Zucchini Bread
INGREDIENTS
1 ½ Cups Unbleached Flour
¾ Cups Sugar
2 ¼ Teaspoons Baking Powder
½ Teaspoon Cinnamon
½ Teaspoon Salt
1/3 Cup Olive Oil
2 Large Eggs
1 ½ Cups Shredded Zucchini
1 Teaspoon Vanilla
Preheat oven to 350° F. Grease an 8 ½ x 4 ½ inch metal loaf pan. In a large bowl mix together flour, sugar, baking powder, cinnamon and salt. In a medium bowl mix together oil, eggs and zucchini. Stir wet mixture into flour mixture just until flour is moistened. Pour batter into prepared pan. Bake for 1 hour and 10 minutes or until toothpick comes out clean. Remove from oven and cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely on wire rack. Makes 1 loaf – Approximately 12 slices
Guinness Chocolate Cake
Thank you Arthur Guinness!
INGREDIENTS
CAKE
1 Cup Guinness Stout
2 Cups Sugar
½ Cup Butter
2 Tablespoons Butter
½ Cup Cocoa
1 Cup Sour Cream
2 Large Eggs
2 Tablespoons Vanilla Extract
2 Cups Unbleached Flour
2 ½ Teaspoons Baking Soda
FROSTING
½ Cup Heavy Cream
8 Ounces Cream Cheese
1 Teaspoon Vanilla Extract
1 ¼ Cups Powdered Sugar
Preheat oven to 350° F. You will need a 9 inch cake pan. Grease and line with parchment paper. In a medium sized saucepan pour the Guinness and add ½ cup of butter. On medium-low heat until the butter is melted. Remove and whisk in the cocoa and sugar. Set aside. In medium sized bowl, beat the eggs, vanilla and sour cream until it is combined. Next add the sour cream mixture to the Guinness mixture in the saucepan. Finally, beat in the flour and baking soda. Pour the batter into the prepared cake pan and bake 50 to 60 minutes or until done (toothpick comes out clean). When done remove from oven and cool completely (in the pan) on a wire rack. Remove from pan and frost. Serves 8
Frosting: Beat the cream cheese, vanilla and powdered sugar together until creamy. Slowly add the heavy cream and beat until well combined. The frosting should be spreadable at this point.
Tart Cherry Pie
INGREDIENTS
Pastry For 9 Inch Two Crust Pie (Top & Bottom)
1 1/3 Cups Sugar
4 Tablespoons Quick Cooking Tapioca
6 Cups Fresh Or Frozen Pitted Tart Cherries
¼ Teaspoon Almond Extract
3 Tablespoons Butter
Preheat oven to 400° F. Prepare pie pastry.
In a large bowl, combine sugar and tapioca. Add cherries and stir well until blended. Pour into a 9 inch pastry lined pie plate. Sprinkle with almond extract and dot with butter. Cover with remaining pastry and flute. Cut slits in the pastry so that steam can escape. Cover the edges of the crust with foil to prevent excessive browning. Place pie on baking sheet and bake for about 45 to 50 minutes or until crust is golden brown and juice begins to bubble through the slits on the crust. Remove foil during the last 15 minutes of baking. Remove from the oven and cool on a wire rack before cutting and serving. Serve warm or at room temperature. Add a scoop of vanilla ice cream if you wish. Serves 8
Blood Orange Mimosas
INGREDIENTS
2 Cups Chilled Fresh Blood Orange Juice
1 Bottle (750ml) Chilled Dry & Good Quality Prosecco
Fresh Blood Orange Slices For Garnish
Into each of 8 champagne flutes, pour ¼ cup blood orange juice. Top off each glass with Prosecco and a slice of blood orange. Make sure that both juice and Prosecco are super chilled. Serves 8
Key Lime Pie
INGREDIENTS
Crust
1 ¼ Cups Graham Cracker Crumbs
2 Tablespoons Sugar
6 Tablespoons Melted Butter
Filling
14 Ounces Sweetened Condensed Milk
5 Egg Yolks
½ Plus 2 Tablespoons Fresh Key Lime Juice
You May Use Bottled Key Lime Juice, But Fresh Is Always Better
TOPPING
¾ Cup Chilled Heavy Whipping Cream
Preheat oven to 350° F. Stir together graham cracker crumbs, sugar and butter in a medium size bowl until combined well. Press mixture evenly onto bottom on a 9 inch glass pie plate. Bake crust in the middle of the oven for about 10 minutes. Remove from the oven and cool in the pie plate on a wire rack. Leave the oven on.
Whisk together condensed milk and egg yolks in a large bowl until combined well. Add the lime juice and whisk until combined well. The mixture will be slightly thickened. Pour filling into the crust and bake in the middle of the oven for about 15 minutes. Remove from the oven and cool pie completely on a wire rack. The filling will set as it cools. Cover and chill for about 8 hours.
Just before serving, beat the whipping cream in a chilled bowl with an electric mixer until stiff peaks form. Serve pie topped with the whipping cream. Serves 6
Chocolate Waffles
INGREDIENTS
1 ½ Cups Semi-Sweet Chocolate Chips
1 Cup Unsweetened Cocoa
2 Cups Unbleached Flour
1 Tablespoon Baking Powder
2 Tablespoons Sugar
½ Teaspoon Salt
4 Separated Eggs
4 Tablespoons Olive Oil
2 Cups Milk
Preheat waffle iron. Sift flour, cocoa and baking powder into a medium sized bowl. Mix in the sugar and salt. In a separate bowl, mix together the egg yolks, oil and milk. Add the egg mixture to the flour mixture and gently combine. In a clean, dry bowl, beat the egg whites with a mixer until they form soft peaks. Fold the beaten egg whites into the batter. Next mix in the chocolate chips. Ladle 1/3 of the batter onto the center of the waffle iron. Close the top and cook until the waffle is crispy on both sides. Serve immediately with the toppings of your choice. Serves 6
Asparagus In Vinaigrette
I learned how to make this dish while living in France. It is so easy and tasty!
INGREDIENTS
2 Pounds Trimmed Fresh Asparagus
1 Minced Garlic Clove
1/3 Cup Olive Oil
2 Tablespoons Fresh Lemon Juice
¾ Teaspoon Salt
¼ Fresh Ground Pepper
Place trimmed asparagus in a steamer basket. Place in a saucepan over 1 inch of water and bring to a boil. Cover and steam for 6 to 8 minutes or until crisp and tender. Do not overcook! Rinse with cold water and drain well. Set aside.
In a small bowl whisk together olive oil, lemon juice, garlic, salt and pepper. Pour over asparagus and toss to coat. Cover and refrigerate until chilled. Makes a great side dish. Serves 8
Caramel Popcorn
Who doesn’t love caramel popcorn?! I have heard that there is a movie theater in LA that sells homemade caramel corn. I would go to the movies just for the caramel corn!
INGREDIENTS
3 Quarts Popped Popcorn
3 Cups Dry Roasted & Unsalted Mixed Nuts
1 Cup Firmly Packed Brown Sugar
½ Cup Light Corn Syrup
½ Cup Butter
½ Teaspoon Salt
½ Teaspoon Baking Soda
½ Teaspoon Vanilla Extract
Preheat oven to 250° F. In a large roasting pan combine the popcorn and nuts. You wish to leave the nuts out or just use one type of nut. Place in the oven while preparing the glaze. In a medium saucepan combine brown sugar, corn syrup, butter and salt. Bring to a full boil over medium heat, stirring constantly, and then continue to boil for 4 minutes without stirring. Remove from heat and stir in baking soda and vanilla. Next pour over the warm popcorn and nuts. Toss to coat the popcorn well. Bake another 60 minutes. Stir frequently (about every 10 minutes). Cool and break apart. Store in an airtight container. Makes 4 quarts
Coconut Macaroons
INGREDIENTS
14 Ounces of Sweetened Condensed Milk
1 Whipped Egg White
2 Teaspoons Vanilla Extract
1 ½ Teaspoons Almond Extract
14 Ounces Flaked Coconut
Preheat oven to 325° F. Line baking sheets with parchment paper and set aside. In a large bowl, combine sweetened condensed milk, egg white, vanilla, almond extract and coconut. Mix well and drop by rounded teaspoonfuls onto parchment paper. Slightly flatten each mound with a spoon. Bake for 15 to 17 minutes or until lightly browned around the edges. Immediately remove from the parchment paper. Macaroons may stick if allowed to cool. Cool on wire racks and store loosely covered at room temperature. Makes approximately 4 dozen cookies.
Granola Bars
INGREDIENTS
2 Cups Rolled Oats
¾ Cup Packed Brown Sugar
½ Cup Wheat Germ
¾ Teaspoon Ground Cinnamon
1 Cup Unbleached Flour
¾ Cup Raisins
¼ Cup Sunflower Seeds
¾ Teaspoon Salt
½ Cup Honey
1 Beaten Egg
½ Cup Vegetable Oil
2 Teaspoon Vanilla Extract
Preheat the oven to 350° F. Line a 9×13 inch baking pan with parchment paper. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins, sunflower seeds and salt. Make a well in the center and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared parchment paper pan. Bake for 30 to 35 minutes in the preheated oven until the bars begin to turn golden at the edges. Cool for 5 minutes and cut into bars while still warm. Do NOT allow the bars to cool completely before cutting or they will be way too hard to cut. When bars are cool store in an airtight container. Makes approximately 24 bars.
