Archive for the 'Cooking school' Category
Tags: Turkey hot line
The latest Flavors of Kentucky Holiday Cookbook will be in Thursday’s paper, filled with great recipes from our readers. Thanks to all who not only submitted recipes but brought their delicious dishes to our Flavors of Kentucky Holiday Cookbook luncheon. What a great time we had.
And wouldn’t you know it, we received more recipes than we had space for in the book, so we’re running the others here.
Because many of us will have turkey or ham at our holiday dinners, we made a last-minute appeal for sides, and we got plenty. You now have lots of ideas for what to serve with the holiday entree. I’d love to hear from you if you use any of the recipes.
Iced almonds, pecans and walnuts
“I make this every Christmas season. This recipe was given to me by a wonderful, longtime friend, the late Barbara Ann Popyach.”
Patti Lewis Isaacs, Lexington
11/2 cups almonds, pecans and walnuts, mixed
1/2 cup granulated sugar
2 tablespoons butter or margarine
1/2 teaspoon vanilla
Line a cookie sheet with foil and butter foil lightly. Set aside.
In an 8- or 9-inch cast iron skillet, cook nuts, sugar and butter over medium heat, stirring carefully and constantly, until sugar has melted and turned a rich brown, about 8 or 9 minutes. Remove from heat and quickly mix in vanilla. Spread mixture on foil-lined cookie sheet. Cool. Break into small clusters and store in sealed containers. Makes about 2 cups.
This recipe also is from Patti Lewis Isaacs.
2 cups confectioners sugar
1 can (16 ounces) pure pumpkin
1 package (8 ounces) cream cheese, softened
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Place all ingredients in a large bowl. Beat with electric mixer at medium speed until combined. Cover and chill. Serve with gingersnap cookies, graham crackers or apple slices.
Shirley Rankin of Lexington said she has used this recipe since the early ’70s.
1 stick butter
1 cup Uncle Ben’s converted rice
1 small jar (4.5 ounces) mushrooms, whole or pieces, drained
2 cans (10.5 ounces each) French onion soup (do not use cream of onion soup)
Preheat oven to 350 degrees. In a skillet, melt butter and add rice. When rice is brown, pour into a 9- by 13-inch baking dish. Stir in onion soup, minus 1/4 cup, and mushrooms. Cover and bake for 45 minutes.
Yellow squash casserole
Darlene Cash Gilreath of Marshes Siding shares this recipe.
6 medium yellow squash, sliced
1 small onion, chopped
1 cup mayonnaise
1/2 cup American cheese, shredded
1 can (103/4 ounces) cream of chicken soup
1/2 sleeve saltine crackers, crushed
1 stick margarine
In a saucepan, cook squash and onions with a small amount of water for 15 minutes. Drain. In a large bowl, mix squash and onions with mayonnaise, cheese and soup. Pour into a greased 9- by 13-inch aluminum pan. Spread crushed crackers on top. Dot generously with margarine. Add a sprinkling of black pepper. Bake 45 minutes or until browned.
Scalloped green pepper casserole
This recipe is from the files of Isa Colvin Hertlein, a Springfield cook. “She and her husband owned Hertlein’s restaurant many years ago.” Sandra Davis, Springfield
11/2 cups ground green peppers
1/2 pound ground sharp cheese
1/4 pound package crackers, ground (leftover biscuits or Ritz)
Salt and pepper
1 cup cream
Preheat oven to 325 degrees. Oil a small baking dish. Layer peppers, cheese and cracker crumbs, ending with crackers. Dot each layer generously with butter. Add salt and pepper to taste. Pour cream over mixture and bake for 11/2 to 2 hours.
“I’ve been teaching food-preparation courses for 47 years and have been professor of hospitality management at Transylvania University since 1989. The following recipe is my original work and appears in ‘Food Preparation with Prof. Pepper, a Laboratory manual with Prof’s Notes and Favorite Recipes.’ It’s been well received for years.”
Michael R. Pepper, Lexington
1 pound fresh cranberries, washed
2 cups sugar
1 cup water
1 Temple orange, peeled and chopped
1 tart apple, cored and chopped
1/2 pound white seedless grapes, quartered
1/4 cup crushed pineapple
1/4 cup chopped pecans
Place cranberries, sugar and water in a saucepan. Cover and cook until skins burst. Let cool. In a medium bowl, mix together fruit and pecans. Stir into cooled cranberries. Will keep several weeks in a covered container in the refrigerator.
This recipe is from Bonnie Cantrell Adkins of Van Lear.
1 can (15.25 ounces) crushed pineapple, undrained
1 can (14 ounces) whole berry cranberry sauce
2 boxes (3 ounces each) strawberry or raspberry gelatin
1½ cups ginger ale
½ cup chopped pecans, optional
In a saucepan, bring pineapple and cranberry sauce to a boil. Stir in gelatin. Slowly add ginger ale and fold in nuts. Boil 1 minute. Pour into a glass bowl that has been sprayed with nonstick spray. Chill in refrigerator overnight. Makes 8 to 10 servings.
This recipe is from Wilma Turner of Springfield.
2 cans (15.25 ounces each) whole kernel corn, drained
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
1 cup mayonnaise
1 cup shredded cheese
In a large bowl, combine corn, peppers and onion. Stir in mayonnaise and cheese. Chill.
Ice-tray frozen banana salad
Eloise Delzer shares this recipe, received from Chelsie Hogg Reynolds of Whitesburg.
2 packages (3 ounces each) cream cheese
1 teaspoon salt
1/2 cup mayonnaise
Juice of one lemon
1/2 cup crushed pineapple, drained
2 medium-size bananas, chopped
1/2 cup black walnuts, chopped
1/2 cup maraschino cherries, chopped
1 cup whipping cream
Small package frozen strawberries, optional
Mix cream cheese with salt, mayonnaise and lemon juice. Add pineapple, bananas, nuts and cherries. Fold in whipping cream and pour into ice trays without dividers, and freeze overnight before serving. Slice in squares, and garnish with slightly defrosted strawberries on a lettuce cup.
This is from June Shewmaker of Mackville.
2 cans (15.5 ounces each) pineapple chunks, drained, juice reserved
1 package (10 ounces) miniature marshmallows
1 pint heavy whipping cream
1/2 cup sugar
2 eggs, beaten
4 tablespoons flour
6 tablespoons sugar
Reserved pineapple juice
Place pineapple and marshmallows in a large bowl. Set aside. In a small bowl, whip cream with sugar.
To make dressing: Put all ingredients in a saucepan and cook until mixture thickens. Pour over pineapple and marshmallows. Stir in 3/4 of the whipped cream. Spread remaining whipped cream on top.
Frozen fruit salad
“My family enjoys this frozen fruit salad.”
Phyllis Moore, Lexington
1 can (14 ounces) sweetened condensed milk
1 package (8 ounces) cream cheese, room temperature
1⁄3 cup mayonnaise
2 tablespoons fresh lemon juice
1 can (21 ounces) peach pie filling
1 can (20 ounces) crushed pineapple, drained
2 cans (11 ounces each) mandarin oranges, drained
2 cups miniature marshmallows
½ cup chopped pecans
6 to 8 ounces maraschino cherries, drained and halved
1 cup whipping cream, whipped
In a large bowl, mix sweetened condensed milk, cream cheese, mayonnaise and lemon juice. Add pie filling, pineapple, mandarin oranges, marshmallows, pecans and cherries. Stir in whipped cream. Freeze until firm.
Crunchy cabbage salad
Katheryn Stephens of Russell Springs shares this recipe.
2 packages ramen noodles,
beef or chicken flavor
1 package (16 ounces) cole slaw mix or shredded cabbage
1 bunch green onions, chopped
1 cup slivered almonds
2 cups roasted sunflower seeds
Ramen noodle seasoning packets
1 cup oil
¾ cup sugar
1⁄3 cup vinegar
Crush ramen noodles and place in a large mixing bowl. Add coleslaw mix, green onions, almonds and sunflower seeds. Toss.
To make dressing: Combine all ingredients in a 2-cup measure. Mix well. Pour over cabbage mixture. Refrigerate.
This recipe is from Brenda Howard Gregely of Harlan.
2 teaspoons margarine
½ cup coarsely shredded carrots
2 cloves garlic, chopped
4 cups reduced-sodium chicken broth
2 cups orzo, uncooked
3 cups fresh spinach, shredded, or 10-ounce package frozen chopped spinach, thawed and drained
3 tablespoons Parmesan cheese
Salt and pepper
1 teaspoon dried basil
In a 3-quart saucepan, melt margarine. Add carrots and garlic, and cook about 2 minutes, until carrots are just tender. Stir in broth and orzo. Bring to a boil. Reduce heat and simmer uncovered 15 to 20 minutes, stirring occasionally until broth is absorbed. Stir in spinach, Parmesan cheese, salt, pepper and basil. Continue cooking until spinach is tender and mixture is heated through.
Kaye Baird of Pikeville shares this recipe.
10 slices bread
Butter or margarine, softened
½ pound grated Cheddar cheese
2 cups milk
3 eggs, beaten
1 teaspoon salt
1 teaspoon dry mustard
1 tablespoon chopped onion
Remove crusts from bread. Spread butter on each slice and put together like sandwiches. Cut into ½-inch cubes and place half the cubes in the bottom of a buttered baking dish. Cover with grated cheese. Add remaining bread cubes.
In a medium bowl, mix milk, eggs, salt, mustard and onion. Pour over bread and cheese. Let stand 2 hours, or refrigerate overnight.
Heat oven to 350 degrees and bake for 1 hour. If refrigerated, let stand at room temperature for 30 minutes before baking.
Peanut butter pie
This is one of Phyllis Moore of Lexington’s best desserts.
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
¾ cup crunchy peanut butter
1 container (12 ounces) Cool Whip
1 graham cracker crust, extra serving size
½ cup heavy cream
6 ounces semi-sweet chocolate chips
In a large bowl, mix together cream cheese, sugar and peanut butter. Fold in Cool Whip. Pour into graham cracker crust. Chill for several hours or overnight.
To make topping: Pour heavy cream into a saucepan and bring to a boil. Remove from heat and add chocolate chips. Stir until smooth. Let cool for 15 to 20 minutes or until cool to the touch. Pour evenly over pie and chill for 30 minutes or until top is set.
Whipped cream cake
Ruth Freeman of Harrodsburg shares this recipe.
1 cup heavy whipping cream, whipped
3 egg whites, stiffly beaten
½ cup cold water
2 cups flour
1½ cups sugar
3 teaspoons baking powder
¼ teaspoon salt
1 teaspoon vanilla
Heat oven to 350 degrees. In a large bowl, mix cream with beaten egg whites. Add water. In a separate bowl, stir together flour, sugar, baking powder and salt. Add to egg-white mixture, along with vanilla. Stir well and pour into 2 greased and floured round cake pans. Bake 25 minutes or until cakes test done. Frost with favorite icing.
My mom’s icebox fruitcake
“Honestly, I don’t like fruitcakes, but this one is delicious. I usually make it into five loaf pans to give to friends at holiday time.”
Judy Fannin, Ashland
1 box (12 ounces) vanilla wafers
1 quart pecan meats, chopped (reserve some whole ones for garnish)
1 pound raisins
1 jar (1 pound, 12 ounces) maraschino cherries, drained and cut into pieces
1 can (14 ounces) sweetened condensed milk
Crush vanilla wafers and place in a large bowl. Stir in remaining ingredients. Mix well. The batter will be stiff.
Line small loaf pans with wax paper. Pour in batter and press down firmly. Place whole pecans on top. Wrap well and refrigerate until ready to serve.
Ann’s cranberry raisin pie
Frank Kourt of Richmond shares this favorite holiday recipe.
2 9-inch Pillsbury refrigerated pie crusts
11/2 cups pure unsweetened cranberry juice
3/4 cup sugar
3 tablespoons cornstarch
1 package (3 ounces) unsweetened, unflavored gelatin
2 cups frozen whole cranberries
11/2 cups raisins
Preheat oven to 425 degrees. Press one pie crust into a 9-inch pie pan. Brush inside with melted butter to keep it from getting soggy.
In a saucepan, heat cranberry juice, sugar and cornstarch over medium heat until mixture comes to a boil. Stirring constantly, boil for one minute until thickened, then remove from heat. Stir in gelatin and mix well. Stir in cranberries and raisins. Pour into pie shell.
Using second pie crust, make lattice top for pie by unrolling onto waxed paper. Cut into 1/2-inch-wide strips, then interlace strips, one over, one under, on pie.
Bake 15 minutes, then reduce heat to 350 degrees and bake an additional 30 to 40 minutes. Allow to cool and serve with whipped cream or whipped topping.
Papaw’s Chex party mix
“This is always a hit at Christmas.”
Larry Miller of Ashland
8 tablespoons margarine
1/2 cup Worcestershire sauce
2 teaspoons seasoned salt
4 teaspoons garlic powder
8 to 10 drops hot sauce
4 cups corn Chex
4 cups rice Chex
4 cups Crispix
1 cup wheat Chex
1 cup Cheerios
1 cup pretzels
1 cup cheese curls
1 cup Cheez-It baked crackers
11/2 cups salted nuts
Preheat oven to 250 degrees. Melt margarine in saucepan over low heat. Stir in Worcestershire sauce, seasoned salt, garlic powder and hot sauce.
In a large bowl, mix together cereals, pretzels, cheese curls, Cheez-its and nuts. Divide mixture between two 9- by 13-inch baking pans. Pour equal amounts of margarine mixture over cereal, stirring well to coat. Bake 45 minutes, stirring every 15 minutes. Spread on absorbent paper to cool.
Makes about 17 cups.
This recipe is from Betty Brinkley of Harrodsburg.
1 jar (2.25 ounces) Armour dried beef
2 green onions, including tops
2 packages (8 ounces each) cream cheese, softened
1 teaspoon Accent
Cut beef and onions into small pieces. Mix with cream cheese and Accent. Shape into a ball and chill. Roll in nuts.
Tags: Halloween, treats
Monster cereal marshmallow treat pops
- 1/2 cup butter
- 1 bag (10 ounces) miniature marshmallows
- 8 cups desired monster cereal (such as Boo Berry®, Frankenberry®, Count Chocula®, Yummy Mummy™ and/or Frute Brute™)
- 30 paper lollipop sticks
- 24 ounces vanilla-flavored candy coating (almond bark), chopped
- Pink, purple, blue and/or green neon liquid food color
- Multicolored candy sprinkles
- 60 candy eyes
Instead of buying candy eyes, consider making them by putting drops of black icing on tops of round candy sprinkles.
These monster cookie pops are made using Pillsbury® refrigerated peanut butter cookies.
Monster cookie pops
- 1 roll (16.5 ounces) Pillsbury® refrigerated peanut butter cookies
- 14 craft sticks (flat wooden sticks with round ends)
- 1 container (12 ounces) vanilla whipped ready-to-spread frosting
- Purple, green and blue neon liquid food color
- 1 tube (4.25 ounces) black decorating icing
- Assorted candies for decorating, such as candy sprinkles, marshmallows, black licorice, red licorice ropes and gum balls
Tags: Apple pie breakfast bake, Debbie Rowe, Pillsbury Bake-Off
For the first time in the 64-year history of the Pillsbury Bake-Off®Contest, the public will determine which 100 recipes will compete in the Bake-Off®Contest finals in November. New this year, to encourage simpler, original recipes, submissions were limited to seven or fewer ingredients and must take no more than 30 minutes to prepare, not including baking or cooling time.
Public voting for the third and final category of the Bake-Off® Contest is now open through Thursday, Sept. 26. America is invited to vote online at BakeOff.com to send the 33 best recipes competing in the Quick Rise and Shine Breakfasts category to the finals to vie for $1 million.
Debbie Rowe of Lexington is one of the contestants. Here is the recipe for her entry.
Apple pie breakfast bake
2 cans Pillsbury refrigerated crusty French loaf
1 cup butter, melted
1 can (21 ounces) apple pie filling
1 can (14 ounces) Eagle Brand® sweetened condensed milk
1 teaspoon apple pie spice
1 teaspoon vanilla
1 cup maple syrup, warmed
Heat oven to 350 degrees. Bake loaves as directed on can; cool 20 minutes. Cut about 1 1/2 French loaves into 1/2-inch cubes to make 7 1/2 cups. Reserve remaining 1/2 loaf for another use. Increase oven temperature to 375 degrees.
In 13 x 9-inch (3-quart) glass baking dish, evenly layer melted butter, apple pie filling and bread cubes.
In medium bowl, stir sweetened condensed milk, apple pie spice and vanilla until well blended. Pour over bread, pushing bread down to absorb liquid.
Bake 25 to 35 minutes or until deep golden brown and bubbly. Cool 15 minutes. Serve warm with maple syrup.
Tags: Beef kebabs, Dijon steak dressing, Salmon with Dijon sauce
French’s first introduced its Classic Yellow Mustard in 1904 at the St. Louis World’s Fair. While mustard remains the most popular condiment for hot dogs, it’s a secret cooking ingredient that many home chefs are just now starting to share. This year, in honor of National Mustard Day, Aug. 3, use a bit of mustard to add more flavor to your favorite everyday recipes.
Here are some summer recipes from French’s.
Beef kebabs with Dijon steak dressing
¾ cup Dijon mustard
¼ cup olive oil plus additional for skewers
¼ cup honey
1 tbsp. Worcestershire Sauce
12 bamboo skewers, soaked in water
2 lb. boneless sirloin steak, cut into 1-in. cubes; season to taste with salt and pepper
2 large red bell peppers, cut into chunks
2 large red onions, cut into chunks
Whisk mustard, 1/4 cup oil, honey and Worcestershire in bowl; set aside.
Thread 4 steak cubes, 4 bell pepper chunks and 3 red onion chunks on each skewer. Brush steak skewers lightly with olive oil. Grill kabobs over medium-heat for 10 min. or until desired doneness, turning frequently.
Drizzle kabobs with Dijon sauce and serve extra on the side. Makes 6 servings, 2 skewers each.
Super juicy chicken
3 pounds fryer chicken, cut into 8 pieces
½ cup Classic Yellow® Mustard
3 teaspoons McCormick® Grill Mates® Montreal Spice
Preheat grill to medium heat. Place chicken pieces on large plate and coat both sides with Classic Yellow® Mustard. Sprinkle Montreal Spice on. Grill over medium heat for 20 minutes till juices run clear or 160 degrees internal. Makes 4-6 servings
TIP- works great on ribs, brisket and pork shoulder to protect and tenderize over low and slow barbecueing.
Salmon with Dijon sauce
4 (6 oz.) salmon fillets
Salt and pepper to taste
1/3 cup Dijon Mustard
3 tbsp. olive oil
3 tbsp. lemon juice
1 teaspoon minced garlic
Season salmon with salt and pepper. Place into greased baking dish, skin side down. Mix remaining ingredients. Reserve 1/3 cup sauce. Spread remaining sauce over salmon pieces. Bake salmon at 400 degrees for 10 to 15 min. until salmon is cooked through. Serve with the reserved mustard sauce. Makes 4 servings.
Tags: Jerry Fitzgerald, Kay Robinson, McAdams & Morford, Pimento cheese
McAdams & Morford Drugs, an old-time soda fountain that was a popular lunchtime spot for more than five decades, was known for its pimento cheese sandwiches.
Long before the drugstore at the corner of Main and Upper streets closed in 1993, Jerry Fitzgerald of Louisville, a former Lexingtonian, tried for years to get the recipe from fountain manager Kay Robinson. She gave him a few hints, but never revealed the true recipe. Fitzgerald has experimented with a variety of recipes and finally has a very close, if not true, recipe.
Jerry’s pimento cheese
1/2 pound sharp Cheddar cheese, shredded
1/2 pound American cheese, shredded
1 jar (4 ounces) diced pimentos, undrained
1 jar (2 ounces) diced pimentos, undrained
1/2 jar Hellmann’s mayonnaise, about 15 ounces
In a large bowl, mix cheeses together. Add pimento and juice. Mix. Add mayonnaise and mix. Consistency will be thin. Cover and refrigerate overnight and it will thicken.
Tags: Kentucky Derby, mint julep
Mint juleps are as much a part of the Kentucky Derby as jockeys and horses, but not everyone likes the taste. Do you have a favorite drink recipe that you serve at your Derby party? Or, if you have created your own version of the mint julep, you can send the recipes to us for possible publication in the May 2 edition of The Lexington Herald-Leader. E-mail recipes to firstname.lastname@example.org. Deadline is April 25. If your recipe is published we’ll send you a cookbook.
Tags: Basic carrot cake, Carrot cake fudge, Easter desserts
Carrot cake came to mind when I was thinking about a dessert for the Easter feast, and I found as many recipes as there are bunnies in my neighborhood.
An Internet search came up with everything from carrot cake fudge to diabetic carrot cake, gluten-free carrot cupcakes and dozens of variations in between.
And, get this, I discovered that the manufacturers of M&M’s candies also make white chocolate carrot cake Easter chocolate candies, though they’re not available in our nearby stores. You can find the limited edition at Amazon.com for $18.95 for two 9.9-ounce packages.
While searching for unusual recipes, I also found the history of the carrot cake written by Candis Reade, an EzineArticles.com writer.
Her research found that the origins of the carrot cake were likely a carrot-type pudding served during medieval times. In her article, “A Rich History of the Carrot Cake,” Reade explains that sweetening agents were hard to come by in Britain and quite expensive during the Middle Ages, and carrots were often used in place of sweeteners. It was actually in the 1960s when the carrot cake became a common dessert in the United States at family reunions and fall celebrations.
The traditional carrot cake found in Kentucky cookbooks contains raisins and walnuts, along with several grated or shredded carrots, and sometimes pineapple all topped with a rich cream cheese icing.
Here are some recipes we found that might make a nice addition to your Easter dessert table.
A basic carrot cake
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups finely shredded carrot
1 cup cooking oil
In a bowl combine the flour, sugar, baking powder, baking soda, and cinnamon. Add carrot, oil, and eggs. Beat until combined. Pour into two greased and floured 9- by 11/2- inch round baking pans. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks for ten minutes before removing from the pans. Ice with cream cheese frosting.
Cream cheese frosting
6 ounces cream cheese
1/2 cup softened butter
2 teaspoons vanilla
41/2 cups sifted confectioner’s sugar
In a bowl beat together the cream cheese, butter, and vanilla until light and fluffy. Gradually add 2 cups confectioner’s sugar, beating well. Continue to gradually add the remaining confectioner’s sugar until the frosting has a spreading consistency.
Decorate cake with white chocolate carrots. Sketch out a carrot pattern. Trace it onto parchment paper, duplicating it for however many carrots you’d like. Make sure you turn the paper over, so the ink is on the under side before drawing the design. Next melt some white chocolate chips in the microwave. Stir the white chocolate until smooth. Then pour it into a decorator’s bag with a fine tip.
Then just trace the carrot pattern. Don’t worry if you draw outside the lines; as long as it’s thin, it will break off. After you have the outline complete, make a pattern inside the carrot shape. Place them in the freezer for about half an hour to set. Place on top of cake.
How about carrot cake fudge?
Carrot cake fudge
4 tablespoons butter
3 cups white chocolate chips
1 can (14 ounces) sweetened condensed milk
1 cup dry carrot cake mix
1/2 cup marshmallow cream
Cream cheese fudge icing
3/4 cup canned cream cheese frosting
1 cup white chocolate chips
2 tablespoons marshmallow creme
1/2 cup M&M’s white chocolate carrot cake flavor, Easter limited edition, or sprinkles
To make carrot cake fudge: Line a 9- by 13-inch pan with parchment paper and set aside. In a large saucepan combine the butter, white chocolate chips, and sweetened condensed milk. Stir over low heat until melted and smooth.
Stir in the dry cake mix 1/4 cup at a time until thoroughly combined. Stir in the marshmallow creme. Keep stirring to keep the fudge from sticking on the bottom. Pour into prepared pan. Refrigerate at least 1 hour.
To make the cream cheese fudge icing: In another saucepan, melt the 1 cup white chocolate chips over low heat. Stir in the cream cheese frosting and marshmallow creme when the chips are melted. Pour over the carrot cake layer and smooth out. Press the M&M’s or sprinkles into the top. Chill 1 hour before cutting. Cut into 40 to 50 squares.
This French version of carrot cake is from cookbook author David Lebovitz. It’s more like a flat griddle-cake.
Gâteau aux carrottes
8 tablespoons butter, salted or unsalted, at room temperature
11/4 cups sugar
Pinch of salt
5 large eggs, at room temperature
13/4 cups toasted almonds
2⁄3 cup flour
1/4 cup, packed, finely grated carrot
Preheat the oven to 325 degrees. Butter two shallow 10-inch cake pans and line each with a circle of parchment paper. Then lightly butter the top of each circle of paper.
Beat the butter, sugar and salt until smooth. Meanwhile, pulverize the nuts and flour in a food processor or blender until relatively fine, but not powdery. If you don’t have a machine, simply chop the nuts by hand and toss them with the flour.
Beat in the eggs one at a time. Afterwards, stir in the ground nut mixture and carrots, mixing just until smooth.
Divide the batter into the pans, smooth it evenly, and bake for 40 minutes, until a toothpick inserted into the center comes out clean.
Cool, then release the cake from the pans and cut in wedges to serve. Makes two 10-inch cakes.
Carrot poke cake
1 box carrot cake mix, or your favorite carrot cake mix
1 can (14 ounces) sweetened condensed milk
8 ounces Cool Whip, thawed
8 ounces Cool Whip vanilla frosting (cream cheese flavor)
6 ounces whipped cream cheese
½ cup caramel sundae sauce, or less
1 cup chopped pecans, or less
Bake cake according to recipe direction. Do not remove from baking dish. Poke about 20 to 25 holes in baked cake. Pour sweetened condensed milk over top of warm cake, trying to fill the holes as much as possible.
In a large bowl, use a hand mixer to beat together the Cool Whip, the Cool Whip frosting, and the whipped cream cheese until smooth. Spread over top of the cake.
Pour the caramel sauce over top of the Cool Whip mixture and sprinkle with chopped pecans. Refrigerate for at least 4 hours, or overnight. Cut into 12 squares.
Gluten-free carrot cupcakes
½ cup pecans, toasted and chopped
1½ cups almond flour
½ teaspoon sea salt
½ teaspoon baking soda
½ tablespoon cinnamon
2 tablespoons grapeseed oil
¼ cup agave nectar
1½ cups carrots, grated
Crystallized ginger, optional
Preheat oven to 325 degrees. Line 36 mini muffin tins with pleated paper liners. On a small baking sheet, spread pecans in an even layer. Toast for 8 to 12 minutes. Set aside to cool.
In a large bowl, combine almond flour, salt, baking soda, and cinnamon. In another bowl, mix together eggs, oil, and agave nectar. Stir carrots and toasted pecans into wet ingredients. Stir wet ingredients into dry ingredients until just incorporated. Using a 11/2 tablespoon ice cream scoop, place batter into paper lined upcake pan. Bake for 15 to 18 minutes. Cool to room temperature on wire racks. Frost with cream cheese frosting. Sprinkle with crystallized, chopped ginger if desired.
Tags: Azur Restaurant, Cooking Light, David Dubou, Digimarc Discover, First Presbyterian Church, Jeremy Ashby, Lilly's Kentucky Bistro, Lynne Costello, Scottish shortbread, Stone Cross Farm, Vintner Select
Azur Restaurant chef Jeremy Ashby, and restaurant co-owner Sylvia Lovely are stirring up the food community with a new TV show, Food News and Chews, on Fox affiliate WDKY (Channel 56).
“We bring you the latest in food news and policy, timely interviews with food people including chefs, restaurant entrepreneurs, serious policy makers, and even moonshiners,” Ashby said. “We also feature the latest products and gadgets that make the food you prepare both healthy and tasty as well as those that save time and improve quality.”
The show airs at 11 p.m. Sunday.
Inspired by Argentina
Lilly’s, A Kentucky Bistro, in Louisville is hosting a five-course Argentine wine dinner at 6:30 p.m. Jan. 24. The meal is inspired by executive chef/owner Kathy Cary’s recent travels throughout Argentina’s culinary landscape. David DuBou of Vintner Select will discuss the wines featured. The cost is $85.
The menu includes Stone Cross Farm pork empanadas with avocado, tomato and lemon salsa; parsnip-encrusted ruby red trout with lemon risotto and basil foam; homemade porcini pappardelle with wild mushrooms, red sauce, red wine poached duck egg and black pepper goat cheese; peppercorn-rubbed New York strip steak with chimichurri sauce and chorizo gnocchi; and a selection of cheeses with grilled bread.
Lilly’s is at 1147 Bardstown Road. Call (502) 451-0447 or go to Lillyslapeche.com.
Real Scottish shortbread
We recently asked readers to provide some traditional Scottish recipes for Ann Sharp of Winchester, who was searching for authentic dishes for a church bicentennial celebration.
Several people sent information on cookbooks, and Lynne Costello of Lexington sent this recipe for shortbread. Costello is originally from just outside Inverness in the Highlands of Scotland. Sharp is searching for recipes for First Presbyterian Church, 130 Windridge Drive, Winchester, which will observe its 200th anniversary this year.
1 stick butter
1 stick margarine
4 ounces powdered sugar
8 ounces plain flour
4 ounces corn starch
Preheat oven to 350 degrees. In a large bowl, cream butter and margarine. Add powdered sugar and continue to cream mixture. Gradually add flour and continue mixing. Mix in corn starch. The mixture will have clumped together. Flatten the dough on a floured board, spreading by hand until it is less than 1/4 inch thick. Cut dough into small pieces and place pieces on a greased cookie sheet. Prick each shortbread with a fork. Bake about 13 to 15 minutes or until edges start to turn golden. When shortbread is removed from the oven, sprinkle liberally with granulated sugar and allow to cool on baking rack.
Beginning with the January/February issue of Cooking Light, every recipe in the magazine is scannable.
Using the Digimarc Discover app, a free download on the iTunes App Store and Google Play, consumers with smartphones may scan recipe photos to be connected automatically to the recipe page on sister-site MyRecipes.com.
Once there, readers may save recipes to their files, share favorites with friends, organize menus and make grocery shopping lists.
Cooking Light uses a red icon throughout the issue with simple instructions to let consumers know that the recipe images on that page are interactive.
Tags: America's Test Kitchen, Cook’s Illustrated, Cook's Country
It seems impossible, but if you’re tiring of BLTs, here’s another idea for savoring the awesome tomato.
This month’s issue of “Notes from the Test Kitchen” has recipes for using up our wonderful supply of fresh summer tomatoes. The newsletter provides recipes, equipment reviews, taste tests, original videos, and cooking tips from the public television shows America’s Test Kitchen and Cook’s Country from America’s Test Kitchen, and magazines Cook’s Illustrated and Cook’s Country.
Here’s the staff’s updated technique for making caramel tomatoes.
WHY THIS RECIPE WORKS: In the original recipe for caramel tomatoes, the tomatoes started in the oven, moved to the stove top to continue cooking, and then returned to the oven. The staff at America’s Test Kitchen found that the second bake wasn’t necessary.
You can peel the tomatoes with a serrated peeler or use this method: Use a sharp paring knife to score an X at the base of each tomato and carefully submerged the tomatoes in boiling water for 30 to 60 seconds. They then cooled the tomatoes in ice water for a minute to stop the cooking, then used the knife to remove the skin. They didn’t skimp on the sugar here; it helped focus the tomato flavor.
Peeling tomatoes may seem fussy but otherwise, you’ll be eating papery skins. Firm tomatoes are easier to peel.
8 large tomatoes, peeled and cored
1 cup packed light brown sugar
1 tablespoon salt
1 teaspoon pepper
4 tablespoons unsalted butter, cut into 1/4-inch pieces
PREP TOMATOES: Adjust oven rack to upper-middle position and heat oven to 400 degrees. Arrange tomatoes in large oven-safe skillet, cored side up. Sprinkle with brown sugar, salt, and pepper. Dot with butter.
BAKE TOMATOES: Bake until tomatoes are tender and lightly browned, about 1 hour, basting with juices every 15 minutes.
FINISH ON STOVETOP: Transfer skillet to stove top. Simmer over medium-low heat, basting every 5 minutes, until sauce is thick and syrupy, 25 to 30 minutes. Makes 8 servings.