A Summery Dessert for the 4th

Because this year's July 4th Holiday occurs in the middle of the week many family celebrations will need adjustments. My daughter and son-in-law are coming from Chicago for the "4th" so we had to decide if they were coming the biginning of the week or the end. We decided on the beginning of the week so they'll be leaving on the holiday but visiting for 5 days.

If you normally celebrate all day long with family and local friends on the 4th concluding the day with the fireworks, nothing needs to change but for house guests you need to plan some meals ahead. I'm a big fan of salads such as tabouli or Southwestern Black Bean and Corn Salad because they are made ahead and chilled so they can be served anytime. For dinner, just place meat or seafood on the grill and add some cold salads.

Frozen Peanut Butter Pie is a family favorite. The combination of peanut butter and chocolate resonates with both kids and adults and what's better than an Oreo crust. Because the pie is frozen it's ready anytime, even for a mid night snack!

Peanut Butter Icebox Pie

Makes 8 servings

1 (6 ounces) chocolate cookie crumb crust    

 1 cup confectioners’ sugar

4 ounces cream cheese, softened

1/2 cup creamy or chunky peanut butter

1/4 cup milk

1 (9 ounces) container frozen whipped topping, thawed

1/2 cup chocolate ice cream sauce

1/4 cup chopped peanut, if desired

Place cream cheese in a large mixer bowl and beat until creamy. Add confectioners’ sugar and continue beating until smooth. Beat in peanut butter until thoroughly mixed. Reduce mixer speed to low and slowly beat in milk. Fold in the whipped topping using a rubber spatula.

 Spoon about half of the filling into the crust. Drizzle with the ice cream sauce. Thin sauce with milk or cream if necessary. Cover with the remaining filling. Sprinkle with peanuts and drizzle with chocolate. Cover and freeze at least 4 hours or overnight.

Bread for the Irish or Spotted Dog

I met Catherine Fulvio at the Cordon d'Or Culinary Awards in 2007. She runs a bed and breakfast with her husband and a well known cooking school in Ireland. We discussed Irish Soda Bread and I learned from her that the recipe I bake is actually "spotted dog" because I add raisins. Irish soda bread was developed as a result of poverty since it's simply made from flour, baking soda and buttermilk. The bread most familiar to Americans contains sugar and possibly eggs and is much richer that the Irish version.
Here's my recipe from Baking Basics and Beyond. I far prefer Irish Soda Bread to green beer to celebrate St. Patrick's Day but a pint of Guiness fits a celebration, too.

Irish Soda Bread

I add golden raisins because their sweetness contrasts with the tangy buttermilk and adds an extra layer of flavor to the bread.

Makes 2 loaves

                        3 cups all-purpose flour

                        1 cup whole wheat flour

                      ¹/₂ cup sugar

                        1 tablespoon baking powder

                   1 ¹/₂ teaspoons baking soda

                      ¹/₂ teaspoon salt

                      ¹/₂ cup butter, cold, cut into ¹/₂-inch pieces

                   1 ¹/₂ cups lowfat buttermilk

                        1 cup golden raisins

Heat oven to 375°F with oven rack in middle. Lightly grease a large cookie sheet.

Combine flour, whole wheat flour, sugar, baking powder, baking soda, and salt in a large bowl.

Cut in butter with a pastry blender until mixture resembles coarse crumbs with some pea-sized pieces.

Add buttermilk and stir until clumps form, making a sticky dough with ragged edges. Stir in raisins.

Place dough on a well-floured work surface. Dust your hands with flour and knead gently 8 to 10 times or toss dough a few times like a pizza until it just holds together and is no longer sticky. Add a little flour as needed.

Gather dough together and cut roughly in half. Pat each half into a round loaf about 7 inches across. Place both loaves on the cookie sheet. Cut an "X" in the center (to let the fairies out).

Bake 30 to 35 minutes or until deep golden brown with pebbly tops, no longer moist on the surface, but moist inside. Cool loaves on wire cooling racks. Allow loaves to cool at least 10 minutes before slicing.

Baker’s Notes: You can substitute two 9-inch round cake pans for the cookie sheet to help the loaves keep their round shape without changing baking time.

Because this is a sticky dough, you may need to add 1 to 2 tablespoons more flour than in other recipes.

Secrets to Success: You don’t need to mix very much when adding the raisins, as the kneading will distribute them.

Warm Day with Clouds- Need Sunshine Vitamin D

Minnesota along with most of the country this winter is experiencing record warm temperatures. Usually the end of January is the coldest week of the year and the days are crisp, bright and shiny. Even so it is almost impossible to get enough Vitamin D from sunshine in the winter in the northern parts of the U.S.

Vitamin D is called the sunshine vitamin because our bodies manufacture it from a form of cholesterol when our skin is exposed to the ultraviolet rays of the sun. In the south, ten to 15 minutes of sunshine 3 times a week produces enough to meet our requirement but with increased use of sunscreen and air pollution experts feel that Vitamin D supplements are becoming necessary almost everywhere. In northern parts of the U.S. the level of the sun is too low to provide enough ultraviolet rays to produce adequate levels of Vitamin D from November to February. People living in areas above a line drawn roughly from northern CA to New England are included in this group.

 Vitamin D is helps prevent osteoporosis in adults and rickets in children. Bone is constantly lost and rebuilt, but as we age it becomes more difficult for the body to rebuild.  Once this delicate balance is upset, bones are more fragile and easily broken in falls especially after menopause.

Vitamin D helps maintain appropriate levels of calcium and phosphorous in the blood and improves the absorption of calcium into bones. In the United States since the 1930’s most milk has been fortified with Vitamin D.

Fatty fish such as salmon, tuna and mackerel are rich in this amazing vitamin but most other good sources have been fortified. Milk, fortified cereals, margarine, egg yolks and some fortified fruit juices are the best dietary sources. Dairy products can be good sources if they have been made from Vitamin D fortified milk but this can be hard to determine.

Here's a comforting dessert for a cold winter's night packed with Vitamin D. Is chocolate a substitute for sunshine? Not really!  
 

Chocolate Bread Pudding with Custard Sauce

                       1  cup whipping cream

                        6   ounces semisweet chocolate, chopped

                       1/2 cup sugar

                              Pinch of salt

                        4   eggs

                        1   cup milk

                        1 teaspoon vanilla

                        6     cups 1-inch pieces of day-old bread

Heat whipping cream in small saucepan over medium heat until it begins to simmer. Add chocolate and remove from heat. Let stand until chocolate melts, stirring once or twice. Cool slightly

Beat sugar, salt, and eggs in medium bowl until mixture is completely smooth. Stir in milk and vanilla. Add chocolate mixture and mix well.

Place bread in lightly greased 9-inch pie pan. Pour milk mixture over bread and let dish stand about 1 hour. Push any bread not moistened down into the milk.

Heat oven to 325°F with oven rack in middle.

Bake 35 to 40 minutes or until set and a knife inserted near center comes out clean although it will be wet.

Cool on wire cooling rack until serving, or cool to room temperature and refrigerate.

Baking Basics and Beyond, 2nd Edition, 2012 Surrey Books, by Pat Sinclair 

New Year: New Plan

Like almost everyone else in America, I'm resolved to eat healthier food in 2012 and one of the best ways to improve a diet is to add more whole grains. In addition to being healthy, whole grains add flavor to food and help you feel full longer.

An easy way to increase whole grain consumption is to prepare whole grain pasta. I like Barilla Multi Grain pasta. It's not as heavy as whole wheat pasta but still packed with nutrition. Try adding a little whole wheat pasta to basic pasta a little at a time and gradually adjust your tastes.

Brown rice is another easy addition and now can be purchased as quick-cooking and also boil-in-bag. Cooking brown rice requires about 45 minutes so add time to your meal plan or use one of the convenience foods above.

I often add barley to soup because its whole grain goodness adds a chewy and satisfying goodness. Pearled barley has been partially processed to remove the bran so it cooks it less time but it is still high in fiber. Pearled barley can be purchased ground coarse, medium or fine.

Hearty Beef Barley Soup

            Makes 8 servings 

2 tablespoons olive oil

2 pounds lean beef strips (sirloin, round)

1 cup chopped onion

4 cups sliced fresh mushrooms

2 cups sliced carrots

2 (32 ounce) boxes beef broth

1 teaspoon salt

pepper to taste

2 teaspoons Worcestershire sauce

1 cup pearled barley

Heat 1 tablespoon oil in a large saucepan and add about half pf the meat. Cook over high heat until browned. Remove and add remaining oil and meat to the pan. Cook until browned and remove from the pan. Cook the onions in the oil until tender. Add a little more oil if needed.

            Stir in the barley, mushrooms, carrots, beef broth, salt, pepper and Worcestershire sauce. Return the meat to the pan and bring to a boil over high heat. Reduce the heat to low and simmer 40 minutes until the meat is tender and the barley is cooked. 

Tip: Use 50% reduced sodium, fat-free beef broth.

This soups freezes well.

English Trifle has been our Christmas Eve dessert for many years. When the whole family is gathered, I prepare it in a clear glass trifle bowl and line the inside of the bowl with sliced strawberries. This Christmas it will be a table for two so I've adapted my recipe and added it here. Because this makes enough for two meals, Christmas dinner is easy.



Christmas Trifle

            You can use leftover pound cake or purchase one frozen and save the remaining for another use. Instead of Pastry Cream, you can also use Bird's Custard Powder  to make the pudding. Lots of sherry is important, too!

Serves 2 to 4

            4 slices (3/8 inch thick) pound cake

1 tablespoon seedless raspberry jam

2 to 3 tablespoons cream sherry

Pastry Cream (see recipe below)

1/3 cup whipping cream

1 tablespoon powdered sugar

½ teaspoon vanilla

½ pint fresh raspberries

For trifle, spread the jam on each slice of cake. Arrange the cake in a small glass bowl, breaking to fit, and drizzle with the sherry. Spoon the warm pastry cream into the bowl. Refrigerate until cool.

Whip the cream in a medium bowl until soft peaks form. Add the powdered sugar and vanilla continue beating until thick. Spoon onto the trifle and garnish with raspberries. Refrigerate until serving, at least 4 hours.

Pastry Cream 

Makes 1 cup

¾ cup half-and-half

¼ cup sugar

1 tablespoon cornstarch

2 egg yolks

1 teaspoon vanilla

 Heat the half-and-half in a small saucepan until it almost comes to a boil.

 Mix the sugar with the cornstarch in a small bowl. Whisk the egg yolks in a medium bowl, slowly add the sugar mixture and continue whisking until the mixture lightens.

Slowly stir in the hot half-and-half beating constantly with a whisk. Pour the sauce back into the saucepan and cook over low heat until the custard thickens. Do not let the custard boil. (I use an instant read thermometer and cook to 160 degrees F.)

Remove from heat and add the vanilla. Stir until it cools slightly and cover with plastic wrap until needed.

Scottish Shortbread- Classic and Easy!

The holiday season is my favorite time of year. Although, the days are very short, the lights on Christmas trees and fronts of houses brighten the darkness. There are many times that I'm standing in a hot kitchen in the summer, alone, while other are out enjoying the day. But this time of year, almost everyone does some baking. Do you try to add one new cookie every year or go back to all your tried and true recipes.

Here's a recipe for Scottish Shortbread from Baking Basics and Beyond that is very quick and easy. You can dress it up by drizzling it with melted chocolate or dipping the ends in chocolate. It's a great cookie to include in a package that is being mailed because it is sturdy and the rich butter keeps the flavor fresh.

Scottish Shortbread

 Shortbread is the most basic cookie—made only of flour, sugar, and butter. Traditionally, the dough was pressed into a circle and cut into wedges before baking, but I like to cut it into bars because they are smaller and easier to eat.

Makes 3 ¹/₂ to 4 dozen bars

                         4 cups all-purpose flour

                        1 cup powdered sugar

                        2 cups unsalted butter

 Garnish, if desired

                        2  ounces bittersweet or semisweet, chocolate

                        1 teaspoon solid vegetable shortening

Heat oven to 350°F with oven rack in middle.

Beat flour, sugar, and butter in bowl of a heavy-duty mixer on Medium speed until crumbly and evenly mixed, scraping down sides of bowl once or twice.

Press dough, about ³/₈ inch thick, into an ungreased 15 x 10 x 1-inch baking pan. The dough will not fill the whole pan. I usually press to fill the width and about ³/₄ of the length. Cut into 3 x 1-inch bars, using a pizza wheel. Prick well with a fork.

Bake 20 to 25 minutes or until edges are just beginning to brown. Classic shortbread is very pale. While bars are still warm, cut again. After cutting, the bars can cool in pan on wire cooling rack.

 Garnish

Melt butter and chocolate in a medium bowl set over, not in, simmering water, or use a double boiler. Using a fork, drizzle chocolate over shortbread. When chocolate is set, remove the shortbread from pan.

Store loosely covered at room temperature. Do not refrigerate or the chocolate will loose its gloss.

Baking Basics and Beyond is now available in a second edition that includes color photos. It's a great gift for novice and experienced bakers.

Apples and Pears- a perfect autumn pair!

There's a good reason apples and pears ripen together in the fall. Both are sturdy fruits that suit the season of crisps and cobblers. Crisps, cobblers and crumbles belong in a category called American fruit desserts. This designation evolved from colonial days where the housewife created desserts from what was available at the time- she "cobbled" fruits and toppings as seasonal treats.

Choose apples that are good for baking such as honeycrisp (the new national favorite developed at the University of MN)), gala, harelson or braeburn. Granny Smith is a tart apple that holds its shape well when baked, but is very juicy so it is better in crisps than in cakes.

My favorite pear is the Anjou which arrives late in October or early November. Bartletts are the first available but I find their texture too soft. Allow pears to ripen at room temperature for a few days. I place them in a paper bag and check each day for ripeness. Press gently on the stem end. It should yield a little. Because pears ripen from the inside out, soft sides often indicate mushy insides. Bosc pears are also good for cooking.

Combine apples and pears in a cinnamony crisp or try different varieties. It's time for fall baking!

Apple Crisp

Makes 8 servings

                        6     cups peeled sliced apples (6 to 8 medium)

                      ¹/₂ cup firmly packed dark or light brown sugar

                      ¹/₄ cup all-purpose flour

                      ¹/₄ teaspoon freshly grated nutmeg or pinch of ground nutmeg

                        1 tablespoon lemon juice

                      ¹/₂     cup caramel sauce

Topping

                      ¹/₂           cup old-fashioned oats

                      ¹/₂ cup all-purpose flour

                      ¹/₂ cup firmly packed light brown sugar

                      ¹/₄ cup cold butter, cut-up

                          Vanilla ice cream, if desired

Heat oven to 375°F with oven rack in middle.

Combine apples, dark brown sugar, flour, nutmeg, and lemon juice in large bowl. Stir until fruit is well coated.

Spoon apple mixture into 2-quart casserole or 11 x 7-inch baking dish. Heat caramel sauce slightly and drizzle it over the fruit.

Topping

Combine oats, flour, and light brown sugar in medium bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs with some pea-sized pieces. Crumble over the fruit.

Bake 55 to 60 minutes or until bubbling all over and apples are fork-tender. Cool slightly and serve with ice cream.

Fall Fruits on KARE 11 Today

I appeared on KARE 11 Today on Monday
morning to promote Scandinavian Classic Baking. Since they had already has some guests doing apple desserts I added the Apple Pear Chutney. It great to have in the fridge! Both recipes are posted with the link below.

http://www.kare11.com/news/entertainment/article/941139/449/Sweet--seasonal-Pat-Sinclairs-Swedish-apple-pie

Fall Food and Football

Cool crisp mornings and colorful foliage, especially on the maples, make fall my favorite time of year. In addition to pulling out sweaters from the back of  the closet, I pull out recipes for my favorite pot roasts, soups and chilis. Most of these foods are easily to serve at a Tailgate Party.

When tailgating with friends, I prefer to bring food that is already cooked. Pack hot foods in insulated carriers or plan to reheat in a slow cooker. Have lots of beverages, both hot and cold, depending on the weather. Some great foods for tailgating are Pulled Pork Sandwiches, Italian Beef Sandwiches and Sloppy Joes. A bowl of chili with assorted toppings is always a hit. Sandwiches are a favorite because they are easy to eat and filling.

Before the main course, try serving some chips and dip. The recipe below is one of my favorites. Heat it in a heavy pottery pie plate that will retain the heat until you get to the game. I keep a well-stocked pantry and usually can pull most of these ingredients together at the last minute.

Espinacha Dip             

Makes 6 cups (12 servings)

 1 (14 oz.) can artichoke hearts, drained and chopped

1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry

1 (10 oz.) can chopped tomatoes and green chiles, drained

1 (8 oz.) package light cream cheese, softened

1 (4 oz.) can sliced ripe olives, drained

1 cup light sour cream

1 cup shredded cojack cheese

1 1/2 tablespoons red wine vinegar

1/2 teaspoon salt

Hot pepper sauce, to taste

Corn chips, tortilla chips or toasted baguette slices

Heat the oven to 400 degrees F. Combine all ingredients in a large bowl and mix until well blended. Spray a shallow baking dish with nonstick cooking spray. Spoon the dip into the dish. Bake 30 minutes or until heated through and cheese is melted.

Serve warm with corn chips. 

Father's Day Favorites

Because Father's Day occurs in the middle of June, we always have a celebratory dinner cooked on the grill. This year in addition to my husband, we will be celebrating with my son-in-law. Since my 2-year old grandson will be around I'm keeping dinner simple.

One of my summer's favorites is a grilled flank steak. After marinating a few hours it will be grilled to medium-rare and sliced on the grain. Baked potatoes finished on the grill so that they have a crisp and chewy skin and tossed salad make a complete meal.

Actually, Pecan Pie Bars, are the ultimate ending. My husband's favorite dessert is Pecan Pie but in the summer, I like to bake bars and not heat up the kitchen. Here's the recipe from Baking Baking and Beyond (Surrey Books, 2006).

Pecan Pie Bars


If pecan pie is one of your favorites, you’ll love these easy-to-make bars. For a fast, fabulous dessert, cut the bars into 2- or 3-inch squares, heat them slightly in the microwave, and top the warm squares with a scoop of vanilla ice cream and a spoonful of caramel sauce.

MAKES 48 BARS

2 cups all-purpose flour
1/4 cup firmly packed brown sugar
3/4 cup butter, cut-up

Filling
2 1/4 cups firmly packed brown sugar
3 eggs, beaten
2 tablespoons butter, melted
1 1/2 teaspoons vanilla
1 cup coarsely chopped pecans, toasted

Heat oven to 350°F with oven rack in middle.
Combine flour and brown sugar in bowl of a heavy-duty mixer. Add butter and beat on Medium speed until mixture resembles coarse crumbs.
Press the crust into bottom and slightly up sides of a 13 x 9-inch baking pan. Bake 12 minutes. The crust will be lightly browned.

Filling
Beat brown sugar, eggs, butter, and vanilla in same mixer bowl on Low speed until smooth. Stir in pecans. Pour into crust.
Bake 25 to 30 minutes or until set in center. A knife inserted in center will come out clean but wet. Cool on wire cooling rack before cutting. Refrigerate bars.

BAKER’S NOTE: Toasting the pecans concentrates their flavor. Bake on a small baking pan at 350°F about 6 to 8 minutes. Remove from the pan and cool before using.

Easter Leftovers

The centerpiece of many Easter dinners is a whole or half ham glistening with a brown sugar glaze and studded with cloves. But after dinner when everyone has gone home, you will still have a lot of ham.

Here are a few suggestions of ways to use the remaining ham.I have ground ham in my food processor and frozen it. After thawing, it can be used in a quiche or casserole. I often make a quiche with Cheddar or Swiss cheese and ground ham. Ground or cubed ham adds lots of flavor to a breakfast casserole strata. The recipe below is one I've just been using a few years. Fresh asparagus and ham tossed with a tangy sauce containing goat cheese and al dente pasta is an easy dinner.

Ham and Asparagus Linguini

The fresh bright flavors of spring pop from this quick and easy entrée. Crisp pale green stalks of asparagus are appearing in the supermarket, a sure sign of spring. For this dish, I select thinner stalks because I find it easier to cook them quickly. Use ham leftover or omit it and try cooked shrimp or chicken instead. Goat cheese forms the basis for the sauce but doesn’t use a whole package. Crumble any remaining cheese over a salad.

Makes 4 servings

8 ounces linguini
1 tablespoon olive oil
2 tablespoons chopped shallot (1 medium)
2 cups asparagus cuts (about 1/2 pound asparagus, cut into 2 inch pieces)
4 ounces cubed ham (about 1 cup)
6 ounces goat cheese, crumbled
1 teaspoon grated lemon rind
4 tablespoons grated Parmesan cheese

Cook the linguini is salted boiling water as directed on the package. Before draining, reserve 1 cup of the cooking water.

Heat the olive oil in a 10-inch nonstick skillet over medium high heat and add the asparagus and shallot. Cook, stirring often, until the asparagus is tender but still crisp, about 4 to 6 minutes. Add the ham and cook about 1 minute or until heated through.

Stir in 1/2 cup pasta water and the goat cheese and continue stirring until the cheese melts. Add the cooked linguini and lemon rind. Taste and add salt if needed. If the sauce is too thick, stir in the remaining pasta water, 1/4 cup at a time.

Divide the pasta into four servings and sprinkle with 1 tablespoon Parmesan cheese and fresh cracked pepper.

AZ Midday KPNX Phoenix

This photo was taken just after my appearance on AZ Midday. The host, Destry Jetton, zipped from one segment to another. I'm usually worry that I won't have enough to say but always have extra thoughts. AZ Midday was different from other shows in that it was scripted and I was asked to review my segment and initial it. I had less time to set up in the kitchen and really had to rush.

Since rhubarb in in the supermarkets now in Phoenix, the Blueberry Rhubarb Muffins seemed like a good choice for TV. The stalks I purchased were a jewel-toned red, thin and tender. Rhubarb can be frozen without fuss- just place the stalks, cut up if you prefer, in an air-tight package and freeze.

Here's the recipe.

Blueberry Rhubarb Muffins

Sweet blueberries and tart chunks of rhubarb baked into tender muffins fragrant with the scent of cinnamon trumpet the arrival of spring. Because it grows in cooler climates, rhubarb is a popular fruit in Scandinavia. When fresh rhubarb is out of season, you can use frozen rhubarb in this recipe. Don’t thaw it before adding it but increase baking time slightly.

Makes 12 muffins

Topping
2 tablespoons sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
2 tablespoons butter

2 cups all-purpose flour
1/2 cup firmly-packed brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup 2% milk
1/3 cup butter, melted
1 large egg, beaten
1 teaspoon vanilla
1/2 cup blueberries
1/2 cup chopped rhubarb

Heat oven to 400°F. Lightly spray a standard 12-cup muffin pan with nonstick cooking spray or line with paper liners.
Combine the sugar, flour and cinnamon for the topping in a small bowl. Cut in the butter with a pastry blender until coarse crumbs form and set aside.

Mix the flour, brown sugar, baking powder, cinnamon and salt in a large bowl.
Combine the milk, butter, egg, and vanilla in a small bowl and add to the flour mixture. Stir only until the flour is moistened. Stir in the blueberries and rhubarb. The batter doesn’t need to be smooth.
Divide the batter into the prepared muffin cups, using about 1/4 cup in each. Sprinkle some topping over each muffin.
Bake 18 to 23 minutes or until golden brown and a toothpick inserted in the center of a couple of muffins comes out clean. Cool slightly on wire cooling rack. Run a thin spatula around the edge of each muffin and remove from pan. Serve warm.

Lots Happening in February

I shouldn't have any trouble posting in February as it's a busy month. First there's the Super Bowl. If you are planning a party or going to one, here is an appetizer, that's almost an entree and a family favorite. This recipes is from Baking Baking and Beyond (click on the link if you don't have a copy yet) and easy to do.

Refer to my previous post is you aren't used to working with yeast. By the way, I grew up in Pittsburgh and have lived in MN for 30 years, but I won't tell my pick!

Stromboli
I don’t put pizza sauce inside so the meat and cheese flavors will predominate. I’ve served this for dinner, but it makes a popular snack when everyone is gathered for the big game. You can use various deli meats and cheeses and add olives or hot peppers—just don’t fill the stromboli too full. Provolone, a mild Italian cheese with a smoky flavor, is perfect here.

MAKES 12 TO 15 SERVINGS

Basic pizza crust (see below or use any pizza dough)
1 tablespoon olive oil
1/4 pound sliced pepperoni
1/4 pound sliced hard salami
4 ounces Provolone cheese, sliced or shredded
1 egg, beaten
Grated Parmesan cheese

Heat oven to 400°F with rack in lower third. Lightly grease a cookie sheet.
Place dough on lightly floured surface and roll out to a 15 x 12-inch rectangle. If dough becomes difficult to roll, let is rest briefly.
Brush dough with olive oil. Arrange pepperoni, salami, and Provolone cheese down center of dough. Fold both sides toward the center and pinch together to seal. Brush egg over top of dough. Sprinkle with Parmesan cheese and place on prepared cookie sheet. The easiest way to lift the dough is with large metal spatulas at each end. Cut several slits into dough.
Beat 30 to 35 minutes or until stromboli are well browned. Cool slightly before slicing. Serve with pizza or marinara sauce for dipping.

BAKER’S NOTE: Cover the baking sheet with a silicone baking mat for easy clean-up since leaks do occur.

basic pizza Crust
1 (1/4-ounce) package active dry yeast
1 cup warm water (105–115°F)
3 cups all-purpose flour, divided
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon olive oil


Sprinkle yeast over warm water in small bowl and let stand about 5 minutes. Combine 2 1/2 cups flour, sugar, and salt in large bowl. Stir in yeast mixture and olive oil. Continue stirring until flour is absorbed. Stir in remaining flour until a soft dough is formed. Dough will be sticky to start with, but after kneading it becomes easier to handle.
Place dough on well-floured surface and shape it into a ball. Place your fingers on top of dough ball, curled slightly, and pull dough toward you; then push it away, using palms of your hands. Turn dough 1/4 turn and repeat. Knead dough 6 to 8 minutes or until it is smooth and elastic.
To judge whether dough has been sufficiently kneaded, place it on work surface, pull both ends gently, and release. Dough should be elastic and spring back. Little blisters of air should be visible just under the surface.
If dough is sticky, gradually add flour while kneading. Do not use more than 3 cups flour, total. Shape dough into a ball by pulling sides underneath forming a smooth top. Cover dough and let it rest while you prepare toppings. I just invert a bowl over the dough for this short rest. The crust is ready to use for the Stromboli.

Heat oven to 450°F. For crispest crust, place rack toward bottom of oven.
Grease two 12-inch pizza pans. Leave about 1 inch around edge of each pan ungreased so dough has something to cling to as it is stretched to fill pan. Place half of dough in center of each pan, and push it out to pan edges, rotating pan as you go. Form a raised edge around the crust’s perimeter.
Bake crusts 7 to 10 minutes or until they are just beginning to brown. Remove from oven. (The crusts can be frozen at this point. Cool to room temperature and wrap tightly before freezing.)

Baking with Yeast

This morning I appeared on KARE 11 Today and talked about Herb Dinner Rolls and Italian Wedding Soup. In a previous post I posted the soup recipe (see Recipes for Favorites)and will post the Herb Dinner Rolls today (from Baking Basics and Beyond.) These rolls use fast-rising yeast which is processed so that it only requires one rise. After kneading the dough let it rest for 10 minutes to relax the gluten and then shape into rolls.

As I was leaving the studio I had a question about baking with yeast and decided to post some information here. Two of the most important steps in making bread depend on temperature. The yeast must be softened in warm water, and temperature is the best way to measure doneness in a large loaf. An instant-read thermometer accurately measures both.


Dissolving the Yeast
Yeast requires liquid, food (sugar and flour), and warmth to grow. Dissolving the yeast in warm water is called “proofing” because you are actually proving that the yeast is alive. The yeast can also be combined with the flour and the warm water added to both; using this method, the water can be warmer, and the dough will start rising a little faster. Always use yeast before the expiration date on the package.


Easy Herb Dinner Rolls

Fast-rising yeast makes these rolls easy enough to make any time. I actually purchased herbes de Provence at a market in the South of France. It usually includes basil, marjoram, sage, thyme, rosemary, and lavender. You can use any combination of herbs you like. Ive also used an Italian herb blend.

MAKES 12 ROLLS

1 (1/4-ounce) package fast-rising yeast
1 cup warm water (105–115°F)
1 tablespoon sugar
1 tablespoon solid vegetable shortening
2 1/2–3 cups all-purpose flour, divided
1 teaspoon salt
1 teaspoon herbes de Provence
1 tablespoon butter, melted

Sprinkle yeast into warm water in bowl of a heavy-duty mixer. Add sugar and shortening and stir. Let stand 5 minutes. Add 1 1/2 cups flour, salt, and herbes de Provence and beat until well mixed. Stir in enough remaining flour to make a soft dough. Save at least 1/4 cup of flour to add while kneading the dough.
Place dough on well-floured surface and shape it into a ball. Place your fingers on top of dough ball, curled slightly, and pull dough toward you; then push it away, using palms of your hands. Turn dough 1/4 turn and repeat. Knead until smooth and elastic, about 5 to 8 minutes.
To judge whether dough has been sufficiently kneaded, place it on work surface, pull both ends gently, and release. Dough should be elastic and spring back. Little blisters of air should be visible just under the surface.
Cover and let dough rest 10 minutes. I just invert a bowl over the dough.
Lightly grease a 13 x 9-inch baking pan. Punch dough down and divide it into 12 pieces. Shape dough into balls by pulling the sides underneath forming a smooth top. Place in prepared pan.
Cover pan and let dough rise in a warm place about 30 minutes or until rolls have doubled in volume. Test by pressing dough lightly. If your finger leaves only a slight imprint the dough is ready.
Heat oven to 400°F with rack in middle. Bake rolls 15 to 20 minutes or until they are golden brown. After rolls are removed from oven, brush them with melted butter.

New Year's Resolutions to Keep

Everyone talks about resolutions for the new year and how long good intentions last. This year I only have only one resolution and that is to eat healthfully. I've given myself a lot of flexibility and think I will actually be able to accomplish this!

Mark Bittman wrote an article for Bon Appetit (January 2011) about how he changed his eating habits for the sake of his health. He has reduced the amount of meat in his diet and often eats vegan. But the rule I like the most is "cut yourself some slack". One "bad" meal doesn't matter, or even several. Move toward fewer animal products, increase fruits and vegetable and limit processed foods. I can do this, can you?

Here's a healthy soup recipe for a cold winter night.

Italian Wedding Soup

Serves 4 to 6

3 Tbsp. olive oil, divided
1 cup chopped onion
1 cup chopped carrots
6 cups chicken broth
¼ tsp. salt
¼ tsp. pepper
1 (15 oz.) can diced tomatoes
½ cup orzo pasta
2 cups fresh spinach leaves, torn
1 tbsp. chopped fresh basil
Grated Parmesan cheese

Meatballs
10 oz. ground turkey
1/3 cup milk
1 egg
¼ cup dried breadcrumbs
2 tbsp. grated Parmesan cheese
½ tsp. kosher salt

Heat 2 tbsp. olive oil in a Dutch oven or large saucepan. Add the onion and carrots and cook until softened and tender, about 5 minutes. Add the salt, pepper, broth and water, cover and simmer 10 minutes. Add the tomatoes and orzo and cook until the pasta is tender, about 8-9 minutes.

Heat the oven to 400 degrees F. Drizzle remaining 1 tablespoon olive oil in the bottom of a 15x10 inch jellyroll pan. Make the meatballs. Combine all the ingredients for the meatballs in a medium bowl and mix until well combined. Shape into small meatballs, about ¾ inch across. Place on baking pan.

Bake 8 to 12 minutes or until meatballs begin to brown. Using a large spatula turn the meatballs over. Continue cooking 5 minutes until browned and no longer pink in the center. Drain on paper towels.

Add the meatballs and the spinach to the soup and simmer 5 minutes. Just before serving stir in the basil. Sprinkle each serving with grated Parmesan cheese.

Watching for Christmas Elves

As my family gathers to celebrate Christmas together, it's crazy around here. We will have 8 adults, 3 children from 8 to 2, and a sweet doggie on Christmas morning. I'm doing as much food prep ahead as I can. Tonight it pasta with Bolognese sauce and salad. Fudgy chocolate pudding cake with ice cream will be dessert.

For Christmas Eve we usually have appetizers and finish with English Trifle and Danish Aebleskiver. The trifle is a favorite of mine because it can be made a day ahead and we will have enough left for Christmas dinner. I finally found the recipe for Spinach Artichoke Dip that we all like. After searching for hours, I emailed my friend and asked her to send it again.

Espinacha Dip

1 (10 ounces) package frozen chopped spinach, squeezed dry
1 can (10 ounces) chopped tomatoes and green chiles
1 (14 ounces) can artichoke hearts
1 (8 ounces) package 1/3 less fat cream cheese, softened
1 (4 ounces) can sliced ripe olives, drained
1 cup grated colby-jack cheese
1 cup light sour cream
1 1/2 tablespoons red wine vinegar
1/2 teaspoon salt
Hot pepper sauce, to taste

Corn chips (our favorite are the Fritos Scoops).

Combine all the ingredients but the corn chips in a food processor. Pulse until ingredients are chopped and well mixed. Place in an oven safe baking dish and heat at 400 degrees F. about 30 minutes or until bubbly. Serve with corn chips.

Looking Ahead to the Holidays

It's not even December 1st but I'm already thinking about ways to make this season a little less stressful. I've been writing an article on appetizers and looking at ways to make them ahead or for very easy recipes.

Here are some ideas for "fast and easy".
Make spiced nuts or snack mixes to have on hand.
Red pepper jelly keeps well in the refrigerator and is delicious on top of a black of cream cheese surrounded by crackers.
For last minute guests, pop a batch of popcorn and season it with some chili powder and ground cumin or create your own herb combination. This is perfect with drinks.

Here's an old favorite that is served warm with crackers or rye bread.

Chipped Beef Dip

8 ounces cream cheese, softened
1/2 cup sour cream
2 tablespoons milk
1/4 teaspoon salt
1 (2-3 ounces) package dried beef, chopped
1/2 cup chopped green onions
1/2 cup chopped walnuts
Crackers or cocktail rye bread

Beat the cream cheese in a medium bowl until it's smooth. Stir in the sour cream, milk and salt until smooth and creamy. Add the chopped beef and onions and mix. Spoon into an ovenproof baking dish (pie plate). Sprinkle with the walnuts.

Bake 20 to 25 minutes or until heated through and walnuts are toasted. Serve with crackers or rye bread.

Simplify Your Thanksgiving

Thanksgiving is probably the holiday most imbued with traditions. This year shake it up- but just a bit.

Last night I saw Bobby Flay lose a throwdown Thanksgiving Dinner because he didn't have any mashed potatoes! Well, duh! But you can make them ahead and keep them hot in a crock pot eliminating the last minute rush. Consider having a fresh vegetable side dish, too.

If you have a large frozen turkey, it should already be thawing in the refrigerator. If it's not thawed in time, defrost in cold water, changing the water every 30 minutes.

Cranberry Sauce is always a favorite and can be made several days ahead. You might want to try a new salad or side dish but don't stray too far.

When someone offers to "bring something", let them. Light appetizers, fresh bread or wine are easy to bring and are one less thing to worry about.

Plan ahead for the big dinner and look for recipes that say "MAKE AHEAD!" Set the table the day before and evaluate your oven space.

Remember, the best part of the day is sharing with family and friends. Here's a recipe for a pumpkin pie from Baking Basics and Beyond that's just a little different.

Happy Thanksgiving!

Pumpkin Streusel Pie

Contribute a pumpkin pie for Thanksgiving dinner, and you will be a very popular guest.

SERVES 8
Pastry for a 9-inch single-crust pie
1 (15-ounce) can pumpkin
3/4 cup firmly packed light brown sugar
2 large eggs, slightly beaten
1 teaspoon cinnamon
1/4 teaspoon salt
1 (12-ounce) can evaporated milk

Topping
1/4 cup firmly packed brown sugar
1/4 cup all-purpose flour
3 tablespoons cold butter
1/2 cup chopped pecans, toasted

Sweetened Whipped Cream

Heat oven to 425°F with oven rack in lower third.

Crust
Roll out pastry into an 11-inch circle. Loosely roll dough around rolling pin and lift it into 9-inch pie pan. Unroll and press dough into pan edges and bottom, making sure that the pastry is not stretched.

Filling
Combine pumpkin and 3/4 cup brown sugar in large bowl and mix until sugar dissolves and no lumps remain. Add eggs, cinnamon, and salt and whisk until smooth. Stir in milk. Pour pumpkin mixture into pastry shell.
Bake 15 minutes.

Topping
Combine 1/4 cup brown sugar with flour. Cut in butter with pastry blender until mixture resembles coarse crumbs with some pea-sized pieces. Stir in pecans.
Reduce oven to 350°F. Crumble topping around outer edge of pie. Bake an additional 30 to 40 minutes or until set in center and a knife comes out clean although it will be wet. Cool on wire cooling rack at least 4 hours before serving. Serve with whipped cream. Store in the refrigerator.

BAKER’S NOTES: Test for doneness about 1/2 inch away from pie’s center—the filling should look set and not jiggle. When pumpkin pie is baked too long, the crust will become soggy.

Cranberries add Sparkle to Any Dinner

This is the time of year to stock up on cranberries. Hopefully there will be some specials this week and next, because like everything else, prices have risen. Take advantage and freeze a couple bags for later. Just place the unopened bags in the freezer. Don't wash the berries until you are ready to use them and use them frozen,there's no need to thaw.

The best news is that cranberries are high in antioxidants that help us to stay healthy. Scientists are discovering new compounds in cranberries and other fruits that slow the destruction of cells, also slowing aging. A half cup of cranberries also contains 10% of the RDA for vitamin C.


Probably Cranberry Nut Bread or Muffins and Cranberry Sauce, Relish or Chutney are the most familiar foods starring this brilliant red berry.

Here's another great recipe using cranberries from Baking Basics and Beyond.

Cranberry Walnut Tartlets


Be sure to try this with crème fraiche—the puckery cranberry filling of the tarts contrasts delightfully with the silky crème.

MAKES 8 TARTS

Crust
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup cold butter, cut-up
3–4 tablespoons ice water

Filling
1 cup firmly packed brown sugar
2 tablespoons flour
1/3 cup light corn syrup
1 1/2 teaspoons vanilla
2 eggs, beaten
2 tablespoons butter, melted
3/4 cup chopped walnuts
3/4 cup chopped fresh or frozen, cranberries
1/2–3/4 cup crème fraîche (see page 290)

Heat oven to 350°F with oven rack in lower third.

Crust
Place flour, sugar, and salt in food processor bowl. Pulse about 5 times to mix. Add butter. Process until coarse crumbs form with some pea-sized pieces. Add 3 tablespoons ice water and process until dough begins to clump together. Process about 10 seconds. If large clumps do not form, add a little more water, 1 teaspoon at a time. Place dough on well-floured work surface, and gather it together into a ball.
Divide dough into 8 equal pieces. Press into bottoms of 8 (3-inch) tart pans. Press firmly against sides of pans. Extend the dough a little above the sides to prevent filling from sticking.

Filling
Combine brown sugar and flour in medium bowl. Add corn syrup, vanilla, and eggs. Whisk until mixture is smooth. No lumps of brown sugar or flour should remain.
Stir in butter, walnuts, and cranberries. Divide filling into prepared shells, using about 1/4 cup for each. Gently even out surfaces of the tarts so that nuts and cranberries are evenly spaced.
Bake 28 to 33 minutes or until knife inserted in center comes out clean. Crusts should be golden brown. Cool tarts on wire cooling rack. Remove from pans. Serve warm or at room temperature with crème fraîche.

BAKER’S NOTES: Place tarts on a jellyroll pan or cookie sheet lined with parchment paper in case filling runs over the sides.

More Apples

The leaves are 10,000 shades of gold, with a little scarlet and green. The temperature is going up to 70 today, unseasonably warm but no one's complaining. It's still autumn and apples are everywhere. I'm doing a lot of baking and have been using Honeycrisp, Braeburn and Golden Delicious. These are great apples for baking because they keep their shape and aren't too juicy.

Here's another favorite apple recipe.

Apple Praline Coffee Cake


When you prepare this coffee cake for a special occasion, arrange small pecan halves instead of chopped pecans on top to dress it up. Apples and brown sugar keep this cake moist for several days.

MAKES 12 TO 16 SERVINGS

1 1/2 cups chopped peeled apples (about 2 medium)
1/3 cup sugar
2 teaspoons cinnamon, divided
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
1 cup sugar
2 eggs, beaten
1 teaspoon vanilla
1 cup milk

Glaze
1/4 cup firmly packed brown sugar
1/4 cup butter
1 cup powdered sugar, sifted
2 tablespoons whipping cream or milk
1/2 cup chopped pecans

Heat oven to 375°F with oven rack in middle. Spray a nonstick 10-cup Bundt pan with nonstick spray or thoroughly grease and flour.
Combine apples, sugar, and 1 teaspoon cinnamon in medium bowl. Combine flour, baking powder, remaining 1 teaspoon cinnamon, and salt in another medium bowl.
Beat butter in bowl of a heavy-duty mixer on Medium speed until creamy, scraping down sides of bowl once or twice. Gradually add sugar and continue beating until light in color. Scrape down sides of bowl. Beat in eggs and vanilla.
Reduce mixer speed to Low and add the flour mixture in three additions, alternating with two additions of milk. Scrape down bowl after each addition. Beat until smooth.
By hand, stir in the apple mixture. Spoon the batter into prepared pan, and spread evenly with a metal spatula.
Bake 45 to 60 minutes or until a toothpick inserted in center comes out clean. The apples should be fork-tender. Cool on wire cooling rack 15 minutes and remove cake from pan (see Baker’s Notes below).

Glaze
Heat brown sugar and 1/4 cup butter in small saucepan over medium heat, bringing mixture to a boil while stirring constantly. Reduce heat to low and cook until butter is absorbed, about 1 minute. Remove from heat and add whipping cream and powdered sugar. Beat until smooth.
Drizzle glaze over cake, allowing some to run down the sides. Sprinkle with pecans.

BAKER’S NOTES: Spray the Bundt pan generously with nonstick cooking spray or grease with shortening and coat with flour. Make sure the ridges are coated so the cake will come out completely.
Use a metal spatula to release the center and loosen the sides of the cake from the pan. With the cake side up, gently shake the pan to loosen the bottom, rotating as you shake. Carefully remove the cake from the pan by inverting it onto a cooling rack.
Because the glaze is cooked, it sets up quickly. As soon as it is smooth, drizzle it over the cake.