Sunday, April 29, 2012

Broccoli-Corn Casserole

1 (16 ounce) can creamed corn
10 ounces broccoli, cooked and drained
1 egg, beaten
1/2 cup saltine cracker crumbs (12)
1 tbls. instant onion (or equivalent)
2 tbls. melted butter

1 tbls. melted butter, mixed with
1/4 c cracker crumbs

Mix, add topping, bake in 350 degree oven for 35-40 minutes.

Source: Pine to Prairie Cookbook

Monday, April 23, 2012

Chicken Florentine Pasta

1 pound Penne
4 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
2 Tablespoons Butter
2 Tablespoons Olive Oil
4 cloves Garlic, Minced
3/4 cups Dry White Wine
3/4 cups Low-sodium Broth, More If Needed
1 bag Baby Spinach
2 cups Grape Tomatoes, Halved Lengthwise
4 ounces, weight Parmesan Cheese, Shaved With Vegetable Peeler

Preparation Instructions
Cook pasta according to package directions in lightly salted water. Drain and set aside.
Cut chicken breasts into chunks and sprinkle on salt and pepper.
Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet.
Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point.)
Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Add plenty of Parmesan shavings and toss to combine.
Serve with extra Parmesan shavings.
I used diced, canned (and drained) tomatoes instead of fresh.  It's probably not better, but it was convenient.


Sunday, April 22, 2012

Orange Blossom Mini-cheesecakes

I used this basic recipe but with mini vanilla wafers for the crusts and orange oil in the batter for flavoring.
The topping was 8 ounces of cream cheese mixed with 1/4 cup of sugar and piped on top.

Spring Petit Fours

For the Cakes:
1 1/3 cups cake flour
3/4 t baking powder
1/4 t salt
8 T butter
3/4 cup granulated sugar
2 eggs, lightly beaten
1 1/2 t vanilla extract
1/3 cup milk
1/2 cup seedless raspberry jam (optional)

For the Glaze:
8 cups confectioners' sugar, sifted
4 egg whites
1/2 cup milk
2 T vanilla extract

Food colouring as desired (pastel pink, green or yellow)

  • *NB: If desired, meringue powder can be used instead of egg whites in the glaze. Omit the egg whites and substitute 1/4 cup (35 g) meringue powder; increase the milk to 1 cup (250 ml).
  • Have all the ingredients at room temperature
  • Preheat to oven 350 degrees F. Use Baker's Joy (or another Pam-like product with flour added) to spray the pan.  (I brushed it around with a silicone brush so there weren't pools of it in the crevices.)
  • Beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and continue beating until light and fluffy, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating well after each addition. Beat in the vanilla just until incorporated.
  • Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
  • Spoon 1 T of the batter into each well of the prepared pan. Gently tap the pan on a flat surface to eliminate any air bubbles. Bake just until the cakes are no longer sticky on top, about 10 minutes. Transfer the pan to a wire rack and let the cakes cool upright in the pan for 1 to 2 minutes.
  • Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Let the cakes cool completely, about 30 minutes.
  • Meanwhile, wash and dry the pan and repeat with the remaining batter.
  • If desired, using a serrated knife cut the cakes in half horizontally. Place about 1/2 t jam on the bottom half of each cake, then replace the tops.
  • To make the glaze, in a a large bowl, whisk together the confectioners' sugar, egg whites, milk and vanilla until smooth, about 1 minute. Whisk in the food colouring.
  • Using a rubber spatula, transfer the glaze to a bowl with a pouring spout. Slowly drizzle the glaze over each cake, allowing it to completely cover the top and sides before glazing the next cake. Gently tap the wire rack on a flat surface to remove excess glaze. Let the glaze dry completely, about 1 hour, before serving. Makes 40 petits fours.
  • Instead of "gently tapping" as suggested, I put a couple of hotpads on the countertop and pretty firmly whacked it down a few times.  I gently tapped the first batch as suggested and there were bubbles which affected the finished product.  That didn't happen with subsequent batches.
  • I used the meringue powder option for the glaze and it worked really well.  Would definitely do again.
  • I made the glaze quite a bit thinner than it calls for and was able to dip them instead of trying to pour it over evenly.  (I tried that with the first one and it worked terribly!  Too thick and too much trouble to pour it on evenly.)
  • The cutest ones I saw online were all colored, so I colored the batter and then the icing a matching but lighter shade.  (The pink ones started out as an insanely bright color which was toned down by the glaze. I blame the paste food coloring.)
  • By using my thinned glaze and dipping them, one batch of glaze was more than enough to coat a double batch (80) of cakes.
  • It really did work as easily as the recipe describes.  They dumped out nicely and one tablespoon of batter filled each well just right.
  • I'd be tempted to inject a little jam or filling in each and dip the entire cake (bottoms too) in the glaze.
  • I used lemon extract in the glaze - highly recommended.
  • Original recipe here.

Friday, April 20, 2012

Chicken Pot Pie

  • 1 lb cubed chicken (or one chicken carcass)
  • 1 c chopped carrots
  • ½ c chopped celery
  • 1 c frozen peas
  • ⅓ c butter
  • ⅓ c chopped onion
  • ⅓ c flour
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp celery seed
  • ⅔ c milk
  • One 9" double pie crust
Cover chicken with water in a medium stockpot and simmer 30 minutes. Remove chicken from pot and add carrots and celery. Simmer 15 minutes, add peas, return to boil, then remove from heat. Strain, reserving 1¾c broth (reserve the rest for another use). Combine chicken and vegetables in a bowl. In now-empty pot, melt butter and saute onions until tender. Stir in flour and seasonings. Add broth and milk and cook until thickened.

Distribute chicken mixture evenly over bottom crust in pie pan, pour sauce over, and cover with top crust. Seal and vent.

Bake at 425° for 30–35 minutes.

Sunday, April 15, 2012

Mushroom-Cheddar Quiche

2 tablespoons butter
1 cup chopped onion; about 1 medium onion
8 ounces white mushrooms, sliced
3 large cloves garlic, peeled and finely chopped
1 teaspoon dried thyme or 1 tablespoon fresh thyme; use more or less to taste
1 1/4 teaspoons salt, divided
¼ teaspoon ground black pepper
8 large eggs
½ cup milk
1 cup shredded sharp cheddar cheese

One 9" pie crust.
  • Preheat the oven to 375°F.
  • Heat the butter.
  • Add the onions and cook for 5 minutes.
  • Add the mushrooms and cook until the mushrooms start to lose their juices, about 10 minutes.
  • Mix in the garlic, thyme, ½ teaspoon of the salt, and the pepper. Stir to combine; remove from the heat.
  • Combine the eggs, milk, and remaining 3/4 teaspoon of salt.
  • Line the bottom of the crust with the cheese, top with the mushrooms, and pour in the egg mixture.
  • Bake the quiche for 35 to 40 minutes, until the edge of the crust is brown, and the filling appears set.
  • Remove the quiche from the oven, and serve warm.

Microwave Lemon Curd

1 cup white sugar
3 eggs
1 cup fresh lemon juice
1/2 cup unsalted butter, melted

In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.

  • Super sour and delicious!
  • Mine took about 13 minutes in the microwave, roughly the same as making it the traditional, stovetop way, but I didn't have to worry about it scorching. It didn't require my full attention.J
  • The original recipe also calls for the zest from 3 lemons. I didn't add this, but it would be a really nice addition.
  • I doubled the recipe for my tea party for about 100. (It took longer than 13 minutes to thicken.)
  • I made a trial batch about 6 weeks ago and it's still good in the refrigerator.

Wednesday, April 11, 2012

Baked Parmesan Chicken

  • 1/2 cup Italian bread crumbs
  • 1/2 cup grated parmesan (2 ounces)
  • 2 tablespoons unsalted butter, melted
  • black pepper
  • 4 6-ounce boneless, skinless chicken breasts
  • Heat oven to 400° F. Mix cheese, butter, and ¼ teaspoon pepper and pulse once or twice to moisten.
  • Place the chicken in an 8-inch baking dish; season with ¼ teaspoon pepper and sprinkle with the bread crumb mixture.
  • Cover with foil and bake until cooked through, 15 to 20 minutes.
  • Uncover and bake until crumbs are golden, 3 to 5 minutes.
  • The cheese is salty enough that no extra is necessary.
  • The crumb topping keeps the chicken very moist.
  • Adapted from this.

Sunday, April 8, 2012

Orange Rolls

2/3 cup whole milk
5 tablespoons sugar, divided
1 package yeast
2 large eggs, room temperature
Zest from 1 orange
2 3/4 cups unbleached all-purpose flour
1 teaspoon kosher salt
1/2 cup unsalted butter, room temperature, cubed

5 tbsp softened butter
1/2 cup powdered sugar
Zest from 1/2 an orange

1/2 cup powdered sugar
Zest from 1/2 an orange
1-2 tbsp orange juice

Heat milk in a small saucepan over medium heat or in a microwave until an instant-read thermometer registers 110°–115°. Transfer milk to a 2-cup measuring cup; stir in 1 Tbsp. sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add eggs; whisk until smooth.

Combine remaining 4 Tbsp. sugar, zest, flour, and salt in the bowl of a stand mixer fitted with a dough hook. Add milk mixture. With mixer running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions. Mix on medium speed for 1 minute. Knead on medium-high speed until dough is soft and silky, about 3 minutes.

Brush a medium bowl with some melted butter; place dough in bowl. Brush top of dough with remaining melted butter; cover with plastic wrap. Let dough rise in a warm, draft-free area until doubled in size, 1–1 1/2 hours

Roll the dough into a 10x 18 inch rectangle. Mix together the butter, powdered sugar and orange zest and spread over the dough to within 1/2 inch of the edges. Roll from one of the long edges, pinching to seal the roll shut.  Cut into 9 even slices and place in a well greased 8x8 inch pan. Let rise for another hour or until puffy and filling the pan.

Bake at 350 for 30-40 minutes or until golden brown on top.  Mix together the remaining 1/2 cup of powdered sugar and orange zest; slowly add orange juice until it reaches a thick glaze texture, drizzle over the warm rolls.

Makes 9 rolls.

The dough is based on the Master Sweet Dough recipe from Bon Appetite.