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Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

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BOOK READING (from Carolyn):

Music of Bees, Eileen Garvin. Absolutely charming book about a woman in midlife, lonely, who raises bees, also makes unlikely friends. Heart-warming and very interesting about beekeeping.

A Postcard from Paris, Alex Brown. Really cute story. Dual time line, 1940s and present day about renovating an old apartment in Paris, things discovered.

Time of the Child, Niall Williams. Oh such a good book. Very small village in Ireland, 1960s. A baby is left on the doorstep. The town all whispers and helps. I listened to an interview of the author, which made me like him and his books even more.

Sipsworth, Simon Van Booy. If you like animals you’ll swoon. An old woman who really wants to die finds a tiny mouse in her house and befriends it and finds a reason to live. Utterly charming book.

The Forger’s Spell, Edward Dolnick. True story. For seven years a no-account painter named Han van Meegeren managed to pass off his paintings as those of Johannes Vermeer.

If You Lived Here, You’d be Home by Now, Christopher Ingraham. Could hardly put it down – about a journalist who takes on a challenge to move to small town in Minnesota and write about it. He expects to hate it and the people and place, but he doesn’t. Absolutely wonderful true story.

The River We Remember, William Kent Kreuger. 1950s, Minnesota. A murder and the aftermath. Could hardly put it down. Kreuger has such a vivid imagination and writing style.

How the Lights Gets In, Joyce Maynard. An older woman returns to New Hampshire to help care for her brain-injured son. Siblings and family, lots of angst and resentments.

The Filling Station, Vanessa Miller. Every American should read this book. A novelized retelling of the Tulsa massacre in 1921. Absolutely riveting.

The Story She Left Behind, Patti Callahan Henry. Love this author. Based on a true story. A famous author simply vanishes, leaving her husband and daughter behind. She had invented a mystical language no one could translate. Present day, someone thinks he’s solved the riddle, contacts the family. Really interesting read.

The Girl from Berlin, Ronald Balson. Love anything about Tuscany. An elderly woman is being evicted from a villa there, with odd deed provenance. Two young folks go there to help unravel the mystery. Loved it.

The Island of the Colorblind, Oliver Sacks, M.D. Nonfiction. The dr is intrigued by a remote Pacific island where most of the inhabitants are colorblind. He also unravels a mystery on Guam of people born with a strange neurological problem. Medical mysteries unveiled. Very interesting.

The Bookbinder, Pip Williams. Post 1914 London. Two sisters work at a bookbindery. They’re told to not read the books. One does and one doesn’t. One has visions beyond her narrow world; the other does not. Eventually the one gets into Oxford. Lovely story.

The Paris Express, Emma Donoghue. 1895 on a train to Paris, a disaster happens. You’ll delve into the lives of many people who survived and died in the crash.

A Race to the Bottom of Crazy, Richard Grant. This is about Arizona. Author, wife and child move back to Arizona where they once lived. Part memoir, research, and reporting in a quest to understand what makes Arizona such a confounding and irresistible place.

The Scarlet Thread, Francine Rivers. A woman’s life turned upside down when she discovers the handcrafted quilt and journal of her ancestor Mary Kathryn McMurray, a young woman who was uprooted from her home only to endure harsh frontier conditions on the Oregon Trail.

A Place to Hide, Ronald Balson. 1939 Amsterdam, an ambassador has the ability to save the lives of many Jewish children. Heartwarming.

Homeseeking, Karissa Chen. Two young Chinese teens are deeply in love, but in China. Then their families are separated. Jump to current day and the two meet again in Los Angeles.

North River, Pete Hammill. He always writes such a good story. A doctor works diligently healing people from all walks of life. His wife and daughter left him years before. One day his 3-yr old grandson arrives on his doorstep.

A Very Typical Family, Sierra Godfrey. A very messed-up family. Three adult children are given a home in Santa Cruz, Calif, but only if the siblings meet up and live in the house together. A very untypical scenario but makes for lots of messes.

Three Days in June, Anne Tyler. The usual Anne Tyler grit. Family angst. This wasn’t one of my favorites, but it was entertaining and very short.

Saved, Benjamin Hall. Author is a veteran war reporter. Ukraine, 2022, he nearly loses his life to a Russian strike. Riveting story – he survives, barely.

Grey Wolf, Louise Penny. Another Inspector Gamache mystery in Quebec. She is such an incredible mystery writer.

All the Colors of the Dark, Chris Whitaker. A missing person mystery, a serial killer thriller, a love story, a unique twist on each. Could hardly put it down.

Orbital, Samantha Harvey. Winner of 2024 Booker Prize. I don’t usually like those, but I heard the author interviewed and she hooked me. This is not a normal book with a beginning, a story and an end. It’s several chapters of the day in the life of various astronauts at the ISS (Int’l Space Station). All fictional. She’s been praised by several real astronauts for “getting it” about space station everyday life.

The Blue Hour, Paula Hawkins. An island off Scotland. Inaccessible except when the tide is out. Weird goings on. An artist. A present day mystery too.

Iron Lake, William Kent Krueger. A judge is murdered and a boy is missing. Riveting mystery.

Tell the Wolves I’m Home, Carol Ricks Brunt. 1980s. A 14-yr old girl loses her beloved uncle. Yet a new friendship arises, someone she never knew about.

Four Treasures of the Sky, Jenny Zhang. 1880s, a young girl is kidnapped in China and brought to the United States. She survives with many hurdles in the path.

The Boy Who Fell out of the Sky, Ken Dornstein. Memoir, 1988. The author’s brother died in the PanAm flight that went down in Lockerbie, Scotland. A decade later he tries to solve “the riddle of his older brother’s life.”

Worse Care Scenario, T.J. Newman. Oh my. Interesting analysis of what could/might happen if a jet crashed into a nuclear plant. Un-put-downable.

Song of the Lark, Willa Cather. Complicated weave of a story about a young woman in about 1900, who has a gifted voice (singing) and about her journey to success, not without its ups and downs.

Crow Talk, Eileen Garvin. Charming story which takes place at a remote lake in Washington State, about a few people who inhabit it, the friendships made, but also revolving around the rescue of a baby crow.

The Story Collector, Evie Woods. Sweet story about some dark secrets from an area in Ireland, a bit magical, faerie life, but solving a mystery too.

A Sea of Unspoken Things, Adrienne Young. A woman investigates her twin brother’s mysterious death. She goes to a small town in California to figure it out, to figure HIM out.

The King’s Messenger, Susanna Kearsley. 1600s England, King James. About one of his trusted “messengers,” and his relationship with a young woman also of “the court.” Lots of intrigue.

In the Shadow of the Greenbrier, Emily Matchar. Interesting mystery in/around the area of the famous resort in White Sulphur Springs, West Virginia.

Isola, Allegra Goodman. Hard to describe, survival story on an island in the 1600s.

Save the Date, Allison Raskin. Rom-com, witty, LOL funny. Clever.

The Sirens, Emilia Hart. Numerous time-lines, Australia. Mysteries abound, nightmares, abandoned baby, weird allergies.

Red Clay, Charles Fancher. LOVED this book. Mostly post-Civil War story about the lives of slaves in Alabama during Reconstruction.

Stars in an Italian Sky, Jill Santopolo. Dual time line, 1946 and recent time. Love stories and a mystery.

Battle Mountain, C.J. Box. Another one of Box’s riveting mysteries. Love his descriptions of the land.

Something Beautiful Happened, Yvette Corporon. A memoir of sorts in Greece, tiny island of Erikousa, where the locals hid Jews during WWII. All elusive stories told by the author’s grandmother.

The Jackal’s Mistress, Chris Bohjalian. 1860s Virginia, about a woman who saves the life of a Union soldier. Really good story.

Song of the Magpie, Louise Mayberry. Really interesting story about Australia back in the days when it was mostly a penal colony. Gritty strength of a woman trying to thrive with her farm.

The Boomerang, Robert Bailey. A thriller that will have you gripping the book. About a lot of secrets surrounding the president (fictional novel, remember) and his chief of staff and about cancer. A cure. Such a good story.

Care and Feeding, Laurie Woolever. Really interesting memoir of a woman driven to succeed in the restaurant business. She worked for Mario Batali and then Anthony Bourdain. Gritty stories.

Everything is Tuberculosis, John Green. Maybe not a book for everyone. A real deep dive into the deadly tuberculosis infection, its history. I heard the author interviewed and found the book very interesting.

The Book Lovers Library, Madeline Martin. Fascinating read about Boots’ drug stores’ lending library. And the people who worked in them.

The Arrivals, Meg Mitchell Moore. LOL funny, about a middle-aged couple whose children (and their various family members) return to the family home and the chaos that ensues.

My Life as a Silent Movie, Jesse Lee Kercheval. About grief. A big move to Paris, finding herself a new life with a new set of real blood family.

Escape, Carolyn Jessop. Another memoir about a woman really in bondage in Utah, Mormon plural marriage.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Desserts, on July 16th, 2025.

Have  you had peaches yet this year? They’re magnificent!

Both peaches and nectarines are just the best fruit this year. Not so much apricots (the ones I’ve purchased were flavorless, even from a high-end grocery store), so I’ve been sticking to peaches and nectarines to add to my morning yogurt. I needed a dessert to take to dinner with friends. And it happened they made a recipe from my blog for the entree – I gave the recipe to them a couple of years ago and they just love it. Not my own recipe, but one I posted here from Smitten Kitchen. Schmaltzy Chicken; They made it with just cabbage and onions (no Brussels Sprouts). So good. I haven’t made it in a long time. Such an easy recipe.

Anyway, I had some peaches on hand, so I made this cobbler. I adjusted the recipe from 101 Cookbooks just a little bit. Very little  – I added some vanilla. Next time I will try it with a bit of almond extract.

The peaches are tossed with just a bit of sugar, cornstarch and lemon juice – to which I added the vanilla. A lemon is zested (the kind that makes little strings) and that’s put into the bottom of a buttered 9×9 glass Pyrex. Don’t use a smaller size as the topping won’t get done.

It’s always perplexed me that when I try to use my old tried-and-true apple crisp recipe, adapted for peaches, it doesn’t work. Now that I see this recipe I realize why. Peaches are too tender for long cooking, and you need to adjust the heat up a lot to get the topping to cook through quickly and not to turn the peaches to mush. So, a thick layer of peaches, then the topping is added on top. It’s a bit different – the dry ingredients are mixed up with nuts – then you add a slurry of yogurt and egg, then butter, and mix that into the flour just until it’s mixed through, not any further. Then you have to use your fingers to drop little nuggets of this dough on top of the peaches. Big pieces won’t cook through, hence small little drops all over. That does take a few extra minutes to manipulate the little nuggets. Into a 425 oven it goes – it took 20 minutes. I served it at room temp with vanilla ice cream, but you could also pour heavy cream on top, or whipped cream.

What’s GOOD: it was just delicious. Loved the crunchy topping. I had a hard time deciding between calling it a crust or crisp. It’s both. I prefer a flour-based crust rather than oat-centric one. This is a keeper.

What’s NOT: well, you do have to cut the juicy peaches or nectarines, and there is a bit of mixing, but overall it’s pretty easy. Nothing wrong with it at all; as I said, it’s a keeper.

printer-friendly PDF and MasterCook file (click link to open recipe)

* Exported from MasterCook *

Fresh Peach Cobbler with Walnut Crust Topping

Recipe By: Adapted slightly from 101 Cookbooks blog
Servings: 9

Butter for greasing the baking dish
FRUIT:
1 small lemon — zest and juice
5 cups fresh peaches — ripe, cut into about 3/4″ chunks, unpeeled, or nectarines
1 tablespoon cornstarch
1 teaspoon vanilla — or almond extract
1/4 cup granulated sugar
TOPPING:
1 1/4 cup all-purpose flour
2 teaspoons baking powder
1/3 cup granulated sugar
1/4 teaspoon sea salt
1/2 cup toasted walnuts — chopped, or pecans
1 large egg
1/2 cup yogurt — or buttermilk
3 tablespoons butter — melted and cooled
Vanilla ice cream or whipped cream, or pouring cream

1. Preheat oven to 425°F, rack in the middle or top third. Butter a 9×9-inch baking dish. Use the kind of zester that produces little strings and drop those all over the bottom of the greased baking dish.
2. FRUIT: combine the peaches, cornstarch, vanilla and sugar in a medium bowl and gently toss. Juice the lemon and sprinkle over the fruit and mix lightly. Set aside.
3. TOPPING: combine flour, baking powder, sugar, salt, and nuts in a large bowl. In another separate bowl whisk together the egg and yogurt (or buttermilk), then whisk in the butter. Fold the eggy liquid mixture into the flour mixture until it’s barely combined.
4. Pour fruit into the prepared pan without disturbing the lemon zest. Add the topping by dropping small dollops into the pan a SCANT tablespoon each – if they’re too big they won’t bake through. Push the batter around (fingers work best here) to the edges. You’ll want very few peek-holes of fruit visible, if any.
5. Bake for 15-20 minutes or until the top is golden and cooked through completely. Cool slightly and serve warm or at room temperature. Can be served with ice cream, pouring heavy cream or whipped cream.
Per Serving: 306 Calories; 13g Fat (37.6% calories from fat); 6g Protein; 43g Carbohydrate; 4g Dietary Fiber; 33mg Cholesterol; 275mg Sodium; 25g Total Sugars; trace Vitamin D; 118mg Calcium; 2mg Iron; 368mg Potassium; 216mg Phosphorus.

Posted in Desserts, on July 9th, 2025.


Such an easy way to cook rhubarb and with tons of lovely flavors.

There are a couple of rhubarb recipes here on the blog. I love rhubarb. As I’m sure I mentioned before, my mom cooked rhubarb as we grew it in our backyard. My mother never did anything fancy with it – just stewed it with water, sugar and cinnamon, I think. If you’re lucky enough to have rhubarb growing, count yourself lucky. This is rhubarb season, and I went to a more high-end grocery store to find it, to the tune of $8.99/pound. Yikes. I bought almost 2 pounds. Valuable stuff!

Anyway, I had found this recipe from Southern Living and knew I wanted to try it. This recipe has you use the peel of an orange, star anise and cinnamon sticks – in addition to sugar. It went into a glass Pyrex dish (about 10×12), covered with foil, roasted at 400°F for about 15 minutes, then you remove the foil and roast a bit longer until the rhubarb is tender. Let it cool in the dish then serve or put into a container (not metal) and refrigerate.

Use Glass:

Use only glass pans for rhubarb. Metal pans or containers will react with the rhubarb, turning it brown and possibly staining the pan.

What’s GOOD: loved the subtle flavors of the star anise and orange peel. Altogether loved it all. Can’t wait to make more. As I write this I’ve found rhubarb at my local grocery for half the price I paid last week. More of this coming up for me! A keeper of a recipe.
What’s NOT: nothing really, easy, very tasty.
printer-friendly PDF and MasterCook file (click link to open recipe)

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Roasted Rhubarb

Recipe: Alana Al-Hatlani, Southern Living
Servings: 6

1 medium orange
2/3 cup granulated sugar
3 star anise
1 cinnamon stick — (2 1/2-in.)
1 pound rhubarb — fresh stalks, trimmed and cut diagonally into 1 1/2-in. pieces

NOTE: If the rhubarb you have is wide and thick, cut in half lengthwise before slicing, to make the cut rhubarb pieces more uniform size. Do not use a metal pan for rhubarb – use glass or ceramic only. Metals will react with the rhubarb, turning it brown and possibly staining the pan.
1. Gather all ingredients. Preheat oven to 400°F.
2. Using a Y-shaped vegetable peeler, peel orange into wide strips. Place sugar in a medium bowl. Using your fingers, rub orange peel strips, star anise, and cinnamon into sugar until fragrant and sugar feels moist. Arrange rhubarb snugly in a single layer in a 13- x 9-inch baking dish. Sprinkle sugar mixture evenly over top.
3. Cover tightly with aluminum foil, ensuring that foil does not touch rhubarb.
4. Bake, covered, in preheated oven until sugar is partially dissolved, 12 to 15 minutes. Uncover and stir mixture gently; return baking dish to oven, and continue baking at 400°F until rhubarb is tender but still holds its shape, about 5-10 more minutes. If the rhubarb you bought is particularly thick it might take a longer time. Use a sharp knife to insert into the rhubarb to determine if it’s tender.
5. Let cool slightly in baking dish, about 30 minutes. Serve warm, or transfer rhubarb and juices to an airtight container, and let cool completely in refrigerator, at least 2 hours or up to 3 days.
Per Serving (not accurate as this includes the orange itself, not just the peel): 117 Calories; trace Fat (2.5% calories from fat); 1g Protein; 29g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg Sodium; 25g Total Sugars; 0mcg Vitamin D; 85mg Calcium; 1mg Iron; 275mg Potassium; 19mg Phosphorus.

Posted in Desserts, on April 23rd, 2025.

Hmmm. Not exactly the best-est of pictures, but if you’re a pumpkin pie fan, this crustless and sugarless version is excellent. And it doesn’t matter what it looks like!

I come from a long line of pumpkin pie fans. My dad was one, and that gene passed on to me. My son Powell is also a pumpkin pie fan, so it runs in the family. The joke in the family is that if pumpkin pie is on the menu, he’d like to have one whole pie just for himself, and back when he was a young-‘un athlete he could just about eat a whole pie at one sitting. For sure he was eating the leftovers for breakfast the day after Thanksgiving. He’s in his 50s now and given the opportunity I’m sure he’d still try to eat it all.

I’ve made my share of pumpkin pies over the  years, always reverting to using Libby’s pumpkin, because I think it’s got the best, consistent taste.

This recipe came from my friend Linda T, and this was on the menu when we spent the weekend at the desert recently. She brought the finished pie with her, and I absolutely LOVED it. We had it for dessert three evenings in a row. No dainty portions, as we cut it into six servings. and I made whipped cream with cinnamon to go with it.

Linda mentioned, I believe, that this came from Weight Watchers, and sure enough, I looked it up and did find the recipe online at WW’s website. It’s super-easy to make – a bowl, eggs, milk, spices, canned pumpkin, pour it into a 9-inch oil-sprayed pie plate and bake for 45-50 minutes. Done. Cool, slice and serve.

What’s GOOD: how unbelievably easy this is to make. I hardly missed the crust. Loved the spices in it. If you’re on WW, it counts as 1 point, apparently.

What’s NOT: nada, nothing!

printer-friendly PDF and MasterCook file (click link to open recipe)

Crustless Pumpkin Pie with Whipped Cream

Recipe: From my friend Linda T, think it came from Weight Watchers
Servings: 8

2 eggs
1 cup milk — or unsweetened vanilla almond milk
1/2 cup monkfruit sweetener
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
3/4 teaspoon ground ginger
1/4 teaspoon salt
15 ounces pumpkin puree — Libby’s preferred
Whipped cream for garnish

1. Preheat oven to 375°F. Coat a 9-inch pie plate with cooking spray.
2. In a large bowl whisk the eggs until well blended. Add in almond milk (or regular milk), monk fruit sweetener, pumpkin pie spice, vanilla, ginger, salt and pumpkin. Pour mixture into the prepared pie plate. Bake until a thin knife inserted in the center comes out clean, about 45-50 minutes. Let cool to room temperature. Cut into 8 wedges and serve each with whipped cream.
Per Serving: 58 Calories; 2g Fat (36.2% calories from fat); 3g Protein; 6g Carbohydrate; 2g Dietary Fiber; 50mg Cholesterol; 106mg Sodium; 3g Total Sugars; trace Vitamin D; 58mg Calcium; 1mg Iron; 173mg Potassium; 70mg Phosphorus.

Posted in Cookies, Desserts, on January 18th, 2025.

Who knew that starting with a cake mix you could make bars?

Certainly I didn’t. Recently I read one of Paula Deen’s cookbooks (from the library, an e-book) and this recipe sounded so interesting. It calls for an orange cake mix. Hmmm. None of my local stores had it, so I found it on amazon. I was having a bunch of my PEO friends over for a book review (we read Mrs. Van Gogh, a novel about Johanna Van Gogh, Vincent’s brother’s wife, who really is credited with bringing Vincent’s art to the world – she devoted her life to it. If you’re interested, I highly recommend another novel – maybe even better than the one above – about the same person, Secret Life of Sunflowers).

Anyway, our group meets in the mornings, once a month, so I needed to make a couple of things to serve. I also made a coffee cake, recipe up shortly. But, these bars – First you make the base layer – that’s the cake mix, mixed with an egg and a cube of melted butter. That’s pressed into a 9×13 pan. I used an offset spatula to make it easier.

Then you make the cream cheese layer – cream cheese, 2 eggs and another cube of butter, melted. Also juice and zest of an orange and 16 ounces of powdered sugar. I didn’t have orange extract and don’t know that I’ll ever use it even if I bought it, so I merely omitted it. Once mixed  – I added the zest in by hand since the mixer blades always seem to pick up lots of zest and I didn’t want to waste any of it. That’s poured over the base layer and then the cake/bars are baked for 40-45 minutes. I set Alexa for 42 minutes, and it was perfectly cooked. Paula said not to overbake it.

After cooling completely, I chilled it overnight, took it out an hour or so before my guests arrived, cut it into squares and served it. Since I’m not eating refined carbs these days, I took just one very tiny bite.

What’s GOOD: Ooooh. So good. Yes, ooey, gooey. The orange flavor predominates (a good thing). My guests LOVED these. I gave away about a third of the pan and the remaining I froze. I’d definitely make this again. It probably could be made with a lemon cake mix, with lemon juice and zest also. The layers are very visible – and the base is very flaky – like a pastry. Not like a cake. And the top is not like cheesecake – I thought it might be, but not really. It is soft and cream cheesy, but not quite the texture of cheesecake.

What’s NOT: not a thing. Very rich, I will say that! But it makes a bunch – probably 20-24 squares. I doubt anybody would eat more than one.

printer friendly PDF and MasterCook file (click link to open recipe)

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Orange Ooey Gooey Butter Cake Bars

Recipe: Paula Deen
Servings: 18-24

BASE LAYER:
10 1/2 ounces orange cake mix
1 large egg
8 tablespoons butter — melted
CREAM CHEESE LAYER:
8 ounces cream cheese — softened
2 teaspoons orange extract — if you don’t have it, omit
2 large eggs
8 ounces butter — melted
zest and juice of 1 small orange
16 ounces powdered sugar

1. Preheat oven to 350°F.
2. Combine the cake mix, one egg, and 8 tablespoons of the melted butter and mix well with an electric mixer.
3. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Use an offset spatula to help if it makes the spreading a bit easier. Push the mixture all the way to the edges, but not up the sides.
4. Using the same mixing bowl, beat the cream cheese until smooth, using an electric mixer. Add 2 eggs, orange extract, orange juice, and the additional 8 tablespoons of melted butter, and beat together until smooth.
5. Add the powdered sugar and mix well. Fold in the orange zest by hand as you don’t want to lose any of it to the mixer blades.
6. Spread over cake batter and bake for 40 to 45 minutes. Make sure not to over bake as the center should be a little gooey. The top will have a lovely golden color. Cool completely then cut into small bars, about 2×3 or 2×2. These are very rich. Once cooled completely they are a little bit hard to cut – use a sharp knife or stainless steel spatula to cut into bars, then (carefully) use a spatula to remove each square from the pan. Can be made a day ahead. Refrigerate after they’re cooled, but bring to room temp before serving.
Per Serving (based on 18 servings): 291 Calories; 20g Fat (62.2% calories from fat); 2g Protein; 26g Carbohydrate; 0g Dietary Fiber; 84mg Cholesterol; 173mg Sodium; 25g Total Sugars; trace Vitamin D; 22mg Calcium; trace Iron; 34mg Potassium; 35mg Phosphorus.

Posted in Desserts, Miscellaneous, on April 5th, 2024.

Oh, I’m in love. Never again will I make it on the stovetop!

You’ve read it here before – I have a lovely Meyer lemon tree. It’s probably 30 or more years old, and it just keeps on producing the most wonderful lemons. The first crop each year, the biggest crop, is always the one that is in full fruit in about February each year. I get 3-4 crops/year on this tree. Just amazing. But none is as big as this one. I’ve probably got 60 lemons on it right now, and I’ve already used 15-20 already.

My friend Dianne, who is a home economist, happened to mention to me recently about making lemon curd in the Vitamix. I’m sure I looked askance at her. She said, yup, look it up. Sure enough. I read comments – there were a number. Knowing that Meyer lemons are sweeter than regular ones, I knew I’d need to reduce the sugar. Several people had commented they thought the recipe had too much sugar in it. Fine with me . . . and I needed to adjust the recipe to make a smaller amount. Their recipe makes something like 4 cups. This one makes 2 cups. With 4 cups,  I’d never use it up in time before it would spoil.

I have a second, smaller (Vitamix) container (than the standard that comes with the Vitamix) and so I adjusted the recipe some. So my recipe not only includes a bit more egg, but also reduces the amount of sugar by a lot. If you use a non-Meyer, you will need more sugar.

Into the blender container you place the zest, juice, eggs and sugar. Oh, and a bit of salt. What makes this unique is that the Vitamix blender heats when you blend on high speed. So after increasing the speed, you blend for 5 full minutes at high speed. That mixes the lemon curd completely AND heats it. Then you remove the plug in the lid and add butter – slowly, piece by piece while it’s running – and because the curd is hot, it melts instantly. You continue to blend for another 30 seconds, and the lemon curd is done. Hooray. Yippee! No standing over the stove stirring for awhile.

What’s GOOD: this lemon curd is every bit as good as any I’ve ever made. My previous favorite lemon curd was from America’s Test Kitchen. I’ve been making it that way since 2012. But now I have this one. New favorite. So easy to make.

What’s NOT: well, if you don’t have a Vitamix blender you can’t make it. Sorry about that.

printer-friendly PDF and MasterCook file (click link to open recipe)

* Exported from MasterCook *

Lemon Curd in the Vitamix

Recipe: Adapted some from Vitamix website
Servings: 28

Zest of 3 Meyer lemons
1/4 cup fresh lemon juice — from Meyer lemons
3 large eggs
1/2 cup granulated sugar — heaping
1/2 teaspoon salt — optional
1/4 cup unsalted butter — cut into pieces

NOTE: This recipe varies slightly from the original on the Vitamix website. This one makes a smaller quantity, uses slightly more egg, and a lot less sugar because I used Meyer lemons.
1. Place lemon juice, eggs, sugar, salt and zest into the Vitamix container in the order listed and secure lid. Turn machine on and slowly increase speed to Variable 10, then to High.
2. Blend for 5 minutes.
3. Reduce speed to Variable 5 and remove the lid plug. Add butter, 1 piece at a time, through the lid plug opening incorporating butter completely between additions.
4. Replace the lid plug and increase speed to Variable 10. Blend for 30 seconds. Mixture may seem too thin, but it thickens as it chills.
5. Chill before serving or allow to cool slightly and serve at room temperature.
Per Serving: 50 Calories; 2g Fat (37.6% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 24mg Cholesterol; 49mg Sodium; 7g Total Sugars; trace Vitamin D; 4mg Calcium; trace Iron; 10mg Potassium; 11mg Phosphorus.

Posted in Desserts, on February 25th, 2024.

That looks kinda odd, doesn’t it? That’s a bit of whipped cream (not quite whipped enough, actually) on top of tapioca pudding that has some flecks of vanilla bean in it.

Since we went through Covid, every once in awhile I crave some dessert comfort food. Seems like more than I used to. And rice pudding is one I turn to, also my mother’s apple crisp, and occasionally tapioca pudding. So I reviewed my options and tapioca pudding was the choice. Made with more half and half than milk, using a Cook’s Country recipe to start from. I improvised a bit with it, but it’s pretty darned good. Worth making.

The dairy (half and half and milk) is poured into a saucepan, then you add the tapioca, sugar, an egg and an egg yolk (mixed up before adding), a tad of light brown sugar and salt. Then you add the innards of the vanilla bean (cut with a knife lengthwise, carefully, then use the side of the knife to scrape out all that good paste). The bean pod is added while it’s cooking and removed afterwards. The mixture is left to sit a few minutes before you bring it to a boil and simmer, carefully stirring constantly at that point, for two minutes. The tapioca does its thing (thickening) as it cools – it’s still pretty thin when you pour it into a bowl, then it gels up later. Add a piece of plastic wrap (after 15 minutes or so) to the top of the pudding, so it doesn’t develop a crust. Allow it to cool, then refrigerate for two hours. I had a hard time waiting two hours . . . then an extra step is added that I’d not done before. You whip up 1/2 cup of heavy cream – I whisked it by hand rather than get out my hand mixer – with a tablespoon of sugar added. HALF of that whipped cream is added to the pudding and stirred in. The other half is garnished on the pudding.

For me, the pudding was very thick – too thick to my liking when I took it out of the refrigerator – even with the small amount of whipped cream added, so I added some extra milk to it and stirred it in until it was smooth, without clumps. Scoop out servings into small bowls and dollop the whipped cream on top. Serve. Divine.

What’s GOOD: well, rich and creamy. That’s the ticket. Absolutely delicious. A keeper of a recipe. The half and half (obviously) gives it a nice richness, and the whipped cream gently added in at the end gives it a nice texture. Really liked that part. After the first serving, I ate it without the whipped cream. It was plenty-rich, so if you don’t want to do that whipped cream topping, just add it all in when you stir it in at the end.

What’s NOT: nothing at all, unless you don’t have vanilla bean on hand. Or half and half!

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Creamy Rich Tapioca Pudding

Recipe: Adapted from Cook’s Country
Servings: 8

3/4 cup whole milk
1 3/4 cups half and half
1 large egg
1 egg yolk — lightly beaten
1/4 cup granulated sugar — plus 1 tablespoon
1 tablespoon light brown sugar
1/4 teaspoon salt
1/4 cup tapioca — Minute type
1 whole vanilla bean
More milk to thin the pudding, if needed
1/2 cup heavy cream

1. Combine half and half, milk, egg and yolk, 1/4 cup granulated sugar, brown sugar, salt and tapioca in a medium saucepan.
2. Cut the vanilla bean in half lengthwise, and use a sharp knife to scrape the seeds into the mixture. Drop the scraped bean pod into the pan (it will be removed later), and allow the mixture to sit for 5 minutes.
3. Bring to a boil over medium heat, then reduce heat and simmer for 2 minutes, stirring constantly to prevent sticking. Remove the bean pod, and then pour the pudding mixture into a bowl. Allow to cool for 15 minutes, then place a piece of plastic wrap directly onto the top of the pudding and allow to cool completely. Remove plastic wrap. Cover bowl tightly and chill for at least two hours. When ready to serve, stir the pudding – if it seems to be extra-thick, add some milk to it and stir well, to combine without big lumps.
4. Beat the heavy cream and remaining granulated sugar with an electric mixer until stiff peaks form. Gently fold half of the whipped cream into the chilled pudding. Serve the remaining whipped cream dolloped on top of the pudding, along with fresh summer berries.
Per Serving: 195 Calories; 13g Fat (60.7% calories from fat); 4g Protein; 15g Carbohydrate; trace Dietary Fiber; 84mg Cholesterol; 129mg Sodium; 11g Total Sugars; 1mcg Vitamin D; 100mg Calcium; trace Iron; 127mg Potassium; 99mg Phosphorus.

Posted in Desserts, GF or Gluten Free, on February 23rd, 2024.

A really tasty GF Bundt cake. Every bit as good as one made with flour.

So I have to confess, the Bundt cake had a few problems coming out of the pan. Although I sprayed it with nonstick spray AND it’s a nonstick pan, still several chunks didn’t want to release. Therefore the underside that’s supposed to be the top side wasn’t at all pretty. Oh well, I just left it this way, topside up, and no one seemed to mind. I thought I had a photo or two of the sliced cake, but after a recent purge of food photos on my phone, I guess I must have deleted it.

I made this over Christmas, for my cousin Gary, who can’t eat wheat. Most holidays when he comes to visit, I make at least one or two GF desserts for him for our family gatherings, so he isn’t left out of the celebration.

Nielsen-Massey - Pure Lemon PasteThe recipe came from the ‘net, All Day I Dream About Food (a blog). I made a couple of changes – I used lemon paste (I bought it from King Arthur) in addition to lemon zest, and I didn’t make the glaze because I was lazy. And what was left of the cake went home with Gary in his backpack, on the plane. I hope it didn’t get squished beyond recognition. What the lemon paste does is give a more intense lemon flavor. What’s there not to like about that option?

The only really unusual ingredient here is whey protein powder, unflavored. I have some that I keep on hand as it’s a common item in keto baking. I’m not eating keto anymore, but I still use keto recipes frequently. Whey proteins have excellent water-binding properties, which can help to increase the moisture content and softness of baked goods. Hence, this cake was VERY tender and moist.

The making of it was quite standard, and it was baked at a little lower temperature. When using whey protein it’s better to either bake a cake for fewer minutes and/or lower the temp so it doesn’t dry out.

What’s GOOD: this makes a really tasty, lemony, tender Bundt cake. The recipe is a keeper.

What’s NOT: nothing, really. If you have concerns about your Bundt pan sticking, bake this in a loaf cake instead. And use parchment paper.

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Poppyseed Lemon Bundt Cake GF

Recipe: Adapted from: all day I dream about food blog, 2019
Servings: 12

3 cups almond flour
1/3 cup whey protein powder — unflavored
3 tbsp poppy seeds
2 tsp baking powder
1/2 tsp salt
1/2 cup butter — softened
2/3 cup sugar
3 large eggs — at room temperature
Zest of 1 lemon
1 tablespoon lemon paste
1/2 teaspoon vanilla extract
2/3 cup water
Glaze: (optional)
1/3 cup powdered sugar
a little bit of fresh lemon juice

NOTES: Do grease the Bundt pan, even if you’re using a nonstick one. Be generous with the coating.
1. Preheat oven to 325°F. Liberally grease a bundt pan. Make sure you get into all the nook and crannies. Otherwise, bake in a loaf pan and line with parchment paper.
2. In a medium bowl, whisk dry ingredients together: the almond flour, protein powder, poppy seeds, baking powder, and salt. Set aside.
3. In a large bowl, beat the butter with sugar until well combined. Add eggs, scraping down the beaters and the sides of the bowl as needed. Add lemon zest, lemon paste, and vanilla extract.
4. Add half of the almond mixture in until there are no more dry patches, then mix in the water. Add the remaining flour mixture and beat until just combined. Spread the batter into the prepared pan and smooth the top with an offset spatula.
5. Bake 45 to 50 minutes, or until top is deep golden brown and a tester inserted in the center comes out clean. Let cool in pan for 30 minutes, then flip out onto a wire rack to cool completely.
6. GLAZE: whisk together the powdered sugar and lemon juice until smooth. If too thin, add a bit more powdered sugar until it’s the right pouring consistency. Drizzle glaze over the cooled cake.
Per Serving: 163 Calories; 10g Fat (52.8% calories from fat); 4g Protein; 16g Carbohydrate; trace Dietary Fiber; 67mg Cholesterol; 241mg Sodium; 14g Total Sugars; trace Vitamin D; 109mg Calcium; 1mg Iron; 49mg Potassium; 157mg Phosphorus.

Posted in Desserts, on December 22nd, 2023.

If you’re a fan of chocolate . . . cherries . . . mascarpone cheese . . .whipped cream and cake, you’ll want to make this.

Another recipe from the double cooking class a few weeks ago. Sorry I don’t have a better photo of it. Daughter Sara and I both swooned over this cake, and have decided we need to make it some time over the holidays. Decadent? Oh yes. Chocolatey? Absolutely. Smooth and tender? Yes, indeed. If you’re a fan of chocolate, cherry and a tender cake, this will float your boat.

There are three different steps to making this: (1) marinating the cherries; (2) baking the cake; and (3) making the frosting and obviously then frosting the cake. First you need to do the cherries – you can use frozen cherries, no problem. Defrost first, then heat with cherry brandy or kirsch and some sugar and let it simmer for 10 minutes or so. Cool and chill. That part can be made up to five days ahead of time.

Next, the cake. You need two 9-inch cake pans here with nonstick cooking spray all over the inside. Making the cake batter isn’t difficult – it’s one of those hot water cakes (makes for a very tender cake). The only chocolate is unsweetened cocoa powder. Everything else is the normal stuff for making a cake. The batter, however, is quite thin. Don’t be concerned. Pour into the two pans, bake for 30-35 minutes, let the cakes cool in the pans for 10 minutes then gently remove them and cool completely on racks. You can make the cake layers 2 days ahead or if you want to, freeze them, several weeks ahead is fine.

The frosting is a combo of heavy cream and mascarpone cheese. So good. Sturdy with the mascarpone in it. The cakes need to be sliced in half to make four layers. Diane had a great idea – if you cut a tiny little V in the side of each cake, you can be certain you’ll put those two thinner slices back together so they lay flat if you line up the V. The cherries are halved and you use about 1/2 cup on each layer. The cake needs chilling time, at least 4 hours or up to 24. Makes it even easier – make it the day ahead (and refrigerate it, of course).

What’s GOOD: the cake is so chocolatey and tender. The frosting is not ordinary – loved the combo of whipped cream and mascarpone. The cherry element is unexpected and a nice complement to the chocolate. Hence the name, black forest! Altogether fabulous.

What’s NOT: only that there are three steps. A bit time consuming. But worth it. Do a lot of it ahead – easier for the hostess. The finished cake wants to be refrigerated at least 4 hours or  overnight.

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Black Forest Cherry Cake

Recipe By: Diane Phillips, cooking class 12/2023
Servings: 12 (or up to 16)

CAKE:
2 cups sugar
1 3/4 cups unbleached flour
3/4 cup cocoa powder — unsweetened
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
CHERRIES:
3 cups sweet cherries — pitted, either frozen and defrosted, or fresh
1/4 cup cherry brandy — or kirsch
1/4 cup sugar
FROSTING:
2 cups heavy cream
1 1/2 cups mascarpone cheese
1/2 cup sugar
1 cup dark chocolate shavings — for garnish
10 maraschino cherries — pitted, for garnish

NOTE1: The juice (vodka) used to soak the cherries is used to brush on each layer of the cake. Don’t discard it.
NOTE2: For the class, Diane cut about a 4″ circle in the center of the cake. She cut small wedges from the side of the cake and once those were plated, the center provided another 3-4 servings, so the cake would feed about 16 people.
1. CAKE: Preheat oven to 350°F. Coat two 9″ baking pans with nonstick cooking spray.
2. In a large bowl whisk together sugar, flour, cocoa, baking powder and soda, and salt. Stir in eggs, milk, oil and vanilla. With an electric mixer beat on medium speed for 2 minutes. Stir in boiling water and mix until blended, about 2 more minutes. Batter is very thin. Divide batter equally between the two pans and bake until a skewer inserted in the center comes out clean, 30-35 minutes.
3. Remove pans and cool on a wire rack for 10 minutes. Remove the cakes from the pans and let cool completely on wire racks. You can make these ahead to this point and refrigerate for up to 2 days, or freeze for up to 6 weeks. Defrost before proceeding.
4. CHERRIES: In a saucepan combine the ingredients, bring to a simmer and cook for 10 minutes.
5. Drain the cherries, saving the juices and allow to cool before assembling the cake. Cut the cherries in half if you have time.
6. The cherries and juice can be cooled, covered and refrigerated (separately) for up to 5 days.
7. FROSTING: In a large bowl beat the cream until stiff peaks form. Add the mascarpone cheese and beat until smooth.
8. Cut each cake layer in half horizontally. TIP: cut a tiny notch on the side of each cake so when you re-assemble the cake with the frosting you can line up the cake the way it should be (and hopefully level).
9. Lay strips of waxed paper or paper towels on the outside of the cake plate (to catch crumbs and drips). Set a cake half on serving plate. Brush cake with some of the cherry/cherry brandy juice. Spread with some of the cream mixture and top with some of the cherries.
10. Continue to layer with cake, juice, cream frosting, cherries and repeat. If there is enough frosting leftover, spread on the top and sides of the cake.
11. Decorate the top and sides of the cake with chocolate shavings and arrange maraschino cherries around the top of the cake. Refrigerate cake for at least 4 hours, or up to 24 hours ahead.
Per Serving: 668 Calories; 40g Fat (52.1% calories from fat); 8g Protein; 74g Carbohydrate; 3g Dietary Fiber; 118mg Cholesterol; 559mg Sodium; 55g Total Sugars; 1mcg Vitamin D; 114mg Calcium; 2mg Iron; 266mg Potassium; 181mg Phosphorus.

Posted in Cookies, Desserts, on August 18th, 2023.

Brownies – oh my – so rich and decadent. A different technique.

Today, I’m also philosophizing a bit about cookbooks. If you want to jump to the recipe write-up, scroll down further.

Lately, I’ve been having a talk with myself. About my cookbooks. My couple-hundred or three-hundred cookbooks. And don’t get me wrong, I love my cookbooks. But how often do I really go to those shelves to look or hunt for recipes? Truthfully, not all that often. Case in point . . . this recipe. I had decided to make some brownies. But as I looked through my MasterCook recipes on my computer, not a one jumped out at me. I wanted to try something new, and there were only about 5 or 6 brownie recipes that I hadn’t made before, and none suited me. So I went to my more recent cookbook purchases . . . so maybe I should say here . . . I still buy cookbooks, even though I tell myself not to. Sometimes I give in and buy one anyway. I’ve had to resort to storing my cookbooks in various other places in my house. Some are upstairs in my study (mostly cookbooks I can’t give up but rarely view), others are on various shelves and cupboards in my kitchen and family room. I’ve begun having to stack a cookbook or two sideways on top of a shelf full of cookbooks. I’m running out of room. And you may recall, about 3-4 years ago I donated at least 100 cookbooks, ones I almost never referred to. It’s an addiction. What can I tell you?

So, let’s talk for a minute about cookbook writing . . . in many of my older cookbooks there are very few author notes. In the cookbook world those are called “headnotes.” That little paragraph – tucked in between the title and the list of ingredients. In most of the recipes from the Joy of Cooking, there are NO headnotes. Even some of the old tomes from Betty Crocker and such, there are no notes to give you an idea about the recipe – you know, the things like “the reduced balsamic glaze is what makes this dish special.” Or, “don’t eliminate the almond extract even though there’s only 1/4 teaspoon in it.” I do love those headnotes, so going to my more recent cookbooks there were lots of headnotes. I grabbed one book after another, still hunting for just the right brownie recipe to try, not finding anything that I fancied. I have several books that are just about baking. Nothing there, either.

I’ve been thinking, that in my spare time (oh dear, do I really have any?) I should go through all of my cookbooks and mark them with sticky notes. Maybe I should add the actual recipes to my MasterCook online file. We’re talking thousands here! What a lot of work. I don’t know that I have it in me! Would you? But when I’m thinking about a recipe, what I don’t do, usually, is go hunt in my cookbooks. Part of that is the intervention of the internet. We need only go to a browser, put in a search term, “brownies” and the internet will provide hundreds. Likely thousands of recipes. Magazine recipes seem to come up first. Now that Bon Appetit and that group charge to access their recipe files, I’m no longer a fan. I subscribe to numerous food magazines so why wouldn’t I have access to the recipes online? When my subscriptions run out for a few of them I’m going to let them lapse. This practice annoys me. So far, Southern Living, Sunset, Food & Wine, and Garden & Gun are free for internet searching and browsing. If any of those begin charging a fee to access online I might just drop those subscriptions too.

I do have a subscription to EatYourBooks, a website that keeps track of all the cookbooks one owns (obviously you have to input the titles into your “library”), and as time has gone on, people have indexed all the recipes in most cookbooks out there. And so, let’s say I want to make lamb stew. I can go to my EatYourBooks website and hunt for “lamb stew,” and it will tell me what cookbooks I own contain a recipe for lamb stew. Then I have to go find the book and look it up. I was very enamored with the idea at first, and I used it quite often. But as time has gone on, I don’t research things there very much anymore. In this case, I could have gone there, input “brownies” and probably gotten a list a mile long for brownies. I just did a search and it provided me with 130 entries. Probably if I were to be searching for a recipe for brownies that contain sour cream, I could have done a more refined search and found fewer (a more manageable) number of recipes to locate. Some of the ingredients are listed along with the titles. In this case, I didn’t have a preconceived idea about ingredients in my brownies. So that website wouldn’t have helped me unless I were willing to devote a lot of time researching brownie recipes in my cookbook results. As it is, the cookbook I eventually used I don’t have listed in my “library.” Obviously I need to update the list!

So, I kept perusing my cookbook shelves and pulled out an old one. Actually I bought the book used, probably about 10 years ago, but it’s from 1987. The Nantucket Open-House Cookbook. Sarah Leah Chase is an accomplished chef and cookbook author. She likely has 8-10 cookbooks to her name, the most famous she co-authored with Sheila Lukins and Julee Rosso (the Silver Palate Good Times Cookbook and  Silver Palate Desserts). The work on those books put her on the map in the culinary world. She wrote two little cookbooks (on her own and all her other books are her own, not shared authoring) about bicycling, with food in mind, through France (in general) and the other one through Burgundy. I’ve made several recipes from those books over the years.

THE BROWNIES: There was one brownie recipe in this cookbook, and it was the headnotes that grabbed me front and center. Chase owns (or owned, I don’t know) a food shop/bakery on Nantucket, and these brownies were a regular on the menu. Everyone wanted the recipe – nobody could figure out what made them different. They were a bit crusty on the top but dense and almost wet inside. Finally, Chase decided to share the recipe in this cookbook. She explains that the recipe origin was Maida Heatter’s Palm Beach Brownies, but Chase made a few changes, mostly in the technique. When I went online, there is a bakery in Indiana with Chase’s original name from her Nantucket store, Que Sera Sarah. So maybe she’s now moved to the Midwest.

And, indeed, these brownies use three very unusual techniques. First, the 10-minute batter (sugar, eggs, extracts, espresso powder) is whipped up at high speed in a stand mixer for 10 minutes (yes, TEN minutes). Set the timer; don’t guess. Secondly, they are baked in pure convection. Apparently that’s what creates the top crust of the brownie – it hardens almost. And lastly, the brownies must be refrigerated a minimum of 6 hours before even removing from the baking pan or cutting.

The batter is easy enough to put together – but as I mentioned just above, the sugar and egg mixture has to be mixed at high speed for 10 minutes. Makes the batter very airy. It’s interesting that you do that because the finished brownies are very dense. Once poured into a foil-lined and butter-greased 11×9 pan, they bake with pure convection for 18-20 minutes at 350°F. And they’re to be removed from the oven immediately. No guesswork – she suggests you stick a toothpick in and there should be WET batter on the toothpick. I used a metal pick and there were some wet crumbs, so I hope I didn’t over bake them.

When they come out, I guess, they’re way too soft to manipulate. They cool in the pan (so that probably took about 2 hours), then need to be refrigerated for 6 hours or overnight. I lasted about 4 hours before I removed the foil sling from the 11×9 pan (and because they were cold, they came out of the pan easily in a nice big slab) and cut off one end and sliced it up for the photo at top. I have to confess – I forgot to add the walnuts. Crazy me! I’d taken the walnuts out of the freezer, put them in a bowl and into the microwave just to take the frozen chill off of them. Then promptly forgot to add them to the batter. Oh well. I’ll probably freeze most of these brownies – there’s no reason they wouldn’t freeze well enough. I’m guessing you’re supposed to keep them in the refrigerator. Not sure, as the recipe doesn’t say. Just that the finished brownies must be refrigerated before removing from the foil sling and sliced up.

What’s GOOD: the brownies are really good. They’re very sweet – I might use a bit less sugar if I made them again. The chocolate flavor certainly comes through, and the texture is almost fudgy, but it’s not fudge by any means. Hard to describe. Definitely these are not light, cake-type brownies; far denser than that. And yes, there definitely is a little crust on the top too. It’s not thick enough to be visible except from a side view, but yes, it has a bit of a bite to it. Guess you’ll have to make them yourself and come up with a better description of the texture. Help me out here if you do.

What’s NOT: only that it has some unusual techniques – the 10 minutes of batter-mixing, and the 6+ hour of refrigeration before cutting and eating. And you need a convection oven to make these exactly as the author does.

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Brownies – Sarah Leah Chase

Recipe By: Sarah Leah Chase, Open-House Cookbook
Servings: 20-25 (or more if you cut them smaller)

8 ounces unsweetened chocolate
8 ounces unsalted butter
5 eggs
1 tablespoon vanilla extract
2 teaspoons almond extract
1/2 teaspoon salt
2 teaspoons espresso powder, or coffee powder
3 3/4 cups granulated sugar — [next time I would try less]
1 2/3 cups all-purpose flour — not sifted
8 ounces walnuts — chopped

1. Preheat convection oven to 350ºF.
2. Line a 11 x 9 pan with foil. Butter the foil.
3. Place the chocolate and butter in the top of a large double broiler over hot water on moderate heat, or in a medium-sized, but heavy saucepan over low heat. Stir occasionally until the chocolate and butter are melted and smooth. Do not let the chocolate burn on the bottom. Remove from the heat and set aside.
4. In the large bowl of an electric mixer, beat the eggs with the vanilla and almond extracts, salt, espresso powder, sugar and flour at high speed for 10 minutes. On low speed, add the chocolate mixture and beat only until mixed. Remove the bowl from the mixer.
5. Stir in the nuts and pour into the prepared pan. Smooth the top.
6. Bake for 18-20 minutes – the brownie will have a thick, crisp crust on top, but if you insert a toothpick into the middle, it will come out wet and covered with chocolate. Do not over bake.
7. Remove pan from the oven and let stand until cool. Refrigerate the brownies for at least 6 hours or overnight.
8. Remove brownies from the pan with the foil sling. Cut the brownies into 20-25 squares. Serve with a scoop of vanilla ice cream on top.
Per Serving: 345 Calories; 19g Fat (48.0% calories from fat); 5g Protein; 41g Carbohydrate; 2g Dietary Fiber; 57mg Cholesterol; 76mg Sodium; 31g Total Sugars; trace Vitamin D; 25mg Calcium; 2mg Iron; 144mg Potassium; 97mg Phosphorus.

Posted in Cookies, Desserts, on August 4th, 2023.

Cute little bites – shortbread layers and a luscious chocolate filling in between.

As it happened, I made these in a slightly smaller Pyrex baking dish than I should (like an 8×11?) . . . so these delicious bites were taller (thicker) than intended. If you make it in a 9×13 as you’re supposed to, they’d be a better proportion of shortbread cookie type layers and the delicious chocolate layer. These disappeared in a hurry. I gave some to a neighbor, a friend, another friend who just lost his wife, then the last few just kind of disappeared, period.

These are easy to make. First you melt the chocolate chips, cream cheese, and evaporated milk in a heavy-duty saucepan or a double boiler. If using a saucepan, watch carefully so the chocolate doesn’t burn on the bottom. Once everything is melted, remove from the heat, add walnuts and almond extract, and set aside to cool a bit. Then make the pastry layer (flour, sugar, butter, eggs, walnuts and almond extract – which I added because I like almond flavoring). Half of it is pressed into the bottom of a greased 9×13 pan. Then pour over the chocolate layer and spread it out to cover. Then the crumbs of the remaining pastry layer are sprinkled over the top. Then it’s baked for 35-40 minutes until the top is golden brown.

Easy. Let the bars cool until they’re cut-able, then store in the refrigerator. Warm to room temp before serving. They freeze well. This recipe came from a P.E.O. California cookbook my friend Cherrie gave me – it was submitted by Collette, from a P.E.O. chapter in Morgan Hill (that’s here in California).

What’s GOOD: everything about these were good. Loved the layers. Loved the chocolate. Easy to make. For me, this recipe is a keeper.

What’s NOT: nothing in particular; loved these.

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Chocolate Layer Bars

Recipe By: Collette R, Chapter WJ, Morgan Hill, CA, P.E.O.
Servings: 36

2 cups chocolate chips
8 ounces cream cheese
2/3 cup evaporated milk
3 cups unsifted flour
1 1/2 cups sugar
1 cup butter — softened
2 large eggs
1 cup walnuts — chopped
1/4 teaspoon almond extract — optional

1. Combine chips, cream cheese and evaporated milk in medium saucepan or double boiler. If using a saucepan, watch carefully so the chocolate doesn’t burn on the bottom. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat.
2. Stir in walnuts and almond extract and set aside.
3. Combine remaining ingredients in large mixing bowl; blend well with mixer until mixture resembles coarse crumbs.
4. Press half of mixture in greased 9×13 pan. Spread with chocolate mixture. Sprinkle remaining crumble on top. Bake at 375 for 35-40 minutes or until golden brown.
Per Serving: 239 Calories; 15g Fat (54.5% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 34mg Cholesterol; 118mg Sodium; 14g Total Sugars; trace Vitamin D; 44mg Calcium; 1mg Iron; 103mg Potassium; 75mg Phosphorus.

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