Wednesday, May 21, 2014 0 comments

Nonny's mashed potatoes

  • 5 lbs potatoes
  • 1 cup sour cream
  • 8 oz. cream cheese
  • 1/4 tsp salt and pepper
  • 1 clove garlic, mashed
  • 2 Tbsp butter
  1. Set oven to 350.
  2. Peel, chop and boil potatoes until tender.
  3. Soften cream cheese and butter.
  4. Drain potatoes when done and blend with remaining ingredients.
  5. Bake for 30 minutes.


Basalmic Vinigarette

  • 6 Tbls extra virgin olive oil
  • 4 Tbls basalmic vinigar
  • 2 Tbls fresh squeezed lemon juice
  • 1/2 tsp sea salt
  • 2 cloves chopped garlic

Put in a tupperware and shake to mix.
Serve with chopped walnuts and feta.

Anything upside down cake

pineapple and strawberry

For the topping:

3 tablespoons unsalted butter
1/4 cup brown sugar
2-3 cups fruit 

For the cake:
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
3/4 cup sugar
2 cups all-purpose flour
1 tsp baking powder
3/4 teaspoon salt
2 large eggs
2 teaspoon vanilla
  1. Prep the fruit and preheat oven.  Preheat your oven to 350°F. If you are using fresh fruit, be sure it is washed and dried.  Slice it into wedges or dice it into large 1" chunks.  Most berries can be left whole and smaller stone fruit such as cherries and apricots can be halved.  If using frozen fruit, do not defrost.
  2. Make the brown sugar glaze.
    Place your baking pan or skillet on a burner over low heat and add the butter.  Once the butter has melted, add the brown sugar and stir it gently.  When the brown sugar has melted, turn off the heat, but leave the pan on the stove.
  3. Make the cake batter.  
    In the stand mixer, cream the butter and sugar until fluffy.  Meanwhile, measure the flour, baking powder and salt in a bowl and whisk gently to combine.  Add the eggs one at a time, beating well in between, followed by the vanilla.  Add the flour mixture and beat on low speed until just combined, about one minute.
  4. Add the fruit to the pan.  Arrange the fruit in the baking pan, being sure to crowd the pan as much as possible.  The fruit will shrink a little when cooked.  If using herbs sprinkle them on top of the fruit.
  5. Top with the cake batter.  Dollop the fruit with the cake batter, being sure it is evenly distributed.  Smooth with a spatula.
  6. Bake.  Place the cake in the oven.  You might want to put it on a baking sheet to catch any overflow (sometimes the fruit bubbles up).  Bake for 30 to 40 minutes, or until the top of the cake is golden brown and a thin knife or toothpick inserted in the center comes out clean.  
  7. Transfer to a cake plate.  Remove the cake from the baking sheet and place it on a cooling rack.  Let the cake settle for a minute, until any fruit that has leaked up the sides has stopped bubbling.  Do not let the cake cool or you will not get it out of the pan!  Run a knife around the edges of the cake.  Place your cake plate over the cake and, using hot pads, carefully flip the cake over.  Gently remove the cake pan.  Be careful, as the fruit and glaze is still quite hot and will burn!
  8. Re-arrange the fruit and let the cake cool.  If any pieces of fruit are stuck to the cake pan, gently scrape them up with a knife and replace them on the cake.  Let the cake cool.  
  9. Serve.  Serve the cake at room temperature or sightly warm.  Optional:  top with barely sweetened whipped cream.  To store, wrap carefully in plastic wrap or store in an airtight container.  Will keep for several days.

Beef n' broccoli

  • 1 pound boneless beef chuck roast
  • 1 cup beef consumme
  • 1/2 cup soy sauce
  • 1/3 cup brown sugar
  • 1 tablespoon sesame oil
  • 3 garlic cloves, minced
  • 2 tablespoons cornstarch
  • 2 tablespoons cooled sauce from the crock pot after being cooked
  • Fresh broccoli florets (as many as desired)
  • Hot cooked brown rice

1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.

Whole Wheat sandwich bread

  • 1/3 cup unsalted butter
  • 2 1/2 cups warm water 

  • 7 cups whole wheat flour
  • 1/3 cup honey

  • 1 1/2 tablespoons active-dry yeast
  • 1 Tablespoon sea salt

1.  Melt the butter. In a large bowl stir melted butter, warm water, 3 cups flour, honey and yeast. 
2.  Cover the bowl with a clean towel and set in a warm, draft-free area for 30 minutes.
3.  Preheat the oven to 350°F and adjust rack to middle position. Uncover the bowl with the flour mixture in it and add remaining 4 cups flour and sea salt. Stir until just combined and then pour mixture on to a floured flat surface. Knead the dough for one minute (if the dough is a bit sticky, add a tablespoon or two of flour). 
4.  Cut the dough in half. Roll first half to a 12x9-inch (approximate) rectangle and then roll it up to form a loaf. Place the loaf seam side down on baking sheet lined with parchment paper. Repeat with second half of dough. After both pieces of loaves are formed, place a clean dish towel over the loaves and let them rise again in a warm, draft-free area for about 30 minutes or until they double in size. 5.  After dough has risen, remove towel, and bake in the oven for 20 minutes until golden brown. Another way to tell if the bread is ready is to thump the bread with your finger. If it makes a hollow sound, the dough is ready. Cool for 5 minutes before serving.