Great little Christmas Cookies - Pastel Creams

Here is the recipe for everyone's favorite Christmas Cookie.  This is a very labor intensive cookie. 

1 cup soft butter
1/3 cup whipping cream (not whipped)
2 cups flour

Mix the butter, cream and flour thoroughly.  Cover and chill. (I make the dough the night before, wrap it in suran wrap and referigerate)   Heat oven to 375 degrees.  Roll out dough 1/3 at a time to 1/8 inch thick on a lightly floured board.

Keep remaining dough refrigerated.  Cut into 1-1.5 inch circles.  Transfer the rounds with a spatula to a piece of waxed paper that is heavily covered with granulated sugar (I use a  large flat bottom bowl).  Turn each round over so both sides are coated with sugar.

Place on an ungreased baking sheet.   Prick the rounds with a fork about 3 times.

Bake 5-7 minutes or just until set but not browned.   cool.  Put cookies together in pairs making sandwiches with creamy filling.  Makes about 5 dozen cookies.

Find two halves that are similar shape as they sometimes loose their shape a little when you take them off the floured board, and while you are dredging them in the sugar. Put the icing in between and make a sandwich cookie.

Creamy filling-
Cream 1/4 cup soft butter, 3/4 cup confectioners sugar and 1 teaspoon vanilla until smooth and fluffy.  Tint with a few drop of food color.  (Add a few drops water if necessary for proper spreading consistency.)

Appetizer- blue cheese stuffed dates wrapped in bacon

Getting ready for holiday entertaining make blue cheese stuffed dates wrapped in bacon.
Buy soft Medula dates, and slice each one lengthwise.   Mix cream cheese with blue cheese about 1/3 blue cheese to 2/3 cream cheese.  Stuff the cream cheese mixture in the dates.  Cut uncooked bacon strips in half, wrap around each date and hold together with  tooth pick.  Then you can broil them, I use a broiling pan and watch them closely to cook the bacon, then pull them out and flip them over to broil the other side.  Or you can bake the at 400 degrees on a baking sheet or a broiling pan for 10-20 minutes, watching them to make sure not to burn the bacon.   I like to use the broiling pan to let the bacon fat run off.  Serve immediately.

Belgian Stew with Ale

With our frigid temperatures this week, it really felt like a good day for some hearty stew for dinner.  I have been making this same stew for many years. I originally got the recipe out of the newspaper most likely in the 1990's but have modified it over the years. It was originally called "Epicure's Belgian Beef Stew with Ale" adapted from Chef Bridget O'Connor, Epicure, but had leeks, and turnips in it which I don't keep on hand so have never have used either.  Luckily I usually have some dark beer on hand!  You can use any brand.  It can be made with venison or other game meat also.  Tonight I used some chuck steak I accidentally bought.

Here is my rendition of the original recipe:

4 T vegetable oil

2 medium onions thinly sliced

1 lb stew meat (beef or venison) cut into 1 inch cubes

½ t white pepper

½ t salt

1 T dried thyme

4 T flour

5 c beef stock, broth or bouillon

1  bottle of Samuel Adams dark ale

1 bay leaf

3 celery stalks sliced

5 potatoes- Yukon gold- scrubbed and cubed

5 carrots peeled and chunked

10 medium mushrooms sliced

In a large thick bottomed pot heat the oil over medium low heat, sauté the onions stirring occasionally until browned and caramelized, up to 45 minutes.  Add the meat, white pepper, salt and thyme, turn the heat up to medium  and continue to sauté until browned, 5-8 minutes.  Turn the heat down to low, sprinkle in the flour and cook stirring for 3 minutes.

Slowly stir in the stock followed by the ale and the bay leaf. Bring to a boil and simmer for 15 minutes.  Add the celery, carrots and mushrooms.  Simmer for 1 hour or until the meat is tender.  Add the potatoes and simmer until they are soft and the stew is thick.  Remove the bay leaf and discard.   I sometimes thicken the sauce by adding a mixture of 2 T corn starch in 3T cold water.  I add it to non boiling soup, stir constantly while adding and while bring it back up to a boil.   This recipe makes about 4 servings.

 The news paper clipping notes this recipe is recommended for the beginning cook.

Salmon Chowder

When we grill salmon we always make more than we need for dinner to have some left over.  Then we put dibs on the amount we want for then next days plans.  Chris wanted some for a salmon salad sandwich, I love to make salmon dip but tonight it was for Salmon Chowder.   So I sent Chris to the store with a shopping list to get a few things we needed to make the Chowder for dinner.  He did not get what "1 qt 1/2 and 1/2" meant so didn't get any.  Luckily we had some whole milk in the fridge so used that instead tonight, but half and half really is much better and whole cream makes it even thicker.  This is an original recipe I came up with
Salmon Chowder Recipe

2-3 T olive oil

2 cloves of garlic

1/3 of an onion

3 small carrots

3 ribs of celery

3 leaves of fresh basil

3 cups of water

3 large red potatoes

3 chicken bouillon cubes

1 t dill weed, I just sprinkled it so am not sure of the exact measurement.

2 cups flaked cooked salmon (best if using high quality salmon, like left over grilled fish)

1 qt half and half

Pour the olive oil in a stock pot and add chopped garlic, onion, carrot, celery and basil.  I use the pampered chef chopper to chop all of the above fairly fine.  Cook in the olive oil until the onion and carrot are cooked and soft.  Add 3 cups of water , the bouillon cubes and diced potatoes.  Cook until the potatoes are done.  Add dill weed, salmon (be sure and take all the bones out of the salmon) and half and half.  Heat until warm then enjoy!

I served it with Parmesan garlic toast.  Normally I would serve it with a french bread baguette, but Chris had trouble finding that at the store also and came home with a loaf of sour dough bread which worked just fine also.

Great Chocolate Chip Cookies

I like to make cookies to give to my clients for different holidays.  I get cute cellophane bags and put a couple of cookies in each and staple them closed with my business card attached.   So with Halloween on Monday I had to get going today making cookies.   My favorite chocolate chip cookies that everyone loves is a recipe I obtained in the 8th grade.  My friend's sister made theses and sent them to some function.  I recognized right away that these were wonderful cookies and asked for the recipe.  I have been making them ever since even though I have lost touch with my friend, Marcy Kaufman.

Oatmeal, Sugar, Chocolate Chip Cookies

1 c brown sugar

1 c white sugar

1 c shortening

2 eggs

2 c flour

2 c oatmeal

1 t baking powder

1 t baking soda

1 T vanilla

1 t salt

1 lg pkg chocolate chips

Mix first 4 ingredients.  Blend dry ingredients and add to the sugar/shortening mixture. Add the chocolate chips.  Roll into balls, then roll in granulated sugar.  Bake at 350 for 9-10 minutes. 

My Modifications to the recipe--- I use half shortening and half butter and I use half milk chocolate chips and half semi sweet chocolate chip    I use a cookie scoop to put them on the cookie sheets which makes it go pretty fast then I sprinkled them with course sugar, rather than rolling them in sugar as  the directions say.  It works fine either way. 

Also these freeze well after they are baked.
I forgot to add, that when we were in Tenakee someone had eaten all the chocolate chips, so we substituted in trail mix with M&M's, raisins, and nuts.   We did pick through to get more M&M's but the cookies turned out great then also. 

Turkey Carving Demo [video]

Last Thanksgiving I had Chris video the turkey carving so he would have it one day when he needed to carve a turkey.  I learned this technique from my Late Great Uncle Jack.   Every Thanksgiving he carved the turkey and I helped from the time I was old enough to hold a plate.   I thought is was a perfect time to post it with Thanksgiving coming up. In the future I will be posting how to cook a turkey as I have friends who have never cooked a turkey.  It really is a simple process, much easier than carving it.  Now if this does not make you hungry for turkey, I do not know what will!  This turkey was cooked to 165 degrees  and then I let it set for a few minutes while the gravy is being made.  I always stuff our Thanksgiving turkey so the stuffing in the main is removed before carving  and can be removed from the chest cavity as well.  In this video I only removed the dressing from the main cavity but had not gotten it out of the chest cavity which is shown at the end of the video. Also Hunter was right there learning the process as well and willing to help out if there was any type of turkey mishap.

Star shaped bread

I was very excited that my star shaped bread tube came in the mail today and I had to try it out.  I used a recipe off the King Arthur Flour web site:Sandwich Bread Canapes Recipe

You Bake it upright in the oven.  Gosh I did not realize my baking stone was so stained!

The internal temperature needs to get to 190 degree.   I used the temperature probe, since you can't see how it is browning it is really necessary.

 

 It made 3 loaves and I think they turned out really cute!  They will be great for serving appetizers on or for special occasions!

 

Jam-Filled Sour Cream Coffee Bread

This is what I made yesterday.  I got the recipe off the King Arthur Flour web site. Jam filled Sour Cream Coffee Bread
It made two loaves and this is all that is left in not even 24 hours. Mine did not turn out as nice looking as it looks on the King Arthur web site.  Chris loved it.

Problems I had:  I did not have all the King Arthur stuff so used the alternatives they listed.  I put Almond extract in dough.   I also have not had good luck with instant yeast so used twice the amount listed of fast rise yeast.  I used thickened raspberries as the filling not jam.   The first problem I had was making the cream cheese filling. The filling directions and ingredients are written to add the filling ingredients, but it listed the egg white with a little water which is actually used to paint on the top before adding the sugar.  I initally added it to my cream cheese filling and it was runny and gross so ended up throwing it out and starting over.  Then when,  I rolled it out put the fillings in then had a really tough time getting it off the counter onto the cookie sheet. Not because it stuck but because it was heavy with the filling and I was afraid the dough would break.  The filling was a little oozy.  The second one I rolled out right on the Silpat and that worked much better to be able to move it to the cookie sheet.  The second rise went to long, I think it was related to the yeast but one of the loaves expanded so much it had air bubbles in the dough and you could not see the weave at all.   It tasted great.  I will probably make it again just to see if I can get it to turn out better.  Also I think it would be better with a little icing drizzled over the top. 

Hazel Nut Crusted Crab Stuffed Halibut

I made recipe up tonight and it is what we had for dinner.  I served it with some braised red cabbage Chris made, and some spinach salad.  Also when roasting the hazel nuts, be sure and roast a few extra as they are difficult to avoid eating after they are roasted in butter and salted. 

¾ cup toasted Hazelnuts

1/8 t ground red pepper

1T Lemon zest

1t thyme

3-4 halibut Filets

2 oz light cream cheese

2T finely chopped white onion

2T chopped cilantro

1 cup crab meat

Start with the halibut filets, if they are thicker than ½ inch then cut them so they are about ½ inch thick.  Salt and Pepper the filets.  

To toast the hazel nuts: put some butter in a pan and place the nuts in it then roll the nuts around. Put them in the oven at 425 for 10-15 minutes.  Salt them lightly and rub off the dark skins that come off.  

To make the hazel nut crust: Put the hazel nuts, red pepper, lemon zest and thyme in a food processor and chop up the nuts.

Make the cream cheese filling: mix the cream cheese, cilantro and white onion in a glass bowl, microwave for about 20 seconds to soften the cream cheese mixture so it will be easier to spread.  If you are using crab meat you can mix it all together, but if using crab legs, do not mix so you don’t break up the leg pieces. 

To Assemble: Spread the cream cheese mixture on the halibut filets.

   Arrange the crab legs on the cream cheese mixture.

 Roll the filets to make them into logs.   

  Roll the filets in some melted butter and pat on the hazel nut crust to coat them.  

 Place them on an olive oiled baking pan.   Bake at 425 for 10-15 minutes, 

and it is dinner time!

Oregano Lime Chicken Marinade

This is so good.  I got it out of a magazine (Lady's Home Journal I think).  Tonight I am going to try marinating a whole chicken with it.  I did not have coriander so substituted cumin and also added a wad of fresh cilantro chopped.  UPDATE 10/21/2011 It worked for the whole chicken but the marinade burned in the pan a little while it was baking.  I cooked the chicken breast side down which made the breast meat very tender and juicy.  It is definitely better on skinless chicken breasts on the BBQ because you get more of the marinade flavor. 

Oregano Lime Chicken Marinade -(the way it was written in the magazine)

In a ziplock bag combine

1/3 cup Olive Oil

Zest from 1 lime

1/4c lime juice (I use whatever amount I get out of the lime from squeezing it after I zest the peel)

1tsp dried oregano

1tsp ground coriander

1/4tsp red pepper flakes

½ tsp salt

Add 4 boneless skinless chicken breasts, seal the ziplock  and chill 1-4 hours

Also good on steak and I will be trying it soon on salmon. 

Great Harvest Dakota Bread -copycat recipe

I made this last weekend, (10/16/11), and it turned out very good.  I don't think it is the actual Great Harvest bread as there are no nuts or seeds in this recipe but very good.  Next time I make it I will add some sunflower seeds and maybe some pumpkin seeds (just the insides) to the batter and then sprinkle them over the tops also.  Chris did not like the oatmeal on top as he complained it was to hard and crunchy. Update- 10/30/11 I remade this bread adding sunflower seeds and pumpkin seeds.  This is very good bread. 

Great Harvest DAKOTA BREAD

1 pkg yeast (I just use 2 1/2 tsp)
1/4 cup honey
1/2 cup warm water
2 1/2 cups bread flour
1/2 cup whole wheat flour
1/4 cup wheat germ
1/4 cup rye flour
1/4 cup rolled oats
1 tsp. salt
1/2 cup cottage cheese
1 large egg
2 Tbsp. Vegetable Oil
Oil & Cornmeal for pan
1 egg white/frothed w/fork
additional wheat germ/oats/sunflower nuts/assorted seeds for top.

STIR YEAST AND HONEY into water; let stand until foamy, about 5 minutes. For food processor fitted with metal blade or mixer with dough hook, put remaining bread ingredients into bowl. Turn machine on and combine mixture. With machine running, slowly add yeast mixture. Mix until dough cleans sides of bowl.
If dough is too sticky, add more flour by the tablespoon, working it in before adding more. If dough is crumbly and dry, add more water by the teaspoon, working it in before adding more. Once desired consistency is reached, (moist but not sticky), mix dough until well kneaded, uniformly supple and elastic, about 40 seconds in food processor, about 6 minutes
in mixer. Or by hand, put ingredients in large bowl. Mix well. Make well
in center. Pour yeast mixture into well. Work yeast mixture into
ingredients, then knead on floured board until smooth and elastic, about 10 minutes. Transfer dough to large plastic bag, squeeze out air and seal at top. Place dough in bowl. Let rise in warm spot until doubled, about 1 1/2 hours. Oil a heat-proof glass pie plate.
Sprinkle lightly with cornmeal. Punch dough down and shape into smooth ball. Place smooth side up in prepared plate. Cover loosely with oiled plastic. Let rise in warm spot until doubled, about 1 hour. Fifteen minutes before baking, put rack in center of oven; set oven at 375F.
When loaf has doubled, brush top with egg white. Sprinkle with wheat
germ and(or) rolled oats. Bake until loaf is deep brown (cover with foil
last 5 minutes if too dark) and sounds hollow when rapped on bottom,
about 35 minutes. Place loaf on rack to cool. Yield: 1 round loaf.