Hoooooo boy - (Editor's note - plan ahead for this one - requires overnight refrigeration):
(yields 12 servings)
1 pkg. fudge brownin mix (8" square pan size)
1 pkg. (14 oz.) sea salted* caramels
1/4 cup evaporated milk
1&1/4 cup coarsely chopped pecans
2 pks. (8 oz.) cream cheese, softened
1/2 cup sugar
2 eggs, lightly beaten
2 oz. unsweetened chocolate, plus more for shavings*
Prepare brownie batter according to pkg directions. Spread into a greased 9" springform pan. Place on a baking sheet. Bake at 350 for 20 mins. Place on a wire rack for 10 mins. (leave oven on). Meanwhile in a microwave safe bowl, melt caramels in milk. Pour over brownie crust; sprinkle with pecans. In a large bowl, beat cream cheese and sugar. Add eggs; beat on low speed just until combined. Stir in melted chocolate. Pour over pecans. Return pan to baking sheet. Bake for 35-40 min. or until center is almost set. Cool on a wire rack for 10 mins. Run a knife around edge of pan to loosen. Cool 1 hr. longer. Referigerate overnight. Remove sides from pan, and top with chocolate shavings.
"Love is enough for this one day. And, it's enough for your one life."
Have FUN today!!
Love,
MM
Monday, September 16, 2013
Sunday, September 15, 2013
German Style Meat Loaf
Here's a hearty, tasty treat:
1&1/2 lbs. extra lean ground beef
1 cup beer
2 egg whites, slightly beaten
2 T. packed brown sugar
2 T. spicy brown mustard
1 t. onion salt
3 slices rye, marble rye*, pumpernickel, or pumpernickel/rye swirl* bread, torn into small pieces
1 can (8 oz.) sauerkraut with caraway seeds*, VERY well drained and chopped
Heat oven to 350. Mix all ingredients together (but do not over mix as it makes the ground beef tough*). Spread mixture in ungreased square pan (9x9x2"). Bake 40-50 mins. Let rest before cutting. I would serve this with German red cabbage, and spatzel or buttered parsley wide egg noodles.
Make sure you take time to relax and get refreshed today.
Love,
MM
1&1/2 lbs. extra lean ground beef
1 cup beer
2 egg whites, slightly beaten
2 T. packed brown sugar
2 T. spicy brown mustard
1 t. onion salt
3 slices rye, marble rye*, pumpernickel, or pumpernickel/rye swirl* bread, torn into small pieces
1 can (8 oz.) sauerkraut with caraway seeds*, VERY well drained and chopped
Heat oven to 350. Mix all ingredients together (but do not over mix as it makes the ground beef tough*). Spread mixture in ungreased square pan (9x9x2"). Bake 40-50 mins. Let rest before cutting. I would serve this with German red cabbage, and spatzel or buttered parsley wide egg noodles.
Make sure you take time to relax and get refreshed today.
Love,
MM
Saturday, September 14, 2013
Butternut Squash Cambozola Soup
YO, back in WA! How 'bout this??:
(serves 2)
1 med. butternut squash (1&1/2 lb.), peeled, seeded, and roughly chopped
3 oz. Cambozola (YUMOLA*) cheese, rind removed and sliced
1 sweet onion, peeled and chopped
1-1&1/2 cups low sodium* chicken or veg. broth
1 cup white wine
1 T. sour cream (or plain Greek yogurt*)
3 t. EVOO
Sea* salt and freshly ground pepper
Saute onions in oil in a large saucepan at med.-high heat for 3 mins., stirring occasionally. Add squash and saute for another 2 mins. Add wine and broth, and let simmer, uncovered, for 10 mins. or until squash is soft. Puree the mixture with a hand blender. Add cheese and sour cream, and let simmer, stirring occasionally until cheese has melted. Add S& P to taste. Booya!!
Keep Your Promises!!
Love,
MM
(serves 2)
1 med. butternut squash (1&1/2 lb.), peeled, seeded, and roughly chopped
3 oz. Cambozola (YUMOLA*) cheese, rind removed and sliced
1 sweet onion, peeled and chopped
1-1&1/2 cups low sodium* chicken or veg. broth
1 cup white wine
1 T. sour cream (or plain Greek yogurt*)
3 t. EVOO
Sea* salt and freshly ground pepper
Saute onions in oil in a large saucepan at med.-high heat for 3 mins., stirring occasionally. Add squash and saute for another 2 mins. Add wine and broth, and let simmer, uncovered, for 10 mins. or until squash is soft. Puree the mixture with a hand blender. Add cheese and sour cream, and let simmer, stirring occasionally until cheese has melted. Add S& P to taste. Booya!!
Keep Your Promises!!
Love,
MM
Thursday, September 12, 2013
Basic 3-2-1 Pie Dough and Classic Apple Pie
Since I am still in Apple Land (Minnesota), I thought what could be better (for AL):
PIE DOUGH:
9 oz. (2 cups) pasty or all-purpose flour
6 oz. (1&1/2 sticks butter/12 T.), cut into 1/2" cubes
3 oz. (6 T.) water
1 t. sea* salt
After weighing or measuring all ingredients, mix flour and salt together in a bowl with a whisk. Chill 10 mins. or until cold. Cut flour and butter together using your fingertips to rub the flour into the butter. Remember, for flakier dough, cut the butter in the flour until the chunks of butter are the size of peas and, for mealy dough, take it farther until the dough resembles corn-meal. Refrigerate butter and flour dough 10 mins. or until chilled. Pour in the cold water, mixing briefly, but incorporating the water completely with your hands. Form the dough into two discs, roughly 2" thick, and wrap the dough disc in plastic wrap. Chill the discs completely at least 1 hour. Note: Dough discs can be made u to three days in advance or frozen, wrapped and stored in zip-lock bags, for weeks.
CLASSIC APPLE PIE:
2 chilled pie dough discs
3/4 cup Sugar in the Raw*
1/4 cup all-purpose flour
1/2 t. sea* salt
1 pinch ground cinnamon
1 pinch ground ginger
1 pinch ground cloves
1 T. lemon juice
5 Golden Delicious apples (I would use Granny Smith)
1 egg whisked with 1 T. water, for egg wash
pinch sugar for coating the crust
Preheat oven to 375. Use a rolling pin dusted with four to roll one dough disc on a lightly floured surface, leaving the second disc chilling in the refrigerator. Turn dough 45 degrees with each roll, so dough doesn't stick to board and forms a rough circle, 1/3" thick. Lay rolled dough into a pie tin, and push it into the sides, avoiding stretching or tearing the dough. Chill rolled dough in pie tin. In a small bowl, mix together sugar, flour, salt, cinnamon, ginger, and cloves with a whisk and set aside. Pour lemon juice in bowl big enough to hold apples. Peel, core, and slice apples into 1/3" slices and toss in bowl with lemon juice, coating slices well. Pour dry sugar mixture into apple slices and toss, coating well. Use a rolling pin and roll second dough disc. into a rough circle, 1/4" think, to be used as pie top. Pour apples into pie tin lined with pie dough. Using a pastry brush, brush edges with egg wash. Lay second dough roll on top and seal edges, crimping with thumb and fingertips or using fork tines to make a decorative edge., and trim excess dough with kitchen scissors. Cut small slits in dough or hole in the center to help vent steam during cooking. Chill pie in freezer for 10 mins. Brush pie top with egg wash, and coat with light sprinkling of sugar. Bake until apple filling bubbles and crust turns deep golden brown, roughly 50-55 mins. Rotate in oven after 25 mins. Allow to cool and serve sill slightly warm drizzled with heated caramel sauce and a dip of vanilla ice cream.
"Receive love. Give love. Repeat."
Love,
MM
PIE DOUGH:
9 oz. (2 cups) pasty or all-purpose flour
6 oz. (1&1/2 sticks butter/12 T.), cut into 1/2" cubes
3 oz. (6 T.) water
1 t. sea* salt
After weighing or measuring all ingredients, mix flour and salt together in a bowl with a whisk. Chill 10 mins. or until cold. Cut flour and butter together using your fingertips to rub the flour into the butter. Remember, for flakier dough, cut the butter in the flour until the chunks of butter are the size of peas and, for mealy dough, take it farther until the dough resembles corn-meal. Refrigerate butter and flour dough 10 mins. or until chilled. Pour in the cold water, mixing briefly, but incorporating the water completely with your hands. Form the dough into two discs, roughly 2" thick, and wrap the dough disc in plastic wrap. Chill the discs completely at least 1 hour. Note: Dough discs can be made u to three days in advance or frozen, wrapped and stored in zip-lock bags, for weeks.
CLASSIC APPLE PIE:
2 chilled pie dough discs
3/4 cup Sugar in the Raw*
1/4 cup all-purpose flour
1/2 t. sea* salt
1 pinch ground cinnamon
1 pinch ground ginger
1 pinch ground cloves
1 T. lemon juice
5 Golden Delicious apples (I would use Granny Smith)
1 egg whisked with 1 T. water, for egg wash
pinch sugar for coating the crust
Preheat oven to 375. Use a rolling pin dusted with four to roll one dough disc on a lightly floured surface, leaving the second disc chilling in the refrigerator. Turn dough 45 degrees with each roll, so dough doesn't stick to board and forms a rough circle, 1/3" thick. Lay rolled dough into a pie tin, and push it into the sides, avoiding stretching or tearing the dough. Chill rolled dough in pie tin. In a small bowl, mix together sugar, flour, salt, cinnamon, ginger, and cloves with a whisk and set aside. Pour lemon juice in bowl big enough to hold apples. Peel, core, and slice apples into 1/3" slices and toss in bowl with lemon juice, coating slices well. Pour dry sugar mixture into apple slices and toss, coating well. Use a rolling pin and roll second dough disc. into a rough circle, 1/4" think, to be used as pie top. Pour apples into pie tin lined with pie dough. Using a pastry brush, brush edges with egg wash. Lay second dough roll on top and seal edges, crimping with thumb and fingertips or using fork tines to make a decorative edge., and trim excess dough with kitchen scissors. Cut small slits in dough or hole in the center to help vent steam during cooking. Chill pie in freezer for 10 mins. Brush pie top with egg wash, and coat with light sprinkling of sugar. Bake until apple filling bubbles and crust turns deep golden brown, roughly 50-55 mins. Rotate in oven after 25 mins. Allow to cool and serve sill slightly warm drizzled with heated caramel sauce and a dip of vanilla ice cream.
"Receive love. Give love. Repeat."
Love,
MM
Tuesday, September 10, 2013
Black Forest* Ham, Brie, and Apple-Butter Paninis
Must be on a ham kick. "Each bite gives you a combo of sweet, salty, and creamy":
(2 servings)
1/2 French baguette
2 T. EVOO
3 T. apple butter
2 t. whole grain or Dijon with horseradish* mustard
1/3 lb. thinly sliced Black Forest Ham*
1 cup watercress
4 oz. Brie, sliced into 4 pieces
Slice baguette in half lengthwise. Brush outside of each half with olive oil. Spread apple butter on inside of one half of bread, add mustard to other half. Arrange ham over bottom half of baguette; top with watercress, Brie and remaining bread half. Slice in half crosswise. Cook sammies in a panini press, or grill on a skillet over me. heat 4-5 mins. or until bread is crisp and cheese is melted. Slice each sandwich in half diagonally; serve immediately with thinly sliced buttered radishes* sprinkled with lime salt*.
"Praise loudly, correct softly".
Carpe Diem!!
Love,
MM
(2 servings)
1/2 French baguette
2 T. EVOO
3 T. apple butter
2 t. whole grain or Dijon with horseradish* mustard
1/3 lb. thinly sliced Black Forest Ham*
1 cup watercress
4 oz. Brie, sliced into 4 pieces
Slice baguette in half lengthwise. Brush outside of each half with olive oil. Spread apple butter on inside of one half of bread, add mustard to other half. Arrange ham over bottom half of baguette; top with watercress, Brie and remaining bread half. Slice in half crosswise. Cook sammies in a panini press, or grill on a skillet over me. heat 4-5 mins. or until bread is crisp and cheese is melted. Slice each sandwich in half diagonally; serve immediately with thinly sliced buttered radishes* sprinkled with lime salt*.
"Praise loudly, correct softly".
Carpe Diem!!
Love,
MM
Monday, September 9, 2013
Braised Ham with a Current Jelly, Fresh Horseradish, Whole Grain Mustard Glaze
Another GREAT reason to drag out the Crock Pot. I REALLY LOVE slow cookers. I mean, you chop chop chop - throw everything in, add liquid, put the lid on (DO NOT REMOVE lid to keep checking....), and Zip Zop - you are done!! This one takes a little more prep time before serving, so allow for that:
(serves 5-6 or so)
2 to 2&1/2 lb. smoked boneless ham piece (butt)
1/2 cup ginger ale* (trust me on this one)
6 whole cloves
1 bay leaf (I love to pick one from my tree on my farm!)
4 whole peppercorns (pink, if you have 'em*)
1 stalk celery, cut up
1 carrot, pared and sliced
Glaze:
1 10 oz. jar of currant jelly
3 T. fresh horseradish (grinding your own - 1&1/2-2&1/2 T.*)
1/2 t. whole grain mustard (or prepared, if you prefer*)
Put first 7 ingredients in Crock Pot. Cover and cook on low 6-8 hours. (high - 3&1/2-4&1/2). Remove from pot and place on a carving board to rest. Slice into 1/2" slabs, and place in a shallow baking pan.
Prepare glaze: Heat glaze ingredients in a small saucepan; stirring until smooth. Pour over ham slices and bake, uncovered about 30 mins. at 325-350*.
I would serve buttered petite sweet peas with this, and baked yams sprinkled with Sugar in the Raw and real butter. YUMOLA.
"Open up your personal toolbox. Take out your special talents, and USE them!!). A. H.
VERY nice to sing in the Choir at Shepherd of the Hill Pres. yesterday.
Have FUN today!!!!
Love,
MM
(serves 5-6 or so)
2 to 2&1/2 lb. smoked boneless ham piece (butt)
1/2 cup ginger ale* (trust me on this one)
6 whole cloves
1 bay leaf (I love to pick one from my tree on my farm!)
4 whole peppercorns (pink, if you have 'em*)
1 stalk celery, cut up
1 carrot, pared and sliced
Glaze:
1 10 oz. jar of currant jelly
3 T. fresh horseradish (grinding your own - 1&1/2-2&1/2 T.*)
1/2 t. whole grain mustard (or prepared, if you prefer*)
Put first 7 ingredients in Crock Pot. Cover and cook on low 6-8 hours. (high - 3&1/2-4&1/2). Remove from pot and place on a carving board to rest. Slice into 1/2" slabs, and place in a shallow baking pan.
Prepare glaze: Heat glaze ingredients in a small saucepan; stirring until smooth. Pour over ham slices and bake, uncovered about 30 mins. at 325-350*.
I would serve buttered petite sweet peas with this, and baked yams sprinkled with Sugar in the Raw and real butter. YUMOLA.
"Open up your personal toolbox. Take out your special talents, and USE them!!). A. H.
VERY nice to sing in the Choir at Shepherd of the Hill Pres. yesterday.
Have FUN today!!!!
Love,
MM
Saturday, September 7, 2013
Baked Apples in the Crock Pot
FINALLY got this going again. I have missed it and all of you!!!!! So, greetings from Minnesota where they LOVE apples - this is one for AL:
6-8 medium apples (I like Granny Smith, but use your fav.), washed and cored
2 T. golden* raisins
1/4 cup Sugar in the Raw*
1 t. cinnamon
2 T. butter
1/2 cup water
Mix raisins and sugar; fill center of apples with mixture. Sprinkle with cinnamon and dot with butter. Place in Crock pot; add 1/2 cup water. Cover and cook on low 8 hours (high: 2&1/2-3&1/2 hours).
Think of how wonderful the aroma from these will be wafting around your house!!!
"Everything changes when patience hitches a ride with understanding"
Have FUN today!!!
Love,
MM
6-8 medium apples (I like Granny Smith, but use your fav.), washed and cored
2 T. golden* raisins
1/4 cup Sugar in the Raw*
1 t. cinnamon
2 T. butter
1/2 cup water
Mix raisins and sugar; fill center of apples with mixture. Sprinkle with cinnamon and dot with butter. Place in Crock pot; add 1/2 cup water. Cover and cook on low 8 hours (high: 2&1/2-3&1/2 hours).
Think of how wonderful the aroma from these will be wafting around your house!!!
"Everything changes when patience hitches a ride with understanding"
Have FUN today!!!
Love,
MM
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