Classic Pecan Tart

Ingredients:

For the pastry dough:

• 1 1/4 cups soft winter-wheat flour, such as
    White Lily brand, or cake flour
• 1/2 tsp. salt
• 1/4 cup cold solid vegetable shortening
• 4 Tbs. (1/2 stick) cold unsalted butter, cut
    into small cubes
• 3 to 6 Tbs. ice water

For the filling:

• 3/4 cup sugar
• 3/4 cup light corn syrup
• 1/3 cup unsalted butter, melted
• 3 eggs, lightly beaten
• 2 Tbs. bourbon (optional)
• 1 Tbs. grated orange zest
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 1 cup pecan halves, plus 1/3 cup coarsely
    chopped pecans

Directions:

To make the pastry, in a bowl, stir together the flour and salt. Add the shortening and cut in with a pastry blender, 2 knives or your fingers until the mixture resembles cornmeal. Add the butter and cut in until it forms tiny pea-size balls. Add the ice water a little at a time, stirring and tossing with the pastry blender or a fork until the mixture holds together. Gather the dough into a ball and flatten into a disk. Cover with plastic wrap and refrigerate for 30 to 60 minutes.

On a lightly floured work surface, roll out the dough into an 11-inch round about 1/8 inch thick. Fold the round into quarters and place in a 9 1/2-inch nonstick or traditional tart pan with a removable bottom. Unfold, then press gently into the bottom and sides of the pan. Trim the overhang even with the pan rim. Refrigerate until ready to fill.

Position a rack in the lower third of an oven and preheat to 325°F.

To make the filling, in a bowl, stir together the sugar, corn syrup, melted butter, eggs, bourbon, orange zest, vanilla, salt, pecan halves and chopped pecans. Pour into the chilled pastry shell and place the pan on a baking sheet.

Bake until the center is slightly soft to the touch, the edges are set and the crust is golden brown, 45 to 55 minutes. Transfer the pan to a wire rack and let cool for 30 minutes, then remove the pan sides and slide the tart off the pan bottom onto a serving plate. Serve warm or at room temperature.

Adapted from Williams-Sonoma New American Cooking Series, The South, by Roy Overton (Time-Life Books, 2000).

Cheesy Penne with Broccoli

Ingredients

• 8 ounces uncooked mini penne pasta
• 5 cups broccoli florets (about 1 medium head)
• 1 1/3 cups fat-free milk
• 2 tablespoons all-purpose flour 
• 3 tablespoons grated fresh Parmesan cheese, divided
• 2 tablespoons 1/3-less-fat cream cheese 
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly grated nutmeg
• 2.5 ounces cheddar cheese, shredded (about 2/3 cup)

Preparation

1. 1. Cook pasta according to package directions, omitting salt and fat. During the last 3 minutes of cooking, add broccoli to pan; drain. Place pasta and broccoli in a large bowl.
2. 2. Combine milk and flour in a saucepan over medium heat, stirring with a whisk until smooth. Cook 5 minutes or until slightly thickened; remove from heat. Add 2 tablespoons Parmesan and remaining ingredients, stirring with a whisk until smooth. Add cheese mixture to pasta mixture; toss. Sprinkle with remaining Parmesan.

Ivy Manning, Cooking Light 

MARCH 2013

Pasted from <http://www.myrecipes.com/recipe/cheesy-penne-broccoli-50400000126252/?xid=scancook-mar13-ck>

Double Chocolate Cookies

Ingredients: 

8 tablespoons (1 stick) unsalted butter, softened

1/2 cup firmly packed dark brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

1/3 cup unsweetened cocoa powder

1 large egg

1/2 teaspoon baking soda

1 cup all purpose flour

2 cups (12 ounces) chopped chocolate (chips or baking squares

Step-by-Step:

1. Combine butter, dark brown sugar, granulated sugar, vanilla extract and salt in a large bowl. Beat with an electric mixer set at high speed until light and fluffy.
2. Add the cocoa, egg and baking soda to creamed mixture. Beat until blended. Stir in the flour and white chocolate.
3. Chill the cookie dough, covered, for 4 to 10 hours.
4. Preheat the oven to 325°F. Grease baking sheets.
5. Shape heaping tablespoonfuls into balls. Arrange several inches apart on greased baking sheets, allowing 6 cookies per sheet.
6. Bake for 12 minutes for a slightly chewy cookie or 14 minutes for a crisper cookie. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely. Store in airtight containers.

Hearty Chicken Stroganoff

With Spring here the days are still cool for a while and so are the nights. But this is light enough even for late spring and early summer. Pair it with a green salad with a vinaigrette dressing and it would be a perfect dinner. 

Ingredients:

8 ounces wide noodles

6 tablespoons all-purpose flour, divided

1 teaspoon salt

1/2 teaspoon black pepper

1 1/4 to 1 1/2 pounds chicken tenderloins

4 tablespoons butter, divided

6 medium mushrooms, cut into quarters

1 cup chopped onion

1/2 teaspoon dry mustard

2 cups chicken broth

1 cup sour cream

1 teaspoon ketchup

Step-by-step:

1. Cook the noodles using the package directions; drain well. Cover to keep warm.
2. Mix 4 tablespoons flour with the salt and black pepper in a large bowl and mix well. Add the chicken and toss to coat.
3. Heat 2 tablespoons butter in a large skillet over medium heat until melted. Cook chicken in the butter, stirring frequently, until browned, about 6 to 8 minutes. Stir in mushrooms and onion. Cook, stirring frequently, for 4 minutes. Remove chicken and vegetables with a slotted spoon to a bowl and reserve pan juices in skillet.
4. Add remaining flour and butter and the dry mustard to reserved pan juices and mix well. Gradually stir in broth. Cook, stirring frequently, for 3 minutes. Stir in sour cream and ketchup.
5. Return chicken and vegetables to the skillet. Cook, stirring frequently, until heated through; do not boil. Place noodles on a heated serving platter. Spoon chicken mixture over the noodles.

Deviled Ham Puffs

If you don't like deviled ham, you can use other types of meat. I have used deviled chicken and leave out the celery (only because I don't like it).

Ingredients:

3 (4 1/4-ounce) cans deviled ham

1/3 cup sour cream

1 (2-ounce) jar pimientos, drained

1/4 cup minced celery

1 tablespoon prepared horseradish

3/4 teaspoon onion salt

3/4 teaspoon black pepper

1 cup water

8 tablespoons (1 stick) butter

1 cup all-purpose flour

1/2 teaspoon salt

4 large eggs

Step-by-Step

Combine deviled ham, sour cream, pimientos, celery, horseradish, onion salt and pepper in a medium bowl and mix well. Chill, covered, for 1 hour.

Preheat the oven to 400°F.

Place the water and butter in a medium saucepan. Bring to a rolling boil over high heat. Gradually stir in flour and salt, stirring continually. Cook, stirring continually, over low heat until mixture forms a ball, about 1 minute. Remove from heat. Add eggs and beat until dough is smooth and glossy.

Drop by rounded teaspoonfuls onto baking sheets. Bake puffs until puffed and golden brown, about 25 minutes. Remove to wire racks to cool.

Cut off the top of each puff and reserve. Remove soft center and discard. Spoon 1 rounded teaspoonful of deviled ham mixture into each puff. Replace each top.

Buttermilk Biscuits

My grandmother made the best biscuits but like most people the recipes were in her head, the same for my mother. I guess it was from all the years of making them. And like them I don't exactly measure things. I just know how they should look or smell. So here is just a good estimate for how to make these. And yes, the little bit of sugar added another layer of taste.

Ingredients:

3 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon granulated sugar

1 teaspoon baking soda

1/2 teaspoon salt

2/3 cup shortening

1 cup buttermilk

Step-by-Step

Combine flour, baking powder, sugar, baking soda and salt in large bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles fine crumbs.

Make a well in the center of dry mixture; add the buttermilk all at once. Stir buttermilk into flour mixture until mixture forms soft dough that leaves side of bowl.

Preheat oven to 450°F.

Turn out dough onto well-floured surface. Knead dough 10 times; roll into 8-inch square. Cut dough into sixteen 2-inch squares. Place the dough squares 1 1⁄2 inches apart on large ungreased baking sheets.

Bake until biscuits are light golden, about 10 to 12 minutes. Remove biscuits from baking sheets and serve warm.

You can always use self-rising flour in this. If you do, omit the baking powder and baking soda. And remember do not over knead, it will make them tough.

Easy Scalloped Potatoes

Ingredients:

2 pounds red potatoes, unpeeled

2 tablespoons all-purpose flour

4 tablespoons butter

Salt, black pepper and paprika

1 1/4 cups milk

Fresh thyme, optional for garnish

Step-by-step:

1. Preheat oven to 350°F. Gently scrub potatoes under running water with vegetable brush; rinse well. Cut potatoes into 1/4-inch slices. Place slices on waxed paper and sprinkle with flour, tossing to coat.
2. Grease a 9-inch round baking dish with 1 tablespoon butter. Layer one-third of potatoes in dish; sprinkle with salt, black pepper and paprika to taste. Dot with 1 tablespoon butter. Repeat layers two times.
3. Heat milk in a small saucepan over medium heat just until hot. Do not boil.
4. Carefully pour hot milk over potatoes. Sprinkle potatoes with salt, black pepper and paprika. Cover with aluminum foil.
5. Bake potatoes for about 35 minutes. Uncover and bake until potatoes are fork-tender, about 20 minutes. Garnish with fresh thyme, if desired.