A Cooks Best Friend

Here’s a recipe for delicious peanut butter-chocolate cookies.  In addition to the ingredients, you will need a mixer, a couple mixing bowls, and a cookie sheet or two. Ingredients:

2 ¼ cups of flour
1 tsp baking soda
1 tsp salt
¾ cup softened butter
¼ cup peanut butter
¾ cup sugar
¾ cup brown sugar
2 eggs
1 tsp vanilla extract
1 cup chocolate chips

Directions:

Preheat the oven to 350.  Combine the flour, baking soda, and salt in a small bowl and set it aside.  Beat the butter, sugars, and vanilla in a mixing bowl until smooth.  Add the eggs and beat well.  Stir in the flour mixture and chocolate chips.  Drop rounded spoonfuls on an ungreased cookie sheet, then cook for 11-13 minutes.  Let cool, and enjoy!

Nothing like a sweet treat after dinner and these turnovers will fit the bill. Best of all, you won’t need an array of bakeware to make this delicious dessert. So give them a try.

20 Minutes Preparation
Plus 1 hour chilling
15 minutes baking

1 1/4 cups all-purpose flour
1/2 teaspoon granulated sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled butter, cut into small pieces
2 to 3 tablespoons cold water

Filling

1 can apricot halves, drained and sliced
1/4 cup apricot preserves
1/8 teaspoon ground cinnamon

Glaze and Topping

1 large egg slightly beaten
1/2 teaspoon granulated sugar
1/4 teaspoon ground cinnamon

1. Place oven rack in upper third of oven. Preheat oven to 425F.

2. In a medium bowl, mix together flour, sugar and salt. Using a pastry blender or two knives, cut butter into flour mixture until coarse crumbs form.

3. Add water, 1 tablespoon at a time, tossing with a fork until a dough forms. Shape into a disc, wrap in plastic wrap and chill for 1 hour.

4. To prepare filling, mix together apricots, apricot preserves and cinnamon.

5. On a floured surface, using a floured rolling pin, roll dough into a 12 x 8 inch rectangle. Cut dough into six 4 inch squares.

6. Spoon 3 tablespoons of filling into center of each square. Brush a 1/4 inch border of beaten egg around dough edges. Fold dough over filling to form triangles. Using a fork, press edges to seal.

7. Brush turnovers with remaining egg. Sprinkle with sugar and cinnamon. Place on a baking sheet. Bake until lightly golden, 15 minutes. Transfer turnovers to a wire rack to cool slightly.

Baking Tip

Freeze unbaked turnovers, wrapped in aluminum foil, for up to a month. Bake frozen on a baking sheet in a 425F oven for 20 minutes.

Makes 6 Turnovers

Great American Home Baking

Here is a delicious treat that’s sure to be a hit with your family and no special bakeware is needed to create these treats. We could not make enough of them for friends and family. Give them a try. I am sure you will agree with me that they are a winner!

Crust

1 ½ cups all purpose flour
2/3 cups firmly packed brown sugar
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup butter, softened
1 teaspoon vanilla
2 egg yolks
3 cups miniature marshmallows

Topping

2/3 cup corn syrup
¼ cup butter
2 teaspoons vanilla
1 (12 oz.) package (2 cups) peanut butter chips
2 cups crisp rice cereal
2 cups salted peanuts

Preheat oven to 350F. In a large bowl, combine all ingredients except marshmallows at low speed until crumbly. Press firmly in bottom of an un-greased 13 X 9 inch pan

Bake for 12 to 15 minutes or until light golden brown. Remove from oven. Immediately sprinkle with marshmallows. Return to oven and bake for another 1 to 2 minutes or until marshmallows just begin to puff. Remove from oven to cool while you are preparing the topping.

In a large saucepan, combine all topping ingredients except cereal and peanuts; heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat and stir in cereal and peanuts. Immediately spoon the warm topping over marshmallows and spread to cover. Refrigerate until firm. Cut into bars.

Makes 36 bars.

Experience the difference of a home ground fresh hamburger. With a meat grinder you can choose the cut of meat you want, you can season it the way you want and you can enjoy it the way you want. In today’s society we seldom take the time to see what is in the prepared food we purchase; we seem to think that if we don’t look all will be well. Take a minute and really read the package the next time you purchase frozen hamburger patties in the supermarket. The sodium alone may shock you! Now is the perfect time to consider a meat grinder and to start eating healthier. Here is a great recipe for you to try.
 

Makes 6 Servings
Ingredients

1/2 cup honey mustard
1/4 cup finely chopped green onion
2 tablespoons BBQ sauce
2 tablespoons sodium-reduced soy sauce
1 pound lean ground beef
2 cups of cooked rice
1 egg, beaten
1/3 of a cup finely chopped bread & butter pickles
1 clove of garlic, minced
1/2 teaspoon each of salt & pepper
6 pineapple rings
Lettuce
6 toasted hamburger buns
3 roasted red peppers, halved

1. In a large bowl mix the first four ingredients. Remove half of the mixture and reserve. Stir the next six ingredients into the remaining mustard mixture. Mix gently using hands; form into six 3/4 inch patties. Set aside.

2. Grease your grill and preheat to medium. Grill burgers, turning once, for 12 to 14 minutes. Brush with some of the reserved mustard mixture before removing from the grill.

3. Brush pineapple with remaining mustard mixture and grill until marked and tender. Stack pineapple and lettuce on the bottoms of the buns. Top with burgers, roasted red peppers and then cover with remaining buns.

Cooking with a pressure cooker is fast, efficient, flavorful and you only have one pot to clean! Like anything else, the first time you use a pressure cooker, you may find it a little strange, but with time you will find that your cooker is a great kitchen accessory. You will grow to love it. Don’t be afraid of the gauges and seals and so on, they are merely tools to be used to your advantage.

So enjoy your pressure cooker and make it work for you. Here is a recipe for you to try. Enjoy.

  Garlic

Lemon Chicken

Makes 4 Servings

Enjoy dinner south-of-the-border tonight with this Mexican-style casserole

3 tablespoons vegetable oil 
1 medium onion, sliced
1 large clove of garlic, minced
1 tablespoon chili powder
1 tablespoon ground cumin
¼ teaspoon black pepper
1 cup of canned crushed tomatoes
Vegetable oil
6 6-inch corn tortillas
½ cup sour cream
2 cups shredded Monterey Jack cheese (about 8 ounces)
2 cups shredded cooked chicken
6 canned whole green chilies split lengthwise 

Garnish

Sprigs of fresh cilantro
1) In a skillet heat 1 tablespoon of oil over medium heat. Add onion, garlic, chili powder, cumin and black pepper. Cook stirring frequently, 5 minutes.

2) In a blender or food processor fitted with a metal blade, combine onion mixture and tomatoes. Blend until smooth, 1 minute.

7) Bake pie until cheese melts and sauce bubbles, 20-25 minutes. Transfer dish to wire rack to cool slightly. Garnish with sprigs of fresh cilantro. Makes 4 servings

Great American Home Baking

Creating great meals and quality cookware go hand in hand. Acquiring quality cookware will in the long run serve you better for the long term than accumulating many lesser quality made pieces. For many years I used a variety of lesser quality cookware, using price as my guide for selecting my sets. However, recently I received a stainless steel cookware set of exceptional quality and I have to admit that there is a marked difference in not only the construction of the cookware sets, but used correctly, my cooking results have also been much better. Noticed I said “used correctly”. There is a proper way to use your cookware and it should not be ignored. I just thought you may find my personal experience interesting.Here is a great recipe I found that I will like to share with you - Enjoy!

Homemade Caesar dressing is delicious made with fresh garlic and a good quality cheese, but many cooks shy away because it traditionally contains a raw egg. Here is a microwave and a stove top method that brings the yolk to a high enough temperature to kill any harmful bacteria. The dressing is best if you cover and refrigerate it for at least one hour to let the flavors develop

Makes about ¾ of a cup
Make ahead and refrigerate for up to 3 days

1 egg yolk
2 tablespoons lemon juice
1 tablespoon red wine vinegar
2 cloves of garlic, minced
2 anchovy fillets, minced (or 1 teaspoon anchovy paste)
½ teaspoon Worcestershire sauce
¼ teaspoon pepper
½ cup extra virgin olive oil
¼ cup grated Parmesan cheese

1. In a microwaveable bowl, whisk together egg yolk, lemon juice and vinegar; microwave at high for 30 seconds or just until foaming at edge. Or, in a heatproof bowl over a saucepan of gently simmering, whisk egg yolk, lemon juice and vinegar until slightly thickened, about 2 minutes.

2. In a food processor blend yolk mixture, garlic, anchovies, Worcestershire sauce and pepper until smooth. With machine running, gradually pour in olive oil. Mix in Parmesan cheese. If dressing is too thick, thin with a little water.

Homemakers

Parmesan Croutons

Makes 2 cups
Make ahead and store tightly covered for up to one week

Cut four ½ inch-thick slices French bread into ¾ inch cubes; set aside. In a large skillet melt ¼ cup of butter. Remove from heat. Stir in 3 tablespoons grated Parmesan cheese and 1/8 teaspoon garlic powder. Add bread cubes, stirring until cubes are coated with butter mixture. Spread bread cubes in a single layer in a shallow baking pan. Bake in a 300F oven for 10 minutes; stir. Continue baking about 5 minutes more or until bread cubes are dry and crisp. Cool completely before using.

Better Homes and Gardens

Caesar Salad

Makes 6 side dish servings

10 cups torn romaine lettuce
¼ cup grated Parmesan cheese
Freshly ground black pepper

To serve

1. Rub the inside of a wooden salad bowl with the cut edges of a garlic clove; discard garlic clove. Add romaine, croutons and Parmesan cheese to bowl. Pour dressing over salad. Toss lightly to coat. To serve, divide salad among 6 individual salad plates; sprinkle over each salad.

Better Homes and Gardens

Muffins are one of the all time favorite desserts. They are easy to make and with a quality muffin pan you will achieve results that you can be proud of. No need to worry about dividing a cake evenly among your guests, with a muffin pan it’s already done for you.

Choosing a good muffin pan like the Kaiser Bakeware Classic muffin pan is a step in right direction. This muffin pan features high-quality steel that provides even and gentle heat distribution for consistent browning and baking. The nonstick coating will allow for easy release of your muffins and easy cleaning of your muffin pan. The black exterior will absorb heat and provide excellent heat distribution for even browning and shorter baking time.

So if a muffin pan is in your future, you should consider a Kaiser Bakeware Classic muffin pan. Happy baking!

Try This Delightful Recipe:

Berry Filled Muffins
A blueberry center is the buried secret of these lemon-flavored muffins

20 minutes preparation
18-20 minutes baking
Makes 12 muffins

Muffins

¼ cup (1/2 stick) butter, softened
½ cup granulated sugar, divided
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon grated lemon zest
1 cup buttermilk

Filling

1 cup fresh or frozen, thawed blueberries

1. Preheat oven 350F. Grease 12 standard size muffin pans cups or line with paper liners.

2. To prepare muffins, in a large bowl, using a wooden spoon or an electric mixer set on medium speed, beat together butter and all but 2 tablespoons sugar, until light and fluffy. Add egg; beat well.

3. In a medium bowl, mix together flour, baking powder, baking soda and salt.

4. Using a wooden spoon, stir the flour mixture into the egg mixture. Fold in the lemon zest. Gradually stir in the buttermilk until the dry ingredients are just moistened. Do not over mix.

5. Spoon batter into prepared cups, filling two-thirds full. Toss blueberries with remaining sugar; spoon a heaping tablespoon into the center of each muffin.

6. Bake until golden, 18 to 20 minutes. Transfer pan to a wire rack to cool slightly. Turn muffins out onto rack. Serve warm.

Great American Home Baking

Baking Tips

For a change of flavor, use fresh or frozen thawed raspberries or strawberries to fill these muffins.

I recently made a surprising discovery. My wife is not a fan of baked cheese cakes – well I never met a cheese cake I didn’t like! I decided to try and find out why she did not like baked cheese cakes. Her response was that they were too dense and overpowering in taste. Her only experience with cheese cakes was from a box.

With my bakeware in hand, I decided to make her a home made cheese cake. Needless to say, her opinion of cheese cakes has now changed. She loves cheese cakes. There is really nothing like home made cheese cakes. Here is a great cheese cake recipe I found at My Cheesecake Recipes.com.

FYI: 150 Celsius = 300 Fahrenheit

Apricot Swirl Cheesecake

Ingredients

Crumb Crust:
185g shortbread biscuits
60g butterFilling
750g cream cheese, softened
1 1/4 cups sugar
6 eggs, separated
1/2 cup plain flour, sifted
1 cup cream
1 tsp grated lemon rind
2 tblsp lemon juice
1 tsp vanilla essence
Apricot Puree
60g dried apricots
1/2 cup sugar
1 tblsp rum
1 1/4 cups warm water
Note: if you don’t want to make the puree this way, you can use a can of Apricot Nectar instead.

Crust
Crush biscuits using the end of a rolling pin or in a food processor if you have one. Combine biscuit crumbs and melted butter in a bowl. Press mixture into the base of a 23cm springform cake tin. Refrigerate until set.

Apricot Puree (the long way)
Soak apricots in warm water for an hour. Put soaked apricots into a saucepan and add sugar. Simmer over very low heat until tender. This will take approx half an hour. Beat well with a whisk or process very gently in a food processor. Cool the mixture, add the rum and stir until smooth.

Filling
Beat cream cheese and sugar together until light and fluffy. Beat in egg yolks until just blended. Add flour, lemon rind and juice, and vanilla and stir. Beat egg whites until stiff and they form soft peaks, whip cream until stiff. Fold egg white and then cream into cream cheese mix. Spoon a third of the mixture over crumb crust (don’t play with it too much otherwise you will end up with biscuit crumbs through the cheese mixture). Using half of the apricot nectar, drizzle it across the cheese mixture from left to right. Don’t cover it all over. Gently pour another third of the cheese mixture over and repeat the apricot puree layer. Top with the remaining cheese mixture. With a sharp pointed knife, gently cut through the mixture to swirl the puree. Again, don’t play with it. Do it and leave it alone. Stand the cake tin on an oven tray. Bake at 150 degrees Celsius for one hour. Turn the oven off and leave the cheesecake for a further hour in the oven. Refrigerate once the cheesecake is cool.