Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

For dough:

• 1 2/3 cups all-purpose flour
• 3 1/2 tablespoons sugar
• 1 tablespoon plus 1/2 teaspoon baking powder
• 2 hard-boiled egg yolks
• 1/8 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
• 2/3 cup plus 1 tablespoon heavy cream

For rhubarb:

• 2 pounds rhubarb, trimmed and cut into 1/2-inch pieces (about 6 cups)
• 1/2 cup sugar
• 1-inch piece of vanilla bean, split lengthwise, pulp scraped
• 2 tablespoons cornstarch
• 1 tablespoon turbinado sugar

Directions:

In the bowl of a food processor, combine the flour, sugar, baking powder, egg yolks, and salt. Pulse to combine. Add the butter and pulse until the flour resembles coarse meal. Add 2/3 cup of cream and pulse until the dough comes together. Turn the dough onto a lightly floured surface and gently pat it together, incorporating any stray crumbs.

Using a small ice cream scoop or a large spoon (or roll out and cut with a cookie cutter), form the dough into 2-inch balls, then flatten them slightly into thick rounds. Chill for 20 minutes (and up to 2 hours). Preheat oven to 350 degrees. Put the rhubarb in a shallow 2 1/2- quart casserole dish and toss with sugar, vanilla, and cornstarch. Allow to macerate 15 minutes.

Arrange the biscuit rounds on top, leaving about an inch between them. Brush the biscuits with cream and sprinkle with turbinado sugar. Bake the cobbler until the rhubarb is bubbling and the biscuits are golden brown, about 40 to 45 minutes. Serve with ice cream or crème fraîche.

If serving individually, divide rhubarb between ten 8 ounce ramekins and top with one biscuit each. Sprinkle with sugar. Bake 30 to 35 minutes, until browned and bubbley.

Serves 10.

Nutrition:

Substitutions:

The egg yolk does sound like an odd addition, but from what I’ve read, it adds richness to the dough without adding the liquid from the egg. Whatever the reason, it’s quite good.

Recipe courtesy of Smitten Kitchen.

Read my review of this recipe.

Ingredients:

For the rhubarb filling:

• 1/2 pound rhubarb, trimmed
• 1/4 cup sugar
• 2 teaspoons cornstarch
• 1/2 teaspoon ground ginger

For the crumbs:

• 1/3 cup dark brown sugar
• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon salt
• 1/2 cup (1 stick or 4 ounces) butter, melted
• 1 3/4 cups cake flour (I used all-purpose and it worked great)

For the cake:

• 1/3 cup sour cream
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1 cup cake flour (again, the all-purpose flour worked just fine)
• 1/2 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons softened butter, cut into 8 pieces

Directions:

Preheat oven to 325 degrees. Grease an 8-inch-square baking pan. For filling, slice rhubarb 1/2 inch thick and toss with sugar, cornstarch and ginger. Set aside.

To make crumbs, in a large bowl, whisk together sugars, spices, salt and butter until smooth. Stir in flour with a spatula. It will look like a solid dough.

To prepare cake, in a small bowl, stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out about 1/2 cup batter and set aside.

Scrape remaining batter into prepared pan. Spoon rhubarb over batter. Dollop set-aside batter over rhubarb; it does not have to be even.

Using your fingers, break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from rhubarb), 45 to 55 minutes. Cool completely before serving.

Nutrition:

Substitutions:

I doubled the recipe and made it in a 9×13 pan, which took about 60 minutes to bake. It needs to be fairly brown on top before it’s done. Also, the rhubarb made quite a bit of juice while it sat. I’m not sure if all of that was supposed to be added to the cake or not. I did add it, but had second thoughts about it. The cake turned out fine, but maybe a little on the wet side. I will try mixing the rhubarb right before I add it to the cake next time.

I tried making this cake with blueberries (reduced the sugar to 1 tablespoon and omitted the ginger). For some reason, the cake turned out very differently. I made it twice with the rhubarb with great results, so Im not sure why the blueberry version failed. With blueberries just starting to ripen, Im sure I will try it again.

Recipe courtesy of Smitten Kitchen.

Read my review of this recipe.

Ingredients:

• 1 (20-ounce) box fudge brownie mix
• 8-ounce package cream cheese, softened
• 8-ounce can crushed pineapple, drained, juice reserved
• 2 tablespoons sugar
• 2 bananas, sliced and tossed in lemon juice to prevent browning
• 1 cup fresh strawberries, sliced
• 1 cup chopped nuts
• Chocolate ice cream topping or chocolate syrup, for drizzling

Directions:

Preheat oven to 350 degrees F.

Grease a 15-inch pizza pan. Prepare the brownie mix according to box directions. Pour into the prepared pan. Bake for 20 minutes, or until done. Remove from the oven and cool. Beat the cream cheese, pineapple, and sugar together in a bowl. Use any reserved pineapple juice at this time, if needed, to soften the mixture to a good spreading consistency. Otherwise dispose of or save the juice for another use. Spread the mixture over the cooled brownie crust. Arrange the banana and strawberry slices over the cream cheese mixture. Sprinkle with the chopped nuts and drizzle with chocolate ice cream topping. Refrigerate. To serve, slice as you would a pizza, and enjoy!

Serves 8-10.

Nutrition:

Substitutions:

I made this in a 9×9 dish (I also used my own brownie recipe), so the brownie was slightly thicker than if I had made it in a pizza pan. However, that wasn’t my issue. Something about the pineapple cream cheese and the chocolate didn’t jive for me. Seth suggested peanut butter instead of cream cheese, but I personally think it was more so the pineapple. Cute dessert idea though – other people seemed to enjoy it.

Recipe courtesy of Paula Deen.

Read my review of this recipe.

Ingredients:

• 4 pounds small Yukon gold or red-skinned potatoes, quartered
• 1 pound green beans, cut into one-inch segments
• 1 cup pesto
• 6 tablespoons (or more to taste) mild vinegar, such as champagne, white wine or a white balsamic
• 1/4 cup chopped green onions (scallions)
• 1/2 cup pine nuts, toasted
• Parmesan cheese to taste
• Salt and freshly ground black pepper

Directions:

Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook 3 minutes longer. Drain well and let cool, then transfer potatoes and beans to a large bowl.

Toss the beans and potatoes with pesto. Stir in vinegar and pine nuts and season with salt, pepper and/or additional vinegar to taste. Finally, shave some wide flecks of Parmesan over the salad with a vegetable peeler.

Serve immediately, or make this up to two hours in advance. It can be stored at room temperature.

Serves 10.

Nutrition:

Substitutions:

I made this spur of the moment with just the potatoes, beans, and pesto and it was great. I can only imagine how amazing it would be had I had all the ingredients!

Smitten Kitchen’s pesto is two ounces basil (2 bunches), 2 garlic cloves, and 1/4 – 1/2 cup olive oil, seasoned with salt and pepper. Slightly simpler than mine.

Recipe courtesy of Smitten Kitchen .

Read my review of this recipe.

Ingredients:

• 2 slices bread
• Butter
• 2 ounce fresh mozzerella
• 1 tablespoon pesto

Directions:

Assemble sandwich by smearing insides of bread slices with pesto and outside with butter. Layer the mozzarella slices over the top the pesto and then place another piece of bread on top to make the sandwich. Place sandwiches on the hot skillet or panini press. Turn after 2 to 3 minutes or when golden brown. The sandwich is ready when golden brown and mozzarella has melted around the edges.

Makes 1 sandwich.

Nutrition:

Substitutions:

Recipe courtesy of Tyler Florence .

Read my review of this recipe.

Ingredients:

• 2 cups loosely packed basil leaves, washed and dried thoroughly
  
• 2 tablespoons toasted pine nuts
  
• 2 tablespoons freshly grated Parmesan
  
• 2 garlic cloves, crushed
  
• 1/2 teaspoon kosher salt
  
• 1/4 cup extra-virgin olive oil
  

Directions:

In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper to taste.

Nutrition:

Substitutions:

Adapted from many recipes.

Read my review of this recipe.

Ingredients:

• Extra-virgin olive oil
• 3 cloves garlic, smashed
• 2 large carrots, chopped
• 1 medium onion, chopped
• 2 ribs celery, sliced
• 1 bay leaf
• 4 fresh thyme sprigs
• 3 quarts low-sodium chicken broth
• 5 parsley stems, plus 1/4 cup finely chopped flat-leaf parsley, for garnish
• 4 black peppercorns
• Salt
• Grated Parmigiano-Reggiano, for garnish
• 1 medium onion, diced
• Olive oil
• 6 links organic chicken-apple sausage meat
• 1 egg
• 1 teaspoon fresh thyme leaves
• 1 handful fresh parsley leaves
• 1/4 cup grated Parmigiano-Reggiano
• 2 pounds frozen cheese tortellini, store bought
• Salt and freshly ground black pepper

Directions:

Set a large stock pot over medium heat. Add olive oil, half the garlic, carrot, onion, celery, bay leaf, and thyme and gently saute until fragrant, about 5 to 7 minutes. Pour in chicken broth, add parsley stems, black peppercorns and salt, to taste. Bring to a boil then reduce heat to simmer while you work on meatballs and tortellini.

For the meatballs:

Caramelize the diced onion in a saute pan with a little olive oil over medium heat. Add the sausage, egg, onion, thyme, parsley, and cheese to the bowl of a food processor and pulse until they all come together. Season with salt and pepper. Heat a skillet with a few tablespoons of olive oil until just smoking. Use a small ice cream scoop to drop meatballs onto skillet. Cook, turning, until golden brown.

Drop tortellini straight from freezer into soup. Cook until they float. Once meatballs are browned, add to pot of chicken broth. Bring to a simmer and cook for 2 or 3 minutes. Give soup a final seasoning and serve in shallow bowls with a small shower of Parmesan, olive oil, and parsley.

Serves 6.

Nutrition:

Substitutions:

The soup was good, but I prefer my mom’s chicken noodle soup. I also could not get the meatballs to stay together and ended up with bits of meat in the soup instead.

Recipe courtesy of Tyler Florence .

Read my review of this recipe.

Ingredients:

• 1 9 inch pie crust, baked and cooled
• 6 cups strawberries (about 1 1/2 quarts)
• 1 cup sugar, or less depending on the sweetness of the strawberries
• 1/4 cup corn starch
• 1/2 cup water

Directions:

Mash enough berried to equal 1 cup. Stir together sugar and corn starch in a saucepan. Gradually stir in the water and crushed berries. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute, until clear. Cool.

Fill the pie shell with whole berries. Pour the cooled strawberry mixture over top. Chill at least 3 hours, until set.

Nutrition:

Substitutions:

To make fresh peach pie, substitute 5 cups sliced peaches for the strawberries.

Recipe courtesy of Sharon Gibbons.

Read my review of this recipe.

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup butter (1 stick)
• 14 ounce can sweetened condensed milk
• 1 cup chocolate chips
• 1 cup peanut butter chips

Directions:

Preheat oven to 350ºF (325ºF for glass dish).

In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13X9-inch baking pan.
Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
Bake 25 minutes or until lightly browned. Cool. Cut into bars.

For perfectly cut bars: Line entire pan with a sheet of aluminum foil first. Coat lightly with no-stick cooking spray. When bars are cool, lift up edges of foil to remove from pan. Cut into individual squares. Lift off foil.

Makes at least 24 bars, 36 if you cut them small (they are definitely on the sweet side).

Nutrition:

Substitutions:

Be creative, try these combination:
- chocolate graham crackers, peanut butter chips, and peanuts
- cinnamon graham crackers, chocolate chips, and almonds
- honey graham crackers, chocolate chips, and coconut

Recipe courtesy of Eagle Brand .

Read my review of this recipe.

Ingredients:

• 2 cups sugar
• 1/4 cup cocoa powder
• 1/2 cup butter (1 stick)
• 1/2 cup whole milk
• 3/4 cup peanut butter
• 3 cups oatmeal
• 1 teaspoon vanilla

Directions:

In a heavy saucepan bring to a rapid boil, the sugar, cocoa, butter and milk. Let boil for 1 minute, remove from the heat, then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.\

Makes about 3 dozen cookies.

Nutrition:

Substitutions:

The recipe I have called for quick cooking oats, but I only had old fashioned, so Iprocessed them in the food processor for a couple of seconds before adding them to the chocolate mixture.. The cookies turned out great!

Recipe courtesy of Allrecipes.