Meatloaf - Perfected!

I've been making meatloaf for years. Decades, really. It's gone through a number of iterations as the years dragged on, some better than others. I posted about my bacon wrapped meatloaves early on in the life of this blog. They are good, but the whole bacon thing fell by the wayside as I came to realize that the true glory of meatloaf is how easy it is to make at the last minute. The bacon wrapping puts a kink in that "easy." So, I stopped wrapping, but I still wasn't quite satisfied. Then, one night, I was really in a hurry to get the meatloaf made and decided to not even bother with dicing an onion; I'd use dried minced onion instead. What a revelation! I'm not entirely sure why it makes such a difference, but it does. To be honest, my meatloaf often gave me heartburn when I made it with fresh onion and garlic. Now, it never does. I absolutely adore my new recipe. It is so simple, so easy to make, and so delicious. It's tender, moist, and meaty.

Now, before I give you the recipe, let's talk just a moment about the top of a meatloaf. The classic is ketchup, but I've never been a big fan. It's not thick enough and it's too sweet. I really like using just plain tomato paste, but my husband has kind of given me the turned up nose at it. I recently decided to try mixing tomato paste and ketchup 50-50 and have decided it is the clear winner. You can go with whichever of those three sounds best to you, but my vote now goes solidly in the 50-50 camp.

Meatloaf - Perfected!
Yield: serves 4

1 lb lean ground beef (~93% lean)
1 egg
1/4 tsp salt
1/4 tsp pepper
1 tsp oregano
1/4 tsp garlic powder
2 TBS dried, minced onions
1/2 cup dry bread crumbs
1/4 cup milk
1/4 cup ketchup

Topping:
1/3 cup tomato paste or ketchup, or a 50-50 mix of the two

Preheat oven to 375 degrees F. Line a sheet pan with foil. In a large bowl mix all ingredients thoroughly. Dump onto the sheet pan and form into a flat, rounded loaf. Shoot for a loaf thinner than two inches, or it will take a really long time to bake. The recipe as written will make a loaf about 5"x10"x2". Recipe can be doubled easily, simply increase the cooking time to roughly one hour. If you want to make more than a double recipe, make more than one loaf to keep the cooking time reasonable. Spread the topping over the entire surface of the loaf. Sprinkle with a little oregano or parsley, if desired. Bake for 45 minutes or until cooked through. Let cool slightly before serving so that it does not fall apart when sliced.

NOTE: If you eat a lot of processed foods or tend to eat a lot of foods high in sodium, you will probably not be satisfied with the seasoning level as written. Increase the amount of salt you add, but don't go too crazy because there is a lot of sodium hiding in both the bread crumbs and the ketchup. Try 1/2 to 3/4 of a tsp the first time you make it and adjust from there.

Bran Muffins - Perfected!

I know I updated my original bran muffin recipe not that long ago... and I love that recipe. I really do. I love that there is no refined sugar in it. I love the rich flavor from using only date sugar to sweeten them. But you know what? Date sugar is expensive!!! That recipe calls for more than a cup of the stuff, and as I started making these muffins more and more (they're really tasty!), I found I was spending a fortune on date sugar.

So, I went back and decided to see if I could modify them a bit to maintain the flavor that I loved in this new version without breaking the bank. I think I did it, well - geeze - I know I did, because I make this new recipe all the time. These muffins are my new go-to breakfast. The half a cup of date sugar the recipe now calls for is enough to make them really yummy without making me go through ridiculous amounts of the stuff.

Incidentally, since I have moved away from the "big city," I've had to start buying my date sugar online. I've been really pleased with the NOW Real Food brand date sugar. It's very dry and powdery (which can lead to a crazy cloud of it in my kitchen), but I no longer have to sift the stuff and get out a sledge hammer to break up the clumps, which I kind of like.

If you like moist and rich, sweet but not cloying muffins, you'll love these! They are full of dietary fiber (a back of the envelope calculation suggests each muffin has over 3 grams of dietary fiber) which is an important part of a healthy diet. Sometimes you can have your cake and eat it too!

Bran Muffins - Perfected!
Yield: 12 standard-sized muffins

1/4 cup canola oil
1 TBS honey
3 TBS molasses
1/4 cup brown sugar
1/2 tsp vanilla
2 eggs
2/3 cup buttermilk
1/2 cup wheat bran

1 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 cup wheat germ
1/2 cup date sugar
1/2 cup chopped dates (optional)

Preheat your oven to 375 degrees. In a medium bowl, combine the first group of ingredients. The bran in included with the wet ingredients so that it has time to soak up some liquid and soften. This helps the texture of the final product. Let this bowl sit while you prepare the rest of the ingredients.

In a separate bowl, mix together the second batch of ingredients. Stir together. If adding the chopped dates, mix those in as well so that they are covered with flour. This step helps to keep them from sinking to the bottom of the batter. Add the dry ingredients to the wet and stir just until mixed. Line a muffin tin with papers and scoop approximately 1/4 of a cup into each paper. I use a #16 disher (blue) flat filled. If you want, sprinkle the tops of the muffins with some turbinado sugar and/or wheat bran. Bake in the  preheated oven for 18-22 minutes or until they are gently browned.

Cran-Orange Marmalade

I can't tell you how excited I am to finally be posting this recipe. I've only been working on it for five years now!! While every batch has always turned out good, I was having trouble standardizing the recipe. There were a couple of batches that ended up with jelling issues, either too jelled or not jelled enough, but I think I've got it perfected now. This marmalade has a wonderful blend of sweet and tart. I absolutely adore the bits of orange peel in it; they are tender and sweet with a citrus bite. There is no bitterness here!! I often just eat it straight out of the jar, but it's good for other things too. It's an important part of my favorite sandwich (Chicken and Herb Cheese Panini). It could easily take the place of straight-up cranberry sauce at your holiday table this year. And it is absolutely gorgeous! Make it for gifts; no one will be disappointed!

The first step is to prepare the peel. You need about 8 average sized naval oranges. Use a peeler to remove all the skin on each orange. Then slice the peel into thin strips. Place in a bowl and cover with cool water. Soak the peel for ten minutes and then drain.

The next step is to cook the peel. Place it in a small sauce pan with the apple juice and sugar and simmer until the peel is soft and translucent, about an hour.

Then add the dried cranberries so they can soak up the syrup as well, This helps to keep them from floating in the final jam. Let them cook with the peel for 20-30 minutes. I especially love the dried cranberries in this jam because they hold their shape and have such a nice chewy texture.

In a separate pot, cook the fresh (or frozen) cranberries with sugar and a small amount of water. Cook until they are split and nice and soft. Cool slightly and then press through a sieve. We want the flavor of the berries without all the seeds of skins.

Lastly, supreme the oranges (that's where you peel and then cut the sections out of the membrane) and cut the flesh into small pieces. You do not want all the excess juice, just the flesh cut in pieces. Cook these pieces in a large pot with sugar until it comes to a boil, and then continue boiling for 3-5 minutes.

The last step is to put all the pieces together. Add the peel mixture and the sieved cranberries to the cooked orange and stir. Bring to a hard boil and add the liquid pectin packet. Return to a hard boil and boil one minute. Let sit five minutes before ladling into half-pint jars, leaving 1/4 inch head space. Process in a water bath canner for 8 minutes. Remove from the heat and let the jars sit in the water for five minutes before removing, otherwise they may ooze and weep.

Cran-Orange Marmalade
Yield: approx 7 half-pint jars

1 1/2 cup firm-packed orange peel
3/4 cup apple juice
1 cup sugar
1 cup dried, sweetened cranberries

Use a peeler to remove the peel from approximately 8 average sized oranges. Slice into short, thin strips. Soak the peel in a bowl of water for ten minutes and then drain. Then simmer in a small sauce pan with the apple juice and sugar until soft and translucent, about an hour. Add the dried cranberries and let cook another 30 minutes. Set aside.

1 bag of cranberries (fresh or frozen)
1/4 cup water
1 cup sugar

Cook the cranberries, water, and sugar together until they split and are soft and then pass the mixture through a sieve to remove the seeds and skins. Set aside.

1 cup chopped, supremed orange sections
2 cups sugar

Supreme the peeled oranges (cut off the skin and cut out the sections from the membrane) and then cut the sections into small pieces. In a large pot, add the orange sections and sugar and cook until boiling, and then continue to cook for 3-5 minutes.

1 pouch liquid pectin

At this point, add all three components together. Add the peel/dried cranberry mixture and the sieved mixture to the hot orange sections. Stir together and bring to a boil. Add the pouch of pectin and return to a boil. Boil hard for one minute. Let mixture sit five minutes before ladling into prepared half-pint jars. Leave a 1/4 inch head space and process in a water bath canner for 10 minutes. At the end of the processing time, remove canner from heat and let the jars sit in the water for five minutes before removing (this helps keep them from oozing). Note that this jam may take 24 hours to fully jell.

If you need more guidance on canning basics, see my Canning 101 post.

Chicken Meatballs

Necessity is definitely the mother of invention... especially when it comes to recipe development! I started making these about a year ago when my boy started eating solid foods. I wanted a soft meatball that was mild and yet flavorful, low in salt, froze well, and was quick and easy to make. I initially only made them for him; I would make a batch and immediately freeze them, pulling a couple out as needed. But as time went on, I found I was snacking on them so much when I made them that maybe I should try making them for our dinner as a family. They are certainly tasty enough for anyone to enjoy! As I said, they are quick and easy to make and they freeze very well, so you can make a big batch and store them in the freezer for those days when you've forgotten to make a dinner plan.

Chicken Meatballs
Yield: 24 meatballs (using #40 disher)

1 lb ground chicken
3 slices fresh wheat bread crumbs (prepare in food processor)
1 bunch green onions (green tops only), sliced
      OR 1/4 cup dried minced onions and 2 TBS dried parsley
1/8 tsp garlic powder
1/8 tsp ground thyme
1/8 tsp ground sage
1/8 tsp ground rosemary
1/3 cup milk
1 whole egg
1/2 tsp salt (optional)
2-3 cups unsalted or reduced sodium chicken broth or stock

Mix all ingredients except the broth together in a bowl. Pour the stock into a shallow saute pan. Heat to a boil. Using a #40 disher, drop meatballs into the hot broth. Cover and reduce heat to a simmer. Cook for ten minutes. Remove from the broth and let cool before freezing or serve immediately.

Chewy Granola Bars

 Oh my! Oh my, oh my! I just perfected this recipe after a bunch of trial runs... wow! I actually have a whole mess of really awesome recipes to share with you, I've just been having a hard time finding the time to post them. But this one... this one, I've got to make time for right this second. I have to share it with you so that you can make it. Perhaps gift some to your mother later this week, like I am (shhhhh, don't tell!).

You can make a whole bunch of different versions, including a straight up chocolate chip, cinnamon raisin, or - like you see above - an almond joy version. The basic recipe and procedure is the same, you simply change the add-ins. Quick oats and crisp rice cereal make the base, but I like to add some chewier grains as well. You could just use old fashioned oats, but I really found this multi-grained cereal was perfect for this application. It has wheat, barley, rye, and oats.

The first step is to mix the dry ingredients. The hot candy part of this recipe goes quite fast since it only goes to the soft ball stage. If using almonds, I definitely recommend toasting them first. You can do it in the oven or on the stove top. This picture is from a middle batch. I chopped the almonds here, but in the end, I decided I liked to just leave them whole. Again, the joy of this recipe is that the details are up to you!

As for the molding, it will be easiest if you have two pans the same size and of the 9 x 13 persuasion. I have two quarter sheet pans that work perfectly for the task. You'll also need two sheets of parchment. I do not spray the parchment with oil, it isn't necessary and just makes the bars oily. Nobody wants oily. I lay one sheet down, pour in the hot mix, using gloved hands to push it around. I then put another sheet of parchment on top and use the other pan to push down as hard as I can, as evenly as I can. Once it's been pressed, you can remove the top pan, and - if you want - the top parchment. Let sit at room temperature for an hour or two before cutting. 

Chewy Granola Bars
Yield: 20 bars (about 1 x 5 each)

For the syrup:
6 TBS honey
4 TBS salted butter
1/2 cup brown sugar
1/2 tsp vanilla

about 5 cups of mix-ins (see below for suggestions)

Have two quarter sheet pans (or similar) and two pieces of parchment available. Mix together your dry mix in ingredients in a large bowl. Set aside. In a heavy sauce pan, heat the butter, honey, and brown sugar. Stir just until the mixture starts to bubble. Cook, without stirring, until the mixture reaches 240 degrees (soft ball). Immediately stir in the vanilla and pour over the dry mix. Stir until somewhat well mixed. Then, with gloved hands, finish mixing by hand and pour into one of the sheet pans lined with one sheet of parchment. Use your hands to spread it out fairly evenly. Lay the other sheet of parchment on top, then place the other sheet pan on top and push as hard as you can to pack the mixture. Let the mixture harden at room temperature for at least an hour before cutting. Cut the bars first along the long axis and then cut each strip into ten bars. Cut bars using a large, sharp knife. You can use a bench scraper if it is sharp, but a large chef's knife works best. Store in an air tight container.

Suggested Mix-In Versions:
*** If you are adding chocolate pieces into the bars, let the mixture cool slightly before adding and pressing into pans.

ALMOND JOY BARS
1 1/2 cup flaked, unsweetened coconut
1 1/2 cup crisp rice cereal
1 cup old fashioned oats or multi-grained cereal
1 cup quick oats
1/2 to 2/3 cup whole, toasted almonds
melted chocolate for spreading over top side before cutting OR 1/2 cup large, dark chocolate pieces***

CHOCOLATE CHIP BARS
2 cups quick oats
1 cup old fashioned oats or multi-grained cereal
2 cups crisp rice cereal
1 cup mini-chocolate chips***

CINNAMON RAISIN BARS
2 cups quick oats
1 cup old fashioned oats or multi-grained cereal
2 cups crisp rice cereal
3/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1 cup raisins

Applesauce

'Tis the season... for applesauce! Actually, it's almost past, but in most places you can still get apples for a pretty good price right now. Depending on where you live, you may still be able to go and pick your own in a nearby orchard. (My favorite site for finding pick your own farms is this one here.)

I love homemade applesauce. However, I am an applesauce snob, for sure. While you can make decent applesauce out of almost any variety of apples, there are a few apples that excel in this department. While everyone has slightly different taste and texture preferences when it comes to applesauce, I am all about Cortland apple applesauce. I first came across this apple in 2006 when we lived outside Dayton, Ohio. Once I tasted Cortland applesauce, there was no going back. It has the perfect balance of tart and sweet. The finished texture is everything I want in an applesauce: it breaks down nicely but doesn't end up mealy. It makes life easy because I don't need to run it through a food mill (although you certainly can, if you prefer that texture). They are a beautiful apple. Red with green streaks and green at the stem end or on the shoulders (watch out, if the green is too extensive, then the apples are not fully ripe). The flesh inside is quite white and is slow to brown. While they are not a super crisp apple, they are still wonderful for eating out of hand. I love them. Unfortunately, until recently, it'd been a few years since I'd come across Cortland apples.

A couple of months ago, we went on a short vacation to Door County, Wisconsin. Low and behold, I came across a bag of Cortlands in one of the farm stands there. They were a little pricey, so I only bought a half-peck bag. Unfortunately, that batch of applesauce was small enough that I polished it off in only a few days. I started looking for more. I was so excited when I found a half bushel at the last farmers' market of the season... and for a decent price too! I polished off half of that batch of applesauce in a few days before I managed to finally put some in the freezer. I was a little despondent because I knew that wouldn't last me long (and my boy, who loves the stuff, has started to put away his fair share). Wouldn't you know that the very next time I went to the grocery store, they had Michigan apples, including Cortlands, on sale for 59 cents a pound? I now have fulfilled my applesauce destiny for the year!

In the last eight years, I have processed a LOT of apples. Bushels and bushels and bushels of apples. The method of preparing apples that I will share here is, in my opinion, by far the most efficient way out there. The other day I processed a peck and a half (about 15 pounds) of apples about 45 minutes. Here's how I do it. You need a paring knife, a vegetable peeler, and a melon baller.

Step One: Cut all of the apples in half. This method is an assembly line method. As the years went by, I found I used up a lot of time picking up and setting down my tools. I discovered it was much more efficient to do each step to every apple before moving on. You do not need to worry about excessive browning if you are doing a bushel or less, especially if you are using Cortlands.

Step 2: Core the apples with a melon baller.

Step 3: Notch out the stem and blossom end with a paring knife. It is important to do the coring before the notching in order to save time. Since the melon baller is only so large, you can easily cut out any core or stem bits you might have missed in step 2.

Step 4: Peel with a vegetable peeler. You can use a paring knife. but I find two problems with that. First, I end up with a lot more of the apple on the peel and I like to maximize my efforts. Second, I find my hand cramps a lot less using the vegetable peeler when I'm doing a large batch.

Step 5: Cut the halves into wedges and put them into a heavy duty pan. Obviously the size of the pan needed will depend on how many apples you are cooking.

Now that the hard part is done, you can while the afternoon away to applesauce nirvana! Add a small amount of water to your pot (I use about 1/4 cup water per peck of apples). Place the lid on the pot and place over medium heat. Cook, stirring occasionally, until the apples have broken down. They should break apart as you stir. When the apples are close to being completely broken down, add your sugar. There is no recipe here because every batch of apples have a different sugar content. For a peck, I usually start with a half cup of sugar. Stir it in and then taste. Add more as necessary until it is right for your tastes. I like to add cinnamon as well. Again, it's all personal preference, so simply add a small amount at a time and keep tasting. Continue cooking until the applesauce is the texture you want. I think I usually cook my applesauce for between one and two hours. Cool and refrigerate or freeze... or can!

If you want to can the applesauce, you can process it in a water bath canner. If you have never canned before, you can check out my Canning 101 post for instructions. Applesauce should have a half-inch head space and be processed 20 minutes for both pints and quarts. Please note that when canning applesauce, I strongly recommend leaving the jars in the canner for 5 minutes with the heat off after the processing time is done, as they can ooze horribly if you yank them right out of the hot water. Lastly, when canning applesauce, I always add extra water to the mixture before putting it in the jars. I find that the applesauce thickens during canning as moisture is lost during the pressurizing process and I find it unappealing.

Cinnamon Rolls - Mastered!

My in-laws showed up yesterday to come meet their newest grandson. I feel fortunate to have such a great relationship with my in-laws such that I am excited for their visit. It helps that my mother-in-law is great with babies and this has allowed me to get a few things done around here. To celebrate the first morning of their visit, I decided to make a pan of cinnamon rolls.

Now, I posted my recipe for cinnamon rolls a long time ago. You can see that post here. However, while the basic recipe has remained the same, there have been a number of changes that have turned these rolls from good to super-freaking fantastic. I used to have a hard time passing by a Cinnabon when out and about, but now it's not a problem. I like these rolls better! It's amazing what a difference a few subtle changes can make. You may want to read through my last post first if you are not familiar with the general gist of how cinnamon rolls are made. In this posting, I will focus on the changes to the recipe and then will re-post the recipe in full at the end in case you want to print it out.

The first major change was in the filling. I'm not sure why it makes such a big difference, but changing from regular sugar to brown sugar completely changes the way the filling melts. If you mix the butter and sugar together first into a paste, along with the cinnamon, it melts even better and makes a nice gooey filling. Here you can see the dough rolled out with the filling spread out on it.

The nest major change was the way that I rolled the dough. If you look at my pictures in my original post, you'll notice just how thick the dough was when I rolled it up. That resulted in rolls that were very bread-y without a lot of that delicious filling. I now roll the dough almost as thin as I can manage. I shoot for no thicker than one quarter of an inch now. In my experience, it is imperative to have the dough cold to manage this. That's why I put the dough in the refrigerator for a second proofing. Roll the dough up and then use a serrated blade to cut perfect rolls.

Compare this photo with the similar one in the previous cinnamon roll post and you can see just how many more rolls you get in the dough when it is rolled thinly. It leads to a much better balance of dough and cinnamon/sugar filling.

You can see here how that filling melts so much better than in my previous recipe. The last change that I made to the recipe was in the icing. Adding a little cream cheese to the icing, with that little bit of tang it imparts, is absolutely divine and really puts these rolls over the top. My goodness, these things are delicious! Be sure to have a plan for all twelve rolls or you may find them all in your own tummy!

Cinnamon Rolls - Mastered!
Yield: 12 rolls

2 1/4 tsp instant yeast
1 1/4 cup warm milk
1/4 cup sugar
1/4 cup shortening
1 tsp table salt
3 whole eggs
4 to 4 1/2 cups flour

1/2 cup butter (one stick)
1 cup brown sugar
4 TBS cinnamon

4 ounces softened cream cheese
2 cups powdered sugar
1-2 TBS milk

Mix the first 6 ingredients together in the bowl of a stand mixer (through the eggs). Add two cups of the flour. Mix on medium with a paddle for 3 minutes. Add the remaining 2 to 2 1/2 cups flour. The amount of flour can vary depending on the humidity of your kitchen. You are looking for a dough that is still somewhat soft and sticky. It will become more workable after it rises and is chilled.

Place the dough in a grease bowl, covered with plastic wrap, until it is doubled. Knock down the dough and refrigerate for 2 hours (and up to 24 hours). Turn the cold dough out onto a floured counter. Roll out into a rectangle as thin as the dough will reasonably allow; shoot for less than 1/4 of an inch. The rectangle will be approximately 20 inches by 12 inches. Beat together the softened butter, brown sugar, and cinnamon. Heat gently in the microwave if it is not soft enough to spread on the dough. Spread the mixture evenly on the dough. Roll up tightly and slice, using a serrated blade, into twelve rolls. I trim off the ends before slicing so each roll has a nice look to it.

Place the rolls in a greased 9x13 inch pan. They also fit nicely four to a pan in 8" disposable aluminum pans if you want tot gift them. Cover the pan with plastic wrap and allow the rolls to rise for 30 minutes or until slightly puffy. Preheat the oven to 350 degrees F. Remove the plastic wrap and bake rolls for 25 minutes or until baked through and gently golden. Remove rolls from the oven and cool for 15 minutes before icing.

Beat the cream cheese, powdered sugar, and milk together until it forms a smooth icing. It will be too thick to pour. Spread the icing over the rolls. Serve immediately or store in an airtight container and reheat in the microwave before serving.

7/31/13: I have altered the amounts for the filling slightly. I decided, if your going to go all out and have a cinnamon roll, it might as well be the best roll it can be! I upped the amount of brown sugar slightly (from 3/4 cup to one) and increased the amount of cinnamon a bit (from 3 to 4 TBS). I just made these again this weekend. Sooooo fabulous!!!

Refrigerator Dinner Rolls

You're going to love this recipe! If you've been intimidated by making dinner rolls from scratch, be afraid no longer! These are so easy to mix, so easy to shape, and so easy to bake. And the best part? They taste phenomenal!!!!! These rolls have a lovely flavor, are light and soft, and are the perfect vehicle for sopping up whatever gravy or juices you've got going on in your meal.

This recipe makes a good sized batch of rolls, somewhere in the neighborhood of three dozen. The other nice thing about the dough is that once it is made, it keeps fairly well. You can leave it in the refrigerator up to three days or store it in the freezer for up to a month. If you freeze the dough, thaw it completely in the refrigerator before proceeding. This is a fairly soft dough that can be mixed by hand fairly easily, but if you have a stand mixer, it is the easiest dough ever to mix.

Refrigerator Dinner Rolls
Yield: approx. 3 dozen rolls

4 1/2 tsp instant yeast (or 2 pkg active dry yeast)
1/3 cup sugar
2 cups warm water
5 1/2-6 1/2 cups of flour, divided
2 tsp table salt
1 whole egg
1/3 cup shortening, melted and cooled slightly
egg yolk wash (one yolk and 1 TBS water) optional

If using active dry yeast, mix the yeast, water, and sugar together first until it become frothy. If using instant, you can simply mix the ingredients together. Add 4 cups of the flour to the yeast, water, and sugar. Stir together and then add the salt, egg, and shortening. Add as much of the remaining flour as is necessary to make a soft dough. Knead a couple of minutes until the dough is smooth. It will still be sticky at this point, but once it rises in the refrigerator, it will be a nice dough to handle.

Place the mixed dough in a greased bowl, at least 4 quarts in size. Cover the bowl and place in the refrigerator for two hours or until doubled in size. If you want to store the dough at this point, punch it down and put it back in the refrigerator or in the freezer. If you are ready to make rolls, dump the dough out and punch it down. Cut the dough into strips to make shaping easier. Cut the strips into small pieces such that when you roll each piece into a sphere it's about 3/4 of an inch in diameter. Spray a muffin tin with oil and place three of the dough balls in each cup. Cover with plastic wrap and let rise in a warm place until double, about an hour. Brush the tops with egg wash and bake at 400F for about 12 minutes or until nice and golden. Remove from the oven and let cool a few minutes before removing from tins.

Spinach & Sage Dressing

This little side dish here is one of my favorites. The flavors go so well together. I love the savory flavor of the sage with the onions, mushrooms, and spinach. Dressing does not need to be a holiday exclusive dish! I like to prepare this dish year round. And, as you know, dressing from a box just isn't the same.

This recipe started as the filling for my stuffed mushrooms. Then, over the years, it's morphed into its own dish which I serve either alone as a side dish or use as a stuffing. You can roll it up in a pork tenderloin or stuff it in the center of a chicken breast. I'm telling you, this is some good stuff!

Spinach and Sage Dressing
Yield: 4 side servings or enough to stuff one pork tenderloin

3 TBS butter
1 cup diced onion
1 1/2 cup diced mushroom
2 cloves garlic, minced
6 oz fresh spinach, chopped
1 TBS ground sage
1/4 tsp salt
1/4 cup ground Parmesan
1/2 cup panko bread crumbs

Melt the butter in a saute pan. Saute the onions and mushrooms over medium-high heat until tender and lightly browned. Add the garlic and cook one minute. Reduce the heat to medium-low and add the spinach, stirring to wilt. Add the sage, salt, and Parmesan, stirring to mix. Lastly, add the bread crumbs, stirring to moisten. Serve immediately as a side dish or let cool before stuffing into pork loin or chicken breasts.

Lemon Cornmeal Crisps

I am so excited to finally share this recipe with you! A while ago (oh, geeze, can it really have been over two years ago!?!), I shared a recipe with you for lemon cornmeal cookies. In that post, I detailed how I had been fiddling with two different recipes. The recipe I previously posted makes a light, tender, lemony cookie that is sweet and - most definitely - a cookie. The other recipe, which I am sharing today, is a cookie-like crisp that is less sweet, more crispy, and has some resemblance to a thin, crispy cracker. Although the basic flavors of the two are the same, the end result is quite different, and I absolutely adore them both!

I am trying to come up with the best way to describe the texture of these lemon cornmeal crisps. If you look at the following picture, showing the top and bottom of the crisps, you can see they almost look like really thick tuile cookies. And in a way, they fit that bill. These crisps are snappy and delicious!

I mix the dough in a food processor. The procedure for making this dough is very similar to making pie crust. I love the wonderful texture and flavor that cornmeal adds!

After mixing the dry ingredients (including the sugar), add the cold butter (cut into cubes) and the lemon zest. Pulse just until the mixture resembles coarse crumbs.

Mix the buttermilk and vanilla together and then add to the processor, only working the dough until it just starts to pull together. A word of caution: this dough is quite a bit stickier than regular pie crust due to the high sugar content. If you dampen your hands before handling it, it helps a bit.

Dump the dough onto the counter and shape into a disk. Wrap in plastic wrap and refrigerate for 6 to 24 hours. Longer tends to be better in the case of this dough. Again, it's a bit sticky, but as it sits in the refrigerator, the cornmeal hydrates and results in a less sticky dough. When you are ready to cut the cookies, cut the dough into four sections so you can work with a small amount at a time. Keep the remaining parts refrigerated until you are ready for them.

Prepare sheet trays with parchment and preheat the oven to 375° F. The crisps don't spread too much, so you can place them fairly close together (closer even than I show in this picture).

The big thing is to roll them thin!! Again, this dough can be a little tricky to work with, but I promise the end result is worth it. Just roll them as thinly as you can while still having the dough maintain its integrity.

The last step, if you're so inclined, is to sprinkle the tops with sanding sugar. I really like the added crunch this adds to the crisp, but it is entirely optional. I also like how it adds a little sparkle to the crisps. In the photo below, the crisp on the left is naked while the one on the right was sprinkled with sanding sugar.

Bake for 12-14 minutes, or until the edges are nicely golden. The crisps will not brown evenly and they will burn on the edges before the centers become golden, so keep an eye on them. Like any cookie this thin, once they start to brown at all, keep a close eye on them; they can go from "not yet" to "oh no!" in a matter of moments. Let the cookies cool briefly on the sheet and then transfer to a cooling rack to finish cooling completely. Strangely enough, I find I prefer these cookies after they have had a chance to sit a few days. This can be a wonderful thing as they make great gifts that can be made ahead of time.

Lemon Cornmeal Crisps

Yield: approx 60 - 2 1/2 inch rounds

1 3/4 cup flour

3/4 cup granulated sugar

1/3 cup cornmeal

1/4 tsp salt

3/4 cup cold butter, cut into small cubes

zest of one lemon

1/2 cup buttermilk

1 tsp vanilla

sanding sugar (optional)

In a food processor, pulse together the first four ingredients. Add the butter and lemon zest and pulse until the mixture resembles coarse crumbs. Mix together the buttermilk and vanilla and add to the processor, mixing only until the dough starts to come together. Dump the dough out and shape it into a disk. Wrap the disk in plastic wrap and refrigerate for 6 to 24 hours. For easier dough handling, longer refrigeration is better.

When ready to bake, cut the dough disk into four pieces. Rolling one piece at a time, keep the remainder refrigerated until ready to use. Preheat the oven to 375° F. Roll the dough out as thinly as you can. This dough can be a bit tricky and you will want to use plenty of flour to keep it manageable. I cut mine into 2 1/2 inch rounds, but you can cut them in any shape you desire. Sprinkle with sanding sugar if you want a shiny, crispy top to the crisps. Bake 12-14 minutes, or until the crisps are nicely golden around the edges. They will not brown evenly; the edges will become too done before the center turns golden, so keep an eye on them. Cool slightly on the baking sheet before transferring to a cooling rack to cool completely. Store in an air tight container for up to ten days. These crisps actually taste best two or three days after they are baked.

Parmesan Potatoes

Behold the most delicious potatoes ever! My mom made these for our family while we were growing up, and they have always been one of my favorite dishes. My only complaint is that she would stack the potatoes too much. As you might imagine, the best part of these potatoes is that golden, delicious crust on the outside of each slice. If you stack the potatoes too much, then only a small percentage of the potatoes have that crust. That state of being is an unfortunate and unnecessary occurrence. You may need to use a larger pan, or even two pans, so that the potatoes are spread as close to one layer thick as possible, but it is really, really worth it.

The other thing I want to throw out there is that potatoes have really gotten a bum rap lately... kind of like what eggs went through in years past. While, obviously, if you always eat your potatoes deep fried or mashed with a stick of butter, they are not a very good meal choice. By themselves, however, potatoes are a healthy and delicious addition to any meal. They're definitely a better choice than pasta. In fact, serving for serving, I would even argue that potatoes are a better choice than brown rice! I love this nutrition data site and suggest you go compare the nutrition data of potatoes with your other side dish options if you have been hesitant to eat potatoes lately.

This dish is nice because you get all the flavor and "pow!" of a sinful side dish while actually being quite restrained. You can use any kind of potato. In this case, I used little red potatoes, but you can use russets or Yukon Gold, or... whatever. I like to leave the skin on. I like the way it looks; I like the way it tastes. Plus the skin has a large percentage of the fiber and nutrients of the potato. Slice the potatoes thinly, about 1/8 of an inch. I use a mandolin, but you can slice them the old fashioned way or with a food processor.

Be sure you've started your oven to preheating to 425° F. Spray a baking sheet with cooking oil. Place your potato slices in a bowl and toss with a little bit of melted butter. You only need a tiny bit! The potatoes just need to have a little bit of a sheen from the butter (or oil, if you prefer).

Lay the potato slices out on the baking sheet as close to one layer thick as possible. In this case, I had plenty of room on my baking sheet. When things are a little tighter, I use a shingle pattern to maximize my use of space. Sprinkle the slices with a little salt (go easy, Parmesan is already pretty salty), some pepper, a little grated Parmesan cheese (I use the stuff in the green can for this application), and a little bit of paprika.

Bake until the potatoes are cooked through and golden. Depending on how many you are baking, it could be anywhere from 20-40 minutes. For best results, serve immediately!

Parmesan Potatoes
Yield: 4 side servings

3-4 cups of sliced (1/8 inch thick) potatoes
1 TBS melted butter
3 TBS grated Parmesan cheese
dash paprika
salt & pepper to taste

Toss the potatoes in the melted butter. Lay out on a greased baking sheet as close to one layer thick as possible. Sprinkle with cheese and paprika. Salt and pepper to taste. Bake in a 425° F oven until the potatoes are cooked through and golden. Baking time will depend on how thickly you stack your potatoes, but start checking after 20 minutes. Serve immediately.

Prosciutto and Cheese Calzone

The simplicity of this dish belies its absolute deliciousness. The filling is simple and straight forward, and it takes mere minutes to put together, but the end result is so fabulous. This calzone is a flavor explosion in your mouth. Of course, you can never go wrong in my book with a dish containing prosciutto. Cured meats are always a good thing... flavor-wise at least. Then throw in a nice mixture of mozzarella and chèvre (soft goat's cheese), a little minced garlic, and fresh thyme, and you are on your way to paradise.

Make your own crust or use store bought. I've done it both ways and it is delicious either way. This is also a great dish to serve at a party; it's the perfect finger food. It's yummy hot out of the oven or at room temperature. And, though I haven't had this issue very often, it's also quite good cold the next day. Yum!

First, mix together the mozzarella cheese, chèvre, garlic, and thyme in a bowl.

Roll out your dough into a large rectangle. If you made your own dough, shoot for a 16 x 20 inch rectangle. That will set you up to fit nicely on a half sheet pan when you fold it over in half. If you are using rolled pizza dough out of a can, you will need two cans, one for the bottom and one for the top. Spread the cheese mixture over half the dough. Notice that it does not need to be too thick. Moderation is key here. I've found that too much filling can make a somewhat overbearing calzone.

By the way: be smarter than me. Place the dough on the baking sheet after you roll and before you fill... that's much easier than what I had to do to move this thing onto the pan after I had it all prepared. Hindsight is such a great thing, isn't it?

Then spread thin slices of prosciutto over the cheese mixture. Again, you don't need a lot to end up with a great flavor profile. Fold the dough over and crimp the edges. Brush the top with some egg wash to end up with a lovely golden crust. Bake at 425° F until nice and golden, about 20-30 minutes. Let cool slightly before serving.

Prosciutto and Cheese Calzone
Yield: 4-6 main course servings

1 lb pizza dough

3 cups shredded mozzarella cheese
1/2 cup crumbled chèvre (soft goat's milk cheese)
1 TBS minced garlic
1 tsp fresh minced thyme
1-2 oz thinly sliced prosciutto

1 egg yolk & 1 TBS water for egg wash

Roll out the pizza dough fairly thinly. Mix together the cheeses, garlic, and thyme. Spread over half the dough. Lay the prosciutto evenly on top of the cheese mixture. Cover the cheese and prosciutto with the other half of the dough. Roll up and crimp the edges. Brush the top with egg wash and bake in a 425° F oven 20-430 minutes or until nicely golden. Let cool slightly before serving.

Audrey's Chocolate Cake

This cake... let me tell you something about this cake. You have never tasted chocolate cake until you have tasted this chocolate cake. In my family, there is no other cake. Ever. Every birthday, every Valentine's day, every special event that called for a cake while I was growing up, was celebrated with this cake. It's that good. It is so chocolaty and moist, there is absolutely no compare.

Imagine my surprise the other day when my mom informed me that she was surprised this cake wasn't already on here. What do you mean it isn't on there? I asked. Of course it is. But it wasn't. I guess this recipe is so ingrained in my life, it never occurred to me that I had never actually posted it.

Well, let me correct that error right this second.

As you might imagine, my family's had this recipe for a long time (I'm no spring chicken, you know). My family is from Pennsylvania Dutch country, near Hershey, which makes sense since I'm pretty sure this recipe is an adaptation of Hershey's chocolate cake recipe. Audrey is my aunt and I guess my mom got the recipe from her since it's her name that's been attached to this recipe for as far back as I can remember; I have no idea where she got the recipe. I suppose it's fairly irrelevant at this point. All I know is that this is the best chocolate cake ever. Oh wait, I said that already.

The first step is to sift together the dry ingredients. I'm not normally a stickler for this kind of thing, but cocoa powder can be lumpy.

Then mix together the wet ingredients. Brew a cup of black coffee and have it on stand by. Add the milk and egg mixture to the flour and cocoa mixture first and then add the coffee last.

This batter will be exceptionally thin. I guess that's what makes for such a moist cake.

Pour the batter into two greased and parchment lined (cut to fit the bottom of the pan to help the cake come out cleanly) 9" cake rounds. If you prefer not to make a layer cake, simply pour into a 9" x 9" square pan with 3 " sides. Bake at 350 degrees for around 35-40 minutes for 9" rounds, closer to 50 minutes for the 9x9x3 cake. Bake until a tester in the center comes out clean. Let cool completely before removing from the pan.

I like this best as a layer cake with frosting, but it is plenty good all by its little lonesome (that's how my mom usually serves it). Be sure to have a glass of milk or a cup of coffee on hand for this one; you're gonna need it!


Audrey's Chocolate Cake
Yield: one 2-layer 9" round cake or one 9"x9"x3" square cake

Sift together:
2 cups flour
2 cups sugar
3/4 cup Hershey's cocoa powder (do not use Dutch processed cocoa)
1 tsp baking powder
2 tsp baking soda
1/2 tsp salt

Mix together:
1 cup milk
1/2 cup vegetable oil
2 eggs
1 tsp vanilla extract

1 cup black coffee

Preheat the oven to 350° F. Sift together the first batch of ingredients. Mix together the second batch of ingredients in a separate, smaller bowl. Add the wet to the dry and mix thoroughly. Lastly, add the coffee. The batter will be very thin.

Pour the batter into two prepared 9" cake rounds. Grease and place a cut-to-fit piece of parchment in the bottom of the pans. Or, you can bake the cake in one 9"x9"x3" pan. Bake 35-40 minutes for 9" rounds or 45-50 minutes for a 9"x9"x3" cake, or until a tester placed in the center comes out clean. Cool completely before removing from pan and frosting.

Chocolate Frosting
Yield: enough to frost one 9" 2-layer cake

3/4 cup Hershey's cocoa powder
3 cups powdered sugar
1/2 tsp vanilla extract
1 stick (1/2 cup) butter, softened
8 TBS milk

Sift together the cocoa powder and sugar. Stir in the butter carefully, lest you end up with a cocoa/sugar cloud. Add milk. When evenly moist, whip with a mixer until smooth.