2 ½ lbs. Chicken Breast, cooked & diced
4 oz. Celery, diced
4 oz. Green Onion, sliced include tops
4 oz. Red Pepper, diced
4 oz. Almonds, toasted
8 oz. Cream Cheese, softened
8 oz. Mayonnaise
¼ tsp. Seasoned Salt
¼ tsp. White Pepper
¼ tsp. Worcestershire Sauce
Line a croissant with leaf lettuce.
Scoop of chicken salad.
Place a generous portion of alfalfa sprouts on top of salad.
Cut sandwich in half.
Secure with frill picks, skewer olives for garnish.
There’s no better way to enjoy the winter than by grabbing a warm blanket and enjoying the tasty aroma of Butterscotch Pie in your kitchen.
Brown sugar 2 cups
Evaporated milk 3 cups
Yolks, egg 7 each
Vanilla 1 Tablespoon
Flour 5 Tablespoons
Cornstarch 5 Tablespoons
Butter 4 ounces
Whites, egg 7 each
Whisk yolks, 1 cup sugar, flour, starch & vanilla till smooth in a bowl. Place milk and 1 cup sugar in 5 quart kettle and bring to boil. Temper hot milk mixture with egg yolk mixture. Return mixture to the kettle and cook until thickened. Finish by stirring in butter until melted. Pour into baked pie shell and refrigerate.
Melt one 6 oz package of butterscotch chips with 1/2 cup peanut butter over low heat. Stir in 4 cups of Rice Krispies. Press half of mix in a buttered 9×13 inch pan & chill. Set remaining ingredients aside. Stir over double boiler – 1 cup chocolate chip, 1/2 cup powdered sugar, 2 tbsp margarine, 1 tbsp water until chocolate melts. Spread over chilled mix. Top with reserved mix, chill & cut into squares.
Crepe is the French word for a paper thin pancake. It can be made from sweet or savory batters with a variety of flours.
16 (6 inch) or 10 (9 inch) crepes
Milk 1 cup
Water 1/3 cup
Flour, AP 1 cup
Salt 1/4 teaspoon
Butter, melted 2 tablespoons
Pan coating: Butter 3 teaspoons
Add 1/4 cup fresh tarragon, marjoram, chives, basil or parsley to batter when blending.
Sundried Tomato Crepes:
Add 1/4 cup minced sundried tomatoes to batter while blending.
Whole Wheat Crepes:
Replace flour with 1 cup whole wheat flour.
Replace flour with 2/3 cup all-purpose flour & 2/3 cup Buckwheat flour.
Garbanzo Flour Crepes:
Replace flour with 2/3 cup all-purpose flour & 2/3 cup Garbanzo flour.
Corn Flour Crepes:
Replace flour with 2/3 cup all-purpose flour & 2/3 cup corn flour.
Replace flour with 1 cup cornstarch and 1/8 teaspoon baking soda.
Chestnut – Garbanzo Flour Crepes:
Replace flour with 2/3 cup garbanzo flour & 1/2 cup Chestnut flour.
Blend all ingredients until smooth. Use blender, food processor or whisk. (Over blending will create a foamy mixture.) Cover and refrigerate at least 1 hour, up to 24 hours. (Flour will absorb the liquid and foam will dissipate.)
Heat nonstick crepe pan over medium heat until hot.
Coat pan lightly with butter. (3 teaspoons.)
Pour 2 to 3 tablespoons of batter on pan, tilt and rotate to coat.
Cook until almost dry on top & light brown on the edges (~1 minute). Flip over with spatula and cook additional 15 seconds until light brown.
Stack crepes as they are cooked.
Cover with foil and keep warm in oven if to be used immediately.
Or seal in plastic bags & refrigerate for later use. (3 days refrigerated, 2 months frozen.)
Cakes low in fat incorporate egg foam using whole eggs or just whites. Egg foams are made by beating eggs with sugar. Cream of tartar is added to increase the foam’s stability. Egg foam is folded into a batter, and the air bubbles (trapped within the protein) the eggs have retained, leaven the cake. Over the next couple of months, the “Baker’s Bench” will feature different methods of preparing Low-Fat Cakes. This month, we will explore the Sponge Method, otherwise known as Genoise (zhehn-WAHZ). The Genoise, a whole egg sponge cake, was developed in Genoa, Italy and adapted by the French. A sponge we eat and not bathe with!
Sugar, confectioners 3 ounces 3/4 cup
Hazelnuts, toasted 3 1/2 ounces 3/4 cup
Eggs 8 each
Sugar 4 3/4 ounces 2/3 cup
Flour, Cake 2 ounces 1/2 cup
Cornstarch 2 1/2 ounces 1/2 cup
Butter 1 ounce 2 tablespoons
Whole Egg Foam (Genoise) In whole-egg foams, warm eggs and sugar are beaten. The warmed eggs help attain a greater volume when beaten. Sifted dry ingredients are then folded into the foam. Butter is folded in to help tenderize. These cakes are dry and strong in structure. Soaking with flavored sugar syrup adds moisture. In separated-egg foam, yolks are beaten with sugar to make foam. Stiffly beaten whites are folded in alternately with dry ingredients. Separated-egg foam cakes tend to make a moister cake.
Directions: Spray (2) 9 inch round cake pans with nonstick coating. Line with parchment paper. Spray and dust with flour. Pulverize sugar and toasted hazelnuts in a food processor, into a fine powder. Create double boiler with kettle of water and mixer bowl. Whisk eggs and sugar with whisk held in bowl over simmering water, until eggs are warm and foamy and thermometer registers 110 degrees. Place bowl in mixer stand and whip on high speed until egg mixture has tripled in volume and is cool to the touch. Batter should form a ribbon as it drops into the bowl. Melt butter and keep warm. Sift flour and corn starch and add to hazelnut mixture. Sprinkle 1/3 of the dry ingredients into egg mixture and gently fold in with spatula. Repeat another (2) times. Do not over mix. Gently and quickly fold in butter. Pour into prepared pans. Bake 375 degrees for 18 to 20 minutes. Cut around cake with knife to separate from pan while hot. Cool and remove from pans to completely cool.
Peaches, dried 1 1/2 Cup
Apricots, dried 1 1/2 Cup
Pears, dried 1 Cup
Raisins, golden 3/4 Cup
Raisins, muscat 1/2 Cup
Orange, candied 3 TBL
Bourbon 1 Cup
Flour 2 Cups
Soda, baking 1 tsp
Salt 1/2 tsp
Mace 1 1/4 tsp
Ginger 1 1/4 tsp
Cinnamon 1/8 tsp
Cashews, roasted 2 Cups
Pistachios, unsalted 2 Cups
Pear 1 each
Butter 1 Cup
Sugar 1 Cup
Eggs 4 each
Sour cream 1/2 Cup
Lemon juice 1/4 Cup
Vanilla extract 1 TBL
Coconut 3/4 Cup
Chop fruit into 1/4 pieces and macerate in bourbon 8 hours.
Peel and coarse chop pear,add to maceration.
Process 1 1/2 Cups of cashews finely. Coarse chop remaining cashews
Sift dry ingredients, add processed nuts.
Cream sugar and butter, add eggs slowly. Fold in flour mixture in 3 additions.
Alternating with sour cream. Stir in lemon juice and vanilla.
Fold in macerated fruit and coconut.
Pour into two 9 1/2 x 5 1/2 pans that have been greased an overlapped
with parchment paper.
Bake 300 degrees 1 hour rotating several times. Cakes should be firm
and slightly springy. Cool and turn out. Age 2 days in refrigeration.
Deb (our wine saleswoman), Wes (CH Cook/Manager), and myself sat down and sampled some wine. We are updating the CH wine list so Deb gave us a little tour of her catalog. We landed three new wines so far. Here’s the takeaway of Two Boozehounds and a Professional Wine Taster:
Badger Mountain Chardonnay, Columbia Valley, Washington
Soft on the butter, heavy on the citrus notes. While swilling this vino it gives off a crispness and acidity that leaves little doubt it was fermented in stainless steel. Give me some melon layered with a little bit of lemon, all of which are organic. Did I mention that Badger Mountain makes 100% organic wine? CH will at long last be serving an all organic glass of wine, or make it a decanter. For the truly optimistic make it the whole bottle.
Prisma Sauvignon Blanc, Casablanca Valley Chile
Cool name, REALLY cool bottle. According to the description, this is a 100% Sauv Blanc. The green skinned grape shows through in the color of this wine. The classic grapefruit character is prominent paired with additional citrus notes. Flowery middle. Ends with a silky mouthfeel. I like this one, it’s going places. Particularly my belly!
Tinga Reserve Red Blend Claret, Colchagua Valley, Chile
First thing that Deb and Wes pointed out was nut on the nose. I always have a harder time picking up on that particular smell. They called it though. It reads, “hints of nutmeg.” The deep red hue, however, is misleading – this booze goes down too easy. It plays keys on the pallet baby! Light berry with some stone fruit thrown in for good measure. Yup, the description confirms it and calls for plum. We all agree this is a lighter red blend than what we are used to but that should not take anything away from this well-produced Chilean vino.
Sugar Cookies: a Christmas staple. This is a great recipe that can be easily doubled or quadrupled, depending on if you know Cookie Monster or not.
Powdered Sugar………………………1 ½ cup
Butter (real)…………………………… 1 cup
Eggs……………………………………. 1 or 2
Almond Flavoring…………………….. 1 teaspoon
Vanilla…………………………………. 1 teaspoon
All purpose flour………………………. 2 ½ cups (1 cup cake-1 ½ cup bread)
Baking Soda……………………………. 1 teaspoon
Cream Of Tartar……………………….. 1 teaspoon
Salt……………………………………….. ½ teaspoon
Cream butter and sugar together, add egg if making cut-out cookies add an extra egg. Add flavorings. Sift baking soda and cream of tartar with flour. Mix just until flour mixture is absorbed. Bake at 350 degrees on greased baking pans, or parchment paper lined pans. Sprinkle with sugar and bake for 7-8 minutes. For cut-out cookies chill for a couple of hours or overnight. Roll out onto floured table (may use half flour and half powdered sugar for rolling) Do not roll too thick or use too much flour. Bake and frost and decorate when cool. Freezes well.
Powdered sugar……….3 cups
Real Butter…………. 2 cups
Eggs…………………. 2 or 3
Almond flavoring…… 2 teaspoons
Vanilla………………. 2 teaspoons
Flour………………… 5 cups ( 2 c cake- 3 c bread)
Soda…………………. 2 teaspoons
Cream Of Tartar…… 2 teaspoons
Salt…………………… 1 teaspoon