Saturday, May 21, 2016

Homemade Shortcakes

2 cups white flour
4 tsps baking powder
1/4 tsps salt
2 Tbsp sugar
2 Tbsp salted butter
2 Tbsp shortening  (Gasp! Quel horreur!)
3/4 cups milk

Stir all the dry ingredients together.
Cut in butter and shortening with a whisk.
Mix in milk until combined.
Drop by spoonfuls onto cookie sheet.
450 degrees for 15 minutes
Makes 6 large shortcakes

Veggie Linguine in a Light Parm Sauce

I just made this up. It's to die for.
2 tbsp butter
6 mushrooms chopped
10-12 cherry or grape tomatoes, halved
1/2-3/4 c frozen chopped spinach
1 tsp minced garlic
1/4 c pine nuts
fresh chopped basil
A few artichoke hearts, chopped
1 scallion, whites only, chopped
White wine
1/2 lemon, juiced
3/4 c heavy cream
1 c grated parm
A box of wheat linguine

Boil linguine to AL dent
melt butter in deep frying pan
Add onions first, cook a minute or two, then add garlic and mushrooms, cook another minute, then add spinach, basil, tomatoes, pine nuts, artichokes lemon juice.
Salt and pepper.
When all that looks softened to your preference, add wine and lemon juice. When that has simmered a couple minutes, add heavy cream and simmer until it starts to thicken.
When sauce has thickened, toss in cooked pasta and parm with tongs and gently toss until the cheese starts to melt and incorporate with the sauce. Serve hot.

Tuesday, April 19, 2016


This is a Marilynn style recipe, so excuse the lack of specifics. I'll go back and add details later when I have time.

1 cucumber peeled and chopped
4 Roma tomatoes, chopped
1 round of fresh mozzarell cheese, chopped into cubes
1 package fresh basil, chopped

Combine all that in a large bowl

Take a loaf of Italian artisan ciabatta bread and chop it into large cubes
Set your oven to low broil
Toss bread cubes lightly in EVOO and place on a cookie sheet
Toast them lightly in the oven. KEEP A CLOSE EYE ON THEM! You're NOT making croutons! They should be lightly toasted, not hard as rocks.

Make a vinaigrette out of red wine vinegar, balsamic vinegar, fresh garlic, s&p, EVOO, and dijon mustard.

Toss bread with salad mix and dressing, serve immediately.

Monday, April 18, 2016

Pregnancy Mac n Cheese

Non-pregnant people may also eat this mac n cheese. The title refers to the fact that I crave pasta like crazy when I'm pregnant and so have slowly perfected this recipe until, I must admit, it is the creamiest, cheesiest, most delectably perfect mac n cheese recipe around. I made it almost daily when I was pregnant with Ezra, this one has gotten me craving some different things, but I've still made it a few times. Here goes:

The sauce makes enough for about 8 oz of uncooked pasta of your choice. I usually use wheat penne, but shells or elbow macaroni are equally tasty.

Boil your pasta in salted water.

Melt 1 tablespoon of butter in a sauce pan.
In a separate bowl combine 1/3 cup cream cheese, 1 cup of milk, 1 rounded tablespoon of flour, and 1 tsp of salt. Blend in a blender or with an immersible blender, until smooth.
Add this combination to the melted butter and simmer, until thickened.
When it has thickened well, remove it from heat, and whisk in a rounded cup of sharp cheddar cheese.
Whisk until just smooth and then cover and let it sit. It will thicken while it sits, about 1 minute.

Drain pasta and combine with sauce.

At this point you can choose to devour it, or if you want to be a traditionalist, you can throw it is a casserole dish, top with breadcrumbs, and bake at 375 until browned on top. You can serve it with additional shredded cheese for topping, if desired.


Thursday, March 24, 2016

Garrett's berry lemon cream crepes

Creamy lemon berry Crepes

These are the crepes that Garrett always makes for me on my birthday and mothers day.  I thought we had added this recipe previously but apparently not, so here it is! This recipe comes from and is slightly adapted. It's a definite winner.  Garrett usually doubles it when he makes them.  
  • Prep
  • Cook
  • Ready In


  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 3 tablespoons butter, melted
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 (8 ounce) package cream cheese, softened
  • 1 1/4 cups sifted confectioners' sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy cream, whipped
  • 4 cups sliced strawberries, blueberries, and raspberries or berries of choice


  1. Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
  2. Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
  3. Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
  4. To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.

Sunday, January 24, 2016

Slow Cooker Coq Au Vin - French For Boozy Chicken Pot Roast

I made up this very easy, slow cooker version of a French classic dish tonight and it was a hit, so I thought I'd share it.

4 chicken breasts
4 potatoes quartered, or coarsely chopped
5 carrots, coarsely chopped
1/2 cup of peas
5-6 mushrooms, halved and rinsed
1 tbsp fresh minced garlic
1 1/2 cups red wine
1 tbsp herbes de Provence
1 can chopped tomatoes
1 packet of onion soup mix (or any substitute you snobs prefer, although Lipton's no longer contains MSG, just FYI)
1 cup half and half
3 tbsp flour

Throw the first ten ingredients into a crockpot, add some S&P, cook on low for 6-8 hours. When the carrots are soft, remove all of the chicken and vegetables and place on a platter. Begin to heat the half and half in a sauce pan on medium heat, take a half cup of the remaining fluid from the crockpot and whisk the flour in. Add that mixture and the remaining crockpot fluid to the half and half in the sauce pan. Simmer until thickened. Serve chicken and vegetables smothered in sauce.

Glory be!

Monday, December 21, 2015

Finally! All the Christmas recipes in one place!!

Challah/Shabbat Bread
1&1/2 TB yeast
½ C warm water- to soften yeast
1 tsp sugar- add to yeast. Set aside.

3 eggs
¾ C sugar
1&1/2 C warm water
½ C oil
1&1/2 tsp salt
3 cups white flour

6 more cups white flour/ 2 cups at a time.  Beating well after each addition.

2 eggs – with 2 TB water – brush on loaf before cooking

Mix eggs, sugar, warm water, oil, salt. Stir in yeast.  Add ½ of the flour, one cup at a time beating well each time (in bread mixer is best) Add the other half of flour.  Knead for ten minutes until all integrated and smooth.  Let rise one hour.  Punch down and braid three loaves.  Make two long smooth lines and just cross them over and over pinch ends together.  Place on a greased and floured sheet.  Cover and let rise 1&1/2 to 2 hours.  Preheat oven to 400 degrees.  Brush with the egg and water mixture.  Bake 10-15 minutes.  Cool on rack or eat immediately!

Christmas Eve Lamb Stew
Seasoning Rub for Lamb: 2&1/2 TB paprika, 2 TB salt, 2 TB garlic powder, 1 TB pepper, 1 TB onion powder, 1 tsp. cayenne (or up to 1 TB if you like hot), 1 TB oregano, 1 TB thyme, pinch of saffron (opt: if you have it), 1 TB rosemary crushed in a bowl and spindle. You will not use all this spice mixture! Just enough to coat the pieces of lamb - start with 2 TB of Spice mix and 2 TB of flour in a large food storage bag and add more as needed. Save this and use it like lawrys on other meats.    Shake it until well mixed and covered. 

Cut your lamb roast into cubes, put them in the spice bag and  shake until all pieces are covered.  Depending on the size of the roast, you may need to add more spice mixture and equal parts flour to cover all pieces.  Reserve any remaining and save to use in a small container, or extra spice bottle.

Put 4 TB olive oil in bottom of large bottom pan, (I used my largest frying pan for fastest more even searing)) heated to high, and quick brown all sides of meat.  Add the red wine and collect all the bottom bits in the pan, cooking on high for a few minutes to burn off the alcohol.  Add chicken broth to just cover the meat, the chopped onions, garlic, 4 bay leaves, small handful of dried apricots, raisins or craisins, ginger root, and 1 cinnamon stick.  Bring to a boil, turn down to low immediately and simmer for 2 hours until crazy tender.  Add listed fresh vegetables cut in stew sizes, the Herbes De Provence, and salt and pepper to taste at the end.  Cook until vegs are tender.  Thicken stew as needed (after all is cooked perfectly) by whisking together in a separate bowl, a little chicken broth and flour until very smooth, add a little to thicken, if needed. 

 4 largePotatoes peeled and cut into bite size(amount of three vegs as desired)
1 lb. fresh Green beans, cut into bite size  
6 Carrots, washed and cut in rounds
3 Fresh chopped or I large can diced tomatoes
7 sun dried dried tomatoes chopped
1 TB Herbes De Provence
3 onions, chopped
3 cloves fresh garlic, chopped
1 handful raisins or craisins
1 small handful dried apricots, chopped
about 7 dried prunes, chopped
 2 TB fresh finely grated ginger root
1 C red wine
chicken stock, just to cover the meat in your pot.

Serve over couscous, made according to the box, adding the following:
use chicken stock instead of water
1 tsp. curry
2 TB fresh mint
2 tsp. salt
2 TB  fresh parsley
1 stick cinnamon (cooked with it, then removed and discarded)

Serve the stew over the couscous.  Fabulous!

Israeli Salad
2 long thin, wrapped with plastic wrap cucumbers 
2 lbs fresh ripe tomatoes, diced
1/3 cup finely chopped green onion
1/2 cup minced fresh parsley
3 tbsp extra virgin olive oil
4 tbsp fresh lemon juice squeezed from lemons
1&1/2 to 1&3/4 cup plain yogurt
1 packet of good seasons italian salad dressing and recipe mix (little packets, dry)
Salt and Pepper to taste
Agave to taste
Mix the following and savor a taste of Israel.

Christmas Breakfast Casserole
1 LB. hot bulk sausage or regular if you don’t like hot
2-4 oz cans chopped green chilies
1 LB. longhorn cheese, grated
1 LB Monterey Jack cheese, grated
two handfuls fresh spinach, chopped
½ yellow onion finely chopped
1 small zucchini, chopped
9 eggs, beaten
1 C milk
2 TB flour

Brown sausage and drain well.  In a lightly greased 9X13 pan, layer sausage, spinach, chilies, zucchini, onion, cheeses.  Combine eggs, milk and flour in a blender.  Pour over all in pan, sprinkle with paprika and bake at 350 degrees for 40-45 minutes until cooked.  Serves 10

Christmas baked apples
Buy a apple center core scooper-outer.  Makes it easy!
4 McIntosh apples/ Jonathan or Granny Smith baking apples
1/2 lemon
4 tablespoons butter, softened
3/4 cup whole-grain cereal Mueslix
1 TB cinnamon
2 tablespoons brown sugar
1/4 cup chopped walnuts (optional)

Heat the oven to 425 degrees F.

Trim the tops and scoop out the center and the seeds of each apple and rub the edges of the trimmed fruit with the lemon. In a medium bowl, combine the butter, cereal, sugar, cinnamon and walnuts. Fill the apples with the cereal mixture. Set the apples upright in muffin tins and bake until tender and bubbly, about 20 minutes. Transfer to serving dishes, top with whipped cream or ice cream and serve hot.

German Pancakes
1 Stick of butter
6 eggs
1 C milk
1 C flour (white, whole wheat or half and half)
½ tsp. salt
Serve with syrup, honey, homemade fruit syrups, or favorite topping.
Heat oven to 400 degrees.  Melt butter on a 9/13” jelly roll pan (cookie sheet with sides)
While the butter is melting, mix eggs, milk, flour, salt in blender until smooth.  Pour batter over melted butter in pan and close oven door.  Bake twenty minutes.  It will puff up beautifully.  Serve immediately, cut in squares with topping.

Triple berry syrup
3 cups frozen berries: blackberries, raspberries, blueberries
1 C  sugar
1/4 cup light corn syrup
1 teaspoon cornstarch

 Add sugar and remaining ingredients in a pan, cold, and then bring mixture to a boil over medium heat, stirring occasionally. Boil, stirring occasionally, 1 to 2 minutes or until sugar is dissolved and mixture is smooth. Remove from heat, and cool slightly. Serve warm or at room temperature.

Apple french Toast
1 C. brown sugar                       
1 C. butter                                
2 T. corn syrup                                    
9 slices french or Challah bread                 
4 C. tart apples
1/3 c pecans
1/3 C craisins
1 T. minute tapioca
4 eggs
1 T vanilla
1 C milk

Microwave brown sugar, butter, corn syrup for 2 ½ to 3 minutes.
Pour into 9x13 glass dish; distribute apples, sprinkle tapioca, (opt: craisins, and pecans) 
Dip bread in eggs, milk, vanilla.  Place on top of apples. 
Refrigerate overnight, tightly covered.
Bake at 350° uncovered for 30 to 40 minutes in the morning.   DELICIOUS!

Buy only prime, not choice, ribeye roast.  I always get mine from Costco
Mix the following and spread on roast:
½ C butter
1&1/2 TB freshly ground pepper
1 TB Herbes de provence
6 large garlic cloves minced
1 tsp. Dijon mustard
Sprinkle generously with Kosher salt

Leave the roast at room temperature for 6 hours before cooking.
Preheat oven to 500 degrees
Take the exact weight of your roast and multiply it by 5.  Round up to the nearest minute.
That number is the exact number of minutes you cook the roast at 500 degrees.
Turn off the oven at that exact point and leave the roast in for two more hours.
Serve immediately.

Au Jus/Gravy for Prime Rib
2 teaspoons Worcestershire sauce
1/2 cup red wine
1&1/2 C beef broth
Drippings and herbs from bottom of Prime Rib pan

To make the Au Jus: Remove the cooked prime rib roast and cover to keep warm.  Place the roasting pan on stovetop burners on medium low, (if it was cooked in a pan that can be put on burners-if not, transfer to a pan), skim off most of the fat, and add all remaining drippings, wine, beef broth, whisking in Worcestershire sauce, and scraping up little brown bits from the bottom of the roasting pan. Bring to a simmer and reduce slightly. Serve along with the sliced prime rib.  If desired, take half of total amount of au jus and whisk 2 TB flour into 1/3 C red wine or beef broth, to thicken for gravy for the mashed potatoes.

Christmas Salad / red and green!
Assorted dark greens including spinach
Mandarin oranges, mushrooms, red grapes, pomegranates, chopped cooked bacon
Chopped green onions

1 C oil
½ C red wine vinegar
1 handful frozen raspberries or strawberries
1 TB Dijon mustard
1/3 C sugar
½ tsp. salt
½ red onion
Blend with a hand immersion blender.

Christmas creamed spinach
In a large deep frying pan,
Saute 1 lb.  chopped mushrooms and 1 yellow onion chopped, in butter/olive oil until browned and carmelized. Remove from pan.
In same pan, melt 2 TB butter, add a giant Costco bag of spinach a little at a time on medium heat, adding small white wine splashes until it cooks down. 
Add to spinach when wine is cooked off:
1/3 square of cream cheese,
3/4 C parmesan cheese,
salt and pepper to taste,
carmelized onions and mushrooms

Prime Rib Horseradish sauce
Make this two days ahead
1/4C finely grated tart apple
1/4C plain yogurt
1/4C light matyonnaise
1 TB horseradish
Mix and enjoy with prime rib

Christmas Yorkshire Pudding/ serve with prime rib
4 large eggs
1&1/2 C whole milk
½ tsp. coarse salt
1&1/4 C white flour
4 TB oil

Blend in a blender the above, minus the oil. Make the day before. 
Preheat oven to 425 degrees.
In a large muffin tray, put 1 tsp oil into each section – put in the oven until smoking hot. 
Take out and immediately fill (from the pitcher to do it fast) – ¾ full in each muffin space. 
Put it back fast and cook for 15-20 minutes.  Serve immediately.

Chocolate Peppermint Log role

Beat 4 egg whites until stiff. 
Add ½ C sugar.  Set aside.
Beat yolks and 1 tsp. vanilla.  Beat for two minutes and then add:
1/3 C sugar,
1/3 C cocoa,
1/3 C water.
1/2 C flour,
½ tsp baking powder,
¼ tsp.  soda,
1/8 tsp. salt
Fold in whites and sugar mixture.
Spread on a jelly roll pan lined with parchment paper and greased.
Bake at 375 degrees for 15 minutes.
When cooked, invert onto cheese cloth, or clean kitchen towel sprinkled with powdered sugar. Roll up the cake in the towel.  Set on a rack until completely cool.  Unroll and fill with peppermint ice cream.
Optional Glaze:  Melt 2 TB butter, add 2 TB cocoa, stir until thickens, but don’t boil.  Blend in 1 cup powdered sugar, and 1 tsp. vanilla. Drizzle over the cake.  Freeze and then slice off to serve.

Egg Nog
6 eggs
2 quarts orange juice, not concentrate
½ Cup lemon juice
1/4 C sugar
1 tsp cinnamon, ginger, cloves, nutmeg
1 gallon ice cream
2 Qts gingerale
Beat eggs till very frothy, mix in OJ, lemon, sugar, and spices.  Add softened ice cream in a HUGE bowl.  Mix and then add gingerale, sprinkle nutmeg on top.

Great Grandma’s steamed carrot Christmas pudding
1&3/4 C flour
1&1/2 C sugar
1&1/2 tsp baking soda
½ T salt
2 tsp cinnamon, 1 tsp. nutmeg, ginger and cloves
3/4 C grated carrots
3/4 C grated potatoe 
3/4 C grated apples
1/4 C melted butter
Grate vegs and apples in food processor, just wash them, there is no need to peel the fruit or vegs.  Put in a bowl with additional ingredients.  Mix well together. Put in small, well-greased bundt pan, then place that pan inside another larger pan with two inches of water in it.  Cover the larger pan, not the inside bundt pan and steam on low for two hours. 

Rum sauce
1&1/2  C brown sugar
2/3 C light corn syrup
½ C water
1 capful rum flavoring
dash of salt
2/3 C canned evaporated milk
Put the above in a medium pan on the stove and cook until soft ball stage (you can drop a little in cold water and form a soft ball with your fingers) then remove from the stove and add the evaporated milk. 

Serve warm with either whipped cream or vanilla ice cream.  A part of Christmas for generations!!

Christmas Caviar - yield about 10 cups
The amounts here are exact. So make it just like this:

In a large bowl, add two cans of yellow corn (drained), 1 can black beans (drained and rinsed), 1 can of black eyed peas (drained), 4 cans diced tomatoes (do not drain- add with liquid), 1 entire bunch green onions (washed & chopped fine from white to green ends), 1 can olives (drained), 1 whole bunch cilantro (washed, chopped fine, stems trimmed), 2 packets of dry Italian seasoning (ignore instructions on package), plus 1/2 cup vinegar and 1/2 cup olive oil (total-not for each packet) , 2 tsp salt, 1 tsp pepper, 2 tsp oregano, 1 tsp Italian seasoning.  Mix all the above, cover and refrigerate.  When ready to serve add four (cut up into small chunks) avocados.  Gently mix and serve with tortillas chips.

New Year's Eve Fondue Party Recipes

Chocolate Turtle Fondue
1 bag chocolate ghiradelli semisweet chips 16 0z
1 cup whipping cream
melt the above together on medium low
add 1 C caramel sauce swirled in
sprinkle chopped pecans on top

Dip marshmellows, macaroons, poppy seed cake, pound cake, strawberries, pears, bananas

Cheese Fondue (we usually triple this)
1 C beer
1 clove crushed garlic
1 TB flour
1 & 3/4 C sharp cheddar cheese
1 & 1/4 C swiss cheese
1 tsp. dry mustard powder
2 shakes Worchestershire sauce
Heat beer and garlic, grate cheese, sprinkle with flour, then gradually stir in the cheese, add mustard and worchestershire sauce, add more cheese until desired thickness.

Dip apples, broccoli, cauliflower, zucchini, ham, hearty breads, bell peppers