Sunday, December 30, 2007

Raspberry Mega Scones Recipe - 101 Cookbooks

This particular scone recipe lends itself to endless combinations. I used raspberry jam here because of its color and flavor, but use whatever you have on hand - the chunkier the better. If you can't be bothered with making the glaze, just sprinkle some coarse raw sugar over the scone before baking after brushing with a bit of cream.

4 cups whole wheat pastry flour (or unbleached all-purpose flour)
3 tablespoons aluminum-free baking powder
1 teaspoon fine-grain sea salt
1 stick unsalted butter, chilled and cut into 1/4-inch cubes
3/4 cup granulated sugar
1 1/4 cups half-and-half ( or you can also use heavy cream or whole milk)
1 teaspoon vanilla extract
zest of one lemon

2/3 cups raspberry preserves

1/2 cup powdered sugar
1 tablespoon lemon juice
zest of one lemon

Preheat oven to 375. Line a baking sheet with parchment paper or a Silpat.

Combine the flour, baking powder, and salt in a bowl. Using a food processor, cut the butter into the flour mixture until it resembles little pebbles in a beach of sandy flour (about 20 quick pulses). You can also cut the butter in using a knife and fork. Pulse in the sugar. Now add the half-and-half, vanilla extract, and lemon zest. Pulse (or mix until) dough just comes together - don't over mix, but if the batter is too dry add more cream a bit at a time.

Turn out onto a floured piece of parchment paper or Silpat mat, divide into two equal sized pieces of dough and set one aside. Take the first piece of dough and roll out into (roughly) a 9x9 inch square, 1/2-inch thick. You want to keep the dough from sticking to the mat/paper if possible, so sprinkle with more flour if needed. Slather the slab of dough with the jam and fold the left side of the dough in toward the center. To discourage the dough from breaking or falling apart I fold it in by folding the Silpat in and then peeling the Silpat back afterwards. Fold the other side in using the same technique. Slide onto prepared baking sheet. Repeat with the other piece of dough. The two scones will fit on one baking sheet but give them a few inches between each other so they don't bake into each other. Brush with a bit of cream (optional), and bake for about 25 minutes or until golden where the scones touch the pan.

While the scones are baking, prepare the glaze. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl. Stir until well combined, and set aside. When the scones come out of the oven brush them generously with the glaze and let cool. Slice into pieces as big or small as you like.

Makes two mega scones.

Monday, December 17, 2007

Jif® Peanut Butter Fudge

Jif® Peanut Butter Fudge

Yields: 48 servings

Crisco® Original No-Stick Cooking Spray
3 cups granulated sugar
1/2 cup butter or margarine
2/3 cup PET® Evaporated Milk
1 2/3 cups Jif® Creamy Peanut Butter
1 (7 ounce) jar marshmallow creme
1 teaspoon vanilla

1. Line a 13 x 9 x 2-inch pan with aluminum foil and then spray with a no-stick cooking spray.
2. Combine sugar, butter and milk in large saucepan, stirring constantly on medium heat, until mixture comes to a boil.
3. Boil 5 minutes, stirring constantly. Remove from heat.
4. Add peanut butter. Stir until well blended. Add marshmallow creme and vanilla. Beat until well blended.
5. Spread in prepared pan. Cool.
6. Cut into candy-sized pieces. Store in covered container.

ALL RIGHTS RESERVED © 2007 Printed from 12/17/2007"

Recipe: Peanut Butter Crisscrosses (using orange juice)


These are the best Peanut Butter Cookie I have ever had.

2 cups sifted regular flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup shortening
1/2 cup peanut butter
1/2 cup firmly packed brown sugar
1/2 cup granulated white sugar
1 egg
1/4 cup orange juice

1. Measure flour, baking soda, baking powder and salt into a sifter.
2. In a large bowl, cream shortening and peanut butter with brown and granulated sugars until fluffy
3. beat in egg.
4. Sift in flour mixture, adding alternately with the orange juice and blending well to make stiff dough.
5. Chill until firm enough to handle.
6. Roll dough, a teaspoon at a time, into balls; place 3 inches apart on ungreased cookie sheets. Flatten balls crisscross fashion with a fork.

Bake at 375 degrees F. for 12 minutes or until golden."

Friday, October 19, 2007

Kai pu khao ("volcano chicken")

Kai pu khao ("volcano chicken")

Yield: 4 Servings

1 whole Chicken; about 2 pounds or a little more

2 tablespoon Kratiem (garlic); minced
½ teaspoon Prik thai (black pepper); freshly ground
¼ cup Fish sauce
¼ cup Whiskey
¼ cup Honey
¼ cup Coconut milk
1 tablespoon Red curry paste
2 tablespoon Nam prik pao (black chili paste in oil)
1 cup Whiskey for flambeeing

An explanation of volcano chicken -- When the chicken is stood vertically on the plate and ignited the flames coming from the open body cavity resemble the eruption of a volcano... Hence the name.

Mix the marinade ingredients, then clean and prepare the chicken, and thoroughly coat with the marinade, and leave to stand in a wok for 12 hours.

Remove the chicken from the wok, allowing to drain thoroughly, then over medium heat reduce the marinade to form a thick sauce.

The chicken should be stood upright on an oven proof plate (in Thailand a metal disk with a vertical peg attached is used. Something similar is sold as a "chicken roaster" in America and Europe I believe), and cooked in a medium oven until the skin just begins to change color.

Remove the chicken and place it on a flame proof but table-ready plate and bring to the table.

Pour whiskey through the interior of the bird, and then ladle it over the outside so the bird is thoroughly coated, then ignite and allow the whiskey to burn itself out.

Carve the chicken, and serve with khao suay (steamed white [jasmine] rice), and stir fried green vegetables, and the usual Thai condiments and the reduced sauce.

Tuesday, June 12, 2007

Mumrez Khan’s Lamb and Spinach Karahi curry

This is the recipe for Mumrez Khan’s Lamb and Spinach Karahi curry recipe from Rick Stein’s “Food Heroes” series. This is the only curry recipe you will ever need. Serves 4)

The Ingredients

250g (9oz) Ghee/Clarified Butter
3 tablespoons Fresh Coriander (chopped)
65g (2 1/2oz) Garlic
1 tablespoon Ground Turmeric
1 tablespoon Red Chili Powder
350g (12oz) Fresh Spinach washed with large stalks removed
1 tablespoon Ground Cumin
4 medium sized Green Chillies with stalks removed
1 tablespoon Paprika
½ tablespoon Gharam Masala
550g (1 1/4lb) Onions Chopped
1 x 400g (140z) Can Chopped Toms
50g (2oz) Fresh Ginger, peeled and chopped
1 tablespoon Salt
900g (2lb) Boneless leg or shoulder of Lamb (1½ in) cubes
1 tablespoon Ground Coriander
120ml (4fl oz) water
A pinch of ground cumin and freshly ground black pepper to serve

How to Cook

1. Heat the ghee in a large, heavy based pan. Add the onions and cook over a medium heat, stirring now and then, for 20 minutes until they are soft and a light brown

2. Put the tomatoes, water, ginger and garlic into a liquidizer and blend until smooth. Remove the fried onions with a slotted spoon, add them to the paste and blend briefly until smooth.

3. Return the puree to the ghee left in the pan and add the lamb and salt. Simmer for 30 minutes, by which time the lamb will be half cooked and the sauce will be well reduced. Stir in the turmeric, chilli powder, cumin, paprika and ground coriander and continue to cook for 30-45 minutes for shoulder or 45-1 hour for leg, until the lamb is tender, adding a little water now and then if the sauce starts to stick.

4. Meanwhile, put 175g (6oz) of the spinach leaves into a large pan and cook until it has wilted down into the bottom of the pan. Cook for 1 minute, then transfer to the rinsed out liquidizer and blend to a smooth puree. Set aside. Rinse out the liquidiser again and add the green chillies and 2-3 tablespoons of water and blend until smooth. Set aside.

5. When the lamb is cooked, there should be a layer of ghee floating on the top of the curry. You can either skim it off or leave it there, whichever you prefer (LEAVE IT). Then stir in the spinach puree and the remaining spinach leaves and cook for 2 minutes.

6. Now taste the curry and add as much green chili puree as you wish, according to how hot you like your curries (ALL OF IT). Simmer for 2 minutes more.

7. Stir in the fresh coriander and Gharam Masala. Transfer the curry to a serving dish and sprinkle with a little more ground cumin and some freshly ground black pepper just before you take it to the table.

Serve with your choice of rice, Naan breads, poppadoms and whatever else you can cram in. It may not look pretty but it is delicious, and even better on day 2!!!!


This blog is for recipes I've found and those I've created.