Blueberry Cobbler from allrecipes.com

3 cups fresh blueberries
3 tablespoons white sugar
1/3 cup orange juice
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
1/2 cup butter, softened
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla extract

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
  3. In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
  4. Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.

 

Peach Cobbler

  • 8 fresh peaches (peeled, pitted, and sliced into chunks)
  • 3 tablespoons white sugar
  • 3 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon cornstarch
  • 1 1/2 cups all-purpose flour
  • 3 tablespoon white sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/4 cup boiling water
  • 1 tablespoon white sugar
  • 1/2 teaspoon ground cinnamon
  • Bake the cobbler for about 30 minutes, or until the topping is golden.
  1. Preheat the oven to 425 degrees F.
  2. Peel the peaches with a knife or peeler, or drop the peaches one-by-one in boiling water for about a minute. Then, take each one out and put it into a bowl of ice water for about a minute. The skins should slide off pretty easily if the peaches are ripe.
  3. In a large bowl, combine the first list of ingredients (peaches, white sugar, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch). Toss everything together so the peaches are coated evenly, then put the mixture into a greased two-quart (8×8) baking dish and bake in the oven for ten minutes.
  4. In another large bowl, combine some of the ingredients from the second list– flour, white sugar, brown sugar, baking powder, and salt. Use your fingertips to blend the butter into the mixture, or use a pastry blender ñ until the mixture looks like coarse meal. Then, stir in the water until just combined.
  5. Take the peaches out of the oven and drop spoonfuls of the topping over them. Sprinkle the entire cobbler with the sugar and cinnamon.
  6. Bake the cobbler for about 30 minutes, or until the topping is golden. Enjoy!

 

Overnight Waffles

  • 1/2 cup warm water (100º-110ºF)
  • 1 packet active dry yeast
  • 2 cups whole milk
  • 1 stick unsalted butter (melted)
  • 3 cups all-purpose flour
  • 1/2 teaspoon Kosher salt
  • 2 teaspoons sugar
  • 2 large eggs
  • 1/2 teaspoon baking soda
  • pure maple syrup (warmed for serving)
  • In a large bowl, add the water and the packet of yeast and whisk to combine. Let sit for 5 minutes until foamy. If it doesn’t become foamy, start over.
  • In another large bowl, add the milk, butter, sugar, flour and salt and whisk to combine. Add the milk mixture to the yeast mixture and whisk to combine. Whisk in the flour until there are no visible lumps. Cover with plastic wrap and allow to sit out overnight.
  • The next morning, preheat a waffle iron and grease with oil or cooking spray. Whisk the eggs, baking soda, and ham into the batter, scoop a 1/2 cup portion onto the waffle iron and cook until golden brown and crisp on both sides, about 3-5 minutes. Repeat with the remaining batter. Serve with the warm maple syrup.
  • Tip: Freeze the waffles and place the frozen waffles in the toaster until crisped and warmed through for a quick breakfast.

 

Real Caramel Sauce

Makes 3 to 4 cups

  • cup golden syrup or light corn syrup
  • cups sugar
  • 3/8 teaspoon salt
  • cups heavy cream
  • tablespoons unsalted butter, cut into chunks
  • tablespoon plus 1 teaspoon vanilla extract
  • Equipment:
  • Candy thermometer
  • A long-handled silicone spatula or wooden spoon
  1. Combine the syrup, sugar, and salt in a heavy 3-quart saucepan. Cook over medium heat, stirring with a silicone spatula or wooden spoon, until the mixture simmers around the edges.
  2. Wash the sugar and syrup from the sides of the pan with a wet pastry brush. Cover and cook for 3 minutes. (Meanwhile, rinse the spatula or spoon for use again later.) Uncover the pan and wash down the sides once more.
  3. Attach the candy thermometer to the saucepan, without letting it touch the bottom of the pan, and cook, uncovered, without stirring until the mixture reaches 305° F. Meanwhile, heat the cream in a small saucepan until tiny bubbles form around the edges of the pan. Remove the pan from the heat and cover it to keep the cream hot. When the sugar mixture is at 305° F, remove it from the heat and stir in the butter chunks.
  4. Gradually stir in the hot cream; it will bubble up and steam dramatically. Put the pan back on the burner and adjust the heat so that the mixture boils energetically but not violently. Stir until smooth. Continue to cook, stirring occasionally, to about 225° F (or 228° F for a sauce that thickens like fudge when poured over ice cream). Remove the pan from the heat and stir in the vanilla.
  5. Serve the sauce warm or hot. Store in the refrigerator (it keeps for ages) and reheat it gently in the microwave or a saucepan just until hot and flowing. You can stir in rum or brandy to taste. If the sauce (after reheating) becomes too thick or stiff to serve over ice cream, it can always be thinned with a little water or cream.

 

Shrimp and grits from www.saveur.com/

1 cup white or yellow stone-ground grits
34 cup grated cheddar
14 cup parmesan
2 tbsp. unsalted butter
Kosher salt
2 tbsp. canola oil
1 lb. medium shrimp (about 30), peeled
Freshly ground black pepper
6 button mushrooms, thinly sliced
1 clove garlic, finely chopped
12 cup broth
1 tbsp. fresh lemon juice, plus 4 lemon wedges
12 tsp. hot sauce, preferably Tabasco
4 scallions, thinly sliced
In a 2-qt. saucepan, bring 4 cups water to a boil over high heat. Reduce heat to low and whisk in grits. Cook, whisking frequently, until grits are tender and creamy, 30–40 minutes. (Whisk in more water for thinner grits.) Whisk in cheddar, parmesan, and 1 tbsp. butter and season with salt; cover and set aside.
Heat oil in a 12″ skillet over medium heat.
Season shrimp with salt and pepper. Over medium-high heat, add shrimp to skillet and cook, turning once, until bright pink, about 2 minutes. Transfer shrimp to a plate with a slotted spoon. Lower heat to medium; add mushrooms to skillet and cook, stirring occasionally, until tender, 5 minutes. Add garlic and cook until golden, 1 minute. Raise heat to high, add chicken broth, and scrape bottom of skillet with a wooden spoon. Cook until broth reduces by half, 3 minutes. Return shrimp to skillet along with the lemon juice, remaining butter, and hot sauce and cook, stirring frequently, until sauce thickens, about 1 minute. Divide grits between 4 bowls; top each with shrimp and its sauce. Garnish each bowl with bacon, scallions, and lemon wedges.

Almond Joy Magic Cookie Bars from www.eatcakefordinner.net/

Cookie Crust:
1/2 c. unsalted butter, room temperature
3/4 c. light brown sugar, packed
1 tsp. vanilla
1 egg
1 c. all-purpose flour
1 c. chocolate graham cracker crumbs (not quite 9 full-sheet crackers)
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. semi-sweet chocolate chips

Layers:
3/4 c. mini semi-sweet chocolate chips
1 3/4 c. shredded sweetened coconut
1/2 c. sliced almonds
about 12 oz. sweetened condensed milk (not quite one can)

Preheat oven to 350 degrees.  Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang for easy removal and spray with cooking spray; set aside.  For the Crust: In a large bowl, cream together the butter and brown sugar, using a hand mixer, until smooth and creamy.  Add the vanilla and egg and mix until combined.  Add the flour, graham cracker crumbs, baking powder and salt and mix until fully combined.  Stir in the chocolate chips.  Press graham cracker dough evenly into the bottom of your prepared baking pan.  Bake for 5 minutes.

Remove from oven and sprinkle with the mini chocolate chips (reserving a small amount), coconut and sliced almonds.  Drizzle the sweetened condensed milk over the top and sprinkle with reserved mini chocolate chips.  Remember the pan is hot and return to the oven and bake for 25-30 minutes until set (I baked mine for about 26 minutes).  Loosely tent the pan with aluminum foil halfway through baking time to prevent the coconut and almonds from browning and rotate the pan in the oven.

Allow to cool at room temperature for 30 minutes and then stick in the refrigerator to cool all the way through (the bottom of the pan will be cold).   Cut into 9-12 squares.  DO NOT cut the bars while they are still warm or the gooey filling will run all over the place.

Jenn’s Notes: I cut mine into 9 bars, but since they are pretty rich, I think 12 bars would be perfect.

Chef John’s Dutch Babies

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Blend milk, flour, eggs, vanilla extract, and salt together in a blender until batter is smooth.
  3. Melt clarified butter in a 10-inch cast-iron skillet over high heat until bubbling; pour batter into the center of the skillet.
  4. Bake in the preheated oven until puffed and golden, 20 to 25 minutes. Brush with 1 tablespoon butter, drizzle lemon juice over the top, and dust with confectioners’ sugar.

apple crisp from Anna Thomas

  • download2 pounds tart green apples, peeled and sliced
  • thinly(about 5 to 51/2 cups sliced)
  • 1/4 cup water
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup flour
  • 1/2 cup butter

Peel the apples and slice them thinly. Put them in a rather shallow 1-quart casserole and sprinkle them with the water. Put them aside while you prepare the crust.

Sift together the dry ingredients and cut in the butter until all is well combined. Sprinkle this mixture thickly and evenly over the apples. Don’t mix the two together.

Cover the casserole and bake at 350 degrees for 1/2 hour, then uncover and bake another 1/2 hour. The crust will be crisp on top, and will have partly seeped down through the apples,
flavoring them and binding them slightly together.

Serve hot or cold.

Michigan Pasty (Meat Hand Pie) cookingchanneltv.com

  • cq5dam-web-266-2003 cups all-purpose flour, plus extra for rolling dough
  • 1 cup shortening
  • Kosher salt
  • 1 cup ice cold water
  • 8 ounces faux ground beef
  • 4 ounces rutabaga, cut into 1/4-inch dice
  • 1 medium carrot, cut into 1/4-inch dice
  • 1 small yellow onion, finely chopped
  • 1 small potato, peeled and cut into 1/4-inch dice
  • 1/4 cup picked fresh parsley, chopped
  • Freshly ground black pepper
  • 1 egg, whisked
  • Ketchup, for serving
Add the flour, shortening and a pinch of salt to a food processor and run the motor until the dough starts to clump together. With the motor running, drizzle in the water. Stop the motor when a ball begins to form. Wrap the dough in plastic and refrigerate for about 1 hour. This step allows the glutens to relax and makes for easier rolling.

Mix together the beef, rutabaga, carrots, onions, potatoes and parsley. Sprinkle with salt and pepper. Set aside until ready to form the pies.

Cut the dough into 6 even pieces, about 5 ounces each, and form into balls. Make sure the dough is cold for easier handling. Flour a work surface and roll out each ball of dough into an 8-inch circle. Evenly divide the filling (about 3/4 cup per pastie) on one half of each dough circle. Fold the dough over to cover the mixture and crimp the edges using a fork. Slice 3 small slits on top of each pocket. This prevents steam from building up and splitting the dough. Brush the pasties with the egg and bake on the prepared baking sheet until the crust is golden brown and flaky, about 1 hour 15 minutes. Serve with ketchup.

Cook’s Note: Pasties can be baked and then frozen. To reheat, place in a 300 degree F oven until warmed through, about 20 minutes.

Parmesan-Butternut Squash Gratin from Phyllis Keating

downloadCrispy bread crumbs add a bit of crunch to tender slices of butternut squash seasoned with garlic and Parmesan.

butternut squash (2 1/2 lb)
1/4 cup butter or margarine
large cloves garlic, finely chopped
1/4 cup  panko bread crumbs
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped fresh parsley

1 Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.

2 In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.

3 In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.

4 Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.

5 Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.