Monday, June 18, 2018

Making Ricotta-style cheese in the Microwave

My friend Juli Lederhaus (retired Chef) says making Ricotta in the microwave is easy peasy.

She oughta know!

Sunday, June 17, 2018

Blueberry Muffin Cake


  • Crumb Topping
  • 3/4 C sugar
  • 1/3 C all-purpose flour, plus 3 TBS
  • 3/4 tsp cinnamon
  • 1/4 C butter (room temperature), plus 2 TBS 
  • Cake
  • 2 C all-purpose flour
  • 3/4 C sugar
  • 1/4 C butter, room temperature
  • 3/4 C milk
  • 1 egg
  • 2 1/2 tsp baking powder
  • 3/4 tsp salt
  • 2 C fresh blueberries
  • Glaze
  • 1/2 C confectioners sugar
  • 1/4 tsp vanilla
  • 2 tsps milk


  1. Preheat 375°
  2. Spray a 9″ Springform pan with nonstick spray;set aside
  3. In a medium bowl, combine all the Crumb ingredients with a fork or pastry cutter until they are blended; set aside
  4. In a large bowl, mix together all the cake ingredients except the blueberries and mix until mostly smooth; fold in the blueberries
  5. Spread the cake batter into the prepared pan and top evenly with the crumb topping
  6. Bake for 40-50 minutes until a toothpick inserted in the center comes out clean
  7. Cool for 10 minutes in the pan
  8. Loosen the edges of the cake from the pan with a butter knife and then remove the sides of the pan
  9. For the glaze, mix together all the ingredients together until smooth and then drizzle on top of the cake
  10. Serve warm or at room temperature

Rotisserie Chicken Soup


  • 1 Rotisserie chicken, cut into bite-sized chunks
  • 1 large onion, chopped
  • 2 garlic clove, minced (or 2 tsp)
  • 5 carrots, peeled & sliced
  • 3 celery stalks, sliced
  • 2 TBS butter
  • 8 C fat-free chicken broth
  • 1/3 C parsley
  • 1/2 tsp salt
  • 1/2 tsp pepper (to taste)
  • 2 bay leaves
  • 1/2 C Ditalini pasta


  1. In a large stock pot or Dutch oven, melt butter over medium heat. Add onion and garlic; stirring frequently for 2 minutes until softened. Add carrot and celery; cook, stirring frequently, for 5 minutes until softened
  2. Add rotisserie chicken, chicken broth, parsley, salt, and pepper. Bring to a boil then reduce heat and cover on simmer for 2 hours
  3. Add Ditalini about 15 minutes before serving.
  4. Remove bay leaves and serve

Thursday, June 7, 2018

No Knead Skillet Olive Bread

  • 2 C lukewarm water (temperature per instructions on yeast pkg)
  • 1 pkg active dry yeast (2-1/4 teaspoons)
  • 1/2 TBS sea salt
  • 4-1/3 C all-purpose flour, divided
  • 1 C STAR Garlic and Basil Marinated Olives, drained & sliced, herbs and garlic reserved (Walmart has it!)
  • 1 tsp garlic powder
  • 2 TBS olive oil , divided
  • coarse salt
  • dried parsley
  1. In a large mixing bowl, combine water and yeast
  2. Add 1 cup of flour and salt; stir with a wooden spoon until combined
  3. Stir in olives, herbs, garlic and garlic powder
  4. Add remaining flour, one cup at a time, stirring until thoroughly combined
  5. Cover with plastic wrap and set in a warm spot to rise for 1 hour
  6. Add a tablespoon of olive oil in an 8-inch cast iron skillet or Dutch Oven; using a napkin or your fingers, coat bottom and sides of skillet with the olive oil
  7. Flour your hands; remove plastic wrap and using your hands, transfer dough to prepared skillet and shape into a disk
  8. Cover with a kitchen towel and let stand for 30 minutes
  9. Preheat oven to 400°
  10. Drizzle remaining olive oil over the top and sprinkle with salt and parsley
  11. Score the top of the loaf with a knife
  12. Bake for 30 to 35 minutes, or until top is nicely browned
  13. Remove from oven and immediately turn the bread out onto a wire cooling rack

Wednesday, June 6, 2018

Swedish Applie Pie II

Apple pie, baked with a cinnamon crust... Mmm...

  • 1 1/2 pounds apples, peeled & sliced
  • 1 TBS sugar
  • 1 C sugar
  • 1 C flour
  • 1 tsp cinnamon
  • 3/4 C butter, melted
  • 1 egg
  1. Preheat oven to 350°
  2. Toss apples with 1 tablespoon of sugar, and pour into pie plate
  3. Thoroughly mix together 1 cup of sugar with the flour, cinnamon, butter, and egg
  4. Spread evenly over the top of the pie
  5. Bake until the apples have cooked and the topping is golden brown, about 40 to 45 minutes.

Long & Happy Marriage

  • 4 C Love
  • 2 C Loyalty
  • Dash of Faith
  • 3 C Kindness
  • 4 C Understanding
  • 1 C Friendship
  • 5 spoonfuls of Hope
  • 1 barrel of Laughter
  • Pinch of Forgiveness (no substitutions)
  • Dash of Thoughtfulness (not optional)
  1. Take love and loyalty and mix thoroughly with faith.
  2. Blend in kindness and understanding, add friendship and hope.
  3. Sprinkle abundantly with laughter. Garnish with forgiveness and thoughtfulness.
  4. Bake with sunshine.
  5. Serve daily with generous helpings.

Ginger Basmati Rice


  • 1 TBS butter 
  • 2 TBS fresh ginger, peeled and minced
  • 1 C basmati rice
  • 1 1/2 C chicken broth
  • 1/2 tsp salt


  1. Melt the butter in a medium sauce pan. 
  2. Add the ginger, rice, stock and salt and bring to a boil. 
  3. Cover and cook over low heat for 12 minutes or until the rice is tender and the water has fully evaporated. 
  4. Fluff the rice and serve.
This is wonderful paired with Ginger Glazed Haddock or Mahi Mahi! Or anything, really!
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