Now We're Cookin'

Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Month: June 2007 (page 1 of 2)

Whoopie Pies

Recipe Source: Jen at thebarmybaker.blogspot.com, (adapted from Chocolate American Style by Lora Brody)

Makes: 9 large pies, 18 smaller ones

Cake Ingredients:

2 cups all-purpose flour (5 ounces..I used the weight measurement instead of volume for this one)
3/4 cup unsweetened natural cocoa powder
1/2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 cup whole milk (I used buttermilk instead of the whole milk and lemon juice cause I love the moisture buttermilk brings to the party)
1 Tbsp lemon juice
2 tsp vanilla extract (or a little more if you like, I used 3 tsp or 1Tbsp of it)
1 stick unsalted butter, at room temperature
1 cup dark brown sugar, packed
1 large egg

Cake Directions:

Heat oven to 350F. Prepare two sheet pans by lining them with parchment paper.

Sift together the flour, cocoa powder, salt, baking powder and baking soda into a medium bowl, set aside.

Mix the milk, lemon juice and vanilla together and set aside (the mixture will thicken and curdle while it sits).

Cream together the brown sugar, butter and egg until light and fluffy. Turn the mixer down to low and begin to add the flour and milk mixtures alternately. Starting with 1/3 of the flour adding 1/2 of the milk, 1/3 of the flour, the rest of the milk and then the rest of the flour mixture. Mix until just blended.

Measure the batter out with a 1/4 cup (if you want 9 large pies) or about 2 tbsp each for smaller pies. Drop this batter onto the prepared sheet pans leaving about 2 inches between the cakes. Tap the sheets gently on a counter before baking to remove a bit of the air.

Bake the cakes for 12-15 minutes (shorter time is needed for the smaller cakes, I’d say 8 to 12 minutes) until they are firm to the touch. Remove from the oven and cool on the sheet pans.

Filling Ingredients:

1 stick unsalted butter, room temperature
1/2 cup powdered sugar
2 cups marshmallow cream or fluff ( I tried this with marshmallow cream, but it did not work out for me. I ordered the fluff and it really did make a difference….maybe it was just to warm here that one day for cream..)
2 tsp vanilla extract (or vanilla bean paste if you have it on hand to add little beautiful vanilla specs to the filling)

Filling Directions:

Place everything but the vanilla in a mixing bowl. Using an electric mixer, beat everything until it is blended, then stir in the vanilla.

Spread half the little cakes with this mixture, then top with the other half of the cakes.

Jen’s Notes:

The Whoopie Pies may be wrapped individually in plastic wrap and stored at room temperature for up to a week. I love to make these for road trips or picnics, they would be perfect for the Fourth of July. Next time anyone asks you where the best place to make whoopie is, you can smile and reply “in the kitchen, of course!”.

Whooooooopie! Happy Baking.

Stovetop ‘Baked’ Beans

Recipe Source: Hunts.com

Prep/Cooking Time: 10-20 minutes

Ingredients:

3 slices Armour Bacon, coarsely chopped
1 medium onion, chopped
2 cans (28 ounces each) Van Camp’s Pork and Beans
1/2 cup Hunt’s Ketchup
2 tablespoons Gulden’s Spicy Brown Mustard

Directions:

Cook bacon in medium saucepan over medium-high heat 5 minutes, or until crisp, stirring occasionally.

Add onions; cook 3 minutes, or until onions are crisp-tender. Stir in beans, ketchup and mustard; bring to a boil. Reduce heat to low.

Cook 20 minutes, or until sauce is thickened, stirring occasionally.

Makes: 12 servings (1/2-cup each)

Alternative Directions:

Preheat oven to 375°F. Spray 2-quart casserole dish with PAM Original No-Stick Cooking Spray. Prepare recipe as directed, except after bringing bean mixture to a boil, pour into prepared dish; cover. Bake 1 hour.

Cocktail Sauce

Recipe Source: Hunts.com

Prep/Cooking Time: Up to 10 minutes

Ingredients:

2 cups Hunt’s Ketchup
2 tablespoons white vinegar
2 tablespoons prepared horseradish

Directions:

Combine ketchup, vinegar and horseradish in medium bowl. Mix well. Use immediately or cover and refrigerate for later use.

Makes: 14 servings (2 tablespoons each)

White Bean Salad

Recipe Source: 101cookbooks.com

Ingredients:

2 big handfuls baby spinach, washed and dried
2 cans white cannellini beans (or freshly cooked equivalent)
2 handfuls walnuts, toasted
a couple glugs of citrus-flavored olive oil
a small splash of champagne vinegar
a few pinches fine-grained sea salt
a bit of crumbled cheese (manouri, goat cheese work nicely)

Directions:

Rinse and drain the beans. If you like your bean salad on the warm side, my shortcut for heating them up is to run them under hot water (saves having to wash a pot).

In a large bowl combine the spinach, beans and walnuts. Add the olive oil, a splash of champagne vinegar, and salt. Toss gently but make sure you get everything nicely coated. Sprinkle a bit of cheese on top and enjoy.

Serves 4.

Poblano Corn Chowder

Recipe Source: Naiveray / allrecipes.com

Prep/Cooking Time: approx 1 hour

Ingredients:

1/2 cup chopped onion
3 stalks celery, chopped
2 tablespoons margarine
1 fresh poblano chile pepper, seeded and diced
1 quart heavy cream
1 quart half-and-half cream
1/3 cup white sugar
1 tablespoon lobster base (optional)
1 pinch ground dried chile de arbol
1 teaspoon ground black pepper
1/2 cup margarine
1/2 cup all-purpose flour
1 (15 ounce) can cream-style corn
1 (15 ounce) can whole kernel corn, drained
1/2 pound shrimp, peeled, deveined, and diced
salt to taste
white sugar to taste

Directions:

In a blender or food processor, puree the onion and celery; drain.

Melt 2 tablespoons margarine in a large saucepan over medium heat. Stir in the onion and celery puree and the poblano chile pepper. Stirring constantly, cook about 5 minutes, until tender. Mix in heavy cream, half-and-half cream, sugar, and lobster base. Season with chile de arbol and black pepper. Stirring often, bring to a gentle boil.

Melt 1/2 cup margarine in a medium saucepan over medium heat. Mix in the flour, and stir constantly until thickened. Remove from heat, and gradually mix into the large saucepan. Cook and stir until the mixture is well blended and thickened.

Mix cream-style corn and whole kernel corn into the large saucepan mixture. Stir in the shrimp, and cook 2 minutes, or until opaque. Season with salt and sugar.

Lobster Creole

Recipe Source: Jennifer / allrecipes.com

Ingredients:

1/4 bunch fresh parsley
1 large yellow onion, diced
1 large green bell pepper, diced
4 cloves crushed garlic
1 (14.5 ounce) can stewed tomatoes
2 tablespoons extra virgin olive oil
1 (6 ounce) can tomato paste
5 cups water
red pepper sauce to taste
2/3 cup sherry
1 (4 ounce) jar pimentos, julienned
1 cup frozen petite peas
4 raw lobster tail, quartered
2/3 pound fresh shrimp, shelled and deveined without tails

Directions:

Remove the stems from the parsley and discard. In a food processor combine the parsley leaves, yellow onion, green pepper, garlic and stewed tomatoes. Process just enough to chop the ingredients up. Should retain a chunky consistency

In a large pot over medium/low heat, combine olive oil and parsley mixture. Cook for about 6 to 7 minutes.

Stir in tomato paste until completely dissolved. Pour in 5 cups of water, red pepper sauce, sherry and red pimentos. Raise the heat to medium and simmer for about 15 minutes.

Add the petit poi, lobster tails and shrimp. Simmer for 10 minutes or until shrimp are pink all the way through.

Christmas Seafood Casserole

Recipe Source: Down Home Soul Food Cooking Blog

Ingredients:

3 tablespoons butter
1 cup chopped onions
1 1/2 cups chopped celery
2 1/2 cups milk
6 tablespoons all-purpose flour
1 1/2 teaspoons butter
4 ounces Cheddar cheese, sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 pound crabmeat
1/4 pound lobster meat
1/4 pound medium shrimp
1/4 pound scallops

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

Melt 3 tablespoons butter in a skillet, and saute the onions and celery until tender.

Heat the milk in a saucepan over medium heat, and mix in the flour and 1 1/2 teaspoons butter until well blended. Gradually blend the cheese into the mixture. Season with salt and pepper.

In a medium bowl, mix the onions and celery with the cheese sauce mixture. Toss in the crab meat, lobster, shrimp, and scallops. Transfer to the prepared baking dish.

Bake uncovered in the preheated oven 25 minutes, or until the seafood is opaque and the surface is lightly browned.

Maine Lobster Cakes

Recipe Source: Mimi in Maine / recipezaar.com

Prep/Cooking Time: 40 mins / 30 mins prep

Ingredients:

2 1/2 lbs lobsters
2 slices bread(no crust)
1-2 tablespoon milk
1/2 teaspoon salt
1 tablespoon mayonnaise
1 tablespoon worcestershire sauce
1 teaspoon parsley
1 tablespoon baking powder
1 egg(beaten)
1 tablespoon butter(to fry in)

Directions:

Cook the lobsters and take out the meat; don’t forget to take out the large vein in the tail. Make crumbs out of the bread.

In a bowl put all the ingredients except for the butter. Mix well.

Make cakes–trying not to pat them too firm–just so they hold their shape.

Melt the butter in a fry pan and put the cakes inches.

Fry slowly till golden.

Cheeseburger Pasta (2)

Recipe Source: Campbell’s Tasty Tuesday website (tastytuesday.com)

Prep/Cooking Time: about 15-20 minutes total

Ingredients:

1 pound ground beef
1 can cheddar cheese soup
1 can tomato soup
1 1/2 cups water
2 cups uncooked medium shell pasta

Directions:

Cook beef in skillet until browned. Pour off fat.

Add soups, water and pasta. Heat to a boil. Cook over medium heat 10 minutes or until done, stirring often.

Nicki’s Variation:

This is an excellent recipe as-is, but we love it with small shells, southwestern pepperjack cheese soup and chicken!

Michael’s Favorite Brownies

Recipe Source: andreasrecipes.com

Ingredients:

3/4 cup natural unsweetened cocoa powder, sifted
1/2 teaspoon baking soda
2/3 cup melted butter, divided
1/2 cup boiling water
2 cups granulated sugar
2 eggs
1-1/2 cups unbleached all-purpose flour
1 teaspoon vanilla
1/4 teaspoon salt
1 cup chopped walnuts or dark chocolate chips (optional)

Directions:

Preheat oven to 350° F.

In the mixing bowl, combine cocoa and baking soda. Add 1/3 cup melted butter and the boiling water and stir on low until the mixture thickens.

Stir in sugar, eggs, and remaining 1/3 cup melter butter. Mix until smooth.

Add the flour, vanilla, and salt, and mix completely. Stir in nuts or chips, if desired.

Pour into the prepared pan. Bake for 30 to 35 minutes or until brownies pull away from the sides of the pan, but watch them carefully after 30 minutes to make sure they don’t over bake. Cool completely in the pan. Cut into bars.

Variations:

To spice up the brownies, add one of the following to the dry ingredients:

  • 1-1/2 teaspoons espresso powder (or good instant coffee, ground with a mortar & pestle)
  • 1 teaspoon of cinnamon
  • Pinch of cayenne
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