Tuesday, April 30, 2013

Just One Cookie

My friend Claudia sent this recipe:  FOR THOSE DAYS WHEN YOU JUST WANT TO MAKE ONE COOKIE! 
1 tbsp butter melted... 
1 tbsp white sugar... 
1 tbsp brown sugar... 
3 drops of vanilla... 
pinch of salt... 
1 egg yolk... 
1/4 cup flour... 
2 tbsp chocolate chips... 
1-6oz. ramekin
MICROWAVE 40-60 SEC IN A CUP OR BOWL... Single serving deep dish chocolate chip cookie!
The trick,..... Each time you add an ingredient stir it. Don't put it all in then stir.  After you mix it pack it down.  One minute and 6 seconds is perfect. And I thought one tablespoon of choc chips was plenty. Tried it both ways. Add the egg yolk last. Don't put it on top of the hot melted butter...... Pretty good for a last minute craving. I'm going to replace the one tablespoon of choc chips with chopped walnuts next time..

Monday, April 29, 2013

Cinnamon Cake

Cinnamon Cake

For the batter~
3 cup flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla
1/2 cup butter, melted

1 cup butter, soft to the point of almost melted*
1 cup brown sugar
2 Tbsp flour
2 Tbsp cinnamon

In a large bowl, mix all the ingredients together except for the butter.
once mixed ...slowly pour in the butter.

Pour into a greased 9x13 pan.

For the topping, mix all the ingredients together until well combined.

Drop evenly over the batter and swirl with a knife.
Bake at 350 for 30-40 minutes.

2 cup powdered sugar
5 Tbsp milk
1 tsp vanilla

While the cake is warm ~ drizzle the glaze over the cake. :)

Saturday, April 27, 2013

Kale Pesto

Kale Pesto
This is a recipe from our daughter Barbara.  Barbara made it and served it on ravioli.  The next evening it was served as a spread on crackers.  Barbara calls this recipe, "amazing".
Summary: Kale Pesto, ultra green, lemony and Parmesaned-up, is a kitchen workhorse. Never be without it!


1 bunch Lacintao kale (aka Tuscan, black, dinosaur or Cavolo Nero), about 12 ounces, *washed (see note below) and ribs removed
2 cloves raw garlic
½ cup grated Parmesan cheese
¼ cup extra virgin olive oil (I used Calolea  Olio Nuovo fresh pressed)
2 tablespoons Meyer lemon juice
Pinch of kosher salt
Black pepper, a few grinds


Kale Pesto in food processor on Shockingly Delicious 
  1. Place all ingredients in a food processor. Puree until pasty (pesto means paste) and well combined, 30-60 seconds.
  2. Scrape into a lidded container and store in the refrigerator until use.


Washing the kale:

Especially if you have picked it from your back yard, where aphids probably rule the roost, wash the kale under very hot water to dislodge the critters. This will also begin to soften it slightly, and it will turn bright-dark green.


Oregano And Asiago Focaccia

Oregano and Asagio Focaccia

Makes 12 squares

Feel free to top the focaccia with sliced green olives or thinly sliced red onions and serve with olive oil for dipping.


  • 1 ½ Tbs. roasted garlic olive oil, plus more for greasing bowl
  • 4 ½ cups all-purpose flour
  • 3 Tbs. finely chopped oregano, plus 1 Tbs. whole leaves, divided
  • 2 Tbs. sugar
  • 1 ½ Tbs. salt
  • 1 ¼-oz. pkg. rapid-rise yeast
  • 1 tsp. dried oregano
  • ½ cup grated Asiago cheese

1. Rub large bowl with roasted garlic olive oil. Combine flour, chopped oregano, sugar, salt, yeast, and dried oregano in large bowl. Stir in 1 2/3 cup warm water, and continue to stir 2 minutes (dough will seem wet and sticky). Transfer to prepared bowl, cover with plastic wrap, and let rise in warm place for 1 to 1 1/2 hours, or until doubled in bulk.
2. Line baking sheet with silicone baking mat or parchment paper and spray with cooking spray. Stir cheese into dough. Transfer to baking sheet and spread to sides of sheet with wet fingers. Brush top with 1 1/2 Tbs. roasted garlic olive oil, and sprinkle whole oregano leaves over top. Let rise 1 hour, or until dough is level with sides of pan. Preheat oven to 450°F. Bake 20 to 25 minutes, or until golden brown on top and bottom. Cool 20 minutes on wire rack before unmolding and serving.

Friday, April 26, 2013

Sugar Cream Pie
This recipe originated in eastern Indiana from an area populated by the Amish.  The ingredients were few and always on hand.  The recipe was published by Midwest Living.

  • Makes: 10 servings
  • Prep 25 mins
  • Bake 55 mins


Pastry for a Single-Crust Pie* 
(Filling recipe follows)

1 cup packed brown sugar
1/3 cup all-purpose flour
2 cup (1 pint) half-and-half or light cream
1 teaspoon vanilla
2 tablespoons butter, cut into small pieces
Ground nutmeg


Prepare Pastry for a Single-Crust Pie. 
On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with edge of plate. Crimp edge as desired. Do not prick pastry.

In a small bowl, combine brown sugar and flour. In another small bowl, combine half-and-half and vanilla. Evenly spread brown sugar mixture in the bottom of the pastry-lined pie plate. Pour half-and-half mixture over brown sugar mixture. Evenly distribute butter pieces over top of pie. Lightly sprinkle with nutmeg.

To prevent overbrowning, cover edge of pie with foil. Bake in a 350 degrees F oven for 25 minutes. Remove foil. Bake about 30-35 minutes more or until top is lightly browned and pie is bubbly all over (pie will not appear set, but will set when chilled). Cool on a wire rack. Cover and chill within 2 hours. Pie will set in refrigerator. Makes 10 servings.


* To save time, use half of a 15-ounce package (1 crust) rolled refrigerated unbaked piecrust instead of the homemade pastry. Let stand according to package directions before easing into pie plate.

Pastry for a Single-Crust Pie


1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup shortening
1/4 cup butter, cut up
1/4 - 1/3 cup ice water


  1. In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time (1/4 to 1/3 cup total), until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together.

Thursday, April 25, 2013

Raw Aasparagus, Mushroom and Parsley Salad With Nuts And Parmesan

Raw Asparagus, Mushroom And Parsley Salad 
With Nuts And Parmesan
Kosher salt and ground black pepper
1 tablespoon lemon juice
1 1/2 tablespoons extra virgin olive oil
1/2 pound asparagus, tough stems trimmed and discarded (peeled if stems are thick)
1 cup flat leaf parsley leaves
4 ounces firm white button mushrooms, thinly sliced
1/2 cup pistachios or chopped toasted walnuts
1 ounce shaved Parmigiano-Reggiano cheese
In a large bowl, combine a hefty pinch of salt and some black pepper and the lemon juice.  Whisk until the salt is dissolved, then add the oil in a stream, whisking.  Set aside.
 Lay the asparagus flat on a cutting board and slice a few stalks at a time very thin on a diagonal to create a thin oblong pieces.  Add to the salad bowl along with the parsley, mushrooms and pistachios (or walnuts).  Toss well to coat with dressing.  Divide the salad among four serving plates and top with some of the cheese.

Wednesday, April 24, 2013

Sugar Pie

     Pioneer Sugar Pie
My friend Connie shared this recipe of an old favorite recipe from the time of the Depression.  It is reported to be from an area of eastern Indiana where a large population of Amish have settled.
1 cup brown sugar
1/2 cup flour
1/8 tsp nutmeg
1/2 tsp salt
1 cup evaporated milk (or cream)
1 1/4 cup whole milk
1/2 tsp vanilla
2 Tbsp butter
8 inch unbaked pie shell


Combine sugar, flour, nutmeg, salt. Add milk/cream and vanilla. Mixture will be
thin. Pour into unbaked pie shell. Dot with small pieces of butter. Bake 375
degrees F. for 45 to 50 minutes on middle shelf. Cool completely. The filling will thicken as the pie cools.

Tuesday, April 23, 2013

No-Stir Creamy Risotto

No-Stir Creamy Risotto
This fast, no-stir risotto has all the creamy goodness of its traditional counterpart. A pressure cooker slashes the cooking time to just 15 minutes (compared with the 45 minutes it usually takes to make risotto). Try this technique with other risotto recipes as well.

  • 2 ½ tsp. olive oil
  • 2 small fennel bulbs, chopped (2 cups)
  • 8 green onions, chopped (1 cup)
  • 1 small leek, white and light green parts chopped (1 cup)
  • 5 cloves garlic, minced (5 tsp.)
  • 1 ½ cups Arborio rice
  • 3 ½ cups low-sodium vegetable broth
  • 1 cup chopped fresh mixed herbs, such as dill, tarragon, and basil, divided
  • 4 oz. aged goat cheese, grated (1 cup)
1. Heat oil in pressure cooker over medium heat. Add fennel and green onions, and sauté 6 minutes, or until softened and beginning to brown. Transfer half of fennel mixture to small bowl; cover and keep warm.
2. Add leek, garlic, and rice to remaining fennel mixture, stirring well to coat ingredients with oil. Stir in broth, and bring mixture to a boil.
3. Lock pressure cooker lid in place. Increase heat to high, and bring to high pressure. Lower heat just enough to maintain high pressure, and cook 5 minutes.
4. Reduce pressure with quick-release method, or according to equipment instructions. Gently remove lid,
taking care to avoid escaping steam. Stir in 1/2 cup chopped fresh herbs, and season with salt and pepper,
if desired.

5. Divide risotto among 6 bowls. Top each serving with reserved fennel mixture, remaining herbs, and goat cheese.  Serves 6

Monday, April 22, 2013

KFC Coleslaw

KFC Coleslaw

1/2 cup mayonnaise
1/3 cup sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (approx. 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion

* Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice)
* Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth
* Add cabbage, carrots, and onions. Mix well.
* Cover and refrigerate for at least 2 hours, if you let it sit over night it's even better

Saturday, April 20, 2013

Grandmother's Buttermilk Cornbread

Thursday, April 18, 2013

Hummingbird Morning Cake

Hummingbird Morning Cake
This recipe appeared in our newspaper.  It is a Southern classic created by a home baker in North Carolina.  This is an updated classic with many of the calories cut.
1 3/4 cup cake flour
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 cup unsalted butter at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed
2 large eggs
1 teaspoon vanilla
1 cup mashed bananas
1/4 cup buttermilk
1 1/2 cups pecans, coarsely chopped
1 cup sweetened flaked coconut
 8 ounce can crushed pineapple, well drained
3 tablespoons Demerara sugar or Sugar-in-the-raw
Preheat oven to 350 degrees.  Coat the bottom and sides of a 9x9 square pan with non-stick cooking spray.  
In a medium bowl, whisk together the cake flour baking powder, baking soda and salt.  Set aside.
In a seperate bowl, combine the butter and the granulated and brown sugars.  With an electric mixer set at medium speed, bea together until light and fluffy, about 4 to 5 minutes.  Beat in the eggs, one at a time, and then beat in the vanilla, bananas, and buttermilk, just until combined.  With the mixer set on low speed, beat the flour mixture into the banana batter, in two additions, just until combined.
With a rubber spatula, fold in 3/4 cup of pecans (reserving the remaining 3/4 cup pecans and Demereara sugar for the topping), the coconut and the pineapple.
Spread the batter into the prepared pan in an even layer and sprinkle with the remaining Demerara sugar and 3/4 cup pecans.  Bake until firm and golden brown and a skewer inserted in the cnter of the cake comes out clean, about 45 to 50 minutes.
Transfer to a wire rack to cool for 15 minutes.  Cut in squares and serve.  Serves 9

Wednesday, April 17, 2013

Lemon-Almond Cream Cheese Coffee Cake

Lemon-Almond Cream Cheese Coffee Cake
Cream cheese gives this fresh, lemony breakfast treat a sturdy almost pound-cake like texture.  Freezing the streusel until it is very firm and cold before crumbling it over the batter ensures that it will remain  a crunchy layer on the surface of the cake and won't melt into the batter as it bakes.  Recipe of Jill O'Connor 
Almond Streusel:
1/2 cup granulated sugar
1/2 cup all purpose flour
1 teaspoon freshly grated lemon zest
pinch of salt
4 tablespoons unsalted butter, softened
1/2 cup sliced almonds
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup very finely ground almonds or almond flour
3/4 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1 1/2 cups granulated sugar
1/2 teaspoon pure almond extract
1 teaspoon pure lemon extract
1/4 cup fresh lemon juice
1 tablespoon freshly grated lemon zest
3 large eggs
1 cup confectioners sugar
2 to 3 tablespoons fresh lemon juice
Preheat oven to 325 degrees.  Spray a 9 inch round cake pan or springform pan with non-stick cooking spray.
Make the streusel : In a small bowl, whisk together the sugar, flour, lemon zest and salt.  Use a pastry blender, a fork or your fingers to cut the softened butter into the dry ingredients until combined  and the mixture resembles course crumbs.  Refrigerate or freeze until very cold and the streusel is firm.
Make the cake:  In a medium bowl, whisk together the flour, baking powder, salt and ground almonds.  Set aside.  In a large bowl, using an electric mixer set at medium speed, beat together the butter, cream cheese and sugar until light and creamy, about 4 to 5 minutes.  Beat in the extracts, lemon juice nad lemon zest.  Beat in the eggs, one at a time, beating well after each addition.  On low speed beat in the flour / almond mixture just until combined.
Scrape the batter into the prepared pan, spreading it in an even layer.  Use your hands to crumble the cold streusel over the surface of the batter.  Sprinkle with sliced almonds.  Bake for 45 to 50 minutes, or until a skewer inserted comes out clean.  Transfer to a wire rack to cool completely.
When cool, remove the cake and place on a cake plate.  If desired stir togeether the confectioners sugar and two tablespoons lemon juice until smooth and drizzle over the top of the cake.

Serves 8 to 10

Saturday, April 6, 2013

Curried Chicken Salad
Today was a great day to visit Palm Desert with Bob and Sandi and  another cousin Rose.  The photo shows three of my Myers cousins.  From Left to right, Rose, Ann who is visiting with me from Ohio and Sandra our host.  We were served a scrumptious Curried Chicken Salad.  I know you too will enjoy it.
1 1/2 pounds skinless boneless chicken breasts or use a rotisserie chicken
1/3 cup light mayonnaise
1/2 cup plain yogurt
4 teaspoons curry powder
1/2 teaspoon Garam Masala
Juice of one line
1 teaspoon honey
1/2 teaspoon ground ginger
1/2 teaspoon salt or to taste
1/4 teaspoon pepper 
1/4 teaspoon sesame seed
1/2 cup chopped celery
1/ red onion, chopped
1/2 can water chestnuts, drained and sliced
2 mangos peeled and chopped
1 cup red seedless grapes, cut into halves
1/2 cup roasted cashews, chopped and a bit for garnish
2 Tablespoon chopped cilantro
Chop cooled chicken into 1/2 inch pieces.
Whisk together mayonnaise, yogurt, garam masala if using lime juice, honey, ginger, salt and pepper in a bowl.
Mix chicken, fruit, vegetables and cashews together.
Add the dressing and stir gently.
Serve over shredded lettuce and garnish with cilantro and nuts.  

Monday, April 1, 2013

Candle Cafe Granola

Candle Cafe Granola
This is another great recipe shared by our daughter Barbara.  It is from the famous restaurant, Candle Cafe in Colorado.    The granola is not only nutritious, it is delicious.
1 cup steel cut oats
1/2 cup regular rolled oats
1/4 cup slivered almonds
3/4 cup coarsely chopped walnuts
1/4 cup raw sunflower seeds
1/4 cup maple syrup
1/4 cup safflower or coconut oil
1 tablespoon vanilla extract
1/4 teaspoon sea salt
1/2 cup raisins
1/4 cup unsweetened shredded coconut
Optional ingredients: 1/4 cup wheat germ or 1/4 cup flax seed
Preheat oven to 350 degrees.  Line a baking sheet with baking parchment.
Combine the steel cut oats and rolled oats, the almonds, walnuts, sunflower seeds, maple syrup, oil, vanilla and salt.  Spread out on the baking sheet and bake for 20 minutes, until golden.  Remove from oven and let to cool.   
Transfer to a bowl when cool and add raisins and coconut.  Any variety of dried fruit or chocolate chips can also work.  The recipe is very versatile.  Keep in an airtight container up to four weeks.  It will become a pantry staple.