Recipes Maste 14

The ultimate and most addicting bars ever, and it's a quick and easy recipe... Yield: 3 Doz. Prep:30 Mins. Bake:28 to 30 Mins. INGREDIENTS: Crust 1/3 cup all-purpose flour 1/2 cup packed dark brown sugar 1 stick (1/2-cup) unsalted butter 1 tsp vanilla extract 1/4 tsp kosher salt Middle Layer 1 cup (6 oz.) milk chocolate chips Topping 2 whole large eggs, beaten 1 tsp vanilla extract 2 TB all-purpose flour 1/2 tsp baking powder 1/4 tsp kosher salt 1-1/2 cups sweetened coconut METHOD: Preheat oven to 375F. Spray a 13x9" baking dish; set aside. In a large bowl and pastry cutter or two butter knives, combine crust ingredients until it resembles small peas.   Pat evenly into bottom of prepared baking dish, and bake for 10 minutes in preheated oven. Sprinkle with milk chocolate chips over hot crust; return to oven and bake for 1 minute, then remove and spread using an offset spatula evenly over crust. In the interim, in a medium bowl, whisk eggs until light in color. Beat in sugar

The most delicious and decadent dessert, as is... or with or without any type of topping... Yield: (One 11" Tart) - Serves: 8-10 Prep: 20 Mins. Bake: 20 Mins. --Cool:   2 Hrs. at room temperature --Refrigerate: Overnight INGREDIENTS: Nilla Wafer Crust : 2 cups finely crushed nilla wafers (about 50 wafers) 1/2 cup unsalted butter, melted 1/3 cup sifted confectioners' sugar Pinch of salt Filling : 1 (14-oz.) can unsweetened coconut milk, chilled overnight ----(you'll use only the solid coconut cream on top of can, -----NOT liquid coconut milk underneath it, which I save for using in my cereal vs regular milk ) 1 (14-oz.) can sweetened condensed milk 8 oz. whipped cream cheese 1/4 cup lime juice 1/4 cup lemon juice 1/4 cup orange juice METHOD: Preheat oven to 350F. Crust - In the bowl of a food processor, add the wafers and pulse until fine crumbs are formed. Drizzle in the melted butter, while pulsing, into the feeding tube; do the same with the confectioners' sugar and

The easiest bread recipe I've created to date, and it's very versatile in that you can substitute the herbs, i.e. instead of rosemary, use thyme, fennel seeds, etc... Yield: 1 round loaf Prep: 10 Mins. 1st rise: 9-12 Hrs. 2nd rise: 1-1/2 Hrs. INGREDIENTS: Wet: 1-1/2 cups warm water 1/2 teaspoon active/rapid dry yeast (not regular) 1 TB amber agave (or honey) Dry: 3 cups all-purpose flour 2 teaspoons dried rosemary (not ground) 1-1/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper --1 TB melted butter, (to brush top while hot out of oven) METHOD: Note: I proof my bread (let it rise) in the oven, no heat ~ A must in Alaska as this method provides for more of a consistent, non-draft environment. Turn on pilot light in oven (no heat). In a 2-cup glass-measuring cup, measure the warm water. Add the active/rapid yeast and agave, and stir to combine; set aside. In a medium bowl, add the flour, salt, and pepper; whisk to evenly incorporate.   Add the wet mixture  and

The most creamy and decadent fudge ever! You can also sub out the coconut and marshmallows for chopped nuts, or the chips for other flavors... Yield: 36 squares Prep: 10 Mins. Cook: 5-10 Mins. Chill: 2 Hrs. INGREDIENTS 3 cups semi-sweet chocolate chips 1 (14-oz can) sweetened condensed milk (not unsweetened evaporated milk) Pinch of kosher salt 1/2 cup finely shredded sweetened coconut 2 cups miniature marshmallows 1-1/2 teaspoons vanilla extract METHOD Line an 8" square baking dish with foil, leaving extension handles over edges of about 2". Place a heavy bottom medium saucepan over low heat, add the chocolate chips, sweetened condensed milk, and salt. Stir constantly, gently, until all chips have melted.   Remove from heat. Fold in vanilla, then the coconut and marshmallows. Spread mixture evenly into the prepared baking dish. Chill, uncovered, in the refrigerator for a minimum of 2 hours before removing foil, then cutting into 36 squares (*see below). Store any leftovers i

Another of my recipes I've modified for serving at a single setting, as in its whole form goes south when refrigerated should there be leftovers. All my recipes (as each are kitchen-tested) take many modifications until perfected. These individual desserts are cute, decadent and comforting to serve during those cold winter months... Yield: Four (1/2-pint or 8-oz) Mason Jars Prep: 15 Mins. Bake: 40 Mins. INGREDIENTS Cobbler Batter: --Dry: 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup granulated sugar 1/2 teaspoon cinnamon --Wet: 2 tablespoons unsalted butter, melted 1/4 cup milk 1 medium egg Filling: 1 (24-oz. jar) sliced peaches (from Costco), drained and roughly chopped --(reserving 1/3 cup of liquid) 1/3 cup granulated sugar 1-1/2 tablespoons all-purpose flour 1/2 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/8 teaspoon ground ginger METHOD Preheat oven to 350F. Rub four 1/2-pint glass Mason jars with Mazola oil

It's terrific how these pickled red onions become so crispy while being refrigerated in this flavorful brine giving you a delicious sweet-salty vib... Servings: 4 Prep: 10 Mins. Toast bread cubes: 12 Mins. Let stand: 10 Mins. Sourdough Baguette (recipe) INGREDIENTS Panzanella: 2 cups cubed sourdough baguette (measure after cubing) 2 cups chopped tomatoes (measure after chopping) 1/2 teaspoon kosher salt 3 tablespoons extra-virgin olive oil 1 tablespoon red wine vinegar 1/4 cup sliced pickled red onions 2 tablespoons thinly sliced fresh basil leaves 1/4 teaspoon freshly ground black pepper Final addition: 1 avocado, cut into 1/2" cubes METHOD Preheat the oven to 325 degrees F. Arrange the bread cubes on a rimmed baking sheet in a single layer. Bake until lightly toasted, about 12 minutes. Pickled Red Onions (recipe) Meanwhile, place chopped tomatoes in a colander placed over a bowl, and toss them with 1/2 teaspoon kosher salt. Let stand 10 minutes to allow excess liquid to dra