Recipes Maste 14

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...

It's terrific how these pickled red onions become so crispy while being refrigerated in this flavorful brine giving you a delicious sweet-spice vib... Yield: (6) 1/2-Pint Size Mason Jars, or (3) Pint-Size Prep: 15 Mins. Cook Brine: 30 Mins. Refrigerate: Min. of 3 days, or up to 1 month INGREDIENTS: Brine: (*Note: I prepare pots of brine about 6 hours beforehand to ensure it has sufficient time to cool so it's ready when I began the jarring process. Or, to speed up the cooling process; once the brine has cooled somewhat, carefully place entire pot in sink filled with cold water, just so water is about 1/4 the way up from outside bottom of pot.) 4 cups water 2 cups white distilled vinegar 1/4 cup pickling spice 3/4 cups white granulated sugar 1/4 cup dark brown sugar Onions: 3 medium red onions, thinly sliced from top to core direction to 1/8" METHOD Add all brine ingredients to a large non-reactive pot (I use stainless steel); stir to combine. Bring brine to a boil, cover, ...

There are times when I have a craving for Asian food, and this quick entree fits the bill perfectly... Servings: 4 to 6 Prep: 10 Mins. Cook: 10 Mins. INGREDIENTS Noodles: 8 oz’s (half a box) thin spaghetti noodles, cooked according to package directions Pre-steam broccoli: 2 cups fresh broccoli florets, cut smaller --(Pre-steam on high for 3 minutes in a covered microwave-able bowl with 2 TBs water) Vegetables: 2 tablespoons Mazola oil 2 cups pre-steamed (above) broccoli florets, drain water beforehand 1 small yellow onion, julienned 1/2 red bell pepper, julienned 1/2 orange bell pepper, julienned 1/2 teaspoon garlic powder 1/4 teaspoon red pepper flakes --2 green onions, white and green parts sliced on the diagonal (added last) Sauce: 1/3 cup low-sodium soy sauce 1 tablespoon dark brown sugar 1 teaspoon ground ginger 1 tablespoon rice vinegar (unseasoned) 1/4 teaspoon sesame oil 3/4 cup low-sodium beef broth Garnish: 1 TB roughly chopped fresh cilantro METHOD Prep all stir-fry ingredi...

A little bit of heaven in every bite, and these snacks are so easy to prepare  with ingredients I generally have on hand... Yield: 8 slices as a side, or 16 as an appetizer Prep: 10 Mins. Bake: 10 Mins. INGREDIENTS Sourdough: Click here for recipe: sourdough baguette 1 (12") sourdough baguette 1 fresh garlic clove, halved crosswise (for rubbing on hot toasted bread) Spread: 1 smashed avocado Bruschetta: 1 (14.5-oz can) diced Italian seasoned tomatoes*, drained (then squeezed with hands, and chopped finer) 3 large fresh basil leaves, julienned 1 tablespoon balsamic vinegar 1 tablespoon Mazola oil 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper Garnish: Feta cheese crumbles METHOD Preheat the oven to 350F. In a small bowl, add the tomatoes, basil, balsamic vinegar, oil, and salt and pepper. Mix thoroughly and let sit for 10 minutes at room temperature. Smash the avocado in a separate small bowl; set aside. Cut baguette in half lengthwise, place on a baking sheet, and ...

A spectacular recipe that you'll be making again and again, making you want to maintain your sourdough starter over time... Yields: 12 Rolls Prep: 30 min. + rising Bake: Appx. 35 mins. INGREDIENTS DOUGH: --Proof: 2-1/2 teaspoons rapid rise yeast 3/4 cup warm 2% milk 1 tablespoon  fireweed and clover honey --Additional dough ingredients: 1 cup 'unfed' sourdough starter (stirred, and let it come to room temp--before feeding) 1/2 cup granulated sugar 1/3 cup unsalted butter, melted 2 large eggs, beaten 1/2 teaspoon table salt 3-1/2 to 4 cups all-purpose flour 1 TB water, if needed FILLING: 1/2 cup packed dark brown sugar (or light) 1/2 cup granulated sugar 1 tablespoon ground cinnamon (depending upon your preference) 1/3 cup unsalted butter, room temperature --3/4 cup raisins and/or chopped pecans (optional) FROSTING: 1/4 cup unsalted butter, softened 3 oz. cream cheese, softened 1 teaspoon  vanilla extract 1/8 teaspoon table salt 1-1/2 cups confectioners' sugar, sifted 1...

My vibrant Jalapeño-Lime Jam is flecked with tiny bits of peppers that adds a jewel-like flair to appetizers. Spread on a block of warmed cream cheese and serve with crackers, or as stated below with Smoked Wild Alaska Salmon... Yield: 7 (8 oz) half pints Prep: 20 Mins. Process: 10 Mins. INGREDIENTS 12 medium jalapeño peppers, with ribs and seeds, roughly chopped 1-1/2 cups cider vinegar, divided 1/2 cup bottled lime juice 6 cups granulated sugar 2 (3-oz pouches) of Liquid Pectin 1 TB cold unsalted butter 10 drops natural green food coloring 7 (8 oz.) sterile glass canning jars with lids and bands METHOD Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. Pulse peppers in food processor or blender with 1 cup cider vinegar until small chunks are present. Do not strain purée. Combine purée with remaining 1/2 cup cider vinegar, 1/2 cup lime juice and sugar in a large heavy-bottom pot. Bring to a bo...

Making homemade mayonnaise is incredibly easy when you use ‘key’ room temperature ingredients! Simply follow my step-by-step instructions below... Yield: 1 cup (1/2 pint) Prep: 5 Mins. Stand: 4 Hrs. at room temperature Refrigerate: Up to 1 week    INGREDIENTS 1 large pasteurized egg yolk, room temperature (save egg white, see a recipe to use it below*) ½ teaspoon kosher salt 1/8 teaspoon ground white pepper 4 teaspoons white wine vinegar (unseasoned), room temperature 1 cup Mazola Oil 1/2 teaspoon freshly squeezed lemon juice, room temperature 1 Tablespoon amber agave 1/8 teaspoon dry ground mustard 1 Tablespoon boiling water METHOD Lay out all ingredients, according to the preparation order listed below, also ensuring egg yolk, white wine vinegar, and lemon juice are all at room temperature. Place a small saucepan of water on stove to boil. Place the egg yolk, salt, white pepper, and vinegar into the bowl of your food processor fitted with the metal blade. Put your oil into a...

The ideal romantically intimate breakfast for two (utilizing a 'real' potato)... Servings: 2 Prep: 10 Mins. Bake 30 Minutes Stand: 5 Minutes Special Equipment: --2 Individual Ceramic Dishes INGREDIENTS Base: 1 large russet potato, peeled, grated and par-baked Vegetables and seasoning: 1 teaspoon Mazola oil 1/4 cup diced yellow onion 2 tablespoons diced orange bell pepper Pinch of kosher salt Pinch of pepper 1/4 teaspoon garlic powder Filling: 4 large eggs, beaten 2 tablespoons 2% milk 1/4 cup Mexican blend shredded cheese Topping: 1/4 cup Mexican blend shredded cheese 6 sliced grape tomatoes Garnish: 2 basil leaves, julienned METHOD Preheat oven to 350F. Rub the inside of 2 individual ceramic dishes with Mazola oil; set aside. Shred potato on the largest holes of a box grater; squeeze dry. Transfer shredded potatoes to a plate lined with two layers of paper towel.   Top with a damp paper towel; microwave on high for 3 minutes.   Place par-baked potatoes, evenly disbursed, in...