Giant Chocolate Chip Cookies

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, July 11, 2008

cook

For each cookie, use a 1/4-cup measuring cup to scoop out and level dough before dropping
onto baking sheet.

Ingredients

Makes 16

  • 2 cups all-purpose flour , spooned and leveled
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3/4 cup packed light-brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 bag (12 ounces) chocolate chips

Directions

  1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  2. In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition until combined; mix in vanilla.
  3. With mixer on low speed, add flour mixture; mix until just incorporated. With a rubber spatula or wooden spoon, stir in chocolate chips.
  4. Drop 1/4-cup mounds of dough onto ungreased baking sheets, at least 4 inches apart and away from edges of pan. (You will fit about 4 cookies to a sheet; bake in two batches, using two baking sheets per batch.) Bake until golden, 15 to 18 minutes, rotating sheets front to back and from top to bottom of oven halfway through.
  5. Cool 1 to 2 minutes on baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 2 days.

Source:  Martha Stewart

Miss Daisy's State Fair Prize Winning Old-Fashioned Peach Cobbler

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, July 07, 2008
Miss Daisy's Tea Room was a fixture in Franklin, Tennessee for years. This is one of her recipes. It was a state fair prize winning recipe, and is the best peach cobbler, EVER. It has a top lattice crust, and you poke strips of dough down into the peaches to making dumplings. We've made it for years. ~ jan Filling: 8 or 9 peaches, peeled and slices 1/2 cup water 1-1/2 cups sugar 2 tablespoons self-rising flour pinch of salt 1/2 cup unsalted butter, melted Cook peaches briefly in water until bubbly and tender. In separate bowl, mix flour salt and sugar, whisk to combine. Add to cooked peaches and tir. Then add melted butter. Pastry for Cobbler: 1 cup self-rising flour 1/2 teaspoon salt 1/3 cup shortening 4 tablespoons sweet milk or enough to make a stiff dough (I use fat free half and half) Blend flour, salt and shortening to coarse meal texture. Add milk. Roll thinl into oblong shape on floured surface. (I pulse this on and off to blend in the cuisinart, then add milk and stir, works great and it's eay). Using a pizza cutter, and a ruler to guide you, cut the dough into long strips. Take almost half the strips, and cut them into small pieces, about 1-2 inches long. Pour half the peaches in a 8x12 pan, push the cut dough pieces into the peach liquid, then add the rest of the peaches, and make a lattice top with the remaining dough. If you have leftover dough, you can poke more of it between the lattice top into the cobbler. Sprinkle with sugar, and bake in 350 oven 45-55 minutes or until top is golden brown and peaches are bubbly.

Miracle Whip Cake with Caramel Frosting

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, June 14, 2008
Cake:

2 cups flour
1 cup sugar
2 tsp. soda
1 tsp. vanilla
4 heaping tablespoons cocoa
dash salt
1 cup cold water
1 cup Miracle Whip.

Combine dry ingredients, whisk together water and Miracle whip and stir by hand into the dry ingredients.

Bake at 350 degrees in 9x11 inch pan, approximately 25-28 minutes. I undercook it just a bit so it isn't dry.

Note: Don't make this in a 9x13 pan, cake will be too thin, you need to do it in a 8.5x11 or a 9x11.

Caramel Frosting

1 stick butter
1 cup brown sugar - you can use either light or dark brown, i prefer the dark brown as it gives it a richer flavor, but either light or dark work great.

Cook over medium heat for 2 minutes

Stir in 1/4 cup half and half, bring to boil.

Pour into KitchenAid bowl if you have a stand mixer, put in the whisk attachment, add 2 cups powdered sugar and whisk until it is lukewarm and smooth.

Frost the cooled cake.

It's better the next day - totally moist after it sits, covered overnight.

Expresso Biscuits

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, May 15, 2008

from Martha Stewart...

Ingredients

Makes 16

  • 1 1/2 cups all-purpose flour
  • 1/2 cup Dutch cocoa
  • 1 tablespoon finely ground espresso beans
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup confectioners' sugar
  • 1 teaspoon pure vanilla extract

Directions

  1. Heat oven to 350 degrees with two racks spaced evenly apart. Line two baking sheets with parchment paper. Sift together flour, cocoa, and espresso beans; set aside.
  2. In the bowl of an electric mixer fitted with paddle attachment, combine the butter, confectioners' sugar, and vanilla until creamy, 3 to 4 minutes. Gradually beat the flour mixture into the butter mixture, scraping down sides of bowl twice.
  3. Roll 2 1/2 tablespoons of dough between the palms of your hand to form a ball. Place on prepared baking sheet; repeat with remaining batter, spacing cookies two inches apart. Using a dinner fork, press tines into dough, and gently press into biscuit shape. Bake biscuits just until firm to the touch, 12 to 15 minutes. Transfer to a wire rack to cool. Serve these dessert biscuits with coffee ice cream.

Sweet Potato Salad

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 28, 2008
I recently had a to-die-for sweet potato salad at Maxine's a local lunch girl place in Heavensville. Their version had roasted sweet potatoes, walnuts, dried cranberries, in a sweet vinagrette, perhaps with honey and/or balsalmic vinegar. I couldn't find a similar recipe, but the chef's at Finer Kitchen's steered me on this one - it got great reviews. It's from Sara's Kitchen on Food TV.

Sweet Potato Salad:
4 medium-sized sweet potatoes, peeled and cut into 1-inch pieces
5 tablespoons olive oil
1 tablespoon finely chopped fresh rosemary
1 teaspoon salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1 cup raw green pumpkin seeds (also known as pepitas)
1 cup dried cranberries
1 cup chopped scallions (green and white)
1 cup julienned roasted red pepper

Dressing:
6 tablespoons balsamic vinegar
1/3 cup mango chutney
2 tablespoons Dijon mustard
2 tablespoons honey
2 garlic cloves, minced
1/4 cup olive oil

Make the Salad: Preheat oven to 425 degrees F.

In a roasting pan, combine the potatoes, 3 tablespoons of the olive oil, rosemary, salt, pepper, cumin and ginger. Stir to combine and bake until the potatoes are fork-tender and golden brown, about 25 to 30 minutes.

Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the pumpkin seeds and cook, stirring, until toasted. Transfer the seeds to a plate and season with salt and pepper. In a small bowl, combine the cranberries, scallions, and red pepper and set aside.

Make the Dressing: Prepare the dressing by combining all the ingredients (except for the olive oil) in a small saucepan and heat. Remove from heat and whisk in the olive oil.
Assemble salad by gently tossing the roasted potatoes with the red pepper mixture. Add enough of the dressing to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side.

Cocannon

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 16, 2008
4 irish potatoes, cut into quarters
1/2 head of green cabbage, thinly sliced
chopped green onion
1 c milk
4 T butter
salt & pepper

In a medium pot, boil the potatoes. Meanwhile, combine milk, cabbage, onion, half the butter, salt and pepper into a large pot and bring to a simmer. Cook until the cabbage is soft, about 15 minutes. When the potatoes are fork tender, drain well and add to the cabbage mixture. Mash with a potato masher, adding in remaining butter and more salt & pepper to taste.

This has been a family favorite for years. I like it with porkchops, but then I like anything with porkchops.

~ jan

Auntie Em's Coconut Cupcakes from the L.A. Times Food Section

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 09, 2008
Dear SOS: Whenever I get out to L.A., I have to stop at Auntie Em's Kitchen in Eagle Rock for a cupcake fix -- specifically, for a coconut cupcake with coconut cream cheese frosting. It's a miracle of a baked good. Do you think you could get the recipe for a Bostonite who's stuck on the East Coast dreaming of this confection?

-- Jenny Sawyer, Boston
FOR THE RECORD:
Cupcake recipe: A recipe for Auntie Em's coconut cupcakes in Wednesday's Food section indicated that 1 3/4 cups shredded sweetened coconut should be divided. Instead, all of it should be used for the batter. —



Dear Jenny: This billowy coconut cupcake is pretty irresistible. The cake has a hint of almond and a light buttermilk tang. There's tender, shredded coconut baked into the cake too. And the frosting -- it's a cream cheese frosting with butter mixed in, airy and creamy both, finished with a sprinkling of more shredded coconut on top. This one's for you, Bostonites.

Auntie Em's coconut cupcakes

Total time: 45 minutes, plus cooling time for the cupcakes

Servings: Makes 1 1/2 dozen cupcakes

Note: Adapted from Auntie Em's Kitchen in Eagle Rock.

2 1/3 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup vegetable oil

1 cup buttermilk

3 eggs

2 1/2 teaspoons vanilla extract, divided

2 teaspoons almond extract

1 1/3 cups sugar

1 3/4 cups shredded sweetened coconut, plus extra for decorating the frosted cupcakes

1/2 pound cream cheese, at room temperature

1/2 cup plus 2 tablespoons (1 1/4 sticks) butter, at room temperature

3 1/3 cups powdered sugar, sifted

1. Heat the oven to 325 degrees. In a medium bowl, sift the flour, baking soda and salt and set aside. Separately, in a large bowl or in the bowl of a stand mixer, combine the oil, buttermilk, eggs, 1 1/2 teaspoons vanilla extract, the almond extract and sugar. Using a hand mixer or in a stand mixer, on low speed, slowly mix the dry ingredients into the wet ingredients just until smooth, careful not to overmix. Gently fold in the coconut.

2. Place 18 paper muffin cups into muffin tins. Fill each cup with a generous one-fourth cup of batter, so that it comes three-fourths up the side of each cup. Bake for 20 to 25 minutes, until a toothpick inserted comes out clean. Remove the cupcakes to a rack and allow to cool completely.

3. For the frosting: Beat the cream cheese on low speed until smooth; scrape down the sides of the bowl. Add the butter and continue mixing on medium speed until smooth. Scrape down the bowl again. Add the powdered sugar in three additions at low speed, mixing each addition until just combined. Scrape down the bowl again. Add the remaining teaspoon vanilla and mix on medium speed until fluffy, about 2 minutes.

4. Frost each cupcake with 3 tablespoons frosting and sprinkle with extra shredded coconut. The cupcakes will keep for 2 days.

Each serving: 475 calories; 4 grams protein; 55 grams carbohydrates; 1 gram fiber; 27 grams fat; 11 grams saturated fat; 66 mg. cholesterol; 288 mg. sodium.
© Jan CAN Cook · THEME BY WATDESIGNEXPRESS