Caramel Apple French Toast
Yields 6 servings
1 cup brown sugar
3 Tablespoons clear Karo syrup
6 Tablespoons butter
whole pecans
3 Delicious apples, peeled, cored, and sliced
1/3 cup water
1 teaspoon cinnamon
3 Tablespoons sugar
1 Tablespoon lemon juice
1 Tablespoon corn starch
12 slices Texas Toast or 1" thick cut French bread
12 oz. cream cheese
6 eggs
1 cup milk
1 cup whipping cream or half and half cream
1 Tablespoon vanilla
2 teaspoons cinnamon (or 1 teaspoon cinnamon + 1 teaspoon nutmeg)
Grease generously 13"x9" glass pan. Combine sugar, syrup, butter and boil in pan for one minute. Pour and spread over bottom of greased pan. Sprinkle with pecans. Combine apples, water, cinnamon, sugar, lemon juice and cook, stirring constantly, in pan over medium heat just until apples begin to soften. Add cornstarch and continue to stir until thickened. Remove from heat.
Thickly spread cream cheese over 6 slices of bread and place in single layer to
cover caramel mixture in pan (cream cheese side up). Distribute apple mixture
over bread/cream cheese layer. Cover with remaining 6 slices of bread.Blend together eggs, milk, cream, vanilla, cinnamon and gently pour over bread layers in pan. Cover and refrigerate overnight (not more than 24 hours). Remove cover and bake at 350F., 60 minutes or until brown and slightly puffy. Immediately invert each serving on plate, sprinkle with powdered sugar, top with sweetened whipped cream and garnish with pecans, cinnamon, or nutmeg.
NOTE: Fresh pears or peaches may be substituted for apples with cinnamon/nutmeg
seasoning. Fresh raspberries or strawberries may also be sprinkled over apple
mixture stuffing for additional color and flavor.
Banana Nut Delight Cake
Recipe courtesy of Paula Deen
Yields 1 8-inch three layer or 1 9-inch two layer cake
2 1/2 cups sifted cake flour
1 2/3 cups sugar
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2/3 cup vegetable shortening
2/3 cup buttermilk
1 1/4 cups mashed ripe banana
2 large eggs
For the cream cheese and nut frosting:
One 8-ounce package cream cheese, room temperature
1 stick (1/2 cup) unsalted butter, room temperature
One 1-pound box confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch or two 9-inch cake pans.
2. Sift the flour, sugar, baking powder, baking soda, salt, and cinnamon into a large mixing bowl; add the shortening, buttermilk, and banana. Mix until all the dry ingredients are dampened, then beat at low speed for 2 minutes. Add the eggs and beat for 1 minute.
3. Divide the batter among the prepared pans and bake for 25 to 30 minutes. Cool for 10 minutes in the pans, then turn out the cakes on a rack to cool completely before frosting.
Make the frosting:
1. Combine the cream cheese, butter, confectioners' sugar, and vanilla extract and beat until fluffy. Fold in the pecans, and frost the cake. If you love lots of icing, you can make 1 1/2 times this recipe. Remember, this is not banana bread but a stacked cake, so be sure to frost between the layers as well as the outside.
Meat & Potatoes Burger
Recipe courtesy of Rachael Ray
Yields 4 servings
2 large baking potatoes, peeled and cut into chunks
1 tablespoon butter
1/4 cup of heavy cream or half and half
Salt and pepper
2 pounds lean ground sirloin
2 tablespoons Worcestershire
1/4 cup flat-leaf parsley leaves, chopped
1/2 small onion, grated
4 poppy seed Kaiser rolls
A couple of tablespoons Dijon mustard
2 bunches watercress, cleaned and trimmed of thick stems
Place the potatoes in a sauce pot and cover by one inch with water. Place it over high heat and bring up to a bubble. Add some salt and boil the potatoes until tender, about 8-10 minutes. Drain the potatoes and return them to the pot and let them sit for a minute to dry out. Add the butter and the cream and a little more salt and some pepper. Using a fork or potato masher, mash them until desired consistency.
Once you have to potatoes going, put the burgers together: In a bowl, combine the sirloin, Worcestershire, parsley, grated onion, salt and pepper, and mix to combine. Score an X with the side of your hand to form 4 equal portions. Make the patties about one-inch thick and press a light indentation in the center of each one to prevent the burgers from bulging and promote more even cooking. Preheat a large skillet over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Once you see the oil ripple, add the patties and cook on each side for 5-6 minutes, until they reach desired doneness. While the burgers are working, split the buns and toast them until golden in the toaster or under the broiler.
To build your burger, slather the buns with Dijon mustard and top the bottom buns with some watercress. On top of the greens, stack a burger patty then some of the mashed potatoes and the bun top.
Crab-Stuffed Deviled Eggs
Yields 6-8 servings
12 large eggs
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
Juice of half a lemon
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/4 cup celery leaves, chopped
1/4 cup parsley leaves, chopped
1/2 pound lump crabmeat, picked over for shells
Salt and freshly ground black pepper
Place the eggs in a large saucepan and cover with water by 1-inch. Bring to a boil. As soon as the water comes to a boil, set a timer and boil the eggs for 10 minutes. Remove from the heat and place in the sink. Drain, and run with cold running water until cool enough to handle. Peel the eggs and cut them in half lengthwise.
Remove the yolks from the whites and put them in a medium-size bowl. With the back of a fork, mash the yolks then add the mayonnaise, mustard, lemon juice, Worcestershire sauce, hot sauce, celery leaves and parsley leaves, and mix well. Add the crabmeat and gently stir to mix. Season with salt and lots of freshly ground black pepper. Spoon equal amounts of the mixture into the egg white halves and chill well before serving.
Spring Salad
Yields 6-8 servings
1 bunch of asparagus
1 English cucumber, cut into half moons
8 large radishes, cut into thin rounds
Juice of 1 lemon
Extra-virgin olive oil, for drizzling
In a skillet with a cover, bring 1 inch of water to a boil to cook the asparagus. Add a generous amount of salt to the skillet with the boiling water. Hold the asparagus spears at each end. Snap asparagus tips from the tough ends by bending the spears. Use that as a guide as to where to cut the remaining spears. Simmer the asparagus spears for 3-5 minutes, until just tender. Drain the asparagus and run under cold water. Cut into one-inch pieces on an angle. Place asparagus in a serving bowl with the cucumber and radishes. Squeeze lemon juice over the salad, drizzle with olive oil and season with salt and freshly ground black pepper.
Green Olive Couscous
Yields 6-8 servings
Good to serve with lamb
3 cups chicken stock
3 cups couscous
3/4 cup green olives, chopped
Salt and freshly ground black pepper
Heat the chicken stock in a medium-size saucepan over medium-high heat with a tight-fitting lid. When the liquid boils, add the couscous and give it a stir. Put the lid back on the pot, remove from the heat and let stand for 5 minutes. Remove the lid, add the olives, salt and freshly ground black pepper. Fluff with a fork.
Lamb with Roasted Tomato Gravy
Yields 6 to 8 servings
1 small, boneless leg of lamb, about 5 pounds, butterflied
2 tablespoons extra-virgin olive oil, plus some for drizzling
Salt and freshly ground black pepper
1/2 bunch mint, stripped from the stem and finely chopped
6 cloves garlic, finely chopped
1 pint grape tomatoes
2 shallots, finely chopped
2 tablespoons flour
1 cup dry white wine
1 cup chicken broth
1/4 cup parsley, chopped
Pre-heat an oven to 400°F. Place the half bunch of stemmed and finely chopped mint in the middle of the splayed-out lamb. Place the garlic in among the mint leaves then fold the lamb over so that the mint and garlic are almost entirely cocooned in the lamb. Place the lamb in a shallow baking pan on a roasting rack and drizzle evenly with olive oil. Season both sides with salt and freshly ground black pepper. Place in the oven for 45 minutes. Remove from the oven, cover with foil and let the meat rest for 5-10 minutes for the juices to redistribute.
Place the grape tomatoes on a small cookie sheet and drizzle with olive oil. Season with salt and freshly ground black pepper and transfer to the oven when the lamb is about halfway done. If you roast them for 10 minutes, they will burst and be ready to serve. But if you prefer to let them brown up more, you can leave them in the oven for 20 minutes. Transfer to a bowl and using a potato masher or a fork, lightly mash the tomatoes.
Once the tomatoes are in the oven, preheat a medium skillet over medium-high heat with 2 tablespoons of olive oil. Add the shallots and cook until golden, about 3-4 minutes. Sprinkle in the flour and continue to cook for another minute. Add the white wine and chicken broth. Let the liquids reduce until a slightly thickened sauce forms, about 5 minutes. Add the mashed tomatoes to the sauce along with the parsley. Season with salt and freshly ground black pepper and reserve. Slice and serve the lamb with the gravy.
Provencal Tuna Melt
Yields 4 servings
4 cans of tuna in water, drained and flaked
5 to 6 sprigs tarragon, stripped from the stem and chopped
1/2 cup basil leaves, finely chopped
1/4 cup parsley leaves, finely chopped
12 black or green pitted olives, about a handful, finely chopped
2 shallots, finely chopped
2 tablespoons capers, chopped
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 French baguette, cut into 4 sections and split on top
4 tablespoons butter, melted
4 ounces Gruyere or Swiss cheese, thinly sliced
Preheat the broiler. In a medium-size mixing bowl, combine the tuna, tarragon, basil, parsley, olives, shallots and capers. Squeeze the lemon over the bowl, being careful not to get any of the seeds in. Drizzle in the olive oil and season with salt and freshly ground black pepper. Mix thoroughly to combine. Reserve in the fridge until ready to serve.
Preheat a large skillet over medium heat. While the skillet is heating, brush the baguettes with the melted butter. Toast in the skillet until golden brown. Fill the baguettes with the tuna salad. Top with gruyere cheese and pop under the broiler until the cheese is melted and bubbly. Serve with carrot and celery sticks, and healthy potato chips alongside.
Shrimp Cocktail Salad Rolls
Yields 4 servings
16 large, store-bought, peeled, de-veined and cooked shrimp, tails removed and chopped into bite-size pieces
5 radishes, thinly sliced, then stacked and julienned into matchsticks
1/4 yellow bell pepper, finely chopped
2 scallions, both green and white parts, thinly sliced on an angle
6 stalks celery, 2 finely chopped and 4 cut into sticks
3 tablespoons red wine vinegar
2 to 3 tablespoons honey
1 teaspoon Worcestershire sauce
1/4 cup hot sauce
1/4 cup store-bought cocktail sauce
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
4 tablespoons butter, melted
4 hot dog buns, split on the top
4 carrots, peeled and cut into sticks
1 bag rosemary potato chips, or any other healthy chip you like
In a medium-size mixing bowl, combine the shrimp, radishes, bell pepper, scallions and the chopped celery. For the dressing: In a separate mixing bowl, combine the vinegar, honey, Worcestershire, hot sauce and cocktail sauce. Whisk in the olive oil and season with salt and freshly ground black pepper. Pour the dressing over the shrimp salad, toss to combine and reserve in the fridge until ready to serve.
Preheat a large skillet over medium heat. While the skillet is heating, brush the hot dog buns with the melted butter. Toast in the skillet until golden brown. Fill the buns with the shrimp salad. Serve with carrot and celery sticks and healthy potato chips alongside.
Apple-Blueberry Crisp
Serves 8 to 10
1 cup (2 sticks) unsalted butter, cold, cut into small pieces, plus more for baking dish
2 1/4 cups all-purpose flour
3/4 cup packed dark-brown sugar
1/3 cup plus 1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon mace
1/2 teaspoon salt
1/2 cup old-fashioned rolled oats
2 cups blueberries
3 pounds apples (about 8), peeled, cored, and cut into thin wedges
Juice of 1/2 lemon (about 1 tablespoon)
2 tablespoons flour
Vanilla ice cream or whipped cream, for serving (optional)
Preheat oven to 375 degrees, with a rack in the lower third. Butter a 3-quart baking dish, and place on a parchment-lined baking sheet; set aside. In a large bowl, whisk together flour, brown sugar, 1/3 cup granulated sugar, cinnamon, mace, and 1/4 teaspoon salt. Using a pastry blender, cut in butter until large clumps form. Using a rubber spatula, mix in oats. Set aside.
In a large bowl, toss together blueberries, apples, lemon juice, remaining 1/2 cup granulated sugar, flour, and remaining 1/4 teaspoon salt to combine. Pour the blueberry and apple mixture into the prepared baking dish; sprinkle with reserved oat mixture, covering fruit evenly. Bake until juices are bubbling and the topping is evenly browned, about 50 minutes. Cool slightly on a wire rack. Serve crisp warm, topped with vanilla ice cream or whipped cream, if desired.
