Category: Cooking

Hazelnut Biscotti

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Hazelnut Biscotti

These biscotti are the perfect treat to have with your morning cup of coffee or tea. Crisp, but not too hard, they are studded with crunchy hazelnuts and flavored with vanilla and orange peel. I like them just the way they are, but you could dress them up with a drizzle of powdered sugar glaze. You can also dip one end of each biscotti in melted chocolate.

I don’t know why more people don’t make their own biscotti. They are so easy to make, and you can flavor them to suit your own taste. Once baked, store them in an air tight container, and they stay crisp for weeks. Assuming you don’t eat them first!

 

Biscotti get their distinctive, extra crunchy texture, from being baked not once, but twice. The batter is spread on a cookie sheet and baked until firm. Once cooled and little, the loaf is sliced and the slices are returned to the oven to get baked until crisp and toasted. I put the slices on a cooling rack, placed on the baking sheet, before the second bake. That way, the biscotti toast on both sides evenly.

So here is the recipe. I hope if you haven’t made biscotti before, you give them a try.

 

Hazelnut Biscotti

3 c. flour

2 t. baking powder

1/2 t. salt

3 eggs

1 c sugar

1/4 c. butter, melted

1/4 c. olive oil

1 1/2 t. vanilla

1 t. grated orange peel

1 c. hazelnuts, toasted, peeled and chopped

 

Combine dry ingredients and set aside. Mix together eggs, sugar, butter, oil, vanilla and peel. Beat until smooth and stir in flour mixture and nuts. Grease a large baking sheet, oil your hands,  and place dough on sheet, forming into a 16×4-inch log. Bake at 325-degrees until tester inserted in center comes out clean, about 30 minutes. Loaf with spread a bit. Cool 15 minutes and leave oven on. Use serrated knife to cut into 1/2 -inch thick slices. Place cooling rack on a baking sheet. Place slices, cut side down, on cooling rack and return to oven for 20-22 minutes. Cool. Makes about 24.

 

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Strawberry Lemonade

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Strawberry Lemonade

I love this “pink” lemonade. The lovely blush comes from strawberries, not artificial color. The strawberries add more than just color- they add their wonderful flavor as well.

 

This is a great drink for hot summer days. Heck, I think its a good drink anytime. You don’t have limit yourself to lemonade. I have also made a pink limeade which is also very tasty.

The strawberry seeds will settle to the bottom of the pitcher- so be careful when pouring out the last bit of lemonade. No one wants a mouth full of seeds.

 

Here is the recipe. I have also included some helpful information when buying strawberries.

 

Strawberry Lemonade

7 c. water

1¼ c.   sugar

1¼ c. lemon juice

2-3 c. fresh strawberries, washed and stemmed

In a pitcher, combine water with sugar and lemon juice and stir until sugar dissolves. Place berries in blender and add about 2 cups of the lemonade. Process until strawberries are pureed. Add strawberry mixture to the remaining lemonade. Chill before serving. Serve over ice, garnishing with whole berries, if desired. Watch as seeds will accumulate on the bottom of the pitcher.

 

 

Shopping Tip

When berries are priced by weight or volume it is not always easy to decide which is the best price. If one store has quarts for $2 and another had berries for $2 per pound where would you get the better deal? Also, if a recipes calls for 4 cups sliced berries how many do you need to buy? Here are some approximate guidelines.

3/4 lb. = 1 full pint

1 1/2 lbs. = 1 full quart

1 1/2 lbs. = 4 cups sliced

1 lb. frozen = 1 1/3 c. whole berries

To help your berries last longer soak them in a water/vinegar solution for a few minutes as soon as you get them home. Then just drain and put in the fridge. This will keep them from getting mold as quickly. I use 1/2 cup of vinegar and 4 cups of water.

 

 

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Strawberry Shortcakes

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Strawberry Shortcakes

With strawberry season in full swing, I thought I would share another favorite strawberry recipe. These little shortcakes are as cute as they are tasty. You can have all the components ready, then just assemble when ready to serve.

When I made these for a dinner with friends, one of my friends said they looked like sliders and the name stuck. I made the shortcake base with a scone recipe, and used an ice cream scoop to put the batter on the baking sheet. They ended up looking like little sandwich buns. Split and filled with sweetened strawberries, I replaced the top and added chocolate ganache and whipping cream to finish them off. They were a big hit. The scone was tender and not too sweet. Satisfying and light at the same time.

 

Strawberry Shortcake “Sliders”

The shortcakes
2 c. flour
1/4 c. sugar
½ t. salt
1 T. baking powder
1 1/4  c. heavy cream or 1 cup half and half
Preheat oven to 425 degrees. Sift together dry ingredients and gradually add cream to form soft dough. Stir mixture until it just holds together. Using an ice cream scoop place batter on baking sheet a couple of inches apart. You should get about a dozen. Bake 10-12 minutes or until golden. Makes about 12. Cool on rack until ready to use.

The berries

2 lbs. strawberries, sliced thin

1/2 c. sugar, or to taste

Combine berries and sugar in medium bowl and place in fridge until ready to use. Berries should be in the sugar for at least a couple of hours and can even be prepped a day ahead to allow the juices to come out of the berries.

The ganache

1 c. semi sweet chocolate chips or 6 oz. semi sweet chocolate, chopped

1/2 c. heavy whipping cream.

Combine both in double boiler or in microwave and heat until mixture is just warm enough to melt the chocolate. Stir until smooth.

The whipped cream – use whipped cream, sweetened or unsweetened according to your taste.

Assembly: Slice the caps off the tops of the shortcakes. Place a generous spoonful of the sliced berries on the bottoms of the shortcakes and spoon some of the strawberry liquid over them as well. Place the tops of the shortcakes back on and spoon on a dollop of the chocolate ganache. I let me get to room temperature so it didn’t drip down exactly as I had planned. Top with some whipped cream and serve. Makes about 12.

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Honey Ginger Glazed Peaches

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Honey Ginger Glazed Peaches

I am always looking for new ways to cook with old favorites. Peaches are a great example. When they are in season, I can’t get enough of them.

I have made peach ice cream, peach pie, peach pancakes, peach preserves, peach liqueur….. you get the idea. I wanted to enjoy peaches with our dinner the other night. I decided, rather than just slicing them up and adding them to a salad, I would do a little more to transform them.

So I glazed them, the way you might glaze carrots. So simple. Why had I never thought of it before? The peaches were soft, slightly sweet, and a perfect side dish for the lamb chops.

I kept it pretty simple- peaches, butter, honey, salt and ginger. I could see adding other herbs and spices. Might have to do a little experimenting. For now, here is the recipe for glazed peaches. I did not have any leftovers, so a hit, for sure. I did not peel my peaches, but feel free to, if you like.

 

Honey Ginger Glazed Peaches

4 medium peaches, pitted and sliced thin

2 T. butter

4 T. honey

1/2 t. fresh grated ginger

pinch of salt

Place peach slices in a small skillet. Add butter and remaining ingredients. Cook over medium heat  until peaches start to get tender. reduce heat to low and continue cooking a few more minutes. Peaches should be soft and sauce thickened. Adjust seasonings.

 

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Homemade Peach Vanilla Ice Cream

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Homemade Peach Vanilla Ice Cream

I love peaches. For me, peaches always mean summer. We had a couple of peach trees at my parent’s house. I remember a few summers when my Father had to prop up the branches because there were so many peaches. He knew the ripe fruit could break branches under their weight.

It is too early for local peaches around here, but I found some southern peaches at a produce market recently. They were nearly ripe already, so I put the peaches in a brown paper bag to help them finish ripening.

A few days later, I had a bunch of super tasty, juicy peaches.

Since it was unseasonably warm last week, I decided to use some of the peaches to make ice cream. It doesn’t have to be hot for me to want ice cream- I just want it even more when the thermometer is hitting 90!!

 

I added some vanilla and orange zest for some extra flavor- plus plenty of peaches.

 

Homemade Peach Vanilla Ice Cream

3-4 ripe peaches

2 c. half and half

1 c. sugar, or to taste

1 T. vanilla

1 T.  orange zest

Peel and dice peaches. Cook in a small amount of water and a little sugar until tender. If you don’t precook the peaches they will be icy and hard in the ice cream. Cool and drain. In bowl combine half and half and sugar and stir until sugar is dissolved. Add remaining ingredients and stir well. Place in ice cream machine and process according to manufacturer’s directions. If you don’t have an ice cream maker place mixture in a shallow pan and freeze solid. Remove from freezer and allow to soften a little at room temperature then break up into chunks and place in a mixing bowl. Beat with a mixer until smooth and return to freezer. Makes 1 quart.

 
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Cherry Bombs

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Cherry Bombs

These little treats make a great addition to your 4th of July party. They are simple to make, with only three ingredients.  You can make them in no time at all. It is a fun treat for kids to make, too.

Think of the cherry bombs as a type of candy. A simple, sweet treat that can be served just as they are. They can also be used to top a cake or other dessert. You can even garnish a cocktail with them. I did the same thing with strawberries, but “strawberry bombs” did not have the same ring to it.

 

To make the cherry bombs, you will need cherries, white chocolate and blue sugar. If you don’t have blue sugar, you can put granulated sugar in a bag, add a few drops of blue food coloring, seal the bag and shake it up. The sugar will turn blue.

Wash and dry off some large, sweet cherries. Melt white chocolate, stirring until smooth. Dip the cherries in the white chocolate, then the blue sugar. Place on wax paper to firm up. Store in fridge.

 
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Cherry and Blueberry Clafoutis

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Cherry and Blueberry Clafoutis

I posted the picture of my clafoutis and now, as promised, here is the recipe. So what is clafoutis?

Clafoutis is a sort of pancake, sort of custard, sort of quiche. It is a lovely dessert for fresh fruit, for sure.

You can serve it plain, or topped with powdered sugar. I like to serve it with a scoop of ice cream on a hot day.

Clafoutis is really simple to make, too. You start by putting the fruit in a prepared pan. The batter is made in a blender, and takes just a couple of minutes to prepare. You pour the batter over the fruit- and bake.

I used cherries and blueberries in this one, but you can use all sorts of fruits- peaches, plums, raspberries…..

Most people enjoy it as a dessert, but it is also nice with that morning cup of coffee.

I used a combination I thought would make a nice dessert for the 4th of July. Blueberries and raspberries would work as well.

Cherry and Blueberry Clafoutis

2 c. pitted cherries, I cut them in half, but you can leave whole

1 c. blueberries

3 eggs

1 c. sugar

3 T. melted butter

½ c. flour

2 t. vanilla extract

1 t. almond extract

pinch of salt

1 c. half and half

powdered sugar, optional

 

Grease a 9×9-inch baking dish or pie pan. Preheat oven to 350 degrees. Place cherries and blueberries in the prepared pan. In blender, combine eggs, sugar, butter, flour, flavorings and salt.* Blend until smooth. Add half and half and blend again until smooth. Pour batter over the cherries and blueberries. Bake for 45-50 minutes or until clafoutis is browned around edges and puffed up. Allow to cool and dust with powdered sugar, if you like. It will deflate as it cools. Serves 6.

 

* You can whisk the ingredients together by hand, if you prefer.

 

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Homemade Peanut Butter Ice Cream

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Peanut Butter Ice Cream

Why did it take me so long to make peanut butter ice cream? I love peanut butter and I make ice cream pretty often. I just never thought of putting those two things together.

I kept it simple, and was really happy with the results. I wanted a strong peanut butter flavor- so I used a whole cup of peanut butter in the recipe. It worked out fine. Creamy and rich, but not too heavy. I thought about adding chocolate chips or maybe a swirl of jelly, but decided to leave the ice cream alone this first batch. I did serve it with homemade hot fudge sauce- recipe follows. I could see using this ice cream as the filling in ice cream sandwiches. I think I might use almond butter in the next batch.

 

Peanut Butter Ice Cream

1 c. peanut butter

2/3 c. sugar, or to taste – I was using natural peanut butter that had no sugar in it

2 c. whipping cream – you could use some half and half, if you prefer

1 t. vanilla

In medium bowl, combine peanut butter with the sugar, stirring until smooth. Add the whipping cream and vanilla and stir until well blended. Chill mixture. Pour chilled peanut butter mixture into ice cream machine and process according to manufacturer’s instructions. Once firm, transfer to a container with a lid and place in freezer until ready to use. Makes about 1 qt.

Hot Fudge Sauce

1 c. cocoa

¾ c. sugar

½ c. brown sugar

1/8 t. salt

1-c. heavy or whipping cream

½ c. butter, cut into pieces

1 t. vanilla extract

 

In saucepan , stir together dry ingredients then stir in cream and butter. Heat to boiling and boil 1 minute. Remove from heat, cool 5 minutes and stir in vanilla. Warm up before using. Store leftovers in fridge. Makes 2 ½ cups.

Peanut Butter Ice Cream- topped with homemade Hot Fudge Sauce

Peanut Butter Ice Cream- topped with homemade Hot Fudge Sauce

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Rainbow Carrot and Raisin Salad

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Rainbow Carrot and Raisin Salad

I love a good carrot and raisin salad.  It’s one of those salads I remember from when I was a kid. Carrots work so well in a salad, because they retain crispness. So this is also a salad you can make and eat right away, or make ahead of time and enjoy even a few days after making it.

I used rainbow carrots for this version of carrot and raisin salad. I love the vibrant colors that the rainbow carrots add to the dish. I can’t always find them, so when my local produce market has them, I take advantage and stock up.

I kept it pretty simple: shredded carrots, raisins, a honey dressing and some herbs. A lot of carrot salads are made with mayonnaise based dressings. That’s fine, but I wanted something lighter with this salad.

This is a recipe you can toss together in just a few minutes. Great for last minute summer parties.

Of course, you can use any carrots in this recipe. It will taste just as nice.

 

So here is my recipe. Hope you will give it a try.

Rainbow Carrot and Raisin Salad

3-4 good sized carrots- peeled and shredded fine- you want 4 cups of shredded carrots

1/2 c. raisins

1/2 c. apple cider vinegar

1/3 c. oil- I used avocado oil- use what you like

3 T. honey

2 T. chopped parsley

1 t. celery seed

1 t. salt, or to taste

1 t. hot sauce, or to taste

In mixing bowl, combine the carrots and raisins. In smaller bowl combine the rest of the ingredients, whisking until well mixed. Toss the honey mixture over the carrots and raisins until evenly coated. Cover salad, and chill until ready to eat. Serves 4-6.

Note: You can eat the salad right away, but I prefer to make it at least 30 minutes ahead and give the flavors a chance to mingle.

These rainbow carrots are purple on the outside and orange in the middle!

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Strawberry Waffles

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Strawberry Waffles

These waffles would make a great breakfast. We actually had them for dessert last night. That’s the thing about waffles. They can be eaten any time of the day. I have been enjoying fresh strawberries in everything!!! The season for local berries is pretty short, so I try to enjoy them as much as possible, while I can.

This waffle recipe came about because I needed a dessert for dinner with a friend. It was a last minute dinner, so I didn’t have a lot of time. Waffles seemed like a great idea. They don’t take a lot of time to make, and  they highlighted the berries. My friend really liked them. I did, too.

I made the waffles with fresh strawberries in the batter. Then, they are served topped with more fresh berries and a dusting of powdered sugar. They were a perfect dessert. I could see topping them with ice cream or whipped cream, too. Any leftover waffles can be frozen.

For the fresh strawberry topping, you just combine fresh, sliced berries with some sugar. If you can make it ahead of time, the sugar draws juice out of the strawberries, kind of making its own sauce. I made the topping first, then popped in the fridge.

So here is my recipe. Enjoy!!

 

Strawberry Waffles

 

1 1/3 c. flour

2 T. sugar

4 teaspoons baking powder

2 t. cinnamon

½ t. salt

2 eggs, separated

½ c. butter, melted

1¾ c. milk

2 t. vanilla

1 c. chopped fresh strawberries

 

Powdered sugar for topping waffles

Strawberry topping- recipe follows

 

In a large mixing bowl, whisk together all dry ingredients. Set aside. Separate the eggs. Set aside the yolks. Place the whites in a small mixing bowl. Beat whites until moderately stiff; set aside.  Combine milk, melted butter, egg yolks and vanilla in small bowl. Add to dry ingredient mixture and blend. Stir in berries. Fold stiff egg whites into mixture. Ladle mixture into hot waffle iron and bake. To serve, top with powdered sugar and strawberry topping. Makes 10-12 (4-inch) waffles.

 

Topping

1 qt. strawberries

½ c. sugar- or to taste

 

Wash and stem berries. Slice berries. Place in bowl and sprinkle on the sugar. Stir to combine and place in fridge until ready to use. Try to do this at least 30 minutes before using. That will give the mixture time for juice to be released from the berries.

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