Podcasts, Family Fun in the Kitchen
Lavon and Miss NiNi deliver their final edition of Family Fun in the Kitchen.
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Podcasts, Family Fun in the Kitchen
Lavon and Miss NiNi talk cookies.
SWEET PASTRY CRUST—The Good Cookie—Tish Boyle
Ingredients:
Method:
Preheat oven to 350 degrees Fahrenheit. Spray bottom and sides of a 9 x 13-inch pan with nonstick baking spray. In a small bowl, whisk together flour and salt; set aside.
In bowl of an electric mixer, using the paddle attachment, beat butter and sugar at medium speed until combined, about 1 minute. Beat in lemon zest and vanilla extract until combined. At low speed, add flour mixture and mix just until mixture is crumbly, 10-15 seconds.
Pat dough evenly into bottom of prepared pan. Prick dough well with a fork. Bake crust for 15-18 minutes, until golden brown around the edges (or as directed in the recipe). Transfer pan to a wire rack to cool while preparing topping.
Yields: one 9 x 13-inch crust
CARAMEL ALMOND SQUARES—The Good Cookie—Tish Boyle
Ingredients:
Sweet Pastry Crust
Method:
Make and bake crust as directed. Leave on oven at 350 degrees F.
Make Topping:
In a medium-sized heavy saucepan, combine water and sugar and cook over medium heat, stirring constantly and occasionally washing down the sides of the pan with a wet pastry brush until sugar is dissolved. Increase heat to high and cook, without stirring, until caramel turns a dark amber color. Immediately remove pan from heat and stir in heavy cream (Be careful—the mixture will bubble up!). Add butter and honey and stir until butter is melted. Stir in almonds and orange zest, tossing the almonds until they are completely coated.
Pour hot caramel mixture over pastry base, and using a small offset metal spatula, spread it into an even layer, making sure that the nuts are evenly distributer. Bake 12-14 minutes, or until almonds are lightly toasted and caramel is bubbling. Cool bars in pan on a wire rack for at least 1 hr.
Run a sharp knife around edges of pan to release the bars. Carefully invert the bars on to a cutting board. Turn them right side up. Using a serrated knife, cut into 30 squares.
Yields: 30 bar cookies.
Miss NiNi
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Podcasts, Family Fun in the Kitchen
Lavon and Miss NiNi talk about using muffin tins for baking and for casseroles.
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Podcasts, Family Fun in the Kitchen
Lavon and Miss NiNi talk about expected food trends for 2017.
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Podcasts, Family Fun in the Kitchen
Podcasts, Family Fun in the Kitchen
w/ Lavon and Miss NiNi
CHOCOLATE PEANUT BUTTER HAYSTACKS
Ingredients:
Method:
Melt chocolate and peanut butter chips in microwave or in the top of a double boiler over simmering water, stirring frequently, until smooth. Stir in salt.
Mix chow mein noodles and peanuts in a large mixing bowl. Pour chocolate mixture over noodles and peanuts and turn to coat.
Line a baking sheet with parchment paper. Drop mixture with rounded tablespoon or small cookie dough scoop onto prepared sheet. Refrigerate until set, about 2 hours. Store in covered container.
Miss NiNi
BAKED POTATO CANDY—Marge Perkins, Bismarck, ND
Ingredients:
FLAVORING OPTIONS:
Method:
In a medium-size bowl, mash warm baked potato with a fork, adding powdered sugar and mix to a smooth paste. Add flavoring option(s); mix well. Keep adding additional powdered sugar until a stiff dough forms. Shape into small balls and refrigerate to set. Coat with melted chocolate coating or melted chocolate chips. Keep refrigerated.
Miss NiNi
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Podcasts, Family Fun in the Kitchen
Lavon and Miss NiNi talk about a recipe that could be a good holiday treat replacement or just a great house warming winter month recipe.
Baked Apple Dumplings—cookscountry.com
Ingredients:
Dough
Method:
Dough: Process flour, sugar, baking powder, and salt in food processor until combined. Scatter butter and shortening over flour mixture and pulse until mixture resembles wet sand. Transfer to bowl. Stir in buttermilk until dough forms. Turn out on to lightly flour surface and knead briefly until dough is cohesive. Press dough into 8-inch x 4-inch rectangle. Cut in half, wrap each half tightly in plastic, and refrigerate until firm, about 1 hour.
Apples: Adjust oven rack to middle position and heat oven to 425 degrees Fahrenheit. Combine sugar and cinnamon in small bowl. In second bowl, combine butter, raisins, and 3 T. cinnamon/sugar mixture. Peel apples and halve horizontally (or through the equator). Using a melon baller, scoop out the core and seeds. Divide the butter mixture among the apple halves, filling the hollows.
Assemble Dumplings: On lightly floured surface, roll each dough half into 12-inch square. Cut each 12-inch square into four 6-inch squares. Working one at a time, lightly brush edges of dough square with egg white and place apple, cut-side up, in center of each square. To gather dough, fold the corners of the dough up to enclose the apple halves, overlapping and crimping to seal. Using a paring knife, cut vent hole in top of each dumpling.
Finish Apples: Line rimmed baking sheet with parchment paper. Arrange dumplings on baking sheet. Brush tops with egg white and sprinkle with remaining cinnamon/sugar. Bake until dough is golden brown and juices are bubbling, 20-25 minutes. Cool on baking sheet 10 minutes. Serve with Cider Sauce.
Cider Sauce
Ingredients:
Method:
Bring cider, water, sugar, and cinnamon to simmer in saucepan and cook over medium-high heat until thickened and reduced to 1-1/2 c., about 15 minutes. Off heat, whisk in butter and lemon juice. Drizzle over dumplings to serve. (cook’scountry.com suggests: To make this sauce up to 2 days in advance, reduce the cider mixture until it measures 1-1/2 c., then refrigerate. When ready to serve, return mixture to simmer and whisk in butter and lemon juice off heat.)
Yields: 8 servings
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Podcasts, Family Fun in the Kitchen
Lavon and Miss NiNi talk about the main course for get-togethers and share a recipe for roast.
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Podcasts, Family Fun in the Kitchen
Lavon and Miss NiNi talk about getting ready to bake Christmas Cookies.
FESTIVE WHIPPED SHORTBREAD
Ingredients:
Method:
Preheat oven to 350 degrees Fahrenheit. Blend first four ingredients in a food processor just until mixture comes together. Shape into 1-1/4-inch balls. Roll in nonpareil sprinkles. Bake for about 22 minutes or until the bottoms are set and just beginning to turn brown.
Yields: About 48 cookies.
Miss NiNi
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Podcasts, Family Fun in the Kitchen
Lavon and Miss NiNi discuss a bread recipe with Parmesan cheese.
Quick Cheese Bread—adapted from Cook’s Illustrated, May & June 2004
Ingredients:
Method:
Adjust oven rack to middle position; heat oven to 350 degrees Fahrenheit. Spray a 9 x 5-inch loaf pan with nonstick cooking spray, sprinkle ½ c. Parmesan evenly in bottom of pan.
In large bowl, whisk flour, baking powder, Cajun seasoning, salt, and pepper to combine. Using rubber spatula, mix in cheddar until cheese is coated with flour. In medium bowl, whisk together milk, melted butter, egg, and sour cream. Using rubber spatula, gently fold wet ingredients into dry ingredients until just combined (batter will be heavy and thick). Do not overmix. Scrape batter into prepared loaf pan; spread to sides of pan and level surface with rubber spatula. Sprinkle remaining ½ c. Parmesan evenly over surface.
Bake until deep golden brown and toothpick or skewer inserted in center of loaf comes out clean, 45-50 minutes. (When testing the bread for doneness, if the toothpick comes out with what looks like uncooked batter clinging to it, try again in a different—but still central—spot; if the toothpick hits a pocket of cheese, it may give a false indication.) Cool in pan on wire rack 5 minutes; invert loaf from pan. Turn loaf right side up on cooling rack. Continue to cool until warm, about 45 minutes. Cut into slices and serve.
Yields: About 8-10 slices
Miss NiNi
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