SUPER QUICK BBQ SAUCE

I have an admission to make and, in a round about way, it has something to do with today's recipe. The last few years I have suffered from agoraphobia. I panic at the thought of going out in public. I used to love shopping for groceries every two or three days, now I have to force myself out of the house every 7 to 10 days (and then it ends up being a speed trip out and back). There is no reason for this (late in life) development; it is what it is, I guess; I try not to worry about it.

Because of this "disorder", I find myself running out of key recipe ingredients more than I care to. That's where today's recipe comes in.  We planned on cooking outdoors yesterday and I was out of BBQ sauce, so I  tried this recipe. It is made out of common, everyday ingredients,(a good thing for ME) and it is delicious!! I highly recommend it.

1 cup ketchup
2 to 3 tablespoons brown sugar (I used dark brown)
2 tablespoons cider vinegar (I used red wine vinegar)
2 teaspoons chili powder
1 teaspoon ground cumin powder
½ teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon DRY mustard powder
¼ teaspoon salt

Simmer all of the ingredients for a couple of minutes, then cool.  It couldn't be easier!!!

NOTE: Recipe calls for 2 to 3 tablespoons brown sugar. Hubby likes a sweeter BBQ sauce, so I used 3 tablespoons.

SWISS MERINGUE BUTTERCREAM FROSTING

Everyone is familiar with commercial bakery "buttercream" which is commonly made with shortening and it leaves a greasy or waxy film in your mouth, yuck!!  Todays recipe is for a light and fluffy frosting (almost the consistency of whipped cream) called Swiss meringue buttercream. It is the creme de la creme of all frostings and it is slightly sweet and extremely stable.

 

The recipe has a few steps, but it is well worth the effort and as long as you follow a few tips, it is NOT hard to make.

5 egg whites (from large eggs)
1 ¼ cups granulated sugar
1 pound of UNSALTED sweet cream butter (room temperature)
Small pinch of salt
2 teaspoons vanilla extract
1 teaspoon almond extract

Place the egg whites and sugar in a glass or metal bowl (whisk together until well mixed) and place the bowl over a gently simmering pan of water (don't let the bottom of the bowl touch the water).

Now here is a tip; right after you mix the sugar into the egg whites, press some of the mixture between your fingers and you will feel a grainy texture (remember that feeling). Heat the egg white-sugar mixture (whisking every 30 seconds or so) for about 3 to 5 minutes or until it reaches 140 degrees on an instant read thermometer.  NOTE: If you do not have an instant read thermometer, just heat the mixture until it feels nice and warm (not hot) and you can no longer feel that grainy texture when you press some of it between your fingers. Remove from heat.

Pour the warmed egg white - sugar mixture into the bowl of your stand mixer and attach the wire whisk. Beat the mixture on medium high for 5 to 7 minutes or until the mixture forms a thick and fluffy meringue that is cool to the touch. It is VERY IMPORTANT that the mixture AND the outside of the bowl have cooled down to room temperature.

Stop the mixer and change to the paddle attachment. With your stand mixer at medium speed, start adding the ROOM TEMPERATURE butter, two tablespoons at a time, beating 20 to 30 seconds after each addition. Stop the mixer occasionally and scrape down the sides to make sure everything is mixing well.

After you have added all of the butter, add the extracts and beat on medium high until light and fluffy (another minute or two). Use immediately.

TIP: You want the butter to be at room temperature but not super soft/melty(very important). I cubed the butter when it was COLD and then let it sit on the counter for an hour to insure it would be at room temperature (of course that depends on how warm your house is). Do NOT warm up your butter in the microwave.

This frosting is a dream to work with!!! It is EXCELLENT for borders and trim work (it is VERY stable) and it is very forgiving when doing flat work (smooths easily with a knife).

 

NOTE:  If you start adding your butter too early (while the meringue is still too warm), the frosting will separate or look curdled.  Don't panic, just keep beating on medium high and it will eventually come back together and whip up correctly, I promise!!

NOTE: Do not use SALTED butter, I tried that once and I was amazed how salty the frosting tasted!!!

 



SUPER EASY CHERRY STRUDEL

This strudel is made with Pepperidge Farm Puff Pasty (from the freezer section) and it couldn't be easier. It slices beautifully and it is delicious served warm with a big scoop of vanilla ice cream, but it is also excellent at room temperature. It is a huge hit at our house!!

 

 

1 sheet of frozen puff pastry (thawed)
(1) 14½ oz. can red tart pie cherries packed in water
¾ cup granulated sugar (divided)
2 tablespoons + 1 teaspoon corn starch
pinch of salt
¼ teaspoon almond extract
2 drops red food coloring (optional)

Drain the cherries (but save the juice).  Mix ½ cup of the juice from the cherries, with half of the sugar and all of the cornstarch and a pinch of salt.

Cook (constantly stirring) the juice mixture on medium heat for 3 or 4 minutes or until it gets ULTRA thick.  Remove from heat and stir in the rest of the sugar, the drained cherries and almond extract. Mix well and lay some plastic wrap on the surface of the hot mixture and chill for an hour (or until really cold).

CRUST
You can either let one sheet of puff pastry (a box comes with 2 sheets) thaw in the refrigerator overnight (thats the best) or you can speed thaw on the kitchen counter (I wrap it in plastic wrap) for about an hour. The box says 40 minutes, but it really is a lot easier to work with if you let it sit for an hour.

Dust your counter with a little flour and roll out the dough to a 12" x 16" rectangle.  Spread the cherry filling on one half (keep it about an inch away from the sides) like this:

 

 

Starting with the fruit end, just roll it up and crimp the ends.  Lay it on a parchment paper lined baking sheet (or spray with vegetable spray). and brush it all over with egg wash (1 egg beaten with a teaspoon of water). Sprinkle generously with granulated sugar and then cut a few slash marks across the top of the strudel (for venting) but don't cut too deep.

 

 

Bake in preheated 375 oven for 35 minutes, or until golden brown.  Makes one 12" strudel. Enjoy!!

NOTE: For those who aren't familiar with it, Pepperidge Farm Puff Pastry is found in the freezer section of your grocery store, near the Cool Whip etc., it comes in a 17.3 ounce package that contains 2 sheets.

CROCKPOT LASAGNA

SERIOUS COMFORT FOOD

 

I guess this isn't technically lasagna, since it is cooked in the crock pot and uses rigatoni noodles, but it qualifies as serious comfort food and has all of the rich, familiar lasagna flavors.

1½ pounds lean ground beef (browned & drained well)
4 cups of beef broth (not bullion)
(1) 15 ounce can of tomato sauce
(1) 12 ounce can of tomato paste
1 tablespoon dehydrated onion flakes
1 teaspoon dry oregano
2 teaspoons dry basil
½ teaspoon fennel seed (don't leave out)
2 teaspoons salt
1 tablespoons sugar (don't leave out)
½ teaspoon black pepper
small pinch of red chili flakes (optional)
¾ pound of rigatoni noodles
½ pound of mushrooms (thick sliced)
2 to 3 cups Colby jack cheese shredded
1 cup of ricotta cheese

Brown the ground beef and drain it very well. In a large crock pot (see note below), Mix the beef broth, tomato sauce, tomato paste, onion and spices. Use a whisk to mix the sauce together well, then stir in the meat and mushrooms. Cook on high for 4 hours (see note). Stir once in a while during the 4 hours if possible (but not absolutely necessary.

After 4 hours, Stir in the DRY unboiled rigatoni, make sure you push them under the sauce (add a little extra hot water if necessary). Add the ricotta to the crock pot by spooning tablespoons of it in random spots and gently push down on the ricotta to submerge it as well (don't stir).

Continue to cook on low for 30 more minutes. Sprinkle the surface with shredded Colby jack cheese and put the lid back on for about 5 minutes or until cheese is nicely melted. Serve.

NOTE: My crock pot is a large oval and wide slow cooker, which works well for this recipe, as opposed to a small/tall one.  The main cooking time is 4 hours on high, but if you are going to be away from the house all day, just turn it down to LOW and cook for 8 hours before you add the noodles. If you are using one of those smaller/taller slow cookers, you may have to adjust the cooking time a little.

NOTE: My crock pot has a "low" setting, a "high" setting and a "warm" setting. Once this recipe is completely done (and ready to eat) you can leave it on "warm" for quite a while. Warning, "low" is not the same as "warm".

NOTE: Noodles tends to fall apart if you leave them in the crock pot for much more than 30 minutes, so don't be tempted to add them early. Thirty minutes is perfect.

NOTE: This recipe uses rigatoni noodles, which are large diameter tubular noodles that have ridges on them. However, any kind of thick walled (sturdy) noodle will work for this recipe. Just make sure you do NOT BOIL THEM before you add them to the sauce. They cook in the sauce and soak up all of that extra liquid. Regular elbow noodles work well if you are serving this to a crowd of kids.

NOTE: I like dehydrated onion in this recipe, but if you don't have that, just saute a small chopped onion along with the ground beef.

NOTE: You can use your favorite cheese. We happen to like Colby jack cheese, but mozzarella works well too.

NOTE: This reheats very well.

BUTTERSCOTCH CHEESECAKE FOR TWO

 

This recipe makes the perfect amount for two perfect size desserts. It is smooth, creamy, rich and it has a serious butterscotch flavor. I will definitely be making this one often.

PREPARE PAN:  Preheat your oven to 325F. Line a mini-loaf pan (6" x 3" x2") with foil and spray with cooking spray. Leave the ends of the foil long enough that you can grab onto them. You will be using these "foil handles" to lift the chilled cheesecake out of the pan for easier serving.

CRUST
½ cup graham cracker crumbs
1 tablespoon brown sugar
1 tablespoons butter (melted)

Mix all and pat into the bottom of a prepared  mini-loaf pan.

CHEESECAKE
½ cup butterscotch chips
4 ounces of cream cheese (room temperature)
2 tablespoons dark brown sugar
1 teaspoon vanilla extract
½ teaspoon rum extract
1 egg (room temperature)

Melt the butterscotch chips and (using an electric mixer) beat them into the room temperature cream cheese until well mixed and smooth. Beat in the brown sugar and extracts until well mixed. Beat in the room temperature egg.

Pour over crumb crust.  Set the mini-loaf pan inside of a larger baking dish (I use a 9" cake pan). Put boiling hot water in the BIGGER pan (water should come about half way up the side of the mini-loaf pan).

Place in preheated 325F oven and bake for 30 to 35 minutes (my oven took 35 minutes). You will know the cheesecake is done when you tap the loaf pan and the cheesecake just jiggles a little bit.

Remove from oven and let cool for about 20 minutes, then put it in the fridge for a few hours.

To serve, grab the ends of the foil  and lift it out of the loaf pan. Peel the foil back and cut in half.

ZIPPY CHEESE CRACKERS

These crackers are super easy to make and are a very nice addition to any snack tray or buffet table. I used sharp cheddar cheese in this photo, but pepper jack cheese makes an excellent cracker as well.


8 ounces shredded SHARP cheddar cheese (or pepper jack)

½ cup butter at room temperature
1 ½ cups flour
½ teaspoon salt
¼ teaspoon black pepper
pinch of cayenne pepper (leave out if you use pepper jack)
2 tablespoons water

Preheat oven to 350°. Mix above ingredients with electric mixer for 1 minute. This will look dry and crumbly, but thats ok. Pour out onto counter and squeeze ingredients together; form into a nice smooth 12” log.

Wrap in plastic wrap and chill at least a couple hours. Cut thin slices and place on parchment paper lined cookie sheet. Poke a few holes in each cracker with fork tines and sprinkle with a little kosher style salt. Bake for 20 minutes. Cool completely before eating.

NOTE: I usually chill my dough overnight.

NOTE: You can bake part of these and keep the rest of the dough in the fridge for up to a week (covered well).

NOTE: Original recipe said to slice these ¼” thick, but we didn’t like them at all. I sliced them a lot thinner and it was a huge improvement!!!

STRAWBERRY SPONGE CAKE

We love strawberry shortcake made with angel food cake or a sponge cake, rather than the biscuit type shortcake.  This sponge cake recipe is excellent and if covered well, stays soft and moist for several days.  I've served it with berries, mandarin oranges, pudding...you name it. It is light as air and is the PERFECT base for a million different desserts.

 

7 egg whites
7 egg yolks
1¼ cups granulated sugar
1/3 cup whole milk, heated
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup cake flour (not all purpose)

Preheat your oven to 350F. Spray TWO large (9" x 5" x 3") loaf pans with cooking spray. Line the bottom of each loaf pan with parchment paper (wax paper will work in a pinch) and then spray lightly again. Set aside.

In a medium sized mixing bowl, beat the egg yolks, with an electric mixer, for about 2 minutes. Add sugar to the yolks and beat well for another minute or two. Set aside.

Heat milk, vanilla, and lemon juice until very warm, but not hot (I used my microwave). Add to beaten eggs (whisk while you add the warm milk to the eggs. Fold in the cake flour. Set aside.

In a glass or stainless steel bowl (don't use plastic) beat the egg whites until stiff peaks form. Fold the beaten egg whites into the batter (by hand) until you can't see any white streaks. Be gentle so that you do not deflate the batter (do NOT use a mixer or whisk for this step).

Bake at 350 for 30-40 minutes (my oven takes 35 minutes). You will know the cake is done when a toothpick inserted into the center of the cake comes out clean. The top of the cake will be nice and golden brown.  Let the cake rest in the pans for about 10 minutes then turn out onto rack.

This cake has a light fluffy crumb and cuts beautifully:

Anything you can imagine would be delicious between layers of this cake. Here I just added a little sugar to a can of mandarine oranges, brought it to a boil and thickened it with a little cornstarch slurry then chilled it.

 

I haven't tried this in cupcake papers, but I don't see why it wouldn't work. I hope you give it a try.