Mike's Chocolate Chip Cookies
Ingredients & Directions 1 c Margarine 2/3 c Brown sugar 1 1/3 c Sugar 1 1/2 ts Vanilla 2 Extra large eggs 3 c Flour 1 ts Baking soda 1 ts Salt 2 c Chopped walnuts 24 oz Semisweet chocolate chips Preheat oven to 375 degrees and line a few baking sheets with parchment paper. Cream margarine and sugar until light. Beat in vanilla and eggs until smooth. Mix together flour, soda, and salt but do not sift; beat into batter. Add chocolate chips and nuts; stir to mix thoroughly. Drop onto lined baking sheets, using a small ice cream scoop or a heaping tablespoonful. Bake for 12 minutes, turning sheets end for ends and trading oven racks at the halfway point. Remove from oven and slide parchment off sheets (with cookies) and leave until the cookies are barely cool enough to handle. Then transfer to racks to cool. From Mike Pedrazzini; makes 60 cookies Yields 1 servings
Frozen Strawberry Lemon Meringue Torte Pt 2
Ingredients & Directions See part 1 Remove the side of the pan and transfer the torte to a serving plate, discarding the plastic wrap. Spread a thin layer of the frosting on the top and side of the torte and freeze the torte for 10 minutes, or until the frosting is firm. Transfer the remaining frosting to a pastry bag fitted with a decorative tip (such as a basket-weave tip), pipe it over the torte, and freeze the torte for at least 30 minutes and up to 4 hours. Let the torte stand in the refrigerator for 30 minutes before serving and garnish it with the strawberries. Yields 1 servings
Crawfish And Corn Cakes
Ingredients & Directions 2 tb Olive oi1 1 Ear of sweet corn, shucked, Corn reserved (about 1 cup) 1/2 lb Crawfish tails 2 tb Minced shallots 1 ts Salt, in all 8 Turns fresh ground black Pepper 2 Eggs 1 c Heavy cream 3/4 c Yellow cornmeal 1/2 c All-purpose flour 1/2 Masa flour 2 ts Baking powder 1/8 ts Cayenne pepper 3/4 c Water 3 oz Caviar 1/4 c Chopped egg yolks 1/4 c Chopped egg whites 1/4 c Minced red onions 1/4 c Capers 1 c Chive sour cream Over medium heat, in a medium saut? pan, heat the olive oil for 1 minute. Saut? the corn, crawfish, shallots, ? teaspoon salt, and black pepper for 5 minutes. Stirring occasionally. Remove from heat. In a mixing bowl, whisk the eggs and cream together. Add the cornmeal, flour, masa, baking powder, remaining salt, cayenne pepper and water. A whisk until the batter is fully incorporated. Fold in the sauteed corn. Pour the remaining oil onto a paper towel folded into a 3-inch square. Grease a medium saut? pan with the oiled towel. Heat the saute pan for 1 minute over medium-high heat. Spoon a tablespoon of the batter at a time for each individual cake. Cook about 8 cakes at a time. Cook for 1 1/2 minutes on the first side and flip over. Continue cooking for 1 minute and remove from the heat. Garnish each cake with the remaining ingredients Yield: 32 cakes/1 tablespoon per cake or 2 cups of batter EMERIL LIVE SHOW #EMIA44 Yields 4 servings
Pita Bread I
Ingredients & Directions 2 lb Wholewheat flour 2 ts Salt 1/2 tb Dry yeast 2 ts Brown sugar 1 1/4 pt Warm water Combine the flour & salt in a large bowl. Mix yeast & sugar with a quarter of warm water. Leave till it becomes frothy. Pour into flour mixture. & gradually add enough water to make a soft but not sticky dough. Cover with a damp cloth & leave to stand for 10 minutes. Knead lightly on a floured surface. Divide dough into 10 equal portions, knead each one slightly. Roll each portion into an oval about 8″ X 5″. Place on a lightly floured baking tray. Brush tops lightly with oil & let rise for 1 hour. Bake in a 475F oven for 12 to 15 minutes. As soon as they are removed from the oven, brush very lightly with a little water & cool on a wire rack. “Entertaining with Cranks” Yields 10
Cookie Crust
Ingredients & Directions 1 c Butter; unsalted 2 ts Vanilla 1 c Sugar 2 c Flour; cake 1 Egg; plus 1 egg yolk 1 1/2 c Flour; all purpose – lightly beaten pn Salt 2 tb Milk Grated zest of 2 oranges Beat butter in bowl at medium speed until creamy. Beat in sugar, salt and zest until fluffy. Beat in egg, milk and vanilla. At low speed, beat in flours. DO NOT OVERMIX. Dough should be soft, not sticky. Shape into disk, wrap, chill 4 hours or overnight. Let soften briefly before rolling out. Yields 1 crust
Brown Sugar Blueberry Pancakes
Ingredients & Directions 1 1/2 c Flour 1 lg Egg 1/2 c Firmly packed brown sugar 2 T Melted butter 2 1/2 T Brown sugar-for sprinkling 2 1/2 c Blueberries 1/2 t Baking powder 1 T Freshly grated orange peel 3 c Buttermilk 2 1/2 t Butter Stir flour, brown sugar and baking powder through a strainer with the back of a spoon into a medium-size bowl. Measure buttermilk in a 4 cup galss measure. Add egg and melted butter. Beat until blended. Add to flour mixture and stir gently until well blended. Stir in blueberries and orange peel. Heat nonstick griddle over medium heat until hot. Lightly grease griddle with about 1/2 t of the remaining butter per batch of pancakes. For each pancake, pour a scant 1/4 cup batter on griddle. Cook 3 to 4 minutes until bubbles appear on surface and undersides are golden brown. Turn pancakes over and cook 2 to 3 minutes longer. Remove to a plater and sprinkle with brown sugar. Makes 30 pancakes. Per serving: 207 cal, 5 g pro, 37 g car, 4 g fat, 29 mg chol, 137 mg sod. Yields 10 servings
Apple Cinnamon Bread
Ingredients & Directions -SMALL- 1/2 c ;water 1/4 ts ;salt 2 1/2 tb Apple juice concentrate 1 c Flour,whole wheat 1/4 c Applesauce 1 1/2 tb Vital gluten;optional 1/2 ts Cinnamon 1 c Flour,bread 2 ts Sugar,brown 1 ts Yeast -MEDIUM- 3/4 c ;water 1/3 ts ;salt 3 3/4 tb Apple juice cocentrate 1 1/2 c Flour,whole wheat 1/3 c Applesauce 2 tb Vital gluten;optional 3/4 ts Cinnamon 1 1/2 c Flour,bread 1 tb Sugar,brown 1 1/2 ts Yeast -LARGE- 1 c ;water 1/2 ts ;salt 5 tb Apple juice concentrate 2 c Flour,whole wheat 1/2 c Applesauce 3 tb Vital gluten 1 ts Cinnamon 2 c Flour,bread 1 1/3 tb Sugar,brown 2 ts Yeast Pats comments…. “This bread is really good. It can be used on the timer. On my Panasonic I use the regular cycle, but with the light crust due to all the juices in it. Makes a beautiful high rising loaf with a warm cinnamon color. Definitely use the vital gluten as it rises much better. I use frozen apple juice concentrate. You could also add raisins or chopped apples, either fresh or dried, or even nuts might be nice. Fits McD beautifully, don’t you think?!” From Donna German’s Book III Yields 1 servings
