Monday, December 30, 2013

Meatball Sliders with Garlic Aioli

Source: Betty Crocker's 40th Anniversary Cookbook
Yield: 24 Sliders

1 lb ground beef
1 lb ground pork
1 c dry bread crumbs
2 tbls dried parsley
1/2 t salt
1/2 t pepper
1 small onion, diced
1/2 c milk
1 tsp Worcestershire sauce
1 egg
3 tbls olive oil
2 12 count packages King's Hawaiian dinner rolls

Crumble beef and pork together with your fingers into a large mixing bowl. Mix in bread crumbs, parsley, salt, and pepper. In a separate container (I like to use a large measuring cup), combine milk, beaten egg and Worcestershire sauce. Pour over the meat mixture and lightly crumble all of the ingredients together until everything is fully incorporated.

Add olive oil to a large skillet over medium heat. Scoop golf-ball sized portions (a meduim to large sized disher works well) of the meat mixture and form into 1/2 in thick patties using your hands. When the pan is ready, fry the sliders. Brown them on each side for 3-5 minutes to cook through. Work in small batches, don't over crowd the pan. Keep them warm in a 200 degree oven until you are ready to assemble.

1/2 c mayonaise (not Miracle Whip)
2 tbs grated prepared horseradish (not horseradish sauce)
2 large cloves garlic, grated
1 tsp fresh basil, finely minced
1/2 tsp dried oregano
1 tbls dried parsley

Combine all ingredients in a small bowl.

Heat the dinner rolls according to package directions. Split each roll in half and fill with a slider patty and a dollop of aioli. Additional suggested garnishes: thinly sliced red onion, red bell pepper, and cheddar cheese.

Thursday, December 26, 2013

Cherry Pie

Source: King Author Flour Presidential Cherry Pie
Yield: 1 9" pie

One double pie crust
16 oz. bag frozen sour cherries
2/3 cup sugar
1/3 cup Clear Jel
3/4 teaspoon almond extract
1/4 teaspoon salt
2 tablespoons butter, optional

Preheat oven to 425.

Line a standard (nont deep dish) pie plate with pie crust and set aside.

Thaw cherries completely and drain juice unto a large pot over medium high heat. Reduce juice to approximately 1 3/4 cups. Remove pot from heat and pour concentrated juice into a heat proof container.

Move cherries to the pot. Add 1 cup sugar, 1 cup of concentrated juice, and almond extract. Stir to combine while cooking over medium high heat.

In a small bowl combine 1/3 cup Clear Jel and remaining 1/3 cup sugar, add to the pot with the cherries and cook to desired thickness. Cool for about 5 minutes to test thickness before filling pastry.

Spoon filling into the pastry-lined pan.

Roll out the second crust and place it on top of the filling. Cut slits into the top to vent steam, and seal the top and bottom crusts together, fluting with your fingers or a fork. (You may also choose to make a woven lattice crust.)

Place the pie on a parchment-lined (to catch any spills) baking sheet, and bake in a preheated 425°F oven for 40 to 45 minutes, until the crust is golden brown and the fruit is bubbling.

Remove the pie from the oven, and cool completely on a rack before slicing, so the filling can set.

Easy Flaky Pie Crust

Source: The Solitary Cook
Yield: Two Crusts

2 1/2 cups all-purpose flour
1 tsp fine ground sea or kosher salt
1 tsp sugar
8 oz cold butter
6 oz ice water

Measure the flour, salt, and sugar into the bowl of a mixer fitted with the paddle. Cut the stick of butter into 8 pieces. Fill a large measuring cup with ice, followed by cold water. Have a smaller measuring cup into which to measure the ice water.

Drop the butter cubes into the bowl, scattering them over the surface of the dry ingredients. Turn the mixer on to its lowest speed. Mix only until most of the chunks of butter are about the size of hazelnuts.

Measure off 6 ounces of ice water. With the mixer running on low speed, pour it straight down the side of the bowl in a steady stream, and not necessarily a slow one. Get it into the bowl quickly, but don't dump it all at once. Pouring the water down the side of the bowl delivers it to the bottom of the bowl.

Continue mixing only until no dry ingredients remain in the bottom of the bowl. Allow the mixer to run just until the last of the dry ingredients have been picked up by the paddle.

On a lightly floured your work surface use the palms of your hands to just press the dough into a somewhat cohesive dome. Divide in half and work with one piece at a time. Shape each one into a round disk about 3/4" thick. Wrap each in plastic wrap and refrigerate for at least 30 minutes before rolling or freeze for up to 2 months.

Wednesday, December 25, 2013

Southwest Egg Casserole

Source: Unknown
Servings: 8-10

8 eggs
2 c sour cream
1 c shredded cheddar cheese, plus 1/2 cup reserved for top
2 4oz cans died green chillies
2 green onions, thinly sliced
1/4 c chopped fresh parsley or 4 tbs dried
1 c frozen corn
1 can black beans
1/4 c diced red bell pepper
1/4 c bacon bits
Salt and pepper to taste

Heat oven to 350° and grease a 9x13 baking dish.

In a large bowl, beat eggs with a whisk until fluffy. Add sour cream and whisk to combine. Stir in remaining ingredients, one at a time, until fully incorporated. Pour mixture into baking dish and top with remaining cheese.

Cook for 30-40 minutes. Remove from oven while the very center just jiggles, the eggs will continue to cook for several minutes after they have been removed from the oven.

Saturday, December 21, 2013

Mrs. Sigg's Snickerdoodles

Time: 1 hr
Yield: 3 doz.

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Preheat oven to 400° F.

Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.

Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.

Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Wednesday, December 4, 2013

Melanie's Famous Chocolate Chip Shortbread Logs

Source: The Famous Melanie

1 cup butter
1/2 cup confectioner's (powdered) sugar
2 cups all-purpose flour
1 teaspoon vanilla
2 cups mini chocolate chips or 12 ounces finely chopped chocolate
1 tablespoon shortening
1 cup finely chopped, toasted nuts (optional)

Preheat oven to 350°. Cream butter and sugar until smooth, add vanilla and continue to mix until combined. Incorporate flour and half of the chocolate. Roll dough out into logs that are 1/2" wide and 2" long, place on greased or parchment-lined cookie sheet. Cook for 10-13 minutes. Allow cookies to cool completely on cookie sheet as shortbread can be brittle.

Melt remaining chocolate with shortening over a double boiler. Dip one end of each cookie into the melted chocolate and then roll in nuts. Place on waxed paper to set.