Tuesday, September 28, 2010

Very Chewy Blondies

So here's a riddle for you: Whats the difference between a blondie, and a chocolate chip bar? Any takers? Well, here's the answer: Nothing! Thats right, now you can sleep easy tonight. Well, no matter what you call these: blondies, chocolate chip bars, or brown sugar brownies, they are  delicious, easy to make, and generally don't last more than a day! I ( as usual) have tried lots of recipes, and this one was so exceptionally chewy and good, I had to share it with you! 

Blonde Brownies
2 cups all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 tsp salt
1 cup chopped walnuts (optional)
2/3 cup margarine
2 cups packed brown sugar
2 eggs
2 tbl vanilla extract
1 1/2 cups chocolate chips

In a large mixer bowl, combine flour, baking powder, baking soda and salt. Mix until thoroughly combined. Melt the margarine in a small saucepan. Remove from heat, and add the brown sugar. Cool slightly, and add the eggs and vanilla. Slowly pour into the flour mixture, and mix until combined. Do not overmix. Stir in chocolate chips. Spread into a greased 9x13 pan, and bake at 350 for 30 minutes. Cool completely in pan before cutting.

Tuesday, September 21, 2010

Crispy Breaded Schnitzel

Who doesn't like shnitzel, right? Glad you agree. If you don't, run along now. Anyways, I would have to say that schnitzel ranks pretty high in our family's all time favorite chicken list, and over the years my recipe for schnitzel has been tweaked to perfection.( If I may say so myself) So, as a special present to you, behold....my very own schnitzel recipe....with a delicious dip to go with it!

Breaded Schnitzel
2 pounds chicken breast, cut into 4 inch strips
1 cup flour
1 cup cornflake crumbs
1/2 teaspoon garlic powder
1 teaspoon cajun spice
1/2-1 teaspoon Montreal Chicken Seasoning
salt to taste
2 eggs
1/4 cup duck sauce
1/4 cup soy milk

In a medium size bowl, combine the flour, cornflake crumbs and seasonings. In a seperate bowl, whisk eggs, duck sauce and soy milk. In a large frying pan, heat about an inch of oil over a medium flame. Once it is hot, dip the chicken into the flour mixture, then the egg mixture, and the flour mixture again. Fry on each side for about 2 minutes, or until it is golden brown. 

Ketchup Dip
1 cup brown sugar
1/3 cup ketchup
2-3 tablespoons vinegar
1/2 tbl mustard
1/2 tsp garlic powder
3 tbs. sesame seeds

Combine all the ingredients in a small saucepan. Bring to a boil over medium flame, and stir until thickens. Allow to cool before serving.

For a really nice presentation, put the dip in a gravy dish or teacup in the middle of a large serving plate, and arrange the pieces of schnitzel around the dip. 


Tuesday, September 14, 2010

Fudgy Chocolate Cream Pie

 Do not leave this pie hanging around.Actually, its best to serve this pie when you have exactly 12 people to feed. 12 polite people who never ask for seconds. Oh yeah, also DO NOT ever attempt to taste the chocolate cream while you are making it. Why, you ask? There may not be a pie to speak of when you are done. 
So, moral of the story is.....
make this pie today, and you'll be happy you did!

Fudgy Chocolate Cream Pie

  • 1 (9 inch) pie crust, baked (recipe to follow)
  • 1 1/4 cups white sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups milk or soy milk
  • 4 egg yolks
  • 2 (1 ounce) squares unsweetened chocolate
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract

In medium saucepan, combine sugar, flour, cornstarch and salt. In a medium bowl, beat milk and egg yolks until smooth. Gradually stir into sugar mixture. Stir constantly over medium heat until mixture thickens and comes to a full boil. Boil and stir for one minute.
Remove from heat and stir in chocolate, butter and vanilla. Stir until melted.
Pour into pie shell. Place plastic wrap over filling to prevent skin from forming and chill for several hours. Top with meringue or whipped cream and chocolate curls if so desired. Pie can be frozen, just make sure to defrost for at least 20 minutes before serving. 

Pat-a-pie Crust
1 cup flour
2 tablespoons sugar
1 stick margarine, melted
Mix everything together, and pat into a 9 inch pie pan. Bake at 375 for 15 minutes, or until golden brown. Cool completely before filling.

Tuesday, September 7, 2010

Blueberry Pie- all for you!

One of the best purchases I ever made for baking was ramekins. Ramekins are little ceramic dishes, just the right size for a personal size pie or soufflĂ©. They can go straight from the oven to the table, and are dishwasher safe. How much better can it get, right?? Anyways, I bought these ramekins last year, and I have used them so many times, I lost count! From apple crisp to molten chocolate cakes, they are perfect for dessert. You see, the problem that I have with desserts is that there is a whole pie. Meaning, after all is said and done, and you finished your piece of pie, there is 3/4 of a pie staring at you in the face, just begging to be eaten. These ramekins neatly solve the problem, and with blueberry pie inside, they are really delicious!
This recipe is really part of my childhood memories. Anytime we went blueberry picking, you can rest assured that  a blueberry pie wouldn't be long in coming. Serve it warm, topped with whipped cream, and you will understand why it needs to be made in individual sized dishes!

Blueberry Pie
1 stick margarine, melted
1 cup flour
2 tbl. sugar

Crumb Topping
2/3 cup brown sgar
1/2 cup flour
1/2 cup instant oats
1/3 cup margarine
3/4 tsp cinnamon

3 cups fresh blueberries
6 tbl sugar
1/4 cup flour
dash cinnamon

Mix crust ingredients together to form soft dough. Divide into 8 ramekins, and pat down to cover the bottom. Combine all the filling ingredients, and gently mix. Pour into ramekins. Mix crumb topping well, and sprinkle over blueberries. Line the bottom rack of the oven with foil in case the pies drip. Bake at 350, for about 40 minutes, until blueberries bubble around the sides. This pie can also be made in a 8 inch square, or 9 inch circle pan. Follow instructions above, but double the filling ingredients. You can also freeze these raw, and bake them as you need them. 

Now go dig in!

Sunday, September 5, 2010

10 Dozen Cookies from 3 Little Babies

I know today's post is a little early for the week, but its actually a different kind of post. Last week, my neighbor gave birth to not one, not two but three babies! Take a minute to process that please, folks. Anyhow, you can imagine my surprise when I received a call from the new mom two days after the babies were born! She was calling because she wanted to do something special for the nurses on her floor, and each of the babies' departments, so she wanted to order cookies from me. Wow! Two days after major surgery, and three babies later, Tova was worrying about the nurses. I was so touched that she thought of me, and so impressed with how thoughtful that is. I am sure the nurses were touched as well. I would like to wish the whole Jussim family a huge Mazel Tov, and may you only have joy and happiness from all of your children!
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