Recipes

Buttermilk Chocolate Brownies

Published on by carol lou

It has been years since I made this recipe and with a quart of buttermilk in my refrigerator, it was time to find my Buttermilk Chocolate Brownie recipe. I plowed through my recipes from our days in Texas and finally found this recipe. In Texas, this was a staple and many times you would find a very similar recipe called Texas Chocolate Sheet Cake. When I originally received this recipe it was called Buttermilk Chocolate Brownies – I think very similar to the Texas favorites. The best part is you frost these brownies immediately after you take them out of the oven. Moist and delicious – a terrific memory from our days in Texas.

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Buttermilk Chocolate Brownies

Ingredients

  • 1 cup unsalted butter, cut into cubes
  • 1/4 cup unsweetened cocoa powder
  • 1 cup water
  • 2 cups flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/3 teaspoon salt
  • 1/2 cup buttermilk
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • FROSTING
  • 1/2 cup unsalted butter, cubed
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup buttermilk
  • 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • dash of salt
  • chopped nuts, if desired

Instructions

  1. Preheat oven to 350 degrees. Line a 15 x 10 x 1 inch baking sheet with parchment paper, spray with no-stick spray. In a saucepan, melt the butter, cocoa powder and water until the butter is melted, stir frequently, set aside to cool slightly. In a large mixing bowl, combine the flour, sugar, baking soda, vanilla, eggs, salt and buttermilk.. Stir to combine. Add the chocolate mixture gradually – stir until smooth. Pour into the prepared baking sheet and bake for 20 minutes. Just prior to the brownies finishing baking – make the frosting. Melt the butter, cocoa and buttermilk in a large saucepan (you will be making the frosting in this pan). When the butter has melted, add the remaining ingredients and stir until smooth. Spread over the warm brownies, sprinkle with chopped nuts, if desired. Allow to cool prior to cutting.

Crab, Asparagus and Cantaloupe Salad

Published on by carol lou

The summer heat continues and time for more delicious summer salads. This is one of our favorites. I use jumbo lump crabmeat and this combination of flavors is a perfect summer meal. Serve with your favorite dinner rolls or cornbread.

Here’s a few interesting facts about crabs:

  • Callinectes sapidus, the crab’s scientific name, comes from the Greek words for “beautiful, savory, swimmer.”
  • Crab meat is high in vitamin B12, and it is estimated that 2-3 ounces of crabmeat supplies an entire day’s worth of the vitamin.
  • Crabs are decapods, meaning they have 10 legs.
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Crab, Asparagus and Cantaloupe Salad

Servings 6

Ingredients

  • 1 1/2 pounds fresh asparagus
  • 3 heads butter lettuce, washed and dried
  • 1/2 cantaloupe, sliced into thin wedges
  • 3/4 pound jumbo lump crabmeat
  • DRESSING
  • 2 tablespoons fresh mint, minced
  • 1 teaspoon fresh ginger, minced
  • 1/3 cup white wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon sugar

Instructions

  1. Bring a large pan of water to a boil, add the asparagus and cook 30 seconds to 2 minutes (until crisp tender), depending on the size of the asparagus. Immediately plunge cooked asparagus into ice water, drain and pat dry. Refrigerate until serving. Combine all of the dressing ingredients and whisk until thoroughly combined. Divide lettuce leaves among 6 plates. Fan 1/6 of the asparagus and melon wedges over the bed of lettuce. Top with crabmeat. Drizzle with dressing and serve immediately.

Quick and Easy Tuna Niçoise Salad

Published on by carol lou

The summer heat is here and we certainly enjoy delicious cold salads that are quick and easy to prepare. For this salad, I headed to my local grocery olive bar, produce section and picked up a can premium tuna in oil in the grocery section. The great thing is you can prep the ingredients the night before, refrigerate and then assemble when ready to serve. The perfect summer salad and delicious with a loaf of crusty bread.

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Quick and Easy Tuna Niçoise Salad

Ingredients

  • 1 can premium canned tuna in olive oil
  • 4 -5 eggs
  • 10-12 small potatoes
  • 1 bunch green beans
  • 1 cup assorted olives, pickles, peppers, beans -brined
  • 1 seedless cucumber, thinly sliced
  • extra virgin olive oil, salt and pepper

Instructions

  1. First – prepare the eggs, green beans and potatoes. In a large saucepan, fill 1/2 to 3/4 full water, add 1 teaspoon kosher salt. Bring water to a rolling boil over medium high heat, add eggs and cook 7 minutes, remove the eggs with a slotted spoon to an ice water bath, drain and refrigerate, peel prior to serving. In the same boiling water add the green beans and potatoes. Cook the green beans until crisp tender – 4 – 5 minutes, remove the green beans to an ice water bath, drain and pat dry, refrigerate until serving. Continue to cook the potatoes until tender, approximately 10 – 15 minutes total, remove potatoes to an ice water bath, drain and pat dry, refrigerate until serving.

    To assemble, arrange all of the ingredients on a large platter, top with sliced eggs. Drizzle with olive oil, salt and pepper. You can also omit the olive oil and drizzle with your favorite vinaigrette.

Interesting Find – Multi-Grain Blueberry Pancake Recipe from Squam Lake Inn

Published on by carol lou

One of our favorite New England towns is Holderness, NH which is situated along the shores of Squam Lake. Squam Lake is known for being featured in the film On Golden Pond. Over the years we have visited numerous times since our dear friends have a cottage on the lake. Since we have stayed at the Squam Lake Inn, I continue to receive e-mails from the Inn. I happened to open their lastest e-mail I received and started looking at their site and noticed their recipe for Multi-Grain Blueberry Pancakes. I knew this was a must try since every time we have eaten there their food is outstanding. These pancakes are no exception.

MULTI-GRAIN BLUEBERRY PANCAKE RECIPE – DELICIOUS BREAKFAST

Multi-Grain Blueberry Pancake Recipe from the Squam Lake Inn, Holderness, NH

Ingredients:

  • 1 ½ c. flour
  • 2 heaping T. old-fashioned oats
  • 2 heaping T. wheat germ
  • 2 T. yellow corn meal
  • ¾ t. baking soda
  • 1 ½ t. baking powder
  • 2 t. sugar
  • ¼ t. salt
  • 2 large eggs
  • 1 ½ c. buttermilk
  • ¼ c. milk
  • 4 T. butter, melted

Add julienne apples sprinkled lightly with cinnamon and sugar, after pouring batter onto griddle.
This recipe works great if you have some “plain” eaters at your table. Simply leave out any berries or apples!

Preheat griddle or large skillet on medium high. Wisk together dry ingredients. Combine w/ beaten eggs, buttermilk and milk in a bowl using a fork. Do not over mix. Cut melted butter into the batter. Brush griddle or pan generously with butter before pouring patter. Add fresh blueberries to the pancakes after pouring batter onto griddle. Cook till bubbles appear in the center of the pancake. Flip and finish until golden brown Serve with NH Maple Syrup and Rae’s Maple Sugar Bacon.

Options: Add julienne apples sprinkled lightly with cinnamon and sugar, after pouring batter onto griddle.
This recipe works great if you have some “plain” eaters at your table. Simply leave out any berries or apples!

Poppy Seed Strawberry Shortcakes

Published on by carol lou

The markets are loaded with red ripe strawberries. The perfect time of year to make strawberry shortcake, I have included my mom’s recipe that adds poppy seeds to the cakes. Outstanding with fresh berries.

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Poppy Seed Strawberry Shortcakes

Servings 6

Ingredients

  • 3 pints strawberries, hulled and sliced
  • 1/2 cup sugar
  • SHORTCAKES
  • 1 1/2 cup flour
  • 2 tablespoons sugar
  • 1 tablespoon poppy seeds
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons chilled unsalted butter, cubed
  • 1/2 cup half and half

Instructions

  1. Toss berries with the sugar – cover and refrigerate 3 hours.

    Preheat oven to 400 degrees. Combine the flour, 2 tablespoons sugar, poppy seeds, cream of tartar, baking soda and salt in a food processor. Add butter and pulse until mixture resembles coarse meal. Add half and half, mix just until moist clumps form. Turn dough out onto floured surface, knead 2 – 3 times to smooth, roll out to 1/2 inch thick. Cut using a 3 inch round cutter. Transfer to a baking sheet lined with parchment. Bake until golden brown, about 12 minutes. Cool on rack. Using a serrated knife, cut biscuits horizontally in half. Place lower halves cut side up on plates. Top with berries and whipped cream, if desired.

Mini Cinnamon Toast Scones

Published on by carol lou

When I was growing up I just loved warm buttered toast with cinnamon sugar – as a matter of fact, I still love warm buttered toast with cinnamon sugar! This time I took my scone recipe and cut the scones into small squares, baked them, dipped them in melted butter and dusted them with cinnamon sugar. I can guarantee you, you cannot each just one. These flaky little morsels are perfect with coffee in the morning or just about anytime during the day.

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Mini Cinnamon Toast Scones

Servings 18

Ingredients

  • 8 tablespoons unsalted butter, chilled
  • 1/2 cup half and half
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • SUGAR TOPPING
  • 1/3 cup sugar
  • 1 1/2 teaspoon cinnamon
  • 4 tablespoons unsalted butter, melted

Instructions

  1. Line a baking sheet with parchment and preheat oven to 375 degrees. Cube the 8 tablespoons of butter into small cubes and place in the freezer until ready to use. In a measuring cup, pour in the 1/2 cup of half and half, add the egg and vanilla and mix well with a fork – refrigerate until ready to use. In a large bowl (or in your food processor bowl) combine the flour, sugar, baking powder and salt. Mix well. Add the cold butter and cut the butter into small pea size pieces with a pastry blender or two forks. (If using your food processor – pulse until the butter is the size of small peas – pour the mixture into a mixing bowl.) Pour the half and half mixture over the flour and butter mixture, with a rubber spatula stir and fold until it makes a loose dough with some floury bits remaining. Lightly flour a wooden board and knead the dough a few times. Do not over knead or the scones will be very dense. Shape the dough into an 8 inch by 4 inch rectangle. Cut the dough crosswise into 6 equal pieces, cut each of the six pieces into 3. You should have 18 scones approximately 1 1/2 in each. Place each on the baking sheet about 2 inches apart. Bake for 19-20 minutes or until golden brown. Remove from the oven and cool on the baking sheet for 10 minutes. Melt the remaining 4 tablespoons of butter in a shallow bowl, combine the sugar and cinnamon in another bowl. Dip the top of each scone in the melted butter and then dust the tops with the cinnamon sugar. Delicious served warm or at room temperature. Easily can be reheated in the microwave for a few seconds.

Baked Cauliflower – “Macaroni and Cheese Style”

Published on by carol lou

Here is a delicious twist to traditional macaroni and cheese. Substitute cauliflower for the macaroni and you have a delightful side dish. I took my favorite mac and cheese recipe and simply substituted cauliflower. It is so good, even your pickiest eaters will love it!

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Baked Cauliflower – Macaroni and Cheese Style

Ingredients

  • 6 – 8 cups cauliflower, cut into approximately 1 inch pieces
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup sour cream
  • 1 1/2 cups milk
  • 2 cups freshly grated sharp cheddar cheese
  • paprika

Instructions

  1. Cut the cauliflower and place in a microwave safe dish, add 1/2 inch of water to the pan, cover and microwave on high for 6 minutes, drain well and set aside. Preheat oven to 375 degrees. In a large saucepan, melt the butter over medium heat, stir in the flour and salt and pepper. Stir until bubbly, then gradually add the milk. Stir constantly until thickened. Remove from heat and stir in the cheese (save a little bit for the top) and sour cream. Once it has all melted, add the cauliflower. Transfer to an 8 x8 in baking dish and sprinkle lightly with paprika and sprinkle with remaining cheddar cheese. Bake for 15 – 20 minutes or until hot and bubbly.

Tomato and Fennel Bruschetta

Published on by carol lou

Here is a super easy toasted bread appetizer. A great combination of tomato, fennel and basil.

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Tomato and Fennel Bruschetta

Servings 4

Ingredients

  • 2 large tomatoes, seeded and diced
  • 1/2 fennel bulb, diced
  • 1/2 cup extra virgin olive oil
  • 1/3 cup fresh basil, minced
  • salt and pepper
  • 2 cloves garlic, peeled and slightly smashed
  • 1 small baguette

Instructions

  1. Preheat broiler, slice baguette horizontally, I cut mine into three slices. Brush lightly with olive oil. Place slices on a baking sheet and toast under the broiler until golden brown on both sides. Transfer to a cutting board or serving plate. Rub toasted pieces with the garlic cloves. Mix the tomato, fennel, extra virgin olive oil and basil in a small bowl, season with salt and pepper. Mound tomato mixture on top of bread and serve.

Grilled Chicken with Mango Avocado Salsa

Published on by carol lou

This is by far one of our favorite recipes for the grill. Citrus and herb marinated chicken topped with a fresh mango salsa. It is so easy you will never want to buy premade salsa again. A great combination of fresh herbs, peppers and mango. A perfect summer dinner.

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Grilled Chicken with Mango Avocado Salsa

Ingredients

  • 4 boneless skinless chicken breasts
  • MARINADE
  • 3/4 cup white wine
  • 1/4 cup orange juice
  • 2 tablespoons lemon juice
  • 1 tablespoon finely chopped basil
  • 1 tablespoon vegetable oil
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon finely chopped rosemary
  • 2 bay leaves
  • SALSA
  • 1 large mango, peeled and diced
  • 2 tablespoons finely chopped sweet onion
  • 3 tablespoons finely chopped green bell pepper
  • 3 tablespoons finely chopped red bell peppere
  • 1 1/2 tablespoons white wine vinegar
  • 1 tablespoons finely chopped cilantro
  • 1 tablespoon olive oil
  • 1 teaspoon chopped chives
  • 1 large avocado, peeled and diced
  • salt and pepper, to taste

Instructions

  1. Combine all of the marinade in a large zip top bag, add the chicken, turn to coat and refrigerate for 2 – 4 hours. For the salsa – combine all ingredients except the fresh avocado – this can be prepared up to 3 hours prior to serving. Just before serving add the avocado, salt and pepper and toss. Prepare grill to medium-high heat. Remove chicken from the marinade. Season chicken with salt and pepper. Grill turning frequently until cooked through. Transfer to plates and serve with salsa.

Breakfast Buns

Published on by carol lou

There is nothing better than the smell of fresh bread baking in your kitchen. These rolls are puffy, moist clouds of goodness. They are worth the wait. You must try these delicious morsels.

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Breakfast Buns

Ingredients

  • 3 1/2 – 4 cups flour
  • 2 packages active dry yeast
  • 1 teaspoon cinnamon
  • 3/4 cup milk
  • 1/2 cup butter
  • 1/3 cup granulated sugar
  • 3/4 teaspoon salt
  • 3 eggs
  • 2/3 cup dried currants
  • 1 egg white, slightly beaten
  • 1 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla
  • dash salt

Instructions

  1. In a large mixing bowl with dough hook attached, combine 1 1/2 cups flour, yeast, and cinnamon. In a 2 cup microwave safe measuring cup combine milk, butter, sugar, and 3/4 teaspoon salt. Heat on high for 1 minute 30 seconds. Combine the flour mixture and slowly add the milk mixture. Beat on low speed until combined, add the eggs. Mix until combined and then add remaining flour, one cup at a time, scrape down bowl a few times. When the flour is well incorporated, turn mixer to medium high and mix for 5 minutes. (Dough should cling to the dough hook, if it appears too sticky, add flour 1 tablespoon at a time). Shape dough into a ball and place in a lightly greased bowl, cover and let rise for about 1 1/2 hours, until double in size. Punch dough down and place on a lightly floured board. Let rest covered for 10 minutes. Preheat oven to 375 degrees. Divide dough equally into 12 – 18 rolls, depending on your preferred size. Form each piece into a ball and place on a greased baking sheet. Let rise 30- 45 minutes or until double in size. Brush with beaten egg white (keep the remaining egg white). Bake 375 degrees for 12 – 15 minutes or until golden brown. Cool slightly. Combine powdered sugar, vanilla, dash of salt and remaining egg white, add additional milk until you have reached your desired consistency. Drizzle frosting over each bun.

  2. These can easily be made into hot cross buns, just score the tops with a sharp knife with an X prior to baking and pipe a X on the top of each bun.