3/4 c butter, room temperature
3/4 c brown sugar
1/2 c rice flour
1/2 c gluten-free baking flour
1 c old-fashioned oats
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp cinnamon
1/3 c chopped dried apricots
1/3 c dried cranberries
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or grease lightly.
In a large bowl, beat together butter and brown sugar until smooth and creamy.
In a separate bowl, combine flours, oats, salt, baking soda, and spices. Whisk gently to remove any lumps. Add dry ingredients slowly to butter mixture and stir until well combined. Do not overmix. Stir in apricots and cranberries and mix well.
Form walnut-sized cookies on cookie sheets; leave 2" between cookies. Press down slightly on each to flatten dough.
Bake for 15-20 minutes, until light brown and slightly firm to the touch. Cool on cookie sheet at least 5 minutes.
NOTES
From Hannaford.
Untried.
Would probably switch out rice/gluten-free flours for some more common varieties.
Tuesday, March 31, 2009
Tiramisu
2 c double-strength brewed coffee
6 Tbsp dark rum, divided
1 1/2 c chilled heavy cream, divided
6 Tbsp sugar
1/4 tsp salt
1 1/2 lb mascarpone cheese
4 (6 oz) pkg ladyfingers, about 48 cookies
4 oz semi-sweet chocolate, grated
1 1/2 Tbsp cocoa powder
Combine coffee and 1/4 c rum in a pie plate or wide baking dish and set aside to cool.
Make mascarpone cream. In a medium bowl, combine 1/4 c heavy cream, remaining 2 Tbsp of rum, sugar, salt and mascarpone cheese. Mix well and set aside.
Pour remaining 1 1/4 c cream into a large bowl and beat with an electric mixer until it holds stiff peaks, about 5-7 minutes. Be careful not to overbeat. Using a rubber spatula, gently fold about 1/3 of the whipped cream into the mascarpone mixture to lighten, then gently fold in remaining whipped cream until mixture is uniform. Set aside.
Assemble tiramisu. Working one at a time, roll half the ladyfingers very quickly in coffee mixture (take too long and ladyfingers will be soggy and heavy) and arrange in a snug single layer in a 9"x13" glass or ceramic baking dish, breaking or trimming ladyfingers as necessary to fill the dish. Spread half the mascarpone cream evenly over ladyfingers, using a rubber spatula to work mixture into corners of dish and to smooth surface. Sprinkle half of grated chocolate evenly over mascarpone, then repeat dipping and arranging remaining ladyfingers over mascarpone and chocolate layer. Spread remaining mascarpone evenly over second layer of ladyfingers, smooth top with spatula, and sprinkle with remaining chocolate.
Cover tightly with plastic wrap and refrigerate to set, 6-24 hours. At serving time, remove plastic wrap, place cocoa powder in a fine mesh strainer, and sprinkle evenly over top of tiramisu. Wipe edges of dish clean and serve.
NOTES
From Hannaford.
Untried.
6 Tbsp dark rum, divided
1 1/2 c chilled heavy cream, divided
6 Tbsp sugar
1/4 tsp salt
1 1/2 lb mascarpone cheese
4 (6 oz) pkg ladyfingers, about 48 cookies
4 oz semi-sweet chocolate, grated
1 1/2 Tbsp cocoa powder
Combine coffee and 1/4 c rum in a pie plate or wide baking dish and set aside to cool.
Make mascarpone cream. In a medium bowl, combine 1/4 c heavy cream, remaining 2 Tbsp of rum, sugar, salt and mascarpone cheese. Mix well and set aside.
Pour remaining 1 1/4 c cream into a large bowl and beat with an electric mixer until it holds stiff peaks, about 5-7 minutes. Be careful not to overbeat. Using a rubber spatula, gently fold about 1/3 of the whipped cream into the mascarpone mixture to lighten, then gently fold in remaining whipped cream until mixture is uniform. Set aside.
Assemble tiramisu. Working one at a time, roll half the ladyfingers very quickly in coffee mixture (take too long and ladyfingers will be soggy and heavy) and arrange in a snug single layer in a 9"x13" glass or ceramic baking dish, breaking or trimming ladyfingers as necessary to fill the dish. Spread half the mascarpone cream evenly over ladyfingers, using a rubber spatula to work mixture into corners of dish and to smooth surface. Sprinkle half of grated chocolate evenly over mascarpone, then repeat dipping and arranging remaining ladyfingers over mascarpone and chocolate layer. Spread remaining mascarpone evenly over second layer of ladyfingers, smooth top with spatula, and sprinkle with remaining chocolate.
Cover tightly with plastic wrap and refrigerate to set, 6-24 hours. At serving time, remove plastic wrap, place cocoa powder in a fine mesh strainer, and sprinkle evenly over top of tiramisu. Wipe edges of dish clean and serve.
NOTES
From Hannaford.
Untried.
Smoky Cheddar Chowder
3 Tbsp butter
1 large onion, chopped medium (about 1 1/2 c)
4 medium carrots, peeled and chopped medium (about 2 c)
3 large ribs celery, chopped medium (about 2 c)
1 medium garlic clove, minced
2 large bay leaves
2 tsp minced fresh thyme (3/4 tsp dried)
2 lb leeks (about 4 medium), white and light green parts, halved lengthwise, cleaned thoroughly, cut into 1" pieces (about 7 c)
2 lb medium potatoes, peeled and cut into 3/4" cubes (about 6 c)
3 c chicken stock
2 c half and half
8 oz smoked Cheddar cheese, grated (about 3 c)
1/2 tsp salt, or to taste
1 tsp freshly ground black pepper, or to taste
2 tsp snipped chives, for garnish
In a large, heavy-bottomed Dutch oven or soup pot, melt butter over medium heat. Add onions, carrots, celery and garlic and cook, stirring occasionally, until softened, about 7 minutes. Add bay leaves, thyme and leeks, stir to distribute, cover and cook, stirring occasionally, until leeks are just tender, about 10 minutes; do not brown. If you have time, turn off heat and let rest for 1 hour to allow flavors to meld.
Add potatoes and chicken stock. Increase heat to medium-high, bring to a boil, and reduce heat to medium. Cover and cook until potatoes are just tender, 12-15 minutes. With a wooden spoon, mash some of the potatoes and continue cooking until they release their starch into the chowder, about 2 minutes.
Reduce heat to low, add half and half, and heat chowder until it's hot and almost, but not quite, simmering. Whisking gently and constantly, add Cheddar cheese about 1/2 c at a time, making sure it's fully melted and incorporated before adding more. Season chowder with salt and pepper. Remove bay leaves and discard.
Ladle chowder into bowls, sprinkle each serving with chives, and serve with crackers or sliced baguette. Makes about 3 quarts, or 8 servings.
NOTES
From Hannaford.
Untried.
1 large onion, chopped medium (about 1 1/2 c)
4 medium carrots, peeled and chopped medium (about 2 c)
3 large ribs celery, chopped medium (about 2 c)
1 medium garlic clove, minced
2 large bay leaves
2 tsp minced fresh thyme (3/4 tsp dried)
2 lb leeks (about 4 medium), white and light green parts, halved lengthwise, cleaned thoroughly, cut into 1" pieces (about 7 c)
2 lb medium potatoes, peeled and cut into 3/4" cubes (about 6 c)
3 c chicken stock
2 c half and half
8 oz smoked Cheddar cheese, grated (about 3 c)
1/2 tsp salt, or to taste
1 tsp freshly ground black pepper, or to taste
2 tsp snipped chives, for garnish
In a large, heavy-bottomed Dutch oven or soup pot, melt butter over medium heat. Add onions, carrots, celery and garlic and cook, stirring occasionally, until softened, about 7 minutes. Add bay leaves, thyme and leeks, stir to distribute, cover and cook, stirring occasionally, until leeks are just tender, about 10 minutes; do not brown. If you have time, turn off heat and let rest for 1 hour to allow flavors to meld.
Add potatoes and chicken stock. Increase heat to medium-high, bring to a boil, and reduce heat to medium. Cover and cook until potatoes are just tender, 12-15 minutes. With a wooden spoon, mash some of the potatoes and continue cooking until they release their starch into the chowder, about 2 minutes.
Reduce heat to low, add half and half, and heat chowder until it's hot and almost, but not quite, simmering. Whisking gently and constantly, add Cheddar cheese about 1/2 c at a time, making sure it's fully melted and incorporated before adding more. Season chowder with salt and pepper. Remove bay leaves and discard.
Ladle chowder into bowls, sprinkle each serving with chives, and serve with crackers or sliced baguette. Makes about 3 quarts, or 8 servings.
NOTES
From Hannaford.
Untried.
Coconut-Almond Granola
3/4 c butter
1/2 c light brown sugar
1/8 tsp salt
4 c old-fashioned oats
2 c unsweetened flaked cereal (such as bran or corn flakes)
1 c dried or shredded coconut, sweetened or unsweetened
2 1/2 c sliced almonds
2 tsp ground cinnamon
1 Tbsp vanilla extract
1 1/2 c chopped dates
Preheat oven to 275 degrees. Line two rimmed baking sheets with foil.
IN a small saucepan over medium heat, melt butter. Whisk brown sugar and salt into butter and stir until mixture is blended and smooth and sugar has dissolved. Remove from heat.
IN a large mixing bowl, combine oats, cereal, coconut, almonds and cinnamon. Mix well.
Stir vanilla extract into butter and sugar. Pour mixture over dry ingredients and mix until well combined. All dry ingredients should be coated with butter mixture.
Divide granola between prepared baking sheets, spreading into an even layer. Bake for 30 minutes, then stir granola, rotate pans and switch racks. Bake for an additional 20-30 minutes until granola is golden. Watch carefully during last 10 minutes, as granola can easily burn at this point.
Pour granola into a large mixing bowl. Stir in dates, then pour back into pans and let granola cool to room temperature. Store in an airtight container -- granola will keep for at least one week at room temperature, or one month when refrigerated.
NOTES
From Hannaford.
Untried.
1/2 c light brown sugar
1/8 tsp salt
4 c old-fashioned oats
2 c unsweetened flaked cereal (such as bran or corn flakes)
1 c dried or shredded coconut, sweetened or unsweetened
2 1/2 c sliced almonds
2 tsp ground cinnamon
1 Tbsp vanilla extract
1 1/2 c chopped dates
Preheat oven to 275 degrees. Line two rimmed baking sheets with foil.
IN a small saucepan over medium heat, melt butter. Whisk brown sugar and salt into butter and stir until mixture is blended and smooth and sugar has dissolved. Remove from heat.
IN a large mixing bowl, combine oats, cereal, coconut, almonds and cinnamon. Mix well.
Stir vanilla extract into butter and sugar. Pour mixture over dry ingredients and mix until well combined. All dry ingredients should be coated with butter mixture.
Divide granola between prepared baking sheets, spreading into an even layer. Bake for 30 minutes, then stir granola, rotate pans and switch racks. Bake for an additional 20-30 minutes until granola is golden. Watch carefully during last 10 minutes, as granola can easily burn at this point.
Pour granola into a large mixing bowl. Stir in dates, then pour back into pans and let granola cool to room temperature. Store in an airtight container -- granola will keep for at least one week at room temperature, or one month when refrigerated.
NOTES
From Hannaford.
Untried.
Lemon-Cranberry Mini Tea Breads
Tea Bread:
1 1/2 c all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 c (about 4 oz) fresh or frozen, thawed cranberries, coarsely chopped, or 1 c dried
1 c + 1 Tbsp sugar
6 Tbsp butter, room temperature
2 tsp finely grated lemon zest (1 large lemon)
2 eggs
1/2 c milk
1 tsp vanilla extract
Glaze:
1/3 c sugar
1/4 c fresh lemon juice
Preheat oven to 350 degrees. Grease four mini-loaf pans (5 1/2" x 3 1/2" x 2").
Sift flour, baking powder and salt into a medium bowl. Set aside. In a small bowl, stir together cranberries and 1 Tbsp sugar. Set aside.
In a large bowl, using an electric mixer on medium speed, beat butter, lemon zest and remaining 1 c sugar until smooth and lightened slightly in color, about 1 minutes. Beat in eggs until smoothly blended. On low speed, mix in 1/2 flour mixture, just to incorporate it. Mix in milk and vanilla until blended. Mix in remaining flour mixture until incorporated. Stir in cranberries.
Divide batter evenly among the four pans. Place pans on a baking sheet and bake for about 35 minutes, until tops are golden, edges are brown, and a toothpick inserted in center comes out clean. Cool on a rack 10 minutes.
To make glaze: Stir together sugar and lemon juice in a small saucepan over medium-low heat, until sugar dissolves, about 5 minutes. Use a toothpick to poke 6 holes in each loaf. Spoon about 3 Tbsp glaze over each loaf. Cool loaves completely in their pans.
Wrapped tightly in plastic wrap, loaves can be stored at room temperature for up to 3 days or frozen for up to one month.
NOTES
From Hannaford.
Untried.
1 1/2 c all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 c (about 4 oz) fresh or frozen, thawed cranberries, coarsely chopped, or 1 c dried
1 c + 1 Tbsp sugar
6 Tbsp butter, room temperature
2 tsp finely grated lemon zest (1 large lemon)
2 eggs
1/2 c milk
1 tsp vanilla extract
Glaze:
1/3 c sugar
1/4 c fresh lemon juice
Preheat oven to 350 degrees. Grease four mini-loaf pans (5 1/2" x 3 1/2" x 2").
Sift flour, baking powder and salt into a medium bowl. Set aside. In a small bowl, stir together cranberries and 1 Tbsp sugar. Set aside.
In a large bowl, using an electric mixer on medium speed, beat butter, lemon zest and remaining 1 c sugar until smooth and lightened slightly in color, about 1 minutes. Beat in eggs until smoothly blended. On low speed, mix in 1/2 flour mixture, just to incorporate it. Mix in milk and vanilla until blended. Mix in remaining flour mixture until incorporated. Stir in cranberries.
Divide batter evenly among the four pans. Place pans on a baking sheet and bake for about 35 minutes, until tops are golden, edges are brown, and a toothpick inserted in center comes out clean. Cool on a rack 10 minutes.
To make glaze: Stir together sugar and lemon juice in a small saucepan over medium-low heat, until sugar dissolves, about 5 minutes. Use a toothpick to poke 6 holes in each loaf. Spoon about 3 Tbsp glaze over each loaf. Cool loaves completely in their pans.
Wrapped tightly in plastic wrap, loaves can be stored at room temperature for up to 3 days or frozen for up to one month.
NOTES
From Hannaford.
Untried.
Root Vegetable Pot Pie
Crust:
1/2 c butter, room temperature
3 oz cold cream cheese, cut into 3 pieces
1 c all-purpose flour
1/4 tsp salt
3/4 tsp freshly ground black pepper
Sauce:
2 Tbsp butter
2 Tbsp all-purpose flour
2 c vegetable broth
Filling:
1 Tbsp butter
1 lb onions, coarsely chopped (about 2 c)
2 tsp finely chopped garlic
3 carrots, peeled, thinly sliced (about 3 c)
2 large parsnips, peeled, thinly sliced (about 2 c)
1 lb potatoes, peeled, cubed (about 2 c)
1/2 c celery root or celeriac, peeled, coarsely chopped
2 leeks, white parts only, cleaned and sliced
2 Tbsp finely chopped fresh parsley
1 Tbsp fresh chopped thyme (1 tsp dried)
3/4 tsp salt, plus additional for sprinkling
1/4 tsp freshly ground black pepper, plus additional for sprinkling
water as needed
To make crust: In a large bowl, using electric mixer on low speed, beat butter and cream cheese until smoothly blended, about 45 seconds. Sift flour and salt on top of cream cheese mixture and sprinkle in black pepper. Mix until dough holds together and forms large clumps that come away from sides of bowl, about 30 seconds. For dough into a smooth ball, flatten into a 6" disk, wrap in plastic wrap and refrigerate 1 hour, until dough is firm enough to roll out without sticking.
While dough chills, prepare sauce and filling. Preheat oven to 375 degrees.
To make sauce: Melt butter over low heat in a large saucepan. As soon as butter melts, add flour and increase heat to medium. Using a wooden spoon and stirring constantly, cook butter and flour until mixture is bubbling and just beginning to turn golden, about 1 minute. Whisking constantly, slowly pour in broth. Keep whisking until sauce is smooth. Bring to a gentle boil, adjusting heat as necessary, and cook for 5 minutes. Sauce will begin to thicken slightly, to the consistency of a thick syrup. Set aside.
To make filling: In a large skillet, heat butter over medium heat until it begins to bubble gently. Add onion and garlic and cook, stirring often, until onion softens, about 5 minutes. Add onion mixture to sauce and stir in carrots, parsnips, potatoes, celery root and leeks. Return saucepan to medium heat and cook, stirring often, for about 10 minutes, adjusting heat to keep liquid at a gentle boil, until vegetables are slightly softened. Stir in parsley and thyme. Remove from heat and add salt and pepper. Transfer filling to a 9"x2" round baking dish or glass pie plate and let cool 15 minutes.
Lightly flour rolling surface and rolling pin. Roll dough to a shape that's 1" larger around than top of baking dish. Roll up pie crust onto rolling pin and unroll over top of baking dish. Fold 1/2" of edge under crust itself to form a smooth edge. Use thumb and forefinger to pinch edge of crust into fluted pattern around edge of dish, while pressing it firmly onto the rim. Using a pastry brush, brush crust lightly with water, then sprinkle with salt and pepper. Cut 4 2"-long slits in top of crust to release steam while baking.
Bake about 35 minutes until crust is lightly browned. Let rest for 5 minutes before serving.
NOTES
From Hannaford.
Untried.
1/2 c butter, room temperature
3 oz cold cream cheese, cut into 3 pieces
1 c all-purpose flour
1/4 tsp salt
3/4 tsp freshly ground black pepper
Sauce:
2 Tbsp butter
2 Tbsp all-purpose flour
2 c vegetable broth
Filling:
1 Tbsp butter
1 lb onions, coarsely chopped (about 2 c)
2 tsp finely chopped garlic
3 carrots, peeled, thinly sliced (about 3 c)
2 large parsnips, peeled, thinly sliced (about 2 c)
1 lb potatoes, peeled, cubed (about 2 c)
1/2 c celery root or celeriac, peeled, coarsely chopped
2 leeks, white parts only, cleaned and sliced
2 Tbsp finely chopped fresh parsley
1 Tbsp fresh chopped thyme (1 tsp dried)
3/4 tsp salt, plus additional for sprinkling
1/4 tsp freshly ground black pepper, plus additional for sprinkling
water as needed
To make crust: In a large bowl, using electric mixer on low speed, beat butter and cream cheese until smoothly blended, about 45 seconds. Sift flour and salt on top of cream cheese mixture and sprinkle in black pepper. Mix until dough holds together and forms large clumps that come away from sides of bowl, about 30 seconds. For dough into a smooth ball, flatten into a 6" disk, wrap in plastic wrap and refrigerate 1 hour, until dough is firm enough to roll out without sticking.
While dough chills, prepare sauce and filling. Preheat oven to 375 degrees.
To make sauce: Melt butter over low heat in a large saucepan. As soon as butter melts, add flour and increase heat to medium. Using a wooden spoon and stirring constantly, cook butter and flour until mixture is bubbling and just beginning to turn golden, about 1 minute. Whisking constantly, slowly pour in broth. Keep whisking until sauce is smooth. Bring to a gentle boil, adjusting heat as necessary, and cook for 5 minutes. Sauce will begin to thicken slightly, to the consistency of a thick syrup. Set aside.
To make filling: In a large skillet, heat butter over medium heat until it begins to bubble gently. Add onion and garlic and cook, stirring often, until onion softens, about 5 minutes. Add onion mixture to sauce and stir in carrots, parsnips, potatoes, celery root and leeks. Return saucepan to medium heat and cook, stirring often, for about 10 minutes, adjusting heat to keep liquid at a gentle boil, until vegetables are slightly softened. Stir in parsley and thyme. Remove from heat and add salt and pepper. Transfer filling to a 9"x2" round baking dish or glass pie plate and let cool 15 minutes.
Lightly flour rolling surface and rolling pin. Roll dough to a shape that's 1" larger around than top of baking dish. Roll up pie crust onto rolling pin and unroll over top of baking dish. Fold 1/2" of edge under crust itself to form a smooth edge. Use thumb and forefinger to pinch edge of crust into fluted pattern around edge of dish, while pressing it firmly onto the rim. Using a pastry brush, brush crust lightly with water, then sprinkle with salt and pepper. Cut 4 2"-long slits in top of crust to release steam while baking.
Bake about 35 minutes until crust is lightly browned. Let rest for 5 minutes before serving.
NOTES
From Hannaford.
Untried.
Cinnamon-Pecan Cheesecake Bars
Cinnamon-Pecan Topping:
2 Tbsp butter
1/4 c sugar
3/4 tsp vanilla extract
1/3 c flour
1/2 tsp cinnamon
1/3 c chopped pecans
Bars:
1/2 c butter at room temperature
1/4 c sugar
1 egg
1 1/4 c flour
1/8 tsp salt
Filling:
2 (8 oz) pkg cream cheese or Neufchatel cheese
2/3 c sugar
2 eggs
To make topping: Mix together sugar, flour and cinnamon. Cut in butter until crumbly. Add vanilla and pecans and mix again. Set aside.
To make bars: Beat together butter and sugar until light and fluffy. Beat in egg and then gently blend in flour mixed with salt. Grease the bottom and sides of a 9"x13" glass pan and gently pat the dough into the pan -- it will be a thin layer. Bake in a 350 degree oven for 15 minutes.
To make filling: Prepare while the base is baking. Beat cheese with sugar until creamy and well blended. Add eggs and beat until smooth.
When bars are finished baking, pour cheesecake filling over the base, then sprinkle with topping. Return pan to oven and bake for about 25 minutes. Check after 20 minutes -- bars are done when filling starts getting golden and puffy.
Turn the oven off and prop the door open while bars cool for 15 minutes. Remove from oven and refrigerate until chilled, at least 2 hours. Once cool, slice into bars.
NOTES
From Penzey's.
Untried.
2 Tbsp butter
1/4 c sugar
3/4 tsp vanilla extract
1/3 c flour
1/2 tsp cinnamon
1/3 c chopped pecans
Bars:
1/2 c butter at room temperature
1/4 c sugar
1 egg
1 1/4 c flour
1/8 tsp salt
Filling:
2 (8 oz) pkg cream cheese or Neufchatel cheese
2/3 c sugar
2 eggs
To make topping: Mix together sugar, flour and cinnamon. Cut in butter until crumbly. Add vanilla and pecans and mix again. Set aside.
To make bars: Beat together butter and sugar until light and fluffy. Beat in egg and then gently blend in flour mixed with salt. Grease the bottom and sides of a 9"x13" glass pan and gently pat the dough into the pan -- it will be a thin layer. Bake in a 350 degree oven for 15 minutes.
To make filling: Prepare while the base is baking. Beat cheese with sugar until creamy and well blended. Add eggs and beat until smooth.
When bars are finished baking, pour cheesecake filling over the base, then sprinkle with topping. Return pan to oven and bake for about 25 minutes. Check after 20 minutes -- bars are done when filling starts getting golden and puffy.
Turn the oven off and prop the door open while bars cool for 15 minutes. Remove from oven and refrigerate until chilled, at least 2 hours. Once cool, slice into bars.
NOTES
From Penzey's.
Untried.
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