Month: February 2020

Spice Pumpkin Bread

Spice Pumpkin Bread

  • 3 cups sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 can solid pack pumpkin ((16 ounce))
  • 3 cups all purpose flour
  • 1 tsp ground cloves
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 cup coarsely chopped walnuts (optional)
  1. Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.
  2. Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
  3. Makes 2 loaves.

Sole Meunière

Sole Meunière

  • 1 lemon
  • 1 pound boned (skinned sole fillets)
  • Salt
  • 1/4 cup all-purpose flour — (about)
  • 4 tablespoons butter or margarine — (4 to 5)
  • 2 tablespoons drained capers
  • 3 tablespoons lemon juice
  • 1/4 cup minced parsley
  • Fresh-ground white pepper
  1. Rinse lemon, and with a small, sharp knife, cut off and discard peel and white membrane. Thinly slice lemon crosswise, discarding seeds and ends.
  2. Rinse sole and pat dry. If fillets are longer than 6 or 7 inches, cut in half crosswise so they’ll be less likely to break when you turn them. Sprinkle each fillet lightly with salt. Coat on all sides with flour, shake off excess, and lay pieces side by side on a sheet of plastic wrap.
  3. In a 12- to 14-inch frying pan over high heat, melt 2 tablespoons butter; when hot, lay as many pieces as will fit side by side in pan without crowding and cook until browned on the bottom, 1 1/2 to 2 minutes. Turn with a wide, flexible metal spatula and brown remaining side, 1 to 2 minutes longer (if butter begins to scorch, reduce heat to medium-high). With spatula, transfer fillets to an ovenproof platter, laying pieces side by side, and keep warm in a 200º oven. Melt 1 more tablespoon butter in frying pan; repeat step to cook remaining sole fillets, transfer to platter, and keep warm in the oven.
  4. With a paper towel, wipe frying pan clean and return to high heat. Add 1 to 2 more tablespoons butter and the capers; stir until butter is melted. Add lemon juice, remove from heat, and stir in about 3 tablespoons of the parsley. At once, scrape butter mixture over hot fish fillets. Garnish with lemon slices and remaining parsley and sprinkle generously with pepper. With spatula, transfer fillets to plates. Season to taste with more salt.

Sorta zuppa Toscana

Sorta zuppa Toscana

  • 1 Tbs olive oil
  • 1 lb turkey breakfast sausages
  • 1 whole onion (chopped)
  • 2 cloves garlic (minced)
  • 1/2 tsp crushed red pepper
  • 2 1/2 cups water
  • 2 cans chicken broth
  • 3 large russet potato (peeled and halved lengthwise , sliced into 1/4 inch thick slices)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 bunch Kale (stems removed, chopped)
  • 1 cup whipping cream
  1. Place oil ans sausage in large saucepan or Dutch over over medium high heat. Cook until sausage renders fat and begins to shrink, about 5 minutes. Remove sausage with slotted spoon to plate; set aside. Add onion; cook stirring occasionally, until tran
  2. Add water and broth, stirring to dissolve any bits on bottom of pan. Add potatoes, salt and pepper. Heat to boiling. Reduce heat; simmer 10 minutes. Add kale and sausage, simmer until potatoes are tender, about 15 minutes. Return sausage to pan. Stir in Cream. Heat to simmer over medium heat; cook 2 minutes.

Sky-High Chocolate Pie

Sky-High Chocolate Pie

  • 2 cups fat-free milk — divided
  • 2/3 cup sugar
  • 1/3 cup unsweetened cocoa
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 large egg
  • 2 ounces semisweet chocolate — chopped
  • 1 teaspoon vanilla extract
  • 6 ounces reduced-fat graham cracker crust
  • 1 cup sugar
  • 1/2 cup water
  • 8 large egg whites
  • 1 teaspoon cream of tartar
  1. To prepare filling, combine 1/2 cup milk, 2/3 cup sugar, and next 4 ingredients (2/3 cup sugar through egg) in a large bowl, stirring with a whisk.
  2. Heat 1 1/2 cups milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Gradually add hot milk to sugar mixture; stir constantly with a whisk. Return milk mixture to pan. Add chopped chocolate; cook over medium heat until thick and bubbly (about 5 minutes); stir constantly. Reduce heat to low; cook 2 minutes, stirring constantly. Remove from heat; stir in vanilla. Pour into crust; cover surface of filling with plastic wrap. Chill 3 hours or until cold.
  3. Preheat oven to 350°.
  4. To prepare meringue, combine 1 cup sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 240°. Beat egg whites and cream of tartar at high speed of a mixer until foamy. Pour hot sugar syrup in a thin stream over egg white mixture; beat at high speed until stiff peaks form. Remove wrap from filling. Spread meringue evenly over filling; seal to edge of crust.
  5. Bake at 350° for 15 minutes or until lightly browned; cool on a wire rack. Chill until set.