This blog is for EVERYONE who likes to cook, but especially for BEGINNERS and INEXPERIENCED cooks. Posts happen three (3) days a week (Tuesday, Wednesday and Thursday). Over 600 recipes so far including GLUTEN-FREE. Enjoy and spread the word.
a medium sauce pan over low heat, melt butter and chocolate.Remove from heat.Stir in sugar, eggs and vanilla until well
combined.Stir in flour next.Using a 7x11 baking dish, lightly grease or
line dish with parchment paper.Spread
half of the chocolate mixture in prepared pan.Top this with graham crackers (divide as needed to cover
completely).Sprinkle marshmallows over
the graham crackers but not going to edges of pan.Carefully spread remaining chocolate mixture
on top of marshmallows, covering completely to edge of pan.Place in a pre-heated 350 degree oven for 25
minutes or until set.Cool completely on
a wire rack.Cut 3x5 to make 15 bars.
Note:If you want to
make more bars, try using a 9x13 pan.You will need to increase ingredients by half the recipe.You will also need to adjust baking
time.About 35 minutes give or take
depending on your oven.Cut 4x6 for 24
needed Lemon & Lime Peel, thin strips for garnish
a 9x13 baking dish and then line it with parchment paper pressing into
corners.Set aside.In a large mixing bowl, combine flour,
powdered sugar, cornstarch and salt.Using a pastry blender, cut butter into mixture until it resembles
coarse crumbs. Press this mixture into
prepared baking dish.Place in a 350
degree pre-heated oven for 15 minutes. In a medium mixing bowl, whisk together eggs, sugar,
half & half and 3 tablespoons of flour.Divide mixture equally between two bowls.To the first bowl add the lemon peel and
juice incorporating completely.To the
second bowl add the lime peel and juice along with the food coloring and mix
completely.Pour the lemon filling over
the warm crust and bake in the same temperature oven for 10 to 12 minutes.Then carefully pour lime mixture over the lemon
mixture and bake another 10 to 12 minutes or until set.Cool completely on a wire rack.Use parchment paper to lift it out of
dish.Cut 4x6 to create 24 bars.Then sprinkle with powdered sugar, lemon and lime
peel.Serve immediately or refrigerate
Note:You can just zest
the lemon and lime if you want finer pieces of the peel.
I might not be the norm, but when fall starts to arrive I'm looking for dessert bars. I think it started in my childhood. My mother baked all day on Wednesdays and Saturdays. She made a lot of cookies as there were 11 children in the house. But my memory says with the start of school in September, she was too busy to be making cookies and would make many of them into bars.
One of my favorites was her "Blonde Brownies" which was just chocolate chip cookie dough spread out in the same pans she used for cookies. I'm not sure what it was but they gave a different taste or feel from the usual cookie.
The fun thing about the blonde brownies was you could change out the chocolate chips. Other flavored chips like butterscotch and white chocolate along with M&M's gave you a totally different tasting bar to eat. Today there are many more flavors to try. If you have never tried this before, be sure to take the time and check it out.
This week I have two recipes for you to try. Tomorrow's is "Lemon-Lime Bars" and they have just the right bite to them. On Thursday, try the "S'mores Bars" and continue that summer taste into the fall.
If you go to the "Desserts & Baking Recipes" tab above, you will find other bars to try if you haven't already done so when they were originally posted.
If you have a recipe for a good bar, please let me know. I'd be happy to try it and post it on a future blog post.
Thanks for your support of my food blog and please pass on to family and friends. "Happy Cooking" until next week and remember you have over 400 recipes on "Cabana Boy Cooks" to help you for any occasion.
flour and salt into a large bowl.Add
eggs, milk and beat until smooth.Stir
in the cider and let stand for 30 minutes.While batter is resting make filling.Core and slice apples into thick wedges (about 8 per apple). In a large skillet, heat 2 tablespoon of
butter over medium heat.Add apples and cook
to golden brown.Remove apples using a
slotted spoon to a bowl and sprinkle with the sugar. To make crepes heat a small heavy non-stick
skillet over medium heat.Add a little
butter to coat and then ladle just enough batter to cover the bottom with a
thin coat.Cook about 1 minute or until
golden and then flip and continue on other side.Remove to a plate and repeat process making a
total of 8 crepes.Keep crepes warm in a
200 degree oven.To assemble crepes,
take one and fill with 4 pieces of apple and a little of the juice.Then roll up and place on a platter.Repeat process with the other 7 crepes.Drizzle honey over the finished 8 crepes, top
with the whipped cream and serve.
results, use whole milk or half and half to make the batter.
large Granny Smith Apples, peeled, cored & sliced
oz. Apple Cider or Apple Juice (save a little for corn starch slurry)
tsp. Fresh Lemon Juice
tsp. Kosher Salt
tsp. Cinnamon (extra for topping crust)
tsp. Ground Nutmeg
tsp. Ground Cloves
cup Brown Sugar
cup White Sugar (extra for topping crust)
tbsp. Unsalted Butter
cup Caramel Syrup
¼ cup Corn Starch (give or take a little)
pkg. (2 crusts) Refrigerated Pie Crusts (or make your own)
large Fresh Egg, beaten
a large non-stick skillet over medium heat, combine ingredients from apples
through caramel syrup.Cook until apples
are almost tender.Taste filling and
adjust as need with cinnamon, nutmeg and cloves.Whisk together the corn starch and remaining
apple cider/juice to make a slurry.Add
slurry to apple mixture and continue to cook until thickened.Remove from heat and let cool
completely.Once apple mixture is cool,
place one pie crust in pie pan.Place
apple mixture in crust and top with remaining crust, remove excess and crimp
edges.Brush top crust with beaten egg
and sprinkle with cinnamon and sugar.Cut one slit in middle of crust before placing in a pre-heated 350
degree oven for about 60 minutes.Remove
from oven to a rack and let cool a little before serving.Serve warm with a little vanilla ice cream.
Note:You can try
other types of apples but should stick to the ones that are better for baking.
It's getting to be late August and I've noticed green apples on trees as I drive. As a kid there was nothing better than to sneak into a yard with green apples ready for picking. Most people gave you permission but a few didn't want anyone in their yards or at their trees.
In fact I remember one summer that I would go out and get apples for a pregnant lady (and close friend) next door. It was her craving that summer. We got those apples from the yards we shouldn't have been in because they just seemed to taste better.
Now that I'm a little older, I still look forward to apple season. Only now I go buy them at apple farms. There so many more varieties today than I can remember as a young person. There are great ones for baking, salads and of course just eating. I'm not going into which ones you should use for what today. You can check that out yourself if you want to be precise on each use. I tend to use the ones I like because of flavor.
One of the newer varieties of apples are "Honeycrisp" and they seem to be the most expensive too. It doesn't matter what apple or apples you like as long as you enjoy them. So get out there and check out this years crop as it arrives in your location.
I have two tasty recipes for you this week using apples. The one tomorrow is "Salted Caramel Apple Pie" and it comes from my friend, Candee. On Thursday I have "Apple-Stuffed Crepes" for you to try.
So enjoy trying these recipes and pass them on to family and friends. "Happy Cooking" until next week and please share my blog link too.
large Fresh Egg, room temperature & lightly beaten
oz. Low-Moisture Part-Skim Mozzarella, grated
oz. Parmigiano-Reggiano Cheese, finely grated
a medium saucepan, bring the milk to a simmer over medium heat.As soon as milk begins to simmer, remove from
heat and add tapioca flour, salt and oil.Mix to combine.Mixture will look
curdled and be difficult to bring together.Let dough cool for 10 minutes before transferring it to the bowl of a
food processor fitted with steel blade.Pulse a few times to smooth out the dough.Add the beaten egg and pulse until
incorporated.Now turn on processor and
let run 2 to 3 minutes until is smooth. Dough will be thick and stretchy.Add both grated cheeses and process about 2
minutes or until dough is very smooth.The dough will be sticky but becomes less sticky as it cools.Use a wet spatula to remove from
processor.Using wet hands divide dough
into 2 equal portions.Wrap each with
film tightly.Place in freezer for 30
minutes or refrigerator for at least 2 hours.Overnight works just fine too.When dough has been chilled, remove and unwrap.Do one wrapped piece at a time.Place on a lightly tapioca floured surface.Divide into 5 equal portions (about 3 oz.
each) using a sharp knife or bench scraper.Dust each piece with tapioca flour and roll out into an 8 inch
circle.You will need to move dough
about and sprinkle with tapioca flour while making circles to keep from
sticking (See Note).Be sure to heat a cast iron skillet over medium
heat before cutting dough.Use a
non-stick skillet over low heat if you don’t have cast iron.You may have to play with the heat because
stovetops will heat differently.Carefully
place a flattened circle in hot skillet.Cook about 1 to 1½ minutes or until wrap/tortilla moves easily and has
lightly browned on bottom.Flip and
continue about 45 to 60 seconds on second side.Remove from skillet and place in moist warm tea towel or a 200 degree
oven.Repeat process with remaining
pieces of dough.When done use
immediately or wrap tightly and store.Should be good in refrigerator for up to a week and freezer for 1 to 2
Note:Tapioca flour is
the also called tapioca starch.The best
places to get consistent quality are “nuts.com” or “Authentic Foods.”Bob’s Red Mill seems inconsistent.Also don’t buy from Asian Food Stores as it
is frequently contaminated for gluten-free.
cheese is expensive.Try using any
finely grated parmesan cheese for this recipe.
this is a little work to make start to finish.But it is well worth the effort.I suggest making multiple batches and freezing them.I would put parchment paper between each
piece before putting in a zip-lock freezer bag.Thaw them in the refrigerator.Microwave them for a few seconds to make them pliable to use or reheat
in a skillet for about 30 seconds. You
can also try heating them in the oven like you would a stack of flour/corn
you have a tortilla press use it.Place
dusted dough on parchment paper in press and then top with another piece before
pressing.Dust or spray parchment paper
before placing dough.It tends to stick a
little to bottom piece of parchment.
pkg. (2¼ tsp.) Active Dry Yeast (do not use instant dry yeast)
cups Warm Water (100 -105 degrees)
2 loaf pans with cooking spray and set aside.Add yeast to the warm water, stir and set aside.In a medium bowl combine the first 5 dry
ingredients and set aside.In a mixing
bowl (or stand mixer), combine the eggs, butter, vinegar and honey using a
paddle attachment.Mix for 30 seconds
(butter will be chunky).Add half the
dry mix to egg mixture and blend until just mixed.Then add the remaining dry mix and blend
another 30 seconds or until combined.Put mixer on low and slowly add the yeast water mixture.Once combined increase speed to medium-high
and beat for 4 minutes.After 4 minutes
the dough should resemble thick cake batter.Spoon the dough equally into the 2 loaf pans.Wet fingers to smooth top of dough.Set in a warm place and let rise for
approximately 50 to 60 minutes or until dough is 1 inch above pan top.Place in a pre-heated 375 degree oven on
middle rack for 45 to 55 minutes or until center reaches 200 degrees on an
instant-read thermometer.Remove bread
from oven and let cool in pans for 10 minutes.Remove from pans and let continue to cool on wire racks.Let cool completely before trying to slice.It works much better.
Note:I have not yet
tried it but am planning to soon.Use
large muffin tin to make into hamburger buns.I would fill them 1/3 full, let rise until doubled and bake.Baking time should be between 20 and 30.Use the 200 degree inside temperature to
As I see it, "Breads, etc." are the biggest problem in eating a "Gluten-Free" diet. The vast majority of products and recipes you can find just don't meet with satisfaction. It is mainly because of what "Gluten" does for breads, pastries and all other baked goods.
Lucky for me and many others, we can eat those products. I guess it is lucky for my blog assistant too. She will never remember having gluten products because she stopped eating them at 2 1/2 years of age. But for those with "Celiac" or having gluten issues, it's hard to find good satisfying products.
In my network, I've been introduced to a couple of recipes that better than any others I've tried. So this week I have 3 recipes for you.
The first (tomorrow) is for a flour blend. This blend ("Brown Rice Flour Blend") is used in the bread recipe on Thursday. One of the biggest improvements with this blend is that the finished product is not gritty as you find with most gluten-free recipes for baking. It also doesn't leave an after taste that you get with many of these products.
Using the flour blend recipe from Wednesday's blog, we have the recipe for "Gluten- Free Bread (Best I've Found" on Thursday. This bread has qualities of regular gluten bread. The slices bend easily. They are soft too. There are some special handling to remember because it is gluten-free bread. Do not try to slice it until it has completely cooled. In fact, it doesn't hurt to refrigerate it for awhile before slicing. A good idea is to slice the whole loaf and than freeze what you don't use immediately. I'd freeze in packages of 2 slices each. You can also freeze the whole loaf and slice later when you need it. This recipe makes 2 loaves. I have not tried it yet but will be in the near future. That is to make hamburger buns with this recipe. I will let you know how it turns out.
On Friday the recipe is "Soft Gluten-Free Wraps/Tortillas" and they work well. This recipe uses tapioca flour and grated cheese as the main ingredients. They are a little sticky. We have found that "parchment paper" is best for pressing the dough into flat tortillas. Again these work well freezing after they have been cooked. You just need to let them thaw in the refrigerator and then warm up a little to make them pliable.
I hope you enjoy these recipes. Please give me feedback on how they work for you. "Happy Cooking" until next week and don't forget to pass my food blog link on to family and friends. Thanks.
a pie dish with one of the two pie crusts.In a mixing bowl combine the sugar, flour, cinnamon, salt and
peaches.Pour the mixture into the pie
crust.Dot mixture with the butter.Top with second pie crust, seal and crimp
edges.Cut 2 or 3 slits in the top
dough.Place pie on a sheet pan and put
into a pre-heated 400 degree oven for 45 to 50 minutes.Remove pie and let cool.Serve warm, room temperature or cold with ice
Note:You can make
your own 2 crust pie dough or buy the frozen or refrigerated pie dough for this
you prefer nutmeg to cinnamon, try grating nutmeg into pie mixture instead of
using the cinnamon.
a medium bowl, combine the garlic, shallots and salt.Add the honey and vinegar and then whisk in
the oil.Next add orange juice and zest
to mixture and whisk.Divide marinade in
half and put peaches in one half.Let
them marinade for up to 2 hours.Grill
peaches over high heat cut side up for 2 to 3 minutes.Turn peaches over and continue to grill another
2 to 3 minutes.Place in serving dish
and top with remaining marinade.Serve with
Note:This dish goes
well with grilled pork or chicken.
It's that time of the year for fresh peaches to be consumed. They come from several states but the two best known for fresh peaches are Georgia and Colorado.
Now I like fresh ripe peaches no matter where they come from but you can't beat "Palisade Peaches" from Palisade, Colorado. They have to be the juiciest peaches you can find. It's probably a good idea to use one of those "Lobster Bibs" or you'll have juice running down your chin and all over your clothes.
I tell you people wait all year for the new crop to come in and start selling. These peaches from western Colorado are the best in my humble opinion.
Now what can you do with fresh peaches? The answer is all kinds of things; from the simplest dish of sliced peaches in a little sugar topped with ice cream to a warm peach cobbler. They're great just eating one plain.
Be sure to take the time to look at a few fresh peach recipes and then try a couple. I've got two this week that I think you will find quite tasty. Tomorrow's recipe of "Grilled Marinated Fresh Peaches" will go well with any grilled dinner you might want to cook. Then on Thursday, I have a recipe for a "Fresh Peach Pie" that will please you whether you use a bought pie crust or make one from scratch.
I don't have a lot to say about fresh peaches as they are such a simple fruit. So "Happy Cooking" and be sure to eat some peaches. If you get the chance, be sure and try those "Palisade Peaches" too.