Thursday, August 27, 2015

S'mores Bars


S’mores Bars
(15 bars)

 
Ingredients:

½ cup Unsalted Butter
2 oz. Unsweetened Chocolate, chopped
1 cup Sugar
2 large Fresh Eggs
1 tsp. Vanilla
¾ cup All-Purpose Flour
9 squares Honey Graham Crackers
1 cup Mini Marshmallows

Directions:

In 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 bars.

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Wednesday, August 26, 2015

Lemon-Lime Bars


Lemon-Lime Bars
(24 bars)

 
Ingredients:

2 cups All-Purpose Flour
½ cup Powdered Sugar
2 tbsp. Corn Starch
¼ tsp. Salt
¾ cup Unsalted Butter, cut-up
4 large Fresh Eggs, lightly beaten
1½ cups Sugar
1/3 cup Half & Half
3 tbsp. All-Purpose Flour
1 tsp. Fresh Lemon Peel, finely shredded
1/3 cup Fresh Lemon Juice
1 tsp. Fresh Lime Peel, finely shredded
1/3 cup Fresh Lime Juice
1 drop Green Food Coloring
as needed Powdered Sugar for dusting
as needed Lemon & Lime Peel, thin strips for garnish

Directions:

Grease 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 until needed.

Note:               You can just zest the lemon and lime if you want finer pieces of the peel.

Ideas for Future Efforts
 
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Tuesday, August 25, 2015

Dessert Bars for the Fall

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.

Thursday, August 20, 2015

Apple-Stuffed Crepes


Apple Stuffed Crepes
(8 filled crepes)

 
Ingredients:

1 cup All-Purpose Flour
1/8 tsp. Salt
2 large Fresh Eggs
¾ cup Whole Milk
½ cup Sweet Cider
as needed Unsalted Butter
4 large Fresh Apples (your choice)
4 tbsp. Sugar
8 tbsp. Honey
as needed Whipped Cream

Directions:

Sift 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.

Note:               For best results, use whole milk or half and half to make the batter.

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Wednesday, August 19, 2015

Caramel Apple Pie


Caramel Apple Pie
(1 pie)

 
Ingredients:

6-7 large Granny Smith Apples, peeled, cored & sliced
12 oz. Apple Cider or Apple Juice (save a little for corn starch slurry)
1 tsp. Fresh Lemon Juice
½ tsp. Kosher Salt
1-1½ tsp. Cinnamon (extra for topping crust)
¼-½ tsp. Ground Nutmeg
¼-½ tsp. Ground Cloves
½ cup Brown Sugar
½ cup White Sugar (extra for topping crust)
2-3 tbsp. Unsalted Butter
½ cup Caramel Syrup
 ¼ cup Corn Starch (give or take a little)
1 pkg. (2 crusts) Refrigerated Pie Crusts (or make your own)
1 large Fresh Egg, beaten

Directions:

In 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.

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Tuesday, August 18, 2015

Apple Season is Coming Soon

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.

Friday, August 14, 2015

Soft Gluten-Free Wraps/Tortillas (GF)


Soft Gluten-Free Wraps/Tortillas (GF)
(10 wraps/tortillas)

 
Ingredients:

1 cup Milk
2 ½ cups Tapioca Flour, plus more for sprinkling
¼ tsp. Kosher Salt
3 tbsp. Canola Oil
1 large Fresh Egg, room temperature & lightly beaten
7 oz. Low-Moisture Part-Skim Mozzarella, grated
2 oz. Parmigiano-Reggiano Cheese, finely grated

Directions:

In 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 months.

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.

Note:               Parmigiano-Reggiano cheese is expensive.  Try using any finely grated parmesan cheese for this recipe.

Note:               Yes 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 tortillas.

Note:               If 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.

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Thursday, August 13, 2015

Gluten-Free Bread (Best I've found) (GF)


Gluten-Free Bread (Best I’ve found) (GF)
(2 loaves)

 
Ingredients:

4 cups Brown Rice Flour Blend
1 tbsp. Xanthan Gum
1 tbsp. Gluten-free Egg Replacer
2 tsp. Salt
½ cup Powdered Milk
3 large Fresh Eggs, room temperature
¼ cup Unsalted Butter, room temperature
2 tsp. Cider Vinegar
1/3 cup Honey
1 pkg. (2¼ tsp.) Active Dry Yeast (do not use instant dry yeast)
2 cups Warm Water (100 -105 degrees)

Directions:

Grease 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 determine doneness.

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Wednesday, August 12, 2015

Brown Rice Flour Blend (GF)


Brown Rice Flour Blend (GF)
(4 cups)
 

Ingredients:

1 1/3 cup Brown Rice Flour
1 1/3 cup Tapioca Flour/Starch
1 1/3 cup Cornstarch
1 tbsp. Potato Flour

Directions:

Combine all ingredients in a large bowl and whisk until well incorporated.  Place in a zip-lock bag, remove as much air as possible, seal and store in kitchen cupboard.

Note:               If you are unable to find potato flour, substitute gluten-free potato flakes.  Be sure to first put potato flakes in food processor before adding to other ingredients.

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Tuesday, August 11, 2015

Gluten-Free Breads

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.

Thursday, August 6, 2015

Fresh Peach Pie


Fresh Peach Pie
(1 pie)

 
Ingredients:

2 each Pie Crust (see note)
¾ cup Sugar (could use up to 1 cup)
3 tbsp. All-Purpose Flour
¼ tsp. Ground Cinnamon
pinch Salt
5 cups Fresh Peaches, sliced
2 tbsp. Unsalted Butter, cold
as needed Ice Cream (to top)

Directions:

Line 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 cream.

Note:               You can make your own 2 crust pie dough or buy the frozen or refrigerated pie dough for this recipe.

Note:               If you prefer nutmeg to cinnamon, try grating nutmeg into pie mixture instead of using the cinnamon.

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Wednesday, August 5, 2015

Grilled Marinated Fresh Peaches


Grilled Marinated Fresh Peaches
(6-8 servings)

 
Ingredients:

6-8 Fresh Peaches, halved & pitted
1 tbsp. Fresh Garlic, minced
3 tbsp. Fresh Shallots, minced
1 tsp. Kosher Salt
2 tbsp. Honey
1/3 cup Balsamic Vinegar
11/2 cup Extra Virgin Olive Oil
1 large Fresh Orange, zested & juiced

Directions:

In 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 dinner.

Note:               This dish goes well with grilled pork or chicken.

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Tuesday, August 4, 2015

You Can't Beat Fresh Peaches.

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.