Dee Dee's Raspberry Torte

Such a beautiful cake, who could resist having a slice?

Not me! or anyone else!

This cake disappeared in a flash.

The inside is oh so moist and buttery with just

the perfect hint of almond.

Hot out of the oven, the perfect golden brown!

Since I am always on the hunt for great new recipes, especially 

ones that are quick, easy, and don't require lots of 

special ingredients.  Having everything already on hand in the 

pantry makes it so much easier to putting something

together at the last minute.

Plus, it is a real crowd pleaser!

As Always,

ENJOY!

Recipe Source: The Baking Book by Linda Collister

Serves 8

BASE:

1 1/3 cups flour

1 tsp. baking powder

1/3 cup sugar

1/2 cup butter, room temperature

1 egg, beaten

1/4 cup raspberry jam

FILLING:

2/3 cup sugar

1/2 cup butter, room temperature

1/2 tsp. pure almond extract

2 eggs, beaten

2-3 Tbsp. sliced almonds for sprinkling

TOPPING:

1/4 cup raspberry jam

1/2 cup confectioners sugar

about 2 tsp. lemon juice

10 inch springform pan, greased

To make base, mix flour, baking powder and sugar, cut in butter until small crumbs form. Then add egg and mix until ingredients come together, knead to a shortbread like dough. 

Press dough evenly into bottom of pan, making an even layer. Spread jam over base and chill for 

10 minutes. 

Preheat oven to 350 degrees.

To make filling,use an electric mixer, beat butter, then add sugar and almond extract, mix. Add eggs, beat until light and fluffy. Spoon mixture over jam covered base. Sprinkle with sliced almonds.

Bake about 40 minutes. Let cool until the torte is firm enough to handle.  Remove it from the pan.

Spread jam over the top.  Mix confectioners sugar with lemon juice to make a smooth icing.  Drizzle over torte.  Serve warm or at room temperature, within 24 hours of baking.

Mushroom Artichoke Soup

Such an amazingly delicious soup!  It will really surprise you,

how these flavors go together and are so satisfying.

We all have a basic repertoire of soups, whether is be chicken noodle,

or vegetable, or minestrone,  which are all classic favorites. 

This soup is quite out of the ordinary and is really exceptional.

It is quick to put together, since there is no meat involved. 

Add some great bread and a salad, and you have a meal.

As Always,

ENJOY!

Recipe source:Better Homes and Gardens

Mushroom-Artichoke Soup

Ingredients

• 1pound fresh brown mushrooms, sliced
• 1pound fresh shiitake mushrooms, stemmed and sliced
• 1cup thinly sliced shallots
• 2large carrots, sliced
• 1/4cup butter
• 3tablespoons all-purpose flour
• 1/2teaspoon dried thyme, crushed
• 1/2teaspoon garlic finely chopped
• 1/4teaspoon crushed red pepper (optional)
• 214 ounce can chicken broth or hearty vegetable broth
• 214 ounce can artichoke hearts, drained and quartered
• 1/4cup oil-packed dried tomatoes, drained and chopped
• 1bay leaf
• 1cup half-and-half or light cream
• Green onions, cut into thin strips

Directions

1. In a 5-1/2 to 6-quart Dutch oven cook mushrooms, shallots, and carrots in hot butter about 15 minutes or until mushrooms are tender; stir occasionally. Stir in flour, thyme, garlic powder, 1/2teaspoon each salt and black pepper and, if desired, crushed red pepper. Add broth all at once. Cook and stir until soup is slightly thickened and bubbly.
2. Stir in artichokes, tomatoes, and bay leaf. Simmer, covered, for 15 minutes. Stir in half-and-half; heat through. Discard bay leaf. Top with green onions. Makes 10 appetizer servings

Mushroom and Herb Crostini

Another great do ahead recipe. 

Wonderful when having a party and you want 

to have things ready before guests arrive.

The mushrooms are marinated and can prepared and 

set in the fridge. 

The bread can be toasted a day ahead and 

put into plastic storage bags.  

As Always

ENJOY!

Recipe source: Saveur - The New Comfort Food, Home cooking from around the world

by James Oseland

SERVES 4

Ingredients

8 oz. mixed mushrooms, such as cremini, oyster, or button, stemmed and very thinly sliced

7 tbsp. extra-virgin olive oil

3 tbsp. finely chopped flat-leaf parsley leaves

1 tbsp. fresh lemon juice

1 clove garlic, finely chopped

Kosher salt and freshly ground black pepper, to taste

Country-style Italian bread, such as ciabatta, cut into slices

Instructions

Heat oven to 475 degrees. Toss together mushrooms, 4 tbsp. oil, parsley, lemon juice, and garlic in a medium bowl; season with salt and pepper and let sit at room temperature until mushrooms have softened, about 20 minutes.

Place bread on a baking sheet and brush with remaining oil. Bake until golden brown, about 10 minutes. Let cool slightly, then spoon mushroom mixture over bread and serve. ( bread can be prepared a day ahead and stored in an air tight container)

Heirloom Chocolate Cake

Quick and easy, moist, dense and delicious. 

Great for a dinner party, it can be made ahead. 

Serve with whip cream!

As Always,

ENJOY!

Adapted from Nick Malgieri's "The Modern Baker".

INGREDIENTS FOR THE CAKE:

Unsalted butter cut into 12 pieces - 8 ounces (2 sticks)

Bittersweet (60%-70% cocoa) chocolate chips - 8 ounces

Sugar - 1 cup

Large eggs - 5

All-purpose flour -1/2 cup

Pinch of Salt

One 8-inch round cake pan, buttered and floured.

PREPARATION :

1.Set the rack in the upper third of the oven and preheat to 400 degrees.

2.Bring a saucepan of water to boil. Place the butter in a heatproof mixing bowl and place this over the simmering water. Stir occasionally until melted. Remove from the heat, add the chocolate and whisk smooth.

3.Whisk the sugar into the chocolate mixture. Add the eggs all at once and whisk until combined. Do not over-mix. Whisk in the flour and salt.

4.Pour the batter into the prepared pan and smooth the top. Bake the cake for 25 minutes.

5. Cool the cake on a rack, then refrigerate. The cooled cake is too soft to serve without refrigeration.

Remove the cake from the refrigerator about 2 hours before serving, to allow it to come to room temp.

Invert the cake onto your platter.  Serve with whipped cream and berries( raspberries or strawberries)

Apple Almond Cream Pie

Hot out of the oven, and smelling so delicious!

No juices spilling out of this pie with the almond cream base.

add a dollop of cream and you are ready to dig in. 

It was more like eating a pastry than a fruit pie.

I think this has become my new favorite apple pie!

As Always, 

ENJOY!

Recipe source: Jim Friedlander in The Baking Book by Linda Collister

Makes a 9 inch pie, to serve 8

PASTRY

1 2/3 cup all purpose flour

pinch of salt

4 Tbs. butter

1/4 cup shortening

2-3 Tbsp. ice water to bind

ALMOND CREAM

8oz. almond paste, crumbled

1/2 cup butter

2 Tbsp. flour

2 eggs, beaten

TOPPING

4 large tart apples

1 Tbs. lemon juice

2 Tbs. sugar

A 9 1/2 inch pie pan about 1 1/2 inches deep

preheat oven to 450 degrees.

Make the pastry dough by blend the dry ingredients with the butter and then adding ice water spoon by spoon until it comes together to form a dough.  Divide dough in half form into two balls and flatten into disks, wrap in plastic and put in fridge until ready to use.

Put the almond paste and butter in a food processor. process until smooth.  Add the flour and the eggs and process once more, until creamy.  Set aside.

Peel and core apples, slices into pieces.  toss with sugar and lemon juice.

Roll out one disk of dough and line pie pan.

Fill with almond cream

Heap sliced apples on top of almond cream.

Roll out second dough, cover apples, crimp edges and cut steam vents in top crust. 

Place in hot oven and immediately reduce oven temperature to 375 degrees. Bake for 40-45 minutes or until crust is brown.  Sprinkle with a little sugar and let cool.

Buffalo Chicken Wings

 Great for any sporting event or party, or just

 for when you feel like party food!

Great for sharing with family or friends, and a 

few cold beers to cool the heat.

As Always, 

ENJOY!

Recipe Courtesy of Tasting Table

INGREDIENTS

For the Blue Cheese Dip:

2 ounces (about ⅓ cup) mild blue cheese, crumbled

¼ cup buttermilk

⅓ cup sour cream

⅓ cup mayonnaise

1 teaspoon fresh lemon juice

1 teaspoon grated lemon zest

Kosher salt and freshly ground black pepper, to taste

For the Buffalo Wings:

Canola oil, for oiling rack

2 pounds whole chicken wings, separated into two pieces

2 large egg whites

1 teaspoon baking soda

1 teaspoon kosher salt

3 tablespoons unsalted butter

½ cup Frank's Red Hot Original

Kosher salt and black pepper, to taste

Assorted vegetables (such as carrots, celery and radishes)

DIRECTIONS

1. Make the blue cheese dip: Whisk together the blue cheese, buttermilk, sour cream, mayonnaise, lemon juice and zest. Season with salt and pepper. Make ahead: The dressing can be made 2 days before, then covered and chilled until ready to serve.

2. Make the wings: Oil a wire rack set over a rimmed baking sheet. Place the egg whites, baking soda and salt in a mixing bowl and stir to disolve the baking soda and salt.

3. Toss the wings in the egg white mixture. Remove the wings, allowing the excess egg to drip off, and transfer to the the wire rack. Refrigerate the wings uncovered overnight to dry out.

4. Remove the wings from the fridge 30 minute before cooking.

5. Preheat the oven to 450°. Place the wings, still on the wire rack, in the oven and bake for 20 minutes. Flip the wings and continue to bake for another 10 to 15 minutes until they are crisp and golden brown.

6. Meanwhile, in a small saucepan over medium heat, add the butter and hot sauce and stir until the butter is melted and the sauce is warm, 2 minutes. Season with salt and pepper; set aside and keep warm.

7. Remove the wings and toss them in the the sauce. Serve the wings hot with blue cheese dressing and vegetables.

Pork Chops in the Oven

So tender and flavorful, nothing like the pork chops

you ate as a kid!

The secret to these juicy pork chops is to brine them!

If serving for guests, it is always pretty to garnish the platter. 

Here I garnished with sage leaves and 

pomegranate seeds.

As Always, 

ENJOY!

Makes 2 to 4 pork chops

What You Need

Ingredients

For the brine (optional):
3 cups cold water, divided
3 tablespoons coarse kosher salt (or 2 1/2 tablespoons table salt)
Optional flavorings: 2 smashed garlic cloves, 1/2 teaspoon black peppercorns, 1 bay leaf

For the pork chops:2 to 4 pork chops — center cut, bone-on, 3/4-inch to 1-inch thick (about 1 pound each) Olive oil
Salt
Pepper

Equipment
Shallow dish (for brineing)
Large cast iron, stainless steel, or other oven-safe skillet
Tongs

Instructions

1. Brine the pork chops (optional): If you have time, brineing the pork for even a brief period adds flavor and ensures juiciness in the finished chop. Bring 1 cup of the water to a boil, add the salt and optional flavorings, and stir to dissolve the salt. Add 2 more cups of cold water to bring the temperature of the brine down to room temperature. Place the pork chops in a shallow dish and pour the brine over top. The brine should cover the chops — if not, add additional water and salt (1 cup water to 1 tablespoon salt) until the chops are submerged. Cover the dish and refrigerate for 30 minutes or up to 4 hours.
2. Heat the oven and skillet: Position a rack in the middle of the oven and preheat to 400°F. Place the skillet in the oven to preheat as well.
3. Season the pork chops: While the oven heats, prepare the pork chops. Remove the chops from the brine; if you didn't brine, remove the chops from their packaging. Pat dry with paper towels. Rub both sides with olive oil, then sprinkle with salt and pepper. Set the chops aside to warm while the oven finishes heating.
4. Remove the skillet from the oven: Using oven mitts, carefully remove the hot skillet from the oven and set it over medium-high heat on the stovetop. Turn on a vent fan or open a window.
5. Sear the pork chops: Lay the pork chops in the hot skillet. You should hear them immediately begin to sizzle. Sear until the undersides of the chops are seared golden, 3 minutes. The chops may start to smoke a little — that's ok. Turn down the heat if it becomes excessive.
6. Flip the chops and transfer to the oven: Use tongs to flip the pork chops to the other side. Immediately transfer the skillet to the oven using oven mitts.
7. Roast the chops until cooked through: Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer. Cooking time will be 6 to 10 minutes depending on the thickness of the chops, how cool they were at the start of cooking, and whether they were brined. Start checking the chops at 6 minutes and continue checking every minute or two until the chops are cooked through.
8. Rest the chops: Transfer the cooked pork chops to a plate and pour any pan juices over the top (or reserve for making a pan sauce or gravy). Tent loosely with foil and let the chops rest for at least 5 minutes before serving.

Recipe source: Emma Christensen of The Kitchn