Potatoes with Personality

Potatoes with Personality
1 onion, chopped
2 teaspoon margarine
2 large potatoes, peeled and cubed
4 carrots, sliced
1/4 cup whipped topping (believe it or not - it replace sour cream, which I did not have)
salt to taste
chives, chopped ( a handful)

Method:

In a small skillet, saute onion in margarine until golden brown. (8 minutes)
In a medium saucepan, place carrots and potatoes and cover with water.
Bring to boiling point. Lower heat and cover saucepan.
Cook for 15 minutes until tender.
Drain in colander.
Put carrots and potatoes in a baking dish. Add cooked onions.
Add the whipped topping, chives and salt and mix well.
Put in 350 degree oven for 10 minutes and serve.

This was a popular dish. I have no idea how the sour cream would have worked but this was a sweeter dish, as a result of using the cream.


If you would like to learn about the personality of potatoes, stop by Bizzy B. Bakes

Chocolate Peanut Butter Pie

Frozen Chocolate-Peanut Butter Pie

Sweet and Savory Says it All

The first comment I must make, is, in my humble opinion, this pie should not be frozen. We could not wait for it to freeze so we ate when it was creamy and almost like a mousse. It was unbelievable. I do know that it is good frozen because I have had similar pies like this but for a whole different treat, try it both ways.

What is nice about this pie is that you can put it in the freezer and have it ready, if company drops by, or if you want to treat yourselves.

Ingredients:

1 1/2 cups heavy cream

4 ounces semisweet chocolate squares, chunked

Chocolate crust - my favorite is made from a cream filled chocolate cookies. Regular chocolate cookies work well, also. If you can buy these, you can use the ready-made. This time, I picked the crust up, when I was shopping.

8 ounces cream cheese

1 cup powdered sugar

3/ cup smooth peanut butter

Method:

In a small bowl, combine a half of the cream and the chocolate.

Microwave this, very carefully, checking every twenty seconds. I would put it on a medium temperature. When, taken it out, it should be gently stirred until is is smooth.

Place chocolate over crust.

Freeze for 40 minutes.

Prepare filling:

In a medium bowl, beat cream cheese, powdered sugar and peanut butter with an electric mixer on medium speed until fluffy.

Whip 1 cup whipping cream until stiff. Beat half of whipped cream into peanut butter mixture until well mixed.

Add remaining whipped cream.

Spread filling evenly over chocolate mixture in crust.

Freeze for 30 minutes.

Carefully spread remaining chocolate mixture over top and decorate if you would like. You could use chopped peanuts, sprinkles or chips.

Freeze overnight. Remove an hour before using.

Chicken Soup for the Body and Soul

Chicken Soup for the Body and Soul-

1 chicken quartered and cleaned (I used four bottoms.)

6 quarts of water

1 whole onion, peeled ( two onions)

2 stalks of celery with leaves (4)

3-4 whole peppercorns

3 large whole carrots, peeled (halved)

3 parsnips, peeled

1 medium turnip, peeled

1 sweet potato (my addition)

2-3 sprigs dill parsley

salt and pepper to taste

Obvious any changes are miniscule. I can't use a strong pepper flavor or a few members of the family stop eating. They don't know what is good. Remember, one of them does not do well with garlic either. Oh, the suffering I go through. (giggling)

Place chicken, onions, celery, sweet potato and one sprig of dill in pot of water so that there is enough room for the chicken and vegetables.

Bring to simmer - never to boil Reduce heat to medium-low. The gentle heating ensures that the soup will remain clear.

Skim soup of fat and scum frequently. This usually takes about 30 minutes. Add two carrots, two parsnips, half of the turnip, one spring of dill, salt and pepper and cook partially covered for two hours over very low heat. Add salt and pepper to taste.

Using a slotted spoon, remove chicken and vegetables from the broth. Debone the chicken, dice and save for salad or crepes. Save the carrots, parsnip and turnips and discard the celery and onion. (I throw the chicken, cut-up, back into the soup.)

(I left out part of Ruth's recipe. With apologies. She keeps out a carrot and parsnip to cut into one inch pieces with half of a turnip, also cut up and steams them separately over the some of the broth for serving with the soup.

(I add two peeled zucchini for the last thirty minutes and add them, cut up, to the soup.

Let the soup cool to romm temperature, uncovered before refrigerating. Do not allow to cool, covered. It can sour.

Refrigerate overnight and carefully remove remaining fat.

We had the soup, Friday night, and it was nourishing and with the addition of knaidlach, (matzah balls) it was very filling.

Posted by Sweet and Savory Says it All

Pumpkin Swirl Brownies

Chaya's Recipes

Pumpkin Swirl Brownies
Makes 16

8 tablespoons (1 stick) unsalted margarine

6 ounces bittersweet chocolate in squares

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

1 3/4 cups sugar

4 large eggs

1 tablespoon pure vanilla extract

1 1/4 cups solid-pack pumpkin

1/4 cup vegetable oil

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Preheat oven to 350 degrees. Spray with cooking oil, a 9-inch square baking pan or dish. Line bottom of pan with parchment paper. Spray with additional cooking oil.

Melt chocolate and butter in a heatproof bowl in a microwave, on low temperature, checking every 25 seconds. ( I used setting 2 out of 10)

Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside.

Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.

Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg.

Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer.
Work quickly so batters don't set.With a small spatula or a table knife, gently swirl the two batters to create a marbled effect.

Sprinkle with nuts. (I skipped this since everyone does not like nuts.

It does make it more attractive)

Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.

Sweet and Savory Says it All - Chaya

Chunky Nuts and Cinnamon Chocolate Cookies

Cinnamon is the key.

Chunky Nuts and Cinnamon Chocolate Cookies

Sweet and Savory Says it All - Chaya

It often, amazes me how adding cinnamon to almost any recipe, improves its flavor. This recipe is a stand alone without the cinnamon but with the cinnamon, it is a step above that.
Originally, this came from a Martha Stewart recipe but it has been adapted and I found different versions, in many places. I finally used Mindy's Deli recipe to base mine on. She got it here.
Yields 20 - 24 cookies
Ingredients:
1 cup all-purpose-flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 tsp best quality Dutch processed cocoa

3/4 cup margarine at room temperature
1/4 cup creamy peanut butter
1/2 cup brown sugar
1 large egg
1 tsp pure vanilla extract (I found this to be too much. Cut it to a little less than 3/4 teaspoon)
1/2 cup chopped peanuts, walnuts and almonds
( I used almost none of the nuts because they are for the grandchildren who do not like nuts.)

Method:
Preheat oven to 350F.
Cover a cookie sheet with parchment paper or aluminum foil.
Combine the dry ingredients.
Set aside.
In a mixing bowl, combine the margarine and peanut butter and then blend well for about 2 minutes.
Add the sugar, mix again for about 2 minutes.
Add the egg, combine well.
Gradually add the flour mixture, mix until just combined.
Fold in chocolate chunks, chopped nuts and pure vanilla extract until well combined.
Refrigerate dough until slightly firm, 15 minutes.
Scoop dough into a teaspoon cookie scoop or make balls about one teaspoon, in size.
Place on cookie sheet about 2 inches apart.
Flatten slightly.
Bake for 13 minutes
Leave on baking pan for five minutes and transfer to racks, to cool.
Eat and enjoy.

Chocolate Chippers Like No Others

Chocolate Chippers Like No Others

I know that each of us has our own taste in cookies and each of us has read that someone has the best chocolate chip cookie. I have the best chocolate chip cookie for me but I have a gut feeling that others will agree.

It leaves you with this subtle taste that stays but does not irritate.These are for chewy lovers and not the crisp fans. Lots of chocolate chips here but you can determine the amount.This is from King Arthur Flour and I am the biggest fan of this site and his books. I have two of them and I have learned more from them and the website about baking.

If you are a chocolate chip cookie lover, you might want to give these a try. I plan to bake them as often as possible. This goes with my Ultimate recipes.

Chocolate Chip Cookies (slightly adapted - is that like being slightly pregnant?

2/3 cup light brown sugar, firmly packed (I used a little more brown sugar than white - take 2 tablespoons away from white and add 2 tablespoons brown sugar.)

2/3 cup granulated sugar

1/2 cup margarine, right from the fridge, or at room temperature

1/2 cup oil1/2 teaspoon salt

2 teaspoons vanilla extract

1/4 teaspoon almond extract, optional (I did not use)

1 teaspoon vinegar, cider or white

1 teaspoon baking soda

1 large egg

2 cups all-purpose flour

2 cups semisweet chocolate chips

Directions :

Preheat the oven to 375°F.

Lightly grease (or line with parchment) two baking sheets.

In a large bowl, combine the sugars, margarine, oil, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.

Beat in the egg, again beating till smooth.

Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.

Mix in the flour, then the chips.

Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides; they'll spread. (I used a smaller scoop and mine did not spread more than a little.

Try your first batch at a two inch spread but I think you will find one inch between them will work.)

Bake the cookies for 11 to 12 minutes, till their edges are chestnut brown and their tops are light golden brown, almost blond.

Remove them from the oven, and cool on the pan till they've set enough to move without breaking. Repeat with the remaining dough.

Use a cool pan with new dough.****

Here is the best part. Sprinkle a tiny bit of sea salt atop each ball of cookie dough. This makes a difference. At least, try it on a few, if you have never done this before. Magic.

Enjoy.