CREAMY ITALIAN SALAD DRESSING

     

CHOCOLATE SOUR-CREAM BUNDT CAKE

Perhaps the best cake that I've ever made though it's difficult to compare a chocolate cake with a carrot cake. Perhaps it simply depends on your mind. However you slice it, this cake is a winner!

CHOCOLATE  SOUR-CREAM  BUNDT  CAKE

            For cake:
 
             1 cup unsalted butter

                        1/3 cup cocoa powder, preferably Dutch-processed

                        1 teaspoon kosher salt

                        1 cup water

                        2 cups all-purpose flour

                   1  3/4 cups granulated sugar

                        1  1/2 teaspoons baking soda

                        2 large eggs

                        1/2 cup sour cream, stirred and at room temperature

                        1 teaspoon vanilla extract

            For glaze:
  

                4 ounces bittersweet chocolate, finely chopped

                        1  1/2 tablespoons light corn syrup

                        1/2 cup heavy cream

                        1  1/2 tablespoons granulated sugar

            

For cake: 

1. Position rack in center of oven and heat oven to 350°F.

2. Heavily butter 10-cup Bundt pan and then dust it with cocoa powder mixed with less all-purpose flour. Set aside pan.

3. In small saucepan, combine butter, cocoa powder, salt, and water. Over medium heat, cook and stir until butter is just melted and mixture is uniform. Remove from heat and set aside.

4. In large bowl, whisk together flour, 1 3/4 cups sugar, and baking soda.

5. Add half of chocolate mixture to flour mixture and stir until completely blended. The mixture will be thick.

6. Add remaining mixture and stir until combined.

7. Stir in eggs, one at a time.

8. Stir in sour cream and vanilla until batter is smooth.

9. Scrape batter into prepared pan and bake in preheated oven until toothpick inserted into center of cake comes out clean, 40 to 45 minutes. Let cake cool in pan for 15 minutes and then invert cake onto rack to cool completely before glazing.

For glaze: 

1. Place finely chopped chocolate and corn syrup in medium bowl and set aside.

2. Combine cream and 1 1/2 tablespoons sugar in small sauce over medium heat. Stir until cream is hot and sugar is dissolved.

3. Pour hot cream mixture over chocolate and whisk until smooth.

4. Generously drizzle glaze over cooled cake, allowing glaze to drip down sides of cake. Then place cake on serving plate until ready to cut into pieces and serve.

VELMA'S CLAM CHOWDER

After the vegetables are cut, the rest is easy. Soup is delicious served with corn muffins. Sliced apples could be served for dessert or an apple pie if you want to get fancy.

VELMA'S  CLAM  CHOWDER

                  2 6-ounce can minced clams

                            1 cup finely chopped onions

                            1 cup cup finely chopped celery

                            3 cups white or red potatoes, cut into 3/4-inch chunks

                            1/2 cup butter

                  1/2 cup all-purpose flour

                            1 quart half-and-half

                            1/2 cup whole (4%) milk

                            1 1/2 teaspoons salt

                            1/2 teaspoon sugar

                            Freshly ground pepper, to taste
                   

        1. Drain clam juice into 2-quart saucepan.

        2. Add onions, celery, and potatoes to saucepan. Add enough water to saucepan to barely cover
             vegetables.

        4. Simmer vegetables until potatoes are tender, about 20 minutes.

        5. In 4-quart saucepan, melt butter.

        6. Add flour to melted butter and stir constantly over medium heat for 2 minutes.

        7. Slowly add half-and-half to roux while stirring constantly.

        8. Stir in milk.

        8. Stir in clams and undrained vegetables over medium heat for several minutes.

        9. Season with salt, sugar, and pepper.

CREAM of CELERY SOUP

CREAM  of  CELERY  SOUP 

Sometimes, you buy an entire stalk of celery when you only need a few ribs. If you have extra celery, this recipe can help you use up the excess. Enjoy!

PANERA'S BROCCOLI CHEESE SOUP (modified by Wendy Demandante)

                 I steam the broccoli in the microwave. The soup thickens in the refrigerator and 

                 then may seem too thick. It can be thinned with stock if desired, but I find that, 

                 once heated, the consistency is just right.

          Panera’s  Broccoli Cheese  Soup

(modified by Wendy Demandante)

Serves 10

 

 

8 tablespoons butter, divided

1 onion, chopped

½ cup all-purpose flour

1 quart half-and-half at room temperature

2 quarts chicken or vegetable stock

2 ½ pounds broccoli, roughly cut and steamed

1 pound carrots, finely grated

1 pound sharp Cheddar cheese, grated

½ teaspoon freshly ground nutmeg

                       Salt and freshly ground pepper, to taste

 

 

1.  Melt 2 tablespoons butter in sauté pan. Sauté onion in melted butter until soft; set aside.

2.  Melt remaining 6 tablespoons butter in 8-quart pot. Add flour and whisk over medium heat for about 3 minutes.

3.  Slowly add half-and-half, whisking constantly.

4.  Add stock, whisking until combined.

5.  Simmer for 15 minutes, stirring occasionally.

6.  Add the broccoli, carrots, and reserved onion. Cook over low heat until vegetables are tender, about 20 minutes.

7.  Blend, preferably with immersible blender, leaving some pieces of broccoli intact.

8.  Add cheese and stir over medium-low heat until cheese is melted.

9. Stir in nutmeg as well as salt and pepper to taste.

CHILE CON QUESO

No one ever said that chile con queso is healthy, but, at least, this recipe doesn't call for processed cheese.

Chile Con  Queso

Serves 6

3 tablespoons unsalted butter

1 small yellow onion, diced (about ¾ cup)

2 large jalapeño peppers, finely diced

4 cloves garlic, minced

3 tablespoons all-purpose flour

2 cups half-and-half

4 ounces (about 1 cup) grated sharp Cheddar cheese

4 ounces (about 1 cup) grated Pepper Jack cheese

¼ teaspoon ground cumin

¼ teaspoon salt

¼ teaspoon crushed red pepper flakes

¼ cup salsa fresca

Fresh chopped cilantro for garnish, optional

Tortilla or corn chips

1.Melt butter in medium saucepan over medium heat.

2. Add onions and jalapeños and cook, stirring frequently, until the onions are soft and translucent, about 5 minutes.

3.Add garlic and cook 30 seconds.

4. Sift flour into saucepan and cook, stirring constantly, about 1 minute.

5. Add half-and-half and stir until flour dissolves. Bring to simmer and cook until thickened, a few minutes.

6. Turn heat down to low and gradually add grated cheeses, stirring until cheeses are completely melted.

7. Stir in cumin, salt, red pepper flakes, and salsa fresca. 

8. Add more half-and-half or milk if necessary to thin to desired consistency. Adjust seasoning as desired. 

9. Transfer to small Crockpot and, if desired, garnish with cilantro. Serve with tortilla or corn chips.

WENDY'S PANCAKES

Teach your kids or grandkids to make these when they are young. You can make them together, and, eventually, they can make them alone and serve you breakfast in bed. Just try to keep the syrup off the bedsheets!

Wendy’s Pancakes

Serves 2

1  egg

About 1  cup half-and-half

1  teaspoon vegetable oil

1/2  teaspoon baking powder

         1/4  teaspoon salt

1/3  cup all-purpose flour

1/3  cup whole-wheat flour

1. In 2-cup measuring cup, use small whisk to beat egg.

2. Add enough half-and-half to beaten egg to measure 1 1/8cups. Whisk gently to blend.

3. Whisk in vegetable oil and then baking powder and salt.

4. Whisk in all-purpose flour and then whole-wheat flour.

5. When ready to cook pancakes, heat heavy large skillet over medium heat. Brush skillet with vegetable oil or melted butter.

6. Pour batter into hot skillet. Cook pancakes until bottoms are golden brown and bubbles form on top. Turn pancakes over; cook until bottoms are golden brown. Serve immediately.

NOTE: I prefer making pancake batter the day before I cook it and keeping it refrigerating until ready to cook pancakes.

Best served hot from the skillet. However, hot pancakes may be placed on baking sheet and kept in 250°F. oven until all are cooked and ready to serve. 

SOUTHERN PIMENTO CHEESE

I didn't try pimento cheese during my recent Kentucky trip, but I heard several references to it. Here's my version, which includes suggestions for alternatives in the notes.

Southern  Pimento Cheese

Makes about 2 cups

2 cups shredded extra-sharp Cheddar cheese (8 ounces)

8 ounces Neufchâtel or cream cheese at room temperature

½ cup mayonnaise

1 4-ounce jar diced pimento, drained

1 shallot, finely diced

¼ teaspoon ground cayenne pepper

Salt to taste

1.Place Cheddar cheese, Neufchâtel cheese, mayonnaise, pimento, shallot, and cayenne pepper into large bowl of mixer.

2.Beat at medium speed—with paddle if possible—until thoroughly combined.

3.Taste and then add salt as desired.

NOTE: Some add seeded and minced jalapeño pepper. Some add black pepper. Some add minced garlic though it may not be traditional. Some use roasted red peppers instead of pimentos. Also, may want to roast, peel, and dice your own pimentos. Heard that some like sour cream in place of the mayonnaise.
May use cheese for grilled cheese sandwiches.

               Holiday idea: Put cheese in crocks and give as gifts along with a box of Trader Joe’s round multigrain crackers.

               

CHOCOLATE MOUSSE

Rich, delicious, elegant, and easy to make. Two- or three-ounce servings are sufficient. Can be made in a food processor, but it makes cleaning up difficult.

Chocolate Mousse

Serves 6 to 8

8 ounces semisweet chocolate chips

1 cup whipping cream

Pinch of salt

4 egg yolks

1. Place chocolate chips in blender container.

3. Heat whipping cream to boiling point and then pour into blender container.

4. Blend for 1 minute.

5. Add salt.

6. Add egg yolks, one at a time, blending after each addition. Blend for 30 seconds.

7. Divide mixture among six to eight demitasse glasses and refrigerate until firm.

8. Remove from the refrigerator about 15 minutes before serving. A garnish of a mint leaf, chocolate shavings, or whipped cream may be added.

HOT ARTICHOKE DIP

There is not much nutritionally redeeming in this recipe. However, it's still a good recipe to have in one's repertoire.

HOT  ARTICHOKE  DIP

8 ounces cream cheese

1/2 cup mayonnaise

2 cloves garlic, minced

1/2 teaspoon Worcestershire sauce

1/4 teaspoon hot sauce

4 ounces mozzarella cheese, shredded

1 cup grated Parmesan cheese

8.5 ounces (drained weight) canned, but not marinated, artichoke hearts, 

drained and chopped

1. In medium-sized mixing bowl, beat cream cheese.

2. Beat in mayonnaise, garlic, Worcestershire sauce, and hot sauce.

3. Stir in mozzarella cheese, Parmesan cheese, and artichoke hearts.

4. Turn into shallow baking dish.

5. Bake about 20 minutes in 350°F. oven until bubbly.

NOTE: Serve hot with bagel or pita chips. Can be baked for 30 to 45 minutes in small Crock-Pot insert and then inserted in warmed Crock-Pot for serving. Some add a drained small can of diced green chiles in Step 3.