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Chef’s Delight Tip of The Week

September 1, 2014

Apples

It’s almost that time of year…apple dumplings, apple pies. If you have too many apples and you are afraid they are going to go bad, cut them into wedges or small chunks. Add them into a saucepan and sauté them in butter over medium heat. When done, spinkle a half sugar/cinnamon mixture on top. You’ve got a great quick treat.

Harvest Cake

August 28, 2014

harvest-cake-ck-1886431-lA taste of fall in the middle of spring is never a bad thing. Give this cake a try. It’s easy and sure to be loved by the family. Makes a great dessert and goes hand-in-hand with milk or coffee. Try it out!

  • 4 cup diced apple
  • 2 cup sugar
  • 1 cup oil
  • 1 egg
  • 1 tp vanilla
  • 1/2 tp salt
  • 1 tp cinnamon
  • 2 tp baking soda
  • 3 cup flour
  • 1 cup raisins
  • 3/4 cup chopped walnuts

Toss diced apples with sugar and chill for at least 1 hour. Add egg, oil and vanilla to apples. Mix all dry ingredients together along with raisins and walnuts. Then add dry ingredients to apple batter, mixing well. Pour in greased and floured Bundt pan. Bake at 350° for about 1 hour. Keeps well in cool place.

Chef’s Delight Tip of The Week

August 25, 2014

Having a Picnic

Take along a few sprigs of fresh mint to your packed picnic. Bees and wasps don’t like mint, add some to your plate to keep stinger-free.

Potato Soup

August 21, 2014

potato-soup-ck-223873-lChilly days often call for bean soup, chili, veggie soup or chicken n dumplings. Why not try out potato soup? It hits the spot and tastes great! With its cheesy soup texture along with the veggies, it will warm you up in no time and satisfy your hunger perfectly.

  • 6 cup cubed potatoes
  • 2 cup water
  • 1 cup celery (OPTIONAL)
  • 1 cup carrots (OPTIONAL)
  • 1/2 cup chopped onion
  • 2 tp parsley
  • 2 chicken bouillon cubes
  • 1 tp salt
  • 1/8 tp pepper
  • 3 cup milk
  • 1/4 cup flour
  • 3/4 lb. Velveeta cheese – cubed

In large saucepan, combine all but milk, flour and cheese. Mix well and simmer (covered) for 15-20 minutes, until vegetables are tender. Gradually add milk to flour, mixing well. Add milk mixture to vegetables. Cook until thickened. Add cheese. Heat until melted.

Chef’s Delight Tip of The Week

August 18, 2014

This should have been published earlier in the summer…but here it is better late than never. To get the most out of the grilled flavor, add a few sprigs of your favorite herbs directly to the top of the charcoals as you grill.

Chewy Molasses Cookies

August 14, 2014

ginger-plate-600x408Here’s a new recipe to try for your annual cookie trays. They melt in your mouth and smell delightful! The family will love them. Enjoy!

  • 2 cup all-purpose flour
  • 2 tp baking soda
  • 1 1/2 tp ground cinnamon
  • 1 tp ground ginger
  • 3/4 tp ground cardamom
  • 1/2 tp kosher salt
  • 1 large egg
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/3 cup granulated sugar
  • 1/3 cup mild-flavored (light) or robust-flavored (dark) molasses
  • 1/4 cup (packed) dark brown sugar
  • Coarse sanding or raw sugar (for rolling)

Place racks in lower and upper thirds of oven; preheat to 375°. Whisk flour, baking soda, cinnamon, ginger, cardamom, and salt in a small bowl. Whisk egg, butter, granulated sugar, molasses, and brown sugar in a medium bowl. Mix in dry ingredients just to combine. Place sanding sugar in a shallow bowl. Scoop out dough by the tablespoonful and roll into balls (if dough is sticky, chill 20 minutes). Roll in sugar and place on 2 parchment-lined baking sheets, spacing 2 inches apart. Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (overbaked cookies won’t be chewy), 8–10 minutes. Transfer to wire racks and let cool.

DO AHEAD: Cookie dough can be made and rolled into balls 2 weeks ahead. Freeze on a baking sheet; transfer to resealable plastic bags. Let sit at room temperature 30 minutes before rolling in sugar.

Chef’s Delight Tip of The Week

August 11, 2014

It’s hot, hot, hot…but here is how to get those stubborn ice cubes from the ice cube tray. Run your finger under running water for a second, then press it to the center of the cube. The ice will stick to your finger long enough for you to transfer it into your glass.

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