Monthly Archives: September 2011

WHOOPIE PIES WITH MARSHMALLOW FILLING

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CHOCOLATE COOKIE DOUGH

1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
1 1/2 tsp baking soda
1/2 tsp baking powder
1 egg
1 tsp vanilla extract
1/2 cup unsweetened cocoa powder
1 cup milk
2 cups flour

MARSHMALLOW FILLING

1 cup (2 sticks) unsalted butter, at room temperature
3 cups 10x sugar
3 cups marshmallow fluff OR other marshmallow creme
1 tbs vanilla extract

preheat the oven to 375°. lightly spray or grease 2 cookie sheets.

in a lg bowl, with an electric mixer, beat the butter, sugar, baking soda, & baking powder until light, about 2-3 minutes. mix in the egg, vanilla, & cocoa. slowly beat in the milk alternately with the flour, beating until smooth.

drop the dough by tablespoonful onto the prepared cookie sheets, spacing the cookies 2″ apart.

bake in the center of the oven for 7-8 minutes, or until the cookies spring back slightly when gently pressed. cool on the cookie sheets for 2 minutes, then remove to wire racks to cool completely.

make the filling. combine the butter, sugar, marshmallow cream, & vanilla in a food processor & process until smooth. or combine the ingredients in a mixing bowl & beat with a wooden spoon until smooth.

to assemble the whoopie pies, spread about 2-3 tbs filling onto the flat bottom of one cookie. place a second cookie on top. repeat with the remaining cookies.

makes 24 (3″) pies

GRILLED TURKEY TENDERLOIN

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1/4 cup soy sauce
1/4 cup oil
1/4 cup apple juice
2 tbs lemon juice
2 tbs dried minced onion
1 tsp vanilla
1/4 tsp ground ginger
dash garlic powder
dash pepper
2 turkey breast tenderloins (1/2 lb each)

in a lg resealable plastic bag or shallow glass dish, combine the soy sauce, oil, apple juice, lemon juice, onion, vanilla, ginger, garlic powder & pepper. add turkey; seal or cover & refrigerate for at least 2 hours. discard marinade. grill turkey, covered, over medium coals for 8-10 minutes per side or until juices run clear.

FARMHOUSE FRICASSEE

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2 tbs olive oil
4 shallots, quartered
1/2 cup dry white wine
12 oz seitan OR tempeh, cut into 1/2″ thick slices
8 oz baby carrots, halved lengthwise
8 oz small red potatoes, halved
8 oz green beans, ends trimmed & cut into 1″ pieces
1 (14.5 oz) can diced tomatoes, drained
1 1/2 cups vegetable stock
salt & freshly ground pepper
1 tbs minced fresh tarragon OR parsley leaves

heat 1 tbs of the oil in a lg skillet over medium heat. add the shallots, cover, & cook until softened, about 5 minutes. add the wine & cook for 1 minute to reduce slightly. transfer the shallot mixture to a 4-6 qt slow cooker.

heat the remaining 1 tbs oil in the same skillet over medium heat. add the seitan or tempeh & cook until browned on both sides, about 10 minutes, then add to the slow cooker along with the carrots, potatoes, green beans, tomatoes, & stock; season with salt & pepper. stir to combine, cover, & cook on LOW for 8 hours.

just before serving, stir in the tarragon.

4 servings

GENERAL COOKING TIPS

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SALTED BUTTER VS UNSALTED BUTTER – Butter is available both with & without salt. The salt is added for extra flavor & to help preserve it so it has a longer shelf life. The problem is that sometimes the salt in butter can be more than a recipe needs. Choosing unsalted butter gives you more control over how much salt your dish contains. If you only have salted butter, the best thing to do is omit approxmately 1/4 tsp salt per 1/2 cup (one stick) of butter used in the recipe.

TUNA BURGERS

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1 (6 oz) can tuna, drained & flaked
1 egg
1/2 cup italian-seasoned bread crumbs
1/3 cup finely chopped onion
1/4 cup chopped celery
1/4 cup chopped sweet red pepper
1/4 cup mayo
2 tbs chili sauce
1/2 tsp dill weed
1/4 tsp salt
1/8 tsp pepper
dash hot pepper sauce
dash worcestershire sauce

in a bowl, combine all ingredients; mix well. shape into four patties (mixture will be soft). coat a nonstick skillet with pam. fry patties for 3-4 minutes on each side or until cooked through. serve on buns.

4 servings

CINNAMON-SUGAR PECANS

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1 egg white
2 cups pecan halves
1/2 cup sugar
1 tsp ground cinnamon

preheat the oven to 250°. spray or lightly grease a cookie sheet.

in a small bowl, whisk the egg white until foamy.

in a lg bowl, toss the pecans with the egg white, sugar & cinnamon. spread the nuts in a single layer on the cookie sheet.

bake the pecans in the center of the oven for 15 minutes. stir. bake for another 30 minutes, stirring once, or until the nuts & their coating are dry & crisp.

spread the pecans in a single layer on a platter to cool.

makes 2 cups