Graham Crackers

Graham Crackers

Do you know why graham crackers are called graham crackers? Sylvester Graham, a minister who lived and preached in the first half of the 19th century, carried on a dietary crusade in favor of whole wheat flour, arguing that to separate the bran from the rest of the wheat berry was against the will of God. Thus whole wheat flour, or graham flour — flour milled from the whole wheat berry, rather than just the endosperm. And thus graham crackers — sweet, crisp crackers made from whole wheat flour.

These crackers aren’t as light as the ones you buy in the store. But they’re crunchy and delicious, just the ticket for spreading with peanut butter and enjoy with a cold glass of milk.

Ingredients

1 cup (4 ounces) Whole Wheat Flour or Whole Wheat Pastry Flour
1 cup (4 1/4 ounces) Unbleached All-Purpose Flour
1/4 cup (1 3/4 ounces) sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
1 large egg
1/4 cup (1 3/4 ounces) vegetable oil
1/4 cup (3 ounces) honey
2 to 3 tablespoons (1 to 1 1/2 ounces) milk (approx.)
additional milk for glaze
cinnamon-sugar (optional)

Directions

In a mixing bowl, combine whole wheat flour, all-purpose flour, sugar, salt, cinnamon and baking powder. In a separate bowl, beat egg till light, then add oil, honey and 2 tablespoons milk. Stir into dry ingredients until you have a fairly stiff dough, adding additional milk if necessary. Wrap dough in waxed paper and chill until firm, about 1 hour (or longer, if it’s more convenient).

Turn the dough onto a floured surface and knead gently until it holds together. Roll dough out till it’s about 1/16-inch thick; make sure rolling surface is well-floured, or you’ll have trouble transferring crackers to baking sheet. Preheat your oven to 375°F.

Cut dough into 3-inch squares, prick each square several times with a fork, and place on lightly greased cookie sheets. Brush the tops with milk, sprinkle with cinnamon-sugar if you’re so inclined, and bake for 15 to 20 minutes, or until crackers are lightly browned. Remove crackers from oven, transfer to a wire cooling rack, and cool completely. Makes about 2 dozen graham crackers.

Advertisements

Italian Pasta Salad for Summer

Italian-Summer-Pasta-Salad-print

 

Ingredients

3 cups short pasta (uncooked, such as penne, rotini, or radiatore)

1 lb asparagus (tough ends removed, then cut into 1-inch pieces)

11/2 cups cherry tomatoes (cut in half)

1/4 cup pine nuts

2 stalks scallions (diced)

1/2 cup shredded parmesan cheese

1/2 cup Italian salad dressing (homemade or store bought)

Directions

Bring a large pot of salted water to boil. Add pasta and cook until al dente according to package directions. 2 minutes before done, add the asparagus to boiling water and continue cooking. Drain the pasta and asparagus under cold water.

Transfer pasta and asparagus to a large bowl. Stir in the tomatoes, pine nuts, scallions, and Parmesan. Pour the dressing over the mixture and gently toss to combine.

Serve right away at room temperature or refrigerate for a few hours to meld the flavors. Serve with extra Parmesan, if desired.

Lemon Sorbet

Lemon Sorbet

Ingredients

2 cups sugar

2 cups water

6 lemons juiced

1 tbsp grated lemon zest

Directions

Combine sugar and water in a saucepan.  Bring to a boil over medium-high heat.  Reduce heat to low and simmer until the sugar dissolves.

Cool completely.

When mixture is cool, add the lemon juice and zest.  Stir until combined.

Pour mixture into a freezer container in an ice cream machine and mix until it thickens.

Transfer the sorbet to an airtight container and put into the freezer to become firm.

Peach Frozen Yogurt

peach frozen yogurt

Ingredients

1 medium size can of peaches, packed in juice (Drain peaches reserving ½ cup of juice)

2 cups low fat vanilla yogurt

¼ cup sugar

Directions

Put the peaches in a blender and puree.  Add yogurt, ½ cup of peach juice and sugar.  Blend until combined.

Pour mixture into a freezer bowl, turn the ice cream machine on and let it mix until thickened.  If desired, place frozen yogurt into an air tight freezer container and freeze until firm.

Vanilla Milkshake

Milkshakes

Ingredients

3 cups vanilla ice cream

½ tsp vanilla extract

1 cup milk

1 pasteurized egg, optional

Directions

Combine all ingredients in a blender container.  Blend until smooth.

Variations

Chocolate Milkshake

Use chocolate ice cream instead of vanilla.  Use ¼ cup chocolate syrup to ingredients.

Peach Milkshake

Add 1 (16 ounce) can drained peaches to ingredients in the blender.

Banana Milkshake

Add 1 large sliced banana to ingredients in the blender.

Strawberry Milkshake

Add 1 cup sliced strawberries to ingredients in the blender.

Purple Cow

Purple Cow

Ingredients

1 (6 ounce) can frozen grape juice concentrate

1 cup vanilla ice cream

1 tsp vanilla extract

10 ice cubes

Directions

Combine all ingredients in a blender and blend until smooth. Pour into a glass and serve immediately.

Broccoli Cheese Soup

BroccoliCheeseSoup

 

Ingredients

1 tablespoon melted butter

½ medium chopped onions

¼ cup melted butter

¼ cup flour

2 cups half-and-half cream

2 cups chicken stock

½ lb fresh broccoli (about 1 cup)

1 cup chopped up carrots

¼ teaspoon nutmeg

8 ounces grated sharp cheddar cheese

Salt and pepper to taste

 

Directions

Sauté the onion in 1 tablespoon melted butter and set aside. In a large pot whisk together the melted butter and flour over medium heat for about 3-4 minutes.

Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes.

Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25

minutes until the broccoli and carrots are tender.

Add nutmeg, salt and pepper and sharp cheddar cheese. Let the cheese melt and then serve. For a smoother soup puree it in a blender.

American Flag Pie

American Flag Pie

Crust

Use the Crisco Double Pie Crust Recipe in this Blog

Strawberry Filling

1/2 cup Sugar

1/2 cup Corn Starch

1/8 teaspoon Salt

5 cups hulled, quartered Strawberries, fresh or frozen

Blueberry Filling

2 Tbsp Sugar

2 cups Blueberries, washed and drained

2 Tbsp Corn Starch

1 1/2 teaspoons Lemon Juice

Directions

To make the crust: Divide the pastry into two pieces — one about 2/3 of the total, the other 1/3. Roll the larger piece of pastry into a round, and place it in a 9″ pie pan. Refrigerate for at least 30 minutes.

Preheat the oven to 425°F.

To make the strawberry filling: Whisk together the sugar, corn starch and salt, and toss with the strawberries. Set aside.

To make the blueberry filling: Toss the blueberries and corn starch with the sugar, stir in the lemon juice.

Fill a 90° wedge of the pie shell with blueberry filling and the remaining 270° wedge with strawberry filling.

Roll the remaining crust into a 10″ x 6″ rectangle about 3/8″ thick. Cut the dough, lengthwise, into five to six 3/4″-wide, 10″-long strips. Cut three to five 1 1/4″ stars from the remaining dough.

Place the strips parallel to one another over the strawberry section, cutting any excess off the ends and pinching them to the edge of the crust.

Place the stars atop the blueberry filling.

Brush stars, stripes, and outer crust with water, and sprinkle with sparkling sugar, if desired. Place the pie on a baking sheet (to catch the drips), and bake for 30 minutes. Reduce the oven heat to 375°F and bake for an additional 35 to 45 minutes, until the filling is bubbling and the crust nicely browned.

Remove the pie from the oven, and let it cool for at least an hour before serving.

Cod with Potato and Chorizo

roast-cod-with-chorozo

Ingredients

2 Tbsp Chopped Salted, Roasted Pumpkin Seeds

1 Tbsp Chopped Fresh Chives

½ tsp Finely Grated Lime Zest

1 Tbsp Fresh Lime Juice

½ Stick Butter at room temperature

1 ½ lbs Fingerling Potatoes

2 ounces Dried Spanish Chorizo, casings removed and chopped

2 Tbsp Olive Oil

2 Tbsp Vegetable Oil

4-Six ounce Skinless Cod Fillets

Basil

Salt and Pepper to Taste

Directions

Preheat oven to 400 degrees F.

Mix pumpkin seeds, chives, lime zest, and lime juice into butter in a small bowl.  Season the mixture with salt and pepper.  Transfer to parchment paper and roll into a log.  Cover and chill.

On a cookie sheet lined with parchment paper or foil, spread the potatoes and chorizo evenly.  Drizzle with olive oil and season with salt and pepper.  Bake in preheated oven until potatoes are tender.

Heat vegetable oil in a large skillet over medium high heat.  Season cod with salt and pepper and cook until underside begins to brown, about 4 minutes.  Turn the cod over and cook through, about 2 minutes.  Top with pumpkin seed butter and allow it to melt.  Garnish with Basil.  Serve on top of potatoes.  Spoon melted butter over all.