White Pesto Pasta

White Pesto Pasta ½ Cup WalnutsKosher salt4 oz Fresh Ricotta1 lemon (zested)1 Garlic Clove (finely grated)2 tsp Oregano (finely chopped)2 oz. Parmesan (finely grated, about 1½ cups, plus more for serving)¼ cup Extra-Virgin Olive Oilblack pepper (Freshly ground )1 lb. Tube- or Rod-shaped Pasta (such as rigatoni or spaghetti) Preheat oven to 350°.Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes.Let cool, then finely chop.Bring a large pot of generously salted water to a boil.Vigorously mix walnuts, ricotta, lemon zest, garlic, oregano, and parmesan in a large bowl until well combined.Add olive oil 1 Tbsp. or so at a time, stirring well after each addition, until all the oil is incorporated.Season pesto with salt and pepper.Cook...

Nanaimo Bars

Nanaimo Bars Crust8 Tbsp Butter (unsalted, melted)1/4 Cup Sugar (granulated)1/3 Cup Cocoa Powder (Unsweetened , Dutch-process cocoa preferred)1 large Egg1 Cup Coconut (Sweetened or Unsweetened )1/2 Cup Chopped Walnuts or Pecans1 tsp Vanilla Extract2 Cups Graham Cracker Crumbs (made from about 13 whole crackers)Directions:Preheat the oven to 350°F. Lightly grease a 9" square pan or 11" x 7" pan.To make the crust:Place all of the crust ingredients (butter, sugar, cocoa powder, egg, coconut, walnuts or pecans, vanilla and graham cracker crumbs in a mixing bowl and beat at medium speed just until thoroughly combined.)Press the mixture into the prepared pan and bake for 10 minutes.Remove the pan from the oven and set it aside to cool.Filling8 Tbsp Butter (Unsalted at...

Mom’s Best Friend Brownies

Mom's Best Friend Brownies 3 Tbsp Butter2 Tbsp Oil4 oz Semisweet chocolate (coarsely chopped)3/4 Cup Packed Dark Brown Sugar1/4 Cup White Sugar2 tsp Vanilla1/2 tsp Fine Salt2 Eggs (large, cold)1/4 Cup Cocoa Powder3/4 Cup Flour1/4 tsp Baking Soda Position rack in the lower third of the oven and heat oven to 325° F.Grease an 8 by 8-inch baking pan and make a brownie sling with aluminum foilMelt the butter, oil and semisweet chocolate in a microwave-safe bowl.In a mixing bowl, combine the sugars, vanilla, and salt.Add the melted chocolate.Add eggs, beat vigorously until fully incorporated and batter is thick and glossyAdd cocoa powder, flour, and baking soda and stir just until it disappears.Bake 30-40 minutes or until it passes the toothpick...

Soft Anisette Cookies

Soft Anisette Cookies Cookie Ingredients:3 Eggs4 tsp Baking Powder2 tsp Anise Extract3/4 cup Sugar4 cups Flour3/4 cup Vegetable Oil1/2 cup MilkGlaze Ingredients:2 cups Powdered Sugar (sifted)3-4 Tbsp Milk1 tsp Anise Extract Cookie Directions:Preheat the oven to 350°.Line 2 baking sheets with parchment paper.In a large bowl, beat together the eggs, sugar, extract and baking powder.Add the vegetable oil and milk.Add the flour, one cup at a time.Mix until well combined.Chill the dough for 20 minutes to help with stickiness.Pinch off walnut-sized pieces of dough, and roll smooth between your palms.Arrange the balls of dough 2 inches apart on the baking sheets.Bake for 10-12 minutes, or until bottoms of the cookies are a light golden brown. The tops will still be pale.Remove...

Almond Cookies

Almond Cookies 7 oz Almond Paste (grated)3/4 Cup Powdered Sugar1 Egg (large, separated)1 Tbsp plus 2 tsp Almond Flour1 Cup Almonds (Thinly sliced, slightly crushed (optional))4 oz Bittersweet Chocolate (optional) Buzz together the almond paste and powdered sugar. Mix until the texture of fine crumbs.Add egg white and almond flour. Buzz until dough becomes a smooth paste.Form dough into log, wrap in parchment paper and plastic wrap.Refrigerate (or freeze) until firm.Preheat oven to 350 °.Slice log into disks.Bake 14-16 minutes or until light golden in color.Cool for 5 minutes.Layer cookies between sheets of wax paper in an airtight container for up to 5 days. Recipe can be found here

Tres Leches Cake

Tres Leches Cake 6 Large Eggs½ tsp Cream of Tartar or ¼ tsp Lemon Juice1 ½ Cups Sugar1/3 Cup Cold Water2 tsp Vanilla Extract1 tsp Almond Extract2 tsp Baking Powder½ tsp Salt1 ½ Cups King Arthur Unbleached All-Purpose Flour1 Cup Heavy or Whipping Cream1 Can (14 ounces Sweetened Condensed Milk)1 Can (5 ounces Evaporated Milk; or substitute ½ cup + 2 Tbls Half & Half)2 tsp Vanilla Extract or 1 Tbl Brandy or Light Rum Preheat the oven to 350°F. Lightly grease a 9" x 13" x 2" pan; line it with parchment and grease the parchment, if you plan on turning the cake out onto a serving platter. Note: Your pan must be at least 2" deep; this is a...

Cinnamon Roll Icing

Cinnamon Roll Icing 1 lb Powdered Sugar¼ tsp Kosher Salt4 oz Butter (melted)2 oz Milk (warmed)2 tsp Vanilla In a microwave safe bowl, combine the milk and butter.Heat just until butter is melted.In a mixing bowl, place the powdered sugar and salt.Add the milk mixture and vanilla.Using a hand-held electric mixer and starting on low, combine until smooth.Increase to medium-high, beat mixture for about 1 minute.While cinnamon rolls are still warm, but not hot, ice the rolls. Adapted from Eileen Usovicz Recipe by Jill Raymer for use in the Culinary Studio @ Function Junction

All-American Chili

All-American Chili 1 pound Lean Ground Beef1 cup Onion (chopped)½ cup Green Bell Pepper (chopped)½ cup Red Bell Pepper (chopped)2 cloves Garlic cloves (minced)3 Tbsp McCormick® Chili Powder1 Tbsp Cumin2 tsp Garlic Powder1 tsp Oregano28 oz Crushed Tomatoes1 can Ro-Tel15 oz Kidney Beans (drained)Salt & Pepper (to taste) Brown the ground beef, then drain the grease reserving about 2 tablespoons. Remove the beef from the pan.To the reserved fat, add the onions and saute about 3 minutes.Add the bell peppers and saute about 5 minutes.Meanwhile, combine the chili powder, cumin, garlic powder, and oregano; set aside.Open the cans of tomatoes and set aside.Add the garlic and sauté about 1 minute.To the sautéed vegetables add the seasoning mix; be careful not...

Rhubarb and Custard Cake

Rhubarb and Custard Cake Pastry Cream Ingredients:2 Cups Whole Milk1 Vanilla Pod (Seeds scraped)1 Whole Egg (plus 1 Yolk)1/2 Cup Sugar1/4 Cup Corn Starch1/2 tsp Salt2 Tbsp Unsalted ButterRhubarb Topping Ingredients:2 Tbls Butter1/4 Cup Sugar1 tsp Ground Cardamom14 oz Rhubarb (chopped into 1-inch size pieces)Cake Batter Ingredients:12 Tbls Butter1 Cup Caster Sugar4 Eggs (medium, lightly beaten)1 1/2 Cups Flour1 tsp Vanilla sugar or extract1/2 tsp Salt1 1/2 tsp Baking Powder Directions to make the cake:Grease and line a 9-inch spring-form cake pan with parchmentBeat together the butter and sugar until pale and fluffy.Beat in the eggs bit by bit.Combine the dry ingredients and sift into the egg mixture.Fold in until incorporated.Pour the batter into the prepared cake tin and spread out...

Berry Brownie Cobbler

Berry Brownie Cobbler 3 Cups Berries (raspberries, cherries, strawberries, or mixed berries all work well)4 oz Semi-sweet Chocolate Chips (divided)1/2 Cup Butter3/4 Cup Sugar2 Eggs1 tsp Vanilla1/2 Cup Flour1/4 tsp Salt Preheat oven to 350°F.Grease an 8x8 pan.Place berries in an even layer in the baking pan; set aside.Melt 2 ounces chocolate with the butter; stir until smooth.Whisk together the sugar, eggs, and vanilla.Add the chocolate mixture, flour, and salt.Fold in the remaining chocolate chips.Pour batter evenly over the berries.Bake 45 minutes or until a toothpick comes out clean, it may take longer than 45 minutes if using frozen berries Recipe by Jill Raymer for use in the Culinary Studio @ Function Junction

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