Rich Scones

2 cups all purpose flour

1/2 cup granulated sugar

3 tsp baking powder

1/2 tsp salt

1/2 cup cold butter

1 egg

2/3 cup milk

Mix flour, sugar, baking powder, and salt in large bowl. Cut in butter until crumbly.

Beat egg lightly in small bowl, add milk. Pour into dry ingredients. Stir with fork to make a soft dough. Pat into two 6 inch rounds. Place on greased baking sheet. Brush tops with milk, sprinkle with sugar. Bake in 425 over for 15 minutes until risen and golden brown. Split and butter.

Orange Date Muffins

1 Whole orange

1/2 cup orange juice

1/2 cup chopped dates

1 egg

1/2 cup butter

1 1/2 cups flour

1 tsp baking soda

1 tsp baking powder

2/3 cup white sugar

1 tsp salt

Cut the orange into pieces, remove the seeds. Drop orange segments into blender with orange juice and blend until peel is finely chopped. Drop in dates, egg, butter, blend. Sift flour, soda, baking powder, sugar and salt in a seperate bowl. Pour orange mix over sifted dry ingredients, stir until thouroughly mixed. Pour into buttered muffin tins or paper cups. Bake @ 400 approx 15 – 20 mins.

Jam Packed Jumbalaya

1 tbsp oil

1lb andouille, hot italian or chorizo sausages cut into 1/2 inch slices

1 cup sliced celery

1 large onion, chopped

2 bell peppers, chopped (any color)

2 cloves garlic, minced

3 cups chicken broth

19oz can diced tomatoes, undrained

2 bay leaves

1 tsp (or more) hot pepper sauce

1/2 tsp thyme

1/2 tsp oregano

1/4 ground allspice

1 1/2 cup uncooked rice

1lb cooked chicken cut into 1 inch pieces

In a large heave saucepan or dutch overn, heat oil over medium high heat. Add sausages, celery, onion, pepper, and garlic. Cook 5 mins or until veg are tender. Stir in broth, tomators, bay leaves, pepper sauce, oregano, thyme, and allspice. Bring to a boil. Reduce heat and simmer uncovered 10 mins, stirring occasionally. Stir in rice, cover, simmer 15 mins. Add chicken, cover and simmer 5 mins longer or until rice is tender. Let stand covered for 10 mins. Remove bay leaves.

The Best Orange Cake In The World

As a professional cook, I understand how dangerous it is to state that something is ‘the Best.’ Everyone’s tastes are different, etc. Shut up and try this cake, it’s amazing. It’s the topping that does it.

Cake:
1 1/2 cups all purpouse flour
3 tsp baking powder
1/2 tsp salt
1 cup granulated sugar
1/2 cup shortening
2/3 cup milk
3 tbsp frozen orange concentrate, thawed
2 eggs

Topping:
1/2 cup lightly packed brown sugar
2 tbsp flour
1/4 cup butter, melted
1 tbsp frozen orange concentrate, thawed
1/2 cup chopped nuts

Preheat oven to 350. Sift together dry ingredients, add shortening and milk, mix for 1 minute at low speed or 150 strokes by hand. Add thawed orange juice concentrate and eggs, beat for additional 2 minutes. Pour batter into greased and floured pan and bake in preheated oven for 40 to 45 minutes or until cake springs back when lightly touched.

Combine topping ingredients and pour over hot cake. Broil 2-3 minutes or until golden brown. Cool 15 minutes, then invert on wax paper to remove pan. Turn topping side up on serving plate.

This recipe was originally published in the Purity cookbook, published by Maple Leaf Mills Limited, Toronto, Ontatio. Publishing date unknown, probably mid-late 70’s. The recipe has been re-written to improve clarity, but no details have been changed.

Turk-a-Mozza Loaf

Mozzarella-Stuffed Turkey Meatloaf

1 1/4 pounds ground turkey breast
10-ounce package frozen chopped spinach, thawed and squeezed dry
2 tbsp butter

1 medium minced onion

4 cloves minced garlic
1/2 cup seasoned bread crumbs
1/4 cup chopped fresh parsley
1 tbsp oregano (or basil or whatever – fresh if possible)
2 eggs

1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
6 ounces fresh mozzarella, small cubes
1 tablespoons ketchup
3 tablespoons grainy Dijon mustard

Directions

Preheat oven to 375°

Sweat onion, butter, and garlic. Add herbs after removing from heat.
In a large bowl, combine turkey, spinach, onion/garlic/herb/parsley mix, bread crumbs, eggs, salt and peppers. Mix until combined and divide in half.

Press 1/2 of the turkey into an 8-inch loaf pan covered in foil (Those 3 for a buck disposable foil containers also work well, 8×3.5×4 or something like that – makes 2, make sure to brush them with olive oil first though). Top bottom half with cubed mozzarella cheese. Press the rest of the turkey mixture over top and press down to flatten the top. In a small bowl, combine the ketchup and mustard and with a pastry brush, brush the top of the meatloaf.

Bake about 1 hour, until top is golden and the loaf begins to pull away from sides of pan. Let stand 10 minutes before slicing.

Tasty. Made this for dinner today. It needed garlic, so I modified the recipe. Original stolen from http://desertculinary.blogspot.com/

Easy Fruit Ice Cream

2 cups soy milk
1 box instant pudding mix
1/2 cup powdered sugar
20 ounces frozen mixed fruit (I prefer something with strawberries, blueberries, and blackberries)

In a food processor, add soy milk, pudding mix, powdered sugar and frozen fruit.

Pulse 3-4 times and then let run until desired consistency. If you want to have a slightly firmer texture, scoop into another bowl and freeze for about 20 minutes.

Easily adapted to do half/double batches. A half batch makes 3 medium-small servings. Ish.

Shamelessly stolen from http://desertculinary.blogspot.com/

Halibut Wrapped In Proscutto

~8oz halibut filet

2 tbsp basil pesto (see previous recipe or make your own)

2 large paper thin slices of proscutto

Lightly salt + pepper the halibut filet. Place the halibut on the proscutto as if you were wrapping a birthday present. Spread the pesto over the halibut, wrap up the filet with the proscutto.

Cook on either a barbeque or in a medium-hot oven (375) for about 8-10 minutes, being careful to not overcook the halibut. If using the oven method, place the halibut in a shallow ovenproof dish and add an ounce or so of wine to add flavor and keep the halibut from sticking

Basil Pesto

Basil leaves, the freshest you can find. Lots of them.

Garlic, same as above.

Extra Virgin Oilve Oil. If you don’t have any, *DO NOT* substitute canola. Go buy some oilve. Trust me.

Parmigiano-Reggiano cheese. Yes it’s expensive. Shut up and get some, in a block, not that pre-grated shite.

Pine nuts.

Honey.
White wine.

Sea salt.

Fresh Cracked Black Pepper.

Put the pine nuts and the honey with a little white wine in a saute pan over medium heat. Cook until the nuts turn golden brown. Spread on a parchment-paper covered baking sheet and alow to cool.

Put the basil, garlic, oil, parmesan, and honey-roasted pine nuts in a food processor. (You can use a mortar and pestle if you want, but it’s a lot more work and is only really useful for showing off.) Blend the bejeesus out of it. Season to taste with salt and pepper.

Serve on a garlic loaf baked with parmesan cheese or however else you feel like using it.

Salty’s Peanutbutter Pie

I know people who have begged, threatened, promised large sums of money, or offered sexual favors in exchange for this recipe with no luck. Here it is for free. Unless of course you want to send me money or sexual favors. I wouldn’t complain.

Salty’s Peanut Butter Pie

Crust:

1 cup graham crumbs

3/8 cup (100ml) melted butter

1/4 cup brown sugar

Mix all ingredients together, press into a springform pan. Bake at 400 degrees for 5-10 minutes until crust starts to turn golden-brown at the edges. Set aside to cool.

Filling

3.5 cups vanilla ice cream

500ml whipping cream

1/2 cup smooth peanut butter

Mix all ingredients together, making sure there are no lumps at all. Pour into springform pan over cooled crust. Freeze overnight.

To remove from pan, heat up edges of the pan with hot water before removing, making sure not to get any water on the pie. Serve with chocolate sauce and crushed unsalted peanuts.

There it is. I just destroyed any chance I had of ever working at salty’s again. You’re welcome.

Fasoulatha

Saute in olive oil:

Carrots

Celery

Onion

Green pepper

Bacon

Add in your chicken or vegetable stock, raw beans, some tomato paste for color and texture, and some bay leaves.

Add some Cavenders greek seasonaing (my favorite, very tasty), and salt & pepper if desired once the beans are cooked.

Before serving bake some feta cheese on top. Serve with pita bread if available.