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November 19 -
Pie Making Class
November 21 -
Kid's Pizza Making Class
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Baked Brie In Puff Pastry
from Stonewall Kitchen
An eye-catching centerpiece for your next gathering of friends or family, this pastry creation will leave guests craving for just one more bite.
Serves: Serves 8
Ingredients
• 1 sheet of Pepperidge Farm Frozen Puff Pastry
• 1 jar of Stonewall Kitchen Old Farmhouse Chutney or Stonewall Kitchen Apple Cranberry Chutney
• 1 5" wheel of Brie (skin can be removed if preferred)
• Optional: 1 egg white
Directions
1. Preheat oven to 350°F.
2. Allow pastry to thaw, and then flour a surface and roll out pastry until increased in size by 1/3. Move dough to a lightly greased cookie sheet.
3. Place Brie in center of dough, form into a flat circle and indent the center of the top to allow a shallow dish for the chutney.
4. Pour the entire jar of Old Farmhouse Chutney or Apple Cranberry Chutney into the top of the Brie. (It’s okay if it overflows.)
5. Bring all sides of the dough up to the center top, forming a bag shape. Carefully gather the dough, pinching tightly above the Brie. Be creative in forming your pastry. You may want to pre-cut a strip of dough from the rolled-out pastry to form a false ribbon around the neck of your bag.
6. Brush entire bag with egg whites; this will make the finished dough shine.
7. Place in oven and bake for 25-30 minutes or until dough is golden brown.
8. Remove and allow to cool for a few minutes.
9. With a large spatula, transfer the pastry to a large plate and circle with your favorite crackers. Serve hot.
Recipe Tips
: Brie may be sliced in half to double the recipe.
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Polish Family Buttercream Recipe
from fancyflours.com
You will need:
• 1/4 cup flour
• 2/3 cup white sugar (not confectioners)
• 1 cup milk
• 1/2 lb. butter
• 1-2 tsp. vanilla
• Cream cheese (optional)
Instructions:
• Cook 1/4 cup flour and 1 cup of milk on a low heat, whisking constantly until all lumps have disappeared and the mixture has turned to a thick paste. Set aside until fully cooled.
•Cream 1/2# butter and 2/3cup sugar until you have a smooth, creamy yellow whipped consistency. Add small teaspoons of paste and mix with the butter mixture until all the paste has been added. Add 1-2 tsp. of vanilla. The final texture should be lighter than traditional butter cream frostings and only moderately sweet.
•Option: You can also add softened cream cheese at the end to change the flavor.
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Banana Chocolate Toffee Bars
from StonewallKitchen.com
Made with Stonewall Kitchen Banana Pancake & Waffle Mix
Makes 16 bars
Ingredients:
1/2 cup butter, room temperature
1/2 cup light brown sugar, packed
1/2 cup Stonewall Kitchen Banana Pancake and Waffle Mix
1 egg yolk
3 1.55-oz. Hershey Milk Chocolate bars
1/3 cup chopped and toasted pecans
Directions:
1. Preheat oven to 350. Grease an 8-inch square pan.
2. Cream together the butter and light brown sugar until light and fluffy with an electric mixer fitted with the paddle attachment.
3. Add Banana Pancake and Waffle Mix and egg yolk, mix slowly until well combined.
4. Spread dough in the prepared pan evenly.
5. Bake in preheated oven 25-35 minutes until cooked in the center and golden brown in color.
6. Remove pan from oven, immediately place chocolate bars across the top. Once melted, spread the chocolate evenly.
7. Sprinkle nuts over top and let bars cool completely.
8. When chocolate has cooled and hardened, cut into 16 2-inch square bars.
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Ingredients
meringue layers
- 1 cup powdered sugar
- 1/3 cup superfine sugar
- Pinch of salt
- 3 large egg whites, room temperature
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
peppermint syrup
- 1/2 cup water
- 1/2 cup sugar
- 1 tablespoon peppermint schnapps
cake
- 1/2 cup all purpose flour
- 1/4 cup natural unsweetened cocoa powder
- 1/2 teaspoon baking powder
- Pinch of salt
- 2 large eggs
- 2 large egg yolks
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
buttercream
- 1 3/4 cups heavy whipping cream
- 1 cup (2 sticks) unsalted butter, cut into 8 pieces
- 3 tablespoons light corn syrup
- 1 1/2 pounds bittersweet chocolate (do not exceed 61% cacao), chopped
- 1 teaspoon vanilla extract
- Pinch of salt
- Thin chocolate-covered mint wafers, cut into small triangles (for garnish)
- Fresh raspberries (for garnish)
- Fresh mint leaves (for garnish)
special equipment
- Heavy-duty stand mixer
- 13x9x1-inch baking sheet
- Small offset spatula
- Pastry bag
- Medium star tip (for decorating)
Preparation
MERINGUE LAYERS
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Position rack in center of oven and preheat to 175°F. Using pencil, trace two 12x4-inch rectangles on sheet of parchment paper; turn parchment over (rectangles will show through) and place on large rimmed baking sheet. Trace one 12x4-inch rectangle on second sheet of parchment paper; turn parchment over and place on second rimmed baking sheet.
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Sift powdered sugar, superfine sugar, and salt into medium bowl. Combine egg whites and cream of tartar in large bowl of heavy-duty stand mixer fitted with wire whisk; beat on medium-low speed until frothy. Increase speed to medium-high and beat until soft peaks form. Increase speed to high; gradually add sugar mixture and beat until stiff and glossy peaks form, about 3 minutes. Beat in vanilla and peppermint extracts. Divide meringue equally among prepared rectangles on parchment (about 1 1/3 cups for each); spread meringue evenly within traced lines.
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Bake meringues until dry and crisp but not browned, about 3 hours. Turn off oven and let meringues cool completely in oven.
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Carefully remove meringue rectangles from parchment. DO AHEAD Meringues can be made 1 week ahead. Store in single layer in airtight container at room temperature.
CAKE
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Position rack in center of oven and preheat to 350°F. Lightly butter bottom and sides of 13x9x1-inch baking sheet. Line bottom of baking sheet with parchment paper. Lightly dust sheet sides with flour. Sift 1/2 cup flour, cocoa powder, baking powder, and salt into medium bowl. Using electric mixer, beat eggs and egg yolks in another medium bowl until pale and foamy, about 2 minutes. Add sugar and vanilla; beat until mixture is thick and ribbon forms when beaters are lifted, about 3 minutes. Sift flour mixture over egg mixture and gently fold in with rubber spatula just until incorporated.
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Transfer batter to baking sheet; spread evenly to edges. Bake until top springs back when gently touched and tester inserted into center comes out clean, about 15 minutes. Transfer baking sheet to rack and cool cake 20 minutes. Run small knife around sides of cake to loosen. Invert cake onto parchment-lined work surface; gently peel off parchment. Cool completely. Using serrated knife, cut cake in half lengthwise, then trim each half to 12x4-inch rectangle.
BUTTERCREAM
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Simmer cream, butter, and corn syrup in medium saucepan. Remove from heat. Add chocolate; whisk until smooth. Whisk in vanilla and salt. Let stand at room temperature until thick enough to spread, 1 hour to 1 1/2 hours. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature.
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Transfer 1/2 cup buttercream to pastry bag fitted with medium star tip; reserve for piping rosettes. Brush off any crumbs from meringue layers and cake layers. Place several small dabs of buttercream down center of 15-inch-long rectangular serving platter. Place 1 meringue layer, top side up, atop buttercream on platter, anchoring to platter. Place strips of foil around meringue layer to protect platter when spreading meringue with buttercream. Using small offset spatula, spread 2/3 cup buttercream over meringue. Top with 1 cake layer, top side down, pressing gently to adhere. Brush cake layer with 1/3 cup peppermint syrup (cake layer will be very moist). Spread 2/3 cup buttercream over, then top with second meringue layer, top side up. Spread 2/3 cup buttercream over. Cover with second cake layer, top side down. Brush with 1/3 cup peppermint syrup (cake layer will be very moist). Spread with 2/3 cup buttercream. Top with third meringue layer, top side up. Spread thin layer of buttercream over top and sides of cake. Chill 15 minutes.
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Spread remaining buttercream over top and sides of cake. Pipe small rosettes of buttercream in 2 rows atop center of cake. Stand 1 or 2 mint wafer triangles in each rosette. Chill cake at least 6 hours. DO AHEAD Can be made 2 days ahead. Cover loosely; chill. Let cake stand at room temperature 1 1/2 hours before serving.
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Garnish top of cake with fresh raspberries and mint leaves and serve.
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Baked Acorn Squash with Cranberry Horseradish Sauce
from Stonewall Kitchen
Serves 2
Ingredients:
1 acorn squash, cut in half with seeds removed
1/2 cup Stonewall Kitchen Cranberry Horseradish Sauce
2 tsp. butter
Salt and Pepper to taste
Directions:
1. Preheat oven to 350 degrees.
2. Place squash halves in a baking dish, filled with 1/2" of water. Cover squash with foil.
3. Bake for one hour or until fork tender.
4. Scoop the pulp into a bowl, mash with the Cranberry Horseradish Sauce and butter. Add salt and pepper to taste.
5. Put the filling back into the squash shells and serve.
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Oatmeal Cookies
from Stonewall Kitchen
Makes 4 dozen
Ingredients:
1 3/4 cups Stonewall Kitchen Pancake and Waffle Mix
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
2 cups rolled oats
1/2 cup chopped nuts
1 cup golden or brown raisins
1/2 cup melted butter
1 1/4 cups sugar
2 eggs, beaten
1/3 cup molasses
1 tsp. vanilla extract
Directions:
1. In a large bowl, stir together pancake mix, baking soda, baking powder, cinnamon and salt.
2. In another bowl, cream together butter, sugar, eggs, molasses and vanilla.
3. Gradually add dry ingredients to creamed mixture.
4. Mix in oats, nuts and raisins.
5. Drop by teaspoonfuls on greased cookie sheets.
6. Bake in a preheated 325 degree oven for 15 minutes.
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Turkey Shepherd’s Pie Recipe
from chow.com
TIME/SERVINGS
Total: 1 hr 20 mins
Active: 35 mins
Makes: 8 servings
Shepherd’s pie is often made with lamb or mutton, but it lends itself well to leftover turkey and mashed potatoes from the Thanksgiving table. You may also mix in leftover vegetables from the previous day’s spread.
- 10 ounces pearl onions
- 3 tablespoons unsalted butter
- 1 medium leek (white and pale green parts only), cut into 1/2-inch-thick slices
- 2 tablespoons finely chopped garlic
- 3 medium carrots, large dice
- 2 medium celery stalks, medium dice
- 2 teaspoons coarsely chopped fresh thyme leaves
- 5 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 2 cups low-sodium chicken broth
- 2 pounds cooked turkey meat, cut into large pieces
- 5 cups mashed potatoes
- Bring a large saucepan of salted water to a boil. Add the pearl onions and blanch for about 1 minute, or until the skins start to loosen. Drain into a colander and run under cold water until cool to the touch.
- Heat the oven to 400°F and arrange a rack in the upper third. Trim ends from the onions, cut in half, and peel. Heat butter in a Dutch oven or a large, heavy-bottomed pot with a tight-fitting lid over medium heat. When it foams, add onions, leeks, and garlic, season with salt and freshly ground pepper, and cook until leeks are soft. Add carrots, celery, and thyme and cook until they are just getting tender. Add flour, stirring until it is well incorporated, about 1 minute. Deglaze the pan with the white wine and cook 1 minute more.
- Add broth and turkey. Bring mixture to a simmer, cover, reduce heat to low, and cook, stirring frequently, until vegetables are tender and sauce has thickened slightly, about 15 minutes. Season with salt and pepper if necessary.
- Transfer mixture to a 13-by-9-inch baking dish and spread mashed potatoes over the top. Bake until filling is hot and top is browned, about 35 to 45 minutes.
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makes 24
- PREP: 45 MINutes
- TOTAL: 2 hours 20 MINutes
- 1 cup self-rising flour
- 2/3 cup (packed) golden brown sugar
- 2 teaspoons pumpkin pie spice
- 1 large egg
- 1/2 cup canned pure pumpkin
- 1/3 cup vegetable oil
- 1/3 cup sour cream
- 1 1/2 teaspoons vanilla extract
- Chopped crystallized ginger (optional)
- 1 8-ounce package cream cheese, room temperature
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 cups powdered sugar
- Orange and black food coloring; orange, black, white, and yellow candies and sugar crystals
Special Equipment
- Mini muffin pans
- 1 3/4x1-inch paper liners
Preparation
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Preheat oven to 350°F. Line 24 mini muffin cups with 1 3/4x1-inch paper liners. Mix flour, golden brown sugar, and pumpkin pie spice in large bowl. Whisk egg, canned pure pumpkin, vegetable oil, sour cream, and vanilla extract in medium bowl. Add mixture to dry ingredients; stir to fully combine. Spoon batter into paper liners (batter will almost fill liners). Scatter crystallized ginger over, if desired.
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Bake cupcakes until tester inserted into center comes out clean, about 16 minutes. Remove cupcakes from pan and let cool completely on rack.
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Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in powdered sugar.
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Divide frosting among 3 bowls. Tint frosting in first bowl with orange coloring (or combine red and yellow coloring to make orange) and frosting in second bowl with black coloring, keeping frosting in third bowl white. Chill frosting 2 hours or until firm enough to easily spread.
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Frost cupcakes; decorate using candy and sugar crystals as desired.
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EZ Does It - French Toast
from Kuhn Rikon
What better way to start the weekend than with this quick & easy breakfast favorite with fresh fruit!
Ingredients:
- 2 eggs
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 4 raisin bread slices
- 12 strawberries, stems removed, cut in quarters
- 2 tablespoons granulated sugars
- 1/8 teaspoon cinnamon
- tablespoon butter
- Powdered sugar, if desired
Directions:
Equipment
- Griddle
- Knife - plain
- Large resealable plastic bag
- Measuring cup
- Measuring spoons
- Small mixing bowls (2)
- Spoon
- Tongs
- Whisk
- In small bowl combine eggs, milk and vanilla using Whisk. Lay the bread slices flat in a plastic resealable bag and pour milk mixture over bread and seal bag. Turn bag over several times to coat bread. Allow to stand 3 minutes.
- Meanwhile, gently rinse strawberries in cool water using Knife, remove stems from strawberries. Cut each berry in quarters and place in small bowl. Sprinkle with sugar and cinnamon and gently stir with Spoon until a syrup forms.
- Adult help: Heat butter on griddle over medium heat; about 3 minutes. Remove bread slices from bag using Tongs. Discard any remaining egg mixture. Cook bread 3 to 4 minutes per side until golden brown*. Serve French Toast with strawberries. Garnish with powdered sugar, if desired.
Notes:
Helper Tips:
- When turning bread slices over make sure they are golden and have a slight crust before turning over.
Nutrition information per serving:
370 Calories, 14g Total Fat, 6g Saturated Fat, 0g Trans Fat, 230mg Cholesterol, 300mg Sodium, 49g Carbohydrate, 4g Dietary Fiber, 20g Sugars, 13g Protein
Cedar-Planked Salmon with Herbed Yogurt Sauce
from chow.com
TIME/SERVINGS
Total: 25 mins, plus plank-soaking time
Active: 5 mins
Makes: 6 to 8 servings
A side of salmon is the perfect go-to dish for brunch or a dinner party. Here, we coat it in a tangy herbed yogurt sauce and broil it on a cedar plank; your guests will be impressed by the flavorful preparation and you’ll be relieved by how simple it is.
What to buy: Greek yogurt can be found in most grocery stores. We like the Fage brand.
Food-safe (non–chemically treated and splinter-free) cedar planks are available online, at gourmet grocery stores, and at your local fish market.
This recipe was featured as part of our Easter Made Easy story.
- 1 (14- to 16-inch-wide, 7-inch-long) cedar plank
- 3 medium lemons, cut in half horizontally
- 2 teaspoons olive oil
- 3/4 cup whole-milk plain Greek yogurt (7 ounces)
- 1/2 cup fresh chives, finely chopped
- 1/3 cup fresh tarragon leaves, finely chopped
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 salmon side (about 2 1/2 pounds), skin-on and pin bones removed
- Place the plank in a large, shallow baking dish or roasting pan, cover with water, and weigh down with a heavy can or plate to completely submerge. Squeeze lemon halves into the water, then drop in squeezed halves. Soak the plank for at least 1 1/2 hours or up to 12 hours.
- Heat the broiler to high and arrange a rack in the middle. Remove the plank from the water, pat dry with paper towels, and place on a baking sheet. Drizzle olive oil on the top side of the plank and set aside.
- Combine all remaining ingredients except salmon in a medium bowl and stir until evenly mixed. Rinse salmon, pat dry with paper towels, and lay fish skin side down on the plank. Season well with salt. Evenly coat salmon with 1/2 cup of the yogurt mixture.
- Place salmon in the oven and broil until the flesh springs back when touched but is not hard and the yogurt is starting to brown, about 16 minutes. Serve immediately, with remaining yogurt mixture passed on the side.
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Stovetop Macaroni and Cheese
from chow.com
The addition of Dijon mustard takes this supreme comfort dish into another realm. Plus, this version ditches any roux-based sauces or baking and gets whipped up on the stovetop in mere minutes.
INGREDIENTS
- 1 1/2 pounds dry elbow macaroni pasta
- 16 ounces shredded extra-sharp cheddar cheese (about 6 cups)
- 2 cups half-and-half
- 4 tablespoons unsalted butter (1/2 stick)
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3/4 teaspoon hot sauce, such as Tabasco
- Bring a large pot of heavily salted water to a boil over high heat. Once boiling, add pasta, and cook according to manufacturer’s instructions.
- Drain pasta and return to the pot over very low heat. Add remaining ingredients and stir until cheese is melted. Season with additional salt and freshly ground black pepper as needed and serve.
Beverage pairing: Laurent-Perrier Brut L-P Champagne. It might seem garish to put Champagne with mac ’n’ cheese, but in this case the high-low pairing works quite well. The tangy tastes from the cheddar, Dijon mustard, and Tabasco are matched by the Champagne’s briskness, while the bubbles contrast nicely with the dish’s richness.
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Mama Dida’s Stuffed Chicken Breasts
5 Large Boneless Chicken Breasts
1 cup Mama Dida’s Black Bean and Corn Salsa - Hot or Medium
2 boxes Jiffy Cornbread Mix
½ cup Half & Half
½ cup Chopped Onions
2 garlic cloves, finely chopped
1/2 cup Olive Oil
1 tbs Salt
1/2 tsp Cayenne Pepper
1 tbs Garlic Powder
1 tbs Lemon Pepper or Mrs. Dash
1 tbs Onion Powder
Mix together olive oil and all dry spices in large Ziploc bag. Butterfly chicken breasts without cutting all the way through. Put all chicken breasts in bag with oil and spices. Mix to coat or marinate overnight for stronger flavor. In a small bowl, combine cornbread mix, salsa, chopped onion, chopped garlic and half & half until well blended. Mixture will be thick.
Place chicken in 9x13 baking dish. Spread 3-4 tbs. of cornbread mixture inside half of each breast. Fold over remaining half. Repeat for all breasts. Cover with lid or foil. Bake at 350° for 1-2 hours, depending on thickness of breasts. Remove cover for last 30 minutes so that chicken will brown and cornbread will get golden. Any leftover cornbread mix can be baked seperately and served as a side dish.
Printable version
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Vanilla Bean Cupcakes
from chow.com
2 cups cake flour
2 teaspoons baking powder
2 teaspoons kosher salt
12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
1 1/2 cups granulated sugar
1 vanilla bean, split lengthwise and scraped, seeds reserved
(or 1 tablespoon vanilla extract)
2 large egg whites, at room temperature
2 large eggs, at room temperature
3/4 cup whole milk, at room temperature
Salted Caramel Frosting
1. Heat the oven to 350°F and arrange a rack in the middle. Line 2 (12-well) muffin pans with paper liners. Alternatively, coat the wells with butter; set aside.
2. Combine flour, baking powder, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.
3. Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until very light in color, about 3 minutes. Add sugar and vanilla seeds (if you’re using vanilla extract instead, you’ll add it later), and continue beating until mixture is airy, about 3 minutes.
4. Scrape down the paddle and the sides of the bowl, turn the mixer to medium speed, and add egg whites one at a time, beating well after each addition. Then add eggs one at a time, beating well after each addition.
5. Add milk (and vanilla extract, if you’re using it in place of seeds), and mix until combined (the mixture will look curdled, but it’s not). Scrape down the sides of the bowl. Reduce speed to low, add flour mixture, and mix until just combined, about 15 seconds.
6. Fill the muffin wells about halfway, and bake cupcakes until golden brown and a toothpick inserted in the center comes out clean, about 18 minutes. Set the pans on a wire rack and let cool for 5 minutes. Remove cupcakes from the pans and let cool completely before frosting.
Printable version
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Baked Camembert
from Stonewall Kitchen
Servings: 6
Ingredients:
1 8-oz. wheel of Camembert Cheese, or two 6- oz. wheels
1/3 cup Stonewall Kitchen Roasted Garlic Onion Jam
1/2 tsp. fresh rosemary, finely chopped
2 Tbsp. walnuts or pecans, toasted
Directions:
Preheat oven to 350 degrees F. Prepare a baking sheet by greasing lightly or lining it with parchment paper. Making sure you only cut through the rind of the Camembert cheese, run a knife around the top (¼ inch in from the edge of the cheese). Make several cuts across the cheese forming small triangles, and then gently remove the top rind forming a shallow cup to hold the jam. Spread the Stonewall Kitchen Roasted Onion Garlic Jam over the top of the cheese. Sprinkle the rosemary and nuts on top. Place on baking sheet and bake 20 minutes, or until the cheese is warm and soft. Transfer cheese to a serving dish with a spatula. Serve warm with crackers or French bread toasts.
Printable version
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Wasabi Ginger Mashed Potatoes
from Stonewall Kitchen
Serves: 4
Ingredients:
4 lg. Russet Potatoes, cubed
1 Tbsp. Olive Oil
1 small Onion, small dice
2 Tbsp. Ginger, minced
1 Cup Heavy Cream
3 Tbsp. Stonewall Kitchen Wasabi Mustard
1 Stick Unsalted Butter, cubed
To taste, Salt and Pepper
2 scallions, chopped for garnish
Directions
1. Place cubed potatoes in a large pot. Fill with water to just cover the potatoes. Turn heat on, and allow to simmer until tender, about 10 minutes. Drain the water from the potatoes, and mash.
2. Heat a sauté pan on medium high heat. Add Oil. Heat one minute more. Sweat the onions and ginger until the onions become translucent, about seven minutes.
3. Add cream. Do not allow the cream to boil, but make sure it is hot. Add the Stonewall Kitchen Wasabi Mustard and mix thoroughly. Add the butter, and stir until melted.
4. Pour cream mixture into mashed potatoes and mix thoroughly. Add salt and pepper to taste. Garnish with scallions.
Printable version
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Summertime Vegetable Salad Wrapped in a Grilled Tortilla with Mango Goat Cheese
from Stonewall Kitchen
Serves: 4
Ingredients:
4 8-inch tortillas, grilled
1 bag of mesculun greens
1 carrot, julienned
1 red pepper, julienned
8 ounces goat cheese
1/2 cup Stonewall Kitchen Mango Lime Salsa
1 bunch of radishes, sliced
Directions
1. In a food processor, combine goat cheese and Stonewall Kitchen Mango Lime Salsa.
2. Prepare carrot, red pepper, and radishes.
3. Right before you are ready to serve the salad, grill the tortillas lightly until marked.
4. Spread inside of each tortilla with goat cheese spread; place greens, veggies and radish slices in the middle of each tortilla and wrap up tightly.
5. Cut into three pieces and present on plate.
Recipe Tips: You can drizzle the top of these salads with Stonewall Kitchen Mango Salsa for extra presentation and flavor.
Printable version |
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