Brown Sugar Pound Cake
Broadcast date 10/01/08
1½ butter, softened
2 c firmly-packed brown sugar
1 c sugar
5 eggs
3 c all-purpose flour
1 t baking powder
½ t salt
1 c milk
1 pkg (8 oz) toffee bits
1 c chopped pecans
Preheat oven to 325. Spray a 12-cup fluted cake pan with nonstick cooking spray with flour.
In a large bowl, beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition.
In a medium bowl, combine flour, baking powder and salt. Gradually add to butter mixture, 1 cup at a time, alternately with milk, beginning and ending with flour mixture. Beat just until combined. Stir in coffee bits and pecans. Spoon batter into prepared pan.
Bake for 1 hour and 15 to 25 minutes or until a wooden pick inserted in center comes out clean. Cover top of cake with foil to prevent excess browning if necessary.
Let cool in pan on wire rack for 10 minutes. Remove from pan and cool completely on wire rack.
Serve plain or drizzled with caramel syrup.
Caesar’s Three-Bean Salad
Broadcast date 10/02/08
Dressing:
3 T lemon juice
2 t Dijon mustard
1 t Worcestershire sauce
1-2 anchovy fillets, minced (more or less)
1 garlic clove, minced
1/3 c extra-virgin olive oil
Combine all ingredients except oil in a medium bowl. Gradually whisk-in oil. Set aside.
Salad:
1 can (16 oz) cannellini beans, drained & rinsed
1 can (16 oz) red kidney beans, drained & rinsed
½ lb blanched green beans, trimmed, cut into 2” pieces
2 T sun-dried tomatoes packed in oil, rinsed, patted-dry, and minced
½ c drained jarred roasted red peppers, chopped
4 oz fresh mozzarella cheese, cut into ½” chunks
½ c shredded Parmesan cheese
Combine ingredients in large bowl. Drizzle dressing over salad and toss until well coated. Season to taste with salt and pepper. Serve. (Salad can be refrigerated for several days; bring to room temperature before serving.)
Cranapple Crunch Muffins
Broadcast date 10/03/08
Topping:
2 T firmly packed light brown sugar
2 T butter, softened
3 T all purpose flour
3 T old-fashioned or quick oats (not instant)
In a small bowl, combine ingredients; stir until crumbly. Set aside.
Muffins:
Preheat oven to 425. Lightly spray 6 med muffin cups with nonstick cooking spray or line with paper liners.
1 pkg (7-oz) whole grain apple cinnamon muffin mix
½ c sweetened dried cranberries, coarsely chopped
½ c chopped walnuts
½ c milk
In a medium bowl, combine muffin mix, cranberries and walnuts. Add milk; stir just until moistened.
Fill muffin cups three-fourths full. Sprinkle topping over batter. Bake 14-17 minutes or until a toothpick inserted in the center comes out clean.
Layered Mexican Salad
Broadcast date 10/06/08
Dressing
¼ c mayonnaise
¼ c sour cream
¼ jarred salsa
2 T chopped fresh cilantro
2 t lime juice
Whisk all ingredients together in a medium bowl. Set aside.
Salad
4 c romaine heart, torn into bite-sized pieces
½ small red onion, sliced thin
2 c cherry tomatoes, halved or quartered
1 c fresh or frozen corn kernels (if frozen, let thaw and rinse)
1 can (16oz) black beans, drained and rinsed
2 ripe avocados, pitted, skinned and chopped
1½ c shredded sharp cheddar cheese
2 c crushed tortilla chips
Place lettuce in a large bowl (at least 2½ qt). Spread half of the dressing over lettuce, then layer with onion, tomatoes, corn, beans, avocados, and cheese. Spread remaining dressing over salad. Sprinkle with tortilla chips. Serve. Can be made a day ahead. If so, don’t top with tortilla chips until ready to serve.
Lemon Cheesecake Soufflés with
Crushed Raspberry Sauce
Broadcast date 10/07/08
Soufflé cups
2 t unsalted butter, divided
2 T graham cracker crumbs, divided
Coat eight 6-oz soufflé cups with butter then sprinkle with graham cracker crumbs. Arrange on a baking sheet and bake at 400 for 10 minutes, cool completely.
Simmer
1 c milk (2%)
½ c fresh lemon juice, strained
½ c sugar
4 oz cream cheese, cubed, softened
¼ c all-purpose flour
1 T lemon zest
Simmer over med-high heat, whisking constantly until thick and bubbly, 5 minutes.
Combine
3 egg yolks, room temperature
¼ t vanilla extract
Whisk together, then whisk into lemon mixture and cook 2 minutes. Transfer pan to a bowl filled with ice water to cool.
Beat; Gradually Add
5 egg whites, room temperature
½ t kosher salt
¼ t cream of tartar
¼ c sugar
In a large bowl, beat egg whites with salt and cream of tartar until soft peaks form. Blend 1/3 of the whites into lemon mixture with a whisk, then fold in remaining whites until there are no streaks. Fill soufflé cups ½” from the top with batter and bake at 400 on a baking sheet until puffed, 20 minutes. Meanwhile, prepare the sauce. Soufflés are done when a skewer inserted in the middle comes out clean or slightly moist. Dust soufflés with powdered sugar.
Sauce
12 oz frozen raspberries
½ c sugar
1 t fresh lemon juice
pinch of salt
Combine in saucepan and simmer for 5 minutes, then crush with a potato masher. Serve warm alongside soufflés.
Brown Sugar Pound Cake
Broadcast date 10/08/08
1½ butter, softened
2 c firmly-packed brown sugar
1 c sugar
5 eggs
3 c all-purpose flour
1 t baking powder
½ t salt
1 c milk
1 pkg (8 oz) toffee bits
1 c chopped pecans
Preheat oven to 325. Spray a 12-cup fluted cake pan with nonstick cooking spray with flour.
In a large bowl, beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition.
In a medium bowl, combine flour, baking powder and salt. Gradually add to butter mixture, 1 cup at a time, alternately with milk, beginning and ending with flour mixture. Beat just until combined. Stir in coffee bits and pecans. Spoon batter into prepared pan.
Bake for 1 hour and 15 to 25 minutes or until a wooden pick inserted in center comes out clean. Cover top of cake with foil to prevent excess browning if necessary.
Let cool in pan on wire rack for 10 minutes. Remove from pan and cool completely on wire rack.
Serve plain or drizzled with caramel syrup.
Creamy Chicken Fettuccine
Broadcast date 10/09/08
2 boneless, skinless chicken breasts (about ¾ lb) cut crosswise into ¼” strips
2 T unsalted butter
2 garlic cloves, minced
1 c heavy cream
1 t lemon zest
2 T lemon juice
1 lb fettuccine
2 c frozen peas
1½ c grated Parmesan cheese
1 c chopped fresh basil
In a large pot, bring 4 qt water to boil. Pat chicken dry with paper towels and season with salt and pepper. Melt butter in large nonstick skillet over med-high heat. Cook chicken until no longer pink, about 3 minutes. Transfer to plate.
Add garlic to empty skillet and cook until fragrant, about 30-seconds. Add cream, lemon zest and juice and simmer until sauce is slightly thickened, 3-5 minutes. Remove from heat, cover, and keep warm.
Add 1 tablespoon salt and pasta to boiling water and cook until nearly al dente. Add peas to pot and cook until bright green, about 1 minute. Reserve ½ cup cooking water; drain pasta and peas and return to pot. Add sauce, cheese, basil and chicken to pot and toss to combine, adding reserved pasta water as needed. Season with salt and pepper. Serves 4.
Millionaire Pie (Pineapple Chiffon)
Broadcast date 10/10/08
Crust
2½ c pecan sandies, broken into rough pieces
½ c pecans, chopped
2 T unsalted butter, melted
Grind cookies and pecans in food processor to fine crumbs. Add butter and pulse until combined. Press crumbs into bottom and sides of 9” pie plate and refrigerate until firm, about 20 minutes. Bake at 350 on middle rack until lightly browned and set, about 15 minutes. Cool completely.
Pie Filling
1 can (20 oz) crushed pineapple packed in juice
½ c plus 1 T sugar
3 large egg yolks
1 box (3 oz) pineapple flavored gelatin
1 c frozen pineapple juice concentrate, thawed
2 c heavy cream, chilled
Cook crushed pineapple with juice, ¼ c sugar and pinch of salt in large nonstick skillet over med-high heat, stirring occasionally until liquid evaporates and pineapple is lightly browned, about 15 minutes. Scrape mixture into food processor and process until very smooth, about 1 minutes; set aside.
Whisk yolks, additional ¼ c sugar and ¼ teaspoon salt in medium bowl. In medium saucepan, combine gelatin and ½ c pineapple concentrate in and let sit until gelatin softens, about 5 minutes. Cook over med heat until gelatin dissolves and mixture is very hot but not boiling, about 2 minutes. Whisking vigorously, slowly add gelatin mixture to egg yolks. Return mixture to saucepan and cook, stirring constantly, until slightly thickened, about 2 minutes. Off heat, stir in remaining pineapple juice concentrate and processed pineapple mixture. Pour into clear large bowl and refrigerate until set, about 1½ hours.
With electric mixture on med-high setting, whip cream and remaining sugar to stiff peaks, about 3 minutes. Whisk 1 cup whipped cream mixture into gelatin mixture until completely incorporated. Using rubber spatula, fold additional 1 c whipped cream into gelatin mixture until no streaks of white remain. Scrape mixture into cooled pie shell and smooth top. Spread remaining whipped cream over filling and refrigerate until firm, at least 4 hours.
Country Berry Cobbler with Rick Biscuit Crust
Broadcast date 10/13/08
Filling –
6 c mixed berries
¾ c sugar
1 T cornstarch
2 T butter or margarine, cut into pieces
Combine the first 3 ingredients; mix well. Pour into shallow 2-qt casserole dish. Dot with butter.
Crust –
1½ c self-rising flour
1 T sugar
6 T cold butter or margarine, cut into pieces
2/3 c or more heaving whipping cream
In a large bowl, combine flour and sugar; mix well. Add butter; cut into flour with pastry blender or two knives until mixture is about the size of small peas. Add 2/3 cup cream; mix with fork until moistened, adding additional cream 1 tablespoon at a time, if needed. Shape dough into a ball. Roll out on a lightly floured surface to a 3/8” thickness. Cut with a knife or a 3” biscuit cutter into 8 pieces; place on top of berries.
Topping –
1 T cream
1 t sugar
Brush biscuits with 1 tablespoon cream; sprinkle with 1 teaspoon sugar for topping.
Bake at 350 for 45 minutes or until biscuits are golden brown and thoroughly cooked. Cool slightly; serve warm.
Mississippi Mud Brownies
Broadcast date 10/14/08
1 pkg (22.5 oz) chewy fudge brownie mix
½ c vegetable oil
½ c water
1 egg
1 c chopped pecans
2 c miniature marshmallows
½ c butter, melted and cooled
¼ c cocoa
3 T milk
1 t vanilla
2 c powdered sugar
¼ c pecans
In a large bowl, combine brownie mix, oil, water and egg. Beat for 50 strokes by hand with a spoon. Stir in 1 c pecans. Spread batter in a greased (bottom only) 13x9 pan. Bake at 350 for 27-30 minutes. Do not over bake.
Sprinkle marshmallows over warm brownies; return to oven for 2-3 minutes or until marshmallows are soft and puffed. Remove from oven and let cool.
In a mixing bowl, combine butter and cocoa; add milk and vanilla. Gradually stir in powdered sugar; beat at medium speed with an electric mixer until smooth. Stir in ¼ cup pecans. Spread over marshmallows. Chill before cutting into squares.
Pan-Seared Cod with Herb Butter Sauce
Broadcast date 10/15/08
4 cod (or other fish) fillets (boneless, skinless, about 6 oz each, ¾” to 1” thick)
½ c all-purpose flour
3 T vegetable oil
1 shallot, minced
½ c white wine
1 t grated lemon zest
1 T lemon juice
1 t minced fresh thyme
4 T unsalted butter, cut into 4 pieces
2 T finely chopped fresh parsley
Place flour in shallow dish. Pat fish dry with paper towels and season with salt and pepper. Coat fish lightly with flour.
Heat 2 tablespoons oil in large nonstick skillet over med heat until just smoking. Cook fillets until golden and thickest part of fillets flake easily, about 3 minutes per side. Transfer to platter and tent with foil. Wipe out skillet.
Add remaining oil and shallot to empty pan and cook until softened 2-3 minutes. Add wine, lemon zest and juice and thyme. Simmer until reduced by half, about 2 minutes. Off heat, whisk in butter and parsley. Season sauce with salt and pepper and pour over cod. Serve.
Creamy Chicken Fettuccine
Broadcast date 10/16/08
2 boneless, skinless chicken breasts (about ¾ lb) cut crosswise into ¼” strips
2 T unsalted butter
2 garlic cloves, minced
1 c heavy cream
1 t lemon zest
2 T lemon juice
1 lb fettuccine
2 c frozen peas
1½ c grated Parmesan cheese
1 c chopped fresh basil
In a large pot, bring 4 qt water to boil. Pat chicken dry with paper towels and season with salt and pepper. Melt butter in large nonstick skillet over med-high heat. Cook chicken until no longer pink, about 3 minutes. Transfer to plate.
Add garlic to empty skillet and cook until fragrant, about 30-seconds. Add cream, lemon zest and juice and simmer until sauce is slightly thickened, 3-5 minutes. Remove from heat, cover, and keep warm.
Add 1 tablespoon salt and pasta to boiling water and cook until nearly al dente. Add peas to pot and cook until bright green, about 1 minute. Reserve ½ cup cooking water; drain pasta and peas and return to pot. Add sauce, cheese, basil and chicken to pot and toss to combine, adding reserved pasta water as needed. Season with salt and pepper. Serves 4.
Ramen-Broccoli Slaw
Broadcast date 10/17/08
Dressing –
½ c sugar
1/3 c white vinegar
½ c vegetable oil
Whisk sugar and vinegar in med bowl until sugar dissolves. Gradually whisk in oil.
Salad –
1 bag (12 oz) broccoli slaw mix
2 pkgs (@3 oz) ramen noodles crushed (reserve flavor packets)
4 scallions, sliced thin
1 c shelled roasted sunflower seeds
1 c slivered almonds, toasted
In a large bowl, combine broccoli slaw, ramen and flavor packets, scallions, sunflower seeds and almonds. Drizzle dressing over salad and toss until well-coated. Refrigerate salad, covered, for at least 30 minutes up to 2 hours. Toss salad before serving. Serves 6-8.
Rum-Glazed Grilled Pork Tenderloin
Broadcast date 10/20/08
(While light, golden and even spiced rums can be used, we prefer dark rum in this recipe. Avoid blackstrap molasses – it will be too bitter.)
½ c packed brown sugar
½ c apple jelly
¼ c dark rum
3 T cider vinegar
2 T molasses
¼ t red pepper flakes
2 T Dijon mustard
2 T finely chopped fresh cilantro
2 pork tenderloins (1½ to 2 lb total)
Salt and pepper
Simmer sugar, jelly, rum vinegar, molasses and pepper flakes in saucepan over med heat, stirring occasionally until syrupy, about 5 minutes. Off heat, whisk in mustard and cilantro; cover and keep warm.
Season tenderloins with salt and pepper and grill over hot fire until browned on all sides and heat registers 140 degrees, about 12 minutes. Brush with half of rum glaze and cook 1 minute longer. Transfer to cutting board, tent with foil, and let rest for 5 minutes. Slice pork and serve, passing remaining glaze at the table.
7-Up® Pound Cake
Broadcast date 10/21/08
1 c butter or margarine, softened
½ c shortening
3 c sugar
5 eggs
1½ t lemon extract
1½ t vanilla extract
3 c all-purpose flour, sifted
7 fluid oz lemon-lime soda, such as 7-Up
Preheat oven to 300. Spray a 10” tube pan (or two 8”) with non stick baking spray with flour; set aside.
In a large bowl, beat butter, shortening and sugar at med speed with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Add lemon and vanilla extracts, beating to combine.
Gradually add flour and 7-Up to butter mixture in three batches, beating well after each addition and ending with 7-Up. Spoon batter into prepared pan.
Bake 1 hour or until a tester inserted in cake tests done. Let cool 30 minutes. Invert onto a cake plate and let cool completely.
Smoked Pork Loin
Broadcast date 10/22/08
Marinade –
¼ c Dijon mustard
¼ c American bourbon or whiskey
¼ c soy sauce
¼ c packed brown sugar
2 T Worcestershire sauce
4 garlic cloves, minced
1 2½ to 3 lb boneless pork loin, fat on top lightly scored and tied
In a bowl, whisk together mustard, whiskey, soy sauce, sugar, Worcestershire and garlic in bowl. Place marinade and pork in gallon-size zipper-lock bag. Press air out of bag, seal and refrigerate for 2 hours, flipping bag after 1 hour to ensure that pork marinates evenly. (Pork can marinate up to 8 hours).
Spice Rub –
1 T brown sugar
1 T paprika
2 t chili powder
2 t ground cumin
1 t dried oregano
1 t salt
1 t pepper
¼ t cayenne pepper
2 c wood chips, soaked for 15 minutes
Combine all ingredients except wood chips in small bowl. Remove pork from marinade, pat dry with paper towels and rub spice mixture all over roast.
Seal wood chips in foil packet and cut vent holes in top. Open bottom vent on grill. Light 100 coals; when covered with fine gray ash, spread over half of grill. Arrange foil packet directly on coals. Set cooking grate in place and heat, covered, with lid vent open completely until wood chips begin to smoke heavily, about 5 minutes. (For gas grill, place foil packet directly on primary burner. Heat all burners on high, covered, until wood chips begin to smoke heavily, about 15 minutes. Leave primary burner on high; turn others off). Scrape and oil cooking grate.
Arrange roast, fat-side up, on cooler side of grill. Cook, covered, until meat registers 130-135 degrees, about 1 hour, flipping and rotating roast once halfway through cooking. Move roast to hot side of grill and cook, covered, until pork is well browned on all sides and meat registers 140 degrees, 5 to 10 minutes. Transfer to cutting board, tent with foil, and let rest 15 minutes (temperature will rise to 150). Remove twine, slice and serve.
Sunday Chicken and Biscuit Pot Pie
Broadcast date 10/23/08
Filling –
¼ c butter
1 c chopped onion
1 c peeled, thinly-sliced carrots
½ c chopped celery
¼ c all-purpose flour
1 c chicken broth
1 c half-and-half
½ t ground black pepper
½ t dried thyme
3 c chopped chicken
1 pkg (9-oz) frozen sugar snap peas, thawed
In a deep 10 ½” cast-iron skillet, melt butter over med heat. Add onion, carrots and celery. Cook for approx 8 minutes or until tender. Gradually add flour, stirring until smooth. Cook, stirring constantly, for 1 minute. Gradually add chicken broth and half-and-half. Cook over med heat, stirring constantly, for 5 minutes or until mixture thickens. Add pepper, thyme, chicken and peas, stirring to combine. Cook, stirring occasionally, for approx 3 minutes or until hot. Reduce to heat while preparing biscuits.
Biscuit Topping –
1-1/3 c cup self-rising flour
6 T cold butter, chopped
½ c milk
Cut butter into flour with pastry blender or two knives until butter is the size of small peas. Add milk, stir with a fork just until a soft dough forms. Turn dough out onto a floured surface and pat to ½” thickness. Cut with biscuit cutter or into squares with a knife or pizza cutter. Place biscuits on hot filling.
Bake at 450 for 15-20 minutes or until biscuits are golden brown.
Texas Pecan-Crusted Chicken Skewers
Broadcast date 10/24/08
8 6” bamboo skewers
4 boneless, skinless chicken breast halves
3 eggs
½ c milk
1 c flour
1 c finely chopped toasted pecans
1 recipe Country Gravy, recipe follows
Preheat oven to 400. Grease a baking sheet with cooking spray; set aside.
Cut each breast in half lengthwise. Season with salt and pepper. Insert a skewer so that it goes through the length of each piece of chicken. Set aside.
In a wide, shallow dish that will accommodate skewered chicken, stir eggs and milk with a fork to mix well. Place flour on a large plate and pecans on another large plate. Coat each chicken skewer in milk and egg mixture, then dredge into flour, covering well and shaking off excess. Then roll chicken skewer in pecans. Place on prepared baking sheet.
Bake 30 minutes or until cooked through. Arrange skewers on a platter and serve with Country Gravy.
Country Gravy –
2 T butter
2 T all-purpose flour
1½ c whole milk
1 T freshly cracked pepper
In a sauté pan, melt butter over med heat. Add flour, stirring well. Cook until flour turns golden brown. Add milk and black pepper. Stir well until all flour and butter are incorporated into milk. Cook 5-10 minutes or until flour tastes cooked-out. Season with salt and keep warm.
