Browse Author by Elaine
Dad, Dorothy Lamalie, Liked by, Mom, Poultry

Mom’s Chicken and Herb Dumplings

3 boneless, skinless chicken breasts, cubed (about 2 pounds)
6 cups chicken broth (low fat, reduced sodium)
Bouquet garni (3 sprigs of parsley, 2 sprigs of thyme, 1 bay leaf, preferably fresh, 6 black peppercorns, tied together in cheesecloth)
2 cups flour
2 tablespoons finely grated Parmigiano-Reggiano cheese (about 1/2 ounce), plus more for garnish
1 tablespoon baking powder
1 tablespoon chopped fresh flat-leaf parsley
Coarse salt and freshly ground black pepper
1 cup whole milk
3 tablespoons butter
1 tablespoon canola oil
1 onion, preferably Vidalia, chopped
3 large carrots, cut into 1/2-inch rounds
1 cup peas
1 clove garlic, finely chopped

To poach the chicken, in a large saucepan, add the breasts and the chicken broth to cover. Add the bouquet garni. Bring to a boil over high heat, then decrease the heat to low. Simmer, skimming off the foam occasionally, until the chicken is tender, 10 to 15 minutes. (If the stock is cloudy, don’t worry; it’s simply protein clarified from the stock. Just ignore it or strain it out.) Transfer the poached chicken to a warm plate; reserve the broth. Cover with a lid and set aside.

To prepare the dumplings, in a bowl, combine the flour, cheese, baking powder, parsley, and ¾ teaspoon of the salt. In a small saucepan, bring the milk and butter to a simmer over low heat; season with black pepper. Add the milk mixture to the dry ingredients and stir to combine.

In a second large saucepan, heat the oil over medium heat. Add the onion, carrots, and peas. Cook until the onions are translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the reserved broth and bring to a boil over high heat. Decrease the heat to low. Using a small ice cream scoop or tablespoon, drop the dough, about 1 tablespoon at a time, into the simmering stock. Cover and simmer until the dumplings are cooked through and the vegetables are tender, about 20 minutes.

To assemble, add the reserved chicken and cook just until heated through, about 5 minutes.

To serve, ladle into shallow bowls and garnish with additional cheese; serve immediately.

Elaine Walker, Vegetables

Baked Sweet Potato

Wash sweet potato.
Rub skin with olive oil (makes it easy to peel off when baked).
Pierce potato with fork in several places (ensures even cooking).
Bake at 425 F for 45 to 60 minutes.

Note: baked sweet potatoes taste better than boiled or microwaved potatoes.

Breakfast, Dawn Butler

Pumpkin Pancakes

1-1/2 cups flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1 cup buttermilk (do not substitute regular milk)
2 eggs
1/4 cup butter, melted
1 cup pumpkin puree
mini chocolate chips (optional)

Mix together the flour, sugar, baking powder, baking soda, salt and spices in a large bowl.

In a separate bowl, whisk together the buttermilk, pumpkin, eggs and butter. If desired, add the chocolate chips. Stir the pumpkin batter into the dry ingredients and mix until just combined. The batter may still be lumpy.

Heat a greased skillet or griddle over medium heat (325˚F for the griddle). Pour the batter on the griddle or skillet in 1/4 cup portions. Use the back of the spoon or measuring cup to smooth the batter into desired circle shape. When bubbles start forming on the top, carefully use a spatula to flip to the other side. Let cook for a few more minutes, until golden brown.

Transfer the pancakes to the baking sheet or oven-safe platter; place in the oven to keep warm until serving. Repeat with the rest of the batter until it has all been cooked, re-greasing the pan as needed.

Cookies and Brownies, Desserts, Elaine Walker

Salted Chocolate Chunk Shortbread

1 cup plus 2 tablespoons (2¼ sticks) salted butter, cut into ½-inch pieces
½ cup sugar
¼ cup light brown sugar
1 teaspoon vanilla
2¼ cups flour
6 ounces semi- or bittersweet dark chocolate, chopped into chunks
1 egg, beaten
Demerara* sugar, for rolling
flaky sea salt, such as Jacobsen, for sprinkling

* Demerara is a type of raw cane sugar that has a large grain, crunchy texture, and pale brown color. It will give the cookies delicious crispy edges. If you don’t want to buy special sugar, you can substitute regular light brown sugar.

  1. Line a rimmed baking sheet with parchment paper.
  2. Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment, beat the butter, both sugars, and vanilla on medium-high till it’s light and fluffy, 3 to 5 minutes.
  3. Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and beat just to blend.
  4. Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands (just like you’re playing with clay), form the dough into a log shape. Each half should form two logs, 2 inches in diameter.
  5. Chill until totally firm, about 2 hours.
  6. Preheat the oven to 350°F.
  7. Brush the outside of the logs with the beaten egg and roll them in the Demerara sugar.
  8. Slice each log into ½-inch-thick rounds, place them on the prepared baking sheet about 1 inch apart, and sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before serving.
Cookies and Brownies, Desserts, Dorothy Lamalie

Outrageous Brownies

1/2 pound (2 sticks) unsalted butter
14 ounces semisweet chocolate chips (divided into 8 ounces & 6 ounces)
3 ounces unsweetened chocolate
3 large eggs
1 tablespoon plus 1 teaspoon powdered instant espresso
1 tablespoon vanilla extract
1 cup plus 2 tablespoons sugar
1/2 cup all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1-1/2 cups chopped walnuts

Preheat the oven to 350 degrees.

Butter and flour a 13″X 9″ baking sheet.

Melt together the butter, 8 ounces of chocolate chips, and the unsweetened chocolate in a double boiler. Remove from heat and let cool to almost room temperature.

In a large bowl, stir (do not beat) together the eggs, powdered espresso, vanilla, and sugar. Stir in the cooled chocolate mixture into the egg mixture and set aside.

In a medium bowl, sift together the flour, the baking powder, and salt. Add to the cooled chocolate mixture. Fold in the walnuts and remaining 6 ounces of chocolate chips. Pour into the baking sheet.

Bake for 15 minutes, then open the oven, lift the backing sheet and rap it against the oven shelf to force the air to escape from between the pan and the brownie dough. Turn the pan around and rap the other side. (This stops the rising process and will give the brownies their deliciously dense texture.) Bake another 15 or so minutes, just until a toothpick comes out clean – do not overbake.

Allow to cool thoroughly, refrigerate, and cut into squares.

Note: This recipe is from the Barefoot Contessa cookbook but her version was double in size and used a 12×18 jelly roll pan, which Mom did. So the baking time of 30 minutes for a halved recipe and 13×9 pan is approximate. Also note that these are very rich.

Dawn Butler, Eggs and Pasta and Legumes, Vegetables

Cheesy Cauliflower Puff

1 package (4-ounces) cream cheese
12 ounces fresh cauliflower florets (or you can use a combination of broccoli and cauliflower, about 3 cups total)
8 ounces white cheddar cheese, grated
1/2 cup biscuit mix
1/2 cup ricotta cheese, part-skim
3 eggs beaten
1/2 cup whole milk
1/2 teaspoon salt

Directions
1. Preheat oven to 400*F. Cut cream cheese into cubes. Place in a medium bowl to soften.
2. Cook cauliflower in microwave or on stovetop. Let stand 3-4 minutes to cool, then chop coarsely.
3. Combine grated cheese with cream cheese. Stir in biscuit mix and ricotta cheese until well blended and smooth.
4. Stir in cauliflower, eggs, and salt until well blended.
5. Coat 2 quart baking dish with spray; transfer mixture into dish. Bake 25-30 minutes or until the center is set.

Dawn Butler, Eggs and Pasta and Legumes, Vegetables

Tomato Bread Pudding

3 pounds plum tomatoes such as Roma, halved lengthwise
1-1/2 teaspoon Herbes de Provence
1/2 cup extra-virgin olive oil, divided
1 head garlic, left whole (contains 10 to 12 cloves)
10 cups cubed (1-inch) country-style Italian bread (1 pound)
2 cups whole milk
1 cup heavy cream
8 eggs
2 cups coarsely grated chilled Italian Fontina (9 ounces)
1/2 cup grated Parmigiano-Reggiano

PREPARATION
Preheat oven to 400°F with rack in middle. Butter a 3-quart shallow baking dish, 13 by 9 inches.

Toss tomatoes in a bowl with herbes de Provence, 1 tablespoon oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Arrange tomatoes, cut sides up, in a large heavy 4-sided sheet pan.

Cut off and discard 1/4 inch from top of garlic head to expose cloves, then put on a sheet of foil and drizzle with 1 teaspoon oil. Wrap garlic in foil and roast in pan with tomatoes until tomatoes are browned but still juicy and garlic is soft, 50 to 60 minutes. (Leave oven on.) Cool garlic to warm, then force through a medium-mesh sieve with a rubber spatula, discarding skins. Reserve purée.

While garlic cooks, toss bread cubes in a large bowl with remaining oil until coated, then spread out in a large 4-sided sheet pan and bake until golden brown, 20 to 25 minutes. Cool in pan.

Reduce oven temperature to 350°F.

Whisk together milk, cream, eggs, garlic purée, 2 teaspoons salt, and 1 1/2 teaspoon pepper. Stir in cheeses. Transfer bread to baking dish, then pour egg mixture over bread and add tomatoes, pushing some down between bread cubes. Bake until firm to the touch and golden brown in spots, 50 to 60 minutes.

Cake, Desserts, Elaine Walker

3-Layer Salted Caramel Apple Cake

Cake Ingredients:
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1-1/2 cups unsalted butter, cut into small cubes, at room temperature
2-1/2 cups granulated sugar
2 eggs
4 cups unsweetened applesauce

Frosting Ingredients:
1-1/2 cups granulated sugar
1/3 cup all-purpose flour
1-1/2 cups whole milk
1/3 cup heavy cream
1-1/2 cups unsalted butter, softened but still cool, cut into small pieces
1 teaspoon vanilla extract
1/3 cup salted caramel sauce

Garnish:
salted caramel sauce
chopped peanuts

Cake Directions:

  1. Preheat oven to 325 degrees F.
  2. Grease three 8-inch round cake pans, line the bottoms with a round of parchment paper, grease the parchment, then flour the pans, tapping out any excess.
  3. In a large bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, allspice and cloves.
  4. Using an electric mixer on medium speed, beat the butter until creamy, about 4 minutes.
  5. Add the sugar and beat until light and fluffy, about 3 minutes.
  6. Add the eggs and beat until combined.
  7. Reduce the mixer speed to low and add the flour mixture to the mixer bowl in three parts, alternating with the applesauce, beginning and ending with the flour mixture. Scrape down the sides and bottom of the bowl and mix on low for an additional 30 seconds to combine.
  8. Divide the batter evenly among the prepared pans and smooth the tops.
  9. Bake until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes, rotating the pans halfway through the baking time.
  10. Transfer the pans to a wire rack and cool for 20 minutes.
  11. Turn the cakes out onto the rack, remove the parchment, and allow to cool completely.

Frosting Directions:

  1. In a medium, heavy-bottomed saucepan, whisk the sugar and flour together.
  2. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixtures comes to a boil and has thickened, about 10 to 15 minutes.
  3. Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool, about 5 minutes.
  4. Reduce the speed to low and add the butter and vanilla; mix until thoroughly incorporated.
  5. Increase the speed to medium-high and beat until the frosting is light and fluffy. (It might seem like it won’t get to the fluffy point, but stick with it, it’ll get there!)
  6. Add the salted caramel sauce and continue mixing until combined and fluffy. (If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it reaches a fluffy consistency.)

Assemble the Cake: If any of the cake layers are domed on top, trim the top off to create flat surfaces. Place one cake layer on a serving platter. Spread 1¼ cups of the frosting on top. Add the next layer and top with 1¼ cups of the frosting. Add the third layer on top and spread a very thin layer of frosting over the sides and top of the cake. Refrigerate for 15 minutes, until firm. Frost the sides and top of the cake with the remaining frosting. Drizzle some additional salted caramel sauce on top and sprinkle with chopped peanuts. Return to the refrigerator for at least 15 minutes prior to serving.

Store the cake in the refrigerator. Allow it to sit at room temperature for at least 2 hours before serving.

Cake, Desserts, Elaine Walker

3-Layer Pistachio Cake

Frosting:
1-1/2 cups sugar
1/3 cup flour
1-1/2 cups milk
1/3 cup cream
3/4 cup (1 1/2 sticks) butter, room temperature
6 ounces cream cheese, room temperature
3 tablespoons honey
1 teaspoon vanilla

Cake:
1 cup shelled roasted and salted pistachios
3 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter
1-3/4 cups sugar
1 whole egg
1 tablespoons vanilla
1-1/2 cups milk
3 eggs whites
1/4 teaspoon cream of tarter

Frosting Directions, Part 1:

  1. Mix sugar and flour together in a sauce pan and then whisk in milk and cream. Cook over medium heat, stirring frequently, until thick and begins to boil (about 15 minutes start to finish, should be considerably thick).
  2. Pour into a bowl or Tupperware, cover with plastic wrap pressing it against the mixture, and then place in the fridge until no longer warm (if you leave it in overnight, let it come to room temperature).

Cake Directions:

  1. Preheat oven to 350 degrees (if using a dark colored pan, preheat to 325 degrees F).
  2. Grease the bottom and sides of 3 (8-inch) cake pans with shortening and then dust with flour.
  3. In a mixing bowl, mix together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  4. Puree pistachios in a food processor or blender until coarsely chopped and then take 2 tablespoons and add it to the dry ingredients.
  5. Continue to puree the rest of the nuts until it becomes a powder. Mix into the dry ingredients.
  6. In the bowl of an electric mixer with a paddle attachment, whip the butter for 2 minutes. Add the sugar and beat until light and fluffy. Mix in the whole egg and the vanilla until just combined.
  7. In 3 batches, alternate mixing the dry ingredients and milk into the butter. Mix completely before adding each additional batch. Scrape down the sides as needed.
  8. In a separate mixing bowl, whip egg whites and cream of tartar until it reaches soft peaks.
  9. Fold the whipped egg whites into the batter until combined.
  10. Pour batter into 3 cake pans and smooth the tops. Bake for 28-32 minutes or until toothpick comes out clean.
  11. Cool in pan for 10 minutes before removing and cooling completely on a wire rack.

Frosting Directions, Part 2:

  1. Place cold frosting mixture in the bowl of a standing mixer and beat on low speed using the paddle attachment.
  2. Add butter a tablespoon at a time and then cream cheese an ounce at a time.
    Turn up the speed and beat until smooth.
  3. Mix in the honey and vanilla until combined.

Assembling the Cake:

  1. Using a large serrated knife, cut off the tops of cakes to make them evenly flat.
  2. Place one cake round on a plate or cake platter and then frost the top of it.
  3. Top with another cake round and frost again.
  4. Add the last cake round and then add a thin layer of frosting (crumb coat) to the top and sides of the cake.
  5. Refrigerate the cake for 30 minutes and then frost the cake with the remaining frosting (save some of the frosting in a piping bag if you wish to decorate with frosting).
  6. Garnish with extra frosting, pistachios, and/or berries as desired.
  7. Store cake in the fridge until ready to serve.
Cake, Desserts, Elaine Walker

Strawberry Cake

Cake
2-1/2 cups sifted cake flour (Do not use all-purpose flour.)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
1-3/4 cups granulated sugar
5 large egg whites, at room temperature
1/3 cup sour cream, at room temperature
2 teaspoons pure vanilla extract
1/2 cup whole milk, at room temperature
1 pound fresh strawberries (to make 1/2 cup reduced strawberry puree. See directions below.)

Strawberry Cream Cheese Frosting
1 cup freeze-dried strawberries (in the grocery store dried fruit aisle. Do not use the chewy/gummy dried strawberries. You need FREEZE-dried strawberries which grind into a powder.)
one 8-ounce block full-fat cream cheese, softened to room temperature
1/2 cup (1 stick) unsalted butter, softened to room temperature
3 cups confectioners’ sugar
1 to 2 tablespoons milk
1 teaspoon pure vanilla extract
salt, to taste

Strawberry Puree Directions:

  1. In a blender, puree 1 pound of strawberries. You should have a little over 1 cup.
  2. Stirring occasionally, simmer the puree over low-medium heat for 25-30 minutes until you’re left with 1/2 cup or a little over 1/2 cup.
  3. Allow to cool completely before using in cake batter. I always make the reduced puree the day before so it has plenty of time to cool down. I cover and place in the refrigerator overnight. Use 1/2 cup in the cake. Discard any leftovers or spoon on ice cream/yogurt/add to smoothie.

Cake Directions:

  1. Preheat the oven to 350°F.
  2. Grease and lightly flour two 9-inch cake pans.
  3. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  4. Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed.
  5. With the mixer on low speed, add the dry ingredients until just incorporated.
  6. With the mixer still running on low, slowly pour in the milk just until combined. Do not overmix.
  7. Whisk in 1/2 cup of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
  8. Pour batter evenly into cake pans. Bake for around 24-25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

Frosting Directions:

  1. Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup. Set aside.
  2. In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined.
  3. Add the confectioners’ sugar, strawberry powder, 1 Tablespoon milk, and vanilla and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add a pinch of salt if needed.

Assemble and frost: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Refrigerate for at least 45 minutes before slicing. This helps the cake keep its shape when cutting– it could slightly fall apart without time in the fridge.

Cover leftover cake tightly and store in the refrigerator for 5 days.

Make ahead tip: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Light it sit at room temperature to slightly soften for 10 minutes before assembling and frosting. Frosted cake can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Alternatives
Sheet cake: Pour the batter into a greased and lightly floured 9×13 pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.

Cupcakes: Fill cupcake pans 2/3 full with batter. Bake for 20-22 minutes. Makes 2 and 1/2 dozen cupcakes.

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