Browse Category by Dorothy Lamalie
Candy, Dorothy Lamalie

Mom’s Fudge

4 cups sugar for firm fudge, or 3 cups sugar and 1 cup Splenda for softer fudge
1 7-ounce jar marshmallow creme
1-1/2 cups (12 ounce can) evaporated milk
1 tablespoon butter
2 cups chocolate chips (Hershey’s Special Dark or Semi-Sweet)
1 7-ounce milk chocolate candy bar, broken into pieces
1 teaspoon vanilla
optional – 3/4 cup slivered almonds, toasted and coarsely chopped*

  1. Line a 9-inch square pan with foil, extending the foil over the edges.
  2. In heavy 4-quart saucepan, stir together sugar/Splenda, marshmallow creme, evaporated milk, and butter. Cook over medium heat, stirring constantly, until mixture comes to a full, rolling boil. Boil, stirring constantly, for 7 minutes.
  3. Remove from heat and immediately add chocolate chips and candy pieces, stirring until chocolate is melted and mixture is smooth. Stir in vanilla (and almonds, if desired).
  4. Pour mixture into prepared pan. Cool until firm. Use foil to lift fudge from pan. Peel off foil. Cut fudge into 1-inch squares. Store in tightly covered container. Makes about 5 dozen pieces or 4 pounds.

Note: for best results, do not double this recipe.

* To toast the almonds, heat oven to 350F. Spread almonds in thin layer in shallow baking dish. Bake 8 to 10 minutes, stirring occasionally, until golden brown. Remove from heat and let cool.

Dad, Dorothy Lamalie, Liked by, Mom, Pie

Corally’s Chocolate Pie

1 c. heavy cream
3 eggs
3/4 c. sugar
2 T. water
8 oz. bittersweet chocolate, melted and cooled
1 T. vanilla
8 T. (1 stick) unsalted butter, cut into 1/2 inch pieces and softened
1 9-inch pie crust, baked and cooled

Directions:

1. Whip cream with electric mixer on medium-high speed for 2 to 3 minutes, just until you have stiff peaks.

2. In bottom portion of a double boiler, add 1/2 inch of water. Bring to a slow simmer. In the top portion of the double boiler, combine the eggs, sugar and water. Beat constantly until egg mixture reaches 160 degrees (takes about 7 to 10 minutes). Remove top portion from heat and continue to beat egg mixture until fluffy and cooled to room temperature (about 8 minutes).

3. To the egg mixture, blend in the chocolate and vanilla. Beat in the butter, a few pieces at a time, until well combined.

4. Using a spatula, fold the whip cream into the egg-chocolate mixture. Spoon into pie shell and refrigerate until set (at least 3 hours) before serving.

Dad, Dorothy Lamalie, Eggs and Pasta and Legumes, Liked by, Mom, Poultry

Mom’s Chicken and Dumplings

3 boneless, skinless chicken breasts, cubed (about 2 pounds)
6 cups of chicken broth
bouquet garni (parsley, thyme, bay leaf, peppercorns tied together in cheesecloth)
2 cups flour
2 tablespoons Parmesan cheese, grated
1 tablespoon baking powder
1 tablespoon chopped parsely
1 cup while milk
3 tablespoons butter
1 tablespoon vegetable oil
2 stalks celery, chopped
3 carrots, cut into 1/2 inch rounds
1 large sweet potato, peeled and cut into 1/2 inch cubes
2 cloves garlic, finely chopped
10 ounces baby spinach

Cook the chicken:
Put the chicken in a large saucepan and pour over the chicken broth. Add the bouquet garni. Bring to a boil over hight heat, then decrease heat to low. Simmer, skimming off the foam, until the chicken is tender, about 12 minutes. Transfer the poached chicken to a warm plate. Cover the broth and set aside.

Prepare the dumplings:
In a medium bowl, combine the flour, cheese, baking powder, parsley and 3/4 teaspoon salt.
In a small saucepan, bring the milk and butter to a simmer over low heat. Sprinkle with a little black pepper. Add the milk mixture to the dry ingredients and stir to combine.

In another large saucepan, heat the oil over medium heat. Add the celery, carrots and sweet potato. Cook for 5 minutes. Add the garlic and cook another minute. Add the reserved chicken broth. Bring to a boil. Drop the dumplings into the broth using a tablespoon. Cover and simmer for about 20 minutes, until vegetables are tender.

Assemble
Add the chicken back into the large saucepan and cook for another 5 minutes. Add the spinach and cook for another minute.

Ladle into shallow bowls to serve.

Dad, Dorothy Lamalie, Liked by, Mom, Salads

Apple, Goat Cheese and Greens Salad with Sugared Curried Pecans

Sugared Curried Pecans
1 package of pecan halves (6 ounces)
1 tablespoons butter, melted
3 tablespoons sugar
1/4 teaspoon ground ginger
1/8 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon red pepper

Maple Cider Vinaigrette
2/3 c. cider vinegar
1/4 c. maple syrup
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/3 cups olive oil

Salad
Either one (10 ounce) package of spinach or one head of lettuce
1 apple, thinly chopped
1 (4 ounce) package goat cheese

Prepare pecans:
Preheat oven to 350. Toss pecans in butter. Stir together sugar and next four ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick, foil-lined pan. Bake for 10 to 13 minutes until lightly browned and toasted. Cool in pan on a wire rack for 20 minutes; separate pecans with a fork.

Prepare vinaigrette:
Whisk together cider vinegar and next four ingredients. Gradually whisk in olive oil until well blended.

Prepare salad:
Combine greens and next three ingredients in a large bowl. Drizzle half the salad dressing over the greens and toss. Sprinkle pecans on top. Serve the remaining salad dressing on the side.

Breads and Muffins, Breakfast, Dad, Dorothy Lamalie, Liked by, Mom

Coffee-Coffee Cake

1 package (2-layer size) yellow cake mix
cold, brewed, strong coffee
2 cups flour
1/2 cup brown sugar
1/2 cup white, granulated sugar
1 tablespoon instant coffee
1/4 teaspoon cinnamon
1 cup (2 sticks) butter, softened

Preheat the oven to 350 degrees.

Prepare the cake mix according to the package directions for a 15x10x1 inch baking pan, but substitute coffee for water. Bake for 20 minutes.

Meanwhile, in a large bowl, mix together the flour, sugar, instant coffee and cinnamon. Using a pastry blender or 2 knives, cut in he butter until the mixture resembles coarse crumbs. Sprinkle he crumb mixture evenly over the cake.

Bake for 20 minutes longer or until a toothpick inserted into the center comes out clean. Cool on a wire rack.

Makes 24 servings.

Dorothy Lamalie, Eggs and Pasta and Legumes

Mom’s Spiced Beer Fondue

1 bottle (12 ounces) ale or lager
2 cups (8 ounces) Gruyere cheese, shredded
1 cup (4 ounces) Cheddar cheese, shredded
2 T. flour
1 t. coarse grain mustard
1/4 t. salt
1/8 t. ground red pepper
1/4 t. nutmeg

In medium saucepan, bring ale to boil. Simmer over medium heat until it stops foaming, about 5 minutes. Reduce heat to low.

In medium bowl, toss cheese with flour. Gradually add cheese mixture to the ale while stirring constantly. Add mustard, salt and ground red pepper. Cook, gently stirring, until cheese is melted.

Transfer the cheese mixture to a fondue pot. Sprinkle with nutmeg.

Breakfast, Dorothy Lamalie

Mom’s French Toast Casserole

1 one-pound loaf of French bread, cut into 1-1/2 inch cubes
1 eight-ounce package of cream cheese, cubed
8 eggs
2-1/2 cups whole milk
3/4 cup sugar
6 T. butter, melted
1/4 cup maple syrup

Spray a 13 by 9 inch glass baking dish with cooking spray. Place half of the bread in the dish, sprinkle with cream cheese and then top with remaining bread.

Whisk all remaining ingredients in a large bowl. Pour over the bread. Cover and refrigerate overnight.

Preheat oven to 350*F. Bake uncovered for 45 minutes or until lightly browned.

Dorothy Lamalie, Eggs and Pasta and Legumes

Mom’s Tomato and Cheddar Pie with Buttermilk Crust

Crust
2 cups flour
1-1/2 t. baking powder
1/2 t. baking soda
6 T. butter, chilled, unsalted, cut into 1/2 inch cubes

Filling
2 pounds large, ripe tomatoes, cored and cut into slices
2-1/2 cups extra sharp Cheddar cheese, coarsely grated
1/4 cup Parmesan cheese, finely grated
1/2 cup mayonnaise (or try substituting yogurt)
2 T. fresh dill, chopped
1 T. apple cider vinegar
2 t. sugar
3/4 t. kosher salt
1/2 t. pepper
1-1/2 T. cornmeal

Put the tomato slices on paper towels to drain.
Preheat oven to 425*F.

Make the Crust
Whisk the first four ingredients in a medium bowl. Using your fingertips, rub in butter until coarse meal forms and small lumps remain. Stir in buttermilk and knead gently with your hands until dough forms. Wrap dough in plastic and chill for one hour.

When the dough has chilled, roll it out between two sheets of plastic wrap or waxed paper, then lay in pie pan.

Make the Pie
In medium bowl, mix together Cheddar ad Parmesan cheeses. Reserve 1/4 cup of the cheese mixture in a small bowl on the side.

In another small bowl, whisk together mayonnaise, dill, vinegar, sugar, salt and pepper.

Sprinkle the cornmeal over the bottom of the crust. Top with 1/2 cup of the cheese mixture.
Arrange half of the tomato slices over the cheese, overlapping as needed. Spread half of the mayonnaise mixture overtop.

Repeat layering with 1 cup of cheese mixture, half of the remaining tomato slices, and all of the remaining mayonnaise. Sprinkle remaining 1 cup of cheese mixture over top, then lay remaining tomato slices on top. Finally, sprinkle over the 1/4 cup of reserved cheese mixture.

Bake pie for 35 to 40 minutes, until the crust is golden brown.