Recipes

Rhubarb Lime Custard Pie

Fill uncooked pastry shell with 1/4 inch slices of rhubarb mixed with the zest of one lime. Gently whisk together 1/2 teaspoon kosher salt, 1 cup sugar, 3 eggs and 1 cup of half and half. (You can go lighter on the milk if desired.)

Pour over rhubarb and bake until set. 425° for 15 minutes, then 350° for about 30 to 40 minutes or until custard is not jiggly.
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Quick and Easy Oil Pastry Shell

Put 2 and 1/4 cups of flour into a 9 inch pie pan . Add 1 teaspoon kosher salt and stir with fork. Create a well in center of pie pan. Then in a one cup measure, pour in a little over 3/4 cup of canola oil and fill to top with milk. Stir this with a fork and then pour into the "well". Mix with fork until the consistency of playdoh. Do not over stir. If too wet add a little more flour, if too dry add a little more milk. Form into an evenly thick pie crust and flute the edges, if desired.
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Pumpkin Chocolate Chip Cake

350° for 40 minutes.

Large, greased and floured roasting pan. Or cook for fewer minutes and put in one 9 x 13 and one 8 x 8.

Beat six eggs with 2 cups of sugar until fluffy.

Beat in 1/3 cup of dark molasses and 1 large can of pumpkin (3 cup can), and 1 and 1/2 teaspoons of good vanilla.

Beat in 1/2 cup of canola oil and 1 stick of melted butter and 1 and 1/2 teaspoons kosher salt.

For dry ingredients, mix in a separate bowl 3 cups of unbleached all-purpose flour (instead, you can use 2 cups unbleached all-purpose flour with 1 cup whole wheat flour), 1 Tablespoon cinnamon, 1 and 1/2 teaspoons ginger and 1/2 teaspoon of freshly grated nutmeg, and 1 Tablespoon of baking soda. (You can punch it up another spice notch by adding 1/4 teaspoon ground cardamom)

Stir dry ingredients into the wet and then add one 12 ounce bag on mini semi-sweet choco chips.
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Ramen Noodle Salad "THE Salad"

I usually double this, and if I do, I use only three packages of Ramen noodles.

     2 Pkgs, ramen noodles, crushed, (chicken flavor)
     1 lb. Bag Broccoli coleslaw (Mann's or other brand)
     1 cup sliced almonds, (toast in oven until lightly browned, about 375 degrees spread on a cookie sheet, stir often, and watch, because the almonds can suddenly burn)
     1 cup roasted sunflower seeds, (You can buy them this way, I recommend unsalted)
     1 bunch of green onions (Scallions) chopped. If you want, just use 1/2 of a regular onion chopped fine.

Mix all the above and then dress with a mixture of the following:
     1/2 cup sugar (you can use much less if desired)
     3/4 cup canola oil
     1/3 cup rice vinegar
     2 chicken ramen seasoning packets.
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Gruyere Puff Ring

Good served with Beet Vichysoisse or curried chicken salad

     1 cup chicken broth, (use your own homemade or store bought)
     1/2 cup butter
     1 cup flour
     1/2 teaspoon kosher salt
     4 eggs
     1 cup shredded gruyere cheese
     1/4 teaspoon fresh ground nutmeg

Preheat oven to 400 degrees. Heat broth and butter in pan to a rolling boil. Add flour all at once and stir vigorously over low heat until it goes into a ball. Remove from heat and beat in 1 egg at a time. Fold in salt, 2/3 cup of the cheese and the nutmeg. Drop by tablespoonfuls onto greased cookie sheet, then sprinkle with remaining cheese. Bake for about 40 to 50 minutes, or until nicely browned.
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Beet Vichysoisse

In large soup pot, for 15 minutes, saute´ in 2 tablespoons of olive oil and 3 Tablespoons of butter, 1 large onion chopped and 2 leeks sliced, (about halfway up into the green). (Leeks are VERY dirty, so before using, cut of the bottoms and slice a few lengthwise cuts, then thoroughly rinse by opening up the sections of the bulb)

Then add 3 large Yukon gold potatoes, peeled and sliced and 3 large beets, peeled and sliced. Add 1 tablespoon of fresh lime juice.

Now add chicken broth, (homemade or store bought) to cover veggies and then some. Maybe about 2 quarts? Simmer until veggies are tender. Take off heat and carefully puree´ in blender. Leave a small gap in blender lid and hold onto lid while blending so steam can escape. To avoid the lid possibly bursting off, you can simply wait till the soup cools to very warm instead of boiling. Once pureed, return soup to the stove and add 1 cup of heavy cream, (you can make this less fattening by using half and half or whole milk).

Do not boil, so cream does not curdle. You just need to heat to a good serving temperature, all the while stirring. Then check for seasonings and add Kosher salt and fresh ground pepper as desired.
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Vanilla Oatmeal Cookies

350° for about 12 minutes.

Cream one cup of softened butter with 1 cup of sugar and 2 tablespoons of molasses. Beat in 2 eggs and 1 and 1/2 teaspoons of kosher salt. Then add 1 and 1/2 teaspoons of good vanilla extract.

For dry ingredients, in a separate bowl, mix 1 cup flour, 1 and 3/4 cup oatmeal, and 1 teaspoon baking soda. Add to wet ingredients and mix in any dried fruits or chocolate chips as desired.
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Thai Chicken

Marinate about 2 pounds of chicken tenders in the following. You can marinate overnight if desired, then grill or bake chicken until cooked.

Marinade:
     1 cup crunchy natural peanut butter
     1/3 cup chopped cilantro
     1/2 cup Heinz Chili sauce
     1 teaspoon kosher salt
     1/2 teaspoon fresh ground pepper
     juice of one lime
     1/4 cup brown sugar
     1/2 cup soy sauce
     1 tablespoon fresh grated ginger, or one teaspoon dry powdered ginger five cloves of garlic, crushed.
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Mango Nectarine Salsa

      2 ripe mangos peeled and chopped
      3 ripe, yet firm nectarines, chopped with skin ( a finer chop than the mangos)
      (If you cannot get nectarines in season, then substitute and extra mango)
      1 red bell pepper, chopped fine
      1/2 large red onion minced, or chopped very fine
      1/2 cup fresh cilantro, chopped
      juice of one lime
      kosher salt to taste.
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Curried Chicken Salad

In a large pot, add, 3 whole chicken breasts, (well rinsed and patted dry), one carrot, one large onion (Peeled and sliced in halve), 4 cloves of garlic, 1 tablespoon black peppercorns, a few sprigs each of fresh thyme, rosemary and sage. Also, one teaspoon of kosher salt.

Cover pot and heat the liquid to a boil. Skim of any scum that forms. Reduce heat and simmer at very lowest temperature (do not allow to boil again) for about 20 minutes. Remove from heat and allow chicken to cool in pot. Then take off skin and pull off bone and shred by hand into smaller pieces. Put this into fridge to cool completely. Then mix with curry mayo.

This is nice served with cut up red grapes and/or slices of mango and papaya.

I like to use this as my chicken broth for the beet vichysoisse. If you do, remove chicken and strain broth through a sieve. You can let it rest in a bowl, until the fat rises to the top and skim off some of the fat, if desired.
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Curry Mayonnaise

      2 Tablespoons of canola oil
      1/2 onion, finely chopped
      3 tablespoons of madras or other good curry powder
      1 cup Greek style yogurt
      juice of one lime
      1/4 cup mayo
      3 tablespoons of fig preserves or Major Grey’s mango chutney

Heat oil in skillet. Add the onion and saute´ over low heat until soft, 8-10 minutes. Add the curry powder and cook, stirring 3 minutes. Set aside and allow to cool completely. When totally cool, combine the curried onions with the mayo, lime juice, sour cream and preserves or chutney. Stir well.
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Cheesecake Bars

Make in a large roasting pan. Start oven at 375°

Filling

      6 eggs
      1 and 1/4 cups sugar
      6 packages cream cheese (softened)
      1 and 1/2 Tablespoons lemon juice
      1 teaspoon kosher salt

Topping

      2 pints sour cream
      2 teaspoons vanilla or one scraped vanilla bean
      1/2 cup sugar

Crust

      2 boxes of crushed Nabisco Zweibeck crackers
      1/2 cup sugar
      2 teaspoons cinnamon
      2 and 1/2 sticks butter (melted)

Make crust and press into large roasting pan. Come up on the sides about 1 inch. For filling, beat eggs on high, all the while, slowly adding sugar until mixture is light colored and thick and fluffy. Then on medium speed, slowly add softened cream cheese and salt. Mix until no lumps. Pour into crust and bake for about 35 minutes or until the top is not jiggly. Take out of oven and turn oven temp to 425°. Spread cake with topping and back in oven for ten minutes. Then turn off oven and allow cake to sit in the off oven for about another ten minutes. Take out and cool, then cover and refrigerate overnight.
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Cheddar Sausage Biscuits for 40

      12 cups of flour
      6 teaspoons kosher salt
      3/4 cup sugar
      3 sticks butter (softened)
      6 Tablespoons baking powder
      5 and 1/4 cups milk
      2 pounds sage bulk sausage browned and broken into crumbles (drain fat)
      one teaspoon of smoked chili pepper powder (optional)
      1 1/2 pounds good aged extra sharp cheddar cheese grated.

Brown sausage and drain fat. Then add to sausage the optional smoked chili pepper powder. In a very large bowl, mix dry ingredients and work into them the softened butter. Work it with your hands until it resembles a coarse meal. With your hands lightly toss in the cheddar cheese and the cooled sausage. Add milk and mix with a spoon and stir until barely mixed. Do not over mix. Take out a large handful and knead a few times on a well floured surface. Pat down with hands to about 1/2 inch thickness. Cut with 3" round biscuit cutter that has been dipped first in flour. Bake on ungreased cookie sheet at 425° for about 15 minutes, or until nicely browned.
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Hot Fudge Pudding Cake

      2 cups of flour
      3 tsp. baking powder
      1/2 teaspoon kosher salt
      1 cup sugar
      6 Tablespoons cocoa
      1 1/2 cups milk
      6 Tablespoons butter, melted
      1 1/2 teaspoons good vanilla extract
      Topping ingredients.... 1 1/2 cups brown sugar
      2/3 cup cocoa
      3 1/4 cups hot water

Whisk dry ingredients (cake ingredients) together. Stir in milk and melted butter, and vanilla. Spread this batter into an ungreased 9 x 13 pan. For topping, mix brown sugar and cocoa. Sprinkle this over batter in pan. Pour hot water over the whole thing. Bake at 350º for about 40 minutes. Check at 30 minutes to see if cake part is not gooey. Use that to judge doneness. Serve with ice cream or whipped cream.
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Nut Rolls

      4 cups of flour

      1/3 cup sugar

      1/2 teaspoon kosher salt

      1 stick butter, softened

      1 package dry yeast

      3/4 cup milk

      2 eggs, beaten

      3 cups ground walnuts

      1 cup milk

      1/4 teaspoon kosher salt

      1 cup sugar

      1 teaspoon good vanilla extract

Whisk together flour, sugar and salt. Cut in butter. Dissolve yeast in warm milk (about 110º). After it dissolves add to flour/butter mixture with the eggs. Knead until it comes away clean from fingers. At this point you can either leave covered in fridge overnight or let rise, covered, for about two hours. If you refrigerate it, when ready to bake, let dough stand at room temperature until dough softens. Divide dough in two. Roll each half about a 15’’ x 8’’ and spread with nut filling. (you can also buy and use poppy seed filling.) Roll as for jelly roll and seal/pinch edges. Place the two nut rolls in a lightly greased roasting pan, seam side down. After they rise for about 45 minutes, brush with beaten egg and bake at 375º for about 30-35 minutes, or until nice and golden brown.

(FOR NUT FILLING preparation)

Mix together nut filling ingredients in saucepan. Bring to a slow boil. Take off heat and let cool before spreading on dough.

Kristi's Salad Dressing

      2 cloves crushed garlic

      3 Tablespoons good balsamic vinegar

      3 Tablespoons orange juice

      1/4 cup extra virgin olive oil

      1/2 cup canola oil

      2 Tablespoons lime juice

      3 Tablespoons Dijon mustard

      1 teaspoon kosher salt

      2 Tablespoons dark brown sugar

This recipe is inspired by my daughter, Kristi Spitzer.

Process in food processor or blender until well mixed. You may want to adjust sweetness. You can use honey instead of brown sugar.

Great Black Bean Chili

      1 large can crushed tomatoes (good Italian brand)

      1 jar of favorite pasta sauce

      1 bag dried black beans that have been quick soaked (see package)

      1/4 cup of good dark molasses

      2 Vidalia onions chopped

      5 cloves garlic, crushed

      four carrots, peeled and diced

      A mix of red, yellow and green small bell peppers diced. (about the equivalent of one cup total)

      2 Anaheim chili peppers charred, and bagged and deskinned, then chopped.

      Spice mix…with mortar and pestle grind 2 Tablespoons cumin seed with one teaspoon black peppercorns

      about one teaspoon kosher salt

      Smoked chili pepper powder to taste (this is a key ingredient, worth using)

Combine all ingredients (except smoked pepper powder and salt) in a crockpot and cook on high for four hours or low for eight. When done, taste and add smoked pepper powder (between 1/4 and 1 teaspoon) to taste. Add kosher salt to taste. Salt now, because if you do at the start of the cooking, the beans may not soften. (Serves 8-10) You can add corn in the last 1/2 hour if desired. Serve sprinkled with aged cheddar cheese and/or a dollop (I love to say dollop!) of sour cream. Once, as a garnish, I sliced up some flour tortillas in 1/4 inch strips about 3" long and fried them in hot oil. If you do this, drain on paper towel and sprinkle with kosher salt.

Gingersnaps

      2 sticks butter, softened

      1 3/4 cups white sugar

      3/4 cup strong molasses

      2 eggs

      2 Tablespoons strong cold coffee brewed or 1 teaspoon instant coffee

      4 cups flour

      2 teaspoons baking soda

      1 teaspoon kosher salt added to wet ingredients

      2 Tablespoons ground ginger

      2 teaspoons ground cinnamon

      1 teaspoon freshly grated nutmeg

      1/2 teaspoon of ground allspice or ground cardamom

Preheat oven to 350 º . Cream the butter with the sugar until light and fluffy. Add the molasses and salt and eggs and beat until smooth. Sift the flour with the soda and spices. Add the flour mixture to the butter mixture and stir until blended. Pinch off golf ball sized Dough and roll into balls. Bake for about 12 minutes or until cracked on top.

Pumpkin Milkshakes

      1 large can Libby’s pumpkin pie MIX (the one with added sugar and spices)

      Good vanilla bean ice cream

      Vanilla extract

      Cinnamon, fresh grated nutmeg, ginger

      Milk

In blender mix 3/4 can of pumpkin pie mix, four large scoops of vanilla ice cream, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, 1/4 teaspoons of nutmeg and ginger, and about 1 1/2 cups milk. Blend and add more milk or more ice cream to desired consistency.

Date Bars

      3 sticks of butter, softened

      2 cups of dark brown sugar

      3 1/4 cups flour

      1 1/2 teaspoons kosher salt

      1 teaspoon baking soda

      3 cups quick-cooking oats

      1 1/2 cups walnuts, chopped

Date Filling

Mix 1 1/2 pounds of medjool dates (cut-up and pitted) with 1/4 cup sugar and 2 1/4 cups water in saucepan. Cook over low hear, stirring constantly, until thickened into a jam-like consistency. (The medjool dates are important for this recipe.)

Prepare Date Filling: Cool. Heat oven to 375º. Grease 13x9x2 baking pan. Mix the above ingredients (except for the nuts )(do not include the filling, yet) with your hands into a nice crumbly mixture. Then add the chopped nuts. Press half the crumb mixture in bottom of pan. Spread with the date filling. Then top with remaining crumble mixture and press lightly. Bake for about 30 minutes or until nicely browned. While warm, cut into bars.

Nutty Granola

      6 cups of Old fashioned oats (not quick cooking)

      2 cups of broken shelled walnuts

      2 cups shredded coconut (unsweetened)

      1 cup RAW wheat germ

      1 cup RAW sesame seeds

Place the above dry ingredients in a large bowl. Next mix together the following in another bowl

Wet ingredients

      3/4 cup canola oil

      1/4 cup water

      1/4 cup molasses

      1/2 cup honey

      1/2 cup sugar

      2 teaspoons kosher salt

      2 teaspoons good vanilla extract

      2 teaspoons of cinnamon

Toss wet ingredients with dry and place in two 9x13 roasting pans (or pans with edges so you can easily toss during cooking). Every 10-15 minutes take out of oven and gently toss ingredients with large spoon. When you put back in oven, swap pans' shelves. Bake at 325º for about 45 minutes or until lightly toasted and almost dried out.