Fannie Farmer's Classic Baked Macaroni and Cheese

Pin It

Fannie Farmer's Classic Baked Macaroni and Cheese

This recipe is from a cookbook from 1946. Usually I ignore the old adage "If it ain't broke, don't fix it" but in this case i'm inclined to agree. This recipe is as perfect today as it was in 1946 (not that I would know), causing CK to declare it, rather conclusively as "The One".

• 1 cup macaroni
• 4 tablespoons butter
• 4 tablespoons flour
• 1 cup milk
• 1 cup heavy cream
• 1/2 teaspoon salt
• fresh cracked black pepper to taste
• 2 cups shredded cheddar cheese, good quality
• 1/2 cup breadcrumbs, buttered

Directions:

1. Preheat oven to 400 degrees F.
2. Cook and drain macaroni according to package. Set aside.
3. In a large saucepan, melt butter.
4. Add flour once butter is bubbling. Watch closely while stirring constantly for the colour to change to a light nut colour.
5. Add milk and cream in small increments, until completely incorporated and smooth. There should be no lumps. Add salt and pepper.
6. Bring to a boiling point and boil for two minutes (stirring constantly). Reduce heat and cook for 10 minutes or until thickened, stirring often.
7. Add cheddar cheese little by little stirring well until it's all melted.
8. Turn off flame. Add macaroni noodles and stir to combine.
9. Transfer to buttered baking dish.
10. Top with buttered breadcrumbs (I pull little pieces off a bun or slice of bread and then toss in 1 tablespoon melted butter)
11. Bake uncovered for 20-30 minutes (or until top is golden brown and is bubbling).

Cajun Chicken Dip

Pin It

Cajun Chicken Dip

The legendary fight night appetizer. This is the easiest dip to make, and I have literally never had someone try it who didn't scream with happiness.  I have made it here in individual ramekins, but if you're into sharing, it cooks great in an 8x8 pyrex as well. 

You can really use any cheese for this recipe, but
we've found that a better quality cheese yields a better
(read: less heavy) result.

• 1 package Philadelphia cream cheese, softened
• 1 cup Helman's mayonnaise 
• 1 cup aged white cheddar, grated
• 1/2 cup marble or cheddar, grated
• 3 chicken breasts
• 2 jalapeno peppers, seeded and finely diced
• Cajun seasoning
• Tortilla chips

Directions:

1. Preheat oven to 350 degrees F.
2. Boil chicken breasts in large saucepan filled with water (my dad likes to add a bit of lemon to the water-- CK does NOT)
3. Meanwhile, in a large bowl beat cream cheese and mayo until well combined. Add cheese and jalapenos. 
4. When chicken is completely cooked (no longer pink inside) shred with two forks and add to bowl. Mix well.
5. Spread into Pyrex baking dish (or individual ramekins) and liberally sprinkle with cajun spice.
6. Bake for approximately 45 minutes or until dip is bubbling on all sides.

Hearty Chilli

Pin It

Hearty Chili 

After scouring the internet for the perfect chili, I came across this "award winner". It is perfectly hearty, has a ton of beans and big chunks of ground beef and sausage. This recipe is magic in a bowl. For all my Vegetarian friends-- I think subbing out the ground beef for veggie ground-round and omitting the sausage, bacon and bouillon would make for a tasty dish as well! Pair with a delicious French Loaf for added delight.

• 2 pounds lean ground beef
• 1 pound italian sausage (sweet or spicy)
• 4 cans red kidney beans
• 2 (28oz) cans diced tomatos
• 1 (6oz) can tomato paste
• 1 large yellow onion, diced
• 3 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 green chile peppers, seeded and chopped
• 1 tablespoon bacon bits
• 4 cubes beef bouillon
• 1/2 cup Guinness (or other beer)
• 1/4 cup chili powder
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons hot pepper sauce (Franks, Tabasco etc.)
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon white sugar

Directions:

1. Heat a large stock pot over medium-high heat. Crumble the ground beef and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 3 hours, stirring occasionally.
3. After 3 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day (good luck).

French Loaf

Pin It

French Loaf

This is the best loaf of bread I have ever made. It looked and tasted like I bought it from a bakery (which is my general meter-stick of success). I made this while I was simmering my Hearty Chilli. It was a match made in heaven! 

• 3 teaspoons active dry yeast
• 1/2 cup warm water (110 degrees F)
• 2 cups water
• 6 cups AP flour
• 1 tablespoon salt
• 1 tablespoon white sugar
• 5 tablespoons vegetable oil
• 2 tablespoons cornmeal
• 1 egg white, beaten
• 1 tablespoon sesame seeds

Directions:

1. In a small bowl dissolve yeast in warm water. Allow to proof for 10 minutes.
2. In a large bowl combine the yeast mixture with two cups water, 3 cups flour, salt, sugar, and vegetable oil; stir well to combine. Stir in remaining flour, 1/2 cup at a time, beating well after each addition. Once the dough has pulled together, turn out on a floured surface and knead until smooth and elastic (about 8 minutes). Lightly oil a large bowl and place dough inside, turning once to coat. Cover with a damp cloth and let rise in a warm place until doubled in size (about 1 hour).
3. Divide dough in half with a knife or pastry cutter. Roll each half into 9x12 rectangle and roll up jelly roll style, starting on the long side. Seal the edges and turn seam side down. Place loaves on baking sheet sprinkled with cornmeal. 
4. Using a sharp knife, make three slashes diagonally. Brush with beaten egg white and sprinkle with sesame seeds. Cover and allow to rise for 30 minutes. Meanwhile, preheat oven to 400 degrees F.
5. Bake in preheated oven for 35 minutes, or until golden brown.
6. Drink immediately.

Irish Car Bomb Cupcakes

Pin It

Irish Car Bomb Cupcakes

Borrowed from The BrownEyedBaker

Happy belated St. Paddy's day to everyone. It has taken a few days to regain my composure and post these beauties that I served to the bar on Saturday. They are inspired by the Irish Car Bomb shooter-- which involves a shot glass of either Baileys or Irish Whiskey dropped into a cup of Guinness. These are much easier to swallow.

For the Cupcakes:

• 1 cup Guinness stout
• 1 cup unsalted butter, room temperature
• 3/4 Dutch process cocoa powder, sifted
• 2 cups AP flour
• 2 cups granulated sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 2 eggs
• 2/3 cup sour cream

For the Whiskey Ganache Filling:

• 1 bag semisweet chocolate chips
• 2/3 cup heavy cream
• 2 tablespoons butter, room temperature
• 2 teaspoons Irish Whiskey (I used Jamesons)

For the Baileys Frosting

• 2 cups unsalted butter, room temperature
• 5 cups powdered sugar
• 6 tablespoons Baileys Irish Cream

Directions: 

1. To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcakes with liners. Bring the Guinness and butter to simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using the electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a cake tester or toothpick comes out clean (about 17 minutes). Cool cupcakes on rack.
3. To Make Whiskey Ganache Filing: Place chocolate chips in a heatproof bowl. Heat the cream until it is simmering and pour over the chocolate. Let sit for one minute and then stir until combined. Let the ganache cool until thick but still soft enough to pipe.
4. To Fill the Cupcakes: Using the large end of a decorating tip (or a 1" round cookie cutter) cut the centres out of the cupcakes, going about 2/3rds of the way down. Transfer the ganache to a piping bag with a wide tip, and fill the holes in each cupcake to the top.
5. To Make the Bailey's Frosting: Using the whisk attachment of a stand mixer (Or your can do this by hand, but get ready to build some biceps), whip the butter on medium high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce speed to medium-low and gradually add the powdered sugar until all of it has been incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2-3 minutes until light and fluffy.
6. Using whatever decorating tip you'd like, or an offset spatula, frost the cupcakes and decorate with sprinkles (if desired). Store the cupcakes in an airtight container.

Super Green Juice

Pin It

Super Green Juice

Detox juice! This juice has tons of antioxidants and will leave you feeling healthy, cleansed and happy-- seriously. Make sure to drink it right away, as this ensures you are getting the max benefit from the fruits and veggies!

• 4 stalks celery
• 2 Bosc pears, cored and quartered
• 1 lemon, zest and pith removed
• 1" hunk of ginger root
• 2 cups baby spinach

Directions:

1. Juice ingredients in layers.
2. Tightly ball up baby spinach and push through with celery stalks.
3. Drink immediately.

Tea Biscuits

Pin It

Tea Biscuits

I made these biscuits a bit too small miniature sized.. but generally speaking, a normal sized glass is the perfect tool to cut these into rounds. These are delicious for a brunch, with dinner or any time with tea. 

• 2 cups flour
• 4 1/2 teaspoons baking powder
• 1 teaspoon salt
• 4 tablespoons shortening
• 7/8 cup milk (a little less than a cup), warmed

Directions:

1. Preheat oven to 450 degrees Fahrenheit
2. Combine all dry ingredients and cut in shortening. Warm milk and add last. Stir to combine.
3. Roll out dough to approximately 1/4" thick.
4. Using a glass, cut out rounds and place on baking sheet, touching each other.
5. Bake for 12-15 minutes. Move promptly to cooling rack.