Category: MEMES & LINK PARTIES

CELL PHONE ETIQUETTE

The Revival of Common Courtesy was something I began over at 3 Sides of Crazy a couple of years ago mainly because of a rude driver.  Unfortunately I allowed it to fall by the wayside in all the confusion of life, but lately feel like the revival needs reviving. We have all been feeling the stresses of everyday life lately and with the holidays approaching I think we need to remember what’s important in our lives.  To do that we have to put the people in our lives first.  Everything else does need to be done, but it is small stuff by comparison.  I get Dear ABBY sent to me in email everyday.  Most days I scan and delete, but this one struck a nerve with me.
Recently I have noticed an influx of people on cell phones in restaurants in particular and with all the bluetooths and ear pieces these people appear to be talking to themselves for all intents and purposes.  I was particularly annoyed with a table across the way where 2 gentlemen were having conversation, but not with each other.  They were both on their phones.  My uncle asked me what really bothered me since they would be talking to each other anyway.
Have you ever noticed in a restaurant that you hear people, but your not really listening and it’s okay as long as they are not yelling or screaming.  It is just a normal “flow” of conversation so it is background noise?  I hadn’t really given it much thought until this particular day.  One guy was obviously talking to his wife about the kids and some discipline issues in a normal tone and the other guy was talking to an employee and loudly barking orders – NOT the normal flow of a conversation hence it was disruptive.  Their food came and they ate, but also took more phone calls.  I don’t think they said a word to each other, just their phones so it was quite disjointed and not the typical conversational “background noise”.
If I go to a restaurant and spend hard earned money for a meal I want to enjoy it.  Not one of us is so important that we have to have a bluetooth hanging from our ear all the time and take every call that comes in. And before you say it might be my kids, I already know that, but teaching our kids that it is NOT all right to interrupt is our job and that includes being out with hubby or friends.   My kids would text a 911 and know that the house better be on fire or something similar in order for it to be considered an emergency.  Otherwise, it will wait until I get home.  Personally I vote for a NO CELL PHONE section in a restaurant.
So I offer you this Dear Abby and will let you draw your own conclusions.
DEAR ABBY: When I am out with my friends, they can’t keep their hands and eyes off their cell phones. They sit there and text whatever guy they’re involved with, and I feel like they would rather be with anyone else but me.  I have talked to them about it, but they say I “don’t understand” because I have never been in a relationship. Abby, I’m not jealous because they have guys to talk to. I am hurt that my friends think cyber communication is more important than spending time with friends. What do you think? — TEXTED OUT IN TEXAS

DEAR TEXTED OUT: I’m glad you asked. It is rude for people to behave the way you have described. Good manners dictate that people give their undivided attention to those they are with. To do otherwise sends the signal that their present company is less important.

BERRY SHORTCAKES

Baking Partners are making Berry Shortcakes this month.  Perfect timing for the 4th of July Holiday and the warm summer days.  Reeni from Cinnamon Spice & Everything Nice suggested this recipe from David Lee of King Arthur Flour for his biscuits. This recipe was absolutely perfect!  I added a few blueberries to the shortcake portions and they made it more flavorful and colorful too.  I also used heart and start shaped cutters to make the shortcakes more festive. I served it for company and received many compliments.

for fruit:

2 pints of your favorite berries (blueberries, strawberries, raspberries, blackberries, etc…) I used a combination of mashed strawberries and blueberries.

2 tablespoons sugar

for biscuits: 
2 cups (8 1/2 ounces) Perfect Pastry Blend or King Arthur Unbleached All-Purpose Flour*
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons coarse sugar (I used cinnamon sugar YUM!)
1 to 1 1/4 cups heavy cream, enough to make a cohesive dough
1 to 2 tablespoons melted butter  

*David called for “soft Southern flour;” that’s why we like to use our Mellow Pastry Blend, a lovely “soft” flour whose protein level falls right in between all-purpose and pastry flours, giving you the best of both worlds: tender texture, and ease of handling. If you use unbleached all-purpose flour, substitute 1/4 cup (1 3/8 ounces) cornstarch for 1/4 cup of the flour.

  • Sift together the flour, salt, baking powder, and sugar. 
  • Stir in enough heavy cream to moisten the dough thoroughly. You’ll probably use about 1 cup in the summer, 1 1/4 cups in the winter, and 1 cup + 2 tablespoons at the turn of the seasons. You want to be able to gather the dough together, squeeze it, and have it hang together, without dry bits falling off. 
  • Turn the dough out onto a lightly floured work surface, and very gently pat it into an 8″ circle about 3/4″ thick. 
  • Use a sharp biscuit cutter (we use a 2 1/4″ cutter) to cut rounds. 
  • Dip the rounds into melted butter, and place them on a lightly greased baking sheet. 
  • Sprinkle with coarse sugar, if desired; this is a nice touch if you’re going to use the biscuits for shortcake.
  • Bake the biscuits in a preheated 425°F oven for 15 to 18 minutes, till they’re golden brown. 
  • If you have any melted butter left over, brush it on the baked biscuits. 
  • “Serve hot!,” says David. Yield: 10 large (about 2 1/2″), ultra-tender biscuits.
To make Maine-style strawberry shortcake: 
  • Trim and slice 1 quart fresh strawberries. Sprinkle with 2 tablespoons sugar, stir, and set aside at room temperature for several hours; or refrigerate overnight. 
  • Whip 1 cup (8 ounces) heavy cream till it barely holds its shape. Sweeten to taste with granulated sugar. 
  • Split oven-warm biscuits in half. Top the bottom half of each with whipped cream, strawberries, more whipped cream, then the top half of the biscuit. Add a dollop of whipped cream and a slice of strawberry on top, as a garnish. Yield: 8 to 10 shortcakes.

WEKLY MENU PLANS

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


 DATE BREAKFAST LUNCH DINNER
MONDAY 7/7 YOGURT SANDWICHES Chipotle Cheddar Mac & Cheese
TUESDAY 7/8 BAGEL & CREAM CHEESE FRUIT & CHEESE Chicken Chile Corn Custards
WEDNESDAY 7/9 YOGURT SOUP C.O.R.N.
THURSDAY 7/10 FRUIT FRUIT & CHEESE Twisted Pepper Steak
FRIDAY 7/11 CEREAL SALAD Garlic Roast Chicken with Oranges & Red Onions 
SATURDAY 7/12 Farmer’s Breakfast OUT Garlic Butter Steak
SUNDAY 7/13 Banana Raisin Stuffed French Toast  C.O.R.N. Parmesan Chicken Meatballs

WEEKLY MENU PLANS

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


 DATE BREAKFAST LUNCH DINNER
MONDAY 6/23 YOGURT SANDWICHES Black River Meatloaf
TUESDAY 6/24 BAGEL & CREAM CHEESE FRUIT & CHEESE Kentucky Hot Brown
WEDNESDAY 6/25 YOGURT SOUP Black Eyed Pea Chili
THURSDAY 6/26 FRUIT FRUIT & CHEESE Chicken Chow Mein
FRIDAY 6/27 CEREAL SALAD Golden Fungus Burger
SATURDAY 6/28 Shirred Eggs OUT Black Bean Chicken Nachos
SUNDAY 6/29 Carrot Cake Pancakes with Cream Cheese Syrup  C.O.R.N C.O.R.N

BAKING PARTNERS – Tomato, Thyme, Sage and Double Cheese Tart

This month we are making savory tart and scones. I agree that we are on  sugar over load for last few months and we badly need something more savory.

These recipes  are suggested and tried and tested by Archana of The Mad Scientist’s Kitchen.


Tomato, Thyme, Sage and Double Cheese Tart
Serves 4
Time needed: 1 hour, 30 minutes
Recipe Source: BBC Good Food issue Mar’14


The original recipe called for mustard which I had to eliminate so I could continue living.
 
For the Pastry:
3 cups all purpose flour, sifted
2/3 cup butter, Chilled and diced
1/3 cup grated gruyere
1 large pinch red chilli powder (I used about ½ tsp)
½ teaspoons salt
¼ teaspoons pepper
10 tablespoons water, chilled


For the Filling:
2 cups cherry tomatoes
2 tablespoon olive oil (I used Avocado oil)
¼ teaspoon salt
A pinch pepper
1 ½ tsp mustard
1/2 cup grated gruyere
1 ½ tablespoon thyme
1 ½ tablespoon sage (I used 2 teaspoons)

Method:
  • Preheat the oven to 190°C. 
  • Halve the tomatoes and transfer to a tray. 
  • Drizzle with the oil and season with salt and pepper. 
  • Bake for 10 minutes. Cool.


To make the pastry:

  • Add flour to a big bowl.
  • Add the butter gradually and knead with your fingertips till the flour resembles bread crumbs. 
  • Blend in the cheese and chilli powder. 
  • Mix the salt and pepper. 
  • With the chilled water bring the dough together. 
  • Wrap in saran and chill in the refrigerator for 15 minutes. 
  • Line a rectangular tin with foil. Set aside. 
  • Roll out the pastry line it in the tin. 
  • Using a fork make holes in the pastry at regular intervals. This prevents the pastry from puffing up. 
  • Now smooth a parchment paper or foil on top of the pastry and add beans.  
  • Blind bake at 200°C for 15 minutes. Take out the paper/foil and cook for another 10 minutes. Set aside to cool.

To assemble:
  • Mix the mustard and cheese. 
  • Spread over the tart. 
  • Place the tomatoes on top and sprinkle with thyme and sage mixture. 
  • Bake @ 180°C for 40 minutes then at 220°for 15 minutes. 
  • Remove the tin from the oven to a wire rack.
  • Let it cool for 10 minutes. 
  • To remove from pan lift the entire tart to by just lifting the foil. 
  • Let it cool on a wire rack. 
  • Cut in desired sizes and serve warm.


Cheddar and Sage Scones
Makes 8
Time needed: 45 minutes
Recipe Source: bbcgoodfood.com
  


NOTES:

The original recipe asked for fresh sage 10 leaves, 2 chopped fine and rest whole. I used dried sage and reduced it – A LOT. We’re not very fond of sage around here. The original recipe says baking time is 12-14 minutes I need 20. 

Also you can roll the dough out in a square then cut it in quarters then the quarter in can be cut diagonally to get 8 triangles. I suggest you shape out the dough in the tin or the tray you will be baking the scones in so they don’t go wonky as you transfer them.
1 cup self rising flour + extra for dusting
1 ½ tsp english mustard powder also omitted so I can continue living!
A pinch salt
A pinch pepper
1/4 cup butter, chilled and cubed
1 cup grated cheddar
1 tablespoon dried Sage + ½ tablespoon
6 3/4 tablespoons curds*
3 1/3 tablespoons water*
1 tablespoon oil, for greasing
*I used  5 ounces of buttermilk


Method: 
  • Preheat oven to 220°C. 
  • Grease and flour the baking tin. 
  • Whip the curds and measure.  Adjust the water and whip it to get a smooth mixture. This will give you 150ml of buttermilk. 
  • Set aside 1 teaspoon of buttermilk. This is for brushing on the scones. 
  • Mix flour, mustard powder, salt, pepper in a bowl. 
  • Blend butter till the mixture resembles fine crumbs. 
  • Stir in ½ the cheese and 1 tablespoon sage. 
  • Make a well in the center of the flour and pour in the buttermilk.
  • Quickly stir and mix well till the mixture forms soft and spongy dough. 
  • Transfer to a lightly floured surface and knead to get smooth dough.  
  • Roll in to 3 cms thick circle.  Cut in quarters then the quarters again to get 8 sectors. 
  • Transfer to a baking tin. 
  • Brush the remaining buttermilk. 
  • Sprinkle the remaining cheese and top with sage. 
  • Bake for 20 minutes until they are well risen, golden and sound hollow when tapped on the bottom. 
  • Serve warm with butter.

CHEDDAR & SAGE SCONES and TOMATO, THYME, SAGE & DOUBLE CHEESE TART

This month we are making savory tart and scones. I agree that we are on  sugar over load for last few months and we badly need something more savory.

These recipes  are suggested and tried and tested by Archana of The Mad Scientist’s Kitchen.


Tomato, Thyme, Sage and Double Cheese Tart
Serves 4
Time needed: 1 hour, 30 minutes
Recipe Source: BBC Good Food issue Mar’14


The original recipe called for mustard which I had to eliminate so I could continue living.

For the Pastry:
3 cups all purpose flour, sifted
2/3 cup butter, Chilled and diced
1/3 cup grated gruyere
1 large pinch red chilli powder (I used about ½ tsp)
½ teaspoons salt
¼ teaspoons pepper
10 tablespoons water, chilled


For the Filling:
2 cups cherry tomatoes
2 tablespoon olive oil (I used Avocado oil)
¼ teaspoon salt
A pinch pepper
1 ½ tsp mustard
1/2 cup grated gruyere
1 ½ tablespoon thyme
1 ½ tablespoon sage (I used 2 teaspoons)

Method:
  • Preheat the oven to 190°C. 
  • Halve the tomatoes and transfer to a tray. 
  • Drizzle with the oil and season with salt and pepper. 
  • Bake for 10 minutes. Cool.


To make the pastry:
  • Add flour to a big bowl.
  • Add the butter gradually and knead with your fingertips till the flour resembles bread crumbs. 
  • Blend in the cheese and chilli powder. 
  • Mix the salt and pepper. 
  • With the chilled water bring the dough together. 
  • Wrap in saran and chill in the refrigerator for 15 minutes. 
  • Line a rectangular tin with foil. Set aside. 
  • Roll out the pastry line it in the tin. 
  • Using a fork make holes in the pastry at regular intervals. This prevents the pastry from puffing up. 
  • Now smooth a parchment paper or foil on top of the pastry and add beans.  
  • Blind bake at 200°C for 15 minutes. Take out the paper/foil and cook for another 10 minutes. Set aside to cool.

To assemble:
  • Mix the mustard and cheese. 
  • Spread over the tart. 
  • Place the tomatoes on top and sprinkle with thyme and sage mixture. 
  • Bake @ 180°C for 40 minutes then at 220°for 15 minutes. 
  • Remove the tin from the oven to a wire rack.
  • Let it cool for 10 minutes. 
  • To remove from pan lift the entire tart to by just lifting the foil. 
  • Let it cool on a wire rack. 
  • Cut in desired sizes and serve warm.


Cheddar and Sage Scones
Makes 8
Time needed: 45 minutes
Recipe Source: bbcgoodfood.com


NOTES:

The original recipe asked for fresh sage 10 leaves, 2 chopped fine and rest whole. I used dried sage and reduced it – A LOT. We’re not very fond of sage around here. The original recipe says baking time is 12-14 minutes I need 20. 

Also you can roll the dough out in a square then cut it in quarters then the quarter in can be cut diagonally to get 8 triangles. I suggest you shape out the dough in the tin or the tray you will be baking the scones in so they don’t go wonky as you transfer them.

1 cup self rising flour + extra for dusting
1 ½ tsp english mustard powder also omitted so I can continue living!
A pinch salt
A pinch pepper
1/4 cup butter, chilled and cubed
1 cup grated cheddar
1 tablespoon dried Sage + ½ tablespoon
6 3/4 tablespoons curds*
3 1/3 tablespoons water*
1 tablespoon oil, for greasing

*I used  5 ounces of buttermilk


Method: 
  • Preheat oven to 220°C. 
  • Grease and flour the baking tin. 
  • Whip the curds and measure.  Adjust the water and whip it to get a smooth mixture. This will give you 150ml of buttermilk. 
  • Set aside 1 teaspoon of buttermilk. This is for brushing on the scones. 
  • Mix flour, mustard powder, salt, pepper in a bowl. 
  • Blend butter till the mixture resembles fine crumbs. 
  • Stir in ½ the cheese and 1 tablespoon sage. 
  • Make a well in the center of the flour and pour in the buttermilk.
  • Quickly stir and mix well till the mixture forms soft and spongy dough. 
  • Transfer to a lightly floured surface and knead to get smooth dough.  
  • Roll in to 3 cms thick circle.  Cut in quarters then the quarters again to get 8 sectors. 
  • Transfer to a baking tin. 
  • Brush the remaining buttermilk. 
  • Sprinkle the remaining cheese and top with sage. 
  • Bake for 20 minutes until they are well risen, golden and sound hollow when tapped on the bottom. 
  • Serve warm with butter.

Blogger blog

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


 DATE BREAKFAST LUNCH DINNER
MONDAY 6/2 YOGURT SANDWICHES Chipotle Cheddar Mac & Cheese
TUESDAY 6/3 BAGEL & CREAM CHEESE FRUIT & CHEESE C.O.R.N.
WEDNESDAY 6/4 YOGURT SOUP Mexican Cobb Salad with Jalapeno Ranch Dressing
THURSDAY 6/5 FRUIT FRUIT & CHEESE Chicken & Green Chile Flautas
FRIDAY 6/6 CEREAL SALAD Glazed Stuffed pork Chops
SATURDAY 6/7 S#*% on a Shingle OUT Chicken Chile Corn Custards
SUNDAY 6/8 Toasted French Toast C.O.R.N Laverne DeFazio Roast

WEEKLY MENU PLANS

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


 DATE BREAKFAST LUNCH DINNER
MONDAY 5/26 YOGURT SANDWICHES PECAN CHICKEN in MAPLE CREAM SAUCE from LYNN’S PARADISE CAFE
TUESDAY 5/27 BAGEL & CREAM CHEESE FRUIT & CHEESE C.O.R.N.
WEDNESDAY 5/28 YOGURT SOUP TIPSY CHICKEN from CARPENTER STREET SALOON
THURSDAY 5/29 FRUIT FRUIT & CHEESE SNAPPER WRAPPERS SNAPPER PATRICK from PAT’S FISHERMAN’S WHARF
FRIDAY 5/30 CEREAL SALAD SMOTHERED PORK CHOPS from THE DINNER BELL
SATURDAY 5/31 FARMER’S BREAKFAST OUT BLT HASH BROWNS from LYNN’S PARADISE CAFE
SUNDAY 6/1 BAKED EGG BOATS  C.O.R.N HOT BROWN from THE BROWN HOTEL

LEMON BARS & CHOCOLATE RASPBERRY BARS

http://2.bp.blogspot.com/-HedLhhfB-7Y/U2XOZY8C3-I/AAAAAAAASiY/OFbPJbDMomU/s1600/LEMON+BARS.jpg

This month our Baking partners challenge is “Bar” recipes.  The recipes are for Lemon Bars, an all time favorite! and I adored the Chocolate Raspberry Walnut Bars too.

This month’s challenge was suggested by Suja from Kitchen Corner Try it!

Lemon Bars

Recipe source The Secrets of Baking, Sherry Yard and The Good Cookie by Tish Boyle

Basic short crust recipe:

All Purpose flour- 1 1/4 cup

Confectioner’s sugar- 2/3 cup

Pinch of salt

Cold unsalted butter cut into half inch cubes- 10 tbs  (1 1/4 stick)

For the filling:

Sugar- 3/4 cup

Lemon zest- 1 tablespoon

Eggs-4

Lemon juice-1 cup

Condensed milk- 1/2 cup (or milk 1/2 cup. Milk or condensed milk is optional it gives the bars a custard flavor and firmer texture)

All purpose flour- 3 tablespoons

Salt- 1/8 teaspoon

Yellow food color- 2-3 drops (optional)

Powdered sugar for dusting

To make the crust

  • Pre-heat oven to 325 degree F and position rack in the center of the oven.Butter 9inch square baking pan and set aside (you can also line pan with aluminum foil)
  • Using a food processor,mix flour,sugar and salt.
  • Add pieces of butter and pulse 8-10 times till the mixture resembles coarse meal. Process until the mixture forms large clumps and holds together when pinched between two fingers (around 15-20 seconds).
  • Scrape dough into prepared pan and pat it into an even layer.
  • Using a fork prick the dough at one inch intervals.
  • Bake the crust for 20 minutes till the edges become golden brown.
  • Allow this to cool in the pan on a wire rack.

To make the filling

  • Pulse sugar and lemon zest in a processor till it is fragrant.
  • Beat eggs and mix the sugar and whisk till it is pale yellow color.
  • Add the condensed milk, lemon juice, flour and salt.
  • Pour over the baked crust.
  • Bake at 325 degree F for18-20 minutes or until just set and firm to touch.
  • Cool in room temperature and the place in the refrigerator to chill for 1 hour before cutting into bars.
  • To finish dust the top of each bar with powdered sugar and serve.
  • Store lemon bars tightly warped in room temperature for two days or in the freezer for one week. (I store in the fridge)

Chocolate Walnut Raspberry Bars

Recipe source Faye Levy’s Chocolate Sensations

Walnut cookie dough

Walnuts- 1 cup (3-3/4 0z.)

Egg yolks-3

Sugar- 1/2 cup

Salt- 1/4 teaspoon

Vanilla extract-2 teaspoon

Grated lemon zest- 2 teaspoon

Chilled Unsalted butter- 1 cup ( 8 oz.)

All purpose flour- 1 3/4 cups

Chocolate Raspberry filling

Raspberry preserve- 1/2 cup

Semi sweet chocolate cut into chunks- 6 oz.

Nutty crumble topping

Sugar- 2 tablespoons

All purpose flour- 1/4 cup

Walnuts- 1/4 cup

 

To make the dough

  • Finely process nuts in a food processor and set aside.
  • Combine egg yolks, sugar,salt,vanilla,lemon zest and butter in the food processor.  Start with 10-12 pulses and the continuously pulse for 5 seconds until combined.
  • Add flour and walnuts and process for five seconds.
  • Scrape down and continue processing till the dough begins to form sticky crumbs but does not come together as a ball.
  • Put dough in a plastic bag or a wrap and press together to form a ball. Chill for one hour.
  • Pre heat oven to 350F (175C).
  • Cut out 1/4 of the dough and set aside in the refrigerator.
  • Pat the remaining dough in bottom of an unbuttered 13″x9″ pan.

Filling

  • Stir preserve, using a rubber spatula.
  • Gently spread over the dough.
  • Sprinkle chocolate over the jam.

Topping

  • Cut reserve dough into small pieces. In the food processor process flour, walnuts, sugar and the cut dough till it resembles a crumbly mixture.
  • Spread this evenly over the chocolate.
  • Bake for 30-35 minutes until the crumbs are firm and light brown.
  • Cool in pan over a rack till it is lukewarm.
  • Using a sharp knife slice into bars.
  • Store in airtight containers (up-to three days in room temperature) (I store in the fridge)

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LEMON BARS & CHOCOLATE RASPBERRY WALNUT BARS ~ BAKING PARTNERS

This month our Baking partners challenge is “Bar” recipes.  The recipes are for Lemon Bars, an all time favorite! and I adored the Chocolate Raspberry Walnut Bars. 

This month’s challenge was suggested by Suja from Kitchen Corner Try it! 
Lemon Bars
Recipe source The Secrets of Baking, Sherry Yard and The Good Cookie by Tish Boyle

Basic short crust recipe:
All Purpose flour- 1 1/4 cup
Confectioner’s sugar- 2/3 cup
Pinch of salt
Cold unsalted butter cut into half inch cubes- 10 tbs  (1 1/4 stick)

For the filling:
Sugar- 3/4 cup
Lemon zest- 1 tablespoon
Eggs-4
Lemon juice-1 cup
Condensed milk- 1/2 cup (or milk 1/2 cup. Milk or condensed milk is optional it gives the bars a custard flavor and firmer texture)
All purpose flour- 3 tablespoons
Salt- 1/8 teaspoon
Yellow food color- 2-3 drops (optional)
Powdered sugar for dusting

To make the crust

  • Pre-heat oven to 325 degree F and position rack in the center of the oven.Butter 9inch square baking pan and set aside (you can also line pan with aluminum foil)
  • Using a food processor,mix flour,sugar and salt.
  • Add pieces of butter and pulse 8-10 times till the mixture resembles coarse meal. Process until the mixture forms large clumps and holds together when pinched between two fingers (around 15-20 seconds). 
  • Scrape dough into prepared pan and pat it into an even layer.
  • Using a fork prick the dough at one inch intervals. 
  • Bake the crust for 20 minutes till the edges become golden brown. 
  • Allow this to cool in the pan on a wire rack.

To make the filling

  • Pulse sugar and lemon zest in a processor till it is fragrant. 
  • Beat eggs and mix the sugar and whisk till it is pale yellow color. 
  • Add the condensed milk, lemon juice, flour and salt. 
  • Pour over the baked crust. 
  • Bake at 325 degree F for18-20 minutes or until just set and firm to touch. 
  • Cool in room temperature and the place in the refrigerator to chill for 1 hour before cutting into bars. 
  • To finish dust the top of each bar with powdered sugar and serve. 
  • Store lemon bars tightly warped in room temperature for two days or in the freezer for one week. (I store in the fridge)

Chocolate Walnut Raspberry Bars
Recipe source Faye Levy’s Chocolate Sensations

Walnut cookie dough
Walnuts- 1 cup (3-3/4 0z.)
Egg yolks-3
Sugar- 1/2 cup
Salt- 1/4 teaspoon
Vanilla extract-2 teaspoon
Grated lemon zest- 2 teaspoon
Chilled Unsalted butter- 1 cup ( 8 oz.)
All purpose flour- 1 3/4 cups
Chocolate Raspberry filling
Raspberry preserve- 1/2 cup
Semi sweet chocolate cut into chunks- 6 oz.
Nutty crumble topping
Sugar- 2 tablespoons
All purpose flour- 1/4 cup
Walnuts- 1/4 cup

To make the dough

  • Finely process nuts in a food processor and set aside.
  • Combine egg yolks, sugar,salt,vanilla,lemon zest and butter in the food processor.  Start with 10-12 pulses and the continuously pulse for 5 seconds until combined.
  • Add flour and walnuts and process for five seconds.
  • Scrape down and continue processing till the dough begins to form sticky crumbs but does not come together as a ball. 
  • Put dough in a plastic bag or a wrap and press together to form a ball. Chill for one hour.
  • Pre heat oven to 350F (175C). 
  • Cut out 1/4 of the dough and set aside in the refrigerator.
  • Pat the remaining dough in bottom of an unbuttered 13″x9″ pan.

Filling

  • Stir preserve, using a rubber spatula. 
  • Gently spread over the dough.
  • Sprinkle chocolate over the jam.

Topping

  • Cut reserve dough into small pieces. In the food processor process flour, walnuts, sugar and the cut dough till it resembles a crumbly mixture.
  • Spread this evenly over the chocolate.
  • Bake for 30-35 minutes until the crumbs are firm and light brown. 
  • Cool in pan over a rack till it is lukewarm. 
  • Using a sharp knife slice into bars. 
  • Store in airtight containers (up-to three days in room temperature) (I store in the fridge)

GLAZED STUFFED PORK CHOPS – the secret is in the sauce

Glazed Stuffed Pork Chops

4 VERY thick pork chops

8 slices oatnut bread

butter

1/2 teaspoon thyme

1/2 teaspoon garlic salt

1/2 teaspoon white pepper

1/2 teaspoon ground ginger

1/4 teaspoon red pepper flakes

1/2 cup apricot pineapple jam, room temperature**

1 tablespoon peach schnapps

1 large lemon, juiced

  • Preheat oven to 350°.
  • Slit each pork chop along 2 sides to create a large pocket.
  • *Toast each slice of bread well and then lightly butter.
  • Cut each piece into small squares.
  • Toss with thyme, garlic salt and pepper.
  • Stuff each pork chop with 1/3 cup of mixture.
  • Whisk together the jam, peach schnapps, red pepper flakes, ginger and lemon juice.
  • Place chops in a square greased baking dish.
  • Arrange remaining stuffing around the edges.
  • Glaze chops and stuffing tops.
  • Bake uncovered 30 minutes.
  • Turn chops, glaze chops and stuffing again. Bake another 30 minutes.

*If you prefer, prepare 1 box of stove top stuffing instead.

**Tonight I used Lemon Curd and had a distinctively fresh flavor with the same consistency.  Use whatever flavor speaks to you.

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Cinnamon Chocolate Babka Muffins

Cinnamon Chocolate Babka Muffins

DOUGH

1/2 cup whole milk, warmed 110 degrees

1/4 cup sugar

2 teaspoons instant rapid rise yeast

1 large egg at room temperature

2 cups all purpose flour

1/2 teaspoon salt

3 tablespoons unsalted butter at room temperature

  • Using a stand mixer, use a paddle to combine the milk, sugar and yeast, stirring to blend.
  • Add the egg, flour and salt mixing on low until a sticky dough begins to form.
  • Mix in the butter until well blended with no remaining chunks.
  • Switch to a dough hook and knead on low for about 10 minutes. The dough will be loose and sticky.
  • Butter a large bowl.  Add dough, cover with tea towel and let rise until doubled in a warm place. This will take 1-2 hours.

FILLING

3/4 cup milk chocolate chips

1/4 cup brown sugar

1 teaspoon ground cinnamon

pinch of salt

3 tablespoons unsalted butter at room temperature

  • Chop chocolate pieces in a food processor until small coarse pieces.
  • Add brown sugar, cinnamon and salt and pulse until coarse crumbs.
  • Set aside.

EGG WASH

1 egg, lightly beaten

1 tablespoon heavy cream

  • Whisk together until well blended.

STREUSEL TOPPING

1/3 cup brown sugar

1/4 cup all purpose flour

3 tablespoons unsalted butter at room temperature

  • In a small bowl combine the brown sugar and flour.
  • Cut the butter in with a pastry blender until it resembles coarse crumbs.
  • Set Aside.

ASSEMBLY

  • VERY GENEROUSLY butter 12 muffin tins OR use muffin papers for easier clean up.
  • Turn out the dough onto a floured work surface.  Gently depress the center to deflate.  Let rest 5 minutes.
  • Roll the dough into a 12×20 rectangle.  (flour as needed to prevent sticking)
  • Sprinkle the filling evenly over the dough.
  • Roll the dough into a tight log.
  • Cut the dough into 12 equal pieces (HINT: I now use dental floss for all this type of cutting.  You get a good clean cut every time.)
  • Place each piece into you prepared tin or papers.
  • Cover with your tea towel and let rise 30 minutes or so.
  • Preheat oven to 350 degrees.
  • After 30 minutes, brush tops with the egg wash.
  • Sprinkle each with the streusel topping.
  • Bake for 15-20 minutes or until puffed and brown around the edges.
  • Cool completely on wire racks in the tin. (I use the papers because I like them warm, but the come out of the tins better cool).