whoopie pies

Whoopie pie
Jansen Chan, executive pastry chef at Oceana restaurant

Serves 12

INGREDIENTS

For the pies
• 2 cups all-purpose flour
• 1/2 cup cocoa
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 3/4 tsp. salt
• 4 oz. (1/2 cup) butter
• 1 1/4 cups brown sugar
• 1 egg
• 1 tsp. vanilla extract
• 1 cup buttermilk, at room temperature

For the vanilla fluff filling
• 1 3/4 cup. plus 2 T. sugar
• 10 T. water
• 1 envelope gelatin powder (1/4 oz.)
• 3/4 cup egg whites
• 1 1/2 pounds butter, room temperature (substitute 1/2 pound of peanut butter for butter and omit vanilla for a peanut butter filling)
• 1/8 tsp. salt
• 1/2 tsp. vanilla extract

DIRECTIONS

For the pies:

In a bowl, stir together the flour, cocoa, baking powder, soda and salt together. In a mixer, cream the butter and brown sugar until light and fluffy.

Slowly add the egg and vanilla extract. Scrape the bowl thoroughly and add little bit of the dry ingredients. Mix and then add a little bit of the buttermilk. Alternate this process until all the drys and buttermilk are used.

Scoop 1/4 cup of batter on to a parchment-lined sheet tray and bake at 375 degrees F for 15-18 mins., rotating once.

Remove from ovens and let cool on trays.

For the vanilla fluff filling:

Soak gelatin in 2 tbls. of water. In a heavy-duty pot, stir together sugar and water until dissolved. Cook at a high heat until 266 degrees F.

Meanwhile, in a mixer, whisk whites until light and foamy and carefully slowly pour hot syrup into the whipping whites. While still hot and whisking, add bloomed gelatin and continue whisking until cool.

On the machine still, slowly add butter, a tablespoon at a time, until the butter is fully incorporated. Add salt and vanilla extract and mix.

Ready to use immediately.

wassail

Ingredients

* 1 1/2 cups white sugar
* 8 whole cloves
* 3 cups water
* 3 cinnamon sticks
* 1 1/2 cups orange juice
* 1 cup lemon juice
* 1 gallon apple juice

Directions

1. In a saucepan, combine the sugar, cloves, water, and cinnamon. Bring to a boil, and continue to boil for 10 minutes. Remove from heat, cover, and allow to cool for 1 hour.
2. Stir in the orange juice, lemon juice, and apple juice. Return to the heat, and boil for 10 to 15 minutes. Remove cloves and cinnamon sticks before serving.

Magic Reindeer Food

Sprinkle some of this outside on Christmas Eve and watch your children's faces when they see just crumbs left in the morning.

Yield: 25 cups

Ingredients

• 2 (24-ounce) packages vanilla candy coating
• 3 cups mini pretzels
• 1 (12-ounce) can cocktail peanuts
• 1 (14.25-ounce) package frosted toasted oat O-shaped cereal
• 1 (12-ounce) package crisp rice cereal squares
• 1 (16-ounce) package holiday candy-coated chocolate pieces
• Red and green sugars

Preparation

Place candy coating in a glass container; microwave at HIGH 2 1/2 minutes or until melted, stirring once.

Combine pretzels and next 3 ingredients in a large bowl; add melted candy coating, tossing to coat. Stir in chocolate pieces.

Spread mixture onto wax paper; sprinkle with sugars. Let stand 30 minutes. Break into pieces.

Southern Living, DECEMBER 1999

Chicken Chimichangas with Chipoltle salsa

makes 8 chimichangas

Ingredients

• 2 tablespoons vegetable oil, plus 8 cups for frying
• 1/2 cup diced white onion
• 1 1/2 teaspoons minced garlic
• 1 tablespoon plus 1/2 teaspoon chili powder
• 1/4 teaspoon ground oregano
• 1/2 teaspoon ground cumin
• 1 1/2 pounds cooked chicken breast, shredded while warm
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 (4.5-ounce) can chopped green chiles, drained
• 8 (10-inch) flour tortillas, warmed
• 1 cup shredded Monterey Jack
• Wooden toothpicks
• Chipotle Salsa, recipe follows
• Sour cream, for garnish
• Fresh cilantro sprigs, for garnish

Directions

Heat 2 tablespoons of vegetable oil in a large saute pan over medium-high heat. Add onions and saute until slightly softened, about 2 minutes. Add the garlic, chili powder, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Add the shredded chicken. Season with salt and pepper. Stir in the green chiles. Cook mixture for about 5 minutes, or until heated through. Set aside and cool slightly.

One at a time, place the tortillas on a work surface, keeping the remaining tortillas covered with a damp towel. (For pliable tortillas, sprinkle lightly with 1/4 teaspoon water and cover with a damp paper towel. Microwave for 10 to 20 seconds just before ready to stuff, and keep covered until ready to roll.) Spread 1/2 cup of the chicken mixture in a rectangle in the center of the tortilla. Sprinkle with 1 to 2 tablespoons of cheese. Fold the bottom of the tortilla over the filling and then fold the sides over. Fold the top of the tortilla over the folded sides and secure the sides with wooden toothpicks. Place folded side down.

Heat the remaining vegetable oil in a deep stockpot or deep fryer to 360 degrees F. Using tongs, lower the chimichangas folded side down, 1 at a time into the hot oil. (It is helpful to hold the chimichanga with the tongs until it has "sealed" together.) Cook until golden brown on all sides, about 3 minutes. Drain on a paper towel-lined plate and continue with remaining chimichangas.

Remove toothpicks from the chimichangas and serve immediately with Chipotle Salsa, sour cream, and fresh cilantro.

Chipotle Salsa:

3 1/2 cups chopped ripe tomatoes

1/3 cup diced sweet onions

1 teaspoon chopped garlic

2 tablespoons plus 1 teaspoon fresh lime juice

1 tablespoon chopped chipotle peppers in adobo

1/4 cup chopped fresh cilantro leaves

1/2 teaspoon salt

Combine tomatoes, onions, garlic, lime juice, chopped peppers and cilantro in a medium bowl. Season with salt. Cover and chill until ready to serve.

Serve chilled or at room temperature with chicken chimichangas.

Yield: about 4 cups

Italian Meatball Soup Rapido

Serves4

• Active time:10 min
• Start to finish:30 min

February 2006

Parmigiano-Reggiano enriches canned broth for a quick, hot, and truly delicious meal in a bowl.

• 1/4 cup olive oil
• 1 cup frozen chopped onions (about 6 oz)
• 4 garlic cloves, chopped
• 1 celery rib, halved lengthwise and thinly sliced crosswise
• 2 carrots, halved lengthwise and thinly sliced crosswise
• 5 1/4 cups reduced-sodium chicken broth (42 fl oz)
• 2 1/2 cups water
• 20 refrigerated or frozen precooked meatballs (15 to 20 ounces)
• 2 (14-oz) cans small white beans, drained and rinsed
• 1 (5- to 6-oz) bag baby spinach, coarsely chopped
• 1/2 cup finely grated Parmigiano-Reggiano
• 3/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper

• Accompaniment:

  finely grated Parmigiano-Reggiano

• Heat 2 tablespoons oil in a 5- to 6-quart pot over high heat until hot but not smoking, then cook onions, garlic, celery, and carrots, stirring occasionally, until onions are pale golden, about 4 minutes. Stir in broth and water and bring to a boil, covered.
• Meanwhile, heat remaining 2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté meatballs (do not thaw if frozen), turning occasionally, until browned all over, about 3 minutes.
• Add meatballs to soup along with beans and briskly simmer, covered, stirring occasionally, until vegetables are tender and meatballs are heated through, about 15 minutes. Stir in spinach, cheese, salt, and pepper and simmer, uncovered, until spinach is wilted, about 1 minute.

Recipe By Gina Marie Miraglia Eriquez

gourmet.com

Ginger Spice Cookies

Ginger Spice Cookies
recipe by Paula Deen

3/4 C Butter flavored Crisco*
1 C sugar, plus more for rolling
1 large egg
1/4 C molasses
2 C flour
2 t baking soda
1 t ground cinnamon
1 t ground ginger
1/2 t ground cloves
1/2 t salt

*I made these with butter once and they flattened like pancakes. Shortening actually turned out with a much better texture.

Preheat oven to 350 degrees.

Line cookie sheets with parchment paper or a silpat.

With an electric mixer, combine shortening and sugar and cream until light and fluffy (about 2 minutes). Add the egg and the molasses and beat until completely incorporated.

Sift or whisk together the flour, baking soda, cinnamon, ginger, cloves and salt and then add to the mixture. Stir until combined. Roll the dough into 1 inch balls and roll in sugar.

Place on cookie sheets.

Bake for 8-10 minutes or until just set around the edges and you start to see "crackling" on the top.

They'll puff up while they're baking and as they cool they'll flatten. Don't overbake! You want to keep them nice and chewy-soft in the middle