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May 25

bread, garlic

11 Ways To Use Frozen Bread Dough In Summer

Summer is coming and it’s time to talk about bread. That’s right bread. Though the mention of fresh bread usually conjures the image of cold evenings, warm kitchens and one dish meals like hearty soups and stews actually more bread is sold in hot weather.  Not just the pre-sliced product in plastic sleeves, but different types of bread, artesian loaves, rolls, buns, flatbreads and so on. Cold sauces can be soaked up as well as hot ones and then there’s all that grilling, the composed salads, the platters of cold cuts for sandwich meals and don’t forget picnics, which are so popular in summer. Each of them needs bread.

Back in the 90s it seemed I was always gifting someone with a bread machine. I bet most of them are long gone or gathering dust on a shelf by now and I know why. By the time I got around to buying a machine for myself, I realized I didn’t need or want one. The Bakery as such was disappearing, but supermarkets were stepping up. Although a bit pricier than the traditional products, their bakeries were turning out artesian loaves, pitas, flatbreads and more. Restaurants sold to patrons and Delis carried the French, Italian and Jewish rye breads so great for sandwiches. Quick breads don’t need a machine nor do muffins, but the main reason I didn’t get a machine was that I had discovered frozen bread dough.

Since then I’ve learned that having a 3-loaf package in the freezer can cover most any need.  Aside from rolls, and regular loaves of bread, I can shape the dough into a good replica of French or Italian and make garlic or herb bread. I’ve made Stromboli, impressed guests with homemade Hot Cross and Cinnamon buns and amused children by making soft pretzels. I’ve improvised a dinner with a quick pizza crust, understand I can do the same with tortillas and just learned to make pita bread.  So who needs to spend the time and effort making the dough too? This way is so easy, and, actually less expensive.

Below are a few of my favorite uses for frozen bread dough, but first a few tips;

  • Let the dough rise in a rectangular pan for long or stuffed breads-it’s easier to roll, or shape.
  • To cover the dough as it rises, place a piece of plastic wrap over the dough, lightly spray with cooking spray and flip the wrap over, this way the dough won’t stick to the cover as it rises
  • To avoid hands and/or utensils sticking to the dough when working it, spray them with cooking spray
  • Slash the top of the loaf with a razor or sharp knife before baking so the crust won’t split
  • A baking stone dispenses heat evenly for better, faster baking. Save money and buy an unvarnished quarry stone from a home-supply store. Preheat stone 45-60 min.
  • Thaw dough in the refrigerator overnight, it shortens the rising time.
  • To speed rising time, place covered bowl of dough in the microwave with a glass of water. Heat on low 3 min., rest 2 min. heat again 3 min, and rest 8 min. Bulk will have doubled
  • Use warm water to clean work surfaces. Hot water will bake the dough to them.

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Basic baking information:

  • After dough has risen, punch it down to disperse air bubbles, then let it rise again. This aerates the dough and makes the bread lighter, without large holes, for even baking
  • After the first rising is the time to add ingredients and/or shape the dough and/or to stuff it
  • If forming rolls, after punching, allow dough to rest 5-8 min., shape and place in a pan barely touching. Allow to rise 5-10min. more and bake.
  • To save over risen dough, punch it down and let it rise again-reason room temperature too warm
  • To save under risen dough bake it and serve in thin slices.-reason, room temperature too cool.

Glazing and topping advice: different glazes will produce a variety of crusts

  • For a plain rustic look, simply place the toppings, seeds, herbs etc. on a piece of paper on the counter and lightly dip the top of the unbaked dough into it.
  • Egg yolk browns, Egg white adds sheen. Whole eggs give both
  • Milk combined with butter or oil yields a soft crust
  • Water crisps the crust. For extra crispy spray again 10 before done
  • Water mixed with whole eggs gives a shiny, brown crisp crust
  • Honey or molasses makes the crust soft and sweet
  • To make toppings stick, spray or bush on glaze, add toppings and bake. Re-apply glaze 10 min before done.

Recipes:
Note: To flavor bead, per 1 lb. loaf size, allow to thaw and rise.  Punch down and knead in 1/3 cup chopped fresh herbs or 1/2 cup pitted, chopped olives or 2/3 cup sautéed vegetables, such as peppers, onions, celery. The latter will also keep bread moist. Allow to rise again. Bake as directed on package.
To make Cheese Bread, after thawing, knead in 1 cup grated sharp cheese and work in ½ cup of the same cheese diced. Allow to rise until double its size. Bake according to package directions

Hot Cross Buns*
I loaf frozen bread dough
½ cup finely diced dried fruit
3Tbs. chopped raisins
1 egg white or yolk-optional or ½ an egg
1 cup confectioners’ sugar
2 Tbs. hot water or milk
¼ tsp. vanilla

Thaw the dough and allow to rise as directed. Punch down and knead in the fruit and form into balls. Place in a pan and allow to rise again. Mix egg and spray or brush over tops and bake as directed. Cool in pan 30min. Mix sugar, water and vanilla until smooth and spoon or pipe in cross pattern over the tops. Cool and serve.

*Baked in a round loaf this becomes Panettone

Stuffed Bread Dishes:
Stromboli: Serves 8
1lb.loaf frozen bread dough
1 ½ cups marinara sauce
2 cups shredded cheese
2 Tbs. olive oil
Garlic mashed or garlic powder – to taste
Choice of toppings—meat, artichoke hearts, olives, mushrooms etc.*
After first rise, roll dough into a 10 X 18 inch rectangle and brush all but a 2 inch rim with olive oil. Starting at the long side nearest, spread the cheese on the dough, leaving a 2+ inch rim on the farther long side. Top with garlic and toppings. Tuck side margins over and roll away from you starting at near long side. Seal ends by pinching and place on a sprayed baking sheet seam side down. Lightly score the top. Cover with sprayed plastic wrap and let rise 30 min. Bake in a preheated oven 25-30 min. Serve hot sliced, with warm marinara sauce for dipping.
* Meats may be varied, but restrict to 1-1½ lb. total, thinly sliced. Thinly slice all other add-ins as well or the Stromboli will be lumpy and bake unevenly.

The Very Best Cinnamon Buns
1 lb. loaf frozen bread dough
2 Tbs. butter or margarine –melted
½ cup brown sugar
2 Tbs. cinnamon
½ cup raisins
6 Tbs. butter
½ cup brown sugar
½ cup chopped walnuts or pecans
After first rising, roll dough into an 18 X 14 inch rectangle. Leaving a ½ inch margin all around, brush with melted butter, sprinkle with sugar, cinnamon and raisins. Starting from a long side, roll up and leave seam side down while topping is mixed. Cream remaining sugar and butter and spread in the bottom of a 9X13 inch pan, sprinkle on the nuts. Cut dough roll into 1 inch slices, and place barely touching in the pan. Cover and allow to rise for 30+ min. until double in volume. Bake in a preheated 375 deg. oven for 25-20min. until golden. Let cool 3 min. and invert onto serving plate. Spoon over any topping still in pan.

Flatbread
Divide a 1 lb. loaf of bread dough into 4 portions and roll into balls. On a floured board, flatten them with your hand and roll into 8 inch rounds 1/8 inch thick. Place them on a lightly floured towel, cover with another and let rise 15 min. Put a rimmed baking sheet (jelly roll pan) upside down, in a preheated 500deg. oven for 5 min. Place one or two dough rounds on the top of the heated pan and cook 3-4 min. only until bread is swollen in the middle and a light tan color. Remove and wrap in a clean towel to cool. The swelling will disappear, but leave a pocket in the bread to form a pita.

Pizza Crust
The baking principle is the same as for flatbread. Placing the dough on a hot surface the bottom sets up instantly. When the dough is rolled, or in the case of pizza, pulled to about ¼ inch thickness the air bubbles are dispersed horizontally. The filling ingredients prevent it rising to form a pocket.  A 1lb.loaf of frozen bread dough should make 2 pizzas. Allow dough to rise, then knead it briefly, place the dough in the pizza pan and with oiled hands stretch it to fit the pan. Brush lightly with oil and spread on ingredients of choice. Selections are too numerous to list, but easily found on the web or cookbooks. Bake filled pies in a preheated 425 deg. oven 10-12 min. until bubbly.

Focaccia
1lb. loaf of frozen bread dough
2Tbs.oil
2Tbs. dried rosemary
1Tbs.kosher salt
1 egg-optional
6 black olives halved – optional
Baked with tomatoes on top or packed separately in the lunch pail with cheese, this bread is the original pizza. It’s easy to make with frozen dough and you might want to try incorporating herbs or vegetables into the dough for extra taste.  Let the dough rise, punch it down and knead it briefly on a lightly floured surface. Form into a 12 inch circle, cover and let rise for 30 min. Alternately, roll into a 9X13 in rectangle. Indent the top with a spoon handle at 1 inch intervals, brush with olive oil and sprinkle with salt and dried rosemary. Optionally stud the top with olive halves, or apply an egg glaze for sheen. Bake in a preheated 375 deg. oven for 30-35 min.

Rolled Dough

Bread Sticks
Allow a 1 lb. loaf of frozen bread dough to rise, punch it down, knead it slightly, optionally adding  2 tsp. caraway seeds or dried herbs and divide into 4 parts. Roll each part into a rope about ½ to ¾ inch in diameter; cut into 6 inch segments, squaring ends.  The width of the rope you roll will determine the thickness of the bread sticks, so remember when doing this step that they will have a second rise. Optionally roll the segments into seeds and/or sprinkle with salt.  Place them on a lightly floured towel, cover with another and let rise 15 min. Optionally, lightly spray with water to help seed and salt coating, if using, adhere and crisp the crust. Bake on a sheet in a 425 deg. preheated oven for 10 min. until golden.

Soft Pretzels*
Let dough rise, punch down and roll into 12 inch ropes about ½ inch thick. On a lightly floured board, make a loop in the center of the rope, using about 1/3 the length. Twist the ends and bring them down over the loop to form the traditional shape, pressing to make them stick. Place the pretzels on a lightly greased baking sheet and freeze for about 20 min. if you don’t want them to rise again and lose their shape.  Spray lightly with water and sprinkle with Kosher salt. Bake in a preheated 300 deg. oven 11-12 min until golden.
Alternatively drop into boiling water for 30sec.to set the shape. Place on the lightly greased sheet and sprinkle with salt. Bake as above.
As a note: soft pretzels don’t have to just be topped with salt. Any of the other bread toppings or glazes will do including changing it up and substituting sugar and cinnamon or adding a sugar glaze after baking.
*For explicit directions and to use Pillsbury breadsticks in place of frozen bread dough and twisting the dough -visit tablespoon.com/recipes/homemade-soft-pretzels/    OR dairyfreecooking.about.com/od/breadsbakery/

Tri-Color Braided Bread*
1 lb. loaf frozen bread dough
¼ cup tomato paste
½ cup frozen, chopped spinach, thawed and drained
¼ cup grated Parmesan
2 Tbs. flour + if needed
Separate thawed dough into 3 parts. Into one knead in the tomato paste plus 2 Tbs. flour to prevent sticking. Knead spinach into the second adding flour if needed. Knead cheese into the third. Roll into ropes.  Line up the cylinders facing you on a lightly floured board and begin braiding from the center toward you. Turn the board and braid the other half. Pinch the end so the baked loaf tapers at the ends. Optionally top and glaze. Bake as for a regular bread loaf.
*Recipe from Food Tips and Cooking Tricks by David Joachim

May 18

garlic

Garlic- Another Spring Crop And Global Favorite

We’ve been talking about spring produce lately and of all spring crops, garlic possibly has the longest history and is the most universally known and loved. Native to Central Asia, now found globally, related to the onion, it’s been used in cooking and medicinally for over 7,ooo years.  The Egyptians, Romans and Greeks valued it highly and its distinctive flavor has played a feature role in every major cuisine since, and some not-so –famous ones too.  The Algonquian Indians named the meadows around Lake Michigan “Garlic Place” or “Chicago” and the name stuck when the town was built in the early 1800s.

Garlic’s medicinal applications were soon over-shadowed by its culinary ones but they do still persist. Originally it was thought to cure poxes and dropsy. Through WW II it was used as an emergency antiseptic. Today it’s sold powdered in pill form to reduce cholesterol, and believed to be a cancer preventative.

The taste is most assertive when chopped raw. Heating mellows it, and to tame the taste even further in cooked dishes, refrigeration does the trick. However, otherwise avoid refrigeration, it encourages rot. Garlic is best kept in a cool, dry, dark place and checked often because not only does it easily mold but it will shrivel to nothing as its juices evaporate. Always buy bulbs heavy for their size, firm and with no sign of mold or sprouting.

To loosen the cloves, place the head on a hard surface and press down on the root end. To peel the cloves:

  • Fold them in a dish towel and rub vigorously
  • Drop in a pot of boiling water for 45 sec. Squeeze the clove and the skin pops off.
  • Place the blade of a large knife over the clove and smack it forcefully with the heel of your hand, the peel pops off
  • Microwave the head on high for 1 min. turning halfway through. Let cool and slip the skins off. Sautee leftover cloves in oil to cover for 5 min. and store in the refrigerator for 1 week. Later use the oil for salads.

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To chop garlic, lay the clove flat and julienne it lengthwise, then lay it on its side and thinly slice it again, then slice it crosswise into fine dice. An easier way to break up a garlic clove for cooking is to mash it. Put it in a garlic press, peel and all, the meat goes through, the peel is left behind and the press is easily cleaned with a toothbrush. Garlic juice has a sticky quality. In fact Italian jewelers use it to repair cracks in opaque stones like jade and quartz. To keep the knife moving smoothly as the garlic is chopped, sprinkle with salt, about 1/8th tsp. per 3 cloves will do.

As mentioned, cooking tames garlic’s assertiveness, so for a more mellow or subtle flavor, sauté it briefly in oil before adding to a dish. This is especially helpful in seasoning cold foods and/or dishes like salads and spreads. Raw garlic can be baked when added to other dishes, but by itself, it’s usually sautéed or roasted, although the Chinese do fry it. The sauté is done in oil not butter, preferably over low heat, because butter browns quickly and garlic needs time to turn golden. Well browned or burnt garlic is bitter. Only enough oil is needed to allow it to turn easily for even cooking and never add it to hot oil. To roast garlic:

  • Place one or several heads in a baking dish, adding enough oil to come halfway up the side, cover with foil and bake at 325 deg. for 1 hour.
  • Place the head upside down in a baking dish, add 1/8 inch of milk, cover and microwave for 7 min. Turn right side up, drizzle with ½ tsp. oil and bake in a 375 deg. oven for 20 min.
  • OR buy a clay garlic roaster and use as directed. Alternately get a small clay flowerpot (NOT glazed) and matching saucer–about 3-31/2 inches high. Trim a wine bottle cork to fill about 2/3 of the drainage hole – leaving the small space open to vent. Remove outer leaves and slice the top off a head of garlic, exposing the tips of the cloves and place it on the saucer. Pour over 1 Tbs. olive oil. Cover with the pot as a lid, and microwave on high 1 min. Depending on power of your machine may need a bit more time. Squeeze the garlic cloves into a bowl and mash or use as is. Store in a glass jar, refrigerated with oil. Later use the oil for salads.

Once the garlic is roasted, you can squeeze the cloves out and spread them on bread, keep them in oil in a jar in the refrigerator for a few weeks or mash them into a paste. The paste can be used as a spread, flavoring for sauces, rice dishes, dressings, dips etc. or spooned under the skin of poultry before cooking, or on meat as it grills.

Garlic does leave an odor. To remove it from a cutting board, scrub with baking soda mixed with enough water to make a paste. To remove the odor from hands, rub them with a piece of stainless steel, a spoon, knife or pot will do, under running water or scrub with lemon juice and salt. To cleanse the breath, chew parsley, drink lemon juice with honey or eat lemon or lime sherbet.

As for commercially available forms of garlic, I find jarred cloves are more decoration than flavor. They look well whole or sliced in a dish but need reinforcement for impact.  For me, Garlic Salt is too light on garlic and too heavy on salt. Chopped dried garlic has a bit more taste but can turn a dish ‘grainy’ if not rehydrated enough, unless you want a crunchy texture. Dried sliced is slightly better and holds up well in cooking but may need some reinforcement to achieve desired flavor. My go-to is Garlic Powder. It incorporates into a dish as smoothly as pureed, the flavor can be controlled. And it’s easy to use; a little sprinkle on roasting chicken or in many cream sauces adds ‘that finishing touch.’ A bottle on the pantry shelf is always welcome. In fact it can be an alternative choice in most recipes if you don’t want to work with fresh, including several of the international recipes below. I choose them to show garlic is truly a global food.

Indian Chutney:  1 ½ cup yield
2 cups cored and chopped apples
½ cup chopped onion
½ cup raisins
2 minced garlic cloves
1/3 cup vinegar
¼ cup EACH brown sugar and water
1 Tbs. curry powder
½ tsp. EACH salt and ground ginger
1/8 tsp. Each cinnamon and cloves
2 Tbs. candied citron*
Cook everything together in an uncovered pot over low heat for 50 min. stirring occasionally to prevent sticking. Cool and put in jelly jars. I cover the top with paraffin.  Stored in a cool, dark place this will keep for 1 year.
*Available in supermarkets and some Dollar Stores before Christmas.

Mexican Artichoke Salad: 8 servings ½ cup each
(2) 16 oz. cans artichoke hearts drained and halved or 8 medium artichokes
¾ cup red wine vinegar
1 tsp. freshly ground pepper
1 tsp. minced garlic
¼ tsp. salt
1 Tbs. dried basil
1 Tbs. sugar
1 cup chopped fresh cilantro
¼ cup olive oil
Fresh greens
If using fresh artichokes, remove the outer leaves, slice about ¼  off the tops, peel the tough outer layer from the stems, cut in half and remove the fuzzy choke.  Add to boiling water to cover, with a little lemon juice and salt, cook for 45 min. Drain and cool.  Combine all the other ingredients in a jar, shake well and pour over the artichokes. Allow to marinate, chilled at least 1 hour before serving. Toss gently and serve over sliced greens. This goes best over heartier greens, spinach or blanched kale, with stems removed.

Italian Garlic Alfredo Sauce: Serves 4
1 cup fat-free evaporated milk
½  cup half and half
1 ¼ cups grated Parmesan
8 mashed , roasted garlic cloves
¼ tsp. pepper
2 chopped scallions
12 oz. cooked pasta
Bring milk and ½ and ½ to a light simmer. Stir in 1 cup cheese and stir until smooth. Remove from heat and mix in garlic, pepper and scallions. Toss with cooked pasta and garnish with remaining cheese. Serve hot.

French Garlic Soup: Serves 6-8
3 quarts water-optionally use canned vegetable broth for all or part
2 cups EACH sliced carrots, diced potatoes, diced onion
1 Tbs. salt
2 cups cut green beans-frozen is fine
2 cups canned white beans like Navy
1/3 cup strand pasta like spaghetti broken in pieces
1slice stale white bread – crumbled
1/8 tsp. pepper
Pinch saffron

Pistau
4 cloves mashed garlic
6 Tbs. tomato puree
¼ cup chopped fresh basil or 1 ½ Tbs. dried
½ cup grated Parmesan
¼ to ½ cup olive oil
Boil first 3 ingredients for 40 min. Add the next 6 and cook for 20 min. Meanwhile make the Pistou. Place first 4 ingredients in the bottom of the soup tureen or serving bowl and mix to a paste with a wooden spoon. Whisk in the oil by the drop until the consistency of a sauce. When soup is cooked, whisk in 1 cup then stir in the rest. Serve soup with rounds of toasted bread brushed with olive oil.

American Garlic Flavored Fish Steaks: For (2) I inch steaks
2 Halibut, Swordfish, Marlin or Tuna steaks about 1-1 ½ inch thick
2 cloves garlic minced
6 Tbs. olive oil
1 tsp. dried basil
1 tsp. EACH salt and pepper
1 Tbs. lemon or lime juice
Chopped parsley
Mix all the marinade ingredients and steep the fish 1 ½ to 2 hours. Grill or broil fish about 4 inches from heat source 4-7 min. per side, depending on thickness of the steaks. Use the marinade to baste occasionally. Heat the balance of the marinade, serve as sauce over the fish and garnish with parsley.

Cuban Garlic Citrus Sauce: Yield 1 cup
5 cloves  minced garlic
1/3 cup olive oil
3 Tbs. chopped fresh cilantro
1/3 cup fresh lime juice
2 Tbs. orange juice
½ tsp. EACH dried oregano and ground cumin
2 Tbs. water
Ground pepper and preferably Kosher salt to taste.
Heat oil in a deep pan over medium heat. Cook garlic and cilantro until just beginning to brown, about  2-3 min. Add the juices, herbs and water, boil for about 2 min. until juices mellow. Season with salt and pepper and allow to cool to room temperature before using. Store, refrigerated in an airtight jar. Shake well before using, Keeps for 7-10 days. Use on roasted or grilled poultry or pork.

May 12

7 Great Strawberry Desserts

It’s time for strawberries, the other, more popular spring fruit. Though they are available year ‘round, strawberries, especially local, in season bring a smile to the face and brighten the day. They promise warm sunny days, longer and more relaxed, offering the chance to get outside and have fun. My children thought of our annual pick-your-own trip to a near-by farm as concrete proof that the school year was ending and vacation about to start. They looked forward to it as a holiday to celebrate. Perhaps our reaction to strawberries isn’t just due to weather change though. Read on–

Today strawberries are valued all over the world, for their color, smell, taste and decorative qualities, but the earliest mentions of them in Roman texts is mainly for medicinal uses. By the 14th century the fact that they could be easily transplanted from the woods where they grew wild and cultivated in gardens made them popular, but still for medical purposes. In the mid 14thcentury Charles V, of France, kept over 1,200 plants for his personal use. Ironically, they were believed, among other complaints, to relieve depression.

Strawberries were a widely harvested crop in England, Germany and France by the 16th century, but it wasn’t until they were introduced with cream at the court of Henry VIII that they gained culinary status.  However, the wild, wood strawberry though very sweet is tiny and fragile. In the 18th century, Fragaria Virginiana, the North American species, was introduced to Europe and the modern strawberry was developed in Brittany. Technically, it isn’t really a berry, but an ‘aggregate, accessory fruit’ for several reasons but briefly, because the seeds are on the outside.

Unlike its seasonal companion, rhubarb, strawberry flavoring is found in products from cough drops to cosmetics, but the fruit is especially popular in sweets.  I think everyone reading this probably has a favorite dessert. Just in case you all want to try something new this year while they’re in season, I’m offering 7 easily made recipes, all of which my family has sampled and liked.  So enjoy strawberries while they’re here. They’re not only good, but according to history, good for you. Have a Strawberry Day as my kids called it!

Strawberry Mousse; Serves 6
1 pkg. frozen sliced strawberries**
1 envelope unflavored gelatin
1 cup heavy cream
½ cup sugar**
1 tsp. vanilla
2 Tbs.  Curacao – optional
Thaw berries and drain, measuring liquid. Add Curacao, if using and enough water to equal 1 cup. Add gelatin and soften for 5 min. then add 1 cup boiling water and stir to dissolve. Add berries and cool the mixture for 30 min. until slightly thickened. Beat the cream until slightly thickened; add vanilla and gradually add the sugar beating ‘til thick. Fold the cream into the berry mix and pour into a fancy mold*. Freeze until firm. Kept frozen this mousse lasts as long as ice cream.

* Rinse the mold with water first leaving a light coating on the inner surface.
**If using fresh fruit, wash, hull and slice or chop an equal size into a bowl. Try to get the pieces of comparable size. Allow to stand in 2 Tbs. sugar until juices are released and proceed as directed. Optionally deduct the extra 2 Tbs. sugar from the ½ cup listed in ingredients.

Strawberry Ice; Serves 6
2 quarts strawberries
3 cups sugar
2 1/2 cups water
1 Tbs. lemon juice
Dash cayenne pepper
Wash, hull and chop berries. Place in a bowl with the sugar and let stand for 3 hrs. to draw the juice. Buzz blend and drain by squeezing through a double thickness of cheese cloth. Mix in remaining ingredients and freeze in refrigerator trays until almost frozen, stirring occasionally. Pour into a chilled bowl, and beat well. Return mixture to trays, or if preferred a mold, cover with a wrap and freeze until firm. Like the mousse, this dessert keeps as long as ice cream in the freezer.

Strawberry-Cream Cheese Pie; Serves 6-8
9 inch baked pie shell—commercial is fine
(1)3 oz. pkg. cream cheese
2 pts. Strawberries- washed and hulled
¾ cup sugar
3 Tbs. cream
2 Tbs. cornstarch
Pineapple juice
Blend the cheese and cream until smooth and spread over the pie shell. Select the best berries and slice them. Chop the rest and let stand with the sugar until juicy, then mash and rub through a sieve. Mix the mashed berries with the cornstarch to a paste and add enough pineapple juice to equal 1 ½ cups. Cook stirring constantly over medium heat, until thick and transparent. Cool and pour ½ the mixture into the pie shell. Cover with the sliced berries and pour on the rest of the cornstarch mixture. Chill well.

 Old Fashioned Strawberry Shortcake
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Baking Powder Drop Biscuits for Shortcake
2 cups flour
¾ tsp. salt
¼ cup + 2 Tbs. shortening
1 cup milk
2 Tbs. sugar
Extra sugar and cinnamon for topping
Mix dry ingredients, cut in shortening until crumbly, stir in milk all at once. Drop by tablespoons, several inches apart, onto a greased baking sheet. Sprinkle tops with sugar and cinnamon. Bake in a preheated 450 deg. oven for 10-12 min. until light brown. Cool slightly, remove from pan and cool completely.
To serve, slice in 2 layers and fill with sliced strawberries which have been marinating in sugar long enough to have rendered their juice.* Top with whipped cream or ice cream.
* A splash of Curacao added to the marinating strawberries is good.

Strawberry Crisp: Serves 18-20 (Recipe courtesy of The Cake Doctor)
6 cups fresh strawberries, or (2) 16 oz. bags whole frozen
1 box plain yellow cake mix
1 cup butter – cut in ½  inch pieces
Whipped Cream or ice Cream for topping –optional
Hull strawberries and place in the bottom of a 9 X 13 inch baking pan* Sprinkle ½ the cake mix over the berries and scatter ½ the butter pieces over that. Repeat the layers. Place the pan on the center rack in a preheated 350 deg. oven and bake 60-65 min. until crisp on top. Remove and cool on a wire rack for 10 min. Spoon warm into bowls and top with cream or ice cream.
* Leftovers will keep in glass, covered and refrigerated for 1 week, but only 1 day in metal. If baked in metal, transfer to a glass or ceramic container within a day.

Strawberry-Blueberry Pizza; Serves 14-16
4 cups fresh strawberries – washed and hulled
3 cups fresh blueberries – washed
1 roll shortbread cookie dough
¾ cup apricot jelly + 3 Tbs. water
2 cans whipped cream
(1) 12 inch pizza tin
Roll out the cookie dough to fit the pizza tin, leaving a bit of an edge to fold over making a rim, if possible. Prick a few times with a fork, cover with waxed paper and pie weights (raw rice will do), and bake according to package directions. When cool, place the fruit decoratively over the top, slicing any large strawberries so they appear of even size. Melt the jelly in the water over low heat until it’s a smooth liquid. While still hot, spoon evenly over the fruit to give a glazed appearance. Chill well and serve with whipped cream topping.

Angel Nests: Serves 6-8
3 egg whites
1 cup sugar
1 Tbs. flour
1 Tbs. cornstarch
1 tsp. vanilla or almond flavoring.
2 drops of white or cider vinegar
Beat the egg whites into peaks, adding the vinegar to temper them half way through, then the
flour and the cornstarch, finally the sugar in 3 parts while beating until stiff glossy peaks form.  Draw an 8 or 9 inch circle on parchment or waxed paper. Put the paper on a cookie sheet and fill
the circle, with the beaten whites, using the back of a fork to indent the center and raise the sides to form a nest.  Bake at 250 deg. for 60 min. Leave in oven for 30 min. then cool on a wire rack and store airtight. To serve, fill the center with sliced fresh fruit or berries.

May 4

Easy, Stress Free Recipes For Mothers’ Day-Part II

Last week I mentioned that Mothers’ Day has the added advantage of offering children a chance to be independently creative in the kitchen, making it, properly supervised, a more fun day for everyone. Generally, children love cooking projects. They’re very ‘hands on’ and visual.  Children can assemble a recipe’s ingredients and combine them in a way that creates a chosen dish. They watch it become something special and derive a great sense of accomplishment  as it is served, not to mention a tasty reward. It’s almost instant gratification for work well done. Kids really like that!

Plenty of adult pleasing recipes are, or can be made child friendly. I have 53 in my book Stress Free Recipes for Mothers’ Day, 104 in my Can I help? And 9 in my growing series of short stories Lilly Likes to Cook. There’s an added advantage for those who supervise in the kitchen as well. Making something together is a great bonding opportunity. The short time required for creation and the ability to share, and enjoy, the final product builds great memories.

I mentioned last week that a few years ago I was able to help two children give their mother a happy day, while their father was deployed (post May 10, 2012), and was called on for an encore the following year. Daddy was home, but had been transferred .They were preparing to move and his suggestion was to have take-out so they could continue packing. The children had other ideas. They wanted to contribute as they had before. Their father asked me if meals could be planned that would let the children participate, but wouldn’t affect his schedule.

Though most of the kitchen equipment had been packed, we were able to work out a satisfactory meal plan (post May 2, 2013). It helped that he liked to grill. The day went well. The children were happy, their mother was pleased but the father’s appreciation was gratifying to me. He was glad to have had the chance to re-connect with his children on their level. It was another example of cooking being more than just putting food on the table. Menus for both days, with complete directions are included in Stress Free Recipes for Mothers’ Day.

The following are more recipes from that book in addition to the selection in last week’s post.

BREAKFAST

Turnovers: Serves 4
These can hold the filling used in Cheesy Biscuits above. In fact they can be filled with any number of things, but this is a breakfast dish so my suggestion is the one below.
8 oz. sheet of frozen puff pastry
8 “stewed” prunes – from a jar, OR equal amount of dried prunes reconstituted in the microwave
4 Tbs. honey
Powdered sugar—optional
8 oz. container of Greek yogurt—plain, vanilla or lemon suggested

If using dried prunes, cover them with water and microwave on high 1 min. Let stand at least 10 min. If using jarred, remove pits. Roll out pastry on a floured surface to a 10 inch square. Cut into four 5 inch squares Place 2 drained prunes and 1 Tbs. honey in the center of each. Fold squares on the diagonal to make triangles. Moisten the edges with water and press to seal. Place on a cookie sheet and bake in a preheated 375 deg. oven for 15-20 min. until puffed and golden. Cool on a rack and sprinkle with sugar. Serve with a dollop of yogurt on the side.

Yogurt with Bananas and Nuts: Serves 4
3 large, ripe bananas
16 oz. Greek yogurt
4 Tbs. toasted chopped nuts, walnuts, almonds or hazelnuts
Peel the bananas and wrap separately in plastic wrap. Microwave 1 min. on high. Cool, unwrap and mash. Gently mix with the yogurt and spoon into 4 dessert dishes. Chill briefly to cool and sprinkle nuts equally over the tops as garnish.

LUNCH

Spinach Salad: Serves 4
10 oz. bag of baby spinach leaves
4 hard-boiled eggs
4 oz. sliced raw mushrooms
¼ lb. turkey ham
8 oz. bottle of Parmesan Salad Dressing
Gently toss the ham, spinach and mushrooms in enough dressing to lightly coat the ingredients. Divide among 4 plates and garnish each with a quartered hard-boiled egg. Pass the dressing in case anyone wants more.

True N.Y. Deli Style Sandwiches: For 4 servings
Sandwiches from a Jewish Deli are almost 3 inches thick, with the ingredients packed tight, and the star of the show is Jewish rye bread. The real thing is very hard to find in many places, but most supermarkets do make a form of it. I’ve found most are improved by baking at 350deg. for 10 min, and then letting it cool before slicing-this crisps the crust. For those who have eaten Deli sandwiches this will be nostalgic. For those to whom it is new, it’s a treat.

8 slices from a 1 lb. loaf of unsliced Jewish Rye –preferably seeded
1 lb. perhaps a little more of Deli sliced roast beef, roast turkey, ham or corned beef
1 lb. Deli coleslaw

Cut the bread in ½ inch slices. Allow at least ¼ lb. meat per person. Put the meat on 4 slices of bread. Top with a ½ cup-at least-of coleslaw, and cover with the other 4 slices. Press down gently to compress the contents, but don’t force them out, and quickly cut the sandwiches in half. No other ingredients are needed, but they go well with kosher dill pickles and potato chips.

DINNER

Chicken in Orange Sauce: Serves 4
4 large boneless, skinless chicken breasts
4 oz. Orange Marmalade
It inhibits the effects of an buy levitra enzyme known as PDE-5 in the body. The reasons are that the branded viagra 25 mg has to fight a lot of obstinacy for making a place in the competitive market. Not everyone can be benefited http://icks.org/n/data/ijks/1498534150_add_file_3.pdf levitra on line from it. You can take the pill before or after your meal but make commander viagra sure that your meal should not contain any oily and spicy stuff because it might warn the effect of the pill. 2 Tbs. soy sauce
1 envelope of chicken bouillon+ 2 cups water OR 14oz. can broth
Mix marmalade and soy sauce. Slash the breasts diagonally a couple of times and marinate them several hours in the sauce mixture. Remove them and place in a comfortably fitting pan, with a ½ inch of broth in the bottom. Spoon a bit of marinade over the tops and put in a 350 deg. preheated oven. Bake 35-45 min Baste frequently using all the marinade and maintain the liquid level with the broth. Serve the pan juices as a sauce.    

Salad Nicoise:
Ideally this should be made with grilled Tuna steaks thinly sliced, but canned works well. Just be sure it’s a good brand of Solid White Albacore. This recipe is actually for 6 servings, but I find it does 4 well. Kids love making this because they can safely do most of it themselves…
1 head Boston lettuce – sometimes called “Garden” or “Bibb” – if not available buy Romaine NOT Iceberg
1 lb. redskin or new potatoes
1 lb. whole green beans
4 hardboiled eggs – peeled, halved lengthwise and chilled
1 large red or Bermuda onion in fairly thin slices
3 large or 4 medium tomatoes peeled and cut in medium slices OR pint box cherry or grape ones
(1) 2 oz. can anchovy fillets drained oil reserved for dressing
(1) 5 oz. can colossal pitted ripe olives – drained
(2) 7 oz. cans solid white Albacore Tuna in water – drained or 4 tuna steaks @ 1lb. cooked to rare.
Kosher salt
½ cup white wine
2 tsp. dried tarragon
Fresh ground black pepper

Cut the potatoes in quarters, or halves, depending on size. Boil them separately or together with the beans until the potatoes are done and the beans still crisp about 10 min. Drain well, run under cold water to stop the cooking and cool. Place the potatoes and beans in an oblong container, so they can spread to marinate, with ½ cup white wine and 2 tsp. dried tarragon. Allow to marinate at least ½ hr. or all day. Separate the lettuce leaves, wash well and allow to air dry. Cover a large platter with the leaves. Pile the tuna, or fan the slices, topped with the anchovies in the center, and attractively arrange the other ingredients, in separate sections, in a surrounding circle. Sprinkle with the salt and fresh pepper.

Dressing Recipe
Wisk all ingredients together well
4 Tbs. minced shallots – onions will substitute
2 Tbs. dry mustard powder
5 Tbs. red wine vinegar
3 Tbs. fresh lemon juice
1 cup olive oil plus the oil from the anchovies
2 tsp. dried tarragon
Taste and add some of the marinating white wine if it won’t dilute too much
Kosher salt
Fresh ground Pepper
Drizzle the dressing over the platter and serve the rest on the side.

Suggested sides:  Some nice warm rolls – Clover Leaf perhaps or Crescent.

DESSERT

Chocolate No Cook Bars:
12 oz. good quality chocolate – milk or semi-sweet or a mixture
5 oz. graham crackers
½ cup +2 Tbs. stewed (jarred prunes) pitted and chopped.*
¼ cup butter
Crush the graham crackers in a plastic bag. Chop the prunes. Melt the chocolate with the butter in the microwave for 1-2 min. Stir to smooth. Mix all the ingredients together and pour into an 8 x8 inch square pan. Chill until set, about 2 hrs. Cut into 12 bars.
* Can be the remainder of the jar opened for Breakfast Turnovers, see recipe above.

 Easy Berry Angel Cake # 2
1 purchased pound cake
8 oz. tub of Whipped Topping
1pt. box of strawberries
Save several nice berries for decoration. Slice the rest and sprinkle with sugar. Allow to rest for a few hours for the juice to extract itself. Just before serving, cut the cake into 3 layers. Spread first with 1/3rd of the whipped topping, spoon ½ the sliced berries over it allowing the juice to drip down the sides. Repeat with 2nd layer. Finish with 3rd layer topped with the rest of the whipped topping and the reserved decorative berries.