Welcome to my Blog 'In The Kitchen With Don'! Thank you for your visit and come back soon!

Sunday, September 11, 2016

Another Chocolate Sugar Cookie

1 cup butter, softened
1 1/2 cups brown sugar
2 eggs
1 teaspoon vanilla
3/4 cup cocoa powder
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup granulated sugar for rolling

Cream together butter and brown sugar with a mixer until fluffy. Beat in the eggs  and then vanilla. Combine cocoa powder, flour, baking soda and salt. Slowly add flour mixture to butter mixture. Mix well.  Refrigerate dough for one hour.
Using a cookie scoop, scoop dough and place into granulated sugar, roll around to coat. Place sugar coated dough on lightly greased or parchment lined baking sheet, space cookies 2 inches apart. Bake in a preheated 350 degree oven for 9-10 minutes.
Let cookies cool on baking sheet for 10 minutes before removing to racks to cool completely

Tuesday, August 23, 2016

Oatmeal, Raisin and Pecan Cookies

1 cup butter, softened
1 cup dark brown sugar
1 cup white sugar
2 eggs
1 tbsp vanilla
2 tsp cinnamon
1 tsp. ginger
1/4 tsp cloves
1/2 tsp. nutmeg
1 tsp, cardamom (optional)
1 tsp baking soda
1 tsp baking powder
4 cups rolled oats
2 cups flour
2 cups raisins (or other dried fruit and increase if you like lots of fruit)
2 cups chopped pecans

Preheat oven to 350 degrees.   Beat the sugars and butter together until smooth and fluffy, then beat in the eggs and vanilla.   Add the remaining ingredients and mix until well blended and the dough sticks together well.  Form the dough into balls with about 1 1/2 tbsp of dough, then place on an ungreased cookie sheet about two inches apart.   Bake 12-13 minutes or until lightly browned.   Allow to cool on the pan a few minutes, then remove to a rack to finish cooling.  Makes about 5-6 dozen, depending on the size of the cookies.

Dried cherries and almonds in place of the raisins and pecans is very good.   If you like, you can also just leave out the nuts and fruits.   If doing that, I would add another 1/2 cup of rolled oats.    

Sunday, May 22, 2016

Easy and Special Fruit Cobbler

4 - cups canned sliced peaches in juice, drained or other fruits/berries
1/2 - cup butter, softened
3/4 - cup sugar
1 - teaspoon vanilla extract
1/2 - cup milk
1 - cup all purpose flour
1/8 - teaspoon salt
1 - teaspoon baking powder
1/3 - cup sugar
 1/2 - teaspoon cinnamon
1 - tablespoon cornstarch
1/4 - cup boiling water

Preheat oven to 375 degrees. Spray a 8x8 inch baking pan with non stick spray. Drain the sliced peaches and arrange them in the bottom of the baking pan.In a large bowl or kitchen aid mixer, cream the butter with 3/4 cup sugar. Add the vanilla extract and mix well. Add the milk, flour, salt and baking powder to the sugar butter mixture. Mix until creamy. Spread the batter over the peaches and smooth. In a separate bowl, mix 1/3 cup sugar and 1/2 teaspoon cinnamon with the cornstarch. Sprinkle the mixture evenly over the batter. Pour the boiling water over the sugar mixture making sure to cover all of the sugar with the water. This is where the magic happens and what makes the crispy topping. Bake at 375 for 40-45 minutes. Cool slightly before serving.
Note: Fresh peaches can be substituted for canned peaches. About 4 peaches is equal to 3 cups.
Blackberry version follow the recipe above and use 4 cups fresh blackberries or other berries in place of peaches, omit the cinnamon and continue with the recipe as directed. 
 The cornstarch and boiling water topping gives the top of the cobbler a smooth, shiny and crispy topping.   

Friday, April 1, 2016

A Simple Salad

Here is a very simple salad is is a perfect side dish or light lunch.   The ingredients are variable and you add what you have or like and in whatever amounts you like.   Feel free to experiment.   Very simple, equal amounts of any or all of these, diced in the roughly the same sized pieces.

cucumber, peeled or not as you wish
sweet peppers
green onions

I then dress it with a good olive oil and a couple grindings of salt and black pepper.   Allow to sit for a few minutes before serving. 

Don's Mushroom Lasagna

A very and decadent meatless meal here.   If you are a fan of mushrooms, you will love this delicious meal.

For mushrooms:
2 lbs. mixed mushrooms, chopped
2 oz. dried mushrooms, rinsed and then covered with 1 cup, cooked in the microwave for three minutes, then allowed to soak another 10 minutes  (optional)
1 small onion, peeled and finely chopped
4 cloves garlic, peeled and finely chopped
3 tbsp. butter & 3 tbsp. olive oil

Drain the soaked mushrooms, reserving the broth and chop the mushrooms then adding to the raw ones.  In a large Dutch oven heat the oil and butter, add the mushrooms and onion and fry on medium heat until well browned, stirring often.  When slightly browned, add the garlic and keep cooking.   Remove from heat and remove mushrooms to a bowl.

Cream Sauce:
1/2 cup butter
1/2 cup flour
mushroom soaking liquid and enjoy milk to make 5 cups.   Heat the butter in the Dutch oven you fried the mushrooms in.   Add the flour and, stirring constantly, lightly brown the flour in the butter, slowly stir in the milk/broth mixture and continue stirring until it is thickened.  Simmer about 2 minutes.    Remove from heat and cool.

Assembling the lasagna:

4 cups mozzarella cheese
2 cups grated Parmesan cheese
2 cups ricotta cheese, mixed with an egg and 1/2 tsp salt and 1/2 tsp black pepper
9 lasagna noodles,  cooked,  drained, rinsed and cooled

Preheat oven to 350 degrees.   Grease a 9x13 inch cake pan.   Spread a thin layer of of the sauce on the bottom of the pan.  Place three noodles in the bottom of the pan.  spread with some of the sauce, then sprinkle half the ricotta over the sauce, then half of the mushrooms and a thin layer of the grated cheeses.   Repeat.  Place the last three noodles over the top of the second layer.  Spread with the remainder of the sauce and then the remaining grated cheeses.   Bake in the preheated oven about 45 minutes or until bubbling and the top of the cheese is lightly browned.   Remove from the oven and allow to sit and cool about 15-20 minutes before serving.