Posts Tagged Baking
WINTER RATATOUILLE DIP WITH TOASTED WHOLE WHEAT PITA CHIPS
Posted by patandkrislarkin in Cooking and Baking, Uncategorized on January 18, 2012
WINTER RATATOUILLE DIP
This is a really simple recipe and it is great for an appetizer to have ready when your guests arrive. It saves great. when the party is over, put it in the fridge to use later. One thing my husband, Pat and I like to do is use the Ratatouille in an omelet for breakfast . . . FANTASTIC!!
PREP: 5 MINUTES
COOKING TIME: 10 MINUTES
SERVES – 9 SERVINGS OF 1/3 CUP EACH
POINTS PLUS VALUE: 1
Ingredients:
2 TEASPOONS OF EXTRA VIRGIN OLIVE OIL
1 CUP (1/2”) CUBED EGGPLANT
1 CUP (1/2”) CUBED BUTTERNUT SQUASH#
½ CUP (1/2”) CUBED PARSNIPS
½ CUP DICED ONION
1 (14.5 OZ.) CAN DICED TOMATOES WITH BASIL, GARLIC AND OREGANO, UNDRAINED#
¼ TEASPOON FRESHLY GROUND BLACK PEPPER
¼ CUP CHOPPED FRESH BASIL
Directions:
- 1. Heat oil in a large nonstick skillet over medium-high heat. Add eggplant and next 3 ingredients; sauté 6 minutes or until vegetables are browned.
- 2. Stir in tomatoes and pepper. Cook, uncovered, 3 minutes or until most of liquid evaporates. Stir in basil.
Calories 54: fat 1.1 g, Protein 1.5g,Carb 10.6 g, Fiber 1.7 g. sodium 190mg., Calcium 24 mg
#NUTRITIONAL BONUS: A rich source of antioxidant carotenoids, winter squash helps fight the inflammation associated with assorted metabolic disorders it also has a whopping amount of Vitamin A which supports eye health and helps fend off infections.
Processed tomatoes products not only retain most of their nutrients, but they also actually contain more bio-available lycopene than their raw, fresh counterparts. Lycopene has been linked to the reduced risk of heart disease and certain cancers.
TOASTED WHOLE WHEAT PITA CHIPS
PREP: 4 MINUTES
COOKING TIME: 6 MINUTES
OVEN TEMP: 450 DEGREES
SERVES – 4 (6 CHIPS)
POINTSPLUS: 2
Ingredients:
2 (6 INCH) WHOLE WHEAT PITAS
COOKING SPRAY (I USE OLIVE OIL)
½ TEASPOON CUMIN
¼ TEASPOON SALT
Directions:
Preheat oven to 450. Separate each pita into 2 rounds- cut each round into 6 pieces. Arrange pita wedges single layer on a baking sheet. Coat wedges with cooking spray and sprinkle with cumin and salt.
Bake for 6 Minutes or until brown.
Calories per serving: 86, Fat .9, Protein 3.2, carb 17.7, Fiber 2.5, Sodium 318mg, Calcium 7 mg
That was simple wasn’t it? If you would like to learn more about our cooking classes check out our website.
POTATO GALETTE WITH CARAWAY AND SWEET ONIONS
Posted by patandkrislarkin in Cooking and Baking on January 13, 2012
This Potato Galette with Caroway and Sweet Onions is a fantastic and simple potato dish we prepared at one of The Lark Inn Cooking Classes. This is a great compliment to any meal . . . I mean any meal whether it be breakfast lunch or dinner!
PREP: 20 MINUTES
BAKING TIME: 45 MINUTES
CRISPING TIME: 5 – 10 MINUTES MORE
OVEN TEMP: 425 DEGREES
SERVES – 6
Ingredients:
4 TABLESPOONS (1/2) STICK) OF BUTTER, MELTED, DIVIDED
½ TEASPOON CARAWAY SEEDS
2 TABLESPOONS BACON FAT, MELTED
1 TEASPOON FRESHLY GROUND BLACK PEPPER
2 POUNDS YUKON GOLD POTATOES, UNPEELED, BUT INTO 1/8 INCH SLICES
1 SMALL SWEET ONION, VERY THINLY SLICED
*SPECIAL EQUIPMENT: OUTER RING OF A 9-INCH SPRINGFORM PAN
Direction
1. Arrange a rack in middle of the oven preheat to 425 Degrees.
2. Brush a foil or parchment lined baking sheet with butter; set springform ring on top.
3. Toast caraway in a small skillet over medium heat until fragrant, about 1 minutes. Let cool. Place in a resealable plastic bag; crush with a rolling pin or bottom of a skillet. 
4. Place caraway in a large bowl, add bacon fat, 2 tablespoon butter, 1 teaspoon salt and pepper. Add potatoes; toss to coat.
5. Arrange ¼ of potatoes in an even layer inside ring on baking sheet, overlapping as needed.
6. Toss onion in a large bowl with 1 tablespoon melted butter.
7. Arrange 1/3 of onions over potatoes.
8. Repeat layers twice more, finishing with layer of potatoes. Carefully remove the ring.
9. Bake until potatoes are tender, about 45 minutes. Brush with 1 tablespoon butter. Bake until edges of potatoes are deep golden and top is crisp, 5-10 Minutes longer.
10. Run a thin spatula under galette to loosen from foil. Slide onto a platter. Season with salt, if desired.
Now all that’s left to do is to enjoy with some close friends or family!!
If you are interested in learning more about our cooking classes at The Lark Inn check out our website: The Lark Inn Cooking Classes
PECAN PIE . . . CAKE
Posted by patandkrislarkin in Uncategorized on January 12, 2012
Here is another fantastic recipe we prepared in one of The Lark Inn Cooking Classes; Pecan Pie . . . Cake. No, that’s not a typo, it is truly a cake that tastes like Pecan Pie. Oh my gosh is it good. this may not be the best for your New Year’s resolution for weight loss so don’t fix it for just having around the house. Unless of course you are one of those blessed people who can eat anything at any time and will never show it in your weight. In that case . . . make it for breakfast!
The recipe has a lot of steps to it but don’t let that scare you off. It is really pretty easy!
Here’s the recipe:
PREP: 35 MINUTES
BAKING TIME: 25 MINUTES
OVEN TEMP: 350 DEGREES
SERVES –12 SERVINGS
Ingredients FOR CAKE:
3 CUPS FINELY CHOPPED PECANS, TOASTED AND DIVIDED
½ CUP BUTTER, SOFTENED
½ CUP SHORTENING
2 CUPS SUGAR
5 LARGE EGSS, SEPARATED
1 TABLESPOON VANILLA EXTRACT
2 CUPS ALL-PURPOSE FLOUR
1 TEASPOON BAKING SODA
1 CUP BUTTERMILK
¾ CUP DARK CORN SYRUP
1 RECIPE PECAN PIE FILLING
1 RECIPE PASTRY GARNISH
Directions FOR CAKE:
- 1. Sprinkle 2 cups pecans evenly into 3 generously buttered 9-inch round cake pans; shake to coat bottoms and sides of pans.
- 2. Beat ½ cup butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Stir in vanilla.
- 3. Add flour and baking soda to butter mixture alternately with buttermilk, beginning and ending with flour. Beat at low speed until blended after each addition. Stir in remaining 1 cup finely chopped pecans.
- 4. Beat egg whites at medium speed until stiff peaks forms; fold one-third of egg whites into batter. Fold in remaining egg whites. Do not overmix. Pour batter into prepared pans.
- 5. Bake at 350 degrees for 25 minutes or until done. Cool in pans on wire racks 10 minutes. Invert layers onto wax paper-lined wire racks. Brush tops and sides of layers with corn syrup, and cool completely.
- 6. Spread half of Pecan Pie Filling on 1 layer, pecan side up. Place second layer, pecan side up, on filling; spread with remaining filling. Top with remaining layer, pecan side up.
- 7. Arrange Pastry garnish on and around cake.
PECAN PIE FILLING
PREP TIME: 10 MINUTES
COOKING TIME: 5 TO 7 MINUTES
CHILLING TIME: 4 HOURS
Ingredients FOR PECAN PIE FILLING:
½ CUP FIRMLY PACKED DARK BROWN SUGAR
¾ CUP DARK CORN SYRUP
1/3 CUP CORNSTARCH
4 EGG YOLKS
1 ½ CUPS HALF-AND-HALF
1/8 TEASPOON SALT
3 TABLESPOONS BUTTER
1 TEASPOON VANILLA EXRACT
Directions FOR PECAN PIE FILLING:
1.Whisk together first 6 ingredients in a heavy 3-Quart saucepan until smooth. Bring mixture to a boil over medium heat, whisking constantly; boil 1 minute or until thickened. Remove from heat; whisk in butter and vanilla extract. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill 4 hours.
Yield: about 3 cups
Note: to chill filling quickly, pour filling into a bowl. Place bowl in a larger bowl filled with ice. Whisk constantly until cool (about 15 minutes).
ENJOY!!
If this positing was interesting to you visit my website: http://www.thelarkinn.com/CookingClasses.html
Kris Larkin 