Homemade marshmallows

Homemade Marshmallows
[printable version here:]


There is almost nothing better on a cold night than a delicious glass of hot chocolate. These marshmallows are the secret ingredient that makes it heavenly. And, if you like smores...


2 ½ Tbs unflavored gelatin
½ cup plus 3 Tbs water (divided)
2 cups sugar
1 cup light corn syrup
¼ cup honey
1/8 tsp salt
2 ½ tsp vanilla extract
¼ tsp almond extract (optional)
1 cup powdered sugar for dusting marshmallows


Line a 9x13 pan with wax or parchment paper, allowing the paper to hang over the ends by 1 inch or more. Coat the paper with nonstick spray.


In a small bowl, sprinkle the gelatin over ½ cup cold water. Let stand until the gelatin softens, about 5 minutes.


In a heavy 4-quart saucepan over medium-high heat, stir together the sugar, corn syrup, honey, 3 Tbs water and salt until well blended. When the sugar dissolves, raise the heat and bring the mixture to a full boil, stirring. Boil for 20 seconds. Stir in the gelatin mixture, vanilla and almond extracts (if using). Cook, stirring, for 30 seconds. Remove from the heat and continue stirring until the gelatin completely dissolves.


Pour the mixture into a standing mixer with a whisk attachment. Gradually raise the mixer speed from low to high; beat until the mixture is stiffened, lightened, and very fluffy, 5-7 minutes.


Using a rubber spatula coated with nonstick spray, scrape out the marshmallow mixture into prepared baking dish, spreading evenly, Coat a sheet of wax paper with nonstick spray, then pat it down on the marshmallow surface. Let the mixture cool and firm up, at least 6 hours (preferably 24 hours).


To cut the marshmallows, sift 1/3 cup of powdered sugar onto a cutting board. Lift the marshmallow slab out of the baking dish and peel off the wax paper. Sift 1/3 cup of powdered sugar over the top of the slab. Using lightly greased kitchen shears or a greased knife, cut the slab to form generous 1-inch marshmallows. Dust all sides of the cut marshmallows with the remaining powdered sugar to prevent sticking.

Easy Barbecued Beef Sandwiches

Easy Barbecued Beef Sandwiches
[printable version here:]

Most of the time, if we want a really delicious dinner, I have to spend some time in the kitchen. But, every once in a while, there really easy recipe that tastes great. This is one of those. This dish takes minutes to throw together and then cooks itself in the crockpot. The result? Tender, smoky barbecued beef sandwiches. Everyone in the family is a fan.

1 (3 to 4 lb.) beef brisket
2 Tbs. liquid smoke
1 package Lipton Onion Soup mix
barbecue sauce

Place brisket on large sheet of heavy duty aluminum foil. Sprinkle with onion soup mix and then liquid smoke. Seal foil around brisket, and put in slow-cooker. Cook on low 10 to 12 hours (high 4 to 6 hours). Remove brisket pouch from slow-cooker, and add barbecue sauce to cooker. Slice brisket into thin slices against the grain. Return sliced brisket to slow-cooker and cook until sauce is heated through, 15-20 minutes. Serve on rolls.

Beef and Barley Soup

Beef and Barley Soup

serves 6-8

[printable version here:]

It's been a while since I made this soup, but now that the weather has turned bitterly cold, this is just what I needed, and I forgot how delicious it is. And as an added bonus, you can prepare it ahead of time and then throw it in the crockpot for a meal that's ready when you are.

3 lbs. boneless beef chuck stew meat, cut into 1-inch pieces

salt and pepper
2 Tbs. vegetable oil
2 onions, chopped
2 carrots, peeled and chopped
6 garlic cloves, minced
1 Tbs. minced fresh thyme leaves (or 1 tsp. dried)
3 Tbs. tomato paste
1/2 cup red wine
8 cups low-sodium beef broth
2 cans diced tomatoes
1 cup pearl barley
1 Tbs. cider vinegar

Pat beef dry with paper towels and season with salt and pepper. Heat 2 tsp. oil in large skillet over medium-high heat until just smoking. Brown half of beef, about 8 minutes. Transfer to slow cooker and repeat with additional 2 tsp. oil and remaining beef.

Add remaining oil, onions, and carrots to skillet and cook until vegetables are softened, about 5 minutes. Cook garlic, thyme, and tomato paste until fragrant, about 30 seconds. Stir in wine, using wooden spoon to scrape up browned bits. Transfer to slow cooker.

Add broth, tomatoes, and barley to slow cooker. Cover and cook on low until meet is tender, 7-9 hours (or cook on high 4-5 hrs.). Skim fat from surface. Stir in vinegar and season with salt and pepper.

To make ahead: Prepare up to the point where you add the the broth, tomatoes and barley. Place browned beef and vegetables covered in the fridge overnight. In the morning, transfer to the slow cooker and proceed with the rest of the recipe.

pumpkin cheesecake with gingersnap crust

pumpkin cheesecake with gingersnap crust

[printable version here:]

[for the crust]

1/4 lb. gingersnaps (about 20 small cookies)

1/3 cup pecan halves

1/4 cup firmly packed light brown sugar

4 Tbs. (1/2 stick) unsalted butter, melted

[for the filling]

3/4 cup firmly packed light brown sugar

1 tsp. ground cinnamon

1/4 tsp. ground allspice

1/4 tsp. ground ginger

1/4 tsp. ground cloves

1 lb. cream cheese, at room temperature

3 eggs

1 cup pumpkin puree

[for the topping]

1/2 cup pecan halves

1 Tbs. unsalted butter

2 Tbs. granulated sugar

Preheat oven to 350F.  Lightly butter a 9-inch springform pan.

To make the crust, in a food processor, combine the gingersnaps and pecans and process until crumbly. Add the brown sugar and melted butter and pulse for a few seconds to blend. Transfer the crumb mixture to the prepared pan. Use your fingers to pat the mixture into the bottom and evenly all the way up the sides of the pan. Refrigerate for 20 minutes.

To make the filling, in a small bowl, stir together the brown sugar, cinnamon, allspice, ginger and cloves. In a large bowl, using an electric mixer, beat the cream cheese on medium speed until smooth and creamy. Using a rubber spatula, occasionally scrape down the sides of the bowl. Gradually add the brown sugar mixture, beating until smooth. Add the eggs one at a time, beating well after each addition. Add the pumpkin puree, beating until smooth. Using the rubber spatula, scrape the batter into the chilled crust and smooth the top.

Bake the cheesecake until set or until a knife inserted into the center comes out clean, 35 to 40 minutes. Transfer the pan to a wire rack and let cool completely. Cover and refrigerate until ready to serve.

To make the topping, set aside 10 pecan halves and coarsely chop the rest. In a small fry pan over medium-high heat, melt the butter. Add all of the pecans, sprinkle with the granulated sugar and cook, stirring, until the sugar melts and the nuts are toasted and caramel coated. Transfer the nut mixture to a plate and let cool completely, then store in an airtight container.

Just before serving, sprinkle the chopped pecans over the cheesecake and arrange the halves evenly around the perimeter.

Serves 10 to 12.

[Adapted from Williams-Sonoma, Thanksgiving Entertaining, by Lou Seibert Pappas]

brussels sprouts with bacon and thyme

brussels sprouts with bacon and thyme

[printable version here:]

Before this recipe, you never knew they could taste so good!  

[ingredients]

• 2 lb. brussels sprouts
• 5 oz. bacon, diced
• 4 shallots, finely chopped
• 2 tsp. finely chopped fresh thyme
• 1 1/4 to 1 1/3 cups chicken or turkey stock
• 2 Tbs. unsalted butter
• 3 Tbs. olive oil
• 3 tsp. salt

Cut or pull off any dry outer leaves from the brussels sprouts. Trim away any brown spots and slice off the dry stem end. Cut the brussels sprouts into quarters. Set aside.

Heat a large sauté pan over medium heat. Cook the bacon until golden brown, about 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Pour off the fat in the pan and discard.

Return the pan to medium heat, add the shallots and thyme and cook until soft, about 5 minutes. Transfer the shallot mixture to the bowl with the bacon. Pour 1/4 cup of the stock into the pan and, using a wooden spoon, stir to scrape up the browned bits from the pan bottom. Pour the stock over the bacon mixture.

Using paper towels, wipe out the pan and place over medium-high heat. Melt the butter with the olive oil. Add the brussels sprouts and salt and stir to coat evenly. Cook until the brussels sprouts begin to brown, 3 to 4 minutes. Stir again, then cook for 3 to 4 minutes more. Stir in 1/4 cup of the stock. Continue cooking, stirring occasionally and adding more stock as needed, until the brussels sprouts are soft, about 15 minutes more. Add the bacon mixture and any remaining stock and stir to incorporate. Transfer to a warmed serving bowl and serve immediately.

Serves 8 to 10.

[via Williams-Sonoma Kitchen]

Banana Cream Pie with Chocolate

Banana Cream Pie with Chocolate

[printable version here:]

Banana cream pie is a favorite in my husband's family, so for the past several years I've made this delicious pie every Thanksgiving in addition to our regular pumpkin and pecan pies. The homemade custard filling is hard to beat! And bananas and chocolate are just perfect for each other.

[Crust]

2 1/2 cups Oreo crumbs (white middles removed)

1/8 cup sugar
1/4 cup mashed banana
1/4 cup unsalted butter, melted
1 bar of good semi-sweet or milk chocolate

Preheat oven to 350 degrees. Stir crumbs, sugar, and mashed banana in large bowl to blend. Add butter and stir to moisten evenly. Press onto bottom and up sided of 10-inch-diameter glass pie dish. Chill until firm, about 30 minutes. Bake crust until set, 10-15 minutes. Cool completely. Meanwhile, in a double boiler, melt chocolate. Brush a thin coat of chocolate on crust. Let set.

[Filling]

1/2 cup sugar

1/3 cup cornstarch
1/4 tsp. salt
1 1/2 cups whipping cream
1 1/2 cups whole milk
3 large egg yolks
1/2 vanilla bean, split lengthwise
2 Tbs. unsalted butter
1 tsp. vanilla extract
5 ripe bananas, cut crosswise into 1/4-inch thick slices

Whisk sugar, cornstarch, and salt in heavy medium saucepan to blend. Gradually whisk in whipping cream and whole milk, then egg yolks. Scrape in seeds from vanilla bean; add vanilla bean. Whisk over medium-high heat until custard thickens and boils, about 6 minutes. Remove from heat. Whisk in unsalted butter and vanilla extract. Discard vanilla bean. Transfer custard to large bowl; cool completely, whisking occasionally for about 1 hour.

Stir custard to loosen, if necessary. Spread 1 cup custard over bottom of prepared crust. Top with half of sliced bananas, then 1 cup custard, covering bananas completely. Repeat layering with remaining bananas and custard. Chill banana cream pie until filling is set and crust softens slightly, at least 8 hours and up to 1 day. Cut pie into wedges and serve with a dollop of whipped cream and chocolate shavings.

Roasted Cauliflower Soup

Roasted Cauliflower Soup

[printable version here:]

This mild soup is a great first course to start off a delicious Thanksgiving meal.

2 heads of cauliflower

2 garlic cloves
2 shallots
2 Tbs. olive oil
4 cups chicken broth
1 tsp. finely chopped thyme
1 bay leaf
1/2 cup freshly grated Parmesan cheese
2 cups heavy cream

Cut cauliflower into 1-inch florets (aprox. 10 cups) and roughly shallots into large pieces. In a large baking pan, toss cauliflower, garlic and shallots with oil to coat. Season with salt and pepper. Roast in 375 degree oven for 30-45 minutes, until golden.

In 4 quart saucepan simmer broth, roasted cauliflower mixture and herbs for 30 minutes, or until very tender. Add up to 1 cup of additional chicken stock if too much liquid has simmered out. Discard bay leaf, add Parmesan, and in a blender, soup in batches. Add cream and season with salt and pepper to taste. Heat through over moderate heat.

Top with croutons and serve warm.