Ingredients
1 cup wheat berries
6 1/2-inch thick slices whole grain crusty country bread
1 tablespoon extra-virgin olive oil
1 teaspoon snipped fresh oregano
1 teaspoon snipped fresh tarragon
1/4 teaspoon salt
3 ounces Manchego or Parmesan cheese, shaved or grated
1 15 ounce can chickpeas, rinsed and drained (optional)
1 cup chopped fresh tomatoes
1 cup seedless green grapes, halved
1/2 cup sliced or chopped English cucumber
1/4 cup seeded and chopped yellow sweet pepper
1/4 cup extra-virgin olive oil
2 tablespoons chopped red onion
2 tablespoons red wine vinegar
1 tablespoon snipped fresh oregano
2 teaspoons snipped fresh tarragon
1/2 teaspoon salt
Cracked black pepper

Directions
1. In a medium bowl combine wheat berries and 3 cups water. Let soak 1 hour; drain. Transfer to a medium saucepan. Add water to cover by 2 inches; place over high heat. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, or until wheat berries are tender and some of the grains are splitting open at the tip. Pour into a fine mesh strainer; drain. Transfer to a large bowl. Let cool completely.
2. Preheat oven to 300 degrees F. Place bread slices on a baking sheet. In a small bowl combine 1 Tbsp. olive oil, 1 tsp. oregano, and 1 tsp. tarragon. Brush olive oil mixture on bread slices. Sprinkle with 1/4 tsp. salt. Bake 20 minutes or until bread is crisp. Sprinkle with cheese; bake 2 minutes more.
3. Meanwhile, in a large bowl combine chickpeas (if using), tomatoes, grapes, cucumber, sweet pepper, 1/4 cup olive oil, red onion, red wine vinegar, 1 Tbsp. oregano, 2 tsp. tarragon, and 1/2 tsp. salt. Toss to combine. Add wheat berries; toss to mix well.
4. To serve, spoon wheat berry mixture over bread slices. Sprinkle with black pepper. Makes 6 servings.

CHEESECAKE:
Two (8-ounce) packages cream cheese, at room temperature
2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract

RED VELVET CAKE:
2 1/2 cups all purpose flour
1 1/2 cups granulated white sugar
3 tablespoons unsweetened cocoa powder (not Dutch process)
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups vegetable or canola oil
1 cup buttermilk
1/4 cup (two 1-ounce bottles) red food coloring
2 teaspoons vanilla extract
2 teaspoons white vinegar

CREAM CHEESE FROSTING:
2 1/2 cups powdered sugar, sifted lightly to remove any lumps
Two (8-ounce) packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla extract

Directions

1. Prepare the cheesecake layer: Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan). In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.

2. Prepare the cake layers: Preheat oven to 350 degrees F. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.

3. Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not overbeat).

4. Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.

5. Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won’t be transferring any red crumbs into the bowl of frosting). Don’t worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn’t have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings ). Keep this cake refrigerated.

If we had dinner almost ready, she’d say, “Oh, bring it over, we were just going to have crackers and milk.” (A family favorite ‘light supper’.) We’d carry a big pot of ‘something’ across the street with a few sides and set it all around Grandma’s table.

There was always plenty. I don’t remember EVER not having enough for all of us, and company too, if someone came along.

We’d eat dinner and then out would come the most decadent dessert you can imagine… And this was always one of her favorites.

Old Fashioned Banana Pudding

Ingredients:

1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups milk (NOT skim)
4 or 5 ripe bananas, sliced thin (cover with plastic wrap or sprinkle with lemon juice to keep them from turning brown)
1 box vanilla wafers
1 teaspoon Vanilla extract
1 tablespoon Butter (not margarine)
4 Egg yolks (Large eggs or better)

Meringue:

4 egg whites, room temperature
5 tablespoons sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract

Directions:

Preheat oven to 375°F. Line the bottom of a 9×9-inch pan with a layer of vanilla wafers.

Combine sugar, flour and salt in a bowl, and mix well. Set aside.

In a heavy saucepan, beat the egg yolks well. Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly. Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until mixture reaches a nice pudding consistency. Make sure you don’t scorch the pudding. Remove from heat.

Place a layer of banana slices on top of the vanilla wafers. Pour half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.

Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.

Bake until meringue browns, 12 to 15 minutes.

(This particular recipe is being passes around on facebook recently. I vaguely remember that Grandma’s Banana Pudding was topped with a sprinkling of Allspice and Sugar. She always served hers in the green glass dishes she collected from the Soap she used from IGA Grocery. The dishes are almost as memorable as the Banana Pudding!)

A friend recently made this quick, yummy cookie recipe for me.  For some odd reason, of which I have no logical explanation, the cookies had a ‘disappearing’ quality – the plate emptied quickly, and I’m sure it had nothing to do with me!

I then fed these cookie lovelies to my visiting friends last week.  I substituted a fudge mix and added ½ C each, of raisins and applesauce.  The same phenomenon occurred – the plate cleared off in no time.

So, be oh-so-careful when you make these – I am thinking there may be a peculiar chemical reaction that causes the mass to change to energy – or some such complex physics formula of which my gray hair has erased.

Pumpkin Cake Cookies

1 box spice cake mix (extra moist)

1 small can 100% pumpkin

Mix together these 2 ingredients well (I use my pastry cutter tool – it works for everything),  and spoon onto a greased cookie sheet to your cookie size.

Bake at 350 degrees for about 12 to 18 minutes – depending on your altitude, oven, size of cookies and growling stomach.

Cool; eat.  But eat quickly…chemistry with this particular recipe…is magical.

I’m thinking I might use the spice mix, grate up a big Granny Smith, add 1/2 C applesauce and raisins, for a grand-kids treat.  The added fruit might just ease my conscience a little; I so hate to send the little tikes home to Mom – in a total state of ‘fizz’…

Let us know your take on this easy, quick snack – just perfect for those unexpected quests on a busy Saturday afternoon.

We’d enjoy hearing if your life…really improves through chemistry.

NOTES: There is a new tin foil available that incorporates a ‘non-stick’ side; quick and clean.

1 Tbsp. fresh lemon juice
2 tsp. extra virgin olive oil
2 tsp. fresh dill, chopped
2 tsp. fresh cilantro, chopped
2 tsp. fresh terragon, chopped
1 clove garlic, finely chopped
2 small red potatoes, thinly sliced
2 (4 to 5 oz. each) white fish fillets (such as halibut, red snapper, or tilapia)
1/2 tsp. sea salt or Himalayan salt
1/4 tsp. ground black pepper

Preheat oven to 450 degrees Fahrenheit. Combine lemon juice, olive oil, dill, cilantro, tarragon, and garlic in a small bowl; mix well and set aside.

Arrange two 12 x 13-inch pieces of foil on a large baking pan; coat lightly with nonstick cooking spray. Arrange potato slices evenly on center of each foil.

Season fish fillets evenly with salt and pepper and place each fillet on top of potato slices that are on each aluminum foil. Spoon lemon and herb mixture evenly over each fish fillet. Bring up foil sides; double fold top and ends to seal each packet, leaving room for heat circulation inside.

Bake for 10 to 12 minutes or until fish is just opaque in center and vegetables are crisp-tender. Carefully open packets, allowing steam to escape away from you and let cool briefly. Using a spatula, gently push the fish and vegetables onto plate.

Preparation Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes

Nutritional Information: (per serving)

(www.melskitchencafe.com)

The first pie crust I made 40 odd years ago – though perfect in almost every way – could have been registered as a lethal weapon; it was hard as lead!  My Mother raised 5 of us as a single parent, working two jobs most of our growing years; learning to cook came in individual, sometimes traumatic lessons. Understandably over the years, I’ve steered clear of pie crust and quick bread/muffin recipes.

My recent cooking bravery led me to this mouthwatering, delicate and light muffin recipe.  This is my 4^th creation with this recipe, each try being simply delicious. First muffins, then a combo of muffins and a small loaf, the 3^rd a big loaf and this one, of course, a Bundt version. Raisins have been a standard addition with other additions such as bananas and applesauce giving the finished product subtle but yummy differences.

It’s versatile and made of common refrigerator and pantry staples, a quick Saturday morning yummy for DH and the kids.  Let us know how this turns out in your kitchen – especially the topping, as I’ve not yet used that part of the recipe.

Yield: 2 dozen muffins

1 2/3 C flour (I use 1 C. whole wheat and 2/3 white)

1 C sugar (I use 2/3 C brown sugar)

1 TBLSP pumpkin Pie Spice (I use 2)

1 TSP baking soda

¼ TSP salt (if you’re watching your salt, skip this)

¼ TSP baking powder

1 C canned pumpkin

½ C butter or margarine

2 large eggs, lightly beaten

1 Granny Smith Apple, peeled and finely grated/chopped

1 TSP Pumpkin Pie Spice

3 TBLSPS sugar

Combine first 6 ingredients in a large bowl; make a well in center of mixture.

Combine pumpkin, butter, and eggs in another bowl and add to dry ingredients, stirring just until moistened.

Fold in chopped apple and spoon into greased muffin pans, filling two-thirds full.  Combine 3 tablespoons sugar and 1 teaspoon pumpkin pie spice; sprinkle evenly over muffins.

Bake at 350 degrees for 20 minutes. Remove from pans immediately and cool on wire racks.

Original author’s tip: if you don’t have pumpkin pie spice, use the following; ½ tsp cinnamon, ¼ tsp ginger, 1/8 tsp nutmeg, 1/8 tsp cloves.

Please let us know how your version of this recipe turned out.  We post all appropriate comments; learning new recipes is mega fun!

Danielle

NOTE: Don’t tell Danielle, but I recently made this same cake adding 2 TBSP cocoa to the mixture and about 2 cups of walnuts and 1 cup of chocolate chips. I didn’t have the apple, so I put in applesauce instead. The cake was literally AMAZING. I don’t remember if she had given me the site, or if it was something I found, but seriously… that was Chocolate to Die For! I don’t know who it was that first mixed chocolate, apples and pumpkin, but they must have been seriously in love with decadence!!!!

Cake Ingredients
1-1/3 all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½  tsp salt
½ cup heavy cream
½ cup espresso (1 shot, I make mine a double)
1 tsp vanilla extract
½ cup (1 stick) unsalted butter, at room temperature
½ cup granulated sugar
½ cup dark brown sugar
1 egg, at room temperature

Salted Caramel Buttercream Frosting Ingredients
1/4 cup granulated sugar
2 tbsp water
1/4 cup heavy cream
1 tsp vanilla extract
1 stick salted butter, at room temperature
1 stick unsalted butter, at room temperature
1/2 tsp sea or kosher salt
1 1/2 cups powdered sugar

Chocolate Dip Ingredients
4 oz semisweet chocolate
2 tbsp heavy cream
4 tbsp powdered sugar
4-5 tbsp water, warm

Directions
Pull espresso shots and set aside to cool. Preheat oven to 350 degrees F. Prep a cake 9×13 cake pan. Whisk together flour, cocoa powder, baking powder, baking soda and salt.

Beat butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add egg and beat until combined. In a measuring cup, combine the cream, espresso and vanilla. Slowly add the flour mixture, alternating with coffee mixture, ending with flour mixture.

Pour batter into cake pan. Bake for 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool for 15 minutes in the pan, then pop it out onto a platter and cool for an additional 30—if the cake crumbles when you pop it out of the pan, don’t worry. You’re going to be crumbling it anyway, and more surface space for cooling is a good thing. Finally, to prep cake for the cake balls, either refrigerate it for 2-3 hours, or put it in the freezer for 20 minutes.

To make caramel sauce for buttercream, stir together granulated sugar and water in a saucepan. Bring to a boil over medium high heat. Cook without stirring until mixture turns a deep amber color. Remove from heat and slowly add in cream and vanilla, stirring until very smooth. Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.

In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy. Reduce speed to low and add powdered sugar. Mix until thoroughly combined.

Add caramel and beat on medium high speed until light and airy, and completely mixed (about 2 minutes).

Place wax paper on a cookie sheet with edges. Trim any hard edges off the cake and crumble it into a bowl. Gradually add the frosting until you get a consistency you’re happy with (begin with 1/2 cup).

Mix together with your hands to ensure that the frosting is evenly distributed.

Scoop out batter with whatever you want to make a uniform shape: melon baller (small), tablespoon, cookie scoop.

Place in refrigerator for 2-3 hours or in freezer for about 20 min. Once firm, it’s time to dip. It is best to only take a few balls out at a time. If you take them all out when you start dipping some will start to soften.

I actually had chocolate dip leftover from when I made the chocolate dipped chocolate cupcakes with orange cream cheese frosting, so that’s what I used. SugarDerby recommends Almond Bark, but I’m a firm believer in use what you have. You’re going for melted chocolate. [Note: halfway through my dipping, I began to run low on chocolate. I didn't have any more semisweet chocolate left, but I had 3 oz. of unsweetened chocolate. So I added that to the bowl, set it over a saucepan of water, heated it up and added cream and confectioners sugar until the flavor was right. I also added a little water to thin the chocolate—better for dipping.]

Dip each cake ball into the chocolate, using a fork, and coat it. Lift with fork and tap excess off on side of bowl. “Flip” the ball onto the wax paper then smooth the fork edges with a little more coating.

Cranberry Jalepeno is my favorite.

Grab your trio and a trio for a gift from Madison Creek Farms!

Pancetta Frittata Muffins

(Makes 12 Muffins)

8 large eggs
1/2 cup milk
1/4 cup cream
1/2 cup mascarpone cheese
1/4 cup Romano cheese
6 ounces diced pancetta
5 ounces smoked mozzarella cheese diced
1/2 cup grated Parmigiano Reggiano cheese
1/4 cup finely chopped fresh, italian, flat-leaf parsley
2 cloves garlic minced
3/4 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
1/8 teaspoon nutmeg

Preheat oven to 375 F. Spray a standard sized 12 cup muffin tin with cooking spray
Add the eggs, milk, cream, and mascarpone to a blender and blend until well combined. Pour the mixture to a large bowl. Add the Romano, pancetta, smoked mozzarella, grated Parmigiano, parsley, garlic, salt, pepper, and nutmeg, Stir the ingredients to combine.

Using a small ladle, divide the mixture evenly into each of the 12 muffin cups filling to the top with the liquid. It’s a little messy filling the cups, but don’t worry it’s worth it!

Bake until firm and cooked through, 30 to 35 minutes. Allow to cool for a couple of minutes and remove from tin.

Make ahead tip: To freeze, allow muffins to cool completely on a wire rack then wrap individually in saran and place in a freezer baggie for up to 2 weeks. To serve, place frozen muffins on a cookie sheet and place in 350F oven for 15-20 minutes until heated through.

Serve with fresh grated Parmesan cheese.

Grilled Chicken & Veggies

Slice chicken breasts to 1/2 inch thickness and lay out on large platter.

Sprinkle with a healthy amount of Worcestershire sauce and allow to rest for about ten minutes.

Set grill to medium heat and chop vegetables to fit on skewers.
(We like peppers, broccoli, cauliflower, onion and celery on ours.)

Lightly season all with salt and pepper – lemon pepper is really good here.

Drizzle a bit of lemon juice over veggies and place on upper rack of grill.

Place chicken on lower rack, close grill for 7 minutes.

Flip chicken, close grill for 5 – 7 minutes.

Veggies will be tender crisp and chicken will be done. Serve with steamed rice if desired.

Prepare one skewer of veggies and a slice of chicken for each person, rice per serving needed.

We particularly love the veggies on skewers, because they’re fun to eat that way.