Blog Archives

Spicy Chile Oil

8/28/2019

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Yield: 2 cups oil

Author: Kathy Schowe

Spicy Chile Oil

ingredients:

2 cups vegetable oil
3 tablespoons crushed chile flakes and seeds
1 tablespoon szechuan peppers crushed

instructions:

How to cook Spicy Chile Oil

Combine ingredients in a sauce pan and bring to almost boiling.
Cool and put in a clean jar for serving.

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Enchilada Sauce

8/28/2019

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Author: Kathy Schowe

Enchilada Sauce

ingredients:

¼ cup vegetable oil
1 tablespoon flour
¼ cup chile powder
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon ground pepper
2 cups chicken stock
1- 10 ounce can tomato paste

instructions:

How to cook Enchilada Sauce

Heat the oil in a sauce pan and add the flour. Stir and cook for 5 minutes.
Add in the chili powder, oregano, garlic powder, onion powder, cumin, salt and pepper and cook over medium for a few minutes.
Add in the chicken stock and tomato paste and stir as it thickens. Taste and adjust seasonings.
Serve over your favorite enchiladas.

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Easy Vinaigrette

8/28/2019

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Author: Kathy Schowe

Easy Vinaigrette

ingredients:

2 tablespoons champagne vinegar
1 teaspoon dijon mustard
1 teaspoon honey
1 garlic clove crushed
2 tablespoons olive oil
salt & pepper

instructions:

How to cook Easy Vinaigrette

Whisk all ingredients except the olive oil in a medium bowl.
Whisk in olive oil until emulsion forms.
Drizzle over your favorite salad.

NOTES:

This recipe works with all kinds of vinegar. Try substituting tarragon vinegar, or apple cider vinegar. You can also substitute grainy mustard for the dijon and add your favorite chopped fresh herbs!

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Spicy Asian Dipping Sauce

8/28/2019

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Author: Kathy Schowe

Spicy Asian Dipping Sauce

ingredients:

½ cup soy sauce
½ cup ponzu sauce
1 tablespoon sesame oil
1 tablespoon hoisin sauce
1 tablespoon honey
1 teaspoon fish sauce
1 clove garlic crushed
1 tablespoon grated ginger

Topping

1 tablespoon toasted sesame seeds
1 teaspoon sriracha
1 sliced scallion

instructions:

How to cook Spicy Asian Dipping Sauce

In a small bowl combine the first 8 ingredients and stir to combine.
Top with topping ingredients and serve.

NOTES:

Spicy Asian sauce kicks up lettuce wraps, wontons, crunchy cucumber salad, soft shell crab, seafood, you name it... you'll want to dip it in this sauce!

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Baby K's BBQ Sauce

8/28/2019

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Author: Kathy Schowe

Baby K's BBQ Sauce

ingredients:

1 cup ketchup
¼ cup drippings from pork ribs
3 tablespoons apple cider vinegar
½ cup Steen's syrup or dark molasses
2 tablespoons honey
2 tablespoons Worcestershire sauce
1 teaspoon fish sauce
2 teaspoons sriracha
2 teaspoons liquid smoke
1 tablespoon yellow mustard
2 cloves of garlic crushed
1 red onion finely chopped
2 tablespoons vegetable oil
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon black pepper
½ teaspoon cayenne pepper

instructions:

How to cook Baby K's BBQ Sauce

Puree onion and garlic in the food processor.
Mix the ketchup, drippings, vinegar, Steen's syrup, honey, Worcestershire sauce, fish sauce, sriracha, liquid smoke, and mustard in a medium bowl.
Heat the oil in a skillet and add the onion and garlic mixture to the pan. Add the chili powder, cayenne, cumin and salt & pepper. Cook for a few minutes until fragrant.
Whisk in the wet ingredients and bring to boil. Reduce to simmer and cook until thickened about 30 minutes.
Serve with pulled pork, ribs, or meatloaf.

NOTES:

This tangy sauce comes together quickly, and it is perfect on my pulled pork, ribs, and burgers, and meatloaf!

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My favorite tools include an incredible cheese knife, vintage Pyrex bowls, rubber whisks, spatulas and spoons. But the multi-purpose tool I go to almost every day is the microplane grater. I use it to shred garlic, grate parmesan cheese, and zest limes, lemons, and oranges.
WHAT ARE YOUR FAVORITE TOOLS?

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Roasting Hatch Chiles

8/28/2019

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Author: Kathy Schowe

Roasting Hatch Chiles

ingredients:

Hatch green chiles
baking sheet
brown paper bag
ziplock bag
ice water bath

instructions:

How to cook Roasting Hatch Chiles

Light your outdoor grill and heat to medium high.
Wash and drain your chiles, then spread them out on the grill.
The smell will be amazing...great time for a beer!
Roast and turn the chiles until they are charred on all sides.
Remove chiles as they finish and place in paper bag on top of a baking sheet. Keep bag closed and let them steam for at least 30 minutes.
Remove each chile and drop into ziplock bag and immerse in ice bath. Once completely cooled, rub the chiles between your hands inside the bag to remove the blackened skins..
Discard skins, then slice open chiles and remove membrane and seeds.
Stack up roasted chiles and then bag in ziplock bags to freeze, or chop to use right away.

NOTES:

I grew up in Portales, New Mexico and these Hatch, NM chiles were a staple! They are the backbone of my New Mexico Green Chile recipe and are also wonderful on a cheeseburger! You'll find lots of Hatch Chile recipes here!

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Sriracha Lime Honey Butter

8/28/2019

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Author: Kathy Schowe

Sriracha-Lime-Honey Butter

ingredients:

1 stick butter room temperature
1 teaspoon sriracha
1 teaspoon honey
1 lime zested
2 cloves garlic crushed
salt & pepper

instructions:

How to cook Sriracha-Lime-Honey Butter

In a small bowl mix all ingredients together- taste and adjust seasonings.
Place on plastic wrap and roll into log. Refrigerate for immediate use, or freeze for later.

NOTES:

Great on top of grilled chicken, corn on the cob, roasted veggies, baked potatoes, or sweet potatoes!

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Roasting Garlic

8/28/2019

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Author: Kathy Schowe

Roasting Garlic Cloves

ingredients:

2 cups peeled garlic cloves
½ cup olive oil
pinch sea salt

instructions:

How to cook Roasting Garlic Cloves

Place garlic cloves in a shallow bowl and cover with olive oil.
roast in the oven uncovered for 30-40 minutes at 275°, or until they are soft and golden.
Sprinkle with sea salt. Don't over cook or they will get hard and bitter!

NOTES:

Roasted garlic will keep in the refrigerator for a month. I use them in dressings, on top of brie, added to pizzas, pastas, or spread on crackers or bread. Use in any recipe that you want a mellow, nutty, garlic flavor! Save the "garlic oil" for salad dressing or to drizzle over pizza or pasta!

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Brown Butter Chocolate Chip Cookies

8/28/2019

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Author: Kathy Schowe

Brown Butter Chocolate Chip Cookie

Prep time: Cook time: Total time:

Ingredients:

4 cups bread flour sifted
4 sticks butter
2 teaspoons baking soda
2 teaspoons kosher salt
1 teaspoon cinnamon
1/2 cup sugar
2 1/2 cups brown sugar
2 large eggs
2 large egg yolks
4 tablespoons milk
1 tablespoon vanilla
1 cup dark chocolate chips
1 cup toasted walnuts
Maldon sea salt

Instructions:

How to cook Brown Butter Chocolate Chip Cookie

Melt the butter in an aluminum, stainless, or silver colored pan. (A light colored pan helps you monitor the color of the butter to prevent burning.) Stir while butter bubbles and begins to turn brown. Remove from heat the instant you see it begin to become golden brown. Do not let it burn!
Preheat the oven to 350°. Add the brown butter to a large mixing bowl. Stir in the sugar, brown sugar, milk, and vanilla. As it cools mix in the eggs and yolks.
In a separate bowl combine the flour, salt, soda and cinnamon.
Once the wet mixture has cooled completely, add in the flour mixture and stir to combine.
Mix in the chocolate chips and the crumbled walnuts.
Scoop out 1/4 of the dough onto a large piece of plastic wrap. Form a flat loaf and repeat with the rest of the dough. Place in refrigerator to chill or in ziplock bag to freeze for baking later.. Once the dough has chilled, remove from refrigerator one pack at a time and form into tablespoon sized dough balls.
Bake on a parchment or silpat lined baking sheet at 350° for 8-10 minutes.
As soon as the cookies come out of the oven, sprinkle with Maldon sea salt and press it lightly into the cookie surface.
Remove from cookie sheet and let cool on rack or newspaper.

Notes:

Chocolate chip cookies that are crisp on the outside and chewy with caramel flavors on the outside. Sea salt on the top leaves you wanting more!

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Butterfinger Ice Cream

8/28/2019

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Butterfinger Ice Cream
This is the first ice cream I ever made... it is so good, it's a wonder I ever tried any other flavors!

CourseSweets
CuisineAmerican

ServingsPrep Time
1 quart15 minutesCook Time
50 minutes
Ingredients

2 cups heavy cream
1 1/4 cups milk
3/4 cup sugar
3 Butterfinger candy bars chopped
1 tablespoon vanilla
2 tablespoons Meyer's Dark Rum
1 teaspoon butterscotch extract optional
1 teaspoon salt

Servings: quart
Recipe Notes1. Mix all ingredients in a large 4 cup measuring pitcher. Stir for 1 minute.
2. Pour into ice cream freezer, leaving the Butterfinger candy in the bottom of the measuring cup to add in later.
3. Follow manufacturer's instructions to freeze ice cream.
4. When almost finished churning, fold in the Butterfinger candy from the measuring cup.
5. Freeze and then enjoy!

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Pumpkin Pecan Cheesecake Bread

8/28/2019

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Yield: 6 mini loaves

Author: Kathy Schowe

Pumpkin-Pecan Cheesecake Bread

ingredients:

2 cups pumpkin puree or one 15oz. can
3 cups flour
4 eggs
1 ½ cups sugar
2 sticks melted butter
5 teaspoons pumpkin spice
1 cup sour cream
2 teaspoons baking powder
2 teaspoons vanilla
1 teaspoon salt
1 teaspoon baking soda
2 cups roasted pecans

Cheesecake Batter

1/2 cup sugar
1 cup softened cream cheese
1 teaspoon vanilla
2 egg whites

instructions:

How to cook Pumpkin-Pecan Cheesecake Bread

1. Preheat the oven to 350°. Whisk 2 cups pumpkin puree with eggs, melted butter, sour cream and 2 teaspoons vanilla.
2. In a separate bowl mix flour, 1 ½ cups sugar, pumpkin pie spice, baking powder, baking soda and salt.
3. Chop up the roasted pecans.
4. Make the "cheesecake" mixture by combining the cream cheese, ½ cup sugar, vanilla, and egg whites. Whisk together.
5. Blend the flour mixture with the pumpkin mixture and fold in the pecans.
6. Fill buttered tins half full of pumpkin batter, layer in a "cheesecake" layer, then pumpkin batter and another swirl of "cheesecake". Top with a few whole roasted pecans.
7. Bake at 350° for about 45 minutes for large loaf pans, and 35 minutes for mini loaf pans. Makes 2 large loaves or 4 mini loaves.

NOTES:

Pumpkin and Cheesecake combined in a quick bread. Perfect for a fall brunch or after dinner treat!

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Pumpkin Caramelcorn

8/28/2019

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Author: Kathy Schowe

Pumpkin Caramel Corn

ingredients:

4 cups brown sugar
2 cups butter
1 cup corn syrup
2 teaspoons salt
1 teaspoon baking soda
3 teaspoons vanilla
1 small jar pumpkin pie spice or see recipe
6 quarts popped popcorn

Pumpkin Pie Spice

3 tablespoons cinnamon
1 tablespoon ground ginger
2 teaspoons ground nutmeg
2 teaspoons ground clove

instructions:

How to cook Pumpkin Caramel Corn

Preheat oven to 250°. Pop corn and remove any unpopped kernels. Transfer to buttered roasting pan. Dust each batch of popcorn with salt and pumpkin spice mix.
Once popcorn is finished-begin caramel.
In a medium saucepan over medium heat, melt butter, stir in brown sugar, corn syrup, 4 tablespoons pumpkin spice, and salt. Bring to a boil, stirring constantly.
Once it boils, stop stirring and set timer for 4 minutes.
Remove from heat and stir in soda and vanilla.
Pour half over popcorn in one pan and finish pouring the rest over second pan. Stir gently to coat.
Bake pans of coated popcorn in preheated oven, stirring every 15 minutes, for 1 hour. Sprinkle with sea salt lightly, each time you stir. Remove from oven and gently stir to separate kernels as it cools.
Keep in a sealed bag or container for up to 2 weeks... but it won't last that long!

NOTES:

A fall twist on an old favorite!

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Cadillac Margarita Ice Cream

8/28/2019

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Author: Kathy Schowe

Cadillac Margarita Ice Cream

ingredients:

2 cups cream
1 cup milk
3/4 cup sugar
1 teaspoon kosher salt
5 tablespoons anejo tequila
3 tablespoons Cointreau
3 limes zested & juiced
1 orange zested & juiced
Maldon sea salt for garnish

instructions:

How to cook Cadillac Margarita Ice Cream

Mix cream, milk, tequila, Cointreau, lime zest (reserve some zest for garnish), orange zest, lime juice, orange juice, and salt.
Chill and pour int ice cream maker. Follow manufacturers instructions for freezing.
Serve with pinch of Maldon sea salt and dusting of lime zest.

NOTES:

This tangy-creamy dessert is perfect after a bowl of my New Mexico Green Chili or any spicy meal!

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Spicy Caramelcorn

8/28/2019

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Author: Kathy Schowe

Spicy Caramel Corn

ingredients:

4 sticks (1 lb) unsalted butter
4 cups brown sugar
1 teaspoon sea salt plus more for sprinkling
1 cup light corn syrup
3 teaspoons vanilla
2 teaspoons baking soda
2 teaspoons red pepper flakes plus more for sprinkling
1 teaspoon cayenne pepper
peanut oil for popping corn

instructions:

How to cook Spicy Caramel Corn

Butter the interior of 2 large roasting pans.
Preheat oven to 250°.
Pop pocorn on the stove top to fill both roasting pans. Pick out any unpinned kernels. Sprinkle with salt and add to roasting pans until full.
Once the pans are full, then begin the caramel sauce.
In a large heave bottomed pot, melt the butter over medium heat, add the brown sugar, corn syrup, sea salt, red pepper flakes, and cayenne. Stir until mixture comes to a boil.
Once it reaches a boil, leave it on the heat, but stop stirring and let it cook and boil for 4 minutes.
After 4 minutes, remove from heat and pour over the 2 roasting pans full of popcorn. Sprinkle with sea salt and red pepper flakes.
Bake in oven for one hour, stirring every 15 minutes to coat all the popcorn with the caramel. Add sprinkles of sea salt and red pepper flakes each time.
Remove from oven and stir every few minutes until caramel corn cools.
Store in an airtight container or ziplock bag for up to 3 weeks....but it won't last that long.

NOTES:

Mixing spicy and sweet, this Spicy Caramel Corn is addictive! Microwave popcorn can be substituted, but freshly popped popcorn from the stovetop is the best!

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Chocolate Ginger Molasses Cookies

8/28/2019

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Author: Kathy Schowe

Chocolate Ginger Molasses Cookies

ingredients:

7 ounces chopped dark chocolate
½ cup candied ginger
1 ½ cup flour
1 ½ teaspoons ground ginger
1 teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons butter
1 tablespoon freshly grated ginger
½ cup brown sugar
¼ cup Steen's Syrup or dark molasses
1 teaspoon baking soda
¼ cup sugar for rolling the dough balls

instructions:

How to cook Chocolate Ginger Molasses Cookies

Chop chocolate into 1/4 inch chunks. Chop or crumble the candied ginger. Set both aside.
In a medium bowl sift together the flour, ground ginger, cinnamon, clove, nutmeg, cocoa powder, and salt.
In another bowl beat the butter with the grated ginger until it becomes pale and blended. Add in brown sugar and molasses and beat until combined. Scrape down the bowl and beat again.
In a small bowl combine the baking soda with 2 teaspoons of boiling hot water. Mix half the flour mixture into the butter mixture and add in the dissolved baking soda. Blend in the remaining flour mixture.
Stir in the chocolate and chopped candied ginger. Scoop out half the dough onto a large piece of plastic wrap and pat into a flat loaf. Seal it up and repeat with the remaining dough. Chill the dough in the refrigerator for at least one hour. Or bag and freeze for baking later.
Heat oven to 325°. Line 2 baking sheets with parchment or silpat liner. Roll dough into 1 1/2 inch balls and then roll in granulated sugar. Place 2 inches apart and bake on baking sheet 7-9 minutes. Let cool slightly and tranfer to rack to cool completely.

NOTES:

I usually make these cookies around the holidays, but they are wonderful any time of year. A grown-up gingerbread cookie!

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New York Cheesecake Ice Cream

8/28/2019

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Author: Kathy Schowe

New York Cheesecake Ice Cream

ingredients:

1 ¾ cup softened cream cheese
½ cup sour cream
½ cup goat cheese
1 cup sugar
1 teaspoon salt
1 ½ cups whole milk
1 tablespoon vanilla

instructions:

How to cook New York Cheesecake Ice Cream

Add the softened cream cheese and goat cheese to the bowl of a stand mixer. Mix with paddle attachment until creamy and combined.
Add the sugar and salt and continue mixing. Slowly add the milk and vanilla and then scrape down the sides. Add in the sour cream and blend until just combined.
Add to your ice cream freezer and follow instructions to freeze until thickened. Mine was finished in about 30 minutes. Because of it's thickness it freezes quicker than other ice cream bases.
Be careful not to over-churn.
Serve with crumbled graham crackers or ginger snaps and your favorite cheesecake topping.

NOTES:

If you like cheesecake you are going to love cheesecake ice cream! Top with my Blueberry Sauce!

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Dookie Bars: A Portales, NM Legend

8/28/2019

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Author: Kathy Schowe

Dookie Bars

ingredients:

36 ounces chocolate baking melts or chocolate candy coating for pretzels, etc.
30 ounces semisweet chocolate chips
20 ounces good quality dark chocolate
1 teaspoon coconut oil
18 ounces peanut butter smooth or chunky
48 ounces Special K Cereal
18 ounces coats
1 tablespoon espresso powder

instructions:

How to cook Dookie Bars

Combine the chocolates in a heat proof microwavable bowl.
Heat for 3 minutes on high in the microwave. Stir and then heat again in 15 second intervals, stirring between each until the chocolates are melted and combined.
Add in the peanut butter, coconut oil, and espresso powder and stir until combined.
Add in the oats and Special K cereal and blend.
Line 2 baking sheets with parchment paper.
Scoop out chocolate mixture onto the pans and spread evenly across the pans. The originals were the thickness of a deck of cards. I prefer them thinner...about half that.
Refrigerate until cooled and firm. Cut into bars and store in freezer or fridge.

NOTES:

Dookie BARS were a favorite treat in our Portales Junior High snack bar. The legendary bars can now be made at home!

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Green-Apple Brown Butter Cookie Bars

8/28/2019

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Yield: 48 small square bars

Author: Kathy Schowe

Green Apple Brown Butter Cookie Bars

ingredients:

3 medium Granny Smith apples chopped
4 tablespoons unsalted butter
2 tablespoons brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
pinch of salt
2 sticks unsalted butter
1 ¼ cup sugar
3 eggs
2 cups flour
2 cups chopped walnuts
1 tablespoon vanilla
½ teaspoon salt
2 teaspoons turbinado sugar

instructions:

How to cook Green Apple Brown Butter Cookie Bars

Preheat oven to 350°.
Place 2 sticks of butter in silver colored 2 quart pot. Bring butter to boil and cook stirring for 10-15 minutes until it first begins to turn brown. Remove from heat and continue to stir until it cools slightly.
Meanwhile, cook the chopped apples in the 4 tablespoons of butter and add the brown sugar, cinnamon, clove, nutmeg, and salt. Cook until apples are softened about 10 minutes.
Once the brown butter mixture cools slightly, stir in the sugar, vanilla, 3 eggs, salt, and then add in the flour 1 cup at a time. Fold in the cooked apples and walnuts.
Place parchment paper or foil in the bottom of a 9 X 13 baking dish, and overhang the sides. Spray with non-stick cooking spray.
Pour batter into the pan and smooth into the corners. Sprinkle with turbinado sugar.
Bake at 350° for about 25 minutes. Let cool and slice into small squares. Would be great drizzled with warm caramel sauce!

NOTES:

Chewy, and crunchy with apples, walnuts, cinnamon, and the caramel flavors from brown butter!

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Toasted Coconut Biscotti

8/27/2019

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Toasted Coconut Biscotti
These crunchy biscotti with macadamia nuts will be your favorite treat with or without coffee!

CourseBreakfast, Brunch, Sweets
CuisineAmerican

Servings
30
Ingredients

3 cups toasted sweetened coconut
4 cups all purpose flour
1 1/2 cups sugar
1/2 teaspoon ground nutmeg
2 teaspoons baking powder
1/2 teaspoon baking soda
2/3 cup coconut oil melted
1 tablespoon Malibu or coconut rum
1 tablespoon vanilla
1/2 teaspoon coconut extract
2/3 cup coconut water
1 cup macadamia nuts
1 cup white chocolate melted

Servings:
Recipe Notes1. Preheat oven to 350°. Toast coconut flakes in a dry pan overs med-low heat until it is golden and fragrant. Be careful not to burn it. Let cool.
2. In a large bowl, whisk 2 1/2 cups of the coconut with the flour, sugar, nutmeg, baking powder, baking soda and salt.
3. Mix in the coconut oil, Malibu rum, vanilla, coconut extract, and coconut water. Stir in the chopped macademia nuts and knead together with your hands.
4. Form 4 flat loaves about 8" X 4" on lined baking sheet. Bake until loaves are golden brown about 20 minutes.
5. Remove and let the loaves cool before slicing into biscotti size cookies with a serrated knife on a cutting board. Handle carefully so they don't fall apart. Place cookies back on baking sheet in rows, cut side down.
6. Reduce the oven temperature to 300° and return to the oven. Bake for 7 minutes and then remove and turn them over to bake other side. Bake for 7 more minutes and then remove to wire rack to cool.
5. Melt the white chocolate in the microwave for about a minute. Put in piping bag or a ziploc bag with the corner tip snipped. Pipe white chocolate on top of biscotti and then dust with remaining coconut flakes.

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Lemon-Anise Biscotti

8/27/2019

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Lemon-Anise Biscotti
Drizzle or dip in white chocolate!

CourseBreakfast, Brunch, Sweets
CuisineAmerican, Italian

Servings
14 biscotti
Ingredients

2 cups all purpose flour
1 cup sugar
2 eggs
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon vanilla
1 teaspoon anise extract
1 teaspoon lemon extract
1 tablespoon anise or fennel seeds toasted
1 zest of one lemon

Servings: biscotti
Recipe Notes

Preheat oven to 350°. Line baking sheet with parchment or Silpat.
Whisk eggs and sugar together in a medium bowl until pale yellow. Stir in lemon zest, vanilla, lemon extract, and anise extract.
In a small bowl whisk flour, baking powder, and salt.
Stir dry ingredients into wet ingredients to form a sticky dough. Dampen your hands to keep dough from sticking when forming loaves.
Scoop out half of the dough onto baking sheet. For 2 flat loaves about 4" wide and 8" long.
Bake for 30 minutes until they are golden brown.
Remove from baking sheet with a large spatula and place on cutting board. Let cool for a few minutes then slice into biscotti size cookies with a serrated knife.
Return to baking sheet and bake at 325° cut side up for 7 minutes per side.
Cool completely on a wire rack. If desired, drizzle with melted white chocolate.
Can be stored in a sealed container for up to one month... but they won't last that long!

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Banana Nut Bread with Cinnamon-Hazelnut Glaze

8/27/2019

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Banana Bread with Cinnamon Hazelnut Glaze

Author: Kathy Schowe

Prep time: Cook time: Total time:

Ingredients:

4 cups all purpose flour
2 cups toasted hazelnuts, walnuts, or pecans
1 ½ cups sugar
1 ½ teaspoon baking soda
1 teaspoon salt
6-7 ripe bananas
¾ cup Greek yogurt
4 eggs
1 ½ sticks brown butter, melt butter and brown in pan
2 ½ teaspoons vanilla

Cinnamon-Hazelnut Glaze

2 tablespoons cream cheese softened
4 tablespoons milk or cream
1 tablespoon Italian hazelnut coffee flavoring syrup
3/4 cup powdered sugar
1 teaspoon vanilla
1 teaspoon cinnamon

Instructions:

Preheat oven to 350°. Spray 2 large loaf pans or 5 small loaf pans with non-stick cooking spray.
Roast nuts on baking sheet for 10 minutes. Cool and chop.
Brown the butter and let cool.
Chop bananas and add to a saucepan. Cook down for 10-15 minutes until they get caramelized and very soft. If you need to add a couple of tablespoons of butter to keep them from sticking to pan. Let cool and add to wet ingredients.
In a mixing bowl whisk the flour, sugar, baking soda, salt, and nuts.
In another bowl, mix the mashed bananas, vanilla yogurt, eggs and brown butter.
Fold in the dry ingredients and then fill pans to ¾ full. Decorate the top with some whole nuts.
Bake small pans for 40 minutes and large pans for 50-55 minutes.
Meanwhile whisk all glaze ingredients together and set aside.
Remove from oven to rack, poke toothpick holes in top and brush with Cinnamon-Hazelnut Glaze.
Alternate topping: Slice fresh banana and top the loaves with the slices, sprinkle with cinnamon sugar.

Notes:

Everyone has their favorite banana bread recipe. I took my Mom's and added the brown butter and hazelnut glaze... I know she would love it!

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Rosemary Bacon

8/27/2019

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Author: Kathy Schowe

Rosemary Bacon

ingredients:

8 slices bacon
2 teaspoons black pepper
2 teaspoons chopped rosemary

instructions:

How to cook Rosemary Bacon

Sprinkle rosemary and pepper on both sides of the sliced bacon and press it in.
Place in large skillet and cover with water.
Cook until water evaporates and then turn.
Turn bacon a few times for even browning and then remove to a plate with paper towel.

NOTES:

While cooking bacon, brush with a mixture of ½ maple syrup + ½ water...for a sweet finish!

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Bob's Poached Eggs

8/27/2019

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Author: Kathy Schowe

Bob's Poached Eggs

ingredients:

8 fresh eggs
½ cup white vinegar
2 quarts water, approx.

instructions:

How to cook Bob's Poached Eggs

Fill a 12 inch pan with approximately 2 quarts water to fill ¾ full.
Add in the vinegar and stir.
Bring to just below a full boil, about 185°.
Carefully crack each egg into a small bowl and add the eggs gently to the water in a clockwise circle. (As quickly as you can without breaking an egg!)
Cook the eggs for 4 minutes from the time you add the last egg.
Remove each egg in the order that you added them with a slotted spoon and drain on a paper towel.
Perfect for Bob's Eggs Benedict!

NOTES:

Perfectly poached eggs are easy, once you know Bob's recipe!

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Bob's Eggs Benedict

8/26/2019

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Author: Kathy Schowe

Bob's Eggs Benedict

ingredients:

Poached Eggs

8 fresh eggs
2 quarts water
½ cup white vinegar

Hollandaise Sauce

3 egg yolks
2 tablespoons lemon juice
1 tablespoon cold water
2 sticks cold water
1 dash sriracha
salt & pepper

Eggs Benedict

8 slices Canadian bacon
4 English muffins
1 tablespoon chopped chives

instructions:

How to cook Bob's Eggs Benedict

Make the hollandaise first by whisking the eggs in a double boiler or a bowl over a simmering pot of water on the stove. Whisk until they become thick and add in the water and lemon juice. Continue to whisk as you slowly add the cold butter piece by piece. The sauce should thicken to a creamy consistency. If it gets too hot, just remove from heat and continue whisking.
Season with salt & pepper, sriracha, and if needed more lemon juice. Taste to adjust seasoning.
Set aside over the warm warm water-- do not boil.
Toast the english muffins and place them open faced on plates.
Place the canadian bacon in shallow pan with a little water and warm on the stove.
Poach the eggs according to Bob's Poached Egg Recipe below.

Bob's Poached Eggs

Fill a 12 inch pan with approximately 2 quarts water to fill ¾ full.
Add in the vinegar and stir.
Bring to just below a full boil, about 185°.
Carefully crack each egg into a small bowl and add the eggs gently to the water in a clockwise circle. (As quickly as you can without breaking an egg!)
Cook the eggs for 4 minutes from the time you add the last egg.
Remove each egg in the order that you added them with a slotted spoon and drain on a paper towel.
Assemble the eggs benedict by adding the warm canadian bacon to the muffin half. Next, add a drained poached egg to each muffin, and top each with warm hollandaise. Sprinkle with a pinch of paprika for color and garnish with chopped chives.

NOTES:

Bob's Eggs Benedict is a New Years tradition at Casa Schowe! If you happen to be ringing in the New Year with us... this will be your treat as we enjoy the Rose Parade on New Years Day!

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