Cowboy cookies

Ingredients

• 1 cup flaked coconut
• 3/4 cup chopped pecans or walnuts
• 1 cup butter, softened
• 1 1/2 cups packed light brown sugar
• 1/2 cup sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups old-fashioned rolled oats
• 12 ounces chocolate chips

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Spread coconut and nuts on a large baking sheet and bake for 6 minutes until toasted, stirring every few minutes. Set aside to cool.
3. In a large mixing bowl cream butter and sugars until fluffy. Add eggs and vanilla.
4. In a medium bowl combine flour, baking soda and salt and gradually add to creamed mixture.
5. Stir in toasted nuts, coconut, oats and chocolate chips.
6. Drop tablespoon size balls onto greased baking sheet. Bake for 10-12 minutes until brown. Cool on wire racks.

Fish Roll

Ingredients

2 thin salmon fillets
3 flounder fillets
8 sea scallops
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
Salt and pepper, for seasoning
Canola oil, for brushing

  

 

 

Compound Butter:

4 ounces butter (1 stick), at room temperature
1 teaspoon dry parsley flakes
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

Directions

On your counter top lay out a sheet of parchment paper and top it with a layer of plastic wrap.

Lay out your fillets of salmon, tails away from you. Overlap the fillets of flounder about 1-inch over the tails of the salmon. Then place the scallops on a metal skewer and set at the end of the flounder furthest from you. Sprinkle the herbs over the fish and season with salt and pepper.

Using the plastic wrap pull the fish towards you so that the plastic begins to pull the flounder over the scallops. Be sure not to roll the plastic into the fish roll. Use a sheet pan to push the roll tightly as you pull the plastic toward you. The roll should be tight and you should be able to remove the sheet of plastic. Then roll the fish in the parchment away from you so it is covered and can be place into the refrigerator. Refrigerate for 1 hour.

For Compound Butter: In a large bowl using a wooden spoon mix all ingredients. Place the mixture on a piece of parchment and fold the parchment over itself. Pull to form a roll and twist the ends. Place in the freezer for 10 minutes to set up. Slice into 1/4-inch rounds and remove the parchment.

Preheat your broiler and place the oven rack 6-inches from the heating element.

Remove the metal skewer and slice the roulade into 3/4 to 1-inch rounds. Place onto a broiler pan and brush each round with canola oil. Put under the broiler for 3 to 6 minutes depending on how well done you like your fish.

Serve with 1 slice of compound butter on each fish roll.

 

 

Caramallows

This is an easy way to make Caramels. I do not have a microwave so I use a stove top method.....

One batch 6-minute Caramel 

1/4 cup unsalted butter

1/2 cup granulated sugar 

1/2 cup dark brown sugar

1/2 cup light corn syrup

1/2 cup sweetened condensed milk

30-40 mini marshmallows

10 oz. high quality dark chocolate, chopped, melted

A Coarse flake sea salt for garnish

Prepare a 9x9 or 10x10 pan by lining with parchment paper in each direction so that parchment overhangs all four sides and can be used to lift out the finished caramel.  Use nonstick spray or butter to grease the parchment.

Step 1:  Place butter in a medium microwave-safe bowl.  Microwave on low power just long enough to soften the butter.  Remove from microwave and stir in the sugars, corn syrup and condensed milk.  Microwave for 2 minutes.  Stir.  Microwave for another 2 minutes.  Stir.  Microwave for a final 2 minutes.  Stir and pour immediately into the prepared pan.  Gently tilt pan to move caramel into each corner, then tap pan firmly on a flat surface to help level the hot candy.  Set aside to cool for 1 hour.  Use overhanging parchment to lift the cooled candy out of the pan and continue to cool for an additional hour.

Step 3:  Using a sharp, greased knife, cut caramel into 1.5"x 1.5" squares. 

Step 4:  Line a baking sheet with parchment or wax paper.  Create caramallows  by placing a mini marshmallow in the center of a square of caramel.

 Bring top and bottom corners together.

Fold right and left sides toward the center.

Roll between palms to form a smooth ball.

Press gently between palms to form a patty, then place on the lined baking sheet. You'll notice that the patties will go from uniformly flat, to more of an oyster shape as the marshmallow resumes its fluffy form. 

Refrigerate the caramallows for 30 minutes.

(This will make them easier to handle and dip.)

Step 5:   Drop a caramallow in the melted chocolate.  Using a dipping fork, or a plastic fork with the center tines snapped off, flip the candy over to make sure both sides are coated.  Remove with the fork and gently tap off excess chocolate.  Gently scrape bottom along the side of bowl.   Only half of the candy should be on the fork.  This will make it easier to transfer from the fork to the parchment.  Sprinkle with just a touch of salt.  

Step 6:  Refrigerate caramels 10-15 minutes, until chocolate has set.  Store at room temperature.  At room temp, the caramel is soft, luscious, and melts in your mouth!

Mixed Berry Pavlova

Ingredients

4 extra-large egg whites, at room temperature
Pinch kosher salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1/2 teaspoon pure vanilla extract
Sweetened Whipped Cream, recipe follows
1/2 pint fresh strawberries, hulled and sliced
1/2 pint fresh blueberries
1/2 pint fresh raspberries
  

Directions

Preheat the oven to 180 degrees F.

Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)

Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.

Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.

Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.

Sweetened Whipped Cream:

1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract

Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!

Yield: 1 cup

Pita Chips

• 4 6-inch whole-wheat pitas
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

Preparation

1. Position oven racks in middle and lower third of oven; preheat to 350°F. Coat 2 large baking sheets with nonstick cooking spray.
2. Cut pitas into 8 wedges each and separate each wedge at the fold. Place the pita wedges, rough-side up, in an even layer on the prepared baking sheets. Brush with oil and sprinkle with Italian seasoning, garlic powder and salt.
3. Bake the pita wedges, switching the baking sheets halfway through, until golden and crispy, 6 to 10 minutes (depending on the thickness).

Tips & Notes

• Make Ahead Tip: Store in an airtight container for up to 4 days.