- 2 1/4 cups sugar
- 1 cup semi-sweet chocolate chips
- 12 tablespoons butter
- 12 tablespoons milk
Mix sugar, butter and milk in pot on stove top. Bring to a boil and boil for 30 seconds, stirring constantly. Remove from stove and stir in chocolate chips. Place pot in a pan of ice water, stirring to help cool down and thicken.
This tasty sauce was adapted from Half Baked Harvest’s copycat of Sweet Baby Ray’s. It’s tasty, simple to make, and easily adaptable.
- 2 1/2 cups ketchup
- 2 cups dark brown sugar
- 1/2 cup molasses
- 1 cup pineapple juice
- 2 tablespoon worchestire sauce
- 5 teaspoons ground mustard
- 4 teaspoons smoked paprika
- 1/2 teaspoon cayenne pepper (more or less depending on your spice preference)
- 1 tablespoon salt
- 2 teaspoons pepper
Combine all ingredients in a saucepan, heating over low heat, stirring to combine. Serve with your favorite dish.
Rosemary-Lemon No Knead Bread
This simple, delicious bread is a breeze to make, as long as you remember to start it the day before you’d like to eat it. The rosemary and lemon add a wonderful flavor, but could be left out for a more versatile recipe.
- 3 cups all-purpose flour
- 1/4 tsp. active dry yeast
- 1 3/4 tsp. salt
- 2 tsp. chopped fresh rosemary
- 2 tsp. chopped lemon zest
- 13 ounces water
- Cornmeal as needed
In a large bowl, combine the flour, yeast, salt, rosemary and zest. Add 13 ounces water and stir until blended; the dough will be messy and very sticky. Cover the bowl and let the dough rest at room temperature until the surface is dotted with bubbles, 12 to 18 hours.
Place the dough on a lightly floured surface. Sprinkle the dough with a flour and fold the dough over onto itself once or twice. Cover loosely and let rest for 15 minutes.
Using just enough flour to keep the dough from sticking to the work surface and your fingers, gently and quickly shape the dough into a ball. Generously coat a cotton towel, preferably a flour sack towel (not terry cloth), with cornmeal. Put the dough, seam side down, on the towel and dust with more flour or cornmeal. Cover with another cotton towel and let rise until the dough is more than double in size and does not readily spring back when poked with a finger, about 2 hours.
At least 30 minutes before the dough is ready, put a 3 quart cast iron dutch oven in the oven and preheat to 450°F.
Carefully remove the pot from the oven. Slide your hand under the towel and turn the dough over, seam side up, into the pot; it may look like a mess, but that is OK. Shake the pan once or twice if the dough is unevenly distributed; it will straighten out as it bakes. Cover with the lid and bake for 30 minutes. Uncover and continue baking until the loaf is browned, 15 to 30 minutes more.
Transfer the pot to a wire rack and let cool for 10 minutes. Turn the pot on its side and gently turn the bread; it will release easily. Makes one 1 1/2-lb. loaf.
Adapted from Williams Sonoma.
We topped this with fresh strawberry ice cream and it was delicious!
Chocolate Coconut Pound Cake
Adapated from Bon Appetite
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon kosher salt
- ¾ teaspoon baking powder
- ½ cup virgin coconut oil, room temperature
- 1½ cups plus 1 tablespoon sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup buttermilk
- ¼ cup unsweetened coconut flakes
Preheat oven to 325°. Butter a loaf pan; line with parchment paper, leaving a overhang on the sides to help with removing the cake. Stir together flour, cocoa powder, salt, and baking powder in a medium bowl; set aside.
Using a stand mixer on medium-high speed, beat oil, ¼ cup butter, and 1½ cups sugar until pale and fluffy, 5–7 minutes. Add eggs one at a time, beating to blend between additions; beat until mixture is light and doubled, 5–8 minutes. Stir in vanilla.
Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients (do not overmix; it will cause cake split). Scrape batter into buttered pan. Sprinkle with coconut and remaining 1 Tbsp. sugar.
Bake cake, covering lightly with foil if coconut browns too much before cake is done (it should be very dark and toasted), until a tester inserted into the center comes out clean, 70–80 minutes. Transfer pan to a wire rack; let cake cool in pan 20 minutes before turning out.
Homemade enchiladas are a new favorite on the menu around here. We have made them with pork shoulder, ground beef, ground bison, and shredded chicken. You need to make the Mole sauce first, but you should have enough for 2 different meals. Keep the leftover sauce in the fridge until you are ready to make another batch.
- 4 to 6 lb. pork shoulder
- 1 cup chicken stock
- 1/2 batch mole sauce (recipe follows)
- 1 batch enchilada sauce (recipe follows)
- 10-12 Tortillas, I prefer flour, but corn may be used
- shredded Mexican style cheese
Place pork shoulder in crockpot, cover with mole sauce and chicken stock. Let cook as long as you can. When ready, shred pork, mixing in the sauce and juices. Remove any large chunks of fat and or bone.
Spray baking dish with non stick spray. Fill tortillas with meat and place in pan, seam side down. Cover with enchilada sauce and cheese. Bake at 350° until cheese is browned.
Ground Beef or Bison Enchiladas
Brown ground meat in skillet, adding mole sauce once meat is cooked. Continue with above recipe.
- 1 red bell pepper, cut into chunks, seeds and ribs removed
- 1 jalapeno pepper, cut in half- for more heat leave the seed in, for less heat, remove them
- 2 plum tomatoes, quartered
- 1/2 cup roasted, unsalted cashews
- 1/2 cup dried apricots, chopped
- 1 ripe plantain, cut into chunks
- 1 tsp sea salt
- Water if necessary
On a roasting pan, drizzle peppers and tomatoes with oil and roast in a 375° oven until slightly charred, turning once. Remove from oven and let cool.
In the bowl of a food processor fitted with the chopping blade, process all ingredients until smooth. Add water to adjust consistency.
- 2 tbsp coconut oil
- 1 tbsp flour
- 1/2 tsp chili powder (more as desired)
- 2 cups chicken stock
- 10 oz tomato paste
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp salt
- 2 cups chicken stock
Heat oil in a saucepan until hot, add in flour, stirring constantly until thickened. Add chili powder, tomato paste, oregano, cumin, and salt, stirring to heat thoroughly. Slowly add in stock, stirring constantly. Reduce heat and let simmer for 10 minutes, adding additional stock if needed.
Adapted from Wolfgang Puck Makes it Easy
1/2 cup navy beans, soaked and drained
4 cups chicken stock
2 tbsp evoo
2 ounces pancetta, chopped
28 oz crushed tomatoes
1/2 cup diced carrots
1/4 cup chopped parsley
2 small potatoes, cubed
1 medium zucchini, cut into small pieces
3 springs fresh thyme
1 tsp salt
1/2 tsp pepper
1/2 cup pesto sauce (recipe follows)
*This soup can be cooked on the stove, but cooking it in a pressure cooker increases the flavors.
Heat pressure cooker over medium heat, add oil and pancetta, browning about 5 minutes. Remove pancetta pieces, leaving liquid behind.
Stir in tomatoes, 3 cups of broth, beans, carrots, parsley, zucchini, thyme, salt and pepper. Cook on high pressure for 30 minutes. Allow pressure to release, adjust salt and pepper to taste.
Serve topped with pesto sauce and freshly grated parmesan cheese.
Adapted from Cuisines of the Alps
1/2 cup fresh basil
1/2 cup freshly grated parmesan cheese
1/4 cup evoo
Combine basil and cheese in a food processor and process until relatively smooth. With motor running, add in evoo in a stream until desired consistency.