KJAN Family Fun in the Kitchen

Family Fun in the Kitchen 01-30-2016

Podcasts, Family Fun in the Kitchen

January 30th, 2016 by Jim Field

Lavon and Miss NiNi discuss baking for Valentine’s Day.

RED VELVET CHEESECAKE SWIRL BROWNIES–chocolatechocolateandmore.com

Ingredients for Brownies:

1 cup (2 sticks) unsalted butter
2 c. granulated sugar
4 large eggs, lightly beaten
½ c. unsweetened cocoa powder
2 t. vanilla extract
2 T. liquid red food coloring
2 t. white vinegar
¼ t. salt
1-1/4 c. all-purpose flour

Ingredients for Cheesecake:

16 oz. (2 blocks) cream cheese, room temperature
½ c. granulated sugar
2 large eggs
½ t. vanilla extract

Method:

Preheat oven to 350 degrees Fahrenheit. Line a 9 x 13-inch baking pan with foil with some excess hanging over on each end (for easy lifting later) and spray with non-stick spray. Set aside. Melt butter in a microwave-safe bowl. Pour melted butter into large mixing bowl and mix in sugar until combined. Stir in eggs, cocoa powder, vanilla extract, food coloring, vinegar, and salt. Mix in flour until just combined, being careful not to overmix the batter. Measure out about 2/3 c. batter and set aside. Pour remaining batter into baking dish and spread into an even layer with a spatula. Set aside.

To prepare cheesecake layer, beat together cream cheese, sugar, eggs, and vanilla extract in a mixing bowl until smooth. Spoon mixture over brownie layer. Use a bent-handle spatula to gently spread cheesecake mixture over the top of the brownie layer. Dollop remaining brownie batter over cheesecake mixture. Use a table knife to swirl batter into cheesecake mixture. Bake brownies for approximately 40 minutes or until a toothpick inserted comes out clean. Let brownies cool completely before cutting into squares.

Yields: 20 brownies.

Miss NiNi

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Family Fun in the Kitchen 01-23-2016

Podcasts, Family Fun in the Kitchen

January 23rd, 2016 by Jim Field

Lavon and Miss NiNi talk about the changing cookie scene and using citrus fruits.

Juicy Citrus Bits

>Always rinse citrus under running water before peeling or cutting for food safety.

>Store citrus in the refrigerator or at room temperature.

> Get more juice by pricking the skin in several places with fork; microwave on HIGH for 10 to 20 seconds depending on size. Let stand 2 minutes before rolling the fruit between you palm and the countertop. Cut open and squeeze out juice.

>Zest refers to the outer colored portion of the citrus peel. The white pith is bitter and should be avoided. Freshly grated zest packs a flavor wallop. Zest can be frozen for up to 6 months.

>Peeling oranges or grapefruit for a salad? Immerse whole fruit in boiling hot water & let stand for 4 minutes. Remove from water and allow to cool. It will be easy to peel and the pith comes with it to produce “clean” fruit to make into sections.

>Hollowed out orange halves make small, colorful individual serving dishes for sherbet.

>Navel oranges have little “belly buttons.”

>Valencia oranges are very juicy so not as easy to eat for a snack.

>Tangelos are a combination of grapefruit and tangerines.

>Clementines are the smallest, sweetest, easiest to peel.

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Family Fun in the Kitchen 01-16-2016

Podcasts, Family Fun in the Kitchen

January 16th, 2016 by admin

w/ Lavon and Miss NiNi

The SIMPLE SEVEN CHEDDAR BITS—adapted from Martha Stewart Bakes

Ingredients:

2 c. cheddar cheese, shredded
¼ t. cayenne pepper
¼ t. paprika
1 t. coarse salt
½ c. (1 stick) cold butter, cut into 8 pieces
2 T. heavy cream
1-1/2 c. all-purpose flour
Optional: Dried dill weed or cilantro

Method:

In a food processor combine first seven ingredients and process together until dough is formed. Pulse until a ball forms. Shape dough into a rectangle that measures 4 inches x 5 inches. Cut rectangle into quarters. Wrap each quarter in plastic wrap and refrigerate for about 30 minutes. Preheat oven to 325 degrees Fahrenheit. Roll each piece into a 4-inch x 5-inch rectangle. Cut into 1-inch squares. Place squares on parchment-lined cookie sheet. Bake until pale golden brown about 15-17 minutes. Makes about 80-100 squares. Great as a simple snack but can be served with fresh fruit, toasted nuts, or olives.

Miss NiNi

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Family Fun in the Kitchen 01-09-2016

Podcasts, Family Fun in the Kitchen

January 9th, 2016 by admin

Lavon and Miss NiNi talk about cleaning out the fridge by making soup.

CLEAN-OUT-THE-FRIDGE SOUP

This is a starting point. Use what your family likes and what you have on hand.

1. Choose a base: 6 cups broth (chicken, beef or vegetable) or 2 cups spaghetti sauce plus 4 cups water.

2. Add one of the following: 2 cups cooked beef,chicken, turkey or pork which has been shredded or cubed, or 1 cup diced ham, or 3 cups cooked dried beans (may be purchased canned).

3. Add 3 to 4 cups cooked* vegetable, one kind or mixed such as carrots, celery, onions, potatoes, green beans, corn, zucchini, peas.

4. Add up to four spices and seasonings (6 tablespoons fresh or 2 tablespoons dried total). basil, chives, cumin, garlic, marjoram oregano, rosemary, thyme, chili powder. Salt and pepper to taste.

5. Add 2 cups cooked rice, barley, pasta, etc.

Combine all ingredients in a big pot or slow cooker. Cook on low until well heated. *Uncooked vegetables may be used but them in base first to cook until almost tender. Then add cooked ingredients and cook until hot.

Tip: Keep two containers in the freezer labeled “soup” and “chili”. When there are small amounts of leftovers, deposit them into the appropriate container. When it is full, it is time to make soup or chili. Benefits: no small containers using space in the fridge, less food waste, money saved, yummy soup or chili.

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Family Fun in the Kitchen 01-02-2015

Podcasts, Family Fun in the Kitchen

January 2nd, 2016 by admin

Lavon and Miss NiNi discuss some of the longest running food brands in America.

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Family Fun in the Kitchen 12-26-2015

Podcasts, Family Fun in the Kitchen

December 26th, 2015 by admin

w/ Lavon and Miss NiNi

OLD-FASHIONED BREAD PUDDING

2 cups milk or cream, room temperature

4 cups coarse or cubed bread crumbs*

1/4 cup butter

1/2 cup sugar

2 eggs, slightly beaten

1/4 teaspoon salt

1 teaspoon cinnamon or nutmeg**

1/2 cup raisins (optional)

Heat oven to 30 degrees. Put bread pieces into a buttered 1 1/2 quart casserole.

Mix remaining ingredients; pour over bread. Set casserole into a pan of hot water.

Bake about 1 hour until a silver knife inserted half way between the center and the

edge comes out clean. Remove casserole from water bath and let set for at least

15 minutes before serving. Or cool and refrigerate.

*Use a variety of leftover breads. Try donuts. Reduce the amount of sugar if breads

are sweet.

**Use 1 teaspoon cinnamon in the mix and sprinkle nutmeg over the top before

baking.

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Family Fun in the Kitchen 12-19-2015

Podcasts, Family Fun in the Kitchen

December 19th, 2015 by admin

w/ Lavon and Miss NiNi

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Family Fun in the Kitchen 12-12-2015

Podcasts, Family Fun in the Kitchen

December 12th, 2015 by admin

Lavon and Miss NiNi share a baking recipe for the season.

CRANBERRY ALMOND CHRISTMAS CAKE—theslowroasteditalian.com

Ingredients:

2 c. granulated sugar
3 large eggs, room temperature
¾ c. unsalted butter, room temperature, cut into ½-inch cubes
1 t. almond extract
2 t. vanilla extract
2 c. all-purpose flour
1-12-oz. bag fresh cranberries (or frozen and thawed)
1 c. sliced almonds

Method:

Preheat oven to 350 degrees Fahrenheit. Spray sides and bottom of a 9 x 13-inch baking pan with nonstick spray with flour. Set aside. Pour fresh cranberries into a colander; rinse and drain. In a large mixing bowl, beat sugar and eggs for 5 minutes with an electric mixer on medium. The volume of mixture will increase by almost half and will be thickened. Add butter and extracts and beat for 2 more minutes. Slowly add flour and beat until combined. Fold in cranberries. Using a spatula, pour into pan; smooth top. Sprinkle almonds over top. Bake for 40-45 minutes until a toothpick comes out clean.

Yields: 18 servings

Miss NiNi

NOTE from Miss NiNi: What an easily delightful dessert to prepare…and with rave reviews upon sampling! Not a fan of cranberries? You just might change your mind about that with this recipe. I denoted more of a tart cherry taste rather than a cranberry flavor. Crunchy sliced almonds and almond extract add kisses of flavor to keep you coming back for more! This cake makes a festive dessert for the holidays.