What is the secret ingredient in savory pastries, muffins and other baked goods? Buttermilk, which lends a rich, hearty flavor with fewer calories than whole milk or cream.

Organic buttermilk, produced without using pesticides, synthetic hormones or antibiotics, is not only wonderful for baking, it is great as a base for soups and salad dressings or as a marinade. It also is often used to coat poultry and fish before frying or baking.

Many enjoy drinking this versatile dairy product by itself; it pairs well with sweet fruits and desserts.

Autumn Brennan, Organic Valley’s food aficionado, provides the following holiday recipe for buttermilk gingerbread. The spicy, rich taste of old-fashioned gingerbread is at the heart of many holiday celebrations, she says.

BUTTERMILK GINGERBREAD

(Makes 16 servings)

1 1/4 cups all-purpose flour (sifted)

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/8 teaspoon ground allspice

1/8 teaspoon ground nutmeg

1/2 teaspoon baking soda

1/8 teaspoon sea salt

1/2 cup molasses

1/3 cup raw sugar

1/2 cup Organic Valley unsalted cultured butter, melted

1/2 cup Organic Valley cultured lowfat buttermilk, chilled and well-shaken

1 Organic Valley Grade A extra large brown egg

Preheat oven to 325 F. Lightly grease an 8-by-8-by-2-inch metal baking pan. Sift flour, spices, baking soda and sea salt into a medium mixing bowl.

In a large mixing bowl, whisk together molasses, 1/3 cup sugar, butter, buttermilk and egg. Fold in the dry ingredients.

Pour gingerbread batter into the prepared baking pan. Place the pan on the middle rack of the oven. Bake for 25 to 30 minutes, or until an inserted tester comes out clean. Allow the cake to cool completely in the pan.

Cut into 16 squares. Top with homemade whipped cream and garnish with candied ginger.

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To your food heaven

Dominic

The word “chocolate” is said to be derived from the Mayan word “xocoatl.” In fact, the Mayans, who occupied the Yucatan Peninsula in Mexico starting in the 3rd century, were the first people to unlock the secrets of cacao seeds to make chocolate paste. This rich culture also crafted a recipe for an iconic beverage, known today as Mayan Hot Chocolate: a mix of intense, bitter dark chocolate with spicy notes of cinnamon and chile. This delicious drink was so revered by the Mayans that it was used in religious ceremonies as an offering to the gods.

Eighteen centuries later, the same flavor notes of the original Mayan Hot Chocolate recipe can be found in a much cooler form-ice cream. Re-created by Häagen-Dazs® ice cream, this new flavor features unadulterated, dark chocolate with a delicate blend of cinnamon varieties sourced from the side of an active volcano. Rich and smooth, Mayan Chocolate ice cream is threaded lavishly with a ribbon of exquisite chocolate sauce, providing the ultimate chocolate-on-chocolate experience.

Make a simple dessert that embodies the true spirit of Mexico-top Mayan Chocolate ice cream with a refreshing fruit salsa. Create your own mild or hot salsas by offering a “salsa bar” for various levels of spiciness.

Ginger Fruit Salsa:

1 cup diced fresh strawberries

1 cup diced fresh pineapple

2 tablespoons minced crystallized ginger

Mayan Chocolate Ice Cream

Combine strawberries and pineapple. Stir in ginger and let stand at room temperature 1 hour for flavors to blend (or refrigerate up to 12 hours). Spoon over ice cream. Makes about 4 servings.

Jalapeño Fruit Salsa:

1 cup diced fresh strawberries

1 cup diced fresh mango

1-2 tablespoons finely minced fresh jalapeño pepper

1 teaspoon granulated sugar

Mayan Chocolate Ice Cream

Combine strawberries and mango. Stir in jalapeño and sugar. Let stand at room temperature for 1 hour for flavors to blend (or refrigerate up to 12 hours). Spoon over ice cream. Makes about 4 servings.

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To your food heaven

Dominic

If there is one traditional tart that I have loved year after year it will have to be the traditional bakewell tart and this is my personal take on the recipe that I used to make many times as a kid in my Grandma’s kitchen.

If you want to create new memories for your kids or grandkids then this is your chance…

Ingredients:

6oz shortcrust pastry
2 tbsp raspberry jam
2oz margarine
2oz caster sugar
1 egg
1oz self-raising flour
2oz ground almonds
1 tbsp milk
Few drops of almond essence
flaked almonds to sprinkle on top

Method:

1. Pre heat the oven to 375°F

2. Roll out the pastry. Line a 20cm (8in) pie dish. Trim the edges and reserve some pastry. Bake blind at: 375°F for 15 – 20 mins. Spread the jam over the base of the pastry. Cream together the margarine and sugar then Beat in the egg, fold in the flour, ground almonds, milk and essence.

3. Sprinkle the flaked almonds on top before you put it in the oven.

4. Cook in a cool oven 325°F until firm to touch and golden brown on the top.

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To your food heaven

Dominic

I personally love eating chicken nuggets and having a child means I have the chance to eat them even more. I prefer not to buy them pre-made though because the salt levels are sky high and they do not offer anything for a growing child.

However whenever you make your own they taste simply amazing and melt in your mouth as you take a bite. Though I should warn you now once you have sampled home made chicken nuggets you will never want to go back to the McDonalds chicken nuggets range again!!!

I love chicken nuggets from McDonalds but these homemade beauties below are in a different league and is so much fun to make them with the kids and watch their faces light up when they see what they have personally made with you!

So here is my golden chicken nuggets recipe:

Ingredients:

4 whole chicken breasts, skinned & boned
1/2 c. unseasoned fine bread crumbs
1/4 c. grated Parmesan cheese
1 tsp. salt
1 tsp. thyme (or 1/4 tsp. powdered thyme)
1 tsp. basil
1/2 c. butter, melted

Method:

1. Cut the chicken into bite-size pieces. Mix the dry ingredients.

2. Dip the chicken into the butter, then into the crumb mixture.

3. Bake on foil-lined cookie sheet at 400 degrees for 10 minutes. Serves 8 to 10.

I hope you enjoy making them as much as I did!

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To your food heaven

Dominic

]]> http://simplyfoodndrink.com/top-food-recipe-golden-chicken-nuggets/feed/ 0 http://simplyfoodndrink.com/chocolate-oatmeal-chewies/ http://simplyfoodndrink.com/chocolate-oatmeal-chewies/#comments Fri, 08 Jan 2010 11:43:13 +0000 Dominic http://simplyfoodndrink.com/?p=389

We all love something sweet when it comes to getting through the cold month of January and these chocolate oatmeal chewies will do just the trick. They are very simple to make and will have you reaping all the rewards when you tuck into them.

Ingredients:

1 1/2 cups sugar
1 cup butter or margarine — softened
1/4 cup milk
1 egg
2 2/3 cups quick-cooking or old-fashioned oats
1 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda

Method:

Heat oven to 350º. Beat the sugar, butter, milk and egg in large bowl with anelectric mixer on medium speed, or mix with a wooden spoon. Stir in the remaining ingredients.

Drop the dough by rounded tablespoonfuls about 2 inches apart onto an ungreased cookie sheet. Bake for 10 to 12 minutes or until almost no indentation remains when touched in center. Cool for 1 to 2 minutes; remove from the cookie sheet and onto the wire rack to cool.

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To your food heaven

Dominic

Here is a great recipe for baking with the kids over Christmas time. It is my Christmas surprise cookies that the children will love making with you.

Ingredients:

3/4 cup of shortening

3/4 cup of light brown sugar

1 egg

1 3/4 cups of flour

1 teaspoons of baking soda

1/2 teaspoon of salt

1/2 teaspoon of vanilla extract

3/4 cup of shredded coconut

2 teaspoons of cream of tartar

Any flavour jam or jelly

Method:

Cream the shortening and sugar together. Add the egg and mix well. Sift dry ingredients together and add the sugar and shortening. Add the vanilla mix well and then drop by teaspoons-full onto un-greased cookie sheet. With your finger or a spoon, make an indentation in the centre of the cookie ball and fill with jam or jelly. Sprinkle coconut over all and bake at 375F for 10-12 min.

This is just so simple but so lovely as something to do for half an hour with your children to indulge in the Christmas spirit.

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To your food heaven

Dominic

Here is my outrageous Double chocolate chip cookie recipe.

Double chocolate chip cookies

1 (24 ounce) package  chocolate chips (4 cups)
1 cup butter or margarine — softened
1 cup  brown sugar
1 tspn vanilla
2 eggs
2 1/2 cups all-purpose flour
1 1/2 tspns baking soda
1/2 tspn salt
1 (6 ounce) package white baking bars — cut into 1/4- to 1/2-
inch chunks
1 cup pecan or walnut halves

Method
Pre-Heat the oven to 350º. Heat 1 1/2 cups of the chocolate chips in 1-quart
saucepan over low heat, stirring constantly, until melted. Cool to room
temperature, but do not allow chocolate to become firm.
Beat butter, brown sugar and vanilla in large bowl with electric mixer
on medium speed until light and fluffy. Beat in eggs and melted
chocolate until light and fluffy. Stir in flour, baking soda and salt. Stir
in remaining 2 1/2 cups chocolate chips, the white baking bar chunks
and pecan halves.
Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about
2 inches apart onto ungreased cookie sheet. Bake 12 to 14 minutes or
until set (centers will appear soft and moist). Cool 1 to 2 minutes;
remove from cookie sheet to wire rack.

Hope you enjoy my Double chocolate chip cookies but don’t eat too many,enjoy.

Thanks for reading my blog post and in the meantime if you would like to read more of my fantastic cooking tips and food recipes you can subscribe to my RSS feed or join my free online Ezine.

To your food heaven

Dominic

Here is an apple pie recipe that would be perfect for a thanksgiving treat.

How to make an apple pie

Ingredients:
225g or 8oz of Shortcrust Pie Pastry .
55g or 4oz sultanas
55g or 2oz plump raisins
1 egg white which has been beaten
3 tablespoons of rum or brandy
550g or 1¼ lbs of Cooking apples
2 peeled oranges which have been sliced
The juice of a lemon which has been squeezed
55g or 2oz of dark brown sugar
½ tspn of grated nutmeg
1 tspn of ground cinnamon
40g or 1½ oz flaked almonds
25g or 1oz  butter
1 egg yolk which has been beaten

Method:

Take a 9 inch (22.5 cm) pie dish and wipe the inside surface with butter.Cover an area of work surface with flour and roll out about two thirds of the pastry. When suitable size use it to line the pie dish, trimming off any excess. (Keep any trimmings for decoration).

Prick the base of the pastry case with a fork. Take any remaining pastry as well as the unused pastry, wrap
in Clingfilm and put into the fridge. Cover the pie base and put into the fridge too. Pre Heat the oven to 190′C / 375′F / gas mark 5. In a large bowl, stir together the raisins, sultanas, candied peel and rum together.
Place the pie dish on the baking sheet and bake blind for about 10 minutes.

Remove from the oven and inspect the pie base. It should be a nice light brown colour.
Remove the greaseproof sheet and the beans from the blind baking stage. Brush the base and the sides with beaten egg white and bake in the oven for a further 5 minutes. Then remove. Roll out your remaining pastry to make a pie lid for the pie. Peel, core and then slice the apples into quite thick slices. Take the bowl containing the fruits and rum, add the apple slices and the orange slices. Add the remaining spices (not the almonds) and the sugar and carefully stir trying not to break the fruit up too much. Fry the almonds in butter for a few minutes until golden then
remove.

Fill the pie with the mixed pie filling and level off. Scatter on the top of the pie filling the toasted almonds. Brush the edges of the pastry case with water and put on the lid. Crimp (compress) the edges to make them seal. With any trimmings make decorations in the form of leaves and place on the top of the pie lid. Brush the lid (and decorations) with beaten egg yolk, sprinkle with a little, caster sugar and return to the oven.Bake the pie for about 35 to 40 minutes or until the pastry is golden brown and the fruit is tender.

Hope you have fun and dont forget these recipes are just a guide you can change ingredients to what you like its all part of cooking so hope your how to make an apple pie turns out great and you enjoy it.

Thanks for reading my blog post and in the meantime if you would like to read more of my fantastic cooking tips and food recipes you can subscribe to my RSS feed or join my free online Ezine.

To your food heaven

Dominic

Baking for your family and friends is an enjoyable experience but if you are new to baking it can also be a frustrating and disappointing one.

So the best thing when starting out is to keep it simple with easy recopies and by sticking to a few rules you shouldn’t go wrong and you will be heaped with praise at you wonderful cooking skills….

These top five baking tips should help.

First tip don’t rush baking:

If you have friends or family around for a meal give yourself enough time to prepare.

Next prepare in advance.

If you have to marinade(to soak or cover in a flavour/sauce for a few hours or overnight) or can prepare some thing that

will kept in the fridge over night do so.

Read through your recipe and make sure you have all the ingredients you need to hand.

This goes hand in hand with preparation, making sure you have read the recipe including times allowed and all the ingredients you need including what accompanies the dish .

Making sure you have the right utensils to do the Job.

If you are baking a cake or need to measure some ingredients or need to sieve some flour you will need the right utensils.

There really are some things that cant be done without them.

Simple wooden spoons and bowls are all usually in the house, scales, heavy bottom pans which stop sauces from burning may be quite expensive but are worth it in the long run if you intend to do lots of baking.

Adding ingredients in the right order and quantity and using the right technique:

When you are more experienced you can be experimental with what to add or not, but when you start out try to stick to the right measurement and order in which you add ingredients as this can make or break a dish or cake you are lovingly trying to prepare.

Adding too much egg to a cake mix in one go or over whipping an egg white when you should be” folding ” can bring nothing but disappointment.

Just one more tip, make sure you taste as you go ,tasting whilst preparing food will make sure you don’t serve up a wonderful looking but bland dish…don’t be afraid, all the best chiefs do it…

Follow these simple top five baking tips and you wont go wrong.

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To your food heaven

Dominic

Here is my favourite pumpkin bars recipe another nice treat for thanksgiving.

Ingredients

4 eggs
2 cups sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup raisins
Cream Cheese Frosting — (recipe follows)
1/2 cup chopped nuts

CREAM CHEESE FROSTING

1 (3 ounce) package cream cheese — softened
1/3 cup butter or margarine — softened
1 teaspoon vanilla
2 cups powdered sugar

Method
Pre-Heat oven to 350º. Grease a jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Mix the
eggs, sugar, oil and pumpkin in large bowl with spoon. Stir in flour,
baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in the
raisins.
Spread the batter into the pan. Bake for 25 to 30 minutes or until toothpick inserted
in center comes out clean. Cool completely.

When the bars are cool you can then add the cream cheese frosting.

Sprinkle with nuts. Cut into 8 rows by 6 rows.

Store covered in refrigerator.

Hope you enjoy my pumpkin bars recipe.

Thanks for reading my blog post and in the meantime if you would like to read more of my fantastic cooking tips and food recipes you can subscribe to my RSS feed or join my free online Ezine.

To your food heaven

Dominic