Elaine Walker » Recipz

Dominic’s Authentic Italian Cheesecake

Cheesecake, Desserts, Elaine Walker No Responses »

Aug 092011

1 pound cream cheese (room temperature)
1 pound sour cream
1 pound ricotta cheese (whole milk variety, best brands are Precious or Figaro)
1 cup sugar
3 T. of flour
3 T. cornstarch
1 ½ T. lemon juice
1 T. vanilla
3 eggs
4 ounces butter, melted (best brands are Danish Creamier or Tillamook)

Grease and flour a 10-inch spring form pan.
Make the graham cracker crust (below) and spread it on bottom of pan.

When the cream cheese has softened to room temperature, mix it with the sour cream until smooth.
Add the ricotta cheese and blend in. Then add the sugar.

In a small bowl or cup, stir together the flour and cornstarch, then add them to cheese mixture until blended in.
Stir in the lemon juice and vanilla.

In a separate medium bowl, lightly beat the eggs and add them to cheese mixture.
Blend in the melted butter.

Make sure all ingredients are blended well together but do not over mix. Scrape the sides of bowl with a spatula to ensure all ingredients are blended in.

Pour the mixture into the pan over the graham cracker crust. Place the pan in the oven and bake for about 1 hour and 15 minutes. The top of cake should start turning a pale tan color and no longer look wet. Every oven is different so you may have to adjust cooking time by 10 to 15 minutes (more or less).

Once done, turn off the oven and let cake sit in oven for 2 hours to cool slowly. Do not open the oven while the cake is cooling.

Then remove from oven, cover with a small towel and let it sit at room temperature for 2 hours to cool slowly, .

After the cake has cooled for two hours, cover with plastic wrap and place in the refrigerator for 12 hours.

The cake is then ready to serve. If you like, garnish it with a dusting of confectioner’s sugar.

Graham Cracker Crust
1 ½ c. graham crackers, crushed (about 18 crackers)
1/3 c. brown sugar
½ T. cinnamon
1/3 c. butter, melted

Place all ingredients in a bowl and mix well by hand. Make sure the butter is distributed evenly in the mixture. Place the mixture on the bottom of a greased and floured spring form pan. Use the bottom of a plate or other flat surface to gently press the graham cracker crust on the bottom of the pan.

Variation:
Substitute chocolate graham crackers for the regular graham crackers and leave out the cinnamon.

Dominic’s Split Pea and Ham Chowder

Elaine Walker, Soup No Responses »

May 062011

1 large ham bone with some ham meat still on it (leftover from a baked ham dinner. Alternatively, you can use a pound of deli ham, cut into cubes)
1 pound bag of green or yellow dried split peas
2 onions, diced
2 – 3 potatoes, diced
2 – 3 stalks of celery, diced
2 – 3 carrots, diced
8 – 10 cups of water
2 bay leaves
salt & pepper to taste

Place ham in kettle, add water to cover. Add in onions and bring to a boil.

Stir in peas and potatoes, bring back to a boil, them simmer about 5 minutes stirring frequently.

Add remaining ingredients and bring to a low simmer. Let simmer for about an hour, stirring frequently. The split peas and potatoes should be completely dissolved in the soup when ready.

If you used ham with a bone, any remaining meat should be coming off the bone very easily. Separate the ham from the bone and add back to the soup. Discard the bone.

It may be necessary to add additional water to the soup pot based on the amount of vegetables added to get the desired consistency.

This is a very forgiving recipe which allows you to adjust the ratio of vegetables and meat to water to achieve different consistencies and flavors. As a variation, you can use stir in a teaspoon of ground cumin.

Rustic Peach Pie

Desserts, Elaine Walker, Pie No Responses »

Apr 202011

Crust:
1-1/4 cups flour
1 tablespoon buttermilk powder
1/2 teaspoon salt
1/4 cup cold butter
1/4 cup vegetable shortening
3 to 4 tablespoons ice water

Filling:
4 to 5 large ripe peaches, peeled and sliced OR 2 pounds frozen sliced peaches, partially thawed (about 5 to 6 cups)
1/2 c. fresh raspberries
1/2 cup sugar
2 tablespoons instant Clear Jel
1/2 teaspons ascorbic acid (optional, to preserver color)
1/8 teaspoon nutmeg
pinch of salt

To make the crust:
In a large bowl, whisk together the flour, buttermilk powder and salt. Cut or rub in the cold butter and shortening until the dough is crumbly. Sprinkle ice water over the mixture 1 tablespoon at a time while tossing with a fork. After adding 3 tablespoons of water, gather the dough together into a ball. Add more water the dough crumbles and won’t hold together. Flatten into a disk, wrap and refrigerate for 30 minutes or longer.

When ready to make the pie, preheat the oven to 450*F.

To make the filling:
Whisk together the sugar, instant Clear Jel, ascorbic acid, nutmeg and salt. Add the peaches and just a few of the raspberries, tossing to combine. Set aside.

To complete the pie:
Roll the chilled dough onto a well-floured surface and roll into a 14″ circle. Trim the edges into a scalloped design. Move the crust to a pie pan. Add the filling. Fold the edges of the crust up over the peaches, leaving the center uncovered.

Bake the pie for 40 to 45 minutes until the crust is golden. Remove from the oven and sprinkle with the remaining raspberries. Serve warm with whipped cream or ice cream.

Chocolate Covered Potato Chips

Candy, Desserts, Elaine Walker No Responses »

Apr 162011

2 c. semi-sweet chocolate chips
2 T. Crisco shortening
1 bag of Ruffles potato chips

Melt chocolate chips ad Crisco in microwave or double boiler.
Dip potato chips in melted chocolate. Lay on wax paper. Put in refrigerator for 30 minutes to harden.

Godiva Chocolate Raspberry Drink

Beverages, Elaine Walker 1 Response »

Oct 282010

1.25 oz. Godiva Chocolate Infused Vodka, chilled
0.25 oz. Ciroc Vodka Red Berry, chilled
4 fresh mint leaves, muddled
1 fresh raspberry

To muddle the mint leaves, sprinkle a little granulated sugar into the bottom of a clean glass. The sugar helps to create more friction during the muddling process. Drop your leaves on top of the sugar.

Hold the muddler firmly and press directly down onto the leaves. Press down hard and twist to create friction between the leaves and the sugar. Your goal is not to break or pulverize the leaves, but to gently bruise them. This releases the flavor while keeping the leaves intact.

Add the rest of the ingredients to the glass.

Cranberry Macadamia Christmas Cookies

Cookies and Brownies, Desserts, Elaine Walker No Responses »

Dec 302009

3 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup white sugar
1 cup packed light brown sugar
1 cup butter, softened
2 eggs
1 tablespoon vanilla extract
1 cup vanilla baking chips
1 cup chopped macadamia nuts
1 cup dried cranberries

In a medium bowl set aside flour, baking soda and salt.

Cream together white sugar, light brown sugar and butter (do not use shortening). Add slightly beaten eggs and vanilla.

Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and dried cranberries.

Preheat oven to 350 degrees F (175 degrees C). Place on ungreased cookie sheet by small scoop or rounded teaspoon. Bake for 10 minutes or just until set. Remove from oven and let cool. Cookies will sink slightly.

Variations:
To make chocolate cookies – omit 1/2 cup flour and replace with 1/2 cup cocoa.
For fancier cookies: Drizzle melted white chocolate on chocolate cookies and melted dark chocolate on the white cookie.
To make chewier cookies – omit 1/2 cup flour and replace with 1/2 cup oatmeal.

Maple Dijon Chicken with Sweet Potatoes

Elaine Walker, Poultry, Slow Cooker No Responses »

Oct 182009

1 pound boneless, skinless chicken thighs
1/4 c. onion, chopped
1 garlic clove, minced
1 t. thyme
3 T. maple syrup
2 T. Dijon mustard
2 sweet potatoes, peeled and sliced
1 c. chicken broth

Put the chicken into a slow cooker and toss with the onion, garlic, thyme, maple syrup, and Dijon mustard.
Place the sweet potatoes on top of the chicken.
Pour in the broth. Cover and cook on low for 6 to 8 hours.

Zucchini Scramble for One

Elaine Walker, Vegetables No Responses »

Oct 132009

1-1/2 c. peeled zucchini, sliced
1 T. butter
1 egg, beaten
2 t. shredded cheddar cheese

In frying pan over medium heat, melt butter. Add zucchini and cook until softened. Pour beaten egg over top and let cook until nearly set, then flip. Add cheese and cook just until melted.

Chocolate Mousse

Desserts, Elaine Walker No Responses »

Sep 162009

16 ounces chocolate*, coarsely chopped
1 c. water, divided
1/4 c. butter (no substitutes)
6 egg yolks
1/4 c. tablespoons sugar
1 t. vanilla
2-1/2 c. whipping cream

*Chocolate notes: You can use milk or dark, whichever you prefer. I used 12 ounces of Lindt Milk Chocolate with 4 ounces of Intense Dark Lindt.

In a microwave or double boiler, heat chocolate, 1/2 cup water and butter just until the chocolate and butter are melted. (If using a microwave, use 50% power and heat for 2 minutes, then additional 15 to 30 second increments, stirring frequently. The mousse will not taste good if the chocolate gets overheated.) Cool for 10 minutes.

In a small, heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160 degrees F on a candy thermometer (takes about 2 minutes).

Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5-10 minutes.

Meanwhile, in large bowl, whip the whipping cream for 5-10 minutes until thick and almost butter-like. Fold the chocolate into the whipped cream, stirring gently by hand until the mixture is uniformly chocolatey. Spoon into a large bowl or small dessert dishes. Refrigerate overnight.

Grape Pecan Chicken Salad

Elaine Walker, Main Dish Salads, Poultry, Salads, Slow Cooker No Responses »

Sep 072009

2 lbs chicken boneless chicken thighs
1 can beef broth
1/2 t. Bell’s seasoning
red grapes, seedless, quartered
chopped pecans
mayonnaise
brown mustard
Worcestershire sauce

In a slow cooker, put chicken, beef broth, Bell’s seasoning. Add water to cover. Cook on low for 8 hours. Remove chicken and cool in refrigerator.

When chicken is cool, chop and set aside.
In large bowl, add rest of ingredients in measures to suit your taste.

Easy Buttercream Frosting

Desserts, Elaine Walker, Frosting No Responses »

Sep 072009

1/2 c. butter, softened
1/3 c. shortening
1/4 c. water
1/8 t. salt
1 t. vanilla
4 c. confectioner’s sugar

In large bowl, mix together all ingredients and beat with an electric mixer until frosting is smooth and creamy.

Snow White Sheet Cake

Cake, Desserts, Elaine Walker No Responses »

Sep 072009

1 c. sugar
1/2 c. butter, softened
2 eggs
2 t. vanilla
1-1/2 c. flour
1 3/4 t. baking powder
3/4 c. whole milk

Preheat oven to 350*F. Grease and flour a 9-inch square pan (or line a cupcake pan with paper liners).

In large bowl, add the sugar and butter and beat for 4 minutes. Add the eggs, one at a time, then the vanilla. Gradually stir in the flour and baking powder. Then add the milk and beat until the batter smooth.

Pour or spoon batter into prepared pan. (The cake won’t rise much.) For cake, bake 30 minutes. For cupcakes, but 20 to 25 minutes.

Frost with a half recipe of Easy Buttercream Frosting.

Coq au Vin alla Italiana

Elaine Walker, Poultry, Slow Cooker No Responses »

Aug 122009

2 lbs boneless, skinless chicken thighs
10 baby carrots
1 t. poultry seasoning (Bell’s seasoning)
1/2 t. dried rosemary
1/4 c. chopped onion
2 cloves crushed garlic
1 c. red wine
1 (14.5 ounce) can whole, peeled tomatoes
1 T. vegetable oil
2 (4 ounce) links sweet Italian sausage, sliced
4 ounces fresh mushrooms, sliced
2 T. flour

In a slow cooker, add the tomatoes, wine, garlic, onion, poultry seasoning, rosemary, Stir. Add carrots and chicken. Add a little water or chicken broth, if needed to cover top of chicken.

Cook on low for 8 hours.

Heat oil in large skillet. Cook the sausage until done and lightly browned, then remove from the skillet with a slotted spoon and set aside in a large bowl. Add the mushrooms to the skillet and cook for a few minutes. Add to sausage.

Take the chicken out of the slow cooker and add it to the sausage-mushrooms.

Put the flour in a small bowl. Add 2 T. cold water and whisk until smooth. Then add to the liquid in the slow cooker. Stir until sauce thickens slightly. Return chicken-sausage-mushrooms to crockpot and cook until heated through.

Dairy-free Spinach Souffle

Eggs and Pasta and Legumes, Elaine Walker, Vegetables No Responses »

Jul 152009

1/3 c. canola oil
1/4 c. flour
1/4 clove garlic, minced
1/4 t. salt
2/3 c. lactose-free, unsweetened soy milk
1 c. roughly chopped baby spinach, stems removed
2 large egg yolks
2-1/2 large egg whites

Preheat oven to 375*F. Lightly oil 3 individual souffle dishes.

In a small saucepan over low heat, heat the oil. Add the flour, whisking constantly for 1 to 2 minutes or until the flour smells slightly toasted but is not burning.

Whisking constantly, add the garlic and salt, then soy milk. Cook until slightly thickened; then remove from heat.

In a medium mixing bowl, beat the egg yolks until creamy. Whisk in the soymilk mixture and then fold in the spinach.

In another medium mixing bowl, beat the egg whites until stiff, glossy peaks form. Fold in the spinach mixture.

Spoon into souffle dishes and back for 18 minutes.

Egg Noodles for Two

Eggs and Pasta and Legumes, Elaine Walker No Responses »

May 092009

1 c. King Arthur Pasta Flour
4 egg yolks (one whole egg may be substituted for the yolks if a less rich noodle is desired)
1-1/2 T. water or milk

Combine all ingredients in a food processor and pulse a few times until blended. Form a ball with the dough. You can then knead by hand or pass the dough through a pasta machine. If kneading by hand, knead for 10 to 15 minutes until it is no longer elastic (when you poke it, the indent remains for more than a couple of seconds).

To knead by machine, cut the dough into 3 pieces. Crank each piece through the pasta machine at the widest setting. Fold it and pass it through again at the same setting until it feels smooth and silky (10 to 15 times), dusting as needed to keep it from sticking. Repeat for each piece of dough.

Put the dough in a plastic bag and let it rest for an hour and a half in the refrigerator (do not skip this step or the dough will be tough).

Pass the dough through the pasta machine first at the widest setting, then reducing one notch until the desired thickness is reached. Cut into noodles. Let rest 15 minutes, then cook in boiling water for 3 minutes.

Whole Wheat Potato Bread

Breads and Muffins, Elaine Walker No Responses »

May 082009

1 medium potato, peeled and finely chopped (about 3/4 c.)
1-1/2 c. buttermilk
2 packages active, dry yeast
3 T. sugar
2 T. shortening
2 t. salt
3 to 3-1/2 c. all purpose flour
2-1/2 c. whole wheat flour
2 T. cornmeal

In medium saucepan, cook the potato in the buttermilk over low heat for about 15 minutes, or until the potato is tender and milk is curdled. Cool to lukewarm (115*F). Set aside 1/2 c. of the liquid. Mash the potato in the remaining liquid; add warm water to make 2 cups of potato mixture.

In large mixing bowl, soften the yeast in the 1/2 c. of reserved liquid. Add potato mixture, sugar, shortening and salt. Mix well. Stir in 2 c. of the all purpose flour. Beat at low speed for 1/2 minute, then at high speed for 3 minutes, scraping sides of bowl frequently.

Cover and let rise for 45 minutes or until doubled. Punch down then stir in the whole wheat flour and enough of the remaining all purpose flour to make a moderately stiff dough. Turn onto a lightly floured surface. Knead 10 minutes or until smooth and elastic. Shape into a ball.

Place in a greased bowl. Cover and let rise 35 minutes or until doubled. Punch down. Turn out and knead a minute. Put in 8-inch loaf pans. Brush with a little buttermilk and sprinkle with the cornmeal.

Bake at 375*F for 30 to 35 minutes.

Sweet Potato Yeast Bread with Cream Cheese Nut Spread

Breads and Muffins, Elaine Walker No Responses »

May 082009

2 packages active dry yeast
1-3/4 c. warm water (110*F to 115*F)
1 c. sweet potato, mashed
1/2 c. plus 1 T. butter, softened, divided
1/2 c. honey
1 egg
2 t. salt
3 c. whole wheat flour
3-1/4 c. all-purpose flour

Cream cheese nut spread:
1 c. butter, softened
1-8 ounce package cream cheese, softened
1/3 c. walnuts, finely chopped

In large mixing bowl, dissolve yeast in warm water. Add sweet potatoes, 1/2 c. butter, honey, egg, salt and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about an hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5x3 inch loaf pans. Cover and let rise until doubled, about 25 minutes.

Bake at 375*F for 40 to 45 minutes or until golden brown (cover loosely with foil if top browns too quickly). Remove from pans to wire racks. Melt remaining 1 t. butter and brush over the warm bread. Cool.

Make the spread:
In a small mixing bowl, beat butter and cream cheese until fluffy. Stir in walnuts. Serve with bread.

Chocolate Cake with Peanut Butter Frosting

Cake, Elaine Walker No Responses »

May 062009

1/2 c. butter, softened
2-1/4 c. brown sugar
3 eggs
3-1 ounce squares unsweetened chocolate, melted and cooled
2 t. vanilla
2-1/4 c. flour
2 t. baking soda
1/2 t. salt
1 c. (8 ounces) sour cream
1 c. water

Frosting:
1 c. butter
1 c. peanut butter
4 c. confectioner’s sugar
1/4 c. milk
2 t. vanilla
1 c. peanuts, finely chopped

In a large mixing bowl, combine the butter and brown sugar; beat in eggs, chocolate and vanilla.

In a separate bowl, sift together the flour, baking soda and salt; add to creamed mixture alternately with sour cream. Gradually beat in water.

Pour into two greased and floured 9-inch round baking pans. Bake at 350*F for 35 to 40 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then remove cakes from pans and cool completely on a wire rack.

For frosting, cream the butter, peanut butter, confectioner’s sugar, milk and vanilla in a mixing bowl until smooth.

Split each layer of cake into two thinner layers, then frost. Gently press chopped peanuts into sides of cake.

Blueberry Corn Cakes

Breakfast, Elaine Walker No Responses »

May 062009

2 eggs, separated
2 c. buttermilk
1-1/4 c. flour, sifted
1/4 c. corn meal (yellow or white)
2 T. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 c. butter, melted
1 c. blueberries

In small bowl, beat egg yolks; stir in buttermilk.

In separate larger bowl, combine flour, corn meal, sugar, baking powder, soda and salt. Pour in egg mixture and stir. Add butter, stir. Fold in blueberries.

In another small bowl, beat egg whites until they form soft peaks; gently fold into batter.

For each pancake, pour 1/4 c. batter onto a hot, lightly greased griddle. Cook until bubble appear and begin to break. Flip once and cook until lightly brown.

Mom’s Buttermilk Pancakes

Breakfast, Elaine Walker No Responses »

May 062009

2 c. flour, sifted
1 t. baking soda
3/4 t. salt
2 T. sugar
2 eggs, beaten
2 c. buttermilk
2 T. butter

In a large mixing bowl, combine the flour, baking soda, salt and sugar and mix well.

In a separate smaller bowl, blend the eggs, buttermilk and butter.

Make a well in the dry ingredients and pour in the buttermilk mixture. Stir by hand just to moisten. Let rest 10 minutes, then stir quickly just a couple of times.

For each pancake, drop 1/4 c. of batter onto a heated skillet. Cook on medium high heat until bubbles appear and begin to break. Turn the pancakes once and cook until lightly brown.

Banana Spice Cupcakes

Cake, Elaine Walker No Responses »

May 042009

1/3 c. shortening
2/3 c. sugar
1 egg
3/4 c. mashed banana
1/3 c. milk
1 t. vanilla
1-1/3 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon
1/2 t. salt
1/4 t. nutmeg
1/2 t. cloves

Blend together shortening and sugar until light and fluffy. Mix in egg, banana, milk and vanilla and beat until smooth.

Sift together dry ingredients and gradually add to sugar and shortening mixture.

Spoon into cupcake papers and bake at 350*F for 20 minutes or until toothpick comes out clean.

Gingerbread

Cake, Elaine Walker No Responses »

May 042009

1 egg
1/2 . shortening
1/2 c. sugar
3/4 c. dark molasses
1 c. sour milk
2-1/4 c. flour
1 t. baking soda
1/2 t. salt
1 t. ginger
1 t. cinnamon

Mix together shortening, sugar and egg. Blend in molasses and sour milk.

Sift together dry ingredients and gradually add to sugar, shortening mixture.

Pour into well greased & floured 9-inch square pan. Bake at 325*F for 45 to 50 minutes.

Lemon Coconut Cookies

Cookies and Brownies, Elaine Walker No Responses »

May 042009

1 c. butter, softened
1/2 c. sugar
1 egg
1 T. freshly squeezed lemon juice
1 t. grated lemon peel
2 c. flour
1/2 t. salt
3-1/2 c. flaked coconut

Cream together butter and sugar until light and fluffy. Add egg, lemon juice and rind; beat thoroughly.

Gradually add flour and salt. Mix well. Stir in coconut.

Drop by teaspoonfuls onto cookie sheet. Bake at 325*F for 10 to 12 minutes.

Pecan Crescent Cookies

Cookies and Brownies, Elaine Walker No Responses »

May 042009

1 c. ground pecans
1 c. sugar
1 c. Crisco shortenting, melted
1 c. butter, melted
1 t. vanilla
4 c. flour
1/2 t. salt

Blend together all ingredients. Chill for an hour. Shape into crescents.

Bake at 400*F for 15 to 20 minutes. Roll cookies in confectioner’s sugar while still hot.

Almost Mrs. Field’s Cookies

Cookies and Brownies, Elaine Walker No Responses »

May 042009

1 c. butter, softened
1 c. sugar
1 c. brown sugar
1 t. vanilla
2 eggs
2-1/2 c. oatmeal, powdered in a food processor or blender
1/2 t. salt
1 t. baking powder
1 t. baking soda
2 c. flour
12 ounces chocolate chips
1-8 ounce Hershey bar, finely grated
1-1/2 c. chopped nuts

Cream together butter, sugar, and brown sugar. Blend in vanilla, eggs and oatmeal.

Sift together the salt, baking powder, baking soda and flour. Gradually add to butter, sugar, egg mixture. Dough will be extremely stiff.

Stir in chocolate chips, Hershey bar and nuts. Place golf ball-sized pieces of dough 2 inches apart on an ungreased cookie sheet. ( Do not mash flat).

Bake 10 minutes at 400*F . Cookies may not look done but will firm up as they cool.

Older Entries

Recipz

Dominic’s Authentic Italian Cheesecake

Dominic’s Split Pea and Ham Chowder

Rustic Peach Pie

Chocolate Covered Potato Chips

Godiva Chocolate Raspberry Drink

Cranberry Macadamia Christmas Cookies

Maple Dijon Chicken with Sweet Potatoes

Zucchini Scramble for One

Chocolate Mousse

Grape Pecan Chicken Salad

Easy Buttercream Frosting

Snow White Sheet Cake

Coq au Vin alla Italiana

Dairy-free Spinach Souffle

Egg Noodles for Two

Whole Wheat Potato Bread

Sweet Potato Yeast Bread with Cream Cheese Nut Spread

Chocolate Cake with Peanut Butter Frosting

Blueberry Corn Cakes

Mom’s Buttermilk Pancakes

Banana Spice Cupcakes

Gingerbread

Lemon Coconut Cookies

Pecan Crescent Cookies

Almost Mrs. Field’s Cookies

Categories

Archives

Links

Meta