Irish Brown Bread

As we prepare to leave for Ireland (my third trip) my mouth is watering just thinking about the brown bread. Yummy.

I found a recipe online that is as close as I can get using what I can find at the local grocery. You may have to go to the organic section for the wheat germ and the wheat bran. You'll probably have to toast them yourself, as well. Don't worry- it's very easy to do.

Irish Brown Bread

1 3/4 c all purpose flour
1 3/4 c whole wheat flour
3 T toasted what bran
3 T toasted wheat germ
2 T old fashioned oats
2 T packed dark brown sugar
1 t baking soda
1/2 t salt
2 T (1/4 stick) chilled unsalted butter,cut into pieces
2 c buttermilk**

Preheat oven to 425 degrees. Butter a 9x5x3 loaf pan.

combine first 8 ingredients (through the salt) in a large bowl; mix well. Add butter peices; rub in with fingertips until mixture resembles a fine meal. Stir in enough buttermilk to form a soft dough.

Transfer to prepared loaf pan.

Bake until bread is dark brown and tester inserted in center comes out clean- about 40 minutes. Cool out of pan, right side up on rack.

**I don't have many recipes that call for buttermilk and I hate to have things go to waste, so I purchase this powdered cultured buttermilk blend instead of the real thing. You can find it in the baking aisle at most supermarkets.

Molten Chocolate Cakes

This recipe is great because I'm going to give you multiple options. The first option is one that I waited a long time to try because, quite frankly, I was intimidated by it. Food that looks pretty scares me. Mostly because I am not a chef or a food stylist and I have a difficult time makeing my food look as pretty as it does in the recipe photo.

Of course after I made these and realized just how easy they are I beat myself up over my silliness.

So I bring you the very easy and very pretty:

Molten Chocolate Cake

This first recipe is from Kraft.
Prep Time:15 min
Total Time:30 min
Makes:8 servings, one half molten cake each (yeah, right)

4 squares BAKER'S Semi-Sweet Baking Chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour

PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.

BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes.

I serve this warm with vanilla ice cream. You can also serve with whipped topping or just sprinkled with powdered sugar.

Now I know that I eat a whole custard cup size of this dessert. If you want to make a single serve size you can make it in muffin cups: Prepare batter as directed; pour evenly among ten paper-lined medium muffin cups. Bake at 425ºF for 10 min. or until sides are firm but centers are soft. Let stand 1 min. Makes 10 servings.

You can also make the batter ahead of time (best for custard cup preparation): Batter can be made a day ahead. Prepare batter as directed; pour into prepared custard cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.

The final option is a recipe my mom made when I was growing up. We call it Hot Fudge Pudding. This recipe is made in a 9x9 pan in the oven or microwave.

1c siftedflour
1/4 t salt
1/2 c milk
1 c nuts (optional)
2 t baking powder
3/4 c sugar
1/2 T oil
2 T cocoa

Combine all ingredients and pour into a 9x9 pan.

Sprinkle the following over the top:
1 c brown sugar
1/4 c cocoa
1 1/2 c hot water

Bake 45 minutes at 350 or microwave 10-15 minutes.

This is best when served with vanilla ice cream.

Layered Enchilada Bake

I absolutely love this recipe. It's incredibly easy to toss together, you can make it ahead of time and freeze (great to take to new moms) and it's also easy to take to pot-lucks, just take a bowl of shredded lettuce and some chopped tomatoes for garnish.

Another great thing about this recipe is that you can totally leave out the meat- and noone will really notice! Just add another can of beans!

Layered Enchilada Bake

Recipe from Kraft Foods
Total Time: 1 hr 10 min
Makes: 8 servings

1 lb. lean ground beef
1 large onion, chopped
2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 can (15 oz.) black beans, drained, rinsed
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
6 flour tortillas (8 inch)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese

PREHEAT oven to 400ºF. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and seasoning mix; mix well.

ARRANGE 3 of the tortillas in single layer on bottom of 13x9-inch baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.

BAKE, covered, 30 min. Remove foil. Bake an additional 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.

**If you are making this to freeze: Line 13x9-inch baking dish with foil, with ends of foil extending over sides of dish. Assemble recipe in prepared dish as directed. Cover with foil. Freeze up to 3 months. When ready to serve, preheat oven to 400ºF. Bake, covered, 1 hour. Remove foil. Bake an additional 15 to 20 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve. To decrease the baking time, thaw casserole in refrigerator overnight, then bake, uncovered, 45 min. or until casserole is heated through and cheese is melted.Serving SuggestionTop with chopped tomatoes, shredded lettuce and cilantro.

**To make this healthier I cut the beef in half and add more beans. I also use whole wheat tortillas, light salad dressing and fat free sour cream.

"Steakhouse" Steaks & Stuffed Potatoes

With Valentine's Day just around the corner and all the "good" restaurants busy I want to share a dinner that is, quite honestly, better than you will get at a restaurant on V Day- and will cost less!

"Steakhouse" Seared Steak and Stuffed Baked Potato

For the steak:

You can buy filets that are already cut or you can buy a tenderloin and cut the filets.
Preheat oven to 425F.

Season filets with salt and pepper. Heat 2T olive oil in an oven-proof pan over medium high heat for 5 minutes.
Sear filets on one side for 4-5 minutes. Turn them over and place the pan in the oven and roast to required doneness
Rare: Sear 5 minutes, Roast 5 minutes
Medium Rare: Sear 5 minutes, Roast 7 minutes
Medium: Sear 5 minutes, Roast 9 minutes
Let filets rest 5 minutes before serving.

And now for the essential side:

Stuffed Baked Potato with bacon, Cheddar and horseradish sour cream
From Cuisine magazine.

Preheat oven to 450F. Wash potaotes, pierce with a fork. Place in a plastic bag and coat with oil. Bake directly on oven rack for 1 hour or until tender when pierced.

Remove potatoes from oven. While hot cut off 1/4 inch, lengthwise (think how Subway sandwiches used to be cut).

Scoop flesh into a bowl, being careful not to tear the skins. Use a potato ricer (or mash) the potatoes.

Fold in to potatoes:
1/2 c. warm half & half (I use whole milk- just let it set out a bit)
1/2 c. grated sharp Cheddar
1/3 c. cooked, crumbled bacon
1/2 stick softened, unsalted butter
Salt to taste

Stuff mixture into potatoes. Place potatoes on baking sheet lined with a cooling rack or parchment paper.

For topping mix:
1/2 c. sour cream
1/4 c. mayonnaise
2 T. prepared horseradish (usually near the seafood)
Juice of 1/2 a lemon
Garnish with 2 T chives (fresh if you can get them)

Now is a good time to begin the steaks. Right after you put the steaks on to sear place the potatoes in the oven. The potatoes need to bake about 10 minutes, until the tops are golden.

When baking is done:
Remove steaks to let rest, remove potatoes and top with sour cream horseradish mixture. Garnish with chives.

Perfect timing! Serve and enjoy the praise.

**If you want to make the potatoes a day ahead- you can! Just bake them at 350F for 25-30 minutes.

Fresh Herb Fondue

Doug and I may be the only people in the country who didn't receive a fondue pot whe we got married... And would actually use it! Melted cheese- good. Melted chocolate- even better.

I made fondue for dinner the other night but the picture wasn't nearly as pretty as this one is (from Valentine's Day 2005). So, this week I give you:

Fresh Herb Fondue

1 clove garlic
2/3 c dry white wine
1 lb Gruyere cheese, grated
3 t cornstarch
1 T chopped parsley*
1 T chopped chives*
1 T chopped oregano*
salt & pepper

Rub inside of fondue pot with cut clove of garlic; discard garlic. Pour in the wine and heat gently then add the cheese. Stir continuously, until melted. Blend the cornstarch with a little water and add to the fondue with the herbs, and salt and pepper to taste. Heat until thickened, stirring well.

Serve with cubes of French bread, salami, summer sausage...

* Fresh herbs are obviously best but dried will work if you can't find fresh.

Chocolate Peanut Butter Truffles

Valentine's Day is coming and one of the most popular gifts to give is chocolate. Instead of buying it this year, why not make it yourself? In under two hours you can create melt-in-your-mouth goodness...

Chocolate Peanut Butter Truffles

I came across this recipe years ago- it was an ad for Baker's Chocolate, I think...

You will need:

1 pkg (8 squares, 1 oz each) semi sweet baking chocolate
1/2 c peanut butter
1 tub (8oz) whipped topping, thawed
toppings

Microwave chocolate in large microwaveable bowl on high one minute. Stir. Microwave one more minute. Stir until completely melted.

Stir in peanut butter until well blended. Cool to room temperature. Gently stir in whipped topping. Refrigerate one hour.

Scoop chocolate mixture out with small melon baller or teaspoon. Shape into one inch balls and roll in toppings. Store in refrigerator.

Makes 3 dozen.

Topping ideas:

powdered sugar
finely chopped pecans or peanuts
toasted coconut
grated white chocolate
finely crushed cookies
cocoa
mini chocolate chips
colored sprinkles

And don't forget the mini muffin cups!