Graham Crackers by Martha and I just love to use them! The Best

Homemade Graham Crackers

Once you taste one of these sweet whole wheat crackers, you may never go back to the store-bought variety again. Use them as the base for homemade s'mores, sandwich them with peanut butter, or simp...

Once you taste one of these sweet whole wheat crackers, you may never go back to the store-bought variety again. Use them as the base for homemade s'mores, sandwich them with peanut butter, or simply enjoy them on their own.

Ingredients

Makes 20

• 1 1/2 cups all-purpose flour, plus more for working
• 1 cup whole-wheat flour
• 1/2 cup untoasted wheat germ
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup unsalted butter, softened (2 sticks)
• 3/4 cup packed light-brown sugar
• 2 tablespoons high-quality honey

Directions

1. Preheat oven to 350 degrees. Whisk flours, wheat germ, salt, baking soda, and cinnamon in a medium bowl; set aside.
2. Put butter, brown sugar, and honey into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture, and mix until combined.
3. Turn out dough onto a floured surface, and divide into quarters. Roll out each piece between 2 sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.
4. Using a fluted pastry wheel, trip the outermost edges or each rectangle, and divide into three 6 by 3-inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3 by 1 1/2-inch crackers. Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.
5. Remove two sheets of dough from freezer. Pierce crackers using the tines of a fork. Transfer to large baking sheets lined with parchment paper. Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes. Repeat with remaining dough. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely.

From Martha Stewart Living

Read more at Marthastewart.com: Homemade Graham Crackers - Martha Stewart Recipes

Linguica

Homemade Linguica Recipe
from The herb gardener Sara (who I love very much)
5 lbs. boneless pork butt
8 cloves garlic minced fine or pulverized
4 tbsp. paprika (sweet)
3 tsp. salt
1 tbsp. coriander
1 tbsp. cayenne
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. pepper
1 tsp. allspice
¼ cup sherry (sweet)
¼ cup vinegar
¼ cup cold water
Sausage casings (optional)
Meat smoker (optional)

Cut pork into cubes and grind on the coarse setting of your grinder. Combine all ingredients and refrigerate for 48 hours. Fill casings with mixture or create loose patties, smoke, and freeze. Smoking adds flavor and complexity to the sausage, so give it a try. The raw sausage should lose about 20% of its volume in the process.

You can see by the ingredient list that linguica relies heavily on paprika for flavor, and includes a bouquet of spices that make a distinctive blend. Underestimated as a flavoring agent, when heated, a quality paprika can make a huge impact on a dish. Here it marries well with sherry and pork to create a truly unique and delicious sausage.

One of my favorite ways to serve linguica is fried in iron skillet in two-inch sections and served for breakfast with scrambled eggs. But it is also wonderful when diced and added to green beans or in a variation on the country hearty beans and rice. For a special treat, try linguica with fresh coriander (cilantro), black beans, and shallots. I'll try and dig up the recipe for next time.

Special Note: Don't short change yourself by freezing your sausage too soon. The longer the ingredients marinate, the better the sausage will be. Oh, and use a quality sherry. Sherry is not a traditional ingredient in 'old country' linguica recipes, but it helps to create authentic flavor - really. Try it.

Espresso Chip Brownies

Espresso Chip Brownies...have a great morning!


8 ounces of your favorite dark chocolate

1 cup of unsalted butter

5 whole eggs

3 cups white sugar

1 tablespoon Neilsen-Massey vanilla bean paste

1 1/2 cup unbleached all purpose flour

1/2 cup dark chocolate chips

1 tablespoon instant espresso granules


-Don't blink because it is very easy and the outcome is dense and velvety. Perfect for the holidays. Preheat your oven to 375 degrees. Grease a 13 by 9 baking dish.

-Place the butter and chocolate in a microwave-safe bowl and heat on high until the chocolate is fully melted, about 2 minutes but watch carefully. Stir until fully blended.

-In a standing mixer with the paddle blade; place the eggs, sugar and vanilla bean paste. Mix on high for about two minutes. Then on a very low speed or stir setting, slowly add in the butter and chocolate mixture. Next add in the flour and beat on medium only until combined and then stop! Overmixing is deadly to brownie texture!

-Remove the paddle blade and grab a spatula. Pour the chips and espresso into the batter and fold them in by pulling the bottom batter to the top gently. You only want them evenly through the batter, you don't want to 'mush'.

-Pour the batter into the greased pan and bake for about 35 mins. I love this because it is the perfect amount of time to make dinner!


Additional ideas: I poured a bag of marshmallows on top of the brownies this year and they were AMAZING!!! I have also added in dried cranberries or cherries. Get creative and play with your food. Enjoy!

Strawberry Buttercream Filling for Chocolate Dream Cake

Strawberry Butter Cream Filling
Ingredients

     3 cups butter, room temperature
      1 cup butter flavoured crisco or regular
      2 – 32 oz. bags 10X sugar (powdered sugar)
      1/2 - 3/4 cup heavy whipping cream
      1 over-flowing Tablespoon vanilla bean paste
      Dash Sea Salt
      24 oz jar of Strawberry Preserves low sugar

Instructions

 Beat for 8 minutes:
 3 cups butter, room temperature
   1 cup Crisco

 Add (slowly):

2 – 32 oz. bags 10X sugar (powdered sugar)

1/2 cup heavy whipping cream
1 over-flowing Tablespoon Vanilla Bean Paste
 Dash sea salt
Beat for 8 minutes and slowly add the rest of the heavy whipping cream, On the highest speed, beat out for another 5- 8 minutes
Out of this icing, take what you think will be enough for your cake filling and put it into a separate bowl.
With a large spoon, add: 1/2 of a 24 oz. jar of Strawberry Preserves by folding into the butter cream and place between the layers of your cake.
Use the rest of the butter cream to crumb coat your cake.

Note: This makes a LOT! You can refrigerate and add preserves as you need to leftovers.

Melt and Mix Honey Cake

melt-and-mix honey cake inspired by Donna Hay
 1¾ cups (260g) self-raising (self-rising) flour, sifted
 2 tsp cinnamon
 ¾ cup (165g) caster (superfine) sugar
 ½ cup (125ml) honey
 155g butter, melted
 3 eggs, lightly beaten
 ¾ cup (180g) sour cream
Preheat oven to 180°C. Place the flour and sugar in a bowl. In a separate bowl, combine the butter, eggs, honey and sour cream until well combined. Add the flour mixture and stir until just combined. Spoon into a greased 25cm-fluted ring cake tin and bake for 30 minutes or until cooked when tested with a skewer. Serve drizzled with honey and thick cream on the side. Serves 8–10.

Vanilla Sugar Cookies

These wonderful cookies were decorated by my boys 19 and 11 at the time. They did not conform to the intended shape of the cutter of COURSE!!!

Vanilla sugar cookies:
Makes around 25-30 medium sized cookies.

100 grams sugar and
100 grams of confectioners sugar (powdered)
2 large eggs.
1 tbsp of vanilla and 4 drops almond or lemon extract
(450 grams) of all-purpose flour, sifted.
(200 grams) of unsalted butter, diced.
50 grams of flour for rolling.
First you:
In a bowl or in the kitchen mixer with paddle attachment, mix the two types of sugar, vanilla and the egg. Add the flour and the butter and keep mixing just until the dough comes together.
Then you:
Knead the dough lightly by hand on your flour dusted kitchen counter and wrap it well in cling film and put it in a plastic bag. Chill the dough for 2 hours.
Baking and rolling:
 
Depending on the size of cookie bake them from 15-20 mins. You want them to be light golden brown without being raw in the middle
Hint: Roll cookie dough using rolling guides from PME they are called "spacers" They are available through Amazon


Go have a fab cookie day and would love to see YOUR work HERE
Upload your photos in our album and win Contest open until Dec 10th 2010

Pasta& Cheese

Pasta & Cheese

1 box Dreamsfeild Penni pasta... See More
2 heaping Tablespoons Butter (Salted Butter)
1 whole Medium Onions, Cut in half and sliced thin
...1/4 -1/3 cups All-purpose Flour
2 cups Milk
2 whole Egg Yolks, Beaten
Salt And Pepper, to taste
1 cup Grated White Cheddar Cheese
1 cup Grated Parmigiano Reggiano Cheese

Preheat oven to 350 degrees.

Cook macaroni for half the time of the package instructions. Drain and set aside.

Melt 1 heaping tablespoons butter and a bit of olive oil in a skillet and then saute onion over medium-low heat for 10 to 12 minutes, or until golden brown and soft. Set aside.

In a pot, melt 1 heaping tablespoons butter and a good drizzle of Olive oil. Sprinkle in flour and whisk to combine. Cook, stirring constantly, over medium heat for 1 minute. Pour in milk, then cook for 3 to 5 minutes or until thick. Reduce heat to low. Add salt & pepper to taste.

Beat egg yolks and drizzle 1/4 cup hot mixture into the yolks, stirring constantly. Stir to combine. Pour egg mixture into sauce and cook for another minute.

Add cheeses and stir until melted. Add onions and stir. Add cooked macaroni and stir to coat.

Pour into a baking dish and bake for 15 to 20 minutes or until sizzling and hot.

Curried Squash and Sweet Potatoe Soup by Me

2 med. acorn squash (2 3/4 cups cooked and cubed)
1 1/2 pounds sweet potatoe
2 1/2 c. chicken OR veggie stock
1 c. orange juice
1 c milk or SOY milk

1 can 14 oz coconut milk
1/4 c olive oil OR 2 tbsp. butter
1/2 c. chopped onion
1 med. clove garlic, crushed
1 tbsp fresh grated ginger root or pickled ginger
6 oz. mushrooms, sliced
1 tbsp curry powder
1 tsp. ground cumin
1/2 tsp. coriander
1/2 tsp. cinnamon
3/4 tsp. ginger 1/4 tsp. dry mustard
1 tsp. salt
1/2 tsp pepper
Dash cayenne
Optional: Lemon juice, croutons, pine nuts


Split squash and bake face down in 375 degree oven on an oiled tray 30 minutes or until soft, microwave your sweet pototoes at this time for approx 4 mins per potatoe. Cool and scoop out insides of squash and dice along with the sweet potatoes. Put SQUASH 2 3/4 cups in blender with stock and puree until smooth. Add sweet potatoes and continue puree process Combine in saucepan with other liquids.
Heat butter. Add garlic, onion, salt, pepper and spices. ( you need to saute those spices and the ginger root) Saute until onion is soft. (Add little water if onion sticks.) Add mushrooms. Cover and cook 10 minutes.
Add saute to squash, scraping the skillet well. Heat everything together very gently. Taste to correct seasonings. You may want to add more cayenne since this is a sweet soup. Add some fresh lemon juice (optional). Simmer soup for at least an hour for flavor. Optional: Serve with cornbread croutons and a little sprinkle of toasted pine nuts.


recipe by Lyndsay Zoratti