Tiramisu

Tiramisu is a delicious Italian coffee dessert. The perfect end to your favorite meal. The word tiramisu actually means "pick me up" referring to the shot of espresso. There is something so refreshing to me about a recipe that has been around for centuries.

you will need:

8 oz. Marscarpone cheese

3 large eggs(separated)

1/2 C. espresso

1/2 C. sugar

2 T. brandy (optional)

1/8 C. cocoa

20 lady fingers (toasted)

Lady fingers are like sponge cake, I toasted them at 200 degrees for 5 Min's per side

In a large bowl combine three egg yokes, 1T. espresso, sugar, and brandy.(Since brandy is not really something I keep on hand I left it out.)
Beat 2-3 Min's then add marscapone cheese and beat for another 3-5 Min's until smooth.

In another bowl combine 3 egg whites and a pinch of sugar.


Beat until stiff peaks form

Then gently fold into marscapone mixture. Place half of the lady fingers in the bottom of serving dish, then sprinkle the espresso over the cookies. They should be moist but not saturated. Cover with half of the egg mixture and sprinkle with cocoa. Then repeat, making another layer.

Refrigerate for at least one hour before serving.

As all deserts, all food really, should be savored not devoured this one especially seems so worthy of being savored.

Homemade Ravioli

A few months ago my husband and I thought it would be fun to try to make our own pasta. It was fun, but it took us all night. We made fettuccine noodles and you have to let them dry for quite a while before you can boil them.

For his birthday I wanted to surprise him and make some homemade Ravioli. Tortellini is one of his favorites and this is close as I could get, the best part about this recipe is you don't have to let them dry for near as long. And you don't have to have any fancy equipment, just a rolling pin, biscuit cutter or water glass, and a fork.

For the filling:

Mix together and set aside

3/4 C. ricotta cheese

3/4 C. mozzarella cheese

1/2 C. Parmesan or Romano cheese

1 egg

2 T. chopped fresh basil

salt and pepper

Noodles

Place 1 1/2 C. Flour on a clean counter and make a well

Crack 3 eggs in the center

Start beating eggs with a fork, and gradually draw the flour from the inside walls of the well. As it begins to form a past start mixing with your hands.

*I'm warning you this is a very sticky mess, just keep incorporating all the flour as you mix until a dough forms.

Set dough aside and clean your work surface and hands. Lightly flour work surface and begin to kneed, work the dough for 5-10 Min's until it is smooth.

Divide the dough in half and begin to roll dough out with a rolling pin. Try to keep the dough in a circle and the recipe says to roll the dough paper thin...this was the best I could do. Our pasta was a bit hardy :)

Then use a biscuit cutter or a water glass to cut out circles.

Spoon one tablespoon of the filling onto one half of each pasta round

Fold over and press edges closed with a fork

Re-roll any trimmings and use to make more rounds. Lay pasta flat and allow to dry for 10-15 Min's. Turn then over half way so they dry evenly. This gives you the perfect time to start your sauce. I used the same recipe as I did for the baked spaghetti post except I added a carrot and celery with the onions and garlic and pureed it when it was done. I know it sounds weird but it adds so much flavor.

When the pasta has dried drop into a large pot of salted water and cook for 5-7 Min's.

This is obviously not something I want to do every week, but its great for special occasions. It is really one of those practice makes perfect kind of things. I had to start over several times, just don't let yourself get frustrated, have fun with it.

And once again your work will be well worth it.

Multigrain Bread

Homemade bread was always something I was afraid to attempt. I have always heard how time consuming and difficult it can be. But as I once again checked ingredient labels, even on bakery breads from the grocery store, I decided I really wanted to learn how to.

I tried several recipes, some were okay, some looked like bread but didn't taste like it, and some did not resemble bread in any way, shape or form. So many of the recipes I found had both whole wheat flour and white flour, if I am going to spend the time to make bread I want it to at least be healthy. Don't get me wrong, I love a good white bread. Everything in moderation, it is impossible to be good all the time.

Another thing I was looking for was a good crusty bread, this recipe had both so I gave it a shot. I have made this bread several times and it has turned out good every time. And I promise it really isn't hard.

This recipe is from a website http://www.cookingbread.com/

The night before you bake the bread you will make a soaker and a starter.

Starter

1 1/2 C whole wheat flour

1/4 t. instant yeast

3/4 C. warm water

Soaker

1/2C. steel cut oats

1/2 C. toasted cracked wheat

1/2 C. whole wheat flour

1/2 t. salt

3/4 C. buttermilk

Next day ingredients

1/2 C. whole wheat flour

1/4 C. flax meal

1/2 t. salt

2 t. instant yeast

3T.maple syrup

1 T. olive oil

Mix together starter ingredients in a bowl then mix soaker in a separate bowl, cover with plastic wrap and leave for 12-16 hours.

This is what it will look like the next morning.

The next morning combine starter and soaker in a large bowl, add oil, maple syrup and mix together with your hand. Add flax meal, salt and instant yeast. Continue to mix until well blended. Allow mixture to sit uncovered for 15 Min's. Place about about a 1/4 C. of whole wheat flour on a flat surface. Pour dough onto flour and sprinkle a little more on top. Start to knead in the flour and continue to add the rest of the flour until you get a smooth and elastic dough, about 8-10 Min's. You may need to add a little extra flour if the dough is too sticky. Pour a little olive oil into a bowl and place the dough in the bowl and turn dough over. Cover with plastic wrap.

Allow to rest until double in bulk, about 1 hour

After the dough has risen, pour out onto a flat surface. Cut dough in half. Using your fingers flatten the dough without completely removing all the air. Slowly start to roll the dough like a jelly roll. With each turn press down your thumb and seal. Continue to roll until all rolled and pinch seam closed with your fingers. Using your hands try to shape dough into a torpedo shape. Do the same with other piece.

Sprinkle a little cornmeal onto parchment paper covered cookie sheet and place loves on top. Cover with plastic wrap and allow to rest for about 1 hour.

Preheat oven to 450 Degrees. Place a cast iron skillet on bottom of oven, to create steam.
After the dough has risen, beat one egg white until foamy, brush foam on loaves. Sprinkle with poppy seeds and score the tops of loaves. Place loves in oven and pour about 1 Cup of boiling water into the cast iron skillet and close door. Bake for about 20-25 Min's or until bottom of loaf sounds hollow when tapped.

The hardest part is timing, I have figured out you need to be home for 3 1/2- 4hrs for rising and kneading process. However you have an hour or two when the dough is rising if you do need to run an errand. The amount of time you are actually working on the bread is not much at all, just let the yeast and the oven do all the work.

There are not many things in this world that are more comforting then a house full of the aroma of freshly baked bread.

The Corner Desk

I saw this darling corner desk at a local thrift shop. I was drawn to it immediately but wondered if I could really make it look beautiful again. I knew it was going to need to be sanded because its last paint job was peeling off and it was very smooth, not rough enough for paint to stick to.

I had never used a sander before, I was afraid it would be really hard. It wasn't a huge piece of equipment like I had pictured, it was small and light. I was pleasantly surprised, it was really easy. Anyone could do it!

I will warn you, doing this created quite a bit of dust. It would be good to wear a mask and cover anything important in the area you are doing the job.

It is also a good idea to clean up well before you begin to paint. I did not take the time to sweep the floor after sanding and got really nervous when the wind would blow. It could have blown all the dust on the wet paint. Take the time to clean up, and also make sure you have a clean surface to paint on.

Finished product

There would have been a time when I would have passed this desk up and thought it would not be worth the work. It was well worth it , and it was very enjoyable to bring back to life again.

What did take the most time and what I was mostly afraid to attempt was the fine details. I just found a small paint brush that fit perfectly into the groves. I had to keep a wet wash cloth close to clean up when I got out of the lines.

Next time you see something old that used to be beautiful, don't think about the work. Realize you can do it, and it will be well worth it.

Buttermilk Ranch

It seems when I make a recipe that calls for buttermilk I use about a cup or so and the rest sits in the fridge until it goes bad. I really hate when that happens, and it shouldn't, we should know what to do with left over buttermilk. There are actually a lot of wonderfully delicious recipes you can make with buttermilk, pancakes, biscuits, mashed potatoes, and ranch dressing.

Take a look at the ingredients of the ranch dressing on the door of your refrigerator, that has undoubtedly been there at least a month or so. I was surprised when I did, well not really.

This is Martha Stewart's buttermilk ranch dressing recipe, it only has a few ingredients and they are all ones you can pronounce. This will only last about a week in your refrigerator. But that also lets you know it is meant to be a treat, not an everyday condiment.

3/4 C. Buttermilk

1/2 C. real Mayonnaise

1/4 C. finely chopped Shallot

2 T. fresh Chives

1T. freshly squeezed lemon juice

1/2 t. Salt

1/4 t. Pepper

1/4 t. Celery Salt

Whisk all ingredients together and enjoy.

Make the salad or vegetable tray you take to your next gathering extra special.

Dessert Time

Hot Fudge Brownie Sundae

For a long time I had given up on homemade brownie recipes. They never turned out the way brownies should be, delicious. I always had much better luck with boxed brownies. That is until one day my friend Tanya made her brownie recipe for me. So moist, gooey and delicious, everything you need when you get a chocolate attack...or when it has been one of those days.

Brownies
4 oz. Semi-sweet chocolate
3/4 C. Butter
Heat together in sauce pan on medium heat, when completely melted remove from heat. Add
1 1/2 C. Sugar
Allow mixture to cool slightly then add
3 eggs slightly beaten
2tsp. Vanilla
1C. Flour
Then pour mixture into a greased 8x8 Baking pan and bake at 350 degrees for 25 Min's.

Brownie Sundaes

1 bag of frozen berries thawed
(or fresh if available)
1 jar hot fudge
1/2 gallon of your favorite vanilla ice cream
brownies

Start with a brownie in a bowl, add ice cream, hot fudge, and top with berries

Thank you Tanya for saving me from boxed brownies! Even Travis my husband, who hates chocolate, likes these. I think of you every time I make them.

Meatballs

I know meatballs seem like a bother to make homemade, but I promise your work will not go unnoticed. And it really is not as much work as you may think. I like to make a big batch and freeze the rest so next time you have a really easy dinner.

I have modified this recipe from one of my favorite Italian cook books. It calls for beef but after reading many other sources I found a true authentic meatball is a mixture of veal, beef, and pork. You may be able to find this meatball mixture prepackaged at your grocery store.

1lb mixture of ground veal, pork, and beef

2 T. Olive oil

2 cloves garlic finely chopped

4 T. bread crumbs

3 T. Parmesan and Romano mixture freshly grated

2 T. fresh parsley Chopped

1/2 Medium red onion

1 egg

Salt and pepper

Mix all ingredients(except olive oil) with hands and roll into balls about 1 1/2 inches in Diameter. Be sure to make all the meatballs before you start to cook them so you will know when they are all done.

Heat a large frying pan to med-high, add olive oil then add meatballs. occasionally roll meatballs around with a spoon for all sides to brown and to keep the round shape. When all sides are brown and meat balls are cooked through remove from pan and place on a plate with paper towel to soak up any grease.
Add to any of your favorite pasta dishes or a meatball sub with mozzarella always hits the spot!


The main key to this recipe, and in my opinion any recipe, is fresh ingredients. You may think you don't have time to chop the parsley, well, time yourself sometime. How much longer does it really take? And fresh garlic may seem strange and intimidating if you have only ever used garlic salt but just give it a try, your taste buds will be amazed at the difference! I have to say your body will too, we are surrounded by a world of processed food. Even though the label says it is food, I have to wonder. Watch out for your body and those you cook for...eat real food!