Seasonal Fruit Muffins
Makes 12 Texas-size muffins or 24 standard muffins
3½ cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 pound cream cheese, softened
½ pound unsalted butter, softened
2 cups sugar
4 eggs, room temperature
½ cup whole milk
1 teaspoon vanilla extract
2 cups chopped fresh fruit or berries (I use peaches, blackberries, blueberries, raspberries, figs and any other local, seasonal fruit available)
Preheat oven to 350 degrees. Coat muffin pan or pans with nonstick baking spray or place paper liners in each cup and lightly coat papers with nonstick baking spray, so that the paper liners slip off muffins easily.
Combine flour, baking powder, baking soda and salt in a large mixing bowl.
Beat cream cheese, butter and sugar with an electric mixer until smooth, about 5 minutes.
Add eggs one at a time and beat well after each addition. Add dry ingredients in two parts, alternating with milk and vanilla. Batter will be thick.
Portion into prepared muffin pans with an ice cream scoop. Bake at 350 degrees for about 15 minutes. Rotate pan in oven (for even baking), and continue to bake for another 10-15 minutes, or until a toothpick inserted near the center of a muffin has only a few or no crumbs clinging to it.
Remove from oven and let cool for a few minutes. Remove muffins from tin and let cool completely on a wire rack. Store in airtight container or wrap individually in plastic wrap for 2-3 days. Freeze for longer storage.
Granola
Makes about 20, 1/2 –cup servings
7 cups old-fashioned oats1 cup sliced almonds1 cup wheat germ½ cup sunflower kernels½ cup honey½ cup canola or vegetable oil¼ cup light brown sugar½ teaspoon salt½ cup boiling water1 teaspoon vanilla extract1½ to 2 cups dried fruit, such as cranberries, cherries, raisins or blueberries, or a combinationPreheat oven to 325 degrees. Coat a large rimmed baking sheet with nonstick cooking spray.In a large bowl, mix oats, almonds, wheat germ and sunflower seeds. In a separate bowl, mix the honey, oil, brown sugar and salt. Carefully add the boiling water and stir. Add the vanilla extract and stir.
Pour the liquid ingredients over the oat mixture and mix until evenly coated. Spread into the prepared baking sheet. Place in oven and bake for about 30 minutes. Carefully remove hot pan from oven and stir mixture. Return to oven and bake another 30 minutes, or until lightly toasted. Allow granola to cool slightly, then pour into a large mixing bowl. When completely cool, stir in the dried fruit.
Flourless Chocolate Cake
Garnish with a dusting of powdered sugar or dollops of freshly whipped cream
1 pound bittersweet chocolate (label should say 65% or higher cacao)
1 cup (2 sticks or 8 ounces) cold butter, cubed
½ cup white granulated sugar
6 eggs
1 tablespoon Kahlua liqueur or brewed coffee
½ teaspoon salt
Unlock a 9-inch round springform pan and remove the bottom round piece. Cut a 10-inch square of parchment paper and place over it of a 9-inch round. Fit the ring back over the base and paper and close. This should create a waterproof seal, but if you aren’t sure, wrap the outside of the pan, up to about ¾ of the way up outside, with a layer of aluminum foil.
Coat the inside of the pan with softened butter or nonstick baking spray.
Melt the chocolate and butter in a saucepan over low heat, stirring frequently. Remove from heat and set aside to cool slightly.
In the bowl of an electric mixer fitted with the whisk attachment, pour in the sugar and eggs. Beat on high speed for about 5 minutes, or until the mixture is light in color and has tripled in volume.
Turn the mixer to low and pour in chocolate and butter mixture. Continue to mix on low speed until the chocolate is completely mixed in. Add the Kahlua or coffee and salt.
Pour the batter into the prepared pan. At this point, you can either bake the cake (see directions below), or cover the pan tightly with plastic wrap or foil and refrigerate for 8 hours or overnight.
When you are ready to bake the cake, preheat the oven to 300 degrees F. Boil about 4 cups of water in a medium saucepan.
Pour the cake batter into the pan, then place the pan into a large roasting pan in the oven. Fill the roasting pan with enough boiling water to reach about three-quarters up the side of the cake pan. This is called a bain-marie, or water bath, and will help the cake bake evenly and remain moist.
Bake for about 35 minutes or until the cake appears slightly puffed and the center will be slightly jiggly. It may crack a little, that’s OK. It will continue to cook after it’s removed from the oven, and will get completely firm once it is chilled.
Remove roasting pan and cake from the oven and let cake cool for about 15 minutes in the water. Remove and let cool on the counter for another 30 minutes. It may still be slightly warm, especially in the center.
You may remove the ring, slice the cake and serve it (it will be soft and custardy in the center and won’t slice evenly, but it will taste wonderful), or you may wrap it and chill it completely in the refrigerator and serve later or the next day. The cake is easiest to unmold and cut when cold.
Tip: Slice chilled cake as you would cheesecake. Run hot water over a sharp knife, then dry quickly and cut cake with warm knife. Repeat with each slice for neat, even pieces of cake. – adapted from “The Brownie Lover’s Bible” by Lisa Slater (Whitecap Books, 2008)
Pizza tips
• Allow dough to thaw (if frozen) on counter for a couple of hours (length of time depends on ambient temperature).
• Roll out or stretch as thin or thick as you desire. If the dough begins to “fight back” or not stretch thin enough, cover with a clean dish towel and let the dough rest for 5-10 minutes.
• Preheat oven to 425 degrees F. If you have a baking stone, preheat stone in oven. Every oven is different; you may need to adjust temperature higher or lower. Bake until desired doneness.
• Do not overload pizza with sauce and toppings. It will make the crust soggy and doughy.
• If you are having trouble getting the results you desire, try "par-baking" the crust; that is, bake only the crust until it is very light golden brown then remove from oven, top and finish baking.
Grilled pizza
• Preheat grill – use moderately-hot heat, about 400°F
• Shape small (about 8-in.) crusts – big pizzas are hard to handle and toppings won't get done before the crust burns
• Brush crust with oil – both sides. Grapeseed oil has the highest smoke point and is the best cooking oil to use on your grill.
• Place crust on the grill with your hands – close lid; cook for 3 to 4 minutes, or until bottom is lightly browned and top looks "set"
• Remove crust using long-handled tongs – place grilled-side-up on a platter or baking sheet
• Lightly top the grilled side of the crust – too much sauce or toppings makes the pizza difficult to handle and hard to finish cooking before the crust burns
• Slide pizza onto the grill – cook an additional 3 to 4 minutes, until cheese begins to melt and crust bottom is browned.
• Alternately, you can place a baking stone directly on the grill. Preheat the grill with the stone in place before baking pizza.
Pasta Tips
Fresh pasta takes almost no time to cook, making it the perfect quick meal.
Cooking instructions:
1. Bring a large pot of water to a boil. Add salt – the Italians say it should be “as salty as the sea.”
2. Add fresh pasta. When the pasta floats to the top of the pot, or the water returns to a boil, it is generally done. It is important to taste it quickly and make sure that it is done to your liking. Overcooking fresh pasta will make is mushy very quickly.
3. Whole wheat pasta takes slightly longer to cook to al dente (“firm to the tooth”) texture – perhaps as long as ONE MINUTE. Watch carefully.
4. Drain pasta thoroughly. Do not rinse. Toss with sauce and serve. If you have to “hold” your pasta briefly while waiting for sauce, for example, toss it lightly with olive oil.
Fresh pasta may be added to casseroles as is. The heat from baking a casserole will cook it.
If adding to soup, add at the very end of cooking and simmer for just a minute or two. It is best to add fresh pasta to just the amount of soup you will be eating at one meal.
Fresh pasta may be frozen and used within one month. It will take only a very slightly longer time to cook from frozen. Do not thaw first.
Serving suggestions:
Aglio e oglio: olive oil, fresh minced garlic, salt and pepper
Primavera: steamed fresh vegetables, olive oil, lemon juice
Winter tomato: Sundried tomatoes in oil, parmesan, red pepper flakes.
Eating healthy with
Artisan Baking Co. bread
By Chef Julia Dunaway
The beginning of a new year is a time when many people decide to eat “healthier” and one of the first things they eliminate is bread or grain products.
That is not necessary at all; in fact, having 2-4 servings of grains every day is important to any healthy diet.
If you’re trying to lose weight you should still have 2 servings of grains per day. Even the contestants on the television show The Biggest Loser eat bread.
I cannot live without bread, and only the very best bread will do since I am a professional chef and I know Chef Grimes’ artisan products are the absolute best in entire Dallas/Fort Worth Metroplex.
Here are some ways I use my weekly supply of her bread:
Healthy Breakfast Sandwich
Two thin slices of Multigrain bread, toasted or one slice of 9 Grain Harvest Bread, toasted and cut in half
1 egg or 1 serving egg beaters
1 piece of nitrate free breakfast sausage, low fat (I use Jimmy Dean natural sausage)
½ cup fresh spinach leaves (optional)
1 tablespoon any type of shredded cheese, Laughing Cow cheese, or low fat cheese
Spray a sauté pan with non-stick spray and scramble the eggs. If using spinach, add when eggs are almost cooked and let it wilt. This will take seconds. Remove the eggs and heat the sausage (or you can also heat the sausage in your microwave). Sprinkle the cheese on the cooked egg, grind on some fresh black pepper, and place between the toasted bread. I promise this breakfast sandwich will taste better than any fast food sandwich and contains approximate 300-350 calories. I make this sandwich for my husband every morning (without spinach!) to keep him from eating fast food.
I have also made a delicious breakfast or lunch sandwich with a slice of 9 Grain Harvest bread, toasted, cut in half, spread with 1 tsp mayonnaise and a pan grilled Amy’s Organic Texas Burger.
Egg in the Hole
The Multigrain bread makes the best egg in the hole I’ve ever had. The texture and nuttiness of the bread combined with the creamy egg is a taste treat.
1 thick slice Multigrain bread
1 organic egg
1 tsp butter or olive oil
Cut small hole out of center of the bread (2 “ diameter). Heat skillet on medium heat and add butter or oil. Place bread in pan. I also place the cut out piece in another area of the pan so it gets grilled too.
Break an egg into the hole and let the bread and egg cook for about 2-3 minutes. With a spatula, turn it over carefully and cook briefly, depending on how well done you like your fried egg. Serve with some Tabasco or your favorite hot sauce.
Healthy Cinnamon Raisin Bread French Toast
Treat yourself just a little on Sunday with a healthy version of French toast. The Cinnamon Raisin bread elevates this humble dish to a special treat. (You can also use Cranberry Orange or any of Chef Grimes’ breads for this recipe.)
2 medium slices Cinnamon Raisin bread
1 egg and 2 egg whites, well beaten (or egg beaters)
1/4 cup 1% organic milk or soy milk
1 tsp organic honey
½ tsp vanilla extract
1 T real maple syrup
Mix all ingredients (except bread) together and soak bread slices for 5-10 minutes. Heat a skillet on medium heat and spray with non-stick spray. Cook bread slices until golden brown on each side. Serve with just a little heated maple syrup.
Serves 1
I assure you this French toast recipe is much better for you that the gigantic fried and sugar saturated monstrosity you will find at IHOP.
Turkey Meatloaf (with lots of vegetables)
After about 4 days I wrap up any leftover bread and freeze it, so I have some frozen slices of bread at all times. Although most recipes calling for bread crumbs use white bread or processed bread crumbs, I use my frozen Multigrain bread. I don’t do anything other than cut it up or crumble it with my hands. It enhances the flavor of any dish using bread crumbs. It is also great on casseroles or potato dishes calling for a sprinkling of bread crumbs.
This meatloaf is a great way to get more vegetables into your diet and makes really good leftovers for lunch, can be cut up in a salad, or even made into “meatballs” for a soup. It freezes well.
3 lbs ground turkey (white)
2 large organic eggs or egg whites only
2 medium slices Multigrain bread, crumbled
1 small organic zucchini, shredded
1 organic carrot, shredded
1/2 large onion, diced
2 stalks celery, diced
1 clove garlic, minced
1 tsp Ana's herbs (organic herb mixture with rosemary, basil, oregano, parsley, salt & pepper) sold at Central Market
1 tsp kosher salt
Saute all vegetables in 1 T olive oil until softened, but not browned. Set aside to cool.
Mix all ingredients together in a large bowl and combine into loaves either on a sheet pan or in a loaf pan. I used a 9 X 5 loaf pan. Bake at 375 degrees for 45 minutes or until done.
Chef Julia Dunaway is a graduate of the Culinary School of Fort Worth and is a personal chef and culinary instructor.
