Posts tagged ‘Better Homes and Gardens’

March 24, 2012

Buttermilk brownies

Better Homes and Gardens

Makes: 24 brownies

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup water
  • 1 cup butter
  • 1/3 cup unsweetened cocoa powder
  • 2 eggs
  • 1/2 cup buttermilk or sour milk
  • 1 1/2 teaspoons vanilla
  • 1 recipe Chocolate-Buttermilk Frosting (see recipe below)
    • 1/4 cup butter
    • 3 tablespoons unsweetened cocoa powder
    • 3 tablespoons buttermilk or sour milk
    • 2 1/4 cups powdered sugar
    • 1/2 teaspoon vanilla
    • 3/4 cup coarsely chopped pecans
Preheat oven to 350 degrees F. Grease a 15x10x1-inch or a 13x9x2-inch baking pan; set aside. In a medium bowl, combine flour, sugar, baking soda, and salt; set aside.

In a medium saucepan combine water, butter, and cocoa powder. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the cocoa mixture to the flour mixture. Beat with an electric mixer on medium speed until combined. Add the eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into prepared baking pan.

Bake about 25 minutes for the 15x10x1-inch pan, about 35 minutes for the 13x9x2-inch pan, or until a wooden toothpick inserted in the center comes out clean.

Pour warm Chocolate-Buttermilk Frosting (directions: In a medium saucepan combine butter, cocoa powder, and buttermilk. Bring mixture to boiling. Remove from heat. Add powdered sugar and vanilla. Beat with an electric mixer on medium to high speed until smooth. If desired, stir in pecans.) over the warm brownies, spreading evenly. Cool completely in pan on a wire rack. Cut into bars. Makes 24 brownies.

From the test kitchen:

  • Note To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let mixture stand for 5 minutes before using. Use 1/2 cup sour milk in the brownies and 3 tablespoons sour milk in the frosting. Discard remaining sour milk. Or reconstitute dry buttermilk by following the directions on the powdered buttermilk container.
*Chef’s note: OK, BHG. These are totally not brownies. But, this CAKE is totally delicious. (Despite what my poor pictures may otherwise convey.) Moist, and definitely a hit for those of you who like DARK chocolate. I was happy with how nicely the flavor turned out having used just cocoa powder and no melted chocolate. Mmmm. Obviously, this chocolate CAKE is even further enhanced by vanilla ice cream.
January 25, 2012

Herb-roasted turkey breast; corn bread dressing

Ina Garten; Better Homes and Gardens

Serves: 4-6

For the turkey:

  • 1 whole bone-in turkey breast, 6 1/2 to 7 pounds
  • 1 tablespoon minced garlic (3 cloves)
  • 2 teaspoons dry mustard
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 tablespoon chopped fresh sage leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons good olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup dry white wine

For the dressing:

  • 1 recipe corn bread
  • 8 tablespoons unsalted butter, divided; plus additional for buttering baking dish
  • 1  3/4 cups finely chopped celery (1/4 inch), with some tender inner leaves included
  • 1  3/4 cups finely chopped yellow onion (1/4 inch)
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon crumbled oven-dried Sage
  • 3 eggs, lightly beaten
  • 5  1/2 cups hot chicken or turkey broth (additional, if needed)

For the turkey:

Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.

In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

For the dressing:

One day before making dressing, prepare Corn Bread recipe. Break corn bread in large pieces, spread on a tray, and let stand (uncovered) overnight to dry. (If unable to prepare corn bread the day before, spread pieces on a baking sheet and dry in a 200 degrees F oven for 30 minutes.)

Preheat oven to 325 degrees F. In a large skillet over low heat, melt 5 tablespoons of the butter. Add chopped celery, onion, salt, and pepper. Cook for 10 to 15 minutes, stirring often, until vegetables are very tender and translucent, but not brown. (This step is essential in developing the flavor of the dish). Stir in crumbled sage; set aside to cool.

Crumble the dried cornbread in a large mixing bowl. (For fine texture dressing, crumble corn bread finely; for a rustic version, crumble larger pieces.)

Stir the celery and onion mixture into crumbled corn bread; stir in eggs. Stir in 3 cups of the broth. Melt the remaining 3 tablespoons of butter; stir in along with remaining broth. Mix well, adding more broth, if needed, to reach a soupy, pourable consistency.

Pour dressing mixture into a butter 3-quart baking dish. Bake on a center oven rack for 40 minutes. Increase oven temperature to 425 degrees F; bake 5 minutes longer, rotating dish if needed, until dressing is browned. Remove from oven to rack. Let stand 5 minutes before serving.

*Chef’s note: Both were delicious, but I didn’t follow either recipe exactly. For the turkey, I mainly followed the temperature and timing; I rubbed a mixture of butter, rosemary and thyme on only the top of the skin, and it was still extremely flavorful and moist. Smells incredible! For the dressing, I used store-bought Whole Foods corn bread because I LOVE their sweet, moist, buttery variety. It didn’t get very dry, so I used much less chicken broth — use your judgment there. I also used thyme in place of sage. I had always wanted to try corn bread stuffing but never wanted to part with our tradition at Thanksgiving, so this was my time to experiment. It was so so good. Almost a bit too sweet, but this obviously depends on the type of corn bread you use as your base.

October 5, 2011

Loaded oatmeal cookies

Better Homes and Gardens

Makes: 30

  • 1/4 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 egg
  • 1 tsp. vanilla
  • 3/4 cup all-purpose flour
  • 3/4 cup rolled oats
  • 1/4 cup flax seed meal
  • 1/4 cup wheat germ
  • 2 ounces dark chocolate, finely chopped
  • 1/4 cup dried cranberries
  • 1/4 cup chopped walnuts, toasted

Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, cinnamon, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in flour. Stir in rolled oats, flax seed meal, wheat germ, chocolate, cranberries, and walnuts (dough will be a little crumbly).

Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 9 to 11 minutes or until tops are lightly browned. Let cookies cool on cookie sheet for 1 minute. Transfer cookies to wire rack to cool. Makes about 30 cookies.

*Chef’s note: This cookie will please even an oatmeal-cookie hater. Addictive and dangerously snack-sized. I left out the flax and added a shake more oats, and I used pomegranate craisins I had on hand.

July 4, 2011

Pesto macaroni salad

Better Homes and Gardens

Serves: 14 (as a side)

  • 3 cups elbow macaroni
  • 5 ounces fresh green beans, trimmed and cut into 1-inch pieces (about 1  cup)
  • 1 pound small mozzarella balls, drained and sliced
  • 1   7-ounce container purchased refrigerated basil pesto
  • 1/2 cup fresh basil leaves, torn
  • 1/2 teaspoon fine sea salt

Cook macaroni according to package directions; drain. Rinse with cold water; drain again. In a saucepan cook beans, covered, in a small amount of boiling salted water for 10 to 15 minutes or until crisp tender; drain. Rinse with cold water; drain again.

In a large bowl combine macaroni, green beans, mozzarella and pesto. Stir in basil and salt. Chill up to 2 hours before serving.

*Chef’s note: I like to use corkscrew pasta with this recipe instead. When I made it for the Fourth of July alongside some hot dogs, my grandpa couldn’t eat enough of it! It’s simple and yummy. The basil is the best part, for me. I also think you can use whatever type of fresh mozzarella you can find and simply cut it down.