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kitchenaidkelly01
6384 Posts |
 Posted - 08/09/2006 : 10:30:51 AM
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| We'd like to feature YOUR recipe, as our Dish of the Day! So take a picture before it's served. We'll post the image on the opening page of KitchenAid Conversations. The recipe, image and a little bio on you will appear in the Featured Chef topic! with your permission of course! |
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kitchenaidkelly01
6384 Posts |
Posted - 08/09/2006 : 1:33:53 PM
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"Debbie" or COgirl as we know her! hails from Castle Rock Colorado (between Denver and Colorado Springs). She's the mother of two sons, one still in college! A (relatively young) retiree, she used to work in finance.. Her hobbies are cooking, knitting, hiking, skiing, & snowshoeing. Debbie says, "I bought my KA stand mixer in January and the pasta roller set in July. I've been making bread, pizza dough, cookies (to send to my boys)and recently pasta! Any high altitude cooking tips are welcome."
You've done a great job Deb!
Pasta "V" by Debbie 
1 tsp chopped fresh garlic
1 TBSP olive oil
1 cup quartered artichoke hearts
1/4 cup white wine
1/2 cup chicken broth
1 TBSP capers and brine
3 TBSP sliced sun-dried tomatoes
1 TBSP chopped fresh basil
pinch black pepper
Heat a 10" or 12" skillet to medium heat.
Add olive oil and garlic, saute lightly.
Add capers and artichoke hearts, then wine. Simmer slightly. Top your favorite pasta with this sauce & Wallah!
PS
Deb made the pasta recipe using semolina flour from the instruction book, added fresh herbs from her garden -- sage, rosemary and basil. The pasta was cut to "angel hair."
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kitchenaidkelly01
6384 Posts |
Posted - 08/17/2006 : 1:07:58 PM
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Next Up!  ..affectionately known as NG Veronica….a.k.a…..nurse-gadget…..is a 40ish year old registered nurse at mid-sized hospital just outside of Pittsburgh, PA…. NG shares "I owned a small KitchenAid Ultra Power mixer for about 10 years….I upgraded to a bigger mixer when I was handed a most coveted recipe for a sweet sugar cake decorating frosting….the recipe came from a family friend that has become too frail to bake nowadays….I was designated as the new special occasion cake-maker….that’s when I enrolled in a Wilton cake decorating class and upgraded my mixer…..here is a picture of my first special occasion cake….my niece’s 16th birthday….some of my other interests are ATVing…muscle cars….collecting advertising memorabilia and gadgets….wood crafts…..you’ve probably picked up on my liking guy stuff….I do the girlie-girl thing at work….at home is guy stuff with my husband, 2 sons, and male Beagle!!.....I love it….it makes me the queen!!....I became most interested in cooking/baking when I registered my mixer on-line and was lead to this forum….lots of great people and tips here!!....I have collected almost all the KitchenAid attachments made….and I use most of them!!....here is the frosting recipe…."
CAKE DECORATING ICING
Cream together in large electric mixing bowl medium speed 1 minute
2C white Crisco shortening
2t clear vanilla
2t butter flavor (optional) may use almond, lemon, or orange extract
Add
1/4C milk water or juice
1/4C evaporated milk
2Lbs confectioners sugar (no dextrose)
1T meringue powder (use 2T in hot weather)
Beat at medium speed for 2 minutes only and scrape bowl occasionally
Keeps in refrigerator about 4 weeks and may be frozen fro 3 months
Always use a room temperature
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KitchenAidKrystal
2048 Posts |
Posted - 09/18/2006 : 3:18:35 PM
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Carly from the great state of Tennessee created these beautiful cookies.
Carly shares, "I live in the northeastern corner of Tennessee. My hobbies are anything I can do in my kitchen and gardening. I enjoy growing a few herbs and flowers. Hopefully, next summer I'll have a few black raspberries and blueberries to use in lots of baked goodies. I've enjoyed making cookies since I was a little girl. Being so small I had to stand in a chair by my Mother's side, we made all sorts of fancy cookies during holidays. I was fascinated when she told me of her friends who made Springerle cookies using boards or rollings pins with hand-carved designs. We used aluminum cutters of many shapes and always decorated our cookies using colored icings, sugar, and silver dragees. I learned how to "paint" cookies when I began collecting cookie molds and stamps. Most of the cookies shown in these photos were made with replicas from antique hand-carved springerle molds. I've been told some of the designs date back to the 1600's. Most of the molds I use were made in Switzerland. The smaller, flower-shaped cookies were made using molds I purchased from Malaysia. My first love in baking is cookies and I enjoy making everything from brownies to shortbreads, springerle to sugar cookies. I could no longer make these cookies without the help of my new Kitchenaid Professional 600. Thanks Kitchenaid for helping me do what I enjoy!"
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KitchenAidKrystal
2048 Posts |
Posted - 10/06/2006 : 10:46:41 AM
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sewwhatsports aka Rena in DE is our latest Featured Chef!
Rena shares, "I am married and live in Delaware. I have 2 grown children, a son and a daughter and now have a 2 year old grandson who is the joy of my life. I have been a nurse for over 30 years and still work full time in a very busy Labor and Delivery unit. I have several passions in my life. My first is sewing/quilting. I love anything to so with fabric and thread and you will find me in my sewing room at least 50% of the time I am home.
The other passion I have is cooking and baking. I am by no means a gourmet cook but I love to make filling, comfort food. I look to use easy ingredients that I have at home. With the addition of my stand mixer babies, I can now do things I have never done before. One of those things is making homemade pasta. I have found that I love doing that. Now that my husband and I are doing a weight management program and he can only eat whole wheat pasta, I am trying lots of new things to keep meals interesting. I have a Tomato Paste Garlic Whole Wheat pasta. I have done a Knorr's Alfredo sauce and sautéed boneless, skinless chicken breast and broccoli. It makes a healthy and colorful meal. Hope you enjoy it!!"
Tomato Paste Garlic Whole Wheat Pasta
Makes 1 pound.
2 cups whole wheat flour
1 cup all purpose flour
½ teaspoon salt
2 “large” eggs
½ cup tomato paste
2-3 cloves garlic chopped finely or put thru press
2 teaspoons of olive oil
Water
1. Measure the flour by scooping it into a measuring cup and leveling off
with the
back of a knife. Sift it into the bowl of the stand mixer along with the
salt.
2. Attach the flat beater and mix the flours for about 30 seconds. Change
to the dough hook.
Make a well in the center of the flour.
3. Break the eggs into liquid measuring cup. Add the tomato paste, oil,
garlic and enough
water to make ¾ cup plus 1 tablespoon. Use a fork to lightly beat the eggs.
4. Start the mixer on setting 2 and slowly poor the liquid into the well of
the flour. Allow the
dough hook to incorporate the liquid slowly, adding additional water by
tablespoons if needed.
Once a ball has formed let it knead the dough for another 2 minutes on speed
2. When done, wrap in plastic wrap and let sit for at least 30 minutes.
5. Cut the dough into 8 pieces keeping the ones you are not working with
covered. Roll to a setting of 4 or 5. Use extra flour to prevent sticking
if necessary. Cut into desired pasta shape and allow to dry for at least
1-2 hours before storing. The pasta can be stored in the refrigerator for up
to 24 hours or frozen up to one month. I will often dry it on my rack over
night and then store it in large ziplock bags in my cupboard. I have not
had any spoil when dried for at least 24 hours.
Pasta Sauce
I use the Knorr's Alfredo sauce and make according to their directions.
Chicken and Broccoli
1 pound boneless skinless chicken breast tenders
1/2 bag frozen broccoli cuts or one small head separated
1T Olive Oil
1 clove garlic minced
Red Pepper flakes (if desired)
1. Cut breast into small chunks. Remember to wash your cutting board and
hands well after handling the raw chicken.
2. Heat 1T olive oil with 1 clove of garlic minced and 1/2 teaspoon red
pepper flakes (if desired).
3. Add chicken and quickly sauté and brown.
4. Add broccoli and stir with chicken until tender crisp.
Serve with sauce over the pasta and enjoy. |
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KitchenAidKrystal
2048 Posts |
Posted - 11/07/2006 : 3:46:44 PM
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Ailish (pronounced Ay (like Bay) Lish (like Dish)) is our newest featured chef!
She writes, "As for myself, I'm a single woman living in Cambridge,
Massachusetts. I'm a grad student in Bioinformatics (using computers
to understand biological processes). I have many hobbies, including
cooking, historical clothing, renaissance dance, sailing and various
other outdoor activities.
Cooking, both modern, and reconstructing medieval recipes, is one of
my main recreational activities. My kitchen is very well equipped
with various tools and gadgets. I like building complex flavours
from combinations of simple ingredients. I avoid most prepared or
overly refined foods, opting to make things from scratch using less
processed ingredients. Because I'm usually cooking for one, I like
one pot dishes and casseroles which make it easier to get multiple
meals out of the leftovers. While I'm very much an omnivore, these
days, I cooked exclusively vegetarian for many years."
Walnut Pesto Lasagna Roll-ups
For the tomato sauce:
1 can (800 g or 28 oz) of diced tomatoes
1 can (170 g or 6 oz) of tomato paste
4 cloves of garlic, put through a press
15 mL (1 Tbs) of honey
10 mL (2 tsp) of dried basil
dash cayenne pepper
dash smoked paprika
dash grated nutmeg
Combine all the sauce ingredients in a medium sauce pan, and bring to
a simmer over low heat. While that simmers, work on the pasta.
For the whole wheat spinach pasta:
300 g (10.5 ounces, by weight) of whole wheat flour
3 large eggs
pinch of kosher salt
150 g (5 ounces) of frozen spinach, thawed
Squeeze as much water as you can from the spinach. One way you can
do that is to wrap it in a tea towel, and wring it out. Chop the
spinach finely. Put flour and salt in the mixer, and stir to mix.
Add the spinach and the eggs and mix until ingredients are combined.
Test for consistency, adding a bit of water or flour, as necessary.
Switch to the dough hook, and knead for two minutes. Let that rest
while preparing the filling. When the filling is ready, roll out the
dough with the pasta rollers to a thickness setting of 4. The
resulting pieces should be at least 25 cm (10 inches) long, and you
may be able to cut multiple pieces from the sheets you roll out.
(And you may cut the sheets in half, lengthwise, to make rolls the
width of store bought lasagna noodles, but I don't usually do this.)
For the filling:
100 g (3.5 oz) grated Percorino Romano
225 g (8 oz) walnut pieces
450 g (16 oz) grated mozzarella, divided
60 g (2 oz) fresh basil leaves
3 large eggs
425 g (15 oz) fresh ricotta (soft, in a tub) (In some parts of
Canada, at least, this is hard to find, and the only ricotta
available is a plastic wrapped dried brick, which won't work. If
fresh ricotta isn't available, substitute small curd cottage cheese.)
30 mL (2 Tbs) olive oil
pinch of ground black pepper
pinch of kosher salt
pinch of grated nutmeg
Combine all filling ingredients, except for half of the mozzarella
into a food processor, and pulse repeatedly until everything is
smooth and well combined.
Assembly:
Pre-heat oven to 180 ºC (350 ºF)
Remove the sauce from the heat, and use an immersion blender to break
up the big chunks of tomato, without completely smoothing it out -
there should still be some texture to it.
Divide the filling evenly by the number of pieces of pasta you have,
and spread it across most of the length of the pasta, leaving one end
with no filling. Spoon a bit of the tomato sauce on top of the
filling at the end you didn't leave blank (see the above picture).
Roll the filled pasta from the end that isn't bare, and set the
rolls, seam side down, in a greased baking dish. When all the rolls
are in the dish, cover the rolls with the remaining sauce, and
sprinkle the remaining grated mozzerella on top of that. Cover, and
bake for 40 minutes. Remove the cover, and back for an additional 15
minutes. Remove from the oven, and let cool for a few minutes before serving. Bon appetite!
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KitchenAidKrystal
2048 Posts |
Posted - 11/28/2006 : 2:36:14 PM
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CakeLadyToo has created this delightful holiday cake!-- Krystal
Here's the scoop on our newest Featured Chef CakeLadyToo:
She shares ...
I live in Louisville, Kentucky and I have three children, two girls and a boy who are all grown now and living on their own, but when they were small I wanted to stay home with them. With only one income I wanted to save money on birthday cakes, so I took a basic Wilton decorating class so I could do them myself. Of all the hobbies I've tried through the years, this is the only one that has really stuck, and the one I seem to have the greatest knack for.
That first year a counselor at the kid's school asked me to make her wedding cake. I was a nervous wreck, but it came out fine. While I was a stay-at-home mom I made some extra money doing special occasion cakes and occasionally catering wedding and dinners. I've always loved to cook (this probably came from two grandmothers who were wonderful cooks).
When my children were in high school I went to work for an ngineering company, mostly doing administrative work and some creative things on the computer. Six or so years ago our company got involved with a Christmas program to provide presents for boys at Father Maloney's Boys' Haven. I went along to deliver the presents and asked the coordinator of the Christmas program what they did for the boys birthdays. Seems they didn't have the resources to do anything for these boys on their special day. I started doing a birthday cake or cookie for each one and my employer kicks in ice cream and a gift card for each one. I don't get to see most of them, but on occasion I do and it does my heart such good to see the joy in these kids faces. Some have never had a cake or anything else given to them.
I started out 25 years ago with my cakes, going through several "other brand" stand mixers and at least two hand mixers a year, until my wonderful daughter, Beth, got the family together to buy me a Pro 5 mixer at Sam's two years ago. I love(d) that mixer, until I messed up and tried a very heavy fondant recipe in it and didn't read the manual beforehand...I learned the hard way not to take the dough hook above 2! I'm hoping to get the worm gear replaced in it soon, but in the meantime I bit the bullet and got the Pro 6. I'm in love all over again. I've named my new black mixer "Black Thunder", since I have it roaring in the kitchen nearly every night!
For the last three years during our annual fundraiser for the Boys' Haven Christmas, I have held a silent cake auction to raise money. This year, I don't know if "Black Thunder"
brought me extra luck, but for 6 cakes I baked, the auction made $700;
one dark chocolate cake going for $250!!
Thanks!
Dee |
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KitchenAidKrystal
2048 Posts |
Posted - 11/29/2006 : 09:54:04 AM
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I asked CakeLadyToo to share her recipes with us. Here is her response.
Hi Krystal!
I don't really have any secret recipes, I share them all! Be prepared though, when I started typing this out it got really lengthy. This is an awesome recipe, one that I always get raves over.
I got this recipe from the Louisville Courier-Journal newspaper, I assume that since it's been published, it can be reprinted.
Grapevine Pantry's Italian Crème Cake
Heat oven to 350 degrees.
Cake:
1/2 cup butter
1/2 cup cooking oil
2 cups sugar
5 eggs, separated
2 cups flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
3 1/2 ounces coconut
1 cup nuts
Grease and flour 2 9-inch or 3 8-inch cake pans. (I spray with Pam - no flour)
Cream butter and oil. Add sugar. Beat until creamy. Add egg yolks, one at a time, beating well after each addition.
Combine flour and baking soda. Add flour, one-third at a time, alternately with buttermilk, one-half each time, to creamed mixture, beginning and ending with flour. Stir to blend after each addition. Stir in vanilla, coconut and nuts.
Beat egg whites until stiff. Fold gently into above mixture. Spoon into prepared pans and bake in preheated oven 25 to 30 minutes or until a toothpick inserted near center comes out clean.
Remove from oven. Cool in pans 10 minutes. Remove from pans and cool completely on wire rack. Frost with Cream Cheese Frosting.
Makes 16 servings.
My Cream Cheese Frosting:
1 8-ounce package cream cheese, room temperature
1 stick butter, room temperature
2 pounds confectioners' sugar
2 teaspoons vanilla
Water as needed
Using wire whip, beat cream cheese with butter until blended smooth, add in vanilla and mix in.
Add half of sugar mixing until smooth again. Add in remaining sugar, about a cup at a time, until it gets stiff, add a tablespoon or so of water, if needed, mixing until smooth again, but not sticky. After all sugar has been added, I mix for a couple minutes more to make it fluffy and light.
Frost cake, and sprinkle with nuts, if desired.
The cake in my picture was covered with Marshmallow Rolled Fondant after frosting smooth with cream cheese frosting. The recipe and instructions for the fondant I used are covered under Fondant 101 on this website: http://whatscookingamerica.net/PegW/PeggyBakingCorner.htm
This is one of the best cake websites I've come across, with recipes, instructions, tips and tricks for novice or accomplished cooks.
Although Peggy does not use a mixer to mix her fondant, I found references on there from people who had. Since I have some carpal tunnel problems with my wrists, I can't knead dough for a long time that is very stiff.
Everything has to be very well greased with shortening, the bowl, paddle, and dough hook, as well as your hands. The first mixing of the melted marshmallow and powdered sugar is done with the paddle. When it is incorporated well, and it's time to start adding more sugar, you switch to the dough hook. NEVER GO ABOVE 2 ON THE MIXER! One thing that I have learned after making this recipe several times, is that once the dough starts to cool, it gets stiffer and stiffer. When my mixer even begins to strain, I stop and dump it out on the countertop and finish kneading it by hand. Most of the kneading has already been done and I don't have to knead much to get it smooth. I believe I know what will help with this, and as soon as I can afford it, I'll try it. The water bath bowl for the 6 qt mixer filled with hot water should keep it soft enough to mix completely with the dough hook. The final dough has the consistency of pie dough. After you wrap it and store it for a few days, it may feel pretty hard (but not crusty). About 15 - 20 seconds in the microwave brings it back to a softer, easier dough to work with for rolling out. I use this fondant not only to cover cakes, but like play dough to make things to decorate with, or roll out and cut with cookie cutters, it's very versatile. The other pictures I am putting up in the Brag Book have pumpkins of fondant and Spongebob's arms, legs, and pretty much all but his pants are from fondant.
Let me know if you need anything else!
Thanks,
Dee |
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KitchenAidKrystal
2048 Posts |
Posted - 01/04/2007 : 3:19:34 PM
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oolala is our January Featured Chef!
She writes ....
Thank you very , very much...
Actually I give them away as birthday or wedding or shower presents.. I always volunteer to make the cake when someone has a birthday at work, or a friend is getting married, or someone's baby shower etc... California is very strict.. If I sell them, I cannot prepare them at home, it has to be in a commercial kitchen and I really do not want to rent a kitchen for so much money. The "lollie Pops" you see are Cheesecake Pops that I made this passed christmas. I always have the urge to make and decorate a cake, but since I cannot sell them, either my poor husband will eat it all or bring it to work or give it to a neighbor, or have my son bring to school.
The decorated cookies I donated to my son's school auction that sold for $85.00 for 3 dozen. I love entering in the State Fair which I got four awards including Best of Show. My very first time entering was in 2005. In 2006, I got Blue Ribbon, Best of Division and Best of class. I love competing, it brings out the creativity in me, besides that it is very therapeutic for me. I have no secrets in my cakes or cake decorating. I always tell people what they want to know if they are interested. This year I am planning on entering again in the CA State Fair and will probably be making either Italian Cream Cake OR Southern Red Velvet. We'll see, I have 7 months to prepare. There's more of my photos on the "KitchenAid Brag Book" forum topic too. Thanks for looking!
Bake your life away... |
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KitchenAidKrystal
2048 Posts |
Posted - 02/16/2007 : 10:13:16 AM
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Our February Featured Chef is Calla Lily!
She shares, "I got my starter going again a couple weeks ago. This is the loaf I made yesterday. It's about 50/50 wheat/unbleached. I got a great rise, you can see the line from the top of the glass loaf pan it baked in. I'm still new to sourdough and bread in general, but I'm happy with this one. Haven't cut into it yet though..."
I live in Central Florida and stay at home with my 2 children (4 year old
boy and 2 year old girl). To save money (sometimes) and for better health
for my family, I try to make everything I can from scratch. This was a
problem before getting my mixer. The kids would always get into something
when I was up to my elbows in dough. After a few months of making all our
bread, I gave up. Then I got my mixer for Christmas and gladly got back
into baking. I know I've had success when my 4 year old tells me "Thatlooks just like store-bought bread". I feel great when I feed my family foods I've made and hope to create great memories and eating habits for my kids as they grow. They love to punch down the dough and "help". And you know homemade pizza and ice cream is good for you.
My other hobby is knitting. I'm working on the Master Knitting program when I can get some free time.
I'm not even close to an expert but here's how I've been making my
sourdough:
1 cup active starter
1/2 cup warm water
2 T oil or butter (I use EVOO)
1 T honey
1 tsp salt
1 cup whole wheat flour
1 1/2 cups unbleached flour (may need more or less)
The night before I take my starter out of the fridge. I just got a starter
going from Carl's Oregon Trail starter. You can get it from
http://home.att.net/~carlsfriends/ and they will send it free if you send
them a SASE. I take one cup of my starter from the fridge, pour it in a
bowl and refresh it with one cup flour and one cup water. My started my
starter with unbleached flour but I just started refreshing it with whole
wheat.
The next morning, put one cup of the refreshed starter in the mixer bowl
(you of course can mix it all by hand too). Remember to put the rest of the
starter back in the fridge. To the mixer, add the water, oil, honey and
whole wheat flour. I use the flat beater to mix all this up for a minute or
so. Then switch to the dough hook and add the salt and one cup of the
unbleached flour. Mix on speed 2 for a couple minutes adding more flour as
needed. Knead for another 2 minutes on speed 2. The dough should clean the
sides and bottom of the bowl but still be soft and somewhat sticky. I then
put the dough in glass (anything non-metal should work) bowl lightly coated
in oil, cover and let rise until doubled. This can take many hours. After
it's risen, take the dough out and knead it gently for a minute, shape into
a loaf and place in the pan. I use a glass pan. Cover and let rise again
until the dough rises above the top of the pan. This can take a couple
hours. Make a couple slashes in the top and bake at 375 for 30 minutes or
until golden. I don't preheat the oven.
I think that's it."
Tracey
Mr. Modough Risin with his little toasty friend |
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KitchenAidPhoebe
3016 Posts |
Posted - 03/15/2007 : 2:26:13 PM
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Our newest FEATURED CHEF is c1b1.
We asked her to share some pix and her recipe for the awesome (and healthy) doggie biscuits!
Here is a short bio from Chris, and her recipe!
"Name is Chris (I am a she), live in South Central Pa not far from the capital, Harrisburg, but out in the rural on the side of a mountain. I'm in my 40's, don't dare say how close to 50 I really am. (grin) Have a grown son married off and on his own. Currently live with a hubby, 2 large dogs and 4 cats. Everyone gets along great, it is a wonderful environment.
I am currently a volunteer with Hospice and a Therapy pet handler. I trained one of my dogs, and one of the cats for pet therapy. They both passed their tests and we regularly go to a couple local nursing homes weekly. Animals, working with them, being with them, training them... is my passion. I've wanted to work with animals for the benefit of the handicapped or disabled since I was a little girl watching the Walt Disney documentaries on training service dogs. I finally got the chance these past 2 years and love it. To see the joys a pet brings into a room is priceless. I've witnessed people who had arthritis so bad they could not feed themselves, but for the few minutes of interaction with the therapy pet... they are able to move their hands and pet the animal... they don't feel the pain for that moment. I've approached rooms with an elderly person sitting in a wheelchair, curtains shut, the room is dark, the head is down, the face is forlorn. I knock, ask if Helga (or Popsicle, the cat) and I can come in for a few minutes.. and their whole expression changes. A huge smile appears on their face, their eyes beam. They allow me to open the curtains to let some sunshine in. We laugh, talk about the therapy pet I brought, they tell me about their own pets from their childhood. There is very little to compare to the human/animal bond and it is such a joy and privilege to share my *team* with others."
 
The recipe for the Sourdough Pumpkin Doggie Biscuits:
Preheat oven to 350 degrees
In food processor add all ingredients:
3 cups whole oat flour (can use WW if dog isn't allergic to it)
1 cup quick oats
2 T olive oil
2 large eggs
1/2 cup plain 100% canned pumpkin (no spices!!)
1 cup sourdough starter.
Pulse a couple times to mix, then process for about a minute until it all comes together.
The dough should be the consistency of playdough. If not, knead in a little more flour. Roll out to just under 1/2 inch thick.
Use a doggie cookie cutter and place biscuits on ungreased cookie sheet.
Bake for 20 minutes, turn over and bake an additional 10 min. depending upon how hard you want the biscuits.
Cool on wire rack. Depending upon size of cookie cutters, you may get anywhere from 3 to 5 dozen biscuits.
(CHRIS ADDED THE TIP BELOW FOR KITTIES!)
"I try to keep the pet recipes as healthful as possible, too. This biscuit recipe contains way too many carbs for cats, so it is strictly for the dogs. For a cat treat, mix 1 tsp. 100% canned pumpkin, 1 whole sardine, the oil from one salmon oil capsule. Blend it all together, place in a small, elegant glass dish. You can even top it with a light sprinkling of catnip for the connoisseur cat!"
Chris, thanks for sharing 
KitchenAid Phoebe |
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KitchenAidPhoebe
3016 Posts |
Posted - 06/04/2007 : 1:38:27 PM
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opieslady_29150 is our newest "Featured Chef"!!
Here is a little bit of "info" she shared with us!
"I am 24 years old and a southern girl from a town in South Carolina. I have been wanting a KitchenAid mixer since 1999 when I was a sophomore in high school. I finally got my wish in November 2006 when I got my first Kitchenaid mixer from Wal-mart after saving my money from working at my boyfriend's father's business. My boyfriend and I have been dating since September 2002. I also like to make quilts and cake decorate. I am hoping to open my own bakery in a few years. I live in the town that has the Swan Lake Iris Gardens that features all eight species of the swan. Thanks for choosing me as the Featured Chef."
Check out these OATMEAL CARMELITAS!
Oatmeal Carmelitas
Ingredients:
Base
2 cups Pillsbury Best All Purpose Flour or All Purpose Unbleached Flour
2 cups quick cooking oats
1-1/2 cups packed Domino or C&H Brown sugar
1-1/4 cups Land O’ Lakes Butter, softened
1 tsp. baking soda
½ tsp. salt
Filling
1 jar (12.25 oz.) Smucker’s Caramel Ice Cream Topping (1 cup)
3 Tbsp. Pillsbury Best All Purpose Flour or All Purpose Unbleached Flour
1 cup semisweet chocolate chips (6 oz.)
½ cup Fisher Chef Naturals’ chopped nuts
Directions:
1. Heat oven to 350 F. Grease 13x9 inch pan with shortening, or spray with Crisco Original No-Stick Cooking Spray. In large bowl, beat base ingredients with electric mixer on low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of pan.
2. Bake 10 minutes. Meanwhile, in small bowl, stir together caramel topping and 3 tablespoons flour.
3. Sprinkle chocolate chips and nuts over partially baked base. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.
4. Bake 18 to 22 minutes longer or until golden brown. Cool completely in pan on cooling rack, about 1 hour. Refrigerate 1 to 2 hours or until filling is set. For bars, cut into 6 rows by 6 rows. Store in lightly covered container.
Here’s a picture of her homemade Apple Pie………yummy…
Maybe we can get her to post the recipe……PLEASE 
KitchenAid Phoebe |
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KitchenAidPhoebe
3016 Posts |
Posted - 07/02/2007 : 08:26:14 AM
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"mixfinder" is our latest "Featured Chef".
Here is a short "bio" straight from Kelly!
"I have no memory in my life of not cooking. As a little boy, I stood on a yellow wooden chair that sat next to the wood range that heated the kitchen, where I first learned to cook. I was one of four boys born to a true American cowboy. We followed the rodeo circuit until my dad accepted the sad truth, he would have to find a way to provide for his growing family. My mother worked miracles in feeding us and the constant company that always gravitated to the excitement and drama of rodeo. I was also fascinated by the tools and appliances of cooking. When I was two, I had to spend a couple days in the hospital. My grandma brought her mixer for me to play with and I was content and happy until time to go home. I learned how to repair appliances as a young man and have bnought, sold and gifted them my entire life. I am retired as a consulting chef for 53 food manufacters working in five states. Nothing gives me more joy than cooking and entertaining. I have four grown children, three grandchildren and volunteer at Gilda's Club, the Oncology program at Swedish hospital and at Center for Spiritual Living. These venues give me lots of opportunities to cook, trying new recipes and perfecting the art of making truly wonderful food."
You will find the recipes for every one of Kelly's wonderful creations, under the topic "A Picture is Worth a 1000 Words!".
(PASTRY, CHOCOLATE CHIP COOKIES, ONION DILL BREAD, NUTCRACKER PIE, WALNUT SPONGE CAKE, LEMON MOUSSE CHEESECAKE, PRALINES AND CREAM CHEESE CAKE, SALVADOR'S CHOCOLATE CHEESECAKE)
KitchenAid Phoebe |
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KitchenAidPhoebe
3016 Posts |
Posted - 02/01/2008 : 2:29:54 PM
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Our “Featured Chef” for February, is Nutritionist!
Here is a look at a bit of Bonnie’s background:
“I live in a rural area north of Harrisburg, PA with my husband of 31
years. We serve as the ‘staff’ for two rescued cats, Rummy and Miss Meow.
My professional background is chemistry. When I developed a chronic health problem that traditional medicine was not able to resolve, I turned to nutrition for help and got results. This motivated me to pursue nutrition education.
My hobbies include cooking, walking, sewing, crocheting, watching old movies, and reading. I love to experiment in the kitchen. I like to take an ‘old favorite’ recipe and try to make it a bit healthier by cutting the fat and sugar calories as much as possible while retaining the flavor and texture of the original recipe. I’ve always had a love of cooking. I like to tell people that my passion for making good food probably stems from a childhood incident– a cooking disaster! When I started first grade, my mother went back to work. My older siblings got home from school later than I did, so I was given the assignment of cooking supper for our family of six. Mom thought she’d start me out with ‘simple’ meal assignment – spaghetti. For some reason, she thought I knew how to make spaghetti and she never gave me any instructions. I called my neighbor, a friend who was only a year older than me, and asked her “How do I make spaghetti?” My friend had no idea, either, so she asked her mother. You know that game where a phrase is passed around the room and by the time it gets to the last person, it’s changed completely? Well, my friend told me what she thought her mother said, and I did what I thought my friend said. I put a big pot of water on the stove and brought it to a boil. Then, I added the spaghetti noodles and stirred it around. AND THEN, I opened the container of my mother’s precious home-made spaghetti sauce AND DUMPED it right into the big pot of water along with the spaghetti.
When Mom got home, after her initial disappointment over the loss of
her wonderful spaghetti sauce, she thought the whole thing was pretty
funny. For the longest time, she took great delight in telling
everyone “how Bonnie cooks spaghetti.” I was absolutely mortified
and decided at the tender age of six that I would learn to cook so
well that my mother would come to me for cooking advice. Well, it’s
funny now . . . but, she really does come to me for cooking advice,
so (hee hee) I was ultimately vindicated. LOL”
AND....a few of her wonderful recipes, along with pictures...we all LOVE so much!
Candy Strawberries
Yield: approx 40 candies
Ingredients
6 oz strawberry Jello (unprepared)
7 oz coconut
4 oz slivered almonds
1 can sweetened condensed milk (i.e. Eagle Brand)
½ t vanilla extract
½ t almond extract
2 T sugar
¼ c red sugar
Green icing – about 1 cup
Green toothpicks
Directions
Grind coconut and almonds. Add 4.5 oz Jello and mix. Add sweetened condensed milk, 2 T sugar, and flavorings. Mix well and chill.
Form into small balls and shape like strawberries.
Mix remaining 1.5 oz Jello and ¼ c red sugar. Roll strawberries in this mixture.
Use green icing and a leaf decorating tip to make the leafy caps on the strawberries. Insert a green toothpick into each strawberry cap.
Note: Above is the original recipe. I used the food processor to make these recently and it worked great! To make this recipe in the food processor, assemble the food processor with the large bowl and metal blade. Add the coconut and almonds and process until finely ground. Add the 4.5 oz Jello, sweetened condensed milk, 2 T sugar and the flavorings. Process until mixture is a dough-like consistency. Follow above recipe to finish.
Finely processed coconut and almonds
Decorating the berries with icing caps and toothpick stems
Finished candies
Close-up of candy strawberry
Chocolate Covered Cherries
Note: If you store these they will make the juice around the cherry, like the store bought ones.
INGREDIENTS
8 tablespoons melted butter
6 tablespoons corn syrup
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
3 pounds confectioners' sugar
3 (10 ounce) jars maraschino cherries, drained
2 cups semisweet chocolate chips
1/2 tablespoon shortening
DIRECTIONS
In a large mixing bowl, combine butter, corn syrup, sweetened condensed milk, vanilla, and sugar. Knead dough, and form it into balls with a cherry wrapped in the middle. The balls should be approximately the size of walnuts. Place balls in the freezer to chill.
In a double boiler, melt chocolate chips and shortening together. Dip the cooled balls in the chocolate, let cool on parchment paper.
Recipe source:
http://allrecipes.com/Recipe/Chocolate-Covered-Cherries/Detail.aspx
I used large cherries with the stems on them. Figured it would look fancy and the stems would make it easy to dip the cherries in the chocolate. (And, that really did work well!) I got a big jar of them at Sam's Club.
Beginning to cover the drained cherries with the prepared fondant
After covering them with fondant, they went into the freezer for several hours.
Coating the cold candy with chocolate
Drizzled some with white chocolate for decoration
And, when I gave the candy to my Dad, my mother showed me this
Tail is the cherry stem, mouse body is the choc-covered cherry, the mouse head is a Hershey's kiss, and the ears are almond slices. Adorable little guy, isn't he?
Swedish Ings
Original recipe
Ingredients:
¼ c butter
2 c brown sugar
2 eggs, separated
1 c nuts
1 ½ flour
2 t baking powder
1 ½ t vanilla
Instructions:
Using the flat beater, cream butter with half of the sugar. Add egg yolks and vanilla. Stir to combine.
Sift together the flour and baking powder. Add to the above mixture. Stir to combine. (This will make a crumbly mixture, not a dough.)
Press the crumbs into a 9 x 9 greased pan. Sprinkle with the chopped nuts.
Beat the egg whites until stiff. Beat in the other half of the brown sugar and ½ t vanilla. (The resulting meringue will be a lovely beige color.) Spread the meringue over the nuts.
Bake at 350° F for 30 minutes, or, until meringue is nicely browned.
Yield: 16 servings
KitchenAid Phoebe |
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KitchenAidPhoebe
3016 Posts |
Posted - 03/17/2008 : 3:08:44 PM
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We are featuring Patrincia as our latest "Featured Chef"!
Patrincia shares the following about herself:
"Hi - my name is Patricia and I live in Virginia with my husband and our 4 children. This is a big year for me... I'm about to celebrate my 20th wedding anniversary in April, and my 40th birthday in June - Yikes! I worked in bookkeeping/accounting for the first 8 years of marriage, which I enjoyed very much. I then spent the next 11 as a full-time stay-at-home mom, honing my cooking/baking skills. Now that our kids are a bit older, I've started working part-time as a church secretary. I have always been fascinated with cooking - way back when I was a child growing up in NYC, I would much rather watch Julia Child or The Galloping Gourmet over cartoons.
Anyway, I like to cook BIG (I love Costco!!!), and I especially enjoy baking. I'm honored to have been asked many times to bake large special occasion and/or wedding cakes for friends and family. I've often tried to imagine my dream job (outside of being a wife and mother of course).... it's a toss up between being a personal chef, a wedding cake designer, or a recipe tester.
Other hobbies include sudoku puzzles (I'm totally addicted), singing (I'd absolutely die if I couldn't), decorating (oh, if only I had an unlimited budget), reading (cook books and cooking magazines of course), and watching TiVo at super fast speed (it's amazing how much more you can watch when you forward past all the useless stuff)."
Let's take a look at some of her creations!
Aren't they awesome?
KitchenAid Phoebe |
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KitchenAidPhoebe
3016 Posts |
Posted - 06/16/2009 : 5:35:53 PM
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Our "Featured Chef" topic is alive and well.......and showcases our very own loves pink!
Here's Tonia's bio....
"Thank you for this opportunity for being selected to be a featured chef, I'm tickled pink".
My name is Tonia and I live in Mid Michigan with my husband of 27 years. We also have one big old dog (Sam) and a silly bird (Rosie Rose Bud) The joy of my life is our grandchild, who keeps me young and gives me excuses to go and do things that adults aren't supposed to.
Decide to stay home from working in skin care and being a make-up artist. I've always been interested in nutrition----The old saying "We are what we eat" Our skin is our largest organ so taking care of it through diet is so important to me.
I enjoy gardening, quilting, sewing, stained glass, proper nutrition, cooking, baking and anything KA.
I've been active with our humane society and having therapy dogs visiting nursing homes and hospice patients. I enjoy baking BIG so this gives me the opportunity to do so and share. Trying to keep a treat healthy like my Sunshine Cookies...
Growing up in the 50's, I was mama's little helper standing next to her on a chair (yes, we even had matching aprons) She taught me how to scratch cook, bake and to preserve foods. This was during a time when bartering was acceptable. Mom, having grown up during the depression was very stern about not wasting any food. The farmers in our area kept us busy with the 1/2 acre of corn they planted for us and so on..........
KitchenAid has made it possible for me to continue baking, cooking and preserving foods in a much easier way.
Thank You KA
Tonia"
It's our pleasure....
KitchenAid Phoebe
psst.....more on the next page... |
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Featured Chef
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