Katharine Hepburn Brownies

 

This amazing brownie recipe is a family recipe of Katharine Hepburn.    Ingredients 1 stick (8 tablespoons) butter 2-3 squares unsweetened chocolate 1 cup sugar 2 eggs 1/2 teaspoon vanilla 1/4 cup all-purpose flour 1/4 teaspoon salt Preparation 1. Melt together 1 stick butter and 2-3 squares unsweetened chocolate and take the saucepan off the heat. 2. Stir in 1 cup sugar, add 2 eggs and 1/2 teaspoon vanilla, and beat the mixture well. 3. Stir in 1/4 cup all-purpose flour and 1/4 teaspoon salt. 4. Bake the brownies in a buttered and floured 8-inch-square pan at 325°F for about 40 minutes. You can cut these brownies into squares, once they have cooled.

Chocolate and Toffee Chip Scones

Chocolate and Toffee Chip Scones

Recipe from the Fresh Cream Café in Ann Arbor Michigan

Yield – makes about 12 wedges

Ingredients

3 ¼ cups all purpose flour

½ cup sugar

1 Tablespoon + 1 teaspoon baking powder

¼ teaspoon salt

1 cup semisweet chocolate chips

½ cup chocolate covered English toffee bits (you can buy these in the baking dept of the

                                                                               grocery store  or you can crunch up Skor bars)

2 cups chilled whipping cream

2 Tbsp (1/4 stick) unslated butter, melted

Additional sugar

 

Preparation

Preheat oven to 375 degrees F. Lightly butter 2 heavy large baking sheets. Combine flour, ½ cup sugar, baking powder, and salt in a large bowl.  Stir in chocolate chips and toffee bits.  Set aside.  Beat cream in medium bowl until stiff peaks form.  Fold whipped cream into dry ingredients.  Turn dough out onto a lightly floured surface. Knead gently until soft  dough forms, about 2 minutes.  Form dough into a ball. Pat out to form one ¼ inch thick round.  Cut dough into 12 wedges.  Or, for circular scones, use circle cookie cutter or top of a glass cup to cut out  circles. Transfer wedges or circles to prepared baking sheets, spaced apart.  Brush with melted butter.  Sprinkle with additional sugar.  Bake until slightly golden, about 20 minutes. 

Glazed Salmon Teriyaki

Ingredients
4 salmon fillets, about 6 oz. each
1/2 cup soy sauce
1/4 packed brown sugar
1/4 cup cooking sherry
2 Tbsp vegetable oil
4 cloves garlic, minced
1 Tbsp peeled and minced ginger, OR 1 tsp dried ground ginger
green onions, chopped

Combine soy sauce, brown sugar, sherry, oil, garlic, and ginger in a blender to make the teriyaki sauce.  Blend well. Pour into microwave-safe bowl or liquid measure cup.  Microwave for 30 seconds until brown sugar dissolves. Stir. Then set aside for about 10 minutes to cool.
Place salmon fillets in a ziploc bag and pour in teriyaki sauce. Seal bag.  Coat fillets with sauce and refrigerate to marinate for 1 hour.
Preheat oven to 450 degrees.  Remove the salmon from the sauce and arrange the fillets skin-side down in a glass dish lined with foil.
Saute the green onions in a small frying pan with a little olive oil.
Pour remaining teriyaki sauce into a small saucepan. Bring to a boil, reduce the heat to medium and simmer 5 minutes, stirring to avoid burning. Spoon over the salmon and bake, basting once, for 10 - 13 minutes, or until fish is cooked to desired doneness.
WHen plating the fish, sprinkle the sauteed green onions on top.

Serve with white rice and edamame.

Quick Chicken and Black Bean Enchiladas

Ingredients
2 teaspoons olive oil
1/2 cup chopped onion (no more than 1/2 cup)
2 cloved minced garlic
1 small rotisserise chicken, chicken shredded or chopped into small pieces
1 20 ounce can black beans, rinsed and drained
1 4 oz can diced green chiles
1 can of enchilada sauce, La Preferida brand
2 Tbsp chopped fresh cilantro
8 inch flour tortillas
2 cups monterey jack cheese, shredded
sour cream
avocado

Preheat oven to 400 degrees.
Heat oil in a large skillet over medium heat. Add onion and garlic. Saute 5 minutes.
Add chicken. Stir in black beans, green chiles, 1/2 can enchilada sauce, 1/4 cup sour cream,  and simmer 5 minutes. Remove from heat and stir in cilantro and 1 1/2 cups monterey jack cheese.
Fill each tortilla with filling and roll up. Place side by side in a 9 x 13 baking dish. Top tortillas with the rest of the shredded cheese.
Bake enchiladas 15 minutes until cheese is melted. Warm extra enchilada sauce in small saucepan with some sour cream.  Pour over individual enchiladas once they are on plates.  Sprinkle with additional cilantro leaves and with sliced avocado.

Note - Filling can be made ahead and refrigerated.  To make, just fill the tortillas with the filling, and bake.  You may need to increase the baking time, however to make sure they are fully heated through.

American Home Cooking Meatloaf

Ingredients
1/4 stick butter
1 cup chopped onion
1 chopped red bell pepper
1 garlic clove, minced
1/2 lb ground beef
1/2 lb ground pork
1/2 cup saltine crackers crumbs
1 egg lightly beaten
3 Tbsp ketchup
1/2 Tbsp worcestershire sauce
3/4 tsp salt

Preheat the oven to 375 degrees. Melt thebutter in a medium skillet over medium heat. Add the onion and bell pepper. Saute until soft, about 5 minutes. Add the garlic and saute 1 minute more.
Scrape the mixture unto a large bowl and let it cool for a few minutes.
Mixi n the beef and pork, then the cracker crumbs, eggs, 2 Tbsp ketchup, worcestershire sauce, and salt. Mix well until combined. Pack the meat mixture into a loaf pan, mounding a bit in the center. Smear 1 Tbsp ketchup over the loaf. Bake 45 - 60 minutes, until the loaf is brown with an internal temperature of 160. Using a 2nd loaf pan, place over the top of the metaloaf and carefully pour off the grease, right away. Let the loaf sit at least 10 minutes before cutting.

Note - recipe can easily be doubled and 1  loaf frozen.