butter

Apple “Dew” Dumplings

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Apple “Dew” Dumplings!  Autumn brings with it the distinctive smell of woodsmoke on the wind, the crunch of vibrant-colored leaves underfoot, and the warm sweet taste of cinnamon apple dumplings as the nights cool down. Although this recipe offers short cuts in the kitchen, the rewards are anything but. Use it once and you’ll discover its value for the next soul-stirring family gathering. 

APPLE “DEW” DUMPLINGS 

Ingredients:

Two tubes crescent rolls

2 Granny Smith apples, peeled, cored, and sliced into 8 wedges

2 cups sugar

1 cup butter

1 teaspoon vanilla extract

1 teaspoon cinnamon

1 cup pecans, chopped

12 ounces Mountain Dew 

Instructions:

Preheat oven to 350°. Wrap each piece of apple in a crescent triangle. Arrange in a 9″x13″ glass baking dish or 10″ deep pie plate. Melt butter and sugar in a small saucepan. Bring to boil and stir until sugar dissolves. Remove from heat and add vanilla extract. Pour over apple dumplings. Sprinkle with cinnamon and nuts. Without stirring, pour Mountain Dew over all. Bake for 35-45 minutes until golden brown. Do not over bake. Serve warm. 

Traditional English Toffee

Eating My Way Through the Holidays. Festive Food Gifts: Traditional English Toffee! So often we have those cherished childhood memories of homemade candy and cookies that accompanied holiday celebrations. They stick with us for life. I can remember being in eighth grade and determined to replicate a batch of my mother’s English Toffee. I waited for her to go into town and then pulled out her secret recipe. You know, the ones scratched on a 3.5”x5” card. More often than not, they showed a list of ingredients with instructions that simply said, “Bake at 350° for 30 minutes”. Let’s face it, that’s pretty vague compared to what we explain nowadays. As you can imagine, I melted the butter along with the brown sugar and stirred. And stirred. And stirred. So how come it wasn’t turning into this crisp crunchy texture of rich golden butter that fueled my addiction? What could I possibly be doing wrong? There was nothing written on the card to correct this runny, gooey mess. Alas, I scraped it all into the trash, washed the pan, and plopped myself at the kitchen table with my Algebra book. She walked in, smiled, and never said a word. 

TRADITIONAL ENGLISH TOFFEE 

Ingredients:

1 cup pecans, chopped 

3/4 cup brown sugar, packed

1/2 cup butter

1/2 cup semisweet chocolate chips

Instructions:

Butter a baking sheet. Spread pecans in a single layer in the center. Heat butter and brown sugar to boiling in a heavy saucepan, stirring constantly. Boil over Medium heat, stirring constantly, for 7 minutes. Immediately spread mixture over pecans on baking sheet. Sprinkle chocolate chips over hot mixture. Place a cookie sheet over pan until chocolate chips are melted. Spread melted chocolate over candy. Refrigerate until firm. Break toffee into pieces. 

Peanut Buster Oreo Perfection

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Peanut Buster Oreo Perfection!  This icebox treat will satisfy every craving you have, as long as it’s for something cold, salty, and sweet. The Oreo cookie crust is amazing! The layer of fudge nestled between natural vanilla bean ice cream and fluffy light whipped cream is a lip-smacking delight for the palate. The best advice I can give you is… SHARE. Otherwise, you’ll be tempted to eat the entire pan. 

PEANUT BUSTER OREO PERFECTION 

Ingredients:

1 package of Oreo cookies

1/2 cup butter, melted

1/2 gallon vanilla bean ice cream

12 ounces of hot fudge sauce

1 cup Spanish peanuts

8 ounces of frozen whipped topping

Instructions:

Preheat oven to 350°. Grease bottom of 9″x13″ pan. Crush 24 Oreo cookies and mix well with the melted butter. Spread into the bottom of the pan making a thin, even layer. Bake for 5 minutes. Remove from oven and let cool. Slice the ice cream and place in an even layer over cookie crust. Pour the hot fudge topping over the ice cream. Sprinkle peanuts over fudge sauce. Spread the whipped topping over all. Crush two more Oreo cookies and sprinkle lightly as garnish. Freeze overnight. Enjoy the perfection!

Luscious Lavender Puff Cookies

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Luscious Lavender Puff Cookies! Before we begin, let me assure you, baking the cookies for 45 minutes per batch, IS NOT a misprint. Dried lavender buds as well as lavender extract can be found at farmers markets, organic health food stores, or your local co-op. (I went one step further and made my own lavender extract from dried buds, which took longer to ferment.) I also have the convenience of a nearby Amish community as a resource for dried herbs and spices. These cookies are definitely worth the effort. Put on a pot of coffee or tea…. and enjoy!

LUSCIOUS LAVENDER PUFF COOKIES

Ingredients:

1 cup butter, softened

5 tablespoons sugar

1 tablespoon lavender buds

1 teaspoon lemon citrus peel, granulated

1 teaspoon lavender extract

1 teaspoon lemon extract

1/4 teaspoon sea salt

3/4 cup pecans, chopped

2 cups flour

Powdered Sugar for rolling

Lavender buds for garnish

Instructions:

Preheat oven to 300°. Beat butter until soft.  Crush lavender buds in sugar using a mortar and pestle; then combine sugared lavender buds with butter.  Blend until creamy.  Mix in citrus peel, lavender extract, and lemon extract.  Add pecans, flour, and salt to butter mixture. Combine thoroughly.  Roll the dough into 1-inch balls, then place on ungreased cookie sheet.  Bake 45 minutes or until set, but not brown.  Remove from cookie sheet and cool on wire rack for 5 minutes. Roll in powdered sugar to coat when cookies are still slightly warm. Sprinkle with dried lavender buds. Cool completely on wire rack. 

Five-Minute Grilled Steak

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Five-Minute Grilled Steak! In the time it takes to caramelize the onions, you can have a no-fuss mouth-watering T-bone steak. Make sure the steak is Choice beef from the loin and rib so it will taste tender and juicy. It has a little less marbling, but is well-suited for the dry heat of a gas grill. I gave my sliced onions a head-start by microwaving them for 2 minutes on high while the grill was preheating. 

FIVE-MINUTE GRILLED STEAK

Ingredients:

1 pound USDA Choice T-bone steak, 1/2″ thick at room temperature 

Sea salt and cracked black pepper to taste

Pinch of garlic powder

1-2 tablespoons olive oil

1 sweet onion, sliced

1/8 teaspoon seasoned salt

1 tablespoon butter

Instructions for Grilling Steak:

First of all, let me clarify that my husband and I prefer steak to be cooked Medium Rare, which is seared on the outside and pink in the middle. 

Salt and pepper both sides of the steak while the gas grill is preheating from 450°-500°. At this time sprinkle the steak with garlic powder as well. The salt begins to draw out a little bit of moisture which makes the steak sizzle when it hits the grill grate, sealing in the flavor. For accuracy in grilling, my husband sets the timer on his cell phone, which is quite handy. Grill the T-bone steak for 2 1/2 minutes on one side before flipping over for the remaining 2 1/2 minutes. The finished steak will be medium-rare. Now this is the most difficult part. Let it rest for about 5 minutes before serving. The juice will reabsorb back into the steak to give you that moist and meaty taste. 

Meanwhile, in Gail’s Kitchen the microwaved onion slices have been transferred to a medium skillet on the stove. They continue to sauté on medium high heat in the olive oil and seasoned salt. Turn and coat the onions without allowing them to burn. If necessary, reduce the heat. The onions will brown as they cook down. The rich flavor and caramelized color are the results of allowing the onions to breathe and have room to finish. When this happens, I add a tablespoon of butter for additional flavor. 

Yellow Roasted Pears

What’s Cooking in Gail’s Kitchen? Food Plating: Yellow Roasted Pears! Need a show stopping dessert that will thrill your guests? Pears definitely check all the boxes. Dessert pears are naturally sweet, delicious warm, have an impressive beauty quality, manage portion-control, are super simple to make, and pear-fectly delightful. If you, like me, appreciate a cordial glass of wine with dessert, think a fizzy Moscato, spicy Gewürztraminer, or classic Pinot Gris. I did notice a couple of readers shaking their heads about the bleu cheese crumbles, mumbling “No Way!” Take heart because Gorgonzola, Gouda, or Ricotta can be milder choices as an excellent pairing instead. And while I’m at it, walnuts or almonds can be substituted for the sugared pecans. You see? It’s all good. Everyone can justify this versatile dessert. 

YELLOW ROASTED PEARS 

Ingredients: 

4 Bartlett pears, ripe but firm

2 tablespoons butter, unsalted 

1/2 teaspoon cinnamon

1/4 cup bleu cheese, crumbled

1/4 cup sugared pecans 

2 tablespoons natural honey

1 tablespoon lemon juice

Fresh thyme, for garnish

Instructions: 

Preheat oven to 375°. Line a baking sheet with parchment paper. Set aside. Slice the pears lengthwise, leaving the stem in place where possible. Using a melon ball utensil, remove the core to create a small cavity. Brush the pears with melted butter; sprinkle with cinnamon. Place the pears, cut side up, on the prepared baking sheet. Roast in the preheated oven for 20 minutes, or until lightly golden. Carefully remove the pears from the oven. Fill each cavity with crumbled bleu cheese and chopped sugared pecans. Drizzle with honey. Sprinkle with lemon juice for brightness. Broil the pears on High setting for 2 minutes, or just until the bleu cheese begins to melt slightly. Watch carefully. Transfer the pears to a serving platter. Garnish with fresh thyme. 

Wagyu Smash Burger

What’s Cooking in Gail’s Kitchen? Food Plating: Wagyu Smash Burger! Has anyone besides me noticed the growing popularity of smash burgers? It seems every sports bar menu raves about the monstrous sandwich with unbelievable crispy craggy edges followed by umami crunch. In my day, it used to be called a burnt hamburger because Dad got distracted watching the game. Not so any more. With an interior juiciness that runs down your chin, you can’t help but be satisfied. Most times, once it is assembled, this is a two-handed burger addiction you can’t put down. Burger World take notice, you just got a new member of the smash burger club. 

WAGYU SMASH BURGER

Ingredients: 

2 pounds of Wagyu beef, ground

4 slices provolone cheese

1/2 teaspoon sea salt

1/8 teaspoon black pepper 

1/4 teaspoon seasoned salt

4 brioche buns, sesame seed tops

4 teaspoons butter, room temperature 

Instructions: 

Place an iron griddle on the grill grates. Close the lid and preheat the gas grill to 450°. Form the Wagyu beef into 4 balls. Using a wide heavy spatula, press down firmly on each ball to make an even pattie as thin as possible. Sprinkle both sides with sea salt, black pepper, and seasoned salt. Transfer the patties to the iron skillet. Cook for 2-3 minutes, or until the edges are brown and crispy forming a crust on the bottom. Flip and add a slice of provolone cheese. Cook for 2 minutes longer to melt the cheese. At this time butter the cut sides of each brioche bun. While the cheese is melting on the smash burgers, place the buttered buns on the grill to toast. To serve, stack the cheesy smash burgers on the toasted buns. Add desired toppings including lettuce, tomato, mayonnaise, and condiments. 

M&M Blonde Brownies

What’s Cooking in Gail’s Kitchen? Food Plating: M&M Blonde Brownies! I promise I did not make up the name of this dessert. Blonde Brownies have been around as far back as my childhood, and probably longer. I’m of the generation that had some form of dessert after supper, every single day. And it was totally guilt-free. I might also mention, nothing was super-sized back then either. And we played outside until dark. But I digress. Back to the blonde brownies. Basically they are not made with melted chocolate or cocoa powder.  Between the brown sugar and warm butter, the results are a soft, chewy, sweet dessert bar that tastes Yumolicious. Be creative: add chopped walnuts, caramel drizzle, a scoop of ice cream, or white chocolate morsels. Taste the batter and see. You’ll be hooked. 

M&M BLONDE BROWNIES

Ingredients: 

1/3 cup butter

1 cup brown sugar

1 cup flour

1/2 tablespoon baking powder

1/8 teaspoon baking soda

1/2 teaspoon sea salt

1 egg, beaten

1 tablespoon vanilla extract

1/4 cup M&M* candies

Mini chocolate chips, optional

Instructions: 

Preheat the oven to 350°. Spray a 9”x9” pan with nonstick oil. Set aside. Warm butter over medium heat; do not burn. Add brown sugar and stir until sugar is dissolved and mixture is smooth. Set aside to cool slightly. In a mixing bowl, combine flour, baking powder, baking soda, and sea salt. Whisk thoroughly. Slowly add the butter mixture to the flour mixture. Add the beaten egg and vanilla extract. Stir until combined. Spread the batter into the prepared pan. Top with M&M candies. Bake 15-20 minutes, or until light brown and a tester comes out clean. Sprinkle mini chocolate chips on top, if desired. 

*I receive no recompense for mentioning this product.

Lobster Au Gratin

What’s Cooking in Gail’s Kitchen? Food Plating: Lobster Au Gratin! Go to any lobster hut along the eastern seaboard and you’re bound to see “Baked Lobster Pie” on the menu. Ask the server about it, and you may see her mouth drool and eyes roll back as she explains the buttery cracker topping mixed with luscious lobster chunks. And butter. Did I mention butter? Real butter. Just before she turns on her heel to sashay back to the kitchen to fill your drink order, she’ll mention an afterthought, “Of course you can order it without the cracker topping.” By that time you’ve already made up your mind and respond without thinking, “Um, duh. Why would I do that?” Her smile says it all. 

LOBSTER AU GRATIN

Ingredients: 

2-3 lobster tails, cooked and cut into bite-size chunks

1 1/2 cups Ritz* crackers, crushed

1/4 cup parsley, chopped

2 tablespoons parmesan cheese, grated

1/2 cup butter, melted

1/4 teaspoon garlic powder

2 tablespoons sherry

1/4 cup light cream

1 teaspoon lemon juice

1/2 teaspoon sea salt 

1/8 teaspoon black pepper

Parsley, for garnish

Instructions: 

Preheat oven to 350°. Spray 2 individual casserole dishes with nonstick oil. Place them on a baking sheet. Set aside. Combine crushed crackers, chopped parsley, parmesan cheese, melted butter, and garlic powder. Mix well. Set aside. In small bowl, combine sherry, light cream, lemon juice, sea salt, and black pepper. Mix well. Divide the cooked lobster between the two prepared casserole dishes. Spread the buttery cracker topping evenly over the lobster. Carefully pour the cream mixture over the top. Do not overflow. Bake 10-15 minutes, or until the crumb topping is golden brown. Remove the casseroles from the oven and allow to rest for a few minutes. Garnish with fresh parsley. 

*I receive no recompense for mentioning Ritz crackers.