You are currently browsing the category archive for the ‘Collegiate Kitchen’ category.

candycake7_little-house-dunes

by Heather Harris Brady

This cake is something you’re going to want to bookmark for the times you need to throw a dessert together in a hurry. The recipe is from one of my favorite cookbooks, Classic Home Desserts by Richard Sax. It’s an amazing book and the fact we lost Richard Sax at such a young age is a huge loss to those of us with a passion for cookbooks.

I had to tinker with the recipe, because I didn’t have the chocolate, Grand Marnier, or jam on hand he called for in the original. But it still turned out great. I served it with lightly sweetened whipped cream and strawberries on the side, but it’s very versatile. The flavor is actually better the next day.

Quick Chocolate Candy Cake, About eight generous servings

  • 1 stick butter, softened
  • 1/2 c. granulated sugar
  • 1 T. apricot preserves
  • 1 T. Grand Marnier
  • 3 large eggs
  • 4 oz. semisweet chocolate, melted and cooled
  • 1 c. almond flour
  • Zest from one orange

1/4 c. soft fresh bread crumbs (regular or gluten free)

Preheat the oven to 375. Butter the sides of an 8″ round pan. Cream the butter and sugar together. Beat in the jam and Grand Marnier with one of the eggs.

candycake_little-house-dunes

Then beat in the remaining two eggs, followed by the melted chocolate, almond flour and bread crumbs.

candycake1_little-house-dunes

candycake2_little-house-dunes

Lastly, add the zest.

candycake3_little-house-dunes

Spread the batter into your pan and bake about 25 minutes.

candycake4_little-house-dunes

The center should still be a bit shiny.

candycake5_little-house-dunes

Serve warm or at room temperature.

candycake7_little-house-dunes

I cut this slice after the cake had been out of the oven for about 30 minutes. It was still warm.

candycake6_little-house-dunes

Serve with whipped cream, berries or both. The cake keeps several days covered at room temperature.


Three years ago: Fresh Ginger Carrot Muffins
Two years ago: Quick Caramel Apple Cake
One year ago: Chocolate Cake-Truffle Petits Fours


pbcookies4_little-house-dunes

by Heather Harris Brady

Thanks for sticking by me everyone – it’s going to be a rocky road until June I’m afraid post-wise, as I mentioned earlier I have a son ready to fledge and we are going through all the college signups at the moment with graduation hot on its heels. I do think of you every day, regardless, and wonder what amazing things you are cooking up!

These little cookies are like a Reese’s in reverse, crunchy-tender peanut butter cookie with a center of dark chocolate. They are great on their own, or with milk. It’s worth noting I only use natural peanut butter, the ingredients on the label should say Roasted Peanuts and that’s it.

Peanut Butter Cup Cookies, Makes about 36 3″ cookies

  • 10 T. softened butter
  • 1 c. light brown sugar
  • 1/3 c. granulated sugar
  • 2 eggs
  • 1 t. vanilla
  • 3/4 c. peanut butter
  • 2-3/4 c. unbleached all-purpose flour
  • 1 c. dark chocolate chips (I used Ghirardelli 60%)

Preheat the oven to 350. Cream the butter and the sugars, then cream in the eggs one at time, followed by the vanilla and peanut butter.

pbcookies_little-house-dunes

Beat in the flour. Beat for about two minutes, until the flour is hydrated and the batter goes back to being more creamy.

pbcookies1_little-house-dunes

Drop tablespoons onto a greased cookie sheet.

pbcookies2_little-house-dunes

Criss-cross them with a fork, and push two-three chips into the center of each one.

pbcookies3_little-house-dunes

Bake for about 10-12 minutes.

pbcookies4_little-house-dunes

pbcookies7_little-house-dunes


Three years ago: Lemon Curd
Two years ago: Charred Asparagus
One year ago: Butter Pecan Banana Cake


saltinetoffee9_little-house-dunes

by Heather Harris Brady

Happy 2016! Thank you guys so much for sticking with me during these days of sparse posts. As you probably know, I work full-time and this year my son’s a senior so I’ve been trying to take time to enjoy this year-that-will-not-come-again. This toffee is something new I auditioned over the holidays and since it was a big hit I wanted to share it with you because it would make a great thing to put for any upcoming game or Oscar parties.

This is a large recipe, it will yield about two gallon-size ziplock bags of toffee, so feel free to cut in half if that works for you. It does freeze well too. This is a variation of the saltine toffee recipes you see other places, but I’ve changed it a little bit based on an old magazine clipping I found in my files. I’ve topped it with broken pretzels but you could go to town with whatever you like – sprinkles in game day colors, gold leaf, nuts, you name it.

Sweet and Salty Toffee, About 2 lbs. of finished toffee

  • Two sleeves of regular saltine crackers
  • Three sticks of butter
  • 1-1/2 c. granulated sugar
  • 1 t. vanilla
  • 12 oz. chocolate couverture or good quality chocolate chips (Like Ghirardelli 60%)
  • Toppings (optional)

Line a sheet pan with foil and grease it lightly. Lay the crackers out in one even layer, with as few gaps as possible. There is something very OCD and enjoyable about this part.

saltinetoffee_little-house-dunes

In a heavy saucepan combine the butter and the sugar over medium heat.

saltinetoffee1_little-house-dunes

Cook, stirring occasionally, to the medium-crack stage. It will start out like this:

saltinetoffee2_little-house-dunes

But over time it will thicken. Keep an eye on it as it thickens, once it starts to darken to a toffee color you’re there.

saltinetoffee3_little-house-dunes

Stir in the vanilla and pour it immediately over the crackers as evenly as you can.

saltinetoffee4_little-house-dunes

Take a knife and coax it out to fill the gaps, work quick because we need to keep it hot.

saltinetoffee5_little-house-dunes

Spread the couverture discs or chips over the toffee.

saltinetoffee6_little-house-dunes

As they melt spread it out.

saltinetoffee7_little-house-dunes

Before it sets top it with your extras, in this case, broken pretzels.

saltinetoffee8_little-house-dunes

Put it in the refrigerator to finish hardening up. When it’s hard lift the foil to crack it into serving-size pieces.

saltinetoffee9_little-house-dunes

Store the finished toffee in an airtight bag or tin. It will keep for several weeks, but ours disappeared as soon as I set it out.


Three years ago: Zuccotto
Two years ago: Chocolate Chestnuts (Bernachon)
One year ago: Chocolate YOLO Grenades


quickorangerolls8_little-house-dunes

by Heather Harris Brady

These rolls are something of a guilty pleasure from my childhood that I’ve passed on to my kids, I made them to mimic the ones that come in the can with the little plastic container of orange icing. This recipe is nearly as quick, and they’re delicious without all the extra “stuff” that allows those cans to live on the grocery store shelf for ages. If you put the butter out on the counter the night before you can have warm rolls in less than 40 minutes.

Quick Orange Cinnamon Breakfast Rolls, Makes nine servings

  • 4 T. soft butter
  • 2 c. unbleached all-purpose flour
  • 1/3 c. granulated sugar
  • 2 t. baking powder
  • 2/3 c. milk
  • 1/3 c. sugar mixed with 1-1/2 t. cinnamon
  • 1 t. orange extract or orange bakery emulsion
  • 2 c. powdered sugar
  • 1 t. milk
  • 1 t. orange extract or orange bakery emulsion

Preheat the oven to 400. Combine the flour, granulated sugar and baking powder in a mixing bowl.

quickorangerolls_little-house-dunes

Add the cubes of butter and cut it in.

quickorangerolls1_little-house-dunes

Stir in the milk and extract in with a fork. Depending on your flour you may need another tablespoon or so, just enough so that all the flour is moistened.

quickorangerolls2_little-house-dunes

Knead it six-seven times in the bowl.

quickorangerolls3_little-house-dunes

Flour your counter and roll the dough out to an approximate 1/3″ thickness.

quickorangerolls4_little-house-dunes

Sprinkle it with the cinnamon mixture and dot with butter.

quickorangerolls5_little-house-dunes

Roll it up like a jelly roll and cut it into nine pieces. I scoop up any cinnamon that falls out and sprinkle it over the top.

quickorangerolls6_little-house-dunes

Bake for about 15 minutes, until puffed and lightly browned.

quickorangerolls7_little-house-dunes

While the rolls are baking stir the powdered sugar and milk together with the extract. Drizzle in another 1/2 t. of milk if you need it to achieve the right consistency. Spoon the icing over the hot rolls and serve.

quickorangerolls8_little-house-dunes

quickorangerolls10_little-house-dunes

Store any leftovers lightly covered at room temperature. These are best eaten the day they’re made.

quickorangerolls9_little-house-dunes


Three years ago: Calzones
Two years ago: Marbled Peanut Butter Pie

One year ago: Ginger Chocolate Scones

pannacotta5_little-house-dunes

by Heather Harris Brady

Panna cotta is quick, easy, delicious and hard to photograph. From all accounts it just appeared sometime in Italy in the 1960’s, first thickened with egg whites like a custard and baked in a water bath, until someone hit on the idea of adding gelatin. If you have a cold refrigerator you can start it about 90 minutes before a dinner party and it will be ready when you are. It would be a great choice for any friends on a gluten-free program.

In this version I’m using a combination of buttermilk and heavy cream. The finished dessert is a lovely balanced cream that doesn’t hint heavily at either main ingredient. I had the pears and caramel already, but you could use any fruit sauce you like – a combination of dried and fresh apricots would be especially good I think. I unmolded these, but you could stick with the ramekins if it makes things easier.

Panna Cotta, Serves four

  • 8 oz. heavy whipping cream
  • 1/3 c. granulated sugar
  • 1 T. cold water
  • 2 T. sherry
  • 1 packet unflavored gelatin
  • 2 c. buttermilk
  • One small can dulce de leche (optional)
  • Kosher salt for sprinkling (optional)
  • Two ripe pears, washed, cored and sliced (optional)

Combine cold water and sherry, stir in the gelatin to soften and set aside.

pannacotta2_little-house-dunes

Mix the heavy cream and sugar in a saucepan, heat over medium, stirring, until the sugar is dissolved.

pannacotta1_little-house-dunes

Once the sugar is dissolved remove the pan from the heat and whisk in the gelatin well. Then whisk in the buttermilk. The mixture will start to thicken a bit.

pannacotta3_little-house-dunes

Pour it into ramekins.

pannacotta4_little-house-dunes

Put them in the refrigerator for an hour, until set. Cover them with plastic wrap if you are making this recipe ahead. If you’re unmolding the panna cotta to serve it, run a knife around the outside of each one. It should unmold easily, but if it doesn’t gently ease it out with a spoon, holding the ramekin just over the serving plate. Spread the caramel on the plate, sprinkle with salt and add 1/4 of the pear slices to each serving. If you’d like a mix of textures a tuile cookie would be nice on the side.

pannacotta6_little-house-dunes


Three years ago: Chocolate Ganache
Two years ago: Stuffed Pork Tenderloin
One year ago: Chocolate Sheet Cake

mapleovenbake9_little-house-dunes

by Heather Harris Brady

It is one of the great joys in life to come across people with whom you are immediately simpatico – as if you’d known each other your whole lives. That has been our good luck these past two weeks and even better, this new young friend of ours is someone who appreciates good cooking. He is, in fact, a “good eater” – which was always one of my grandparents’ highest compliments. In light of this I made this dish for Sunday brunch, when my table included four teenagers and one with her thirteenth birthday on the horizon.

This recipe comes by way of my mother-in-law. I’m not sure of it’s exact origin but it may have once been on the Bisquick packages. Regardless, it is makes a lovely large dish for a crowd and leftovers heat up perfectly. If Bisquick is not available in your area, here is an approximate substitution:

  • 2-1/2 c. all-purpose flour
  • 2 T. baking powder
  • 1 T. sugar
  • 1/2 t. salt
  • 1/2 c. butter

Mix the dry ingredients together, then cut in the butter with a pastry blender or process in a food processor to fine crumbs.

Maple Oven Pancake, Makes one 9 x 13 pan

  • 2-1/2 c. Bisquick (or substitute above)
  • 1-1/2 T. granulated sugar
  • 1-1/4 c. milk
  • 3 eggs
  • 1/2 c. maple syrup
  • 2 c. shredded cheddar cheese
  • 12 slices of crispy bacon, crumbled

Preheat the oven to 400. Combine the Bisquick and sugar.

mapleovenbake_little-house-dunes

Whisk the milk, eggs and syrup together, stir into the Bisquick.

mapleovenbake2_little-house-dunes

mapleovenbake3_little-house-dunes

Then stir in half the cheese.

mapleovenbake4_little-house-dunes

Pour it into a greased 9 x 13 pan.

mapleovenbake5_little-house-dunes

Bake for about 20 minutes. When the center is nearly firm, top the dish with the rest of the cheese and the bacon.

mapleovenbake6_little-house-dunes

mapleovenbake7_little-house-dunes

Return to the oven until the cheese melts and the bacon is heated through, about five-six minutes. Serve warm with extra syrup to pour over the top.

mapleovenbake8_little-house-dunes

mapleovenbake10_little-house-dunes

Store any leftovers in the refrigerator, wrapped. This reheats nicely in either the oven or the microwave.


Three years ago: Chocolate Oatmeal Cookies
Two years ago: Dobos Torte
One year ago: Peach Upside Down Cake

frozenlemonpie6_little-house-dunes

by Heather Harris Brady

Being a baker I don’t have a large inventory of no-bake recipes, but we had another hot day last week and knowing it wasn’t going to cool down much overnight I just couldn’t turn the oven on. So I turned to my cookbook collection and pulled out The Congressional Club Cookbook. It was published in 1961, when presumably good food still had the power to suspend partisanship – at least for a while.

frozenlemonpie_little-house-dunes

This recipe is based on one for Lemon Bisque by Mrs. Jamie Whitten, wife of the 1961 representative from Mississippi. I added some raspberries but you can mix it up – do a sauce or a white hot chocolate over the top. You could also go the other way, put it in a square pan and serve it in squares, topped with marshmallows, pineapple and cherries for an awesome retro dinner party dessert. Either way it’s refreshing, easy and healthy-ish –

Frozen Lemon Pie, Makes one 9″ pie

  • One graham cracker or vanilla wafer crust
  • 1 can evaporated milk, icy cold
  • 2/3 c. granulated sugar
  • 1/3 c. fresh lemon juice
  • 1 sm. can crushed pineapple
  • 2 c. IQF berries or other chopped fruit

Prechill your beaters before you start. Pour the milk into a bowl.

frozenlemonpie1_little-house-dunes

Start to whip on high, drizzling in the sugar and lemon juice as you go. Whip to soft peaks, about four minutes.

frozenlemonpie2_little-house-dunes

Fold in the pineapple and pour the mixture over your crust. Sprinkle your additional fruit, if you’re using it, over the top. (Note: A springform pan will help with neater slices.)

frozenlemonpie3_little-house-dunes

Freeze until the pie is completely solid. This took about three hours in my deep freeze. In a regular freezer I’d leave it overnight. Take it out 15 minutes before serving. Run a knife around the edge and remove the rim. The pie should cut into neat slices.

frozenlemonpie4_little-house-dunes

I think this would also be good with a coconut or meringue crust, which would also be gluten free!

frozenlemonpie5_little-house-dunes


Three years ago: Sun Tea
Two years ago: Boston Cream Pie
One year ago: Raspberry Cream Cheese Danish

friedrice12_little-house-dunes

by Heather Harris Brady

We headed into this week coming off a grueling 18-hour roadtrip so easy comfort food has been the order of the day all week. This fried rice is amazing, adaptable and it makes the house smell great. I used brown rice, but you could also use jasmine or basmati. I chose vegetables that are nice with the ground pork, but change it up for whatever you have lying around – that’s the beauty of it!

The crumbled potato chips are a tip I picked up from Bon Appetit, a standin for the wonton crisps I suppose, but they will surprise you on how well they blend in to the whole. I like to cut the vegetables into different shapes for pretty. I used zucchini in place of bamboo shoots.  This all goes quick, so make sure you have everything ready to go before you turn on the heat.

friedrice2_little-house-dunes

Fried Rice, Four servings

  • 3/4 lb. ground pork
  • 1 T. minced garlic
  • 1 T. ground gingerroot
  • 3 c. cooked rice
  • 1/2 c. sliced onion
  • 2 T. olive oil
  • 1 T. sesame oil
  • Two eggs, beaten
  • 1/2 red pepper, diced
  • 1/3 c. celery, diced
  • 1 carrot, cut in thin slices
  • 2 baby zucchini, cut in matchsticks
  • 1/2 c. crushed potato chips
  • Ponzu and chili paste to taste

Brown the pork with the garlic and ginger. When it’s cooked through, set it aside.

friedrice_little-house-dunes

Heat the sesame and olive oil in a cast-iron (or other non-stick) pan. Add the onion.

friedrice3_little-house-dunes

When the onion is fragrant, add the eggs.

friedrice4_little-house-dunes

Scramble softly.

friedrice5_little-house-dunes

Add the rice, cook for a minute or so, stirring occasionally.

friedrice6_little-house-dunes

Then add all the vegetables except the zucchini. Toss until the rice starts to dry out, 3-5 minutes.

friedrice7_little-house-dunes

Add the seasoned pork. Cook for another 2-3 minutes, tossing every so often. More tossing means softer rice, less tossing means some crunchy crust mixed in – however you like it done.

friedrice10_little-house-dunes

Stir in half the potato chips, the ponzu and chili paste.

friedrice11_little-house-dunes

Top each serving with some zucchini and a sprinkle of potato chips. Serve warm, hot or cold if that’s how you roll.

friedrice13_little-house-dunes


Three years ago: Sweet Corn & Green Chili Tamales
Two years ago: Berry Crumb Cake
One year ago: Icelandic Almond Rolls

 

 

cheesecake1_little-house-dunes

by Heather Harris Brady

Since it’s been absolutely sweltering for the past week, my oven’s been getting a rest, but I made an exception for this cheesecake because the kids picked blueberries with grandpa and the berries are gorgeous. So think of this as a summer cheesecake. It’s much lighter than most, bright with lemon on the inside and pineapple on the outside. It’s also easy. If you have a food processor you can have it ready for the oven in under 10 minutes.

This would be easy to adapt to gluten free by switching to GF crumbs.

Cheesecake with Caramelized Pineapple, Makes one 8″ cake

For the topping:

  • One fresh pineapple, peeled and cored
  • 3/4 c. brown sugar
  • 2 T. water
  • 2 T. butter

For the crust:

  • One box of ‘Nilla wafers, or other vanilla wafer cookies
  • 1/3 c. butter, melted
  • 2 T. sugar

For the filling:

  • 2 8-oz. pkgs. 1/3-less-fat cream cheese
  • 1-3/4 c. lowfat cottage cheese
  • 2 large eggs
  • 1/2 c. granulated sugar
  • 1/3 c. unbleached all-purpose flour
  • 1 T. lemon zest or 1 t. lemon extract or lemon bakery emulsion

Optional: Fresh blueberries

Fill a baking dish with water and put it in the oven. Preheat the oven to 325.

Make the crust: Pour four cups of the wafers into a food processor, along with the sugar. Grind to fine crumbs. Pour the crumbs into a mixing bowl and stir in the butter. Reserve one cup of crumbs, then press the rest into the bottom of a greased 8″ springform pan.

cheesecake12_little-house-dunes

Wash the food processor bowl and reassemble, and put all the filling ingredients in.

cheesecake11_little-house-dunes

Process until smooth, about one minute.

cheesecake10_little-house-dunes

It will be nice and thick.

cheesecake9_little-house-dunes

Spoon it into the pan and smooth the top.

cheesecake8_little-house-dunes

Put it into the oven to bake for about 40-50 minutes. While the cake is baking make the caramelized pineapple.

Combine the water, brown sugar and butter in a saucepan. Bring it to a boil over medium heat.

cheesecake15_little-house-dunes

cheesecake14_little-house-dunes

Chop up the pineapple. When the syrup has boiled for about five minutes, add the pineapple.

cheesecake13_little-house-dunes

It might splatter a little bit. Cook for another 10 minutes. Apparently I forgot to take a picture of the cooked pineapple, but we’ll get to it in a minute. The pineapple will start to get a little transparent. Take it off the heat and set it aside.

When the cheesecake is only a tiny bit jiggly in the center, take it out of the oven.

cheesecake7_little-house-dunes

The top might crack a little bit but that’s okay. Run a knife around the outside, then take the reserve crumbs and put them around the outside edge and spoon the pineapple into the middle, like so:

cheesecake6_little-house-dunes

Reserve the pineapple syrup. Put the cake in the refrigerator until thoroughly chilled. To serve remove the ring from the pan and slice.

cheesecake5_little-house-dunes

cheesecake_little-house-dunes

Drizzle each plate with some of the pineapple syrup, add the cheesecake and fresh blueberries.

cheesecake3_little-house-dunes


Two years ago: Mustard Roasted Potatoes
One year ago: Gooseberry-Raspberry Pie


 

quickfudgecake_little-house-dunes

by Heather Harris Brady

I thought I’d share this recipe now, because it’s a lovely way to showcase fresh summer fruit. You can have this in the oven in under 10 minutes too, leaving you more time for summer fun. I’ve shown a thick layer there but you could also do two thin layers, to sandwich together with berries and whipped cream (or cherries and whipped cream for a great black forest). No matter what the size this is one great, moist cake that also keeps well thanks to the yogurt.

This recipe is based on one of my favorite cookbooks, More Home Cooking, by Laurie Colwin. She called it Happy Winter Fudge Cake, as she in turn adapted it from a children’s book called Happy Winter. I used an IKEA dark chocolate bar for this cake, but you can use any type that catches your fancy.

Quick Fudge Cake, Makes your choice of: one 3″ thick 8″ round and six cupcakes; 14 cupcakes; two 1-1/2″ thick 8″ rounds; one 9″ bundt

3 oz. semisweet chocolate, melted and cooled
2 c. unbleached all-purpose flour
3/4 c. sugar
1 t. baking powder
1 t. baking soda
2 T. dark baking cocoa
1 t. salt
2 eggs
1/4 c. soft butter
1 t. vanilla
1 1/2 c. plain greek yogurt

Preheat the oven to 350. Combine the eggs, butter, vanilla, yogurt and melted chocolate in a mixer bowl and cream.

quickfudgecake6_little-house-dunes

The melted chocolate might turn into little bits but that’s okay! Keep going. Add the dry ingredients all at once.

quickfudgecake5_little-house-dunes

Mix on medium for about two minutes. You’ll have a thick creamy batter, that incidentally, is delicious.

quickfudgecake4_little-house-dunes

Spread it into your lightly greased pans. If you want flat layers be sure to make a depression in the center.

quickfudgecake3_little-house-dunes

Baking time will depend on your pans and your oven. This thick 8″ layer took about 25 minutes, thin layers and cupcakes take 12-15 minutes.

quickfudgecake2_little-house-dunes

Even fresh out of the oven it will cut nicely into neat slices. I like to serve it warm with fresh cold berries and a sprinkling of powdered sugar.

quickfudgecake1_little-house-dunes


Two years ago: Rhubarb Streusel Pie (a reader favorite!)
One year ago: Greek Chicken Pita Wraps

Archives

Follow Little House by the Dunes on WordPress.com

Enter your email address to follow this blog and receive notifications of new posts by email.

Now We’re Cookin’

My kitchen Pinterest page
February 2017
M T W T F S S
« Jan    
 12345
6789101112
13141516171819
20212223242526
2728  
%d bloggers like this: