Wonder Flour Blondies

Submitted by Chelsey
Recipe from a cooking class taught by Chef Brad
The most amazing Blondie and almost good for you. With this basic recipe you can make an endless variety of them.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Completion Time: 40 minutes


Ingredients:
12 oz. package of chocolate chips, white chocolate for blonde dark or milk if you want a change
3 cubes of butter
3 cups brown sugar
6 eggs
1 tablespoon vanilla
1 teaspoon salt
3.5 cups fresh ground Wonder flour (equal parts of spelt, brown rice, & pearled barley)
Nuts (optional) I used whole walnuts
Coconut (optional)
Heath bar pieces(optional) Didn't put this in

Directions:
In the Microwave melt chocolate with butter, set aside. In large bowl or mixer mix eggs, sugar, vanilla, and salt. Add melted butter mixture and beat well. Add flour and any additional ingredients you desire. Pour into a half sheet pan or large jelly roll pan. Bake in a preheated 375 degree oven or about 25 to 30 minutes or until done. Remove and let cool.

Rhubarb Streusel Cake with Warm Vanilla Sauce

Cake:
2 tablespoons butter, softened
1 cup sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups chopped fresh or frozen rhubarb

Streusel Topping:
1/2 cup all-purpose flour
1/2 cup sugar
4 tablespoons butter, melted

Vanilla Sauce:
1/2 cup butter
3/4 cup sugar
1/2 cup evaporated milk
1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Lightly grease a 9-inch square baking dish and set aside.

In a large mixing bowl, cream together the butter and sugar for the cake. Beat in the egg. In a smaller bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the creamed butter/sugar mixture alternately with the buttermilk, beating just until moistened. Fold in the chopped rhubarb. Pour the batter into the prepared pan and smooth the batter to the edges.

In a medium bowl, combine the streusel topping ingredients, mixing them together until the mixture is coarse and combined. Sprinkle the streusel evenly over the batter. Bake for 40-45 minutes or until a toothpick comes out clean and the top of the cake is lightly browned. Cool on a wire rack.

For the sauce, melt butter in a medium saucepan. Add the sugar and milk. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened (it will thicken more as it cools slightly). Remove from the heat; stir in the vanilla. Serve warm with the cake.

Blackberry Lime Fool

Blackberry Lime Fool
1 pint blackberries
1 1/2 cups heavy whipping cream
1/3 cup sugar, divided
Juice of 1 lime

To reduce the sugar, I added the juice of one lime. Hazaah! Its healthier!

I also added 5 or so strawberries. It was very tasty!

Puree blackberries (and strawberries) in a blender or food processor.
Add the lime juice and 1/2 of the sugar.

Whip the whipping cream until it starts to form peaks. Add the remaining sugar and continue to whip until stiff. Fold in the blackberry puree. If you want a rustic look leave it more streaked.

Place in serving dishes and refrigerate.

'Julie and Julia' Bruschetta

So have you seen the 'Julie and Julia 'movie? It is a must see movie for anyone who loves to cook and blog! The movie is really fun, but may leave you with certain cravings! There was a scene in the movie where Julie was making bruschetta for dinner for herself and her hubby. She toasted the bread in a pan of butter until it was crispy and then loaded on the tomato mixture. Her husband devoured it and kept oohing and aughing over it.
I can't believe we have not posted this recipe, as Chels, Mal and I have all made and love this.

Julie and Julia Bruschetta

For the tomato topping:

Red and orange juicy fresh garden tomatoes,

Chopped Fresh basil (a couple leaves)

Fresh garlic, minced (a couple)

Kosher salt to taste

Extra Virgin Olive oil (1-2 tsp)

Let this sit while you prepare the toast:

Heat a skillet on the stove top on medium high. Butter both sides of a slice of french bread, or toast in pan of melted butter. When the toast is done, top with the tomato topping and ENJOY!!

Chicken Cordon Blue

Submitted by Chelsey & Mal

This is one of me and Malorie's favorite dinners to make for our hubby's! In fact we both made this earlier this week! Yummy!

6 chicken breasts

ham

swiss cheese

1 tsp paprika

3 Tb flour

6 Tb butter

1 bouillon cube

2 Tb corn starch

1 1/2 cup water

1 cup heavy whipping cream

toothpicks



Flatten the chicken breast and cut an insert. Add slices of ham and swiss cheese. Secure with toothpick (you might need 4 or 5 in each). Mix the flour and paprika and coat chicken on both sides. Melt 6 Tb butter in a large saucepan and brown chicken on both sides. Add 1 1/2 cup water and bouillon cube and simmer on medium for 30-35 minutes, don't cover.

Mix the cornstarch and heavy whipping cream in small pan and boil for 2 minutes. Then whisk and cool. If it is not thick enough, add more cornstarch.

When chicken is done, add a slice of swiss cheese on top, and spoon over whipping cream mixture. ENJOY!

cuuuuupcakes

I love cupcakes. Big ones. I made these for Kaiseys baby shower. After making these, It made me like cupcakes not so much. I could never be a baker; it would be way too much work. But here is the frosting recipe for them. For the cake part I just use good ol' cake mix. But I bake them in big texas muffin tins so they are extra big.

Best Frosting Ever

3 bars butter
5 1/4 cups powdered sugar
2 Tb whipping cream
1 1/2 tsp vanilla

then for vanilla frosting
add an extra tsp vanilla

and for almond frosting (my favorite)
add 1 tsp almond extract

Make sure the butter is room temperature before you start. Cream the butter until it is fluffy. Add the powdered sugar a cup or so at a time. Then add the vanilla and whipping cream and extra flavoring.

goat cheese empanadas

These are so yummy, easy, and fancy. I felt so cool eating these. I ate them with sparkling cider- they just needed an extra fancy factor.

2 refrigerated rolled piecrusts
fresh goat cheese
store-bought corn salsa

Using a 3-inch round cookie cutter ( I used a lid from a nalgene bottle) cut out 16 or so circles from the piecrust dough. Add the goat cheese on one side of the circle. I used probably 4-5 oz of cheese total. Lightly dot the edges of the dough with water, fold in half, and press with a fork to seal. Baked on a rimmed baking sheet at 375 until golden, about 20-25 minutes. Serve with corn salsa.