John's Jumbo Coffee-Cake Muffins

For Streusel:
1 c. packed dark-brown sugar
1 c. all-purpose flour
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 c. cold, unsalted butter, cut into small pieces

For Muffins:
1/2 c. unsalted butter, room temperature, plus more for pans
1 3/4 c. all-purpose flour, plus more for pans
2 tsp. baking powder
1 tsp. baking soda
1 c. sour cream
1 c. granulated sugar
1 tsp. vanilla
2 large eggs
confectioners' sugar, for dusting

Prepare streusel: In a medium bowl, stir together brown sugar, flour, cinnamon and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
Prepare muffins: Preheat oven to 350 degrees. Butter and flour two jumbo 6-cup muffin pans.
In a small bowl, whisk together flour, baking powder and baking soda. Set aside.
Using an electric mixer, beat together butter, sour cream, granulated sugar, and vanilla on medium speed until light and fluffy. Beat in eggs, one at a time until well combined. With mixer on low, beat in flour mixture just until combined.
Divide half the batter among muffin cups; top with half the streusel. Cover with remaining batter; top with remaining streusel. Bake until a toothpick inserted in the center of a muffin comes out clean, 25-30 minutes. Cool in pan 5 minutes, then transfer to a rack to cool completely. Dust with confectioner's sugar before serving.

Quick Jamaican Chicken Curry

2 T. vegetable oil

2 large chicken breasts

coarse salt and ground pepper

1 medium onion, chopped

1 garlic clove, minced

1 tsp. ground cumin

3 T. curry powder (preferably Jamaican)

1/2 tsp. dried thyme

4 carrots, thinly sliced

1 can (13.5 oz) coconut milk

10 oz. frozen peas, thawed

cooked white rice, for serving

In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper. Brown chicken, 3-4 minutes per side. Transfer to a plate for later.

Reduce heat to medium. Add onion, garlic, cumin, curry, thyme, and 1/2 c. water. Season with salt. Cook, stirring occasionally, until onion has softened, 3-5 minutes.

Add carrots, coconut milk, another 1/2 c. water, and chicken with any accumulated juices. Bring to a boil. Reduce to a simmer, cover partially, and cook until chicken is cooked through and carrots are tender, about 10  minutes. Remove from heat and stir in peas. Serve over rice.

Red or White Wine Marinade

This recipe can be prepared with red wine for beef and lamb, or white wine for poultry. Large roasts and whole chickens can marinate from 1-3 days; the longer they marinate, the more flavor they will gain. I marinated filet mignon steaks in the red wine marinade for about 2-3 hours, and they were absolutely wonderful!

1 1/2 c. dry red or white wine
1/4 c. olive oil
1/2 yellow onion, finely chopped
1/8 c. chopped fresh flat-leaf, Italian parsley
1 large clove garlic, minced
1 1/2 T. chopped, fresh thyme, rosemary or tarragon (or 1 tsp. dried) (I chose thyme)
1/2 tsp. salt
1/4 tsp. freshly ground pepper

In a non-aluminum bowl, stir together all the ingredients. Use immediately or refrigerate in a tightly covered jar for up to 2 days.

Soft-n-Chewy-Just-Like-a-Brownie Cookies

12 oz. bittersweet chocolate, chopped

1/2 c. all-purpose flour (spooned & leveled)

1/4 tsp. baking powder

1/4 tsp. salt

6 T. unsalted butter, room temperature

1/2 c. granulated sugar

1/2 c. light brown sugar, packed

3 large eggs

1 tsp. vanilla

Preheat oven to 350 degrees. Place chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted, then let cool.

In a small bowl, whisk together flour, baking powder and salt. In a large bowl, using an electric mixer, beat butter and sugars until ightened in color. Add eggs and vanilla. Beat until combined. With mixer on low, alternately beat in chocolate and flour mixtures. Mix until combined, but don't overmix.

Drop dough by heaping tablespoons, about 2 inches apart, onto 2 parchment-lined baking sheets. Bake until a toothpick inserted in center of a cookie comes out clean, about 14-16 minutes. (You can bake 2 sheets at a time.) Transfer to wire racks to cool. Makes 34.

Candied Almonds

I made these for neighbors this holiday season. They made my kitchen smell heavenly! I love them... too much.

1/2 cup Water

1 cup Sugar

1 Tbsp ground Cinnamon

2 cups Almonds, whole

Combine water, sugar, and cinnamon in saucepan over medium heat. Bring to a boil and add almonds. Cook and stir the mixture constantly until the liquid evaporates and leaves a syrup-like coating on the almonds. (This took a little while, but keeping watching and stirring - it changes fast!) Pour almonds onto a baking sheet lined with wax paper. Allow to cook 5 minutes, then seperate chunks with a fork. Cool completely and enjoy!

Tomato Basil Soup

This is a famous recipe from a fun cafe all over Texas called La Madeleine. It's no secret; in fact they publish it every year in a local paper because she gets requests like crazy.

Such a great tasting and EASY tomato soup!



4 cups tomatoes, peeled, cored and chopped, or canned whole tomatoes, crushed

4 cups tomato juice OR part tomato juice and part vegetable orchicken stock (I did 3 cups juice, 1 cup stock)

14 washed fresh basil leaves

1 cup heavy cream

1/4 pound sweet, unsalted butter

Salt to taste

1/4 teaspoon cracked black pepper


Directions:
Combine tomatoes, juice/and or stock in saucepan. Simmer 30 minutes. Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan). Return to saucepan and add cream and butter, while stirring, over low heat. Garnish with basil leaves and serve with your favorite bread.

Buttermilk Pillows
3rd Place – Lion House 150th Anniversary Cookie Contest – September 2006

Preheat oven to 375 degrees

½ cup butter, softened
1 cup sugar
1 egg
1 tsp vanilla
2 ½ cups sugar
½ tsp baking soda
½ tsp salt
½ cup buttermilk

Creamy Frosting
3 Tbsp butter, softened
3 ½ cups powdered sugar
¼ cup half and half or whipping cream
1 tsp vanilla

Cream butter and sugar together until light and fluffy. Mix in egg and vanilla. In a separate bowl, whisk together flour baking soda, and salt. Set aside. Pour buttermilk into separate measuring cup. Add dry ingredients to the batter mixture, alternating with buttermilk and beginning and ending with the flour mixture. (Three additions of flour mixture and two of buttermilk.) Roll dough into 2-3 Tbsp sized balls and place on lightly greased baking sheet. Bake for 10-12 minutes. Cool completely on wire rack and frost. To make frosting, mix all ingredients together until smooth. Makes 2 dozen.