Debbie Macomber's Cedar Cove Cookbook, Page 3

  ½ cup granulated sugar

  2 large eggs

  1 teaspoon salt

  3¼ cups all-purpose flour, plus extra for rolling

  FILLING

  1/3 cup granulated sugar

  4 teaspoons ground cinnamon

  Milk for brushing

  ICING

  1 cup confectioners’ sugar

  2 tablespoons whole milk

  ½ teaspoon vanilla extract

  1. In a glass measuring cup, microwave milk and butter until butter melts.

  2. In a large bowl with electric mixer on low speed, combine yeast and warm water; let sit for 5 minutes. Beat in ½ cup granulated sugar and eggs at low speed until blended. Beat in salt, warm milk mixture and 2 cups of flour until blended, about 1 minute. Switch to dough hook attachment. Add 1 ¼ cups flour, and knead at medium-low speed, adding up to ½ cup additional flour if dough is sticky. Mix until dough is smooth and pulls away from sides of bowl, about 10 minutes.

  3. Turn dough onto a lightly floured countertop. Transfer dough to a large, lightly oiled plastic bowl. Cover bowl with plastic wrap; let dough rise until double in size, about 2½ hours. Punch down center of dough. (At this point, dough can be covered and refrigerated overnight.)

  4. Turn dough onto a lightly floured countertop. Let dough rest 10 minutes. Lightly butter a 13-by-9-inch baking pan.

  5. For filling: In a small bowl, mix 1/3 cup granulated sugar and cinnamon.

  6. Using a floured rolling pin, roll dough into a 12-by-16-inch rectangle. Brush with milk and sprinkle with cinnamon-sugar filling, leaving a ½-inch border along one of the long sides. Roll, beginning with the long side of the rectangle opposite the ½-inch border. Using fingertips, seal edges firmly to form a seam. (Do not seal ends.) Using a serrated knife, cut dough log into 12 even rolls and arrange in prepared pan.

  7. Cover pan with plastic wrap; let dough rise until double in size, about 1 hour. Preheat oven to 350°F. Set oven rack to center position.

  8. Bake 25 to 30 minutes, until golden brown. Invert rolls onto wire rack; cool 20 minutes.

  9. For the icing: In a small bowl, whisk confectioners’ sugar, milk, and vanilla until smooth. Place rack over a piece of wax paper; reinvert rolls onto rack. Using a spoon, drizzle icing over rolls with spoon.

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  TIP

  If you like, after the first rise (Step 3), cover the dough and refrigerate overnight. Continue the recipe the next day.

  * * *

  Lunch

  at 204 ROSEWOOD LANEwith

  Grace Sherman Harding

  My daughter, Olivia, and Grace Harding have always been best friends. In grade school they were both in Girl Scouts and attended summer camp together, and as teenagers they were inseparable. Many an afternoon was spent in my kitchen, making cookies for their boyfriends, bake sales and various class functions. Grace is a natural; she loves to cook even more than Olivia does.

  Grace married her high school sweetheart, Dan Sherman, right after graduation. They were far too young, of course, although Clyde and I were married when I was even younger—but that was during the war years and marriage at sixteen or seventeen wasn’t uncommon. Pretty soon I knew why Grace and Dan had rushed to the altar.

  Grace was pregnant with Maryellen. While Olivia went off to college, Grace became a wife and mother. In order to support his young family Dan enlisted in the army and left for Vietnam. Their younger daughter, Kelly, was born after his return.

  Although Olivia never said anything to me, I had the feeling that Grace’s marriage wasn’t a happy one. But she persevered and I do believe she loved Dan, although he could certainly be difficult. I admire the fact that she made the best of things. I also admire Dan for the way he took over much of the housework while Grace went back to school and got her librarian’s degree. And no doubt about it, his girls loved him. I suspect that Dan was a better father than he was a husband.

  Because she was often busy with her studies, I gave Grace a number of recipes that were quick and easy to prepare. My homemade soup recipes, in particular, became popular with her family through the years.

  The Chicken Noodle Soup, for example, originated in my mother’s kitchen. It’s good for what ails you, as she liked to say. The Creamy Tomato Soup with Basil was contributed by my dear friend Bess. She often brings it to the Senior Center potlucks, and I’ve seen grown men squabble over the last bowl.

  But back to Grace…I don’t think anyone was more surprised than me when Dan Sherman went missing—what was it? Eight years ago? Grace got home from work one afternoon and Dan wasn’t there. He’d apparently vanished into thin air—no message, no phone call, nothing. More than a year passed before anyone learned what had happened to him. It turns out he’d gone deep into the woods and taken his own life. I feel sad whenever I think about him.

  Grace was beside herself with worry that whole year, and the girls, too. Kelly, who was pregnant, convinced herself that Dan would return in time to see his grandchild. Needless to say, he didn’t, and it broke the poor girl’s heart. Eventually they all found peace with Dan’s death but it took a long time—and a lot of compassion.

  Then Grace met Cliff Harding. I feel personally responsible for that, although I’m no matchmaker. It just seemed that they were two lonely people who had a lot to offer each other. Although the course of true love didn’t run smooth (and I’m sorry to tell you that was mainly because of my son, Will), Cliff and Grace did end up together. In fact, they eloped in San Francisco. They told me how much they enjoyed visiting Chinatown, which is one reason I’ve included some of our favorite Chinese recipes. Spicy Hot Sauce Chicken Noodles are downright addictive, according to Cliff, and the Wonton Soup is a perennial favorite.

  I’ve never seen Grace happier. After the wedding (such as it was), she moved into Cliff’s place in Olalla, where he has a small horse ranch, and now rents out her home on Rosewood Lane. She’s brought a real sense of warmth to his house, which desperately needed a woman’s touch. I can picture her in that huge kitchen with a big pot of soup simmering on the stove, making Grilled Cheese Sandwiches for Cliff and whoever might be visiting.

  The next time you have people over for lunch, try some of these recipes, courtesy of Grace (and me!).

  Spicy Hot Sauce Chicken Noodles

  This versatile dish tastes great hot, warm or cold.

  Serves 4

  4 scallions, thinly sliced

  2 cloves garlic, minced

  1/3 cup soy sauce

  1/3 cup rice-wine vinegar

  2 tablespoons brown sugar

  1 tablespoon fresh lime juice

  ¼ teaspoon red-pepper flakes, as needed

  4 boneless, skinless chicken breasts, thinly sliced crosswise

  6 ounces Chinese rice noodles or thin spaghetti, broken in half if long

  1 tablespoon vegetable oil, such as peanut

  2 carrots, sliced into ribbons with a vegetable peeler

  1 cucumber, halved lengthwise and thinly sliced crosswise Fresh mint and chopped peanuts, to garnish

  1. In a medium bowl, combine scallions, garlic, soy sauce, vinegar, sugar, lime juice and pepper flakes. Remove and set aside about half of this sauce. Add chicken strips to remaining sauce in bowl. Marinate for at least 30 minutes or refrigerate overnight.

  2. Cook noodles according to package directions. Drain; rinse with cold water to stop the cooking. Transfer to a platter.

  3. Warm oil in a large skillet over medium-high heat. Lift chicken from marinade and stir-fry chicken in 2 batches, about 2 minutes per batch, until cooked through. Discard marinade. Using tongs, place chicken on top of noodles.

  4. Add carrots and cucumber to chicken and noodles. Drizzle with reserved dressing if desired and gently toss to coat. Scatter mint and peanuts over platter.

  * * *

  TIP

  For a prettier carrot slice, use a vegetable peeler to create ribbons of orange.

  * * *

  Anytime Tomato Soup with Fresh B
asil and Swiss Cheese Pita Croutons

  A homey from-the-pantry soup made from ingredients you probably have on hand.

  Serves 6

  CROUTONS

  2 pita pockets

  ½ cup finely shredded Swiss cheese

  Salt

  SOUP

  2 tablespoons butter

  2 shallots, chopped

  3 cloves garlic, minced

  1 bay leaf

  2 28-ounce cans whole tomatoes

  2 tablespoons brown sugar

  1 cup reduced-sodium chicken broth

  Salt and pepper

  Chopped fresh basil, for garnish

  1. For croutons: Preheat oven to 350°F. Slice pitas in half crosswise; separate to form 8 semicircles. Arrange on a baking sheet and sprinkle the rough sides of the pita with the cheese; season with salt. Bake 13 minutes, until golden and crispy. Cut or break into 2-inch wedges.

  2. For soup: Melt butter in a medium saucepan over low heat. Add shallots; cook 5 minutes, until softened, stirring often. Stir in garlic and bay leaf; cook 30 seconds. Stir in tomatoes and their juices and sugar. Bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally and mashing tomatoes against the side of the bowl. Remove bay leaf.

  3. Transfer mixture to a blender. Puree until smooth. Return to pot over medium heat. Stir in broth and warm through. Season to taste with salt and pepper. Garnish servings with chopped basil and pita croutons.

  * * *

  TIP

  Want cream of tomato soup? Stir in 2 tablespoons heavy cream in the last few minutes of warming the soup.

  * * *

  Windy Weather Grilled Cheese Sandwiches

  There’s no greater comfort food than the classic Grilled Cheese—satisfyingly crunchy on the outside and oozing melting cheese on the inside. Although Monteray Jack cheese adds a depth of cheese flavor, purists can use all Cheddar in this homey sandwich.

  Makes 4

  1 ¼ cups shredded cheddar cheese

  ¾ cup shredded Monterey Jack cheese

  8 slices white sandwich bread

  4 tablespoons unsalted butter, melted

  1. Preheat oven to 250°F. In a medium bowl, toss cheeses together until combined. Lay four bread slices out on a baking sheet; lightly coat one side of each slice with half of the butter. Flip bread; sprinkle evenly with cheese and top with second bread slice to make four sandwiches. Lightly coat top slices with remaining butter.

  2. Warm a large nonstick skillet over medium-low heat. Place 2 sandwiches in skillet; cook 5 minutes, until golden, pressing down on sandwiches evenly with a spatula. Flip; cook 3 minutes, until golden. Transfer sandwiches to baking sheet; place baking sheet in oven to keep warm. Cook remaining sandwiches.

  * * *

  TIP

  For best flavor, shred a block of cheese rather than using preshredded cheese.

  * * *

  Summer Minestrone with Pesto Purée

  This soup is based on the classic Provençal Soupe au Pistou. Bright summer vegetables combine in light soup garnished with a swirl of basil purée.

  Serves 8 to 10

  1 cup dried cannellini or Great Northern beans

  2 bay leaves

  6 cloves garlic, divided

  Salt and black pepper

  2 tablespoons olive oil

  4 cups reduced-sodium chicken broth

  3 leeks, white parts thinly sliced and washed

  3 carrots, sliced

  2 medium boiling potatoes, such as Yukon Gold, unpeeled and diced

  2 small zucchini, diced

  2 large ripe tomatoes, chopped

  2 cups green beans, trimmed and cut into 1-inch lengths

  BASIL PURÉE

  2 cloves garlic, smashed

  2 tablespoons pine nuts or chopped walnuts

  Salt

  4 cups loosely packed basil leaves, washed

  ½ cup extra-virgin olive oil

  ½ cup grated Parmesan cheese

  1. For soup: In medium saucepan, combine white beans, bay leaves, 2 crushed garlic cloves and 8 cups water. Bring to a simmer; let cook, partially covered, for 50 minutes, until beans are tender. Strain; reserving broth and beans separately. Combine bean broth and chicken broth; add water to equal 10 cups.

  2. Warm oil in large saucepan or soup pot over medium heat. Add leeks, carrots, potatoes and remaining 4 cloves garlic, chopped. Cook 15 minutes, stirring often. Add reserved broth and water; bring to a simmer. Cook 30 minutes, stirring occasionally. Add zucchini; cook 20 minutes, stirring occasionally. Add white beans, tomatoes and green beans; cook 10 minutes until vegetables are tender and soup is warmed through.

  3. For basil purée: In blender or food processor, purée garlic, nuts and a sprinkle of salt until finely chopped. Add basil and oil; blend until smooth. Add cheese and blend until combined. Taste and add salt if needed.

  4. Serve warm soup garnished with a dollop of basil purée.

  * * *

  TIP

  You’ll have leftover basil purée. Refrigerate, tightly covered, and use as a pasta sauce.

  * * *

  Italian Deli Panini

  Black olive paste, also called tapenade, is a tangy dip or sandwich spread made from olives, garlic and oil.

  Serves 2

  4 slices foccacia, each about 4 inches square

  Olive oil

  Black olive paste

  4 ounces sliced salami

  4 ounces sliced provolone

  2 roasted red peppers, thinly sliced

  Arugula leaves

  1. Preheat an electric panini press or indoor grill according to appliance directions.

  2. Cut each foccacia piece in half horizontally to make 4 pieces.

  3. Brush uncut sides of each bread slice with oil. Lay slices on countertop, oiled-side down. Spread the cut sides with olive paste, then layer with salami, provolone, peppers and arugula. Top with remaining bread slices. Press sandwiches together and place on press or grill. Cook according to appliance directions or until bread is toasted and cheese melted.

  * * *

  TIP

  Spread any leftover tapenade on crackers or crisp toast as an appetizer or snack.

  * * *

  Panini Marguerita

  Foccacia is a thick rectangular Italian flatbread. It’s now available in many supermarket bakeries or specialty stores.

  Serves 2

  2 slices foccacia, each about

  4 inches square

  Olive oil

  Mayonnaise

  1 large tomato, thinly sliced Fresh basil leaves

  1 cup shredded mozzarella cheese

  Salt and pepper

  1. Preheat an electric panini press or indoor grill according to appliance directions.

  2. Cut each foccacia piece in half horizontally to make 4 pieces.

  3. Brush uncut sides of each bread slice with oil. Lay slices on countertop, oiled-side down. Spread cut sides of bread with mayonnaise. Layer tomato, basil and mozzarella; season with salt and pepper. Top with remaining bread slice. Press sandwiches together and place on press or grill. Cook according to appliance directions or until bread is toasted and cheese melted.

  * * *

  TIP

  If you can’t find foccacia, substitute a fat Italian loaf.

  * * *

  Creamy Tarragon Chicken Salad

  This is a lovely salad for a light lunch on a warm summer day. Double the recipe and it’s perfect party fare.

  Serves 6

  2 pounds boneless, skinless chicken breast halves (about 4)

  8 ounces sugar snap peas, trimmed

  ½ cup sour cream (regular or reduced fat)

  ½ cup mayonnaise

  3 tablespoons fresh lemon juice

  2 teaspoons Dijon mustard

  2 stalks celery, thinly sliced

  2 tablespoons minced red onion

  ¼ cup finely chopped fresh tarragon

  Salt

  1. Trim excess fat from chicken. Place chicken in
medium heavy saucepan; cover with water and place over medium-high heat. Bring to a simmer; cook 10 minutes, or until chicken is just cooked. Transfer to bowl; let cool. Shred into 1-inch strips.

  2. Bring water to boil in a medium saucepan over high heat. Add peas; cook 3 minutes, until tender-crisp. Drain and rinse with cold water.

  3. In a medium bowl, combine sour cream, mayonnaise, lemon juice and mustard. Add chicken strips, peas, celery, onion and tarragon. Season with salt.

  * * *

  TIP

  Fresh herbs last longer if they are stored correctly. First, remove any rubber bands from the bunch, then trim off any woody stems. Put the unwashed bunch, stems down, in a tall glass. Add water just to cover the stems. Cover loosely with a plastic bag and refrigerate for up to 5 days.

  * * *

  Turkey, Provolone and Garden-Vegetable Wrap

  Scallion cream cheese adds a burst of flavor to this hearty sandwich. Check out the varieties of cream cheese now available in the dairy case—there’s no excuse for a boring wrap!

  Serves 2

  1 large plain or spinach flour wrap (or flour tortilla)

  2 tablespoons scallion cream cheese

  4 ounces sliced roast turkey

  2 ounces sliced provolone cheese

  8 thin cucumber slices (about ¼ of a cucumber)

  Handful baby spinach leaves

  ½ cup alfalfa sprouts

  1. Lay tortilla on countertop. Spread cream cheese on tortilla. Layer turkey, cheese, cucumber, spinach and sprouts. Tightly roll up tortilla; slice in half diagonally.