Debbie Macomber's Table: Sharing the Joy of Cooking With Family and Friends, Page 3
Debbie Macomber
1 cup milk
½ cup (1 stick) butter, melted and cooled
2 teaspoons lemon zest
1 tablespoon lemon juice
Preheat the oven to 200°F. Place a rimmed baking sheet in the oven.
Heat a griddle over medium heat. Grease or spray it with cooking spray.
In a large bowl, whisk together the flour, baking soda, sugar, and salt.
In a medium bowl, whisk together the eggs, cheese, milk, butter, lemon zest, and lemon juice. Add the cheese mixture to the dry ingredients all at once and mix with a spoon or spatula until just combined.
Ladle the batter in 2-tablespoon portions onto the griddle. Cook until golden brown on the bottom, about 2 minutes, then flip and cook until the second side is browned. Repeat until all the batter is finished.
As the pancakes are finished, put them on the baking sheet in the oven. Serve hot.
This can be made with 2% or skim milk, or any plant milk.
BAKED OATMEAL
Serves 8
My favorite form of exercise is swimming, and when I come home from the pool, there’s nothing I like better than a hot bowl of oatmeal. This dish, which tastes like a warm oatmeal cookie, is one Jo Marie would enjoy serving her guests at the Inn at Rose Harbor, and one our grandson, Mason, enjoys, too.
6 cups rolled oats
1½ cups brown sugar
4 teaspoons baking powder
2 teaspoons salt
1 tablespoon ground cinnamon
4 eggs
3 cups milk
½ cup (1 stick) butter, melted and cooled
Your choice: 3 cups fresh or frozen fruit or 3 thickly sliced bananas or 2 cups chopped nuts or 2 cups chopped dried fruit
Variations:
Banana Bread: 2½ cups bananas and ½ cup walnuts. Mix 1 teaspoon cinnamon with 4 teaspoons sugar and sprinkle evenly over the top.
Triple Berry Crisp: 2½ cups frozen mixed berries and ½ cup granola.
Granola: ⅔ cup raisins, ⅔ cup chopped apricots, ⅓ cup shredded coconut, ⅓ cup chopped pecans or walnuts
Apple Cinnamon: 3 cups peeled, sliced apples. Mix 1 teaspoon cinnamon with 4 teaspoons sugar and sprinkle evenly over the top.
Preheat the oven to 350°F.
In a large bowl, stir together the oats, brown sugar, baking powder, salt, and cinnamon.
In a separate bowl, whisk together the eggs, milk, and melted butter. Add to the oat mixture and stir until completely combined.
Pour the batter into a 9 x 13-inch baking pan and distribute your choice of toppings evenly over all.
Bake for 40 to 45 minutes, until golden brown and crispy around the edges. Let cool on a wire rack for 10 minutes. Serve warm.
You can assemble this dish the night before and put it in the oven in the morning. Leftovers can be cut into squares and reheated, or eaten on the run at room temperature.
You can use light or dark brown sugar, but don’t substitute quick-cooking or instant oatmeal.
BISCUITS AND GRAVY
Makes 8 biscuits and a little more than 2 cups gravy
You know what they say about the way to a man’s heart: it leads directly through his stomach! This dish is one of Wayne’s favorites. It’s a real treat, and one the man in your life is sure to savor.
Be sure to serve this dish as soon as it is ready: you wait for the biscuits and gravy, they don’t wait for you.
Biscuits:
2 cups flour, plus more for dusting
1 tablespoon baking powder
1 teaspoon salt
¼ teaspoon baking soda
½ cup (1 stick) cold butter, cubed
1 cup buttermilk
Gravy:
8 ounces loose pork sausage
2 tablespoons butter
¼ cup flour
3 cups milk
½ teaspoon pepper
¼ teaspoon salt
Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper.
Make the biscuits:
In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Cut in the butter with a pastry cutter or two knives until the mixture resembles coarse meal. Stir in the buttermilk, mixing just until combined.
Turn the dough out onto a floured surface. Flour the top and gently pat the dough out until it is ½ inch thick. Using a floured 3-inch round cutter, cut out biscuits. Gently push the scraps together and cut again to yield a total of 8 biscuits. Transfer the biscuits to the prepared baking sheet, spacing them 1 inch apart.
Bake the biscuits for 10 to 12 minutes, until puffed and light golden brown. Remove the pan from the oven and place the biscuits on a wire rack.
Make the gravy:
In a large skillet, cook the sausage over medium-high heat, breaking it up with a spoon, until crumbled and browned, 8 to 10 minutes. Remove to a plate using a slotted spoon.
Add the butter to the sausage grease. When it is melted, add the flour, whisking constantly, and cook for 2 to 3 minutes.
Whisk in the milk, ½ cup at a time. Simmer for 3 to 4 minutes, whisking constantly, until thickened. Add the cooked sausage, pepper, and salt and cook for 1 to 2 more minutes, until heated through. Ladle the hot gravy over the hot biscuits and serve immediately.
The best biscuits require the gentlest handling. Carefully pat these out before cutting. Don’t roll!
TOMATO, EGG, AND PROSCIUTTO TARTS
Makes 8
These beautiful little tarts look like they took forever to make but come together in a snap. The secret? Store-bought puff pastry. You’re going to look like a master chef.
1 (17.3-ounce) box (2 sheets) frozen puff pastry, thawed
2 cups cherry tomatoes, halved
2 teaspoons olive oil
1 teaspoon chopped fresh thyme
9 eggs
1 cup shredded Fontina or mozzarella cheese
8 thin slices prosciutto
Salt and pepper
Preheat the oven to 400°F. Line two rimmed baking sheets with parchment paper.
Unfold each puff pastry rectangle onto a prepared baking sheet and cut into 4 squares. Place on the baking sheets, spacing the squares at least 1 inch apart.
Use a sharp knife to score a border ¼ inch from the edges on each square. Do not cut all the way through the dough. Transfer the baking sheets to the freezer for 10 minutes.
In a medium bowl, mix together the tomatoes, olive oil, and thyme.
Make an egg wash by whisking 1 of the eggs with 1 tablespoon water in a small bowl.
Remove the baking sheets from the freezer and brush the borders of each square with the egg wash. Sprinkle the cheese evenly over each square, staying inside the border. Lay a piece of prosciutto over the cheese and place the tomatoes in a rough square just inside the border.
Bake for 18 to 20 minutes, until the pastries are golden brown and slightly puffed. Remove the baking sheets from the oven.
Carefully crack an egg into the center of each tart and sprinkle with salt and pepper. Return to the oven and bake for an additional 9 to 11 minutes, until the whites are set and the yolks are still runny.
Remove from the oven and use a large metal spatula to transfer the tarts to plates. Serve immediately.
SHEEPHERDER’S SKILLET
Serves 8
A hearty breakfast that has it all: bacon, potatoes, eggs, and cheese. The hash browns get crispy on the bottom, while the eggs are cooked just enough to be runny.
1 pound bacon, cut into 1-inch pieces
1 cup coarsely chopped onion
1 (30-ounce) package unseasoned frozen hash browns, thawed
8 eggs
½ teaspoon salt
¼ teaspoon pepper
1 cup shredded Cheddar cheese
Preheat the oven to 400°F.
In a 12-inch cast-iron skillet, cook the bacon and onion over medium heat until the bacon is crisp and the onion is translucent, 8 to 10 minutes. Stir in the hash browns and cook, stirring occasionally, f
or about 10 minutes, until the hash browns have warmed but are not yet crispy.
Make 8 wells in the potato mixture with the back of a spoon. Crack an egg into each hole and sprinkle the eggs with the salt and pepper.
Transfer the pan to the oven and bake for 10 minutes, or until the eggs are set. Remove the pan from the oven and sprinkle with the cheese. Let sit, uncovered, until the cheese is melted, then serve immediately.
BACON SPINACH GOUDA QUICHE
Serves 6 to 8
The combination of salty bacon, smoked Gouda, and creamy eggy filling is perfection. You can serve it for brunch, lunch, or even a light dinner. A crisp green salad would be an ideal accompaniment.
8 slices bacon, cut into 1-inch pieces
1 cup chopped frozen spinach, thawed and drained
1 (9-inch) prepared pie shell, baked
1½ cups shredded smoked Gouda cheese
4 eggs
1 cup milk
⅔ cup cream
½ teaspoon salt
½ teaspoon pepper
1 tablespoon sliced green onion or scallion tops
Preheat the oven to 375°F.
Fry the bacon in a large skillet over medium-high heat until crisp, 8 to 10 minutes. Drain on paper towels.
Spread the spinach over the bottom of the pie shell. Layer the cheese evenly over the spinach. Sprinkle the bacon evenly on top.
In a large bowl, whisk together the eggs, milk, cream, salt, and pepper until well combined. Slowly pour the mixture into the pie shell. Sprinkle the green onions over the top.
Bake the quiche for about 40 minutes, until the crust is golden brown and a knife inserted 1 inch from the edge comes out clean. Let cool for at least 20 minutes on the counter to let the middle set. Serve warm or at room temperature.
You can make your own piecrust, but a good-quality frozen or premade crust will do just as well.
DEBBIE’S APPLE BUTTER
Makes about 7 cups
We have several apple trees on our property in Port Orchard, Washington, but as much as we enjoy apples, Wayne and I can only eat so many. To make sure all those apples don’t go to waste, the whole family makes apple butter. Our multiple slow cookers are plugged into nearly every kitchen outlet!
Apple butter is a wonderful opportunity to be creative by adding your own personal touch to the recipe. Here are three variations my family loves. Because who can resist salted caramel anything?
Packaged with a dozen Pumpkin Apple Crunch Muffins (this page) or a loaf of Gratitude Bread (this page), a jar makes a lovely hostess gift.
3 pounds tart apples, peeled, cored, and quartered (about 12 cups)
1½ cups granulated sugar
½ cup light brown sugar
1½ teaspoons ground cinnamon
½ teaspoon salt
Put the apples, granulated sugar, brown sugar, cinnamon, and salt in a 6-quart slow cooker. Cover and cook on high for 4 hours.
Sterilize jars and lids, or run them through the hottest cycle in the dishwasher.
When the apples are mushy and dark brown, stir with a wooden spoon to smooth the mixture out. It will still be a little chunky. If you prefer a smoother texture, whisk it. Pour the mixture into the hot jars, screw on the lids, and refrigerate.
Salted Caramel Apple Butter: After 4 hours in the slow cooker, add 20 unwrapped individual caramels and 1½ teaspoons salt. Cover and cook for 15 more minutes, or until the caramels are melted. Stir with a wooden spoon until completely combined.
Fireball Cinnamon Whisky Apple Butter: After 4 hours, stir in ¼ cup Fireball Cinnamon Whisky.
Salted Caramel Fireball Cinnamon Whisky Apple Butter: After 4 hours, add 20 unwrapped individual wrapped caramels and 1½ teaspoons salt. Cover and cook for 15 more minutes, or until the caramels are melted. Add ¼ cup Fireball Cinnamon Whisky and stir everything together with a wooden spoon.
The apple butter will keep for several weeks, covered tightly and refrigerated. Or it can be canned in a hot water bath.
If you have a windfall of apples, these recipes are easily doubled.
APPETIZERS AND SNACKS
It happens every afternoon—you could set your clock by it. At 3 p.m., my stomach lets me know it’s time for a snack. I think it must be something left over from my kids’ school days. They’d race in the door, toss their books down, and immediately head for the kitchen. I’d have a snack ready and I’d join them as they’d tell me about their day. All our children are grown now with families of their own, but those three o’clock cravings remain with me. While I claim to be a frequent eater, what I’m actually referring to is snacking: those little pick-me-ups that get me through the afternoon or a late-night craving.
In my humble opinion, “appetizers” is just a fancy word for snacks. Wayne and I aren’t ones for big, fancy dinner parties, but give us a football game and we enjoy putting out the spread. It wouldn’t be football without popcorn and chips and dips. There’s always an overabundance and a variety of goodies. Most are finger-foods that are easy to grab as we pass by or stand up to cheer.
My favorite day for appetizers, though, is Thanksgiving. Because I serve the main meal at three in the afternoon, it’s a long stretch between breakfast and dinner. I use appetizers to bridge the gap. Everyone pitches in and we always have some really tasty contributions.
Whatever the time of day, appetizers and snacks are the best.
GARLIC PIZZA KNOTS WITH TOMATO DIPPING SAUCE
Makes 16 knots and 1½ cups sauce
Everyone in our family loves garlic. When I put a platter of these hearty treats out, they disappear quickly.
Tomato dipping sauce:
1 (6-ounce) can tomato paste
¾ cup warm water
1 teaspoon honey
¾ teaspoon onion powder
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon dried marjoram
¼ teaspoon dried basil
¼ teaspoon dried oregano
⅛ teaspoon crushed red pepper flakes
⅛ teaspoon black pepper
Garlic pizza knots:
1 (8-count) tube refrigerated buttermilk biscuits
16 slices pepperoni
4 tablespoons (¼ cup) butter, at room temperature
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley
¾ teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon salt
Make the tomato dipping sauce:
In a small bowl, whisk together the tomato paste, water, honey, onion powder, salt, garlic powder, marjoram, basil, oregano, red pepper flakes, and black pepper.
Make the garlic pizza knots:
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
Remove the biscuits from the container. Cut each biscuit in half. Use your hands to roll each half into a 6-inch-long log.
Fold each pepperoni slice in half and place one in the middle of each log. Hold the pepperoni in place with a finger and tie the log into a simple knot. Place each knot on the prepared baking sheet.
In a small bowl, whisk together the butter, cheese, parsley, garlic powder, oregano, and salt. Using a pastry brush, brush the tops and sides of the knots with about half of the butter.
Bake for 14 to 17 minutes, until the tops of the knots are golden brown. Remove the pan from the oven and brush again with the rest of the butter.
Let the knots cool on the pan for 2 to 3 minutes, then serve warm with the tomato dipping sauce on the side.
MUSHROOM AND CARAMELIZED ONION BITES
Makes 20
Served on the side of a simple green salad or as an hors d’oeuvre, these elegant little bites are irresistible.
6 tablespoons (¾ cup) butter
3 cups sliced onions
2¾ cups sliced mushrooms
1 sheet (8 ounces) frozen puff pastry, thawed for 30 minutes
Flour, for dusting
⅔ cup shredded Parmesan cheese
¼ teaspoon garlic powder
½ teaspoon salt
⅛ teaspoon pepper
¼ cup minced fresh parsley
Preheat the oven to 400°F. Line two rimmed baking sheets with parchment paper. Position the oven racks in the top and bottom thirds of the oven.
In a large cast-iron skillet, melt 3 tablespoons of the butter over medium-low heat. Add the onions and cook, stirring occasionally, for 18 to 20 minutes, until they are very soft and golden. Remove the onions to a medium bowl.
Add the remaining 3 tablespoons butter to the skillet and melt over medium-high heat. Add the mushrooms and cook for 3 to 4 minutes, until softened. Add them to the bowl with the onions. Let the mixture cool slightly while you prepare the puff pastry.
Unfold the puff pastry on a floured surface. Using a pizza cutter or a sharp knife, cut it into 4 equal strips, each about 2¼ inches wide. Cut each strip into 5 equal pieces, each about 1¾ inches wide. Transfer the pastry to the prepared baking sheets, spacing the pieces at least 1 inch apart. Brush with the egg wash.
Add the cheese, garlic powder, salt, and pepper to the mushroom mixture and stir to combine. Place 1 tablespoon of the mixture in the center of each pastry.
Bake the pastries for 18 to 20 minutes, rotating the pans top to bottom halfway through, until they are puffed and golden brown. Sprinkle the parsley over all and transfer to a serving platter. Serve warm or at room temperature.
SWEET AND SALTY NUTS
Makes 4 cups
These nuts are addictive and are sure to quickly disappear at any party. They’d make a wonderful Christmas gift for a neighbor or co-worker. What a great way to show someone that they are appreciated.
What I enjoy is how versatile they are. Keep some on hand for unexpected company (or yourself!). Not only are they a satisfying snack, they add a delightful crunch to a salad. Or combine with your favorite dried fruits and mini-pretzels to make your own personal trail mix.
