I'll just zip off a quick note today.  I've went to Jazzercise last night and this morning and I took a recipe for Hot Fudge Sauce.  When I gave the sauce for gifts I put it in the small, quilted jelly jars used for canning.  They are a good size. This recipe is good in the refrigerator for about 3 weeks, but can also be frozen for longer use.  Warm in the microwave or stove before using for ice cream.

Hot Fudge Sauce from Fine Cooking December 2004

how to make

1. Put the cocoa in a heavy-based saucepan. Slowly pour in the cream and whisk until smooth. Add the corn syrup, chopped chocolate, butter, and salt. Set the pan over medium heat, stirring occasionally to combine. When the chocolate is melted and the mixture comes to a boil, reduce the heat and let boil gently until slightly thickened, about 5 minutes.
2. Let the sauce cool until it’s just warm (steam should no longer rise from the sauce when it’s stirred) before stirring in one of the flavor variations below (if using) or pouring into jars.

Variations

• Mint Hot Fudge Sauce: Stir 1-1/2 tsp. pure peppermint extract into the warm sauce.
• Cinnamon Hot Fudge Sauce: Whisk 1/2 Tbs. ground cinnamon into the warm sauce. Taste and add more cinnamon if you like.

I didn't use any of the variations, the basic chocolate is good.  The recipe makes about 5 cups.

I am on my way to Macy's to help out since they're having a one day sale preview today for tomorrow.  If you didn't look at the ad today, you can get 33% off various mixers and that's a great deal if you've been considering a purchase!  I thought I might not make it to Jazzericise tonight if I tried to go after being at the mall for several hours!

We are heading into the holiday season so yesterday's class at The Cook's Warehouse was all desserts.  The class was for the older kids, over 10, so it was a pretty easy and fun day.

The students made:

• Chocolate Cream Cheese Fudge
• Apple Cake with Vanilla Butter Sauce
• Cream Cheese Chocolate Chip Poundcake
• Caramel Pecan Sauce for Ice Cream

We had a lot of desserts since we had three teams of students and each team made all the desserts.  Since my lunch was a dessert plate, I felt that I needed vegetable soup or a salad for dinner! The kids were happy with their desserts, the parents happy and the staff at Cook's happy with desserts.

One Cook's Warehouse staff person took a small piece of dessert and said she needed to watch since we were coming into the holiday season and there would be lots of eating.  I encouraged her to train for the eating and take more dessert so she'd be able to keep up later. 

If you wanted to start training for the holiday season, you might want to start with the apple cake. The sauce is good, but the cake is good by itself if you don't want to make sauce.

Chunky Apple Slice Cake with Vanilla Butter Sauce from McCormick Spices

• 1 cup flour
• 1 tablespoon McCormick® Pumpkin Pie Spice or 1 tablespoon McCormick® Apple Pie Spice
• 1 teaspoon McCormick® Allspice, Ground
• 1/2 teaspoon salt
• 1/2 cup (1 stick) butter, softened
• 1 cup firmly packed light brown sugar
• 2 eggs
• 2 teaspoons McCormick® Pure Vanilla Extract
• 2 cups chopped peeled apples (about 2 medium)
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• Vanilla Butter Sauce (recipe follows)

As I've said, I've been cooking, but not really using new recipes.  I've been trying to use things that I have.  This week I used things I had in the freezer/fridge and also new recipes and all were good.

First was an easy meal for after Jazzercise Monday since my husband didn't know for sure when he was getting home.  I needed quick.  I found Thai Coconut Curry Shrimp.

Thai Coconut Curry Shrimp from Cooking Light September 2008

• 1  teaspoon  canola oil
• 1/2  cup  chopped onion
• 1/4  teaspoon  red curry paste (such as Thai Kitchen)
• 1  teaspoon  sugar
• 12  ounces  large shrimp, peeled and deveined
• 1/3  cup  light coconut milk
• 2  teaspoons  fish sauce
• 1/4  cup  chopped green onions
• 1  tablespoon  chopped fresh basil

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and curry paste to pan, and sauté 1 minute, stirring occasionally. Stir in sugar; sauté 15 seconds. Add shrimp; sauté 3 minutes or until shrimp are done, stirring frequently. Stir in coconut milk and fish sauce; cook 30 seconds or until thoroughly heated. Remove from heat; stir in green onions and basil. Serves 2.

Last weekend we went to Costco to stock up on the staple things for our house and I looked at cookbooks.  And yes I bought cookbooks.  I bought the new Giada DeLaurentiis cookbook and made chicken so far.  Very good and there are many recipes that look good.

 Chicken Scallopine with Saffron Cream Sauce from Giada's Kitchen

• 2 tablespoons olive oil
• 1 pound chicken cutlets (scallopine)
• 2 shallots, sliced
• 1 clove garlic, minced
• 1/2 cup white wine
• 1 1/2 cups chicken broth
• 1/4 teaspoon saffron threads
• 1/2 cup heavy cream
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons chopped fresh flat-leaf parsley

Warm the olive oil in a large skillet over high heat. Season the chicken cutlets with salt and pepper. Cook the chicken until golden and cooked through, about 2 to 3 minutes per side. Transfer the chicken to serving plate and tent with foil to keep warm.

Turn the heat to medium, add the shallot and the garlic and cook until tender, about 2 minutes. Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.

Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken. Sprinkle with parsley and serve immediately. Serves 4 to 6.

While I was on the recipe kick, I also made a leek and potato tart that was excellent.  This was a little more work but worth it.  And there are leftovers! 

Leek, Potato and Fontina Tart from Cooking Light May 2003

I had a pretty quiet weekend, it was nice.  On Saturday I attended a Blanket Ministry meeting at church.  I'm hoping to finish my quilt this year to be donated.  On Saturday we sorted blankets, made sure there were labels and counted them.  We have 200 to be donated to various groups.  I'm hoping to give 1 this year!  On November 30th, Pastor Steve will bless all the blankets before they go on their way.

My husband had to work Saturday and didn't get home until about 9:30 pm.  Apparently his day did not go smoothly.  I went to the toy store to get grandson birthday presents and I really need someone to slow me down.  I saw lots of fun things and decided finally on 2 race cars, one marble game and a fire truck you have to build.  I saw other things but walked away.

Sunday we drove to Greenville to give the presents to Matthew.  We missed the party Saturday due to the not smooth day of work but were able to go Sunday.  We met at Beth's house, opened presents and then went with Beth, Matthew, Chrissy and Chuck to lunch.  Beth's husband Michael had a work thing he had to do so he missed a good Southwestern lunch.

We walked in the park afterwards since it was a beautiful day and the color of the leaves this year is great.  I know it looks cool, but why is there a scary bridge that moves when you're standing in the middle that is fun for grandchildren?  I went on it and discovered my stepdaughter Beth is not good with heights either, so I was not alone in my fear.  Still afraid, just had company.

I took the family picture since I really don't enjoy being in pictures. We headed home about 5:30, got home about 8 and had hot apple dumplings for dinner.  We had had a big lunch so they were perfect!

Today is the normal office work getting ready for this week's customers.  I have to check with one couple to make sure the menu is good.  I'm also doing a class tomorrow night for our women's center so I got ready for that.  I volunteer to do classes for them once or twice a year. 

I have the last of the bushel of apples on and simmering for applesauce.  Yay for me!  That was a lot pf peeling and no I don't use a fancy gadget, just a potato peeler.  The house smells good now though.

Tonight's Jazzercise recipe for gifts from the kitchen is going to be cocoa mix.  I have it all printed to take.  If you like the convenience of hot chocolate mix but don't like all the ingredients listed in commercial products, this is a good choice.

Hot Cocoa by Alton Brown

• 2 cups powdered sugar
• 1 cup cocoa (Dutch-process preferred)
• 2 1/2 cups powdered milk
• 1 teaspoon salt
• 2 teaspoons cornstarch
• 1 pinch cayenne pepper, or more to taste
• hot water

1. Combine all ingredients in a mixing bowl and incorporate evenly.  In a small pot, heat 4 to 6 cups water.
2. Fill your mug half full with the cocoa mixture and pour in hot water.  Stir to combine.
3. Seal the rest in an airtight container, keeps indefinitely in the pantry.  This also works great with warm milk.
4. Yields 5 1/2 cups mix.

It's Friday and I've had a pretty lazy day.  I got a haircut and went to the post office but nothing major.  Now it is raining, late afternoon and it feels like it might be tea time.

I made applesauce with about 2/3 of the apples.  Still more to go but that was my limit for peeling for one day.  Maybe tomorrow.  I also made apple dumplings and they were good.  I think I can make them, freeze them before baking and then bake.  I have to experiment.  And find room in the freezer!

Apple Dumplings from Everyday with Rachael Ray October 2008

• 2 cups flour
• 1 stick butter, cut into 1/2 inch cubes and chilled
• 1/4 teaspoon salt
• 1 cup brown sugar
• 1/2 teaspoon sugar
• 4 small baking apples, peeled, cored, halved lengthwise
• vanilla ice cream or whipped cream for serving

1. Preheat the oven to 350 degrees.
2. Using a food processor, pulse the flour, butter and salt until coarse crumbs form.  Sprinkle 1/2 cup water on the dough and pulse to blend.
3. Divide the dough into 4 equal pieces and flatten into disks; wrap each one in plastic wrap and refrigerate until chilled, about 30 minutes.  On a floured surface, roll each disk into a 9 inch round.
4. In a small bowl, combine the brown sugar and cinnamon.  Place half and apple, cut side up, in the center of each dough round.  Fill each apple with one-quarter of the cinnamon-sugar mixture.  Top each with another apple half, cut side down.  Pull the dough up around the apple.  Pinch the dough together to seal. 
5. Place the dumplings, seam side down, in a lightly greased baking dish and bake until ligh golden, about 1 hour.  Transfer to plates and spoon any syrup from the dish over the apples.  Serve warm with the ice cream.

Notes:  I think I could have cut the amount of brown sugar.  This was a lot.  It did make a nice sauce though.  I baked mine about 1 hour and 15 minutes to get golden. 

Since we got back from vacation I have been cooking but not necessarily using recipes.  I've been trying to use things in the pantry and freezer since the freezer is very full right now.  I did try a new pasta recipe to use some fontina I had in the fridge and some gnocchi in the pantry and we both enjoyed it.

 Gnocchi with Broccoli Fontina Sauce from Cooking Light August 2003

• 14  cups  water
• 10  cup  broccoli florets
• 2  (16-ounce) boxes vacuum-packed gnocchi (such as Alessi)
• 2  teaspoons  olive oil
• 3/4  cup  finely chopped onion
• 6  garlic cloves, minced
• 1  cup  (4 ounces) grated fontina cheese
• 1/2  cup  fat-free, less-sodium chicken broth
• 1/4  teaspoon  freshly ground black pepper
• 1/2  cup  (2 ounces) grated fresh Parmesan cheese

Bring water to a boil in a large Dutch oven. Add broccoli and gnocchi; cook 3 minutes or until done. Drain.

Heat oil in a large skillet over medium heat. Add onion and garlic; cook 3 minutes or until tender, stirring frequently. Stir in broccoli mixture, fontina, broth, and pepper; cook 1 minute or until thoroughly heated. Sprinkle with Parmesan.

So many things to let us know that it is autumn.  Today is Election Day and I will be going to vote.  I tried for early voting but decided to wait.  My husband took the day off and we will spend quality time together in line to vote.  First we'll got to Jazzercise though.

Sunday we drove to Ellijay and bought our apples.  Last year we purchased 1 1/2 bushels and I made a lot of applesauce.  I have a couple packages still in the freezer and I used some for Loving Meals, so this year we only got 1 bushel.  I got half Winesap and half Cameo after tasting about 8 varieties. 

We also stopped at the outlets on 400 on the way up, stopped in Williams Sonoma, needed nothing and left with a gorgeous Staub Dutch oven in the shape of a pumpkin.  They had them in orange and basil and I loved the basil.  It was a great deal - regularly $200 for $40.  I might even use it to cook!

On Sunday I also made sure to get all my ingredients for fruitcake.  We had plenty of time since we did not fall back.  We rushed to church, thinking we were late for the 8:00 service, got to the parking lot, saw no cars, remembered it was only 7:00 and went to Publix first, back home with the groceries and then to church on time. 

I love fruitcake and have been using the same recipe from a Betty Crocker cookbook for probably 30 years.  I stopped cake baking for several years because although I love it, and my mom and dad loved it,  not many other people look forward to fruitcake.  Since my mom and dad died I haven't made it. 

I decided to go back to baking the cake because I do enjoy it and also my stepdaughter Beth enjoys it.  I did forget that the reason I devote a day to  the baking is not that it is difficult to mix up, but it takes 3 hours to bake.  After my morning menu office work yesterday I made fruitcake.   I have 3 - one for me, one for Beth and one more in case I find another person with good taste!

I also am included in a nice article in Points North magazine about using Thanksgving leftovers.  The story is in the magazine and the recipes are online.   There are several recipes from Atlanta chefs.

My Jazzercise recipe of the week for holiday gift giving is Candied Pecans.  My mom got this recipe from Aunt Betty many years ago.  Aunt Betty was reluctant to share but my mom convinced her sister.  My mother was the oldest child.   

Candied Pecans

• 1 egg white
• 1 pound pecan halves (or walnuts)
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 1 tablespoon cold water

1. Preheat oven to 250 degrees.
2. Grease a baking sheet with butter.
3. In a large bowl mix sugar, brown sugar, cinnamon, salt and nutmeg.
4. In another bowl, large enough to hold the nuts, beat the egg white with the cold water until frothy.  Add the nuts and stir to coat.
5. Add the nuts to the sugar mixture and stir to coat.
6. Pour onto the baking sheet and spread into an even layer.
7. Bake for 1 hour, stirring three times during baking.

Our fall weather has been gorgeous and the leaves are very pretty too.  Enjoy the leaves and sun while in line to vote!

I love cranberries and I saw that fresh cranberries are in the stores now.  Of course I will get several bags and stash them in the freezer for later but I bought some this week for a customer menu.  I had some left, with some orange juice and searched for a recipe for muffins to use up my leftovers. I found this one from Taste of Home Magazine, made it yesterday and it is fantastic!

Cranberry Muffins

• 2 cups all purpose flour
• 1 cup sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 teaspoons grated orange peel
• 1/2 cup shortening (I used butter)
• 3/4 cup orange juice (some from the orange, the rest from the carton)
• 2 eggs, beaten
• 1 tablespoon vanilla extract
• 1 1/2 cups coarsely chopped cranberries
• 1 1/2 cups chopped pecans

1. In a large bowl, combine flour, sugar, baking powder, nutmeg, cinnamon, bakig soda, ginger, salt and orange peel. 
2. Cut in shortening until crumbly.  (I used my fingers and rubbed it in.)
3. Stir in orange juice, eggs and vanilla just until moistened.  Fold in cranberries and nuts. 
4. Fill greased or paper lined muffin cups tow-thirds full.  (I used paper liners.)
5. Bake at 375 degrees for 18 to 20 minutes or until a toothpick comes out clean.  Cool in pans for 10 minutes before removing to wire rack. 
6. Makes 18 muffins. 

I did get 18 muffins from the recipe, sometimes I don't get the same yield when baking.  The papers come off the muffin easily and don't stick to the muffin leaving big chunks on the paper.  I ate some yesterday and will eat more today and then will individually wrap each remaining muffin in plastic wrap and toss them in a freezer bag to enjoy later.

Today I am going to my library (Spruill Oaks) to present a cooking class on Quick and Nutritious Meals.  I'll be starting there at 12:30 if you're in the neighborhood.   

I've mentioned that I teach for the Culinary Business Academy for people that want to be personal chefs.  It is fun and I get to meet lots of interesting people.  The last class we had, there was a man who loves to cook and also makes soap.  He showed us his brochures and it looked very interesting.  Once he got home, he very generously sent some soap to the class and teachers. 

His name is Tim and you can check out the soap at Soap Alchemy .  He sent me several different kinds and right now I'm using the Lemon Zest and love it.  It is all natual and many of the soaps are certified as vegan.  Since we're getting into the holiday season, think about gifts for friends and family. 

I need to make sure I have all my equipment and ingredients for my class.  Have a great weekend.

October is almost over and it has gone by quickly.  I can't believe that it's been so many days since my last post!  I try, but things - work, Jazzercise, reading, knitting, dinner, get in the way! 

Since I last posted I've been to Macy's twice demoing the wonderful pasta attachment for the stand mixer.  I talked to many people, assured them it was as easy as they saw and sent a few people home with new pasta makers.  They will love them!  Today I am going to Macy's again with the stand mixer and the food grinder attachment.

Seriously now is a great time to purchase a stand mixer if you're thinking about it for a gift for yourself or others.  With the purchase of the mixer, you can get a free attachment (food grinder or ice cream) with many of the stand mixer models.  It's a great offer and good only until October 31. 

On Sunday we went to the Fox to see Wicked.  It was wonderful.  I think my husband was a little concerned that I wanted to see a show about how the WIcked Witch got to be wicked, but we both loved the production. 

Monday I had my usual work in the morning to get ready for the week and then I went to lunch with my friend Scott.  He's also a personal chef and we just don't see each other much.  We made plans and they worked!  He suggested Pappadeaux's.  I had never been but I know Scott likes good food so I agreed.  It was very good.  We had the lunch buffet and it had many things.  It started with a beautiful green salad and a fruit salad, boiled shrimp, catfish nuggets, chicken nuggets, shrimp ettoufee, gumbo, chicken and catfish with shrimp topping.  Yum! 

Yes I went to Jazzercise and have been going 3 to 4 times a week.  Several months ago in response to a request from our teacher, I started taking tried and true recipes to the class each week.  People seem to like them and like trying new things for dinner.  This week I made a slight change.  I had had several inquiries about good recipes to give as gifts so I decided to give food gift recipes until the end of the year.  This is the one I chose this week:

NESTLÉ® TOLL HOUSE® Chocolate Chip Pie

• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell *
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 3/4 cup (1 1/2 sticks) butter, softened
• 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts
• Sweetened whipped cream or ice cream (optional)

Directions:
PREHEAT oven to 325° F.
BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired.

When I gave these to customers as gifts, I bought some ceramic holiday pie plates, put the baked pie (in the foil pan) in the ceramic plate, wrapped it in cellophane with ribbon.  It looked nice and the pie pan can be used later.  It's a tasty gift.  Try the Nestle's site for more good recipes. 

I had customers on Tuesday and Wednesday and am going to Macy's today.  I am planning on nothing tomorrow.  It is Halloween and things get crazy here with traffic.  I think it will be a perfect knitting day.  I also might make muffins since I have some fresh cranberries and orange juice left from cooking this week. 

I mentioned that October is pretty busy and that is a good thing.  On Thursday I cooked for my new customer who appreciated the gift her friend had given her.  Friday morning I got up early and got some beef stew in the oven for a Loving Meal I had to deliver today.  I also got a pork roast ready for dinner for us.

Tuscan Pork Roast from Taste of Home Magazine

• 5 to 8 garlic cloves, peeled
• 1 tablespoon dried rosemary, crushed
• 1 tablespoon Crisco Light Olive Oil
• 1/2 teaspoon salt
• 1 boneless pork loin roast (3 to 4 pounds)

1. In a food processor, combine garlic, rosemary, olive oil and salt; cover and process until the mixture becomes a paste.  Rub over the roast;cover and let stand for 30 minutes.
2. Place roast fat side up on a greased baking rack in a shallow rosting pan.  Bake, uncovered at 350 degrees for 1 to 1 1/4 hours or until a meat thermometer reads 160 degrees.  Let stand for 10 minutes before slicing.

This was good, I made a few slight changes.  Since I have fresh rosemary growing in my yard I used that, probably about 3 tablespoons.  I also used extra virgin olive oil since that's all I have.  I covered the roast and refrigerated it all day until I started dinner about 5:00.  I'd say it went into the fridge about 8:00 a.m.  The flavor of rosemary was very nice. 

Yesterday and today I was at Macy's working for KitchenAid.  I did demos each day and tried to help customers with questions.  I had a good time and talked to some very nice people.  And sold some KitchenAid products.

We had sandwiches tonight of the pork along with some Roasted Red Pepper Hummus from Trader Joe's.  Very good.  We still have some pork left so maybe Monday I'll need to use it for fried rice.  I haven't made that for a while. 

I didn't deliver the meal today.  I was working from 11 to 3, so my husband delivered it for me.  I like to make sure whoever is getting the meal gets it fairly early on weekends in case they want to eat early.  I didn't know this person, I'm not sure if she has an illness or has been in the hospital but now that it's a little cooler beef stew might help her feel a little better.

Hispanic Heritage Month continues until October 15th so you still have time to celebrate!  I celebrated by going to the De Kalb Public Library in Doraville and conducting a cooking demo using various foods.  I had an interpreter with me and I should have made sure I had her name spellling correct, but she was wonderful! 

While I cooked, she talked about the differences between Spanish food, Mexican food, Latin American food, Caribbean food, and much more.  I learned a lot.  I made Yellow Rice with Black Beans and Corn, Chicken with Peppers, Onions and Tomatoes, Citrus Cooler drink and Lime Pudding. 

I always encourage people to use the recipes as a starting point.  Add what you enjoy or try some new things.  I used sweet bell peppers in the chicken since I was cooking for people I didn't know.  I love hot, spicy peppers.

I had peppers, onions, garlic, hot sauce from Mexico, olive oil from Spain, rice from Puerto Rico, sweetened condensed milk, pepper, orange juice, all wonderful flavors.

I like a good punch and have a hard time finding one that is refreshing and not too sweet.  The Citrus Cooler is perfect!

Citrus Cooler

• 6 cups cold water
• 4 cups orange juice
• 1 cup lime juice
• 2/3 cup sugar
• 1/4 cup grenadine

1. Combine ingredients in a large pitcher stirring until sugar dissolves.  Serve over ice, serves 10. 

I have been fortunate to work with Myguail who organized the programs with the libraries and invited people.  We had a great turnout today according to him and we had happy people sharing the meal.

Celebrate Hispanic Heritage by cooking a new recipe, or try a new Cuban, Spanish, Mexican, etc restaurant.  Check out Buford Highway for restaurants and fun markets!

I am now going to go to make our dinner.  I am also very, very excited because I am leaving for vacation tomorrow!  I know I was just in New Orleans, but that was work even though it was lots of fun.  This is a real vacation. 

I'll be posting from the road hopefully.  I'll talk about my tours and of course meals.