Grilled Hanger Steak with Roasted Shallot Port Demi Glace

Ingredients you will need for this dish:
1 6 to 8 Ounce Hanger Steak
3 Each whole shallots
2 Ounces of Port wine
2 Ounces of butter
6 ounces of Demi Glace you can find it at Whole Foods or Central Market
1/2 Ounce of Canola Oil
To Taste Salt and Black Pepper
2 Ounces of sugar
2  Cups of water

First you will remove the silver skin and the fat from the Hanger steak. You will then add the olive oil and the salt and pepper to the steak and let hang out covered in the fridge for about 15 minutes or so while you are prepping the roasted shallot sauce. 

You will take a small sauce pan and add the water, butter, sugar, shallots and bring to a boil. You will reduce the heat and let cook for about another 5-10 minutes. Take your steak from the refrigerator and pat it dry of most of the oil but not all. and add it to your grill. Cook it in a crossing pattern of 2 and 4 on a wall clock to give it the nice grill patterns. I would say depending on the thickness you will cook it about 3-4 minutes each side. You will want to serve this steak rare to a medium rare so it will be on the more delicate side for a tougher cut of meat. Once it is cooked you will remove it and let it rest for about 5 minutes to let the juices circulate back through the meat. While the meat is resting you will finish the shallot sauce.

You will then remove the shallots form the sugar water and mince them up. You will take a new sauce pan, or clean the one you just used and add the Port, the shallots and the demi over a medium to medium high heat and reduce by half. When it is reduced by half remove from the heat. You will begin to cut your steak cross the grain and into about 1/4 inch slices and plate. You will then add your roasted shallot sauce. This is an excellent meal served with a starch of some sort such as a baked or fried potato wedges. Enjoy!

ChefShelleyPogue.com

Heavenly Angel Food Cake Recipe, and it is low fat too

Angel Food Cake is a very light textured dessert cake. The reason the cake is so light in texture is due to the incorporation of whipped egg whites. The process of which this cake is made is really pretty cool. The whipped egg whites, when folded in ever so gently, and when put into the bundt pan. The eggs act as a leavening agent when cooking, making the cake rise, until the finished product is light, and fluffy. It is also one of the low fat desserts. You can add fresh fruit, and a non fat dairy topping to go along with this. It will be a delicious treat.

Ingredients you will need:

1 1/2 cup powdered sugar sifted

1 cup granulated sugar1 cup unbleached flour sifted

1 1/2 cup egg whites -- just blended- will eventually whip all into firm, soft peaks.

1 1/2 teaspoons cream of tartar

2 teaspoons pure vanilla bean paste

1/4 teaspoon almond extract

1/4 teaspoon salt




Preheat oven to 350. Mix powdered sugar and flour in a mixing bowl; set aside.


In separate mixing bowl, beat egg whites, cream of tartar, vanilla bean paste, salt, and almond extract at high speed until well blended. You will gradually sprinkle in granulated sugar about 2-3 tablespoons at a time while beating at high speed. Beat until the sugar is dissolved and egg whites are whipped into stiff peaks. Do not scrape sides of bowl during beating, this will deflate the air that you are incorporating into the egg whites.


Fold in flour mixture about 1/3 at a time, with a rubber spatula just until flour disappears.


Pour mixture in unprepared 10" bundt pan. Cut through batter to break large air bubbles with metal spatula.


Bake for 30-45 minutes, or until a nice golden,or until done.


Remove from oven and set upside-down until cooled.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.

Article Source: http://EzineArticles.com/?expert=Shelley_Pogue

ChefShelleyPogue.com

Italian Wedding Cookies Recipe

I will be catering several weddings this spring, so I came up with my own version of Italian wedding cookies, after many trials, and a few errors to produce a delicate buttery cookie that is made with ground nuts. There are several different types of these cookies which include the Mexican Wedding cookies, often coated with a mixture of cinnamon and confectioners' sugar. The Russian Tea Cakes which can be made with ground hazelnuts, and Italian Wedding cookies which traditionally use ground almonds. All of them are delicious, and each recipe utilizes a different proportion of butter and flour. They are a very good suprise in you mouth, delicate little cookie. I would try all different types, or versions to figure out the one you like best.

These Italian Wedding cookies are buttery, delicate, and have a wonderful flavor. This is a very easy recipe to make, and they are worth the effort put forth for every cookie and crumble left.

Italian Wedding Cookies:

1½ cups unsalted butter

¾ cup confectioners' sugar

¾ teaspoon salt

1 ½ cups finely ground almonds

4 ½ teaspoons vanilla bean paste

3 cups of sifted all purpose flour

1/3 cup confectioners sugar for dipping

First, preheat your oven to 325 degrees if you have an electric oven and about 300 to 315 if you have a gas oven. Gas ovens cook much faster than an electric oven depending on the oven. If you have a convection oven I recommend turning the fan off if you can, it will burn the cookies before they are fully cooked.

First you will soften and mix the butter in a bowl, and you will sift and then add the ¾ cup confectioners sugar and salt to the butter. You will then mix the butter, and sugar with salt mixture until it is light and fluffy. You will now add the ground almonds and the vanilla bean paste. You will then add the sifted flour in until it just mixed, you do not want to over mix, or overwork the dough. The cookies will not be very light in texture if you do.

Take about one teaspoon of dough in your hand at a time, and roll it into a ball. You will then place the rolled cookie dough balls on the parchment paper or an ungreased cookie sheet if you do not have parchment paper. You will then bake the cookies for 15-20 minutes. You will want to watch the first batch fairly closely and turn halfway through baking to ensure even cooking. You want to make sure to get them cooked but not too brown. Once the cookies are done you will remove from the oven, and cool the cookies for about five minutes, and then roll in the left over confectioners sugar.

You will then hold these little delicate cookies until you are ready for service.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.
ChefShelleyPogue.com

Low Fat Key Lime Cheesecake Recipe, Very Low Fat Content, And Sugar Substitute Can Be Used

This is a low fat key lime cheesecake recipe. If you are a cheesecake fan, I would strongly recommend this recipe. If you are a diabetic then this would be a good recipe to try as well. You can substitute the sugar with Splenda and it is still a great recipe. I hope you enjoy this recipe.

Ingredients to make to the crust:

1/2 cup graham cracker crumbs

1/3 cup of fat free margarine, or butter if you must

Ingredients to make the cheesecake filling:

16 ounces fat free sour cream

3 packages of 8 ounces of room temperature fat free cream cheese

1/4 Cup of fat free milk

1 cup sugar or sugar substitute

2 teaspoons of a good vanilla bean paste

1/3 cup of key lime juice

1 9" spring cheesecake pan

Directions:

Preheat oven to 350 degrees. Lightly spray a 9 inch spring form pan with cooking spray. You will mix your graham crackers and margarine, or butter. Mix until incorporated. You will then want to add your graham cracker crumb mixture very evenly over bottom or your spring pan. In a large stainless steel mixing bowl you will mix together the fat free cream cheese, sugar or sugar substitute, and vanilla bean paste. I will start out on a low speed, until blended. I will then increase the speed and whip the mixture until it is very creamy, and smooth. After the first set if ingredients are incorporated, I will add my key lime juice and continue to mix thoroughly. Then you will add the milk, and finish mixing all items together until it is very smooth in texture. If your mixture is too runny, you may want to add more cream cheese.

**Helpful tips**

You can use a food processor if you like, if you do not have a hand held mixer. I prefer a hand held because it is easier on the clean-up.

Ready to bake off your Key Lime Cheesecake: After you have your spring pan ready, and your filling made it is time to put them together. You will need to get a spatula to scrape the bowl after you pour the creamy filling into prepared pan. You will scrape any extra filling into the pan, unless you want to sample your filling. This is not a bad idea. You can adjust for any flavorings you would like to add at this time. Some prefer a sweeter taste, or maybe more vanilla or Key lime juice. So, you can add at this time to suit your needs.

You will then need to add your cheesecake filling into the spring pan. After the filling is in the spring pan you will transfer the spring pan, to larger pan and add a water bath. The water will need to be about 1-2 inches up the side of the spring pan to prevent burning. You will need to check after about 30 minutes, and bake until center puffs and is almost set. Remove from oven, and the water bath. If you have a cooling rack let cool until cool to the touch, and then put into the refrigerator and chill completely. You can add fruit to your dish if you like for garnish. It makes a beautiful presentation if you decide to do so. I hope that you enjoy this dessert recipe.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.

Article Source: http://EzineArticles.com/?expert=Shelley_Pogue

Pasta with Sun-Dried Tomato and Walnut Pesto and Feta Cheese Recipe

This recipe is really different, and a very easy pasta dish to make. It has some really powerful flavor combinations with the walnuts, sun dried tomatoes, the fresh basil, parmesan cheese, and the feta cheese. It will go really well with a nice salad, with a home made vinaigrette, and some garlic bread. You can always add some very good Italian style olives, if you want to add that flavor profile to this dish. I hope that you enjoy this recipe, it is easy, and it tastes delicious.

Ingredients you will need:


1 (9-ounce) package of linguine

3/4 cup oil-packed sun dried tomatoes halves, drained

2 Tablespoons of canola oil, or olive oil

1/4 cup loosely packed basil leaves

2 tablespoons walnuts

2 tablespoons pre-shredded fresh Parmesan cheese

1 tablespoon bottled minced garlic

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup (2 ounces) crumbled feta cheese

Preparation:



Cook pasta according to the package directions, Make sure you salt your water well, as it will flavor your pasta, and you will not require as much salt in the end product.


Drain pasta through a colander over a bowl, reserving 1 cup cooking liquid.


Do not rinse your pasta, and return the pasta to the pan.


While pasta cooks, place your canola, or olive oil, sun dried tomatoes, fresh basil, walnuts, parmesan cheese, garlic in a food processor; process until finely chopped.


Combine tomato mixture and about half of the reserved 1/2 cup cooking liquid stirring with a whisk. You may need to add about 1/2 cup of warm tap water if the reserve liquid is too salty.


Add to pasta; toss well to coat. Sprinkle with feta

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.

Article Source: http://EzineArticles.com/?expert=Shelley_Pogue

Banana Cream Pie Recipe

This is a great recipe, and it will go great with any meal or an Easter meal for the family. This is a delicious banana cream pie recipe that is very easy to make, that is topped with sliced bananas and sweetened whipped cream.

Ingredients you will need:

1 cup sugar

1/2 cup cornstarch

1/2 teaspoon salt

4 Cups milk

6 Egg yolks, slightly beaten

2 Tablespoons butter

2 Teaspoon vanilla bean paste

2 Baked 9-inch pie pastry shells or you can make and substitute graham cracker crusts if you like

10 ripe but firm bananas

2 Cups of Sweetened whipped cream

Sprig of Mint for final garnish if you prefer but is not necessary

Preparing you Banana Cream Pie:

First you will combine all of the milk, and the sugar, vanilla bean paste, cornstarch, and salt on top of a double boiler. A double boiler is a pot filled with water that is directly over the heat, with another pan without any water on top of the pan over the heat. This is a design created long ago to help you from burning delicate sauces, or cream fillings for pies etc., so you will not burn them. You will whisk this sugar, milk and starch mixture vigorously to get the sugar melted, and also to make sure that you do not burn the milk. You will cook over the double boiler until the mixture is well thickened, while you have stirred constantly, making sure there are not starch globs in the mixture. You should have to stir for about 10-20 minutes, or until it is thickened to a very thick like oatmeal consistency. You will then add a small amount of the beaten egg yolks to the hot milk mixture into the while stirring constantly. You will do this in small amounts, until all of the eggs are incorporated. You will then add back over the double boiler and cook for 2-3 minutes longer. You will remove the creamy mixture from heat, and add the butter and mix into the filling and then let cool thoroughly.

While the mixture is cooling I would bake the pie shells according to the instructions on the package. I would cook until done and let them cool totally, as you do not want to create a soggy bottom pie. You will then add to the bottom of the cooked and then cooled pie shells with about ½ of the amount of cooled filling in each pie shell. You will then peel eight of the bananas, and slice them into the pie shell. You will then cover the cut bananas with the remaining pie filling. For garnish you will cut on a bias or slanted angle pieces for the two remaining bananas. You will add most of the remaining pieces around the edges, and then you will whip some heavy cream with some sugar to stiff peaks. If you do not want to go through the trouble of whipping heavy cream you can use miracle whip or your local brand. In the center of the pie you will add the whipped cream, and then some of the bananas on the top in a flower pattern, or something creative. Add the sprig of mint to the top of the dessert and voila, Banana Cream Pie. This is a really easy recipe, and it is a good tasting recipe. I hope that you enjoy it.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for BellaOnline.com

Article Source: http://EzineArticles.com/?expert=Shelley_Pogue

Texas Brown Raisin Bread Recipe

I am used to having this bread around the Easter holiday. Along with the deviled eggs, and ham, bacon fat green beans, and pies of all types. I guess this was around for all of the people who didn't like to eat all of the sweet desserts, and wanted something sweet, but not too sweet. This recipe can be used all year round for breakfast with a little slab of real butter, or a slice of American cheese will go just fine as well. This is a fairly simple recipe to make and it will make about 3-4 loaves depending on the type of pan you use.

Ingredients you will need:

3 Cups of raisins

1 Cup of brown sugar

1/2 Cup of butter

2 Eggs

1 3/4 Cups of buttermilk

2 1/2 Cups of whole wheat flour

2 1/2 Cups of all purpose flour

4 Teaspoons of baking powder

1 Tablespoon of good vanilla bean paste

1 1/2 Teaspoon of salt

1 Tablespoon of orange zest

1 Cup of brown sugar applesauce

You will need 3-4 baking pans, and 2 large mixing bowls, and non stick spray, and wire cooling racks. You should preheat your over to 350 at this time. If you have a gas oven you may need to lower the temperature 10-15 degrees or even more if it cooks really hot. You don't want to burn your delicious raisin bread.

In a large mixing bowl you will combine the sugar, soft room temperature butter, eggs, raisins, applesauce, orange zest, vanilla bean paste, and buttermilk. You will mix well and set aside for a few minutes while getting your other ingredients ready.

In the 2ND mixing bowl you will sift all other dry ingredients flour, salt and baking soda together. you will add about 1/3 to the first mixing bowl of wet ingredients and mix until incorporated. You will do this 2 more times until all of the dry is mixed with the wet ingredients. You will just need to be careful not to over mix this dough or it will not rise, or be fluffy as the end product.

In your baking pans you spray the non-stick spray, and then you will divide the batter evenly between 3-4 pans. If you want a thicker bread you can use 3 pans, the bread will rise out of the top for a more rustic appearance, but the bread will be more dense. You will have to pay closer attention to the doneness with large toothpicks or skewers, by checking the centers to make sure there is no wet dough coming out on the toothpick after you insert, and pull it out. If you are using 4 pans you will still have to keep an eye on them, but just not as much, and you will still have to do the toothpick test for doneness.

You will bake around 10-15 minutes and then rotate around in the oven for a more even cooking. You will want to check in another 10 minutes to see how the bread is coming along. You do not want to overcook! When your bread is done you will remove the loaves from the oven, and the loaf pans, and set them on wire racks until cooled. If you have a bread slicer that works the best, or make sure that you are using a serrated knife. Slice, and serve with butter, or whatever you desire. Enjoy!

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for BellaOnline.com

Article Source: http://EzineArticles.com/?expert=Shelley_Pogue

Raisin and Nut Scone Recipe

A brief history of what we call Scones. They are of a light brown color on top, and they have a light and soft texture inside and they are similar to a biscuit. The scone is said to be closely related to the Scottish flatbread known as bannock. The name is said to have come from where Scottish kings were crowned, The Stone of Destiny. Others have interpreted that the bread has been linked to the Dutch word, Shcoonbrot, which means fine white bread. Some people would say it is of a German word sconbrot, or fine beautiful bread. Regardless of the origin we love them!

A scone is a quick bread that is baked in a moderately hot oven so that the dough sets quickly and has a light brown top. Some of the early recipes indicate that the first ones were made with different types of oats. They were shaped into a large circle, scored and triangles. Further down the line, the scored triangles became the wedges, and this is what we are familiar with today.

Raisin and Nut Scone Recipe

3 1/2 Cups all purpose flour

2 1/4 Teaspoon of baking powder

1/4 Cup sugar

1 Cup cold butter

1/2 Cup raisins

1/4 Cup of Ground Pecans

2/3 Cup milk

1 large egg

2 Teaspoons of sugar

Egg Wash:

1 Tablespoon of milk

1 Large Egg

Helpful Tips: Here is the mixing method that I would recommend for these scones. For the best results you should use a pastry blender. If you do not own one you can use two knives, or your fingers and these will work equally good. Sometimes even better if you are a novice baker, as you will have a much harder time of overworking the dough mixture.

First you will preheat oven to 400F. You will then mix the flour, baking powder, and sugar in a large bowl, give it a quick whisk to blend. Next you will cut in butter with a pastry blender, or two knives, or your fingers until mixture is crumb like. You will then stir in the nuts, and raisins at this time and mix. If you are adding any other fruit etc, this is the time you would add them, such as dates, prunes etc. You will begin to whisk together the egg, and milk, and start to gradually add it to the flour mixture. You will stir with a fork, or wooden spoon just until the dry goods are moistened, you do not want a smooth dough. On a lightly floured surface, knead the dough 3 or 4 times.

Do not roll the dough to an inch thickness, you will pat the dough lightly, because if you do not it will keep them from rising correctly. You will then cut the scone dough into wedges, or shapes of some sort, or cut with a 2 inch round cookie cutter. The scones can be cut into any design you like such as square shapes, triangles, rectangular etc. Scones placed close together on a baking sheet will be softer, than those spaced farther apart. To promote crustiness, cool them uncovered, or wrap them while hot for softer tops.

You will then place the scones on a lightly greased baking sheet or one prepared with a nonstick spray. You will then brush with a tablespoon of egg wash, and sprinkle with sugar on top of each scone.

Bake in preheated oven for 15 minutes or until lightly golden. Cool briefly on a wire rack. The scones are best served warm with butter, preserves, or any topping you would like.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for http://www.BellaOnline.com

Article Source: http://EzineArticles.com/?expert=Shelley_Pogue

Low Fat Tiramisu Recipe

Tiramisu is an Italian dessert consisting of layers of sponge cake soaked with coffee and brandy or liqueur layered with mascarpone cheese and topped with grated chocolate. This version is lighter than its traditional recipe, substituting a reduced fat cream filling for much of the mascarpone.

To make the cream filling:

1 Cup 2% milk

1/4 Teaspoon of cinnamon

2 Teaspoons of a good vanilla bean paste

1/4 Cup sugar, plus 3 tablespoons for beating the egg whites

1 1/2 Tablespoons cornstarch

3 eggs, 1 whole egg, plus two egg whites, discard the yolks

1 1/2 Teaspoons lemon zest

1/4 Cup of room temp low fat cream cheese

1/4 Teaspoon cream of tartar

Remainder of ingredients of Tiramisu:

24 Ladyfingers

1/2 Cup cold espresso or regular coffee

1 Tablespoon Brandy

1 Tablespoon of Rum

1 Tablespoon water

4 Tablespoons sugar

3-4 Tablespoons unsweetened cocoa powder

First, prepare the cream filling:

You will combine the milk, cinnamon, vanilla bean paste, and one tablespoon of the sugar in a small pan. You will gradually bring the mixture to a slight boil, more if a simmer actually while stirring frequently so that the milk does not burn. Remove from the heat and let stand, or start to cool. You will then get a small bowl and start to whisk together three tablespoons of sugar and the cornstarch into about a tablespoon of water. Add the whole egg and the lemon zest, and whisk these together. A micro plane would work well for this recipe, but if you do not have one use your knife.

You will then whisk the scalded milk, into the egg mixture very slowly so you will not cook the eggs immediately. You will then, return this mixture to the pan and bring to a simmer, whisking constantly, or until the cornstarch does its job and it becomes a very thick mixture. Remove the pan from the heat, and whisk in the low fat cream cheese.

Beat the two egg whites and cream of tartar until they are glossy but not dry, adding the rest of the three tablespoons of sugar as the egg whites stiffen. Fold these egg whites into the warm custard mixture, and let it cool to room temperature.

To finish the dessert, arrange a dozen ladyfingers, you can also use sponge cake for this recipe for an even lower fat recipe, it does not taste as well though, and put into a serving dish or platter with sides a nine inch pan will work fine. You will then combine the espresso, brandy, and rum, water, and 4 tablespoons of sugar in a bowl. Then whisk the mixture until the sugar is completely dissolved. Brush half of this mixture on the ladyfingers, ideally with a pastry brush. You will spread half of the mascarpone mixture on top, and sprinkle with half of the cocoa. Its best to sprinkle the cocoa by using a fine strainer or a sifter.

Then, place the second layer of ladyfingers on top, followed by brushing on the remaining espresso mixture, and then the rest of the mascarpone. Refrigerate the dessert for 3-4 hours, and then sift the rest of the cocoa on top before serving.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for http://www.BellaOnline.com

Article Source: http://EzineArticles.com/?expert=Shelley_Pogue

Chocolate Chip Rugelach Recipe

Rugelach are a cross between a cookie and a little rolled up pastry. They are a Jewish sweet treat that is traditionally rolled into a crescent-shape. The word rugelach comes from the Yiddish word Rugel which translates into Royal. These pastries are now mainstream, and come with a myriad of fillings, including many that include jam and finely chopped nuts. The dough is traditionally cream cheese dough, which some believe to have been developed in the U.S. by the Philadelphia Cream Cheese company.

This recipe uses a chocolate chip, walnut and cocoa filling, this recipe will take some time, because the dough needs to chill, and then rolled out, and cut.

For the cream cheese dough you will need:

2 3/4 Cups all purpose flour

1/2 Cup sugar

1/2 Teaspoon salt

2 sticks unsalted butter, softened

8 Ounces of cream cheese, softened

1/2 Teaspoon vanilla

2 Large egg yolks

Chocolate Chip Filling:

1/4 Cup semi-sweet or bittersweet chocolate chips

3/4 Cup finely chopped walnuts

1/2 Cup sugar

1 Tablespoon unsweetened powdered cocoa

1/2 Teaspoon cinnamon

You will combine all of the above ingredients in a bowl and set aside for a minute.

Glaze:

1 Beaten egg yolk

1/4 Cup water

1/4 Cup sugar

Combine the three ingredients above and set aside.

To make the dough, whisk together the flour, sugar and salt. In another large bowl, beat together the butter and cream in a mix-master or hand held mixer until light and fluffy. Then beat in the egg yolks and vanilla. Slowly mix in the flour mixture until it is just combined.

Transfer the dough to a lightly floured surface, and knead the dough just until it is smooth. Then divide the dough into halves, and shape each piece into a disk. Wrap each disk in wax paper or plastic wrap and chill for at least two hours or overnight.

On a lightly floured surface, roll out one disk of dough at a time into a large round. Spread half of the chocolate chip mixture evenly over the dough. Using a pastry cutter or paring knife, you will then cut the dough into about 16 wedges. Starting at the wider end, roll each pastry up in jelly-roll fashion, ending with the pointed edge resting on top of each cookie. Roll the remaining rugelach in the same manner.

Preheat the oven to 350F if you have an electric oven, and 325F if you have a gas oven. Turn off the convection fan if you have a gas oven with the convection features.

Lay the cookies on a lightly greased cookie sheet, or on a silicon mat If you prefer to use them. You will then brush each pastry very lightly with the egg wash. You will then bake the rugelach for about 10-15 minutes, and then turn them 180 degrees in the oven to make sure they are cooked evenly. You will want to cook them until they are golden brown in color, about 25-30 minutes, watching closely to make sure they do not burn on the bottom. Remove from the oven and cool on wire baking racks until cool enough to eat. Enjoy!

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for http://www.BellaOnline.com

Article Source: http://EzineArticles.com/?expert=Shelley_Pogue

No Bake Peanut Butter Cookie Recipe

This is a simple peanut butter cookie recipe that involves no baking at all, it combines peanut butter with oatmeal. There are several other types of no bake recipes that call for cornflakes. I prefer the ones with oatmeal, it is all based on preference, and I like the texture of the oatmeal best.

2 Tablespoons of butter

1/4 cup cocoa

1/2 cup sugar

1/4 cup milk

1 Pinch of salt

1 Teaspoon of pure vanilla bean paste

1 Tablespoon of peanut butter

1 1/2 cups uncooked oatmeal

First you will get your ingredients all scaled out and a mixing bowl. You will then melt the butter in the microwave for about 30 seconds, you will take it out of the microwave and give it a stir. You will then add the cocoa and start to stir in the cocoa until it is mixed in well. You will then add the sugar, milk and salt and stir all of the added ingredients together. The next thing you will add is the vanilla bean paste, peanut butter, and oatmeal. You will thoroughly combine, and mix the entire ingredients well. You will then take a Tablespoon and spoon out into your hand forming the dough balls into the cookie shape. You will want a baking sheet with parchment for adding the cookies to the sheet. You will put them onto the parchment paper and let them hang out for a while until they have fully set. This should make about 12 cookies.

So, if you are feeding more than your family and are having a dinner party or large family gathering you will need to double the recipe, or even multiply for a larger number to give you the amount you will need for your event.

This is an easy recipe to make, and of course it is a no bake recipe. So if it is during the winter months, and your children are stirring about the house. There is inclement weather outside. This is a great recipe for you to do something together, and for you to both be rewarded at the end.

If you are into protein bars, and are the avid athlete, this will be a bar for you as well. Add some fruit and nuts to this recipe, and you will have a bar that is great tasting, good for you, and will provide you energy for your fun filled adventure as well. Enjoy!

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for http://www.BellaOnline.com

Article Source: http://EzineArticles.com/?expert=Shelley_Pogue

Frozen Peach Dessert Surprise Recipe

This is a great recipe for ice cream lovers; it will be a good recipe for the first batch of fresh peaches. It is also a good recipe for the family get together, or just a lazy hot summer afternoon. I am a peach fan, and when I have a recipe that calls for the fresh juicy peach, you will see it on this website! I hope that you enjoy this wonderful peach recipe.

Frozen Summer Peach Ice Cream Surprise Recipe:

1 ½ Cups of crushed/crumbs vanilla wafers, divided

2 ½ Cups sliced fresh peaches, or frozen peaches if they are out of season. Fresh peaches work the very best!

½ Cup sugar

1 Tablespoons of fresh lemon juice

½ Tablespoon of a really good vanilla bean paste

1 Cup of softened Blue Bell Home-made Vanilla ice-cream if it is available, if not use a very good store brand in your area. If you have your own ice cream make you can make your own vanilla ice cream and use it if you prefer. This is an easy to make recipe, so we are using a store bought ice cream.

First you will spread half of the vanilla wafer crumbs in the bottom of an 8 or 9 inch baking dish. In a food processor or a blender you will add the peaches, sugar, lemon juice and the vanilla bean paste. You will run the blender or food processor for about a minute. You will stop the blender at least once to scrape down the sides to make sure you get all of the peaches and sugar blended until it is a smooth texture. You will then pour the peach and sugar mixture into a large bowl, and gently fold in ice-cream. You will then pour over crust and sprinkle any remaining cookie crumbs on top of the peach dessert. You will then cover with plastic wrap and freeze for about eight hours until good and frozen. When you are ready to serve this peach dessert you will then remove it from the freezer and let it sit at room temperature for at least 15 minutes before serving. You should be able to get about 8 servings from this dessert, and there should be eight happy people after trying this easy to make peach dessert.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for http://www.BellaOnline.com

Article Source: http://EzineArticles.com/?expert=Shelley_Pogue

Coconut Almond Mocha Macaroon Recipe

Macaroons are a Passover favorite for many, who have a sweet tooth. For this new harvest season celebration, I have come up with a new recipe. If you love espresso, and also love coconuts and almonds then you should try this recipe. This is a delicious treat for any and all who love coconut but we are going to spice them up just a little bit, by adding espresso coffee flavor to these little coconut desserts. These mini espresso, coconut and almond macaroons will melt in your mouth, and are made with just a few ingredients. These will take some time so you may want to make these in advance.

Coconut Almond Mocha Macaroons:

1/2 cup honey

1/4 Teaspoon of vanilla bean paste

1/4 cup unsweetened cocoa powder

1 Tablespoon instant powdered coffee or espresso

2 1/2 Cups shredded, sweetened coconut

1 Cup of ground almonds

3/4 Cup matzo cake meal

2 Egg whites

1 Bag of Chocolate covered coffee espresso beans, from your local store or Starbucks has them.

First things first you will line a baking tray with non stick baking parchment paper. You will finely grind the 1 cup of almonds in short bursts in a food processor until they form a fine meal and set aside until ready for them. In a small saucepan you will combine the honey, cocoa powder and coffee powder while cooking and stirring over a low to medium heat until powders are dissolved and mixture is smooth. You will remove from the heat and let cool about 10 to 15 minutes.

While the cocoa mixture is cooling you will place the egg whites in a bowl, and whisk until they form stiff peaks, when they start to get stiff you will start to gradually add the sugar, and you will continue whisking until it forms a thick and shiny or glossy meringue.

You will then stir in the coconut, matzo cake meal, vanilla bean paste, and ground almonds into the somewhat cooled espresso mix, and stir for about 30 seconds or so. You will then start to combine the glossy egg whites in thirds until well-folded in. When ingredients are well mixed you will spoon out about one tablespoon of the mixture and roll into a ball. You will place the macaroon balls on the parchment-lined baking sheet. You will continue to repeat with remaining dough, placing the macaroon balls about one inch apart. You will press one of the coffee beans into the middle of each macaroon ball.

You will then bake at 300F for 15 - 20 minutes, or until firm. You will then remove the baking sheet from oven, and remove with a spatula from the parchment covered baking sheet and cool on wire baking/cooling racks for about 20-30 minutes. Once cool you will remove the macaroons from the

wire cooling racks and store in airtight container for about 4-6 hours to make sure they are good and set. I hope that you enjoy this recipe.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for http://www.BellaOnline.com

Article Source: http://EzineArticles.com/?expert=Shelley_Pogue

http://www.chefshelleypogue.com

Texas Pecan Pie Bars

This recipe is a bar cookie recipe. It is fairly simple to make, and will go over great at any party. You can serve them on a nice platter or serving dish if you wish. The bonus to this recipe is that they can also can be served on napkins if you wish, they are a hand held treat if you so desire.

First the pie crust:

1 ½ sticks of butter

2 cups all purpose flour

½ cup of packed light brown sugar

½ teaspoon salt

Preheat your oven to 350F degrees. You will combine all of the ingredients in a food processor, and mix. You will stop mixing when the mixture it starts to become small crumbles. If you do not have a food processor you can us a hand-held mixer. You will then, add the dough mixture into an un-greased 12 by 12 inch baking pan, and press the dough into the pan until it is uniform and flat. You will bake for about 10 minutes and turn 180 degrees in the oven to ensure even cooking, and then cook for about another 10 minutes until it is golden brown, so about 20 minutes total. I would check during the cooking process just to make sure it is not getting overcooked.

While your crust is baking you will want to get started on your Texas Pecan Filling:

2 Cups of crushed Shelled Pecans

1 Stick of unsalted butter

1 Cup packed light brown sugar

1/3 Karo Syrup

First, If you do not have crushed or ground pecans you will need to grind them in a food processor, or by hand. In a sauce pan, melt the butter, and then stir in the brown sugar, Karo Syrup. Bring the mixture to a simmer, stir frequently, and cook for about 2 to 3 minutes. You will start to stir in the pecans, and make sure they are completely covered with this sugary mixture. Take the sauce pan off of the heat. When the crust is ready, pour the pecan mixture over the top, and make sure it is spread evenly. Then, bake the pecan pie bars for about 20 to 25 minutes.

Make sure the Texas pecan pie bars are completely cool, this is a must, before you cut them into about 24 pieces. If they are not cool the liquid will run out and the bar will be dry.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for BellaOnline.com

Article Source: http://EzineArticles.com/?expert=Shelley_Pogue

Chocolate Raspberry Scone Recipe

A brief history of what we call Scones. They are of a light brown color on top, and they have a light and soft texture inside and they are similar to a biscuit. There are several different variations from Scotland, Germany, and don't forget the Dutch. here is a recipe that I have put together for you to try. They are very nice if you are a chocolate, and raspberry lover like myself.

Chocolate Raspberry Scones

2 Cups all purpose flour

1/3 Cup sugar

1 Teaspoon of baking powder

1/2 Teaspoon of baking soda

1/2 Teaspoon of salt

3 Ounces of butter, cut into pieces

1/2 Cup of dark chocolate chips

1/2 Cup of milk chocolate chips

1/2 Cup milk

1 Teaspoon of vanilla bean paste

1 Large egg, lightly beaten

1 Cup raspberries

1 Large egg, lightly beaten

Egg Wash

2 Tablespoons of milk

1 Large egg

First you will preheat oven to 375F. Then you will first whisk together the flour, sugar, baking powder, baking soda and salt. Make sure that you do not get the measurements backwards for the baking soda, and the baking powder. Trust me it will be a very bad tasting scone if you do. It will be more like a raspberry chocolate brick.

You will then start to cut in the butter the into the flour mixture with a pastry blender if you have one, or a food processor with a dough blade will work as well. If you do not have either you can use two knives, or a fork until crumbly. You will then add your chocolate chips into the dough mix and give it a light stir.

In a small mixing bowl you will then add the milk, vanilla bean paste, and the slightly beaten egg. One you have given the liquid mixture a little stir you will start to add the liquid mixture to the flour mixture and stir just until the dough comes together. Do not over work or over mix you dough it, will not let the scone rise properly during baking if you do. The scone will be very dense if this happens.

You will take the crumbly dough mixture and knead very gently on a lightly floured surface 3 to 5 times, or until it comes together. You will then pat the dough into a circle that is about 1 inch thick. You will then cut your scones into the desired shape. You can use a round cookie cutter, or any metal ring design, or squares if you prefer.

You will then place the scones on a lightly greased baking sheet, or one that has been prepared with a nonstick spray. Make the egg wash, and brush the tops with this mixture you will then add some regular sugar on top and bake.

Bake for about 10 minutes and then turn 180 degrees and then continue for another 10 minutes. The total cooking time should take about 20 minutes or until golden brown. Remove scones from oven and place on a wire rack to cool. Once they have cooled you can add your raspberries on top for garnish sprinkled with a little sugar. These are delicious.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for BellaOnline.com.

Article Source: http://EzineArticles.com/?expert=Shelley_Pogue