Wendy's Famous Eclaire

Simplified recipe is always nice.  Here's a delicious recipe that is sure to hit your kitchen in 3 easy steps.
1.  6 eggs
     1 cup flour
     1 cup water
     1/2 butter
Mix like German pancakes and use piping
2. Custard
    6 egg yolks
   1/4 cup cornstarch
Stir together and cook over pot.  Refrigerate custard.
3. Heat up cream semi sweet chocolate chips (1/2 cup to 1/2 cup)
Assemble!

We love Pizzas!!!

I just had to share this pizza recipe I have always used.  My sister got it from her mother in law and she was willing to share it with me and it's the only one I've used ever since I discovered it years ago.  I wouldn't want my children to not have this recipe so heir go.  Get the pun?  Happy baking!

4 cups of flour
3 tbs sugar
3.5 tsp yeast
3/4 tsp salt
1.5 cup warm water
3 tbs oil 

Mix yeast and water together, wait 5 minutes, sprinkle in sugar, mix the rest of the ingredients together.  Let rise.  Flatten out 'til the thinnest of your desire.  Add toppings!

Bake at 450 degrees 15 min

See how much we LOVE pizza?!!  For yummy sauce try a mixture of BBQ sauce, ketchup, and fresh tomatoes.  Our favorite!

Fresh Blueberry Muffins. Peach cobbler, and Blackberry peach pie

Seattle is a great place for fruits in the summertime.  We go pick strawberries, cherries, peaches, apples, nectarines, raspberries, blackberries (which are free because they grow wild here), and our favorite blueberries.  I bought a huge freezer and I'm determined to load them up with more frozen fruits this year.  But with all the blueberries we managed to pick this year, I made a tons of blueberry muffins.  I love this recipe, especially because of the cinnamon topping

Topping:

• ¼ cup sugar
• 1 tbsp flour
• 2 tsp melted butter
• 1/4 tsp ground cinnamon

• 2 ½ cups flour
• 1 tbsp  baking powder
• 1 tsp  baking soda
• ½ tsp salt
• ½ cup butter soften
• 1 cup sugar
• 2 large eggs
• 1 cup milk
• 1 tbsp vanilla extract
• 1 ½ cups blueberries

Mix butter, eggs, milk, vanilla, then slowly add all dry ingredients.  Add blueberries at the end. scoop into muffin pans and add topping.  Cook at 375 for 30 min
 

Stevens Famous Chicken nuggets

I have always loved chicken nuggets but am never satisfied with the store bought stuff.  I decided one day that I was going to make chicken nuggets for my kids and they have claimed that mommy's nuggets are the best.  Simply follow this in a food processor or blender and enjoy!

1/3 cup all-purpose flour 

Optional: Shredded cabbage (about 1/2 cup)

Salt and ground black pepper

2 boneless skinless chicken breasts, cut into pieces

1 egg

Blend all ingredients above in a blender or food processor.  Scoop out spoonfuls and roll around breadcrumbs.  Fry!

1 cup prepared breadcrumbs (I dry my left over unwanted bread and crush them inside a bag)

1 cup vegetable oil for frying

Papa's bread

In the Stevens family, my husband's dad has a bread recipe that is phenomenal.  We asked him to share the recipe and this is what I got.

In small bowl add 1 cup warm not hot water. Add 2 tbsp yeast. Sprinkle with sugar. Do not stir. Let bubble. In large bowl put 4 cups of flour. Mix in 3/4 cup sugar. Add tbsp salt. Add 1 cup of warm water to yeast mixture. Add to big bowl. Then add 1/3 cup oil. Stir. Keep adding flour and stirring until mixture is moist but not sticky. Knead until you get tired. Put breadmixture in greased bowl, cover with towel for 35 minutes. Punch down mixture. Divide in two. Make loaves. Put them in greased bread pans and cover. Let rise 1/2 hour. Pre heat oven to 325. Put in loaves after taking off towel(s). Let cook for 30 minutes or until brown. Take loaves out and put them on a drying rack. Let stand for 10 minutes. Put butter on top of loaves. Cut bread and butter. Clean up kitchen.

I like to make my recipe like this for easy read.  I usually omit the extra cup of water and flower because it can be a bit ombiguos and harder to judge if you don't have the experience.

Ingredients
• 1 cup warm not hot water. 
• Add 2 tbsp yeast. Sprinkle with sugar. Do not stir. Let bubble. 
• In large bowl put 4 cups of flour.
• Mix in 3/4 cup sugar. 
• Add 1 tsp salt. 
• Then add 1/3 cup oil
Mix ingredients together.  Grease pan.  Cook at 325 degrees for 30 minutes

Moistest Chocolate Cake

This recipe will not fail you if you follow the instructions.  It is so good and sweet. 

Ingredients

• 1 3/4 cups all purpose flour
• 1 3/4 cups brown sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 3/4 teaspoon salt
• 2 large eggs
• 1 cup buttermilk or substitute by putting 1 tbsp white vinegar in a cup and let stand 5 minutes until thickened
• 1/2 cup butter melted
• 1 tbsp vanilla extract
• 1 cup of boiling water

Instructions

1. Preheat oven to 350 degrees.
2. Stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth.  Batterwill be very runny.
3. Cook for about 35 minutes, until toothpick comes out clean.

Peanut Butter Chocolate Icing

Ingredients

• 1/3 cup butter, softened
• 1/3 cup creamy peanut butter
• 1-1/2 teaspoons vanilla extract
• 2-1/2 cups confectioners' sugar
• 1/3 cup baking cocoa
• 1/4 teaspoon salt
• 4 to 5 tablespoons 2% milk
• Mix ingredients together in the order written.  Yields 1-2/3 cups

Coconut cashew granola

I visited an old friend and neighbor, Jill, in San Francisco bay area and she sent me home with a bag of this delicious granola and I just had to have the recipe!!!
                      

Coconut Cashew Granola

Ingredients:

3 cups old-fashioned rolled oats

1 cup sliced almonds

1 cup cashews (I chop them up)

¾ cup+ shredded sweetened coconut

¼ cup plus 2 T. dark brown sugar (can be omitted for less sugar content)

¼ cup plus 2 T. pure maple syrup

¼ cup coconut oil

¾ tsp. salt

½ cup dehydrated strawberries or craisins (optional)

Directions:

Preheat oven to 250 degrees.  In a large bowl, combine oats, nuts, coconut, and brown sugar.

 In separate bowl or liquid measuring cup combine: maple syrup, oil, and salt.  Microwave 30 seconds at a time until coconut oil is melted. 

Combine both mixtures by slowly pouring the liquid over the oatmeal mixture stirring well.  Pour onto an 11x17-inch rimmed baking sheet, spreading out into an even layer.  (If you double, both cookie sheets don't fit in my oven, but I just overlap them a bit and it works fine)

Cook 1 hour 15 minutes until golden.

Remove from the oven and transfer into large bowl, slightly breaking up the clumps.  Add the craisins and gently mix until evenly distributed.

**I usually double this recipe!  Both baking sheets don't fit in my oven together, but I just have them overlap a little bit and it turns out fine.

Enjoy! :)

Brussel sprout salad

I've been trying a few recipes that I've changed up a bit and have loved.  One specifically that I can recall from Thanksgiving dinner is this salad my sister made.  The funny thing about Brussel sprouts is if you under cook them they are bitter and if you over cook them they have a yucky smell.  I love them steamed just right with garlic and oil and garlic salt, but recently I just love them sliced and raw with bacon in this salad!  Enjoy!!!

• juice of 1/2 lemon
• 1 tsp sugar
• 1 large shallot, minced
• ½ cup olive oil
• salt and pepper
• 6 slices cooked bacon, crumbled or chopped
• 4 dozen brussel sprouts
• 1 cup pecans
• 1 cup grated Parmesan cheese

• Squeeze the juice of the lemon into bowl with the shallots. Pour the oil into the bowl and combine the rest of the ingredients and toss!

 

Thanksgiving dinner

As the Holidays is just around the corner, I thought it would be nice to put together my favorites for the Holidays. I'll start with the Turkey and add my side dishes.  These recipes have been tweaked by me, with the exception of the Turkey recipe which I dare not and do not want to tweak.  The Pies are the ones I want to try this year!!

THE MOISTEST TURKEY

Ingredients
* 1 turkey, approx. 15 lbs.*
* Juice of a lemon
* Salt and pepper
* Olive oil or melted butter
* 1/2 yellow onion, peeled and quartered
* Tops and bottoms of a bunch of celery
* 2 carrots
* Parsley
* Sprigs of fresh rosemary, thyme

For precise cooking directions, go to:
http://www.elise.com/recipes/archives/000037moms_roast_turkey.php

Otherwise here is the shorten version. 7 simple steps:
BRINE the turkey! Or in other words soak it in salt water

1. Remove the neck and giblets (heart, gizzard, liver). Use the heart and gizzard for making stock for the stuffing.
2. For flavor, put in inside the turkey a half a yellow onion, peeled and quartered, a bunch of parsley, a couple of carrots, and some tops and bottoms of celery.
3. Rub either melted butter or olive oil all over the outside of the turkey.
4. Add several sprigs of fresh (if possible) thyme and rosemary to the outside of the turkey.
5. Place turkey BREAST DOWN on the bottom of a rack over a sturdy roasting pan big enough to catch all the drippings
6. Start the cooking at 400 F for the first 1/2 hour. Then reduce the heat to 350 F for the next 2 hours. Then reduce the heat further to 225 F for the next hour to hour and a half.
7. Check to see if it's done. The dark meat in the thigh should be about 175°F. The white meat in the breast should be 160°F to 165°F

                                                                    Green Beans Casserole

Ingredients

1/3 stick butter
1/2 cup diced onions or dry onions
1/2 cup sliced fresh mushrooms
2 cups cut green beans
1 can cream of chicken 
A handful of dry chow mein noodles

 1 cup grated Cheddar 

 Onion dip seasoning for taste

Directions

Preheat the oven to 350 degrees F.

Melt the butter in skillet. Saute the onions and mushrooms in the butter. Boil green beans for 10 minutes and drain. Mix all ingredients. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.  Top with chow mein noodles after removing it from oven.

Mashed Potatoes

3 1/2 pounds russet potatoes
2 tablespoons kosher salt 

1 cube of butter

4 slices of bacon, cooked to crispy and crushed up
 1/2 cup of half-and-half
6 cloves garlic, crushed
6 ounces grated Parmesan
  

                                                    Sweet Potatoes and Marshmallow

 Peel and dice potatoes. Place in a large saucepan, add the salt and garlic and bring to a boil over medium-high heat.  Drain and add the rest of the ingredients

• 4 potatoes peeled and cut into 1-inch chunks or round slices
• 1/4 cup whole milk
• 4 tablespoons butter
• 1/2 teaspoon ground nutmeg
• 2 cups mini marshmallows or chopped regular marshmallows 
• Pinch of salt

1.  Cook potatoes in saucepan with cold water with salt Bring to a boil for 15 to 20 minutes. Drain, and return to pan.
2. Remove pan from heat; add milk, butter, and nutmeg.  Preheat oven to 375 degrees.  Bake until marshmallows are lightly browned, 15 to 20 minutes.

                                             Broccoli Avocado Spinach Salad 

 2 cups baby spinach
1 cup broccoli florets

 1/2 cup red or yellow bell pepper, diced
1/2 cup red cabbage, diced
1/2 large avocado, diced

1/4 cup of sliced almonds

1/4 cup of diced purple onions

Dressing:

3 tbsp balsamic vinegar
1 tablespoon Dijon mustard 

1 garlic clove, minced

1/2 cup of olive oil

Salt and freshly ground pepper
Small drizzle of maple syrup

  

PIES

Ingredients

Crust:
2 1/2 cups all purpose flour, plus more for rolling
2 tablespoons granulated sugar
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup chilled solid vegetable shortening, cut into pieces
4 to 7 tablespoons ice water or more, if needed

 

Chocolate Coconut Pecan Pie

• All-purpose flour, for surface
• 1/2 recipe Basic Pie Dough
• 2 c. pecans
• 1/2 c. semisweet chocolate chips
• 1/2 c. unsweetened coconut flakes
• 1 c. packed light brown sugar
• 1 c. light corn syrup
• 3 large eggs
• 4 tbsp. unsalted butter, melted
• 1/4 tsp. Kosher salt

1. Preheat oven to 350 degrees F. On a floured surface, roll 1/2 recipe to a 13-inch circle. Transfer to a 9-inch pie plate, fold edges under to align with the rim of the plate; crimp.
2. Scatter pecans, chips, and coconut over bottom of pie shell; place on a baking sheet. Whisk together sugar, corn syrup, eggs, butter, and salt; pour into shell.
3. Bake until filling is set, 50 to 60 minutes (tent with foil if coconut becomes too dark). Cool, on a rack, at least 4 hours.

Nutella Swirl Pumpkin pie

For the Crust:

• 1 and 1/2 cups gingersnap cookie crumbs
• 2 Tablespoons sugar
• 5 Tablespoons unsalted butter, melted and slightly cooled

For the Filling:

• 3 large eggs, room temperature
• 15 ounce can pure pumpkin or 2 cups fresh pumpkin puree
• 1/2 cup heavy cream
• 1/2 cup packed dark brown sugar (or light brown sugar, I prefer dark)
• 1 and 1/2 teaspoons cinnamon
• 1/2 teaspoon ground ginger¹
• 1/4 teaspoon ground cloves¹
• 1/4 teaspoon nutmeg¹
• 1/2 teaspoon salt
• 1/2 cup Nutella, warmed (or 4 oz melted high quality chocolate)

1. Preheat oven to 350°F (177°C)  Spray 9 or 8 inch pie dish with nonstick spray. Set aside. Grind up gingersnap cookies into a fine crumb. Mix with melted butter, and sugar. Press into prepared pie dish. Do not press the crust far up the sides of the dish, or the cookies will end up burning. About halfway up the sides. Bake crust for 10 minutes and allow to slightly cool.
2. In a large bowl, lightly whisk the eggs. Add the remaining ingredients (except for the Nutella) and stir to combine. Pour the mixture into pie crust. Drop spoonfuls of warmed Nutella (I usually kust stick in the microwave for 30 seconds) onto pie, swirling gently with a knife. Do not swirl too much, just lightly.
3. Bake at 350F for 40-45 minutes or until the filling is set. The center will still look wet but will not "jiggle" too much. Allow to cool completely and serve at room temperature. Pie is good up to 4 days covered tightly and stored in the refrigerator. Pie freezes well, up to 2 months. Thaw overnight in the refrigerator.

Cha gio - Vietnamese Egg rolls

It would be a shame for me to not include this recipe in my favorite recipes website.  Whenever I bring up Vietnamese egg rolls, my husband always has a story to tell.  When Dan met me, he had all sorts of questions for me.  He didn't believe that I grew up in Vietnam for half of my life.  With no accent he thought that what I meant was I was there for a visit 12 years ago.  He thought that my love for food meant just Vietnamese food but soon after learned that I just love all good food, no matter the region.  Growing up in Phoenix he felt like he doesn't know what good food to share from that region, but he was eager to learn what I've got to share.  He said still to this day, "that's why I married you.  You bring so much spice into my life that I lack".  Yes SPICE, that is the key for flavor.  Vietnamese food is all about the flavor not quantity.  Of course, we love quantity too because Vietnamese are little hobbits that like to eat all day.  First time he met my parents it was 11:00 at night.  They picked us up from the PHL airport and when we came home, a big bowl of Pho was served along with Vietnamese egg rolls.  Dan cringed his eyes when he saw the egg rolls.  He has had some not so good experiences with eggrolls, but they were Chinese eggrolls and they were filled with cabbage, hardly any meat, and usually fried in the worst egg roll wrappers.  I assured him that Vietnamese eggrolls have no cabbage, have lots of meat, and very tasty.  He took one bite and froze.  He said, "wow your mom's eggrolls are AMAZING!"  Yes, yes they are!

Ingredients

• 1 lb ground pork
• 1/2 lb of shrimp, chopped up (optional)
• 1 medium taro root or potato if you don't have taro, shredded (1/2 cup)
• ⅔ cup chopped onion
• ⅛ cup wood ear mushrooms, chopped (optional 
• ½ cup of carrots, shredded
• ½ cup bean thread noodles or clear vermicelli noodles
• 1 tsp salt
• 1 tsp pepper
• 1 tsp sugar
• 1 egg yolk (to help hold wraps together.  I work the white into the ingredients)

 
 Start rolling!!  Make sure you don't add too much in each wrap so that they don't take too long to fry and burn on the outside but not cooked in the center.  Drop them in hot oil and fry them up until they are golden brown!