Cooking and Baking With Kimberly: Life is too short for fast food and cheap wine. New ways to cook family favorites and comfort food. See, there's nother that a good cup of coffee and a slice of pie can't fix.
Unfold the piecrust according to package directions. Line a 9-inch tart pan with pastry (it's easier to remove the baked tart if pan has a removable bottom). Press the pastry into the fluted sides of the tart pan and trim the edges. Don't prick. Partially bake in a 450 degree F oven for 5 to 7 minutes or until pastry is slightly dry.
Remove from oven. Sprinkle with 1/2 cup of the mozzarella cheese. Cool in pan on a wire rack. Reduce oven temperature to 375 degree F.
Meanwhile, cut the tomatoes into wedges; drain the wedges on paper towels. Arrange the tomato wedges over the melted cheese in a baked crust.
In a food processor bowl, combine basil and garlic; cover and process with on-off turns until coarsely chopped. Or snip the basil and mince the garlic.
In a medium mixing bowl, combine the basil-garlic mixture, the remaining shredded mozzarella cheese, the mayonnaise, the grated Parmesan cheese, and pepper. Spread the mixture evenly over tomato wedges.
Bake in a 375 degree F oven for about 25 minutes or until cheese is golden. Let stand 5 minutes before cutting into wedges. Serve warm. If you like, garnish with additional basil leaves. Makes 8 appetizer or 4 main-dish servings.
Old fashioned raisin pie is unusual, not in the main stream. One really has to like raisins to enjoy.
One of the pies my Grandpa loved was raisin pie. Gram would make a custard on the stove and then add the raisins. I found this one online. It is very similar, but Gram didn't bake hers. She'd bake the pie shell while she cooked the custard, then add the custard and let it cool to set. I picked this one out because of the evaporated milk. in other words it gives it the right flavor.
1 cup of raisins
1/4 c. butter, softened
2/3 c. sugar
3 tbsp. all-purpose flour
3/4 c. evaporated milk
1/4 c. water
1 tsp. vanilla
1 unbaked (9 inch) pastry shell
Whipped cream, optional
Cream butter; gradually add sugar, beating well. Add eggs one at a time, beating well after each addition. Add flour, and mix thoroughly. Stir in milk, water and vanilla and raisins.
Pour custard mixture into pastry shell. Bake at 400 degrees for 20 minutes. Reduce heat to 300 deg…
I love pasta. It is so easy. this recipe is easy and nice and garlicky. yum!
Grilled Chicken Penne Al Fresco
1 BULB garlic
2 C grape or cherry tomatoes
3 C uncooked mezze penne pasta
3 C chicken broth
3/4 C dry white wine such as Chardonnay (OR an addition 3/4 C chicken broth)
1/2 tsp each salt & pepper (I'll plan to bring my grinders that has our salt & peper)
1 1/4 C lightly packed fresh basil leaves
1 oz Parmesan cheese (block)
3 chicken breasts-grilled.
1. Spray Deep Covered Baker w/ Olive oil using Kitchen Spritzer. Slice garlic into baker using Garlic Slicer. Add tomatoes. Cover; microwave on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush tomatoes using Mix 'N Chop. Add pasta, broth, wine, salt and black pepper.
2. Return baker to microwave; cover & microwave on HIGH 16-18 minutes or until pasta is tender, stirring after 10 minutes. Meanwhile, coarsely mince basil with Kitchen shears. Reserve 2 Tbsp for garnish. Grate chee…
This is a treat. reminds me of lunch at Neiman Marcus.
2 c. flour
1 tsp. salt
4 large eggs, room temperature
2 c. milk, room temperature
1 stick unsalted butter
1/4 c. raspberry preserves
2 T. powdered sugar
Mix dry ingredients. In a separate bowl, mix wet ingredients. Combine, being sure not to over mix. Heat oven to 450. Once the oven is heated, place EMPTY popover pan (or muffin tin) into the oven to heat for 5-10 minutes. Remove and grease cups with butter. Fill 1/2 - 2/3 full with batter. Bake for 30 minutes.
Place ingredients in mixer and beat until well combined. Return to refrigerator to help set.