Mama's Famous Corn Dogs

When my daughter's school-mates come to hang out, this is their favorite thing to eat.  It is like my signature dish with the kids.  I once made 60 of these corn dogs for 9 kids and they ate them all.  I always make these for super bowl parties.  They are always a hit.  They are really super easy to put together, but you do have to fry.  They are well worth it.  Enjoy!

Mama's Famous Corn Dogs
fryer
bamboo skewers
kid friendly
Level:  easy-moderate

Dry Ingredients:
1 cup yellow corn flour
1 cup all purpose flour
pinch salt
1/4 cup sugar plus 1 Tablespoon additional
4 teaspoons baking powder


Wet Ingredients:
1 egg
1 cup milk plus 1 more cup in reserve too thin out batter


1 quart  oil for frying
2 packages of Nathan's Skinless frankfurters cut in half
Bamboo skewers ( Are usually sold in Asian markets)
Condiments: spicy mustard, honey mustard, ketchup, buffalo sauce

Mix all dry ingredients in a bowl.  In a 1 cup measuring cup add 1 cup milk plus egg, mix well.  Add wet and dry together and mix until you get a pancake batter consistency.  Pour another glass of milk and put to side in reserve.  As your batter starts to thicken up you may need to add a little extra milk to adjust the consistency of batter.  It should not be too thick like muffin batter nor to thin like a crepe batter.  Once you do this a few times you will get the batter right.  Think pancake batter.

Each hot dog should be dried with a paper towel.  Having a dry dog will help the batter to stick to the hot dog.  Each hot dog is cut in half and a 5 inch bamboo skewer is inserted. 

Use a hot oil thermometer keep your oil consistently at 360 degrees.  If it is too hot the corn dogs will get overly brown and the batter will not cook properly.  You need steady, consistent temperature to get the best result.  Frying is an art! 

Dip each dog in batter and let extra drain back into batter bowl.  Place dog carefully into hot oil.  Can add up to 3 to 4 dogs at a time, depending on the your pot or fryer.  Cook for approx. 3 minutes and turn as you go.  Place on paper towel and serve with spicy mustard!  Enjoy. 

Creamy Dreamy Crumb Bars

Creamy Dreamy Crumb Bars are simple to make and quite delicious.  I received this recipe from a recent cookie swap. 

Creamy  Dreamy Crumb Bars

Preheat oven to 350 degrees

Crust and topping

1/2 c unsalted butter, melted, cooled to room temperature

1/2 c light brown sugar

1 and 1/2 c all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

Filling:

1 c sour cream

2 oz. cream cheese room temperature

3/4 c granulated sugar

2 Tbsp all-purpose flour

1 egg

1 tsp vanilla extract

Assembly:

Grease an 8" square pan with Pam. Grease sides and bottom. Set aside.

Crust and Crumb Topping:

In a bowl, combine together flour, brown sugar, soda, baking powder and salt. Add melted butter and mix until dough forms a crumb mixture.

Remove 3/4 cup of the mixture for the topping.

Press the remaining dough into greased pan. Set aside.

Filling:

Put filling ingredients in a  bowl of a stand mixer and mix until combined.

Pour over crust.

Sprinkle evenly with the topping mixture.

Bake for 30 to 35 minutes or until the topping is golden brown.

Cool in pan. Place in fridge for 45 minutes.  Remove and Cut into squares.

Refrigerate leftover bars.

Optional:  Can add fruit preserves in filling or fresh blueberries, raspberries or mini chocolate chips.

Bunch of Almond Biscotti

This is my base recipe which I do many variations on. Today, I had almonds on hand. I often dip the bottoms in chocolate, but I had no chocolate. These biscottis are amazing when dunked in coffee, especially espresso. If I am having a dinner party and the theme is Italian, I would serve one biscotti cookie in a glass of sweet Italian wine, as shown in picture. It is delicious. Serve with fresh fruit and Italian cheeses and you will impress your guest.  This recipe has been in my family for as long as I can remember; Enjoy!

Recipe

Preheat oven to 350 degrees/ spray 3 half sheet pans with spray release

The recipe can be halved/ This recipe makes a Big Bunch of Biscotti

6 eggs

1cup oil

2 cups sugar

2 tsp. almond extract

1tsp. vanilla extract

6 1/2 cups all purpose flour

1T. baking powder

1tsp. salt

1tsp. cinnamon

1/2 tsp. clove

1/4 tsp. ginger

11/2 tsp. anise seeds

1/2 cup almonds

In a stand mixer with paddle attachment, add room temperature eggs, oil, sugar and beat until well incorporated, add extracts. In another bowl, add flour, salt, baking powder and spices, whisk to incorporate ingredients. Add to liquids to combine, add almonds. Slightly oil your hands and spray 3 half size sheet pans. Shape into 2 long logs and 1half size log. Flatten with the palm of your hand to about 3 inches in width. •.

Bake at 350 degrees for 22 - 25 minutes. Remove from oven let cool to room temperature about 1 hour +. Slice your cool loaves with a serrated knife on the diagonal. Flip them on their sides and bake for an additional 15 minutes, then turn oven off, and leave in the hot oven for 10 more minutes until golden brown.

Cool.

Baklava Shortbreads

Originally posted in My Soap Mom's Kitchen Blog

 Most requested recipe by friends and family!

This recipe came about one day when I was in Culinary School. My Master Chef instructor gave us 15 minutes to take a classic baking recipe and re-invent the original without losing the integrity of the recipe. Well I am Greek, needless to say, we eat a lot of baklava. I love short-breads and I love baklava, so for me this was a natural. Anyways, it was a big hit and everyone including all the chefs wanted the recipe. It was an honor. I have been making it ever since. If you are a baklava lover this is for you.

Preheat oven to 350 degrees

48 one each square bar cookies

Basic Shortbread Recipe: ( Professional Pastry recipe scaled down)

3/4 pound unsalted butter, at room temperature

1 cup sugar, plus extra for sprinkling

1 teaspoon pure vanilla extract

3 1/2 cups all-purpose flour

1/4 teaspoon salt

Cream butter, sugar and vanilla until creamy, lighter in color. Mix flour and salt. Add to butter mixture with mixer on slow, until it comes together. Take a half size sheet pan and press cookie dough with finger, until the pan is covered in dough. Bake 15 minutes. They will be underdone.  Cool shortbread:

Phyllo Dough

1 package of thin phyllo dough not country style. The one for Baklava:

1 and 1/2 sticks melted unsalted butter.  Take a half size sheet pan, take one sheet of phyllo, brush with butter and put another sheet on top. Continue this until all the phyllo has been layered with butter and phyllo. Pop into a freezer for 1 to 2 hours until solid. If sheet pan does not fit into freezer, cut phyllo layers into half or thirds and put into pan and pop into freezer.

Nut Mixture

2 cups ground walnuts

1/2 cup sugar

1 1/2 tsp. cinnamon

1/4 tsp clove

When phyllo is completely hard, slide an offset spatula to take out of pan. It is okay if it breaks you want it to break. Take into your hands and break into different, rough shapes the size of a quarter. Put into a big bowl add Nut Mixture and mix with clean hands. Break apart more with fingers. Add on top of shortbread cookies and bake for another 30- 35 minutes until golden brown. You can double your sheet pan to prevent the bottom of the shortbread from getting to dark.

When done let cool completely.

Syrup:

3 cups sugar

2 cup water

1/2 cup honey

pinch of cinnamon

pinch of clove

1 T. lemon juice (fresh)

1 lemon rind

In a heavy sauce pan, bring to a boil and let simmer gently for 35 minutes until thicker in consistency. Drizzle hot syrup on to cookie baklava. I usually do half the syrup let cookie cool completely. Then I reheat the rest of the syrup and add it on top. You do not have to add all the syrup if you like a less sweet cookie. When cool completely, cut into squares. The syrup helps the phyllo stick to each other and to the cookie shortbread. I always add the whole amount of syrup, but I usually let the first application dry and cool and than add the second. You must let the syrup simmer for at least thirty minutes. In needs to be thicker and some what sticky. 

Mama's Super Granola

This is one of my favorite family recipes.  I have been making this recipe for ever.  My mother gave it to me and we have been making it since the 70's.   It is delicious and taste good as a breakfast cereal, on top of yogurt or just good for snacking.  I love giving this away as gifts, especially during the holidays.  It looks beautiful in glass jars or a simple cellophane bag with a ribbon and hang-tag.  Enjoy!

Mama's Granola

Dry ingredients/Group One
8 cups rolled oats
1 1/2 cups wheat germ
1 1/2 cups oat bran
1 cup sunflower seeds
1 cup sliced almonds
1 cup finely chopped pecans
1 cup finely chopped walnuts
1 tsp. salt

Wet Ingredients/Group 2
1/2 cup brown sugar
1/4 cup maple syrup
3/4 cup honey
1 cup coconut oil or canola oil
1 tsp. ground cinnamon
1 tsp. vanilla extract

Add ins:
1 cup dried fruit such as raisins, cranberries, blueberries, cherries, apricots (you can mix a combination of fruit as long as it is about 1 cup)
optional 1/2 cup shredded sweetened coconut

Assembly:
Preheat oven to 325 degrees.

Line two large cookie sheets with parchment or aluminum foil.

In a large bowl mix all ingredients from group 1.

In a sauce pot, over medium to low heat, stir together group 2 ingredients.  Bring to a boil then pour over dry ingredients in group one.   Spread out evenly on cookie sheets.

Bake for 20 minutes in oven, until toasted.  Stir once or twice during cooking.  Cool, then stir in dried fruit and coconut.  I package them in cellophane bags and give as gifts and I keep a few bags for me.  You can half this recipe as well.

Special Note:  You can change up the spices. I often use a bit of nutmeg or ginger if I can find dried peaches.  I love dried apples with cinnamon and clove.  Try coconut, dried banana chips and nutmeg.  The combinations are endless.  You can have so much fun with this recipe.  I also love adding pumpkin spice and pumpkin seeds with golden raisins. 

Easy Chocolate Pots de Creme

If you need an elegant simple dessert that is sure to satisfy any chocolate connoisseur, then this is a fantastic dessert to make.  Can be made one day in advance.  It looks wonderful in a brandy glass. Your guest will think you slaved over a hot stove to make this pastry-chef worthy delight.  It will impress!  It is not a mousse or a custard.  It taste like a smooth, light, silky chocolate truffle!

Chocolate Pots de Creme   
1 1/2 cups semi sweet chocolate chips
4 large eggs
2 Tablespoons butter
1 Tablespoon heavy whipping cream
1 cup very hot coffee

Optional:  Can add 1 tsp. of any extracts your desire or liquors such as Irish Creme, Kahlua, Creme de Ment, Triple Sec, Amaretto, you get the idea.  I love flavors but my family prefers it plain.

Assembly:
In a heavy duty blender (I use my Vitamix) Add chocolate chips and eggs.  Process until mixed well.  Add butter, cream, and very hot strong coffee.  Blend until smooth.  Put into fancy, glass brandy sifters or in my case,  pretty plastic cups.  I use the plastic cups when I am having a large party.    Depending on how much you fill your cups you can get anywhere from 4 to 8 servings.  I piped a dollop of whipped cream and a dusting of cocoa powder.   Pressed for time can use Cool Whip for piped rosette.  They also look nice with a few fresh raspberries served on top or chocolate covered coffee bean. 

Mama's Cannolies

HAPPY NEW YEAR! 2014

My husband is Italian and his family loves Cannolies.  There is no comparison in flavor when you make these from scratch.  The shells are fantastic when they are homemade.  My nephew Alessandro whispered in my ear during the Christmas Holiday that these are the best Cannolies he ever had.  He lives in a neighborhood in Queens, New York that has some of the finest bakeries in town.  He know his cannolies!

 

Cannoli Shells 

2 cups all-purpose flour

2 tablespoons sugar

1 teaspoon unsweeten baking cocoa powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

3 tablespoons vegetable or olive oil

1 teaspoon white wine vinegar

Approximately 1/2 cup sweet Marsala or any white or red wine

1 large egg, separated (only the egg white)

Vegetable or any neutral oil for frying about 2 quarts

Note - If you want chocolate cannoli dough, substitute a few tablespoons of the flour with a few tablespoons of dark, unsweetened cocoa powder and a little more wine until you have workable dough. I use Dutch Process Cocoa for a darker rich dough. 

Assembly of Shells:

In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cocoa, cinnamon, and salt.

Stir in the oil, vinegar, and enough of the wine to make soft dough.

Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes.

Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight.

Cut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour a large cutting or pastry board and roll the dough until super thin, about 1/16" to 1/8” thick and in the shape of a 13x16 rectangle. 

Cut out 5-inch circles with a round cookie cutter. I use a fluted round cutter.

Roll the cut out circle into an oval, rolling it larger and thinner if it’s shrank a little.

Oil the outside of the cannoli tubes only once, as you continue to fry the tubes will be oiled from frying.   Wrap a dough oval circle around tube form.  Dab a little egg white to seal where the dough overlaps.  Let dry for a few minutes to seal.  Press down on seal with fingers to smooth out seal.  When frying this should insure that the shell does not open.  

In a deep heavy saucepan, pour enough oil to reach a depth of 3 inches. Heat the oil to 375°F on a deep fry thermometer.   Have ready sheet pan lined with paper towels or paper bags. Keep a close eye on oil temperature.  It must stay at a steady temperature.  You do not want to over brown the shells.  If oil is not hot enough you will not get the bubbly cannoli surface that is typical of the cannoli shell. 

Carefully lower a few of the cannoli tubes into the hot oil. Do not over crowd the pan. Fry the shells until golden, about 2 minutes, turning them so that they brown evenly.

Lift a cannoli tube with a large slotted spoon, out of the oil. Using tongs, grasp the cannoli tube at one end. Very carefully remove the cannoli tube with the open sides straight up and down so that the oil flows back into the pan. Be very careful until  you get the hang of it.  Remember the tube is filled with oil and you must drain it back into pot filled with hot oil.  Place the tube on paper towels to drain. Repeat with the remaining tubes.

While they are still hot, grasp the tubes with a potholder and pull the cannoli shells off the tubes with a pair of tongs, or with your hand protected by an oven mitt or towel. I like using my hands but be careful.  Twist slightly to get the cannoli shell to release.   Let the shells cool completely on the paper towels. Place shells on cooling rack until ready to fill.  I make these even a week ahead of time.  Just cover loosely with paper towels.  I also dust mine with powder sugar.  You do want air to flow around the shells to dry them out.  Keep in a safe place away from pets and critters.  

Repeat making and frying the shells with the remaining dough. If you are reusing the cannoli tubes, let them cool before wrapping them in the dough.

Filling:

2 sticks room temperature unsalted butter

¼ cup ricotta (full fat)

¼ cup cream cheese (full fat)

½ tsp. cinnamon

¼ cup finely chopped cranberries

¼ cup finely chopped candied orange

¼ cup mini chocolate chips

1 cup to 1 and ½ cup powder sugar (I like my filling not to sweet)

Cream butter and cheeses until smooth add cinnamon and powder sugar.  Mix well.  Add cranberries, candied orange and mini chocolate chips.  I use a pastry bag with large star tip to fill my cannolies. You can do this a few hours in advance.  Dust generously with powder sugar. 

Powder sugar for dusting