All Posts By:

Harvey Morris

Desserts

Rustic Applesauce Cake

Rustic Applesauce Cake

Ingredients

1/2 cup vegetable oil
3 large Granny Smith apples, peeled, cored, quartered and cut into chunks
1/2 cup dark brown sugar
2 large eggs
1 1/2 cups all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
confectioners' sugar for dusting

Instructions

Preheat oven to 350F degrees. Lightly oil a Bundt cake pan. In medium saucepan, bring apples and 1/4 cup water to simmer over high heat. Cover, reduce heat to medium, and cook until apples are tender (about 12 minutes). Mash apples with whisk, stirring for about 2 more minutes while liquid continues to evaporate. Remove from heat.

Whisk brown sugar into apples and then whisk in oil. Whisk in eggs, flour, salt, baking powder, baking soda, cinnamon and nutmeg.

Transfer batter to prepared Bundt pan and bake for 30 to 35 minutes until golden brown (a toothpick inserted in center should come out clean). Let cool in pan on a wire rack for 20 minutes. Then invert cake and let cool on cake platter or plate, and dusting top with confectioners' sugar before slicing and serving.

http://bakedchicago.com/rustic-applesauce-cake/

Snacks & Candies

Lime Jerky

Lime Jerky

Ingredients

2 large jalapenos, halved, 1 seeded
1 cup fresh lime juice
1 quart Miller Chill low calorie lime beer
1/2 cup soy sauce
kosher salt
coarsely ground black pepper
2 lbs trimmed beef top round, 1 1/2 inches thick

Instructions

In mini food processor, puree seeded jalapeno along with 1/4 cup of lime juice. Transfer puree to large bowl. Stir in beer, soy sauce, unseeded jalapeno and remaining 3/4 cup of lime juice.

Take beef and cut into 1/4-inch thick slices with or against the grain. Add beef to marinade a few slices at a time. Stir well to coat each slice with marinade. Cover and refrigerate for 6 to 8 hours.

Preheat oven to 200F degrees. Set a large wire rack on each of 3 large rimmed baking sheets. Remove beef from marinade and pat dry with paper towels. Arrange beef on racks, leaving 1/4 inch between slices. Sprinkle with kosher salt and black pepper. Bake for about 4 hours, until jerky is firm and almost completely dry. Let cool completely on racks before serving.

Jerky can be refrigerated in airtight container for up to 6 weeks.

http://bakedchicago.com/lime-jerky/

Beverages

Watermelon Cooler

Watermelon Cooler

Ingredients

3 pounds watermelon
2 tablespoons fresh mint
1 tablespoon super fine granulated sugar
ice cubes
1 1/4 cups ginger ale
1/4 cup vodka
1 tablespoon fresh lemon juice
4 splashes bitters

Instructions

Puree watermelon in food processor. Muddle fresh mint with sugar in large pitcher. Fill with ice cubes. Stir in 2 cups puree, ginger ale, vodka, lemon juice and bitters. Garnish with fresh mint. Serves 6 to 8.

http://bakedchicago.com/watermelon-cooler/

Desserts

Banana Parfait

Banana Parfait

Ingredients

4 ripe bananas, peeled and cut into chunks
1/3 cup granulated sugar
2 tablespoons water
2 cups Greek yogurt
toasted coconut for garnish

Instructions

Combine bananas, sugar and water in a blender. Puree until smooth. Spoon 2 tablespoons of banana puree mixture into a tumbler and add 1/4 cup yogurt. Repeat layers and top with toasted coconut. Makes about 4 servings.

http://bakedchicago.com/banana-parfait/

Desserts

Granny Smith Apple Bread Pudding

Granny Smith Apple Bread Pudding

Ingredients

6 tablespoons butter, melted
3 large eggs
1 1/2 cups Granny Smith apples, cored, peeled and diced small
2 tablespoons all-purpose flour
1/2 cup granulated sugar
kosher salt
6 ounces rustic white bread, crusts removed and torn into 1/2-inch pieces

Instructions

Preheat oven to 350F degrees. Lightly butter a 2-quart baking pan. Place eggs, apples, flour, sugar and salt in pan and whisk to combine.

Scatter bread over apple mixture and drizzle butter on top. Bake until golden brown (about 40 minutes). Let cool slightly. Serve warm or at room temperature.

http://bakedchicago.com/granny-smith-apple-bread-pudding/

Desserts

Granny Smith Apple Bread Pudding

Granny Smith Apple Bread Pudding

Ingredients

6 tablespoons butter, melted
3 large eggs
1 1/2 cups Granny Smith apples, cored, peeled and diced small
2 tablespoons all-purpose flour
1/2 cup granulated sugar
kosher salt
6 ounces rustic white bread, crusts removed and torn into 1/2-inch pieces

Instructions

Preheat oven to 350F degrees. Lightly butter a 2-quart baking pan. Place eggs, apples, flour, sugar and salt in pan and whisk to combine.

Scatter bread over apple mixture and drizzle butter on top. Bake until golden brown (about 40 minutes). Let cool slightly. Serve warm or at room temperature.

http://bakedchicago.com/granny-smith-apple-bread-pudding-2/

Soups, Salads & Sides

Bacon and Cheddar Grits

Bacon and Cheddar Grits

Ingredients

4 slices bacon
4 1/2 cups water
1 cup quick-cooking grits
kosher salt
ground black pepper
1 1/2 cups grated sharp Cheddar cheese

Instructions

In medium saucepan, cook bacon (finely chopped)over medium heat. Stir occasionally until bacon is browned. With slotted spoon, transfer bacon to small bowl. Remove pan from heat and add water.

Bring to a boil over high heat and whisk in grits. Whisk until mixture begins to thicken, then reduce heat to low and gently simmer. Stir occasionally and cook for 25 minutes or until creamy.

Season with pepper and salt. Whisk in 1 cup cheese and 3/4 bacon mixture. Pour into a 2-quart serving dish and top with 1/2 cup cheese and the remaining bacon.

http://bakedchicago.com/bacon-cheddar-grits/

Desserts

Baked Raspberry Custard

Baked Raspberry Custard

Ingredients

1/4 cup butter
3/4 cup whole milk
3 large eggs
1/2 cup plus 1 tablespoon granulated sugar
1/2 cup all-purpose flour
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
2 cups raspberries

Instructions

Preheat oven to 400F degrees. In oven, melt butter in 9-inch pie plate for about 5 minutes.

Blend milk, eggs, 1/2 cup sugar, flour, salt and vanilla in blender. Add melted butter and blend until smooth (about 30 seconds).

Distribute berries evenly in pie plate and pour batter over top. Sprinkle with 1 tablespoon sugar and bake until slightly puffed and just set in middle (about 20 to 25 minutes). Heat broiler and broil until top is deep golden brown (2 to 3 minutes). Serve warm.

http://bakedchicago.com/baked-raspberry-custard/

Soups, Salads & Sides

Mashed Potato Pancakes

Mashed Potato Pancakes

Ingredients

2 cups mashed potatoes
1 large egg
1/4 cup shredded Parmesan cheese
kosher salt
ground black pepper
1 teaspoon vegetable oil

Instructions

In large bowl, mix mashed potatoes, egg and Parmesan cheese. Season with salt and pepper and mix well to combine.

In large nonstick skillet, heat vegetable oil over medium-high heat. In batches, drop heaping tablespoonfuls of potato mixture into skillet, pressing with spatula to flatten slightly.

Cook until golden brown on bottom, about 3 minutes. Repeat with remaining potato mixture. Serve warm with sour cream as condiment, if desired, and a side dish of chunky apple sauce.

http://bakedchicago.com/mashed-potato-pancakes-2/

 

Desserts

Dark Chocolate Coconut Cream Pie

Dark Chocolate Coconut Cream Pie

Ingredients

1 unbaked 9-inch pie crust
1 package vanilla pudding pie filling mix (cook and serve)
1/2 cup granulated sugar
1/4 cup dark cocoa powder
1 3/4 cups milk
1 cup sweetened coconut flakes
2 cups frozen whipped topping, thawed

Instructions

Bake pie crust, per instructions on package, and cool completely. Stir together dry pudding mix, sugar and cocoa in large microwave-safe bowl. Gradually add milk, stirring with whisk until blended.

Microwave on high for 6 minutes, stirring with whisk every 2 minutes, until mixture boils and is thickened and smooth. If necessary, microwave in additional 1 minute increments. Stir.

Cool for 5 minutes in bowl, then stir in coconut. Pour into prepared pie crust. Carefully press plastic wrap directly onto pie filling. Cool, then refrigerate for 6 hours or until firm. Top with whipped topping and garnish with coconut.

http://bakedchicago.com/dark-chocolate-coconut-cream-pie/

Entrees

Chicago-style Deep Dish Pizza

 

Chicago-style Deep Dish Pizza

Cook Time: 40 minutes

Yield: 2 medium-sized pizzas

Chicago-style Deep Dish Pizza

Ingredients

1 envelope rapid rise yeast
2 cups water, luke warm
1/2 cup vegetable oil
1/4 cup extra virgin olive oil, plus 3 tablespoons, divided
1/2 cup cornmeal
5 1/2 cups all-purpose flour
1/3 pound sliced smoked mozzarella cheese
2 cups plum tomatoes, drained and crushed
1 teaspoon dried basil
1 teaspoon dried oregano
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 pound Italian bulk sausage, cooked and drained
3 tablespoons Parmesan cheese, grated

Instructions

Place water in mixing bowl of stand mixer. Sprinkle yeast over water and let stand 5 minutes to dissolve.

Pour in vegetable oil, olive oil, cornmeal and 3 cups of flour. Mix with beater for 10 minutes. Add remaining flour, and switch to dough hook. Mix for 5 minutes.

Pour dough onto floured surface and cover with large bowl. Let is rise until doubled, about 1 hour. Punch the dough down, and let it rise again.

Preheat oven to 475F degrees. Grease two 9-inch round cake pans. Divide dough evenly between both pans. Press dough out so that it goes all the way up the sides of pans. Lay slices of mozzarella cheese onto crusts in a tile formation. Put tomatoes over the mozzarella, season with basil, oregano, garlic and kosher salt. Add Italian sausage sprinkled across top. Then sprinkle Parmesan cheese over top and drizzle with remaining olive oil.

Bake 35 to 40 minutes, until top is golden brown and crust is lightly browned. Slice warm and eat it up!

http://bakedchicago.com/chicago-style-deep-dish-pizza/

 

 

 

Beverages

Raspberry-Orange Bellinis

Raspberry-Orange Bellinis

Ingredients

16 ounces raspberries
1/3 cup fresh orange juice
1 tablespoon fresh lemon juice
Prosecco, chilled
orange slices for garnish

Instructions

In a blender or food processor, place raspberries, orange juice and lemon juice. Process until smooth, then strain mixture and discard solids. Chill raspberry mixture for at least 4 hours.

To serve, pour 2 tablespoons raspberry sauce into a glass. Add Prosecco to fill glass. Garnish with orange slices and serve immediately.

http://bakedchicago.com/raspberry-orange-bellinis-2/