Harvey Morris

Desserts

Black Cherry Crisp

Ingredients

1/2 cup granulated sugar

1/4 cup plus 3 tablespoons all-purpose flour, divided

6 cups pitted fresh black cherries

1 cup quick-cooking oats

1/2 cup firmly packed dark brown sugar

1/4 cup butter, softened

Instructions

Preheat oven to 350F degrees. Grease a 13"x9" baking pan. In a large bowl, combine sugar and 3 tablespoons flour. Add cherries and toss to gently coat. Spoon mixture into prepared pan.

In medium bowl, combine oats, brown sugar and remaining 1/4 cup flour. Using a pastry blender, cut into butter until mixture is crumbly. Sprinkle evenly over cherry mixture and bake for 25 minutes, or until topping is golden brown. Let stand for 15 minutes before serving.

http://bakedchicago.com/black-cherry-crisp-2/

Breakfast

chocolate french toast

Ingredients:

3 eggs
3/4 cup milk
3 tablespoons sugar
2 tablespoons cocoa powder
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
10 pieces Challah bread, sliced thick
powdered sugar and syrup
fresh berries for garnish, optional

Beat eggs, milk, sugar, cocoa, vanilla, salt and cinnamon in medium bowl until smooth. Heat griddle or skillet over medium-low heat. Grease griddle with butter.

Dip both sides of bread in egg mixture. Place on griddle and cook for about 4 minutes on each side, or until golden brown. Serve immediately with powdered sugar and syrup. Garnish with berries, if desired.

Desserts

Granny Smith Apple Upside-Down Cake

Upside-down cake came to fame because of canned pineapple, through a 1925 Dole Pineapple contest. It became popular in part because it was easy to make. The same general recipe can substitute other fruits for a different twist. Try navel oranges, raspberries or your favorite fruit. Below is my version with Granny Smith apples.

Granny Smith Apple Upside-Down Cake

Ingredients

1 tablespoon butter, softened

1/2 cup packed dark brown sugar

3 large Granny Smith apples

1 1/4 cups all-purpose flour

3/4 cup granulated sugar

1/4 cup cornmeal

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1/2 cup milk

1/4 cup olive oil

1 egg

1 teaspoon pure vanilla extract

Instructions

Preheat oven to 350F degrees. In bottom of 10-inch cast iron skillet, spread butter. Sprinkle evenly with brown sugar.

From apples, cut and peel into 1/2-inch slices across the width of apple. Arrange in single layer over the sugar in skillet.

In large bowl, whisk flour, granulated sugar, cornmeal, baking powder and salt. In small bowl, whisk milk, oil, egg, and vanilla until blended. With mixer on low speed, add milk mixture to flour mixture and beat until blended. Increase speed to medium and beat 1 minute. Spoon batter over apples and spread evenly.

Bake for 35 to 40 minutes, or until toothpick inserted comes out clean. Cool in skillet on wire rack at least 10 minutes. Run knife around edges to loosen cake from skillet. Place platter on top of skillet and carefully invert onto platter. Let cool 30 minutes before serving.

http://bakedchicago.com/granny-smith-apple-upside-cake/

Desserts

Chocolate Mocha Cream Custard

Ingredients

2 2/3 cups whipping cream

3/4 cup granulated sugar

3/4 cup dark chocolate chips

1 teaspoon powdered instant coffee

5 egg yolks, slightly beaten

whipped cream for garnish

Instructions

Preheat oven to 350F degrees. Combine whipping cream, sugar, chocolate chips and instant coffee in heavy, medium saucepan. Heat mixture to boiling over medium heat, stirring constantly.

Remove from heat. Beat with whisk until mixture is smooth. Gradually add a small amount of hot liquid into egg yolks, stirring constantly. Return egg mixture to saucepan and blend well. Pour into eight ramekins (oven-proof).

Place ramekins in large baking pan and pour hot water into the pan, about 1" deep. Loosely place foil over than pan and bake for 40 to 45 minutes, or until set. Remove ramekins from water and let cool. Refrigerate and top with whipped cream before serving.

http://bakedchicago.com/chocolate-mocha-cream-custard-2/

Breads

rustic irish soda bread

Rustic Irish Soda Bread

Preheat your oven to 450° F. Lightly grease a baking sheet and set aside.

Sift the dry ingredients together in a large bowl, except for the oats. Combine 1 cup of buttermilk and shortening in a bowl. Stir the buttermilk mixture into the dry ingredients, mixing slowly. Add oats and mix just until combined.

Knead the dough briefly on a floured work surface. Form into a round shape. Transfer to a greased baking sheet. Make a cross on the top with the dull side of a knife edge.

Bake for 10 minutes and then reduce temperature to 375° F. Bake until brown and firm, about 45 minutes more. Let cool at least 20 minutes before slicing.

Ingredients:

3 cups whole wheat flour
2 cups all-purpose flour
1 tablespoon dark brown sugar
2 1/2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup buttermilk
2 tablespoons shortening
1/3 cup rolled oats

Number of servings: 12

Cooking time: 55 minutes

3,256

Snacks & Candies

Raspberry Jam Panini

This is a great breakfast, dessert or snack in under 2 minutes. Substitute your favorite fruit jam for additional flavor options. And if you don’t have a panini press, you can fry up in a skillet in a jiff.

Raspberry Jam Panini

Ingredients

2 tablespoons raspberry jam

2 slices of Challah bread

2 tablespoons butter, softened

confectioners' sugar for dusting

Instructions

Make a sandwich with the Challah bread and jam. If using a panini press, heat according to instructions. Butter both sides of the bread evenly. Put on panini press for about 2 minutes or until golden brown on the outside. Remove from heat and dust with confectioners' sugar and serve. This recipe serves 1 person.

If using a non-stick skillet, do not butter bread. Rather heat butter over medium high heat in skillet. Cook sandwich until golden and crisp, turning once. Remove from pan and dust with confectioners' sugar and serve.

http://bakedchicago.com/raspberry-jam-panini/

Breakfast

Sour Cream Coffee Cake

Ingredients

3/4 cup old-fashioned rolled oats, divided

1 cup all-purpose flour

1/4 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1/2 cup granulated sugar

1/2 cup packed dark brown sugar, divided

1/3 cup butter, softened

2 large eggs

1 teaspoon pure vanilla extract

8 ounces sour cream

1/2 teaspoon ground cinnamon

1 tablespoon chilled butter, cut into small pieces

Instructions

Preheat oven to 350F degrees. Spread oats in single layer on baking sheet. Bake for 6 minutes or until lightly brown. Coat 9-inch spring-form baking pan with non-stick spray. Set aside.

Reserve 1/4 cup oats and set aside. Place remaining oats in food processor. Process until finely ground. Combine processed oats, flours, baking powder, baking soda, and salt. Stir with whisk.

Place granulated sugar, 1/4 cup brown sugar, and 1/3 cup butter in large bowl. Beat with mixer on medium speed for 3 minutes or until light and fluffy. Add eggs, one at a time. Beat well after each addition. Beat in vanilla. Add flour mixture to sugar mixture alternatively with sour cream. Begin and end with flour mixture. Batter will be slightly lumpy. Spoon batter into prepared pan. Spread evenly.

Combine remaining 1/4 cup oats, brown sugar, and cinnamon in a bowl. Cut in 1 tablespoon butter with pastry blender until well blended. Sprinkle evenly on top of batter.

Bake for 38 minutes or until wooden pick inserted in center comes out clean. Top should be golden and cake should start to pull away from sides of pan. Cool in pan for 10 minute before removing. Yields 10 servings.

http://bakedchicago.com/sour-cream-coffee-cake/

Desserts

Vanilla Flan with Butterscotch Sauce

Ingredients

3 cups half-and-half

2 teaspoons pure vanilla extract

1/2 cup packed dark brown sugar

1/2 teaspoon kosher salt

5 eggs

1/2 cup granulated sugar

Instructions

Preheat oven to 350F degrees. In medium saucepan, heat half-and-half over medium heat until steaming (about 3 minutes). Remove from heat and add in vanilla.

Position rack in lower third of oven. In small bowl, combine brown sugar, 1/4 teaspoon salt, pinching and mashing to eliminate any lumps. Spoon mixture into 9-inch deep-dish pie plate. Pack into a firm, even layer.

In large bowl, whisk eggs, granulated sugar and remaining salt. Gradually whisk in half-and-half mixture until well combined. Slowly pour egg mixture in pie plate over brown sugar. Place pie plate in deep roasting pan. Place pan in oven. Pour boiling water in roasting pan to halfway up sides of pie plate. Bake 35 to 40 minutes, or until a knife inserted in center comes out clean.

Carefully remove pie plate from roasting pan. Cool on wire rack for 30 minutes. Cover and refrigerate at least 6 hours. When ready to serve, run a thin metal spatula or knife around edge of flan and invert onto serving plate.

Makes 8 servings.

http://bakedchicago.com/vanilla-flan-butterscotch-sauce/

Breakfast

Raspberry-Sour Cream Muffins

Ingredients

Topping:

1/2 cup dark brown sugar

1/3 cup all-purpose flour

2 tablespoons butter, softened

1 teaspoon ground cinnamon

Muffins:

1 1/2 cups plus 1 tablespoon all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1 large egg

3/4 cup granulated sugar

1 tablespoon butter, melted

1 cup sour cream

1 teaspoon pure vanilla extract

3/4 teaspoon finely grated lemon zest

1 cup raspberries

Instructions

Preheat oven to 375F degrees. For topping, in medium bowl combine brown sugar, flour, butter and cinnamon. Rub with your fingers to form coarse crumbs. Refrigerate until ready to use.

To make muffins, butter a 12-cup muffin pan. In medium bowl, whisk 1 1/2 cups flour with baking powder, baking soda and salt. In large bowl, using mixer, beat egg and medium speed until frothy. Add sugar and melted butter. Beat until pale yellow for 1 minute. Beat in sour cream, vanilla and lemon zest until blended. Add dry ingredients and beat at low speed until almost blended.

In bowl, toss the raspberries with remaining 1 tablespoon flour. Using spatula, fold in raspberries into batter. Fill muffin cups 3/4 full with batter and sprinkle with topping from refrigerator. Bake for 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan and let cool. Makes 1 dozen muffins.

http://bakedchicago.com/raspberry-sour-cream-muffins/

Entrees

tuna noodle casserole

Ingredients:

8 ounces wide egg noodles
2 tablespoons olive oil
1/2 cup chopped yellow onion
1/3 cup chopped carrot
2 tablespoons all-purpose flour
2 3/4 cups milk
4 ounces cream cheese, softened
2 tablespoons Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup peas
2 ounces grated Parmigiano-Reggiano cheese, divided
10 ounces albacore tuna in water, drained and flaked

Preheat broiler. Cook noodles according to package directions. Drain. Heat a large skillet over medium heat. Add oil to pan and swirl to coat. Add onion and carrot, cooking for 6 minutes or until carrot is almost tender. Stir occasionally. Sprinkle with flour and cook 1 minute more, stirring constantly.

Gradually stir in milk and cook for 5 minutes. Stir constantly with whisk until slightly thick. Stir in cream cheese, mustard, salt and pepper. Cook 2 minute, stirring constantly.

Remove pan from heat. Stir in noodles, peas, 1/4 cup Parimigiano-Reggiano cheese and tuna. Spoon mixture into shallow broiler-safe 2-quart baking dish coated with non-stick spray. Top with remaining Parmigiano-Reggiano cheese. Broil 3 minutes or until golden and bubbly.

Let stand 5 minutes before serving. Yields 6 servings.

Desserts

Mom’s Miracle Whip Chocolate Cake

Mom

Ingredients

2 cups all-purpose flour

2 teaspoons baking soda

3 tablespoons cocoa powder

1 cup granulated sugar

3/4 cup Miracle Whip

1 cup cold water

1 teaspoon vanilla extract

Instructions

Preheat oven to 350F degrees. In a large bowl, sift together flour, baking soda, cocoa powder and sugar. Repeat 3 times for a total of 4 sifts. Mix in Miracle Whip, water and vanilla. Stir just until wet ingredients are blended.

Bake for 25 to 30 minutes, or until a toothpick inserted in center comes out clean. Let cool at least 30 minutes before slicing.

Notes

I'm unsure of the provenance of this recipe. It is one my Mom made in the 70's - most likely inspired from a recipe in one of her Better Ladies Garden & Home-type magazines. Miracle Whip is a registered trademark of Kraft Foods. So it's very likely they came up with the original recipe in their test kitchens.

Either way, it's a great cake! It's very simple - and one way I like to "dress it up" is to bake it in a Bundt cake pan and sprinkle powdered sugar over the top before serving, or drizzle on top some dark chocolate.

http://bakedchicago.com/moms-miracle-whip-chocolate-cake/

Entrees

grilled cheese & bacon sandwiches

Ingredients:

1 large garlic clove, minced
4 ounces shredded white cheddar cheese
8 slices sour dough or Challah bread
2 cups fresh baby spinach leaves
8 1/4-inch thick slices tomato
8 slices center-cut thick bacon, cooked

Heat a large non-stick skillet over medium-low heat. Coat pan with cooking spray. Add garlic and cook for 10 minutes or until golden brown. Stir occasionally.

Sprinkle 2 tablespoons cheese over each of 4 bread slices. Top each slide with 1/2 cup spinach, 2 tomato slices, even amount of garlic, and 2 bacon slices. Sprinkle each with 2 tablespoons cheese. Top with the remaining 4 bread slices.

Heat skillet over medium heat (or use panini press for crunchier textures). Coat pan with cooking spray. Place sandwiches in pan and cook for 3 minutes on each side, or until golden brown and cheese melts. Slice diagonally and serve.

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