Captain Rodney's Cheesebake

Tasted this delicious dip at the Cook's Nook Christmas Open House in McPherson and recreated it for a recent K-State tailgate. The recipe in included on the bottle of the dipping and grilling glaze. 

Captain Rodney's Cheesebake

1/2 cup mayonnaise

8 oz. cream cheese, at room temperature

2 cups grated Cheddar cheese

2 green onions, chopped — divided use

1/2 cup Captain Rodney’s Original Boucan Glaze — divided use

1/2 cup bacon bits, divided use

6 butter crackers (such as Ritz), crushed

1. Mix mayonnaise, cream cheese, Cheddar cheese, most of the bacon, most of the onions and ¼ cup Captain Rodney’s Boucan Glaze and place in baking dish.
2. Top with crackers and bake in preheated 350° oven for 15 minutes.
3. Top with remaining bacon bits and onions; drizzle with remaining Boucan Glaze

Strawberry Hill's Povitica Bread Pudding

Strawberry Hill Baking Company was featured in the Taste section of KANSAS! Magazine (vol. 78, issue 1). It's a company stepped in history that offers an Old World recipe that results is an eye-popping 2 1/2-lb. loaf of povitica (po-va-teet-sa), a Croatian bread that forms the foundation of their  product line. The bread is delicious as a stand alone product but their website offers up several recipes that are based on their bread. 

RECIPE: GRANDMA’S BREAD PUDDING  — Handwritten in the corner of Grandma’s original bread pudding recipe was the comment, "Only for special occasions". Another recipe on Strawberry Hill Bakery’s website turns povitica into the ultimate French toast.

Apple Cinnamon Bread Pudding Recipe 

Yield: 6 to 8 individual pudding-filled ramekins

 

INGREDIENTS:

2 cups milk

1/4 cup (1/2 stick) butter

4 large eggs, slightly beaten

1/2 cup granulated sugar

1 teaspoon ground cinnamon

1/2 cup raisins

1/4 teaspoon kosher salt

6 (1-inch thick) slices Strawberry Hill Baking Company’s Apple Cinnamon Povitica, cubed

INSTRUCTIONS: 

1.   Preheat oven to 350°F.

2.   In a two-quart saucepan, heat the milk and butter over medium heat.

3.   In a large bowl, mix eggs, sugar, cinnamon, raisins, and salt.

4.   Place cubes evenly into 6 to 8 ungreased ramekins.

5.   Pour liquid mix in each ramekin making sure to coat each cube of povitica completely.

6.   Bake uncovered 35 to 40 minutes or until knife inserted into center come out clean.

Notes: Any povitica may be used for this recipe Cokolada (Chocolate) and English Walnut also yield great results. Raisins may be omitted or replaced with cranberries or chocolate chips.

STRAWBERRY HILL BAKING COMPANY, 7226 W. Frontage Rd., Merriam, KS 66203 (located in Northeast Johnson County, Kansas, south of downtown Kansas City)

Retail Store Hours: M-F 9-5 / Sat. 9-2

A full range of offerings can be found online @ strawberryhill.com

Place an order at their Call Center: 800-631-1002. 

Do an online web search -“povitica live”- to see what’s happening in their baking area. or arrange a bakery tour for groups of 10 of more. 

Not only did I have the pleasure of interviewing Marc O'Leary, executive director of Strawberry Hill Baking Company, we left with t-shirts and a loaf of their delicious bread. 

1-Hour Soft & Fluffy Dinner Rolls — FRESH FROM THE OVEN ROLLS ON THANKSGIVING

FRESH FROM THE OVEN ROLLS ON THANKSGIVING — I'd seen several versions of this recipe on Pinterest and decided to experiment with it as a possibility for Thanksgiving.  I divided the rolls putting them in two  9 x 9-inch baking dishes. I baked one dish immediately after the last 15 to 20 minute rise but refrigerated the other dish as I wanted to see how the rolls would turn out after an overnight stay in the fridge. The next day I took them out as I preheated the oven, allowing them to come to room temperature. I noticed no difference in overall quality so these are the rolls I'll make for Thanksgiving — I'll make the dough and shape on Wednesday, then serve freshly baked rolls on Thanksgiving. 

1-Hour Soft & Fluffy  Dinner Rolls     Makes 18

1 cup water

1/2 cup milk 
2 tablespoons butter + extra for brushing tops after baking
2 tablespoons honey or maple syrup  
1 tablespoon active-dry yeast
3 1/2 to 4 cups all-purpose flour
1 teaspoon fine sea salt

1. Prep oven & baking dish: Preheat the oven to 400°F.  Grease a 9 x 13-inch or two 9 x 9-inch baking dish(es/pan(s) with cooking spray, and set aside.
2. Heat the liquids: In a microwave-safe bowl or measuring cup, stir together the water and milk and milk; add the honey or maple syrup. Microwave the mixture at 30 second intervals until it reaches 110°F and the butter is mostly melted.
   
3. Add yeast:  Pour the liquid mixture into the large bowl of a stand mixer.  Then sprinkle the yeast evenly on top, give it a quick stir with a fork or dough hook to combine, and let the yeast activate for 5 minutes until it is foamy.
4. Add dry ingredients:  Add in 3 1/2 cups of flour and the salt.
5. Mix: Use the dough-hook to mix in the dry ingredients on medium-low speed until combined. If the dough is sticking to the sides of the bowl, add in 1/4 cup more flour at a time until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch. (Only use up to 4 cups of flour total.) Continue mixing on low speed for 4 to 5 minutes until the dough is smooth. Then form the dough into a ball with your hands and transfer it to a greased bowl.
   
6. Let the dough rise: Cover the bowl with a damp towel or paper towel, and let it rise briefly for 15 minutes.

   

   Dough after a 15 minute rise.

7. Form the rolls: Gently punch the dough down and divide into 18 equal-sized pieces. Form each piece into a ball and place the dough balls in the greased baking dish. Cover the dish again with a damp towel or paper towel and let the dough balls rise for an additional 15 to 20 minutes.
   
8. Bake: Uncover and bake for about 20 minutes, or until the rolls or until nicely browned on both the bottom and top; internal temp should read between 190 to 200°.
9. Finishing: Remove from oven and brush with more butter Transfer the baking dish to a wire cooling rack and brush the tops of the rolls with melted butter.
   

Recipe without photos . . .1-Hour Soft & Fluffy  Dinner Rolls     Makes 18

1 cup water

1/2 cup milk 
2 tablespoons butter + extra for brushing tops after baking
2 tablespoons honey or maple syrup  
1 tablespoon active-dry yeast
3 1/2 to 4 cups all-purpose flour
1 teaspoon fine sea salt

1. Prep oven & baking dish: Preheat the oven to 400°F.  Grease a 9 x 13-inch or two 9 x 9-inch baking dish(es)/pan(s) with cooking spray, and set aside.
2. Heat the liquids: In a microwave-safe bowl or measuring cup, stir together the water and milk and milk; add the honey or maple syrup. Microwave the mixture at 30 second intervals until it reaches 110°F and the butter is mostly melted.
3. Add yeast:  Pour the liquid mixture into the large bowl of a stand mixer.  Then sprinkle the yeast evenly on top, give it a quick stir with a fork or dough hook to combine, and let the yeast activate for 5 minutes until it is foamy.
4. Add dry ingredients:  Add in 3 1/2 cups of flour and the salt.
5. Mix: Use the dough-hook to mix in the dry ingredients on medium-low speed until combined. If the dough is sticking to the sides of the bowl, add in 1/4 cup more flour at a time until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch. (Only use up to 4 cups of flour total.) Continue mixing on low speed for 4 to 5 minutes until the dough is smooth. Then form the dough into a ball with your hands and transfer it to a greased bowl.
6. Let the dough rise: Cover the bowl with a damp towel or paper towel, and let it rise briefly for 15 minutes.
7. Form the rolls: Gently punch the dough down and divide into 18 equal-sized pieces. Form each piece into a ball and place the dough balls in the greased baking dish. Cover the dish again with a damp towel or paper towel and let the dough balls rise for an additional 15 to 20 minutes.
8. Bake: Uncover and bake for about 20 minutes, or until the rolls or until nicely browned on both the bottom and top; internal temp should read between 190 to 200°.
9. Finishing: Remove from oven and brush with more butter Transfer the baking dish to a wire cooling rack and brush the tops of the rolls with melted butter.

Old Fashioned Cornflake Candy

An old fashioned recipe that heralds back to our childhoods. We are them like cookies but they are really more like a candy . . . as in full of sugar. This is Barry’s mid-week treat!

Old Fashioned Cornflake Candy     Makes about 30 pieces

1 cup of granulated sugar

1 cup of light corn syrup

1 heaping cup of creamy peanut butter

1 teaspoon of pure vanilla 

4 to 6 cups of plain cornflakes

Extra additions: a handful of coarsely chopped peanuts, mini chocolate chips, raisins, craisins, etc. 

 

1. Spread wax paper on counter top.
2.  Combine sugar and corn syrup in a large saucepan and cook, stirring occasionally, over medium to medium-high heat until mixture begins to boil. 
3. Remove from the heat; blend in the peanut butter and vanilla. 
4. Add cornflakes, 2 cups at a time until mixture thickens. 
   
5. Working quickly, portion with a scoop (mine held about 1 ½ to 2 tablespoons of mixture) or drop by spoonfuls onto the wax paper; let cool. (Tip: spray scoop or spoons with pan release so mixture does not stick.) Can also press out on a buttered 9 x 13 inch baking pan and cut into squares. 
   
   
   
   
6. Once dried and fully set, place in small cupcake liners. 

Recipe without photos . . .

Old Fashioned Cornflake Candy     Makes about 30 pieces

1 cup of granulated sugar

1 cup of light corn syrup

1 heaping cup of creamy peanut butter

1 teaspoon of pure vanilla 

4 to 6 cups of plain cornflakes

Extra additions: a handful of coarsely chopped peanuts, mini chocolate chips, raisins, craisins, etc. 

1. Spread wax paper on counter top.
2.  Combine sugar and corn syrup in a large saucepan and cook, stirring occasionally, over medium to medium-high heat until mixture begins to boil. 
3. Remove from the heat; blend in the peanut butter and vanilla. 
4. Add cornflakes, 2 cups at a time until mixture thickens. 
5. Working quickly, portion with a scoop (mine held about 1 ½ to 2 tablespoons of mixture) or drop by spoonfuls onto the wax paper; let cool. (Tip: spray scoop or spoons with pan release so mixture does not stick.) Can also press out on a buttered 9 x 13 inch baking pan and cut into squares. 
6. Once dried and fully set, place in small cupcake liners. 

Slow Cooker Creamy Tomato Basil Chicken

This flavorful, slow cooker chicken dish is great for a busy day. I served it over quick cooking angel hair pasta with a salad on the side. Recipe came from Recipe Rebel blog.

Slow Cooker Creamy Tomato Basil Chicken   4 servings

1 (14 oz.) can diced tomatoes with Italian herbs

3/4 cup tomato pasta sauce

3/4 cup heavy cream or evaporated milk 

2 tablespoons cornstarch

2 teaspoons minced garlic

1 teaspoon salt

1/2 teaspoon dried basil

1/4 teaspoon black pepper

4 boneless skinless chicken breasts

2 tablespoons finely chopped fresh basil

1. Add tomatoes and pasta sauce to a 3-6 quart slow cooker.

2. Whisk together cream and cornstarch and add to the slow cooker. Stir in garlic, salt, basil and pepper.

3. Add chicken breasts and press down into the sauce.

   
4. Cook on low for 3 to 5 hours, until a meat thermometer reads 165° F. 
   
5. Stir in fresh basil and serve over pasta or rice.

Recipe without photos . . .

Slow Cooker Creamy Tomato Basil Chicken   4 servings

1 (14 oz.) can diced tomatoes with Italian herbs

3/4 cup tomato pasta sauce

3/4 cup heavy cream or evaporated milk 

2 tablespoons cornstarch

2 teaspoons minced garlic

1 teaspoon salt

1/2 teaspoon dried basil

1/4 teaspoon black pepper

4 boneless skinless chicken breasts

2 tablespoons finely chopped fresh basil

1. Add tomatoes and pasta sauce to a 3-6 quart slow cooker.

2. Whisk together cream and cornstarch and add to the slow cooker. Stir in garlic, salt, basil and pepper.

3. Add chicken breasts and press down into the sauce.

4. Cook on low for 3 to 5 hours, until a meat thermometer reads 165° F. 
5. Stir in fresh basil and serve over pasta or rice.

Instant Pot Seasoned Black Beans

The Instant Pot is ideal for cooking dried beans. This recipe from Kristine’s Kitchen blog outlines the procedure for cooking either soaked or unsoaked beans. Seasonings impart flavor to beans that would otherwise be bland. 

Instant Pot Seasoned Black Beans


1 pound dry black beans


3 cups water for soaked beans; 3 ½ cups water for unsoaked beans


½ onion (chopped)


3 cloves garlic (minced)


½ teaspoon ground cumin


½ teaspoon chili powder


¼ teaspoon pepper


1 teaspoon salt (or to taste)

1. Rinse and pick over dry beans to make sure there aren’t any small pebbles or other debris.

2. Optional: Soak beans by placing beans in a large bowl and filling the bowl with cool, filtered water. Cover the bowl and let it sit at room temperature for 8-12 hours. Then drain and rinse beans.

3. Place black beans (soaked or unsoaked), water, onion, garlic, cumin, chili powder and pepper in Instant Pot. Stir.

4. Close the Instant Pot lid and turn the steam release valve to the sealing position.

5. Set the cook time using the Pressure Cook or Manual button, at high pressure:
Unsoaked Beans: 25 minutes for firmer beans or 30 minutes for softer beans.
Soaked Beans: 8 minutes for firmer beans or 10 minutes for softer beans.
(The Instant Pot will take about 10 to 15 minutes to reach pressure and then the cook time will begin counting down.)

6. When the cook time ends, allow the pressure to release naturally for 15 minutes (just leave the Instant Pot alone after the cook time ends).

7. Quick release any remaining pressure by carefully moving the steam release valve to the venting position using the handle of a long spoon. Once all of the steam has escaped and the pin drops down, carefully open the Instant Pot lid. 

8. Stir in salt. Serve.


NOTES

Beans can be cooled and then stored in the refrigerator for 3-4 days or in the freezer for 2-3 months in an airtight container.

Easy Black Bean Vegetarian Chili with Spiced Yogurt

This is yet another recipe my sister, Marla Payne, found, tested and then shared. Skinny Taste blog was the source and I definitely concur with their assessment of this recipe: Easy Black Bean Vegetarian Chili topped with Spiced Yogurt takes about 20 minutes to cook but tastes like it simmered for hours.https://www.skinnytaste.com/black-bean-vegetarian-chili/#recipeThe source Easy Black Bean Vegetarian Chili topped with Spiced Yogurt.

Easy Black Bean Vegetarian Chili with Spiced Yogurt   6 servings

Spice Mix:

1 1/4 tablespoon cumin

1 1/4 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon smoked paprika

1 teaspoon kosher salt

Chili:

3/4 cup whole milk plain yogurt (I used homemade yogurt)

2 (15 oz.) cans black beans (or use Instant Pot Seasoned Black Beans)

1 tablespoon olive oil

1 medium onion, chopped

1 red bell pepper, chopped

1 diced jalapeno, plus more for garnish

1 (10 oz.) can Rotel tomatoes with green chilies

8 ounces frozen corn

1(8 oz.) can tomato sauce

3/4 cup less-sodium vegetable broth

Optional Toppings: chopped jalapenos shredded cheddar, diced red onions, cilantro, diced avocado

1. Mix the spices in a small bowl. Mix1 1/2 teaspoons with the yogurt and set aside.
   
   
   
   
2. Place 1 can of beans, not drained in the blender with 1/2 cup of water and puree. Drain the second can.
3. Add oil to a large pot over medium heat, add the onions, bell pepper and jalapeno and cook 3 to 4 minutes.
   
4. Add tomatoes, corn, beans, pureed beans, tomato sauce, vegetable broth and remaining spices.
5. Serve topped with spiced yogurt plus your favorite optional toppings.

Note: Refrigerate chili for up to 4 days or freeze for up to 3 months.

Recipe without photos . . . Easy Black Bean Vegetarian Chili with Spiced Yogurt   6 servings

Spice Mix:

1 1/4 tablespoon cumin

1 1/4 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon smoked paprika

1 teaspoon kosher salt

Chili:

3/4 cup whole milk plain yogurt (I used homemade yogurt)

2 (15 oz.) cans black beans (or use Instant Pot Seasoned Black Beans)

1 tablespoon olive oil

1 medium onion, chopped

1 red bell pepper, chopped

1 diced jalapeno, plus more for garnish

1 (10 oz.) can Rotel tomatoes with green chilies

8 ozs. frozen corn

1(8 oz.) can tomato sauce

3/4 cup less-sodium vegetable broth

Optional Toppings: chopped jalapenos shredded cheddar, diced red onions, cilantro, diced avocado

1. Mix the spices in a small bowl. Mix1 1/2 teaspoons with the yogurt and set aside.
2. Place 1 can of beans, not drained in the blender with 1/2 cup of water and puree. Drain the second can.
3. Add oil to a large pot over medium heat, add the onions, bell pepper and jalapeno and cook 3 to 4 minutes.
4. Add tomatoes, corn, beans, pureed beans, tomato sauce, vegetable broth and remaining spices.
5. Serve topped with spiced yogurt plus your favorite optional toppings.

Chiffon Pecan Pie Cake

This unique recipe appeared in the latest (Nov. 2021) issue of Food Network Magazine combining the flavors of pecan pie with a light and airy chiffon cake laced with ground pecans. Seemed an appropriate choice for a birthday cake for our friend, Chris McFadden.

Chiffon Pecan Pie Cake

For the Cake:

6 large eggs

3/4 teaspoon cream of tartar

1 cup granulated sugar

3/4 cup packed light brown sugar

1/3 cup vegetable oil

1 tablespoon pure vanilla extract

1/3 cup milk

1 1/2 cups cake flour

3/4 cup pecans, finely ground

1 1/4 teaspoons baking powder

1/2 teaspoon salt

For the Glaze:

1 1/4 sticks (10 tablespoons) unsalted butter

1 cup pecans, finely chopped (I left mine a halves)

2/3 cup packed light brown sugar

2/3 cup heavy cream

1/3 cup dark corn syrup

1/2 teaspoon salt

1. Position a rack in the lower third of the oven and preheat to 325˚ F. Separate the eggs; put the whites in one large bowl and the yolks in another. Let stand at room temperature to warm up while you assemble all the other ingredients, about 30 minutes. (Be prepared to make the cake batter without stopping so the eggs don’t deflate.)
2. Add the cream of tartar to the egg whites and beat with a mixer on medium speed until thickened and starting to turn white, 1 to 2 minutes. Gradually beat in 1/2 cup granulated sugar, then increase the speed to medium high and beat until the egg whites are glossy, thick and hold stiff peaks but are not dry, about 5 more minutes. Set aside while making the rest of the batter (don’t do this ahead of time or the egg whites will deflate). 
   
   
   

   
3. Add the remaining 1/2 cup granulated sugar to the egg yolks along with the brown sugar. Beat with the mixer (no need to wash the beaters) until smooth and lightened in color, about 2 minutes. Beat in the vegetable oil and vanilla until smooth and thick, then beat in the milk (the batter will be thin). Add the flour, ground pecans, baking powder and salt and beat on low speed until thoroughly combined.
   
   
   
   
4. Add about one-third of the beaten egg whites to the batter and fold in with a rubber spatula until combined. Add the remaining egg whites and continue to fold until no white streaks remain. Pour into an ungreased 10-inch tube pan or angel food cake pan and run the spatula around the center of the batter to create a line where excess air can escape as the cake rises.
   
   
   

   
5. Bake the cake until the top is golden and springs back when touched and a long skewer inserted into the center comes out clean, about 1 hour. Remove from the oven and immediately turn the cake upside down over the slim neck of a bottle (if your pan has feet, use those instead). Let cool completely. Use a thin spatula to loosen the cake around the sides and middle of the pan. Turn out onto a platter.
   
6. Make the glaze: Melt the butter in a medium saucepan over medium heat. Add the pecans and cook, stirring, until lightly toasted, 2 to 3 minutes. Add the brown sugar, heavy cream, corn syrup and salt and carefully stir to combine. Continue to cook, stirring, until the sauce thickens slightly and starts to pull away from the sides of the pan when stirring, about 5 minutes. Set aside to cool and thicken, stirring occasionally, about 20 minutes.
7. When the glaze has thickened but is still pourable, spoon it over the cake, letting it drip down the sides. As the glaze cools, use the spoon or spatula to spread some of the pecans that fell down onto the top and sides. Let stand, at least 30 minutes.

Recipe without photos . . . Chiffon Pecan Pie Cake

For the Cake:

6 large eggs

3/4 teaspoon cream of tartar

1 cup granulated sugar

3/4 cup packed light brown sugar

1/3 cup vegetable oil

1 tablespoon pure vanilla extract

1/3 cup milk

1 1/2 cups cake flour

3/4 cup pecans, finely ground

1 1/4 teaspoons baking powder

1/2 teaspoon salt

For the Glaze:

1 1/4 sticks (10 tablespoons) unsalted butter

1 cup pecans, finely chopped (I left mine a halves)

2/3 cup packed light brown sugar

2/3 cup heavy cream

1/3 cup dark corn syrup

1/2 teaspoon salt

1. Position a rack in the lower third of the oven and preheat to 325˚ F. Separate the eggs; put the whites in one large bowl and the yolks in another. Let stand at room temperature to warm up while you assemble all the other ingredients, about 30 minutes. (Be prepared to make the cake batter without stopping so the eggs don’t deflate.)
2. Add the cream of tartar to the egg whites and beat with a mixer on medium speed until thickened and starting to turn white, 1 to 2 minutes. Gradually beat in 1/2 cup granulated sugar, then increase the speed to medium high and beat until the egg whites are glossy, thick and hold stiff peaks but are not dry, about 5 more minutes. Set aside while making the rest of the batter (don’t do this ahead of time or the egg whites will deflate). 
3. Add the remaining 1/2 cup granulated sugar to the egg yolks along with the brown sugar. Beat with the mixer (no need to wash the beaters) until smooth and lightened in color, about 2 minutes. Beat in the vegetable oil and vanilla until smooth and thick, then beat in the milk (the batter will be thin). Add the flour, ground pecans, baking powder and salt and beat on low speed until thoroughly combined.
4. Add about one-third of the beaten egg whites to the batter and fold in with a rubber spatula until combined. Add the remaining egg whites and continue to fold until no white streaks remain. Pour into an ungreased 10-inch tube pan or angel food cake pan and run the spatula around the center of the batter to create a line where excess air can escape as the cake rises.
5. Bake the cake until the top is golden and springs back when touched and a long skewer inserted into the center comes out clean, about 1 hour. Remove from the oven and immediately turn the cake upside down over the slim neck of a bottle (if your pan has feet, use those instead). Let cool completely. Use a thin spatula to loosen the cake around the sides and middle of the pan. Turn out onto a platter.
6. Make the glaze: Melt the butter in a medium saucepan over medium heat. Add the pecans and cook, stirring, until lightly toasted, 2 to 3 minutes. Add the brown sugar, heavy cream, corn syrup and salt and carefully stir to combine. Continue to cook, stirring, until the sauce thickens slightly and starts to pull away from the sides of the pan when stirring, about 5 minutes. Set aside to cool and thicken, stirring occasionally, about 20 minutes.
7. When the glaze has thickened but is still pourable, spoon it over the cake, letting it drip down the sides. As the glaze cools, use the spoon or spatula to spread some of the pecans that fell down onto the top and sides. Let stand, at least 30 minutes.