Apple Crisp

This recipe is the perfect balance of crisp to apples and a gorgeous buttery cinnamon flavor. It’s just right for Fall.

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Apple Crisp

Preheat oven to 350F.

Step 1: Prepare Apples

To a mixing bowl add:

1/3 cup sugar

2 Tbsp flour

1/2 tsp cinnamon

Sift together, then add:

4 cups apples, sliced

Toss to evenly coat apples. Pour into 13” x 9” baking dish. Set aside.

Step 2: Prepare Topping

To a medium mixing bowl, add:

3/4 cup flour

3/4 cups oats (regular rolled or quick)

3/4 cups brown sugar

1/4 tsp salt

1/4 tsp baking soda

1/4 tsp baking powder

Sift together, then cut in:

1/2 cup butter

Crumble over the top of the prepared apples in the 13” x 9” baking dish.

Step 3: Bake & Serve

Bake at 350F for 45 minutes until apples have softened and topping appears browned.

Serve hot or cold.

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Brenda’s tips:

• Serving size: 8 to 12

• Substitute one quart bottled apples for the fresh apples

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Window to B’s kitchen . . .

Chipotle Rice Bowls with Barbacoa Beef

These Chipotle Rice Bowls with Barbacoa Beef are the perfect way to transform leftover beef roast into a new and delicious dinner. Inspired by the Barbacoa Beef at Chipotle, these rice bowls can be custom assembled to fit a variety of taste preferences. Brenda’s favorite combination inspired this recipe.

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Chipotle Rice Bowls with Barbacoa Beef

Step 1: Prepare Chipotle Purée

• Purée one can of chipotle peppers in adobo sauce

• Set aside 1 Tbsp chipotle purée to use in Step 2.

• Freeze the remaining purée, following the directions provided here.

Step 2: Prepare Barbacoa Beef

• Using leftover Beef Roast, prepare one batch of Barbacoa Beef.

• While the beef simmers, continue to Step 3.

Step 3: Prepare Chipotle Black Beans

• Using either canned or cooked dry beans, prepare one batch of Chipotle Black Beans.

• While the beans simmer, continue to Step 4.

Step 4: Prepare Cilantro & Lime Rice

• Using long grain white rice, prepare one batch of Cilantro & Lime Rice.

• While the rice cooks, continue to Step 5.

Step 5: Prepare Toppings

• Prepare:

• Lettuce, chopped

• Tomatoes, diced

• Corn, steamed

• Guacamole, homemade

• Salsa, homemade

• Sour Cream

• Cilantro, chopped

Step 6: Assemble & Serve

Layer in a bowl:

1. Rice

2. Beans

3. Beef

4. Toppings of choice

Serve hot.

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Brenda’s tips:

• Serving size: 4

• Inspired by the Barbacoa Bowls at Chipotle, these are great for a small family dinner or multiply the recipes to feed a crowd.

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Window to B’s kitchen . . .

Barbacoa Beef

This spiced beef is perfect for Chipotle Rice Bowls or tacos or Barbacoa Salads. This recipe uses leftover roast beef, making it very quick to put together.

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Barbacoa Beef

To a medium pot, add:

2 Tbsp apple cider vinegar

1 Tbsp lime juice

1 Tbsp chipotle pepper purée

1 tsp garlic powder

1 tsp cumin

1/2 tsp oregano

1/2 tsp pepper

1/2 tsp salt

1/8 tsp cloves, ground

1/4 cup chicken broth

Whisk together, then add:

1 lb beef roast, cooked and chopped into 1” pieces

1 bay leaf

Bring to low boil, reduce heat and simmer for ~30 minutes.

Shred lightly. Serve hot.

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Brenda’s tips:

• Serving size: 4

• This recipe can be made in a crockpot. Simply assemble ingredients in a slow cooker and increase cooking time to 2 hours.

Chipotle Black Beans

These beans are a fabulous compliment to rice bowls, salads, tacos, etc.

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Chipotle Black Beans

To a small pot, add:

1 (15 oz) can black beans, drained & rinsed

• Substitute: 3/4 cup dry beans, pressure cooked, drained & rinsed

1/4 cup water

Stir in seasonings:

1 tsp chili powder

1/4 tsp cumin

1/4 tsp garlic powder

1/8 tsp onion powder

1/8 tsp cinnamon

1/16 tsp cloves, ground

1/2 tsp salt

1/2 tsp sugar

Place pot over medium-high heat and bring to a boil.

Stir, reduce heat to low and cover.

Simmer for 15-30 minutes.

Serve hot or cold.

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Brenda’s tips:

• Serving size: 4

• This recipe can be multiplied for large groups

• If substituting dry beans for canned, the beans must be cooked prior to adding to this recipe

• This recipe is great using other beans in place of the black beans, some suggestions include: pintos, navy beans, or pinks

HOW TO: Chipotle Pepper Purée & Preserve

Chipotle Peppers in Adobo Sauce is an ingredient made from roasted, dried jalapenos preserved in a spiced tomato sauce. You can find canned Chipotle Peppers in Adobo Sauce in most grocery stores and add amazing flavor and heat to any recipe.

Generally, a recipe calls for only one pepper with the accompanying sauce. As there are a number of peppers per can, Brenda created this recipe to teach us how to freeze the extra purée for easy use.

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HOW TO: Chipotle Pepper Purée & Preserve

Chipotle Pepper Purée

• Transfer the entire contents of 1 can Chipotle Peppers in Adobo Sauce to a blender*

• Blend smooth

  • Note: 1 Tbsp of the resulting purée is equivalent to 1 pepper

Preserve the leftovers

After removing the portion needed, it’s time to preserve the leftovers

• Prepare sheet pan with a layer of parchment (or wax paper)

• Portion purée by tablespoons, spaced at least 1” apart, onto the parchment

• Very lightly tap the sheet pan on the countertop to flatten purée disks

• Place filled sheet pan to freezer

• Freeze until firm (may take up to 24 hours)

• Transfer the frozen purée disks to a freezer-safe resealable bag

• Freeze until needed, removing only the desired number of disks and keeping the rest frozen

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Brenda’s tips:

• Makes 8 to 12 (1 Tbsp) servings

• Use the chipotle purée to make

  • Chipotle Beef

  • Chipotle Chicken

• *Brenda prefers to use a single-serving blender to purée the chipotle peppers

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Window to B’s kitchen . . .

Cilantro & Lime Rice

Adding a few key ingredients when making steamed rice can quickly transform it into a tangy side dish. This recipe for Cilantro & Lime Rice is designed to be made in a pressure cooker, or simply double the water to make it on the stove. However you prepare it, you’ll love this fast, tasty rice.

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Cilantro & Lime Rice

In the removable pot of the pressure cooker, combine:

2 cups rice, rinsed

2 cups water

1 tsp salt

1 tsp sugar

1 tsp butter

Put pot in pressure cooker and lock lid in place. Select the "Rice" cycle. Once complete, allow the natural release for 5 minutes. Release remaining pressure (carefully).

Add:

1 Tbsp fresh cilantro, finely chopped

1 Tbsp lime juice

Fluff together with a fork. Serve hot. 

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Brenda’s tips:

• Serving size: 4

• Recommended to use inexpensive long grain rice for this recipe

• The rice in this recipe can be prepared without an Instant Pot. For directions using other methods, refer to Brenda’s Rice Recipe

• This rice is a must for Brenda’s Chipotle Rice Bowls

HOW TO: Doughnuts

Brenda’s Mom (a.k.a. Mom Saunders) is an amazing cook. Ask anyone and you’ll learn her specialty is raised doughnuts. She passed her doughnut-making expertise on to her children, each one possessing the skills to produce light-as-air doughnuts, though only a few have reached the true expert level. Brenda has reached true expert level—ask any one of Brenda’s friends or family.

In the recipe below, Brenda breaks down each step of the doughnut-making process to teach us how to make light-as-air doughnuts.

CAUTION: deep frying anything can be dangerous. Always keep your hands and face away from the hot oil. DO NOT add any water to the oil (hot or cold) or an explosion may result.

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HOW TO: Doughnuts

Step 1: Make a batch of Brenda’s Favorite Yeast Dough

• Allow to proof once for 45 minutes

Step 2: Prepare surface and roll out dough

• Recommended to use a silicone mat

• Dust lightly with flour

• Dump dough onto mat and sprinkle lightly with flour

• Using a rolling pin, roll dough evenly until it is ~3/4” thick

Step 3: Cut out doughnuts (Standard Glazed and/or Bars)

• Standard Glazed: Use a doughnut cutter to create perfect doughnuts.

  • No cutter? Use a biscuit cutter, or drinking glass, to cut out circles. To cut the centers, use a small medicine bottle or the cap from a spritz bottle.

    • Gather scraps and press into a ball. Allow to rise for ~30 minutes and roll into more doughnuts.

• Bars: use a pizza cutter or knife, to cut 2 1/2”-3” strips. Cut across strips at 5”-6” to make bars.

Step 4: Set aside to rise

Place doughnuts and/or bars on sheetpans lined with clean dish towels, spaced 2” apart. Set aside to rise for 35-45 minutes. Usually 12-15 doughnuts per sheetpan.

Step 5: Begin heating oil (in deep fryer or on stovetop)

Note: It will take approximately 10-15 minutes for the oil to properly heat to 375F. IMPORTANT: Heat should be started 25 minutes after the first doughnut is cut out.

Select one:

1. Deep fryer

   • If you have a basket, set it aside — you will not need it

   • Fill with oil to the fryer-specified level

   • Turn on fryer and set temperature to ~375F

2. Deep pot on stovetop

   • Place a deep pot on the stovetop

   • Add ~4” of oil to the pot

   • Turn heat to medium*

Step 6: Test oil temp

• Fryer: there should be an indicator light and, most likely, it should be off when the oil has reached the selected cooking temp

• Pot: use a thermometer to test (ideal temp is ~375F) . . . . or [faster] hold hand about 2” above the surface of the oil, if it is almost too hot to keep your hand there then the oil is definitely hot enough. A final test is to select the first doughnut and CAREFULLY slip it into the oil, if the oil immediately bubbles around the doughnut, it is hot enough to start cooking.

Step 7: Cook doughnuts

• Slip doughnuts, one-by-one, into the hot oil (do not touch the hot oil)

  • Each doughnut will drift momentarily towards the bottom and then pop back to the surface

  • Add only enough doughnuts to allow easy movement between them

• Watch around the edges, the doughnuts will begin to show browning after ~2 minutes

• Flip using a fork or slotted spoon

• Cook for an additional 1-2 minutes, until the other side is equally browned

• Carefully remove, using a slotted spoon or tongs and place on a paper towel lined pan to drain excess oil

Step 8: Glaze or Frost

1. Glazing tips: doughnuts should be glazed hot. Once the batch drains for ~30 seconds, follow these steps to glaze:

   • Drop first doughnut into glaze, use a fork to flip then slide a knitting needle (or skewer) through the center of the doughnut to remove from glaze.

   • Repeat with the second doughnut. Use the fork to hold the first doughnut in place on the needle while picking up the second. Usually three doughnuts will fit.

   • Once 2-3 doughnuts are on the knitting needle, set it across the top of the glaze bowl to allow drips to return to the glaze.

2. Frosting tips: Allow the doughnuts or bars to cool completely prior to frosting.

   1. Maple

   2. Chocolate

   3. Other toppings: Sprinkles, Coconut, Walnuts

   4. Bonus: Mom Saunders specialty - Coconut Glazed Doughnuts - add 1/2 cup sweetened shredded coconut to a resealable bag. Glaze a hot doughnut following the steps above. Once coated in glaze, immediately transfer to the bag and toss lightly in the coconut.

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Brenda’s tips:

• Serving size: one batch of Brenda’s Favorite Yeast Dough yields approximately two and three dozen 3” doughnuts

• *When deep frying, the oil’s temperature is critical to success. The desired temp is ~375F for doughnuts. This can be estimated using the hand test mentioned above if needed. Additionally, observe the results of the fried doughnuts. If the color is a little darker than desired then slightly reduce the heat. If the color is a little lighter, increase the heat. The most important thing is that the doughnuts are cooked through and not doughy. The best starting point is “medium” heat making slight adjustments as needed.

• Doughnut parties are recommended. Make a couple of batches of dough and fill your house with friends eating doughnuts . . . this is happiness.

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Window to B’s kitchen . . .

The glazing process . . .

Pumpkin Drop Biscuits

Pumpkin Drop Biscuits

Preheat oven to 425F.

To a mixing bowl, add:

1 cup flour

2 Tbsp brown sugar

1 tsp baking powder

3/4 tsp cinnamon

1/4 tsp salt

1/16 tsp cloves

Sift together, then grate in:

2 Tbsp butter

Toss together, then pour over the top:

1/2 cup pumpkin purée

1/4 cup yogurt (or buttermilk)

Stir to incorporate.

Drop by spoonfuls (~2 Tbsp each) onto a greased baking sheet, diving batter into about 12 biscuits.

Bake at 425F for 12-14 minutes, until set.

Serve hot with butter & jam.

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Brenda’s tips:

• Serving size: 12 biscuits

• For High Elevation (~6K ft), add additional 1 Tbsp flour & 1 Tbsp yogurt or buttermilk

• Use either canned or freshly processed pumpkin purée

• If you have time, make your own Instant Pot Yogurt for this recipe

Quick Taco Salad

To Brenda, this is the absolute best Taco Salad. Sure, you can add other ingredients to the salad, and Brenda will share a recipe for a loaded-style taco salad later, but this is all you need for an insanely delicious and quick salad. This salad is even better whenever garden-fresh tomatoes are available too.

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Quick Taco Salad

To a large skillet, warmed to medium, add:

1 lb ground beef

Cook until evenly browned. Drain fat, then season with:

Seasoned salt

Garlic salt

Set aside to cool.

Chop:

1 head lettuce

Grate:

1 cup cheese

Dice:

2-4 tomatoes

Build the salads directly on four dinner plates, evenly dividing the prepared ingredients, and layering as follows:

1. Lettuce

2. Cheese

3. Tomatoes

4. Ground beef, cooked

Serve with:

Nacho Cheese Doritos

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Brenda’s tips:

• Serving size: 4 salads

• You can use the Doritos to scoop up the salad to avoid utensils all together

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Window to B’s kitchen . . .

Corn on the Cob

Brenda grew up on a farm in eastern Oregon. What the family grew over the year changed, but corn was a staple. In the words of Brenda:

Dad Saunders makes two things absolutely perfectly: buttered popcorn and fresh corn on the cob.

Below is Dad Saunders’ method for cooking corn on the cob. In the Brenda Notes section, Brenda added a few additional tips for husking corn, and how to prep corn for freezing it.

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Corn on the Cob

To a large pot, add:

2-4 qts water

Set over high heat, and bring to a boil.

While heating water, remove the husk & silk from:

Sweet corn*

Rinse husked ears in cool water, if needed.

Once the water is boiling:

1. Add the ears of corn to the pot

2. Bring water back to a boil

3. Cover with a lid and shut off heat

4. Allow to steam for 5 minutes

Using tongs, remove the steamed ears of corn from the hot water.

Serve while hot.

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Brenda’s tips:

• *While this recipe works with corn from a market, it’ll taste even better if you use freshly picked corn from the garden—the fresher the better.

• A note about husking corn:

  • The quickest method to husk the corn is to grasp all the layers on one side of the corn and pull back, stripping the husks and silk from half the ear. Repeat on the other side. Snap off the stalk at the base of the cob to finish the job.

• A few notes about cooking the corn:

  • You can add as many ears can be cooked at once as will fit in the pot

  • It is okay to leave the steaming ears in the pot longer to keep them warm

• A note about prepping corn to freeze:

  • If you’re blanching the corn for freezer storage, follow the steps above, only shorten the cooking time to 3 minutes. Once cooked, transfer the blanched corn to ice water to stop the cooking. Trim the kernels from the cob and pack in freezer-safe resealable plastic bags. Freeze flat.

Sautéed Zucchini

The secret to using the zucchini your garden produces is to pick it while it is still very small. For real. Summer squash ideally needs to be picked when it’s about 8” long. At this length it has the best flavor, the seeds are tiny (practically indiscernible), and the texture is crisp.

Combine a few ingredients from your garden to make this quick side dish. It is so good you can serve it with just about any meal.

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Sautéed Zucchini

Heat a cast iron or non-stick skillet over medium heat. Add:

1 Tbsp butter

Swirl around skillet to melt, then add:

1/4 cup onions, finely diced

1 tsp garlic, finely minced

Sauté for 1 minute, then toss in:

~2 cups zucchini, sliced into 1/8” disks

Sprinkle lightly with:

Salt

Continue to cook for ~5 minutes, turning zucchini two or three times. The veggies should get a bit of color on some of the disks but should remain fairly crisp. Sprinkle lightly with:

Grated cheese

Allow cheese to melt, serve immediately.

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Brenda’s tips:

• Serving size: 2-4

• This is THE way to prepare zucchini. For the absolute best taste, use small zucchinis

• A few ideas on how to serve this dish:

  • As a side to any meal

  • Toss with cooked pasta

  • Crack a few eggs into the zucchini to make an omelet

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Garlic Chicken Pasta

Garlic Chicken Pasta

Step 1: Chicken

Following these directions, oven roast:

1 lb chicken, boneless skinless breast recommended

• Once chicken tests done (~165F), remove from heat

• Once cool enough to handle, chop into bite-size pieces, set aside

Optional: While chicken is roasting, continue to step 2.

Step 2: Pasta

To a large pot (6-8 qt), add:

~2 qts water

Turn heat to High. Bring to rolling boil, add:

1 tsp salt

8 oz pasta (penne recommended)

Reduce heat slightly to Med-High, retaining a rolling boil until pasta is cooked to desired texture.

• Follow the package recommended time for best results

• Once cooked, remove from heat, drain water, and set aside

Optional: While pasta cooks, continue with step 3.

Step 3: Veggies

Preheat large skillet over medium heat, add:

~1 Tbsp oil

1/2 cup carrots, julienned

Sauté until crisp-tender, transfer to a separate bowl.

Return pan to heat, add:

~1 Tbsp oil

1 cup mushrooms, peeled & sliced

Sauté for 2 minutes, add:

1 cup zucchini, sliced

Sauté for 1 minutes, add:

1/2 cup asparagus, cut into 1” pieces

Sauté for 1 minute, then remove pan from the heat.

Step 4: Sauce

Make a double batch of:

Brenda’s Creamy Garlic Sauce

Once prepared, continue to step 5.

Step 5: Assemble

To a large bowl, add:

Pasta (Step 2)

Creamy Garlic Sauce (Step 4)

Mix together until pasta is evenly sauced, then add:

Veggies (Step 3)

Chicken (Step 1)

Toss lightly, serve hot.

Recommended to garnish with:

• Tomatoes, diced

• Parmesan cheese

• Blue cheese crumbles

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Brenda’s tips:

• Serving size: 4

• This Saunders family favorite was inspired by a visit to Johnny Carino’s when Brenda was attending college. On the menu it was called Penne Gorgonzola …. sadly it’s no longer on Carino’s menu, but you can make this instead! Perhaps you’ll also find it: “Better than Johnny’s Penne Gorgonzola”

Coconut Rhubarb Quick Bread

This quick bread comes together in one bowl, utilizing the fresh-picked rhubarb to add a hint of tartness that’s perfectly offset by the sweetened coconut.

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Coconut Rhubarb Quick Bread

Preheat oven to 350F.

Butter & flour 3 standard bread pans, set aside.

To the bowl of a stand mixer, add:

2 cups sugar

1 cup oil

4 eggs

2 tsp vanilla

Beat for 2 minutes on medium speed, stopping once to scrape sides of bowl.

Pour on top:

1 cup buttermilk

3 cups flour

1/2 tsp soda

1/2 tsp baking powder

1/2 tsp salt

Mix on low speed until just combined, stop mixer and scrape sides. Mix on medium speed for 30 seconds. Remove bowl from stand.

Add:

~2 1/2 cups rhubarb, cut into 1/4” pieces

1 cup sweetened shredded coconut

Using a mixing spoon, fold together until evenly combined.

Pour into 3 greased bread pans, filling each approximately half full.

Bake at 350F for 45-55 minutes, until tests done with a toothpick.

Remove from pan and let cool 5 minutes before serving.

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Brenda’s tips:

• It's best to butter and flour the pans for quick breads. You can also use a baking style non-stick cooking spray for this step too — it does both the butter and the flour steps.

• Standard bread pans are about 8" x 4" x 2.5" with a total volume of ~4 cups. Brenda's preferred bread pan is 12" x 4" x 2.5" with a volume of ~6 cups. So for this recipe, Brenda divides the batter between 2 pans instead of 3.  

• If you live more than 3k above sea level, review Brenda’s High Elevation Adjustment infographic to adjust for altitude impacts.

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Window to B’s kitchen . . .

Fresh Peach Cobbler

When there are a plethora of fresh peaches available, Brenda highly recommends making this peach cobbler.

This recipe should work well at any elevation. If you have elevation-related baking concerns, reference Brenda’s High Elevation Adjustments infographic.

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Fresh Peach Cobbler

Step 1: Peaches

Remove the skins & slice:

8-10 fresh peaches

To make ~4 cups. Sprinkle with:

1/4 cup sugar

Fold together, set aside.

Step 2: Cake batter

In the bowl of a stand mixer, sift together:

1 1/4 cup flour

3/4 cup sugar

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

Set to low speed until combined. Add:

1/2 cup butter, softened

Mix on low speed to cut in butter. Then add:

1 egg

1/2 cup sour cream

2 Tbsp milk

1 tsp vanilla

Turn mixer to low speed until ingredients are combined. Stop mixer and scrape bowl sides. Mix on medium speed for 30 seconds. 

Step 3: Assemble

To a 13”x9” baking dish, add:

Sugared peaches, including juice (Step 1)

Dollop over the top:

Cake batter (Step 2)

Spread evenly, and then sprinkle evenly over the batter:

1 - 2 Tbsp sugar

Step 4: Bake & serve

Bake at 350F for 30 minutes or until cake tests done.

Serve warm.

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Brenda’s tips:

• Serving size: one 13”x9”

• No fresh peaches? Substitute 1 quart or 2 (15 oz) cans of peaches

• This recipe should work well at any elevation. If you have elevation-related baking concerns, reference Brenda’s High Elevation Adjustments infographic

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Window to B’s kitchen…

Tuscan Style: One Pot Pasta & Chicken

Tuscan Style: One Pot Pasta & Chicken

To a large pot heated to medium, add:

1 Tbsp oil

1 lb chicken, cut into 1/2” pieces

Season with:

1 tsp Italian seasoning

Cook chicken, stirring regularly, until just cooked through. Transfer chicken to a small bowl and set aside.

To the same pot, heated to medium, add:

1 Tbsp oil

1/2 cup onion, finely diced

Sauté for 2 minutes, then stir in:

1 tsp garlic, finely minced

Sauté for an additional 2 minutes, then stir in:

1 (15 oz) can diced tomatoes

1 1/2 cups chicken broth

1/2 cups milk

1/4 cup apple juice

1/2 tsp salt

1/4 tsp crushed red pepper flakes

Increase heat to high, bring to boil. Stir in:

8 oz pasta (penne recommended)

Reduce heat to medium-low, cover. Simmer 10 minutes, stirring occasionally.

Shut off heat. Add:

Chicken

2 oz cream cheese

Cover for 5 minutes. Add:

2 cups fresh spinach, chopped

Stir until well mixed. 

Serve hot, garnished with:

Parmesan cheese

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Brenda tips:

• Serving size: 4 servings

• For extra spice, increase the crushed red pepper to ~1 tsp, and conversely, if you prefer extra mild, leave out the red pepper.

• Garlic toast (made with Brenda’s French Bread) makes the perfect side dish with this pasta.

Strawberry Roulade

This roulade, or rolled cake, is refreshingly light and decadently delicious. Guaranteed to be a crowd pleaser and a fabulous use for those garden-fresh strawberries.

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Strawberry Roulade

Step 1: Cake

1. Prepare a sheet pan (15”x10”), covering with a layer of parchment, do not grease the pan or paper

2. Preheat oven to 375F

3. Make one batch of Angel Food Cake batter

   • Substitute: prepare an Angel Food box mix instead of making from scratch

4. Spoon the batter evenly over the parchment covered sheet pan

   • It’s best to dollop evenly across the surface of the pan

   • Avoid unnecessary smoothing out as the egg whites can deflate

5. Bake at 375F for 15 minutes (up to 20 minutes, but be careful not to dry out the cake)

6. Remove from oven and cool 5 minutes

7. Starting on a short end, carefully roll cake into a cylinder, and peeling off the parchment paper

8. Allow to continue to cool to room temp, ~15 minutes

9. Meanwhile prepare the filling:

Step 2: Filling

1. To a small mixing bowl, add:

   ~2 cups strawberries, hulled and cut into quarters

   2 Tbsp sugar (add more if desired)

   Fold together, set aside.

2. To the bowl of a stand mixer, add:

   1 cup heavy cream

   1 Tbsp sugar

   Beat until soft peaks form. Transfer to a small bowl and set aside.

3. To the used bowl of the stand mixer, add:

   4 oz cream cheese, softened

   4 Tbsp sugar

   1 tsp vanilla

   Mix until smooth and creamy.

   Fold in:

   Strawberry and sugar mixture (including any macerated juice)

   Once well combined, carefully fold in:

   Whipped heavy cream

Step 3: Roulade

1. Carefully unroll the cooled Angel Food Cake

2. Drop filling by the spoonful over ~7/8 of the cakes surface

   • Why 7/8? Filling will spread during rolling, not covering the full surface now allows space, preventing wasted filling

3. Using an offset spatula, spread filling over ~7/8 of surface

4. Carefully roll cake into a tube, rolling just tight enough to keep all the filling inside

5. Dust the outside of the roll with

   Powdered sugar

6. Transfer to serving platter and serve immediately, or refrigerate up to 24 hours

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Brenda’s tips:

• Serving size: 12-24 slices

• No fresh strawberries? Replace with Strawberry Freezer Jam

• Also great with raspberries, blackberries, or any berry of your choice

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Window to B’s kitchen . . .

Angel Food Cake

A few notes before making an Angel Food Cake: a successful execution of this recipe depends solely on respecting the egg whites!

• When separating eggs, follow the directions in this HOW TO: Separate Egg Whites post

• Only use metal or glass bowls and utensils

• DO NOT add any grease to anything, especially the tube pan

• Beat to stiff peaks with none or very few stops

• Be careful not to deflate when adding dry ingredients

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Angel Food Cake

Step 1: Create flour mixture

To a small mixing bowl, add:

1 cup flour

1 1/2 cups powdered sugar

1/4 tsp salt

Combine using a whisk, reducing any lumps to powder. Set aside.

Step 2: Separate eggs

Following the steps in this HOW TO: Separate Eggs post, separate

One dozen eggs

1. You do not need the egg yolks for this recipe. Place the egg yolks in a resealable container and store immediately in the refrigerator. See the “Brenda’s tips” section below for ideas on how to use the egg yolks.

2. Using a metal or glass measuring cup, measure out

   1 1/2 cup of egg whites

Step 3: Whip the egg whites

To a stand mixer, add:

1 1/2 cup egg whites (from Step 2)

1 1/2 tsp cream of tartar

Using the whisk attachment, beat on high speed until frothy. Continue beating while carefully pouring into the bowl:

1 cup sugar

Continue to beat on high speed until stiff peaks form. Stop mixer and remove bowl from stand.

Pour over the top of beaten whites:

1 1/2 tsp vanila

1/4 tsp almond extract (optional)

~1/4 mix of flour & powdered sugar

Using a large metal spoon, fold together.

*Caution: don’t overmix or the egg whites will deflate.

Continue to add:

~1/4 of the flour & powdered sugar mix (from Step 1)

Fold in & repeat until combined.

Pour into tube pan and bake at 375F for 35-40 minutes, until the top is dry.

Remove from oven and invert over a plate, allowing to cool completely. Once cooled, use a sharp knife to “trim” the cake out of the pan, running the knife around the outer edge and then lifting out the inner tube and trimming around the center tube and top of the cake.

Place cake on serving platter and serve with any combo of the following:

• Whipped cream

• Berries

• Chocolate

• Brenda’s Salted Caramel Sauce
  

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Brenda’s tips:

• Serving size: 12-24 (one tube pan)

• This recipe was originally shared with Brenda by her cousin, Ron

• Special thanks to Natalie’s chickens for providing the eggs for the photos in this recipe, and to Natalie for providing those photos

• Use the leftover egg yolks to make any of the following:

  • Ice Cream, custard style

  • Lemon or Lime Curd

    • The Key Lime Curd in Key Lime Pie in a Jar is especially delicious!

  • Pudding, vanilla or chocolate or even rice pudding

  • Add one or two to scrambled eggs

    • Note: egg yolks have a short shelf life once divided, only 2-3 days refrigerated

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Window to B’s kitchen . . .

HOW TO: Separate Eggs

Many recipes require separated eggs. This allows both parts of the egg to highlight their unique elements. A few examples:

• Egg whites can be beaten to incorporate air and help cakes, cookies, or even waffles, rise further while achieving an airy, light crumb.

• Egg yolks enhance moisture (because of the inherent fat) in baked goods and are critical to making custards.

We explain how to separate eggs below. Please remember, the key to useful whites is to NEVER contaminate them with any amount of the yolk.

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HOW TO: Separate Eggs

Assemble:

• Eggs: number of eggs required by the recipe

• Bowl 1: a small bowl to catch the egg white during separation

• Bowl 2: a bowl to hold the separated egg yolks

• Bowl 3: a larger bowl to gather the separated egg whites

Select one egg, use the two halves of the shell to remove the white from the yolk:

1. Carefully crack the egg, dividing the shell into two halves

2. Each hand should be holding a half, with the intact yolk contained in one

3. Carefully transfer the yolk back and forth, allowing the liquid white to drain into Bowl 1

4. Once the white has been removed, place the yolk in Bowl 2

5. Inspect the white, ensuring that it was not contaminated by yolk or shells

6. Transfer the clean egg white to Bowl 3

Repeat with remaining eggs, use egg whites and yolks as directed in the recipe.

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Brenda’s tips:

• Always use three separate bowls, this will ensure that you avoid the risk of contaminating a large bowl of egg whites on the final one

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Window to B’s kitchen . . .

HOW TO: Flash Freeze Peppers

Do you have extra garden peppers or was there a great sale on peppers at the market? Flash freeze & store peppers for quick use in:

• Soup

• Chili

• Casseroles

• Pizza

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HOW TO: Flash Freeze Peppers

1. Prepare sheet pan with a layer of parchment or wax paper

2. Wash and dry peppers

3. Dice peppers

   • Trim off the top and bottom, leaving the center as a tube

   • Slice down tube from top to bottom

   • Cut tube into strips

   • Cut strips into squares to create a perfect dice

   • Dice the trimmed top & bottom pieces

4. Evenly spread the diced peppers on the prepared sheet pan

5. Place pan in freezer

6. Freeze for 24 hours

7. Remove pan from freezer, immediately transfer the frozen diced peppers to a resealable freezer bag

8. Store the bagged peppers in the freezer and use as needed

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Brenda’s tips:

• Store diced peppers in the freezer for ~6 months

• Having flash-frozen peppers in the freezer allows for faster meal prep

• Works great for jalapeños too. Dice jalapenos finely before following the flash freezing steps above

HOW TO: Restore Cast Iron Cookware

The thing about cast iron cookware is that it will last for generations. Good care will make for a great cooking experience. But even if the pan has been neglected, it can be restored.

Often cast iron cookware simply needs to be cleaned and greased properly to continue its kitchen service. However, if the pans have spots of rust or the seasoning has been scrubbed or soaped off, then a complete restorative seasoning is required.

If your collection needs to be re-seasoned, or perhaps you’ve picked up some tired cast iron pans at a yard sale, here are the details on how to bring it back to glory.

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How To Restore a Cast Iron Pan, aka Season

1. Scrub & Wash Clean

   • Using a stainless steel scrubber & some elbow grease, remove all rust and old debris

   • Follow the scrubbing with a thorough wash in hot soapy water

   • Ensure that absolutely everything has been cleaned from the surface

   • Rinse well with water

2. Dry

   • Set pan over medium-low heat to dry out any remaining moisture

3. Grease

   • Use vegetable shortening on a clean dry rag OR a paper towel to lightly “grease” the full surface, both inside and out

   • Shortening should be used to “grease” the pan. Here’s how:

     • Use a clean dry rag OR a paper towel, folded to create 4-8 layers

     • Add 1/4-1 tsp shortening to the pan (amount depends on cast iron surface area)

     • Rub the rag (or paper towel) in the shortening and over the entire surface, rubbing the shortening into the cast iron but not leaving any excess

       • Why shortening and not liquid oil? Over time, a pan greased with just about any liquid oil will develop a sticky residue. But a pan greased with plain vegetable shortening will simply get smoother and smoother, with no discernible tackiness.

4. Bake

   • Place a layer of tinfoil on the lower oven rack

   • Invert the greased cast iron cookware, placing on the top rack

   • Bake at 350F for ~1 hour

   • Allow to cool completely in oven

5. Repeat Step 3 (Grease) and Step 4 (Bake), if needed. It may take three or four cycles to properly season.

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Brenda’s tips:

• Seasoning cast iron cookware is the main reason you can find shortening in Brenda’s kitchen

  • Whether you use your cast iron every day or occasionally, using vegetable shortening will ensure that it maintains a smooth, non-tacky surface for the next time you need it.

• Here is a great video from Lodge on how to restore cast iron cookware