Lemon Sauce

March 15, 2008
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Easy, tart, rich, and smooth … this quick sauce is great on everything from Gingerbread to pound cake. SAM

1/2 cup granulated sugar
2 tablespoons cornstarch
Dash of salt
1 cup hot water
2 teaspoons lemon zest
2 tablespoons lemon juice
2 tablespoons butter

In a medium saucepan combine the sugar, cornstarch, and salt. Stir in the water and boil, stirring constantly, until clear and thickened. Add the lemon zest, juice, and butter. Serve warm or cold.
Makes 1 1/2 cups

Adapted from Emily’s cookbook All-American Comfort Food.

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Gingerbread

March 13, 2008
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Some cooks bake gingerbread just for the smell! SAM

1 1/3 cups all-purpose flour
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup firmly packed dark brown sugar
1/2 cup butter, softened
1/2 cup boiling water
1/2 cup molasses
1 egg, lightly beaten

Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan on the bottom only and set aside. In a large bowl, combine the flour, spices, salt, baking powder, and baking soda. Add the sugar, butter, water, molasses, and egg. Stir just to blend and pour into the prepared pan. Bake for 30 to 40 minutes.
Makes 9 servings.

Adapted from Emily’s cookbook All-American Comfort Food.


Cream of Corn Soup

March 12, 2008
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This hearty soup is a buttery combination of browned roux and cream. The corn at the end is almost an afterthought. Come to think of it, with this basic formula, you could make any number of soups. Just add your favorite veggie at the end. SAM

1 tablespoon butter
1 medium onion, chopped
3 tablespoons all-purpose flour
Sea salt and freshly ground black pepper to taste
3 cups half-and-half
1 (17-ounce) can whole kernel corn, drained and coarsely chopped
Chopped fresh chives

In a saucepan over medium heat, melt the butter and sauté the onion until lightly browned. Add the flour, stirring constantly with a wire whisk until browned and bubbly. Add the salt and pepper. Gradually add the half-and-half, stirring constantly until thick and bubbly. Add the corn and heat thoroughly. Garnish with chives.
Makes 4 servings.

Adapted from Emily’s cookbook All-American Comfort Food.


Fudge Pie

March 10, 2008
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A wonderfully indulgent dessert that makes its own crust. SAM

2 squares unsweetened baker’s chocolate
8 tablespoons butter (1 stick)
1 cup granulated sugar
1/2 cup all-purpose flour
Pinch of salt
2 eggs, lightly beaten
1 cup chopped walnuts
1 teaspoon vanilla extract or cognac
Whipped cream

Preheat the oven to 350 degrees F. In the top of a double boiler over hot water or in a microwave, melt the chocolate and butter. Add the sugar, flour and salt. Temper the eggs with a small amount of melted chocolate; then add the eggs to the chocolate mixture. Add the nuts and vanilla or cognac. Pour into a 9-inch pie plate and bake for 30 minutes. Serve with whipped cream.
Makes 8 servings.

Adapted from Emily’s cookbook All-American Comfort Food.


Coffee Soda

March 8, 2008
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When you need a serious pick-me-up … try this! SAM & HARRY

2 1/2 cups hot espresso coffee
1/2 cup granulated sugar
1 1/4 cups club soda
1 1/4 cups cream soda
2 tablespoons vanilla extract
5 tablespoons whipped cream or whipped topping
4 scoops vanilla ice cream
4 cinnamon sticks

Dissolve the sugar in the hot coffee. Cool and add the club soda, cream soda, vanilla, and whipped cream. Pour into mugs and top with vanilla ice cream and cinnamon sticks.
Makes 4 large servings.

Adapted from Emily’s cookbook All-American Comfort Food.


Hot Toddy

March 1, 2008
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Drink this slowly and hotly, and you’ll find your suffering soothed! SAM & HARRY

8 ounces water
2 tablespoons lemon juice
3 tablespoons cognac
1 tablespoon honey

Mix all ingredients in a mug and heat to nearly boiling. Sip slowly, reheating as necessary.