<![CDATA[MOODY - Cookbook]]>Sat, 06 Aug 2022 00:59:49 -0700Weebly<![CDATA[Jay's Chili]]>Fri, 05 Aug 2022 01:02:28 GMThttp://devonmoody.com/cookbook/jays-chiliIngrediens
  • ​2 12 oz cans Hormel Chili, with Beans
  • ​1 12 oz cans Hormel Chili, no Beans
  • 1 12 oz can Black Beans
  • 2-3 Garlic Cloves, minced 
  • 2 TBS tomato paste 
  • 2 TBS BBQ sauce, prefer bullseye
  • 2 tsp Smoked Paprika 
  • 1 tsp Chipotle powder, more per taste 
  1. Mix all ingredients in a sauce pan and heat over medium heat. When it starts to bubble, turn off heat and serve.

For Frito Pie, take large bowls and mound one handful off fritos into bottom of bowl. Add a layer if chili over the fritos. Grate 1/3 cup of aged or sharp cheddar cheese over the top of the chili. Add a large dal of source cream. Garnish with minced green onion, 1 palmful roughly chopped cilantro, and pickled jalapeños.

For Queso Con Carne, when chili is hot, add 1 lbs Velveta cheese, cubed. Stir to melt. Add 2 cup ChiChi's salsa. Mix in 1 cup roughly chopped cilantro and 1 cup minced green onion. In separate skillet, take 2 1" thick medium boneless quality steaks (sirloin or strip), let come to room temperature and then pat dry. Cover with Mexican seasoning on both sides. Add a few pinches of hickory salt and freshly cracked pepper. In an oiled skillet, sear on both sides, about 2 minutes per side. Remove from skillet (middle should be rare), and slice the steaks into 1/4" ribbons about 1" long. Mix ribbons into the chili-cheese mixture, ideally minutes before serving. Keep over low heat or in a chafing dish. Serve with Doritos, Restaurant Style Corn Chips, and a side bowl of ​pickled jalapeños.

For Sheet Pan Nachos, spread 1 layer of mixed Doritos and Restaurant Style Corn Chips on a sheet pan. Dollop chili mixture over chips. Drizzle Cheese Wiz over top. Sprinkle Queso Fresco cheese over the top. Add 1 cup minced green onion. 1/2 cup picketed jalapeños. Repeat layers. Add 1 cup grated yellow sharp cheddar. For the top layer, sprinkle with Cotija Mexican cheese. Garnish with 1 cup black beans. Place sheet pan into 350 degree oven for for about 20 minutes, until all cheese has melted. Remove from oven and garnish with 1 cup chopped cilantro, 1 cup picked jalapeños, and a dusting of Mexican seasoning. Serve with Applebee's Perfect Margarita.
Source: Jay Moody
<![CDATA[Gin & Tonic Jelly]]>Mon, 25 Jul 2022 17:17:56 GMThttp://devonmoody.com/cookbook/gin-tonic-jelly
  • 1¼ cups water (plus 3 tablespoons more)
  • 1½ cups superfine sugar
  • zest and juice of 2 lemons
  • 1⅔ cups tonic water
  • 1 cup gin
  • 1 ounce sheet gelatin (platinum grade)
  • 2 cartons white currants (or 3 - 4 cartons raspberries optional)
  • 1 teaspoon confectioners' sugar (if using raspberries)
NOTE: ​In the US, use 5½ teaspoons unflavored powdered gelatin. At step 2, put 5 tablespoons cold water in a small bowl and sprinkle over the gelatin. Let it stand for 5 minutes to hydrate, it will swell up and become slightly translucent. At step 2, stir the gelatin into the saucepan of warm liquid, until dissolved. Continue as directed.
You will need a 5 cup jelly mold, lightly greased with almond or vegetable oil.
  1. Put the 300ml / 1¼ cups water and the sugar into a wide, thick-bottomed saucepan and bring to the boil. Let boil for 5 minutes, take off the heat, add the lemon zest and leave to steep for 15 minutes. Strain into a measuring jug, then add the lemon juice, the tonic water and the gin; you should have reached the 1,200ml / scant 5 cup mark; if not, add more tonic water, gin or lemon juice to taste.
  2. Soak the sheet gelatin (platinum grade) in a dish of cold water for 5 minutes to soften. Meanwhile, warm 250ml / 1 cup of the gin and tonic mixture in a saucepan until hot but not boiling. Take off the heat and let it cool a little, then squeeze out the sheet gelatin (platinum grade) and stir them into the warm gin and tonic mixture until dissolved. Then stir this into the remaining gin and tonic mixture in the measuring jug, making sure it is thoroughly dispersed. Pour into the mold and, when cold, put in the fridge to set. This should take about 6 hours.
  3. When you are ready to unmold, half-fill a sink with warm water and stand the jelly mold in it for 30 seconds or so. Clamp a big flat plate over the jelly and invert to mold, shaking it as you do so. If it doesn't work, stand it in the warm water for another half-minute or so and try again. If you've used a dome mold, surround the jelly with white currants (Sainsbury's sells them in summer, as do many greengrocers'), or fill the hole with them if you've used a ring mold. Raspberries are just as good, but dust these with confectioners' sugar - it sounds fancy, but it makes the pale-jade glimmer of the jelly and the otherwise-too-vibrant red of the fruit come together on the plate. The white currants should be left to glimmer, opal-like, without interference.
Variance: To make a vodka and lime jelly, simply substitute 6 limes for the 2 lemons and use vodka in place of the gin.
Source: "How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking" November 14, 2001 by Nigella Lawson.
<![CDATA[Coconut Cupcakes]]>Mon, 25 Jul 2022 17:08:47 GMThttp://devonmoody.com/cookbook/coconut-cupcakes
  • 3/4 pound (3 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 5 extra-large eggs at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons pure almond extract
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup buttermilk
  • 14 ounces sweetened, shredded coconut
For the frosting:
  • 1 pound cream cheese at room temperature
  • 3/4 pound (3 sticks) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 1/2 pounds confectioners' sugar, sifted
  1. Preheat the oven to 325 degrees F.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
  3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
  4. Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
  5. Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
  6. Frost the cupcakes and sprinkle with the remaining coconut.
​Source: 1999, The Barefoot Contessa Cookbook.
<![CDATA[Buffalo Chicken Cheese Balls]]>Mon, 25 Jul 2022 16:20:37 GMThttp://devonmoody.com/cookbook/buffalo-chicken-cheese-balls
  • 1 store-bought rotisserie chicken
  • 1/4 cup hot sauce
  • 1 teaspoon ground black pepper
  • 1 3/4 cups sharp Cheddar
  • 1/4 cup freshly sliced scallions
  • 1 cups all-purpose flour
  • 3 eggs, lightly beaten
  • 2 cups panko bread crumbs
  • Vegetable oil, for frying
  1. Have oil heated to 350 degrees F.
  2. Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
  3. Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
  4. When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.
  5. To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.
Source: ​Aaron McCargo Jr., Big Daddy's House, "Big Game Day Eats."
<![CDATA[Strawberry Compound Butter]]>Mon, 25 Jul 2022 03:07:36 GMThttp://devonmoody.com/cookbook/strawberry-compound-butter
  • 2 sticks butter, unsalted, room temperature
  • 1 cup Strawberry Preserves
  • 2 TBS honey
  1. In a bowl, mash together butter, preserves, and honey. 
  2. Spoon the butter onto a piece of parchment paper or wax paper, form into a log and wrap well.
  3. Chill for at least 3 hours, or overnight, before using.
  4. Slice as needed.
Source: Helen Corbitt, Executive Chef The Zodiac Room at Neiman Marcus, Downtown Dallas, Texas. 1955. 
<![CDATA[Garlic-Herb Compound Butter]]>Mon, 25 Jul 2022 02:58:55 GMThttp://devonmoody.com/cookbook/garlic-herb-compound-butter
  • ​​2 sticks butter, unsalted, room temperature
  • 2-3 TBS chives, minced 
  • 1-2 cloves fresh garlic, minced 
  • 1 TBS fresh thyme, minced 
  • Kosher Salt 
  • Black Pepper, Course Ground
  1. In a bowl, mash together butter, garlic, herbs, pepper and salt until combined. 
  2. Spoon the butter onto a piece of parchment paper or wax paper, form into a log and wrap well.
  3. Chill for at least 3 hours, or overnight, before using.
  4. Slice as needed.
Source: Jay Moody
<![CDATA[Pan Seared Bone-In Ribeye]]>Mon, 25 Jul 2022 02:35:54 GMThttp://devonmoody.com/cookbook/pan-seared-bone-in-ribeye
  • 2 Bone-In Ribeye, 1.5-2 inches thick
  • 3 TBS Butter
  • 2 TBS Olive oil
  • Kosher salt
  • Coarse ground black pepper
  • Smoked paprika
  • Garlic powder
  • Chipotle powder
  1. As local butcher to cut two 1.5-2 inch thick bone-In ribeyes.
  2. Take out of refrigerator and allow to come to room temperature before cooking, about 3-4 hours.
  3. Pat steaks dry.
  4. In a large skillet that can fix steaks at same time, add olive oil and butter, until starts smoking on medium high.
  5. While skillet is hearing, season both side of the steaks with Kosher salt, coarse ground black pepper, smoked paprika, garlic powder, chipotle powder. Press seasoning into steaks by hand. 
  6. Add steaks to pan, carful not to splatter hot butter/olive oil.
  7. Sear 5-6 minutes. Check that a crust has formed before flipping. 
  8. Add 1 TBS butter before flipping. 
  9. Sear 7-10 minutes depending on doneness.
  10. Let rest on cutting board or plate covered in foil for 5 min before serving.
  11. Place dollop of garlic-herb compound butter on each steak before serving. 
Source: Jay Moody
<![CDATA[Raspberry Sauce]]>Mon, 25 Jul 2022 02:25:04 GMThttp://devonmoody.com/cookbook/raspberry-sauce
  • 1 half-pint package fresh raspberries
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1 cup (12 ounces) seedless raspberry jam
  • 1 tablespoon Framboise liqueur
  1. Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Run mixture through a tight sieve. Chill.
Source: 2004, Ina Garten
<![CDATA[Scallops Provencal]]>Mon, 25 Jul 2022 01:47:50 GMThttp://devonmoody.com/cookbook/scallops-provencal
  • 1 lb  fresh bay or sea scallops
  • kosher salt and freshly ground black pepper
  • all-purpose flour , for dredging
  • 4 tbsp (1/2 stick)  unsalted butter, divided
  • 1/2 cup  chopped shallots (2 large)
  • 1  garlic clove, minced
  • 1/4 cup  chopped fresh flat-leaf parsley leaves
  • 1/3 cup  dry white wine
  • 1  lemon, cut in 1/2
  1. If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
  2. In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.
Source: Ina Garten, Barefoot Contessa
<![CDATA[Peach and Blueberry Crumble]]>Sun, 24 Jul 2022 23:20:21 GMThttp://devonmoody.com/cookbook/peach-and-blueberry-crumble
For the fruit:
  • 2 pounds firm, ripe peaches (6 to 8 peaches)
  • 2 teaspoons grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 cup fresh blueberries (1/2 pint)
For the crumble:
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/4 cup light brown sugar, lightly packed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 pound (1 stick) cold unsalted butter, diced
  1. Preheat the oven to 350 degrees F.
  2. Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
  3. For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
  4. If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.
Source: 2006, Barefoot Contessa at Home, All Rights Reserved. Show: Barefoot Contessa: Modern Comfort, "Keep It Sweet."
<![CDATA[Seafood Gratin]]>Sun, 24 Jul 2022 23:10:22 GMThttp://devonmoody.com/cookbook/seafood-gratin
  • 1 cup seafood stock (Bar Harbor brand)
  • 1 cup heavy cream
  • 1/2 cup plus 3 tablespoons good white wine, such as Chablis, divided
  • 3 tablespoons tomato puree
  • 1/2 teaspoon saffron threads
  • 8 ounces raw shrimp, peeled, deveined, and cut in half crosswise
  • 8 ounces raw halibut, cut into1-inch chunks
  • 8 ounces cooked lobster meat, cut into 1-inch chunks
  • 7 tablespoons unsalted butter, divided
  • 1 tablespoon all-purpose flour
  • Kosher salt
  • Freshly ground black pepper
  • 3 cups julienned leeks, white and light green parts (2 large)
  • 1 1/2 cups julienned carrots (3 carrots)
  • 1 cup panko (Japanese dried bread crumbs)
  • 1/3 cup freshly grated Parmesan
  • 2 tablespoons minced fresh flat-leaf parsley
  • 1 tablespoon chopped fresh tarragon leaves
  • 1 tablespoon minced garlic (2 cloves)
  1. Preheat the oven to 375 degrees F. Place 4 individual gratin dishes on sheet pans. (If recipe is doubled serve it in a 14 by 9 1/4-inch oval gratin dish.)
  2. Combine the stock, cream, 1/2 cup of the wine, the tomato puree, and saffron in a medium saucepan. Bring to a boil, lower the heat, and add the shrimp. After 3 minutes, use a slotted spoon to remove the shrimp to a bowl. Add the halibut to the stock for 3 minutes, until just cooked through, and remove to the same bowl. Add the cooked lobster to the bowl.
  3. Continue to cook the sauce until reduced by half, about 12 minutes. Mash 1 tablespoon of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside.
  4. Melt 3 tablespoons of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. Add the remaining 3 tablespoons of wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook for 5 to 10 minutes, until tender. Set aside.
  5. Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 tablespoons of butter and mix it into the crumbs until they're moistened.
  6. Divide the seafood among the 4 gratin dishes. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.
<![CDATA[Carbonara]]>Mon, 18 Jul 2022 18:57:33 GMThttp://devonmoody.com/cookbook/carbonara
3 Tbsp. kosher salt, plus more
4 oz., pancetta (Italian bacon) OR thick cut bacon
2 oz. Parmesan
4 large egg yolks 2 large eggs
Freshly ground black pepper
2 Tbsp. extra-virgin olive oil
1 lb. spaghetti, bucatini, or rigatoni

1/2 cup frozen green peas
1 cup sliced Baby Bella Mushrooms, Sauteed
  1. Heat 6 qt. water in a large pot over high. When water starts to steam, add 3 Tbsp. salt and cover pot with a lid (this will bring water to a boil faster).
  2. While you are waiting on the water, do a little prep. Remove 4 oz. guanciale from packaging and cut into about 1x¼" strips. Finely grate 2 oz. cheese and set aside one-quarter of cheese for late
  3. Whisk 4 egg yolks and 2 whole eggs in a medium bowl until no streaks remain, then stir in remaining grated cheese. Add several cranks of pepper and set aside.
  4. Working next to pot, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Add guanciale and cook, stirring occasionally, until crisp around the edges, about 10 minutes.
  5. Remove pot from heat. Using a wooden spoon, fish out guanciale and transfer to a small bowl. Pour fat into a heatproof measuring cup, then add back about 3 Tbsp. to pot. Discard any remaining fat.
  6. Cook 1 lb. pasta in boiling water, stirring occasionally, 2 minutes shy of package instructions. Just before pasta is finished, scoop out 1¾ cups pasta cooking liquid with same heatproof measuring cup.
  7. Add 1 cup reserved pasta cooking liquid to Dutch oven and bring to a boil over medium-high. Drain pasta in a colander, then transfer to Dutch oven.
  8. Cook pasta, stirring constantly and vigorously, until al dente and water is reduced by about half, about 2 minutes. Remove pot from heat
  9. Whisk ¼ cup pasta cooking liquid into reserved egg mixture, then very slowly stream into Dutch oven, stirring constantly, until cheese is melted and egg is thickened to form a glossy sauce. Season with salt, if needed. Thin sauce with remaining ½ cup pasta cooking liquid, adding a tablespoonful at a time, until it's the consistency of heavy cream (you most likely won’t use all of it).
  10. Mix in guanciale and divide pasta among bowls. Top with pepper and reserved cheese.
Source: CLAIRE SAFFITZ, February 5, 2018
<![CDATA[Carrot Butter]]>Mon, 04 Jul 2022 20:18:16 GMThttp://devonmoody.com/cookbook/carrot-butter
  • 1 cup chopped carrots
  • 1 cup of water
  • 1 tbsp Tahini (sesame paste)
  • 1 tsp Tamari sauce ("low-sodium" soy sauce)
  1. Combine the carrots and water in a pot and bring to the boil. Lower the heat, cover and simmer for about 15 minutes until the carrots are very tender when pierced with a fork.
  2. Drain but don't toss out the cooking liquid.
  3. Place the carrots, the Tahini, and the Tamari in a blender and process until smooth and creamy.
  4. If necessary you can add more of the carrot water to thin to your desired consistency. The butter should be thick, creamy, and smooth when finished.
Yield: Makes 10 average servings
Note: This can be stored in the fridge for about 1 week provided it is covered
<![CDATA[Orange-Butterscotch Balls]]>Mon, 04 Jul 2022 20:13:16 GMThttp://devonmoody.com/cookbook/orange-butterscotch-balls
  • 1 c butterscotch chips
  • 3 T light corn syrup
  • 1/2 c granulated sugar
  • 1/3 c frozen orange juice concentrate
  • 2 2/3 c crushed vanilla wafers (1 12oz box)
  • 3/4 c chopped cashews
  • 1/8 c superfine sugar
  1. Line a cookie sheet with wax paper and set aside.
  2. Melt butterscotch chips in a double boiler over simmering water, stirring frequently with a rubber spatula.
  3. When butterscotch is completely melted, add corn syrup, sugar, and orange juice, and continue stirring over low heat until well blended.
  4. In a large mixing bowl, combine the wafers, cashews, and the orange-butterscotch mixture. (The wafers are easily crushed with a hammer or a rolling pin in a plastic bag.) Use a wooden spoon to mix the ingredients together thoroughly.
  5. Shape the dough into 1-inch balls, roll the balls in superfine sugar, and place on the already prepared cookie sheet. Allow to dry for two to three hours. Store in an airtight container.
Yield: About 50 balls
Note: They freeze wonderfully and last frozen for up to six months.
Source: Candy!: A Sweet Selection of Fun and Easy Recipes by Laura Dover Doran (1998)
<![CDATA[Baklava]]>Mon, 04 Jul 2022 20:10:08 GMThttp://devonmoody.com/cookbook/baklava
  • 1 pound frozen phyllo sheets
  • 1 cup melted butter
  • 2 cups finely chopped walnuts or blanched almonds
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup sugar
  • 3/4 cup honey
  • 1 cup water
  • 1 tablespoon lemon juice
  1. Thaw phyllo pastry and separate sheets according to package directions (Do not cheat with the microwave -- remember last time: mushy mushy!). Keep pastry not being used covered with clean damp dish towel to keep it from drying out. Place half of pastry sheets in a greased 15x10x1-inch baking pan, one by one, brushing each sheet quickly and all over with melted butter. 
  2. Combine nuts, 1/2 cup sugar, and cinnamon; sprinkle over buttered pastry. Place remaining sheets on top, brushing each with melted butter. Cut baklava pastry into 2-inch diamonds. Bake at 400F until brown and crisp, about 30 to 35 minutes.
  3. Meanwhile, in a saucepan, combine remaining 3/4 cup sugar, honey, 1 cup water, and lemon juice; bring to a boil. Boil baklava syrup for about 20 minutes, stirring occasionally, until syrupy. Cool and pour over baklava.
<![CDATA[Pumpkin Bars]]>Mon, 04 Jul 2022 20:06:19 GMThttp://devonmoody.com/cookbook/pumpkin-bars
  • 1 C. oil
  • 4 eggs
  • 1 can pumpkin (@2 cups)
  • 2 C. Sugar
  • 2 C. Flour
  • 2 tsp. Baking powder
  • 1 tsp. Soda
  • 1/2 tsp. Salt
  • 1/4 tsp. Ground cloves
  • 2 tsp. Cinnamon
  • 3 oz. cream cheese
  • 1 stick butter
  • 2 C. powdered sugar
  • 2 tsp. vanilla
  1. Combine and mix until smooth. Pour into jelly roll pan (do not oil the pan) Bake at 350 for 30 min.
  2. Cream together frosting ingredients and spread over bars
Source: Barbara Moody
Note: I have substituted equal amounts of apple sauce for the oil
<![CDATA[Oatmeal Scotchie Cookie]]>Mon, 04 Jul 2022 19:59:18 GMThttp://devonmoody.com/cookbook/oatmeal-scotchie-cookie
  • 1-1/4 C. flour
  • 1 tsp soda
  • 1/2 tsp salt 
  • 1/2 tsp cinnamon
  • 1 C. Butter
  • 3/4 C. Sugar
  • 3/4 C. Packed brown sugar
  • 2 eggs
  • 1 tsp. Vanilla
  • 3 C. Oatmeal
  • 1 bag butterscotch chips
  1. Combine first 4 ingredient. Cream together sugars, eggs, and vanilla. Gradually beat in flour mixture. Stir in oats and chips. Bake on non-greased pans at 375 for about 8 min.

Source: Barbara Moody
Note: In Italy I add 1/4 tsp. baking powder too
<![CDATA[Biscuits]]>Mon, 04 Jul 2022 19:51:40 GMThttp://devonmoody.com/cookbook/biscuits
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 4 tablespoons baking powder
  • 2 tablespoons sugar 
  • 1 cup butter flavor shortening or COLD butter
  • 2 eggs
  • 1 cup milk
  1. Combine the flour, salt, baking powder and sugar. in your mixer bowl, cut in the shortening until the mixture resembles coarse crumbs.
  2. Beat eggs and milk with fork and mix with dry ingredients.
  3. Mix lightly then turn onto a well floured surface. The dough will be moist so you will have to sprinkle with a little flour. Knead 20 times.
  4. Roll to 3/4 in thick. Cut with biscuit cutter and place on lightly greased baking sheet so they are touching each other. 
  5. Brush top with melted butter or margarin.
  6. Bake in 450 degree preheated oven for 15 to 18 minutes.
  7. Remove from oven and let cool 5 minutes then place on cooling rack.

YIELD: 24-24 Biscuits; divide ingredients in half to make 8-12 
Note: Cooled biscuits freeze beautifully! When need, defrost by leaving on the kitchen counter for 8-12 hours
<![CDATA[Gingerbread Bars with Cream Cheese Frosting]]>Sun, 03 Jul 2022 03:05:07 GMThttp://devonmoody.com/cookbook/gingerbread-bars-with-cream-cheese-frosting
  • 2 cups + 2 Tbsp (300g) all-purpose flour (scoop and level to measure)
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (170g) unsalted butter, room temp
  • 1 cup (220g) packed light brown sugar
  • 1/4 cup (60ml) unsulphured molasses
  • 1 large egg
  • 2 tsp vanilla extract
  • 1/4 cup butter, nearly at room temperature
  • 1/2 (4 oz) pkg. cream cheese, nearly at room temperature
  • 1 1/4 cups powdered sugar
  • 1/4 tsp vanilla extract
  1. Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with cooking spray, set aside.
  2. In a medium mixing bowl whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt for 20 seconds, set aside.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, brown sugar and molasses until combined. 
  4. Mix in egg and vanilla extract. With mixer set on low speed slowly add in flour mixture and mix until combined. Fold batter with a spatula as needed until batter appears to be evenly incorporated.
  5. Pour dough into prepared baking dish and spread and press into an even layer using your hands. 
  6. Bake in preheated oven until bars have baked through, about 14 - 17 minutes (be careful not to over-bake). Transfer baking dish to a wire rack and let bars cool completely.
For the cream cheese frosting:
  1. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and cream cheese until smooth. 
  2. Add in powdered sugar and vanilla and mix until light and fluffy. Spread frosting over cooled bars.
  3. Cut into squares. Cover with lid or plastic wrap and store in refrigerator.

Note: I have adjusted the frosting recipe by half. The full recipe is just way too much/sweet.
Source: https://www.cookingclassy.com/gingerbread-bars-cream-cheese-frosting/
<![CDATA[Aromatic Noodles With Lime Peanut Sauce]]>Sun, 03 Jul 2022 02:55:33 GMThttp://devonmoody.com/cookbook/aromatic-noodles-with-lime-peanut-sauce
  • 3/4 pound spinach linguine or whole-wheat spaghetti 
  • 2 cups (about 9 ounces) broccoli florets 
  • 2 cups (about 6 ounces) snow peas, trimmed 
  • 2 cups (about 6 ounces) sugar snap peas, trimmed 
  • 1/2 cup natural creamy peanut butter 
  • 1/4 cup low-sodium soy sauce 
  • 1/4 cup water 
  • 2 tablespoons rice vinegar 
  • 2 tablespoons fresh lime juice 
  • 1 scallion, cut into pieces 
  • 3/4 inch fresh ginger, finely grated 
  • 2 tablespoons brown sugar 
  • 1/4 teaspoon red pepper flakes 
  • 1/2 cup shelled unsalted peanuts
  1. Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more.
  2. Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.
  3. Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve.

Source: Healthy Appetite with Ellie Krieger
Can also use wide rice noodles (rice sticks)
<![CDATA[Tomato Zucchini Pasta]]>Sun, 03 Jul 2022 02:52:02 GMThttp://devonmoody.com/cookbook/tomato-zucchini-pasta
  • 2 medium-size zucchini (1 pound)
  • 1-1/2 lbs ripe tomatoes (4 to 5 medium-size)
  • 6 T olive oil
  • 3 medium-size garlic cloves, crushed
  • 1/2 t crushed dried red pepper flakes
  • 1/4 c chopped fresh basil
  • 20 small pitted black olives (preferably imported)
  • salt & pepper to taste
  • fusilli pasta (or spaghetti)
  • parmesan cheese on the side
  1. Trim the ends from the zucchini. Cut each zucchini crosswise into 2-inch slices. Cut each slice into sixths. you should have about 3-1/2 cups.
  2. Remove the cores from the tomatoes and cut into 1/2-inch cubes.
  3. Heat 4 T of the olive oil in a large skillet over medium heat. Add the zucchini and saute just until the zucchini is tender, 3 to 5 minutes. Remove from the skillet and set aside. Add the remaining 2 t olive oil to the skillet. Then add the garlic and saute briefly. Add the tomatoes and cook, stirring often, for 5 minutes,. Add the hot pepper, basil, black olives, and zucchini. Simmer for 10 minutes. Season with salt and pepper.
  4. Serve over hot pasta (fusilli is recommended) and pass grated Parmesan cheese on the side.

Yield: 4 to 6 servings
Source: Shari Kendall
<![CDATA[Pumpkin Lasagna]]>Sun, 03 Jul 2022 02:48:20 GMThttp://devonmoody.com/cookbook/pumpkin-lasagna
  • 1 tablespoon extra-virgin olive oil, divided 
  • 2 large onions, chopped 
  • 1 (4-ounce) can sliced mushrooms, drained 
  • 3 cloves garlic, minced 
  • 1/4 teaspoon dried Italian seasoning 
  • 1 (15-ounce) can mixed greens, drained 
  • 1 (15-ounce) can 100 percent pure pumpkin 
  • 1 (15-ounce) container ricotta cheese, preferably whole milk 
  • 3/4 cup freshly grated Parmesan cheese 
  • 1/2 teaspoon kosher salt 
  • 1/4 teaspoon ground black pepper 
  • 1/8 teaspoon grated nutmeg 
  • 1 cup Alfredo sauce 
  • 15 lasagna noodles (about 3/4 pound), cooked according to package directions 
  1. Heat oven to 350 degrees F. Heat 2 teaspoons of the olive oil in a large skillet over medium heat. Add onion and saute until golden brown, 5 to 10 minutes. Add mushrooms and cook until browned, about 5 minutes. Add garlic and Italian seasoning, and cook for 1 minute. Stir in the greens and heat through. Set aside. 
  2. Mix pumpkin and ricotta cheese in a large mixing bowl. Stir in Parmesan cheese, salt, black pepper and nutmeg until well combined. Grease the inside of baking dish with the remaining teaspoon of olive oil. Spread 1/2 cup Alfredo sauce over the bottom of the baking dish. Top with 3 noodles, covering the bottom of the dish. Spread 1/4 of the pumpkin mixture over the layer of noodles and scatter 1/4 of the green mixture over the pumpkin. Repeat layers of noodles, pumpkin and greens, until you have 4 layers of each. 
  3. Top with the remaining 3 noodles and spread the remaining 1/2 cup Alfredo sauce over the top. Cover with a sheet of foil and bake for 45 minutes or until bubbling around the edges. Remove foil and top with remaining Parmesan cheese. Return to the oven for about 15 minutes or until lightly browned. Rest for 15 minutes and cut into 12 squares.
<![CDATA[Broccoli Cheese Soup]]>Sun, 03 Jul 2022 02:43:06 GMThttp://devonmoody.com/cookbook/broccoli-cheese-soup
  • 2 tablespoons butter or margarine
  • 1 cup chopped onion
  • 2 tablespoons flour
  • 2 cups milk
  • 1 pound VELVEETA, cut up
  • 1 (10 ounce) package frozen chopped broccoli, thawed, drained
  • 1 teaspoon pepper 
  1. Step 1: Melt butter in large saucepan on medium heat. Add onion; cook and stir 5 minutes or until onion is tender. Add flour; cook 1 minute or until bubbly, stirring constantly.
  2. Step 2: Stir in milk. Bring to boil. Reduce heat to medium-low; simmer 1 minute.
  3. Step 3: Add remaining ingredients. Cook until VELVEETA is melted and soup is heated through, stirring occasionally​.
<![CDATA[Key Lime Pie]]>Sun, 03 Jul 2022 02:37:34 GMThttp://devonmoody.com/cookbook/key-lime-pie
Graham Cracker Crust:
  • 1 1/4 cup (125 grams) graham cracker crumbs (can use crushed digestive biscuits)
  • 2 tablespoons (30 grams) granulated white sugar
  • 5 - 6 tablespoons (70 - 85 grams) unsalted butter, melted
  • 3 large egg yolks, room temperature
  • One 14 - ounce (390 grams) can sweetened condensed milk
  • 1/2 cup (120 ml) key lime juice (can use regular limes)
  • 2 teaspoons grated lime zest (outer skin)
  • 1 cup (240 ml) cold heavy whipping cream (double cream) (35-40% butterfat content)
  • 2 tablespoons (30 grams) granulated white sugar
  1. Key Lime Pie: Preheat the oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Butter or lightly spray with a non stick vegetable spray, a 9 inch (23 cm) pie or tart pan.
  2. Graham Cracker Crust: Mix together the graham cracker crumbs, sugar, and melted butter. Press onto the bottom and up the sides of the prepared pan. Bake for about 10 minutes or until set and lightly browned. Remove from oven and place on wire rack to cool while you make the filling
  3. Filling: In the bowl of your electric mixer, with the whisk attachment, beat the egg yolks until pale and fluffy (2-3 minutes). Gradually add the condensed milk and beat until light and fluffy (3-5 minutes). Scrape down the sides of the bowl and then beat in the lime juice and zest. 
  4. Pour the filling over the crust and bake for about 10 - 15 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool. Once it has completely cooled, cover and refrigerate for several hours or overnight.
  5. Once the filling has chilled, in the bowl of your electric mixer, with the whisk attachment (or with a hand mixer), beat the whipping cream and sugar until stiff peaks form. Either pipe (I used a Wilton 1M star tip) or place mounds of whipping cream on top of the filling. Can be stored in the refrigerator for a few days.

Makes 1 - 9 inch (23 cm) pie or tart
<![CDATA[Devon's Pie Crust]]>Sun, 03 Jul 2022 02:33:21 GMThttp://devonmoody.com/cookbook/devons-pie-crust
  • 2 2/3 cups All Purpose Flour
  • 2 tablespoon brown sugar
  • 1 teaspoon salt
  • 1 cup chilled Butter or Butter Flavor Crisco 
  • 6-10 tablespoons ice cold water
  1. BLEND flour, brown sugar, and salt in medium mixing bowl.
  2. CUT shortening into 1/2-inch cubes. Cut in chilled butter cubes into flour mixture, using hands or pastry blender, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
  3. SPRINKLE half the minimum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
  4. SHAPE dough into ball, rap in saran-rap. Chill for 20 min in refrigerator.

Source: Devon Blosch
Yield: Makes 2 Crusts (top/bottom or 2 bottoms)