1/23 Winter Minestrone Soup & Coconut Hot Chocolate with Almond
Whipped Cream
https://us02web.zoom.us/rec/share/IJFdKJ4biTzXNQBr75lsYiFWzJ5xFMJWCbi7PTnoezhTfZ10k7Z-a0sMChMVsYS5.z3e_8WVCnJpT1wRc Passcode: .S55Zz$1
12/19 Provolone and Artichoke Cheese Ball in Toasted Pignoli Nuts and Amazing Swedish Meatballs
https://us02web.zoom.us/rec/share/-0Qjuu1dQAG98Y3XfV0NFVZ8GlKCKy1tdBD7amA8vMN7L6fWXX683gFjK5pcBtjR.VZLKb9sE4TyZ_rnP Passcode: 14^2s6!k
11/14 Turkey with a Cranberry Hoisin Sauce & Scallion Pancakes and Simply Creative Cranberry Fruit Relish:
https://us02web.zoom.us/rec/share/Otty4RZZ39crDeGHv3nuZ2ozvvqs8t3cPcU7LaJXgJTFIemRIRYD1W0GVd-ZDWZG.VQ7Ld65df854KB1W Passcode: +O?9=2Gm
Granny Smith Apple Fritter Bread: https://youtu.be/pmwlwwYnQJA
10/10 Shrimp and Capellini Pancakes with Baby Spinach and Italian Lemon Almond Biscuit
https://us02web.zoom.us/rec/share/CcZBfvRBDUyiYc4ooryW4rzzygSP6G4NmlKKf3rOBtKwsQ7KjpMMA7-cHnvOR55D.UAytCr7xWcKWxhN0 Passcode: 1.j1.UBW
9/12 Granny Smith Apple Cider Chicken & Pumpkin Muffin Tops
https://us02web.zoom.us/rec/share/zTR04xYUFPNpkyNSq8VD4SHuPIeJlM0AQ8vjbqFbTtbcr8evWCLEsjSKIZ-n2KY.DqJ97SMbi5UU_4vR Passcode: @6+ajqq?
8/29 JERK CHICKEN WITH LIME MANGO AVOCADO SALSA & MOZZARELLA AND SWEET SAUSAGE-STUFFED ZUCCHINI BOATS
Passcode: 4iEbq=xa
COOKIE ICE CREAM SANDWICHES
By: Simply Creative Chef Rob Scott
Ingredients: Yields 12 3-inch sandwiches
2 ¼ cups all-purpose flour
1 ½ teaspoons cornstarch
1 teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, room temperature
¾ cup packed light or dark brown sugar
½ cup granulated sugar
1 large egg and 1 egg yolk, at room temperature
2 teaspoons pure vanilla extract
1 cup mini semi-sweet chocolate chips
Sandwiching
3 cups vanilla ice cream, or desired flavor
¾ cup sprinkles (you may use mini chocolate chips or finely chopped nuts instead of sprinkles)
Directions:
· Preheat oven to 350 degrees F
· Line 3 large baking sheets with parchment paper or silicone baking mats and set aside
· Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl
· Using a handheld mixer, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium-high speed until combined and creamy, about 2 minutes
· Add egg, egg yolk, and vanilla extract, then beat on medium-high speed until combined
· Scrape down the sides and up the bottom of the bowl as needed
· Beat in the dry ingredients on low speed, then beat in the chocolate chips until combined – the dough will be soft and sticky
· Since the dough is sticky, use a medium sized cookie scoop
· Scoop the dough into balls, about 1 ½ tablespoons of dough per cookie and arrange 3 inches apart on the baking sheets
· Bake for 12-13 minutes or until lightly browned on the sides – the centers will look soft
· Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes – if desired, press extra mini chocolate chips into the tops of the cookies while they are still warm
· Transfer to a wire rack to cool completely before assembling your ice cream sandwiches
· To assemble the cookies: flip a cooled cookie over and place 1 generous ice cream scoop, about ¼ cup, on top
· Use your scoop to gently spread the ice cream to the edges
· Sandwich a cookie on top, then pick up the assembled sandwich and gently press it all together in the very center to make a compact sandwich
· Roll sides into the sprinkles
· Immediately wrap assembled sandwich in plastic wrap or parchment paper and place in the freezer for at least 3 hours
· Please read recipe carefully before starting
· Bag 1 includes-Flour, Baking Soda, Corn Starch, Salt
· Bag 2 includes-Sugar and Brown Sugar
· Bag 3 includes-Chocolate Chips for the Cookie Dough
· Bag 4 includes Sprinkles
Class from 6/20/23- https://us02web.zoom.us/rec/share/Mmaf7tInKR3tBlheWwkIj6kvvvmYa3jn6j8hH7Xg-52i7pE-dR7lVWwuQJkQC8sZ.7d6wgWuaVTuvyzrZ
Passcode: I.!f4^jr
Class from 5/23/23-https://us02web.zoom.us/rec/share/pQqBp1PpX6VSXH8Kna8ukZOhSXPcPYP4HclM6CKPdPfMrDD3Foq1unFqr_JcMy2x.e7eQ2fdvSUPr_Eej Passcode: ay9iFGs*
Chef Rob’s Class from 12/15: https://us02web.zoom.us/rec/share/KIz3dsdI-RJwfWpI3gxiGa99lU0kk3mjk4TUUC6iMgvWVlcMWgB2DyVpDzEqLqdH.DrglqguOK_D5Gbv8
Passcode: tPm.cJ1&
October 24th Class Recording: https://us02web.zoom.us/rec/share/UqNktGEYjjoIeiyjgBGo1GrF6OjKz4_VkQVbTJNzINE3XwWemhi-3C3ONoWxkhjh.hqtFAbXhNGqJgXQE
Passcode: ww3c02D*
June 27th Class Recording: https://us02web.zoom.us/rec/share/Z_c4vGm4QYMQy4le7krCg9dr7LT61QmcSAGACyxOTBOTFlYvQ4vxDkDWOnU5DwAP.xrhgOaFVXdrfhPXC
Passcode: ar0H68=N
April 12th Class Recording: Chef Rob April 12th – YouTube
Pizza & Grandma’s Spaghetti Pie
https://us02web.zoom.us/rec/share/3tBD5FCU1I09tgIbUXxmV1z0_T9APDp8KQAwY4ZiNxOk09FaUUi_wkrORweZVBXa.-E3P3HLMNrC_a3Pm Passcode: s5y1&&E&
Chef Rob Nov 2 – YouTube– Spinach and Leek Gratin and Sweet Potato Muffins
Cooking Class for Dogs – YouTube
STRAWBERRY FESTIVAL BREAD WITH VANILLA DRIZZLE By: Simply Creative Chef Rob Scott
Ingredients: Yields 1 Loaf
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
1 large egg, at room temperature
¾ cup granulated sugar
¼ cup packed light or dark brown sugar
1 cup buttermilk
1/3 cup vegetable oil (or canola or melted coconut oil)
2 teaspoons pure vanilla extract
1 ½ cup fresh strawberries, rinsed, dried, chopped and tossed in 1 tablespoon flour
Glaze
1 cup confectioners’ sugar
½ teaspoon pure vanilla extract
5-6 tablespoons heavy cream or milk
Directions:
· Preheat the oven to 350 degrees F
· Spray a 9 x 5 loaf pan with nonstick spray
· Make the bread: in a large bowl, toss the flour, baking soda, salt, and cinnamon together until combined and set aside
· In a medium bowl, whisk the egg, granulated sugar, and brown sugar together until combined (make sure there are no brown sugar lumps remaining)
· Whisk the buttermilk, oil, and vanilla
· Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps – try very hard not to overmix, which will result in a tough textured bread
· Fold in the strawberries
· Bake the bread for 50 to 60 minutes
· Allow the bread to cool completely in the pan on a wire rack before glazing and slicing
· Make the glaze: whisk the confectioners’ sugar, vanilla, and cream together until combined and creamy
· Drizzle over bread immediately before serving
IRISH SODA BREAD
By: Simply Creative Chef Rob Scott
Yield one loaf
NOTE: Cook on lower oven shelf, if browning too quickly place a piece of foil on the rack above
2 cups all-purpose flour
1 tbsp. sugar
1 tsp. baking powder
½ tsp. baking soda
½ teaspoon salt
¼ cup butter
1/3 cup raisins
1 ½ tbsp. caraway seeds
1 cup buttermilk
§ Preheat oven to 375°
§ In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt
§ Using a fork, cut in butter until mixture resembles coarse meal
§ Add raisins and caraway seeds and toss lightly
§ Add buttermilk and toss mixture with a fork until all dry ingredients are moistened
§ Dough will be very soft. Form dough into a ball and lightly knead on a floured board for 30 seconds or until smooth
§ Shape dough into ball and place on a cookie sheet
§ Cut a ¼ inch deep “X” with a sharp knife on top
§ Bake for 50 minutes or until golden
CINNAMON-SWIRL CHOCOLATE CHIP BREAD By: Simply Creative Chef Rob Scott Ingredients: Bread Cinnamon-Swirl 2 cups all-purpose flour 1 tablespoon ground cinnamon 1 teaspoon baking soda 1/3 granulated sugar ½ teaspoon salt 2/3 cup mini semi-sweet chocolate chips 1 large egg, at room temperature ½ cup packed light or dark brown sugar ¼ cup granulated sugar 1 cup buttermilk, at room temperature 1/3 cup vegetable oil (or canola or melted coconut oil) 1 teaspoon pure vanilla extract Directions: • Preheat oven to 350 degrees F and spray a 9×5 loaf pan with nonstick spray (I prefer using dark metal loaf pans, which seems to help brown quick breads more evenly) • Make the cinnamon-swirl first by combining the cinnamon and sugar together in a small bowl and set aside • To make the bread: whisk the flour, baking soda, and salt together in a large bowl • Stir in the chocolate chips and set aside • In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined then whisk in the buttermilk, oil, and vanilla • Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps (avoid over-mixing) • Spread half of the batter into a prepared loaf pan and top evenly with ¾ of your cinnamon-sugar mixture • Gently spread the remaining batter on top as best you can and sprinkle the rest of the cinnamon-sugar • Sprinkle with a couple more mini chocolate chips, if desired • Using a knife, gently swirl the batter with 1 simple swirl from the top to the bottom of the loaf pan (I usually swirl an ”S” shape) • Bake the bread for 50-65 minutes, tenting loosely with aluminum foil halfway through bake time (quick breads are thick and dense, so your loaf is taking longer) • To test for doneness, poke the center of the bread with a toothpick – if it comes out clean, the bread is done • Allow the bread to cool completely in the pan on a wire rack before cutting
Baking Memories Cake Ingredients: 1/2 c. sugar 2 c. sour cream 2 c. pecans, chopped 1 T. vanilla 1 T. cinnamon 2 c. all-purpose flour 1 c. unsalted butter 1 T. baking powder 1 ½ c. sugar ¼ tsp. salt 2 eggs Directions: Preheat the oven to 350 degrees. Grease and flour a 10-inch bundt pan. In a small bowl, combine the ½ cup sugar, pecans and cinnamon. Set it aside. Cream the butter and 1 ½ cups of sugar until they are light and fluffy. Add the eggs, mixing well. Add the sour cream and vanilla. Mix the flour, baking powder and salt into a small bowl. Fold the dry ingredients into the butter mixture. Pour half of the cake mixture into the prepared pan. Sprinkle the batter with half of the pecan mixture. Add the remaining cake batter and spread it evenly over the top of the pecan mixture. Sprinkle the remaining pecan mixture evenly over the top of the cake. Bake the cake for 1 hour and 10 minutes or until a cake tester or toothpick inserted in the center comes out clean.
Apple Pie Calzones: https://youtu.be/CIV-vW8ooPU
Apple Pie Calzone By: Simply Creative Chef Rob Scott
Ingredients: 1 Pizza Dough or Pillsbury Grand’s Biscuits 1 large apple 2/3 cup brown sugar 2 tbsp. cornstarch 1 tsp. cinnamon ¼ tsp. nutmeg For Calzone Coating: o 1 tbsp. unsalted butter, melted o 2 tbsp. sugar + ½ tsp. cinnamon mixed together Directions: 1. Preheat oven to 400 degrees. 2. Peel, core, and thinly slice your apples. In a small bowl combine brown sugar, cornstarch, cinnamon, and nutmeg. Toss the apples together with the sugar mixture, making all the slices get coated. 3. On a lightly floured surface roll pizza dough into 8” thin circles. Fill one side of each circle with ¼ of the apple mixture, then fold the dough over the filling and pinch the edges closed to seal. You can also crimp them shut with a fork! 4. Brush the tops of each calzone with a small amount of melted butter, and sprinkle with ½ tbsp. of the cinnamon sugar mixture. 5. Place calzones on a parchment paper lined baking sheet, and bake for 15-18 minutes. Serve with a scoop of ice cream or a dollop of whipped cream, and eat warm!
ACORN SQUASH STUFFED WITH APPLES, NUTS & CRANBERRIES By: Simply Creative Chef Rob Scott Ingredients: Serves 2 1 acorn squash 1 apple, peeled and chopped 1/2 cup dried cranberries 1/3 cup walnuts, chopped 1 tablespoon cinnamon (or to taste) 1/4 cup dark brown sugar 2 tablespoons butter, softened 1 tablespoon maple syrup Directions: § Preheat oven to 350 degrees F § Cut squash in half longways § Remove seeds and pulp § Pour 1\4 cup water into a baking dish and add squash cut side down § Place baking dish in the oven and bake for 30 minutes § In a large mixing bowl, combine apples, cranberries, walnuts, cinnamon, brown sugar, butter and maple syrup § Remove squash from the oven and let cool § Turn over the halves and stuff the center of each squash with the apple/cranberry mixture § Return to oven and bake for an additional 30 minutes or until tender
Pumpkin Pie Scones: https://youtu.be/ZsQ45vbgWsg
Pumpkin Pie Scones Scones: 2 c. all-purpose flour ¼ tsp. ground cloves 7 T. sugar ¼ tsp. ground ginger 1 T. baking powder 6 T. cold butter ½ tsp. salt ½ c. canned pumpkin ½ tsp. ground cinnamon 3 T. half-and-half ½ tsp. ground nutmeg 1 lg. egg Spiced Glaze: 1 c. powdered sugar 1/8 tsp. ground nutmeg 3 T. powdered sugar 1 pinch of ginger 2 T. whole milk 1 pinch of ground cloves ¼ tsp. ground cinnamon Scones: Preheat oven to 425 degrees. line a baking sheet with parchment paper. Combine flour, sugar, baking powder, salt and spices in a large bowl. Using a pastry knife, fork or food processor, cut butter into the dry ingredients until mixture is crumbly . Set aside. In a separate bowl, whisk together pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes. Scones should begin to turn light brown. Place on wire rack to cool. Combine the ingredients for the spiced icing together. Drizzle this thick icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this or you can drizzle with a whisk. Yield: 6 scones.
BAKED PRALINE FRENCH TOAST CASSEROLE WITH SPICES By: Simply Creative Chef Rob Scott Ingredients: Serves 6 -8 12 loaf French bread (10 ounces) 4 large eggs 1 cup half-and-half 1/2 cup milk 1 tablespoon granulated sugar 1/2 teaspoon vanilla extract ¼ teaspoon ground cinnamon ¼ teaspoon ground nutmeg Dash salt Praline topping, recipe follows Maple syrup Directions: § Slice French bread into 20 slices, 1-inch each § Arrange slices in a generously buttered 9 x 13 inch flat baking dish in two rows, overlapping the slices § In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly § Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture § Spoon some of the mixture in between the slices § Cover with foil and refrigerate overnight § The next day, preheat the oven to 350 degrees F § Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden § Serve with maple syrup Praline Topping: 1/2 pound butter, 1 stick 1/2 cup packed light brown sugar 1/2 cup chopped pecans 2 tablespoons light corn syrup 1/4 teaspoon ground cinnamon 1/4teaspoon ground nutmeg § Combine all ingredients in a medium bowl and blend wel
