Video: Paul Deen Shows Us Sweet Treats

From Denny: Paul Deen is always as entertaining as she is useful showing us how to make easy tasty recipes! Here she is demonstrating some of her desserts from her new cookbook. She tends to do a lot of versatile recipes, some of which I'm sure we could substitute chocolate if we desired - maybe white chocolate and lemon combinations would be interesting too! Take a look!

Visit msnbc.com for Breaking News, World News, and News about the Economy

Video: Paul Deen Picnic Picks

From Denny: Paula Deen is always entertaining as well as informative with real recipes we can easily use! Take a look at her ideas for picnics and easy weekend dining.

Visit msnbc.com for Breaking News, World News, and News about the Economy

Recipe: Crawfish Pie

From Denny: Crawfish Pie is easy to make and a huge favorite around here. During crawfish season (from about March through the end of May, sometimes into the first week of June) we enjoy these simple pies. If you don't have crawfish available, use shrimp! We don't use Chinese crawfish because of the heavy metals contaminants found in them. Use Louisiana crawfish whenever you can - just buy it as the frozen tails already shelled for you.

From: Shelley Boudreaux and given to publish in the 2theadvocate.com food section (local newspaper in Baton Rouge, Louisiana)

Makes 2 (9-inch) pies.

Ingredients:

2 pie crusts

1-1/2 sticks butter

2 onions, chopped

1 bunch green onions, washed, dried and chopped

1/2 bunch fresh parsley, washed, dried and chopped

2-3 cloves garlic, minced (about 1 tablespoon)

2 lbs. crawfish tails

Tony’s Cajun Seasoning or salt, black pepper and cayenne pepper to taste

2 (14-oz.) cans cream of mushroom soup

2 (14-oz.) cans cream of celery soup

2 to 3 cups cooked rice


Directions:

1. Place pie crust in bottom of 9-inch pie dish. Repeat with second crust. Set aside. Preheat oven to 350 degrees.

2. In large skillet, melt butter and sauté onions, green onions, parsley and garlic until onions are soft.

3. Add crawfish tails and season to taste. Cook, uncovered for about 10 minutes.

4. Add cream of mushroom and cream of celery soups. Cook another 5-10 minutes.

5. Remove from heat and gently stir in at least 2 cups of cooked rice. You will have to judge if it looks too soupy and if so add more rice. Allow the filling to cool slightly.

6. Spoon into prepared pie crusts. Crimp top edge of pie or gently fold it over the pie filling. Repeat.

7. Bake in preheated 350-degree oven for about 30 minutes or until each pie crust is nicely browned and pie is heated through. If after 15-18 minutes pie crust top is getting too browned, cover top edges with strips of foil to prevent burning. Cool about 5 minutes before serving.

Recipe: Chocolate whisky cake with raspberries

Photo by sonicwalker @ flickr

From Denny: Here's an interesting one for all you vegans from the blog, Vegalicious! I found the awesome photo on flickr and below it was a recipe link, wow, yum! Practice this cake now for gift giving during any special holiday!

Serves: 8

Ingredients:

For the cake:

1 1/2 cups unbleached white flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

1/2 cup vegetable oil

1/4 cup whisky

3/4 cup chilled coffee

2 teaspoons pure vanilla extract

2 tablespoons cider vinegar

For the raspberry filling:

1/2 - 3/4 cup raspberry preserves or jam

For the chocolate-whisky glaze:

6 - 8 ounces dark vegan chocolate, melted in a bain marie (double boiler)

4 & 1/2 ounces vegan margarine

2 tablespoons whiskey

2 tablespoons powdered sugar

Directions:

Preheat oven to 375 degrees.

Generously oil an 8-inch s round baking pan or spring form and dust with a little sifted cocoa, or line the bottom with parchment paper.

In a medium bowl, sift together flour, cocoa, baking soda, salt and sugar.

In another bowl, combine the oil, whisky, coffee and vanilla.
Pour the liquid ingredients into the dry ingredients and mix until well blended and smooth.

Add the vinegar and stir briefly.

The baking soda will begin to react with the vinegar right away, leaving pale swirls in the batter.

Quickly pour the batter into the baking pan.

Bake for 30 to 35 minutes.

The cake is done when a toothpick inserted in the center comes out dry.

Allow to cool.

Meanwhile, prepare the raspberry filing:

Make sure the raspberry filling is a spreadable mass.

If it is too thick or solid, either warm it in a saucepan, or add a bit of water and mix well.

You don’t want it too thin or it will soak into the cake, but if it is too thick, it might “tear” the cake as you spread it.

To assemble the cake:

Remove from the cake from the pan.

Carefully slice the cake in half.

Place the bottom half of the cake on a serving plate and put the raspberry filling on top.

Place the top half of the cake back on the cake.

For the chocolate glaze:

Melt the chocolate with the vegan margarine in a bain marie (double boiler over water).

Stir well to mix, remove from the bain marie and add the whisky and powdered sugar.

Add glaze the top of the cake, it’s fine if some of the glaze drizzles down the sides.

Garnish with a few pretty raspberries

Notes:

The basic recipe for the cake can be found all over the net, on
http://www.post-gazette.com, or http://www.razzledazzlerecipes.com to name just a couple, however all are based on the Mossewood Cookbook recipe.

Recipe: Peppermint Patties Cookies

Photo by RICK EGLINTON @ Toronto Star

From Denny: This little recipe is from the Toronto Star.

Makes 24 cookies.

From Food Editor Kim Honey: "I used President's Choice milk-and-white chocolate chips for dipping, but you can substitute any chocolate. It will take an hour or two to firm up, though you can put it in the fridge for faster results.

Make sure the dough log and slices are measured or the yield will be off. Adapted from The Farm Chicks in the Kitchen by Teri Edwards and Serena Thompson."

INGREDIENTS

10 tbsp + 4 tbsp unsalted butter, softened

1/4 cup granulated sugar

1/4 cup light brown sugar

1 large egg yolk

1 tsp vanilla extract

1 cup + 2 tbsp all-purpose flour

1/4 cup Dutch-processed cocoa

1/4 tsp salt

1 cup icing sugar

1-1/2 tsp peppermint extract

1 tsp or more milk or light cream

2 cups chocolate chips


DIRECTIONS

Cream 10 tablespoons butter in large bowl with electric mixer on medium; add sugars and beat until fluffy. Beat in yolk and vanilla.

Add flour, cocoa powder and salt with mixer on low speed; beat until blended and dough is soft and pliable. Roll into 10-inch long log 2 inches in diameter. Cover in plastic wrap; refrigerate 1 hour.

Preheat oven to 375F. Cut dough into 1/4-inch slices; place 1 inch apart on 2 cookie sheets. Bake until just firm to the touch, about 6 minutes, rotating pans halfway through to ensure even cooking. Transfer to wire racks to cool.

Cream 4 tablespoons butter with icing sugar, peppermint and 1 teaspoon milk in small bowl. Thin with more milk until spreadable. Use 1 tablespoon sandwiched between 2 cookies.

Melt chocolate chips in small, deep microwavable bowl 30 seconds; stir. Repeat if necessary.

Dip each cookie halfway into chocolate; set upright on undipped edge on wax or parchment paper until firm.