Napoleon, also known as Mille-feuille or thousand-leaf is a classic French dessert comprised of almond flavored pastry cream sandwiched between flaky layers of pastry crust.  Topped with an iconic white and black fondant icing this dessert is a show-stopper.  Our version of this amazing dessert is easy to make and uses only a few simple ingredients.  Surprise your family with this delicious treat, or wow your guests at your next dinner party with this stunning pastry that is certain to be the talk of the evening.  No one needs to know how easy it really was.

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Napoleon ~ Mille-feuille

An easy recipe for a classic French dessert. Delight your guests with this delicious and stunning cake that literally takes only minutes to make using just a few simple ingredients. 

Course Dessert

Cuisine French

Keyword cake, Napoleon

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Chill time 4 hours hours

Total Time 35 minutes minutes

Servings 8

Author Christoph

Ingredients

Cake

• 1 sheet Pepperidge Farms puff pastry
• 1 3.4 ounce box vanilla instant pudding
• 1 ¾ cups heavy whipping cream
• ¼ cup Frangelico

Icing

• 1 cup confectioners’ sugar sifted to remove lumps
• 2 teaspoons corn syrup
• 2 tablespoons unsalted butter melted
• 2 tablespoons milk plus more as needed
• 1 tablespoon unsweetened cocoa powder sifted to remove lumps

Instructions

Cake

• Heat oven to 400°F and position rack in the center of the oven.    You will require 2 baking trays of the same size and 2 pieces of parchment paper.
• Cut the thawed pastry dough along the fold lines into 3 equal sized pieces.  Prick the top of the pasties all over with a fork.   Place the dough on a parchment lined sheet.   Cover the dough with another piece of parchment and then the second tray, this will keep the pastry from puffing.  Bake for 15 to 20 minutes.  The dough should be only slightly puffed and the tops lightly golden.   Place on a wire rack to completely cool.
• Using a hand mixer on high speed beat the instant pudding with the milk and Frangelico until stiff peaks form. (If you prefer no alcohol replace Frangelico with milk). Set the pastry crème in the fridge while the pasteries cool and you make the icing and decorate the top.

Icing

• Sift the powdered sugar into a small mixing bowl to remove any lumps.  Add the corn syrup, melted butter, and 2 tablespoons of milk.   Stir well.
• Transfer about ¼ of the icing into a separate small bowl then sift the cocoa powder into this amount.   Add more milk in small amounts at a time to both the white and the chocolate icing until you have a honey-like consistency that will flow smooth but that is not runny.
• Working on a wire rack over a piece of wax paper, pour the white icing over one piece of the cooled puff pastry.   Using an offset knife or spatula gently spread the icing towards the edges to cover completely allowing it to slightly flow over.  Place the cocoa icing in a piping bag and pipe 4 or 5 lines down the length of the pastry.   Use a toothpick to drag back and forth across the short width of the top alternating directions as you go.  This will create the classic pattern in the icing. Allow icing to dry for several hours before assembling cake.

Assemble

• Set the crème out for about a half an hour before assembly to make the piping easier.
• I build the cake on a working board then transfer carefully with a spatula to a serving plate.
• Load the pastry crème in a piping bag fitted with a round or star tip.   I like the crème to be almost double the thickness of the pastry.   Pipe dollops or rows of pastry crème to evenly cover the surface of the pastry.  Place the other piece of pastry on top and carefully wiggle it to position.  Repeat with the pastry crème on the second layer.  Using a spatula carefully place the decorated piece on top.  Grasping it by the edges only, GENTLY wiggle it to position.   Easy does it, be very careful not to break the top!
• Chill for four hours before serving.   Cutting this cake is the tricking part.  Using a serrated bread knife, very gently cut through the top and the layers with a gentle sawing motion to avoid breaking.  Let the knife do the work, do apply much pressure or you will shatter the cake.  You can hold the cake in place by reaching your hand over the top to grasp the edges while you cut off a slice (hold the cake not the slice), just do your best to stay out of decorated top.
• If there is any left, hold in the fridge for several days, the pastry will become soggy after that.  I have actually never ran into this problem.

Notes

I get about 8 pieces out of one sheet of puff pastry.

 

The dough does come 2 sheets per box so if you have a large crowd it is easy to make 2 cakes, there will be plenty of pastry crème, and any extra crème is great with fresh fruit.

 

Here is a link with photos about making the pastry crème. https://jamesandeverett.com/2018/07/25/easy-bavarian-cream/

I have been on sort of a roll lately, a pumpkin roll (sorry about that).  I guess it was a little over a year ago that we traded our hundred year old craftsman bungalow for a 1960’s tri-level ranch, and by the time we got settled we were headed off to Europe for Christmas and didn’t really experience holidays in our home.  So this year I find myself embracing the era of our new-old house cranking up the Rat Pack Christmas album and pulling out cooking treasures from my childhood looking for fun recipes to prepare this holiday season.

I had never attempted making a rolled cake of any type before, guess it was the fact that I needed to prepare a dessert for an upcoming office pot-luck and a new jelly roll pan that inspired me.  I like baking cakes almost as much as I enjoy eating them, and have always loved a classic pumpkin roll cake but had never attempted one myself.  Not sure why, I guess I must have thought there was some magic trick to it.  Like anything else it is easy when you know how, and these cakes are no exception.  As I began pumping out pumpkin flavored sponge logs at an almost bakery production level it also occurred to me to experiment with different fillings as well.  So now not only am I not afraid to make a jelly roll type of cake, but I have a freezer full of holiday treats.

There are a couple of tricks I discovered in my quest for the perfect sponge that I would share with you.  The first is the pan and the preparation.  If you can’t get the cake out of the pan easily and in one nice piece, well…… pan prep really is important.  A regular cake pan really doesn’t work, you do need the right tool for this.  Jelly roll pans are typically around 10″ x 15″ x 1″.  The pans are not very expensive and you can find a nice quality one for about twelve to fifteen dollars.  If you are purchasing one I would recommend one with ears or handles that will make the turning a bit easier.  The one I purchased did not have them and now I see how that would have been a helpful feature, however I have been able to flip many a cake out successfully.  Start by lightly greasing the pan, bottom and sides, then lay a sheet of parchment paper over the pan.  Working from the center out stick the paper to the greased pan forming it up the sides leaving the corners for last. Locate the corner of the pan with your finger and using scissors make one cut down to the corner.  This will allow you to fold the paper into the corner covering the entire pan, then lightly grease the paper.

One of the things I like about this cake is there are relatively few ingredients and no oil or butter, the cake or sponge as it is called is mostly comprised of beaten eggs.  Getting a nice sponge-like tender cake starts with beating the eggs.  Begin by breaking the three eggs into a mixing bowl, and with a hand mixer beat the eggs for about five minutes.  Really, just the eggs all by themselves for about five minutes.  Some recipes skip this step and add other ingredients from the get go, but I will tell you this really is the secret to the best sponge.  It is crucial to get as much air into the eggs as possible before adding the sugar.  This is what will give you the best spongy sponge.  You are looking for the eggs to quadruple in volume and be light yellow and full of bubbles before adding the sugar.  Once the sugar is added you will beat the mixture until it becomes very light yellow and slightly stiff, another four or five minutes.  From there all the hard mixing is done, simply fold in the rest of the ingredients gently to keep as much air in the batter as you can.

The batter for this cake is rather thick and takes a bit of coaxing to spread, I use a large offset knife for this.  Spread the cake into the corners and along the sides as even as you can. This will help make a nice even roll.  Avoid pounding the cake on the counter to try to level it as that will only remove air from the sponge.

Bake the cake for 13 to 16 minutes, every oven bakes differently so check the cake by pressing in the center lightly with your finger, if the cake springs back it is done.  While the cake is baking you will need to prepare a towel to turn the sponge onto.  I use a flour sack t-towel, but any lint free light weight towel with a smooth finish (no terry towels) will work.  Use a sifter or mesh strainer to dust a heavy coat of confectioner’s sugar over the towel.  Cover an area somewhat larger than the size of your pan, it is rather hard to drop it exactly.  Do not skimp on the powdered sugar since this is what will keep the sponge from sticking to the towel.  And of course any time you are working with powdered sugar it is a bit of a mess, so just be prepared for that.  This is why I prep the towel while the cake bakes so I don’t drag sugar all over the entire kitchen while I am mixing.

When the cake is done remove it from the oven and let it stand for only a minute, I find the time it takes me to fold the paper back and to get a grip on the pan is about as long as you should wait.  Aim for the powdered sugar landing pad and as gently as you can set the cake pan upside down.  There will be a bit of a blizzard when the cake hits the sugar so be prepared.  Lift the pan off and carefully peel back the paper.  Then while the cake is still hot, gently roll the towel up with the cake and set it on a wire rack to completely cool, which can take up to an hour, the center will hold heat so don’t rush it.

When the cake has completely cooled mix your filling.  Slowly unroll the cake, it will have formed a curl, don’t force the cake flat let it lay as it will.  It will relax a bit once it is unrolled.  Before filling I like to separate the cake from the towel.  Gently roll the cake back up, not tightly but just to make sure it has not stuck to the towel.  Go slow and gently pull the cake away from the towel in any areas it has stuck.  Once the cake feels free of the towel, roll it back out to fill.  Spread your filling out in an even layer staying about a half an inch back from the edges.  Then gently roll the cake back up (without the towel) and tightly roll in cling wrap, then place in the fridge for about two hours to set.  For serving remove the plastic wrap and cut about an inch of both ends to expose the beautiful roll, a serrated bread knife works well for slicing.  Dust with powdered sugar and slice the roll in 1″ thick pieces.

These cakes freeze extremely well and are a great item to make ahead of time and have on hand for any unexpected holiday visitors.  I double wrap the cake with plastic wrap, then with foil.  Unwrap the cake and allow to thaw for about an hour before serving.

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Pumpkin Spice Roll

Easy to make retro holiday favorite jelly roll like dessert. Soft pumpkin flavored cake rolled with your favorite flavored cream cheese filling.

Course Cakes, Dessert

Cuisine Holiday

Keyword Filled Pumpkin Spice Roll, Pumpkin Spice Roll

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Cooling & Chilling 3 hours hours

Total Time 4 hours hours

Servings 10

Author Christoph

Ingredients

Pumpkin Sponge

• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pumpkin puree
• ¾ cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• ½ teaspoon allspice
• ½ teaspoon ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 1/2 cup confectioners’ sugar for towel and dusting

Cream Cheese Filling

• 8 ounces cream cheese softened
• 6 tablespoons butter softened
• 1 cup powdered sugar
• 1 teaspoon vanilla

Buttercream Filling

• 8 ounces cream cheese softened
• 6 tablespoons unsalted butter softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Maple Filling

• 8 ounces cream cheese softened
• 4 tablespoon unsalted butter softened
• 1 cup powdered sugar
• 1 tablespoon maple syrup

White Chocolate Cream Cheese Filling

• 8 ounces cream cheese softened
• 2 tablespoons unsalted butter softened
• 3/4 cup confectioners' sugar
• 1 teaspoon lemon zest
• 4 ounces white chocolate melted and slightly cooled

Chocolate Filling

• 8 ounces mascarpone cheese room temperature
• 2 tablespoon unsalted butter softened
• ¾ cup confectioners’ sugar
• ½ cup semisweet chocolate chips melted and slightly cooled

Dulce de Leche Filling

• 8 ounces cream cheese softened
• 4 tablespoons unsalted butter softened
• 1 ½ cups confectioners’ sugar
• ¼ cup dulce de leche

Cappuccino Filling

• 8 ounces cream cheese, softened
• 4 tablespoons unsalted butter softened
• 1 cup confectioners' sugar
• 2 teaspoons espresso powder

Cordial Filling

• 8 ounces cream cheese softened
• 4 tablespoons unsalted butter softened
• 1 1/2 cups confectioners' sugar more if needed to thicken
• 2 tablespoons liquor Baileys Irish Cream, Kahlua, Grand Marnier

Instructions

Pumpkin Sponge

• Position a rack in the upper 1/3 of your oven and heat to 375°F.
• Prepare a 10” x 15” jelly roll pan by lining with parchment and lightly greasing.
• In a mixing bowl beat the eggs on medium-high speed until frothy about 5 minutes. Add sugar and beat on high until pale yellow and thick. Fold in pumpkin puree and mix well to combine.
• Mix all dry ingredients together is a separate bowl. Fold dry ingredients into egg mixture.
• Pour batter into prepared pan, spreading evenly with a spatula or offset knife.
• Bake for 13 – 16 minutes or until the center of the cake springs back when lightly touched.
• Generously dust a lint free t-towel with powdered sugar. Let the cake cool in the pan for about 5 minutes then turn it out onto the towel and peel back the parchment paper.
• Starting at the 10” edge of the cake, gently roll the cake and place on a wire rack. Allow to completely cool before filling.

Fillings

• Beat cream cheese and butter together until smooth and creamy. Add the powdered sugar a ¼ cup at a time and mix until smooth. Add flavorings and mix until smooth. If using chocolate, melt in microwave, cool to room temp before folding in.

Assemble

• Carefully unroll the cake.  Slowly and gently re-roll the cake to separate it from the towel, then roll back out flat for filling.  Spread the top with the filling holding back about 1” from the edges.
• Roll the cake being careful not to squeeze the filling out. Wrap the roll with cling wrap and chill for two hours before slicing.
• Trim the ends off and then slice the cake into 1” think slices for serving.

Notes

Cake can be held in the fridge for up to five days. Pumpkin roll will also freeze extremely well for up to 30 days. Roll in plastic wrap then wrap in foil. Allow to thaw about 1 hour before serving.

Ground beef, black beans, corn, and green chilies are mixed with cheese and taco seasoning then baked under a layer of crispy tater tots in the easy-to-make Taco Tot Casserole.  Served with avocado, tomatoes, sour cream, and pickled onions this old school style dish might easily become one of your families favorites.  

Normally in our house we make things from scratch.  We purchase very few convenience or prepared foods, but every so often something easy to make sounds like just the ticket.  A couple of weeks ago we had a rainy cool day, which was a real treat with all the hot weather we have been experiencing.  I had planned to make tacos but as the afternoon got darker and cooler I decided I wanted something different.  Something warm and gooey that would really help me embrace the almost cold day.  So I made a quick trip to the nearby market and picked up a few items, (that we normally never keep around the house) and threw together this comfort-style old-school taco casserole to enjoy in a bowl under a blanket watching a movie.   I will say it is not the kind of thing we have very often, but it sure hit the spot.  It was just what the doctor ordered!

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Tater Tot Taco Casserole

An easy to make spin on taco night, this casserole will easily become a family favorite.

Course Main Course

Cuisine American, Mexican

Keyword Taco Tot Casserole, tater tot taco casserole

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8

Author Christoph

Ingredients

• 1 pound ground beef browned and crumbled
• ½ onion diced
• 3 cloves garlic minced
• 1 package taco seasoning
• 1 4 ounce can diced green chilies drained
• 1 can black beans drained and rinsed
• 1 16 ounce package frozen corn thawed
• 3 cups shredded Mexican cheese blend divided
• 1 28 ounce package Tater Tots
• 1 10 ounce can red enchilada sauce

Instructions

• Heat oven to 375 and lightly grease a 9” x 12” glass baking dish.
• In a large skillet brown and crumble the ground beef along with the onions and garlic. Add the taco seasoning and stir well.
• Add the chillies, beans, corn, and 2 cups of the shredded cheese. Mix well and spread mixture evenly in the prepared baking dish.
• Evenly cover the top of the beef mixture with the tater tots. Pour the can of enchilada sauce over the entire casserole.
• Bake for 40 – 45 minutes or until the tots are crisp. Spread the remaining cup of cheese evenly over the top of the potatoes and return to the oven for an additional 5 minutes or until the cheese is melted and bubbling.
• Allow to stand for 5 minutes before dishing up.
• Delicious served with avocado, tomatoes, pickled jalapenos, sour cream, fresh cilantro or pickled onions.

Notes

I forgot my glasses when I ran to the store and ended up with tater wheels which worked just as well.  I think even frozen french fries would work if that's what you have on hand. 

Smooth and creamy, incredibly delicious, this simple yet elegant terrine of smoked salmon is sure to please.  The perfect dish for any party or special event, this tantalizing mousse will amaze your guests.  Easy to make using only a few ingredients, this appetizer can be prepared ahead of your gathering.  Take you holiday entertaining to a new level with this mouthwatering and visually impressive delight.  Keep one in the freezer for unexpected visitors or for a last minute get together.  Simply divine!

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Smoked Salmon Terrine

Smooth, creamy and incredibly delicious, this simple yet elegant terrine of salmon mousse is sure to please. Easy to make using only a few ingredients, this appetizer can be prepared ahead of your gathering.

Course Appetizer

Cuisine French

Keyword appetizer, salmon, salmon terrine, smoked salmon mousse

Prep Time 15 minutes minutes

Chill time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12

Author Christoph

Ingredients

Crème

• 8 ounces crème fraiche
• 8 ounces cream cheese softened
• 1 tablespoon shallot minced
• 2 tablespoon fresh dill finely chopped

Mousse

• 12 -14 ounces smoked salmon skin removed
• 1 tablespoon fresh lemon juice
• 1 green onion thinly sliced
• Salt & pepper to taste
• Dill fronds garnish
• Black or red Caviar garnish

Instructions

Crème

• Beat crème fraiche and cream cheese with a hand mixer until fluffy. Mix in half of the shallot and dill. Divide in two.

Mousse

• Remove the layer of skin from the salmon and discard. Place salmon in a food processor or blender with lemon juice, remaining shallot and dill, onion, and one half of the crème fraiche mixture. Process salmon until smooth, adding more lemon juice if needed.
• Season mousse to taste with salt and pepper.

Assemble

• Line a loaf pan or mold with plastic wrap. Fill the plastic wrap lined mold with hot water for a few minutes to make the plastic form to the mold. Empty water and allow to air dry. Lightly spray the lined mold with non-stick cooking spray.
• Spread remaining half of crème fraiche mixture evenly in bottom of mold. Place in freezer to firm, about 15 minutes.
• Spread salmon mousse evenly over crème layer. Cover with a layer of plastic wrap pressing the wrap directly on the mousse.
• Hold in the fridge or freezer until ready to serve.

Unmolding

• When ready to serve place mold in the freezer for about 30 minutes. Remove plastic wrap and invert on to a serving platter. Slowly lift the mold and gently peel off the plastic wrap.
• Salmon mousse freezes very well. If mousse was held in the freezer, dip mold in warm water for a few seconds. Invert frozen mousse onto serving plate. Gently remove plastic wrap and allow mousse to thaw before serving.
• Decorate the top with fronds of fresh dill and dollops of caviar.

Notes

If you prefer, garnish the top with black or red raspberries or currents in place of caviar.

Chocolate ganache buttercream frosting is whipped until fluffy and then topped with a dark chocolate drip glaze in this 1960’s Bakers Chocolate recipe.  Using chocolate squares instead of cocoa powder, this frosting has an unparalleled deep rich chocolate flavor.  

A while back I came across this magazine clipping that my mother had saved many years ago.  I had acquired it along with numerous other recipes and kitchen items after my mothers passing.  I remember as a young boy watching my mom make this cake and just how elaborate I thought it was.

Lately I have found myself interested in retro recipes from the 50’s and 60’s.  People enjoyed hosting cocktail parties offering their company extravagantly decorated plates of finger foods and garnished drinks.  Invitations were sent, furniture was arranged, beautiful appetizers were strategically placed, and highballs were served.  With a stack of lp’s on the hifi changer, the well dressed guests tossed back a few cocktails, enjoyed a nibble or two, and had some laughs.  And of course no gathering would be complete without a dessert that looked as though it came right out of a magazine.

I will admit the cake turned out quite well but I did rush the glaze just a bit.  I was concerned that the chocolate was setting up too much in the pan.  While it seemed cool enough, a bit more ran off the cake than I would have liked.  I will certainly make this again, just allowing the glaze a bit more time to cool before pouring.

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Chocolate-on-Chocolate Frosting

Cocoa could never make a frosting like this because cocoa has most of its chocolate richness removed. Only Baker’s Unsweetened Chocolate will do!

Course Cakes

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Temper chocolate 20 minutes minutes

Total Time 50 minutes minutes

Author Christoph

Ingredients

Creamy Chocolate Under-frosting

• ½ cup butter, 1 stick
• ½ teaspoon salt
• 1 pound un-sifted confectioners’ sugar, 4 ½ cups
• 1 egg
• 1 teaspoon vanilla
• 4 squares Baker’s Unsweetened Chocolate, melted over hot water
• ¼ cup milk

Deep Chocolate Over-Glaze

• ½ cup sugar
• ¼ cup water
• 2 squares Baker’s Unsweetened Chocolate, melted over hot water
• 1 teaspoon butter
• 1 Tablespoon milk

Instructions

Under-frosting

• Cream butter until soft. Beat in the salt and about 1 ½ cups of the sugar.
• Then add egg, vanilla, and melted chocolate; blend well. Beat in remaining sugar alternately with the milk, beat after each addition until smooth.
• Use to fill and frost three 8-inch cake layers, spreading ½ cup between each layer and on top and the remaining frosting around the sides of the cake. Then top with chocolate glaze.

Over-Glaze

• In a small saucepan, combine sugar and water. Bring to a boil and boil ½ minute, stirring constantly. Slowly stir in chocolate, then stir in butter. Slowly beat in milk. Beat until of spreading consistency. While glaze is still warm, pour onto top of frosted cake. Spread to edges and drizzle over sides at intervals. Let stand until glaze is set before cutting.

Notes

Making this icing is a bit involved but well worth the time.  The over-glaze is a bit tricky. 

I was concerned that it was getting to stiff to pour however I should have let it cool just a bit more to get a better dripping effect.

Because of the time involved making the frosting I used a box cake.  If you are going to make a cake from scratch I would bake it the day before in the interest of time.

Tender bay scallops with mushrooms in a rich creamy sauce, spiced with a hint of curry under a blanket of golden bread crumbs and cheese create Coquilles St. Jacques.  This easy version of the classic French dish is a perfect way to dazzle your family and friends.  Great for dinner parties and guests, the casseroles can be prepared a day ahead and simply popped in the oven when your company arrives allowing you time to spend with your friends.  Serve with a side of fresh green beans or salad for a perfect dinner.

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Coquilles St.-Jacques

An easy version of the classic French Coquilles St.-Jacques. Scallops in a creamy mushroom sauce topped with a crust of bread crumbs and cheese. Elegantly delicious!

Course Main Course

Cuisine French

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6

Author Christoph

Ingredients

• 1 ½ cups seafood stock, clam juice or low-sodium chicken stock
• 1-2 each springs of fresh thyme, rosemary, parsley Tie in a bundle
• 3 large shallots, divided peeled and diced, about 1 cup
• 2 pounds bay scallops, or quartered sea scallops, abductor muscles removed
• 8 tablespoons unsalted butter, divided
• ¼ cup all-purpose flour
• 1 cup heavy cream
• 12 ounces cremini mushrooms, cleaned, stems discarded, sliced
• ¼ cup brandy or Cognac
• ¼ teaspoon curry powder
• ¼ cup minced flat-leaf parsley, chopped
• Kosher salt and freshly ground black pepper, to taste
• 1 ½ cups fresh bread crumbs, approximately 6 slices white bread, crusts removed, finely chopped or pulsed in a food processor
• 5 ounces Gruyère cheese, grated
• ¼ cup extra-virgin olive oil

Instructions

• In a skillet over medium-high heat bring the stock, herb bundle, and some of the shallots to a slow boil. Reduce to simmer and add the scallops.  Gently poach for just a minute cooking the scallops only about half way.  Remove the scallops and set aside.  Strain the stock to add in the next step.
• Melt 4 tablespoons of the butter in a saucepan over medium heat. When butter foams add the flour and cook for about 5 minutes whisking constantly. Add stock and whisk until sauce is smooth and thick. Add the cream, curry powder, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Bring the sauce just to a boil, then lower heat and simmer for approximately 10 minutes, stirring occasionally. Set aside.
• Place 3 tablespoons butter in a large sauté pan over medium heat. When butter is melted add the shallots and cook stirring occasionally until they are translucent, about 5 minutes. Add the sliced mushroom caps, and cook for another 8 to 10 minutes or until they have released their liquid and are just starting to brown. Add the brandy or Cognac and cook 1 to 2 minutes to evaporate the alcohol. Add a teaspoon of salt to the mixture and 1/2 teaspoon of pepper, stir to combine. Add mushroom mixture to the cream sauce, and set aside.
• Combine the bread crumbs, and Gruyère in a large bowl and mix well. Add just enough olive oil to moisten the mixture.
• Use last tablespoon of butter to grease 6 1 1/2-cup gratin dishes. Divide the scallops evenly among the dishes. Top the scallops with equal amounts of the cream and mushroom sauce. Finish each gratin dish with a handful or two of the bread-crumb mixture. Place dishes on a sheet pan.
• At this point the gratins are ready to be baked, or you can cover them with plastic wrap and store in the refrigerator for up to a day.
• When ready to cook, preheat the oven to 400. Remove cover from sheet tray, and place in the oven for approximately 20 minutes, or until the tops are lightly browned and bubbling.

Notes

This is a great make-ahead recipe giving you time to spend with your guests instead of cooking. 

Moist and dense, incredibly rich and fudgy, a chocoholics dream come true. Much like its author, this recipe is a no-fuss classic and uses only a 1/4 cup of flour making chocolate the real star of this treat.  So delicious and easy to make, these brownies might just become a weekly ritual.

Recently I have found myself tuning in to watch movies on TCM.  They are celebrating 30 days of Oscars by featuring movies that have won Academy awards.  The other day I happened upon a movie with the fabulous Katharine Hepburn.  I have always enjoyed and appreciated her style and humor.  Watching her got me to thinking about a phone conversation I recently had with my sister, who was in the process of making Katharine’s brownies to take to her office for a pot luck.  She told me she uses these brownies as a go-to for just such gatherings, partly for the ease, but mostly because everyone always enjoys them.  I realized I had never tried these wonders so I decided to give the Academy’s Best Actress award winners recipe a go.

Well the outcome was really quite delicious!  I am not sure they are the best brownie I have ever tasted, but they certainly are right up there.  Since using only a small amount of flour, the recipe produces a very rich, very chocolaty brownie that I will say was certainly easy to make.  I did decide to dress them up just a little with a drizzle of dark chocolate.  I know the original recipe doesn’t call for it, but I didn’t think a chocoholic like Katharine would mind.

”And don’t over-bake them! They should be moist, not cakey!” 

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Katharine Hepburn’s ‘Home-Wrecking’ Brownies

Moist and dense, a chocolate lovers dream brownie. This is the famous family recipe known as Katharine Hepburn's Brownies, which were originally printed in a New York Times letter to the editor.

Course Dessert

Cuisine American, Retro

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 16

Author Christoph

Ingredients

• 2 ounces unsweetened baker's chocolate (2 squares), or ½ cup unsweetened cocoa powder
• 1/2 cup unsalted butter, 1 stick
• 1 cup sugar
• 2 eggs
• 1/4 cup flour
• 1 teaspoon vanilla
• Pinch of salt
• 1 cup roughly chopped walnuts or pecans, lightly toasted

Instructions

• Preheat oven to 325F degrees.
• Butter the sides and bottom of an 8-inch square baking pan and line the bottom with parchment to prevent sticking.
• In a dry skillet over medium high heat, lightly toast the nuts. Set aside to cool.
• Melt the chocolate with the butter in a stainless bowl over a pan of boiling water.  Use a bowl large enough to mix all the ingredients. 
• Remove from heat and stir in sugar.  Allow to cool slightly.
• Stir in the eggs one at a time, add vanilla and mix until smooth.
• Add the flour and salt, stir until smooth. Fold in the nuts.
• Pour into prepared pan and bake until a toothpick inserted in center comes out clean, about 30-35 minutes.
• ''And don't over-bake them! They should be moist, not cakey!''
• Cool brownies in the pan on a wire rack. Allow to cool completely before cutting.

Notes

For best results, cover the pan of cooled brownies with cling wrap and place in the fridge overnight before cutting. This allows time for the flavors to develop and produces the most ultimate moist brownie.

Drizzle with dark chocolate if desired.

Tender bites of broccoli are the star of this creamy, easy to make casserole.  Topped with a crispy layer of cheese and bread crumbs, this hearty dish is comfort food at its best.  Cheesy broccoli rice casserole is a classic side dish that’s great with a weeknight meal or even suitable for your holiday buffet.

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Cheesy Broccoli Rice Casserole

An easy to make hearty casserole loaded with tender broccoli and a creamy cheese sauce. Perfect side dish for any meal.

Course Side Dish

Cuisine American, Retro

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 12 servings

Author Christoph

Ingredients

• 6 cups fresh broccoli cut into bite sized pieces
• 2 cups cooked white rice
• 2 Tablespoons butter
• 1 small onion diced
• 1 carrot diced
• 1 can cream of chicken soup
• 1½ cups milk
• 1/4 teaspoon each garlic powder
• 1/2 teaspoon dry mustard powder
• 1/2 teaspoon paprika
• salt and pepper to taste
• 2 cups shredded cheddar cheese divided
• 1 cup panko or cracker crumbs
• Olive oil for drizzling

Instructions

• Position rack in the center of oven and heat to 350F degrees.
• Lightly grease a 9”x 9” baking dish.
• Heat a pan over medium heat. Cook onion and carrot in butter until softened.
• Stir in soup and milk. Heat until almost boiling and soup begins to thicken.
• Add spices and stir to mix.
• Add 1 cup of the cheese and stir to melt.
• Blanch broccoli in boiling water for about 2 minutes. It will continue to cook in the oven.
• Combine rice, broccoli and cheesy mixture. Pour into prepared baking dish.
• Top with remaining cheese and panko crumbs. Drizzle lightly with olive oil.
• Bake for about 35 minutes or until bubbly and top is lightly browned.

Notes

Add chicken to make this casserole a complete meal!

The other day as I was looking in my freezer I noticed my collection of black bananas had considerably grown.  Whenever bananas get too ripe for me to enjoy, I toss them in the freezer as a way of preserving them for some other use.  As a kid growing up on a farm in a household that was “less than wealthy”, we were taught not to waste food.  Now as an adult I completely understand and appreciate this valuable principle my parents were trying to instill in all of us.  I decided it was time to do something with some of my rescued fruit, but what?

Banana bread of course was the first thing that came to mind and I almost went there, but that is what I always do and I wanted something different.  Then out of the blue I recalled a cake I had as a kid. In the rural setting we grew up in there would be community dinners or pot-lucks every so often, usually in the basement of a nearby church.  One of the families always brought a banana cake with vanilla frosting to the suppers.  I remembered just how much I loved that cake,  and realized I had not seen or even thought about a banana cake in decades.

I set about searching for the perfect cake recipe to use up some of my bananas.  During my searching I realized that banana cake really is considered a retro dessert. Very popular in the 50’s and 60’s, the appearance of this dessert has become rather scarce.  Most of the recipes I came across were titled “Old Fashioned” or “Grandmothers” banana cake.  I settled on this recipe which reminds me of the cake I had as a kid.  I also liked the fact the author of the recipe was written by Mamie, not a name you see often today, but most likely someones grandmother.  For the frosting I turned to someone who has been around for a long time and was there before retro was retro, the sweet talker herself Betty Crocker.  Of course I had to pimp up this dessert a bit by making it a 4 story cake, and adding toasted walnuts and drizzles of chocolate and peanut butter.  Far from that church basement dessert I so fondly remember, this cake really is a rock star of cakes.

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Banana Layer Cake with Vanilla Frosting

Moist and delicious banana layer cake with a creamy vanilla frosting. Popular in the 50’s and 60’s this recipe gives this retro treat a new twist.

Course Dessert

Cuisine American, Retro

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 16 Slices

Ingredients

Cake

• ½ cup butter 1 stick, softened
• 1 cup sugar
• 2 eggs slightly beaten
• 1 teaspoon vanilla extract
• 1 cup ripe bananas 3 to 4, mashed
• 1 cup buttermilk
• 2¼ cups all-purpose flour sifted
• 2½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup chopped walnuts or pecans optional

Frosting

• 3 cups powdered sugar
• 1/3 cup butter softened
• 1½ teaspoons vanilla extract
• ½ teaspoon vanilla powder optional
• 1-2 Tablespoons milk

Instructions

Cake

• Heat oven to 375ºF.
• Grease and flour 2 – 9″ cake pans.
• Cream together butter and sugar until light and fluffy.
• Add eggs and vanilla. Mix well to combine.
• In a separate bowl combine bananas and buttermilk.
• Sift together all dry ingredients.
• Add flour mixture to butter and sugar a third at a time, alternating with banana buttermilk mixture.
• Fold in nuts if desired.
• Divide batter equally between the two prepared cake pans and bake for 25 to 30 minutes or until a cake tester comes out clean.
• Remove cakes from pans and cool completely on a wire rack before frosting.

Frosting

• Mix together powdered sugar and butter with a spoon or a mixer on low-speed.
• Add vanilla and 1 Tablespoon of the milk.
• Gradually add in just enough remaining milk to make the frosting smooth and spreadable. If frosting becomes to thick, slowly add more milk a few drops at a time. If frosting is too thin, add small amount of powdered sugar.

Assemble

• Cut cakes in half to create 4 layers
• Spread frosting between layers to stack
• Stand in fridge for 30 minutes to firm up before frosting top and sides
• Gently press chopped walnuts on to the sides of the cake
• Decorate with melted chocolate and butterscotch (optional)

Notes

This recipe was written by Mamie L. Christopherson which I found on Relish.com. I used two 6″ cake pans to make a tall 4 layer cake. Baking time described is for 2 – 9″ cake pans. If using different sized pans, adjust time accordingly.

Incredibly moist and delicious, probably the easiest cookie I have ever made. If your looking for a quick treat or a project with the kids, you won’t go wrong with these cookies. Using only a few ingredients that are probably already in your larder, these cookies are a snap. Add chocolate chips, M&M’s, nuts, or sprinkles to give them an added wow.

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Cake Mix Cookies

Incredibly moist and delicious, probably the easiest cookie I have ever made. If your looking for a quick treat or a project with the kids, you won't go wrong with these cookies. Using only a few ingredients that are probably already in your larder, these cookies are a snap. Add chocolate chips, M&M's, nuts, or sprinkles to give them an added wow.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 3 Dozen

Ingredients

• 1 box cake mix your choice
• 2 eggs
• ½ cup canola oil or butter
• 1 cup add ins chips, nuts, etc.

Instructions

• Heat oven to 350° F.
• Mix together all ingredients until just combined (batter will be thick, do not over-mix). Using a cookie scoop or tablespoon drop dough on to a parchment or silpat lined baking sheet about 2" apart (cookies will spread). Make sure to only place dough on to a cool pan.
• Bake for 10 - 12 minutes or until edges just start to brown, do not over-bake (baking time will vary depending on size).
• Transfer to a cooling rack. Allow cookies to be completely cool before storing to prevent them from getting soggy.

Notes

This retro cookie recipe truly is delicious. Kind of a forgotten treat, these certainly are the easiest cookies I have ever made. Use any flavor of cake mix, however I find yellow and chocolate seem to work the best. Mix in any of your favorite extras, a chopped up candy bar, chocolate chips, nuts, dried fruit, sprinkles, or whatever strikes your fancy, or maybe just top them with sanding sugar.