Breakfast Strata

Prep Time: 20 minutes
Rest Time: 1-24 hours
Cook Time: 50-55 minutes

Grade: A

Make Again: Yes

Recipe Source: Comfort Food Makeovers

Recipe is available from americatestkitchenfeed.com which is a great place to watch for free access to their recipes and videos.

I make stratas all the time, most often a skillet strata as a way to use up leftovers. They can be done without the resting time. But this is a nice one if you have the time to rest the strata, because the assembly is easier. Plus it is nice to get something done ahead of time.

They say to use whole milk and not substitute. I make stratas enough that I know I am fine with the lower fat milk. I still found this rich enough. In fact I like it better this way. It was very good. Leftovers were still good. I even froze a serving and had that later, and that was good too. I will definitely use this recipe again.

Chocolate Cream Cupcakes

Prep Time: 20 minutes
Bake Time: 18-22 minutes
Filling Prep Time: 10 minutes
Chill Time: 30 minutes
Frost/Assemble Time: 20 minutes

Grade: A

Make Again: Maybe

Recipe Source: Cook's Country (February 2010)

These were very good, and fun to make. But cake is not my favorite dessert so I probably won't make again. I would if someone wanted me to though. They were not too difficult. Definitely more steps than a normal cake since you have to fill the cupcakes and decorate the top, but it wasn't too bad.

Actually I already have made them twice, the first time about 4 months ago. Unfortunately, the first time I forgot to add sugar to the batter, making them inedible. So I really wanted to make again to see if they actually good, and they were.

The filling is made with butter, gelatin and marshmallow fluff and turns out pretty good. You use it to decorate the top as well.

Overall, these are a better tasting reproduction of Hostess cupcakes.

Fresh Apple Cinnamon Scones

Prep Time: 20 minutes
Chill Time: 30 minutes
Cook Time: 20 minutes

Grade: A-

Make Again: Maybe

Recipe Source: King Arthur Flour 

I had an open bag of cinnamon chips that has been open since last fall, and I've been wanting to use them up. So I searched KAF's website for cinnamon and found this recipe. They were very good. Not sure I'll make again, just because next time I might find a different recipe to try. But I do like these. There are bites of apple in them and combined with the cinnamon chips it is a nice combination. Probably more appropriate in the Fall than Spring, but I still liked the flavors.

The only dairy in the recipe is butter, because it uses applesauce and eggs for the wet ingredients. That is different than most quick breads I've tried. I guess that would make it easy for someone who is lactose intolerant to make these with margarine instead.

Cooks Illustrated - May Favorites

May is almost over, but I still have one day to post my favorites.

These are the Cook's Illustrated recipes that I really like and make more than once.

Recipes I've reviewed: 

• Best Blueberry Muffins (2009) - a very nice version of a blueberry muffin
• Perfect Chocolate Chip Cookies (2009)  - Made with browned butter so a tiny bit more effort, but the flavor of these is really "perfect"
• Oatmeal Snack Cake (2008) - really good with a coconut frosting 
• Indian-Style Curry with Potatoes, Cauliflower, Peas and Chickpeas (2007) - A bit of work, but a delicious vegetarian meal. 
• Strawberry Cream Cake (2006) - I've only made this once because it was a bit of work, the cake is huge, and strawberry season is so short, but I remember this as something I really want to make again someday. 
• Ultimate Turtle Brownies (2006) - I need to make these again now that I know how to make a proper caramel. 
• Classic Macaroni and Cheese (2004) - they have many versions, but this is the best. But I do change ratio of pasta to sauce, because I think their version is too 'saucy'.
• Curried Brown  Rice with Tomatoes and Peas (2004) - This recipe or my own variations of this recipe are a mainstay in my repertoire. 
• Quick Cheese Bread (2003)  - simple quick bread recipe. 
• Chicken Enchiladas with Red Chile Sauce (2003) - It's been a couple years since I made this and I need to change that fact soon. 
• Lemon Cheesecake (2003) - Another winner dessert recipe that I don't have a chance to make very often, but would like to make again. 
• Chocolate Cream Pie (2001) - Ditto. 
• Spicy Sichuan Noodles - Dan Dan Mian (2001)  - Fast, simple and tasty. The only reason I don't make it more is because I forgot about it. (The reason for these posts!)

Recipes I love, but haven't reviewed: 

• Chewy, Fudgy, Triple Chocolate Brownies (2000) - (much better than the newer chewy recipe) 
• Ultimate Hummus (2008)- the best  
• Sweet and Tangy Oven-Barbecued Chicken (2004) 

And once again there is a huge list of May recipes that I would love to try, but haven't found the time for yet.

Chocolate Sandwich Cookies

Prep Time: 15 minutes
Chill Time: 60 minutes  
Bake Time: 12 minutes
Cool Time: 30 minutes
Filling Time: 10 minutes

Grade: A

Make Again: Yes

Recipe Source: D.I.Y. Cookbook

This is ATK's take on Oreo cookies. Oreos are the only store bought cookies I really like, so I was excited to try this recipe. It really isn't hard, but it takes time because of the chilling of the dough, and assembling the cookies. But less than 30 minutes of work total.

The one unusual ingredient is Black cocoa (which you can get at kingarthurflour.com). You also need Dutch processed cocoa (which is not unusual.) The black cocoa is what makes them really dark. I did purchase the cocoa, but the recipe only uses 1/4 cup, so I will have to make more of these.

These really do taste like oreo's but better. The filling was a bit different, definitely in consistency, but the cookie part was right on in flavor. I really enjoyed these.

Mine are not all that pretty. Cutting them evening wasn't too easy, and I was sloppy with the filling. But they ended up fine and of course, the taste was not altered in any way.

Note: There is different chocolate sandwich cookie recipe available on http://www.americastestkitchenfeed.com/ but that is a different recipe than the one in the book. I will probably try that one sometime as well.

Gemelli with Caramelized Onions, Kale and Bacon

Total Time: 50 minutes

Grade: C+

Make Again: No

Recipe Source: Pasta Revolution

This was fine. It tasted good, but was more work than I wanted, because caramelizing onions takes a long time! Also, my bacon was really lean and didn't render much fat, so I ended up having to add lots of water during the process.

I think if I want pasta and kale, I will make this recipe from Everyday food instead. It is simpler and just as good.

The recipe comes from the Pasta Revolution book, which has a Pasta plus Five chapter. This is one of those recipes. I would want a 5 ingredient pasta recipe to be quicker. It wasn't 50 minutes of work, but you couldn't really leave the kitchen during the time.

Meatballs for a Crowd (or your freezer)

Prep Time: 50 minutes
Cook Time: 60 minutes

Grade: A+

Make Again: Yes

Recipe Source: Cook's Illustrated (November 2010)
Recipe Source: ATK TV (Season 12)
Recipe Source: Pasta Revolution

These are possibly the best meatballs I have ever had. They are a bit of work, but the recipe makes a huge amount of sauce and meatballs. I got 39 medium sized (less than 2") meatballs from the recipe.

I came very close to making these just ok meatballs, when I almost didn't add the proscuitto. I had to go to Trader Joe's to buy it and I didn't want to. But decided if I didn't, the salt would be off, and I didn't want to mess with the original recipe that much. I'm so glad I got it, because it really added a lot to the recipe.

My least favorite part of making these was grating the onion (1.25 cups). I might use the food processor for that next time. The tears were pouring out of me.

The meatballs are baked instead of pan-fried which is nice, because a lot of the fat renders out and it is a bit easier with so many. The sauce and meatballs are finished in the oven. They use 6 cups of tomato juice because supposedly the sauce cooks down. I only used 4 cups, and even took the cover off the last half hour, but still felt the sauce was a little thin. I would use less next time. but I like a thick sauce.

As I said, this made a lot. I have a lot of leftovers in the freezer, which makes me very happy. I will definitely use this recipe again, but not that often, since it makes so much. !

Whole Wheat Sandwich Bread

Prep Time: 5 minutes
Rest Time: 8+ hours
Prep Time: 15 minutes
Rise Time: 90 minutes
2nd Rise: 60-90 minutes
Bake Time: 40-50 minutes
Cool Time: 2 hours

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (March 2011)
Recipe Source: ATK TV (Season 12)

(There is a video on the TV website for this one.)

I never have good luck with making sandwich bread. Wheat or white. It smells good, but I never love the flavor. Until now. This one had amazing flavor. It may have something to do with the butter, whole milk, and honey. Although, to be fair, the amounts were not huge considering this makes two loaves. The wheat germ probably helps the wheat flavor as well.

This recipe takes some forethought and planning because you have to start the night before, and there are many steps. But none are hard, and the results are worth it I believe.

Skillet Baked Tex-Mex Macaroni

Prep Time: 20 minutes
Cook Time: 20-25 minutes

Grade: B+

Make Again: Yes

Recipe Source: Pasta Revolution

This was a nice quick weeknight meal. My picky eater said it was good, but he complained about the chilies. I will have to mash them up more next time. I used a lighter cheese and very lean beef. Next time I would just use less of regular cheese.

Potato Galette

Prep time: 25 minutes
Cook Time: 40-50 minutes

Grade: A

Make again: Yes for a nice meal.

Recipe Source: Cook's Illustrated (March 2010)
Recipe Source: ATK TV (Season 12)

There is a video at the TV website now, which is helpful to watch before trying this recipe.

I really liked this one. It was a bit of work, but not too much. It makes a nice presentation for a serving to others. However, as you can see from my photo, I did burn the edges a bit. It was still really good though. the hardest part is cutting the potatoes. Even with a mandoline. I wouldn't try it without!