2 slices White Bread---we like tuscan or potato bread
Unsalted butter, softened
The Original Seasoning
3 slices Bacon
1 tablespoon or so Banana Bam
1 medium ripe Banana, sliced into strips about ¼ “ thick
Special Equipment: Cast Iron Skillet or Flattop Griddle
As the warm days of summer and their bounties of fresh goodness start to fade into fall I thought it would be lovely to capture some of our favorite flavors in a summery roll cake.
If you know us, you know we LUV peach anything and with the addition of blueberry and chantilly cream, well, you have our full attention! This cake is light and creamy with just a hint of fruity sweetness and bakes in less than 15 minutes.
Inspired by lazy summer days of the past when I would idle away afternoons with my little one hunting roly-poly bugs at the park, digging for treasures at the beach, or just lying back in the grass letting our imaginations find pictures in the clouds. Moments like these are priceless memories, and part of what makes summertime so special to me.
This cake is a perfect treat that's airy enough to leave room in your belly for a second slice before you go chasing rainbows or get lost in another great book. So, if you feel like slowing down, unplugging and baking a cake "just because," give this recipe a try.
Serves 4-8For the Cake:
¼ teaspoon salt
For the Filling:
1 cup heavy whipping cream
2 tablespoons of jam---plus a few extra tablespoons to spread on the cake.
(Citrus Blues Summer LUV! or ANY of your favorites!
1 teaspoon vanilla extract
½ cup chopped fresh fruit---peaches, blueberries, raspberries
Additional ingredient for assembly:
½ cup powdered sugar
Preheat oven to 375º
Line a jelly roll pan (15 x10x1) w/parchment paper & spray with nonstick cooking spray.
Add eggs to a mixing bowl and beat on high speed until thick & lemony in color, about 5 minutes.
Gradually beat in sugar.
Add water and vanilla on low speed.
Measure flour, then remove 1 tablespoon and replace with 1 tablespoon of corn starch. (This will aid in preventing cake from cracking when it's rolled.)
Sift together all dry ingredients: (flour, cornstarch, baking powder and salt.)
Slowly add dry ingredients to the egg mixture, beating just until the batter is smooth.
Pour batter into the prepared pan spreading out evenly to corners.
Bake @ 375º for 12-15 minutes, until a wooden toothpick comes out clean and the cake springs.
Watch closely! This cake can overbake in seconds!!!!
While cake bakes, spread a large (at least 10x15,) clean, smooth, tea towel or flour sack on the counter.
Spread a generous coat of the confectioner’s sugar to cover the cloth, this will assist releasing the thin cake from the towel when it is time to roll!
When the cake is done, loosen from the pan and immediately invert on top of the powdered sugar covered towel.
Remove the pan and the parchment paper and gently roll the cake lengthwise.
Transfer cake to refrigerator and cool completely. At least 30 minutes.
While the cake cools, make the filling by whipping the heavy cream until it forms fluffy peaks, then whip in the jam and vanilla.
Carefully unroll the cooled cake and paint a thin layer of jam onto the cake to the edges, then add a layer of the whipped cream.
Sprinkle the cake with fruit pieces and immediately re-roll tightly.
Wrap in plastic wrap and refrigerate until ready to serve. This ensures the filling is set and results in beautiful slices!
To prep for service trim the ends off of the cake to reveal a sharp edge and a beautiful swirl.
Place on a platter, and If desired dust lightly with powdered sugar and add any other tasty embellishments of your choice.
Note: Wrapped well, this cake can be frozen to savor at a later date. Just double wrap in plastic wrap and freeze for up to three months. When you're ready to have another slice or two, remove from the freezer and thaw in the refrigerator for a couple hours! How great is that?
In a medium bowl, mash avocados together with onions, jalapeños and cilantro. Add lime juice and stir well to incorporate all ingredients. Sprinkle with sea salt. Taste and adjust as your palate desires. Serve with our "Nacho Ordinary Steak n' Potatoes," "Turkey Enchiladas or just enjoy with chips.
Want a brisket so juicy it will melt in your mouth and so EASY it seems effortless?
Our California inspired recipe immersed in homemade BBQ sauce goodness will give your friends and family something to savor. Even better the next day in sandwiches!
Makes 6 - 8 Servings
5 lbs. Beef Brisket
5 Large Cloves Fresh Garlic, chopped
1 Large Onion, coarsely chopped
1 14 oz. Can Tomato Sauce
2 T "The Original" seasoning
1 Cup Brown Sugar
3 T Red Wine Vinegar
3 T Worcestershire Sauce
Preheat oven to 250ºF.
In saucepan on medium heat, mix together tomato sauce, "The Original," vinegar, sugar, mustard & Worcestershire. Bring to a boil, then lower heat to simmer and let cook until sauce thickens, about 5 minutes. Taste and adjust seasonings if necessary to your taste---add more seasoning if you like it spicier, or sugar if you like it sweeter. Put brisket in shallow baking pan and sprinkle with chopped onion and garlic. Slather with BBQ sauce. Cover and place in oven for 5 hours. Remove and let rest before slicing.
This is the ONLY brownies recipe I've used for more than 25 years… It's gooey. It's chewy. It's simple and simply delicious adapting well to flavor additions like this variation that elevates the chocolate with a hint of fruitiness and a salty finish. Give it a try and you'll taste why.
¾ c unsalted butter, melted
¼ c unsalted butter, for greasing pan or substitute with cooking spray
1 ½ c sugar
1 ½ t ground vanilla beans, preferred or pure vanilla extract is acceptable
3 eggs, room temperature
¾ c all-purpose flour
½ c Cocoa Powder *
½ t baking powder
½ c semi-sweet chocolate chips *
½ c white chocolate chips *
¾ c chopped walnuts, optional
• Heat oven to 325º.
• Grease square or rectangular pan roughly 9" x 9" with the additional butter.
• In medium bowl, blend melted butter, sugar and vanilla.
• Add eggs, beat well with spoon.
• In separate bowl, combine flour, cocoa, salt and baking powder. Gradually add to egg mixture, beating until well blended.
• Stir in chocolate chips---and nuts if desired. Spread into prepared pan.
• To add a fruity burst of flavor, dollop three large spoonfuls of jam across top of batter. With butter knife, swirl the jam into the batter.
• Bake 45-50 mins or until toothpick comes out clean and brownies begin to pull away from sides of pan.
Cool completely, cut into mini squares and serve. To turn them into an even sweeter treat, add a scoop of your favorite deep chocolate gelato or rich vanilla bean ice cream!
*Note: Our preferred chocolate for baking and more is Ghirardelli, the 3rd oldest chocolate maker in the United States and proudly produced in California since 1852.
On Super Bowl Sunday, Americans consume almost 1.5 billion chicken wings. That's A LOT OF birds!
However, not too long ago, these flappers were considered scrap meat used almost exclusively for making stocks and sauces
and not served as the finger licking delicacy that we’ve come to love.
We’ve taken inspiration from some of our favorite wings flavors to create two new wing recipes that we think have real game West Coast Hotties pay homage to classic Buffalo Wings with a California kick of extra heat and spice. The Kojo Spiced Wings get their depth of flavor from coffee and smoked ancho chilis and a sticky sweet finish from a flavorfully spiced glaze that marries two of our most popular jams. Both are baked in the oven and ready in about an hour. Serve separately or create a toothsome pairing that will surely delight the taste buds of even the most erudite wing connoisseur.
Each recipe serves About 4
West Coast Hotties With Animal Style Sauce
INGREDIENTSFor the wings:
For the Blue Cheese Cooling Dip:
Mix all ingredients together in a small bowl. Can be made a day in advance-- but if your house is like mine, it won't last so better make a double batch!
Kojo Spiced Wings With Sweet Sticky Sauce
INGREDIENTSFor the wings:
For the sauce:
Whisk together in a small bowl to remove all lumps.
Use as directed above or in any recipe that calls for baking powder.
INGREDIENTS5 lbs Beef Stew or Chuck Roast (preferably the less-fatty meat)
First, brown your beef--tastes better if u do.
Next, add all ingredients to crock pot & let cook 3 to 4 hours, or until u can tear apart with fork or with hand potato masher. It might take longer.
Remember, if u let it cook too long it gets mushy & u don't want that. Don't let it dry out either--if it does, add a little water.
Add your favorite BBQ sauce if you like or make your own*
1 1/2 Cup Brown Sugar
1 1/2 Cup Ketchup
1/2 Cup Vinegar (Red or Cider works great!)
1/2 Cup Water
1 Tablespoon Worcestershire Sauce
2 1/2 Tablespoons Dry Mustard
1 1/2 Tablespoons The Original Seasoning
Dash of Red Hot Pepper Sauce (To Your Desired Heat)
DIRECTIONSAdd all ingredients (except hOver medium heat allow the sugar to melt and combine all the ingredients. Bring to a boil and cook for a few minutes reducing slightly to thicken. Add a dash or three of hot sauce. Taste and make any adjustments to your preferred palate. Enjoy on the pulled pork or with any other BBQ meats. This sauce is also GREAT on fries!
8” cake pan
parchment or waxed paper
Our Rose Mountain Himalayan sea salt is a medium grain salt with varying hues of red, pink and white crystals.
Legend traces the discovery of the Himalayan salt deposits to the army of Alexander the Great. However, the first physical records of mining this rose colored treasure are from the 1200s. The salt is harvested in the Punjab province of Pakistan, which is situated in the foothills of the Salt Range system.
These beautiful rose crystals, rich in dozens of trace minerals, (the pink hue comes from iron,) formed from a thick layer of evaporites left with the receding of ancient sea beds nearly 600 million years ago, leaving one of the purest salts on earth.
Use Rose Mountain just like you would ordinary table salt. We sell a medium grain crystal, you may want to grind the salt to a finer consistency for a particular recipe to ensure the proper measurement.
Cook, bake or finish any dish or drink with this premium Himalayan salt.
Elevate every bite!
CLICK HERE to shop!
SPECIAL EQUIPMENTMedium Saucepan
INGREDIENTS2 large or 4 medium russet baking potatoes, peeled
Toppings:½ cup diced fresh tomato
(We add them all for triple the YUM!)
Preheat the oven to 450º.
Put whole peeled potatoes in a large pot and cover with water to parboil.
Place pot on the stovetop and bring to a boil. Then, turn the heat off, cover the pot with a lid and let rest for 15 minutes.
While the potatoes are cooking, prep the guacamole. Click here for our full recipe. And, season the steak on all sides with a generous sprinkle of Olé Olé seasoning and a drizzle of olive oil.
When the potatoes are fork tender, yet firm, they are done. Run them under cool water to stop the cooking process, then slice into ¼” rounds.
Arrange potato slices on a parchment paper covered cooking sheet and sprinkle with The Original seasoning then, drizzle with olive oil. Toss potatoes to coat completely.
Place in the oven and roast for about 10 minutes, then turn over and roast for another 10-15 minutes, until golden brown.
While the potatoes are finishing, cook the steak. Heat a skillet with a little oil until nearly smoking. Flap steak is best when served at about medium rare so it only takes a few minutes to cook. Depending on thickness, this will only take about 2-3 minutes per side. When steak is done, take it out of the pan and let it rest for approximately 10 minutes. After meat has rested, slice across the grain into ½” strips and then into bite size cubes.
When potatoes are cooked to a golden brown, remove them from the oven and arrange the slices in an overlapping flower petal pattern lining the bottom of a cast iron skillet.
Turn on the broiler.
Next, sprinkle cheese on the potatoes. Then add a layer of steak and cover with the remaining cheese. Put the skillet in the oven and broil for 3-5 minutes until the cheese is melted and browned.
Remove the skillet from the oven and add toppings, starting with chopped tomatoes, onions and jalapenos, then drizzle with salsa and add the scoops of crema and guacamole. Serve with cold beers or our refreshing Zeeladas for extra zing!
2 C Milk
2 C Heavy Whipping Cream
1 1/2 C Sugar
1 T Vanilla
1 T Bourbon (and some more bourbon)
8 C Cubed Bread--We suggest Brioche, Challah or another sweet bread.
1/2 C Toasted Nuts, Chopped
Optional Halloween Decoration Items:
Chocolate Wafers, Milano Cookies, Gummy Worms, Red Gel for writing and whatever else comes to your imagination!
Bloody Good Simply Strawberry Sauce
Grease 9"x13' x 2" rectangle baking dish with butter or coat with cooking spray.
Preheat oven to 350°.
Spread cubed bread on cookie sheet and toast until dry. Browning the edges of the cubes improves the bread pudding texture, however, avoid burnt bread at all costs. Allow 12 - 20 minutes, depending on the moisture content of your bread. Set aside.
Whisk eggs until fluffy then add next 5 ingredients. Beat mixture until smooth.
Toss bread and toasted almonds in pan.
Pour egg mixture over the bread and toss to coat. Let stand 5-15 minutes until bread is thoroughly saturated.
Place pudding pan inside larger cooking pan and create a "bain marie" by adding enough boiling water to the sheet so that it is 1" deep around pudding pan.
Place in oven and bake until pudding is puffed and golden brown on top, and toothpick comes out clean, approximately 50-60 minutes.
While the pudding cooks prepare the Bourbon Sauce.
Remove pudding from the oven and let cool slightly.
To create a boo-tiful graveyard atop your bread pudding, let the pudding cool slightly, then, liberally sprinkle a layer of 'dirt' made from grinding any chocolate cookies, like oreos, or other edible biscuits into fine crumbs.
To create tombstones, use Milanos or other wafer cookies and a red gel pen to decorate with 'RIP' or other spooky sayings. Add any other favorite scary props, like gummy worms, candied eyeballs, bones, etc....
For other fall gatherings consider adding sugared fresh mint leaves or even maple leaf cookies.
This dessert makes an incredible centerpiece. So display early and let all the ghouls drool over the visual spectacle with anticipation before you scoop, slather and serve with the bloody good sauces.
Note: Not hosting a crowd this Hallow's Eve? The recipe can be simply halved to serve less monsters. Watch the episode of "Tastes From Home" for tips & tricks.
Want to republish this recipe? Request permission here. It's free.
©2017 Sleepers Gourmet
13 x 9 Baking Dish
For the sauce…
1 ½ Pounds Fresh Tomatillos
1 ½ Cup Chicken Stock
½ Teaspoon Salt
2 Fresh Jalapeños, whole
Note: If you can’t find fresh tomatillos, substitute a large can of green enchilada sauce, approximately 28 ounces. But, trust me, make the tomatillo sauce from scratch. The extra effort is worth it because the flavor is so much brighter making the enchiladas that much more divine!
Preheat the broiler. Prep sheet pan by lightly coating with cooking spray, set aside. Peel the tomatillos discarding the husks and stems and rinse under cool water to remove stickiness. Place tomatillos on the sheet pan with whole jalapeños. Sprinkle with salt. Place in the oven about 2” from flame and broil until tomatillos are soft and somewhat charred and the jalapeño is blackened. Turn once midway through cooking time, approximately 6-8 minutes.
While tomatillos char, bring chicken stock to boil in a medium saucepan. When tomatillos and jalapeños are done, remove from the oven and place the tomatillos directly into the broth. Let the jalapeños cool slightly then rub blackened skin off, split, remove seeds and chop finely. Add 1 Tablespoon chopped jalapeño to the broth and reserve the remaining tablespoon for filling. Cook for another 5 minutes. Then, with a stick immersion blender puree the mixture until smooth. Bring back up to a boil and reduce slightly until you have approximately 2 cups of sauce to work with. Set aside.
For the filling…
2 ½ Cups Roasted Turkey or Chicken, Chopped & Shredded
Note: Roasting a bird is easy and the best part is you typically will have leftovers! Click HERE for the full recipe.
½ Cup Asadero or White Cheddar Cheese, Shredded
½ Cup Red Onion, finely minced
½ Cup Cilantro, finely chopped
1 Tablespoon Jalapeño, finely chopped
½ Cup Chicken Broth
½ Cup Plain Greek Yogurt or Sour Cream
1 Tablespoon Fresh Lime Juice
2 Teaspoons Olé Olé Gourmet Seasoning
In a large bowl, combine the chicken with remaining ingredients, set aside.
For the assembly…
White Corn Tortillas, small, 6” size
½ Cup Asadero or White Cheddar Cheese, Shredded
Your Favorite Toppings: Salsa, Yogurt, Guacamole, Calipeños™
Preheat oven to 400º
Put about ½ cup of sauce in the bottom of the baking dish covering the entire bottom. Spoon about 2 generous tablespoons of filling into the center of each tortilla and roll, placing seam side down into the pan. Continue filling and rolling enchiladas and placing them crosswise into dish until it is full. Then, pour more sauce evenly over the top, saturating all of the tortilla until covered but not swimming. Then, sprinkle with remaining shredded cheese.
Cover with foil and place in the oven to bake for about 15 minutes. Then, remove the foil and bake for another 5 minutes or so until the cheese is brown and bubbly.
Let the enchiladas cool a few minutes then serve with your favorite toppings, like salsa, crema, Calipeños and perhaps a fresh green salad and Margaritas!
Join Christina as she makes Enchiladas Live on Facebook
©2020 Sleepers Gourmet
Want to republish this recipe? Request Permission HERE. It's Free!