Here is a Millie's original. It's the perfect little moist gingerbread to have around for the family. Enjoy!
Ingredients:
1/2 cup sugar
1/4 cup melted butter
1 egg
1/4 cup molasses
1 cup flour
1/4 tsp. ginger
1/4 tsp. cinnamon
1 tsp. baking soda
dash salt
1/2 cup boiling water (put in last)
Mix all ingredients in a bowl ending with the boiling water. Mix well. Bake in a greased 8 x 8 pan at 350 degrees for 30 minutes. Mmm mmm mmm!
My Boys!
They are my best taste testers!
WELCOME TO MILLIE'S CAFE
Saturday, March 20, 2010
White Pizza
I like to balance my pizza intake with one pizza with red sauce and one without. Here is my favorite one without.
Ingredients:
1/8 cup olive oil
4 cloves garlic sliced thinly
1 yellow pepper sliced thinly
1/2 roasted red pepper sliced in small bits
1/4 cup mozzarella
1/4 cup goat cheese
chopped fresh basil
fresh s&p to taste
Coat your pizza pan by brushing on a little olive oil. Line pan with your pizza crust. Brush liberally with olive oil onto the crust. Add sliced garlic, yellow pepper, roasted red pepper, mozzarella cheese, goat cheese, basil and top with a little s&p. Drizzle the top with the rest of your olive oil. Bake at 450 degree oven for 15-20 minutes depending on the thickness of your crust and the heat of your oven. Crust should be a light golden brown on the bottom and edge when done.
Ingredients:
1/8 cup olive oil
4 cloves garlic sliced thinly
1 yellow pepper sliced thinly
1/2 roasted red pepper sliced in small bits
1/4 cup mozzarella
1/4 cup goat cheese
chopped fresh basil
fresh s&p to taste
Coat your pizza pan by brushing on a little olive oil. Line pan with your pizza crust. Brush liberally with olive oil onto the crust. Add sliced garlic, yellow pepper, roasted red pepper, mozzarella cheese, goat cheese, basil and top with a little s&p. Drizzle the top with the rest of your olive oil. Bake at 450 degree oven for 15-20 minutes depending on the thickness of your crust and the heat of your oven. Crust should be a light golden brown on the bottom and edge when done.
Pizza Crust
Think of making this recipe as an improvisational piece of music. You know the ingredients and the order of things, but in the end, you put in just the right amount of flour, no more no less, according to how it comes together on that day. You'll get to know the feeling of what it should look like and it'll come out great every time!
Ingredients:
3/4 cup milk
1 Tbsp. olive oil
1 Tbsp. honey
1/8 tsp. salt
3/4 boiling water
flour (about 4 cups give or take 1/4 cup)
In a bowl add all ingredients EXCEPT the flour, stir. Add flour to bowl one cup at a time, stirring until mixed with every cup added. In the end the dough should be a round ball that is a little sticky but manageable. Roll on a floured board with a rolling pin until about 12" in diameter OR cut the dough in half and make two smaller pizzas. This crust is better as a thin to medium thin style pizza, so my family and I tend to make two pizzas that are on the thinner side and add fresh ingredients for pizza toppings.
Ingredients:
3/4 cup milk
1 Tbsp. olive oil
1 Tbsp. honey
1/8 tsp. salt
3/4 boiling water
flour (about 4 cups give or take 1/4 cup)
In a bowl add all ingredients EXCEPT the flour, stir. Add flour to bowl one cup at a time, stirring until mixed with every cup added. In the end the dough should be a round ball that is a little sticky but manageable. Roll on a floured board with a rolling pin until about 12" in diameter OR cut the dough in half and make two smaller pizzas. This crust is better as a thin to medium thin style pizza, so my family and I tend to make two pizzas that are on the thinner side and add fresh ingredients for pizza toppings.
Denver Chocolate Pudding
This is a recipe that has been named many things. I stumbled upon it shortly after moving to Denver. It's a recipe in my Fannie Farmer cookbook, the very one that my grandmother Mildred gave to me, and the same cookbook that my mother Arolyn gave to her. Anyway, that's another story. This recipe caught my eye because of it's name. Naturally I had to try it. IT WAS EXCELLENT! My family and I devoured this delicious fudge like cake dessert in one evening. Tonight as I'm looking in my cookbook to make this again, I open up my Marjorie Standish cookbook this time, only Marjorie calls it Easy Fudge Cake. I've heard some people call it Lava Cake too. So there you go! My twist on it is simple. I use all organic ingredients, and add a smidge of nutmeg and cinnamon. Viola! Denver Chocolate Pudding!
Ingredients:
Batter:
1 cup organic flour
3/4 cup organic white sugar
2 tsp. baking powder
1/8 tsp. salt
3 Tbsp. cocoa
2 Tbsp. butter
1/2 cup organic milk
1 tsp. vanilla
smidge of freshly ground nutmeg
smidge of cinnamon
Topping:
1/2 cup organic white sugar
1/2 cup brown sugar
4 Tbsp. cocoa
1 1/2 cups coffee OR water (psssttt "use the coffee")
On low heat melt the butter and cocoa in small pan until melted. Set aside. In a bowl sift together flour, white sugar, baking powder and salt. Add melted chocolate, milk, vanilla, nutmeg and cinnamon together into the sifted ingredients and stir. This batter will be very thick, don't be alarmed. Place batter in a 8 x 8 buttered pyrex pan spreading evenly. Sprinkle all four topping ingredients over the top of the batter, one topping at a time, in no particular order. Bake in a 350 degree oven for 40 minutes. You won't believe how beautiful the chemistry of this bubbling chocolate delight works. It's outstanding! Enjoy!
Ingredients:
Batter:
1 cup organic flour
3/4 cup organic white sugar
2 tsp. baking powder
1/8 tsp. salt
3 Tbsp. cocoa
2 Tbsp. butter
1/2 cup organic milk
1 tsp. vanilla
smidge of freshly ground nutmeg
smidge of cinnamon
Topping:
1/2 cup organic white sugar
1/2 cup brown sugar
4 Tbsp. cocoa
1 1/2 cups coffee OR water (psssttt "use the coffee")
On low heat melt the butter and cocoa in small pan until melted. Set aside. In a bowl sift together flour, white sugar, baking powder and salt. Add melted chocolate, milk, vanilla, nutmeg and cinnamon together into the sifted ingredients and stir. This batter will be very thick, don't be alarmed. Place batter in a 8 x 8 buttered pyrex pan spreading evenly. Sprinkle all four topping ingredients over the top of the batter, one topping at a time, in no particular order. Bake in a 350 degree oven for 40 minutes. You won't believe how beautiful the chemistry of this bubbling chocolate delight works. It's outstanding! Enjoy!
Sunday, February 28, 2010
Millie's Fudge Brownies
These brownies are the BEST and ALWAYS turn out yummy! This recipe is from my grandmother which I've altered ever so slightly by adding a little olive oil in the final step to make them even more deliciously moist! Enjoy!
Ingredients:
3 oz. unsweetened chocolate or 6 Tbsp. cocoa
1 stick unsalted butter
3/4 cup sifted flour
1/2 tsp. baking powder
pinch salt
2 eggs
1 1/4 cups sugar
1 tsp. vanilla
1Tbsp. olive oil
Preheat oven to 350 degrees. Grease an 8 x 8 pyrex pan and set aside.
Melt butter with cocoa on low heat. Let cool. In one bowl, combine sifted flour, baking powder and salt, and set aside. In mixer, beat eggs with sugar a little at a time and blend for 2-3 minutes. Take chocolate mixture and stir in vanilla. Pour entire chocolate mixture into eggs and sugar mixture and mix until blended. Add flour mixture and blend. Now, while on low setting add olive oil until everything is smooth. Pour into your prepared pan and bake for 30 minutes at 350. Let cool on a rack and watch these sink down into the pan and create the yummiest brownies ever! Yields 16 brownies.
Ingredients:
3 oz. unsweetened chocolate or 6 Tbsp. cocoa
1 stick unsalted butter
3/4 cup sifted flour
1/2 tsp. baking powder
pinch salt
2 eggs
1 1/4 cups sugar
1 tsp. vanilla
1Tbsp. olive oil
Preheat oven to 350 degrees. Grease an 8 x 8 pyrex pan and set aside.
Melt butter with cocoa on low heat. Let cool. In one bowl, combine sifted flour, baking powder and salt, and set aside. In mixer, beat eggs with sugar a little at a time and blend for 2-3 minutes. Take chocolate mixture and stir in vanilla. Pour entire chocolate mixture into eggs and sugar mixture and mix until blended. Add flour mixture and blend. Now, while on low setting add olive oil until everything is smooth. Pour into your prepared pan and bake for 30 minutes at 350. Let cool on a rack and watch these sink down into the pan and create the yummiest brownies ever! Yields 16 brownies.
Thursday, February 18, 2010
Cream of Tomato Soup
This soup is so easy and so impressive because it's beautiful in color, texture and it tastes delicious! You will want to make grilled cheese sandwiches to accompany it!! I tested it out on our friends along with their 3 year old son and our 1 year old son. They both loved it, so suffice it to say, this is a soup for all ages!
Ingredients:
2- 28 oz. cans of stewed or whole tomatoes OR 8-10 med. to large fresh tomatoes blanched and seeded
2 Tbsp. tomato paste
2-3 cups of vegetable stock
4 Tbsp. olive oil
2 Tbsp. butter
2 carrots roughly chopped
1 shallot
2 garlic cloves
1 bay leaf
4 Tbsp. flour or cornstarch
2 Tbsp. brown sugar OR honey
1/4 cup cream
salt & pepper to taste
In a large soup pot on medium heat add the olive oil and saute the grated carrots, shallot, garlic, salt & pepper until tender, about 5 minutes. Add the butter until melted, then add the flour and stir until blended. To that add the tomato paste and brown sugar and stir all of this together to create a rough thick paste for the rest of our ingredients. Add the tomatoes and stir until well blended. Add 2 cups of the vegetable stock to start. If it seems too thick at this point, add the additional cup of stock. Throw in the bay leaf and turn to low heat cooking slowly for an hour and stirring occasionally. Take off the heat and let sit in the pot for an hour. Take out the bay leaf and blend the soup in a blender and return back to the soup pot and reheat. A few minutes before serving, stir in the cream, more salt & pepper to taste if needed and heat for an additional minute. This soup will easily feed 8 people. Enjoy!
Ingredients:
2- 28 oz. cans of stewed or whole tomatoes OR 8-10 med. to large fresh tomatoes blanched and seeded
2 Tbsp. tomato paste
2-3 cups of vegetable stock
4 Tbsp. olive oil
2 Tbsp. butter
2 carrots roughly chopped
1 shallot
2 garlic cloves
1 bay leaf
4 Tbsp. flour or cornstarch
2 Tbsp. brown sugar OR honey
1/4 cup cream
salt & pepper to taste
In a large soup pot on medium heat add the olive oil and saute the grated carrots, shallot, garlic, salt & pepper until tender, about 5 minutes. Add the butter until melted, then add the flour and stir until blended. To that add the tomato paste and brown sugar and stir all of this together to create a rough thick paste for the rest of our ingredients. Add the tomatoes and stir until well blended. Add 2 cups of the vegetable stock to start. If it seems too thick at this point, add the additional cup of stock. Throw in the bay leaf and turn to low heat cooking slowly for an hour and stirring occasionally. Take off the heat and let sit in the pot for an hour. Take out the bay leaf and blend the soup in a blender and return back to the soup pot and reheat. A few minutes before serving, stir in the cream, more salt & pepper to taste if needed and heat for an additional minute. This soup will easily feed 8 people. Enjoy!
Roasted Red Pepper Dip
This recipe happened on a whim when I needed a quick appetizer before our neighbors came over for dinner. These were the ingredients I had and as it so happened, it had a wonderful pink color to it which was a perfect addition to our Valentines Day theme dinner. Enjoy!
Ingredients:
Roasted Red Pepper - 2 full peppers marinated from a jar
8 oz. sour cream
1/4 cup feta cheese
1/4 tsp. onion powder
dash paprika
dash of fresh grated garlic
salt & pepper to taste
Juice of 1/2 a lime & dash of lime zest
In a small quisinart blend all ingredients. Serve in a chilled bowl with rice crackers or your favorite bread on the side.
Ingredients:
Roasted Red Pepper - 2 full peppers marinated from a jar
8 oz. sour cream
1/4 cup feta cheese
1/4 tsp. onion powder
dash paprika
dash of fresh grated garlic
salt & pepper to taste
Juice of 1/2 a lime & dash of lime zest
In a small quisinart blend all ingredients. Serve in a chilled bowl with rice crackers or your favorite bread on the side.
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Clary Lake where I grew up!
