Finally, my Diane Mott Davidson Collection is complete!

Goldy's Kitchen cookbook, Cooking, Writing, Family, Life

Arrived in the post this morning!

The Whole Enchilada - molded salad! and Goldy's woohoo cookbook coming soon!

it has been announced

Goldy's cookbook out soon!

The Whole Enchilada - molded salad

BOOK GIVE-AWAY ~ Diane Mott Davidson's Whole Enchilada

Whole Enchilada Give Away

How to enter?

post a blog post link 

to any dish cooked, baked and made 

by you from any of Goldy Schulz's recipes

(in the comments section of this post)

and stand a chance to win 

a free copy of

the paperback ready

to be shipped 

in 27 days!

Two lucky winners to be chosen randomly

on 27 May 2014!

DMD's Tough Cookie ~ Skiers' Swiss Cereal

 page 299 of Tough Cookie

Crunch Time's Cookies!

 

 

 

 

 

 

 

 Recipe available at another reader of DMD's HERE!

OR 

on page 452 of Crunch Time!
NOTE!
from the book - baked until the sides are very brown 
and centers no longer soft
NO NO NO!
just turning brown at the sides and centers firm

Done reading my Mt-To-Read of DMD!

I was down with flu and cough (still coughing) and was off work whole of last week.  Luckily I have three DMD books to keep me company!

Aiks, I must have left my copy of Fatally Flaky in my other home, its missing from the pile!

Sweet Revenge ~ Unorthodox Shepherd's Pie

I used frozen mixed vegs of diced carrots, peas and sweet corn

in addition to the diced celery

 

 

served it with baked pumpkin and mixed fruit salad (as suggested)
without any dressing!

 

Recipe and how-to from >HERE<

or page 346 of my hard copy, large print - 2007 edition of Sweet Revenge!

Below: DH had the potato topping for his salmon pie!

 

the potato topping taste good over this too!

Dinner was good!

Sweet Revenge ~ Bleak House Bars

Bleak House Bars (from Sweet Revenge)
Recipe by Diane Mott Davidson
¾ cup pecan halves
8 ounces (2 sticks) unsalted butter, at room temperature
½ cup dark brown sugar, firmly packed
2 cups all-purpose flour
¾ teaspoon salt, divided
14 ounces (1¼ cups) sweetened condensed milk
18 ounces (3 cups) semisweet chocolate chips, divided
8 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg
½ teaspoon vanilla
½ cup seedless raspberry jam

In a large sauté pan, toast the nuts for about ten minutes, until they are slightly brown and emit a nutty scent. Remove them from the heat, cool, and coarsely chop.

Preheat the oven to 350?F.  Butter a 9-by-13-inch baking pan.

In the large bowl of an electric mixer, beat the butter until it is very soft and creamy. Keeping the mixer on medium speed, beat in the dark brown sugar. Remove the beater from the bowl and scrape it. Stir the flour, ½ teaspoon of the salt, and nuts into the butter mixture until very well combined.  Measure out 2¼ cups of this mixture and set the rest aside. Wash and dry the bowl and beaters.

Press the 2¼ cups of butter mixture into the bottom of the prepared pan. Bake for about 10 minutes, or until the edges are golden brown. While the crust is baking, combine the condensed milk with 2 cups of the chocolate chips in a heavy saucepan. Cook, stirring, over low heat until the chocolate is melted. Remove the crust from the oven and immediately pour the chocolate mixture over the hot crust.

In the large bowl of the electric mixer, beat the cream cheese until it is very smooth. Add the granulated sugar and beat once more until smooth. Finally, add the egg, vanilla, and remaining ¼ teaspoon of salt and beat until very smooth. In a small bowl, stir the jam until it is smooth.

Now you are ready to make the rest of the layers. Sprinkle the remaining butter-nut mixture over the chocolate. Using a soup spoon, ladle the jam evenly over the butter-nut mixture. Using another soup spoon, ladle the cream-cheese mixture over the jam layer. Finally, sprinkle the remaining cup of chocolate chips over the cream cheese.

Bake for 30 to 35 minutes, or until the cream-cheese layer is set and no longer liquid in the middle. Cool on a rack.

She baked this too: AdventuresInTheKitchen's Bleak House Bars

The Dark Tort ~ Chicky Bread

Disaster!  Will bake this a second time just to get it right! LOL!

Chicky Bread
adapted from Dark Tort by Diane Mott Davidson

Ingredients:
1 can (15 ounces) chickpeas, rinsed and drained
1/2 cup molasses, plus 1 tablespoon, divided (I used dark corn syrup)
1/4 cup spring water, lukewarm
1 tablespoon active dry yeast
1 tablespoon bread dough enhancer (I used vital wheat gluten)
2 cups bread flour
1 cup whole wheat flour
2 teaspoons salt
1/3 cup rolled oats
2/3 cup spring water
1/4 cup nonfat dry milk
1/4 cup safflower oil
1 large egg, beaten

Directions:
1. Rinse and drain the chickpeas, then pat them dry. Pour them into a blender along with 1/2 cup of the molasses. Blend until the mixture is smooth. Measure out 1 cup of this mixture. The rest can be discarded.
2. Mix 1 tablespoon molasses into the 1/4 cup lukewarm spring water and sprinkle the yeast on top. Let this sit for 3 to 5 minutes, until the yeast is completely moistened. Stir the yeast into the water and let it set in a warm place to proof for 10 minutes.
3. Mix the bread dough enhancer into the bread flour and the whole wheat flour. Using the dough blade of a stand mixer, on low speed add the reserved chickpea mixture and the rest of the ingredients adding the yeast last. Once it is thoroughly mixed, increase speed to recommended kneading speed and knead until dough is elastic. Cover and let rise in a warm place until doubled.
4. Remove from bowl and shape dough as desired or pan the dough. Cover and let rise again until doubled. Bake in a preheated 375º oven until browned and when thumped on the bottom it sounds hollow.


copied from: Adventure Recipes

If you are using a bread machine:


Directions

Drain the chickpeas, rinse them, and pat them dry. Pour them into a blender along with 1/2 cup of the molasses. Blend until the mixture is smooth (no chickpeas visible). Measure out 1 cup of this mixture; discard remainder.

Mix 1 tablespoon molasses into the 1/4 cup lukewarm springwater and sprinkle the yeast on top. Let this sit for 3-5 minutes, until the yeast is completely mooistened. Stir the yeast into the water and place in a warm spot for 10 minutes, allowing the yeast to proof.

Mix the bread-dough enhancer into the bread flour (or all-purpose flour) and whole wheat flour. Place these ingredients into a bread machine, followed by the reserved cup of chickpea mixture, the salt, oats, 2/3 cup spring water, nonfat dry milk, safflower oil, and egg. Pour the yeast in on top. Program for white bread (approximately 3 hours and 10 minutes) and press start.

After the first few minutes of mixing, lift the lid of the machine and check that the dough is neither too sticky and wet nor so dry that it cannot incorporate all the ingredients. If the mixture looks too wet, add up to 2 more tablespoons of bread flour. If the mixture looks dry, add up to 2 tablespoons of spring water. Use a large spatula, if necessary, to gently coax all the ingredients together as the blade continues to mix the ingredients. (Do not touch the blade.) What you are aiming for here is a smooth, supple dough that holds together and that the blade of the machine can knead easily. Once a smooth, supple dough is obtained, close the lid of the bread machine and let the bread-making process continue.

Once the bread is done, remove it from the machine and allow it to cool on a rack before slicing.

copied from: HERE!