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Cristof de Loet

Recipes

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    Cheesy Chicken and Potato Casserole

    Ingredients

    • 2 pounds chicken breast
    • 1 tablespoon sage
    • 32 ounces Chicken Broth
    • 32 ounces frozen cubed hashbrowns
    • 10.5 ounce cream of chicken soup
    • 1/2 cup butter melted
    • 1 cup frozen veggies
    • 8 ounces sour cream
    • 8 ounces shredded cheddar cheese
    • 1 cup french onions
    • Salt to taste
    • pepper to taste

    Instructions

    1. Preheat oven to 400F
    2. Place the chicken, sage, salt and pepper in a pan and cover it with the broth. You need to make sure the chicken is covered with the broth. If not add more chicken broth or add water.
    3. Bring the chicken to a simmer, cover and cook 30-45 mins or until done.
    4. Take chicken out of the pot and and shred it.
    5. Mix the cream of chicken, 1 cup of chicken broth from cooking the chicken, hashbrowns, cheese, 1/2 cup of the french onions, frozen veggies, melted butter, and sour cream together in a large bowl until mixed.
    6. Pour into a greased 9x13 baking dish and top with remaining french onions.
    7. Cover and bake 30-45 or until potatoes are done.
    8. Remove foil and bake for an additional 5 minutes.

    Source: Cheesy Chicken and Potato Casserole with Veggies

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    Italian Lemon Cookies

    Ingredients

    Cookies

    • 1¼ cups all purpose flour
    • ¼ cup + 2 tablespoons cornstarch (50 grams total)
    • zest & juice of one lemon (approximately 2 tablespoons lemon juice and 1/2-1 tablespoon zest)
    • 1 pinch salt
    • ¾ cup +2 tablespoons butter (softened)* (185 grams total)
    • ½ cup powdered sugar

    Glaze

    • 3 tablespoons fresh lemon juice (strained)
    • 1½ cups powdered sugar
    • 1 zest lemon

    Instructions

    Cookies

    1. In a medium bowl whisk together the flour, cornstarch, zest and salt.
    2. In a large bowl, beat on medium speed the butter and sugar until fluffy, 3-5 minutes. Then add half the flour and the lemon juice beat to combine. Then add the remaining flour and with a wooden spoon or spatula combine to form a dough (the dough will be a little sticky, if the dough is too sticky then add 1-2 tablespoons of flour).
    3. Transfer the dough to a large piece of parchment paper and roll the dough into a log approximately 1 1/2 inches (4cm) wide. Wrap the dough in the parchment paper and refrigerate for one hour.
    4. Remove the dough from the fridge and cut into 1/2 inch (1.3 cm) slices. Place the slices on a large cookie sheet lined with parchment paper and refrigerate for 20 minutes.
    5. Pre-heat oven to 320F (160C).
    6. Bake the cookies for 5 minutes, then raise the oven temperature to 350F (180C) and continue to bake for 9-10 minutes. The should be light gold in colour. Remove from the oven and let the cookies sit on the cookie sheet for about 5 minutes, then move to a wire rack to cool completely. The cookies can be either dusted with powdered sugar or spread with a lemon glaze. Enjoy!

    Glaze

    1. In a small bowl whisk together the lemon juice, powdered sugar and zest until smooth.

    Notes

    • To keep cookies from spreading it helps to chill the dough before baking and the percentage of protein in the flour is a major culprit of flat cookies. I would advise that your flour has a percentage of at least 11% or even higher if possible.
    • If the cookies are unglazed then they should be stored in an airtight container at room temperature, they will last up to 5-6 days. If glazed then they should keep stored in an airtight container, in a single layer for about 3-4 days.
    • If your home is warm then I would advise refrigerating in an airtight container. If the cookies are refrigerated they will last up to 7 days.
    • You can always freeze them in either a freezer bag or an airtight container, they will keep for up to 4 weeks.
    • The unbaked cookie dough will last 2-3 days in the fridge and two months in the freezer. Wrap the dough well in plastic wrap and place in an air tight bag.

    Source: Italian Lemon Cookies Recipe - An Italian in my Kitchen

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    Pumpkin Scones

    Ingredients

    Scones

    • ½ cup canned pumpkin purée (I use Libby’s)
    • 1 large egg
    • 3 tablespoons heavy cream
    • 1 tablespoon molasses, such as Grandma’s Original
    • 2 teaspoons vanilla extract
    • 2 cups all purpose flour, spooned into measuring cup and leveled-off with knife, plus more for dusting
    • ¼ cup plus 2 tablespoons dark brown sugar
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • ¾ teaspoon ground ginger
    • ¾ teaspoon ground cloves
    • ½ teaspoon ground nutmeg
    • 1 stick (½ cup) cold unsalted butter

    Glaze

    • 1½ cups Confectioners' sugar
    • 3 tablespoons canned pumpkin purée
    • 1 tablespoon water
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon ground ginger
    • ¼ teaspoon ground cloves
    • ¼ teaspoon ground nutmeg

    INSTRUCTIONS

    1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
    2. In a medium bowl, whisk together the pumpkin, egg, heavy cream, molasses, and vanilla. Set aside.
    3. In the bowl of a food processor fitted with the blade attachment, combine the flour, brown sugar, baking powder, baking soda, salt, and spices. Process for about 20 seconds to combine; be sure no lumps of brown sugar remain.
    4. Cut the cold butter into ½-inch chunks. Add to the food processor and pulse until the mixture resembles coarse meal – it should look unevenly crumbly with some pea-size chunks of butter within. Add the pumpkin mixture and pulse just until the mixture comes together. The dough will be very sticky, and you should still be able to see some pea-size clumps of butter.
    5. Lightly flour a countertop or work surface. Dump the sticky scone dough onto the floured surface and dust the top lightly with more flour. Using your hands, gently knead the dough until it comes together into a smooth ball. Divide the dough in half. Dust your work surface with flour again and form each half into a 5-inch circle, about ¾-inch thick. Using a sharp knife dusted with flour, slice each circle into 6 even wedges (cut each circle in half, then cut each half into thirds). If the dough starts to stick to the knife, dust the knife with more flour. Place the wedges on the prepared baking sheet.
    6. Bake the scones for 12 to 15 minutes. To see if they are done, peek at the bottoms; they should be slightly browned. Let the scones cool on the baking sheet for about 15 minutes.
    7. Meanwhile, make the glaze: In a medium bowl, whisk together the Confectioners' sugar, pumpkin, water, cinnamon, ginger, cloves, and nutmeg until smooth. The glaze should be thick.
    8. Spoon about 1 tablespoon of the glaze over each scone, letting it drip a bit down the sides. Wait about 30 minutes for the glaze to set, then serve.
    9. Note: The scones are best served fresh on the day they are made but will keep well in a covered container for two days.
    10. Freezer-Friendly Instructions: The dough can be frozen for up to 3 months. Put the dough wedges on a baking sheet, let set in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To freeze after baking, let the scones cool completely and store in an airtight container, separating layers with parchment paper or aluminum foil. Before serving, remove the scones from the container and let them come to room temperature. (For best results, glaze after defrosting.) **If you have the option to freeze the scones before or after baking them, you will get the best results if you freeze them before baking.

    Source: Pumpkin Scones with Spiced Pumpkin Glaze - Once Upon a Chef

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    Cheese Dill Scones

    Cheese Dill Scones

    Ingredients

    • 2 cups flour
    • 2 teaspoons dry mustard
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/2 cup cold unsalted butter, grated or cut into small chunks
    • 1 cup (4 oz.) shredded extra-sharp cheddar
    • 1/4 cup (2 oz.) shredded parmesan
    • 1/4 cup chopped chive
    • 1/4 cup chopped dill
    • 1/2 cup + 1 tbsp low-fat milk

    Instructions

    1. Preheat oven to 400°.
    2. In a large bowl, combine flour, mustard, baking powder, and salt.
    3. With your fingers or a fork, work butter into flour mixture until it resembles cornmeal studded with a few pea-size pieces.
    4. Stir in cheeses, chives, and dill.
    5. Add milk and stir to combine.
    6. Transfer dough to a floured surface and gently knead 2 or 3 times until it comes together.
    7. Pat into a 1-in.-thick disk and cut into 8 triangles.
    8. Arrange triangles about 2 in. apart on a baking sheet.
    9. Bake until golden brown and cooked through, 20 minutes.

    Source: Cheese Dill Scones Recipe – Sunset Magazine

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    White Chocolate Chip Cranberry Biscotti

    Ingredients

    • 2 1/2 cups all purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 1/2 cups sugar
    • 1/2 cup (1 stick) unsalted butter, room temperature
    • 2 large eggs
    • 1/2 teaspoon almond extract
    • 1 1/2 cups dried cranberries (about 6 ounces)
    • 1 egg white
    • 6 ounces good-quality white chocolate (such as Lindt or Baker’s), chopped, or white chocolate chips

    Instructions

    1. Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Combine 2 1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt in medium bowl; whisk to blend. Using electric mixer, beat sugar, butter, 2 eggs and almond extract in large bowl until well blended. Mix in flour mixture, then dried cranberries. Divide dough in half. Using floured hands, shape each piece into 2 1/2-inch-wide, 9 1/2-inch-long, 1-inch-high log. Transfer both logs to prepared baking sheet, spacing evenly. Whisk egg white in small bowl until foamy; brush egg white glaze on top and sides of each log.

    2. Bake logs until golden brown (logs will spread), about 35 minutes. Cool completely on sheet on rack. Maintain oven temperature. Transfer logs to work surface. Discard parchment. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same sheet. Bake 10 minutes; turn biscotti over. Bake until just beginning to color, about 5 minutes. Transfer biscotti to rack.

    3. Stir chocolate in top of double boiler over simmering water until smooth. Remove from over water. Using fork, drizzle chocolate over biscotti. Let stand until chocolate sets, about 30 minutes. (Can be made 1 week ahead. Freeze in airtight container. Thaw at room temperature.)

    Source: Dried Cranberry and White Chocolate Biscotti Recipe | Epicurious

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    Pumpkin Bread

    Ingredients

    • 2 cups AP flour
    • .5 teaspoon salt
    • 1 teaspoon baking soda
    • .5 teaspoon baking powder
    • 1 teaspoon ground cloves
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1.5 sticks (.75 cup) unsalted butter, softened
    • 2 cups sugar
    • 2 large eggs, at room temp
    • 15 oz (1 can, typically) 100 percent pumpkin puree
    • .25 cup pepitas (or oats)

    Instructions

    1. Preheat the oven to 325F with rack in the middle position.
    2. Generously grease two 8x4-inch loaf pans with butter and dust with flour (or use Baker’s Joy).
    3. In a medium bowl, whisk together flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg.
    4. In mixer bowl, beat the butter and sugar on medium speed until just blended.
    5. Add the eggs individually, beating well after each addition, and continue on medium speed for 2-3 minutes until light and fluffy.
    6. Add pumpkin and mix on low-medium low until combined.
    7. Add the flour mixture and beat on low speed until combined into a grainy mixture.
    8. Turn the batter into the prepared pans, dividing evenly.
    9. Sprinkle pepitas on top of loafs.
    10. Bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean.
    11. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.

    Tips

    • Wrap cooled bread securely in aluminum foil, freezer wrap or place in a freezer bag. Freeze for up to three months. Thaw overnight in refrigerator before serving.

    Source: https://www.onceuponachef.com/recipes/spiced-pumpkin-bread.html — But it really comes from a 1963 McCall’s Cookbook.

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    Benne Wafers

    (I forgot to take pictures of the finished cookies. They didn’t last long!]

    Ingredients

    • 4 ounces unsalted butter
    • 3/4 cup sesame seeds (sometimes I sub. in 1/4 cup chia seeds because I like the contrast)
    • 3/4 cup dark brown sugar
    • 1/3 teaspoon fine sea salt
    • 1 large egg
    • 1 teaspoon vanilla paste or extract
    • 1/2 cup all purpose flour

    Directions

    1. Preheat the oven to 325°F.
    2. Put the butter and sesame seeds in a medium pot set over medium heat and cook, stirring, until the seeds are a pale golden brown and the milk solids are fragrant. The butter will melt and then foam as you stir. When the foaming dissipates, you are usually done. Remove from heat immediately to prevent the solids from burning and transfer the seeds and butter to a medium sized heatproof bowl.
    3. Add the dark brown sugar and salt and stir with a silicone spatula until all the sugar dissolves.
    4. Add the egg and stir quickly to incorporate.
    5. Add the vanilla and mix to blend.
    6. Finally, add the flour and stir until it forms a thick batter. Then set it aside for at least 5 minutes to hydrate and thicken.
    7. Line your sheet pans with parchment paper.
    8. Uuse a small sorbet scoop or a teaspoon to portion the dough. Drop scoops of the dough 2 inches apart on the sheet pans.
    9. Bake for 12-13 minutes until golden brown around the edges for classic benne wafers of for 14-15 minutes until the cookies are golden brown for crunchy benne wafers.
    10. Let cool for 5-7 minutes and then transfer the cookies to a rack to cool completely.

    Source: IDEAS IN FOOD: Quick, Easy, Super Delicious Benne Wafers