Seared scallops with pan sauce
April 24, 2013
Dear scallops, I love you sizzling hot and topped with glorious sauce … a buttery wine sauce.
Although I love you dearly, our relationship is short-lived, for you are far too delicious to stick around for very long. Sin-sear-ly, Deanna
Rinse scallops (a few up to 1 pound) well before cooking if they came packed in juices.
Preheat pan to medium-high with a tablespoon or two of olive oil.
Red wine, chocolate make great truffles
March 28, 2013
Just when you thought chocolate truffles couldn’t be any better, enter red wine chocolate truffles.
Red wine chocolate
truffles recipe
You know, for when you’re feelin’ all fancy-pants. Of course, they can also be enjoyed while drinking Diet Coke and wearing comfortable yoga pants that you just wore to clean house in, too. Don’t ask me how I know. I just do.
Valentines will line up for these hearts
February 13, 2013
You can never go wrong with a basic shortbread cookie. This latte-stand favorite is adorable when cut into big hearts and topped with a gorgeous, pink buttercream frosting. Make them a day ahead so the frosting can firm up and then wrap to make into a unique valentine for friends.
Latte stand shortbread cookies
Latte stand shortbread cookies recipe:
1 cup (or two sticks) butter, softened
1/2 cup sugar
2 1/4 cups flour
1 teaspoon sea salt
1 tablespoon almond extract*
Preheat oven to 350F. Cream together butter and sugar. Add flour, salt and almond. Mix until it becomes dough. Use a little flour to help roll out the dough to about 1/4-inch thickness. Cut into circles or hearts with a cookie cutter. Makes about 1 dozen 3 1/2-inch cookies. Place cookies on cookie sheets lined with parchment paper. Bake for about 15-20 minutes or until light golden brown.
Maple Boys recipe
December 19, 2012
If you’re looking for a special Christmas morning breakfast, you have come to the right newspaper. These adorable little boys have become a tradition at family gatherings and at our bed and breakfast. Everyone loves them and all of their maple-y goodness.
This recipe makes about a dozen Maple Boys. These are perfect for making on Christmas Eve, and then refrigerating and baking the next morning.
- 5 teaspoons yeast
- 1/2 cup water at about 110 degrees
- 1 tablespoon sugar
Warm up your winter with a cup of French chocolat chaud
November 28, 2012
Up until Aug. 18, 2011, I thought hot chocolate was made from cocoa powder. Then, my life changed. There are some days in a girl’s life that she will never, ever forget. You know, like the day she meets her future husband. The days her children come into the world. The day that O.J. Simpson raced down the highway in a police chase. And the day she is introduced to chocolat chaud.
For me, it happened Aug. 19, 2011. A friend and I were speaking bloggish over surprisingly delicious vegan sandwiches and I was sharing with her that I had received a couple of notes from disgruntled readers who had given me an education about real chocolate.
“They were almost vicious,” I said in confusion.
“That’s it,” she responded, “Finish your dessert. We’re gonna go get you some real hot chocolate.”
Valley cook featured in TV show
October 10, 2012
Call it love at first bite.
Deanna Morauski’s participation in the TV show “My Family Recipe Rocks” received rave reviews, and the episode has not even aired yet.
The show, broadcast on the Live Well Network on Saturdays at 6 p.m. Pacific Time, is hosted by former ‘N Sync star Joey Fatone and features the homemade recipes of regular folks from all across the country.
Contributed
Valley cooking columnist Deanna Morauski and TV personality Joey Fatone show their work.
Morauski, owner of The Old Hen Bed-and-Breakfast in North Bend and a cooking columnist for the Star, hosted the show’s crew in her kitchen, where the show was recorded.
Morauski made a mud pie, a salad, scalloped potatoes and saucy balsamic burgers — with a light, fluffy pastry replacing the traditional bun. The burger recipe was the one she sent the show at first.
She said host Fatone told her the pie was the best dessert he had ever had.
Pumpkin pecan cream cheese bread pudding with warm caramel sauce
September 26, 2012
Because you can never get enough pumpkin after Labor Day, I’m sharing this pumpkin-y, caramel-y, pecan-y, cream cheesy dessert with you.
Bread pudding ingredients:
8 large eggs
One 30-ounce can of pumpkin puree
1 cup milk
1 can sweetened condensed milk
Blueberry cream cheese muffins show off the taste of fresh summer berries
July 25, 2012
Blueberry season at Bybee Farm is starting! Order your blueberries today at www.bybeenimsfarms.com (serving the Snoqualmie Valley for 66 years) and then make this breakfasty blueberry goodness as soon as possible.
Preheat oven to 350 degrees.
Blueberry muffin ingredients:
1 1/2 sticks of butter (or 3/4 cup)
1 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon fresh ground nutmeg (bottled is fine if you don’t have fresh)
1/2 teaspoon cardamom
1 tablespoon baking powder
1 cup milk
2 eggs
3 cups flour
Greet summer with cherry limeade
June 20, 2012
I come bearing glad tidings of fresh limes. And cherries. And pretty straws.
cherry limeade
Ingredients:
1 cup water
1 cup sugar
2 cups fresh lime juice (from about 12 to 15 limes)
Zest of two limes (optional)
One five ounce jar maraschino cherries (with juice)
3-4 cups cold water
Makes about 8 cups of cherry limeade
Place one cup water and one cup sugar in a saucepan over medium-high heat. Give the mixture a whisk and watch closely as you prepare the limes so that it does not burn or boil over.
Meanwhile, back at the ranch, round up your limes and squeeze the livin’ daylights outta them.
Including the pulp or zest in your cherry limeade is completely optional but does prove that you’ve completely grown up. To be even more grown up, you can add a little bourbon or vodka.
Lemon coconut pancakes with cream cheese syrup
May 10, 2012
If you make these, Mom will feel especially special. And then add cream cheese syrup. And a sprig of mint. These are the makings of an exceptional family brunch or a surprise breakfast for Mother’s Day.
Place ingredients for icing in a medium-large bowl and set aside while butter and cream cheese come to room temperature.
Syrup ingredients:
4 ounces cream cheese
4 tablespoons butter
Lemon coconut pancakes with cream cheese syrup
3 cups powdered sugar
Juice of half a lemon
Zest of lemon (optional)
Dash of salt
Few drops of water if needed to reach the consistency you would like
