S'More Bars

From the kitchen of One Perfect Bite...There is a man in the Old Testament,  who in his youth served as a cup-bearer to the king. His name was Nehemia and he was tasked with sampling any food or drink meant for the monarch. If Nehemia didn't keel over, the food was deemed safe to eat and it was served to the king. I've had my own version of cup-bearers for several years now and it just dawned on me that when we move they won't be around to eat and review the desserts I make. One of our neighbors has teenage sons who burn calories so efficiently that desserts which impact my scale have no affect on theirs. Ergo, for better than five years, all goodies made here are sampled and then sent downhill for the boys to consume and review. Last night my cup-bearers called with a request. They wanted me to bring S'Mores to a get-together the neighbors have on Oscar Sunday. The recipe is so simple to make that I was more than happy to comply. These bars are very sweet, but kids, and those who love sweet things, seem to like them. I personally need a campfire to fully appreciate their wonder, but I can't resist these kids. You guessed it, they got their S'Mores while the rest of us shared a golden layer cake with milk chocolate icing. I wanted to post this easy recipe for those of you who are addicted to this old-fashioned treat, but have no recipe to make the cookie bars. The bars keep for several days if they are stored in an airtight container, but in my experience they will be gone before they can stake. Here is how the bars are made.

Cream-Filled Cinnamon Coffee Cake

From the kitchen of One Perfect Bite...I made this coffee cake for a realtors' open house and I was so pleased with the results that I wanted to share the recipe with you. The cake received rave reviews and the house sold, so I must have been on the right track when I selected it. It's an easy cake to make if you prepare it in stages, and it's a perfect choice for those of you who regularly bring baked goods to meetings or afternoon tea. While the cake tastes best when served at room temperature, it should be sliced when cold and refrigerated until an hour or so before you plan to serve it. I suspect that leftovers won't be a problem, but should there be any, return the cake to the fridge for storage. Now all I need to do is find a cake that makes packing easier. We have found a new home and will be moving at the end of this month. Hopefully, the stitches in my eye, which by the way is doing well, can be removed by that time and I can go back to being a regular person. I am a lucky lady and thank God and my surgeon in equal measure. I do hope you'll give this cake a try. We have some holidays coming up and it would be a stand-out on your brunch table. Here is how the cake is made.

Menu for the Week of March 2, 2014

Weekly Menu at One Perfect Bite... 

Frugal Foodie Friday - Creamy Chicken-Rice Soup with Cheese

From the kitchen of One Perfect Bite...Tonight's featured recipe is meant for those still caught in the throes of winter. It is a lovely creamy soup that's substantial enough to be considered as a main course. The soup is as easy to make as it is kind on the pocketbook, and I think those of you who try it will end up adding it to your pennywise recipe collection. This version of the soup was inspired by one that I found on the blog Iowa Girl Eats. The original recipe is wonderful, but I have a couple of suggestions that I think will make it even more enjoyable. I do not have great luck when adding uncooked rice or noodles to soup stock. I always, and I mean always, manage to overcook the rice or noodles and end up with a goopy mess that is less than appetizing to the palate or the eyes. I've learned I can avoid the problem by cooking the rice or noodles separately and adding when them to the soup near the end of cooking. I've been deliberately vague about the cheese that's used in the soup. I like to use Parmesan, but one of my church ladies, obviously on a very limited budget, uses Velvetta and raves about the results she achieves. All of which goes to say that this is a soup that does not need expensive ingredients to be successful, so feel free to use whatever cheese you like or have on hand. This is also a difficult soup to spoil. Do, however, be aware that as the soup sits the rice will act like a sponge and soak up the creamy stock, so keep enough milk or stock on hand to thin it if it becomes necessary. It is important to simmer the soup for at least 10 minutes after adding flour to it.  This "cooks"  the flour and assures there is no raw flour taste in the finished soup. This is a dish I know all of you will enjoy. Do try it! Here is how this inexpensive soup is made.

Spring Vegetable Risotto

From the kitchen of One Perfect Bite...I feel almost guilty posting this recipe when so many of you are still buried in snow, but the blooms of daffodils and Thundercloud plum trees have announced the arrival of spring here the the Pacific Northwest and I wanted my kitchen to reflect the change of season. I decided to make this wonderful lemon flavored risotto, prepared with a handful of spring vegetables, to mark the occasion. This is one of my favorite dishes, and when I am home alone I can make a meal of it. When the Silver Fox is home, I'll make lamb chops to round out his plate and keep one of the world's most committed carnivores happy. While risotto is not hard to make, it demands some attention from the cook. The liquid must be added in stages and the rice must be stirred as it cooks, but once you've established a rhythm, those lovely grains will reward you with a delicious and savory treat. It is important to serve the rice just as it has finished cooking. This is not a dish that keeps well and the rice will become gummy if it sits and is allowed to cool. I do hope you'll give this flavorful spring risotto a try. Here is how it's made.

Butterscotch Brownies with Chocolate Chips

From the kitchen of One Perfect Bite...These moist Brownie-like bars are a perfect treat for those who have a demanding sweet tooth. The bars are incredibly easy to make and the recipe is great  for the first baking forays of young cooks. While those who prefer the barely sweet pastries of Europe may want to take a pass, the rest of humanity will love them. 'Nuff said. Here is how they are made.

Table for Two - Southwestern Beef and Bean Stew

From the kitchen of One Perfect Bite...This is another of the go-to recipes that comes from my Table for Two collection. It makes a quick, easy and inexpensive bean stew that's perfect for those days you don't want to fuss or deal with leftovers. The ingredients used to make the dish can be found in any large supermarket and, with the possible exception of the canned chili beans, I suspect you already have everything needed to make the dish in your pantry. Canned chili beans are simply pinto beans that are processed in a sauce of chili peppers, onions, garlic and tomatoes. The pre-seasoned beans make quick work of meal preparation and they make it is possible to have this dish on the table in 30 minutes. While I have not included masa harina in the ingredient list, I do use it to thicken this stew which can be on the watery side. Masa harina is a very finely ground flour made from corn that has been dried, cooked, ground up and dried again. The water in which it cooks always contains slaked lime, also known as “limewater,” which gives masa harina its distinctive taste. Masa has a soft texture that reconstitutes easily when mixed with water. I use a teaspoon of it to make a slurry that I use to thicken and add additional flavor to my stew. While corn starch or flour can be used for thickening, you'll lose the unique flavor that masa adds to the stew. The ease with which this dish comes together makes it a perfect vehicle for beginning cooks or those using dorm kitchen to try. If you are looking for meals designed to feed just two people, you might want to give this recipe a try. Here is how my beef and bean stew is made.

Soft Raisin Cookies

From the kitchen of One Perfect Bite...I haven't made these cookies in years. They were a cookie jar favorite in the late 40's and early 50's, and those of you who are too young to remember these  "grandma" cookies  might, out of curiosity, want to give this recipe a try. These cookies were popular for years before WWII, but they disappeared from the American table when the constraints imposed by rationing made them impractical for housewives to bake. They reappeared shortly after the war and joined oatmeal and peanut butter as cookie jar favorites across the country. Milk and cookies at the end of the school day was part of a routine that those of us of a certain age remember well. The first order of the afternoon was to change clothes. We were not yet a nation of consumers and there was a clear line drawn between clothes meant for church, those meant for school and those that had been retired and relegated to play status. Once clothes had been changed the cookie jar took center stage and a ritual as old as high tea began. This cookie is a delight and I love this version of the recipe which I found in Taste of Home magazine. It makes a huge batch of of moist and chewy cookies that I think your family will love. The cookies keep well and they are super simple to make. Here is the recipe.