Ingredients:

• 2 cups King Arthur self-rising flour ( Or 2 cups King Arthur Bread Flour with 4 tsp baking powder, 1 tsp baking soda)
• ½ teaspoon kosher salt
• 2 tablespoons light brown sugar
• 1 cup buttermilk, very cold
• ¼ cup heavy whipping cream, very cold
• 6 tablespoon real butter, very cold
• 2 tablespoons butter-flavored vegetable shortening, very cold

Directions:

1. Preheat oven to 450 F.
2. Line a cookie sheet with parchment paper. Set aside.
3. In a large bowl add flour, salt and brown sugar.
4. Whisk until well combined. (may need to sift it to help break up the brown sugar)
5. Grate the cold butter into the flour mixture.
6. Add the shortening.
7. Use a fork, whisk or pastry cutter to cut the butter and shortening into the flour mixture until it resembles large crumbs.
8. Make a well in the center of the bowl.
9. Mix together the buttermilk and heavy cream.
10. Add to the center of well.
11. Slowly and very gently begin adding the flour mixture into the well.
12. Stir gently until the flour mixture is moistened (do not over stir)
13. Generously flour your work surface with flour.
14. Place dough onto floured surface.
15. Sprinkle the top of dough with flour and flour your hands as well.
16. Very gently, knead the dough by folding it in layers a few times while adding more flour, just enough so that the dough is not sticking to your hands or your work surface. (less flour, the better)
17. Gently pat the dough out into a small rectangle about 1 inch thick.
18. Flour your biscuit cutter and cut out circles.
19. Place biscuits on prepared cookie sheet with sides barely touching.
20. Make a small dent in the center of each biscuit with your finger (this helps tall biscuits rise without falling over)
21. Bake for 10-12 minutes or until golden. (sometimes mine take up to 14 minutes)
22. Brush generously with melted butter as soon as they come out of the oven. (don’t skip this step)
23. Serve hot.

(c) 2012 Valerie Renèe

Chicken

Ingredients:

1/2 cup olive oil

1/2 cup ranch dressing

3 Tbsp Worcestershire sauce

2 Tbsp Cajun seasoning

2 tsp kosher salt

1 tsp lemon juice

1 tsp white vinegar

1/2 tsp fresh cracked black pepper, or to taste

1 Tbsp sugar

4 skinless, boneless chicken breast halves

Directions:

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, cajun seasoning, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Pound chicken breast to 1/4″ thickness. Place chicken in the gallon size ziplock bag, and stir to coat with the marinade.

Cover and refrigerate for at least 2 hours (the longer the better). Preheat the grill for medium-high heat. Grill chicken for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear. Slice and serve over pasta

.Pasta

Ingredients:

16 oz mini penne pasta

2 1/2 cups organic heavy whipping cream

4 cloves garlic, crushed

1 Tbsp fresh cracked pepper

2 tsp Cajun seasoning

1/4 cup salted sweet cream butter

1/2 c. shredded Parmesan cheese

Directions:

Cook pasta according to package directions.  Drain; set aside.In a small saucepan, melt butter, add garlic, whipping cream, Cajun seasoning, pepper, and parmesan cheese.

Whisk together on low heat for 5-6 minutes. In a large bowl, pour over cooked, drained pasta.

Top with Cajun ranch chicken and sprinkle a little bit more shredded parmesan cheese on top.

(C) 2014 Valerie Renèe

Ingredients:

1 pound gluten-free penne pasta
1 medium organic zucchini, sliced
1 pound organic fresh asparagus spears, ends trimmed
1 cup organic grape tomatoes
4 organic scallions or spring onions
2 tablespoons chopped organic fresh basil leaves
1 tablespoon chopped organic fresh mint
1 tablespoon chopped organic fresh cilantro leaves
Kosher salt and ground pepper, to taste
1 medium organic yellow tomato

For the dressing:

5 tablespoons Vegenaise (vegan mayo)
5 tablespoons extra virgin olive oil
2 tablespoons lemon juice or rice vinegar
2 teaspoons minced organic fresh garlic
1 teaspoon dried dill

Directions:
 
Bring a large pot of salted water to a rolling boil and cook the penne until it is firm to the bite- al dente. Do not over cook it.

Drain, rinse in cool water, and drain well. Drizzle with a touch of extra virgin olive oil and toss gently to coat.Place in a large salad bowl.

In the meantime, heat the grill or grill pan to medium heat.

Grill the zucchini, asparagus spears, grape tomatoes and scallions until tender but still firm. Remove to a plate and set aside.

Make your dressing by combining the Veganaise, olive oil, lemon juice or rice vinegar, garlic and dill. Set aside.
When the veggies are cool enough to handle, slice the zucchini into half moons. Slice the asparagus spears into bite size lengths. Slice up two of the scallions.

Add the zucchini, asparagus, sliced scallions, and grilled grape tomatoes to the cooked pasta. Add the chopped fresh herbs. Add the dressing.

Gently toss.

Serve with wedges of fresh yellow tomato for a splash of sunny color, and grilled scallions.

(C) 2014 Valerie Renèe

Ingredients:

• 4 sticks organic sweet cream unsalted butter
• 1 1/2 pounds semisweet chocolate, chopped
• 1 cup King Arthur all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 large organic eggs
• 2 1/2 cups sugar
• 3 tablespoons pure vanilla extract
• 2 tablespoons strong-brewed espresso
• 6 ounces Nestle Toll House semisweet chocolate chips (1 cup)
• 1 cup walnut halves, lightly toasted and coarsely chopped

Directions:

1. Preheat the oven to 350°. Spray a 9-by-13-inch glass or ceramic baking dish with cooking spray. In a double boiler, melt the butter with the chopped chocolate over low heat. In a small bowl, whisk the flour with the baking powder and salt.
2. In a large bowl, using a handheld mixer, beat the eggs with the sugar at medium-high speed until pale and thick, 4 minutes. Beat in the vanilla and espresso. Add the flour mixture and beat until just incorporated. Beat in the melted chocolate at medium speed. Using a spoon, stir in the chocolate chips and walnuts.
3. Scrape the batter into the prepared baking dish. Bake in the center of the oven for about 1 hour, until the top is shiny and lightly cracked, the edges are set and the center is still a bit jiggly. Transfer the dish to a rack and let cool completely. Cut the brownie into 12 large rectangles and serve.

(C) 2013 Valerie Renèe

Ingredients:

Directions:

1. Preheat the oven to 300°. Line the bottoms of two 9-by-13-inch baking pans with parchment paper. In a large saucepan, melt the butter with the unsweetened chocolate over low heat, stirring frequently, until melted. In a large bowl, whisk the sugar with the eggs, vanilla and salt. Add the melted chocolate and whisk until smooth. Add the flour and whisk until incorporated. Stir in 5 ounces of each of the chopped chocolates. Spread the batter in the prepared pans.
2. Place the remaining chopped chocolates separately in 3 small microwave-safe bowls and melt. Using a spoon, drizzle the melted chocolates over the batter. Using a table knife, make swirls in the batter for a marbled effect. Bake the brownies for about 35 minutes, rotating the pans halfway through, until the tops are shiny and the brownies are set.
3. Transfer the brownies to a wire rack to cool completely before cutting into squares.

(C) 2015 Valerie Renèe

Ingredients:

• • 3 cups sugar
  • 3 cups water
  • 12 teaspoons instant coffee ( Really good)
  • 2 tablespoons fresh coffee, coarsely ground
  • 3 cups vodka ( Good)
  • 1 cup brandy ( any)
  • 6 teaspoons vanilla extract

Directions:

1. Mix sugar, water, instant coffee and fresh coffee together in a saucepan.
2. Simmer for 1-1/2 to 2 hours with occasional stirring.
3. Cool.
4. Add the vodka, brandy, and vanilla extract.
5. Filter and pour into dark bottles.
6. I use a metal mesh to filter out the coffee grounds.
7. Keep the bottles in a cool, dark place for 3 months.
8. Shake bottles every day.

(C) 2009 Valerie Renèe

Ingredients:

1 cup granulated cane sugar

1 Tablespoon Grandma’s unsulfured molasses

Directions:

In a medium sized bowl, mix together the sugar and molasses.  It’s that easy.  There’s a part in this process where the molasses is super gunky and clumpy.  You’ll think to yourself:  Joy, you were wrong… this is coming out all wrong.  Don’t worry.  keep mixing it all together.  It will even itself out.   Work it until completely incorporated and no big molasses globs remain.  For dark brown sugar, add another tablespoon of molasses.  Use as you would in your favorite cake and cookie recipes.  Store in an airtight container or in a ziplock bag with the air pressed out.

(C) 2005 Valerie Renèe