Download - Not Enough Cooks In The Kitchen
Sweet Dreams from Kelly Lynch
Kelly grew up visiting her great-great-aunt Annette’s bakery until it closed in 2007 when Annette was 90 years old. Kelly’s aunt Michelle decided to reopen the bakery, and Kelly jumped at the opportunity to help. She went back to school, worked at various bakeries in Chicago and Italy, and prepared to run the business. In May 2013, Scafuri Bakery reopened its doors to a flood of neighborhood support.
Kelly has always been passionate about food, and has
since developed a love for bread baking and cake
decorating especially. Italian culture is rooted in the
sharing of meals and food, and Kelly loves to share
not only her baked goods in the shop, but also her
knowledge and passion for creating them.
Kelly had a blast working with her neighbors in the
cake decorating class, and helped us begin and end
the series in 2014.
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IngredientsVanilla Frosting
4 sticks butter, softened
4 1/2 cups powdered sugar
1 tsp vanilla extract
Juice of half a lemon (optional)
• Beat butter in mixer until smooth.
• Slowly add powdered sugar one cup at a time,
mixing after each addition.
• Add vanilla and lemon juice.
• Use food coloring to achieve desired frosting color.
DirectionsDecorating Your Cake
Using a knife or spatula, spread frosting on the top of the
cake, and let some hang over the edges.
Then spread frosting on the sides, turning the cake as
you go.
Use the straight edge of a spatula, and move it along the
side of the cake, smooth the side frosting.
Once the sides are smooth, take your knife and cut the
top edges.
Holding the edge of your spatula or a straight edge out
in front of you, move in towards the center of the cake to
cut off extra frosting and to form the edge of the cake.
Do this around the entire cake.
Decorate your cake with sprinkles and more frosting with
a piping bag and tip.
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The Zen of Slow Cooking with Meg
Barnhart & Jane McKayMeg and Jane started a slow cooking blog in October 2012:http://www.thezenofslowcooking.com and while the soul of their business is bringing a little zen into the life of the “home cook” the heart behind the business was inspired by Meg’s son, Doug.
In an effort to tackle the unemployment statistics
facing young adults with disabilities, Meg decided to
create a business that would support Doug,
and began work on creating a line of organic whole
spice infusions and ground spice blends designed
exclusively for the slow cooker. The blends help
make life a little easier for the home cook, and with
some of the proceeds from the blends they created
a slow cooking initiative intended to help adults with
developmental disabilities find independence in their
life through slow cooking.
We were lucky enough to have a class with these
talented and inspirational chefs, and hope they will be
permanent members of our community.
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Ingredients• 6 cups “Gluten Free” bread, chopped
• 3/4 cup chopped dates (or your favorite dried fruit)
• 7 eggs
• 3 1/2 cups almond milk (rice or soy can be
substituted)
• 1/4 cup maple syrup
• 1/4 cup granulated sugar
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tsp vanilla extract
Directions• Step 1 Coat the inside of your slow cooker
• Step 2 Tear up or cut the bread with the lettuce knife
• Step 3 Measure the cubed bread using cup measurement and put bread into
the slow cooker insert
• Step 4 Sprinkle the dates over the bread.
• Step 5 Crack the 7 eggs into a mixing bowl and whisk
• Step 6 Add the almond milk, maple syrup, sugar, vanilla and spices to the eggs
and continue to whisk.
• Step 7 Pour the egg mixture over the bread and push the bread into the eggs
using the whisk.
• Step 8 Replace slow cooker lid. Turn on slow cooker, set to high for 2 1/2 hours
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Slow-Cooker Gluten Free French Toast
ON THE MENU
Basic Tomato Soup
Pesto Pete’s Grilled Turkey Sandwich
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Crispy Potatoes
Fruit Dippers
ON THE MENU
Ode to Trader Joe’sWe decided that with the onset of fall approaching, we would shift gears into a light and delicious menu that could be prepared solely by shopping at Trader Joe’s. We love Trader Joe’s because of their incredibly friendly attitude both for shopping and in hiring folks with disabilities. We are fans forever!
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Ingredients: Soup• 1 28 oz. can pureed tomato
• 2 cloves fresh garlic minced
• 2 Tablespoons olive oil
• 2 cups chicken broth
• 1/2 tsp. Dried Basil
• Lemon pepper
• 1/2 cup heavy cream
Ingredients: Sandwich• Pesto Pete’s Grilled Turkey Sandwich
• 2 slices Sourdough Bread (or your
favorite)
• 2 tablespoons Trader Joe’s Pesto Alla
Genovese
• 2 tablespoons of Aioli Garlic Mustard
Sauce (chefs’ choice, optional to use both)
• 2-3 slices Turkey Breast
• One bag spinach
• 2 slices Sliced Havarti Cheese
• Non-stick Cooking Spray
Directions: Soup1. Heat two tablespoons of olive oil in
a large saucepan.
2. Place garlic in pan and sauté garlic
over medium heat.
3. Add canned tomato and broth with
all spices in saucepan.
4. Heat at medium-high temperature.
5. Lower heat to medium only and
add cream, stirring until fully
incorporated.
6. Bring to slight simmer, stirring
constantly. Serve warm.
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Directions: Sandwich1. Spread a tablespoon of pesto and
garlic Aioli sauce on each slice of
sourdough bread.
2. Evenly cover one layer of bread with a
few slices of turkey and Cheese.
3. Cover with the second layer of bread,
and place on a Panini press or cast
iron skillet.
4. Grill over medium heat until brown,
then flip.
5. Grill until both sides of bread are golden
brown and the cheese has melted.
Directions: Crispy Potatoes1. Wash and scrub potatoes.
2. Cut unpeeled potatoes in 1/8 inch slices.
3. Arrange in single layer on cookie sheets.
4. Season lightly with salt.
5. Pour melted butter over potatoes.
6. Top with grated cheeses.
7. Bake at 350 degrees, 45 minutes or until crisp.
8. Drain on paper toweling
Ingredients: Crispy Potatoes• One bag of Idaho potatoes
• 2 (two) cups of grated (blend)
Parmesan/Romano cheeses
• 1.5 cups of unsalted butter
• Salt
• Cookie Sheets
• Paper towels
• Bring to slight simmer, stirring
constantly. Serve warm.
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Ingredients: Fruit Dippers Banana and Pineapple Dipped in Chocolate and sprinkled
with assorted toppings. We used Toffee and pistachio nuts
Ingredients
• 5 large bananas
• Pineapple Spears (pre-cut)
• 10 wooden sticks
• 24 ounces milk chocolate (Note: We used Trader
Joe’s “Pound Plus” Milk chocolate bar)
• One cup of whole milk
• Assorted toppings:
• English Toffee
• Roasted Pistachio Toffee (Note: Or you can buy
other types of sprinkles, nuts, coconut, etc.)
• Baking sheet
• Waxed Paper or Parchment Paper
directions: Fruit Dippers1. Peel the bananas and cut them in half so you have 10 banana pieces. Skewer the cut end of each banana with a
wooden stick, inserting it in until it’s stable. Place Pineapple chunks on wooden stick, too. Line a baking sheet with
parchment or waxed paper, and place the bananas on the baking sheet and freeze until firm, about 1 hour.
2. Place the chopped chocolate in a microwave-safe bowl and melt it in 30-second increments. Stir until the
chocolate is melted and smooth. (Or, if using a Trader Joe’s chocolate, break chocolate bar into pieces and place
in a double boiler)
3. Add milk and continue stirring.
4. When your chocolate is melted and your toppings are ready, remove the bananas and pineapple from the freezer.
5. Hold one banana on a stick over the bowl of chocolate. Use a large spoon (a small ladle works well for this
purpose) and spoon a generous amount of chocolate over the banana, rotating it and spooning on more chocolate
until it’s covered. Repeat with pineapple.
6. Sprinkle toppings on top of bananas and pineapple. Yum!
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Beans and Greens Crostini
Tomato Basil Sauce with Pasta
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ON THE MENU
Making the World a Healthier Place,
One Delicious Dish at a Time
We met Anastasia, a manager & instructor for The Kid’s Table in October. Her passion for teaching people of all ages brought us together in October. Anastasia got her culinary degree from The Cooking and Hospitality Institute of Chicago, Le Cordon Bleu in 2003, then spent four years working in restaurants around Chicago, getting experience in a variety of cuisines. She discovered The Kids’ Table in 2007, just a few months after it opened, and has been working there ever since. Born and raised in Wicker Park, she loves being a part of this unique community organization.
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Ingredients: Tomato Basil Sauce• 4 plum tomatoes
• 1 large clove garlic, minced
• 1 T olive oil
• 2 T tomato paste
• 4 large fresh basil leaves
• 3 sprigs fresh thyme
• ½ tsp. sugar
• ½ tsp. salt
• pinches black pepper
directions: Tomato Basil Sauce1. Boil a pot of water and put tomatoes in till they are
covered.
2. When the skin breaks, take them out and cool them.
3. Peel off skin.
4. Put into a bowl and mash.
5. In a saucepan, heat olive oil.
6. Saute the garlic until it smells good.
7. Add tomatoes, paste, basil, thyme, sugar, salt, and pepper.
8. Stir and bring to a boil, then simmer over low heat for
10 minutes.
9. Put over pasta and enjoy!
Directions: Beans & Greens Crostini1. Toast bread slices lightly in a toaster oven.2. Chop shallots and mince garlic.3. Grate cheese.4. Take stems off spinach.5. Saute shallots and garlic for 3 minutes in 1 T olive oil.6. Add spinach and cook till bright green 1-2 minutes.7. Stir in ⅛ tsp. salt and pinches of pepper, remove from heat.8. Meanwhile, put beans, 2 T olive oil, 1 T vinegar, salt and a few pinches of
pepper together and mix well.9. Tear parsley leaves from stems and add to mixture and stir.10. Cut clove of garlic in half and rub one side of each slice of toast.11. Brush this side with olive oil,12. Put the sauteed spinach on the toast, then spoon the beans over the greens.
Ingredients: Beans & Greens Crostini• 16 slices whole wheat baguette sliced on the diagonal• 1 shallot, halved• 3 cloves garlic• 5 oz. fresh spinach• ¼ cup olive oil• ½ tsp salt• Pinch black pepper• 1 14.5 oz. can white beans, drained and rinsed• 1 T balsamic vinegar• Parsley
• 2 oz. parmesan cheese
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Pumpkin Soup
Fresh Chocolate Chip Cookies
Homeade Pasta Sauce served with Italian
Sausage and Pasta
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ON THE MENU
Midwestern Fall Favorites with Tom LeClaire
Tom LeClaire, the Director of Development for Easter Seals Metropolitan Chicago, came for what turned into a guys-only autumn feast. Tom loves to spend time in the kitchen at home, and shared his love for food and good company with us on a Saturday night in November.
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Directions: Pumpkin Soup1. Chop onion
2. Peel and chop garlic
3. Saute onion and garlic
4. Measure all the other ingredients and combine in
soup pot
5. Put everything in a blender
6. Turn the blender to medium and puree all
ingredients together. Blend until the food is smooth.
7. Put back in a pot, heat slowly
8. Serve and enjoy
Ingredients: Pumpkin Soup• 28 oz chicken broth or veg broth
• 2 - 12 oz cans of solid pumpkin
• 1 large onion
• 6-8 cloves of garlic
• 1 teaspoon of curry
• 1 teaspoon of salt
• 1/4 teaspoon of coriander
• 16 oz of whipped cream or 1/2 & 1/2
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Directions: Pasta Sauce1. Heat olive oil in a large sauce pot over medium heat.
2. Add onion and garlic.
3. Simmer for three to four minutes.
4. Add tomato sauce, sugar, herbs and pepper flakes.
5. Simmer for 20 minutes.
6. Add cream and cook for an additional 10 minutes.
7. Let it cool, until it is comfortable to touch.
8. Blend in the food processor or blender (it will thicken).
9. Mix in with cooked Italian sausage and serve over
pasta.
10. Eat and enjoy!
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Ingredients: Homemade Pasta Sauce• 1 tablespoon olive oil
• 1 onion, diced small
• 2 cloves of garlic
• 2 or 3 of your favorite jars/ cans of tomato sauce
works or your own gravy
• 1 tablespoon sugar
• 1/2 cup of fresh parsley, chopped
• 1/2 cup fresh basil, roughly chopped
• 1 pinch red pepper flakes
• 1 cup of your choice of heavy cream or half & half or milk
(should give it an orange look)
• Salt and pepper to taste
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Directions: Cookies1. Preheat oven to 375° F.
2. Combine flour, baking soda and salt in small bowl.
3. Beat butter, granulated sugar, brown sugar and
vanilla extract in large mixer bowl until creamy.
4. Add eggs, one at a time, beating well after each
addition.
5. Gradually beat in flour mixture. Stir in morsels and nuts.
6. Drop by rounded tablespoon onto ungreased
baking sheets.
7. Bake for 9 to 11 minutes or until golden brown.
8. Cool on baking sheets for 2 minutes; remove to wire
racks to cool completely.
Ingredients:Chocolate Chip Cookies• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) Semi Sweet Chocolate Chips
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Microwave Pumpkin Cream Pie
Pecan Pie
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ON THE MENU
Thanksgiving PiesJulie and Mike Tracy, founders of JMTF and Urban Autism Solutions are never short on desserts this time of year. When Joe and John Tracy were small, they were not big fans of traditional pumpkin pies. The recipe below is now so popular it’s appearing in kitchen and dining room celebrations around the country, where friends of the family continue to make it and serve it to their own guests. The pecan pie is thrown in here for good measure; simple and easy to recreate, bring one of these along to your family gathering and you’ll always have an invitation for Thanksgiving dinner.
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Ingredients: Pecan Pie• 9 inch pie crust
• 1 cup light corn syrup
• 1 cup packed brown sugar
• 3 eggs, beaten
• ⅓ cup butter melted
• ½ teaspoon salt
• 1 teaspoon vanilla
• 1 cup pecan halves
directions: Pecan Pie1. Heat oven to 350 degrees.
2. In a large bowl, combine the corn syrup, brown sugar
eggs, butter, salt and vanilla.
3. Mix well.
4. Pour into the pie crust.
5. Add a few pecan halves to the top.
6. Bake for 45 minutes and check the pie.
7. Insert a toothpick in the center.
8. If it comes out clean the pie is done.
9. If the crust is gettign too brown, cover it with foil.
10. Top with whipped cream and enjoy!
Directions: Pumpkin Pie1. Get a 2 quart glass casserole dish.2. Separate yolks and put in dish.3. Add milk, pumpkin, yolks, ½ cup water, pudding mix, cinamon, ginger and nutmeg.4. Mix together.5. Put in microwave.6. Microwave on high for 4 minutes.7. Remove and stir.8. Microwave for another 2-3 minutes until the mix is thick.9. Stir occasionally.10. Take out of the microwave and cool for 15 minutes.11. Beat in sour cream.12. Pour the mixture into the pie crust,13. Store in the refrigerator for 2 hours.14. Serve with whipped cream.
Ingredients: Pumpkin Pie• 1 can sweetened condensed milk
• 1 can pumpkin
• 4 egg yolks
• 1 package vanilla flavored pudding mix ( not instant)
• 1 tsp. ground cinnamon
• ½ tsp. ground ginger
• ½ tsp. ground nutmeg
• 1 cup sour cream @ room temperature
• 1 9 inch prepared graham cracker crust
• Whipped cream topping
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Chocolate Sugar Spice Cookies
Sugar Cookies
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ON THE MENU
1212 Celebration Day and Open House
Our first residence for young adults with autism is located on 1212 W. Flournoy Street in Chicago. Since moving in, we’ve taken possession of the 1212 brand. Now, 12/12 is an annual celebration of all the young adults we’ve met at Growing Solutions Farm, our social network, the Rush Autism Assessment Research Treatment Service Center and our supported residence. We invited all of our friends to come visit for a day of celebration and community connection.
Members of our social network made over 15 dozen of these and other cookies at Scarfuri Bakery with Kelly Lynch.We hope you will be inspired to offer hospitality and friendship to others in your communities as we have been able to this past year, through the generous support of
Autism Speaks!
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Directions: Chocolate Spice Cookies1. Heat the oven to 350 degrees F.
2. In a large mixing bowl with a paddle attachment,
mix together the “dry”ingredients from flour to
cocoa.
3. Mix in shortening and butter, mixing until only you
can just see small pieces.
4. Mix in eggs, coffee, and vanilla until mixture is
smooth.
5. Stir in chopped nuts.
6. Make into small balls and put on a cookie sheet.
7. Bake for 12-15 minutes until bottom of cookie is firm.
8. Let the cookies cool.
9. Glaze with icing.
Ingredients: Chocolate Spice Cookies• 14 oz all-purpose flour• 7 oz sugar• 1 tsp. cinnamon• 1 tsp. allspice• 1/2 tsp. cloves• 1/2 tsp. ginger• Orange zest• 3 tsp. baking powder• 1/2 tsp salt• 1/4 c. cocoa• 3 oz shortening• 3 oz butter• 2 eggs• Up to 1/2 c. very strong coffee, cooled• 1 tsp. vanilla• 1/2 chopped nuts
Icing• Powdered sugar• orange zest• And just enough water or orange
juice to be smooth to drizzle.
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directions: sugar cookies1. Sift together flour, baking powder, and salt. Put this
aside.
2. Place butter and sugar in large bowl and beat until
light in color.
3. Add egg and milk and beat to combine.
4. Put mixer on low speed, gradually add flour, and
beat until mixture pulls away from the side of the
bowl.
5. Divide the dough in half, wrap in waxed paper, and
refrigerate for 2 hours.
6. Preheat oven to 375 degrees F.
7. Sprinkle surface where you will roll out dough with
powdered sugar.
8. Remove 1 wrapped pack of dough from
refrigerator at a time, sprinkle rolling pin with
powdered sugar, and roll out dough to 1/4-inch
thick.
9. Move the dough around and check underneath
frequently to make sure it is not sticking.
10. If dough has warmed during rolling, place cold
cookie sheet on top for 10 minutes to chill.
11. Cut into desired shape, place at least 1-inch apart
on greased baking sheet, and bake for 7 to 9
minutes or until cookies are just beginning to turn
brown around the edges.
12. Rotate cookie sheet halfway through baking time.
13. Let sit on baking sheet for 2 minutes after removal
from oven and then move to complete cooling on
wire rack.
14. Decorate and have fun with your favorite shapes!
15. This recipe is actually from Alton Brown and you
can see videos below, we could not post them
here.
Read more at: http://www.foodnetwork.com/recipes/
alton-brown/sugar-cookies-recipe.html
Ingredients: sugar cookies• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg, beaten
• 1 tablespoon milk
• Powdered sugar, for rolling out dough
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