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Cooking with 'Friends': 'FOX & Friends First' Bake-off!

ROB SCHMITT’S APPLE PIE
Ingredients:

7-8 large sweet apples
1 pre-made pie dough (2 crusts)
⅛ c. sugar
⅛ c. flour
1 tbsp. lemon juice
1 tbsp. cinnamon

Instructions:
Put the pie dough in a pie dish. Slice apples and layer inside the crust. Sprinkle sugar, lemon juice, cinnamon and flour onto each layer as you slowly fill the dish up with apples. Top it with second dough and bake at 425°F for about 35-45 minutes, or until the crust is slightly burnt. 


JILLIAN MELE’S STROOPWAFEL CAKE
Ingredients:

⅞ c. unsalted butter, at room temperature
1⅓ c. flour
¼ tsp. salt
2 tsp. baking powder
⅔ c. granulated sugar
¼ c. sugar (made more fine in a blender)
2 tsp. vanilla
Eggs
8 stroopwafels

Instructions:
Preheat oven to 320°F.
Use a loaf pan and line just the bottom with parchment paper and grease the sides.
In a medium bowl, mix together flour, salt and baking powder. In a separate bowl, cream butter with both sugars. Slowly add in flour mixture. Add vanilla, pinch of salt and cinnamon. Then add eggs one by one to create a smooth and airy batter.
Mix in stroopwafels.
Bake for 1 hour.
 

Cooking with 'Friends': Valerie Bertinelli's Bacon-Caramel Scuffins

BACON-CARAMEL SCUFFINS WITH CARAMEL CLOTTED CREAM
Makes: 12 muffins
Ingredients:
6 Bacon slices
1½ c. al l-purpose flour
1 tsp. baking powder
1 tsp. kosher salt
½ c. unsalted butter, softened
½ c. packed light brown sugar
1 large egg
½ tsp. vanilla
½ c. half-and-half
¼ c. jarred caramel sauce
½ c. jarred clotted cream

Instructions:
Preheat oven to 350°F. Lightly grease 24-cup miniature muffin pan.
Arrange the bacon in a single layer on a wire rack, and place on an aluminum foil-lined rimmed baking sheet. Bake until very crisp and brown, 30 to 35 minutes. Cool for 10 minutes; finely chop. Leave the oven on 350°F.
Meanwhile, stir together the flour, baking powder, and salt in a medium bowl.
Beat the butter and brown sugar in a large bowl with an electric mixer at medium speed until light and fluffy, about 2 minutes. Add the egg and vanilla, and beat until well combined. Drizzle in the half-and-half, and beat at medium-low speed until mostly combined (the mixture will look broken and curdled). Add the flour mixture, and beat just until smooth. Stir in the chopped bacon.
Pour the batter evenly into the prepared muffin cups. Moisten your fingers with water, and smooth the surface of the batter in each cup. Using your finger or a small measuring spoon, make a small divot in the center of each, and spoon ¼ teaspoon of the caramel sauce into each divot. Bake until a wooden pick inserted in the center of the scuffin comes out clean, about 15 minutes. Cool in the pan on a wire rack for 5 minutes. Remove the scuffins from the pan, and cool completely on the rack.
While the scuffins bake, stir together the clotted cream and remaining 2 tablespoons of caramel sauce. Serve the scuffins with the clotted cream.

 

Cooking with 'Friends': Jason Chaffetz's Swedish Pancakes

Former Congressman Chaffetz got this recipe from his wife's grandmother who was a professional chef for the U.S. military. Decades later, it's still a family favorite!

SWEDISH PANCAKES
Makes 2 batches
Ingredients:
6 eggs
4 c. milk
2 c. flour
2 tbsp.oil
2 tsp. salt

Instructions:
Whisk all ingredients together in a large bowl or use an electric mixer to blend.
Lightly grease pan or griddle. Once hot, pour batter into pan. Flip when ready.
Serve with your favorite topping: butter, maple syrup, berries, bananas, whipped cream, or jam!

 

Cooking with 'Friends': Mike Huckabee's Favorite Potato Salad

CREOLE POTATO SALAD
(as seen in Dinosaur Bar-B-Que: An American Roadhouse cookbook)

The Salad

2 pounds red potatoes
4 hard-cooked eggs, peeled and chopped
½ cup minced red onion
1 cup diced celery
4 cloves garlic, minced
2 teaspoons Creole seasoning
2 teaspoons kosher salt
1 teaspoon black pepper

The Dressing

1 cup mayonnaise
½ cup Creole mustard (preferably Zatarain’s) or spicy brown mustard
1 teaspoon brown sugar

The Garnish

4 strips cooked bacon, crumbled (optional)

Drop the potatoes in a pot of well-salted boiling water. Cook til a fork pierces their tender flesh easily. Drain and cut the potatoes into 1-inch chunks, then throw them together in a large bowl with the eggs, onions, celery, garlic, Creole seasoning, salt and pepper. Make the dressing by whisking up the mayonnaise with the mustard and brown sugar. Pour over the potatoes and give everything a good stir. Taste for seasoning and add salt and Creole seasoning if it needs it. Crumble the bacon on top right before serving.

 

PORK BUTT
For pork butt, a 5-7 pound bone-in pork butt (better flavor and cooked
right the bone slides our with the touch of a finger.  The night before, I
inject generously with about 1 1/2-2 cups of my ³seasoning² which is made
up of a few teaspoons of olive oil, 1/2 cup of soy sauce, 2 tsp of Frank¹s
Hot Sauce, 1 cup of Apple juice, and some garlic powder, and tsp of Tony
Cachere¹s cajun seasoning.  Using injector syringe, apply the seasoning
deep into the meat throughout.  Then a light coating of mustard on the
butt before adding the rub and generously rubbing the outside with the rub
mix.  (A commercial rub can be used, but I have my own rub recipe -- see below)

Cover the pork butt and place in refrigerator overnight.

Ideally, the pork butt will cook for 10-12 hours, so this means for an
evening meal, an EARLY start!  I usually get the smoker going around 4am
and set the meat out from fridge to get it room temp before cooking.  The
pork butt will be placed on middle rack of smoker at 225 degrees with fat
side UP.  Let it cook unwrapped for first for 8-9 hours; then take it out,
wrap tightly in foil and put back in smoker for an additional 2-3 hours or
until internal temperature is between 160-180 degrees, but not more than
200.  Remove from smoker, allow to rest for 15 minutes, then using
insulated gloves, remove the bone and pull the pork apart.  You can use
BBQ sauce, but before you do, taste it‹this recipe is SO GOOD you may not
want sauce! 

BBQ RUB FOR PORK BUTT
1/2 cup Brown Sugar
½ Cup of Splenda for cooking (can use all brown sugar or Splenda as desired)
1/4 cup black pepper
1 1/2 tbs garlic powder
3 tbs of onion powder
1/4 cup salt
1/2 cup paprika
1/4 cup accent

SMOKED CORN ON COB
Soak as many ears of corn as desired in heavily salted water for at least
4 hours‹ideally even more.  Put them in an ice chest and cover with water
and liberally sprinkle with salt (only time I¹m EVER liberal!) with corn
in shuck‹do NOTHING but soak them!

An hour before pork is to be ready, simply remove the corn in shucks and
place on lower rack of smoker under the pork butt.  At 30 minutes turn
over.  After an hour, remove and if not ready to eat immediately, place
back in ice chest to keep them hot.  When ready to eat, simply pull back
the shucks (the leaves and ³hair² will fall right off) and either pull off
completely or use the pulled back shucks as a ³handle² to hold while
eating.  Use salt, butter or other seasoning as desired, but I find the
corn so juicy and already salted that I don¹t use anything else on it.
It¹s THAT good!

Serve with the Creole Potato Salad and maybe some cole slaw, and have your
family and friends begging for more!

Cooking with 'Friends': Jamie Colby's Back Home Bolognese

JAMIE COLBY’S BACK HOME BOLOGNESE
Ingredients:

1 lb. ground bison
¼ c. olive oil
4 cloves fresh garlic, chopped
Salt and pepper to taste
1 large onion, chopped
1 red, yellow or orange bell pepper, chopped
1 green pepper, chopped
1 can diced low-sodium tomatoes
1 can low-sodium black beans
1 jar low-sodium tomato sauce (Franco Rinaldi recommended)
1 bag fresh spinach
1 pint sliced mushrooms

Garnishes:
Fresh basil for the bolognese
Grated cheese and diced scallions for chili and nachos
Tortilla Chips for nachos


Instructions:
Spray an extra-large deep fry pan with olive oil spray, and then add the olive oil, garlic, onions and peppers. Cook until softened. Add salt and pepper to taste.
Once cooked, add mushrooms, black beans and then the ground bison. Chop bison apart with a spatula. Add the spinach and tomatoes and allow to simmer covered. Check frequently. The bison is so lean it cooks quickly. Stir frequently.

Cooking with 'Friends': Todd Piro's Sunday Gravy

TODD PIRO’S GRANDMA BETT’S SUNDAY GRAVY
Ingredients:
For the meat:

1 lb. Italian sausage, hot or sweet
1 lb. ground meat mix of pork, beef & veal
½ c. Italian bread crumbs
1 egg
2 tbsp. fresh Italian parsley, chopped
¼ c. grated parmesan cheese
Salt & pepper to taste

For the sauce:
3 large cloves of garlic, chopped
1 medium onion, finely chopped
2 bay leaves
¼ c. olive oil
2 small cans tomato paste
1 large can San Marzano plum tomatoes
Water
2 tbsp. oregano
½ c. grated parmesan cheese
1 tsp. sugar
Pepper to taste

Instructions:
Fry sausage in frying pan and set aside.
In a bowl, combine ground meat mix, bread crumbs, egg, parsley, parmesan, and salt and  pepper. Work into small meatballs. Fry in pan and set aside.
In large pot, sauté garlic, onion, and bay leaves in olive oil until they turn translucent. Add tomato paste. Mix and cook for about three minutes until all ingredients are well combined.
Put large can of plum tomatoes into blender and blend for about 10 seconds. Add blended tomatoes to tomato mixture in pot and stir until all ingredients are thoroughly mixed
Add two small cans of water – use the small paste cans.
Add oregano, cheese, sugar, and pepper. Stir thoroughly.
Add the cooked sausage and meatballs to pot. Cook for about 1- 1½ hours on low heat. The mixing of the meat with the sauce creates the “gravy.” Serve over rigatoni that has cooked in boiling water for about 7 to 8 minutes. Add a dollop of ricotta cheese.