Category

Recipes

Michael D’s Italian Stromboli

By | Recipes | No Comments

 

Back in the Fall of 1992, I was a lowly college student and my brother was living on the Eastern Shore working for chicken magnate Frank Perdue.  He lived close enough to the beach, that it was always an option to visit if I had a few days off from school.

That Labor Day, I made a visit with a few friends.  The weather might have been a wash out, might have been Hurricane Andrew, but the Stromboli was off the charts delicious.  It literally seemed like it took him hours to make this Stromboli, he is a perfectionist, after all.  But when it was finally finished, it was amazing.

We didn’t have cell phones back then, but I am absolutely positive it was Instagram worthy.  After all these years, the recipe is still in my recipe book.  A treasured, hand written, piece of the past.

And it is absolutely still delicious.

Stromboli

1 loaf of frozen Rich’s dough thawed (but any store bought or homemade dough will work too)

Mustard (I mix with a little mayonnaise and spread evenly on the dough)

1/2 lb. of Ham

1/3 lb. of American Cheese or Cheddar Cheese

1/3 lb. of Hard Salami

1/4 lb. of Shredded Mozzarella

a sprinkling of Parmesan Cheese

Oregano

Black Pepper

Flatten dough into a 15 x 10 rectangle.  Place items in order: mustard, ham, American cheese, salami, mozzarella, parmesan, oregano and black pepper.  Seal tips tightly.  Cut several diagonal slits on the top of the dough loaf.  Season top with additional parmesan and oregano.  Bake at 350 degrees for 30-40 minutes.  Serve with a side of your favorite marinara or spaghetti sauce.

 

 

 

*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  

 


 


SaveSave

SaveSave

SaveSaveSaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

Tastee Choice Beef & Broccoli

By | Recipes | No Comments


Families today want convenience.

That’s why subscription meal plans have become so popular.  People are busy, but they still want weekly recipes and fresh ingredients delivered straight to their doorstep so that they can cook delicious, quick, and healthy meals at home.

Families today want to save money.

Going out to eat may be fun, but it can get expensive.  Cooking in saves money.  (And, if you can actually get your teenage children to sit down together for dinner, you gain precious family time.)

Johnnies offers a few “time saving food options.”  Pre-cooked chicken wings, pre-cooked meatballs, pre-cooked burgers.  The beef brisket, which is amazing and literally takes minute to thaw and serve.

But recently I found a new product at Johnnies that takes meal prep to the next level.

Tastee Choice Beef and Broccoli.

It’s an entire meal, prepared stove top or microwave in only 10 minutes.  Everything you need from the tender beef strips to the vegetables and white rice is packaged and ready to go.

Don’t be bummed that I didn’t give you a new recipe to try out.  Instead, I gave you the easy way out.

I’m not volunteering to deliver it to your door step.  Grab a pack the next time you shop at Johnnies and you’ll be ready and prepared on one of days when life is busy.

Beef and Broccoli

Stovetop Cooking

Remove sauce packet and thaw under running water.  Open thawed packet and pour sauce into a non-stick skillet and warm.  Add contents of the package into skillet, store to coat rice, vegetables and beef.  Cover and cook over a medium-high heat for 8-10 minutes.  Stir occasionally to blending ingredients.  For best taste serve immediately.

Microwave Instructions

Remove sauce packet.  Thaw under running water.  Pour contents of package into a microwave safe dish. Pour sauce on top of the product.  Cover and microwave on high power for 5 minutes.  Open and stir.  Blend ingredients.  Cover and microwave on high power for an additional 4-5 minutes.  For best taste serve immediately.

SaveSave

SaveSave

SaveSave

Sesame Crusted Tilapia with Asparagus

By | Recipes | No Comments

 

 



Big win last night in Philly!

The Eagles are going to the Super Bowl!  I guess I should be offering recipes for Philly Cheesesteaks, Strombolis or Soft Pretzels.  Maybe I’ll save that for the Super Bowl win?!

This recipe actually has nothing at all to do with the city of brotherly love.  But it is a dish I love.  I’m not always proud of my fish recipes.  So when I find one, I love to share it.

This recipe calls for Soba Noodles.  While I had heard of soba noodles, I didn’t actually know what they were or what made them different than “regular noodles.”

So, for reference:

Soba noodles are Japanese noodles that are made from buckwheat flour. The thickness of the noodles is easily comparable to that of spaghetti, and they can be served both hot or cold. Their nutty flavor works well as a base for stir-fries and salads.

If you don’t have soba noodles on hand, you could substitute whole wheat spaghetti or even a pack of ramen noodles (minus the seasoning packet) if you wish.

Sriracha is also an ingredient that you might not have on hand.

This bright red, multi-purpose hot sauce is made from red chili peppers, garlic, vinegar, salt, and sugar. The sauce is hot and tangy with just a hint of sweetness, which sets it apart from your garden variety hot sauces.

In a pinch, you could substitute hot sauce.  It’s not the same.  It might even be considered a crime by some, but I give you permission if you must.

By now, you might be thinking that this dish is outside your comfort zone thanks to these strange or uncommon ingredients.  But trust me.  The dish is delicious.  The flavors are simple, and slightly healthy.  The dish has three steps: sauce, tilapia, asparagus but it comes together is less than 30 minutes.  I really think it comes together in less than 20, but I thought I would play it safe.

Sesame Crusted Tilapia

1/3 cup soy sauce

1/4 cup honey

2 Tablespoons lemon juice

1 Tablespoon Sriracha sauce

1 garlic clove, minced

12 ounces of soba noodles

1/4 cup grated parmesan cheese

4 tilapia filets

salt and pepper

1/4 cup sesame seeds

3 Tablespoons sesame oil

1 bunch of asparagus spears, trimmed

1/2 teaspoon crushed red pepper flakes

 

In a small bowl, whisk together the soy sauce, honey, lemon juice, Sriracha and garlic to a make a dressing.

Bring a pot of water to boil.  When the water is boiling, add the soba noodles and cook according to the package directions.  Drain and rinse immediately under cold water to stop further cooking.  Put the noodles in a large bowl and toss with half the dressing and the parmesan cheese.

Pat the tilapia to dry and season  with salt and pepper on both sides.  Sprinkle one side with the sesame seeds.  Add 2 Tablespoons of the sesame oil to a large skillet and heat over medium high heat.  When hot (the oil will shimmer), add the tilapia sesame seed side down.  (Say that tongue twister 3 times…..add the tilapia sesame seed side down….). Cook 1-2 minutes per side or until gold and thoroughly cooked.  Remove fish from pan.

In the same pan, heat the remaining Tablespoon sesame oil.  Add the asparagus and season with salt and pepper.  Cook until lightly charred, stirring once or twice.  About 5 minutes.  Remove from the pan and season the asparagus with red pepper flakes.

Divide the soba noodles between 4 bowls and top with tilapia.  Add the asparagus and serve with the remaining dressing.

*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  

 

 

 

Shrimp Alfredo

By | Recipes | No Comments



I hope you all survived the holidays and this arctic blast that has been sticking around for a few weeks.  I thought that you might need something to warm you up.  Maybe something to remind you of sunny days and warm summer nights.  For some reason, seafood seems to do that for me.  Whether it be crabs or shrimp, scallops or clams, it stimulates a desire to throw on some flip flops and cut off jean shorts.  Alright, that might have been an exaggeration….no one is feeling flip flops when it’s 2 degrees.

This recipe was given to me by a friend.  I may or may not have promised not to share it.  But, it’s too good to keep to myself.  Once you try it, you will never need another Alfredo sauce recipe.  The secret ingredient: white pepper.  So don’t skip out on it!

At at time when many are eating clean, this recipe is not.  It’s full of the good stuff, butter and cream.  Which is why you need to give it a try.  It’s easy, the ingredient list is short.  And life is too, so enjoy.

While I was shopping at Johnnies last month, I came across a new-to-me product, Barilla Ready Pasta.  I bought both a penne and an elbow pasta packet.  I usually serve this Alfredo sauce with rotini, but thought I would give the Penne Ready Pasta a try.  Keep in mind you will probably need two packets for the Alfredo recipe.  The best part, no boiling required and ready in 60 seconds.

Alfredo Sauce

12 oz. pasta, your choice (angel hair, rotini, linguine, spaghetti, fettuccine, penne……) or (2) Barilla Ready Pasta Packets

1 lb. of 36/40 IQF Shrimp (you can use any size shrimp, but my personal favorite is the 36/40) peeled and deveined

1/2 cup butter

1 cup half and half

1 teaspoon white pepper

1/2 cup grated parmesan cheese

1/2 teaspoon salt

Prepare pasta according to directions.  Set aside.

Prepare Shrimp.  I know that there’s lots of ways to cook shrimp.  When making Shrimp Alfredo, I usually saute the shrimp.  Season Shrimp with salt and pepper.  Melt butter (or use olive oil since the Alfredo sauce is heavy with butter) over medium high heat.  Feel free to toss in some minced garlic if you wish, just remember that garlic burns very easily over high heat.  Then, add shrimp and cook for about 2-3 minutes, or until shrimp have turned pink and started to curl.  Keep warm and set aside.

Prepare Sauce.  Melt butter in sauce pan.  Blend in other ingredients and heat through.  Stirring constantly until thickened.

I don’t usually add the shrimp to the sauce completely.  I make sure the shrimp are still warm and spoon the shrimp over the pasta.  Then I top with the sauce and enjoy.

This sauce is delicious and also works well with chicken.  But never forget to add the white pepper, it tray is the star of the show.

 

*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  

 

SaveSave

SaveSave

SaveSaveSaveSave

Gingerbread Cookies

By | Recipes | No Comments

It’s the most wonderful time of the year.  With the kids jingle belling and everyone telling you be of good cheer.  It’s the most wonderful time of the year.  

And, it’s less than a week away.

And, I still have a few presents to buy.

And cards to send.

And food to make.  So, yes, sometimes it’s also the most stressed out time of the year.

I went to Johnnies last week to buy my Christmas Dinner Brisket and I spied a most wonderful new item on the shelf.  Well, actually it was in the freezer.  Frozen, pre cut gingerbread cookies ready to be baked. I love craft activities and for many years I have coerced my family into making gingerbread houses.  We never eat the houses, who knows how long those cardboard like walls and roofs have been packaged.  So I was thrilled that Johnnies had cookies, already shaped, that I could bake fresh.  I don’t think I’ve seen this type of cookie available anywhere before, so I did a happy dance and bought a box to take home and try out.  The box has 48 pre portioned gingerbread men, but no icing.  So, make sure you have ingredients for the icing and  decorations to dress your little men.

These cookies bake up so soft.  Nothing like the boxed cardboard kits that I usually buy.  And, they will make your kitchen smell delicious too.


Gingerbread Cookies

Preheat oven to 350 degrees.

Place frozen cookies 3″ apart in all directions on baking sheets lined with parchment paper.

Bake cookies for 9 minutes, rotating pan 180 degrees at the 5 minute mark.

Remove from the oven.  Cookies will continue to cook for about 2 minutes longer on the pans.  Allow to cool completely before decorating, but it is totally acceptable to eat the cookies while warm.

 

Royal Icing

*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  

 

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

French Onion Soup with Brisket

By | Recipes | No Comments

Johnnies’ Brisket is the easiest, most delicious, brisket, hands down.  I choose to serve it every year for Christmas Dinner because I don’t have to worry about it or slave over it.  I save that for all of the other side dishes and desserts that I serve.  It’s perfect every time.  There’s no recipe to share, it’s as easy as thaw and heat.  If you need it, go stock up.  One year they almost ran out right before Christmas.

Years ago, I ordered French Onion Soup at a restaurant and was delighted to find it filled with tender chunks of beef.  Duh, why hadn’t I ever thought of that?  French soup is tasty, and usually hearty enough, on it’s own.  But, adding brisket most definitely makes it a meal which is important because sometimes my husband likes to argue that soup is not a sufficient meal.  I’ve been battling a cold for the past week and I have been craving soup.  I haven’t been able to smell much of anything, how wonderful to make this because this soup smelled absolutely delicious.

French Onion Soup with Brisket

6 Tablespoons butter

4 Sweet Onions, thinly sliced

2 Garlic Cloves, minced

1 Tablespoon Brown Sugar

1 1/2 cups Guinness or Red Wine

3 Tablespoons Flour

2 Quarts Beef Broth

1 Tablespoon Worcestershire Sauce

2 Bay Leaves

1-2 cups of Brisket, shredded

Salt

Pepper

Sliced or Shredded Cheese (provolone, Swiss or cheddar…..your choice)

In a large pot, melt the butter over medium high heat.  Add the onions, garlic and brown sugar.  Cook, stirring frequently, for about 10 minutes until onions are softened.  Cook for 10 minutes more, stirring less often, until the onions are deep golden in color and caramelized.  Add 1/2 cup of the beer or red wine, letting it cook into the onions until the beer has evaporated.

Reduce the heat to low and sprinkle the flour over the onions, stirring to coat.  Cook for about 5 minutes, until the raw flour has cooked off.  Add the remaining cup of beer or wine, the broth, Worchestershire, bay leaves and brisket.

Increase the heat to medium-high and return the soup to a simmer.  Cook until warmed through, about 10 minutes.  Season with salt and pepper.

Remove the bay leaves before serving and ladle the soup into four bowls.  Lay a slice of cheese on top of bowl and place under broiled until golden brown.

 

*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  
Recipe found and adapted from www.halfbakedharvest.com

 

 

SaveSave

SaveSave

SaveSave

Sloppy Joes for a Hungry Crowd

By | Recipes | No Comments

I call them Sloppy Joes.  But you might call them Sloppy Janes, Barbecue,  Dynamites, Steamers, Wimpies or Yum Yums.  Whatever you call them, I know that you’ve had them.  I think it would be hard to find a family reunion, concession stand, church mixer or fundraiser that doesn’t have them.

Sloppy Joes are omnipresent because they’re easy to make.  And, they are affordable.  Which makes them the perfect food to feed a hungry crowd.

Every year, on Thanksgiving Eve, our family hosts an Oyster Night.  They eat oysters every which way.  Raw, fried, broiled.  I say “they” because, believe it or not, I still don’t enjoy oysters.  I admit, it’s hard for me to get past the appearance. I can’t imagine anything that looks that slimy would actually taste good.  So, for the non-oyster eating crowd, I always make another main dish.  This year, you guessed it, it’s sloppy joes.

We have approximately 25 guests coming this year.  And, there’s lots of other food to eat, besides oysters.  Delicious things like artichoke dip and strawberry pretzel salad.  So, not everyone will be eating sloppy joes.  After a little bit of research, I decided I would make 4 lbs. of sloppy joes.  This is estimating 6 sandwiches per pound of meat.  I use Martin’s Sliced Potato Rolls, the 12 pack size which is a bit on the smaller side.  And, for the record, I can’t imagine why anyone would eat a sloppy Joe on any roll other than a Martin’s Potato Roll!

My recipe, although I am sure every family has one, is simple.  4 ingredients.  Ground Beef.  Ketchup, Brown Sugar and Vinegar.  I like a little tang with my sweet.

Oh, and before I forget, Happy Thanksgiving!




Sloppy Joes

4 lbs. ground beef (you can buy regular ground beef at Johnnies and browned ground beef)

3 cups Ketchup

2/3 cup Brown Sugar

1/4 cup Vinegar

12 pack of Martin’s Famous Potato Rolls, Sliced

Brown ground beef.  Drain.

Return to a large pot or crock pot.  Add ketchup, brown sugar and vinegar.  Allow to simmer on low, stirring occasionally, for 30-45 minutes.  Sometimes I will allow the mix to simmer on low for several hours.  I think the flavor gets better the longer you cook.

Serve warm on Martin’s Famous Potato Rolls.  (always available at Johnnies)

 

*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  

 

 

 

SaveSave

SaveSave

Breakfast Cookies: Chunky Monkey and Blueberry Muffin Quinoa

By | Recipes | No Comments

Cookies for breakfast?  Yes, please.  But don’t worry.  These are both kid and mom approved.  Plus, they’re gluten free, vegan, oil free and contain no artificial sweeteners.

When you add in all of that healthy stuff, you might find it hard to believe that they’re also delicious.  But believe me, they’re good.  They don’t last long, even my husband finds them irresistible.  My personal favorite is the chunky monkey cookie, thanks to the chocolate chips.  But don’t underestimate the blueberry muffin, it’s a close second.

Chunky Monkey Breakfast Cookies

  • 1 Flax Egg (1 tablespoon flax seed+ 3 tablespoons water)
  • 1/2 cup Peanut Butter 
  • 1/4 cup pure Maple Syrup
  • 1 medium Banana, mashed
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Rolled Oats
  • 1/2 cup Quinoa Flakes (make sure it’s flakes, not just quinoa)
  • 1 teaspoon Baking Powder
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Salt
  • 1/4 cup Chocolate Chips
  • 1/4 cup chopped Walnuts
  • 1 tablespoon Chia Seeds

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Whisk together the flaxseed meal and water, and set aside.
  3. Beat together peanut butter, syrup, banana and vanilla in a large bowl. Add flax egg and mix to combine.
  4. Pour in oats, quinoa flakes, baking powder, spices and salt to the bowl and stir together. Fold in chocolate chips, walnuts, dates and chia seeds.
  5. Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains.
  6. Bake cookies on center rack for 15 – 18 minutes until edges are golden brown. Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.
  7. Enjoy at room temp or slightly reheated in a microwave.

 

Blueberry Muffin Quinoa Breakfast Cookies

  • 1 flax egg (1 tablespoon flaxseed meal+ 3 tablespoons water)
  • 1/2 cup Peanut Butter (or nut/seed butter of choice)
  • 1/4 cup pure Maple Syrup
  • 1 medium Banana, mashed
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Rolled Oats
  • 1/2 cup Quinoa Flakes (make sure it’s flakes, not just quinoa)
  • 1 teaspoon Baking Powder
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1/4 teaspoon Salt
  • 1/2 cup fresh or frozen Blueberries

    Instructions

    1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
    2. Whisk together the flaxseed meal and water, and set aside.
    3. Beat together cashew butter, syrup, banana and vanilla in a large bowl. Add flax egg and mix to combine.
    4. Pour in oats, quinoa flakes, baking powder, spices and salt to the bowl and stir together. Fold in the blueberries.
    5. Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains.
    6. Bake cookies on center rack for 15 – 18 minutes until edges are golden brown. Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.
    7. Enjoy at room temp or slightly reheated in a microwave.

     

     

*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  
Recipe found and adapted from www.simplyquinoa.com

 

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

CORDON BLEU STUFFED SHELLS WITH CRISPY BACON

By | Recipes | No Comments

Chicken Cordon Bleu.  Probably one of the first “fancy” things that I learned to cook.  Maybe it was the name that made it fancy?  Maybe I had it one time when I was out to eat at a “fancy” restaurant?  I remember struggling to wrap the chicken breast with the ham and cheese, of using a toothpick to keep it secure.  It was both “fancy” to me and delicious.  I probably even made my mom get out the linen napkins and crystal goblets the first few times I made it.

I haven’t made Chicken Cordon Bleu in a very long time.  I guess this dish has been replaced with my new idea of “fancy”.  This version of chicken cordon bleu is easier, no toothpicks necessary.  The twist is stuffing your jumbo shells with the chicken, cheese and bacon.  (This version subs bacon for ham, but feel free to use ham if that’s what you prefer.).

CORDON BLEU STUFFED SHELLS WITH CRISPY BACON

INGREDIENTS:

9 jumbo Pasta Shells

1 Tablespoon Olive Oil

1/2 lb. diced or cubed Chicken Breast

3 Tablespoons Flour

3 Tablespoons  Butter

1 1/4 cups Milk

2 Tablespoons Dijon Mustard

1  1/2 cups Swiss cheese, shredded

Chives, garnish

salt and pepper to taste

4 slices of crispy Bacon, crumbled

DIRECTIONS:

Preheat oven to 400 degrees.

Fill a large pot with water and bring to a boil. Add the shells and cook according to package directions, stirring to make sure the pasta shells don’t stick.  Remove shells from pot, rinse and set aside to cool before filling.

Meanwhile, preheat a skillet to medium-high heat. Add the olive oil, diced chicken, Dijon mustard, salt, and pepper. Cook the chicken until no longer pink about five minutes. Remove from skillet and set aside. In the same skillet, melt the butter. Whisk in the flour and stir until a roux or paste forms. Gradually add the milk and continue to stir until thickened. Remove skillet from heat. Add the chicken, 1 cup Swiss cheese, salt and pepper.

Spray an large baking dish with non-stick cooking spray. Take about one tablespoon of the chicken filling and put it inside the shell. Repeat until all shells have been used. Top the shells with the remaining 1/2 cup Swiss cheese, cover the top with foil, and bake for about 25 minutes. Remove from oven and garnish with fresh chives and crispy bacon.

*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  
Recipe found and adapted from www.climbinggriermountain.com

 

 

 

Chocolate Chip Sour Cream Coffee Cake

By | Recipes | No Comments

It’s Monday.

It’s raining.

Need a reason to celebrate?  Let’s eat cake!

It was a great weekend for our family.  I had both college kids home for almost 48 hours thanks to Columbus!  I didn’t have much time to cook for them, but I did make time to bake this “Monday Morning Cheer Up It’s Raining Chocolate Chip Sour Cream Coffee Cake.”

I did have to explain to my son that there was no coffee in the cake.  It’s called a coffee cake because it’s meant to be eaten while drinking coffee.

This coffee cake is perfect.  Not too dense or heavy.  Soft in the middle and slightly crisp on the outside.  It’s served best warm, straight from the oven.

If you love chocolate, like I do, drizzle some Hershey’s Chocolate one top.

 

Chocolate Chip Sour Cream Coffee Cake

Cake
1/2 cup butter (1 stick) at room temperature
1  1/2 cups sugar
3 large eggs, separated
1  1/2 teaspoons vanilla
2 cups sour cream
3 cups flour
1 teaspoon baking powder
1  1/2 teaspoons baking soda
3/4 teaspoon salt

Filling and Topping
2 cups chocolate chips
1/2 cup sugar
1 teaspoon cinnamon

Preheat oven to 350°F. Spray a 9-x-13-inch baking pan with cooking spray.

In a large bowl, cream butter and 1  1/2 cups sugar. Beat in egg yolks and vanilla. Sift flour, baking soda, baking powder and salt together into a separate bowl. Alternately mix in sour cream and then dry ingredients into butter mixture until both are used up and the batter is smooth and very thick. In a medium bowl, beat eggs whites until stiff, then fold into batter.

In a small dish, whisk together sugar and cinnamon for filling and topping.

Spread half the cake batter in the bottom of prepared pan. Sprinkle with half of cinnamon-sugar mixture and 1 cup of chocolate chips. Spoon remaining cake batter over filling. Use a spatula to gently spread it over the filling and smooth the top. Sprinkle batter with remaining cinnamon-sugar and remaining chocolate chips. With the back of a spoon, gently press the chocolate chips a bit into the batter.

Bake for 40 to 50 minutes, rotating halfway through, until a tester inserted into the center of the cake comes out clean.

 

*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  
Recipe found and adapted from www.smittenkitchen.com