We asked some of our favorite Broadway personalities to share their best recipes with us.
Jenn Gambatese's Corn Souffle
(one recipe for 8-10)
Grease casserole dish (8 c. size=2 qt.) with Crisco, bottom and sides
1 egg, beat with fork, then add
1 can cream style corn, mix, add
1 can regular corn, drained, mix, add
(x 2 of everything for large group)
1 pt. sour cream, mix, add
3/4 stick melted butter, mix, add
1 Box Jiffy Corn Muffin Mix, mix
Pour mixture in casserole dish, bake 350 for 1hr.
James Barbour's Sweet Potato Casserole with Pecan Topping
Sweet Potato Casserole with Pecan Topping
4 large or 6 medium sweet potatoes, cooked (I used a pressure cooker) and peeled
2 tablespoons margarine
1/4 cup soy creamer or soymilk
1/4 cup orange juice
1 teaspoon vanilla extract
1/4 cup sugar
1/4 cup maple syrup
1/2 teaspoon salt
3/4 teaspoon freshly grated nutmeg
3/4 teaspoon cinnamon
1/4 cup margarine
1/2 cup brown sugar, packed
1/3 cup unbleached white flour
3/4 cups chopped pecans
2 tablespoons maple syrup
Preheat the oven to 350 F and spray a 2 quart casserole dish with non-stick spray (or wipe with canola oil).
Mash the sweet potatoes with the margarine until smooth. Add the soy creamer, orange juice, vanilla, sugar, maple syrup, salt, nutmeg and cinnamon. Pour into prepared casserole dish.
Mix the topping ingredients together until well-combined. Spread or sprinkle over the casserole and bake for 45 minutes or until hot throughout.
Ann Harada's "Aunty Bessie's Custard Pie"
In Hawaii, where I'm from, custard pie is a staple food, more common than apple pie! This is based on a recipe from the best baker in our family.
Aunty Bessie's Custard Pie
1 1/2 c. flour
1/4 c. butter
1/4 cup shortening
1/2 tsp saltice water
Cut the butter and shortening into the flour and salt until mixture is pebbly and fine. Add the ice water in tablespoons and stir until it makes a ball. Roll out between two pieces of wax paper and transfer crust into 10 inch pie tin. Refrigerate until needed.
2 and 3/4 c. whole milk
2/3 cup sugar
1/2 tsp. salt
1 t. vanilla
Scald milk. Beat together eggs, sugar, salt and vanilla. Pour scalded milk into mixture, stirring constantly (or eggs will cook!) Pour custard into unbaked pie crust. Sprinkle with nutmeg. Bake at 450F for 10 minutes, then lower heat to 350F and bake for 15-20 minutes. Test custard with knife blade, custard is set when knife comes out clean.
"Serve warm or chilled."
Karen Mason's Satan Bars
CHOCOLATE PEANUT-BUTTER BAR (aka SATAN BARS!)
Recipe from KAREN MASON by way of her Mom, Marion Mason
(This is one of my favorite desserts my Mom made! I couldn’t stop eating these bars, so I nicknamed them Satan Bars……which stuck! They are evil!!! And soooo delicious!)
3/4 cup butter or margarine
1-1/2 cup sugar3 eggs
1 tsp. Vanilla
1-1/3 c. all-purpose flour
1/2 tsp. Baking powder
1/2 tsp. Salt
3 tbl. Baking cocoa
4 cups miniature marshmallows
1-1/3 cups chocolate chips3 tbl butter or margarine1 cup peanut butter
1-1/3 cups chocolate chips
3 tbl butter or margarine
1 cup peanut butter
2 cups crisp rice cereal
In a mixing bowl, cream butter and sugar. Add eggs & vanilla; beat until fluffy. Combine flour, baking powder, salt, and cocoa; add to creamed mixture. Spread in a greased jellyroll pan & bake @ 350 degrees for 15-18 minutes. Spread Marshmallows evenly over cake, and return to oven for 2-3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool.
For Topping #1, combine chocolate chips, butter, and peanut butter in a small saucepan. Cook over low heat, stirring constantly until melted and well-blended. Spread over cooled bars.
For Topping #2, proceed as above, only add rice cereal to melted ingredients. Spread over Topping #1. Chill.
Once chilled, you can cut the cake into about 36 delicious bars!
Gavin Creel's Oreo Surprise
ONE package oreos
ONE cup butter
ONE cup powdered sugar
ONE 8 oz cream cheese
TWO 8 oz cool whip
TWO boxes instant chocolate puddings
TWO and 2/3 Cup cold milk
Press 2 rows of oreos (crushed) onto the bottom of the 9x13 pan. Melt butter and pour over the cookies.
Place in fridge while you prepare the following:
Mix cream cheese and powdered sugar. Fold in 8 oz of cool whip.
Make the pudding (both boxes) using only 2 2/3 cup milk total.
Layer the cream cheese mixture on top of the Oreo crust, then later the pudding on top of that.
Finally, spread the rest of the cool whip on the top and garnish with the remaining row of oreos.
Eat, smile, die of a heart attack.
Mary Bond Davis' Jalapeno Corn Bread
In Los Angeles, the corn meal and grits we buy on the West Coast is Alber's. The foundation for my recipe is based on the corn breadrecipe from the side of the Alber's corn meal box.
Jalapeño Corn Bread
1 cup corn meal1 cup all purpose flour
1 tsp. salt
1/4 cup sugar
1 tbsp. baking powder (use Rumford - it has no aluminum!)
1 can Green Giant Mexicorn
1 1/2 cups extra sharp cheddar cheese (2 cups for cheese-eating freaks! (CEF))
1/8 to 1/4 cup of pickled, sliced-in-a-jar, jalapeño peppers (according to taste. I like it spicy!)
1 cup milk
1/4 cup corn oil
Preheat your oven to 400°. Put the first five ingredients into a bowl. Drain the Mexicorn, put it in the batter. Chop the pickled, sliced-in-a-jar, jalapeño peppers and add them to the batter. You can even put a couple of tablespoons of the liquid from the brine of the peppers into the batter. Shred the cheese. Add 1 cup (1 1/2 cups for CEF) of cheese to the batter along with the milk, eggs and oil. Stir it up and throw it into a greased pan. I use corn oil in a cast iron skillet because it gives the bread a nice flavor. Put the remaining half cup of cheese on top of the corn bread batter. Bake for at least one hour or until it's as firm as you want it to be. I’ve made this recipe with whole wheat flour, blue corn meal; experiment. Try it this way first and then start riffing! Serves eight or more depending upon how you slice it. Use this corn bread for your stuffing! ENJOY!
Scott Nevins: Bobchi's Deviled Eggs
Growing up in Queens NY, the biggest night of the year for my family was Christmas Eve. My Bobchi (Polish for Grandmother) would plan for months to get everything ready for this big night. My Grandparent's home in Woodside would be packed to the walls with family, friends, food, drinks, laughter and even a visit from Santa Clause himself! Being a child who was slightly on the heavier side (ahem) I of course couldn't wait for all of the delicious food she had prepared! For me though, one dish stood out from all of the rest: Bobchi's deviled eggs. For years I would race my brother Ryan and cousin Nicole into the house to devour these yummy little treats (I always won THAT race!).
By the time I was almost a teenager, Bobchi, noticing my love of these deviled eggs said "do you want me to teach you how to make them?". I didn't know why, but even at that young age, I felt that this was an important moment, like the passing down of a family ritual. For weeks I would boil dozens upon dozens of eggs trying to perfect her simple recipe (the problem was: it's more about eyeballing every measurement and going by taste buds, not numbers). I finally started to get it right and began making them when we would have holidays at our own house. I even added my own signature touch on how to prepare them (see below). They were no match for Bobchi's deviled eggs of course, but why worry, we'd always have her perfect ones on Christmas eve. Well, shortly after Christmas Eve that year, Bobchi became very ill. She was checked into a hospital, diagnosed with lung cancer and passed away just days later.
Bobchi had a huge impact on my life, the way that all Grandmother's do, which obviously reached much further than just a deviled egg recipe, but by teaching me this recipe just in time, she kind of passed the torch, and It was now my turn to take the lead. I still feel a real sense of tradition and pride each time I have to make these eggs for a Holiday or a party, and I think of her each and every time I make them. So, I guess in a way, I am passing the torch once again as I share this recipe with you. Just do me a favor: think of her (and me) when you make them, and even more so, when you enjoy them with your family and friends. Happy Holidays!
Bobchi's Deviled Egg Recipe
- Boil and de-shell 1 dozen eggs.
- cut each egg in half and remove the yoke, placing it in a bowl
- clean out the remaining egg white areas of left over yoke and wash them gently.
- Mix (about) 3 table-spoons of mayonnaise into the egg yokes and stir until you get a nice smooth consistency with no "lumps" of dried yoke.
- for extra flavor, add some dry mustard (you can also use the sandwich kind) to your desired taste. Don't add too much before tasting. Some people sprinkle it on top after the eggs are done, I personally like it mixed in instead.
- Now for my signature touch: Once the mix is complete and you have the taste you desire, pour it into a sandwich baggy and seal it. Take a scissor and cut off one of the corners of the bag (only a small piece). This will create your own version of a "pipping bag" like cake decorators use. This will make your process simpler and cleaner, with stylish results!
- Squeeze the bag gently from one end and fill the empty egg-white in a small circulate motion.
- Once all of the eggs are filled, you can either place them out for eating or If you need to store them, a great trick is to gently place toothpicks in the eggs that are in all corners of your platter, and one in the center. Then lay a piece of cellophane or cling wrap over. This will allow you to store the eggs properly without damaging the design.
Scott Nevins is producing and hosting SPARKLE: AN-ALL STAR HOLIDAY CONCERT as a benefit for The Actors fund on Monday, Dec 17th in NYC with Harvey Fierstein, Lorna Luft, Norm Lewis and a slew of Broadway's best. Get your tickets at www.XLCabaret.com
Marty Thomas: Sweet Stuff Chili. Serve it only to the best people in your life this holiday.
Julie Halston: Best Butter Cookies Ever
Jan Maxwell: Butter-braised Asparagus and Oyster Mushrooms with Peas and Tarragon
I never look forward to Thanksgiving dinner. I always say, "Oh goody, Thanksgiving. We get to have beige food." And I'm a vegetarian, so...not much for me to eat. We found this recipe in the NYTimes a few years ago and tried it out. Now it's a regular at Thanksgiving. My fave, because I can eat it, it's delicious and most importantly -- it's not beige. We usually double or triple this recipe because there's usually a crap-load of ingrates at the table.
It's hard to mess this one up. But if you do, do what I do and just throw yourself on the kitchen floor howling, "Why me?...Why me?!!" repeatedly until someone you've invited with culinary talent comes in and takes over. Then you can grab a drink and relax with the rest of the guests.
Niki Scalera: Scalloped Corn Casserole