Morning Show (439)

Friday, 04 December 2015 08:09

Smoked Trout Pops

8oz smoked trout

8oz cream cheese

Zest and juice of one lemon

2tsp drained capers

1tsp fresh dill, finely minced

salt & pepper

1 cup toasted walnuts

1Tbsp sesame seeds

35 thin pretzel sticks


In the food processor, blend together capers, trout, lemon juice, cream cheese, salt and pepper until smooth.  Adjust to taste.  Pipe or scoop into small gumball sized balls (approx 24 balls).  Cover and chill mousse overnight in the refrigerator.  Chop 10 pretzel sticks, dill, toasted walnuts annd sesame seeds into small pieces and mix together.

Place remaining pretzel sticks inside each ball to resemble a lollipop.

Roll the ball in the chopped mixture.

Tuesday, 01 December 2015 13:52

Geek of the Week: Santa's Bag

Its the holiday shopping season. And here's an app that will help you keep track of all the gifts you have bought or plan to buy.

It keeps track of the people you plan to buy for, the gifts they want, and what you're buying. The app also has a countdown til Christmas, so you know how much shopping time you have. It even keeps track of your budget.

Free in iTunes

Tuesday, 24 November 2015 13:25

Geek of the Week:

Whether you're trying to map out your Black Friday camping spot, trying to kill time while the turkey cooks, or just curious about Black Friday deals, this is the web site and app for you!

A complete listing of store sale ads, access to coupons and you can even create a wish list from the things you find in the ads to streamline your Friday shopping.

Free for iPhone, Android ...or check it out online at

Thursday, 19 November 2015 11:46

Gingerbread Cookies

Gingerbread Dough

1 cup butter or margarine

2/3 cup packed brown sugar

2/3 cup molasses

1 ½ tsp. vanilla

1 egg, beaten

4 cup all-purpose flour

¾ tsp. baking soda

1 ½ tsp. ground cinnamon

1 tsp. ground ginger

½ tsp. ground cloves


In a saucepan combine the butter, brown sugar and molasses.   Cook and stir over medium heat until butter is melted and sugar dissolves.  Remove from heat and pour the mixture into a mixing bowl.  Stir in vanilla and cool for 5 minutes.  Add egg and beat well.  Set aside.


In another bowl, sift together flour, soda, cinnamon, ginger and cloves.  Add to the butter mixture in thirds.  Mix well after every addition.  Divide dough in half.  Wrap each half in plastic wrap and chill for 2 hours or over night.


Pre-heat oven to 350˚.


On a lightly floured surface roll the dough to 1/8” thickness, working with a half of the dough at a time.  Cut and trim cookies.  Place on an ungreased cookie sheet and bake for 8-10 minutes.  Cool and decorate.




Meringue Powder Royal Icing

Makes 2 cup of icing

1/2 cup meringue powder

1 cup cold water

2 lb. 10X confectioners’ sugar

2 teaspoon lemon extract

Green food coloring


Add meringue powder to cold water in a mixing bowl.  Beat on medium speed until you see soft peaks.


Add sugar, one cup at a time, beating the mixture after each cup.  (Beat for a total time of 5 to 7 minutes) Fold in green food coloring.  Store in an airtight container until ready to use.

Tuesday, 17 November 2015 13:34

Geek of the Week: Launchify

This app for Android phones puts a row of quick launch icons on your lock screen or notification bar, so you can go directly to the apps you use most.

The cool part is, depending on where you are and what time of day it is, the icons may change based on the apps you use most.

You might see Maps available when you leave work, but Facebook may be on the screen while you're at work.

Click here for more information.

Friday, 06 November 2015 06:06



Yield: 24 3-inch Squares

1 3/4 Cups Sugar

3/4 Cup Water

1 Tbsp Lemon Juice

1 Tbsp Rose Water

In a small saucepan, combine the sugar, water, and lemon juice. Bring to a simmer and cook

about 5 minutes to dissolve sugar and thicken. Remove syrup from heat, stir in rose water, and

cool until needed.


1 lb Pistachios, shell off

2 Tbsp Sugar

1/2 tsp Cinnamon

1/4 Cup Water

In a food processor, pulse pistachios, sugar, and cinnamon until nuts are finely chopped. Add

water and process briefly to incorporate. The mixture should be fairly dense and sticky. Reserve

for later use.


2 Cups Clarified Butter

1/4 Cup Vegetable Oil

Generously brush a 13-inch x 17-inch sheet pan with clarified butter. Combine the rest of the

clarified butter with the vegetable oil.


1 lb Phyllo Dough

1 Cup Graham Cracker Crumbs

Working quickly, place a phyllo sheet on the sheet pan, brush it with butter, and give it a light

sprinkling of Graham cracker crumbs. Repeat until the phyllo is eight sheets thick.

Using both hands, crumble the reserved pistachio mixture over the phyllo in an even layer, being

sure to get the filling to the edges of the pan. Do not try to make the filling perfectly flat and do not

press down on it overly much or the baklava will be very dense after baking.


Place a piece of phyllo over the nut filling and gently press it into place. Brush the phyllo with

butter, sprinkle with Graham cracker crumbs, and cover with another layer of phyllo. Repeat until

the phyllo is eight layers thick. Butter the last sheet of phyllo, but do not put Graham cracker

crumbs on the top layer.


Trim the excess phyllo from the edges of the baklava with scissors or a very sharp knife. Using a

very sharp paring knife and cutting all the way down to the sheet pan, cut the baklava into 3-inch

squares. (You will be making four rows and six columns on the pan.)


Bake the baklava in a 325 degree F oven for 45 minutes. Turn the temperature to 400 degrees F

and continue baking until crisp and golden brown, about another 15-20 minutes. Remove the

baklava from the oven and pour the cooled syrup evenly over the top of the pastry. Let cool.

Serve at room temperature or chilled.

This app is the brain child of a 15-year-old girl named Trisha who was taken with the story of another girl who had been cyberbullied so badly, she committed suicide. Trisha says “the adolescent brain is like a car with no breaks.” Her app pumps the brakes for teens before they post anything negative.

ReThink is a keyboard app that analyzes texts, emails and social media posts, then alerts the user if it detects any negative comments. Forcing you to ReThink before posting.

Trisha says, through her research, she discovered that, when given the opportunity, 93% of the time, teens will change their minds and not post.

ReThink is free on iTunes and Google Play

Thursday, 29 October 2015 18:38

Sacher Torte


5 oz, unsalted butter, at room temperature

1 cup confectioner’s sugar

2 tsp. vanilla sugar

6 eggs, separated

1/2 cup sugar

1 1/4 cups cake flour, sifted

5 oz. semisweet chocolate, melted, cooled

16 oz. apricot jam



8 oz. semisweet chocolate

3/4 cup heavy cream

2 Tbsp. unsalted butter, softened


Lightly butter and line a 9-inch cake pan with parchment paper.  Dust lightly with flour. 

Preheat oven to 350°F.


Cream together butter and confectioner’s sugar.  Add egg yolks, one at a time, and beat until thick.  Mix in the melted and cooled chocolate.  Beat egg whites with salt until foamy, slowly add the sugar and beat until stiff peaks form, but they are not too dry.  Add 1/4 of the egg whites to the chocolate mixture, gently fold it in to lighten up and then fold in the rest of the whites until you can still see some of the whites.  Add in cake flour in two additions, be very careful not to over mix.


Pour into prepared cake pan and bake 45-50 minutes, until a cake tester comes out clean.  Cool cake for 10 minutes, run a knife around the edge of the pan and invert cake onto a cooling rack.  Remove parchment paper and let cool.


Cut cooled cake in half, horizontally, heat jam with 1 tablespoon of water, spread some jam on the bottom layer and tope with second layer.  Cover cake with jam and refrigerate. 


Melt chocolate glaze in a heatproof bowl over simmering water.  Heat cream until it starts to bubble on the edge, pour over chocolate, add butter and stir until smooth.  Cool to room temperature and cover cake.  Chill until chocolate has set.  Serve with whipped cream.

Tuesday, 27 October 2015 13:45

Geek of the Week: Digital Dudz

Here's a way to take your Halloween costume to the next level!

Digital Dudz by MorphSuits: T-Shirts, costumes and masks with a built-in pocket to hold your cellphone...and a companion app that shows a moving image on the screen.

For instance: A cyclops mask and the phone makes it look like the cyclops' eye is moving. Most of the shirts and masks show a face with a moving eye...but there are also shirts that show what looks like a beating heart, pulsing intestines, or a pile of squirming maggots.

*Parents, don't worry, there are also kids shirts available with moving cartoon eyes.

The app is free and the shirts, costumes and masks range from $12 to $60.

The company even has a line of Christmas apparel with animated yule logs and Santas!

For more go to

By Loretta Paganini

Serves 6

1 (2 lb.) butternut squash

3 Tbsp. olive oil

2 Tbsp. butter

2 cloves garlic, finely chopped

1 shallot, finely diced

1/2 cup dry white wine

2 cups Arborio rice

4 cups chicken stock

2 Tbsp. parmesan cheese, freshly grated

1/4 cup crumbled gorgonzola cheese

Salt and pepper

2 oz. diced pancetta

1/2 cup walnut pieces, toasted


Remove the top and bottom of the squash. Peel away the skin, cut in half lengthwise, remove the seeds and cut the flesh into 1/2-inch dice.  Repeat process with the other piece.


Place on a large baking sheet, drizzle with 2 tablespoons of the olive oil and season with salt and pepper.  Mix well and cook in a preheated oven at 350°F for 15 minutes, until soft and slightly browned.


Add the remaining olive oil to a heavy sauté pan and brown the pancetta.  Add the butter, garlic and shallots and sauté gently for 3 minutes, until softened but not colored.


Add the rice and stir well to coat the grains with the oil and butter. Add the wine and deglaze the pan for about 2 minutes or until the alcohol has evaporated. Add the hot stock a ladle-full at a time, stirring until each addition is absorbed into the rice. Keep rice covered with liquid at all times. Continue adding stock in this way, cooking until the rice is creamy but the grains are still firm. This should take about 20 minutes.


Remove the squash from the oven; add to the risotto with the parmesan and remaining butter.


Remove from heat and stir in Gorgonzola and walnuts. Season to taste with salt and pepper and stir gently.  Serve immediately.

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