Roasted Sweet Potato Fries with Rosemary and Garlic - from PinchMySalt
1/2 teaspoon chopped fresh rosemary leaves
1/2 teaspoon kosher salt
1 small clove of garlic, peeled
2 T. olive oil
2 medium sweet potatoes
1. Preheat oven to 425 degrees.
2. Using a mortar and pestle, mash together the garlic, salt, and rosemary to form a paste. If you don’t have a mortar and pestle, put ingredients into a small bowl and mash the garlic, rosemary and salt against the side of the bowl with a fork. It takes a bit more effort, but you’ll be able to work it into a paste.
3. In a small bowl, combine the olive oil and garlic paste; set aside.
4. Scrub sweet potatoes and cut off any blemishes that you wouldn’t want to eat. Slice the sweet potatoes lengthwise into 1/2 inch pieces. Stacking two pieces together, cut potatoes into 1/2 inch strips. Do the same with remaining potato.
5. Put potato strips into a large bowl; Add oil mixture and toss well until all potatoes are well coated.
6. Spread potatoes out on a baking sheet lined with parchment paper (the parchment is optional, but makes for easier clean up!). If you don’t use parchment, make sure to grease the baking sheet with non-stick cooking spray or some extra olive oil.
7. Roast potatoes for 30-35 minutes, checking every ten minutes and rotating the pan for even browning. Every once in a while check to see if the potatoes are browning too much on the bottom. If that’s the case, turn them over. I didn’t have that problem, but you never know! Keep a careful watch towards the end and remove as soon as the smallest pieces just barely start to blacken on the ends.
yield: two servings
Recipe notes: Two medium sweet potatoes will serve 2-3 people as an appetizer. I think you could toss in one more potato without needing any more garlic paste or oil. But if you are cooking for a crowd, double all the ingredients and plan on using two baking sheets. Remember to keep the potatoes in one layer and don’t crowd them too much or they won’t brown evenly. These fries are best served right out of the oven!
Combine finely chopped rosemary leaves, kosher salt, and one garlic clove then pound and grind them together to form a paste.
In a small bowl, mix the rosemary garlic paste with the olive oil.
Cut the sweet potatoes lengthwise into 1/2 inch slices.
Stacking two slices together, cut potatoes into 1/2 inch strips.
Put the cut sweet potatoes into a large bowl and add the rosemary garlic oil mixture.
Now toss the potatoes until they are evenly coated with the oil mixture.
Spread the potatoes out on a parchment-lined baking sheet.
Roast the sweet potato fries in a 425 degree oven for 30-35 minutes, or until golden brown. Check them every ten minutes, and stir or turn them if they appear to be getting dark on the bottom. Watch carefully towards the end because they can burn quickly!
Sunday, November 23, 2008
Buttered Linguine with Romano, Tomatoes, and Basil
Buttered Linguine with Romano, Tomatoes, and Basil - from Confections of a FoodieBride
1/2 lb Linguine
2 Tbsp butter, melted
1/2 tsp fresh ground pepper
2 Roma tomatoes, seeded and chopped
2 Tbsp basil, chopped/chiffonade
3/4 cup Pecorino Romano, finely grated
Salt, to taste
Cook pasta 6-8 minutes, or until al dente. Reserve 1/2 cup pasta water before draining.
Toss hot pasta in a large bowl with butter, pepper, tomatoes, basil, and cheese. Add 1/4 cup pasta water and toss to moisten. Add additional water if necessary. Salt to taste and serve immediately.
Yields: 3 servings (entree)
Source: Heavily revised from Everyday Pasta, 2007
Our view: DELICIOUS! We really like it!
My notes:
1/2 lb Linguine
2 Tbsp butter, melted
1/2 tsp fresh ground pepper
2 Roma tomatoes, seeded and chopped
2 Tbsp basil, chopped/chiffonade
3/4 cup Pecorino Romano, finely grated
Salt, to taste
Cook pasta 6-8 minutes, or until al dente. Reserve 1/2 cup pasta water before draining.
Toss hot pasta in a large bowl with butter, pepper, tomatoes, basil, and cheese. Add 1/4 cup pasta water and toss to moisten. Add additional water if necessary. Salt to taste and serve immediately.
Yields: 3 servings (entree)
Source: Heavily revised from Everyday Pasta, 2007
Our view: DELICIOUS! We really like it!
My notes:
- I like to let the pasta cool just a little bit, and perhaps not add the reserved pasta water. My enemy: lumpy or stringy cheese. It could be too that I used the wrong kind of cheese.
- Even using the "wrong" cheese (ie Parmesan from the green can) it tasted alright. I can imagine that using the "right" cheese would do nothing but improve the taste.
- I added two cloves of crushed garlic, and we really liked it. But then again, we really like garlic.
Wednesday, September 10, 2008
Chocolate Malted Whopper Drops
Chocolate Malted Whopper Drops - Dorie Greenspan via ??
1.75 cups all purpose flour
1 cup malted milk powder
.25 cup unsweetened cocoa powder
1.5 teaspoon baking powder
.25 teaspoon salt
1 stick plus 3 tablespoons unsalted butter at room temp.
.66 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
.25 cup whole milk
2 cups (6 ounces) chocolate-covered malted milk balls, coarsely chopped
6 ounces bittersweet chocolate, coarsely chopped or 1 cup store-bought choc chips or chunks
GETTING READY: Position the racks to divide the oven into thirds and line two baking sheets with parchment or silicone mats.
Sift together the flour, malted milk powder, cocoa, baking powder, and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed for about 3 minutes, until very smooth. Add the eggs one at a time, beating for about a minute after each addition. Beat in the vanilla; don't be concerned in the mixture looks curdled - it will even out when the dry ingredients are added. Reduce the mixer speed to low and add half the dry ingredients, mixing just until they disappear in the the batter. Mix in the milk, then the remaining dry ingredients, mixing only until they are incorporated. The batter will look more like fudge frosting than cookie dough - and that's fine. With the mixer on low, or by hand with a rubber spatula, mix in the malted milk balls and chopped chocolate.
Drop the dough by rounded tablespoonfuls on to the sheets, leaving about 2 inches of space between spoonfuls. Bake for 11 to 13 minutes, rotating the sheets from top to bottom and front to back after 6 minutes. When done, the cookies will be puffed and set slightly but soft to the touch. Let the cookies rest for 2 minutes before using a wide metal spatula to transfer them to the racks to cool to room temperature.
Repeat with the remaining dough, cooling the baking sheets between batches.
Bake at 350F
1.75 cups all purpose flour
1 cup malted milk powder
.25 cup unsweetened cocoa powder
1.5 teaspoon baking powder
.25 teaspoon salt
1 stick plus 3 tablespoons unsalted butter at room temp.
.66 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
.25 cup whole milk
2 cups (6 ounces) chocolate-covered malted milk balls, coarsely chopped
6 ounces bittersweet chocolate, coarsely chopped or 1 cup store-bought choc chips or chunks
GETTING READY: Position the racks to divide the oven into thirds and line two baking sheets with parchment or silicone mats.
Sift together the flour, malted milk powder, cocoa, baking powder, and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed for about 3 minutes, until very smooth. Add the eggs one at a time, beating for about a minute after each addition. Beat in the vanilla; don't be concerned in the mixture looks curdled - it will even out when the dry ingredients are added. Reduce the mixer speed to low and add half the dry ingredients, mixing just until they disappear in the the batter. Mix in the milk, then the remaining dry ingredients, mixing only until they are incorporated. The batter will look more like fudge frosting than cookie dough - and that's fine. With the mixer on low, or by hand with a rubber spatula, mix in the malted milk balls and chopped chocolate.
Drop the dough by rounded tablespoonfuls on to the sheets, leaving about 2 inches of space between spoonfuls. Bake for 11 to 13 minutes, rotating the sheets from top to bottom and front to back after 6 minutes. When done, the cookies will be puffed and set slightly but soft to the touch. Let the cookies rest for 2 minutes before using a wide metal spatula to transfer them to the racks to cool to room temperature.
Repeat with the remaining dough, cooling the baking sheets between batches.
Bake at 350F
Thursday, August 28, 2008
Tomato tarte tatin
Serving size: Serves 6
Cuisine type: Italian, Modern Australian
Cooking time: More than 1 hour
Special options: Kid friendly
Course: Lunch, Main
Tomato tarte tatin
INGREDIENTS
500g block frozen puff pastry, thawed slightly
1 tablespoon olive oil
50g butter
2 red onions, sliced
12 cloves garlic
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
salt and pepper, to taste
1 kg roma tomatoes, core removed
baby herbs, extra balsamic and olive oil, to serve
crème fraîche
1 tablespoon olive oil
50g butter
2 red onions, sliced
12 cloves garlic
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
salt and pepper, to taste
1 kg roma tomatoes, core removed
baby herbs, extra balsamic and olive oil, to serve
crème fraîche
METHOD
Preheat oven at 180°C/ or 160°C (fan forced).
Grease a 30cm shallow round pan.
Roll out pastry to form a 5mm thick round disc, slightly bigger then pan. Refrigerate while preparing filling.
Heat oil and butter in a large frying pan over a medium to low heat.
Add onion, garlic, sugar and balsamic and cook for about 15 minutes or until onions and garlic are very soft and golden brown.
Season with salt and pepper and then set aside.
Place tomatoes in a medium saucepan filled with boiling water, cook for 1 minute or until skin just starts to come away from flesh.
Rinse under cold water until cool. Peel off skin using a small knife, cut in half and then remove and discard seeds.
Arrange tomatoes rounded side down on prepared pan, leaving a 1cm border. Scatter onion mixture evenly over top.
Lay pastry disc round over tomatoes and gently press excess pastry around edge to enclose.
Cook for 30 minutes or until pastry puffs up, is golden and cooked through.
Serve topped with baby herbs and drizzled with extra balsamic, olive oil and crème fraîche.
Tomato, goat's cheese and olive gratin
Tomato, goat's cheese and olive gratin
BBC Good Food Magazine via Madeleine LoewenI love this dish, especially when there are masses of fresh tomatoes. I often eat the left overs cold. Mmmm!
First you make the rich tomato compote
3tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2 strips dried orange zest (or I do a small amount of fresh orange zest)
2 tbsp balsamic vinegar
1lb 5oz tomatoes, roughly chopped
1 tsp tomato puree
light muscovado sugar, to taste (I don't bother)
1. Heat the oil in a pan. Toss in the onion, garlic and orange zest, then fry until the opnion is soft, but not coloured. Add the balsamic vinegar and stir until is is completely evaporated.
2. Tip the tomatoes and puree into the pan and cook over a medium heat for aobut 10-15mins, or until the compote is as thick as you want it. Remove and discard the orange zest. Season with salt if you want, plus pepper and muscovado sugar to taste.
Gratin, Serves 4
1batch of rich tomato compote
2 tsp dried thyme
4 medium tomatoes
2 x 100g logs soft, rindless goat's cheese
16 pitted olives (I use more than the precise 16!)
1. Heat over to 180C/350F. Spread two thirds of the tomato compote over the base of a 20 x 30cm ovenproof dish. Sprinkle over 1 tsp of the thyme.
2. Slice the tomatoes and goat's cheese, then arrange in rows on top of the compote. Scatter over the remaining thyme and the olives.
3. Spoon over the remaining compote, bake for 10mins, then pop the gratin under a hot grill until golden.
Thursday, August 14, 2008
Classic French Bread
Though I prefer the meatier texture of a nice honey wheat loaf, there's something profoundly satisfying (and, let's admit -- impressive) about bringing homemade baguettes to a gathering. Here's the classic four-ingredient recipe from Famous French Desserts, but with a few notes from me. Apparently, you can adapt it to a whole wheat baguette if you use 2-3 cups whole wheat flour in lieu of white. I haven't tried that yet. On the whole, this is a lovely, simple (albeit really time-consuming) recipe.
4 cups Flour
1 tbsp. Dry Active Yeast
1-2 tsp. Salt
2 cups Warm Water
Oil for bowl
1. Combine the flour and the salt.
2. In another bowl, combine yeast, warm water, and half of the flour/salt mixture. Using your hands, mix until it forms a dough. (This will be very sticky.) Then, cover with a dish cloth and let sit at room temperature for 3 hours. It should triple in size.
3. Gently incorporate the rest of the flour/salt, using your hands.
4. Place on a lightly floured surface and knead for about 10 minutes. It should be supple and elastic when you stop kneading. (By supple, we still mean sticky.)
5. Lightly oil a bowl. Place dough in bowl. Cover with a dish towel. Let sit for 1 hour. It should double in size.
6. Preheat oven to 450°F. Knead again. Then cut dough into 3 parts and form each part into a long baguette. Place on a baking sheet. Let sit for at least 20 minutes. (Don't forget that last step. If you do, the baguettes will be unnaturally skinny.)
7. Place a bowl of water in the oven. Bake baguettes for about 25 minutes (maybe less). Remove the bowl of water after 15 minutes of baking.
4 cups Flour
1 tbsp. Dry Active Yeast
1-2 tsp. Salt
2 cups Warm Water
Oil for bowl
1. Combine the flour and the salt.
2. In another bowl, combine yeast, warm water, and half of the flour/salt mixture. Using your hands, mix until it forms a dough. (This will be very sticky.) Then, cover with a dish cloth and let sit at room temperature for 3 hours. It should triple in size.
3. Gently incorporate the rest of the flour/salt, using your hands.
4. Place on a lightly floured surface and knead for about 10 minutes. It should be supple and elastic when you stop kneading. (By supple, we still mean sticky.)
5. Lightly oil a bowl. Place dough in bowl. Cover with a dish towel. Let sit for 1 hour. It should double in size.
6. Preheat oven to 450°F. Knead again. Then cut dough into 3 parts and form each part into a long baguette. Place on a baking sheet. Let sit for at least 20 minutes. (Don't forget that last step. If you do, the baguettes will be unnaturally skinny.)
7. Place a bowl of water in the oven. Bake baguettes for about 25 minutes (maybe less). Remove the bowl of water after 15 minutes of baking.
Monday, August 11, 2008
Pear and macadamia nut crumble
Pear and macadamia nut crumble - Curtis Stone via Fiona Murray
8 William pears, peeled, cored and quartered
100 g caster sugar
Finely grated zest and juice of 1 orange
1 cinnamon stick
1 vanilla pod, split in half lengthwise
Crumble:
280 g plain flour
125 g caster sugar
100 g macadamia nuts, roasted and crushed
125 g butter, softened
Ice cream to serve.
Place the pears in a medium saucepan with the sugar, zest and juice, cinnamon stick and vanilla bean. Cook, covered, over a moderate heat until the pears are tender, but not mushy, about 20 minutes, depending on the ripeness of the pears. Remove the cinnamon stick and vanilla pod.
Preheat the oven to 170C and grease an ovenproof dish (30cm x 15 cm and 8 cm deep). Spoon the pears into the prepared dish.
For the crumble, combine the flour, sugar, and macadamia nuts in a bowl. Add the butter and, using your fingers, rub it into the mixture until evenly distributed. Scatter over the pears and transfer the dish to the oven. Bake for 15-20 minutes, or until golden brown on top. Serve warm with ice cream.
Serves 4-6
8 William pears, peeled, cored and quartered
100 g caster sugar
Finely grated zest and juice of 1 orange
1 cinnamon stick
1 vanilla pod, split in half lengthwise
Crumble:
280 g plain flour
125 g caster sugar
100 g macadamia nuts, roasted and crushed
125 g butter, softened
Ice cream to serve.
Place the pears in a medium saucepan with the sugar, zest and juice, cinnamon stick and vanilla bean. Cook, covered, over a moderate heat until the pears are tender, but not mushy, about 20 minutes, depending on the ripeness of the pears. Remove the cinnamon stick and vanilla pod.
Preheat the oven to 170C and grease an ovenproof dish (30cm x 15 cm and 8 cm deep). Spoon the pears into the prepared dish.
For the crumble, combine the flour, sugar, and macadamia nuts in a bowl. Add the butter and, using your fingers, rub it into the mixture until evenly distributed. Scatter over the pears and transfer the dish to the oven. Bake for 15-20 minutes, or until golden brown on top. Serve warm with ice cream.
Serves 4-6
Chocolate and banana bread
Chocolate and banana bread - via Fiona Murray
This is a decadent and dense loaf that's not too sweet. The better the chocolate, the better the result.
250 g plain flour (2 cups)
20 g cocoa powder
2 tsp. baking powder
120 g butter, softened
130 g raw sugar (1/2 cup)
2 large eggs
2 very large ripe bananas (about 500g) mashed, plus 1 extra
60 g shredded coconut
80 g dark chocolate chips
Preheat the oven to fan forced 175C (195 convectional).
Sift combined flour, cocoa, and baking powder into a bowl. Beat butter and sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating well in-between. Add mashed banana and stir until combined. Fold in flour mixture, then add coconut and chocolate chips and stir until well-combined.
Grease loaf pan and line the base with baking paper. Spoon mixture into pan. Slice extra banana and place on top of loaf. Bake for 60-65 minutes or until cooked when tested with a skewer.
This is a decadent and dense loaf that's not too sweet. The better the chocolate, the better the result.
250 g plain flour (2 cups)
20 g cocoa powder
2 tsp. baking powder
120 g butter, softened
130 g raw sugar (1/2 cup)
2 large eggs
2 very large ripe bananas (about 500g) mashed, plus 1 extra
60 g shredded coconut
80 g dark chocolate chips
Preheat the oven to fan forced 175C (195 convectional).
Sift combined flour, cocoa, and baking powder into a bowl. Beat butter and sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating well in-between. Add mashed banana and stir until combined. Fold in flour mixture, then add coconut and chocolate chips and stir until well-combined.
Grease loaf pan and line the base with baking paper. Spoon mixture into pan. Slice extra banana and place on top of loaf. Bake for 60-65 minutes or until cooked when tested with a skewer.
Chocolate and hazelnut self-saucing puddings
Chocolate and hazelnut self-saucing puddings - via Fiona Murray
1/2 cup plain flour
1 tsp. baking powder
2 Tbsp. cocoa powder
55g (1/4 cup) caster sugar
1/4 cup lightly toasted hazelnuts, skins removed, chopped
125 ml (1/2 cup) milk
45g unsalted butter, melted
1 egg, lightly beaten
Sauce
1/3 cup brown sugar
1 Tbsp. cocoa powder
120 ml boiling water
Preheat oven to 180C (350F). Lightly grease two 250ml (1 cup) ovenproof dishes or cups. Sift flour, baking powder and cocoa into a mixing bowl. Add sugar and nuts. Stir to combine. Add milk, butter and egg and whisk until you have a smooth batter. Divide batter between prepared dishes.
For the sauce - combine brown sugar and cocoa powder and sprinkle over the two puddings. Carefully pour 60 ml (1/4 cup) boiling water over the top of each pudding, then place in oven for 20-25 minutes. Serve with a dollop of thick cream or vanilla ice-cream.
Makes 2.
1/2 cup plain flour
1 tsp. baking powder
2 Tbsp. cocoa powder
55g (1/4 cup) caster sugar
1/4 cup lightly toasted hazelnuts, skins removed, chopped
125 ml (1/2 cup) milk
45g unsalted butter, melted
1 egg, lightly beaten
Sauce
1/3 cup brown sugar
1 Tbsp. cocoa powder
120 ml boiling water
Preheat oven to 180C (350F). Lightly grease two 250ml (1 cup) ovenproof dishes or cups. Sift flour, baking powder and cocoa into a mixing bowl. Add sugar and nuts. Stir to combine. Add milk, butter and egg and whisk until you have a smooth batter. Divide batter between prepared dishes.
For the sauce - combine brown sugar and cocoa powder and sprinkle over the two puddings. Carefully pour 60 ml (1/4 cup) boiling water over the top of each pudding, then place in oven for 20-25 minutes. Serve with a dollop of thick cream or vanilla ice-cream.
Makes 2.
Cheat's Chips (Fries)
Cheat's chips (steak fries)- via Fiona Murray
3 large potatoes, peeled, cut into thick pieces
Sea salt
2 Tbsp. olive oil
3 Tbsp. finley grated parmesan
1 Tpsp. chopped flat-leaf parsley
Preheat oven to 220C (425F). Place potatoes in a steamer for 7-8 minutes. They will only be par-cooked and not completely tender. Toss chips (pieces) with olive oil and place on a baking tray lined with non-stick baking paper. Season and bake for 20 minutes, remove and sprinkle with half the parmesan and the parsley. Return to oven for a further 5-10 minutes or until chips are crisp and golden. Remove and sprinkle with remaining parmesan just before serving.
Serves 2.
3 large potatoes, peeled, cut into thick pieces
Sea salt
2 Tbsp. olive oil
3 Tbsp. finley grated parmesan
1 Tpsp. chopped flat-leaf parsley
Preheat oven to 220C (425F). Place potatoes in a steamer for 7-8 minutes. They will only be par-cooked and not completely tender. Toss chips (pieces) with olive oil and place on a baking tray lined with non-stick baking paper. Season and bake for 20 minutes, remove and sprinkle with half the parmesan and the parsley. Return to oven for a further 5-10 minutes or until chips are crisp and golden. Remove and sprinkle with remaining parmesan just before serving.
Serves 2.
My big fat Greek meatballs
My big fat Greek meatballs - via Fiona Murray
3 thick slices white bread
150 ml red wine
500 g minced lamb or beef or combination thereof
1 onion, grated
2 garlic cloves, crushed
1/2 beaten egg
1 Tbsp. chopped parsley
1 tsp. ground cumin
1/2 tsp. ground cinnamon
sea salt and pepper
50 g plain flour
olive oil for frying
500 ml tomato passata
2 Tbsp. tomato paste
2 Tbsp. tomato sauce
2 Tbsp. extra virgin olive oil
1 tsp. sugar
1 bay leaf
Remove the crusts from the bread, roughly tear into pieces and soak in the red wine. Squeeze lightly, reserving the wine. Using your hands, combine the soaked bread with the minced meat, onion, one of the curshed garlic cloves, the egg, parsley, cumin, cinnamon, sea salt and pepper and mix well, squishing it all together. Leave the mixture to stand in the fridge for an hour. Form into generously sized balls and roll in the plain flour, shaking off any excess.
Heat a little olive oil in a non-stick pan and fry the meatballs until they are nicely browned all over. In the meantime, combine the reserved red wine with the tomato passata, paste, tomato sauce, olive oil, remaining garlic clove, sugar, and bay leaf in a saucepan, and simmer for 20 minutes until thickened. Add the meatballs to the sauce and simmer for a further 10 minutes. Serve with rice.
3 thick slices white bread
150 ml red wine
500 g minced lamb or beef or combination thereof
1 onion, grated
2 garlic cloves, crushed
1/2 beaten egg
1 Tbsp. chopped parsley
1 tsp. ground cumin
1/2 tsp. ground cinnamon
sea salt and pepper
50 g plain flour
olive oil for frying
500 ml tomato passata
2 Tbsp. tomato paste
2 Tbsp. tomato sauce
2 Tbsp. extra virgin olive oil
1 tsp. sugar
1 bay leaf
Remove the crusts from the bread, roughly tear into pieces and soak in the red wine. Squeeze lightly, reserving the wine. Using your hands, combine the soaked bread with the minced meat, onion, one of the curshed garlic cloves, the egg, parsley, cumin, cinnamon, sea salt and pepper and mix well, squishing it all together. Leave the mixture to stand in the fridge for an hour. Form into generously sized balls and roll in the plain flour, shaking off any excess.
Heat a little olive oil in a non-stick pan and fry the meatballs until they are nicely browned all over. In the meantime, combine the reserved red wine with the tomato passata, paste, tomato sauce, olive oil, remaining garlic clove, sugar, and bay leaf in a saucepan, and simmer for 20 minutes until thickened. Add the meatballs to the sauce and simmer for a further 10 minutes. Serve with rice.
ANZAC Biscuits
ANZAC Biscuits - via Fiona Murray
1 cup coconut
1 cup rolled oats
1 cup plain flour
1 cup sugar
4 oz. (120 g) margarine
2 level Tbsp. golden syrup
1 tsp. bicarb of soda (baking soda??)
2 Tbsp. boiling water
In a bowl, mix together coconut, oats, flour, and sugar. In a saucepan, melt margarine and syrup, adding in soda dissolved in boiling water. When this is melted and mixed, add to the ingredients in the bowl. Place teaspoonfuls on greased oven trays. Allow room for spreading. Bake in a moderate oven (180C or 350F) for 15 minutes. Loosen on tray; allow to cool. Eat and enjoy!
1 cup coconut
1 cup rolled oats
1 cup plain flour
1 cup sugar
4 oz. (120 g) margarine
2 level Tbsp. golden syrup
1 tsp. bicarb of soda (baking soda??)
2 Tbsp. boiling water
In a bowl, mix together coconut, oats, flour, and sugar. In a saucepan, melt margarine and syrup, adding in soda dissolved in boiling water. When this is melted and mixed, add to the ingredients in the bowl. Place teaspoonfuls on greased oven trays. Allow room for spreading. Bake in a moderate oven (180C or 350F) for 15 minutes. Loosen on tray; allow to cool. Eat and enjoy!
Raspberry and White Chocolate Muffins
Raspberry and White Chocolate Muffins - magazine, via Fiona Murray
Whisk together 170g (2/3 cup) sugar and 2 eggs until thick (Fiona beats the sugar and butter together first, then adds the eggs). Add 200g (7 Oz.)butter, 200g (1 1/2 cups) sifted self-raising flour and then 80ml milk. Throw in 1/2 cup frozen raspberries and 1/4 cup white chocolate chips. Stir gently to combine. Spoon into muffin tins. Press into the top of each muffin extra raspberries and white chocolate chips. Bake in a moderate oven (180 C or 350F) for approximately 30 minutes or until golden brown.
Whisk together 170g (2/3 cup) sugar and 2 eggs until thick (Fiona beats the sugar and butter together first, then adds the eggs). Add 200g (7 Oz.)butter, 200g (1 1/2 cups) sifted self-raising flour and then 80ml milk. Throw in 1/2 cup frozen raspberries and 1/4 cup white chocolate chips. Stir gently to combine. Spoon into muffin tins. Press into the top of each muffin extra raspberries and white chocolate chips. Bake in a moderate oven (180 C or 350F) for approximately 30 minutes or until golden brown.
Monday, July 14, 2008
Super Easy Homemade Mac & Cheese
Super Easy Homemade Mac & Cheese - someone on the Grand Rapids Nest board
3/4 box of macaroni
1 pound Colby Cheese (or almost any kind of cheese!)
1 can evaporated milk
1 heaping tablespoon flour
salt and pepper to taste
Cook mac and set it aside. While mac is cooking cut up cheese in cubes (just enough to help it melt fast.)
Pre-heat oven to 350 degrees.
Mix cheese mixture in with the pasta. Pour in to sprayed casserole dish. Bake at 350 for about 45-55 minutes (until the top looks nice and browned).
You can add ham, sausage, onions, other seasonings, etc...as liked!
Tuesday, June 17, 2008
Warm chocolate puddings
Warm chocolate puddings
everyday food magazine, december 2006
Serves 4
Prep time: 15 minutes
Total time: 40 minutes
4 oz. semisweet or bittersweet chocolate, chopped
4 Tbsp. (1/2 stick) unsalted butter
4 Tbsp. sugar
2 large eggs, yolks and whites separated
1/2 tsp. pure vanilla extract
1/4 tsp. salt
ice cream for serving (optional - ha!)
1. Preheat oven to 375. Place four 6- to 8-ounce ovenproof bowls on a baking sheet. Set aside.
2. Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes. Remove from heat; mix in 2 tablespoons sugar, then egg yolks and vanilla. Set aside.
3. In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form. Still beating, gradually add remaining 2 tablespoons sugar; beat until mixture is stiff and glossy.
4. Using a rubber spatula, mix about 1/3 egg-white mixture into chocolate mixture; gently fold in remaining egg-white mixture just until combined. Divide among bowls. (Puddings can be prepared in advance up to this point; cover with plastic wrap, and refrigerate up to 1 day.)
5. Bake until tops are puffed and cracked but insides are still quite soft (a toothpick inserted in center will come out gooey), 20 to 25 minutes, or 25 to 30 minutes if puddings were previously refrigerated. Serve, warm or at room temperature (puddings may sink as they cool), topped with ice cream, if desired.
everyday food magazine, december 2006
Serves 4
Prep time: 15 minutes
Total time: 40 minutes
4 oz. semisweet or bittersweet chocolate, chopped
4 Tbsp. (1/2 stick) unsalted butter
4 Tbsp. sugar
2 large eggs, yolks and whites separated
1/2 tsp. pure vanilla extract
1/4 tsp. salt
ice cream for serving (optional - ha!)
1. Preheat oven to 375. Place four 6- to 8-ounce ovenproof bowls on a baking sheet. Set aside.
2. Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes. Remove from heat; mix in 2 tablespoons sugar, then egg yolks and vanilla. Set aside.
3. In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form. Still beating, gradually add remaining 2 tablespoons sugar; beat until mixture is stiff and glossy.
4. Using a rubber spatula, mix about 1/3 egg-white mixture into chocolate mixture; gently fold in remaining egg-white mixture just until combined. Divide among bowls. (Puddings can be prepared in advance up to this point; cover with plastic wrap, and refrigerate up to 1 day.)
5. Bake until tops are puffed and cracked but insides are still quite soft (a toothpick inserted in center will come out gooey), 20 to 25 minutes, or 25 to 30 minutes if puddings were previously refrigerated. Serve, warm or at room temperature (puddings may sink as they cool), topped with ice cream, if desired.
Pasta with goat cheese and roasted asparagus
Pasta with goat cheese and roasted asparagus
everyday food magazine, may 2007
Serves 4
Prep time: 20 minutes
Total time: 35 minutes
2 bunches asparagus (2 lbs. total), tough ends removed
4 Tbsp. butter, cut into small pieces
12 oz. cavatappi or other short pasta
1 small log soft goat cheese (5 oz.), crumbled
2 to 3 tablespoons snipped fresh chives, for garnish
1. Preheat oven to 450. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoons butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.
2. While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.
3. In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.
VERDICT: We tried it, and CO didn't particularly like it. I would eat it for lunch or something, but it wasn't fabulous.
everyday food magazine, may 2007
Serves 4
Prep time: 20 minutes
Total time: 35 minutes
2 bunches asparagus (2 lbs. total), tough ends removed
4 Tbsp. butter, cut into small pieces
12 oz. cavatappi or other short pasta
1 small log soft goat cheese (5 oz.), crumbled
2 to 3 tablespoons snipped fresh chives, for garnish
1. Preheat oven to 450. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoons butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.
2. While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.
3. In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.
VERDICT: We tried it, and CO didn't particularly like it. I would eat it for lunch or something, but it wasn't fabulous.
Thursday, June 12, 2008
Apple Cinnamon Muffins
Apple Cinnamon Muffins - ??
3/4 c . milk
1/2 c. vegetable oil
1 egg
2 c. flour
1 medium apple, pared and chopped
1/3 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 tsp. ground cinnamon
Heat oven to 400 F. Grease bottoms only of 12 medium muffin cups or line with cupcake liners.
Beat milk, oil, egg, & chopped apple. Stir in flour, sugar, baking powder, salt, and cinnamon all at once, just until flour is moistened (batter will be lumpy). Divide batter among muffin cups.
Sprinkle with brown sugar, if desired. Bake until golden brown, about 18 to 20 minutes. Immediately remove from pan.
Oatmeal raisin muffins -
Use apple cinnamon recipe, but make the following changes:
Omit the apples. Stir in 1 cup raisins with the milk. Decrease flour to 1 cup; stir in 1 cup oatmeal, 1/2 tsp. nutmeg, and 1/4 tsp. ground cinnamon with the flour.
3/4 c . milk
1/2 c. vegetable oil
1 egg
2 c. flour
1 medium apple, pared and chopped
1/3 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 tsp. ground cinnamon
Heat oven to 400 F. Grease bottoms only of 12 medium muffin cups or line with cupcake liners.
Beat milk, oil, egg, & chopped apple. Stir in flour, sugar, baking powder, salt, and cinnamon all at once, just until flour is moistened (batter will be lumpy). Divide batter among muffin cups.
Sprinkle with brown sugar, if desired. Bake until golden brown, about 18 to 20 minutes. Immediately remove from pan.
Oatmeal raisin muffins -
Use apple cinnamon recipe, but make the following changes:
Omit the apples. Stir in 1 cup raisins with the milk. Decrease flour to 1 cup; stir in 1 cup oatmeal, 1/2 tsp. nutmeg, and 1/4 tsp. ground cinnamon with the flour.
Guacamole
Guacamole - Jenny Rose
2 avocados
1/2 lime, juiced (can use whole lime if small)
2 Tbsp. chopped onion
1/2 tsp. salt
1 tsp. olive oil
1 Tbsp. chopped cilantro
1 clove garlic, chopped
1/4 c. chopped tomato
1/4 tsp. ground pepper
1/4 tsp. Tabasco sauce
Mix all ingredients together, cover tightly, and refrigerate at least 1 hour.
Can also add sprinkle of cumin or chopped jalapeño pepper.
2 avocados
1/2 lime, juiced (can use whole lime if small)
2 Tbsp. chopped onion
1/2 tsp. salt
1 tsp. olive oil
1 Tbsp. chopped cilantro
1 clove garlic, chopped
1/4 c. chopped tomato
1/4 tsp. ground pepper
1/4 tsp. Tabasco sauce
Mix all ingredients together, cover tightly, and refrigerate at least 1 hour.
Can also add sprinkle of cumin or chopped jalapeño pepper.
Sunday, June 8, 2008
Brigadeirao
Brigadeirao (Brazilian chocolate pudding) - From Bianca Valentim (Luisa's sister) also online
6 egg yolks
2 cans sweetened condensed milk (I think they're 14-16 ounces?)
2 cans milk (measure milk in cans)
1 Tbsp. margarine
6 Tbsp. cocoa powder
Put everything in a bowl. Mix well until you have a homogeneous mixture. Grease a (Bundt or Angelfood cake) pan with margarine. Put in a Maria bath (put the pan with the pudding in a larger pan with water in it) and bake in a 475 degree Fahrenheit oven for about 50 minutes. Remove from oven and let cool. Remove from mold and decorate with chocolate sprinkles (jimmies).
6 egg yolks
2 cans sweetened condensed milk (I think they're 14-16 ounces?)
2 cans milk (measure milk in cans)
1 Tbsp. margarine
6 Tbsp. cocoa powder
Put everything in a bowl. Mix well until you have a homogeneous mixture. Grease a (Bundt or Angelfood cake) pan with margarine. Put in a Maria bath (put the pan with the pudding in a larger pan with water in it) and bake in a 475 degree Fahrenheit oven for about 50 minutes. Remove from oven and let cool. Remove from mold and decorate with chocolate sprinkles (jimmies).
Valderez's Apple "Pie"
Valderez (Adriana's mom)
5 apples, peeled & chopped
1 Tbsp. baking powder
3 c. sugar
4 c. flour
1 tsp. cinnamon
2 eggs, beaten
1/2 c. margarine, sliced
Grease 9 x 13 pan and put apples in the bottom. Mix the dry ingredients and put them on top of the apples. Put the butter pieces on top. Add the beaten eggs and sprinkle some cinnamon on top. Bake for 25-30 minutes.
*Valderez says you have to pray while making it *
5 apples, peeled & chopped
1 Tbsp. baking powder
3 c. sugar
4 c. flour
1 tsp. cinnamon
2 eggs, beaten
1/2 c. margarine, sliced
Grease 9 x 13 pan and put apples in the bottom. Mix the dry ingredients and put them on top of the apples. Put the butter pieces on top. Add the beaten eggs and sprinkle some cinnamon on top. Bake for 25-30 minutes.
*Valderez says you have to pray while making it *
Kelly Fresh Spaghetti Sauce
Kelly Family Fresh Spaghetti Sauce - Katy Kelly
2-3 medium tomatoes peeled & diced with juices
1/4 c. olive oil
1 large clove garlic, minced or crushed
1 1/2 tsp salt
1/2 tsp dried basil
1/4 c. chopped parsley
A few twists of freshly ground pepper
8 oz. spaghetti
Combine all ingredients and serve over cooked spaghetti.
2-3 medium tomatoes peeled & diced with juices
1/4 c. olive oil
1 large clove garlic, minced or crushed
1 1/2 tsp salt
1/2 tsp dried basil
1/4 c. chopped parsley
A few twists of freshly ground pepper
8 oz. spaghetti
Combine all ingredients and serve over cooked spaghetti.
Thursday, June 5, 2008
German Apple Pancake
German Apple Pancake - from Swiss Ms. via Jessica Jones
What you need:
2 eggs
3/4 cup half-and-half
1 tsp. vanilla
1/2 tsp. salt
1 Tbsp. granulated sugar
1/2 cup flour
1 Tbsp. butter
3 medium granny smith apples peeled, cored, and cut into 1/4 inch slices
1/4 cup packed brown sugar
2 Tbsp. powdered sugar
What to do:
Put oven rack in the middle position and preheat to 500º. Combine eggs, half-and-half, vanilla, salt, and granulated sugar in a food processor or blender and process until well mixed, about 15 seconds. Add the flour and process until lump free, about 30 seconds; set the batter aside.
Add the butter to a 10-inch ovenproof nonstick skillet and cook over medium-high heat until the butter foams. Add the apples and sprinkle them with the brown sugar. Cook for 9 or 10 minutes, stirring occasionally, until the apples are golden brown.
Remove pan from heat. Quickly pour the batter around the edge of the pan, then over apples; place pan in the oven. Reduce heat to 425º and bake until browned and puffed, 16 to 17 minutes. With a heatproof spatula, loosen the edge of the pancake. Invert the pancake onto a serving platter, dust with powdered sugar, and serve immediately.
(Recipe from Swiss Ms. back when she was American Ms.)
What you need:
2 eggs
3/4 cup half-and-half
1 tsp. vanilla
1/2 tsp. salt
1 Tbsp. granulated sugar
1/2 cup flour
1 Tbsp. butter
3 medium granny smith apples peeled, cored, and cut into 1/4 inch slices
1/4 cup packed brown sugar
2 Tbsp. powdered sugar
What to do:
Put oven rack in the middle position and preheat to 500º. Combine eggs, half-and-half, vanilla, salt, and granulated sugar in a food processor or blender and process until well mixed, about 15 seconds. Add the flour and process until lump free, about 30 seconds; set the batter aside.
Add the butter to a 10-inch ovenproof nonstick skillet and cook over medium-high heat until the butter foams. Add the apples and sprinkle them with the brown sugar. Cook for 9 or 10 minutes, stirring occasionally, until the apples are golden brown.
Remove pan from heat. Quickly pour the batter around the edge of the pan, then over apples; place pan in the oven. Reduce heat to 425º and bake until browned and puffed, 16 to 17 minutes. With a heatproof spatula, loosen the edge of the pancake. Invert the pancake onto a serving platter, dust with powdered sugar, and serve immediately.
(Recipe from Swiss Ms. back when she was American Ms.)
Thursday, May 29, 2008
Ginger Tea
Ginger Tea - April Watson
3 heaping T plain instant tea (plain, no sugar, no lemon)
1 1/2 c. sugar
2-3 hot water
6 oz. can frozen limeade
2 liters Ginger Ale (or enough to make 1 gallon)
2 c. orange juice
Combine the instant tea, sugar, and water. Stir well to make sure the sugar dissolves. Add the orange juice and limeade. refrigerate until ready to serve.
Just before serving, add enough Ginger Ale to make 1 gallon of liquid. If you prefer sweeter tea, omit 1 to 2 c. of the Ginger Ale.
3 heaping T plain instant tea (plain, no sugar, no lemon)
1 1/2 c. sugar
2-3 hot water
6 oz. can frozen limeade
2 liters Ginger Ale (or enough to make 1 gallon)
2 c. orange juice
Combine the instant tea, sugar, and water. Stir well to make sure the sugar dissolves. Add the orange juice and limeade. refrigerate until ready to serve.
Just before serving, add enough Ginger Ale to make 1 gallon of liquid. If you prefer sweeter tea, omit 1 to 2 c. of the Ginger Ale.
Ice Cream Crumble Balls
Crumble Balls - April Watson
Vanilla Ice Cream
Chocolate cookie crumbles
Shape ice cream into balls. (April makes hers large because she like lots of dessert. She gets 4 ice cream balls per 1/2 gallon of ice cream. Julie thinks this is too big - maybe 8 per 1/2 gallon would be better.) Also, April thinks it is important that you use a good brand of vanilla ice cream. She uses breyers natural vanilla. It is a very white ice cream, but if you use French vanilla, it is more yellow. When she makes the ice cream balls she makes sure her ice cream is good and hard. This can get very messy! You will wash your hands a ton! Sometimes she has to but the tub back into the freezer and get out a new one while the other refreezes.
She uses chocolate cookie wafers (found in the ice cream topping section) or Oreos, with the middles scraped out. She uses her food processor to chop them up very finely. If there are bigger chunks, they don't stick as well to the ice cream. As she makes the balls, she sticks them into the freezer. You definitely want to make these a day ahead so they have time to harden. She puts her in a 9 x 13 and covers them with foil.
Serve with chocolate sauce.
Chocolate sauce:
1 stick butter
1/2 box powdered sugar
5 T cocoa
1/2 c. evaporated milk
Melt together butter, milk, and cocoa. Slowly whisk in powdered sugar on medium low heat. Be very careful because this sauce can burn easily. The powdered sugar can clump so you may have to mash out the clumps with a spoon. She doubles the sauce for the 12 crumble balls she made. It can also be made a day or two early and reheated.
Vanilla Ice Cream
Chocolate cookie crumbles
Shape ice cream into balls. (April makes hers large because she like lots of dessert. She gets 4 ice cream balls per 1/2 gallon of ice cream. Julie thinks this is too big - maybe 8 per 1/2 gallon would be better.) Also, April thinks it is important that you use a good brand of vanilla ice cream. She uses breyers natural vanilla. It is a very white ice cream, but if you use French vanilla, it is more yellow. When she makes the ice cream balls she makes sure her ice cream is good and hard. This can get very messy! You will wash your hands a ton! Sometimes she has to but the tub back into the freezer and get out a new one while the other refreezes.
She uses chocolate cookie wafers (found in the ice cream topping section) or Oreos, with the middles scraped out. She uses her food processor to chop them up very finely. If there are bigger chunks, they don't stick as well to the ice cream. As she makes the balls, she sticks them into the freezer. You definitely want to make these a day ahead so they have time to harden. She puts her in a 9 x 13 and covers them with foil.
Serve with chocolate sauce.
Chocolate sauce:
1 stick butter
1/2 box powdered sugar
5 T cocoa
1/2 c. evaporated milk
Melt together butter, milk, and cocoa. Slowly whisk in powdered sugar on medium low heat. Be very careful because this sauce can burn easily. The powdered sugar can clump so you may have to mash out the clumps with a spoon. She doubles the sauce for the 12 crumble balls she made. It can also be made a day or two early and reheated.
Squeaky Beans
Squeaky Beans - April Watson
6 - 8 cans whole green beans
1 onion, sliced
1 c. brown sugar
1/2 c. vinegar
1 tsp. dry mustard
1/2 tsp. seasoned salt
4 slices bacon
Drain and wash beans. Put beans in a 9 x 13 pan. Slice onion (like you would for a hamburger) and place on top of beans. Mix together brown sugar, vinegar, mustard, and seasoned salt; pour over beans. Fry bacon until crisp. Pour grease over beans. Bake, covered, at 350 for 30 minutes. then uncovered for another 30 to 40 minutes. Crumble bacon over top before serving.
April's Notes: I remove the onion before I serve it but you can leave it on, just personal preference. I usually double the sauce so the beans get good and saturated. You can make this ahead of time. It actually is almost better this way because the beans marinate in the sauce before you cook it.
6 - 8 cans whole green beans
1 onion, sliced
1 c. brown sugar
1/2 c. vinegar
1 tsp. dry mustard
1/2 tsp. seasoned salt
4 slices bacon
Drain and wash beans. Put beans in a 9 x 13 pan. Slice onion (like you would for a hamburger) and place on top of beans. Mix together brown sugar, vinegar, mustard, and seasoned salt; pour over beans. Fry bacon until crisp. Pour grease over beans. Bake, covered, at 350 for 30 minutes. then uncovered for another 30 to 40 minutes. Crumble bacon over top before serving.
April's Notes: I remove the onion before I serve it but you can leave it on, just personal preference. I usually double the sauce so the beans get good and saturated. You can make this ahead of time. It actually is almost better this way because the beans marinate in the sauce before you cook it.
Cranberry Green Salad
Cranberry Green Salad - April Watson
1/3 c. vegetable oil
1/4 c. seasoned rice vinegar
3/4 c. Dijon mustard
1/4 c. sugar
1 clove garlic
1 small head Bibb lettuce
1 head green leaf lettuce
1 Granny Smith Apple, diced
1/3 c. chopped walnuts
1/3 c. dried cranberries
1/3 c. feta cheese
Combine first 5 ingredients. Stir with a wire whisk until blended. Set aside. Just before serving, combine lettuce and remaining 4 ingredients in a large bowl. Pour dressing over salad and toss gently.
1/3 c. vegetable oil
1/4 c. seasoned rice vinegar
3/4 c. Dijon mustard
1/4 c. sugar
1 clove garlic
1 small head Bibb lettuce
1 head green leaf lettuce
1 Granny Smith Apple, diced
1/3 c. chopped walnuts
1/3 c. dried cranberries
1/3 c. feta cheese
Combine first 5 ingredients. Stir with a wire whisk until blended. Set aside. Just before serving, combine lettuce and remaining 4 ingredients in a large bowl. Pour dressing over salad and toss gently.
Creamy Baked Chicken Breast
Creamy Baked Chicken Breast - April Watson
4 chicken breasts cut in half - totalling 8 pieces
8-12 slices of swiss cheese
1 can cream of chicken soup
1/4 c. dry white wine
1 c. Pepperidge Farm herb stuffing mix
1 c. butter, melted
Place chicken in lightly greased dish. Top with cheese. Combine soup and wine and spoon over chicken. Sprinkle with stuffing. Drizzle butter over crumbs. Bake at 350 for 45 to 55 minutes.
4 chicken breasts cut in half - totalling 8 pieces
8-12 slices of swiss cheese
1 can cream of chicken soup
1/4 c. dry white wine
1 c. Pepperidge Farm herb stuffing mix
1 c. butter, melted
Place chicken in lightly greased dish. Top with cheese. Combine soup and wine and spoon over chicken. Sprinkle with stuffing. Drizzle butter over crumbs. Bake at 350 for 45 to 55 minutes.
Jalapeño Corn
Jalapeño Corn - April Watson
2 cans shoepeg corn
1/2 stick butter, melted
6 oz. cream cheese
1/4 c. milk
sliced jalapeños (6-8)
Parmesan cheese
Heat butter, cream cheese, and milk in microwave until slightly melted. Mix together. Drain corn and add it to the cream cheese mixture along with desired amount of jalapeños. Top with parmesan cheese. Bake at 350 until bubbly, about 20-30 minutes.
She has made this ahead of time, but learned that it makes it spicier because the jalapeños soak in more. You may want to cut back how many you put in if you make it ahead of time.
Serves about 4
2 cans shoepeg corn
1/2 stick butter, melted
6 oz. cream cheese
1/4 c. milk
sliced jalapeños (6-8)
Parmesan cheese
Heat butter, cream cheese, and milk in microwave until slightly melted. Mix together. Drain corn and add it to the cream cheese mixture along with desired amount of jalapeños. Top with parmesan cheese. Bake at 350 until bubbly, about 20-30 minutes.
She has made this ahead of time, but learned that it makes it spicier because the jalapeños soak in more. You may want to cut back how many you put in if you make it ahead of time.
Serves about 4
Wednesday, May 21, 2008
Sautéed Garlic Asparagus
Sautéed Garlic Asparagus - allrecipes.com
3 Tbsp butter or margarine
1 bunch fresh asparagus
3 cloves garlic, chopped
Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well-done, reduce heat and cook an additional 10 minutes.
3 Tbsp butter or margarine
1 bunch fresh asparagus
3 cloves garlic, chopped
Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well-done, reduce heat and cook an additional 10 minutes.
Authentic Polish Paczki
Authentic Polish Paczki recipe - Recipezaar (via Erinn Caley)
1½ hours 30 min prep (yeah right, it took me like 4 hours)
1½ hours 30 min prep (yeah right, it took me like 4 hours)
| 12 | egg yolks (or six whole eggs, see note) (I used 6 whole eggs, and it was still pretty eggy) |
| 1 | teaspoon salt |
| 2 (1/4 | ounce) packages active dry yeast |
| 1/4 | cup warm water |
| 1/3 | cup room temperature butter |
| 1/2 | cup sugar |
| 4 1/2 | cups flour |
| 1/3 | cup rum or brandy(I used rum - the light, clear kind) |
| 1 | cup scalded whipping cream (I heated it to almost boiling) |
| 1 1/2 | cups preserves or cooked prunes or apples or canned poppy seed filling (I used blackberry preserves) |
| | oil (for deep frying, The old-timers used lard, but vegetable oil will work(I use peanut oil.) I used normal vegetable oil. I think canola. |
- Beat egg yolks with the salt in the small bowl of an electric mixer at high speed until the mixture is thick and piles softly, about 7 minutes.
- Soften yeast in warm water.
- Cream butter, add sugar to it gradually, beating until fluffy.
- Slowly beat in the softened yeast.
- Stir one fourth of the flour into the yeast mix.
- Add rum/brandy and half of the cream.
- Beat in another fourth of the flour.
- Stir in remaining cream.
- Beat in half of the remaining flour and then the egg yolk mixture.
- Beat for 2 minutes.
- Gradually beat in the remaining flour until the dough blisters. (I think I added another cup of flour - it was really sticky)
- Cover the bowl with plastic wrap. (I covered mine with a towel instead of plastic wrap)
- Set in a warm place to rise. (I turned my oven to "warm" and let it rise in there)
- When it has doubled in bulk, punch it down. (I think I added almost another cup of flour here because it was so sticky!)
- Cover and let rise again until doubled.
- Punch it down again.
- Roll dough on a floured surface to about 3/4 inch thickness.
- Cut out 3 inch rounds using a cookie cutter or glass.
- Put 1 tablespoon of filling in the center of half the circles. (I skipped steps 19, 20, 21 & 22 - the next four steps - until "cover the paczki...")
- Brush the edges with water. skipped
- Top with the remaining rounds. skipped
- Seal the edges very well. skipped
- Cover the paczki on a floured surface.
- Let rise about 20 minutes.
- Deep fry in the hot fat until they are golden brown on both sides. (Just light brown- they'll continue to brown a little after you take them out)
- Sprinkle with powdered sugar or drizzle with honey. (I forgot this step completely - oops!)
- Put preserves in ziplock bag, and cut one edge on an angle to make a "piping bag"
- Once cooled, make a small incision on the side of your paczki. Insert the piping bag and squeeze as much of the preserves as you desire (about a few TBSPs, or in my case, as much as you can fit in there!)
Rebekah's Fettuccine Alfredo
Rebekah's Fettuccine Alfredo - Rebekah Strupe
SERVES 2 - DH and I are stuffed.
- 1/4 cup (1/2 stick) butter
- 1 cup heavy cream I used half and half in attempts to make it "healthier"
- 2 eggs, beaten
- 1/2 cup (2 ounces) grated parmesan cheese We like just a little less
- 2 teaspoons minced garlic : You may like more or less I always love more garlic than most!
- 2 tablespoons chopped fresh parsley We only have dried, but it's still good!
- 8 ounces fettuccini, cooked al dente and drained
Melt the butter in a saucepan. Stir in the cream. Whisk the eggs and cheese in a bowl. Stir into the cream mixture gradually. Add the garlic and parsley. Cook until thickened bringing to a slight boil and then reduce heat to low, stirring constantly. Serve over the hot pasta. :) Enjoy!
SERVES 2 - DH and I are stuffed.
- 1/4 cup (1/2 stick) butter
- 1 cup heavy cream I used half and half in attempts to make it "healthier"
- 2 eggs, beaten
- 1/2 cup (2 ounces) grated parmesan cheese We like just a little less
- 2 teaspoons minced garlic : You may like more or less I always love more garlic than most!
- 2 tablespoons chopped fresh parsley We only have dried, but it's still good!
- 8 ounces fettuccini, cooked al dente and drained
Melt the butter in a saucepan. Stir in the cream. Whisk the eggs and cheese in a bowl. Stir into the cream mixture gradually. Add the garlic and parsley. Cook until thickened bringing to a slight boil and then reduce heat to low, stirring constantly. Serve over the hot pasta. :) Enjoy!
Chocolate Bread Pudding with Walnuts and Chocolate Chips
Chocolate Bread Pudding with Walnuts and Chocolate Chips - epicurious.com
4 cups 1-inch cubes egg bread with crust (about 6 ounces) - I just used french/italian bread
1 1/4 cups semisweet or bittersweet chocolate chips, divided - I used both semi and bittersweet
1/2 cup walnuts, toasted, broken into 1/2-inch pieces - I don't like crunchy pudding, omitted
1 cup heavy whipping cream, divided - I didn't have whipping cream, I just used half & half
1 cup half and half, divided
5 tablespoons unsweetened cocoa powder
4 large eggs
1 large egg yolk - in halving this, I used a whole egg yolk. I can't split it in half.
1/2 cup sugar
Lightly sweetened whipped cream
Whisk 1/2 cup cream, 1/2 cup half and half, and cocoa in heavy medium saucepan to blend. Add remaining 3/4 cup chocolate chips; stir over low heat until melted and smooth. Gradually whisk in remaining 1/2 cup cream and 1/2 cup half and half. Whisk eggs, egg yolk, and sugar in medium bowl to blend. Whisk in chocolate-cream mixture. Stir into bread mixture. Let stand 1 hour for bread to absorb some of custard.
Preheat oven to 325°F. Butter six (1- to 1 1/4-cup) ramekins. Divide pudding mixture among ramekins. Bake puddings until set in centers, about 40 minutes. I think I overbaked it, but it still turned out well :)
4 cups 1-inch cubes egg bread with crust (about 6 ounces) - I just used french/italian bread
1 1/4 cups semisweet or bittersweet chocolate chips, divided - I used both semi and bittersweet
1/2 cup walnuts, toasted, broken into 1/2-inch pieces - I don't like crunchy pudding, omitted
1 cup heavy whipping cream, divided - I didn't have whipping cream, I just used half & half
1 cup half and half, divided
5 tablespoons unsweetened cocoa powder
4 large eggs
1 large egg yolk - in halving this, I used a whole egg yolk. I can't split it in half.
1/2 cup sugar
Lightly sweetened whipped cream
Preparation
Toss bread cubes, 1/2 cup chocolate chips, and toasted walnuts in large bowl to blend.Whisk 1/2 cup cream, 1/2 cup half and half, and cocoa in heavy medium saucepan to blend. Add remaining 3/4 cup chocolate chips; stir over low heat until melted and smooth. Gradually whisk in remaining 1/2 cup cream and 1/2 cup half and half. Whisk eggs, egg yolk, and sugar in medium bowl to blend. Whisk in chocolate-cream mixture. Stir into bread mixture. Let stand 1 hour for bread to absorb some of custard.
Preheat oven to 325°F. Butter six (1- to 1 1/4-cup) ramekins. Divide pudding mixture among ramekins. Bake puddings until set in centers, about 40 minutes. I think I overbaked it, but it still turned out well :)
Bon Appétit | January 2007
Carolynn Angle
Cheesecake Pops
Cheesecake Pops
(Source: “Sticky, Chewy, Messy, Gooey” by Jill O’Connor - via Chele at Sugar & Spice)
Makes 30 - 40 Pops (I halved it, and it worked well)
For the cheesecake:
5 8-oz. packages cream cheese at room temperature
2 cups sugar
¼ cup all-purpose flour
¼ teaspoon salt
5 large eggs (I used three large eggs for the half recipe)
2 egg yolks
2 teaspoons pure vanilla extract
¼ cup heavy cream (I used half and half)
Boiling water as needed
For the pops:
Thirty to forty 8-inch lollipop sticks
1 pound chocolate, finely chopped - you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate - candy supply stores carry colors, as well as the three kinds of chocolate.)
2 tablespoons vegetable shortening
(Note: White chocolate is harder to use this way, but not impossible)
Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - Optional
Directions:
Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil. In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.
Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.
Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.
When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 - 2 hours.
When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.
Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.
Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.
Refrigerate the pops for up to 24 hours, until ready to serve (ha! If you can last that long...)
Spaghetti Carbonara
Martha Stewart's Spaghetti Carbonara
Ingredients
Serves 6 (I halved the recipe and it was enough for the both of us)
* 1 tablespoon extra-virgin olive oil
* 10 ounces pancetta, cut into 1/2-inch dice remove rind if needed
* 1 pound spaghetti
* 1 cup heavy cream, plus more if needed
* 4 large egg yolks
* 2 cups grated (about 5 ounces) Parmesan cheese, plus more for garnish (I'd reduce this to 1/2 cup for the half recipe, or just over 1 cup for the full recipe)
* 1 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
Directions
1. Bring a large saucepan of water to a boil. Heat a medium skillet over medium heat. Add the olive oil and pancetta to skillet, and cook until the pancetta is browned, 3 to 4 minutes. Remove skillet from heat, and keep warm.
2. Cook spaghetti in boiling water until al dente, about 8 minutes. While spaghetti is cooking, whisk cream, egg yolks, Parmesan, salt, and pepper in a medium bowl until combined. Drain pasta, and return to saucepan. Immediately stir in egg-and-cheese mixture until well combined. Add warm pancetta and fat from pan. Toss well. Thin sauce with additional cream, if necessary. Serve immediately, garnished with grated Parmesan cheese.
Ingredients
Serves 6 (I halved the recipe and it was enough for the both of us)
* 1 tablespoon extra-virgin olive oil
* 10 ounces pancetta, cut into 1/2-inch dice remove rind if needed
* 1 pound spaghetti
* 1 cup heavy cream, plus more if needed
* 4 large egg yolks
* 2 cups grated (about 5 ounces) Parmesan cheese, plus more for garnish (I'd reduce this to 1/2 cup for the half recipe, or just over 1 cup for the full recipe)
* 1 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
Directions
1. Bring a large saucepan of water to a boil. Heat a medium skillet over medium heat. Add the olive oil and pancetta to skillet, and cook until the pancetta is browned, 3 to 4 minutes. Remove skillet from heat, and keep warm.
2. Cook spaghetti in boiling water until al dente, about 8 minutes. While spaghetti is cooking, whisk cream, egg yolks, Parmesan, salt, and pepper in a medium bowl until combined. Drain pasta, and return to saucepan. Immediately stir in egg-and-cheese mixture until well combined. Add warm pancetta and fat from pan. Toss well. Thin sauce with additional cream, if necessary. Serve immediately, garnished with grated Parmesan cheese.
Garlic Chicken
Garlic Chicken - from allrecipes.com
2 tsp. crushed garlic
1/4 c. olive oil
1/4 c. dry bread crumbs
1/4 c. grated Parmesan cheese
4 boneless, skinless chicken breast halves
1. Preheat oven to 425 degrees F (220 degrees C).
2. Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
3. Bake in preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.
2 tsp. crushed garlic
1/4 c. olive oil
1/4 c. dry bread crumbs
1/4 c. grated Parmesan cheese
4 boneless, skinless chicken breast halves
1. Preheat oven to 425 degrees F (220 degrees C).
2. Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
3. Bake in preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.
Mexican Hot Chocolate
Mexican Hot Chocolate - marthastewart.com
1 quart milk
2 three-inch cinnamon sticks
10 oz. ibarra, or other Mexican chocolate, finely chopped
whipped cream, for serving
pinch of ground cinnamon, for serving
Place milk and cinnamon sticks in a heavy medium saucepan. Bring just to a boil, reduce heat, and add chocolate. Let the mixture stand until chocolate melts, about 3 minutes. Whisk until combined. Serve Mexican hot chocolate immediately, topped with a dollop of whipped cream and a pinch of ground cinnamon.
1 quart milk
2 three-inch cinnamon sticks
10 oz. ibarra, or other Mexican chocolate, finely chopped
whipped cream, for serving
pinch of ground cinnamon, for serving
Place milk and cinnamon sticks in a heavy medium saucepan. Bring just to a boil, reduce heat, and add chocolate. Let the mixture stand until chocolate melts, about 3 minutes. Whisk until combined. Serve Mexican hot chocolate immediately, topped with a dollop of whipped cream and a pinch of ground cinnamon.
Hawaiian Rolls
Hawaiian Rolls - from HallmarkMagazine.com via Pennies on a Platter
1 and 1/4 c. pineapple juice
2 packages active dry yeast
1/3 c. sugar
1/2 c. (1 stick) unsalted butter, at room temperature, cut into pieces
4 large eggs
1 tsp. vanilla extract
1 tsp. salt
1/2 tsp. ground ginger
5 and 1/2 to 6 c. flour
1. In a very small saucepan or in the microwave, heat 1/4 c. of the pineapple juice to lukewarm. Sprinkle the yeast over the juice and set aside until bubbling, about 5 minutes.
2. In a large bowl, with an electric mixer, beat together the sugar and butter. beat in the yeast mixture and the remaining 1 c. pineapple juice. Beat in 3 of the eggs, the vanilla, salt and ginger until well combined. Add 3 c. of the flour and beat until smooth. Stir in enough of the rmaining flour (about 2 and 1/2 c.) to make the dough easy to handle.
3. Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes, using up to 1/2 c. more flour if necessary. Place the dough in a greased bowl and turn greased side up. Cover and let rise in a warm, draft-free place until doubled in bulk, 1 to 1 and 1/2 hours. (Dough is ready if you poke it and indentation remains).
4. Punch down the dough and divide in half. Divide half the dough into nine equal pieces. Form each piece into a ball and pull the surface taut by tucking the dough in at the bottom of the ball. Place in a greased 9-inch round cake pan, tucked side down. Continue until the pan is filled. Repeat with the other dough half. Cover the rolls and let rise until doubled in bulk, about 1 hour.
5. Preheat oven to 350 degrees F. In a small bowl, lightly beat the remaining egg. Brush over the rolls and sprinkle with a couple of pinches of sugar. Bake until golden brown, 30 to 40 minutes.
Makes 18 rolls.
Total time: 3 hours 35 minutes
Hands-on time: 35 minutes
1 and 1/4 c. pineapple juice
2 packages active dry yeast
1/3 c. sugar
1/2 c. (1 stick) unsalted butter, at room temperature, cut into pieces
4 large eggs
1 tsp. vanilla extract
1 tsp. salt
1/2 tsp. ground ginger
5 and 1/2 to 6 c. flour
1. In a very small saucepan or in the microwave, heat 1/4 c. of the pineapple juice to lukewarm. Sprinkle the yeast over the juice and set aside until bubbling, about 5 minutes.
2. In a large bowl, with an electric mixer, beat together the sugar and butter. beat in the yeast mixture and the remaining 1 c. pineapple juice. Beat in 3 of the eggs, the vanilla, salt and ginger until well combined. Add 3 c. of the flour and beat until smooth. Stir in enough of the rmaining flour (about 2 and 1/2 c.) to make the dough easy to handle.
3. Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes, using up to 1/2 c. more flour if necessary. Place the dough in a greased bowl and turn greased side up. Cover and let rise in a warm, draft-free place until doubled in bulk, 1 to 1 and 1/2 hours. (Dough is ready if you poke it and indentation remains).
4. Punch down the dough and divide in half. Divide half the dough into nine equal pieces. Form each piece into a ball and pull the surface taut by tucking the dough in at the bottom of the ball. Place in a greased 9-inch round cake pan, tucked side down. Continue until the pan is filled. Repeat with the other dough half. Cover the rolls and let rise until doubled in bulk, about 1 hour.
5. Preheat oven to 350 degrees F. In a small bowl, lightly beat the remaining egg. Brush over the rolls and sprinkle with a couple of pinches of sugar. Bake until golden brown, 30 to 40 minutes.
Makes 18 rolls.
Total time: 3 hours 35 minutes
Hands-on time: 35 minutes
Snickerdoodle Muffins
Snickerdoodle Muffins - from Culinary Concoctions by Peabody
2 sticks unsalted butter
1 c. sugar
2 tsp. vanilla
2 eggs
3/4 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. cream of tartar
3/4 tsp. freshly grated nutmeg
1 and 1/4 c. sour cream
2 and 1/4 c. all purpose flour
1 cup sugar and 2 Tbsp cinnamon mixed together for rolling
Cream the butter and sugar until soft - about 3 to 5 minutes. Add in the vanilla. Add the eggs one at a time and mix until each is incorporated.
In a separate bowl, mix together the flour, baking soda, baking powder, and cream of tartar.
Add the flour mixture and the sour cream alternately to the egg-butter mixture. Start with the flour and end with the flour. Scrape the bowl occasionally.
Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place the muffin in muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them approximately 20-22 minutes in a 350 F oven or until they are golden brown.
2 sticks unsalted butter
1 c. sugar
2 tsp. vanilla
2 eggs
3/4 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. cream of tartar
3/4 tsp. freshly grated nutmeg
1 and 1/4 c. sour cream
2 and 1/4 c. all purpose flour
1 cup sugar and 2 Tbsp cinnamon mixed together for rolling
Cream the butter and sugar until soft - about 3 to 5 minutes. Add in the vanilla. Add the eggs one at a time and mix until each is incorporated.
In a separate bowl, mix together the flour, baking soda, baking powder, and cream of tartar.
Add the flour mixture and the sour cream alternately to the egg-butter mixture. Start with the flour and end with the flour. Scrape the bowl occasionally.
Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place the muffin in muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them approximately 20-22 minutes in a 350 F oven or until they are golden brown.
Espresso-Chocolate Shortbread Cookies
Espresso - Chocolate Shortbread Cookies - Dorie Greenspan via Smitten Kitchen
Makes 32 cookies
1 Tbsp instant espresso powder (I omitted)
1 Tbsp boiling water (I omitted)
2 sticks (8 oz.) unsalted butter, at room temperature
2/3 c. confectioners sugar (aka powdered sugar)
1/2 tsp. pure vanilla extract
2 c. all-purpose flour
4 oz. bittersweet chocolate (plain, or a toffee variety), finely chopped or 3/4 c. store-bought mini chocolate chips (I opted for the mini chocolate chips)
Confectioners' sugar, for dusting (optional)
1. Dissolve the espresso in the boiling water, and set aside to cool to tepid. (I omitted)
2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and the confectioners' sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla and espresso, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don't work the dough much once the flour is incorporated. Fold in the chopped chocolate with a sturdy rubber spatula.
3. Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2-inch rectangle that's 1/4-inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn't cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.
4. Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
5. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.
6. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale - they shouldn't take on much color. Transfer the cookies to a rack.
7. If you'd like, dust the cookies with confectioners' sugar while they are still hot. Cool the cookies to room temperature before serving.
Makes 32 cookies
1 Tbsp instant espresso powder (I omitted)
1 Tbsp boiling water (I omitted)
2 sticks (8 oz.) unsalted butter, at room temperature
2/3 c. confectioners sugar (aka powdered sugar)
1/2 tsp. pure vanilla extract
2 c. all-purpose flour
4 oz. bittersweet chocolate (plain, or a toffee variety), finely chopped or 3/4 c. store-bought mini chocolate chips (I opted for the mini chocolate chips)
Confectioners' sugar, for dusting (optional)
1. Dissolve the espresso in the boiling water, and set aside to cool to tepid. (I omitted)
2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and the confectioners' sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla and espresso, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don't work the dough much once the flour is incorporated. Fold in the chopped chocolate with a sturdy rubber spatula.
3. Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2-inch rectangle that's 1/4-inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn't cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.
4. Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
5. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.
6. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale - they shouldn't take on much color. Transfer the cookies to a rack.
7. If you'd like, dust the cookies with confectioners' sugar while they are still hot. Cool the cookies to room temperature before serving.
Dad's Stuffing
Dad's Stuffing
2 Bags #2 onion & sage flavored dry stuffing bags
1 small onion, chopped finely
celery (tons)
a few apples with skin
"innerds" chopped, if desired (eeeew!!)
butter
stock
Toss ingredients together
2 Bags #2 onion & sage flavored dry stuffing bags
1 small onion, chopped finely
celery (tons)
a few apples with skin
"innerds" chopped, if desired (eeeew!!)
butter
stock
Toss ingredients together
Tropical Fruit Tart
Tropical Fruit Tart - Epicurious.com
1 refrigerated pie crust (half of 15-oz. package), room temperature
1 tsp. all purpose flour
1 8-oa package cream cheese, room temperature
1/4 c. sugar
1/4 c. whipping cream
1 Tbsp. fresh lemon juice
3/4 tsp. vanilla extract
1/2 small pineapple, peeled, halved, cored, thinly sliced
3 kiwis, peeled, thinly sliced
1 large mango, peeled, thinly sliced
2 Tbsp. apricot preserves
(reviews also recommend peaches, blackberries, strawberries, raspberries, pineapple, and kiwis.)
Preheat oven to 425 degrees F. Unfold crust.
Using wet fingertips, press together any cracks to seal. Place crust, floured side down, in 9-inch-diameter tart pan with removable bottom. Fold overhang in; press firmly, forming double-thick sides. Pierce bottom of crust with fork. Bake until golden, about 14 minutes. Cool completely.
Beat cream cheese and sugar in large bowl until smooth. Beat in whipping cream, lemon juice, and vanilla. Spread filling in prepared crust. Refrigerate until filling is firm, about 1 hour.
Arrange pineapple, kiwis, and mango atop tart. Stir preserves in saucepan over low heat until melted. Brush preserves over fruit. Chill tart up to 2 hours.
Serves 8
Bon Appétit, July 1996
1 refrigerated pie crust (half of 15-oz. package), room temperature
1 tsp. all purpose flour
1 8-oa package cream cheese, room temperature
1/4 c. sugar
1/4 c. whipping cream
1 Tbsp. fresh lemon juice
3/4 tsp. vanilla extract
1/2 small pineapple, peeled, halved, cored, thinly sliced
3 kiwis, peeled, thinly sliced
1 large mango, peeled, thinly sliced
2 Tbsp. apricot preserves
(reviews also recommend peaches, blackberries, strawberries, raspberries, pineapple, and kiwis.)
Preheat oven to 425 degrees F. Unfold crust.
Using wet fingertips, press together any cracks to seal. Place crust, floured side down, in 9-inch-diameter tart pan with removable bottom. Fold overhang in; press firmly, forming double-thick sides. Pierce bottom of crust with fork. Bake until golden, about 14 minutes. Cool completely.
Beat cream cheese and sugar in large bowl until smooth. Beat in whipping cream, lemon juice, and vanilla. Spread filling in prepared crust. Refrigerate until filling is firm, about 1 hour.
Arrange pineapple, kiwis, and mango atop tart. Stir preserves in saucepan over low heat until melted. Brush preserves over fruit. Chill tart up to 2 hours.
Serves 8
Bon Appétit, July 1996
Tuesday, May 20, 2008
Ultimate Chocolate Chip Cookies
Ultimate Chocolate Chip Cookies - tollhouse? nestle?
* This is the one mom made when we were in high school *
1 1/2 c. Crisco
2 1/2 c. brown sugar
4 Tbsp. milk
2 Tbsp. vanilla
2 eggs
4 c. flour
2 tsp. salt
2 tsp. baking soda
2 c. chocolate chips
* This is the one mom made when we were in high school *
1 1/2 c. Crisco
2 1/2 c. brown sugar
4 Tbsp. milk
2 Tbsp. vanilla
2 eggs
4 c. flour
2 tsp. salt
2 tsp. baking soda
2 c. chocolate chips
Monster Cookies VI
Monster Cookies VI - from allrecipes.com
3 eggs
1 1/2 cups packed brown sugar
1 c. white sugar
1 tsp. vanilla extract
1 tsp. corn syrup
2 tsp. baking soda
1/2 c. butter
1 1/2 c. peanut butter
4 1/2 c. rolled oats
1 c. semisweet chocolate chips
1 c. candy-coated milk chocolate pieces
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a very large bowl, beat the eggs.
3. Add the remaining ingredients in order, mixing well.
4. Use an ice cream scoop to put on ungreased cookie sheet. Bake for 12 to 15 minutes.
3 eggs
1 1/2 cups packed brown sugar
1 c. white sugar
1 tsp. vanilla extract
1 tsp. corn syrup
2 tsp. baking soda
1/2 c. butter
1 1/2 c. peanut butter
4 1/2 c. rolled oats
1 c. semisweet chocolate chips
1 c. candy-coated milk chocolate pieces
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a very large bowl, beat the eggs.
3. Add the remaining ingredients in order, mixing well.
4. Use an ice cream scoop to put on ungreased cookie sheet. Bake for 12 to 15 minutes.
Chocolate Peppermint Pinwheel Cookies and Sugar Cookies
Chocolate Peppermint Pinwheel Cookies
Recipe courtesy of Alton Brown, Food Network
1 batch Sugar Cookies, recipe follows
3 oz. unsweetened chocolate, melted
1 tsp. vanilla extract
1 egg yolk
1 tsp. peppermint extract
1/2 c. crushed candy canes or peppermint candies
Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to the other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in wax paper and refrigerate for 2 hours.
Preheat oven to 375 degrees.
Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.
Sugar Cookie:
3 cups all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
1 c. unsalted butter, softened
1 c. sugar
1 egg, beaten
1 Tbsp. milk
Powdered sugar, for rolling out dough
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. 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. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice, as desired. Store in an airtight container for up to 1 week.
Recipe courtesy of Alton Brown, Food Network
1 batch Sugar Cookies, recipe follows
3 oz. unsweetened chocolate, melted
1 tsp. vanilla extract
1 egg yolk
1 tsp. peppermint extract
1/2 c. crushed candy canes or peppermint candies
Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to the other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in wax paper and refrigerate for 2 hours.
Preheat oven to 375 degrees.
Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.
Sugar Cookie:
3 cups all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
1 c. unsalted butter, softened
1 c. sugar
1 egg, beaten
1 Tbsp. milk
Powdered sugar, for rolling out dough
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. 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. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice, as desired. Store in an airtight container for up to 1 week.
Sunday, May 18, 2008
Cream Cheese Coffee Cake
Cream Cheese Coffee Cakes - Julie Badgerow
1 pkg. dry yeast (active)
1/4 c. lukewarm water
1 tsp. sugar
1 egg, lightly beaten
2 c. flour
1/4 tsp. salt
3/4 c. butter, softened (NO margarine!)
2 - 8 oz. pkg. cream cheese
1 c. sugar
1 tsp. lemon juice
Mix yeast, water, and sugar in a small bowl. Let stand 10 minutes. Add egg, and mix.
In a medium bowl, cut butter into flour. Add salt and mix until crumbly.
Add yeast mix to flour mix. Divide into two balls. Roll each into an 8 x 10 -inch rectangle (approximately).
Beat cream cheese together with sugar and lemon. Spread half on each rectangle. Fold all sides in and bake immediately at 375 for 25 minutes, until golden brown. Sprinkle with powdered sugar (if desired).
Notes from Julie B:
- The idea is that you need to get them rolled, filled, and into the oven ASAP because of the yeast.
- Make sure your yeast is fresh. If it doesn't react while it sets, it is no good.
- Use butter, not margarine.
- DON'T over cook. Butter will burn.
- DON'T grease the cookie sheet. I use airbake cookie sheets - they're perfect for this.
- The first time takes a while to make, then you can mass produce them :)
1 pkg. dry yeast (active)
1/4 c. lukewarm water
1 tsp. sugar
1 egg, lightly beaten
2 c. flour
1/4 tsp. salt
3/4 c. butter, softened (NO margarine!)
2 - 8 oz. pkg. cream cheese
1 c. sugar
1 tsp. lemon juice
Mix yeast, water, and sugar in a small bowl. Let stand 10 minutes. Add egg, and mix.
In a medium bowl, cut butter into flour. Add salt and mix until crumbly.
Add yeast mix to flour mix. Divide into two balls. Roll each into an 8 x 10 -inch rectangle (approximately).
Beat cream cheese together with sugar and lemon. Spread half on each rectangle. Fold all sides in and bake immediately at 375 for 25 minutes, until golden brown. Sprinkle with powdered sugar (if desired).
Notes from Julie B:
- The idea is that you need to get them rolled, filled, and into the oven ASAP because of the yeast.
- Make sure your yeast is fresh. If it doesn't react while it sets, it is no good.
- Use butter, not margarine.
- DON'T over cook. Butter will burn.
- DON'T grease the cookie sheet. I use airbake cookie sheets - they're perfect for this.
- The first time takes a while to make, then you can mass produce them :)
Oven Baked French Toast
Oven Baked French Toast - Ann Stidham
1/2 loaf french bread cut into 1/2 inch slices
4 eggs
1 c. milk
1 c. half and half
1 tsp. vanilla
1/4 tsp. nutmeg
1/4 tsp. cinnamon
Grease 8 x 10 pan - put bread in pan until lined close. Pour over egg mixture. Refridgerate overnight. Top bread with :
3/4 c. butter
1 1/3 c. brown sugar
3 Tbsp. corn syrup
1 1/3 c. pecans
Melt last 4 ingredients in pan until combined.
Bake at 350 for 50 minutes
1/2 loaf french bread cut into 1/2 inch slices
4 eggs
1 c. milk
1 c. half and half
1 tsp. vanilla
1/4 tsp. nutmeg
1/4 tsp. cinnamon
Grease 8 x 10 pan - put bread in pan until lined close. Pour over egg mixture. Refridgerate overnight. Top bread with :
3/4 c. butter
1 1/3 c. brown sugar
3 Tbsp. corn syrup
1 1/3 c. pecans
Melt last 4 ingredients in pan until combined.
Bake at 350 for 50 minutes
Cinnamon Bread
Cinnamon Bread - Erinn Caley
1/4 c. warm water
1 Tbsp. dry active yeast
Combine water and yeast in a small bowl and stir to dissolve. Set aside.
2 c. whole wheat bread flour
1 c. scalded milk
3/4 c. orange juice
1/2 c. sugar
1/4 c. oil or butter
1 egg
1 Tbsp. grated orange peel
1 1/2 tsp. salt
Combine in a large mixing bowl and mix well. When cooled to lukewarm, add yeast mixture and mix.
4 1/2 to 5 1/2 c. bread flour
Add enough flour to make a soft dough. Knead 8 - 10 minutes until smooth. Place in a greased bowl, turn to grease both sides, cover with a damp cloth and let rise until doubled in bulk, about 1 1/4 hours. Punch down and divide in half. Roll or stretch each portion to a rectangle measuring about 15 x 7 inches.
1 1/3 c. sugar
1 Tbsp ground cinnamon
Combine and divide into two parts. Sprinkle evenly on the two rectanges of dough. Roll up, jelly-roll fashion, form short end and place in greased 9 x 5 -inch pans. Let rise until doubled. Bake in preheated oven at 350 for about 30 minutes. Leave in pans 5 minutes then remove and cool on wire rack.
Serves 2 - 9 x 5 inch loaves.
1/4 c. warm water
1 Tbsp. dry active yeast
Combine water and yeast in a small bowl and stir to dissolve. Set aside.
2 c. whole wheat bread flour
1 c. scalded milk
3/4 c. orange juice
1/2 c. sugar
1/4 c. oil or butter
1 egg
1 Tbsp. grated orange peel
1 1/2 tsp. salt
Combine in a large mixing bowl and mix well. When cooled to lukewarm, add yeast mixture and mix.
4 1/2 to 5 1/2 c. bread flour
Add enough flour to make a soft dough. Knead 8 - 10 minutes until smooth. Place in a greased bowl, turn to grease both sides, cover with a damp cloth and let rise until doubled in bulk, about 1 1/4 hours. Punch down and divide in half. Roll or stretch each portion to a rectangle measuring about 15 x 7 inches.
1 1/3 c. sugar
1 Tbsp ground cinnamon
Combine and divide into two parts. Sprinkle evenly on the two rectanges of dough. Roll up, jelly-roll fashion, form short end and place in greased 9 x 5 -inch pans. Let rise until doubled. Bake in preheated oven at 350 for about 30 minutes. Leave in pans 5 minutes then remove and cool on wire rack.
Serves 2 - 9 x 5 inch loaves.
Orange Julius
Orange Julius
6 oz. can frozen orange juice
6 oz. water
6 oz. milk
1/4 c. sugar
1 tsp. vanilla
10 - 12 ice cubes
Combine all ingredients in blender, blend until frothy.
6 oz. can frozen orange juice
6 oz. water
6 oz. milk
1/4 c. sugar
1 tsp. vanilla
10 - 12 ice cubes
Combine all ingredients in blender, blend until frothy.
Frozen Fruit Salad
Frozen Fruit Salad/Dessert
8 to 9 oz. frozen whipped topping, thawed
1 can sweetened condensed milk
21 oz. can cherry pie filling
21 oz. can pineapple tidbits or crushed pineapple (I prefer crushed)
4 oz. coarsely chopped pecans (optional)
1/2 c. coconut (optional)
Gently fold all ingredients together. Spoon into muffin pans lined with cupcake liners. Freeze. Thaw slightly before serving.
8 to 9 oz. frozen whipped topping, thawed
1 can sweetened condensed milk
21 oz. can cherry pie filling
21 oz. can pineapple tidbits or crushed pineapple (I prefer crushed)
4 oz. coarsely chopped pecans (optional)
1/2 c. coconut (optional)
Gently fold all ingredients together. Spoon into muffin pans lined with cupcake liners. Freeze. Thaw slightly before serving.
Puppy Chow
Puppy Chow
Melt 1 stick margarine (1/2 c.).
Add 1 c. chocolate chips and 1/2 c. peanut butter.
Cook until smooth.
Put 12.3 oz. Crispix in bowl.
Pour melted mixture over Crispix and mix well.
Sprinkle 1/2 - 1 lb. powdered sugar over mixture and stir well.
Melt 1 stick margarine (1/2 c.).
Add 1 c. chocolate chips and 1/2 c. peanut butter.
Cook until smooth.
Put 12.3 oz. Crispix in bowl.
Pour melted mixture over Crispix and mix well.
Sprinkle 1/2 - 1 lb. powdered sugar over mixture and stir well.
Chocolate Drop Cookies
Chocolate Drop Cookies
1/2 c. peanut butter (note - I use more, probably about 3/4 c. - I <3 peanut butter!)
3 c. quick rolled oats
1 tsp. vanilla
2 c. sugar
1/2 c. milk
3 Tbsp. cocoa
1/4 c. margarine
1. Combine peanut butter, rolled oats, vanilla. Blend to form crumb mixture.
2. Combine remaining ingredients in saucepan; bring to full boil for 1 minute.
3. Stir into oatmeal mixture (stir for 1 minute if too soupy).
4. Drop quickly by spoonful onto wax paper.
1/2 c. peanut butter (note - I use more, probably about 3/4 c. - I <3 peanut butter!)
3 c. quick rolled oats
1 tsp. vanilla
2 c. sugar
1/2 c. milk
3 Tbsp. cocoa
1/4 c. margarine
1. Combine peanut butter, rolled oats, vanilla. Blend to form crumb mixture.
2. Combine remaining ingredients in saucepan; bring to full boil for 1 minute.
3. Stir into oatmeal mixture (stir for 1 minute if too soupy).
4. Drop quickly by spoonful onto wax paper.
Pay Day Bars
Pay Day Bars - Aunt Joy
1 c. white sugar
1 c. light Karo syrup
Mix in sauce pan and bring to a boil. Remove from heat and add:
1 c. creamy peanut butter
1 tsp. vanilla
1 c. peanuts
6 c. Rice Chex
Put in 9 x 13 -inch pan. Cool and cut into bars.
1 c. white sugar
1 c. light Karo syrup
Mix in sauce pan and bring to a boil. Remove from heat and add:
1 c. creamy peanut butter
1 tsp. vanilla
1 c. peanuts
6 c. Rice Chex
Put in 9 x 13 -inch pan. Cool and cut into bars.
Ice Cream Crunch Dessert
Ice Cream Crunch Dessert - ??
1 pkg. German Chocolate Cake mix
3/4 c. soft margarine
1/2 c. brown sugar
1/2 c. chopped nuts or coconut (optional)
1/2 gallon ice cream
Mix dry ingredients and add margarine. Cut with a pastry blender until crumbly. Spread in 11" x 14" pan and bake 12 - 17 minutes at 350. Remove from oven and stir to crumble. Cool completely. Stir into slightly softened ice cream and spoon into 9" x 13" pan. Freeze at least 4 hours.
1 pkg. German Chocolate Cake mix
3/4 c. soft margarine
1/2 c. brown sugar
1/2 c. chopped nuts or coconut (optional)
1/2 gallon ice cream
Mix dry ingredients and add margarine. Cut with a pastry blender until crumbly. Spread in 11" x 14" pan and bake 12 - 17 minutes at 350. Remove from oven and stir to crumble. Cool completely. Stir into slightly softened ice cream and spoon into 9" x 13" pan. Freeze at least 4 hours.
Chocolate Fudge
Chocolate Fudge - Mary Buist
2 1/4 c. sugar
1/4 c. margarine
1 c. marshmallow creme
3/4 c. evaporated milk
Cook and stir to full boil. Boil 5 minutes.
Take from heat and add:
1 c. semi-sweet chocolate chips
1 c. nuts (if desired)
Pour into buttered 8-9" square pan. Makes 2 lbs, or approximately 30 pieces.
2 1/4 c. sugar
1/4 c. margarine
1 c. marshmallow creme
3/4 c. evaporated milk
Cook and stir to full boil. Boil 5 minutes.
Take from heat and add:
1 c. semi-sweet chocolate chips
1 c. nuts (if desired)
Pour into buttered 8-9" square pan. Makes 2 lbs, or approximately 30 pieces.
Banana Bars
Banana Bars - Kari Hilleshiem
1/2 c. butter or margarine
1 1/2 c. sugar
2 eggs
1/2 tsp. salt
1 tsp. baking soda
3/4 c. buttermilk
2 large, ripe bananas, mashed
2 c. flour
1 tsp. vanilla
Combine butter and sugar. Mix well. Add eggs, one at a time. Add buttermilk and bananas and mix well. Combine flour, salt, and soda; add to butter-egg mixture. Add vanilla. Pour mixture into a greased jelly-roll pan (15.5 x 10.5 x 1 inch). Bake 20 minutes at 350. Do not overbake.
Frosting
1 pkg. (3 oz.) cream cheese
1 1/2 tsp. milk
1/4 c. margarine
2 c. powdered sugar
1 tsp. vanilla
Mix first three ingredients well, then add sugar and vanilla.
1/2 c. butter or margarine
1 1/2 c. sugar
2 eggs
1/2 tsp. salt
1 tsp. baking soda
3/4 c. buttermilk
2 large, ripe bananas, mashed
2 c. flour
1 tsp. vanilla
Combine butter and sugar. Mix well. Add eggs, one at a time. Add buttermilk and bananas and mix well. Combine flour, salt, and soda; add to butter-egg mixture. Add vanilla. Pour mixture into a greased jelly-roll pan (15.5 x 10.5 x 1 inch). Bake 20 minutes at 350. Do not overbake.
Frosting
1 pkg. (3 oz.) cream cheese
1 1/2 tsp. milk
1/4 c. margarine
2 c. powdered sugar
1 tsp. vanilla
Mix first three ingredients well, then add sugar and vanilla.
Morning Glory Muffins
Morning Glory Muffins - taken directly from culinaryconcoctionsbypeabody.com
1/2 cup seedless raisins
1/3 cup walnut halves
2 cups all-purpose flour
1/2 cup granulated sugar
2 1/4 tsp cinnamon
1 1/2 tsp baking soda
1/4 tsp salt
1 medium carrot, grated
1 Granny Smith apple, peeled and grated
3/4 cup chopped pineapple
3 eggs
1/4 cup canola oil
6 TBSP unsalted butter, melted
1 TBSP freshly squeeze lemon juice
1 tsp pure vanilla extract
1/2 cup shredded, unsweetened coconut
Preheat oven to 350F.
Brush insides of muffin tin with canola oil.
Place raisins in a small bowl and cover with hot tap water. Let sit for 10 minute while raisins plump, then strain and squeeze out excess liquid with your hands. Set aside. Place walnuts on a rimmed baking sheet and toast until golden brown, about 15 minutes. Let cool, then chop coarsely and set aside.
Sift four, sugar, cinnamon, baking soda, and salt into a medium bowl. Mix gently with a wooden spoon and set aside. In a separate medium bowl, combine raisins, walnuts, carrot, apple, pineapple, eggs, canola oil, melted butter, lemon juice, vanilla extract and coconut; mix with a wooden spoon until combined. Add the dry ingredients and continue stirring just until all the dry ingredients are moistened. It’s important not to over mix.
Scoop batter into oiled muffin tin, filling the cups to the top. Bake on the center rack of the oven for 40-45 minutes(15-20 for mini). Let cool for 20 minutes, then slide a fork sown the sides of each muffin and gently lift it from the pan.
Chocolate White Chocolate Chunk Cookies
Chocolate White Chocolate Chunk Cookies - Barefoot Contessa, Food Network
1/2 pound unsalted butter, at room temperature
1 cup light brown sugar, packed
1 cup granulated sugar
2 tsp. pure vanilla extract
2 extra-large eggs, at room temperature
2/3 c. unsweetened cocoa
2 c. flour
1 tsp. baking soda
1 tsp. kosher salt
1 1/2 good white chocolate, coarsely chopped
Preheat the oven to 350.
Cream the butter and 2 sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate.
Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4 inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
1/2 pound unsalted butter, at room temperature
1 cup light brown sugar, packed
1 cup granulated sugar
2 tsp. pure vanilla extract
2 extra-large eggs, at room temperature
2/3 c. unsweetened cocoa
2 c. flour
1 tsp. baking soda
1 tsp. kosher salt
1 1/2 good white chocolate, coarsely chopped
Preheat the oven to 350.
Cream the butter and 2 sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate.
Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4 inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
Naughty Hula Pie
Naughty Hula Pie - allrecipes.com
1 (9 inch) prepared Oreo cookie crumb crust
1 quart vanilla ice cream, softened
6.5 oz jar chopped macadamia nuts
1 (12 oz) jar hot fudge topping
1/2 c. heavy whipping cream, whipped
Reserve 1/2 cup of the nuts and stir the remaining nuts into the ice cream. Fill the cookie shell and return to the freezer until firm.
When ready to serve, cover the top with fudge sauce, dollop with whipped cream and sprinkle with the reserved 1/2 cup chopped macadamia nuts.
See similar recipe here.
1 (9 inch) prepared Oreo cookie crumb crust
1 quart vanilla ice cream, softened
6.5 oz jar chopped macadamia nuts
1 (12 oz) jar hot fudge topping
1/2 c. heavy whipping cream, whipped
Reserve 1/2 cup of the nuts and stir the remaining nuts into the ice cream. Fill the cookie shell and return to the freezer until firm.
When ready to serve, cover the top with fudge sauce, dollop with whipped cream and sprinkle with the reserved 1/2 cup chopped macadamia nuts.
See similar recipe here.
Lava Flow
Lava Flow
1 1/2 oz. Light Rum
2 oz. pineapple juice
1 oz. cream of coconut
1/2 banana
1/4 c. strawberry puree
1/2 c. crushed ice
Combine all ingredients in a blender except strawberry puree. Blend 20-30 seconds. Pour strawberry puree into a hurricane or collins glass. Follow with the blended mixture. This creates the flow.
Garnish with a pineapple wedge and paper umbrella.
Spiced Pumpkin Bread
Spiced Pumpkin Bread - epicurious.com (Bon Appétit, November 1995)
2 c. white sugar (originally calls for 3 c. white sugar, I like to split into white and brown)
1 c. brown sugar
1 c. vegetable oil
3 large eggs
1 - 16 oz. can solid-pack pumpkin (I like 2 cans)
3 c. all-purpose flour
1 tsp. ground cloves (I like to double the amount of spices)
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1 c. coarsely chopped walnuts (optional)
Preheat oven to 350. Butter and flour two 9 x 5 x 3 -inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt, and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of lovaes. Turn loaves out onto racks and cool completely.
Makes 2 loaves
2 c. white sugar (originally calls for 3 c. white sugar, I like to split into white and brown)
1 c. brown sugar
1 c. vegetable oil
3 large eggs
1 - 16 oz. can solid-pack pumpkin (I like 2 cans)
3 c. all-purpose flour
1 tsp. ground cloves (I like to double the amount of spices)
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1 c. coarsely chopped walnuts (optional)
Preheat oven to 350. Butter and flour two 9 x 5 x 3 -inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt, and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of lovaes. Turn loaves out onto racks and cool completely.
Makes 2 loaves
Sweet Potatoes
Sweet Potatoes - Jenny
1 can sweet potatoes (1 lb. 13 oz.)
1 c. sugar
2 eggs
1 tsp. vanilla
(1 c. evaporated milk)
1/2 c. milk
1/4 c. butter (1/2 stick)
Drain and mash potatoes, melt butter. Mix everything together. Bake at 400 for 15 minutes.
Topping
1/2 c. corn flakes
1/2 c. coconut
1/4 c. chopped pecans
Add topping. Melt 1/2 stick of butter, and pour over the topping. Bake another 10 - 12 minutes.
1 can sweet potatoes (1 lb. 13 oz.)
1 c. sugar
2 eggs
1 tsp. vanilla
(1 c. evaporated milk)
1/2 c. milk
1/4 c. butter (1/2 stick)
Drain and mash potatoes, melt butter. Mix everything together. Bake at 400 for 15 minutes.
Topping
1/2 c. corn flakes
1/2 c. coconut
1/4 c. chopped pecans
Add topping. Melt 1/2 stick of butter, and pour over the topping. Bake another 10 - 12 minutes.
Cinnamon Apple Cake
Cinnamon Apple Cake - Norah
1 3/4 c. sugar, divided
1 stick margarine, softened
1 tsp. vanilla
6 oz. cream cheese, softened
2 large eggs
1 1/2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. cinnamon
4 c. peeled apples, thinly sliced
cooking spray
Beat 1 1/2 c. sugar, margarine, vanilla, and cream cheese until well blended. Add eggs, one at a time, beating well after each. Combine flour, baking powder, and salt. Add this mixture to the creamed mixture, beating at a low speed until blended.
Combine 1/4 c sugar and cinnamon. Combine 2 Tablespoons cinnamon mixture and apples in a bowl, stirring to coat. Add apples to batter and stir. Pour into springform pan coated with cooking spray and sprinkle with remaining cinnamon mixture.
Bake for 1 hour and 15 minutes or until cake pulls away from the sides of the pan. Cool completely on a wire rack or leave it in the pan for a few hours (she lets it cool overnight and takes it out of the pan the next day). Eat and enjoy!
1 3/4 c. sugar, divided
1 stick margarine, softened
1 tsp. vanilla
6 oz. cream cheese, softened
2 large eggs
1 1/2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. cinnamon
4 c. peeled apples, thinly sliced
cooking spray
Beat 1 1/2 c. sugar, margarine, vanilla, and cream cheese until well blended. Add eggs, one at a time, beating well after each. Combine flour, baking powder, and salt. Add this mixture to the creamed mixture, beating at a low speed until blended.
Combine 1/4 c sugar and cinnamon. Combine 2 Tablespoons cinnamon mixture and apples in a bowl, stirring to coat. Add apples to batter and stir. Pour into springform pan coated with cooking spray and sprinkle with remaining cinnamon mixture.
Bake for 1 hour and 15 minutes or until cake pulls away from the sides of the pan. Cool completely on a wire rack or leave it in the pan for a few hours (she lets it cool overnight and takes it out of the pan the next day). Eat and enjoy!
Apple Pizza
Apple Pizza - Andrea Gilbert
Flat pie crust
7 medium tart apples, peeled and cored
1/4 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
3/4 c. flour
1/2 c. brown sugar
1/2 c. butter
Roll pastry flat on foil and put on cookie sheet.
Slice apples, place on the pastry. Sprinkle with sugar and spices.
Cut butter into flour and brown sugar. Mix until crumbly. Sprinkle on top.
Bake at 450 for 20 minutes.
Flat pie crust
7 medium tart apples, peeled and cored
1/4 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
3/4 c. flour
1/2 c. brown sugar
1/2 c. butter
Roll pastry flat on foil and put on cookie sheet.
Slice apples, place on the pastry. Sprinkle with sugar and spices.
Cut butter into flour and brown sugar. Mix until crumbly. Sprinkle on top.
Bake at 450 for 20 minutes.
Beer Bread
Beer Bread - cooksrecipe.com
3 c. all-purpose flour
3 tsp. baking powder
1 1/2 tsp. salt
3 Tbsp. sugar
1 can (12 oz.) beer
3 Tbsp melted butter (optional)
1. Preheat oven to 375. Lightly grease 9" loaf pan.
2. Combine all ingredients - mix well.
3. Pour into loaf pan. Top with melted butter (optional).
4. Bake one hour.
3 c. all-purpose flour
3 tsp. baking powder
1 1/2 tsp. salt
3 Tbsp. sugar
1 can (12 oz.) beer
3 Tbsp melted butter (optional)
1. Preheat oven to 375. Lightly grease 9" loaf pan.
2. Combine all ingredients - mix well.
3. Pour into loaf pan. Top with melted butter (optional).
4. Bake one hour.
Girl Scout Cookie Pie
Girl Scout Cookie Pie aka Thin Mint Pie - origin unknown
14 (1 sleeve) frozen Girl Scout Thin Mint Cookies
3 warm eggs (use whites only)
3/4 c. sugar
1/2 tsp. vanilla
Beat egg whites (with a dash of salt) until firm. Beat until soft peaks form and add sugar. Add in cookie crumbs and vanilla. Spread in buttered 9" pie plate. Bake at 325 for 35 minutes.
Best when served with a generous dollop of freshly made whipped cream.
14 (1 sleeve) frozen Girl Scout Thin Mint Cookies
3 warm eggs (use whites only)
3/4 c. sugar
1/2 tsp. vanilla
Beat egg whites (with a dash of salt) until firm. Beat until soft peaks form and add sugar. Add in cookie crumbs and vanilla. Spread in buttered 9" pie plate. Bake at 325 for 35 minutes.
Best when served with a generous dollop of freshly made whipped cream.
Blueberry Pound Cake
Blueberry Pound Cake - Megan Heep
1 c. butter, softened
2 c. sugar
4 eggs
1 tsp. vanilla
3 c. flour, divided
1/2 tsp. salt
1 tsp. baking powder
1 pint blueberries
Cream butter and sugar. Add eggs, one at a time. Beat until light and fluffy. Add vanilla. In a different bowl, sift 2 cups of flour, baking powder, and salt together. Add to creamed mixture and beat. Dredge blueberries in remaining flour. Fold blueberries into batter. Pour into a bundt pan that is buttered and coated with sugar. Bake at 325 for 1 hour and 15 minutes.
1 c. butter, softened
2 c. sugar
4 eggs
1 tsp. vanilla
3 c. flour, divided
1/2 tsp. salt
1 tsp. baking powder
1 pint blueberries
Cream butter and sugar. Add eggs, one at a time. Beat until light and fluffy. Add vanilla. In a different bowl, sift 2 cups of flour, baking powder, and salt together. Add to creamed mixture and beat. Dredge blueberries in remaining flour. Fold blueberries into batter. Pour into a bundt pan that is buttered and coated with sugar. Bake at 325 for 1 hour and 15 minutes.
Baked Oatmeal
Baked Oatmeal - Jen Dakin
12" x 10" pan (or 9" x 13" will work)
1 c. oil
2 c. brown sugar
4 eggs
6 c. oatmeal
2 1/2 tsp. baking powder
2 tsp. salt
2 c. milk
Preheat oven to 350. Cream oil, sugar, and eggs. Add oats, baking powder, salt, and milk. Mix well. Pour into greased pan. Bake for 20 minutes.
12" x 10" pan (or 9" x 13" will work)
1 c. oil
2 c. brown sugar
4 eggs
6 c. oatmeal
2 1/2 tsp. baking powder
2 tsp. salt
2 c. milk
Preheat oven to 350. Cream oil, sugar, and eggs. Add oats, baking powder, salt, and milk. Mix well. Pour into greased pan. Bake for 20 minutes.
$52 Cookies
$52 Cookies - heavenly origin
14 oz. caramels
1/3 c. evaporated milk
1 pkg. German Chocolate cake mix
1 Tbsp. water
1/2 c. softened butter
6 oz. semisweet chocolate chips
Preheat oven to 350. Grease and flour 9" x 13" baking pan. Combine caramels and evaporated milk. Cook over low heat, stirring constantly until caramels are melted. Keep warm.
In a large bowl, combine all other ingredients, except chocolate chips. Stir with fork until crumbly, but holds together. Press 1/2 of the dough into prepared pan, reserve the rest for topping. Bake at 350 for 6 minutes.
Take out of oven. Sprinkle chocolate chips over baked dough. Spread (spoon) caramel over chocolate chips. Sprinkle with remaining dough. Bake for 15-20 minutes.
Cool completely.
14 oz. caramels
1/3 c. evaporated milk
1 pkg. German Chocolate cake mix
1 Tbsp. water
1/2 c. softened butter
6 oz. semisweet chocolate chips
Preheat oven to 350. Grease and flour 9" x 13" baking pan. Combine caramels and evaporated milk. Cook over low heat, stirring constantly until caramels are melted. Keep warm.
In a large bowl, combine all other ingredients, except chocolate chips. Stir with fork until crumbly, but holds together. Press 1/2 of the dough into prepared pan, reserve the rest for topping. Bake at 350 for 6 minutes.
Take out of oven. Sprinkle chocolate chips over baked dough. Spread (spoon) caramel over chocolate chips. Sprinkle with remaining dough. Bake for 15-20 minutes.
Cool completely.
No-Bake Pie Filling
No-Bake Pie Filling - Mary Buist
1 c. sugar
3 Tbsp. corn starch
1 c. water
2 Tbsp. light corn syrup
3 Tbsp. dry gelatin (fruit flavored)
Mix sugar, starch, water, and syrup. Boil until clear. Add gelatin. Cool slightly, add fruit. Filling will be thin, but pour into 8" shell, cool. It will thicken.
Fruit (& amount) Flavor of Gelatin suggested
1 pint raspberries Raspberry
1 pint blueberries Blackberry, lemon, or blueberry
1 quart strawberries Strawberry
8 peaches, sliced Peach
* Dad says double the fruit
1 c. sugar
3 Tbsp. corn starch
1 c. water
2 Tbsp. light corn syrup
3 Tbsp. dry gelatin (fruit flavored)
Mix sugar, starch, water, and syrup. Boil until clear. Add gelatin. Cool slightly, add fruit. Filling will be thin, but pour into 8" shell, cool. It will thicken.
Fruit (& amount) Flavor of Gelatin suggested
1 pint raspberries Raspberry
1 pint blueberries Blackberry, lemon, or blueberry
1 quart strawberries Strawberry
8 peaches, sliced Peach
* Dad says double the fruit
Hot Fudge Sauce
Hot Fudge Sauce - Mary Buist
1 c. sugar
1 Tbsp. cocoa
3 Tbsp. butter
1/2 c. evaporated milk
1 tsp. vanilla
1/2 c. clear corn syrup
Combine sugar and cocoa. Add butter, melt. Add milk and bring to a boil. Full boil 3 -4 minutes. Remove from heat and add the remaining ingredients.
1 c. sugar
1 Tbsp. cocoa
3 Tbsp. butter
1/2 c. evaporated milk
1 tsp. vanilla
1/2 c. clear corn syrup
Combine sugar and cocoa. Add butter, melt. Add milk and bring to a boil. Full boil 3 -4 minutes. Remove from heat and add the remaining ingredients.
Martha's Crazy Cake
Martha's Crazy Cake - ??
1 1/2 c. flour
1 c. sugar
2 - 2 1/2 Tbsp. cocoa
1 tsp. salt
1 tsp. baking soda
5 Tbsp. vegetable oil
2 tsp. vinegar
1 tsp. vanilla
1 c. cold water
Preheat oven to 350. Put flour, sugar, cocoa, salt and baking soda in 8" or 9" square or circle pan. Stir with fork until well mixed. Use a fork to make 3 holes, or wells, in the flour mixture. Pour the oil into one hole. Pour the vanilla in the second hole. Pour the vinegar into the third hole. Pour the water on top. Mix together with the fork, mix well. Bake for 20 to 30 minutes.
1 1/2 c. flour
1 c. sugar
2 - 2 1/2 Tbsp. cocoa
1 tsp. salt
1 tsp. baking soda
5 Tbsp. vegetable oil
2 tsp. vinegar
1 tsp. vanilla
1 c. cold water
Preheat oven to 350. Put flour, sugar, cocoa, salt and baking soda in 8" or 9" square or circle pan. Stir with fork until well mixed. Use a fork to make 3 holes, or wells, in the flour mixture. Pour the oil into one hole. Pour the vanilla in the second hole. Pour the vinegar into the third hole. Pour the water on top. Mix together with the fork, mix well. Bake for 20 to 30 minutes.
Apple Pie (Shad's favorite)
Apple Pie - ??
Pastry for 9" two-crust pie
3/4 c. sugar
1/4 c. flour
1/2 tsp. nutmeg
1/2 tsp. cinnamon
dash of salt
6 c. thinly sliced, skinned, and pared tart apples
2 Tbsp. margarine or butter
Heat oven to 425. Prepare pastry. Mix flour, sugar, nutmeg, cinnamon, and salt. Stir in apples. Turn into pastry-lined pie plate. Dot with margarine. Cover with top crust; seal and flute. Cut slits in top. Cover edge with strips of aluminum foil; remove foil during last 15 minutes of baking. Put an aluminum-foil lined cookie sheet underneath pie in oven. Bake until crust is brown and juice begins to bubble through slits, about 40 to 50 minutes
Pastry for 9" two-crust pie
3/4 c. sugar
1/4 c. flour
1/2 tsp. nutmeg
1/2 tsp. cinnamon
dash of salt
6 c. thinly sliced, skinned, and pared tart apples
2 Tbsp. margarine or butter
Heat oven to 425. Prepare pastry. Mix flour, sugar, nutmeg, cinnamon, and salt. Stir in apples. Turn into pastry-lined pie plate. Dot with margarine. Cover with top crust; seal and flute. Cut slits in top. Cover edge with strips of aluminum foil; remove foil during last 15 minutes of baking. Put an aluminum-foil lined cookie sheet underneath pie in oven. Bake until crust is brown and juice begins to bubble through slits, about 40 to 50 minutes
Double pastry crust (for pie)
Double Crust Pastry - I forget where I got this
2 c. flour
1 tsp. salt
2/3 c. shortening
5-7 Tbsp. cold water
In a mixing bowl, combine flour and salt. Cut in shortening until mixture is the size of peas. Add water, a little at a time, while tossing and stirring with a fork. Form into a ball. Divide in half. Flatten one half on a floured surface, to 1/2 inch thick. Roll into a circle 1 inch larger than pie plate. Fold pastry in half, transfer to a pie plate, unfold.
2 c. flour
1 tsp. salt
2/3 c. shortening
5-7 Tbsp. cold water
In a mixing bowl, combine flour and salt. Cut in shortening until mixture is the size of peas. Add water, a little at a time, while tossing and stirring with a fork. Form into a ball. Divide in half. Flatten one half on a floured surface, to 1/2 inch thick. Roll into a circle 1 inch larger than pie plate. Fold pastry in half, transfer to a pie plate, unfold.
Brigadeiro
Brigadeiro - Priscilla
1 can sweetened condensed milk
1 tablespoon butter
2 tablespoons unsweetened cocoa
Mix together all the ingredients. Cook, stirring with a wooden spoon until thickened and about ready to "jump out of the pan" (aka it leaves the sides of the pan). Let cool slightly, then coat your hands with margarine and roll into small balls. Cover with chocolate sprinkles and let cool completely, if you can.
1 can sweetened condensed milk
1 tablespoon butter
2 tablespoons unsweetened cocoa
Mix together all the ingredients. Cook, stirring with a wooden spoon until thickened and about ready to "jump out of the pan" (aka it leaves the sides of the pan). Let cool slightly, then coat your hands with margarine and roll into small balls. Cover with chocolate sprinkles and let cool completely, if you can.
Mussels in White Wine and Garlic
Mussels in White Wine and Garlic - Martha Stewart
2 cups dry white wine
4 large shallots, finely chopped
4 garlic cloves, finely chopped
1/2 teaspoon salt
4 pounds live mussels
1/3 cup mixed fresh herbs, such as flat leaf parsley, chervil, or basil, chopped
6 Tablespoons butter, cut into pieces
1. Rinse and scrub mussels under cold running water. Using your fingers or a paring knife, remove beards (strings that hang from the mussels' shells), and discard.
2. In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt. Simmer 5 minutes. Add mussels.
3. Cover, and increase heat to high. Cook until all mussels are open, about 5 minutes. Stir in herbs and butter. Remove from heat. Divide mussels and broth among four bowls. Serve immediately.
2 cups dry white wine
4 large shallots, finely chopped
4 garlic cloves, finely chopped
1/2 teaspoon salt
4 pounds live mussels
1/3 cup mixed fresh herbs, such as flat leaf parsley, chervil, or basil, chopped
6 Tablespoons butter, cut into pieces
1. Rinse and scrub mussels under cold running water. Using your fingers or a paring knife, remove beards (strings that hang from the mussels' shells), and discard.
2. In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt. Simmer 5 minutes. Add mussels.
3. Cover, and increase heat to high. Cook until all mussels are open, about 5 minutes. Stir in herbs and butter. Remove from heat. Divide mussels and broth among four bowls. Serve immediately.
Tortellini with Tomato-Sage Sauce
Tortellini with Tomato-Sage Sauce - from hunts.com
Prep time: 20 minutes
Total time: 20 minutes
Makes 4 servings (1 1/2 cups each)
2 9 ounce packages fresh cheese tortellini
1 Tablespoon vegetable oil
1 medium onion, chopped (about 1/2 cup)
2 14.5 ounces cans diced tomatoes in sauce, undrained
1 teaspoon sugar
2 Tablespoons chopped fresh sage
1 cup heavy whipping cream
Cook pasta according to package directions. Meanwhile, heat oil in medium saucepan over medium-high heat. Add onions; cook and stir 3 minutes, or until tender. Stir in tomatoes with their sauce, the sugar and sage. Reduce heat to low; simmer 5 minutes, stirring occasionally.
Pour cream into small bowl. Gradually add 1 cup of the hot tomato mixture, stirring constantly with wire whisk until well blended. Cook until heated through, stirring occasionally.
Drain pasta; place on serving platter . Top with the tomato mixture and garnish with sage leaves.
Garnish with shaved Parmigiano-Reggiano cheese.
Prep time: 20 minutes
Total time: 20 minutes
Makes 4 servings (1 1/2 cups each)
2 9 ounce packages fresh cheese tortellini
1 Tablespoon vegetable oil
1 medium onion, chopped (about 1/2 cup)
2 14.5 ounces cans diced tomatoes in sauce, undrained
1 teaspoon sugar
2 Tablespoons chopped fresh sage
1 cup heavy whipping cream
Cook pasta according to package directions. Meanwhile, heat oil in medium saucepan over medium-high heat. Add onions; cook and stir 3 minutes, or until tender. Stir in tomatoes with their sauce, the sugar and sage. Reduce heat to low; simmer 5 minutes, stirring occasionally.
Pour cream into small bowl. Gradually add 1 cup of the hot tomato mixture, stirring constantly with wire whisk until well blended. Cook until heated through, stirring occasionally.
Drain pasta; place on serving platter . Top with the tomato mixture and garnish with sage leaves.
Garnish with shaved Parmigiano-Reggiano cheese.
Best Big Fat Chocolate Chip Cookies (BBFCCCs)
Best Big Fat Choc. Chip Cookies (BBFCCCs) -from allrecipes.com
INGREDIENTS
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups semisweet chocolate chips
DIRECTIONS
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Chicken Tenders
Chicken Tenders
based largely upon Chicken Tenders with Honey Mustard from Martha Stewart
1/3 cup all-purpose flour
1 large egg, lightly beaten
coarse salt and ground pepper
4 cups crisp rice cereal (I do 3 cups)
(I add 1/2 cup corn meal)
2 tablespoons olive oil
1 1/2 pounds chicken tenders (tenderloins)
1. Preheat oven to 475. Place flour in a shallow bowl, and egg in a second one; season both with salt and pepper. Pulse cereal and oil (and corn meal) in a food processor until fine crumbs form. Season with salt and pepper; transfer to a third shallow bowl.
2. Coat chicken: first in flour, shaking off excess; then with egg, letting excess drip off; and finally in cereal mixture, pressing to help it adhere. Place on a baking sheet, and bake until light golden brown and cooked through, 10 to 15 minutes, turning over halfway through. (Note: Sometimes it takes up to 10 or 15 minutes PER SIDE).
Hot sauce:
1/2 to 3/4 cup Crystal hot sauce
1 Tbsp vinegar
1 Tbsp butter
Heat all ingredients in small sauce pan until butter melts.
Creamy Honey Mustard:
1/2 cup reduced-fat sour cream
2 Tbsp Dijon mustard
1 Tbsp honey
In a small bowl, mix together sour cream, mustard, and honey; season with salt and pepper. Serve tenders and vegetables with creamy honey mustard on the side.
based largely upon Chicken Tenders with Honey Mustard from Martha Stewart
1/3 cup all-purpose flour
1 large egg, lightly beaten
coarse salt and ground pepper
4 cups crisp rice cereal (I do 3 cups)
(I add 1/2 cup corn meal)
2 tablespoons olive oil
1 1/2 pounds chicken tenders (tenderloins)
1. Preheat oven to 475. Place flour in a shallow bowl, and egg in a second one; season both with salt and pepper. Pulse cereal and oil (and corn meal) in a food processor until fine crumbs form. Season with salt and pepper; transfer to a third shallow bowl.
2. Coat chicken: first in flour, shaking off excess; then with egg, letting excess drip off; and finally in cereal mixture, pressing to help it adhere. Place on a baking sheet, and bake until light golden brown and cooked through, 10 to 15 minutes, turning over halfway through. (Note: Sometimes it takes up to 10 or 15 minutes PER SIDE).
Hot sauce:
1/2 to 3/4 cup Crystal hot sauce
1 Tbsp vinegar
1 Tbsp butter
Heat all ingredients in small sauce pan until butter melts.
Creamy Honey Mustard:
1/2 cup reduced-fat sour cream
2 Tbsp Dijon mustard
1 Tbsp honey
In a small bowl, mix together sour cream, mustard, and honey; season with salt and pepper. Serve tenders and vegetables with creamy honey mustard on the side.
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