For the crust:
1 1/2 c graham cracker crumbs
2 T ground cinnamon
1/4 lb unsalted butter, melted and cooled
For the filling:
2 (14 oz) cans sweetened condensed milk
4 large egg yolks
1/2 c lemon juice
whipped cream
For the whipped cream:
1 c heavy cream, very cold
1 t vanilla
1 1/2 T light corn syrup
Combine the cream and vanilla and mix well. Add the corn syrup slowly while beating. Whip until the cream holds soft peaks.
To make the crust:
In a medium bowl, blend together the crumbs, cinnamon and butter using a handheld mixer until fully incorporated. Scrape the mixture into a 9: pie pan. Using your fingers, press the mixture firmly onto the base and up the sides of the pan. Refrigerate until ready to use.
To make the filling:
In a medium saucepan, preferably nonstick, whisk together the milk, egg yolks and lemon juice until smooth. Cook the custard over medium heat until very hot to the touch, about 10 minutes, stirring occasionally with a wooden spoon. Do not allow to boil.
Strain the custard through a sieve into the prepared pie shell. Smooth the filling, forming a slight dome in the center. Refrigerate uncovered at least 1 hour, or until set. Cover with plastic wrap and chill completely, at least another hour.
Friday, December 17, 2010
Humble Pie
For the crust:
1 1/2 c graham cracker crumbs
2 T creamy peanut butter
2 t unsweetened cocoa powder
6 T unsalted butter, melted and cooled
For the pie:
6 oz cream cheese
2 1/2 c creamy peanut butter
1 1/2 c sugar
1 t vanilla
1 c unsalted roasted peanuts, chopped
1 3/4 c heavy cream
Preheat oven to 300*. In a medium bowl, blend together the crumbs, peanut butter, cocoa and melted butter, using a handheld mixer. Scrape the mixture into a 9" pie pan. Using your fingers, press the mixture firmly onto the base and up the sides of the pan, forming a uniform crust about 1/4 in thick. Bake for 7 minutes, then cool completely on a rack.
To make the filling, beat the cream cheese, peanut butter, sugar and vanilla in a medium bowl with a handheld mixer until smooth. Fold in the peanuts. In a clean medium bowl, using clean beaters, whip the cream to stiff peaks. Carefully fold the whipped cream into the peanut mixture in three additions, until the mixture is a uniform color and no streaks remain.
Scrape the filling into the cooled crust. Smooth the filling, forming a slight dome in the center. Refrigerate the pie, uncovered, at least one hour. Once the filling has set, cover pie with plastic wrap and chill completely, at least another hour. Serve wedges cold. Store covered in refrigerator.
1 1/2 c graham cracker crumbs
2 T creamy peanut butter
2 t unsweetened cocoa powder
6 T unsalted butter, melted and cooled
For the pie:
6 oz cream cheese
2 1/2 c creamy peanut butter
1 1/2 c sugar
1 t vanilla
1 c unsalted roasted peanuts, chopped
1 3/4 c heavy cream
Preheat oven to 300*. In a medium bowl, blend together the crumbs, peanut butter, cocoa and melted butter, using a handheld mixer. Scrape the mixture into a 9" pie pan. Using your fingers, press the mixture firmly onto the base and up the sides of the pan, forming a uniform crust about 1/4 in thick. Bake for 7 minutes, then cool completely on a rack.
To make the filling, beat the cream cheese, peanut butter, sugar and vanilla in a medium bowl with a handheld mixer until smooth. Fold in the peanuts. In a clean medium bowl, using clean beaters, whip the cream to stiff peaks. Carefully fold the whipped cream into the peanut mixture in three additions, until the mixture is a uniform color and no streaks remain.
Scrape the filling into the cooled crust. Smooth the filling, forming a slight dome in the center. Refrigerate the pie, uncovered, at least one hour. Once the filling has set, cover pie with plastic wrap and chill completely, at least another hour. Serve wedges cold. Store covered in refrigerator.
Chocolate Blackout Cake
For the cake:
Unsalted butter for the pans
3 c cake flour
1 3/4 t baking soda
1 lb unsalted butter, softened
2 lb light brown sugar
7 large eggs
2 t vanilla extract
2 1/2 c cold water
1 c sour cream
1 lb unsweetened chocolate, melted and cooled
For the icing:
1 lb unsweetened chocolate, finely chopped
2 c heavy cream
2 1/2 c sugar
1 1/2 T light corn syrup
1 T vanilla
2 c sour cream
3/4 c chocolate chips
Preheat oven to 325*. Butter the bottoms of four 9 in round cake pans and line with parchment paper.
Sift together the flour and baking soda. In a medium bowl, cream the butter and sugar. Add the eggs and vanilla and mix thoroughly. Add the dry ingredients in three parts, alternating with the cold water. Mix completely. Add the sour cream and melted chocolate and mis until incorporated.
Divide the batter evenly among the prepared pans. Bake for 30-40 minutes, until the cakes have puffed and pulled away from the sides of the pans. Cool the cakes in their pans on a rack for 15 minutes. The cakes will sink to half their height. Remove them from their pans and cool completely on racks.
To make the icing, place the chopped chocolate in a large mixing bowl. Heat the cream, sugar and corn syrup in a medium saucepan just to boiling. Pour over the chopped chocolate, then slowly stir until smooth. Add the vanilla and allow to cool completely; then beat in the sour cream. The icing should be glossy.
To assemble your cake, place one cake layer on a plate. Top it with 1/2 c of the icing and 1/4 c chocolate chips. Repeat with next two layers. Top the cake with the final layer and cover the entire cake with remaining icing. Store covered at room temperature.
Unsalted butter for the pans
3 c cake flour
1 3/4 t baking soda
1 lb unsalted butter, softened
2 lb light brown sugar
7 large eggs
2 t vanilla extract
2 1/2 c cold water
1 c sour cream
1 lb unsweetened chocolate, melted and cooled
For the icing:
1 lb unsweetened chocolate, finely chopped
2 c heavy cream
2 1/2 c sugar
1 1/2 T light corn syrup
1 T vanilla
2 c sour cream
3/4 c chocolate chips
Preheat oven to 325*. Butter the bottoms of four 9 in round cake pans and line with parchment paper.
Sift together the flour and baking soda. In a medium bowl, cream the butter and sugar. Add the eggs and vanilla and mix thoroughly. Add the dry ingredients in three parts, alternating with the cold water. Mix completely. Add the sour cream and melted chocolate and mis until incorporated.
Divide the batter evenly among the prepared pans. Bake for 30-40 minutes, until the cakes have puffed and pulled away from the sides of the pans. Cool the cakes in their pans on a rack for 15 minutes. The cakes will sink to half their height. Remove them from their pans and cool completely on racks.
To make the icing, place the chopped chocolate in a large mixing bowl. Heat the cream, sugar and corn syrup in a medium saucepan just to boiling. Pour over the chopped chocolate, then slowly stir until smooth. Add the vanilla and allow to cool completely; then beat in the sour cream. The icing should be glossy.
To assemble your cake, place one cake layer on a plate. Top it with 1/2 c of the icing and 1/4 c chocolate chips. Repeat with next two layers. Top the cake with the final layer and cover the entire cake with remaining icing. Store covered at room temperature.
Summerhouse Cake
14 T unsalted butter, softened, plus extra for the pan
1 c sugar
3 large eggs, separated, room temperature
1 1/2 T lemon extract
1/4 c Kentucky bourbon, plus extra for soaking
1 3/4 c flour
1 1/2 c raisins
1 1/2 c pecans, very coarsely chopped
preheat oven to 325*. Butter a 9x5 loaf pan and line it with parchment paper.
In a large mixing bowl using the paddle attachment, cream the butter and sugar until light and fluffy. Add the egg yolks, lemon extract and 1/4 c of bourbon and mix until smooth. Whip the egg whites in a clean medium mixing bowl using hte whip attachment until soft peaks form. Gently fold the whites into the butter mixture, stopping when there are still white streaks in the batter.
Sift the flour onto the batter in three portions, folding carefully each time. Be careful not to overmix; stop while you can still see a bit of flour. Fold in the raisins and pecans until uniformly combined.
Scrape the batter into the prepared cake pan and smooth the top. Place a shallow pan of hot water on the bottom rack of the oven and place the cake pan in it. Bake for 1 1/2 hours or until a cake tester inserted in the center of the cake comes out clean.
Cool the cake in the pan for 20 minutes. Remove the cake from the pan by inverting the pan and removing the parchment paper, then let the cake cool completely, right side up on a wire rack.
Wrap the cake in a triple layer of cheesecloth, and secure the cheesecloth with cooking twine. Wet the cheesecloth liberally with bourbon, all over the cake. Wrap the cake tightly in a layer of aluminum foil and store in a cool, dry place for at least 24 hours to allow the bourbon to soak in and all the flavors to meld. To serve, cut the twine and fold back the cheesecloth. Cut the cake into slices.
1 c sugar
3 large eggs, separated, room temperature
1 1/2 T lemon extract
1/4 c Kentucky bourbon, plus extra for soaking
1 3/4 c flour
1 1/2 c raisins
1 1/2 c pecans, very coarsely chopped
preheat oven to 325*. Butter a 9x5 loaf pan and line it with parchment paper.
In a large mixing bowl using the paddle attachment, cream the butter and sugar until light and fluffy. Add the egg yolks, lemon extract and 1/4 c of bourbon and mix until smooth. Whip the egg whites in a clean medium mixing bowl using hte whip attachment until soft peaks form. Gently fold the whites into the butter mixture, stopping when there are still white streaks in the batter.
Sift the flour onto the batter in three portions, folding carefully each time. Be careful not to overmix; stop while you can still see a bit of flour. Fold in the raisins and pecans until uniformly combined.
Scrape the batter into the prepared cake pan and smooth the top. Place a shallow pan of hot water on the bottom rack of the oven and place the cake pan in it. Bake for 1 1/2 hours or until a cake tester inserted in the center of the cake comes out clean.
Cool the cake in the pan for 20 minutes. Remove the cake from the pan by inverting the pan and removing the parchment paper, then let the cake cool completely, right side up on a wire rack.
Wrap the cake in a triple layer of cheesecloth, and secure the cheesecloth with cooking twine. Wet the cheesecloth liberally with bourbon, all over the cake. Wrap the cake tightly in a layer of aluminum foil and store in a cool, dry place for at least 24 hours to allow the bourbon to soak in and all the flavors to meld. To serve, cut the twine and fold back the cheesecloth. Cut the cake into slices.
Pineapple Lei Cake
Unsalted butter for the pan
1 1/2 c flour
3/4 c sugar
3/4 t baking powder
1/4 t baking soda
1/4 t salt
9 T unsalted butter, softened
3 large egg yolks
1/2 c sour cream
1 t vanilla
1 (20 oz) can pineapple chunks, well drained
1/3 c packed light or dark brown sugar
confectioners' sugar for dusting
Preheat oven to 350*. Butter a 10" round cake pan and line it with parchment paper.
Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. Add the butter and blend until the mixture has the consistency of peas. Add the yolks, sour cream and vanilla and mix only until everything is incorporated.
Spread the batter evenly in the prepared cake pan. Sprinkle the pineapple over the batter, then the brown sugar over that. Bake for 40-50 minutes, until the cake pulls away from the sides of the pan and the sugar is bubbly on top. Immediately run a metal spatula around the sides of the cake to loosen it.
Allow the cake to cool completely. Invert onto a parchment-covered plate, remove the parchment then turn back right side up onto a serving plate. Serve warm or at room temperature, sprinkled with confectioners' sugar and cut into wedges. Store tightly wrapped at room temperature.
1 1/2 c flour
3/4 c sugar
3/4 t baking powder
1/4 t baking soda
1/4 t salt
9 T unsalted butter, softened
3 large egg yolks
1/2 c sour cream
1 t vanilla
1 (20 oz) can pineapple chunks, well drained
1/3 c packed light or dark brown sugar
confectioners' sugar for dusting
Preheat oven to 350*. Butter a 10" round cake pan and line it with parchment paper.
Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. Add the butter and blend until the mixture has the consistency of peas. Add the yolks, sour cream and vanilla and mix only until everything is incorporated.
Spread the batter evenly in the prepared cake pan. Sprinkle the pineapple over the batter, then the brown sugar over that. Bake for 40-50 minutes, until the cake pulls away from the sides of the pan and the sugar is bubbly on top. Immediately run a metal spatula around the sides of the cake to loosen it.
Allow the cake to cool completely. Invert onto a parchment-covered plate, remove the parchment then turn back right side up onto a serving plate. Serve warm or at room temperature, sprinkled with confectioners' sugar and cut into wedges. Store tightly wrapped at room temperature.
Mississippi Mud Cake
Continuing to update from Sweet Serendipity
For the cake:
2 sticks unsalted butter, softened, plus extra for the pan
1 1/2 c flour, plus extra for the pan
1 1/2 c alkalized cocoa
2 c sugar
4 large eggs
1 c pecans, coarsely chopped
1 t vanilla
4 c marshmallows
For the topping:
1 1/2 c confectioners' sugar
1/2 c alkalized cocoa
1 c chopped pecans
1/2 c evaporated milk
1/2 lb (2 sticks) butter, melted and cooled
Preheat oven to 350*. Butter and flour the bottom and sides of a 9" round cake pan
Sift together the flour and cocoa. Cream together the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition. At low speed, mix the dry ingredients into the butter mixture. Add the chopped pecans and the vanilla extract and continue mixing until combined.
Scrape the mixture into the prepared cake pan and bake on a rack in the middle of the oven for 25-30 minutes. Remove the cake and sprinkle the top with the marshmallows, then return it to the oven and continue baking until the marshmallows melt and start to brown. Remove from the oven and let cool in the pan set on a rack.
To make the chocolate pecan topping: sift together the confectioners' sugar and the cocoa into a medium bowl. Add the pecans, evaporated milk, and melted butter, and mix until combined. Slice the cake into wedges to serve and drizzle topping over cake as desired. Store loosely covered at room temperature.
For the cake:
2 sticks unsalted butter, softened, plus extra for the pan
1 1/2 c flour, plus extra for the pan
1 1/2 c alkalized cocoa
2 c sugar
4 large eggs
1 c pecans, coarsely chopped
1 t vanilla
4 c marshmallows
For the topping:
1 1/2 c confectioners' sugar
1/2 c alkalized cocoa
1 c chopped pecans
1/2 c evaporated milk
1/2 lb (2 sticks) butter, melted and cooled
Preheat oven to 350*. Butter and flour the bottom and sides of a 9" round cake pan
Sift together the flour and cocoa. Cream together the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition. At low speed, mix the dry ingredients into the butter mixture. Add the chopped pecans and the vanilla extract and continue mixing until combined.
Scrape the mixture into the prepared cake pan and bake on a rack in the middle of the oven for 25-30 minutes. Remove the cake and sprinkle the top with the marshmallows, then return it to the oven and continue baking until the marshmallows melt and start to brown. Remove from the oven and let cool in the pan set on a rack.
To make the chocolate pecan topping: sift together the confectioners' sugar and the cocoa into a medium bowl. Add the pecans, evaporated milk, and melted butter, and mix until combined. Slice the cake into wedges to serve and drizzle topping over cake as desired. Store loosely covered at room temperature.
Sunday, October 17, 2010
Patch's Bourbon Balls
1/2 c chopped raisins
1/4 c bourbon
1 c finely chopped pecans
2 c chocolate wafer crumbs
1/2 c packed brown sugar
1/4 c unsulfured molasses
1/2 t ground cinnamon
1/2 t ground ginger
1/4 t ground cloves
In a large bowl, drench the raisins with the bourbon and allow to macerate for 15 minutes. Add 1/4 c of the pecans and all remaining ingredients and mix well.
Form the mixture into 1-in balls and roll the balls in teh remaining chopped pecans. Store them in an airtight container in a cool, dark place for at least one week before serving, to allow the flavors to meld.
1/4 c bourbon
1 c finely chopped pecans
2 c chocolate wafer crumbs
1/2 c packed brown sugar
1/4 c unsulfured molasses
1/2 t ground cinnamon
1/2 t ground ginger
1/4 t ground cloves
In a large bowl, drench the raisins with the bourbon and allow to macerate for 15 minutes. Add 1/4 c of the pecans and all remaining ingredients and mix well.
Form the mixture into 1-in balls and roll the balls in teh remaining chopped pecans. Store them in an airtight container in a cool, dark place for at least one week before serving, to allow the flavors to meld.
Lemon Rain Drops
From Sweet Serendipity
Unsalted butter for the pans
2 c all-purpose flour
1 T baking powder
3/4 t salt
2 medium lemons
cold water
1/2 c unsalted butter, softened
1 c sugar
1 large egg
Preheat your oven to 300*. Butter two cookie sheets. Sift together the flour, baking powder and salt. Zest the two lemons into a large mixing bowl, then juice the lemons into a measuring cup. Add enough cold water to the juice to make a scant 1/2 c liquid, if necessary and set aside.
Add the butter and sugar to the zest in the mixing bowl, and cream until fully blended. Add the egg and lemon juice and beat well. Add the dry ingredients and mix only until they are fully incorporated.
Drop the batter by level tablespoons 2 inches apart onto the prepared cookie sheets. Bake for 10 minutes, until cookies are slightly firm but not browned.
Transfer the cookies to a rack to cool completely. Do not stack or store until cool. Store in an airtight container at room temperature.
Unsalted butter for the pans
2 c all-purpose flour
1 T baking powder
3/4 t salt
2 medium lemons
cold water
1/2 c unsalted butter, softened
1 c sugar
1 large egg
Preheat your oven to 300*. Butter two cookie sheets. Sift together the flour, baking powder and salt. Zest the two lemons into a large mixing bowl, then juice the lemons into a measuring cup. Add enough cold water to the juice to make a scant 1/2 c liquid, if necessary and set aside.
Add the butter and sugar to the zest in the mixing bowl, and cream until fully blended. Add the egg and lemon juice and beat well. Add the dry ingredients and mix only until they are fully incorporated.
Drop the batter by level tablespoons 2 inches apart onto the prepared cookie sheets. Bake for 10 minutes, until cookies are slightly firm but not browned.
Transfer the cookies to a rack to cool completely. Do not stack or store until cool. Store in an airtight container at room temperature.
Aunt Buba's Sand Tarts
From Sweet Serendipity
3 c pecans
1/2 lb unsalted butter, softened, plus extra for teh pans
1/2 c sugar
1 t vanilla extract
1 1/2 c cake flour, sifted
Process the pecans in a food processor until very fine. Using the paddle attachment of a mixer, cream the butter and sugar in a medium bowl for 5 minutes. Blend in the vanilla. Add the ground pecans and flour and beat 1 minute more. Seal the mixture in a covered container and refrigerate at least 3 hours or overnight. The longer the dough chills, the better the final taste.
When you're ready to bake, preheat your oven to 350* and butter two cookies sheets. To form the cookies, scoop two large tablespoons of the chilled dough into the palm of your hand. Squeeze the dough until it hols its shape and form into a log about 3 inches long and 1 inch in diameter. Place the logs on a cookie sheet about 2 inches apart. The tarts will spread a bit while baking.
Bake for 25 minutes, until the cookies are deep brown and firm to the touch. Transfer the cookies to a rack to cool. Store in an airtight container at room temperature for up to three days.
3 c pecans
1/2 lb unsalted butter, softened, plus extra for teh pans
1/2 c sugar
1 t vanilla extract
1 1/2 c cake flour, sifted
Process the pecans in a food processor until very fine. Using the paddle attachment of a mixer, cream the butter and sugar in a medium bowl for 5 minutes. Blend in the vanilla. Add the ground pecans and flour and beat 1 minute more. Seal the mixture in a covered container and refrigerate at least 3 hours or overnight. The longer the dough chills, the better the final taste.
When you're ready to bake, preheat your oven to 350* and butter two cookies sheets. To form the cookies, scoop two large tablespoons of the chilled dough into the palm of your hand. Squeeze the dough until it hols its shape and form into a log about 3 inches long and 1 inch in diameter. Place the logs on a cookie sheet about 2 inches apart. The tarts will spread a bit while baking.
Bake for 25 minutes, until the cookies are deep brown and firm to the touch. Transfer the cookies to a rack to cool. Store in an airtight container at room temperature for up to three days.
Chocolate Blackout Cake
Also from Sweet Serendipity.
For the cake:
Unsalted butter for the pan
3 c cake flour
1 3/4 t baking soda
1 lb unsalted butter, softened
2 lbs light brown sugar
7 large eggs
2 t vanilla extract
2 1/2 c cold water
1 c sour cream
1 lb unsweetened chocolate, melted and cooled
For the icing:
1 lb unsweetened chocolate, finely chopped
2 c heavy cream
2 1/2 c sugar
1 1/2 T light corn syrup
1 T vanilla extract
2 c sour cream
3/4 c chocolate chips
To make the cake, preheat your oven to 325*. Butter the bottoms of 4 9-in round cake pans and line with parchment paper.
Sift together the flour and baking soda. In a medium bowl, cream the butter and sugar. Add the eggs and vanilla and mix thoroughly. Add the dry ingredients in three parts, alternating with the cold water. Mix completely. Add the sour cream and melted chocolate and mix until incorporated.
Divide the batter evenly among the prepared pans. Bake for 30 to 40 minutes, until the cakes have puffed and pulled away from the sides of the pans. Cool the cakes in their pans on a rack for 15 minutes. The cakes will sink to half their pans and cool completely on racks.
To make the icing, place the chopped chocolate in a large mixing bowl. Heat the cream, sugar, and corn syrup in a medium saucepan just to boiling. Pour over the chopped chocolate, then slowly stir until smooth. Add the vanilla and allow to cool completely; then beat in the sour cream. The icing should be glossy.
To assemble your cake, place one cake layer on a plate. Top it with 1/2 c of the icing and 1/4 c of the chocolate chips. Repeat with next two layers. Top the cake with teh final layer and cover the entire cake with remaining icing. Store covered at room temperature. Garnish with fresh berries if you like.
For the cake:
Unsalted butter for the pan
3 c cake flour
1 3/4 t baking soda
1 lb unsalted butter, softened
2 lbs light brown sugar
7 large eggs
2 t vanilla extract
2 1/2 c cold water
1 c sour cream
1 lb unsweetened chocolate, melted and cooled
For the icing:
1 lb unsweetened chocolate, finely chopped
2 c heavy cream
2 1/2 c sugar
1 1/2 T light corn syrup
1 T vanilla extract
2 c sour cream
3/4 c chocolate chips
To make the cake, preheat your oven to 325*. Butter the bottoms of 4 9-in round cake pans and line with parchment paper.
Sift together the flour and baking soda. In a medium bowl, cream the butter and sugar. Add the eggs and vanilla and mix thoroughly. Add the dry ingredients in three parts, alternating with the cold water. Mix completely. Add the sour cream and melted chocolate and mix until incorporated.
Divide the batter evenly among the prepared pans. Bake for 30 to 40 minutes, until the cakes have puffed and pulled away from the sides of the pans. Cool the cakes in their pans on a rack for 15 minutes. The cakes will sink to half their pans and cool completely on racks.
To make the icing, place the chopped chocolate in a large mixing bowl. Heat the cream, sugar, and corn syrup in a medium saucepan just to boiling. Pour over the chopped chocolate, then slowly stir until smooth. Add the vanilla and allow to cool completely; then beat in the sour cream. The icing should be glossy.
To assemble your cake, place one cake layer on a plate. Top it with 1/2 c of the icing and 1/4 c of the chocolate chips. Repeat with next two layers. Top the cake with teh final layer and cover the entire cake with remaining icing. Store covered at room temperature. Garnish with fresh berries if you like.
Pineapple Lei Cake
Also taken from Sweet Serendipity.
Unsalted butter for the pan
1 1/2 c all-purpose flour
3/4 c sugar
3/4 t baking powder
1/4 t baking soda
1/4 t salt
9 T unsalted butter, softened
3 large egg yolks
1/2 c sour cream
1 t vanilla extract
1 (20-oz) can pineapple chunks, well drained
1/3 c packed light or dark brown sugar
Confectioners' sugar for dusting
Preheat oven to 350*. Butter a 10-inch round cake pan, and line it with parchment paper.
Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. Add the butter and blend until the mixture has the consistency of peas. Add the yolks, sour cream, and vanilla, and mix only until everything is incorporated.
Spread the batter evenly in the prepared cake pan. Sprinkle the pineapple over the batter, then the brown sugar over that. Bake for 40 to 50 minutes, until the cake pulls away from the sides of the pan and the sugar is bubbly on top. Immediately run a metal spatula around the sides of the cake to loosen it.
Allow the cake to cool completely. Invert onto a parchment-covered plate, remove the parchment then turn back right side up onto a serving plate. Serve warm or at room temperature, sprinkled with confectioners' sugar and cut into wedges. Store tightly wrapped at room temperature.
Unsalted butter for the pan
1 1/2 c all-purpose flour
3/4 c sugar
3/4 t baking powder
1/4 t baking soda
1/4 t salt
9 T unsalted butter, softened
3 large egg yolks
1/2 c sour cream
1 t vanilla extract
1 (20-oz) can pineapple chunks, well drained
1/3 c packed light or dark brown sugar
Confectioners' sugar for dusting
Preheat oven to 350*. Butter a 10-inch round cake pan, and line it with parchment paper.
Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. Add the butter and blend until the mixture has the consistency of peas. Add the yolks, sour cream, and vanilla, and mix only until everything is incorporated.
Spread the batter evenly in the prepared cake pan. Sprinkle the pineapple over the batter, then the brown sugar over that. Bake for 40 to 50 minutes, until the cake pulls away from the sides of the pan and the sugar is bubbly on top. Immediately run a metal spatula around the sides of the cake to loosen it.
Allow the cake to cool completely. Invert onto a parchment-covered plate, remove the parchment then turn back right side up onto a serving plate. Serve warm or at room temperature, sprinkled with confectioners' sugar and cut into wedges. Store tightly wrapped at room temperature.
Mississippi Mud Cake
This recipe is taken from Sweet Serendipity by Steven Bruce.
For the 9" round cake:
2 sticks unsalted butter, softened, plus extra for the pan
1 1/2 c all purpose-flour, plus extra for the pan
1 1/2 c alkalized cocoa
2 c sugar
4 large eggs
1 c pecans, coarsely chopped
1 t vanilla extract
4 c marshmallows
For the topping:
1 1/2 c confectioners' sugar
1/2 c alkalized cocoa
1 c chopped pecans
1/2 c evaporated milk
1/2 lb (2 sticks) butter, melted and cooled
Preheat your oven to 350 degrees. Butter and flour the bottom and sides of a 9-inch round cake pan.
Sift together the flour and cocoa. Cream together the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition. At low speed, mix the dry ingredients into the butter mixture. Add the chopped pecans and the vanilla extract and continue mixing until combined.
Scrape the mixture into the prepared cake pan and bake on a rack in the middle of the oven for 25 to 30 minutes. Remove the cake and sprinkle the top with the marshmallows, then return it to the oven and continue baking until the marshmallows melt and start to brown. Remove from the oven and let cool in the pan set on a rack.
To make the chocolate-pecan topping: sift together the confectioners' sugar and the cocoa into a medium bowl. Add the pecans, evaporated milk, and melted butter, and mix until combined. Slice the cake into wedges to serve, and drizzle topping over cake as desired. Store loosely covered at room temperature.
For the 9" round cake:
2 sticks unsalted butter, softened, plus extra for the pan
1 1/2 c all purpose-flour, plus extra for the pan
1 1/2 c alkalized cocoa
2 c sugar
4 large eggs
1 c pecans, coarsely chopped
1 t vanilla extract
4 c marshmallows
For the topping:
1 1/2 c confectioners' sugar
1/2 c alkalized cocoa
1 c chopped pecans
1/2 c evaporated milk
1/2 lb (2 sticks) butter, melted and cooled
Preheat your oven to 350 degrees. Butter and flour the bottom and sides of a 9-inch round cake pan.
Sift together the flour and cocoa. Cream together the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition. At low speed, mix the dry ingredients into the butter mixture. Add the chopped pecans and the vanilla extract and continue mixing until combined.
Scrape the mixture into the prepared cake pan and bake on a rack in the middle of the oven for 25 to 30 minutes. Remove the cake and sprinkle the top with the marshmallows, then return it to the oven and continue baking until the marshmallows melt and start to brown. Remove from the oven and let cool in the pan set on a rack.
To make the chocolate-pecan topping: sift together the confectioners' sugar and the cocoa into a medium bowl. Add the pecans, evaporated milk, and melted butter, and mix until combined. Slice the cake into wedges to serve, and drizzle topping over cake as desired. Store loosely covered at room temperature.
Wednesday, October 6, 2010
Ok I'm giving up on numbering. Banana Bread
This is mom's banana bread. It's amazing :)
1 3/4 c flour
1 1/2 t baking powder
1/2 t baking soda
3/4 t salt
1/3 c butter
2/3 c sugar
2 eggs
3 bananas
Cream butter and sugar together. Gradually mix in eggs and mushed bananas. Meanwhile, mix dry ingredients together. Slowly mix wet and dry together. Pour in greased loaf pan and bake at 350* for 60 minutes.
1 3/4 c flour
1 1/2 t baking powder
1/2 t baking soda
3/4 t salt
1/3 c butter
2/3 c sugar
2 eggs
3 bananas
Cream butter and sugar together. Gradually mix in eggs and mushed bananas. Meanwhile, mix dry ingredients together. Slowly mix wet and dry together. Pour in greased loaf pan and bake at 350* for 60 minutes.
Monday, September 13, 2010
CVIII: Soups
Lentil and Cilantro Soup
1 T peanut oil
1/2 c minced red onion
1 garlic clove, minced
2 1/4 c vegetable stock
1/2 c brown or puy lentils
1 c carrot, peeled and chopped
1 t sea salt
black pepper
2 T fresh cilantro, minced
1 T plain low-fat yogurt
Heat the oil in a saucepan and saute the onion until soft. Add the stock, lentils, and carrot and bring to a simmer.
Cook for 30 minutes or until the lentils are tender.
Add seasoning to taste and stir in the cilantro and the yogurt.
Spinach, parsley and garlic soup
1 T olive oil
1/2 c onion, minced
3 garlic cloves, minced
1 c leek, thinly sliced
6 T celery, chopped
2 c baby spinach leaves
large handful of chopped fresh flat-leaf parsley
1 3/4 c vegetable stock
sea salt and black pepper
1 T grated parmesan
Heat the oil in a saucepan and saute the onion, garlic, leek and celery until softened. Add the spinach, parsley, stock and seasoning, then simmer for a few minutes.
Puree the soup using a blender or food processor. Adjust the seasoning.
Reheat and serve with the Parmesan sprinkled over.
Both recipes from The Food Bible by Judith Wills
1 T peanut oil
1/2 c minced red onion
1 garlic clove, minced
2 1/4 c vegetable stock
1/2 c brown or puy lentils
1 c carrot, peeled and chopped
1 t sea salt
black pepper
2 T fresh cilantro, minced
1 T plain low-fat yogurt
Heat the oil in a saucepan and saute the onion until soft. Add the stock, lentils, and carrot and bring to a simmer.
Cook for 30 minutes or until the lentils are tender.
Add seasoning to taste and stir in the cilantro and the yogurt.
Spinach, parsley and garlic soup
1 T olive oil
1/2 c onion, minced
3 garlic cloves, minced
1 c leek, thinly sliced
6 T celery, chopped
2 c baby spinach leaves
large handful of chopped fresh flat-leaf parsley
1 3/4 c vegetable stock
sea salt and black pepper
1 T grated parmesan
Heat the oil in a saucepan and saute the onion, garlic, leek and celery until softened. Add the spinach, parsley, stock and seasoning, then simmer for a few minutes.
Puree the soup using a blender or food processor. Adjust the seasoning.
Reheat and serve with the Parmesan sprinkled over.
Both recipes from The Food Bible by Judith Wills
Monday, May 24, 2010
CVII: Strawberry Rhubarb Pie
My favorite pie ever.
2 c each strawberries and rhubarb, sliced 1/4 inch thick
1 c sugar
1/3 c flour
4 T butter
cream for brushing crust
2 T coarse sugar
2 pie crusts
Preheat oven to 400*F.
Mix fruit together and place in pie crust. Mix together sugar and flour, sprinkle over fruit. Shake pan to distribute. Dot with butter. Form lattice over top of fruit. Brush crust with ice water and pinch together. Brush with cream and sprinkle with sugar.
Wrap crust with tin foil and bake for 15 minutes.
Remove foil and bake another 30-35 minutes.
If using 3 c rhubarb and 1 c strawberries, use 1 1/4 c sugar instead.
2 c each strawberries and rhubarb, sliced 1/4 inch thick
1 c sugar
1/3 c flour
4 T butter
cream for brushing crust
2 T coarse sugar
2 pie crusts
Preheat oven to 400*F.
Mix fruit together and place in pie crust. Mix together sugar and flour, sprinkle over fruit. Shake pan to distribute. Dot with butter. Form lattice over top of fruit. Brush crust with ice water and pinch together. Brush with cream and sprinkle with sugar.
Wrap crust with tin foil and bake for 15 minutes.
Remove foil and bake another 30-35 minutes.
If using 3 c rhubarb and 1 c strawberries, use 1 1/4 c sugar instead.
Sunday, May 2, 2010
CVI: Lemon Sponge Puddings
This recipe is from the April 17, 2010 issue of Woman's Day.
I made this last week and it is delicious! Could've cooked a little longer but it might just be because my oven is atrocious.
1 1/4 c whole milk
3 large eggs, separated
1 T grated lemon zest
1/3 c fresh lemon juice
2 T unsalted butter, softened
1 c sugar
1/2 c flour
Heat oven to 325*F. You'll need 8 4-oz ramekins and a roasing pan large enough to hold them (I used 4 custard cups and a pie pan).
In a medium saucepan, heat milk just until simmering. Remove from heat. In a medium bowl, whisk yolks to blend, then gradually whisk in hot milk. Whisk in lemon zest and juice, then butter until butter melts. In a small bowl, whisk sugar and flour until blended. Whisk into lemon mixture just until smooth.
In a medium bowl, beat egg whites with electric mixer until stiff peaks form when beaters are lifted. Gently whisk half the egg whites into the lemon mixture. Whisk in remaining whites until blended.
Ladle into ramekins.
Place ramekins in roasing pan. Carefully add very hot tap water to pan to come about halfway up sides of ramekins.
Bake 25 minutes or until puddings are firm to the touch and very light golden. Remove from water to a rack to cool. Let cool 30 minutes before inverting, or cover cooled ramekins and refrigerate up to 2 days.
To serve: Run a knife along edges or ramekins, then invert puddings onto serving plates. Spoon any of the mixture clinging to the ramekins over top. Garnish with raspberries.
I made this last week and it is delicious! Could've cooked a little longer but it might just be because my oven is atrocious.
1 1/4 c whole milk
3 large eggs, separated
1 T grated lemon zest
1/3 c fresh lemon juice
2 T unsalted butter, softened
1 c sugar
1/2 c flour
Heat oven to 325*F. You'll need 8 4-oz ramekins and a roasing pan large enough to hold them (I used 4 custard cups and a pie pan).
In a medium saucepan, heat milk just until simmering. Remove from heat. In a medium bowl, whisk yolks to blend, then gradually whisk in hot milk. Whisk in lemon zest and juice, then butter until butter melts. In a small bowl, whisk sugar and flour until blended. Whisk into lemon mixture just until smooth.
In a medium bowl, beat egg whites with electric mixer until stiff peaks form when beaters are lifted. Gently whisk half the egg whites into the lemon mixture. Whisk in remaining whites until blended.
Ladle into ramekins.
Place ramekins in roasing pan. Carefully add very hot tap water to pan to come about halfway up sides of ramekins.
Bake 25 minutes or until puddings are firm to the touch and very light golden. Remove from water to a rack to cool. Let cool 30 minutes before inverting, or cover cooled ramekins and refrigerate up to 2 days.
To serve: Run a knife along edges or ramekins, then invert puddings onto serving plates. Spoon any of the mixture clinging to the ramekins over top. Garnish with raspberries.
Friday, April 2, 2010
CV: Broccoli Salad
Ok.. this isn't an exact science but it is delicious beyond a doubt.
Bunch of broccoli (about 2 Large heads) cut into flourettes
3 good handfuls of unsalted peanuts, raisins and craisins
6-8 slices bacon, cooked and crumbled
6 T lemon juice
2 c mayonnaise
1/2 c sugar
Mix lemon juice, mayo and sugar together until sugar dissolves.
Combine all other ingredients except bacon in large bowl. Pour sauce over and let sit at least 4 hours to soak in.
Before serving, add in bacon.
Bunch of broccoli (about 2 Large heads) cut into flourettes
3 good handfuls of unsalted peanuts, raisins and craisins
6-8 slices bacon, cooked and crumbled
6 T lemon juice
2 c mayonnaise
1/2 c sugar
Mix lemon juice, mayo and sugar together until sugar dissolves.
Combine all other ingredients except bacon in large bowl. Pour sauce over and let sit at least 4 hours to soak in.
Before serving, add in bacon.
Sunday, February 28, 2010
CIV: Easy Layered Chicken Bake
All of the following recipes use the same base:
1 1/2 lb boneless skinless chicken breast, cut into cubes
1 6-oz pkg stuffing mix for chicken
1 1/2 c water
1: Bruschetta
1 t italian seasoning
1 28-oz can italian-style stewed tomatoes, well drained
2 cloves garlic, minced
1/2 c shredded mozzarella cheese
2: Amandine
1/2 t poultry seasoning
1 10.75-oz can condensed cream of chicken soup mixed with 1/2 c milk
2 c frozen green beans
1/2 c shredded mozzarella
1/4 c toasted sliced almonds
3: Cheesy Mushroom and Broccoli
1/2 t garlic powder
1 10.75-oz can condensed cream of broccoli soup
1/2 c milk
1 4.5-oz jar sliced mushrooms, drained
1/2 c shredded cheddar cheese
4: Tex-Mex
1 T chili powder
1 14.5-oz can diced tomatoes, well drained
1/2 c salsa
2 c frozen corn
1/2 c shredded mexican style cheese
1/4 c sliced green onions
Preheat oven to 400*. Place chicken in 13x9" baking dish. Sprinkle with seasoning. Combine stuffing mix with 1 1/2 c water.
Spread add-ins over chicken (everything except cheese/nuts). Sprinkle with topping (cheese/nuts). Top with stuffing mixture.
Bake 30 miuntes or until chicken is cooked through.
1 1/2 lb boneless skinless chicken breast, cut into cubes
1 6-oz pkg stuffing mix for chicken
1 1/2 c water
1: Bruschetta
1 t italian seasoning
1 28-oz can italian-style stewed tomatoes, well drained
2 cloves garlic, minced
1/2 c shredded mozzarella cheese
2: Amandine
1/2 t poultry seasoning
1 10.75-oz can condensed cream of chicken soup mixed with 1/2 c milk
2 c frozen green beans
1/2 c shredded mozzarella
1/4 c toasted sliced almonds
3: Cheesy Mushroom and Broccoli
1/2 t garlic powder
1 10.75-oz can condensed cream of broccoli soup
1/2 c milk
1 4.5-oz jar sliced mushrooms, drained
1/2 c shredded cheddar cheese
4: Tex-Mex
1 T chili powder
1 14.5-oz can diced tomatoes, well drained
1/2 c salsa
2 c frozen corn
1/2 c shredded mexican style cheese
1/4 c sliced green onions
Preheat oven to 400*. Place chicken in 13x9" baking dish. Sprinkle with seasoning. Combine stuffing mix with 1 1/2 c water.
Spread add-ins over chicken (everything except cheese/nuts). Sprinkle with topping (cheese/nuts). Top with stuffing mixture.
Bake 30 miuntes or until chicken is cooked through.
CIII: Maple-Baked Apple Chicken
4 boneless skinless chicken breast halves (1 lb)
1/2 medium onion, sliced
2 medium red cooking apples, sliced
1/2 c maple syrup
1/3 c italian dressing
Preheat oven to 350*. Spray large nonstick ovenproof skillet with cooking spray. Heat on medium-high heat. Add chicken; cook 3 minutes on each side of until lightly browned on both sides. Remove from heat.
Place onion on top of chicken; place apples around sides of chicken. Mix syrup and dressing; pour over chicken.
Bake 20-25 minutes or until chicken is cooked through. Spoon syrup mixture in skillet over chicken just before serving.
1/2 medium onion, sliced
2 medium red cooking apples, sliced
1/2 c maple syrup
1/3 c italian dressing
Preheat oven to 350*. Spray large nonstick ovenproof skillet with cooking spray. Heat on medium-high heat. Add chicken; cook 3 minutes on each side of until lightly browned on both sides. Remove from heat.
Place onion on top of chicken; place apples around sides of chicken. Mix syrup and dressing; pour over chicken.
Bake 20-25 minutes or until chicken is cooked through. Spoon syrup mixture in skillet over chicken just before serving.
Springtime Pasta Toss
Mix and match recipe for pasta.
Cook enough pasta for 4 (8 oz) and reserve 1/4 c of the cooking liquid when you drain the noodles.
Meat /// Vegetables /// Dressing and Cheese
1. 1 lb boneless skinless chicken breasts, thinly sliced /// 1 c chopped carrots, 1 c chopped red peppers /// Sun-Dried tomatoe vinaigrette, shredded colby and monterey jack cheese
2. 1 lb boneless beef sirloin steak, thinly sliced /// 2 c broccoli florets, 2 c sliced button mushrooms /// italian dressing, mozzarella cheese
3. 1/2 lb bacon, chopped /// 1 green onion, chopped, 2 c frozen spring peas, thawed /// ranch dressing, italian cheese blend
4. 3/4 lb cubed ham /// 2 c frozen peas, thawed /// caesar dressing, shredded cheddar cheese
Cook meat in 1 T hot oil in large skillet 5 minutes or until meat is browned on both sides.
Stir in vegetables and 1/4 c dressing. Bring to boil. Reduce heat to medium; simmer 10 minutes or until meat is cooked through and vegetables are crisp-tender.
Toss with cooked pasta and reserved cooking liquid. Sprinkle with 1/2 c cheese.
Cook enough pasta for 4 (8 oz) and reserve 1/4 c of the cooking liquid when you drain the noodles.
Meat /// Vegetables /// Dressing and Cheese
1. 1 lb boneless skinless chicken breasts, thinly sliced /// 1 c chopped carrots, 1 c chopped red peppers /// Sun-Dried tomatoe vinaigrette, shredded colby and monterey jack cheese
2. 1 lb boneless beef sirloin steak, thinly sliced /// 2 c broccoli florets, 2 c sliced button mushrooms /// italian dressing, mozzarella cheese
3. 1/2 lb bacon, chopped /// 1 green onion, chopped, 2 c frozen spring peas, thawed /// ranch dressing, italian cheese blend
4. 3/4 lb cubed ham /// 2 c frozen peas, thawed /// caesar dressing, shredded cheddar cheese
Cook meat in 1 T hot oil in large skillet 5 minutes or until meat is browned on both sides.
Stir in vegetables and 1/4 c dressing. Bring to boil. Reduce heat to medium; simmer 10 minutes or until meat is cooked through and vegetables are crisp-tender.
Toss with cooked pasta and reserved cooking liquid. Sprinkle with 1/2 c cheese.
CII: Blue Cheese and Pear Crostini
2 redskin Barlett or Anjou pears
1 T fresh lemon juice
1 T fresh parsley, minced
2 oz sharp crumbly blue cheese
1 1/2 T olive oil
freshly ground black pepper
1 12" baguette, cut into 1/2" thick rounds
8 oz mascarpone cheese
1/4 c walnuts, finely chopped (preferably toasted)
Rinse the pears but do not peel them. Cut them into small dice and place in a small bowl.
Sprinkle the pears with the lemon juice and toss. Add the parsley, blue cheese and oil, and toss gently and thoroughly. Season to taste with freshly ground black pepper, and set aside.
Preheat the broiler.
Arrange the bread slices in a single layer on a baking sheet, and toast under the broiler until lightly browned and crisp, 1 to 2 minutes per side.
Spread each toast round with a teaspoon of the mascarpone cheese. Top with a generous tablespoon of the diced pear mixture, mounding it high and pressing in on it. Finish each one wiht a sprinkling of walnuts and serve.
1 T fresh lemon juice
1 T fresh parsley, minced
2 oz sharp crumbly blue cheese
1 1/2 T olive oil
freshly ground black pepper
1 12" baguette, cut into 1/2" thick rounds
8 oz mascarpone cheese
1/4 c walnuts, finely chopped (preferably toasted)
Rinse the pears but do not peel them. Cut them into small dice and place in a small bowl.
Sprinkle the pears with the lemon juice and toss. Add the parsley, blue cheese and oil, and toss gently and thoroughly. Season to taste with freshly ground black pepper, and set aside.
Preheat the broiler.
Arrange the bread slices in a single layer on a baking sheet, and toast under the broiler until lightly browned and crisp, 1 to 2 minutes per side.
Spread each toast round with a teaspoon of the mascarpone cheese. Top with a generous tablespoon of the diced pear mixture, mounding it high and pressing in on it. Finish each one wiht a sprinkling of walnuts and serve.
CI: Stir Fry Type Things
"Unfried" Chicken Fried Rice:
1 T vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
1 14.5-oz can chicken broth
4 t soy sauce
3 c frozen stir-fry vegetables
2 c minute white rice, uncooked
Heat oil in skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until cooked through.
Add broth and soy sauce. Bring to a boil.
Stir in vegetables and rice; cover. Reduce heat to low; cook 5 minutes. Stir before serving. Sprinkle with 1 green onion, sliced if desired.
Mix and Match Stir Fry:
1 T oil
3 c cooked minute white rice
Mix and Match choices:
Meat /// Sauces /// Vegetables
1. boneless, skinless chicken breasts, cut into strips /// 1/4 c catalina dressing, 1 T soy sauce, 1/4 chili flakes /// 1 c snow peas, 1 c sliced red peppers
2.boneless pork chops, cut into strips /// 1/4 balsamic vinaigrette, 1 T soy sauce, 1 T minced gingerroot /// 2 c chopped broccoli, 1 c sliced mushrooms
3. boneless beef sirloin steak, cut into strips /// 1/4 c barbecue sauce, 3 T beef broth /// 1 c sliced onions, 1 c sliced carrots
4. boneless skinless chicken breasts, cut into strips /// 1/4 c italian dressing, 1 T soy sauce, 2 cloves garlic, minced /// 3 c cubed red, green and yellow peppers, 2 green onions, sliced
Mix sauce ingredients. Add 1 T sauce mixture to 1 lb meat; toss to coat. Let stand 5 minutes.
Stir fry meat mixture and vegetables in oil in nonstick wok or skillet on medium-high heat 4 minutes or until meat is cooked through.
Add remaining sauce mixture; simmer 2 minutes. Serve over rice.
1 T vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
1 14.5-oz can chicken broth
4 t soy sauce
3 c frozen stir-fry vegetables
2 c minute white rice, uncooked
Heat oil in skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until cooked through.
Add broth and soy sauce. Bring to a boil.
Stir in vegetables and rice; cover. Reduce heat to low; cook 5 minutes. Stir before serving. Sprinkle with 1 green onion, sliced if desired.
Mix and Match Stir Fry:
1 T oil
3 c cooked minute white rice
Mix and Match choices:
Meat /// Sauces /// Vegetables
1. boneless, skinless chicken breasts, cut into strips /// 1/4 c catalina dressing, 1 T soy sauce, 1/4 chili flakes /// 1 c snow peas, 1 c sliced red peppers
2.boneless pork chops, cut into strips /// 1/4 balsamic vinaigrette, 1 T soy sauce, 1 T minced gingerroot /// 2 c chopped broccoli, 1 c sliced mushrooms
3. boneless beef sirloin steak, cut into strips /// 1/4 c barbecue sauce, 3 T beef broth /// 1 c sliced onions, 1 c sliced carrots
4. boneless skinless chicken breasts, cut into strips /// 1/4 c italian dressing, 1 T soy sauce, 2 cloves garlic, minced /// 3 c cubed red, green and yellow peppers, 2 green onions, sliced
Mix sauce ingredients. Add 1 T sauce mixture to 1 lb meat; toss to coat. Let stand 5 minutes.
Stir fry meat mixture and vegetables in oil in nonstick wok or skillet on medium-high heat 4 minutes or until meat is cooked through.
Add remaining sauce mixture; simmer 2 minutes. Serve over rice.
C: Cauliflower Soup
1 medium head cauliflower, broken into florets
1 medium carrot, shredded
1/4 c celery, chopped
2 1/2 c water
2 t chicken bouillon granules
3 T butter or margarine
3 T all-purpose flour
3/4 t salt
1/8 t pepper
2 c milk
1 c cheddar cheese, shredded
1/2-1 t hot pepper sauce, optional
In a large saucepan, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
In another large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture.
1 medium carrot, shredded
1/4 c celery, chopped
2 1/2 c water
2 t chicken bouillon granules
3 T butter or margarine
3 T all-purpose flour
3/4 t salt
1/8 t pepper
2 c milk
1 c cheddar cheese, shredded
1/2-1 t hot pepper sauce, optional
In a large saucepan, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
In another large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture.
IC: Chilled Berry Soup
1 quart fresh strawberries, hulled
1/3 c ginger ale
1/4 c milk
1/3 c sugar
1 T lemon juice
1 t vanilla extract
1 c sour cream
Place strawberries in a food processor or blender; cover and process until smooth. Add ginger ale, milk, sugar, lemon juice and vanilla; cover and process until blended. Pour into a bowl; whisk in sour cream until smooth. Cover and refrigerate until thoroughly chilled, about 2 hours.
1/3 c ginger ale
1/4 c milk
1/3 c sugar
1 T lemon juice
1 t vanilla extract
1 c sour cream
Place strawberries in a food processor or blender; cover and process until smooth. Add ginger ale, milk, sugar, lemon juice and vanilla; cover and process until blended. Pour into a bowl; whisk in sour cream until smooth. Cover and refrigerate until thoroughly chilled, about 2 hours.
XCVIII: Couple of Fruity Smoothies
Orange Peach Smoothie:
2 c frozen unsweetened peach slices, thawed
1 c milk
1 6-oz can frozen orange juice concentrate, thawed
1/4 t almond extract
1 pint vanilla ice cream
3 drops each red and yellow food coloring, optional
In a blender, combine the peaches, milk, orange juice concentrate and extract.
Add ice cream; cover and process until smooth. Add food coloring if desired. Pour into glasses; serve immediately.
Tropical Milk Shakes:
3/4 c milk
2 medium ripe bananas
3 c vanilla ice cream, softened
1 8-oz can chunk pineapple, undrained
2 T flaked coconut, toasted
2 T chopped pecans
In a blender, combine the milk, bananas, ice cream and pineapple; cover and process until smooth. Pour into chilled glasses. Top with coconut and pecans.
2 c frozen unsweetened peach slices, thawed
1 c milk
1 6-oz can frozen orange juice concentrate, thawed
1/4 t almond extract
1 pint vanilla ice cream
3 drops each red and yellow food coloring, optional
In a blender, combine the peaches, milk, orange juice concentrate and extract.
Add ice cream; cover and process until smooth. Add food coloring if desired. Pour into glasses; serve immediately.
Tropical Milk Shakes:
3/4 c milk
2 medium ripe bananas
3 c vanilla ice cream, softened
1 8-oz can chunk pineapple, undrained
2 T flaked coconut, toasted
2 T chopped pecans
In a blender, combine the milk, bananas, ice cream and pineapple; cover and process until smooth. Pour into chilled glasses. Top with coconut and pecans.
XCVII: Cinnamon Rolls
Dough:
4 1/2 c bisquick
1 1/3 c milk
Filling:
2 T butter or margarine
1/4 c sugar
1 t ground cinnamon
1/3 c raisins, optional
Icing:
2 c confectioners' sugar
2 T milk
2 T butter or margarine
1 t vanilla extract
In a bowl, combine bisquick and milk. Turn onto a floured surface; knead 8-10 times. Roll the dough into a 12x10" rectangle. Spread with butter. Combine sugar, cinnamon and raisins if desired; sprinkle over butter. Roll up from a long side; pinch seam to seal. Cut into 12 slices; place with cut side down on a large greased baking sheet. Bake at 450* for 10-12 minutes or until golden brown.
Meanwhile, combine the icing ingredients; spread over rolls. Serve warm.
4 1/2 c bisquick
1 1/3 c milk
Filling:
2 T butter or margarine
1/4 c sugar
1 t ground cinnamon
1/3 c raisins, optional
Icing:
2 c confectioners' sugar
2 T milk
2 T butter or margarine
1 t vanilla extract
In a bowl, combine bisquick and milk. Turn onto a floured surface; knead 8-10 times. Roll the dough into a 12x10" rectangle. Spread with butter. Combine sugar, cinnamon and raisins if desired; sprinkle over butter. Roll up from a long side; pinch seam to seal. Cut into 12 slices; place with cut side down on a large greased baking sheet. Bake at 450* for 10-12 minutes or until golden brown.
Meanwhile, combine the icing ingredients; spread over rolls. Serve warm.
XCVI: Strawberry Peach Melba
3 c fresh or frozen whole strawberries
1 c confectioners' sugar
1/4 c water
1 t lemon juice
2 t cornstarch
1 T cold water
1 t vanilla extract
4 scoops vanilla ice cream
1 15-oz can sliced peaches, drained
whipped topping
In a saucepan, mash strawberries; add sugar, water and lemon juice. Cook and stir until mixture comes to a boil. Combine the cornstarch and cold water until smooth; stir into the strawberry mixture. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in vanilla. Strain to remove the pulp. Place the pan in an ice-water bath to cool, stirring occasionally. Serve strawberry sauce over ice cream; top with peaches and whipped topping
1 c confectioners' sugar
1/4 c water
1 t lemon juice
2 t cornstarch
1 T cold water
1 t vanilla extract
4 scoops vanilla ice cream
1 15-oz can sliced peaches, drained
whipped topping
In a saucepan, mash strawberries; add sugar, water and lemon juice. Cook and stir until mixture comes to a boil. Combine the cornstarch and cold water until smooth; stir into the strawberry mixture. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in vanilla. Strain to remove the pulp. Place the pan in an ice-water bath to cool, stirring occasionally. Serve strawberry sauce over ice cream; top with peaches and whipped topping
XCV: Pineapple Salad Dressing
1/2 c unsweetened pineapple juice
1/4 c white vinegar
1 t ground cumin
1 garlic clove, minced
In a jar with a tight-fitting lid, combine ingredients; shake well. Serve with salad greens. Refrigerate leftovers; shake or stir before serving.
1/4 c white vinegar
1 t ground cumin
1 garlic clove, minced
In a jar with a tight-fitting lid, combine ingredients; shake well. Serve with salad greens. Refrigerate leftovers; shake or stir before serving.
XCIV: Arctic Orange Pie
1 8-oz pkg cream cheese
1 6-oz can frozen orange juice concentrate, thawed
1 8-oz carton cool whip
1 8" graham cracker crust
1 11-oz can mandarin oranges, drained
In a mixing bowl, combine the cream cheese and orange juice concentrate until smooth. Fold in whipped topping; pour into crust. Cover and freeze for 4 hours or until firm. Remove from the freezer about 10 minutes before cutting. Garnish with oranges
1 6-oz can frozen orange juice concentrate, thawed
1 8-oz carton cool whip
1 8" graham cracker crust
1 11-oz can mandarin oranges, drained
In a mixing bowl, combine the cream cheese and orange juice concentrate until smooth. Fold in whipped topping; pour into crust. Cover and freeze for 4 hours or until firm. Remove from the freezer about 10 minutes before cutting. Garnish with oranges
XCIII: Spinach Lasagna Roll-Ups
12 lasagna noodles
2 eggs, lightly beaten
2.5 c ricotta cheese
2.5 c shredded mozzarella cheese
1/2 c grated parmesan cheese
1 10-oz pkg frozen chopped spinach, thawed and squeezed dry
1/4 t salt
1/4 t pepper
1/4 t ground nutmeg
1 26-oz jar meatless spaghetti sauce
Cook lasagna noodles according to package directions; drain. In a bowl, combine the eggs, cheeses, spinach, salt, pepper and nutmeg. Spread 1/3 cup cheese mixture over each noodle; carefully roll up.
Pour 1 c spaghetti sauce into an ungreased 13x9" baking dish. Place roll-ups seam side down over sauce. Top with sauce. Bake, uncovered, at 375* for 20-25 minutes.
2 eggs, lightly beaten
2.5 c ricotta cheese
2.5 c shredded mozzarella cheese
1/2 c grated parmesan cheese
1 10-oz pkg frozen chopped spinach, thawed and squeezed dry
1/4 t salt
1/4 t pepper
1/4 t ground nutmeg
1 26-oz jar meatless spaghetti sauce
Cook lasagna noodles according to package directions; drain. In a bowl, combine the eggs, cheeses, spinach, salt, pepper and nutmeg. Spread 1/3 cup cheese mixture over each noodle; carefully roll up.
Pour 1 c spaghetti sauce into an ungreased 13x9" baking dish. Place roll-ups seam side down over sauce. Top with sauce. Bake, uncovered, at 375* for 20-25 minutes.
XCII: Easy Chocolate Dipped Peanut Butter Cookies
I actually have made these before since they are gluten free and my sister is allergic to gluten. Pretty tasty with or without the chocolate.
1 c creamy peanut butter
1/2 c sugar
1 egg
4 squares semi-sweet chocolate, melted
1/2 c finely chopped unsalted peanuts
Preheat oven to 325*. Mix peanut butter, sugar and egg until well blended. Refrigerate 30 minutes. Roll peanut butter mixture into 18 balls. Place 2 inches apart on ungreased baking sheet. Flatten each ball in a criss-cross pattern with fork.
Bake 18-20 minutes or until lightly browned. Cool 5 minutes. Remove from baking sheet to wire rack; cool completely.
Dip in melted chocolate.
1 c creamy peanut butter
1/2 c sugar
1 egg
4 squares semi-sweet chocolate, melted
1/2 c finely chopped unsalted peanuts
Preheat oven to 325*. Mix peanut butter, sugar and egg until well blended. Refrigerate 30 minutes. Roll peanut butter mixture into 18 balls. Place 2 inches apart on ungreased baking sheet. Flatten each ball in a criss-cross pattern with fork.
Bake 18-20 minutes or until lightly browned. Cool 5 minutes. Remove from baking sheet to wire rack; cool completely.
Dip in melted chocolate.
XCI: Green Bean Saute
1 lb fresh whole green beans, trimmed (about 3 cups)
1/3 c italian dressing
2 T dijon mustard
2 T sliced almonds, toasted
Cook and stir beans in half of the dressing in large skillet on medium heat just until tender-crisp, about 5 minutes.
Add remaining dressing and mustard; mix lightly. Cook until heated through, stirring occasionally.
Sprinkle with almonds.
1/3 c italian dressing
2 T dijon mustard
2 T sliced almonds, toasted
Cook and stir beans in half of the dressing in large skillet on medium heat just until tender-crisp, about 5 minutes.
Add remaining dressing and mustard; mix lightly. Cook until heated through, stirring occasionally.
Sprinkle with almonds.
XC: One Bowl Cheddar Biscuits
Nothing's ever as good as Red Lobster but it's worth a try.
2.25 c bisquick
1/2 c shredded cheddar cheeese
2 T chopped fresh herbs (parsley, basil or rosemary)
1/4 c sour cream
2 T dijon mustard
1/3 c milk
1 egg, lightly beaten
12 fresh flat leaf parsley leaves
Preheat oven to 425*. Place baking mix in large bowl. Add cheese and herbs; stir until combined. Mix sour cream, mustard and milk in small bowl. Stir into baking mix untl just combined.
Place dough on surface lightly dusted with baking mix; knead 10 times. Pat into 1/2" thick circle. Cut with 2 inch cutter dusted with baking mix. Place biscuits on baking sheet. Brush each lightly with beaten egg. Place 1 parsley leaf on top of each biscuit; lightly brush again with egg.
2.25 c bisquick
1/2 c shredded cheddar cheeese
2 T chopped fresh herbs (parsley, basil or rosemary)
1/4 c sour cream
2 T dijon mustard
1/3 c milk
1 egg, lightly beaten
12 fresh flat leaf parsley leaves
Preheat oven to 425*. Place baking mix in large bowl. Add cheese and herbs; stir until combined. Mix sour cream, mustard and milk in small bowl. Stir into baking mix untl just combined.
Place dough on surface lightly dusted with baking mix; knead 10 times. Pat into 1/2" thick circle. Cut with 2 inch cutter dusted with baking mix. Place biscuits on baking sheet. Brush each lightly with beaten egg. Place 1 parsley leaf on top of each biscuit; lightly brush again with egg.
LXXXIX: Cinnamon Toast "Blinis"
1 8-oz pkg cream cheese, softened
1/2 c sugar
1/4 t vanilla
1 egg yolk
1 t cinnamon
12 slices white bread, crusts removed
3 T butter, melted
Preheat oven to 400*. Mix cream cheese, 1/4 c of the sugar, vanilla and egg yolk with wire whisk until well blended. In separate bowl, mix remaining 1/4 c sugar and cinnamon; set aside.
Flatten each bread slice with rolling pin. Spread 1 side of each slice evenly with 1 rounded T cream cheese mixture. Starting at short end, tightly roll up. Brush each roll with butter; roll in reserved cinnamon-sugar. Slice each roll into 3 pieces.
Place each piece, seam-side down, on baking sheet. Bake 12-15 minutes or until edges are lightly browned. Serve immediately.
1/2 c sugar
1/4 t vanilla
1 egg yolk
1 t cinnamon
12 slices white bread, crusts removed
3 T butter, melted
Preheat oven to 400*. Mix cream cheese, 1/4 c of the sugar, vanilla and egg yolk with wire whisk until well blended. In separate bowl, mix remaining 1/4 c sugar and cinnamon; set aside.
Flatten each bread slice with rolling pin. Spread 1 side of each slice evenly with 1 rounded T cream cheese mixture. Starting at short end, tightly roll up. Brush each roll with butter; roll in reserved cinnamon-sugar. Slice each roll into 3 pieces.
Place each piece, seam-side down, on baking sheet. Bake 12-15 minutes or until edges are lightly browned. Serve immediately.
LXXXVIII: Creamy Lemon Nut Bars
1/2 c butter or margarine, softened
1/3 c powdered sugar
2 t vanilla
1.75 c flour
1/3 c pecans, chopped
1 8-oz pkg cream cheese, softened
2 c sugar
3 eggs
1/2 c lemon juice
1 T lemon peel
1 T powdered sugar
Preheat oven to 350*. Line 13x9" baking pan with foil; spray with cooking spray. Mix butter, powdered sugar and vanilla in large bowl. gradually stir in 1.5 c of the flour and pecans. Press dough firmly on bottom of prepared pan. Bake 15 minutes.
Beat cream cheese and sugar in medium bowl with electric mixer on high speed until well blended. Add remaining 1/4 c flour and eggs; beat until blended.
Stir in lemon juice and peel. Pour over baked crust in pan. Bake 30 minutes or until set. Remove from oven; cool completely. Sprinkle with 1 T powdered sugar, cut into 32 bars.
1/3 c powdered sugar
2 t vanilla
1.75 c flour
1/3 c pecans, chopped
1 8-oz pkg cream cheese, softened
2 c sugar
3 eggs
1/2 c lemon juice
1 T lemon peel
1 T powdered sugar
Preheat oven to 350*. Line 13x9" baking pan with foil; spray with cooking spray. Mix butter, powdered sugar and vanilla in large bowl. gradually stir in 1.5 c of the flour and pecans. Press dough firmly on bottom of prepared pan. Bake 15 minutes.
Beat cream cheese and sugar in medium bowl with electric mixer on high speed until well blended. Add remaining 1/4 c flour and eggs; beat until blended.
Stir in lemon juice and peel. Pour over baked crust in pan. Bake 30 minutes or until set. Remove from oven; cool completely. Sprinkle with 1 T powdered sugar, cut into 32 bars.
LXXXVII: 30 Minute Almond Chicken
8 boneless skinless chicken thighs
1/2 c italian dressing
1 c chicken broth
2 c green beans, trimmed, halved
1 c minute white rice, uncooked
1/4 c sliced almonds
Toss chicken with dressing in resealable plastic bag. Add chicken with dressing to large nonstick skillet on medium-high heat; cook 4 min on each side or until browned.
Stir in broth; bring to boil. Cover; simmer 10 minutes. Add beans; cook 5 min or until chicken is cooked through.
Remove chicken from skillet. Add rice and almonds. Remove from heat; cover. Let stand 5 minutes. Service chicken over rice mixture.
1/2 c italian dressing
1 c chicken broth
2 c green beans, trimmed, halved
1 c minute white rice, uncooked
1/4 c sliced almonds
Toss chicken with dressing in resealable plastic bag. Add chicken with dressing to large nonstick skillet on medium-high heat; cook 4 min on each side or until browned.
Stir in broth; bring to boil. Cover; simmer 10 minutes. Add beans; cook 5 min or until chicken is cooked through.
Remove chicken from skillet. Add rice and almonds. Remove from heat; cover. Let stand 5 minutes. Service chicken over rice mixture.
LXXXVI: Asian Chicken Noodle Soup
3 oz fresh egg noodles
5 c chicken stock
1 T mirin (can substitute sherry with a little sugar)
2 T soy sauce
3 cm piece fresh ginger, peeled and julienned
2 chicken breast fillets, thinly sliced
2 bunches baby bok choy, stalks trimmed, leaves separated
cilantro leaves to garnish
Soak the noodles in boiling water for 1 minute, drain and set aside. In a large saucepan, heat the stock to simmering, add the mirin, soy sauce, ginger, chicken and noodles. Cook for 5 minutes, or until the chicken is tender and the noodles are warmed through. Remove any scum from the surface of the soup.
Add the bok choy and cook for 2 minutes, or until the bok choy has wilted. Serve garnished with cilantro. Serve with sweet chili sauce, if desired
5 c chicken stock
1 T mirin (can substitute sherry with a little sugar)
2 T soy sauce
3 cm piece fresh ginger, peeled and julienned
2 chicken breast fillets, thinly sliced
2 bunches baby bok choy, stalks trimmed, leaves separated
cilantro leaves to garnish
Soak the noodles in boiling water for 1 minute, drain and set aside. In a large saucepan, heat the stock to simmering, add the mirin, soy sauce, ginger, chicken and noodles. Cook for 5 minutes, or until the chicken is tender and the noodles are warmed through. Remove any scum from the surface of the soup.
Add the bok choy and cook for 2 minutes, or until the bok choy has wilted. Serve garnished with cilantro. Serve with sweet chili sauce, if desired
LXXXV: Smarter Fettuccine Alfredo
I always feel guilty wanting alfredo so this might be a good substitute.
8 oz fettuccine, uncooked
1.25 c chicken broth
4 t flour
1/3 c cream cheese
4 T grated parmesan cheese
1/8 t ground nutmeg
2 T chopped fresh parsley
Cook pasta as directed on package.
Meanwhile, combine broth and flour in medium saucepan. Stir in cream cheese spread; cook 2 minutes, stirring constantly until mixture boils and thickens.
Toss pasta with sauce, 2 T of the parmesan cheese and nutmeg. Sprinkle with remaining 1 T parmesan cheese and the parsley. Season to taste with black pepper.
8 oz fettuccine, uncooked
1.25 c chicken broth
4 t flour
1/3 c cream cheese
4 T grated parmesan cheese
1/8 t ground nutmeg
2 T chopped fresh parsley
Cook pasta as directed on package.
Meanwhile, combine broth and flour in medium saucepan. Stir in cream cheese spread; cook 2 minutes, stirring constantly until mixture boils and thickens.
Toss pasta with sauce, 2 T of the parmesan cheese and nutmeg. Sprinkle with remaining 1 T parmesan cheese and the parsley. Season to taste with black pepper.
LXXXIV: Sweet and Sour Meatball Simmer
3/4 lb frozen prepared meatballs
1 medium each red and yellow pepper, cut into chunks
1/4 c water
1/4 c apricot jam
1/4 c catalina dressing
2 T soy sauce
3/4 t each ground ginger and garlic powder
2 c minute white rice, prepared according to directions
Combine all ingredients except rice in a large skillet; cover. Cook on medium heat 10 minutes, stirring occasionally.
Increase heat to medium-high; uncover. Cook 8-10 minutes or until sauce is thickened and meatballs are heated through, stirring occasionally.
Serve over the hot cooked rice.
1 medium each red and yellow pepper, cut into chunks
1/4 c water
1/4 c apricot jam
1/4 c catalina dressing
2 T soy sauce
3/4 t each ground ginger and garlic powder
2 c minute white rice, prepared according to directions
Combine all ingredients except rice in a large skillet; cover. Cook on medium heat 10 minutes, stirring occasionally.
Increase heat to medium-high; uncover. Cook 8-10 minutes or until sauce is thickened and meatballs are heated through, stirring occasionally.
Serve over the hot cooked rice.
LXXXIII: Glazed Ham with Dijon-Pineapple Sauce
1 c firmly packed dark brown sugar
1/2 c maple syrup
1/4 dijon mustard
1 whole fully cooked boneless ham (5 lb)
whole cloves
12 maraschino cherries, halved
1 T cornstarch
1 20-oz can crushed pineapple in juice, undrained
Preheat oven to 350*. Mix sugar, syrup and mustard until well blended; set aside. Score ham with sharp knife; insert cloves into ham as desired. Arrange cherries, cut sides down, on surface of ham. Place ham on rack in shallow baking pan.
Bake 2 hours or until ham reaches an internal temperature of 140* when tested in center with meat thermometer, brushing occasionally with 1/2 c of the syrup mixture after 1.5 hours.
Mix remaining syrup mixture with cornstarch and pineapple with its liquid in saucepan; cook on medium-high heat until mixture comes to boil and thickens, stirring constantly. Serve with sliced ham.
1/2 c maple syrup
1/4 dijon mustard
1 whole fully cooked boneless ham (5 lb)
whole cloves
12 maraschino cherries, halved
1 T cornstarch
1 20-oz can crushed pineapple in juice, undrained
Preheat oven to 350*. Mix sugar, syrup and mustard until well blended; set aside. Score ham with sharp knife; insert cloves into ham as desired. Arrange cherries, cut sides down, on surface of ham. Place ham on rack in shallow baking pan.
Bake 2 hours or until ham reaches an internal temperature of 140* when tested in center with meat thermometer, brushing occasionally with 1/2 c of the syrup mixture after 1.5 hours.
Mix remaining syrup mixture with cornstarch and pineapple with its liquid in saucepan; cook on medium-high heat until mixture comes to boil and thickens, stirring constantly. Serve with sliced ham.
LXXXII: Hot Buttered Cran-Orange Drink
I have no idea whether or not I would like this but it would be fun to try.
18 oz orange juice
1 c cranberry juice cocktail
2 cinnamon sticks
6 whole cloves
4 T brown sugar
8 t butter
Combine orange juice, cranberry juice, cinnamon and cloves in a small saucepan. Bring to a boil; reduce heat. Simmer 10 minutes. Remove spices with slotted spoon. For each drink, place 1 T brown sugar and 2 t butter in each mug. Pour hot spiced juice into prepared mug. Stir with cinnamon stick before drinking.
18 oz orange juice
1 c cranberry juice cocktail
2 cinnamon sticks
6 whole cloves
4 T brown sugar
8 t butter
Combine orange juice, cranberry juice, cinnamon and cloves in a small saucepan. Bring to a boil; reduce heat. Simmer 10 minutes. Remove spices with slotted spoon. For each drink, place 1 T brown sugar and 2 t butter in each mug. Pour hot spiced juice into prepared mug. Stir with cinnamon stick before drinking.
LXXXI: Crisp Coconut Shrimp with Oriental Dipping Sauce
1 egg
2 T cornstarch
1/8 t salt
1 lb large shrimp
1.5 c sweetened flaked coconut
1/3 c dry bread crumbs
oil for frying
In a small bowl, beat together egg, cornstarch and salt with fork or wire whisk untl smooth. In a shallow dish or bowl, combine coconut and bread crumbs. Dip shrimp in egg mixture; coat with combined coconut nad crumbs. Fry in oil in 3-4 batches, 2-3 minutes or until shrimp is golden brown. Drain on paper towels.
Oriental Dipping Sauce
1/2 c orange marmalade
2 T chopped green onion
2 T lime juice
1/8 t each salt and cayenne pepper
In a small bowl, combine ingredients, mix well.
2 T cornstarch
1/8 t salt
1 lb large shrimp
1.5 c sweetened flaked coconut
1/3 c dry bread crumbs
oil for frying
In a small bowl, beat together egg, cornstarch and salt with fork or wire whisk untl smooth. In a shallow dish or bowl, combine coconut and bread crumbs. Dip shrimp in egg mixture; coat with combined coconut nad crumbs. Fry in oil in 3-4 batches, 2-3 minutes or until shrimp is golden brown. Drain on paper towels.
Oriental Dipping Sauce
1/2 c orange marmalade
2 T chopped green onion
2 T lime juice
1/8 t each salt and cayenne pepper
In a small bowl, combine ingredients, mix well.
LXXX: Bacon Wrapped Pork Bites with Peanut Sauce
Bacon.. 'Nuff said.
4 boneless pork chops
1/2 c soy sauce
1/4 c dry sherry or water
2 T brown sugar
2 T rice wine vinegar
2 cloves garlic, minced
2 t fresh minced ginger or 1/2 t ground ginger
12 slices bacon
Cut each pork chop into 8 cubes. In a shallow glass dish, combine soy sauce, sherry, brown sugar, vinegar, garlic and ginger; stir until sugar is dissolved. Reserve 1/2 c marinade. Place pork cubes in remaining marinade mixture; mix until coated. Cover; refrigerate 30 minutes. Remove pork from marinade mixture; discard marinade. Cut bacon slices into thirds crosswise. Wrap one bacon piece around each pork cube securing with a wooden pick. Place bacon wrapped pork cubes on a greased rack of a broiler pan. Broil 2-3 inches from heat 16 minutes or until bacon is cooked, turning once.
Peanut Sauce
1/2 c creamy peanut butter
1/2 c reserved marinade
In a small bowl or measuring cup, combine peanut butter and marinade; mixing until well blended.
4 boneless pork chops
1/2 c soy sauce
1/4 c dry sherry or water
2 T brown sugar
2 T rice wine vinegar
2 cloves garlic, minced
2 t fresh minced ginger or 1/2 t ground ginger
12 slices bacon
Cut each pork chop into 8 cubes. In a shallow glass dish, combine soy sauce, sherry, brown sugar, vinegar, garlic and ginger; stir until sugar is dissolved. Reserve 1/2 c marinade. Place pork cubes in remaining marinade mixture; mix until coated. Cover; refrigerate 30 minutes. Remove pork from marinade mixture; discard marinade. Cut bacon slices into thirds crosswise. Wrap one bacon piece around each pork cube securing with a wooden pick. Place bacon wrapped pork cubes on a greased rack of a broiler pan. Broil 2-3 inches from heat 16 minutes or until bacon is cooked, turning once.
Peanut Sauce
1/2 c creamy peanut butter
1/2 c reserved marinade
In a small bowl or measuring cup, combine peanut butter and marinade; mixing until well blended.
LXXIX: Glazed Carrots
4 c baby carrots
1/2 c water
1/2 c peach preserves
1/2 t dried rosemary leaves, crushed
1/8 t each: salt and pepper
In a medium saucepan, cook carrots and water over high heat until water is boiling. Remove from heat; drain well. Return carrots to pan; stir in preserves, rosemary, salt and pepper. Simmer 2 minutes. Serve immediately.
1/2 c water
1/2 c peach preserves
1/2 t dried rosemary leaves, crushed
1/8 t each: salt and pepper
In a medium saucepan, cook carrots and water over high heat until water is boiling. Remove from heat; drain well. Return carrots to pan; stir in preserves, rosemary, salt and pepper. Simmer 2 minutes. Serve immediately.
LXXVIII: Pumpkin Dip
I love all things pumpkin :)
1 3-oz pkg cream cheese, softened
1/4 c powdered sugar
1/2 c canned pumpkin
1/4 t ground cinnamon
1/8 t ground nutmeg
dash of cloves
1 8-oz tub cool whip
Beat cream cheese and sugar until well blended. Stir in all remaining ingredients except whipped topping. Fold whipped topping. Serve with gingerbread cookies.
1 3-oz pkg cream cheese, softened
1/4 c powdered sugar
1/2 c canned pumpkin
1/4 t ground cinnamon
1/8 t ground nutmeg
dash of cloves
1 8-oz tub cool whip
Beat cream cheese and sugar until well blended. Stir in all remaining ingredients except whipped topping. Fold whipped topping. Serve with gingerbread cookies.
Saturday, February 27, 2010
LXXVII: Marinades and Dressings
Various sauces from The Healthy College Cookbook.
Island Teriyaki Marinade
1/2 c soy sauce
1/4 c packed brown sugar
1.5 T EVOO
1 T grated fresh ginger
1/4 t pepper
2 cloves garlic, minced
Combine all ingredients and mix well. This recipe will keep for 3-4 weeks if kept covered in the refrigerator.
Vegetable Marinade
1/4 c EVOO
1/4 c balsamic vinegar
1 T water
1 clove garlic, minced
1 t dried oregano
1/2 t pepper
1/4 t salt
Combine all ingredients and stir well.
Mom's BBQ Sauce
1 small yellow onion, finely chopped
1/2 T EVOO
1 T worcestershire sauce
2 T red wine vinegar
2 T lemon juice
2/3 c ketchup
1 T mustard
1 t hot sauce
pinch of salt
1/2 t pepper
In a medium saucepan, warm the oil over medium heat. Add the onion and saute until translucent.
Add the remaining ingredients; stir well .Simmer about 15 minutes, stirring occasionally.
Basic Oil and Vinegar Dressing
1/3 c balsamic vinegar
1/4 c water
1/4 c EVOO
1 clove garlic, minced
1/2 t oregano
1/2 t basil
salt and pepper to taste
Combine all ingredients and mix well.
Italian Dressing
2 T white-wine vinegar
1/2 t dijon mustard
1 clove garlic, minced
salt and pepper to taste
1/4 c EVOO
3 T water
1 t dried oregano
Combine all the ingredients and mix well.
Blue Cheese Dressing
1/4 c crumbled blue cheese
1/2 c nonfat plain yogurt
1/2 clove garlic, minced
1/2 t dijon mustard
Cream half of the cheese in a small bowl. Mix in the yogurt, garlic, and mustard. Add the remaining cheese and mix well.
Honey-Mustard Dressing
2 T honey
1 T dijon mustard
1 T cider vinegar
1 T EVOO
1 T water
1/2 t lemon juice
Combine all the ingredients and mix well.
Orange Vinaigrette
1 clove garlic, minced
1.5 T chopped fresh parsley
1 t sugar
1/2 t salt
1/3 c orange juice
2 T EVOO
In a small bowl, combine the garlic and parsley. Add the vinegar, sugar, and salt; mix well. Gradually add the orange juice and oil, stirring constantly. Blend well.
Island Teriyaki Marinade
1/2 c soy sauce
1/4 c packed brown sugar
1.5 T EVOO
1 T grated fresh ginger
1/4 t pepper
2 cloves garlic, minced
Combine all ingredients and mix well. This recipe will keep for 3-4 weeks if kept covered in the refrigerator.
Vegetable Marinade
1/4 c EVOO
1/4 c balsamic vinegar
1 T water
1 clove garlic, minced
1 t dried oregano
1/2 t pepper
1/4 t salt
Combine all ingredients and stir well.
Mom's BBQ Sauce
1 small yellow onion, finely chopped
1/2 T EVOO
1 T worcestershire sauce
2 T red wine vinegar
2 T lemon juice
2/3 c ketchup
1 T mustard
1 t hot sauce
pinch of salt
1/2 t pepper
In a medium saucepan, warm the oil over medium heat. Add the onion and saute until translucent.
Add the remaining ingredients; stir well .Simmer about 15 minutes, stirring occasionally.
Basic Oil and Vinegar Dressing
1/3 c balsamic vinegar
1/4 c water
1/4 c EVOO
1 clove garlic, minced
1/2 t oregano
1/2 t basil
salt and pepper to taste
Combine all ingredients and mix well.
Italian Dressing
2 T white-wine vinegar
1/2 t dijon mustard
1 clove garlic, minced
salt and pepper to taste
1/4 c EVOO
3 T water
1 t dried oregano
Combine all the ingredients and mix well.
Blue Cheese Dressing
1/4 c crumbled blue cheese
1/2 c nonfat plain yogurt
1/2 clove garlic, minced
1/2 t dijon mustard
Cream half of the cheese in a small bowl. Mix in the yogurt, garlic, and mustard. Add the remaining cheese and mix well.
Honey-Mustard Dressing
2 T honey
1 T dijon mustard
1 T cider vinegar
1 T EVOO
1 T water
1/2 t lemon juice
Combine all the ingredients and mix well.
Orange Vinaigrette
1 clove garlic, minced
1.5 T chopped fresh parsley
1 t sugar
1/2 t salt
1/3 c orange juice
2 T EVOO
In a small bowl, combine the garlic and parsley. Add the vinegar, sugar, and salt; mix well. Gradually add the orange juice and oil, stirring constantly. Blend well.
LXXVI: Chili Con Carne
I've been looking for a chili recipe. If anyone who happens by this blog and has suggestions of any sort, please share!
1/2 c chopped onion
1 t EVOO
2 cloves garlic, minced
2 15-oz cans chopped tomatoes, drained
2 15-oz cans kidney beans, drained
2 T chili powder
1 T sugar
salt and pepper to taste
1 lb lean ground beef
pinch nutmeg
1 bay leaf
In a large pot, warm the oil over medium heat. Add the onion and garlic and saute until the onions are tender. Add the tomatoes, beans, chili powder, sugar, salt, pepper, nutmeg and bay leaf, and stir well. Reduce heat to low and let simmer.
In a separate pan over medium heat, brown the beef. Drain the fat from the pan and add the beef to the chili. Allow to simmer for 1.5 hours.
1/2 c chopped onion
1 t EVOO
2 cloves garlic, minced
2 15-oz cans chopped tomatoes, drained
2 15-oz cans kidney beans, drained
2 T chili powder
1 T sugar
salt and pepper to taste
1 lb lean ground beef
pinch nutmeg
1 bay leaf
In a large pot, warm the oil over medium heat. Add the onion and garlic and saute until the onions are tender. Add the tomatoes, beans, chili powder, sugar, salt, pepper, nutmeg and bay leaf, and stir well. Reduce heat to low and let simmer.
In a separate pan over medium heat, brown the beef. Drain the fat from the pan and add the beef to the chili. Allow to simmer for 1.5 hours.
LXXV: Various Chicken recipes
Kate loves chicken. It's just a rule.
Sweet Orange Chicken
4 boneless skinless chicken half-breasts
4 t dijon mustard
1/2 medium onion, diced
1 c orange juice
2 t butter
2 T brown sugar
Preheat the oven to 350*
Place hte chicken in an ovenproof dish and spread mustard evenly over each piece. Sprinkle the onion over the chicken, pour orange juice over all and place 1/2 t morsels of butter near each piece of chicken. Bake uncovered for 25 minutes.
Flip the chicken and sprinkle brown sugar evenly over each piece. Cook for an additional 10 minutes uncovered, or until cooked through.
Apricot Chicken
4 boneless, skinless chicken half-breasts
2 T apricot jam
1/3 c soy sauce
1 T ginger, minced
Mix the apricot jam, soy sauce and ginger in a baking dish. Add the chicken, cover, and marinate in the refrigerator for at least 3 hours.
Preheat the oven to 350*. Bake chicken for 30 minutes or until wekk cooked through.
Sweet Orange Chicken
4 boneless skinless chicken half-breasts
4 t dijon mustard
1/2 medium onion, diced
1 c orange juice
2 t butter
2 T brown sugar
Preheat the oven to 350*
Place hte chicken in an ovenproof dish and spread mustard evenly over each piece. Sprinkle the onion over the chicken, pour orange juice over all and place 1/2 t morsels of butter near each piece of chicken. Bake uncovered for 25 minutes.
Flip the chicken and sprinkle brown sugar evenly over each piece. Cook for an additional 10 minutes uncovered, or until cooked through.
Apricot Chicken
4 boneless, skinless chicken half-breasts
2 T apricot jam
1/3 c soy sauce
1 T ginger, minced
Mix the apricot jam, soy sauce and ginger in a baking dish. Add the chicken, cover, and marinate in the refrigerator for at least 3 hours.
Preheat the oven to 350*. Bake chicken for 30 minutes or until wekk cooked through.
LXXIV: Spinach-Ricotta Sauce
I love sauce. This is supposed to be for pasta
2 t EVOO
1 medium onion, chopped
2 cloves garlic, minced
1 c cooked spinach
1 c nonfat ricotta cheese
1 large tomato, chopped
1/4 t freshly ground pepper
salt to taste
1/4 c grated parmesan cheese
In a large skillet, warm the oil over medium heat. Add the onion and garlic and saute until the onion becomes translucent.
Add the spinach, ricotta, tomato, and pepper. Mix thoroughly; season with salt.
Add the parmesan; mix well. Pour over hot pasta.
2 t EVOO
1 medium onion, chopped
2 cloves garlic, minced
1 c cooked spinach
1 c nonfat ricotta cheese
1 large tomato, chopped
1/4 t freshly ground pepper
salt to taste
1/4 c grated parmesan cheese
In a large skillet, warm the oil over medium heat. Add the onion and garlic and saute until the onion becomes translucent.
Add the spinach, ricotta, tomato, and pepper. Mix thoroughly; season with salt.
Add the parmesan; mix well. Pour over hot pasta.
LXXIII: Sesame Noodles
Seems simple but probably not something I'd think of all by myself when staring at the cabinet.
8 oz spaghetti, cooked
4 T peanut butter
2 t sesame oil
1/2 t cider vinegar
1 T chopped scallions
Cook the peanut butter and sesame oil in a small bowl in the microwave for 30 seconds, or until the peanut butter beings to melt. Mix well.
Blend the peanut butter mixture into the pasta. Add scallions. Refrigerate and serve cold.
8 oz spaghetti, cooked
4 T peanut butter
2 t sesame oil
1/2 t cider vinegar
1 T chopped scallions
Cook the peanut butter and sesame oil in a small bowl in the microwave for 30 seconds, or until the peanut butter beings to melt. Mix well.
Blend the peanut butter mixture into the pasta. Add scallions. Refrigerate and serve cold.
LXXII: Cucumber Dill Soup
I have a thing for chilled soups. I almost never have them but.. that one Royal Caribbean cruise.. the strawberry chilled soup.. nom
4 medium cucumbers
2 c plain nonfat yogurt
2 T fresh dill
1/2 t salt
1 t lemon juice
Slice the cucumbers lengthwise. Scoop out and discard the seeds, then slice into rounds.
Process all the ingredients in a blender until smooth.
Refrigerate for 30 minutes. Serve cold.
4 medium cucumbers
2 c plain nonfat yogurt
2 T fresh dill
1/2 t salt
1 t lemon juice
Slice the cucumbers lengthwise. Scoop out and discard the seeds, then slice into rounds.
Process all the ingredients in a blender until smooth.
Refrigerate for 30 minutes. Serve cold.
LXXI: Orange Tofu Toast
Something to do when I buy tofu on a whim and can't think of anything to do with it :P
1/2 c orange juice
1 t cinnamon
1 t sugar
1/4 lb block tofu, sliced into thin strips
4 slices whole wheat bread
In a saucepan over medium heat, combine the orange juice, cinnamon and sugar. When the mixture begins to bubble, add the strips of tofu. Cook for 3 minutes.
While the tofu is cooking, toast the bread.
Remove the tofu from the saucepan and lay the strips on the toast. Drizzle with juice from the pan.
1/2 c orange juice
1 t cinnamon
1 t sugar
1/4 lb block tofu, sliced into thin strips
4 slices whole wheat bread
In a saucepan over medium heat, combine the orange juice, cinnamon and sugar. When the mixture begins to bubble, add the strips of tofu. Cook for 3 minutes.
While the tofu is cooking, toast the bread.
Remove the tofu from the saucepan and lay the strips on the toast. Drizzle with juice from the pan.
LXX: Traditional Pancakes
Guess it might help to have this recipe incase I'm out of bisquick.
1 c all-purpose flour
1/2 t baking powder
2 T sugar
pinch of salt
1 egg
1 c skim milk
1 T vegetable oil
1 t vanilla
cooking spray
In a medium bowl, combine the flour, baking powder, sugar and salt.
In another bowl, mix together the egg, milk, oil and vanilla. Add the dry ingredients and stir until the mixture is smooth.
Heat a nonstick skillet over medium heat until a drop of water dances on teh surgace and coat lightly with cooking spray. Pour in the batter i small puddles, one for each pancake. Cook over medium heat until bubbles begin to appear and pop on the uncooked side. Flip and cook the other side. When both sides are golden brown, remove from pan.
1 c all-purpose flour
1/2 t baking powder
2 T sugar
pinch of salt
1 egg
1 c skim milk
1 T vegetable oil
1 t vanilla
cooking spray
In a medium bowl, combine the flour, baking powder, sugar and salt.
In another bowl, mix together the egg, milk, oil and vanilla. Add the dry ingredients and stir until the mixture is smooth.
Heat a nonstick skillet over medium heat until a drop of water dances on teh surgace and coat lightly with cooking spray. Pour in the batter i small puddles, one for each pancake. Cook over medium heat until bubbles begin to appear and pop on the uncooked side. Flip and cook the other side. When both sides are golden brown, remove from pan.
LXIX: Microwave-Baked Apples
I was looking for a recipe for this!
4 lg fuji or gala apples
4 t margarine or butter
4 T raisins or dried cranberries
4 t water or apple cider
1 t sugar
1/4 t pumpkin pie spice
1/4 c chopped pecans or walnuts
Core apples but don't cut through to bottoms. Beginning at stern end, peel apples 1/3 way down. Stand apples in 8x8" glass baking dish or 9" glass pie plate. Fill each apple with 1 t margarine, 1 T raisins, and 1 t water.
In cup, combine sugar and pumpkin pie spice; sprinkle over apples in dish. Cover with waxed paper and cook in microwave on medium-high 10-12 minutes or until apples are very tender. Let stand, covered, 5 minutes. Sprinkle with pecans.
4 lg fuji or gala apples
4 t margarine or butter
4 T raisins or dried cranberries
4 t water or apple cider
1 t sugar
1/4 t pumpkin pie spice
1/4 c chopped pecans or walnuts
Core apples but don't cut through to bottoms. Beginning at stern end, peel apples 1/3 way down. Stand apples in 8x8" glass baking dish or 9" glass pie plate. Fill each apple with 1 t margarine, 1 T raisins, and 1 t water.
In cup, combine sugar and pumpkin pie spice; sprinkle over apples in dish. Cover with waxed paper and cook in microwave on medium-high 10-12 minutes or until apples are very tender. Let stand, covered, 5 minutes. Sprinkle with pecans.
LXVIII: Strawberry Lemonade
1 lb strawberries, washed and hulled
3 T sugar
1 12-oz can frozen lemonade concentrate
2 c ice
Using a potato masher or pastry blender, mash together strawberries and sugar in a medium bowl until strawberries are cut into small pieces and mixture becomes juicy, about 1 minute; let stand 3-5 minutes.
Combine strawberry mixture, concentrate and 6.5 c water in a large pitcher. Add ice and serve.
3 T sugar
1 12-oz can frozen lemonade concentrate
2 c ice
Using a potato masher or pastry blender, mash together strawberries and sugar in a medium bowl until strawberries are cut into small pieces and mixture becomes juicy, about 1 minute; let stand 3-5 minutes.
Combine strawberry mixture, concentrate and 6.5 c water in a large pitcher. Add ice and serve.
LXVII: Apple Pumpkin Soup
2 c finely chopped peeled tart apples
1/2 c finely chopped onion
2 T butter
1 T all-purpose flour
4 c chicken broth
3 c canned pumpkin
14 c packed brown sugar
1/2 t each ground cinnamon, nutmeg and ginger
1 c unsweetened apple juice
1/2 c half-and-half cream
1/4 t salt
1/4 t pepper
In a large saucepan, saute apples and onion in butter for 3-5 minutes or until tender. Stir in flour until blended. Gradually whisk in broth. Stir in the pumpkin, brown sugar, cinnamon, nutmeg and ginger. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Cool slightly.
In a blender, cover and process soup in batches until smooth. Pour into a bowl; cover and refrigerate for 8 hours or overnight.
Just before serving, transfer soup to a saucepan. Cook over medium heat for 5-10 minutes. Sitr in apple juice, cream, salt and pepper; heat through.
1/2 c finely chopped onion
2 T butter
1 T all-purpose flour
4 c chicken broth
3 c canned pumpkin
14 c packed brown sugar
1/2 t each ground cinnamon, nutmeg and ginger
1 c unsweetened apple juice
1/2 c half-and-half cream
1/4 t salt
1/4 t pepper
In a large saucepan, saute apples and onion in butter for 3-5 minutes or until tender. Stir in flour until blended. Gradually whisk in broth. Stir in the pumpkin, brown sugar, cinnamon, nutmeg and ginger. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Cool slightly.
In a blender, cover and process soup in batches until smooth. Pour into a bowl; cover and refrigerate for 8 hours or overnight.
Just before serving, transfer soup to a saucepan. Cook over medium heat for 5-10 minutes. Sitr in apple juice, cream, salt and pepper; heat through.
LXVI: Satay With Apricot-BBQ Dipping Sauce and Green Rice
Taken from Ladies' Home Journal I think.
1/2 c apricot jam
1/2 c BBQ sauce
2 t finely grated lemon zest
1/2 t ground coriander
1.75 t kosher salt
1.25 c jasmine or basmati rice
3 T rice wine vinegar
3 T EVOO
1 shallot, minced
1.25 t chili powder
pinch freshly ground pepper
1.25 lb sirloin steak, thinly sliced
1 c loosely packed fresh basil leaves
1 c loosely packed fresh flat-leaf parsley leaves
2 t fresh thyme leaves
16 (8inch) bamboo skewers, soaked in water 30 minutes
Combine jam, barbecue sauce, zest and coriander in a small bowl, for dipping sauce. Set aside.
Bring 2/5 c water in a medium saucepan to a boil. Stir in 1/2 t salt and the rice; reduce heat to simmer. Cover and cook until water is absorbed, about 15 miuntes. Remove from heat and let stand, covered, 10 minutes. Fluff rice with a fork and let cool slightly.
Meanwhile, whisk together vinegar, 1 T oil, the shallot, chili powder, 3/4 t salt and the pepper in a large bowl; add steak and toss until coated well. Marinate at room temperature 20 minutes, stirring occasionally.
Meanwhile, combine basil, parsley, thyme, remaining 2 T oil and 1/2 t salt in the bowl of a food processor. Pulse until finely chopped. Toss with rice just before serving.
Preheat grill or grill pan to moderately high heat; lightly oil rack. Thread 1 to 2 slices of steak onto each drained skewer. Grill, turning once, until just cooked through about 4 minutes. Serve with dipping sauce and rice.
1/2 c apricot jam
1/2 c BBQ sauce
2 t finely grated lemon zest
1/2 t ground coriander
1.75 t kosher salt
1.25 c jasmine or basmati rice
3 T rice wine vinegar
3 T EVOO
1 shallot, minced
1.25 t chili powder
pinch freshly ground pepper
1.25 lb sirloin steak, thinly sliced
1 c loosely packed fresh basil leaves
1 c loosely packed fresh flat-leaf parsley leaves
2 t fresh thyme leaves
16 (8inch) bamboo skewers, soaked in water 30 minutes
Combine jam, barbecue sauce, zest and coriander in a small bowl, for dipping sauce. Set aside.
Bring 2/5 c water in a medium saucepan to a boil. Stir in 1/2 t salt and the rice; reduce heat to simmer. Cover and cook until water is absorbed, about 15 miuntes. Remove from heat and let stand, covered, 10 minutes. Fluff rice with a fork and let cool slightly.
Meanwhile, whisk together vinegar, 1 T oil, the shallot, chili powder, 3/4 t salt and the pepper in a large bowl; add steak and toss until coated well. Marinate at room temperature 20 minutes, stirring occasionally.
Meanwhile, combine basil, parsley, thyme, remaining 2 T oil and 1/2 t salt in the bowl of a food processor. Pulse until finely chopped. Toss with rice just before serving.
Preheat grill or grill pan to moderately high heat; lightly oil rack. Thread 1 to 2 slices of steak onto each drained skewer. Grill, turning once, until just cooked through about 4 minutes. Serve with dipping sauce and rice.
LXV: Boneyard Cookies
I'm a sucker for Halloween themed treats. this is from a taste of home magazine.
1 c confectioners' sugar
1/2 c cornstarch
1/2 c cold butter
2 eggs
1 t almond extract
2 c all-purpose flour
1/8 t salt
2-3 T seedless raspberr jam
16-18 squares (1 oz each) white baking chocolate
In a small mixing bowl, combine confectioners' sugar and cornstarch. Cut in butter until mixture resembles coarse crumbs. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to sugar mixture.
Shape dough into a ball; flatten into a disk. Wrap in plastic wrap; refrigerate for 30 minutes or until easy to handle.
On a lightly floured surface, roll dough to 1/8 in thickness. Cut with a floured 3.5" bone shaped cookie cutter. Place 1 in apart on parchment paper-lined baking sheets. Bake at 350*F for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
On bottom of half of the cookies, spread 1/8-1/4 t jam down the centers; top with remaining cookies. In a microwave-safe bowl, melt white chocolate. Dip each cookie in chocolate, allowing excess to drip off. Place on waxed paper; let stand until set.
1 c confectioners' sugar
1/2 c cornstarch
1/2 c cold butter
2 eggs
1 t almond extract
2 c all-purpose flour
1/8 t salt
2-3 T seedless raspberr jam
16-18 squares (1 oz each) white baking chocolate
In a small mixing bowl, combine confectioners' sugar and cornstarch. Cut in butter until mixture resembles coarse crumbs. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to sugar mixture.
Shape dough into a ball; flatten into a disk. Wrap in plastic wrap; refrigerate for 30 minutes or until easy to handle.
On a lightly floured surface, roll dough to 1/8 in thickness. Cut with a floured 3.5" bone shaped cookie cutter. Place 1 in apart on parchment paper-lined baking sheets. Bake at 350*F for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
On bottom of half of the cookies, spread 1/8-1/4 t jam down the centers; top with remaining cookies. In a microwave-safe bowl, melt white chocolate. Dip each cookie in chocolate, allowing excess to drip off. Place on waxed paper; let stand until set.
LXIV: Elegant Chocolate Torte
1/3 c all-purpose flour
3 T sugar
1 t salt
1-3/4 c milk
1 c chocolate syrup
1 egg, lightly beaten
1 T butter
1 t vanilla extract
Batter:
1/2 c butter, softened
1-1/4 c sugar
4 eggs
1 t vanilla extract
1-1/4 c all-purpose flour
1/3 c baking cocoa
3/4 t baking soda
1/4 salt
1-1/2 c chocolate syrup
1/2 c water
Frosting:
2 c heavy whipping cream
1/4 c chocolate syrup
1/4 t vanilla extract
For filling, in a small saucepan, combine flour, sugar and salt. Stir in milk and syrup until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes ro until thickened.
Remove from heat. Stir in a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Cool to room temperature, stirring often.
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine dry ingredients; add to creamed mixture alternately with syrup and water. Beat just until combined.
Pour into two greased and floured 9 in roung baking pans. Bake at 350*F for 30-35 minutes or until a toothpick comes out clean. Cool for 10 miuntes; remove from pans to wire racks to cool.
Cut each cake in half horizontally. Place one bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake. In a mixint bowl, beat frosting ingredients until stiff peaks form; spread or pipe over top and sides of cake.
3 T sugar
1 t salt
1-3/4 c milk
1 c chocolate syrup
1 egg, lightly beaten
1 T butter
1 t vanilla extract
Batter:
1/2 c butter, softened
1-1/4 c sugar
4 eggs
1 t vanilla extract
1-1/4 c all-purpose flour
1/3 c baking cocoa
3/4 t baking soda
1/4 salt
1-1/2 c chocolate syrup
1/2 c water
Frosting:
2 c heavy whipping cream
1/4 c chocolate syrup
1/4 t vanilla extract
For filling, in a small saucepan, combine flour, sugar and salt. Stir in milk and syrup until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes ro until thickened.
Remove from heat. Stir in a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Cool to room temperature, stirring often.
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine dry ingredients; add to creamed mixture alternately with syrup and water. Beat just until combined.
Pour into two greased and floured 9 in roung baking pans. Bake at 350*F for 30-35 minutes or until a toothpick comes out clean. Cool for 10 miuntes; remove from pans to wire racks to cool.
Cut each cake in half horizontally. Place one bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake. In a mixint bowl, beat frosting ingredients until stiff peaks form; spread or pipe over top and sides of cake.
LXIII: Baked Brie with Roasted Garlic
From Taste of Home magazine. Looks delectable.
1 whole garlic bulb
1.5 t plus 1 T olive oil, divided
1 T minced fresh rosemary or 1 t dried rosemary crushed
1 round loaf (1 lb) sourdough bread
1 round (8 oz) brie or camembert cheese
1 loaf (10.5 oz) french bread baguette, sliced and toasted
red and green grapes
Remove papery outer skin from garlic. Cut top off bulb. Bresh with 1.5 t oil; sprinkle with rosemary. Wrap in heavy-duty foil. Bake at 425*F for 30-35 minutes or until softened.
Meanwhile, cut top fourth off loaf of bread; carefully hollow out enough of bottom of bread so cheese will fit. Cube removed bread; set aside. Place cheese in bread.
Cool garlic for 10-15 minutes. Reduce heat to 375*F. Squeeze softened garlic into a bowl and mash with a fork; spread over cheese. Replace bread top; brush outside of bread with remaining oil. Wrap in heavy-duty foil. Bake for 45-50 minutes or until cheese is melted. Serve with toasted baguette, grapes and reserved bread cubes.
1 whole garlic bulb
1.5 t plus 1 T olive oil, divided
1 T minced fresh rosemary or 1 t dried rosemary crushed
1 round loaf (1 lb) sourdough bread
1 round (8 oz) brie or camembert cheese
1 loaf (10.5 oz) french bread baguette, sliced and toasted
red and green grapes
Remove papery outer skin from garlic. Cut top off bulb. Bresh with 1.5 t oil; sprinkle with rosemary. Wrap in heavy-duty foil. Bake at 425*F for 30-35 minutes or until softened.
Meanwhile, cut top fourth off loaf of bread; carefully hollow out enough of bottom of bread so cheese will fit. Cube removed bread; set aside. Place cheese in bread.
Cool garlic for 10-15 minutes. Reduce heat to 375*F. Squeeze softened garlic into a bowl and mash with a fork; spread over cheese. Replace bread top; brush outside of bread with remaining oil. Wrap in heavy-duty foil. Bake for 45-50 minutes or until cheese is melted. Serve with toasted baguette, grapes and reserved bread cubes.
LXII: Dilly Zucchini Dip
1 c finely shredded zucchini, squeezed dry
1 c shredded sharp cheddar cheese
3/4 c mayonnaise
1/2 c chopped walnuts
1 t lemon juice
1/2 t dill weed
1/4 t pepper
In a bowl, combine the first seven ingredients. Cover and refrigerate for 1 hour or until chilled. Serve with vegetables.
1 c shredded sharp cheddar cheese
3/4 c mayonnaise
1/2 c chopped walnuts
1 t lemon juice
1/2 t dill weed
1/4 t pepper
In a bowl, combine the first seven ingredients. Cover and refrigerate for 1 hour or until chilled. Serve with vegetables.
LXI: Zesty Hot Holiday Broccoli Dip
1 c light mayo
1 pkg frozen chopped broccoli, thawed and well drained
1 2-oz jar diced pimientos, drained
1/2 c grated parmesan cheese
1 c shredded mozzarella cheese
Preheat oven to 350*F. Combine dressing, broccoli, pimientos, parmesan cheese and /2 c of the mozzarella cheese.
Spread into 1 qt baking dish or 9" pie plate.
Bake 20-25 min or until heated through. Sprinkle with remaining 1/2 c mozzarella cheese. Continue baking 5 min or until mozzarella cheese is melted. Serve with crackers.
1 pkg frozen chopped broccoli, thawed and well drained
1 2-oz jar diced pimientos, drained
1/2 c grated parmesan cheese
1 c shredded mozzarella cheese
Preheat oven to 350*F. Combine dressing, broccoli, pimientos, parmesan cheese and /2 c of the mozzarella cheese.
Spread into 1 qt baking dish or 9" pie plate.
Bake 20-25 min or until heated through. Sprinkle with remaining 1/2 c mozzarella cheese. Continue baking 5 min or until mozzarella cheese is melted. Serve with crackers.
LX: Marbled Chocolate Treats
8.5 honey grahams, broken in half (17 squares)
6 squares semi-sweet baking chocolate
1/2 c creamy peanut butter
3 squares white baking chocolate
Line 13x9" pan with foil, with ends of foil extending over sides of pan. Arrange grahams on bottom of pan, cutting as needed to completely cover bottom of pan; set aside.
Microwave semi-sweet chocolate and peanut butter in medium microwaveable bowl on high 1.5-2 min or until chocolate is completely melted when stirred, stirring every 30 sec. Stir until well blended. Pour over grahams; spread with spatula to cover completely.
Repeat microwave melted steps with the white chocolate. Drop spoonfuls of the white chocolate over chocolate-covered grahams. Immediately cut through chocolate mixtures with knife several times for tiger-stripe effect.
Refrigerate at least 1 hour or until firm. Use foil handles to remove dessert from pan. Peel off foil. Cut into bars. Store in tightly covered container in refrigerator.
6 squares semi-sweet baking chocolate
1/2 c creamy peanut butter
3 squares white baking chocolate
Line 13x9" pan with foil, with ends of foil extending over sides of pan. Arrange grahams on bottom of pan, cutting as needed to completely cover bottom of pan; set aside.
Microwave semi-sweet chocolate and peanut butter in medium microwaveable bowl on high 1.5-2 min or until chocolate is completely melted when stirred, stirring every 30 sec. Stir until well blended. Pour over grahams; spread with spatula to cover completely.
Repeat microwave melted steps with the white chocolate. Drop spoonfuls of the white chocolate over chocolate-covered grahams. Immediately cut through chocolate mixtures with knife several times for tiger-stripe effect.
Refrigerate at least 1 hour or until firm. Use foil handles to remove dessert from pan. Peel off foil. Cut into bars. Store in tightly covered container in refrigerator.
LIX: Chocolate-Covered Oreo Cookie Cake
1 pkg (2 layer size) devil's food chocolate cake mix
4 squares semi-sweet baking chocolate
1/4 c butter, cut up
1 pkg cream cheese, softened
1/2 c sugar
2 c thawed cool whip
12 oreos, coarsely crushed
Preheat oven to 350*F. Prepare and bake cake mix as directed on package in two 9" round baking pans. Cool 5 min; remove from pans. Cool completely on wire racks.
Microwave chocolate and butter in small microwaveable bowl on high 2 min or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and crushed cookies. Place 1 cake layer, top-side down, on serving plate. Spread top of layer evenly with cream cheese mixture. Cover with remaining cake layer, top-side up. Spoon chocolate glaze over top of cake. Let stand until set. Store in refrigerator.
4 squares semi-sweet baking chocolate
1/4 c butter, cut up
1 pkg cream cheese, softened
1/2 c sugar
2 c thawed cool whip
12 oreos, coarsely crushed
Preheat oven to 350*F. Prepare and bake cake mix as directed on package in two 9" round baking pans. Cool 5 min; remove from pans. Cool completely on wire racks.
Microwave chocolate and butter in small microwaveable bowl on high 2 min or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and crushed cookies. Place 1 cake layer, top-side down, on serving plate. Spread top of layer evenly with cream cheese mixture. Cover with remaining cake layer, top-side up. Spoon chocolate glaze over top of cake. Let stand until set. Store in refrigerator.
LVIII: Cheesy Spinach & Artichoke Dip
I'm a spinach/artichoke dip fiend. I will try this one out and see if I approve soon. :P
1 14-oz can artichoke hearts, drained, finely chopped
1 10-oz pkg frozen chopped spinach, thawed, drained
3/4 c grated parmesan cheese
3/4 c light mayonnaise
1/2 c shredded mozzarella cheese
1/2 t garlic powder
Preheat oven to 350*F. Mix all ingredients until well blended.
Spoon into 9" baking dish or 9" pie plate.
Bake 20 min or until heated through. Serve.
1 14-oz can artichoke hearts, drained, finely chopped
1 10-oz pkg frozen chopped spinach, thawed, drained
3/4 c grated parmesan cheese
3/4 c light mayonnaise
1/2 c shredded mozzarella cheese
1/2 t garlic powder
Preheat oven to 350*F. Mix all ingredients until well blended.
Spoon into 9" baking dish or 9" pie plate.
Bake 20 min or until heated through. Serve.
LVII: Double-Layer Pumpkin Pie
4 oz cream cheese, softened
1 T milk
1 T sugar
1 8-oz tub cool whip, thawed
1 graham pie crust
1 c milk
1 15-oz can pumpkin
2 pkg jell-o vanilla flavor instant pudding
1 t ground cinnamon
1/2 t ground ginger
1/4 t ground cloves
Mix cream cheese, 1 T milk and the sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.
Pour 1 c milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat wtih wire whisk 2 min or until well blended (mixture will be thick). Spread over cream cheese layer.
Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving. Store in refrigerator.
1 T milk
1 T sugar
1 8-oz tub cool whip, thawed
1 graham pie crust
1 c milk
1 15-oz can pumpkin
2 pkg jell-o vanilla flavor instant pudding
1 t ground cinnamon
1/2 t ground ginger
1/4 t ground cloves
Mix cream cheese, 1 T milk and the sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.
Pour 1 c milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat wtih wire whisk 2 min or until well blended (mixture will be thick). Spread over cream cheese layer.
Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving. Store in refrigerator.
LVI: Creamy Chicken, Vegetables and Noodles
Also from Kraft Food and Family magazine.
4 c egg noodles, uncooked
1.5 lb boneless skinless chicken breasts, cut into 1" chunks
1/4 c italian dressing
3.5 c fresh broccoli florets
1 large red pepper, cut into strips (I'd most likely substitute beans or something for this, not a pepper person)
1 yellow squash, sliced
6 oz velveeta
1 T skim milk
Cook pasta as directed on package.
Meanwhile, cook chicken in dressing in large nonstick skillet on medium-high heat 5 to 7 min or until chicken is cooked through, stirring occasionally. Add vegetables; stir. Reduce heat to medium; cover. Cook 5 min or until vegetables are crisp-tender, stirring occasionally.
Meanwhile, place velveeta in small microwaveable bowl. Add milk. Microwave on high 2-3 min or until velveeta is melted and mixture is well blended, stiffing after 1/5 min. Add chicken mixture; mix lightly. Serve over the pasta.
4 c egg noodles, uncooked
1.5 lb boneless skinless chicken breasts, cut into 1" chunks
1/4 c italian dressing
3.5 c fresh broccoli florets
1 large red pepper, cut into strips (I'd most likely substitute beans or something for this, not a pepper person)
1 yellow squash, sliced
6 oz velveeta
1 T skim milk
Cook pasta as directed on package.
Meanwhile, cook chicken in dressing in large nonstick skillet on medium-high heat 5 to 7 min or until chicken is cooked through, stirring occasionally. Add vegetables; stir. Reduce heat to medium; cover. Cook 5 min or until vegetables are crisp-tender, stirring occasionally.
Meanwhile, place velveeta in small microwaveable bowl. Add milk. Microwave on high 2-3 min or until velveeta is melted and mixture is well blended, stiffing after 1/5 min. Add chicken mixture; mix lightly. Serve over the pasta.
LV: Sweet and Saucy Chicken Drummettes
In my eagerness to clean today, I found a pile of old magazines including recipes that I needed to throw out. I tore out the recipes that looked good so I could chronicle them here and possibly make them in the future. This one comes from Kraft Food and Family.
16 chicken drummetts (1.5 lb)
1/2 c barbeque sauce
1/4 c catalina dressing
1/4 c apricot jam
Preheat oven to 400*F. Place chicken in foil-lined 15x10x1" baking pan sprayed with cooking spray. Bake 30 min.
Combine barbeque sauce, dressing and jam in large bowl. Add chicken; toss to evenly coat. Return chicken to baking pan.
Bake an additional 15 min or until chicken is cooked through.
16 chicken drummetts (1.5 lb)
1/2 c barbeque sauce
1/4 c catalina dressing
1/4 c apricot jam
Preheat oven to 400*F. Place chicken in foil-lined 15x10x1" baking pan sprayed with cooking spray. Bake 30 min.
Combine barbeque sauce, dressing and jam in large bowl. Add chicken; toss to evenly coat. Return chicken to baking pan.
Bake an additional 15 min or until chicken is cooked through.
Tuesday, February 23, 2010
LIV: Frozen Rhubarb Daiguiris
My friend posted a link to this on Twitter and it sounds delicious! Recipe from cdkitchen.com
6 c chopped raw or frozen rhubarb
1/2 c water
1 1/2 c sugar
1 2-liter bottle lemon-lime soda
1 12-oz can lemonade or limeade concentrate
1 1/2 c white rum
Combine rhubarb and water and bring to a boil over medium heat. Stir in sugar and heat until rhubarb is soft and sugar is dissolved. Remove from heat and strain. Let the liquid come to room temperature.
Combine remaining ingredients, add rhubarb juice, and freeze. Stir occasionally white mixture freezes.
To serve, spoon into glass and garnish with sprig of mint.
6 c chopped raw or frozen rhubarb
1/2 c water
1 1/2 c sugar
1 2-liter bottle lemon-lime soda
1 12-oz can lemonade or limeade concentrate
1 1/2 c white rum
Combine rhubarb and water and bring to a boil over medium heat. Stir in sugar and heat until rhubarb is soft and sugar is dissolved. Remove from heat and strain. Let the liquid come to room temperature.
Combine remaining ingredients, add rhubarb juice, and freeze. Stir occasionally white mixture freezes.
To serve, spoon into glass and garnish with sprig of mint.
Saturday, February 13, 2010
LIII: Skillet Chicken 6 Ways
Also from Good housekeeping. Simple chicken then 6 different ways to dress it :) I like options. Makes 4 servings.
4 med skinless, bonless chicken breast halves (1.25 lbs)
1 T olive oil
Place chicken breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2 in thickness; sprinkle with 1/4 t salt and 1/2 t ground black pepper.
In nonstick skillet, heat oil over medium high heat until hot. Add breasts and cook 6-7 miuntes or until browned on both sides.
Transfer chicken to platter and use same pan to make sauce.
Sauces:
I: Plum-Balsamic
To skillet, add 1/2 med red onion, chopped and cook over medium heat 3 minutes or until softened, stirring frequently. Add 3 sm plums, each pitted and cut into 8 wedges, and cook 3 minutes or until lightly browned, turning occasionally, increase heat to medium-high; stir in 1/2 c reduced-sodium chicken broth, 2 T balsamic vinegar, 1 T honey, 1/4 t salt, and any juices from chicken on platter. Cook 2 to 3 minutes to reduce sauce slightly, stirring occasionally.
II: Apple-Dijon
While chicken is cooking in glass pie plate, combine 2 Golden Delicious apples, each cored and cut into 6 rings, and 1 sm onion sliced. Cover with waxed paper and microwave on High 3-4 minutes or until tender, stirring once. To skillet, add apple mixture; cook 2 minutes or until browned. Add 3/4 c reduced-sodium chicken broth, 2 T maple syrup, 1 T dijon mustard with seeds and 1/4 t salt. Cook 2 minutes to reduce broth mixture slightly. In bowl, mix 1/3 c half and half with 1 t cornstarch; stir into apple mixture with any juices from chicken on platter. Cook 1 minute to thicken sauce slightly.
III: Green Chile
To skillet, add 1 can (4-4.5 oz) diced green chiles, 1 c grape tomatoes, each cut in half, 3/4 c reduced-sodium chicken broth, 1/2 t ground cumin, 1 clove garlic, crushed with press and any juices from chicken on platter. Cook 3 minutes to reduce sauce slightly, stirring occasionally. Stir in 2 T chopped fresh cilantro.
IV: Lemon-Sage
To skillet, add 1/2 c reduced sodium chicken broth and 1/2 c white win. Cook 2 miuntes to reduce sauce by half. Stir in 1 t grated lemon peel, 2 T lemon juice, 2 T chopped fresh parsley, 1 t chopped fresh sage and any juices from chicken left onplatter. Remove skillet from heat; stir in 1 T cold margarine or butter.
V: Mushroom-Marsala
To skillet, add 1 pkg (10 oz) sliced cremini mushrooms, 1 lg shallot, finely chopped and 1/4 t salt. Cook 3 minutes or until mushrooms are browned, stirring frequently. Add 1/2 c reduced sodium chicken broth, 1/2 c marsala wine and any juices from chicken on platter. Cook 4 minutes to reduce sauce by half, stirring occasionally. Stir in 2 T chopped fresh parsley.
VI: Orange-Rosemary
While chicken is cooking, trim and thinly slice 2 med leeks, then rinse thoroughly in bowl, changing water several times; drain well. To skillet, add leeks; cover and cook over medium-low heat 2-3 minutes or until softened, stirring occasionaly. Meanwhile, from 1 orange, grate 1 t peel and squeeze 1/2 c juice. Halve and thinly slice a second orange. Set peel and slices aside. To leeks in skillet, add orange juice, 1/2 c reduced sodium chicken broth, 3/4 t chopped fresh rosemary, and any juices from chicken on platter. Increase heat to medium-high and cook 3 minutes to reduce sauce slightly, stirring occasionally. Remove skillet from heat. Stir in reserved orange slices and peel and 1/4 t salt.
4 med skinless, bonless chicken breast halves (1.25 lbs)
1 T olive oil
Place chicken breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2 in thickness; sprinkle with 1/4 t salt and 1/2 t ground black pepper.
In nonstick skillet, heat oil over medium high heat until hot. Add breasts and cook 6-7 miuntes or until browned on both sides.
Transfer chicken to platter and use same pan to make sauce.
Sauces:
I: Plum-Balsamic
To skillet, add 1/2 med red onion, chopped and cook over medium heat 3 minutes or until softened, stirring frequently. Add 3 sm plums, each pitted and cut into 8 wedges, and cook 3 minutes or until lightly browned, turning occasionally, increase heat to medium-high; stir in 1/2 c reduced-sodium chicken broth, 2 T balsamic vinegar, 1 T honey, 1/4 t salt, and any juices from chicken on platter. Cook 2 to 3 minutes to reduce sauce slightly, stirring occasionally.
II: Apple-Dijon
While chicken is cooking in glass pie plate, combine 2 Golden Delicious apples, each cored and cut into 6 rings, and 1 sm onion sliced. Cover with waxed paper and microwave on High 3-4 minutes or until tender, stirring once. To skillet, add apple mixture; cook 2 minutes or until browned. Add 3/4 c reduced-sodium chicken broth, 2 T maple syrup, 1 T dijon mustard with seeds and 1/4 t salt. Cook 2 minutes to reduce broth mixture slightly. In bowl, mix 1/3 c half and half with 1 t cornstarch; stir into apple mixture with any juices from chicken on platter. Cook 1 minute to thicken sauce slightly.
III: Green Chile
To skillet, add 1 can (4-4.5 oz) diced green chiles, 1 c grape tomatoes, each cut in half, 3/4 c reduced-sodium chicken broth, 1/2 t ground cumin, 1 clove garlic, crushed with press and any juices from chicken on platter. Cook 3 minutes to reduce sauce slightly, stirring occasionally. Stir in 2 T chopped fresh cilantro.
IV: Lemon-Sage
To skillet, add 1/2 c reduced sodium chicken broth and 1/2 c white win. Cook 2 miuntes to reduce sauce by half. Stir in 1 t grated lemon peel, 2 T lemon juice, 2 T chopped fresh parsley, 1 t chopped fresh sage and any juices from chicken left onplatter. Remove skillet from heat; stir in 1 T cold margarine or butter.
V: Mushroom-Marsala
To skillet, add 1 pkg (10 oz) sliced cremini mushrooms, 1 lg shallot, finely chopped and 1/4 t salt. Cook 3 minutes or until mushrooms are browned, stirring frequently. Add 1/2 c reduced sodium chicken broth, 1/2 c marsala wine and any juices from chicken on platter. Cook 4 minutes to reduce sauce by half, stirring occasionally. Stir in 2 T chopped fresh parsley.
VI: Orange-Rosemary
While chicken is cooking, trim and thinly slice 2 med leeks, then rinse thoroughly in bowl, changing water several times; drain well. To skillet, add leeks; cover and cook over medium-low heat 2-3 minutes or until softened, stirring occasionaly. Meanwhile, from 1 orange, grate 1 t peel and squeeze 1/2 c juice. Halve and thinly slice a second orange. Set peel and slices aside. To leeks in skillet, add orange juice, 1/2 c reduced sodium chicken broth, 3/4 t chopped fresh rosemary, and any juices from chicken on platter. Increase heat to medium-high and cook 3 minutes to reduce sauce slightly, stirring occasionally. Remove skillet from heat. Stir in reserved orange slices and peel and 1/4 t salt.
LII: Thai-Style Coconut Chicken with Snow Peas
Also from Good Housekeeping. Makes 4 servings
1 c jasmine or long grain white rice
1 can (14 oz) light coconut milk
1 c chicken broth
1 T cornstarch
4 thin slices, fresh ginger
2 strips fresh lime peel (3" each)
1 lb skinless, onesless chicken-breast halves, cut into 1/2 in wide strips
6 oz snow peas, strings removed
1 T less-sodium fish sauce
1/4 c loosely packed fresh cilantro leaves, chopped
lime wedges
Prepare rice as label directs
Meanwhile, in 12in nonstick skillet, stir together coconut milk, broth, cornstarch, ginger and lime peel; heat to boiling over medium-high heat, stirring frequently. Boil 1 minute.
Add chicken and snow peas to skillet. cover and cook 4-5 minutes longer ot until chicken loses its pink color throughout. Remove skillet from heat; stir in fish-sauce and cilantro. Servie with rice and lime wedges.
1 c jasmine or long grain white rice
1 can (14 oz) light coconut milk
1 c chicken broth
1 T cornstarch
4 thin slices, fresh ginger
2 strips fresh lime peel (3" each)
1 lb skinless, onesless chicken-breast halves, cut into 1/2 in wide strips
6 oz snow peas, strings removed
1 T less-sodium fish sauce
1/4 c loosely packed fresh cilantro leaves, chopped
lime wedges
Prepare rice as label directs
Meanwhile, in 12in nonstick skillet, stir together coconut milk, broth, cornstarch, ginger and lime peel; heat to boiling over medium-high heat, stirring frequently. Boil 1 minute.
Add chicken and snow peas to skillet. cover and cook 4-5 minutes longer ot until chicken loses its pink color throughout. Remove skillet from heat; stir in fish-sauce and cilantro. Servie with rice and lime wedges.
LI: Slow-Cooker Chicken Tangine
I'm not a fan of couscous but I'm sure this would work with anything else under it too. This recipe was torn out of a Good Housekeeping magazine.
1 med butternut squash (1.5 lbs), peeled and cut into 2in chunks
2 med tomatoes, coarsely chopped
1 med onion, chopped
2 cloves garlic, crushed
1 can (15-19 oz) garbanzo beans, rinsed and drained
1 c chicken broth
1/2 c raisins
2 t ground coriander
2 t ground cumin
1/2 t ground cinnamon
salt and pepper
3 lbs bone-in skinless chicken thighs
1 box (10 oz) plain couscous
1/2 c pitted green olives
In a 6 quart slow cooker, combine squash, tomatoes, onion, garlic, beans, broth and raisins. In cup, combine coriander, cumin, cinnamon, 1/2 t salt and 1/4 t ground black pepper. Rub spice mixture all over chicken thighs; place chicken on top of vegetable mixture. Cover slow cooker with lid and cook as manufacturer directs, on low 8 hours or on high 4 hours.
About 10 minutes before serving, prepare couscous as label directs.
To serve, fluff couscous with fork. Stir olives into chicken mixture. Service chicken mixture over couscous.
1 med butternut squash (1.5 lbs), peeled and cut into 2in chunks
2 med tomatoes, coarsely chopped
1 med onion, chopped
2 cloves garlic, crushed
1 can (15-19 oz) garbanzo beans, rinsed and drained
1 c chicken broth
1/2 c raisins
2 t ground coriander
2 t ground cumin
1/2 t ground cinnamon
salt and pepper
3 lbs bone-in skinless chicken thighs
1 box (10 oz) plain couscous
1/2 c pitted green olives
In a 6 quart slow cooker, combine squash, tomatoes, onion, garlic, beans, broth and raisins. In cup, combine coriander, cumin, cinnamon, 1/2 t salt and 1/4 t ground black pepper. Rub spice mixture all over chicken thighs; place chicken on top of vegetable mixture. Cover slow cooker with lid and cook as manufacturer directs, on low 8 hours or on high 4 hours.
About 10 minutes before serving, prepare couscous as label directs.
To serve, fluff couscous with fork. Stir olives into chicken mixture. Service chicken mixture over couscous.
L: Cocktails
Three tasty looking recipes taken from a 2008 issue of Ladies' Home Journal (a tear out I just found while cleaning) :P
I: Perfect Pear - 4 servings
3/4 c simple syrup
1/2 c pear-flavored vodka
1/2 c fresh lemon juice
1/2 pear, cut into 4 slices
In a pitcher, combine syrup, codka, juice and ice. Strain into glasses containing pear slices.
II: Earl Grey Glory - 4 servings
2 c Earl Grey tea, chilled
1/2 c simple syrup
6 T fresh lemon juice, plus curled strips of peel for garnish
1/4 c rum
In a pitcher, combine all ingredients except peel. Pour into glasses filled with ice. Garnish with peel, if desired.
III: Cranberry-Cherry Cheery - 4 servings
1 c purchased cranberry-cherry juice
1 c seltzer
1/2 c alize red passion (french cognac and cranberry)
1/2 c vodka
1 T fresh lime juice
1 T simple syrup
fresh cranberries, for garnish
Combine all ingredients except cranberries in a pitcher. Pour into glasses filled with ice and garnish with cranberries, if desired.
I: Perfect Pear - 4 servings
3/4 c simple syrup
1/2 c pear-flavored vodka
1/2 c fresh lemon juice
1/2 pear, cut into 4 slices
In a pitcher, combine syrup, codka, juice and ice. Strain into glasses containing pear slices.
II: Earl Grey Glory - 4 servings
2 c Earl Grey tea, chilled
1/2 c simple syrup
6 T fresh lemon juice, plus curled strips of peel for garnish
1/4 c rum
In a pitcher, combine all ingredients except peel. Pour into glasses filled with ice. Garnish with peel, if desired.
III: Cranberry-Cherry Cheery - 4 servings
1 c purchased cranberry-cherry juice
1 c seltzer
1/2 c alize red passion (french cognac and cranberry)
1/2 c vodka
1 T fresh lime juice
1 T simple syrup
fresh cranberries, for garnish
Combine all ingredients except cranberries in a pitcher. Pour into glasses filled with ice and garnish with cranberries, if desired.
Monday, January 25, 2010
IL: Blue Cheese Dip
My friend was telling me about this dip he made and I'm a huge fan of blue cheese so I decided to steal the recipe he got.
1 pint thick greek yoghurt
3/4 c (or more) blue cheese, crumbled
2 T red onion, finely chopped
3 T scallions, finely chopped
salt and pepper to taste
Mix ingredients together. Serve with wings or nuggets.
1 pint thick greek yoghurt
3/4 c (or more) blue cheese, crumbled
2 T red onion, finely chopped
3 T scallions, finely chopped
salt and pepper to taste
Mix ingredients together. Serve with wings or nuggets.
Saturday, January 23, 2010
XXXXVIII: Bacon Ice Cream
I just saw this on the picturingfood community of livejournal. Had to copy it down so I can make it sometime when I'm feeling really decadent (read: fat).
12 slices maple cured bacon
1 qt. vitamin D milk
1 qt. heavy cream
5 oz. granulated sugar
3 oz. maple syrup
8 egg yolks
Preheat the oven to 350°. Cut 10 of the bacon slices into 1 inch strips and leave two slices whole. Place the bacon on a baking sheet lined with parchment and roast for 10 minutes, or until some of the fat has rendered out, but it is still soft. In a large sauce pot combine the milk and heavy cream and heat on medium. Add the cut bacon and place the remaining two slices back in the oven for 5 more minutes until they are brown and crispy. Let the bacon and dairy heat while you prepare the yolks and sugar. Add the sugar and maple syrup to the egg yolks and whip with a whisk or a mixer on high speed until the mix becomes lighter in color and slightly frothy.
Bring the milk, cream, and bacon mixture to a boil, then remove from the heat and transfer to a blender. Blend on high for 30 seconds and pass the mix through a fine mesh strainer to remove any bacon particles. Discard the ground bacon. Add the dairy mix back to the sauce pot and turn the flame to medium low. Temper the egg yolks by adding two ladels of the hot milk and cream to the whipped yolks and whisking vigorously. Add this mixture to the sauce pot and stir with a wooden spoon. Stir carefully for 5-10 minutes or until the mixture thickens and can coat a spoon. Remove from the heat and strain the mix (in case there are any bits of curdled egg). Chill the bacon ice cream mix in the refrigerator for 6 hours or overnight.
When you’re ready to make the ice cream, simply follow the directions on your ice cream maker. When the ice cream begins to thicken, but before it’s ready to be transferred to a container and frozen further, about 15 minutes in the machine, chop the two remaining bacon slices into bits and add to the ice cream. It seems so wrong but so right at the same time. Transfer the ice cream to a pre-frozen container and freeze for 2 hours. Serve with a drizzling of maple syrup and more bacon bits, in case there’s just not enough bacon here for you.
12 slices maple cured bacon
1 qt. vitamin D milk
1 qt. heavy cream
5 oz. granulated sugar
3 oz. maple syrup
8 egg yolks
Preheat the oven to 350°. Cut 10 of the bacon slices into 1 inch strips and leave two slices whole. Place the bacon on a baking sheet lined with parchment and roast for 10 minutes, or until some of the fat has rendered out, but it is still soft. In a large sauce pot combine the milk and heavy cream and heat on medium. Add the cut bacon and place the remaining two slices back in the oven for 5 more minutes until they are brown and crispy. Let the bacon and dairy heat while you prepare the yolks and sugar. Add the sugar and maple syrup to the egg yolks and whip with a whisk or a mixer on high speed until the mix becomes lighter in color and slightly frothy.
Bring the milk, cream, and bacon mixture to a boil, then remove from the heat and transfer to a blender. Blend on high for 30 seconds and pass the mix through a fine mesh strainer to remove any bacon particles. Discard the ground bacon. Add the dairy mix back to the sauce pot and turn the flame to medium low. Temper the egg yolks by adding two ladels of the hot milk and cream to the whipped yolks and whisking vigorously. Add this mixture to the sauce pot and stir with a wooden spoon. Stir carefully for 5-10 minutes or until the mixture thickens and can coat a spoon. Remove from the heat and strain the mix (in case there are any bits of curdled egg). Chill the bacon ice cream mix in the refrigerator for 6 hours or overnight.
When you’re ready to make the ice cream, simply follow the directions on your ice cream maker. When the ice cream begins to thicken, but before it’s ready to be transferred to a container and frozen further, about 15 minutes in the machine, chop the two remaining bacon slices into bits and add to the ice cream. It seems so wrong but so right at the same time. Transfer the ice cream to a pre-frozen container and freeze for 2 hours. Serve with a drizzling of maple syrup and more bacon bits, in case there’s just not enough bacon here for you.
Friday, January 22, 2010
XXXXVII: Cucumber Salad
My mom's cucumber salad is amazing. So amazing, she has no actual recipe for it so bear with me.
1 cucumber, peeled and sliced (mandoline style usually)
1 T lemon juice
1 T sugar
2/3 c sour cream
1 t dill, chopped
Put cucumber in bowl with salt, let soak.
Mix all over ingredients together. Drain cucumbers and mix with sauce. Serve cold. So simple!
I also like to make a vinegar based cucumber salad. Another good thing I like to do is add onions. Whether thin sliced white onions or purple onions.. I want to try it with shallots this week. We'll see. Either way, cucumbers are amazing.
1 cucumber, peeled and sliced (mandoline style usually)
1 T lemon juice
1 T sugar
2/3 c sour cream
1 t dill, chopped
Put cucumber in bowl with salt, let soak.
Mix all over ingredients together. Drain cucumbers and mix with sauce. Serve cold. So simple!
I also like to make a vinegar based cucumber salad. Another good thing I like to do is add onions. Whether thin sliced white onions or purple onions.. I want to try it with shallots this week. We'll see. Either way, cucumbers are amazing.
Thursday, January 21, 2010
XXXXVI: Asian Slaw
But the word 'asian' in front of any type of salad and I'm all over it.
12 c packaged coleslaw blend
1 can (11 oz) mandarin orange segments, drained
1/2 c catalina dressing
1/4 c miracle whip
2 T soy sauce
1/3 c Honey roasted peanuts
Toss coleslaw blend and oranges in large bowl.
Mix dressings and soy sauce in small bowl. Pour dressing mixture over coleslaw mixture; toss gently until well coated.
Cover and refrigerate 1-2 hours or overnight. Sprinkle with peanuts just before serving.
Taken from kraft food and family magazine.
12 c packaged coleslaw blend
1 can (11 oz) mandarin orange segments, drained
1/2 c catalina dressing
1/4 c miracle whip
2 T soy sauce
1/3 c Honey roasted peanuts
Toss coleslaw blend and oranges in large bowl.
Mix dressings and soy sauce in small bowl. Pour dressing mixture over coleslaw mixture; toss gently until well coated.
Cover and refrigerate 1-2 hours or overnight. Sprinkle with peanuts just before serving.
Taken from kraft food and family magazine.
XXXXV: Zingy Apricot Chicken
I'm not sure where this recipe is from but the creator was apparently named Diane McGeorge.
4-6 skinless, boneless chicken breasts
1 envelope dehydrated onion soup mix
1 8 oz bottle russian dressing
4 oz apricot preserves
Mix together the dressing, soup mix and apricot preserves. Season chicken breasts and place in a 9x13" baking dish. Pour dressing mixture over chicken. Place in oven which has been preheated to 350*. Cover pan and bake chicken for about one hour, turning once.
4-6 skinless, boneless chicken breasts
1 envelope dehydrated onion soup mix
1 8 oz bottle russian dressing
4 oz apricot preserves
Mix together the dressing, soup mix and apricot preserves. Season chicken breasts and place in a 9x13" baking dish. Pour dressing mixture over chicken. Place in oven which has been preheated to 350*. Cover pan and bake chicken for about one hour, turning once.
XXXXIV: Frosty Drinks
Couple cold drinks from food and family magazine.
1. Chocolate Mint Frosty
Pour 2 cups milk into large glass measuring cup. Add enough ice to measure 3 cups. Pour into blender. Add 1 cup frozen cool whip whipped topping, 1 pkg jell-o chocolate instant pudding and 4 small chocolate covered mint patties. Blend on high speed until smooth. Pour into glasses. Serve immediately.
2. Frosty Fruit Float
Mix 1 T kool-aid grape flavor sugar-sweetened soft drink mix and 1/2 c club soda in a tall glass. Add 1/4 c vanilla ice cream. Top with 1 T thawed cool whip whipped topping and 1 maraschino cherry.
1. Chocolate Mint Frosty
Pour 2 cups milk into large glass measuring cup. Add enough ice to measure 3 cups. Pour into blender. Add 1 cup frozen cool whip whipped topping, 1 pkg jell-o chocolate instant pudding and 4 small chocolate covered mint patties. Blend on high speed until smooth. Pour into glasses. Serve immediately.
2. Frosty Fruit Float
Mix 1 T kool-aid grape flavor sugar-sweetened soft drink mix and 1/2 c club soda in a tall glass. Add 1/4 c vanilla ice cream. Top with 1 T thawed cool whip whipped topping and 1 maraschino cherry.
XXXXIII: Thai Salad
Never tried this but sounds pretty tasty. Taken from a Wegmans magazine.
1 unripe mango, peeled (should be very hard and firm to the touch)
1 seedless cucumber, unpeeled
1 pkg (10 oz) matchstick carrots
3 T rough-chopped dill
3 T rough-chopped Thai basil (may substitute regular basil)
1/4 cup Thai fish sauce
Juice of 2 limes
4 T sugar
2 T finely chopped cilantro
2 T chopped garlic
1/4 c lightly salted party peanuts
Using a mandoline, slice mango into thin, long slices. Place in large bowl. Slice outer peel and flesh of cucumber (discard softer inner section) into long, thin slices. Add to mango in large bowl. Add carrots, dill, basil; set aside.
Whisk together fish sauce, lime juice, sugar, cilantro, and garlic in small bowl. Add to mango mixture and toss well to combine.
Squeeze and toss mixture, applying firm pressure to bruise the fruits and veggies (will produce considerable amounts of liquid). To serve, drain off liquid. Add peanuts, tossing to combine.
1 unripe mango, peeled (should be very hard and firm to the touch)
1 seedless cucumber, unpeeled
1 pkg (10 oz) matchstick carrots
3 T rough-chopped dill
3 T rough-chopped Thai basil (may substitute regular basil)
1/4 cup Thai fish sauce
Juice of 2 limes
4 T sugar
2 T finely chopped cilantro
2 T chopped garlic
1/4 c lightly salted party peanuts
Using a mandoline, slice mango into thin, long slices. Place in large bowl. Slice outer peel and flesh of cucumber (discard softer inner section) into long, thin slices. Add to mango in large bowl. Add carrots, dill, basil; set aside.
Whisk together fish sauce, lime juice, sugar, cilantro, and garlic in small bowl. Add to mango mixture and toss well to combine.
Squeeze and toss mixture, applying firm pressure to bruise the fruits and veggies (will produce considerable amounts of liquid). To serve, drain off liquid. Add peanuts, tossing to combine.
XXXXII: Cream Cheese Squares
These look utterly delectable. I have everything but the crescent rolls.. Maybe I'll grab some and make this tomorrow.
2 cans (8 oz each) refrigerated crescent dinner rolls, divided
2 pkg (8 oz each) cream cheese
1 t vanilla
1 egg, slightly beaten
3/4 c sugar, divided
2 T ground cinnamon
Preheat oven to 350*. Unroll 1 of the cans of crescent dough. Press onto bottom of greased 13x9" baking pan to form crust, firmly pressing seams together to seal.
Beat cream cheese, vanilla, egg and 1/2 c of the sugar with electric mixer on medium speed until well blended. Spread onto crust.
Unroll remaining can of crescent dough onto large sheet of wax paper. Pat out dough to form 13x9" rectangle, pressing seams together to seal. Invert over cream cheese mixture to form top crust; discard wax paper.
Bake 30-35 minutes or until golden brown. Combine remaining 1/4 c sugar and cinnamon in small bowl; sprinkle over squares before cutting.
Taken from Food and Family magazine.
2 cans (8 oz each) refrigerated crescent dinner rolls, divided
2 pkg (8 oz each) cream cheese
1 t vanilla
1 egg, slightly beaten
3/4 c sugar, divided
2 T ground cinnamon
Preheat oven to 350*. Unroll 1 of the cans of crescent dough. Press onto bottom of greased 13x9" baking pan to form crust, firmly pressing seams together to seal.
Beat cream cheese, vanilla, egg and 1/2 c of the sugar with electric mixer on medium speed until well blended. Spread onto crust.
Unroll remaining can of crescent dough onto large sheet of wax paper. Pat out dough to form 13x9" rectangle, pressing seams together to seal. Invert over cream cheese mixture to form top crust; discard wax paper.
Bake 30-35 minutes or until golden brown. Combine remaining 1/4 c sugar and cinnamon in small bowl; sprinkle over squares before cutting.
Taken from Food and Family magazine.
Wednesday, January 20, 2010
XXXXI: Orange-Macadamia Nut Cookies
These are also from a cooking class in high school. They wouldn't be in my files if they weren't delicious.
4 c flour
2 c powdered sugar
1 c cornstarch
2 c butter
graulated sugar
1 c chopped macadamia or walnuts
2 egg yolks
1 T orange zest
4-6 T OJ
1 recipe orange frosting (have no clue where this is)
In a large bowl, combine flour, powdered sugar and cornstarch. Using a pastry blender, cut in butter until course crumbs appear. Stir in the nuts.
In a small bowl, combine egg, 1 T orange zest and 4 T OJ. Add to flour mixture until moistened.
Knead dough into a ball. Roll into 1/4" balls.
Place on ungreased cookie sheet and flatten.
Bake in a 350* oven for 12-15 minutes.
4 c flour
2 c powdered sugar
1 c cornstarch
2 c butter
graulated sugar
1 c chopped macadamia or walnuts
2 egg yolks
1 T orange zest
4-6 T OJ
1 recipe orange frosting (have no clue where this is)
In a large bowl, combine flour, powdered sugar and cornstarch. Using a pastry blender, cut in butter until course crumbs appear. Stir in the nuts.
In a small bowl, combine egg, 1 T orange zest and 4 T OJ. Add to flour mixture until moistened.
Knead dough into a ball. Roll into 1/4" balls.
Place on ungreased cookie sheet and flatten.
Bake in a 350* oven for 12-15 minutes.
XXXX: Fruit Pizza
This is a recipe from my vegetarian cookery class I took senior year of high school. It came out delicious.
Crust:
2/3 c shortening
3/4 c sugar
1 t vanilla
1 egg
4 t milk
2 c sifted flour
1 1/2 t baking powder
1/4 t salt
Cream shortening, sugar and vanilla.
Add egg and milk.
Sift dry ingredients.
Blend into creamed mixture.
Press onto greased pan - bake 10-12 minutes at 375*.
Or... pick up a pillsbury sugar cookie dough and squish it into one large cookie and bake.
Spread:
1 8 oz cream cheese
1/2 c sugar
1 t vanilla
Mix well and spread onto cooled, baked cookie crust.
Arrange fruit (strawberries, banana slices, blueberries, raspberries, peach slices, cherries, mandarin oranges) on top of spread.
Glaze:
1 c sugar
1/2 c water
3 T cornstarch
1/2 real lemon juice
1 c orange juice
Mix and cook over med-high heat until boiling, stirring constantly. Boil 3 minutes or until thick. Let it cool and spread over fruit. Chill pizza until ready to serve.
Crust:
2/3 c shortening
3/4 c sugar
1 t vanilla
1 egg
4 t milk
2 c sifted flour
1 1/2 t baking powder
1/4 t salt
Cream shortening, sugar and vanilla.
Add egg and milk.
Sift dry ingredients.
Blend into creamed mixture.
Press onto greased pan - bake 10-12 minutes at 375*.
Or... pick up a pillsbury sugar cookie dough and squish it into one large cookie and bake.
Spread:
1 8 oz cream cheese
1/2 c sugar
1 t vanilla
Mix well and spread onto cooled, baked cookie crust.
Arrange fruit (strawberries, banana slices, blueberries, raspberries, peach slices, cherries, mandarin oranges) on top of spread.
Glaze:
1 c sugar
1/2 c water
3 T cornstarch
1/2 real lemon juice
1 c orange juice
Mix and cook over med-high heat until boiling, stirring constantly. Boil 3 minutes or until thick. Let it cool and spread over fruit. Chill pizza until ready to serve.
XXXIX: Citrus Chicken
I just love chicken.
1 T cornstarch
1/2 t ground ginger
1/8 - 1/4 t cayenne pepper
1/3 c orange juice
3 T reduced-sodium soy sauce
2 T water
2 T lemon juice
1 T honey
1 garlic clove, minced
1/2 t grated orange peel
1/2 t grated lemon peel
10 oz boneless skinless chicken breasts, cut into 3/4 inch pieces
1 T olive oil
Hot cooked pasta, optional
1/4 c sliced green onions
In a bowl, combine the cornstarch, ginger and cayenne. Stir in the orange juice, soy sauce, water, lemon juice, honey, garlic and orange and lemon peels until smooth; set aside.
In a skillet, saute chicken in oil until no longer pink. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over pasta if desired. Sprinkle with onions.
Taken from Cooking for 2. I've decided I don't like how they word their recipes Oh well.
1 T cornstarch
1/2 t ground ginger
1/8 - 1/4 t cayenne pepper
1/3 c orange juice
3 T reduced-sodium soy sauce
2 T water
2 T lemon juice
1 T honey
1 garlic clove, minced
1/2 t grated orange peel
1/2 t grated lemon peel
10 oz boneless skinless chicken breasts, cut into 3/4 inch pieces
1 T olive oil
Hot cooked pasta, optional
1/4 c sliced green onions
In a bowl, combine the cornstarch, ginger and cayenne. Stir in the orange juice, soy sauce, water, lemon juice, honey, garlic and orange and lemon peels until smooth; set aside.
In a skillet, saute chicken in oil until no longer pink. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over pasta if desired. Sprinkle with onions.
Taken from Cooking for 2. I've decided I don't like how they word their recipes Oh well.
XXXVIII: Creamy Broccoli Soup
I love soup. And broccoli. What could be better? (oh yea.. cheese)
3/4 c cubed peeled potatoes
1 medium carrot, sliced
2 c frozen chopped broccoli
2 T butter
2 t all-purpose flour
1 1/2 c milk, divided
1/4 - 1/2 t salt
1/4 t dried thyme
dash ground nutmeg
dash pepper
Place potatoes and carrot in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Meanwhile, cook broccoli according to package directions; drain and set aside.
In a saucepan, melt butter. Stir in flour until smooth; gradually add 1/2 c milk. Bring to a boil; cook and stir for 1 minute until thickened. Add the salt, thyme, nutmeg and pepper.
Drain potato mixture; cool slightly. In a blender, combine the potato mixture, broccoli and remaining milk; cover and process until smooth. Add to the thickened milk mixture. Return to a boil. Reduce heat; simmer, uncovered for 10 minutes or until heated through, stirring occasionally.
Taken from Cooking for 2.
3/4 c cubed peeled potatoes
1 medium carrot, sliced
2 c frozen chopped broccoli
2 T butter
2 t all-purpose flour
1 1/2 c milk, divided
1/4 - 1/2 t salt
1/4 t dried thyme
dash ground nutmeg
dash pepper
Place potatoes and carrot in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Meanwhile, cook broccoli according to package directions; drain and set aside.
In a saucepan, melt butter. Stir in flour until smooth; gradually add 1/2 c milk. Bring to a boil; cook and stir for 1 minute until thickened. Add the salt, thyme, nutmeg and pepper.
Drain potato mixture; cool slightly. In a blender, combine the potato mixture, broccoli and remaining milk; cover and process until smooth. Add to the thickened milk mixture. Return to a boil. Reduce heat; simmer, uncovered for 10 minutes or until heated through, stirring occasionally.
Taken from Cooking for 2.
XXXVII: Mandarin Orange Chicken
I'm not sure if I've ever cooked any sort of chicken besides breast. I totally need to try more juicy meats.
2 chicken leg quarters
1/2 c french salad dressing
2 T reduced-sodium soy sauce
1/2 t chicken bouillon granules
1/8 t each garlic powder, ground ginger and chili powder
1 T dried minced onion
1 can (11 oz) mandarin oranges
1 T cornstarch
2 T water
1 1/2 c hot cooked long grain rice
Place chicken in an 11x7x2" baking pan lined with heavy-duty foil. In a small bowl, whisk the salad dressing, soy sauce, bouillion, garlic powder, ginger and chili powder. Brush over chicken. Sprinkle with onion.
Drain oranges, reserving juice; set oranges aside. Pour 1/4 c of the reserved juice around chicken. Cover and bake at 350* for 25 minutes. Uncover; bake 20-25 minutes longer or until a meat thermometer reads 180*.
In a small saucepan, combine the cornstarch and water until smooth. Stir in pan drippings and remaining reserved juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in oranges; cook 1 minute longer or until heated through. Serve sauce over chicken and rice.
Taken from cooking for 2.
2 chicken leg quarters
1/2 c french salad dressing
2 T reduced-sodium soy sauce
1/2 t chicken bouillon granules
1/8 t each garlic powder, ground ginger and chili powder
1 T dried minced onion
1 can (11 oz) mandarin oranges
1 T cornstarch
2 T water
1 1/2 c hot cooked long grain rice
Place chicken in an 11x7x2" baking pan lined with heavy-duty foil. In a small bowl, whisk the salad dressing, soy sauce, bouillion, garlic powder, ginger and chili powder. Brush over chicken. Sprinkle with onion.
Drain oranges, reserving juice; set oranges aside. Pour 1/4 c of the reserved juice around chicken. Cover and bake at 350* for 25 minutes. Uncover; bake 20-25 minutes longer or until a meat thermometer reads 180*.
In a small saucepan, combine the cornstarch and water until smooth. Stir in pan drippings and remaining reserved juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in oranges; cook 1 minute longer or until heated through. Serve sauce over chicken and rice.
Taken from cooking for 2.
XXXVI: Potato Gnocchi
Gnocchi are among my favorite foods ever. I've figured out that frozen come out better than my own but this was fun to make.
2 1/4 lb waxy potatoes, scrubbed
1 T salt
2- 2 1/2 c flour
1 egg
pinch of grated nutmeg
2 T butter
parmesean cheese
Place unpeeled potoates in large pan of salted water. Boil and cook until tender. Drain. Peel while still hot.
Spread out layer of flour. Put potatoes through food mill, onto the flour. Sprinkle with 1/2 remaining flour and mix lightly with potatoes.
Break egg into mixture, add nutmeg and knead lightly, drawing in more flour. Once the dough is no longer moist, it is ready to be rolled. Do not overwork.
Divide dough into 4 parts. Roll about 3/4" in diameter. Cut rolls in 3/4 in long parts.
Roll along a table fork.
Add gnocchi and salt to hard boiling water.
When they float, drain, cover in butter and parm.
2 1/4 lb waxy potatoes, scrubbed
1 T salt
2- 2 1/2 c flour
1 egg
pinch of grated nutmeg
2 T butter
parmesean cheese
Place unpeeled potoates in large pan of salted water. Boil and cook until tender. Drain. Peel while still hot.
Spread out layer of flour. Put potatoes through food mill, onto the flour. Sprinkle with 1/2 remaining flour and mix lightly with potatoes.
Break egg into mixture, add nutmeg and knead lightly, drawing in more flour. Once the dough is no longer moist, it is ready to be rolled. Do not overwork.
Divide dough into 4 parts. Roll about 3/4" in diameter. Cut rolls in 3/4 in long parts.
Roll along a table fork.
Add gnocchi and salt to hard boiling water.
When they float, drain, cover in butter and parm.
XXXV: Apple Crisp
I saw a recipe for apple crisp in my notes but that just reminded me of the simple one mom makes.
Lots of apples (enough to fill 9x13) peeled and sliced thinly
1/2 box of yellow cake mix
Somewhere around 1/2 c butter, melted
Toss apples into pan, cover with cake mix and pour butter on top.
Bake at 350* till golden brown and delicious looking.
Lots of apples (enough to fill 9x13) peeled and sliced thinly
1/2 box of yellow cake mix
Somewhere around 1/2 c butter, melted
Toss apples into pan, cover with cake mix and pour butter on top.
Bake at 350* till golden brown and delicious looking.
XXXIV: Blue Cheese Pear Salad
Simple, but hey, sometimes you just want a simple recipe.
3 T sugar
2 T chopped walnuts
1 1/2 c torn bibb lettuce
1/2 c cubed cheddar cheese
1 medium pear, thinly sliced
1 slice sweet onion, separated into rings
2 T crumbled blue cheese
3 T poppy seed salad dressing
In a small heavy skillet, melt sugar over low heat. Add walnuts and stir to coat. Remove from the heat.
Divide lettuce onto two plates. Top with all other ingredients
3 T sugar
2 T chopped walnuts
1 1/2 c torn bibb lettuce
1/2 c cubed cheddar cheese
1 medium pear, thinly sliced
1 slice sweet onion, separated into rings
2 T crumbled blue cheese
3 T poppy seed salad dressing
In a small heavy skillet, melt sugar over low heat. Add walnuts and stir to coat. Remove from the heat.
Divide lettuce onto two plates. Top with all other ingredients
XXXIII: Pineapple Stuffed Burgers
1/4 c packed brown sugar
1/4 c ketchup
1 T prepared mustard
1/2 lb lean ground beef
2 slices unsweetened pineapple
1/8 t salt
1/8 t pepper
2 hamburger buns, split
2 lettuce leaves
In a small saucepan, combine brown sugar, ketchup and mustard. Cook over medium heat for 2-3 minutes, stirring occasionally. Meanwhile, shape beef into four patties. Place pineapple slices on two patties; top with remaining patties. Seal edges; sprinkle with salt and pepper.
Coat grill rack with nonstick cooking spray before starting the grill. Grill burgers, covered, over medium-hot heat for 7-9 minutes on each side or until meat is no longer pink. Serve on buns with the sauce and lettuce.
This is also from the Cooking for 2 recipe.
1/4 c ketchup
1 T prepared mustard
1/2 lb lean ground beef
2 slices unsweetened pineapple
1/8 t salt
1/8 t pepper
2 hamburger buns, split
2 lettuce leaves
In a small saucepan, combine brown sugar, ketchup and mustard. Cook over medium heat for 2-3 minutes, stirring occasionally. Meanwhile, shape beef into four patties. Place pineapple slices on two patties; top with remaining patties. Seal edges; sprinkle with salt and pepper.
Coat grill rack with nonstick cooking spray before starting the grill. Grill burgers, covered, over medium-hot heat for 7-9 minutes on each side or until meat is no longer pink. Serve on buns with the sauce and lettuce.
This is also from the Cooking for 2 recipe.
XXXII: Glazed Lemon Pound Cake
How do you go bad with pound cake??
5 T unsalted butter, softened, plus more for pan
3/4 c plus 3 T sugar, plus more for dusting
1 c all-purpose flour
1/4 t salt
1/4 t baking soda
3 T fresh lemon juice plus finely grated zest of 2 lemons, plus more zest for garnish
1/4 c milk
2 large eggs
Preheat oven to 350*. Butter a 9x5 in loaf pan. Dust with sugar and tap out excess; set aside. Whisk together flour, salt and baking soda. Stir together 1 T lemon juice and milk.
Put butter and 3/4 c sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 2 minutes. Mix in eggs and zest. Working in two batches, alternate mixing in flour mixture and milk mixture. Pour batter into prepared pan. Bake until a cake tester comes out clean, about 35 minutes.
Meanwhile, stir together remaining 3 T sugar and 2 T lemon juice. Upon removing cake from oven, immediately brush with lemon glaze. Let cake cool in pan 10 minutes. Unmold cake. Brush remaining glaze on top. Garnish with zest.
5 T unsalted butter, softened, plus more for pan
3/4 c plus 3 T sugar, plus more for dusting
1 c all-purpose flour
1/4 t salt
1/4 t baking soda
3 T fresh lemon juice plus finely grated zest of 2 lemons, plus more zest for garnish
1/4 c milk
2 large eggs
Preheat oven to 350*. Butter a 9x5 in loaf pan. Dust with sugar and tap out excess; set aside. Whisk together flour, salt and baking soda. Stir together 1 T lemon juice and milk.
Put butter and 3/4 c sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 2 minutes. Mix in eggs and zest. Working in two batches, alternate mixing in flour mixture and milk mixture. Pour batter into prepared pan. Bake until a cake tester comes out clean, about 35 minutes.
Meanwhile, stir together remaining 3 T sugar and 2 T lemon juice. Upon removing cake from oven, immediately brush with lemon glaze. Let cake cool in pan 10 minutes. Unmold cake. Brush remaining glaze on top. Garnish with zest.
XXXI: Chilled Strawberry Soup
I LOVE chilled soup. I haven't had any since a cruise I went on in the 10th grade. Maybe Mom and I had some at dinner with her sister in NYC after seeing Madame Toussaud's. I can't remember to be sure. Either way, I need to try this.
1 pint fresh strawberries
2 T sugar
1/3 c white wine or white grape juice
In a food processor or blender, combine all of the ingredients; cover and process for 30 seconds or until smooth. Pour into a bowl. Refrigerate until chilled. Yields 2 servings.
Found in a 'cooking for 2' section of something..
1 pint fresh strawberries
2 T sugar
1/3 c white wine or white grape juice
In a food processor or blender, combine all of the ingredients; cover and process for 30 seconds or until smooth. Pour into a bowl. Refrigerate until chilled. Yields 2 servings.
Found in a 'cooking for 2' section of something..
XXX: Individual Blue-Cheese & Mustard Beef Wellingtons
I looked at this recipe and cursed myself that I haven't tried these yet. Sound delicious!
All-purpose flour for dusting
1 sheet puff pastry, defrosted if frozen
2 T olive oil
3 large shallots, finely chopped
1 lb trimmed beef filet, cut into 4 rounds (about 1 inch thick)
1 t coarse salt
1/4 t black pepper
1 T dijon mustard
1/2 c crumbled blue cheese
2 large egg yolks
1 T heavy cream
On a floured work surface, roll out pastry sheet to 1/8 in thick and 16 inches square. Cut four 6-in squares and wrap squares in plastic, placing a piece of wrap between each square. Refrigerate until ready to use.
Meanwhile, cut out four leaves from extra dough; wrap and refrigerate.
Preheat oven to 425*.
In a medium skillet, heat 1 T oil over medium heat. Cook shallots until golden brown, about 5 minutes. Transfer to a bowl; set aside. Wipe skillet clean.
Pat steaks dry and season with salt and pepper; let stand at room temperature for 15 minutes. Heat remaining oil in skillet over high heat until hot but not smoking. Sear beef 1 1/2 minutes on each side; transfer to a plate. Mi
Mix mustard and blue cheese with shallots; spoon mixture on each steak. Wrap each steak with a pastry square, pinching together on bottom to seal. Moisten tops of pastries with water; attach leaf shapes. Place on baking sheet and freeze 20 minutes.
Mix egg yolks with cream; gently brush over pastry. Bake 15 to 18 minutes, until pastry is golden brown. If pastry darkens too quickly, tent with foil. Let stand 5 minutes before serving.
Recipe found on a Turning Leaf ad in the Martha Stewart magazine.
All-purpose flour for dusting
1 sheet puff pastry, defrosted if frozen
2 T olive oil
3 large shallots, finely chopped
1 lb trimmed beef filet, cut into 4 rounds (about 1 inch thick)
1 t coarse salt
1/4 t black pepper
1 T dijon mustard
1/2 c crumbled blue cheese
2 large egg yolks
1 T heavy cream
On a floured work surface, roll out pastry sheet to 1/8 in thick and 16 inches square. Cut four 6-in squares and wrap squares in plastic, placing a piece of wrap between each square. Refrigerate until ready to use.
Meanwhile, cut out four leaves from extra dough; wrap and refrigerate.
Preheat oven to 425*.
In a medium skillet, heat 1 T oil over medium heat. Cook shallots until golden brown, about 5 minutes. Transfer to a bowl; set aside. Wipe skillet clean.
Pat steaks dry and season with salt and pepper; let stand at room temperature for 15 minutes. Heat remaining oil in skillet over high heat until hot but not smoking. Sear beef 1 1/2 minutes on each side; transfer to a plate. Mi
Mix mustard and blue cheese with shallots; spoon mixture on each steak. Wrap each steak with a pastry square, pinching together on bottom to seal. Moisten tops of pastries with water; attach leaf shapes. Place on baking sheet and freeze 20 minutes.
Mix egg yolks with cream; gently brush over pastry. Bake 15 to 18 minutes, until pastry is golden brown. If pastry darkens too quickly, tent with foil. Let stand 5 minutes before serving.
Recipe found on a Turning Leaf ad in the Martha Stewart magazine.
XXIX: Egg-Drop Soup
Rachel Ray's magazine supplied this one I think. I've made it, it's delicious but not as delicious as true chinese food slop :)
2 cans reduced-sodium chicken broth
3 c water
4 t soy sauce
2 t grated fresh ginger, grated
8 oz snow peas, cut into 1/2 in pieces
1 1/2 c bean sprouts
3 large eggs, lightly beaten
rice vinegar, sesame oil and scallions to taste
In a large saucepan, bring first 4 ingredients to a boil. Add peas and bean sprouts. Simmer over medium heat until vegetables are tender, 2-3 minutes.
While stirring slowly in one direction, pour eggs in a steady stream into soup (eggs will feather). Remove from heat. Season with last section of ingredients as desired.
2 cans reduced-sodium chicken broth
3 c water
4 t soy sauce
2 t grated fresh ginger, grated
8 oz snow peas, cut into 1/2 in pieces
1 1/2 c bean sprouts
3 large eggs, lightly beaten
rice vinegar, sesame oil and scallions to taste
In a large saucepan, bring first 4 ingredients to a boil. Add peas and bean sprouts. Simmer over medium heat until vegetables are tender, 2-3 minutes.
While stirring slowly in one direction, pour eggs in a steady stream into soup (eggs will feather). Remove from heat. Season with last section of ingredients as desired.
XXVIII: Cheese ball
I can't say no to cheese. Ever.
1 lb cream cheese, room temperature
8 oz sharp cheddar cheese, finely grated
1 T dijon mustard
1 t worcestershire sauce
pinch ground pepper
1 c pecans, finely chopped
In a large bowl, with an electric mixer, beat all ingredients except pecans. Mix in pecans. Cover cheese mixture with plastic wrap and chill at least 2.5 hrs or up to overnight.
Divide the cheese mixture in half and shape each half into a ball. Spread 3/4 c finely chopped pecans on a plate and roll bals in pecans to coat completely, pressing nuts to adhere. Serve chilled.
1 lb cream cheese, room temperature
8 oz sharp cheddar cheese, finely grated
1 T dijon mustard
1 t worcestershire sauce
pinch ground pepper
1 c pecans, finely chopped
In a large bowl, with an electric mixer, beat all ingredients except pecans. Mix in pecans. Cover cheese mixture with plastic wrap and chill at least 2.5 hrs or up to overnight.
Divide the cheese mixture in half and shape each half into a ball. Spread 3/4 c finely chopped pecans on a plate and roll bals in pecans to coat completely, pressing nuts to adhere. Serve chilled.
XXVII: Potato Pancakes
I'm thinking this is from a Martha Stewart magazine but I'm not sure.
1 1/2 lb waxy potatoes
1 medium onion
1 large egg, lightly beaten
2 T all-purpose flour
1 t coarse salt
1/4 t ground pepper
3 T canola oil
sour cream or applesauce
Coarsely grate the potatoes and onion into a colander in the sink. Squeeze out as much liquid as possible, then transfer vegetables to a large bowl; mix in the egg, flour, salt and pepper.
Heat oil in a large nonstick skillet over medium heat. Working in batches, drop 1/4 c mounds of potato mixture into the skillet; press lightly with a spatula to flatten. Cook pancakes until golden, 5-6 minutes per side. Transfer to a paper-towel-lined plate to drain. Serve with sour cream and applesauce, as desired.
Sounds tasty. :)
1 1/2 lb waxy potatoes
1 medium onion
1 large egg, lightly beaten
2 T all-purpose flour
1 t coarse salt
1/4 t ground pepper
3 T canola oil
sour cream or applesauce
Coarsely grate the potatoes and onion into a colander in the sink. Squeeze out as much liquid as possible, then transfer vegetables to a large bowl; mix in the egg, flour, salt and pepper.
Heat oil in a large nonstick skillet over medium heat. Working in batches, drop 1/4 c mounds of potato mixture into the skillet; press lightly with a spatula to flatten. Cook pancakes until golden, 5-6 minutes per side. Transfer to a paper-towel-lined plate to drain. Serve with sour cream and applesauce, as desired.
Sounds tasty. :)
XXVI: Autumn Vegetable Bisque
I'm thrown off by them calling it bisque because that always makes me think of lobster. But this does sound delicious.
2 lb butternut squash, halved lengthwise
3 lbs acorn squash, halved lengthwise
5 T unsalted butter
5 leeks, thinly sliced
6 sprigs of fresh thyme, chopped
2 T unsalted butter
4 T chopped fresh chives
2 carrots, pared and finely diced
2 parsnips, pared and finely diced
2 red peppers, finely diced
1 stalk lovage, finely diced
4 1/2 c chicken stock or unsalted canned broth
1 c creme fraiche
1 T sugar
1 1/2 t salt
freshly ground black pepper
Preheat oven to 350*. Place squash cut side down on baking sheets and bake for 35 to 40 minutes, until tender. While the squash is baking, melt the 5 T butter in a heavy pot. Add the leeks and thyme. Cook until golden brown. In a saute pan, melt 2 T butter and saute chives, carrots, parsnips, peppers and lovage for 3 miuntes. Set aside. When squash is cooked, scrape out seeds and discard; add pulp to leeks along with chicken stock. Simmer for 15 minutes. In a food processor, puree squash mixture until smooth. Return puree to pot, reheat, and whisk in creme fraiche. Add sugar, salt and pepper to taste. Ladle into serving bowls and garnish with diced cooked vegetables, for a tailgate picnic, pour the hot puree into a thermos; pack the diced cooked vegetables separately.
Brought to you by Yankee Magazines Great New England Food Festival Recipes
2 lb butternut squash, halved lengthwise
3 lbs acorn squash, halved lengthwise
5 T unsalted butter
5 leeks, thinly sliced
6 sprigs of fresh thyme, chopped
2 T unsalted butter
4 T chopped fresh chives
2 carrots, pared and finely diced
2 parsnips, pared and finely diced
2 red peppers, finely diced
1 stalk lovage, finely diced
4 1/2 c chicken stock or unsalted canned broth
1 c creme fraiche
1 T sugar
1 1/2 t salt
freshly ground black pepper
Preheat oven to 350*. Place squash cut side down on baking sheets and bake for 35 to 40 minutes, until tender. While the squash is baking, melt the 5 T butter in a heavy pot. Add the leeks and thyme. Cook until golden brown. In a saute pan, melt 2 T butter and saute chives, carrots, parsnips, peppers and lovage for 3 miuntes. Set aside. When squash is cooked, scrape out seeds and discard; add pulp to leeks along with chicken stock. Simmer for 15 minutes. In a food processor, puree squash mixture until smooth. Return puree to pot, reheat, and whisk in creme fraiche. Add sugar, salt and pepper to taste. Ladle into serving bowls and garnish with diced cooked vegetables, for a tailgate picnic, pour the hot puree into a thermos; pack the diced cooked vegetables separately.
Brought to you by Yankee Magazines Great New England Food Festival Recipes
XXV: Tea and Lemon Creme Brulee
I've never tried this but I have such a love of creme brulee, I think only coffee flavoring could ruin it :P
Peel of 1 lemon, removed in strips with a vegetable peeler
2 tea bags
1/2 vanilla bean, split lengthwise (or 1 t vanilla extract)
2 c milk
3 whole eggs
2 egg yolks
1/4 c sugar, plus more for caramelizing tops of custards
Preheat oven to 325*. Boil the lemon peel in 1/2 c water for 30 seconds, to remove bitterness. Strain, rinse under cold water; then finely chop the peel. Evenly distribute the peel in 6 individual 1/2 c ramekins or custard cups.
Place the milk and tea bags in a saucepan. If you are using hte vanilla bea, place the halves in the milk and bring nearly to a boil.
In a mixing bowl on low speed, combine the eggs and 1/4 c sugar. In a slow steady stream, pour the milk through a sieve into egg mixture. Scrape vanilla seeds from pod into the mixture; discard pod. If you are using vanilla extract, add it to the mixture now. Remove any foam from the mixture by skimming the surface with a ladle. Pour the mixture over the lemon peel in the ramekins.
Place the ramekins in a baking dish; place the dish on an oven rack and fill the dish with enough hot water to submerge the ramekins halfway. Bake 30 minutes, or until custards are set but still jiggly in the center.
Remove from the water bath and cool, then refrigerate.
Sprinkle each custard with enough sugar to form an even thin layer. Caramelize with a blow torch or place under a broiler.
Peel of 1 lemon, removed in strips with a vegetable peeler
2 tea bags
1/2 vanilla bean, split lengthwise (or 1 t vanilla extract)
2 c milk
3 whole eggs
2 egg yolks
1/4 c sugar, plus more for caramelizing tops of custards
Preheat oven to 325*. Boil the lemon peel in 1/2 c water for 30 seconds, to remove bitterness. Strain, rinse under cold water; then finely chop the peel. Evenly distribute the peel in 6 individual 1/2 c ramekins or custard cups.
Place the milk and tea bags in a saucepan. If you are using hte vanilla bea, place the halves in the milk and bring nearly to a boil.
In a mixing bowl on low speed, combine the eggs and 1/4 c sugar. In a slow steady stream, pour the milk through a sieve into egg mixture. Scrape vanilla seeds from pod into the mixture; discard pod. If you are using vanilla extract, add it to the mixture now. Remove any foam from the mixture by skimming the surface with a ladle. Pour the mixture over the lemon peel in the ramekins.
Place the ramekins in a baking dish; place the dish on an oven rack and fill the dish with enough hot water to submerge the ramekins halfway. Bake 30 minutes, or until custards are set but still jiggly in the center.
Remove from the water bath and cool, then refrigerate.
Sprinkle each custard with enough sugar to form an even thin layer. Caramelize with a blow torch or place under a broiler.
XXIV: Holiday Butter Cookies with Variations
This is a simple recipe from the Somerset County Magazine that supplies differing flavor variations to mix it all up. You've got to love Christmas cookies :)
1 c softened butter
1 c sugar
1 large egg
2 t vanilla
1 1/2 c all-purpose flour
1 t baking powder
Preheat oven to 375*. In a large bowl, cream together the butter and sugar. Beat in the egg and vanilla extract. Sift in flour and baking powder and stir until well combined. If the dough is too soft to work with, refrigerate for one hour to until firm.
To make drop cookies:
Drop large marble-size chunks of dough from a spoon or mini ice cream scoop, then flatten with the bottom of a drinking glass.
To make slicing cookies:
Form dough into logs, about 1 inch wide. Place log on a piece of wax or parchment paper and roll up tightly, twisting ends to close. Refrigerate until firm, about 2 hours. The dough will keep like this for up to 10 days in the refrigerator. To bake, slice logs into 1/4 in thick rounds and flatten as above. Place cookies 1.5 inches apart on a cookie sheet that is either lightly greased or lined with parchment paper. Bake for 8 to 10 minutes, or until lightly browned along the edges.
Variations:
Butterscotch cookies - substitute 1 c brown sugar for white sugar in main recipe and add 2/3 cup chopped pecans
Chocolate peppermint cookies - substitute 1 t of pure peppermint extract for 1 t of vanilla extract in main recipe. Melt 2 oz of good-quality chocolate w/ 1 T of butter in the microwave on low for 30 seconds to 1 minute, stirring to combine. Spread melted chocolate on cooled cookies and sprinkle with crushed candy canes.
Orange cookies - add 2 T finely grated orange zest and 2 T of orange juice concentrate to the wet ingredients of the main recipe. The mixture will look curdled at this point, but don't worry. Place unbaked cookies 2 inches apart on cookie sheets. If you'd like to decorate, mix 1/2 c powdered sugar with 2 t orange juice concentrate. Spread on cooled cookies and allow to dry.
Spice cookies - Combine 2 T molasses with the wet ingredients of the main recipe. Sift in 1 t ground cinnamon, 1 t ground ginger, 1/4 t ground nutmeg, 1/4 t ground allspice to the dry ingredients.
1 c softened butter
1 c sugar
1 large egg
2 t vanilla
1 1/2 c all-purpose flour
1 t baking powder
Preheat oven to 375*. In a large bowl, cream together the butter and sugar. Beat in the egg and vanilla extract. Sift in flour and baking powder and stir until well combined. If the dough is too soft to work with, refrigerate for one hour to until firm.
To make drop cookies:
Drop large marble-size chunks of dough from a spoon or mini ice cream scoop, then flatten with the bottom of a drinking glass.
To make slicing cookies:
Form dough into logs, about 1 inch wide. Place log on a piece of wax or parchment paper and roll up tightly, twisting ends to close. Refrigerate until firm, about 2 hours. The dough will keep like this for up to 10 days in the refrigerator. To bake, slice logs into 1/4 in thick rounds and flatten as above. Place cookies 1.5 inches apart on a cookie sheet that is either lightly greased or lined with parchment paper. Bake for 8 to 10 minutes, or until lightly browned along the edges.
Variations:
Butterscotch cookies - substitute 1 c brown sugar for white sugar in main recipe and add 2/3 cup chopped pecans
Chocolate peppermint cookies - substitute 1 t of pure peppermint extract for 1 t of vanilla extract in main recipe. Melt 2 oz of good-quality chocolate w/ 1 T of butter in the microwave on low for 30 seconds to 1 minute, stirring to combine. Spread melted chocolate on cooled cookies and sprinkle with crushed candy canes.
Orange cookies - add 2 T finely grated orange zest and 2 T of orange juice concentrate to the wet ingredients of the main recipe. The mixture will look curdled at this point, but don't worry. Place unbaked cookies 2 inches apart on cookie sheets. If you'd like to decorate, mix 1/2 c powdered sugar with 2 t orange juice concentrate. Spread on cooled cookies and allow to dry.
Spice cookies - Combine 2 T molasses with the wet ingredients of the main recipe. Sift in 1 t ground cinnamon, 1 t ground ginger, 1/4 t ground nutmeg, 1/4 t ground allspice to the dry ingredients.
XXIII: Orange Nut Bread with Orange Cream Cheese Spread
This one looks super tasty.
Bread:
2 c sifted all-purpose flour
1/2 t salt
1 t baking powder
1/4 t baking soda
2/3 sugar
1/3 c sweet (unsalted) butter, softened
2 eggs
1 c freshly squeezed orange juice, with pulp
1 c chopped walnuts
1/2 t vanilla
1/2 t orange extract
Orange Cream Cheese Spread
1 1/2 lb cream cheese, softened
1 navel orange, with peel, cut into chunks
3-4 T powdered sugar
Bread:
Sift flour with salt, baking powder and soda. Cream sugar with softened butter and beat in eggs, one at a time. Add the orange juice to the sugar mixture alternately with the flour mixture. Add extracts and nuts and stir well. Pour into 3 well-greased loaf pans (3.5x6 inch). Bake at 350* for about 40 minutes, until breads test done. Remove from pans, cool and wrap. Chill well before slicing.
Spread:
Using a food processor with steel blade, combine cream cheese, orange chunks and sugar. Refrigerate for a few hours to blend the flavors.
Slice the nut bread thinly and make little sandwiches using the orange spread. Arrange on a plate and garnish with orange nasturtiums and sprigs of fresh mint. Serve with tea, iced or hot.
Bread:
2 c sifted all-purpose flour
1/2 t salt
1 t baking powder
1/4 t baking soda
2/3 sugar
1/3 c sweet (unsalted) butter, softened
2 eggs
1 c freshly squeezed orange juice, with pulp
1 c chopped walnuts
1/2 t vanilla
1/2 t orange extract
Orange Cream Cheese Spread
1 1/2 lb cream cheese, softened
1 navel orange, with peel, cut into chunks
3-4 T powdered sugar
Bread:
Sift flour with salt, baking powder and soda. Cream sugar with softened butter and beat in eggs, one at a time. Add the orange juice to the sugar mixture alternately with the flour mixture. Add extracts and nuts and stir well. Pour into 3 well-greased loaf pans (3.5x6 inch). Bake at 350* for about 40 minutes, until breads test done. Remove from pans, cool and wrap. Chill well before slicing.
Spread:
Using a food processor with steel blade, combine cream cheese, orange chunks and sugar. Refrigerate for a few hours to blend the flavors.
Slice the nut bread thinly and make little sandwiches using the orange spread. Arrange on a plate and garnish with orange nasturtiums and sprigs of fresh mint. Serve with tea, iced or hot.
XXII: Chocolate Raspberry Heart Cakes
I made this recipe ones and it was beyond amazing. I remember taking a few liberties and not having made it into hearts but just one large cake instead of the 6 small ones it wants. Extremely intense, just so you know.
For the cake:
3/4 c sifted cake flour
3/4 c sugar
1/3 c unsweetened cocoa powder
1 t double acting baking powder
1/8 t salt
3 large eggs, room temp
1/3 c plus 2 T vegetable oil
3 t vanilla
4 large egg whites, room temp
1/4 c powdered sugar
Chambord syrup:
1/4 c water
2 T sugar
2 T chambord liqueur
Chocolate-raspberry mousse filling:
8 oz semisweet chocolate, coarsely chopped
1/2 c seedles raspberry jam
1/4 c milk
1/4 c Chambord raspberry liqueur
1 envelope unflavored powdered gelatin
1 c heavy cream
2 T powdered sugar, sifted
Chocolate glaze:
12 oz semisweet chocolate, finely chopped
1 1/4 c heavy cream
1/4 c light corn syrup
Creme anglaise:
1/2 c milk
1/2 heavy cream
1/2 vanilla bean, split lengthwise
3 large egg yolks
1/3 c sugar
Raspberry coulis:
12 oz bag frozen unsweetened raspberries
1/2 c sugar
1 T Chambord
Make the chocolate cake:
Position rack in the center of the oven and preheat to 350*. Line a 15.5x10.5 in jelly roll pan with aluminum foil so that the foil extends 2 inches beyond the two short sides of the pan. Fold the overhand underneath the pan. Butter the bottom and sides of the pan. Lightly dust the bottom of the pan with flour and tap out the excess.
In a small bowl, using a wire whisk, stir together the flour, sugar, cocoa, baking powder and salt, until thoroughly blended.
In a large bowl, using a wire whisk, beat the whole eggs, oil and vanilla until frothy. Stir in the flour mixture until blended. The mixture will be thick.
In a grease-free 4.5 quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at low speed until frothy. Gradually increase the speed to medium high and beat until the whites form soft peaks. One teaspoon at a time, add the powdered sugar and continue beating the whites until stiff shiny peaks form.
Fold 1/3 of the beaten egg whites into the whole egg/flour mixture to lighten it. 1/3 at a time, gently fold in the remaining egg whites. Scrape the batter into the prepared pan and spread it evenly with an offset metal spatula.
Bake the cake for 12-15 minutes, until the cake springs back when lightly touched in teh center. Remove the cake from the oven. Run the tip of a thin-bladed knife around the edges of the pan. Invert the cake onto a wire rack. Carefully peel off the foil. Reinvert the cake onto another wire rack and cool completely.
Make the chambord syrup:
In a heavy, small saucepan, combine the water and sugar. Cook over medium low heat, stirring constantly with a wooden spoon until the sugar dissolves. Stop stirring; raise the heat to medium high and bring the syrup to a boil. Remove the pan from the heat and cool the syrup to room temperature. Stir in the Chambord. Cover and set aside at room temp until ready to assemble the cakes.
Make the chocolate raspberry mousse:
In the top of a double boiler set over hot, not simmering water, melt the chocolate and the raspberry jam with the milk, stirring frequently until smooth. Remove the top part of the double boiler from the bottom. Strain the mixture through a fine-meshed sieve into a large bowl.
Place the chambord in a small, heat-proof cup. Sprinkle the gelatin over the liqueur and let it stand for five minutes to soften the gelatin.
Place the cup with the softened gelative in a saucepan with enough water to come halfway up the side of the cup. Heat the gelatin mixture over hot, not simmering, water. Stir the gelatin frequently for 3-4 minutes, or until the gelatin granules dissolve completely and the mixture is clear. Remove the pan from heat.
Whisk the warm gelatin mixture into the melted chocolate mixture.
In a chilled medium bowl, using a hand-held electric mixer set at medium high speed, beat the cream with the powdered sugar just until soft peaks form. Do not overwhip the cream.
Using a large rubber spatula or a large balloon whisk, gently fold 1/3 of the whipped cream into the chocolate/gelatin mixture to lighten it. Fold in the remaining whipped cream. Do not overfold the mousse or the texture will be grainy. Cover the surface of the mousse with plastic wrap and set aside at room temp while assembling the desserts.
Assemble the cakes:
Invert the chocolate cake layer onto a cutting board lined with parchment paper. Using a heart shaped cookie cutter, measuring 3.5 inches across the widest point, cut out twelve hearts from the cake layer. Place the hearts on a wire rack. Drizzle each heart with one teaspoon of the chambord syrup; do not saturate the cake.
Using a small, offset metal spatula, spread approximately 2 T of the chocolate-raspberry mousse over the top of one chocolate heart cake. The mousse filling should be 1/4 in high. Place another heart cake on top of the mousse. Using a small, offset metal spatula, smooth the sides of the cake. Repeat this procedure five more times. Place the wire rack with the filled heart cakes on it in the freezer; freeze the cakes for 30 minutes.
Make the chocolate glaze:
Place the chocolate in a medium stainless steel bowl. In a heavy, medium saucepan set over medium heat, bring the cream and corn syrup on a gentle boil. Pour the hot cream mixture over the chocolate. Let the mixture stand for 30 seconds to melt the chocolate; gently whisk until smooth. Remove one cup of the glaze and cover the surface with plastic wrap and set aside at room temp.
Remove the heart cakes from the freezer. Set the wire rack over a baking sheet. Ladle the tepid glaze over each cake, coating them completely. Tap the wire rack gently to remove any excess glaze. Place the wire rack with the baking sheet in the refrigerator and chill the cakes for 30 minutes to set the glaze.
Make the creme anglaise:
Meanwhile, in a heavy, non-corrosive, medium saucepan, bring the milk, cream and vanilla bean to a gentle boil over medium high heat. Cover the pan, remove it from the heat and let the mixture stand for 15 minutes. Remove the vanilla bean pieces. Using a small, sharp knife, scrape the tiny black seeds from teh inside of the vanilla bean into the milk mixture. Discard the vanilla bean.
Meanwhile, in a medium bowl, whisk the egg yolks and sugar until blended.
Gradually whisk the warm milk mixture into the yolk mixture until blended. Return this mixture to the saucepan. Continue cooking over medium low heat stirring constantly with a wooden spoon for 2-4 minutes, or until the custard has thickened slightly. It is done when you can run your finger down the back of the custard-coated spoon and a path remains in the custard for several seconds. Do not let the custard come to a boil.
Remove the pan from teh heat and immediately strain the custard into a stainless steel bowl. Place the bowl in a larger bowl of ice water and stir the custard for 10 to 15 minutes, or until cold. Remove the bowl from the ice water. Cover the surgace of the creme anglaise with plastic wrap and refrigerate until ready to serve.
Make the raspberry coulis:
In a medium saucepan, combine the frozen raspberries and sugar. Cook over medium low heat, stirring constantly with a wooden spoon, until the sugar is completely dissolved and the berries are soft. Do not let the mixture boil. Strain the raspberry mixture through a fine-meshed sieve into a bowl. Stir in the chambord liqueur. Cover the bowl with plastic wrap and refrigerate the sauce until serving.
Decorate and serve:
Fill a pastry bag fitted with a small star tip with the reserved glaze. Remove the wire rack from the refrigerator. Pipe a shell border of the chilled glaze around the edge of the top of each cake.
Place some creme anglaise in the center of each of 6 dessert plates. Drizzle some of the raspberry coulis in the creme anglaise. Drag the tip of a sharp knife through the raspberry coulis to create a design. Using a wide metal spatula, transfer a chocolate-raspberry heart cake to the center of each plate.
This entirely too long masterpiece was brought to you by Chocolatier magazine. It's delicious, give in.
For the cake:
3/4 c sifted cake flour
3/4 c sugar
1/3 c unsweetened cocoa powder
1 t double acting baking powder
1/8 t salt
3 large eggs, room temp
1/3 c plus 2 T vegetable oil
3 t vanilla
4 large egg whites, room temp
1/4 c powdered sugar
Chambord syrup:
1/4 c water
2 T sugar
2 T chambord liqueur
Chocolate-raspberry mousse filling:
8 oz semisweet chocolate, coarsely chopped
1/2 c seedles raspberry jam
1/4 c milk
1/4 c Chambord raspberry liqueur
1 envelope unflavored powdered gelatin
1 c heavy cream
2 T powdered sugar, sifted
Chocolate glaze:
12 oz semisweet chocolate, finely chopped
1 1/4 c heavy cream
1/4 c light corn syrup
Creme anglaise:
1/2 c milk
1/2 heavy cream
1/2 vanilla bean, split lengthwise
3 large egg yolks
1/3 c sugar
Raspberry coulis:
12 oz bag frozen unsweetened raspberries
1/2 c sugar
1 T Chambord
Make the chocolate cake:
Position rack in the center of the oven and preheat to 350*. Line a 15.5x10.5 in jelly roll pan with aluminum foil so that the foil extends 2 inches beyond the two short sides of the pan. Fold the overhand underneath the pan. Butter the bottom and sides of the pan. Lightly dust the bottom of the pan with flour and tap out the excess.
In a small bowl, using a wire whisk, stir together the flour, sugar, cocoa, baking powder and salt, until thoroughly blended.
In a large bowl, using a wire whisk, beat the whole eggs, oil and vanilla until frothy. Stir in the flour mixture until blended. The mixture will be thick.
In a grease-free 4.5 quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at low speed until frothy. Gradually increase the speed to medium high and beat until the whites form soft peaks. One teaspoon at a time, add the powdered sugar and continue beating the whites until stiff shiny peaks form.
Fold 1/3 of the beaten egg whites into the whole egg/flour mixture to lighten it. 1/3 at a time, gently fold in the remaining egg whites. Scrape the batter into the prepared pan and spread it evenly with an offset metal spatula.
Bake the cake for 12-15 minutes, until the cake springs back when lightly touched in teh center. Remove the cake from the oven. Run the tip of a thin-bladed knife around the edges of the pan. Invert the cake onto a wire rack. Carefully peel off the foil. Reinvert the cake onto another wire rack and cool completely.
Make the chambord syrup:
In a heavy, small saucepan, combine the water and sugar. Cook over medium low heat, stirring constantly with a wooden spoon until the sugar dissolves. Stop stirring; raise the heat to medium high and bring the syrup to a boil. Remove the pan from the heat and cool the syrup to room temperature. Stir in the Chambord. Cover and set aside at room temp until ready to assemble the cakes.
Make the chocolate raspberry mousse:
In the top of a double boiler set over hot, not simmering water, melt the chocolate and the raspberry jam with the milk, stirring frequently until smooth. Remove the top part of the double boiler from the bottom. Strain the mixture through a fine-meshed sieve into a large bowl.
Place the chambord in a small, heat-proof cup. Sprinkle the gelatin over the liqueur and let it stand for five minutes to soften the gelatin.
Place the cup with the softened gelative in a saucepan with enough water to come halfway up the side of the cup. Heat the gelatin mixture over hot, not simmering, water. Stir the gelatin frequently for 3-4 minutes, or until the gelatin granules dissolve completely and the mixture is clear. Remove the pan from heat.
Whisk the warm gelatin mixture into the melted chocolate mixture.
In a chilled medium bowl, using a hand-held electric mixer set at medium high speed, beat the cream with the powdered sugar just until soft peaks form. Do not overwhip the cream.
Using a large rubber spatula or a large balloon whisk, gently fold 1/3 of the whipped cream into the chocolate/gelatin mixture to lighten it. Fold in the remaining whipped cream. Do not overfold the mousse or the texture will be grainy. Cover the surface of the mousse with plastic wrap and set aside at room temp while assembling the desserts.
Assemble the cakes:
Invert the chocolate cake layer onto a cutting board lined with parchment paper. Using a heart shaped cookie cutter, measuring 3.5 inches across the widest point, cut out twelve hearts from the cake layer. Place the hearts on a wire rack. Drizzle each heart with one teaspoon of the chambord syrup; do not saturate the cake.
Using a small, offset metal spatula, spread approximately 2 T of the chocolate-raspberry mousse over the top of one chocolate heart cake. The mousse filling should be 1/4 in high. Place another heart cake on top of the mousse. Using a small, offset metal spatula, smooth the sides of the cake. Repeat this procedure five more times. Place the wire rack with the filled heart cakes on it in the freezer; freeze the cakes for 30 minutes.
Make the chocolate glaze:
Place the chocolate in a medium stainless steel bowl. In a heavy, medium saucepan set over medium heat, bring the cream and corn syrup on a gentle boil. Pour the hot cream mixture over the chocolate. Let the mixture stand for 30 seconds to melt the chocolate; gently whisk until smooth. Remove one cup of the glaze and cover the surface with plastic wrap and set aside at room temp.
Remove the heart cakes from the freezer. Set the wire rack over a baking sheet. Ladle the tepid glaze over each cake, coating them completely. Tap the wire rack gently to remove any excess glaze. Place the wire rack with the baking sheet in the refrigerator and chill the cakes for 30 minutes to set the glaze.
Make the creme anglaise:
Meanwhile, in a heavy, non-corrosive, medium saucepan, bring the milk, cream and vanilla bean to a gentle boil over medium high heat. Cover the pan, remove it from the heat and let the mixture stand for 15 minutes. Remove the vanilla bean pieces. Using a small, sharp knife, scrape the tiny black seeds from teh inside of the vanilla bean into the milk mixture. Discard the vanilla bean.
Meanwhile, in a medium bowl, whisk the egg yolks and sugar until blended.
Gradually whisk the warm milk mixture into the yolk mixture until blended. Return this mixture to the saucepan. Continue cooking over medium low heat stirring constantly with a wooden spoon for 2-4 minutes, or until the custard has thickened slightly. It is done when you can run your finger down the back of the custard-coated spoon and a path remains in the custard for several seconds. Do not let the custard come to a boil.
Remove the pan from teh heat and immediately strain the custard into a stainless steel bowl. Place the bowl in a larger bowl of ice water and stir the custard for 10 to 15 minutes, or until cold. Remove the bowl from the ice water. Cover the surgace of the creme anglaise with plastic wrap and refrigerate until ready to serve.
Make the raspberry coulis:
In a medium saucepan, combine the frozen raspberries and sugar. Cook over medium low heat, stirring constantly with a wooden spoon, until the sugar is completely dissolved and the berries are soft. Do not let the mixture boil. Strain the raspberry mixture through a fine-meshed sieve into a bowl. Stir in the chambord liqueur. Cover the bowl with plastic wrap and refrigerate the sauce until serving.
Decorate and serve:
Fill a pastry bag fitted with a small star tip with the reserved glaze. Remove the wire rack from the refrigerator. Pipe a shell border of the chilled glaze around the edge of the top of each cake.
Place some creme anglaise in the center of each of 6 dessert plates. Drizzle some of the raspberry coulis in the creme anglaise. Drag the tip of a sharp knife through the raspberry coulis to create a design. Using a wide metal spatula, transfer a chocolate-raspberry heart cake to the center of each plate.
This entirely too long masterpiece was brought to you by Chocolatier magazine. It's delicious, give in.
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