Matt really loves making these. So I always look for deals on Torani's syrup, which can be very pricey. In town, I've found the best place to get the syrup is Harmon's. They have the best selection and if I look every time I go in, I can eventually find it on sale. We also look in other stores just to see. So on vacation we can come back with a couple bottles. Granado's in SLC has even more flavors. We got Blackberry there once, but it wasn't cheaper. Typically we can find Raspberry, cherry and peach at Harmon's. And they have sugar-free syrups for my parents. It's pretty nice.
So it's kind of one of those reicpes we just eyeball actually. It depends on how sweet you want it. Here are some basic directions though:
10 oz. club soda
4 oz. syrup
4 oz. half and half
ice
stirring sticks
Mix all the ingredients together. To make extra special you can use cream, but I think it makes it to thick for me.
I like to use the stirring sticks because it makes it look fancy and people like it. I once couldn't find the sticks and got the straws instead and it made me smile to see grown men using little coffee straws and sipping from them. lol
We've tried to make this a New Years tradition. :)
Friday, December 31, 2010
Wednesday, December 29, 2010
Tiramisu
So, I don't even like the smell of coffee. And I DON'T like Tiramisu. So why am I posting this recipe? Because I want to make a berry version. There is something so yummy to me about the thought of Tiramisu. I feel like the idea is fantastic. I even already have a individual cup version already on here. BUT I want a 9 x 13 version. And this is the best recipe I've found. It comes from Americas Test Kitchen. I got to watch them make it, and let me say, I think I can make this adaptation. And I think it will taste fantastic. So here we go..
2-1/2 cups strong brewed coffee, room temperature
1-1/2 Tablespoons instant espresso granules
9 tablespoons dark rum
(These first three ingredients are for the sauce you dip the cookie in and it presents my biggest problem. I need to find a way to dip the ladyfingers in a berry sauce. The juice off frozen berries works great, but I would need over three cups of it. That's a lot of berries.)
6 large egg yolks
2/3 cup sugar
1/4 teaspoon table salt
1-1/2 pounds mascarpone
3/4 cup cold heavy cream
14 ounces (42 to 60, depending on size) dried ladyfingers (savoiardi)
(This is the cream. And a very dreamy cream recipe it is. I would change nothing. It is meant to be in a 9 x 13 pan.)
3-1/2 Tablespoons cocoa, preferably Dutch-processed
1/4 cup grated semisweet or bittersweet chocolate (optional)
(These I would completely omit. I would need to put mixed berries in here instead. I think a big bag of Costco frozen berries would work well here. I would need more berries than they needed chocolate.)
1. Stir coffee, espresso, and 5 tablespoons rum [2-1/2 tablespoons Kahlua] in a wide bowl or baking dish until espresso dissolves; set aside.
2. In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until pale yellow, 1-1/2 to 2 minutes, scraping down bowl with rubber spatula once or twice. Add remaining 4 tablespoons rum [2 tablespoons Kahlua] and beat at medium speed until just combined, 20 to 30 seconds; scrape bowl. Add mascarpone and beat at medium speed until no lumps remain, 30 to 45 seconds, scraping down bowl once or twice. Transfer mixture to large bowl and set aside.
3. In now-empty mixer bowl (no need to clean bowl), beat cream at medium speed until frothy, 1 to 1-1/2 minutes. Increase speed to high and continue to beat until cream holds stiff peaks, 1 to 1-1/2 minutes longer. Using rubber spatula, fold one-third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.
4. Working one at a time, drop half of ladyfingers into coffee mixture, roll, remove and transfer to 13 by 9-inch glass or ceramic baking dish. (Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2 to 3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.
5. Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. Place 2 tablespoons cocoa in fine-mesh strainer and dust cocoa over mascarpone.
6. Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1-1/2 tablespoons cocoa. Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours. Sprinkle with grated chocolate, if using; cut into pieces and serve chilled.
2-1/2 cups strong brewed coffee, room temperature
1-1/2 Tablespoons instant espresso granules
9 tablespoons dark rum
(These first three ingredients are for the sauce you dip the cookie in and it presents my biggest problem. I need to find a way to dip the ladyfingers in a berry sauce. The juice off frozen berries works great, but I would need over three cups of it. That's a lot of berries.)
6 large egg yolks
2/3 cup sugar
1/4 teaspoon table salt
1-1/2 pounds mascarpone
3/4 cup cold heavy cream
14 ounces (42 to 60, depending on size) dried ladyfingers (savoiardi)
(This is the cream. And a very dreamy cream recipe it is. I would change nothing. It is meant to be in a 9 x 13 pan.)
3-1/2 Tablespoons cocoa, preferably Dutch-processed
1/4 cup grated semisweet or bittersweet chocolate (optional)
(These I would completely omit. I would need to put mixed berries in here instead. I think a big bag of Costco frozen berries would work well here. I would need more berries than they needed chocolate.)
1. Stir coffee, espresso, and 5 tablespoons rum [2-1/2 tablespoons Kahlua] in a wide bowl or baking dish until espresso dissolves; set aside.
2. In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until pale yellow, 1-1/2 to 2 minutes, scraping down bowl with rubber spatula once or twice. Add remaining 4 tablespoons rum [2 tablespoons Kahlua] and beat at medium speed until just combined, 20 to 30 seconds; scrape bowl. Add mascarpone and beat at medium speed until no lumps remain, 30 to 45 seconds, scraping down bowl once or twice. Transfer mixture to large bowl and set aside.
3. In now-empty mixer bowl (no need to clean bowl), beat cream at medium speed until frothy, 1 to 1-1/2 minutes. Increase speed to high and continue to beat until cream holds stiff peaks, 1 to 1-1/2 minutes longer. Using rubber spatula, fold one-third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.
4. Working one at a time, drop half of ladyfingers into coffee mixture, roll, remove and transfer to 13 by 9-inch glass or ceramic baking dish. (Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2 to 3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.
5. Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. Place 2 tablespoons cocoa in fine-mesh strainer and dust cocoa over mascarpone.
6. Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1-1/2 tablespoons cocoa. Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours. Sprinkle with grated chocolate, if using; cut into pieces and serve chilled.
S'mores Fondue
1/2 cup milk
1 2/3 cups (11-oz pkg) milk choc. and peanut butter morsels (the combined pkg)
1 jar (7 oz.) marshmallow creme
HEAT milk in medium, heavy-duty saucepan over medium-high heat just until hot (do not boil). Reduce heat to low. Add morsels; stir until smooth. Whisk in marshmallow creme until smooth. Remove from heat.POUR chocolate mixture into fondue pot or serving bowl.
Serve with dessert fondue staples... apples, marshmallows, pound cake, angel food cake, grapes, brownies, strawberries, bananas, etc.
1 2/3 cups (11-oz pkg) milk choc. and peanut butter morsels (the combined pkg)
1 jar (7 oz.) marshmallow creme
HEAT milk in medium, heavy-duty saucepan over medium-high heat just until hot (do not boil). Reduce heat to low. Add morsels; stir until smooth. Whisk in marshmallow creme until smooth. Remove from heat.POUR chocolate mixture into fondue pot or serving bowl.
Serve with dessert fondue staples... apples, marshmallows, pound cake, angel food cake, grapes, brownies, strawberries, bananas, etc.
Cheddar Cheese Fondue
2 c half and half
1 T Worcestershire sauce
2 tsp dry mustard
1 garlic clove, halved
1 1/2 lbs. shredded cheese
3 T flour
Salt
Heat half and half, Worcestershire sauce, mustard and garlic in fondue pot until hot, but not boiling. Discard garlic. Coat cheese with flour. Gradually add cheese to hot mixture, stirring constantly until smooth and bubbling. Add salt to taste
1 T Worcestershire sauce
2 tsp dry mustard
1 garlic clove, halved
1 1/2 lbs. shredded cheese
3 T flour
Salt
Heat half and half, Worcestershire sauce, mustard and garlic in fondue pot until hot, but not boiling. Discard garlic. Coat cheese with flour. Gradually add cheese to hot mixture, stirring constantly until smooth and bubbling. Add salt to taste
Cheese-Sour Cream Fondue
6 slices bacon
1/4 c. chopped onion
2 tsp. flour
1 lb. cheese (4 c. shredded)
2 c. sour cream
1 tsp. Worcestershire sauce
Fry bacon; drain, reserving 1 T of drippings. Crumble bacon and set aside. Cook onions in reserved drippings until tender, not brown. Stir in flour. Add remaining ingredients. Cook over low heat until cheese is melted. Top with bacon.
1/4 c. chopped onion
2 tsp. flour
1 lb. cheese (4 c. shredded)
2 c. sour cream
1 tsp. Worcestershire sauce
Fry bacon; drain, reserving 1 T of drippings. Crumble bacon and set aside. Cook onions in reserved drippings until tender, not brown. Stir in flour. Add remaining ingredients. Cook over low heat until cheese is melted. Top with bacon.
Mustard Sauce
2 shallots, finely chopped
1/4 c beef broth
1/4 c whipping cream
1 T Dijon mustard
Saute shallots in skillet until soft and golden, about 4 minutes.. Stir in beef broth and simmer until reduced by about half. Stir in cream and mustard. Bring to a simmer and season if necessary. Great served over steaks or with beef fondue
1/4 c beef broth
1/4 c whipping cream
1 T Dijon mustard
Saute shallots in skillet until soft and golden, about 4 minutes.. Stir in beef broth and simmer until reduced by about half. Stir in cream and mustard. Bring to a simmer and season if necessary. Great served over steaks or with beef fondue
Orange Fondue
3 T. cornstarch
3 T. honey
1/4 tsp salt
2 c. orange juice
2 whole cloves
1 t. butter
11/2 tsp lime juice
1 Tbsp. grated orange peel
Mix together cornstarch, sugar, and salt. Stir in OJ, and cloves and stir until mixture thickens--boil 1 minute. Add butter, lime juice, and rind. Makes 2 cups.
3 T. honey
1/4 tsp salt
2 c. orange juice
2 whole cloves
1 t. butter
11/2 tsp lime juice
1 Tbsp. grated orange peel
Mix together cornstarch, sugar, and salt. Stir in OJ, and cloves and stir until mixture thickens--boil 1 minute. Add butter, lime juice, and rind. Makes 2 cups.
Sweet and Sour Sauce
I am so stealing Emily's fondue. Because it is so yummy. That girl knows her fondue.
1/2 c brown sugar
1 T cornstarch
1 can crushed pineapple in juice, drained, with juices reserved
1/3 c white vinegar
1 T soy sauce
1/4 c chopped green pepper
Mix brown sugar and cornstarch in saucepan. Add enough water to reserved pineapple juice to measure 1/2 c. Stir into sugar mixture. Stir in vinegar and soy sauce. Heat to boiling, stirring constantly and boil 1 minute. Stir in pineapple and bell pepper. This is great with beef fondue, chicken, or rice
1/2 c brown sugar
1 T cornstarch
1 can crushed pineapple in juice, drained, with juices reserved
1/3 c white vinegar
1 T soy sauce
1/4 c chopped green pepper
Mix brown sugar and cornstarch in saucepan. Add enough water to reserved pineapple juice to measure 1/2 c. Stir into sugar mixture. Stir in vinegar and soy sauce. Heat to boiling, stirring constantly and boil 1 minute. Stir in pineapple and bell pepper. This is great with beef fondue, chicken, or rice
Tuesday, December 28, 2010
Fondue Party!
I've been really wanting to do fondue lately. I've come across more recipes and I wanted to share.
This is the menu plan from The American Homemaker. I thought it was excellent, but no recipes were provided so I'm just going to post the whole plan so I can play around with it.
This is the menu plan from The American Homemaker. I thought it was excellent, but no recipes were provided so I'm just going to post the whole plan so I can play around with it.
Fondue Menu:
~savory~
cheddar cheese (shredded cheese and half & half)
pizza (cream cheese, spaghetti sauce and cheddar)
beef broth
homemade bbq sauce
~savory dippers~
three different breads
bagels
meatballs
chicken nuggets
little smokies
marinated steak chunks (to cook in the broth)
zuchinni (broth)
~sweet~
chocolate (milk chocolate and half & half)
oil (for donut holes and bananas)
~sweet dippers~
apples
grapes
bananas
refrigerated biscuit dough (donut holes)
pineapple
7 Layer Greek Dip
This sounds wonderful to me. What a different and fun dip. Matt suggested leaving out the olives and onions, but it actually sounds great just the way it is to me.
7-Layer Greek Dip
Adapted by Our Best Bites from the Better Homes and Gardens New Cookbook
1 8-oz. package cream cheese, softened (I used low-fat)
1 tsp. dill weed or Greek seasoning (salt free--go for a mix that just has herbs)
3 cloves garlic, minced or pressed
2 tsp. lemon juice
1 1/2 c. hummus
1 c. seeded, diced cucumbers
1 c. seeded, diced tomatoes
1/2 c. chopped Kalamata olives
1/3 c. chopped green onions (about 3 green onions completely chopped)
1/2 c. crumbled Feta cheese
1/8-1/4 c. minced fresh parsley
With an electric mixer, combine the cream cheese, seasoning, garlic, and lemon juice until light and fluffy. Spread in the bottom of a pie plate or a small, shallow baking dish. Then spread a layer of hummus. In order, create layers by sprinkling the cucumbers, tomatoes, olives, onions, Feta cheese, and parsley. Cover with plastic wrap and chill for at least 2 hours. Serve with pita chips, fresh vegetables, and/or flatbread.
7-Layer Greek Dip
Adapted by Our Best Bites from the Better Homes and Gardens New Cookbook
1 8-oz. package cream cheese, softened (I used low-fat)
1 tsp. dill weed or Greek seasoning (salt free--go for a mix that just has herbs)
3 cloves garlic, minced or pressed
2 tsp. lemon juice
1 1/2 c. hummus
1 c. seeded, diced cucumbers
1 c. seeded, diced tomatoes
1/2 c. chopped Kalamata olives
1/3 c. chopped green onions (about 3 green onions completely chopped)
1/2 c. crumbled Feta cheese
1/8-1/4 c. minced fresh parsley
With an electric mixer, combine the cream cheese, seasoning, garlic, and lemon juice until light and fluffy. Spread in the bottom of a pie plate or a small, shallow baking dish. Then spread a layer of hummus. In order, create layers by sprinkling the cucumbers, tomatoes, olives, onions, Feta cheese, and parsley. Cover with plastic wrap and chill for at least 2 hours. Serve with pita chips, fresh vegetables, and/or flatbread.
**After trying this for real, it was wonderful. I loved this.
Sunday, December 26, 2010
Stuffed Mushrooms
Janice Baker gave me this recipe. It sounds really good. It reminds me of the stuffed mushrooms at Ottavio's. Matt, in his infinite pickiness, does not like them, but I think they are tasty.
Sausage Stuffed Mushrooms
Ingredients
* 12 to 15 large fresh mushrooms
* 2 tablespoons butter, divided
* 2 tablespoons chopped onion
* 1 tablespoon lemon juice
* 1/4 teaspoon dried basil
* Salt and pepper to taste
* 4 ounces bulk Italian sausage
* 1 tablespoon chopped fresh parsley
* 2 tablespoons dry bread crumbs
* 2 tablespoons grated Parmesan cheese
Directions
* Remove stems from the mushrooms. Chop stems finely; set mushroom caps aside. Place stems in paper towels and squeeze to remove any liquid.
* In a large skillet, heat 1-1/2 tablespoons butter. Cook stems and onion until tender. Add the lemon juice, basil, salt and pepper; cook until almost all the liquid has evaporated. Cool.
* In a large bowl, combine the mushroom mixture, sausage and parsley; stuff reserved mushroom caps. Combine crumbs and cheese; sprinkle over tops. Dot each with remaining butter.
* Place in a greased baking pan. Bake at 400° for 20 minutes or until sausage is no longer pink, basting occasionally with pan juices. Serve hot. Yield: 12-15 servings.
Nutrition Facts: 1 serving (1 each) equals 52 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 92 mg sodium, 2 g carbohydrate, trace fiber, 2 g protein.
Kari, this is the complete recipe but I have tried it with JUST cooked sausage, mixed in with cream cheese and Parmesan cheese and then baked. Easier and tastes awesome.
Sausage Stuffed Mushrooms
Ingredients
* 12 to 15 large fresh mushrooms
* 2 tablespoons butter, divided
* 2 tablespoons chopped onion
* 1 tablespoon lemon juice
* 1/4 teaspoon dried basil
* Salt and pepper to taste
* 4 ounces bulk Italian sausage
* 1 tablespoon chopped fresh parsley
* 2 tablespoons dry bread crumbs
* 2 tablespoons grated Parmesan cheese
Directions
* Remove stems from the mushrooms. Chop stems finely; set mushroom caps aside. Place stems in paper towels and squeeze to remove any liquid.
* In a large skillet, heat 1-1/2 tablespoons butter. Cook stems and onion until tender. Add the lemon juice, basil, salt and pepper; cook until almost all the liquid has evaporated. Cool.
* In a large bowl, combine the mushroom mixture, sausage and parsley; stuff reserved mushroom caps. Combine crumbs and cheese; sprinkle over tops. Dot each with remaining butter.
* Place in a greased baking pan. Bake at 400° for 20 minutes or until sausage is no longer pink, basting occasionally with pan juices. Serve hot. Yield: 12-15 servings.
Nutrition Facts: 1 serving (1 each) equals 52 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 92 mg sodium, 2 g carbohydrate, trace fiber, 2 g protein.
Kari, this is the complete recipe but I have tried it with JUST cooked sausage, mixed in with cream cheese and Parmesan cheese and then baked. Easier and tastes awesome.
Monday, December 20, 2010
Butterbeer
Elijah has been reading Harry Potter recently. I've been toying around with a Harry Potter party. I came across a recipe for Butterbeer. It sounds good, just VERY sweet. I'm very curious how it tastes.
Ingredients
1 | pint real vanilla ice cream |
¼ | cup real butter , at room temperature |
½ | teaspoon butterscotch extract |
¼ | cup brown sugar |
1 | teaspoon ground cinnamon |
½ | teaspoon freshly grated nutmeg |
1 | |
Apple slices for garnish, optional |
Preparation
Step 1 | Using a mixer on medium speed, beat together the ice cream, butter, butterscotch extract, brown sugar, cinnamon, and nutmeg until well-combined. Pour into a container and freeze. |
Step 2 | When ice cream mixture has re-frozen, heat apple cider in a saucepan until steaming hot. |
Step 3 | Put one scoop of ice cream into a soda glass, or large mug, and top with warm apple cider. |
Step 4 | Garnish with apple slices, if desired. |
Sunday, December 19, 2010
Cranberry Salsa
My neighbor, Cliss, dropped by a neighborhood gift to us. We got a bag of chips and a container of something I couldn't identify. Upon opening the card I found a recipe for Cranberry Salsa. Thus discovering what was in the container. So we tried it and it is pretty tasty. Reminds me of a tangy Mango Salsa (I'm thinking of Costco here.) I think we are going to use it for Christmas Eve.
1 bag cranberries
3/4 cup sugar
1/4 teaspoon cumin
1-2 Tablespoons cilantro
1 medium sized jalapeno 3" (remove seeds)
2 Green onion with whites
juice of 1 lime
Blend.
That's it. Pretty simple. Matt had some major objections to the removal of the jalpeno seeds. (He didn't say anything about the onion interestingly enough.) But for sure he wanted it spicier. :)
1 bag cranberries
3/4 cup sugar
1/4 teaspoon cumin
1-2 Tablespoons cilantro
1 medium sized jalapeno 3" (remove seeds)
2 Green onion with whites
juice of 1 lime
Blend.
That's it. Pretty simple. Matt had some major objections to the removal of the jalpeno seeds. (He didn't say anything about the onion interestingly enough.) But for sure he wanted it spicier. :)
Saturday, December 11, 2010
Orange Rolls
I got these from my friend Heidi's food blog, Food Glorious Food. They are pretty tasty.
2 large oranges
1 1/2 cups warm water
1 TBSP yeast
2 large eggs
1/3 cup sugar
1 tsp salt
5 cups flour
Frosting:
Juice from 1 orange
2 TBSP butter
2-3 cups powdered sugar
Put warm water in mixer and add the yeast. Add the zest from one of the orange rinds (I took Heidi's suggestion and zested both rinds. This turned out well.) and 1/4 cup of juice from the orange. Add eggs, sugar, salt, and flour. Knead well. Let stand 10 min. Knead again. Let rise for 2 hours. Make dough into ropes (from 6-8 inches long and 1/2 to 1 inch thick) and TIE INTO A KNOT. Let rise until double in size. Bake at 350 for 8-10 minutes or until slightly golden on top.
Mix frosting ingredients and brush onto warm rolls. (I like my frosting really gooey. I think I would do the frosting differently. I would making it thicker or brush more on after it is cooled down. But otherwise, these were a huge hit. Well, Ally didn't like them. But she's crazy.)
2 large oranges
1 1/2 cups warm water
1 TBSP yeast
2 large eggs
1/3 cup sugar
1 tsp salt
5 cups flour
Frosting:
Juice from 1 orange
2 TBSP butter
2-3 cups powdered sugar
Put warm water in mixer and add the yeast. Add the zest from one of the orange rinds (I took Heidi's suggestion and zested both rinds. This turned out well.) and 1/4 cup of juice from the orange. Add eggs, sugar, salt, and flour. Knead well. Let stand 10 min. Knead again. Let rise for 2 hours. Make dough into ropes (from 6-8 inches long and 1/2 to 1 inch thick) and TIE INTO A KNOT. Let rise until double in size. Bake at 350 for 8-10 minutes or until slightly golden on top.
Mix frosting ingredients and brush onto warm rolls. (I like my frosting really gooey. I think I would do the frosting differently. I would making it thicker or brush more on after it is cooled down. But otherwise, these were a huge hit. Well, Ally didn't like them. But she's crazy.)
Sunday, December 5, 2010
Dill Rolls
As long as I'm sitting here typing in recipes, I should put this one in. It's great on it's own or with hamburgers or sandwiches. This has to be to most requested roll recipe I have from my family. It's very tasty.
5 cups flour
4 tsp. sugar
2 Tbsp. minced onion
4 tsp. dill weed
2 1/2 tsp. salt scant (meaning not quite 2 1/2 tsp, slightly less)
1/2 tsp. soda
2 Tbsp. (Or packages) of yeast
1/2 cup warm water
2 cups cottage cheese
2 Tbsp. butter
2/3 cup water
2 eggs
--Dissolve yeast in the first 1/2 cup warm water. Add the other ingredients. Mix well, using dough hook on mixer. Let rise until double in bulk. Knead and roll to about 1/2 or 2/3-inch, cut with a 2 1/2-inch cutter. Place on buttered cookie sheet, with at least 1 1/2 inches between rolls on all sides. Let rise 1 hour. Bake @ 350 degrees for 20 minutes or until golden.
Note: Cu with a tuna fish can and use rolls for hamburger buns.
5 cups flour
4 tsp. sugar
2 Tbsp. minced onion
4 tsp. dill weed
2 1/2 tsp. salt scant (meaning not quite 2 1/2 tsp, slightly less)
1/2 tsp. soda
2 Tbsp. (Or packages) of yeast
1/2 cup warm water
2 cups cottage cheese
2 Tbsp. butter
2/3 cup water
2 eggs
--Dissolve yeast in the first 1/2 cup warm water. Add the other ingredients. Mix well, using dough hook on mixer. Let rise until double in bulk. Knead and roll to about 1/2 or 2/3-inch, cut with a 2 1/2-inch cutter. Place on buttered cookie sheet, with at least 1 1/2 inches between rolls on all sides. Let rise 1 hour. Bake @ 350 degrees for 20 minutes or until golden.
Note: Cu with a tuna fish can and use rolls for hamburger buns.
Mari's Dinner Rolls
I actually love eating baked goods. I just have one problem. I always have trouble baking because I hate allowing for rise time. I'm lame, I know. But I have been determined to make some baked goods, if for nothing else than to use up the mega pack of yeast I've had in my fridge FOREVER. I started with these. I made them to go with Ellee's Cheesy Potato Soup Recipe that is also on this blog. And they went together well. I enjoyed making these rolls.
2 1/2 cups warm water
2 Tbsp. yeast
1/2 cup oil
1/2 cup sugar
2 tsp. salt
5 cups flour
--Note: You can apparently shorten the rise time the second time to less than 10 minutes. I tried it and it was true. A shorter rise time didn't hurt anything.
--Dissolve yeast in water. Add all ingredients except flour and mix. Add 1/2 of the flour and beat until smooth. Add rest of flour until soften or cleans sides of bowl. Knead 5 minutes. Raise one hour, shape, put on greased pan and raise again (about 1/2 hour). Bake @ 350 degrees for 15-20 minutes or until golden brown. Makes 2 dozen.
2 1/2 cups warm water
2 Tbsp. yeast
1/2 cup oil
1/2 cup sugar
2 tsp. salt
5 cups flour
--Note: You can apparently shorten the rise time the second time to less than 10 minutes. I tried it and it was true. A shorter rise time didn't hurt anything.
--Dissolve yeast in water. Add all ingredients except flour and mix. Add 1/2 of the flour and beat until smooth. Add rest of flour until soften or cleans sides of bowl. Knead 5 minutes. Raise one hour, shape, put on greased pan and raise again (about 1/2 hour). Bake @ 350 degrees for 15-20 minutes or until golden brown. Makes 2 dozen.
Saturday, December 4, 2010
Low-Carb Breakfast Casserole
Another recipe from Jamie Duncan. This time it's her breakfast casserole.
- 12 large eggs
- 1/2-1 yellow onion
- 1 lb ground sausage or beef
- 1 cup heavy cream
- 2-4 cups shredded cheddar cheese
- 1 cup diced ham
- Green Onions/Mushrooms (optional) (just to visible preference)
- salt and pepper to desired amount (1/2 t salt & just shook the pepper in..)
Preheat oven to 350 degrees. Brown your ground sausage, yellow onions, mushrooms in a saute pan.
Spray a 9x13 glass casserole dish with nonstick spray. Beat eggs and heavy cream together, add in browned sausage, diced ham, green onions and mushrooms(opt). Add 1-2 cups of cheese. Mix together well.
Pour mixture into casserole dish and cover the top with 1-2 cups of cheese.
Bake at 350 degrees for aprox. 20 -25 minutes. Check when mixture is set and glossy. Do not overcook.
Allow to cool slightly after cooking is complete. You can eat it now, or cut into squares and freeze or refrigerate for the week ahead. ENJOY!
Feel free to add anything else that suits your fancy, tomatoes, jalapenos, green chilis, garlic, etc.
I don't think you can mess this one up! It's really amazingly good!
German Apple Cake
Jamie Duncan posted this recipe on facebook. Looks delicious.
Ingredients
- 2 eggs
- 1 cup vegetable oil
- 2 cups white sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 4 cups apples - peeled, cored and diced
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch cake pan.
- In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well.
- Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 45 minutes or until cake tests done. Let cake cool on a wire rack. Once cake is cool serve with a dusting of confectioners' sugar or with a Cream Cheese Frosting.
Honey Pancake Puff
Kerri Stoddard made this for the ward breakfast. It was yummy. It was the best thing there!
3T butter or margarine
1 cup milk
6 eggs
3T honey
1 pkg. (3oz.) cream cheese, softened
1 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
Preheat oven to 400 degrees. Grease the Deep Dish Baker with 1 tablespoon butter. Add remaining butter and place in oven until butter sizzles. While Deep Dish Baker is in oven, place remaining ingredients in blender. Blend at high speed for 1 minute. Scrape down sides and blend at high speed 1 additional minute. Remove Deep Dish Baker from oven and immediately pour in batter. Bake for 20-25 minutes or until puffed and dark golden brown. Remove from the oven and sprinkle with fresh lemon juice if desired. Serve immediately with powdered sugar, syrup or fresh fruit. (I used some strawberry jam that didn't set well for the topping on mine today.)
Yield: 6-8 servings
Saturday, November 27, 2010
Creamy Corn Chowder
I just tried this recipe, courtousy of Our Best Bites. It's one of those I saw on the side bar and thought it sounded tasty. It is the best soup I've made in a while actually. It is actually thick and the red potatoes are yummy in it. The only things I would change is to double it, it didn't make enough for my family. I also didn't think it needed the bacon. Seeing how I nearly burned it (I'm very bad with bacon) I didn't think it needed to be in there and I was right.
2 Tbsp. butter
1/4 c. all-purpose flour
1 c. water
2 1/2 c. milk (used whole milk)
2 regular-sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 tsp. chicken base (this confused me, I think Knorrs must be huge, but I just used two standard sized cubed)
1/2 lb. bacon (optional) (seriously optional)
1 small onion, minced (Of course, I didn't put this in either)
2 red potatoes, diced into small cubes
2-3 cloves garlic, minced
1 can corn, drained or about 1 1/2 C frozen fresh corn
Salt and pepper to taste
A few dashes of hot sauce (like Tabasco or Cholula)
Fry bacon until crisp. In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onions, and garlic, and simmer (but don't boil!), stirring very frequently, for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt to taste. The reason why I don't have an exact measurement is that while the soup REALLY needs salt, bacon also really differs in its saltiness, so it can be super easy to make this soup way too salty. Start with about 1/4 tsp., give it a few minutes, and then add more if you need it.
Once served sprinkle with extra bacon and/or cheese if desired.
Serves 6-8.
2 Tbsp. butter
1/4 c. all-purpose flour
1 c. water
2 1/2 c. milk (used whole milk)
2 regular-sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 tsp. chicken base (this confused me, I think Knorrs must be huge, but I just used two standard sized cubed)
1/2 lb. bacon (optional) (seriously optional)
1 small onion, minced (Of course, I didn't put this in either)
2 red potatoes, diced into small cubes
2-3 cloves garlic, minced
1 can corn, drained or about 1 1/2 C frozen fresh corn
Salt and pepper to taste
A few dashes of hot sauce (like Tabasco or Cholula)
Fry bacon until crisp. In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onions, and garlic, and simmer (but don't boil!), stirring very frequently, for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt to taste. The reason why I don't have an exact measurement is that while the soup REALLY needs salt, bacon also really differs in its saltiness, so it can be super easy to make this soup way too salty. Start with about 1/4 tsp., give it a few minutes, and then add more if you need it.
Once served sprinkle with extra bacon and/or cheese if desired.
Serves 6-8.
Wednesday, November 24, 2010
"Sweet" Potatoes
Doesn't it seem that people fall into two categories with sweet potatoes, either they hate them and don't eat them or they love them because they have a pet family recipe. I've had sweet potatoes as french fries, in pancakes, in pie and just a big hunk of it, but this is our family pet recipe. Yum.
4-5 yams, mashed
1 1/2 cup sugar
1 cup butter
1/3 cup evaporated milk
1 tsp. vanilla
2 eggs
--Mix together and put in greased 9x13 pan.
Topping:
1 stick butter
1 cup brown sugar
3/4 cup flour
--Mix with pastry blender. Add 1 cup chopped pecans. Bake @ 350 degrees for 0-30 minutes.
4-5 yams, mashed
1 1/2 cup sugar
1 cup butter
1/3 cup evaporated milk
1 tsp. vanilla
2 eggs
--Mix together and put in greased 9x13 pan.
Topping:
1 stick butter
1 cup brown sugar
3/4 cup flour
--Mix with pastry blender. Add 1 cup chopped pecans. Bake @ 350 degrees for 0-30 minutes.
Dorothy's Pecan Pie
My friend Sarah gave me her Pecan Pie recipe. I hope to make it soon because I love it. Dorothy is her Aunt I believe.
3 eggs
½ cup sugar
¼ tsp salt
1 cup light corn syrup
½ tsp vanilla
1 cup pecans
Beat eggs and add other ingredients. Mix well. Put in pie crust. Bake at 300º for 40 – 60 minutes (or until solid in middle).
I used a little more than a cup of pecans because it looked like it needed a little more and I'm not sure if I was supposed to chop them or not, so I just left them whole.
3 eggs
½ cup sugar
¼ tsp salt
1 cup light corn syrup
½ tsp vanilla
1 cup pecans
Beat eggs and add other ingredients. Mix well. Put in pie crust. Bake at 300º for 40 – 60 minutes (or until solid in middle).
I used a little more than a cup of pecans because it looked like it needed a little more and I'm not sure if I was supposed to chop them or not, so I just left them whole.
Sunday, October 31, 2010
GG's Red Beans, Louisiana Style
This recipe came from my Great Grandmother, who was born in New Orleans. I have a few recipes from her, but I don't make a lot of Creole recipes because my husband doesn't like celery or onions and only tolerates carrots. So you know, the Holy Trinity is out. :)
Soak 1 pound of red beans overnight.
Rinse and cover with water.
Add:
3 Tbsp. salt
Bring to a boil, then simmer 1 hour.
Then add:
3 chopped onions
3 cloves garlic, minced
1 bell pepper chopped
ham bone or sausage
Tabasco sauce
white pepper
Cook until vegetables are tender. Serve over rice.
Soak 1 pound of red beans overnight.
Rinse and cover with water.
Add:
3 Tbsp. salt
Bring to a boil, then simmer 1 hour.
Then add:
3 chopped onions
3 cloves garlic, minced
1 bell pepper chopped
ham bone or sausage
Tabasco sauce
white pepper
Cook until vegetables are tender. Serve over rice.
Homemade Pumpkin Ice Cream with Chocolate Chips and Walnuts
My friend, Kerri sent me this recipe from the blog fashionablyfoodie. I'm putting it here as a must try!
homemade pumpkin ice cream with chocolate chips and walnuts
an original recipe by rachelle
2 cups cream
1 cup milk
2 eggs plus 2 yolks
1 cup plus 2 TB sugar
1/4 tsp salt
1 (20 oz) can pumpkin
2 tsp vanilla
1 1/2 teaspoons cinnamon
3/4 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon cloves
later:
1/4 cup chocolate chips, blended or chopped
2 TB chocolate chips, left whole
1/4 cup walnuts, chopped
Combine cream and milk in a saucepan, bring to a boil and turn off immediately. Meanwhile, in a mixing bowl, combine egss, sugar, salt, spices and pumpkin, mix until fluffy. While mixer is running, pour 1 cup of the hot cream into the pumpkin egg mixture. Keep adding hot cream, one cup at a time, slowly, to temper the eggs. After everything is combined, pour the mixture back into the saucepan. Bring up to 170 degrees exactly, then turn the heat off. Stir in vanilla. Cool mixture overnight and prepare in ice cream maker- add chocolate chips and walnuts after ice cream has frozen at least halfway so they don't sink to the bottom.
**oh, and I added a bit of red and yellow food coloring to make the color better. i stopped counting drops after i accidentally dumped too much red and had to even it out with lots of yellow. just start out with a few drops and work from there.**
Party batch recipe:
(2 regular sized batches)
4 cups cream
2 cups milk
4 eggs plus 2 yolks
2 1/4 cups sugar
1/4 teaspoon salt
a whole huge can pumpkin
2 teaspoons vanilla
3 teaspoons cinnamon
2 teaspoons allspice
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup chopped chocolate chips
1/4 cup whole chocolate chips
1/2 cup walnuts, chopped
homemade pumpkin ice cream with chocolate chips and walnuts
an original recipe by rachelle
2 cups cream
1 cup milk
2 eggs plus 2 yolks
1 cup plus 2 TB sugar
1/4 tsp salt
1 (20 oz) can pumpkin
2 tsp vanilla
1 1/2 teaspoons cinnamon
3/4 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon cloves
later:
1/4 cup chocolate chips, blended or chopped
2 TB chocolate chips, left whole
1/4 cup walnuts, chopped
Combine cream and milk in a saucepan, bring to a boil and turn off immediately. Meanwhile, in a mixing bowl, combine egss, sugar, salt, spices and pumpkin, mix until fluffy. While mixer is running, pour 1 cup of the hot cream into the pumpkin egg mixture. Keep adding hot cream, one cup at a time, slowly, to temper the eggs. After everything is combined, pour the mixture back into the saucepan. Bring up to 170 degrees exactly, then turn the heat off. Stir in vanilla. Cool mixture overnight and prepare in ice cream maker- add chocolate chips and walnuts after ice cream has frozen at least halfway so they don't sink to the bottom.
**oh, and I added a bit of red and yellow food coloring to make the color better. i stopped counting drops after i accidentally dumped too much red and had to even it out with lots of yellow. just start out with a few drops and work from there.**
Party batch recipe:
(2 regular sized batches)
4 cups cream
2 cups milk
4 eggs plus 2 yolks
2 1/4 cups sugar
1/4 teaspoon salt
a whole huge can pumpkin
2 teaspoons vanilla
3 teaspoons cinnamon
2 teaspoons allspice
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup chopped chocolate chips
1/4 cup whole chocolate chips
1/2 cup walnuts, chopped
Thyme and Cheese Biscuits
I love biscuits and gravy. I've been playing around with different biscuit recipes. I found this one at oldfashionedliving.com. It was a hit. FYI, I use McCormick's Country Gravy mix for the gravy.
Ingredients:2 cups flour
3 tsp. baking powder
1 tsp. fresh minced thyme
1/2 tsp. minced fresh parsley
1/2 tsp. minced fresh rosemary
1/2 cup cheddar cheese
5 tablespoons butter
1/2 cup milk
Preheat over to 400 degrees. Grease a cookie sheet and set aside. Mix flour, baking powder, herbs and cheese in a large mixing bowl, using a fork. Cut in the butter. Mixture will be crumbly. Add the milk and stir until dough holds together, you may add more milk if necessary. Drop by large spoonfuls on the cookie sheet an inch apart. Bake 10-12 minutes.
Friday, October 29, 2010
Pumpkin Gingerbread Trifle
Another LOVELY Paula Deen recipe. This on is great!
Ingredients
- 2 (14-ounce) packages gingerbread mix
- 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
- 1 (30-ounce) can pumpkin pie filling
- 1/2 cup packed brown sugar
- 1/3 teaspoon ground cardamom or cinnamon
- 1 (12-ounce) container frozen whipped topping
- 1/2 cup gingersnaps, optional
Directions
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
Wednesday, October 27, 2010
Mini Christmas Cheesecakes
3 (8-oz.) pkgs. cream cheese, softened
1 1/2 c. sugar, divided
5 eggs
1 1/2 tsp. vanilla extract
1 c. sour cream
2 cans cherry pie filling
Beat together cream cheese and one cup sugar. Add eggs, one at a time, beating well after each addition. Add vanilla and mix again. Pour into mini foil cups, filling 3/4 full. Bake 20 minutes at 350 degrees. Remove from oven; let stand 5 minutes. Combine sour cream and remaining 1/2 cup sugar. Top each mini-cake with 1/2 tsp. of the mixture and return to the oven for 5 minutes. When cooled top each cheesecake with one cherry and a little of the filling. Keep refrigerated. Makes 8 dozen.
1 1/2 c. sugar, divided
5 eggs
1 1/2 tsp. vanilla extract
1 c. sour cream
2 cans cherry pie filling
Beat together cream cheese and one cup sugar. Add eggs, one at a time, beating well after each addition. Add vanilla and mix again. Pour into mini foil cups, filling 3/4 full. Bake 20 minutes at 350 degrees. Remove from oven; let stand 5 minutes. Combine sour cream and remaining 1/2 cup sugar. Top each mini-cake with 1/2 tsp. of the mixture and return to the oven for 5 minutes. When cooled top each cheesecake with one cherry and a little of the filling. Keep refrigerated. Makes 8 dozen.
Oreo Cookies
Recipe from: Fern Bellows
1 pkg. Duncan Hines Devils Food Cake
3/4 c. Crisco
2 beaten eggs
1/2 tsp. vanilla
--Mix together (batter will be very stiff). Roll into balls the size of a steely marble. Place on greased cookie sheet2 inches apart. Bake at 350 for exactly 9 minutes. Take out of oven and leave for 2 minutes before removing cookies. Leave until cooled.
Frosting
1 (3-oz) pkg. cream cheese, softened
1/4 cube butter
1 1/2 c. powdered sugar
1/2 tsp. vanilla
Mix together and put a bit between two cookies (same size), flat side together. Don't put too much so it won't run out.
Makes: 60
1 pkg. Duncan Hines Devils Food Cake
3/4 c. Crisco
2 beaten eggs
1/2 tsp. vanilla
--Mix together (batter will be very stiff). Roll into balls the size of a steely marble. Place on greased cookie sheet2 inches apart. Bake at 350 for exactly 9 minutes. Take out of oven and leave for 2 minutes before removing cookies. Leave until cooled.
Frosting
1 (3-oz) pkg. cream cheese, softened
1/4 cube butter
1 1/2 c. powdered sugar
1/2 tsp. vanilla
Mix together and put a bit between two cookies (same size), flat side together. Don't put too much so it won't run out.
Makes: 60
Saturday, October 16, 2010
Granola
6 cups rolled oats
1/2 cup wheat germ
1/2 cup coconut
1/2 cup sesame seeds
1 cup chopped nuts
1/2 cup sunflower seeds
1/2 cup canola oil
1 cup melted honey
1 c. raisins, craisins or other fruit
1/2 teaspoon almond extract
2 teaspoon vanilla
--Mix honey and oil and spread over grains and nuts. Spread on oiled pan. Bake at 275 degrees for 30 minutes or until golden. Add fruit and add flavor to extra 1/2 -3/4 cup of melted honey and drizzle over granola. May sprinkle 1/2 teaspoon nutmeg or cinnamon.
1/2 cup wheat germ
1/2 cup coconut
1/2 cup sesame seeds
1 cup chopped nuts
1/2 cup sunflower seeds
1/2 cup canola oil
1 cup melted honey
1 c. raisins, craisins or other fruit
1/2 teaspoon almond extract
2 teaspoon vanilla
--Mix honey and oil and spread over grains and nuts. Spread on oiled pan. Bake at 275 degrees for 30 minutes or until golden. Add fruit and add flavor to extra 1/2 -3/4 cup of melted honey and drizzle over granola. May sprinkle 1/2 teaspoon nutmeg or cinnamon.
Apple Pie Filling Cake
1 yellow cake mix
1 quart apple pie filling
3 eggs
1/2 tsp. lemon extract
1/2 cup nuts
Preheat oven to 350 degrees. Combine all ingredients. Blend on low speed until blended. Spread in greased and floured 9 X 13 pan. Add topping.
Topping:
1/2 cup sugar
1/4 cup butter, softened
1/2 cup flour
1/2 teaspoon lemon extract
Mix together until crumbly. Spread on batter. Bake cake at 350 degrees for 40 -45 minutes.
1 quart apple pie filling
3 eggs
1/2 tsp. lemon extract
1/2 cup nuts
Preheat oven to 350 degrees. Combine all ingredients. Blend on low speed until blended. Spread in greased and floured 9 X 13 pan. Add topping.
Topping:
1/2 cup sugar
1/4 cup butter, softened
1/2 cup flour
1/2 teaspoon lemon extract
Mix together until crumbly. Spread on batter. Bake cake at 350 degrees for 40 -45 minutes.
Apple Pie Filling
In a large can add:
4 1/2 cups sugar
1 cup cornstarch
2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. salt
10 cups water
--Cook and stir until thick and bubbly. Add 3 tablespoons lemon juice. Prior to that, peel, core and slice apples and stuff your jars full with them. Pour syrup over, using a knife to make sure that syrup fills the entire jar. Leave 1 inch head space. Process 25 minutes in water bath.
4 1/2 cups sugar
1 cup cornstarch
2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. salt
10 cups water
--Cook and stir until thick and bubbly. Add 3 tablespoons lemon juice. Prior to that, peel, core and slice apples and stuff your jars full with them. Pour syrup over, using a knife to make sure that syrup fills the entire jar. Leave 1 inch head space. Process 25 minutes in water bath.
Sunday, September 12, 2010
Lemon-Rosemary Layer Cake
This was the dessert that we had for Eden's baby blessing. My sister, Heather, made them into cupcakes. They are really delicious. But the cake is 756 calories a slice! Eep!
Cake:
1 c. plus 2 Tbsp. butter, softened
2 1/2 c. sugar
4 eggs
1 egg yolk
4 c. all-purpose flour
3 tsp. baking powder
1 1/2 tsp. salt
1/4 tsp. plus 1/8 tsp. baking soda
1 1/2 c. sour cream
6 Tbsp. lemon juice
3 tsp. grated lemon peel
3 tsp. minced fresh rosemary
Frosting:
2 pkg. (8-oz.) cream cheese, softened
8 1/4 c. powdered sugar
3 tsp. grated lemon peel
2 1/4 tsp. lemon juice
Directions:
In a large bowl, cream butter and sugar until light and fluffy. Add eggs and yolk, one at a time, beating well after each addition. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. Beat in the lemon juice, peel and rosemary.
Transfer to three greased and floured 9-in round baking pans. Bake at 350 degree for 25-30 minutes or until edges begin to brown. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon peel and juice; beat until smooth.
Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.
Yield: 16 servings.
Cake:
1 c. plus 2 Tbsp. butter, softened
2 1/2 c. sugar
4 eggs
1 egg yolk
4 c. all-purpose flour
3 tsp. baking powder
1 1/2 tsp. salt
1/4 tsp. plus 1/8 tsp. baking soda
1 1/2 c. sour cream
6 Tbsp. lemon juice
3 tsp. grated lemon peel
3 tsp. minced fresh rosemary
Frosting:
2 pkg. (8-oz.) cream cheese, softened
8 1/4 c. powdered sugar
3 tsp. grated lemon peel
2 1/4 tsp. lemon juice
Directions:
In a large bowl, cream butter and sugar until light and fluffy. Add eggs and yolk, one at a time, beating well after each addition. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. Beat in the lemon juice, peel and rosemary.
Transfer to three greased and floured 9-in round baking pans. Bake at 350 degree for 25-30 minutes or until edges begin to brown. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon peel and juice; beat until smooth.
Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.
Yield: 16 servings.
Saturday, September 11, 2010
Pico de Gallo
This should be with the Cafe Rio recipes. I forgot it.
8-10 Roma tomatoes (seeded)
1 onion
1 jalapeno pepper
2 medium cloves garlic
juice of one lime
1 tablespoon olive oil (I've never done this)
4 tablespoons chopped fresh cilantro
1 teaspoon coarse salt
1/2 teaspoon fresh ground black pepper
*2 avocados
Seed and dice tomatoes. Chop onion, jalapeno and garlic to a fine consistency. To these ingredients, add the fresh cilantro, salt, pepper, olive oil and lime. Mix well.8-10 Roma tomatoes (seeded)
1 onion
1 jalapeno pepper
2 medium cloves garlic
juice of one lime
1 tablespoon olive oil (I've never done this)
4 tablespoons chopped fresh cilantro
1 teaspoon coarse salt
1/2 teaspoon fresh ground black pepper
*2 avocados
Cover and refrigerate for at least 3 hours. Best if served the next day.
*I don't put the avocado each time. Usually I do it with tacos, but not Cafe Rio. Since they don't use it. The avocados make it go bad faster though.
Sunday, September 5, 2010
Brazilian Lemonade
From Our Best Bites.
Brazilian Lemonade
4 juicy limes (try and find ones with thin, smooth skins; they're the juiciest and the thin skin cuts down on the chance of your drink being bitter)
1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk
Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.
Wash limes thoroughly with soap (with hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you're using the WHOLE lime. Cut the ends off the limes and then cut each lime into 8ths.
Place 1/2 of the limes in your blender.
Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you'll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk. If it's bitter, just add some more sugar and maybe a little more milk.
Serve immediately over lots of ice. This does not keep well, so don't make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance). Serves 4, although I can pretty much guarantee you that people will want more; I usually plan on 1 1/2 servings at LEAST per person.
Brazilian Lemonade
4 juicy limes (try and find ones with thin, smooth skins; they're the juiciest and the thin skin cuts down on the chance of your drink being bitter)
1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk
Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.
Wash limes thoroughly with soap (with hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you're using the WHOLE lime. Cut the ends off the limes and then cut each lime into 8ths.
Place 1/2 of the limes in your blender.
Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you'll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk. If it's bitter, just add some more sugar and maybe a little more milk.
Serve immediately over lots of ice. This does not keep well, so don't make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance). Serves 4, although I can pretty much guarantee you that people will want more; I usually plan on 1 1/2 servings at LEAST per person.
Cafe Rio Creamy Tomatillo Salad Dressing
My husband has been making this since before we decided we liked Cafe Rio (we were anti for a while). This dressing is awesome. And such a nice use of the tomatillos we grow in the garden.
3 fresh tomatillos, cut into quarters
1 pkg. Buttermilk Ranch Salad Dressing powder mix
1 cup mayonnaise*
1/3 to 1/2 cup buttermilk
1 cup fresh cilantro
2 cloves garlic
1/4 tsp. crushed cayenne pepper OR 1 jalapeno pepper
--Combone all ingredients in a blender and refrigerate at least one hour.
*For thicker dressing reduce mayonnaise to 1/2 cup and add 1/2 cup sour cream to mixture.
3 fresh tomatillos, cut into quarters
1 pkg. Buttermilk Ranch Salad Dressing powder mix
1 cup mayonnaise*
1/3 to 1/2 cup buttermilk
1 cup fresh cilantro
2 cloves garlic
1/4 tsp. crushed cayenne pepper OR 1 jalapeno pepper
--Combone all ingredients in a blender and refrigerate at least one hour.
*For thicker dressing reduce mayonnaise to 1/2 cup and add 1/2 cup sour cream to mixture.
Cafe Rio Black Beans
So I'm actually a huge fan of the pinto beans, but I made this one because everyone else seems to like them so much. My husband tells me these are pretty tasty.
2 Tbsp. Olive Oil
2 cloves garlic, minced
1 tsp. ground cumin
3 cans black beans, drained and rinsed
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro
In a skillet, saute garlic and cumin in the olive oil in medium heat. Add beans, tomato juice and salt. Continually stir until heated through. Just before serving stir in cilantro.
2 Tbsp. Olive Oil
2 cloves garlic, minced
1 tsp. ground cumin
3 cans black beans, drained and rinsed
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro
In a skillet, saute garlic and cumin in the olive oil in medium heat. Add beans, tomato juice and salt. Continually stir until heated through. Just before serving stir in cilantro.
Cafe Rio Lime Rice
3 cups water
4 tsp. chicken bouillon
4 tsp. minced garlic
1/2 bunch cilantro
1 can green chilies
1 tsp. lime juice
3/4 tsp. salt
1 Tbsp. butter
3 cups rice (long grain white rice)
Mix together bouillon, garlic, cilantro, green chilies, lime juice, salt and butter in food processor or blender. Put rice, water and blended mixture into rice cooker. Cook in rice cooker until rice is fully softened.
4 tsp. chicken bouillon
4 tsp. minced garlic
1/2 bunch cilantro
1 can green chilies
1 tsp. lime juice
3/4 tsp. salt
1 Tbsp. butter
3 cups rice (long grain white rice)
Mix together bouillon, garlic, cilantro, green chilies, lime juice, salt and butter in food processor or blender. Put rice, water and blended mixture into rice cooker. Cook in rice cooker until rice is fully softened.
Cafe Rio Sweet Pork
I actually don't like the sweet pork, but most people do, so here is the recipe. I hear it tasted very yummy.
6 pounds pork (use pork butt cut or picnic roast)
1 (16-oz.) salsa
1 (12-oz.) Coke
1-2 c. brown sugar (depends on how sweet you like it)
Put in crock pot and cook on high for five hours. Shred pork, put back in crock pot and cook for three more hours on low.
6 pounds pork (use pork butt cut or picnic roast)
1 (16-oz.) salsa
1 (12-oz.) Coke
1-2 c. brown sugar (depends on how sweet you like it)
Put in crock pot and cook on high for five hours. Shred pork, put back in crock pot and cook for three more hours on low.
Cafe Rio Chicken
We just got through with our (hopefully) last baby blessing. And we did Cafe Rio Salads. It was awesome and here are the recipes we used. Starting with the chicken.
1 (8-oz.) Bottle Zesty Italian Salad Dressing
1 Tbsp. Chili Powder
1 Tbsp. Cumin
3 Cloves minced garlic
5 pounds chicken breast
--Put all ingredients into a crock pot on high for 4 hours, low for 6-7 hours. Shred chicken then place back in crock pot for an additional hour.
1 (8-oz.) Bottle Zesty Italian Salad Dressing
1 Tbsp. Chili Powder
1 Tbsp. Cumin
3 Cloves minced garlic
5 pounds chicken breast
--Put all ingredients into a crock pot on high for 4 hours, low for 6-7 hours. Shred chicken then place back in crock pot for an additional hour.
Monday, August 23, 2010
PW Twice Baked Potates
So for some reason Pioneer Woman didn't make and easy so copy and paste recipe for this one. Just step by step directions. So I'm going to give you the link, I've made these and they were so good and rich I gave some away and my friends loved them. They have tons of butter, but that makes it even better.
Twice Baked Potatoes via Pioneer Woman
Twice Baked Potatoes via Pioneer Woman
PW Apple Dumplings
I've never made these. But my friend Jamie made them and they were the best. So rich and so wonderful. I loved them.
Ingredients- 2 whole Granny Smith Apples
- 2 cans (8 Oz. Cans) Crescent Rolls
- 2 sticks Butter
- 1-½ cup Sugar
- 1 teaspoon Vanilla
- Cinnamon, To Taste
- 1 can (12 Oz.) Mountain Dew Soda
Preparation Instructions
Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
WARNING: Prepare this dish at your own risk. It is beyond imaginable.
PW Blackberry Cobbler
I've decided I need to add my favorite Pioneer Woman recipes. This is by far my favorite. And it is soooo easy. I get a lot of compliments when I make it too. I like recipes that make me look good!
Ingredients
- 1 stick Butter
- 1-¼ cup Sugar
- 1 cup Self-Rising Flour
- 1 cup Milk
- 2 cups Blackberries (frozen Or Fresh)
Preparation Instructions
Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish.
Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.
Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.
Sunday, June 13, 2010
Mint Brownies
Heather, my sister, made these for my sons baptism. And I loved them. So I asked for the recipe. My mom thinks the brownie part is too cakie and not gooey enough. Fortunately for me, I love cake brownies. I brought these to baby shower and was asked where I got them. They are really good.
3 cups of flour
2 1/2 cups of sugar
3/4 tsp salt
1/4 c + 2 Tbsp. cocoa
1 1/2 tsp baking soda
3 eggs
3/4 c oil
3/4 c buttermilk
3 tsp. vanilla
1 1/2 c hot water
4 c. powdered sugar
4 tbsp. milk
1 3/4 c butter divided
1/2 tsp mint extract
green food coloring
12 oz chocolate chips
preheat the over to 350 degrees. Mix together dry ingredients. In a separate bowl, mix together eggs, oil, buttermilk, vanilla, and hot water. Whisk dry ingredients into wet ingredients, and pour batter into a large, greased cookie sheet. Bake for 30- 35 minutes. While brownies are cooking, mix together powdered sugar, milk, one cup butter, and mint extract. Add green food coloring as desired and blend well. Spread on cooled brownies. For the glaze, melt together chocolate chips and remaining 3/4 cup butter over low heat. Cool to lukewarm and spread over mint frosting. Cool brownies in fridge to set before serving.
3 cups of flour
2 1/2 cups of sugar
3/4 tsp salt
1/4 c + 2 Tbsp. cocoa
1 1/2 tsp baking soda
3 eggs
3/4 c oil
3/4 c buttermilk
3 tsp. vanilla
1 1/2 c hot water
4 c. powdered sugar
4 tbsp. milk
1 3/4 c butter divided
1/2 tsp mint extract
green food coloring
12 oz chocolate chips
preheat the over to 350 degrees. Mix together dry ingredients. In a separate bowl, mix together eggs, oil, buttermilk, vanilla, and hot water. Whisk dry ingredients into wet ingredients, and pour batter into a large, greased cookie sheet. Bake for 30- 35 minutes. While brownies are cooking, mix together powdered sugar, milk, one cup butter, and mint extract. Add green food coloring as desired and blend well. Spread on cooled brownies. For the glaze, melt together chocolate chips and remaining 3/4 cup butter over low heat. Cool to lukewarm and spread over mint frosting. Cool brownies in fridge to set before serving.
Monday, May 31, 2010
Leprechan Punch
I found this on Facebook of all places. It sounds really tasty to me. This is obviously a great drink for St. Patrick's Day. Or anytime green beverages are appropriate.
• 2 liters pineapple juice
• 2 envelopes unsweetened lime Kool-Aid
• 1 liter lime sherbet
• 2 liters ginger ale or 7-Up soda
In large punch bowl combine pineapple juice and Kool-Aid. Stir. Add sherbet in scoops. Slowly add ginger ale or 7-Up. Let stand 15 minutes to froth.
• 2 liters pineapple juice
• 2 envelopes unsweetened lime Kool-Aid
• 1 liter lime sherbet
• 2 liters ginger ale or 7-Up soda
In large punch bowl combine pineapple juice and Kool-Aid. Stir. Add sherbet in scoops. Slowly add ginger ale or 7-Up. Let stand 15 minutes to froth.
Thursday, May 20, 2010
Teriyaki Sauce
This is from Cheat Day Cafe. It's actually supposed to be for chicken on a stick, but we have just been using the sauce. It's a bit cheaper than buying sauce. And we can use it in a pinch. For all our teriyaki needs.
3-4 TBSP hoisin sauce (found in Asian food section)
3 TBSP soy sauce
2 TBSP honey
2 TBSP sesame seed oil
1/2 tsp ground ginger
3-4 TBSP hoisin sauce (found in Asian food section)
3 TBSP soy sauce
2 TBSP honey
2 TBSP sesame seed oil
1/2 tsp ground ginger
Monday, April 26, 2010
Pasta Fagioli
I really enjoy "Cheat Day Cafe" food blog. I don't post from that blog enough. But I really think this sounds tasty. I need to try it.
Pasta Fagioli (adapted from Cooking Light) Serves 6
1 tablespoon olive oil
6 ounces hot turkey Italian sausage
1 1/2 tbsp bottled minced garlic
1 cup water
1 (16-ounce) can fat-free, less-sodium chicken broth
1 (8-ounce) can no-salt-added tomato sauce
4 oz. uncooked pipette pasta
1/2 cup grated Romano cheese, divided
1 tsp dried oregano
1 tsp dried basil
1/4 tsp kosher salt
1/4 tsp white pepper
1 15 oz. can cannellini beans, drained and rinsed
1 15 oz. can navy beans, drained and rinsed
Dried parsley
Crushed red pepper
- Heat the oil in a large saucepan over medium-high heat.
- Add sausage and garlic; saute 2 minutes or until browned, stir-ring to crumble.
- Add water, broth, and tomato sauce; bring to a boil.
- Stir in pasta, 1/4 cup cheese, oregano, basil, salt, pepper, and beans; bring to a boil.
- Reduce heat, and simmer for 8 minutes or until pasta is done. Sprinkle with 1/4 cup cheese. Garnish each serving with parsley and red pepper.
Ellee's Bacon Cheese Potato Soup
I have no idea who Ellee is. But this is my friend, Jenn Weber's recipe and I'm so excited to have it!!! This is one of the best soup recipes I've ever eaten. Yum!
Ingredients:
6 large or 8 medium potatoes (I know that when she wants this recipe to be extra special she used red potatoes).
1 pint half & half
2 cubes REAL butter
2 cans cream of chicken soup
3 cans cheddar cheese soup
2 jars Hormel real bacon bits
2 Tbsp. dried chives
1 Tbsp. salt-free all purpose seasoning
Directions:
1. Cut potatoes into 1/2-inch cubes. Boil until done but firm. Drain the water but have 2 cups of the potato water in a separate bowl.
2. In a huge pot put in half & half and butter. Cook on low for 5 minutes, stirring occasionally.
3. Add cream of chicken soup, cheddar cheese soup, bacon bits, chives, and all-purpose seasoning. Stir until mixed.
4. Add potatoes and potato water. Cook for 2 hours on low, stirring occasionally.
5. To thin: Add milk.
Ingredients:
6 large or 8 medium potatoes (I know that when she wants this recipe to be extra special she used red potatoes).
1 pint half & half
2 cubes REAL butter
2 cans cream of chicken soup
3 cans cheddar cheese soup
2 jars Hormel real bacon bits
2 Tbsp. dried chives
1 Tbsp. salt-free all purpose seasoning
Directions:
1. Cut potatoes into 1/2-inch cubes. Boil until done but firm. Drain the water but have 2 cups of the potato water in a separate bowl.
2. In a huge pot put in half & half and butter. Cook on low for 5 minutes, stirring occasionally.
3. Add cream of chicken soup, cheddar cheese soup, bacon bits, chives, and all-purpose seasoning. Stir until mixed.
4. Add potatoes and potato water. Cook for 2 hours on low, stirring occasionally.
5. To thin: Add milk.
Tuesday, April 6, 2010
Orange Jello Salad
I really hate Jello. Truly, honestly hate jello. So it is rare that I will recommend a salad. But I love this salad. It is so tasty. And everyone who has tried it has loved it. I tried it at a pot luck party some friends were giving. I asked everyone who had brought this and then made her give me the recipe right there.
1 small pkg. cook and serve lemon pudding
1 small pkg. orange jello
1 small pkg. instant lemon pudding
1 cup milk
1 small carton cool whip
1 can mandarin oranges
Make cook and serve lemon pudding according to package directions. Make orange Jello according to package directions and mix with the cook and serve lemon pudding. Pour in 9x13 inch pan and chill for 4 hours. After it's set up, pour instant lemon pudding mix into bowl and mix with 1 cup milk and cool whip. Put on top of lemon/orange mixture. Top with mandarin oranges.
1 small pkg. cook and serve lemon pudding
1 small pkg. orange jello
1 small pkg. instant lemon pudding
1 cup milk
1 small carton cool whip
1 can mandarin oranges
Make cook and serve lemon pudding according to package directions. Make orange Jello according to package directions and mix with the cook and serve lemon pudding. Pour in 9x13 inch pan and chill for 4 hours. After it's set up, pour instant lemon pudding mix into bowl and mix with 1 cup milk and cool whip. Put on top of lemon/orange mixture. Top with mandarin oranges.
Saturday, April 3, 2010
Banana Punch
So I've been reading a cookbook and it has a ton of party/fun beverages in it. So here is now most of them.
4 pkg. orange Kool-aid
4 pkg. cherry Kool-aid
1 can pineapple juice
9 pineapple cans of water
8 c. sugar
6 mashed bananas
2 (2-l.) 7-up
2 large cans frozen orange juice
Mix together and serve.
This makes a lot.
4 pkg. orange Kool-aid
4 pkg. cherry Kool-aid
1 can pineapple juice
9 pineapple cans of water
8 c. sugar
6 mashed bananas
2 (2-l.) 7-up
2 large cans frozen orange juice
Mix together and serve.
This makes a lot.
Friday, April 2, 2010
Easter Cookies
This is another Easter lesson. I've never heard of this one before, but it is much more in depth than the Resurrection Rolls. And I really like that about it.
(Make these the Night before Easter)
1 c. whole pecans
3 egg whites (room temperature)
1 c. sugar
1 tsp. vinegar
pinch salt
zipper baggie
tape
Wooden Spoon
Bible
Preheat oven to 300 degrees (this is important DON'T wait until you're halfway done with the recipe). Place pecans in zipper baggie and let the children beat them with the wooden spoon to break into small pieces. Explain after Jesus was arrested, he was beaten by the Roman soldiers. READ JOHN 19: 1-3
Let each child smell the vinegar. Put vinegar into mixing bowl. Explain when Jesus was thirsty on the cross He was given vinegar to drink. READ JOHN 19:28-30.
Add egg whites to vinegar. Eggs represent life. Explain Jesus gave His life to give us life. READ JOHN 10:10-11.
Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain this represents the salty tears shed by Jesus' followers and the bitterness of our own sin. Read LUKE 23:27
So far the ingredients are not very appetizing. Add 1 cup of sugar. Explain the sweetest part of the story is Jesus died because he loves us and died for our sins. He wants us to know and belong to him. READ PSALMS 34:8 and JOHN 3:16.
Beat with a mixer on high speed for 12-15 minutes until stiff peaks are formed. Explain the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. READ ISAIAH 1: 18 and JOHN 3: 1-3.
Fold in broken nuts. Drop by teaspoons onto wax paper-covered cookie sheet. Explain each mount represent the rocky tomb where Jesus' body was laid. READ MATTHEW 27:57-60.
Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain Jesus' tomb was sealed. READ MATTHEW 27:65-66.
GO TO BED! Explain they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. READ JOHN 16:20 and 22. One Easter morning, oven the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow. On the first Easter, Jesus' followers were amazed to find the tomb open and empty. READ MATTHEW 28:1-9
(Make these the Night before Easter)
1 c. whole pecans
3 egg whites (room temperature)
1 c. sugar
1 tsp. vinegar
pinch salt
zipper baggie
tape
Wooden Spoon
Bible
Preheat oven to 300 degrees (this is important DON'T wait until you're halfway done with the recipe). Place pecans in zipper baggie and let the children beat them with the wooden spoon to break into small pieces. Explain after Jesus was arrested, he was beaten by the Roman soldiers. READ JOHN 19: 1-3
Let each child smell the vinegar. Put vinegar into mixing bowl. Explain when Jesus was thirsty on the cross He was given vinegar to drink. READ JOHN 19:28-30.
Add egg whites to vinegar. Eggs represent life. Explain Jesus gave His life to give us life. READ JOHN 10:10-11.
Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain this represents the salty tears shed by Jesus' followers and the bitterness of our own sin. Read LUKE 23:27
So far the ingredients are not very appetizing. Add 1 cup of sugar. Explain the sweetest part of the story is Jesus died because he loves us and died for our sins. He wants us to know and belong to him. READ PSALMS 34:8 and JOHN 3:16.
Beat with a mixer on high speed for 12-15 minutes until stiff peaks are formed. Explain the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. READ ISAIAH 1: 18 and JOHN 3: 1-3.
Fold in broken nuts. Drop by teaspoons onto wax paper-covered cookie sheet. Explain each mount represent the rocky tomb where Jesus' body was laid. READ MATTHEW 27:57-60.
Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain Jesus' tomb was sealed. READ MATTHEW 27:65-66.
GO TO BED! Explain they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. READ JOHN 16:20 and 22. One Easter morning, oven the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow. On the first Easter, Jesus' followers were amazed to find the tomb open and empty. READ MATTHEW 28:1-9
Resurrection Rolls
I wanted to try these for Easter, but I'm not able too. But I wanted to save the lesson so I can hopefully do it next year. It's really interesting.
(each item represents how Jesus' body was prepared for burial)
Large Marshmallows
Melted Butter
Sugar/Cinnamon mixture
Can of Crescent Rolls
1. Open can of crescent rolls and separate into triangles. The rolls represent the linen wrapping used in covering the dead.
2. Dip and roll one marshmallow (representing Jesus' body) into melted butter The butter represents the oils used in anointing the dead body.
3. Roll the marshmallow in the sugar/cinnamon mixture. The mixture represents the spices used in burials.
4. Place the marshmallow in the center of the crescent triangle. Fold and pinch the edges tight. Put each crescent-wrapped marshmallow on a slightly greased cookie sheet.
5. Bake the rolls as directed on he package. The oven represents the tomb.
When cooked, the marshmallow melts leaving only the puffed crescent roll.
This demonstrates how Jesus rose from the dead. All that remained in the tomb were the linen wrappings.
These are surprisingly tasty. ENJOY!!! Jesus loves you!
(each item represents how Jesus' body was prepared for burial)
Large Marshmallows
Melted Butter
Sugar/Cinnamon mixture
Can of Crescent Rolls
1. Open can of crescent rolls and separate into triangles. The rolls represent the linen wrapping used in covering the dead.
2. Dip and roll one marshmallow (representing Jesus' body) into melted butter The butter represents the oils used in anointing the dead body.
3. Roll the marshmallow in the sugar/cinnamon mixture. The mixture represents the spices used in burials.
4. Place the marshmallow in the center of the crescent triangle. Fold and pinch the edges tight. Put each crescent-wrapped marshmallow on a slightly greased cookie sheet.
5. Bake the rolls as directed on he package. The oven represents the tomb.
When cooked, the marshmallow melts leaving only the puffed crescent roll.
This demonstrates how Jesus rose from the dead. All that remained in the tomb were the linen wrappings.
These are surprisingly tasty. ENJOY!!! Jesus loves you!
Sunday, March 21, 2010
Pina Colada Cooler
This is from the American Homemaker. What a perfect party drink! Sounds yummy too. Although my husband wouldn't like it. Oh well! More for me!
Pina Colada Cooler
2 lt 7-Up
1 c. pina colada mixer
1/4 c. grenadine
Mix together. Serve over ice.
Pina Colada Cooler
2 lt 7-Up
1 c. pina colada mixer
1/4 c. grenadine
Mix together. Serve over ice.
Tuesday, March 16, 2010
Irish Soda Bread
Another MaryRuth recipe courtesy of AllRecipes.com. I think
I would leave out the raisins though. I'm not a huge fan of them in baked goods.
Ingredients - 4 cups all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1 pint sour cream
- 1 cup raisins
Directions
- Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4 inch loaf pans.
- Mix the flour, sugar, baking soda, baking powder and salt. Add the eggs, sour cream and raisins and mix until just combined. Distribute batter evenly between the two pans.
- Bake loaves at 325 degrees F (165 degrees C) for 1 hour.
Corned Beef with Cabbage
Did anyone else have this growing up? I love this meal. Especially the cabbage! My friend MaryRuth put this up and I was so glad, because I need step by step instructions sometimes. Like the first time I make something. That helps. This recipe is on AllRecipes.com. Happy St. Patrick's Day!
Ingredients
- 3 pounds corned beef brisket with spice packet
- 10 small red potatoes
- 5 carrots, peeled and julienned
- 1 large head cabbage, cut into small wedges
Directions
- Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
- Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
- Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
Tuesday, March 9, 2010
Bavarian Apple Torte
I LOVE this torte. I would be a very sad girl if I ever lost this recipe. It was in storage for a long time so I didn't make it for about five years. Those were a long four years. This recipe is totally worth making.
Crust:
1/2 cup butter, room temperature
1/3 cup sugar
1/4 tsp. vanilla
1 cup all-purpose flour
Filling:
12-oz. cream cheese, room temperature
1/4 cup sugar
1 egg
1 tsp. vanilla
Topping:
1/3 cup sugar
1/2 tsp. cinnamon
4 cups peeled sliced tart apples
1/4 cup slivered almonds
Cream butter, sugar and vanilla. Blend in flour. Spread dough on the bottom 1-inch up the sides of a 9 inch spring form pan.
to make filling, beat together cream cheese and sugar. Blend in the egg and vanilla. Pour into pastry-lined pan.
To make topping, combine sugar and cinnamon; toss with apples. Arrange apples in concentric circles over cream cheese layer. Sprinkle with almonds.
Bake at 450 degrees for 10 minutes. Reduce heat to 400 and continue baking for 25 minutes. Cool before removing pan.
Serve with whipping cream.
Crust:
1/2 cup butter, room temperature
1/3 cup sugar
1/4 tsp. vanilla
1 cup all-purpose flour
Filling:
12-oz. cream cheese, room temperature
1/4 cup sugar
1 egg
1 tsp. vanilla
Topping:
1/3 cup sugar
1/2 tsp. cinnamon
4 cups peeled sliced tart apples
1/4 cup slivered almonds
Cream butter, sugar and vanilla. Blend in flour. Spread dough on the bottom 1-inch up the sides of a 9 inch spring form pan.
to make filling, beat together cream cheese and sugar. Blend in the egg and vanilla. Pour into pastry-lined pan.
To make topping, combine sugar and cinnamon; toss with apples. Arrange apples in concentric circles over cream cheese layer. Sprinkle with almonds.
Bake at 450 degrees for 10 minutes. Reduce heat to 400 and continue baking for 25 minutes. Cool before removing pan.
Serve with whipping cream.
Monday, March 8, 2010
Harward's Sauce
I got this recipe from the girl I visit teach and her mom. They were raving about it and I want to try it. Sadly, I had never heard of accent and I need to buy some. Oh and probably onion salt. I doubt I have that. :)
1 qt. Mayonnaise
1/3 cup buttermilk
1 tsp. onion salt
1 tsp. accent
2 Tbsp. salad supreme
Mix together, makes two quarts.
*Use as salad dressing, vegetable dip and is especially good on baked potatoes.
1 qt. Mayonnaise
1/3 cup buttermilk
1 tsp. onion salt
1 tsp. accent
2 Tbsp. salad supreme
Mix together, makes two quarts.
*Use as salad dressing, vegetable dip and is especially good on baked potatoes.
Tuesday, March 2, 2010
Basic Cheese Fondue
8 oz. sharp cheddar, cubed
4 oz. swiss, cubed (I use all kinds of variations... monterey jack, colby jack, etc.)
2 fresh garlic cloves, minced
1 c white wine (I typically use milk or chicken broth)
2 T. flour
Place cubed cheese in bowl and add flour, coating cheese with flour. Lightly grease fondue pot and add garlic. Cook garlic until browned and then add wine. When wine begins to bowl, slowly add cheese, a little at a time, mixing well to avoid burning.
4 oz. swiss, cubed (I use all kinds of variations... monterey jack, colby jack, etc.)
2 fresh garlic cloves, minced
1 c white wine (I typically use milk or chicken broth)
2 T. flour
Place cubed cheese in bowl and add flour, coating cheese with flour. Lightly grease fondue pot and add garlic. Cook garlic until browned and then add wine. When wine begins to bowl, slowly add cheese, a little at a time, mixing well to avoid burning.
Cheesecake Fondue
1/2 c. half and half
8 oz. cream cheese
1/4 c sugar
1 tsp lemon peel
2 tsp lemon juice
1 tsp vanilla
Dash nutmeg
Heat half and half to simmering. Add cream cheese in cubes. Stir until blended. Add sugar, lemons, and vanilla. Sprinkle with nutmeg.
8 oz. cream cheese
1/4 c sugar
1 tsp lemon peel
2 tsp lemon juice
1 tsp vanilla
Dash nutmeg
Heat half and half to simmering. Add cream cheese in cubes. Stir until blended. Add sugar, lemons, and vanilla. Sprinkle with nutmeg.
Chocolate Fondue
I had fondue night at my house awhile ago. I got a bunch of recipes from Delectable Edibles and all the ones I tried are yummy.
9 oz. pkg. Toblerone
1/2 c heavy cream
1/4 tsp cloves
1/4 tsp cinnamon
Melt slowly in saucepan over low heat.
9 oz. pkg. Toblerone
1/2 c heavy cream
1/4 tsp cloves
1/4 tsp cinnamon
Melt slowly in saucepan over low heat.
Wednesday, February 17, 2010
Olive Garden Zuppa Tuscana
From Recipezaar
Ingredients
- 1 lb Italian sausage (I like mild sausage)
- 2 large russet baking potatoes, sliced in half,and then in 1/4 inch slices
- 1 large onion, chopped
- 1/2 can oscar meyer bacon bit
- 2 cloves garlic, minced
- 2 cups kale or swiss chard, chopped
- 2 cans chicken broth
- 1 quart water
- 1 cup heavy whipping cream
Directions
- Cook sausage in a 300°F oven for approximately 30 minutes.
- Drain sausages on paper towels and cut into slices.3
- Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done.
- Add sausage and bacon.
- Salt and pepper to taste.
- Simmer for another 10 minutes.
- Turn to low heat.
- Add kale and cream.
- Heat through and serve.
Sunday, February 14, 2010
Old-Time Beef Stew
I've been going through a recipe book my mom gave all of us when I was first married. I think she got tired of me calling and asking for all my favorite recipes all the time. This is one that I really like. And once I left out the onions Matt liked it too.
2 lbs beef chuck, cut into 1/2 inch cubes - (I usually buy a small back of pre-cut beef stew meat. Cause I'm lazy like that.)
2 Tbsp. oil
1 tsp. Worcestershire sauce (I omit this.)
1 clove garlic
1 medium onion, sliced
1-2 bay leaves
1 Tbsp. salt
1 tsp. sugar
1/4 pepper
8 carrots, peeled and sliced or 1 pkg. baby carrots
6 potatoes, peeled and cubed
2 Tbsp. flour
--In large pot, thoroughly brown meat in oil. Add two cups hot water and next 7 ingredients. Cover; simmer 1 1/2 hours hours, stirring occasionally to keep from sticking. Remove bay leaf and garlic. Add vegetables. Cover and cook 30-45 minutes, or until vegetables are tender. Serves 6-8.
For Gravy: Skim most of fat from liquid; measure 1 3/4 cup liquid. Combine 1/4 cup water and 2 Tbsp. flour until smooth. Stir slowly into hot liquid. Cook and stir until bubbly, continue for three minutes. Stir into vegetable mixture.
2 lbs beef chuck, cut into 1/2 inch cubes - (I usually buy a small back of pre-cut beef stew meat. Cause I'm lazy like that.)
2 Tbsp. oil
1 tsp. Worcestershire sauce (I omit this.)
1 clove garlic
1 medium onion, sliced
1-2 bay leaves
1 Tbsp. salt
1 tsp. sugar
1/4 pepper
8 carrots, peeled and sliced or 1 pkg. baby carrots
6 potatoes, peeled and cubed
2 Tbsp. flour
--In large pot, thoroughly brown meat in oil. Add two cups hot water and next 7 ingredients. Cover; simmer 1 1/2 hours hours, stirring occasionally to keep from sticking. Remove bay leaf and garlic. Add vegetables. Cover and cook 30-45 minutes, or until vegetables are tender. Serves 6-8.
For Gravy: Skim most of fat from liquid; measure 1 3/4 cup liquid. Combine 1/4 cup water and 2 Tbsp. flour until smooth. Stir slowly into hot liquid. Cook and stir until bubbly, continue for three minutes. Stir into vegetable mixture.
Tuesday, February 9, 2010
Wonderful Punch
I found this on Little Birdie Secrets. It looks like it could be fun.
1-12 oz. can frozen orange juice
1-12 oz. can frozen lemonade
3 c. sugar
4 c. water
2 Tbsp. vanilla extract
2 Tbsp. almond extract
2-2 liter bottles of lemon-lime soda
Mix all ingredients except soda in a large punch bowl. Stir until frozen juices are melted and sugar is dissolved. Slowly add soda (it will fizz). Serve cold.
1-12 oz. can frozen orange juice
1-12 oz. can frozen lemonade
3 c. sugar
4 c. water
2 Tbsp. vanilla extract
2 Tbsp. almond extract
2-2 liter bottles of lemon-lime soda
Mix all ingredients except soda in a large punch bowl. Stir until frozen juices are melted and sugar is dissolved. Slowly add soda (it will fizz). Serve cold.
Thursday, January 28, 2010
Caramel Pecan Dream Bars
This is the other recipe that uses the Heath Baking Chips. These are very good. I got this recipe from my cousins wife, Alisha. Soooo yummy.
Crust:
1 pkg. yellow cake mix
1/3 cup softened butter
1 egg
Filling:
14-oz. can sweetened condensed milk
1 tsp. vanilla
1/2 cup Heath Bit o' Brickle baking chips
1 cup chopped nuts
1 egg
--Heat oven to 350 degrees. Grease 9 x13 pan. In a large bowl, combine cake mix, butter and egg. Mix at highest speed until crumbly. Press into prepared pan. In small bowl, beat milk, egg and vanilla until blended. Stir in pecans and bit of Brickle chips. Pour over crust in pan, spread and cover. Bake at 350 degrees for 25 to 35 minutes or until light golden brown. Center may appear loose but will set upon cooling. Allow bars to cool completely before cutting.
*For high altitude (above 3500), add 2 Tbsp. flour to dry cake mix. Bake at 375 degrees for 25-35 minutes.
Crust:
1 pkg. yellow cake mix
1/3 cup softened butter
1 egg
Filling:
14-oz. can sweetened condensed milk
1 tsp. vanilla
1/2 cup Heath Bit o' Brickle baking chips
1 cup chopped nuts
1 egg
--Heat oven to 350 degrees. Grease 9 x13 pan. In a large bowl, combine cake mix, butter and egg. Mix at highest speed until crumbly. Press into prepared pan. In small bowl, beat milk, egg and vanilla until blended. Stir in pecans and bit of Brickle chips. Pour over crust in pan, spread and cover. Bake at 350 degrees for 25 to 35 minutes or until light golden brown. Center may appear loose but will set upon cooling. Allow bars to cool completely before cutting.
*For high altitude (above 3500), add 2 Tbsp. flour to dry cake mix. Bake at 375 degrees for 25-35 minutes.
Wednesday, January 27, 2010
Caramel Fruit Dip
I NEED to make this. It's from Our Best Bites, which is always an excellent food blog. I am really excited to have something to do with my Heath Toffee Bits, besides the Dream Bars. Which I haven't posted. lol, but I will. Cause I love them.
1 8-oz. package cream cheese (room temperature)
1 8-oz. package cream cheese (room temperature)
3/4 c. brown sugar
1/2 Tbsp. vanilla (you can add more to taste)
Toffee bits (look by the chocolate chips and try and find the chocolate covered ones if you can! Your dip won't be pretty, but it will sure taste good!)
With an electric mixer, combine cream cheese, brown sugar, and vanilla. When ready to serve, stir in about 1/2 a bag of toffee bits. Serve with fruit. They had fruit skewers with apples, strawberries and grapes.
With an electric mixer, combine cream cheese, brown sugar, and vanilla. When ready to serve, stir in about 1/2 a bag of toffee bits. Serve with fruit. They had fruit skewers with apples, strawberries and grapes.
Thursday, January 21, 2010
Creamy Beef Noodles
I'm just going to go ahead and double this because that is how I always make it. And I leave out the onion, I've actually never had it in. But I hear it's really tasty.
1 lb. ground beef
1 jar Prego
8-oz cream cheese, softened
1 cup sour cream
6 green onions, chopped
1 (16-oz.) package pasta (I usually use shells.)
1 cup grated cheddar cheese
Brown beef in skillet. Pour in sauce and simmer for 10 minutes. Then sftened cream cheese and sour cream and blend in a small mixing bowl. Add green onions to cream cheese mixture. Boil and drain pasta. In a foil baking dish, layer. Put pasta on the bottom, then cream cheese mixture, then meat sauce. Repeat layers. Top with cheese. Freeze or refrigerate. Thaw and bake at 350 degrees, uncovered for 30 minutes.
1 lb. ground beef
1 jar Prego
8-oz cream cheese, softened
1 cup sour cream
6 green onions, chopped
1 (16-oz.) package pasta (I usually use shells.)
1 cup grated cheddar cheese
Brown beef in skillet. Pour in sauce and simmer for 10 minutes. Then sftened cream cheese and sour cream and blend in a small mixing bowl. Add green onions to cream cheese mixture. Boil and drain pasta. In a foil baking dish, layer. Put pasta on the bottom, then cream cheese mixture, then meat sauce. Repeat layers. Top with cheese. Freeze or refrigerate. Thaw and bake at 350 degrees, uncovered for 30 minutes.
Tuesday, January 19, 2010
Taos Chicken and Pasta
I got this recipe from my cousin Jenna who has her own, much more successful recipe blog. She got this recipe from her SIL or something like that. But I think this is one of my favorites of all time. I really like recipes that taste excellent just from the basic recipe and not because I tweaked it. This would be one of those. There is one other one I got from her that is that way. Maybe I'll get to that next.
1/4 cup soy sauce
1/3 cup vegetable oil
1/2 cup chicken broth
1 Tbsp. dried basil leaves
1/2 tsp. ginger
1/4 tsp. garlic powder
1 large bell pepper*
1.) Combine soy sauce, broth, oil, basil, ginger and garlic powder. Marinate with chicken (cubed) for 2-3 hours. Refrigerated. Stir occasionally.
2.) Pour off marinade and save. In large skillet, coated with non-stick spray, cook chicken until lightly browned and no longer pink in center. Add bell pepper and saute 5 minutes. Remove from skillet and add marinade to skillet. Stir in cornstarch and cook until thickened. Add back chicken and peppers.
3.) Cook pasta according to package directions. Serve chicken and sauce over cooked pasta. Serves 8.
*I am not a green pepper fan. But if they are cooked all the way through they are OK. Well so this pepper cooks all the way through I cut it, mince it really, into very small peices. I use my Pampered Chef hand chopper in fact. And then they are perfect little bits of pepper that cook quickly.
1/4 cup soy sauce
1/3 cup vegetable oil
1/2 cup chicken broth
1 Tbsp. dried basil leaves
1/2 tsp. ginger
1/4 tsp. garlic powder
1 large bell pepper*
1.) Combine soy sauce, broth, oil, basil, ginger and garlic powder. Marinate with chicken (cubed) for 2-3 hours. Refrigerated. Stir occasionally.
2.) Pour off marinade and save. In large skillet, coated with non-stick spray, cook chicken until lightly browned and no longer pink in center. Add bell pepper and saute 5 minutes. Remove from skillet and add marinade to skillet. Stir in cornstarch and cook until thickened. Add back chicken and peppers.
3.) Cook pasta according to package directions. Serve chicken and sauce over cooked pasta. Serves 8.
*I am not a green pepper fan. But if they are cooked all the way through they are OK. Well so this pepper cooks all the way through I cut it, mince it really, into very small peices. I use my Pampered Chef hand chopper in fact. And then they are perfect little bits of pepper that cook quickly.
Hot Broccoli Cheese Dip
This is one of my favorite dips. I make it a lot and really recommend it!
1 (8-oz.) package cream cheese, softened
1 cup sour cream
1 envelope Good Seasons Mild Italian Dressing Mix
1 (10-oz.) package frozen chopped broccoli, thawed, well-drained
1 (8-oz.) package cheddar cheese, divided
Mix cream cheese, sour cream and salad dressing with electric mixer on medium speed until well blended. Stir in broccoli and 1 1/2 cup of cheddar cheese. Spoon into 9-inch pie plate. Bake @ 350 for 20 minutes. Sprinkle with remaining cheese. Bake an additional 5 minutes or until cheese is melted. Serve with crackers or chips.
1 (8-oz.) package cream cheese, softened
1 cup sour cream
1 envelope Good Seasons Mild Italian Dressing Mix
1 (10-oz.) package frozen chopped broccoli, thawed, well-drained
1 (8-oz.) package cheddar cheese, divided
Mix cream cheese, sour cream and salad dressing with electric mixer on medium speed until well blended. Stir in broccoli and 1 1/2 cup of cheddar cheese. Spoon into 9-inch pie plate. Bake @ 350 for 20 minutes. Sprinkle with remaining cheese. Bake an additional 5 minutes or until cheese is melted. Serve with crackers or chips.
Sunday, January 17, 2010
Avacado Egg Rolls
This is a recipe from Cheesecake Factory. It is very yummy and worth the cost! I love eating this!
Dipping Sauce:
1 Tbsp. white vinegar
1 tsp. Balsamic vinegar
1/2 cup honey
1 pinch saffron (optional)
1/2 cup chopped cashews
2/3 cup cilantro leaves
2 cloves garlic
2 green onions chopped
1 Tbsp. sugar
1 tsp. pepper
1 tsp. ground cumin
--Puree above ingredients in blender or food processor until mostly smooth. Refrigerate until ready to use.
Filling:
2 or 4 avocados, diced
4 Tbsp. sun-dried tomatoes in oil, drained and chopped
2 Tbsp. minced red onion
1 Tbsp. chopped fresh cilantro
A pinch of salt
7 or 8 egg roll wrappers
1 egg, beaten
--Gently combine avocado, tomatoes, onion, cilantro, and salt. Place a few tablespoons of filling in the center of each egg roll wrapper. Position with point facing toward you. Fold up bottom corner 1/4 on the way over filling. Brush remaining corners with beaten egg. Fold in both sides and then the top. Press to seal. Repeat with remaining wrappers. Fry in 375 degree oil browning both sides quickly. Drain. Slice each egg roll in half diagonally and serve with prepared dipping sauce.
Dipping Sauce:
1 Tbsp. white vinegar
1 tsp. Balsamic vinegar
1/2 cup honey
1 pinch saffron (optional)
1/2 cup chopped cashews
2/3 cup cilantro leaves
2 cloves garlic
2 green onions chopped
1 Tbsp. sugar
1 tsp. pepper
1 tsp. ground cumin
--Puree above ingredients in blender or food processor until mostly smooth. Refrigerate until ready to use.
Filling:
2 or 4 avocados, diced
4 Tbsp. sun-dried tomatoes in oil, drained and chopped
2 Tbsp. minced red onion
1 Tbsp. chopped fresh cilantro
A pinch of salt
7 or 8 egg roll wrappers
1 egg, beaten
--Gently combine avocado, tomatoes, onion, cilantro, and salt. Place a few tablespoons of filling in the center of each egg roll wrapper. Position with point facing toward you. Fold up bottom corner 1/4 on the way over filling. Brush remaining corners with beaten egg. Fold in both sides and then the top. Press to seal. Repeat with remaining wrappers. Fry in 375 degree oil browning both sides quickly. Drain. Slice each egg roll in half diagonally and serve with prepared dipping sauce.
Tuesday, January 12, 2010
Hard Candy Suckers
I really like making hard candy. I don't know why, because people don't always like to eat it afterward, but I still think it's fun!
1 c. sugar
1/2 c. water
1/3 c. corn syrup
1/4 tsp. oil flavor
Food Coloring
Combine sugar, water and corn syrup.
Cook to hard crack (300 degrees).
Check your thermometer first to see if it is accurate with water boiling, as this burns easily after 300 degrees.
Remove from heat.
Add flavoring and food coloring.
Stir and pour into greased sucker molds arranged on a greased cookie sheet or a marble slab.
Makes 10 suckers.
(Double fruit flavors or add 1/4 teaspoon citric acid.)
1 c. sugar
1/2 c. water
1/3 c. corn syrup
1/4 tsp. oil flavor
Food Coloring
Combine sugar, water and corn syrup.
Cook to hard crack (300 degrees).
Check your thermometer first to see if it is accurate with water boiling, as this burns easily after 300 degrees.
Remove from heat.
Add flavoring and food coloring.
Stir and pour into greased sucker molds arranged on a greased cookie sheet or a marble slab.
Makes 10 suckers.
(Double fruit flavors or add 1/4 teaspoon citric acid.)
Sunday, January 3, 2010
"Red Hot" Boston Cream Pie
This is my favorite kind of pie. Note: I think I would take out the cinnamon. I don't think I actually want mine Red Hot. BUT, this is the best recipe I've ever seen. Courtesy of Zoe Bakes.
Cinnamon Sponge Cake:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (remove!)
2 large eggs
1 cup sugar
2 tablespoons hot water
3 large egg whites (you will need two yolks for the pastry cream recipe below)
1 teaspoon vanilla
Preheat oven to 350° and prepare two 8-inch cake pans with butter and parchment rounds.
Sift together the flour, baking powder, salt and cinnamon, set aside.
In a stand mixer whip the eggs until light. Slowly add the sugar and whip until light and fluffy, about 3-5 minutes. Add the hot water and vanilla, beat for another minute. Remove from mixer and gently fold in the sifted flour.
In a clean bowl whip the egg whites until stiff peaks, but don’t let them get dry or they will be hard to fold into the batter. Gently fold the egg whites into the cake batter.
Divide evenly (they will not be very deep) into the prepared pans and bake for about 20-25 minutes or until the top is golden brown and a tester comes out clean. Set aside to cool completely.
Pastry Cream with whipped Creme Fraiche:
1 cup milk
1/4 cup sugar plus 1 tablespoon
pinch salt
2 large egg yolks
2 teaspoons cold unsalted butter
1/2 vanilla bean
1 stick cinnamon (remove!!)
1/3 cup creme fraiche
Chocolate glaze:
6 ounces high quality semisweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter, cut into pieces (I ran out of unsalted and ended up using salted butter. I thought it was great!!! Take into consideration that I love the contrast of salty and sweet, especially with chocolate.)
3 tablespoons corn syrup
3 tablespoons heavy whipping cream
Melt all together over a double boiler until completely smooth. Remove from heat and allow to cool slightly. The chocolate should not be too hot and runny or it won’t cling to the cake nicely.
Cinnamon Sponge Cake:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (remove!)
2 large eggs
1 cup sugar
2 tablespoons hot water
3 large egg whites (you will need two yolks for the pastry cream recipe below)
1 teaspoon vanilla
Preheat oven to 350° and prepare two 8-inch cake pans with butter and parchment rounds.
Sift together the flour, baking powder, salt and cinnamon, set aside.
In a stand mixer whip the eggs until light. Slowly add the sugar and whip until light and fluffy, about 3-5 minutes. Add the hot water and vanilla, beat for another minute. Remove from mixer and gently fold in the sifted flour.
In a clean bowl whip the egg whites until stiff peaks, but don’t let them get dry or they will be hard to fold into the batter. Gently fold the egg whites into the cake batter.
Divide evenly (they will not be very deep) into the prepared pans and bake for about 20-25 minutes or until the top is golden brown and a tester comes out clean. Set aside to cool completely.
Pastry Cream with whipped Creme Fraiche:
1 cup milk
1/4 cup sugar plus 1 tablespoon
pinch salt
2 large egg yolks
2 teaspoons cold unsalted butter
1/2 vanilla bean
1 stick cinnamon (remove!!)
1/3 cup creme fraiche
Chocolate glaze:
6 ounces high quality semisweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter, cut into pieces (I ran out of unsalted and ended up using salted butter. I thought it was great!!! Take into consideration that I love the contrast of salty and sweet, especially with chocolate.)
3 tablespoons corn syrup
3 tablespoons heavy whipping cream
Melt all together over a double boiler until completely smooth. Remove from heat and allow to cool slightly. The chocolate should not be too hot and runny or it won’t cling to the cake nicely.
Monkey Bread
Courtesy of Pioneer Woman
Ingredients
- Leftover Bread Dough (or Refrigerated Biscuit Dough, Cut Into Thirds)
- Butter
- Sugar
- Ground Cinnamon
- Sweetened, Condensed Milk
Preparation Instructions
Preheat oven to 375 degrees.
Add 1/2 teaspoon butter to muffin tins. Sprinkle in sugar and cinnamon.
Roll dough into walnut sized balls (or cut refrigerated biscuit dough into thirds). Place three into each muffin tin.
Top with 1/2 teaspoon butter. Sprinkle on more sugar and cinnamon.
Allow dough to rise, if applicable, or just go ahead and bake for 15 minutes, or until golden and bubbly.
Remove from oven and immediately drizzle plenty of sweetened condensed milk over the top of each one. Be generous! Allow rolls to sit for a little while to absorb sweet, sticky milk.
Scoop out with a spoon and serve to hungry humans.
Berry-Mi-Su
I got this recipe from Rachel Ray. We love it. And I'm making it on Friday so I need to put it some place easier. Someday I hope to adapt it to a large pan. This is a favorite of Matt's.
Note to self: I made this with mainly just a frozen berry blend and it worked very well because I got more juice to soak the ladyfingers in. I ended up just adding a few strawberries. This was SO much cheaper!Ingredients
- 1 package ladyfingers
- 1 package frozen raspberries, defrosted, 10 ounces
- 8 large strawberries, sliced
- 1/2 cup fresh blackberries, a couple of handfuls
- 1 cup mascarpone cheese
, available in specialty cheese case of supermarket
- 1/3 cup heavy cream
- 1/2 cup confectioners' sugar
Directions
Open the ladyfingers and separate them.
Strain the frozen berries over a bowl, reserve juice. Combine defrosted raspberries with sliced strawberries and blackberries.
Line 4 martini glasses with a single layer of ladyfingers, letting the cakes overlap a bit at the stem. Press the cakes down a bit to fit the lines of the glass. Paint the ladyfingers with raspberry juice, liberally. Beat cheese with cream and sugar on low, 2 minutes. Spoon berries, then sweetened mascarpone into glasses. Top glasses off with a cap of the ladyfingers dotted with berry juice and more mixed berries.
Saturday, January 2, 2010
Breakfast Bruschetta with Strawberries and Tangy Cream
I got this from Noble Pig. Oh it sounds interesting.
Breakfast Bruschetta with Strawberries and Tangy Creamadapted from Cuisine at Home
Combine, Sprinkle With, And Broil:
2 Tablespoons sugar
1/2 teaspoon ground cinnamon
2 small ciabatta rolls or one small loaf, split, buttered on cut sides, and halved diagonally
Toss Together; Stir Together:
1 cup fresh strawberries, hulled and diced
2 Tablespoons sugar
1 Tablespoon chopped fresh basil leaves
Juice of 1/2 a lemon
1/4 cup sour cream
2 Tablespoons plain yogurt
2 teaspoons honey
1/4 teaspoon vanilla extract
Garnish Bruschetta With:
Sprigs of fresh basil
Preheat broiler to High with rack 6" from the heating element.
Combine sugar and cinnamon in a dish. Sprinkle mixture on buttered sides of bread, then broil on a baking sheet until toasted, 2-3 minutes.
Toss strawberries with sugar, basil and lemon juice. Stir sour cream, yogurt, honey and vanilla together in a separate bowl. To assemble bruschetta, spoon 2 Tablespoons berries with juice on each piece of toast; dollop with 1 teaspoon sour cream mixture.
Garnish with basil before serving.
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