Posts
All Comments
12 large jalapeno peppers
4 oz. cream cheese, softened
4 oz. shredded Mexican cheese blend
2-3 T green salad olives with pimentos, finely chopped
2T parsley, chopped
salt and pepper to taste
Preheat the oven to 425 degrees F. Slice each jalapeno in half, discard seeds. In a mixing bowl whip the cream cheese. Add cheese, olives, parsley, salt and pepper. Using a small baby spoon fill each jalapeno half. Roast in oven for 15-20 minutes.
3C flour
2 tsp. baking powder
1/2 C poppy seeds
1 C vegetable oil
1C sugar
3 large eggs
1 tsp. vanilla extract
Set the oven rack in the middle position and preheat to 350 degrees F. Line a baking sheet with a Silpat. In a large bowl sift together the flour and baking powder;stir in the poppy seeds. In a medium bowl whisk together the oil, sugar, eggs and vanilla. Add sifted dry ingredients and mix to combine. Cover and chill for 1 hour. Using a small ice cream scoop, scoop out portions of dough, roll and place on baking sheet 2" apart. Bake for 10-12 minutes, or until cookies are lightly browned around the edges. Let cool for 2 minutes and then cool completely on wire racks.
1 cup crumbled blue cheese (about 4 ounces)
1 cup low-fat buttermilk
Coarse salt and ground pepper
1 cup all-purpose flour
1 1/2 pounds chicken tenders
1/2 cup vegetable oil, such as safflower
1/3 cup hot sauce
2 tablespoons melted butter
Directions
Preheat oven to 250 degrees. Place a wire rack on a rimmed baking sheet, and transfer to oven. In a medium bowl, stir together blue cheese and 1/2 cup buttermilk. Season dip with salt and pepper, and set aside.
Place flour and remaining 1/2 cup buttermilk in separate medium bowls; season with salt and pepper. Set out another rimmed baking sheet alongside. Dip chicken in buttermilk (allowing excess to drip off), then in flour (shaking off excess); place on sheet.
In a large skillet, heat oil over medium-high. Working in batches, fry chicken until golden brown and cooked through, 3 to 4 minutes per side. Transfer to rack in oven to keep warm.
In a large bowl, stir together hot sauce and melted butter. Add chicken, and toss to coat. Serve tenders on hamburger buns with blue-cheese dip.
RECIPE INGREDIENTS:
2 1/4 cups whole wheat flour
2 1/4 cups all-purpose flour
1 1/2 cups rolled oats
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
2 1/2 cups buttermilk
1. Heat the oven to 400°. Combine everything but the buttermilk in a large bowl and stir the ingredients with your hands. Make a well in the mixture and pour in 1 1/2 cups of the buttermilk.
2. Continue mixing with your hands, adding the remaining cup of buttermilk as you combine the ingredients. The resulting dough will be wet and very sticky.
3. Dust your hands with flour, shape the dough into a ball, and place it on a floured cookie sheet (we used a nonstick baking mat). With a knife, score a deep X in the top of the ball, widening it with the sides of the blade as you cut.
4. Bake the bread until it's golden brown, about 50 minutes. Transfer it to a wire rack and let it cool for at least 10 minutes before slicing. Makes a crusty, dense loaf about 7 inches in diameter.
I found this recipe at www.allrecipes.com
2 cups rolled oats
3/4 cup packed brown sugar
1/2 cup wheat germ
3/4 teaspoon ground cinnamon
1 cup all-purpose flour
3/4 cup raisins (optional)
3/4 teaspoon salt
1/2 cup honey
1 egg, beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.
In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.
Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.
This months challenge was The Opera cake. A cake i never would have considered making considering the flavors and complexity. We all thought the cake turned out great, but rich not an every day cake but for special occasions. For the cake i used the given recipe. For the syrup I used Alkermes which is a liquor imported from and only found in Italy. Alkermes is used to flavor a Zuppa Inglese( an Italian rum cake). It is a beautiful red color and it paired well with the fresh strawberries I used. I used the given buttercream recipe, which was really tasty and also the given white chocolate glaze. All in all i really enjoyed the challenge. I have never tasted an Opera cake and I would now be willing to try a piece with anther flavor combination. Here are the recipes:
For the joconde
(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperate)
What you’ll need:
•2 12½ x 15½-inch (31 x 39-cm) jelly-roll pans (Note: If you do not have jelly-roll pans this size, do not fear! You can use different-sized jelly-roll pans like 10 x 15-inches.)
•a few tablespoons of melted butter (in addition to what’s called for in the ingredients’ list) and a brush (to grease the pans)
•parchment paper
•a whisk and a paddle attachment for a stand mixer or for a handheld mixer
•two mixing bowls (you can make do with one but it’s preferable to have two)
Ingredients:
6 large egg whites, at room temperature
2 tbsp. (30 grams) granulated sugar
2 cups (225 grams) ground blanched almonds (Note: If you do not want to use almond meal, you can use another nut meal like hazelnut. You can buy almond meal in bulk food stores or health food stores, or you can make it at home by grinding almonds in the food processor with a tablespoon or two of the flour that you would use in the cake. The reason you need the flour is to prevent the almonds from turning oily or pasty in the processor. You will need about 2 cups of blanched almonds to create enough almond meal for this cake.)
2 cups icing sugar, sifted
6 large eggs
½ cup (70 grams) all-purpose flour
3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled
1.Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.
2.Preheat the oven to 425◦F. (220◦C).
3.Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.
4.In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.
5.If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.
6.Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!).
7.Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.
8.Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.
9.Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.
10.Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.
For the syrup
(Note: The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)
What you’ll need:
•a small saucepan
Ingredients:
½ cup (125 grams) water
⅓ cup (65 grams) granulated sugar
1 to 2 tbsp. of the flavouring of your choice (i.e., vanilla extract, almond extract, cognac, limoncello, coconut cream, honey etc.)
1.Stir all the syrup ingredients together in the saucepan and bring to a boil.
2.Remove from the heat and let cool to room temperature.
For the buttercream
(Note: The buttercream can be made up to 1 month in advance and packed in an airtight container. If made way in advance, you can freeze the buttercream. Alternatively you can refrigerate it for up to 4 days after making it. To use the buttercream simply bring it to room temperature and then beat it briefly to restore its consistency.)
(Update Note: The recipe for the buttercream that is listed below was originally based on the original but we had some typos. It's all very confusing (we're good at confusing ourselves) but here is the short of it: When testing the buttercream, we tested a modified version (we're crazy like that!!!) that had 2 cups sugar, ½ cup water and 1¾ cups butter. Yes. That's right. 1¾ cups of butter. The eggs remained the same. We ended up with a very creamy buttercream. VERY. CREAMY. But we don’t want anyone to be afraid of our modified version so you have the option of using the original version listed below or the quantities we’ve listed here in this note. If you are still confused and want to cry, then please e-mail us and we will comfort you!!! We promise!!!)
What you’ll need:
•a small saucepan
•a candy or instant-read thermometer
•a stand mixer or handheld mixer
•a bowl and a whisk attachment
•rubber spatula
Ingredients:
1 cup (100 grams) granulated sugar
¼ cup (60 grams) water
seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds) or 1 tbsp. pure vanilla extract (Note: If you are flavouring your buttercream and do not want to use the vanilla, you do not have to. Vanilla will often enhance other flavours but if you want an intense, one-flavoured buttercream, then by all means leave it out!)
1 large egg
1 large egg yolk
1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature
flavouring of your choice (a tablespoon of an extract, a few tablespoons of melted white chocolate, citrus zest, etc.)
1.Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.
2.Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C) [*Note: Original recipe indicates a temperature of 255◦F (124◦C), however, when testing the recipe I found that this was too high so we heated to 225◦F and it worked fine] on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.
3.While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.
4.When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden!
5.Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).
6.While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.
7.With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.
8.At this point add in your flavouring and beat for an additional minute or so.
9.Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).
For the white chocolate ganache/mousse (this step is optional – please see Elements of an Opéra Cake below)
(Note: The mousse can be made ahead and refrigerated until you’re ready to use it.)
What you’ll need:
•a small saucepan
•a mixer or handheld mixer
Ingredients:
7 ounces white chocolate
1 cup plus 3 tbsp. heavy cream (35% cream)
1 tbsp. liquer of your choice (Bailey’s, Amaretto, etc.)
1.Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.
2.Stir to ensure that it’s smooth and that the chocolate is melted. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.
3.In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.
4.Gently fold the whipped cream into the cooled chocolate to form a mousse.
5.If it’s too thin, refrigerate it for a bit until it’s spreadable.
6.If you’re not going to use it right away, refrigerate until you’re ready to use.
For the glaze
(Note: It’s best to make the glaze right when you’re ready to finish the cake.)
What you’ll need:
•a small saucepan or double boiler
Ingredients:
14 ounces white chocolate, coarsely chopped
½ cup heavy cream (35% cream)
1.Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth.
2.Let cool for 10 minutes and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer.
3.Place the cake into the refrigerator for 30 minutes to set.
Assembling the Opéra Cake
(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).
Line a baking sheet with parchment or wax paper.
Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total): one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle.
Step A (if using buttercream only and not making the ganache/mousse):
Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.
Spread about one-third of the buttercream over this layer.
Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.
Spread another third of the buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde. Spread the remaining buttercream on top of the final layer of joconde and then refrigerate until very firm (at least half an hour).
Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.
Serve the cake slightly chilled. This recipe will yield approximately 20 servings.
Step B (if making the ganache/mousse):
Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.
Spread about three-quarters of the buttercream over this layer.
Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.
Spread the remaining buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour).
Prepare the ganache/mousse (if you haven’t already) and then spread it on the top of the last layer of the joconde. Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up.
Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.
Serve the cake slightly chilled. This recipe will yield approximately 20 servings.
Sloppy Joe's
3 lb. ground beef
1C chopped celery
1/2 C chopped onion
1 (12 oz.) bottle chili sauce
2T brown sugar
3T dill pickle relish
3T Worcestershire sauce
salt and pepper to taste
8 buns
In a large skillet, cook the beef, celery and onion over medium heat until meat is no longer pink;drain. Transfer to a 3-5 qt. slow cooker. Stir in the chili sauce, brown sugar, pickle relish, Worchestershire sauce, salt and pepper. Cover and cook on low for 3-4 hours or until flavors are combined. Spoon onto buns and serve.
Similar to KFC Coleslaw
4 1/2 tsp. tarragon vinegar
6 1/2 T vegetable oil
3/4 C chopped onions
2 1/2 C mayonnaise
1 C sugar
2 bags coleslaw mix
Mix oil, onions and sugar. Add tarragon vinegar. Fold in mayonnaise. Pour over coleslaw mix. Mix well. Refrigerate overnight in an airtight container.
1/4 cup Fisher® Dry Roasted Peanuts, finely chopped
1/4 cup Domino® or C&H® Granulated Sugar
1/2 teaspoon ground cinnamon
1/2 cup Jif® Creamy Peanut Butter
1/2 cup Domino® or C&H® Confectioners Powdered Sugar
1 package (16.5 oz) Pillsbury® Create ‘n Bake® refrigerated peanut butter cookies, well chilled
1. Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
2. In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.
3. Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
4. Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with CRISCO® Original No-Stick Cooking Spray; press into remaining peanut mixture. Flatten each ball to 1/4-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
5. Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
For detailed step by step instructions:
http://www.cooksillustrated.com/recipe.asp?recipeids=4748&bdc=56976#topOfPage
3C bread flour Almost No Knead Bread
1/4 teaspoon instant or rapid-rise yeast
1 1/2 teaspoons table salt
3/4 cup plus 2 tablespoons water (7 ounces), at room temperature
1/4 cup plus 2 tablespoons mild-flavored lager (3 ounces)
1 tablespoon white vinegar
. Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
2. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
3. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours. at this point i put the bread back into the oven at 350 for 30 minutes for a double bake. Excellent bread.
1Lb. Rigatoni( cooked and drained, al dente)
1 1/2 lb. boneless, skinless chicken breast, cut in bite size pieces
1 stick butter
1 medium onion
2 small cans mushroom stems and pieces
4T Cora cherry peppers
2 red or green bell peppers
1 C grated Parmesan cheese
4C marinara sauce
2 dashed granulated garlic
1 C chicken broth
1T dried parsley
1 pint half and half
In a deep pan melt butter and cook chicken until no longer pink. Add onions and saute until softened. Add peppers, mushrooms, spices and cheese, cook down for a few minutes. Now add broth, half and half and cook on simmer for 4 hours or transfer to a crockpot and cook on high for 4hours and low for 2 hours. Toss with rigatoni and extra grated Parmesan cheese
6oz. can frozen concentrated orange juice
1C milk
1C water
1/4 C sugar
1 tsp. vanilla extract
8-10 ice cubes
Pour all ingredients , except ice cubes, into a blender. Blend adding ice cubes one at a time until smooth.
2 teaspoons extra-virgin olive oil, a drizzle
5 medium portobello mushroom caps
Salt and freshly ground black pepper
2 tablespoons balsamic vinegar
Stuffing:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 cloves garlic, chopped
1 small yellow skinned onion, chopped
1 pound fresh spinach, coarsely chopped
1 can, 6 to 8 count, 15 ounces, artichoke hearts in water, drained well on paper towels
Salt and freshly ground black pepper
4 to 6 sprigs fresh thyme, chopped, about 2 tablespoons
3 slices Italian bread, toasted and chopped into small cubes
1/2 cup packaged or canned chicken or vegetable stock
1/4 cup grated Parmigiano-Reggiano, a handful
PreparationPreheat oven to 375 degrees F.
Heat a large nonstick skillet over medium high heat. Add a drizzle of oil and the portobello caps. Season caps with salt and pepper, to taste, and cook 3 minutes on each side. Add balsamic to the pan and allow the vinegar to cook away as it coats the caps. Transfer balsamic glazed caps to a cookie sheet. Return pan to the stove and add oil, garlic and onion. Saute onions and garlic 3 minutes, add spinach to the pan and let it wilt. Coarsely chop artichoke hearts in the food processor and add to the spinach. Season veggies with salt and pepper and thyme. Add chopped toast and dampen stuffing with chicken or vegetable stock. Combine stuffing and sprinkle in a little grated cheese. Top each mushroom with 1/5 of the filling. Set mushrooms in oven for 5 minutes to set the filling.
Ingredients
20 sheets Athens® Fillo Dough (9" x 14"), thawed
1 cup pitted kalamata olives, chopped
1 cup crumbled Chevre (goat) cheese
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons fresh oregano, chopped
In a medium bowl, combine olives and goat cheese, mixing lightly.
In a small sausepan, melt the butter with oil over medium heat. Layer 5 fillo sheets, brushing each with butter-oil mixture. Cut the width of layered fillo into 4 strips. Plase about 1 1/2 tablespoons of filling at one end of fillo strip, leaving 1" from end and 1/2" from each side free of any filling. Fold fillo up over the filling to form a roll. Fold edges in to enclose the sides. Roll up to the end of the fillo strip. Brush outside of roll with butter-oil mixture. Repeat three times for a total of 16 rolls.
Place rolls seam side down, 1" apart, on ungreased cookie sheet or baking pan. Bake in preheated 350°F oven for 15 to 20 minutes or until golden brown. Sprinkle the top of the rolls with oregano, Serve warm or at room temperature.
Makes 16 small rolls
Starter
1/2 cup (4 ounces) cool water
1/16 teaspoon instant yeast
1 cup (4 1/4 ounces) King Arthur Unbleached Bread Flour
Dough
All of the starter
2 tablespoons (7/8 ounce) olive oil
½ cup (4 ounces) lukewarm water
1 teaspoon salt
2 cups (8 ½ ounces) King Arthur Unbleached Bread Flour
2 teaspoons instant yeast
¾ cup (3 ½ ounces) pitted, chopped green olives, wrung dry in a dish towel
To make the starter: Mix the water, yeast, and flour, stirring till the flour is incorporated. Cover and let rest at room temperature for about 14 hours; the starter will be bubbly. If you make this in the late afternoon, it’ll be ready to go by the next morning.
To make the dough: Combine the starter with the remaining dough ingredients, and mix and knead—by hand, mixer, or bread machine set on the dough cycle—to make a soft, smooth dough. If you'd like the olives to remain in larger chunks, knead them in separately, at the end.
Place the dough in a lightly greased bowl, cover, and let it rise for 1 hour; it should have become puffy. Gently deflate the dough, and transfer it to a lightly greased work surface. Knead the olives into the dough.
Pat the dough into a 9" x 8" rectangle. The more careful you are to make the corners of the rectangle square, the nicer your rolls will look.
Cut the dough into six 3" x 4" rectangles. Now, take a cotton dish towel (not terry cloth), and sprinkle it heavily with flour, rubbing the flour into the cloth. Set the cloth on a baking sheet.
Space three pieces of dough onto the floured cloth, placing them tight against one long edge of the baking sheet. Push the cloth gently against their exposed edges, then space the remaining three pieces of dough in the same manner, again pushing the cloth against their edges. You’re making a floury "cradle" for the rising rolls; check out the blog to see a photo of what this looks like.
Cover the rolls with lightly greased plastic wrap or a free-standing cover, and allow them to rise for 60 to 90 minutes until they’re very puffy. Towards the end of the rising time, preheat the oven to 425°F.
Very gently lift the rolls off the cloth, and place them, floury side up, on a parchment-lined or lightly greased baking sheet. Bake them for 20 to 25 minutes, until they’re golden brown. Remove them from the oven, and cool.
Yield: 6 large sandwich-type buns.
3 C all purpose flour
1 1/4 oz. active dry yeast
1 1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. paprika
1 12 oz. bottle beer( I used Saranac black and Tan)
1 bunch green onions
1/2 c grated sharp cheddar cheese
Preheat oven to 400 degrees f. In a large bowl, stir together salt, pepper, paprika, cheese, green onion, yeast and flour. Add the beer and stir until a dough forms. Shape into a round loaf and place in a greased pie plate. Bake for 40-45 minutes or until the loaf is slightly browned and a toothpick inserted in the center comes out clean. Cool on a wire rack at least 10 minutes before slicing
Dulce de Leche Brownies
12 brownies
8 tablespoons (115 g) salted or unsalted butter, cut into pieces
6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped
1/4 cup (25 g) unsweetened Dutch-process cocoa powder
3 large eggs
1 cup (200 g) sugar
1 teaspoon vanilla extract
1 cup (140 g) flour
optional: 1 cup (100 g) toasted pecans or walnuts, coarsely chopped
1 cup Dulce de Leche (
Preheat the oven to 350 degrees (175 C).
Line a 8-inch (20 cm) square pan with a long sheet of aluminum foil that covers the bottom and reaches up the sides. If it doesn't reach all the way up and over all four sides, cross another sheet of foil over it, making a large cross with edges that overhang the sides. Grease the bottom and sides of the foil with a bit of butter or non-stick spray.
Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour. Mix in the nuts, if using.
Scrape half of the batter into the prepared pan. Here comes the fun part.
Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche slightly.
Bake for 35 to 45 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely.
Today i made these cookies without the frosting. The cookies are really light and fluffy.
Ingredients:
1/4 cup shortening
3/4 cup sugar
1 egg
1/2 cup sour cream
1/2 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
FROSTING:
2 tablespoons butter
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
3 to 4 teaspoons hot water
Directions:
In a large mixing bowl, cream shortening and sugar until light and fluffy. Beat in the egg, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture. Chill for at least 1 hour.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 7-8 minutes or until lightly browned. Remove to wire racks to cool.
For frosting, melt butter in a saucepan until golden brown; stir in confectioners' sugar, vanilla and enough water to achieve a spreading consistency. Frost cooled cookies. Yield: about 2-1/2 dozen.
I found this recipe at http://www.blogchef.net/
Orange Chicken Recipe
Chicken-
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)
Orange Sauce-
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
1/4 C warm water
step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.
Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.
4 C flour
4 tsp. baking powder
1 1/4 tsp. baking soda
1/2 tsp. ground ginger
1/2 tsp. allspice
4 tsp. cinnamon
1/4 tsp. ground cloves
1 tsp. salt
3/4 C butter, softened
2 1/4 C sugar, plus 4T for the topping
2 eggs, well beaten
1 15 oz. can pumpkin
2 C raisins
Heat the oven to 375 degree F. line 2 baking pans with Silpat liners. In a large bowl, stir together the flour, baking powder, baking soda, ginger, allspice, 1 tsp. of the cinnamon, cloves and salt. Set aside. In a mixer, cream the butter until it is fluffy and then add the sugar. Once the sugar is blended in , add the eggs and pumpkin. Now slowly mix in the dry ingredients. Stir in the raisins. With 2 spoons drop the mixture onto the two baking sheets. With the back of the spoon flatten the scones. In a small bowl, stir together the remaining 3 tsp. of cinnamon and 4T of sugar and sprinkle on top of each. Be sure to leave at least 2" between each scone. Bake for 8-12 minutes, until golden brown. Let cool for 5 minutes then remove to colling racks. Makes 36.
2 empty 1 pound size coffee cans
1 (1/2 ounce) pkg. dry yeast
1/2 cup warm water
1/2 cup milk
1/2 cup vegetable oil
1/2 cup sugar
1 teaspoon salt
4 cups sifted all purpose flour
2 eggs
Dissolve yeast in water. Combine milk with oil, sugar and salt in saucepan. Heat until sugar dissolves. Cool to lukewarm. Stir yeast mixture into 1 1/2 cups flour. Add milk mixture and beat until smooth. Stir in eggs and remaining 2 1/2 cups flour. Beat until smooth and elastic.
Grease the coffee cans.
Spoon into the 1-pound coffee cans. Cover with plastic lids or plastic wrap. Let rise until dough almost touches lid, about 1 hour. Remove lids. Place cans on a baking sheet. Bake in a preheated 375 degree F oven for 30-35 minutes. Cool 10 minutes before removing from can.
I found this recipe at www.robbiehaf.com
3 cups granulated sugar
3/4 cup unsalted real butter
2/3 cup evaporated milk
12 oz. bag semi-sweet chocolate chips
7 oz. jar marshmallow cream
1 tsp. vanilla extract
1/4 C instant coffee granules
-In a 2-quart saucepan, bring sugar, butter, and milk to a rolling boil (240 degrees) for 5 minutes, stirring constantly; remove from heat. Stir in the coffee granules.
-Stir in chocolate chips, marshmallow cream,and vanilla.
-Pour into a greased 13" X 9" X 2" pan.
-Cool to room temperature before slicing.
2 cups baking mix, such as Bisquick brand, plus a little extra for the worktable
1/4 cup sugar
1/2 cup currants
Zest of 1 lemon
A few grates fresh nutmeg
1 egg
1/2 cup cream
1/4 cup chopped walnuts, toasted
1/2 cup butter, softened
3 tablespoons honey
PreparationPreheat oven to 425ºF.
In a large mixing bowl combine the baking mix, sugar, currants, lemon zest and nutmeg. In a small bowl, combine the egg and cream. Pull out about a teaspoon of the liquid in a small dish or coffee cup then add the remaining liquid to the bowl of dry ingredients. Give it a gentle stir with a fork or rubber spatula until a soft dough forms.
Sprinkle a little bit of baking mix onto your worktable and turn the dough out onto it. Give it a quick knead, about 10 turns should do the trick. Transfer the dough to a baking sheet and use your hands to shape it into a round that is flat on top and about 8 inches across. Brush the reserved liquid over the top of the dough and cut it into 8 wedges with a long knife. Leave the wedges together, though, you'll break them apart after they've finished baking.
While the scones are baking, combine the softened butter and honey in a medium-size mixing bowl. Set aside until the scones are ready.
Pop the pan into the oven and bake the scones until the edges are golden brown, 12-15 minutes. Remove from oven and let sit for about 5 minutes. Break the wedges apart and serve the scones with the honey butter.
2 dashes of granulated garlic
3 T olive oil
1 head of broccoli florets
2 C chicken broth
1 lb. frozen cavatelli
8 T butter
salt and pepper, crushed red pepper
1 can mushroom pieces and bits
grated Parmesan
3T cornstarch mixed with 5T water
In a fry pan saute broccoli, season with salt, pepper and garlic. Fry until al dente. Add mushrooms. Add broth and cook until broccoli is tender. Cook cavatelli according to package directions for al dente. Place cooked cavatelli in a serving dish with 4 T butter, toss to coat. Thicken broccoli mixture with cornstarch and water mixture ; cook for a few minutes. Add remaining 4T butter. Pour broccoli and mushroom over cavatelli and toss with red pepper and grated Parmesan cheese. Serve with extra cheese.
4 cups prepared fruit (about 3 pt. fully ripe red raspberries) 3-1/2 cups sugar, measured into separate bowl 1 box SURE.JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin 1 cup water RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
CRUSH raspberries thoroughly, one layer at a time. (Press 1/2 of the pulp through sieve to remove some of the seeds, if desired.) Measure exactly 4 cups crushed raspberries into large bowl.
MIX sugar and pectin in large saucepan. Stir in water. Bring to boil on medium-high heat, stirring constantly. Continue boiling and stirring 1 minute. Remove from heat. Add raspberries; stir 1 minute or until well blended.
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
2 C crushed strawberries
4 C sugar,
3/4 C water
1 box Sure Jell fruit pectin
Rinse clean 5 1 cup plastic containers and lids with boiling water. Dry thoroughly. Stem and crush strawberries thoroughly, 1 cup at a time. Measuring exactly 2 cups prepared fruit into a large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally. Mix water and pectin in a small saucepan. Bring to a boil on high heat, stirring constantly. continue boiling and stirring 1 minute. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. A few sugar crystals may remain. Fill all containers to within 1/2" of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. jam is now ready to use.
Combine in a bowl:
2C cornmeal
4T sugar
2tsp. baking powder
Then whisk in:
1/2 C mayonnaise
1 1/2 C milk
Stir to combine. Heat a griddle over medium heat. Spray pan with cooking spray. Cook until bubbles appear around the edges. Flip carefully with a spatula. Stack with butter and your favorite syrup.
I found this recipe at http://mrswskitchen.blogspot.com/
I found this recipe at www.recipezaar.com
Ingredients
1 cup water
2 tablespoons olive oil
1 C whole wheat flour
2 1/4 C bread flour
1/4 cup sugar
1 teaspoon salt
1 tablespoon yeast
Directions
1Heat water to 110 degrees f.
2Mix dry ingredients.
3add oil and water.
4Mix until the dough is formed.
5let rest 5 minutes.
6Knead in a stand mixer using the dough hook for 3 minutes
7let rest for 5 minutes.
8Knead an additional 3 minutes.
9Place dough in a lightly oiled bowl, cover and let rise until dough is doubled (about 1 hour).
10Divide dough into 8 pieces, roll out to flatten each piece and then bring 2 opposite ends together and then bring the other 2 ends together, shaping into a ball.
11Place seam side down on a oiled baking sheet (or place on parchment paper lined baking sheet).
12Cover with plastic wrap and let buns rise until quite puffy. ( about 1 hour)
13Bake in pre-heated 375 f oven for about 15 minutes.
14Cool on wire rack.
1 lb. linguine
3T olive oil
3T anchovy paste
1 tsp. red pepper flakes
1 tsp. dried oregano
1 tsp. dried thyme
1-2 dashes of granulated garlic
2T dehydrated onion
1 C red wine
1 14 oz. can whole baby clams in juice
1 28 oz. can whole plum tomatoes
1 8 oz. can of tomato sauce
3 T tomato paste
salt and pepper to taste
2T dried parsley
Cook pasta in salted water until al dente. Drain and toss in a bowl with 2t butter. In a skillet, warm the olive oil. Next add the anchovy paste and melt. Now add the red pepper, oregano, thyme, garlic and onion. Add the wine and cook for 3-5 minutes. Stir in the clam juice reserving the clams. Stir in the tomatoes, sauce and tomato paste on medium and let the sauce cook down a bit. Add salt and pepper to taste. Toss with pasta and serve with grated Pecorino Romano cheese.
1 stick plus 1T butter
1 small onion, finely chopped
three 10 oz. boxes frozen chopped spinach, thawed
1 lb. cottage
12 oz. feta cheese, crumbled
5 large eggs, lightly beaten
salt and pepper
one 1lb. box phyllo dough
Preheat oven to 350 degrees F. In a small skillet, melt 1T butter over medium heat. add the onion and cook until softened, about 5 minutes; transfer to a large bowl. Wipe out the skillet. Place the spinach in a kitchen towel and squeeze out any excess water. Add the spinach, cottage cheese, feta, eggs, salt and pepper to the onion and combine. In the reserved skillet, melt the remaining 1 stick butter. Using a pastry brush, coat a 9"13" baking pan with melted butter. Unfold the phyllo dough and line the baking dish with 1 phyllo sheeet, gently pressing into place and letting any excess hang over the sides. Brush the sheet with more melted butter. repeat until there are 8 layers of butter phyllo in the dish. cover the remaining phyllo sheets with a damp cloth to keep them from drying out. Fill the phyllo lined baking dish with the reserved spinach mix. On top layer finish with a brushing of butter. Fold in any overhanging phyllo. Stack and brush with butter the remaining phyllo sheets. Using a sharp knife score the top of the Spanakopita. Bake the spanakopita until golden brown, about 45 minutes. Let cool for 30 minutes before slicing.
5
1 cup sour cream
1 teaspoon baking soda
4 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup butter
1 egg
1 cup black raspberries
DIRECTIONS
In a small bowl, blend the sour cream and baking soda, and set aside.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the berries.
Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.
2 C all purpose flour
1C salt
1/2 T oil
1C water
5-6 drops of food coloring( optional)
Combine flour and salt. Add water and oil, mix and knead well to combine. ( if the dough is too stiff, add more water. If the dough is too sticky, add more flour. for colored play dough , add food coloring to the water before combining It with the other ingredients. Keep in an airtight container.
3/4 C vegetable oil
1/2 C honey
4 C old fashioned oats
2 C sweetened, shredded coconut
3 C salted,mixed nuts
3 1/2 C mixed dried fruits ( I used blueberries, cherries, raisins, cranberries and golden raisins)
Heat oven to 325 degrees F. In a small bowl whisk together the oil and honey; set aside. Toss the oats, coconut, nuts and fruit together in a large bowl. Add the oil mixture and stir with a wooden spoon until well combined. Pour mixture onto two 13"X8" baking sheets, bake stirring frequently until the mixture is an even golden brown, 20-40 minutes. check and stir every 5 minutes. Remove from oven and let cool, stirring occasionally. Store in an airtight container.
6T flour, divided
1/2 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper
4-5 lb. pork sirloin roast
4 apples, peeled, cored and sliced
4T butter
1/2 C raisins
2T firmly packed brown sugar
1 1/2 C apple juice
1 tsp. ground cinnamon
1 tsp. nutmeg
1 tsp. ginger
2-3 T maple syrup
Heat oven to 350 degrees F. Combine 4T flour, dry mustard, salt and pepper in a shallow bowl. Dredge pork in flour mixture until evenly coated; shake off excess. In a cast iron Dutch oven heat butter over medium heat, brown pork on all sides. Remove from heat. Place apples around roast and top with raisins. In a glass measuring cup add apple juice, maple syrup and seasonings, stir and pour on top of pork and apples. Cover Dutch over and bake for 1 1/2-2 hours.
1 package active dry yeast
1/4 C warm water
1/4 C butter, softened
1/4 C honey
1C boiling water
2 eggs
1C quick cooking oats
1 tsp. salt
3 1/2 C all purpose flour
In a large mixing bowl, dissolve yeast in warm water. in another bowl, combine the butter, honey and boiling water, stir until butter is melted cool to 110-115 degrees F. Add the eggs, oats, salt, butter, mix and 2 C flour to the yeast mix;beat on medium speed for 2 minutes. Stir in enough flour to form a soft dough. cover and let rise in a warm place until doubled, about 55 minutes. Punch dough down. Transfer to a greased 1 1/2 quart greased round casserole dish. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375 degree F for 35-40 minutes or until golden brown. Cool fr 10 minutes before removing from baking dish to a wire rack for cooling.
1/2 c warm water
1/2 tsp. sugar
1 package fast acting dry yeast
1/2 C warm milk
2T butter, melted and cooled
2 1/2- 2 3/4 C bread flour, divided
1 tsp. salt
1 egg white, lightly beaten
2T sesame seeds
Place, water, sugar and yeast in large bowl of stand mixer with paddle attachment. Let stand 2-3 minutes or until yeast is dissolved. Add milk, butter and 1 C bread flour;beat at low slow speed until combined. slowly add enough of the remaining flour to form a soft dough. Knead for 10 minutes. Place in greased medium bowl; cover with plastic wrap and towel. Let rise for 30 minutes or until doubled.Gently punch down dough to deflate;place on a lightly floured surface. divide into 6 pieces. Form each piece into a ball; place on a parchment lined baking sheet. cover with towel and let stand 3 minutes. Flatten into rounds, cover with towel, let rise 15 minutes. Place another lightweight baking sheet on top of towel covered buns. Let buns rise for 25 minutes or until almost doubled in size. Meanwhile heat oven to 375 degrees F Lightly brush top of buns with egg white and sprinkle with sesame seeds. Bake 20 minutes or until golden brown. Cool completely on a wire rack.
6 Boneless chicken breasts
2 eggs, lightly beaten
2-3 C Italian bread crumbs
1C grated Parmesan cheese
6T olive oil
salt and pepper to taste
Pound chicken to desired thickness between plastic wrap. Place beaten eggs in a shallow dish and bread crumbs, cheese and salt and pepper in another dish. Heat a skillet with a few Tablespoons of olive oil. coat chicken first with egg and then bread crumb mix. Fry chicken in batches and replenish oil as needed. Place cooked chicken on a cookie sheet and bake for 10-15 minutes at 350 degrees F.
Preheat oven to 375 degrees F.
1 1/2 C old fashion oats
1 1/4 C all purpose flour
1/2 c chopped walnuts
1/2 tsp. baking soda
3/4 C brown sugar, firmly packed
3/4 c butter, softened
Mix above ingredients in a bowl,cut in butter until crumbly. Reserve 1 1/2 c of this mixture and press the rest into the bottom of a lightly buttered 9"X13" baking pan. bake for 10 minutes.
Filling
one 16 oz. can of pumpkin puree
1/3 C brown sugar, firmly packed
1T pumpkin pie spice
2/3 c milk
1 egg
While bottom crust bakes, combine all filling ingredients. Spread pumpkin mixture on top of baked crust and then sprinkle with reserved crumb mixture. bake about 25 minutes, or until lightly browned.
