Pork Chops and Apples with Maple Sauce
submitted by Brittany
1/3 c maple syrup
1 Tb spicy brown mustard
1/4 tsp salt
1/4 tsp pepper
1/4 c bread crumbs
4 pork chops
2 Tb olive oil
1/2 c apple juice or cider
2 apples, sliced
Combine the syrup, mustard, salt and pepper. Set aside. Place bread crumbs in a large Ziploc, then add pork chops. Shake until pork chops are well coated. Brown the pork chops in the olive oil over medium heat; add the apple juice and cook uncovered until barely done (about 10 min, maybe less). Layer sliced apples over pork chops and drizzle maple sauce over everything. Cook another 5 minutes. *If you like the apple slices very soft, then add them to the pork earlier.
Wednesday, December 30, 2009
grilled vegies
Grilled Vegetable Medley Packet's
1/4 cup olive oil
2 tablespoons minced fresh basil
2 - 3 fresh rosemary sprigs
1/2 teaspoon salt
1/2 teaspoon pepper
7- small yellow summer squash, cut into 1/2-inch slices
1 - pound Yukon Gold potatoes, cut into 1/2-inch cubes
5 small carrots, cut into 1/2-inch slice
In a very large bowl mix together olive oil, basil salt & pepper. Add all the cut up vegetables and toss to coat. Place half of the vegetables on a double thickness of heavy-duty foil (about 18 in. square). Fold foil around vegetables and seal tightly. Repeat with remaining vegetables. Grill, covered, over medium heat for 20-25 minutes or until potatoes are tender, turning once.
1/4 cup olive oil
2 tablespoons minced fresh basil
2 - 3 fresh rosemary sprigs
1/2 teaspoon salt
1/2 teaspoon pepper
7- small yellow summer squash, cut into 1/2-inch slices
1 - pound Yukon Gold potatoes, cut into 1/2-inch cubes
5 small carrots, cut into 1/2-inch slice
In a very large bowl mix together olive oil, basil salt & pepper. Add all the cut up vegetables and toss to coat. Place half of the vegetables on a double thickness of heavy-duty foil (about 18 in. square). Fold foil around vegetables and seal tightly. Repeat with remaining vegetables. Grill, covered, over medium heat for 20-25 minutes or until potatoes are tender, turning once.
coconut sticky chicken
6-8 boneless chicken thighs or breasts (I used tenders)
1 cup canned coconut milk
1 Tbs. minced fresh ginger
1 tsp. black pepper
1 tsp. red pepper flakes
Mix these ingredients together and marinate the chicken for at least an hour. I let mine marinate several hours. Grill the chicken.
Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbs. soy sauce
1 tsp. red pepper flakes
While the chicken is grilling, bring these ingredients to a boil over medium-high heat. Cook 8-10 minutes until it reduces and starts to thicken. (Mine didn’t really thicken but it worked anyway) Glaze the chicken with the sauce during the last few minutes of grilling.
I took the suggestion on Good Stuff Maynard and used the rest of the coconut milk as part of the liquid in the rice. Very yummy!
1 cup canned coconut milk
1 Tbs. minced fresh ginger
1 tsp. black pepper
1 tsp. red pepper flakes
Mix these ingredients together and marinate the chicken for at least an hour. I let mine marinate several hours. Grill the chicken.
Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbs. soy sauce
1 tsp. red pepper flakes
While the chicken is grilling, bring these ingredients to a boil over medium-high heat. Cook 8-10 minutes until it reduces and starts to thicken. (Mine didn’t really thicken but it worked anyway) Glaze the chicken with the sauce during the last few minutes of grilling.
I took the suggestion on Good Stuff Maynard and used the rest of the coconut milk as part of the liquid in the rice. Very yummy!
stuffed shells
1 box jumbo shells
4 cups (2 lbs) ricotta cheese
2 cups (8 oz) shredded mozzarella
3/4 cup grated Parmesan cheese
3 eggs
3/4 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
2-3 jars or cans of spaghetti sauce (I always use the cheap Hunt’s brand sauce for this. It works fine.)
Cook the shells according to the package directions. Drain them and cool in a single layer on wax paper or foil. Meanwhile, combine the cheeses, eggs, and seasonings. Fill each shell with 1 1/2 Tbs. of the cheese mixture.
Spread a thin layer of sauce on the bottom of the pan. Place the shells in the pan in a single layer. Cover with remaining sauce. Bake covered at 350 degrees for about 45 minutes or until hot and bubbly.
I froze the extra shells to use later in a single layer and then placed them in a ziplock bag. To use them, I’ll just assemble the shells and sauce in the pan and bake them a bit longer.
4 cups (2 lbs) ricotta cheese
2 cups (8 oz) shredded mozzarella
3/4 cup grated Parmesan cheese
3 eggs
3/4 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
2-3 jars or cans of spaghetti sauce (I always use the cheap Hunt’s brand sauce for this. It works fine.)
Cook the shells according to the package directions. Drain them and cool in a single layer on wax paper or foil. Meanwhile, combine the cheeses, eggs, and seasonings. Fill each shell with 1 1/2 Tbs. of the cheese mixture.
Spread a thin layer of sauce on the bottom of the pan. Place the shells in the pan in a single layer. Cover with remaining sauce. Bake covered at 350 degrees for about 45 minutes or until hot and bubbly.
I froze the extra shells to use later in a single layer and then placed them in a ziplock bag. To use them, I’ll just assemble the shells and sauce in the pan and bake them a bit longer.
Oreo Cookies
Homemade Oreo Cookies
Cookie Recipe
1 package devil's food cake mix
2 eggs
1/2 - cup oil (or butter flavored shortening)
Heat oven to 350 degrees. Add oil and eggs to cake mix and blend together. Roll dough into balls (a little larger than a quarter). Place on greased cookie sheet. Bake for 8 minutes. Remove from oven and let cool on sheet (until warm). Remove cookies from sheet and place on cooling rack.To assemble the cookies, in a pastry bag with a 1/2 inch, round tip (you can always use a zip lock bag with a round tip or just use a butter knife)add about a tablespoon of filling into the center of one cookie. Place another cookie similar in size on top of the filling. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.
Cream Cheese Filling Recipe:
1 - stick butter (1/2 cup)
1 - block of cream cheese (8 ounces)
3-4 cups - confectioner's sugar (depending on desired consistency)
1 - tsp vanilla extract
Cream butter and add cream cheese and mix well. Add confectioner's sugar slowly until you reach your desired consistency.
Vanilla Cream Filling Recipe:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 - cup vegetable shortening
2 - 3 - cups sifted confectioners’ sugar
2 - teaspoons vanilla extract
Cream butter and shortening together. Add add vanilla extract and confectioner's sugar slowly until you reach your desired consistency.
Cookie Recipe
1 package devil's food cake mix
2 eggs
1/2 - cup oil (or butter flavored shortening)
Heat oven to 350 degrees. Add oil and eggs to cake mix and blend together. Roll dough into balls (a little larger than a quarter). Place on greased cookie sheet. Bake for 8 minutes. Remove from oven and let cool on sheet (until warm). Remove cookies from sheet and place on cooling rack.To assemble the cookies, in a pastry bag with a 1/2 inch, round tip (you can always use a zip lock bag with a round tip or just use a butter knife)add about a tablespoon of filling into the center of one cookie. Place another cookie similar in size on top of the filling. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.
Cream Cheese Filling Recipe:
1 - stick butter (1/2 cup)
1 - block of cream cheese (8 ounces)
3-4 cups - confectioner's sugar (depending on desired consistency)
1 - tsp vanilla extract
Cream butter and add cream cheese and mix well. Add confectioner's sugar slowly until you reach your desired consistency.
Vanilla Cream Filling Recipe:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 - cup vegetable shortening
2 - 3 - cups sifted confectioners’ sugar
2 - teaspoons vanilla extract
Cream butter and shortening together. Add add vanilla extract and confectioner's sugar slowly until you reach your desired consistency.
Thursday, December 17, 2009
Pan Seared Halibut
Ingredients
* 1 tablespoon olive oil
* 2 (8 ounce) steaks halibut
* 1/2 cup white wine
* 1 teaspoon chopped garlic
* 1/8 cup butter
* salt and pepper to taste
* 3 tablespoons capers, with liquid
Directions
1. Heat the olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside.
2. Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors.
3. Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish immediately with the sauce from the pan poured over it.
* 1 tablespoon olive oil
* 2 (8 ounce) steaks halibut
* 1/2 cup white wine
* 1 teaspoon chopped garlic
* 1/8 cup butter
* salt and pepper to taste
* 3 tablespoons capers, with liquid
Directions
1. Heat the olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside.
2. Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors.
3. Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish immediately with the sauce from the pan poured over it.
Friday, August 28, 2009
Sticky Buns
16-24 frozen white roll dough balls
1 pkg. instant butterscotch pudding
1/2 c butter
1/2 c brown sugar
1/4 c chopped pecans
1 tsp. cinnamon
1 pkg. instant butterscotch pudding
1/2 c butter
1/2 c brown sugar
1/4 c chopped pecans
1 tsp. cinnamon
Monday, July 20, 2009
Michelle Fondant
1/2 cup cream
3 Tbsp. unflavored gelatin
1 cup corn syrup
3 Tbsp. butter
3 Tbsp. glycerin
2 tsp. clear vanilla
dash salt
Approximately 3 1/2 lbs. powdered sugar
1. Place milk in 2 cup measuring cup, add gelatin, stir to combine.
2. Let gelatin "bloom" or become firm, usually less than 5 minutes.
3. Place mixture in microwave and heat for 1 minute on high. Stir. If gelatin does not become liquid, microwave in 15 second intervals until the gelatin is melted. Stir between heating cycles.
4. Put corn syrup, butter, glycerin, vanilla, and salt in large measuring cup, add this mixture to the melted gelatin. Stir.
5. Microwave mixture for 2 minutes on high setting. Butter should be almost melted. Stir, set aside to cool to LUKE WARM.
6. Add 2 lbs. of powdered sugar to large mixing bowl. A Kitchen Aid mixer works best for this. Do not use a hand mixer.
7. Strain LUKE WARM mixture into the powdered sugar; mix by hand until just blended. Straining removes any lumps that did not dissolve during the cooking process.
8. Place the bowl on the mixer, add several cups of powdered sugar, and mix very slowly with the dough hook.
9. Continue to add powdered sugar, about a cup at a time, until fondant forms a soft ball. It should not slide down the dough hook and there may be some powdered sugar left in the bottom of the bowl. This is normal. Keeping the mixer covered with a damp dish towel will prevent powdered sugar from coating the kitchen.
10. While the mixer is running prepare a surface for kneading. You will need some powdered sugar and a non-stick surface. Also have plastic wrap prepared with a think coat of cooking oil. Do not use spray, this can cause the fondant to crust.
11. When fondant is ready, remove from the bowl and knead in a small amount of powdered sugar until the fondant is smooth. It will still be slightly soft.
12. Wrap in oil coated plastic wrap; wrap again, and then place in an air tight container such as a zipper bag or plastic tub.
13. Allow fondant to rest at least 6 hours or over night.
14. Knead only the amount required until smooth before rolling out to cover cake or board.
VARIATIONS AND OTHER INFORMATION:
CHOCOLATE - add 6 ounces of semi-sweet chocolate chips to the corn syrup. Follow the recipe as normal. Add brown food coloring to make it darker.
WHITE CHOCOLATE- add 6 ounces of white chocolate chips to the corn syrup. Follow the recipe as normal.
DAIRY-FREE FONDANT - Replace equal amounts of water, non-dairy creamer, fruit juice, or other liquid for the cream. Replace the butter with equal amounts of shortening. This also works for unflavored fondant when only covering cake dummies.
GENERAL INFORMATION
*If the fondant is too soft or stretchy, knead in additional powdered sugar in small amounts until fondant is of the consistency of play dough.
*If the fondant is too stiff knead in small amounts of glycerin until softened. This is easier by working in small batches and then blending the batches together. Keep any unused fondant covered.
*Fondant can be stored at room temperature for at least a month. For longer periods, place well wrapped fondant in the freezer. Allow fondant to warm slowly to room temperature before using, usually over night. DO NOT THAW IN THE MICROWAVE.
*The sugar and cooking process preserves the dairy ingredients, so there is no worry of spoilage.
*Chocolate can be a little stiff, more glycerin might be needed. If you add brown food coloring remember that it has glycerin in it (gel colors) and will soften the fondant.
*Please remember that many things can affect the consistency of the fondant. This includes temperature, humidity, temperature of the mixture when added to the powdered sugar, any flavorings that are added, and even the temperature of your own hands. THE FIRST 5 INGREDIENTS MUST BE MEASURED ACCURATELY.
*Color can be added during the cooking stage or the mixing stage. Adding color after the fondant has rested is much more difficult, but it can still be done.
*This recipe is naturally off-white. Add white food color for whiter fondant. Gel color will change the consistency.
Variations of this recipe can be found in the cook book "The Sugar Fix, the recipes and rantings of an obsessive-compulsive cook". Go to www.lickthespoonproductions.com to order. Please leave a message to the seller if you would like for it to be signed. This is only available through Lick the Spoon Productions.
3 Tbsp. unflavored gelatin
1 cup corn syrup
3 Tbsp. butter
3 Tbsp. glycerin
2 tsp. clear vanilla
dash salt
Approximately 3 1/2 lbs. powdered sugar
1. Place milk in 2 cup measuring cup, add gelatin, stir to combine.
2. Let gelatin "bloom" or become firm, usually less than 5 minutes.
3. Place mixture in microwave and heat for 1 minute on high. Stir. If gelatin does not become liquid, microwave in 15 second intervals until the gelatin is melted. Stir between heating cycles.
4. Put corn syrup, butter, glycerin, vanilla, and salt in large measuring cup, add this mixture to the melted gelatin. Stir.
5. Microwave mixture for 2 minutes on high setting. Butter should be almost melted. Stir, set aside to cool to LUKE WARM.
6. Add 2 lbs. of powdered sugar to large mixing bowl. A Kitchen Aid mixer works best for this. Do not use a hand mixer.
7. Strain LUKE WARM mixture into the powdered sugar; mix by hand until just blended. Straining removes any lumps that did not dissolve during the cooking process.
8. Place the bowl on the mixer, add several cups of powdered sugar, and mix very slowly with the dough hook.
9. Continue to add powdered sugar, about a cup at a time, until fondant forms a soft ball. It should not slide down the dough hook and there may be some powdered sugar left in the bottom of the bowl. This is normal. Keeping the mixer covered with a damp dish towel will prevent powdered sugar from coating the kitchen.
10. While the mixer is running prepare a surface for kneading. You will need some powdered sugar and a non-stick surface. Also have plastic wrap prepared with a think coat of cooking oil. Do not use spray, this can cause the fondant to crust.
11. When fondant is ready, remove from the bowl and knead in a small amount of powdered sugar until the fondant is smooth. It will still be slightly soft.
12. Wrap in oil coated plastic wrap; wrap again, and then place in an air tight container such as a zipper bag or plastic tub.
13. Allow fondant to rest at least 6 hours or over night.
14. Knead only the amount required until smooth before rolling out to cover cake or board.
VARIATIONS AND OTHER INFORMATION:
CHOCOLATE - add 6 ounces of semi-sweet chocolate chips to the corn syrup. Follow the recipe as normal. Add brown food coloring to make it darker.
WHITE CHOCOLATE- add 6 ounces of white chocolate chips to the corn syrup. Follow the recipe as normal.
DAIRY-FREE FONDANT - Replace equal amounts of water, non-dairy creamer, fruit juice, or other liquid for the cream. Replace the butter with equal amounts of shortening. This also works for unflavored fondant when only covering cake dummies.
GENERAL INFORMATION
*If the fondant is too soft or stretchy, knead in additional powdered sugar in small amounts until fondant is of the consistency of play dough.
*If the fondant is too stiff knead in small amounts of glycerin until softened. This is easier by working in small batches and then blending the batches together. Keep any unused fondant covered.
*Fondant can be stored at room temperature for at least a month. For longer periods, place well wrapped fondant in the freezer. Allow fondant to warm slowly to room temperature before using, usually over night. DO NOT THAW IN THE MICROWAVE.
*The sugar and cooking process preserves the dairy ingredients, so there is no worry of spoilage.
*Chocolate can be a little stiff, more glycerin might be needed. If you add brown food coloring remember that it has glycerin in it (gel colors) and will soften the fondant.
*Please remember that many things can affect the consistency of the fondant. This includes temperature, humidity, temperature of the mixture when added to the powdered sugar, any flavorings that are added, and even the temperature of your own hands. THE FIRST 5 INGREDIENTS MUST BE MEASURED ACCURATELY.
*Color can be added during the cooking stage or the mixing stage. Adding color after the fondant has rested is much more difficult, but it can still be done.
*This recipe is naturally off-white. Add white food color for whiter fondant. Gel color will change the consistency.
Variations of this recipe can be found in the cook book "The Sugar Fix, the recipes and rantings of an obsessive-compulsive cook". Go to www.lickthespoonproductions.com to order. Please leave a message to the seller if you would like for it to be signed. This is only available through Lick the Spoon Productions.
Thursday, July 16, 2009
creme brulee french toast
1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
6 French bread
5 eggs
1 1/2 cups half-and-half cream
1 teaspoon vanilla extract
1 teaspoon brandy-based orange liqueur (such as Grand Marnier®)
1/4 teaspoon salt
Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.
Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.
Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.
1 cup packed brown sugar
2 tablespoons corn syrup
6 French bread
5 eggs
1 1/2 cups half-and-half cream
1 teaspoon vanilla extract
1 teaspoon brandy-based orange liqueur (such as Grand Marnier®)
1/4 teaspoon salt
Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.
Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.
Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.
key west chicken
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon vegetable oil
1 teaspoon lime juice
1 teaspoon chopped garlic
4 skinless, boneless chicken breast halves
In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.
Preheat an outdoor grill for high heat.
Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear
1 tablespoon honey
1 tablespoon vegetable oil
1 teaspoon lime juice
1 teaspoon chopped garlic
4 skinless, boneless chicken breast halves
In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.
Preheat an outdoor grill for high heat.
Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear
Blueberry Muffins
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
Marinated Grilled Shrimp
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
lemonade
Freshly Squeezed Lemonade
submitted by Brittany
5 lemons
5 limes
5 oranges
5-6 cups cold water
1 1/2 -3 cups sugar, to taste
Once you have juiced all the fruit, add the water and sugar to taste. It really depends on how sweet/tart the citrus are and how much juice you get out of them. Also it depends on how sweet you like your lemonade! (Mindy and Griff have made it with Splenda and they say it tasted great!)
submitted by Brittany
5 lemons
5 limes
5 oranges
5-6 cups cold water
1 1/2 -3 cups sugar, to taste
Once you have juiced all the fruit, add the water and sugar to taste. It really depends on how sweet/tart the citrus are and how much juice you get out of them. Also it depends on how sweet you like your lemonade! (Mindy and Griff have made it with Splenda and they say it tasted great!)
stomboli
1 Rhodes bread dough
1/4 lb ham, sliced
1/4 lb hard salami (I goofed and made it with pastrami and it was still so good!)
1/4 lb provolone
mozzarella cheese
1/2 tsp dried basil, divided
1/2 tsp dried oregano, divided
melted butter or olive oil
cornmeal
Set out bread dough to thaw. Once thawed, spread the dough out on a cookie sheet or silpat (which works perfect). Layer the ham and then the salami along the middle of the dough going lengthwise. Sprinkle with 1/4 tsp each of basil and oregano then layer on cheeses. (I used approximately 1 cup shredded mozzarella but it's entirely up to you how much you want!) Sprinkle with remaining basil and oregano. Wet edges of the dough and fold over the long edges and roll up the ends. Brush olive oil over dough and sprinkle lightly with corn meal. Carefully flip stromboli over and repeat on other side. Bake at 375 degrees for 20-22 minutes. Serve with hot spaghetti sauce for dipping. Enjoy!
1/4 lb ham, sliced
1/4 lb hard salami (I goofed and made it with pastrami and it was still so good!)
1/4 lb provolone
mozzarella cheese
1/2 tsp dried basil, divided
1/2 tsp dried oregano, divided
melted butter or olive oil
cornmeal
Set out bread dough to thaw. Once thawed, spread the dough out on a cookie sheet or silpat (which works perfect). Layer the ham and then the salami along the middle of the dough going lengthwise. Sprinkle with 1/4 tsp each of basil and oregano then layer on cheeses. (I used approximately 1 cup shredded mozzarella but it's entirely up to you how much you want!) Sprinkle with remaining basil and oregano. Wet edges of the dough and fold over the long edges and roll up the ends. Brush olive oil over dough and sprinkle lightly with corn meal. Carefully flip stromboli over and repeat on other side. Bake at 375 degrees for 20-22 minutes. Serve with hot spaghetti sauce for dipping. Enjoy!
Friday, June 12, 2009
Shrimp Scampi
3-4 cloves garlic, minced
1/4 cup butter, cubed
1/4 cup olive oil
1 lb uncooked medium shrimp, peeled and deveined
1/4 cup lemon juice
1/4 tsp. dried oregano
1/2 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1/4 cup minced fresh parsley
1/2 tsp pepper
hot cooked angel hair pasta
In a 12-in. ovenproof skillet, saute garlic in butter and oil until tender. Stir in the shrimp, lemon juice, pepper and oregano; cook and stir for 2-3 minutes or until shrimp turn pink. Sprinkle with Parmesan cheese, bread crumbs and parsley. Broil 6 inches from the heat for 2-3 minutes or until topping is golden brown. Serve over pasta. (I do think this is still good without breadcrumbs and using dry parsley. Also, I use frozen shrimp most of the time.)
1/4 cup butter, cubed
1/4 cup olive oil
1 lb uncooked medium shrimp, peeled and deveined
1/4 cup lemon juice
1/4 tsp. dried oregano
1/2 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1/4 cup minced fresh parsley
1/2 tsp pepper
hot cooked angel hair pasta
In a 12-in. ovenproof skillet, saute garlic in butter and oil until tender. Stir in the shrimp, lemon juice, pepper and oregano; cook and stir for 2-3 minutes or until shrimp turn pink. Sprinkle with Parmesan cheese, bread crumbs and parsley. Broil 6 inches from the heat for 2-3 minutes or until topping is golden brown. Serve over pasta. (I do think this is still good without breadcrumbs and using dry parsley. Also, I use frozen shrimp most of the time.)
Friday, May 29, 2009
Baked Salmon with herbs
2 lbs salmon
6 tbs butter
1 garlic clove
1/3 copped onion
1/4 tsp tarragon
1 Tbsp chopped parsley
1/4 tsp thyme
dash if nutmeg
dash of mace
1 tsp of salt
1 Tbsp lemon juice
3/4 C dry bread crumbs
melt butter. saute garlic and onion. Stir in rest of the ingredients (except salmon). Arrange salmon in buttered pan. Top with herb crumb mix. Bake at 400 degrees for 20 to 25 minutes. Serves 4-6
6 tbs butter
1 garlic clove
1/3 copped onion
1/4 tsp tarragon
1 Tbsp chopped parsley
1/4 tsp thyme
dash if nutmeg
dash of mace
1 tsp of salt
1 Tbsp lemon juice
3/4 C dry bread crumbs
melt butter. saute garlic and onion. Stir in rest of the ingredients (except salmon). Arrange salmon in buttered pan. Top with herb crumb mix. Bake at 400 degrees for 20 to 25 minutes. Serves 4-6
Garlic cheese biscuts
Ingredients
2 cups buttermilk baking mix (small box equals 2 cups, Bisquick or Jiffy Mix )
2/3 cup milk
1/2 cup shredded cheddar cheese (extra sharp?)
1/4 cup butter
1/4-1/2 teaspoon garlic powder
Directions
1Preheat oven to 450*.
2Combine mix, milk and cheese with a wooden spoon until soft dough forms.
3Beat vigorously 30 seconds.
4Drop dough by heaping tablespoonfuls onto an ungreased cookie sheet.
5Bake 8-10 minutes until golden brown.
6Combine butter and garlic powder; brush over warm biscuits before removing from cookie sheet.
7Serve warm.
8Makes 10 large biscuits.
2 cups buttermilk baking mix (small box equals 2 cups, Bisquick or Jiffy Mix )
2/3 cup milk
1/2 cup shredded cheddar cheese (extra sharp?)
1/4 cup butter
1/4-1/2 teaspoon garlic powder
Directions
1Preheat oven to 450*.
2Combine mix, milk and cheese with a wooden spoon until soft dough forms.
3Beat vigorously 30 seconds.
4Drop dough by heaping tablespoonfuls onto an ungreased cookie sheet.
5Bake 8-10 minutes until golden brown.
6Combine butter and garlic powder; brush over warm biscuits before removing from cookie sheet.
7Serve warm.
8Makes 10 large biscuits.
Wednesday, May 6, 2009
Raspberry Mouse filling
1 8 oz cream cheese, softened
1 15 oz Polander seedless rasberry all fruit
1 8 oz tub cool whip
whip cream chesse in mixer add all fruit combine well. Whip in cool whip. Put in refrigerator for 30 mins to set.
1 15 oz Polander seedless rasberry all fruit
1 8 oz tub cool whip
whip cream chesse in mixer add all fruit combine well. Whip in cool whip. Put in refrigerator for 30 mins to set.
Sunday, April 26, 2009
buttercream frosting
This recipe was made from trial and error. I made two mixtures of buttercream. One with salted butter which was too buttery (salty) and one with unsalted butter which was still too sweet. So I combined the two and it became the best buttercream I've ever tasted. I use this recipe for all of my cake orders and it is a hit every time!!!
1 stick butter (unsalted)
1 stick butter (salted)
1 cup shortening
2lb bag of confectioner's sugar
3 teaspoons clear vanilla extract
5-6 tablespoons of milk (cold)
Cream butter and shortening. Add clear vanilla extract then add confectioner's sugar. Allow confectioner's sugar to blend well then add milk. For thinner consistency, add more than 6 tablespoons of milk.
Source:
1 stick butter (unsalted)
1 stick butter (salted)
1 cup shortening
2lb bag of confectioner's sugar
3 teaspoons clear vanilla extract
5-6 tablespoons of milk (cold)
Cream butter and shortening. Add clear vanilla extract then add confectioner's sugar. Allow confectioner's sugar to blend well then add milk. For thinner consistency, add more than 6 tablespoons of milk.
Source:
Saturday, April 25, 2009
Wilton Cake Pans
Baking instructions: brease and flusr pans before baking; you may use a vegtabel pan spray or follow recipe directions for treating pans. After baking, cool large cakes on rack for 15 minutes (coller smaller cakes 10 minutes. Run spatula around edge and remove cake from pan. One two layer cake mix yearlds 4-6 cups batter; pund cake mixes yield 3-4 cups batter. Threee inch deep pans should never be filled more that half full. to make one 2 1/2 to 2 3/4 inch high layer; the 14 inch pan takes 15 cups of batter and bakes at 325 doe 75 to 85 minutes; the 10 inch pan takes 8 cups of batter and bakes at 325degrees for 65-75 minutes; the 8 inch pan takes 3 cups of batter and bakes at 350 for 35 to 40 minutes. this size layer , torted, filled and iced with top and bottom border, will make the 3 in layer shown on front of label. Or you may make two 2inch layers. to make on 2 inch layer the 14 inch pan takes 10 cups of batter and bakes at 325 doe 50-55 minutes. the 10 inch pan takes 6 cups of batter and bakes at 350 degrees for 35-40 minutes. the 6 inch pan takes 2 3/4 cups of batter and bakes at 350 degrees for 25-35 minutes.
Decorating Cake
Will hold up to decorating and 3D decorating.
Duncan Hines Yellow (or White) cake mix
4 egg whites
1/2 cup water
1/3 cup vegetable oil
1 small pkg of instant vanilla pudding mix
1 cup sour cream
Preheat oven to 350
Incorporate all ingredients together one by one on low speed.
Make sure to mix thoroughly between each ingredient.
Once all ingredients are mixed turn mixer to medium and mix for approximately 2 minutes.
Bake at 350 for 30 - 35 minutes
Duncan Hines Yellow (or White) cake mix
4 egg whites
1/2 cup water
1/3 cup vegetable oil
1 small pkg of instant vanilla pudding mix
1 cup sour cream
Preheat oven to 350
Incorporate all ingredients together one by one on low speed.
Make sure to mix thoroughly between each ingredient.
Once all ingredients are mixed turn mixer to medium and mix for approximately 2 minutes.
Bake at 350 for 30 - 35 minutes
Wednesday, April 1, 2009
lemon yogart cake
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
Directions
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
Directions
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
Buttermilk Baked Chicken
adapted from Great Food Fast, Martha Stewart
serves 4
Vegetable oil, for baking sheet
8 slices white bread
1 cup buttermilk
1 teaspoon hot-pepper sauce, i used 1/4 teaspoon crushed red pepper flakes
course salt and pepper
3/4 cup grated Parmesan cheese (2 1/2 ounces)
1 teaspoon dried thyme (I used parsley, onion powder and garlic powder)
4 pounds chicken parts (preferably legs, thighs, and wings) rinsed and patted dry
1. Preheat the oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse the bread until it turns into coarse crumbs.
2. In a large bowl, stir together the buttermilk, hot-pepper sauce, 3/4 teaspoon salt and 1/2 teaspoon pepper. In a separate bowl, mix the breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper. (or spices of your choice)
3. Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove the chicken from the liquid, letting the excess drip back in to the bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place the coated chicken pieces on the prepared baking sheet. Leave enough space between the chicken pieces so that they crisp evenly all the way around.
4. Bake until the chicken is golden brow, about 35 minutes.
Note: I let the chicken sit in the buttermilk for a couple of hours to make it even more tender and juicy.
adapted from Great Food Fast, Martha Stewart
serves 4
Vegetable oil, for baking sheet
8 slices white bread
1 cup buttermilk
1 teaspoon hot-pepper sauce, i used 1/4 teaspoon crushed red pepper flakes
course salt and pepper
3/4 cup grated Parmesan cheese (2 1/2 ounces)
1 teaspoon dried thyme (I used parsley, onion powder and garlic powder)
4 pounds chicken parts (preferably legs, thighs, and wings) rinsed and patted dry
1. Preheat the oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse the bread until it turns into coarse crumbs.
2. In a large bowl, stir together the buttermilk, hot-pepper sauce, 3/4 teaspoon salt and 1/2 teaspoon pepper. In a separate bowl, mix the breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper. (or spices of your choice)
3. Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove the chicken from the liquid, letting the excess drip back in to the bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place the coated chicken pieces on the prepared baking sheet. Leave enough space between the chicken pieces so that they crisp evenly all the way around.
4. Bake until the chicken is golden brow, about 35 minutes.
Note: I let the chicken sit in the buttermilk for a couple of hours to make it even more tender and juicy.
Saturday, February 21, 2009
Cream Cheese Fosting
* 1/2 cup butter, softened
* 8 ounces cream cheese
* 2 1/2 cups confectioners' sugar add up to 4 Cups to make sweeter
* 2 teaspoons vanilla extract
DIRECTIONS
1. Beat softened butter and cream cheese until well blended.
2. Add powdered sugar and vanilla. Beat until creamy.
* 8 ounces cream cheese
* 2 1/2 cups confectioners' sugar add up to 4 Cups to make sweeter
* 2 teaspoons vanilla extract
DIRECTIONS
1. Beat softened butter and cream cheese until well blended.
2. Add powdered sugar and vanilla. Beat until creamy.
Tuesday, February 10, 2009
baked beans and corn bread
SOUTHERN BAKED BEANS
submitted by Erin
1 quart baked beans (1 large can or 2 16-oz cans)
1 16-oz can kidney beans, drained
1 16-oz can garbanzo beans, drained
½ lb bacon
1 lb ground beef
1 small onion, diced
1 bell pepper, chopped
1 stalk celery, chopped
½ c. brown sugar-use approx 1/3 C sugar
2 Tb molasses-omitted, did not have
¼ c. ketchup
¼ c. barbeque sauce (This time I used Famous Dave's Rich & Sassy and it was great!)
¼ tsp chili powder
1 tsp mustard
2 Tb Worcestershire sauce
about 1 1/2 cups water-I omitted
Brown beef, drain. Cook bacon, drain, and chop. Saute diced onion, bell pepper, and celery in same pan. Add remaining ingredients together in a large pot and heat thoroughly. Add water to your liking (as it heats up, it will thin a little). You may let it simmer, covered, on low for up to an hour, stirring every 15 minutes. Or you can serve it after simmering for 10 minutes.
Z'TEJAS CORNBREAD
(It seems like all the other cornbread recipes I have tried have been either super oily, super sugary, super dry, or super bland. This one is just super! :) It's moist, has a great texture, and tastes fabulous. I halved this and used a glass 8x8 pan.)
1 1/2 cup corn meal 3/4 C corn meal
1 1/2 cup flour 3/4 C flour
1/2 cup sugar 1/4 C sugar
1 tablespoon baking powder 1/2 tbs baking powder
1 tablespoon baking soda 1/2 Tbs baking soda
3/4 teaspoon salt 1/3 tsp salt
1 cup plain yogurt 1/2 C plain yogurat
1/2 cup creamed corn 1/4 C creamed corn
1/2 cup frozen corn 1/4 C frozen corn
1 1/2 cups buttermilk or 3/4 C buttermilk
1 1/2C milk and 11/2 TBS of lemon juice
3 eggs, slightly beaten 2 eggs
1/3 cup butter, melted 3Tbs butter, melted
Mix all dry ingredients together in a medium bowl. In a large mixing bowl, whisk yogurt, buttermilk, eggs and butter together. Add the creamed corn and frozen corn. Pour into a greased 9X13 pan or use a buttered cast iron skillet and fill the skillet 1/2 full (if using a skillet you will have leftover batter so go ahead and make some cornbread muffins or a smaller pan of bread). Bake at 375 degrees for about 20 minutes my oven 30 minutes.(check with a toothpick that should come out clean).
submitted by Erin
1 quart baked beans (1 large can or 2 16-oz cans)
1 16-oz can kidney beans, drained
1 16-oz can garbanzo beans, drained
½ lb bacon
1 lb ground beef
1 small onion, diced
1 bell pepper, chopped
1 stalk celery, chopped
½ c. brown sugar-use approx 1/3 C sugar
2 Tb molasses-omitted, did not have
¼ c. ketchup
¼ c. barbeque sauce (This time I used Famous Dave's Rich & Sassy and it was great!)
¼ tsp chili powder
1 tsp mustard
2 Tb Worcestershire sauce
about 1 1/2 cups water-I omitted
Brown beef, drain. Cook bacon, drain, and chop. Saute diced onion, bell pepper, and celery in same pan. Add remaining ingredients together in a large pot and heat thoroughly. Add water to your liking (as it heats up, it will thin a little). You may let it simmer, covered, on low for up to an hour, stirring every 15 minutes. Or you can serve it after simmering for 10 minutes.
Z'TEJAS CORNBREAD
(It seems like all the other cornbread recipes I have tried have been either super oily, super sugary, super dry, or super bland. This one is just super! :) It's moist, has a great texture, and tastes fabulous. I halved this and used a glass 8x8 pan.)
1 1/2 cup corn meal 3/4 C corn meal
1 1/2 cup flour 3/4 C flour
1/2 cup sugar 1/4 C sugar
1 tablespoon baking powder 1/2 tbs baking powder
1 tablespoon baking soda 1/2 Tbs baking soda
3/4 teaspoon salt 1/3 tsp salt
1 cup plain yogurt 1/2 C plain yogurat
1/2 cup creamed corn 1/4 C creamed corn
1/2 cup frozen corn 1/4 C frozen corn
1 1/2 cups buttermilk or 3/4 C buttermilk
1 1/2C milk and 11/2 TBS of lemon juice
3 eggs, slightly beaten 2 eggs
1/3 cup butter, melted 3Tbs butter, melted
Mix all dry ingredients together in a medium bowl. In a large mixing bowl, whisk yogurt, buttermilk, eggs and butter together. Add the creamed corn and frozen corn. Pour into a greased 9X13 pan or use a buttered cast iron skillet and fill the skillet 1/2 full (if using a skillet you will have leftover batter so go ahead and make some cornbread muffins or a smaller pan of bread). Bake at 375 degrees for about 20 minutes my oven 30 minutes.(check with a toothpick that should come out clean).
chocolate bundt cake
Super Moist Chocolate Bundt Cake
submitted by Melanie Christensen
1 devils food cake mix
1 -4 serving instant chocolate pudding mix
4 large eggs
1 cup sour cream
½ cup warm water
½ cup vegetable oil
1 ½ cups semi sweet chocolate chips
Place all ingredients except chocolate chips, in a large mixing bowl. Blend with electric mixer 1 minute.
Stir down sides. Continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into prepared bundt pan.
Bake 45-50 minutes at 350. Cool 20 minutes. Invert onto serving platter.
Frosting:
8 Tbsp butter (not margarine)
4 Tbsp cocoa powder
1/3 cup evaporated milk (I used 2%-it worked great)
4 cups sifted powdered sugar
Melt butter in medium saucepan over low heat. Whisk in cocoa and milk. Bring mixture just to boil, stirring constantly. Remove from heat. Beat in powdered sugar with electric mixer until thickened and smooth. Pour warm frosting over warm cake. This recipe makes a lot of frosting.
submitted by Melanie Christensen
1 devils food cake mix
1 -4 serving instant chocolate pudding mix
4 large eggs
1 cup sour cream
½ cup warm water
½ cup vegetable oil
1 ½ cups semi sweet chocolate chips
Place all ingredients except chocolate chips, in a large mixing bowl. Blend with electric mixer 1 minute.
Stir down sides. Continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into prepared bundt pan.
Bake 45-50 minutes at 350. Cool 20 minutes. Invert onto serving platter.
Frosting:
8 Tbsp butter (not margarine)
4 Tbsp cocoa powder
1/3 cup evaporated milk (I used 2%-it worked great)
4 cups sifted powdered sugar
Melt butter in medium saucepan over low heat. Whisk in cocoa and milk. Bring mixture just to boil, stirring constantly. Remove from heat. Beat in powdered sugar with electric mixer until thickened and smooth. Pour warm frosting over warm cake. This recipe makes a lot of frosting.
Wednesday, February 4, 2009
lemon streusel muffins
Lemon Streusel Muffins
submitted by Brittany
1 1/2 cups flour
1 cup sugar
1/4 tsp baking powder
1/4 tsp salt
2 eggs
1/2 cup plain yogurt
1/2 cup butter, melted
1 Tb grated lemon peel
2 tsp fresh lemon juice
For the streusel:
3 Tb flour
3 Tb sugar
1 Tb cold butter
For the glaze:
1/4 cup powdered sugar
1 Tb fresh lemon juice
In a large bowl, combine the flour, sugar, baking soda and salt. Set aside. In a medium bowl, whisk together the eggs, yogurt, butter, lemon peel and lemon juice. Stir the wet ingredients into the dry ingredients. Mix, just until moistened. Let batter rest for 5 minutes. Grease or paper line muffin cups and fill the cups 3/4 full.
In a small bowl, combine flour, sugar and butter. Using your hands or a pastry blender, mix until it resembles coarse crumbs. Sprinkle the streusel over the batter.
Bake muffins at 350 degrees for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean. Cool for 5 minutes and remove onto a wire rack.
Mix together the powdered sugar and enough lemon juice to make a thin glaze. Drizzle over warm muffins.
*this makes 12 muffins. Don't be afraid to double it though - it works great.
submitted by Brittany
1 1/2 cups flour
1 cup sugar
1/4 tsp baking powder
1/4 tsp salt
2 eggs
1/2 cup plain yogurt
1/2 cup butter, melted
1 Tb grated lemon peel
2 tsp fresh lemon juice
For the streusel:
3 Tb flour
3 Tb sugar
1 Tb cold butter
For the glaze:
1/4 cup powdered sugar
1 Tb fresh lemon juice
In a large bowl, combine the flour, sugar, baking soda and salt. Set aside. In a medium bowl, whisk together the eggs, yogurt, butter, lemon peel and lemon juice. Stir the wet ingredients into the dry ingredients. Mix, just until moistened. Let batter rest for 5 minutes. Grease or paper line muffin cups and fill the cups 3/4 full.
In a small bowl, combine flour, sugar and butter. Using your hands or a pastry blender, mix until it resembles coarse crumbs. Sprinkle the streusel over the batter.
Bake muffins at 350 degrees for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean. Cool for 5 minutes and remove onto a wire rack.
Mix together the powdered sugar and enough lemon juice to make a thin glaze. Drizzle over warm muffins.
*this makes 12 muffins. Don't be afraid to double it though - it works great.
Tuesday, February 3, 2009
kneaders bread pudding
Kneaders Raspberry Bread Pudding
submitted by Melanie
Cream Mix
1 1/2 loaves aged, white bread
1 quart heavy cream
3 cups sugar
1 egg
1 teaspoon vanilla
In large bowl combine cream, sugar, egg and vanilla. Cut bread into 1 1/2" cubes and add to cream mixture, coating bread well. Let stand 30 minutes stirring every 5 minutes to allow cream to absorb completely.
Fruit Filling
5 cups frozen raspberries
1 cup sugar
1/2 cup apple juice
Combine raspberries, sugar and apple juice, stirring until sugar is dissolved.
Layer a 9x13 dark baking dish 3/4 full with bread mixture, pour fruit filling over bread mixture, spreading evenly, top with remaining bread. Bake 40 minutes at 375 degrees. Serve warm. Top with vanilla sauce.
Vanilla Sauce
1 1/3 cup butter
5 tablespoons flour
3 cups heavy cream
2 teaspoons vanilla
1/3 cup sugar
Over medium heat melt butter, and add flour stir 10 minutes until it has a nutty aroma, do not brown. Add salt, cream and sugar and boil till mixture is thick, remove from heat adding vanilla. Serve this wonderful sauce cold.
submitted by Melanie
Cream Mix
1 1/2 loaves aged, white bread
1 quart heavy cream
3 cups sugar
1 egg
1 teaspoon vanilla
In large bowl combine cream, sugar, egg and vanilla. Cut bread into 1 1/2" cubes and add to cream mixture, coating bread well. Let stand 30 minutes stirring every 5 minutes to allow cream to absorb completely.
Fruit Filling
5 cups frozen raspberries
1 cup sugar
1/2 cup apple juice
Combine raspberries, sugar and apple juice, stirring until sugar is dissolved.
Layer a 9x13 dark baking dish 3/4 full with bread mixture, pour fruit filling over bread mixture, spreading evenly, top with remaining bread. Bake 40 minutes at 375 degrees. Serve warm. Top with vanilla sauce.
Vanilla Sauce
1 1/3 cup butter
5 tablespoons flour
3 cups heavy cream
2 teaspoons vanilla
1/3 cup sugar
Over medium heat melt butter, and add flour stir 10 minutes until it has a nutty aroma, do not brown. Add salt, cream and sugar and boil till mixture is thick, remove from heat adding vanilla. Serve this wonderful sauce cold.
Monday, February 2, 2009
hash brwn potato casserole
2C grated cheddar cheese
2Cans cream of chicken soup
1C sour cream
1/2C chopped onion
1/4C melted butter
1/4 tsp salt
1/4 tsp pepper
1(32 oz) pkg of frozen shredded hash browns, thawed
1 TBS melted butter
combine cheese, soup, sour cream, onion, butter, salt, pepper. mix well. fold in thawed hash browns. pour into 13x9 pan;. toss corn flakes and 1tbsp of butter sprinkle over casserole. Cook 350 dgrees for 45 min.
2Cans cream of chicken soup
1C sour cream
1/2C chopped onion
1/4C melted butter
1/4 tsp salt
1/4 tsp pepper
1(32 oz) pkg of frozen shredded hash browns, thawed
1 TBS melted butter
combine cheese, soup, sour cream, onion, butter, salt, pepper. mix well. fold in thawed hash browns. pour into 13x9 pan;. toss corn flakes and 1tbsp of butter sprinkle over casserole. Cook 350 dgrees for 45 min.
Mac and cheese
8 oz of elbow macaroni
8 oz cheddar cheese
12 oz cottage cheese
8 oz sour cream
1/4 C parmeasan cheese
salt/pepper
1 C dry bread crumbs
1/4 C melted butter
Cook macaroni. Combine cheeses together. sprinkle bread crumbs on top with melted butter. cook 350 degrees for 30 min.
8 oz cheddar cheese
12 oz cottage cheese
8 oz sour cream
1/4 C parmeasan cheese
salt/pepper
1 C dry bread crumbs
1/4 C melted butter
Cook macaroni. Combine cheeses together. sprinkle bread crumbs on top with melted butter. cook 350 degrees for 30 min.
Shepard pie
1 small onion
1/2 lb extralean ground beef
1 lg can veg-all
1 can tomato soup
instant potatoes to cover
brwn ground beef and onion. drain. add soup to ground beef. spread on bottom of pan. drain veg-all, layer it on top of meat. layer mashed potatoes on top. Bake at 350 degrees for 30 min. Sprinkle cheese on top.
1/2 lb extralean ground beef
1 lg can veg-all
1 can tomato soup
instant potatoes to cover
brwn ground beef and onion. drain. add soup to ground beef. spread on bottom of pan. drain veg-all, layer it on top of meat. layer mashed potatoes on top. Bake at 350 degrees for 30 min. Sprinkle cheese on top.
chicken nuggets
Cut boneless skinless chicken breasts into small pieces
Batter:
3/4 C flour
2TBS cornstarch
1/4tsp baking soda
1/2 tsp salt
1/4 tsp sugar
1/8 tsp baking powder
3/4C water
dip chicken in batter and deep fry until golden brown
Batter:
3/4 C flour
2TBS cornstarch
1/4tsp baking soda
1/2 tsp salt
1/4 tsp sugar
1/8 tsp baking powder
3/4C water
dip chicken in batter and deep fry until golden brown
Ogden temple Chicken
2-3 chicken breast cooked
1 Can cream of mushroom soup
1 Can cream of chicken soup
1 Can Cheddar cheese soup
11/2 C water
1/2 C rice uncooked
1 box MJB long grain wild rice
stir together, place in casserole dish. Bake at 325 degrees for 11/2 hours
1 Can cream of mushroom soup
1 Can cream of chicken soup
1 Can Cheddar cheese soup
11/2 C water
1/2 C rice uncooked
1 box MJB long grain wild rice
stir together, place in casserole dish. Bake at 325 degrees for 11/2 hours
Crumb Baked French toast
2 eggs well beaten
1/4 C butter melted
1/2 tsp salt
2 C corn flake crumbs
1/2 tsp valilla
1/2 C milk
6-10 slices of texas toast
dip bread in mixture of mil, eggs, valilla, butter, and salt. Then dip in corn flakes. Bake at 450 degrees for 10 min. serve with cinnamon syrup
Cinnamon Syrup:
11/3 C sugar
1/3 C water
2/3 C corn syrup
1 tsp cinnamon
1 5 oz can evaporated milk
1/2 tsp almond extract
1TBS butter
1/4 C butter melted
1/2 tsp salt
2 C corn flake crumbs
1/2 tsp valilla
1/2 C milk
6-10 slices of texas toast
dip bread in mixture of mil, eggs, valilla, butter, and salt. Then dip in corn flakes. Bake at 450 degrees for 10 min. serve with cinnamon syrup
Cinnamon Syrup:
11/3 C sugar
1/3 C water
2/3 C corn syrup
1 tsp cinnamon
1 5 oz can evaporated milk
1/2 tsp almond extract
1TBS butter
Playdough
3C four
1/2 C salt
1TBS powdered alum
3TBS oil
2C boiling Water
Food coloring if desired
stir first 3 ingreddients. Mix remaining ingredients.
Add both mixtures together in Kitchen-Aid mixer. Store in air tight container.
1/2 C salt
1TBS powdered alum
3TBS oil
2C boiling Water
Food coloring if desired
stir first 3 ingreddients. Mix remaining ingredients.
Add both mixtures together in Kitchen-Aid mixer. Store in air tight container.
Caramal Popcorn
2C bwn sugar
2C butter
1C Karo syrup
1can sweetened condensed milk
Boil until soft ball stage approx 10 min
Pour over 3 Cups of Popcorn
2C butter
1C Karo syrup
1can sweetened condensed milk
Boil until soft ball stage approx 10 min
Pour over 3 Cups of Popcorn
My Favorite Granola
3 ¼ cups Oats (Old Fashioned or Quick—any combination)
1 ¼ cup white wheat flour-freshly ground if possible
1 1/3 cup shredded coconut
¼ cup flax seed (optional)
1 cup or more coarsely chopped almonds and/or pecans
1 cup brown sugar
1 stick butter
1/3 cup water
½ tsp salt
1 tsp vanilla
½ tsp cinnamon
½ tsp cardamom
Preheat oven to 300. In a large mixing bowl combine the oats, flour, flax seed, coconut and nuts. Set aside. In a saucepan over medium heat, combine brown sugar, butter, and water and heat until the butter has melted and the mixture is bubbly. Using a wooden spoon, stir the mixture together until smooth, and then stir in the salt, vanilla and spices. Pour mixture over the oats mixture and stir will to coat. Let stand for about 10 minutes.
Spread mixture on a large baking sheet, separating it into irregular clumps with your fingers, and allowing space between clumps for the hot air to circulate. Slide it into the middle of the oven and bake until the top is golden brown, about 15 minutes. Remove from the oven and stir to break up the mixture into medium sized clumps. Return to the oven and bake again for 15 minutes before stirring again. Bake for another 15 minutes or until the granola is uniform golden brown and completely dry—this usually takes me about 45 minutes . Cool completely on a wire rack. Store in an air tight container.
1 ¼ cup white wheat flour-freshly ground if possible
1 1/3 cup shredded coconut
¼ cup flax seed (optional)
1 cup or more coarsely chopped almonds and/or pecans
1 cup brown sugar
1 stick butter
1/3 cup water
½ tsp salt
1 tsp vanilla
½ tsp cinnamon
½ tsp cardamom
Preheat oven to 300. In a large mixing bowl combine the oats, flour, flax seed, coconut and nuts. Set aside. In a saucepan over medium heat, combine brown sugar, butter, and water and heat until the butter has melted and the mixture is bubbly. Using a wooden spoon, stir the mixture together until smooth, and then stir in the salt, vanilla and spices. Pour mixture over the oats mixture and stir will to coat. Let stand for about 10 minutes.
Spread mixture on a large baking sheet, separating it into irregular clumps with your fingers, and allowing space between clumps for the hot air to circulate. Slide it into the middle of the oven and bake until the top is golden brown, about 15 minutes. Remove from the oven and stir to break up the mixture into medium sized clumps. Return to the oven and bake again for 15 minutes before stirring again. Bake for another 15 minutes or until the granola is uniform golden brown and completely dry—this usually takes me about 45 minutes . Cool completely on a wire rack. Store in an air tight container.
Orange-Craisin Scones
1/2 c Craisins
1/3 c butter
1 3/4 c flour
3 Tb sugar
2 1/2 tsp baking powder
1/4 tsp salt
1 Tb grated orange peel
1 egg, beaten
4-6 Tb half-and-half
1 egg white, beaten
1/4 c chopped pecans (optional)
Preheat oven to 400. Soak Craisins in warm water for 10 minutes to soften; drain. Cut butter into flour, sugar, baking powder, and salt with pastry blender until mixture resembles fine crumbs. Stir in orange peel, egg, currants and just enough half-and-half until dough leaves sides of bowl. Turn dough onto lightly floured surface. Knead lightly 10 times. Divide dough into 2 parts. Roll or pat into two 6-inch circles about 1/2 inch thick. Place on ungreased cookie sheet; brush with beaten egg white. (If using chopped nuts, sprinkle a few on top.) Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Cut into wedges to serve.
1/3 c butter
1 3/4 c flour
3 Tb sugar
2 1/2 tsp baking powder
1/4 tsp salt
1 Tb grated orange peel
1 egg, beaten
4-6 Tb half-and-half
1 egg white, beaten
1/4 c chopped pecans (optional)
Preheat oven to 400. Soak Craisins in warm water for 10 minutes to soften; drain. Cut butter into flour, sugar, baking powder, and salt with pastry blender until mixture resembles fine crumbs. Stir in orange peel, egg, currants and just enough half-and-half until dough leaves sides of bowl. Turn dough onto lightly floured surface. Knead lightly 10 times. Divide dough into 2 parts. Roll or pat into two 6-inch circles about 1/2 inch thick. Place on ungreased cookie sheet; brush with beaten egg white. (If using chopped nuts, sprinkle a few on top.) Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Cut into wedges to serve.
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