Dipped Gingersnaps Michelle Breck
2 cups sugar 1 Tablespoon ground ginger
1 ½ cups vegetable oil 2 teaspoons cinnamon
2 eggs 1 teaspoon salt
½ cup molasses Additional sugar
4 cups flour 2 (12oz) pkg. vanilla baking chips
4 teaspoons baking soda ¼ cup shortening
In a mixing bowl, combine sugar and oil; mixing well. Add eggs one at a time, beating well after each addition. Stir in molasses. Combine dry ingredients; gradually add to creamed mixture and mix well. Shape into ¾ inch balls and roll in sugar. Place 2 inches apart on an ungreased baking sheet. Bake at 350 degrees for 10-12 minutes or until cookie springs back when touched lightly. Remove to wire racks to cool. Melt chips with shortening in a small saucepan over low heat. Dip the cookies halfway; shake off excess. Place on waxed paper lined baking sheets to harden. Make about 4 ½ dozen.
Wednesday, January 13, 2010
Sunday, January 10, 2010
Creme Brulee
My Absolute Favorite!!!
8 egg yolks
1/3 cup sugar
2 cups heavy cream
1 tsp pure vanilla extract
1 vanilla bean, split and the goo in the middle scraped out
Sugar, for caramelizing
Set oven to 300 degrees. Set a kettle of water over low heat to simmer.
Beat the egg yolks and sugar on high speed until light yellow and smooth. Add the cream and the vanilla extract. Beat until combined.
Place a mesh strainer over a pitcher or batter bowl. Pour egg mixture through the strainer into the pitcher. Transfer the strainer to the mixing bowl and pour the egg mixture back in. Then again, transfer the strainer to the pitcher and pour the egg mixture through it. That should equal three times through the strainer. Add the vanilla goo and lightly stir with a wooden spoon.
Divide the egg mixture between eight ramekins. Place in a large pan and then pour warm water in the pan making a water bath. Add enough water so it comes half way up the ramekins.
Bake for 50-60 minutes, or until the tops are light brown and top springs back when touched. Let cool completely in the water bath and then chill in the fridge for at least 2 hours or up to 1 day.
Just before serving, sprinkle a small layer of sugar on top and shake off the excess. With a kitchen torch, burn the sugar on top until dark brown and caramelized. Bon appetite!
Rookie’s Notes: When pouring the water bath, do it when the pan is already in the oven. It is easier to take a pan of water out of the oven than it is to put it in. Also, we use raw sugar for the caramelizing.
8 egg yolks
1/3 cup sugar
2 cups heavy cream
1 tsp pure vanilla extract
1 vanilla bean, split and the goo in the middle scraped out
Sugar, for caramelizing
Set oven to 300 degrees. Set a kettle of water over low heat to simmer.
Beat the egg yolks and sugar on high speed until light yellow and smooth. Add the cream and the vanilla extract. Beat until combined.
Place a mesh strainer over a pitcher or batter bowl. Pour egg mixture through the strainer into the pitcher. Transfer the strainer to the mixing bowl and pour the egg mixture back in. Then again, transfer the strainer to the pitcher and pour the egg mixture through it. That should equal three times through the strainer. Add the vanilla goo and lightly stir with a wooden spoon.
Divide the egg mixture between eight ramekins. Place in a large pan and then pour warm water in the pan making a water bath. Add enough water so it comes half way up the ramekins.
Bake for 50-60 minutes, or until the tops are light brown and top springs back when touched. Let cool completely in the water bath and then chill in the fridge for at least 2 hours or up to 1 day.
Just before serving, sprinkle a small layer of sugar on top and shake off the excess. With a kitchen torch, burn the sugar on top until dark brown and caramelized. Bon appetite!
Rookie’s Notes: When pouring the water bath, do it when the pan is already in the oven. It is easier to take a pan of water out of the oven than it is to put it in. Also, we use raw sugar for the caramelizing.
Left over Canberry Sauce
Do you still have leftover cranberry sauce? Make a cranberry milkshake. A big scoop of cranberry sauce, a few scoops of vanilla ice cream and a splash of milk.
speghetti Carbonarra
Ingredients
* 1 pound spaghetti
* 1 tablespoon olive oil
* 8 slices bacon, diced
* 1 tablespoon olive oil
* 1 onion, chopped
* 1 clove garlic, minced
* 1/4 cup dry white wine (optional)
* 4 eggs
* 1/2 cup grated Parmesan cheese
* 1 pinch salt and black pepper to taste
* 2 tablespoons chopped fresh parsley
* 2 tablespoons grated Parmesan cheese
Directions
1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
4. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.
* 1 pound spaghetti
* 1 tablespoon olive oil
* 8 slices bacon, diced
* 1 tablespoon olive oil
* 1 onion, chopped
* 1 clove garlic, minced
* 1/4 cup dry white wine (optional)
* 4 eggs
* 1/2 cup grated Parmesan cheese
* 1 pinch salt and black pepper to taste
* 2 tablespoons chopped fresh parsley
* 2 tablespoons grated Parmesan cheese
Directions
1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
4. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.
sweet potatoe fries
Ingredients
3 medium size sweet potatoes or yams
1/2 cup oil
Salt
Methods/steps
Cut and peel,if desired, potatos: lengthwise into 1/2 inch thick French-fry strips. Panfry Method: In large skillet over medium heat, heat oil; panfry until cooked through and lightly browned, about 6 to 7 minutes. Using a slotted metal spoon, transfer French fries to absorbent paper to drain. Sprinkle with small amount of salt. Oven Method: Heat oven to 400 degrees. In large bowl, toss cut potatoes with 1/4 cup oil to coat evenly. On 1 to 2 baking sheets, arrange in single layer; bake until golden on bottom, about 15 minutes. Using a spatula, turn potatoes and bake until golden all over, about 15 additional minutes. Remove from oven; transfer to absorbent paper to drain.
3 medium size sweet potatoes or yams
1/2 cup oil
Salt
Methods/steps
Cut and peel,if desired, potatos: lengthwise into 1/2 inch thick French-fry strips. Panfry Method: In large skillet over medium heat, heat oil; panfry until cooked through and lightly browned, about 6 to 7 minutes. Using a slotted metal spoon, transfer French fries to absorbent paper to drain. Sprinkle with small amount of salt. Oven Method: Heat oven to 400 degrees. In large bowl, toss cut potatoes with 1/4 cup oil to coat evenly. On 1 to 2 baking sheets, arrange in single layer; bake until golden on bottom, about 15 minutes. Using a spatula, turn potatoes and bake until golden all over, about 15 additional minutes. Remove from oven; transfer to absorbent paper to drain.
papa murphy's chicken garlic pizza
Ingredients
* Sauce
* 1 Cup of Ranch dressing
* 1 Tablespoon of minced garlic (garlic in a jar is perfectly fine)
* Toppings and Crust
* 1 Cup of cooked, diced chicken
* 1/2 of a red onion (cut in rings)
* 1/2 of a tomato (chopped)
* 1/2 a cup of sliced mushrooms
* 1 cup of mozzarella cheese (shredded)
* 1 pizza crust (store bought or homemade)
Directions
1. Mix the ranch and garlic together and put on the crust
2. Top with chicken, onion, tomato, mushrooms, and cheese
3. Bake at 350 degrees for 15 minutes or until crust is done and cheese is melted
4. Top with Parmesan cheese
* Sauce
* 1 Cup of Ranch dressing
* 1 Tablespoon of minced garlic (garlic in a jar is perfectly fine)
* Toppings and Crust
* 1 Cup of cooked, diced chicken
* 1/2 of a red onion (cut in rings)
* 1/2 of a tomato (chopped)
* 1/2 a cup of sliced mushrooms
* 1 cup of mozzarella cheese (shredded)
* 1 pizza crust (store bought or homemade)
Directions
1. Mix the ranch and garlic together and put on the crust
2. Top with chicken, onion, tomato, mushrooms, and cheese
3. Bake at 350 degrees for 15 minutes or until crust is done and cheese is melted
4. Top with Parmesan cheese
Subscribe to:
Posts (Atom)