Creamy Vanilla Pudding
Submitted by Erin ~ www.sisterscafe.blogspot.com
Printable Recipe
1/3 c. sugar
2 T. cornstarch
1/8 tsp salt
2 c. milk
2 egg yolks, slightly beaten
2 T. margarine or butter, softened
2 tsp vanilla
Mix sugar, cornstarch and salt in a 2 quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir one minute. Remove from heat; stir in margarine and vanilla. Pour into dessert dishes. Cool slightly and serve warm. Refrigerate leftovers. Makes 4 servings.
Saturday, March 27, 2010
Saturday, February 13, 2010
Pecan Bars
Hello AGAIN! I promise I won't bug you anymore after this.
I had a couple of requests for the pecan bar recipe, so here it is...
Crust
1 1/4 pounds unsalted butter, room temperature
3/4 c granulated sugar
3 extra large eggs
3/4 tsp pure vanilla extract
4 1/2 c all purpose flour
1/2 tsp baking powder
1/4 tsp salt
Topping
1 pound unsalted butter
1 c good honey (as opposed to the bad kind ;)
3 c brown sugar, packed
1 tsp grated lemon zest
1 tsp grated orange zest
1/4 c heavy cream
2 pounds pecans, coarsely chopped
Preheat oven to 350.
for the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with paddle attachment, until light, about 3 min. Add the eggs and vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingred into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18x12x1 inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 min, until crust is set but not browned. Allow to cool.
For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil 3 min. Remove from heat. Stir in cream and pecans. Pour over crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 min, until filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.
****The filling will bubble over the edge. Place a larger baking sheet or aluminum foil on the lower oven rack, to catch the drips.****
I had a couple of requests for the pecan bar recipe, so here it is...
Crust
1 1/4 pounds unsalted butter, room temperature
3/4 c granulated sugar
3 extra large eggs
3/4 tsp pure vanilla extract
4 1/2 c all purpose flour
1/2 tsp baking powder
1/4 tsp salt
Topping
1 pound unsalted butter
1 c good honey (as opposed to the bad kind ;)
3 c brown sugar, packed
1 tsp grated lemon zest
1 tsp grated orange zest
1/4 c heavy cream
2 pounds pecans, coarsely chopped
Preheat oven to 350.
for the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with paddle attachment, until light, about 3 min. Add the eggs and vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingred into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18x12x1 inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 min, until crust is set but not browned. Allow to cool.
For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil 3 min. Remove from heat. Stir in cream and pecans. Pour over crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 min, until filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.
****The filling will bubble over the edge. Place a larger baking sheet or aluminum foil on the lower oven rack, to catch the drips.****
Thursday, February 4, 2010
Starbucks Carmel Apple Cider
Ingredients
* Apple cider
* 3/4-1 oz. Starbucks Cinnamon Syrup
* Whipped cream
* Starbucks Caramel Sauce
Directions
Steam or heat (stovetop/ microwave) desired serving amount of Apple Cider to 150 degrees. Add Starbucks Cinnamon Syrup to serving cup (3/4 oz. for a 12 oz. drink, 1 oz. for a 16 oz. drink). Pour on heated cider, leaving about 1/4 inch from the top of cup. Top with whipped cream and drizzle on Starbucks Caramel Sauce.
* Apple cider
* 3/4-1 oz. Starbucks Cinnamon Syrup
* Whipped cream
* Starbucks Caramel Sauce
Directions
Steam or heat (stovetop/ microwave) desired serving amount of Apple Cider to 150 degrees. Add Starbucks Cinnamon Syrup to serving cup (3/4 oz. for a 12 oz. drink, 1 oz. for a 16 oz. drink). Pour on heated cider, leaving about 1/4 inch from the top of cup. Top with whipped cream and drizzle on Starbucks Caramel Sauce.
Wednesday, January 13, 2010
Dipped Ginger snaps
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.
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.
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.
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