Blueberry Bake
"This low fat, low sugar dessert is great made with blackberries, too! Preparation time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."
Original Recipe Yield 1 - 8x11 inch baking dish
Ingredients
* 1 cup whole wheat pastry flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1 tablespoon white sugar
* 1/2 cup lowfat buttermilk
* 2 tablespoons honey
* 1 tablespoon white sugar
* 1 tablespoon cornstarch
* 1 teaspoon ground cinnamon
* 1 cup water
* 2 tablespoons lemon juice
* 3 cups fresh blueberries
Directions
1. Preheat oven to 400 degrees F (200 degrees C).
2. To Make Biscuit Topping: In a medium bowl combine flour, baking powder, baking soda, and 1 tablespoon sugar. Mix well then stir in buttermilk just until all ingredients are moistened and dough forms a ball. Set aside.
3. To Make Berry Filling: In a large saucepan combine honey, 1 tablespoon sugar, cornstarch, cinnamon, water, and lemon juice. Mix until smooth, then add berries. Simmer over medium heat, stirring gently, until thickened (about 10 minutes). Spoon berry mixture into an 8x11 inch nonstick casserole dish.
4. Drop biscuit dough onto berry mixture by tablespoonfuls.
5. Bake in preheated oven for 20 minutes, or until biscuits are lightly browned.
Amount Per Serving Calories: 150 | Total Fat: 0.7g | Cholesterol: < 1mg
Friday, December 24, 2010
Warm Apple Cinnamon Cobbler Recipe
"This warm apple cobbler is topped with an easy biscuit recipe. Preparation time is 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."
Ingredients
* 4 apples - peeled, cored and sliced
* 1 cup water
* 2 teaspoons ground cinnamon
* 2 tablespoons cornstarch
* 1/4 cup fructose (fruit sugar)
* 1 cup whole wheat pastry flour
* 1 teaspoon baking powder
* 1/4 cup canola oil
* 1 tablespoon honey
* 1/2 cup lowfat buttermilk
Directions
1. Preheat oven to 375 degrees F ( 190 degrees C).
2. In a large saucepan over medium heat, combine the apples, water, cinnamon, cornstarch and fructose. Cook until apples are soft and mixture is thickened, about 10 minutes.
3. Pour the apple mixture into a casserole dish.
4. Prepare biscuit dough by combining the whole-wheat pastry flour and baking powder. Add the oil and stir until well mixed. Add the honey and buttermilk; stir with a fork until flour mixture is moist. Add additional milk if necessary.
5. Drop biscuit dough by tablespoons on top of apples. Bake for 20 minutes or until biscuits are golden brown. Serve warm.
"This warm apple cobbler is topped with an easy biscuit recipe. Preparation time is 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."
Ingredients
* 4 apples - peeled, cored and sliced
* 1 cup water
* 2 teaspoons ground cinnamon
* 2 tablespoons cornstarch
* 1/4 cup fructose (fruit sugar)
* 1 cup whole wheat pastry flour
* 1 teaspoon baking powder
* 1/4 cup canola oil
* 1 tablespoon honey
* 1/2 cup lowfat buttermilk
Directions
1. Preheat oven to 375 degrees F ( 190 degrees C).
2. In a large saucepan over medium heat, combine the apples, water, cinnamon, cornstarch and fructose. Cook until apples are soft and mixture is thickened, about 10 minutes.
3. Pour the apple mixture into a casserole dish.
4. Prepare biscuit dough by combining the whole-wheat pastry flour and baking powder. Add the oil and stir until well mixed. Add the honey and buttermilk; stir with a fork until flour mixture is moist. Add additional milk if necessary.
5. Drop biscuit dough by tablespoons on top of apples. Bake for 20 minutes or until biscuits are golden brown. Serve warm.
Tuesday, December 21, 2010
Chicken, and Pancetta Bites
Rachael Ray
Fun easy appetizer
* 2 pounds chicken breast tenderloins or boneless, skinless chicken thighs
* A drizzle balsamic vinegar
* A drizzle extra-virgin olive oil
* Salt and pepper
* 24 slices pancetta, available at deli counter
* 1 package 3 or 4-inch wooden party picks
Directions
Preheat griddle or grill pan over medium to high heat.
Cut chicken into large chunks: cut a tenderloin in half or cut a thigh into 3 chunks. Drizzle chicken with balsamic and oil and toss to coat. Wash hands and season chicken with salt and pepper.
Place a half piece of chicken and wrap with 1 slice of pancetta. Skewer to secure and place on grill. Wash hands again. Grill chicken bites 4 to 5 minutes on each side.
Rachael Ray
Fun easy appetizer
* 2 pounds chicken breast tenderloins or boneless, skinless chicken thighs
* A drizzle balsamic vinegar
* A drizzle extra-virgin olive oil
* Salt and pepper
* 24 slices pancetta, available at deli counter
* 1 package 3 or 4-inch wooden party picks
Directions
Preheat griddle or grill pan over medium to high heat.
Cut chicken into large chunks: cut a tenderloin in half or cut a thigh into 3 chunks. Drizzle chicken with balsamic and oil and toss to coat. Wash hands and season chicken with salt and pepper.
Place a half piece of chicken and wrap with 1 slice of pancetta. Skewer to secure and place on grill. Wash hands again. Grill chicken bites 4 to 5 minutes on each side.
Edamame Veggie Burger
Food Network Kitchens
Makes 7-8 Burgers
* 1/4 cup millet
* 1/2 cup cold water
* 2 1/4 teaspoons kosher salt, plus more as needed
* 1 medium carrot
* 1 large red radish
* 2 tablespoons finely grated, peeled, fresh ginger
* 1/2 clove garlic, minced
* 2 tablespoons freshly squeezed lime juice
* 2 tablespoons mirin (See Cook's Note.)
* 1/8 teaspoon Asian chili paste, such as Sri Racha sauce
* 1 pound frozen blanched, peeled edamame (soybeans), thawed
* 1 1/2 cups panko (Japanese-style bread crumbs)
* 2 large egg whites, beaten
* Vegetable oil, for brushing
Directions
Heat the millet in a small dry saucepan, with a tight-fitting lid, over medium-high heat, cook, shaking occasionally, until the millet begins to "pop". Continue toasting the millet until the popping subsides, about 2 minutes, until it smells like freshly popped popcorn. Set aside to cool slightly.
Add the water and the 1/4 teaspoon of the salt to the saucepan and bring to a boil over high heat. Wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. (Make sure the towel's edges are folded up well away from the heat.) Lower the heat to low and simmer covered, for 20 minutes. Remove from the heat (don't uncover) and set aside for 10 minutes. Fluff the millet with a fork and transfer to a large bowl.
Using a box grater, grate the carrot and radish into the bowl of millet. Add the ginger, garlic, lime juice, mirin, and chili paste and stir to combine.
Meanwhile, bring a medium pot of water to a boil and salt it generously. Add the edamame, cover, and return to a boil; cook until soft, about 5 minutes. Drain and immediately add to the bowl of millet mixture (to lightly warm the vegetables). Stir to combine and set aside to cool.
When cool, season the edamame mixture with the remaining 2 teaspoons salt. Transfer to a food processor and puree into a paste. Return the edamame to the bowl and stir in the panko and egg whites until incorporated.
Using your hands, form the edamame mixture into 8 patties about 3 inches in diameter. Place on a parchment paper-lined baking sheet and refrigerate until set.
Place a rack about 4 inches from the broiler element and preheat. Place the patties on a foil-lined baking sheet or broiler pan. Brush both sides of the patties lightly with oil and sprinkle with salt. Broil until the tops are lightly browned, about 3 minutes. Remove from the oven and flip the patties with a spatula. Broil until lightly browned and hot, about 3 minutes more. Serve on grilled naan bread with sprouts, pickled ginger, and wasabi. (The burgers can also be grilled or Sauteed.)
Food Network Kitchens
Makes 7-8 Burgers
* 1/4 cup millet
* 1/2 cup cold water
* 2 1/4 teaspoons kosher salt, plus more as needed
* 1 medium carrot
* 1 large red radish
* 2 tablespoons finely grated, peeled, fresh ginger
* 1/2 clove garlic, minced
* 2 tablespoons freshly squeezed lime juice
* 2 tablespoons mirin (See Cook's Note.)
* 1/8 teaspoon Asian chili paste, such as Sri Racha sauce
* 1 pound frozen blanched, peeled edamame (soybeans), thawed
* 1 1/2 cups panko (Japanese-style bread crumbs)
* 2 large egg whites, beaten
* Vegetable oil, for brushing
Directions
Heat the millet in a small dry saucepan, with a tight-fitting lid, over medium-high heat, cook, shaking occasionally, until the millet begins to "pop". Continue toasting the millet until the popping subsides, about 2 minutes, until it smells like freshly popped popcorn. Set aside to cool slightly.
Add the water and the 1/4 teaspoon of the salt to the saucepan and bring to a boil over high heat. Wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. (Make sure the towel's edges are folded up well away from the heat.) Lower the heat to low and simmer covered, for 20 minutes. Remove from the heat (don't uncover) and set aside for 10 minutes. Fluff the millet with a fork and transfer to a large bowl.
Using a box grater, grate the carrot and radish into the bowl of millet. Add the ginger, garlic, lime juice, mirin, and chili paste and stir to combine.
Meanwhile, bring a medium pot of water to a boil and salt it generously. Add the edamame, cover, and return to a boil; cook until soft, about 5 minutes. Drain and immediately add to the bowl of millet mixture (to lightly warm the vegetables). Stir to combine and set aside to cool.
When cool, season the edamame mixture with the remaining 2 teaspoons salt. Transfer to a food processor and puree into a paste. Return the edamame to the bowl and stir in the panko and egg whites until incorporated.
Using your hands, form the edamame mixture into 8 patties about 3 inches in diameter. Place on a parchment paper-lined baking sheet and refrigerate until set.
Place a rack about 4 inches from the broiler element and preheat. Place the patties on a foil-lined baking sheet or broiler pan. Brush both sides of the patties lightly with oil and sprinkle with salt. Broil until the tops are lightly browned, about 3 minutes. Remove from the oven and flip the patties with a spatula. Broil until lightly browned and hot, about 3 minutes more. Serve on grilled naan bread with sprouts, pickled ginger, and wasabi. (The burgers can also be grilled or Sauteed.)
Cauliflower-Goat Cheese Gratin
Bobby Flay
Recipe courtesy Bobby Flay
* 1 head cauliflower, cut into florets
* 2 cups heavy cream
* 1/2 pound Monterey Jack cheese, coarsely grated
* 2 cups grated Parmesan
* 6 ounces goat cheese, cut into small pieces
* Salt and freshly ground pepper
Directions
Preheat oven to 400 degrees F.
Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt and pepper. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly. Remove from the oven and let rest for 10 minutes before serving.
Cook's Note: Recipe can be doubled and made in a roasting pan.
This is a healthier version of a side dish similar to mashed potatoes. Just don't tell the kids it is healthy and not potatoes.
Bobby Flay
Recipe courtesy Bobby Flay
* 1 head cauliflower, cut into florets
* 2 cups heavy cream
* 1/2 pound Monterey Jack cheese, coarsely grated
* 2 cups grated Parmesan
* 6 ounces goat cheese, cut into small pieces
* Salt and freshly ground pepper
Directions
Preheat oven to 400 degrees F.
Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt and pepper. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly. Remove from the oven and let rest for 10 minutes before serving.
Cook's Note: Recipe can be doubled and made in a roasting pan.
This is a healthier version of a side dish similar to mashed potatoes. Just don't tell the kids it is healthy and not potatoes.
Pecan Pineapple Upside-down Cake
This recipe is modernized by using fresh pineapple instead of canned (although canned pineapple can be substituted in a pinch).
Tip: When choosing a ripe pineapple, look for one with a bright yellow-gold color. Ideally, the whole fruit will be that color, but there may be some green. The further the yellow-gold color goes up from the base of the fruit, the better. Just be sure to never select a pineapple that is completely green.
Ingredients:
Topping:
1 medium pineapple (peeled, quartered, cored, and sliced 1/4" thick) or 1 20-oz. can sliced pineapple
1/4 cup light brown sugar
4 Tbsp. unsalted butter
6 — 8 maraschino cherries, red and green
A few whole pecans
Batter:
1 cup flour, sifted
1 tsp. baking powder
1/8 tsp. salt
3 eggs, separated
1 cup granulated sugar
5 Tbsp. pineapple juice
1 tsp. pure vanilla extract
Whipped cream (optional)
Directions:
Add butter to a 10'' skillet or (9'' round baking pan) and place it inside a warm oven until it's melted (about 5 minutes). Remove the skillet from the oven and sprinkle brown sugar evenly over the butter. Artfully arrange the pineapple slices and cherries on top. Fill in the nooks and crannies with whole pecans.
Preheat oven to 350°F. In a medium bowl, combine the sifted flour, baking powder, and salt. Stir. Using a hand or stand mixer in a metal or glass bowl, beat the eggs whites at high speed until they're fluffy. Set aside. In a separate bowl, beat the egg yolks with sugar at medium speed until they're creamy. Add the pineapple juice and vanilla extract and beat the ingredients well. Add the flour mixture to the creamed mixture and beat until both are well combined. With a rubber spatula, fold in the egg whites. Pour the cake mixture evenly over the fruit and smooth it with the spatula.
Bake for 40 minutes or until the cake is golden and a toothpick inserted into the center of the cake comes out clean. Let stand in the skillet for five minutes. Invert a plate over the skillet and invert the cake onto the plate (keeping the plate and skillet firmly pressed together). Serve the cake just warm or at room temperature. Serve it with fresh whipped cream (optional).
This recipe is modernized by using fresh pineapple instead of canned (although canned pineapple can be substituted in a pinch).
Tip: When choosing a ripe pineapple, look for one with a bright yellow-gold color. Ideally, the whole fruit will be that color, but there may be some green. The further the yellow-gold color goes up from the base of the fruit, the better. Just be sure to never select a pineapple that is completely green.
Ingredients:
Topping:
1 medium pineapple (peeled, quartered, cored, and sliced 1/4" thick) or 1 20-oz. can sliced pineapple
1/4 cup light brown sugar
4 Tbsp. unsalted butter
6 — 8 maraschino cherries, red and green
A few whole pecans
Batter:
1 cup flour, sifted
1 tsp. baking powder
1/8 tsp. salt
3 eggs, separated
1 cup granulated sugar
5 Tbsp. pineapple juice
1 tsp. pure vanilla extract
Whipped cream (optional)
Directions:
Add butter to a 10'' skillet or (9'' round baking pan) and place it inside a warm oven until it's melted (about 5 minutes). Remove the skillet from the oven and sprinkle brown sugar evenly over the butter. Artfully arrange the pineapple slices and cherries on top. Fill in the nooks and crannies with whole pecans.
Preheat oven to 350°F. In a medium bowl, combine the sifted flour, baking powder, and salt. Stir. Using a hand or stand mixer in a metal or glass bowl, beat the eggs whites at high speed until they're fluffy. Set aside. In a separate bowl, beat the egg yolks with sugar at medium speed until they're creamy. Add the pineapple juice and vanilla extract and beat the ingredients well. Add the flour mixture to the creamed mixture and beat until both are well combined. With a rubber spatula, fold in the egg whites. Pour the cake mixture evenly over the fruit and smooth it with the spatula.
Bake for 40 minutes or until the cake is golden and a toothpick inserted into the center of the cake comes out clean. Let stand in the skillet for five minutes. Invert a plate over the skillet and invert the cake onto the plate (keeping the plate and skillet firmly pressed together). Serve the cake just warm or at room temperature. Serve it with fresh whipped cream (optional).
Creamy Cheddar Cheese Soup with Crispy Bacon & Chives
Ingredients:
3/4 lb. bacon, chopped
1 large onion, finely diced
2 leeks, thinly sliced
2 cloves garlic, minced
2 large pimentos or roasted red peppers, diced
4 Tbsp. butter
6 Tbsp. flour
4 cups chicken stock or broth
12-oz. beer (preferably ale or lager)
1-1/2 cups cream
1-1/2 cups milk
2-1/4 cups grated sharp cheddar cheese
3/4 cup grated Colby cheese
1/2 tsp. cayenne
1 bunch of chives or green onions, chopped
Salt and white pepper, to taste
Directions:
In a large stockpot over medium heat, render bacon until crisp, stirring frequently. Remove bacon from the pan with a slotted spoon onto a platter lined with paper towels. Drain the grease from the pan, leaving 2 Tbsp. remaining.
Turn the heat up to medium-high and add the butter, onions, leeks, garlic, and pimentos. Cook for 4 – 5 minutes until onions soften and develop slight color. Add the flour and stir to form a pasty roux. Cook for an additional 1 – 2 minutes. Whisk in the stock, beer, cream, and milk. Reduce to a simmer for 10 – 15 minutes until the soup begins to thicken. Whisk in the cheeses, cayenne, and half of the chives. Allow the cheese to melt and season with salt and white pepper to taste. Ladle into soup bowls and garnish with the crispy bacon and remaining chives.
Ingredients:
3/4 lb. bacon, chopped
1 large onion, finely diced
2 leeks, thinly sliced
2 cloves garlic, minced
2 large pimentos or roasted red peppers, diced
4 Tbsp. butter
6 Tbsp. flour
4 cups chicken stock or broth
12-oz. beer (preferably ale or lager)
1-1/2 cups cream
1-1/2 cups milk
2-1/4 cups grated sharp cheddar cheese
3/4 cup grated Colby cheese
1/2 tsp. cayenne
1 bunch of chives or green onions, chopped
Salt and white pepper, to taste
Directions:
In a large stockpot over medium heat, render bacon until crisp, stirring frequently. Remove bacon from the pan with a slotted spoon onto a platter lined with paper towels. Drain the grease from the pan, leaving 2 Tbsp. remaining.
Turn the heat up to medium-high and add the butter, onions, leeks, garlic, and pimentos. Cook for 4 – 5 minutes until onions soften and develop slight color. Add the flour and stir to form a pasty roux. Cook for an additional 1 – 2 minutes. Whisk in the stock, beer, cream, and milk. Reduce to a simmer for 10 – 15 minutes until the soup begins to thicken. Whisk in the cheeses, cayenne, and half of the chives. Allow the cheese to melt and season with salt and white pepper to taste. Ladle into soup bowls and garnish with the crispy bacon and remaining chives.
Spiced Baked Apple Dumplings
Ingredients:
Dough:
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
2/3 cup butter (very cold)
1/2 cup milk
Apples:
4 medium apples, peeled and cored
1/2 – 3/4 cup brown sugar, packed
3 Tbsp. ground cinnamon
2 tsp. nutmeg
1/2 cup raisins or golden raisin, or a combination of both
3 oz. butter
Syrup:
1/3 cup butter
1-1/3 cups hot water
Dash of cinnamon
Dash of nutmeg
Pinch of cloves
Pinch of ginger
Directions:
Preheat oven to 375°F. Peel apples and remove all of the cores using a sharp knife. Slice off just a small amount at the top and bottom of each apple to flatten them out so they'll wrap easily in the dough.
In a large bowl, combine the flour, baking powder, and salt. Cut in the butter, using your hands to squish everything together, until the mixture resembles coarse crumbs. Pour in the milk all at once and stir to form the dough. If it's too sticky, add a little more flour in small increments until you reach the desired consistency.
On a floured surface, roll the dough out to about 1/4-inch thick. Cut into four 6-inch squares. Place an apple on each square. Mix together the brown sugar, cinnamon, and nutmeg. Fill the core with raisins, generously dust each apple with this mixture, and top each apple with a dab of butter.
Moisten the edges of the pastry square with a little water. Gently pull the dough up around the apple as close to the top as possible and pinch the edges to seal. Pinch together any tears in the dough around the apples. Decorate the top of the apple with dough cutouts of leaves, or add any other creative flair you wish. Place in a 3-qt. sauté pan.
Combine butter, hot water, cinnamon, nutmeg, cloves, and ginger in a small saucepan. Pour this mixture over the dumplings and bake at 375°F for 45 minutes, or until dough is nicely browned. These dumplings are best served warm with a scoop of vanilla ice cream.
Ingredients:
Dough:
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
2/3 cup butter (very cold)
1/2 cup milk
Apples:
4 medium apples, peeled and cored
1/2 – 3/4 cup brown sugar, packed
3 Tbsp. ground cinnamon
2 tsp. nutmeg
1/2 cup raisins or golden raisin, or a combination of both
3 oz. butter
Syrup:
1/3 cup butter
1-1/3 cups hot water
Dash of cinnamon
Dash of nutmeg
Pinch of cloves
Pinch of ginger
Directions:
Preheat oven to 375°F. Peel apples and remove all of the cores using a sharp knife. Slice off just a small amount at the top and bottom of each apple to flatten them out so they'll wrap easily in the dough.
In a large bowl, combine the flour, baking powder, and salt. Cut in the butter, using your hands to squish everything together, until the mixture resembles coarse crumbs. Pour in the milk all at once and stir to form the dough. If it's too sticky, add a little more flour in small increments until you reach the desired consistency.
On a floured surface, roll the dough out to about 1/4-inch thick. Cut into four 6-inch squares. Place an apple on each square. Mix together the brown sugar, cinnamon, and nutmeg. Fill the core with raisins, generously dust each apple with this mixture, and top each apple with a dab of butter.
Moisten the edges of the pastry square with a little water. Gently pull the dough up around the apple as close to the top as possible and pinch the edges to seal. Pinch together any tears in the dough around the apples. Decorate the top of the apple with dough cutouts of leaves, or add any other creative flair you wish. Place in a 3-qt. sauté pan.
Combine butter, hot water, cinnamon, nutmeg, cloves, and ginger in a small saucepan. Pour this mixture over the dumplings and bake at 375°F for 45 minutes, or until dough is nicely browned. These dumplings are best served warm with a scoop of vanilla ice cream.
Classic Holiday Eggnog
Ingredients:
6 eggs
1/4 cup sugar
1/4 tsp. salt
4 cups whole milk
1 tsp. vanilla
Whipped cream
Fresh nutmeg
Cinnamon stick
Directions:
In a 5—5-1/2 qt. stockpot, beat together eggs, sugar, and salt until the eggs are pale yellow in color. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon and reaches 160°F. Remove from heat. Stir in the remaining 2 cups of milk, whiskey, and vanilla.
Cover and refrigerate until thoroughly chilled — several hours or overnight.
Divide the eggnog among glasses or mugs. Top with a dollop of whipped cream, a light sprinkle of fresh nutmeg, and a cinnamon stick.
Ingredients:
6 eggs
1/4 cup sugar
1/4 tsp. salt
4 cups whole milk
1 tsp. vanilla
Whipped cream
Fresh nutmeg
Cinnamon stick
Directions:
In a 5—5-1/2 qt. stockpot, beat together eggs, sugar, and salt until the eggs are pale yellow in color. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon and reaches 160°F. Remove from heat. Stir in the remaining 2 cups of milk, whiskey, and vanilla.
Cover and refrigerate until thoroughly chilled — several hours or overnight.
Divide the eggnog among glasses or mugs. Top with a dollop of whipped cream, a light sprinkle of fresh nutmeg, and a cinnamon stick.
Candy Cane Cannolis
Ingredients:
8 oz. cream cheese, softened
8 oz. ricotta cheese
1-1/2 cups powdered sugar
1/2 cup heavy cream
1-1/2 tsp. peppermint extract
1/2 cup crushed peppermint candies, divided
15 — 20 chocolate-dipped cannoli shells
Green sugar to garnish (optional)
Directions:
In a large bowl, beat together cream cheese, ricotta, sugar, cream, and peppermint extract until light and fluffy. Fold in 1/4 cup of the crushed peppermint candies. Place the filling into a cookie press or piping bag with a plain tip. Fill each shell enough to form a nice dollop on the edge of each cannoli shell. Once filled, sprinkle a pinch of crushed peppermint candies and green sugar on the visible dollop of filling on each end of the cannoli. Serve.
Ingredients:
8 oz. cream cheese, softened
8 oz. ricotta cheese
1-1/2 cups powdered sugar
1/2 cup heavy cream
1-1/2 tsp. peppermint extract
1/2 cup crushed peppermint candies, divided
15 — 20 chocolate-dipped cannoli shells
Green sugar to garnish (optional)
Directions:
In a large bowl, beat together cream cheese, ricotta, sugar, cream, and peppermint extract until light and fluffy. Fold in 1/4 cup of the crushed peppermint candies. Place the filling into a cookie press or piping bag with a plain tip. Fill each shell enough to form a nice dollop on the edge of each cannoli shell. Once filled, sprinkle a pinch of crushed peppermint candies and green sugar on the visible dollop of filling on each end of the cannoli. Serve.
Sunday, December 12, 2010
Yummy Chocolate Cheesecake Candy Cane Bars
*These are rich so cut into 1 inch squares.
Crust:
20 Chocolate Wafer Cookies
3 Tbsp. unsalted butter, melted
1 Tbsp. sugar
1/4 tsp. fine salt
Filling:
8 oz Semisweet chocolate, finely chopped
8 oz. cream cheese, room temperature
2/3 c. sugar
1/2 c. sour cream
2 large eggs, room temperature
Glaze:
4 oz. bittersweet chocolate, chopped
2 Tbsp. unsalted butter
1 tsp. light corn syrup
2 Tbsp. sour cream, room temperature
1/2 c. crushed candy canes
Preheat 350*. Line an 8-inch square baking dish with foil.
For Crust:
Process wafers in a food processor with the butter, sugar, and salt till fine. Press the crust in the dish covering the bottom. Bake 15 minutes.
Filling:
Put chocolate in a medium size microwave bowl at 75% until softened about 2 minutes. Stir, and continue till melted about 2 minutes more. Blend cream cheese, sugar and sour cream together in the processor. Scrape the side. Add eggs and pulse just till combined. With food processor running, pour the chocolate into wet ingredients until smooth. Pour filling in crust. Bake 25-30 minutes. Cool on rack.
Glaze:
Put chocolate, butter and corn syrup in a bowl. Microwave at 75% about 2 minutes. Stir ingredients together till smooth. Add sour cream spread evenly over warm cake ans scatter crushed candy canes on top. Refrigerate overnight. Cut into small bars.
*These are rich so cut into 1 inch squares.
Crust:
20 Chocolate Wafer Cookies
3 Tbsp. unsalted butter, melted
1 Tbsp. sugar
1/4 tsp. fine salt
Filling:
8 oz Semisweet chocolate, finely chopped
8 oz. cream cheese, room temperature
2/3 c. sugar
1/2 c. sour cream
2 large eggs, room temperature
Glaze:
4 oz. bittersweet chocolate, chopped
2 Tbsp. unsalted butter
1 tsp. light corn syrup
2 Tbsp. sour cream, room temperature
1/2 c. crushed candy canes
Preheat 350*. Line an 8-inch square baking dish with foil.
For Crust:
Process wafers in a food processor with the butter, sugar, and salt till fine. Press the crust in the dish covering the bottom. Bake 15 minutes.
Filling:
Put chocolate in a medium size microwave bowl at 75% until softened about 2 minutes. Stir, and continue till melted about 2 minutes more. Blend cream cheese, sugar and sour cream together in the processor. Scrape the side. Add eggs and pulse just till combined. With food processor running, pour the chocolate into wet ingredients until smooth. Pour filling in crust. Bake 25-30 minutes. Cool on rack.
Glaze:
Put chocolate, butter and corn syrup in a bowl. Microwave at 75% about 2 minutes. Stir ingredients together till smooth. Add sour cream spread evenly over warm cake ans scatter crushed candy canes on top. Refrigerate overnight. Cut into small bars.
Yummy Homemade Chili
2 lbs. lean stew meat
1 lb. pork sausage
1 yellow onion, finely chopped
2 cloves garlic, finely chopped
1 (14.5oz) can Diced Tomatoes
1 (6oz) can tomato paste
1 (1oz) packet chili seasoning
1 (15oz) can Chili Beans
1 (15oz) can Kidney Beans
1 (15oz) can Pinto Beans
1 (8oz) pkg. shredded cheddar cheese
1 Dozen fresh rolls or tortilla chips
Directions:
Add 3 Tbsp. of flour to the stew meat and sausage in a pan. Add some oil and brown the meats. Dice you onion and garlic and add to meat. Cook 2-3 minutes till tender. Place the first 10 ingredients in the crock pot and cook it on LOW for 8-10 hours, or HIGH for 5-6 hours. Serve with cheese and rolls or chips.
2 lbs. lean stew meat
1 lb. pork sausage
1 yellow onion, finely chopped
2 cloves garlic, finely chopped
1 (14.5oz) can Diced Tomatoes
1 (6oz) can tomato paste
1 (1oz) packet chili seasoning
1 (15oz) can Chili Beans
1 (15oz) can Kidney Beans
1 (15oz) can Pinto Beans
1 (8oz) pkg. shredded cheddar cheese
1 Dozen fresh rolls or tortilla chips
Directions:
Add 3 Tbsp. of flour to the stew meat and sausage in a pan. Add some oil and brown the meats. Dice you onion and garlic and add to meat. Cook 2-3 minutes till tender. Place the first 10 ingredients in the crock pot and cook it on LOW for 8-10 hours, or HIGH for 5-6 hours. Serve with cheese and rolls or chips.
Sunday, November 7, 2010
Kneaders Pumpkin Pie Jack-o-lantern
by: Tami Vincent- Kneaders Bakery
Ingredients:
1 (9") unbaked deep dish pie crust
1 (9 inch) unbaked pie crust
¾ cup white sugar
1 tsp. ground cinnamon
½ tsp. salt
½ tsp. ground ginger
¼ tsp. ground cloves
2 eggs
1 (15 oz) can 100% Pure Pumpkin
1 (12 oz) can Evaporated Milk
Instructions:
1. Preheat oven to 425 degrees F.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
3. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.
4. Create a stencil. Eyes and a mouth for a Jack-o-lantern. Place the stencil over the unbaked pie crust and cut around them.
5. Place the cutouts on a nonstick baking sheet. Brush with water and sprinkle lightly with sugar. Bake for 8 to 12 minutes or until golden brown. Let cool.
6. Place cutouts on Pie.
by: Tami Vincent- Kneaders Bakery
Ingredients:
1 (9") unbaked deep dish pie crust
1 (9 inch) unbaked pie crust
¾ cup white sugar
1 tsp. ground cinnamon
½ tsp. salt
½ tsp. ground ginger
¼ tsp. ground cloves
2 eggs
1 (15 oz) can 100% Pure Pumpkin
1 (12 oz) can Evaporated Milk
Instructions:
1. Preheat oven to 425 degrees F.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
3. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.
4. Create a stencil. Eyes and a mouth for a Jack-o-lantern. Place the stencil over the unbaked pie crust and cut around them.
5. Place the cutouts on a nonstick baking sheet. Brush with water and sprinkle lightly with sugar. Bake for 8 to 12 minutes or until golden brown. Let cool.
6. Place cutouts on Pie.
Sunday, October 17, 2010
Buddy's Beach Cupcake Recipe from "Cake Boss"
2 cups all purpose flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
4 egg whites from large eggs
1/2 cup shortening
1 cup whole milk
2 large eggs (add egg whites for a white cake; yolks, for a yellow cake)
1 1/2 teaspoon vanilla
Buttercream:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine (1 stick) softened
1 teaspoon clear vanilla extract
4 cups confectioners' sugar, sifted (approximately 1 lb.)
2 tablespoons milk
Makes: About 3 cups of icing.
Cooking Directions
Preheat oven to 350 degrees. Line cupcake pans with paper liners. Combine flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl. Mix at low speed for 2 minutes. Scrape bowl. Add egg whites and mix at high speed until fluffy and smooth, approximately 2 minutes. Fill liners 1/2 to 2/3 full of batter. Do not overfill. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
Buttercream:
(Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.
To decorate:
Add a thin layer of blue icing gel over the butter cream frosting once set to add the look of water. Then, lightly sprinkle brown sugar on half of the cupcake to add the "beach." Decorate with beach-themed sugar topping or add a small paper umbrella to finish the look.
2 cups all purpose flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
4 egg whites from large eggs
1/2 cup shortening
1 cup whole milk
2 large eggs (add egg whites for a white cake; yolks, for a yellow cake)
1 1/2 teaspoon vanilla
Buttercream:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine (1 stick) softened
1 teaspoon clear vanilla extract
4 cups confectioners' sugar, sifted (approximately 1 lb.)
2 tablespoons milk
Makes: About 3 cups of icing.
Cooking Directions
Preheat oven to 350 degrees. Line cupcake pans with paper liners. Combine flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl. Mix at low speed for 2 minutes. Scrape bowl. Add egg whites and mix at high speed until fluffy and smooth, approximately 2 minutes. Fill liners 1/2 to 2/3 full of batter. Do not overfill. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
Buttercream:
(Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.
To decorate:
Add a thin layer of blue icing gel over the butter cream frosting once set to add the look of water. Then, lightly sprinkle brown sugar on half of the cupcake to add the "beach." Decorate with beach-themed sugar topping or add a small paper umbrella to finish the look.
Caramel Apple Crisp
Ingredients
* 3 cups old-fashioned oats
* 2 cups all-purpose flour
* 1-1/2 cups packed brown sugar
* 1 teaspoon ground cinnamon
* 1 cup cold butter
* 8 cups thinly sliced peeled tart apples
* 1 package (14 ounces) caramels, halved
* 1 cup apple cider, divided
Directions
* In a large bowl, combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Press half of the mixture into a greased 13-in. x 9-in. baking dish. Layer with half of the apples, caramels and 1 cup oat mixture. Repeat layers. Pour 1/2 cup cider over top.
* Bake, uncovered, at 350° for 30 minutes. Drizzle with remaining cider; bake 15-20 minutes longer or until apples are tender. Yield: 12-14 servings.
Nutrition Facts: 1 serving (1 each) equals 485 calories, 17 g fat (10 g saturated fat), 37 mg cholesterol, 214 mg sodium, 81 g carbohydrate, 4 g fiber, 6 g protein.
Ingredients
* 3 cups old-fashioned oats
* 2 cups all-purpose flour
* 1-1/2 cups packed brown sugar
* 1 teaspoon ground cinnamon
* 1 cup cold butter
* 8 cups thinly sliced peeled tart apples
* 1 package (14 ounces) caramels, halved
* 1 cup apple cider, divided
Directions
* In a large bowl, combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Press half of the mixture into a greased 13-in. x 9-in. baking dish. Layer with half of the apples, caramels and 1 cup oat mixture. Repeat layers. Pour 1/2 cup cider over top.
* Bake, uncovered, at 350° for 30 minutes. Drizzle with remaining cider; bake 15-20 minutes longer or until apples are tender. Yield: 12-14 servings.
Nutrition Facts: 1 serving (1 each) equals 485 calories, 17 g fat (10 g saturated fat), 37 mg cholesterol, 214 mg sodium, 81 g carbohydrate, 4 g fiber, 6 g protein.
Alfredo Sauce used by Brick Oven
* 1/2 pint heavy cream
* 1/2 cup butter
* 2 tablespoons cream cheese
* 3/4 cup grated Parmesan cheese
* 1 teaspoon garlic powder
* 1 1/2 cups mozzarella cheese
Directions
In a saucepan over low heat, mix the cream, butter, and cream cheese, stirring constantly, until melted and well-blended. Mix in Parmesan cheese and garlic powder. Continue to cook and stir 15 minutes, or until Parmesan is lightly browned.
* 1/2 pint heavy cream
* 1/2 cup butter
* 2 tablespoons cream cheese
* 3/4 cup grated Parmesan cheese
* 1 teaspoon garlic powder
* 1 1/2 cups mozzarella cheese
Directions
In a saucepan over low heat, mix the cream, butter, and cream cheese, stirring constantly, until melted and well-blended. Mix in Parmesan cheese and garlic powder. Continue to cook and stir 15 minutes, or until Parmesan is lightly browned.
Easy Apple Cake
3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups sugar
1 1/2 cups oil
3 eggs
2 teaspoons vanilla
3 cups diced apples
1 cup chopped dates rolled in flour
1 cup chopped walnuts
Topping
1 cup brown sugar
1/2 cup butter
1/4 cup milk
* Preheat oven to 350 degrees.
* In a medium bowl, sift together flour, baking soda and cinnamon with a wire whisk and set aside.
* Combine sugar and oil using a mixer until blended.
* Add eggs and vanilla, mixing until combined.
* Add flour mixture and mix well.
* Stir in nuts, dates and apples. The batter will be very thick.
* Pour into a greased and floured 9 X 13 pan and bake for 40-45 minutes or until done.
* Cool cake and using a skewer, poke holes in cake.
* Cook topping ingredients on stove until mixture bubbles.
* Pour topping over cake letting some (ha… more if you like) seep into the cake.
Enjoy!
3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups sugar
1 1/2 cups oil
3 eggs
2 teaspoons vanilla
3 cups diced apples
1 cup chopped dates rolled in flour
1 cup chopped walnuts
Topping
1 cup brown sugar
1/2 cup butter
1/4 cup milk
* Preheat oven to 350 degrees.
* In a medium bowl, sift together flour, baking soda and cinnamon with a wire whisk and set aside.
* Combine sugar and oil using a mixer until blended.
* Add eggs and vanilla, mixing until combined.
* Add flour mixture and mix well.
* Stir in nuts, dates and apples. The batter will be very thick.
* Pour into a greased and floured 9 X 13 pan and bake for 40-45 minutes or until done.
* Cool cake and using a skewer, poke holes in cake.
* Cook topping ingredients on stove until mixture bubbles.
* Pour topping over cake letting some (ha… more if you like) seep into the cake.
Enjoy!
Sunday, October 10, 2010
Generously grease a 24 cup mini muffin pan with non-stick spray.
Mini Maple Chocolate Chip Pancake Muffins.
(Someone please come up with a shorter name for these.)
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/2 cup milk chocolate chips
* Preheat oven to 350 degrees.
* Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.
* In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.
* Add wet ingredients to dry ingredients and stir with a spoon until combined.
* Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.
* Bake for 8-9 minutes.
Makes 24 mini pancake muffins.
Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan.
Serve immediately with warmed butter if you like or even just with maple syrup.
Mini Maple Chocolate Chip Pancake Muffins.
(Someone please come up with a shorter name for these.)
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/2 cup milk chocolate chips
* Preheat oven to 350 degrees.
* Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.
* In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.
* Add wet ingredients to dry ingredients and stir with a spoon until combined.
* Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.
* Bake for 8-9 minutes.
Makes 24 mini pancake muffins.
Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan.
Serve immediately with warmed butter if you like or even just with maple syrup.
Sunday, October 3, 2010
Chocolate Banana Pudding with Meringue
Ingredients:
Two 2-oz. packages of cook & serve vanilla pudding/pie filling
6 cups milk
4 bananas
12-oz. bag of miniature chocolate chips
1 box vanilla wafers
6 egg whites
Pinch of salt
1/2 tsp. cream of tartar
3/4 cup superfine sugar
Directions:
Preheat oven to 325°F. Prepare pudding mixes with milk according to package directions; cook until thick. Set aside to cool.
With a stand or hand mixer, beat egg whites on high speed with the cream of tartar and salt until they hold soft peaks. Slowly add the sugar, beating until meringue just holds stiff peaks. Set aside.
Line a 3-1/2 qt. baking dish with vanilla wafers. Pour in the pudding/filling. Scatter slices of banana on top of the pudding mixture. Sprinkle chocolate chips over the banana slices.
Spread the meringue on top of the pudding mixture, covering it completely and sealing meringue to edge of bowl.
Bake until the meringue is golden brown, about 40 minutes. Cool completely. Makes approximately 8 servings.
Ingredients:
Two 2-oz. packages of cook & serve vanilla pudding/pie filling
6 cups milk
4 bananas
12-oz. bag of miniature chocolate chips
1 box vanilla wafers
6 egg whites
Pinch of salt
1/2 tsp. cream of tartar
3/4 cup superfine sugar
Directions:
Preheat oven to 325°F. Prepare pudding mixes with milk according to package directions; cook until thick. Set aside to cool.
With a stand or hand mixer, beat egg whites on high speed with the cream of tartar and salt until they hold soft peaks. Slowly add the sugar, beating until meringue just holds stiff peaks. Set aside.
Line a 3-1/2 qt. baking dish with vanilla wafers. Pour in the pudding/filling. Scatter slices of banana on top of the pudding mixture. Sprinkle chocolate chips over the banana slices.
Spread the meringue on top of the pudding mixture, covering it completely and sealing meringue to edge of bowl.
Bake until the meringue is golden brown, about 40 minutes. Cool completely. Makes approximately 8 servings.
Cheesy Pepperoni Dip with Pizza Crust Dippers
Ingredients:
Dip:
2 8-oz. packages of cream cheese
1 cup sour cream
2 tsp. oregano
1/4 tsp. garlic powder
3/4 cup pizza or spaghetti sauce
1 cup chopped pepperoni
1 cup chopped green pepper
1/2 cup grated Asiago cheese
1/2 cup shredded provolone cheese
1 cup shredded mozzarella cheese
black pepper to taste
Pizza Crust Dippers:
2 13.8-oz cans of refrigerated pizza dough (Pillsbury or similar)
1/2 cup olive oil
4 Tbsp. grated Parmesan cheese
1 tsp. Italian seasoning
1/2 tsp. garlic powder
Directions:
Blend cream cheese, sour cream, oregano, and garlic powder until smooth. Spread in a baking dish. Spoon pizza sauce on cream cheese and sprinkle with pepperoni and green pepper. Bake at 350°F for 10 minutes. Remove and sprinkle with cheese. Bake for an additional 5 minutes.
Roll out pizza dough and cut into triangles; lay each one on an oven crisper sheet. Brush each triangle with olive oil. Combine cheese, Italian seasoning, and garlic powder and sprinkle evenly over each triangle. Bake in preheated 350°F oven for 15 minutes, or until golden brown. Serve with Cheesy Pepperoni Dip.
Ingredients:
Dip:
2 8-oz. packages of cream cheese
1 cup sour cream
2 tsp. oregano
1/4 tsp. garlic powder
3/4 cup pizza or spaghetti sauce
1 cup chopped pepperoni
1 cup chopped green pepper
1/2 cup grated Asiago cheese
1/2 cup shredded provolone cheese
1 cup shredded mozzarella cheese
black pepper to taste
Pizza Crust Dippers:
2 13.8-oz cans of refrigerated pizza dough (Pillsbury or similar)
1/2 cup olive oil
4 Tbsp. grated Parmesan cheese
1 tsp. Italian seasoning
1/2 tsp. garlic powder
Directions:
Blend cream cheese, sour cream, oregano, and garlic powder until smooth. Spread in a baking dish. Spoon pizza sauce on cream cheese and sprinkle with pepperoni and green pepper. Bake at 350°F for 10 minutes. Remove and sprinkle with cheese. Bake for an additional 5 minutes.
Roll out pizza dough and cut into triangles; lay each one on an oven crisper sheet. Brush each triangle with olive oil. Combine cheese, Italian seasoning, and garlic powder and sprinkle evenly over each triangle. Bake in preheated 350°F oven for 15 minutes, or until golden brown. Serve with Cheesy Pepperoni Dip.
Four-Way Sour Cream Coffee Cake
Ingredients:
1-1/2 cup butter, softened
1/2 cup cream cheese
1-1/2 cup granulated sugar
1-1/2 cup light brown sugar
4 eggs
1-1/4 cups sour cream
1/2 tsp. vanilla extract
3 cups flour
1-1/2 tsp. ground cinnamon
1-1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup turbinado sugar, like Sugar in the Raw
Ground cinnamon to taste
Garnishes:
1/2 cup blueberries
1/2 cup chopped walnuts
1/2 cup mixture of chocolate and peanut butter chips
1/2 cup chopped apples tossed with cinnamon sugar
*Note: Warm caramel sauce would make for an excellent drizzle on the coffee cakes*
Directions:
Preheat oven to 350°F. In a large bowl, cream together the butter and cream cheese with the sugars until light and fluffy. Beat in the eggs one at a time, and slowly add in the sour cream and vanilla. Mix in the 3 cups of flour, the 1-1/2 tsp. of ground cinnamon, the baking powder, and the salt. Fill each one of the four molds of the Technique Supersized Silicone Baking Pan halfway with the cake batter. Top one of the half-filled molds with 1/4 cup blueberries, one with 1/4 cup of chopped walnuts, one with 1/4 cup of the chocolate and peanut butter chips, and the last mold with 1/4 cup of cinnamon-sugar apples. Top each mold with the remaining cake batter and sprinkle with the remaining 1/4 cup of corresponding garnish. Sprinkle each cake with a pinch of ground cinnamon and equal parts of turbinado sugar. Bake in the oven for 28 — 32 minutes until set, or until a toothpick can be inserted near the center and come out clean.
Ingredients:
1-1/2 cup butter, softened
1/2 cup cream cheese
1-1/2 cup granulated sugar
1-1/2 cup light brown sugar
4 eggs
1-1/4 cups sour cream
1/2 tsp. vanilla extract
3 cups flour
1-1/2 tsp. ground cinnamon
1-1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup turbinado sugar, like Sugar in the Raw
Ground cinnamon to taste
Garnishes:
1/2 cup blueberries
1/2 cup chopped walnuts
1/2 cup mixture of chocolate and peanut butter chips
1/2 cup chopped apples tossed with cinnamon sugar
*Note: Warm caramel sauce would make for an excellent drizzle on the coffee cakes*
Directions:
Preheat oven to 350°F. In a large bowl, cream together the butter and cream cheese with the sugars until light and fluffy. Beat in the eggs one at a time, and slowly add in the sour cream and vanilla. Mix in the 3 cups of flour, the 1-1/2 tsp. of ground cinnamon, the baking powder, and the salt. Fill each one of the four molds of the Technique Supersized Silicone Baking Pan halfway with the cake batter. Top one of the half-filled molds with 1/4 cup blueberries, one with 1/4 cup of chopped walnuts, one with 1/4 cup of the chocolate and peanut butter chips, and the last mold with 1/4 cup of cinnamon-sugar apples. Top each mold with the remaining cake batter and sprinkle with the remaining 1/4 cup of corresponding garnish. Sprinkle each cake with a pinch of ground cinnamon and equal parts of turbinado sugar. Bake in the oven for 28 — 32 minutes until set, or until a toothpick can be inserted near the center and come out clean.
Bacon Cheeseburger Meatloaf
Ingredients:
3 lbs. ground beef
3/4 lb. bacon, cooked and crumbled
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup onion, minced
2 eggs, beaten
1 cup seasoned breadcrumbs
1/4 cup mayonnaise
1 Tbsp. Worcestershire sauce
1/2 tsp. bacon salt
1/2 tsp. ground black pepper
1/3 cup ketchup
2 Tbsp. Dijon mustard
1/2 cup French-fried onions
Directions:
Preheat oven to 350°F.
In a large bowl, combine the ground beef, bacon, cheeses, onion, eggs, breadcrumbs, mayonnaise, Worcestershire sauce, bacon salt, and black pepper until well incorporated. Press the meat mixture into a nonstick loaf pan.
In a small bowl, mix together the ketchup and mustard and spread on top of the meat loaf, reserving 2 Tbsp. of the glaze. Bake for 50 minutes.
Remove from the oven and spread the remaining glaze on top of the meatloaf, scatter the French-fried onions over the glaze, and bake for an additional 10 minutes until the meat is cooked through.
Ingredients:
3 lbs. ground beef
3/4 lb. bacon, cooked and crumbled
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup onion, minced
2 eggs, beaten
1 cup seasoned breadcrumbs
1/4 cup mayonnaise
1 Tbsp. Worcestershire sauce
1/2 tsp. bacon salt
1/2 tsp. ground black pepper
1/3 cup ketchup
2 Tbsp. Dijon mustard
1/2 cup French-fried onions
Directions:
Preheat oven to 350°F.
In a large bowl, combine the ground beef, bacon, cheeses, onion, eggs, breadcrumbs, mayonnaise, Worcestershire sauce, bacon salt, and black pepper until well incorporated. Press the meat mixture into a nonstick loaf pan.
In a small bowl, mix together the ketchup and mustard and spread on top of the meat loaf, reserving 2 Tbsp. of the glaze. Bake for 50 minutes.
Remove from the oven and spread the remaining glaze on top of the meatloaf, scatter the French-fried onions over the glaze, and bake for an additional 10 minutes until the meat is cooked through.
Broccoli Swiss Quiche with Canadian Bacon
Ingredients:
1 Tbsp. olive oil
1 small onion, chopped
1 cup chopped broccoli
Salt and pepper to taste
4 cups milk
2 cups baking mix (like Bisquick)
8 eggs
1 tsp. parsley
1 tsp. thyme
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 cup Canadian bacon, chopped
1 cup Swiss cheese, grated
Directions:
Preheat oven to 400°F. Place a sheet pan under the Slice Solutions pan with grid insert (or grease a 9'' x 13'' nonstick brownie pan).
Heat a sauté pan over medium heat and add olive oil. Sauté chopped onion and broccoli for 1 minute and season with salt and pepper to taste.
With a spoon, fill each individual compartment of the Slice Solutions insert with the sautéd onions and broccoli florets. Scatter Canadian bacon and sprinkle cheese in each compartment.
Combine milk, baking mix, eggs, parsley, thyme, salt, and cayenne pepper in the large POURfect bowl (or a mixing bowl with a spout). Whisk vigorously by hand for 2 minutes. Pour Bisquick mixture evenly over vegetables and cheese.
Bake 35 — 40 minutes. Let cool before moving the Slice Solutions insert.
Ingredients:
1 Tbsp. olive oil
1 small onion, chopped
1 cup chopped broccoli
Salt and pepper to taste
4 cups milk
2 cups baking mix (like Bisquick)
8 eggs
1 tsp. parsley
1 tsp. thyme
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 cup Canadian bacon, chopped
1 cup Swiss cheese, grated
Directions:
Preheat oven to 400°F. Place a sheet pan under the Slice Solutions pan with grid insert (or grease a 9'' x 13'' nonstick brownie pan).
Heat a sauté pan over medium heat and add olive oil. Sauté chopped onion and broccoli for 1 minute and season with salt and pepper to taste.
With a spoon, fill each individual compartment of the Slice Solutions insert with the sautéd onions and broccoli florets. Scatter Canadian bacon and sprinkle cheese in each compartment.
Combine milk, baking mix, eggs, parsley, thyme, salt, and cayenne pepper in the large POURfect bowl (or a mixing bowl with a spout). Whisk vigorously by hand for 2 minutes. Pour Bisquick mixture evenly over vegetables and cheese.
Bake 35 — 40 minutes. Let cool before moving the Slice Solutions insert.
Sunday, September 19, 2010
Strawberry Icebox Pie
2 cups graham crackers, crushed
1/3 cup sugar
6 Tbsp. butter, melted
1/2 tsp. cinnamon
Pie Ingredients:
1 lb. cream cheese, at room temperature
2/3 cup sugar
1 tsp. vanilla
16-oz. container of whipped topping
1-1/2 quarts strawberries, sliced
Directions:
Prepare the crust by mixing all the ingredients and pressing into a large pie plate or round baking pan. Bake at 375º F for 7 – 10 minutes. Chill for one hour.
Whip together cream cheese, sugar, and vanilla. Fold in 12 oz. of whipped topping and 1 quart of sliced strawberries. Pour into the prepared crust. Refrigerate for 3 hours or overnight. Decorate the top with the remaining whipped topping and remaining strawberries before serving.
2 cups graham crackers, crushed
1/3 cup sugar
6 Tbsp. butter, melted
1/2 tsp. cinnamon
Pie Ingredients:
1 lb. cream cheese, at room temperature
2/3 cup sugar
1 tsp. vanilla
16-oz. container of whipped topping
1-1/2 quarts strawberries, sliced
Directions:
Prepare the crust by mixing all the ingredients and pressing into a large pie plate or round baking pan. Bake at 375º F for 7 – 10 minutes. Chill for one hour.
Whip together cream cheese, sugar, and vanilla. Fold in 12 oz. of whipped topping and 1 quart of sliced strawberries. Pour into the prepared crust. Refrigerate for 3 hours or overnight. Decorate the top with the remaining whipped topping and remaining strawberries before serving.
Cheesy Pepperoni Dip with Pizza Crust Dippers
Ingredients:
Dip:
2 8-oz. packages of cream cheese
1 cup sour cream
2 tsp. oregano
1/4 tsp. garlic powder
1 cup pizza or spaghetti sauce
1 cup chopped pepperoni
1 cup chopped green pepper
1/2 cup grated Asiago cheese
1/2 cup shredded provolone cheese
1 cup shredded mozzarella cheese
Pizza Crust Dippers:
2 13.8-oz cans of refrigerated pizza dough (Pillsbury or similar)
1/2 cup olive oil
4 Tbsp. grated Parmesan cheese
1 tsp. Italian seasoning
1/2 tsp. garlic powder
Directions:
Blend cream cheese, sour cream, oregano, and garlic powder until smooth. Spread in a baking dish. Spoon pizza sauce on cream cheese and sprinkle with pepperoni and green pepper. Bake at 350°F for 10 minutes. Remove and sprinkle with cheese. Bake for an additional 5 minutes.
Roll out pizza dough and cut into triangles; lay each one on an oven crisper sheet. Brush each triangle with olive oil. Combine cheese, Italian seasoning, and garlic powder and sprinkle evenly over each triangle. Bake in preheated 350°F oven for 15 minutes, or until golden brown. Serve with Cheesy Pepperoni Dip.
Ingredients:
Dip:
2 8-oz. packages of cream cheese
1 cup sour cream
2 tsp. oregano
1/4 tsp. garlic powder
1 cup pizza or spaghetti sauce
1 cup chopped pepperoni
1 cup chopped green pepper
1/2 cup grated Asiago cheese
1/2 cup shredded provolone cheese
1 cup shredded mozzarella cheese
Pizza Crust Dippers:
2 13.8-oz cans of refrigerated pizza dough (Pillsbury or similar)
1/2 cup olive oil
4 Tbsp. grated Parmesan cheese
1 tsp. Italian seasoning
1/2 tsp. garlic powder
Directions:
Blend cream cheese, sour cream, oregano, and garlic powder until smooth. Spread in a baking dish. Spoon pizza sauce on cream cheese and sprinkle with pepperoni and green pepper. Bake at 350°F for 10 minutes. Remove and sprinkle with cheese. Bake for an additional 5 minutes.
Roll out pizza dough and cut into triangles; lay each one on an oven crisper sheet. Brush each triangle with olive oil. Combine cheese, Italian seasoning, and garlic powder and sprinkle evenly over each triangle. Bake in preheated 350°F oven for 15 minutes, or until golden brown. Serve with Cheesy Pepperoni Dip.
Thursday, September 16, 2010
Peanut Butter Cookies with Chocolate Chunks
By: Curtis Stone
Makes about 20 cookies
Ingredients
1 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup natural chunky peanut butter (about 9 ounces / 280 grams)
1/2 cup (packed) light brown sugar
1/2 cup granulated / caster sugar
1/2 cup (1 stick / 125 grams) unsalted butter, at room temperature
1 ½ tablespoons honey
1 large egg
1 teaspoon vanilla extract
5 ounces / 155 grams semisweet chocolate, coarsely chopped
Preheat the oven to 350°F / 180°C. Line 3 heavy large baking sheets with parchment paper. Mix the flour, baking soda, and salt in a medium bowl. Using an electric mixer, beat the peanut butter, brown sugar, granulated sugar, butter, honey, egg, and vanilla in a large bowl until well blended. Stir the dry ingredients into the peanut butter mixture in 2 additions. Stir in the chopped chocolate. Scoop about 3 tablespoonfuls of dough for each cookie onto the prepared baking sheets, spacing them 2 1/2 inches apart. Bake for about 12 minutes, or until the cookies puff and begin to brown on top but are still very soft to the touch. Cool the cookies on the baking sheets for 5 minutes. Using a metal spatula, transfer the cookies to a rack and eat warm or cool completely.
By: Curtis Stone
Makes about 20 cookies
Ingredients
1 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup natural chunky peanut butter (about 9 ounces / 280 grams)
1/2 cup (packed) light brown sugar
1/2 cup granulated / caster sugar
1/2 cup (1 stick / 125 grams) unsalted butter, at room temperature
1 ½ tablespoons honey
1 large egg
1 teaspoon vanilla extract
5 ounces / 155 grams semisweet chocolate, coarsely chopped
Preheat the oven to 350°F / 180°C. Line 3 heavy large baking sheets with parchment paper. Mix the flour, baking soda, and salt in a medium bowl. Using an electric mixer, beat the peanut butter, brown sugar, granulated sugar, butter, honey, egg, and vanilla in a large bowl until well blended. Stir the dry ingredients into the peanut butter mixture in 2 additions. Stir in the chopped chocolate. Scoop about 3 tablespoonfuls of dough for each cookie onto the prepared baking sheets, spacing them 2 1/2 inches apart. Bake for about 12 minutes, or until the cookies puff and begin to brown on top but are still very soft to the touch. Cool the cookies on the baking sheets for 5 minutes. Using a metal spatula, transfer the cookies to a rack and eat warm or cool completely.
Wednesday, September 8, 2010
Philly Cheese Steak Onion Soup
INGREDIENTS
1 can (11 oz) Pillsbury® refrigerated crusty French loaf
1/2 teaspoon butter or margarine
1 boneless beef rib-eye steak (1/2 lb), trimmed of fat, cut into bite-size strips
1/4 teaspoon salt
Dash pepper
1 can (18.5 oz) Progresso® Vegetable Classics French onion soup
1 can (4 oz) Green Giant® mushroom pieces and stems, drained
1/2 cup shredded provolone cheese (2 oz)
3 tablespoons chopped green bell pepper
DIRECTIONS
* 1Heat oven to 350°F. Bake French loaf as directed on can. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add beef strips; sprinkle with salt and pepper. Cook and stir until browned. Stir in soup; heat to boiling. Reduce heat to medium-low; simmer uncovered 20 minutes.
* 2Stir mushrooms into soup; cook until thoroughly heated. Cut 2 (1-inch-thick) diagonal slices from warm loaf; reserve remaining loaf to serve with soup.
* 3Set oven control to broil. Ladle soup into 2 (15-oz) ovenproof bowls. Sprinkle 2 tablespoons of the cheese onto each serving. Top each with bread slice. Sprinkle bell pepper and remaining cheese evenly over each.
* 4Place bowls on cookie sheet; broil 4 to 6 inches from heat 1 to 2 minutes or until cheese is bubbly and bread is toasted. Serve soup with remaining slices of loaf.
INGREDIENTS
1 can (11 oz) Pillsbury® refrigerated crusty French loaf
1/2 teaspoon butter or margarine
1 boneless beef rib-eye steak (1/2 lb), trimmed of fat, cut into bite-size strips
1/4 teaspoon salt
Dash pepper
1 can (18.5 oz) Progresso® Vegetable Classics French onion soup
1 can (4 oz) Green Giant® mushroom pieces and stems, drained
1/2 cup shredded provolone cheese (2 oz)
3 tablespoons chopped green bell pepper
DIRECTIONS
* 1Heat oven to 350°F. Bake French loaf as directed on can. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add beef strips; sprinkle with salt and pepper. Cook and stir until browned. Stir in soup; heat to boiling. Reduce heat to medium-low; simmer uncovered 20 minutes.
* 2Stir mushrooms into soup; cook until thoroughly heated. Cut 2 (1-inch-thick) diagonal slices from warm loaf; reserve remaining loaf to serve with soup.
* 3Set oven control to broil. Ladle soup into 2 (15-oz) ovenproof bowls. Sprinkle 2 tablespoons of the cheese onto each serving. Top each with bread slice. Sprinkle bell pepper and remaining cheese evenly over each.
* 4Place bowls on cookie sheet; broil 4 to 6 inches from heat 1 to 2 minutes or until cheese is bubbly and bread is toasted. Serve soup with remaining slices of loaf.
Heath Bar Pie
1 9-inch prepared graham cracker crust
3 c. caramel ice cream topping
1/2 c. milk
1 (3.5 oz) package instant vanilla pudding mix
1 (8 oz) container frozen whipped topping, thawed
6 (14 oz) Heath bars, chopped
Spread caramel topping into pie crust. Beat milk and pudding mix for 2 minutes. Let stand 5 minutes. Stir in whipped topping and chopped candy bars. Spoon into crust. Freeze for at least 4 hours or until set. Let stand 15 minutes before cutting. Store leftovers in refrigerator.
1 9-inch prepared graham cracker crust
3 c. caramel ice cream topping
1/2 c. milk
1 (3.5 oz) package instant vanilla pudding mix
1 (8 oz) container frozen whipped topping, thawed
6 (14 oz) Heath bars, chopped
Spread caramel topping into pie crust. Beat milk and pudding mix for 2 minutes. Let stand 5 minutes. Stir in whipped topping and chopped candy bars. Spoon into crust. Freeze for at least 4 hours or until set. Let stand 15 minutes before cutting. Store leftovers in refrigerator.
Cheddar Potato Soup
3 medium potatoes, cubed
1 large onion, thinly sliced cubes
1 1/2 c. chicken broth
2 c. shredded cheese
salt and pepper to taste
Bring potatoes, onion and broth to boil. Simmer for 10 minutes or until potatoes are tender. Blend until potatoes are somewhat mashed. Add cheese and stir. Optional: add cooked broccoli.
3 medium potatoes, cubed
1 large onion, thinly sliced cubes
1 1/2 c. chicken broth
2 c. shredded cheese
salt and pepper to taste
Bring potatoes, onion and broth to boil. Simmer for 10 minutes or until potatoes are tender. Blend until potatoes are somewhat mashed. Add cheese and stir. Optional: add cooked broccoli.
Broccoli Puff
20 oz. frozen broccoli
3/4 c. Bisquick
1 1/2 c. shredded cheese
1 1/2 c. milk
2 eggs
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. butter or margarine, softened
Partially cook the broccoli. Whisk together milk, eggs, salt, pepper, and butter. Add Bisquick, then cheese, then broccoli. Pour mixture into a greased 9x13 pan. Bake at 350* for one hour, or in a crock pot on low for four hours or until set.
20 oz. frozen broccoli
3/4 c. Bisquick
1 1/2 c. shredded cheese
1 1/2 c. milk
2 eggs
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. butter or margarine, softened
Partially cook the broccoli. Whisk together milk, eggs, salt, pepper, and butter. Add Bisquick, then cheese, then broccoli. Pour mixture into a greased 9x13 pan. Bake at 350* for one hour, or in a crock pot on low for four hours or until set.
Cheesy Potatoes
1/2 c. butter or margarine, melted
1/4 tsp. pepper
1 tsp. salt
1/2 c. onion, chopped
2 lbs. frozen hash browns
1 can cream of chicken soup
2 c. sour cream
2 c. shredded cheese
2 c. corn flakes, crushed
1/4 c. butter or margarine, melted
Mix all ingredients together except for corn flakes and last amount of butter. Pour mixture into a 9x13 pan sprayed. Top with corn flakes and drizzle with the melted butter. Bake at 350* for one hour. You can also put the mixture in a crock pot for 4 hours or until heated through.
1/2 c. butter or margarine, melted
1/4 tsp. pepper
1 tsp. salt
1/2 c. onion, chopped
2 lbs. frozen hash browns
1 can cream of chicken soup
2 c. sour cream
2 c. shredded cheese
2 c. corn flakes, crushed
1/4 c. butter or margarine, melted
Mix all ingredients together except for corn flakes and last amount of butter. Pour mixture into a 9x13 pan sprayed. Top with corn flakes and drizzle with the melted butter. Bake at 350* for one hour. You can also put the mixture in a crock pot for 4 hours or until heated through.
Friday, September 3, 2010
Fresh Market Crispy Caprese Rollups
Last Update: 7/22 7:51 am
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Prepared by Angel Shannon
www.FreshMarketStores.com
Ingredients:
Flour tortillas
fresh mozzarella, sliced to fit
Fresh tomato, seeded and small diced
Bacon, fried and crumbled
Salami or summer sausage, shaved and crispy-fried with bacon
Fresh Basil
Salad Supreme
Canola Oil
Warm flour tortillas in microwave for 10 seconds or until pliable. Lay fresh mozzarella, diced tomato, crispy bacon/salame mixture and fresh basil leaves down the center; sprinkle with Salad Supreme. Fold bottom and top of tortilla over the ends of ingredients; roll and secure with toothpick.
Swirl a little oil into a frying pan and heat to medium-high (just below smoke point). Place prepared rollup in pan and turn to get a golden brown color on both sides and cheese is melted. Use pizza slicer to cut in half; serve with Rosemary-Balsamic Cream as dipping sauce.
Rosemary-Balsamic Cream from www.epicurious.com
1 teaspoon canola oil
4 shallots, finely chopped
½ cup balsamic vinegar
½ cup reduced-fat sour cream
½ teaspoon chopped fresh rosemary
Heat oil in a small saucepan over medium heat. Cook shallots until translucent but not browned, about 5 minutes. Add vinegar, bring to boil, then reduce heat to a high simmer. Cook until 2/3 of liquid has evaporated and shallots are very dark, 5 to 7 minutes. Remove from heat. Combine sour cream, rosemary and 2 teaspoons water in a bowl. Spoon balsamic-shallot sauce into center of sour cream and swirl with a toothpick before serving.
Copyright 2010 Newport Television LLC All rights reserved.
Last Update: 7/22 7:51 am
Set Text Size Small Set Text Size Medium Set Text Size Large Set Text Size X-Large
Print Story | ShareThis
Prepared by Angel Shannon
www.FreshMarketStores.com
Ingredients:
Flour tortillas
fresh mozzarella, sliced to fit
Fresh tomato, seeded and small diced
Bacon, fried and crumbled
Salami or summer sausage, shaved and crispy-fried with bacon
Fresh Basil
Salad Supreme
Canola Oil
Warm flour tortillas in microwave for 10 seconds or until pliable. Lay fresh mozzarella, diced tomato, crispy bacon/salame mixture and fresh basil leaves down the center; sprinkle with Salad Supreme. Fold bottom and top of tortilla over the ends of ingredients; roll and secure with toothpick.
Swirl a little oil into a frying pan and heat to medium-high (just below smoke point). Place prepared rollup in pan and turn to get a golden brown color on both sides and cheese is melted. Use pizza slicer to cut in half; serve with Rosemary-Balsamic Cream as dipping sauce.
Rosemary-Balsamic Cream from www.epicurious.com
1 teaspoon canola oil
4 shallots, finely chopped
½ cup balsamic vinegar
½ cup reduced-fat sour cream
½ teaspoon chopped fresh rosemary
Heat oil in a small saucepan over medium heat. Cook shallots until translucent but not browned, about 5 minutes. Add vinegar, bring to boil, then reduce heat to a high simmer. Cook until 2/3 of liquid has evaporated and shallots are very dark, 5 to 7 minutes. Remove from heat. Combine sour cream, rosemary and 2 teaspoons water in a bowl. Spoon balsamic-shallot sauce into center of sour cream and swirl with a toothpick before serving.
Copyright 2010 Newport Television LLC All rights reserved.
Kneaders Caramel Apple Sweet Bread
INGREDEIENTS
6 eggs
4 egg yolks
6½ Cups sugar
Mix above ingredients on medium speed with a whisk for about 10 minutes until whipped, then add:
6 Tbsp butter
1 Cup oil
1½ Cups sour cream
Add above ingredients on low speed with a whisk for about 30 seconds, then add:
1 tsp. baking soda
1 tsp. baking powder
½ tsp. nutmeg
2 tsp. cinnamon
½ tsp. salt
4 Cups flour
Add above ingredients on low with a paddle, and mix until incorporated, then add:
3½ Cups grated Granny Smith apples.
Incorporate apple by hand.
Bake at 345 for about 50 minutes. Once the loaf has cooled use any kind of caramel, melt it and then drizzle in a diagonal direction across the loaf.
This recipe makes 3 large loafs.
Copyright 2010 Newport Television LLC All rights reserved.
INGREDEIENTS
6 eggs
4 egg yolks
6½ Cups sugar
Mix above ingredients on medium speed with a whisk for about 10 minutes until whipped, then add:
6 Tbsp butter
1 Cup oil
1½ Cups sour cream
Add above ingredients on low speed with a whisk for about 30 seconds, then add:
1 tsp. baking soda
1 tsp. baking powder
½ tsp. nutmeg
2 tsp. cinnamon
½ tsp. salt
4 Cups flour
Add above ingredients on low with a paddle, and mix until incorporated, then add:
3½ Cups grated Granny Smith apples.
Incorporate apple by hand.
Bake at 345 for about 50 minutes. Once the loaf has cooled use any kind of caramel, melt it and then drizzle in a diagonal direction across the loaf.
This recipe makes 3 large loafs.
Copyright 2010 Newport Television LLC All rights reserved.
Chocolate Peanut Butter Cookies
* 1 cup (2 sticks) butter
* 1 cup peanut butter
* 2 cups powdered sugar
* 1 ¾ cups crushed graham crackers
* 2 cups milk chocolate chips
Melt butter and peanut butter together. Stir in powdered sugar and graham crackers. Press mixture firmly into a 9x13 pan. Melt chocolate chips; then spread on top of peanut butter mixture. Chill until firm. Remove from the fridge and allow cookies to warm to room temperature. Cut into 1" squares. (if the cookies are still cold, the chocolate will crack)
Copyright 2010 Newport Television LLC All rights reserved.
* 1 cup (2 sticks) butter
* 1 cup peanut butter
* 2 cups powdered sugar
* 1 ¾ cups crushed graham crackers
* 2 cups milk chocolate chips
Melt butter and peanut butter together. Stir in powdered sugar and graham crackers. Press mixture firmly into a 9x13 pan. Melt chocolate chips; then spread on top of peanut butter mixture. Chill until firm. Remove from the fridge and allow cookies to warm to room temperature. Cut into 1" squares. (if the cookies are still cold, the chocolate will crack)
Copyright 2010 Newport Television LLC All rights reserved.
Summer Fruit Salsa
* Ingredients:
* ¾ cup diced Pineapple
* ¾ cup diced mango
* ½ cup diced strawberries
* ¼ cup diced red onion
* 1 jalapeno, stemmed,
* seeded and finely chopped
* 1 Tbsp chopped fresh mint leaf
* 2 Tbsp freshly squeezed orange juice
* 1 Tbsp freshly squeezed lime juice
* ½ tsp salt
Yields about 2 cups
In a stainless or glass bowl, combine all of the ingredients and stir to blend. Cover with plastic wrap and let sit in the refrigerator for 20-30 minutes
Serve as a dip for chips, serve over a grilled chicken breast or steak. Garnish a salad with this salsa to enhance the flavor of the salad
by: Costa Vida
Copyright 2010 Newport Television LLC All rights reserved.
* Ingredients:
* ¾ cup diced Pineapple
* ¾ cup diced mango
* ½ cup diced strawberries
* ¼ cup diced red onion
* 1 jalapeno, stemmed,
* seeded and finely chopped
* 1 Tbsp chopped fresh mint leaf
* 2 Tbsp freshly squeezed orange juice
* 1 Tbsp freshly squeezed lime juice
* ½ tsp salt
Yields about 2 cups
In a stainless or glass bowl, combine all of the ingredients and stir to blend. Cover with plastic wrap and let sit in the refrigerator for 20-30 minutes
Serve as a dip for chips, serve over a grilled chicken breast or steak. Garnish a salad with this salsa to enhance the flavor of the salad
by: Costa Vida
Copyright 2010 Newport Television LLC All rights reserved.
BYU Famous Mint Brownies
by: Jenny Stanger- Brigham Young University Cougars Cookbook
* 1 (20 oz) box brownie mix
* 1 cup chopped walnuts
* 12 oz chocolate frosting
* mint frosting
* 5 tbsp butter, softened
* dash of salt
* 1 tbsp light corn syrup
* 2 1/3 cups powdered sugar
* ½ tsp mint extract
* blue food coloring
* 3 tbsp milk
Preheat the oven to 350 degrees.
In a large bowl, prepare the brownie mix according to package directions, once the mix is combined thoroughly, add the walnuts and then spread batter in a 9 x 13 pan. Bake according to package directions.
To make the mint frosting combine the butter, salt, corn syrup and powdered sugar. beat until smooth and creamy. Sdd the mint extract and food coloring. mix in and then add the milk gradually until the frosting is a little more runny than cake frosting.
Spread the mint frosting over the cooled brownies and then place in the freezer for a short time to stiffen. Take brownies out of the freezer and carefully add a layer of chocolate frosting over top.
Copyright 2010 Newport Television LLC All rights reserved.
by: Jenny Stanger- Brigham Young University Cougars Cookbook
* 1 (20 oz) box brownie mix
* 1 cup chopped walnuts
* 12 oz chocolate frosting
* mint frosting
* 5 tbsp butter, softened
* dash of salt
* 1 tbsp light corn syrup
* 2 1/3 cups powdered sugar
* ½ tsp mint extract
* blue food coloring
* 3 tbsp milk
Preheat the oven to 350 degrees.
In a large bowl, prepare the brownie mix according to package directions, once the mix is combined thoroughly, add the walnuts and then spread batter in a 9 x 13 pan. Bake according to package directions.
To make the mint frosting combine the butter, salt, corn syrup and powdered sugar. beat until smooth and creamy. Sdd the mint extract and food coloring. mix in and then add the milk gradually until the frosting is a little more runny than cake frosting.
Spread the mint frosting over the cooled brownies and then place in the freezer for a short time to stiffen. Take brownies out of the freezer and carefully add a layer of chocolate frosting over top.
Copyright 2010 Newport Television LLC All rights reserved.
Kneaders Three Cheese Cauliflower Soup
by: - Tami Vincent
INGREDIENTS:
¼ cup Butter
1 cup Green Onion
1 head Cauliflower
1½ TBSP Garlic
2¾ cup Cheddar Cheese
3 slices Pepper Jack Cheese
2 1/3 cup Shirley J's White Cheddar Base
2 qts Water (hot)
INSTRUCTIONS
1. In a pot, place butter, chopped green onion and cauliflower( just break apart. Leave in fairly large pieces).
2. Cook on Medium heat with the lid on stirring occasionally until vegetables are well cooked. About 25 min. The cauliflower will become very soft and you will then have bite size pieces in the soup.
3. Roast garlic in a pan until slightly brown. Add to vegetables and stir well.
4. Add hot water and Shirley J's white cheddar base mix. Using a whisk, stir until the Shirley J's in completely incorporated. Heat to 140 degrees.
5. Slowly add cheddar cheese and crumbled pepper jack into the pot. Stirring while adding.
6. Simmer soup until it reaches 160 degrees. About 10 min.
Copyright 2010 Newport Television LLC All rights reserved.
by: - Tami Vincent
INGREDIENTS:
¼ cup Butter
1 cup Green Onion
1 head Cauliflower
1½ TBSP Garlic
2¾ cup Cheddar Cheese
3 slices Pepper Jack Cheese
2 1/3 cup Shirley J's White Cheddar Base
2 qts Water (hot)
INSTRUCTIONS
1. In a pot, place butter, chopped green onion and cauliflower( just break apart. Leave in fairly large pieces).
2. Cook on Medium heat with the lid on stirring occasionally until vegetables are well cooked. About 25 min. The cauliflower will become very soft and you will then have bite size pieces in the soup.
3. Roast garlic in a pan until slightly brown. Add to vegetables and stir well.
4. Add hot water and Shirley J's white cheddar base mix. Using a whisk, stir until the Shirley J's in completely incorporated. Heat to 140 degrees.
5. Slowly add cheddar cheese and crumbled pepper jack into the pot. Stirring while adding.
6. Simmer soup until it reaches 160 degrees. About 10 min.
Copyright 2010 Newport Television LLC All rights reserved.
Sunday, August 8, 2010
Snickerdoodle Cupcakes
Capped with "kisses" of seven-minute frosting and dusted with cinnamon-sugar, these cupcakes are a play on the cookie of the same name, also finished with cinnamon-sugar.
* 1 1/2 cups all-purpose flour
* 1 1/2 cups cake flour (not self- rising), sifted
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
* 1 cup (2 sticks) unsalted butter, room temperature
* 1 3/4 cups sugar, plus 2 tablespoons for dusting
* 4 large eggs, room temperature
* 2 teaspoons pure vanilla extract
* 1 1/4 cups milk
* Seven-Minute Frosting
Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
4. To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.
Seven-Minute Frosting
This recipe is from "Martha Stewart's Cupcakes."
Ingredients
* 1 1/2 cups plus 2 tablespoons sugar
* 2/3 cup water
* 2 tablespoons light corn syrup
* 6 large egg whites, room temperature
* COCONUT VARIATION
* Add 1/2 teaspoon pure coconut extract at the end of step 3, whisking to combine.
* COFFEE VARIATION
* Add 2 tablespoons pure coffee extract at the end of step 3, whisking to combine.
Directions
1. Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.
2. Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
3. As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.
Capped with "kisses" of seven-minute frosting and dusted with cinnamon-sugar, these cupcakes are a play on the cookie of the same name, also finished with cinnamon-sugar.
* 1 1/2 cups all-purpose flour
* 1 1/2 cups cake flour (not self- rising), sifted
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
* 1 cup (2 sticks) unsalted butter, room temperature
* 1 3/4 cups sugar, plus 2 tablespoons for dusting
* 4 large eggs, room temperature
* 2 teaspoons pure vanilla extract
* 1 1/4 cups milk
* Seven-Minute Frosting
Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
4. To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.
Seven-Minute Frosting
This recipe is from "Martha Stewart's Cupcakes."
Ingredients
* 1 1/2 cups plus 2 tablespoons sugar
* 2/3 cup water
* 2 tablespoons light corn syrup
* 6 large egg whites, room temperature
* COCONUT VARIATION
* Add 1/2 teaspoon pure coconut extract at the end of step 3, whisking to combine.
* COFFEE VARIATION
* Add 2 tablespoons pure coffee extract at the end of step 3, whisking to combine.
Directions
1. Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.
2. Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
3. As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.
Brownie Heart Cupcakes
Makes 24
* Vegetable oil cooking spray
* 3 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons coarse salt
* 15 ounces (3 3/4 sticks) unsalted butter, cut into pieces
* 12 ounces unsweetened chocolate, coarsely chopped
* 3 cups sugar
* 6 large eggs, room temperature
* 1 tablespoon pure vanilla extract
* Basic Buttercream
Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Coat an 8-inch square cake pan with cooking spray, line bottom with parchment, then spray parchment.
2. Whisk flour, baking powder, and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.
3. Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture.
4. Divide batter among muffin cups, filling each 2/3 full. Spread remaining batter in square pan. Bake until set but still soft, about 20 minutes. Let cool in tins and pan on wire racks.
5. Frost cupcakes with buttercream. Cut out 24 hearts from brownie in pan using a 1 1/2-inch heart-shaped cutter. Top each cupcake with a heart.
Read more at Marthastewart.com: Brownie Heart Cupcakes and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com
Makes 24
* Vegetable oil cooking spray
* 3 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons coarse salt
* 15 ounces (3 3/4 sticks) unsalted butter, cut into pieces
* 12 ounces unsweetened chocolate, coarsely chopped
* 3 cups sugar
* 6 large eggs, room temperature
* 1 tablespoon pure vanilla extract
* Basic Buttercream
Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Coat an 8-inch square cake pan with cooking spray, line bottom with parchment, then spray parchment.
2. Whisk flour, baking powder, and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.
3. Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture.
4. Divide batter among muffin cups, filling each 2/3 full. Spread remaining batter in square pan. Bake until set but still soft, about 20 minutes. Let cool in tins and pan on wire racks.
5. Frost cupcakes with buttercream. Cut out 24 hearts from brownie in pan using a 1 1/2-inch heart-shaped cutter. Top each cupcake with a heart.
Read more at Marthastewart.com: Brownie Heart Cupcakes and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com
Luscious Lemon Bars
by the Editors of Publications International, Ltd.
Yield: Makes 3 dozen bars
Ingredients:
2 cups all-purpose flour
1 cup (2 sticks) butter
1/2 cup powdered sugar, plus additional for dusting
1 tablespoon plus 1 teaspoon grated lemon peel, divided
1/4 teaspoon salt
1 cup granulated sugar
3 eggs
1/3 cup fresh lemon juice
Preparation:
1. Preheat oven to 350°F. Grease 13X9-inch baking pan; set aside.
2. Place flour, butter, 1/2 cup powdered sugar, 1 teaspoon lemon peel and salt in food processor. Cover; process until mixture forms coarse crumbs. Press mixture evenly into prepared baking pan. Bake 18 to 20 minutes or until golden brown.
3. Meanwhile, beat granulated sugar, eggs, lemon juice and remaining 1 tablespoon lemon peel in medium bowl with electric mixer at medium speed until well blended.
4. Pour mixture evenly over warm crust. Return to oven; bake 18 to 20 minutes or until center is set and edges are golden brown. Remove pan to wire rack; cool completely. Dust with additional powdered sugar; cut into 2X1-1/2-inch bars. Store tightly covered at room temperature. Do not freeze.
by the Editors of Publications International, Ltd.
Yield: Makes 3 dozen bars
Ingredients:
2 cups all-purpose flour
1 cup (2 sticks) butter
1/2 cup powdered sugar, plus additional for dusting
1 tablespoon plus 1 teaspoon grated lemon peel, divided
1/4 teaspoon salt
1 cup granulated sugar
3 eggs
1/3 cup fresh lemon juice
Preparation:
1. Preheat oven to 350°F. Grease 13X9-inch baking pan; set aside.
2. Place flour, butter, 1/2 cup powdered sugar, 1 teaspoon lemon peel and salt in food processor. Cover; process until mixture forms coarse crumbs. Press mixture evenly into prepared baking pan. Bake 18 to 20 minutes or until golden brown.
3. Meanwhile, beat granulated sugar, eggs, lemon juice and remaining 1 tablespoon lemon peel in medium bowl with electric mixer at medium speed until well blended.
4. Pour mixture evenly over warm crust. Return to oven; bake 18 to 20 minutes or until center is set and edges are golden brown. Remove pan to wire rack; cool completely. Dust with additional powdered sugar; cut into 2X1-1/2-inch bars. Store tightly covered at room temperature. Do not freeze.
Pretty-in-Pink Peppermint Cupcakes
by the Editors of Publications International, Ltd.
Yield: Makes 30 cupcakes
Ingredients:
1 package (18-1/4 ounce) white cake mix
1-1/3 cups water
3 egg whites
2 tablespoons vegetable oil or melted butter
1/2 teaspoon peppermint extract
3 to 4 drops red liquid food coloring or 1/4 teaspoon gel food coloring
1 container (16 ounces) prepared vanilla frosting
1/2 cup crushed peppermint candies (about 16 candies)
Preparation:
1. Preheat oven to 350°F. Line 30 standard (2-1/2-inch) muffin cups with paper baking cups.
2. Beat cake mix, water, egg whites, oil, peppermint extract and food coloring in large bowl with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes.
3. Spoon batter into prepared muffin cups, filling three-fourths full. Bake 20 to 22 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely. (At this point, cupcakes may be frozen up to 3 months. Thaw at room temperature before frosting.)
4. Spread frosting over cooled cupcakes; sprinkle with crushed candies. Store at room temperature up to 24 hours or cover and refrigerate up to 3 days before serving.
by the Editors of Publications International, Ltd.
Yield: Makes 30 cupcakes
Ingredients:
1 package (18-1/4 ounce) white cake mix
1-1/3 cups water
3 egg whites
2 tablespoons vegetable oil or melted butter
1/2 teaspoon peppermint extract
3 to 4 drops red liquid food coloring or 1/4 teaspoon gel food coloring
1 container (16 ounces) prepared vanilla frosting
1/2 cup crushed peppermint candies (about 16 candies)
Preparation:
1. Preheat oven to 350°F. Line 30 standard (2-1/2-inch) muffin cups with paper baking cups.
2. Beat cake mix, water, egg whites, oil, peppermint extract and food coloring in large bowl with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes.
3. Spoon batter into prepared muffin cups, filling three-fourths full. Bake 20 to 22 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely. (At this point, cupcakes may be frozen up to 3 months. Thaw at room temperature before frosting.)
4. Spread frosting over cooled cupcakes; sprinkle with crushed candies. Store at room temperature up to 24 hours or cover and refrigerate up to 3 days before serving.
Pretty-in-Pink Peppermint Cupcakes
by the Editors of Publications International, Ltd.
Yield: Makes 30 cupcakes
Ingredients:
1 package (18-1/4 ounce) white cake mix
1-1/3 cups water
3 egg whites
2 tablespoons vegetable oil or melted butter
1/2 teaspoon peppermint extract
3 to 4 drops red liquid food coloring or 1/4 teaspoon gel food coloring
1 container (16 ounces) prepared vanilla frosting
1/2 cup crushed peppermint candies (about 16 candies)
Preparation:
1. Preheat oven to 350°F. Line 30 standard (2-1/2-inch) muffin cups with paper baking cups.
2. Beat cake mix, water, egg whites, oil, peppermint extract and food coloring in large bowl with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes.
3. Spoon batter into prepared muffin cups, filling three-fourths full. Bake 20 to 22 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely. (At this point, cupcakes may be frozen up to 3 months. Thaw at room temperature before frosting.)
4. Spread frosting over cooled cupcakes; sprinkle with crushed candies. Store at room temperature up to 24 hours or cover and refrigerate up to 3 days before serving.
by the Editors of Publications International, Ltd.
Yield: Makes 30 cupcakes
Ingredients:
1 package (18-1/4 ounce) white cake mix
1-1/3 cups water
3 egg whites
2 tablespoons vegetable oil or melted butter
1/2 teaspoon peppermint extract
3 to 4 drops red liquid food coloring or 1/4 teaspoon gel food coloring
1 container (16 ounces) prepared vanilla frosting
1/2 cup crushed peppermint candies (about 16 candies)
Preparation:
1. Preheat oven to 350°F. Line 30 standard (2-1/2-inch) muffin cups with paper baking cups.
2. Beat cake mix, water, egg whites, oil, peppermint extract and food coloring in large bowl with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes.
3. Spoon batter into prepared muffin cups, filling three-fourths full. Bake 20 to 22 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely. (At this point, cupcakes may be frozen up to 3 months. Thaw at room temperature before frosting.)
4. Spread frosting over cooled cupcakes; sprinkle with crushed candies. Store at room temperature up to 24 hours or cover and refrigerate up to 3 days before serving.
Skinny Carrot Cupcakes with Cream Cheese Frosting
by the Editors of Publications International, Ltd.
Yield: Makes 18 cupcakes
Ingredients:
Cupcakes
2-1/2 cups all-purpose flour
1-1/4 cups packed brown sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup unsweetened applesauce
1/2 cup crushed pineapple in juice
1 jar (4 ounces) puréed baby food carrots
2 jars (2.5 ounces each) puréed baby food prunes
1/4 cup canola oil
1/4 cup buttermilk
1 egg
2 teaspoons vanilla
2 teaspoons grated orange peel
Cream Cheese Frosting
1/4 cup fat-free cottage cheese
6 ounces reduced-fat cream cheese
2 tablespoons powdered sugar
4 packets sugar substitute or equivalent of 8 teaspoons sugar
1 teaspoon vanilla
Preparation:
1. Preheat oven to 375°F. Line 18 (2-1/2-inch) muffin cups with paper liners; set aside.
2. To prepare cupcakes, stir together flour, brown sugar, baking powder, cinnamon, baking soda, salt, ginger and cloves in large bowl. Add remaining cupcake ingredients; stir just until combined. Spoon evenly into prepared muffin cups.
3. Bake 20 to 25 minutes or until toothpick inserted into center comes out clean. Cool completely before frosting.
4. To prepare frosting, combine cottage cheese, cream cheese, powdered sugar, sugar substitute and 1 teaspoon vanilla in food processor or blender; blend until smooth. Frost each cupcake with about 2 teaspoons frosting.
Tip If you don't have buttermilk on hand, you can sour fresh milk to use as a substitute. For 1/4 cup of buttermilk, place 1/2 plus 1/4 teaspoon lemon juice or distilled vinegar in a measuring cup and add enough milk to measure 1/4 cup. Stir and let mixture stand at room temperature for 5 minutes.
by the Editors of Publications International, Ltd.
Yield: Makes 18 cupcakes
Ingredients:
Cupcakes
2-1/2 cups all-purpose flour
1-1/4 cups packed brown sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup unsweetened applesauce
1/2 cup crushed pineapple in juice
1 jar (4 ounces) puréed baby food carrots
2 jars (2.5 ounces each) puréed baby food prunes
1/4 cup canola oil
1/4 cup buttermilk
1 egg
2 teaspoons vanilla
2 teaspoons grated orange peel
Cream Cheese Frosting
1/4 cup fat-free cottage cheese
6 ounces reduced-fat cream cheese
2 tablespoons powdered sugar
4 packets sugar substitute or equivalent of 8 teaspoons sugar
1 teaspoon vanilla
Preparation:
1. Preheat oven to 375°F. Line 18 (2-1/2-inch) muffin cups with paper liners; set aside.
2. To prepare cupcakes, stir together flour, brown sugar, baking powder, cinnamon, baking soda, salt, ginger and cloves in large bowl. Add remaining cupcake ingredients; stir just until combined. Spoon evenly into prepared muffin cups.
3. Bake 20 to 25 minutes or until toothpick inserted into center comes out clean. Cool completely before frosting.
4. To prepare frosting, combine cottage cheese, cream cheese, powdered sugar, sugar substitute and 1 teaspoon vanilla in food processor or blender; blend until smooth. Frost each cupcake with about 2 teaspoons frosting.
Tip If you don't have buttermilk on hand, you can sour fresh milk to use as a substitute. For 1/4 cup of buttermilk, place 1/2 plus 1/4 teaspoon lemon juice or distilled vinegar in a measuring cup and add enough milk to measure 1/4 cup. Stir and let mixture stand at room temperature for 5 minutes.
White Chocolate Macadamia Cupcakes
by the Editors of Publications International, Ltd.
Yield: Makes 20 cupcakes
Ingredients:
1 package (18-1/4 ounces) white cake mix, plus ingredients to prepare mix
1 package (4-serving size) white chocolate instant pudding and pie filling mix
3/4 cup chopped macadamia nuts
1-1/2 cups flaked coconut
1 cup white chocolate chips
1 container (16 ounces) white frosting
Preparation:
1. Preheat oven to 350°F. Line 20 standard (2-1/2-inch) muffin pan cups with paper liners.
2. Prepare cake mix according to package directions, beating in pudding mix with cake mix ingredients. Fold in nuts. Fill muffin cups two-thirds full. Bake 18 to 20 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove to wire racks; cool completely.
3. Meanwhile, spread coconut evenly on ungreased baking sheet; bake at 350°F 6 minutes, stirring occasionally, until light golden brown. Cool completely.
4. Place white chocolate chips in small microwavable bowl; microwave 2 minutes on MEDIUM (50%), stirring every 30 seconds, until melted and smooth. Cool slightly before stirring into frosting.
5. Frost cupcakes; sprinkle with toasted coconut.
by the Editors of Publications International, Ltd.
Yield: Makes 20 cupcakes
Ingredients:
1 package (18-1/4 ounces) white cake mix, plus ingredients to prepare mix
1 package (4-serving size) white chocolate instant pudding and pie filling mix
3/4 cup chopped macadamia nuts
1-1/2 cups flaked coconut
1 cup white chocolate chips
1 container (16 ounces) white frosting
Preparation:
1. Preheat oven to 350°F. Line 20 standard (2-1/2-inch) muffin pan cups with paper liners.
2. Prepare cake mix according to package directions, beating in pudding mix with cake mix ingredients. Fold in nuts. Fill muffin cups two-thirds full. Bake 18 to 20 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove to wire racks; cool completely.
3. Meanwhile, spread coconut evenly on ungreased baking sheet; bake at 350°F 6 minutes, stirring occasionally, until light golden brown. Cool completely.
4. Place white chocolate chips in small microwavable bowl; microwave 2 minutes on MEDIUM (50%), stirring every 30 seconds, until melted and smooth. Cool slightly before stirring into frosting.
5. Frost cupcakes; sprinkle with toasted coconut.
Tropical Luau Cupcakes
by the Editors of Publications International, Ltd.
Yield: Makes 30 cupcakes
Ingredients:
2 cans (8 ounces each) crushed pineapple in juice
1 package (18-1/4 ounces) yellow cake mix without pudding in the mix1 package 1(4-serving size) banana cream instant pudding and pie filling mix
4 eggs
1/3 cup vegetable oil
1/4 teaspoon ground nutmeg
1 container (12 ounces) whipped vanilla frosting
3/4 cup flaked coconut, toasted*
3 to 4 medium kiwi
30 (2-1/2-inch) pretzel sticks
*To toast coconut, spread evenly on ungreased baking sheet; bake in preheated 350°F oven 4 to 6 minutes or until light golden brown, stirring frequently.
Preparation:
1. Preheat oven to 350°F. Line 30 standard (2-1/2-inch) muffin cups with paper baking cups. Drain pineapple, reserving juice. Set pineapple aside.
2. Beat reserved pineapple juice, cake mix, pudding mix, eggs, oil and nutmeg in large bowl with electric mixer at low speed 1 minute or until blended. Increase speed to medium; beat 1 to 2 minutes or until smooth. Fold in pineapple. Fill muffin cups two-thirds full.
3.Bake 20 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pans on wire rack 5 minutes. Remove from pans; cool completely on wire racks.
4. Frost tops of cupcakes with frosting; sprinkle with coconut. For palm trees,* peel kiwi and cut into 1/8-inch-thick slices. Create palm fronds by cutting each slice at 3/8-inch intervals, cutting from outside edge toward center. (Leave about 3/4- to 1-inch circle uncut in center of each slice). For palm tree trunk, push pretzel stick into, but not through, center of each kiwi slice. Push other end of pretzel into top of each cupcake.
*Palm tree decorations can be made up to 1 hour before serving.
by the Editors of Publications International, Ltd.
Yield: Makes 30 cupcakes
Ingredients:
2 cans (8 ounces each) crushed pineapple in juice
1 package (18-1/4 ounces) yellow cake mix without pudding in the mix1 package 1(4-serving size) banana cream instant pudding and pie filling mix
4 eggs
1/3 cup vegetable oil
1/4 teaspoon ground nutmeg
1 container (12 ounces) whipped vanilla frosting
3/4 cup flaked coconut, toasted*
3 to 4 medium kiwi
30 (2-1/2-inch) pretzel sticks
*To toast coconut, spread evenly on ungreased baking sheet; bake in preheated 350°F oven 4 to 6 minutes or until light golden brown, stirring frequently.
Preparation:
1. Preheat oven to 350°F. Line 30 standard (2-1/2-inch) muffin cups with paper baking cups. Drain pineapple, reserving juice. Set pineapple aside.
2. Beat reserved pineapple juice, cake mix, pudding mix, eggs, oil and nutmeg in large bowl with electric mixer at low speed 1 minute or until blended. Increase speed to medium; beat 1 to 2 minutes or until smooth. Fold in pineapple. Fill muffin cups two-thirds full.
3.Bake 20 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pans on wire rack 5 minutes. Remove from pans; cool completely on wire racks.
4. Frost tops of cupcakes with frosting; sprinkle with coconut. For palm trees,* peel kiwi and cut into 1/8-inch-thick slices. Create palm fronds by cutting each slice at 3/8-inch intervals, cutting from outside edge toward center. (Leave about 3/4- to 1-inch circle uncut in center of each slice). For palm tree trunk, push pretzel stick into, but not through, center of each kiwi slice. Push other end of pretzel into top of each cupcake.
*Palm tree decorations can be made up to 1 hour before serving.
Cookies Cream Cupcakes
by the Editors of Publications International, Ltd.
Yield: Makes 24 cupcakes
Ingredients:
2-1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1-2/3 cups sugar
1 cup milk
1/2 cup (1 stick) butter, softened
2 teaspoons vanilla
3 egg whites
1 cup crushed chocolate sandwich cookies (about 10 cookies) plus additional for garnish
1 container (16 ounces) vanilla frosting
Preparation:
1. Preheat oven to 350°F. Lightly grease 24 standard (2-1/2-inch) muffin pan cups or line with paper baking cups.
2. Sift flour, baking powder and salt together in large bowl. Stir in sugar. Add milk, butter and vanilla; beat with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes. Add egg whites; beat 2 minutes. Stir in 1 cup crushed cookies.
3. Spoon batter evenly into prepared muffin cups, filling two-thirds full. Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.
4. Frost cupcakes; garnish with additional crushed cookies.
by the Editors of Publications International, Ltd.
Yield: Makes 24 cupcakes
Ingredients:
2-1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1-2/3 cups sugar
1 cup milk
1/2 cup (1 stick) butter, softened
2 teaspoons vanilla
3 egg whites
1 cup crushed chocolate sandwich cookies (about 10 cookies) plus additional for garnish
1 container (16 ounces) vanilla frosting
Preparation:
1. Preheat oven to 350°F. Lightly grease 24 standard (2-1/2-inch) muffin pan cups or line with paper baking cups.
2. Sift flour, baking powder and salt together in large bowl. Stir in sugar. Add milk, butter and vanilla; beat with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes. Add egg whites; beat 2 minutes. Stir in 1 cup crushed cookies.
3. Spoon batter evenly into prepared muffin cups, filling two-thirds full. Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.
4. Frost cupcakes; garnish with additional crushed cookies.
Chocolate-Frosted Peanut Butter Cupcakes
by the Editors of Publications International, Ltd.
powered by
Chocolate Frosted Peanut Butter Cupcakes
DC Cupcakes
Yield: Makes 18 cupcakes
The combination of peanut butter and chocolate is pretty hard to beat!
Ingredients:
1/3 cup butter, softened
1/3 cup creamy or chunky reduced-fat peanut butter
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1-1/4 cups milk
Peanut Butter Chocolate Frosting (recipe)
Preparation:
1. Preheat oven to 350°F. Line 18 standard (2-1/2-inch) muffin pan cups with foil baking cups.
2. Beat butter and peanut butter in large bowl with electric mixer at medium speed until smooth; beat in sugars until well mixed. Beat in eggs and vanilla.
3. Combine flour, baking powder and salt in medium bowl. Add flour mixture to peanut butter mixture alternately with milk, beginning and ending with flour mixture.
4. Spoon batter into prepared muffin cups, filling 2/3 full. Bake 23 to 25 minutes or until cupcakes spring back when touched and toothpicks inserted in centers come out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.
5. Prepare Peanut Butter Chocolate Frosting. Frost each cupcake with about 1-1/2 tablespoons frosting. Garnish as desired.
Tip If you don't have muffin pans, don't worry. Foil baking cups are sturdy enough to be used without muffin pans; simply place the baking cups on a baking sheet and fill.
Peanut Butter Chocolate Frosting
Yield: Makes about 2-1/2 cups frosting
Ingredients:
4 cups powdered sugar
1/3 cup unsweetened cocoa powder
4 to 5 tablespoons milk, divided
3 tablespoons creamy peanut butter
Preparation:
1. Combine powdered sugar, cocoa, 4 tablespoons milk and peanut butter in large bowl. Beat with electric mixer at low speed until smooth, scraping bowl frequently. Beat in additional 1 tablespoon milk until of desired spreading consistency.
by the Editors of Publications International, Ltd.
powered by
Chocolate Frosted Peanut Butter Cupcakes
DC Cupcakes
Yield: Makes 18 cupcakes
The combination of peanut butter and chocolate is pretty hard to beat!
Ingredients:
1/3 cup butter, softened
1/3 cup creamy or chunky reduced-fat peanut butter
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1-1/4 cups milk
Peanut Butter Chocolate Frosting (recipe)
Preparation:
1. Preheat oven to 350°F. Line 18 standard (2-1/2-inch) muffin pan cups with foil baking cups.
2. Beat butter and peanut butter in large bowl with electric mixer at medium speed until smooth; beat in sugars until well mixed. Beat in eggs and vanilla.
3. Combine flour, baking powder and salt in medium bowl. Add flour mixture to peanut butter mixture alternately with milk, beginning and ending with flour mixture.
4. Spoon batter into prepared muffin cups, filling 2/3 full. Bake 23 to 25 minutes or until cupcakes spring back when touched and toothpicks inserted in centers come out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.
5. Prepare Peanut Butter Chocolate Frosting. Frost each cupcake with about 1-1/2 tablespoons frosting. Garnish as desired.
Tip If you don't have muffin pans, don't worry. Foil baking cups are sturdy enough to be used without muffin pans; simply place the baking cups on a baking sheet and fill.
Peanut Butter Chocolate Frosting
Yield: Makes about 2-1/2 cups frosting
Ingredients:
4 cups powdered sugar
1/3 cup unsweetened cocoa powder
4 to 5 tablespoons milk, divided
3 tablespoons creamy peanut butter
Preparation:
1. Combine powdered sugar, cocoa, 4 tablespoons milk and peanut butter in large bowl. Beat with electric mixer at low speed until smooth, scraping bowl frequently. Beat in additional 1 tablespoon milk until of desired spreading consistency.
Caramel Apple Cupcakes
by the Editors of Publications International, Ltd.
Yield: Makes 24 cupcakes
Ingredients:
1 package (18-1/4 ounces) butter or yellow cake mix, plus ingredients to prepare mix
1 cup chopped dried apples
Caramel Frosting (recipe)
Chopped nuts (optional)
Preparation:
1. Preheat oven to 375°F. Line 24 standard (2-1/2-inch) muffin pan cups with paper baking cups.
2. Prepare cake mix according to package directions. Stir in apples. Spoon batter into prepared muffin cups, filling 2/3 full.
3. Bake 15 to 20 minutes or until toothpicks inserted into centers come out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.
4. Prepare Caramel Frosting. Frost cupcakes. Sprinkle cupcakes with nuts, if desired.
Caramel Frosting
Ingredients:
3 tablespoons butter
1 cup packed light brown sugar
1/2 cup evaporated milk
1/8 teaspoon salt
3-3/4 cups powdered sugar
3/4 teaspoon vanilla
Preparation:
1. Melt butter in 2-quart saucepan. Stir in brown sugar, evaporated milk and salt. Bring to a boil, stirring constantly. Remove from heat; cool to lukewarm.
2. Add powdered sugar; beat until frosting is of spreading consistency. Add vanilla; beat until smooth.
by the Editors of Publications International, Ltd.
Yield: Makes 24 cupcakes
Ingredients:
1 package (18-1/4 ounces) butter or yellow cake mix, plus ingredients to prepare mix
1 cup chopped dried apples
Caramel Frosting (recipe)
Chopped nuts (optional)
Preparation:
1. Preheat oven to 375°F. Line 24 standard (2-1/2-inch) muffin pan cups with paper baking cups.
2. Prepare cake mix according to package directions. Stir in apples. Spoon batter into prepared muffin cups, filling 2/3 full.
3. Bake 15 to 20 minutes or until toothpicks inserted into centers come out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.
4. Prepare Caramel Frosting. Frost cupcakes. Sprinkle cupcakes with nuts, if desired.
Caramel Frosting
Ingredients:
3 tablespoons butter
1 cup packed light brown sugar
1/2 cup evaporated milk
1/8 teaspoon salt
3-3/4 cups powdered sugar
3/4 teaspoon vanilla
Preparation:
1. Melt butter in 2-quart saucepan. Stir in brown sugar, evaporated milk and salt. Bring to a boil, stirring constantly. Remove from heat; cool to lukewarm.
2. Add powdered sugar; beat until frosting is of spreading consistency. Add vanilla; beat until smooth.
Cappuccino Cupcakes
DC Cupcakes
by the Editors of Publications International, Ltd.
Yield: Makes 24 cupcakes
See Cooking Videos
Ingredients:
1 package (18-1/4 ounces) dark chocolate cake mix
1-1/3 cups strong brewed or instant coffee, at room temperature
3 eggs
1/3 cup vegetable oil or melted butter
1 container (16 ounces) vanilla frosting
2 tablespoons coffee liqueur
Additional coffee liqueur (optional)
Grated chocolate*
Chocolate-covered coffee beans (optional)
*Grate half of a 3- or 4-ounce milk, dark or espresso chocolate candy bar on the large holes of a grater.
Preparation:
1. Preheat oven to 350°F. Line 24 standard (2-1/2-inch) muffin pan cups with foil or paper baking cups.
2. Beat cake mix, coffee, eggs and oil with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes.
3. Spoon batter into prepared muffin cups, filling 2/3 full. Bake 18 to 20 minutes or until toothpicks inserted into centers come out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely. (At this point, cupcakes may be frozen up to 3 months. Thaw at room temperature before frosting.)
4. Combine frosting and 2 tablespoons liqueur in small bowl; mix well. Before frosting, poke about 10 holes in each cupcake with toothpick. Pour 1 to 2 teaspoons liqueur over top of each cupcake, if desired. Frost and sprinkle with grated chocolate. Garnish with chocolate-covered coffee beans, if desired.
DC Cupcakes
by the Editors of Publications International, Ltd.
Yield: Makes 24 cupcakes
See Cooking Videos
Ingredients:
1 package (18-1/4 ounces) dark chocolate cake mix
1-1/3 cups strong brewed or instant coffee, at room temperature
3 eggs
1/3 cup vegetable oil or melted butter
1 container (16 ounces) vanilla frosting
2 tablespoons coffee liqueur
Additional coffee liqueur (optional)
Grated chocolate*
Chocolate-covered coffee beans (optional)
*Grate half of a 3- or 4-ounce milk, dark or espresso chocolate candy bar on the large holes of a grater.
Preparation:
1. Preheat oven to 350°F. Line 24 standard (2-1/2-inch) muffin pan cups with foil or paper baking cups.
2. Beat cake mix, coffee, eggs and oil with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes.
3. Spoon batter into prepared muffin cups, filling 2/3 full. Bake 18 to 20 minutes or until toothpicks inserted into centers come out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely. (At this point, cupcakes may be frozen up to 3 months. Thaw at room temperature before frosting.)
4. Combine frosting and 2 tablespoons liqueur in small bowl; mix well. Before frosting, poke about 10 holes in each cupcake with toothpick. Pour 1 to 2 teaspoons liqueur over top of each cupcake, if desired. Frost and sprinkle with grated chocolate. Garnish with chocolate-covered coffee beans, if desired.
Angelic Cupcakes
DC Cupcakes
by the Editors of Publications International, Ltd.
Yield: Makes 36 servings
Ingredients:
1 box (16 ounces) angel food cake mix
1-1/4 cups cold water
1/4 teaspoon peppermint extract (optional)
Red food coloring
4-1/2 cups light whipped topping
Green food coloring (optional)
Preparation:
1. Preheat oven to 375°F. Line 36 standard (2-1/2-inch) muffin cups with paper liners; set aside.
2. Beat cake mix, water and peppermint extract, if desired, in large bowl with electric mixer at low speed 30 seconds. Increase speed to medium and beat 1 minute.
3. Pour half of batter into medium bowl; carefully stir in 9 drops red food coloring. In each muffin cup, alternate spoonfuls of white and pink batter, filling baking cups 3/4 full.
4. Bake 11 minutes or until cupcakes are golden with deep cracks on top. Remove to wire rack. Cool completely.
5. Divide whipped topping between three small bowls. Add 2 drops green food coloring to one bowl of whipped topping; stir gently to combine. Add 2 drops red food coloring to one bowl of whipped topping; stir gently to combine. Frost cupcakes with red, green and white whipped topping as desired. Refrigerate leftovers.
DC Cupcakes
by the Editors of Publications International, Ltd.
Yield: Makes 36 servings
Ingredients:
1 box (16 ounces) angel food cake mix
1-1/4 cups cold water
1/4 teaspoon peppermint extract (optional)
Red food coloring
4-1/2 cups light whipped topping
Green food coloring (optional)
Preparation:
1. Preheat oven to 375°F. Line 36 standard (2-1/2-inch) muffin cups with paper liners; set aside.
2. Beat cake mix, water and peppermint extract, if desired, in large bowl with electric mixer at low speed 30 seconds. Increase speed to medium and beat 1 minute.
3. Pour half of batter into medium bowl; carefully stir in 9 drops red food coloring. In each muffin cup, alternate spoonfuls of white and pink batter, filling baking cups 3/4 full.
4. Bake 11 minutes or until cupcakes are golden with deep cracks on top. Remove to wire rack. Cool completely.
5. Divide whipped topping between three small bowls. Add 2 drops green food coloring to one bowl of whipped topping; stir gently to combine. Add 2 drops red food coloring to one bowl of whipped topping; stir gently to combine. Frost cupcakes with red, green and white whipped topping as desired. Refrigerate leftovers.
Banana Split Cupcakes
by the Editors of Publications International, Ltd.
Yield: Makes 30 cupcakes
See Cooking Videos
Ingredients:
1 package (18-1/4 ounces) yellow cake mix, divided
1 cup water
1 cup mashed ripe bananas
3 eggs
1 cup chopped drained maraschino cherries
1-1/2 cups miniature semisweet chocolate chips, divided
1-1/2 cups prepared vanilla frosting
1 cup marshmallow creme
1 teaspoon shortening
30 whole maraschino cherries, drained and patted dry
Preparation:
1.Preheat oven to 350°F. Line 30 standard (2-1/2-inch) muffin pan cups with paper baking cups.
2.Reserve 2 tablespoons cake mix. Combine remaining cake mix, water, bananas and eggs in large bowl. Beat with electric mixer at low speed about 30 seconds or until moistened. Beat at medium speed 2 minutes. Combine chopped cherries and reserved cake mix in small bowl. Stir chopped cherry mixture and 1 cup chocolate chips into batter.
3.Spoon batter into prepared muffin cups, filling 2/3 full. Bake 15 to 20 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.
4.Combine frosting and marshmallow creme in medium bowl until well blended. Frost cupcakes.
5.Combine remaining 1/2 cup chocolate chips and shortening in small microwavable bowl. Microwave on HIGH 30 to 45 seconds, stirring after 30 seconds, or until smooth. Drizzle chocolate mixture over cupcakes. Place one whole cherry on each cupcake.
Note If desired, omit chocolate drizzle and top cupcakes with colored sprinkles.
by the Editors of Publications International, Ltd.
Yield: Makes 30 cupcakes
See Cooking Videos
Ingredients:
1 package (18-1/4 ounces) yellow cake mix, divided
1 cup water
1 cup mashed ripe bananas
3 eggs
1 cup chopped drained maraschino cherries
1-1/2 cups miniature semisweet chocolate chips, divided
1-1/2 cups prepared vanilla frosting
1 cup marshmallow creme
1 teaspoon shortening
30 whole maraschino cherries, drained and patted dry
Preparation:
1.Preheat oven to 350°F. Line 30 standard (2-1/2-inch) muffin pan cups with paper baking cups.
2.Reserve 2 tablespoons cake mix. Combine remaining cake mix, water, bananas and eggs in large bowl. Beat with electric mixer at low speed about 30 seconds or until moistened. Beat at medium speed 2 minutes. Combine chopped cherries and reserved cake mix in small bowl. Stir chopped cherry mixture and 1 cup chocolate chips into batter.
3.Spoon batter into prepared muffin cups, filling 2/3 full. Bake 15 to 20 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.
4.Combine frosting and marshmallow creme in medium bowl until well blended. Frost cupcakes.
5.Combine remaining 1/2 cup chocolate chips and shortening in small microwavable bowl. Microwave on HIGH 30 to 45 seconds, stirring after 30 seconds, or until smooth. Drizzle chocolate mixture over cupcakes. Place one whole cherry on each cupcake.
Note If desired, omit chocolate drizzle and top cupcakes with colored sprinkles.
Saturday, August 7, 2010
Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper
After cake is cooked and cooled completely, crumble into large bowl. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.) Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.) Chill for several hours. (You can speed this up by putting in the freezer.) Melt chocolate in microwave per directions on package. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper
After cake is cooked and cooled completely, crumble into large bowl. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.) Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.) Chill for several hours. (You can speed this up by putting in the freezer.) Melt chocolate in microwave per directions on package. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.
Brownie Pillow Cookies
1 package brownie mix
1 cup butter, room temperature
1 1/2 cups packed light brown sugar
2 large eggs, plus 1 egg yolk
1 tablespoon vanilla
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
12 oz. bag miniature semi-sweet chocolate chips
Make brownies according to package and let cool. Cut about ten 1 inch squares. Enjoy the remaining brownies. (I used a pan about 8 X 8).
For the chocolate chip cookie dough, beat butter with a mixer until creamy. Add brown sugar and beat until smooth. Add eggs, yolk and vanilla. Beat until smooth.
Combine flour, baking powder, soda and salt in a medium bowl and stir together with a wire whisk. Add flour to butter mixture and beat until combined. Stir in mini chips. Let dough chill covered in the refrigerator for at least an hour.
Preheat oven to 350 degrees.
Use a measuring cup to scoop batter by the 1/2 cup. Since it’s chilled, you may need to pack it with a spoon. Then use the spoon to remove the dough from the cup and place it on parchment paper. Work quickly so the dough remains chilled or either prepare one cookie at a time so the rest of the dough remains cold.
After the dough is on the parchment paper, make an indention and place a 1 inch square brownie in the center. Press the brownie down gently and work the remaining dough around the brownie. You can use your hands to shape the dough into a ball.
During this step, I found it easier to use a piece of parchment paper as a work surface since the dough can get sticky and then I used another piece of parchment paper for the baking sheet. If your dough gets too soft, you can chill the rolled dough balls for a few minutes right before baking.
Prepare six cookies at a time using a large baking sheet (15 X 20) and bake at 350 degrees for about 18 minutes. Return the remaining dough to the refrigerator until time to bake the second batch.
Cool on the baking sheet for a few minutes and then cool completely on a wire rack.
Makes about ten cookies using a little less than a 1/2 cup of dough for each cookie.
If your cookies start to get too brown before they are done baking, you can place a sheet of aluminum foil over top for the last few minutes
1 package brownie mix
1 cup butter, room temperature
1 1/2 cups packed light brown sugar
2 large eggs, plus 1 egg yolk
1 tablespoon vanilla
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
12 oz. bag miniature semi-sweet chocolate chips
Make brownies according to package and let cool. Cut about ten 1 inch squares. Enjoy the remaining brownies. (I used a pan about 8 X 8).
For the chocolate chip cookie dough, beat butter with a mixer until creamy. Add brown sugar and beat until smooth. Add eggs, yolk and vanilla. Beat until smooth.
Combine flour, baking powder, soda and salt in a medium bowl and stir together with a wire whisk. Add flour to butter mixture and beat until combined. Stir in mini chips. Let dough chill covered in the refrigerator for at least an hour.
Preheat oven to 350 degrees.
Use a measuring cup to scoop batter by the 1/2 cup. Since it’s chilled, you may need to pack it with a spoon. Then use the spoon to remove the dough from the cup and place it on parchment paper. Work quickly so the dough remains chilled or either prepare one cookie at a time so the rest of the dough remains cold.
After the dough is on the parchment paper, make an indention and place a 1 inch square brownie in the center. Press the brownie down gently and work the remaining dough around the brownie. You can use your hands to shape the dough into a ball.
During this step, I found it easier to use a piece of parchment paper as a work surface since the dough can get sticky and then I used another piece of parchment paper for the baking sheet. If your dough gets too soft, you can chill the rolled dough balls for a few minutes right before baking.
Prepare six cookies at a time using a large baking sheet (15 X 20) and bake at 350 degrees for about 18 minutes. Return the remaining dough to the refrigerator until time to bake the second batch.
Cool on the baking sheet for a few minutes and then cool completely on a wire rack.
Makes about ten cookies using a little less than a 1/2 cup of dough for each cookie.
If your cookies start to get too brown before they are done baking, you can place a sheet of aluminum foil over top for the last few minutes
Classic Chocolate Whoopie
from Whoopie Pies
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
4 tablespoons vegetable shortening
1 cup packed dark brown sugar
1 egg
1 teaspoon vanilla
1 cup milk
Preheat oven to 375 degrees. Line baking sheets with parchment paper. In a bowl, sift together, flour, cocoa, baking soda, and salt. In another bowl, beat butter, shortening and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes. Add egg and vanilla and beat for two more minutes. Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined. Using a tablespoon, drop batter on baking sheet two inches apart. Bake for about 10 minutes each or until pies spring back when pressed gently. Remove from oven and cool for about five minutes before transferring them to a rack to cool completely.
1 Tbsp of batter should make about 48 two-inch cakes or 24 pies.
2 Tbsp of batter should make about 30 four-inch cakes or 15 pies.
Salty Peanut Butter Filling
from Whoopie Pies
3/4 cup creamy peanut butter (or crunchy)
3/4 cup unsalted butter, room temperature
3/4 cup confectioners sugar
1/2 teaspoon salt
Beat peanut butter and butter on low until creamy using a mixer. Add sugar and salt and beat on low to incorporate. Increase speed to medium and beat for about four minutes until the filling is light and fluffy. Spread filling on flat side on one cooled cake. Top it with a second cake and press gently.
Store whoopie pies in an airtight container.
from Whoopie Pies
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
4 tablespoons vegetable shortening
1 cup packed dark brown sugar
1 egg
1 teaspoon vanilla
1 cup milk
Preheat oven to 375 degrees. Line baking sheets with parchment paper. In a bowl, sift together, flour, cocoa, baking soda, and salt. In another bowl, beat butter, shortening and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes. Add egg and vanilla and beat for two more minutes. Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined. Using a tablespoon, drop batter on baking sheet two inches apart. Bake for about 10 minutes each or until pies spring back when pressed gently. Remove from oven and cool for about five minutes before transferring them to a rack to cool completely.
1 Tbsp of batter should make about 48 two-inch cakes or 24 pies.
2 Tbsp of batter should make about 30 four-inch cakes or 15 pies.
Salty Peanut Butter Filling
from Whoopie Pies
3/4 cup creamy peanut butter (or crunchy)
3/4 cup unsalted butter, room temperature
3/4 cup confectioners sugar
1/2 teaspoon salt
Beat peanut butter and butter on low until creamy using a mixer. Add sugar and salt and beat on low to incorporate. Increase speed to medium and beat for about four minutes until the filling is light and fluffy. Spread filling on flat side on one cooled cake. Top it with a second cake and press gently.
Store whoopie pies in an airtight container.
Pineapple Cupcakes
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 1/2 cups sugar
3 eggs, room temperature
1 teaspoon vanilla
1/2 cup milk, room temperature
20 oz. can of crushed pineapple, drained and pureed*
Preheat oven to 350 degrees and line cupcake tray with 24 paper liners. Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside. Cream the butter and sugar together in a mixer for several minutes. Add the eggs one at a time scraping down the sides of the bowl with each addition. Add the vanilla and mix until combined. Add the flour mixture to the sugar mixture in three additions with the milk in two additions (flour, milk, flour, milk, flour) Mix until combined with each addition. Add the pineapple and mix until combined. Fill cups about 2/3 full and bake for about 15 minutes. I pureed the pineapple in a food processor. I’m not a big fan of fruit chunks. Flavor yes. Chunks. Not so much.
Mango Frosting
1-2 Mangoes
1 cup butter, room temperature
1 lb box of confectioners’ sugar
1 teaspoon vanilla
Cut mangoes. Instructions here. Place mango pieces in food processor and puree enough so you have about 1/3 cup. Beat butter and vanilla until creamy. Add confectioner’s sugar in several additions. beating until well combined with each addition. Add 1/2 cup of mango puree and beat until completely combined. Spread frosting on cooled cupcakes.
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 1/2 cups sugar
3 eggs, room temperature
1 teaspoon vanilla
1/2 cup milk, room temperature
20 oz. can of crushed pineapple, drained and pureed*
Preheat oven to 350 degrees and line cupcake tray with 24 paper liners. Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside. Cream the butter and sugar together in a mixer for several minutes. Add the eggs one at a time scraping down the sides of the bowl with each addition. Add the vanilla and mix until combined. Add the flour mixture to the sugar mixture in three additions with the milk in two additions (flour, milk, flour, milk, flour) Mix until combined with each addition. Add the pineapple and mix until combined. Fill cups about 2/3 full and bake for about 15 minutes. I pureed the pineapple in a food processor. I’m not a big fan of fruit chunks. Flavor yes. Chunks. Not so much.
Mango Frosting
1-2 Mangoes
1 cup butter, room temperature
1 lb box of confectioners’ sugar
1 teaspoon vanilla
Cut mangoes. Instructions here. Place mango pieces in food processor and puree enough so you have about 1/3 cup. Beat butter and vanilla until creamy. Add confectioner’s sugar in several additions. beating until well combined with each addition. Add 1/2 cup of mango puree and beat until completely combined. Spread frosting on cooled cupcakes.
Sunday, August 1, 2010
LEMON GARLIC SHRIMP
2 Tbsps kosher salt
2 Tbsps sugar
2 to 2 1/2 lbs peeled, deveined shrimp, rinsed and drained
1/4 cup olive oil
1/4 cup chopped parsley
1 Tbsps grated lemon peel
2 or 3 cloves garlic, peeled and minced
1/2 tsp fresh-ground pepper
Lemon wedges
In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 mins to 1 hr. Rinse shrimp well and drain, also rinse and dry bowl. Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C.
Lay shrimp skewers on an oiled barbecue grill over hot coals or high heat on a gas grill close lid on gas grill. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part, 5 to 6 mins total. Serve with lemon wedges to squeeze over shrimp.
2 Tbsps kosher salt
2 Tbsps sugar
2 to 2 1/2 lbs peeled, deveined shrimp, rinsed and drained
1/4 cup olive oil
1/4 cup chopped parsley
1 Tbsps grated lemon peel
2 or 3 cloves garlic, peeled and minced
1/2 tsp fresh-ground pepper
Lemon wedges
In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 mins to 1 hr. Rinse shrimp well and drain, also rinse and dry bowl. Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C.
Lay shrimp skewers on an oiled barbecue grill over hot coals or high heat on a gas grill close lid on gas grill. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part, 5 to 6 mins total. Serve with lemon wedges to squeeze over shrimp.
Cheesy Vegetable Polenta in crock pot
2 cans 14.5oz. cannellini beans
1/4 cup pesto
1 med onion chopped
1 med red or green pepper seeded and chopped ( i used red)
1 tsp. italian seasoning
1 tube 18 oz. prepared polenta cut into 1/2 in. thick rounds
3/4 cups low sodium less fat chicken broth
1 and a half cups italian blend cheese
4 cups chopped radicchio (i used a few handfuls arugula)
2 plum tomatoes thinly sliced
In a large bowl stir together the beans and 2 tablespoons of pesto, onion, pepper, italian seasoning, Place half the bean mixture on bottom of crock pot, layer half of the polenta slices on top, pour 1/4 cup chicken broth over polenta then sprinkle with 3/4 cup cheese. Repeat layering one more time. Cover and cook on low 4 and a half hours or on high 2 hours. Then stir remaining 2 tablespoons pesto and the rest of chicken broth, pour this into crock pot and add radicchio or arugula (spinach?) gently stir to combine. Place tomato slices on top and cook for 30 min to an hour until greens are cooked and hot. Serve immediately.
2 cans 14.5oz. cannellini beans
1/4 cup pesto
1 med onion chopped
1 med red or green pepper seeded and chopped ( i used red)
1 tsp. italian seasoning
1 tube 18 oz. prepared polenta cut into 1/2 in. thick rounds
3/4 cups low sodium less fat chicken broth
1 and a half cups italian blend cheese
4 cups chopped radicchio (i used a few handfuls arugula)
2 plum tomatoes thinly sliced
In a large bowl stir together the beans and 2 tablespoons of pesto, onion, pepper, italian seasoning, Place half the bean mixture on bottom of crock pot, layer half of the polenta slices on top, pour 1/4 cup chicken broth over polenta then sprinkle with 3/4 cup cheese. Repeat layering one more time. Cover and cook on low 4 and a half hours or on high 2 hours. Then stir remaining 2 tablespoons pesto and the rest of chicken broth, pour this into crock pot and add radicchio or arugula (spinach?) gently stir to combine. Place tomato slices on top and cook for 30 min to an hour until greens are cooked and hot. Serve immediately.
Peach-Blueberry Dessert
Filling:
2 cups sliced fresh peaches..sprinkled with white sugar
1 cup fresh blueberries
1 tablespoon cornstarch
1/4 cup brown sugar
1/3 cup cold water
1 tablespoon margarine
2 tablespoons lemon juice
Topping
1 cup flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup margarine
Mix cornstarch, brown sugar and water together. Add fruits. Cook while stirring mixture over medium heat til thickened. Add margarine and lemon juice. Spray 9x9 inch pan with pam. add the mixture. Mix all topping ingredients together until smooth. Spread the rather thick batter over the fruit filling. Sprinkle 2 tablespoons sugar and 1/4 teaspoon nutmeg.Bake ay 350* for 30 minutes. Great served warm with ice cream.
Filling:
2 cups sliced fresh peaches..sprinkled with white sugar
1 cup fresh blueberries
1 tablespoon cornstarch
1/4 cup brown sugar
1/3 cup cold water
1 tablespoon margarine
2 tablespoons lemon juice
Topping
1 cup flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup margarine
Mix cornstarch, brown sugar and water together. Add fruits. Cook while stirring mixture over medium heat til thickened. Add margarine and lemon juice. Spray 9x9 inch pan with pam. add the mixture. Mix all topping ingredients together until smooth. Spread the rather thick batter over the fruit filling. Sprinkle 2 tablespoons sugar and 1/4 teaspoon nutmeg.Bake ay 350* for 30 minutes. Great served warm with ice cream.
Overnight Casserole
2 cups cooked chicken OR ham
2 cups raw macaroni..the small shell kind
2 cans chicken broth
2 tablespoons instant dry minced onions
1 small can pimentos
1/2 cup slivered almonds
2 cans cream of chicken soup
1 can evaporated milk
1 5 ounce can water chestnuts
1/2 pound velveeta cheese...cubed
Mix everything altogether and put in a 9x13 inch pan. Cover and put in refrigerator overnight. Bake at 350* for 1 hour.
2 cups cooked chicken OR ham
2 cups raw macaroni..the small shell kind
2 cans chicken broth
2 tablespoons instant dry minced onions
1 small can pimentos
1/2 cup slivered almonds
2 cans cream of chicken soup
1 can evaporated milk
1 5 ounce can water chestnuts
1/2 pound velveeta cheese...cubed
Mix everything altogether and put in a 9x13 inch pan. Cover and put in refrigerator overnight. Bake at 350* for 1 hour.
CRISPY MAC AND CHEESE CASSEROLE
1 can of cream of celery soup
1/2 cup of milk
dash of hot pepper
3 cups of cooked MACARONI
2 cups of grated cheese
1 cup of French Fried onions
1/2 tsp prepared mustard
In a 2 1/2 qrt dish blend milk, mustard and pepper until smooth. Stir in cooked macaroni and 1 1/2 cups cheese. Bake at 350 degs for 25 mins. Top w/onions and remaining cheese. Bake for 10 mins. more.
1 can of cream of celery soup
1/2 cup of milk
dash of hot pepper
3 cups of cooked MACARONI
2 cups of grated cheese
1 cup of French Fried onions
1/2 tsp prepared mustard
In a 2 1/2 qrt dish blend milk, mustard and pepper until smooth. Stir in cooked macaroni and 1 1/2 cups cheese. Bake at 350 degs for 25 mins. Top w/onions and remaining cheese. Bake for 10 mins. more.
Frosted 7 Up Salad
2 3 ounce packages lemon jello
2 cups boiling water
2 cups 7 up
1 20 ounce can crushed pineapple...drained...SAVE JUICE
1 cup miniature marshmallows
2 bananas...sliced
1/2 cup sugar
2 tablespoons flour
1 cup pineapple juice
1 egg...beaten
2 tablespoons butter
2 cups whipped cream
Dissolve jello in water. Add 7 up. Let partially set. Add drained pineapple, marshmallows and bananas. Chill til set. Cook sugar, flour, pineapple juice and egg in a saucepan til thick., Remove from heat. Add butter. Cool. Fold in whipped cream. Top the salad with the whipped cream mixture.
2 3 ounce packages lemon jello
2 cups boiling water
2 cups 7 up
1 20 ounce can crushed pineapple...drained...SAVE JUICE
1 cup miniature marshmallows
2 bananas...sliced
1/2 cup sugar
2 tablespoons flour
1 cup pineapple juice
1 egg...beaten
2 tablespoons butter
2 cups whipped cream
Dissolve jello in water. Add 7 up. Let partially set. Add drained pineapple, marshmallows and bananas. Chill til set. Cook sugar, flour, pineapple juice and egg in a saucepan til thick., Remove from heat. Add butter. Cool. Fold in whipped cream. Top the salad with the whipped cream mixture.
Tuesday, July 27, 2010
Peach Fritters
“Sweet fried dough is the perfect way to use up the rest of those summer peaches.” – David Venable
Ingredients:
1 cup flour
1 tsp. salt
1 tsp. baking powder
2 eggs
1/3 cup milk
1 Tbsp. melted butter or vegetable oil
1-1/4 cups diced peaches sprinkled with a touch of cinnamon
Granulated sugar in flat – sided bowl
Oil for fryer or deep – frying pan
Directions:
With a wire whip, combine flour, salt, and baking powder. Whisk in eggs, milk, and butter. Fold in peaches. Heat oil in fryer or pan to 375°F. With long – handled ladle, ladle about 1/4 – 1/2 cup of batter into the hot oil. The batter will sink at first and then rise. Cook for about 2 – 3 minutes, depending on size of the fritters. Remove the fritters from the oil with long – handled tongs. Quickly drain on paper towels or newspaper. Place fritters in a bowl of sugar or sprinkle generously with powdered sugar. Coat both sides. Place on serving plate. Serve warm.
Note: You can substitute apples for peaches in this recipe.
“Sweet fried dough is the perfect way to use up the rest of those summer peaches.” – David Venable
Ingredients:
1 cup flour
1 tsp. salt
1 tsp. baking powder
2 eggs
1/3 cup milk
1 Tbsp. melted butter or vegetable oil
1-1/4 cups diced peaches sprinkled with a touch of cinnamon
Granulated sugar in flat – sided bowl
Oil for fryer or deep – frying pan
Directions:
With a wire whip, combine flour, salt, and baking powder. Whisk in eggs, milk, and butter. Fold in peaches. Heat oil in fryer or pan to 375°F. With long – handled ladle, ladle about 1/4 – 1/2 cup of batter into the hot oil. The batter will sink at first and then rise. Cook for about 2 – 3 minutes, depending on size of the fritters. Remove the fritters from the oil with long – handled tongs. Quickly drain on paper towels or newspaper. Place fritters in a bowl of sugar or sprinkle generously with powdered sugar. Coat both sides. Place on serving plate. Serve warm.
Note: You can substitute apples for peaches in this recipe.
Summer Pasta Salad with Arugula, Bacon and Feta cheese
Ingredients:
16-oz box farfalle (bow tie) pasta
1/2 lb. bacon, cooked and crumbled
1/4 cup green onions, thinly sliced
1 pint cherry tomatoes, halved
4-oz package crumbled feta cheese
1/2 – 3/4 lb. baby arugula
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tsp. grated lemon rind
1 tsp. Dijon mustard
Salt and pepper to taste
1 cup cooked or grilled chicken pieces, optional
Directions:
Cook farfalle pasta according to package directions. Drain well. Transfer pasta to bowl. Add bacon, sliced green onions, cherry tomatoes, and arugula to warm pasta. Add feta cheese and toss. Whisk together balsamic vinegar, lemon rind, and mustard in a small bowl; gradually add olive oil in a slow, steady stream, whisking until blended. Wisk in salt and pepper to taste. Toss vinaigrette with pasta salad and serve warm.
Ingredients:
16-oz box farfalle (bow tie) pasta
1/2 lb. bacon, cooked and crumbled
1/4 cup green onions, thinly sliced
1 pint cherry tomatoes, halved
4-oz package crumbled feta cheese
1/2 – 3/4 lb. baby arugula
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tsp. grated lemon rind
1 tsp. Dijon mustard
Salt and pepper to taste
1 cup cooked or grilled chicken pieces, optional
Directions:
Cook farfalle pasta according to package directions. Drain well. Transfer pasta to bowl. Add bacon, sliced green onions, cherry tomatoes, and arugula to warm pasta. Add feta cheese and toss. Whisk together balsamic vinegar, lemon rind, and mustard in a small bowl; gradually add olive oil in a slow, steady stream, whisking until blended. Wisk in salt and pepper to taste. Toss vinaigrette with pasta salad and serve warm.
Chocolate Strawberry Dream Pie
Ingredients:
Cookie Crust:
1-1/3 cups chocolate sandwich cookie crumbs (such as Oreo)
4 Tbsp. butter, melted
Filling:
2 cups cold milk
2 pkgs. chocolate or chocolate fudge instant pudding (8 servings)
8-oz. container of frozen whipped topping, thawed
1/4 cup chocolate syrup
1 qt. fresh strawberries
Directions:
Preheat oven to 350°F. In a food processor, pulse cookies until finely ground. Stir in the melted butter. Press the mixture into the bottom and sides of a deep-dish pie plate or a 2-qt. casserole dish (crust should be fairly thick). Bake on the center rack for 15 minutes; let cool.
Pour cold milk into a large mixing bowl and add the pudding mix. Beat with a wire whisk until well mixed (mixture will be thick). Gently stir in the whipped topping. Fold in the chocolate syrup until you see streaks forming.
Spoon half of the filling into the crust, add the sliced strawberries, and top with the rest of the filling. Garnish with the remaining strawberries and grated chocolate.
Refrigerate the pie for 4 hours or until set.
Ingredients:
Cookie Crust:
1-1/3 cups chocolate sandwich cookie crumbs (such as Oreo)
4 Tbsp. butter, melted
Filling:
2 cups cold milk
2 pkgs. chocolate or chocolate fudge instant pudding (8 servings)
8-oz. container of frozen whipped topping, thawed
1/4 cup chocolate syrup
1 qt. fresh strawberries
Directions:
Preheat oven to 350°F. In a food processor, pulse cookies until finely ground. Stir in the melted butter. Press the mixture into the bottom and sides of a deep-dish pie plate or a 2-qt. casserole dish (crust should be fairly thick). Bake on the center rack for 15 minutes; let cool.
Pour cold milk into a large mixing bowl and add the pudding mix. Beat with a wire whisk until well mixed (mixture will be thick). Gently stir in the whipped topping. Fold in the chocolate syrup until you see streaks forming.
Spoon half of the filling into the crust, add the sliced strawberries, and top with the rest of the filling. Garnish with the remaining strawberries and grated chocolate.
Refrigerate the pie for 4 hours or until set.
Summer Fresh Key Lime Squares
To be prepared in K24779 — Temptations® Vineyard 4-piece Oven-to-Table Set (2.5 qt. rectangular baker)
Ingredients:
1 cup plus 2-1/2 Tbsp. finely ground graham cracker crumbs
1/3 cup sugar
5 Tbsp. unsalted butter, melted
3 large egg yolks
1-1/2 tsp. finely grated lime zest (from 2 limes)
2/3 cup fresh Key lime juice
1 cup sweetened condensed milk (14 oz.)
Whipped topping to garnish
2 Key limes, thinly sliced into half-moons
1/2 cup toasted coconut (optional)
Directions:
Preheat oven to 350°F. Prepare the crust by stirring the graham cracker crumbs, sugar, and butter together in a small bowl. Press evenly onto the bottom of a 2.5-qt. rectangular baking dish. Bake until golden brown, about 10 minutes. Remove from the oven (leave it on) and let the crust cool completely on a wire rack.
For the filling, put the egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick, about 5 minutes. Reduce speed to medium. Add condensed milk in a slow, steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes. Reduce speed to low. Add the lime juice and mix until just combined.
Spread the filling out evenly over the crust using a spatula. Bake until filling is just set, about 10 minutes, rotating dish halfway through. Let cool completely on a wire rack. Refrigerate at least 4 hours (or overnight). Cut into 1-inch bars. Dollop with whipped topping and garnish with a slice of lime and a sprinkle of toasted coconut, if desired.
To be prepared in K24779 — Temptations® Vineyard 4-piece Oven-to-Table Set (2.5 qt. rectangular baker)
Ingredients:
1 cup plus 2-1/2 Tbsp. finely ground graham cracker crumbs
1/3 cup sugar
5 Tbsp. unsalted butter, melted
3 large egg yolks
1-1/2 tsp. finely grated lime zest (from 2 limes)
2/3 cup fresh Key lime juice
1 cup sweetened condensed milk (14 oz.)
Whipped topping to garnish
2 Key limes, thinly sliced into half-moons
1/2 cup toasted coconut (optional)
Directions:
Preheat oven to 350°F. Prepare the crust by stirring the graham cracker crumbs, sugar, and butter together in a small bowl. Press evenly onto the bottom of a 2.5-qt. rectangular baking dish. Bake until golden brown, about 10 minutes. Remove from the oven (leave it on) and let the crust cool completely on a wire rack.
For the filling, put the egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick, about 5 minutes. Reduce speed to medium. Add condensed milk in a slow, steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes. Reduce speed to low. Add the lime juice and mix until just combined.
Spread the filling out evenly over the crust using a spatula. Bake until filling is just set, about 10 minutes, rotating dish halfway through. Let cool completely on a wire rack. Refrigerate at least 4 hours (or overnight). Cut into 1-inch bars. Dollop with whipped topping and garnish with a slice of lime and a sprinkle of toasted coconut, if desired.
Old-fashioned Holiday Cheese Straws
Ingredients:
1/2 cup margarine, softened
1-1/2 cups finely shredded smoked Gouda cheese at room temperature
1-1/2 cups finely shredded sharp Cheddar cheese at room temperature
1-1/2 cups all-purpose flour
1/2 tsp. onion powder
1/2 tsp. paprika
1/2 tsp. salt
1/8 tsp. ground black pepper
3 Tbsp. heavy cream
Directions:
In a large bowl, combine the butter and cheese and mix well with a wooden spoon (or better yet, your hands!). Add the flour, onion powder, paprika, salt, pepper, and cream. Mix well to combine. Place the dough in a cookie press fitted with a ribbon disk or star tip.
Preheat the oven to 325°F. Lightly spray a parchment-lined cookie sheet with baking spray. Pipe the dough into 3-inch strips and bake the straws for 11 – 14 minutes until lightly colored. Remove the straws from the oven and place on wire racks to cool.
Makes approximately 30-35 cheese straws.
Ingredients:
1/2 cup margarine, softened
1-1/2 cups finely shredded smoked Gouda cheese at room temperature
1-1/2 cups finely shredded sharp Cheddar cheese at room temperature
1-1/2 cups all-purpose flour
1/2 tsp. onion powder
1/2 tsp. paprika
1/2 tsp. salt
1/8 tsp. ground black pepper
3 Tbsp. heavy cream
Directions:
In a large bowl, combine the butter and cheese and mix well with a wooden spoon (or better yet, your hands!). Add the flour, onion powder, paprika, salt, pepper, and cream. Mix well to combine. Place the dough in a cookie press fitted with a ribbon disk or star tip.
Preheat the oven to 325°F. Lightly spray a parchment-lined cookie sheet with baking spray. Pipe the dough into 3-inch strips and bake the straws for 11 – 14 minutes until lightly colored. Remove the straws from the oven and place on wire racks to cool.
Makes approximately 30-35 cheese straws.
Healthy Meat Lover's Frittata
Ingredients:
1 cup shredded hash browns or frozen shredded hash browns (Simply Potatoes or similar)
1/4 cup green pepper, chopped
1/4 cup red pepper, chopped
1/4 cup yellow onion, chopped
6 turkey sausage patties, cooked until brown and crumbled (Jimmy Dean or similar)
6 turkey bacon strips, cooked and crumbled (Butterball or similar)
1 tsp. salt
1 tsp. plus 1/8 tsp. pepper
6 beaten eggs
1/3 cup skim or low fat milk
1/2 tsp. dried oregano, crushed
2 Tbsp. olive oil
1/2 cup sharp cheddar cheese
1/2 cup Asiago cheese
Green onions cut on a bias for garnish
Directions:
Heat the olive oil in a large, oven-safe, approximately 10-inch skillet over medium-high heat until hot. Place 1 cup of shredded hash browns into the hot oil. Add chopped onion, green and red peppers, salt, and 1 tsp. pepper. Sauté for 5 – 7 minutes, turn, and brown on the other side for an additional 5 – 7 minutes.
Turn heat down to medium. Scatter crumbed, precooked sausage and bacon over top of the hash browns. Beat eggs with milk, oregano, and 1/8 tsp. pepper and pour mixture into skillet. As eggs set, run a spatula around the skillet's edge, lifting the egg mixture to allow uncooked portions to flow underneath. Continue cooking and lifting edges until mixture is almost set (the surface will be moist). Total cooking time should be about 6 minutes.
Scatter top of frittata with Cheddar and Asiago cheeses and place in preheated 350°F oven. Bake approximately 10 – 15 minutes until no longer runny and golden brown on top.
Carefully remove skillet from oven and let cool. Loosen bottom of frittata and slide out onto a serving plate. Garnish with green onion slices. Cut frittata into wedges. Serve with a dollop of sour cream.
Ingredients:
1 cup shredded hash browns or frozen shredded hash browns (Simply Potatoes or similar)
1/4 cup green pepper, chopped
1/4 cup red pepper, chopped
1/4 cup yellow onion, chopped
6 turkey sausage patties, cooked until brown and crumbled (Jimmy Dean or similar)
6 turkey bacon strips, cooked and crumbled (Butterball or similar)
1 tsp. salt
1 tsp. plus 1/8 tsp. pepper
6 beaten eggs
1/3 cup skim or low fat milk
1/2 tsp. dried oregano, crushed
2 Tbsp. olive oil
1/2 cup sharp cheddar cheese
1/2 cup Asiago cheese
Green onions cut on a bias for garnish
Directions:
Heat the olive oil in a large, oven-safe, approximately 10-inch skillet over medium-high heat until hot. Place 1 cup of shredded hash browns into the hot oil. Add chopped onion, green and red peppers, salt, and 1 tsp. pepper. Sauté for 5 – 7 minutes, turn, and brown on the other side for an additional 5 – 7 minutes.
Turn heat down to medium. Scatter crumbed, precooked sausage and bacon over top of the hash browns. Beat eggs with milk, oregano, and 1/8 tsp. pepper and pour mixture into skillet. As eggs set, run a spatula around the skillet's edge, lifting the egg mixture to allow uncooked portions to flow underneath. Continue cooking and lifting edges until mixture is almost set (the surface will be moist). Total cooking time should be about 6 minutes.
Scatter top of frittata with Cheddar and Asiago cheeses and place in preheated 350°F oven. Bake approximately 10 – 15 minutes until no longer runny and golden brown on top.
Carefully remove skillet from oven and let cool. Loosen bottom of frittata and slide out onto a serving plate. Garnish with green onion slices. Cut frittata into wedges. Serve with a dollop of sour cream.
Tuesday, July 6, 2010
BBQ ChickenRecipe courtesy Butch Lupinetti, BBQ Pit Master
3 pounds chicken leg quarters
2 1/2 cups barbecue sauce (recommended: Butch's Smack Your Lips Mild BBQ Sauce)
1/4 cup seasoning rub (recommended: Butch's Smack Your Lips Magic Dust)
1/4 cup apple cider vinegar
Directions
Put the chicken in a non-reactive bowl. Combine 2 cups barbecue sauce, the seasoning rub, and vinegar and pour it over the chicken. Cover and marinate the chicken in the refrigerator at least 4 hours, preferably overnight.
Preheat the oven or smoker to 225 degrees F.
Remove the chicken and shake off the excess marinade. If cooking in an oven, place on a rack over a pan to catch drippings. If cooking in a smoker, place directly on a rack. Use your favorite wood, I use New Jersey hickory. Cook until the internal temperature, using an instant-read thermometer, registers 165 degrees F, about 1 1/2 to 2 hours.
Remove the chicken from the rack and place it in a foil pan. Brush with the reserved 1/2 cup barbecue sauce, cover with foil, and place back in the oven or smoker for 1/2 hour. Remove the chicken from the pan and finish off on a grill. Using medium to hot flame, grill until the outer skin is crisp and marked (a few minutes should do it). Serve immediately. You may also place chicken in a clean foil pan and cover with foil to keep warm until serving.
Cook's tip 1: Before adding your wood, make sure the cooking temperature has been achieved. Add meat, then wood. This will prevent the meat from looking too dark.
Cook's tip 2: For a sweeter taste, add 1/4 cup apple juice to your marinade. Adding apple juice to the barbecue sauce while grilling will give it a nice glaze, too.
3 pounds chicken leg quarters
2 1/2 cups barbecue sauce (recommended: Butch's Smack Your Lips Mild BBQ Sauce)
1/4 cup seasoning rub (recommended: Butch's Smack Your Lips Magic Dust)
1/4 cup apple cider vinegar
Directions
Put the chicken in a non-reactive bowl. Combine 2 cups barbecue sauce, the seasoning rub, and vinegar and pour it over the chicken. Cover and marinate the chicken in the refrigerator at least 4 hours, preferably overnight.
Preheat the oven or smoker to 225 degrees F.
Remove the chicken and shake off the excess marinade. If cooking in an oven, place on a rack over a pan to catch drippings. If cooking in a smoker, place directly on a rack. Use your favorite wood, I use New Jersey hickory. Cook until the internal temperature, using an instant-read thermometer, registers 165 degrees F, about 1 1/2 to 2 hours.
Remove the chicken from the rack and place it in a foil pan. Brush with the reserved 1/2 cup barbecue sauce, cover with foil, and place back in the oven or smoker for 1/2 hour. Remove the chicken from the pan and finish off on a grill. Using medium to hot flame, grill until the outer skin is crisp and marked (a few minutes should do it). Serve immediately. You may also place chicken in a clean foil pan and cover with foil to keep warm until serving.
Cook's tip 1: Before adding your wood, make sure the cooking temperature has been achieved. Add meat, then wood. This will prevent the meat from looking too dark.
Cook's tip 2: For a sweeter taste, add 1/4 cup apple juice to your marinade. Adding apple juice to the barbecue sauce while grilling will give it a nice glaze, too.
Peanut Swirl Brownies
2007, Ina Garten, All Rights Reserved
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon kosher salt
3/4 cup smooth peanut butter
Directions
Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.
2007, Ina Garten, All Rights Reserved
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon kosher salt
3/4 cup smooth peanut butter
Directions
Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.
Chocolate Crepes with Fresh Strawberries
Recipe courtesy Emeril Lagasse, 1999
Ingredients
For the crepes:
1 1/2 cups flour
1/2 cup cocoa powder
6 tablespoons confectioners' sugar
Pinch of salt
2 tablespoons unsalted butter, melted
2 cups milk
2 large eggs
1/2 teaspoon pure vanilla extract
Vegetable oil as needed
16 six-inch squares parchment or waxed paper
For the filling:
1 pound cream cheese, at room temperature
1/2 cup sour cream
1/2 cup confectioners' sugar
1/2 cup pureed fresh strawberries
For the sauce:
1/2 stick butter
1 1/2 cups sugar
1 pound fresh strawberries, washed, stemmed and quartered
1/4 cup strawberry liquor
1 cup chocolate sauce
Directions
For the crepes: Combine the flour, cocoa powder, sugar and salt in a large mixing bowl. In a medium size mixing bowl, combine the butter, milk, eggs and vanilla and whisk until blended. Add the liquid mixture a little at a time to the dry mixture, whisking to dissolve any lumps. Whisk until smooth. Refrigerate for 1 hour.
Lightly brush a 6-inch skillet with vegetable oil and heat over medium heat. When the pan is hot, remove from the heat and pour in 1/4 cup of the batter. Swirl the pan around to spread the batter evenly over the bottom. Return the pan to the heat and cook until lightly golden, 30 to 40 seconds. Turn the crepe over and cook the second side for about 15 seconds. Remove from the pan. Repeat the process until all of the batter is used, stacking the crepes between the squares of parchment or waxed paper to prevent them from sticking together. Set the crepes aside.
For the filling: In the bowl of an electric mixer fitted with a paddle, beat the cream cheese until smooth. Add the sour cream, sugar, strawberries and vanilla. Beat until smooth, scraping down the sides of the bowl as needed. Put 3 tablespoons of the filling in the center of the lower third of each crepe. Fold the bottom of the crepe over the filling and roll up gently but firmly. Place the filled crepes on a large platter or baking sheet, cover lightly and refrigerate for 1 hour. In a large saute pan, over medium-high heat, melt the butter. Add the sugar and cook, stirring, for 2 minutes. Add the strawberries and continue to cook for 1 minute. Add the liquor and simmer for 2 minutes. Add the chocolate sauce and continue to cook for 1 minute. Add eight of the filled crepes to the pan and cook for 1 minute, basting with the sauce. Remove the crepes from the pan, set aside and keep warm. Add the remaining crepes and cook for 1 minutes, basting with the sauce. To serve, crisscross 2 crepes on each dessert plate and drizzle with the sauce.
Recipe courtesy Emeril Lagasse, 1999
Ingredients
For the crepes:
1 1/2 cups flour
1/2 cup cocoa powder
6 tablespoons confectioners' sugar
Pinch of salt
2 tablespoons unsalted butter, melted
2 cups milk
2 large eggs
1/2 teaspoon pure vanilla extract
Vegetable oil as needed
16 six-inch squares parchment or waxed paper
For the filling:
1 pound cream cheese, at room temperature
1/2 cup sour cream
1/2 cup confectioners' sugar
1/2 cup pureed fresh strawberries
For the sauce:
1/2 stick butter
1 1/2 cups sugar
1 pound fresh strawberries, washed, stemmed and quartered
1/4 cup strawberry liquor
1 cup chocolate sauce
Directions
For the crepes: Combine the flour, cocoa powder, sugar and salt in a large mixing bowl. In a medium size mixing bowl, combine the butter, milk, eggs and vanilla and whisk until blended. Add the liquid mixture a little at a time to the dry mixture, whisking to dissolve any lumps. Whisk until smooth. Refrigerate for 1 hour.
Lightly brush a 6-inch skillet with vegetable oil and heat over medium heat. When the pan is hot, remove from the heat and pour in 1/4 cup of the batter. Swirl the pan around to spread the batter evenly over the bottom. Return the pan to the heat and cook until lightly golden, 30 to 40 seconds. Turn the crepe over and cook the second side for about 15 seconds. Remove from the pan. Repeat the process until all of the batter is used, stacking the crepes between the squares of parchment or waxed paper to prevent them from sticking together. Set the crepes aside.
For the filling: In the bowl of an electric mixer fitted with a paddle, beat the cream cheese until smooth. Add the sour cream, sugar, strawberries and vanilla. Beat until smooth, scraping down the sides of the bowl as needed. Put 3 tablespoons of the filling in the center of the lower third of each crepe. Fold the bottom of the crepe over the filling and roll up gently but firmly. Place the filled crepes on a large platter or baking sheet, cover lightly and refrigerate for 1 hour. In a large saute pan, over medium-high heat, melt the butter. Add the sugar and cook, stirring, for 2 minutes. Add the strawberries and continue to cook for 1 minute. Add the liquor and simmer for 2 minutes. Add the chocolate sauce and continue to cook for 1 minute. Add eight of the filled crepes to the pan and cook for 1 minute, basting with the sauce. Remove the crepes from the pan, set aside and keep warm. Add the remaining crepes and cook for 1 minutes, basting with the sauce. To serve, crisscross 2 crepes on each dessert plate and drizzle with the sauce.
Chocolate Strawberry Shortcakes
Ingredients
For the shortcakes:
1 cup all-purpose flour, plus more for dusting
1/3 cup granulated sugar
2 tablespoons Dutch-process cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons cold unsalted butter, cut into pieces
3 ounces milk chocolate, roughly chopped
2 large eggs
1/4 cup heavy cream
1 teaspoon vanilla extract
Raw or turbinado sugar, for sprinkling
For the toppings:
1 quart strawberries, hulled and halved or quartered if large (about 3 cups) if large
1/4 cup granulated sugar
1 cup heavy cream
Directions
Position a rack in the middle of the oven; preheat to 400 degrees. Line a baking sheet with parchment paper. Make the shortcakes: Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a large bowl. Using your fingers, rub the butter into the flour mixture until sandy. Add the chocolate. Whisk 1 egg, the cream and vanilla in a glass measuring cup; stir into the flour mixture with a fork to make a shaggy dough (there will be some dry bits). Turn out onto a lightly floured surface; pat flat until 1 1/2 inches thick. Cut into 6 rounds with a knife or cookie cutter, using the scraps for the last cake.
Place the rounds on the baking sheet; freeze for 20 minutes. Beat the remaining egg; brush onto the cakes and sprinkle with raw sugar. Bake until firm, about 20 minutes. Transfer to a rack to cool.
Meanwhile, make the toppings: Toss half of the strawberries with half of the sugar in a bowl; set aside. Place the other half of each in a saucepan; cook over medium-low heat, mashing with a fork to make a thick puree, about 10 minutes. Cool completely. Whip the cream with a mixer until medium peaks form; swirl in the strawberry puree.
Split the shortcakes in half. Layer some of the strawberry cream and reserved fruit on the bottoms; cover with the shortcake tops. Finish with more strawberry cream and the remaining berries.
Ingredients
For the shortcakes:
1 cup all-purpose flour, plus more for dusting
1/3 cup granulated sugar
2 tablespoons Dutch-process cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons cold unsalted butter, cut into pieces
3 ounces milk chocolate, roughly chopped
2 large eggs
1/4 cup heavy cream
1 teaspoon vanilla extract
Raw or turbinado sugar, for sprinkling
For the toppings:
1 quart strawberries, hulled and halved or quartered if large (about 3 cups) if large
1/4 cup granulated sugar
1 cup heavy cream
Directions
Position a rack in the middle of the oven; preheat to 400 degrees. Line a baking sheet with parchment paper. Make the shortcakes: Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a large bowl. Using your fingers, rub the butter into the flour mixture until sandy. Add the chocolate. Whisk 1 egg, the cream and vanilla in a glass measuring cup; stir into the flour mixture with a fork to make a shaggy dough (there will be some dry bits). Turn out onto a lightly floured surface; pat flat until 1 1/2 inches thick. Cut into 6 rounds with a knife or cookie cutter, using the scraps for the last cake.
Place the rounds on the baking sheet; freeze for 20 minutes. Beat the remaining egg; brush onto the cakes and sprinkle with raw sugar. Bake until firm, about 20 minutes. Transfer to a rack to cool.
Meanwhile, make the toppings: Toss half of the strawberries with half of the sugar in a bowl; set aside. Place the other half of each in a saucepan; cook over medium-low heat, mashing with a fork to make a thick puree, about 10 minutes. Cool completely. Whip the cream with a mixer until medium peaks form; swirl in the strawberry puree.
Split the shortcakes in half. Layer some of the strawberry cream and reserved fruit on the bottoms; cover with the shortcake tops. Finish with more strawberry cream and the remaining berries.
Memphis-Style Hickory-Smoked Beef and Pork Ribs
Recipe courtesy The Neelys
Ingredients
Neely's Dry Rub:
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
2 (about 4 pounds each) slabs beef spareribs
2 (about 3 pounds each) slabs pork spareribs
2 cups Neely's BBQ Dry Rub
Neely's BBQ Sauce, recipe follows
Directions
Video: See how the Neelys make this recipe
For the rub:
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
For the ribs:
Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 to 1/2 cup Neely's BBQ Rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate.
Preheat grill to 250 degrees F using hickory and charcoal.
Use indirect heat and cook with the cover down.
Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.
For dry ribs: Sprinkle extra Neely's BBQ seasoning over ribs, cut bones and serve.
For wet ribs: Coat ribs with Neely's BBQ sauce, cut and serve.
Neely's BBQ Sauce:
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes.
Yield: 3 1/2 cups
*THESE ARE SUPER YUMMY, AND EVEN ABBY CAN COOK THEM ON A GRILL.
Recipe courtesy The Neelys
Ingredients
Neely's Dry Rub:
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
2 (about 4 pounds each) slabs beef spareribs
2 (about 3 pounds each) slabs pork spareribs
2 cups Neely's BBQ Dry Rub
Neely's BBQ Sauce, recipe follows
Directions
Video: See how the Neelys make this recipe
For the rub:
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
For the ribs:
Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 to 1/2 cup Neely's BBQ Rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate.
Preheat grill to 250 degrees F using hickory and charcoal.
Use indirect heat and cook with the cover down.
Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.
For dry ribs: Sprinkle extra Neely's BBQ seasoning over ribs, cut bones and serve.
For wet ribs: Coat ribs with Neely's BBQ sauce, cut and serve.
Neely's BBQ Sauce:
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes.
Yield: 3 1/2 cups
*THESE ARE SUPER YUMMY, AND EVEN ABBY CAN COOK THEM ON A GRILL.
BLUEBERRY GINGER SAUCE
Try this sauce with fluffy blueberry pancakes. (See pancake recipe in the breakfast section.) 1 pint fresh or frozen blueberries
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon finely chopped crystalized ginger or 1/2 teaspoon dried ginger
1/3 cup water
In a large saucepan, combine blueberries, sugar, cornstarch and ginger; stir in water. Over medium-high heat, bring mixture to a boil; cook and stir until sauce thickens, about 1 minute.
YIELD: 1-1/2 cups
Try this sauce with fluffy blueberry pancakes. (See pancake recipe in the breakfast section.) 1 pint fresh or frozen blueberries
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon finely chopped crystalized ginger or 1/2 teaspoon dried ginger
1/3 cup water
In a large saucepan, combine blueberries, sugar, cornstarch and ginger; stir in water. Over medium-high heat, bring mixture to a boil; cook and stir until sauce thickens, about 1 minute.
YIELD: 1-1/2 cups
BLUEBERRY GINGER SAUCE
Try this sauce with fluffy blueberry pancakes. (See pancake recipe in the breakfast section.) 1 pint fresh or frozen blueberries
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon finely chopped crystalized ginger or 1/2 teaspoon dried ginger
1/3 cup water
In a large saucepan, combine blueberries, sugar, cornstarch and ginger; stir in water. Over medium-high heat, bring mixture to a boil; cook and stir until sauce thickens, about 1 minute.
YIELD: 1-1/2 cups
Try this sauce with fluffy blueberry pancakes. (See pancake recipe in the breakfast section.) 1 pint fresh or frozen blueberries
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon finely chopped crystalized ginger or 1/2 teaspoon dried ginger
1/3 cup water
In a large saucepan, combine blueberries, sugar, cornstarch and ginger; stir in water. Over medium-high heat, bring mixture to a boil; cook and stir until sauce thickens, about 1 minute.
YIELD: 1-1/2 cups
BLUEBERRY GRANITÉ
4 c. Fresh blueberries
1 tsp. lemon zest
2 tsp. Fresh lemon juice
1 cup Sugar
In a medium-sized saucepan, combine blueberries, lemon zest and 1 cup water. Over high heat, bring to a boil; reduce heat and simmer until blueberries are very soft. Set a fine strainer over bowl; strain mixture, pressing with the back of a large spoon. Stir lemon juice into purée; chill.
In a saucepan, combine sugar and 1 cup water; over high heat, bring to a boil; reduce heat and simmer until sugar dissolves, 2 to 3 minutes. Transfer to a bowl; chill.
Stir sugar syrup into blueberry purée. Pour mixture into a shallow pan; freeze blueberry mixture until ice crystals form around edges of pan, 45 to 60 minutes. With a fork, scrape the ice crystals from edges and stir into mixture. Freeze mixture until fully frozen, about 1 to 1-1/2 hours, stirring several times.
To plate: Serve in martini glasses. Garnish with crisp cookies, such as langues du chat, and fresh blueberries, if desired.
4 c. Fresh blueberries
1 tsp. lemon zest
2 tsp. Fresh lemon juice
1 cup Sugar
In a medium-sized saucepan, combine blueberries, lemon zest and 1 cup water. Over high heat, bring to a boil; reduce heat and simmer until blueberries are very soft. Set a fine strainer over bowl; strain mixture, pressing with the back of a large spoon. Stir lemon juice into purée; chill.
In a saucepan, combine sugar and 1 cup water; over high heat, bring to a boil; reduce heat and simmer until sugar dissolves, 2 to 3 minutes. Transfer to a bowl; chill.
Stir sugar syrup into blueberry purée. Pour mixture into a shallow pan; freeze blueberry mixture until ice crystals form around edges of pan, 45 to 60 minutes. With a fork, scrape the ice crystals from edges and stir into mixture. Freeze mixture until fully frozen, about 1 to 1-1/2 hours, stirring several times.
To plate: Serve in martini glasses. Garnish with crisp cookies, such as langues du chat, and fresh blueberries, if desired.
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