tag:blogger.com,1999:blog-28495055572743436242024-03-13T14:19:29.581-07:00 The Cook In The FamilyUnknownnoreply@blogger.comBlogger2072125tag:blogger.com,1999:blog-2849505557274343624.post-52060598292006742152018-11-15T21:27:00.000-08:002018-11-15T21:27:22.607-08:00Pecan Pie
<span id="fullpost">
Pie Crust:
3 cups all-purpose flour
1 teaspoon salt
3/4 cup vegetable shortening or lard
3/4 cup salted butter, cut into pieces
1 egg, lightly beaten
1 tablespoon distilled white vinegar
Filling:
1 cup granulated sugar
3 tablespoons brown sugar
1/2 teaspoons salt
1 cup corn syrup (light or dark)
1/3 cup melted salted butter
1 teaspoon vanilla
3 whole eggs beaten
1 cup (heaping) chopped pecans
Preparing the pie crust:
Mix the flour and salt in a bowl. Add the vegetable shortening and salted butter. Work the butter into the flour using a dough cutter until the mixture resembles tiny pebbles.
Add the egg, 5 tablespoons cold water and the white vinegar. Stir until just combined. Divide the dough in half and chill until needed. (You will only need one half for this recipe, reserve the other half for another use.)
Preparing the filling:
Preheat the oven to 350 degrees F.
Mix the granulated sugar, brown sugar, salt, corn syrup, butter, vanilla and eggs together in a bowl.
Roll out one dough half on a lightly floured surface to fit your pie pan. Pour the pecans in the bottom of the unbaked pie shell. Pour the syrup mixture over the top. Cover the top and crust lightly/gently with foil.
Bake the pie for 30 minutes. Remove the foil, and then continue baking for 20 minutes, being careful not to burn the crust or pecans. The pie should not be overly jiggly when you remove it from the oven (though it will jiggle a bit). If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes, sometimes it takes 75!
Allow to cool for several hours or overnight. Slice and serve.
</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2849505557274343624.post-18119885000763347622014-06-30T19:55:00.001-07:002014-06-30T19:55:55.595-07:00Corn SouffleIngredients:
5 eggs, whisked
1 can, creamstyle corn
1 can, corn kernels
1 C flour
1 T baking powder
salt
1 C cream
1 C milk
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Preparing the souffle:
Stir together all the ingredients. Pour into buttered casserole. Bake 45 to 60 minutes, in moderate oven.
</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2849505557274343624.post-13634064462637367772014-06-30T19:53:00.001-07:002014-06-30T19:53:14.709-07:00Deep-Fried Candy BarsIngredients:
self-rising flour
carbonated water
Mounds candy bars
<span id="fullpost">
Prepare:
Mix flour with water until it's a thick paste. Dip candy bars into the batter, and into a deep-fat fryer until golden brown.
</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2849505557274343624.post-666843562827086462014-06-30T19:26:00.001-07:002014-06-30T19:26:29.849-07:00Bojangles' BiscuitsIngredients:
2 C self-rising flour
2 teaspoons baking powder
2 teaspoons confectioners' sugar
1/2 cup solid vegetable shortening (such as Crisco)
1 1/2 cups buttermilk
melted butter, about 1/4 cup
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Preparing the biscuits:
Sift together the flour, baking powder and confectioners' sugar. Cut in the shortening until pieces are about the size of grains of rice. Stir in the buttermilk (you may need less buttermilk; start with 3/4 cup and add more as needed).
Knead a few times, roll out on a floured board or countertop to 3/4 -inch thickness. Be careful not to work the dough too much or add too much flour, or you'll have dry biscuits. Cut with an oversized biscuit cutter (about 3 inches). Place on an ungreased cookie sheet, brush tops with melted butter and bake about 12 minutes in a preheated 450-degree oven.
Makes 10 to 12 biscuits
</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2849505557274343624.post-33099449550310930462014-06-30T19:18:00.000-07:002014-06-30T19:18:51.409-07:00Grandma's Vanille KipferlnIngredients:
1 1/4 C flour
1/2 cup unsalted butter at room temperature
1 cup finely ground almonds or walnuts
1/3 cup granulated sugar
1 teaspoon vanilla
powdered vanilla sugar as needed
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Preparing the cookies:
Preheat the oven to 300 degrees F.
Knead together the flour, butter, almonds, granulated sugar and vanilla until the dough comes together and can be shaped into 1-inch-thick rolls. Chill briefly if the dough seems too soft to cut.
Cut into 1/2-inch pieces and shape into crescents by bending the pieces and tapering the ends.
Bake on an ungreased cookie sheet for about 20 minutes, until the cookies are light gold in color. Let cool on the baking sheet, then roll in the powdered sugar.
Vanilla Sugar: At least a day or two before baking, cut 1 vanilla bean open lengthwise and combine with 1 cup powdered sugar in a jar with a tight-fitting lid. You may not need all the sugar for this recipe. Store any leftover sugar in its jar, at room temperature.
</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2849505557274343624.post-56210543363428897772014-06-30T18:40:00.002-07:002014-06-30T18:40:26.552-07:00Dark Chocolate FondueIngredients:
8 ounces 70% dark chocolate
1 cup boiling water
3/4 cup granulated white sugar
1/4 cup plus 2 T light corn syrup
3 T unsalted butter
1 teaspoon vanilla extract
Assorted fruits and pound cake, cut up into bite-sized pieces.
<span id="fullpost">
Prepare:
Place ingredients in a small saucepan on medium heat. Simmer for 5 minutes and serve warm in a fondue pot with the fruits and cake.
Serves 4 to 6
</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2849505557274343624.post-37315415947403285082014-06-30T18:25:00.000-07:002014-06-30T18:25:01.182-07:00Fresh Corn CustardIngredients:
8 ears of corn (about 4 cups of kernels), kernels cut from the cob
Butter, at room temperature, to coat ramekins
3 large eggs, beaten
1 1/2 cups half and half
3 T butter, melted
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper, preferably white
1 T minced fresh tarragon
<span id="fullpost">
Preparing the corn custard:
Preheat the oven to 350 degrees F. Fill a tea kettle and bring the water to a boil. Select a baking or roasting pan large enough to hold a 1 1/2 quart souffle dish or 6 8-ounce ramekins. Butter the souffle dish or ramekins.
Meanwhile, puree the corn kernels in a food processor. Set a strainer over a large bowl and scrape the pureed corn into the strainer. Use a large heavy wooden spoon to press the corn milk into the bowl, stirring and rubbing the puree to extract as much liquid as possible.
Stir the eggs and the half and half into the milk. Add the butter, salt, pepper and tarragon and mix well. Pour the custard into the souffle dish/ramekins and set in the large pan Set in the oven and pour enough hot water to come halfway up the sides of the dish.
Bake until the custard is just turning golden brown at the edges and the custard is just set. Remove from the oven, transfer to a rack and cool slightly. Serve warm or at room temperature.
Serves 6
</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2849505557274343624.post-91225988711926210332014-06-30T18:06:00.002-07:002014-06-30T18:06:41.252-07:00GuacomoleIngredients:
1/2 medium white onion, minced
2 fresh garlic cloves, peeled
2-3 serrano chilies, finely minced
1 teaspoon kosher salt
4 T cilantro leaves, minced
3 large Hass avocados
1 ripe tomato, minced
<span id="fullpost">
Prepare:
Place 2 tablespoons of the onion in a small bowl, set it aside, and
put the remainder of the onion and the garlic in the base of a
molcajete (see note below). Add the serranos and the salt, and pound
the mixture into a paste. Add 2 tablespoons of the cilantro, and
crush it into the paste. Add the remaining cilantro to the reserved
onions.
Cut the avocados in half, remove the pits, scoop out the flesh and
place it in a medium bowl. Use a fork to mash the avocado and then
add it to the molcajete, using the fork to fold the onion paste into
the avocado. Add all but 2 tablespoons of the chopped tomato to the
avocado, mix together lightly, and then scatter the reserved onion
and cilantro and the remaining tomato over the top. Serve immediately.
Note: If a molcajete (a Mexican mortar and pestle made of granite) is
not available, it is best to use knife to mince the onions, chiles,
salt and cilantro together until they nearly form a paste. Add it to
the mashed avocados and then continue as above. Do not use a food
processor.
Serves 4
</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2849505557274343624.post-41555005146821349002014-06-30T17:59:00.000-07:002014-06-30T17:59:22.930-07:00Chicken with Spinach, Chevre and Roasted Garlic Cream SauceIngredients:
1 garlic bulb
1 T butter
extra virgin olive oil
Kosher salt and freshly ground black pepper
1 thyme sprig
4 bone-in skin-on chicken breasts or 4 large chicken thighs
1 cup heavy cream or half-and-half
10 ounces baby spinach leaves
5 ounces fresh chevre
1/3 cup pine nuts, toasted
1 T minced fresh Italian parsley
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Prepare:
Preheat the oven to 325 degrees F.
Put the garlic bulb into a small ovenproof container, press the tablespoon of butter on top of the bulb, slowly drizzle about 3 tablespoons of olive oil over it and add enough water to the pan to come up about inch.
Season with salt, add the thyme sprig, cover the container and set in the oven. Bake until the garlic is as tender as soft butter. To test, quickly press your thumb into a clove, at its fattest part. If there is plenty of give, the garlic is tender.
Remove from the oven and let cool.
Increase the heat to 375 degrees F.
Brush the chicken all over with olive oil and season with salt and pepper.
Set in a roasting pan and bake until the chicken reaches about 145 to 150 degrees at its thickest part.
Remove from the oven, cover with aluminum foil and let rest 10 minutes.
While the chicken cooks, pull the garlic from its cooking liquid and set it on a work surface.
Pull out the root end and use the heal of your hand to press out all the pulp. Use a fork to mash the pulp into a smooth puree.
Pour the cream or half-and-half into a small saucepan set over medium-low heat and whisk in the roasted garlic puree.
Heat through, taste and season with salt and pepper. Set aside and keep warm.
Pour about cup of the garlic cooking juices into a wok set over medium high heat. Add the spinach and cook, tossing all the while, until the spinach wilts, about 2 to 3 minutes.
Use tongs to transfer the spinach to a serving dish or individual plates. Scatter chevre on top of the spinach and set the chicken on top.
Taste the sauce, heat through if needed and spoon over the chicken and spinach.
Sprinkle the pine nuts on top, if using, add the parsley and a few turns of pepper and serve immediately.
Serves 3 to 4
</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2849505557274343624.post-88176397553148057142013-12-16T12:56:00.000-08:002014-01-03T19:41:42.135-08:00Rum Cake
Ingredients for the cake:
1/2 cups walnuts, crushed
1 1/2 cups granulated white sugar
1 stick (1/2 cup) butter, softened
3 T + 1/2 cup grapeseed or canola oil, separated
1 3/4 cup all purpose flour
1/4 cup cornstarch
4 teaspoons baking powder
1 teaspoon kosher salt
<a href="http://thecookinthefamily.blogspot.com/2013/12/vanilla-instant-pudding-mix.html">1 cup vanilla instant pudding mix</a>
4 large eggs
3/4 cup dark rum (recommended: Tortuga Rum)
1 T pure vanilla extract
* * * * * * *
Ingredients for the rum syrup:
1 stick (1/2 cup) butter
1/2 cup water
3/4 cup granulated white sugar
1 teaspoon Kosher salt
1/2 cup dark rum
10-15 cup Bundt pan
<span id="fullpost">
Preparing the rum cake:
Preheat oven to 325 degrees. Grease and flour bundt pan, and drop crushed walnuts into the bottom of the pan. Set aside.
In the base of a mixer, cream the 1 1/2 cups granulated sugar and the 1/2 cup butter. Add the 3 tablespoons oil, flour, cornstarch, baking powder, and kosher salt combining until evenly distributed. (Mixture will look like fine crumbs.) Mix in the pudding mix.
In a separate bowl, whisk together the eggs, milk, rum, vanilla extract, and remaining vegetable oil. Add to the dry mixture and mix well until combined. The batter will be smooth, thin, and pour easily.
Pour into the prepared bundt pan and bake for 50 to 60 minutes, or until a tester inserted in the cake comes up clean.
Let cool in pan for 10 minutes, then invert onto a rack. Let cool for 20 to 30 minutes.
While the cake cools, prepare the rum syrup: In a large saucepan with high sides, combine the butter, water, granulated sugar, and salt. Cook over medium heat until the butter completely melts and the sugar dissolves. Let reduce slightly, keeping an eye on it so it doesn’t boil over. Remove from the heat and stir in the rum (it will bubble).
Wash and dry the bundt pan, then place over the cool cake and invert the cake back into the pan. Pour the hot rum syrup all over the cake and let soak for 8 hours (overnight). In morning, invert the cake back onto a serving platter. Keeps covered for 1 week at room temperature.
</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2849505557274343624.post-35902914071453251852013-12-16T12:52:00.002-08:002013-12-16T13:00:22.673-08:00Vanilla Instant Pudding MixIngredients:
3/4 cup non-fat dry milk powder
3/4 cup cornstarch
1 cup granulated white sugar
2 whole vanilla beans
1 teaspoon Kosher salt
<span id="fullpost">
Preparing the mix:
In a large mixing bowl, combine the dry milk, cornstarch, white sugar, and salt. Use a knife to slice down the center of the vanilla beans lengthwise and scrape out the seeds. Add the seeds to the dry ingredients and whisk well until evenly distributed (you may need to use the back of a spoon or spatula to break up the little clumps of seeds). Cut the scraped-out vanilla beans in 2-3 pieces each, and drop into an air-tight jar or container (such as a mason jar). Pour the mixture in, seal, and shake a couple times to distribute the vanilla bean pieces. Store in a cool dry place.
To make the pudding:
Combine 1/2 cup of the mix with 2 cups of milk in a medium saucepan over high heat, whisking constantly. Bring to a boil (keep an eye on it because this happens quickly!), then reduce heat to a simmer and continue whisking until the mixture thickens and coats the whisk or spoon. (About 3-5 minutes). Pour in a container and let set for at least 5 minutes before serving. Can be served warm or cold.
</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2849505557274343624.post-37476665267442583472013-11-23T08:48:00.001-08:002013-12-16T13:01:01.434-08:00Salt-Baked Potatoes<a href="http://3.bp.blogspot.com/-S0WuepWJa20/UpDcCqDdKfI/AAAAAAAABKY/7vKXMeoupe8/s1600/aaa111.jpg" imageanchor="1" ><img border="0" src="http://3.bp.blogspot.com/-S0WuepWJa20/UpDcCqDdKfI/AAAAAAAABKY/7vKXMeoupe8/s320/aaa111.jpg" /></a>
Ingredients:
2 1/2 cups plus 1/8 teaspoon salt
4 russet potatoes, scrubbed and dried
2 sprigs plus 1/4 teaspoon minced fresh rosemary
1 whole head garlic, outer papery skin removed and top quarter of head cut off and discarded
4 teaspoons olive oil
4 tablespoons unsalted butter, softened
<span id="fullpost">
Preparing the potatoes:
Adjust oven rack to middle position and heat oven to 450 degrees. Spread 21/2 cups salt in even layer in 13 by 9-inch baking dish. Gently nestle potatoes in salt, broad side down, leaving space between potatoes. Add rosemary sprigs and garlic, cut side up, to baking dish. Cover baking dish with foil and crimp edges to tightly seal. Bake 11/4 hours; remove pan from oven. Increase oven temperature to 500 degrees.
Carefully remove foil from baking dish. Remove garlic and set aside to cool. Brush exposed portion of each potato with 1 teaspoon oil. Return uncovered baking dish to oven and bake until potatoes are tender when pierced with tip of paring knife and skins are glossy, 15 to 20 minutes.
Meanwhile, once garlic is cool enough to handle, squeeze root end until cloves slip out of their skins. Using fork, mash garlic, butter, 1/8 teaspoon kosher salt (or pinch table salt) and minced rosemary to smooth paste. Remove any clumped salt from potatoes (holding with kitchen towel if necessary), split lengthwise, top with portion of butter, and serve immediately.
Serves 4
</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2849505557274343624.post-86738967055713984122013-02-14T16:35:00.003-08:002013-02-14T16:35:54.926-08:00Chocolate Chip ShortbreadIngredients:
1 cup unsalted butter
1 cup powdered sugar, plus extra for dusting
1 teaspoon vanilla
1/4 teaspoon kosher salt
2 1/4 cups all-purpose flour
12 ounce package of semisweet chocolate chips, divided in half
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Preparing the shortbread:
Mix all ingredients except 6 ounces of the chocolate chips. Roll into a log onto plastic wrap and refrigerate for 60 minutes or until firm. Log can also be frozen and baked off at a later time.
When ready to bake, slice the log into 1/4-inch coins and place on a parchment or Silpat-lined baking sheet. Bake for 15 minutes at 350 degrees F. Melt the remaining 6 ounces of chocolate chips. Remove cookies from oven and while warm, sprinkle with powdered sugar and dip half into melted chocolate. Place cookies on wax paper to cool.
</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2849505557274343624.post-44535490684244410102012-06-29T13:09:00.003-07:002012-10-20T01:05:30.134-07:00Grilled Lobster Bathed in Lemon-Marjoram OilIngredients for the lemon oil:<br />
1 cup extra virgin olive oil<br />
grated zest and juice of 3 lemons<br />
1 bunch marjoram<br />
3 T Limoncello or other lemon liqueur<br />
1 serrano chile (sliced)<br />
<br />
* * * * *<br />
Ingredients for the lobster:<br />
3 2-pound live spiny or maine lobsters<br />
2 lemons (cut into wedges)<br />
zest of 1 lemon
<span id="fullpost"> </span><br />
<span id="fullpost"><span id="fullpost"> </span></span><br />
<span id="fullpost">Preparing the lemon oil: </span><br />
<span id="fullpost">Combine the olive oil and lemon zest and juice in a small saucepan and bring just to a simmer over medium heat. Pour into a heat-proof bowl, add the serrano chile and limoncello, and let cool. Tie up marjoram and place into lemon oil.
As soon as the oil is cool, cover and refrigerate for at least 1 hour, or overnight.
Strain the oil and keep refrigerated until ready to use. It can be stored in the refrigerator in a tightly sealed jar for up to 10 days, no longer. </span><br />
<br />
<span id="fullpost">* * * * * </span><br />
<br />
<span id="fullpost">Preparing the lobster: </span><br />
<span id="fullpost">Split the lobsters completely in half and remove the head sacs from each half. Being careful not to lose any of the tomalley - and roe, if the lobsters are female. </span><br />
<br />
<span id="fullpost">To kill the lobsters, hold each one firmly on a cutting board with the head toward you, plunge a sharp heavy knife into the center of the head, with the blade facing you, and quickly bring the knife down to the cutting board, splitting the front of the shell in half.
Place the lobsters shell side down on the grill and cook until nearly done, 6 to 7 minutes. Use marjoram bunch to brush on lemon oil. Turn them flesh side down and cook for 1 minute longer, or until just cooked through, and brush with lemon oil again.
Serve warm or at room temperature, with lemon wedges and the remaining lemon oil on the side. </span><br />
<span id="fullpost"></span><br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2849505557274343624.post-78432364175979553822012-06-29T12:54:00.000-07:002012-10-20T01:29:17.414-07:00Two Cheese, Zucchini and Tomato Jam TartIngredients for the tomato jam:<br />
2 pounds tomatoes on the vine (blanched with the skin removed), or roma tomatoes<br />
1 1/2 cups light brown sugar<br />
1 T honey<br />
1 lemon (juiced and zested)
salt<br />
1 teaspoon red pepper flakes<br />
<br />
* * * * * *<br />
<br />
Ingredients for the crust:<br />
2 cups whole wheat flour<br />
1 teaspoon fine sea salt<br />
5 T olive oil<br />
3/4 cup cold water<br />
<br />
* * * * * *<br />
<br />
Ingredients:<br />
1/2 cup tomato jam<br />
2 cups ricotta<br />
1 egg<br />
1/4 cup parmesan, freshly grated, plus more for dusting over the top<br />
1/4 cup fresh basil leaves<br />
3 T chives, chopped<br />
2 zucchinis
<span id="fullpost"> </span><br />
<br />
<span id="fullpost">Preparing the tomato jam: </span><br />
<span id="fullpost">Score and blanch the tomatoes, place in ice bath and remove skin.
Place tomatoes, sugar, honey, lemon juice and zest, salt and red pepper flakes in a small saucepan. Stir and bring to a simmer and cook for about 15 to 20 minutes. Continue to cook allowing the mixture to come to about 220 degrees F or a thick syrupy consistency, stirring occasionally, about 45 to 50 minutes.
Put jam into a jar or use immediately. </span><br />
<br />
<span id="fullpost">* * * * * </span><br />
<br />
<span id="fullpost">Preparing the crust: </span><br />
<span id="fullpost">Preheat oven to 400 degrees F. </span><br />
<span id="fullpost">In a large bowl combine flour, salt. Add oil, mix together with a fork. Add water and mix until absorbed; knead lightly.
Turn dough on to a lightly floured work surface. Roll out flat into a shape to fit a tart pan. Lay over greased sheet pan. Rest for 30 minutes.
Bake for 20 to 25 minutes at 400 degrees. Remove from oven and allow to cool. </span><br />
<br />
<span id="fullpost">* * * * * </span><br />
<br />
<span id="fullpost">Preparing the filling: </span><br />
<span id="fullpost">Preheat oven to 350 degrees F. </span><span id="fullpost"> </span><br />
<br />
<span id="fullpost">Brush the bottom of the tart shell with the tomato jam. </span><br />
<br />
<span id="fullpost">In a medium bowl, mix together the ricotta, egg, parmesan, basil and chives. Spoon into the tart shell. </span><br />
<br />
<span id="fullpost">Using a peeler or mandolin (confidence permitting) shave the zucchini lengthwise into long strips. Cover the filling over the tart using the zucchini. Sprinkle strips with salt and place them in a strainer for 10 minutes to allow excess water to drain. Pat strips dry and lay them over top of the filling.
Sprinkle the tart with parmesan and transfer to oven to bake for 20 minutes or until golden. Cool slightly before serving.
</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2849505557274343624.post-1693663713771715142012-06-28T16:10:00.000-07:002012-10-20T01:36:09.156-07:00Lemon, Garlic and Pine Nut SpaghettiIngredients:<br />
spaghetti<br />
1/4 cup grated parmesan<br />
2 teaspoons extra virgin olive oil<br />
1 clove garlic<br />
1/2 lemon<br />
2 T pine nuts<br />
6 basil leaves, chiffonaded
<span id="fullpost"> </span><br />
<br />
<span id="fullpost">Preparing the spaghetti: </span><br />
<span id="fullpost">Prepare spaghetti according to package instructions.
While spaghetti is cooking, toast pine nuts in a skillet until lightly golden and remove from pan to a plate to cool.
Heat olive oil in a saute pan and add garlic. Cook over low heat until the garlic softens - Do not let the garlic brown. Remove from heat and set aside in a serving bowl. Add basil leaves, parmesan cheese, pine nuts and squeeze lemon into the bowl. Add cooked spaghetti and toss. </span><br />
<br />
<span id="fullpost">Serves 2
</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2849505557274343624.post-54475650452315025062012-06-28T15:38:00.002-07:002012-11-29T17:01:15.055-08:00Chocolate Sheet CakeIngredients for cake:<br />
1 1/2 cups water<br />
2 cups sugar<br />
3/4 cup butter or margarine<br />
2 eggs, lightly beaten<br />
1 teaspoon vanilla extract<br />
2 cups all purpose flour<br />
1/2 cup baking cocoa<br />
2 teaspoons baking soda<br />
1/2 teaspoon salt<br />
<br />
* * * * *<br />
<br />
Ingredients for frosting:<br />
1/4 cup butter or margarine, softened<br />
2 cups confectioners' sugar<br />
2 T baking cocoa<br />
1/2 teaspoon vanilla extract<br />
2 T milk
<span id="fullpost"> </span><br />
<br />
<span id="fullpost">Preparing the cake: </span><br />
<span id="fullpost">In a large saucepan, bring water to a boil. Remove from the heat. Stir in sugar and butter until butter is melted. Add eggs and vanilla; mix well. </span><br />
<br />
<span id="fullpost">Combine flour, cocoa, baking soda and salt; add to butter mixture and mix thoroughly. Pour into a greased and floured 15-inch by 10-inch by 1-inch baking pan. </span><br />
<br />
<span id="fullpost">Bake at 350 degrees F for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Cool completely on a wire rack. </span><br />
<br />
<span id="fullpost">* * * * * </span><br />
<br />
<span id="fullpost">Preparing the frosting: </span><br />
<span id="fullpost">Beat butter, confectioners' sugar, cocoa, vanilla and enough milk to reach a spreading consistency. Frost cake.
</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2849505557274343624.post-12827246418820326272012-06-28T14:36:00.000-07:002012-11-29T17:22:09.689-08:00Fried Pickles With Ranch Dressing Dipping SauceIngredients for quick pickle:<br />
2 cups red wine vinegar<br />
1 1/2 cups sugar<br />
1/4 cup kosher salt<br />
1 teaspoon mustard seeds<br />
3/4 teaspoon coriander seeds<br />
1/2 teaspoon celery seeds<br />
1/4 teaspoon whole black peppercorns<br />
2 cloves garlic, peeled and crushed<br />
1 red Fresno chile, split in half
6 Kirby cucumbers (about 2 pounds)<br />
<br />
* * * * * *<br />
<br />
Ingredients for coating and frying:<br />
canola oil or peanut oil, for frying<br />
3 cups quick pickles, drained<br />
1 cup flour<br />
2 large eggs, beaten<br />
1/2 cup milk<br />
1 cup panko, pulsed in food processor<br />
1 teaspoon dried dill<br />
1 teaspoon garlic powder<br />
kosher salt<br />
<br />
* * * * *<br />
<br />
Ingredients for buttermilk ranch dipping sauce:<br />
1/2 cup buttermilk<br />
1/2 cup mayonnaise<br />
2 T chopped fresh chives<br />
2 T lemon juice<br />
1 T chopped fresh dill<br />
1/2 teaspoon garlic salt<br />
1/2 teaspoon onion powder<br />
1/4 teaspoon freshly cracked black pepper
<span id="fullpost"> </span><br />
<br />
<span id="fullpost"> * * * * * *</span><br />
<br />
<span id="fullpost">Preparing the fried pickles: </span><br />
<span id="fullpost">In a large heavy-bottomed skillet or cast-iron pan, heat enough oil to cover 1/2-inch of the skillet over medium-high heat until it reaches 350 degrees F. </span><span id="fullpost">Line a baking sheet with a wire rack. </span><br />
<br />
<span id="fullpost">In a large zip-top bag, add the drained Quick Pickles and flour and shake until well coated.
In a mixing bowl, whisk together the eggs and milk. </span><br />
<br />
<span id="fullpost"> In a shallow baking dish, add the panko, dill, garlic and 1 teaspoon salt. </span><br />
<br />
<span id="fullpost"> In batches, dip the floured pickle chips into the eggs and then into the panko, making sure they are fully coated with the seasoned breadcrumbs. </span><br />
<br />
<span id="fullpost">Place the coated pickles on the prepared baking sheet until all the pickles are coated. </span><br />
<br />
<span id="fullpost">Working in batches, fry the pickles until they are golden brown, 1 or 2 minutes, turning once. Drain the pickles on a paper towel-lined plate (or another baking sheet lined with a wire rack). </span><br />
<br />
<span id="fullpost">Sprinkle them with kosher salt as soon as they come out of the oil and serve immediately alongside some dipping sauce. </span><br />
<br />
<span id="fullpost">In a saucepan, combine the vinegar, sugar, salt, mustard seeds, coriander seeds, celery seeds, peppercorns, garlic, chile and 2 cups water and bring the mixture to a boil to dissolve the sugar and salt. </span><br />
<br />
<span id="fullpost">Using a mandolin, slice the cucumbers 1/4-inch thick and place in a large heat-safe bowl or container.
Once the mixture boils, pour the liquid over the sliced cucumbers, making sure the cucumbers are submerged. Let the cucumbers sit in the liquid as it comes to room temperature, for about 20 minutes. Drain the pickles, reserving the liquid. </span><br />
<br />
<span id="fullpost">Serve as is or fry them. </span><br />
<br />
<span id="fullpost"> * * * * * *</span><br />
<br />
<span id="fullpost">Preparing the buttermilk ranch dipping sauce: </span><br />
<span id="fullpost">In a medium mixing bowl, whisk together all of the ingredients until fully incorporated. Adjust the seasoning. The dressing can be stored in the refrigerator in a sealed container for up to a week.
</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2849505557274343624.post-82975189708515593062012-05-25T15:31:00.002-07:002012-11-29T17:14:36.739-08:00Vanilla Cupcakes with Raspberry Jam and Creme FraicheIngredients:<br />
1 1/2 stick unsalted butter, softened, and 1 T for greasing the muffin tin<br />
1 cup sugar<br />
2 large eggs<br />
1 teaspoon vanilla extract<br />
1 1/2 cup all purpose flour<br />
1/2 teaspoon baking powder<br />
1/2 cup milk<br />
1 cup raspberry jam<br />
creme fraiche (or whipped cream or whipped cream frosting or vanilla buttercream)
<span id="fullpost"> </span><br />
<br />
<span id="fullpost"> * * * * * *</span><br />
<br />
<span id="fullpost">Preparing the cupcakes:</span><br />
<span id="fullpost">Preheat oven to 350 degrees F. </span><br />
<br />
<span id="fullpost">Grease the muffin tin.
Beat butter and sugar with an electric mixer on medium speed until pale and fluffy. Add eggs, one at a time.
Add vanilla, flour, baking powder, milk and mix until smooth. </span><br />
<br />
<span id="fullpost">Spoon batters into muffin tin, filling about two-thirds full.
Bake until a cake tester comes out clean, about 9 to 10 minutes. Cool on a wire rack. </span><br />
<br />
<span id="fullpost">Dollop creme fraiche over the top and a generous spoonful of raspberry jam. </span><br />
<br />
<span id="fullpost">Makes 1 dozen cupcakes
</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2849505557274343624.post-42947229206834692572012-05-20T17:24:00.000-07:002012-11-29T17:15:59.241-08:00French Toast MuffinsIngredients:<br />
1/3 cup unsalted butter, melted<br />
1/2 cup sugar
1 egg (preferably room temperature)<br />
1 1/2 cup all purpose flour<br />
1 1/2 teaspoons baking powder<br />
1/2 teaspoon salt<br />
1/4 teaspoon nutmeg<br />
1/2 cup milk<br />
<br />
* * * * * *<br />
<br />
Ingredients for the topping:<br />
1/2 cup white granulated sugar<br />
1/2 cup unsalted butter, melted<br />
1 teaspoon ground cinnamon
<span id="fullpost"> </span><br />
<br />
<span id="fullpost"> * * * * * *</span><br />
<br />
<span id="fullpost">Preparing the muffins: </span><br />
<span id="fullpost">Preheat oven to 350 degrees F. </span><br />
<br />
<span id="fullpost"> Sift together all dry ingredients in a bowl. Add wet ingredients and stir until combined, but still a bit lumpy. Don't overmix. With an ice cream scoop batter into muffin tins that have sprayed with cooking spray. Bake for 20 to 25 minutes, or until they just start to turn a bit golden at the edges. </span><br />
<br />
<span id="fullpost"> * * * * * * </span><br />
<br />
<span id="fullpost">Preparing the topping: </span><br />
<span id="fullpost">Mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter, then dip and roll the muffin in cinnamon sugar. </span><br />
<br />
<span id="fullpost">Makes 8 to 12 muffins
</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2849505557274343624.post-39076320625231733722012-05-20T17:14:00.000-07:002012-11-29T17:17:25.375-08:00Bittersweet Chocolate Chip CookiesIngredients:<br />
1 pound unsalted butter<br />
1 3/4 cups granulated sugar<br />
2 1/4 cups packed light-brown sugar<br />
4 large eggs<br />
3 cups plus 2 tablespoons pastry flour<br />
3 cups bread flour<br />
1 T salt<br />
2 teaspoons baking powder<br />
2 teaspoons baking soda<br />
1 T vanilla extract<br />
2 pounds bittersweet chocolate, coarsely chopped (Valrhona, 61%, preferred)
<span id="fullpost"> </span><br />
<br />
<span id="fullpost">* * * * * * *</span><br />
<br />
<span id="fullpost">Preparing the cookies: </span><br />
<span id="fullpost">Preheat oven to 350 degrees F. </span><br />
<br />
<span id="fullpost">Line baking sheets with parchment paper or nonstick baking mats; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined. </span><br />
<br />
<span id="fullpost">Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
Cool slightly on baking sheets before transferring to a wire rack to cool completely. </span><br />
<br />
<span id="fullpost">Makes 8 1/2 dozen small cookies
</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2849505557274343624.post-22361894837216744572012-05-20T13:51:00.000-07:002012-11-29T17:24:05.216-08:00Creme Brulee, Another WayIngredients:<br />
1 quart heavy cream<br />
1 vanilla bean, split and scraped<br />
1 cup vanilla sugar, divided<br />
6 large egg yolks<br />
2 quarts hot water
<span id="fullpost"> </span><br />
<br />
<span id="fullpost">* * * * * * </span><br />
<br />
<span id="fullpost">Preparing the creme brulee: </span><br />
<span id="fullpost">Preheat the oven to 325 degrees F. </span><br />
<br />
<span id="fullpost"> Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use. </span><br />
<br />
<span id="fullpost"> In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7- to 8-ounce) ramekins. </span><br />
<br />
<span id="fullpost">Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. </span><br />
<br />
<span id="fullpost">Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving. </span><br />
<br />
<span id="fullpost"> Serves 6
</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2849505557274343624.post-9517034648065427062012-05-20T13:32:00.002-07:002012-11-29T17:26:22.811-08:00BrowniesIngredients:<br />
1 1/4 cups all purpose flour<br />
1 teaspoon salt<br />
2 T dark unsweetened cocoa powder<br />
11 ounces dark chocolate, coarsely chopped<br />
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces<br />
1 teaspoon instant espresso powder<br />
1 1/2 cups granulated white sugar<br />
1/2 cup packed light brown sugar<br />
5 eggs, at room temperature<br />
2 teaspoons vanilla extract<br />
<br />
<span id="fullpost"> * * * * * *</span><br />
<br />
<span id="fullpost"> Preparing the brownies: </span><br />
<span id="fullpost">Preheat the oven to 350 degrees F. </span><br />
<br />
<span id="fullpost">Butter the sides and bottom of a 9-inch by 13-inch glass or light-colored baking pan. Line the pan with parchment paper. </span><br />
<br />
<span id="fullpost">Whisk the flour, salt, and cocoa powder together in a bowl and set aside.
Set the chocolate, butter and instant espresso powder in a large bowl over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan and cool to room temperature. </span><br />
<br />
<span id="fullpost">Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or the brownies will be cakey. </span><br />
<br />
<span id="fullpost">Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
Pour the batter into the prepared pan and smooth the top. </span><br />
<br />
<span id="fullpost">Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve. </span><br />
<br />
<span id="fullpost"> Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days. </span><br />
<br />
<span id="fullpost">Makes 2 dozen brownies
</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2849505557274343624.post-54782126363019674782012-05-20T13:23:00.001-07:002012-05-20T13:23:12.226-07:00(Better Than Girl Scout) SamoasIngredients for the cookies:
1 cup butter, softened
1/2 cup sugar
2 cups all purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
up to 2 T milk
* * * * * *
Ingredients for the topping:
3 cups shredded coconut, sweetened or unsweetened
12-ounces caramels
1/4 teaspoon salt
3 T milk
8 ounces dark or semisweet chocolate
<span id="fullpost">
Preparing the cookies:
Preheat oven to 350 degrees F.
Cream together butter and sugar in a large bowl. Mix flour, baking powder and salt together at a low speed. Add the vanilla and milk, adding only enough milk as needed for the dough come together into a soft, pliable ball without being sticky - None at all may be needed. Add in a bit of extra flour if your dough seems sticky.
Roll the dough out in 2 or 3 batches, between pieces of wax or parchment paper to about 1/4-inch thickness or a little thinner, and cut into rounds using a 1 1/2-inch cookie cutter. Place on a parchment lined (or on silicone mat) baking sheet and make a hole in the center using a small end of a large round piping tip or a straw. Nicole comments that you can use a knife, or the end of a wide straw, to cut a smaller center hole. Scraps can be re-rolled.
Bake cookies for 10 to 12 minutes, until bottoms are very lightly golden brown around the edges.
Cool for a few minutes on the baking sheet, to allow them to firm up slightly, then transfer to a wire rack to cool completely.
* * * * * *
Preparing the topping:
Preheat oven to 300 degrees F.
Spread coconut evenly on a rimmed baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Watch carefully, especially near the end of toasting time; the coconut toasts very quickly once it begins to become golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2 to 3 teaspoons per cookie. Reheat caramel for a few seconds in the microwave if it begins to firm up, to make it soft and spreadable once again.
While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching, or over a double boiler. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper or Silpat. Transfer all remaining chocolate into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate. This may require melting additional chocolate, if there is not quite enough for all the cookies.
Let chocolate set completely before storing in an airtight container.
Makes about 3 1/2 dozen cookies
</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2849505557274343624.post-26417539043401715922012-05-20T12:50:00.000-07:002012-05-20T12:50:41.563-07:00Garlic Cheese BiscuitsIngredients:
1 1/2 cups of Bisquick buttermilk baking mix
1 1/2 cups shredded cheddar cheese
1/2 cup milk
2 T unsalted butter
1 T dried oregano
3/4 teaspoon garlic salt
<span id="fullpost">
Preparing the butter mixture:
Mix the butter with oregano and garlic salt.
* * * * * *
Preparing the biscuits:
Preheat oven to 400 degrees F. Spray cooking sheet with non-stick spray.
Put biscuit mix, cheese and milk in a bowl and mix to form a sticky dough.
Using spoon, drop lumps of dough onto cookie sheets 1 1/2 inches apart. Bake for 10 minutes. Brush the biscuits with the butter mixture and bake 5 minutes at 400 degrees F, then lower the temperature to 350 degrees F and back for another 5 to 6 minutes.
</span>Unknownnoreply@blogger.com0