11 Temmuz 2012 Çarşamba
10 Temmuz 2012 Salı
Michgan Winter Salad with Celery Seed Dressing Bloomfield Winter Salad Recipe
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9 Temmuz 2012 Pazartesi
Homemade Ice Cream
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Since it's 4th of July weekend - I thought I would share the recipe we use for homemade ice cream! It is soooo good! And it would be good to add peaches or chocolate chips or some kind of candy bar to!
2 cans pet milk (you will find this on the baking aisle next to eagle brand milk)
2 cans eagle brand milk
1 cup sugar
1 tbls of vanilla flavoring
And then fill the rest of the container with whole milk
Do you make homemade ice cream??? Since I can't have Ice Cream due to eggs - I can have this so we will be making some on Saturday! Can't wait!
(I'll be back with more recipes soon - Scott is on a strict diet and I'm eating mostly sandwiches so my cooking has been limited but I want to try out new stuff so hopefully I'll be posting more!)
9sh5wpv6cn
Since it's 4th of July weekend - I thought I would share the recipe we use for homemade ice cream! It is soooo good! And it would be good to add peaches or chocolate chips or some kind of candy bar to!
2 cans pet milk (you will find this on the baking aisle next to eagle brand milk)
2 cans eagle brand milk
1 cup sugar
1 tbls of vanilla flavoring
And then fill the rest of the container with whole milk
Do you make homemade ice cream??? Since I can't have Ice Cream due to eggs - I can have this so we will be making some on Saturday! Can't wait!
(I'll be back with more recipes soon - Scott is on a strict diet and I'm eating mostly sandwiches so my cooking has been limited but I want to try out new stuff so hopefully I'll be posting more!)
9sh5wpv6cn
Paula Deen's Hurry Up Chicken Pot Pie
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* I left out the egg - since Harper is allergic so I think you could too - it was GREAT without it.
This is sooooo easy and great for a cold night or when you need comfort food!
* I left out the egg - since Harper is allergic so I think you could too - it was GREAT without it.
Ingredients
- 2 cups chopped cooked chicken breast
- 2 hard-boiled eggs, sliced
- 1/2 cup thinly sliced carrots
- 1/2 cup frozen green peas
- 1 (10 3/4-ounce) can cream of chicken soup
- 1 cup chicken broth
- Salt and pepper, optional
- 1 1/2 cups instant biscuit mix
- 1 cup milk
- 1 stick melted butter
Directions
Preheat oven to 350 degrees F.
In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.
Paula Deen's Wild Rice and Shrimp Casserole
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I took a picture of the casserole I made and deleted it somehow. This is REALLY good. If your husband is like mine - he won't eat anything with the name "casserole" in it so I just called it Wild Rice and Shrimp Supreme and he liked it.
(Photo and recipe are by Paula Deen)
I took a picture of the casserole I made and deleted it somehow. This is REALLY good. If your husband is like mine - he won't eat anything with the name "casserole" in it so I just called it Wild Rice and Shrimp Supreme and he liked it.
Ingredients
- 1 (8-ounce) package wild rice
- 1 pound medium shrimp
, peeled and deveined
- 2 tablespoons butter
- 1/2 green bell pepper, seeded and chopped
- 1/2 onion, chopped
- 1 (10 3/4-ounce can) condensed cream of mushroom soup
- 2 cups grated sharp Cheddar
- Salt and pepper
Directions
Cook the rice according to package directions minus 1/4 cup water. Drain and cool.
Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.
Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.
Preheat oven to 325 degrees F.
In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.
Paula Deen's Shrimp Gumbo Bake
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I like to try all of Paula's recipes and let you know how they are........well this was VERY good!It's a great change from the normal chicken. :-)
I like to try all of Paula's recipes and let you know how they are........well this was VERY good!It's a great change from the normal chicken. :-)Ingredients
Gumbo:
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 2 tablespoons olive oil
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1 teaspoon lemon-pepper seasoning
- 1 1/2 teaspoons House Seasoning, recipe follows
- 1 cup chicken
- 1 (14 1/2-ounce) can diced tomatoes
- 10-ounce package frozen cut okra
- 2 cups shrimp, cleaned, peeled, and deveined
- (This wasn't in the recipe but I added 1 1/2 cups of rice to thicken it up some and it was good that way!)
Topping:
- 1 egg, beaten
- 1/3 cup milk
- 12-ounce package corn muffin
Directions
In an iron skillet, saute onion and celery in oil. Add bay leaves, thyme, lemon-pepper seasoning and House Seasoning. Pour in stock and add tomatoes and okra. Cover pot and gently simmer for 30 minutes. Remove from heat and stir in shrimp.
To prepare the topping, preheat oven to 400 degrees F. Mix together egg and milk, add to muffin mix, and combine until just well-blended. Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered. Bake 15 to 20 minutes.
Cook's Note: This Southern dish usually is prepared and served in an iron skillet, but may be cooked in a frying pan with an ovenproof handle.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Mam-ma's Chocolate Pie
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My sweet mam-ma made the BEST chocolate pie. We used to request it at every holiday dinner or family gathering and it was a fight to see who could eat the most. I have never tried to make it until this weekend. It tasted good but I have a long way to go on being able to make a good meringue. I don't know what the secret it is but I hope one day I can get mine to fluff up like hers always did.
Ingredients:
Pie filling:
Frozen or refrigerated pie crust
1 3/4 cup sugar
3 tbsp cornstarch
3-4 tbsp cocoa
1 1/2 cups milk
4 egg yolks
1 tbsp vanilla
2 tbsp butter
Meringue:
4 egg whites
1/2 cup sugar
6-8 large marshmallows
Bake pie crust according to directions. Mix first 3 ingredients. Beat 4 egg yolks and save the whites. Sprinkle salt on eggs. Add milk in eggs. Add to dry and cook on stove top - stir until thick. Add vanilla and butter.
Pour in pie crust when done.
Take egg whites and beat until stiff. Take sugar and a "tad" of water and boil until it makes a syrup. Add marshmallows and melt. Add to egg whites already beat. Add on top of pie.
My sweet mam-ma made the BEST chocolate pie. We used to request it at every holiday dinner or family gathering and it was a fight to see who could eat the most. I have never tried to make it until this weekend. It tasted good but I have a long way to go on being able to make a good meringue. I don't know what the secret it is but I hope one day I can get mine to fluff up like hers always did.
Ingredients:
Pie filling:
Frozen or refrigerated pie crust
1 3/4 cup sugar
3 tbsp cornstarch
3-4 tbsp cocoa
1 1/2 cups milk
4 egg yolks
1 tbsp vanilla
2 tbsp butter
Meringue:
4 egg whites
1/2 cup sugar
6-8 large marshmallows
Bake pie crust according to directions. Mix first 3 ingredients. Beat 4 egg yolks and save the whites. Sprinkle salt on eggs. Add milk in eggs. Add to dry and cook on stove top - stir until thick. Add vanilla and butter.
Pour in pie crust when done.
Take egg whites and beat until stiff. Take sugar and a "tad" of water and boil until it makes a syrup. Add marshmallows and melt. Add to egg whites already beat. Add on top of pie.
8 Temmuz 2012 Pazar
Roasted Brussel Sprouts
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This is a recipe from Barefoot Contessa. Scott thinks she is the boring person on earth. He always starts snoring when I'm watching her on TV. But she can cook. I would have gagged before I ate brussel sprouts until recently but these are REALLY good!
Ingredients
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
Ingredients
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
Paula Deen's Shrimp Gumbo Bake
To contact us Click HERE
I like to try all of Paula's recipes and let you know how they are........well this was VERY good!It's a great change from the normal chicken. :-)
I like to try all of Paula's recipes and let you know how they are........well this was VERY good!It's a great change from the normal chicken. :-)Ingredients
Gumbo:
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 2 tablespoons olive oil
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1 teaspoon lemon-pepper seasoning
- 1 1/2 teaspoons House Seasoning, recipe follows
- 1 cup chicken
- 1 (14 1/2-ounce) can diced tomatoes
- 10-ounce package frozen cut okra
- 2 cups shrimp, cleaned, peeled, and deveined
- (This wasn't in the recipe but I added 1 1/2 cups of rice to thicken it up some and it was good that way!)
Topping:
- 1 egg, beaten
- 1/3 cup milk
- 12-ounce package corn muffin
Directions
In an iron skillet, saute onion and celery in oil. Add bay leaves, thyme, lemon-pepper seasoning and House Seasoning. Pour in stock and add tomatoes and okra. Cover pot and gently simmer for 30 minutes. Remove from heat and stir in shrimp.
To prepare the topping, preheat oven to 400 degrees F. Mix together egg and milk, add to muffin mix, and combine until just well-blended. Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered. Bake 15 to 20 minutes.
Cook's Note: This Southern dish usually is prepared and served in an iron skillet, but may be cooked in a frying pan with an ovenproof handle.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Cheese and Pesto layer dip
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I found this recipe by Paula Deen and used it at Harper's birthday party. I thought it was really good.
Cheese and Pesto Layer Dip
2 8oz cream cheese
1/2 cup butter
16 oz smoked provolone shredded (I used mozzarella instead)
1 5oz parm cheese
1 cup Pesto
1 cup toasted pine nuts
Beat cream cheese and butter together until creamy. Add cheeses and beat until combined.
Line a 9x5 loaf pan with heavy plastic wrap allowing edges to extend over sides of pan. Spoon 1/3 of cheese mixture into pan. Spoon 1/4 of pesto on top and repeat layers twice.
Cover and freeze for 4 hrs & up to 2 wks.
Before serving - unmold onto a platter, remove plastic and let stand for one hour. Press pine nuts on side (this takes a lot of work and I got lazy and just did a row instead of covering the whole thing).
Top with remaining pesto.
Serve with crackers
I found this recipe by Paula Deen and used it at Harper's birthday party. I thought it was really good.
Cheese and Pesto Layer Dip
2 8oz cream cheese
1/2 cup butter
16 oz smoked provolone shredded (I used mozzarella instead)
1 5oz parm cheese
1 cup Pesto
1 cup toasted pine nuts
Beat cream cheese and butter together until creamy. Add cheeses and beat until combined.
Line a 9x5 loaf pan with heavy plastic wrap allowing edges to extend over sides of pan. Spoon 1/3 of cheese mixture into pan. Spoon 1/4 of pesto on top and repeat layers twice.
Cover and freeze for 4 hrs & up to 2 wks.
Before serving - unmold onto a platter, remove plastic and let stand for one hour. Press pine nuts on side (this takes a lot of work and I got lazy and just did a row instead of covering the whole thing).
Top with remaining pesto.
Serve with crackers
Mam-ma's Chocolate Pie
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My sweet mam-ma made the BEST chocolate pie. We used to request it at every holiday dinner or family gathering and it was a fight to see who could eat the most. I have never tried to make it until this weekend. It tasted good but I have a long way to go on being able to make a good meringue. I don't know what the secret it is but I hope one day I can get mine to fluff up like hers always did.
Ingredients:
Pie filling:
Frozen or refrigerated pie crust
1 3/4 cup sugar
3 tbsp cornstarch
3-4 tbsp cocoa
1 1/2 cups milk
4 egg yolks
1 tbsp vanilla
2 tbsp butter
Meringue:
4 egg whites
1/2 cup sugar
6-8 large marshmallows
Bake pie crust according to directions. Mix first 3 ingredients. Beat 4 egg yolks and save the whites. Sprinkle salt on eggs. Add milk in eggs. Add to dry and cook on stove top - stir until thick. Add vanilla and butter.
Pour in pie crust when done.
Take egg whites and beat until stiff. Take sugar and a "tad" of water and boil until it makes a syrup. Add marshmallows and melt. Add to egg whites already beat. Add on top of pie.
My sweet mam-ma made the BEST chocolate pie. We used to request it at every holiday dinner or family gathering and it was a fight to see who could eat the most. I have never tried to make it until this weekend. It tasted good but I have a long way to go on being able to make a good meringue. I don't know what the secret it is but I hope one day I can get mine to fluff up like hers always did.
Ingredients:
Pie filling:
Frozen or refrigerated pie crust
1 3/4 cup sugar
3 tbsp cornstarch
3-4 tbsp cocoa
1 1/2 cups milk
4 egg yolks
1 tbsp vanilla
2 tbsp butter
Meringue:
4 egg whites
1/2 cup sugar
6-8 large marshmallows
Bake pie crust according to directions. Mix first 3 ingredients. Beat 4 egg yolks and save the whites. Sprinkle salt on eggs. Add milk in eggs. Add to dry and cook on stove top - stir until thick. Add vanilla and butter.
Pour in pie crust when done.
Take egg whites and beat until stiff. Take sugar and a "tad" of water and boil until it makes a syrup. Add marshmallows and melt. Add to egg whites already beat. Add on top of pie.
Dirt Cake Pie Recipe 1
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Dirt Cake Pie Recipe 1
Ingredients
* 2 packages of Oreo-style cookies
* 1/2 stick butter
* 8 oz. cream cheese
* 2 regular-size boxes vanilla instant pudding
* 12 oz. whipped topping
* 1 cup powdered sugar
* 3.5 cups milk
* 1 prebaked pie crust
Instructions
1. Blend together the pudding mix, milk, and whipped topping.
2. In a separate bowl, mix the butter, cream cheese, and powdered sugar.
3. Combine the two mixtures and blend until smooth.
4. Pour into the pie crust.
5. Smash up the cookies in a sealed bag or blend them lightly.
6. Top the pie with the cookie crumbs.
The dirt cake pie recipe is ready to serve...enjoy it !
dirt-cake-pie-recipe.
Ingredients
* 2 packages of Oreo-style cookies
* 1/2 stick butter
* 8 oz. cream cheese
* 2 regular-size boxes vanilla instant pudding
* 12 oz. whipped topping
* 1 cup powdered sugar
* 3.5 cups milk
* 1 prebaked pie crust
Instructions
1. Blend together the pudding mix, milk, and whipped topping.
2. In a separate bowl, mix the butter, cream cheese, and powdered sugar.
3. Combine the two mixtures and blend until smooth.
4. Pour into the pie crust.
5. Smash up the cookies in a sealed bag or blend them lightly.
6. Top the pie with the cookie crumbs.
The dirt cake pie recipe is ready to serve...enjoy it !
dirt-cake-pie-recipe.
7 Temmuz 2012 Cumartesi
Mam-ma's Chocolate Pie
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My sweet mam-ma made the BEST chocolate pie. We used to request it at every holiday dinner or family gathering and it was a fight to see who could eat the most. I have never tried to make it until this weekend. It tasted good but I have a long way to go on being able to make a good meringue. I don't know what the secret it is but I hope one day I can get mine to fluff up like hers always did.
Ingredients:
Pie filling:
Frozen or refrigerated pie crust
1 3/4 cup sugar
3 tbsp cornstarch
3-4 tbsp cocoa
1 1/2 cups milk
4 egg yolks
1 tbsp vanilla
2 tbsp butter
Meringue:
4 egg whites
1/2 cup sugar
6-8 large marshmallows
Bake pie crust according to directions. Mix first 3 ingredients. Beat 4 egg yolks and save the whites. Sprinkle salt on eggs. Add milk in eggs. Add to dry and cook on stove top - stir until thick. Add vanilla and butter.
Pour in pie crust when done.
Take egg whites and beat until stiff. Take sugar and a "tad" of water and boil until it makes a syrup. Add marshmallows and melt. Add to egg whites already beat. Add on top of pie.
My sweet mam-ma made the BEST chocolate pie. We used to request it at every holiday dinner or family gathering and it was a fight to see who could eat the most. I have never tried to make it until this weekend. It tasted good but I have a long way to go on being able to make a good meringue. I don't know what the secret it is but I hope one day I can get mine to fluff up like hers always did.
Ingredients:
Pie filling:
Frozen or refrigerated pie crust
1 3/4 cup sugar
3 tbsp cornstarch
3-4 tbsp cocoa
1 1/2 cups milk
4 egg yolks
1 tbsp vanilla
2 tbsp butter
Meringue:
4 egg whites
1/2 cup sugar
6-8 large marshmallows
Bake pie crust according to directions. Mix first 3 ingredients. Beat 4 egg yolks and save the whites. Sprinkle salt on eggs. Add milk in eggs. Add to dry and cook on stove top - stir until thick. Add vanilla and butter.
Pour in pie crust when done.
Take egg whites and beat until stiff. Take sugar and a "tad" of water and boil until it makes a syrup. Add marshmallows and melt. Add to egg whites already beat. Add on top of pie.
Michgan Salad Recipe Boomfield Summer Salad Recipe
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Michigan Salad is beloved by Michiganians. We make it make it year round using whatever salad green is in season. As early as April 1, I plant mesculan varieties of lettuce seeds in large pots filled with time-release soil. If there is a frost warning, the pots are covered with a beach towels for the night. A time-release soil is used so the leaves won't be contaminated by a spray-on fertilizer. I let the lettuce go to seed at the end of the year and in the Spring, new growth comes up. I fertilize then.
Ingredients
seasonal lettuce
crumbled blue cheese (feta may be substituted)
walnuts, broken by hand and toasted
optional: grilled chicken breast, shrimp or salmon
raspberry walnut vinaigrette (Ken's lite is good)
fresh raspberries (dried cherries or cranberries may be substituted)
Instructions
1. Combine first five ingredients in the amounts desired.
2. Garnish with raspberries.
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| Michigan Salad Recipe |
Ingredients
seasonal lettuce
crumbled blue cheese (feta may be substituted)
walnuts, broken by hand and toasted
optional: grilled chicken breast, shrimp or salmon
raspberry walnut vinaigrette (Ken's lite is good)
fresh raspberries (dried cherries or cranberries may be substituted)
Instructions
1. Combine first five ingredients in the amounts desired.
2. Garnish with raspberries.
Michigan Cobb Salad Recipe with Maple Syrup Dressing
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Serves 6
Maple Syrup Salad Dressing
1/4 cup of mayonnaise (see Mayonnaise recipe)
1/4 cup of a Michigan produced maple syrup
3 tablespoons of white wine vinegar or apple cider vinegar
2 teaspoons of sugar
pinch of salt
1/4 cup to 1/2 cup of canola oil, to taste
optional: diced avocado to taste
Michigan Cobb Salad
iceberg or romaine lettuce for 6, chopped, rinsed and spun dry
1 pound of smoked turkey breast, diced
2 medium tomatoes, diced, excess juice and seeds discarded
6 strips of bacon, cooked and crumbled or chopped; reserve some for a garnish
3 hard-boiled eggs, sliced or diced
1/2 cup of crumbled blue cheese
Instructions
1. Combine the first five dressing ingredients in a heavy bowl.
2. Stream in the oil while whisking constantly. (Tip: place the bowl on a terry cloth towel to keep it stationary.)
3. If desired, add diced avocado and stir to prevent browning.
4. Combine the salad ingredients in a bowl. Just before serving add the dressing and toss.
5. Garnish with reserved bacon.
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| Cobb Salad with Maple Syrup Dressing |
Maple Syrup Salad Dressing
1/4 cup of mayonnaise (see Mayonnaise recipe)
1/4 cup of a Michigan produced maple syrup
3 tablespoons of white wine vinegar or apple cider vinegar
2 teaspoons of sugar
pinch of salt
1/4 cup to 1/2 cup of canola oil, to taste
optional: diced avocado to taste
Michigan Cobb Salad
iceberg or romaine lettuce for 6, chopped, rinsed and spun dry
1 pound of smoked turkey breast, diced
2 medium tomatoes, diced, excess juice and seeds discarded
6 strips of bacon, cooked and crumbled or chopped; reserve some for a garnish
3 hard-boiled eggs, sliced or diced
1/2 cup of crumbled blue cheese
Instructions
1. Combine the first five dressing ingredients in a heavy bowl.
2. Stream in the oil while whisking constantly. (Tip: place the bowl on a terry cloth towel to keep it stationary.)
3. If desired, add diced avocado and stir to prevent browning.
4. Combine the salad ingredients in a bowl. Just before serving add the dressing and toss.
5. Garnish with reserved bacon.
Lemon Mousse Angel Food Poke Cake Recipe
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A true mousse has raw egg in it, and there is none in this recipe so it's really a Cheat Lemon Mousse Angel Food Cake. Plus I use a boxed mix so it's a double cheat. I created this cake to celebrate the birthday of mother-in-law Reimie who is diabetic, and who often asks me to make it again. When it comes to cake mixes, Duncan Hines is preferred, but for angel food my choice is always Betty Crocker.
Serves 12 to 15
Ingredients
1 box of angel food cake mix
finely grated zest of half a lemon, or to taste
1 small box of sugar-free lemon jello
1 small box of sugar-free, fat-free lemon pudding mix
1/2 cup of milk
2 small tubs of sugar-free, fat-free frozen whipped topping, thawed
Instructions
1. Heat oven to 350 degrees. Grease a 13x9 glass casserole dish with cooking spray oil.
2. Prepare the cake mix with the lemon zest added as directed on the box. Pour the batter into the prepared dish. Giving the dish a shimmy to level the batter and bake for 25 minutes or until baked through. Avoid overbaking (overbrown and cracks are an indication) but all generally turns out well even if you do. Cool on a wire rack for an hour . The center of the cake should collapse - a good thing.
3. Using a thick skewer to poke holes to the bottom of the cake every 1/2" to 1".
4. Dissolve the jello in a bowl using 1/2 cup of boiling hot water.'
5. Fill a measuring cup with ice and water to make 1 cup. Pour into the hot liquid and stir until the ice is melted. Pour in slow stream over and into the holes of the cake.
6. In a clean bowl, combine the pudding mix and milk. Stir - not fold - in one tub of topping. Spread into the collapsed center of the cake. Chill for an hour or until the mousse is set.
7. Spread the remaining tub of topping over the whole. Chill until ready to serve.
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| Lemon Mousse Angel Food Cake Recipe |
Serves 12 to 15
Ingredients
1 box of angel food cake mix
finely grated zest of half a lemon, or to taste
1 small box of sugar-free lemon jello
1 small box of sugar-free, fat-free lemon pudding mix
1/2 cup of milk
2 small tubs of sugar-free, fat-free frozen whipped topping, thawed
Instructions
1. Heat oven to 350 degrees. Grease a 13x9 glass casserole dish with cooking spray oil.
2. Prepare the cake mix with the lemon zest added as directed on the box. Pour the batter into the prepared dish. Giving the dish a shimmy to level the batter and bake for 25 minutes or until baked through. Avoid overbaking (overbrown and cracks are an indication) but all generally turns out well even if you do. Cool on a wire rack for an hour . The center of the cake should collapse - a good thing.
3. Using a thick skewer to poke holes to the bottom of the cake every 1/2" to 1".
4. Dissolve the jello in a bowl using 1/2 cup of boiling hot water.'
5. Fill a measuring cup with ice and water to make 1 cup. Pour into the hot liquid and stir until the ice is melted. Pour in slow stream over and into the holes of the cake.
6. In a clean bowl, combine the pudding mix and milk. Stir - not fold - in one tub of topping. Spread into the collapsed center of the cake. Chill for an hour or until the mousse is set.
7. Spread the remaining tub of topping over the whole. Chill until ready to serve.
Pretty Berry Pie Recipe
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Found this pie on line in a "pi pie contest." Is this not the prettiest pie you ever saw? Kudos to its maker, Kathryn.
Dough
2-1/2 cups of all-purpose flour
1 teaspoon of salt
2 tablespoons of granulated sugar
2 sticks of unsalted butter, cold and cut into small bits
1/4 to 1/2 cup of ice water
Filling
5 - 6 cups of mixed berries
1/2 - 2/3 cup of granulated sugar, to taste
1/4 cup of corn starch
1 teaspoon of ground cinnamon
Other
1 large egg, separated
1 tablespoon of heavy cream
Instructions
1. Pulse to combine in a food processor the flour, sugar and salt. Add the butter and pulse until the texture of coarse crumbs. With the motor running, stream the ice water down the feed tube until the dough comes together. Divide dough in half, shape into flattened discs, wrap in plastic and chill for at least an hour.
2. On a floured work surface and with floured dough and rolling pin, roll one disc of dough to 12 inches. Fit into a 9" pie tin. Trim edges to a 1/2" overhang. Cover with plastic and chill for 30 minutes.
3. Roll out the second disc of dough as you did the first. Cut about 3 to 5 long, thin pieces from the middle. Transfer to a parchment paper-lined cookie sheet. Gently pinch each piece all along the length, and then roll so it is rope-like. Do not roll it very hard, as the idea is not to lengthen the piece, just round it. Using a small flower-shaped cookie cutter, cut out and transfer about 7 flowers to the cookie sheet. With the remaining dough, use an almond-shaped cookie cutter to obtain as many pieces as you can. From the scraps, cut out small circles that will be the center of your flowers. Use a knife to lightly press lines into the leaves. Cover with plastic and chill for 30 minutes.
4. Place the filling ingredients in a mixing bowl and toss to combine.
5. Beat the egg white and brush a thin layer on the bottom crust. This will help prevent sogginess.
6. Pour filling in and spread into an even layer.
7. Beat the egg yolk and cream together. Brush the rim of the dough.
8. Beginning with the rope-like dough, lay the pieces down in a loopy design. Brush with the yolk/cream mixture. Continue with the other pieces, brushing each with the yolk/cream mixture as you go.
9. Chill for 30 minutes.
10. Heat oven to 375 degrees.
11. Bake pie on a sheet pan for about 45-50 minutes, placing a sheet of foil around the edge if needed to prevent it from burning.
12. Lovely hot or cold with ice cream or whipped cream.
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| Pie and photo by Kathryn |
Dough
2-1/2 cups of all-purpose flour
1 teaspoon of salt
2 tablespoons of granulated sugar
2 sticks of unsalted butter, cold and cut into small bits
1/4 to 1/2 cup of ice water
Filling
5 - 6 cups of mixed berries
1/2 - 2/3 cup of granulated sugar, to taste
1/4 cup of corn starch
1 teaspoon of ground cinnamon
Other
1 large egg, separated
1 tablespoon of heavy cream
Instructions
1. Pulse to combine in a food processor the flour, sugar and salt. Add the butter and pulse until the texture of coarse crumbs. With the motor running, stream the ice water down the feed tube until the dough comes together. Divide dough in half, shape into flattened discs, wrap in plastic and chill for at least an hour.
2. On a floured work surface and with floured dough and rolling pin, roll one disc of dough to 12 inches. Fit into a 9" pie tin. Trim edges to a 1/2" overhang. Cover with plastic and chill for 30 minutes.
3. Roll out the second disc of dough as you did the first. Cut about 3 to 5 long, thin pieces from the middle. Transfer to a parchment paper-lined cookie sheet. Gently pinch each piece all along the length, and then roll so it is rope-like. Do not roll it very hard, as the idea is not to lengthen the piece, just round it. Using a small flower-shaped cookie cutter, cut out and transfer about 7 flowers to the cookie sheet. With the remaining dough, use an almond-shaped cookie cutter to obtain as many pieces as you can. From the scraps, cut out small circles that will be the center of your flowers. Use a knife to lightly press lines into the leaves. Cover with plastic and chill for 30 minutes.
4. Place the filling ingredients in a mixing bowl and toss to combine.
5. Beat the egg white and brush a thin layer on the bottom crust. This will help prevent sogginess.
6. Pour filling in and spread into an even layer.
7. Beat the egg yolk and cream together. Brush the rim of the dough.
8. Beginning with the rope-like dough, lay the pieces down in a loopy design. Brush with the yolk/cream mixture. Continue with the other pieces, brushing each with the yolk/cream mixture as you go.
9. Chill for 30 minutes.
10. Heat oven to 375 degrees.
11. Bake pie on a sheet pan for about 45-50 minutes, placing a sheet of foil around the edge if needed to prevent it from burning.
12. Lovely hot or cold with ice cream or whipped cream.
5 Temmuz 2012 Perşembe
Chocolate Cake with Toasted Coconut Frosting Recipe
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A cheat chocolate cake with a baked in toasted coconut frosting. So easy!
Ingredients
cooking spray oil
1 stick of butter, melted
1 box devil's food cake mix
1-1-4 cup of water
3 large eggs
10 ounce bag of mini marshmallows
7 ounce bag of sweetened flaked coconut
Instructions
1. Heat oven to 350. Grease a 13x9 glass baking dish with spray oil
2. In a mixing bowl, beat together the butter, cake mix, milk and eggs. Pour into the prepared pan and spread into an even layer.
3. Scatter the marshmallows over the top and then the coconut.
4. Bake for 35-40 minutes or until the cake tests as done.
5. Cool on a wire rack before slicing. Very good cold - as all chocolate cakes are.
Ingredients
cooking spray oil
1 stick of butter, melted
1 box devil's food cake mix
1-1-4 cup of water
3 large eggs
10 ounce bag of mini marshmallows
7 ounce bag of sweetened flaked coconut
Instructions
1. Heat oven to 350. Grease a 13x9 glass baking dish with spray oil
2. In a mixing bowl, beat together the butter, cake mix, milk and eggs. Pour into the prepared pan and spread into an even layer.
3. Scatter the marshmallows over the top and then the coconut.
4. Bake for 35-40 minutes or until the cake tests as done.
5. Cool on a wire rack before slicing. Very good cold - as all chocolate cakes are.
Peanut Butter Brownie Cakes
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Makes 8 individual cake-like brownies
Ingredients
1 large egg
2 one-ounce packets of Nestle Choco Bake Pre-Melted Unsweetened Chocolate OR two ounces unsweetened chocolate, melted
¼ cup of brown sugar
1/4 cup of granulated sugar, or more to taste
¾ teaspoon of vanilla extract
¼ teaspoon of orange extract
¼ teaspoon of baking soda
1/8 teaspoon of salt
1 tablespoon of buttermilk, milk or water
4 tablespoons of butter, melted - it's okay if it's still warm although NOT hot!
½ cup plus 2-1/2 tablespoons of flour
8 teaspoons of crunchy peanut butter
Instructions
1. Heat oven to 375 degrees. Grease 8 cups of a non-stick muffin tin with cooking spray oil.
2. In a bowl, stir to combine the egg, chocolate, sugars, extracts, baking soda, salt, and buttermilk.
3. Stir in the butter.
4. Stir in the flour.
5. Drop two tablespoons of the batter into each prepared muffin cup.
6. Drop one teaspoon of peanut butter into the centers. With a bamboo skewer and using a circular movement, swirl the peanut butter into the batter. Swirl just enough to level out the batter.
7. Bake for 12 minutes or until the centers are no longer sunken and the edges have begun to pull away from the sides of the pan.
8. Cool on a rack for 10-15 minutes before attempting to remove from the pan.
9. Continue cooling on a wire rack.
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| Peanut Butter Brownie Cakes |
Ingredients
1 large egg
2 one-ounce packets of Nestle Choco Bake Pre-Melted Unsweetened Chocolate OR two ounces unsweetened chocolate, melted
¼ cup of brown sugar
1/4 cup of granulated sugar, or more to taste
¾ teaspoon of vanilla extract
¼ teaspoon of orange extract
¼ teaspoon of baking soda
1/8 teaspoon of salt
1 tablespoon of buttermilk, milk or water
4 tablespoons of butter, melted - it's okay if it's still warm although NOT hot!
½ cup plus 2-1/2 tablespoons of flour
8 teaspoons of crunchy peanut butter
Instructions
1. Heat oven to 375 degrees. Grease 8 cups of a non-stick muffin tin with cooking spray oil.
2. In a bowl, stir to combine the egg, chocolate, sugars, extracts, baking soda, salt, and buttermilk.
3. Stir in the butter.
4. Stir in the flour.
5. Drop two tablespoons of the batter into each prepared muffin cup.
6. Drop one teaspoon of peanut butter into the centers. With a bamboo skewer and using a circular movement, swirl the peanut butter into the batter. Swirl just enough to level out the batter.
7. Bake for 12 minutes or until the centers are no longer sunken and the edges have begun to pull away from the sides of the pan.
8. Cool on a rack for 10-15 minutes before attempting to remove from the pan.
9. Continue cooling on a wire rack.
Sour Cream Apple Pie Recipe
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The first time I made this pie, friend Connie took one bite and said, "mmmmmmmmmmmm!" Husband Mark did the same. It's a good apple pie just as it is. Ice cream or whipped cream or caramel topping would ruin it I think. Enjoy!
Ingredients
1 single crust pie dough or unbaked prepared shell
1 cup of sour cream, at room temperature
1/2 cup of granulated sugar
1 large egg, at room temperature
2 tablespoons of all-purpose flour
1 teaspoon of vanilla extract
1/4 teaspoon of ground nutmeg
1/8 teaspoon of salt
2 large Red or Golden Delicious apples, sliced, cored and peeled
1/4 cup of brown sugar (homemade preferred)
1/4 cup of all-purpose flour
1 teaspoon of ground cinnamon
3 tablespoons of unsalted butter, softened
Instructions
1. Heat oven to 400 degrees with racks hung in the lower middle and upper middle.
2. In a bowl, combine the sour cream, sugar, egg, flour, vanilla, nutmeg and salt.
3. Fit the pie dough into a 9" pie tin and crimp the edge. Place on a rimmed baking sheet pan.
4. Spread half of the custard mixture into the pie tin, add the apple slices, and spread the remaining custard over the apples.
5. Bake on the lower middle rung for 15 minutes.
6. Reduce heat to 350 and bake for 25 to 30 minutes longer or until the apples are tender.
7. In a bowl and using a fork, combine the brown sugar, flour, cinnamon and butter. Scatter on top of the pie.
8. Return to the oven on the upper middle rack and bake for another 10-15 minutes until the top is golden and the center of the pie is baked through.
9. Cool to room temperature and/or chill before serving.
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| Sour Cream Apple Pie |
Ingredients
1 single crust pie dough or unbaked prepared shell
1 cup of sour cream, at room temperature
1/2 cup of granulated sugar
1 large egg, at room temperature
2 tablespoons of all-purpose flour
1 teaspoon of vanilla extract
1/4 teaspoon of ground nutmeg
1/8 teaspoon of salt
2 large Red or Golden Delicious apples, sliced, cored and peeled
1/4 cup of brown sugar (homemade preferred)
1/4 cup of all-purpose flour
1 teaspoon of ground cinnamon
3 tablespoons of unsalted butter, softened
Instructions
1. Heat oven to 400 degrees with racks hung in the lower middle and upper middle.
2. In a bowl, combine the sour cream, sugar, egg, flour, vanilla, nutmeg and salt.
3. Fit the pie dough into a 9" pie tin and crimp the edge. Place on a rimmed baking sheet pan.
4. Spread half of the custard mixture into the pie tin, add the apple slices, and spread the remaining custard over the apples.
5. Bake on the lower middle rung for 15 minutes.
6. Reduce heat to 350 and bake for 25 to 30 minutes longer or until the apples are tender.
7. In a bowl and using a fork, combine the brown sugar, flour, cinnamon and butter. Scatter on top of the pie.
8. Return to the oven on the upper middle rack and bake for another 10-15 minutes until the top is golden and the center of the pie is baked through.
9. Cool to room temperature and/or chill before serving.
Franklin 2nd Annual Chili Cook-Off
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Thanks to all who came and voted for my Chicken Chili. I took first place!. Some are asking for the recipe, but I made about 12 quarts so can't break it down for you. Here's a list of the ingredients that went into the pot:
chicken parts cooked on the bone and with skin; only the meat used
black beans, cooked from dry
navy beans, cooked from dry
red, yellow and white onions
canned whole totmatoes with sea salt
canned tomato paste with roasted garlic
minced garlic
minced fresh basil
red pepper flakes
cayenne pepper
cumn
chili powder
ground black pepper
siraccha sauce
pickled chopped jalapeno peppers
red, yellow and orange bell peppers
low-sodium chicken base
olive oil
sour cream
garnish: minced sweet white onion, crumbled sharp cheddar cheese
Thanks to all who came and voted for my Chicken Chili. I took first place!. Some are asking for the recipe, but I made about 12 quarts so can't break it down for you. Here's a list of the ingredients that went into the pot:
chicken parts cooked on the bone and with skin; only the meat used
black beans, cooked from dry
navy beans, cooked from dry
red, yellow and white onions
canned whole totmatoes with sea salt
canned tomato paste with roasted garlic
minced garlic
minced fresh basil
red pepper flakes
cayenne pepper
cumn
chili powder
ground black pepper
siraccha sauce
pickled chopped jalapeno peppers
red, yellow and orange bell peppers
low-sodium chicken base
olive oil
sour cream
garnish: minced sweet white onion, crumbled sharp cheddar cheese
Matzo Chocolate Almond Bark Saltine Chocolate Almond Bark
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Ingredients
matzo bread/crackers or saltine crackers
2 sticks of butter cut into bits
1 cup of brown sugar
1/2 teaspoon of kosher salt
1/2 teaspoon of vanilla extract
1 cup of semi-sweet or bittersweet chocolate chips
1 cup of sliced almonds, toasted, or 1 cup of toffee bits
Instructions
1. Heat oven to 350 degrees. Line the bottom and sides of a 12x17 rimmed baking sheet pan with foil. Place parchment paper on top of the foil.
2. Fit an even layer of matzos or saltines in the pan.
3. In a large, heavy saucepan over a medium heat, melt the butter with the brown sugar stirring almost constantly. Bring to the boil and cook for 3 minutes more. Remove the pan from the heat and stir in the salt and vanilla extract.
4. Pour the caramel over the crackers and bake for 10 minutes or until the caramel is bubbly. Scatter the chocolate chips as evenly as possible on top. Wait a few minutes until the chocolate is melted and you can thinly spread it.
5. Scatter the almonds on top.
6. Cool and then break apart into pieces.
7. Store in an airtight container.
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| Matzo Chocolate Toffee Bark |
matzo bread/crackers or saltine crackers
2 sticks of butter cut into bits
1 cup of brown sugar
1/2 teaspoon of kosher salt
1/2 teaspoon of vanilla extract
1 cup of semi-sweet or bittersweet chocolate chips
1 cup of sliced almonds, toasted, or 1 cup of toffee bits
Instructions
1. Heat oven to 350 degrees. Line the bottom and sides of a 12x17 rimmed baking sheet pan with foil. Place parchment paper on top of the foil.
2. Fit an even layer of matzos or saltines in the pan.
3. In a large, heavy saucepan over a medium heat, melt the butter with the brown sugar stirring almost constantly. Bring to the boil and cook for 3 minutes more. Remove the pan from the heat and stir in the salt and vanilla extract.
4. Pour the caramel over the crackers and bake for 10 minutes or until the caramel is bubbly. Scatter the chocolate chips as evenly as possible on top. Wait a few minutes until the chocolate is melted and you can thinly spread it.
5. Scatter the almonds on top.
6. Cool and then break apart into pieces.
7. Store in an airtight container.
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