I found this recipe off Epicurious. I ended up making a half batch and used black raspberry ice cream. It turned out yummy and not too sweet.
Filling
4 pounds plums (about 12 large), halved, pitted, cut into 1/2-inch slices
1 cup sugar
2 1/2 tablespoons cornstarch
1 teaspoon vanilla extract
Biscuits
2 cups all purpose flour
5 tablespoons sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon, divided
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3/4 cup plus 2 tablespoons whipping cream
1 large egg
Vanilla ice cream (I didn't have vanilla when I made this so I used black raspberry)
Preparation
For filling:
Preheat oven to 400°F. Toss plums, sugar, cornstarch, and vanilla in large bowl to coat. Transfer to 13x9x2-inch glass baking dish. Bake until thick and bubbling at edges, about 30 minutes.
Meanwhile, prepare biscuits:
Whisk flour, 3 tablespoons sugar, baking powder, salt, and 1/4 teaspoon cinnamon in large bowl to blend. Add butter; rub in with fingertips until coarse meal forms. Whisk 3/4 cup whipping cream and egg in small bowl to blend. Stir cream mixture into flour mixture just until blended. Gently knead in bowl until dough comes together, about 5 turns.
Remove plums from oven and stir gently. Break off golf-ball-size pieces of dough and arrange over hot plums, spacing apart. Brush dough with remaining 2 tablespoons cream. Mix remaining 2 tablespoons sugar and 1/4 teaspoon cinnamon in small bowl. Sprinkle over dough.
Bake cobbler until fruit is bubbling, biscuits are browned, and tester inserted into center of biscuits comes out clean, about 30 minutes. Cool slightly. Serve hot or warm with vanilla ice cream.
Monday, October 3, 2011
Tuesday, April 12, 2011
Crock Pot Pork Chops
These turned out sooo tender and yummy. A family favorite now.
6 pork chops (bone or boneless)
pepper
garlic powder
onion powder
flour
oil
1 med onion
1 can (14.5 oz) chicken broth
Season the pork chops and then dredge in flour.
Heat up a little oil in a pan and fry the chops on both side until they are browned.
Place chops in crock pot and place onion on top.
Dump chicken broth over chops and cook 6 hrs on high or 8 hrs on low.
6 pork chops (bone or boneless)
pepper
garlic powder
onion powder
flour
oil
1 med onion
1 can (14.5 oz) chicken broth
Season the pork chops and then dredge in flour.
Heat up a little oil in a pan and fry the chops on both side until they are browned.
Place chops in crock pot and place onion on top.
Dump chicken broth over chops and cook 6 hrs on high or 8 hrs on low.
Monday, March 28, 2011
Great deals at Target
I know my blog is about food but I've been busy with school that I haven't had a chance to try many new recipes. I thought I would start adding some of the great finds I find.
Cheap Huggies Diapers:
There is a link going around Facebook for $1.50 off but if you share the coupon on your wall it will give you a $3 coupon. When you print, hit the back button to print another one (you can only print 2).
On Targets website, there is a coupon area where you can print a huggies coupon for $2.50
Combine both of these to get a great deal on a box or bag. The way this works is that you can use a manufactures coupon along with a target coupon.
Purex crystals:
In the Sunday paper (2 weeks ago) there was a $2 coupon, combine this with the printable $1 target coupon and get it for $1-$1.50 (depending on your local Target store price).
Cheap Huggies Diapers:
There is a link going around Facebook for $1.50 off but if you share the coupon on your wall it will give you a $3 coupon. When you print, hit the back button to print another one (you can only print 2).
On Targets website, there is a coupon area where you can print a huggies coupon for $2.50
Combine both of these to get a great deal on a box or bag. The way this works is that you can use a manufactures coupon along with a target coupon.
Purex crystals:
In the Sunday paper (2 weeks ago) there was a $2 coupon, combine this with the printable $1 target coupon and get it for $1-$1.50 (depending on your local Target store price).
Dill dip for fish
1/4 cup mayonnaise
1/2 cup sour cream
1/8 tsp garlic powder
1 tsp lemon juice
2 tbsp dried or fresh dill
Mix all together. Very tasty on fish
1/2 cup sour cream
1/8 tsp garlic powder
1 tsp lemon juice
2 tbsp dried or fresh dill
Mix all together. Very tasty on fish
Thursday, January 6, 2011
Easy Chili
This is a simple easy recipe that can be easily modified to suit your taste
1 1/2 lbs hamburger
1 onion
1 can Rotel (don't drain)
1 large can tomatoes - diced (don't drain)
1 can light kidney beans (don't drain)*
1 can dark kidney beans (don't drain)*
1 can great northern beans (don't drain)*
garlic - fresh or powder
3 bay leaf
chili powder - to taste
oregano - to taste
thyme - to taste
basil - to taste
Cook hamburger with onion. I season with garlic and chili powder. After browned add Rotel, tomatoes, kidney beans and seasoning. Cook for about 1 hour on medium or 2-3 hours on low.
*I like a variety of beans in my chili but you can add which ever ones you like most and if you don't want as many, you can use 2 cans or if you want more, add 4.
Have fun with the seasoning, add whatever ones you like most and to your taste, the ones I mentioned are the ones that I use in mine.
1 1/2 lbs hamburger
1 onion
1 can Rotel (don't drain)
1 large can tomatoes - diced (don't drain)
1 can light kidney beans (don't drain)*
1 can dark kidney beans (don't drain)*
1 can great northern beans (don't drain)*
garlic - fresh or powder
3 bay leaf
chili powder - to taste
oregano - to taste
thyme - to taste
basil - to taste
Cook hamburger with onion. I season with garlic and chili powder. After browned add Rotel, tomatoes, kidney beans and seasoning. Cook for about 1 hour on medium or 2-3 hours on low.
*I like a variety of beans in my chili but you can add which ever ones you like most and if you don't want as many, you can use 2 cans or if you want more, add 4.
Have fun with the seasoning, add whatever ones you like most and to your taste, the ones I mentioned are the ones that I use in mine.
Friday, December 10, 2010
Creme Chantilly (Chantilly cream)
1 qt heavy cream - chilled well
3 oz powdered sugar
2 tsp vanilla extract
1. Place the cream in a chilled mixing bowl. Using a balloon whisk, whisk the cream until slightly thickened.
2. Add the sugar and vanilla and continue whisking to the desired consistency. The cream should be smooth and light, not grainy. Do not over whip
3. Creme Chantilly may be stored in the refrigerator for several hours. If the cream begins to soften, gently re-whip as necessary.
3 oz powdered sugar
2 tsp vanilla extract
1. Place the cream in a chilled mixing bowl. Using a balloon whisk, whisk the cream until slightly thickened.
2. Add the sugar and vanilla and continue whisking to the desired consistency. The cream should be smooth and light, not grainy. Do not over whip
3. Creme Chantilly may be stored in the refrigerator for several hours. If the cream begins to soften, gently re-whip as necessary.
Creme Anglaise
2 lbs whipping cream
6 oz egg yolks
8 oz sugar
Vanilla or Vanilla bean - to taste
Tools:
Ice bath
Stainless steel sauce pan
fine chinos
High heat spatula
1. Use clean, sanitized equipment and follow strict sanitation procedures. Egg mixtures are good breeding grounds for bacteria that cause food poisoning.
2. Bring cream to a boil - add vanilla bean at this time
3. In a separate bowl mix yolk and sugar - just before needed
4. Slowly beat the hot milk into the beaten eggs sugar. This raises the temperature of the eggs gradually and helps prevent curdling.
5. Heat the mixture slowly, stirring constantly, in order to prevent curdling.
6. To test doneness there are 2 methods
- Check temp - 185 degree (never let it hit 190 or above)
- When the mixture lightly coats the back of a spoon instead of running off.
7. Immediately cool the sauce by setting the pan or bowl in ice water. Stir occasionally to cool. Strain through a fine chinos.
8. if the sauce accidentally curdles, it is sometimes possible to save it. Immediately stir in 1 or 2 oz cold milk, transfer sauce to a blender and blend on high
6 oz egg yolks
8 oz sugar
Vanilla or Vanilla bean - to taste
Tools:
Ice bath
Stainless steel sauce pan
fine chinos
High heat spatula
1. Use clean, sanitized equipment and follow strict sanitation procedures. Egg mixtures are good breeding grounds for bacteria that cause food poisoning.
2. Bring cream to a boil - add vanilla bean at this time
3. In a separate bowl mix yolk and sugar - just before needed
4. Slowly beat the hot milk into the beaten eggs sugar. This raises the temperature of the eggs gradually and helps prevent curdling.
5. Heat the mixture slowly, stirring constantly, in order to prevent curdling.
6. To test doneness there are 2 methods
- Check temp - 185 degree (never let it hit 190 or above)
- When the mixture lightly coats the back of a spoon instead of running off.
7. Immediately cool the sauce by setting the pan or bowl in ice water. Stir occasionally to cool. Strain through a fine chinos.
8. if the sauce accidentally curdles, it is sometimes possible to save it. Immediately stir in 1 or 2 oz cold milk, transfer sauce to a blender and blend on high
Chocolate Mousse
In a double boiler mix the following till it reaches 145 degree. Remove from heat and place on ice bath stirring occasionally till cool to the touch but not firm
12 oz chocolate chips semi sweet
2 oz bittersweet chocolate
2/3 cup hot coffee (1/3 cup for thick filling)
4 egg yolks (2 whole eggs may be substituted)
Whip the below ingredients to medium peaks and fold into the chocolate sauce listed above
1/2 cup powdered sugar
1 tsp vanilla
1 1/2 cup whipping cream (whip to medium peaks)
Spoon into desired containers
Chill and garnish
12 oz chocolate chips semi sweet
2 oz bittersweet chocolate
2/3 cup hot coffee (1/3 cup for thick filling)
4 egg yolks (2 whole eggs may be substituted)
Whip the below ingredients to medium peaks and fold into the chocolate sauce listed above
1/2 cup powdered sugar
1 tsp vanilla
1 1/2 cup whipping cream (whip to medium peaks)
Spoon into desired containers
Chill and garnish
Chocolate Covered Cherries
3 large jars (1/2 gallon) marschino cherries
3 lbs powdered sugar (sifted)
1/2 cup margarine
1 can sweetened condensed milk (14 oz)
almond flavoring
semper chocolate - about 4 lbs for dipping
1. Drain cherries
2. Beat 2 lbs of sugar, margarine and milk. (flavor with almond extract)
3. Knead in the last pound of sugar by hand (if needed)
4. pinch off walnut size piece of fondant, flatten in hand then roll around cherry.
5. Chill wrapped cherries for 1 hour
6. Dip cherries in semper chocolate
7. Store in refrigerator, the longer they are stored the softer the sugar will get, eventually changing to liquid.
3 lbs powdered sugar (sifted)
1/2 cup margarine
1 can sweetened condensed milk (14 oz)
almond flavoring
semper chocolate - about 4 lbs for dipping
1. Drain cherries
2. Beat 2 lbs of sugar, margarine and milk. (flavor with almond extract)
3. Knead in the last pound of sugar by hand (if needed)
4. pinch off walnut size piece of fondant, flatten in hand then roll around cherry.
5. Chill wrapped cherries for 1 hour
6. Dip cherries in semper chocolate
7. Store in refrigerator, the longer they are stored the softer the sugar will get, eventually changing to liquid.
Creme Brulee
This recipe makes 12
Brown sugar - 8 oz
Egg yolks - 12
sugar - 6 oz
heavy cream (hot) - 3 pt
Vanilla extract - 1 1/2 tsp (or 0.25 oz)
Salt
3/4 tsp
1. Spread the brown sugar on a pan; dry out in low oven. Cool, crush, and sift
2. Mix together egg yolks and sugar until well combined
3. Gradually stir in the hot cream. Add vanilla and salt. Strain the mixture
4. Set up 12 remekins on a towel in a sheet pan. Divide the cutard mixture equally and fill the pan with enough hot water to come about halfway up the remekins.
5. Bake 350 or until custard is set - About 25 minutes
6. cool then refrigerate
7. to finish off, sprinkle the brown sugar and either use a torch or broiler to caramelize the sugar.
NOTE: if you don't want to dry brown sugar you can use equal parts of white and brown sugar for the top.
Brown sugar - 8 oz
Egg yolks - 12
sugar - 6 oz
heavy cream (hot) - 3 pt
Vanilla extract - 1 1/2 tsp (or 0.25 oz)
Salt
3/4 tsp
1. Spread the brown sugar on a pan; dry out in low oven. Cool, crush, and sift
2. Mix together egg yolks and sugar until well combined
3. Gradually stir in the hot cream. Add vanilla and salt. Strain the mixture
4. Set up 12 remekins on a towel in a sheet pan. Divide the cutard mixture equally and fill the pan with enough hot water to come about halfway up the remekins.
5. Bake 350 or until custard is set - About 25 minutes
6. cool then refrigerate
7. to finish off, sprinkle the brown sugar and either use a torch or broiler to caramelize the sugar.
NOTE: if you don't want to dry brown sugar you can use equal parts of white and brown sugar for the top.
Wednesday, November 17, 2010
Eclairs
1 lb butter
4 cups water
4 cups flour
16 Eggs
Bring butter and water to a boil in heavy saucepan.
Add flour and cook until smooth. Remove from heat and beat in 16 eggs.
You can use a pastry bag and pipe them out or use a scoop.
Bake 400 for 30 minutes or until deep brown and dry
The inside will be hollow. If making small eclairs, you can fill a pastry bag with cream and fill.
This is the best way to have them: If making large ones, cut in half and fill bottom with pastry cream and top with whipping cream. Put back together and drizzle with chocolate.
4 cups water
4 cups flour
16 Eggs
Bring butter and water to a boil in heavy saucepan.
Add flour and cook until smooth. Remove from heat and beat in 16 eggs.
You can use a pastry bag and pipe them out or use a scoop.
Bake 400 for 30 minutes or until deep brown and dry
The inside will be hollow. If making small eclairs, you can fill a pastry bag with cream and fill.
This is the best way to have them: If making large ones, cut in half and fill bottom with pastry cream and top with whipping cream. Put back together and drizzle with chocolate.
Cheddar Risotto
this came from a Costco cookbook and is super easy and yummy
4 tbsp butter
1 cup chopped yellow onion
2 cups Arborio rice
5 cups hot tap water
1 large chicken bouillon cube
1/2 tsp kosher salt
1/8 tsp ground nutmeg
2 cups shredded sharp or medium cheddar cheese
1/2 cup black forest ham cut into 1/4 in dice
4-6 cups lightly packed fresh spinach, coarsely chopped or whole baby leaves
fresh ground pepper
In a 4-quart saucepan, melt butter over medium heat. Cook until butter starts to brown (about 3 minutes)
Stir in onion and rice; cook for 2 minutes
Add hot water, bouillon cube, salt and nutmeg. Increase heat to high and bring to boil. Stirring occasionally. Cover and reduce heat to low and simmer for 12 minutes
Remove pan from heat and stir in cheddar cheese and ham. Then add the spinach.
*If you want a little different when you go to reduce the heat add a bag of mixed frozen veggies (the ones that have broccoli, carrots, ect) and finish with cheese.
4 tbsp butter
1 cup chopped yellow onion
2 cups Arborio rice
5 cups hot tap water
1 large chicken bouillon cube
1/2 tsp kosher salt
1/8 tsp ground nutmeg
2 cups shredded sharp or medium cheddar cheese
1/2 cup black forest ham cut into 1/4 in dice
4-6 cups lightly packed fresh spinach, coarsely chopped or whole baby leaves
fresh ground pepper
In a 4-quart saucepan, melt butter over medium heat. Cook until butter starts to brown (about 3 minutes)
Stir in onion and rice; cook for 2 minutes
Add hot water, bouillon cube, salt and nutmeg. Increase heat to high and bring to boil. Stirring occasionally. Cover and reduce heat to low and simmer for 12 minutes
Remove pan from heat and stir in cheddar cheese and ham. Then add the spinach.
*If you want a little different when you go to reduce the heat add a bag of mixed frozen veggies (the ones that have broccoli, carrots, ect) and finish with cheese.
Monday, November 15, 2010
Easy Chicken Marsala
I don't measure this recipe, I just eye it.
2-3 chicken breasts (to cook easier pound the chicken down a little bit)
flour - seasoned with salt and pepper
Marsala wine
Heavy cream - about 1/2 - 1 cup heated
Slurry - corn starch or flour and a little water
fresh rosemary (still left on branch)
salt and pepper
olive oil
Heat up a frying pan with some olive oil (just a couple swirls of oil in the pan). Dip the chicken in the flour and fry the chicken on both sides (till it has a nice golden crust).
Reduce heat to medium once the chicken is about done add the Marsala wine (add enough to fill pan to almost the top of the chicken). Add fresh rosemary. Let cook till wine is reduced some (about 10-15 minutes) making sure to turn the chicken about half way.
While wine is reducing, heat up the heavy cream and add it to the chicken. Add as much or little as you would like.
Slowly add the slurry till you get the thickness you would like. You can omit this part if you don't want the Marsala sauce thick.
Season with salt and pepper. Serve by itself or over pasta.
*If your not a fan of rosemary you can change the seasoning around to fit your taste.
2-3 chicken breasts (to cook easier pound the chicken down a little bit)
flour - seasoned with salt and pepper
Marsala wine
Heavy cream - about 1/2 - 1 cup heated
Slurry - corn starch or flour and a little water
fresh rosemary (still left on branch)
salt and pepper
olive oil
Heat up a frying pan with some olive oil (just a couple swirls of oil in the pan). Dip the chicken in the flour and fry the chicken on both sides (till it has a nice golden crust).
Reduce heat to medium once the chicken is about done add the Marsala wine (add enough to fill pan to almost the top of the chicken). Add fresh rosemary. Let cook till wine is reduced some (about 10-15 minutes) making sure to turn the chicken about half way.
While wine is reducing, heat up the heavy cream and add it to the chicken. Add as much or little as you would like.
Slowly add the slurry till you get the thickness you would like. You can omit this part if you don't want the Marsala sauce thick.
Season with salt and pepper. Serve by itself or over pasta.
*If your not a fan of rosemary you can change the seasoning around to fit your taste.
Easy Chicken Pot Pie
2-3 chicken breast (boiled) - shredded or cubed
1 large family size can - cream of chicken
1 large family size can - cream of potato
1 small bag frozen peas and carrots
salt and pepper
2 pie pans w/ crust
puff pastry
mix chicken, soup, peas and carrots in bowl. Add salt and pepper to taste. Pour into 2 pie crusts and top with puff pastry. Bake 350 for about 45 minutes or until crust is golden brown and the insides are hot.
1 large family size can - cream of chicken
1 large family size can - cream of potato
1 small bag frozen peas and carrots
salt and pepper
2 pie pans w/ crust
puff pastry
mix chicken, soup, peas and carrots in bowl. Add salt and pepper to taste. Pour into 2 pie crusts and top with puff pastry. Bake 350 for about 45 minutes or until crust is golden brown and the insides are hot.
Thursday, November 11, 2010
Easy Dry Rub
1/3 cup + 1 tbsp + 1 tsp sugar
1/3 cup + 1 tbsp + 1 tsp brown sugar
2 tbsp + 2 tsp salt
1 tbsp + 1 tsp pepper
1 tbsp + 1 tsp paprika
cayenne pepper (optional) - to taste
Mix together and rub on ribs. Let sit for 15-30 minutes and then cook.
If you bake, bake on 350 for about 2 hours. Wrap in foil for the first hour
1/3 cup + 1 tbsp + 1 tsp brown sugar
2 tbsp + 2 tsp salt
1 tbsp + 1 tsp pepper
1 tbsp + 1 tsp paprika
cayenne pepper (optional) - to taste
Mix together and rub on ribs. Let sit for 15-30 minutes and then cook.
If you bake, bake on 350 for about 2 hours. Wrap in foil for the first hour
Onion Herb Bread
This is one of my favorite breads
5 cups water (110 degrees)
1 oz yeast
1/2 cup sugar
Allow yeast to bloom
While yeast is blooming caramelize onions in butter and add the dill towards the end...
1 medium onion (diced)
1/2 lb margarine
1 tbsp dry dill weed or other herb (really good with rosemary)
Add caramelized onions to the yeast mixture and add:
1 1/4 oz salt
4 lbs 7 oz all purpose flour
*These instructions are for a Kitchenaid mixer but can easier be done by hand
Mix on speed 2 for 5 minutes
reduce to speed 1 and adjust flour if necessary
Transfer to a greased bowl and cover. Let double in size
Portion dough, let rest 5 minutes and shape.
Let dough double in size and bake.
If making:
rolls - 2 1/2 oz - 375 for 15-20 minutes
loaves - 16 oz - 350 for 30-35 minutes
5 cups water (110 degrees)
1 oz yeast
1/2 cup sugar
Allow yeast to bloom
While yeast is blooming caramelize onions in butter and add the dill towards the end...
1 medium onion (diced)
1/2 lb margarine
1 tbsp dry dill weed or other herb (really good with rosemary)
Add caramelized onions to the yeast mixture and add:
1 1/4 oz salt
4 lbs 7 oz all purpose flour
*These instructions are for a Kitchenaid mixer but can easier be done by hand
Mix on speed 2 for 5 minutes
reduce to speed 1 and adjust flour if necessary
Transfer to a greased bowl and cover. Let double in size
Portion dough, let rest 5 minutes and shape.
Let dough double in size and bake.
If making:
rolls - 2 1/2 oz - 375 for 15-20 minutes
loaves - 16 oz - 350 for 30-35 minutes
Lemon Poppyseed Muffins
1 lb 4 oz all purpose flour
1 1/2 tsp baking soda
1 tsp baking powder
1 1/2 oz poppy seeds
1 lb unsalted butter (at room temp)
1 lb 4 oz sugar
2 tbsp grated or finely chopped lemon zest
10 egg yolks (at room temp
2 tsp vanilla extract
1 tsp lemon extract
12 oz sour cream
12 egg whites (1 1/2 cups)
2 oz sugar
1/2 tsp salt
1/2 tsp cream of tartar
Glaze:
3 cups confectioners sugar
Juice of 2 lemons (3/4 cup lemon juice - can use bottled)
2 Tbsp water
Stir with a fork until smooth. If glaze is too thick, add a little more water.
Sift the all purpose flour, baking soda, and baking powder. Mix in the poppy seeds
Cream the butter and add 1 lb 4 oz sugar and lemon zest. Beat till light and fluffy. Add egg yolks and vanilla and lemon extract. Mix for 2 minutes.
Mix in half of the dry ingredients at low speed. Add sour cream and mix until just combined. Mix in the remaining dry ingredients.
Whip the egg whites, salt and cream of tartar to a foam. Gradually add the remaining 4 oz of sugar and whip to soft peaks. Fold the beaten egg mix into the batter one quarter at a time
Fill muffin pans
Bake 375 for about 10 minutes then rotate and bake another 10 minutes (or until done)
Mix lemon glaze while muffins are baking.
let muffins cool for 5 minutes and dip the tops in the glaze.
1 1/2 tsp baking soda
1 tsp baking powder
1 1/2 oz poppy seeds
1 lb unsalted butter (at room temp)
1 lb 4 oz sugar
2 tbsp grated or finely chopped lemon zest
10 egg yolks (at room temp
2 tsp vanilla extract
1 tsp lemon extract
12 oz sour cream
12 egg whites (1 1/2 cups)
2 oz sugar
1/2 tsp salt
1/2 tsp cream of tartar
Glaze:
3 cups confectioners sugar
Juice of 2 lemons (3/4 cup lemon juice - can use bottled)
2 Tbsp water
Stir with a fork until smooth. If glaze is too thick, add a little more water.
Sift the all purpose flour, baking soda, and baking powder. Mix in the poppy seeds
Cream the butter and add 1 lb 4 oz sugar and lemon zest. Beat till light and fluffy. Add egg yolks and vanilla and lemon extract. Mix for 2 minutes.
Mix in half of the dry ingredients at low speed. Add sour cream and mix until just combined. Mix in the remaining dry ingredients.
Whip the egg whites, salt and cream of tartar to a foam. Gradually add the remaining 4 oz of sugar and whip to soft peaks. Fold the beaten egg mix into the batter one quarter at a time
Fill muffin pans
Bake 375 for about 10 minutes then rotate and bake another 10 minutes (or until done)
Mix lemon glaze while muffins are baking.
let muffins cool for 5 minutes and dip the tops in the glaze.
Wednesday, November 3, 2010
Cinnamon Rolls (this makes 24 large rolls)
4 cups water (110 deg)
3 tbsp yeast
2 tbsp sugar
In a bowl, place these ingredients and let the yeast bloom
1 cup soft margarine (I use butter)
1 cup sugar
4 eggs
1/8 tsp cinnamon
Beat in a large bowl for 30 seconds (if you have a kitchenaid, this will make it easy)
Add bloomed yeast to this
2 tsp salt
4 lbs AP flour (adjust at end w/ 11 oz all purpose flour)
Add flour (in batches) and salt and mix
(do not add all the flour at once, hold back the 11 oz to adjust with)
Keep adding flour and knead until dough is slightly sticky, it needs to be workable.
Oil a large bowl, place dough in bowl and cover w/ saran wrap. Leave at room temp for 40-45 minutes.
Divide into 2 equal portions
roll dough out to 1/4 inch thick (should measure 24" X 18")
Spread filing and roll (if adding raisins, add before rolling)
Cut into 1 1/4 thick rounds (there will be 12 rounds)
Place on large cookie sheet (3 X 4 on each pan)
Proof in refigerator overnight OR proof in a proof box until doubled in size
Bake 350 for about 20 minutes (or until nice and golden brown)
FILLING:
2 cup butter (room temp)
1/2 cup flour
2 cup brown sugar
1 cup sugar
3 Tbsp cinnamon
Mix till smooth
FROSTING:
16 cups powdered sugar
1/2 cup corn syrup
4 Tbsp oil
1-2 cups milk (adjust to desired consistency)
3 tbsp yeast
2 tbsp sugar
In a bowl, place these ingredients and let the yeast bloom
1 cup soft margarine (I use butter)
1 cup sugar
4 eggs
1/8 tsp cinnamon
Beat in a large bowl for 30 seconds (if you have a kitchenaid, this will make it easy)
Add bloomed yeast to this
2 tsp salt
4 lbs AP flour (adjust at end w/ 11 oz all purpose flour)
Add flour (in batches) and salt and mix
(do not add all the flour at once, hold back the 11 oz to adjust with)
Keep adding flour and knead until dough is slightly sticky, it needs to be workable.
Oil a large bowl, place dough in bowl and cover w/ saran wrap. Leave at room temp for 40-45 minutes.
Divide into 2 equal portions
roll dough out to 1/4 inch thick (should measure 24" X 18")
Spread filing and roll (if adding raisins, add before rolling)
Cut into 1 1/4 thick rounds (there will be 12 rounds)
Place on large cookie sheet (3 X 4 on each pan)
Proof in refigerator overnight OR proof in a proof box until doubled in size
Bake 350 for about 20 minutes (or until nice and golden brown)
FILLING:
2 cup butter (room temp)
1/2 cup flour
2 cup brown sugar
1 cup sugar
3 Tbsp cinnamon
Mix till smooth
FROSTING:
16 cups powdered sugar
1/2 cup corn syrup
4 Tbsp oil
1-2 cups milk (adjust to desired consistency)
Monday, November 1, 2010
Gingerbread cookies
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla
In a small bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, and cloves.
In a large bowl beat butter, brown sugar, and egg on medium speed until well blended.
Add molasses and vanilla and continue to mix until well blended.
Gradually stir in dry ingredients until mixed. (Mine was a little crumbly looking but when smashed, it comes together)
Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.(Dough can be stored in the refrigerator for up to 4 days. Return to room temp before using.)
Preheat oven to 375. Line cookie sheets with parchment paper.
Roll dough to about 1/4 inch thick and use what ever cookie cutters you would like
(make sure you use plenty of flour to avoid sticking)
Bake for 7-10 minutes. If you want your cookies softer, stick more toward the 7 min mark (or cook on 350 for about 8-9 min).
Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
Decorate and enjoy
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla
In a small bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, and cloves.
In a large bowl beat butter, brown sugar, and egg on medium speed until well blended.
Add molasses and vanilla and continue to mix until well blended.
Gradually stir in dry ingredients until mixed. (Mine was a little crumbly looking but when smashed, it comes together)
Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.(Dough can be stored in the refrigerator for up to 4 days. Return to room temp before using.)
Preheat oven to 375. Line cookie sheets with parchment paper.
Roll dough to about 1/4 inch thick and use what ever cookie cutters you would like
(make sure you use plenty of flour to avoid sticking)
Bake for 7-10 minutes. If you want your cookies softer, stick more toward the 7 min mark (or cook on 350 for about 8-9 min).
Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
Decorate and enjoy
Wednesday, October 20, 2010
Black Bean Brownies
This recipe comes from a friend.
1 (15.5 ounce) can black beans, rinsed and drained
3 eggs
3 tablespoons vegetable oil
1/4 cup cocoa powder
1 teaspoon baking powder
1 pinch salt
1 + 1/2 teaspoon vanilla extract
3/4 cup white sugar
1/2 cup milk chocolate chips
Preheat oven to 350, lightly cover a 8" x 8" pan with non-stick spray.
Place all ingredients except for chocolate chips into blender and blend until smooth. Or use bowl and immersion blender.
Pour mixture into prepared pan and sprinkle with chocolate chips.
Bake for 30 minutes or until the top begins to look dry and starts to crack and the edges pull away slightly from the pan. DON'T WORRY -- they will not be dry. These are very moist brownies with a light cakey texture. And trust me, you will not taste the beans at all!
1 (15.5 ounce) can black beans, rinsed and drained
3 eggs
3 tablespoons vegetable oil
1/4 cup cocoa powder
1 teaspoon baking powder
1 pinch salt
1 + 1/2 teaspoon vanilla extract
3/4 cup white sugar
1/2 cup milk chocolate chips
Preheat oven to 350, lightly cover a 8" x 8" pan with non-stick spray.
Place all ingredients except for chocolate chips into blender and blend until smooth. Or use bowl and immersion blender.
Pour mixture into prepared pan and sprinkle with chocolate chips.
Bake for 30 minutes or until the top begins to look dry and starts to crack and the edges pull away slightly from the pan. DON'T WORRY -- they will not be dry. These are very moist brownies with a light cakey texture. And trust me, you will not taste the beans at all!
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