Strawberry Honey Butter
By: The Culinary Institute of America Breakfasts & Brunches
¾ cup butter, softened
½ cup minced, hulled strawberries
2 Tablespoons honey
1 Tablespoon lemon juice, about ½ lemon
¼ teaspoon orange zest
Combine butter, strawberries, honey, lemon juice and orange zest and beat together until very smooth but not soft or oily. The butter is ready to transfer to a pastry bag to pipe into rosettes and serve as a topping or spread now, or cover and store in the refrigerator for up to 2 days. Let the butter soften to room temperature before serving.
Makes 1 cup
“Flavored butters are a perfect accompaniment to pancakes and waffles. You can also serve them with hot biscuits, muffins, or toast. Shape the butter by piping, or roll it into a log to chill and serve. A simple and attractive option is to simply pack it into a pretty cup.”
Tuesday, February 23, 2010
Peanut Butter Pie
Peanut Butter Pie
By: Shawna Parris
Crust:
1 ¼ cup chocolate cookie crumbs
¼ cup sugar
¼ cup melted butter
Filling:
8oz cream cheese
1 cup creamy peanut butter
1 cup sugar
1 Tablespoon butter
1 teaspoon vanilla
1 tub cool whip (8oz)
1 jar Mrs. Richardson’s hot fudge
In a 9 inch pie pan, press crust mixture. Bake at 375 degrees for 10 minutes. Cool crust. In a bowl, beat cream cheese and peanut butter, sugar, margarine, and vanilla until smooth. Fold in cool whip. Spoon into crust. Top with hot fudge. Cover. Refrigerate.
By: Shawna Parris
Crust:
1 ¼ cup chocolate cookie crumbs
¼ cup sugar
¼ cup melted butter
Filling:
8oz cream cheese
1 cup creamy peanut butter
1 cup sugar
1 Tablespoon butter
1 teaspoon vanilla
1 tub cool whip (8oz)
1 jar Mrs. Richardson’s hot fudge
In a 9 inch pie pan, press crust mixture. Bake at 375 degrees for 10 minutes. Cool crust. In a bowl, beat cream cheese and peanut butter, sugar, margarine, and vanilla until smooth. Fold in cool whip. Spoon into crust. Top with hot fudge. Cover. Refrigerate.
Buttermilk Biscuits with Sausage Gravy
Buttermilk Biscuits with Sausage Gravy
By: The Culinary Institute of America Breakfasts & Brunches
1 ¼ cups cold buttermilk
1 large egg
2 cups bread flour
1 ¾ cups all-purpose flour
3 Tablespoons sugar
2 Tablespoons baking powder
1 ¼ teaspoons salt
¾ cup cold butter, diced
Egg wash of 1 egg yolk whisked with 2 Tablespoons heavy whipping cream
Sausage Gravy (recipe follows)
Preheat oven to 425 degrees. Prepare baking sheet by spraying it lightly with cooking spray or lining it with parchment paper.
Combine the buttermilk and egg in a small bowl and blend until evenly mixed. Set aside.
Sift the flours, sugar, baking powder, and salt into a large bowl. Add the butter, cutting it into the dry ingredients until the mixture resembles coarse meal. You should still be able to see small pieces of butter.
Add the buttermilk mixture to the flour mixture, stirring until barely combined. The dough will look coarse and shaggy at this point.
Transfer the dough to a lightly floured work surface, press into a ball, and knead once or twice. Press or roll the dough out to a thickness of ½ inch. Cut out the biscuits using a 2 ½ inch cutter. Gather scraps together, reroll, and cut additional biscuits. Place the biscuits on the prepared pan about 1 inch apart and lightly brush the tops with egg wash. Refrigerate uncovered for 15 minutes.
Bake the biscuits until they have risen and the tops are golden brown, 18-20 minutes. Serve the biscuits very hot, directly from the oven, accompanied by the sausage gravy.
Makes 12 biscuits
Sausage Gravy:
8oz breakfast sausage
1 Tablespoon vegetable oil
2 Tablespoons flour
2 cups milk, plus as needed
1 teaspoon salt
½ teaspoon ground black pepper
Heat a large skillet over medium heat. Crumble the sausage into the pan and sauté, stirring frequently with a wooden spoon and breaking up the sausage as it cooks, until it is a golden brown and thoroughly cooked, about 5 minutes. Transfer sausage from the pan to a colander and set in a bowl and let drain.
Add the vegetable oil and the flour to the same pan used to cook the sausage. Stir to blend and cook over medium heat, stirring well to scrape up any brown bits on the bottom of the pan. Continue to cook, stirring constantly, until the mixture is a pale golden brown, about 3 minutes.
Add the milk, whisking constantly to remove any lumps. Simmer over low heat, stirring frequently, until the gravy is thickened, about 20 minutes. Taste the gravy and add salt and pepper to taste. If the gravy is too thick, thin it with a little additional milk; use only enough to get a pourable consistency.
Return the cooked sausage to the gravy. Adjust the seasoning with additional salt and pepper, if necessary.
Makes 2 cups
By: The Culinary Institute of America Breakfasts & Brunches
1 ¼ cups cold buttermilk
1 large egg
2 cups bread flour
1 ¾ cups all-purpose flour
3 Tablespoons sugar
2 Tablespoons baking powder
1 ¼ teaspoons salt
¾ cup cold butter, diced
Egg wash of 1 egg yolk whisked with 2 Tablespoons heavy whipping cream
Sausage Gravy (recipe follows)
Preheat oven to 425 degrees. Prepare baking sheet by spraying it lightly with cooking spray or lining it with parchment paper.
Combine the buttermilk and egg in a small bowl and blend until evenly mixed. Set aside.
Sift the flours, sugar, baking powder, and salt into a large bowl. Add the butter, cutting it into the dry ingredients until the mixture resembles coarse meal. You should still be able to see small pieces of butter.
Add the buttermilk mixture to the flour mixture, stirring until barely combined. The dough will look coarse and shaggy at this point.
Transfer the dough to a lightly floured work surface, press into a ball, and knead once or twice. Press or roll the dough out to a thickness of ½ inch. Cut out the biscuits using a 2 ½ inch cutter. Gather scraps together, reroll, and cut additional biscuits. Place the biscuits on the prepared pan about 1 inch apart and lightly brush the tops with egg wash. Refrigerate uncovered for 15 minutes.
Bake the biscuits until they have risen and the tops are golden brown, 18-20 minutes. Serve the biscuits very hot, directly from the oven, accompanied by the sausage gravy.
Makes 12 biscuits
Sausage Gravy:
8oz breakfast sausage
1 Tablespoon vegetable oil
2 Tablespoons flour
2 cups milk, plus as needed
1 teaspoon salt
½ teaspoon ground black pepper
Heat a large skillet over medium heat. Crumble the sausage into the pan and sauté, stirring frequently with a wooden spoon and breaking up the sausage as it cooks, until it is a golden brown and thoroughly cooked, about 5 minutes. Transfer sausage from the pan to a colander and set in a bowl and let drain.
Add the vegetable oil and the flour to the same pan used to cook the sausage. Stir to blend and cook over medium heat, stirring well to scrape up any brown bits on the bottom of the pan. Continue to cook, stirring constantly, until the mixture is a pale golden brown, about 3 minutes.
Add the milk, whisking constantly to remove any lumps. Simmer over low heat, stirring frequently, until the gravy is thickened, about 20 minutes. Taste the gravy and add salt and pepper to taste. If the gravy is too thick, thin it with a little additional milk; use only enough to get a pourable consistency.
Return the cooked sausage to the gravy. Adjust the seasoning with additional salt and pepper, if necessary.
Makes 2 cups
Banana Pancakes with Blueberry Maple Syrup
Banana Pancakes with Blueberry Maple Syrup
By: The Culinary Institute of America Breakfasts & Brunches
2 cups flour
¼ cup sugar
4 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¾ cup buttermilk
4 large eggs
¼ cup butter, melted and cooled
Cooking spray or vegetable oil to coat pan, as needed
¾ cup mashed ripe bananas
Powdered sugar for garnish
Blueberries for garnish
2 cups Blueberry Maple Syrup (recipe follows)
Sift the flour, sugar, baking powder, baking soda, and salt together into a mixing bowl. Make a well in the center of the flour mixture.
In a separate bowl, blend the buttermilk, eggs and butter. Add the buttermilk mixture to the flour mixture and stir by hand just until the batter is evenly moistened. The batter is ready to use or may be stored covered and refrigerated for up to 12 hours.
Heat a large skillet or griddle over medium-high heat. Oil it lightly by brushing or spraying with cooking oil. Just before making the pancakes, fold the bananas into the batter. Drop the pancake batter into the hot pan by large spoonfuls, about ¼ cup. Leave about 2 inches between the pancakes to allow them to spread and to make turning easier.
Cook on the first side until small bubbles appear on the upper surface of the pancake and the edges are set, about 2 minutes. Use an offset spatula to turn the pancakes and finish cooking on the second side, another 2-3 minutes. Adjust the temperature beneath the skillet or griddle to produce a good brown color.
Serve at once, dusted with powdered sugar and garnished with blueberries, accompanied by the blueberry maple syrup.
Makes 8 servings
Blueberry Maple Syrup:
4 cups blueberries, fresh or frozen
1 teaspoon lemon zest
1 cup maple syrup
Combine the blueberries and lemon zest in a medium size saucepan. Bring to a simmer over medium heat and simmer, stirring occasionally, until most of the juice has been released and the mixture develops a saucelike consistency, about 10 minutes.
Strain the mixture through a fine-mesh sieve into a clean saucepan, making sure to press all of the juice out of the blueberry mixture. Return the juice to a simmer and add the maple syrup. Simmer over low heat until the syrup is slightly reduced and thickened, about 10 minutes.
The syrup is ready to serve now, or it can be cooled and stored in a container in the refrigerator for up to 10 days. Reheat over low heat or in the microwave.
Makes 2 cups
By: The Culinary Institute of America Breakfasts & Brunches
2 cups flour
¼ cup sugar
4 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¾ cup buttermilk
4 large eggs
¼ cup butter, melted and cooled
Cooking spray or vegetable oil to coat pan, as needed
¾ cup mashed ripe bananas
Powdered sugar for garnish
Blueberries for garnish
2 cups Blueberry Maple Syrup (recipe follows)
Sift the flour, sugar, baking powder, baking soda, and salt together into a mixing bowl. Make a well in the center of the flour mixture.
In a separate bowl, blend the buttermilk, eggs and butter. Add the buttermilk mixture to the flour mixture and stir by hand just until the batter is evenly moistened. The batter is ready to use or may be stored covered and refrigerated for up to 12 hours.
Heat a large skillet or griddle over medium-high heat. Oil it lightly by brushing or spraying with cooking oil. Just before making the pancakes, fold the bananas into the batter. Drop the pancake batter into the hot pan by large spoonfuls, about ¼ cup. Leave about 2 inches between the pancakes to allow them to spread and to make turning easier.
Cook on the first side until small bubbles appear on the upper surface of the pancake and the edges are set, about 2 minutes. Use an offset spatula to turn the pancakes and finish cooking on the second side, another 2-3 minutes. Adjust the temperature beneath the skillet or griddle to produce a good brown color.
Serve at once, dusted with powdered sugar and garnished with blueberries, accompanied by the blueberry maple syrup.
Makes 8 servings
Blueberry Maple Syrup:
4 cups blueberries, fresh or frozen
1 teaspoon lemon zest
1 cup maple syrup
Combine the blueberries and lemon zest in a medium size saucepan. Bring to a simmer over medium heat and simmer, stirring occasionally, until most of the juice has been released and the mixture develops a saucelike consistency, about 10 minutes.
Strain the mixture through a fine-mesh sieve into a clean saucepan, making sure to press all of the juice out of the blueberry mixture. Return the juice to a simmer and add the maple syrup. Simmer over low heat until the syrup is slightly reduced and thickened, about 10 minutes.
The syrup is ready to serve now, or it can be cooled and stored in a container in the refrigerator for up to 10 days. Reheat over low heat or in the microwave.
Makes 2 cups
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