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
Monday, February 22, 2010
Chocolate Mocha Cream Cake
Chocolate Mocha Cream Cake
By: Rosanna adapted from Anna Ginsberg
Cake:
2 cups flour
1 cup granulated sugar
1 cup packed brown sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoon baking soda
1 ½ teaspoon baking powder
½ teaspoon salt
1 cup mayonnaise
3 Tablespoons canola oil
1 cup hot brewed coffee (if you don’t want to use coffee substitute with 1 cup of prepared hot chocolate)
2 teaspoons vanilla
1/3 cup semisweet chocolate chips
Mocha Cream:
¼ cup hot brewed coffee (use ¼ cup hot chocolate as substitute)
1 (7oz) jar marshmallow crème
1 (8oz) container of Cool Whip, thawed
1/3 cup Hershey’s syrup (optional)
Preheat oven to 350 degrees.
Spray 9x13 glass baking pan with Flour Pam spray to prevent sticking.
To prepare cake: Mix flour with next 6 ingredients (through salt) in a large bowl in an electric mixer. Add mayonnaise and oil, beat at low speed until blended. Slowly add brewed coffee and vanilla, beat with mixer at low speed 1 minute or until well blended. Stir in chocolate chips. Pour batter into prepared pan and bake for 30 minutes.
*Cake will be slightly sunken in the middle at 30 minutes (this is normal). While cooling on the rack the center will sink slightly more; don’t be alarmed this is to hold the topping!*
Cool cake in pan completely on wire rack.
To prepare mocha cream: Combine ¼ cup coffee with marshmallow crème in electric mixer fitted with whisk attachment on low speed until smooth. Fold in whipped topping. Spread mocha cream over top of cake; drizzle with Hershey’s syrup (optional). Chill in refrigerator until ready to serve.
Yields: 16 servings
Taco Dip
Taco Dip
By: Mary Sutter
Avocado mixture. Mix together and set aside:
3 medium ripe avocados, peeled & mashed
2 teaspoon lemon juice
½ teaspoon salt
Pepper to taste
Sour cream mixture. Mix together and set aside:
1 cup sour cream
½ cup mayonnaise
1 package taco seasoning
1 can refried beans (16-20oz)
1 bunch green onions & tops, chopped
3 medium tomatoes, chopped
1 cup chopped black olives
8oz cheddar cheese, shredded
Layer beans first, then avocado mixture, then sour cream mixture. Sprinkle vegetables over layers; cover with cheese. Serve with tortilla chips. Makes a 9x13 pan.
By: Mary Sutter
Avocado mixture. Mix together and set aside:
3 medium ripe avocados, peeled & mashed
2 teaspoon lemon juice
½ teaspoon salt
Pepper to taste
Sour cream mixture. Mix together and set aside:
1 cup sour cream
½ cup mayonnaise
1 package taco seasoning
1 can refried beans (16-20oz)
1 bunch green onions & tops, chopped
3 medium tomatoes, chopped
1 cup chopped black olives
8oz cheddar cheese, shredded
Layer beans first, then avocado mixture, then sour cream mixture. Sprinkle vegetables over layers; cover with cheese. Serve with tortilla chips. Makes a 9x13 pan.
Sunday, February 21, 2010
Chicken Club Brunch Ring
Chicken Club Brunch Ring
By: Doris Christopher
1 cup mayonnaise
2 Tablespoons Dijon mustard
2 Tablespoons fresh parsley, snipped
1 Tablespoon onion, finely chopped
1-2 cups cooked chicken breast, chopped
4 slices bacon, cooked and chopped
1 cup (4oz) finely shredded Swiss cheese, divided
2 packages (8oz each) refrigerated crescent rolls
2 plum tomatoes, thinly sliced
1 medium yellow or orange bell pepper
Preheat oven to 375 degrees. Combine mayonnaise and mustard. Add parsley and onion to mayonnaise mixture; mix well. In another bowl add chicken, bacon, ¾ cup of the cheese and 1/3 cup of the mayonnaise mixture. Unroll crescent dough; separate into 16 triangles. Arrange triangles on a round pizza pan with the wide ends of the triangle overlapping in the center and points toward the outside. There should be a 5 inch diameter opening in the center of the pan. Using a medium scooper, scoop chicken mixture evenly onto widest end of the each triangle. Bring points of triangle up over filling and tuck under wide ends of dough at center of ring. Place 1 tomato half over filling between openings of ring. Bake 20-25 minutes or until deep golden brown. Remove from oven; immediately sprinkle with remaining ¼ cup cheese. Cut off top of bell pepper. Discard top, membranes and seeds. Fill pepper with remaining mayonnaise mixture; place in the center of the ring. Arrange lettuce around bell pepper (if you chose). Slice and serve.
8 slices/servings
By: Doris Christopher
1 cup mayonnaise
2 Tablespoons Dijon mustard
2 Tablespoons fresh parsley, snipped
1 Tablespoon onion, finely chopped
1-2 cups cooked chicken breast, chopped
4 slices bacon, cooked and chopped
1 cup (4oz) finely shredded Swiss cheese, divided
2 packages (8oz each) refrigerated crescent rolls
2 plum tomatoes, thinly sliced
1 medium yellow or orange bell pepper
Preheat oven to 375 degrees. Combine mayonnaise and mustard. Add parsley and onion to mayonnaise mixture; mix well. In another bowl add chicken, bacon, ¾ cup of the cheese and 1/3 cup of the mayonnaise mixture. Unroll crescent dough; separate into 16 triangles. Arrange triangles on a round pizza pan with the wide ends of the triangle overlapping in the center and points toward the outside. There should be a 5 inch diameter opening in the center of the pan. Using a medium scooper, scoop chicken mixture evenly onto widest end of the each triangle. Bring points of triangle up over filling and tuck under wide ends of dough at center of ring. Place 1 tomato half over filling between openings of ring. Bake 20-25 minutes or until deep golden brown. Remove from oven; immediately sprinkle with remaining ¼ cup cheese. Cut off top of bell pepper. Discard top, membranes and seeds. Fill pepper with remaining mayonnaise mixture; place in the center of the ring. Arrange lettuce around bell pepper (if you chose). Slice and serve.
8 slices/servings
Broccoli Ham Ring
Broccoli Ham Ring
By: Doris Christopher
4oz ham, chopped (1 cup)
¼ lb broccoli, chopped (1 cup)
¼ cup onion, chopped
¼ cup fresh parsley, snipped
1 ½ cups (6oz) shredded Swiss cheese
2 Tablespoons Dijon mustard
1 teaspoon lemon juice
2 packages (8oz each) refrigerated crescent rolls
Preheat oven to 350 degrees. Place ham, broccoli, and onion in a bowl. Add parsley, cheese, mustard and lemon juice to ham mixture. To assemble ring, unroll crescent dough; separate into 16 triangles. Arrange triangles on a round pizza pan with the wide ends of the triangle overlapping in the center and points toward the outside. There should be a 5 inch diameter opening in the center of the pan. Using a medium scooper, scoop ham mixture evenly onto widest end of each triangle. Bring points of triangle up over filling and tuck under wide ends of dough at center of ring. Bake 25-30 minutes or until deep golden brown. Cut into slices and serve.
Yields: 8 slices
By: Doris Christopher
4oz ham, chopped (1 cup)
¼ lb broccoli, chopped (1 cup)
¼ cup onion, chopped
¼ cup fresh parsley, snipped
1 ½ cups (6oz) shredded Swiss cheese
2 Tablespoons Dijon mustard
1 teaspoon lemon juice
2 packages (8oz each) refrigerated crescent rolls
Preheat oven to 350 degrees. Place ham, broccoli, and onion in a bowl. Add parsley, cheese, mustard and lemon juice to ham mixture. To assemble ring, unroll crescent dough; separate into 16 triangles. Arrange triangles on a round pizza pan with the wide ends of the triangle overlapping in the center and points toward the outside. There should be a 5 inch diameter opening in the center of the pan. Using a medium scooper, scoop ham mixture evenly onto widest end of each triangle. Bring points of triangle up over filling and tuck under wide ends of dough at center of ring. Bake 25-30 minutes or until deep golden brown. Cut into slices and serve.
Yields: 8 slices
Black Forest Angel Roll
Black Forest Angel Roll
By: Doris Christopher
1 package (16oz) angel food cake mix
¼ cup unsweetened cocoa powder
1 can (21oz) cherry pie filling
¼ cup powdered sugar
1 ½ cups chocolate-flavored syrup
1 ½ cups frozen whipped topping, thawed
Preheat oven to 350 degrees. Line a bar pan with parchment paper.
Add cocoa powder to angel food cake mix and prepare batter according to package directions. Pour batter into prepared pan. Cut through batter with a spatula to remove large air bubbles. Bake 30 minutes or until top springs back when lightly touched with fingertip. Turn cake out at once onto a sheet of parchment paper sprinkled with powdered sugar. Gently remove parchment paper that was stuck to the bottom of the cooked angel food cake. Roll up cake in sugared parchment paper lined side in jelly roll fashion. Cool on non-stick cooling rack. Unroll cake; discard parchment paper. Spread pie filling to within 1 inch of edge; reroll. Sprinkle with additional powdered sugar, if desired. Slice into 1 inch slices using serrated bread knife. For each serving drizzle with 1-2 Tablespoons chocolate syrup; top with whipped topping.
Yield: 12 servings
By: Doris Christopher
1 package (16oz) angel food cake mix
¼ cup unsweetened cocoa powder
1 can (21oz) cherry pie filling
¼ cup powdered sugar
1 ½ cups chocolate-flavored syrup
1 ½ cups frozen whipped topping, thawed
Preheat oven to 350 degrees. Line a bar pan with parchment paper.
Add cocoa powder to angel food cake mix and prepare batter according to package directions. Pour batter into prepared pan. Cut through batter with a spatula to remove large air bubbles. Bake 30 minutes or until top springs back when lightly touched with fingertip. Turn cake out at once onto a sheet of parchment paper sprinkled with powdered sugar. Gently remove parchment paper that was stuck to the bottom of the cooked angel food cake. Roll up cake in sugared parchment paper lined side in jelly roll fashion. Cool on non-stick cooling rack. Unroll cake; discard parchment paper. Spread pie filling to within 1 inch of edge; reroll. Sprinkle with additional powdered sugar, if desired. Slice into 1 inch slices using serrated bread knife. For each serving drizzle with 1-2 Tablespoons chocolate syrup; top with whipped topping.
Yield: 12 servings
Saturday, February 20, 2010
Cherry Chocolate Chip Cupcakes
Cherry Chocolate Chip Cupcakes
By: Rosanna
Cherry Chip cake mix with ingredients for mix
Mix cake mix according to package directions in a bowl with an electric mixer. Fill 20 paper lined (sprayed with Flour Pam Spray to prevent sticking) muffin tins with batter (about ¾ up the tin). Bake 22 minutes at 350 degrees.
Cool cupcakes completely on a wire rack.
Frosting:
1 (8oz) cream cheese, softened
16oz (2 cups) powdered sugar
1-2 Tablespoons milk
1 teaspoon vanilla
Using an electric mixer combine frosting ingredients in large bowl and mix until smooth. Fill large Ziploc bag with frosting. Cut tip of Ziploc bag, and pipe frosting over cupcakes in a swirl motion. Top each frosted cupcake with mini semisweet chocolate chips! Store covered in a tight container in refrigerator for up to 5 days.
Makes 20 cupcakes
Crispy Chicken Fingers
Crispy Chicken Fingers
By: Rosanna
2 boneless skinless chicken breasts, cut into 2-3” strips
1 cup buttermilk
Soak chicken strips in buttermilk for 1-3 hours in sealed Ziploc bag in refrigerator.
Breading:
Rice Krispie Cereal (about 2 cups)
Day old French bread (crusts removed, about 1 cup)
1 large can French’s Fried Onions
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon McCormick Barbeque Seasoning
Pulse in food processor until fine crumbs appear.
Line a baking sheet with non-stick foil. Preheat convection oven to 400 degrees.
Dip buttermilk soaked chicken strips in breading, coating and pressing bread crumb mixture onto chicken strip. Lay each coated strip on baking sheet.
Bake for 30 minutes. At 15 minutes turn and coat with melted butter (about 4 Tablespoons).
Serves 4
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Wonderful with roasted potato and yellow pepper:
3 large red potatoes
1 yellow bell pepper
Salt and Pepper to taste
Olive Oil
Line baking sheet with non-stick foil. Preheat convection oven to 400 degrees. Clean, pat dry and cut potatoes into 3rds and each 3rd into a quarter. Wash, pat dry, cut off top of bell pepper, discard top and seeds. Cut yellow bell pepper into wedges. With clean hands gently toss vegetables in olive oil and salt and pepper to taste. Bake for 35-40 minutes, turning every 15 minutes to prevent burning.
Serves 2
Confetti Tortilla Spirals
Confetti Tortilla Spirals
By: Doris Christopher
1 pkg (8oz) cream cheese, softened
2 Tablespoons Dijon mustard
3 green onions, chopped
¼ cup zucchini, shredded
¼ cup carrot, shredded
6- 8inch flour tortillas
12-18 large fresh spinach leaves
1 jar (12oz) whole sweet roasted red peppers, drained and patted dry
1lb thinly sliced deli turkey
Mix together cream cheese and mustard in an electric mixer until well blended. Add green onions, zucchini, and carrot to cream cheese mixture, mixing well.
To assemble tortilla roll, place tortilla on Parchment paper. Spread each tortilla with about ¼ cup cream cheese mixture to within ½ of edge. Cover with 2 or 3 spinach leaves, pressing lightly into cream cheese mixture. Top each with 1 or 2 pieces of red pepper and 2 slices of turkey, keeping the layers as flat as possible. Roll up tortilla lightly, jelly roll fashion. Wrap each securely in parchment paper. Refrigerate seam side down at least one hour; this will set the cream cheese mixture and make it easy to cut.
To serve, cut each roll crosswise into 1 inch slices, place on serving platter. Serve chilled.
Yields 30-36 slices
By: Doris Christopher
1 pkg (8oz) cream cheese, softened
2 Tablespoons Dijon mustard
3 green onions, chopped
¼ cup zucchini, shredded
¼ cup carrot, shredded
6- 8inch flour tortillas
12-18 large fresh spinach leaves
1 jar (12oz) whole sweet roasted red peppers, drained and patted dry
1lb thinly sliced deli turkey
Mix together cream cheese and mustard in an electric mixer until well blended. Add green onions, zucchini, and carrot to cream cheese mixture, mixing well.
To assemble tortilla roll, place tortilla on Parchment paper. Spread each tortilla with about ¼ cup cream cheese mixture to within ½ of edge. Cover with 2 or 3 spinach leaves, pressing lightly into cream cheese mixture. Top each with 1 or 2 pieces of red pepper and 2 slices of turkey, keeping the layers as flat as possible. Roll up tortilla lightly, jelly roll fashion. Wrap each securely in parchment paper. Refrigerate seam side down at least one hour; this will set the cream cheese mixture and make it easy to cut.
To serve, cut each roll crosswise into 1 inch slices, place on serving platter. Serve chilled.
Yields 30-36 slices
Taco Soup
Taco Soup
By: Pam Cheney
1lb ground beef
1 can olives, drained and sliced
1 can petite diced tomatoes, undrained
1 can tomato sauce (14oz)
1 can corn, undrained
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 pkg taco seasoning
¼ cup salsa
Brown ground beef with taco seasoning according to package instructions. Add olives, tomatoes, tomato sauce, corn, black and kidney beans. Simmer 20 minutes or so. Serve with corn bread or corn chips, sour cream, green onions and shredded Monterey Jack cheese.
By: Pam Cheney
1lb ground beef
1 can olives, drained and sliced
1 can petite diced tomatoes, undrained
1 can tomato sauce (14oz)
1 can corn, undrained
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 pkg taco seasoning
¼ cup salsa
Brown ground beef with taco seasoning according to package instructions. Add olives, tomatoes, tomato sauce, corn, black and kidney beans. Simmer 20 minutes or so. Serve with corn bread or corn chips, sour cream, green onions and shredded Monterey Jack cheese.
Friday, February 19, 2010
Peppermint-Chocolate Brownies
Peppermint-Chocolate Brownies
By: Pillsbury Holiday Baking
4oz unsweetened baking chocolate
1 cup butter
2 pkg (8oz each) cream cheese, softened
2 ½ cups sugar
5 eggs
½ teaspoon peppermint extract
1 ½ cups flour
½ teaspoon salt
2 cups crème de menthe baking chips (from 2-10oz bags)
Heat oven to 350 degrees. Grease bottom and sides of 9x13 glass baking dish. In 3-quart saucepan, heat baking chocolate and butter over low heat, stirring frequently, until melted and smooth. Cool 5 minutes.
Meanwhile, in medium bowl, beat cream cheese, ½ cup of the sugar and 1 of the eggs with an electric mixer on medium speed until smooth. Set aside.
Into chocolate mixture, stir remaining 2 cups sugar, remaining 4 eggs and the peppermint extract. Stir in flour and salt until well mixed. Spread half of chocolate batter in pan. Drop cream cheese filling by teaspoons over batter. Carefully spoon and spread remaining batter over filling.
Bake 45 minutes or until toothpick inserted in center comes out clean. Sprinkle evenly with baking chips. Cool completely, about 1 hour 30 minutes. For brownies, cut into 8 rows by 6 rows. Store in refrigerator.
48 brownies
Merry Berry Wreath Cookies
Merry Berry Wreath Cookies
By: Pillsbury Holiday Baking
1 roll (16.5oz) Pillsbury Create ‘n Bake refrigerated sugar cookies
1 container (1lb) vanilla creamy ready-to-spread frosting
4-5 drops green food coloring
2 tubes (0.68oz each) red decorating gel
About 2 Tablespoons holiday red and green candy decors
Heat oven to 350 degrees. Remove half of cookie dough from wrapper; refrigerate remaining dough until needed. Cut dough into 12 slices, ¼ inch thick. On floured work surface, roll each into 6 inch long rope. On parchment paper lined baking sheets form into wreath shapes 2 inches apart, pint ends of each wreath together.
Bake 9-12 minutes or until edges are light golden brown. Cool 1 minute. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Repeat with remaining half of cookie dough.
In medium bowl, mix frosting and food coloring until well blended. Frost tops of cookies. With decorating gel, form bow at top of each wreath. Sprinkle with candy decors.
24 cookies
By: Pillsbury Holiday Baking
1 roll (16.5oz) Pillsbury Create ‘n Bake refrigerated sugar cookies
1 container (1lb) vanilla creamy ready-to-spread frosting
4-5 drops green food coloring
2 tubes (0.68oz each) red decorating gel
About 2 Tablespoons holiday red and green candy decors
Heat oven to 350 degrees. Remove half of cookie dough from wrapper; refrigerate remaining dough until needed. Cut dough into 12 slices, ¼ inch thick. On floured work surface, roll each into 6 inch long rope. On parchment paper lined baking sheets form into wreath shapes 2 inches apart, pint ends of each wreath together.
Bake 9-12 minutes or until edges are light golden brown. Cool 1 minute. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Repeat with remaining half of cookie dough.
In medium bowl, mix frosting and food coloring until well blended. Frost tops of cookies. With decorating gel, form bow at top of each wreath. Sprinkle with candy decors.
24 cookies
Chocolate-Filled Russian Tea Cakes
Chocolate-Filled Russian Tea Cakes
By: Pillsbury Holiday Baking
Cookies:
1 cup butter, softened
½ cup powdered sugar
1 teaspoon vanilla
1 cups flour
¼ teaspoon salt
¾ cup finely chopped nuts
48 (14oz) chocolate stars (or peppermint mini patties or chocolate kisses)
Sugar coating:
1 cup powdered sugar
1 Tablespoon red sugar (sprinkles)
1 Tablespoon green sugar (sprinkles)
Heat oven to 400 degrees. In a large bowl, beat butter, ½ cup powdered sugar, and the vanilla with an electric mixer on medium speed until well mixed. On low speed beat in flour, salt and nuts.
For each cookies, shape scant measuring Tablespoonful dough around chocolate stars to make 1 inch ball; place 2 inches apart on parchment paper covered pans.
Bake 12 minutes or until set and bottoms begin to turn golden brown. Meanwhile, in small bowl mix sugar coating ingredients.
Immediately remove cookies from cookie sheets; roll in sugar coating. Cool completely on cooling racks, about 30 minutes. Roll in sugar coating again.
About 3 dozen cookies
Thursday, February 18, 2010
Vanilla Raspberry Rice Pudding
Vanilla Raspberry Rice Pudding
By: Gale Gand with Lisa Weiss
For the rice pudding:
½ cup Arborio rice
2 cups milk
¼ vanilla bean, halved lengthwise
6 Tablespoons sugar
½ pint raspberries
For the lemon-vanilla caramel:
¾ cup sugar
½ cup corn syrup
¾ vanilla bean, halved lengthwise
¾ cup freshly squeezed lemon juice
In a strainer, rinse the rice under cold water for 1 minute, moving it around with your hands to remove some of the starch.
To make the rice pudding, in a medium saucepan combine the rice with the milk and vanilla bean and bring to a simmer. Cook until very tender, 25 minutes. Turn off the heat and stir in the sugar.
For the lemon-vanilla caramel, put the sugar, corn syrup, and vanilla bean in a medium high-walled saucepan (this will help protect you from the bubbling hot caramel) and bring to a boil. Cook until it turns golden amber. Using a wooden spoon, carefully stir in the lemon juice; the hot caramel will spatter a little at first. Once the caramel is smooth, remove it from the heat and set aside to cool. Transfer to a container and chill in the refrigerator until ready to serve.
To serve the pudding, divide about half of the lemon-vanilla caramel among 4-6 stemmed glasses, and then portion half of the chilled rice pudding on top. Add the raspberries and cover them with the remaining rice pudding. Finish by covering the surface of the puddings with another layer of caramel, which will ooze down to the bottom!
By: Gale Gand with Lisa Weiss
For the rice pudding:
½ cup Arborio rice
2 cups milk
¼ vanilla bean, halved lengthwise
6 Tablespoons sugar
½ pint raspberries
For the lemon-vanilla caramel:
¾ cup sugar
½ cup corn syrup
¾ vanilla bean, halved lengthwise
¾ cup freshly squeezed lemon juice
In a strainer, rinse the rice under cold water for 1 minute, moving it around with your hands to remove some of the starch.
To make the rice pudding, in a medium saucepan combine the rice with the milk and vanilla bean and bring to a simmer. Cook until very tender, 25 minutes. Turn off the heat and stir in the sugar.
For the lemon-vanilla caramel, put the sugar, corn syrup, and vanilla bean in a medium high-walled saucepan (this will help protect you from the bubbling hot caramel) and bring to a boil. Cook until it turns golden amber. Using a wooden spoon, carefully stir in the lemon juice; the hot caramel will spatter a little at first. Once the caramel is smooth, remove it from the heat and set aside to cool. Transfer to a container and chill in the refrigerator until ready to serve.
To serve the pudding, divide about half of the lemon-vanilla caramel among 4-6 stemmed glasses, and then portion half of the chilled rice pudding on top. Add the raspberries and cover them with the remaining rice pudding. Finish by covering the surface of the puddings with another layer of caramel, which will ooze down to the bottom!
Vita’s Ricotta Donuts
Vita’s Ricotta Donuts
By: Gale Gand with Lisa Weiss
6 large eggs
½ cup granulated sugar
1lb whole or skim milk ricotta cheese
2 ½ cups flour
1 heaping Tablespoon baking powder
1 teaspoon vanilla
Canola or vegetable oil, for frying
Powdered sugar or cinnamon sugar (optional)
In a large bowl, stir together the eggs, granulated sugar, ricotta, flour, baking powder, and vanilla until combined, being careful not to overmix the batter.
In a deep, heavy pot fitted with deep-frying thermometer, heat 2-3 inches of oil to 325 degrees. Drop the batter by small ice cream spoonfuls or small spoonfuls (use 2 teaspoons) into the oil and fry for 3 minutes, turning often, until golden brown on each side. You may need to fry the doughnuts in 2 batches to avoid crowding the pot. Break open a doughnut to make sure it’s cooked all the way through. Scoop out the doughnuts with a slotted spoon and transfer to paper towels or a brown paper bag to drain. Let the oil come back up to temperature and repeat with the remaining batter.
Dust the doughnuts with or roll them in powdered sugar or cinnamon sugar and serve hot.
Cinnamon sugar is 1 teaspoon cinnamon combines with 1/3 cup granulated sugar (you can double or triple this and keep some in your pantry for whenever).
For a more traditional doughnut taste, along with the vanilla, add a pinch of nutmeg to the batter.
Makes 16 doughnuts
By: Gale Gand with Lisa Weiss
6 large eggs
½ cup granulated sugar
1lb whole or skim milk ricotta cheese
2 ½ cups flour
1 heaping Tablespoon baking powder
1 teaspoon vanilla
Canola or vegetable oil, for frying
Powdered sugar or cinnamon sugar (optional)
In a large bowl, stir together the eggs, granulated sugar, ricotta, flour, baking powder, and vanilla until combined, being careful not to overmix the batter.
In a deep, heavy pot fitted with deep-frying thermometer, heat 2-3 inches of oil to 325 degrees. Drop the batter by small ice cream spoonfuls or small spoonfuls (use 2 teaspoons) into the oil and fry for 3 minutes, turning often, until golden brown on each side. You may need to fry the doughnuts in 2 batches to avoid crowding the pot. Break open a doughnut to make sure it’s cooked all the way through. Scoop out the doughnuts with a slotted spoon and transfer to paper towels or a brown paper bag to drain. Let the oil come back up to temperature and repeat with the remaining batter.
Dust the doughnuts with or roll them in powdered sugar or cinnamon sugar and serve hot.
Cinnamon sugar is 1 teaspoon cinnamon combines with 1/3 cup granulated sugar (you can double or triple this and keep some in your pantry for whenever).
For a more traditional doughnut taste, along with the vanilla, add a pinch of nutmeg to the batter.
Makes 16 doughnuts
Wednesday, February 17, 2010
Orange-Chicken Risotto
Orange-Chicken Risotto
By: Patricia Rains
1 Tablespoon olive oil
1 cup Arborio rice
3 cups chicken broth
2 boneless skinless chicken breasts
3 Tablespoons butter
½ cup orange juice
1 Tablespoon drained capers
1 cup drained artichoke hearts (6.5oz marinated), cut into bite-size pieces
Salt and pepper to taste
½ cup freshly grated Parmesan Cheese
In a large skillet or frying pan over medium-high heat, heat olive oil. Add rice and stir for 1 minute. Add chicken broth; reduce heat to medium-low and simmer, stirring frequently, 25 minutes or until rice is just tender and the mixture is creamy.
Cut chicken into bite-size pieces. In a large frying pan over medium-heat, melt butter. Add chicken. Sauté until chicken is fully cooked and tender. Remove chicken with a slotted spoon to a plate and set aside.
Increase heat to high; add orange juice to frying pan. Simmer until liquid is reduced to ½ its volume and it becomes thickened (a couple of minutes). Add capers and simmer for 2 minutes. Add artichoke hearts, chicken, salt and pepper; stir and simmer until thoroughly heated.
Remove from heat and pour over cooked rice; stir just until blended. Sprinkle with cheese and serve immediately.
Serves 4
Boston Cream Cupcakes
Boston Cream Cupcakes
By: Gale Gand with Lisa Weiss
For the cupcakes:
8 Tablespoons (1 stick) unsalted butter, softened
1 cup sugar
½ teaspoon vanilla
2 large eggs
1 ½ cups cake flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup whole milk
Éclair custard filling (recipe below)
For the chocolate glaze:
1 cup heavy whipping cream
8oz semi-sweet chocolate, chopped
Preheat the oven to 350 degrees. Line a 12 cup muffin tin with paper cupcake liners.
In a mixer fitted with the whisk attachment, beat the butter on medium speed until light and fluffy, 3-5 minutes. Add the sugar and continue to whip. Add the vanilla and gradually mix in the eggs, one by one, until well combined. Sift together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture in 3 batches, alternating with the milk and ending with the dry ingredients.
Pour the batter into the prepared pan, filling each slot three-quarters full. Bake for 20-25 minutes, until the cupcakes are puffed, firm in the center, and light golden brown on top. Let cool in the pan on the cooling rack.
To fill the cupcakes, use a small paring knife to remove a plug of cake from the top center of each cake and set the plugs aside. With the pastry bag fitted with a large plain tip, pipe or spoon the custard into the cavities. Trim each plug so that is a flat coin. Top the filled cupcake cavities with the coins and chill for 30 minutes while you make the glaze.
To make the chocolate glaze, heat the cream in a saucepan or in the microwave until almost boiling. Meanwhile place the chocolate in a medium bowl. Pour the hot cream over the chopped chocolate and whisk until melted.
Dip the chilled cupcakes in the warm chocolate glaze to coat the top. Refrigerate until serving.
Makes 1 dozen cupcakes
Éclair custard filling:
2 cups whole milk
½ vanilla bean, halved lengthwise
6 large egg yolks
2/3 cup granulated sugar
¼ cup cornstarch
1 Tablespoon unsalted butter, cold
Bring the milk and vanilla bean almost to a boil in a large saucepan over medium-high heat. Turn off the heat and let steep for 10 minutes.
In a medium bowl, whisk the egg yolks and granulated sugar until they’re light and fluffy. Vigorously whisk in the cornstarch until no lumps remain. Whisk in ¼ cup of the hot milk mixture until it’s incorporated. Gradually whisk in the remaining hot milk mixture, reserving the saucepan.
Strain the mixture through a fine-mesh sieve back into the saucepan. Cook over medium-high heat, whisking constantly, until it thickens and bubbles. Cook and whisk for 1 minute more. Remove from heat and stir in the butter. Scrape into a bowl and press with plastic wrap against the surface to prevent a skin from forming. Chill for at least 2 hours before filling and serving.
By: Gale Gand with Lisa Weiss
For the cupcakes:
8 Tablespoons (1 stick) unsalted butter, softened
1 cup sugar
½ teaspoon vanilla
2 large eggs
1 ½ cups cake flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup whole milk
Éclair custard filling (recipe below)
For the chocolate glaze:
1 cup heavy whipping cream
8oz semi-sweet chocolate, chopped
Preheat the oven to 350 degrees. Line a 12 cup muffin tin with paper cupcake liners.
In a mixer fitted with the whisk attachment, beat the butter on medium speed until light and fluffy, 3-5 minutes. Add the sugar and continue to whip. Add the vanilla and gradually mix in the eggs, one by one, until well combined. Sift together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture in 3 batches, alternating with the milk and ending with the dry ingredients.
Pour the batter into the prepared pan, filling each slot three-quarters full. Bake for 20-25 minutes, until the cupcakes are puffed, firm in the center, and light golden brown on top. Let cool in the pan on the cooling rack.
To fill the cupcakes, use a small paring knife to remove a plug of cake from the top center of each cake and set the plugs aside. With the pastry bag fitted with a large plain tip, pipe or spoon the custard into the cavities. Trim each plug so that is a flat coin. Top the filled cupcake cavities with the coins and chill for 30 minutes while you make the glaze.
To make the chocolate glaze, heat the cream in a saucepan or in the microwave until almost boiling. Meanwhile place the chocolate in a medium bowl. Pour the hot cream over the chopped chocolate and whisk until melted.
Dip the chilled cupcakes in the warm chocolate glaze to coat the top. Refrigerate until serving.
Makes 1 dozen cupcakes
Éclair custard filling:
2 cups whole milk
½ vanilla bean, halved lengthwise
6 large egg yolks
2/3 cup granulated sugar
¼ cup cornstarch
1 Tablespoon unsalted butter, cold
Bring the milk and vanilla bean almost to a boil in a large saucepan over medium-high heat. Turn off the heat and let steep for 10 minutes.
In a medium bowl, whisk the egg yolks and granulated sugar until they’re light and fluffy. Vigorously whisk in the cornstarch until no lumps remain. Whisk in ¼ cup of the hot milk mixture until it’s incorporated. Gradually whisk in the remaining hot milk mixture, reserving the saucepan.
Strain the mixture through a fine-mesh sieve back into the saucepan. Cook over medium-high heat, whisking constantly, until it thickens and bubbles. Cook and whisk for 1 minute more. Remove from heat and stir in the butter. Scrape into a bowl and press with plastic wrap against the surface to prevent a skin from forming. Chill for at least 2 hours before filling and serving.
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