1/2 cup butter
1/2 cup sugar
1 egg
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1/2 cup brown sugar
1 tbsp flour
3 tbsp butter
Cream 1/2 cup butter, sugar, and egg. In a seperate bowl, mix together flour, baking powder, and salt. Alternating adding dry ingredients and milk to the cream mixed and mix just until combined. Pour into a greased 9" x 9" pan. Mix brown sugar, 3tbsp butter, and flour and drop by spoonfuls onto batter. Bake at 375F for 35 minutes.
Monday, January 2, 2012
Crockpot Tamale Pie
3/4 cup cornmeal
1 cup milk
1 beaten egg
1 lb cooked ground turkey
14oz jar salsa
16oz can corn, drained
2 tsp chili powder
1/2 tsp cumin
Shredded cheddar
Sour cream
Mix everything except cheese and sour cream in a crockpot and cook on low for 4-5 hours. Serve topped with cheese & sour cream.
1 cup milk
1 beaten egg
1 lb cooked ground turkey
14oz jar salsa
16oz can corn, drained
2 tsp chili powder
1/2 tsp cumin
Shredded cheddar
Sour cream
Mix everything except cheese and sour cream in a crockpot and cook on low for 4-5 hours. Serve topped with cheese & sour cream.
Saturday, December 24, 2011
Ginger Snaps
This is an old family recipe that mom my makes every Christmas without fail!
3/4 cup margarine
1 cup sugar plus extra for dipping
1/4 cup molasses
1 egg
2 cups flour
2tsp baking soda
1/4tsp salt
1 tsp cinnamon
1/2 tsp cloves
3/4 tsp ginger
Cream margarine and sugar. Add molasses and egg and beat well. Soft dry ingredients and add to creamed mxiture. Mix well. Roll into balls and roll in white sugar. Bake on foil lined baking sheet for about 8 minutes. Keep an eye on them, they burn easily!
3/4 cup margarine
1 cup sugar plus extra for dipping
1/4 cup molasses
1 egg
2 cups flour
2tsp baking soda
1/4tsp salt
1 tsp cinnamon
1/2 tsp cloves
3/4 tsp ginger
Cream margarine and sugar. Add molasses and egg and beat well. Soft dry ingredients and add to creamed mxiture. Mix well. Roll into balls and roll in white sugar. Bake on foil lined baking sheet for about 8 minutes. Keep an eye on them, they burn easily!
Friday, December 23, 2011
Almond Roca Bars
1 cup brown sugar, firmly packed
1 cup butter
Graham crackers (enough to fill your cookie sheet)
1 1/2 cups chocolate chips
1 cup slivered almonds
Line a baking sheet with graham wafers. Melt the butter over meadium heat and add the brown sugar. Cook for 5 minutes. Remove from hear and stir with gusto. Pour on graham wafers. Sprinkle chocolate chips on caramel and allow them to melt. Spread the melted chocolate to cover the caramel. Sprinkle with almonds, pressing them gently into the chocolate. Allow to cool (mostly!) and then cut into bars.
Sunday, November 13, 2011
Peppermint Hot Chocolate Cupcakes
Basic Chocolate Cupcake (makes about 24)
Ingredients
1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
3/4 cup warm water
Directions
Preheat the oven to 350°F. Line muffin tin with paper liners. Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. With mixer on low speed, add eggs, buttermilk, oil, extract, and the water; beat until smooth and combined.
Spoon the batter into liners about two-thirds full. Bake approximately 15 minutes, or until tester comes out clean. Transfer tins to wire racks and allow to cool for 2-3 minutes; turn cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 1 month in air tight
containers.
Marshmallow Frosting
Ingredients
3/4 cup plus 1tbsp sugar
4 large egg whites
pinch salt
Directions
Put sugar, egg whites, and salt in the heatproof bowl of an electric mixer, and set over a pan of simmering water. Whisk constantly until sugar is dissolved (the mixture will feel slippery between your fingers with no trace of the grainy sugar.)
Transfer bowl to an electric mixer fitted with the whisk attachment. Beat on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff, glossy peaks form.
Pipe frosting onto cooled cupcakes and top with crushed candy canes.
Sunday, October 16, 2011
Sweet Potato Cheesecake with Pecan Praline Sauce
For the crust:
1-1/2 cups finely ground ginger cookie crumbs
3/4 cup toasted pecans, ground
6 tablespoons unsalted butter, melted
For the filling:
8 ounces cream cheese or Mascarpone cheese, softened
1/2 cup sugar
1/2 cup dark brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup puréed sweet potato (or yam; the orange kind, not the yellow kind)
5 eggs
1/2 cup heavy cream
For the praline sauce:
8 ounces unsalted butter
1 cup dark brown sugar, packed
1 cup heavy cream
1/2 cup chopped toasted pecans
In a large mixing bowl, mix the ground pecans and cookie crumbs; add the melted butter and mix well. To form the crust, press the crumb mixture into the bottom of a 9-inch springform pan. Refrigerate for at least 30 minutes.
In a mixer, beat the cream or Mascarpone cheese until smooth, then add the sugars and spices and beat until the mixture is light and fluffy, approximately 3-4 minutes. Add the sweet potato purée and mix until just blended. Add the eggs one at a time, scraping bowl after each egg. Stir in heavy cream at low speed until completely blended.
Pour the filling into into the pan. Put the pan into a 1 to 1/2 inch bain marie, or warm water bath (it's a good idea to wrap the bottom and sides of the springform pan to prevent water from leaking in.) Cook the cheesecake in the bain marie for 50 minutes at 350°F.
Cool the cheesecake at room temperature for 45 minutes. Chill for at least 4 hours before serving.
While the cheesecake is cooling, make the praline sauce: melt the butter in a saucepan, then add the brown sugar, cream and pecans. Bring to a boil over high heat, then reduce the heat and simmer for 5 minutes. Keep warm.
To serve, place each serving a slice of pie onto a dessert plate, then spoon a pool of warm praline sauce over and around each serving. Top with a dollop of fresh whipped cream, and garnish with a sprig of mint.
1-1/2 cups finely ground ginger cookie crumbs
3/4 cup toasted pecans, ground
6 tablespoons unsalted butter, melted
For the filling:
8 ounces cream cheese or Mascarpone cheese, softened
1/2 cup sugar
1/2 cup dark brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup puréed sweet potato (or yam; the orange kind, not the yellow kind)
5 eggs
1/2 cup heavy cream
For the praline sauce:
8 ounces unsalted butter
1 cup dark brown sugar, packed
1 cup heavy cream
1/2 cup chopped toasted pecans
In a large mixing bowl, mix the ground pecans and cookie crumbs; add the melted butter and mix well. To form the crust, press the crumb mixture into the bottom of a 9-inch springform pan. Refrigerate for at least 30 minutes.
In a mixer, beat the cream or Mascarpone cheese until smooth, then add the sugars and spices and beat until the mixture is light and fluffy, approximately 3-4 minutes. Add the sweet potato purée and mix until just blended. Add the eggs one at a time, scraping bowl after each egg. Stir in heavy cream at low speed until completely blended.
Pour the filling into into the pan. Put the pan into a 1 to 1/2 inch bain marie, or warm water bath (it's a good idea to wrap the bottom and sides of the springform pan to prevent water from leaking in.) Cook the cheesecake in the bain marie for 50 minutes at 350°F.
Cool the cheesecake at room temperature for 45 minutes. Chill for at least 4 hours before serving.
While the cheesecake is cooling, make the praline sauce: melt the butter in a saucepan, then add the brown sugar, cream and pecans. Bring to a boil over high heat, then reduce the heat and simmer for 5 minutes. Keep warm.
To serve, place each serving a slice of pie onto a dessert plate, then spoon a pool of warm praline sauce over and around each serving. Top with a dollop of fresh whipped cream, and garnish with a sprig of mint.
Monday, September 19, 2011
Easy Beef & Bok Choy Pho
2 star anise
1 cinnamon stick
1" fresh ginger root, sliced
6 cups low-sodium beef stock
3/4lb boneless sirloin steak
1lb dried, flat medium rice noodles
3 cups baby bok choy, thiny sliced
2 tbsp fish sauce
Add ins:
Fresh bean sprouts
Thai basil
Lime wedges
Sriracha
Soak rice noodles in cold water until softened, about 30 minutes.
Meanwhile, wrap star anise, cinnamon stick, and ginger in cheesecloth and tie with kitchen string to make a spice bag. Pour beef stock in a pot, add the spice bag, and simmer over medium heat.
Freeze steak until firm but not frozen, about 20 minutes. Slice across the grain into 1/8" thick slices.
Drain softened rice noodles. Cook noodles and bok choy in a large pot of boiling water for 1 minute, stirring continuously, and then drain.
Increase heat of stock to high and bring to a boil. Remove the spice bag and add fish sauce.
Divide the noodles and boy choy into deep bowls. Top with uncooked slices sirloin and ladle hot broth on top. Serve the soup and allow each person to customize with add-ins.
1 cinnamon stick
1" fresh ginger root, sliced
6 cups low-sodium beef stock
3/4lb boneless sirloin steak
1lb dried, flat medium rice noodles
3 cups baby bok choy, thiny sliced
2 tbsp fish sauce
Add ins:
Fresh bean sprouts
Thai basil
Lime wedges
Sriracha
Soak rice noodles in cold water until softened, about 30 minutes.
Meanwhile, wrap star anise, cinnamon stick, and ginger in cheesecloth and tie with kitchen string to make a spice bag. Pour beef stock in a pot, add the spice bag, and simmer over medium heat.
Freeze steak until firm but not frozen, about 20 minutes. Slice across the grain into 1/8" thick slices.
Drain softened rice noodles. Cook noodles and bok choy in a large pot of boiling water for 1 minute, stirring continuously, and then drain.
Increase heat of stock to high and bring to a boil. Remove the spice bag and add fish sauce.
Divide the noodles and boy choy into deep bowls. Top with uncooked slices sirloin and ladle hot broth on top. Serve the soup and allow each person to customize with add-ins.
Subscribe to:
Posts (Atom)