March 29, 2008 at 4:57 pm (Breakfast, all-purpose flour, baking powder, butter, granulated sugar, milk, oven, quick yeast, vegetable shortening)
Angel Biscuits
These yeasted biscuits are lighter in texture than the baking powder variety. Using a heart-shaped cookie cutter instead of a round biscuit cutter adds a nice touch to a bridal shower luncheon or special meal with your sweetheart.
1 tablespoon quick-acting dry yeast
1/4 cup warm (not hot) water
1/2 teaspoon plus 1 tablespoon sugar
2 cups unbleached white flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons cold butter
1 tablespoon cold vegetable shortening
1/2 cup milk at room temperature
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Spray a large baking sheet with nonstick cooking spray; set aside.
In a cup, dissolve yeast in warm water with 1/2 teaspoon sugar; set aside until it bubbles, about 5 minutes.
In a large mixing bowl, sift 1 tablespoon sugar, flour, baking powder and salt. Add butter and shortening, and cut into dry mixture with fork or pastry cutter until texture resembles coarse meal. Add milk to yeast mixture, then add to dry mixture. Mix lightly with fork until dough forms. Turn out onto floured work surface; knead gently 3 or 4 times.
Using floured rolling pin, roll out dough to 1/2-inch thickness. With biscuit or cookie cutter, cut into shapes and transfer to baking sheet. Gather up dough scraps; roll out and cut more biscuits. Cover with a kitchen towel and let rise 1 hour (longer in refrigerator) until doubled in size.
Preheat oven to 450°F. Bake until golden brown, about 10 minutes. Makes 16 2-1/2-inch biscuits.
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March 29, 2008 at 4:47 pm (all-purpose flour, almonds, baking powder, butter, cake, canned peaches, cream of tartar, eggs, frozen peaches, frozen raspberries, frozen strawberries, granulated sugar, heavy cream, milk, oven, peach preserves, peaches, raspberries, raspberry preserves, salt, strawberries, strawberry preserves, sweetened whipped cream, vanilla, vegetable oil)
Almond Cake in a Crust
by Merrijo T. Dean
1. Preheat oven to 350°F. In a medium bowl combine 1 1/2 cups all-purpose flour, 2 tablespoons sugar, and 1/4 teaspoon salt. Use a pastry blender to cut 1/2 cup cold butter, cut up, into flour mixture until pieces are pea-size. Stir together 1 egg yolk and 1 tablespoon water. Sprinkle over flour mixture; toss with fork to combine (mixture will be crumbly). Press crumb mixture on bottom and up sides of greased 9×2-inch round cake pan or springform pan. Spread 1/4 cup peach, strawberry or raspberry preserves over bottom crust; set aside. For batter, in a large bowl combine 1 1/4 cups all-purpose flour, 3/4 cup sugar, 1/2 cup finely chopped almonds, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. In small bowl combine 2 egg yolks, 1/2 cup milk, 1/3 cup cooking oil, and 1 teaspoon vanilla. Add to flour mixture, stirring just until combined; set aside.
2. In a medium mixing bowl beat 3 egg whites and 1/8 teaspoon cream of tartar with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Fold egg whites into batter. Pour into crumb-lined pan.
3. Bake about 45 minutes or until cake springs back when lightly touched and a wooden toothpick inserted near center comes out clean. Cool on a wire rack 15 minutes. Remove from pan; cool on wire rack. Place cake on serving plate, crust side down. Spread top with 1/4 cup peach, strawberry or raspberry preserves. Arrange 2 cups fresh, frozen, or canned cut up peaches, strawberries or raspberries, drained, atop cake. Heat 1/4 cup peach, strawberry or raspberry preserves over low heat until melted. Drizzle over fruit atop cake. Serve with sweetened whipped cream. Makes 8 servings.
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March 29, 2008 at 4:19 pm (Main Dish, Sandwiches, bay leaf, beef broth, black pepper, boneless pork shoulder, chicken broth, food processor, garlic, gruyère cheese, mayonnaise, oregano, salt, sandwich rolls, stovetop, swiss cheese)
20 servings
2 tablespoons coarse salt
2 tablespoons black pepper
2 tablespoons dried oregano
12 cloves garlic, peeled
2 5-pound boneless pork shoulders
6 tablespoons corn oil
2 bay leaves
6 cups chicken or beef stock
20 sandwich rolls
1 1/4 pound Gruyère or Swiss cheese, sliced
Mayonnaise, for dressing the sandwiches
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In a food processor, combine salt, pepper, oregano and garlic, and pulse to form a paste. Spread mixture evenly over pork shoulders and let sit at room temperature for 1 hour. Heat oil in a large stockpot over medium-high heat, add pork and sear on each side until brown. Add bay leaves and stock, and bring to a boil. Reduce heat to low, cover and simmer 3 to 4 hours. Remove pork and let cool. Pull meat apart with your hands. Heap shreds of pork onto sandwich rolls dressed with cheese and mayonnaise.
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March 29, 2008 at 3:50 pm (Asian, Main Dish, black pepper, cilantro, egg whites, fresh basil, fresh ginger, fresh mint, ground turkey, hamburger buns, kosher salt, light soy sauce, mayonnaise, napa cabbage, prepared wasabi, red bell peppers, scallions, sesame oil, stovetop, vegetable oil)
Asian Turkey Burgers with Wasabi Sauce
by Sara Moulton
Serves 6.
1 1/2 pounds ground turkey
1 medium red bell pepper, chopped
1/4 small head napa cabbage, shredded
4 scallions, finely chopped
1 large egg white, lightly beaten
3 tablespoons cilantro, mint or basil, finely chopped
2 tablespoons plus 1 teaspoon light soy sauce, divided
1 tablespoon finely grated gingerroot
1 teaspoon sesame oil, divided
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 to 3 tablespoons vegetable oil, divided
1/4 cup plus 2 tablespoons light mayonnaise
2 teaspoons prepared wasabi
6 whole-wheat hamburger buns, toasted
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1. Mix together the turkey, bell pepper, cabbage, scallions, egg white, cilantro, 2 tablespoons soy sauce, ginger, 1/2 teaspoon sesame oil, salt and pepper. Shape into 6 patties about 1/2 inch thick.
2. Heat 2 tablespoons vegetable oil in a skillet over high heat until hot. Reduce heat to medium; add burgers and cook 5 minutes on each side or until cooked through, adding more oil as needed.
3. Meanwhile, stir together the mayonnaise, wasabi, remaining 1 teaspoon soy sauce, and remaining 1/2 teaspoon sesame oil.
4. Put a burger in each bun and top with about 1 tablespoon of the sauce.
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March 29, 2008 at 3:41 pm (butter, cake, caramels, cream cheese, eggs, flour, graham crackers, granulated sugar, oven, pecan halves, sour cream, vanilla)
Caramel Pecan Cheesecake
Prep: 15 minutes plus refrigerating
Bake: 1 hour 5 minutes
Serves: 16
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted
5 packages (8 oz each) cream cheese, softened
1 cup sugar
5 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 eggs
12 caramels
32 pecan halves
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Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes.
Beat cream cheese, 1 cup sugar, flour and vanilla until well blended. Add sour cream, mix well. Add eggs 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake at 325°F for 1 hour and 5 minutes or until center is almost set. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate 4 hours or overnight.
Place caramels and 1 tablespoon water in microwavable bowl. Microwave on high 1 minute or until caramels are completely melted when stirred. Place pecan halves on cheesecake; drizzle caramel over cheesecake.
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March 28, 2008 at 5:05 pm (apple juice, brandy, butter, cinnamon, dark rum, eggs, granulated sugar, milk, nutmeg, oven, powdered sugar, puddings, raisin bread, raisins, salt, vanilla)
Double Raisin Bread Pudding
by Sun-Maid
6 slices cinnamon swirl raisin bread, cut into 3/4-inch cubes
1/2 cup raisins
2 cups milk
2 large eggs
1/4 cup sugar
2 teaspoons vanilla
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
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Heat oven to 350°F (325°F for glass dish). Butter a 1-quart baking dish. Combine bread cubes and raisins in baking dish. Combine milk, eggs, sugar, vanilla salt, cinnamon and nutmeg; blend well. Pour over bread and raisins. Let stand 5 minutes. Bake, uncovered, for 50 minutes or until knife inserted in center comes out clean.
Serve warm or cool with ice cream or cream. Or serve with Spirited Sauce:
Spirited Sauce
1 1/4 cups powdered sugar
6 tablespoons butter
1 large egg, beaten
1/4 cup dark rum, brandy or apple juice
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March 28, 2008 at 1:20 pm (7 ingredients or less, Breakfast, apple cider, cinnamon stick, dessert sauces, marjoram, rosemary, serrano peppers, stovetop, thyme, whole cloves)
Apple Cider Syrup
Use apple cider, not apple juice, when creating this reduction syrup. Start with 3 cups of apple cider, or double it to get a bigger batch.
Cinnamon Apple Syrup: In a small stainless-steel or enamel saucepan bring 3 cups of apple cider, a stick of cinnamon, and 2 whole cloves to boiling. Reduce heat; simmer over medium heat for 1 to 1 1/4 hours or until cider thickens and is reduced to 1/3 cup. Strain.
Apple-and-Herb Syrup: In a small stainless-steel or enamel saucepan bring 3 cups of apple cider, two 2-inch sprigs thyme, one 2-inch sprig rosemary, and one 2-inch sprig marjoram to boiling. Reduce heat, simmer over medium heat 1 to 1 1/4 hours or until cider thickens and is reduced to 1/3 cup. Strain.
Spicy Apple Syrup: In a small stainless steel or enamel saucepan bring 3 cups of apple cider and 1 serrano chile pepper, cut in half, to boiling. Reduce heat; simmer over medium heat for 1 to 1 1/4 hours or until cider thickens and is reduced to 1/3 cup. Strain.
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March 28, 2008 at 12:59 pm (Main Dish, canned diced tomatoes, extra virgin olive oil, feta, garlic, granulated sugar, jalapeños, kalamata olives, large shrimp, onion, oregano, oven, sea salt, spaghetti squash, stovetop)
Baked Spaghetti Squash with Shrimp
1 spaghetti squash (about 3 pounds), halved and seeded
1 tablespoon extra virgin olive oil
1/2 large onion, chopped (3/4 cup)
3 cloves garlic, minced
14.5 oz can no-salt-added diced tomatoes
1/2 teaspoon dried oregano
1/4 teaspoon red-pepper flakes (optional)
2 oz mild feta cheese, crumbled, divided
8 kalamata olives, halved lengthwise and pitted
16 Chile Sauteed Shrimp, halved lengthwise (about 1 cup)
1. Preheat oven to 350°F. Place squash cut-side down on baking sheet. Bake 45 to 50 minutes until flesh just yields to pressure. Remove from oven and let cool enough to touch.
2. Heat oil in medium heat. Add onion and garlic and saute 5 minutes until softened. Pour in tomatoes (with juice), oregano, and red-pepper flakes (if using) and bring to a simmer. Stir in half of cheese. Reduce heat to medium-low and cook 4 minutes longer.
3. Scrape fork against flesh of cooled squash in long diagonal motions to yield long strands (4 cups total). Add squash, olives and shrimp to tomato mixture. Cook 2 minutes until sauce clings to squash. Crumble remaining cheese over top. Servings: 4 (5 cups total)
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March 28, 2008 at 12:49 pm (7 ingredients or less, Main Dish, canola oil, granulated sugar, jalapeños, large shrimp, stovetop)
Chile Sauteed Shrimp
2 tablespoons canola oil
3 pounds large shrimp, peeled and deveined
2 jalapeños, thinly sliced
4 teaspoon sugar
1/2 teaspoon sea salt
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1. Heat oil in large skillet over high heat.
2. Add shrimp, chile peppers and pepper to taste. Saute 3 to 5 minutes, stirring constantly. Add sugar and cook 1 to 2 minutes longer until shrimp are pink. Toss with salt. Serve shrimp alongside a mixed green salad. Makes 8 servings (6 cups total)
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