Tuesday, December 6, 2011
Peppernuts
The recipe I used is:
5 1/2 C flour
1 1/2 c cornstarch
6 t baking powder
1 1/2 t salt
1 t black pepper
1 1/2 t ground cardamom
1 1/2 t ground cinnamon
3/4 t ground cloves
3 c butter or margarine
3/4 t vanilla extract
3 c sugar
3/4 c cream or canned milk
2 c finely chopped blanched almonds (I omitted these)
Blend the first 8 ingredients together and set aside.
Cream butter with extract. Gradually add sugar, beating till light and fluffy after each addition.
Alternately add dry ingredients in fourths and cream in thirds to creamed mixture; mixing until well blended. Stir in almonds. Chill dough. ( If you chill for too long it gets flaky and makes it hard to work with...so I would say no longer than an hour for chilling.)
Shape into small balls about 3/4 in in diameter or roll dough into long skinny snakes and cut into 1/2 in pieces. (I did the later.) Place 1 in apart on ungreased cookie sheet.
Bake at 350 for 9 min or until golden brown. Transfer to cooling racks or dish towel.
Wednesday, May 11, 2011
DisneyWorld Cheddar cheese soup
This is a recipe out of our Disneyworld cookbook. We ate this soup at an international dinner at Epcot just before watching the fireworks over the lake. There were sooooo many good foods there, but this soup stood out as everyone's absolute favorite. It's not for the calorie conscious, but in small portions with crusty bread and salad, it's fabulous.
Canadian Cheddar Cheese Soup
1/2 Lb bacon, cut into 1/2 inch pieces
1 Medium red onion
3 celery ribs, cut into 1/4 inch pieces
4 tbsp butter
1 Cup all-purpose flour
2 Cups chicken stock
4 Cups milk
3/4 Lb grated white cheddar cheese (we use Tillamook vintage white)
1 tbsp Tabasco sauce
1 tbsp Worcestershire sauce
salt, and freshly ground pepper, to taste
1/2 Cup warm beer
chopped scallions or chives, for garnish
1. In a 4 or 5 quart dutch oven or stock pot, cook the bacon, stirring over medium heat about 5 minutes or until lightly browned.
2. Add the red onion, celery, and butter, and saute until the onion has softened, about 5 minutes.
3. Add the flour and cook, stirring constantly, for about 4 minutes over medium heat. Whisk in chicken stock and bring to a boil for 1 minute. Reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
4. Add the milk and continue to simmer for 15 minutes. Do not boil after you add the milk.
5. Remove from the heat and stir in the cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper until the cheese is melted and the soup is smooth. Stir in warm beer. If the soup is too thick, add some warm milk.
6. Serve the soup hot, garnished with the chopped scallions or chives.
They suggest drinking a double-fermented, dark, Canadian beer with this soup because its robust flavor compliments the smooth, earthy flavor of the soup.
I hope you enjoy it as much as our family has!!
Canadian Cheddar Cheese Soup
1/2 Lb bacon, cut into 1/2 inch pieces
1 Medium red onion
3 celery ribs, cut into 1/4 inch pieces
4 tbsp butter
1 Cup all-purpose flour
2 Cups chicken stock
4 Cups milk
3/4 Lb grated white cheddar cheese (we use Tillamook vintage white)
1 tbsp Tabasco sauce
1 tbsp Worcestershire sauce
salt, and freshly ground pepper, to taste
1/2 Cup warm beer
chopped scallions or chives, for garnish
1. In a 4 or 5 quart dutch oven or stock pot, cook the bacon, stirring over medium heat about 5 minutes or until lightly browned.
2. Add the red onion, celery, and butter, and saute until the onion has softened, about 5 minutes.
3. Add the flour and cook, stirring constantly, for about 4 minutes over medium heat. Whisk in chicken stock and bring to a boil for 1 minute. Reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
4. Add the milk and continue to simmer for 15 minutes. Do not boil after you add the milk.
5. Remove from the heat and stir in the cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper until the cheese is melted and the soup is smooth. Stir in warm beer. If the soup is too thick, add some warm milk.
6. Serve the soup hot, garnished with the chopped scallions or chives.
They suggest drinking a double-fermented, dark, Canadian beer with this soup because its robust flavor compliments the smooth, earthy flavor of the soup.
I hope you enjoy it as much as our family has!!
Grilled Pork Tenderloin with Pineapple Salsa
We are NOT pork people. Not because we don't like it, but because we just don't know how to cook it and never think to buy it. We recently found this recipe in "Cook this, Not that" and we really like it.
1 Lb Pork tenderloin
1 tbsp Dijon or grainy mustard
1/2 tbsp honey
1/2 tbsp chili powder
salt and pepper to taste
4 (1/2 inch thick) slices pineapple, core removed
(Fresh or canned works fine)
1 Red onion, minced
1 Jalapeno pepper, minced
1/2 Cup chopped fresh cilantro
Juice of 1 lime
Preheat grill. Combine the mustard, honey, chili powder and a good sprinkle of salt and pepper and rub all over the tenderloin. Place the pork and the pineapple slices on the grill. Grill the pineapple for 2-3 minutes per side, until lightly charred and softened. Grill the tenderloin, turning once or twice, for about 10 minutes, until lightly charred and firm (but yielding) to the touch (an internal thermometer should read no more than 160F). Let the pork rest for at least 5 minutes.
While the pork rests, chop the pineapple into bite-sized pieces. Combine with the onion, jalapeno, cilantro and lime juice. Season with a bit of salt and pepper. Slice the pork and serve with salsa on top.
This is such a fresh and light tasting meal. And only 210 Calories per serving! It's also a great change to your normal grilling foods.
1 Lb Pork tenderloin
1 tbsp Dijon or grainy mustard
1/2 tbsp honey
1/2 tbsp chili powder
salt and pepper to taste
4 (1/2 inch thick) slices pineapple, core removed
(Fresh or canned works fine)
1 Red onion, minced
1 Jalapeno pepper, minced
1/2 Cup chopped fresh cilantro
Juice of 1 lime
Preheat grill. Combine the mustard, honey, chili powder and a good sprinkle of salt and pepper and rub all over the tenderloin. Place the pork and the pineapple slices on the grill. Grill the pineapple for 2-3 minutes per side, until lightly charred and softened. Grill the tenderloin, turning once or twice, for about 10 minutes, until lightly charred and firm (but yielding) to the touch (an internal thermometer should read no more than 160F). Let the pork rest for at least 5 minutes.
While the pork rests, chop the pineapple into bite-sized pieces. Combine with the onion, jalapeno, cilantro and lime juice. Season with a bit of salt and pepper. Slice the pork and serve with salsa on top.
This is such a fresh and light tasting meal. And only 210 Calories per serving! It's also a great change to your normal grilling foods.
Shwartzie Potatoes
I don't know why, but this is what my friend Tara calls them.
1 Can (10.75 oz) condensed cream of mushroom soup
1 Can (10.75 oz) condensed cream of chicken soup
1 container (8 oz) sour cream
1/2 Cup milk
1/4 Teaspoon pepper
1 Package (30 oz) frozen shredded hash brown potatoes (we prefer to use diced for texture)
8 medium green onions, sliced (1/2 Cup)
1 Cup Shredded cheddar cheese (4 oz)
Heat oven to 350F. Grease 13X9 casserole dish.
Mix soups, sour cream, milk and pepper in large mixing bowl. Stir in potatoes and onions. Spoon into baking dish.
Bake uncovered for 30 minutes. Sprinkle with cheese. Bake uncovered for 15-20 minutes until golden brown on top and bubbly around edges.
1 Can (10.75 oz) condensed cream of mushroom soup
1 Can (10.75 oz) condensed cream of chicken soup
1 container (8 oz) sour cream
1/2 Cup milk
1/4 Teaspoon pepper
1 Package (30 oz) frozen shredded hash brown potatoes (we prefer to use diced for texture)
8 medium green onions, sliced (1/2 Cup)
1 Cup Shredded cheddar cheese (4 oz)
Heat oven to 350F. Grease 13X9 casserole dish.
Mix soups, sour cream, milk and pepper in large mixing bowl. Stir in potatoes and onions. Spoon into baking dish.
Bake uncovered for 30 minutes. Sprinkle with cheese. Bake uncovered for 15-20 minutes until golden brown on top and bubbly around edges.
Au Gratin Potatoes
This is a recipe I've recently found on Allrecipes that I love. For all those holiday and family gatherings when you're asked to bring a potato dish, this one gets rave reviews and you never have leftovers.
4 Russet potatoes, sliced into 1/4 inch slices
1 Onion sliced into rings
Salt and Pepper to taste
3 Tablespoons butter
3 Tablespoons all-purpose flour
1/2 Teaspoon salt
2 Cups Milk
1.5 Cups of Shredded cheddar cheese
Preheat oven to 400F (200C). Grease a 1 quart casserole dish. Layer the bottom with 1/2 the potatoes. Place all the onion rings on top of the potatoes and cover with remaining potatoes.
In a medium-size sauce pan, over medium heat, melt butter. Whisk in flour and salt and stir for one minute. Stir in milk and cook until mixture is thick. Stir in 1 Cup of cheese until fully melted. Pour mixture over potatoes. Sprinkle remaining shredded cheese over top and cover with aluminum foil.
Bake in oven 1.5 hrs or until potatoes are soft.
4 Russet potatoes, sliced into 1/4 inch slices
1 Onion sliced into rings
Salt and Pepper to taste
3 Tablespoons butter
3 Tablespoons all-purpose flour
1/2 Teaspoon salt
2 Cups Milk
1.5 Cups of Shredded cheddar cheese
Preheat oven to 400F (200C). Grease a 1 quart casserole dish. Layer the bottom with 1/2 the potatoes. Place all the onion rings on top of the potatoes and cover with remaining potatoes.
In a medium-size sauce pan, over medium heat, melt butter. Whisk in flour and salt and stir for one minute. Stir in milk and cook until mixture is thick. Stir in 1 Cup of cheese until fully melted. Pour mixture over potatoes. Sprinkle remaining shredded cheese over top and cover with aluminum foil.
Bake in oven 1.5 hrs or until potatoes are soft.
Saturday, February 19, 2011
Candy Bar Pizza
I got this recipe from one of the missionaries in Kenya. They are selling a cookbook to help raise money for adoption fees as they adopt a baby boy from Ethopia. He will make their 4th child. They are wonderful family and the cookbook is great. It only cost $12! If you are interested, here is their blog:
Candy Bar Pizza
1 1/4 sticks butter
1/2 c. sugar
1/2 c brown sugar, packed
1 egg
1/2 tsp vanilla
1 1/2 c flour
1/2 tsp baking soda
1/2 tsp salt
12 oz chocolate chips
1/2 c smooth peanut butter
6 regular size candy bars (I did half reeses and kit kat) We decided the kit kat side was better.
Preheat oven to 375. Lightly grease pizza pan. Cream together butter and sugars. Beat in egg and vanilla. Beat in salt and baking soda. Gradually beat in flour. Stir in one cup of the chocolate chips. Spread in prepared pan. Bake 15 – 20 min until lightly browned. Remove from oven and sprinkle with rest of chocolate chips. Drop peanut butter by spoonfuls over pizza. Return to oven for one minute. Gently spread chocolate and peanut butter over the pizza. Let cool slightly so as not to melt candy topping and then sprinkle with chopped candy bars. Let cool completely before cutting.
It’s pretty rich and can feed a lot of people but really yummy!!!
Thursday, January 13, 2011
Far-from-Disaster Cake
Taken from this blog. I haven't actually tried it but just reading the darn thing made me want to.... :)
Far-from-Disaster CakeAdapted from Epicurious
This recipe makes two 10” layers, three 8” layers, or roughly 36 cupcakes. Unfrosted and tightly wrapped, the cakes freeze beautifully for a month or two, so you can spread your generosity over multiple occasions.
3 oz fine-quality semisweet chocolate
1 ½ cups hot brewed coffee
3 cups sugar
2 ½ cups unbleached all-purpose flour
1 ½ cups unsweetened cocoa powder
2 tsp baking soda
¾ tsp baking powder
1 ¼ tsp salt
3 large eggs
¾ cup canola oil
1 ½ cups well-shaken buttermilk
¾ tsp pure vanilla extract
Preheat oven to 300 degrees. If you’re making cupcakes, line the wells of your pans with fluted paper liners, or grease and dust them with flour or cocoa. If you’re making larger cakes, grease pans and line bottoms with rounds of wax paper. Grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another (very) large bowl, beat eggs with an electric mixer until thickened slightly and lemon-colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed, bracing yourself against puffs of cocoa-and-flour dust, until just combined well.
Divide batter between pans. Bake in middle of oven 20 to 25 minutes for cupcakes, or 50 to 70 minutes for larger cakes, until a tester inserted in center comes out clean.
Cool cakes completely in pans on racks. Run a thin knife around edges of pans and remove cupcakes, or invert larger cakes onto racks. If making larger cakes, carefully remove wax paper. Cakes may be made one day ahead and kept, wrapped well in plastic wrap, at room temperature.
Ganache Frosting
Again, adapted from Epicurious
1 lb fine-quality semi-sweet chocolate
1 cup heavy cream
2 Tbs sugar
2 Tbs light corn syrup
½ stick (¼ cup) unsalted butter
Finely chop chocolate. In a 1 ½- to 2-quart saucepan, bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable. You may want to place the bowl in the fridge for a bit, but stir it now and then until it cools to your desired consistency. Spread.
Far-from-Disaster CakeAdapted from Epicurious
This recipe makes two 10” layers, three 8” layers, or roughly 36 cupcakes. Unfrosted and tightly wrapped, the cakes freeze beautifully for a month or two, so you can spread your generosity over multiple occasions.
3 oz fine-quality semisweet chocolate
1 ½ cups hot brewed coffee
3 cups sugar
2 ½ cups unbleached all-purpose flour
1 ½ cups unsweetened cocoa powder
2 tsp baking soda
¾ tsp baking powder
1 ¼ tsp salt
3 large eggs
¾ cup canola oil
1 ½ cups well-shaken buttermilk
¾ tsp pure vanilla extract
Preheat oven to 300 degrees. If you’re making cupcakes, line the wells of your pans with fluted paper liners, or grease and dust them with flour or cocoa. If you’re making larger cakes, grease pans and line bottoms with rounds of wax paper. Grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another (very) large bowl, beat eggs with an electric mixer until thickened slightly and lemon-colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed, bracing yourself against puffs of cocoa-and-flour dust, until just combined well.
Divide batter between pans. Bake in middle of oven 20 to 25 minutes for cupcakes, or 50 to 70 minutes for larger cakes, until a tester inserted in center comes out clean.
Cool cakes completely in pans on racks. Run a thin knife around edges of pans and remove cupcakes, or invert larger cakes onto racks. If making larger cakes, carefully remove wax paper. Cakes may be made one day ahead and kept, wrapped well in plastic wrap, at room temperature.
Ganache Frosting
Again, adapted from Epicurious
1 lb fine-quality semi-sweet chocolate
1 cup heavy cream
2 Tbs sugar
2 Tbs light corn syrup
½ stick (¼ cup) unsalted butter
Finely chop chocolate. In a 1 ½- to 2-quart saucepan, bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable. You may want to place the bowl in the fridge for a bit, but stir it now and then until it cools to your desired consistency. Spread.
Subscribe to:
Posts (Atom)