Monday, January 13, 2014
So when I gave David the "Pie of the Month" club this year. It really was a win win for both of us. He get's his favorite dessert, pie, and I get to hone my baking skills. And I get pie.
Here's the recipe below so you too can make the best banana cream pie ever!
1 blind baked 9-inch crust
3/4 c sugar
3 T. Cornstarch
1 T. All purpose flour
A dash salt
1 1/2 c whole milk
1 1/2 c half and half
4 egg yolks
1 tsp vanilla extract
1 T. butter
4 banana's, barely ripe, quite firm with no brown spots on the skin but no green either
1 1/2 c heavy cream
2-3 T powdered sugar
Have a clean bowl near the store.
In a medium saucepan, combine the sugar, cornstarch, flour and salt. Whisk in the milk and half and half. Whisk in the egg yolks, on e at a time.
Cook the custard, whisking steadily, until it thickens and begins to boil. Take care to whisk the sides and the bottom of the pan to prevent lumps of custard from forming. Once it boils, cook the custard two or three minutes more, whisking constantly. Take the custard off the heat.
Add the vanilla extract and butter. Stir until combined. pour the custard into the bowl and lightly press a sheet of plastic wrap onto the surface. Chill fully, until the custard is thick enough to hold its shape when the pie is sliced. This can take 4-8 hours.
When you are ready to assemble, slice two of the banana's and spread them in the bottom of the crust. Spoon half the custard over them. Slice the other two bananas and cover them with the rest of the custard. Make sure all the bananas are fully covered.
Whip the cream and add the powdered sugar until stiff. Add some vanilla if you desire. Spoon or pipe it over the top of the pie.
Chill until serving.
Friday, November 22, 2013
So my attempt yesterday? Graham Crackers.
Yep. My own Graham Crackers.
You see David eats these as if they were going out of style. He's pretty specific about what brand he likes (Honey Maid) and how he eats them (dunked in milk) So when I saw an episode of Alton Brown's Good Eats where he made his own a few years ago, it's always been on my bucket list of things to cook.
And they were wonderful! They even passed David's dunk test. They reminded me of a crunchy textured gingerbread. I think next time I'll replace half of the molasses with honey for more of a honey graham flavor.
But you should give them a try. Just roll them REALLY thin. I thought I was about at the 1/8 inch mark, but now they're cooked they're a little thicker than I prefer.
I will make them again and I'm thinking next time I'll make some homemade marshmallows to go with them to create the ultimate S'more!
If you want to try I've included the recipe. If you don't have a kitchen scale to weigh your ingredients here's a handy calculator that should change it for you. Oh I buy my graham flour on Amazon.com. Some health food stores carry it, and there are recipes out there that tell you how much wheat bran and germ you can add to white four to make it...just google it.
8 3/8 ounces graham flour
1 7/8 ounces all-purpose flour
3 ounces dark brown sugar
3/4 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/8 teaspoon ground cinnamon
3 ounces unsalted butter, cut into 1/4-inch cubes and chilled
2 1/4 ounces molasses
1 1/2 ounces whole milk
1/2 teaspoon vanilla extract
Place both flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine. Add the butter and pulse until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute. Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes. Preheat the oven to 350 degrees F. Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper. Roll the dough out until it is 1/8-inch thick. Slide the rolled dough and parchment paper onto a half sheet pan. Remove the top sheet of parchment paper and cut the dough, using a rolling pizza cutter into 2-inch square pieces, by making vertical and then horizontal cuts all the way across the dough. Trim off any excess. Using a fork, poke holes all over the top of the dough. Leave the crackers on the pan and bake on the middle rack of the oven for 25 minutes or until the edges just start to darken. Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely. Once completely cool, break into individual crackers and store in an airtight container for up to 2 weeks.
Monday, April 19, 2010
This recipe always reminds me of spring. It's a easy recipe that is so full of lemon flavor. I could eat the whole thing!
1 package angel food cake mix
1 can sweetened condensed Milk
1/3 c lemon juice
2 tsp grated lemon rind
4-6 drops yellow food coloring
1 4oz container frozen whipped topping
½ c flaked coconut tinted yellow if desired
Preheat oven to 380. Line 15x10 inch jellyroll pan with aluminum foil, extending foil 1 inch over ends of pan. Prepare cake mix as package directs. Spread batter evenly into prepared pan. Bake 30 minutes or until op springs back when lightly touched. Immediately turn onto towel sprinkled with confectioners’ sugar. Peel off foil; beginning at narrow end, roll up cake with towel, jellyroll fashion. Cool thoroughly. Meanwhile, in medium bowl, combine sweetened condensed milk, lemon juice, rind and food coloring if desired; mix well. Fold in whipped topping. Unroll cake; trim edges. Spread with half the lemon filling; reroll cake. Place on serving plate seam side down; spread remaining filling over roll. Garnish with coconut. Chill thoroughly. Store in refrigerator.
Tuesday, February 23, 2010
1 cup all-purpose flour
1/2 cup butter (1-stick)
1/4 teaspoon salt
1 cup water
4 large eggs
2 pkgs. (3.4 oz) French Vanilla Instant Pudding
2 1/2 cups cold milk
8 ounces cream cheese, softened (room temperature)
1 container (12 oz) Cool Whip
3 ounces semi-sweet chocolate chips
2 tablespoons butter
3 tablespoons milk (3 to 4 tbsp as needed for a thin glaze)
1 cup confectioners sugar
To Make Cake: Preheat oven to 400 degrees F. Bring the water, butter and salt to boil until butter is melted. Add the flour all at once and mix rapidly with a wooden spoon. Stir until the mixture leaves the sides of pan and forms a ball. Lower heat and continue stirring for 2 to 3 minutes to dry dough. Dough should be soft but not sticky. Cool slightly. Add eggs, one at a time, beating thoroughly after each addition until completely smooth. Spread in an ungreased 9- by 13-inch baking pan. Bake until golden brown, about 35 minutes. Crust will puff up the sides of the pan while in the oven. When removed from the oven, prick bubbles with a fork. Let cool.
To Make Filling: Using an electric mixer, beat the pudding mix, milk and softened cream cheese together until thoroughly blended. Fold in Whipped topping. Spread pudding mixture over the baked and cooled eclair crust. .
To Make Chocolate Syrup Topping: Melt chocolate chips and butter. Add confectioners sugar and milk alternately until a thin glaze forms. Pour or drizzle over Cool Whip. Refrigerate at least 1 hour before serving.
**Usually, I just buy a dove chocolate ice cream topping. When I do this I soften it in the microwave and put some directly on the crust, then the filling, and then more on the top!
Thursday, December 17, 2009
4 oz Neufchatel Cheese (1/3 less fat cream cheese)
1/2 c sugar
2 tsp vanilla
1 tsp ground cinnamon
2 eggs plus 2 egg whites
5 cups fat free milk divided
1 French Baguette, ends trimmed cut into 20 slices
1 pkg (12 oz) frozen unsweetened raspberries (I didn't use them all)
1 pkg (4 serving size) vanilla flavored instant pudding
First: Beat cream cheese sugar vanilla and cinnamon with electric mixer until well blended. Add eggs and egg whites one at a time mixing well after each addition. Gradually add 2 cups of milk, beating until well blended.
Second: Arrange the baguettes in a greased 9x13 baking dish (my baguette was really skinny and so all 20 pieces fit, if your is bigger you may not get quite as many pieces in it) Sprinkle the frozen raspberries on top. Pour cream cheese mix on the bread. Let stand for 30 minutes. Preheat oven to 350.
Third: Bake for 40 minutes or until golden brown. Meanwhile bring remaining 3 cups of milk just to a boil in a saucepan; gradually add the dry pudding, whisking well until blended. Remove from heat; let stand for 5 minutes.
To serve: Cut french toast into serving slices. Serve topped with the custard sauce and any extra raspberries you may have.
To make this ahead of time assemble everything as directed. Cover and refrigerate several hours or overnight. When ready to serve, bake uncovered at 350 for 40-45 minutes, prepare custard sauce and serve as directed.
Tuesday, August 18, 2009
Zucchini Brownies...mmmm...these are the the best brownies ever! They are so moist and the frosting is fudgie and so chocolaty. Thanks to my friend Stacy for sharing it with me. I have to freeze any left over zucchini in 2 c increments in the freezer so I can have them year round. I'll post the recipe here and on my recipe blog so everyone can share in the yummy goodness. Enjoy!
2 c flour
1/3 c baking cocoa
1 1/2 t baking soda
1 t salt
2 c shredded zucchini
1 1/2 c sugar
3/4 c oil (I have used 1/2 c and it works too, I'm going to keep cutting it until it doesn't!)
1/2 c walnuts (optional)
2 t vanilla.
1-Mix: flour, cocoa, salt, soda in a mixing bowl.
2-In a separate bowl Combine zucchini sugar and oil. Stir in vanilla. Add dry ingredients and mix until combined.
3-Pour into a greased 9x13 pan and bake at 350 for 35-40 minutes. Cool for 30 minutes before frosting.
1/4 c butter
1 c white sugar
1/4 c milk
1/2 c semi sweet chocolate chips
1/2 c mini marshmallows
1 t vanilla
In a saucepan bring butter, sugar and milk to a boil. Boil on medium and stir for 1 minute. Remove from heat and stir in chocolate chips and marshmallows until melted. Spread on top of brownies while warm.
Monday, July 6, 2009
4 T superfine sugar
1 1/4 c milk
1 envelope unflavored gelatin
3 T water
1 1/4 c heavy cream
1/2 c dark chocolate chips
1/2 c white chocolate chips
1/2 c milk chocolate chips
Line a 1lb loaf pan with parchment paper. Separate the eggs, putting each white in a separate container. Place the egg yolks and sugar in a large mixing bowl and beat until well combined. Place the milk in a pan and heat gently stirring, until almost boiling. Pour the milk into the egg yolks, beating while you do so.
Set the bowl of egg and milk over a pan of gently simmering water and cook, stirring, until the mixture thickens enough to thinly coat the back of a wooden spoon. (I tried a double boiler, but I got impatient and poured it into a regular pan and just stirred carefully!)
Sprinkle the gelatin over the water in a small heatproof bowl and allow to become spongy. Place over a pan of hot water and stir until dissolved. Stir into the hot mixture. Set aside to cool.
Whip the cream until just holding its shape. Fold into the egg custard, then divide the mixture into 3 equal parts. Melt the 3 types of chocolate separately. Fold the dark chocolate into one egg custard portion. Beat one egg white until standing in soft peaks and fold into the dark chocolate custard until combined. Pour into the prepared pan and level the top. Chill in the coldest part of the refrigerator until just set. Leave the remaining mixtures at room temperature.
Fold the white chocolate into another portion of the egg custard. Beat another egg white and fold in. Pour on top of the dark chocolate layer and chill quickly. Repeat with the remaining milk chocolate and egg white. Chill until set.
To server carefully turn out onto a serving dish and decorate with chocolate curls!
1 Salmon Fillet
Monday, May 18, 2009
1 package chocolate sandwich cookies
1 package (8 oz) cream cheese, softened
4 T butter or margarine softened
1 cup confectioners' sugar
2 pkg (3.4 oz each) instant vanilla pudding mix
3 1/2 c cold milk1 carton (12 oz) frozen whipped topping, thawed
1 new flowerpot (8x10 inches)
candy gummy worms
In a food processor or blender, crush cookies until fine. Set aside. In a mixing bowl, beat cream cheese, butter and sugar until smooth. In another bowl, mix pudding and milk until well blended. Fold into cream cheese mixture. Fold in whipped topping. Line flowerpot with foil. Alternate layers of crumbs and pudding ending with crumbs. Chill several hours or overnight. Decorate with silk flowers and gummy worms.
Thursday, April 16, 2009
4 Tbsp Sugar
3 Cups warm water
Mix gently and then let it work for 10 min.
2 tsp Salt
7 Cups Flour
Mix for 10 Min.
Let it rise for 10 -15 min or until doubled in size.
Divide in 1/2 and roll out into a rectangle shape about1/2" thick.
Cut into strips with pizza cutter, fold strip in half and twist together.
Place on cookie sheet that is coated with melted butter.
Brush on top with melted butter. Sprinkle with garlic salt, parmesean cheese, sesame seeds, and salad supreme.
Bake at 400 for 15-20 min.
Wednesday, April 15, 2009
Boil together until tender:
4 carrots sliced
4 stalks broccoli crowns, separated
2 green onions sliced
Drain vegetables and save 1 1/4 c of the vegetable water
Mix over heat
1/4 c butter
1/3 c flour
until combined and slowly add
2 1/2 c half and half (I like the fat free stuff)
1 1/4 c vegetable water
5 chicken bullion cubes
mix until thickened and add back vegetables
Top with shredded cheese and serve with crusty bread, or Kathy's Breadsticks.
Tuesday, February 17, 2009
Monday, November 3, 2008
5 tbs all-purpose flour
2 tbs unsweetened cocoa powder
3.5 tbs sugar
1/8 tsp baking soda
1/8 tsp salt
mix these ingredients together and add
3.5 tbs milk
2 tbs oil
1/2 tsp vanilla
add in choc. chips, nuts, whatever sounds good.
Nuke it for 1 min 45 seconds in the microwave. let cool and enjoy! also...this has a tendency to come over the top.. helps to open your microwave at around 50 seconds left and let it deflate a bit
Saturday, September 6, 2008
Mash 3 or 4 peaches
Add: 1 C sugar 2 Tbsp Cornstarch and 1/2 c water.
Cook until clear and thick.
Add: 1 tsp almond extract 2 Tbsp Butter.
Cut fresh sliced peaches in cooked pie crust. pour the above mixture ofer fresh sliced peaches. Let cool. Top with ice cream.
(If you have left over sauce, save it in the fridge to top your ice cream with later, or sometimes I just eat it with a spoon!)
1 cup sugar
2-1/4 cups water
2 envelopes unflavored gelatin
1-1/2 cups sour cream
1-1/2 teaspoons vanilla extract
1-1/2 cups heavy whipping cream, whipped
1 package (10 ounces) frozen sweetened raspberries
Directions: Dissolve sugar and gelatin in water over low heat. Remove from stove; stir in the sour cream and vanilla until smooth. Chill the mixture until slightly thickened (like unbeaten egg whites). Fold in whipped cream with wire whisk until well blended. Layer with raspberries in dessert cups. Chill until set. It will be thick like a jello, but much creamier and yummier!
Monday, August 4, 2008
2 cups boiling water
1 cup baking cocoa
1 cup butter, softened
2-1/2 cups sugar
1-1/2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 quart fresh strawberries
1 cup (6 ounces) semisweet chocolate chips, melted
2/3 cup shortening
1 package (32 ounces) confectioners' sugar
1/2 cup water
1-1/2 cups semisweet chocolate chips
1/3 cup heavy whipping cream
Chocolate shavings and additional confectioners' sugar, optional
Directions: In a small bowl, stir water into cocoa until blended; set aside. In a large mixing bowl, cream butter, sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with cocoa mixture, beating well after each addition. Pour into two greased and floured 9-in. heart-shaped pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Slice 10 strawberries; set aside. Dip remaining whole strawberries into melted chocolate, about three-fourths to top. Place on a waxed paper-lined baking sheet; refrigerate until set. For frosting, cream shortening and confectioners' sugar in a large mixing bowl until light and fluffy; gradually add water, beating until smooth. Spread between layers and over top and sides of cake. Set aside to dry, about 30 minutes. For icing, heat chocolate chips and cream in a saucepan over medium heat until chocolate is melted, stirring occasionally. Spread over frosted cake until smooth. Refrigerate until set. Before serving, arrange two rows of sliced strawberries on top of cake in a heart shape. Fill center with chocolate shavings and dust with confectioners' sugar if desired. Place dipped strawberries around base. Store in the refrigerator. Yield: 10-12 servings.
5 egg yolks
1 cup sugar
4 lemons, zested and juiced
1 stick butter, cut into pats and chilled
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.
Combine garlic powder, seasoned salt, basil, oregano, and black pepper; rub seasoning all over the pork tenderloin. Wrap pork with bacon and secure with toothpicks. Coat well with olive oil. Place in a 9x13 pan and bake uncovered in a 375F oven for 1 hour. Make sure the bacon is really done. Remove and wrap in foil. Let stand for 30 minutes before slicing
Saturday, July 19, 2008
2 pkg lemon jello (the small ones)
2 c hot water
2 cups 7-up
Crushed pineapple (drained)
1 c marshmallows
Dissolve jello in the water, add the 7-up. Chill until partly set, and add pineapple, marshmallows, and bananas.
1/2 c pineapple juice
2 T flour
1 egg beaten
1/2 c sugar
2 T butter
1/2 c Whipped Cream
Shredded Cheddar Cheese
Mix juice, flour, egg and sugar together and cook until thick. Cool. Add whipped cream. Spread on top of the set salad, and sprinkle with the grated cheese on the top.
Monday, June 30, 2008
From Taste of Home Magazine
3/4 cup butter, softened
3/4 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
Red and green gel food coloring
1/3 cup chocolate chips
1 teaspoon sesame seeds
In a large mixing bowl, cream butter and sugar. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture. Set aside 1 cup of dough. Tint remaining dough red; shape into a 3-1/2-in.-long log. Wrap in plastic wrap. Tint 1/3 cup of the reserved dough green; wrap in plastic wrap. Wrap remaining plain dough. Refrigerate for 2 hours or until firm. On a lightly floured surface, roll plain dough into a 8-1/2-in. x 3-1/2-in. rectangle. Place red dough log on the end of a short side of the rectangle; roll up. Roll green dough into a 10-in. x 3-1/2-in. rectangle. Place red and white log on the end of a short side on green dough; roll up. Wrap in plastic wrap; refrigerate overnight. Unwrap and cut into 3/16-in. slices (just less than 1/4 in.). Place 2 in. apart on ungreased baking sheets. Cut chocolate chips into small pieces. Lightly press raisin bits and sesame seeds into red dough to resemble watermelon seeds. Bake at 350° for 9-11 minutes or until firm. Immediately cut cookies in half. Remove to wire racks to cool. Yield: about 2 1/2 dozen.
I usually double the recipe because it just doesn't seem to make enough cookies for us. That may be because I resemble the cookie monster in more ways than one!
Sunday, June 22, 2008
3 c sliced fresh strawberries
1/4 c sugar
2 c flour
3 T sugar, divided
3 t baking powder
1/2 t salt
1 c heavy whipping cream
1/2 c plus 1 T butter melted, divided
1/2 c miniature semisweet chocolate chips
In a small bowl combine strawberries and sugar; cover and refrigerate until serving.
In a large bowl, combine the flour, 2 T sugar, baking powder and salt. In a small bowl, combine cream and 1/2 c butter stir into dry ingredients until a thick batter forms. Gently stir in chocolate chips.
Drop by 1/3 cupfuls onto a greased baking sheet. Brush with remaining butter; sprinkle with remaining sugar. Bake at 375 for 18-20 minutes or until golden brown. Remove to wire racks to cool.
Cut biscuits in half horizontally Spoon fruit onto bottom halves. top with whipped cream if desired; replace biscuit tops. Serve immediately.
***These are wonderful still slightly warm out of the oven. But I didn't like them too well left over the next day, so now I half the recipe for my family! Enjoy
Saturday, May 3, 2008
Tuesday, April 8, 2008
1/4 c butter melted in 8x8 pan
2 t sugar
2 t baking powder
1 1/4 c flour
1 t salt
2/3 c milk
Mix dry ingredients and add milk. knead. Roll into an 8 inch square. Cut dough in 1/2 strips. Dip in hot butter on both sides. Squish them in the pan if you need too. Cook at 450 for 15-20 minutes, until golden.
Wednesday, March 5, 2008
Left Over Ham* cubed
1/2 c onion, chopped
1 clove garlic minced
1 pt heavy cream
1 can chicken broth
2 cans Great Northern Beans
2 tsp salt (or to taste)
1/8 t pepper
1 T Worchesterchire sauce
Mix all ingredients except cream and heat through. Remove from heat and add cream. Return to heat on low until warmed through, you don't want to boil the soup after the cream has been added.
*A great way to cook your ham is to take a butt or shank portion, put it in a turkey bag, and pour a liter of sprite (with sugar) over the top of it. Slip it in the oven at 225 for at least 8 hours. Very inexpensive (if you get the ham on sale) and delicious!
2 lb inexpensive beef roast cut in cubes
Fresh ground black pepper
3 T butter
2 T canola oil
4 T minced shallot
1 1/2 t minced garlic
1 1/2 lb mushrooms thickly sliced
3-3 1/2 c beef stock
1/2 T Dijon mustard blended into 2T of the beef stock
2 beef bouillon cubes dissolved in beef stock
4 T sour cream
1-Place beef cubes in pressure cooker with a little water and pressure cook until they are tender and done*
2-Heat an electric skillet to it's hottest temperature. Add 1 T butter and 1 T oil. Add shallot, garlic and mushroom to the skillet and saute until brown. Add a couple teaspoons flour over the top of the vegetables and toss to coat. Salt and pepper the mixture.
3-Deglaze the pan with a little beef stock, scrape up any stubborn yummy bits on the bottom.
4-Add the meat (drained please),and mustard to the skillet. Add the beef stock to barely cover and simmer for about 20 minutes stirring occasionally, and adding another sprinkling of flour if sauce needs to thicken more.
5-Stir in sour cream and serve over egg noodles or rice.
*If you don't have a pressure cooker, brown the meat before you cook the vegetables. Remove it while you saute the mushrooms and add back in in step 4. Increase cooking time to 45 minutes to an hour to make meat fall off the bone tender. You may have to use more beef stock too.
1 Tablespoon coriander seeds
1/2 t cumin powder
1/2 t curry powder
1/4 t cinnamon
1 t salt
2 t sugar
1/2 C peanuts (or more to taste)
2 T sesame oil
2 T neutral vegetable oil
2 lb chicken breast cut into 1 inch cubes
1-Toast coriander in a skillet until it starts to smoke. Let cool and then grind with a mortar and pestle (or back of spoon in glass bowl, or rolling pin in a ziploc!) Combine other spices in small bowl.
2-Chop peanuts in a food processor until they are small crumbs add spices. While pulsing drizzle in oils to make a paste
3-Rub the paste on the chicken and allow to refrigerate at least 8 hours or overnight.
4-Thread the chicken on skewers. Heat up your broiler and broiler pan (or you can cook them on your grill outside) Turn them often until the past is dark and the chicken is cooked through.
1 1/2 C all purpose flour
3/4 c butter, softened
1/4 c and 2 Tab confectioners sugar
1 1/2 c sugar
3 T all purpose flour
3/4 t baking powder
3 T lemon juice
1 1/2 t grated lemon peel
Additional confectioners' sugar
1-In a bowl, combine the flour, butter and confectioners sugar. Pat into an ungreased 9x13 baking dish. Bake at 350 for 20 minutes.
2-For filling, in a small bowl beat eggs. Add the sugar, flour, baking powder, lemon juice, and peel; beat until frothy. Pour over the crust. Bake 25 minutes longer or until light golden brown.
Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.
Friday, February 15, 2008
Our meal consisted of:
Bacon Wrapped Water Chestnuts for an appetizer, followed with a cold strawberry soup. For the main course we had corn, and garlic mashed potatoes. David and I had lobster tails, and the kids had shrimp. We finished the night with a chocolate custard for dessert.
1 stick butter
3/4 c. brown sugar
6 tbsp. ketchup
1 tsp. dried mustard
3 tbsp. Worcestershire sauce
4 cans whole water chestnuts
Cut bacon into pieces big enough to wrap around water chestnut. I use a toothpick to hold everything in place. Cook seam down in cake pan or something deep enough to hold excess grease at 350 degrees until browned. Drain on paper towels.
Meanwhile melt butter in saucepan and add remaining ingredients. Stir until mixture is simmering. Pour over baked chestnuts and stir gently to combine.
1 16 oz pkg frozen whole strawberries, thawed
1 c sour cream
1 c half and half
2 T Grenadine Syrup
Place strawberries in blender or food processor. Cover. Process until well-blended. Add remaining ingredients. (Sugar to taste). Mix well.
Chill several hours or overnight. Makes eight 1/2 cup servings
Uncooked shrimp (1 lb)
For the Brine
1/4 c kosher salt
1/4 c sugar
1 c water
2 c ice
Shell and devein the shrimp (I make sure when I buy them they are already this way) Place the cleaned shrimp into a bowl withe the brine ingredients and refrigerate for 20-25 minutes.
Place a baking sheet or boiler pan under the oven broiler and preheat for 5 minutes. Remove shrimp from the brine and drain thoroughly. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil.
Place shrimp on to the sizzling sheet pan and return to broiler immdeiately. After 2 minutes, turn the shrimp with a pair of tongs. Return to the broiler for 1 minute. Serve hot or cold.
2 T Sugar
3/4 c half and half
1 c semisweet chocolate chips
1 t vanilla
In a small saucepan combine the egg, sugar and salt. Wisk in cream. Cook and stir over med heat until mixture reaches 160 and coats the back of a metal spoon
Remove from heat, whisk in chocolate chips and vanilla until smooth. Pour into small dessert dishes. Cover and refrigerate for 8 hours or overnight. Garnish with whipped cream. 4 servings.
Thursday, February 14, 2008
So anyway, put your cookie dough into a ramekin (my friend even did it in her muffin tins). Cook the cookie until it's golden around the edges but still a little bit undone in the middle. Pull them from the oven and top with a scoop of ice cream and drizzle with chocolate and carmel. Eat while the cookie's hot! If you wait the cookie becomes just a cookie and not this wonderful, melty, dreamy desert.
At the resturaunt they have all different kinds of cookies to choose from-oatmeal raisin, white chocolate macadamia nut, chocolate chunk, toffee, and M&M. I really like the chocolate chunk, with the toffee as a close second!
I think this may even be better than cheesecake. :)
I'll also try to categorize things so you can find them easier.