Yellow Pancake
from: homebasedmom
1 egg
1/4 cup milk
1 tsp vanilla
2 Tbsp flour
1 tsp melted butter
In a bowl whisk the egg. Add the milk, vanilla, flour and melted butter. Spray a small frying pan with nonstick spray and place over medium heat. When the pan is heated, pour enough batter into pan to cover the bottom of the pan. Cook until set and no longer runny. Watch carefully not to burn. Turn pancake over and cook 1 minute. Serve with lemon juice and powdered sugar.
GERMAN PANCAKES
From: Kitchen Monkey
6 eggs
1 cup flour
1 cup milk
½ tsp vanilla
1 Tbsp sugar
1/2 cup butter melted
1) Whisk everything together except the melted butter, which should be poured into a casserole dish. Once the bottom of the dish is well coated with butter, pour the rest of the ingredients in
2) Bake at 400 degrees for 20 minutes
3) sprinkle with powdered sugar
APPLE SYRUP
Kitchen Monkey
1 cup apple juice
1 Tbsp. cornstarch mixed with ½ cup sugar
1 Tbsp lemon or orange juice
cinnamon
nutmeg
1 Tbsp. butter
1) bring to boil on stove top then add butter if you're not afraid to be fancy
BUTTERMILK SYRUP:
unknown
1 1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter or margarine
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
confectioners' sugar
In a saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla. Dust pancake with confectioners' sugar; serve immediately with the syrup.
Wednesday, November 5, 2008
Wednesday, May 7, 2008
Desserts
Colorado Cake (Best ever Coffee Cake)
Erica Gilleland
Batter:
1 1/2 C Sugar
1/2 C butter
2 eggs
1 C buttermilk
3 C flour
2 tsp baking powder
1 tsp salt
Topping:
1 C chopped nuts
1 C brown sugar
4 TB flour
4 TB melted butter
4 tsp cinnamon
4 tsp water
Combine sugar, butter and eggs and blend well.Add dry ingredients alternately with milk.Spread half of batter in greased cake pan. Put 1/2 topping on top, swirl, repeat with remaining batter and topping.Swirl.Bake 30 minutes at 375. Let cool slightly and pour glaze over.
Glaze:
1/2 C sugar
1/4 C buttermilk
1/4 C butter
1/4 tsp soda
1 tsp vanilla
(substitute for buttermilk: Add 1 TB vinegar to milk and let stand a couple of minutes.)
Lemon Bars
Loraine
1 1/2 cups butter
3 cups flour
3/4 cup powdered sugar
Cut dry ingredients into butter with a pastry blender; mix well. Spread evenly into the bottom of a large cookie sheet (or, jelly roll pan). Bake at 350 degrees for 15 minutes; cool.
Mix together the following:
6 eggs
3 cups sugar
3/4 cup flour
1/3 cup lemon juice (or a little more, if desired)
1 1/2 tsp. baking powder
Pour over cooled crust, then bake at 350 degrees for 25 minutes. Once cooled, sprinkle desired amount of powdered sugar over the top. Cut into squares when ready to serve.
Apple Dumplings
pioneer lady...Thanks Jenny
2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 c. sugar
1 tsp. vanilla
cinnamon
1 c. Mountain Dew
1. Peel & core apples. Cut apples into 8 slices each. Roll each
apple slice up in a crescent roll. Place in a 9x13 greased pan.
2. Melt butter in a small pot. Add sugar & barely stir (you want it
all thick, gooey, & grainy). Pour soda around the edges of the pan &
down the middle.
3. Sprinkle with cinnamon to your liking & bake at 350 degrees for 40
minutes.
Peanut Butter Rice Krispy Treats
Amanda Davis
6c. Rice Krispy's
1c. corn syrup
1c. sugar
1c. peanut butter
~6oz. milk chocolate chips (these come in 12oz. bags, so half a bag)
~5.5oz. butterscotch chips (these come in 11oz. bags, so half a bag)
Measure Rice Krispy's into a large bowl. Set aside. Combine corn syrup and sugar in a medium size sauce pan. Heat over medium heat until sugar dissolves and mixture bubbles lightly in on sides of pan. Do not boil! Remove from heat. Stir in peanut butter until well mixed. Pour over Rice Krispy's. Stir until well coated. Press into a 9"x13" pan. (You don't need to grease it)
Melt chocolate and butterscotch chips together. Pour over Rice Krispy mix and spread to cover them. Refrigerate until chocolate is set up. Let sit at room temperature for 15+ minutes before cutting. (We keep them refrigerated and just pull them out when we want some and let them heat to room temperature). Enjoy!
Best Ever Caramel Apple Crisp
Apple Filling:
5 large Granny Smith apples - peeled, cored, and thinly sliced
1/2 cup white sugar
1 1/2 tablespoon all-purpose flour
1 teaspoon ground cinnamon
2 tablespoon lemon juice
Dash of nutmeg
Dash of Allspice
1/8 cup water
Crumble:
1 1/2 cups all-purpose flour
1 cup brown sugar
1 cup quick cooking oats
1 cup butter, softened
Caramel Sauce: may use pre made caramel sauce
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
DIRECTIONS
1. Preheat oven to 350 F (175 degree C).
2. In a medium size bowl (suggestion: add the apples to a ziploc bag, pour in the filling and let marinate while you finish with the rest of the recipe. apples and sauce can even be made the night before and refrigerated.), toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 9x13 inch pan.
3. In a heavy sauce pan over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble. May use ice cream topping caramel as well
4. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples and caramel.
5. Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).
Erica Gilleland
Batter:
1 1/2 C Sugar
1/2 C butter
2 eggs
1 C buttermilk
3 C flour
2 tsp baking powder
1 tsp salt
Topping:
1 C chopped nuts
1 C brown sugar
4 TB flour
4 TB melted butter
4 tsp cinnamon
4 tsp water
Combine sugar, butter and eggs and blend well.Add dry ingredients alternately with milk.Spread half of batter in greased cake pan. Put 1/2 topping on top, swirl, repeat with remaining batter and topping.Swirl.Bake 30 minutes at 375. Let cool slightly and pour glaze over.
Glaze:
1/2 C sugar
1/4 C buttermilk
1/4 C butter
1/4 tsp soda
1 tsp vanilla
(substitute for buttermilk: Add 1 TB vinegar to milk and let stand a couple of minutes.)
Lemon Bars
Loraine
1 1/2 cups butter
3 cups flour
3/4 cup powdered sugar
Cut dry ingredients into butter with a pastry blender; mix well. Spread evenly into the bottom of a large cookie sheet (or, jelly roll pan). Bake at 350 degrees for 15 minutes; cool.
Mix together the following:
6 eggs
3 cups sugar
3/4 cup flour
1/3 cup lemon juice (or a little more, if desired)
1 1/2 tsp. baking powder
Pour over cooled crust, then bake at 350 degrees for 25 minutes. Once cooled, sprinkle desired amount of powdered sugar over the top. Cut into squares when ready to serve.
Apple Dumplings
pioneer lady...Thanks Jenny
2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 c. sugar
1 tsp. vanilla
cinnamon
1 c. Mountain Dew
1. Peel & core apples. Cut apples into 8 slices each. Roll each
apple slice up in a crescent roll. Place in a 9x13 greased pan.
2. Melt butter in a small pot. Add sugar & barely stir (you want it
all thick, gooey, & grainy). Pour soda around the edges of the pan &
down the middle.
3. Sprinkle with cinnamon to your liking & bake at 350 degrees for 40
minutes.
Peanut Butter Rice Krispy Treats
Amanda Davis
6c. Rice Krispy's
1c. corn syrup
1c. sugar
1c. peanut butter
~6oz. milk chocolate chips (these come in 12oz. bags, so half a bag)
~5.5oz. butterscotch chips (these come in 11oz. bags, so half a bag)
Measure Rice Krispy's into a large bowl. Set aside. Combine corn syrup and sugar in a medium size sauce pan. Heat over medium heat until sugar dissolves and mixture bubbles lightly in on sides of pan. Do not boil! Remove from heat. Stir in peanut butter until well mixed. Pour over Rice Krispy's. Stir until well coated. Press into a 9"x13" pan. (You don't need to grease it)
Melt chocolate and butterscotch chips together. Pour over Rice Krispy mix and spread to cover them. Refrigerate until chocolate is set up. Let sit at room temperature for 15+ minutes before cutting. (We keep them refrigerated and just pull them out when we want some and let them heat to room temperature). Enjoy!
Best Ever Caramel Apple Crisp
Apple Filling:
5 large Granny Smith apples - peeled, cored, and thinly sliced
1/2 cup white sugar
1 1/2 tablespoon all-purpose flour
1 teaspoon ground cinnamon
2 tablespoon lemon juice
Dash of nutmeg
Dash of Allspice
1/8 cup water
Crumble:
1 1/2 cups all-purpose flour
1 cup brown sugar
1 cup quick cooking oats
1 cup butter, softened
Caramel Sauce: may use pre made caramel sauce
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
DIRECTIONS
1. Preheat oven to 350 F (175 degree C).
2. In a medium size bowl (suggestion: add the apples to a ziploc bag, pour in the filling and let marinate while you finish with the rest of the recipe. apples and sauce can even be made the night before and refrigerated.), toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 9x13 inch pan.
3. In a heavy sauce pan over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble. May use ice cream topping caramel as well
4. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples and caramel.
5. Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).
Friday, December 7, 2007
Chocolate Candy
Thanks to Aubri Andrus
She had a Chocolate Candy Class the other night and gave us these receipes.
Candy Making
There are several different ways to safely melt chocolate without scorching it or causing the chocolate to seize. If your chocolate has changed from a shiny liquid to a dull thick paste, the chocolate has seized. This can happen if the chocolate is burned, or if moisture gets into your chocolate. Chocolate melts at a very low temperature. Temperatures that feel comfortable for your finger can be too hot for chocolate. Chocolate does not mix well with moisture of any kind. The moisture from a damp spoon can contaminate a batch of melting chocolate. Once the chocolate has seized, it can not be un-seized, and must be discarded. So, keep these points in mind as you work with your chocolate!
Methods of melting chocolate:
1. Microwave: Place one or two pounds of coating chocolate in microwave safe bowl and microwave on high for 1 minute. Take out of the microwave and stir well. Keep in mind that the container will hold enough heat that to cause the chocolate to continue melting. Put chocolate back in the microwave for 20 seconds. Take out and stir. If the chocolate is still not completely melted, put it back in the microwave for 20 second intervals, stirring well after each, until chocolate is completely melted.
2. Heating Pad: Place one or two pounds of coating chocolate in a flat bottomed bowl. Turn your heating pad to medium heat and place bowl on pad. Chocolate will be melted and at a good dipping temperature in about two hours.
Note: Remember, never add water, milk or any other liquid to “thin” your chocolate! This will make the chocolate seize, and you will not be able to use the chocolate. If you need to thin your chocolate, you may purchase Paramount Crystals to add to your chocolate that will help thin the chocolate.
Coloring Chocolate:
White coating chocolate may be colored by adding Powdered Food Coloring. Powdered food coloring will not thicken the coating and should not change the flavor. Pastel colors such as pink, green blue or lavender only require a small amount of food coloring. If you are trying to achieve a darker color such as red or dark blue, use about 1 tsp of color to ½ cup melted coating. To achieve black colored chocolate, use milk or semi-sweet chocolate and add black powder until you get the desired shade.
Flavoring Chocolate:
Chocolate may be flavored with a Pure Oil Flavoring. Never use an extract flavoring, it may cause the chocolate to seize. Also keep in mind that chocolate easily takes on the flavor of other things. It is best to store chocolate in an air tight container so that it doesn’t take on the flavor of other foods in your pantry.
Storing Chocolate:
It is best to store chocolate at about 68-72 degrees, the temperature of a cool pantry or dark cabinet. Kept at this temperature, chocolate (assuming it isn't covering fruit or other perishables) has a shelf life of about a year. It is best not to store your chocolate in the freezer. When you freeze it, then thaw it out, you take the risk that your chocolate could bloom (or develop what looks to be a filmy white residue). But if you must freeze your chocolate, let it warm gradually to room temperature before you try cooking with it.
**Note: Many of these recipes call for White Coating Chocolate. I suggest using Guittard Vanilla Coating Chocolate because it has the best color and tastes good! My favorite kind of Milk chocolate is Merckens because I think it tastes the best!
Recipes
Peppermint Bark
1 lb. White Coating Chocolate
4-6 Crushed Candy Canes
Melt chocolate and stir in crushed candy canes. Pour on a cookie sheet lined with parchment paper. Add more crushed candy cane to the top if desired for decoration. Put in the freezer for 6-8 minutes or until chocolate has set. While chocolate is still cold, break into large and small pieces. Arrange on plate or in cellophane bag. This is a great Christmas gift for neighbors! **Notes: If you desire a stronger peppermint flavor, add a few drops of flavoring to your chocolate. You may also use fruit flavored hard candy or lemon drops in place of candy canes. Try pouring this mixture into your favorite mold!
Chocolate Popcorn
3 bags Popped Microwave Popcorn
1 lb. Melted Chocolate (you may use white or milk according to your taste!)
5-6 drops of Oil Flavoring (optional)
Pop three bags of microwave popcorn. Melt chocolate and stir in flavoring if desired. In a large bowl, combine popcorn and chocolate. Mix until popcorn is coated. Spread onto a parchment lined cookie sheet (at this point you may add M&M’s or other small candies while chocolate is still wet) and put in the freezer for 3-5 minutes or until the chocolate is set. Carefully break in pieces while popcorn is still cold and put in shiny cellophane bags or serve in a large bowl.
Rocky Road Candy
1 lb. Melted Milk Coating Chocolate
1 ½ C Mini Marshmallows
¾ C Roasted Whole Almonds, coarsely chopped
Add all three ingredients together in a large bowl. Mix well and spoon into paper candy cups. Top with chopped almonds if desired. Put into the freezer for 6-8 minutes or until set. You may also spoon out mixture onto a lined cookie sheet if desired. **Note: I couldn’t find roasted Almonds, so I made my own! I bought a bag of raw whole Almonds from Costco (they are delicious by themselves!). Then I put a small amount on a shallow pan under the broiler for about 5-10 minutes, stirring occasionally. After cooling, I coarsely chopped them. You may also use slivered (not sliced) almonds without the skin, but they do not need to be broiled for as long. BE CAREFUL!! It is very easy to burn nuts!
Dipped Pretzels, Cookies, Fruit…whatever!!
1 lb Milk or White Coating Chocolate
Whatever you want to dip!
Melt chocolate. Dip Pretzels, Oreos, Homemade Cookies, Strawberries, or anything else you can think of! You may dunk the whole thing in, or only dip half way. Lay on lined cookie sheet or tray and place in freezer for 3-5 minutes. Pretzels and cookies may last for weeks. Strawberries should be eaten within a half an hour of dipping. **Note: If you are dipping strawberries, do not wash them! Strawberries absorb a lot of water when washed and could cause your chocolate to seize. Simply wipe the strawberries clean with a damp cloth and let sit for a few minutes to dry before dipping.
Gourmet Pretzel Rods
Pretzel Rods
Nestles or Peter’s Caramel
White or Milk Coating Chocolate
Roll out about a tablespoon of caramel so that it is long and thin (like a snake). Wrap around pretzel rod. Immediately dip in melted coating chocolate. Lay on a lined cookie sheet. At this point you may add sprinkles if desired. Put in freezer for 3-5 minutes. You may then drizzle dipped pretzels if desired.
Turtles
Pecans or Cashews
Nestles or Peter’s Caramel
Milk Coating Chocolate
Arrange a small cluster of pecans, or cashews on buttered parchment. Cover each cluster with a teaspoon of melted caramel and allow to set until firm. Remove from parchment and dip in melted coating chocolate. Return to a clean piece of parchment paper and place in freezer for 3-5 minutes. Let the turtles return to room temperature before serving.
Filled Molded Chocolates
Desired Mold
Milk or White Coating Chocolate
Caramel Filling, Ganache or Peanut Butter Filling (recipes to follow)
Fill molds slightly with desired coating chocolate. Quickly paint the mold with a small brush until mold is coated and you can no longer see light through it. Place in freezer for about 3 minutes. Remove from freezer and fill with caramel, rolled ganache or peanut butter filling. Fill the rest of the mold with chocolate and return to the freezer for 3-5 minutes. If the chocolate is completely set, the chocolates should pop right out of the mold. If the chocolates do not come easily out of the mold, return them to the freezer until completely set.
Caramel Filling
2 lbs. Nestles or Peter’s Caramel
1 can Sweetened Condensed Milk
½ C (1 stick) Butter
Melt caramel and stir in milk and melted butter. Stir together until completely blended. You can use this for filling molds, drizzling over ice cream or sliced apples, caramellos, etc. **Note: This makes a lot! I usually ½ the recipe. Will keep in the fridge for 3-4 months.
Peanut Butter Filling
2 C Creamy or Crunchy Peanut Butter
½ C (1 stick) Melted Butter
1 lb. (4 Cups) Powdered Sugar
Combine all ingredients and mix until well blended. Roll into balls and place in painted molds, or dip as desired.
Ganache
For 1 lb. of dark chocolate, use ¾ cup of heavy whipping cream. (1 lb. is 2 2/3 cups chocolate) For 1 lb. of milk or white chocolate, use ½ cup heavy whipping cream. Heat cream until small bubbles appear around the rim of the bowl. Add the chocolate. Let the chocolate stand in the cream until all is melted. Beat the chocolate and cream until smooth. Add flavoring if desired. Pour into an air-tight container and refrigerate for at least 24 hours. Remove from fridge 4 hours before using so that it can warm to room temperature. Yields approximately 30 truffles.
Avalanche Bars
1 lb. White Coating Chocolate
1/3 + 1 Tbs. Peanut Butter
¾ C Rice Crispies
Handful of Marshmallows
¼ C Mini Semi-Sweet Chocolate Chips
Line a 9x9 baking dish with wax paper or parchment. Melt chocolate, and add peanut butter just before chocolate is completely melted. Stir until smooth. Add crisped rice and marshmallows. Stir. Wait for mixture to cool before adding chocolate chips. Quickly stir in chips and pour into prepared dish. Place in the refrigerator for 8-10 minutes or until set. Let bars cool to room temperature before serving. Store in an air-tight container.
She had a Chocolate Candy Class the other night and gave us these receipes.
Candy Making
There are several different ways to safely melt chocolate without scorching it or causing the chocolate to seize. If your chocolate has changed from a shiny liquid to a dull thick paste, the chocolate has seized. This can happen if the chocolate is burned, or if moisture gets into your chocolate. Chocolate melts at a very low temperature. Temperatures that feel comfortable for your finger can be too hot for chocolate. Chocolate does not mix well with moisture of any kind. The moisture from a damp spoon can contaminate a batch of melting chocolate. Once the chocolate has seized, it can not be un-seized, and must be discarded. So, keep these points in mind as you work with your chocolate!
Methods of melting chocolate:
1. Microwave: Place one or two pounds of coating chocolate in microwave safe bowl and microwave on high for 1 minute. Take out of the microwave and stir well. Keep in mind that the container will hold enough heat that to cause the chocolate to continue melting. Put chocolate back in the microwave for 20 seconds. Take out and stir. If the chocolate is still not completely melted, put it back in the microwave for 20 second intervals, stirring well after each, until chocolate is completely melted.
2. Heating Pad: Place one or two pounds of coating chocolate in a flat bottomed bowl. Turn your heating pad to medium heat and place bowl on pad. Chocolate will be melted and at a good dipping temperature in about two hours.
Note: Remember, never add water, milk or any other liquid to “thin” your chocolate! This will make the chocolate seize, and you will not be able to use the chocolate. If you need to thin your chocolate, you may purchase Paramount Crystals to add to your chocolate that will help thin the chocolate.
Coloring Chocolate:
White coating chocolate may be colored by adding Powdered Food Coloring. Powdered food coloring will not thicken the coating and should not change the flavor. Pastel colors such as pink, green blue or lavender only require a small amount of food coloring. If you are trying to achieve a darker color such as red or dark blue, use about 1 tsp of color to ½ cup melted coating. To achieve black colored chocolate, use milk or semi-sweet chocolate and add black powder until you get the desired shade.
Flavoring Chocolate:
Chocolate may be flavored with a Pure Oil Flavoring. Never use an extract flavoring, it may cause the chocolate to seize. Also keep in mind that chocolate easily takes on the flavor of other things. It is best to store chocolate in an air tight container so that it doesn’t take on the flavor of other foods in your pantry.
Storing Chocolate:
It is best to store chocolate at about 68-72 degrees, the temperature of a cool pantry or dark cabinet. Kept at this temperature, chocolate (assuming it isn't covering fruit or other perishables) has a shelf life of about a year. It is best not to store your chocolate in the freezer. When you freeze it, then thaw it out, you take the risk that your chocolate could bloom (or develop what looks to be a filmy white residue). But if you must freeze your chocolate, let it warm gradually to room temperature before you try cooking with it.
**Note: Many of these recipes call for White Coating Chocolate. I suggest using Guittard Vanilla Coating Chocolate because it has the best color and tastes good! My favorite kind of Milk chocolate is Merckens because I think it tastes the best!
Recipes
Peppermint Bark
1 lb. White Coating Chocolate
4-6 Crushed Candy Canes
Melt chocolate and stir in crushed candy canes. Pour on a cookie sheet lined with parchment paper. Add more crushed candy cane to the top if desired for decoration. Put in the freezer for 6-8 minutes or until chocolate has set. While chocolate is still cold, break into large and small pieces. Arrange on plate or in cellophane bag. This is a great Christmas gift for neighbors! **Notes: If you desire a stronger peppermint flavor, add a few drops of flavoring to your chocolate. You may also use fruit flavored hard candy or lemon drops in place of candy canes. Try pouring this mixture into your favorite mold!
Chocolate Popcorn
3 bags Popped Microwave Popcorn
1 lb. Melted Chocolate (you may use white or milk according to your taste!)
5-6 drops of Oil Flavoring (optional)
Pop three bags of microwave popcorn. Melt chocolate and stir in flavoring if desired. In a large bowl, combine popcorn and chocolate. Mix until popcorn is coated. Spread onto a parchment lined cookie sheet (at this point you may add M&M’s or other small candies while chocolate is still wet) and put in the freezer for 3-5 minutes or until the chocolate is set. Carefully break in pieces while popcorn is still cold and put in shiny cellophane bags or serve in a large bowl.
Rocky Road Candy
1 lb. Melted Milk Coating Chocolate
1 ½ C Mini Marshmallows
¾ C Roasted Whole Almonds, coarsely chopped
Add all three ingredients together in a large bowl. Mix well and spoon into paper candy cups. Top with chopped almonds if desired. Put into the freezer for 6-8 minutes or until set. You may also spoon out mixture onto a lined cookie sheet if desired. **Note: I couldn’t find roasted Almonds, so I made my own! I bought a bag of raw whole Almonds from Costco (they are delicious by themselves!). Then I put a small amount on a shallow pan under the broiler for about 5-10 minutes, stirring occasionally. After cooling, I coarsely chopped them. You may also use slivered (not sliced) almonds without the skin, but they do not need to be broiled for as long. BE CAREFUL!! It is very easy to burn nuts!
Dipped Pretzels, Cookies, Fruit…whatever!!
1 lb Milk or White Coating Chocolate
Whatever you want to dip!
Melt chocolate. Dip Pretzels, Oreos, Homemade Cookies, Strawberries, or anything else you can think of! You may dunk the whole thing in, or only dip half way. Lay on lined cookie sheet or tray and place in freezer for 3-5 minutes. Pretzels and cookies may last for weeks. Strawberries should be eaten within a half an hour of dipping. **Note: If you are dipping strawberries, do not wash them! Strawberries absorb a lot of water when washed and could cause your chocolate to seize. Simply wipe the strawberries clean with a damp cloth and let sit for a few minutes to dry before dipping.
Gourmet Pretzel Rods
Pretzel Rods
Nestles or Peter’s Caramel
White or Milk Coating Chocolate
Roll out about a tablespoon of caramel so that it is long and thin (like a snake). Wrap around pretzel rod. Immediately dip in melted coating chocolate. Lay on a lined cookie sheet. At this point you may add sprinkles if desired. Put in freezer for 3-5 minutes. You may then drizzle dipped pretzels if desired.
Turtles
Pecans or Cashews
Nestles or Peter’s Caramel
Milk Coating Chocolate
Arrange a small cluster of pecans, or cashews on buttered parchment. Cover each cluster with a teaspoon of melted caramel and allow to set until firm. Remove from parchment and dip in melted coating chocolate. Return to a clean piece of parchment paper and place in freezer for 3-5 minutes. Let the turtles return to room temperature before serving.
Filled Molded Chocolates
Desired Mold
Milk or White Coating Chocolate
Caramel Filling, Ganache or Peanut Butter Filling (recipes to follow)
Fill molds slightly with desired coating chocolate. Quickly paint the mold with a small brush until mold is coated and you can no longer see light through it. Place in freezer for about 3 minutes. Remove from freezer and fill with caramel, rolled ganache or peanut butter filling. Fill the rest of the mold with chocolate and return to the freezer for 3-5 minutes. If the chocolate is completely set, the chocolates should pop right out of the mold. If the chocolates do not come easily out of the mold, return them to the freezer until completely set.
Caramel Filling
2 lbs. Nestles or Peter’s Caramel
1 can Sweetened Condensed Milk
½ C (1 stick) Butter
Melt caramel and stir in milk and melted butter. Stir together until completely blended. You can use this for filling molds, drizzling over ice cream or sliced apples, caramellos, etc. **Note: This makes a lot! I usually ½ the recipe. Will keep in the fridge for 3-4 months.
Peanut Butter Filling
2 C Creamy or Crunchy Peanut Butter
½ C (1 stick) Melted Butter
1 lb. (4 Cups) Powdered Sugar
Combine all ingredients and mix until well blended. Roll into balls and place in painted molds, or dip as desired.
Ganache
For 1 lb. of dark chocolate, use ¾ cup of heavy whipping cream. (1 lb. is 2 2/3 cups chocolate) For 1 lb. of milk or white chocolate, use ½ cup heavy whipping cream. Heat cream until small bubbles appear around the rim of the bowl. Add the chocolate. Let the chocolate stand in the cream until all is melted. Beat the chocolate and cream until smooth. Add flavoring if desired. Pour into an air-tight container and refrigerate for at least 24 hours. Remove from fridge 4 hours before using so that it can warm to room temperature. Yields approximately 30 truffles.
Avalanche Bars
1 lb. White Coating Chocolate
1/3 + 1 Tbs. Peanut Butter
¾ C Rice Crispies
Handful of Marshmallows
¼ C Mini Semi-Sweet Chocolate Chips
Line a 9x9 baking dish with wax paper or parchment. Melt chocolate, and add peanut butter just before chocolate is completely melted. Stir until smooth. Add crisped rice and marshmallows. Stir. Wait for mixture to cool before adding chocolate chips. Quickly stir in chips and pour into prepared dish. Place in the refrigerator for 8-10 minutes or until set. Let bars cool to room temperature before serving. Store in an air-tight container.
Wednesday, November 14, 2007
Pies
Chocolate Coconut Pecan Pie
1/2 c sugar
1/3 c (packed) light brown sugar
1/3 c light corn syrup
2 T. butter (melter)
1 t. vanilla
pinch of salt
3 lg. eggs
3/4 c shredded coconut (sweetened)
3/4 c chocolate chips
3/4 whole pecans
1 9" frozen deep dish pie crust (or you can make your own)
Place large baking sheet on oven rack and preheat to 350 degrees. Whisk sugar, brown sugar, corn syrup, melted butter, vanilla & salt in large bowl to blend. Whisk in eggs. Stir in coconut, chocolate chips & pecans. Pour filling into frozen pie crust. Place on cookie sheet in oven, bake till crust is golden brown and filling is set in center, about 40 minutes. Transfer tto rack and cool slightly. Serve warm with a nice dollop of whipped (real) cream or vanilla ice cream.
Fresh Peach Pie
Source: Lisa Cope
Boil 2 cups of water.
Mix together until a paste:
1/2 c cold water
2 c sugar
1/8 t salt
3/4 c cornstarch
Pour into the 2 cups of boiling water. Stir and cook until thick.
Add 1 box (3 oz./small) of peach or orange Jell-o; stir and boil for 1 minute. Remove from heat and add 1/4 c lemon juice; stir well. Chill at least 4 hours. Stir in 6-8 fresh peaches (peeled and sliced). Pour into pre-baked pie crust. Top with whipped cream. Even better the next day.
Sweet Potato Pie
Recipe courtesy Dave Lieberman
2 sweet potatoes, about 10 ounces each
1 3/4 cups fine graham cracker crumbs (about 15 whole crackers, finely ground)
1/4 cup dark brown sugar
8 tablespoons unsalted butter (1 stick), melted
2 large eggs
1/2 cup plus 1 tablespoon dark brown sugar
1/2 cup heavy cream
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
Preheat the oven to 350 degrees F.
Wrap the sweet potatoes tightly in 2 layers of aluminum foil and roast them in the oven until very soft, about 1 hour and 15 to 20 minutes. Remove from the oven and allow to cool.
In a bowl, stir the graham cracker crumbs and brown sugar until well combined. Add the butter and mix until the crumbs are evenly moistened. Press firmly and evenly on the bottom and sides of a 9-inch pie plate to create a crust, being sure there are no cracks. Bake in the oven for 10 minutes or until golden. Remove from the oven.
Meanwhile, make the filling: Unwrap the potatoes and peel them. Put the flesh into a bowl and mash well with a fork. Add the eggs, 1/2 cup brown sugar, cream, flour, cinnamon, nutmeg, and vanilla and whip until very smooth with a whisk. Pour the filling into the partially baked crust. Sprinkle about 1 tablespoon brown sugar over top and bake in the center of the oven until set, about 40 minutes.
Allow the pie to cool completely before cutting. Serve at room temperature.
Caramel Apple Cheesecake
Recipe courtesy Paula Deen
1 (21-ounce) can apple pie filling
1 (9-inch) graham cracker crust
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup sugar
1/4 teaspoon vanilla extract
2 eggs
1/4 cup caramel topping
12 pecan halves, plus 2 tablespoons chopped pecans
Preheat the oven to 350 degrees F.
Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.
Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.
Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.
Grandma's Strawberry-Rhubarb Pie
Recipe courtesy Valarie Enters
Crust:
2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
1/2 cup flour
3 teaspoons sifted powdered sugar
1/2 cup butter-flavored shortening
1/4 cup salted butter
Pinch salt
1 egg
2 teaspoons vinegar
1/4 cup ice cold water
Filling:
2 1/2 cups chopped red rhubarb,
fresh 2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar (1 1/4 cups for high altitude)
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water
Large granule sugar
Crust Preparation: Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
Preheat oven to 425 degrees F.
Filling Preparation: Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.
Fresh Strawberry Pie
printed from COOKS.COM
1 baked deep dish pie shell
1 c. sugar
3 tbsp. dry strawberry Jello
1 c. water
3 tbsp. cornstarch
1-2 c. fresh strawberries, whole or sliced
Put strawberries into baked pie shell. Mix all other ingredients together and boil until thick. Let cool and pour over strawberries. Top with Cool Whip. Serve cold.
1/2 c sugar
1/3 c (packed) light brown sugar
1/3 c light corn syrup
2 T. butter (melter)
1 t. vanilla
pinch of salt
3 lg. eggs
3/4 c shredded coconut (sweetened)
3/4 c chocolate chips
3/4 whole pecans
1 9" frozen deep dish pie crust (or you can make your own)
Place large baking sheet on oven rack and preheat to 350 degrees. Whisk sugar, brown sugar, corn syrup, melted butter, vanilla & salt in large bowl to blend. Whisk in eggs. Stir in coconut, chocolate chips & pecans. Pour filling into frozen pie crust. Place on cookie sheet in oven, bake till crust is golden brown and filling is set in center, about 40 minutes. Transfer tto rack and cool slightly. Serve warm with a nice dollop of whipped (real) cream or vanilla ice cream.
Fresh Peach Pie
Source: Lisa Cope
Boil 2 cups of water.
Mix together until a paste:
1/2 c cold water
2 c sugar
1/8 t salt
3/4 c cornstarch
Pour into the 2 cups of boiling water. Stir and cook until thick.
Add 1 box (3 oz./small) of peach or orange Jell-o; stir and boil for 1 minute. Remove from heat and add 1/4 c lemon juice; stir well. Chill at least 4 hours. Stir in 6-8 fresh peaches (peeled and sliced). Pour into pre-baked pie crust. Top with whipped cream. Even better the next day.
Sweet Potato Pie
Recipe courtesy Dave Lieberman
2 sweet potatoes, about 10 ounces each
1 3/4 cups fine graham cracker crumbs (about 15 whole crackers, finely ground)
1/4 cup dark brown sugar
8 tablespoons unsalted butter (1 stick), melted
2 large eggs
1/2 cup plus 1 tablespoon dark brown sugar
1/2 cup heavy cream
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
Preheat the oven to 350 degrees F.
Wrap the sweet potatoes tightly in 2 layers of aluminum foil and roast them in the oven until very soft, about 1 hour and 15 to 20 minutes. Remove from the oven and allow to cool.
In a bowl, stir the graham cracker crumbs and brown sugar until well combined. Add the butter and mix until the crumbs are evenly moistened. Press firmly and evenly on the bottom and sides of a 9-inch pie plate to create a crust, being sure there are no cracks. Bake in the oven for 10 minutes or until golden. Remove from the oven.
Meanwhile, make the filling: Unwrap the potatoes and peel them. Put the flesh into a bowl and mash well with a fork. Add the eggs, 1/2 cup brown sugar, cream, flour, cinnamon, nutmeg, and vanilla and whip until very smooth with a whisk. Pour the filling into the partially baked crust. Sprinkle about 1 tablespoon brown sugar over top and bake in the center of the oven until set, about 40 minutes.
Allow the pie to cool completely before cutting. Serve at room temperature.
Caramel Apple Cheesecake
Recipe courtesy Paula Deen
1 (21-ounce) can apple pie filling
1 (9-inch) graham cracker crust
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup sugar
1/4 teaspoon vanilla extract
2 eggs
1/4 cup caramel topping
12 pecan halves, plus 2 tablespoons chopped pecans
Preheat the oven to 350 degrees F.
Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.
Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.
Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.
Grandma's Strawberry-Rhubarb Pie
Recipe courtesy Valarie Enters
Crust:
2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
1/2 cup flour
3 teaspoons sifted powdered sugar
1/2 cup butter-flavored shortening
1/4 cup salted butter
Pinch salt
1 egg
2 teaspoons vinegar
1/4 cup ice cold water
Filling:
2 1/2 cups chopped red rhubarb,
fresh 2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar (1 1/4 cups for high altitude)
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water
Large granule sugar
Crust Preparation: Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
Preheat oven to 425 degrees F.
Filling Preparation: Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.
Fresh Strawberry Pie
printed from COOKS.COM
1 baked deep dish pie shell
1 c. sugar
3 tbsp. dry strawberry Jello
1 c. water
3 tbsp. cornstarch
1-2 c. fresh strawberries, whole or sliced
Put strawberries into baked pie shell. Mix all other ingredients together and boil until thick. Let cool and pour over strawberries. Top with Cool Whip. Serve cold.
Monday, November 12, 2007
Cookies
Mrs. Field’s Cookie
Cream together:
2 C butter
2 C sugar
2 C brown sugar
Add:
4 eggs
2 tsp. vanilla
Mix and add:
4 C flour
5 C oatmeal (blended until it turns to powder)
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
(May need ½ c more flour)
Optional: Chocolate chips
Mix thoroughly and bake 350 for 10-13 minutes.
Chocolate Chocolate Chip Cookies
½ C butter
1 C sugar
½ C brown sugar
2 eggs
1 tsp. vanilla
2 C flour
½ C cocoa
1 tsp. baking soda
½ tsp. salt
Chocolate chips
Mix butter and sugars until creamy, Add eggs and vanilla. Add dry ingredients.
Mix thoroughly; add chocolate chips
Bake 350 degrees for 9 – 11 minutes.
DO NOT over bake.
No-Bake peanut Butter Chocolate Cookies
2 c. sugar
2 T. cocoa
1/2 c. milk (canned is best)
2 T. Marg. or oil
1/4 tsp. salt
Boil above ingredients, let boil for 2 minutes. Add 3/4 c. peanut butter, 1/2 tsp. vanilla, & 2 c. oatmeal. Drop by spoonfuls onto waxed paper. Let cool.
Soft Gingersnaps
4 C flour
4 tsp. soda
1 tsp. salt
1 T ginger
2 tsp. cinnamon
1 C oil
2 C sugar
2 eggs
½ C molasses
(May need to add ½ C water – but only if needed)
Sift dry ingredients and set aside. Beat together oil, sugar, eggs and molasses. Stir in dry ingredients until blended. Chill for 1 hour, then form into balls, using 1 tsp. of dough. Roll in granulated sugar and bake on ungreased baking sheet at 350 degrees for 8 minutes. Cool on rack. Makes 4 dozen cookies.
Chocolate Rolo Cookies
Source: Stephanie Santiago
1 (18.25-ounce) chocolate cake mix, any variety
1/2 cup butter, softened
1 egg
1 (13-ounce) package Rolo candies
Heat oven to 375 Degrees F.
In a large bowl, mix together cake mix, butter, and egg. It will seem dry but keep mixing. Form dough around a Rolo and make into a ball that just covers the Rolo. Place on a greased or sprayed cookie sheet and bake 9-10 minutes. Do not over bake! Makes 41/2 to 5 dozen cookies.
Peanut Butter & Corn Flake Cookies
Melt together:
2 (6 oz) pkg. butterscotch chips
3/4 c. peanut butter
Add:
1/2 c. coconut
6 c. corn flakes
Drop by spoonfuls on wax paper. Refrigerate until set up.
Best Chocolate Chip Cookies
1 lb butter
2 C brown sugar
1 1/2 C white sugar
3 eggs
2 TBL vanilla
6 C flour
1 1/2 TBL soda
1 1/2 tsp salt
1 1/2 C chocolate chips
Cream butter and sugars. Add eggs and vanilla and cream for 4 min. Add flour, soda and salt and blend slowly and thoroughly. Stir in chocolate chips. Bake at 375 for 8-10 min.
This makes a HUGE batch so you may want to freeze some. It doesn't work very well to half it so I recommend just making the whole thing and saving some if you don't need that many cookies.
FYI: Cookie dough stays good for up to 6 months in the freezer.
Cream together:
2 C butter
2 C sugar
2 C brown sugar
Add:
4 eggs
2 tsp. vanilla
Mix and add:
4 C flour
5 C oatmeal (blended until it turns to powder)
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
(May need ½ c more flour)
Optional: Chocolate chips
Mix thoroughly and bake 350 for 10-13 minutes.
Chocolate Chocolate Chip Cookies
½ C butter
1 C sugar
½ C brown sugar
2 eggs
1 tsp. vanilla
2 C flour
½ C cocoa
1 tsp. baking soda
½ tsp. salt
Chocolate chips
Mix butter and sugars until creamy, Add eggs and vanilla. Add dry ingredients.
Mix thoroughly; add chocolate chips
Bake 350 degrees for 9 – 11 minutes.
DO NOT over bake.
No-Bake peanut Butter Chocolate Cookies
2 c. sugar
2 T. cocoa
1/2 c. milk (canned is best)
2 T. Marg. or oil
1/4 tsp. salt
Boil above ingredients, let boil for 2 minutes. Add 3/4 c. peanut butter, 1/2 tsp. vanilla, & 2 c. oatmeal. Drop by spoonfuls onto waxed paper. Let cool.
Soft Gingersnaps
4 C flour
4 tsp. soda
1 tsp. salt
1 T ginger
2 tsp. cinnamon
1 C oil
2 C sugar
2 eggs
½ C molasses
(May need to add ½ C water – but only if needed)
Sift dry ingredients and set aside. Beat together oil, sugar, eggs and molasses. Stir in dry ingredients until blended. Chill for 1 hour, then form into balls, using 1 tsp. of dough. Roll in granulated sugar and bake on ungreased baking sheet at 350 degrees for 8 minutes. Cool on rack. Makes 4 dozen cookies.
Chocolate Rolo Cookies
Source: Stephanie Santiago
1 (18.25-ounce) chocolate cake mix, any variety
1/2 cup butter, softened
1 egg
1 (13-ounce) package Rolo candies
Heat oven to 375 Degrees F.
In a large bowl, mix together cake mix, butter, and egg. It will seem dry but keep mixing. Form dough around a Rolo and make into a ball that just covers the Rolo. Place on a greased or sprayed cookie sheet and bake 9-10 minutes. Do not over bake! Makes 41/2 to 5 dozen cookies.
Peanut Butter & Corn Flake Cookies
Melt together:
2 (6 oz) pkg. butterscotch chips
3/4 c. peanut butter
Add:
1/2 c. coconut
6 c. corn flakes
Drop by spoonfuls on wax paper. Refrigerate until set up.
Best Chocolate Chip Cookies
1 lb butter
2 C brown sugar
1 1/2 C white sugar
3 eggs
2 TBL vanilla
6 C flour
1 1/2 TBL soda
1 1/2 tsp salt
1 1/2 C chocolate chips
Cream butter and sugars. Add eggs and vanilla and cream for 4 min. Add flour, soda and salt and blend slowly and thoroughly. Stir in chocolate chips. Bake at 375 for 8-10 min.
This makes a HUGE batch so you may want to freeze some. It doesn't work very well to half it so I recommend just making the whole thing and saving some if you don't need that many cookies.
FYI: Cookie dough stays good for up to 6 months in the freezer.
Soups
Potatoe Cheese Soup_
Source: Unknown
5 c. diced potatoes ( I add a few more!)
1/2 c. chopped onion
1 c. chopped celery
1 c. chopped carrots
3 c. water
3 chicken boullion cubes
*boil 15 min. Do not drain
White Sauce:
3/4 c. butter
4 c. milk
3/4 c. flour
*cook on low,
add 8-12 oz. velveeta cheese
Add white sauce to vegetables, stir and enjoy
serves: 6
Chicken Noodle Soup_
Source: Amanda Barker
1 whole chicken
12 chicken boullion
1 onion
1 celery stalk
*Fill large pot (approx. 12 cups) with water and Boil above for 2 hours. Take out all the chunks (unless you like them!)Add 1 pkg. frozen noodles (Grandma's Noodles is a good brand"and as many chopped carrots as you want in the soup*Boil 20 min. While boiling, shred the chicken and add it when there is 5 min. left. Thicken with cornstarch and waterIt's delicious served over mashed potatoes!Serves: 6
Clam Chowder
2 cans (6 ½ oz each) minced clams
2 C potatoes, finely diced
( Frozen hash brown potatoes may be used)
1 C celery, finely diced (about 2 stalks)
1 C onions, finely chopped
Water
¾ C margarine or butter, melted
¾ C flour
1 quart light cream or 1 can of evaporated milk and 1 quart skim milk =
5 cups
¾ tsp. salt
½ tsp. sugar
Pepper to taste
4 drops of Tobasco Sauce
Pour juice from clams over vegetables in large saucepan. Add water to barely cover. Cover. Simmer 20 minutes until potatoes are tender. Meanwhile, make sauce. Melt butter. Stir in flour until smooth. Blend in cream. Stirring constantly, cook until smooth and thick. Add undrained vegetables and clams. Heat without boiling. Season with salt, sugar and pepper.
Cream of Broccoli
3 cups water
2 teaspoons salt
1 1/2 cups chopped broccoli
3tablespoons butter
4 tablespoons all-purpose flour
14 1/2 ounces evaporated milk
1 cup chicken broth
1 1/2 teaspoons grated onion
1 1/2 teaspoons salt
In a medium saucepan, bring 3 cups water and salt to a boil. Cook broccoli in boiling water, uncovered, for 10 to 12 minutes. Drain, place broccoli in a small bowl, and mash.
Melt butter in a large saucepan over medium heat. Mix in flour, and then gradually whisk in milk and chicken broth; stir continuously until liquid begins to boil. Stir in grated onion and mashed broccoli. Season with remaining salt. I like to add a handful of shredded cheddar cheese to kick up the nothch. Serves 4.
Source: Unknown
5 c. diced potatoes ( I add a few more!)
1/2 c. chopped onion
1 c. chopped celery
1 c. chopped carrots
3 c. water
3 chicken boullion cubes
*boil 15 min. Do not drain
White Sauce:
3/4 c. butter
4 c. milk
3/4 c. flour
*cook on low,
add 8-12 oz. velveeta cheese
Add white sauce to vegetables, stir and enjoy
serves: 6
Chicken Noodle Soup_
Source: Amanda Barker
1 whole chicken
12 chicken boullion
1 onion
1 celery stalk
*Fill large pot (approx. 12 cups) with water and Boil above for 2 hours. Take out all the chunks (unless you like them!)Add 1 pkg. frozen noodles (Grandma's Noodles is a good brand"and as many chopped carrots as you want in the soup*Boil 20 min. While boiling, shred the chicken and add it when there is 5 min. left. Thicken with cornstarch and waterIt's delicious served over mashed potatoes!Serves: 6
Clam Chowder
2 cans (6 ½ oz each) minced clams
2 C potatoes, finely diced
( Frozen hash brown potatoes may be used)
1 C celery, finely diced (about 2 stalks)
1 C onions, finely chopped
Water
¾ C margarine or butter, melted
¾ C flour
1 quart light cream or 1 can of evaporated milk and 1 quart skim milk =
5 cups
¾ tsp. salt
½ tsp. sugar
Pepper to taste
4 drops of Tobasco Sauce
Pour juice from clams over vegetables in large saucepan. Add water to barely cover. Cover. Simmer 20 minutes until potatoes are tender. Meanwhile, make sauce. Melt butter. Stir in flour until smooth. Blend in cream. Stirring constantly, cook until smooth and thick. Add undrained vegetables and clams. Heat without boiling. Season with salt, sugar and pepper.
Cream of Broccoli
3 cups water
2 teaspoons salt
1 1/2 cups chopped broccoli
3tablespoons butter
4 tablespoons all-purpose flour
14 1/2 ounces evaporated milk
1 cup chicken broth
1 1/2 teaspoons grated onion
1 1/2 teaspoons salt
In a medium saucepan, bring 3 cups water and salt to a boil. Cook broccoli in boiling water, uncovered, for 10 to 12 minutes. Drain, place broccoli in a small bowl, and mash.
Melt butter in a large saucepan over medium heat. Mix in flour, and then gradually whisk in milk and chicken broth; stir continuously until liquid begins to boil. Stir in grated onion and mashed broccoli. Season with remaining salt. I like to add a handful of shredded cheddar cheese to kick up the nothch. Serves 4.
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