Directions
Combine first 4 ingredients and set aside. Slice top 1/4 off of cake and set aside. Carve tunnel out of remaining cake and break into small chunks. Mix chunks of cake, strawberries and Cool Whip into cream cheese mixture. Fill tunneled cake with mixture and replace lid on cake. Extra mixture can be placed in center hole.
Ingredients
1 pkg. cream cheese
1 (14 oz.) can sweetened condensed
milk
1/3 c. lemon juice
1/4 tsp. almond abstract
2 c. strawberries
sliced
1 sm. container of Cool Whip
1 angel food cake
Sunday, July 18, 2010
Dill Fingerling Potatoes
I did these with regular idaho potatoes cut into slices. Found the recipe www.carriessweetlife.com/
Nummy!
•2 tablespoons unsalted butter
•1 1/4 pounds fingerling potatoes, rinsed but not peeled
•1 teaspoon kosher salt
•1/4 teaspoon freshly ground black pepper
•1 1/2 tablespoons chopped fresh dill
Directions
Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don’t overcook. Toss with the dill, and serve hot.
Nummy!
•2 tablespoons unsalted butter
•1 1/4 pounds fingerling potatoes, rinsed but not peeled
•1 teaspoon kosher salt
•1/4 teaspoon freshly ground black pepper
•1 1/2 tablespoons chopped fresh dill
Directions
Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don’t overcook. Toss with the dill, and serve hot.
Friday, July 16, 2010
Caramel Scones
Ingredients
3 cups unbleached all purpose flour
1/2 cup cold unsalted butter, cut into pieces
1 cup plus 2 tablespoons half and half or light whipping cream
1/3 cup granulated sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 large egg
2 teaspoons vanilla extract
1 cup butterscotch baking chips
Topping:
1/3 cup butterscotch baking chips, fine chopped (use food processor)
1 egg white, slightly beaten
Powdered sugar (optional)
Hardware
Whisk
Medium bowl
Large bowl
Parchment paper
Baking sheets
Pastry Blender (Optional)
Step 1: Preheat oven to 425 degrees F.
Step 2: Line cookie sheet with parchment paper.
Step 3: In large bowl, cut cold butter with pastry blender or knife into flour, combine with your fingers to a coarse meal consistency.
Step 4: Whisk together sugar, baking powder, and salt into mixture.
Step 5: In medium bowl, mix together cream, egg, and vanilla extract.
Step 6: Pour cream mixture into flour mixture.
Step 7: Stir a few times, then add butterscotch chips. Mix until just combined into dough.
Step 8: Drop large tablespoons of batter onto prepared cookie sheet.
Step 9: Brush the top of each scone with eeg white.
Step 10: Top with ground butterscotch chips.
Step 11: Bake for until brown, 16-18 minutes.
Step 12: Remove from oven and cool slightly, sprinkle with powdered sugar if desired.
This caramel scone recipe makes 18 scones
3 cups unbleached all purpose flour
1/2 cup cold unsalted butter, cut into pieces
1 cup plus 2 tablespoons half and half or light whipping cream
1/3 cup granulated sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 large egg
2 teaspoons vanilla extract
1 cup butterscotch baking chips
Topping:
1/3 cup butterscotch baking chips, fine chopped (use food processor)
1 egg white, slightly beaten
Powdered sugar (optional)
Hardware
Whisk
Medium bowl
Large bowl
Parchment paper
Baking sheets
Pastry Blender (Optional)
Step 1: Preheat oven to 425 degrees F.
Step 2: Line cookie sheet with parchment paper.
Step 3: In large bowl, cut cold butter with pastry blender or knife into flour, combine with your fingers to a coarse meal consistency.
Step 4: Whisk together sugar, baking powder, and salt into mixture.
Step 5: In medium bowl, mix together cream, egg, and vanilla extract.
Step 6: Pour cream mixture into flour mixture.
Step 7: Stir a few times, then add butterscotch chips. Mix until just combined into dough.
Step 8: Drop large tablespoons of batter onto prepared cookie sheet.
Step 9: Brush the top of each scone with eeg white.
Step 10: Top with ground butterscotch chips.
Step 11: Bake for until brown, 16-18 minutes.
Step 12: Remove from oven and cool slightly, sprinkle with powdered sugar if desired.
This caramel scone recipe makes 18 scones
S'mores Sandwich Bar Cookies
I doubled this and made it in a 9x 13
Ingredients:
•1/2 cup (1 stick) butter or margarine, softened
•3/4 cup sugar
•1 egg
•1 teaspoon vanilla extract
•1-1/3 cups all-purpose flour
•3/4 cup graham cracker crumbs
•1 teaspoon baking powder
•1/4 teaspoon salt
•1-1/3 cups (8-oz. pkg.) HERSHEY'S Mini Milk Chocolate Bars OR 5 HERSHEY'S Milk Chocolate Bars (1.55 oz. each)
•3 cups miniature marshmallows
Directions:
1. Heat oven to 350°F. Grease 8-inch square baking pan.
2. Beat butter and sugar until well blended in large bowl. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough in prepared pan. Bake 15 minutes.
3. Sprinkle mini chocolate bars over baked layer or arrange unwrapped chocolate bars over baked layer, breaking as needed to fit. Sprinkle with marshmallows; scatter bits of remaining dough over marshmallows, forming top layer. Bake 10 to 15 minutes or just until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars.
Ingredients:
•1/2 cup (1 stick) butter or margarine, softened
•3/4 cup sugar
•1 egg
•1 teaspoon vanilla extract
•1-1/3 cups all-purpose flour
•3/4 cup graham cracker crumbs
•1 teaspoon baking powder
•1/4 teaspoon salt
•1-1/3 cups (8-oz. pkg.) HERSHEY'S Mini Milk Chocolate Bars OR 5 HERSHEY'S Milk Chocolate Bars (1.55 oz. each)
•3 cups miniature marshmallows
Directions:
1. Heat oven to 350°F. Grease 8-inch square baking pan.
2. Beat butter and sugar until well blended in large bowl. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough in prepared pan. Bake 15 minutes.
3. Sprinkle mini chocolate bars over baked layer or arrange unwrapped chocolate bars over baked layer, breaking as needed to fit. Sprinkle with marshmallows; scatter bits of remaining dough over marshmallows, forming top layer. Bake 10 to 15 minutes or just until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars.
Sour Cream Chicken
Ingredients:
1 cup reduced fat sour cream
2 tbsp minced chives
2 tbsp lemon juice
2 tsp celery salt
2 tsp paprika
2 tsp Worchestershire sauce
1 small clove of garlic, minced
1 1/4 cups seasoned breadcrumbs
2-3 pounds chicken
2 tablespoons reduced fat butter, melted
Directions:
1.In a shallow bowl, combine the first seven ingredients.
2.Put breadcrumbs in a separate shallow bowl.
3.Coat chicken with sour cream mixture, then coat with breadcrumbs.
4.Arrange chicken on a rack in a foil lined baking pan. (I neglected to notice this instruction and cooked mine on a cookie sheet coated with cooking spray.
5.Bake, uncovered at 350 degrees for 30 minutes.
6.Drizzle with butter.
7.Bake for an additional 15-20 minutes longer or until juices run clear
1 cup reduced fat sour cream
2 tbsp minced chives
2 tbsp lemon juice
2 tsp celery salt
2 tsp paprika
2 tsp Worchestershire sauce
1 small clove of garlic, minced
1 1/4 cups seasoned breadcrumbs
2-3 pounds chicken
2 tablespoons reduced fat butter, melted
Directions:
1.In a shallow bowl, combine the first seven ingredients.
2.Put breadcrumbs in a separate shallow bowl.
3.Coat chicken with sour cream mixture, then coat with breadcrumbs.
4.Arrange chicken on a rack in a foil lined baking pan. (I neglected to notice this instruction and cooked mine on a cookie sheet coated with cooking spray.
5.Bake, uncovered at 350 degrees for 30 minutes.
6.Drizzle with butter.
7.Bake for an additional 15-20 minutes longer or until juices run clear
Friday, June 25, 2010
Chocolate Fudge Bundt Cake
Ingredients
1 (18.25 oz.) chocolate cake mix
1 (3.4 oz.) package instant chocolate pudding mix
2 cups sour cream
3 eggs
⅓ cup vegetable oil
½ cup water
2 cups semi-sweet chocolate chips
Directions
Preheat oven to 350 degrees. Grease and flour a 10-inch bunt pan. Beat all ingredients (except chocolate chips) until well blended. Fold in chocolate chips. Spoon batter (it will be thick) into prepared pan. Bake for 50 minutes to 1 hour. Cool for 15 minutes in the pan before turning out onto a wire rack to cool completely.
1 (18.25 oz.) chocolate cake mix
1 (3.4 oz.) package instant chocolate pudding mix
2 cups sour cream
3 eggs
⅓ cup vegetable oil
½ cup water
2 cups semi-sweet chocolate chips
Directions
Preheat oven to 350 degrees. Grease and flour a 10-inch bunt pan. Beat all ingredients (except chocolate chips) until well blended. Fold in chocolate chips. Spoon batter (it will be thick) into prepared pan. Bake for 50 minutes to 1 hour. Cool for 15 minutes in the pan before turning out onto a wire rack to cool completely.
Saturday, June 19, 2010
Dill Parmesean Bread
I found this recipe on http://sisterscafe.blogspot.com
I decided to use dill instead of rosemary. It smells great...will serve it for Father's Day lunch..
1 1/4 cup warm water
1 1/2 Tb yeast
2 tsp sugar
1 1/2 tsp salt
3 1/2 cups flour (approximately)
2 Tb fresh rosemary, chopped
1 Tb olive oil
1/2+ cup freshly grated Parmesan cheese
In the bowl of a large mixer (such as a KitchenAid) dissolve sugar and yeast in warm water, let sit for 5 minutes. Yeast should form a foam on top of the water. Add salt, 1.5 Tb of the rosemary, olive oil and flour. Mix with a dough hook. Add enough flour that dough leaves sides of bowl and forms a ball. At this point sprinkle in 1/2 cup Parmesan cheese. Knead for 5 minutes. Cover mixer and bowl with a towel and let dough raise for 30 minutes. Turn on mixer for one second to "punch down" dough and remove from mixing bowl. Turn onto floured surface and roll into a rectangle/oval. Roll up lengthwise and pinch seam to seal. Place seam side down on demarle silpat or a pizza stone sprinkled with corn meal or a cookie sheet sprayed with Pam. (There, you have lots of options!) Sprinkle with remaining 1/2 Tb rosemary and pat gently to make it stick to surface of dough. Let raise for 30 minutes. Brush with 1 Tb melted butter and sprinkle desired amount of Parmesan over loaf. Bake at 375 degrees for 20-25 minutes or until golden brown. Let cool partially before slicing.
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