Tonights dinner will be Beef Taco Lasagna. This recipe makes two 13x9 pans, I am only making one.
24 lasagna noodles
2 pounds lean ground beef
2 envelopes taco seasoning
4 egg whites
2 cartons (15 ounces each) ricotta cheese
8 cups (2 pounds) shredded cheddar cheese
2 jars (24 ounces each) chunky salsa
Directions: Cook noodles according to package directions.
Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning.
In a small bowl, combine egg whites and ricotta cheese.
Drain noodles.
In each of two 13-in. x 9-in. baking dishes, layer four noodles, 3/4 cup ricotta mixture, half of the beef mixture and 1-1/3 cups cheddar cheese. Top each with four noodles, 3/4 cup ricotta mixture, 1-1/2 cups salsa and 1-1/3 cups cheese. Repeat.
Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 35-40 minutes or until heated through.
Let stand for 10 minutes before cutting.
To use frozen casserole: Thaw in the refrigerator for 8 hours. Bake as directed.
Yield: 2 casseroles (8 servings each). To use frozen casserole: Thaw in the refrigerator for 8 hours. Bake as directed.
8/16/2009
Baked Donuts
1 cup milk (heated approximately 1 minute in microwave)
1/4 cup warm water (110 degrees F.) (I ended up using more water)
2 tablespoons butter, melted
2/3 cup sugar
2 eggs, room temperature and beaten
5 cups bread flour or all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon vital wheat gluten
3 teaspoons instant active dry yeast
Cinnamon Topping (see recipe below)
Add all the ingredients into your bread maching, except the Cinnamon Topping, in the bread pan of bread machine.
Use your dough setting.
Check the dough you can open the lid to check. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). You want the dough to be supple and smooth. It should be slightly tacky to the touch.
When the bread machine has completed the dough cycle, remove dough from pan and turn out onto a lightly floured surface.
Roll dough out approximately 1/3-inch thick on a lightly-floured board. Using your floured doughnut cutter, cut out the doughnuts and place on a parchment-lined baking sheet.
NOTE: If you don't have a doughnut cutter, use a 2 to 3-inch round cookie cutter. Cut out the smaller inner circle using a smaller cutter. Cover the doughnuts with plastic wrap and let rise for approximate 45 to 60 minutes. At this point they went into the fridge for overnight.
Preheat oven to 375 degrees F.
Bake for about 10 minutes or until the bottoms of the doughnuts are just golden. I also baked the munchkin parts for 8 minutes.
Don't overbake - under bake them a little, as they will continue baking outside the oven for a few minutes. You want an interior that is moist and tender. Remove from oven and let the doughnuts cool for 1 to 2 minutes.
Cinnamon Topping:
1/2 cup butter, melted
1 cup sugar
2 tablespoons ground cinnamon
Dip each doughnut in the melted butter and then in the sugar/cinnamon mixture.
Well they taste like dinner rolls but with melted butter with cinnamon sugar. They were good, but not what I was expecting.
1/4 cup warm water (110 degrees F.) (I ended up using more water)
2 tablespoons butter, melted
2/3 cup sugar
2 eggs, room temperature and beaten
5 cups bread flour or all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon vital wheat gluten
3 teaspoons instant active dry yeast
Cinnamon Topping (see recipe below)
Add all the ingredients into your bread maching, except the Cinnamon Topping, in the bread pan of bread machine.
Use your dough setting.
Check the dough you can open the lid to check. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). You want the dough to be supple and smooth. It should be slightly tacky to the touch.
When the bread machine has completed the dough cycle, remove dough from pan and turn out onto a lightly floured surface.
Roll dough out approximately 1/3-inch thick on a lightly-floured board. Using your floured doughnut cutter, cut out the doughnuts and place on a parchment-lined baking sheet.
NOTE: If you don't have a doughnut cutter, use a 2 to 3-inch round cookie cutter. Cut out the smaller inner circle using a smaller cutter. Cover the doughnuts with plastic wrap and let rise for approximate 45 to 60 minutes. At this point they went into the fridge for overnight.
Preheat oven to 375 degrees F.
Bake for about 10 minutes or until the bottoms of the doughnuts are just golden. I also baked the munchkin parts for 8 minutes.
Don't overbake - under bake them a little, as they will continue baking outside the oven for a few minutes. You want an interior that is moist and tender. Remove from oven and let the doughnuts cool for 1 to 2 minutes.
Cinnamon Topping:
1/2 cup butter, melted
1 cup sugar
2 tablespoons ground cinnamon
Dip each doughnut in the melted butter and then in the sugar/cinnamon mixture.
Well they taste like dinner rolls but with melted butter with cinnamon sugar. They were good, but not what I was expecting.
8/14/2009
Special Dark Ice Cream
I was looking for an easier chocolate recipe, and made this one up
3 eggs
2/3 cups sugar
1 3/4 cups milk
1 3/4 cup cream
1 cup Hersheys Special Dark syrup
1 tsp vanilla extract
In a sauce pan stir eggs, sugar and milk. Cook on low heat. Stir/whisk constantly for 10-15 minutes until mixture starts to thicken. Strain into big glass measuring cup (4 cup works fine) and allow to cool, then place into fridge for a few hours.
Stir in the cream, syrup, and vanilla. Pour into your ice cream maker and churn for 20-30 minutes.
When done, I like to use a 1/3 cup measuring cup and put into the snack size gladware containers for the hard freeze in the freezer. That way it make a great serving size. I dip the gladware into hot water for a second or two and the ice cream pops right out. If you try and eat it out of the gladware, they crack.
3 eggs
2/3 cups sugar
1 3/4 cups milk
1 3/4 cup cream
1 cup Hersheys Special Dark syrup
1 tsp vanilla extract
In a sauce pan stir eggs, sugar and milk. Cook on low heat. Stir/whisk constantly for 10-15 minutes until mixture starts to thicken. Strain into big glass measuring cup (4 cup works fine) and allow to cool, then place into fridge for a few hours.
Stir in the cream, syrup, and vanilla. Pour into your ice cream maker and churn for 20-30 minutes.
When done, I like to use a 1/3 cup measuring cup and put into the snack size gladware containers for the hard freeze in the freezer. That way it make a great serving size. I dip the gladware into hot water for a second or two and the ice cream pops right out. If you try and eat it out of the gladware, they crack.
Banana Macadamia Nut Muffins
I didn't use up all the bananas yesterday, I had three more that needed to be baked up somehow. I found this recipe on Epicurious.
1 1/2 cups unbleached all purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/4 cups mashed ripe bananas (about 3 large)
1/2 cup sugar
1/4 cup firmly packed dark brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup milk
1 large egg
1 cup unsalted macadamia nuts, toasted, chopped
Preheat oven to 350°F.
Grease twelve muffin cups or line with muffin papers.
Sift first 4 ingredients into large bowl.
Combine bananas, both sugars, butter, milk and egg in medium bowl.
Mix into dry ingredients. Fold in half of nuts.
Divide batter among prepared muffin cups.
Sprinkle tops of muffins with remaining macadamia nuts.
Bake until muffins are golden brown and tester inserted into center comes out clean, about 25 minutes.
Transfer muffins to rack and cool.
1 1/2 cups unbleached all purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/4 cups mashed ripe bananas (about 3 large)
1/2 cup sugar
1/4 cup firmly packed dark brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup milk
1 large egg
1 cup unsalted macadamia nuts, toasted, chopped
Preheat oven to 350°F.
Grease twelve muffin cups or line with muffin papers.
Sift first 4 ingredients into large bowl.
Combine bananas, both sugars, butter, milk and egg in medium bowl.
Mix into dry ingredients. Fold in half of nuts.
Divide batter among prepared muffin cups.
Sprinkle tops of muffins with remaining macadamia nuts.
Bake until muffins are golden brown and tester inserted into center comes out clean, about 25 minutes.
Transfer muffins to rack and cool.
8/13/2009
Shepards Pie
I don't have a real recipe for this.
1 to 1 1/2 pounds ground beef
1 packet of brown gravy mix
1 cup water
1 1/2 cups frozen mixed veggies
Mashed potatoes
Preaheat oven to 350 F
In a large skillet brown the ground beef until no longer pink; drain.
Add the packet of gravy mix and water. Cook medium/high heat for about 2 or 3 minutes or until gravy starts to get thick.
Add in veggies and cook for another 3 or 4 minutes, until veggies are hot.
Place beef mixture into an 8x8 baking pan, top with mashed potatoes and sprinkle with paprika.
I used boxed mashed potatoes and made 8 servings.
Bake for 30 minutes until hot and bubbly.
1 to 1 1/2 pounds ground beef
1 packet of brown gravy mix
1 cup water
1 1/2 cups frozen mixed veggies
Mashed potatoes
Preaheat oven to 350 F
In a large skillet brown the ground beef until no longer pink; drain.
Add the packet of gravy mix and water. Cook medium/high heat for about 2 or 3 minutes or until gravy starts to get thick.
Add in veggies and cook for another 3 or 4 minutes, until veggies are hot.
Place beef mixture into an 8x8 baking pan, top with mashed potatoes and sprinkle with paprika.
I used boxed mashed potatoes and made 8 servings.
Bake for 30 minutes until hot and bubbly.
Oatmeal Raisin Cookies
1 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins
Preheat oven to 350 degrees F
In a large bowl, cream together the butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets or parchment lined cookie sheets.
Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes on the cookie sheet. After 2 minutes remove cookies and place on cooling racks.
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins
Preheat oven to 350 degrees F
In a large bowl, cream together the butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets or parchment lined cookie sheets.
Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes on the cookie sheet. After 2 minutes remove cookies and place on cooling racks.
National Filet Mignon Day
Have you ever seen the show called The Best Thing I ever ate on Food Network? It is where they ask the Food Network hosts where they ate the best food item. Well today is National Filet Mignon Day! No we are not having Filet Mignon tonight.
But the best place I ever ate a Filet Mignon, would be Memphis Roadhouse in South Attleboro, MA. I loved the 8 oz Filet with skillet potatoes and a cesar salad. Yum! Last summer we had to eat there on vacation. I was bummed that they didn't offer the skillet pototatoes, instead got broccoli.
But the best place I ever ate a Filet Mignon, would be Memphis Roadhouse in South Attleboro, MA. I loved the 8 oz Filet with skillet potatoes and a cesar salad. Yum! Last summer we had to eat there on vacation. I was bummed that they didn't offer the skillet pototatoes, instead got broccoli.
My mouth is watering just thinking of Memphis Roadhouse.
8/12/2009
Chicken Piccata
I took some chicken out of the freezer to thaw. On the menu tonight is Chicken Piccata over angel hair pasta and salad.
2 large lemons
1 1/2 lbs chicken breasts pounded to about 1/4 inch
salt and fresh ground blackpepper
1/2 cup flour
4 tablespoons olive oil
1 large shallot, minced (or 1 tsp minced garlic)
1 cup chicken stock
2 tablespoons drained small capers
3 tablespoons unsalted butter, softened
2 tablespoons minced fresh parsley leaves
Preaheat oven to 275.
Halve one lemon lengthwise and slice one half crosswise into 1/8-1/4 inch thick slices.
Juice the remaining 1 1/2 lemons to obtain 1/4 cup juice.
Salt & pepper each cutlet generously and dredge each cutlet in the flour.
Heat a large heavy-bottomed skillet over medium-high heat until hot, add 2 tbsp oil, saute half of the cutlets until medium brown (2 minutes per side).
Transfer cutlets to baking sheet in the oven to keep warm.
Add remaining oil and repeat with remaining cutlets.
Add shallot or garlic to pan over medium heat -- saute until fragrant (30 seconds).
Add stock and lemon slices, increase heat to high and deglaze pan; simmer until liquid reduces to about 1/3 cup.
Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup.
Remove pan from heat, add butter until it melts and thickens sauce; add parsley.
Spoon sauce over chicken and serve immediately over cooked angel hair pasta
2 large lemons
1 1/2 lbs chicken breasts pounded to about 1/4 inch
salt and fresh ground blackpepper
1/2 cup flour
4 tablespoons olive oil
1 large shallot, minced (or 1 tsp minced garlic)
1 cup chicken stock
2 tablespoons drained small capers
3 tablespoons unsalted butter, softened
2 tablespoons minced fresh parsley leaves
Preaheat oven to 275.
Halve one lemon lengthwise and slice one half crosswise into 1/8-1/4 inch thick slices.
Juice the remaining 1 1/2 lemons to obtain 1/4 cup juice.
Salt & pepper each cutlet generously and dredge each cutlet in the flour.
Heat a large heavy-bottomed skillet over medium-high heat until hot, add 2 tbsp oil, saute half of the cutlets until medium brown (2 minutes per side).
Transfer cutlets to baking sheet in the oven to keep warm.
Add remaining oil and repeat with remaining cutlets.
Add shallot or garlic to pan over medium heat -- saute until fragrant (30 seconds).
Add stock and lemon slices, increase heat to high and deglaze pan; simmer until liquid reduces to about 1/3 cup.
Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup.
Remove pan from heat, add butter until it melts and thickens sauce; add parsley.
Spoon sauce over chicken and serve immediately over cooked angel hair pasta
8/11/2009
Corn Bread
To go alone with dinner tonight, I think I am going make up a yummy batch of corn bread.
2/3 cup butter softened
1 cup sugar
3 eggs
1 2/3 cups milk
2 cups all-purpose flour
1 1/3 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon kosher salt
Preheat oven to 400.
In a mixing bowl, cream butter and sugar.
In a small bowl combine the eggs and milk.
In a small bowl combine flour, cornmeal, baking powder and salt; add to creamed mixture alternate with egg mixture.
Pour into a greased 13-in. x 9 baking pan. Bake for 24-27 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm with butter.
2/3 cup butter softened
1 cup sugar
3 eggs
1 2/3 cups milk
2 cups all-purpose flour
1 1/3 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon kosher salt
Preheat oven to 400.
In a mixing bowl, cream butter and sugar.
In a small bowl combine the eggs and milk.
In a small bowl combine flour, cornmeal, baking powder and salt; add to creamed mixture alternate with egg mixture.
Pour into a greased 13-in. x 9 baking pan. Bake for 24-27 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm with butter.
Oven "fried" Chicken
Last night I was watching Paula's Best Dishes on Food Network. Miss Paula and Bobby were making oven fried chichen and Marcel said that it looked good. So guess what I am making for dinner?? Yep, Oven Fried Chicken. I just need to stop at the store and pick up some Panko bread crumbs.
2 cups Panko bread crumbs
1 cup grated Parmesan
4 tablespoons olive oil, divided
2 tablespoons freshly minced thyme leaves
Kosher salt and freshly ground black pepper
1/4 cup Dijon mustard
2 tablespoons water
2 1/2 pounds boneless skinless chicken breasts, pounded to 1/4 -inch thickness
Directions
Preheat oven to 400 degrees F. Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray.
In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste.
In a separate shallow dish, combine mustard, water, salt and pepper, to taste, and remaining olive oil.
Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture.
Place on prepared rack in pan. Bake for 25 to 30 minutes, or until chicken is golden brown. Serve immediately.
2 cups Panko bread crumbs
1 cup grated Parmesan
4 tablespoons olive oil, divided
2 tablespoons freshly minced thyme leaves
Kosher salt and freshly ground black pepper
1/4 cup Dijon mustard
2 tablespoons water
2 1/2 pounds boneless skinless chicken breasts, pounded to 1/4 -inch thickness
Directions
Preheat oven to 400 degrees F. Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray.
In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste.
In a separate shallow dish, combine mustard, water, salt and pepper, to taste, and remaining olive oil.
Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture.
Place on prepared rack in pan. Bake for 25 to 30 minutes, or until chicken is golden brown. Serve immediately.
8/09/2009
Basic Egg Bread
After making French Toast yesterday with plain whole wheat bread, I was searching for a good egg bread recipe. I am a bit intimidated by trying to make challah. I found a good looking recipe on Breadworld.
This is for a 1 1/2 pound loaf.
2/3 cup warm milk
2 large eggs
2 tbs unsalted butter
1 tsp salt
3 cups bread flour
2 tbs sugar
2 tsp bread machine yeast
Directions
Add ingredients to bread machine pan in the order suggested by manufacturer.
Recommended cycle: Basic/white bread cycle; medium/normal color setting.
Nutritional Information: Per Serving:Serving size: 1 slice (1/12 of 1 1/2-lb. recipe)calories 170; total fat 4g; saturated fat 2g; cholesterol 42mg; sodium 233mg; total carbohydrate 28g; dietary fiber 1g; protein 6g.
This is for a 1 1/2 pound loaf.
2/3 cup warm milk
2 large eggs
2 tbs unsalted butter
1 tsp salt
3 cups bread flour
2 tbs sugar
2 tsp bread machine yeast
Directions
Add ingredients to bread machine pan in the order suggested by manufacturer.
Recommended cycle: Basic/white bread cycle; medium/normal color setting.
Nutritional Information: Per Serving:Serving size: 1 slice (1/12 of 1 1/2-lb. recipe)calories 170; total fat 4g; saturated fat 2g; cholesterol 42mg; sodium 233mg; total carbohydrate 28g; dietary fiber 1g; protein 6g.
8/08/2009
Key Lime Pie
I love the take of just about anything Key Lime Pie. This summer I have made Key Lime Pie Martinis and Key Lime Pie Ice Cream. Today I am going to make a Key Lime Pie from scratch! I found a great recipe on the Joy of Baking site.
GRAHAM CRACKER CRUST:
1 1/4 cup (125 grams) graham cracker crumbs
2 tablespoons (30 grams) granulated white sugar
5 - 6 tablespoons (70 - 85 grams) unsalted butter, melted
FILLING:
3 large egg yolks (I had to use 4 medium yolks)
One 14 - ounce (390 grams) can sweetened condensed milk
1/2 cup (120 grams) key lime juice
2 teaspoons grated lime zest
TOPPING:
1 cup (240 ml) heavy whipping cream
2 tablespoons (25 grams) granulated white sugar
Preheat the oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven.
Graham Cracker Crust: Mix together the graham cracker crumbs, sugar, and melted butter. Press onto the bottom and up the sides of a well greased 9 inch (23 cm) pie or tart pan. Cover with plastic wrap and place in the refrigerator to chill while you make the filling.
Filling: In the bowl of your electric mixer, with the whisk attachment, beat the egg yolks until pale and fluffy (about 3 minutes). Gradually add the condensed milk and beat until you have a light and fluffy mixture (4-5 minutes). Scrape down the sides of the bowl and beat in the lime juice and zest.
Pour the filling into the crust and bake for about 10 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool. Once it has completely cooled, cover and refrigerator until serving time. (The pie can be made to this point and stored in the refrigerator for a couple of days.) Just before serving make the whipping cream.
In a separate bowl, beat the whipping cream until soft peaks form. Add the sugar and beat until stiff peaks form. Either pipe or place mounds of whipping cream on top of the filling.
Makes 1 - 9 inch (23 cm) pie or tart. I didn't have a 9 inch pan so I used my 9 1/2 inch pan.
Just out of the oven and cooling. I will make the whipped cream later on.
GRAHAM CRACKER CRUST:
1 1/4 cup (125 grams) graham cracker crumbs
2 tablespoons (30 grams) granulated white sugar
5 - 6 tablespoons (70 - 85 grams) unsalted butter, melted
FILLING:
3 large egg yolks (I had to use 4 medium yolks)
One 14 - ounce (390 grams) can sweetened condensed milk
1/2 cup (120 grams) key lime juice
2 teaspoons grated lime zest
TOPPING:
1 cup (240 ml) heavy whipping cream
2 tablespoons (25 grams) granulated white sugar
Preheat the oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven.
Graham Cracker Crust: Mix together the graham cracker crumbs, sugar, and melted butter. Press onto the bottom and up the sides of a well greased 9 inch (23 cm) pie or tart pan. Cover with plastic wrap and place in the refrigerator to chill while you make the filling.
Filling: In the bowl of your electric mixer, with the whisk attachment, beat the egg yolks until pale and fluffy (about 3 minutes). Gradually add the condensed milk and beat until you have a light and fluffy mixture (4-5 minutes). Scrape down the sides of the bowl and beat in the lime juice and zest.
Pour the filling into the crust and bake for about 10 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool. Once it has completely cooled, cover and refrigerator until serving time. (The pie can be made to this point and stored in the refrigerator for a couple of days.) Just before serving make the whipping cream.
In a separate bowl, beat the whipping cream until soft peaks form. Add the sugar and beat until stiff peaks form. Either pipe or place mounds of whipping cream on top of the filling.
Makes 1 - 9 inch (23 cm) pie or tart. I didn't have a 9 inch pan so I used my 9 1/2 inch pan.
Just out of the oven and cooling. I will make the whipped cream later on.
Soft Pretzels
I haven't tried to make pretzels in years...I figured I would give them another try today.
1-1/2 cups water
1 tsp. kosher salt
1 Tbsp. firmly-packed light brown sugar
3-1/2 cups flour
2 tsp. active dry yeast
2 quarts water
1/3 cup baking soda
Kosher salt
Preparation:
Place the first five ingredients in your bread machine in the order specified by the manufacturer.
Set the machine to the dough cycle.
When cycle is complete, turn dough out onto a lightly-floured surface, and let it rest a few minutes. Meanwhile, preheat the oven to 475 degrees F.
Divide dough into 12-14 equal pieces. Roll each piece out to a 15-inch rope.
Make a U with each rope, then cross the ends. Pick up the ends and twist, and then fold up to make a pretzel shape. Pinch to seal.
Place the pretzels on foil lined baking sheets.
Place the 2 quarts of water in a large saucepan. Bring to a boil. Add the baking soda, and then reduce the heat to a simmer.
Slide 2-3 pretzels at a time into the baking soda bath. Let them simmer about 2 minutes. Use a slotted spoon to remove the pretzels. Transfer to the cooling rack. Sprinkle with kosher salt. (I also did some with cinnamon & sugar mixture)
When all of the pretzels have come out of the baking soda bath, transfer them to the foil lined baking sheets.
Bake 8-12 minutes until golden brown.
All done and VERY yummy!!
1-1/2 cups water
1 tsp. kosher salt
1 Tbsp. firmly-packed light brown sugar
3-1/2 cups flour
2 tsp. active dry yeast
2 quarts water
1/3 cup baking soda
Kosher salt
Preparation:
Place the first five ingredients in your bread machine in the order specified by the manufacturer.
Set the machine to the dough cycle.
When cycle is complete, turn dough out onto a lightly-floured surface, and let it rest a few minutes. Meanwhile, preheat the oven to 475 degrees F.
Divide dough into 12-14 equal pieces. Roll each piece out to a 15-inch rope.
Make a U with each rope, then cross the ends. Pick up the ends and twist, and then fold up to make a pretzel shape. Pinch to seal.
Place the pretzels on foil lined baking sheets.Place the 2 quarts of water in a large saucepan. Bring to a boil. Add the baking soda, and then reduce the heat to a simmer.
Slide 2-3 pretzels at a time into the baking soda bath. Let them simmer about 2 minutes. Use a slotted spoon to remove the pretzels. Transfer to the cooling rack. Sprinkle with kosher salt. (I also did some with cinnamon & sugar mixture)
When all of the pretzels have come out of the baking soda bath, transfer them to the foil lined baking sheets.
Bake 8-12 minutes until golden brown.
All done and VERY yummy!!
8/05/2009
Chocolate Chip Waffles
I noticed that it is National Waffle Day! Of course we had to celebrate it. I made some extra special yummy chocolate chip waffles.
cooking spray
1 3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
pinch of cinnamon
1 1/2 cup skim milk
1 tablespoon butter -- melted
1 teaspoon vanilla extract
1 large egg yolk
1 large egg white
1 tablespoon sugar
1/2 cup miniature chocolate chips
Directions:
Coat a waffle iron with cooking spray, and preheat.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt in a large bowl.
Place milk, butter, vanilla, and egg yolk in a bowl; stir with a whisk. Add to flour mixture, stirring until blended. Beat egg white and sugar with a mixer at high speed until stiff peaks form. Fold into flour mixture. Fold in miniture chips. Spoon about 1/2 cup batter onto hot waffle iron, spreading batter to edges.
Cook 3-5 minutes or until done; repeat procedure with remaining batter.
Happy National Waffle Day!!!
cooking spray
1 3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
pinch of cinnamon
1 1/2 cup skim milk
1 tablespoon butter -- melted
1 teaspoon vanilla extract
1 large egg yolk
1 large egg white
1 tablespoon sugar
1/2 cup miniature chocolate chips
Directions:
Coat a waffle iron with cooking spray, and preheat.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt in a large bowl.
Place milk, butter, vanilla, and egg yolk in a bowl; stir with a whisk. Add to flour mixture, stirring until blended. Beat egg white and sugar with a mixer at high speed until stiff peaks form. Fold into flour mixture. Fold in miniture chips. Spoon about 1/2 cup batter onto hot waffle iron, spreading batter to edges.
Cook 3-5 minutes or until done; repeat procedure with remaining batter.
Happy National Waffle Day!!!
8/04/2009
Chocolate Cheesecake Ice Cream
1 1/2 cup heavy cream
1 cup sour cream
6 ounces cream cheese
3 tablespoons fresh lemon juice
3/4 cup granulated sugar
1/4 teaspoon vanilla extract
2 ounces semi sweet or dark chocolate
Melt chocolate over double boiler or in microwave. Let cool at room temperature.
Place the cream cheese into a mixing bowl and beat until soft and smooth.
Slowly add the sugar and then beat in the sour cream and chocolate followed by the heavy cream.
Add the vanilla extract and lemon juice and mix until thick and smooth.
Cover and chill in the refrigerator for 2-3 hours.
Take the chilled mixture and beat until creamy then transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.
This wasn't chocolatey enough for me, so I mixed up some cocoa powder and milk, strained it and put it in base.
1 cup sour cream
6 ounces cream cheese
3 tablespoons fresh lemon juice
3/4 cup granulated sugar
1/4 teaspoon vanilla extract
2 ounces semi sweet or dark chocolate
Melt chocolate over double boiler or in microwave. Let cool at room temperature.
Place the cream cheese into a mixing bowl and beat until soft and smooth.
Slowly add the sugar and then beat in the sour cream and chocolate followed by the heavy cream.
Add the vanilla extract and lemon juice and mix until thick and smooth.
Cover and chill in the refrigerator for 2-3 hours.
Take the chilled mixture and beat until creamy then transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.
This wasn't chocolatey enough for me, so I mixed up some cocoa powder and milk, strained it and put it in base.
8/03/2009
Black & White Chip cookies
Don't you hate it when a recipe calls for 1 cup (half a bag) of chocolate chips? What do you do with the rest? I end up by putting them in the freezer. Now I have a section on the freezer door that has a few 1/2 bags of chips.
I decided to get rid of the 1/2 bags and made up some Toll House Cookies, the pan version.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened (or butter flavor crisco)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) chocolate chips. (I used 1 cup dark chocolate and 1 cup Ghiradelli white chips)
1 cup chopped nuts (I had 1 cup chopped walnuts in the freezer too)
Directions:
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
I decided to get rid of the 1/2 bags and made up some Toll House Cookies, the pan version.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened (or butter flavor crisco)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) chocolate chips. (I used 1 cup dark chocolate and 1 cup Ghiradelli white chips)
1 cup chopped nuts (I had 1 cup chopped walnuts in the freezer too)
Directions:
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Cafe' au lait Ice Cream
2 eggs, beaten
2/3 cup sugar
1 1/2 cups milk
2 tablespoons instant coffee
1/2 teaspoon vanilla
1/4 cup mini marshmallows
1 cup heavy cream
In a medium saucepan, combine beaten eggs, sugar and milk. Cook and stir over low heat until mixture thickens and coats a spoon. Add instant coffee; stir in vanilla and marshmallows until melted and instant coffee is completely dissolved.
Set aside to cool 15 minutes.
Add heavy cream.
Pour into ice-cream maker and freeze according to directions.
Makes about 1 quart
2/3 cup sugar
1 1/2 cups milk
2 tablespoons instant coffee
1/2 teaspoon vanilla
1/4 cup mini marshmallows
1 cup heavy cream
In a medium saucepan, combine beaten eggs, sugar and milk. Cook and stir over low heat until mixture thickens and coats a spoon. Add instant coffee; stir in vanilla and marshmallows until melted and instant coffee is completely dissolved.
Set aside to cool 15 minutes.
Add heavy cream.
Pour into ice-cream maker and freeze according to directions.
Makes about 1 quart
Blueberry Scones
This morning I lit a Blueberry Scone Candle from Yankee Candle Co. The house smelled so good that I decided to make some blueberry scones. I found a great recipe on the Joy of Baking website. They has such wonderful recipes.
Blueberry Streusel Scones:
2 cups (260 grams) all-purpose flour
1/4 cup (50 grams) granulated white sugar
2 teaspoons (10 grams) baking powder
1/8 teaspoon salt
6 tablespoons (85 grams) chilled, unsalted butter, cut into pieces
1 cup (150 grams) fresh blueberries
1 large egg, lightly beaten
1 teaspoon (5 grams) pure vanilla extract
1/2 cup (120 ml) milk or cream
Brushing tops of scones:
Milk or Cream
Streusel Topping:
1/4 cup (55 grams) brown sugar
1/4 cup (35 grams) all purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons (30 grams) chilled unsalted butter, cut into pieces
Preheat oven to 400 degrees F (205 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.
For the Scones: In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Gently fold in the blueberries. In a small measuring cup combine the cream, beaten egg and vanilla. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix the dough or the scones will be tough.
Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (4 cm) thick. Cut this circle in half, then cut each half into four pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk.
For the Streusel Topping: In a small bowl whisk together the sugar, flour, and cinnamon. With a pastry blender or two knives, cut in the butter until crumbly. Top each scone with a teaspoon or two of the streusel mixture. Cover and refrigerate any leftover streusel mixture.
Bake the scones until nicely browned, about 18 - 22 minutes or until a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack to cool slightly. These are best eaten the day they are made but can be covered and stored for a few days.
Makes 8 scones
Blueberry Streusel Scones:
2 cups (260 grams) all-purpose flour
1/4 cup (50 grams) granulated white sugar
2 teaspoons (10 grams) baking powder
1/8 teaspoon salt
6 tablespoons (85 grams) chilled, unsalted butter, cut into pieces
1 cup (150 grams) fresh blueberries
1 large egg, lightly beaten
1 teaspoon (5 grams) pure vanilla extract
1/2 cup (120 ml) milk or cream
Brushing tops of scones:
Milk or Cream
Streusel Topping:
1/4 cup (55 grams) brown sugar
1/4 cup (35 grams) all purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons (30 grams) chilled unsalted butter, cut into pieces
Preheat oven to 400 degrees F (205 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.
For the Scones: In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Gently fold in the blueberries. In a small measuring cup combine the cream, beaten egg and vanilla. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix the dough or the scones will be tough.
Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (4 cm) thick. Cut this circle in half, then cut each half into four pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk.
For the Streusel Topping: In a small bowl whisk together the sugar, flour, and cinnamon. With a pastry blender or two knives, cut in the butter until crumbly. Top each scone with a teaspoon or two of the streusel mixture. Cover and refrigerate any leftover streusel mixture.
Bake the scones until nicely browned, about 18 - 22 minutes or until a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack to cool slightly. These are best eaten the day they are made but can be covered and stored for a few days.
Makes 8 scones
8/02/2009
Chicken Fajitas
Tonight we had chicken fajitas. I made enough so that we could have left overs.
2 green bell peppers, cut into strips
2 yellow bell peppers, cut into strips
2 red bell peppers, cut into strips
2 large vidalia onions, halved and cut into strips
5 or 6 large chicken breasts, cut into strips
3 tbs vegetable oil
Fajita seasoning
In a large bowl combine the veggies and season with salt and black pepper.
In another large bowl combine the chicken, oil and seasoning. Let that rest for 10 to 15 minutes.
On a large non stick griddle or cast iron pan, I like to cook the chicken first. Make sure it is super hot! After the chicken is cooked through I put it in the oven to keep warm.
I then cook the veggies making sure not to over cook them. We don't like them mushy.
Serve on fajita sized tortilla with sour cream, shredded cheese, salsa and guacamole.
2 green bell peppers, cut into strips
2 yellow bell peppers, cut into strips
2 red bell peppers, cut into strips
2 large vidalia onions, halved and cut into strips
5 or 6 large chicken breasts, cut into strips
3 tbs vegetable oil
Fajita seasoning
In a large bowl combine the veggies and season with salt and black pepper.
In another large bowl combine the chicken, oil and seasoning. Let that rest for 10 to 15 minutes.
On a large non stick griddle or cast iron pan, I like to cook the chicken first. Make sure it is super hot! After the chicken is cooked through I put it in the oven to keep warm.
I then cook the veggies making sure not to over cook them. We don't like them mushy.
Serve on fajita sized tortilla with sour cream, shredded cheese, salsa and guacamole.
French Vanilla Ice Cream
French Vanilla Ice Cream
2 Large eggs (or 1/2 cup of egg beaters)
3/4 Cup granulated sugar
2 Cups heavy or whipping cream
1 Cup whole milk
2 Tsp. vanilla extract
Whisk eggs in a mixing bowl until light and fluffy, 1-2 minutes Whisk in sugar, a little at a time. Continue whisking until completely blended, about 1-minute more. Pour in cream, milk and vanilla, whisk to blend.
Transfer mixture to ice cream maker.
Freeze according to the manufacturer's instructions
2 Large eggs (or 1/2 cup of egg beaters)
3/4 Cup granulated sugar
2 Cups heavy or whipping cream
1 Cup whole milk
2 Tsp. vanilla extract
Whisk eggs in a mixing bowl until light and fluffy, 1-2 minutes Whisk in sugar, a little at a time. Continue whisking until completely blended, about 1-minute more. Pour in cream, milk and vanilla, whisk to blend.
Transfer mixture to ice cream maker.
Freeze according to the manufacturer's instructions
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