a. Lavender Egg Salad
8 eggs, peeled
2 Tbsp mincd green onion
1-1/2 Tbsp Dijon mustard
1/2 cup mayo
1/4 tsp salt
2 cups lettuce
8 slices chewy bread
Chop eggs. Stir in onion, mustard, mayo, and salt. Chill mixture. Butter bread, then spread egg salad on 4 slices, and gently pile lettuce, then top with remaining slices. Trim crusts, cut into qquarters, and keep covered with plastic wrap.
b. Profiteroles
1 cup milk
1/2 cup butter
1 cup APF
4 large eggs
Bring milk and butter to a boil, and while boiling, add flour all at once. Stir rapidly until mixture forms a ball. Remove from heat, and beat in eggs thoroughly, one at a time. Place heaping tsps of dough on a greased cookie sheet, two inches apart.
Bake at 425 deg for 20 mins. Reduce heat to 350 deg, and bake for 10-15 mins until puffs are well-risen and dry. When cooled, add favorite filling.
c. Lemon Jumble Cookies
6 Tbsp butter
1/2 cup sugar
Grated rind and juic from lemon
1 egg, baten
3 cups, self-rising flour
1-2 Tbsp milk
Cream buttr, then add sugar and grated lemon rind. Stir in strained lemon juic and beaten eggs. Sift flour, and sitr in lightly, adding milk as need to kep dough stiff.
Turn dough into flour board, and divide into small pieces. Roll each piece into an S shape. Bak at 350 deg for 15-20 mins.
d. Haley's No Cook Peanut Butter Truffles
1/4 cup powdred sugar
1/2 cup sweetened condenseed milk
1 cup peanut butter
6 oz mini choco chip morsels
1/2 cup chopped nuts
Combine the first three ingredients, and stir until well blended. Sit in mini choco chips, then chill until fir. Gently shapee into balls, and roll in chopped walnuts or pecans. Chill until firm
e. Key Lime Scones
2-1/2 cups APF
2 Tbsp brown sugar
1 Tbsp baking powder
1 tsp salt
1 stick butter
1 cup milk
1 large egg
Finely grated zest from 3-4 key limes
Whisk together flour, sugar, baking powder, and salt. Cut in butter with fork until coarse. Combine milk, egg and key lime zest. Add to flour mixture, and stir until flour is blended and sticky.
Placed dough onto flourd board, and divide into two balls. Gently flatten each ball until it is about 5'' in diameter, then cut into wdges.
Brush lightly with milk and sugar, and bake at 425 deg for 20 mins
Thursday, July 8, 2010
Wednesday, July 7, 2010
Recipes from Laura Child's "Blood Orange Brewing"
a. Killer Blood Orange Scones
2 cups APF
1/2 cupsugar
1 Tbsp baking powder
1 tsp salt3/4 cup unsalted butter, chopped
2 beaten eggs
1/2 cup whipping cram
2 Tbsp melted butter
1 Tbsp orange zest
Stir flour, sugar, baking powder, salt. Cut pieces of butter into this until coarsely mixed. Combine eggs and cream, then add to flour. Blend gently, and place batter on lightly floured surface, and knead for a minute. Roll dough into a 4'' x 8'' rectangle. Brush dough with melted butter, and sprinkle on orange zest and a little sugar. Gently roll, seal seam, and cut into 1'' slices
Bake at 425 deg for 15 mins
b. Haley's Almond Scones
3 cups APF
2-1/2 tsp baking powder
1/2 cup sugar
1/2 tsp salt
1/2 cup butter
1 Tbsp almond extract
1/2 cup half-and-half
1/4 cup almonds
Mix all dry ingredients, and blend in butter until coarse. Add extract, half-and-half, and form mixture into round shape on floured surface. Roll out to 1-1/2'' thickness. Place on baking sheet, sprinkly with sugar, and top with almonds.
Bake at 350 deg for 20 mins
8-10 scones
c. Charleston Cream Cheese Cookies
1/2 cup softened butter
3 oz cream cheese, softened
2 cups sugar
2 ggs
1 tsp vanilla extract
1/2 tsp lemon extract
4 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 cup preservees
1/4 cup sugar
Cream butter, cream chees and sugar until fluffy. Beat in eggs, and stir vanilla and lemon. Sift together flour, baking powder, salt, and blend with cream cheese mixture.
Roll dough into log, 16-18'' long. Place on foil and sal. Chill for 3 hours
Slice dough into 3/8 inch rounds, and spoon 1/2 tsp jam in the cnteer
Bake at 350 deg for 10 mins. Dust with sugar
d. Angel Biscuits
5 cups flour
1/2 cup oil
1 tsp baking soda
1 tsp salt
2 tsp baking powder
1/4 cup sugar
1 pkg yeast
1/2 cup warm water
1-3/4 cups buttermilk
Sift flour, bakin soda, salt, baking powder and sugar. Add oil and stir. dissolve yast in warm water and stir in. Add buttermilk
Roll on floured surface to 1/2'' thickness, and cut into squares
Bake at 400 deg for 12-15 mins
2 cups APF
1/2 cupsugar
1 Tbsp baking powder
1 tsp salt3/4 cup unsalted butter, chopped
2 beaten eggs
1/2 cup whipping cram
2 Tbsp melted butter
1 Tbsp orange zest
Stir flour, sugar, baking powder, salt. Cut pieces of butter into this until coarsely mixed. Combine eggs and cream, then add to flour. Blend gently, and place batter on lightly floured surface, and knead for a minute. Roll dough into a 4'' x 8'' rectangle. Brush dough with melted butter, and sprinkle on orange zest and a little sugar. Gently roll, seal seam, and cut into 1'' slices
Bake at 425 deg for 15 mins
b. Haley's Almond Scones
3 cups APF
2-1/2 tsp baking powder
1/2 cup sugar
1/2 tsp salt
1/2 cup butter
1 Tbsp almond extract
1/2 cup half-and-half
1/4 cup almonds
Mix all dry ingredients, and blend in butter until coarse. Add extract, half-and-half, and form mixture into round shape on floured surface. Roll out to 1-1/2'' thickness. Place on baking sheet, sprinkly with sugar, and top with almonds.
Bake at 350 deg for 20 mins
8-10 scones
c. Charleston Cream Cheese Cookies
1/2 cup softened butter
3 oz cream cheese, softened
2 cups sugar
2 ggs
1 tsp vanilla extract
1/2 tsp lemon extract
4 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 cup preservees
1/4 cup sugar
Cream butter, cream chees and sugar until fluffy. Beat in eggs, and stir vanilla and lemon. Sift together flour, baking powder, salt, and blend with cream cheese mixture.
Roll dough into log, 16-18'' long. Place on foil and sal. Chill for 3 hours
Slice dough into 3/8 inch rounds, and spoon 1/2 tsp jam in the cnteer
Bake at 350 deg for 10 mins. Dust with sugar
d. Angel Biscuits
5 cups flour
1/2 cup oil
1 tsp baking soda
1 tsp salt
2 tsp baking powder
1/4 cup sugar
1 pkg yeast
1/2 cup warm water
1-3/4 cups buttermilk
Sift flour, bakin soda, salt, baking powder and sugar. Add oil and stir. dissolve yast in warm water and stir in. Add buttermilk
Roll on floured surface to 1/2'' thickness, and cut into squares
Bake at 400 deg for 12-15 mins
Saturday, July 3, 2010
Recipes from Laura Child's "Keepsake Crimes"
a. Prune Bread
5 cups APF
8 tsp baking powder
1 tsp salt
1 tsp nutmeg
1/4 tsp ginger
1/2 tsp cinnamon
1 cup sugar
2-1/2 cupschopped prunes
4 beaten eggs
2-1/2 cups milk
1/2 cup melted shortening
Combine flour, baking powder, salt, nutmeg, ginger, cinnamon, sugar, and prunes. In a separate bowl, beat eggs, mil, shortening, and add to flour mixture until moistened
Pour into two greased 9''x5'' pans, and bake at 350 deg for an hour.
b. Fried Okra
1 lb okra
3 tbsp APF
2 egg whites
1-1/2 cups soft bread crumbs
Vegetable oil
Salt
Wash okra and drain well. Remove tip and stem, then cut okra into 1/2'' slices. Coat okra with flour, and beat egg whites until stiff peaks form, then fold in okra. Stir in bread crumbs, coating okra well. Deep-fry okra until golden brown, drain, and sprinkle with salt
4 servings
5 cups APF
8 tsp baking powder
1 tsp salt
1 tsp nutmeg
1/4 tsp ginger
1/2 tsp cinnamon
1 cup sugar
2-1/2 cupschopped prunes
4 beaten eggs
2-1/2 cups milk
1/2 cup melted shortening
Combine flour, baking powder, salt, nutmeg, ginger, cinnamon, sugar, and prunes. In a separate bowl, beat eggs, mil, shortening, and add to flour mixture until moistened
Pour into two greased 9''x5'' pans, and bake at 350 deg for an hour.
b. Fried Okra
1 lb okra
3 tbsp APF
2 egg whites
1-1/2 cups soft bread crumbs
Vegetable oil
Salt
Wash okra and drain well. Remove tip and stem, then cut okra into 1/2'' slices. Coat okra with flour, and beat egg whites until stiff peaks form, then fold in okra. Stir in bread crumbs, coating okra well. Deep-fry okra until golden brown, drain, and sprinkle with salt
4 servings
Friday, July 2, 2010
Recipes from Laura Child's 'Chamomile Mourning'
a. Almond Cake to Die For
1 cup butter
1 cup sugar
3 eggs
1 jar almond filling
1 tsp vanilla extract
2-1/4 cups all-purpos flour
1/2 tsp salt
1/4 cup milk
2 Tsp orange zest
Beat butter adn sugar, and add eggs one at a time. Beat in almond filling and vanilla extract until blended. I separate bowl, mix flour, baking powder and salt. Add to almond mixture, a little at a time, mixing milk i slowly. Add orange zest and beat until batter is blended. Spread batter evenly in a greased ad flouted 10'' tube pan or a large Bundt pan.
Bake for almost an hour. Cook
b. Haley's Strawberry Biscuits
1 cup dicd strawberries
3 Tbsp sugar
2 cups flour
1 Tbsp baking powdr
1/4 tsp baking soda
1/2 tsp salt
6 Tbsp cold butter
3/4 cup buttermilk
Toss strawberries with 2 Tbsp sugar, and set aside. Sift together flour, remaining sugar, aking powder, aking soda, and salt, then cut in the butter. Stir in strawberries, coating them with flour. Stir in buttermilk until flour mixture is moist.
Gently knead the flour on a floured work surface. Pat to about 3/4'' thick, then use a 2'' biscuit cutter to stamp our rounds. Bake for 20 mins at 450 degrees
Around 16 biscuits
c. Cranberry-Orange bread
2 cups flour
1 c up sugar
1-1/2 tsp baking powder
3/4 tsp salt
2 Tbsp shortening
1 gg, beaten
3/4 cup orange juice
Granted rind of 1 orange
1 cup raw cranberries
1/2 cup broken pecans
Mix flour, sugar, aking powder, and salt. Cream in shortening, egg, orange juice, and orange rind. Fold in cranberries and nuts. Bake in greased pan for 50 mins at 350 dg. Cool before slicing.
d. Theo's Coco Macaroons
3 egg whites
1/2 cup sugar
1/2 tsp vanilla extract
5 cups flake coconut
at egg whitesu ntil stiff, then fold in the rest of ingredients until nicely mixed. Drop rounded spoonfuls onto a cookie sheet, and bake for 15 mins in 300 deg oven.
3 dozen cookies
e. Raspberry Choco Chip Muffins
1/2 cup butter
3/4 cup sugar
1 tsp vailla
1 tsp orange zest
1 cup choco chips
2 cups flour
2 tsp baking powder
1/2 cup milk
2 cups raspberries
Cream butter and sugar together, then add vanilla and orange zest. Mix together choco chips, 2 cups flour, and baking powder in a separate bowl. Now add dry ingredients, one at a time, to wet mixture. Slowly add i milk, then fold in raspberries
Bake at 375 deg for 30 mins
8-10 muffins
f. Cinnamon Apple Scones
6 Tbsp bbutter
2 cups chopped appls
2 cups all-purpose flour
1/3 cup sugar
1 Tsp baking powder
1/2 tsp salt
1/2 cup whipping cream
1 tsp ground cinnamon
2 Tbsp granulated sugar
Melt 3 Tbsp butter, and cook apples over medium heat. Stir frequently until tender. Stir together flour, sugar, baking powder, and salt i a mixing bowl, then cut in remaining 3 Tbsp of utter until mixture is coarse. Add whipping cream and apples and mix by hand until dough forms a ball.
Knead dough on floured surface 5-6 times. Flatten dough to form an 8'' circle, sprinkle with cinnamon and sugar mixture, and cut into 12 wedges. Bake at 400 deg for 30 mins.
g. Blueberry Sour Cream Muffins
1/4 cup applesauce
3/4 cup sugar
2 eggs
1-1/4 cups flour
1/2 tsp baking soda
1/4 cup sour cream
1 cup blueberries
Stir applesauce, sugar and eggs. Combine flour and baking soda, then blend in wet mixture. Stir in sour cream, followed by blueberries. Spoon batter into muffin tins (1/4 cup full).
Bake at 400 deg for 15 mins
h. Marmalade and Cream Cheese Tea Sandwiches
Mix 2-3 Tbsp of orange marmalade and approximately 1/3 cup chopped pecans into softened cream cheese. Spread onto bread, and cut off crusts
i. Flourless Choco Tea Cake
12 oz semisweet chips
1/2 cup butter
1/4 cup sugar
1 tea bag
3 eggs
Whipped cream
Melt choco chips, butter, sugar, water, and contents of tea bag over medium heat, stirring for 3-4 mins. Remove from heat and fold in eggs, until mixture is smooth. Pour ito 9'' pie plate lied with waxed paper. Bake for 12 mins at 425 degrees. Cool, cover loosely, and refrigerate overnight until cake sets
Remove from refrigerater, and allow cake to sit for 15 mins.
1 cup butter
1 cup sugar
3 eggs
1 jar almond filling
1 tsp vanilla extract
2-1/4 cups all-purpos flour
1/2 tsp salt
1/4 cup milk
2 Tsp orange zest
Beat butter adn sugar, and add eggs one at a time. Beat in almond filling and vanilla extract until blended. I separate bowl, mix flour, baking powder and salt. Add to almond mixture, a little at a time, mixing milk i slowly. Add orange zest and beat until batter is blended. Spread batter evenly in a greased ad flouted 10'' tube pan or a large Bundt pan.
Bake for almost an hour. Cook
b. Haley's Strawberry Biscuits
1 cup dicd strawberries
3 Tbsp sugar
2 cups flour
1 Tbsp baking powdr
1/4 tsp baking soda
1/2 tsp salt
6 Tbsp cold butter
3/4 cup buttermilk
Toss strawberries with 2 Tbsp sugar, and set aside. Sift together flour, remaining sugar, aking powder, aking soda, and salt, then cut in the butter. Stir in strawberries, coating them with flour. Stir in buttermilk until flour mixture is moist.
Gently knead the flour on a floured work surface. Pat to about 3/4'' thick, then use a 2'' biscuit cutter to stamp our rounds. Bake for 20 mins at 450 degrees
Around 16 biscuits
c. Cranberry-Orange bread
2 cups flour
1 c up sugar
1-1/2 tsp baking powder
3/4 tsp salt
2 Tbsp shortening
1 gg, beaten
3/4 cup orange juice
Granted rind of 1 orange
1 cup raw cranberries
1/2 cup broken pecans
Mix flour, sugar, aking powder, and salt. Cream in shortening, egg, orange juice, and orange rind. Fold in cranberries and nuts. Bake in greased pan for 50 mins at 350 dg. Cool before slicing.
d. Theo's Coco Macaroons
3 egg whites
1/2 cup sugar
1/2 tsp vanilla extract
5 cups flake coconut
at egg whitesu ntil stiff, then fold in the rest of ingredients until nicely mixed. Drop rounded spoonfuls onto a cookie sheet, and bake for 15 mins in 300 deg oven.
3 dozen cookies
e. Raspberry Choco Chip Muffins
1/2 cup butter
3/4 cup sugar
1 tsp vailla
1 tsp orange zest
1 cup choco chips
2 cups flour
2 tsp baking powder
1/2 cup milk
2 cups raspberries
Cream butter and sugar together, then add vanilla and orange zest. Mix together choco chips, 2 cups flour, and baking powder in a separate bowl. Now add dry ingredients, one at a time, to wet mixture. Slowly add i milk, then fold in raspberries
Bake at 375 deg for 30 mins
8-10 muffins
f. Cinnamon Apple Scones
6 Tbsp bbutter
2 cups chopped appls
2 cups all-purpose flour
1/3 cup sugar
1 Tsp baking powder
1/2 tsp salt
1/2 cup whipping cream
1 tsp ground cinnamon
2 Tbsp granulated sugar
Melt 3 Tbsp butter, and cook apples over medium heat. Stir frequently until tender. Stir together flour, sugar, baking powder, and salt i a mixing bowl, then cut in remaining 3 Tbsp of utter until mixture is coarse. Add whipping cream and apples and mix by hand until dough forms a ball.
Knead dough on floured surface 5-6 times. Flatten dough to form an 8'' circle, sprinkle with cinnamon and sugar mixture, and cut into 12 wedges. Bake at 400 deg for 30 mins.
g. Blueberry Sour Cream Muffins
1/4 cup applesauce
3/4 cup sugar
2 eggs
1-1/4 cups flour
1/2 tsp baking soda
1/4 cup sour cream
1 cup blueberries
Stir applesauce, sugar and eggs. Combine flour and baking soda, then blend in wet mixture. Stir in sour cream, followed by blueberries. Spoon batter into muffin tins (1/4 cup full).
Bake at 400 deg for 15 mins
h. Marmalade and Cream Cheese Tea Sandwiches
Mix 2-3 Tbsp of orange marmalade and approximately 1/3 cup chopped pecans into softened cream cheese. Spread onto bread, and cut off crusts
i. Flourless Choco Tea Cake
12 oz semisweet chips
1/2 cup butter
1/4 cup sugar
1 tea bag
3 eggs
Whipped cream
Melt choco chips, butter, sugar, water, and contents of tea bag over medium heat, stirring for 3-4 mins. Remove from heat and fold in eggs, until mixture is smooth. Pour ito 9'' pie plate lied with waxed paper. Bake for 12 mins at 425 degrees. Cool, cover loosely, and refrigerate overnight until cake sets
Remove from refrigerater, and allow cake to sit for 15 mins.
Thursday, July 1, 2010
Recipes from Karen MacInerney's "Dead and Berried"
a. Peach Sunrise Coffee Cake
2 cups APF
1 Tbsp baking powder
1/2 tsp salt
2 Tbsp sugar
1/3 cup butter
1 egg
1 cup milk
1/2 cup melted butter
1/4 cup brown sugar, packed
1/2 tsp cinnamon
2 cups peaches, thinly sliced
1/3 cup sour cream
1/2 cup raspberry preserves
In a large bowl, stir together flour, baking powder, salt and sugar. Cut in butter. In a separate bowl, beat together egg and milk, and add to the flour mixture, stirring until just mixed. Set aside
Combine meltedb utter, brown sugar, and cinnamon; spread over bottom of greased 9'' pan. Arrange peach slices in four rows, and spoon half of batter smoothly on top. Combine sour cream and raspberry preserves, and pour over batter. Drop spoonfuls of remaining batter over preserves mixture, and smooth
Bake at 350 deg for 50 mins, cool for 15 mins, then invert.
b. To-Die-For Choco Cherry Brownies
2 eggs
1 tsp vanilla extract
1 cup sugar
1/2 lb dark choco, chopped
1/2 cup butter
1/2 cup flour
1/4 cup unsweetened cocoa
1/2 cup dried cherries
1/2 cup chopped dark chocolate
Whisk together the eggs, vanilla and sugar until smooth. Melt 1/2 lb choco and butter; add to egg mixture, and whisk in.
In a separate bowl, mix flour, cocoa, and fold into mixture. Fold in cherries and dark choco pieces, and spread ito grased 8'' pan.
Bake at 350 deg for 20-25 mins
Cherry Choco Frosting
4 oz dark choco, choppd
1/2 cup cream
1-2 tsp cherry liqueur
Bring cream to a full boil over medium-high heat, and add choco. Remove from heat and allow to stand. Stir until choco is melted, add liqueur, and spread over cooled brownies.
c. Smooth Vanilla Flan
Nonstick spreay
4 eggs
1/8 tsp salt
2 cups milk
1-1/2 vanilla extract
10 Tbsp cor syrup
6 Tbsp brown sugar
Half-fill a 9''x13'' pan with water. Place in the center of oven, and preheat to 350 deg. Spreay 6 ramekins with nonstick spray.
Break eggs into bowl, add salt, and beat lightly with a whisk until yolks are broken. Slowly pour in milk and vanilla, and keep beating. Spray a tbsp with cooking spray; use it to measure out corn syrup. Drizzle corn syrup in while whisking, mixing until all 10 tbsps are blended. Press 1 tbsp brown sugar into bottom of each ramekin, dividing it equally. Gently place ramekins into pan of hot water, and bake for 35-40 mins, or until knife inserted all the way into the flan comes out clea.
Remove and cool ramekins to room temperature, and run a knife around edges to invert them with the syrup. Serve cold at room temperature.
d. Emmeline's Cardamom Banana Bread
2 cups all purpose flour
3/4 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/2 cup brown sugar, packed
1/4 cup softened butter
2 eggs
3 bananas, mashed
1/3 cup sour cream
1 tsp cardamom
2/3 cup walnuts
In a large bowl, cream sugars and butter, and add eggs one at a time, followed by banana, sour cream and cardamom. Beat until blended.
Combine flour, baking soda, and salt in a separate bowl. Add flour mixture to banaan mixture, mixing until just moist. Stir in walnuts and spoon batter onto greased 9''x5'' pan.
Bake at 350 deg for one hour
e. Barbara Hahn's Berried Medley Lemon Streusel Muffins
Streusel Topping
1/4 cup melted butter
1/2 cup flour
2 Tbsp sugar
1-1/2 tsp finely shredded lemon peel
Muffins
2-1/2 cups flour
2 tsp baking powder
1 tsp baking soda
1-1/3 cups sugar
1 Tbsp finely shredded lemon peel
1 egg
1 cup buttermilk
1/2 cup melted butter
1 Tbsp lemon juice
1-1/2 cups berries, slightly thawed
1 Tbsp flour
Preheat oven to 400 deg
Stir streusel ingredints to form soft crumbly dough.
Whisk dry muffin ingredients and lemon peel in one bowl. Combine liquid ingredients in another. Mix the two until fully blended
Cut large berries in pieces, and leave small berries whole. Toss berries in 1 tbsp flour to coat, then gently fold into dough, handling only enough to incorporate berries.
Line large muffin tin with paper muffin liners, and fill each 1/4'' from top. Crumble streusel over each, and bake for 15 mins, then reduce heat to 350 deg, and bake for 10 more. Cool for 5 mins
2 cups APF
1 Tbsp baking powder
1/2 tsp salt
2 Tbsp sugar
1/3 cup butter
1 egg
1 cup milk
1/2 cup melted butter
1/4 cup brown sugar, packed
1/2 tsp cinnamon
2 cups peaches, thinly sliced
1/3 cup sour cream
1/2 cup raspberry preserves
In a large bowl, stir together flour, baking powder, salt and sugar. Cut in butter. In a separate bowl, beat together egg and milk, and add to the flour mixture, stirring until just mixed. Set aside
Combine meltedb utter, brown sugar, and cinnamon; spread over bottom of greased 9'' pan. Arrange peach slices in four rows, and spoon half of batter smoothly on top. Combine sour cream and raspberry preserves, and pour over batter. Drop spoonfuls of remaining batter over preserves mixture, and smooth
Bake at 350 deg for 50 mins, cool for 15 mins, then invert.
b. To-Die-For Choco Cherry Brownies
2 eggs
1 tsp vanilla extract
1 cup sugar
1/2 lb dark choco, chopped
1/2 cup butter
1/2 cup flour
1/4 cup unsweetened cocoa
1/2 cup dried cherries
1/2 cup chopped dark chocolate
Whisk together the eggs, vanilla and sugar until smooth. Melt 1/2 lb choco and butter; add to egg mixture, and whisk in.
In a separate bowl, mix flour, cocoa, and fold into mixture. Fold in cherries and dark choco pieces, and spread ito grased 8'' pan.
Bake at 350 deg for 20-25 mins
Cherry Choco Frosting
4 oz dark choco, choppd
1/2 cup cream
1-2 tsp cherry liqueur
Bring cream to a full boil over medium-high heat, and add choco. Remove from heat and allow to stand. Stir until choco is melted, add liqueur, and spread over cooled brownies.
c. Smooth Vanilla Flan
Nonstick spreay
4 eggs
1/8 tsp salt
2 cups milk
1-1/2 vanilla extract
10 Tbsp cor syrup
6 Tbsp brown sugar
Half-fill a 9''x13'' pan with water. Place in the center of oven, and preheat to 350 deg. Spreay 6 ramekins with nonstick spray.
Break eggs into bowl, add salt, and beat lightly with a whisk until yolks are broken. Slowly pour in milk and vanilla, and keep beating. Spray a tbsp with cooking spray; use it to measure out corn syrup. Drizzle corn syrup in while whisking, mixing until all 10 tbsps are blended. Press 1 tbsp brown sugar into bottom of each ramekin, dividing it equally. Gently place ramekins into pan of hot water, and bake for 35-40 mins, or until knife inserted all the way into the flan comes out clea.
Remove and cool ramekins to room temperature, and run a knife around edges to invert them with the syrup. Serve cold at room temperature.
d. Emmeline's Cardamom Banana Bread
2 cups all purpose flour
3/4 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/2 cup brown sugar, packed
1/4 cup softened butter
2 eggs
3 bananas, mashed
1/3 cup sour cream
1 tsp cardamom
2/3 cup walnuts
In a large bowl, cream sugars and butter, and add eggs one at a time, followed by banana, sour cream and cardamom. Beat until blended.
Combine flour, baking soda, and salt in a separate bowl. Add flour mixture to banaan mixture, mixing until just moist. Stir in walnuts and spoon batter onto greased 9''x5'' pan.
Bake at 350 deg for one hour
e. Barbara Hahn's Berried Medley Lemon Streusel Muffins
Streusel Topping
1/4 cup melted butter
1/2 cup flour
2 Tbsp sugar
1-1/2 tsp finely shredded lemon peel
Muffins
2-1/2 cups flour
2 tsp baking powder
1 tsp baking soda
1-1/3 cups sugar
1 Tbsp finely shredded lemon peel
1 egg
1 cup buttermilk
1/2 cup melted butter
1 Tbsp lemon juice
1-1/2 cups berries, slightly thawed
1 Tbsp flour
Preheat oven to 400 deg
Stir streusel ingredints to form soft crumbly dough.
Whisk dry muffin ingredients and lemon peel in one bowl. Combine liquid ingredients in another. Mix the two until fully blended
Cut large berries in pieces, and leave small berries whole. Toss berries in 1 tbsp flour to coat, then gently fold into dough, handling only enough to incorporate berries.
Line large muffin tin with paper muffin liners, and fill each 1/4'' from top. Crumble streusel over each, and bake for 15 mins, then reduce heat to 350 deg, and bake for 10 more. Cool for 5 mins
Recipes from Laura Childs 'The English Breakfast Murder'
a. Blackberry Cobbler
1 cup All Purpose Flour
1/4 tsp salt
2 Tbsp plus 2 tsp vegetable oil
3 Tbsp cold watr
2 Tbsp cornstarch
1/2 cup unsweetened orange juice, divided
8 cups fresh blackberries
2/3 cup sugar
1/4 tsp ground cinnamo
1/4 tsp ground nutmeg
1/4 tsp groud cloves
Vegetable cooking spray
Combine flour and salt in a small bowl, and stir well. Combine oil and water in a small bowl and stir well. Pour oil mixture ito flour mixture and stir with a fork until dry ingredients are moistened. Shape into a ball, cover, and chill.
Combine cornstarch with 1/4 cup orange juice. Combine remaining 1/4 cup orange juice, blackberries, sugar, cinnamo, nutmeg, cloves in a heavy sauce pan. Stir and bring to a boil, reduce heat, and simmer for 8 mins. Stir in cornstarch and orange juice mixture. Return to a boil, and cook 1 min, stirring constantly until thick and bubbly. Remove and pour into 10x6x2 pan coated with cooking spray.
Roll dough to 1/8'' thickness on lightly floured surface. Cut into 1/2 inch strips and arrange over blackberry mixture in a lattice design. Bake at 425 deg for 35 mins
8 servings
b. Chilled Peach Soup
4 ripe peaches
1/2 cup dry white wine
1-1/2 cups low-fat buttermilk
1/4 cup orange juice
2 Tbsp. honey
Salt
Peel and pit the peaches, then cut into chunks, removing bits of red flesh. Combine peaches and wine in blender and puree until smooth. Combine puree with buttermilk, orange juice, honey, and dash of salt.
Cover andrefrigerate at leeast 4 hours.
6 servings
c. Ginger-Pear Scones
2 cups all-purpose flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, cut into small chunks
3/4 cup pears, diced and dried
1/3 cup chopped candied ginger
2/3 cup buttermilk
1 beaten egg
In large bowl, mix flour, sugar, baking powder, ground ginger, baking soda and salt. Cut in butter until mixture is crumbly. Mix in the pears and candied ginger. Mix in buttermilk to blend. Gather mixture ito a ball and gently knead on lightly floured surface.
Pat or roll out 3/4 ich thick. Cut out 12 circles with a 2-1/2'' or 3'' cutter, rerolling scraps asncessary. Place on baking sheet and brush tops with beaten egg, then sprinkle with sugar. Bakt at 425 deg for 15 mins
d. Minature Almond Cakes
1 cup blanced almonds
1-1/3 cups sugar
1 cup all-purpose flour
3 egg whites
Pulse almonds in food processor until finely ground. Add sugar and flour, process until blended. Blend in the egg whites. With floured hands, shape mixtur into 24 balls and place 2'' apart on greased cookie sheets.
Bake at 325 deg for 30 mins or until cakes are crisp outside and soft inside. Cool
e. Tea-Bone Sauce
3/4 cup boiling water
2 green tea bags
3 Tbsp minced green onions
2 Tbsp. extra virgin olive oil
1 Tbsp. lemo juice
1 Tbsp. soy sauce
2 tsp honey
1 tsp minced fresh-peeled ginger
1/4 tsp minced and seeded chili pepper
1/8 tsp. salt
3 cloves garlic, minced
Combine boiling water and tea in bowl; cover and steep for 3 mins. Strain tea into another bowl or remove tea bags. Add remaining ingredients, stir, then cover and chill for about 30 mins.
Good dip
1 cup All Purpose Flour
1/4 tsp salt
2 Tbsp plus 2 tsp vegetable oil
3 Tbsp cold watr
2 Tbsp cornstarch
1/2 cup unsweetened orange juice, divided
8 cups fresh blackberries
2/3 cup sugar
1/4 tsp ground cinnamo
1/4 tsp ground nutmeg
1/4 tsp groud cloves
Vegetable cooking spray
Combine flour and salt in a small bowl, and stir well. Combine oil and water in a small bowl and stir well. Pour oil mixture ito flour mixture and stir with a fork until dry ingredients are moistened. Shape into a ball, cover, and chill.
Combine cornstarch with 1/4 cup orange juice. Combine remaining 1/4 cup orange juice, blackberries, sugar, cinnamo, nutmeg, cloves in a heavy sauce pan. Stir and bring to a boil, reduce heat, and simmer for 8 mins. Stir in cornstarch and orange juice mixture. Return to a boil, and cook 1 min, stirring constantly until thick and bubbly. Remove and pour into 10x6x2 pan coated with cooking spray.
Roll dough to 1/8'' thickness on lightly floured surface. Cut into 1/2 inch strips and arrange over blackberry mixture in a lattice design. Bake at 425 deg for 35 mins
8 servings
b. Chilled Peach Soup
4 ripe peaches
1/2 cup dry white wine
1-1/2 cups low-fat buttermilk
1/4 cup orange juice
2 Tbsp. honey
Salt
Peel and pit the peaches, then cut into chunks, removing bits of red flesh. Combine peaches and wine in blender and puree until smooth. Combine puree with buttermilk, orange juice, honey, and dash of salt.
Cover andrefrigerate at leeast 4 hours.
6 servings
c. Ginger-Pear Scones
2 cups all-purpose flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, cut into small chunks
3/4 cup pears, diced and dried
1/3 cup chopped candied ginger
2/3 cup buttermilk
1 beaten egg
In large bowl, mix flour, sugar, baking powder, ground ginger, baking soda and salt. Cut in butter until mixture is crumbly. Mix in the pears and candied ginger. Mix in buttermilk to blend. Gather mixture ito a ball and gently knead on lightly floured surface.
Pat or roll out 3/4 ich thick. Cut out 12 circles with a 2-1/2'' or 3'' cutter, rerolling scraps asncessary. Place on baking sheet and brush tops with beaten egg, then sprinkle with sugar. Bakt at 425 deg for 15 mins
d. Minature Almond Cakes
1 cup blanced almonds
1-1/3 cups sugar
1 cup all-purpose flour
3 egg whites
Pulse almonds in food processor until finely ground. Add sugar and flour, process until blended. Blend in the egg whites. With floured hands, shape mixtur into 24 balls and place 2'' apart on greased cookie sheets.
Bake at 325 deg for 30 mins or until cakes are crisp outside and soft inside. Cool
e. Tea-Bone Sauce
3/4 cup boiling water
2 green tea bags
3 Tbsp minced green onions
2 Tbsp. extra virgin olive oil
1 Tbsp. lemo juice
1 Tbsp. soy sauce
2 tsp honey
1 tsp minced fresh-peeled ginger
1/4 tsp minced and seeded chili pepper
1/8 tsp. salt
3 cloves garlic, minced
Combine boiling water and tea in bowl; cover and steep for 3 mins. Strain tea into another bowl or remove tea bags. Add remaining ingredients, stir, then cover and chill for about 30 mins.
Good dip
Wednesday, June 30, 2010
Recipes from Laura Childs 'Eggs in Purgatory'
a. Eggs in Purgatory
1/4 cup finely chopped onion
2 tbsp olive oil
2 cups canned tomatoes
Pinch of dried oregano
Tabasco sauce
Salt and Peppr
8 large eggs
In a large skillet, cook onion in olive oil over medium heat for 8 to 10 mins. Add tomtoes, oregano, chipotle pepper, Tabasco sauce, and salt and pepper. Simmer 12 mins until thickened. Break an egg into a small bl. Using spoon, make indentations in the tomato sauce, and slide in egg one at a time. Cook and cover until eggs are set. Serve with toast
b. Strawberry Spinach Salad
1 bunch spinach, rinsed and torn
10 large berries
1/2 cup pecans
1/2 cup sugar
1 tsp salt
1/3 cup white wine vinegaar
1 cup salad oil
Mix spinach,strawberries and pecans in a large bowl. In the blender, mix sugar, salt, vinegar and oil until smooth. Pour dressing over salad greens, and toss lightly until coated.
c. Cherry Pie Muffins
2-1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 lb butter, melted
1 cup sour cream
1 egg
1/2 tsp vanilla
1 can cherry pie filling
1 cup slivered almonds, toasted
Sift together flour,sugar, baking powder, baking soda and salt. Make a well in the middle, and add butter, sour cream, egg and vanilla. Mix together well. Add cherry pie filling and slivered almonds, and mix again. Spoon batter into greased muffin tins, and bake at 400 deg for 3 mins.
d. Corn and Red Pepper Pancakes
2 cups corn
1/4 cup red pepper, diced
1/4 cup onion, chopped
2 cups melted butter
1-1/2 cups flour
3 eeffs
1-1/2 cups cream or half and half
Combine corn, red pepper, onion and parsley in a large bowl. Stir in melted butter. Add flour and stir to coat vegtables. In separate bowl, lightly beat eggs, then add cream. Fold egg/cream mixture into vegetable mixture. Cook as dollar-size pancakes, and serve with sour cream and salsa
1/4 cup finely chopped onion
2 tbsp olive oil
2 cups canned tomatoes
Pinch of dried oregano
Tabasco sauce
Salt and Peppr
8 large eggs
In a large skillet, cook onion in olive oil over medium heat for 8 to 10 mins. Add tomtoes, oregano, chipotle pepper, Tabasco sauce, and salt and pepper. Simmer 12 mins until thickened. Break an egg into a small bl. Using spoon, make indentations in the tomato sauce, and slide in egg one at a time. Cook and cover until eggs are set. Serve with toast
b. Strawberry Spinach Salad
1 bunch spinach, rinsed and torn
10 large berries
1/2 cup pecans
1/2 cup sugar
1 tsp salt
1/3 cup white wine vinegaar
1 cup salad oil
Mix spinach,strawberries and pecans in a large bowl. In the blender, mix sugar, salt, vinegar and oil until smooth. Pour dressing over salad greens, and toss lightly until coated.
c. Cherry Pie Muffins
2-1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 lb butter, melted
1 cup sour cream
1 egg
1/2 tsp vanilla
1 can cherry pie filling
1 cup slivered almonds, toasted
Sift together flour,sugar, baking powder, baking soda and salt. Make a well in the middle, and add butter, sour cream, egg and vanilla. Mix together well. Add cherry pie filling and slivered almonds, and mix again. Spoon batter into greased muffin tins, and bake at 400 deg for 3 mins.
d. Corn and Red Pepper Pancakes
2 cups corn
1/4 cup red pepper, diced
1/4 cup onion, chopped
2 cups melted butter
1-1/2 cups flour
3 eeffs
1-1/2 cups cream or half and half
Combine corn, red pepper, onion and parsley in a large bowl. Stir in melted butter. Add flour and stir to coat vegtables. In separate bowl, lightly beat eggs, then add cream. Fold egg/cream mixture into vegetable mixture. Cook as dollar-size pancakes, and serve with sour cream and salsa
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