Monday, July 28, 2014

HOMEMADE SUBWAY BREAD RECIPE

HOMEMADE SUBWAY BREAD RECIPE

Yield: Makes 4 9" Sub Rolls

INGREDIENTS:

1 Cup warm water (110 degrees F)
1 1/2 Tablespoon yeast
1 Tablespoon sugar
1 1/2 teaspoon salt
4 Tablespoon olive oil
3 to 3 1/2 cups all-purpose flour

Instructions:

In the bowl of your stand mixer add the water, yeast, sugar, salt and olive oil.  Let the mixture stand for 5 minutes.  Add additional cup of flour and mix until well combined.  Continue adding flour, 1/4 cup at a time, until a soft dough is formed.  The dough should still stick to the bottom of the bowl, but pull away from the sides.  Let the dough mix for about 8 minutes total.  

When the dough has come together but is still sticking a bit to the bottom of the bowl, turn it out onto a lightly floured surface and knead until smooth.  The dough should be very soft.  Shape the dough into a ball and return it to the bowl.  Cover the bowl with plastic wrap and allow the dough to rise for a half hour.   

Towards the end of the rising time preheat the oven to 350 degrees.  When the loaves are ready, bake them in the preheated oven for 25 minutes.

Monday, May 26, 2014

I Can't Pin It!: EASY Homemade Whipped Cream Frosting

I Can't Pin It!: EASY Homemade Whipped Cream Frosting: Care Fuentes Sbc EASY Homemade Whipped Cream Frosting Recipe This is SOO delicious It WONT melt at room temperature like regular whipp...

Tuesday, May 13, 2014

Chocolate Strawberry Cake


Ingredients


Cake

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
2 cups water
4 oz unsweetened chocolate, grated or chopped
6 Tablespoons unsalted butter, cubed
1 teaspoon pure vanilla extract
2 eggs, lightly beaten

Chocolate Frosting

1 1/3 cups heavy cream
1 cups sugar
6 oz unsweetened chocolate, grated or chopped
1/2 cup (or 4 oz) plus 2 Tablespoons unsalted butter, cubed
1-1/2 tsp vanilla extract
Pinch of kosher salt

Strawberry Filling

2 1/2 cups strawberries, fresh or frozen, washed and peeled
1/4 cup granulated sugar
1 Tablespoon corn starch

Directions


Strawberry Filling

If berries are frozen, thaw them out and puree in a blender.

Strain the puree through a fine screen to remove the seeds.

Heat puree, sugar, and cornstarch to a boil, stirring constantly until the mixture thickens.

Cool completely.

Cake

Preheat the oven to 350°F.

Grease two 8 1/2 inch cake pans with butter, and lightly dust with flour.  Shake to coat.

Line with parchment paper, add a little more butter and set aside.

In a large bowl sift in flour, baking powder, baking soda and salt and set aside.

In a medium saucepan, mix the sugar and water and bring to a boil to dissolve sugar.

Pour mixture into a large bowl and add the chopped chocolate and butter.  Let sit stirring occasionally until the chocolate has melted.

Once chocolate has melted, beat for about 1 minute with electric mixer.

Mix in vanilla and stir with a spoon.

Let mixture cool for 5-10 minutes.

In a small bowl beat the eggs.

Add eggs to chocolate mixture and beat on medium until combined.

Add the dry ingredients and beat until smooth.

Pour batter evenly into cake pans and bake for 25 minutes or until a toothpick comes out clean with poked in the center.

When cakes are done, let cool in their pans for 25 minutes and then flip pans to cool release them and cool completely.

Frosting

In a medium saucepan, add sugar and cream and boil over medium - high heat, just until it boils.

Lower heat to a simmer and stir once in a while for about 5 minutes.

In the meanwhile, add chopped chocolate, butter and vanilla to a heatproof bowl.

Pour hot cream over chocolate mixture and let stand, stirring once in a while until melted.

Add about 1 inch of ice water to a large bowl.

Place the melted chocolate bowl inside the ice water, but not so that the water come overs into the chocolate.

Now mix the chocolate on medium speed until it is thick and shiny. This will take about 5 minutes.

Set in fridge for 15 minutes before using to frost the cake.

Assembly

Place 1 cake layer so the flat side is facing up, and add the layer of strawberry puree. Top with 2nd chocolate cake layer.

Frost sides and top of cake evenly and smoothly with frosting.



Saturday, April 12, 2014

Fry Bread

Fry Bread


4 Cups Bluebird Flour
1 teaspoon Salt
2 Table spoon baking powder
1-2 cups very warm water
Mix the first 3 ingredients. Now here is the trick to making fry bread. You have to add just enough of the the warm water to make a dough, not too sticky not too dry. Mix with your hand as you add the water. Knead until smooth. Cover and let rest while you heat the oil.
Here is another thing that is the traditional way to make fry bread. You must use Lard. You can use Vegetable oil but its just not the same. Lard is best. Heat lard until very hot and is shimmering.
Now take a egg size piece of dough and roll it out until about the size of a doughnut. Then pick it up and pat it between your hands, stretching as you go. The idea here is to get it pretty thin. Like a very thin pizza dough. Now put it into the grease be careful it’s HOT!
Let cook until brown on the first side. If your lard is hot enough that should be very quick, like flash frying. Flip and let cook on other side. Drain on paper towels.

Sunday, March 16, 2014

Wedding Cake Frosting

Wedding cake frosting

1 C Butter
1 C Shortening
1/2 C Milk
2 teaspoons imitation clear vanilla
8 C Confectioners sugar

Cream the butter and shortening together until smooth.  Gradually add the sugar, milk, and vanilla.  Mix until smooth.

Saturday, March 1, 2014

Albondigas (Meatball) Soup

Albondigas Soup


2 medium eggs
1 teaspoon Garlic Powder
1 ½ cups, chopped Onions
3 cloves of Garlic, minced
2 teaspoons Dried Oregano
1½ teaspoons Ground Coriander
1 teaspoon Ground Cumin
1 teaspoon dried Red Pepper flakes
½ cup Sweet Red Pepper, diced
½ cup Sweet Yellow Pepper, diced
8¼ cups low fat Beef Broth, no salt added

2 cups Whole Plum Tomatoes with juice, no salt added
1 to 2 teaspoons seeded, minced fresh Jalapeño Pepper
½ teaspoon Black Pepper
¼ teaspoon Sea Salt
½ pound Ground Beef, 95% lean
½ pound Ground Pork
¼ cup raw Basmati Rice, white
½ teaspoon salt (optional)

Garnish with:
½ cup chopped scallion plus tops
½ cup Cilantro leaves, fresh
Avocado slices (optional)
1. In an 8-quart soup or saucepan, add the ¼ cup beef broth, the onion, garlic, red and yellow peppers, ground cumin, and sauté stirring frequently, until the onion is golden, about 5 to 7 minutes. (By using the beef broth you have omitted the fat and calories you would have added by using a vegetable oil. I use this method often when sautéing.)
2. Add the remaining beef broth, tomatoes with their juice, dried oregano, 1 teaspoon of the coriander, ½ to 1 teaspoon of the jalapeño pepper, dried red pepper flakes, and ¼ teaspoon of the black pepper. Increase the heat to high and bring to a boil. Reduce the heat to low and simmer, partially covered, for 20 minutes.
3. Meanwhile, in a large bowl, combine the beef, pork, rice, egg, sea salt, garlic powder, the remaining ½ teaspoon coriander, ½ to 1 teaspoon jalapeño pepper, and ¼ teaspoon black pepper. Knead the ingredients together with your hands and then beat with a wooden spoon until the mixture is well mixed. Shape the meatballs by scooping up a tablespoon of the mixture and rolling them into balls.
4. Drop the meatballs into the simmering soup and stir gently to separate them. Partially cover and simmer the soup for another 30 minutes, stirring occasionally. There will be a lot of meatballs!
5. Serve soup hot with a garnish of scallions, cilantro leaves and avocado slices, if desired.


Thursday, December 12, 2013

NO FAIL Buttercrust Pastry Dough / Apple Hand Pie (Empanaditas)

Buttercrust Pastry Dough



Ingredients for about 1 pound pie dough (enough for 1 large pie or 4 turnovers):
2 cups flour (measure carefully, do not pack!)
1/2 cup unsalted butter (4 oz)
1 tbsp sugar
1 tsp salt
6 tbsp ice water

Add 1 cup of the flour, butter and short pulse for a minute. Add sugar and salt and ice water … longer pulses. Turn out onto a mat and gently bring to a ball and refrigerate for at least 30 minutes.

Apple Hand Pies


For 4 Apple Hand Pies:
about 1 pound pie dough, divided into 4
egg wash (1 egg beaten with 2 tsp milk)
granulated sugar as needed
For the apple filling:
2 tbsp butter, browned
2 or 3 green apples
1/4 tsp salt
1/4 cup white sugar
2 tbsp brown sugar
1 1/2 tsp cinnamon, or to taste
1 or 2 tsp of water if needed



Friday, November 15, 2013

Mexican Rice

Mexican Rice


Mexican Rice - Sopa de Arroz

(Makes 20 servings)

7 cups chicken broth (vegetable broth or water, if you're vegetarian)
1 1/2 teaspoons salt
1/2 cup extra-virgin olive oil
1 2-pound bag long-grain white rice 
1 8-ounce can tomato sauce 

1 In 3-quart saucepan, bring broth and salt to a simmer while browning the rice. The amount of liquid called for varies between brands. My preferred brand calls for a ratio of 1 1/2 cups liquid to 1 cup rice, and I think that ratio would be best with any brand.

2 In 5 1/2-quart pot, heat olive oil and stir in rice (straight from the package--do not rinse). Cook over medium heat, stirring occasionally, until rice is lightly browned. This may take 20 to 30 minutes. Throw in a few whole cloves of garlic at some point, if you like. They can be removed before the next step or before serving.

3 Gradually stir tomato sauce into rice and cook for a minute or two, then add broth to rice. Bring to a full boil and stir just once. Put the lid on tightly, reduce heat to the very lowest setting and leave undisturbed for the length of time specified on your rice bag, usually about 20 minutes.

4 If this is your first time making this, take a really quick peek to see if liquid has evaporated and rice is done. Cover and let stand, off heat, for 10 minutes. Fluff with a fork. Garnish, if you like, and serve.

Thursday, October 24, 2013

Ann Landers' Easy Pecan Pie

Ann Landers' Easy Pecan Pie






1 Cup White Corn Syrup
1 Cup Dark Brown Sugar
1/3 Cup Melted Butter
1 Cup Pecans (heaping Cup)
3 Eggs, Beaten
Dash of Vanilla
Pinch of Salt



Mix ingredients well.
Pour into unbaked 9" pastry shell.
Bake at 350° F for 45-50 minutes.


http://www.pinterest.com/sandollar1970/boards/

Monday, October 14, 2013

The Best Pumpkin Roll

The Best Pumpkin Roll 
Ingredients
  • 1 cup sugar
  • 1 tsp. soda
  • 3/4 cup flour
  • 2/3 cup pumpkin (canned- not pie filling, pure pumpkin)
  • 3 eggs
  • 1/2 tsp. cinnamon
  • 1/2 cup walnuts (optional- I exclude them cuz I’m not a fan of walnuts)
  • Filling:
  • 8 oz. cream cheese (250g)
  • 1 tsp. vanilla
  • 1 cup powdered sugar
  • 2 tbsp. soft butter
Instructions
  1. Mix the roll ingredients except nuts.
  2. Grease & wax cookie sheet.
  3. Pour into pan & sprinkle nuts.
  4. Bake 15 min. at 375 degrees.
  5. Roll into T-towel for about 10 minutes.
  6. Unroll & spread in filling.







Saturday, October 5, 2013

Classic Chocolate Pie from the movie THE HELP (minus the poop)

Classic Chocolate Pie


Crust:
1 1/4 cups graham crumbs
1/4 cup melted butter
Filling:
2/3 cup sugar
1/3 cup cornstarch
1/4 cup cocoa
1/4 tsp. salt
4 large egg yolks
3 cups milk
1 cup chopped dark chocolate
2 Tbsp. butter
1 tsp. vanilla
whipped cream, for serving (optional)
Preheat the oven to 325F. In a small bowl, stir together the graham crumbs and butter; press into the bottom and up the sides of a pie plate. Bake for 8-10 minutes, until pale golden around the edges.
Meanwhile, whisk together the sugar, cornstarch, cocoa and salt in a medium saucepan. Set over medium-high heat and whisk in the egg yolks, then the milk. Cook until the mixture thickens and boils. Remove from heat and stir in the chocolate chips and vanilla. Let sit a minute or two, then stir until smooth. Pour into the pie shell and chill completely before serving topped with a dollop of whipped cream. Serves 8.

BUTTERSCOTCH GLAZE & QUICK CARAMEL GLAZE

BUTTERSCOTCH GLAZE & QUICK CARAMEL GLAZE




Ingredients:

1/2 cup packed light brown sugar
2 tablespoons half-and-half
1-1/2 tablespoons unsalted butter
1/4 teaspoon salt

Directions:

In a small saucepan, combine brown sugar, half-and-half, butter and salt in small saucepan. Cook over low heat, stirring constantly, until butter melts and sugar dissolves.

QUICK CARAMEL GLAZE

Ingredients:

4 tablespoons butter
1/2 cup light brown sugar, packed
pinch salt
1/2 cup heavy cream

Directions:

Melt the butter in a medium pan over medium low heat. Add sugar and cook, stirring constantly, for 1 minute or until sugar has dissolved. Add salt and cream; bring to a boil over medium heat. Continue cooking, stirring, for 2 minutes. Cool for 15 to 20 minutes; drizzle over a cake or use as a sauce for gingerbread or bread pudding. Makes about 1 cup of caramel glaze.

Friday, July 12, 2013

Lemon Meringue Pie

Lemon Meringue Pie


1 baked 9-inch pie shell, cooled
Meringue
6 tablespoons sugar 
1/4 teaspoon cream of tartar 
1/2 teaspoon vanilla 
3 egg whites 

1/3 cup lemon juice 
1/2 teaspoon finely shredded lemon, rind of 
2 tablespoons butter, cut up 
3 slightly beaten egg yolks 
1 1/2 cups water 
3 tablespoons all-purpose flour 
3 tablespoons cornstarch 
1 1/2 cups sugar

In a medium saucepan stir together the sugar, cornstarch and flour.
Gradually add the water, stirring constantly.
Cook and stir over medium-high heat until thickened and bubbly.
Reduce heat and cook and stir 2 minutes more.
Gradually stir about 1 cup of the hot mixture into the egg yolks.
Pour egg yolk mixture back into remaining hot filling in saucepan.
Bring to a gentle boil.
Cook and stir 2 minutes more.
Remove from heat.
Stir in the butter or margarine and lemon peel.
Gently stir in lemon juice.

Prepare meringue: In large mixing bowl combine 3 egg whites, 1/2 teaspoon vanilla and 1/4 teaspoon cream of tartar.
Beat with mixer on medium speed until soft peaks form.
Gradually add 6 tablespoons sugar, beating the meringue until stiff and glossy peaks form and all the sugar is dissolved.
Pour hot filling into cooled piecrust.
Spread the meringue over the hot lemon pie filling; carefully seal all around the edge of the piecrust to prevent shrinkage.
Bake the pie in a 350°F oven for 15 minutes.
Cool on a wire rack for 1 hour.
Refrigerate 3 to 6 hours before serving.

Sunday, June 23, 2013

Copycat Pizza Hut Pan Pizza Crust

Copycat Pizza Hut Pan Pizza Crust
Pan Pizza (4)


Dough:
1 1/3 C Warm water (105F)
1/4 C Non-fat dry milk
1/2 tsp Salt
4 C Flour
1 Tbsp Sugar
1 pk Dry yeast
2 Tbsp Vegetable oil (for dough)
9 Oz Vegetable oil (3 oz. per pan) – (I just use enough to coat the pan)
Butter flavored Pam ( I didn’t use this)
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9″ cake pans ( or can use 1 – 9 inch pie plate and 1 – 9 x 13 dish) , put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9″ circle. Place in cake pans. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.
Prepeat oven to 450 degrees.  Spoon 1/3 cup sauce on each pizza and spread to within 1 inch of edge.  Distribute 1 1/2 oz. of shredded mozzarella cheese on each pizza.  Place toppings of your choice in this order – pepperoni or ham, vegetables, meats (cooked ground sausage or beef)  Top with 3 oz. mozzarella cheese.  Cook until cheese is bubbling and outer crust is brown – about 15 minutes.  I then brush outer edge of crust with garlic butter.

Monday, May 27, 2013

Hard boiled EGG Tip - Easiest way to Hard Boil Eggs

Hard boiled EGG Tip!:
Crack your eggs into a Ziploc and get all air out. Drop bag of eggs into a pan with cold water. Med High heat till comes to a gentle boil. Boil for about 7-10 mins (depending on how many eggs). Until eggs are firm. Take out of water, cut open bag and eggs come out very easy. Chop into desired sized pieces. 

THIS TOTALLY BEATS HAVING TO PEEL ALL THE EGGS. 


Sunday, May 12, 2013

Cream of Chicken Soup

Cream of Chicken Soup


This recipe can be used as pretty much any kind of soup base. Use different bouillon for a different flavor.
1/2 Cup (1 stick) Butter
6 Tbsp Flour
2 cups Milk, room temperature
2 tsp Chicken Bouillon (or two cubes)
salt/pepper to taste.

          Measure milk into a 2 cup measuring cup and sit it on the counter.

    Over Medium heat, melt butter. Add flour and stir constantly until a paste forms (aka: roux).

    Add milk, bouillon, salt, and pepper, and stir until thickened--about 10 minutes.

    This is now ready to use. Add more ingredients (cheese, potatoes, onions, etc) to make a soup or use as-is in a recipe.


    Yeild: equivalent of 2 cans Cream of Chicken Soup




Tuesday, April 2, 2013

Buttermilk Biscuits

Buttermilk Biscuits

BEST EVER LIGHT AND FLUFFY DINNER ROLLS


BEST EVER LIGHT AND FLUFFY DINNER ROLLS




4 cups all-purpose flour 
1/3 cup sugar
1 teaspoon salt
1 package dry yeast
1 1/2 cups hot tap water
1 egg
1/3 cup softened butter or vegetable shortening (I used margarine today)

Sift together two cups of the flour with the sugar, and stir in the yeast. With mixer at low speed, blend shortening or butter into the flour mixture. Add the hot water (the hottest it comes from your tap, all at once, with mixer running. Add the egg, and continue mixing.
Add in the remaining two cups flour to make a soft dough.
(At this point, I changed my mixer beaters for dough hooks and let the mixer knead the dough for about ten minutes and then put it into an oiled bowl to rise.)
OR YOU CAN DO IT THIS WAY.
Knead lightly on a floured board and shape into a ball. Put into an oiled bowl, cover with a towel, and allow to rise in a warm spot until doubled, about two hours. Punch dough down. At this point it can either be refrigerated or shaped in rolls or loaves and allowed to rise a second time until doubled. Bake in a preheated 375 degree oven until barely brown. May be frozen after baking and reheated to serve.

Saturday, March 23, 2013

Old Fashioned Buttermilk Biscuits

Old Fashioned Buttermilk Biscuits


2 cups sifted Martha White flour or all-purpose flour
(sift before measuring)
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
5 tablespoons chilled vegetable shortening
    or lard (makes the best biscuits)
1 cup buttermilk

Preheat oven to 440 degrees with rack in the middle. In a large bowl, sift together flour, baking powder, salt, and baking soda. . Add shortening, coating it with flour, then rub between your fingertips until coarsely blended with some 1/2-inch lumps. Make a well in the flour mixture and then add buttermilk, stirring with a fork just until dough forms and holds together (it will be soft and sticky.)

Turn dough out onto a floured surface and knead 8 to 10 times. Too much kneading leads to tough biscuits. Roll out dough with a floured rolling pin into a 12-inch round (1/2-3/4 inch thick) and, using a fork dipped in flour, prick all the way through about every 1/2 inch.

Saturday, February 2, 2013

Easy To Peel Hard Boiled Eggs

Do you have this problem?
Eggs stick to shells...what a mess!

You're Doing It Wrong: Boiling Eggs

Add one (1) teaspoon of baking soda to the water
and the shell will come right off effortlessly.

The Right Way to Boil Eggs:

Pass it on!

Saturday, December 29, 2012

Chocolate Espresso Snaps

Chocolate Espresso Snaps

Ingredients:

3    Cups Flour
1    Cup Dutch Process Cocoa
2    Tbsp. Espresso Powder
4    tsp. Baking Soda
1    tsp. Salt
3/4 Cup Unsalted Butter
3/4 Cup Shortening
2    Cups Sugar
1/2 Cup Brown Sugar
2    Eggs
1/4 Cup White sanding sugar for rolling cookie dough in for decoration

Instructions:

1. In a large mixing bowl, combine flour, cocoa, espresso powder, baking soda and salt.  Mix set aside.
2. In a stand mixer, cream together butter, shortening, sugar and brown sugar.  Add eggs one at a time and       mix until combined.  Add flour/cocoa mixture by the 1/4 cup full until incorporated.
3. Scoop dough into 2" balls and roll in sanding sugar.  Bake in 350 Degrees oven for 14 minutes.  Allow to cool on pan for several minutes.  Transfer to cooling racks and allow to cool completely before storing in an airtight container.  

Serves: 20
Prep time: 20 minutes
Cook time: 14 minutes
Total time: 34 minutes

Friday, December 14, 2012

Banana Cake with Vanilla Bean Frosting

Banana Cake with Vanilla Bean Frosting

Cake:
2/3 cup sugar
1/2 cup sour cream
1 egg
2 tablespoons unsalted butter, softened
2 mashed super ripe bananas (about 3/4 cup)
1 teaspoon pure vanilla extract 
1 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda

Frosting:
2 tablespoons unsalted butter, softened
1/4 cup heavy cream
1/2 teaspoon vanilla bean paste* (see below)
1 1/4 cups confectioner's sugar

To make cake (easily mixed by hand):
Preheat the oven to 375F (see note below).  Cream together sugar, sour cream, egg, and 2 tablespoons softened butter.  Add mashed bananas and 1 teaspoon vanilla extract.  Add flour, salt, and baking soda; mix well.  Pour into greased 8x8 pan.  Bake at 375F for 20-25 minutes until a toothpick inserted in the center comes out clean.  Cool completely before frosting.

To make frosting:
Cream butter and confectioner's sugar together until smooth.  Slowly add the heavy cream; stir until smooth.  Stir in the vanilla bean paste until fully incorporated.  Spread on cooled cake. 

Note - Bake at 350F if using a glass pan.
Recipe doubles well to fit in a 9x13 pan.   

*Here's the general rule for substituting vanilla:
1 vanilla bean =
1 tablespoon vanilla powder =
1 tablespoon vanilla bean paste =
1 tablespoon pure vanilla extract

Saturday, December 1, 2012

The Best Tiramisu

The Best Tiramisu


 * 6 egg yolks

1 1/4 cups white sugar

1 1/4 cups mascarpone cheese

1 3/4 cups heavy whipping cream

2 (3 ounce) packages lady fingers (approx 24 lady fingers total)

1/3 cup Kahlua
Topping extras

* 1 teaspoon unsweetened cocoa powder (dust) 

* 1 (1 ounce) square semi sweet chocolate (shaved) 

Procedure
***To start I chill the bowl I will be whipping the cream in***

* Combine egg yolks and sugar in the top of a double boiler. I do this over boiling water.

* Reduce heat to low.

* Cook for about 10 minutes and don't go anywhere! Stir it constantly.

* Remove the mixture from heat and whip in the yolks until its thick.

* Add the mascarpone to the whipped yolks.

* Beat until combined.

* Pull your chilled bowl out of fridge and whip the cream until the stiff peaks are formed.

* Gently fold into yolk mixture and set aside.

* Split the lady fingers in half.

* Line the bottom and sides of your serving bowl with the lady fingers.

* Brush the lady fingers with the kahlua, espresso or very strong coffee.

* Spoon half of the cream filling over the lady fingers.

* Now you are going to layer - using lady fingers, kahlua and filling.

* Keep going till you run out of lady fingers.

* The top layer of filling is finished off with cocoa or chocolate curls. (Or both!)

BIG SUCCESS HINT: Refrigerate several hours or overnight!

Salisbury Steak with Onion Gravy

Salisbury Steak with Onion Gravy

  • 1/4 cup safflower oil
  • 1 large onion, grated (about 1 1/3 cups)
  • 2 slices white bread
  • 1/2 cup whole milk
  • 2 pounds ground sirloin
  • 2 garlic cloves, minced (1 1/4 teaspoons)
  • 1 large egg
  • 2 tablespoons chopped flat-leaf parsley
  • 2 teaspoons plus a dash of Worcestershire sauce
  • Coarse salt and freshly ground black pepper
  • 1 teaspoon cornstarch, plus 1/4 cup for dusting
  • 1 1/2 cups beef broth

Directions

  1. Heat a medium saute pan over medium heat. Add 2 tablespoons oil and 1 cup onion. Reduce heat to medium-low, and cook, stirring occasionally, until onions are golden brown and caramelized, about 35 minutes. Set aside.
  2. Soak bread in milk, flipping once. Finely chop. In a large bowl, combine the remaining 1/3 cup onions, the sirloin, garlic cloves, bread, egg, parsley, 2 teaspoons Worcestershire sauce, 2 teaspoons salt, and 1/4 teaspoon pepper. Mix with your hands to combine. Divide meat mixture into 6 oblong patties (about 5 inches long and 3/4 inch thick). Dust with cornstarch.
  3. Heat a large skillet over medium-high heat. Add remaining oil, and reduce heat to medium. Cook patties, 3 at a time, for 6 minutes, without moving them. Flip, and cook until cooked through, about 9 minutes. Set aside on a plate. Repeat with remaining patties.
  4. Make the gravy: Add cooked onions and 1 teaspoon cornstarch to same skillet, and stir for 1 minute. Raise heat to medium-high. Pour in broth and a dash of Worcestershire sauce, and whisk until broth is clear and slightly thickened, about 3 minutes. Remove pan from heat, and return patties and juices to skillet, spooning sauce on top.

Sunday, November 18, 2012

Perfect Pie Crust

http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/#



Sunday, November 11, 2012

Speedy Bread

Speedy Bread

3 cups all-purpose flour
2 T. sugar
1 envelope Instant, rapid-rise yeast ONLY
1 1/4 teaspoon salt
3 T. butter (room temperature or warmer)
1 egg (room temperature or warmer)
3/4 cup warm water (approximately) (very warm...130 degrees! This is essential!!)

Add flour, sugar, dry yeast and salt - mix.
Add butter and egg begin mixing and slowly adding warm water until dough forms a ball.
Continue kneading dough for about 3-4 minutes.
On a lightly floured surface let dough rest about 10 minutes.
Form dough into a loaf and place seam side down in a greased loaf pan.
Cover and let rise in a warm place until double in size about 30-45 minutes
Bake at 375 degrees for 30 minutes or until done.

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Friday, November 2, 2012

Cat Head Biscuits

Cat Head Biscuits
They are, well, as big a s a cats head!



Here is the recipe: makes 6 biscuits

1 1/2 cups flour
1 1/2 cups cake flour
1 tablespoon baking powder
1/2 tsp baking soda
1 tsp salt
8 tablespoons (1 stick) butter cut into 1/2 inch pieces and softened
4 tablespoons shortening cut into 1/2 inch pieces
1 1/4 cups buttermilk (sub 1 tablespoon lemon juice into 1 1/4 cups milk, let sit 10 minutes)

Preheat oven to 425. Grease 9 inch cake pan.
Combine flours, baking powder, baking soda, and salt. 
Rub in butter and shortening, until mixture resembles coarse meal.
Using a 1/2 cup measure or spring loaded ice cream scoop, transfer 6 heaping portions of dough into prepared pan. 
Placing 5 around the pan and 1 in the center.
Bake until golden and puffed,20-25 minutes. 
Cool in pan 10 minutes, then transfer to wire rack. 
Serve. 

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