Martha Stewart Lemon Curd

http://www.marthastewart.com/348239/lemon-curd

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.

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...

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.

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.

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.

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.

Prime Rib With Thyme au Jus - Bobby Flay

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

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.

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/

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.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   

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.

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.

Copycat Pizza Hut Pan Pizza Crust

Copycat Pizza Hut Pan Pizza Crust

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.

Cooking Recipes: Pumpkin Bars

Cooking Recipes: Pumpkin Bars:  photo credit: http://bakeitandloveit.blogspot.com Pumpkin Bars original recipe: http://bakeitandloveit.blogspot.com/2010/11/pumpkin-bars.html

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. 

English Muffins

http://www.thefrugalgirl.com/2010/07/wednesday-baking-homemade-english-muffins/

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