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

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.

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.

Easy To Peel Hard Boiled Eggs

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



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



Pass it on!