Tuesday, February 26, 2008
Coconut-Pecan Filling and Frosting
4 egg yolks
1 can (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (about 2-2/3 cups)
1-1/2 cups PLANTERS Chopped Pecans
BEAT egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
ADD coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.
USE to frost your favorite cake or cupcake recipe.
Sweet Dinner Rolls
1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup warm milk
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened
Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 10 to 15 minutes, until golden.
Friday, February 22, 2008
6 ounces (1 can) undrained tuna packed in water
1 cup cornmeal
1 cup flour
1/3 cup water
Preheat the oven to 350 degrees. Measure all of the ingredients into a bowl and mix thoroughly with your hands. Roll out to 1/4 inch thickness and cut into treat sized pieces.
Place on a greased cookie sheet. (I used non-stick cookie sheets and just stirred the treats occasionally while they baked rather than greasing the pans - they came out fine.) Bake for about 20 minutes or until golden. Let cool.
These treats are Roger approved ;)
Sunday, February 17, 2008
I was a little more optimistic after I shaped the dough into rolls - they did seem to rise this time, which was a good sign. So I crossed my fingers and popped them in the oven. I can't even describe how excited I was when I opened the oven door 40 minutes later expecting flat, white rolls only to be greeted by these big, fluffy golden beauties. Woo hoo! And even better, they tasted as good as they look. They were soft and subtly sweet with a hit of pineapple. Yum! Joe and I both had 3 each. I can't wait to make these again. I halved the recipe, since I didn't need 18 rolls, but now that I know how good they are I may make the whole batch next time!
1 1/4 cups pineapple juice
2 packages instant dry yeast
1/3 cup sugar
1/2 cup (1 stick) unsalted butter, at room temperature, cut into pieces
4 large eggs
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon ground ginger
5 1/2 to 6 cups flour
1. In a large bowl, with an electric mixer, beat together the sugar and butter. Beat in the yeast packages and the pineapple juice. Beat in 3 of the eggs, the vanilla, salt and ginger until well combined. Add 3 cups of the flour and beat until smooth. Stir in enough of the remaining flour (about 2 1/2 cups) to make the dough easy to handle.
2. Using the hook attachment on your stand mixer, knead the dough until smooth and elastic, about 3 minutes, using up to 1/2 cup more if necessary. Place the dough in a greased bowl and turn greased side up. Loosely cover with a kitchen towel and let rise in a warm, draft-free place until doubled in bulk, 1 1/2 to 2 hours. (Dough is ready if you poke it and the indentation remains.)
3. Punch down the dough and divide in half. Divide one half of the dough into nine equal pieces. Form each piece into a ball and pull the surface taut by tucking the dough in at the bottom of the ball. Place in a greased 9-inch round cake pan, tucked side down. Continue until the pan is filled. Repeat with the other dough half. Cover the rolls and let rise until doubled in bulk, about 1 hour.
4. Preheat the oven to 350 degrees. In a small bowl, lightly bat the remaining egg. Brush over the rolls and sprinkle with a couple of pinches of sugar. Bake 30 to 40 minutes, until golden brown.
Grilled Shrimp with Citrus Dipping Sauce
1 cup cooked rice
2 lbs shrimp, peeled and deveined
Salt and freshly ground black pepper
2 tablespoons freshly chopped cilantro leaves
1 cup orange juice
2 tablespoons fresh lime juice
2 teaspoons minced fresh ginger
2 teaspoons corn starch
1/2 teaspoon garlic powder
Coat a stove-top grill or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of shrimp with salt and pepper. Place shrimp on hot pan and cook 2-3 minutes per side, until bright pink and cooked through. Sprinkle shrimp with cilantro.
Meanwhile in a small saucepan whisk together orange juice, lime juice, ginger, cornstarch and garlic. Set pan over medium heat and bring to a simmer. Simmer 2 minutes, until mixture thickens. Season, to taste, with salt and pepper. Transfer sauce to a serving bowl. Serve 2/3 of the shrimp with the rice and dipping sauce on side.
Tex-Mex Corn Chip Chili
2 tablespoons extra virgin olive oil
1 lb lean ground beef
1/2 sweet onion, finely chopped
1 clove garlic, finely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 can (15 oz) black beans
1 can (15 oz) pinto beans (I used kidney beans)
1 (10 oz) can tomatoes with green chilis
Salt and pepper
1/2 cup chopped cilantro (I omitted)
12 ounces shredded pepper jack cheese (I used cheddar)
Fritos corn chips
In a Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook 7 minutes. Add the onion, garlic, chili powder and cumin and cook over medium-low heat for 5 minutes. Add the beans, with their liquid, and the tomatoes; bring to a simmer. Cook, stirring occassionally, until thick, about 15 minutes. Season with salt and pepper.
Stir in the cilantro then top with cheese. Cover and let stand until cheese melts, about 5 to 10 minutes. Place a handful of Fritos in each bowl and top with chili.
Monday, February 11, 2008
Pecan Raisin Muffins
Unsalted butter at room temperature, for greasing the muffin cups
½ cup all purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground cardamom or cinnamon
Yolk of 1 medium egg
3 tablespoons sugar
2 tablespoons whole milk
2 tablespoons vegetable oil
½ teaspoon pure vanilla extract
¼ cup fresh or frozen cranberries (I used raisins)
3 tablespoons chopped walnuts (I used pecans)
For the topping:
¾ teaspoon sugar
Pinch of ground cardamom or cinnamon
Place rack in the center of the oven and preheat to 350. Lightly grease the bottoms of 3 muffins cups, then rub a little butter around the rim of each cup (this will help the muffins form a more rounded top).
Sift together flour, baking powder, salt and cardamom in a large bowl. Place the egg yolk, sugar, milk, oil and vanilla in a medium-sized bowl and whisk to blend. Add the egg mixture to the flour mixture and stir until dry ingredients are just moistened. Gently stir in the cranberries and walnuts.
Spoon the batter into the three prepared muffins cups, dividing evenly.
Make the topping – combine the sugar and cardamom in a small bowl.
Sprinkle the topping evenly over the muffins. Fill the empty muffin cups halfway with water to prevent scorching.
Bake the muffins about 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cool muffins in pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Makes 3 muffins.
Unsalted butter, at room temperature, for greasing the pan
½ cup all purpose flour, plus more for flouring the pan
¼ cup baking soda
1/8 teaspoon salt
¼ teaspoon pumpkin pie spice (I used about ½ teaspoon plus a sprinkling of cinnamon)
¼ cup cold mashed sweet potato (about 1 small sweet potato baked, peeled and mashed)
¼ cup sugar
2 tablespoons vegetable oil
1 tablespoon buttermilk (I had no buttermilk so I used half and half)
½ teaspoon pure vanilla extract
1 medium egg
Place a rack in the center of the oven and preheat to 350. Lightly butter and flour a 5x3” loaf pan.
Place the flour, baking soda, salt and pumpkin pie spice in a mixing bowl and whisk to blend.
Place the sweet potatoes, sugar, oil, buttermilk, vanilla and egg in a small bowl and whisk to blend.
Add the sweet potato mixture to the flour mixture and stir until dry ingredients are just moistened.
Spoon batter into prepared pan and bake 26-30 minutes or until a toothpick inserted in the center comes out clean.
Cool bread in pan on a wire rack for 15 minutes, then remove the bread from the pan and cook completely. Serve warm or at room temperature.
Mint Capped Brownie Cookie Cups
48 Hershey's Kisses brand Dark Chocolate Mint Truffles
2/3 cup butter or margarine, softened
1 1/4 cups granulated sugar
1 tablespoon water
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup Hershey's cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
Powdered sugar (optional)
Heat oven to 350 and line 48 small muffin cups with paper or foil baking liners. (I just sprayed the tins with non-stick spray and they were fine.) Remove wrappers from chocolates.
Beat butter, granulated sugar, water and vanilla in a large bowl on medium speed until well blended. Add eggs; beat well.
Stir together flour, cocoa, salt ang baking soda. Gradually add to sugar mixture, beating on low just until blended. If necessary, refrigerate until firm enough to handle. Shape dough into 1-inch balls and place in prepared muffin cups. (I did not refrigerate the dough and just spooned the dough into the cups free-form.)
Bake for 11 to 13 minutes or until cookie surface is set. Cookies will appear soft and moist - do not overbake. Cool about five minutes in muffin cups on wire rack. Press Kiss into surface of each cookie cup. Cool completely in pan on wree rack. Sprinkle each cooke with powdered sugar, if desired.
Monday, February 4, 2008
Sweet, Salty, Frito Candy
2 cups pretzels
1 cup Fritos
8 mini peanut butter cups (I used 4 regular-sized cups broken into pieces)
1 stick unsalted butter (8 tablespoons)
1/2 cup brown sugar
1 1/2 cups semi-sweet chocolate chips (or however many you want)
Optional: Some peanuts for the top
Preheat oven to 350 degrees F and line a 13×9 inch pan with parchment paper or no-stick (Release) foil.
Place pretzels in food processor and pulse to break - don’t pulverize. Add Fritos to processor and break them up with pretzels. Dump into pan. Unwrap peanut butter cups and throw them in the mix.
Place butter in a non-stick saucepan and melt over medium heat. When butter is melted, stir in brown sugar. Bring mixture to a full boil and boil for 1 minute, stirring once or twice. Pour over Frito mixture and bake for 8 minutes.
Remove pan from oven and sprinkle chocolate chips over hot candy. Return to oven for 1 minute to soften chips. Spread softened chocolate chips over bars.
Cool at room temperature until you feel the pan is cool enough to be transferred to your refrigerator, then transfer to refrigerator to set the chocolate. When chocolate is set, lift from pan and break the candy into pieces. The finished candy can be stored at room temperature, but I liked it best nice and cold from the fridge!
1/2 cup sugar
1/2 cup coconut, if desired
1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated chocolate chip cookies
Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator.
Chocolate Covered Oreo Cookie Cake
1 pkg. (2-layer size) devil's food chocolate cake mix
4 squares BAKER'S Semi-Sweet Baking Chocolate
1/4 cup (1/2 stick) butter, cut up
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
2 cups thawed COOL WHIP Whipped Topping
12 OREO Chocolate Sandwich Cookies, coarsely crushed
PREHEAT oven to 350°F. Prepare and bake cake mix as directed on package in two 9-inch round baking pans. Cool 5 min.; remove from pans. Cool completely on wire racks.
MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and crushed cookies. Place one cake layer, top-side down, on serving plate. Spread top of layer evenly with cream cheese mixture. Cover with remaining cake layer, top-side up. Spoon chocolate glaze over top of cake. Let stand until set. Store in refrigerator.