Tuesday, April 21, 2009
Interesting Observation....
I was looking at my posting and noticed that I've got 2 entries for salads and 17 entries for dessert. Hmmmm....
Monday, April 20, 2009
Chris' Lemon Fudge
First, Chris basically follows the recipe for Remarkable Fudge in the Better Homes & Gardens Cookbook which is:
4 c sugar
2 5-oz cans (1 1/3 c total) evaporated milk
[modification: he believes that powdered milk made as directed makes the recipe more creamy]
1 c margarine or butter
1 12-oz pkg (2 c) semisweet chocolate pieces
[modification: bakers chocolate has more butterfat because it isn't intended to keep it's shape - also makes the fudge more creamy]
1 7-oz jar marshmallow creme
1 tsp vanilla
Line a 13x9x2-inch baking pan with foil; extend foil over edges. Butter foil; set aside. Butter sides of a heavy 3-qt saucepan. In it, combine sugar, milk, and butter. Cook and stir over medium-high heat to boiling. Stir and cook to 236 degrees (soft-ball stage; about 12 min).
Remove from heat, add chocolate pieces, marshmallow creme and vanilla (add nuts here if you prefer); stir until the chocolate melts. Pour into pan.
For the lemon fudge, he used white baking chocolate, and 4 tsp of pure lemon extract. Then he layered ground unsweetened chocolate (he suggests 8 oz) on the bottom of the pan as a base for the lemon fudge. The unsweetened chocolate melts itself when the hot fudge is poured over the top. His first recipe he did not line the pan, and the unsweetened chocolate adhered to the pan and he had to heat the bottom to get it out in one piece. By lining the pan with foil, it stays together better - but not absolutely perfect.
From: Chris and Dani DuBois
4 c sugar
2 5-oz cans (1 1/3 c total) evaporated milk
[modification: he believes that powdered milk made as directed makes the recipe more creamy]
1 c margarine or butter
1 12-oz pkg (2 c) semisweet chocolate pieces
[modification: bakers chocolate has more butterfat because it isn't intended to keep it's shape - also makes the fudge more creamy]
1 7-oz jar marshmallow creme
1 tsp vanilla
Line a 13x9x2-inch baking pan with foil; extend foil over edges. Butter foil; set aside. Butter sides of a heavy 3-qt saucepan. In it, combine sugar, milk, and butter. Cook and stir over medium-high heat to boiling. Stir and cook to 236 degrees (soft-ball stage; about 12 min).
Remove from heat, add chocolate pieces, marshmallow creme and vanilla (add nuts here if you prefer); stir until the chocolate melts. Pour into pan.
For the lemon fudge, he used white baking chocolate, and 4 tsp of pure lemon extract. Then he layered ground unsweetened chocolate (he suggests 8 oz) on the bottom of the pan as a base for the lemon fudge. The unsweetened chocolate melts itself when the hot fudge is poured over the top. His first recipe he did not line the pan, and the unsweetened chocolate adhered to the pan and he had to heat the bottom to get it out in one piece. By lining the pan with foil, it stays together better - but not absolutely perfect.
From: Chris and Dani DuBois
Friday, April 17, 2009
Chewy Chocolate Chip Oatmeal Cookies
INGREDIENTS
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 tablespoon baking soda
1/2 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips
DIRECTIONS
Preheat the oven to 325 degrees F. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
From: Amanda Wilkinson
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 tablespoon baking soda
1/2 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips
DIRECTIONS
Preheat the oven to 325 degrees F. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
From: Amanda Wilkinson
Saturday, April 11, 2009
Mom's Potato Salad
6 med sized red potatoes (2 lb)
1/4 cup green onions
1, 2-oz jar diced pimientos
1/2 cup nonfat mayo
1/4 cup plain nonfat yogurt
1/4 cup low fat sour cream
1 T sugar
2 T mustard
1 T apple cider vinegar
1/2 t salt
1/2 t celery seed
1/4 t pepper
1/8 t garlic powder
Cube and cook potatoes, drain. Mix in the the other stuff. Refrigerate. Yum!
From: Mom
1/4 cup green onions
1, 2-oz jar diced pimientos
1/2 cup nonfat mayo
1/4 cup plain nonfat yogurt
1/4 cup low fat sour cream
1 T sugar
2 T mustard
1 T apple cider vinegar
1/2 t salt
1/2 t celery seed
1/4 t pepper
1/8 t garlic powder
Cube and cook potatoes, drain. Mix in the the other stuff. Refrigerate. Yum!
From: Mom
Thursday, April 9, 2009
Chocolate Caramel Crack(ers)
UPDATE: I made these and they are fantastic- and so pretty!
Another one on my list to make. I've got a lot of baking to do!
Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet completely with foil, and then line the base of the foil with parchment paper, cut to fit. Line the bottom of the baking sheet with matzo or crackers, covering all parts. [If using matzo, you'll need to break pieces to fit any extra spaces, which will be annoying because despite being perforated, it does not actually break in straight lines. I have some luck pressing a serrated knife straight down along a section between perforations, if that (hopefully) makes sense.]
In a medium heavy-duty saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks. Remove from the heat and add the salt and vanilla, and then quickly pour it over the matzo or crackers. You’ll want to spread it quickly, as it will begin to set as soon as it is poured.
Bake the caramel-covered crackers for 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn. You can reduce the heat if you see this happening.
Remove from oven and immediately cover with chocolate chips. Let stand five minutes, and then spread them evenly across the caramel. An offset spatula works great here. If you’re using them, sprinkle the chocolate with toasted chopped nuts and/or sea salt. (The sea salt is great on matzo. On Saltines, it’s really not necessary.)
Once completely cool — I sometimes speed this process up in the fridge, impatient as should be expected in the face of caramel crack(ers) — break it into pieces and store it in a container. It should keep for a week but I’ve never seen it last that long.
Another one on my list to make. I've got a lot of baking to do!
4 to 6 sheets matzo or approximately 40 Saltine crackers or crackers of your choice
1 cup (2 sticks or 8 ounces) unsalted butter, cut into a few large pieces
1 cup packed light brown sugar
A big pinch of sea salt
1/2 teaspoon pure vanilla extract
1 1/2 cups semi- or bittersweet chocolate chips (or chopped bittersweet or semisweet chocolate)1 cup toasted chopped almonds, pecans, walnuts or a nut of your choice (optional)
Extra sea salt for sprinkling (optional)
Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet completely with foil, and then line the base of the foil with parchment paper, cut to fit. Line the bottom of the baking sheet with matzo or crackers, covering all parts. [If using matzo, you'll need to break pieces to fit any extra spaces, which will be annoying because despite being perforated, it does not actually break in straight lines. I have some luck pressing a serrated knife straight down along a section between perforations, if that (hopefully) makes sense.]
In a medium heavy-duty saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks. Remove from the heat and add the salt and vanilla, and then quickly pour it over the matzo or crackers. You’ll want to spread it quickly, as it will begin to set as soon as it is poured.
Bake the caramel-covered crackers for 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn. You can reduce the heat if you see this happening.
Remove from oven and immediately cover with chocolate chips. Let stand five minutes, and then spread them evenly across the caramel. An offset spatula works great here. If you’re using them, sprinkle the chocolate with toasted chopped nuts and/or sea salt. (The sea salt is great on matzo. On Saltines, it’s really not necessary.)
Once completely cool — I sometimes speed this process up in the fridge, impatient as should be expected in the face of caramel crack(ers) — break it into pieces and store it in a container. It should keep for a week but I’ve never seen it last that long.
From: smittenkitchen.com
Tuesday, April 7, 2009
Whole-Wheat Quick Bread
UPDATE: Yummmmmy! JD said he liked this bread better than the other I make. It's really moist and when it's first taken from the oven it tastes like a giant muffin. Good stuff.
Another one I haven't made, but sure will.
1 egg, beaten (1 T. dry egg powder + 2 T. water)
2 c. buttermilk (1/3 c. dry milk powder + 2 c. water + 2 T. vinegar or lemon juice, let sit for 5 minutes)
3 T. molasses or honey
2 T. butter, melted
2 c. whole wheat flour
1 t. baking soda
1 t. salt
1 t. baking powder
In a bowl, combine egg, buttermilk, molasses or honey, and butter. In a separate bowl, combine flour, baking soda, salt and baking powder. Stir well; add to first mixture and mix well. Pour into a greased loaf pan. bake at 400 degrees for about 45-40 minutes, until lightly brown. Cool slightly then turn out of the pan onto a wire rack. Slice while warm. Makes 1 loaf.
From: everydayfoodstorage.net
Another one I haven't made, but sure will.
1 egg, beaten (1 T. dry egg powder + 2 T. water)
2 c. buttermilk (1/3 c. dry milk powder + 2 c. water + 2 T. vinegar or lemon juice, let sit for 5 minutes)
3 T. molasses or honey
2 T. butter, melted
2 c. whole wheat flour
1 t. baking soda
1 t. salt
1 t. baking powder
In a bowl, combine egg, buttermilk, molasses or honey, and butter. In a separate bowl, combine flour, baking soda, salt and baking powder. Stir well; add to first mixture and mix well. Pour into a greased loaf pan. bake at 400 degrees for about 45-40 minutes, until lightly brown. Cool slightly then turn out of the pan onto a wire rack. Slice while warm. Makes 1 loaf.
From: everydayfoodstorage.net
Key Lime Pie Fudge
I actually haven't made this, but it looks sooooo good!
Graham Cracker Crust
1/3 cup unsalted butter
1/4 cup sugar
1-1/4 cups finely crushed graham crackers
Fudge
3 cups good quality white chocolate, finely chopped
14-ounce can sweetened condensed milk
1 tablespoon finely grated Key lime zest (about 5-6 Key limes*)
3 tablespoons lime juice – freshly squeezed is better
Line a square 8"x8 baking pan with foil or parchment paper, extending it up and over pan (this helps you get it out of the pan later). Butter sides and bottom of the pan, especially the corners. Set aside.
Preheat oven to 375. In a medium sized bowl, melt butter in them microwave. Stir in sugar with a fork, braking up any lumps. Add crushed graham crackers and toss to mix well. Spread evenly into the baking pan and bake for 4 to 5 minutes or until edge is lightly browned. Remove from the oven and let cool on a wire rack.
Stir white chocolate and sweetened condensed milk in a large heavy saucepan over low heat just until chocolate is melted and all the lumps are gone. Remove from heat and stir in zest and juice. Spread mixture evenly into the prepared pan.
Cover and chill for two hours or overnight. Lift the fudge from pan using edges of foil. Peel off foil and use a heavy non-serrated knife to cut the fudge into one-inch pieces. (Tip: Keep a damp kitchen towel handy to clean off the knife after each cut. This will keep give your fudge a cleaner appearance.)
Store in an airtight container at room temperature for up to one week.
* Zesting limes - key limes are really small and their zest is very thin. Go very slowly when zesting each lime as you'll be at the pith (white part) after just one or two passes.
From: dozenflours.com
Graham Cracker Crust
1/3 cup unsalted butter
1/4 cup sugar
1-1/4 cups finely crushed graham crackers
Fudge
3 cups good quality white chocolate, finely chopped
14-ounce can sweetened condensed milk
1 tablespoon finely grated Key lime zest (about 5-6 Key limes*)
3 tablespoons lime juice – freshly squeezed is better
Line a square 8"x8 baking pan with foil or parchment paper, extending it up and over pan (this helps you get it out of the pan later). Butter sides and bottom of the pan, especially the corners. Set aside.
Preheat oven to 375. In a medium sized bowl, melt butter in them microwave. Stir in sugar with a fork, braking up any lumps. Add crushed graham crackers and toss to mix well. Spread evenly into the baking pan and bake for 4 to 5 minutes or until edge is lightly browned. Remove from the oven and let cool on a wire rack.
Stir white chocolate and sweetened condensed milk in a large heavy saucepan over low heat just until chocolate is melted and all the lumps are gone. Remove from heat and stir in zest and juice. Spread mixture evenly into the prepared pan.
Cover and chill for two hours or overnight. Lift the fudge from pan using edges of foil. Peel off foil and use a heavy non-serrated knife to cut the fudge into one-inch pieces. (Tip: Keep a damp kitchen towel handy to clean off the knife after each cut. This will keep give your fudge a cleaner appearance.)
Store in an airtight container at room temperature for up to one week.
* Zesting limes - key limes are really small and their zest is very thin. Go very slowly when zesting each lime as you'll be at the pith (white part) after just one or two passes.
From: dozenflours.com
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