Thursday, December 31, 2009

Buffalo Chicken Wings




Oil for frying


1/4 cup butter
1/4 cup hot sauce
1 dash ground black pepper
1 dash garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings

Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve."

Wednesday, December 30, 2009

Cinnamon Rolls

I will admit I am not a big Cinnamon Roll fan but these were pretty good. I think I will lower the oven temp to 375 next time and cook a little longer, the dough was a little doughy in the center which worked out good for some because the like it doughy.


1 cup warm milk (110 degrees F/45
degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
1 pkg yeast
1 cup brown sugar, packed2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese,
softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

1 Dissolve the yeast in warm milk in a large bowl. Mix in sugar, butter, salt and eggs. Add the flour and mix well, knead into a ball, put in a bowl, cover and let rise in a warm place until double in size.
2 In a small bowl, combine brown sugar and cinnamon.
3.Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4.Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving"

Friday, December 25, 2009

Orange Baked Ham



1 (14 to 16-pound) fully cooked, spiral-cut smoked ham on the bone
6 garlic cloves
8 1/2 ounces orange marmalade
1/2 cup Dijon mustard
1 cup light brown sugar, packed
1 orange, zested
1/4 cup freshly squeezed orange juice
Directions
Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.
Mince the garlic in a food processor fitted with the steel blade. Add the marmalade, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature."

Ratatouille

My 18 year old son David is a vegetarian so I put him in charge of making a vegetarian dish. I will say I really dislike eggplant but this was sooooooo good. I would make this at least once a week it was that good. maybe I will have him start cooking when he is not working or going to school. :o)

2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 cup grated Parmesan cheese
2 zucchini, sliced
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped
Directions
Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste.
Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
Bake in preheated oven for 45 minutes

Molten Lava Cakes



1 bag semi-sweet chocolate chips
1 cup 2tablespoons butter or margarine
6 eggs
6 egg yolks
3cups powder sugar
1cup Gold Medal® all-purpose flour
Additional powdered sugar, if desired
1.Heat oven to 450ºF. Grease bottom and side of six 6-ounce custard cups with shortening. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
2.Meanwhile, in large bowl, beat eggs and egg yolks with wire whisk or hand beater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups.
3.Bake 11 to 13 minutes or until sides are set and cakes feel soft when touched in center. Run small knife or metal spatula along sides of cakes to loosen. Immediately turn upside down onto individual plates; remove cups. Sprinkle with additional powdered sugar. Serve warm with icecream, magic coating and caramel sauce.

Thursday, December 24, 2009

Caramels


2 cups white sugar
1 cup packed brown sugar
1 cup corn syrup
1 cup evaporated milk
1 pint heavy whipping cream
1 cup butter
1 1/4 teaspoons vanilla extract
Directions
Grease a 12x15 inch pan.
In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.
Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage."

Wednesday, December 23, 2009

Creamed Corn with Bacon

Corncob stock:
5 shucked ears corn (kernels removed and reserved*)
1 bay leaf
2 cloves garlic
1/2 onion peeled and quartered
1 tablespoon whole coriander seed
1 teaspoon salt
2 quarts water
Corn saute:
1 teaspoon extra-virgin olive oil
1/4 pound thick-cut bacon cut into lardoons
1 cup diced yellow onion
1 clove garlic minced
*Reserved corn kernels
1 teaspoon salt
2 cups reserved corncob stock
1/2 cup creme fraiche
1 tablespoon butter
1/2 cup freshly chopped cilantro leaves
1 lime, zested
For the stock:
Directions
Place all ingredients in a large pot and bring to a boil. Reduce heat to a lively simmer and cook to reduce liquid to 2 cups, approximately 30 minutes. Strain and reserve, keeping stock warm.
To finish the corn:
Begin heating a large saucepan, and glaze bottom with the extra-virgin olive oil. Add the lardons and cook over medium heat, rendering the fat and browning the pieces, stirring as needed. Add the onion and sweat, about 45 seconds. Add the garlic and continue to cook, stirring, another 30 seconds. Add the corn and salt, continuing to cook for another 2 minutes. Add the reserved corncob stock and bring to a simmer, cooking until the liquid reduces to approximately 2/3 cup. Add the creme fraiche and simmer 3 minutes or until the mixture begins to thicken. Add the butter and stir. Remove pan from heat; stir in cilantro and lime zest. Check for seasoning and serve."

Tuesday, December 22, 2009

Gingerbread Biscotti



1/3 cup vegetable oil
1 cup white sugar
3 eggs
1/4 cup molasses
2 1/4 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 1/2 tablespoons ground ginger
3/4 tablespoon ground cinnamon
1/2 tablespoon ground cloves
1/4 teaspoon ground nutmeg
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough.
Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy."

Thumb Print Cookies

1/2 c. soft butter
1/4 c. brown sugar
1 egg yolk
1 c. sifted flour
1/4 tsp. salt
1/2 tsp. vanilla
Cream together butter, sugar, egg yolk and vanilla. Sift flour and salt; mix well. Roll into 1' balls. Dip in slightly beaten egg white. Roll in finely chopped nuts (3/4 cup). Place about 1' apart on ungreased baking sheet. Bake 5 minutes. Remove from oven, quickly press thumb gently on top of each cookie. Return to oven and bake 8 minutes longer; cool. Fill the thumb print with jelly, fruit or tinted sugar icing. Oven temperature, 375 degrees"

Monday, December 21, 2009

Glazed Lemon Bread

1 1/2 cups all-purpose flour
1 teaspoon salt
1 cup sugar
Grated peel of 1 lemon
1 tablespoon baking powder
1/2 cup whole milk
2 large eggs, beaten
1/2 cup unsalted butter (1-stick), melted
Juice of 1 large lemon
1/2 teaspoon vanilla extract
-- Lemon Glaze --
Juice of 1 large lemon
1/4 to 1/3 cup sugar (depending on amount of lemon juice)
PreparationAdjust an oven rack to the lower-middle position and heat the oven to 350 degrees F. Grease the bottom and sides of a 9- by 5-inch loaf pan; dust with flour, tapping out the excess.
Whisk the flour, salt, sugar, lemon peel and baking powder together in a large bowl; set aside.
In a medium bowl beat eggs with milk, butter, lemon juice and vanilla. Add egg mixture to the dry ingredients and stir until just combined. Scrape the batter into the prepared loaf pan.
Bake until the loaf is golden brown and a tester or toothpick inserted in the center comes out clean, about 45 to 50 minutes. (Do not remove the bread from the pan.)
To prepare Lemon Glaze: While the bread is baking, combine lemon juice and sugar in a small saucepan, stir over medium heat until sugar is dissolved.
After removing the bread from the oven (and still in the pan), use a long wooden skewer to poke numerous holes in hot bread, piercing all the way to the bottom. Slowly drizzle hot glaze over bread and baste top several times. Allow time between bastings for glaze to soak in. Let bread cool in pan on a wire rack until glaze is set, about 20 minutes, then remove from pan and let cool completely on rack."

Orange Baked Ham

"1 (14 to 16-pound) fully cooked, spiral-cut smoked ham on the bone
6 garlic cloves
8 1/2 ounces orange marmalade
1/2 cup Dijon mustard
1 cup light brown sugar, packed
1 orange, zested
1/4 cup freshly squeezed orange juice
Directions
Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.
Mince the garlic in a food processor fitted with the steel blade. Add the marmalade, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature."

Creamed Corn

5 shucked ears corn (kernels removed and reserved*)
1 bay leaf
2 cloves garlic
1/2 onion peeled and quartered
1 tablespoon whole coriander seed
1 teaspoon salt
2 quarts water
Corn saute:
1 teaspoon extra-virgin olive oil
1/4 pound thick-cut bacon cut into lardoons
1 cup diced yellow onion
1 clove garlic minced
*Reserved corn kernels
1 teaspoon salt
2 cups reserved corncob stock
1/2 cup creme fraiche
1 tablespoon butter
1/2 cup freshly chopped cilantro leaves
1 lime, zested
For the stock:
Directions
Place all ingredients in a large pot and bring to a boil. Reduce heat to a lively simmer and cook to reduce liquid to 2 cups, approximately 30 minutes. Strain and reserve, keeping stock warm.
To finish the corn:
Begin heating a large saucepan, and glaze bottom with the extra-virgin olive oil. Add the lardons and cook over medium heat, rendering the fat and browning the pieces, stirring as needed. Add the onion and sweat, about 45 seconds. Add the garlic and continue to cook, stirring, another 30 seconds. Add the corn and salt, continuing to cook for another 2 minutes. Add the reserved corncob stock and bring to a simmer, cooking until the liquid reduces to approximately 2/3 cup. Add the creme fraiche and simmer 3 minutes or until the mixture begins to thicken. Add the butter and stir. Remove pan from heat; stir in cilantro and lime zest. Check for seasoning and serve"

Saturday, December 19, 2009

Slow cooker Potato Soup



4 to 5 potatoes, peeled and cubed.
1 can cream of celery soup
1 can cream of chicken soup
1 1/3 cups water
4 2/3 cups milk
6.6oz pkg instant mashed potato flakes
Garnish, bacon bit, green onions and shredded cheddar cheesePlace potatoes, soups and water into a slow cooker. Heat on high setting until potatoes are tender, about 2-3 hours. Add milk and potato flakes to reach desired consistency, stirring consistency. Heat 2-3 hours longer. Spoon into bowls and served topped with garnish.
Tomorrow is my son's Jacob's 14th birthday so I wanted to post a picture of his cake I made him. The bottom layer is chocolate and the top layer is chocolate chip cookie dough and it is frosted with fresh whipped whipping cream.

Friday, December 18, 2009

Gingerbread Men

1 (3.5 ounce) package cook and serve butterscotch pudding mix
1/2 cup butter
1/2 cup packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
Directions
In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks."

Sunday, December 13, 2009

Lemon roll

These are my favorite serving platters, they were given to me my a sweet family that us to attend our church before they moved to AZ. I use them for every holiday and I think of them all the time I use them. It came with this platter, a tea pot and a serving bowl. They will be on our table for Christmas also. This is the first time I am using them for church, if they break I will be so heart broken.
We are having a Christmas pot-luck dinner at church tonight and I have all these lemons I need to use up, so I figured i would make a Lemon Roll with lemon filling. Well since I was in a hurry and did not let the cake cool all the way so it cracked. Well I figured I will use Cool Whip to hide it and everything taste better with Cool Whip. I have some Lemon Bread I want to make for Christmas gifts so I juiced all the lemons and will store the juice until I need it. Years ago I had the best lemon Bread/cake recipe ever so I am going to play around a little and see what I come up with.
Many years ago I use to attend these home parties about making suckers and they would come with a recipe on turning your suckers into Toffee, it was my favorite recipe, this was about 26 years ago. I sure would love to have that recipe again. :o)

3 eggs
1 cup sugar
3 tablespoons lemon juice
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
FILLING:
1 cup sugar
3 tablespoons all-purpose flour
1 egg, lightly beaten
1/4 cup water
3/4 cup lemon juice
Directions
In a mixing bowl, beat eggs and sugar until thick and smooth. Add water. Combine flour, baking powder and salt; stir into egg mixture just until moistened. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper. Spread batter evenly in pan. Bake at 375 degrees F for 12-14 minutes or until cake springs back when lightly touched in center. Cool cake in pan on a wire rack for 5 minutes. Turn cake out onto a kitchen towel. Dust with confectioners' sugar. Gently peel off the waxed paper. Beginning with short side, roll up cake, jelly-roll style. Cool completely on a wire rack.
For filling, in a saucepan, combine sugar, flour, egg, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1 minute longer until thickened. Remove from the heat; cool to room temperature. Unroll cake; spread cooled filling to within 1 in. of edges. Roll up again. Cover and chill for 1-2 hours before serving. Store in the refrigerator."

Thursday, December 10, 2009

Almond Brittle


2 C Sugar
1/2 C water
6 T butter, melted
2 C whole almonds
Butter a large baking sheet, set aside.
Combine sugar and water in a three qt heavy bottom saucepan. Bring to a boil, stirring gently to dissolve sugar. Wash down crystals on side of pan with a small brush dipped in hot water. Insert a candy thermometer, bring mixture to a boil over medium-high heat, cook until thermometer reaches 280 degrees, washing down crystals occasionally.
Reduce heat to medium; stir in butter and almonds. Mixture will crystallize, but continue to cook until mixture melts and thermometer registers 306 degrees, stirring often to blend melting sugar with crystallized sugar, quickly pour mixture onto prepare baking sheet, let cool. When hardened, break into pieces. Store at room temperature in an airtight container. Makes about 1 1/2 pounds.

Toffee




So I made the toffee again and cooked it until it read 140 C and I think it turned out perfect. I still doubled the recipe, I jsut like my toffee a little hard and not so chewy. I did a few things different with it also to make it look nice for Christmas.







2 cups butter
2 cups white sugar
1/4 teaspoon salt2 cups semisweet chocolate chips
1 cup finely chopped almonds
1.In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
2.While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
3.As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
4.Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container"

Friday, December 4, 2009

Chicken Rice Casserole




1 1/3 cups uncooked white rice
2 2/3 cups water
4 skinless, boneless chicken breast halves
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, chopped
1 1/2 cups medium pace salsa

Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
Bake in preheated oven for about 40 minutes, or until bubbly."