Thursday, January 28, 2010
by Tecia Brinkerhoff
1/2 yellow onion
1 cube of butter
2 cups heavy cream
1 cups Parmesan cheese
Saute onions in butter until onions are translucent. Add heavy Cream and stir until bubbling about 5 minutes, then add Parmesan cheese and let simmer until melted and then add to your favorite pasta. Our Family favorite is to have a 5 cheese tortellini from Costco it is so yummy and a pretty good price.
2 cups sugar
1 tsp. salt
1 tsp. baking powder
1 cup butter
1 cup Water
1/2 cup sour cream
2 large eggs, lightly beaten
1 tsp. almond extract
1 cup coconut
Preheat oven to 350. Grease and flour a large jelly roll pan. In large bowl combine flour, sugar salt, and baking powder, set aside. In small saucepan, combine butter and water; bring to a boil, stirring occasionally. Add to flour mixture, stirring to combine. Stir in sour cream, eggs and almond extract. Pour into prepared pan and bake 22 to 25 minutes.
1/2 cup butter
1/4 cup milk
1/2 tsp. almond extract
3 cups powdered sugar
In saucepan, combine butter and milk. Bring to boil over medium heat, stirring occasionally. Remove from heat and whisk in almond extract. Gradually whisk in powder sugar. Pour over warm cake. Sprinkle with coconut, or sprinkles.
2 cubes butter
2 cups sugar
1 cup corn syrup
Microwave on high for 5 minutes.
Stir in 1 can sweetened condensed milk.
Then microwave on high again for 5 minutes.
Then stir & cook 5 more minutes.
Stir again 5 more minutes.
Then test to soft ball stage. (In a bowl with cold water see if Carmel makes a soft ball)
Microwave 1 minute each time until soft ball.
Then add 1 tsp. vanilla
Pour in buttered pan.
1 2/3 cups sugar
2/3 cup buttermilk (milk plus 2 Tbsp. vinegar)
1 1/4 cups mashed, fully ripened bananas (2 or 3)
2 1/2 cups flour
1 1/4 tsp. baking powder
1 tsp. salt
1 tsp. soda
Cream together the sugar, shortening and eggs until fluffy. Add in the bananas and stir just until mixed in. Then add flour and buttermilk alternately until mixed in well. Bake in a greased jelly roll pan at 350 for 35-45 min.
Thursday, January 14, 2010
2-4 packages of cubed steak
2 cans of diced tomato's
1 8oz can tomato sauce
1 cup water
3T vegetable oil
small onion, sliced
Peel, boil potatoes. When potatoes are done, leave them in the hot water and turn the heat off. Slice the cube steak into strips. Season with salt, pepper, garlic salt. Heat oil in deep pan or electric skillet (this is what I use!) and when hot add the meat. Sear the cube steak on both sides, then remove from skillet. Add the sliced onions to the skillet. Cook for 1-2 min then add the flour and cook until slightly browned. Immediately add the tomato's and tomato sauce to the skillet, then the water. Transfer the meat back into the skillet and cover. Simmer for 20 min. While meat is stewing, drain and mash potatoes. Serve the meat, tomato mixture over the mashed potatoes.
Monday, January 4, 2010
6 T butter
1 sm onion, chopped
1/4 c flour
2 C half-half
3 C low sodium chicken broth
2 bay leaves
1/4 t nutmeg
4 c broccoli florets
1 large carrot, diced
2 1/2 c grated sharp yellow and white cheeses
*Melt butter in lg pot. Add the onions and cook until tender, about 5 min. Whisk in the flour and cook until golden, 3-4 min then gradually whisk in the half-half until smooth. Add broth, bay leaves, nutmeg, salt and pepper. Reduce heat to med-low and cook uncovered until thick, approx 20 min. Add broccoli and carrot and cook until tender, 20 min. Discard bay leaves. Puree the soup (in batches if needed) until smooth; you'll have flecks of broccoli and carrots. Return to the pot and add the cheese to soup, whisking until smooth. Add 3/4 c water if soup is too thick.
Sunday, January 3, 2010
- 8 ounces (1 1/2 cups) bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli)
- 3/4 cup heavy cream
- 1/2 teaspoon ground cinnamon
- 2 cups (12 ounces) bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli)
- 1 cup finely chopped nuts, such as pistachios or walnuts
- 1 cup mini-chocolate chips
- 3 (1.4-ounce) milk chocolate-toffee candy bars, such as Heath or Skor, finely chopped
- Special equipment: 18 (4-inch) wooden pop sticks, a 1-ounce cookie scoop
For the ganache: Line a baking sheet with parchment paper. In a medium stainless steel or glass bowl, combine the chocolate chips and heavy cream. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth, about 6 minutes. Whisk in the cinnamon. Refrigerate the ganache until very firm, about 2 hours. Using a 1-ounce cookie scoop or a round tablespoon measure, scoop the ganache into 18 (1-inch) round pieces and arrange on the prepared baking sheet. Working quickly, with dry hands, roll the mixture into balls. Put a pop stick into each ball and freeze, stick side up, until firm, about 30 minutes.
Add the 2 cups of chocolate chips to a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted, about 4 minutes.
Put the chopped nuts, mini-chocolate chips and chopped candy bars in 3 small bowls.
Dip the pops in the melted chocolate, allowing the excess chocolate to drip off, and then dip into the toppings until coated. Arrange the pops, stick side up, on the baking sheet. Refrigerate for 30 minutes until the chocolate has set. Let the pops stand at room temperature for 15 minutes before serving.
Store the pops, refrigerated, in an airtight container.
Cook's Note: If the scooped ganache is too sticky to roll into balls, put the pan in the freezer for 10 to 15 minutes to harden.