Friday, December 31, 2021
Thursday, December 2, 2021
Tuesday, November 30, 2021
Sunday, November 28, 2021
envelope plain gelatin
slightly beaten egg yolks
teaspoon ground cinnamon
teaspoon ground nutmeg
cups cooked mashed sweet potatoes
baked deep dish pie shells or 2 regular pie crusts
In saucepan combine sugar, gelatin, salt, egg yolks and milk.
Cook stirring constantly until mixture comes to boil.
Remove from heat and stir in mashed sweet potatoes and spices and let mixture chill.
Beat egg whites until soft peaks form and gradually add sugar and beat until stiff.
Fold potato mixture into egg whites and turn into baked pie shell (s).
Chill until firm.
Top with whipped topping when serving, if desired.NGR
Saturday, November 27, 2021
Wednesday, October 27, 2021
Monday, October 25, 2021
Wednesday, October 6, 2021
Tuesday, October 5, 2021
Friday, October 1, 2021
1 ½ packages dry yeast (about 3 1/4 teaspoons)
¾ cup warm milk
¼ cup warm water
¼ cup butter, softened
¼ cup honey
½ teaspoon salt
1 ½ teaspoons fresh lemon juice
1 large egg
1 large egg white
all-purpose flour 2 1/2 cups divided
whole-wheat 1 1/2 cups
¼ cup packed brown sugar
1 ½ tablespoons ground cinnamon
⅛ teaspoon ground nutmeg
⅓ cup raisins
¾ cup powdered sugar, sifted
¾ teaspoon vanilla extract
5 teaspoons milk
To prepare dough, dissolve yeast in warm milk and 1/4 cup warm water in a large bowl; let stand 5 minutes or until foamy. Add butter and next 5 ingredients (through egg white); stir well. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add 2 cups all-purpose flour and whole wheat flour, stirring until a soft dough forms. Turn dough out onto a floured surface.
Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/2 cup all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; roll into a 16 x 12-inch rectangle on a floured surface. Coat surface of dough with cooking spray.
To prepare filling, combine brown sugar, cinnamon, and nutmeg; sprinkle over dough, leaving a 1/2-inch border. Sprinkle raisins over dough, pressing gently into dough. Roll up rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam to seal. Cut the dough into 16 rolls. Place the rolls, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.
Preheat oven to 375°.
Uncover rolls. Bake at 375° for 22 minutes or until lightly browned. Cool in pan on a wire rack.
To prepare glaze, place powdered sugar and vanilla in a small bowl. Add 5 teaspoons milk, 1 teaspoon at a time, stirring to form a thick glaze. Drizzle glaze evenly over rolls.
Tuesday, September 28, 2021
Monday, September 27, 2021
Tuesday, September 21, 2021
1/4 cup pecan
2 large egg whites lightly beaten
1/4 cup sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
2 14-ounce package sweetened shredded coconut
1/2 plain flour
1 can condensed milk
Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, condensed milk.
Adding pecan , sugar, salt and vanilla and coconut extract in a large bowl until combined; fold in the coconut.
Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
Tuesday, September 14, 2021
Friday, August 27, 2021
Friday, August 20, 2021
Tuesday, August 17, 2021
Thursday, August 12, 2021
Friday, August 6, 2021
2 large eggs
3/4 cup sour cream
1/2 cup milk
2 teaspoons vanilla extract
1-3/4 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 cup semi-sweet chocolate chips
1/2 cup vegetable oil
Preheat oven to 425F and line a muffin tin with papers.
Sift the flour, cocoa powder, baking soda, baking powder, salt, and sugar into a large bowl. Whisk together and set aside.
In a separate bowl combine the eggs, vanilla, vegetable oil, sour cream, and milk then whisk together.
Set aside about 1/3 cup of the chocolate chips for the muffin tops.
Pour the wet into the dry and fold together using a spatula, mixing until almost combined. Sprinkle in the remaining chocolate chips and mix until the batter is just combined and the chocolate chips have been distributed.
Fill the muffin papers to the top and sprinkle with the reserved chocolate chips. Bake at 425F for 6 minutes then reduce to 350F and continue baking for about 14 minutes or until the centers are set, a toothpick or skewer inserted in the center will come out clean
Wednesday, August 4, 2021
Tuesday, August 3, 2021
3 tablespoons unsalted butter, melted, more for the pan
5 1/2 to 6 cups torn croissant, or 8 ounces breadcrumbs
1/2 cup coarsely chopped pecans
1 cup coarsely chopped dates
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 1/2 cups half-and-half
3 large eggs
1 cup packed light brown sugar
1 1/2 teaspoons pure vanilla extract
1 1/2 cups cooked mashed sweet potatoes
For the Brown Sugar Sauce:
4 tablespoons unsalted butter
1/2 cup packed brown sugar
1/2 cup heavy cream
Steps to Make It
Heat oven to 350 F.
Butter a 2-quart baking dish.
In a large bowl, toss the croissant pieces with pecans, dates, melted butter, and spices.
In another bowl, whisk together the half-and-half, eggs, and brown sugar; add vanilla and blend in the sweet potatoes.
Pour the sweet potato mixture over the croissants and stir until well blended. Let stand for about 10 minutes.
Transfer the bread pudding mixture to the prepared baking dish.
Bake in the preheated oven for 45 to 55 minutes, or until set.
Serve with the brown sugar sauce (below) or another dessert sauce.
Brown Sugar Sauce
Melt the butter in a saucepan over medium heat.
Add the 1/2 cup of brown sugar and cook, stirring, for 1 minute.
Add the pinch of salt and 1/2 cup of heavy cream and bring to a boil. Continue cooking for 2 minutes, stirring constantly.
Cool slightly before serving.
For the Cake
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
3 large eggs
2 cups granulated sugar
1 1/2 cups vegetable oil
3 cups apples (such as Rome Beauty, chopped)
1 cup chopped walnuts
2 teaspoons vanilla extract
For the Topping
1 cup light brown sugar (firmly packed)
1/4 cup milk
1/2 cup butter (1 stick)
Heat the oven to 350 F. Generously grease and flour a tube cake pan.
Combine the flour, baking soda, salt, and cinnamon; stir or whisk to blend thoroughly and then set aside.
In a mixing bowl with an electric mixer, beat the eggs.
Egg in a bowl
Add the granulated sugar and oil and beat for 3 minutes.
Gradually stir in sifted dry ingredients.
Fold in apples, walnuts, and vanilla.
Spoon the batter into a greased and floured 10-inch tube pan and bake at 350 F for 1 hour and 15 minutes.
Batter in pan
About 5 minutes before the cake is done, combine the topping ingredients in a saucepan.
Butter and brown sugar
Bring to a boil over high heat and boil for 3 minutes.
Bring to a boil
Pour the hot topping over the cake as soon as it comes out of the oven.
Pour topping over cake
Let the cake cool and then loosen the sides, inverting the cake on a plate.
Let cake cool
Then invert on another plate, topping side up.
Slice, serve, and enjoy!
The cake may be baked in a 9-by-13-by-2-inch baking pan. Bake it for about 40 to 45 minutes. Pour the brown sugar sauce over the cake, let the cake cool, and serve it from the baking pan.
Monday, July 19, 2021
Wednesday, June 16, 2021
Friday, June 4, 2021
1-1/2 cups all-purpose flour
1/4 cup packed brown sugar
1 tsp ground ginger
1/2 tsp each of salt, cinnamon, baking powder and baking soda
1 cup grated peeled Ontario Rutabaga
1/4 cup vegetable oil
1/2 cup each of molasses and milk
For the icing:
2 cups powdered sugar
2 Tbsp butter
2 Tbsp milk
1/2 tsp vanilla
In medium bowl, combine 1-1/2 cups all-purpose flour, 1/4 cup packed brown sugar, 1 tsp ground ginger, 1/2 tsp each salt, cinnamon, baking powder and baking soda.
Stir in 1 cup grated peeled Ontario rutabaga. In small bowl, lightly beat 1 egg; add 1/4 cup vegetable oil and 1/2 cup each molasses and milk.
Stir liquid mixture into dry mixture. Pour into greased 8-inch square baking pan.
Bake in 350°F oven for 30 to 35 minutes or until toothpick inserted comes out clean.
Cool on wire rack. Dust with icing sugar, if desired.
For the icing,..
Mix all ingredients well. Using a butter knife spread the icing on the cake...
Tuesday, May 25, 2021
Monday, May 24, 2021
Sunday, May 23, 2021
Sunday, May 16, 2021
Thursday, May 6, 2021
Wednesday, May 5, 2021
Sunday, May 2, 2021
Thursday, April 22, 2021
Sunday, April 18, 2021
Thursday, April 15, 2021
Thursday, April 1, 2021
5 bone in chicken thigh fillets, peel skin OFF
1 onion chopped
2 tablespoons garlic minced
2 teaspoons butter
1 1/2 cups uncooked white rice
1/2 cups chicken broth
1 tsp paprika powder
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
3/4 tsp salt
Preheat oven to 180°C/350°F.
Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the center. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
Remove baking dish from the oven. Add rice then mix.
Place chicken on rice. Then pour chicken broth and water around the chicken.
Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional, gives chicken nicer finish), then bake for a further 20 minutes until liquid is absorbed.
Thursday, March 25, 2021
1 pound uncooked Italian sausage links, casings removed (about 4)
3 cups chicken stock or broth
3 cups beef stock or broth
1 14 1/2 – ounce can diced tomatoes with basil, garlic and oregano
1 9 – ounce package refrigerated ravioli or tortellini
2 cups baby spinach leaves, coarsely chopped
1/4 cup fresh basil leaves, coarsely chopped
2 ounces Parmesan cheese, grated
In a large skillet, cook sausage over medium heat, stirring occasionally, until no pink remains. Drain and set aside.
Meanwhile, in a Dutch oven combine chicken and beef stock and undrained tomatoes; bring to boiling. Add ravioli and cook 7 minutes.
Add sausage and return to boiling. Stir in spinach to wilt, then add basil. Divide among soup plates and top with cheese.
The rich and creamy marsala and mushroom sauce was amazing and complimented the stuffed chicken breast perfectly. Stuffed Chicken Marsala is one of my favorites at the Olive Garden. With this recipe, I can make it anytime I want!
1/2 cup smoked shredded cheese (provolone or gouda)
8-oz package mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/2 cup breadcrumbs
1 tsp fresh garlic, minced
1/4 tsp red pepper flakes, crushed
2 Tbsp sun-dried tomato flakes (drain first if in oil)
1/3 cup green onions, thinly sliced
3/4 cup sour cream (6 oz)
1/2 tsp salt
1/2 tsp black pepper
1 small onion, cut in half and thinly sliced lengthwise
24 fl oz Marsala wine
8 fl oz heavy cream
2 small containers button mushrooms, thinly sliced (6 cups)
Salt and pepper to taste
2 lbs skinless, boneless chicken breasts
4 fl oz olive oil
2 cups all-purpose flour
Pre-heat oven to 350°F. COMBINE all cheese stuffing ingredients in a mixing bowl.
BUTTERFLY thickest section of chicken breasts to create 2 lobes. Pound each breast between 2 sheets of plastic wrap until ¼” – ½” thick.
PLACE flattened chicken breasts on a plate and place desired amount of stuffing on one lobe of each chicken breast. Gently press stuffing down so it resembles a hockey puck.
FOLD over other lobe of chicken breast; does not have to seal.
HEAT large sauté pan over medium heat.
ADD olive oil and heat until shimmering.
PLACE flour in a shallow pan and season to taste with salt and pepper.
DREDGE stuffed chicken breasts in flour, shaking off excess.
SAUTE chicken breasts with preheated oil, cooking until each side is golden brown.
REMOVE chicken from pan and place in a baking dish.
BAKE for 10-20 minutes, or until juices run clean and center of chicken reaches 165°F.
ADD onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent.
DEGLAZE pan with Marsala wine – make sure to incorporate drippings from bottom of pan.
HEAT wine to a simmer and add heavy cream. Simmer on low heat until reduced by half.
PLACE cooked chicken breasts on a plate and top each with onions, mushrooms and sauce.
SERVE with your favorite garlic mashed potato recipe.
Thursday, March 18, 2021
1 box cornbread mix
Eggs (as directed on cornbread package)
Milk (as directed on cornbread package)
1 tbsp. honey
2 heaping tbsp. jalapeños
1/4 cup sweet corn niblets
1 can chili
Cheddar cheese, shredded
Preheat waffle iron on medium heat. Prepare cornbread batter as directed on box, adding the sweet corn niblets, jalapeños, and honey. Do not to overmix.
Pour cornbread batter into waffle iron, being careful to not overfill it. Close waffle iron and cook for approximately 3-4 minutes on medium heat.
While the waffles are cooking, heat up the chili in a small sauce pan.
Stack finished cornbread waffles and top with chili, sour cream, cheddar cheese, and fresh avocado. Serve immediately.
Saturday, March 6, 2021
1 3/4 c
strong black coffee, cooled
real vanilla extract
melted unsweetened chocolate, cooled
real vanilla extract
Dry ingredients added to the bowl.
Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.
Wet ingredients added to the bowl.
Add eggs, coffee, buttermilk, oil, and vanilla. Beat at medium speed for two minutes. The batter will be thin.
Batter poured into a baking dish.
Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans.
Baked chocolate cake cooling.
Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans.
Whipping the frosting ingredients together.
Combine frosting ingredients and mix with a hand or stand mixer.
Black Magic Cake frosted.
Spread frosting on cooled cake.
Monday, March 1, 2021
Blackberry-Swirl Pound Cake
6 ounces blackberries (1 1/3 cups)
1 1/2 cups self-raising flour
2 large eggs, slightly beaten
1/2 tsp pure vanilla extract
1/2 cup sour cream, room temperature
1. Preheat oven to 350. Lightly butter a 5-by-9-inch loaf pan and line with parchment, leaving a 2-inch overhang.
2. In a food processor, puree blackberries with 2 T sugar. In a medium bowl, whisk together flour, salt, and baking powder.
3. In a large bowl, using an electric mixer, beat together butter and 1 1/4 cups sugar until light and fluffy, 5 minutes. Add eggs and vanilla and beat to combine, scraping down bowl as needed. With mixer on low, add flour in 3 additions, alternating with sour cream, beginning and ending with flour mixture.
4. Transfer half the batter to pan and dot with 1/2 cup blackberry puree. Repeat with remaining batter and puree. With a skewer or thin-bladed knife, swirl batter and puree together. Bake until golden brown and a toothpick inserted in center of cake comes out clean, about 1 1/4 hours. Let cool in pan on a wire rack 30 minutes. Lift cake out of pan and place on a serving plate. Let cool completely. cutting the top off cake making a well in the cake and adding blackberry jam on top before slicing.