Archive for the ‘Food’ category

Best Ever Fudge Frosting

November 23, 2013

The is the best fudge frosting ever. really. Hershey’s cocoa seems to work best for this.

 

Fudge_Icing-3

 

 

 

 

 

 

 

 

 

 

¼ cup light corn syrup

¼ cup sugar

2 Tablespoons of milk

4 tablespoons unsweetened cocoa powder

 

 

Bring all ingredients to a boil over medium high heat, stirring frequently. Boil 30 seconds, stirring frequently. Add ½ pound powdered sugar and 1 teaspoon of vanilla, dash of salt. Beat with wooden spoon (or wire whisk) till smooth, add nuts if desired, pour over cake while still warm.

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Mini Chicken Pot Pies

November 15, 2013


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Mini chicken pot pie
Makes 6 to 8

1 recipe PieDough (I use the Joy of Cooking Buttery Crust recipe)
1 1/2 pounds boneless, skinless chicken breasts and/or thighs (Rotisserie chicken works great).
2 cups  chicken broth
1 1/2 tablespoons vegetable oil
1/2 medium large onion, chopped fine
3 medium carrots, peeled and cut crosswise 1/4 inch thick
2 small celery ribs, diced
salt and ground black pepper to taste
4 tablespoons (1/2 stick) unsalted butter
1/2 cup unbleached all-purpose flour
1 1/2 cups milk
1/2 teaspoon dried thyme
3 tablespoons dry sherry
3/4 cup frozen peas, thawed
3 tablespoons minced fresh parsley leaves

1. Make the pie dough and refrigerate until ready to use.

2. Adjust an oven rack to the lower middle position and heat the oven to 400 degrees F. Put the chicken and broth in a small Dutch oven or stockpot over medium heat. Cover, bring to a simmer and simmer until the chicken is just done, 8-10 minutes. Transfer the chicken to a large bowl, reserving the broth in a measuring cup.

3. Increase heat to medium-high and heat the oil in the now empty pan. Add the onion, carrots, celery and saute until just tender, about 5 minutes (Don’t overcook the veggies, they will be mushy and unappealing after baking in the oven). Season with salt and pepper to taste. While the vegetables are cooking, shred the meat into bite-sized piece. Transfer the cooked vegetables to a bowl with the chicken; set aside.

4. Heat the butter over medium-high heat in the again-empty pan. When the foaming subsides, add the flour; cook about 1 minute. Whisk in the reserved chicken broth, the milk, any accumulated chicken juices, and the thyme. Bring to a simmer, then continue to simmer until the sauce fully thickens, about 1 minute. Season with salt and pepper to taste and stir in the sherry.

5. Pour the sauce over the chicken mixture and stir to combine. Stir in the peas and parsley. Adjust the seasonings. Pour the mixture into individual 12 oz. ramekins or ovenproof dishes. Roll dough our to 1/4″ thick and cut with circle cutter to fit your ramekins. Top filled ramekins with the pastry. Bake until the pastry is golden brown and the filling bubbling, about 20-25 minutes for the smaller pies. Serve hot.

Mrs. Field’s Lemon bars

August 20, 2013

Click on link for PDF of recipe.

Lemon Barslemon bar

Chocolate Ganache and Coconut bars

April 13, 2013

These bars are delicious, I use extra dark chocolate (53% cocoa) but you could use whatever your prefer. They are sure to be super yummy no matter what.

                                                                                                                                                          bars

Ingredients:            

1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1 pinch salt
1/2 cup dark brown sugar, packed
1/2 cup unsalted butter, slightly softened and cut into small pieces
10 ounces semisweet or dark chocolate pieces, chopped
3/4 cup heavy cream
1/4 cup unsalted butter, softened
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon coconut extract (optional)
2 large eggs
3 1/2 ounces flaked coconut (about 1 1/2 cups)
1 1/2 cups chopped pecans

Directions:

Preheat oven to 350°F.

First (bottom) layer:
Lightly butter a 9×9-inch baking pan.
Stir together 1 1/3 cups flour, 1/2 tsp baking powder, pinch salt and the brown sugar.
Use a pastry blender to add the 1/2 cup of butter (in small pieces), until the mixture is crumbly and coarse.

You can also do this in your food processor, just pulse until crumbly.

Press into the bottom of the baking pan.
Bake at 350°F for 10 minutes, then place pan on rack to cool.
Leave oven on.
Second layer:
Chocolate ganache.
After the chopped chocolate is placed in a medium bowl, bring the cream to a simmer in a small saucepan.
Pour the cream over the chocolate, and let it sit for 5 minutes before stirring.
Stir until the ganache is smooth then refrigerate for a few minutes to set.

Top Layer:
To prepare the topping, cream the remaining butter in a bowl.
Add the granulated sugar, and extracts.
Beat until blended, then beat in the eggs; then stir in coconut and chopped pecans.
Using a rubber spatula scoop out thin layers and lay the topping evenly over the ganache,
spreading it as little as possible but covering the entire surface.
Bake at 350°F for 40 minutes, until golden brown. Watch closely to make sure coconut does not

brown excessively, if this starts to look like a possibility, cover loosely with foil.
Set pan on rack to cool, the refrigerate before cutting into bars.

Raspberry Cream Cheese Coffee Cake

March 20, 2013

So delicious, I can’t stop eating this when I make it!

Rasp cc

  • Ingredients:

  • COFFEE CAKE
  • 2-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 3/4 cup cold butter, cubed
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sour cream
  • 1 egg
  • 1 teaspoon almond extract
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1/2 cup raspberry jam (quality is crucial here. I use Maury farms)
  • TOPPING:
  • 1/2 cup sliced almonds

Directions

  • In a large bowl, combine flour and sugar; cut in the butter until mixture resembles coarse crumbs; reserve 1 cup crumb mixture.
  • To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well. Spread batter over bottom and 2 in. up side of greased and floured 9-in. springform pan. (Batter should be 1/4 in thick on sides.)
  • In small bowl, beat the cream cheese, 1/4 cup sugar and egg until smooth. Pour over batter in pan. Carefully spoon jam evenly over cheese filling.
  • In a small bowl, combine reserved crumb mixture and almonds; sprinkle over top. Bake at 350° for 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown. Cool 15 minutes. Remove sides of pan. Serve cool.

Easter Bread

March 14, 2013

I got a bread baking book with this recipe when Peter was two years old. I’ve made it nearly every Easter since then.

 
easter bread.jpeg

½ cup milk

¼ cup sugar

¼ cup shortening

3 cups of all purpose flour

1 teaspoon salt

1 egg slightly beaten

1 pkg. Of active dry yeast

shredded sweetened coconut

green food coloring

confectioners icing (recipe below)

Candy decorations

Soften yeast in ¼ cup warm water (110 degrees).

Heat milk, sugar, shortening and 1 teaspoon salt till sugar dissolves; cool to lukewarm.  Stir in one cup of the flour; beat smooth.  Add softened yeast and egg; beat well.  Stir in enough remaining flour to make a soft dough.  Knead on lightly floured surface till smooth and elastic (8-10 minutes).  Place in a greased bowl; turn once.  Cover with plastic wrap and let rise until doubled (about an hour).  Punch dough down, devide into thirds, cover and let rest for 10 minutes.

Shape 1/3 of dough into 6 “eggs”; place close together in center of greased baking sheet.  For “nest”, shape remaining dough into two 26’” robes; twist together.  Coil around eggs, seal ends.  Cover with damp cloth (not terrycloth) and let rise until doubled.  Bake at 375 degrees for 15 to 20 minutes.  Remove from sheet; cool.  Tint coconut green.  Frost cake with icing and sprinkle nest with coconut. Decorate eggs with candies.  Makes 1.

Icing-

Combine 1 cup of powdered sugar, ¼ teaspoon vanilla and enough milk to make a drizzling consistency.

Cinnamon Pull Apart Bread with Bread Machine Dough

January 28, 2013

cinnamon bread rolling cutting

For the Dough:cin bread dough

3  cups all-purpose flour

1/4 cup granulated sugar

2 1/4 teaspoons (1 envelope) active dry yeast

1/2 teaspoon salt

2 ounces unsalted butter

1/3 cup whole milk

1/4 cup water

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

For the Filling:

1 cup granulated sugar

2 1/2  teaspoons ground cinnamon (I use the Vietnamese cinnamon if I can find it. It has a higher oil content)

1 Stick unsalted butter, melted until browned

For dough:

Mix all dry ingredients together in a bowl. Melt butter and cool to room temperature then mix with remaining ingredients. Pour liquid ingredients into the bread machine pan then pour the dry ingredients on top. Set machine for dough cycle. remove dough from pan when cycle completes.

For the cinnamon sugar filling whisk together the sugar and cinnamon.  Set aside.  Melt 4 ounces of butter and cook gently until browned.  Be careful not to burn. Set aside.  Grease  a large bread  loaf pan.  Set that aside too.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes.  On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  If you can’t get the dough to 20-inches long… that’s okay.  Just roll it as large as the dough will go.  Mix together the sugar cinnamon mixture and browned butter and spread across all of the dough.

Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto  a clean board.  Place a cake stand or cake plate on top of  the upside down loaf, and carefully invert so it’s right side up.

Note: I have a two pound bread machine and have doubled this recipe with no problem.

cinnamon bread