Shared by Connie
Apple Cider Cinnamon Bread--ABM
1 1/2 Lb Loaf
2 1/4 t active dry yeast
3 c bread flour
1 t cinnamon
2 T brown sugar
2 T butter
1 t salt
1 1/4 c apple cider
Put in bread baking pan per manufacturer' s directions and bake.Use light crust.
Monday, October 12, 2009
Dijon Chops
Shared by Connie
Dijon Chops
4 pork chops 1/2 to 3/4" thick
1 c white wine or chicken broth
1 c dijon mustard
1 c oil
1 t basil
1 t rosemary
1 t pepper
1 clove garlic, minced
1 t oregano
Arrange pork chops in a 13x9" baking pan. Combine remaining ingredients & pour over chops.Turn chops to coat. Cover and refrigerate 8 hours or overnight. Remove chops. Grill about 6" above medium coals for 15 to 20 minutes on each side or until done.Servings: 4
Dijon Chops
4 pork chops 1/2 to 3/4" thick
1 c white wine or chicken broth
1 c dijon mustard
1 c oil
1 t basil
1 t rosemary
1 t pepper
1 clove garlic, minced
1 t oregano
Arrange pork chops in a 13x9" baking pan. Combine remaining ingredients & pour over chops.Turn chops to coat. Cover and refrigerate 8 hours or overnight. Remove chops. Grill about 6" above medium coals for 15 to 20 minutes on each side or until done.Servings: 4
Tuesday, September 15, 2009
Banana Split Cake
2 cups graham cracker crumbs
1 stick margarine-melted
2 sticks margarine-room temp.
2 eggs
2 cups powdered sugar
4 bananas-sliced
1 can crushed pineapple-opt.
1 container cool whip-9 0z.
1 jar maraschino cherries
1 bottle chocolate syrup or hot fudge sauce
2 pints strawberries
Mix together crumbs and melted margarine. Pat into a 9x13 inch pan. Beat together softened margarine, eggs and sugar for 2 minutes.. Spread mixture on top of crumbs in the pan. Layer bananas and strawberies on top. Spread pineapples on top of that-opt. Top with cool whip. Garnish with cherries and drizzle chocolate syrup on top.
1 stick margarine-melted
2 sticks margarine-room temp.
2 eggs
2 cups powdered sugar
4 bananas-sliced
1 can crushed pineapple-opt.
1 container cool whip-9 0z.
1 jar maraschino cherries
1 bottle chocolate syrup or hot fudge sauce
2 pints strawberries
Mix together crumbs and melted margarine. Pat into a 9x13 inch pan. Beat together softened margarine, eggs and sugar for 2 minutes.. Spread mixture on top of crumbs in the pan. Layer bananas and strawberies on top. Spread pineapples on top of that-opt. Top with cool whip. Garnish with cherries and drizzle chocolate syrup on top.
Friday, August 21, 2009
Banana Cream Pie
Banana Cream Pie
(Shared by Jo)
4 1/2 cups sifted flour
2 teaspoons salt
2 teaspoons sugar (optional)
1 1/2 cups cold unsalted butter -- (3 sticks) cut into pieces
1/2 cup ice water
2 teaspoons red wine vinegar
Banana cream filling -- recipe follows
8 cups milk
1/4 teaspoon salt
1 vanilla bean -- split lengthwise
24 egg yolks
2 2/3 cups sugar
1 cup cornstarch
6 tablespoons cold unsalted butter -- cut into pieces
6 ripe bananas -- sliced into coins 1/4 inch thick
Whipped cream for serving (optional)
In the bowl of a mixer fitted with a paddle attachment, combine the flour,
salt, and sugar. Mix for 1 minute. Add the butter and mix just until the
mixture resembles coarse crumbs. Stir the water and vinegar together, then
gradually add to the flour mixture. Mix at medium speed just until a dough
forms. Do not over-mix.
Divide the dough in 2 and shape into round, flat disks on sheets of waxed
paper. Wrap separately and refrigerate for 30 minutes. On a lightly floured
surface, roll the dough with a lightly floured rolling pin into a large
circle about 1/8-inch thick. Place your pie plate upside down on top and
trim with a sharp knife, leaving about 2 inches extra dough all the way
around. Roll the dough circle up onto your rolling pin, then unroll it into
the pie plate; or, fold into quarters, transfer to the pie plate, and
unfold. Gently press the crust into place, turning any excess dough hanging
over underneath to create a thicker edge. Press the edge with the back of a
fork to create a decorative edge. Repeat with the other piecrust and leave
covered for 30 more minutes.
Preheat the oven to 375 degrees F. Line each crust with a sheet of
regular-weight aluminum foil, then pour in about 3/4 pound dried beans or
pie weights. Bake the crusts 25 to 30 minutes, just until dry and set - then
remove the foil and beans. Bake another 10 to 15 minutes or until golden
brown, checking frequently to prevent over-baking. Remove from the oven
immediately and let cool on wire racks.
Banana Cream Filling: Combine the milk, salt, and vanilla bean in a
non-aluminum pan and heat, stirring occasionally. As soon as the mixture
begins to boil, turn off the heat and stir the mixture for 1 minute. Whisk
the egg yolks and sugar together until thick and pale yellow, then gradually
whisk in the cornstarch. Gradually whisk in half of the hot milk mixture.
Pour the yolk-milk mixture back into the saucepan with the milk mixture and
cook, whisking frequently, until the mixture boils and begins to thicken.
Reduce the heat to medium-low and cook, stirring, about 5 minutes more,
until the mixture no longer tastes starchy. The mixture should become very
thick, like a set custard. When cooked, turn off the heat. Stir in the
butter until it melts completely and fold in the bananas.
Pour the filling into the pre-baked pie shells. Push the banana slices below
the surface to prevent them from browning, then smooth the tops. Cover with
plastic wrap, gently pressing the plastic wrap against the surface to
prevent a skin from forming. Refrigerate at least 7 hours or overnight, and
serve with whipped cream.
Yield: 2 (10-inch) pies, about 16 to 20 servings
Per Serving (excluding unknown items): 632 Calories; 34g Fat (47.6% calories from fat); 12g Protein; 71g Carbohydrate; 1g Dietary Fiber; 394mg Cholesterol; 375mg Sodium. Exchanges: 2 Grain(Starch) ; 1/2 Lean Meat; 1/2 Non-Fat Milk; 6 Fat; 2 Other Carbohydrates.
(Shared by Jo)
4 1/2 cups sifted flour
2 teaspoons salt
2 teaspoons sugar (optional)
1 1/2 cups cold unsalted butter -- (3 sticks) cut into pieces
1/2 cup ice water
2 teaspoons red wine vinegar
Banana cream filling -- recipe follows
8 cups milk
1/4 teaspoon salt
1 vanilla bean -- split lengthwise
24 egg yolks
2 2/3 cups sugar
1 cup cornstarch
6 tablespoons cold unsalted butter -- cut into pieces
6 ripe bananas -- sliced into coins 1/4 inch thick
Whipped cream for serving (optional)
In the bowl of a mixer fitted with a paddle attachment, combine the flour,
salt, and sugar. Mix for 1 minute. Add the butter and mix just until the
mixture resembles coarse crumbs. Stir the water and vinegar together, then
gradually add to the flour mixture. Mix at medium speed just until a dough
forms. Do not over-mix.
Divide the dough in 2 and shape into round, flat disks on sheets of waxed
paper. Wrap separately and refrigerate for 30 minutes. On a lightly floured
surface, roll the dough with a lightly floured rolling pin into a large
circle about 1/8-inch thick. Place your pie plate upside down on top and
trim with a sharp knife, leaving about 2 inches extra dough all the way
around. Roll the dough circle up onto your rolling pin, then unroll it into
the pie plate; or, fold into quarters, transfer to the pie plate, and
unfold. Gently press the crust into place, turning any excess dough hanging
over underneath to create a thicker edge. Press the edge with the back of a
fork to create a decorative edge. Repeat with the other piecrust and leave
covered for 30 more minutes.
Preheat the oven to 375 degrees F. Line each crust with a sheet of
regular-weight aluminum foil, then pour in about 3/4 pound dried beans or
pie weights. Bake the crusts 25 to 30 minutes, just until dry and set - then
remove the foil and beans. Bake another 10 to 15 minutes or until golden
brown, checking frequently to prevent over-baking. Remove from the oven
immediately and let cool on wire racks.
Banana Cream Filling: Combine the milk, salt, and vanilla bean in a
non-aluminum pan and heat, stirring occasionally. As soon as the mixture
begins to boil, turn off the heat and stir the mixture for 1 minute. Whisk
the egg yolks and sugar together until thick and pale yellow, then gradually
whisk in the cornstarch. Gradually whisk in half of the hot milk mixture.
Pour the yolk-milk mixture back into the saucepan with the milk mixture and
cook, whisking frequently, until the mixture boils and begins to thicken.
Reduce the heat to medium-low and cook, stirring, about 5 minutes more,
until the mixture no longer tastes starchy. The mixture should become very
thick, like a set custard. When cooked, turn off the heat. Stir in the
butter until it melts completely and fold in the bananas.
Pour the filling into the pre-baked pie shells. Push the banana slices below
the surface to prevent them from browning, then smooth the tops. Cover with
plastic wrap, gently pressing the plastic wrap against the surface to
prevent a skin from forming. Refrigerate at least 7 hours or overnight, and
serve with whipped cream.
Yield: 2 (10-inch) pies, about 16 to 20 servings
Per Serving (excluding unknown items): 632 Calories; 34g Fat (47.6% calories from fat); 12g Protein; 71g Carbohydrate; 1g Dietary Fiber; 394mg Cholesterol; 375mg Sodium. Exchanges: 2 Grain(Starch) ; 1/2 Lean Meat; 1/2 Non-Fat Milk; 6 Fat; 2 Other Carbohydrates.
Microwave Apple Cobbler
Microwave Apple Cobbler
(Shared by Jo)
5 cups thinly sliced peeled tart apples
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon or cloves
TOPPING:
3/4 cup biscuit baking mix
3 tablespoons sugar, divided
1/3 cup milk
1/2 teaspoon ground cinnamon or cloves
Place apples in a 1-1/2-qt. microwave-safe dish. Combine the sugar, flour and cinnamon; sprinkle over apples and toss to coat. Cover and microwave on high for 3-4 minutes or until apples are tender. Meanwhile, in a bowl, combine the biscuit mix, 2 tablespoons sugar and milk. Drop by tablespoonfuls over hot apple mixture. Combine cinnamon and remaining sugar; sprinkle over topping. Microwave, uncovered, for 4-6 minutes or until a toothpick comes out clean. Serve warm.
(Shared by Jo)
5 cups thinly sliced peeled tart apples
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon or cloves
TOPPING:
3/4 cup biscuit baking mix
3 tablespoons sugar, divided
1/3 cup milk
1/2 teaspoon ground cinnamon or cloves
Place apples in a 1-1/2-qt. microwave-safe dish. Combine the sugar, flour and cinnamon; sprinkle over apples and toss to coat. Cover and microwave on high for 3-4 minutes or until apples are tender. Meanwhile, in a bowl, combine the biscuit mix, 2 tablespoons sugar and milk. Drop by tablespoonfuls over hot apple mixture. Combine cinnamon and remaining sugar; sprinkle over topping. Microwave, uncovered, for 4-6 minutes or until a toothpick comes out clean. Serve warm.
Augusta Grill Black Pepper and Cheddar Cheese Biscuits
Augusta Grill Black Pepper and Cheddar Cheese Biscuits
(Shared by Jo)
1 3/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon granulated sugar
1/2 teaspoon baking soda
4 tablespoons fresh unsalted butter
1/2 cup fine Cheddar cheese, grated
1/2 cup buttermilk
Freshly ground black pepper
Sift together the first 5 ingredients.
Cut butter into dry ingredients, then add the Cheddar cheese, black pepper and buttermilk.
Mix together and then roll out. Cut into biscuits and bake in a 325 degree F oven for 12 to 15 minutes.
Serve 2 per person with a thin slice of Smithfield Ham and the honey-sweetened mustard of your choice.
Servings: 16
(Shared by Jo)
1 3/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon granulated sugar
1/2 teaspoon baking soda
4 tablespoons fresh unsalted butter
1/2 cup fine Cheddar cheese, grated
1/2 cup buttermilk
Freshly ground black pepper
Sift together the first 5 ingredients.
Cut butter into dry ingredients, then add the Cheddar cheese, black pepper and buttermilk.
Mix together and then roll out. Cut into biscuits and bake in a 325 degree F oven for 12 to 15 minutes.
Serve 2 per person with a thin slice of Smithfield Ham and the honey-sweetened mustard of your choice.
Servings: 16
Chocolate & Spice Coffee Cake
Chocolate & Spice Coffee Cake
(Shared by Jo)
Serves 12 or more
1 1/3 cups pecan pieces
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 (3.53 ounce) bar CACAO RESERVE BY HERSHEY'S 65% Extra Dark Chocolate with cacao nibs, broken up
2/3 cup packed dark brown sugar
1 tablespoon HERSHEY'S unsweetened natural cocoa powder
2 teaspoons Chinese 5-spice powder
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 1/4 cups granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
2 cups sour cream
Confectioners' sugar
Position a rack in the middle of the oven and preheat the oven to 350°F. Butter a 10-inch 12-cup bundt pan. Dust with cocoa powder and shake out excess.
Toast the pecans on a baking sheet for about 12 minutes, or until golden brown and fragrant. Transfer to a plate and let cool to room temperature.
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
Pulse the pecans, chocolate, brown sugar, cocoa powder, and the 5-spice powder in a food processor until the chocolate is coarsely ground.
With an electric mixer on medium-high speed, beat the butter in a large deep bowl until light and fluffy. Add the granulated sugar and beat, scraping down the sides of the bowl as necessary, for about 3 minutes, until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla.
Reduce the speed to low and alternately add the flour mixture and sour cream, in 2 batches each, to the butter mixture, beginning and ending with the flour, and beat just until blended.
Pour about 2 cups of the batter into the prepared pan and spread evenly with a rubber spatula. Sprinkle with half of the chocolate mixture, the cover with half of the remaining batter and spread evenly. Repeat with the remaining chocolate mixture and batter.
Bake for 55 to 60 minutes, or until a wooden pick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 15 minutes. Invert onto the rack and cool completely. Dust with confectioners' sugar before serving. Serve cut into slices with a serrated knife.
Note: If you can't find the specific chocolate called for, you can substitute another chocolate with about the same intensity-the higher the percent of cacao solids (labeled as % cacao) in a bar, the more intense the chocolate flavor. Bars labeled simply as bittersweet, semisweet or dark can be used in any recipe calling for any recipe calling for chocolate of less than 70% cacao.
(Shared by Jo)
Serves 12 or more
1 1/3 cups pecan pieces
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 (3.53 ounce) bar CACAO RESERVE BY HERSHEY'S 65% Extra Dark Chocolate with cacao nibs, broken up
2/3 cup packed dark brown sugar
1 tablespoon HERSHEY'S unsweetened natural cocoa powder
2 teaspoons Chinese 5-spice powder
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 1/4 cups granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
2 cups sour cream
Confectioners' sugar
Position a rack in the middle of the oven and preheat the oven to 350°F. Butter a 10-inch 12-cup bundt pan. Dust with cocoa powder and shake out excess.
Toast the pecans on a baking sheet for about 12 minutes, or until golden brown and fragrant. Transfer to a plate and let cool to room temperature.
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
Pulse the pecans, chocolate, brown sugar, cocoa powder, and the 5-spice powder in a food processor until the chocolate is coarsely ground.
With an electric mixer on medium-high speed, beat the butter in a large deep bowl until light and fluffy. Add the granulated sugar and beat, scraping down the sides of the bowl as necessary, for about 3 minutes, until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla.
Reduce the speed to low and alternately add the flour mixture and sour cream, in 2 batches each, to the butter mixture, beginning and ending with the flour, and beat just until blended.
Pour about 2 cups of the batter into the prepared pan and spread evenly with a rubber spatula. Sprinkle with half of the chocolate mixture, the cover with half of the remaining batter and spread evenly. Repeat with the remaining chocolate mixture and batter.
Bake for 55 to 60 minutes, or until a wooden pick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 15 minutes. Invert onto the rack and cool completely. Dust with confectioners' sugar before serving. Serve cut into slices with a serrated knife.
Note: If you can't find the specific chocolate called for, you can substitute another chocolate with about the same intensity-the higher the percent of cacao solids (labeled as % cacao) in a bar, the more intense the chocolate flavor. Bars labeled simply as bittersweet, semisweet or dark can be used in any recipe calling for any recipe calling for chocolate of less than 70% cacao.
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