1 1/2 cups brown sugar
1 1/2 cups ketchup
1/2 cup red wine vinegar
1/2 cup Worcestershire sauce
2 teaspoons paprika
1 teaspoon Cayenne Pepper
Combine ingredients in blender and process until smooth. Store in refridgerator overnight for best flavor.
Friday, October 23, 2009
Corn Casserole
One of my girlfriends makes a corn casserole that is killer. I have 4 bags of frozen corn, so I'll be making a big recipe for my Halloween party.
Cream Style Corn
Ingredients
* 2-1/2 (16 ounce) packages frozen whole-kernel corn, thawed
* 3/4 cup heavy cream
* 1 teaspoon salt
* 1 tablespoon sugar
* 1 tablespoon cornstarch
Combine corn, cream and salt in a large stockpot or Dutch oven. Stir together the sugar and cornstarch to prevent lumps, then stir them into the corn. Bring to a boil, then reduce heat to low, and simmer until thick, about 20 minutes. The longer it cooks, the thicker it will be.
Spicy Corn Casserole
1 can cream style corn
1c Bisquick
1 egg, beaten
2t butter
2t sugar
1/2c milk
8oz pepper jack cheese, sliced
Mix all ingredients except cheese. Spread 1/2 of batter in greased dish. Layer cheese slices, then pour on rest of batter.
Bake in an 8 inch baking dish for 35-40 minutes at 400.
Cream Style Corn
Ingredients
* 2-1/2 (16 ounce) packages frozen whole-kernel corn, thawed
* 3/4 cup heavy cream
* 1 teaspoon salt
* 1 tablespoon sugar
* 1 tablespoon cornstarch
Combine corn, cream and salt in a large stockpot or Dutch oven. Stir together the sugar and cornstarch to prevent lumps, then stir them into the corn. Bring to a boil, then reduce heat to low, and simmer until thick, about 20 minutes. The longer it cooks, the thicker it will be.
Spicy Corn Casserole
1 can cream style corn
1c Bisquick
1 egg, beaten
2t butter
2t sugar
1/2c milk
8oz pepper jack cheese, sliced
Mix all ingredients except cheese. Spread 1/2 of batter in greased dish. Layer cheese slices, then pour on rest of batter.
Bake in an 8 inch baking dish for 35-40 minutes at 400.
White Russian Tiramisu
One of my favorite desserts is Tiramisu. I made White Russian Tiramisu for a good friend's birthday dinner. Yum-O!
White Russian Tiramisu
adapted from Cooking Light
1 1/2 cup brewed strong black coffee
1/4 cup Kahlúa (coffee-flavored liqueur), divided
2 tubs (16 ounces) mascarpone cheese
1/3 cup packed brown sugar
1/4 cup granulated sugar
24 ladyfingers (2 [3-ounce] packages)
2 teaspoons unsweetened cocoa, divided
Combine the brewed coffee and 2 tablespoons Kahlúa in a shallow dish, and cool.
Combine cheeses in a large bowl. Beat with mixer until smooth. Add sugars and 2 tablespoons Kahlua, and beat until well-blended.
Using a pastry brush, brush flat side of 24 ladyfinger halves with coffee mixture; place, brushed sides down, on serving dish, slightly overlapping ladyfinger halves. Spread 1/3 of cheese mixture over ladyfingers; dust with cocoa. Repeat procedure with remaining ladyfinger halves, coffee mixture, cheese mixture, and cocoa.
Cover, chill overnight for best flavor.
White Russian Tiramisu
adapted from Cooking Light
1 1/2 cup brewed strong black coffee
1/4 cup Kahlúa (coffee-flavored liqueur), divided
2 tubs (16 ounces) mascarpone cheese
1/3 cup packed brown sugar
1/4 cup granulated sugar
24 ladyfingers (2 [3-ounce] packages)
2 teaspoons unsweetened cocoa, divided
Combine the brewed coffee and 2 tablespoons Kahlúa in a shallow dish, and cool.
Combine cheeses in a large bowl. Beat with mixer until smooth. Add sugars and 2 tablespoons Kahlua, and beat until well-blended.
Using a pastry brush, brush flat side of 24 ladyfinger halves with coffee mixture; place, brushed sides down, on serving dish, slightly overlapping ladyfinger halves. Spread 1/3 of cheese mixture over ladyfingers; dust with cocoa. Repeat procedure with remaining ladyfinger halves, coffee mixture, cheese mixture, and cocoa.
Cover, chill overnight for best flavor.
Turkey Cherry Risotto
When we were in WA, we stopped into a cute little store advertising dried cherry products. Turns out with was Chukar Cherries, one of the nation's premier dried cherry gift set companies. In addition to picking up serveral bags of Organic Dried Cherries and some fantastic Dark Chocolate Cabernet Cherries, I picked up a recipe for Turkey Cherry Risotto. The dinner was quite tasty, but it does need more spices.
Turkey Cherry Risotto
2 tablespoons olive oil
1 small yellow onion, finely diced (I omitted this)
2 cups Arborio rice
1 bay leaf
1 fresh thyme sprig
Salt and freshly ground black pepper to taste
8 cups chicken stock
1 cup cooked turkey meat, diced (I roasted a turkey breast and used one breast, roughly 2 cups, to stretch the dinner)
1/2 cup Chukar Dried Cherries, any variety
1/4 cup toasted almonds or pine nuts (I omitted these)
1 cup freshly grated Parmesan cheese
1 tablespoon unsalted butter
Heat oil in saucepan over medium heat, add onion and saute until translucent, about 5 to 7 minutes. Add rice, bay leaf, thyme, salt, and pepper and cook about 2 minutes. Add 1/2 cup of the chicken stock and cook, stirring constantly with a wooden spoon, until absorbed. Continue to add stock 1/2 cup at a time, keeping rice barely covered, until rice is tender and creamy. This process takes about 20 minutes. Add turkey, dried cherries and toasted nuts. Cook 5 more minutes. At this point the risotto may be set aside and kept warm for up to an hour. Just before serving stir in butter and 1/2 cup of Parmesan cheese.
Turkey Cherry Risotto
2 tablespoons olive oil
1 small yellow onion, finely diced (I omitted this)
2 cups Arborio rice
1 bay leaf
1 fresh thyme sprig
Salt and freshly ground black pepper to taste
8 cups chicken stock
1 cup cooked turkey meat, diced (I roasted a turkey breast and used one breast, roughly 2 cups, to stretch the dinner)
1/2 cup Chukar Dried Cherries, any variety
1/4 cup toasted almonds or pine nuts (I omitted these)
1 cup freshly grated Parmesan cheese
1 tablespoon unsalted butter
Heat oil in saucepan over medium heat, add onion and saute until translucent, about 5 to 7 minutes. Add rice, bay leaf, thyme, salt, and pepper and cook about 2 minutes. Add 1/2 cup of the chicken stock and cook, stirring constantly with a wooden spoon, until absorbed. Continue to add stock 1/2 cup at a time, keeping rice barely covered, until rice is tender and creamy. This process takes about 20 minutes. Add turkey, dried cherries and toasted nuts. Cook 5 more minutes. At this point the risotto may be set aside and kept warm for up to an hour. Just before serving stir in butter and 1/2 cup of Parmesan cheese.
Wednesday, September 16, 2009
Tres Leches Cake
Girl's Night on Monday was Mexican themed, so I made Tres Leches Cake. It was YUMMY!
I adapted this recipe out of multiple cookbooks.
Cake
2 cups all purpose flour
1 tbsp baking powder
6 eggs, separated
1 1/2 cups sugar
2 tsp cinnamon
2 tsp vanilla extract
1/2 cup milk
Milk Mixture
12 oz can evaporated milk
14 oz can sweetened condensed milk
1/2 cup half and half
2 tbsp good quality dark rum
Preheat oven to 325 and grease a 9x13 glass baking dish.
Mix flour cinnamon, & baking powder in a bowl, set aside.
Beat egg whites until stiff. While mixer is running, add in sugar and beat until disolved. While mixer is running, beat in egg yolks and vanilla. Beat in flour mixture and milk, alternating. Bake 40-45 minutes or until cake tester comes out clean.
Cool 20 minutes. Meanwhile, whisk together milk mixture. Prick cake, gently but thoroughly and pour milk mixture over cake. Soak 30 minutes and then refrigerate at least 4 hours. Serve with homemade whipped cream.
I adapted this recipe out of multiple cookbooks.
Cake
2 cups all purpose flour
1 tbsp baking powder
6 eggs, separated
1 1/2 cups sugar
2 tsp cinnamon
2 tsp vanilla extract
1/2 cup milk
Milk Mixture
12 oz can evaporated milk
14 oz can sweetened condensed milk
1/2 cup half and half
2 tbsp good quality dark rum
Preheat oven to 325 and grease a 9x13 glass baking dish.
Mix flour cinnamon, & baking powder in a bowl, set aside.
Beat egg whites until stiff. While mixer is running, add in sugar and beat until disolved. While mixer is running, beat in egg yolks and vanilla. Beat in flour mixture and milk, alternating. Bake 40-45 minutes or until cake tester comes out clean.
Cool 20 minutes. Meanwhile, whisk together milk mixture. Prick cake, gently but thoroughly and pour milk mixture over cake. Soak 30 minutes and then refrigerate at least 4 hours. Serve with homemade whipped cream.
Wednesday, September 9, 2009
Samoa Cake
When asked what kind of birthday cake he wanted, my hubby came up with "Girl Scout Cookie Samoa." Um... okay?! So, I set out to recreate the Samoa in a cake form. What I came up with was close, but could have used some traditional caramel in the mix.
Black Magic Cake
Hershey's
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 egg
1 cup buttermilk or sour milk*
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla extract
1. Heat oven to 350°F. Grease and flour three 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.
3. Bake 30 to minutes for round pans or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Caramel Frosting
Adapted from The King Arthur Flour Baker's Companion
Black Magic Cake
Hershey's
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 egg
1 cup buttermilk or sour milk*
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla extract
1. Heat oven to 350°F. Grease and flour three 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.
3. Bake 30 to minutes for round pans or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Caramel Frosting
Adapted from The King Arthur Flour Baker's Companion
6 oz butter
1/4 tsp salt
1 cup packed brown sugar
1/4 cup milk
1 tsp vanilla extract
4 cups confectioners' sugar
Melt the butter in a heavy 2-quart saucepan. Stir in the salt and brown sugar and heat the mixture to boiling, stirring constantly. Cook over low heat for 2 minutes, until the sugar is totally dissolved. Stir in the milk and return to a boil. Remove the pan from the heat and cool to lukewarm. Stir in the vanilla, then gradually stir in the powdered sugar. Adjust consistency with a little more milk, if necessary.
Chocolate Ganache
Paula Deen
1/2 cup heavy cream
5/8 cup chocolate chips
Heat cream slowly until just boiling, watching closely. Pour cream over chocolate chips and whisk until melted. Ganache will thicken as it cools.
Vegetable Soup & Drop Buscuits
It rained in VA Beach for 2 days straight. And I don't mean sprinkled. It poured! The roads were flooded and traffic was a mess. I feel awful for the kids who had to go back to school in the midst of the downpour. Fortunately, I was able to stay home and make soup! And thanks to my canning experiment, I didn't even have to go to the grocery store!
Vegetable Soup
Created from what I had in the pantry/fridge
3 tbsp EVOO
4 large carrots, sliced into rounds
1 1/2 cups new potatoes, quartered
Salt and freshly ground pepper
3 cups roasted red pepper and tomato soup (Trader Joe's reduced sodium brand)
1 cup vegetable stock
2 cups tomatoes, cored, peeled, seeded, and chopped (I used my canned tomatoes & juice)
1/2 cup green beans
2 small zucchini, sliced into rounds
1/2 cup crowder peas
1 cup cooked veggie pasta (Garden of Eden small shells)
fresh herbs-- rosemary, parsley, basil, thyme, marjoram
freshly grated parmesan cheese for serving
Heat oil in large stock pot over medium heat. Once hot, add carrots, potatoes, salt and pepper. Saute for a minute or two and add soup, stock, and tomatoes; bring to a boil, then adjust the heat so that it bubbles gently. Cook, stirring often, until the veggies are starting to softened, about 15 mins. Add remaining veggies and cook until all veggies are soft, about 15 mins. Add pasta, herbs and salt and pepper to taste. Top with freshly grated cheese.
Drop Buscuits
Cooking Light: Complete Cookbook
2 cups all purpose flour
2 tbsp baking powder
1 tsp sugar
1/2 tsp salt
1/4 cup chilled butter, cut into small pieces
1 cup cream or milk
cooking spray
Preheat oven to 450. Add dry ingredients to food processor with dough blade attached; pulse to mix. Add butter; pulsing until dough resembles a course meal. While pulsing, slowly add milk; until just moistened. Spoon batter into 12 muffin cups coated with cooking spray. Bake 10-12 minutes or until golden. Remove from pan immediately and serve hot.
Vegetable Soup
Created from what I had in the pantry/fridge
3 tbsp EVOO
4 large carrots, sliced into rounds
1 1/2 cups new potatoes, quartered
Salt and freshly ground pepper
3 cups roasted red pepper and tomato soup (Trader Joe's reduced sodium brand)
1 cup vegetable stock
2 cups tomatoes, cored, peeled, seeded, and chopped (I used my canned tomatoes & juice)
1/2 cup green beans
2 small zucchini, sliced into rounds
1/2 cup crowder peas
1 cup cooked veggie pasta (Garden of Eden small shells)
fresh herbs-- rosemary, parsley, basil, thyme, marjoram
freshly grated parmesan cheese for serving
Heat oil in large stock pot over medium heat. Once hot, add carrots, potatoes, salt and pepper. Saute for a minute or two and add soup, stock, and tomatoes; bring to a boil, then adjust the heat so that it bubbles gently. Cook, stirring often, until the veggies are starting to softened, about 15 mins. Add remaining veggies and cook until all veggies are soft, about 15 mins. Add pasta, herbs and salt and pepper to taste. Top with freshly grated cheese.
Drop Buscuits
Cooking Light: Complete Cookbook
2 cups all purpose flour
2 tbsp baking powder
1 tsp sugar
1/2 tsp salt
1/4 cup chilled butter, cut into small pieces
1 cup cream or milk
cooking spray
Preheat oven to 450. Add dry ingredients to food processor with dough blade attached; pulse to mix. Add butter; pulsing until dough resembles a course meal. While pulsing, slowly add milk; until just moistened. Spoon batter into 12 muffin cups coated with cooking spray. Bake 10-12 minutes or until golden. Remove from pan immediately and serve hot.
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