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Friday, November 21, 2014

Strawberry Santa Cake

Strawberry Santa Cake


Ingredients:

Cotton Cake:
 
145g cake flour
15g corn flour
1 egg
5 egg yolks – whisk lightly with a fork
150g unsalted butter
65g fresh milk

5 egg whites
100g caster sugar
¼ tsp salt

Some strawberries for decoration on top
 
For the Strawberry Mousse:
 
Inspiration from Sweet Sensation 

Ingredients:

1 1/2 teaspoons  powdered gelatin
2 tablespoons water
200g fresh strawberries, pureed
3 tablespoons sugar
1 tablespoon lemon juice
180ml heavy cream
 
Stabilised Whipped Cream (for topping):
 
2 tsp gelatin powder
8 tsp cold water
2 cups whipping cream, cold
½ cup icing sugar
1 tsp vanilla essence
 

Directions:

Preheat oven to 160C.  Grease and line a 8” square or round baking pan, and wrap the bottom of the pan with aluminium foil.  

Warm the butter and milk (do not boil).  Turn off heat, and stir in the sifted cake and corn flour using a wooden spatula.  Transfer to a bigger bowl, and add in the eggs and continue to mix till smooth.

In another bowl, whisk the egg whites till frothy.  Add in the salt and add in the sugar in 3 additions.  Whisk till soft peak.

Pour 1/3 of the egg whites into the egg/butter mixture and fold in gently.  Pour in the rest and fold in gently till combined.  Pour batter into the baking pan and bake it at Bain Marie method for about 45 minutes.
 
Strawberry Mousse Directions

In a small bowl combine gelatin and water and set aside to soften.
In a medium saucepan combine strawberry puree, sugar and lemon juice. Cook on low heat until hot but not boiling, stirring constantly. Add gelatin and stir until it is completely melted, making sure it doesn't start boiling. Transfer to a medium-sized bowl and cool to room temperature. Refrigerate for two hours.
Fold the whipped cream into the strawberry base and refrigerate until spreadable (it should be firm enough to hold its shape).
 
Stabilised Whipped Cream (for topping) Directions:
 
1.  Chill mixing bowl and beaters in the freezer for 10 minutes.

2.  Pour cold water in the small saucepan.  Sprinkle the gelatin powder over the surface
     of the water and let stand for 5 minutes.  Place saucepan over the low heat and stir
     constantly with a wooden spoon just until gelatin dissolves.  Removes saucepan from
     heat and cool to room temperature.

3.  Remove the mixing bowl and beaters from the freezer.  In the mixing bowl, combine
    the whipping cream, icing sugar and vanilla and whipped until slightly thickened. 
    Then, while slowly beating, gradually pour in the gelatin into the whipped cream
    mixture.  Then, whip the mixture at high speed until slightly stiff.
 
Slice the sponge cake horizontally into 2 or 3 layers.
Place one sponge layer cut-side up on a cake board or serving plate.
Pour and spread over the strawberry mousse.
Place the cut-side up of the second layer cake and place it over the strawberry mousse and return to fridge to chill for 30 minutes.  
Once the mousse is set, spread the stabilized whipped cream all over covering the cake.
You may use some leftover cream to pipe out the cream as decoration.   
Chill in fridge for cream to set for an hour or so.   Decorate as desired and garnish with the strawberries.  
 
Cake Video:
 
<iframe width="640" height="360" src="//www.youtube.com/embed/b5gVIzFPo7U?feature=player_detailpage" frameborder="0" allowfullscreen></iframe>
  

Source: melspantrykitchen.blogspot.com.au

Pavlova Christmas Wreath

Christmas Pavlova Wreath with Strawberries and Berries
Luscious wreath-shaped pavlova with cherries and berries

Serves: 8

Ingredients:

4 egg whites
pinch of salt
115g caster sugar
2 teaspoons cornflour
1 teaspoon vanilla essence
1 teaspoon malt vinegar
300ml cream
500g fresh berries and cherries

Directions:

Cut a length of baking paper about 90xm x 10cm wide. Make into a circle standing on its edge and secure with paper clips. The circle needs to be 25cm diameter. Cut another length of paper to form a smaller circle of 8cm diameter. Line a baking tray with baking paper and place the large circle.

Beat the egg whites and salt until peaks form. Add the sugar a little at a time while beating until very thick and glossy. Sieve in the cornflour and gently fold in along with the vanilla and vinegar.

Spoon the mixture around the inside of the large paper ring to form a ring shape. At this point nestle the smaller rink in the center to help get an even ring.

Place in the oven and immediately reduce the temperature to 120°C. Bake for 2 hours. Remove from the oven and cool.

Very carefully remove the baking paper from the pavlova and place the pav on a plate. Whip the cream to soft peaks and spoon over the pavlova then arrange the berries and cherries on top.

Source: cuisine.co.nz

Christmas Berry Pavlova Wreath

Berry Christmas Pavlova Wreath
This Berry Christmas Pavlova tastes as good as it looks and will be the highlight of your table! This stunning dessert is sure to impress your friends and family.

Ingredients:

Pavlova
  1. 4 eggs whites (at room temperature)
  2. Pinch of salt
  3. 250g castor sugar
  4. 2 tsp of cornflour (sifted)
  5. 1 tsp white wine vinegar
Raspberry Coulis
  1. 125g fresh raspberries
  2. Juice 1/2 lemon
  3. 1/4 cup castor sugar
  4. 1/2 tsp of brandy (optional)
Topping
  1. 300ml fresh cream – whipped
  2. 1 x pomegrante
  3. Raspberries, cherries and strawberries to decorate
  4. Bunch of holly or fresh mint
Directions:
  1. Preheat oven to 120C. Line a tray with baking paper. Use a round baking tin to draw one large circle (22cm) then draw another circle inside it approximately 13cm wide.
  2. Beat egg whites and salt until soft peaks form. Beat in sugar, a little at time until meringue is stiff and shiny.  Sprinkle over sifted cornflour, vinegar and fold in lightly.You should be able to up end the bowl at this stage with no fear of anything coming out.
  3. Grab a dessert spoon and scoop a dollop of meringue. Place this dollop between the outside and inside line. Repeat until a ring of meringue is complete. Create a second layer of meringue on top of the first until second ring is complete. Flatten the top by smoothing the meringue.
  4. Place meringue in oven for 2 hours at 120C. When time is complete, turn off the oven and leave meringue in the oven until completely cool. This is very important as there will be less risk of the meringue cracking and collapsing.
  5. When cool, spread with whipped cream, drizzle on raspberry coulis then decorate with cherries, pomegranates, strawberries, raspberries and holly or mint.
Raspberry Coulis
  1. Blend fresh raspberries, lemon juice and sugar together until sugar has completely dissolved. Set aside until required.
  1. Make sure egg whites are at room temperature  - not straight from the fridge – it makes it hard to whip to right consistency
  2. Add ingredients to meringue in small amounts and consistently as per recipe
  3. Do not open oven while pavlova is baking
  4. Do not take pavlova physically out of oven until completely cool
Even if you have a mini disaster with this, the beauty of Pavlova is that you can cover it up with lashings of fresh cream and your guests will be none the wiser!
 
Merry Christmas!

Source: mysquarefryingpan.com

Chorizo Brussels Sprouts

Chorizo Brussels Sprouts
Heat things up on Thanksgiving with this spicy skillet dish that pairs Brussels sprouts with ground chorizo. We wouldn't be surprised if this recipe became your go-to side dish all year long.

Ingredients:

½ cup almonds 
6 oz spicy ground chorizo 
1 Tbsp vegetable oil 
3 garlic cloves 
2 tsp thyme leaves
 2 lb Brussels sprouts 
1 Tbsp red wine vinegar 
salt and pepper
 
Directions:
  1. Cut the stems off the brussels sprouts. Then, pull as many leaves as you can off the brussels sprouts and collect in a bowl. Quarter the remaining cores and pull apart as much as you can into small pieces.
  2. In a skillet, gently toast the almonds over low heat just until they become fragrant. Remove from the heat and then roughly chop.
  3. Next, crumble and brown the chorizo. When it is cooked, remove from the heat and transfer to a plate lined with a paper towel. Wipe the inside with a paper towel to clean out the grease from the chorizo.
  4. Heat 1 Tbsp. vegetable oil in the skillet and cook the garlic and thyme until the garlic is barely golden. Add the brussels sprouts a few handfuls at a time, allowing the batches to wilt before adding another handful. When they’ve all been added, cook for another 8-10 minutes.
  5. Then, remove from the heat and toss with the chorizo, chopped almonds and vinegar. Season liberally with salt and pepper.
Source: kitchendaily.com

Jalapeno Cranberry Sauce


Cranberry sauce isn't only for Thanksgiving. Try this spicy version on top of your favorite sandwich, grilled chicken or beef. Of course we have to mention that it's pretty darn good with turkey.

Ingredients;

  • 1 jalapeƱo pepper, seeded and minced (see Note)
  • 2 cups fresh cranberries
  • 1 cup granulated sugar
  • 1 cup water

  • Directions;
    1. Combine sugar and water in a saucepan, bring to boil.
    2. Add cranberries and minced jalapeno, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally.
    3. Cover and cool completely at room temperature. Refrigerate until serving time.
    Note:
    The juices and seeds of fresh jalapeno peppers can burn your eyes and hands, so be sure to wear some type of protective gloves when handling them, and keep them away from your eyes.

    Source:  mrfood.com

    Southern Green Bean Casserole

    What makes this Southern-style? It's the addition of two extras...cream cheese and buttery cracker crumbs!
    Ingredients:

  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 teaspoon salt
  • 4 (9-ounce) packages frozen French-cut green beans, thawed and drained
  • 1 cup crushed butter-flavored crackers
  • 1/4 cup (½ stick) butter, melted
  •  
    Directions:

  • Preheat the oven to 350 degrees F. In a bowl, combine soup, cream cheese, and salt; mix well.
     
  • Stir in beans and spoon into a 9- x 13-inch baking dish that has been coated with cooking spray.
     
  • In a bowl, combine crushed crackers and butter; mix well.
     
  • Sprinkle cracker mixture evenly over beans and bake 25 to 30 minutes, or until heated through and topping is golden.
  •  
  • Source: mrfood.com

    Walnut Brownie Pie


    Just imagine the delight on their faces once you tell them you're having brownies and pie, all-in-one! This yummy treat is special enough for a holiday, and easy enough to make year-round.

    Ingredients:

  • 1 refrigerated rolled pie crust (from a 15-ounce package)
  • 1 (18.3-ounce) package brownie mix
  • 1 cup coarsely chopped walnuts, divided
  • 1/2 teaspoon almond extract
  •  
    Directions:

  • Preheat oven to 350 degrees F. Place pie crust in a 9-inch deep pie plate, flute edges, and set aside.
     
  • In a large bowl, prepare brownie mix according to package directions; stir in 3/4 cup walnuts and almond extract.
          
  • Pour batter into pie crust and sprinkle remaining walnuts on top. Bake 55 to 60 minutes, or until toothpick inserted in center comes out dry. Serve warm. 
  •  
    Source:  mrfood.com

    Smothered Green Beans


    What are these green beans smothered in, you ask? We've just got an answer for you... bacon! Yup, that's right. Our Smothered Green Beans pairs up with one of our favorite ingredients, along with a few others, of course, to bring you a side dish that's going to be in high demand from the very first time you make it. It's the perfect side dish recipe for any night of the week, so get in the kitchen and get cookin'!

    Ingredients:

  • 4 to 6 bacon slices
  • 3 celery ribs, chopped
  • 1 pound fresh green beans, trimmed
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 3 plum tomatoes, seeded and chopped
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon black pepper
  •  
    Directions:
    1. Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon and set aside.
    2. Cook celery and next 3 ingredients in hot drippings in skillet over medium-high heat 10 to 12 minutes.
    3. Add tomatoes and remaining 4 ingredients; cook 5 minutes or until beans are tender, stirring often. Stir in crumbled bacon.
    Notes:
    The packaged pork tenderloins available in supermarkets, make quick, easy entree. Because they're already marinated, they can go straight for the package to your oven or grill.
     
    Source:  mrfood.com

    Orange Cranberry Sauce


    We first made this to top slices of pound cake for a Thanksgiving dessert we were testing a few years ago. It was such a hit with our whole team that we often make a batch to top other desserts all year round.

    Ingredients:

  • 4 cups fresh cranberries
  • 1 1/2 cups orange juice
  • 1 cup sugar
  • 2 tablespoons grated orange peel
  • 2 tablespoons triple sec or other orange-flavored liqueur (optional)
  •  
    Directions:
    1. In a saucepan, combine cranberries, orange juice, sugar, and orange peel. Bring to a boil over medium-high heat then reduce heat to low and simmer for 10 minutes.
       
    2. Carefully pour into a blender and process until smooth. Pour into a bowl and stir in liqueur, if desired. Chill for at least 2 hours before serving.
    Notes:
    This sauce dresses up vanilla ice cream beautifully - both in looks and taste!

    Source:  mrfood.com

    Cranberry Pecan Relish


    Tangy-sweet Cranberry Pecan Relish is a unique delight for your Thanksgiving or Christmas table. It can complement everything from turkey to ham! What a super easy homemade holiday go-along!

    Ingredients:
     
  • 1 seedless orange with peel left on, cut into large chunks (see Note)
  • 1 apple, cored and cut into large chunks
  • 2 cups fresh cranberries (see Note)
  • 1/2 cup sugar
  • 1/4 cup pecans
  •  
    Directions:
    1. Place all ingredients in a food processor that has been fitted with its metal cutting blade. Process 1 to 2 minutes, or until finely chopped and thoroughly mixed, scraping down sides of container as needed.
       
    2. Serve immediately, or transfer to an airtight container and chill until ready to serve.
    Notes
    Source: mrfood.com

    Sage Corn Bread Dressing



    Use those day-old leftover corn muffins to make a go-along that's perfect for matching up with roast turkey. And if you drizzle the pan drippings over this, you'd better be ready for some real hearty eating! 

    Ingredients:

  • 6 cups coarsely crumbled corn muffins (see Note)
  • 4 slices white bread, torn into small pieces
  • 1 medium-sized onion, chopped
  • 1/3 cup butter, melted
  • 1 tablespoon rubbed sage
  • 1/2 teaspoon black pepper
  • 2 eggs, beaten
  • 3 1/2 cups chicken broth
  •  
    Directions:
    1. Preheat oven to 425 degrees F. Coat an 8-inch square baking dish with cooking spray, set aside.
       
    2. In a large bowl, combine crumbled muffins, bread pieces, onion, butter, sage, and pepper. Add eggs and broth to mixture, stirring until well combined.
       
    3. Pour into baking dish. Bake 50 to 55 minutes, or until dressing is golden and edges are set.
    Notes:
    Six corn muffins (16 ounces total) will yield 6 cups crumbled; if you prefer, just crumble cornbread.
     
    Source:  mrfood.com

    Old-Fashioned Cornbread Dressing

    Old-Fashioned Cornbread Dressing
    Plug in your slow cooker and cook up this savory Old-Fashioned Cornbread Dressing for your hungry crowd. It leaves your oven available for more favorites, such as that holiday turkey or pie!

    Ingredients:

  • 4 1/2 cups cornbread crumbs
  • 1 (14-ounce) package herb stuffing mix
  • 2 (10-3/4-ounce) cans cream of chicken soup, undiluted
  • 3 1/2 cups low-sodium chicken broth
  • 1 onion, chopped
  • 1/2 cup chopped celery
  • 4 large eggs
  • 1 tablespoon rubbed sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter, cut up
  •  
    Directions:

  • Coat a 5-1/2- or 6-quart slow cooker with cooking spray.
     
  • In a large bowl, stir together all ingredients except butter. Pour cornbread mixture into prepared slow cooker and dot with butter.
     
  • Cover and cook on LOW setting 4 hours, or until cooked through and set.
  •  
    Source: mrfood.com

    Tuesday, November 18, 2014

    Coca Cola Glazed Ham With Brown Sugar And Dijon Mustard

    Click here to visit the blog of:  South Your Mouth you will find a wonderful Glazed Ham Recipe.

    Source:  southyourmouth.com

    Sausage, Cranberry And Apple Stuffing

    The Best Stuffing Recipe Ever starts with sausage, cranberry and apple. Herbs and spices are added in but the real magic happens as the pan is deglazed with a the most glorious combination of liquids and those bits are scraped up creating the most magnificent sauce to bake the stuffing in. Oh my word!
    The Best Stuffing Recipe Ever starts with sausage, cranberry and apple. Herbs and spices are added in but the real magic happens as the pan is deglazed with the most glorious combination of liquids and those bits are scraped up creating the most magnificent sauce to bake the stuffing in. Oh my word!


    Ingredients:
    • 1 loaf sour dough bread, cubed (about 10 cups)
    • 1 cup sweetened dried cranberries
    • 1 medium apple, peeled, cored and chopped
    • 2 (12 oz) Jones Dairy Farm All Natural Pork Sausage Rolls
    • 1/2 cup shallots, finely diced
    • 1/2 cup pecans, chopped
    • 1/2 cup fresh parsley, chopped
    • 3 tablespoons fresh sage, finely chopped and divided
    • 1 tablespoon fresh rosemary, finely chopped
    • 1 teaspoon fresh thyme, chopped
    • 1 cup chardonnay wine
    • 4 tablespoons unsalted butter
    • 2 cups chicken stock
    • 2 eggs, lightly beaten
    Directions:

    Preheat oven to 350°F. Place cubed sourdough on 2 baking sheets. Bake 10-15 minutes, stirring bread occasionally until toasted, but not browned. Place toasted bread cubes into extra large bowl, add cranberries and apples. Set aside.

    Butter 9x13-inch casserole dish. Set aside.

    In large skillet over medium heat, cook sausage using spatula to break it up as it cooks. Add 1 1/2 tablespoons sage. Cook through, but do not brown. Remove sausage from skillet using slotted spoon and add it to bowl with bread cubes. Leave 2 tablespoons of sausage drippings in the pan (drain any extra) and add shallots. Cook until translucent; add pecans, herbs and remaining sage to skillet. Cook 2 minutes stirring frequently. Pour shallot herb mixture into bowl with bread cubes.

    Add wine to skillet and scrape browned bits from bottom of pan as it cooks. Add butter and chicken stock. Bring to boil for 3 minutes, remove from heat and pour over bread cubes in bowl. Add eggs. Toss gently until combined and pour into prepared baking dishes.

    Cover with foil and bake 40 minutes. Remove foil and bake 15 minutes more.

    Source:  theslowroasteditalian.com / jonesdairyfarm.com

    Baby Corn Manchurian

    chilli baby corn


    Ingredients:

    Baby Corn

    Directions:

    <iframe width="640" height="360" src="//www.youtube.com/embed/joID7N_MZ1w?feature=player_embedded" frameborder="0" allowfullscreen></iframe>

    Source: vegrecipesofindia.com

    Best Ever Green Beans

    Best Ever Green Beans
    • Servings : 4
    • Prep Time : 10 minutes
    • Cook Time : 45 minutes
    • Ready In : 55 minutes
    You will be amazed at the delightful flavor these green beans have!  A few simple ingredients make a can of green beans fit for any holiday table and year round!

    Ingredients:
    • 2, 14.5 oz cans green beans, drained & rinsed well
    • 3 slices bacon, finely chopped
    • 1/2 small onion, finely chopped
    • 2 cups chicken broth
    • 3 tsp. Cavender's Greek Seasoning
    • 1/4 tsp. black pepper
    Directions:

    Step 1

    Heat a pot over medium high heat, and add bacon. Cook for 5 minutes until lightly browned.

    Step 2

    Add onion and cook for another 5 minutes until onions are soft.

    Step 3

    Add green beans, chicken broth, Cavender's, and pepper. Stir to combine.

    Step 4

    Bring to a boil then reduce heat to simmer. Simmer for 30 minutes. Serve.

    Source: greers.com

    Beef Stew With Sweet Potatoes And Collard Greens

    Beef Stew with Sweet Potatoes and Collard Greens
    • Servings : 8
    • Prep Time : 30 minutes
    • Cook Time : 8:0 hour
    • Ready In : 8:30 hour
    One of the most comforting dishes during the fall and winter is beef stew!  This recipe combines two great Southern favorites in this classic dish- sweet potatoes and collard greens!

    Ingredients:
    • 2 lbs. beef stew meat
    • 2 onions, sliced
    • 2 sweet potatoes, peeled, cut into 1.5 inch cubes
    • 1 lb. collard greens*, shredded or cut
    • 12 oz. beer
    • 1 tbsp. worcestershire sauce
    • 3 oz. tomato paste
    • 2 cups beef broth
    • 1/2 cup flour
    • 2 tsp. pumpkin pie spice
    • 2 tsp. garlic powder
    • 2 tsp. dried oregano
    • 2 tsp. dried rosemary
    • 1/8 tsp. red pepper flakes
    • 2 bay leaves
    • 1/2 tsp. black pepper, plus more for seasoning beef
    • 1.5 tsp. kosher salt, plus more for seasoning beef
    • 3 tbsp. butter
    • 3 tbsp. olive oil
    Directions:

    Step 1

    This recipe was created for a crock pot, but it can be adjusted to cook in an oven. Please see below for instructions. *Collard greens may be substituted for turnip greens or kale.

    Step 2

    Heat olive oil and butter in a large pot over medium to medium high heat. Add 1/3 of the stew meat and sprinkle with salt and pepper. Cook for a few minutes on each side until nicely browned, and the remove to a plate.

    Step 3

    Repeat process until all of the beef has been browned. Hold all of the beef on a plate.

    Step 4

    Turn heat down to medium low, and whisk in flour. Cook for 1 minute, and then add beer, whisking constantly to release all of the brown bits on the bottom of the pan.

    Step 5

    Whisk in tomato paste and cook for another minute, whisking constantly to ensure mixture is smooth.

    Step 6

    Stir in beef broth, worcestershire sauce, pumpkin pie spice, garlic powder, oregano, rosemary, red pepper flakes, kosher salt, and black pepper.

    Step 7

    Add collard greens to the pot, and stir until combined and greens are slightly wilted, 5 minutes.

    Step 8

    Combine collard green mixture, beef with accumulated juices, sweet potatoes, and onions together in the bowl of a slow cooker. Submerge bay leaves once the rest is combined.

    Step 9

    Cook on low for 8-10 hours.

    Source: greers.com

    Sweet Potato Bread Pudding With Vanilla Cream Sauce

    Sweet Potato Bread Pudding
    • Servings : 8
    • Prep Time : 20 minutes
    • Cook Time : 55 minutes
    • Ready In : 1:15 hour   
    •  
    • This Sweet Potato Bread Pudding is sure to please at any fall gathering- especially Thanksgiving!  The perfect cross between sweet potato casserole and bread pudding!
    Ingredients:
    • 5 cups torn french bread pieces
    • 1 sweet potato
    • 3 eggs
    • 2 cups milk
    • 1 cup mini marshmallows
    • 1/2 cup chopped pecans, divided
    • 1 tsp. pumpkin pie spice
    • 1/2 cup sugar
    • 1/4 cup brown sugar
    • 2 tsp. vanilla extract
    • pinch of salt

    • Vanilla Sauce:
    • 7 oz sweetened condensed milk
    • 1 tsp. milk
    • 1 tsp. lemon juice
    • 1/2 tsp. pumpkin pie spice
    • 1/2 tsp. vanilla extract
    Directions:

    Step 1

    Rinse sweet potato and poke holes in it using a fork. Microwave for 12 minutes, until cooked through.

    Step 2

    Peel potato and place in a large bowl. Smash using a potato masher until smooth.

    Step 3

    Add eggs and mix using the potato masher again. Add sugar, brown sugar, vanilla, pumpkin pie spice, and salt. Stir with a spoon.

    Step 4

    Add marshmallows, 1/4 cup pecans, bread, and milk. Gently stir until combined.

    Step 5

    Spray an 8 x 8 pan with non stick cooking spray. Add bread pudding mixture. Top with remaining 1/4 cup pecans.

    Step 6

    Bake for 55 minutes at 325 degrees.

    Step 7

    Vanilla Sauce: Whisk together all ingredients in a smal bowl. Pour over warm bread pudding.

    Source: greers.com

    Laura Bush's Texas Buttermilk Coconut Pie

    Laura Bush's Buttermilk Coconut Pie

    Ingredients:

    Serves: 6

    Prep time: 50 minutes

    1 unbaked nine-inch pie shell
    ½ stick melted butter
    1 cup sugar
    2 eggs
    1 teaspoon vanilla extract
    ½ cup sweetened, shredded coconut, plus ½ cup of toasted coconut for garnish
    1/3 cup buttermilk
    2 cups whipped cream
     
    Serves: 6
    Prep time: 50 minutes
    1 unbaked nine-inch pie shell
    ½ stick melted butter
    1 cup sugar
    2 eggs
    1 teaspoon vanilla extract
    ½ cup sweetened, shredded coconut, plus ½ cup of toasted coconut for garnish
    1/3 cup buttermilk
    2 cups whipped cream
    - See more at: http://americas-table.com/food/today-laura-bushs-texas-buttermilk-coconut-pie-whipped-cream/#sthash.l0AX7wUj.dpuf
    Serves: 6
    Prep time: 50 minutes
    1 unbaked nine-inch pie shell
    ½ stick melted butter
    1 cup sugar
    2 eggs
    1 teaspoon vanilla extract
    ½ cup sweetened, shredded coconut, plus ½ cup of toasted coconut for garnish
    1/3 cup buttermilk
    2 cups whipped cream
    - See more at: http://americas-table.com/food/today-laura-bushs-texas-buttermilk-coconut-pie-whipped-cream/#sthash.l0AX7wUj.dpuf
    Directions:

    Bake at 350 degrees for 35-40 minutes.
    In a dry frying pan set at low heat, toast the coconut until it is golden brown.
    Garnish pie with whipped cream, and sprinkle with toasted coconut.

    Source: americas-table.com

    My Extra-Simple Summer Birthday Cake



    Ingredients:
    • 1 to 2 containers Breyers strawberry ice cream
    • 1 to 2 ready-made, store-bought angel food cakes
    Directions:

    Can you substitute another brand of ice cream? Sure, but don't say I didn't tell you so. Breyers strawberry is light and refreshing, contains real strawberries plus five other ingredients I recognize, and tastes just like strawberry ice cream should. Can you make your own angel food cake? Sure! But...why? My local Publix does a lovely job with that, and I'm already at the store for the ice cream, so.

    The "how to" is easy, and you've probably guessed already, but here it is. Let the ice cream sit out on the counter until it's runny. (I used to do this in the microwave, but I must admit the consistency is a little better when it melts on its own.) Open the angel food cake containers.

    In a two-piece angel food cake pan, alternate layers of ice cream and torn pieces of cake. Use a rubber spatula to spread the ice cream and level the layers. For a smaller cake, use one cake and one container of ice cream. To fill the pan and make a more spectacular cake, use two of each. You may want to cover the bottom of the pan with plastic wrap, in case it leaks.

    Now, put the whole thing in the freezer and go on about your day. When you're ready to plate the cake, remove the outer shell of the pan, turn it over on a cake plate, and stick a warm washcloth in the center tube. Now read a book or something. In a few minutes, you will hear the cake slide off the tube and onto your cake plate. This will make a soft plopping noise. Put your book down and remove the second part of the cake pan. Put your cake back in the freezer until you are ready to serve it.
    You can serve it with chocolate sauce, or not, and you can garnish with mint, or not. Birthday candles are highly recommended.

    Get the pan: Nordic Ware 2-Piece Angel Food Cake Pan at Target 

    Source: thekitchn.com

    Pumpkin Cheese Ball

    Pumpkin Cheese Ball
    Total Time: 25 minutes
    Prep: 25 minutes

    Ingredients:

    16 oz. cream cheese
    1 1/2 cups shredded chedder
    3 tablespoons of minced onions
    2 tablespoons of salsa
    2 teaspoons ground cumin
    1 teaspoon of minced jalapeno
    1 bell pepper stem
    1 bag of  Nacho Flavored Tortilla chips

    Directions:

    With a mixer, blend 16 ounces room-temperature cream cheese with 1 1/2 cups shredded cheddar, 3 tablespoons minced onion, 2 tablespoons salsa, 2 teaspoons ground cumin and 1 teaspoon minced jalapeno. Scoop onto plastic wrap and use the wrap to form the mixture into a 5-inch pumpkin-shaped ball; chill at least 2 hours. To serve, unwrap, roll in crushed nacho-flavored tortilla chips and press a bell pepper stem into the top.

    Source:  foodnetwork.com

    Pineapple Cheese Ball


    This recipe is a crowd favorite, and so easy to make.

    Ingredients:
    • 1-1/2 packages (12 oz) cream cheese
    • 1 small can crushed pineapple (well drained)
    • powdered sugar (to taste- approximately 2-3 Tbsp.)
    • green onion (optional-to taste, approximately 2 Tbsp.)
    • chopped ham (optional-to taste, approximately 2-3 Tbsp. I used deli meat ham)
    • chopped pecans (about 1 cup worth)
    Directions:
    1. Combine all ingredients together.
    2. Mash into a ball and chill.
    3. Roll in crushed pecans.
    4. Refrigerate until served. Serve with crackers.
    Source: chef-in-training.com
     

    Blue-Ribbon Butter Cake

    Blue-Ribbon Butter Cake Recipe
    I found this recipe in an old cookbook I bought at a garage sale and couldn’t wait to try it. I knew it had been someone’s favorite because of the well-worn page. —Joan F. Gertz, Palmetto, Florida
     
    TOTAL TIME: Prep: 20 min. Bake: 65 min. + cooling
     
    Ingredients:




  •  2 teaspoons McCormick® Pure Vanilla Extract
  •  1 teaspoon baking powder
  •  1/2 teaspoon baking soda
  •  1/2 teaspoon salt
  •  1 cup buttermilk
  •  BUTTER SAUCE:
  •  1-1/2 teaspoons McCormick® Pure Almond Extract
  •  1-1/2 teaspoons McCormick® Pure Vanilla Extract
  •  
    Directions:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
  • Pour into a greased and floured 10-in. tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper.
  • For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts.
  • Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely. Yield: 12-16 servings.

  • Makes: 12 to 16 Servings

    Source:  tasteofhome.com

    Caramel Truffles

    Caramel Truffles Recipe
    These candies disappear as fast as I can make them. The five-ingredient microwave recipe is easy and fun to make. When drizzled with white almond bark and packaged with ribbon, they make a pretty gift.
     
    Ingredients:
    • 26 caramels
    • 1 cup milk chocolate chips
    • 1/4 cup heavy whipping cream
    • 1-1/3 cups semisweet chocolate chips
    • 1 tablespoon shortening
    Directions:
    1. Line an 8-in. square dish with plastic wrap; set aside. In a microwave-safe bowl, combine the caramels, milk chocolate chips and cream. Microwave, uncovered, on high for 1 minute; stir. Microwave 1 minute longer, stirring every 15 seconds or until caramels are melted and mixture is smooth. Spread into prepared dish; refrigerate for 1 hour or until firm.
    2. Using plastic wrap, lift candy out of pan. Cut into 30 pieces; roll each piece into a 1-in. ball. Cover and refrigerate for 1 hour or until firm.
    3. In a microwave-safe bowl, melt semi-sweet chips and shortening; stir until smooth. Dip caramels in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Refrigerate until firm. Yield: 2-1/2 dozen.
    Editor's Note: This recipe was tested in a 1,100-watt microwave.
    Originally published as Caramel Truffles in Taste of Home December/January 2005, p32

    Makes: 15 Servings
     
    Source: tasteofhome.com

    Peanut Butter Fudge Cake



    Ingredients:
    • 2 cups all-purpose flour
    • 2 cups granulated sugar
    • 1 teaspoon baking soda
    • 2 large eggs, lightly beaten
    • 1 cup unsalted butter
    • 1/4 cup unsweetened cocoa powder
    • 1 cup water
    • 1/2 cup buttermilk
    • 1 teaspoon vanilla extract
    • 16 ounces or 1 1/2 cups creamy peanut butter
    Icing:
    • 1/2 cup unsalted butter
    • 1/3 cup buttermilk
    • 1/4 cup unsweetened cocoa powder
    • 16 ounces confectioners' sugar, sifted
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 2 cups granulated sugar
    • 1 teaspoon baking soda
    • 2 large eggs, lightly beaten
    • 1 cup unsalted butter
    • 1/4 cup unsweetened cocoa powder
    • 1 cup water
    • 1/2 cup buttermilk
    • 1 teaspoon vanilla extract
    • 16 ounces or 1 1/2 cups creamy peanut butter

    Icing:

    • 1/2 cup unsalted butter
    • 1/3 cup buttermilk
    • 1/4 cup unsweetened cocoa powder
    • 16 ounces confectioners' sugar, sifted
    • 1 teaspoon vanilla extract
    - See more at: http://www.kusinamaster.net/2014/10/peanut-butter-fudge-cake.html#sthash.PhmkLTNZ.dpuf
    • 2 cups all-purpose flour
    • 2 cups granulated sugar
    • 1 teaspoon baking soda
    • 2 large eggs, lightly beaten
    • 1 cup unsalted butter
    • 1/4 cup unsweetened cocoa powder
    • 1 cup water
    • 1/2 cup buttermilk
    • 1 teaspoon vanilla extract
    • 16 ounces or 1 1/2 cups creamy peanut butter

    Icing:

    • 1/2 cup unsalted butter
    • 1/3 cup buttermilk
    • 1/4 cup unsweetened cocoa powder
    • 16 ounces confectioners' sugar, sifted
    • 1 teaspoon vanilla extract
    - See more at: http://www.kusinamaster.net/2014/10/peanut-butter-fudge-cake.html#sthash.PhmkLTNZ.dpuf
    Directions:
    1. Preheat oven to 350°. Grease and flour a 9” x 13” baking pan.
    2. Whisk together flour, sugar, and baking soda in a large bowl. Beat in eggs. Set aside. 
    3. Place butter in a medium saucepan. Melt over medium heat. Stir in cocoa powder. Then, stir in water and buttermilk. Continue cooking over medium heat, stirring constantly, until the mixture boils. 
    4. Remove the mixture from the heat and temper into the flour-sugar-egg mixture. Stir until smooth. Stir in vanilla. 
    5. Transfer batter to prepared pan and spread evenly. Bake 20 to 25 minutes, or until a pick inserted into the center of the cake comes out clean.
    6. Cool in pan on wire rack for 10 minutes. Then, spread the peanut butter over the cake. Allow to cool completely. 
    7. To make the icing, place the sifted confectioners’ sugar in a large bowl. Set aside. Combine butter, buttermilk, and cocoa in a small saucepan. Cook over medium heat, stirring constantly, until the mixture begins to boil. Remove from heat and pour over confectioners’ sugar. Stir until smooth. Stir in vanilla. 
    8. Spread icing over peanut butter. The cake can be served immediately or can sit at room temperature to allow the icing to set.

    1. Preheat oven to 350°. Grease and flour a 9” x 13” baking pan.
    2. Whisk together flour, sugar, and baking soda in a large bowl. Beat in eggs. Set aside. 
    3. Place butter in a medium saucepan. Melt over medium heat. Stir in cocoa powder. Then, stir in water and buttermilk. Continue cooking over medium heat, stirring constantly, until the mixture boils. 
    4. Remove the mixture from the heat and temper into the flour-sugar-egg mixture. Stir until smooth. Stir in vanilla. 
    5. Transfer batter to prepared pan and spread evenly. Bake 20 to 25 minutes, or until a pick inserted into the center of the cake comes out clean.
    6. Cool in pan on wire rack for 10 minutes. Then, spread the peanut butter over the cake. Allow to cool completely. 
    7. To make the icing, place the sifted confectioners’ sugar in a large bowl. Set aside. Combine butter, buttermilk, and cocoa in a small saucepan. Cook over medium heat, stirring constantly, until the mixture begins to boil. Remove from heat and pour over confectioners’ sugar. Stir until smooth. Stir in vanilla. 
    8. Spread icing over peanut butter. The cake can be served immediately or can sit at room temperature to allow the icing to set.

    - See more at: http://www.kusinamaster.net/2014/10/peanut-butter-fudge-cake.html#sthash.PhmkLTNZ.dpuf

    Source: kusinamaster.net / pastrychefbaking.blogspot.com/

    Monday, November 17, 2014

    Nutella Cheesecake

    Nutella Cheesecake

    Ingredients:

    10 oz (280 g) graham crackers (digestive biscuits)
    5 tablespoons soft unsalted butter
    1 13-oz jar Nutella (at room temperature)
    ¾ cup chopped toasted hazelnuts
    1 lb (450 g) cream cheese (at room temperature)
    ½ cup confectioners’ sugar (sifted)

    Directions:

    Break the graham crackers (digestives) into the bowl of a processor, add the butter and 15 ml or 1 tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.
    Tip into a 23 cm/9-inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
    Beat the cream cheese and confectioners’ sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.
    Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.

    Source:  rasamalaysia.com

    One Hour Rolls


    • Makes: 18 rolls
    • Active Time
    Ingredients:
    • 1 cup warm water
    • ¼ cup sugar
    • ⅓ cup oil
    • 2 (.25- oz) packages yeast
    • 1 tsp salt
    • 1 large egg, beaten
    • 3 ⅔ cups flour
    • 1 Tbsp butter, melted 
    Directions:
    1. In a large bowl, mix together the warm water, sugar, oil and yeast. Let it stand for 15 minutes until the yeast mixture is bubbly. Stir the salt and the beaten egg into the yeast mixture. Gradually mix in the flour. Add flour until the dough is no longer sticky. Cover the dough and let it rise for 10 minutes in a warm place.
    2. Spray your hands with nonstick cooking spray and form the dough into balls. Place the balls on a cookie sheet 2-inches apart, and let them rise for 20 more minutes. Preheat the oven to 375 degrees F.
    3. Bake 10 to 12 minutes, or until golden brown and cooked through. They should be pillowy and soft. Brush with melted butter while warm.

    Kitchen Counter:

    Makes 18 rolls.

    About the Author:

    Source: Recipe shared with permission from The Girl Who Ate Everything by Christy Denney (Front Table Books 2014)


     

      Oh My Mini Apple Pies

      Oh My Mini Apple Pies
      Share with a friend or eat it all by yourself, these small apple pies are the perfect treat. Decorate the top of your pies with seasonal shapes by using cookie cutters and making simple shapes from pie dough. It's easy, fun and the results are deliciously impressive!

      Ingredients:
      • 1 can (21 oz.) Duncan Hines Comstock® Country Apple
      • 1 box refrigerated pie crusts (or scratch recipe for a double crust)
      • 1 egg
      • 1 dash of milk
      • 4 5-inch foil pie pans
      Directions:
      1. Preheat oven to 425°F.
      2. Unroll pie crusts onto work surface. Press crust into 5-inch foil pie pans and cut away the excess.
      3. Fill pies with about 1/2 cup of pie filling.
      4. Using a foil pie pan as a guide, cut out 4 top pie crusts.
      5. Using your choice of cookie cutter, cut out shapes from scrap pie dough. We used an apple-shaped cookie cutter and made the leaves by cutting almond shapes with a sharp knife. We used the back of the knife to make the veins on the leaves. Place the cut out shapes on the pie crust.
      6. Lightly beat the egg with a dash of milk. Brush egg and milk mixture onto the edges of the pie. Place the decorated pie crust on the pie and crimp the edges. Brush the entire pie with the egg mixture.
      7. Place pies on a baking sheet and bake 25 to 30 minutes or until crusts are golden brown and fruit is bubbling.
      8. Baking Tip: You can use the pie crusts as is, but for a thicker crust, ball up the pie crusts and re-roll out onto work surface.
      Source:  duncanhines.com

      Cranberry White Chocolate Spice Cookies

      Cranberry White Chocolate Spice Cookies
      A little bit of everything—tart, sweet, spicy, chewy—a practically perfect cookie.

      Ingredients:
      • 1 box Signature Spice Cake Mix
      • 4 large egg whites
      • 1 cup quick cooking oats
      • ½ cup vegetable oil
      • 1 cup dried cranberries
      • ½ cup white chocolate baking chips
      Directions:
      1. Preheat oven to 325°F.
      2. Combine cake mix, egg whites, oats and oil in a large mixing bowl. Beat at low speed with an electric mixer until blended; stir in dried cranberries and white chocolate baking chips.
      3. Drop rounded 1¼" balls onto prepared cookie sheets (parchment paper or non–stick foil).
      4. Bake 10 minutes or until lightly browned, soft and tender on the inside.
      5. Cool for 1 minute on cookie sheets. Remove to cooling racks; cool completely.
      Source:  duncanhines.com

      Chewy Carrot Cake Oatmeal Bars

      Chewy Carrot Cake Oatmeal Bars
      A new spin on an old tradition, these moist, delicious Carrot Cake Chewy Oatmeal Bars start with Duncan Hines Classic Carrot Decadent Cake Mix and transforms into an ingredient-rich treat packed with oatmeal, coconut, carrots and raisins. Different. Decadent. Dare you!

      Ingredients:
      • 1 package Duncan Hines® Decadent Carrot Cake Mix
      • 1 cup hot water
      • ½ cup firmly packed brown sugar
      • ⅓ cup light corn syrup
      • ⅔ cup butter
      • 1 egg
      • 2 cups quick cooking oats
      • ½ cup flaked coconut (optional)
      • ½ cup chopped toasted walnuts or pecans
      Directions:
      1. Preheat oven to 350°F. Grease 13 x 9-inch baking pan.
      2. Combine carrot and raisin pouch (from cake mix package) with hot water in small bowl; Let stand 5 minutes. Drain off and squeeze out excess water.
      3. Place brown sugar, corn syrup and butter in a small saucepan. Bring to a boil over medium heat. Reduce heat to low and simmer, stirring frequently, 2 minutes or until well blended.
      4. Combine cake mix, carrot and raisins, egg, oats, coconut and walnuts in large bowl. Mix by hand until well blended. Stir in sugar mixture and blend well. Spread into prepared pan.
      5. Bake 35 minutes or until toothpick inserted in center comes out clean.
      6. Remove from oven and immediately press down evenly on surface with a spatula.
      7. Cool on wire rack. Refrigerate until ready to serve.
      8. Baking Tip: Line the baking pan with nonstick aluminum foil to make removing and cutting bars into squares easier.
      Source:  duncanhines.com