2-1/4 cups flour
3/4 cup sugar
3/4 cup butter
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup sour cream
1 egg -beaten-
1-1/2 tsp. almond extract
Filling:
1 pkg cream cheese
1/2 cup sugar
1 egg
1/2 cup raspberry jam
1/2 cup slivered almonds
In a large mixing bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup and set aside.
To remaining crumbs, add baking powder, baking soda, and salt. Add the sour cream, egg, and almond extract, white chocolate chips; mix well.
Spread in the bottom and 2 in'. up the side of a greased 9-in' springform pan.
For the filling , in a small bowl, beat cream cheese, sugar, and egg until blended. Pour over batter; spoon raspberry jam on top. Sprinkle with almonds and reserved crumbs.
Bake at 350 degree for 55-60 minutes. Let stand for 15 minutes. Carefully run a knife around the edge of pan to loosen; remove sides from pan.
*Change the flavor by changing jams!
*The crust is really dry in order to change that we've updated the recipe by adding white chocolate chips to the crust. VERY DELICIOUS!
Monday, August 30, 2010
Saturday, August 14, 2010
Watermelon Salsa
Like any awesome salsa there is not a recipe for this other than:
Watermelon
Jalapeno
Cilantro
Red Onion
Fresh Lime juice if wanted
Dice up your watermelon into small cubes. Mince your jalapeno (how ever many you want depending on your heat level) Mince your cilantro and Onion and toss all together.
The recipe doesn't call for Fresh Lime Juice and it actually doesn't need it since it isn't a citrus salsa but I'm a fresh lime juice addict and put it in everything. I just put a tiny bit so you couldn't even tell, I love that fresh liveliness it gives to it.
I used a chunk of watermelon you buy at the store next to all the cut up packaged fruit salad mixes. I didn't need a whole lot for just a few of us. It was the same price as an entire watermelon which sucks, but better that then have an entire watermelon go bad. I used one Jalapeno; half an onion and a couple tears of cilantro and just put them into my food processor buzzed it a few times until it was all very small. I don't like biting down on a big piece of onion or a jalapeno. Plus in this case the watermelon is the star and it shouldn't be hidden.
Eat this over anything meat, veggies whatever. I made Raspberry Chipotle chicken with this on top. TO DIE FOR!!
Travis and Dillion ate it with Hint of Lime Chips after dinner was done.
Watermelon
Jalapeno
Cilantro
Red Onion
Fresh Lime juice if wanted
Dice up your watermelon into small cubes. Mince your jalapeno (how ever many you want depending on your heat level) Mince your cilantro and Onion and toss all together.
The recipe doesn't call for Fresh Lime Juice and it actually doesn't need it since it isn't a citrus salsa but I'm a fresh lime juice addict and put it in everything. I just put a tiny bit so you couldn't even tell, I love that fresh liveliness it gives to it.
I used a chunk of watermelon you buy at the store next to all the cut up packaged fruit salad mixes. I didn't need a whole lot for just a few of us. It was the same price as an entire watermelon which sucks, but better that then have an entire watermelon go bad. I used one Jalapeno; half an onion and a couple tears of cilantro and just put them into my food processor buzzed it a few times until it was all very small. I don't like biting down on a big piece of onion or a jalapeno. Plus in this case the watermelon is the star and it shouldn't be hidden.
Eat this over anything meat, veggies whatever. I made Raspberry Chipotle chicken with this on top. TO DIE FOR!!
Travis and Dillion ate it with Hint of Lime Chips after dinner was done.
Wednesday, August 4, 2010
Chicken Wings
Fry oil
24 chicken wings
4 eggs
1/4 cup heavy cream or milk
2 Tbs cayenne pepper
salt & pepper
2 cups flour
1 cup cornstarch
In a large pot, heat oil to 375 degree.
In a large bowl, whisk together, eggs, & cream.
In a different large bowl, add cayenne, salt & pepper, flour, and cornstarch.
Dip chicken wings in egg mixture and then flour mixture. Coat well and then Repeat egg and flour.
Fry for until chicken reaches 165 degree. Takes 13 minutes.
Coat in your favorite sauce.
Chef notes: I left out the cayenne. Thought it a little too much for my mild pallet. I placed paper towels down on a cookie sheet that had a wire rack above it. I let the wings drip dry a bit before I coated them in sauce.
Erock: thought you could work your awesome chicken wing magic and try this out and tell me your changes to make this even more awesome!!
24 chicken wings
4 eggs
1/4 cup heavy cream or milk
2 Tbs cayenne pepper
salt & pepper
2 cups flour
1 cup cornstarch
In a large pot, heat oil to 375 degree.
In a large bowl, whisk together, eggs, & cream.
In a different large bowl, add cayenne, salt & pepper, flour, and cornstarch.
Dip chicken wings in egg mixture and then flour mixture. Coat well and then Repeat egg and flour.
Fry for until chicken reaches 165 degree. Takes 13 minutes.
Coat in your favorite sauce.
Chef notes: I left out the cayenne. Thought it a little too much for my mild pallet. I placed paper towels down on a cookie sheet that had a wire rack above it. I let the wings drip dry a bit before I coated them in sauce.
Erock: thought you could work your awesome chicken wing magic and try this out and tell me your changes to make this even more awesome!!
Winger's Sauce
2 1/2 cup Brown Sugar
3 Tbs corn syrup
1/3 cup Franks Red Hot Pepper Sauce (has to be Franks)
1 Tbs apple cider vinegar
1/2 cup hot water
Boil all ingredients.
chef tips: when I made this, I boiled it way to long and it turned to a rock. Just boil until the sugar is dissolved and also; it seemed a little too sweet so you might want to start small and work your way to bigger.
UPDATE: UPDATE: UPDATE:
1/2 cup Brown Sugar
2 teaspoon corn syrup
1 heaping Tablespoon Franks Hot Sauce
1/2-1 teaspoon apple cider
2 Tablespoons Hot Water -- I just added a small splash.
Add all ingredients in to a sauce pan. Stir. When it boils. It's done.
This is only enough for just a few people. I'll continue to work on the regular recipe and update again when done.
3 Tbs corn syrup
1/3 cup Franks Red Hot Pepper Sauce (has to be Franks)
1 Tbs apple cider vinegar
1/2 cup hot water
Boil all ingredients.
chef tips: when I made this, I boiled it way to long and it turned to a rock. Just boil until the sugar is dissolved and also; it seemed a little too sweet so you might want to start small and work your way to bigger.
UPDATE: UPDATE: UPDATE:
1/2 cup Brown Sugar
2 teaspoon corn syrup
1 heaping Tablespoon Franks Hot Sauce
1/2-1 teaspoon apple cider
2 Tablespoons Hot Water -- I just added a small splash.
Add all ingredients in to a sauce pan. Stir. When it boils. It's done.
This is only enough for just a few people. I'll continue to work on the regular recipe and update again when done.
Thursday, July 29, 2010
NieNie's Chocolate cake
NieNie's Mud Cake Magnifique
with Chocolate Mascarpone Mousse & Ganache Bittercream
*
8 oz. unsweetened chocolate (8 squares)
¾ c. olive oil
2 c. sugar
4 eggs
1 c. powdered sugar
½ tsp. salt
½ c. cocoa powder
1 c. flour
1 c. buttermilk
1 tsp. baking powder*
½ tsp. baking soda
In a microwave, melt squares of chocolate with olive oil. Once melted, beat until smooth then add sugars and egg. Beat again until well creamed. Add remaining ingredients. Beat just until all ingredients are incorporated. (If you are baking BELOW 5000 feet altitude, double baking powder and add an additional 1/2 cup of flour). Pour batter into two 9-inch cake pans that have been generously greased & dusted with cocoa powder. Bake in an oven preheated to 375 degrees for 26-28 minutes, or just until center of cake springs back to the touch. Remove from oven. Allow to cool before inverting on a cooling rack and removing from pan. Before layering cake, use a knife to gently cut away any uneven parts at the top or sides of the cake. You'll want a nice, even surface to begin with in order to have your finished product look amazing.
*
Mascarpone Mousse
1 c. whipping cream
¼ c. sugar
1 c. 60% Bittersweet cacao chips
8 oz. mascarpone
In a large bowl, whip whipping cream until fluffly. Add sugar & mascarpone and whip until smooth. In a small bowl, melt chocolate chips in microwave, stirring every thirty seconds until smooth. Chocolate should not be warm to the touch, if it is, allow it to cool just slightly before spooning the melted chocolate into the whipping cream mixture & beating until light and fluffy. Spoon carefully atop one layer of cake. Spread evenly, then top with the second layer of cake. Refrigerate until ready to frost.
Bittercream Frosting
1 pint heavy cream
11.5 oz. 60% Bittersweet cacao chips
½ c. butter
4-5 c. powdered sugar
In a medium saucepan, melt chocolate chips and heavy cream until a thick, smooth ganache forms, to keep the mixture from burning, stir constantly. Put in fridge until chilled. Remove from fridgidaire and beat in butter & powdered sugar until frosting is a spreadable consistency. Frost. Chill cake. To serve, remove from fridge 10-15 minutes before serving.
with Chocolate Mascarpone Mousse & Ganache Bittercream
*
8 oz. unsweetened chocolate (8 squares)
¾ c. olive oil
2 c. sugar
4 eggs
1 c. powdered sugar
½ tsp. salt
½ c. cocoa powder
1 c. flour
1 c. buttermilk
1 tsp. baking powder*
½ tsp. baking soda
In a microwave, melt squares of chocolate with olive oil. Once melted, beat until smooth then add sugars and egg. Beat again until well creamed. Add remaining ingredients. Beat just until all ingredients are incorporated. (If you are baking BELOW 5000 feet altitude, double baking powder and add an additional 1/2 cup of flour). Pour batter into two 9-inch cake pans that have been generously greased & dusted with cocoa powder. Bake in an oven preheated to 375 degrees for 26-28 minutes, or just until center of cake springs back to the touch. Remove from oven. Allow to cool before inverting on a cooling rack and removing from pan. Before layering cake, use a knife to gently cut away any uneven parts at the top or sides of the cake. You'll want a nice, even surface to begin with in order to have your finished product look amazing.
*
Mascarpone Mousse
1 c. whipping cream
¼ c. sugar
1 c. 60% Bittersweet cacao chips
8 oz. mascarpone
In a large bowl, whip whipping cream until fluffly. Add sugar & mascarpone and whip until smooth. In a small bowl, melt chocolate chips in microwave, stirring every thirty seconds until smooth. Chocolate should not be warm to the touch, if it is, allow it to cool just slightly before spooning the melted chocolate into the whipping cream mixture & beating until light and fluffy. Spoon carefully atop one layer of cake. Spread evenly, then top with the second layer of cake. Refrigerate until ready to frost.
Bittercream Frosting
1 pint heavy cream
11.5 oz. 60% Bittersweet cacao chips
½ c. butter
4-5 c. powdered sugar
In a medium saucepan, melt chocolate chips and heavy cream until a thick, smooth ganache forms, to keep the mixture from burning, stir constantly. Put in fridge until chilled. Remove from fridgidaire and beat in butter & powdered sugar until frosting is a spreadable consistency. Frost. Chill cake. To serve, remove from fridge 10-15 minutes before serving.
Tuesday, July 27, 2010
ToH Braided Bread
2 pkg yeast
1/2 cup warm water
1-1/2 cups warm milk
1/4 cup shortening
1/4 cup sugar
1 Tbs salt
3 eggs
7-1/2- 8 cups flour
Topping:
Mix:
1 egg; splash milk
sesame seed
In large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, salt, eggs, and 4 cups flour. Beat until smooth.
Stir in enough remaining flour to form soft dough.
Knead for 6-8 min.
Place in greased bowl and let rise 1 hour or until doubled.
Punch down and divide in half.
Divide each half into thirds.
Place on greased pan.
Shape each piece into ropes, and braid together.
Tuck ends under.
Repeat with other half.
Let rise 45 min or until doubled.
Brush with Egg wash and sprinkle with seeds.
Bake 350 degree 30-35 minutes. or until golden brown. Cool.
1/2 cup warm water
1-1/2 cups warm milk
1/4 cup shortening
1/4 cup sugar
1 Tbs salt
3 eggs
7-1/2- 8 cups flour
Topping:
Mix:
1 egg; splash milk
sesame seed
In large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, salt, eggs, and 4 cups flour. Beat until smooth.
Stir in enough remaining flour to form soft dough.
Knead for 6-8 min.
Place in greased bowl and let rise 1 hour or until doubled.
Punch down and divide in half.
Divide each half into thirds.
Place on greased pan.
Shape each piece into ropes, and braid together.
Tuck ends under.
Repeat with other half.
Let rise 45 min or until doubled.
Brush with Egg wash and sprinkle with seeds.
Bake 350 degree 30-35 minutes. or until golden brown. Cool.
Friday, July 23, 2010
Meat Loaf #2
Laurel had these two Meat Loaf recipes. We both tried one last Tuesday and compared notes. Not being a trained Culinary expert- I followed my recipe. Only thing I did was add more cheese (who doesnt want more cheese?) I liked it fairly well. I liked that they were mini loaves for each person. Steve LOVED them. (Honestly, out of the 8 loaves, I only ate 1- I'm just not crazy about ground beef.) He said I could add it to the menu rotation. I think next time I make them I'll add some of La's changes and mix and match the recipes to make yummy little meat loaves.
Ingredients
Directions
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