1 1/2 C. graham cracker crumbs
1/2 C. flour
1 (14oz.) can Sweet Condensed Milk
1/2 C. butter ( 1 stick)
1 1/3 C. flaked coconut
12 oz. chocolate chips
1 C. chopped walnuts
2 tsp. baking powder
Heat oven to 375 degrees. Mix graham cracker crumbs, flour, baking powder. In large bowl, beat condensed milk, softened butter, and milk, until smooth. Add graham cracker mixture. Mix well. Stir in coconut, chocolate chips and walnuts. Bake 9 minutes.
Thursday, May 28, 2009
Great Glazed Pork Tenderloin
3/4 cup maple syrup (Natural, imitation syrup is too sweet)
1/4 cup light or mild molasses
2 Tablespoons bourbon or brandy
1/8 teaspoon ground cinnamon
Pinch ground cloves
Pinch cayenne pepper
1/4 cup cornstarch
2 Tablespoons sugar
1 Tablespoon table salt
2 teaspoons ground black pepper
2 pork tenderloins (1 1/4 to 1 1/2 inch thick)
2 Tablespoons vegetable oil
1 Tablespoon whole grain mustard
Adjust oven rack to middle position and heat to over 375 degrees. Stir in 1/2 cup maple syrup, molasses, bourbon, cinnamon, cloves and cayenne together in 2 cup liquid measure; set aside. Whisk cornstarch, sugar, salt and black pepper in bowl until combined. Transfer cornstarch mixture to rimmed baking sheet. Pat tenderloins dry with paper towel, then roll in cornstarch mixture until evenly coated on all sides. Thoroughly pat off excess cornstarch mixture.
Heat in 12 inch non-stick skillet over medium-high heat until just beginning to smoke. Reduce heat to medium and place both tenderloins in skillet, leaving at least 1 inch in between. Cook until well-browned on all sides, 8-12 minutes. Transfer tenderloins to wire rack set in rimmed baking sheet.
Pour off excess fat from skillet and return to medium heat. Add syrup mixture to skillet, scraping up browned bits with wooden spoon, and cook until reduced to 1/2 cup, about 2 minutes. Transfer 2 tablespoons glaze to small bowl, and set aside. Use remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze. Roast until instant-read thermometer inserted into thickest part of tenderloins registers 130 degrees, 12-20 minutes. Brush each tenderloin with another tablespoon glaze and continue to roast until instant-read thermometer inserted in thickest part of tenderloin registers 135-140 degrees, 2-4 minutes longer. Remove tenderloins from oven and brush each with remaining glaze. Let rest, uncovered 10 minutes. While tenderloins rest, stir remaining 1/4 cup maple syrup and mustard into reserved 2 tablespoons glaze. Brush each tenderloin with 1 tablespoon mustard glaze. Transfer meat to cutting board and slice into 1/4 inch thick pieces. Serve, passing extra mustard glaze at table.
1/4 cup light or mild molasses
2 Tablespoons bourbon or brandy
1/8 teaspoon ground cinnamon
Pinch ground cloves
Pinch cayenne pepper
1/4 cup cornstarch
2 Tablespoons sugar
1 Tablespoon table salt
2 teaspoons ground black pepper
2 pork tenderloins (1 1/4 to 1 1/2 inch thick)
2 Tablespoons vegetable oil
1 Tablespoon whole grain mustard
Adjust oven rack to middle position and heat to over 375 degrees. Stir in 1/2 cup maple syrup, molasses, bourbon, cinnamon, cloves and cayenne together in 2 cup liquid measure; set aside. Whisk cornstarch, sugar, salt and black pepper in bowl until combined. Transfer cornstarch mixture to rimmed baking sheet. Pat tenderloins dry with paper towel, then roll in cornstarch mixture until evenly coated on all sides. Thoroughly pat off excess cornstarch mixture.
Heat in 12 inch non-stick skillet over medium-high heat until just beginning to smoke. Reduce heat to medium and place both tenderloins in skillet, leaving at least 1 inch in between. Cook until well-browned on all sides, 8-12 minutes. Transfer tenderloins to wire rack set in rimmed baking sheet.
Pour off excess fat from skillet and return to medium heat. Add syrup mixture to skillet, scraping up browned bits with wooden spoon, and cook until reduced to 1/2 cup, about 2 minutes. Transfer 2 tablespoons glaze to small bowl, and set aside. Use remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze. Roast until instant-read thermometer inserted into thickest part of tenderloins registers 130 degrees, 12-20 minutes. Brush each tenderloin with another tablespoon glaze and continue to roast until instant-read thermometer inserted in thickest part of tenderloin registers 135-140 degrees, 2-4 minutes longer. Remove tenderloins from oven and brush each with remaining glaze. Let rest, uncovered 10 minutes. While tenderloins rest, stir remaining 1/4 cup maple syrup and mustard into reserved 2 tablespoons glaze. Brush each tenderloin with 1 tablespoon mustard glaze. Transfer meat to cutting board and slice into 1/4 inch thick pieces. Serve, passing extra mustard glaze at table.
Easier Chicken and Dumplings
Stew:
5 cups chicken broth
2 pounds boneless, skinless chicken breasts
5 tablespoons unsalted butter
4 carrots peeled and sliced 1/4 inch thick
1 large onion chopped fine
1 teaspoon table salt
3 medium garlic cloves, minced (about 1 tablespoon)
6 Tablespoons flour
1/3 cup heavy cream
1/2 teaspoon dried thyme
2 bay leaves
1/2 teaspoon ground black pepper
8 ounces frozen peas
1/4 cup minced fresh parsley
Dumplings:
2 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon table salt
1 1/3 cups heavy cream
For the stew: Bring broth to simmer over high heat. Add chicken and return to simmer. Cover, reduce heat to medium-low, and simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to plate and tent loosely with aluminum foil. Transfer broth to large bowl. Return empty pot to medium-high heat, and melt butter. Add carrots, onion, and salt and cook until softened, about 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring frequently for 1 minute. Stir in reserved broth, cream, thyme, bay leaves, and pepper and bring to a boil. Cover, reduce heat to low, and stir until stew thickens, about 20 minutes.
For the Dumplings: Stir flour, baking powder and salt together in large bowl. Stir in cream until incorporated (dough will be very thick).
For the Rest: Discard bay leaves and return stew to rapid simmer. Shred reserved chicken and add to stew along with any accumulated juices, peas, and 3 Tablespoons parsley. Spoon heaping spoonfuls of dough into the stew. Reduce heat to low, cover, and cook until dumplings have doubled in size 15-18 minutes. Garnish with remaining tablespoon parsley. Serve.
5 cups chicken broth
2 pounds boneless, skinless chicken breasts
5 tablespoons unsalted butter
4 carrots peeled and sliced 1/4 inch thick
1 large onion chopped fine
1 teaspoon table salt
3 medium garlic cloves, minced (about 1 tablespoon)
6 Tablespoons flour
1/3 cup heavy cream
1/2 teaspoon dried thyme
2 bay leaves
1/2 teaspoon ground black pepper
8 ounces frozen peas
1/4 cup minced fresh parsley
Dumplings:
2 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon table salt
1 1/3 cups heavy cream
For the stew: Bring broth to simmer over high heat. Add chicken and return to simmer. Cover, reduce heat to medium-low, and simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to plate and tent loosely with aluminum foil. Transfer broth to large bowl. Return empty pot to medium-high heat, and melt butter. Add carrots, onion, and salt and cook until softened, about 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring frequently for 1 minute. Stir in reserved broth, cream, thyme, bay leaves, and pepper and bring to a boil. Cover, reduce heat to low, and stir until stew thickens, about 20 minutes.
For the Dumplings: Stir flour, baking powder and salt together in large bowl. Stir in cream until incorporated (dough will be very thick).
For the Rest: Discard bay leaves and return stew to rapid simmer. Shred reserved chicken and add to stew along with any accumulated juices, peas, and 3 Tablespoons parsley. Spoon heaping spoonfuls of dough into the stew. Reduce heat to low, cover, and cook until dumplings have doubled in size 15-18 minutes. Garnish with remaining tablespoon parsley. Serve.
Saturday, April 4, 2009
Rescuing Baked Ziti
1 pound whole mil or 1 percent cottage cheese
2 large eggs, lightly beaten
3 ounces grated Parmesan (about 1 ½ cups)
Table salt
1 pound ziti or other short, tubular pasta
2 tablespoons extra-virgin olive oil
5 medium garlic cloves, minced or pressed through garlic press (about 5 teaspoons)
1 (28 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 teaspoons dried oregano
½ cup plus 2 tablespoons chopped fresh basil leaves
1 teaspoon sugar
Ground black pepper
¾ teaspoon cornstarch
1 cup heavy cream
8 ounces low-moisture mozzarella cheese, cut into ¼ inch pieces (about 1 ½ cups)
Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large pot over high heat. Stir in 1 tablespoon salt and pasta; cook stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 – 7 minutes. Drain pasta and leave in colander. (Do not wash pot)
Meanwhile, heat oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in ½ cup basil and sugar, then season with salt and pepper.
Stir cornstarch into heavy cream in small bowl; transfer mixture to now empty pot set over medium heat. Bring to simmer and cook until thickened, 3 –4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and ¾ cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.
Transfer pasta mixture to 13 – 9 inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining ¾ cup mozzarella and remaining ½ cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes.
Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 2 tablespoons basil and serve.
2 large eggs, lightly beaten
3 ounces grated Parmesan (about 1 ½ cups)
Table salt
1 pound ziti or other short, tubular pasta
2 tablespoons extra-virgin olive oil
5 medium garlic cloves, minced or pressed through garlic press (about 5 teaspoons)
1 (28 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 teaspoons dried oregano
½ cup plus 2 tablespoons chopped fresh basil leaves
1 teaspoon sugar
Ground black pepper
¾ teaspoon cornstarch
1 cup heavy cream
8 ounces low-moisture mozzarella cheese, cut into ¼ inch pieces (about 1 ½ cups)
Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large pot over high heat. Stir in 1 tablespoon salt and pasta; cook stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 – 7 minutes. Drain pasta and leave in colander. (Do not wash pot)
Meanwhile, heat oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in ½ cup basil and sugar, then season with salt and pepper.
Stir cornstarch into heavy cream in small bowl; transfer mixture to now empty pot set over medium heat. Bring to simmer and cook until thickened, 3 –4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and ¾ cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.
Transfer pasta mixture to 13 – 9 inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining ¾ cup mozzarella and remaining ½ cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes.
Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 2 tablespoons basil and serve.
Wednesday, February 11, 2009
Yes - Another Cookie Recipe
Snicker Doodles - Ah, Yummy!
INGREDIENTS
1 cup shortening
1 1/2 cups white sugar
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs. Sift together the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. Place them onto an unprepared cookie sheet, two inches apart.
Bake for 8 to 10 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks.
Sunday, January 18, 2009
Applesauce Choc. Chip Cookies - Mom's Recipe
Preheat oven to 350 degrees
2 cups sugar
1/2 cup shortening
2 eggs
2 cups applesauce
2 tsp. vanilla
5 cups flour
1/2 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. cloves
1 tsp. nutmeg
1 bag chocolate chips
Cream together sugar, shortening and eggs.
Add the applesauce and vanilla, mix well.
Add all dry ingredients and mix.
Add chocolate chips and stir.(I LOVE the dark chocolate chips with these cookies. My boys, all three, would rather have milk chocolate chips.)
Bake on cookie sheet for 12-15 minutes. I usually preheat my oven well but it seems that the last few batches of cookies don't need to bake for as long.
As you know, these cookies are super moist, so make sure that you bake them until the bottom of the cookie is brown. Otherwise the cookies will cool to be doughy. Yuck!
Wednesday, January 14, 2009
German Pancakes
6 Tbsp. Butter
6 eggs
1 c. flour
1 c. milk
dash of salt
Preheat oven to 425. While it's heating up, chunk up butter in 13x9 pan and melt in oven. Mix up eggs, milk, flour and salt. (The faster and harder you mix it, the poofier the pancakes will be). Pour into pan with butter. Bake for 18 min.
6 eggs
1 c. flour
1 c. milk
dash of salt
Preheat oven to 425. While it's heating up, chunk up butter in 13x9 pan and melt in oven. Mix up eggs, milk, flour and salt. (The faster and harder you mix it, the poofier the pancakes will be). Pour into pan with butter. Bake for 18 min.
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