Posts Tagged ‘recipe’

A Dutch baby pancake, sometimes called a German pancake, a Bismarck, or a Dutch puff, is a sweet popover that is normally served for breakfast. wikipedia 

This recipe is healthy & easy. minimal ingredients, minimal dishes. a good way to benefit from eggs when you’re not an egg person. twenty minutes equals one dramatic puff. 

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Ingredients Needed:

3 large eggs, at room temperature

2/3 cup whole milk, at room temperature

2/3 cup flour

1 tsp. cinnamon

salt, just a dash

4 Tbs. unsalted butter

1 Tbs. sugar and 1 tsp. cinnamon, mixed

1 cup fresh berries. any berry combo

Preheat oven to 425. Beat eggs with a mixer on medium until pale and frothy, about 3 minutes. Beat in the milk, flour, cinnamon, and a dash of salt. Beat until thoroughly combined. 

In a 10-inch oven safe skillet, melt butter. Remove from heat and pour the batter (thin consistency) into the pan. (right on top of the melted butter) Place skillet in the oven & bake for about 20 minutes. (yield 1 golden-brown puff)

Remove from oven. Top with sugar/cinnamon mixture and berries. Eat immediately. 

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although the pics show a whole puff with berries, i usually remove the puff from the pan and slice before I top with the sugar/cinnamon & berries. just did it this way for presentation. (serves 2-4)

 

 

 

 

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KEY LIME PIE needs no introduction

To Make 6 mini pies: In a bowl, whisk together 1-1/2 cup sweetened condensed milk, 1/2 cup sour cream, and 1/2 cup lime juice. Whisk slowly, completely. Pour into 6 graham crusts (crust recipe below). Place ramekins on a baking sheet and bake 350 for about 7 or 8 minutes. Cool, then refrigerate until thoroughly chilled. To serve, garnish each mini pie with whipped cream!

Graham crust: Mix 1-3/4 cups graham cracker crumbs (regular or chocolate), 1/4 cup sugar, and 1/3 cup melted butter. Press gently onto the bottom and up sides of 6 ramekins. This graham crust is how I make my cheesecake crust and it will make slightly more than what’s needed.

Whipped Cream: Chill bowl and mixing beater. Beat 1 cup whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla until soft peaks form. YUM

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A tasty eat for Cinco de Mayo!

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Start with the Sauce:

Ingredients: 2 cups vegetable broth, 4 tsp. chili powder, 1 tsp. ground cumin, 2 tsp. garlic powder, dash salt, pinch cinnamon, ½ tsp. sugar, 3 tbl. white flour, 3 tbl. vegetable oil. 

First make a roux. In a small saucepan, heat oil on medium. Lower heat and add flour mixing with a wire whisk for 1-2 minutes. (little bubbling going on and keep mixing) Add the chili powder and whisk in. Slowly pour in vegetable broth. Turn heat up to medium and stir til fully mixed. Add the cumin, garlic powder, dash salt, pinch cinnamon, and sugar. (sugar eliminates any bitter taste from the chili powder) Stir after each addition. Bring to a boil and continue to stir. Cook 3 -4 minutes. Remove from heat. (The sauce will form a skin on the surface – just peel off the skin when ready to top enchiladas)

Filling:

Ingredients: 1 ½ cup grated Monterey Jack cheese, 1 ½ cup grated Cheddar cheese, 1 tsp. chili powder, 1 can (15 oz.) black beans drained and rinsed, 1 jalepaño chopped, 1 ½ cup frozen or canned corn, dash salt and pepper, optional: scallion whites chopped.

Combine 1 cup Jack and 1 cup Cheddar and remaining ingredients. Plenty of wiggle room  – take liberties with the filling and make it however you like best. 

Tortilla Time:

Top each corn tortillas with filling (1/3 cup for a 4″ tortilla) Roll tightly and arrange seam side down in an oiled baking dish. Top enchiladas with sauce and sprinkle with the remaining ½ cup Jack and ½ cup Cheddar. Bake uncovered until hot and bubbly about 15 minutes @ 400. 

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Cool 5 minutes and serve garnished with scallion greens.

 

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This recipe calls for fresh cranberries but it also works with those you put in the freezer after the holidays. Make it for Valentine’s Day and enjoy its distinctive orange and cranberry flavor♥  

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2 Tablespoons unsalted butter, room temperature, plus more for pan

2 cups all-purpose flour, plus more for pan ( You can also use 1 cup all-purpose and 1 cup whole wheat flour)

1 and 1/2 teaspoons baking powder

1/2 teaspoon baking soda

dash salt

1 cup sugar

1 large egg

1 cup orange juice

1 cup fresh cranberries (or frozen cranberries)

1 cup walnuts, coarsely chopped

Preheat oven to 325 degrees. Butter and flour a loaf pan. In a medium bowl, stir together flour, baking powder, baking soda, and salt. Set aside. With an electric mixer, cream butter and sugar on medium speed until combined. Add egg and beat well. Gradually add flour mixture, mixing until combined. (dough will appear very dry) Reduce speed to low; beat in orange juice. Fold in cranberries and walnuts. Spread batter in prepared pan, smoothing top. Bake about 50 minutes to 1 hour. (tent with foil usually after about 30 minutes to prevent top from browning too quickly) Cool in pan 10 minutes before transferring to a wire rack or leave in pan to cool. Cool completely before slicing. 

Cranberry Walnut Bread freezes well so if you are making it with fresh cranberries when they are in season, you can make two loaves and save one of them for another time.

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Fig Cookies

Fig Cookies. Fig Bars. Fig Newtons. Whatever you wish to call them, they will answer delicious.

I fig-ured the thing to do today would be to share all that figgy goodness with you. Enjoy

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The Fig Filling

1 lb. fig, 1/4 cup honey, 1/2 tablespoon lemon juice, 1 tablespoon orange juice, 1 tablespoon water.

Remove any stems and grind the figs in a food processor. Combine figs with the remaining ingredients.  

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The Dough

Cream together 1/2 cup honey, 1/4 cup butter, 1/4 cup shortening, and 1/2 cup sugar. Add 1 beaten egg and 2 tablespoons lemon juice. Add flour mixture (1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon baking soda, and 3 cups flour). Shape this very dry dough into a ball and refrigerate 2 hours or more. Preferably overnight.

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The Baking

Divide dough into 3 pieces. Roll approximately 8″ long by 2″ wide and 1/4″ thick. Lightly heat filling in a saucepan so it is easier to spread. Then put fig filling in center of dough. Fold sides over just until they meet. Flip over and place on an ungreased cookie sheet. Bake 400 degrees for 8-10 minutes.

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When cool, cut into bars.

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freezer friendly

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Re-posted with permission from The Right Recipe, this beautiful appetizer is simple and delish.

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Here’s a idea for the next time you need to throw together a quick appetizer. As you know, there are many different flavors of hummus available these days, but it’s so much fresher and tastier to add your own flavors to this extremely popular Middle Eastern dip.

In these photos I’ve spread about 1/2 inch of good quality hummus onto one of my cake stands then toped it with finely chopped cucumbers, tomatoes, Kalamata olives, fresh dill and crumbled feta cheese…a quick drizzle of extra virgin olive oil and a sprinkle of sea salt and black pepper and it’s ready to serve with crispy pita chips.

Other toppings that would be good:

pine nuts, basil, oregano, cilantro, parsley, roasted red peppers, pesto, artichoke hearts, caramelized onions, whole chickpeas, red pepper flakes, roasted garlic, minced jalapeno peppers, the possibilities are endless…

Since I was going for simplicity here, I used a store bought hummus.  It takes about 1 1/2 cups to spread across this regular sized cake stand.  These are my two favorite brands:

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Of course if you are feeding a big crowd, or simply have the time, you may want to make your own hummus which is quite easy with canned chickpeas, tahini and spices. Here’s a good one fromInspired Taste (hummus recipe).

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Re-posted from July 19, 2011. Cheesecake never stays around long but I was lucky and came away with a couple of pics, and a piece of cake! 

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This is so easy to make yet people are always so impressed when I make it. I made a cake just this past week and topped it with blackberry topping (we have a blackberry u-pick farm). It was gone before I got a chance to take a picture of it.

 

1  3/4 cups Honey Maid Graham Cracker crumbs (I usually use Graham Crackers and crush my own crumbs)

1/3 cup butter, melted

1  1/4 cup sugar, divided

3 packages (8 oz.) Philadelphia Cream Cheese, soft

1 cup sour cream (I use Daisy brand.  It has a good ingredient list and I like the taste best)

2 tsp. vanilla

3 eggs

Mix Graham Cracker crumbs, butter, and 1/4 cup of sugar.  Press firmly onto the bottom and up a little bit of the sides of a spring-form pan.

Beat cream cheese and the remaining 1 cup sugar in a large bowl with an electric mixer on medium speed until well blended.  Add eggs, one at a time, beating on low speed after each addition until blended.  Add sour cream and vanilla and mix until blended.  Pour into crust.

Bake at 350 for 1 hour.  Turn off oven and leave cake in oven for 1 hour with door closed and/or partly open.  (I leave door closed about 10-15 minutes, then I open it slightly for the remaining 45 minutes)  Refrigerate 4 hours.

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