2 cups sugar 1 ½ cups all-purpose flour
½ cup unsweetened cocoa
2 tsp. Baking powder
½ tsp. Salt
1 cup butter, melted
4 large eggs, lightly beaten
1 Tbsp. Vanilla extract
1 cup chopped pecans
3 cups miniature marshmallows
Chocolate frosting
Preheat oven to 350 degrees Fahrenheit. Combine first 5 ingredients in a large mixing bowl. Add butter, eggs, and vanilla, stirring until smooth. Stir in pecans. Pour batter into a greased and floured 13 x 9 inch pan. Bake at 350 for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Immediately sprinkle marshmallows over top; return to oven and bake 1 to 2 minutes. Remove from oven. Carefully spread the chocolate frosting over marshmallows. Cool completely and cut into squares.
Note: For a hint of mocha, stir 1 Tbsp. Instant coffee powder into brownie batter along with dry ingredients.
From Jeanette
Monday, December 5, 2011
Sweet Potato, Pecan and Parmesan
Ingredients
3 tablespoons olive oil, plus more for the baking dish
2 1/2 pounds sweet potatoes, peeled and sliced into 1⁄4-inch-thick rounds
1/2 cup grated Parmesan (2 ounces)
kosher salt and black pepper
3/4 cup chopped pecans
1/4 cup light brown sugar
2 teaspoons fresh thyme leaves
pinch of cayenne pepper
Directions
1.Heat oven to 375° F. Oil a shallow 2 ½- to 3-quart baking dish.
2.In a large bowl, toss the sweet potatoes with the Parmesan, 2 tablespoons of the oil, 1 teaspoon salt, and ¼ teaspoon black pepper; transfer to the prepared baking dish. Cover tightly with foil and bake until tender, 45 to 50 minutes.
3.Meanwhile, in a small bowl, combine the pecans, sugar, thyme, cayenne, the remaining tablespoon of oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper.
4.Remove the foil from the baking dish, sprinkle the pecan mixture over the potatoes, and continue to bake, uncovered, until the pecans are toasted, 10 to 12 minutes.
By Kate Merker and Sara Quessenberry, November 2010
From Susan
3 tablespoons olive oil, plus more for the baking dish
2 1/2 pounds sweet potatoes, peeled and sliced into 1⁄4-inch-thick rounds
1/2 cup grated Parmesan (2 ounces)
kosher salt and black pepper
3/4 cup chopped pecans
1/4 cup light brown sugar
2 teaspoons fresh thyme leaves
pinch of cayenne pepper
Directions
1.Heat oven to 375° F. Oil a shallow 2 ½- to 3-quart baking dish.
2.In a large bowl, toss the sweet potatoes with the Parmesan, 2 tablespoons of the oil, 1 teaspoon salt, and ¼ teaspoon black pepper; transfer to the prepared baking dish. Cover tightly with foil and bake until tender, 45 to 50 minutes.
3.Meanwhile, in a small bowl, combine the pecans, sugar, thyme, cayenne, the remaining tablespoon of oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper.
4.Remove the foil from the baking dish, sprinkle the pecan mixture over the potatoes, and continue to bake, uncovered, until the pecans are toasted, 10 to 12 minutes.
By Kate Merker and Sara Quessenberry, November 2010
From Susan
Sunday, December 4, 2011
Pear and Gorgonzola Crostini
From BBC Good Food Christmas 2001
2 small firm pears, unpeeled (need to be firm so they don't fall apart)
2 tbsp clear honey
150 ml / 1/4 pint port
150 ml / 1/4 pint red wine
1 french baguette (30cm/12 in long)
2 tbsp extra virgin olive oil
200g /8 oz gorgonzola, at room temperature
mustard and cress, to garnish. (I didn't use mustard as I didn't have any!)
1. Halve and core the pears, then cut each one into 12 small wedges. Place in a heavy-based saucepan with the honey, port and wine. Cook for 5-10 minutes or until the pears are just tender when pierced with the tip of a sharp knife (they shouldn't be soft)
2. Carefully tip the pears into a sieve set over a small saucepan and allow them to drain thoroughly.
3. Reduce the liquid in the saucepan by two-thirds - it should have a syrupy consistency like runny honey. This will take 10-12 minutes. Pour the syrup into a small bowl and allow to cool while you prepare the bruschettas.
4. Preheat the grill to hot. Cut the bread into 24 slices and brush both sides of each slice with olive oil. Grill until the bruschettas are golden on both sides. This only takes a minute, so keep watch (really! Most people who try this burn them the first try, so be very careful!!)
5. Spread each bruschetta with a little gorgonzola and top with a poached pear wedge. Arrange the bruschettas on a serving plate and drizzle with the port syrup using a teaspoon. Sprinkle over a little mustard and cress and serve.
Prepare ahead: You can poach the pears the day before and serve them cold. Take them out of the syrup and reduce, then store the pears and syrup in separate plastic containers in the fridge. If the syrup is to thin the next day add a little warm water and if too thin, reduce by simmering a minute or two.
From: Susan
2 small firm pears, unpeeled (need to be firm so they don't fall apart)
2 tbsp clear honey
150 ml / 1/4 pint port
150 ml / 1/4 pint red wine
1 french baguette (30cm/12 in long)
2 tbsp extra virgin olive oil
200g /8 oz gorgonzola, at room temperature
mustard and cress, to garnish. (I didn't use mustard as I didn't have any!)
1. Halve and core the pears, then cut each one into 12 small wedges. Place in a heavy-based saucepan with the honey, port and wine. Cook for 5-10 minutes or until the pears are just tender when pierced with the tip of a sharp knife (they shouldn't be soft)
2. Carefully tip the pears into a sieve set over a small saucepan and allow them to drain thoroughly.
3. Reduce the liquid in the saucepan by two-thirds - it should have a syrupy consistency like runny honey. This will take 10-12 minutes. Pour the syrup into a small bowl and allow to cool while you prepare the bruschettas.
4. Preheat the grill to hot. Cut the bread into 24 slices and brush both sides of each slice with olive oil. Grill until the bruschettas are golden on both sides. This only takes a minute, so keep watch (really! Most people who try this burn them the first try, so be very careful!!)
5. Spread each bruschetta with a little gorgonzola and top with a poached pear wedge. Arrange the bruschettas on a serving plate and drizzle with the port syrup using a teaspoon. Sprinkle over a little mustard and cress and serve.
Prepare ahead: You can poach the pears the day before and serve them cold. Take them out of the syrup and reduce, then store the pears and syrup in separate plastic containers in the fridge. If the syrup is to thin the next day add a little warm water and if too thin, reduce by simmering a minute or two.
From: Susan
Friday, December 2, 2011
Pumpkin Cheescake
Crust:
1 9-inch ginger snap (can use speculaas) pie crust
-in small saucepan melt 1/3 cup butter over low heat. Remove from heat and stir in 1-1/2 cups gingersnap/speculaas cookie crumbs and press firmly in 9 inch springform.
Filling:
2 8-ounce packages cream cheese at room temp
1/2 cup sugar
1/2 cup cooked pumpkin puree or canned pumpkin
1/2 teaspoon groun cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 large eggs
1/2 teaspoon vanilla extract
Directions:
Heat oven to 350 F
In large bowl beat cream cheese, sugar, pumpkin and spices until combined. Beat in eggs and vanilla until well mixed and pour into crust.
Bake 40-45 min or until center is almost set. Cool on wire rack at room temp. Cover and refrigerate 3 hours or overnight.
From:Lorraine
1 9-inch ginger snap (can use speculaas) pie crust
-in small saucepan melt 1/3 cup butter over low heat. Remove from heat and stir in 1-1/2 cups gingersnap/speculaas cookie crumbs and press firmly in 9 inch springform.
Filling:
2 8-ounce packages cream cheese at room temp
1/2 cup sugar
1/2 cup cooked pumpkin puree or canned pumpkin
1/2 teaspoon groun cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 large eggs
1/2 teaspoon vanilla extract
Directions:
Heat oven to 350 F
In large bowl beat cream cheese, sugar, pumpkin and spices until combined. Beat in eggs and vanilla until well mixed and pour into crust.
Bake 40-45 min or until center is almost set. Cool on wire rack at room temp. Cover and refrigerate 3 hours or overnight.
From:Lorraine
No-fuss Fruit Tart
Original Recipe by Nigella Lawson - BBC
Ingredients:
375g digestive biscuits
75g softened unsalted butter
400g cream cheese, at room temperature
240g ready-made lemon curd, at room temperature
125g fresh blueberries
125g fresh blackberries
125g fresh raspberries
125g fresh redcurrants or pomegranate seeds
125g fresh small strawberries, half hulled, half stalks intact
Preparation method:
Process the biscuits and the butter to a sandy rubble in a food processor, then press the mixture into the sides and bottom of the tart tin. Place in the freezer (or fridge if that is not possible) for about 10–15 minutes.
Clean the bowl of the food processor, then process the cream cheese and lemon curd and spread it into the bottom of the chilled tart tin, covering the base of the tart evenly. (Alternatively, just mix the cream cheese and lemon curd together by hand.)
Arrange all of the fruit gently (so that it doesn’t sink into the filling too much) on top of the lemony cream cheese in a decorative manner.
Place the tart in the fridge for at least 4 hours, or preferably overnight. It does need to get properly cold in order to set enough for the tart to be unsprung and sliced easily.
From: Patricia
Ingredients:
375g digestive biscuits
75g softened unsalted butter
400g cream cheese, at room temperature
240g ready-made lemon curd, at room temperature
125g fresh blueberries
125g fresh blackberries
125g fresh raspberries
125g fresh redcurrants or pomegranate seeds
125g fresh small strawberries, half hulled, half stalks intact
Preparation method:
Process the biscuits and the butter to a sandy rubble in a food processor, then press the mixture into the sides and bottom of the tart tin. Place in the freezer (or fridge if that is not possible) for about 10–15 minutes.
Clean the bowl of the food processor, then process the cream cheese and lemon curd and spread it into the bottom of the chilled tart tin, covering the base of the tart evenly. (Alternatively, just mix the cream cheese and lemon curd together by hand.)
Arrange all of the fruit gently (so that it doesn’t sink into the filling too much) on top of the lemony cream cheese in a decorative manner.
Place the tart in the fridge for at least 4 hours, or preferably overnight. It does need to get properly cold in order to set enough for the tart to be unsprung and sliced easily.
From: Patricia
Pumpkin Pie
Original Recipe Yield 1 - 9 inch deep dish pie
Ingredients
1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk (I use whole milk instead of Evaporated Milk.)
Directions
Preheat oven to 425 degrees F.
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
From: Mary Beth
Ingredients
1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk (I use whole milk instead of Evaporated Milk.)
Directions
Preheat oven to 425 degrees F.
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
From: Mary Beth
Grasshopper Pie
From Nigella Kitchen by Nigella Lawson. Copyright (c) 2010 Nigella Lawson. Published by Hyperion. All Rights Reserved.
Prep Time:15 min
Inactive Prep Time:4 hr 0 min
Cook Time:10 min
Level:Easy
Serves:8 to 10 servings
Ingredients
Base:
·28 chocolate biscuits or chocolate creme filled sandwich cookies
·2 ounces good quality bittersweet chocolate, chopped (or 1/4 cup chips)
·3 tablespoons soft unsalted butter
Filling:
·3 cups mini marshmallows
·1/2 cup whole milk
·1/4 cup creme de menthe
·1/4 cup creme de cacao blanc
·1 1/2 cups heavy cream
·Few spots or drops green food coloring, optional
·1 loose-bottomed 10-inch fluted tart pan, 2 inches deep
Directions
Set aside 1 cookie for later use. Process the remaining cookies and chocolate in a food processor until they form a crumb mixture. Add the butter and process until the mixture starts to clump together.
Press the mixture into a high-sided fluted tart pan, making a smooth base and sides with your hands or the back of a spoon. Put it into the refrigerator to chill and harden.
Melt the marshmallows in a saucepan over low gentle heat along with the milk. Once the milk starts to foam(not boil), take off the heat and keep stirring until the marshmallows blend into the milk to make a smooth mixture.
Pour the mixture out of the saucepan into a heatproof bowl, then whisk in the creme de menthe and creme decacao. Leave until cool.
In a medium bowl, whisk the cream until it starts to hold soft peaks then, still whisking, add the cooled marshmallow mixture. This filling should be thick but still soft, not stiff or dry, so that it will eventually drop easily out of the bowl into the chilled pie crust.
When the marshmallow mixture and cream are combined, whisk in a few drops of food coloring, if desired.
Spread the filling into the chilled base, swirling it about with an icing spatula or silicone spatula to fill evenly. Put the pie in the refrigerator, covered, to chill overnight or for a minimum of 4 hours until firm.
Crush the remaining cookie and sprinkle it over the top of the pie before serving.
Make Ahead Note:
The pie can be made 1 to 2 days ahead. When chilled and firm, tent with aluminum foil (try not to touch surface with foil as it will leave marks) and store in the refrigerator. Decorate just before serving. The pie will keep 3 to 4 days total.
Freeze Note:
The pie can be frozen for up to 3 months. Open-freeze undecorated pie just until solid, then wrap the pie (still in its tart pan) in a double layer of plastic wrap and a layer of foil. To thaw, unwrap the pie and tent with foil (try not to touch surface with foil as it will leave marks), then thaw overnight in the refrigerator. Decorate before serving.
From: Meg
Prep Time:15 min
Inactive Prep Time:4 hr 0 min
Cook Time:10 min
Level:Easy
Serves:8 to 10 servings
Ingredients
Base:
·28 chocolate biscuits or chocolate creme filled sandwich cookies
·2 ounces good quality bittersweet chocolate, chopped (or 1/4 cup chips)
·3 tablespoons soft unsalted butter
Filling:
·3 cups mini marshmallows
·1/2 cup whole milk
·1/4 cup creme de menthe
·1/4 cup creme de cacao blanc
·1 1/2 cups heavy cream
·Few spots or drops green food coloring, optional
·1 loose-bottomed 10-inch fluted tart pan, 2 inches deep
Directions
Set aside 1 cookie for later use. Process the remaining cookies and chocolate in a food processor until they form a crumb mixture. Add the butter and process until the mixture starts to clump together.
Press the mixture into a high-sided fluted tart pan, making a smooth base and sides with your hands or the back of a spoon. Put it into the refrigerator to chill and harden.
Melt the marshmallows in a saucepan over low gentle heat along with the milk. Once the milk starts to foam(not boil), take off the heat and keep stirring until the marshmallows blend into the milk to make a smooth mixture.
Pour the mixture out of the saucepan into a heatproof bowl, then whisk in the creme de menthe and creme decacao. Leave until cool.
In a medium bowl, whisk the cream until it starts to hold soft peaks then, still whisking, add the cooled marshmallow mixture. This filling should be thick but still soft, not stiff or dry, so that it will eventually drop easily out of the bowl into the chilled pie crust.
When the marshmallow mixture and cream are combined, whisk in a few drops of food coloring, if desired.
Spread the filling into the chilled base, swirling it about with an icing spatula or silicone spatula to fill evenly. Put the pie in the refrigerator, covered, to chill overnight or for a minimum of 4 hours until firm.
Crush the remaining cookie and sprinkle it over the top of the pie before serving.
Make Ahead Note:
The pie can be made 1 to 2 days ahead. When chilled and firm, tent with aluminum foil (try not to touch surface with foil as it will leave marks) and store in the refrigerator. Decorate just before serving. The pie will keep 3 to 4 days total.
Freeze Note:
The pie can be frozen for up to 3 months. Open-freeze undecorated pie just until solid, then wrap the pie (still in its tart pan) in a double layer of plastic wrap and a layer of foil. To thaw, unwrap the pie and tent with foil (try not to touch surface with foil as it will leave marks), then thaw overnight in the refrigerator. Decorate before serving.
From: Meg
Tuesday, June 14, 2011
Spinach, Pesto, and Mozzarella Lasagna
Sauce:
50 grams butter
1/4 cup flour
0.9 liters milk
1/2 cup dry white wine
1/2 teaspoon salt
Spinach Mixture:
2 - 3 tablespoons olive oil
1/2 cup finely chopped shallots (or two small red onions)
4 large garlic cloves, finely chopped (or minced garlic)
2 packages chopped frozen spinach
1 package of pine nuts, toasted (or browned in a pan, no oil)
1 1/2 packages small mushrooms, sliced
Lasagna:
1 package no cook lasagna noodles (you will probably use approx. 15)
3 1/2 cups ricotta cheese (or two containers)
1 cup freshly grated Parmesan cheese
juice from 1/2 fresh lemon
1 large egg
2 cups mozzarella cheese (or use Fontina)
2 small jars green pesto
Preparation:
For sauce:
Melt butter in heavy large saucepan over medium heat. Add flour and whisk 1 minute (do not brown). Add milk and wine and whisk until smooth. Cook until sauce thickens and comes to boil, whisking constantly, 4 to 5 minutes. Remove from heat. Season sauce to taste with pepper.
For spinach:
Heat oil in large saucepan or pot over medium-high heat. Add shallots (I used red onions), mushrooms, and garlic. Sauté until shallots and mushrooms soften, about 4 minutes. Thaw frozen chopped spinach in microwave (don't overcook); drain/press excess liquid from spinach. Place spinach in pan with shallot/mushroom mixture, toss often, about 2-3 minutes. Place mixture in colander, drain or press out excess liquid from mixture. Mix in toasted pinenuts and season spinach/mushroom mixture to taste with pepper and salt.
For lasagna:
Preheat oven to 200C. Spray 13 x 9 x 2- inch glass baking dish. Mix ricotta, 1 cup Parmesan, and lemon juice in medium bowl. Season to taste with salt. Mix in egg.
Spread 1/2+ cup sauce thinly over bottom of prepared dish. Top with 3 noodles, arranged side by side and covering most of bottom of dish. Spread part of spinach mixture over (about 1+ cup). Sprinkle with 1/3 cup Mozzarella. Top with 3 noodles and part of ricotta mixture. Drop pesto over by teaspoonfuls, spacing drops evenly apart. Continue layering with 3 noodles, remaining spinach mixture, Mozzarella, 3 more noodles, ricotta mixture, then pesto, repeat until finished. Top with last 3 noodles. Spread remaining sauce over; sprinkle with remaining Mozzarella and extra shredded Parmesan. Bake for 35-45 minutes until lasagna is brown on top and bubbly (you can also cover with foil for 45 minutes, and then remove foil and broil until brown) Let stand 15 -20 minutes to firm.
From: Jennifer van L.
50 grams butter
1/4 cup flour
0.9 liters milk
1/2 cup dry white wine
1/2 teaspoon salt
Spinach Mixture:
2 - 3 tablespoons olive oil
1/2 cup finely chopped shallots (or two small red onions)
4 large garlic cloves, finely chopped (or minced garlic)
2 packages chopped frozen spinach
1 package of pine nuts, toasted (or browned in a pan, no oil)
1 1/2 packages small mushrooms, sliced
Lasagna:
1 package no cook lasagna noodles (you will probably use approx. 15)
3 1/2 cups ricotta cheese (or two containers)
1 cup freshly grated Parmesan cheese
juice from 1/2 fresh lemon
1 large egg
2 cups mozzarella cheese (or use Fontina)
2 small jars green pesto
Preparation:
For sauce:
Melt butter in heavy large saucepan over medium heat. Add flour and whisk 1 minute (do not brown). Add milk and wine and whisk until smooth. Cook until sauce thickens and comes to boil, whisking constantly, 4 to 5 minutes. Remove from heat. Season sauce to taste with pepper.
For spinach:
Heat oil in large saucepan or pot over medium-high heat. Add shallots (I used red onions), mushrooms, and garlic. Sauté until shallots and mushrooms soften, about 4 minutes. Thaw frozen chopped spinach in microwave (don't overcook); drain/press excess liquid from spinach. Place spinach in pan with shallot/mushroom mixture, toss often, about 2-3 minutes. Place mixture in colander, drain or press out excess liquid from mixture. Mix in toasted pinenuts and season spinach/mushroom mixture to taste with pepper and salt.
For lasagna:
Preheat oven to 200C. Spray 13 x 9 x 2- inch glass baking dish. Mix ricotta, 1 cup Parmesan, and lemon juice in medium bowl. Season to taste with salt. Mix in egg.
Spread 1/2+ cup sauce thinly over bottom of prepared dish. Top with 3 noodles, arranged side by side and covering most of bottom of dish. Spread part of spinach mixture over (about 1+ cup). Sprinkle with 1/3 cup Mozzarella. Top with 3 noodles and part of ricotta mixture. Drop pesto over by teaspoonfuls, spacing drops evenly apart. Continue layering with 3 noodles, remaining spinach mixture, Mozzarella, 3 more noodles, ricotta mixture, then pesto, repeat until finished. Top with last 3 noodles. Spread remaining sauce over; sprinkle with remaining Mozzarella and extra shredded Parmesan. Bake for 35-45 minutes until lasagna is brown on top and bubbly (you can also cover with foil for 45 minutes, and then remove foil and broil until brown) Let stand 15 -20 minutes to firm.
From: Jennifer van L.
Monday, May 16, 2011
Pumpkin Bread
This quick bread freezes well. Serve plain or with butter or Margarine. Yummy.
1 3/4 cups sifted all-purpose flour (patent bloem) + 1/4 cup + 2 TBSP
1/4/ teaspoon baking powder (bakpoeder)
1 teaspoon baking soda (maagzout)
1 teaspoon salt
1 teaspoon cinnamon (kaneel)
1/4 teaspoon allspice (piment)
1 1/3 cups brown sugar (lichtbruine basterdsuiker)
1/2 cup dik sap
1/3 cups shortening or softened butter or margarine
2 eggs
1/2 teaspoon vanilla
1/2 cup carrots
1 cup pumpkin puree
1/3 cup milk or water
1 cup walnuts, coarsely chopped (walnoten)
1/2 cup raisins, coarsely chopped (blauwe rozijnen)
Preheat the oven to 320 degrees F. Sift the flour, baking powder, baking soda, salt, cinnamon, and allspice into a bowl. In another bowl or food processor, cream the brown sugar and the shortening, butter or margarine together, add the eggs mix thoroughly. Stir or blend in the vanilla and pumpkin puree. Add the dry ingredients and water or milk in two parts alternating between dry and wet ingredients. Don’t over beat. Fold in the nuts and raisins with a food processor, pulse two or three times. Turn into a well-buttered 9-in. by 5-in. by 3-in loaf pan with the bottom lined with butter baking paper and bake for 1 hour or until a toothpick comes out clean and the bread has shrunk from the side of the tin. Don’t worry if the top splits. Remove the bread from the oven and let stand for 5 minutes. Turn out and let cool on a wire rack.
From: Cheryl
1 3/4 cups sifted all-purpose flour (patent bloem) + 1/4 cup + 2 TBSP
1/4/ teaspoon baking powder (bakpoeder)
1 teaspoon baking soda (maagzout)
1 teaspoon salt
1 teaspoon cinnamon (kaneel)
1/4 teaspoon allspice (piment)
1 1/3 cups brown sugar (lichtbruine basterdsuiker)
1/2 cup dik sap
1/3 cups shortening or softened butter or margarine
2 eggs
1/2 teaspoon vanilla
1/2 cup carrots
1 cup pumpkin puree
1/3 cup milk or water
1 cup walnuts, coarsely chopped (walnoten)
1/2 cup raisins, coarsely chopped (blauwe rozijnen)
Preheat the oven to 320 degrees F. Sift the flour, baking powder, baking soda, salt, cinnamon, and allspice into a bowl. In another bowl or food processor, cream the brown sugar and the shortening, butter or margarine together, add the eggs mix thoroughly. Stir or blend in the vanilla and pumpkin puree. Add the dry ingredients and water or milk in two parts alternating between dry and wet ingredients. Don’t over beat. Fold in the nuts and raisins with a food processor, pulse two or three times. Turn into a well-buttered 9-in. by 5-in. by 3-in loaf pan with the bottom lined with butter baking paper and bake for 1 hour or until a toothpick comes out clean and the bread has shrunk from the side of the tin. Don’t worry if the top splits. Remove the bread from the oven and let stand for 5 minutes. Turn out and let cool on a wire rack.
From: Cheryl
Tuesday, April 19, 2011
Egyptische smaakmaker
• 50 g blanke hazelnoten
• 25 g korianderzaad
• 3 eetl. sesamzaad
• 2 eetl. komijnzaad
• 1 eetl. zwarte peperkorrels
• 1 theel. venkelzaad
• 1 theel. gedroogde munt
• 1 theel. zeezout
Rooster de hazelnoten lichtbruin in een zware pan boven hoog vuur, pas op dat ze niet verbranden.
Laat ze volledig afkoelen.
Doe hetzelfde met alle andere zaden (per soort) en de peperkorrels.
De munt en het zeezout hoef je dus niet te roosteren.
Laat alles volledig afkoelen.
Mix alles door elkaar en gebruik een vijzel of blender om het te malen.
Hou het mengsel redelijk grof, het moet geen pasta worden.
Bewaar het in een luchtdicht potje op een koele plaats.
Dukkah is een mix van kruiden, specerijen en noten en echt heerlijk om te dippen. Stukje brood, beetje olijfolie en dan veel dukkah.
In Egypte wordt het door straatverkopers verkocht in kleine puntzakjes met stukjes pitabrood erbij. De klanten dippen het pitabrood in een grote kom olijfolie die bij het kraampje staat en vervolgens in hun dukkah.
Tot mijn grote teleurstelling was de dukkah echter uit het assortiment gehaald. Nu kun je dukkah ook wel op andere plekken kopen, maar die smaken dan natuurlijk weer net iets anders. Dan maar zelf maken dus. Eenmaal gemaakt kun je deze mix zeker een maand bewaren, tenzij je net zo gek bent op dukkah als ik natuurlijk!
Van: Lyn
• 25 g korianderzaad
• 3 eetl. sesamzaad
• 2 eetl. komijnzaad
• 1 eetl. zwarte peperkorrels
• 1 theel. venkelzaad
• 1 theel. gedroogde munt
• 1 theel. zeezout
Rooster de hazelnoten lichtbruin in een zware pan boven hoog vuur, pas op dat ze niet verbranden.
Laat ze volledig afkoelen.
Doe hetzelfde met alle andere zaden (per soort) en de peperkorrels.
De munt en het zeezout hoef je dus niet te roosteren.
Laat alles volledig afkoelen.
Mix alles door elkaar en gebruik een vijzel of blender om het te malen.
Hou het mengsel redelijk grof, het moet geen pasta worden.
Bewaar het in een luchtdicht potje op een koele plaats.
Dukkah is een mix van kruiden, specerijen en noten en echt heerlijk om te dippen. Stukje brood, beetje olijfolie en dan veel dukkah.
In Egypte wordt het door straatverkopers verkocht in kleine puntzakjes met stukjes pitabrood erbij. De klanten dippen het pitabrood in een grote kom olijfolie die bij het kraampje staat en vervolgens in hun dukkah.
Tot mijn grote teleurstelling was de dukkah echter uit het assortiment gehaald. Nu kun je dukkah ook wel op andere plekken kopen, maar die smaken dan natuurlijk weer net iets anders. Dan maar zelf maken dus. Eenmaal gemaakt kun je deze mix zeker een maand bewaren, tenzij je net zo gek bent op dukkah als ik natuurlijk!
Van: Lyn
Friday, March 11, 2011
Chineese Braised spareribs
Ingredients for Chicken or veggie stock:
Rock sugar or brown sugar
Soya sauce Westchester sauce (lea and perreins)
Hot sauce, hoisin sauce, Ginger cumin powder, garlic, onions paprika powder, salt, pepper (put anything in the soup that you think can make it taste better)
Then In a soup pot for 4 slabs of ribs braises them. Meaning let them simmer for 2 hours.
Then drain and grill with the following bbq sauce. Can be used as a standard for yr basic BBQ sauce
Remove the ribs or meat or chicken from broth and grill. With the following sauce
BBQ sauce
Dried apricot or fresh or jam about 250gm or more (go to taste I don't measure)
4 whole cloves garlic
4table brown sugar
Lea and Perrin sauce, soya sauce orange or mandarin juice
Hot sauce maak niet uit!!!!!! What type
Rose wine or white not red, tomato paste big helping tablespoon coca powder, cumin and fennel seed
Mix that together in pot for 30 minutes.
That's it
Grill to when done. Can be done ahead of time. And for our 4th It's re-cooked and we just add the sauce.
From: Linette
Rock sugar or brown sugar
Soya sauce Westchester sauce (lea and perreins)
Hot sauce, hoisin sauce, Ginger cumin powder, garlic, onions paprika powder, salt, pepper (put anything in the soup that you think can make it taste better)
Then In a soup pot for 4 slabs of ribs braises them. Meaning let them simmer for 2 hours.
Then drain and grill with the following bbq sauce. Can be used as a standard for yr basic BBQ sauce
Remove the ribs or meat or chicken from broth and grill. With the following sauce
BBQ sauce
Dried apricot or fresh or jam about 250gm or more (go to taste I don't measure)
4 whole cloves garlic
4table brown sugar
Lea and Perrin sauce, soya sauce orange or mandarin juice
Hot sauce maak niet uit!!!!!! What type
Rose wine or white not red, tomato paste big helping tablespoon coca powder, cumin and fennel seed
Mix that together in pot for 30 minutes.
That's it
Grill to when done. Can be done ahead of time. And for our 4th It's re-cooked and we just add the sauce.
From: Linette
Steamed Fish Recipe (Chinese Steamed Fish)
Link: http://rasamalaysia.com/steamed-fish-recipe/
By rasamalaysia
Ingredients:
1 live fish (about 1.5 lb or less)
2 inches ginger (peeled and cut into thin strips)
1 stalk scallion (cut into 2-inch length, and then cut into thin silken threads)
Some cilantro leaves
2 tablespoons cooking oil
1 tablespoon shaoxing wine or rice wine
Steamed Fish Soy Sauce Mixture:
4 tablespoons light soy sauce
2 tablespoons shaoxing wine or rice wine
2 tablespoons water
1/4 teaspoon sesame oil
3 dashes white pepper powder
2 tablespoons rock sugar (grind into powder form) or to taste
Method:
Clean the fish properly (remove scales, guts, gills, etc.) and pat dry. Blend the soy sauce mixture in a small bowl and set aside.
Lay the fish on a plate and drizzle 1 tablespoon shaoxing (or rice) wine on top of the fish. Top the fish with 1/2 of the cut ginger strips.
Heat up a wok with enough water for steaming. Wait for the water to boil. As soon as it boils, place your fish inside the wok, propped up with a small inverted bowl or a couple of wooden blocks (meant for steaming). Cover your wok tightly and set your kitchen alarm for 8 minutes.
As soon as the fish is done steaming, transfer it out from the wok. Discard the fish water and ginger strips. Lay the remaining ginger strips on top of the fish.
Heat up a pan over high heat and add 2 tablespoons of cooking oil, swirl around until it’s hot. Pour the hot oil over the steamed fish. Put the pan back onto the stove, add the soy sauce mixture and stir well. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. Topped with scallions and cilantro leaves and serve the steamed fish immediately with white rice.
From: Meg
By rasamalaysia
Ingredients:
1 live fish (about 1.5 lb or less)
2 inches ginger (peeled and cut into thin strips)
1 stalk scallion (cut into 2-inch length, and then cut into thin silken threads)
Some cilantro leaves
2 tablespoons cooking oil
1 tablespoon shaoxing wine or rice wine
Steamed Fish Soy Sauce Mixture:
4 tablespoons light soy sauce
2 tablespoons shaoxing wine or rice wine
2 tablespoons water
1/4 teaspoon sesame oil
3 dashes white pepper powder
2 tablespoons rock sugar (grind into powder form) or to taste
Method:
Clean the fish properly (remove scales, guts, gills, etc.) and pat dry. Blend the soy sauce mixture in a small bowl and set aside.
Lay the fish on a plate and drizzle 1 tablespoon shaoxing (or rice) wine on top of the fish. Top the fish with 1/2 of the cut ginger strips.
Heat up a wok with enough water for steaming. Wait for the water to boil. As soon as it boils, place your fish inside the wok, propped up with a small inverted bowl or a couple of wooden blocks (meant for steaming). Cover your wok tightly and set your kitchen alarm for 8 minutes.
As soon as the fish is done steaming, transfer it out from the wok. Discard the fish water and ginger strips. Lay the remaining ginger strips on top of the fish.
Heat up a pan over high heat and add 2 tablespoons of cooking oil, swirl around until it’s hot. Pour the hot oil over the steamed fish. Put the pan back onto the stove, add the soy sauce mixture and stir well. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. Topped with scallions and cilantro leaves and serve the steamed fish immediately with white rice.
From: Meg
Colonial Times Apple-Cranberry Pie with Cornmeal Crust
http://www.epicurious.com/recipes/food/printerfriendly/Colonial-Times-Apple-Cranberry-Pie-with-Cornmeal-Crust-827
Thanks to the native Wampanoags, the Pilgrims who landed at Plymouth Rock in 1620 were quickly introduced to such important New World foods as cranberries and corn. The newcomers returned the favor by planting apples, which flourished and were soon available in many American varieties. This wonderful holiday pie, with its cornmeal crust and mixed-fruit filling, celebrates that early culinary sharing. It's a delicious combination of some of our most traditional American flavors.Yield: Serves 6
Ingredients:
Crust
2 cups all purpose flour
3/4 cup yellow cornmeal
5 tablespoons sugar
1 1/4 teaspoons pumpkin pie spice
1/2 teaspoon salt
3/4 cup plus 2 tablespoons solid vegetable shortening, room temperature
6 tablespoons (about) buttermilk
Filling
1 cup fresh cranberries
1 cup plus 2 tablespoons sugar
2 teaspoons pumpkin pie spice
3 pounds Pippin apples, peeled, cored, cut into 1/2-inch thick slices
1/2 cup dried currants
5 tablespoons all purpose flour
Buttermilk and Rum raisin ice cream
Preparation:
For crust: Mix first 5 ingredients in processor. Add shortening and cut in until mixture resembles coarse meal. Blend in enough buttermilk by tablespoons to form dough that begins to clump together. Gather dough into ball; divide in half. Flatten each half into disk. Wrap each disk in plastic and chill 45 minutes. (Can be made 1 day ahead.)
For filling: Position rack in lowest third of oven and preheat to 375°F. Coarsely chop cranberries with sugar and pumpkin pie spice in processor. Transfer mixture to large bowl. Add apples, currants and flour and toss well.
Roll out 1 dough disk between sheets of waxed paper to 13-inch round. Peel off top sheet of paper; invert dough into 9 1/2-inch-diameter deep-dish glass pie dish. Peel off paper. Fold under overhanging dough to form double-thick edge. Crimp edge. Roll out remaining dough disk on lightly floured surface to 1/8-inch-thick round. Using 3-inch-long leaf cookie cutter, cut out leaves. Using knife, mark veins in leaves. Slightly mound filling in pie dish. Arrange leaves around edge of pie and all over top, overlapping decoratively. Brush pastry all over with buttermilk.
Place pie on baking sheet. Bake 45 minutes. Cover pie with foil and continue baking until juices bubble thickly and crust browns, about 35 minutes more. Transfer pie to rack and cool 1 hour. Serve warm or at room temperature with ice cream.
Contributed by Terry B.
Thanks to the native Wampanoags, the Pilgrims who landed at Plymouth Rock in 1620 were quickly introduced to such important New World foods as cranberries and corn. The newcomers returned the favor by planting apples, which flourished and were soon available in many American varieties. This wonderful holiday pie, with its cornmeal crust and mixed-fruit filling, celebrates that early culinary sharing. It's a delicious combination of some of our most traditional American flavors.Yield: Serves 6
Ingredients:
Crust
2 cups all purpose flour
3/4 cup yellow cornmeal
5 tablespoons sugar
1 1/4 teaspoons pumpkin pie spice
1/2 teaspoon salt
3/4 cup plus 2 tablespoons solid vegetable shortening, room temperature
6 tablespoons (about) buttermilk
Filling
1 cup fresh cranberries
1 cup plus 2 tablespoons sugar
2 teaspoons pumpkin pie spice
3 pounds Pippin apples, peeled, cored, cut into 1/2-inch thick slices
1/2 cup dried currants
5 tablespoons all purpose flour
Buttermilk and Rum raisin ice cream
Preparation:
For crust: Mix first 5 ingredients in processor. Add shortening and cut in until mixture resembles coarse meal. Blend in enough buttermilk by tablespoons to form dough that begins to clump together. Gather dough into ball; divide in half. Flatten each half into disk. Wrap each disk in plastic and chill 45 minutes. (Can be made 1 day ahead.)
For filling: Position rack in lowest third of oven and preheat to 375°F. Coarsely chop cranberries with sugar and pumpkin pie spice in processor. Transfer mixture to large bowl. Add apples, currants and flour and toss well.
Roll out 1 dough disk between sheets of waxed paper to 13-inch round. Peel off top sheet of paper; invert dough into 9 1/2-inch-diameter deep-dish glass pie dish. Peel off paper. Fold under overhanging dough to form double-thick edge. Crimp edge. Roll out remaining dough disk on lightly floured surface to 1/8-inch-thick round. Using 3-inch-long leaf cookie cutter, cut out leaves. Using knife, mark veins in leaves. Slightly mound filling in pie dish. Arrange leaves around edge of pie and all over top, overlapping decoratively. Brush pastry all over with buttermilk.
Place pie on baking sheet. Bake 45 minutes. Cover pie with foil and continue baking until juices bubble thickly and crust browns, about 35 minutes more. Transfer pie to rack and cool 1 hour. Serve warm or at room temperature with ice cream.
Contributed by Terry B.
Pumpkin Pie Recipe
Pumpkin Pie Recipe
http://www.joyofbaking.com/pumpkinpie.html
Ingredients:
Pate Brisee (Short Crust Pastry):
1 1/4 cups (175 grams) all-purpose flour
1/2 teaspoon salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/8 to 1/4 cup (30 - 60 ml) ice water
Pecan and Gingersnap Layer: (optional)
1/4 cup (25 grams) pecans, toasted and ground
1/4 cup (25 grams) gingersnap cookies, crushed
Pumpkin Filling:
3 large eggs
2 cups fresh pumpkin puree or 1 - 15 ounce can (425 grams) pure pumpkin
1/2 cup (120 ml) heavy whipping cream
1/2 cup (110 grams) light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
Maple Whipped Cream:
1 cup (240 ml) heavy whipping cream
1 1/2 tablespoons pure maple syrup
Preparation:
Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour.
After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself. Use a fork to make a decorative border. Alternatively, you can trim the pastry to the edge of the pie pan. With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.) and with a little water, attach them around the lip of the pie pan. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling
Pecan and Gingersnap Layer: Toast pecans in a 350 degree F (180 degree C) oven for 8 minutes or until lightly browned and aromatic. Cool and then place the pecans in a food processor and process until finely ground. Combine the ground pecans with the crushed gingersnap cookies. Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust. Cover and return the pastry to the refrigerator while you make the pumpkin filling.
Increase the oven temperature to 375 degrees F (190 degrees C) and place rack in bottom third of the oven.
Make the Pumpkin Filling: In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills. Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet). (A knife inserted about 1 inch (2.54 cm) from side of pan will come out almost clean.)
Place the baked pie on a wire rack to cool. Serve at room temperature with maple whipped cream. Store any leftovers in the refrigerator.
Makes one 9 inch (23 cm) pie.
Make the Maple Whipped Cream:
Place the heavy whipping cream and maple syrup in bowl of your electric mixer. With the whisk attachment, whip the cream until soft peaks form
Contributed by Terry B.
http://www.joyofbaking.com/pumpkinpie.html
Ingredients:
Pate Brisee (Short Crust Pastry):
1 1/4 cups (175 grams) all-purpose flour
1/2 teaspoon salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/8 to 1/4 cup (30 - 60 ml) ice water
Pecan and Gingersnap Layer: (optional)
1/4 cup (25 grams) pecans, toasted and ground
1/4 cup (25 grams) gingersnap cookies, crushed
Pumpkin Filling:
3 large eggs
2 cups fresh pumpkin puree or 1 - 15 ounce can (425 grams) pure pumpkin
1/2 cup (120 ml) heavy whipping cream
1/2 cup (110 grams) light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
Maple Whipped Cream:
1 cup (240 ml) heavy whipping cream
1 1/2 tablespoons pure maple syrup
Preparation:
Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour.
After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself. Use a fork to make a decorative border. Alternatively, you can trim the pastry to the edge of the pie pan. With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.) and with a little water, attach them around the lip of the pie pan. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling
Pecan and Gingersnap Layer: Toast pecans in a 350 degree F (180 degree C) oven for 8 minutes or until lightly browned and aromatic. Cool and then place the pecans in a food processor and process until finely ground. Combine the ground pecans with the crushed gingersnap cookies. Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust. Cover and return the pastry to the refrigerator while you make the pumpkin filling.
Increase the oven temperature to 375 degrees F (190 degrees C) and place rack in bottom third of the oven.
Make the Pumpkin Filling: In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills. Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet). (A knife inserted about 1 inch (2.54 cm) from side of pan will come out almost clean.)
Place the baked pie on a wire rack to cool. Serve at room temperature with maple whipped cream. Store any leftovers in the refrigerator.
Makes one 9 inch (23 cm) pie.
Make the Maple Whipped Cream:
Place the heavy whipping cream and maple syrup in bowl of your electric mixer. With the whisk attachment, whip the cream until soft peaks form
Contributed by Terry B.
Maple Pumpkin Pie with Walnut Crust
For the crust
1 cup walnuts, toasted lightly and cooled
2 Tbsp firmly packed dark brown sugar
1 cup all-purpose flour
3/4 stick (6 Tbsp/ 90 grams) cold unsalted butter, cut into bits
1/2 tsp salt
raw rice for weighing the shell
Make the crust:
In a food processor, grind coarse the walnuts with the sugar and transfer the mixture to a bowl. In the food processor blend together the flour, the butter and the salt until the mixture resembles meal and add it to the mixture. Add 3 Tbsp ice water, toss the mixture until the water is incorporated, and press the dough onto the bottom and up the side of a 10-inch pie plate, crimping the edge decoratively. Prick the crust with fork and chill for 30 minutes. The crust may be made 2 weeks in advance and kept wrapped well and frozen.
Preheat the oven to 425 F (200 Celsius). Line the crust with foil, fill the foil with the rice, and bake the crust in the middle of the oven for 7 minutes. Remove the rice and foil carefully, bake the crust for 5 minutes more, and let it cool.
Reduce the oven temp to 350 F (175 Celsius).
For the filling:
2 1/2 cups canned pumpkin puree (I use fresh pureed pumpkin, too)
1 cup half and half (slagroom?)
4 large eggs, beaten lightly
1/2 cup firmly packed dark brown sugar
3/4 cup pure maple syrup (preferably dark)
1 1/2 tsp maple extract (I use a really good vanilla)
1 1/2 tsp cinnamon
1 1/2 tsp ground ginger
1/4 tsp ground allspice
1/2 tsp salt
Make the filling:
In a large bowl whisk together the pumpkin puree, the half and half, the eggs, the sugar, the maple syrup, the maple extract, the cinnamon, the ginger, the allspice, and the salt until the filling is smooth.
Pour the filling into the crust, bake the pie in the middle of the oven for 55 minutes to 1 hour, or until it is just set in the middle, and let it cool on a rack.
Serve the pie topped with whipped cream and drizzled with maple syrup.
Contributed by Terri Thompson-Burgers
1 cup walnuts, toasted lightly and cooled
2 Tbsp firmly packed dark brown sugar
1 cup all-purpose flour
3/4 stick (6 Tbsp/ 90 grams) cold unsalted butter, cut into bits
1/2 tsp salt
raw rice for weighing the shell
Make the crust:
In a food processor, grind coarse the walnuts with the sugar and transfer the mixture to a bowl. In the food processor blend together the flour, the butter and the salt until the mixture resembles meal and add it to the mixture. Add 3 Tbsp ice water, toss the mixture until the water is incorporated, and press the dough onto the bottom and up the side of a 10-inch pie plate, crimping the edge decoratively. Prick the crust with fork and chill for 30 minutes. The crust may be made 2 weeks in advance and kept wrapped well and frozen.
Preheat the oven to 425 F (200 Celsius). Line the crust with foil, fill the foil with the rice, and bake the crust in the middle of the oven for 7 minutes. Remove the rice and foil carefully, bake the crust for 5 minutes more, and let it cool.
Reduce the oven temp to 350 F (175 Celsius).
For the filling:
2 1/2 cups canned pumpkin puree (I use fresh pureed pumpkin, too)
1 cup half and half (slagroom?)
4 large eggs, beaten lightly
1/2 cup firmly packed dark brown sugar
3/4 cup pure maple syrup (preferably dark)
1 1/2 tsp maple extract (I use a really good vanilla)
1 1/2 tsp cinnamon
1 1/2 tsp ground ginger
1/4 tsp ground allspice
1/2 tsp salt
Make the filling:
In a large bowl whisk together the pumpkin puree, the half and half, the eggs, the sugar, the maple syrup, the maple extract, the cinnamon, the ginger, the allspice, and the salt until the filling is smooth.
Pour the filling into the crust, bake the pie in the middle of the oven for 55 minutes to 1 hour, or until it is just set in the middle, and let it cool on a rack.
Serve the pie topped with whipped cream and drizzled with maple syrup.
Contributed by Terri Thompson-Burgers
Kentucky Derby Pie Recipe
INGREDIENTS:
Single pie crust, which you can make from your very own recipe. If you're too rushed for that, we recommend those wonderful Pillsbury crusts that you merely have to put in the pie pan and crimp! Find them in the refrigerated biscuit section of the supermarket.
Filling:
1/2 cup butter, melted and cooled
2 eggs
1 cup sugar
1/2 cup all-purpose flour
1 cup semi-sweet chocolate chips
1 1/2 cups chopped pecans
2 tablespoons Kentucky Bourbon or vanilla
Beat eggs with cooled butter. Add flour & sugar. Beat until mixed well. Stir in pecans, chocolate & bourbon. Pour mixture into pie shell. Bake at 350° for about 30 minutes, or until set. Serve with fresh whipped cream or vanilla ice cream, or both!
Contributed by Meg Brew-Termote
Single pie crust, which you can make from your very own recipe. If you're too rushed for that, we recommend those wonderful Pillsbury crusts that you merely have to put in the pie pan and crimp! Find them in the refrigerated biscuit section of the supermarket.
Filling:
1/2 cup butter, melted and cooled
2 eggs
1 cup sugar
1/2 cup all-purpose flour
1 cup semi-sweet chocolate chips
1 1/2 cups chopped pecans
2 tablespoons Kentucky Bourbon or vanilla
Beat eggs with cooled butter. Add flour & sugar. Beat until mixed well. Stir in pecans, chocolate & bourbon. Pour mixture into pie shell. Bake at 350° for about 30 minutes, or until set. Serve with fresh whipped cream or vanilla ice cream, or both!
Contributed by Meg Brew-Termote
Cherry Pie Recipe
Ingredients
• 4 cups cherries, pitted (I used cherries in jars; need to drain really well or it will be soggy)
• 1 cup sugar (1 1/4 cups for sour cherries) (I used _ - _ cup sugar and was enough!)
• 1/4 cup flour
• 1/2 teaspoon cinnamon
• pastry for a double-crust 9-inch pie
Directions
Mix ingredients for filling.
Place in pastry-lined pie pan.
Put top crust on. Cut vent slits in top crust, and flute edges.
Brush with milk and sprinkle with sugar.
Bake at 425°F for 25 minutes, reduce heat to 350°F and bake for 25-30 minutes more.
TIP: put sugar, flour and cinnamon in a large zip-loc bag. Add the cherries and toss to coat. This coats them more even than doing it in a bowl and the filling is firmer.
Contributed by Susan Ailleris
• 4 cups cherries, pitted (I used cherries in jars; need to drain really well or it will be soggy)
• 1 cup sugar (1 1/4 cups for sour cherries) (I used _ - _ cup sugar and was enough!)
• 1/4 cup flour
• 1/2 teaspoon cinnamon
• pastry for a double-crust 9-inch pie
Directions
Mix ingredients for filling.
Place in pastry-lined pie pan.
Put top crust on. Cut vent slits in top crust, and flute edges.
Brush with milk and sprinkle with sugar.
Bake at 425°F for 25 minutes, reduce heat to 350°F and bake for 25-30 minutes more.
TIP: put sugar, flour and cinnamon in a large zip-loc bag. Add the cherries and toss to coat. This coats them more even than doing it in a bowl and the filling is firmer.
Contributed by Susan Ailleris
The Carrot Cake Recipe
20cm round baking pan; 1.5-2 hours at 150C
1.
175 g dark brown (basterd) sugar
175g light brown (basterd) sugar
55ml sour cream
3 eggs
175ml sunflower oil
2 teaspoons vanilla essence
2.
250g wholewheat (volkoren) flour
1 teasp nutmeg
2 teasp cinnamon
1 teasp baking soda
300g grated carrots
75g coconut
Topping
110 g cream cheese
50g powdered sugar
50g butter
juice of 1/2 lemon
Mix first ingredients in one bowl, mix second ingredients in another bowl, mix both together, put in pan and put in oven. Ice when cooled.
1.
175 g dark brown (basterd) sugar
175g light brown (basterd) sugar
55ml sour cream
3 eggs
175ml sunflower oil
2 teaspoons vanilla essence
2.
250g wholewheat (volkoren) flour
1 teasp nutmeg
2 teasp cinnamon
1 teasp baking soda
300g grated carrots
75g coconut
Topping
110 g cream cheese
50g powdered sugar
50g butter
juice of 1/2 lemon
Mix first ingredients in one bowl, mix second ingredients in another bowl, mix both together, put in pan and put in oven. Ice when cooled.
Walnut Pear Sour Cream Cake
Prep: 30 mins
Bake: 55 mins
Serves 12
1 cup broken walnuts
1/3 cup packed brown sugar
1 tsp. ground cinnamon
1/4 cup butter
1/3 cup all-purpose flour
2 medium pears, peeled, cored and sliced (about 2 cups)
2 tsp. lemon juice
1 3/4 cups all-purpose flour (+ 2 tbsp if you're using Dutch flour)
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup granulated sugar
1 tsp. vanilla
2 eggs
1 8-oz. carton sour cream
1/2 cup broken walnuts (optional)
Note: for extra "wow" add whipped cream, edible fowers, fresh fig and fresh bay leaves to each serving.
Preheat oven to 350 degrees.
Grease a 9-inch springform pan or 9x9x2-inch baking pan.
Combine the 1 cup nuts, brown sugar, and cinnamon. For topping, cut the 1/4 cup butter into 1/3 cup flour to make coarse crumbs. Stir in 3/4 cup of the nut mixture. Set nut mixture and topping aside.
Toss pears with lemon juice; set aside. In a medium bowl combine the 1 3/4 cups flour, baking powder, soda, and salt; set aside. In a large bowl beat 1/2 cup butter with electric mixer 30 seconds. Beat in granulated sugar and vanilla. Add eggs, one at a time, beating well after each. Add flour mixture and sour cream alternately to batter. Beat on low speed after each addition until combined.
Spread 2/3 batter into the prepared pan. Sprinkle with reserved nut mixture. layer pears over top. Gently spread remaining batter of pears. Sprinke with reserved topping. Bake 10 minutes. for a chunky top, sprinkle with 1/2 cup more nuts. Bake 45 to 50 minutes more or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a rack 10 minutes. Remove side of springform pan. Cool at least 1 hour. Serve warm with whipped cream, if desired.
History: With these ingredients, Stephanie Hurt of Greencastle, Indiana, baked a cake for her town's 1999 Heritage Fair Baker's Challenge and garnered first place in the cake division. "Pearfect" for breakfast, coffee break, or dessert, it will bring praises galore from your own tough judges. This cake is one of over 50 recipes that appear in the premier issue of the new Better Homes and Gardens Hometown Cooking magazine. Every issue will showcase the best-of-the-best recipes from hometown cookbooks across America, along with the delightful people who share the recipes.
Bake: 55 mins
Serves 12
1 cup broken walnuts
1/3 cup packed brown sugar
1 tsp. ground cinnamon
1/4 cup butter
1/3 cup all-purpose flour
2 medium pears, peeled, cored and sliced (about 2 cups)
2 tsp. lemon juice
1 3/4 cups all-purpose flour (+ 2 tbsp if you're using Dutch flour)
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup granulated sugar
1 tsp. vanilla
2 eggs
1 8-oz. carton sour cream
1/2 cup broken walnuts (optional)
Note: for extra "wow" add whipped cream, edible fowers, fresh fig and fresh bay leaves to each serving.
Preheat oven to 350 degrees.
Grease a 9-inch springform pan or 9x9x2-inch baking pan.
Combine the 1 cup nuts, brown sugar, and cinnamon. For topping, cut the 1/4 cup butter into 1/3 cup flour to make coarse crumbs. Stir in 3/4 cup of the nut mixture. Set nut mixture and topping aside.
Toss pears with lemon juice; set aside. In a medium bowl combine the 1 3/4 cups flour, baking powder, soda, and salt; set aside. In a large bowl beat 1/2 cup butter with electric mixer 30 seconds. Beat in granulated sugar and vanilla. Add eggs, one at a time, beating well after each. Add flour mixture and sour cream alternately to batter. Beat on low speed after each addition until combined.
Spread 2/3 batter into the prepared pan. Sprinkle with reserved nut mixture. layer pears over top. Gently spread remaining batter of pears. Sprinke with reserved topping. Bake 10 minutes. for a chunky top, sprinkle with 1/2 cup more nuts. Bake 45 to 50 minutes more or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a rack 10 minutes. Remove side of springform pan. Cool at least 1 hour. Serve warm with whipped cream, if desired.
History: With these ingredients, Stephanie Hurt of Greencastle, Indiana, baked a cake for her town's 1999 Heritage Fair Baker's Challenge and garnered first place in the cake division. "Pearfect" for breakfast, coffee break, or dessert, it will bring praises galore from your own tough judges. This cake is one of over 50 recipes that appear in the premier issue of the new Better Homes and Gardens Hometown Cooking magazine. Every issue will showcase the best-of-the-best recipes from hometown cookbooks across America, along with the delightful people who share the recipes.
Easy Lord Baltimore Cake
Ingredient
1 pack 2-layer-size yellow cake mix
1 teaspoon Orange extract
1 cup Sugar
1 teaspoon Cream of tartar
1 cup Water
dash Salt
3 Egg whites
1 teaspoon Vanilla
1 cup Crumbled soft coconut macaroons (3 cookies)
1 cup Chopped pecans
1 cup Chopped, drained, marachino cherries
CAKE FROSTING Prepare cake mix according to package directions EXCEPT add orange extract. Divide batter into three greased and floured 9" round baking pans. Bake at 350 F 14-16 minutes. Cool 10 minutes, remove layers from pans. Cool on racks Mix sugar, cream of tartar,water and salt. Bring to boiling, stir until sugar is dissolved. SLOWLY add sugar to egg whites, beat with electric mixer until stiff peaks form, about 7 minutes. Beat in vanilla. To 2 cups of frosting add remaining ingredients. Spread first layer of cake with half of the fruit frosting, cover with second layer. Spread with remaining fruit mixture. Top with third layer. Frost entire cake with remaining plain frosting. Posted to MM-Recipes Digest V4 #2 by Beynong@... on Jan 3, 1999
1 pack 2-layer-size yellow cake mix
1 teaspoon Orange extract
1 cup Sugar
1 teaspoon Cream of tartar
1 cup Water
dash Salt
3 Egg whites
1 teaspoon Vanilla
1 cup Crumbled soft coconut macaroons (3 cookies)
1 cup Chopped pecans
1 cup Chopped, drained, marachino cherries
CAKE FROSTING Prepare cake mix according to package directions EXCEPT add orange extract. Divide batter into three greased and floured 9" round baking pans. Bake at 350 F 14-16 minutes. Cool 10 minutes, remove layers from pans. Cool on racks Mix sugar, cream of tartar,water and salt. Bring to boiling, stir until sugar is dissolved. SLOWLY add sugar to egg whites, beat with electric mixer until stiff peaks form, about 7 minutes. Beat in vanilla. To 2 cups of frosting add remaining ingredients. Spread first layer of cake with half of the fruit frosting, cover with second layer. Spread with remaining fruit mixture. Top with third layer. Frost entire cake with remaining plain frosting. Posted to MM-Recipes Digest V4 #2 by Beynong@... on Jan 3, 1999
Best hot crab dip
Ingredients
• 2 cups crabmeat
• 1 cup sour cream
• 1 (8 ounce) package cream cheese, softened
• 1 cup buttermilk
• 1 cup mayonnaise
• 1 cup shredded Monterey Jack cheese
• 1 cup white Cheddar cheese
• 1/2 cup capers, drained
• 2 (8 ounce) cans artichoke hearts, drained and chopped
• 2 tablespoons minced garlic
• 1/2 teaspoon ground black pepper, or to taste
• 1/2 teaspoon dried dill, or to taste
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon Old Bay Seasoning TM, or to taste
• 1 (8 ounce) round loaf sourdough bread
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch square baking pan.
2. In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning TM.
3. Bake in preheated oven until top is crusty, about 15 to 20 minutes.
4. Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.
• 2 cups crabmeat
• 1 cup sour cream
• 1 (8 ounce) package cream cheese, softened
• 1 cup buttermilk
• 1 cup mayonnaise
• 1 cup shredded Monterey Jack cheese
• 1 cup white Cheddar cheese
• 1/2 cup capers, drained
• 2 (8 ounce) cans artichoke hearts, drained and chopped
• 2 tablespoons minced garlic
• 1/2 teaspoon ground black pepper, or to taste
• 1/2 teaspoon dried dill, or to taste
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon Old Bay Seasoning TM, or to taste
• 1 (8 ounce) round loaf sourdough bread
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch square baking pan.
2. In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning TM.
3. Bake in preheated oven until top is crusty, about 15 to 20 minutes.
4. Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.
Hot Crab Dip
Ingredients:
1/2 pound Maryland crabmeat
8 ounces cream cheese, softened
1/2 cup sour cream
2 tbsp. mayonnaise
1 tbsp. lemon juice
1 1/4 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1/4 cup grated cheddar cheese
pinch garlic salt
paprika, for garnish
Instructions:
Remove cartilage from crabmeat. In a large bowl, mix cream cheese, sour cream, may, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tbsp. of grated cheese. Fold crabmeat into mixture.
Pour mixture into a 1 quart casserole dish. Top with remaining cheese. Bake at 325° until mixture is bubbly and browned on top, about 30 minutes. Serve with crackers. Makes about 4 cups of dip.
Courtesy Maryland Department of Agriculture
1/2 pound Maryland crabmeat
8 ounces cream cheese, softened
1/2 cup sour cream
2 tbsp. mayonnaise
1 tbsp. lemon juice
1 1/4 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1/4 cup grated cheddar cheese
pinch garlic salt
paprika, for garnish
Instructions:
Remove cartilage from crabmeat. In a large bowl, mix cream cheese, sour cream, may, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tbsp. of grated cheese. Fold crabmeat into mixture.
Pour mixture into a 1 quart casserole dish. Top with remaining cheese. Bake at 325° until mixture is bubbly and browned on top, about 30 minutes. Serve with crackers. Makes about 4 cups of dip.
Courtesy Maryland Department of Agriculture
Monday, January 31, 2011
Susan's Dip
-1 Tub 0% greek yogurt (the bigger one, think it's 500g?). Can also use full fat yogurt
-1 Tablespoon mayonnaise
-1 Teaspoon dijon mustard
-Chopped fresh mixed herbs - any combination of basil, koriander (not too much as it's strong), parsley, chives and mint (just a bit). Or whatever you like!
-Sliver of white or red onion, chopped very small
-Tiny bit of crushed garlic
-Salt and pepper
Mix it up, that's it! I normally put it together as above and then add things as I think they are needed (more mustard, more chives, salt, etc) to make it to taste. Pretty much every ingredient is optional - just add or leave out to taste (garlic can be overpowering, but just a tad can bring out the flavor).
From: Susan
-1 Tablespoon mayonnaise
-1 Teaspoon dijon mustard
-Chopped fresh mixed herbs - any combination of basil, koriander (not too much as it's strong), parsley, chives and mint (just a bit). Or whatever you like!
-Sliver of white or red onion, chopped very small
-Tiny bit of crushed garlic
-Salt and pepper
Mix it up, that's it! I normally put it together as above and then add things as I think they are needed (more mustard, more chives, salt, etc) to make it to taste. Pretty much every ingredient is optional - just add or leave out to taste (garlic can be overpowering, but just a tad can bring out the flavor).
From: Susan
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