1/2 cup butter
1 1/2 cup sugar
1 cup buttermilk (or 1 cup milk with 1 TBSP white vinegar- let sit 5 min)
2 TBSP light corn syrup
1 tsp baking soda
2 tsp vanilla
Combine first five ingredients in saucepan and let boil for 7 minutes. Remove from heat and stir in vanilla.
Friday, March 8, 2013
Sunday, February 10, 2013
Baguettes
***Perfect for adding garlic butter and cheese***
Ingredients:
1 cup warm water
1 TBSP honey
2 1/4 tsp yeast
3 cups flour
1 tsp salt
In mixing bowl, add water, honey, and yeast. Let proof for five minutes. Combine flour and salt and add to activated yeast in 1/4 cup increments, (if using a KitchenAid, keep set on "stir" setting) until dough has formed and the sides of the bowl are relatively clean. Let the mixer "knead" the dough on the stir setting for five minutes. Place the dough in a greased bowl
, cover, and let rise for one hour. Punch dough down and separate into two portions. Roll into a baguette the length of your baking sheet. If you twist the dough, it tends to not shrink. Cover both loaves and let rise 30 minutes in a warm area. Bake at 350 for 20 minutes. Brush with melted butter and bake for additional 5 minutes or until the tops are browned.
Ingredients:
1 cup warm water
1 TBSP honey
2 1/4 tsp yeast
3 cups flour
1 tsp salt
In mixing bowl, add water, honey, and yeast. Let proof for five minutes. Combine flour and salt and add to activated yeast in 1/4 cup increments, (if using a KitchenAid, keep set on "stir" setting) until dough has formed and the sides of the bowl are relatively clean. Let the mixer "knead" the dough on the stir setting for five minutes. Place the dough in a greased bowl
, cover, and let rise for one hour. Punch dough down and separate into two portions. Roll into a baguette the length of your baking sheet. If you twist the dough, it tends to not shrink. Cover both loaves and let rise 30 minutes in a warm area. Bake at 350 for 20 minutes. Brush with melted butter and bake for additional 5 minutes or until the tops are browned.
Thursday, February 7, 2013
Red Velvet Cheesecake Cookies
For the cookies:
1 box red velvet cake mix
2 TBSP flour
2 eggs
1/2 cup canola oil
Splash of vanilla extract
In mixing bowl, combine all ingredients to form a dough. It will be oily. From into a ball, wrap in plastic and chill for two hours.
For the filling:
4oz cream cheese, softened
2 cups powdered sugar
1 tsp vanilla extract
In mixing bowl, combine all ingredients until smooth. Spoon out small portions (about a tsp) into balls onto wax or parchment paper and freeze for two hours.
Preheat oven to 350. Line baking sheet with silicone mat or parchment paper. Take dough (about 1/8 cup and flatten in hand. Place frozen filling in center and wrap dough around it. Bake for 11 minutes or until cookie starts to crack. Keep on sheet for five minutes before transferring to a cooling rack.
Drizzle melted white chocolate on top to decorate.
1 box red velvet cake mix
2 TBSP flour
2 eggs
1/2 cup canola oil
Splash of vanilla extract
In mixing bowl, combine all ingredients to form a dough. It will be oily. From into a ball, wrap in plastic and chill for two hours.
For the filling:
4oz cream cheese, softened
2 cups powdered sugar
1 tsp vanilla extract
In mixing bowl, combine all ingredients until smooth. Spoon out small portions (about a tsp) into balls onto wax or parchment paper and freeze for two hours.
Preheat oven to 350. Line baking sheet with silicone mat or parchment paper. Take dough (about 1/8 cup and flatten in hand. Place frozen filling in center and wrap dough around it. Bake for 11 minutes or until cookie starts to crack. Keep on sheet for five minutes before transferring to a cooling rack.
Drizzle melted white chocolate on top to decorate.
Sunday, February 3, 2013
Strawberry Pretzel Salad
Ingredients:
2 cups crushed pretzels
3/4 cup melted butter
3 TBSP sugar
2 cups whipped topping
1 pkg cream cheese, softened
1 cup sugar
2 pkg (3oz) strawberry gelatin
2 cups boiling water
2 pkg (16oz) frozen strawberries
Instructions:
Combine pretzels, melted butter and 3 TBSP sugar and press into an ungreased 9x13 pan. Bake at 350 for 10 minutes. Cool.
For filling: Mix with beater the whipped topping, cream cheese, and remaining sugar until smooth. Spread over pretzel crust and chill.
To make strawberry topping add the gelatin to the boiling water until dissolved, mix in strawberries. Chill until partially set and the spoon carefully over filling. Chill for at least four hours until serving.
2 cups crushed pretzels
3/4 cup melted butter
3 TBSP sugar
2 cups whipped topping
1 pkg cream cheese, softened
1 cup sugar
2 pkg (3oz) strawberry gelatin
2 cups boiling water
2 pkg (16oz) frozen strawberries
Instructions:
Combine pretzels, melted butter and 3 TBSP sugar and press into an ungreased 9x13 pan. Bake at 350 for 10 minutes. Cool.
For filling: Mix with beater the whipped topping, cream cheese, and remaining sugar until smooth. Spread over pretzel crust and chill.
To make strawberry topping add the gelatin to the boiling water until dissolved, mix in strawberries. Chill until partially set and the spoon carefully over filling. Chill for at least four hours until serving.
Buffalo Chicken Sliders
***in honor of SuperBowl Sunday, here's my latest recipe attempt! I love the concept of buffalo wings, but I'm a picky chicken eater and hate all the work to eat wings or drumsticks for the amount of meat you get, so when I saw this is the Food Network magazine, I was psyched to try it!***
Mix together:
2 cups cooked, warm shredded chicken
1/4 cup sour cream
1/4 cup Frank's hot sauce (I like it a little hotter so I'd add more next time...you be the judge)
Serve on buns with celery sticks and blue cheese crumbles!
Mix together:
2 cups cooked, warm shredded chicken
1/4 cup sour cream
1/4 cup Frank's hot sauce (I like it a little hotter so I'd add more next time...you be the judge)
Serve on buns with celery sticks and blue cheese crumbles!
Wednesday, January 9, 2013
Samoa Cookie Bars
***Love Girl Scout cookies?***
Ingredients:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla
2 cups flour
1/4 tsp salt
3 cups coconut
12 oz caramels
20 oz chocolate chips
3 TBSP milk
Instructions:
Preheat oven to 350.
In mixing bowl, cream butter and sugar. Add in egg and vanilla. Mix until well combined. Stir in flour and salt. The mixture may be crumbly, that is ok.
Press cookie dough into a 9x13 pan (greased). Bake for 20-25 minutes or until the edges are golden brown. Allow to cool.
Toast coconut on baking sheet in a 300 degree oven for about 10 minutes, stirring occasionally.
In a microwave safe bowl, place unwrapped caramels and the milk, heating in 30 second intervals until the caramels are melted and are smooth. Mix in the toasted coconut and spread over cookie crust.
Allow caramel/coconut mixture to cool before cutting into desired sized bars.
Melt chocolate chips in microwave until smooth. Dip the bottoms of the cookie bars in the melted chocolate and place on waxed paper. Use remaining melted chocolate to decorate tops of bars.
Once chocolate is set, serve and enjoy!
Ingredients:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla
2 cups flour
1/4 tsp salt
3 cups coconut
12 oz caramels
20 oz chocolate chips
3 TBSP milk
Instructions:
Preheat oven to 350.
In mixing bowl, cream butter and sugar. Add in egg and vanilla. Mix until well combined. Stir in flour and salt. The mixture may be crumbly, that is ok.
Press cookie dough into a 9x13 pan (greased). Bake for 20-25 minutes or until the edges are golden brown. Allow to cool.
Toast coconut on baking sheet in a 300 degree oven for about 10 minutes, stirring occasionally.
In a microwave safe bowl, place unwrapped caramels and the milk, heating in 30 second intervals until the caramels are melted and are smooth. Mix in the toasted coconut and spread over cookie crust.
Allow caramel/coconut mixture to cool before cutting into desired sized bars.
Melt chocolate chips in microwave until smooth. Dip the bottoms of the cookie bars in the melted chocolate and place on waxed paper. Use remaining melted chocolate to decorate tops of bars.
Once chocolate is set, serve and enjoy!
Roasted Red Pepper Soup
Ingredients:
2 TBSP extra virgin olive oil
2 large potatoes, peeled and cut into small pieces
2 stalks celery, chopped
2 shallots, chopped (or 1/2 red onion)
Salt and pepper to season
1 (12oz) jar roasted red peppers, drained and rinsed
5 sun dried tomatoes
4 cups chicken broth
2/3 cup sour cream
1/4 cup chopped fresh cilantro
Shredded pepper jack cheese
Instructions:
Heat the olive oil in a large pot over medium high heat. Add the potatoes, celery, and shallots, 1/2 tsp salt and pepper to taste and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes.
Add the red peppers, tomatoes, chicken broth, and 1 cup water. Cover and bring to a simmer, the uncover and cook until the potatoes are tender, about 15 minutes.
Use an immersion blender or use a blender and purée the soup and sour cream until smooth.
Serve with cilantro and shredded cheese.
2 TBSP extra virgin olive oil
2 large potatoes, peeled and cut into small pieces
2 stalks celery, chopped
2 shallots, chopped (or 1/2 red onion)
Salt and pepper to season
1 (12oz) jar roasted red peppers, drained and rinsed
5 sun dried tomatoes
4 cups chicken broth
2/3 cup sour cream
1/4 cup chopped fresh cilantro
Shredded pepper jack cheese
Instructions:
Heat the olive oil in a large pot over medium high heat. Add the potatoes, celery, and shallots, 1/2 tsp salt and pepper to taste and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes.
Add the red peppers, tomatoes, chicken broth, and 1 cup water. Cover and bring to a simmer, the uncover and cook until the potatoes are tender, about 15 minutes.
Use an immersion blender or use a blender and purée the soup and sour cream until smooth.
Serve with cilantro and shredded cheese.
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