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Potatoes Dauphinoise

potatoes Dauphinoise http://www.recipetineats.com/julia-childs-potato-dauphinois-gratin-potato-bake/

Of all the ways to cook potato, this is my absolute favourite. Potato + cream + cheese with a hint of garlic and thyme created by the French = pure heaven. This recipe is based on Julia Child's recipe, the queen of French Cooking. The original recipe calls for gruyere cheese which is quite expensive here in Australia so I usually substitute with tasty or cheddar, or any other great melting cheese.

Serves: 4 - 6 (15 min prep, 45 min baking, reheats very well)

INGREDIENTS
2 lb /1 kg starchy potatoes (Note 1)
½ clove unpeeled garlic
4 tablespoons butter, chopped into small cubes (Note 3)
1 teaspoon salt
⅛ teaspoon pepper
1½ cups grated gruyere cheese (or tasty or cheddar)
1½ cups cream
2 tsp thyme leaves (optional - but highly recommended)

INSTRUCTIONS

Preheat oven to 350F/180C.

Rub a baking dish or round skillet (square 21 x 21 cm / 8 x 8" or round 23 cm / 9" diameter) with the cut garlic, then smear with 1 tbsp of butter.

Peel the potatoes and slice them ⅛"/3 mm thick. Or use a slicer - makes the job much faster!

Spread ⅓ of the potatoes in the dish, then scatter over ⅓ of the cream, salt, pepper, cheese, thyme and butter (Note 3).

Repeat for the 2nd and third layer, finishing with the cheese.

Cover with lid or foil, and bake for 1 hour to 1 hr 15 min or until the potatoes is soft (use a knife to test), then remove the foil and bake for a further 10 until the top is bubbly and golden. Rest for 10 minutes before serving.

NOTES
1. You need to use starchy potatoes as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the top. The best to use are Russet (common in the US), Dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia) still works great.


2. To make ahead: After trying various ways during the course of 2016, I have found that the best way to make ahead is to assemble it all EXCEPT for the final layer of cheese. Cover with foil and bake until potato is soft. Let cool then drizzle with a bit of extra cream, top with cheese, refrigerate until required. Reheat covered in foil in a 180C/350F oven for 20 - 35 min or until hot, then remove foil and bake until cheese is golden. To speed things up you can microwave it then pop it in the oven (this is dense so takes quite a while to reheat in the oven, depends on depth of baking dish you use).

3. You could just melt the butter and drizzle. I've written the recipe the way it is traditionally made.

NUTRITION INFORMATION
Serving size: 110g Calories: 167 cal Fat: 10g Saturated fat: 6.0g Unsaturated fat: 4.0g Trans fat: 0g Carbohydrates: 14.2g Sugar: 1.6g Sodium: 281mg Fiber: 2.1g Protein: 5.7g Cholesterol: 31mg
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It says:
These are super easy to make, and come with a sweet and salty combination of flavors that we absolutely go nuts for! A crisp cookie base is covered with a chewy filling, and that chewy filling is topped with a delightfully delicious swirl of caramel and nuts. Our secret here is to toast the nuts before they go on top of the bars. Toasting really brings out that nutty flavor and makes the cookie taste a little more decadent and rich than it would otherwise.


Chewy Nutty Squirrel Bars

chewy nutty squirrel bars
http://12tomatoes.com/chewy-nutty-squirrel-bars/?utm_source=glp-12t&utm_medium=social-fb&utm_content=Link&utm_term=&utm_campaign=chewy-nutty-squirrel-bars

40 minutes to prepare 24-32 bars

Ingredients

2 sticks unsalted butter, softened and divided
1 cup powdered sugar
1 ¼ cup flour
⅓ cup cocoa powder
1 (14 oz) can sweetened condensed milk
2 teaspoons vanilla
1 cup caramel baking chips
½ cup chopped almonds, pecans or walnuts
4 tablespoons heavy cream
1 teaspoon salt

Preparation

Set aside 2 tablespoons of butter.

Preheat oven to 350°F. Line a 9x13-inch baking dish with parchment paper.

In a large bowl, beat sugar and 1 ¾ sticks butter until fluffy. Slowly add cocoa powder and flour and mix until well incorporated.

Transfer batter to baking dish. Press to spread around baking dish. Bake for 15 minutes.

In a medium saucepan on low heat, melt 2 tablespoons butter with sweetened condensed milk. Stir until thickened, remove from heat and add vanilla. Pour sauce over top of baked crust. Return to oven and bake until golden brown, 8-10 minutes.

Toast nuts in a dry pan until fragrant. Cool slightly then rough chop and set aside.

Melt caramel chips in microwave with 4 tablespoons heavy cream; 30 second intervals, stirring each time, for 2 minutes. Fold nuts and salt into caramel sauce, and pour over top and spread out to edges. Cool completely before cutting into bars.
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Creamy Lemon Squares
http://www.marthastewart.com/337330/creamy-lemon-squares

The lemon bars of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for a buttery shortbread crust.

PREP: 15 MINS TOTAL TIME: 45 MINS YIELD: MAKES 16

INGREDIENTS

Crust
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1/2 cup confectioners' sugar, plus more for dusting
1/4 teaspoon salt
1 cup all-purpose flour, (spooned and leveled)

Filling
4 large egg yolks
1 can (14 ounces) sweetened condensed milk
3/4 cup fresh lemon juice (from about 3 lemons)

DIRECTIONS

Preheat oven to 350 degrees.
Butter an 8-inch square baking pan.
Line bottom with parchment paper, leaving an overhang on two sides; butter paper.

Make crust:
Using an electric mixer, beat butter, sugar, and salt until light and fluffy.
Add flour, and mix on low just until combined.
Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork.
Bake until lightly golden, 15 to 20 minutes.

Make filling:
In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth.
Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes.
Cool completely in pan.
Refrigerate until filling is firm, about 2 hours or up to 3 days.
Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.
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Pineapple Lemonade
http://woorldcooking.blogspot.com/2016/03/pineapple-lemonade.html

This punch is delicious!

Ingredients:
1 Cup Countrytime Lemonade Mix
3 Cups Cold water
1 Can of chilled pineapple juice ( 46 oz)
2 Cans of Sprite

Mix all ingredients and add in lemon slices ( if you wish) and ice.


Pineapple Lemonade
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Grandma’s Old Fashioned Custard Style Rice Pudding
http://recipepatch.com/no-one-will-ever-get-bored-grandmas-old-fashioned-custard-style-rice-pudding/


Ingredients

4 eggs

3/4 cup sugar

3 cups milk

1 cup heavy cream

2 tsp vanilla

1 1/2 tsp cinnamon

3 cups cooked, cooled, rice (leftover rice works great!)

1 cup raisins


Instructions

Preheat oven to 350 degrees F.

Beat the eggs and sugar together. Slowly pour in the milk and cream and mix well. Add the vanilla and cinnamon and mix well. Add the rice and raisins and stir to combine. Pour mixture into a greased casserole dish.

Place the filled casserole dish inside a larger, oven-proof dish. Add about 2 inches of water to the larger pan (or enough to fill about halfway up the side of the rice pudding dish). This method will help the pudding to have a custard texture.

Bake for 30 minutes. Gently stir. Bake for an additional 30 minutes or until a knife inserted comes out clean. Serve warm.

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Good with Ham, Turkey leftovers

Honey-Mustard Cranberry Sauce
Read more... )
********************
CRANBERRY MUSTARD
BON APPÉTIT DECEMBER 2002 YIELD---Makes about 2 1/2 cups
http://www.epicurious.com/recipes/food/views/cranberry-mustard-107505

Read more... )
~~~~~~~~~~~~~~~~~~~~~~
Cranberry Honey Mustard
Recipe by Aroostook Makes about 3 1/3 cups.
http://www.food.com/recipe/cranberry-honey-mustard-84242

Read more... )

#####################

Cranberry Honey Mustard
By Kathie N. Lapcevic of homespunseasonalliving.com
http://homespunseasonalliving.com/cranberry-honey-mustard/

Read more... )

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Bacon-Jalapeno Dip

Mix together

8 oz cream cheese
2 C shredded cheese
1/2 C sour cream
1/4 C milk
4 slices bacon, cooked and chopped
1 T bacon drippings
1 t white vinegar
2 jalapenos sliced thin


Spread evenly in baking dish and top with bread crumbs.
Bake at 350 degrees F for 30 mins.
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Brown Sugar Caramel Pound Cake


http://cookyourfood1.blogspot.com/2016/03/brown-sugar-caramel-pound-cake.html


Ingredients:
1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips
1 cup pecans, chopped

Carmel Drizzel:
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract


Directions:

Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour
Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.
Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.
Directions for Caramel Drizzle
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT.
When cooled the caramel does somewhat harden.
Original source unknown
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Cinnamon Bun Cake Recipe


http://cookyourfood1.blogspot.com/2016/10/cinnamon-bun-cake-recipe.html


Ingredients:
3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla
4 T butter, melted
2 sticks (1 cup) butter, softened
1 cup brown sugar
2 T flour
1 T cinnamon
2/3 cups nuts (optional)

Glaze:
2 cups powdered sugar
5 T milk
1 tsp vanilla


Directions:
With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla.
Once combined well, slowly stir in 4 T melted butter. Pour batter into a greased 9×13″ baking pan.
In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon, and nuts until well combined.
Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake.
Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center.
Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake.
Serve warm (we like it straight out of the oven) or at room temperature.
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Caramel Apple Cheesecake

www.facebook.com/MelanieBethK

Combine:
2 cups crushed graham crackers
1/4 C. Sugar
1 stick (melted) butter and press into 9x13 pan.
(stick in the freezer while making the topping so it sets)

Cream togethe:,
16 ounces cream cheese (softened)
4 C powdered sugar.

Fold in:
12 ounces Cool Whip.

Put atop the graham cracker crust.
Top with diced red & green apples & drizzle with sundae caramel sauce.
Enjoy!!
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KISSES Coconut Macaroon Blossoms

https://www.hersheys.com/recipes/en_US/recipes/8064/kisses-coconut-macaroon-blossoms.html
Ingredients
• 1/3 cup butter or margarine , softened
• 1 package (3 oz.) cream cheese , softened
• 3/4 cup sugar
• 1 egg yolk
• 1-1/2 to 2 teaspoons almond extract
• 2 teaspoons orange juice
• 1-1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 cups Sweetened Coconut Flakes , divided
• 48 HERSHEY'S KISSES Brand Milk Chocolates

Directions
•1. Beat butter, cream cheese and sugar in large bowl until well blended. Add egg yolk, almond extract and orange juice; beat well. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until well blended. Stir in 3 cups coconut.

•2. Cover; refrigerate 1 hour or until firm enough to handle. Remove wrappers from chocolates. Heat oven to 350°F. Shape dough into 1-inch balls; roll balls in remaining 2 cups coconut. Place on ungreased cookie sheet.

•3. Bake 10 to 12 minutes or until lightly browned. Remove from oven; immediately press chocolate into center of each cookie. Cool 1 minute; carefully remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.
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Pecan Praline Fudge

http://tasteerecipe.com/2016/09/24/praline-pecan-fudge-amazingly-simple-make-kitchen-never-knew-im-glad-now/2/

Ingredients

2 cups packed brown sugar
¾ cup butter
1/2 cup evaporated milk
3 cups powdered sugar
1 tablespoon bourbon
1 cup chopped candied pecans

Directions

1. Spray bottom and sides of 8-inch square pan with cooking spray. In 3-quart saucepan, cook brown sugar, 3/4 cup butter and the milk over medium heat about 2 minutes, stirring constantly, until butter is melted and sugar is dissolved. Heat to full rolling boil; boil and stir 1 minute. Remove from heat.
2. Add powdered sugar and bourbon. Beat with electric mixer on low speed 1 minute. On medium speed, beat 10 minutes or until mixture begins to hold its shape and is warm to the touch. Quickly stir in pecans.
3. Spread in pan. Refrigerate 2 hours or until firm. Cut into 8 rows by 8 rows. Store tightly covered at room temperature.

Quick Tip: Fudge stores well wrapped in wax paper and in an airtight container.
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5 Minute Blender Eggnog
http://www.thechunkychef.com/5-minute-homemade-blender-eggnog/
This light and deliciously creamy homemade eggnog can be made in just 5 minutes in your blender! Nothing hits the holiday spot more than a cup of eggnog!

Ingredients
4 large eggs the freshest you can find
3/4 cup granulated sugar (or superfine sugar)
1/2 tsp dried nutmeg
1/4 tsp ground cinnamon
3 oz cognac (about 1/3 cup + 1 Tbsp)
3 oz bourbon (about 1/3 cup + 1 Tbsp)
1 1/2 cups whole milk
1 cup heavy cream

Instructions
1. Add whole eggs to blender and blend on MED speed (or LOW if you only have a HIGH and LOW setting option) for 30 seconds.
2. Add sugar and blend another 20 seconds.
3. Add nutmeg, cinnamon, cognac, bourbon, milk and heavy cream and blend until combined, about 10-15 seconds.
4. Transfer to an airtight container and refrigerate for a day or so to allow flavors to combine and mellow.

TO SERVE:
1. Eggnog may have settled in the refrigerator, so either give it a good shake or two, or pour into a mixing bowl and give it a whisk to get everything combined.
2. Serve with some additional grated nutmeg on top, and an optional cinnamon stick.

IF YOU PREFER A COOKED EGGNOG:
1.  Separate eggs.
2.  In a large mixing bowl, beat egg yolks until lighter in color.  Add sugar in 3 batches, beating after each addition, until fluffy.
3.  To a saucepan, add milk, nutmeg and cinnamon and heat over LOW to MED-LOW heat, until steaming but not boiling.
4. Take 1 cup of hot milk mixture and SLOWLY, while whisking continuously, pour it into the egg yolk mixture.  This tempers the eggs and ensures they won't scramble.
5.  Transfer tempered egg yolk mixture to the saucepan with the rest of the steamed milk.
6.  Cook over MED heat, stirring constantly with a wooden spoon until mixture has thickened somewhat.  You'll know it's ready when you dip the wooden spoon into the mixture, turn it over and run your finger down the back of the spoon, and the mixture coats the spoon but leaves a bare line where you ran your finger.  Don't let the mixture boil!
7.  Take mixture off the heat and stir in the heavy cream.  Let cool for approximately 1 hour.
8.  Stir in cognac and bourbon and transfer to an airtight container and refrigerate for a day or so before serving.

If you prefer a thicker eggnog, beat egg whites on MED/MED-HIGH speed until soft peaks form.  Add a pinch of sugar and beat until stiff peaks form.  Fold whipped egg whites into eggnog mixture before serving. 

Nutrition Facts
Serving Size 1 cup
Serves 5
Amount Per Serving
Calories 465
% Daily Value*
Total Fat 23.9g 37%
Cholesterol 221.3mg 74%
Sodium 106.9mg 4%
Total Carbohydrate 35.4g 12%
Sugars 35.1g
Protein 8.3g 17%
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Apple Cider Gravy

YIELD:Makes 3 cups

Ingredients
1/4 cups flour
3 cups turkey stock
1 cup apple cider
2 teaspoons sage (finely chopped)
ground black pepper
kosher salt

DIRECTIONS
1.Melt butter over medium high heat in medium saucepan. Whisk in flour and cook, stirring frequently, until golden blonde, about 2 minutes.

2.Gradually add in turkey drippings or stock in a steady stream, whisking constantly, then add apple cider. Bring to a boil, reduce to a simmer, and cook until reduced to 3 cups, 10 to 15 minutes. Stir in sage and season with salt and pepper to taste. Serve immediately or store in an airtight container in refrigerator for up to a week, reheating over medium-low heat before serving.

Hmmmmm and if it's Ham...
cloves in place of sage?
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Salted Chocolate Pretzel Bark
1 C butter
1 C brown sugar
8 oz unsalted pretzels
8 oz chocolate chips
Sea salt

Melt butter, add sugar and cook until forms caramelizes.
On lined baking sheet spread pretzels. Pour caramel over pretzels.
Back 400 degrees 5 - 7 min.
Melt chocolate chips and spread over pretzels.
Sprinkle with sea salt.
Freeze 1 hour.
Break into pieces.
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Snowball Cookies/ Italian Wedding Cookies
http://cookyourfood1.blogspot.com/2016/11/snowball-cookies.html


Yield:30
Ingredients:
1 cup butter, softened
1/2 cup powdered sugar
2 teaspoons vanilla
2 cups all-purpose flour
1/4 teaspoon salt
1 cup pecans, chopped
powdered sugar

Directions:
Blend softened butter with powdered sugar. Add vanilla.
Mix in salt, flour and chopped pecans.
Form dough into 1 inch balls or flattened cookies and place on an ungreased cookie sheet.
Bake in a 325 degree oven for 20 minutes. While hot roll in powdered sugar. Let cool and roll again in powdered sugar.
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No-Bake Coconut Pecan Praline Cookies

http://12tomatoes.com/coconut-pecan-praline-cookies/?utm_source=glp-12t&utm_medium=social-fb&utm_term=20161128&utm_content=video&utm_campaign=coconut-pecan-praline-cookies&origin=glp_12t_social_fb_video_coconut-pecan-praline-cookies_20161128



20 minutes active; 1-2 hours inactive to prepare serves 18-24



INGREDIENTS
2 cups pecans
2 cups sweetened shredded coconut
1 1/2 cups sugar
1 cup brown sugar
1/2 cup evaporated milk
1/2 cup light corn syrup
1/2 cup (1 stick) unsalted butter
1 teaspoon vanilla extract
1/2 teaspoon salt


PREPARATION
In a large saucepan over medium-high heat, stir together sugars, evaporated milk, corn syrup and butter until melted and smooth.

Bring to a boil and cook for 3 minutes, then remove from heat and stir in vanilla extract and salt. Fold in shredded coconut and pecans until incorporated, then continue stirring for 3-4 minutes, or until mixture begins to cool.

Once thick, use a tablespoon or small ice cream scoop to drop spoonfuls of cookie “dough” onto wax paper-lined baking sheets.

Let set completely (freezing if necessary), then enjoy!
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Cowboy Cookies


http://cookyourfood1.blogspot.com/2016/07/cowboy-cookies.html
Ingredients and Directions:

1 Cup butter
1 Cup sugar*
1 Cup packed brown sugar


Cream together and add 2 eggs.

Add:
1 tsp vanilla
1 tsp soda
1/2 tsp salt
1/2 tsp baking powder
2 cups flour
2 Cups oatmeal.


After all is blended add
2 Cups of chocolate chips & walnuts to taste.

Drop by large spoon on cookie sheet.
Bake at 350* 12-15 minutes.

*substitute add a tablespoon Dark Molasses in place of a tablespoon of the sugar. also substitute m&m's for the chocolate chips.
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https://www.tastemade.com/videos/cinnamon-roll-pecan-pie

CINNAMON ROLL PECAN PIE

Ingredients

For the crust
1 pie crust, store-bought or homemade
¼ cup unsalted butter, room temperature
½ cup brown sugar
2 tsp cinnamon

For the filling
¾ cup light corn syrup
¼ cup dark corn syrup
1 cup of brown sugar
¾ tsp salt
1 ½ cups pecan pieces, toasted
3 eggs
2 tsp vanilla extract
1 cup pecan halves

Directions
Preheat oven to 350ºF.

In a small bowl, mix together butter, brown sugar and cinnamon.
On a floured work surface, roll out pie crust and slather on cinnamon roll filling.
Starting with the side closest to you, roll into a tight log. Trim about 1 or 2 inches off each end and discard.

Cut each log into ½-inch thick pieces (you should get about 18-20).
On a floured surface, roll out each piece to ¼-inch thick and press into a 9-inch pie pan.
Chill until firm while preparing filling.

In a bowl, whisk together light and dark corn syrup, brown sugar, salt, toasted pecan pieces (not halves), eggs and vanilla extract. Mix until incorporated.

Pour into prepared crust and top with pecan halves, arranging in a circle. Bake for about an hour until firm. Let cool fully before slicing.

Serve with Bourbon Vanilla Icing (recipe below).

BOURBON VANILLA ICING

½ cup unsalted butter, softened
1 cup powdered sugar
1 Tbsp bourbon (or bourbon extract)
1 ½ tsp vanilla extract

Whisk together ingredients until smooth. Set aside and decorate pie when cool.
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Clean out one pie pumpkin, removing seeds. Cover loosely with foil and Bake at 400 degrees F until fork tender (15# pumpkin took 2 hours)

Filling - Whisk together, remove any liquid in pumpkin shell that might remain and pour in custard filling.

8 eggs
1 C brown sugar
1 1/4 t pumpkin pie spice
24 fl oz evaporated milk

Lower oven to 350 degrees F for 1 hour or until custard is firm.

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