Recipes

Recipes
"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Sunday, January 11, 2015

Cinnamon Bread Pudding with Tuaca Liqueur



2  Cups Heavy Whipping Cream
1   Cup Whole Milk
1/4 Cup Butter (Melted)
3   Eggs Beaten
1/2 cup packed Brown Sugar
1/4 cup chopped Pecans
1 oz. Tuaca Vanilla Citrus Liqueur

6-8 cups of Cinnamon Bread (stale) Cubed
Pioneer Woman Cinnamon Bread Recipe

Directions
Step 1 In a large bowl, whisk the eggs, milk, cream, melted butter and liqueur together. Add the sugar, chopped Pecans. Mix well.

Step 2 Cut the bread into 1-inch pieces. Gently stir the bread pieces into the egg mixture. Let stand for 15 minutes, stirring occasionally.

Step 3 Preheat the oven to 350 degrees F, while the pudding soaks.

Step 4 Coat an 8-inch square baking dish with cooking spray.

Step 5 Pour the pudding mixture into the baking dish. If desired, sprinkle the top with a little sugar.

Step 6 Bake at 350 degrees F for 45 to 50 minutes. When cooked a knife inserted into the middle comes out clean.






Step 7 Serve warm with egg custard sauce or vanilla ice cream.




Tuesday, December 30, 2014

Cream Cornbread Casserole


If you do not keep a box of corn muffin mix you can mix this up (which is what I did)  After reviewing several recipes, I also added one egg slightly beaten, you can add green chili's and/or use pepper jack cheese to spice things up a little.

Corn muffin mix recipe  (The Quaker Corn Muffin recipe is on their container of Yellow Corn Meal).

1-1/4  cup flour
3/4     cup Quaker Yellow Corn Meal
1/4     cup sugar
2        teaspoons baking powder
1/2     teaspoon salt

Ingredients
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1 eggs slightly beaten
1/2 stick butter, melted
1 to 1 1/2 cups shredded Cheddar
Directions
Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes

With out the cheese and the last 10 minutes of cook time.


Monday, December 15, 2014

Mama's Pound Cake Recipe by Paula Dean


This recipe got two thumbs up from everybody that had a taste!  And even better when served with fresh strawberries and/or blueberries.  The only thing I added was 1/4 teaspoon of nutmeg.


Ingredients
1/2 pound (2 sticks) butter, plus more for pan
1/2 cup vegetable shortening
3 cups sugar
5 eggs
3 cups all-purpose flour, plus more for pan
1/2 teaspoon fine salt
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.

With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.

Recipe courtesy Paula Deen

Read more at: http://www.foodnetwork.com/recipes/paula-deen/mamas-pound-cake-recipe.html?oc=linkback

Friday, December 5, 2014

Cherry Scones




INGREDIENTS:
1/2 cup International Delight White Chocolate Mocha; for brushing scones
1 large egg
1 teaspoon Herring Cherry Liqueur
1/4 teaspoon instant coffee crystals
3 cups flour
1/2 cup sugar plus additional; for sprinkling scones
1/2 teaspoon salt
1 tablespoon double acting baking powder
1/2 teaspoon baking soda
8 tablespoons unsalted butter; cold, cut into bits
3/4 cup dried cherries re-hydrated
(The simplest way to re-hydrate dried cherries is to cover them with hot water and set aside until the fruit softens and plumps. This takes about 30 minutes. A faster method is to sprinkle the fruit with a tablespoon or so of water, and microwave it for a minute until the warm fruit absorbs the moisture and expands.)
DIRECTIONS:
In a bowl, whisk together 1/2 cup of the cream, the egg, coffee crystals and the Liqueur. Into a bowl sift together the flour, 1/2 cup of sugar, salt, baking powder, and baking soda. Add the butter and blend the mixture until it resembles coarse meal. Gently stir in the blueberries and add the cream mixture with a fork until the mixture forms a sticky but manageable dough. Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 3/4-inch-thick round, and cut out 12 wedges or, using a 3-inch cutter, cut out rounds. Transfer the wedges to a lightly greased baking sheet, brush them with the additional cream, and sprinkle them with the additional sugar. Bake the scones in the middle of a preheated 400 degree oven for 15 to 18 minutes, or until they are golden.

I did not re-hydrated the cherries in this recipe.  I will in the future.


This recipe had a little more than 2 cups of flour making them more like a biscuit rather than a scone.  In the recipe I increased the flour to 3 cups.


Friday, November 14, 2014

Traditional Boston Brown Bread

 Link to King Arthur Recipe



This bread was an experiment and test of my skills.  Steaming bread is something I have never tried before.  Honestly, I didn't think it would work AT ALL.  But it did!  I did not have pumpernickel flour on hand, so I used what I had, which was Rye Flour.  I do believe the bread would take on a whole new character with the pumpernickel flour.  In hindsight I could have added instant coffee to darken up the dough and add another layer of flavor.  Next time I will have the correct flour and use Black Strap Molasses!  Also this recipe did not address how to keep the cans from floating in the water bath.  I ended up putting a heavy glass bowl on top of the cans.  Also not mentioned was how long to let the bread cool before taking them out.. I left them sit for about 10 minutes.

The first challenge was finding these!  Metal coffee cans..

This is traditionally served with baked beans because the combination of grains and legumes (beans or peas) produces a protein that is as complete as that in any meat but held together with fiber rather than fat (a real nutritional bonus). It is a cinch to put together, is moist and delicious, and can be eaten with beans (or pea soup! in any form, or even by itself!) The ingredients can be mixed up very fast; the steaming takes about 2 hours.

1 cup whole cornmeal
1 cup pumpernickel flour (I used Rye Flour)
1 cup King Arthur Traditional Whole Wheat Flour
1 teaspoon baking soda
1 teaspoon salt
1 cup raisins (optional but good)
2 cups buttermilk, nonfat yogurt or sour milk (1cup of milk can be soured with 1 tablespoon of vinegar; let clabber for 5 minutes) (I used Greek Yogurt)
3/4 cup dark, unsulphured molasses



Mix the cornmeal, flours, baking soda, salt and raisins together. Combine the buttermilk and molasses and stir them into the dry ingredients. 



Place the mixture in two greased 1-pound coffee cans or one 2-quart pudding mold, filling them about two-thirds full. Cover these loosely with foil that has been greased on the inside (to prevent sticking) and secure with rubber bands. You can grease the inside lid of the pudding mold as well. 

I had a metal steaming basket that I used to set the cans on.


Place the cans, or mold, in a kettle or saucepan on top of something (crinkled aluminum foil or a stainless steel vegetable steaming insert will do nicely) to keep the can off the bottom of the pan. The kettle should be deep enough so its lid can cover the pudding container(s).

Fill the kettle with boiling water two-thirds of the way up the cans. Cover, bring the water back to a boil, then lower to a simmer. Steam for about 2 hours, adding water if necessary.





This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 3, January-February 1992 issue.

Saturday, November 8, 2014

German Chocolate Cream Pie




9" Pie

1 recipe Cheerios Chocolate Pie Crust

1-1/2  cups Sugar
1/3     cup Cornstarch
1/2     teaspoon salt
3        cups whole milk
4        each egg yolks, slightly beaten
1        tablespoon plus 1 teaspoon vanilla
2        oz. melted unsweetened chocolate
1        scant teaspoon coffee crystals

Prepare pie crust.  Stir together sugar, cornstarch and salt in saucepan.  Blend milk and egg yolks, gradually stir into sugar mixture.  Cook over medium heat, stirring constantly, until mixture thickens and boils.


Yes the pudding is not perfectly smooth, this does not affect the taste.

Boil and stir 1 minute.  Remove from heat; blend in coffee crystals vanilla and melted chocolate. Immediately pour into pie shell:  press plastic crap onto filling.  Chill pie thoroughly, about 2 hours.

Topping
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup butter, cubed
2 egg yolks
1 cup flaked coconut
1 teaspoon McCormick® Pure Vanilla Extract
1/4 cup chopped pecans

In a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut, pecans and vanilla; cool 10 minutes.

Carefully pour over chilled filling; sprinkle with additional pecans.

Refrigerate 4 hours or until cold. Yield: 8 servings.



Recipe for the topping from Taste of Home Magazine.



Chocolate Cheerios Pie Crust


This crust goes together in just a few minutes.  Works great when you are out of Graham Crackers for a crust.

2-1/2 to 3 cups Chocolate Cheerios
3 tablespoons Sugar
1 tablespoon  Cocoa
1/2 teaspoon Instant Coffee Crystals
4-5 tablespoons melted butter

Crush Cheerios with a roller or in your food processor.  Add remaining ingredients and mix well.
Press into a 9 inch pie plate. Chill until ready to use.