INGREDIENTS:
1 (3 ounce) package cream cheese, softened
3/4 cup sugar
2 eggs
1/2 cup milk
1/4 cup butter or margarine, melted
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup peeled, diced tart apples
1/2 cup bran flakes cereal
TOPPING:
1 1/2 teaspoons sugar
1 teaspoon ground cinnamon
DIRECTIONS:
1. In a mixing bowl, combine the cream cheese, sugar, eggs, milk, butter, lemon juice and vanilla; beat until smooth. Combine the flour, baking powder, baking soda and salt; stir into cream cheese mixture just until moistened. Fold in apples and bran flakes.
2. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 375 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
ALL RIGHTS RESERVED © 2011 Allrecipes.com Printed from Allrecipes.com 10/23/2011
Recipes
"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin
Sunday, October 23, 2011
Sunday, October 16, 2011
Toffee-Pear Sticky Pudding
Ingredients
1 1/4 cups water
1 1/4 cups pitted whole dates, preferably Medjool dates
1 cup chopped peeled fresh pears
1/2 teaspoon baking soda
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
1/3 cup butter, softened
2 eggs
1/2 teaspoon vanilla
1 recipe Toffee-Pear Sauce directions
1. In a large saucepan combine the water, dates, and pears. Bring to boiling; reduce heat. Cook, covered, about 15 minutes or until fruit is tender and most of the liquid is absorbed. Mash with a potato masher, fork, or immersion blender until as smooth as possible. Stir in baking soda; set aside.
2. Preheat oven to 350°F. Grease an 8x8x2-inch baking pan; set aside. In a small bowl combine flour, baking powder, salt, and nutmeg; set aside. In a large bowl combine brown sugar and butter. Beat with an electric mixer on medium speed about 1 minute or until combined. Beat in eggs, one at a time, and vanilla. Stir in date-pear mixture. Stir in flour mixture just until combined. Pour batter into prepared baking pan.
3. Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Place pan on a wire rack. Immediately use a long skewer to prick top of cake all over. Spoon the portion of Toffee-Pear Sauce without pears over cake. Bake for 3 minutes more. Cool on the wire rack for 10 minutes. Serve warm with the portion of Toffee-Pear Sauce with pears.
Toffee-Pear Sauce: Peel and core 1 fresh pear; thinly slice pear. In a medium skillet melt 1 tablespoon butter over medium heat. Add thinly sliced pear; cook for 2 to 3 minutes or until tender and lightly browned, turning pears occasionally and reducing heat to low if pears brown too quickly. Set aside. In a small saucepan melt 1/2 cup butter over medium heat. Stir in 3/4 cup packed dark brown sugar. Bring to boiling, stirring until sugar dissolves. Boil gently, uncovered, for 5 minutes, stirring occasionally. Carefully stir in 3/4 cup whipping cream. Bring to boiling. Remove from heat; stir in 1 teaspoon vanilla. Divide sauce in half. Stir pears into one portion.
1 1/4 cups water
1 1/4 cups pitted whole dates, preferably Medjool dates
1 cup chopped peeled fresh pears
1/2 teaspoon baking soda
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
1/3 cup butter, softened
2 eggs
1/2 teaspoon vanilla
1 recipe Toffee-Pear Sauce directions
1. In a large saucepan combine the water, dates, and pears. Bring to boiling; reduce heat. Cook, covered, about 15 minutes or until fruit is tender and most of the liquid is absorbed. Mash with a potato masher, fork, or immersion blender until as smooth as possible. Stir in baking soda; set aside.
2. Preheat oven to 350°F. Grease an 8x8x2-inch baking pan; set aside. In a small bowl combine flour, baking powder, salt, and nutmeg; set aside. In a large bowl combine brown sugar and butter. Beat with an electric mixer on medium speed about 1 minute or until combined. Beat in eggs, one at a time, and vanilla. Stir in date-pear mixture. Stir in flour mixture just until combined. Pour batter into prepared baking pan.
3. Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Place pan on a wire rack. Immediately use a long skewer to prick top of cake all over. Spoon the portion of Toffee-Pear Sauce without pears over cake. Bake for 3 minutes more. Cool on the wire rack for 10 minutes. Serve warm with the portion of Toffee-Pear Sauce with pears.
Toffee-Pear Sauce: Peel and core 1 fresh pear; thinly slice pear. In a medium skillet melt 1 tablespoon butter over medium heat. Add thinly sliced pear; cook for 2 to 3 minutes or until tender and lightly browned, turning pears occasionally and reducing heat to low if pears brown too quickly. Set aside. In a small saucepan melt 1/2 cup butter over medium heat. Stir in 3/4 cup packed dark brown sugar. Bring to boiling, stirring until sugar dissolves. Boil gently, uncovered, for 5 minutes, stirring occasionally. Carefully stir in 3/4 cup whipping cream. Bring to boiling. Remove from heat; stir in 1 teaspoon vanilla. Divide sauce in half. Stir pears into one portion.
Sunday, September 25, 2011
Horseradish-Crusted Beef Tenderloin with Horseradish Cream Sauce
Serves 6
If using table salt, reduce the amount in step 1 to 1 1/2 teaspoons. Add the gelatin to the horseradish paste at the last moment, or the mixture will become unspreadable. If desired, serve the roast with Horseradish Cream Sauce (recipe follows; you will need 2 jars of prepared horseradish for both the roast and sauce). If you choose to salt the tenderloin in advance, remove it from the refrigerator 1 hour before cooking. To make this recipe 1 day in advance, prepare it through step 3, but in step 2 do not toss the bread crumbs with the other ingredients until you are ready to sear the meat.
INGREDIENTS
1 beef tenderloin center-cut Châteaubriand (about 2 pounds), trimmed of fat and silver skin
Kosher salt (see note)
3 tablespoons panko bread crumbs
1 cup plus 2 teaspoons vegetable oil
1 1/4 teaspoons ground black pepper
1 small shallot , minced (about 1 1/2 tablespoons)
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
1/4 cup well-drained prepared horseradish (see note)
2 tablespoons minced fresh parsley leaves
1/2 teaspoon minced fresh thyme leaves
1 small russet potato (about 6 ounces), peeled and grated on large holes of box grater
1 1/2 teaspoons mayonnaise
1 1/2 teaspoons Dijon mustard
1/2 teaspoon powdered gelatin (see note)
INSTRUCTIONS
1. Sprinkle roast with 1 tablespoon salt, cover with plastic wrap, and let stand at room temperature 1 hour or refrigerate for up to 24 hours. Adjust oven rack to middle position and heat oven to 400 degrees.
2. Toss bread crumbs with 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in 10-inch nonstick skillet. Cook over medium heat, stirring frequently, until deep golden brown, 3 to 5 minutes. Transfer to rimmed baking sheet and cool to room temperature (wipe out skillet). Once cool, toss bread crumbs with shallot, garlic, 2 tablespoons horseradish, parsley, and thyme.
3. Rinse grated potato under cold water, then squeeze dry in kitchen towel. Transfer potatoes and remaining cup oil to 10-inch nonstick skillet. Cook over high heat, stirring frequently, until potatoes are golden brown and crisp, 6 to 8 minutes. Using slotted spoon, transfer potatoes to paper towel-lined plate and season lightly with salt; let cool for 5 minutes. Reserve 1 tablespoon oil from skillet and discard remainder. Once potatoes are cool, transfer to quart-size zipper-lock bag and crush until coarsely ground. Transfer potatoes to baking sheet with bread-crumb mixture and toss to combine.
4. Pat exterior of tenderloin dry with paper towels and sprinkle evenly with remaining teaspoon pepper. Heat reserved tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Sear tenderloin until well browned on all sides, 5 to 7 minutes. Transfer to wire rack set in rimmed baking sheet and let rest 10 minutes.
5. Combine remaining 2 tablespoons horseradish, mayonnaise, and mustard in small bowl. Just before coating tenderloin, add gelatin and stir to combine. Spread horseradish paste on top and sides of meat, leaving bottom and ends bare. Roll coated sides of tenderloin in bread-crumb mixture, pressing gently so crumbs adhere in even layer that just covers horseradish paste; pat off any excess.
6. Return tenderloin to wire rack. Roast until instant-read thermometer inserted into center of roast registers 120 to 125 degrees for medium-rare, 25 to 30 minutes.
7. Transfer roast to carving board and let rest 20 minutes. Carefully cut meat crosswise into 1/2-inch-thick slices and serve.
If using table salt, reduce the amount in step 1 to 1 1/2 teaspoons. Add the gelatin to the horseradish paste at the last moment, or the mixture will become unspreadable. If desired, serve the roast with Horseradish Cream Sauce (recipe follows; you will need 2 jars of prepared horseradish for both the roast and sauce). If you choose to salt the tenderloin in advance, remove it from the refrigerator 1 hour before cooking. To make this recipe 1 day in advance, prepare it through step 3, but in step 2 do not toss the bread crumbs with the other ingredients until you are ready to sear the meat.
INGREDIENTS
1 beef tenderloin center-cut Châteaubriand (about 2 pounds), trimmed of fat and silver skin
Kosher salt (see note)
3 tablespoons panko bread crumbs
1 cup plus 2 teaspoons vegetable oil
1 1/4 teaspoons ground black pepper
1 small shallot , minced (about 1 1/2 tablespoons)
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
1/4 cup well-drained prepared horseradish (see note)
2 tablespoons minced fresh parsley leaves
1/2 teaspoon minced fresh thyme leaves
1 small russet potato (about 6 ounces), peeled and grated on large holes of box grater
1 1/2 teaspoons mayonnaise
1 1/2 teaspoons Dijon mustard
1/2 teaspoon powdered gelatin (see note)
INSTRUCTIONS
1. Sprinkle roast with 1 tablespoon salt, cover with plastic wrap, and let stand at room temperature 1 hour or refrigerate for up to 24 hours. Adjust oven rack to middle position and heat oven to 400 degrees.
2. Toss bread crumbs with 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in 10-inch nonstick skillet. Cook over medium heat, stirring frequently, until deep golden brown, 3 to 5 minutes. Transfer to rimmed baking sheet and cool to room temperature (wipe out skillet). Once cool, toss bread crumbs with shallot, garlic, 2 tablespoons horseradish, parsley, and thyme.
3. Rinse grated potato under cold water, then squeeze dry in kitchen towel. Transfer potatoes and remaining cup oil to 10-inch nonstick skillet. Cook over high heat, stirring frequently, until potatoes are golden brown and crisp, 6 to 8 minutes. Using slotted spoon, transfer potatoes to paper towel-lined plate and season lightly with salt; let cool for 5 minutes. Reserve 1 tablespoon oil from skillet and discard remainder. Once potatoes are cool, transfer to quart-size zipper-lock bag and crush until coarsely ground. Transfer potatoes to baking sheet with bread-crumb mixture and toss to combine.
4. Pat exterior of tenderloin dry with paper towels and sprinkle evenly with remaining teaspoon pepper. Heat reserved tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Sear tenderloin until well browned on all sides, 5 to 7 minutes. Transfer to wire rack set in rimmed baking sheet and let rest 10 minutes.
5. Combine remaining 2 tablespoons horseradish, mayonnaise, and mustard in small bowl. Just before coating tenderloin, add gelatin and stir to combine. Spread horseradish paste on top and sides of meat, leaving bottom and ends bare. Roll coated sides of tenderloin in bread-crumb mixture, pressing gently so crumbs adhere in even layer that just covers horseradish paste; pat off any excess.
6. Return tenderloin to wire rack. Roast until instant-read thermometer inserted into center of roast registers 120 to 125 degrees for medium-rare, 25 to 30 minutes.
7. Transfer roast to carving board and let rest 20 minutes. Carefully cut meat crosswise into 1/2-inch-thick slices and serve.
Makes about 1 Cup
INGREDIENTS
1/2 cup heavy cream
1/2 cup prepared horseradish
1 teaspoon table salt
1/8 teaspoon pepper, black, ground
INSTRUCTIONS
Whisk cream in medium bowl until thickened but not yet holding soft peaks, 1 to 2 minutes. Gently fold in horseradish, salt, and pepper. Transfer to serving bowl and refrigerate at least 30 minutes or up to 1 hour before serving.
Saturday, September 17, 2011
Home Made Hamburger Buns
Practice!!! Here is my second try at the homemade hamburger buns. This is a great recipe, the problem I had with the first batch was the wrong sized pan..
Here's what you need:
1 Cup Milk
1/2 Cup Water
1/4 Cup Butter
2 1/4 Teaspoon Yeast
2 Tablespoons Sugar
1 1/2 Teaspoon Salt
1 Egg
4 Cups Flour
1/2 Cup Whole Wheat Flour
Here's what you do:
Heat Milk until film forms. Add Sugar, Salt and Butter, mix until everything dissolves and cools. Heat Water until warm add Yeast and dissolve.
When Milk mixture cools to room temp add Yeast and Water mixture. Beat in Egg and start adding flour 1/2 cup at a time. Turn Dough onto a board and need until smooth. Put dough into a greased bowl and cover with plastic wrap until doubled.
Remove from bowl and divide dough into 12 even pieces. Roll into smooth balls and place on lightly greased baking sheet. Flatten slightly. Cover and let rise until almost doubled. Buns will spread. If you want a thicker bun crowd buns in a smaller pan.
Combine 1 egg white with a teaspoon of water, mix well. Brush mixture on top of buns and add poppy seeds, sesame seeds etc.
Bake in a 400 degree oven for 10-12 minutes or until golden brown.
These buns will hold up under your juiciest burger!
Enjoy.
Traditional Rémoulade
ré·mou·lade noun \ˌrā-mə-ˈläd, -mü-\
: a pungent sauce or dressing resembling mayonnaise and usually including savory herbs and condiments
Yield: 10 servings
1/2 cup finely diced celery
1/2 cup finely chopped green onions, white and green parts
1 tablespoon minced garlic
2 tablespoons ketchup
1/4 cup lemon juice
1/4 cup white vinegar
4 tablespoons Creole mustard (see note)
4 tablespoons prepared horseradish
2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons sweet paprika
1 teaspoon Creole seasoning
1/4 to 3/4 cup vegetable or olive oil
1. Place celery, green onions, garlic, ketchup, lemon juice, vinegar, mustard, horseradish, salt, pepper, paprika and Creole seasoning in a blender or food processor. Process until smooth.
2. Add oil in 1/4-cup increments, processing to desired consistency and flavor. If not using immediately, cover and refrigerate up to 1 week.
Per serving (made with 1/4 cup oil): 70 calories; 6g fat; 1g saturated fat; no cholesterol; no protein; 4g carbohydrate; 1.5g sugar; no fiber; 750mg sodium; 10mg calcium.
Note: Riverbend restaurant uses Zatarain's Creole mustard in this recipe.
Adapted from Riverbend restaurant, St. Louis
Read more: http://www.stltoday.com/lifestyles/food-and-cooking/recipes/article_9afeb269-1724-5415-9098-a1ba322a9970.html#ixzz1YCviKz9P
: a pungent sauce or dressing resembling mayonnaise and usually including savory herbs and condiments
Yield: 10 servings
1/2 cup finely diced celery
1/2 cup finely chopped green onions, white and green parts
1 tablespoon minced garlic
2 tablespoons ketchup
1/4 cup lemon juice
1/4 cup white vinegar
4 tablespoons Creole mustard (see note)
4 tablespoons prepared horseradish
2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons sweet paprika
1 teaspoon Creole seasoning
1/4 to 3/4 cup vegetable or olive oil
1. Place celery, green onions, garlic, ketchup, lemon juice, vinegar, mustard, horseradish, salt, pepper, paprika and Creole seasoning in a blender or food processor. Process until smooth.
2. Add oil in 1/4-cup increments, processing to desired consistency and flavor. If not using immediately, cover and refrigerate up to 1 week.
Per serving (made with 1/4 cup oil): 70 calories; 6g fat; 1g saturated fat; no cholesterol; no protein; 4g carbohydrate; 1.5g sugar; no fiber; 750mg sodium; 10mg calcium.
Note: Riverbend restaurant uses Zatarain's Creole mustard in this recipe.
Adapted from Riverbend restaurant, St. Louis
Read more: http://www.stltoday.com/lifestyles/food-and-cooking/recipes/article_9afeb269-1724-5415-9098-a1ba322a9970.html#ixzz1YCviKz9P
Sunday, September 4, 2011
Lamb Tajine With Pears And Honey
(Serves 6)
2 - 3 lbs. boneless lamb shoulder
2 lbs. fresh pears
4 medium onions
4 TBS. butter
5 TBS. honey
1 TBS. cinnamon
1 pinch saffron
salt and fresh ground pepper
Cut the lamb into cubes about 1" square.
Melt the butter in a dutch oven or casserole (which has a cover). Add lamb, salt, pepper, cinnamon and saffron. Mix well and sauté lamb until brown.
Cover meat with water. Cook covered for 30 minutes.
Peel the onions. Cut into large pieces. Add to the lamb mixture. Cover and cook an additional 30 minutes.
When the lamb is thoroughly cooked and tender (perhaps an additional 15 - 30 minutes), remove the lamb (only) from the casserole. Peel the pears. Cut into large pieces. Add pears to the casserole along with the honey. Cook over medium heat for about 20 minutes until the pears are just becoming tender.
Add the lamb back to the casserole and cook for another 10 minutes to blend all the flavors. (At this point, if the sauce is too thin, it can be reduced by temporarily removing it from the meat, pears, and onion mixture and cooking the sauce in a separate saucepan until it thickens. Then add the thickened sauce back to the lamb, pears and onions).
Serve with couscous.
(from: Odile Grand-Clement, our friend from Paris, France)
2 - 3 lbs. boneless lamb shoulder
2 lbs. fresh pears
4 medium onions
4 TBS. butter
5 TBS. honey
1 TBS. cinnamon
1 pinch saffron
salt and fresh ground pepper
Cut the lamb into cubes about 1" square.
Melt the butter in a dutch oven or casserole (which has a cover). Add lamb, salt, pepper, cinnamon and saffron. Mix well and sauté lamb until brown.
Cover meat with water. Cook covered for 30 minutes.
Peel the onions. Cut into large pieces. Add to the lamb mixture. Cover and cook an additional 30 minutes.
When the lamb is thoroughly cooked and tender (perhaps an additional 15 - 30 minutes), remove the lamb (only) from the casserole. Peel the pears. Cut into large pieces. Add pears to the casserole along with the honey. Cook over medium heat for about 20 minutes until the pears are just becoming tender.
Add the lamb back to the casserole and cook for another 10 minutes to blend all the flavors. (At this point, if the sauce is too thin, it can be reduced by temporarily removing it from the meat, pears, and onion mixture and cooking the sauce in a separate saucepan until it thickens. Then add the thickened sauce back to the lamb, pears and onions).
Serve with couscous.
(from: Odile Grand-Clement, our friend from Paris, France)
Mexican Lamb Chops with Spicy Chili and Coriander
Ingredients
4 tbsp chili powder
handfuls coriander, hopped
1 tbsp dried oregano
1 tbsp ground cumin
1 1/2 tbsp garlic powder
8 lamb loin chops, ones trimmed back
1 tbsp olive oil
30 g shallots, chopped
1 clove garlic, chopped
450 ml dry red wine
450 ml beef stock
50 g butter, chilled and cut into 1cm pieces
2 - 3 squares of dark chocolate
To serve:
. lettuce
. white beans
. avocados
. peppers
. coriander
Yields 4 servings
1. Combine 2 tablespoons of the chilli powder, the coriander, oregano, cumin and garlic powder in
small bowl and coat the lamb with it. Place the lamb chops in glass baking dish, cover and refrigerate
for 8 hours or overnight.
2. Heat the olive oil in a saucepan over a medium-high heat. Add the shallots and garlic and fry for 2
minutes before adding the red wine, beef stock and remaining chilli powder. Cook for about 30
minutes, until the sauce is reduced to about 200ml. Remove from the heat, add the butter, a little at a time, and then add the chocolate, whisking after each addition.
3. Meanwhile griddle the lamb chops as desired, remove from heat, and serve immediately with the
sauce and a side salad of lettuce, white beans, avocado, peppers and a sprinkling of coriander
4 tbsp chili powder
handfuls coriander, hopped
1 tbsp dried oregano
1 tbsp ground cumin
1 1/2 tbsp garlic powder
8 lamb loin chops, ones trimmed back
1 tbsp olive oil
30 g shallots, chopped
1 clove garlic, chopped
450 ml dry red wine
450 ml beef stock
50 g butter, chilled and cut into 1cm pieces
2 - 3 squares of dark chocolate
To serve:
. lettuce
. white beans
. avocados
. peppers
. coriander
Yields 4 servings
1. Combine 2 tablespoons of the chilli powder, the coriander, oregano, cumin and garlic powder in
small bowl and coat the lamb with it. Place the lamb chops in glass baking dish, cover and refrigerate
for 8 hours or overnight.
2. Heat the olive oil in a saucepan over a medium-high heat. Add the shallots and garlic and fry for 2
minutes before adding the red wine, beef stock and remaining chilli powder. Cook for about 30
minutes, until the sauce is reduced to about 200ml. Remove from the heat, add the butter, a little at a time, and then add the chocolate, whisking after each addition.
3. Meanwhile griddle the lamb chops as desired, remove from heat, and serve immediately with the
sauce and a side salad of lettuce, white beans, avocado, peppers and a sprinkling of coriander
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