by: Natalie Mitts
http://dining.byu.edu/mix/archive/helpfulhints/alcoholSubstitutes.html
If you are ever stuck on what to use instead of white wine or vodka in cooking, find the answers with this list of common alcohol substitutes. As alcohol is used in cooking to either add flavor or help marinade, many of these substitutions will yield similar results.
Amaretto - almond extract, marzipan or orgeat flavor Italian soda syrup
Beer/Ale - beef broth, chicken broth, ginger ale, mushroom broth, nonalcoholic beer or white grape juice
Bourbon - vanilla extract, sparkling apple cider, sparkling cranberry juice or sparkling grape juice
Brandy - apple cider, apple juice, apricot juice, brandy extract, peach juice, pear juice, raspberry extract, water or white grape juice
Champagne - champagne extract + soda water, ginger ale, sparkling apple cider, sparkling cranberry juice, sparkling grape juice or sparkling white grape juice
Orange liqueur - marmalade, orange juice, orange juice concentrate or orange zest
Red Wine - apple cider, balsamic vinegar, beef stock, chicken stock, clam juice, Concord grape jelly, cranberry juice, grape juice, mushroom stock, nonalcoholic wine, pomegranate juice, red wine vinegar, rice vinegar, tomato juice, vegetable stock or water
Rum - almond extract, apple cider, apple juice, molasses, pineapple juice, rum extract, vanilla extract, water or white grape juice
Sherry - apple cider, orange juice, peach juice, pineapple juice or vanilla extract
Tequila - cactus juice or cactus nectar
Vermouth - apple cider, apple juice + lemon juice + water, balsamic vinegar, grape juice, nonalcoholic white wine, white grape juice or white wine vinegar
Vodka - apple cider + lime juice, lime juice + white grape juice or water
Whiskey - the ingredient can be eliminated if the recipe only asks for a small amount
White Wine - apple cider, apple cider vinegar, apple juice, carrot juice, chicken stock, clam juice, ginger ale, mushroom stock, nonalcoholic wine, rice vinegar, vegetable stock, water, white grape juice or white wine vinegar
In general, when substituting extract or vinegar for an alcoholic beverage, use about half the amount because these liquids are more concentrated. Use water for the remaining amount when substituting with vinegar. Also add a tablespoon of sugar to decrease the bitterness of the vinegar. Extract is fine by itself in half the amount. When using nonalcoholic wine, add a tablespoon of vinegar to decrease the sweetness. If syrups are too sweet, dilute with water. For all others (juice, stock, water, etc.) substitute an equal amount of liquid. Small amounts of alcohol can always be omitted, but the dish may lack some flavor.
Monday, October 31, 2011
Friday, October 21, 2011
Candy Corn Sugar Cookies from Our Best Bites
Ingredients:
1 batch sugar cookie dough
yellow and orange food coloring
Optional:
Sanding sugar, coarse raw sugar, or sprinkles
almond bark or white chocolate, melted
Instructions:
Divide prepared sugar cookie dough into three equal portions. Leave one as is and color one other portion yellow and another portion orange.
Line a standard loaf pan with plastic wrap. Gently press layer of uncolored dough into bottom of pan and smooth flat, keeping it at least 1/2-3/4 inches high (you don’t have to use the whole pan if you have a small batch of dough) or larger if desired. Layer orange dough on top of previous layer and smooth. Finally layer yellow dough and smooth on top. Wrap plastic over dough and chill until firm, 30-60 minutes in freezer or 1-2 hours in fridge. Or you can store the dough in fridge for 2-3 days before baking.
Remove plastic and slice loaf into 1/4 inch slices. Trim top of slice to make straight line. Cut each slice into triangle shape and dip top side in sugar if desired. Bake according to sugar cookie directions. Cool completely and then if desired, dip ends in almond bark or white chocolate and decorate with sprinkles.
Thursday, October 13, 2011
Oat Pan Rolls
20 servings
2 cups quick-cooking oats
2/3 cup packed brown sugar
1/4 cup butter, cubed
1 tablespoon salt
2-1/2 cups boiling water
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
5-1/2 to 6 cups all-purpose flour
Additional butter, melted
Directions
In a large bowl, combine the oats, brown sugar, butter and salt; stir in boiling water. Cool to 110° to 115°. In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Add oat mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 20 pieces. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to a wire rack; brush with melted butter. Yield: 20 rolls.
Nutrition Facts: 1 serving (1 each) equals 205 calories, 3 g fat (2 g saturated fat), 6 mg cholesterol, 381 mg sodium, 39 g carbohydrate, 2 g fiber, 5 g protein.
2 cups quick-cooking oats
2/3 cup packed brown sugar
1 tablespoon salt
2-1/2 cups boiling water
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
5-1/2 to 6 cups all-purpose flour
Additional butter, melted
Directions
In a large bowl, combine the oats, brown sugar, butter and salt; stir in boiling water. Cool to 110° to 115°. In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Add oat mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 20 pieces. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to a wire rack; brush with melted butter. Yield: 20 rolls.
Nutrition Facts: 1 serving (1 each) equals 205 calories, 3 g fat (2 g saturated fat), 6 mg cholesterol, 381 mg sodium, 39 g carbohydrate, 2 g fiber, 5 g protein.
Monday, September 26, 2011
Crock Pot Applesauce
(I usually triple this)
4 large apples (it's nice to use a variety: fuji, granny smith, gala etc.)
Juice from 1 lemon
1/2 tsp. cinnamon
1 tsp. vanilla
1 T. brown sugar
1/4 c water
Peel and core apples. Cut into large chunks. Place apples and rest of ingredients on low for 4-6 hours. I like to add more cinnamon, more brown sugar and some nutmeg. You can taste it after it cooks and adjust the spices to your liking.
I like to can this applesauce, but it does make a small batch. So to do a large amount of apples borrow some crock pots and get them all working to make a larger batch to can.
4 large apples (it's nice to use a variety: fuji, granny smith, gala etc.)
Juice from 1 lemon
1 tsp. vanilla
1 T. brown sugar
1/4 c water
Peel and core apples. Cut into large chunks. Place apples and rest of ingredients on low for 4-6 hours. I like to add more cinnamon, more brown sugar and some nutmeg. You can taste it after it cooks and adjust the spices to your liking.
I like to can this applesauce, but it does make a small batch. So to do a large amount of apples borrow some crock pots and get them all working to make a larger batch to can.
Tuesday, September 13, 2011
Coconut Bread
(from my sister)
4 eggs, well beaten
2 cups sugar
1 cup oil
2 tsp. coconut extract
3 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1 cup buttermilk
1 cup coconut, shredded
Combine eggs, sugar, oil and coconut extract and mix well. In separate bowl sift together flour, salt, baking soda and baking powder and mix with wet ingredients. Stir in buttermilk and coconut. Pour into well greased loaf pans and bake at 350 degrees for 50 min. Makes two loaves.
Glaze:
(pour over bread after baking)
1 cup sugar
1/2 cup water
2 T. margarine
1 tsp coconut extract
Combine the sugar, water and margarine in a pot and heat til boiling. Then add the coconut extract. Prick top of loaves with a fork and spoon glaze over top. If you put the loaf on a plate, the sides and bottom of the break will absorb the excess glaze that runs off.
4 eggs, well beaten
2 cups sugar
1 cup oil
2 tsp. coconut extract
3 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1 cup buttermilk
1 cup coconut, shredded
Combine eggs, sugar, oil and coconut extract and mix well. In separate bowl sift together flour, salt, baking soda and baking powder and mix with wet ingredients. Stir in buttermilk and coconut. Pour into well greased loaf pans and bake at 350 degrees for 50 min. Makes two loaves.
Glaze:
(pour over bread after baking)
1 cup sugar
1/2 cup water
2 T. margarine
1 tsp coconut extract
Combine the sugar, water and margarine in a pot and heat til boiling. Then add the coconut extract. Prick top of loaves with a fork and spoon glaze over top. If you put the loaf on a plate, the sides and bottom of the break will absorb the excess glaze that runs off.
Monday, September 5, 2011
Chocolate Nutella Cookies
Recipe from Two Peas and Their Pod
Ingredients:
1 1/4 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife
1 teaspoon baking powder
1/2 teaspoon salt (omit if using salted butter)
2/3 cup Dutch-process unsweetened cocoa powder
1/2 cup (1 stick) butter
1/2 cup sugar
1/2 cup dark brown sugar
1 1/2 teaspoons vanilla
1/2 teaspoon hazelnut extract (you can substitute 1/2 teaspoon vanilla if you can’t find or don’t like hazelnut extract)
1/3 cup Nutella
1/3 cup milk
Instructions:
Preheat oven to 325°
In a small mixing bowl, whisk together the flour, cocoa powder, and baking powder. Set the mixture aside. In a large bowl, beat together the butter, granulated sugar, and brown sugar with an electric mixer on medium speed for about 2 minutes or until smooth. Add the extracts and beat for another 30 seconds or so. Add the Nutella and beat until smooth.
With the mixer running, add half of the flour mixture and mix until combined. Add the milk, mixing until combined completely, then add the remaining flour mixture and mix completely. Cover and refrigerate the dough for at least 15 minutes (and as long as 2-3 days).
When you’re ready to bake the cookies, line a baking sheet with parchment paper. Roll tablespoons of dough into balls and place them on the lined cookie sheet, allowing about 2″ between the dough balls.
Lightly press the dough balls with the bottom of a drinking glass and then bake for 10-12 minutes or until the cookies are crackly on top and soft, but starting to set. Remove from the oven and allow them to stand for about 5 minutes and then transfer the cookies to a cooling rack and allow them to cool completely. Makes about 3 dozen cookies.
Ingredients:
1 1/4 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife
1 teaspoon baking powder
1/2 teaspoon salt (omit if using salted butter)
2/3 cup Dutch-process unsweetened cocoa powder
1/2 cup (1 stick) butter
1/2 cup sugar
1/2 cup dark brown sugar
1 1/2 teaspoons vanilla
1/2 teaspoon hazelnut extract (you can substitute 1/2 teaspoon vanilla if you can’t find or don’t like hazelnut extract)
1/3 cup Nutella
1/3 cup milk
Instructions:
Preheat oven to 325°
In a small mixing bowl, whisk together the flour, cocoa powder, and baking powder. Set the mixture aside. In a large bowl, beat together the butter, granulated sugar, and brown sugar with an electric mixer on medium speed for about 2 minutes or until smooth. Add the extracts and beat for another 30 seconds or so. Add the Nutella and beat until smooth.
With the mixer running, add half of the flour mixture and mix until combined. Add the milk, mixing until combined completely, then add the remaining flour mixture and mix completely. Cover and refrigerate the dough for at least 15 minutes (and as long as 2-3 days).
When you’re ready to bake the cookies, line a baking sheet with parchment paper. Roll tablespoons of dough into balls and place them on the lined cookie sheet, allowing about 2″ between the dough balls.
Lightly press the dough balls with the bottom of a drinking glass and then bake for 10-12 minutes or until the cookies are crackly on top and soft, but starting to set. Remove from the oven and allow them to stand for about 5 minutes and then transfer the cookies to a cooling rack and allow them to cool completely. Makes about 3 dozen cookies.
Saturday, August 20, 2011
Chicken and Sausage Jambalaya
from melskitchencafe.com
*Note: for the smoked sausage, you can use smoked kielbasa or similar type smoked sausages. If you choose a leaner sausage, like turkey or chicken, you may need to add one tablespoon of olive oil to the pot in the first step when cooking the chicken and sausage together since the lean sausage won't render as much fat.
*Serves 6
1 pound smoked sausage, cut into 1/4-inch slices
1 pound chicken (about 2 average-sized boneless skinless chicken breasts or the equivalent of another kind of cut, like thighs), cut into bite-size pieces
2 tablespoons flour
2 tablespoons butter
1 large yellow onion, chopped
2 cloves garlic, finely minced
3 ribs celery, chopped
1 medium bell pepper (red or green), chopped
1 teaspoon dried basil
1/4 teaspoon Creole or Cajun seasoning (use a light hand with this if you don't want it overly spicy)
1 can (10-ounces) Rotel tomatoes
1/2 teaspoon sugar
1 1/2 cups low-sodium chicken broth
2 cups hot, steamed rice
Just a tip: start cooking the rice while you prepare the rest of the jambalaya so it is ready to add in during the last step.
In a 4-6 quart pot, cook sausage and poultry over medium heat. Drain the grease (you may only need to do this if you aren't using a lean sausage), scrape the meat onto a plate and set aside. Melt the butter in the same pot. Stir in the flour and cook over medium heat, stirring constantly, for one minute. Add the vegetables, basil and Creole (or Cajun) seasoning, and the Rotel tomatoes and sugar. Stir well. Simmer the mixture over low or medium-low heat for 15 to 20 minutes, stirring occasionally, until the vegetables are mostly tender (they'll continue to cook a few minutes longer in the next step). Add the sausage and chicken back to the pot, and cook 10 minutes, stirring occasionally. Add the chicken broth and simmer 5 minutes longer. Stir in the hot, steamed rice until you achieve your desired consistency.
*Note: for the smoked sausage, you can use smoked kielbasa or similar type smoked sausages. If you choose a leaner sausage, like turkey or chicken, you may need to add one tablespoon of olive oil to the pot in the first step when cooking the chicken and sausage together since the lean sausage won't render as much fat.
*Serves 6
1 pound smoked sausage, cut into 1/4-inch slices
1 pound chicken (about 2 average-sized boneless skinless chicken breasts or the equivalent of another kind of cut, like thighs), cut into bite-size pieces
2 tablespoons flour
2 tablespoons butter
1 large yellow onion, chopped
2 cloves garlic, finely minced
3 ribs celery, chopped
1 medium bell pepper (red or green), chopped
1 teaspoon dried basil
1/4 teaspoon Creole or Cajun seasoning (use a light hand with this if you don't want it overly spicy)
1 can (10-ounces) Rotel tomatoes
1/2 teaspoon sugar
1 1/2 cups low-sodium chicken broth
2 cups hot, steamed rice
Just a tip: start cooking the rice while you prepare the rest of the jambalaya so it is ready to add in during the last step.
In a 4-6 quart pot, cook sausage and poultry over medium heat. Drain the grease (you may only need to do this if you aren't using a lean sausage), scrape the meat onto a plate and set aside. Melt the butter in the same pot. Stir in the flour and cook over medium heat, stirring constantly, for one minute. Add the vegetables, basil and Creole (or Cajun) seasoning, and the Rotel tomatoes and sugar. Stir well. Simmer the mixture over low or medium-low heat for 15 to 20 minutes, stirring occasionally, until the vegetables are mostly tender (they'll continue to cook a few minutes longer in the next step). Add the sausage and chicken back to the pot, and cook 10 minutes, stirring occasionally. Add the chicken broth and simmer 5 minutes longer. Stir in the hot, steamed rice until you achieve your desired consistency.
Wednesday, August 10, 2011
BYU Mint Brownies
BYU Alumni, this one's for you.
From the Sugar-n-Spice
Cougareat Food Court
MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.
1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)
MINT ICING
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring
1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.
From the Sugar-n-Spice
Cougareat Food Court
MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.
1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)
MINT ICING
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring
1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.
Friday, July 22, 2011
Baked Sweet Potato Fries
I love these! Our Best Bites has a great recipe for these. I cheat and buy a bag of plain frozen sweet potato fries. I put them in a big bowl and toss them with oil and the spices in the recipe and bake them. 
Baked Sweet Potato Fries with Honey-Lime Dip
Recipe by Our Best Bites
1 lb peeled sweet potatoes cut into 1/4″ match-sticks
2 T extra virgin olive oil
1/2 t cumin
1/2 t oregano
1/2 t coriander
1 t kosher salt
1 t parsley
1/8 tsp black pepper
*you want 1lb sweet potatoes after they are peeled, sliced, etc. If you weigh them at the store make sure you have a little more than a pound to allow for the peeling, and tossing of small pieces.
Preheat oven to 425 degrees. In a small bowl combine cumin, oregano, coriander, salt, parsley, and pepper.
Place sweet potatoes in a pile directly on baking sheet and drizzle with olive oil. Use hands to toss until all pieces are well coated. Sprinkle seasoning mixture on top and toss again with hands to coat.
Arrange sweet potatoes in a single layer so that pieces are not touching each other. Place pan in oven and bake for 15 minutes. Use a metal spatula to gently flip fries and then return pan to oven. Cook for an additional 15-20 minutes or until fries are starting to lightly brown and crisp. Remove pan from oven and cool 5 minutes. Serve immediately.
Honey-Lime Dip
6oz container plain, low-fat yogurt
1 T mayo (low cal is fine)
1/2 T honey
1 Tbs fresh lime juice
1/4 t cumin
1/8 t oregano
1 t parsley
1/2 t onion powder
1/2 t kosher salt
Baked Sweet Potato Fries with Honey-Lime Dip
Recipe by Our Best Bites
1 lb peeled sweet potatoes cut into 1/4″ match-sticks
2 T extra virgin olive oil
1/2 t cumin
1/2 t oregano
1/2 t coriander
1 t kosher salt
1 t parsley
1/8 tsp black pepper
*you want 1lb sweet potatoes after they are peeled, sliced, etc. If you weigh them at the store make sure you have a little more than a pound to allow for the peeling, and tossing of small pieces.
Preheat oven to 425 degrees. In a small bowl combine cumin, oregano, coriander, salt, parsley, and pepper.
Place sweet potatoes in a pile directly on baking sheet and drizzle with olive oil. Use hands to toss until all pieces are well coated. Sprinkle seasoning mixture on top and toss again with hands to coat.
Arrange sweet potatoes in a single layer so that pieces are not touching each other. Place pan in oven and bake for 15 minutes. Use a metal spatula to gently flip fries and then return pan to oven. Cook for an additional 15-20 minutes or until fries are starting to lightly brown and crisp. Remove pan from oven and cool 5 minutes. Serve immediately.
Honey-Lime Dip
6oz container plain, low-fat yogurt
1 T mayo (low cal is fine)
1/2 T honey
1 Tbs fresh lime juice
1/4 t cumin
1/8 t oregano
1 t parsley
1/2 t onion powder
1/2 t kosher salt
Tuesday, July 19, 2011
Friday, July 1, 2011
Friday, June 10, 2011
Bread Sticks
This recipe is from Becky Stevens:
1 1/2 c warm water
1 T dry yeast
1 T malted milk- this is type of powdered milk (or can substitute powdered milk)
1 T honey
1 tsp. salt
3 1/2 - 4 cups flour
Salad Supreme seasoning (sold in the spice aisle)
Dissolve yeast in warm water. Add the remaining ingredients and mix well. Roll out dough on floured surface to about 3/8 in thickness. Brush with melted butter and sprinkle with salad supreme seasonings. Cut into 1 1/2 strips. (I use my pizza wheel)The length is up to you. Place on greased baking sheet. Let raise for 20 minutes. Bake for 15 minutes at 400 degrees. Brush with melted butter while warm and serve.
* I use instant yeast that does not need to be proofed in water. So instead of dissolving the yeast in water, I just mix it in with the flour, salt, and milk. I mix the warm water and honey together then add them to the dry ingredients.
1 1/2 c warm water
1 T dry yeast
1 T malted milk- this is type of powdered milk (or can substitute powdered milk)
1 T honey
1 tsp. salt
3 1/2 - 4 cups flour
Salad Supreme seasoning (sold in the spice aisle)
Dissolve yeast in warm water. Add the remaining ingredients and mix well. Roll out dough on floured surface to about 3/8 in thickness. Brush with melted butter and sprinkle with salad supreme seasonings. Cut into 1 1/2 strips. (I use my pizza wheel)The length is up to you. Place on greased baking sheet. Let raise for 20 minutes. Bake for 15 minutes at 400 degrees. Brush with melted butter while warm and serve.
* I use instant yeast that does not need to be proofed in water. So instead of dissolving the yeast in water, I just mix it in with the flour, salt, and milk. I mix the warm water and honey together then add them to the dry ingredients.
Tuesday, May 31, 2011
Easy Grilled Chicken
This is so easy, I'm not sure it counts as a recipe. Take chicken breasts and poke several times with a fork and put into a large ziploc bag. Then pour zesty Italian dressing in the bag and squeeze the air out of the bag and seal. Marinate chicken overnight in fridge. Then cook on an outdoor grill. The thinner the chicken breast, the more evenly they cook. I cut my chicken breasts horizontally in half to make two thinner pieces. This is best when grilled on an outdoor grill.
Friday, May 20, 2011
The Spice of Life
Just a quick suggestion for organizing all those little spice bottles- lay them flat in a drawer. I love being to see them easily when I pull out my drawer. Bigger jars of spices and cellophane bags are stashed up on my cupboards.
Thursday, May 5, 2011
What I Add to Chocolate Chip Cookies
#2 Cinnamon- oh it's so good. I never would of thought of adding this til I saw in it a recipe. I add about 1/2 tsp to 1 tsp of cinnamon. Gives the cookies a little more umph.
Sunday, April 17, 2011
Dad's Limeade
I have fond memories of my dad making limeade while we waited with our cups in our hands. We loved it.
1/2 cup fresh lime juice
3/4 cup sugar
2 cups water
2 cups club soda
We usually make a double or triple batch.
Sunday, April 10, 2011
Cheesy Pizza Dip
This one comes from Melisa Maxwell.
4 oz. cream cheese, softened
1/2 cup sour cream
1/4 tsp crushed oregano
1/8 tsp crushed red pepper flakes
1/4 cup pizza sauce
2 tablespoons sliced green onions
1/8 tsp minced garlic
1/4 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
3 tablespoons red pepper (optional)
french bread, pita bread or chips for dipping
In a medium baking dish, mix together all the ingredients (except for bread/chips). Bake in a 350 degree oven for 10 minutes or until bubbly and light brown. Serve with cubed french bread, or pita bread/pita chips or tortilla chips.
4 oz. cream cheese, softened
1/2 cup sour cream
1/4 tsp crushed oregano
1/8 tsp crushed red pepper flakes
1/4 cup pizza sauce
2 tablespoons sliced green onions
1/8 tsp minced garlic
1/4 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
3 tablespoons red pepper (optional)
french bread, pita bread or chips for dipping
In a medium baking dish, mix together all the ingredients (except for bread/chips). Bake in a 350 degree oven for 10 minutes or until bubbly and light brown. Serve with cubed french bread, or pita bread/pita chips or tortilla chips.
Sunday, March 27, 2011
Cinnamon Rolls from America's Test Kitchen
This is a long recipe, but it's totally worth it.
Basic Sweet Dough
3/4 cup buttermilk, warm (can use buttermilk powder and water)
6 tablespoons (3/4 stick) unsalted butter, melted and cooled until warm
3 large eggs, lightly beaten
4 1/4 c all purpose flour
1/4 cup sugar
1 envelope (or 2 1/4 tsp) instant or rapid rise yeast
1 1/4 tsp salt
1. Whisk buttermilk, butter and eggs together in a large liquid measuring cup. Mix 4 cups of the flour, sugar, yeast, and salt in a standing mixer fitted with a dough hook. With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 1 min.
2. Increase speed of machine to med-low and knead until the dough is smooth and elastic about 5 minutes. (if after 5 min. more flour is needed add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl, but sticks to the bottom)
3. Turn the dough out onto a clean counter and knead by hand to form a smooth round ball, about 1 min. Place the dough in a lightly oiled bowl and wrap tightly in plastic wrap. Let rise in a warm lace until doubled in size, 2 to 2 1/2 hours.
OR you can use the hand-mixing method (which I prefer)
Whisk the buttermilk, butter, and eggs together in a large liquid measuring cup. In a separate large bowl, whisk 4 cups of flour, sugar, yeast, and salt together. Pour the buttermilk mix into the flour mix. Stir with a rubber spatula until the dough comes together and looks shaggy. Turn the dough out onto a clean counter and knead by hand to form a smooth round ball, 10-15 min, adding the remaining 1/4 c flour as needed to prevent the dough from sticking to the counter. Transfer to a lightly oiled bowl and let rise in a warm place til doubled in size, 2 to 2 1/2 hours.
Filling
3/4 cup packed light brown sugar
2 tsp cinnamon
1/4 tsp cloves
pinch salt
flour for the counter
1 recipe of basic sweet dough
1 tablespoon unsalted butter, melted, plus extra for the pan
3 tablespoons cream cheese, softened
3 tablespoons buttermilk or milk
1 1/2 cups powdered sugar
1. Mix the brown sugar, cinnamon, cloves and salt together in a small bowl. Turn the dough out onto a lightly floured counter and press it into a 12x16 inch rectangle. Brush the dough with the butter. Sprinkle the brown sugar mix over the dough, leaving a 3/4 in border along the top edge. Press on the filling to adhere it to the dough.
2. Roll the dough into a tight cylinder and pinch the seam closed. Roll the cylinder over so that it is seam side down. Gently stretch the cylinder until it is 18 inches long. Pat the ends of the cylinder to even them.
3. Slice the cylinder into 12 evenly sized rolls using a serrated knife. Arrange the rolls, cut-side down in a greased 9x13 metal baking dish and wrap tightly in greased plastic wrap. Let rise in a warm place until the rolls have nearly doubled in size and are pressed against one another 1 to 1/2 hours.
4. Bake for 25-30 minutes in a 350 degree oven. Rolls should be golden and puffed.
5. Flip the rolls out onto a wire rack to cool for 5 minutes. Whisk cream cheese and buttermilk together in large bowl until thick and smooth. Sift powdered sugar over the mix and whisk til smooth. Flip the rolls upright and using a large spoon drizzle the glaze over warm rolls.
Basic Sweet Dough
3/4 cup buttermilk, warm (can use buttermilk powder and water)
6 tablespoons (3/4 stick) unsalted butter, melted and cooled until warm
3 large eggs, lightly beaten
4 1/4 c all purpose flour
1/4 cup sugar
1 envelope (or 2 1/4 tsp) instant or rapid rise yeast
1 1/4 tsp salt
1. Whisk buttermilk, butter and eggs together in a large liquid measuring cup. Mix 4 cups of the flour, sugar, yeast, and salt in a standing mixer fitted with a dough hook. With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 1 min.
2. Increase speed of machine to med-low and knead until the dough is smooth and elastic about 5 minutes. (if after 5 min. more flour is needed add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl, but sticks to the bottom)
3. Turn the dough out onto a clean counter and knead by hand to form a smooth round ball, about 1 min. Place the dough in a lightly oiled bowl and wrap tightly in plastic wrap. Let rise in a warm lace until doubled in size, 2 to 2 1/2 hours.
OR you can use the hand-mixing method (which I prefer)
Whisk the buttermilk, butter, and eggs together in a large liquid measuring cup. In a separate large bowl, whisk 4 cups of flour, sugar, yeast, and salt together. Pour the buttermilk mix into the flour mix. Stir with a rubber spatula until the dough comes together and looks shaggy. Turn the dough out onto a clean counter and knead by hand to form a smooth round ball, 10-15 min, adding the remaining 1/4 c flour as needed to prevent the dough from sticking to the counter. Transfer to a lightly oiled bowl and let rise in a warm place til doubled in size, 2 to 2 1/2 hours.
Filling
3/4 cup packed light brown sugar
2 tsp cinnamon
1/4 tsp cloves
pinch salt
flour for the counter
1 recipe of basic sweet dough
1 tablespoon unsalted butter, melted, plus extra for the pan
3 tablespoons cream cheese, softened
3 tablespoons buttermilk or milk
1 1/2 cups powdered sugar
1. Mix the brown sugar, cinnamon, cloves and salt together in a small bowl. Turn the dough out onto a lightly floured counter and press it into a 12x16 inch rectangle. Brush the dough with the butter. Sprinkle the brown sugar mix over the dough, leaving a 3/4 in border along the top edge. Press on the filling to adhere it to the dough.
2. Roll the dough into a tight cylinder and pinch the seam closed. Roll the cylinder over so that it is seam side down. Gently stretch the cylinder until it is 18 inches long. Pat the ends of the cylinder to even them.
3. Slice the cylinder into 12 evenly sized rolls using a serrated knife. Arrange the rolls, cut-side down in a greased 9x13 metal baking dish and wrap tightly in greased plastic wrap. Let rise in a warm place until the rolls have nearly doubled in size and are pressed against one another 1 to 1/2 hours.
4. Bake for 25-30 minutes in a 350 degree oven. Rolls should be golden and puffed.
5. Flip the rolls out onto a wire rack to cool for 5 minutes. Whisk cream cheese and buttermilk together in large bowl until thick and smooth. Sift powdered sugar over the mix and whisk til smooth. Flip the rolls upright and using a large spoon drizzle the glaze over warm rolls.
Tuesday, March 15, 2011
Breakfast in a Cookie
This recipe comes from Zonya Foco. I don't eat if for breakfast, but it's a nice snack to have around. This recipe makes 5 dozen cookies.
Preheat oven to 375 and spray cookie sheets with cooking spray.
Mix the following together in a small bowl and set aside to soak for 10 min.
1 cup oat bran
3/4 cup orange juice
Meanwhile combine the following in a large bowl and mix til smooth:
1 cup + 1 T applesauce, unsweetened
2 T canola oil
1 cup honey
1/3 cup firmly packed brown sugar
3 large eggs
1 1/2 T vanilla extract
1 T grated orange rind or 2 tsp orange extract
Measure the following into a sifter and sift over applesauce mixture:
3 cups whole wheat pastry flour (ground soft white wheat) or 1 1/2 cups white flour and 1 1/2 cups whole wheat flour
1 T baking powder
1 1/2 tsp baking soda
(I skip the sifting part)
Add the soaked oat bran and remaining ingredients to the large bowl and mix thoroughly with a wooden spoon. Drop by slightly heaping tablespoons 1 inch apart. Bake until light browned or 12 to 14 min.
1 cup nonfat dry milk
2 1/2 cups oats (quick or regular)
1 cup nuts
1 cup raisins
1 cup ground flax seed (optional)
Nutritional info for 2 cookies:
210 calories
4 g fiber
6 g protein
6 g of fat
22 mg cholesterol
17 g sugar
.6 g saturated fat
170 mg sodium
Preheat oven to 375 and spray cookie sheets with cooking spray.
Mix the following together in a small bowl and set aside to soak for 10 min.
1 cup oat bran
3/4 cup orange juice
Meanwhile combine the following in a large bowl and mix til smooth:
1 cup + 1 T applesauce, unsweetened
2 T canola oil
1 cup honey
1/3 cup firmly packed brown sugar
3 large eggs
1 1/2 T vanilla extract
1 T grated orange rind or 2 tsp orange extract
Measure the following into a sifter and sift over applesauce mixture:
3 cups whole wheat pastry flour (ground soft white wheat) or 1 1/2 cups white flour and 1 1/2 cups whole wheat flour
1 T baking powder
1 1/2 tsp baking soda
(I skip the sifting part)
Add the soaked oat bran and remaining ingredients to the large bowl and mix thoroughly with a wooden spoon. Drop by slightly heaping tablespoons 1 inch apart. Bake until light browned or 12 to 14 min.
1 cup nonfat dry milk
2 1/2 cups oats (quick or regular)
1 cup nuts
1 cup raisins
1 cup ground flax seed (optional)
Nutritional info for 2 cookies:
210 calories
4 g fiber
6 g protein
6 g of fat
22 mg cholesterol
17 g sugar
.6 g saturated fat
170 mg sodium
Sunday, March 6, 2011
Strawberry Cream Cake
(from America's Test Kitchen)
Ingredients:
Cake:
* 1 1/4 cups cake flour
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon table salt
* 1 cup sugar
* 5 large eggs, room temperature (2 whole and 3 separated)
* 6 tablespoons unsalted butter, melted and cooled slightly
* 2 tablespoons water
* 2 teaspoons vanilla extract
Strawberry Filling:
* 2 lbs fresh strawberries, washed, dried, and stemmed (medium or large, about 2 quarts)
* 4 -6 tablespoons sugar
* 1 pinch table salt
Whipped Cream:
* 8 ounces cream cheese, room temperature
* 1/2 cup sugar
* 1 teaspoon vanilla extract
* 1/8 teaspoon table salt
* 2 cups heavy cream
Directions:
Prep Time: 2 hrs
Total Time: 2 3/4 hrs
1. 1 FOR THE CAKE: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease and flour round 9 by 2-inch cake pan or 9-inch springform pan and line with parchment paper. Whisk flour, baking powder, salt, and all but 3 tablespoons sugar in mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth.
2. 2 In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes. With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds. Stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain. Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment. Invert cake again; cool completely, about 2 hours.
3. 3 FOR THE STRAWBERRY FILLING: Halve 24 of best-looking berries and reserve. Quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally. Strain juices from berries and reserve (you should have about 1/2 cup). In work bowl of food processor fitted with metal blade, give macerated berries five 1-second pulses (you should have about 1 1/2 cups). In small saucepan over medium-high heat, simmer reserved juices until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes. Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine. Set aside until cake is cooled.
4. 4 FOR THE WHIPPED CREAM: When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).
5. 5 TO ASSEMBLE THE CAKE: Using large serrated knife, slice cake into three even layers. Place bottom layer on cardboard round or cake plate and arrange ring of 20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer. Pour one half of pureed berry mixture (about 3/4 cup) in center, then spread to cover any exposed cake. Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge. Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge). Repeat with 20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top. Spread remaining whipped cream over top; decorate with remaining cut strawberries. Serve, or chill for up to 4 hours.
Ingredients:
Cake:
* 1 1/4 cups cake flour
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon table salt
* 1 cup sugar
* 5 large eggs, room temperature (2 whole and 3 separated)
* 6 tablespoons unsalted butter, melted and cooled slightly
* 2 tablespoons water
* 2 teaspoons vanilla extract
Strawberry Filling:
* 2 lbs fresh strawberries, washed, dried, and stemmed (medium or large, about 2 quarts)
* 4 -6 tablespoons sugar
* 1 pinch table salt
Whipped Cream:
* 8 ounces cream cheese, room temperature
* 1/2 cup sugar
* 1 teaspoon vanilla extract
* 1/8 teaspoon table salt
* 2 cups heavy cream
Directions:
Prep Time: 2 hrs
Total Time: 2 3/4 hrs
1. 1 FOR THE CAKE: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease and flour round 9 by 2-inch cake pan or 9-inch springform pan and line with parchment paper. Whisk flour, baking powder, salt, and all but 3 tablespoons sugar in mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth.
2. 2 In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes. With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds. Stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain. Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment. Invert cake again; cool completely, about 2 hours.
3. 3 FOR THE STRAWBERRY FILLING: Halve 24 of best-looking berries and reserve. Quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally. Strain juices from berries and reserve (you should have about 1/2 cup). In work bowl of food processor fitted with metal blade, give macerated berries five 1-second pulses (you should have about 1 1/2 cups). In small saucepan over medium-high heat, simmer reserved juices until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes. Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine. Set aside until cake is cooled.
4. 4 FOR THE WHIPPED CREAM: When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).
5. 5 TO ASSEMBLE THE CAKE: Using large serrated knife, slice cake into three even layers. Place bottom layer on cardboard round or cake plate and arrange ring of 20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer. Pour one half of pureed berry mixture (about 3/4 cup) in center, then spread to cover any exposed cake. Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge. Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge). Repeat with 20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top. Spread remaining whipped cream over top; decorate with remaining cut strawberries. Serve, or chill for up to 4 hours.
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