Ingredients:
2 cups plain yogurt
2 tablespoons good honey
1/2 teaspoon pure vanilla extract
Seeds scraped from 1/2 vanilla bean, optional
Directions
Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside.
Spoon the yogurt over fresh fruit.
I have made fruit parfaits with this dip, fresh fruit and granola. Not only does it taste good, but it looks pretty layered in clear/glass bowls or cups.
Friday, October 30, 2009
Vegetable Couscous
I often add shredded chicken, too.
1 can (14 1/2 oz) vegetable broth
1 cup plain couscous
1 medium carrot, grated
1 red pepper, diced
1 small yellow summer squash, sliced and cut in half
1 small zucchini, sliced and cut in half
1/2 cup finely chopped red onion
2 garlic cloves, pressed
2 teaspoons olive oil
1 can (15 oz) garbanzo beans, drained and rinsed
1/2 teaspoon each curry powder, ground cumin, and salt
1/4 tsp red pepper flakes
snipped fresh parsley
In a small pan, bring the vegetable broth to a boil. Add couscous, cover and remove from heat. Let stand five minutes.
In large skillet, heat oil over medium-high heat until hot. Add vegetables and garlic; cook 5-6 minutes, stirring occasionally or until vegetables are crisp-tender. Stir in garbanzo beans, curry powder, cumin, salt, and red pepper flakes. Mix thoroughly. Add couscous; continue cooking 1-2 minutes or until heated through. Sprinkle with parsley.
1 can (14 1/2 oz) vegetable broth
1 cup plain couscous
1 medium carrot, grated
1 red pepper, diced
1 small yellow summer squash, sliced and cut in half
1 small zucchini, sliced and cut in half
1/2 cup finely chopped red onion
2 garlic cloves, pressed
2 teaspoons olive oil
1 can (15 oz) garbanzo beans, drained and rinsed
1/2 teaspoon each curry powder, ground cumin, and salt
1/4 tsp red pepper flakes
snipped fresh parsley
In a small pan, bring the vegetable broth to a boil. Add couscous, cover and remove from heat. Let stand five minutes.
In large skillet, heat oil over medium-high heat until hot. Add vegetables and garlic; cook 5-6 minutes, stirring occasionally or until vegetables are crisp-tender. Stir in garbanzo beans, curry powder, cumin, salt, and red pepper flakes. Mix thoroughly. Add couscous; continue cooking 1-2 minutes or until heated through. Sprinkle with parsley.
Rachel's Overnight Apple Cinnamon French Toast
INGREDIENTS:
3/4 cup butter, melted
1 cup brown sugar
1 teaspoon ground cinnamon
6-9 fresh peeled and sliced apples
20 slices white bread
5 eggs
1 cup milk
1 teaspoon vanilla extract
1/2 cup maple syrup
DIRECTIONS:
1. Grease a 9x13 inch baking pan. In a small bowl, stir together the melted butter, brown sugar, apples and cinnamon.
2. Spread the sugar apple mixture into the bottom of the prepared pan. Layer the bread slices on top of the filling, pressing down as you go. In a medium bowl, beat the eggs with the milk and vanilla. Slowly pour this mixture over the bread, making sure that it is completely absorbed. Cover the pan with aluminum foil and refrigerate overnight.
3. In the morning, preheat oven to 350 degrees F (175 degrees C).
4. Place covered pan into the oven and bake at 350 degrees F (175 degrees C) for 60 to 75 minutes. When done remove from oven and turn on broiler. Remove foil and drizzle maple syrup on top of the egg topping; broil for 2 minutes, or until the syrup begins to caramelize. Remove from the oven and let stand for 10 minutes, then cut into squares. Invert the pan onto a serving tray or baking sheet so the apple filling is on top. Serve hot.
You can make your own maple syrup by following this recipe:
Ingredients:
2 cups of sugar, 1 cup of water and 1 tablespoon of maple flavoring
Directions: Stir together sugar and water. Bring to a boil and boil for one minute. Remove from heat and stir in 1 tablespoon of maple flavoring.
3/4 cup butter, melted
1 cup brown sugar
1 teaspoon ground cinnamon
6-9 fresh peeled and sliced apples
20 slices white bread
5 eggs
1 cup milk
1 teaspoon vanilla extract
1/2 cup maple syrup
DIRECTIONS:
1. Grease a 9x13 inch baking pan. In a small bowl, stir together the melted butter, brown sugar, apples and cinnamon.
2. Spread the sugar apple mixture into the bottom of the prepared pan. Layer the bread slices on top of the filling, pressing down as you go. In a medium bowl, beat the eggs with the milk and vanilla. Slowly pour this mixture over the bread, making sure that it is completely absorbed. Cover the pan with aluminum foil and refrigerate overnight.
3. In the morning, preheat oven to 350 degrees F (175 degrees C).
4. Place covered pan into the oven and bake at 350 degrees F (175 degrees C) for 60 to 75 minutes. When done remove from oven and turn on broiler. Remove foil and drizzle maple syrup on top of the egg topping; broil for 2 minutes, or until the syrup begins to caramelize. Remove from the oven and let stand for 10 minutes, then cut into squares. Invert the pan onto a serving tray or baking sheet so the apple filling is on top. Serve hot.
You can make your own maple syrup by following this recipe:
Ingredients:
2 cups of sugar, 1 cup of water and 1 tablespoon of maple flavoring
Directions: Stir together sugar and water. Bring to a boil and boil for one minute. Remove from heat and stir in 1 tablespoon of maple flavoring.
Sour Cream Coffee Cake and Killer Eggs
My friend, Shelley, made these two recipes for my baby shower. Maybe not so healthy but oh so good!
SOUR CREAM COFFEE CAKE
1 ½ cups flour
2 ½ tsp. baking powder
½ tsp. salt
¾ cup sugar
1 egg
¾ cup sour cream
1/3 cup butter, melted
½ cup milk
1 tsp vanilla
Batter: Combine dry ingredients. Combine wet ingredients. Mix the two together. Pour into greased 9x9 pan. Sprinkle topping evenly over batter. Bake 375 Farenheit for 25-30 minutes. Cool partially on wire rack. Serve warm. Recipe doubles well into a 9x13 pan.
TOPPING
½ cup sugar
¼ cup flour
½ cup soft butter
1 tsp cinnamon
Mix thoroughly with fork or pastry blender. Sprinkle over batter.
KILLER EGGS
1 24 oz pkg frozen shredded hash browns thawed
½ cup butter/margarine
½ cup diced onion (optional)
1 ½ cups Swiss cheese
1 ½ cups cheddar cheese
1 cup diced ham or cooked and crumbled bacon
2 cups half and half
½ tsp seasoning salt
6 eggs, beaten
Press potatoes in a greased 9x13 pan. Sprinkle onion over top (if desired). Drizzle butter over top. Bake 350 Farenheit for 20 minutes. Combine meat, cheeses, half and half, eggs and seasoning salt. Pour over potatoes. Bake another 35-40 degrees.
SOUR CREAM COFFEE CAKE
1 ½ cups flour
2 ½ tsp. baking powder
½ tsp. salt
¾ cup sugar
1 egg
¾ cup sour cream
1/3 cup butter, melted
½ cup milk
1 tsp vanilla
Batter: Combine dry ingredients. Combine wet ingredients. Mix the two together. Pour into greased 9x9 pan. Sprinkle topping evenly over batter. Bake 375 Farenheit for 25-30 minutes. Cool partially on wire rack. Serve warm. Recipe doubles well into a 9x13 pan.
TOPPING
½ cup sugar
¼ cup flour
½ cup soft butter
1 tsp cinnamon
Mix thoroughly with fork or pastry blender. Sprinkle over batter.
KILLER EGGS
1 24 oz pkg frozen shredded hash browns thawed
½ cup butter/margarine
½ cup diced onion (optional)
1 ½ cups Swiss cheese
1 ½ cups cheddar cheese
1 cup diced ham or cooked and crumbled bacon
2 cups half and half
½ tsp seasoning salt
6 eggs, beaten
Press potatoes in a greased 9x13 pan. Sprinkle onion over top (if desired). Drizzle butter over top. Bake 350 Farenheit for 20 minutes. Combine meat, cheeses, half and half, eggs and seasoning salt. Pour over potatoes. Bake another 35-40 degrees.
Jackie's Pancakes
Mix:
1 + 3/4 cup flour (whole wheat ideal)
4 tsp baking powder
1 tbsp sugar
Then Add:
1/4 cup melted butter/margarine
1 + 3/4 cup milk
2 eggs
Mix well with a wisk so no lumps. Add berries if desired (banana would probably be good). Cut and flip pancakes a few times if necessary to ensure thoroughly cooked.
Maddie loves these with strawberries. The whole wheat flour or at least half white/half wheat flour is what makes these so delicious!
1 + 3/4 cup flour (whole wheat ideal)
4 tsp baking powder
1 tbsp sugar
Then Add:
1/4 cup melted butter/margarine
1 + 3/4 cup milk
2 eggs
Mix well with a wisk so no lumps. Add berries if desired (banana would probably be good). Cut and flip pancakes a few times if necessary to ensure thoroughly cooked.
Maddie loves these with strawberries. The whole wheat flour or at least half white/half wheat flour is what makes these so delicious!
Lindsey's BBQ Chicken Sandwiches
Thanks to my friend, Lindsey, for this yummy recipe. We crave BBQ on this side of the pond.
Thanks for posting Lindsey's great recipe, Ally! I made these today and we loved them and it was so easy. It makes 5-6 sandwiches.
4 skinless, boneless chicken breast halves
Salt and pepper
1 onion finely chopped
4 cloves garlic, finely chopped
1 1/3 cups barbecue sauce
1/2 cup apple cider vinegar (this is the key to make the chicken taste awesome!)
Hot pepper sauce (just a dash)
6 kaiser or French rolls, split
6 ounces shredded cheese (Monterey Jack, Provolone, or Mozzarella)
Season the chicken with salt and pepper and place in a heavy pot with the onion, garlic and just enough water to cover (about 1 1/2 cups). (You could also use chicken stock for a richer sauce, or go half and half with chicken stock and water.) Add the barbecue sauce, vinegar and a few drops hot sauce and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken from the sauce and shred with two forks. Boil the sauce, skimming occasionally, until reduced by half, about 15 minutes. Season with salt and pepper. Add the shredded chicken and heat through. Spoon the mixture onto the rolls and top with the cheese.
Just a little rambling... it's great if you need to take a meal to someone, it works well if you want to make it in advance and keep it warm in the crockpot and it makes great leftovers.
Saturday, October 24, 2009
Lindsay's Brownies
I got this recipe from Lindsay Philips Blog
1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup high-quality semisweet chocolate morsels (I used baking chocolate squares, roughly chopped)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x13 baking dish. Combine the melted butter, sugar, & vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended. Sift together the flour, cocoa powder, & salt. Gradually incorporate the dry ingredients into the wet ingredients until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, & cool pan on wire rack before cutting. Dust with powdered sugar & top with raspberries before serving.
1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup high-quality semisweet chocolate morsels (I used baking chocolate squares, roughly chopped)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x13 baking dish. Combine the melted butter, sugar, & vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended. Sift together the flour, cocoa powder, & salt. Gradually incorporate the dry ingredients into the wet ingredients until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, & cool pan on wire rack before cutting. Dust with powdered sugar & top with raspberries before serving.
Tuesday, October 20, 2009
Mango with Coconut Sushi Rice
I haven't tried this recipe yet. I discovered it on our recent trip to Australia. I can't wait to try it!
Serves 4
300g jasmine rice
100g granulated sugar
200ml canned coconut milk
400ml water
1 ripe mango peeled and finely chopped
2 tablespoons mint leaves, chopped
1 lime, cut into wedges
Combine rice, sugar, coconut milk and water in a heavy-bottomed saucepan and bring to a boil stirring constantly to prevent the rice from sticking. Simmer very gently, uncovered, on the lowest possible heat for 20 minutes, stirring occasionally. if the rice has absorbed all of the liquid and is not yet cooked, cover the pan tightly and set aside for another 10 minutes until the rice is very tender. Lightly rinse out a 20cm X 15cm shallow tin or pie dish. Tip in the rice (leaving any browned rice on the bottom of the saucepan) and spread out evenly to a depth of 2cm. Smooth the top and leave to cool.
When ready to serve cut into rounds with a cookie cutter. Toss mango with mint and arrange on top of each round. Serve with lime wedges for squeezing.
Serves 4
300g jasmine rice
100g granulated sugar
200ml canned coconut milk
400ml water
1 ripe mango peeled and finely chopped
2 tablespoons mint leaves, chopped
1 lime, cut into wedges
Combine rice, sugar, coconut milk and water in a heavy-bottomed saucepan and bring to a boil stirring constantly to prevent the rice from sticking. Simmer very gently, uncovered, on the lowest possible heat for 20 minutes, stirring occasionally. if the rice has absorbed all of the liquid and is not yet cooked, cover the pan tightly and set aside for another 10 minutes until the rice is very tender. Lightly rinse out a 20cm X 15cm shallow tin or pie dish. Tip in the rice (leaving any browned rice on the bottom of the saucepan) and spread out evenly to a depth of 2cm. Smooth the top and leave to cool.
When ready to serve cut into rounds with a cookie cutter. Toss mango with mint and arrange on top of each round. Serve with lime wedges for squeezing.
Wednesday, October 7, 2009
Apple Breakfast Cake
This is a recipe that I got from the Simply Recipes Blog. I made it today and it is really good.
Serves 6
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup sugar
1 teaspoon ground cinnamon
5 1/2 tablespoons unsalted butter, at room temperature
1 egg beaten
1/2 cup milk
1 medium baking apple, peeled and sliced
Preheat oven to 375 degrees. Grease a 9 inch square or round baking dish with a 4 cup capacity.
Sift together the flour, baking powder and salt. In a separate bowl combine 1/3 cup sugar with the cinnamon and set aside.
In the bowl of an electric mixer, cream the butter with the remaining 1/3 cup sugar. Beat in the egg until well blended. Add the flour mixture in three additions, alternating with the milk, beating until just combined.
Spread half the mixture in a baking dish. Lay the apple slices on the batter so they just cover the batter. Overlap them if necessary. Sprinkle the apples with half of the cinnamon-sugar mixture. Spread the rest of the batter over the apples. Sprinkle the remaining cinnamon-sugar on the top.
Bake the cake for 25 minutes or until golden brown and apples start to bubble at the edges.
Cokie Colton's Pumpkin Ribbon Cake
Preheat oven to 350 degrees. Prepare a Bundt pan by spraying it lightly with Pam.
Cake
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 1/2 cups sugar
3/4 cup butter
3 eggs
3/4 cup pumpkin
1/2 cup milk
1 teaspoon vanilla
Ribbon
1- 8 ounce package cream cheese
1/4 cup sugar
Pour half of the batter into the prepared pan and spoon ribbon on the top. Pour on remaining batter.
Bake at 350 for 50-60 minutes
Cake
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 1/2 cups sugar
3/4 cup butter
3 eggs
3/4 cup pumpkin
1/2 cup milk
1 teaspoon vanilla
Ribbon
1- 8 ounce package cream cheese
1/4 cup sugar
Pour half of the batter into the prepared pan and spoon ribbon on the top. Pour on remaining batter.
Bake at 350 for 50-60 minutes
Saturday, October 3, 2009
Bon Ton Bread Pudding
The Bon Ton is a famous restaurant in New Orleans. Rick and I ate there once when I went with him on business. I have changed the sauce and recipe a bit to leave out the alcohol.
Rum Sauce:
1/2 cup apple juice
3/4 cup heavy cream
Rum flavoring to taste
6 oz dark brown sugar
7 oz granulated sugar
1/2 lb unsalted butter, cold, chopped
In a thick plastic container, place the cold chopped butter.
Combine the sugars, apple juice, cream, and rum flavoring in a sauce pan. Bring to a boil stirring occasionally. When the mixture comes to a boil, pour 1/2 of it over the butter and whisk constantly until the butter is melted, add the rest of the hot mixture.
Place the bowl into an ice bath to cool, stirring the sauce a few times during the cooling process. Keep chilled.
When you’re ready to use, just warm it a little to take the chill off.
Bread Pudding:
1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
1 qt milk
3 eggs, lightly beaten
2 cups sugar
2 Tbsp vanilla
1 cup raisins (I think dried cranberries would be really good in this, too)
1/4 teaspoon allspice
1/4 to 1/2 teaspoon cinnamon
3 Tbsp unsalted butter, melted
1 Preheat oven to 350°F.
2 Soak the bread in milk in a large mixing bowl. Press with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.
3 Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.
Serve with rum sauce on the side; pour on to taste. Best fresh and eaten the day it is made. Makes 8-10 servings.
Rum Sauce:
1/2 cup apple juice
3/4 cup heavy cream
Rum flavoring to taste
6 oz dark brown sugar
7 oz granulated sugar
1/2 lb unsalted butter, cold, chopped
In a thick plastic container, place the cold chopped butter.
Combine the sugars, apple juice, cream, and rum flavoring in a sauce pan. Bring to a boil stirring occasionally. When the mixture comes to a boil, pour 1/2 of it over the butter and whisk constantly until the butter is melted, add the rest of the hot mixture.
Place the bowl into an ice bath to cool, stirring the sauce a few times during the cooling process. Keep chilled.
When you’re ready to use, just warm it a little to take the chill off.
Bread Pudding:
1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
1 qt milk
3 eggs, lightly beaten
2 cups sugar
2 Tbsp vanilla
1 cup raisins (I think dried cranberries would be really good in this, too)
1/4 teaspoon allspice
1/4 to 1/2 teaspoon cinnamon
3 Tbsp unsalted butter, melted
1 Preheat oven to 350°F.
2 Soak the bread in milk in a large mixing bowl. Press with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.
3 Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.
Serve with rum sauce on the side; pour on to taste. Best fresh and eaten the day it is made. Makes 8-10 servings.
Friday, October 2, 2009
Ruth's Chili
Ruth's Chili
Brown 1 lb ground beef and 1 pkg stew meat with 5 cloves of garlic and onions.
add to the crockpot on high with the following
2 cans of each makes a big batch-- modify for your group I do 2 of some and not of others based on the mood
kidney beans
black beans
corn
rotel
diced stewed tomatoes
tomato sauce
ranch style beans
add the following ingredients to taste
salt
pepper
chili powder
ancho chili powder
cilantro
cumin
Sazon--found in the Spanish foods aisle 3 packets usually
dried onions
a little bit of sugar
a little cinnamon
About 30 minutes before you serve add
some finely diced chocolate
not crazy it really adds to the flavor
Enjoy!!!!
Brown 1 lb ground beef and 1 pkg stew meat with 5 cloves of garlic and onions.
add to the crockpot on high with the following
2 cans of each makes a big batch-- modify for your group I do 2 of some and not of others based on the mood
kidney beans
black beans
corn
rotel
diced stewed tomatoes
tomato sauce
ranch style beans
add the following ingredients to taste
salt
pepper
chili powder
ancho chili powder
cilantro
cumin
Sazon--found in the Spanish foods aisle 3 packets usually
dried onions
a little bit of sugar
a little cinnamon
About 30 minutes before you serve add
some finely diced chocolate
not crazy it really adds to the flavor
Enjoy!!!!
Thursday, October 1, 2009
Nigella's Peanut Butter Squares
What is Izzie eating?????
When I saw this photo on Shannon's blog (Ally's friend and now mine, too) I loved it and asked Luke and Ally what she was eating. I have never seen a messy face quite so lovely in a clown smile kind of way. It reminded me of how truly wonderful Nigella's Peanut Butter Squares are and I thought I would share the recipe that goes along with the photo.
Ingredients for the Base
Scant 1/4 cup dark brown sugar
1 1/3 cups confectioners' sugar
Scant 1/4 cup unsalted butter
3/4 cup plus 2 tablespoons creamy peanut butter
Ingredients for the topping
7 ounces milk chocolate
4 ounces bittersweet chocolate
1 tablespoon unsalted butter
Directions
1. Stir all the ingredients for the base together until smooth.
2. I use the paddle attachments to my mixer, but a bowl and a wooden spoon will work.
3. You will find, either way, that some of the dark brown sugar stays in very small, lumps, but don't worry about that.
4. Press this mixture into a 9-inch square brownie pan and make the surface as even as possible.
5. To make the topping, melt the chocolates and butter together (the microwave works great for this just for a minute at a time until it is melted) stir well to combine and spread evenly over the base.
6. Put the pan in the refrigerator to set. When the chocolate has hardened, cut into small squares because it is very rich.
Subscribe to:
Posts (Atom)