Wednesday, November 25, 2009
Leann Bertoch's Cinnamon Rolls
My Mom used to make these all the time... and they're so good.
1 cup milk
½ cup sugar
1 cube butter
1 tsp salt
Put into a saucepan and bring to almost a boil – take off stove and let cool
In a small bowl combine ¼ cup warm water, 1Tbsp yeast and a pinch of sugar and flour
In a large bowl
4 cups flour
½ cup (or more) raisins
Beat three eggs into milk and add all ingredients together. Stir well. Let raise 2 hours.
Roll out on floured board 1/4” thick to a large circle (I’ve been making it a rectangle because it makes the rolls more even)
Pour ¼ cup melted butter on top. Sprinkle sugar on top (about 1 cup). Sprinkle with cinnamon on top of the sugar. Bake at 350 degrees for 12-13 minutes.
Glaze with 2 cups powdered sugar, ¼ cup milk, 1 tsp vanilla and approx. ¼ cup butter.
Sunday, September 20, 2009
From It's All American Food by David Rosengarten
2 C flour (I have used all-purpose and pastry, both are good)
1/4 c + 2 T sugar
2 t baking powder
3/4 t baking soda
3/4 t salt
4 large eggs, separated
1 1/2 C milk
1 C sour cream
1/4 lb (1 stick) butter, melted and cooled slightly
1 1/2 t vanilla
Preheat waffle iron.
Sift dry ingredients (except for 2 T sugar) and set aside.
In mixing bowl, beat egg whites on low speed until foamy, then add the 2 T sugar and increase speed to medium and beat until soft peaks form.
In another bowl, whisk together yolks, milk, sour cream, butter, vanilla. Add flour mixture and stir until just combined. Fold in egg whites. DO NOT OVER STIR.
Spray waffle iron, pour about 3/4 c onto iron and close. Cook until almost crispy (steam will stop coming out of iron when they are just about done.)
Makes about 10-12 waffles, depending on the size of your iron.
These freeze well, but you really and truly won't have any leftover. We eat them for dinner at least once a week, lately. The egg white and sour cream make the texture almost like a souffle. So freaking awesome.
Tuesday, July 28, 2009
4 Cups MilkUsually I just mix this all together in a kitchen aid until blended. Best to add flour gradually to liquid so as to avoid clumps. You might need to add more or less sugar depending on your taste preferences.
3 Cups Flour
Pinch of Salt
3 Large Egg
6 Tbsp Oil
1 Cup Sugar
2 Tbsp Vanilla
Heat a skillet to medium high heat. Melt about 1 Tbsp of unsalted butter on the pan, add excess melted butter from pan to mixture and beat in. Ladle in enough batter to cover the entire pan, move the pan around to spread the mixture thinly over the entire pan. Should be slightly thinner than tortillas. Once the crepe begins to bubble pry the edge from the pan and with turner and flip crepe (about 15 seconds on a well heated pan). Cook second side briefly until begins to bubble (about 10 seconds on well heated pan).
If crepe sticks lower heat and add more butter to pan. It takes a few tries to get the technique down.
Serve with nutella, strawberries, and cream. Ice cream is also acceptable.
3 1/2 lbs Rib Roast or Veal Loin
3 TBS Extra Virgin Olive Oil
1 TSP Salt
1 TSP Freshly Ground Pepper
2-4 Bay Leaves
4 Fresh Thyme Sprigs
6-10 Slices Thick Sliced Bacon (depending on size of roast)
6 Heads Garlic
4 Chopped Garlic Cloves
Preheat an oven to 425 F
Rub the roast with 1 tablespoon olive oil followed by salt and pepper. Place bay leaves, chopped garlic cloves, and thyme springs on the top of the roast. Wrap roast with bacon slices, usually I lay the bacon along the longer dimension of the roast. Tie up bacon with kitchen string to hold bacon in place. Cut 1/4 inch off top of garlic heads. Rub the heads with the remaining oil. The roast bacon side up on a rack in a roasting pan. Wedge garlic heads around the roast.
Roast uncovered, basting roast and garlic with pan juices, until 145 F at thickest part (this will leave the center rare and the edges medium well) about 1 hour. Transfer roast and garlic to platter and cover loosely with foil. Let rest 10 minutes before carving.
Remove twine. Set aside pan juices for use as gravy. Smear garlic cloves from garlic heads on sliced meat for extra flavor. (The bacon is usually eaten by the carver as a special bonus.)
Thursday, July 09, 2009
1lb. Organic, lean ground beef
1/4 of an onion
Williams Sonoma Slow Cooker sauce
Freshly ground pepper
Mix (in my case - got my hubby to do the hand mixing for me), and form into patties - I was able to make six patties total.
Cook the patties however you prefer - stove-top, grill, etc.
We used onion buns, romaine lettuce, tomatoes, pickles, ketchup and mustard.
Next time I make these burgers I'm going to sauté the onions with the mushrooms before adding them into the burger mixture.
I might add avocados and bacon if I think ahead of time...
For the corn - this is my hubby's creation.
I steam the corn for 7 min.
He butters them in unsalted butter.
Sprinkles freshly ground black pepper on them - we love pepper.
Grates parmesean cheese and covers the corn.
Wednesday, June 24, 2009
Then I realized I was out of eggs to bread the salmon.
So I grabbed some mayo.
Smeared the mayo on the salmon.
Breaded in panko, garlic seasoning, and parmesan.
That is all.
Friday, June 19, 2009
I love California Pizzas. I love the gourmet ingredients, the fresh flavor, the light feeling from eating them. I can't believe I haven't made these myself until now. Making these pizzas from scratch... are really the best pizzas that I've tasted... same with my hubby.
This is a great party idea or Family Home Evening idea. Make the dough that day - and let everyone make their own pizza. Yum... all I can think of all day are these pizzas.
For the dough:
- 1 1/4 cups warm (100 to 110 degrees F) water
- 2 packages dry yeast
- 1 tablespoon honey
- 3 tablespoons good olive oil
- 4 cups all-purpose flour, plus extra for kneading
- 2 teaspoons kosher salt
For the toppings (select 8):
- 1 red onion, thinly sliced
- 1 pound fresh mozzarella, grated
- 1/2 pound Italian Fontina, grated
- 1/2 pound mild goat cheese, such as Montrachet, sliced
- 1 red or yellow bell pepper, cored, seeded, and julienned
- 1/4 pound prosciutto, thinly sliced and julienned
- 1 bunch arugula, cleaned and dried
- 6 plum tomatoes, sliced 1/4-inch thick
- 4 pork or turkey sausages, cooked and sliced
- 1 bunch basil leaves, cleaned and dried
- 4 garlic cloves, roasted
- Crushed red pepper flakes
- Pepperoni, Salami (because my girls like meat)
- Olives (because I love olives)
- 1/2 cup good olive oil
For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.
When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.
Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
Preheat the oven to 500 degrees.
If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets sprinkled with cornmeal. (You will be able to fit 2 pizzas on each 18 by 13-inch baking sheet.)Brush the dough with olive oil and add any toppings you wish, piling them high. Drizzle each pizza with 1 Tbsp of olive oil and bake for 10-15 minutes, until the crust is crisp and the toppings are cooked.
Tuesday, May 26, 2009
1/2 cup softened butter
1 cup light brown sugar(plus more because that's how we roll)
1 tsp vanilla
1(heaping) tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 eggs(or we used egg replacer with milk instead of water)
2 cups flour(1.5 wheat/.5 white)
2ish cups finely shredded zucchini(2 medium sized zucchini)
handful of chocolate chips - you know how much you want, you decide your own
1. Beat sugar, butter and vanilla until creamed. Add in bp, bs(ha ha), salt, and eggs.
2. Beat in flour. The mixture will be fairly dry...that's OK.
3. Add in the zucchini, it'll make the dough much more liquidy. Add chocolate chips.
4. Carmelize some nuts for the top(I did walnuts...just chop some up, throw them in a fry pan with some sugar and saute until the sugar sticks to the nuts)
5. Spoon batter into a greased and floured cake pan. Lightly sprinkle the carmelized nuts on top. Place in the oven at 360 F( I know it was 180C, I think that is 360...right?) for 40-50 min.
I've already tasted some of it, and it is GOOOOOD. This is especially for you, La Yen.
Monday, April 20, 2009
3-4 large chicken breasts 1 teaspoon sugar
1 c. chopped onion 1 teaspoon cumin
3 cloves garlic 1/2 teaspoon oregano
2 Tablespoons butter 1/2 teaspoon basil
1 16 oz. can tomatoes 12 oz. bag tortilla chips
1 8 oz. can tomato sauce 2 1/2 cup shredded jack cheese
1/4 c. chopped yellow chilies 1/2 - 1 cup sour cream
In a sauce pan, simmer chicken breasts in water to cover 15-20 minutes until tender. Drain, carefully remove skin and bones and shred chicken into bite size pieces. In a sauce pan, saute onions and garlic in butter until tender. In a cassarole dish or crock pot combine the cooked garlic and onions, tomatoes, tomatoe sauce, chopped chilies, sugar, cumin salt, oregano basil and chicken. (If cooking in a crock pot, the chicken doesn't need to be precooked if it will be cooked for several hours). Heat thoroughly (30 min at 375 in oven). This mixture should be somewhat watery at this stage.
Add sour cream, jack cheese and tortilla chips, mix well and cook for another 10 - 15 minutes or until hot.
Changes: I have to change this recipe around because of availability issues and because I like WAY more veggies than my mom does. I usually drop the chicken breasts down to 2, instead of tomato sauce I take another can of canned tomatoes and blend them, and throw those in instead. We can't get yellow chilies, so in goes a few pieces of canned jalapeno(diced). I like to add about half a can of canned corn and a whole bunch of chopped green peppers in(I fry them up with the onions and garlic). Toy with it however you like. My potato lovin', wish-I-could-eat-casserole-all-the-time husband REALLY likes this recipe.
Tuesday, April 07, 2009
1 pound of ground meat. (You can use a combo of meats, or just stick with what is in your fridge.)
1 T salt
1 T pepper
1 t Mural of Flavor from Penzeys, or just use Italian seasoning and a little extra garlic.
Liberal dump of powdered garlic (not garlic salt.)
2 T Worcestershire sauce
2 beaten eggs
2 C Panko or fine bread crumbs
2 hard-boiled eggs
1 (Or more if you are big onion eaters) large onion, thinly sliced
6 bay leaves (If you are cheap with your bay you can reduce this.)
1/2 C water or apple juice
1 C beef stock
Mix all of the meat and spices (not the bay leaves) and W sauce together in a big bowl. Use your hands. Add the beaten eggs and enough Panko to make it thick and roll-able.
Flatten it out into a 10"x4" rectangle. Put the hardboiled eggs in the middle. Shape the meat around it, and mold it into a loaf, making sure the ends are all sealed up. Roll it in more panko.
In a heavy casserole pan pour some oil and heat until fragrant. Brown the loaf on all sides, and take out of pan.
In the same pan, sautee the onions until they are golden. Add the loaf back in, pour the liquids and the bay leaves in. Artfully stick some bacon slices on top of the loaf. Bring to a boil, then reduce to low, cover and simmer for about 45 minutes. (If you are freaking out about meat, use a meat thermometer to make sure it is cooked through. You baby.)
Remove loaf from pan, let sit for a few minutes, then slice into thick slices and serve with the hot sauce. Or serve cold as a sandwich. Either way, while you eat you must discuss how Fidel is ruining the homeland for everyone and how you want to punch those kids who wear Che TShirts in the throat.
Friday, April 03, 2009
Tomato, Bean and Fried Basil Salad
from Best Ever Three and Four Ingredient Cookbook
1/2 cup fresh basil leaves
11oz cherry tomatoes, halved
14 oz cans mixed beans, drained and rinsed (I used pinto)
5 Tbsp extra virgin olive oil
salt and ground black pepper
Reserve one third of the basil leaves for garnish, then tear the remainder into pieces. Pour the olive oil into a small pan. Add the torn basil and heat gently for 1 minute, until the basil sizzles and begins to color.
Place the halved cherry tomatoes and beans in a bowl. Pour in the basil oil and add a little salt and plenty of freshly ground black pepper. Toss the ingredients together gently, cover and leave to marinate at room temperature for at least 30 minutes. Serve the salad sprinkled with the remaining basil leaves.
Wheat Spaghetti Noodles
Red Pepper flakes
Freshly ground black pepper
Boil the pasta in some salt and olive oil, drain, set aside.
In a pan (I prefer a wok) heat 5Tbsp (depending on amount of pasta) of Olive Oil on med-high heat. Quickly add garlic (lots), kosher salt, a sprinkle or two of red pepper flakes, kosher salt and pepper. The garlic will quickly turn golden (careful not to burn it). Add in the pasta.
Stir in a dash or two (however you like it) of Italian seasoning, thyme, more pepper and salt as needed. Heat thoroughly and eat.
Orange, Soy-marinated Chicken
from Best Ever Three and Four Ingredient Cookbook
4 skinless, chicken breast fillets (we don't eat much so I only used two)
1 large orange
2 Tbsp dark soy sauce
14 oz medium asparagus spears
Slash each chicken portion diagonly and place them in a single layer in a shallow, ovenproof dish. Halve the orange, squeeze the juice from one half (I like my Braun electric juicer) and mix it with the soy sauce (I ended up doubling the marinade). Pour this over the chicken. Cut th eremaining orange into wedges and place these on the chicken. Cover and leave to marinate for several hours. (I would have done this the night before - but forgot - so mine marinated for about 2 hours)
Preheat the oven to 350 degrees. Turn the chicken over and bake, uncovered for 20 minutes. Turn the chicken over again and bake for a further 15 minutes, or until cooked through. (remember to check it)
Meanwhile, cut off any tough ends from teh asparagus and place in a frying pan. Pour in enough boiling water just to cover and cook gently for 3-4 minutes, until just tender. Drain and arrange on warmed plates, then top with the chicken an dorange wedges. Spoon over the cooking juices. Serve immediately.
Thursday, April 02, 2009
Tagliatelle with Vegetable Ribbons
from Best Ever Three and Four Ingredient Cookbook
2 large zucchinis
2 large carrots
9oz fresh egg tagliatelle
4 Tbsp garlic flavored olive oil
salt and ground black pepper
With a vegetable peeler cut the zucchini and carrots into long thin ribbons. Bring a large pan of salted water to boil, then add teh zucchini and carrot ribbons. Bring the water back to boil and boil for 30 seconds, then drain and set aside.
I use the same water to boil the pasta. Drain the pasta and return it to the pan. Add the vegetable ribbons, garlic flavored olive oil and seasoning and toss over a medium to high heat until the pasta and vegetables are glistening with oil. Serve the pasta immediately.
Wednesday, April 01, 2009
Crab and Cucumber Wraps
serves two (but it served two adults and two little girls...and we had leftovers for the next day)
from Best Ever Three and Four Ingredient Cookbook
1/2 a cucumber (I like English cucumbers)
1 medium dressed crab (I used about half of those real crab tubs from Costco)
4 small wheat tortillas (I ended up having enough for 6 tortillas)
8 Tbsp hoisin sauce (I just used as much as I wanted...I love that sauce)
ground black pepper
tabasco (optional - we like)
Cut the cucumber into small even-sized batons.
Lightly toss the crab meat with ground black pepper in a bowl.
Heat the tortillas gently, one at a time, in a heavy frying pan until they begin to color on each side.
Spread a tortilla with about 2 Tbsp hoisin sauce, then sprinkle with cucumber. Add crab meat down the center of each tortilla and roll up. Repeat with the remaining ingredients. Serve immediately.
from Best Ever Three & Four Ingredient Cookbook
2 large ripe avocados
1/2 pint (or 1 1/4 cups) sour cream (I found the soy kind - it was awesome)
4 cups chicken stock
small bunch of fresh cilantro (if you like it - my family doesn't)
ground black pepper
crumbled bacon (from Costco)
shredded cheese (the kids and the hubby like cheese on everything)
Cut the avocados in half, remove the peel and lift out the pits. Chop the flesh coarsely and place it in a food processor with 3-4 Tbsp of the sour cream. Process until smooth.
Heat the chicken stock in a pan. when it is hot, but still below simmering point, stir in the rest of the cream.
Gradually stir the avocado mixture into the hot stock. Heat but do not let the mixture approach boiling point.
Chop the cilantro. Ladle the soup into individual heated bowls and sprinkle each portion with chopped cilantro, bacon, cheese and black pepper. Serve immediately.
Sunday, February 15, 2009
Below is exactly how it appears on her blog.
i'll give you a quick rundown of the three versions i did. all started with a $1 cake mix . . . and i definitely recommend using a mix since you'll be doing a fair amount of other things, like making fillings, etc. DISCLAIMER: i just reread these instructions and they're a bit frenetic at best. sorry. it's just that they were all a grand experiment. i figured out what i was doing as i did it. so i hope it makes sense.
so, first: Lemon cupcakes with lime curd filling and raspberry frosting
--lemon cake mix....make and bake as instructed
--lime curd: one can sweetened condensed milk with 1/3 c. fresh lime juice. (stir till combined)
--raspberry whipped cream frosting: this recipe is totally approximate, since i was just mixing random ingredients in. so bear with me and my imperfections:
Whipped cream with a bit of almond extract, powdered sugar, a couple TBS of butter, and a bit of cream cheese. mix together. add 1/2 bag of frozen raspberries and blend. let it sit for a bit so the raspberries have time to slightly thaw. then mix more. voila!
Chocolate Whipped Cream Cupcakes
chocolate cake mix -- make as directed
filling=whipped cream with some powdered sugar and almond extract (i had a ton of this left over, so i actually used the leftovers to make the raspberry frosting).
frosting: it's wilton's buttercream recipe. tamra just called me for the recipe and i looked it up online, and i think i have it memorized. dang! that will not be good for the baked good addiction. i've only made it once before, but it is the best buttercream on the planet!
1 c. butter
4 c. powdered sugar
1 tsp. clear vanilla (i bought this at shepherds.....it just doesn't color the buttercream brown)
2 TBS milk
beat the butter in your pinky pie mixer (so cute!) until it's totally whipped. leave the butter out for a couple of hours or at least microwave it for a second so it's room temp.
add powd sug one cup at a time, vanilla, and milk last. i made a double batch of this and then took half out for the guava cream cheese cupcakes. then i added 3-4 TBS of cocoa powder and some more milk and that is what makes it a chocolate buttercream. super duper easy!
Vanilla cupcakes with guava cream cheese filling and vanilla buttercream
yellow cakemix- m.a.d. (as directed)
guava filling is found in a weird sealed bag at shepherds. i loved it and think it is awesome. it's a little thick to pipe into cupcakes, so i added some cream cheese and milk to kind of tame it down and thin it.
fill cupcakes and then frost with the vanilla buttercream from above recipe.
FILLING CUPCAKES: there is a tip at shepherds that is 1.50 or something and it looks like a long hollow needle. you put the filling in your bag and then stick that tip into the cupcake at least halfway. squeeze filling out into the cupcake to the point that you can see the cupcake expanding, but not bursting. it's super easy and i think it makes them so much fun.
Friday, January 23, 2009
Friday, January 02, 2009
Dark Chocolate Cookies with Sour Cherries
Makes about 3 dozen
1 3/4 cups all-purpose flour
1 1/4 cups unsweetened Dutch-process cocoa powder
2 tsp baking soda
1/4 tsp salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temp
1 1/4 cups granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
1/4 tsp pure vanilla extract
12 ounces bittersweet chocolate, coarsely chopped
1 1/2 firmly packed cups dried sour cherries (9 oz)
1. Preheat oven to 350. Line two baking sheets with parchment paper.
2. In a bowl, sift together the flour, cocoa powder, baking soda, and salt.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until fluffy. Add eggs and vanilla; beat until well combined. Add the flour mixture, and beat on low speed until just combined. Do not overbeat. With a wooden spoon, fold in chocolate and cherries. (Dough can be frozen at this point, wrapped well in plastic, up to 1 month; thaw completely before baking.)
4. Form balls of dough, each about 1/4 cup; place balls on prepared baking sheets about 3 inches apart. Bake until puffed and cracked, 9-11 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.