Ooops! Sorry 'bout that. Didn't realize it had posted. Kept getting the message that the site was down for maintenance and to keep trying back later. :rolleyes:
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Ooops! Sorry 'bout that. Didn't realize it had posted. Kept getting the message that the site was down for maintenance and to keep trying back later. :rolleyes:
Black Forest Cake
12 to 16 servings
1 package (18-1/4 ounces) devil's food cake mix
3 eggs
3/4 cup water
1/2 cup vegetable oil
1 can (21 ounces) cherry pie filling, drained with
1/2 cup sauce reserved
1 cup (1/2 pint) heavy cream
3 tablespoons confectioners' sugar
1 container (16 ounces) chocolate frosting
1. Preheat the oven to 350°F. Coat two 9-inch round cake pans with
nonstick cooking spray.
2. In a medium bowl, combine the cake mix, eggs, water, oil, and the
reserved 1/2 cup cherry sauce; mix well. Divide the batter evenly between the cake pans.
3. Bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center
comes out clean. Allow to cool for 10 minutes, then invert onto wire racks to cool completely.
4. Beat the heavy cream until stiff peaks form; beat in the confectioners' sugar.
Place a cooled cake layer upside down on a serving platter and cover the top with
half of the whipped cream; scatter the cherries over the whipped cream.
5. Place the second cake layer over the first and frost the sides with the chocolate f
rosting. Frost the top with the remaining whipped cream. Serve, or cover loosely and
chill until ready to serve.
FINISHING TOUCH: For that elegant finishing touch, top the cake with chocolate curls
and additional cherries or chocolate-covered cherries.
Peanut Butter and Jelly Ice Cream Pie
1 box (9 ounces) Girl Scout Do-si-dos™ (peanut butter sandwich cookies)
5 tablespoons butter, melted
1 quart vanilla ice cream, softened
1/3 cup strawberry topping
1/3 cup chopped peanuts
1. Place the cookies in a resealable plastic bag and finely crush with a rolling pin. Place in a medium bowl and add the butter; mix well.
2. Reserve 1/2 cup of the crumb mixture; spread the remaining crumb mixture over the bottom and sides of a 9-inch pie plate to form a crust. Freeze until firm.
3. Spread half of the softened ice cream over the crust. Drizzle with half of the strawberry topping and sprinkle with half of the reserved crumb mixture. Repeat the layers and top with the chopped peanuts.
4. Cover and freeze for at least 4 hours, or until firm. Just before serving, remove from the freezer and soften for 10 minutes before slicing.
Serving: 6 to 8
Prep Time: 20 minutes
Total Time: 4 hours 20 minutes (4 hours chill time)
Crazy Monkey Bread
1 cup sugar
1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 egg, slightly beaten
1/4 cup melted butter or margarine
1 medium banana, mashed
1-1/2 cups chopped peeled fresh fruit
1 cup chopped pecans
Combine the sugar, flour, baking soda, salt and cinnamon in a bowl; mix well. Add the egg and butter, stirring just until moistened. Fold in the banana, fresh fruit and pecans. Spoon into two 5x9-inch loaf pans sprayed with nonstick cooking spray. Bake at 350 degrees for 50 minutes or until the loaves test done. Cool in the pans for 15 minutes. Remove to a wire rack to cool completely.
NOTE: Any combination of ripe, non-citrus fresh fruit may be used. Try one of these combinations: 1 Granny Smith apple and 2 pears; 1 banana and 2 to 3 plums; 1 peach, 1 apple and 1 pear. Extremely juicy fruit should be drained.
SERVES 24
Grillades & Gravy Spanish-Style
PREP TIME: 2 Hours SERVES: 6
Grillades, from the French word "to grill," were first created by the butchers in early Louisiana as they prepared a freshly killed pig into hams, sausages and other fresh cuts of meat. Tiny slivers of meat called "grillade" were cooked in a black iron skillet over the coals of a wood fire. This made a perfect mid-morning meal for the hungry workers, especially when served over steaming grits.
INGREDIENTS:
1 (2-pound) round steak
1/4 cup olive oil
1 cup onions, diced
1/2 cup celery, diced
1/2 cup bell peppers, diced
1/4 cup garlic, minced
2 tbsps flour
1 (8-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes in juice
1/2 cup sliced black olives
3 cups beef stock
2 tbsps fresh basil, chopped
1 tsp fresh thyme, chopped
1/2 cup green onions, sliced
1/4 cup parsley, chopped
salt and black pepper to taste
hot sauce to taste
Cut round steak into 3-inch cubes and pound lightly. Season to taste using salt and pepper. In a cast iron skillet, heat olive oil over medium-high heat. Brown round steak on all sides. Remove and keep warm. An additional tablespoon of olive oil may be added to the skillet if necessary. Into the same oil, add onions, celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Sprinkle in flour and blend well into the mixture, removing any lumps that may form in the blending process. Add tomato sauce, diced tomatoes and black olives, blending well into the vegetable mixture. Add stock and continue to blend until all is incorporated. Add basil and thyme and season lightly using salt, pepper and hot sauce. Return round steak to the skillet and bring mixture to a rolling boil. Reduce to simmer, cover and cook 1-1 1/2 hours or until meat is fork-tender. Additional stock or water may be needed during the cooking process. Once tender, add green onions and parsley and adjust seasonings if necessary. Serve over hot, buttered grits.
Chef John Folse's Pain Perdu Count Pontchartrain
PREP TIME: 30 Minutes SERVES: 6
Bienville named Lake Ponchartrain in honor of the French Count in the court of Louis XVI at the time New Orleans was established. Pain Perdu or Lost Bread was a simple breakfast dish made from day-old, stale French bread abundant in the Creole cupboard. At Lafitte’s Landing, this traditional dish is served as a wonderful dessert.
INGREDIENTS:
2 (10-inch) loaves day-old French bread
3 eggs
1/4 cup sugar
2 tbsps vanilla
1 tsp cinnamon
1 tsp nutmeg
1 1/2 cups milk
3/4 cup melted butter
2 cups water
1/2 cup dry white wine
1/2 cup sugar
2 tbsps cornstarch
2 cups raspberries
1 cup blackberries
1 cup blueberries
1/2 cup strawberries
In a large mixing bowl, combine eggs, sugar, vanilla, cinnamon and nutmeg. Using a wire whisk, whip until well blended. Slowly blend in milk until well incorporated. Cut the French bread on a bias into 1/2-inch thick croutons and discard ends. Soak the croutons in the egg mixture for 1-2 minutes. In a cast iron skillet, heat butter, 1/4 cup at a time, over medium-high heat. Add more butter as needed during the cooking process. Once hot, sauté bread 1-2 minutes on each side or until golden brown. Remove sautéed bread and keep warm. In a separate sauté pan, combine water, wine, sugar and cornstarch. Using a wire whisk, whip to blend thoroughly. Bring the mixture to a rolling boil, stirring constantly, until reduced to 1/2 volume. This simple syrup should thicken quickly with the cornstarch. Remove from heat and add the fruit, coating well in the hot syrup. Allow fruit to sit in syrup until warmed thoroughly and sauce is colored from the natural fruit juices. Place 2 pieces of lost bread in the center of a 10-inch serving plate and top with a tablespoon of the fresh fruit and simple syrup. You may wish to garnish with whipped cream and powdered sugar.
omg...i love that stuff...i used to make it all the time...never knew anyone else knew howQuote:
Originally posted by Jolie Rouge
Crazy Monkey Bread
1 cup sugar
1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 egg, slightly beaten
1/4 cup melted butter or margarine
1 medium banana, mashed
1-1/2 cups chopped peeled fresh fruit
1 cup chopped pecans
Combine the sugar, flour, baking soda, salt and cinnamon in a bowl; mix well. Add the egg and butter, stirring just until moistened. Fold in the banana, fresh fruit and pecans. Spoon into two 5x9-inch loaf pans sprayed with nonstick cooking spray. Bake at 350 degrees for 50 minutes or until the loaves test done. Cool in the pans for 15 minutes. Remove to a wire rack to cool completely.
NOTE: Any combination of ripe, non-citrus fresh fruit may be used. Try one of these combinations: 1 Granny Smith apple and 2 pears; 1 banana and 2 to 3 plums; 1 peach, 1 apple and 1 pear. Extremely juicy fruit should be drained.
SERVES 24
Todays Recipies
Kulebiake
Dough:
1/2 cup scalded milk
1/2 cup butter
1/3 cup sugar
1 tsp. salt
1 package dry yeast
1/4 cup warm water
1 egg yolk
3 eggs, beaten
3 1/4 cups sifted flour
Filling:
1 chopped onion
1/4 cup butter
1/2 lb. mushrooms, sliced
1 1/2 lb. salmon
1/2 cup dry white wine
1 Tbs. dill
4 cups cooked rice
1 egg white
Prepare the brioche dough the day before. Cream butter, then add sugar and salt. Soften yeast in warm water. Blend the milk, creamed mixture, and yeast. Add egg yolk, eggs, and flour. Beat with a wooden spoon for two minutes. Cover and let rise in warm place until more than doubled, about two hours. Stir down and beat thoroughly. Cover tightly with aluminum foil and refrigerate.
Sauté onion in butter until tender. Add mushrooms and sauté a few minutes longer. Remove all skin & bones from the salmon. Combine the salmon, vegetable sauté, dill, rice, and wine. Season with salt & pepper to taste. Stir dough down and turn out on a floured surface. Roll out into a rectangle at least 18" x 16". Pile filling into a meatloaf shape in the center of the dough, leaving at least 4 inches on all sides clear. Draw long sides together over the filling & pinch to seal. Cut off a triangle from each corner and fold ends like an envelope. Place seam side down on a lightly greased baking sheet. Add steam holes on top, then brush with egg white. Bake at 425º F for 10 minutes, then lower heat to 350º F and bake for another 20, or until dough is a golden brown.
:D
Aptel Suppe
2 lbs. apples, cored, cut in small pieces
2 qts. water
1 Tbs. lemon rind, grated
1 stick cinnamon
1/8 tsp. salt
1 1/4 cup sugar
2 Tbs. flour
1/4 cup water
2 Tbs. lemon juice
1/2 cup white wine
Cook apples with lemon rind, salt, cinnamon, & water. Simmer, covered, until very tender. Put through food mill (or processor) and add sugar. Dissolve flour in the 1/4 cup water. Add to soup slowly. Cook until slightly thickened. Stir to prevent burning. Add lemon juice and wine. Let come to a boil; remove from heat & serve.
:D
Capon in Milk & Honey
one 3-4 lb. chicken, cut in serving pieces
1/2 cup flour, mixed with 1/2 tsp. salt & 1/8 tsp. pepper
3 cups milk
3 Tbs. oil
1/2 cup honey
3 Tbs. minced fresh parsley
1/4 tsp. dried sage
1 tsp. hyssop
1/2 tsp. savory
1/4 tsp. saffron
1/2 tsp. salt
1/8 tsp. pepper
1/3 cup pine nuts
Dredge fowl in flour mixture. Heat the oil in a large heavy pan & brown the chicken pieces. Combine milk, honey, herbs, salt & pepper in a bowl. Pour liquid over fowl in pan. Cover and simmer 20 minutes or until fowl is tender. Stir in pine nuts just before serving.
:D
Chilled Strawberry Soup
2 pints strawberries
1 cup orange juice
1 1/4 tsp. instant tapioca
1/8 tsp. allspice
1/8 tsp. cinnamon
1/2 cup sugar
1 tsp. grated lemon peel
1 Tbs. lemon juice
1 cup buttermilk
lemon slices to garnish
Wash and hull berries. Set aside 4-6 for garnish. Puree remaining berries in blender and strain into saucepan. Add orange juice. Mix tapioca with 1/4 cup of the puree mixture, add to saucepan with allspice, cinnamon, and lemon peel. Heat, stirring constantly until mixture comes to a boil. Cook about 1 minute or until thickened. Remove from heat. Add sugar, lemon juice, and buttermilk. Blend well. Cover & chill at least 8 hours.
:p
HiYa Jolie
HiYa JayBird
HiYa Gummi
HiYa Flute
HiYa Tina
HiYa Tasha
:D
FAVORITE CHICKEN KIEV
4 large chicken breasts
4 tablespoons butter
4 cloves fresh garlic (crushed)
4 teaspoons lemon juice
2 eggs
1/2 cup milk
2 cups bread crumbs
1 teaspoon black pepper
1 teaspoon salt
a couple of dashes of dried parsley
toothpicks
Preheat your oven to 350 degrees. Pound your chicken until it is the same thickness through out the breast. Place some butter, the garlic, lemon juice and parsley in the center. Roll chicken up tight and seal it with tooth picks. Mix eggs and milk until smooth. Mix the bread crumbs, salt, pepper, and garlic together. Dip chicken on the milk/
egg mixture, and roll it in the bread crumbs. Bake 15-20 minutes or until they are golden brown and firm to the touch. Pull out toothpicks and serve.
YIELD: 4 servings
Herb Garden Green Beans
:)
4 tablespoons unsalted butter
1/3 cup minced onion
1/4 cup minced celery
1/4 cup minced fresh parsley
1/4 cup fresh basil chiffonade
1 teaspoon chopped fresh rosemary
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground pepper
1 pound green beans, snapped and blanched
NOTE: To make basil chiffonade, roll basil leaves up tightly and thinly slice crosswise. The resulting strips are called chiffonade. This process is usually used for basil and sage, so that leaves are not bruised.
Melt butter in a large skillet. Add onion and celery. Sauté until soft. Add parsley, basil, rosemary, garlic, salt, and pepper. Cook, stirring constantly, 3 minutes. Gently stir in beans. Cook uncovered until beans are thoroughly heated.
SERVES 4 TO 6
Earlier today Tinkrbell made a post : hi all! im looking for an easy great tasting fried dough recipie!if anyone could help,,i would surely appreciate it!
To which our lovely Gia made several replies that I am "reposting" here with her EXPRESS permission :
Gia30 I dont know how quick or how easy this one will be hun~but I did a search and found this for ya! Hope it helps
Ingredients:
3 lbs. all purpose flour 1 tsp. vanilla
2 cups evaporated milk, undiluted 1 cup sugar
2 tbs. baking powder soy or corn oil for frying
4 tsp. dry yeast dissolved in 1/2 cup warm water ground cinnamon
4 eggs honey
1/2 tsp. salt chopped walnuts - optional
In a large mixing bowl, mix the flour, salt, milk, eggs, baking powder, sugar and vanilla. Stir in the yeast and water. Your mixture should be a smooth 'cake-batter' like consistency so add more water if needed. Cover the bowl with a clean cloth and set it aside to rise - about 4 hours.
Heat two inches of oil in a deep skillet or pot. Using a tablespoon, drop the mixture into the oil. Roll them around gently so they fry to a golden brown on all sides. Using a slotted spoon, remove the fried balls to paper towels to drain.
To serve the Loukoumades/fried dough, arrange the fried balls on a platter or individual serving dishes. Sprinkle them with cinnamon and pour a generous amount of honey over them. If you like, you can top it off with a sprinkling of chopped walnuts.
Gia30 Title: Fried Dough
Yield: 1 Servings
Ingredients
2 lb flour; (4-5 cups)
1 1/2 ts salt
1 tb sugar
4 tb shortening
2 c warm water
1 pk yeast
Instructions
Dissolve the yeast in warm water. Add remaining ingredients and knead a bit. Let rise about one hour. Pinch off a piece about the size of an egg and make a hole in the middle. Fry in 1-2 inches of oil. Drain on paper towels. Shake in a brown bag with granulated sugar.
Gia30 Fried Bread Dough
4 Tablespoons lard
4 cups flour
1 tsp salt
2 tsp baking powder
4 eggs, room temperature
1 cup sugar
With a fork mix together the first 4 ingredients. When crumbly, add eggs that have been mixed with sugar. Stir to combine and then add add enough milk to make a medium dough. Knead the dough a few times.
The dough should not be as firm as a typical white bread dough, but not as soft as a rich sweet bread dough. Allow the dough to rest for at least 30 minutes, covered.
Heat 6 cups of Crisco to 370°F. Roll out the dough into a rectangle a little less than 1/4 inch thick and then cut into wedges.
Fry the wedges , a few at a time, turning after they have browned on one side. Remove and drain on brown paper. Serve immediately springled with cinnamon sugar or drizzles with honey.
Baked Red Snapper or Bass
1 large red snapper (5-8 pounds)
4 tablespoons butter
1/4 cup chopped green pepper
1/4 cup chopped onion
1/4 cup chopped chives
1/4 cup chopped parsley
1 teaspoon dried tarragon
Salt and pepper to taste
1/2 cup red wine
2 cups canned tomatoes or 1 No. 2 can
4 slices bacon
Melt the butter and sauté the green pepper and onion gently. When they are tender, add chives, parsley, tarragon, salt and pepper, wine and tomatoes. Place fish in a greased baking dish and top with strips of bacon. Pour liquid mixture over the fish and bake at 350 degrees for 40 minutes. Baste with the sauce and a little additional red wine.
SERVES 8 to 10
Oriental Beef Stir-Fry
SERVES: 4
3 tbsp. light soy sauce
1 tbsp. water
1 tsp. ground ginger
1/2 lb. beef top round steak
2 tbsp. olive oil
1 large onion, sliced
2 cups broccoli flowerets
2 coarsely shredded carrots
1 red sweet pepper, cut into thin strips
Instructions
1. Combine soy sauce, water and ginger; set aside.
Thinly slice meat across the grain into bite-size strips.
2. In a wok or large skillet stir-fry meat for 3 minutes.
3. Add vegetables to wok and stir-fry for 2 minutes.
Reduce heat.
4. Add soy mixture to wok. Cook and stir until
heated through. May be served over rice.
Preparation Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
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Apple Crisp
(For best results, use a firm, tart apple suitable for baking.)
SERVES: 8
Ingredients
8 cooking apples, peeled, cored, and coarsely chopped
1/4 cup water
1 cup flour
1-1/2 cups uncooked oatmeal
3/4 cup brown sugar
1 tsp. ground cinnamon
1/2 cup margarine, softened
1 qt. low-fat frozen yogurt
Instructions
1. Place apples and water in shallow 1-1/2 quart casserole.
2. Combine flour, oatmeal, brown sugar and cinnamon.
Add margarine and blend until crumbly. Spread over apples.
3. Bake at 350°F for 45 minutes.
4. Spoon apple crisp equally into 8 dessert dishes,
and top with frozen yogurt.
To prevent peeled apples from discoloring, toss with orange
juice, apple juice or dip in a mixture of lemon juice and water.
To freeze, just peel, core, slice and coat apples with
lemon juice, and place in an airtight container.
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