.
Breakfast Casserole
Ingredients:
1 pound ground sausage
4 slices white bread, cubed
6 eggs
2 cups milk
1 teaspoon dry mustard
Salt and pepper to taste
1 cup grated Cheddar cheese
1 cup grated Swiss cheese
Directions:
Brown the sausage in a skillet, stirring until crumbly; drain. Layer the bread cubes in a buttered 9x13-inch baking dish. Beat the eggs in a mixing bowl. Stir in the milk, dry mustard, salt and pepper. Add the sausage, Cheddar cheese and Swiss cheese and mix well. Pour over the bread cubes. Bake at 325 degrees for 45 minutes.
Serves: 12
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Showing posts with label Breakfast - brunch & bread Recipes. Show all posts
Showing posts with label Breakfast - brunch & bread Recipes. Show all posts
24.8.17
Pesto Garlic Cheesy Bread - recipa [24-8-17]
Pesto Garlic Cheesy Bread - recipa
Ingredients
4 tablespoons pesto
1/2 teaspoon salt
1 teaspoon garlic or garlic powder
4 slices bread
1/2 cup Parmesan cheese
Red pepper, optional
Directions
Mix pesto, salt and garlic in a bowl. Spread mixture over bread. Sprinkle cheese over bread. Add red pepper if you want to spice it up. Put in oven or toaster oven for 6 minutes at 250 degrees. Remove and cut into squares of 4 for a tasty appetizer.
Notes: Good with pasta dishes.
Servings: 6-8
Ingredients
4 tablespoons pesto
1/2 teaspoon salt
1 teaspoon garlic or garlic powder
4 slices bread
1/2 cup Parmesan cheese
Red pepper, optional
Directions
Mix pesto, salt and garlic in a bowl. Spread mixture over bread. Sprinkle cheese over bread. Add red pepper if you want to spice it up. Put in oven or toaster oven for 6 minutes at 250 degrees. Remove and cut into squares of 4 for a tasty appetizer.
Notes: Good with pasta dishes.
Servings: 6-8
20.8.17
Savory Breakfast Strata
Savory Breakfast Strata
Ingredients:
5 cups cubed day-old bread
4 links Italian turkey sausage, casings removed, browned, and crumbled
1/4 cup chopped sun-dried tomatoes packed in oil, oil reserved
1/2 cup chopped onion
1 to 2 Tablespoons chopped fresh rosemary
4 to 6 ounces Monterey Jack cheese, shredded (1 to 1-1/2 cups)
6 large eggs
1-1/2 cups milk
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon dry mustard
1/4 teaspoon ground nutmeg (optional)
Directions:
Spray a 9-inch square baking dish with nonstick cooking spray. Sprinkle bread cubes in casserole. Sprinkle sausage evenly over bread cubes. Pour 1 Tablespoon reserved sun-dried tomato oil into skillet. Add onions and saute until tender. Add tomatoes and rosemary, stirring until blended. Place onion mixture over sausage. Cover with cheese. Whisk eggs, milk, salt, pepper, dry mustard, and nutmeg in a medium bowl until well blended. Pour egg mixture over casserole. Cover. Refrigerate 8 to 10 hours or overnight. Bring to room temperature before baking. Preheat oven to 350 degrees. Bake 30 to 45 minutes, or until set.
Serves: 6
Ingredients:
5 cups cubed day-old bread
4 links Italian turkey sausage, casings removed, browned, and crumbled
1/4 cup chopped sun-dried tomatoes packed in oil, oil reserved
1/2 cup chopped onion
1 to 2 Tablespoons chopped fresh rosemary
4 to 6 ounces Monterey Jack cheese, shredded (1 to 1-1/2 cups)
6 large eggs
1-1/2 cups milk
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon dry mustard
1/4 teaspoon ground nutmeg (optional)
Directions:
Spray a 9-inch square baking dish with nonstick cooking spray. Sprinkle bread cubes in casserole. Sprinkle sausage evenly over bread cubes. Pour 1 Tablespoon reserved sun-dried tomato oil into skillet. Add onions and saute until tender. Add tomatoes and rosemary, stirring until blended. Place onion mixture over sausage. Cover with cheese. Whisk eggs, milk, salt, pepper, dry mustard, and nutmeg in a medium bowl until well blended. Pour egg mixture over casserole. Cover. Refrigerate 8 to 10 hours or overnight. Bring to room temperature before baking. Preheat oven to 350 degrees. Bake 30 to 45 minutes, or until set.
Serves: 6
13.8.17
Baked Eggs Vinaigrette (Huevos a la Vinagreta) - Recipes
Baked Eggs Vinaigrette (Huevos a la Vinagreta) - Recipes
Ingredients
2 large tomatoes
2 large onions
8 eggs
1/4 cup (60 ml) olive oil
2 Tbs (30 ml) red wine vinegar
1 tsp (5 ml) Dijon-style mustard
Salt and freshly ground pepper to taste
Chopped fresh chives for garnish (optional)
Directions
Slice the tomatoes so as to obtain 8 thick slices, discarding the ends. Place the tomato slices in the bottom of a lightly greased glass baking dish. Slice the onions so as to obtain 8 thick slices, and remove the centers so that 8 large onion rings remain. Place these around the tomato slices. Carefully break an egg into each of the onion rings. Whisk together the olive oil, vinegar, mustard, salt, and pepper and pour this mixture over the eggs. Bake in a preheated 325F (160C) oven for 25 to 30 minutes, or until the eggs are set to your taste. Garnish with chopped chives if desired. Serves 4.
Ingredients
2 large tomatoes
2 large onions
8 eggs
1/4 cup (60 ml) olive oil
2 Tbs (30 ml) red wine vinegar
1 tsp (5 ml) Dijon-style mustard
Salt and freshly ground pepper to taste
Chopped fresh chives for garnish (optional)
Directions
Slice the tomatoes so as to obtain 8 thick slices, discarding the ends. Place the tomato slices in the bottom of a lightly greased glass baking dish. Slice the onions so as to obtain 8 thick slices, and remove the centers so that 8 large onion rings remain. Place these around the tomato slices. Carefully break an egg into each of the onion rings. Whisk together the olive oil, vinegar, mustard, salt, and pepper and pour this mixture over the eggs. Bake in a preheated 325F (160C) oven for 25 to 30 minutes, or until the eggs are set to your taste. Garnish with chopped chives if desired. Serves 4.
9.8.17
STRAWBERRY STUFFED FRENCH TOAST - Recipes
STRAWBERRY STUFFED FRENCH TOAST
INGREDIENTS:
1 cup sliced strawberries
1/2 tsp. lemon juice
1/2 tsp. lemon zest
4 T sugar
4 - 1" thick slices of French bread
1 cup low fat milk
2 tsp. vanilla extract
1/4 tsp. baking powder
4 egg whites
2 eggs
3 tsp. butter
fresh strawberries
strawberry or maple syrup
DIRECTIONS:
Pre-heat oven to 400 degrees. Mix together the 1 cup of strawberries, the lemon juice and zest and 2 T sugar. Set aside. Cut bread slices in half and cut a slit in each slice to form a pocket. Stuff with strawberries, secure with toothpicks. Place slices in a 13" X 9" greased or buttered baking dish. In a saucepan, combine milk, sugar, vanilla, baking powder and eggs. Mix well. Pour over stuffed bread, turning to coat. Chill for 30-60 minutes, turning bread pieces occasionally. Grease another 13" X 9" inch baking pan. Move bread pieces to this second pan and bake for 3-6 minutes on each side. Serve warm with syrup and additional strawberries.
Yield: 4 Servings
INGREDIENTS:
1 cup sliced strawberries
1/2 tsp. lemon juice
1/2 tsp. lemon zest
4 T sugar
4 - 1" thick slices of French bread
1 cup low fat milk
2 tsp. vanilla extract
1/4 tsp. baking powder
4 egg whites
2 eggs
3 tsp. butter
fresh strawberries
strawberry or maple syrup
DIRECTIONS:
Pre-heat oven to 400 degrees. Mix together the 1 cup of strawberries, the lemon juice and zest and 2 T sugar. Set aside. Cut bread slices in half and cut a slit in each slice to form a pocket. Stuff with strawberries, secure with toothpicks. Place slices in a 13" X 9" greased or buttered baking dish. In a saucepan, combine milk, sugar, vanilla, baking powder and eggs. Mix well. Pour over stuffed bread, turning to coat. Chill for 30-60 minutes, turning bread pieces occasionally. Grease another 13" X 9" inch baking pan. Move bread pieces to this second pan and bake for 3-6 minutes on each side. Serve warm with syrup and additional strawberries.
Yield: 4 Servings
23.5.17
Orange Nut Bread
Orange Nut Bread
Ingredients:
Rind of 4 large, thick-skinned oranges
1-1/2 cups water
1 teaspoon baking soda
2 cups sugar
3-1/2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped pecans
2 eggs, well beaten
2/3 cup milk
3 Tablespoons butter, melted
Directions:
Boil orange rind in 1 cup of the water with baking soda 4 minutes. Drain and rinse 3 times with fresh water. Cut or chop rind in very small pieces, using scissors or knife. Combine rind, remaining 1/2 cup water and 1 cup of the sugar; boil for 3 minutes. Set aside to cool. Sift remaining 1 cup sugar, flour, baking powder and salt together; add pecans. To the cooled orange mixture, add well-beaten eggs, milk and melted butter. Combine both mixtures, stirring well. Bake in 3 small well-greased load pans (7"x3"), at 325 degrees for 45-55 minutes. Orange peel may be prepared, chopped, and stored in refrigerator ahead of time if desired. This bread is also good toasted or buttered and warmed in 400 degree oven.
Yield: 3 small loaves
Ingredients:
Rind of 4 large, thick-skinned oranges
1-1/2 cups water
1 teaspoon baking soda
2 cups sugar
3-1/2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped pecans
2 eggs, well beaten
2/3 cup milk
3 Tablespoons butter, melted
Directions:
Boil orange rind in 1 cup of the water with baking soda 4 minutes. Drain and rinse 3 times with fresh water. Cut or chop rind in very small pieces, using scissors or knife. Combine rind, remaining 1/2 cup water and 1 cup of the sugar; boil for 3 minutes. Set aside to cool. Sift remaining 1 cup sugar, flour, baking powder and salt together; add pecans. To the cooled orange mixture, add well-beaten eggs, milk and melted butter. Combine both mixtures, stirring well. Bake in 3 small well-greased load pans (7"x3"), at 325 degrees for 45-55 minutes. Orange peel may be prepared, chopped, and stored in refrigerator ahead of time if desired. This bread is also good toasted or buttered and warmed in 400 degree oven.
Yield: 3 small loaves
18.5.17
Creamy Cheesy Scrambled Eggs with Basil - Recipes
Creamy Cheesy Scrambled Eggs with Basil - Recipes
Ingredients
4 eggs
3 tablespoons sour cream
1/2 cup shredded mozzarella cheese
salt and pepper to taste
2 teaspoons butter
1 tablespoon minced fresh basil
Directions
Whisk eggs and sour cream in a bowl until creamy and smooth. Mix in cheese. Season with salt and pepper.
Melt butter in a skillet over medium heat. Pour in egg mixture; cook, stirring constantly, until eggs reach the desired consistency. Mix in basil during final minutes of cooking.
Ingredients
4 eggs
3 tablespoons sour cream
1/2 cup shredded mozzarella cheese
salt and pepper to taste
2 teaspoons butter
1 tablespoon minced fresh basil
Directions
Whisk eggs and sour cream in a bowl until creamy and smooth. Mix in cheese. Season with salt and pepper.
Melt butter in a skillet over medium heat. Pour in egg mixture; cook, stirring constantly, until eggs reach the desired consistency. Mix in basil during final minutes of cooking.
2.5.17
TASTY TURTLE BROWNIES - recipe
TASTY TURTLE BROWNIES
Ingredients:
For brownie layer
4 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1 stick (1/2 cup) unsalted butter, cut into pieces
1 cup packed brown sugar
1 teaspoon vanilla
2 large eggs
3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
SECOND INGREDIENTS: For caramel-pecan layer
3/4 cup granulated sugar
1/3 cup light corn syrup
3 tablespoons water
1/3 cup heavy cream
1 teaspoon vanilla
1 1/2 cups pecans (6 ounces)
For garnish if desired: 1 ounce semisweet chocolate
DIRECTIONS:
Preheat oven to 350 degrees. Add butter and flour a 9-inch square baking pan, tap off and discard the excess flour.
Make brownie layer:
In a heavy 1 1/2-quart saucepan melt chocolate and butter over low heat, stirring, until smooth and remove pan from heat. Cool mixture to lukewarm and stir in brown sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. In a bowl sift together flour, baking powder, and salt and add to chocolate mixture, beating just until batter is combined well. Spread batter evenly in pan and bake in middle of oven 30 to 35 minutes, or until a tester comes out clean.
Cool brownie layer completely in pan on a rack.
Make caramel-pecan layer:
In a heavy 3-quart saucepan bring sugar, corn syrup, water, and a pinch salt to a boil over moderate heat, stirring until sugar is dissolved, and boil mixture, without stirring, until it turns a golden caramel. Remove pan from heat and carefully add cream and vanilla (mixture will bubble up and steam). Stir in pecans and quickly pour mixture over brownie layer, spreading evenly. Cool brownies completely in pan on a rack.
For Garnish:
In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate, stirring, until smooth and remove top of double boiler or bowl from heat.
Transfer chocolate to a small sealable plastic bag.
Squeeze chocolate into one corner of bag and with a sharp knife cut a tiny slice off corner to form a small hole.
Squeeze chocolate decoratively over brownies.
Chill brownies, loosely covered, until caramel is firm, at least 4 hours. Cut chilled brownies into 16 squares and remove from pan while still cold. Let brownies come to room temperature before eating. Brownies keep, covered and chilled in one layer, 5 days.
Categories: Desserts, Picnics
Ingredients:
For brownie layer
4 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1 stick (1/2 cup) unsalted butter, cut into pieces
1 cup packed brown sugar
1 teaspoon vanilla
2 large eggs
3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
SECOND INGREDIENTS: For caramel-pecan layer
3/4 cup granulated sugar
1/3 cup light corn syrup
3 tablespoons water
1/3 cup heavy cream
1 teaspoon vanilla
1 1/2 cups pecans (6 ounces)
For garnish if desired: 1 ounce semisweet chocolate
DIRECTIONS:
Preheat oven to 350 degrees. Add butter and flour a 9-inch square baking pan, tap off and discard the excess flour.
Make brownie layer:
In a heavy 1 1/2-quart saucepan melt chocolate and butter over low heat, stirring, until smooth and remove pan from heat. Cool mixture to lukewarm and stir in brown sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. In a bowl sift together flour, baking powder, and salt and add to chocolate mixture, beating just until batter is combined well. Spread batter evenly in pan and bake in middle of oven 30 to 35 minutes, or until a tester comes out clean.
Cool brownie layer completely in pan on a rack.
Make caramel-pecan layer:
In a heavy 3-quart saucepan bring sugar, corn syrup, water, and a pinch salt to a boil over moderate heat, stirring until sugar is dissolved, and boil mixture, without stirring, until it turns a golden caramel. Remove pan from heat and carefully add cream and vanilla (mixture will bubble up and steam). Stir in pecans and quickly pour mixture over brownie layer, spreading evenly. Cool brownies completely in pan on a rack.
For Garnish:
In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate, stirring, until smooth and remove top of double boiler or bowl from heat.
Transfer chocolate to a small sealable plastic bag.
Squeeze chocolate into one corner of bag and with a sharp knife cut a tiny slice off corner to form a small hole.
Squeeze chocolate decoratively over brownies.
Chill brownies, loosely covered, until caramel is firm, at least 4 hours. Cut chilled brownies into 16 squares and remove from pan while still cold. Let brownies come to room temperature before eating. Brownies keep, covered and chilled in one layer, 5 days.
Categories: Desserts, Picnics
4.4.17
Scrambled Eggs with Shrimp and Sherry - Recipes
Scrambled Eggs with Shrimp and Sherry - Recipes
Ingredients
1 Tbs (30 ml) vegetable oil
1 clove garlic, finely chopped
1 Tbs (15 ml) finely chopped fresh ginger
1 cup (250 ml) peeled, cooked shrimp
6 eggs
1 Tbs (15 ml) sherry or water
1 Tbs (15 ml) soy sauce
1 scallion (spring onion), green and white part, thinly sliced
Directions
Heat the oil in a skillet over moderate heat. Add the garlic and ginger and saute 1 minute. Add the shrimp and saute 1 minute. Beat the eggs, sherry, and soy sauce together and add to the skillet. Cook, stirring frequently, for 3 to 5 minutes, until eggs are done to the degree you prefer. Sprinkle with sliced scallion. Serve immediately.
Serves 4 to 6.
Ingredients
1 Tbs (30 ml) vegetable oil
1 clove garlic, finely chopped
1 Tbs (15 ml) finely chopped fresh ginger
1 cup (250 ml) peeled, cooked shrimp
6 eggs
1 Tbs (15 ml) sherry or water
1 Tbs (15 ml) soy sauce
1 scallion (spring onion), green and white part, thinly sliced
Directions
Heat the oil in a skillet over moderate heat. Add the garlic and ginger and saute 1 minute. Add the shrimp and saute 1 minute. Beat the eggs, sherry, and soy sauce together and add to the skillet. Cook, stirring frequently, for 3 to 5 minutes, until eggs are done to the degree you prefer. Sprinkle with sliced scallion. Serve immediately.
Serves 4 to 6.
3.4.17
Bohemian Beer Bread - Recipes
Bohemian Beer Bread
Ingredients:
4 cups all purpose flour
2 Tablespoons butter or margarine
2 packages fast-acting dry yeast
1 teaspoon caraway seeds
1 teaspoon salt
1/2 teaspoon garlic powder
3/4 cup beer
2 Tablespoons honey or sugar
1/2 cup warm water
1 egg, beaten
Directions:
1. Preheat oven to 375 degrees. Place flour, butter, yeast, caraway seeds, salt and garlic powder in bowl of food processor. Use dough blade and pulse several times until well mixed and butter is cut in.
2. Heat beer, honey and water until warm (about 130 degrees). With machine running, slowly add warm liquid mixture through feed tube. Process until dough is smooth and leaves side of the bowl.
3. Remove dough and shape into smooth ball. Place in greased 1-1/2 –2 quart casserole dish, turning once to grease top. Flatten gently to edges. Cover loosely with plastic wrap and let rise in a warm place until doubled, about 20-25 minutes.
4. Brush top of loaf with a beaten egg. Place in oven for 25-30 minutes. Loaf is done when it sounds hollow when tapped. Remove from pan and cool on wire rack.
Note: For the most authentic Bohemian bread, substitute 1-1/4 cups rye or wheat flour for the same quantity of white flour.
Serves: 6
Ingredients:
4 cups all purpose flour
2 Tablespoons butter or margarine
2 packages fast-acting dry yeast
1 teaspoon caraway seeds
1 teaspoon salt
1/2 teaspoon garlic powder
3/4 cup beer
2 Tablespoons honey or sugar
1/2 cup warm water
1 egg, beaten
Directions:
1. Preheat oven to 375 degrees. Place flour, butter, yeast, caraway seeds, salt and garlic powder in bowl of food processor. Use dough blade and pulse several times until well mixed and butter is cut in.
2. Heat beer, honey and water until warm (about 130 degrees). With machine running, slowly add warm liquid mixture through feed tube. Process until dough is smooth and leaves side of the bowl.
3. Remove dough and shape into smooth ball. Place in greased 1-1/2 –2 quart casserole dish, turning once to grease top. Flatten gently to edges. Cover loosely with plastic wrap and let rise in a warm place until doubled, about 20-25 minutes.
4. Brush top of loaf with a beaten egg. Place in oven for 25-30 minutes. Loaf is done when it sounds hollow when tapped. Remove from pan and cool on wire rack.
Note: For the most authentic Bohemian bread, substitute 1-1/4 cups rye or wheat flour for the same quantity of white flour.
Serves: 6
31.3.17
Honey Bread Recipe - recipe
Honey Bread Recipe
Ingredients:
1-1/4 cups boiling water
1 cup sugar
3/4 cup honey
2-1/2 teaspoons baking soda
Pinch of salt
3 tablespoons rum
2 teaspoons cinnamon
4 cups sifted flour
1/2 teaspoon finely grated orange rind (optional)
Directions:
Stir together the boiling water, sugar, honey, baking soda and salt until the sugar dissolves. Mix in, thoroughly, the rum and cinnamon. Stir the flour in slowly to make a smooth batter. Add the grated orange rind, if desired. Pour the batter into a well buttered loaf pan (9 x 5 x 3 inches). For the first 10 minutes, bake in a very hot oven, 450 degrees, then reduce the temperature to moderate, 350 degrees, for one hour longer, or until it tests done. Turn the bread out on a wire rack to cool. Slice bread thinly and spread with butter. It is even more delicious the second day. May be baked in two smaller pans (7-1/2 x 3-1/2 x 2-1/4 inches). In this case, reduce the total cooking time by 15 minutes, or until they test done.
Yield: 1 large or 2 small loaves
Ingredients:
1-1/4 cups boiling water
1 cup sugar
3/4 cup honey
2-1/2 teaspoons baking soda
Pinch of salt
3 tablespoons rum
2 teaspoons cinnamon
4 cups sifted flour
1/2 teaspoon finely grated orange rind (optional)
Directions:
Stir together the boiling water, sugar, honey, baking soda and salt until the sugar dissolves. Mix in, thoroughly, the rum and cinnamon. Stir the flour in slowly to make a smooth batter. Add the grated orange rind, if desired. Pour the batter into a well buttered loaf pan (9 x 5 x 3 inches). For the first 10 minutes, bake in a very hot oven, 450 degrees, then reduce the temperature to moderate, 350 degrees, for one hour longer, or until it tests done. Turn the bread out on a wire rack to cool. Slice bread thinly and spread with butter. It is even more delicious the second day. May be baked in two smaller pans (7-1/2 x 3-1/2 x 2-1/4 inches). In this case, reduce the total cooking time by 15 minutes, or until they test done.
Yield: 1 large or 2 small loaves
31.1.17
Cinnamon Belgian Waffles - Recipes
Cinnamon Belgian Waffles - Recipes
Ingredients
2 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
1/4 cup butter, melted
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 tablespoon white sugar
1/4 teaspoon salt
2 egg whites
1 pinch ground cinnamon
Directions
Preheat your waffle iron.
In a medium bowl, whisk together the eggs, vanilla, buttermilk and butter until well blended. Combine the flour, baking powder, baking soda, sugar, salt and cinnamon; stir into the buttermilk mixture. In a separate bowl, whip the egg whites with an electric mixer until stiff. Fold into the batter.
Spoon batter onto the hot waffle iron, close, and cook until golden brown. Waffles are usually done when the steam subsides.
Nutritional Information
Amount Per Serving Calories: 380 | Total Fat: 19.4g | Cholesterol: 181mg
Ingredients
2 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
1/4 cup butter, melted
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 tablespoon white sugar
1/4 teaspoon salt
2 egg whites
1 pinch ground cinnamon
Directions
Preheat your waffle iron.
In a medium bowl, whisk together the eggs, vanilla, buttermilk and butter until well blended. Combine the flour, baking powder, baking soda, sugar, salt and cinnamon; stir into the buttermilk mixture. In a separate bowl, whip the egg whites with an electric mixer until stiff. Fold into the batter.
Spoon batter onto the hot waffle iron, close, and cook until golden brown. Waffles are usually done when the steam subsides.
Nutritional Information
Amount Per Serving Calories: 380 | Total Fat: 19.4g | Cholesterol: 181mg
29.7.16
Almond Joy Bars - recipe
Almond Joy Bars
Ingredients (26 servings)
4 c (8 1/2-oz) shredded coconut
1/4 c Light corn syrup
1 pk (11 1/2-oz) milk chocolate pieces
1/4 c Vegetable shortening
26 Whole natural almonds (1-oz)
Directions
Line two large cookie sheets with waxed paper. Set large wire cooling rack on paper; set aside.
Place coconut in large bowl; set aside.
Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1 minute or until syrup boils. Immediately pour over coconut. Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated. This takes a little time, and yes, there is enough syrup.
Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2 inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so there are no loose ends of coconut sticking up.
Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice.
Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper. While chocolate coating is still soft, lightly press whole almond on top of each. Let stand to set or place in refrigerator. Store in a single layer in airtight container. Keeps best if refrigerated.
Makes 26.
Ingredients (26 servings)
4 c (8 1/2-oz) shredded coconut
1/4 c Light corn syrup
1 pk (11 1/2-oz) milk chocolate pieces
1/4 c Vegetable shortening
26 Whole natural almonds (1-oz)
Directions
Line two large cookie sheets with waxed paper. Set large wire cooling rack on paper; set aside.
Place coconut in large bowl; set aside.
Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1 minute or until syrup boils. Immediately pour over coconut. Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated. This takes a little time, and yes, there is enough syrup.
Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2 inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so there are no loose ends of coconut sticking up.
Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice.
Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper. While chocolate coating is still soft, lightly press whole almond on top of each. Let stand to set or place in refrigerator. Store in a single layer in airtight container. Keeps best if refrigerated.
Makes 26.
16.3.16
Hazelnut Muffins - Recipes
Hazelnut Muffins - Recipes
Ingredients:
1/2 Cup Hazelnuts, Coarsely Chopped
4 Ounces Coconut Oil (Or 1 stick/4 Ounces Butter)
1/2 Teaspoon Salt
1 Cup Whole Wheat Pastry Flour
3/4 Cup Oat Flour
1/2 Cup All-purpose Flour
1/2 Cup Dark Brown Sugar
1 Tablespoon Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1 Cup Light Buttermilk
1/2 Cup Fat Free Greek Yogurt
2 Large Eggs
1 Teaspoon Vanilla Extract
Topping:
1/2 Cup Finely Chopped Hazelnuts
1/4 Cup Dark Brown Sugar
1 Teaspoon Ground Cinnamon
Directions:
Preheat oven to 350 degrees F. Line a muffin pan with paper liners.
In a small pot, heat the coconut oil (or butter) along with the chopped hazelnuts and salt, and cook for a few minutes until the hazelnuts just begin brown.
Remove from the heat and set aside.
Mix together the flours, sugar, baking powder, baking soda, salt and buttermilk in one bowl.
In another bowl, whisk together the buttermilk, yogurt, eggs, and vanilla.
Add the coconut oil mixture to the dry ingredients and mix.
Next add the buttermilk mixture and stir just until mixed.
Scoop the batter into the muffin cups up to the top, then sprinkle the topping evenly over each muffin.
Bake for 20 to 22 minutes until the muffins are golden brown and a cake tester comes out clean from a center muffin.
Cool to room temperature and enjoy!
Yield: Makes 12 Muffins
Prep Time: 15 mins
Cook Time: 22 mins
27.2.16
French Toast - Recipes
French Toast
Ingredients:
10 – 12 slices stale French bread
5 eggs
2 teaspoons vanilla
1/2 cup sugar
Cooking oil
Confectioner's sugar
Directions:
Slice the French bread before it is stale, otherwise the crust crumbles and the bread slices lose the crust. Mix eggs, vanilla, and sugar. Place one slice of stale bread in the egg batter until the bread has "soaked up" the batter, about 15 minutes. Then fry the soaked slices on hot, oiled griddle. Fry the bread about 2 minutes on each side. Remove and sprinkle with confectioner's sugar and serve while warm.
18.2.16
Grandma's Doughnuts - Recipes
Grandma's Doughnuts - Recipes
Ingredients
2 quarts oil for deep frying
1 (10 ounce) can refrigerated buttermilk biscuit dough
1 cup confectioners' sugar
Directions
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Separate out the biscuits and cut a hole in the middle of each one, like you would a doughnut. You can get creative on this part and make different shapes. Just be sure not to make them too thick in any places, or they will not cook all the way through.
Carefully slide doughnuts into hot oil. Fry until golden brown on both sides. Drain briefly on wire racks placed over baking sheets.
Place the confectioners' sugar in a bowl and roll the hot doughnuts in the sugar.
Footnotes
Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutritional Information
Amount Per Serving Calories: 366 | Total Fat: 26.8g | Cholesterol: < 1mg
31.1.16
Pan Isleta (Isleta Bread)
Pan Isleta (Isleta Bread)
Ingredients
1 package active dry yeast 1/4 teaspoon salt
1/4 cup warm water (105°-115°F) 1 cup hot water
1/2 teaspoon shortening 5 cups flour, approximately
1/4 teaspoon honey
Directions
Dissolve yeast in warm water in a small mixing bowl. Set aside. Place shortening, honey, and salt in a large mixing bowl and add hot water. Stir to dissolve shortening and cool to room temperature. When shortening mixture has cooled to room termperature, add yeast mixture.
Gradually add flour to mixture until a moderately firm dough has been formed. Knead dough on a lightly floured board until it is smooth and elastic. Place dough in a greased bowl, cover, and allow to rise until it is double in size.* Punch dough down, knead, and allow to double in size agian. Divide dough into two equal parts and shape each into a flat circle approximately 8 inches in diameter. Fold the circle almost in half, allowing the bottom half to extend beyond the top half by about 1 inch. Using a sharp knife, slash the dough twice, dividing the loaf partially into thirds. Place the dough into two greased, 9-inch pie plates, arranging the loaf so that the slashes are separated, giving a crescent effect to the loaf. Cover and allow dough to rise again unti it is doubled in size. Place a shallow pan of water on bottom rack of oven. Place the loaves in the oven so that neither is directly above the water. Bake loaves in a 350�F oven for 1 hour.
Yeast dough should be allowed to rise in a warm locatin. It should never be allowed to rise in a heated oven. Dough is double in size when an indentation remains after a finger has been inserted into dough and removed.
Yield: 2 loaves Baking Time: 1 hour
Temperature: 35°F Freezes Well
14.7.15
NO CRUST GARDEN QUICHE 14-07-15
NO CRUST GARDEN QUICHE
Ingredients:
10 large eggs
1/2 teaspoon salt
Pinch of dried basil
1/2 cup sliced, fully-cooked, diced ham
1/4 cup chopped sweet green pepper
1/4 cup chopped tomato
2/3 cup shredded Swiss cheese
1 pint heavy cream
1/4 teaspoon ground white pepper
Pinch of dried thyme leaves
1/4 cup chopped onion
1/4 cup sliced fresh mushrooms
Directions:
Heat the oven to 350 degrees. Grease only the bottom of a glass casserole dish (or quiche dish if you have it).
In a medium-size bowl, mix the eggs, cream, salt, pepper, basil and thyme until well-blended. In the greased dish, lightly toss the meat, green pepper, onion, tomato and mushrooms until mixed; sprinkle with the cheese. Pour the egg mixture over the vegetables and meat; bake the quiche for 40 minutes or until it is golden brown. The quiche is done when a knife inserted in center comes out clean. Let the quiche stand 10 minutes on a wire rack before serving.
Yield: 6 Servings
Categories: Breakfast recipes, Casseroles recipes, Eggs recipes, Brunch recipes
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