Meatballs:
1 cup unseasoned bread crumbs
3/4 cup parmesan cheese
1/2 cup whole milk
1/2 cup low-sodium beef broth
1/2 cup fresh parsley
3 eggs beaten separate then added
2 T dried oregano
1 T minced garlic
1 T salt
1 T ground black pepper
2 t dried basil
1 t red pepper flakes
2 pounds ground beef
Mix all ingredients first, then add meat and mix well. Form golf ball-sized meatballs. Pour a little beef broth over each one. Don't be stingy with the beef broth! Bake 450 for 20 -25 minutes. With the whole recipe, I can usually get about 25-30 meatballs.
Sauce:
2 can crushed tomatoes
Sprinkle basil, oregano, red pepper, garlic (whatever you prefer)
Add cooked meatballs, let sauce warm up.
Buns: Put a slice of mozzarella on a hoagie bun and bake it at 400 for 5-6 minutes until the cheese and bun are nicely toasted.
Trade Secrets: This recipe makes a lot. I halve the recipe (don't ask about the 1/2 egg, it is messy) for our family and still have meatballs to freeze. I freeze the extras before I bake them and then pull them from the freezer and put them directly in the oven for about 25-30 minutes.
Friday, October 16, 2009
Chicken Corn Chowder
*Plan Ahead: This recipe calls for cooked chicken.
2 tablespoons extra virgin olive oil
2 stalks of celery, finely chopped
1 red bell pepper, finely chopped
1 medium onion, finely chopped
1 jalapeno, finely chopped, seeds and membrane removed (this is important for flavor - but doesn't add heat because the seeds and membranes are removed and it is cooked with the other veggies)
1/4 cup thinly sliced or cooked chopped ham
3 cloves garlic, minced
2 (14-oz.) cans chicken broth
3 tablespoons flour
3 ears of fresh corn kernels or 1 1/2 cups frozen corn kernels
2 large chicken breasts, cooked and shredded
4 oz. softened cream cheese
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until tender, about 5 minutes. Stir in the garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a liquid measuring cup or bowl and then stir into the soup. Stir in the corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in a large bowl until smooth (I had a difficult time getting my cream cheese to completely whisk into the milk so my soup had some minor small lumps but next time, I'll soften the cream cheese until almost melted in the microwave). Whisk the cream cheese/milk mixture into the soup along with the salt, pepper and cheddar cheese. Simmer on low until ready to serve.
2 tablespoons extra virgin olive oil
2 stalks of celery, finely chopped
1 red bell pepper, finely chopped
1 medium onion, finely chopped
1 jalapeno, finely chopped, seeds and membrane removed (this is important for flavor - but doesn't add heat because the seeds and membranes are removed and it is cooked with the other veggies)
1/4 cup thinly sliced or cooked chopped ham
3 cloves garlic, minced
2 (14-oz.) cans chicken broth
3 tablespoons flour
3 ears of fresh corn kernels or 1 1/2 cups frozen corn kernels
2 large chicken breasts, cooked and shredded
4 oz. softened cream cheese
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until tender, about 5 minutes. Stir in the garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a liquid measuring cup or bowl and then stir into the soup. Stir in the corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in a large bowl until smooth (I had a difficult time getting my cream cheese to completely whisk into the milk so my soup had some minor small lumps but next time, I'll soften the cream cheese until almost melted in the microwave). Whisk the cream cheese/milk mixture into the soup along with the salt, pepper and cheddar cheese. Simmer on low until ready to serve.
Tuesday, October 13, 2009
Chocolate Skeleton Cookies
1 cup butter, softened
1 cup sugar
1/2 cup packed brown sugar
1 egg
1 tsp vanilla
2 3/4 cup flour
1/2 cup cocoa
1 tsp baking soda
1 1/2 cups powdered sugar
2 TBSP milk (or a little more to get the right consistency)
Cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa and baking soda; gradually add to creamed mixture (this is VERY stiff, but sticky). Cover and refrigerate for 1-2 hours or until easy to handle. On lightly floured surface, roll dough to 1/8 inch thickness. Cut with a floured 3 inch gingerbread boy cookie cutter. Place on greased baking sheets. Bake at 375 7-8 minutes or until set. Cool 1 minute before removing to cool completely. For icing, combine powdered sugar and milk until smooth. Cut a small hole in the corner of a resealable plastic bag; fill with icing. Pipe skeleton bones on cookies.
1 cup sugar
1/2 cup packed brown sugar
1 egg
1 tsp vanilla
2 3/4 cup flour
1/2 cup cocoa
1 tsp baking soda
1 1/2 cups powdered sugar
2 TBSP milk (or a little more to get the right consistency)
Cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa and baking soda; gradually add to creamed mixture (this is VERY stiff, but sticky). Cover and refrigerate for 1-2 hours or until easy to handle. On lightly floured surface, roll dough to 1/8 inch thickness. Cut with a floured 3 inch gingerbread boy cookie cutter. Place on greased baking sheets. Bake at 375 7-8 minutes or until set. Cool 1 minute before removing to cool completely. For icing, combine powdered sugar and milk until smooth. Cut a small hole in the corner of a resealable plastic bag; fill with icing. Pipe skeleton bones on cookies.
Monday, October 12, 2009
Monday, October 5, 2009
The Ultimate Filled Peanut Butter Cookie
1 bag of miniature Reese's peanut butter cups --FROZEN
1-1/4 cups flour
3/4 tsp. baking soda
1/4 tsp. salt
1/2 cup butter flavored Crisco (no substitutions)
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp. vanilla
In a large mixing bowl, cream together the Crisco, peanut butter, sugars, egg, and vanilla until it is smooth and creamy. Next add the dry ingredients and beat until smooth. Roll dough into 1-inch balls and place them in an UNgreased mini muffin pan
Bake at 375° for 10 minutes.
Immediately press a FROZEN miniature Reese's PB cup into the center of each cookie--pressing down until the top of the candy is at the same level as the top of the cookie.
Allow to cool in the pan for at least 2 minutes before removing them. To remove, insert just the tip of a thin knife between the cookie and the pan. Allow to cool completely and the chocolate to reset before serving. Makes about 30-36 cookies (mini-muffin size).
1-1/4 cups flour
3/4 tsp. baking soda
1/4 tsp. salt
1/2 cup butter flavored Crisco (no substitutions)
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp. vanilla
In a large mixing bowl, cream together the Crisco, peanut butter, sugars, egg, and vanilla until it is smooth and creamy. Next add the dry ingredients and beat until smooth. Roll dough into 1-inch balls and place them in an UNgreased mini muffin pan
Bake at 375° for 10 minutes.
Immediately press a FROZEN miniature Reese's PB cup into the center of each cookie--pressing down until the top of the candy is at the same level as the top of the cookie.
Allow to cool in the pan for at least 2 minutes before removing them. To remove, insert just the tip of a thin knife between the cookie and the pan. Allow to cool completely and the chocolate to reset before serving. Makes about 30-36 cookies (mini-muffin size).
Friday, October 2, 2009
French Breakfast Puffs
French Breakfast Puffs
1/3 cup butter, soft
1/2 cup sugar
1 egg
1 tsp vanilla
1/2 cup milk
1 1/2 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
1/4 tsp nutmeg
*Melted butter for topping
**Cinnamon sugar mixture
Cream butter and sugar till fluffy. Add egg, vanilla, and milk. Stir in dry ingredients just till moistened. Fill greased muffin cups about 2/3 full. Bake at 350 for about 18 minutes. While still warm, roll in melted butter, then in cinnamon sugar mixture.
Makes 10-12 muffins
Notes:
-*If you are rolling the entire muffin in butter, you will need about 1/3 cup. If you are only rolling the tops, you'll need about 1 1/2- 2 Tbsp.
**I mix up 1/2 cup of sugar with 1-2 tsp of cinnamon and keep it in a shaker with my spices. When you finish your jar of cinnamon, don't throw it away! It is perfect for this.
1/3 cup butter, soft
1/2 cup sugar
1 egg
1 tsp vanilla
1/2 cup milk
1 1/2 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
1/4 tsp nutmeg
*Melted butter for topping
**Cinnamon sugar mixture
Cream butter and sugar till fluffy. Add egg, vanilla, and milk. Stir in dry ingredients just till moistened. Fill greased muffin cups about 2/3 full. Bake at 350 for about 18 minutes. While still warm, roll in melted butter, then in cinnamon sugar mixture.
Makes 10-12 muffins
Notes:
-*If you are rolling the entire muffin in butter, you will need about 1/3 cup. If you are only rolling the tops, you'll need about 1 1/2- 2 Tbsp.
**I mix up 1/2 cup of sugar with 1-2 tsp of cinnamon and keep it in a shaker with my spices. When you finish your jar of cinnamon, don't throw it away! It is perfect for this.
Thursday, October 1, 2009
Thanksgiving Turkeys
•1 package Oreos
•1 package Mini Reese's Peanut Butter Cups
•1 package Whoppers
•1 package Candy Corn
•FROSTING
Preparation Instructions
(I don’t know the exact number of each item you need. I just ate my extras. Never a problem, right? Right.)
FEATHERS:
The easiest way to start these turkeys is to do the feathers first. Put frosting on the back of an Oreo and put 5 or so candy corns, point down, in the frosting, so that the wide end is sticking off the edge. I left them laying down so the frosting could dry and harden.
BASE:
Next put a blob of frosting near one edge of another Oreo, and stand one of the feathered Oreos in the frosting. You don’t want to leave the Oreo laying down on its feathers, because the feathers will cause the turkey to lean when standing if you do so. Instead prop them up against a book or wall so they can dry without being too top heavy and falling over.
BODY:
While the bases are drying, cut off the bottom edge (fat end) of a bunch of candy corns, and then “glue” one to each Whopper with the point out. (For the beak.) Then put each whopper head on one round side of the Reese’s cups.
PUTTING IT ALL TOGETHER:
Once all of these are stable, add the Reese’s/Whopper bodies to the Oreos, standing them in front of the feathered Oreo.
**Once I got typing this I realized how hard these are to explain without showing pictures of the process. So if you’re a visual person like me, just look at the picture! They’re really not that hard to figure out!**
•1 package Mini Reese's Peanut Butter Cups
•1 package Whoppers
•1 package Candy Corn
•FROSTING
Preparation Instructions
(I don’t know the exact number of each item you need. I just ate my extras. Never a problem, right? Right.)
FEATHERS:
The easiest way to start these turkeys is to do the feathers first. Put frosting on the back of an Oreo and put 5 or so candy corns, point down, in the frosting, so that the wide end is sticking off the edge. I left them laying down so the frosting could dry and harden.
BASE:
Next put a blob of frosting near one edge of another Oreo, and stand one of the feathered Oreos in the frosting. You don’t want to leave the Oreo laying down on its feathers, because the feathers will cause the turkey to lean when standing if you do so. Instead prop them up against a book or wall so they can dry without being too top heavy and falling over.
BODY:
While the bases are drying, cut off the bottom edge (fat end) of a bunch of candy corns, and then “glue” one to each Whopper with the point out. (For the beak.) Then put each whopper head on one round side of the Reese’s cups.
PUTTING IT ALL TOGETHER:
Once all of these are stable, add the Reese’s/Whopper bodies to the Oreos, standing them in front of the feathered Oreo.
**Once I got typing this I realized how hard these are to explain without showing pictures of the process. So if you’re a visual person like me, just look at the picture! They’re really not that hard to figure out!**
Pumpkin Creme Pies
•For Creme Pies
•3 cups All-purpose Flour
•1 cup Brown Sugar
•1 cup Sugar
•1 can Pumpkin (15 Oz.)
•1 cup Vegetable Oil
•2 whole Eggs
•1 teaspoon Baking Soda
•1 teaspoon Baking Powder
•1 teaspoon Vanilla Extract
•1 Tablespoon Cinnamon
•1 teaspoon Ground Ginger
•½ teaspoons Salt
•½ teaspoons Ground Nutmeg
•¼ teaspoons Ground Cloves
•Cream Cheese Filling
•1 package Cream Cheese Softened (8 Oz.)
•1 stick Unsalted Butter, Room Temperature
•1 package Powdered Sugar (16 Oz.)
•3 drops Vanilla Extract
•2 dash(es) Cinnamon
Preparation Instructions
Preheat oven to 350 degrees.
Pumpkin Creme Pies: Beat together brown sugar, sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, mix together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.
Cut 3 inch squares of parchment paper, about 24. Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. (Note that the squares allow the baker to move the square while keeping the bag in the same spot. Just squeeze for easy circle making!) Transfer each square to a baking sheet. Bake for 11 minutes, or until firm, and cool on a rack.
Cream Cheese Filling: Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.
Enjoy right away, or chill overnight. These keep very nicely in the fridge for at least a few days.
•3 cups All-purpose Flour
•1 cup Brown Sugar
•1 cup Sugar
•1 can Pumpkin (15 Oz.)
•1 cup Vegetable Oil
•2 whole Eggs
•1 teaspoon Baking Soda
•1 teaspoon Baking Powder
•1 teaspoon Vanilla Extract
•1 Tablespoon Cinnamon
•1 teaspoon Ground Ginger
•½ teaspoons Salt
•½ teaspoons Ground Nutmeg
•¼ teaspoons Ground Cloves
•Cream Cheese Filling
•1 package Cream Cheese Softened (8 Oz.)
•1 stick Unsalted Butter, Room Temperature
•1 package Powdered Sugar (16 Oz.)
•3 drops Vanilla Extract
•2 dash(es) Cinnamon
Preparation Instructions
Preheat oven to 350 degrees.
Pumpkin Creme Pies: Beat together brown sugar, sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, mix together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.
Cut 3 inch squares of parchment paper, about 24. Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. (Note that the squares allow the baker to move the square while keeping the bag in the same spot. Just squeeze for easy circle making!) Transfer each square to a baking sheet. Bake for 11 minutes, or until firm, and cool on a rack.
Cream Cheese Filling: Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.
Enjoy right away, or chill overnight. These keep very nicely in the fridge for at least a few days.
Beef Soft Tacos
Ingredients
2 16-oz. jars mild or medium tomato-based salsa
2 tablespoons cider vinegar
5 teaspoons chili powder
1 1/2 pounds beef chuck pot roast, fat trimmed
12 6-inch corn tortillas
3/4 cup sour cream
3 cups shredded lettuce
1 avocado
Preparation
Spoon 1 cup salsa into a small bowl; reserve. In a slow cooker, combine remaining salsa with vinegar and chili powder. Add beef, cover and turn heat to low. Cook until beef shreds easily with a fork, 10 to 12 hours. Shred meat, using two forks, and spoon into a serving bowl.
Preheat oven to 300°F. Stack tortillas, wrap in foil and bake until warm, about 10 minutes. Place sour cream and lettuce in bowls. Just before serving, pit, peel and dice avocado and place in a small bowl. Put out bowls (including salsa) and assemble tacos at table.
2 16-oz. jars mild or medium tomato-based salsa
2 tablespoons cider vinegar
5 teaspoons chili powder
1 1/2 pounds beef chuck pot roast, fat trimmed
12 6-inch corn tortillas
3/4 cup sour cream
3 cups shredded lettuce
1 avocado
Preparation
Spoon 1 cup salsa into a small bowl; reserve. In a slow cooker, combine remaining salsa with vinegar and chili powder. Add beef, cover and turn heat to low. Cook until beef shreds easily with a fork, 10 to 12 hours. Shred meat, using two forks, and spoon into a serving bowl.
Preheat oven to 300°F. Stack tortillas, wrap in foil and bake until warm, about 10 minutes. Place sour cream and lettuce in bowls. Just before serving, pit, peel and dice avocado and place in a small bowl. Put out bowls (including salsa) and assemble tacos at table.
Crock pot roast
Easy Crock Pot Roast Beef
3# beef roast (I like Sirloin tip)
Pepper to taste
1 envelope dry onion soup mix
1 can cream of mushroom soup
1/2 cup water
Brown meat in a small amount of oil on all sides. Sprinkle with pepper and place in a crock pot. Dump the onion soup mix on top, then add the mushroom soup. Add the water to the pan you browned the meat in and use a whisk to get up all the drippings. Pour over the top of everything in the crock pot. Cook on High for 4-5 hours or Low for 8-10 hours. Serve with mashed potatoes.
3# beef roast (I like Sirloin tip)
Pepper to taste
1 envelope dry onion soup mix
1 can cream of mushroom soup
1/2 cup water
Brown meat in a small amount of oil on all sides. Sprinkle with pepper and place in a crock pot. Dump the onion soup mix on top, then add the mushroom soup. Add the water to the pan you browned the meat in and use a whisk to get up all the drippings. Pour over the top of everything in the crock pot. Cook on High for 4-5 hours or Low for 8-10 hours. Serve with mashed potatoes.
Thursday, September 24, 2009
Chicken Broccoli Divan
1 bunch broccoli (I used frozen that I cooked till tender)
2 cups cooked, chicken
2 cans cream of chicken soup
3/4 cup mayonnaise
1 tsp. lemon juice
about 1/2 cup of grated cheddar cheese
Put the chicken in the bottom of a crockpot or casserole dish, if you’re baking it in an oven. Layer the broccoli on top of the chicken. Stir together the soup, mayo and lemon juice. Spread this mixture over the broccoli. Top with the cheese. Bake in an oven at 350 degrees for 45 minutes or so. Or cook in a crockpot on low for 4-5 hours.
I think if you didn’t cook the broccoli, but left it frozen you could extend the cooking time in the crockpot if needed. After I put mine together the other day, I wondered if that would work. If someone tries it, please let me know.
2 cups cooked, chicken
2 cans cream of chicken soup
3/4 cup mayonnaise
1 tsp. lemon juice
about 1/2 cup of grated cheddar cheese
Put the chicken in the bottom of a crockpot or casserole dish, if you’re baking it in an oven. Layer the broccoli on top of the chicken. Stir together the soup, mayo and lemon juice. Spread this mixture over the broccoli. Top with the cheese. Bake in an oven at 350 degrees for 45 minutes or so. Or cook in a crockpot on low for 4-5 hours.
I think if you didn’t cook the broccoli, but left it frozen you could extend the cooking time in the crockpot if needed. After I put mine together the other day, I wondered if that would work. If someone tries it, please let me know.
Hashbrown Casserole
1 bag frozen, shredded hash brown potatoes
8 oz sour cream
1 can cream of chicken soup
1/2 cup butter, melted
onion, chopped fine (about 1/2 a small onion)
1 - 16 oz package cubed ham (I used Farmland $2.50 @ Super Walmart)
1 cup shredded cheddar cheese (or a bit more if you like)
Stir all the ingredients together. Place into a lightly greased casserole dish (9 x 13 in). Bake at 350 degrees for 45 min - 1 hour. Let cool a bit and serve
8 oz sour cream
1 can cream of chicken soup
1/2 cup butter, melted
onion, chopped fine (about 1/2 a small onion)
1 - 16 oz package cubed ham (I used Farmland $2.50 @ Super Walmart)
1 cup shredded cheddar cheese (or a bit more if you like)
Stir all the ingredients together. Place into a lightly greased casserole dish (9 x 13 in). Bake at 350 degrees for 45 min - 1 hour. Let cool a bit and serve
Wednesday, September 23, 2009
Butterscotch Krimpets
Homemade Butterscotch Krimpets
For cake
4 large eggs, room temperature
1 cup sugar
1 cup light brown sugar
1 1/2 tsp vanilla extract
1 cup milk (low fat is fine)
2 tbsp butter, softened
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
Preheat oven to 350F. Lightly grease a 17×11x1-in. jelly-roll pan (15×10 is fine) and line the bottom with parchment paper. In a large bowl, using an electric mixer, beat together eggs and sugars until thick and pale, 3-5 minutes. Beat in vanilla.
While that is beating (or before, if you’re not using a stand mixer), heat milk and butter in a small saucepan or in the microwave until the butter has just melted and the milk is steaming, but not boiling. Remove from heat and set aside.
Gradually sift flour and baking powder into the beaten egg mixture and mix at low speed until just combined. With the mixer running, still at a low speed, slowly stream in the milk/butter mixture until batter is uniform.
Pour batter into prepared pan, spreading it out evenly, and bake for 20-25 minutes at 350F. Cake is done when a tester comes out clean and the top is golden and springs back when touched lightly.
Let cake cool in the pan for 5 minutes, then turn the cake out onto a wire rack to cool completely.
When cake is cooled, spread the butterscotch frosting onto it in a thin, even layer.
Store leftovers in an airtight container.
Makes about 30 krimpets.
Butterscotch Frosting
1/3 cup butterscotch chips
1/2 cup butter, room temperature
1 1/2 cups confectioners’ sugar
2 tbsp milk
1/4 tsp salt
Melt butterscotch chips and butter together in a medium sized, microwave safe bowl. Whisk to combine, and set aside for a few minutes to cool to room temperature.
Beat butterscotch mixture with confectioners sugar, 2 tbsp milk and 1/4 tsp salt. If frosting is too thin, add additional confectioners’ sugar to make it spreadable
For cake
4 large eggs, room temperature
1 cup sugar
1 cup light brown sugar
1 1/2 tsp vanilla extract
1 cup milk (low fat is fine)
2 tbsp butter, softened
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
Preheat oven to 350F. Lightly grease a 17×11x1-in. jelly-roll pan (15×10 is fine) and line the bottom with parchment paper. In a large bowl, using an electric mixer, beat together eggs and sugars until thick and pale, 3-5 minutes. Beat in vanilla.
While that is beating (or before, if you’re not using a stand mixer), heat milk and butter in a small saucepan or in the microwave until the butter has just melted and the milk is steaming, but not boiling. Remove from heat and set aside.
Gradually sift flour and baking powder into the beaten egg mixture and mix at low speed until just combined. With the mixer running, still at a low speed, slowly stream in the milk/butter mixture until batter is uniform.
Pour batter into prepared pan, spreading it out evenly, and bake for 20-25 minutes at 350F. Cake is done when a tester comes out clean and the top is golden and springs back when touched lightly.
Let cake cool in the pan for 5 minutes, then turn the cake out onto a wire rack to cool completely.
When cake is cooled, spread the butterscotch frosting onto it in a thin, even layer.
Store leftovers in an airtight container.
Makes about 30 krimpets.
Butterscotch Frosting
1/3 cup butterscotch chips
1/2 cup butter, room temperature
1 1/2 cups confectioners’ sugar
2 tbsp milk
1/4 tsp salt
Melt butterscotch chips and butter together in a medium sized, microwave safe bowl. Whisk to combine, and set aside for a few minutes to cool to room temperature.
Beat butterscotch mixture with confectioners sugar, 2 tbsp milk and 1/4 tsp salt. If frosting is too thin, add additional confectioners’ sugar to make it spreadable
Homemade Toaster Strudel
Homemade Toaster Strudel
1-lb Puff pastry
1/2 cup jam (any flavor)
2 tsp cornstarch
Preheat oven to 375F and line a baking sheet with parchment paper.
Roll out puff pastry on a very lightly floured surface until it is thin - maybe 1/3 of its original starting thickness. Use a pizza cutter or a very sharp knife to cut the pastry in half lengthwise, then divide those two pieces into fourths, creating 8 rectangles of dough. (Some puff pastry is packaged in smaller sheets, in this case cut each piece of dough into quarters or sixths.)
In a small bowl, whisk together jam and cornstarch. Spread 3 tsp of jam in half of each rectangle, making sure to leave about 1/4 inch gap around the edges, then fold it over to create a jam-filled pocket. Seal the pastry by cutting about 1/8-inch of excess pastry with a knife (the “real” toaster strudels have no crimped edges, but you can certainly just press the edges together with a fork if the look doesn’t bother you). Place pastries on prepared baking sheet.
Bake for 20 minutes, until golden brown. Cool completely on a wire rack before freezing. Freeze in a single layer on a baking sheet, then transfer to an airtight bag and store together until ready to heat and serve.
To reheat, place pastries on a baking sheet in a preheated 400F oven for 4 minutes, or until hot.
Top with simple glaze (recipe below) before serving.
Makes 8 pastries.
Vanilla Glaze
1/3 cup confectioners sugar
1 tbsp cream/half n’ half
1/4 tsp vanilla extract
Whisk all ingredients together until smooth and thick, but pourable. If necessary, add a few more drops of cream until desired consistency is reached. Drizzle over hot toaster pastries.
1-lb Puff pastry
1/2 cup jam (any flavor)
2 tsp cornstarch
Preheat oven to 375F and line a baking sheet with parchment paper.
Roll out puff pastry on a very lightly floured surface until it is thin - maybe 1/3 of its original starting thickness. Use a pizza cutter or a very sharp knife to cut the pastry in half lengthwise, then divide those two pieces into fourths, creating 8 rectangles of dough. (Some puff pastry is packaged in smaller sheets, in this case cut each piece of dough into quarters or sixths.)
In a small bowl, whisk together jam and cornstarch. Spread 3 tsp of jam in half of each rectangle, making sure to leave about 1/4 inch gap around the edges, then fold it over to create a jam-filled pocket. Seal the pastry by cutting about 1/8-inch of excess pastry with a knife (the “real” toaster strudels have no crimped edges, but you can certainly just press the edges together with a fork if the look doesn’t bother you). Place pastries on prepared baking sheet.
Bake for 20 minutes, until golden brown. Cool completely on a wire rack before freezing. Freeze in a single layer on a baking sheet, then transfer to an airtight bag and store together until ready to heat and serve.
To reheat, place pastries on a baking sheet in a preheated 400F oven for 4 minutes, or until hot.
Top with simple glaze (recipe below) before serving.
Makes 8 pastries.
Vanilla Glaze
1/3 cup confectioners sugar
1 tbsp cream/half n’ half
1/4 tsp vanilla extract
Whisk all ingredients together until smooth and thick, but pourable. If necessary, add a few more drops of cream until desired consistency is reached. Drizzle over hot toaster pastries.
Thursday, September 17, 2009
Fried Cheese Sticks
12 of your favorite string cheese (I used the cheddar and mozz ones)
italian style bread crumbs
2 eggs, mixed with a little water
veg oil for frying
Cut each of the cheese sticks in half. Coat in the egg mixture and then into the bread crumb mixture. Repeat. Place stick on wax paper lined cookie sheet. At this point place in the freezer for 2 -4 hours until you need them. This helps the bread crumb mixture stay on the cheese stick.
Once ready to cook, heat oil in pan and fry sticks until golden brown.
Serve with favorite marinara sauce (I whipped up my own using 1tbsp tomato paste, 1 roma tomato chopped, garlic powder, oregano, parsely, salt and pepper-cooked on stove top for about 10 minutes until thick). These were really ooey and gooey and so good
italian style bread crumbs
2 eggs, mixed with a little water
veg oil for frying
Cut each of the cheese sticks in half. Coat in the egg mixture and then into the bread crumb mixture. Repeat. Place stick on wax paper lined cookie sheet. At this point place in the freezer for 2 -4 hours until you need them. This helps the bread crumb mixture stay on the cheese stick.
Once ready to cook, heat oil in pan and fry sticks until golden brown.
Serve with favorite marinara sauce (I whipped up my own using 1tbsp tomato paste, 1 roma tomato chopped, garlic powder, oregano, parsely, salt and pepper-cooked on stove top for about 10 minutes until thick). These were really ooey and gooey and so good
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