11.18.2009
11.17.2009
Tasty Tuesday!
Hello!
I went the entire weekend and neglected my blog!
Sorry everyone! Time goes by too quickly!
I do not know about you, but I have been crazy busy!!
Today's Tasty Tuesday is going to be short and sweet, no recipes!
Enjoy the sites, place an order if you have a chance, so you can taste also!
Snowflakes Gift Box - One Dozen- Decorated Sugar Cookie Favors
Ginger Spice Cookies
Egg Nog Delight - Crystal Jewels Barley Hard Candy Sweets
Until tomorrow:
Go Ahead & Indulge!
I went the entire weekend and neglected my blog!
Sorry everyone! Time goes by too quickly!
I do not know about you, but I have been crazy busy!!
Today's Tasty Tuesday is going to be short and sweet, no recipes!
Enjoy the sites, place an order if you have a chance, so you can taste also!
Snowflakes Gift Box - One Dozen- Decorated Sugar Cookie Favors
Ginger Spice Cookies
Egg Nog Delight - Crystal Jewels Barley Hard Candy Sweets
Until tomorrow:
Go Ahead & Indulge!
11.13.2009
Foodie Friday!!
Hello!
Welcome to Foodie Friday!
You know what that means - Recipes!!!
Thanksgiving recipes to be exact!
Enjoy!
The Pilgrims made seven times more graves than huts. No Americans have been more impoverished than these who, nevertheless, set aside a day of thanksgiving.
-H.U. Westermayer
Turkey Gravy
Turkey gravy is the perfect complement to roast turkey. It is especially delicious when made from the pan juices, enhanced with turkey or chicken stock.
Servings: 2.5 Cups
Ingredients:
* Pan drippings from roasted turkey
* 3/4 cup water
* 3 Tbs. unsalted butter
* 3 Tbs. all-purpose flour
* 2 cups turkey or chicken stock, lightly salted
* Salt and freshly ground pepper, to taste
Directions:
1.) Skim and discard any fat from the turkey drippings in the roasting pan.
2.) Add the water to the pan and set over medium heat.
3.) Boil for 2 to 3 minutes, stirring with a wooden spoon to scrape up any browned bits from the bottom and sides of the pan.
4.) Transfer to a bowl.
5.) In a small saucepan over medium heat, melt the butter.
6.) When the butter bubbles, add the flour and stir rapidly for a few seconds to cook the flour.
7.) Rapidly whisk in the reserved pan drippings and the stock.
8.) Cook until the gravy is smooth and thick enough to coat the back of a spoon, 1 to 2 minutes.
9.) Season with salt and pepper.
10.) Pour the gravy into a warmed sauce-boat or wide-mouthed pitcher for serving.
If the only prayer you said in your whole life was, "thank you," that would suffice.
-Meister Eckhart
Old Fashioned Biscuits
Servings: 12 Biscuits
Ingredients:
* 2 cups soft winter-wheat flour
* 1 Tbs. baking powder
* 1/2 tsp. salt
* 12 Tbs. (1 1/2 sticks) chilled unsalted butter, cut into small pieces
* 1/2 cup half-and-half
Directions:
1.) Preheat an oven to 500°F.
2.) Over a sheet of waxed paper, sift together the flour, baking powder and salt and sift again.
3.) Put the flour mixture in a large bowl and add the butter.
4.) Using a pastry blender or your fingertips, mix the flour and butter together until the mixture resembles small, coarse crumbs.
5.) Add the half-and-half and, using a fork, stir to form large, moist clumps.
6.) Turn the dough out onto a lightly floured surface.
7.) With floured hands, press the dough together to form a large ball.
8.) Roll out the dough to 1/2-inch thickness, dusting with more flour as needed.
9.) Using a 3-inch round cookie cutter, cut out the dough and transfer the rounds to an ungreased baking sheet; gather the scraps and repeat.
10.) Bake, rotating the pan once halfway through baking, until the biscuits are golden brown, 8 to 10 minutes.
Thanksgiving Day is a jewel, to set in the hearts of honest men; but be careful that you do not take the day, and leave out the gratitude.
-E.P. Powell
Pecan Tart
Serves: 8
Ingredients:
For the pastry dough:
* 1 1/4 cups soft winter-wheat flour
* 1/2 tsp. salt
* 1/4 cup cold solid vegetable shortening
* 4 Tbs. (1/2 stick) cold unsalted butter, cut into small cubes
* 3 to 6 Tbs. ice water
For the filling:
* 3/4 cup sugar
* 3/4 cup light corn syrup
* 1/3 cup unsalted butter, melted
* 3 eggs, lightly beaten
* 2 Tbs. bourbon (optional)
* 1 Tbs. grated orange zest
* 1 tsp. vanilla extract
* 1/4 tsp. salt
* 1 cup pecan halves, plus 1/3 cup coarsely chopped pecans
Directions:
To make the pastry:
1.) In a bowl, stir together the flour and salt.
2.) Add the shortening and cut in with a pastry blender, 2 knives or your fingers until the mixture resembles cornmeal.
3.) Add the butter and cut in until it forms tiny pea-size balls.
4.) Add the ice water a little at a time, stirring and tossing with the pastry blender or a fork until the mixture holds together.
5.) Gather the dough into a ball and flatten into a disk.
6.) Cover with plastic wrap and refrigerate for 30 to 60 minutes.
7.) On a lightly floured work surface, roll out the dough into an 11-inch round about 1/8 inch thick.
8.) Fold the round into quarters and place in a 9 1/2-inch nonstick or traditional tart pan with a removable bottom.
9.) Unfold, then press gently into the bottom and sides of the pan. Trim the overhang even with the pan rim.
10.) Refrigerate until ready to fill.
11.) Position a rack in the lower third of an oven and preheat to 325°F.
To make the filling:
1.) In a bowl, stir together the sugar, corn syrup, melted butter, eggs, bourbon, orange zest, vanilla, salt, pecan halves and chopped pecans.
2.) Pour into the chilled pastry shell and place the pan on a baking sheet.
3.) Bake until the center is slightly soft to the touch, the edges are set and the crust is golden brown, 45 to 55 minutes.
4.) Transfer the pan to a wire rack and let cool for 30 minutes.
5.) Remove the pan sides and slide the tart off the pan bottom onto a serving plate.
6.) Serve warm or at room temperature.
Have fun planning your Thanksgiving feast - I know I am!
Until tomorrow: Go Ahead and Indulge!
Welcome to Foodie Friday!
You know what that means - Recipes!!!
Thanksgiving recipes to be exact!
Enjoy!
The Pilgrims made seven times more graves than huts. No Americans have been more impoverished than these who, nevertheless, set aside a day of thanksgiving.
-H.U. Westermayer
Turkey Gravy
Turkey gravy is the perfect complement to roast turkey. It is especially delicious when made from the pan juices, enhanced with turkey or chicken stock.
Servings: 2.5 Cups
Ingredients:
* Pan drippings from roasted turkey
* 3/4 cup water
* 3 Tbs. unsalted butter
* 3 Tbs. all-purpose flour
* 2 cups turkey or chicken stock, lightly salted
* Salt and freshly ground pepper, to taste
Directions:
1.) Skim and discard any fat from the turkey drippings in the roasting pan.
2.) Add the water to the pan and set over medium heat.
3.) Boil for 2 to 3 minutes, stirring with a wooden spoon to scrape up any browned bits from the bottom and sides of the pan.
4.) Transfer to a bowl.
5.) In a small saucepan over medium heat, melt the butter.
6.) When the butter bubbles, add the flour and stir rapidly for a few seconds to cook the flour.
7.) Rapidly whisk in the reserved pan drippings and the stock.
8.) Cook until the gravy is smooth and thick enough to coat the back of a spoon, 1 to 2 minutes.
9.) Season with salt and pepper.
10.) Pour the gravy into a warmed sauce-boat or wide-mouthed pitcher for serving.
If the only prayer you said in your whole life was, "thank you," that would suffice.
-Meister Eckhart
Old Fashioned Biscuits
Servings: 12 Biscuits
Ingredients:
* 2 cups soft winter-wheat flour
* 1 Tbs. baking powder
* 1/2 tsp. salt
* 12 Tbs. (1 1/2 sticks) chilled unsalted butter, cut into small pieces
* 1/2 cup half-and-half
Directions:
1.) Preheat an oven to 500°F.
2.) Over a sheet of waxed paper, sift together the flour, baking powder and salt and sift again.
3.) Put the flour mixture in a large bowl and add the butter.
4.) Using a pastry blender or your fingertips, mix the flour and butter together until the mixture resembles small, coarse crumbs.
5.) Add the half-and-half and, using a fork, stir to form large, moist clumps.
6.) Turn the dough out onto a lightly floured surface.
7.) With floured hands, press the dough together to form a large ball.
8.) Roll out the dough to 1/2-inch thickness, dusting with more flour as needed.
9.) Using a 3-inch round cookie cutter, cut out the dough and transfer the rounds to an ungreased baking sheet; gather the scraps and repeat.
10.) Bake, rotating the pan once halfway through baking, until the biscuits are golden brown, 8 to 10 minutes.
Thanksgiving Day is a jewel, to set in the hearts of honest men; but be careful that you do not take the day, and leave out the gratitude.
-E.P. Powell
Pecan Tart
Serves: 8
Ingredients:
For the pastry dough:
* 1 1/4 cups soft winter-wheat flour
* 1/2 tsp. salt
* 1/4 cup cold solid vegetable shortening
* 4 Tbs. (1/2 stick) cold unsalted butter, cut into small cubes
* 3 to 6 Tbs. ice water
For the filling:
* 3/4 cup sugar
* 3/4 cup light corn syrup
* 1/3 cup unsalted butter, melted
* 3 eggs, lightly beaten
* 2 Tbs. bourbon (optional)
* 1 Tbs. grated orange zest
* 1 tsp. vanilla extract
* 1/4 tsp. salt
* 1 cup pecan halves, plus 1/3 cup coarsely chopped pecans
Directions:
To make the pastry:
1.) In a bowl, stir together the flour and salt.
2.) Add the shortening and cut in with a pastry blender, 2 knives or your fingers until the mixture resembles cornmeal.
3.) Add the butter and cut in until it forms tiny pea-size balls.
4.) Add the ice water a little at a time, stirring and tossing with the pastry blender or a fork until the mixture holds together.
5.) Gather the dough into a ball and flatten into a disk.
6.) Cover with plastic wrap and refrigerate for 30 to 60 minutes.
7.) On a lightly floured work surface, roll out the dough into an 11-inch round about 1/8 inch thick.
8.) Fold the round into quarters and place in a 9 1/2-inch nonstick or traditional tart pan with a removable bottom.
9.) Unfold, then press gently into the bottom and sides of the pan. Trim the overhang even with the pan rim.
10.) Refrigerate until ready to fill.
11.) Position a rack in the lower third of an oven and preheat to 325°F.
To make the filling:
1.) In a bowl, stir together the sugar, corn syrup, melted butter, eggs, bourbon, orange zest, vanilla, salt, pecan halves and chopped pecans.
2.) Pour into the chilled pastry shell and place the pan on a baking sheet.
3.) Bake until the center is slightly soft to the touch, the edges are set and the crust is golden brown, 45 to 55 minutes.
4.) Transfer the pan to a wire rack and let cool for 30 minutes.
5.) Remove the pan sides and slide the tart off the pan bottom onto a serving plate.
6.) Serve warm or at room temperature.
Have fun planning your Thanksgiving feast - I know I am!
Until tomorrow: Go Ahead and Indulge!
11.11.2009
11.06.2009
Foodie Friday!
Hello!
Welcome to Foodie Friday!
Sit back, relax and enjoy!
This first recipe is an old favorite - I always make this when I am not feeling creative!
Chocolate Pot de Creme
Ingredients
Servings: 6
* 1/4 cup Dutch-process cocoa powder, sifted
* 1/2 cup plus 1 tablespoon skim milk
* 1/4 cup evaporated milk
* 2 large eggs
* 1 large egg white
* 3/4 cup granulated sugar
* Pinch of salt
* Confectioners' sugar, for sprinkling
Directions:
1. Heat oven to 325 degrees.
2. Line a shallow baking pan with a cloth towel, and set aside.
3. Place cocoa powder in a medium mixing bowl.
4. In another bowl, combine skim milk and evaporated milk.
5. Whisk 3 tablespoons milk mixture into cocoa powder until a thick paste forms.
6. Whisk in remaining milk mixture until thoroughly combined, and set aside.
7. In a large bowl, combine eggs, egg white, granulated sugar, and salt, and whisk together until thoroughly combined.
8. Whisk in cocoa-milk mixture until completely combined.
9. Divide the mixture among 6 (3oz) pot de creme molds (I use espresso cups).
10. Place in the prepared baking pan; fill the baking pan halfway with hot water.
11. Transfer to the oven to bake until the puddings are set and leave no residue on your finger when lightly touched, about 25 minutes.
12. Remove the baking pan from the oven, then remove the puddings from the water bath.
13. Transfer the puddings to a wire rack, and let cool 20 to 30 minutes.
14. When ready to serve, dust the puddings with confectioners' sugar.
15. Serve warm
These cookies are always a hit with my boys and never last long! Bake a double batch!
Chocolate Crinkle Cookies
Ingredients:
Servings: 24 cookies
* 1/2 cup confectioners' sugar
* 1 2/3 cups all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon salt
* 8 tablespoons (1 stick) unsalted butter, at room temp
* 1 1/4 cups sugar
* 2 eggs
* 1/2 teaspoon vanilla extract
Directions:
1. Preheat an oven to 350°F.
2. Line 2 baking sheets with parchment paper.
3. Put the confectioners' sugar into a bowl and set aside.
4. In another bowl, stir together the flour, cocoa, baking powder and salt.
5. Set aside.
6. In a large bowl, using an electric mixer, beat the butter and sugar on medium
until creamy, about 3 minutes.
7. Turn off the mixer and scrape down the sides of the bowl.
8. Add 1 egg and beat on medium speed until blended.
9. Add the other egg and vanilla and beat until blended.
10. Turn off the mixer and add the flour mixture.
11. Beat on low speed until blended.
12. Scoop up a rounded spoonful of dough and roll the dough into a ball.
13. Roll the ball in the confectioners' sugar until covered.
14. Place the balls on a prepared baking sheet, spacing about 2 inches apart.
15. Bake the cookies until they are crackled and puffed, 10 to 12 minutes.
16. Cool about 15 minutes.
Have a good day and until tomorrow:
Go Ahead and Indulge!
Welcome to Foodie Friday!
Sit back, relax and enjoy!
This first recipe is an old favorite - I always make this when I am not feeling creative!
Chocolate Pot de Creme
Ingredients
Servings: 6
* 1/4 cup Dutch-process cocoa powder, sifted
* 1/2 cup plus 1 tablespoon skim milk
* 1/4 cup evaporated milk
* 2 large eggs
* 1 large egg white
* 3/4 cup granulated sugar
* Pinch of salt
* Confectioners' sugar, for sprinkling
Directions:
1. Heat oven to 325 degrees.
2. Line a shallow baking pan with a cloth towel, and set aside.
3. Place cocoa powder in a medium mixing bowl.
4. In another bowl, combine skim milk and evaporated milk.
5. Whisk 3 tablespoons milk mixture into cocoa powder until a thick paste forms.
6. Whisk in remaining milk mixture until thoroughly combined, and set aside.
7. In a large bowl, combine eggs, egg white, granulated sugar, and salt, and whisk together until thoroughly combined.
8. Whisk in cocoa-milk mixture until completely combined.
9. Divide the mixture among 6 (3oz) pot de creme molds (I use espresso cups).
10. Place in the prepared baking pan; fill the baking pan halfway with hot water.
11. Transfer to the oven to bake until the puddings are set and leave no residue on your finger when lightly touched, about 25 minutes.
12. Remove the baking pan from the oven, then remove the puddings from the water bath.
13. Transfer the puddings to a wire rack, and let cool 20 to 30 minutes.
14. When ready to serve, dust the puddings with confectioners' sugar.
15. Serve warm
These cookies are always a hit with my boys and never last long! Bake a double batch!
Chocolate Crinkle Cookies
Ingredients:
Servings: 24 cookies
* 1/2 cup confectioners' sugar
* 1 2/3 cups all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon salt
* 8 tablespoons (1 stick) unsalted butter, at room temp
* 1 1/4 cups sugar
* 2 eggs
* 1/2 teaspoon vanilla extract
Directions:
1. Preheat an oven to 350°F.
2. Line 2 baking sheets with parchment paper.
3. Put the confectioners' sugar into a bowl and set aside.
4. In another bowl, stir together the flour, cocoa, baking powder and salt.
5. Set aside.
6. In a large bowl, using an electric mixer, beat the butter and sugar on medium
until creamy, about 3 minutes.
7. Turn off the mixer and scrape down the sides of the bowl.
8. Add 1 egg and beat on medium speed until blended.
9. Add the other egg and vanilla and beat until blended.
10. Turn off the mixer and add the flour mixture.
11. Beat on low speed until blended.
12. Scoop up a rounded spoonful of dough and roll the dough into a ball.
13. Roll the ball in the confectioners' sugar until covered.
14. Place the balls on a prepared baking sheet, spacing about 2 inches apart.
15. Bake the cookies until they are crackled and puffed, 10 to 12 minutes.
16. Cool about 15 minutes.
Have a good day and until tomorrow:
Go Ahead and Indulge!
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