1 1/2 cup Pure Cane Sugar
1 cup Cocoa
1 1/4 cup Evaporated Milk
2/3 cupt light corn syrup
2/3 cup butter
2 tsp. Pure Vanilla Extract
1) Combine sugar and cocoa in small saucepan;
stir in evaporated milk and corn syrup.
2) Cook over medium heat, stirring constantly, until mixture boils.
Boil and stir 1 minute.
3) Remove from heat and add butter and vanilla, stirring until
butter is melted.
4) Serve warm over ice cream.
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Thursday, April 22, 2010
Sunday, September 6, 2009
Blueberry Pancakes with Blueberry Compote - Recipe
Blueberry pancakes is one of my husbands favorites. It use to be a traditional weekend breakfast routine to prepare great pancakes. This looks like a great recipe.
Hope you enjoy a change in routine and try a new recipe. I may stay home and cook a decent breakfast rather than go out for breakfast next weekend.
Prep: 15 mins
Cook: 25 mins
Ready in: 40 mins
Cook: 25 mins
Ready in: 40 mins
Ingredients
Blueberry Compote
18 ounces fresh blueberries
1/3 cup sugar
1 zest and juice of lemon
1/4 bunch fresh mint leaves only roughly chopped
Pancakes
1 cup fresh ricotta
4 large eggs (separated)
3/4 cup buttermilk
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 pinch salt
1/4 cup sugar
1/2 cup fresh blueberries
3 tablespoons unsalted butter
crème fraîche
Blueberry Compote
18 ounces fresh blueberries
1/3 cup sugar
1 zest and juice of lemon
1/4 bunch fresh mint leaves only roughly chopped
Pancakes
1 cup fresh ricotta
4 large eggs (separated)
3/4 cup buttermilk
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 pinch salt
1/4 cup sugar
1/2 cup fresh blueberries
3 tablespoons unsalted butter
crème fraîche
Cooking Instructions
To Make the Berry Compote:
Place the blueberries sugar 2 tablespoons of lemon juice and the zest in a medium saucepan over medium heat and cook for 2 minutes or until the sugar melts and berries soften just slightly.
Don’t let the berries cook too long or they will become mushy and lose their beautiful shape.
Remove from the heat. Gently stir in the chopped mint.
To Make the Hotcakes:
Whisk the ricotta and egg yolks together in a large bowl to combine then whisk in the buttermilk.
Sift the flour baking powder and salt into the ricotta mixture. Stir with a whisk just until combined.
Using an electric mixer beat the egg whites and sugar in a large bowl until stiff peaks form.
Using a large silicone spatula gently fold the egg whites through the batter in 2 batches.
Gently fold the blueberries into the batter.
To cook the hotcakes:
Melt some butter on a hot griddle pan over medium-low heat. Working in batches ladle the batter onto the griddle.
Cook the hotcakes about 3 minutes per side or until the hotcakes puff become golden brown and are just cooked through.
To Serve the Hotcakes:
Transfer the hotcakes to plates. Spoon the warm blueberry compote over the hotcakes.
Top with a dollop of crème fraîche and enjoy.
To Make the Berry Compote:
Place the blueberries sugar 2 tablespoons of lemon juice and the zest in a medium saucepan over medium heat and cook for 2 minutes or until the sugar melts and berries soften just slightly.
Don’t let the berries cook too long or they will become mushy and lose their beautiful shape.
Remove from the heat. Gently stir in the chopped mint.
To Make the Hotcakes:
Whisk the ricotta and egg yolks together in a large bowl to combine then whisk in the buttermilk.
Sift the flour baking powder and salt into the ricotta mixture. Stir with a whisk just until combined.
Using an electric mixer beat the egg whites and sugar in a large bowl until stiff peaks form.
Using a large silicone spatula gently fold the egg whites through the batter in 2 batches.
Gently fold the blueberries into the batter.
To cook the hotcakes:
Melt some butter on a hot griddle pan over medium-low heat. Working in batches ladle the batter onto the griddle.
Cook the hotcakes about 3 minutes per side or until the hotcakes puff become golden brown and are just cooked through.
To Serve the Hotcakes:
Transfer the hotcakes to plates. Spoon the warm blueberry compote over the hotcakes.
Top with a dollop of crème fraîche and enjoy.
Visit Curtis Stone for more recipes.
Monday, June 15, 2009
Cinnamon Muffins
| THIS MONTH: Cinnamon Muffins A recipe from Laura Child's Oolong Dead Ingredients: 1 1⁄2 cups flour 1⁄2 cup white sugar 1⁄4 cup brown sugar, packed 2 tsp. baking powder 1⁄2 tsp. salt 1⁄2 tsp cinnamon 1 egg, beaten 1⁄2 cup oil 1⁄2 cup milk Sift together flour, white sugar, brown sugar, baking powder, salt, and cinnamon. In a separate bowl combine egg, oil, and milk, then add to dry ingredients. Stir just enough to moisten. Fill greased muffin tins about 2/3 full and bake at 400 Degrees for 16 to 18 minutes. |
Wednesday, May 13, 2009
Italian Wedding Soup
One of my favorite soups is called Italian Wedding Soup.
It is a good chicken broth base chicken soup which is really good for you if you
have a cold or feel a little problem in your lungs.
Spinach contains many nutrients that are good for your heart too.
So there are two good reasons to try this simple recipe.
It is a good chicken broth base chicken soup which is really good for you if you
have a cold or feel a little problem in your lungs.
Spinach contains many nutrients that are good for your heart too.
So there are two good reasons to try this simple recipe.
We make it with the small pasta called orzo.
As you can see from some of the photos,
Italian Wedding Soup has a few different variations.
If you want to try the taste before making it one of these recipes
I have purchased Italian Wedding Soup in a can (premade)
when I wanted a quick warm nourishing soup.
*******
"Ah, Italian wedding soup,
one of those lovable Old World dishes that comes complete with a story.
Serve a bowl,
fill your head with images
of poor but honest folks in colorful native dress,
dancing in circles to celebrate wedding joy
while somebody plays the accordion
and grandfathers smoking short, crooked cigars smile
and clap their hands.
Great story,
great image.
There's just one little problem:
It is not really true.
This hearty, warming soup is Italian all right,
but at least historically it has nothing to do with weddings.
With regional variations from Rome to Abbruzzi to Naples,
this peasant dish earned the Neapolitan name
"Minestra Maritata" or "married soup,"
not
because of any connection with weddings
but simply because it brings together meat and greens
in, well, a happy marriage.
But the old name stuck,
and over time
- more in Italian-American culture
than in the Old Country
- it became the custom to serve it at wedding feasts,
simply because the name prompted the tradition.
It's certainly not reserved for nuptials, though:
It's often served during the holidays,
on cold wintry days,
or just about any time you're in the mood for a hearty, healthy soup.
Here's a variation put together recently,
featuring quickly made polpette (Italian veal meatballs)
simmered in a little broth, which is then used as the base
for a quick soup with spinach (substituted for the more traditional escarole),
a little soup pasta and, in my version, streaks of egg-and-cheese scrambles
borrowed from the Roman egg-drop soup stracciatella.
It's easy to double or multiply the ingredients to serve a larger group;
if you prefer a vegetarian soup, it's easily modified:
Hold the meatballs and use vegetable broth, and you've got a hearty
(if "un-married") meatless rendition of stracciatella with greens."
**********
As you can see from some of the photos,
Italian Wedding Soup has a few different variations.
If you want to try the taste before making it one of these recipes
I have purchased Italian Wedding Soup in a can (premade)
when I wanted a quick warm nourishing soup.
*******
"Ah, Italian wedding soup,
one of those lovable Old World dishes that comes complete with a story.
Serve a bowl,
fill your head with images
of poor but honest folks in colorful native dress,
dancing in circles to celebrate wedding joy
while somebody plays the accordion
and grandfathers smoking short, crooked cigars smile
and clap their hands.
Great story,
great image.
There's just one little problem:
It is not really true.
This hearty, warming soup is Italian all right,
but at least historically it has nothing to do with weddings.
With regional variations from Rome to Abbruzzi to Naples,
this peasant dish earned the Neapolitan name
"Minestra Maritata" or "married soup,"
not
because of any connection with weddings
but simply because it brings together meat and greens
in, well, a happy marriage.
But the old name stuck,
and over time
- more in Italian-American culture
than in the Old Country
- it became the custom to serve it at wedding feasts,
simply because the name prompted the tradition.
It's certainly not reserved for nuptials, though:
It's often served during the holidays,
on cold wintry days,
or just about any time you're in the mood for a hearty, healthy soup.
Here's a variation put together recently,
featuring quickly made polpette (Italian veal meatballs)
simmered in a little broth, which is then used as the base
for a quick soup with spinach (substituted for the more traditional escarole),
a little soup pasta and, in my version, streaks of egg-and-cheese scrambles
borrowed from the Roman egg-drop soup stracciatella.
It's easy to double or multiply the ingredients to serve a larger group;
if you prefer a vegetarian soup, it's easily modified:
Hold the meatballs and use vegetable broth, and you've got a hearty
(if "un-married") meatless rendition of stracciatella with greens."
**********
Italian Wedding Soup Version 1
Ingredients
½ - 9 oz bag Fresh Express Spinach (tear spinach into pieces)
1 lb. ground beef
1/4 cup Italian-seasoned bread crumbs
1 egg
1 Tbsp parsley
salt and pepper, to taste
4 cups chicken broth
1/4 cup grated Romano cheese
Directions:
Combine the ground meat, bread crumbs, egg, parsley, salt and pepper in a bowl.
Mix well and form into tiny meat balls.
Bake on a cookie sheet for 30 minutes at 350°F.
Meanwhile, bring broth to a boil and add spinach.
Cover and boil for 5 minutes.
Add the meatballs to the hot broth, bring to a simmer.
Stir in the cheese and serve immediately.
Tips and Suggestions
Optional for a spicy soup: Add cayenne powder to meatball mixture.
Italian Wedding Soup Version 2
* 1 pound extra-lean ground turkey or beef
* 2 eggs, beaten
* ¼ cup dried bread crumbs
* 2 tablespoons grated Parmesan cheese
* 1 teaspoon dried basil
* ¼ cup fresh chopped parsley
* 3 tablespoons minced onion
* 12 cups chicken broth
* 2½ cups spinach - thinly sliced
* 1 cup orzo uncooked
* ½ cup diced carrots (optional)
1. In a medium bowl, combine the meat, egg, bread crumbs, cheese, parsley, basil and onion.
Shape mixture into ¾-inch balls and set aside.
2. In a large stockpot heat chicken broth to boiling;
stir in the spinach, orzo, carrot and meatballs.
Return to boil; reduce heat to medium.
Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente,
and meatballs are cooked through. Serve hot with Parmesan cheese sprinkled on top. 8-12 serving
Italian Wedding Soup Version 3
Chef John Folse's Italian Wedding Soup
PREP TIME: 1 Hour, 45 Minutes
SERVES: 8-10
COMMENT: This soup is traditionally served at Italian weddings.
It is served with grated Parmesan cheese sprinkled on top.
Being from South Louisiana, Julie and I have taken Cajun license
and spiced up the meatballs to provide that explosion of flavors
found only in Cajun and Creole cooking.
Julie found the soup recipe from the Poole family in Rhode Island
and pirated the meatball recipe from my brother,
Chef John Folse's "Tender and Juicy Spaghetti and Meatballs"
to make this soup one of the best soups I have ever had. - Jerry and Julie Folse
INGREDIENTS:
* 1 pound ground chuck
* 1 pound ground pork
* 6 eggs
* 1 cup minced onions
* 1 cup minced celery
* 1/4 cup chopped basil
* 13/4 cups Italian bread crumbs
* 1/2 cup grated Parmesan cheese
* 2 tbsps salt
* 2 tbsps black pepper
* 3 quarts chicken broth
* 4 cups thinly sliced escarole (or spinach)
* 11/2 cups uncooked orzo pasta
* 2/3 cup finely diced carrots
METHOD:
In a large bowl, combine ground pork and ground chuck.
Use hands to mix well.
Add eggs, onions, garlic, celery, basil, bread crumbs and Parmesan cheese.
Again using hands, mix well.
Add salt and pepper.
Wet hands, and roll mixture into golf ball size meatballs.
Place the rolled meatballs on a cookie sheet and set aside.
John recommends flattening one of the meatballs and
grilling in a little olive oil to test for seasoning.
Seasoning can be adjusted if needed.
In a large saucepan, heat chicken broth to a boil.
Add meatballs and reduce to a slow boil.
After 30 minutes, stir in escarole
(if you can't find escarole, fresh spinach is a good substitute),
chopped carrots, and orzo pasta.
Cook on slow boil for about 15 minutes more or until pasta is al dente.
Stir frequently to prevent sticking.
Serve in soup bowl with a little Parmesan cheese sprinkled on top.
Italian Wedding Soup Version 4 from wineloverspage*
INGREDIENTS: (Serves two)
For the meatballs
1 slice good white bread, crust removed
1/4 cup (60 ml) milk
Large clove garlic
1 tablespoon olive oil
6 ounces (180g) ground veal (or other ground meat or poultry)
Yolk of one egg
Nutmeg
Salt
Black pepper
For the soup
4 cups (1 scant liter) chicken broth, vegetable broth or water
2 ounces orzo or other small soup pasta
Small bunch fresh spinach (or escarole or curly endive)
1 egg
1 tablespoon (15ml) water
2 tablespoons (30g) grated Pecorino Romano cheese
Salt
Black pepper
PROCEDURE:
1. First, make the meatballs.
Trim the bread crust and cut or tear the bread into small pieces.
Put the bread in a shallow bowl and pour the milk over it.
Let it sit for five or 10 minutes, then lift out the bread.
It will have absorbed most of the milk, but if any is left over, discard it.
2. While the bread is soaking,
peel and mince the garlic and cook it in the olive oil over medium heat
until it's translucent but not brown.
3. Put the moistened bread in a bowl with the ground veal,
garlic and oil, egg yolk, a little grated nutmeg and salt and pepper to taste,
and gently mix them together with a fork, taking care not to over-handle.
The less you have to mash the veal, the lighter the meatballs will be.
Divide this mixture into 12 roughly equal parts and form them into a dozen small meatballs.
4. Bring the broth to a boil,
reduce to a gentle simmer and drop in the meatballs,
handling them gently so they don't break up.
Let them simmer for 5 to 10 minutes until they're just cooked through
(if you kept them light enough, they'll float when they're done);
then remove them from the broth with a slotted spoon and keep them warm.
5. Make the soup.
Turn the heat under the broth up to medium-high,
bringing it back to a boil.
Put in the orzo or other soup pasta and
cook it for 10 minutes or so or until al dente.
6. Chop or tear the spinach or greens into smallish pieces.
Toward the end of cooking, reduce heat to low,
put in the greens and return the meatballs to the soup,
and cook just until the greens are wilted and the meatballs warmed through.
7. Break the egg into a small bowl, add the 1 tablespoon water,
and stir it briefly with a fork. Stir in the grated cheese.
Give the soup a good quick stir, then pour in the egg-cheese mixture,
a little at a time, so the heat of the soup will quickly
cook it into tasty little scrambles.
Italian Wedding Soup Version 5
Italian Wedding Soup 10 Servings
Meatballs:
2 eggs beaten
1/2 cup grated Parmesan
1/2 cup Italian bread crumbs
3 tablespoons chopped Italian parsley
3 cloves minced garlic
1 tablespoon Worcestershire sauce
1 pound ground turkey (or ground meat of choice)
2 tablespoons olive oil
spices: 3/4 teaspoon black pepper, 1 teaspoon allspice, 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon, 1 teaspoon salt
Mix everything together, and roll into 1″ balls. Saute in the olive oil until lightly browned on the outside. Set aside.
Soup ingredients:
1 tablespoon olive oil
1 cup chopped carrots
1 cup chopped onions
1/2 cup chopped celery
3 cloves minced garlic
3 diced strips of turkey bacon (or regular bacon)
1 tablespoon balsamic vinegar
2 tablespoons Marsala wine
2 quarts of chicken stock
1 cup orzo
1 tablespoon dried oregano
4 fresh leaves of basil, chopped
3 cups of arugula
1/2 cup shredded Parmigiano for garnish
Saute the onions, celery, carrots, and garlic
in large soup pot for 5 - 6 minutes.
Add the turkey bacon and the balsamic vinegar,
and let all the flavors mix and blend.
Add the Marsala and let this cook down a little.
When it is almost evaporated,
add the chicken stock, orzo, meatballs, and oregano.
Simmer this for about 15 minutes, til the orzo is soft.
Add the basil and arugula and cook for about 1 more minute.
Serve with a sprinkling of Parmigiano for garnish.
Thursday, April 30, 2009
Spinach Salad
I just love those cat pictures below. The one on the right reminds me of my big boy I lost to cancer last year.
Before April is past I'll sneak this "Spring" recipe in.
This would probably be the last of the spinach picked from the garden as it starts to get to warm for spinach to grow.
True? or False?
Spinach Salad
1 pound spinach, torn
3 hard-cooked eggs, cut into wedges
3 small green onions. chopped
2 medium tomatoes, cute into wedges
1 medium avocado, peeled and sliced
4 slices bacon, cooked and crumbled
1/2 cup (2 oz) shredded mozzarella cheese
Dressing (recipe follows)
Place spinach on a large serving
platter or individual plates, arrange
eggs, onions, tomatoes, and avacado
on top. Sprinkle with bacon and
cheese. Serve with dressing.
6-8 servings
Dressing
1/2 cup catsup
1/4 sup vegetable oil
1/4 cup wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon lemon juice
1/8 teaspoon garlic powder
Dash of hot sauce
Combine all ingredients in a jar;
cover tightly, and shake vigorously.
Yield: 1 cup
Saturday, April 25, 2009
Recipe: Watermelon Frost
Here's an icy dessert that is better for the children than frozen pops that are all sugar.
Watermelon Frost3 cups cubed watermelon
1/4 orange juice concentrate
3 T lemon juice
2 1/2 T sugar
Combine watermelon, orange juice, lemon juice and sugar in container of an electric blender; process until smooth. Pour mixture into an 8-inch square pan, cover and freeze until firm.
To serve, spoon frozen mixture into individual dessert dishes; garnish with a watermelon cube, if desired.
To serve, spoon frozen mixture into individual dessert dishes; garnish with a watermelon cube, if desired.
Tuesday, April 21, 2009
Tons of Cake, Brownie, Frosting and Cheesecake Recipes
There are a lot of great sweet baking treats to try listed in this post such as cakes, brownie, cheesecake and breakfast coffeecakes. Even a recipe for diabetics who must limit their sugar intake. We don't eat a lot of sweets in my family except on special occasions and celebrations.
Tres Leches Cake is one of our family favorites. My daughter-in-law introduced us to this cake and it is a must at every family gathering. It is a very moist cake unlike the traditional icing cakes. My mother-in-laws specialty is coffee cake. I personally like to make cheesecake or pound cake. My daughter makes brownies. The grandchildren prefer eating the icing without the cake. So you can see this is a good page for me to keep for reference. To access these recipe click on the name and it will take you to the recipe page. If you try one of these recipes leave a link under the comments page. I'd love to see a picture.
Tres Leches Cake is one of our family favorites. My daughter-in-law introduced us to this cake and it is a must at every family gathering. It is a very moist cake unlike the traditional icing cakes. My mother-in-laws specialty is coffee cake. I personally like to make cheesecake or pound cake. My daughter makes brownies. The grandchildren prefer eating the icing without the cake. So you can see this is a good page for me to keep for reference. To access these recipe click on the name and it will take you to the recipe page. If you try one of these recipes leave a link under the comments page. I'd love to see a picture.
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