Wednesday, September 8, 2010
For the biscuits:
1 3/4 cups all-purpose flour
1 tablespoon plus 2 teaspoons baking powder
2 1/2 teaspoons sugar
1/4 teaspoon salt
3 tablespoons vegetable shortening, at room temperature
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
6 ounces grated yellow cheddar cheese (about 1 1/4 cups)
3/4 cup whole milk
For the garlic butter:
3 tablespoons unsalted butter
1 clove garlic, smashed
1 teaspoon chopped fresh parsley
Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.
Make the biscuits: Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.
Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes.
Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm.
Caramelized red onions
2 tablespoons olive oil
2 red onions
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground black pepper
1/4 cup chopped fresh chives
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
2 1 1/2- to 1 3/4-pound beef loin tri-tip roasts, trimmed of all but 1/4 inch of fat
2 tablespoons olive oil
1/4 cup barbecue sauce
1/4 cup steak sauce
1/4 cup honey
2 Tbls molasses
For caramelized red onions
Melt butter with olive oil in large nonstick skillet over medium heat. Add onions and cook until deep golden brown, stirring frequently, about 30 minutes. Stir salt, and pepper. Remove from heat. Stir in chives just before serving.
Prepare barbecue sauce (mix all ingredients together). Mix garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper in small bowl. Brush both sides of tri-tips with oil and sprinkle with garlic-powder mixture. Grill tri-tips 5 minutes per side. Reduce heat to medium-low, or if using charcoal grill, move meat to cooler side of grill. Cover and grill until thermometer inserted into thickest part of meat registers 125°F to 130°F for medium-rare, brushing with barbecue sauce and turning every 10 minutes, about 30 minutes longer.
Transfer tri-tips to work surface; let stand 10 minutes. Cut meat crosswise into very thin slices; arrange on platter. Surround with caramelized onions and serve.
2 C graham cracker crumbs
1/2 C sweetened flaked coconut
2 Tbs sugar
6 Tbs butter, melted
3 8 oz packages cream cheese, softened
1 C sugar
3 eggs at room temperature
2 Tbs lime zest
1/2 C fresh lime juice (about 4-5 medium limes)
1 1/2 tsp vanilla extract
1 C heavy whipping cream
1/2 C powdered sugar
1 tsp vanilla extract
1 1/2-2 tsp coconut extract
1/3 C sweetened flaked coconut
Preheat oven to 350 degrees. Cover the bottom of a 9 inch spring-form pan with a double layer of foil. Set aside.
Combine graham cracker crumbs, 1/2 C coconut, and melted butter and mix well. Press evenly into the bottom of the pan and about 1" up the sides. Place pan in oven and bake for 5 minutes. Remove and set aside until ready to use.
In a separate bowl, beat cream cheese and sugar until creamy. Add eggs, one at a time, beating after each addition. Add vanilla, lime zest, and lime juice and beat to combine. Pour batter into prepared crust. Place spring-form pan into a larger pan, such as a roasting pan and place in center rack in the oven. Carefully pour hot water into the larger pan until it reaches about half way up the spring form pan. Bake cheesecake for 75-85 minutes or until center is set and the edges just barely begin to brown. Leave cheesecake in oven, but turn heat off and crack oven door. Let sit for 30 minutes and then remove and cool completely on a rack. When cool to room temp, cover with plastic wrap and chill overnight.
When ready to serve, place cheesecake on serving dish. Beat whipping cream until soft peaks form and then add powdered sugars and extracts. Beat until medium peaks form. Spread whipping cream evenly over cheesecake and sprinkle with toasted coconut. Garnish with sliced limes if desired. Slice and serve.
Recipe by "Our Best Bites"
6-ounce can frozen orange juice concentrate, mixed with 1 cup water
1 cup whole milk
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup granulated sugar
1 cup ice
Mix the orange juice concentrate with 1 cup water in a large measuring cup or bowl. (You can also use 2 cups orange juice instead of this mixture.)
Transfer the orange juice to a blender. Add the milk, vanilla, both sugars and 1 cup ice and blend until smooth and frothy. Divide among 4 chilled glasses.
Monday, August 16, 2010
2 8-ounce packages unsweetened chocolate
1 cup, plus 6 Tb margarine or butter
2 ½ cup water
3 large eggs
2 tsp vanilla extract
2 2/3 cup flour
2 cups sugar
1 ¼ tsp baking soda
½ tsp salt
2 ½ cups powdered sugar
¾ cup whipping cream
8 ounces semi-sweet chocolate
Preheat oven to 325 and grease three 9-inch pans
In a saucepan, heat 12 ounces of the unsweetened chocolate, 1 cup butter, and the water.
When all is melted and smooth, remove from heat.
In a large bowl, whisk eggs and vanilla.
Gradually beat in the warm chocolate mixture
Add flour, sugar, baking soda, and salt. Beat until blended.
Pour into prepared pans and cook for 25-30 minutes
While cooking the cake, prepare the filling
In a saucepan, heat remaining 4 squares chocolate until melted. Stir in confectioner’s sugar, butter, and ¼ cup of the cream.
When cakes are cooled, cut the layers in half and spread the truffle filling in between them.
Heat the remaining ½ cup cream and 8 ounces semi-sweet chocolate until melted and smooth.
Pour the frosting over the cake and spread
Monday, July 12, 2010
35 cookie wafers (or a package of graham crackers)
8 Tb butter, softened
3 Tb cornstarch
¼ tsp salt
½ cup plus 1 tsp sugar
2 cups milk
3 1-ounce squares unsweetened chocolate
2 large egg yolks
1 tsp vanilla extract
¼ cup walnuts
½ cup heavy whipping cream, whipped or crushed Oreo cookies (for garnish)
Preheat oven to 350
Crush wafers into fine crumbs, and combine with 6 Tb butter
Spread in a pie plate and bake for 8 minutes
In a saucepan, mix cornstarch, salt, ½ cup sugar, milk, and chocolate. Heat until chocolate melts and mixture thickens. Boil 1 minute
In a bowl, beat egg yolks and slowly add a small amount of chocolate mixture.
Put the egg mixture back into the pan and heat the whole filling until mixture thickens and can coat a spoon.
Stir in vanilla and remaining 2 Tb butter.
Spread with whipped cream and sprinkle with oreos if desired.
*note: add whipped cream into the pie itself to make chocolate silk pie
(sorry-the picture doesn't do this pie justice! It is so good!)
1 cup evaporated milk
1 cup white sugar
3 egg yolk, beaten with 1 teaspoon water
1/2 cup margarine
2 Tbl flour
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup flaked coconut
In a large saucepan combine evaporated milk, sugar, egg yolks, margarine, flour, and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm.