My daughter wants a mud cake for her wedding cake, any ideas or suggestions would be great. It is going to be a 4 tier one.What is the best mud cake recipe for a wedding cake?
Hello, me again ...
sorry, I couldn't edit my last answer cause it was resolved (thanks for the 10 points btw!)
so here is the glace and icing recipe:
glaze:
1 stick of butter
1/2 cup unsweetened cocoa powder
2 1/2 cup heavy whipping cream
10 cups confectioners' sugar, sifted
5 vanilla beans (scrape out seeds)
Melt the butter in a small pan over low heat.
Add cocoa and cream, stir until it thickens, about 2 minutes.
Do not boil.
Remove from heat and stir in the sugar and vanilla until smooth.
Spoon over your cooled cake.
______________________________________鈥?br>
Icing:
800g butter at room temperature
800g icing sugar, sifted
800g plain chocolate melted
Cream together in a medium bowl the butter and the icing sugar. Add the melted chocolate, whisking all the time as you do.
Use immediately by pouring onto the cake and spreading evenly as this recipe sets quickly.
GOOD LUCK WITH THE CAKE!!!! I bet it will look amazing :D
______________________________________鈥?br>
While I was here I thought I may as well put in the method for the cake .. just in case :)
use vegetable fat for greasing and preparing all the tins carefully. Thoroughly grease all the tins with white fat (copha), and line them with greaseproof paper. Heat the oven to 180掳C, for all cakes. The cakes are done when they are firm to the touch.
Follow this method for all the various sizes of cakes, although consider a two-bowl option when whisking the 20 egg whites! Make one cake at a time. Freeze the cakes until ready to assemble.
Melt the chocolate. Using a large mixer or a handheld whisk, cream together the butter and sugar until pale and fluffy.
Stir in the melted chocolate; add the almonds, egg yolks, breadcrumbs, and cocoa powder. Beat until well mixed in.
Using the electric hand-held whisk, whisk the egg whites with the salt, until the egg whites are stiff.
Fold in to the butter-chocolate mixture half the egg whites to soften it, then add the remaining whisked egg whites.
Pour the mixture into the prepared cake tin for its size and place in the preheated oven
When cooked, remove from the oven and allow to cool for 10 minutes, before gently removing from the cake tin and placing on a wire rack to cool further.
this recipe can keep for up to a month frozen.
What is the best mud cake recipe for a wedding cake?
GEORGIA MUD CAKE
1 c. butter
2 c. sugar
4 eggs
1/2 c. cocoa
1 tsp. vanilla
1 1/2 c. all-purpose flour
2 c. unsalted, chopped peanuts
1/4 tsp. salt
1 (10 oz.) pkg. mini marshmallows
Cream together butter with the sugar in the bowl of an electric mixer. Add eggs, one at a time. Add vanilla. Sift together flour, salt and cocoa. Slowly add to batter. Add peanuts. Bake for 30 minutes in 9x13 inch pan at 350 degrees. While cake is fresh from oven and still warm, top with marshmallows. Ice with Georgia Mud Cake Frosting.
GEORGIA MUD CAKE FROSTING:
1 (16 oz.) box powdered sugar
1/2 c. cocoa
1/4 tsp. salt
1/4 c. butter, melted
1/2 c. milk
1/4 c. crunchy peanut butter
1 tsp. vanilla
Sift together sugar, cocoa and salt. Pour warm butter and milk over dry ingredients. With an electric mixer, beat until dry ingredients are moistened. Add remaining ingredients; continue beating until frosting is smooth. Pour the icing over cake while it is still warm from oven. Allow cake to cool; cut into squares and serve. Makes 24 squares.
You won't be able to stack up those gooey, marshmallowy, chocolate topped cakes without them falling over. How about a fake wedding cake with a large mud cake on the side that could be cut into pieces? How many guests for the wedding? Unless you buy one of those curved staircase type cake holders which would hold one layer at a time, it could be very tricky. Not really a cake for a wedding.
Thursday, January 7, 2010
Your best Choco Chip Cookie recipe?
O.K. I want the BEST recipe that you know of. I have a friends birthday coming up and shes a chocolate chip cookie fanatic. I want to make her amazing cookies.
Thanks in advance.Your best Choco Chip Cookie recipe?
These are the BEST chocolate chip cookies ever. My mom used to make them for any major holiday or school event when I was growing up, and everyone loved them. Now I make them and I get the same response!
Ultimate Chocolate Chip Cookies
Ingredients:
3/4 C (3/4 stick) Butter flavor Crisco All-Vegetable Shortening
1 1/4 C firmly packed light brown sugar
2 T milk
1 T vanilla
1 egg
1 3/4 C all-purpose flour
1 tsp salt
3/4 tsp baking soda
1 C semi-sweet chocolate chips
1 C coarsely chopped pecans (optional)*
* If nuts are omitted, add an additional 陆 C chocolate chips
Directions:
1. Heat oven to 375 degrees.
2. Combine Crisco, light brown sugar, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.
3. Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces.
4. Drop rounded tablespoons of dough 3 inches apart onto ungreased non-stick baking sheet.
5. Bake one sheet at a time for 8 to 10 minutes for chewy cookies (cookies will appear moist- do not over bake) or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet. Remove cookies to baking rack to cool completely.
Makes about 3 dozen cookies.
... the Butter flavor Crisco keeps the cookies from getting hard once they're cooled and the flavor is GREAT! I usually skip the nuts and go for more chocolate.Your best Choco Chip Cookie recipe?
The best chocolate chip cookies are the ones from the recipe on the package of Nestle's chocolate chips.
Original Nestl茅 Toll House Chocolate Chip Cookies
This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.
Estimated Times:
Preparation - 15 min | Cooking - 9 min | Cooling Time - 15 min cooling | Yields - 60
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTL脡庐 TOLL HOUSE庐 Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Directions:
PREHEAT oven to 375掳 F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375掳 F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Ok, I have to jump on the band wagon, this time I think Nestle Toll House cookies are the best recipe I have ever found. Although, if you want them more brownie-like add an extra egg and they come out more chewy like brownies!
Award Winning Soft Chocolate Chip Cookies
INGREDIENTS
- 4 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 cups butter, softened
- 1 1/2 cups packed brown sugar
- 1/2 cup white sugar
- 2 (3.4 ounce) packages instant vanilla pudding mix ***
- 4 eggs
- 2 teaspoons vanilla extract
- 4 cups semisweet chocolate chips
- 2 cups chopped walnuts (optional)
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Nestle Toll House
I don't have one but I know it has to have brown sugar and real butter. my mom used to follow the one on the ';Toll House'; chocolate chip bag and they were good. mmmmm
These are fantastic!!
Campanile Restaurant Chewy Chocolate Chip Cookies
Campanile restaurant is famous for these cookies.
8 ounces chocolate, coarsely chopped (Valrhona is best)
2 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup (2 sticks) plus 2 tablespoons unsalted butter, softened
1 cup granulated sugar
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup chopped walnuts
Chill chocolate in refrigerator 2 to 3 hours.
Sift flour, baking soda and baking powder into a bowl and mix well.
Using paddle attachment of an electric mixer, beat unsalted butter in a mixing bowl at medium speed 3 to 5 minutes or until light and fluffy. Add granulated and brown sugar. Beat until blended.
Whisk egg and vanilla in a bowl until blended. Add egg mixture to creamed mixture and beat until blended, scraping side of bowl occasionally. Add 1/2 of flour mixture and beat until blended. Add remaining flour mixture and beat just until combined. Beat in walnuts and chocolate. Chill dough, wrapped in plastic wrap, 2 hours or until firm.
Line cookie sheet with parchment paper. Shape dough into 1 1/2-inch balls and arrange ball 2 inches apart on prepared cookie sheet. Press each ball lightly with palm of your hand.
Bake in preheated 325 degree F oven 8 to 10 minutes or until cookies have risen and cracked; do not overbake. Cool on cookie sheet 2 minutes. Remove to a wire rack to cool completely. Store in an airtight container.
Makes 2 to 3 dozen cookies.
By far Nestle Toll House!
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTL脡庐 TOLL HOUSE庐 Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Directions:
PREHEAT oven to 375掳 F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375掳 F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
I always use the one on toll house chips!!!
Nestle's recipe is the best! If you like more chocolate, add an extra half of a bag of chips...so tasty!
Thanks in advance.Your best Choco Chip Cookie recipe?
These are the BEST chocolate chip cookies ever. My mom used to make them for any major holiday or school event when I was growing up, and everyone loved them. Now I make them and I get the same response!
Ultimate Chocolate Chip Cookies
Ingredients:
3/4 C (3/4 stick) Butter flavor Crisco All-Vegetable Shortening
1 1/4 C firmly packed light brown sugar
2 T milk
1 T vanilla
1 egg
1 3/4 C all-purpose flour
1 tsp salt
3/4 tsp baking soda
1 C semi-sweet chocolate chips
1 C coarsely chopped pecans (optional)*
* If nuts are omitted, add an additional 陆 C chocolate chips
Directions:
1. Heat oven to 375 degrees.
2. Combine Crisco, light brown sugar, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.
3. Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces.
4. Drop rounded tablespoons of dough 3 inches apart onto ungreased non-stick baking sheet.
5. Bake one sheet at a time for 8 to 10 minutes for chewy cookies (cookies will appear moist- do not over bake) or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet. Remove cookies to baking rack to cool completely.
Makes about 3 dozen cookies.
... the Butter flavor Crisco keeps the cookies from getting hard once they're cooled and the flavor is GREAT! I usually skip the nuts and go for more chocolate.Your best Choco Chip Cookie recipe?
The best chocolate chip cookies are the ones from the recipe on the package of Nestle's chocolate chips.
Original Nestl茅 Toll House Chocolate Chip Cookies
This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.
Estimated Times:
Preparation - 15 min | Cooking - 9 min | Cooling Time - 15 min cooling | Yields - 60
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTL脡庐 TOLL HOUSE庐 Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Directions:
PREHEAT oven to 375掳 F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375掳 F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Ok, I have to jump on the band wagon, this time I think Nestle Toll House cookies are the best recipe I have ever found. Although, if you want them more brownie-like add an extra egg and they come out more chewy like brownies!
Award Winning Soft Chocolate Chip Cookies
INGREDIENTS
- 4 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 cups butter, softened
- 1 1/2 cups packed brown sugar
- 1/2 cup white sugar
- 2 (3.4 ounce) packages instant vanilla pudding mix ***
- 4 eggs
- 2 teaspoons vanilla extract
- 4 cups semisweet chocolate chips
- 2 cups chopped walnuts (optional)
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Nestle Toll House
I don't have one but I know it has to have brown sugar and real butter. my mom used to follow the one on the ';Toll House'; chocolate chip bag and they were good. mmmmm
These are fantastic!!
Campanile Restaurant Chewy Chocolate Chip Cookies
Campanile restaurant is famous for these cookies.
8 ounces chocolate, coarsely chopped (Valrhona is best)
2 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup (2 sticks) plus 2 tablespoons unsalted butter, softened
1 cup granulated sugar
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup chopped walnuts
Chill chocolate in refrigerator 2 to 3 hours.
Sift flour, baking soda and baking powder into a bowl and mix well.
Using paddle attachment of an electric mixer, beat unsalted butter in a mixing bowl at medium speed 3 to 5 minutes or until light and fluffy. Add granulated and brown sugar. Beat until blended.
Whisk egg and vanilla in a bowl until blended. Add egg mixture to creamed mixture and beat until blended, scraping side of bowl occasionally. Add 1/2 of flour mixture and beat until blended. Add remaining flour mixture and beat just until combined. Beat in walnuts and chocolate. Chill dough, wrapped in plastic wrap, 2 hours or until firm.
Line cookie sheet with parchment paper. Shape dough into 1 1/2-inch balls and arrange ball 2 inches apart on prepared cookie sheet. Press each ball lightly with palm of your hand.
Bake in preheated 325 degree F oven 8 to 10 minutes or until cookies have risen and cracked; do not overbake. Cool on cookie sheet 2 minutes. Remove to a wire rack to cool completely. Store in an airtight container.
Makes 2 to 3 dozen cookies.
By far Nestle Toll House!
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTL脡庐 TOLL HOUSE庐 Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Directions:
PREHEAT oven to 375掳 F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375掳 F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
I always use the one on toll house chips!!!
Nestle's recipe is the best! If you like more chocolate, add an extra half of a bag of chips...so tasty!
What is the best cinnamon roll recipe or is it all in the cooks themselves?
Ofcourse, the cooks play a big role in the final product. Even water boiled with love is sweeter.
Here is my favourite cinnamone roll recipe.
pkg. active dry yeast
1/2 cup warm water (105 to 115 degrees)
1/2 cup lukewarm milk (scalded then cooled)
1/3 cup sugar (1/2 cup if you like it sweeter)
1/3 cup shortening, or margarine or butter, softened
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour(if using self-rising flour omit salt)
Cinnamon Mixture:
2 tablespoon margarine or butter, softened
1/2 cup sugar
2 teaspoon ground cinnamon
.
Glaze:
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla
Dissolve yeast in warm water in large bowl. Stir in milk, sugar, shortening, salt, egg and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface, knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours. (dough is ready if an indentation remains when touched).
Punch down dough; on a lightly floured surface roll dough into rectangle about 9-x18-inches; Once rolled out spread with margarine. Mix sugar and cinnamon together in small dish. Sprinkle over rectangle.(This is optional - If you like raisins or chopped nuts you may sprinkle a 1/2 cup of each) over the sprinkled cinnamon before rolling up. Roll up tightly, beginning at wide(18) side.Seal well by pinching edges of roll together.Stretch roll to make even. Cut roll into 1 to 1 1/2 inch slices. Place a little apart on greased pan or cookie sheet . Cover and let rise until double in bulk, about 35 to 40 minutes. Heat oven to 375 degrees. Bake until golden brown, 25 to 30 minutes. Spread rolls with Glaze cinnamon rolls while warm. Makes about 18 cinnamon rolls. Glaze: Mix powdered sugar, milk and vanilla until glaze is smooth and of desired consistency. Add little more milk if too thick.What is the best cinnamon roll recipe or is it all in the cooks themselves?
you havent tried the Cinnamon rolls from Upper Crust Bakery in Austin Tx Report Abuse
What is the best cinnamon roll recipe or is it all in the cooks themselves?
I like making baking powder Cinnamon rolls and my family loves them...
I learned how to make them while working for Hardies back in the eighties...
They are wonderful...But they aren't as good cold as the yeast rolls....
I just take two and a half cups self rising flour
and add a table spoon of sugar and a teaspoon of salt and mix it all together and then mix in a pad (one half cup) margarine and mix it till it is the size of small peas, then I add a cup of milk and stir... Put flour out on the counter top and pour your mixture on it, then kneed it about four times covering your hands with flour to keep it from sticking....Then let it sit for five minutes..
roll it out flat and sprinkle sugar mixed with cinnamon over the flat surface....I roll the dough up into a long roll and then cut off half inch slices and put in a greased cookie sheet and cook till brown, then make frosting
put a two cups powered sugar in a bowl add half of a stick of margarine or butter and melt it and put it in the powered sugar add one teaspoon of vanilla and mix till it is smooth
Frost the Cinnamon rolls while they are still hot from the oven
These are wonderful....
Cinnamon Rolls
Dough:
1/4-ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter or shortening
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour
Filling:
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, or pecans, optional
Glaze:
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water
Heat oven to 350 degrees F.
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.
Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.
Here is the one I make for breakfast at least once a month, the recipe says that you can use a automatic bread machine for the dough making process, but you can also mix up the dough by hand, like I do.
** Be sure and ';click'; on the website for a photo.
Cinnabon Cinnamon Rolls for the ABM
Found this on recipegoldmine.com and LOVE it! The ingredients are similar to other cinnabon copycats on this site, but this is simplified by using the bread machine. Hope you enjoy it as much as me and my family!(=
12 servings 30 min 15 min prep
Rolls
1/4 cup butter, melted
1/4 cup water
2 1/2 tablespoons vanilla instant pudding mix (about 1/2 package of pudding)
1 cup milk
1 egg, beaten
1 tablespoon sugar
1/2 teaspoon salt
4 cups bread flour
2 1/2 teaspoons yeast
Filling
1/2 cup butter, softened
1 cup brown sugar
2 teaspoons cinnamon
1/4 cup chopped walnuts (optional)
1/4 cup raisins (optional)
Frosting
4 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons milk
Roll: Place ingredients in the machine following manufacturer's instructions and set for dough cycle.
After completion of cycle, remove from machine and roll out to 17x10-inch rectangle.
Filling: Mix together brown sugar and cinnamon.
Spread softened butter over dough and sprinkle brown sugar/cinnnamon mixture over the top.
Roll tightly from long end, pinching edges closed when finished.
Slice into sizes of your choice (I usually get 12 rolls from this).
Place on greased cookie sheet and let rise until doubled.
Bake at 350F for 15-20 minutes, until golden-DO NOT OVERBAKE!
Frosting: Mix together and spread over hot rolls.
Enjoy!
KEVIN, TRY THIS WEBSITE. landolakes.com
There are a thousand ';recipes'; out there... I believe it's technic and doing the right thing at the right time... In other words; ';All in the cooks themselves';...
The best cinnamon roll dough is allowed to rise ';twice';... Once before you roll it out to put on the goodies...and once more when the rolls are made an in the pan... Let it double both times...It's the difference in a light and tasty cinnamon roll and a door stop that tastes like sweet glue...
Here is my favourite cinnamone roll recipe.
pkg. active dry yeast
1/2 cup warm water (105 to 115 degrees)
1/2 cup lukewarm milk (scalded then cooled)
1/3 cup sugar (1/2 cup if you like it sweeter)
1/3 cup shortening, or margarine or butter, softened
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour(if using self-rising flour omit salt)
Cinnamon Mixture:
2 tablespoon margarine or butter, softened
1/2 cup sugar
2 teaspoon ground cinnamon
.
Glaze:
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla
Dissolve yeast in warm water in large bowl. Stir in milk, sugar, shortening, salt, egg and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface, knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours. (dough is ready if an indentation remains when touched).
Punch down dough; on a lightly floured surface roll dough into rectangle about 9-x18-inches; Once rolled out spread with margarine. Mix sugar and cinnamon together in small dish. Sprinkle over rectangle.(This is optional - If you like raisins or chopped nuts you may sprinkle a 1/2 cup of each) over the sprinkled cinnamon before rolling up. Roll up tightly, beginning at wide(18) side.Seal well by pinching edges of roll together.Stretch roll to make even. Cut roll into 1 to 1 1/2 inch slices. Place a little apart on greased pan or cookie sheet . Cover and let rise until double in bulk, about 35 to 40 minutes. Heat oven to 375 degrees. Bake until golden brown, 25 to 30 minutes. Spread rolls with Glaze cinnamon rolls while warm. Makes about 18 cinnamon rolls. Glaze: Mix powdered sugar, milk and vanilla until glaze is smooth and of desired consistency. Add little more milk if too thick.What is the best cinnamon roll recipe or is it all in the cooks themselves?
you havent tried the Cinnamon rolls from Upper Crust Bakery in Austin Tx Report Abuse
What is the best cinnamon roll recipe or is it all in the cooks themselves?
I like making baking powder Cinnamon rolls and my family loves them...
I learned how to make them while working for Hardies back in the eighties...
They are wonderful...But they aren't as good cold as the yeast rolls....
I just take two and a half cups self rising flour
and add a table spoon of sugar and a teaspoon of salt and mix it all together and then mix in a pad (one half cup) margarine and mix it till it is the size of small peas, then I add a cup of milk and stir... Put flour out on the counter top and pour your mixture on it, then kneed it about four times covering your hands with flour to keep it from sticking....Then let it sit for five minutes..
roll it out flat and sprinkle sugar mixed with cinnamon over the flat surface....I roll the dough up into a long roll and then cut off half inch slices and put in a greased cookie sheet and cook till brown, then make frosting
put a two cups powered sugar in a bowl add half of a stick of margarine or butter and melt it and put it in the powered sugar add one teaspoon of vanilla and mix till it is smooth
Frost the Cinnamon rolls while they are still hot from the oven
These are wonderful....
Cinnamon Rolls
Dough:
1/4-ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter or shortening
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour
Filling:
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, or pecans, optional
Glaze:
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water
Heat oven to 350 degrees F.
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.
Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.
Here is the one I make for breakfast at least once a month, the recipe says that you can use a automatic bread machine for the dough making process, but you can also mix up the dough by hand, like I do.
** Be sure and ';click'; on the website for a photo.
Cinnabon Cinnamon Rolls for the ABM
Found this on recipegoldmine.com and LOVE it! The ingredients are similar to other cinnabon copycats on this site, but this is simplified by using the bread machine. Hope you enjoy it as much as me and my family!(=
12 servings 30 min 15 min prep
Rolls
1/4 cup butter, melted
1/4 cup water
2 1/2 tablespoons vanilla instant pudding mix (about 1/2 package of pudding)
1 cup milk
1 egg, beaten
1 tablespoon sugar
1/2 teaspoon salt
4 cups bread flour
2 1/2 teaspoons yeast
Filling
1/2 cup butter, softened
1 cup brown sugar
2 teaspoons cinnamon
1/4 cup chopped walnuts (optional)
1/4 cup raisins (optional)
Frosting
4 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons milk
Roll: Place ingredients in the machine following manufacturer's instructions and set for dough cycle.
After completion of cycle, remove from machine and roll out to 17x10-inch rectangle.
Filling: Mix together brown sugar and cinnamon.
Spread softened butter over dough and sprinkle brown sugar/cinnnamon mixture over the top.
Roll tightly from long end, pinching edges closed when finished.
Slice into sizes of your choice (I usually get 12 rolls from this).
Place on greased cookie sheet and let rise until doubled.
Bake at 350F for 15-20 minutes, until golden-DO NOT OVERBAKE!
Frosting: Mix together and spread over hot rolls.
Enjoy!
KEVIN, TRY THIS WEBSITE. landolakes.com
There are a thousand ';recipes'; out there... I believe it's technic and doing the right thing at the right time... In other words; ';All in the cooks themselves';...
The best cinnamon roll dough is allowed to rise ';twice';... Once before you roll it out to put on the goodies...and once more when the rolls are made an in the pan... Let it double both times...It's the difference in a light and tasty cinnamon roll and a door stop that tastes like sweet glue...
What is Your Best Crock Pot Recipe?!?
Anything is Fine and Thanks in Advance!!!What is Your Best Crock Pot Recipe?!?
Beef Roast with Sour Cream Gravy
1 (3 pound) chuck or pot roast
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon oil
1/4 cup water
1 tablespoon vinegar
1 teaspoon dill weed
5 or 6 small potatoes
5 or 6 carrots
1/2 teaspoon salt
1 large onion
1 tablespoon all-purpose flour
1 cup sour cream
1 teaspoon dill seed
Coat roast with 2 tablespoons flour, salt and pepper. Brown in oil in skillet. Put roast in crock pot. Add water and vinegar. Sprinkle 1 teaspoon dill weed over meat, then add potatoes, carrots, onion and salt. Cook on LOW for 10 to 12 hours or on HIGH for 6 hours.
To make gravy, pour off 3 tablespoons drippings, add 1 tablespoon flour and heat. Measure rest of drippings, and add water to make 1 cup. Add to flour mixture and heat for 1 minute, stirring constantly. Add sour cream and 1 teaspoon dill weed. Heat to boiling
-------------------
Macaroni and Cheese
8 ounces elbow macaroni, cooked and drained
4 cups (16 ounces) shredded sharp Cheddar cheese, divided
1 (12 ounce) can evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper
Place the cooked macaroni in a 3-1/2 quart or larger crock pot that has been coated with nonstick cooking spray. Add the remaining ingredients except 1 cup of the cheese; mix well. Sprinkle with the remaining 1 cup cheese, then cover and cook on LOW for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the mixture has finished cooking.
----------------
Roast with Noodles
1 (2 to 3 pound) beef roast
1 can golden cream of mushroom soup
1 soup can water
4 ounces uncooked noodles
Salt and pepper, to taste
Season roast and brown on both sides in a skillet.
Put roast in the crock pot. Pour soup over the roast and add water. Cover and cook on HIGH until it is simmering. Turn to LOW and cook for 4 to 6 hours.
About 15 minutes before serving, add noodles to bottom of crock pot and cook on HIGH.
-------------------
Burgandy Stew %26amp; Herb Dumplings
Stew
2 lb boneless beef bottom or top round, cut into 1-inch pieces
4 medium carrots, cut into 1/4-inch slices (2 cups)
2 medium stalks celery, sliced (1 cup)
2 medium onions, sliced
1 can (14.5 oz) diced tomatoes, undrained
2 jars (4.5 oz each) Green Giant® sliced mushrooms, drained
3/4 cup dry red wine or Progresso® beef flavored broth (from 32-oz carton)
1 1/2 teaspoons salt
1 teaspoon dried thyme leaves
1 teaspoon ground mustard
1/4 teaspoon pepper
1/4 cup water
3 tablespoons Gold Medal® all-purpose flour
Dumplings
1 1/2 cups Original Bisquick® mix
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried sage leaves, crushed
1/2 cup milk
1. In 4- to 5-quart slow cooker, mix all stew ingredients except water and flour.
2. Cover; cook on Low heat setting 8 to 10 hours (or High heat setting 4 to 5 hours).
3. In small bowl, mix water and flour; gradually stir into beef mixture.
4. In small bowl, mix Bisquick mix, 1/2 teaspoon thyme and the sage. Stir in milk just until Bisquick mix is moistened. Drop dough by spoonfuls onto hot beef mixture.
5. Increase heat setting to High. Cover; cook 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean. Serve immediately.
-------------
Chicken with Rosemary, Apples and Onions
Ingredients
2 cups sliced onions
2 apples, peeled, cored and sliced
2 pounds cut up chicken pieces (with bone), with or without skin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh rosemary leaves
1 cup reduced-sodium chicken broth
1/2 cup cream of celery soup
2 cups cooked rice (white or brown)
Directions
Arrange onion and apple slices in bottom of slow cooker. Place chicken pieces on top and season all over with salt and black pepper. Sprinkle rosemary over chicken.
In a medium bowl, whisk together chicken broth and soup. Pour mixture over chicken.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Serve chicken, sauce, apples, and onions over rice.
-------------
Garlic and Mushroom Beef Roast
1 boneless beef rump or tip roast (3- to 4-lb)
1 teaspoon salt
2 cloves garlic, finely chopped
8 oz small whole fresh mushrooms
1/2 cup sun-dried tomatoes in oil, drained, chopped
1/2 cup reduced-fat Italian dressing
1. Spray 12-inch nonstick skillet with cooking spray. If beef roast comes in netting or is tied, do not remove. Sprinkle beef with salt and garlic. Place beef in skillet; cook over medium-high heat 5 to 6 minutes, turning occasionally, until brown on all sides.
2. Spray 4- to 5-quart slow cooker with cooking spray. Place mushrooms in cooker. Place beef on mushrooms. Spread tomatoes over beef. Pour dressing over mixture in cooker.
3. Cover; cook on Low heat setting 9 to 11 hours.
4. Remove beef from cooker; place on cutting board. Remove netting or strings; slice beef. Serve mushrooms and juices with beef.What is Your Best Crock Pot Recipe?!?
yummy....I had to star this question to keep all these recipes....I won't use most of them for months....it's too hot for big dinners this time of year.
Here is my chili recipe
1 lb lean ground beef
1 can rotel tomatoes and chilies
1 can mrs grimes chili beans
1 sm (8 oz) can tomato sauce
onion (bout half of a small to med one)
5 Serrano peppers
salt, pepper, garlic
red pepper, chili powder
brown beef, drain fat, mix all in crock pot and cook on low at least 8 hours (but it can cook up to 12 hours) I remove the Serrano's and throw away before serving, but if you like spicy you can remove steam before cooking and leave in
I like to serve with Fritos and cheese, makes 4 BIG bowls
I make a killer pot roast in mine. Here's the recipe:
CROCKPOT POT ROAST
1 (3-4 pound) blade cut chuck roast
2 teaspoons kosher salt
2 teaspoons of your favorite seasoning or dry rub
Vegetable oil
1 medium onion, chopped
5 to 6 cloves garlic, smashed
1-2 cans (8 oz) tomato juice or V-8
1/2 cup balsamic vinegar
1 cup cocktail olives, drained and broken
1/2 cup dark raisins
Carrots (baby carrots or approx. 1” chunks of peeled carrots)
Potatoes, cubed (approx. 1”) (waxy potatoes like Yukon Gold or redskin)
Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Place half of the potatoes and carrots in the crock pot. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan and place in crock pot and cover with remaining carrots and potatoes. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid slightly. Pour the sauce over everything and cook on low for 8 hours. Slice meat thinly, or pull apart with a fork. Serve with sauce and a nice crusty bread. Leftovers – if you have any – will be even more delicious the second day.
Feel free to add any veggies you prefer, such as turnips or parsnips instead of or in addition to carrots and potatoes. Veggies like green beans, corn or peas can be added for the last hour or so of cooking.
My recipe is modified from the original recipe by Alton Brown “Good Eats” and can be found at http://www.foodnetwork.com/food/recipes/…
===
Slow Cooker Chicken Dinner
6 medium red potatoes, cut into chunks
4 medium carrots, cut into 1/2 inch pieces
4 boneless, skinless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1/8 teaspoon garlic salt
2 tablespoons mashed potato flakes (optional)
Place potatoes and carrots in a slow cooker. Top with chicken. Combine the soups and garlic salt; pour over chicken. Cover an cook on low for 8 hours. To thicken if desired, stir potato flakes into the gravy and cook 30 minutes longer.
===========================
Slow-Cooker Pork and Apple Curry
2 pounds boneless pork loin roast, cut into 1-inch cubes
1 medium tart apple, peeled and chopped
1 small onion, chopped
1/2 cup orange juice
1 tablespoon curry powder
1 teaspoon chicken bouillon granules
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked rice
1/4 cup raisins
1/4 cup flaked coconut, toasted
In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until meat is tender. Increase heat to high. In a small bowl, combine cornstarch and water until smooth; stir into slow cooker. Cover and cook for 30 minutes or until thickened, stirring once. Serve over rice if desired. Sprinkle with raisins and coconut.
======================================…
Slow Cooker Chili
1 pound ground beef
3/4 cup diced onion
3/4 cup diced celery
3/4 cup diced green bell pepper
2 cloves garlic, minced
2 (10.75 ounce) cans tomato puree
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans with liquid
1/2 tablespoon chili powder
1/2 teaspoon dried parsley
1 teaspoon salt
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon hot pepper sauce
Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease.
Place the beef in a slow cooker, and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce.
Cover, and cook 8 hours on Low.
=================================
Slow Cooker Pizza Stuff
1 1/2 pounds ground beef
1 (8 ounce) package rigatoni pasta
1 (16 ounce) package shredded mozzarella cheese
1 (10.75 ounce) can condensed cream of tomato soup
2 (14 ounce) jars pizza sauce
1 (8 ounce) package sliced pepperoni sausage
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. Brown the ground beef in a skillet over medium-high heat. Drain off grease.
In slow cooker, alternate layers of ground beef, noodles, cheese, soup, sauce and pepperoni.
Cook on Low setting for 4 hours.
======================================…
Ever try these? I know you're an AllRecipes fan, which is where I got this recipe, but I made them a couple of weeks ago, and they're delicious...
***Sour Cream Pork Chops***
6 pork chops
salt and pepper to taste
garlic powder to taste
1/2 cup all-purpose flour
1 large onion, sliced 1/4 inch thick
2 cubes chicken bouillon
1 cup boiling water
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream
DIRECTIONS
Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.
Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.
After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.
This stew recipe has been a favorite for years!
3-4 lb beef roast, cubed, 1- 48 oz can tomato juice or V8, 1- envelope onion soup mix, 3 peeled and chunked carrots, 4 peeled and chunked potatoes.
Put the beef in the crock and sprinkle soup mix on top. Pur the juice over, than put in the carrots and potatoes. Cook on low 6-8 hours.
Optional- thicken with a flour %26amp; water paste a half hour before serving, and add a drained can of peas.
Or mix the following %26amp; pour over chicken pieces:
1 c. brown sugar, 2/3 c. vinegar, 1/4 c. 7-up, 3 T minced garlic, 2 T soy sauce, 1 t. pepper. Cook on high 4 hours or low 8 hours. The aroma will heve you drooling!~
I like diced beef, potatoes, carrots, corn starch, onions and stew tomatoes.
look up a beef strogganof recipe. its the best! :]
i love cottage roll.serve with cabbage and potatoes
Beef Roast with Sour Cream Gravy
1 (3 pound) chuck or pot roast
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon oil
1/4 cup water
1 tablespoon vinegar
1 teaspoon dill weed
5 or 6 small potatoes
5 or 6 carrots
1/2 teaspoon salt
1 large onion
1 tablespoon all-purpose flour
1 cup sour cream
1 teaspoon dill seed
Coat roast with 2 tablespoons flour, salt and pepper. Brown in oil in skillet. Put roast in crock pot. Add water and vinegar. Sprinkle 1 teaspoon dill weed over meat, then add potatoes, carrots, onion and salt. Cook on LOW for 10 to 12 hours or on HIGH for 6 hours.
To make gravy, pour off 3 tablespoons drippings, add 1 tablespoon flour and heat. Measure rest of drippings, and add water to make 1 cup. Add to flour mixture and heat for 1 minute, stirring constantly. Add sour cream and 1 teaspoon dill weed. Heat to boiling
-------------------
Macaroni and Cheese
8 ounces elbow macaroni, cooked and drained
4 cups (16 ounces) shredded sharp Cheddar cheese, divided
1 (12 ounce) can evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper
Place the cooked macaroni in a 3-1/2 quart or larger crock pot that has been coated with nonstick cooking spray. Add the remaining ingredients except 1 cup of the cheese; mix well. Sprinkle with the remaining 1 cup cheese, then cover and cook on LOW for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the mixture has finished cooking.
----------------
Roast with Noodles
1 (2 to 3 pound) beef roast
1 can golden cream of mushroom soup
1 soup can water
4 ounces uncooked noodles
Salt and pepper, to taste
Season roast and brown on both sides in a skillet.
Put roast in the crock pot. Pour soup over the roast and add water. Cover and cook on HIGH until it is simmering. Turn to LOW and cook for 4 to 6 hours.
About 15 minutes before serving, add noodles to bottom of crock pot and cook on HIGH.
-------------------
Burgandy Stew %26amp; Herb Dumplings
Stew
2 lb boneless beef bottom or top round, cut into 1-inch pieces
4 medium carrots, cut into 1/4-inch slices (2 cups)
2 medium stalks celery, sliced (1 cup)
2 medium onions, sliced
1 can (14.5 oz) diced tomatoes, undrained
2 jars (4.5 oz each) Green Giant® sliced mushrooms, drained
3/4 cup dry red wine or Progresso® beef flavored broth (from 32-oz carton)
1 1/2 teaspoons salt
1 teaspoon dried thyme leaves
1 teaspoon ground mustard
1/4 teaspoon pepper
1/4 cup water
3 tablespoons Gold Medal® all-purpose flour
Dumplings
1 1/2 cups Original Bisquick® mix
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried sage leaves, crushed
1/2 cup milk
1. In 4- to 5-quart slow cooker, mix all stew ingredients except water and flour.
2. Cover; cook on Low heat setting 8 to 10 hours (or High heat setting 4 to 5 hours).
3. In small bowl, mix water and flour; gradually stir into beef mixture.
4. In small bowl, mix Bisquick mix, 1/2 teaspoon thyme and the sage. Stir in milk just until Bisquick mix is moistened. Drop dough by spoonfuls onto hot beef mixture.
5. Increase heat setting to High. Cover; cook 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean. Serve immediately.
-------------
Chicken with Rosemary, Apples and Onions
Ingredients
2 cups sliced onions
2 apples, peeled, cored and sliced
2 pounds cut up chicken pieces (with bone), with or without skin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh rosemary leaves
1 cup reduced-sodium chicken broth
1/2 cup cream of celery soup
2 cups cooked rice (white or brown)
Directions
Arrange onion and apple slices in bottom of slow cooker. Place chicken pieces on top and season all over with salt and black pepper. Sprinkle rosemary over chicken.
In a medium bowl, whisk together chicken broth and soup. Pour mixture over chicken.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Serve chicken, sauce, apples, and onions over rice.
-------------
Garlic and Mushroom Beef Roast
1 boneless beef rump or tip roast (3- to 4-lb)
1 teaspoon salt
2 cloves garlic, finely chopped
8 oz small whole fresh mushrooms
1/2 cup sun-dried tomatoes in oil, drained, chopped
1/2 cup reduced-fat Italian dressing
1. Spray 12-inch nonstick skillet with cooking spray. If beef roast comes in netting or is tied, do not remove. Sprinkle beef with salt and garlic. Place beef in skillet; cook over medium-high heat 5 to 6 minutes, turning occasionally, until brown on all sides.
2. Spray 4- to 5-quart slow cooker with cooking spray. Place mushrooms in cooker. Place beef on mushrooms. Spread tomatoes over beef. Pour dressing over mixture in cooker.
3. Cover; cook on Low heat setting 9 to 11 hours.
4. Remove beef from cooker; place on cutting board. Remove netting or strings; slice beef. Serve mushrooms and juices with beef.What is Your Best Crock Pot Recipe?!?
yummy....I had to star this question to keep all these recipes....I won't use most of them for months....it's too hot for big dinners this time of year.
Here is my chili recipe
1 lb lean ground beef
1 can rotel tomatoes and chilies
1 can mrs grimes chili beans
1 sm (8 oz) can tomato sauce
onion (bout half of a small to med one)
5 Serrano peppers
salt, pepper, garlic
red pepper, chili powder
brown beef, drain fat, mix all in crock pot and cook on low at least 8 hours (but it can cook up to 12 hours) I remove the Serrano's and throw away before serving, but if you like spicy you can remove steam before cooking and leave in
I like to serve with Fritos and cheese, makes 4 BIG bowls
I make a killer pot roast in mine. Here's the recipe:
CROCKPOT POT ROAST
1 (3-4 pound) blade cut chuck roast
2 teaspoons kosher salt
2 teaspoons of your favorite seasoning or dry rub
Vegetable oil
1 medium onion, chopped
5 to 6 cloves garlic, smashed
1-2 cans (8 oz) tomato juice or V-8
1/2 cup balsamic vinegar
1 cup cocktail olives, drained and broken
1/2 cup dark raisins
Carrots (baby carrots or approx. 1” chunks of peeled carrots)
Potatoes, cubed (approx. 1”) (waxy potatoes like Yukon Gold or redskin)
Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Place half of the potatoes and carrots in the crock pot. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan and place in crock pot and cover with remaining carrots and potatoes. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid slightly. Pour the sauce over everything and cook on low for 8 hours. Slice meat thinly, or pull apart with a fork. Serve with sauce and a nice crusty bread. Leftovers – if you have any – will be even more delicious the second day.
Feel free to add any veggies you prefer, such as turnips or parsnips instead of or in addition to carrots and potatoes. Veggies like green beans, corn or peas can be added for the last hour or so of cooking.
My recipe is modified from the original recipe by Alton Brown “Good Eats” and can be found at http://www.foodnetwork.com/food/recipes/…
===
Slow Cooker Chicken Dinner
6 medium red potatoes, cut into chunks
4 medium carrots, cut into 1/2 inch pieces
4 boneless, skinless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1/8 teaspoon garlic salt
2 tablespoons mashed potato flakes (optional)
Place potatoes and carrots in a slow cooker. Top with chicken. Combine the soups and garlic salt; pour over chicken. Cover an cook on low for 8 hours. To thicken if desired, stir potato flakes into the gravy and cook 30 minutes longer.
===========================
Slow-Cooker Pork and Apple Curry
2 pounds boneless pork loin roast, cut into 1-inch cubes
1 medium tart apple, peeled and chopped
1 small onion, chopped
1/2 cup orange juice
1 tablespoon curry powder
1 teaspoon chicken bouillon granules
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked rice
1/4 cup raisins
1/4 cup flaked coconut, toasted
In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until meat is tender. Increase heat to high. In a small bowl, combine cornstarch and water until smooth; stir into slow cooker. Cover and cook for 30 minutes or until thickened, stirring once. Serve over rice if desired. Sprinkle with raisins and coconut.
======================================…
Slow Cooker Chili
1 pound ground beef
3/4 cup diced onion
3/4 cup diced celery
3/4 cup diced green bell pepper
2 cloves garlic, minced
2 (10.75 ounce) cans tomato puree
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans with liquid
1/2 tablespoon chili powder
1/2 teaspoon dried parsley
1 teaspoon salt
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon hot pepper sauce
Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease.
Place the beef in a slow cooker, and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce.
Cover, and cook 8 hours on Low.
=================================
Slow Cooker Pizza Stuff
1 1/2 pounds ground beef
1 (8 ounce) package rigatoni pasta
1 (16 ounce) package shredded mozzarella cheese
1 (10.75 ounce) can condensed cream of tomato soup
2 (14 ounce) jars pizza sauce
1 (8 ounce) package sliced pepperoni sausage
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. Brown the ground beef in a skillet over medium-high heat. Drain off grease.
In slow cooker, alternate layers of ground beef, noodles, cheese, soup, sauce and pepperoni.
Cook on Low setting for 4 hours.
======================================…
Ever try these? I know you're an AllRecipes fan, which is where I got this recipe, but I made them a couple of weeks ago, and they're delicious...
***Sour Cream Pork Chops***
6 pork chops
salt and pepper to taste
garlic powder to taste
1/2 cup all-purpose flour
1 large onion, sliced 1/4 inch thick
2 cubes chicken bouillon
1 cup boiling water
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream
DIRECTIONS
Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.
Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.
After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.
This stew recipe has been a favorite for years!
3-4 lb beef roast, cubed, 1- 48 oz can tomato juice or V8, 1- envelope onion soup mix, 3 peeled and chunked carrots, 4 peeled and chunked potatoes.
Put the beef in the crock and sprinkle soup mix on top. Pur the juice over, than put in the carrots and potatoes. Cook on low 6-8 hours.
Optional- thicken with a flour %26amp; water paste a half hour before serving, and add a drained can of peas.
Or mix the following %26amp; pour over chicken pieces:
1 c. brown sugar, 2/3 c. vinegar, 1/4 c. 7-up, 3 T minced garlic, 2 T soy sauce, 1 t. pepper. Cook on high 4 hours or low 8 hours. The aroma will heve you drooling!~
I like diced beef, potatoes, carrots, corn starch, onions and stew tomatoes.
look up a beef strogganof recipe. its the best! :]
i love cottage roll.serve with cabbage and potatoes
What's your best recipe?
What's your best recipe? Main dish, side dish, dessert... anything! Gimme the best recipe in your cooking arsenal!What's your best recipe?
i'm a single cullinary arts student and i've made this for girls a lot. It has gotten me laid several times :P
SEARED FILET MIGNON W/ SILKY MUSHROOM CREAM
Get a beautiful 1 1/2 inch thick piece of filet from your
butcher, tie the circumfrence of the steak to hold its shape. make your sauce:
2 tbsp butter
1 shallot, chopped
1 clove garlic
3 button mushrooms
1 oz red wine
2 oz beef stock
2 oz cream
salt and pepper
for sauce: chop shallot roughly, add to med. heat pan w/ butter and saute lightly while you chop mushrooms-- roughly as well. Add mushrooms to pan. cook this mixture until mushrooms are golden. add red wine and allow to reduce almost completely, add beef stock and allow to reduce by half, add cream, salt and pepper and pass through fine strainer; set aside. For steak: place a cast iron pan over high heat w/ 2 tbsp of oil and heat until oil is smoking. season steak heavily with salt and pepper and place in pan carefully. cook 2 mins/ side, roll edges on hot pan until brown all over, steak will be blue rare; if you like it more done then lower heat to med. and cook 3-4 mins/ side for med rare. allow to rest 4-5 mins. serve steak w/ mushroom cream on top along with grilled asperagus and crisp roasted potates.What's your best recipe?
My favorite to eat is sooo simple to make, my grandma taught me when I was a kid...its called Dump Cake.
Get a can of any flavor Pie Filling
1 can of chopped or crushed pineapple
1 box of cake mix yellow
1 stick of butter
Get a cake pan, empty can of pie filling and can of pineapple with all the juices. Spread cake mix evenly over fruit, cut small squares of butter and place evenly over cake mix. cook at 350 degrees for an hour. mmmm I love the smell of it sooo much, and to me its best a little warm.
The one I'm making tonight. An Italian meatloaf. Ground beef and pork with breadcrumbs, onions, garlic parmesan, basil, oregano, eggs, rosemary, and crushed red pepper. Kinda like a big meatball but covered with mozzerella and marinara
Kale, sausage and Potato soup.
You can use any kind of your favorite sausage . I like to change it up and use different kinds..Brauts is also very good to use in this recipe. Also I like mine a bit spicy so I add two pinches of pepper flakes.
KALE SOUP
1 bunch of Kale
2 c. carrots, diced
2 c. potatoes, diced
1 pkg. Cherico sausage (about 1 1/2 lbs.)
1 c. onions, chopped
2-3 cans chicken broth (enough to cover vegetables and sausage)
Pepper flakes (optional)
Cook above until tender. Then add: 1 bunch Kale, chopped
Cook until tender. Add 1 can kidney beans (baked makes soup thicker) and fresh ground pepper. Make a day ahead. Serve with herb bread.
a very light and moist cake that i like, it's one of my favourite.
It's called Pandan Chiffon cake.
Ingredients:
150 g : cake flour
0.5 tsp : baking powder
0.25 tsp : salt
8 - : egg yolks
300 ml : coconut milk
2 tbsp : pandan juice
160 g : castor sugar
0.5 tsp : pandan essence
9 - : egg whites
1 tbsp : castor sugar
0.5 tsp : cream of tartar
Method:
Preparation Batter
Pre heat the oven to 160c/350 f(convection).
Pour the coconut milk into a saucepan and add the castor sugar. Bring to a boil, stirring slowly to disslove the sugar. set aside to cool.
Sieve the cake flour, baking powder and salt.
In a bowl, combine the egg yolks, coconut mixture, pandan juice and pandan essence.
Whisk lightly, then add the flour to the egg yolk mixture. Mix until the batter is smooth. Set aside.
Whisk the egg whites lightly and add in the cream of tartar and castor sugar. Continue to whisk until the mixture is stiff. Do not overheat or allow the mixture to become dry. Set aside.
Baking the cake
Gently fold half the beaten egg whites into the egg yolk mixture and blend well.
Fold in the remaining egg whites and work very lightly with a spatula. Make sure the mixture is well mixed.
Place the finished mixture in an ungreased 10 inch chiffon cake /tube mould. Level and bake in the oven until golden brown (about 45 minutes).
Remove the cake from the oven and invert the mould. Allow it to cool for 1 hour.
Do not remove the mould while the cake is still hot.
When it has cooled, use a long, fine palatte knife to loosen the sides of the cake to remove it from the tin.
--------------------------------------鈥?br>
Another one is also my fav. It's so moist and delicious!!
Tres Leches Cake
* 1 1/4 cup cake flour
* 1 teaspoon baking powder
* 1 cup sugar
* 1/3 cup oil
* 5 eggs, large
* 1 teaspoon plus 1 teaspoon vanilla extract
* 1 cup plus 1/2 cup milk
* 1 cup sweetened condensed milk
* 1 cup plus 3/4 cup heavy cream
* 1 tablespoon rum
* 1 pinch salt
* optional garnishes- fresh berries or cinnamon
PREPARATION:
Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.
Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.
Let the cake cool until it feels room temperature.
Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.
Whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and rum. Slowly pour over cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.
In a mixing bowl, add 3/4 cup heavy cream, 1 teaspoon vanilla and 1 Tablespoon sugar. Beat until peaks form. Spread a thin layer over the cake.
Top with a sprinkle of cinnamon or garnish with fresh berries.
Well, my favourite and healthy recipe I've made was chicken souvlaki. This is a bit different than I made it, though.
Season chicken with garlic, oregano, and onion powder and grill. Chop up lettuce, tomatoes, cucumbers, olives, and feta cheese. Make tzatziki sauce with plain yogurt, olive oil, lemon juice, minced cucumbers, and garlic. Serve with slices of whole wheat pita bread.
Dessert.... Smoothie....1.Buy some colorful fruits.2.Mash the fruits up in a small bowl (until it becomes a liquid).3. Pour the fruity Liquid into a clear glass and serve!
Wilted Romaine Lettuce
3 small bunches (or 2 medium bunches of Romaine lettuce)
2 medium onions, chopped
2 tsp minced garlic
1/2 lb mushrooms sliced or quartered
Fried, drained bacon bits (optional) or
1/2 lb fried, drained Tofu cubes (optional)
You can fix this in a large skillet or a very large saucepan....
Saute the tofu separately (or the bacon first). Then saute the onions and the garlic and the mushrooms and add the tofu (or bacon). Drain off excess frying oil but leave some in for flavor. Wash Romaine lettuce leaves and separate them.Put the Romaine lettuce leaves in the skillet.Put enough apple cider vinegar to go up 1/4 of the side of the skillet , then add water so that the skillet has 1/2 full of vinegar water(ie equal vinegar and water). Simmer this covered, turning lettuce as needed with a large spoon..until the leaves are wilted thoroughly (the main vein of the leaves will be slightly crunchy..that is okay.) Serve hot.
Hmmm...I have several:
Appetizers:
This is the best and easiest dip recipe, and people always rave! I tell them it鈥檚 really hard to make (lol):
Cream Cheese Dip
2 large blocks of cream cheese
1 large jar Pace picante (medium)-use most of the jar
Soften cream cheese and mix with hand mixer until smooth. Add picante and mix with hand mixer. Leave in frig for a few hours to blend flavors. Serve with chips.
I know it seems too simple to be great, but it is!
Addictive Nacho Dip
Here's my no fail, always asked-for nacho dip. When it's heated through, put it on warm or low, or unplug for a short time if it's too hot. Everyone raves about this:
1 1/2 pounds ground beef, browned
1 can cream mushroom soup
1/4 cup butter
2 lb Velveeta, cubed
2 cups Pace Chunky Salsa, (medium is our favorite, mild or hot if you like)
3 Tbsp Chili Powder
Put all into crock pot. Cook on low 1-1 1/2 hours, stirring occasionally. Serve with tortilla chips. Yummy!
Sandwich:
Grilled Cream cheese sandwiches:
Cut very fresh french bread into 1/2 inch slices. Butter one side of each, put one side on pan. Cut a chunk of cream cheese to taste (mine are about 1/4 in to 1/2 inch thick). Spread on the bread. Top with the best tomatoes you can find. Salt and pepper. Add the other slice of bread, buttered side up. Grill one side until brown. Flip over, grill the other side until brown.
MMMMMmmmmm.
Mexican:
Best Burritos Ever鈥?br>
1 lb. hamburger
1 can refried beans with lime
4 little cans chopped green chilis
1 Tbsp. Cumin
Sharp cheddar cheese
1 pkg flour torillas
Sour cream (optional)
Salsa (optional)
Brown the hamburger. Drain the grease. Combine the beans, chilis and cumin. Cook until hot. Put 1/4 cup cheese in tortilla and microwave for 20 seconds. Fill with meat mixure and sour cream and salsa. Fold. Enjoy.
Fun:
Beer Boil
2 pounds of large shrimp (don't shell them)
2-3 cans beer (any kind)
water
1 pound kielbasa sausage
crab (king crab is best)
shrimp and crab boil (in any supermarket)
Slice the kielbasa into serving pieces. Wash the shrimp in cold water.
In a large pot, bring to a boil the beer, shrimp boil, and enough water to cover shrimp, etc.
Add crab and sausage. Cook 5 minutes. Add shrimp and cook until shrimp turns pink. Dump into a big pot. Use your fingers!!! Serve with melted butter, Gold Dipt cocktail sauce, and spicy mustard. Add frozen corn with the shrimp, if you like corn.
Side dish:
Best Fancy Mashed Potatoes
5 lb mashed potatoes peeled, cooked
1 stick real butter
8 oz cream cheese
8 oz sour cream
Half and half
salt and pepper
1/2 to 1 cup shredded sharp cheese
Mash potatoes with the butter and a little half and half. Add the rest of ingredients, except cheese, and continue to mash until cream cheese is melted and potatoes are fluffy. Put in casserole dish and cover with sharp cheese. Bake at 350 until cheese is melted and heated through.
Very rich, but wonderful!!
Crockpot:
BBQ Ribs
Country Style Ribs
Onion
Bottled BBQ Sauce (any kind you like)
Sear ribs on all sides to seal in juices. Place in crock pot. Cover with sliced onions and BBQ sauce. Cook on low 8-10 hours. Yummy!!!
Serve with baked beans, cornbread鈥?br>
Rice and Beans and Sausage
3 celery ribs, chopped
1 onion, chopped
4 garlic cloves, minced
1 3/4 cups V8 juice (or tomato juice)
2 16 oz. cans kidney beans, drained
3/4 tsp dried oregano
3/4 tsp. dried thyme
1/2-3/4 tsp. red pepper flakes (less if you don't like spicy)
1/2 tsp pepper
2 lb. fully cooked smoked kielbasa cut into 1/4 inch slices.
4 cups cooked rice
Combine all ingredients except rice in slow cooker. Cover. Cook on low 4-6 hours. Serve over rice. Yummy!!
Creamy Crockpot Chicken
1 envelope dry onion soup mix
2 cups sour cream
1 can cream mushroom soup
Salt and pepper to taste
6 boneless, skinless chicken breasts
Combine first 4 ingredients. Pour over chicken in crockpot. Cook on low 8 hours. Serve over noodles or rice.
Salad:
Caesar Coleslaw
1 pkg pre-made coleslaw
1/4-1/2 cup shredded parmesean cheese
1/2 pkg caesar croutons
1 bottle creamy caesar dressing
Toss first three ingredients together. Add enough dressing to coat. It's even good the next day!
Hope one or more of these become your favorites!
Chocolate Delight
3/4 C. Butter (1 Large box Chocolate instant pudding
1 1/2C.Flour ( 3 Cups milk
3/4C.chopped pecans
1 8oz.pk cream cheese softened
1C. powdered sugar
1 large cool whip divided
(for garnish) chopped pecans %26amp;Choc.Morsels
Combine butter,flour,pecans mix well. Press into 13x9x2pan. Bake at 375 * for 15 min.Let cool completely.
Blend cream cheese,pow.surgar and 1/2 of cool whip.Blend throughly spread on crust and chill.Combine pudding and milk.Beat 2 min spread over cream cheese layer.Spread remaining cool whip over pudding layer.Garnish with chopped pecans and choc. .Refrigerate.(Servings 15)
Well, if we give recipes to you........it would no longer be OUR best.
i'm a single cullinary arts student and i've made this for girls a lot. It has gotten me laid several times :P
SEARED FILET MIGNON W/ SILKY MUSHROOM CREAM
Get a beautiful 1 1/2 inch thick piece of filet from your
butcher, tie the circumfrence of the steak to hold its shape. make your sauce:
2 tbsp butter
1 shallot, chopped
1 clove garlic
3 button mushrooms
1 oz red wine
2 oz beef stock
2 oz cream
salt and pepper
for sauce: chop shallot roughly, add to med. heat pan w/ butter and saute lightly while you chop mushrooms-- roughly as well. Add mushrooms to pan. cook this mixture until mushrooms are golden. add red wine and allow to reduce almost completely, add beef stock and allow to reduce by half, add cream, salt and pepper and pass through fine strainer; set aside. For steak: place a cast iron pan over high heat w/ 2 tbsp of oil and heat until oil is smoking. season steak heavily with salt and pepper and place in pan carefully. cook 2 mins/ side, roll edges on hot pan until brown all over, steak will be blue rare; if you like it more done then lower heat to med. and cook 3-4 mins/ side for med rare. allow to rest 4-5 mins. serve steak w/ mushroom cream on top along with grilled asperagus and crisp roasted potates.What's your best recipe?
My favorite to eat is sooo simple to make, my grandma taught me when I was a kid...its called Dump Cake.
Get a can of any flavor Pie Filling
1 can of chopped or crushed pineapple
1 box of cake mix yellow
1 stick of butter
Get a cake pan, empty can of pie filling and can of pineapple with all the juices. Spread cake mix evenly over fruit, cut small squares of butter and place evenly over cake mix. cook at 350 degrees for an hour. mmmm I love the smell of it sooo much, and to me its best a little warm.
The one I'm making tonight. An Italian meatloaf. Ground beef and pork with breadcrumbs, onions, garlic parmesan, basil, oregano, eggs, rosemary, and crushed red pepper. Kinda like a big meatball but covered with mozzerella and marinara
Kale, sausage and Potato soup.
You can use any kind of your favorite sausage . I like to change it up and use different kinds..Brauts is also very good to use in this recipe. Also I like mine a bit spicy so I add two pinches of pepper flakes.
KALE SOUP
1 bunch of Kale
2 c. carrots, diced
2 c. potatoes, diced
1 pkg. Cherico sausage (about 1 1/2 lbs.)
1 c. onions, chopped
2-3 cans chicken broth (enough to cover vegetables and sausage)
Pepper flakes (optional)
Cook above until tender. Then add: 1 bunch Kale, chopped
Cook until tender. Add 1 can kidney beans (baked makes soup thicker) and fresh ground pepper. Make a day ahead. Serve with herb bread.
a very light and moist cake that i like, it's one of my favourite.
It's called Pandan Chiffon cake.
Ingredients:
150 g : cake flour
0.5 tsp : baking powder
0.25 tsp : salt
8 - : egg yolks
300 ml : coconut milk
2 tbsp : pandan juice
160 g : castor sugar
0.5 tsp : pandan essence
9 - : egg whites
1 tbsp : castor sugar
0.5 tsp : cream of tartar
Method:
Preparation Batter
Pre heat the oven to 160c/350 f(convection).
Pour the coconut milk into a saucepan and add the castor sugar. Bring to a boil, stirring slowly to disslove the sugar. set aside to cool.
Sieve the cake flour, baking powder and salt.
In a bowl, combine the egg yolks, coconut mixture, pandan juice and pandan essence.
Whisk lightly, then add the flour to the egg yolk mixture. Mix until the batter is smooth. Set aside.
Whisk the egg whites lightly and add in the cream of tartar and castor sugar. Continue to whisk until the mixture is stiff. Do not overheat or allow the mixture to become dry. Set aside.
Baking the cake
Gently fold half the beaten egg whites into the egg yolk mixture and blend well.
Fold in the remaining egg whites and work very lightly with a spatula. Make sure the mixture is well mixed.
Place the finished mixture in an ungreased 10 inch chiffon cake /tube mould. Level and bake in the oven until golden brown (about 45 minutes).
Remove the cake from the oven and invert the mould. Allow it to cool for 1 hour.
Do not remove the mould while the cake is still hot.
When it has cooled, use a long, fine palatte knife to loosen the sides of the cake to remove it from the tin.
--------------------------------------鈥?br>
Another one is also my fav. It's so moist and delicious!!
Tres Leches Cake
* 1 1/4 cup cake flour
* 1 teaspoon baking powder
* 1 cup sugar
* 1/3 cup oil
* 5 eggs, large
* 1 teaspoon plus 1 teaspoon vanilla extract
* 1 cup plus 1/2 cup milk
* 1 cup sweetened condensed milk
* 1 cup plus 3/4 cup heavy cream
* 1 tablespoon rum
* 1 pinch salt
* optional garnishes- fresh berries or cinnamon
PREPARATION:
Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.
Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.
Let the cake cool until it feels room temperature.
Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.
Whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and rum. Slowly pour over cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.
In a mixing bowl, add 3/4 cup heavy cream, 1 teaspoon vanilla and 1 Tablespoon sugar. Beat until peaks form. Spread a thin layer over the cake.
Top with a sprinkle of cinnamon or garnish with fresh berries.
Well, my favourite and healthy recipe I've made was chicken souvlaki. This is a bit different than I made it, though.
Season chicken with garlic, oregano, and onion powder and grill. Chop up lettuce, tomatoes, cucumbers, olives, and feta cheese. Make tzatziki sauce with plain yogurt, olive oil, lemon juice, minced cucumbers, and garlic. Serve with slices of whole wheat pita bread.
Dessert.... Smoothie....1.Buy some colorful fruits.2.Mash the fruits up in a small bowl (until it becomes a liquid).3. Pour the fruity Liquid into a clear glass and serve!
Wilted Romaine Lettuce
3 small bunches (or 2 medium bunches of Romaine lettuce)
2 medium onions, chopped
2 tsp minced garlic
1/2 lb mushrooms sliced or quartered
Fried, drained bacon bits (optional) or
1/2 lb fried, drained Tofu cubes (optional)
You can fix this in a large skillet or a very large saucepan....
Saute the tofu separately (or the bacon first). Then saute the onions and the garlic and the mushrooms and add the tofu (or bacon). Drain off excess frying oil but leave some in for flavor. Wash Romaine lettuce leaves and separate them.Put the Romaine lettuce leaves in the skillet.Put enough apple cider vinegar to go up 1/4 of the side of the skillet , then add water so that the skillet has 1/2 full of vinegar water(ie equal vinegar and water). Simmer this covered, turning lettuce as needed with a large spoon..until the leaves are wilted thoroughly (the main vein of the leaves will be slightly crunchy..that is okay.) Serve hot.
Hmmm...I have several:
Appetizers:
This is the best and easiest dip recipe, and people always rave! I tell them it鈥檚 really hard to make (lol):
Cream Cheese Dip
2 large blocks of cream cheese
1 large jar Pace picante (medium)-use most of the jar
Soften cream cheese and mix with hand mixer until smooth. Add picante and mix with hand mixer. Leave in frig for a few hours to blend flavors. Serve with chips.
I know it seems too simple to be great, but it is!
Addictive Nacho Dip
Here's my no fail, always asked-for nacho dip. When it's heated through, put it on warm or low, or unplug for a short time if it's too hot. Everyone raves about this:
1 1/2 pounds ground beef, browned
1 can cream mushroom soup
1/4 cup butter
2 lb Velveeta, cubed
2 cups Pace Chunky Salsa, (medium is our favorite, mild or hot if you like)
3 Tbsp Chili Powder
Put all into crock pot. Cook on low 1-1 1/2 hours, stirring occasionally. Serve with tortilla chips. Yummy!
Sandwich:
Grilled Cream cheese sandwiches:
Cut very fresh french bread into 1/2 inch slices. Butter one side of each, put one side on pan. Cut a chunk of cream cheese to taste (mine are about 1/4 in to 1/2 inch thick). Spread on the bread. Top with the best tomatoes you can find. Salt and pepper. Add the other slice of bread, buttered side up. Grill one side until brown. Flip over, grill the other side until brown.
MMMMMmmmmm.
Mexican:
Best Burritos Ever鈥?br>
1 lb. hamburger
1 can refried beans with lime
4 little cans chopped green chilis
1 Tbsp. Cumin
Sharp cheddar cheese
1 pkg flour torillas
Sour cream (optional)
Salsa (optional)
Brown the hamburger. Drain the grease. Combine the beans, chilis and cumin. Cook until hot. Put 1/4 cup cheese in tortilla and microwave for 20 seconds. Fill with meat mixure and sour cream and salsa. Fold. Enjoy.
Fun:
Beer Boil
2 pounds of large shrimp (don't shell them)
2-3 cans beer (any kind)
water
1 pound kielbasa sausage
crab (king crab is best)
shrimp and crab boil (in any supermarket)
Slice the kielbasa into serving pieces. Wash the shrimp in cold water.
In a large pot, bring to a boil the beer, shrimp boil, and enough water to cover shrimp, etc.
Add crab and sausage. Cook 5 minutes. Add shrimp and cook until shrimp turns pink. Dump into a big pot. Use your fingers!!! Serve with melted butter, Gold Dipt cocktail sauce, and spicy mustard. Add frozen corn with the shrimp, if you like corn.
Side dish:
Best Fancy Mashed Potatoes
5 lb mashed potatoes peeled, cooked
1 stick real butter
8 oz cream cheese
8 oz sour cream
Half and half
salt and pepper
1/2 to 1 cup shredded sharp cheese
Mash potatoes with the butter and a little half and half. Add the rest of ingredients, except cheese, and continue to mash until cream cheese is melted and potatoes are fluffy. Put in casserole dish and cover with sharp cheese. Bake at 350 until cheese is melted and heated through.
Very rich, but wonderful!!
Crockpot:
BBQ Ribs
Country Style Ribs
Onion
Bottled BBQ Sauce (any kind you like)
Sear ribs on all sides to seal in juices. Place in crock pot. Cover with sliced onions and BBQ sauce. Cook on low 8-10 hours. Yummy!!!
Serve with baked beans, cornbread鈥?br>
Rice and Beans and Sausage
3 celery ribs, chopped
1 onion, chopped
4 garlic cloves, minced
1 3/4 cups V8 juice (or tomato juice)
2 16 oz. cans kidney beans, drained
3/4 tsp dried oregano
3/4 tsp. dried thyme
1/2-3/4 tsp. red pepper flakes (less if you don't like spicy)
1/2 tsp pepper
2 lb. fully cooked smoked kielbasa cut into 1/4 inch slices.
4 cups cooked rice
Combine all ingredients except rice in slow cooker. Cover. Cook on low 4-6 hours. Serve over rice. Yummy!!
Creamy Crockpot Chicken
1 envelope dry onion soup mix
2 cups sour cream
1 can cream mushroom soup
Salt and pepper to taste
6 boneless, skinless chicken breasts
Combine first 4 ingredients. Pour over chicken in crockpot. Cook on low 8 hours. Serve over noodles or rice.
Salad:
Caesar Coleslaw
1 pkg pre-made coleslaw
1/4-1/2 cup shredded parmesean cheese
1/2 pkg caesar croutons
1 bottle creamy caesar dressing
Toss first three ingredients together. Add enough dressing to coat. It's even good the next day!
Hope one or more of these become your favorites!
Chocolate Delight
3/4 C. Butter (1 Large box Chocolate instant pudding
1 1/2C.Flour ( 3 Cups milk
3/4C.chopped pecans
1 8oz.pk cream cheese softened
1C. powdered sugar
1 large cool whip divided
(for garnish) chopped pecans %26amp;Choc.Morsels
Combine butter,flour,pecans mix well. Press into 13x9x2pan. Bake at 375 * for 15 min.Let cool completely.
Blend cream cheese,pow.surgar and 1/2 of cool whip.Blend throughly spread on crust and chill.Combine pudding and milk.Beat 2 min spread over cream cheese layer.Spread remaining cool whip over pudding layer.Garnish with chopped pecans and choc. .Refrigerate.(Servings 15)
Well, if we give recipes to you........it would no longer be OUR best.
What is the best recipe for sweet tea?
My mom's recipe (which is AMAZING) makes a gallon. It goes like this:
7 Lipton tea bags
1 1/4 cups of sugar
And a flavor of your choice (lemon, oranges, cloves, cinnamon stick, or just sugar)
Put in water pitcher
Microwave for 6 minutes
Put 1 1/4 cups of sugar
Put it back into a recycled milk jug
Shake and refrigeratemake money
7 Lipton tea bags
1 1/4 cups of sugar
And a flavor of your choice (lemon, oranges, cloves, cinnamon stick, or just sugar)
Put in water pitcher
Microwave for 6 minutes
Put 1 1/4 cups of sugar
Put it back into a recycled milk jug
Shake and refrigerate
What's the best cupcake and the recipe for it?
thank you!What's the best cupcake and the recipe for it?
Flower Cupcakes
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 25 minutes
Yield: 22 to 24 cupcakes
18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
For the icing:
3/4 pound (3 sticks) unsalted butter, at room temperature
1 pound cream cheese, at room temperature
3/4 pound confectioners' sugar, sifted
1 1/4 teaspoons pure vanilla extract
Heat the oven to 350 degrees F. Line muffin pans with paper liners.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Fill the cupcake liners to the top with batter. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
For the icing, mix the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, on low speed, mixing just until smooth. Spread the frosting generously on top of each cupcake.What's the best cupcake and the recipe for it?
Pecan Pie Cupcakes
33 min | 15 min prep | 24 miniature cupcakes
Ingredients
1 cup choppedpecans
1/2 cup all-purpose flour
1 cup packedbrown sugar
2/3 cup butter, melted
2 eggs
Directions
1Preheat oven to 350 degrees.
2Combine all ingredients and mix well.
3Spray a miniature muffin tin with non-stick cooking spray.
4Fill each 3/4 full.
5Bake in preheated oven for approx.
618 minutes.
It's a toss-up for me:
Orange Cupcakes with Orange Cream Cheese Frosting
--Judith Sutton, Sweet Gratitude: Delicious Ways to Bake a Thank-You For the Really Important People in Your Life
Makes 24 cupcakes
Cupcakes aren't just for kids 鈥?grown-ups are especially fond of these orange-scented little cakes, which sport a luscious orange cream cheese frosting. They are also rather good topped with chocolate frosting.
for the cupcakes
3 cups unbleached all-purpose flour
1 Tbsp. baking powder
陆 teaspoon salt
14 Tbsp. unsalted butter, room temp
2 cups granulated sugar
4 large eggs
2 teaspoons pure orange extract
1 tablespoon grated orange zest
1陆 cups whole milk
Make the cupcakes
1. Put a rack in the center of the oven and preheat the oven to 350掳F (175掳C). Line 24 muffin cups with foil or paper cupcake liners.
2. Whisk together the flour, baking powder, and salt in a medium bowl.
3. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Beat in the orange extract and zest. On low speed, beat in the flour in three additions, alternating with the milk in two additions and beating just until incorporated.
4. Spoon the batter into the muffin cups, filling each cup about two-thirds full. Bake for 17 to 19 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely. (The cupcakes can be baked up to 1 day ahead and stored in an airtight container at room temperature.)
For the frosting
1 (8-oz.) pkg. cold cream cheese, cut into chunks
4 tablespoons unsalted butter, room temp
2 teaspoons grated orange zest
1 teaspoon pure orange extract
2 cups confectioners' sugar
Make the frosting
1. In a large bowl, beat the cream cheese and butter with an electric mixer on medium speed until light and creamy. Beat in the orange zest and extract. On low speed beat in the confectioners' sugar in two additions, beating until smooth.
2. Spread the frosting generously over the cupcakes. Or, transfer the frosting to a pastry bag fitted with a large star tip and pipe a generous swirl of frosting onto each cupcake. (The frosted cupcakes can be stored in an airtight container in the refrigerator for up to 2 days; bring to room temperature before serving.)
--Leite鈥檚 Culinaria
-------------------------------------
Chocoalte Cupcakes %26amp; Peanut Butter Icing
Yield: 12 cupcakes
12 Tbsp. (1陆 sticks) unsalted butter, room temp
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, room temp
2 tsp pure vanilla extract
1 cup buttermilk, shaken, room temp
陆 cup sour cream, room temp
2 Tbsp. brewed coffee
1 3/4 cups all-purpose flour
1 cup d cocoa powder
1陆 teaspoons baking soda
陆 tsp kosher salt
Peanut Butter Icing, recipe follows
Chopped salted peanuts, to decorate, optional
Preheat the oven to 350潞F. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
Peanut Butter Icing:
1 cup confectioners' sugar
1 cup creamy peanut butter
5 Tbsp. unsalted butter, at room temperature
3/4 tsp pure vanilla extract
录 tsp kosher salt
1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
-- Ina Garten
i think i Rather have the punted butter sandwich which is the bead honey and of Cos punuts make it in the sandwich maker but osly have FUN
http://allrecipes.com/Recipe/Chocolate-S鈥?/a>
Flower Cupcakes
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 25 minutes
Yield: 22 to 24 cupcakes
18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
For the icing:
3/4 pound (3 sticks) unsalted butter, at room temperature
1 pound cream cheese, at room temperature
3/4 pound confectioners' sugar, sifted
1 1/4 teaspoons pure vanilla extract
Heat the oven to 350 degrees F. Line muffin pans with paper liners.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Fill the cupcake liners to the top with batter. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
For the icing, mix the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, on low speed, mixing just until smooth. Spread the frosting generously on top of each cupcake.What's the best cupcake and the recipe for it?
Pecan Pie Cupcakes
33 min | 15 min prep | 24 miniature cupcakes
Ingredients
1 cup choppedpecans
1/2 cup all-purpose flour
1 cup packedbrown sugar
2/3 cup butter, melted
2 eggs
Directions
1Preheat oven to 350 degrees.
2Combine all ingredients and mix well.
3Spray a miniature muffin tin with non-stick cooking spray.
4Fill each 3/4 full.
5Bake in preheated oven for approx.
618 minutes.
It's a toss-up for me:
Orange Cupcakes with Orange Cream Cheese Frosting
--Judith Sutton, Sweet Gratitude: Delicious Ways to Bake a Thank-You For the Really Important People in Your Life
Makes 24 cupcakes
Cupcakes aren't just for kids 鈥?grown-ups are especially fond of these orange-scented little cakes, which sport a luscious orange cream cheese frosting. They are also rather good topped with chocolate frosting.
for the cupcakes
3 cups unbleached all-purpose flour
1 Tbsp. baking powder
陆 teaspoon salt
14 Tbsp. unsalted butter, room temp
2 cups granulated sugar
4 large eggs
2 teaspoons pure orange extract
1 tablespoon grated orange zest
1陆 cups whole milk
Make the cupcakes
1. Put a rack in the center of the oven and preheat the oven to 350掳F (175掳C). Line 24 muffin cups with foil or paper cupcake liners.
2. Whisk together the flour, baking powder, and salt in a medium bowl.
3. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Beat in the orange extract and zest. On low speed, beat in the flour in three additions, alternating with the milk in two additions and beating just until incorporated.
4. Spoon the batter into the muffin cups, filling each cup about two-thirds full. Bake for 17 to 19 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely. (The cupcakes can be baked up to 1 day ahead and stored in an airtight container at room temperature.)
For the frosting
1 (8-oz.) pkg. cold cream cheese, cut into chunks
4 tablespoons unsalted butter, room temp
2 teaspoons grated orange zest
1 teaspoon pure orange extract
2 cups confectioners' sugar
Make the frosting
1. In a large bowl, beat the cream cheese and butter with an electric mixer on medium speed until light and creamy. Beat in the orange zest and extract. On low speed beat in the confectioners' sugar in two additions, beating until smooth.
2. Spread the frosting generously over the cupcakes. Or, transfer the frosting to a pastry bag fitted with a large star tip and pipe a generous swirl of frosting onto each cupcake. (The frosted cupcakes can be stored in an airtight container in the refrigerator for up to 2 days; bring to room temperature before serving.)
--Leite鈥檚 Culinaria
-------------------------------------
Chocoalte Cupcakes %26amp; Peanut Butter Icing
Yield: 12 cupcakes
12 Tbsp. (1陆 sticks) unsalted butter, room temp
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, room temp
2 tsp pure vanilla extract
1 cup buttermilk, shaken, room temp
陆 cup sour cream, room temp
2 Tbsp. brewed coffee
1 3/4 cups all-purpose flour
1 cup d cocoa powder
1陆 teaspoons baking soda
陆 tsp kosher salt
Peanut Butter Icing, recipe follows
Chopped salted peanuts, to decorate, optional
Preheat the oven to 350潞F. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
Peanut Butter Icing:
1 cup confectioners' sugar
1 cup creamy peanut butter
5 Tbsp. unsalted butter, at room temperature
3/4 tsp pure vanilla extract
录 tsp kosher salt
1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
-- Ina Garten
i think i Rather have the punted butter sandwich which is the bead honey and of Cos punuts make it in the sandwich maker but osly have FUN
http://allrecipes.com/Recipe/Chocolate-S鈥?/a>
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