Monday, April 22, 2013
Thursday, April 11, 2013
These Squares will rock your world!
Caramel Shortbread Squares (millionaire shortbread)
Rated:
Prep Time: 10 Minutes Ready In: 35 Minutes
Cook Time: 25 Minutes Servings: 40
"These cookies consist of a shortbread crust, firm caramel center, and a milk chocolate top. They are super-easy to make and they take only 20 minutes to bake."
INGREDIENTS:
2/3 cup butter, softened
1/4 cup white sugar
1 1/4 cups all-purpose flour
1/2 cup butter
1/2 cup packed light brown sugar
2 tablespoons light corn syrup
1/2 cup sweetened condensed
milk
1 1/4 cups milk chocolate chips
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 C).
2. In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
3. In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
4. Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.
Rated:
Prep Time: 10 Minutes Ready In: 35 Minutes
Cook Time: 25 Minutes Servings: 40
"These cookies consist of a shortbread crust, firm caramel center, and a milk chocolate top. They are super-easy to make and they take only 20 minutes to bake."
INGREDIENTS:
2/3 cup butter, softened
1/4 cup white sugar
1 1/4 cups all-purpose flour
1/2 cup butter
1/2 cup packed light brown sugar
2 tablespoons light corn syrup
1/2 cup sweetened condensed
milk
1 1/4 cups milk chocolate chips
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 C).
2. In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
3. In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
4. Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.
Tuesday, April 2, 2013
Friday, March 15, 2013
Goode St. Barns .....pastel on sanded paper.
A Pastel is a drawing or painting done with a soft, chalk-like pastel "stick" composed of powdered pigments held together with an aqueous gum binder.
In appearance, the pastel stick essentially looks like a piece of chalk, although it is actually somewhat softer and smoother.
A drawing or painting created with this kind of stick is called a Pastel. An artist who works in the medium of pastels is called a "Pastellist".
I could teach you how to paint in pastels or make soup!
Italian Wedding Soup on the Light Side
I got this recipe from www.food.com
Ingredients
1 Cup diced onion
1 Cup of diced celery
1 Cup of diced carrot
1 Cup of diced turkey ham
1 Tbsp of minced garlic
2 Tbsp olive oil
6 Cups low - fat chicken broth
1/2 lb ground turkey
1/4 Cup Italian seasoned breadcrumbs
1/2 tsp fresh pepper
salt
1 egg
1 of drained and rinsed cannellini beans (15 ounce)
2 Cups of fresh whole spinach leaves
2 eggs
1/2 Cup parmesan cheese, grated
Directions
1 Sweat the onions, carrots, celery, ham and garlic in 2 T. of olive oil in a soup pot until soft, add 6 cups of chicken broth; simmer 15-20 minutes.
2 Mix ground turkey with bread crumbs, salt, pepper and egg. Drop in simmering soup with a melon baller and cook until the meatballs float to the top (about 10 min).
3 Stir in 1 15 oz can of cannellini beans, drained and rinsed, 2 cups of whole fresh spinach leaves. Simmer 2 minutes.
4 Combine 2 beaten eggs with 1/2 cup parmesan cheese and whisk in soup off heat.
5 Serve with crusty bread and a salad ! It is yummo !
6 This recipe is dedicated to my little guy with Autism and my hope for a cure. If you want to know more about the devastating effects of Autism.
My Notes
Use turkey kielbasa in place of ham I do not add eggs to soup just sprinkle with Parmesan
I got this recipe from www.food.com
Ingredients
1 Cup diced onion
1 Cup of diced celery
1 Cup of diced carrot
1 Cup of diced turkey ham
1 Tbsp of minced garlic
2 Tbsp olive oil
6 Cups low - fat chicken broth
1/2 lb ground turkey
1/4 Cup Italian seasoned breadcrumbs
1/2 tsp fresh pepper
salt
1 egg
1 of drained and rinsed cannellini beans (15 ounce)
2 Cups of fresh whole spinach leaves
2 eggs
1/2 Cup parmesan cheese, grated
Directions
1 Sweat the onions, carrots, celery, ham and garlic in 2 T. of olive oil in a soup pot until soft, add 6 cups of chicken broth; simmer 15-20 minutes.
2 Mix ground turkey with bread crumbs, salt, pepper and egg. Drop in simmering soup with a melon baller and cook until the meatballs float to the top (about 10 min).
3 Stir in 1 15 oz can of cannellini beans, drained and rinsed, 2 cups of whole fresh spinach leaves. Simmer 2 minutes.
4 Combine 2 beaten eggs with 1/2 cup parmesan cheese and whisk in soup off heat.
5 Serve with crusty bread and a salad ! It is yummo !
6 This recipe is dedicated to my little guy with Autism and my hope for a cure. If you want to know more about the devastating effects of Autism.
My Notes
Use turkey kielbasa in place of ham I do not add eggs to soup just sprinkle with Parmesan
Saturday, March 2, 2013
Blueberries and Blue Painting
Blueberry-Ricotta Pancakes
Source: © EatingWell Magazine
Total Time: 40 Minutes
Yield: 4 servings, 2 pancakes each
Serve these light pancakes with our Chunky Blueberry Sauce, maple syrup or honey. Sprinkling the berries on top of the cooking pancakes ensures even distribution. Keep finished pancakes warm in a 200°F oven, if desired, while cooking the rest.
RECIPE INGREDIENTS
1/2 cup whole-wheat pastry flour (see Source)
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
3/4 cup part-skim ricotta cheese
1 large egg
1 large egg white
1/2 cup nonfat buttermilk (see Tip)
1 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
2 teaspoons canola oil, divided
3/4 cup fresh or frozen (not thawed) blueberries
Tip: Source: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores.
Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
Big Book of Breakfast. Buy at Amazon
You May Also Like
Lemon Souffle Pancakes With Raspberry Syrup See More Similar Recipes »
DIRECTIONS
Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl. Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined.
Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Using a generous 1/4 cup of batter for each pancake, pour the batter for 2 pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, about 2 minutes more. Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.
Source: © EatingWell Magazine
Total Time: 40 Minutes
Yield: 4 servings, 2 pancakes each
Serve these light pancakes with our Chunky Blueberry Sauce, maple syrup or honey. Sprinkling the berries on top of the cooking pancakes ensures even distribution. Keep finished pancakes warm in a 200°F oven, if desired, while cooking the rest.
RECIPE INGREDIENTS
1/2 cup whole-wheat pastry flour (see Source)
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
3/4 cup part-skim ricotta cheese
1 large egg
1 large egg white
1/2 cup nonfat buttermilk (see Tip)
1 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
2 teaspoons canola oil, divided
3/4 cup fresh or frozen (not thawed) blueberries
Tip: Source: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores.
Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
Big Book of Breakfast. Buy at Amazon
You May Also Like
Lemon Souffle Pancakes With Raspberry Syrup See More Similar Recipes »
DIRECTIONS
Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl. Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined.
Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Using a generous 1/4 cup of batter for each pancake, pour the batter for 2 pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, about 2 minutes more. Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.
Sunday, February 24, 2013
I made this recently for a crowd ,it was sinfully delicious ! Try it for a large dinner party.
Dulce de Leche Cake
2 tsp. butter
1 tbsp. plus 2 cups flour
2 tsp. baking powder
1 1⁄2 tsp. fine salt
6 eggs, at room temperature, separated
1 1⁄4 cups sugar
1⁄2 cup whole milk
1 1⁄2 tbsp. dark rum
1 tbsp. vanilla extract
1 14-oz. can sweetened condensed milk
1 12-oz. can evaporated milk
1 cup heavy cream
1 16-oz. jar dulce de leche (milk caramel)
1. Heat the oven to 350°. Grease a 9" × 13" baking pan with the butter and dust with 1 tbsp. of the flour. Invert the dish, tap out the excess flour, and set aside.
2. Sift the remaining flour, baking powder, and salt into a bowl and set aside. Put the egg whites into a large bowl and beat with a hand-held electric mixer on medium speed until soft peaks form, about 2 minutes. While the mixer is still running, add the sugar in a gradual stream and continue beating again to soft peaks. Add the egg yolks one at a time, beating well after each addition. Alternately add the reserved flour mixture and the whole milk in 3 parts, beating until smooth after each addition. Add the rum and vanilla and beat again briefly until smooth.
3. Pour batter into reserved baking pan and bake until golden brown, about 30 minutes. Set the cake aside and let cool slightly for 30 minutes.
4. Whisk together the sweetened condensed milk, evaporated milk, and heavy cream in a bowl. Using a knife, poke the cake with holes all over, penetrating to the bottom of the pan. Pour the milk mixture over the warm cake and set aside to let cool completely.
5. Cover the cake with plastic wrap and refrigerate until well chilled and liquid is absorbed, at least 4 hours. Spread the dulce de leche across the top of the cake and serve.
MAKES ONE 9" × 13" CAKE
2 tsp. butter
1 tbsp. plus 2 cups flour
2 tsp. baking powder
1 1⁄2 tsp. fine salt
6 eggs, at room temperature, separated
1 1⁄4 cups sugar
1⁄2 cup whole milk
1 1⁄2 tbsp. dark rum
1 tbsp. vanilla extract
1 14-oz. can sweetened condensed milk
1 12-oz. can evaporated milk
1 cup heavy cream
1 16-oz. jar dulce de leche (milk caramel)
1. Heat the oven to 350°. Grease a 9" × 13" baking pan with the butter and dust with 1 tbsp. of the flour. Invert the dish, tap out the excess flour, and set aside.
2. Sift the remaining flour, baking powder, and salt into a bowl and set aside. Put the egg whites into a large bowl and beat with a hand-held electric mixer on medium speed until soft peaks form, about 2 minutes. While the mixer is still running, add the sugar in a gradual stream and continue beating again to soft peaks. Add the egg yolks one at a time, beating well after each addition. Alternately add the reserved flour mixture and the whole milk in 3 parts, beating until smooth after each addition. Add the rum and vanilla and beat again briefly until smooth.
3. Pour batter into reserved baking pan and bake until golden brown, about 30 minutes. Set the cake aside and let cool slightly for 30 minutes.
4. Whisk together the sweetened condensed milk, evaporated milk, and heavy cream in a bowl. Using a knife, poke the cake with holes all over, penetrating to the bottom of the pan. Pour the milk mixture over the warm cake and set aside to let cool completely.
5. Cover the cake with plastic wrap and refrigerate until well chilled and liquid is absorbed, at least 4 hours. Spread the dulce de leche across the top of the cake and serve.
MAKES ONE 9" × 13" CAKE
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