1 lb fresh cranberries (4 cups)
2 oranges, quartered (with peels on)
2 raw apples, cored and quartered
1 1/2 cup sugar
1 15-oz can crushed pineapple
Process oranges, apples, and cranberries in food processor. Pour into bowl, stir in sugar and pineapple. Freezes well.
(Recipe courtesy of Vicky Armstrong)
Friday, November 27, 2009
Baked shells
1 box large baking shells
1 large container ricotta cheese
1 egg
Large handful chopped parsley
Large handful chopped basil
1 tsp salt
1/2 cup grated Parmesan cheese
1 large container pasta sauce (Ragu®)
Grated melting cheese (white cheddar, provolone)
Cook baking shells in salted, boiling water. Make sure to stir them often or they're stick to the bottom.
Mix the ricotta, egg, herbs, salt, and parmesan cheese.
In a large baking dish, spread the bottom with a layer of sauce.
Fill the shells with the cheese filling and place seam down in the baking dish. Top shells with more sauce and sprinkle with grated cheese.
Bake at 450* until top cheese is melted and ricotta filling is hot.
Candied pecans
1 lb pecans
1 egg white, stiffly beaten
1 tablespoon water
1 cup sugar
1 1/2 teaspoon salt
1 teaspoon cinnamon
Add the water to the stiffly beaten egg white. Mix in pecans, making sure they are coated.
In a separate bowl, mix the sugar, salt, and cinnamon. Sprinkle over pecans and mix.
Spread out on a baking sheet covered in foil or parchment paper (the sugar will caramelize and make a mess). Bake at 300* for 30 minutes, stirring halfway through.
(Recipe courtesy of Louis's mom)
Sunday, July 19, 2009
Pumpkin bars
INGREDIENTS
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
Powdered sugar
METHOD
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
Stir together the flour, baking powder, cinnamon, salt and baking soda.
Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool before cutting into bars.
Sprinkle with powdered sugar.
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
Powdered sugar
METHOD
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
Stir together the flour, baking powder, cinnamon, salt and baking soda.
Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool before cutting into bars.
Sprinkle with powdered sugar.
Madeleines
Recipe adapted from: http://www.joyofbaking.com/madeleines.html
INGREDIENTS
1/2 cup (113 grams) unsalted butter, melted
1 cup (130 grams) all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
3 large eggs, at room temperature
2/3 cup (133 grams) granulated white sugar
1 teaspoon orange extract
1 tbs grated orange zest
METHOD
In a small bowl place the flour, baking powder and salt and whisk until well blended.
In the bowl of your electric mixer, beat the eggs and sugar at medium-high speed until the mixture has tripled in volume (about 5 minutes). Add the orange extract and zest.
Fold the flour mixture into the beaten eggs. Fold in the cooled melted butter.
Cover and refrigerate for at least 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). Butter and flour a madeleine pan.
Drop a generous tablespoonful of the batter into the center of each prepared mold, leaving the batter mounded in the center. (This will result in the classic "humped" appearance of the madeleines.)
Bake the madeleines for 11 to 13 minutes, until the edges are golden brown and the centers spring back when lightly touched. Do not overbake these cookies or they will be dry.
INGREDIENTS
1/2 cup (113 grams) unsalted butter, melted
1 cup (130 grams) all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
3 large eggs, at room temperature
2/3 cup (133 grams) granulated white sugar
1 teaspoon orange extract
1 tbs grated orange zest
METHOD
In a small bowl place the flour, baking powder and salt and whisk until well blended.
In the bowl of your electric mixer, beat the eggs and sugar at medium-high speed until the mixture has tripled in volume (about 5 minutes). Add the orange extract and zest.
Fold the flour mixture into the beaten eggs. Fold in the cooled melted butter.
Cover and refrigerate for at least 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). Butter and flour a madeleine pan.
Drop a generous tablespoonful of the batter into the center of each prepared mold, leaving the batter mounded in the center. (This will result in the classic "humped" appearance of the madeleines.)
Bake the madeleines for 11 to 13 minutes, until the edges are golden brown and the centers spring back when lightly touched. Do not overbake these cookies or they will be dry.
Crêpes
INGREDIENTS
2 eggs
2 tablespoons melted butter
1 cup milk
1/2 cup water
1 cup flour
1/4 tsp salt
1 tablespoon sugar
(This recipe will make 4 servings, and can be doubled or tripled easily. Make sure to use either a food processor or an electric mixer, the bigger batches can't be mixed very well by hand.)
METHOD
Beat the eggs, slowly beat in the melted butter. Whisk in the milk+water. Add the flour, salt, and sugar.
At this point, if it's too thick, I add more liquid until I get a consistency I like. I usually add more milk--if you add too much water, the edges will get too crispy when you cook them. If you're not sure of the consistency, make a crepe and see if you like how it turns out.
Pour a small amount on an ungreased griddle or a nonstick pan with a ladle. Spread it out with the back of the ladle. Flip and cook on the other side. Let them cool on a cooling rack, then stack them on a plate. They dry out easily, so keep them covered. Enjoy with jam and nutella!
2 eggs
2 tablespoons melted butter
1 cup milk
1/2 cup water
1 cup flour
1/4 tsp salt
1 tablespoon sugar
(This recipe will make 4 servings, and can be doubled or tripled easily. Make sure to use either a food processor or an electric mixer, the bigger batches can't be mixed very well by hand.)
METHOD
Beat the eggs, slowly beat in the melted butter. Whisk in the milk+water. Add the flour, salt, and sugar.
At this point, if it's too thick, I add more liquid until I get a consistency I like. I usually add more milk--if you add too much water, the edges will get too crispy when you cook them. If you're not sure of the consistency, make a crepe and see if you like how it turns out.
Pour a small amount on an ungreased griddle or a nonstick pan with a ladle. Spread it out with the back of the ladle. Flip and cook on the other side. Let them cool on a cooling rack, then stack them on a plate. They dry out easily, so keep them covered. Enjoy with jam and nutella!
Lasagna
INGREDIENTS
1 lb italian sausage
1 clove garlic, minced
1 tbs chopped basil
1/2 tsp salt (add after tasting)
1 lb can tomatoes (whole with juice-don't drain)
12 oz cans tomato paste
Lasagna noodles (measure with pan to see how many)
2 eggs
3 cups ricotta cheese
1/2 cup grated parmesan cheese
2 tbs parsley flakes
1 tsp salt
Mozzarella cheese slices (also measure based on the pan size)
METHOD
Brown meat slowly, spoon off extra fat. Add next 5 ingredients and 1 cup water, if needed. Simmer for about 15 minutes or until thickened, stirring often.
Cook noodles in boiling, salted water until done, drain and rinse.
Beat eggs in medium bowl, add remaining ingredients except mozzarella.
Layer HALF noodles in a 13x9x2 baking dish; spread with HALF ricotta filling; add HALF mozzarella cheese and HALF meat sauce. Repeat. Sprinkle a couple cups of shredded cheddar cheese on top just to make it extra cheesy.
Bake at 375 for about 30 minutes. Serves 8 to 10.
1 lb italian sausage
1 clove garlic, minced
1 tbs chopped basil
1/2 tsp salt (add after tasting)
1 lb can tomatoes (whole with juice-don't drain)
12 oz cans tomato paste
Lasagna noodles (measure with pan to see how many)
2 eggs
3 cups ricotta cheese
1/2 cup grated parmesan cheese
2 tbs parsley flakes
1 tsp salt
Mozzarella cheese slices (also measure based on the pan size)
METHOD
Brown meat slowly, spoon off extra fat. Add next 5 ingredients and 1 cup water, if needed. Simmer for about 15 minutes or until thickened, stirring often.
Cook noodles in boiling, salted water until done, drain and rinse.
Beat eggs in medium bowl, add remaining ingredients except mozzarella.
Layer HALF noodles in a 13x9x2 baking dish; spread with HALF ricotta filling; add HALF mozzarella cheese and HALF meat sauce. Repeat. Sprinkle a couple cups of shredded cheddar cheese on top just to make it extra cheesy.
Bake at 375 for about 30 minutes. Serves 8 to 10.
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