When we first came to Portugal I had many surprises come out of my oven. Lemon bars with no layers. Cakes that wouldn't raise. Flat biscuits and the list goes on and on so here are a few helps for anyone who finds themselves at sea level or close.
1. Add 1/4 to 1/2 teaspoon of additional baking powder for each 3/4 teaspoon called for in your recipe
2. Add 1-3 tablespoons of additional sugar for each cup called for in each recipe.
3. Decrease liquid by 2-4 Tablespoons for each cup of liquid called for in the recipe
4. Cook leavened baked goods at 15 to 25 degrees lower than the temp called for at high altitudes and encrease cooking time by 5-8 minutes for every half hour. I read this but did not find it to be the case here.
5. Increase yeast by 30% in breads and rolls. Dough takes longer to rise.
6. Add 1-2 Tablespoons of shortening when baking a chocolate cake recipe.
Good Luck!
Tuesday, November 15, 2016
Lemon Dream Cookies
3 C flour
1 tsp basking soda
1/2 tsp salt
1 cup butter, softened
1 1/2 cups white sugar
2 eggs
1/4 cups lemon juice
1 lemon zest end
1/2 tsp vanilla extract
Sometimes if I want them to be very lemony I add a drop or two of lemon essential oil.
Preheat oven to 350
Whisk together the flour, baking soda, and salt in a bowl until thoroughly combined. In another bowl beat the butter and sugar until creamy, about 5 minutes, then beat in the eggs one at a time. Beat in the lemon juice,zest, vanilla and essential oil if using.
Gently fold in the flour mixture until just incorporated. Chill the dough for 30 minutes
Scoop about 1 1/2 teaspoons of dough and roll into a ball. Place on parchment paper covered cookie sheets about 2 inches apart.
Bake in preheated oven until the cookies are set and just beginning to brown at the edges. About 8 minutes. Cool on baking sheets for 1 minute before moving to cooking racks.
1 tsp basking soda
1/2 tsp salt
1 cup butter, softened
1 1/2 cups white sugar
2 eggs
1/4 cups lemon juice
1 lemon zest end
1/2 tsp vanilla extract
Sometimes if I want them to be very lemony I add a drop or two of lemon essential oil.
Preheat oven to 350
Whisk together the flour, baking soda, and salt in a bowl until thoroughly combined. In another bowl beat the butter and sugar until creamy, about 5 minutes, then beat in the eggs one at a time. Beat in the lemon juice,zest, vanilla and essential oil if using.
Gently fold in the flour mixture until just incorporated. Chill the dough for 30 minutes
Scoop about 1 1/2 teaspoons of dough and roll into a ball. Place on parchment paper covered cookie sheets about 2 inches apart.
Bake in preheated oven until the cookies are set and just beginning to brown at the edges. About 8 minutes. Cool on baking sheets for 1 minute before moving to cooking racks.
Chocolate Mousse Crunch Cake
2 eight inch round baked chocolate cake layers, cooled
1 recipe Chocolate Ganache, below
Crushed Heath bars of bag of chocolate covered Heath bits
1tsp. Unflavored gelatin
1 Tbl cold water
2 Tbl boiling water (heat in Microwave until boiling then measure)
1/2 C. Sugar
1/4 C. Unsweetened cocoa powder
1 C. Whipping cream
1 tsp vanilla
These cakes need to be cool or even frozen if you want to bake them way ahead.
In a cup or small bowl mix gelatin and cold water and let stand for 1 minute. Bring water to a boil in microwave and measure 2 Tbl into the gelatin mixture. Mix then allow to cool a bit.
In a mixing bowl combine cocoa powder sugar whipping cream and vanilla. Beat until peaks form but not too stiff. Mix in gelatin and refrigerate for 30 minutes.
Prepare Ganache.
Make sure the cakes are even, slicing off any extra. Place the first layer on the cake plate and spread half of the whipped mousse mixture over the cake. Sprinkle with Heath bits. Place the second layer on top. Spoon Ganache over the top layer allowing it to drip down the sides. Sprinkle the additional Heath bits on top of the Ganache. The cake is now ready but will be better if it is chilled slightly.
Ganache
Grate or chop finely 1 cup of Dark or bitter chocolate, put 2 cups of heavy cream in a saucepan and bring jut to a boil. Do not let it boil but the minute it starts take it off the stove. Pour the cream over the chocolate and stir until well incorporated. That's it. There you have Ganache.
1 recipe Chocolate Ganache, below
Crushed Heath bars of bag of chocolate covered Heath bits
1tsp. Unflavored gelatin
1 Tbl cold water
2 Tbl boiling water (heat in Microwave until boiling then measure)
1/2 C. Sugar
1/4 C. Unsweetened cocoa powder
1 C. Whipping cream
1 tsp vanilla
These cakes need to be cool or even frozen if you want to bake them way ahead.
In a cup or small bowl mix gelatin and cold water and let stand for 1 minute. Bring water to a boil in microwave and measure 2 Tbl into the gelatin mixture. Mix then allow to cool a bit.
In a mixing bowl combine cocoa powder sugar whipping cream and vanilla. Beat until peaks form but not too stiff. Mix in gelatin and refrigerate for 30 minutes.
Prepare Ganache.
Make sure the cakes are even, slicing off any extra. Place the first layer on the cake plate and spread half of the whipped mousse mixture over the cake. Sprinkle with Heath bits. Place the second layer on top. Spoon Ganache over the top layer allowing it to drip down the sides. Sprinkle the additional Heath bits on top of the Ganache. The cake is now ready but will be better if it is chilled slightly.
Ganache
Grate or chop finely 1 cup of Dark or bitter chocolate, put 2 cups of heavy cream in a saucepan and bring jut to a boil. Do not let it boil but the minute it starts take it off the stove. Pour the cream over the chocolate and stir until well incorporated. That's it. There you have Ganache.
Microwave Pralines
1 Tbl corn syrup (or maple syrup if you don't like GMO's)
1 1/2 Cup brown sugar
2/3 Cup heavy cream
1 1/2 Cups pecan halves
1 Teaspoon vanilla
1/8 teaspoon salt
2 Tablespoons butter
Mix all ingredients in a microwave safe bowl (glass) Microwave 4 minutes, stir. Microwave an additional 5 minutes. Let sit in the microwave an additional 1 minute.
Remove, mixture will be bubbling. Stir 3-4 minutes until mixture thickens
Spoon into individual bites on buttered pan - Cool.
1 1/2 Cup brown sugar
2/3 Cup heavy cream
1 1/2 Cups pecan halves
1 Teaspoon vanilla
1/8 teaspoon salt
2 Tablespoons butter
Mix all ingredients in a microwave safe bowl (glass) Microwave 4 minutes, stir. Microwave an additional 5 minutes. Let sit in the microwave an additional 1 minute.
Remove, mixture will be bubbling. Stir 3-4 minutes until mixture thickens
Spoon into individual bites on buttered pan - Cool.
Coconut yummies
These little bites are very much like Mounds candy bars only better, and fresher because they don't last long.
3 Cups of Coconut flakes
1 can os sweetened condensed milk
Mix coconut with the condensed milk. Mold into any shape. Add an almond if desired.
Dip in melted chocolate or ju St drizzle chocolate over the top. Sometimes I don't dip these and keep them in the freezer. Delicious!
3 Cups of Coconut flakes
1 can os sweetened condensed milk
Mix coconut with the condensed milk. Mold into any shape. Add an almond if desired.
Dip in melted chocolate or ju St drizzle chocolate over the top. Sometimes I don't dip these and keep them in the freezer. Delicious!
Saturday, October 8, 2016
Breeas Perfect Frosting
3 Tbl flour
1/2 Cup milk
1/2 Cup butter
1/2 Cup Granulated sugar
1 teaspoon vanilla extract or other flavor
Whisk together the flour and the milk. Heat in a small sauce pan on medium to low heat. Whisk continuously until it starts to thicken. Let it cook, while stirring with a rubber spatula, until you can start to see the bottom of the pan. Continue to cook until mixture has the consistency of thick pudding or paste.
Put mixture in the fridge and let it cool completely, it's fine if it stays in the fridge longenough to getchilly. You don´t want it warm at all. As it is cooling feel free to stir it occasionally to speed up the process and keep it from forming a crust on top.
With an electric mixer. beat the butter and the sugar for a minute or two until well combined and fluffy. While beating, add the thickened milk mixture and vanilla. Beat to combine and then scrape down the sides. Mixture will separate and look messy, keep beating! Continue beating until mixture comes together and is light and fluffy. About 7 - 8 minutes..Test with your fingers to see that all sugar granules are dissolved.
1/2 Cup milk
1/2 Cup butter
1/2 Cup Granulated sugar
1 teaspoon vanilla extract or other flavor
Whisk together the flour and the milk. Heat in a small sauce pan on medium to low heat. Whisk continuously until it starts to thicken. Let it cook, while stirring with a rubber spatula, until you can start to see the bottom of the pan. Continue to cook until mixture has the consistency of thick pudding or paste.
Put mixture in the fridge and let it cool completely, it's fine if it stays in the fridge longenough to getchilly. You don´t want it warm at all. As it is cooling feel free to stir it occasionally to speed up the process and keep it from forming a crust on top.
With an electric mixer. beat the butter and the sugar for a minute or two until well combined and fluffy. While beating, add the thickened milk mixture and vanilla. Beat to combine and then scrape down the sides. Mixture will separate and look messy, keep beating! Continue beating until mixture comes together and is light and fluffy. About 7 - 8 minutes..Test with your fingers to see that all sugar granules are dissolved.
Cream Cheese Pancakes
This recipe comes from Mellissa Sevigny and is low carb andgluten free. these are a little harder to cook than pancakes but are delicious.
2 oz cream cheese
2eggs
1 tsp granulated sugar substitute (I leave this out)
1/2 tsp cinnamon
Blend all ingredients in blender. let rest for 2 minutes
Pour 1/4 of the batter into a hot pan greased with butter
Cook for 2 minutes until golden,flip andcook 1 minute onthe other side. Repeat with the rest of the batter
Serve with sugar free syrup and/or fresh berries.
Wednesday, September 28, 2016
Homemade Thin Mint Cookies
These get rave reviews. They are not exactly like the Girl Scout variety but they are excellent! I made them good sized but you could make them smaller, Enjoy
3/4 Cup butter, room temperature
1 Cup granulated sugar
1 large egg, room temperature
1 tsp. Vanilla extract
1/4 tsp peppermint extract, or essential oil
1 1/2 cups all purpose flour
3/4 Cup butter, room temperature
1 Cup granulated sugar
1 large egg, room temperature
1 tsp. Vanilla extract
1/4 tsp peppermint extract, or essential oil
1 1/2 cups all purpose flour
1 tsp baking powder
3/4 cup unsweetened cocoa powder
1/8 tsp salt
In a large bowl using a hand-held mixer or stand mixer beat the butter for 1 minute on medium speed until completely smooth and creamy and light in color. Beat in the egg, vanilla, and peppermint on high speed. Scrape down sides and bottom of bowl as needed.
Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, slowly mix into the wet ingredients until combined.
Divide the dough into 2 equal parts. Roll each portion it onto a piece of parchment to about 1/4” thickness. Stack the pieces, with the parchment in between onto a baking sheet and refrigerate at least 1 hour. Chilling is mandatory. Chill up to 2 days - covered with plastic wrap.
Once chilled preheat oven to 350. Line 2 large baking pans with parchment paper or silicone baking mats. Remove one of the dough sheets from fridge and use a 2” round cutter, cut in circles. Transfer the cut cookie dough to the prepared baking sheet. Re-roll remaining dough and continue until all dough is used.
Bake for 7-8 minutes. The cookies will appear soft. Make sure you rotate the cookie sheet halfway through bake time. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before dipping in chocolate.
Chop your chocolate. Put in a microwave safe bowl and microwave for 1 minute. Your chocolate will not be melted . Now place this bowl into a larger bowl with warm water being careful not to get even a drop of water in the chocolate.. Stir this until the chocolate is completely melted this will take some time because the chocolate cannot get hot.
When the chocolate is melted stir in your peppermint a drop or two at a time. It should taste slightly less minty than you want it to be
Drop a cookie into the melted chocolate and make sure all of it gets covered. Use a fork to take the
cookie out. Tap the fork on the edge of the bowl to help extra chocolate drip off. I also slightly scrape the top so the chocolate is not too thick. Place the cookie on a piece of parchment paper until set. Let these set overnight so the flavor scan blend and you will have a marvelous cookie the next day. These store well in the fridge or freezer if they last that long!
3/4 cup unsweetened cocoa powder
1/8 tsp salt
In a large bowl using a hand-held mixer or stand mixer beat the butter for 1 minute on medium speed until completely smooth and creamy and light in color. Beat in the egg, vanilla, and peppermint on high speed. Scrape down sides and bottom of bowl as needed.
Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, slowly mix into the wet ingredients until combined.
Divide the dough into 2 equal parts. Roll each portion it onto a piece of parchment to about 1/4” thickness. Stack the pieces, with the parchment in between onto a baking sheet and refrigerate at least 1 hour. Chilling is mandatory. Chill up to 2 days - covered with plastic wrap.
Once chilled preheat oven to 350. Line 2 large baking pans with parchment paper or silicone baking mats. Remove one of the dough sheets from fridge and use a 2” round cutter, cut in circles. Transfer the cut cookie dough to the prepared baking sheet. Re-roll remaining dough and continue until all dough is used.
Bake for 7-8 minutes. The cookies will appear soft. Make sure you rotate the cookie sheet halfway through bake time. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before dipping in chocolate.
Chop your chocolate. Put in a microwave safe bowl and microwave for 1 minute. Your chocolate will not be melted . Now place this bowl into a larger bowl with warm water being careful not to get even a drop of water in the chocolate.. Stir this until the chocolate is completely melted this will take some time because the chocolate cannot get hot.
When the chocolate is melted stir in your peppermint a drop or two at a time. It should taste slightly less minty than you want it to be
Drop a cookie into the melted chocolate and make sure all of it gets covered. Use a fork to take the
cookie out. Tap the fork on the edge of the bowl to help extra chocolate drip off. I also slightly scrape the top so the chocolate is not too thick. Place the cookie on a piece of parchment paper until set. Let these set overnight so the flavor scan blend and you will have a marvelous cookie the next day. These store well in the fridge or freezer if they last that long!
Monday, September 26, 2016
Chewey Oatmeal Cookies
These are perfect crispy yet soft in the middle oatmeal cookies. They are easy andeveryone loves them.
1 Cup butter, softened
1Cup white sugar
1 Cup brown sugar, firmly packed
2 eggs
2 teaspoons maple flavoring
2 cups flour
2 cups quick oats ( I use regular and wizz them in the blender or processor until they are not whole)
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup raisins or dried cranberries
Optional: chocolate chips, chopped pecans etc.
Cream butter and sugar until light and fluffy. Add eggs, maple and beat well.
In a seperate bowl combine flour, oats, baking soda, cinnamon and salt. Gradually add to creamed mixture andmix well. Add the raisins and drop by tablespoonfuls onto parchment paper.
Bakeat 350 for 9-10 minutes untiledges are lightly brown. Cool on pan for 1 minute before moving.
Makes about 18 large cookies.
1 Cup butter, softened
1Cup white sugar
1 Cup brown sugar, firmly packed
2 eggs
2 teaspoons maple flavoring
2 cups flour
2 cups quick oats ( I use regular and wizz them in the blender or processor until they are not whole)
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup raisins or dried cranberries
Optional: chocolate chips, chopped pecans etc.
Cream butter and sugar until light and fluffy. Add eggs, maple and beat well.
In a seperate bowl combine flour, oats, baking soda, cinnamon and salt. Gradually add to creamed mixture andmix well. Add the raisins and drop by tablespoonfuls onto parchment paper.
Bakeat 350 for 9-10 minutes untiledges are lightly brown. Cool on pan for 1 minute before moving.
Makes about 18 large cookies.
Thursday, September 22, 2016
Caramel Apple Pie
This pie is a little more work but WOW. It tastes like a caramel apple on a stick but creamy and more.....well everything. I love this recipe.
pie crust dough for 1 double crust pie.
6 cups pealed, sliced apples (I prefer Granny Smith)
1/2 cup packed light brown sugar
1/2 cup regular white sugar
1/4 cup all purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 tablespoon lemon juicee
1 teaspoon vanilla
4 Tablespoons heavy cream (or 3Tbl milk & 1 Tbl butter)
4 Tablespoons butter
Peel and slice apples. Sprinkle with lemon juice.
Add all other ingredients to a skillet heat slowly and mix until combined nicely. Add apples and and cook for approximately 8 minutes give or take until apples soften just a little. Put this mixture in bottom crust. Add top crust andBake at 450 for 15 minutes - turn oven down to 350 andbake for an additional 45 minutes. When done let set for 15 minutes before cutting to allow filling to set.
Alternate topping: Streusel topping
1/2 cup allpurpose flour
3 Tablespoons sugar
1 tablespoon butter
2 toffee bars
Combine flour and sugar. Mix in butter until coarse crumbs. Stir in the crushed toffee bars. Sprinkle over pie Add top crust. Brush with eaten egg white and sprinkle with sugar. Bake for 15 minutes. Reduce heat to 350 degrees and bake for 45 minutes more.
pie crust dough for 1 double crust pie.
6 cups pealed, sliced apples (I prefer Granny Smith)
1/2 cup packed light brown sugar
1/2 cup regular white sugar
1/4 cup all purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 tablespoon lemon juicee
1 teaspoon vanilla
4 Tablespoons heavy cream (or 3Tbl milk & 1 Tbl butter)
4 Tablespoons butter
Peel and slice apples. Sprinkle with lemon juice.
Add all other ingredients to a skillet heat slowly and mix until combined nicely. Add apples and and cook for approximately 8 minutes give or take until apples soften just a little. Put this mixture in bottom crust. Add top crust andBake at 450 for 15 minutes - turn oven down to 350 andbake for an additional 45 minutes. When done let set for 15 minutes before cutting to allow filling to set.
Alternate topping: Streusel topping
1/2 cup allpurpose flour
3 Tablespoons sugar
1 tablespoon butter
2 toffee bars
Combine flour and sugar. Mix in butter until coarse crumbs. Stir in the crushed toffee bars. Sprinkle over pie Add top crust. Brush with eaten egg white and sprinkle with sugar. Bake for 15 minutes. Reduce heat to 350 degrees and bake for 45 minutes more.
Friday, September 9, 2016
Chocolate Oatmeal No Bake Cookies
My Darling Sydnee (granddaughter) makes these all the time and sometimes Jace (grandson) leaves her one
1/2 cup butter
2 cups sugar
1/2 cup milk
4Tbl cocoa
3 1/2 c Auick cooking Oats
2 Teaspoons Vanilla
1/2 cup peanut butter
Put first 4 ingredients in a saucepan. Bring to a rolling boil. Boil 1 minute. Stir in Peanut butter and other ingredients.
Drop by spoonfulls on waxed/parchment paper - Cool until set
1/2 cup butter
2 cups sugar
1/2 cup milk
4Tbl cocoa
3 1/2 c Auick cooking Oats
2 Teaspoons Vanilla
1/2 cup peanut butter
Put first 4 ingredients in a saucepan. Bring to a rolling boil. Boil 1 minute. Stir in Peanut butter and other ingredients.
Drop by spoonfulls on waxed/parchment paper - Cool until set
Caramel Apple Pie
My husband who loves all things Pie says this is the best pie he has ever eaten. Worth the effort for reviews like that from him
4 cups Granny Smith Apples, peeled and sliced
1/3 cup brown sugar
2 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
pinch of salt
2 Tablespoons butter
1 Tablespoon cornstarch
egg wash (beaten egg and 2 Tablespoons milk)
In a frying or saute pan melt butter, add brown sugar, cinnamon and nutmeg, and salt. Add apples and cornstarch cook until apples are starting to get tender and sugar and juice from apples begins to thicken.
Put in a pie shell. Cover with another crust. Brush top with egg wash and Bake at 375
30-45 minutes until top of crust is dark golden color.
4 cups Granny Smith Apples, peeled and sliced
1/3 cup brown sugar
2 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
pinch of salt
2 Tablespoons butter
1 Tablespoon cornstarch
egg wash (beaten egg and 2 Tablespoons milk)
In a frying or saute pan melt butter, add brown sugar, cinnamon and nutmeg, and salt. Add apples and cornstarch cook until apples are starting to get tender and sugar and juice from apples begins to thicken.
Put in a pie shell. Cover with another crust. Brush top with egg wash and Bake at 375
30-45 minutes until top of crust is dark golden color.
Candidas Chocolate Mousse
this stuff has NO sugar but tastes like a candy bar.
1 1/2 bars (lg) dark chocolate cooking chocolate
5 Tablespoons butter
6 eggs seperated
Melt chocolate and butter
Beat egg whites until stiff then beat some more until very,very stiff
beat egg yolks until blended andyellow color. add to chocolate.
Gently fold in egg whites.
Refrigerate.
Moist and Tender Chicken Breasts
this is so simple but works every time and the chicken is moist and delicious.
Ingredients:
1 to 4 boneless, skinless chicken beasts of similiar size
Salt
Pepper
1-2 Tablespoons butter or olive oil
Pound the chicken breasts with a glass, or jar or anything else that will not tear the breast.
Lightly salt and pepper
Heat frying panb to medium high, when it is hot add the butter and coat the pan. Add the chicken and cook for about 1 minute to brown, slightly. Turn the chicken and turn the heat to low.
Cover the pan with a lid and cook for ten minutes. Do not lift the lid.
After 10 minutes turn off the heat and allow to sit covered in the pan for an additional 10 minutes.
Remove the lid and check for doneness. ( thermometer at 165)
Ingredients:
1 to 4 boneless, skinless chicken beasts of similiar size
Salt
Pepper
1-2 Tablespoons butter or olive oil
Pound the chicken breasts with a glass, or jar or anything else that will not tear the breast.
Lightly salt and pepper
Heat frying panb to medium high, when it is hot add the butter and coat the pan. Add the chicken and cook for about 1 minute to brown, slightly. Turn the chicken and turn the heat to low.
Cover the pan with a lid and cook for ten minutes. Do not lift the lid.
After 10 minutes turn off the heat and allow to sit covered in the pan for an additional 10 minutes.
Remove the lid and check for doneness. ( thermometer at 165)
Friday, August 26, 2016
"They're the Bomb!" Brownies
These are the perfect fudgy brownies! Nothing Cakey here.
1 Cup butter, melted
2 cups white sugar
1 cup brown sugar
1 Tbl. Vanilla Extract
4 eggs
11/2 cups all purpose flour
1 cup unsweetened cocoa powder
1 tsp salt
1/2 tsp baking soda
optional: 1 cup semisweet chocolate chips or nuts, or not
Preheat oven to 350 (175 C) Lightly grease a 9 x 13 pan.
Combine: butter, sugars, andvanillaina meduim bown.. Add eggs and mix well.
Combine: flour, cocoa powder, and salt in a bowl and stir. Add to butter mixture and mix well. Add the chocolate chips. Spread batter into prepared baking pan.
Bake until fork incerted comes out clean approx 35 to 40 minutes. Cool on wire rack before cutting. Yum! enjoy
1 Cup butter, melted
2 cups white sugar
1 cup brown sugar
1 Tbl. Vanilla Extract
4 eggs
11/2 cups all purpose flour
1 cup unsweetened cocoa powder
1 tsp salt
1/2 tsp baking soda
optional: 1 cup semisweet chocolate chips or nuts, or not
Preheat oven to 350 (175 C) Lightly grease a 9 x 13 pan.
Combine: butter, sugars, andvanillaina meduim bown.. Add eggs and mix well.
Combine: flour, cocoa powder, and salt in a bowl and stir. Add to butter mixture and mix well. Add the chocolate chips. Spread batter into prepared baking pan.
Bake until fork incerted comes out clean approx 35 to 40 minutes. Cool on wire rack before cutting. Yum! enjoy
Tuesday, July 26, 2016
Enchilada Sauce
I couldn't get any kindof enchilada sauce in Portugal so I scrounged through the cupboards and came up with this concotion and it was delicious.
3 Tablespoons flour
7 Tablespoons chili Powder
1 1/2 teaspoons garlic powder
1/2 teaspoon oregano
4 cups chicken, beef or vegetable broth (in portugal I used creamy vegetable soup)
heat oil add flour and stir 1 minute. stir in remaining seasonings. Gradually add the broth, stirring constantly to remove lumps. Simmer 15 to 20 minutes. thin if necessary. Use as you would any enchilada sauce.
3 Tablespoons flour
7 Tablespoons chili Powder
1 1/2 teaspoons garlic powder
1/2 teaspoon oregano
4 cups chicken, beef or vegetable broth (in portugal I used creamy vegetable soup)
heat oil add flour and stir 1 minute. stir in remaining seasonings. Gradually add the broth, stirring constantly to remove lumps. Simmer 15 to 20 minutes. thin if necessary. Use as you would any enchilada sauce.
Sweet and Sour Chicken Wings
This takes a bit of time but the results are so worth it. I usually make a triple batch and freeze the wings without the sauce. then it is just a matter of combining the sauce and baking for a wonderful appetizer or as the main dish.
14 Chicken wings, cut in sections at the joints, tips discarded
beat an egg. Roll the wings in egg and then in cornstarch.
Brown in oil and place in baking dish.
Mix and pour over wings:
1/2 cup chicken broth
1/4 cup Ketchup
3/4 cup sugar
3/8 cup vinegar (balsamic is good)
1 Tablespoon Soy sauce
Bake 325 for 1 hour - just as good the second day
14 Chicken wings, cut in sections at the joints, tips discarded
beat an egg. Roll the wings in egg and then in cornstarch.
Brown in oil and place in baking dish.
Mix and pour over wings:
1/2 cup chicken broth
1/4 cup Ketchup
3/4 cup sugar
3/8 cup vinegar (balsamic is good)
1 Tablespoon Soy sauce
Bake 325 for 1 hour - just as good the second day
Earthquake Cake
I generally don´t use cake mixes but this is a fun and yummy cake and not hard to do.
1 box german chocolate cake mix ( could use plain chocolate)
1/3 cup oil
3 eggs
1 1/2 cup water
2/3 cup coconut
1/2 cup pecans
1/2 cup butter
8 oz cream cheese
1 lb powdered sugar
1 cup chocolate chips
Oven 350 - lightly spray 9" x 13" pan. Sprinkle coconut, chocolate chips andpecans in the pan.
Mix cake mix with oil, eggs and water using a spatula or handmixer onlow.
Pour cake mix on top of choc chip, nut layer.
In a saucepan melt butter and chream cheese. Beat in 1 lb powdered sugar.
Spread this mixture on top of the second layer and swirl into cake mix using a knife.
Bake at 350 -45 minutes. It is donewhen it does not wobble in the pan if you shake it
1 box german chocolate cake mix ( could use plain chocolate)
1/3 cup oil
3 eggs
1 1/2 cup water
2/3 cup coconut
1/2 cup pecans
1/2 cup butter
8 oz cream cheese
1 lb powdered sugar
1 cup chocolate chips
Oven 350 - lightly spray 9" x 13" pan. Sprinkle coconut, chocolate chips andpecans in the pan.
Mix cake mix with oil, eggs and water using a spatula or handmixer onlow.
Pour cake mix on top of choc chip, nut layer.
In a saucepan melt butter and chream cheese. Beat in 1 lb powdered sugar.
Spread this mixture on top of the second layer and swirl into cake mix using a knife.
Bake at 350 -45 minutes. It is donewhen it does not wobble in the pan if you shake it
Cilantro Tomatilla RanchDressing
This is my daughter Mellonees Recipe and it is yummy!
2 Tbl Parsley, chopped
1 tsp. dried dill
1 tsp. onion powder
1/2 tsp. pepper
8 oz. salsa Verde
2 med. cloves garlic
3/4 cup mayonnaise
374 cup sour cream
1/4 cup cilantro
lime juice
1/4 tsp. tobasco.
Add everything except parsley, and cilantro to blender and mix well. Add parsley and cilantro and blend until pieces are small but not totally blended in. Serve the salad with lime juice or limeon the side.
2 Tbl Parsley, chopped
1 tsp. dried dill
1 tsp. onion powder
1/2 tsp. pepper
8 oz. salsa Verde
2 med. cloves garlic
3/4 cup mayonnaise
374 cup sour cream
1/4 cup cilantro
lime juice
1/4 tsp. tobasco.
Add everything except parsley, and cilantro to blender and mix well. Add parsley and cilantro and blend until pieces are small but not totally blended in. Serve the salad with lime juice or limeon the side.
Gales Bread Pudding
This is an old fashioned recipe thatalwaysgets ravesfrom my husband. Theday old bread forms a spongy layer with a thick custard at the bottom when baked in a glass bowl. The raisins, when used, swell, and are a sweet delight.
I usually double or triple this recipe because it gets better the second day in the fridge.
6 slices day old bread (approx 2 generous cups)
2 Tablespoons melted butter
1/2 cup raisins
4 eggs, well beaten
2 cups milk
3/4 cup brown sugar
1 teaspoon or more cinnamon
1 teaspoon vanilla
put bread and raisins in a glassbowl. Combine all other ingredients and mix well.
Pour the liquid over the bread. BAKE at 350 for 45 minutes or longer. Stick a knife in the middle and if there is milk about an inch down it needs to bake longer. I bake mine from 45 to 75 minutes. the top will usually be a dark brown.
*Place bowl in a pan with about an inch of water in it to bake - helps the custard form.
I usually double or triple this recipe because it gets better the second day in the fridge.
6 slices day old bread (approx 2 generous cups)
2 Tablespoons melted butter
1/2 cup raisins
4 eggs, well beaten
2 cups milk
3/4 cup brown sugar
1 teaspoon or more cinnamon
1 teaspoon vanilla
put bread and raisins in a glassbowl. Combine all other ingredients and mix well.
Pour the liquid over the bread. BAKE at 350 for 45 minutes or longer. Stick a knife in the middle and if there is milk about an inch down it needs to bake longer. I bake mine from 45 to 75 minutes. the top will usually be a dark brown.
*Place bowl in a pan with about an inch of water in it to bake - helps the custard form.
Monday, March 28, 2016
Simple Garlic Shrimp
Ingredients:
1 1/2 Tbl. olive oil
1 pound shrimp, peeled and deveined
salt to taste
6 cloves, garlic, finely minced
1/4 tsp red pepper flakes
3 Tbl. lemon juice
1 Tbl caper brine
1 1/2 teaspoons cold butter
1/3 cup chopped Italian flat leaf parsley, divided
1 1/2 Tbl cold butter.
1. Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
2. Season shrimp with salt, cook and stir until shrimp begin to turn pink, about 1 minute.
3. Stir in garlic and red pepper flakes, cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 tsp. cold butterand half the parsley.
4. Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 Tbl cold butter. Cook and stir until all this butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
5. Remove the shrimp with a slotted spoon and transfer to a bowl continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes, Season with salt to taste.
6. Serve shrimp topped with the pan sauce. Granish with remaining parsley.
1 1/2 Tbl. olive oil
1 pound shrimp, peeled and deveined
salt to taste
6 cloves, garlic, finely minced
1/4 tsp red pepper flakes
3 Tbl. lemon juice
1 Tbl caper brine
1 1/2 teaspoons cold butter
1/3 cup chopped Italian flat leaf parsley, divided
1 1/2 Tbl cold butter.
1. Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
2. Season shrimp with salt, cook and stir until shrimp begin to turn pink, about 1 minute.
3. Stir in garlic and red pepper flakes, cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 tsp. cold butterand half the parsley.
4. Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 Tbl cold butter. Cook and stir until all this butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
5. Remove the shrimp with a slotted spoon and transfer to a bowl continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes, Season with salt to taste.
6. Serve shrimp topped with the pan sauce. Granish with remaining parsley.
Saturday, February 13, 2016
Fudge Like See's
In a bowl place
2 large (7oz) Hershey bars, broken
2 regular packages semi sweet choc chips
1cube butter
1reg jar marshmallow cream
In a pan boil for 4 minutes stirring constantly
1can evaporated milk
3cups sugar
Pour over bowl with chocolate etc, stir until blended. Pour into pan lined with waxed paper. Refrigerate. Until completely cool. Take out of pan and cut
2 large (7oz) Hershey bars, broken
2 regular packages semi sweet choc chips
1cube butter
1reg jar marshmallow cream
In a pan boil for 4 minutes stirring constantly
1can evaporated milk
3cups sugar
Pour over bowl with chocolate etc, stir until blended. Pour into pan lined with waxed paper. Refrigerate. Until completely cool. Take out of pan and cut
Shrimp Ceviche
4 pounds raw tiger shrimp
Juice of 6 limes
Juice of 4 lemons
4 tomatoes , seeded and chopped
1 cucumber peeled, seeded, and chopped
Cilantro to taste
2 avocados
1 tsp. Olive Oil
1/4 tsp. Ground pepper
Peel, devein and cut shrimp in 1/2 to 3/4 in pieces. Spread on a glass baking dish. Pour lemon and lime juice over shrimp. Toss well and refrigerate for 2 hours, mixing occasionally. The acid in the lemons and limes will cook the shrimp. ?Toss prepared shrimp with remaining ingredients and refrigerate 1 hour or longer up to overnight. Serve cold with tortilla chips.
Juice of 6 limes
Juice of 4 lemons
4 tomatoes , seeded and chopped
1 cucumber peeled, seeded, and chopped
Cilantro to taste
2 avocados
1 tsp. Olive Oil
1/4 tsp. Ground pepper
Peel, devein and cut shrimp in 1/2 to 3/4 in pieces. Spread on a glass baking dish. Pour lemon and lime juice over shrimp. Toss well and refrigerate for 2 hours, mixing occasionally. The acid in the lemons and limes will cook the shrimp. ?Toss prepared shrimp with remaining ingredients and refrigerate 1 hour or longer up to overnight. Serve cold with tortilla chips.
Friday, January 1, 2016
Heavy Cream Substitute
3/4 C milk
1/3 C butter
Gently melt butter over low heat. Add one tablespoon of the melted butter to the cold milk. Repeat this process a couple of times. Add remaining butter and mix until thick. Makes 1 C. of heavy cream
To use: shake well.
Not your average Peanut butter cookie
This is a lovely Big cookie. and freezes well so you can always have a treat waiting for grandkids.
3/4 C. peanut butter
1/4 C coconut oil
1/4 C. butter
1 1/4 C. firmly packed brown sugar
1/4 C. whole milk
2 tsp vanilla
1 egg
2 C. flour
1 tsp soda
1 tsp baking powder
Pre heat oven to 350 - Combine wet ingredients. Combine dry ingredients. Add flour mixture to butter mixture. Put in freezer 1 hour. Use 1/4 cup scoop to measure then roll into balls. Place 2" apart on parchment paper. Bake 7 Minutes rotate pan and bake 5 minutes more. Remove from oven. Slide parchment paper onto rack. Let sit 2 minutes. Press with potato masher for markings.
3/4 C. peanut butter
1/4 C coconut oil
1/4 C. butter
1 1/4 C. firmly packed brown sugar
1/4 C. whole milk
2 tsp vanilla
1 egg
2 C. flour
1 tsp soda
1 tsp baking powder
Pre heat oven to 350 - Combine wet ingredients. Combine dry ingredients. Add flour mixture to butter mixture. Put in freezer 1 hour. Use 1/4 cup scoop to measure then roll into balls. Place 2" apart on parchment paper. Bake 7 Minutes rotate pan and bake 5 minutes more. Remove from oven. Slide parchment paper onto rack. Let sit 2 minutes. Press with potato masher for markings.
Missionary Peanut Butter Cookies
Missionaries, especially those who go foreign love this cookie. It reminds them of home. This cookie is rich and chewey and so easy!
1 C. Brown Sugar
1 C. White Sugar
1 C. Crisco ( I don't use the stuff I use coconut oil or butter or 1/2 and 1/2)
1 C. Peanut butter
1/2 tsp salt
2 eggs
1 tsp vanilla
2 tsp baking soda
2 C. flour
Combine brown sugar, white sugar, crisco or butter, beat until well blended. Add eggs and vanilla.
Combine flour, salt, and soda and mix with sugar mixture. Roll into balls and place on a parchment lined cookie sheet- don't mash. Bake at 350 11-13 minutes, just til edges start to brown. Gently slide parchemnt to cooling rack. Cookies are fragile until cool.
1 C. Brown Sugar
1 C. White Sugar
1 C. Crisco ( I don't use the stuff I use coconut oil or butter or 1/2 and 1/2)
1 C. Peanut butter
1/2 tsp salt
2 eggs
1 tsp vanilla
2 tsp baking soda
2 C. flour
Combine brown sugar, white sugar, crisco or butter, beat until well blended. Add eggs and vanilla.
Combine flour, salt, and soda and mix with sugar mixture. Roll into balls and place on a parchment lined cookie sheet- don't mash. Bake at 350 11-13 minutes, just til edges start to brown. Gently slide parchemnt to cooling rack. Cookies are fragile until cool.
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