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Statistics |
| Unique Visitors: 0 |
| Total Unique Visitors: 19013 |
| Visitors Out: 592 |
| Total Visitors Out: 2286 |
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| Peppermint Chiffon Pie with Gingerbread Crust |
| 2009-12-01 02:49:00 |
This is a great holiday recipe. It really tastes like christmas! Try and you will see what I mean.Ingredients for Gingerbread Crust2 1/2 cups flour 1/2 tsp baking soda 1/4 tsp baking powder 1/4 cup melted unsalted butter (1/2 stick) 1/4 cup dark brown sugar 2 tsp ginger 2 tsp cinnamon 1 tsp ground cloves 1/4 tsp fine pepper 1/2 tsp salt 1/4 cup unsulfured molasses a dash of waterDirections for Crust1. Mix flour, baking powder, and baking soda in a bowl.2. In a separate bowl beat together the butter and brown sugar with spices and salt. Beat in the eggs and molasses. Slowly beat in the flour. Add the water. Refrigerate the mixture for 1 hour.3. Preheat to 350F. Roll out dough onto a floured surface until large enough for a pie dish. Pla...
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| Marshmallows |
| 2009-11-30 23:04:00 |
Ingredients4 packets of unflavored gelatin (3 tbsp + 1.5 tsp)3 cups sugar1 1/4 cups corn syrup1/4 tsp salt2 tsp vanilla extract1 1/2 cups powdered sugarvegatable oilDirections1. Brush a 9x13 glass dish with oil, cover with parchment paper on the bottom, and the edges. Brush oil onto parchment paper and sprinkle powdered sugar over the top.2. Put sugar, syrup, salt, and 3/4 cup water in a saucepan and boil, stirring until 238F using a candy thermometer.3. In another bowl mix gelatin with 3/4 cup water. Sit 5 min.4. Mix gelatin with syrup on high speed 15-20 minutes until stiff peaks form. Pour into glass dishes. Let sit 3 hours.5. Cover mixture with powdered sugar over the top. Sift a little bit of powdered sugar onto a work surface. Remove the marshmallow molds, cover a knife lightly with ...
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| Baked Mac and Cheese |
| 2009-11-29 19:31:00 |
Ingredients1 cup half and half2 cups shredded cheddar2 1/2 cups medium macaroni shells1 tbsp paprika1/2 tbsp salt1/2 cup bread crumbsDirections1. Boil shells with salt in water until soft. Strain.2. In a saucepan heat the rest of the ingredients until a thick sauce forms.3. Mix shells with sauce, and cover with bread crumbs.4. Preheat oven to 350F. Bake 30 min....
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| Gingerbread cookies |
| 2009-11-27 22:08:00 |
Ingredients6 cups flour1 tsp baking soda1/2 tsp baking powder1 cup melted unsalted butter (2 sticks)1 cup dark brown sugar4 tsp ginger4 tsp cinnamon1 1/2 tsp ground cloves1 tsp fine pepper1 1/2 tsp salt1 cup unsulfured molassesIcingBaker's fine sugar2 large eggsDirections1. Mix flour, baking powder, and baking soda in a bowl.2. In a separate bowl beat together the butter and brown sugar with spices and salt. Beat in the eggs and molasses. Slowly beat in the flour. Refrigerate the mixture for 1 hour.3. Preheat to 350F. Roll out dough onto a floured surface until 1/4 inch thick. Cut out shapes with a cookie cutter. Lay cookies on a baking sheet with parchment paper. Refrigerate 15 min. Bake 14 min. Let cool. Add icing, and top with fine sugar. ...
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| Icing |
| 2009-11-27 22:00:00 |
Ingredients2 egg whites4 cups confectioners sugar1 juiced lemonDirectionsBeat egg whites until stiff. Add sugar and lemon juice, beat 1 minute. If too thin add sugar, if too thick add egg whites. Keeps for 3 days in the refrigerator....
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| Quiche Lorraine |
| 2009-11-16 22:11:00 |
Pastry1 1/2 cups all-purpose flour1tsp salt1/4 tsp sugar1 stick cold butter cut into small pieces1/4 cup ice waterFilling6 slices of cooked bacon cut into small pieces3 eggs1 1/2 cups Crème fraîche or whipping cream or half and half1/2 tsp saltpinch of pepperpinch of nutmeg2 tbsp dill(1 cup of grated swiss cheese if making Quiche au Fromage de Gruyère)Directions1. Prepare the pastry. Mix flour, salt, sugar, shortening and butter in food processor. Slowly add ice water. Let sit in the refrigerator 30 minutes. Roll into a circle big enough for a pie pan. Fill pie pan, then cover with foil and baking beans. Bake at 400F 10 minutes. Remove foil and beans and cook 5-7 more minutes.2. Whisk all of the ingredients for the filling and fill the pan. Bake at 375F for 30-40 minutes. ...
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| Pumpkin Pie |
| 2009-11-15 00:19:00 |
Pâte Brisée1 1/4 cups flour 1 tsp salt 1 tbsp sugar 1/2 cup (1 stick) butter 1/8 cup ice water Pumpkin Filling3 eggs 2 cups pumpkin purée (canned or pure pumpkin) 1/2 cup heavy whipping cream 1/2 cup brown sugar 1 tsp cinnamon 1/8 tsp ground cloves 1/2 tsp salt Cream Topping - see Crème Chantilly Directions1. Prepare the pie shell. Put flour, salt, and sugar into the food processor until mixed. Add butter until the mixture looks like coarse meal. Pour 1/4 cup ice water slowly, do not process more than 30 seconds. Wrap into a ball in plastic wrap, refrigerate for 1 hour. Roll the dough onto a floured surface into a circle big enough to fit the pie dish. Transfer to pie pan. Cover with plastic wrap and let si...
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| Apple Pie |
| 2009-11-14 22:20:00 |
Ingredients:Pâte Brisée2 1/2 cups flour1 tsp salt2 tbsp sugar1 cup (2 sticks) butter1/4 cup ice waterFilling6 large peeled, cored, and sliced to 1/4" green apples1/4 cup sugar1/4 cup brown sugar1 tbsp lemon juice3/4 tsp cinnamon1/4 tsp nutmeg1/4 tsp salt2 tbsp butter2 tbsp flourCream Topping - see Crème Chantilly or use Vanilla Ice CreamDirections1. Combine apples in a large bowl with sugars, lemon juice, cinnamon, nutmeg, & salt. Mix, let sit for 1-2 hours.2. While waiting, prepare the pie shell. Put flour, salt, and sugar into the food processor until mixed. Add butter until the mixture looks like coarse meal. Pour 1/4 cup ice water slowly, do not process more than 30 seconds.3. Divide dough in half and wrap into a ball in plastic wrap, refrigerate for 1 hour.4. Roll 1/...
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| Avocado Snack |
| 2009-11-13 18:41:00 |
This is one of my most favorite healthy food snacks. All you do is halve an avocado, mash up the insides and add about 1 tbsp of your choice of vinegar ( I used cane vinegar) with a tsp olive oil, some salt to taste, and a squirt of lime! Goes great as a side dish also....
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| Crème fraîche or chantilly |
| 2009-11-10 21:21:00 |
Crème fraîche is used in a variety of french recipes, so it is important to know how to prepare it. Try to use the least pasturized ingredients you can find.2 cups heavy cream 3 tbps buttermilkWarm heavy cream to body temp on low heat. remove from heat and add buttermilk. stir. let sit 24 hours at room temp, then let sit 24 hours in the refrigerator. The cream should keep for about 10 days in the refrigerator! Pretty easy!Sugar can also be added to the cream for toppings on pastries, or you can use Crème chantilly instead.1 cup heavy whipping cream1 tablespoon powdered sugar1 teaspoon vanilla extractBeat whipping cream at high speed until foamy. Slowly add sugar, beating until soft peaks form. Fold in the vanilla. ...
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