Burnt Butter Brownies by Kori
20 Aug 2013 Leave a comment
1 1/4 sticks butter, cut into 1 inch pieces
1 1/4 cup sugar
3/4 cup unsweeteneb cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
2 eggs
1/3 cup plus 1 Tbls flour
1 cup walnut or pecan pieces
Position bottom rack in bottom third of oven and preheat to 325degrees.
Line 8×8 inch pan with foil, pressing against sides of pan and leaving 2 inches overhang. Coat foil with non-stick cooking spray.
Melt butter in a saucepan over medium heat; cook until butter stops foaming and brown bits form, stirring often, for about 5 minutes. Remove from heat and add sugar, cocoa, 2 teaspoons water, vanilla, and salt. Stir to blend, then let cool for 5 minutes. Add eggs to the warm mixture, one at a time, stirring vigorously to blend. Add flour and stir to blend, then beat vigorously for 60 strokes. Stir in nuts and pour into prepared pan.
Bake 25 minutes. Cool in pan on wire rack. Use foil to lift out when completely cool.
Brown Sugar Pound Cake w/ Caramel Drizzle
18 Aug 2013 Leave a comment
in Desserts
1 1/2 cups butter, softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 8 ounce bag of toffee bits
1 cup pecans, chopped
Preheat oven to 325 degrees. Spray a 12 cup Bundt pan with nonstick baking spray with flour. Set aside.
Beat the butter until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat until just combined. Stir in toffee bits and pecans.
Spoon batter into prepared pan.
Bake 75-85 minutes, or until toothpick comes out clean when inserted in middle.
Remove from oven and let cool in pan 30 mins.
Remove from pan and cool completely on wire rack.
Easy Caramel Drizzle Sauce
1 14 ounce can sweetened condensed milk
1 cup brown sugar, packed
2 tablespoons butter
1/2 teaspoon vanilla extract
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking constantly.
Reduce heat, and simmer for 5 minutes, whisking constantly.
Remove from heat; whisk in butter and vanilla. Drizzle over cake while hot as it will harden a bit as it cools.
Pina Colada Cake
17 Aug 2013 Leave a comment
in Desserts
Preheat oven to 350 degrees
Grease and flour a Bundt cake pan
Cake:
8 oz can crushed pineapple in juice, drained
1 box yellow cake mix
½ cup canned cream of coconut
½ cup sour cream
4 eggs
1/3 cup canola oil
1/3 cup water
Syrup:
¼ cup each sugar, water and light rum
Glaze:
¼ cup cream of coconut
1 3oz package cream cheese
Cake: Spoon drained pineapple over the bottom of the bundt pan. Mix the remaining cake ingredients in a large mixing bowl and beat on medium speed for 2 minutes. Put into pan and bake for 55 minutes, or until toothpick comes out clean.
Syrup: While cake bakes, combine sugar and water in small saucepan and boil for 2 minutes; stir in the rum and boil one minute more. Remove from heat and all to cool.
When cake is done, remove from oven and immediately prick with a fork at 1-inch intervals all around. Slowly pour syrup all over cake, allowing to run into fork holes and around edges of pan. Let cake cool in pan for 30 minutes, then turn out onto wire rack to cool completely.
Glaze: In a small bowl, gradually beat cream of coconut into cream cheese until smooth and spoon over cooled cake.
This is a favorite at parties!!
Grandma Barb’s Creamed Corn
17 Aug 2013 Leave a comment
in Veggies
16 oz bag frozen corn, thawed
8 oz whipping cream
8 oz milk
1 teaspoon salt
6 teaspoon sugar
1/8 teaspoon cayenne pepper
2 Tablespoon butter, melted
3 Tablespoon flour
Blend the butter and flour together in a small cup and set aside. Combine all other ingredients in a saucepan and bring to gentle boil; simmer for 5 minutes. Add butter and flour mixture to corn and stir well. Continue to simmer another 5-10 minutes to allow to thicken up. Serve hot.
Cream of Mushroom Soup
17 Aug 2013 Leave a comment
in Soup's On! Tags: Mushroom
Cream of Mushroom Soup
6-8oz fresh button mushrooms
6-8oz fresh cremini (or porcini) mushrooms 1 tablespoon good olive oil
1 stick, plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
1/4 cup all-purpose flour
½ cup dry white wine
1 cup half-and-half
1 cup heavy cream Clean the mushrooms by wiping them with a dry paper towel. Don’t wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside. To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom STEMS, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
Meanwhile, in another large pot, heat the stick of butter and add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 ½ teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and season with salt and pepper, to taste, and heat through but do not boil. Serve hot!
Pasta, Peas and Pancetta
17 Aug 2013 Leave a comment
in Entrees, Pasta Tags: bacon, Olive oil, Pancetta, Pasta
- 1/4 cup Extra virgin olive oil
- 4 ounce pancetta
- 2 garlic cloves
- 1 bunch green onion (whites and about 2 inches of greens thinly sliced)
- 10 oz box frozen peas, thawed
- salt and pepper, to taste
- 1 pound spaghetti
- 1/2 cup Parmesan cheese
My World Famous Spin Dip
17 Aug 2013 Leave a comment
in Appetizers/Snacks Tags: Cheese, Monterey Jack, Olive oil, Spinach
2 tablespoons Extra Virgin Olive Oil
1 medium onion, chopped fine
1 small jalapeno, chopped 1 (10oz) box frozen spinach, thawed and squeezed dry 2 cups grated Montery Jack cheese/Cheddar cheese blend 8 oz cream cheese, cut into blocks 1 cup half-and-half 4 oz can sliced black olives 2 tablespoons VOM FASS Vinagre Viejo Spanish 12year red wine vinegar or any good RED WINE vinegar
Heat the EVOO in a large skillet over medium heat; add the onions and jalapenos and sauté until onions are soft. Lower heat and mix in spinach, jack cheese, cream cheese, and half-and-half and stir until cheeses are melted. Add black olives and Vinagre Viejo red wine vinegar; season with salt and pepper to taste. Pour into a 9 inch round or square baking dish and bake at 375 for approximately 20 minutes, or until slightly browned on top. Serve with tortilla chips. *VOM FASS is a wonderful oil and vinegar store. I truly believe their red wine vinegar makes this spinach dip taste better than when you use a grocery store-bought one. If you don’t have a VOM FASS near you, it’s worth ordering on their website!
1 small jalapeno, chopped 1 (10oz) box frozen spinach, thawed and squeezed dry 2 cups grated Montery Jack cheese/Cheddar cheese blend 8 oz cream cheese, cut into blocks 1 cup half-and-half 4 oz can sliced black olives 2 tablespoons VOM FASS Vinagre Viejo Spanish 12year red wine vinegar or any good RED WINE vinegar
Heat the EVOO in a large skillet over medium heat; add the onions and jalapenos and sauté until onions are soft. Lower heat and mix in spinach, jack cheese, cream cheese, and half-and-half and stir until cheeses are melted. Add black olives and Vinagre Viejo red wine vinegar; season with salt and pepper to taste. Pour into a 9 inch round or square baking dish and bake at 375 for approximately 20 minutes, or until slightly browned on top. Serve with tortilla chips. *VOM FASS is a wonderful oil and vinegar store. I truly believe their red wine vinegar makes this spinach dip taste better than when you use a grocery store-bought one. If you don’t have a VOM FASS near you, it’s worth ordering on their website!
Penne a la Vodka
17 Aug 2013 Leave a comment
in Entrees, Pasta Tags: Olive oil, Parmigiano-Reggiano, Pasta
1 pound penne pasta, cooked al dente and drained
3 cloves garlic, peeled and minced
1/2 to 1 whole brown onion, chopped fine
3 tablespoon butter
2 tablespoon extra virgin olive oil
1 cup vodka
1 14oz can tomato puree, sauce or crushed tomatoes
1 cup heavy whipping cream
1 generous pinch crushed red pepper flakes
1/2 teaspoon salt
ground black pepper, to taste
grated Parmesan cheese, for serving
Saute the garlic and onion in 2 tablespoons of the butter and the olive oil over medium heat in a large saute pan until soft. Pour the vodka into the pan, being careful if you have a gas stove! Cook and reduce for 3-5 minutes, then add the tomato puree, stirring until combined well. Reduce heat to low and simmer 2 minutes more, then add cream while stirring continually. Reduce heat to lowest setting and sprinkle in red pepper flakes, salt and pepper. Finally, add remaining 1 tablespoon butter and stir well. Pour the drained pasta into the sauce and, using tongs, toss to coat. Plate and serve with Parmesan cheese.
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