July 30, 2009
Every July we take a family trip with our close friends to Capitola Beach. We always enjoy a nice dinner at Paradice Beach. One of our favorites is this bread dish- my husband caled the chef and recieved the list of ingredients. I've learned "more is better"!
Preheat oven to 350
Mix the following together:
Smoked Gouda cheese -shredded
Mozzarella cheese- shredded
Green onions -chopped
EVOO –-Extra virgin olive oil
Score a bread bowl with a serrated knife. Providing openings for the cheese mixture.
Using a spoon- put the cheese mixture into the cuts of bread.
Top with additional EVOO
Bake for 15-20 minutes –until brown
Notice Gina's missing... we need to update our dad pictures!
My dad loves cheesecake and anything with carmel. So, a few years ago I made this for Thanksgiving and it's been a hit ever since!
Nonstick vegetable oil spray
1 1/2 cups ground gingersnap cookies (about 7 1/4 ounces)
5 tablespoons unsalted butter, melted
2 tablespoons (packed) golden brown sugar
4 8-ounce packages cream cheese, room temperature
1 cup (packed) golden brown sugar
2 tablespoons (1/4 stick) butter, melted
5 large eggs
1 teaspoon vanilla extract
Caramel topping –If you don’t have time, use pre-made ice cream topping
1 1/2 cups sugar
1/4 cup water
1/2 teaspoon fresh lemon juice
1 cup heavy whipping cream
4 1.4-ounce English toffee candy bars (such as Heath or Skor), chopped
For gingersnap crust:
Preheat oven to 350°F. Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and sugar in medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil. Bake crust until firm and beginning to darken, about 14 minutes. Cool crust. Maintain oven temperature.
* Short on time or ingred.? -Use a sleeve of gram crackers, a few tablespoons of butter & 2 tablespoons of sugar. Mix & bake.
Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla. Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight.
For caramel topping:
Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Add cream (mixture will bubble). Reduce heat to medium-low. Simmer until reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Chill until thickened but still pourable, about 15 minutes.
Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides). Garnish top edges with chopped English toffee. Chill at least 2 hours and up to 6 hours. Run knife around pan sides to loosen cake; release pan sides.
Makes 10 to 12 servings.
Especially good with white chocolate shavings on top. Yum!!
8 large egg yolks
3/4 cup sugar
1/2 cup fresh lemon juice
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes
2 tablespoons (packed) grated lemon peel
1/8 teaspoon salt
Strawberries w/ sugar
FOR CURD: Whisk all ingredients in heavy medium saucepan to blend. Cook over medium-low heat until curd thickens and candy thermometer registers 170 F, stirring constantly, about 7 minutes (do not boil). Pour curd into small bowl. Press plastic wrap onto surface. Chill at least 1 day and up to 3 days
FOR FROSTING: Bring 3/4 cup cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate and salt; stir until smooth. Transfer frosting base to bowl. Cover; chill overnight.
3-1/2 cups cake flour
4 teaspoons baking powder
3/4 teaspoon salt
1-1/4 cups (2-1/2 sticks) unsalted butter, room temperature
2 cups sugar, divided
1 tablespoon vanilla extract
2 teaspoons grated lemon peel
1-1/2 cups whole milk
8 large egg whites
FOR CAKE: Preheat oven to 350 F. Butter and flour three 9-inch-diameter cake pan with 1-1/2 inch high sides. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add 1-3/4 cups sugar, beating until well blended. Beat in vanilla and lemon peel. Beat in flour mixture alternately with milk in 3 additions each. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold whites into batter in 3 additions. Divide batter among prepared pans
Bake cakes until golden and tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 15 minutes. Cut around pan sides and turn cakes out onto racks. Turn cakes right side up and cool completely.
–Can be made 1 day ahead. Wrap tight in parchment paper, foil & place in a plastic (garbage bag) and store @ room temp.
Using serrated knife cut off maundered tops of cake layers to level. Place 1 cake layer on platter, trimmed side up. Mix Strawberries w/ sugar and set aside for several minutes. Spread with half of lemon curd & top berries on the curd. Top with second cake layer, trimmed side up. Spread with remaining lemon curd. Top with third cake layer, trimmed side down.
Whisk remaining 1-3/4 cups chilled cream into frosting base to loosen. Using electric mixer beat until frosting holds stiff peaks. Spread frosting over top and sides of cake, Chill until frosting is firm, at least 3 hours.
3-1/2 cups all-purpose flour, plus more for dusting
1 cup whole-wheat flour
1 cup quick-cooking oats, plus more for sprinkling
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
2 cups (4 sticks) cold unsalted butter, cut in small cubes
5 extra-large eggs
1/2 cup cold buttermilk
1 cup maple syrup
1 tablespoon milk, optional
1 1/4 cups confectioners' sugar
1 teaspoon pure vanilla extract
1. Heat oven to 400 with rack in center.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine all-purpose flour, whole-wheat flour, oats, baking powder, sugar, and salt. Blend the butter in at the lowest speed, and mix until butter is in pea-size pieces. Lightly beat 4 eggs. Combine buttermilk, 1/2 cup maple syrup, and beaten eggs. Add to flour mixture. Mix until just blended. The dough may be sticky.
3. Dump dough out onto a well-floured surface, making sure it is combined. Roll dough out to 3/4- to 1-inch thickness with a well-floured rolling pin. (There will be lumps of butter in dough.) Cut in 3-inch rounds with plain or fluted cutter, and place on a prepared baking sheet.
4. Lightly beat remaining egg with milk or 1 tablespoon water. Brush tops of scones with egg mixture. Bake until tops are crisp and insides are done, 20 to 25 minutes. Remove baking sheet to wire rack to cool for 5 minutes.
5. Make a glaze by combining confectioners' sugar, remaining 1/2 cup maple syrup, and vanilla. Drizzle each scone with 1 tablespoon glaze. Sprinkle with a little uncooked oats, if desired.
Makes 14 large scones
July 29, 2009
1/2 cup pretzels, finely crushed
1/2 cup graham crackers, finely crushed
1/4 cup sugar
1/3 cup butter, melted
1 (14-ounce) can sweetened condensed milk
1/3 cup frozen limeade concentrate, thawed
2 tablespoon tequila
1 tablespoon orange liqueur
Few drops green food coloring, optional
1 cup heavy cream
Preheat oven to 375 degrees F.
To make the pretzel crust, combine the crushed pretzels, graham crackers, sugar, and melted butter. Once the mixture is combined, spread the mixture evenly into a 9-inch pie tin. Press the mixture in the tin onto the bottom and the sides to form a firm even crust. Bake for 5 minutes until the edges are lightly browned. Let shell cool until needed.
For the filling, use a large mixing bowl, and combine the sweetened condensed milk, limeade, tequila, orange liqueur, and food coloring if desired, until all ingredients are well mixed. In a medium size bowl, beat the heavy cream until soft peaks form. Fold the whipped cream into the lime and tequila mixture. Spoon the filling into the pie shell, cover and freeze for 4 hours or until firm.
To serve, let pie stand for 10 minutes after coming out of freezer. Slice pie and garnish with lime slices.
8 ounces bittersweet chocolate, chopped
1/4 cup unsweetened cocoa powder, sifted,
plus more for dusting
3 tablespoons instant Coffee
1/4 teaspoon salt
6 large eggs, separated
1 cup Raw (rock) sugar
1 cup heavy cream
2 tablespoons confectioners' sugar
Pinch ground cinnamon
Preheat the oven to 350 degrees F.
Lightly butter the bottom and sides of a 9-inch spring form pan. Line the bottom with parchment paper and butter the paper. Set aside.
In the top of a double boiler, melt the chocolate and butter over medium-low heat. Remove from the heat and whisk in the cocoa, instant coffee, and salt.
In a bowl, whisk together the egg yolks with 1/2 cup of the sugar until thick and pale yellow in color. Fold the chocolate mixture into the yolks and mix well.
In another bowl, whisk the egg whites until thick. Whisking, add the remaining 1/2 cup sugar gradually and continue to beat to form a light meringue. In several additions, fold into the chocolate mixture, being careful not to deflate the meringue. Gently pour into the prepared pan and bake until the edges are set but the center is still moist and a few crumbs stick to a tester, about 45 minutes.
Remove from the oven and cool completely in the pan on a wire rack.
Run a thin, sharp knife around the edge of the cake. Remove the pan sides and gently lift away the cake. Invert onto a cake plate, remove the bottom and peel away the parchment.
n a bowl, beat the cream with an electric mixer until frothy. Add the confectioners' sugar and cinnamon and continue to beat until the cream holds soft peaks.
To serve, slice the cake with a portion of the sweetened whipped cream. Garnish with cocoa powder and serve.
1 Large bag. Frozen Hash brown Potatoes
1 Can cream of Chicken Soup
1 cup light sour cream
1 container Salsa –(your choice)
2 Cups grated cheddar cheese
2 packages sausage, cooked & chopped
- I use Jimmy Dean 1pk. maple & 1 pkg. sage
Salt & Pepper
Defrost hash browns
-Leave them in the fridge for several hours or defrost them in the microwave.
Cook sausage, drain fat and cut into bite size pieces. In a large bowl combine all of the ingredients. Pour into a greased casserole dish. It can be made a day or two in advance and stored in the fridge until morning.
Cover and Bake at 350 for about 40 min. Remove foil and cook another 15 minutes to allow browning.
2 Cups Bisquick mix
1 Cup Milk
1 Tablespoon sugar
2 Tablespoon lemon juice
2 Teaspoons baking powder
Dash of cinnamon
Stir all ingredients until well blended. Cook on a hot griddle until edges are dry. Turn, cook until golden.
*Tip –Make the batter ahead of time and pour into a clean & empty Katchup bottle. Leave some room; the baking powder will expand in the bottle. It makes pouring the batter easy and you can keep left-overs in the fridge.
Top with fresh fruit- if you have it. Is your fruit not so pretty? Toss it in the blender with sugar or honey for fresh syrup.
July 26, 2009
I will choose and post my favorites ASAP!! Thank You!
July 11, 2009
Here are some of the latest creations & orders. More later... Good night!
July 9, 2009
I've been reading other blogs and some of you are already doing Christmas projects. I guess 'tis the season! I really enjoy learning more about how to present my tiles to people and to improve (everything!) Her are some of the latest creations!
I am a little overwhelmed these days, I have so many ideas about how to present my projects but without having the computer know-how to create it is FRUSTRATING. Learn, create, and redo it....