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Jumat, 20 November 2015
Chicken Enchilada Casserole
Senin, 16 November 2015
Cherry Cheesecake
Cherry Cheesecake
1 cup Graham Cracker Crumbs
3 tablespoons Sugar
3 tablespoons Margarine, Melted
24 oz Cream Cheese, Softened
3/4 cup Sugar
3 each Large Eggs
1 teaspoon Vanilla
21 oz Cherry Pie Filling (1 can)
Combine crumbs and margarine; press onto bottom of 9-inch spring
form pan. Bake at 325 degrees F., 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric
mixer until well blended.
Add eggs, one at a time mixing well after each addition. Blend in
vanilla; pour over crust.
Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250
degrees F., continue baking 25 to 30 minutes or until set.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
Top with pie filling just before serving.
Makes 1 Cake
Source - Cheesecake Lovers Cookbook
Mexicano's Candied Pumpkin (Calabaza en Tacha)
Mexicano's Candied Pumpkin (Calabaza en Tacha)
3 pounds piloncillo, or about 6 cups packed brown sugar
1 medium pumpkin, about 8 to 10 pounds
2 cups water
2 cinnamon sticks
4 cloves
Place the piloncillo into a wide, heavy pot, and pour over the water. Add the cinnamon and cloves, and bring the mixture to a simmer over medium heat, stirring occasionally until the piloncillo has fully dissolved, making a loose syrup. It will take 10 to 15 minutes.
While the piloncillo is dissolving, rinse the pumpkin clean. Cut the pumpkin into wedges or large chunks roughly 3 inches square. Some cooks remove the strings and seeds, some don't.
Once the piloncillo is dissolved into the water, remove the pot from the heat and begin adding the pumpkin pieces. Arrange the pieces leaving space in between so the syrup can be absorbed.
Cover the pot and place it over medium to medium-low heat until the pumpkin begins to soften, about 1 hour. Uncover and continue cooking until the liquid is reduced to a thick syrup and the pumpkin is richly colored and soaked with syrup, about 30 minutes more. Remove from heat and set aside until the pumpkin is cooled. The pumpkin will keep, refrigerated, up to 1 month.
Serves 12-15
1 medium pumpkin, about 8 to 10 pounds
2 cups water
2 cinnamon sticks
4 cloves
Place the piloncillo into a wide, heavy pot, and pour over the water. Add the cinnamon and cloves, and bring the mixture to a simmer over medium heat, stirring occasionally until the piloncillo has fully dissolved, making a loose syrup. It will take 10 to 15 minutes.
While the piloncillo is dissolving, rinse the pumpkin clean. Cut the pumpkin into wedges or large chunks roughly 3 inches square. Some cooks remove the strings and seeds, some don't.
Once the piloncillo is dissolved into the water, remove the pot from the heat and begin adding the pumpkin pieces. Arrange the pieces leaving space in between so the syrup can be absorbed.
Cover the pot and place it over medium to medium-low heat until the pumpkin begins to soften, about 1 hour. Uncover and continue cooking until the liquid is reduced to a thick syrup and the pumpkin is richly colored and soaked with syrup, about 30 minutes more. Remove from heat and set aside until the pumpkin is cooled. The pumpkin will keep, refrigerated, up to 1 month.
Serves 12-15
Source: LA Times
Famous Amos(tm) Chocolate Chip Cookies
Famous Amos(tm) Chocolate Chip Cookies
3/4 pound butter or margarine
3/4 cup shortening or corn oil
1 1/2 cup brown sugar, packed
2 cups sugar
2 eggs
1 1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoon vanilla extract
4 cups flour
7 ounces flaked coconut
1 package (12 ounce size) semisweet chocolate chips
6 ounces pecans, broken (optional)
Combine as listed and shape into 2" balls 2" apart on ungreased cookie sheets.
Bake at 375 degrees F for 15 minutes.
Transfer at once from baking sheets to paper toweling to cool.
3/4 cup shortening or corn oil
1 1/2 cup brown sugar, packed
2 cups sugar
2 eggs
1 1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoon vanilla extract
4 cups flour
7 ounces flaked coconut
1 package (12 ounce size) semisweet chocolate chips
6 ounces pecans, broken (optional)
Combine as listed and shape into 2" balls 2" apart on ungreased cookie sheets.
Bake at 375 degrees F for 15 minutes.
Transfer at once from baking sheets to paper toweling to cool.
Source: Secret Recipe Forum
Simple Corn Chowder
Simple Corn Chowder
1 large can of creamed corn
1 small can of nibblets corn
2 medium potatoes
1 medium onion
milk
salt and pepper to taste
In a sauce pan, cook the potatoes and onion in boiling water.
Once cooked, do not drain cooking liquid and add cans of corn, and continue heating until warm.
Put a pad of butter in your bowl, and ladle in hot soup. Add milk, salt and pepper to taste.
Source: Great Tasting Soup Recipes
1 small can of nibblets corn
2 medium potatoes
1 medium onion
milk
salt and pepper to taste
In a sauce pan, cook the potatoes and onion in boiling water.
Once cooked, do not drain cooking liquid and add cans of corn, and continue heating until warm.
Put a pad of butter in your bowl, and ladle in hot soup. Add milk, salt and pepper to taste.
Source: Great Tasting Soup Recipes
Brownie Swirl Cheesecake
8 oz (1 Pk) Brownie Mix
16 oz Cream Cheese, Softened
1/2 c Sugar
1 ts Vanilla
2 Large Eggs
1 c Milk Chocolate Chips, Melted
Grease bottom of 9-inch Springform pan. Prepare basic brownie mix
as directed on package; pour batter evenly into springform pan.
Bake at 350 degrees F. for 15 minutes.
Combine cream cheese, sugar and vanilla, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing
well after each addition. Pour over brownie layer.
Spoon chocolate over cream cheese mixture, cut through cheese and
chocolate mixture several time to achieve a marble effect.
Bake at 350 degrees F., 35 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill. Garnish with whipped cream, if desired.
Bouchon TLCs
Bouchon TLCs
1 cup plus 1 1/2 tablespoons (153 grams) flour
1/2 teaspoon baking soda
3/8 teaspoon ground cinnamon
Heaping 3/4 cup (138 grams) granulated sugar
1/4 cup plus 1 1/2 tablespoons (75 grams) dark brown sugar
7 1/2 ounces (212 grams, or a scant 2 sticks) butter, at room temperature
1/2 vanilla bean, split lengthwise
3 tablespoons plus 1 teaspoon (52 grams, or about 1 large) eggs
1 3/4 cups (134 grams) rolled oats
1 cup plus 2 tablespoons (134 grams) coarsely chopped pecans
Place the flour in a medium bowl, sift in the baking soda and cinnamon and whisk together. Whisk together the sugars in a small bowl, breaking up any lumps.
Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Turn to medium-low speed and cream the butter until it has the consistency of mayonnaise and holds a peak when the paddle is lifted. Add the sugars and mix until fluffy, 3 to 4 minutes. Scrape down the sides and bottom of the bowl. Scrape the seeds from the vanilla bean, add them to the butter mixture and mix on low speed to distribute the seeds evenly, stopping to break up any larger pieces.
Add the eggs and mix on low speed until just combined, 15 to 30 seconds. Scrape down the bowl again. The mixture may look broken, but that is fine (overwhipping the eggs could cause the cookies to expand too much during baking and then deflate).
Add the flour mixture in two additions, mixing on low speed after each addition until just combined, 15 to 30 seconds. Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there. Add the oats and mix just to combine, then add the pecans (these may need to be mixed in by hand as the dough will be thick). Refrigerate the dough for 30 minutes.
Position the racks in the upper and lower thirds of the oven and heat the oven to 325 degrees. Line two cookie sheets with silicone mats or parchment paper.
Divide the dough into 6 equal portions, about 145 grams each (see note below for baking smaller cookies). Roll each one into a ball between the palms of your hands. The cookies will spread while baking and are very large; bake only 3 on each pan. Bring the dough to room temperature before baking.
Bake until golden brown, 18 to 20 minutes in a conventional oven, 14 to 16 minutes in a convection oven, reversing the positions of the pans halfway through baking. Set the pans on a cooling rack and cool completely.
The cookies are best the day they are baked, but they can be stored in a covered container for up to 3 days.
Makes 6-12 Cookies.
1/2 teaspoon baking soda
3/8 teaspoon ground cinnamon
Heaping 3/4 cup (138 grams) granulated sugar
1/4 cup plus 1 1/2 tablespoons (75 grams) dark brown sugar
7 1/2 ounces (212 grams, or a scant 2 sticks) butter, at room temperature
1/2 vanilla bean, split lengthwise
3 tablespoons plus 1 teaspoon (52 grams, or about 1 large) eggs
1 3/4 cups (134 grams) rolled oats
1 cup plus 2 tablespoons (134 grams) coarsely chopped pecans
Place the flour in a medium bowl, sift in the baking soda and cinnamon and whisk together. Whisk together the sugars in a small bowl, breaking up any lumps.
Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Turn to medium-low speed and cream the butter until it has the consistency of mayonnaise and holds a peak when the paddle is lifted. Add the sugars and mix until fluffy, 3 to 4 minutes. Scrape down the sides and bottom of the bowl. Scrape the seeds from the vanilla bean, add them to the butter mixture and mix on low speed to distribute the seeds evenly, stopping to break up any larger pieces.
Add the eggs and mix on low speed until just combined, 15 to 30 seconds. Scrape down the bowl again. The mixture may look broken, but that is fine (overwhipping the eggs could cause the cookies to expand too much during baking and then deflate).
Add the flour mixture in two additions, mixing on low speed after each addition until just combined, 15 to 30 seconds. Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there. Add the oats and mix just to combine, then add the pecans (these may need to be mixed in by hand as the dough will be thick). Refrigerate the dough for 30 minutes.
Position the racks in the upper and lower thirds of the oven and heat the oven to 325 degrees. Line two cookie sheets with silicone mats or parchment paper.
Divide the dough into 6 equal portions, about 145 grams each (see note below for baking smaller cookies). Roll each one into a ball between the palms of your hands. The cookies will spread while baking and are very large; bake only 3 on each pan. Bring the dough to room temperature before baking.
Bake until golden brown, 18 to 20 minutes in a conventional oven, 14 to 16 minutes in a convection oven, reversing the positions of the pans halfway through baking. Set the pans on a cooling rack and cool completely.
The cookies are best the day they are baked, but they can be stored in a covered container for up to 3 days.
Makes 6-12 Cookies.
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