Another winning recipe from AllRecipes.com. My fiance's sister in law loves these and I made them for her for her baby shower. I especially love the almond extract addition.
3 eggs
2 1/2 cups sugar
1 1/8 cups vegetable oil
1 1/2 cups milk
1 1/2 tsp salt
1 1/2 tsp baking powder
1 1/2 tablespoons poppy seeds
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
3 cups all purpose flour
Beat together eggs, sugar and vegetable oil. Add milk, salt, baking powder, poppy seeds, vanilla extract, almond extract, and flour. Mix well. Bake in paper lined muffin cups (recipe makes about a dozen) at 350 degrees for 15 - 20 minutes. Tops should be browned and a toothpick inserted in the center should come out clean.
Sunday, November 18, 2007
French Toast
I got this recipe from a Betty Crocker cookbook. I love breakfast foods and was looking for a good french toast recipe and this one was a crowd pleaser. I like to garnish with fresh berries, black berries and raspberries especially. The finishing touch is dusting the powdered sugar on top. Pass the syrup!
3 eggs
3/4 cup milk
1 tablespoon sugar
1/4 tsp vanilla extract
1/8 tsp salt
8 slices of bread
cooking spray
Beat first 5 ingredients together in a bowl (one wide enough to dunk your sliced bread into or you can always pour mix into square baking dish so its easier to cover bread with batter). Heat frying pan over medium high heat. Spray pan with cooking spray. Soak bread slices on both sides and place into pan (two at a time is what I do). Let them brown and flip slices over to brown other side. Once both sides are golden brown place on baking sheet and place in warm oven to keep crisp.
3 eggs
3/4 cup milk
1 tablespoon sugar
1/4 tsp vanilla extract
1/8 tsp salt
8 slices of bread
cooking spray
Beat first 5 ingredients together in a bowl (one wide enough to dunk your sliced bread into or you can always pour mix into square baking dish so its easier to cover bread with batter). Heat frying pan over medium high heat. Spray pan with cooking spray. Soak bread slices on both sides and place into pan (two at a time is what I do). Let them brown and flip slices over to brown other side. Once both sides are golden brown place on baking sheet and place in warm oven to keep crisp.
Applesauce Muffins
These are a nice treat to have around the house when you are looking for something sweet. They have that great cinnamon aroma.
1/2 cup margarine
2/3 cup sugar
2 eggs
1 1/2 cup flour
1 tsp cinnamon
1 tsp allspice
2 tsp baking powder
1/2 tsp baking soda
1 cup applesauce
Preheat oven to 350 degrees. Place cupcake holders into cupcake pans; this recipe makes about a dozen or so. Cream margarine and sugar. Add eggs and beat until smooth. Blend in cinnamon, allspice, baking powder, and baking soda. Now add 1/2 cup of applesauce and 1 cup of flour. Blend until smooth and then add remaining 1/2 cup of applesauce and 1/2 cup of flour. Once blended divide batter into cupcake holders. Bake for about 17 minutes.
1/2 cup margarine
2/3 cup sugar
2 eggs
1 1/2 cup flour
1 tsp cinnamon
1 tsp allspice
2 tsp baking powder
1/2 tsp baking soda
1 cup applesauce
Preheat oven to 350 degrees. Place cupcake holders into cupcake pans; this recipe makes about a dozen or so. Cream margarine and sugar. Add eggs and beat until smooth. Blend in cinnamon, allspice, baking powder, and baking soda. Now add 1/2 cup of applesauce and 1 cup of flour. Blend until smooth and then add remaining 1/2 cup of applesauce and 1/2 cup of flour. Once blended divide batter into cupcake holders. Bake for about 17 minutes.
Chocolate Chip Cookie Ice Cream Sandwiches
For my fiance's brother's birthday, instead of a cake I made him a stack of chocolate chip cookie ice cream sandwiches. I used the chocolate chip cookie recipe that is on this blog (all purpose flour instead of whole wheat this time though!). I let the cookies cool completely. Then put vanilla ice cream between two cookies, wrapped them in plastic wrap, and put them in the freezer to set. They came out really well except the only complaint was that they were SO big, but SO yummy!
Apple Pie
I think I got this recipe off of AllRecipe.com a long time ago but its been so long I can't remember. When I studied abroad in England, I attended Lancaster University, a school about 3 hours north of London. My flatmates and I got together and made a Thanksgiving feast for our friends and so I wanted to make pie and this was the recipe I used.
6-7 Granny smith apples, sliced
2 pie crusts (I have not delved into dough making so I buy the pre-made ones from the store)
Place crust in pie dish and press down firmly so it covers dish. Layer apples in dish. Slice other pie crust into strips about 1/2 inch wide. Using these strips create lattice top; it may sound complicated but its not so bad. You just line every other strip across your pie top vertically. Then with the strips remaining you weave them over and under horizontally across the vertical ones. Pinch edges so that strip ends are connected to the rest of the edges of the pie crust.
The following ingredients are for the sauce:
1 cup brown sugar
1 cup white sugar
1/3 cup of butter (unsalted)
1 tablespoon of flour
1/3 cup of water
In a small pot on low heat, add all ingredients and mix till combined. It should have a consistency of a thick a sauce, like syrup. Once combined, take off heat and pour into pie. The sauce should be able to enter the pie between the lattice top and any sauce that gets onto the crust will make a lovely glaze look. Bake for about 35 minutes; crust should be golden brown.
6-7 Granny smith apples, sliced
2 pie crusts (I have not delved into dough making so I buy the pre-made ones from the store)
Place crust in pie dish and press down firmly so it covers dish. Layer apples in dish. Slice other pie crust into strips about 1/2 inch wide. Using these strips create lattice top; it may sound complicated but its not so bad. You just line every other strip across your pie top vertically. Then with the strips remaining you weave them over and under horizontally across the vertical ones. Pinch edges so that strip ends are connected to the rest of the edges of the pie crust.
The following ingredients are for the sauce:
1 cup brown sugar
1 cup white sugar
1/3 cup of butter (unsalted)
1 tablespoon of flour
1/3 cup of water
In a small pot on low heat, add all ingredients and mix till combined. It should have a consistency of a thick a sauce, like syrup. Once combined, take off heat and pour into pie. The sauce should be able to enter the pie between the lattice top and any sauce that gets onto the crust will make a lovely glaze look. Bake for about 35 minutes; crust should be golden brown.
Chocolate Chocolate Chip Cookies
I got this recipe from BonAppetit magazine (April 2007 issue). I have made classic chocolate chip cookies many a time but wanted to take a try at the chocolate dough ones. The magazine had this as a cookie to make ice cream sandwiches with; I just baked them and ate them alone and they were pretty good. I brought them to work and by the end of the day only crumbs were left.
2 cups all purpose flour (I substituted whole wheat flour)
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 12 oz package semisweet chocolate chips
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Sift flour, cocoa, baking soda, and salt in medium bowl. Use electric mixer to beat butter until fluffy. Gradually beat in both sugars. Beat in eggs one at a time, then vanilla, and dry ingredients. Stir in chips. Drop 2 big tablespoonfuls batter onto prepared sheets, spacing 2 inches apart. Flatten slightly. Bake until cookies are dry but soft to touch, about 20 minutes. Let cool.
Serve with cold glass of milk for dunking. Delicious!
2 cups all purpose flour (I substituted whole wheat flour)
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 12 oz package semisweet chocolate chips
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Sift flour, cocoa, baking soda, and salt in medium bowl. Use electric mixer to beat butter until fluffy. Gradually beat in both sugars. Beat in eggs one at a time, then vanilla, and dry ingredients. Stir in chips. Drop 2 big tablespoonfuls batter onto prepared sheets, spacing 2 inches apart. Flatten slightly. Bake until cookies are dry but soft to touch, about 20 minutes. Let cool.
Serve with cold glass of milk for dunking. Delicious!
Saturday, October 27, 2007
Giada's Chicken Tetrazzini
I am a big fan of the Food Network and one of the chefs I like to watch is Giada de Laurentis. I checked out one of her cookbooks, Giada's Family Dinners, from the local library and tried her chicken tetrazzini recipe. It was amazing and was the perfect rich and creamy consistency. Growing up I only had this dish at school for lunch but this is definitely a step up from the school cafeteria.
6 tablespoons (3/4 stick) unsalted butter
1 tablespoon of olive oil
4 boneless, skinless chicken breast halves
2 1/4 tsp salt, plus more for pasta
1 1/4 tsp freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 garlic cloves, minced
1 tablespoon chopped fresh thyme
1/2 cup dry white wine
1/3 cup all purpose flour
4 cups whole milk
1 cup reduced sodium chicken broth
1 cup heavy cream
1/8 tsp ground nutmeg
12 oz dried linguine
3/4 cup frozen peas
1/4 cup chopped fresh flat leaf parsley
1 cup freshly grated Parmesan cheese
1/4 cup dried Italian style bread crumbs
Preheat oven to 450 degrees. Use 1 tablespoon of butter to grease 13 x 9 x 2 inch baking dish. In large frying pan, melt 1 tablespoon of butter and oil over medium high heat. Sprinkle the chicken with salt and pepper (1/2 tsp of each) and cook in pan until pale golden and just cooked through, about 5 minutes per side. Transfer chicken to plate to cool, shred meat into bite size pieces, and place in large bowl.
Add mushrooms to same pan, saute until golden and liquid from mushrooms evaporates. Add 1 tablespoon of butter. After it melts, add onion, garlic and thyme. Saute till onion is translucent, about 8 minutes. Add wine and simmer until it evaporates, about 2 minutes. Transfer mushroom mixture to the bowl with chicken.
Melt remaining 3 tablespoons of butter in same pan. Add the flour and whisk for 2 minutes. Whisk in the milk, broth, cream, nutmeg, remaining salt (1 3/4 tsp) and remaining pepper (3/4 tsp). Increase heat to high. Cover the sauce and bring to boil, then simmer uncovered, whisking often, until the sauce thickens slightly, about 1 minute.
Bring large pot of salted water to a boil. Add the linguine and cook until tender but still firm, about 9 minutes. Drain and add pasta, sauce, peas, and parsley to chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
Transfer the pasta mixture to prepared baking dish. In small bowl, stir the cheese and bread crumbs to blend. Sprinkle cheese mixture over the casserole. Bake uncovered until golden brown on top and bubbly, about 25 minutes.
6 tablespoons (3/4 stick) unsalted butter
1 tablespoon of olive oil
4 boneless, skinless chicken breast halves
2 1/4 tsp salt, plus more for pasta
1 1/4 tsp freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 garlic cloves, minced
1 tablespoon chopped fresh thyme
1/2 cup dry white wine
1/3 cup all purpose flour
4 cups whole milk
1 cup reduced sodium chicken broth
1 cup heavy cream
1/8 tsp ground nutmeg
12 oz dried linguine
3/4 cup frozen peas
1/4 cup chopped fresh flat leaf parsley
1 cup freshly grated Parmesan cheese
1/4 cup dried Italian style bread crumbs
Preheat oven to 450 degrees. Use 1 tablespoon of butter to grease 13 x 9 x 2 inch baking dish. In large frying pan, melt 1 tablespoon of butter and oil over medium high heat. Sprinkle the chicken with salt and pepper (1/2 tsp of each) and cook in pan until pale golden and just cooked through, about 5 minutes per side. Transfer chicken to plate to cool, shred meat into bite size pieces, and place in large bowl.
Add mushrooms to same pan, saute until golden and liquid from mushrooms evaporates. Add 1 tablespoon of butter. After it melts, add onion, garlic and thyme. Saute till onion is translucent, about 8 minutes. Add wine and simmer until it evaporates, about 2 minutes. Transfer mushroom mixture to the bowl with chicken.
Melt remaining 3 tablespoons of butter in same pan. Add the flour and whisk for 2 minutes. Whisk in the milk, broth, cream, nutmeg, remaining salt (1 3/4 tsp) and remaining pepper (3/4 tsp). Increase heat to high. Cover the sauce and bring to boil, then simmer uncovered, whisking often, until the sauce thickens slightly, about 1 minute.
Bring large pot of salted water to a boil. Add the linguine and cook until tender but still firm, about 9 minutes. Drain and add pasta, sauce, peas, and parsley to chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
Transfer the pasta mixture to prepared baking dish. In small bowl, stir the cheese and bread crumbs to blend. Sprinkle cheese mixture over the casserole. Bake uncovered until golden brown on top and bubbly, about 25 minutes.
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