Friday, April 20, 2018

Chocolate Flan Cake

CAKE INGREDIENTS:

  • Crisco® Original No-Stick Cooking Spray
  • 1/2 C Smucker's® Caramel Flavored Topping
  • 1 box Pillsbury™ Moist Supreme® Devil's Food Premium Cake Mix
  • 1 C water
  • 1/2  Crisco® Pure Vegetable Oil
  • 3 large eggs

FLAN INGREDIENTS:

  • 4 oz cream cheese, softened
  • 4 large eggs, at room temperature
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 (12 oz.) can PET® Evaporated Milk
  • 1 tsp vanilla extract

DIRECTIONS:

  1. Preheat oven to 350°F. 
  2. Coat 12-cup fluted tube pan with no-stick cooking spray. Place piece of rolled up foil in tube of pan to prevent cake from baking over top. Pour caramel topping into prepared pan.
  3. Prepare cake mix according to package directions using the water, oil and eggs. Pour evenly over caramel topping.
  4. Combine cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender container. Process until blended. Pour slowly over cake batter. Note: While baking, the cake rises and the milk mixture goes to the bottom.
  5. Coat piece of foil with no-stick cooking spray. Cover pan, coated side down, tightly with foil. Place pan in large roasting pan. Pour hot water into roasting pan to a depth of 2 inches.
  6. Bake 2 hours or until toothpick in center still has a few moist crumbs. Place cake on cooling rack. Cool 15 minutes. 
  7. Remove foil and invert onto serving plate. Cool 1 hour at room temperature. Chill 4 hours or overnight.
Be careful when inverting hot cake onto serving plate. Place plate upside down on top of pan, place another cooling rack on top, then invert.

HAT TIP

Sunday, April 1, 2018

Pampered Chef's Sunshine Cake

INGREDIENTS:
  • 1 lemon
  • 1 orange
  • 1 small carrot, grated
  • 3 eggs
  • 1 container (16 ounces) sour cream
  • 1 package (18.25 ounces) yellow cake mix
  • 1/4 cup powdered sugar
  • Thawed, frozen whipped topping (optional)
  • Lemon and orange wedges (optional)
DIRECTIONS:
  1. Preheat to 325° if baking
  2. Brush Stoneware Fluted Pan with vegetable oil using Chef's Silcone Basting Brush.
  3. Using Zester/Scorer, zest lemon and orange using short strokes. Juice lemon and orange with Juicer to measure 1/4 cup total juice; set aside. Grate carrot using Rotary Grater.
  4. In Classic Batter Bowl, combine eggs, sour cream, carrot, lemon zest and orange zest. Whisk until well blended using Stainless Whisk. Add cake mix. Mix until well blended, about 1 minute using Mix 'N Scraper®. Pour batter into pan, spreading evenly.
MICROWAVE DIRECTIONS:
  1. Microwave on HIGH 11-14 minutes or until wooden pick inserted near center comes out clean. (Cake will be slightly moist on top near center.)
  2. Let stand in microwave 10 minutes. Loosen cake from sides of pan; invert onto serving plate.
  3. Using clean basting brush, brush reserved citrus juices over top and sides of warm cake. 
  4. Sprinkle powdered sugar over cake using Flour/Sugar Shaker. 
  5. Cut into slices using Bread Knife. 
  6. Garnish with whipped topping and lemon and orange wedges, if desired.

OVEN DIRECTIONS:
  1. Preheat oven to 325°F. 
  2. Bake 55-60 minutes or until wooden pick inserted near center comes out clean. 
  3. Cool 10 minutes. 
  4. Invert onto Stackable Cooling Rack; remove pan.
  5. Using clean basting brush, brush reserved citrus juices over top and sides of warm cake. 
  6. Sprinkle powdered sugar over cake using Flour/Sugar Shaker. 
  7. Cut into slices using Bread Knife. 
  8. Garnish with whipped topping and lemon and orange wedges, if desired.


    Yield: 12 servings


    Cook's Tips:

    1. If using a microwave oven without a built-in turntable, rotate cake once after 6 minutes of cooking.
    2. This cake is best when prepared and served the same day.

    Tuesday, February 20, 2018

    Juli's Almost No-Knead Sourdough Bread


    JULI LEDERHAUS’ KITCHEN

    Almost No-Knead Sourdough Bread. Total active time to make is 12 minutes. Allow 13 to 22 hours for the entire process


    • 15 oz all-purpose flour (or 3 cups carefully measured by dip, level, pour)
    • ¼ teaspoon instant dry yeast
    • 1-1/2 teaspoons salt


    Blend together with wire whisk in a bowl at least 3 times as large as the amount of flour.


    • 7 oz room temperature or slightly warmer water
    • 3 oz beer (nothing too strongly flavored; I used Coor’s Light because it comes in a re-sealable can)
    • 1 Tablespoon white or cider vinegar


    Mix the three wet ingredients together in a measuring cup

    Mix the wet ingredients into the dry ingredients just until all the flour is absorbed and the dough looks like a shaggy mass.

    Cover the bowl with plastic and a towel. Leave alone for 8 to 18 hours. I prefer the longer time. I like to start the dough around 4 or 5 pm and leave it overnight, shaping and baking it in the morning.

    [Optional timing note:] If you need to leave it even longer, expel all the air you can and put it in the refrigerator (this is called a retard) where the yeast will continue to work but slowly. You can do this for up to 36 hours. Remove from the refrigerator two hours before you are going to shape it, and if it needs more time to rest at room temperature, add this time in now.

    Scrape dough out onto a floured work surface. A wooden one is great, but a well-scrubbed kitchen counter also works. Just don’t use one that has tile with grout.

    Knead about 10 times, until a nice ball shape is achieved. Put the ball of dough into a heavy Dutch oven or similar pan with a heavy lid. Cover with the lid.

    Leave to rise for 2 hours.

    Slash the top with a single edge razor blade or a lame. Dust with flour. Cover with the lid again and put in a cold oven. Set the oven to 425 degrees and leave the dough there for 30 minutes. Uncover the pot and leave the bread in the oven for another 25 to 30 minutes. The internal temp should be between 207 and 210 degrees and the bread should be a dark golden brown. Remove from the oven and dump the bread out onto a cooling rack. Leave it alone until it is completely cool (if you can stand it) before slicing.

    I like to slice any that I am not going to eat right away, and wrap it tightly and freeze it to keep it fresh. Defrost and heat in foil wrapping until crispy and hot again, about 20 – 30 minutes depending on the oven temperature. You can make sandwiches right on the frozen bread and by time you are ready for lunch everything will be the right eating temperature. Or you can pop the slices right in the toaster for toast. This bread makes wonderful French toast as well. Soak it overnight.

    Options

    For wheat bread, use 5 oz of wheat flour and 10 oz of all-purpose flour. Add 1 tablespoon of honey to the liquid mixture to offset the bitterness of the wheat.

    For seeded rye bread use 5 oz of rye flour and 10 oz of all-purpose flour. Add 1 tablespoon of caraway seeds to the dry mixture.

    MIX-INS -- Add to the dough before you knead it to shape into a ball.

    You can also add ½ cup chopped Kalamata or dry-cured black olives, or well-drained green olives and 1-1/2 teaspoons fresh chopped rosemary.

    Or about 2/3 cup grated Parmesan or Pecorino Romano cheese, or any kind of hard cheese actually works fine.

    Chopped jalapenos. Jalapenos and cheese. About ¼ cup jalapenos and 3/4 cup cheese. I like cheddar or Jack for this one, but whatever – just not a soft cheese!

    Or add chopped dried cherries and chopped pecans. About ½ cup each. A little orange zest is great in this one too.

    Or ½ cup chopped dried figs and 1 teaspoon of crushed fennel seed.

    Or ½ cup chopped dates and ½ cup of chopped walnuts or chopped toasted almonds.

    Unsweetened coconut flakes and chopped candied ginger are good too.


    Friday, December 29, 2017

    Crock Pot Bourbon Chicken

    INGREDIENTS:

    • 3 lb chicken breast cut into bite sized pieces
    • 3 TBS corn starch
    • 1/4 C green onion, chopped (plus more for optional garnish)
    • 1/4 tsp fresh ginger, grated
    • 3 tsp garlic, minced
    • 1/2 tsp red pepper flakes
    • 1/3 C apple juice
    • 2 TBS honey
    • 1/4 C brown sugar, packed
    • 1/4 C ketchup
    • 3 tsp apple cider vinegar
    • 1/4 C water
    • 1/4 C bourbon
    • 1/4 C soy sauce
    • salt & pepper to taste


    DIRECTIONS:

    1. Place cut chicken into the bottom of a crock pot
    2. In a medium bowl, toss in everything else and whisk together until combined, then pour over the top of chicken
    3. Cover and cook 6-7 hours on low (or 3 hours on high)
    4. Serve immediately topped with more chopped green onion (optional)

    Wednesday, December 20, 2017

    Baked Chicken Alfredo Casserole

    INGREDIENTS:

    • 4 oz thinly sliced pancetta, cut into strips
    • 3 oz thinly sliced prosciutto or deli ham, cut into strips
    • 3 C shredded rotisserie chicken
    • 5 TBS unsalted butter, cubed
    • 1/4 C all-purpose flour
    • 4 C whole milk
    • 2 C Asiago cheese, shredded
    • 2 TBS fresh parsley, chopped
    • 1/4 tsp pepper
    • Pinch ground nutmeg
    • 9 no-cook lasagna noodles
    • 1-1/2 cups shredded part-skim mozzarella cheese
    • 1-1/2 cups shredded Parmesan cheese

    DIRECTIONS:

    1. In a large skillet, cook pancetta and prosciutto over medium heat until browned, drain on paper towels and transfer to a large bowl
    2. Add chicken and toss to combine
    3. In a large saucepan, melt butter over medium heat. 
    4. Stir in flour until smooth; gradually whisk in milk and bring to a boil, stirring constantly
    5. Cook and stir 1-2 minutes or until thickened and remove from heat
    6. Stir in 1/2 cup Asiago cheese, 1 TBS parsley, pepper and nutmeg
    7. Preheat oven to 375°
    8. Spread 1/2 cup sauce into a greased 13x9-in. baking dish
    9. Layer with a third of each of the following: noodles, sauce, meat mixture, Asiago, mozzarella and Parmesan cheeses
    10. Repeat layers twice
    11. Bake, covered, 30 minutes 
    12. Uncover; bake 15 minutes longer or until bubbly
    13. Sprinkle with remaining parsley
    14. Let stand 10 minutes before serving

    Sunday, December 17, 2017

    Christmas Wreath Bread

    INGREDIENTS:
    DIRECTIONS:
    • 2 1/4 cups bread flour (or all-purpose flour)
    • 2 teaspoons instant yeast (one packet/7 grams)
    • 1/3 cup sugar
    • 1/2 teaspoon salt
    1. Combine the flour, yeast, sugar and salt in a large mixing bowl.
    • 3/4 cup milk, warmed to 120-130° F
    • 1/3 cup oil
    • 1 egg + 1 yolk
    • 1 teaspoon vanilla
    1. Add warm milk, oil, egg + yolk & vanilla.
    2. With electric mixer, beat on high for two minutes.
    • 1 heaping cup golden raisins
    • additional 1/4 to 1/2 cup flour
    • Egg wash: 1 egg yolk + 1 teaspoon water
    1. Cover dough with plastic and let it rest 10 minutes.
    2. Line a baking sheet with parchment paper.
    3. Divide dough into three and roll each piece into a 20-inch long rope. Braid the ropes as you would braid hair and shape the braid into a circle, pinching & tucking the ends together.
    4. Place on the baking sheet, cover with a towel and let rise in a warm spot until doubled in size – about one hour.
    5. After 30 minutes, preheat oven to 350° F.
    6. When loaf has doubled in size, gently brush with egg wash.
    7. Bake for 25-30 minutes. After 15 minutes, cover with a foil tent to prevent over-browning. Internal temperature should be at least 190° F when baked.
    • 1 cup powdered sugar
    • 2 tablespoons milk
    • Sprinkles of your choice
    1. Let cool for 10-15 minutes and add glaze, followed immediately with sprinkles.

    Gingerbread Muffins

    INGREDIENTS:

    • 2½ cups all-purpose flour
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cinnamon
    • 1 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/4 cup coconut oil
    • 1/2 cup brown sugar
    • 1/2 cup molasses
    • 1 large egg
    • 1 cup milk
    • 1/3 cup fat-free Greek yogurt
    • 2 tablespoons sparkling sugar

    DIRECTIONS:

    1. Preheat oven to 350°
    2. Line a 12-cup muffin tin with paper liners (or grease & flour)
    3. In a medium mixing bowl, combine flour, ginger, cinnamon, baking powder, baking soda, and salt. Set aside.
    4. In a separate large bowl, whisk together coconut oil and brown sugar.
    5. Whisk in molasses.
    6. Add egg, and whisk to combine.
    7. Add milk and yogurt; whisk until well-combined.
    8. Add flour mixture, and whisk until just combined.
    9. Scoop into 12 muffin cups. The cups will be full.
    10. Sprinkle the tops with coarse sugar, if using.
    11. Bake for about 20-25 minutes, or until when a toothpick inserted in the middle comes out clean.
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