August 22, 2011
1 (18.25 oz) package devil’s food cake mix
1 (3.4 oz) package chocolate instant pudding mix
3 large eggs
1 1/4 cups milk
1 cup canola oil
1 Tbl vanilla
1 tsp chocolate extract
½ tsp almond extract
2 tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
2 (3.5 oz) bittersweet dark chocolate candy bars with orange and spices, chopped
1 (21 oz) can blackberry pie filling
2 (16 oz) cans chocolate fudge frosting
Preheat oven to 350F. Grease 2 (9 inch) round cake pans and dust with cocoa. Set aside. Beat cake mix and next 11 ingredients a low speed for 1 minute. Beat a medium speed 2 minutes. Fold in chopped chocolate. Pour batter into prepared pans. Bake at 350F. for 30 to 32 minutes or until a wooden pick comes out clean. Let cool in pans on wire racks for 10 minutes. Remove from pans to sire racks, and cool completely—about 1 hour. Wrap and chill cake layers for about an hour. Slice cake layers in half horizontally to make 4 layers. Place l layer, cut side up, on cake plate. Spread one-third of blackberry filling over cake.
Repeat twice. Place final cake layer on top of cake, cut side down. Spread chocolate fudge frosting on top and sides of cake. Drizzle remaining filling over top of cake, letting it drop down sides of cake. Cover and chill in fridge until read to serve. Just before serving, garnish with fresh blackberries.
June 30, 2011
½ Cup Butter, melted
½ Cup Flour
2 Cups Heavy Cream
¼ Cup Chicken Base
2 Cups Sour Cream
1 Cup Chopped onion
¼ Tsp Black Pepper
2 Cups Cheddar Cheese, Shredded
5-6 Lbs Shredded Baking Potatoes
Preheat oven to 425F. Melt butter and whisk in flour to make roux. Heat heavy cream and then add chicken base. Add roux to cream mixture and cook until thickened. Whisk in chicken base and sour cream. Stir in onions and pepper. Put mixed cheese and potatoes in a cooking dish. Pour cream mixture over and stir in. Sprinkle lightly with corn flakes. Bake for about 30 minutes or until internal temperature is 160F.
Alternatively: Portion out in smaller serving dishes. Sprinkle with corn flakes. Put smaller dishes on baking sheet and bake at same temperature for about 10 minutes.
June 29, 2011
Serves 8 to 10
1 ¼ cups granulated sugar
1 cup heavy cream
5 ounces unsweetened chocolate, finely chopped
8 tablespoons (4 ounces) unsalted butter, cut into ½ inch pieces
1 teaspoon pure vanilla extract
In a small saucepan, combine the sugar and cream and bring to a boil over medium heat, stirring occasionally. Reduce the heat and simmer for 6 minutes. Add the chocolate and butter and stir until melted. Pour into a bowl and stir in the vanilla. Let the frosting cool, whisking gently from time to time. Don’t overwhip or you’ll create air bubbles.
Unsalted butter and flour for the pans
2 cups granulated sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon salt
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
2 large eggs, lightly beaten
½ cup canola oil
1 cup whole milk
1 cup boiling water
Preheat oven to 350F. Lightly butter the bottom of two 9-inch round cake pans. Line the bottom with parchment paper, then butter and flour the parchment and the sides of the pans. Combine the sugar, flour, cocoa, salt, baking powder, and baking soda and mix on low speed. Mix in the eggs, oil and milk. Increase the speed to medium and beat for 2 minutes. Reduce the speed to low and mix in the water. The batter will be soupy.
Divide the batter evenly between the cake pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool on a cooling rack for 5 minutes and then turn the layers out onto the rack and cool completely.
Frosting the Cake: When the cakes have cooled, check the frosting. It should have the consistency of mayonnaise. If it is still too thin, allow it to cool longer.
June 27, 2011
Yield: 10-12 servings
1 (7-ounce) package waffle cones, broken into pieces
6 tablespoons butter, melted
1 tablespoon granulated sugar
2 (1-quart) containers premium vanilla ice cream, divided
1 (16-ounce) container fresh strawberries (1 quart), stemmed
1/4 cup powdered sugar, divided
1 pint fresh blueberries
2 ripe bananas
waffle cone pieces, fresh whole strawberries, fresh blueberries
Preparation Process first 3 ingredients in a food processor until finely crushed. Firmly press mixture onto bottom of a lightly greased 10-inch springform pan. Bake at 350° for 10 minutes. Cool completely in pan on a wire rack. Let vanilla ice cream stand at room temperature 20 minutes or until slightly softened. Process strawberries and 2 tablespoons powdered sugar in a food processor until pureed, stopping to scrape down sides; remove strawberry mixture, and set aside. Process blueberries and 1 tablespoon powdered sugar in food processor until pureed, stopping to scrape down sides; set aside. Mash bananas with a fork in a large bowl; stir in remaining 1 tablespoon powdered sugar. Set aside.
Place 1 quart of ice cream in a large bowl; cut into large (3-inch) pieces. Fold strawberry mixture into ice cream until blended. Place in freezer until slightly firm.
Divide remaining quart of ice cream in half, placing halves in separate bowls. Stir blueberry mixture into half and mashed banana mixture into remaining half. Place bowls in freezer. Spread half of strawberry mixture evenly into prepared crust in springform pan. Place pan and remaining strawberry mixture in freezer. Freeze 30 minutes or until strawberry layer in pan is slightly firm. Spread banana mixture evenly over strawberry layer in pan; return pan to freezer, and freeze 30 minutes or until banana layer is slightly firm. Repeat procedure with blueberry mixture. Spread remaining strawberry mixture over blueberry layer in pan, and freeze 3 hours or until all layers are firm. Let pie stand at room temperature 15 minutes before serving. Garnish if desired.
½ cup granulated sugar
1/2 cup dark brown sugar
½ cup vegetable oil
2 apples peeled and cored
1 cup buttermilk
2 ½ cups self-rising flour
½ cup chopped walnuts
1 tbl vanilla
1 tbl molasses
1 tbl cinnamon
Optional: 1 cup fresh blueberries in season
Preheat oven to 375F. In a food processor, puree the apples with a little buttermilk. In a mixing bowl combine sugars, oil buttermilk, eggs, vanilla, molasses, apples and cinnamon. Add the flour and walnuts and mix. Place in a greased 13×9 pan. Top with the streusel and bake about 40 minutes or until a toothpick comes out clean.
1 cup all purpose flour
1 cups oats
¼ cup granulated sugar
¼ cup brown sugar
In a food processor, combine first 4 ingredients. Add butter a little at a time until the topping comes together slightly.
4 cups chicken stock
2 skinless, boneless chicken breast halves
12 ounces tomatillos
1 cup chopped onion
¾ cup cilantro sprigs
5 large garlic cloves, peeled
1 3-inch jalapeno pepper, stemmed and quartered lengthwise
2 15-ounch cans hominy (posole), drained
½ teaspoon dried oregano
½ cup cubed avocado tossed in 1 teaspoon fresh lime juice
¼ cup chopped fresh cilantro
½ cup chopped onion
1 cup crisp tortilla strips
Bring chicken stock to boil. Add chicken breasts and simmer until cooked through—about 15 minutes. Transfer chicken to a plate. Reserve poaching liquid. (If you don’t have 3 cups remaining, add more chicken stock.) Shred the chicken and set aside.
Remove and discard husks from the tomatillos. Rinse and coarsely chop. Put tomatillos in a large bowl and add onion, cilantro, garlic and jalapeño. In a food processor, process half of this mixture with ½ cup water until chunky. Repeat with remaining half of mixture and another ½ cup water.
Place the tomatillo mixture in a large, deep-sided pot. Add the reserved chicken poaching liquid, shredded chicken, hominy and oregano. Simmer and cook until all ingredients are just heated through—2-3 minutes. Taste soup and season with salt as needed.
To serve ladle soup in 6-8 soup bowls and add garnishes.
May 10, 2011
4 tablespoons unsalted butter
1 tablespoon minced bacon (about 1/2 ounce)
1 Spanish onion, chopped
1 carrot, chopped
1 stalk celery, chopped
4 cloves garlic, minced
5 tablespoons all-purpose flour
5 cups chicken broth, homemade or low-sodium canned
1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped
3 parsley sprigs
3 fresj thyme sprigs
1 bay leaf
1 cup heavy cream
1 3/4 teaspoo n kosher salt
Freshly ground black pepper
Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.
When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.
Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.
In a stock pot, sauté until tender:
3 ribs diced celery
1 diced onion
2 diced carrots
3 cloves minced garlic
¼ cup butter
2 qts chicken stock
2 cups diced potatoes
4 cups fresh corn sliced off the cob
2 bay leaves
1 tsp thyme
1 tbl parsley
1 tsp black pepper
salt to taste
Soft boil potatoes until tender. Thicken potatoes slightly with butter and flour roux. Add 2 cups of heavy whipping cream. Correct seasonings. Serve garnished with shredded cheddar cheese and diced scallions. Yield: 10 servings
1 Tbl Olive Oil
2 Onions, chopped
1 Carrot, chopped
1 Stalk celery, chopped
2 Cloves garlic, chopped
6 Cps Water (more if needed)
¼ Medium head green cabbage, chopped
1 Can Crushed tomatoes (14.5 ounces)
¼ LB Green beans, trimmed and cut into ½ inch pieces
¼ LB Fresh okra, stems trimmed, halved lengthwise
1 Yellow squash, chopped
1 Zucchini, chopped
2 Tbl Chopped fresh flatleaf parsley
2 Tbl Chopped fresh basil
½ Tsp Red pepper flakes
½ Cup Elbow macaroni
Coarse salt and freshly ground pepper as needed
Olive oil for drizzling
Parmesan Cheese for garnish
In heavy bottomed pan, heat the oil and then add onions, carrots, celery and cook until the onions are golden. Add garlic and cook about one more minute. Add 4 cups of the water and the cabbages. Season with salt and pepper. Bring to a boil and then simmer until the mixture is flavorful and well combined—a bout 30 minutes. Add tomatoes, bens, okra, squash, zucchini, parsley, basil and pepper flakes. Add more water to cover by about 1 inch. Simmer until vegetables are just tender, about 20 minutes. Add pasta and more water if needed. Simmer until pasta is tender, about another 10 minutes. Adjust seasonings. When serving, drizzle with olive oil and sprinkle with grated cheese.
April 28, 2011
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2 Tbl Olive Oil
1 Cup Chopped onion
½ Cup Chopped celery
1/3 Cup Long-grain white rice
¼ Tsp Saffron threads, crushed
½ Cup Dry White wine
4 Cups Chicken tock
1 Tsp Kosher salt, plus more if needed
½ Cup Heavy cream
1 Lb Large uncooked shrimp, shelled and deveined
3 Oz Chorizo, cut into think rounds
1 Cup Fresh peas or frozen peas, thawed
½ Cup Diced cooked chicken
2 Tsp Chopped fresh chives
Heat oil in a large, heavy saucepan set over medium heat. When hot, add onion, carrot, and celery and sauté until softened—3 to 4 minutes. Add rice, saffron, wine and stock and bring to a simmer. Season with 1 teaspoon salt. Bring mixture to a simmer, then reduce heat. Cover and cook at a simmer until vegetables and rice are soft, for about 20 minutes. Remove from heat and let cool for 10 minutes. Puree the soup in batches in a food processor or blender and return it to the pot. Stir in the cream. Set soup over low heat and, when mixture comes to a simmer, add shrimp, chorizo, peas, and, if desired, chicken. Cook until shrimp have turned pink and curled, for about 3 minutes. Do not overcook or shrimp will become tough. Taste soup and season with salt, as needed. Garnish with a sprinkle of chives.
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