Robert Andrews – Page 3

Pumpkin Oatmeal Cookies

Ingredients

1 1/2 cup all-purpose flour (spooned & leveled)
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter softened to room temperature
3/4 cup brown sugar lightly packed
1/2 cup granulated sugar
2 large eggs room temperature
2 teaspoon pure vanilla extract
1 cup pumpkin puree squeeze out excess moisture with paper towels*
2 C instant oats

Instructions

COMBINE DRY INGREDIENTS
- In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, and salt. Set aside
COMBINE WET INGREDIENTS
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the softened butter, brown sugar, and granulated sugar for 1-2 minutes until well combined.
- Add the eggs and vanilla extract and mix until fully combined.
- Then mix in the pumpkin puree until well combined.
COMBINE WET AND DRY
- Slowly mix in half the dry ingredients, making sure to stop and scrape down the sides of the bowl as needed.
- Then mix in the instant oats until just combined.
Cover the cookie dough tightly with plastic wrap and refrigerate for 30 minutes.
- You don’t have to do this step, but if you don’t your cookies will not be as puffy and soft.
Preheat the oven to 350°F (180°C).
BALL DOUGH
- Line two large baking sheets with parchment paper.
- Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets.
- Roll the cookie dough into balls and very gently press down with your hand to flatten each ball of cookie dough slightly.
- Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.
BAKE
- Bake in separate batches at 350°F for 12-15 minutes or until the edges of the cookies are lightly browned and the top is set.
- Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling.

Notes

*Make sure to press some of the moisture out of the pumpkin puree before mixing it into the wet ingredients. I like to spread the pumpkin onto a few paper towels then use some more paper towels to press out as much moisture as possible.

Store cookies in an airtight container at room temperature for up to five days.

Freezing Instructions: Cookie dough balls may be frozen for up to 3 months. Bake from frozen for an additional 1-2 minutes. Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.

Perfect Poached Eggs and Three Mistakes

Perfect Poached Eggs and the most common Three Mistakes Cooks Make

Mistake 1: Foamy mess of egg whites.

Use fresh eggs only. Boiled hardboiled eggs want an older yolk, because the albumen (egg white) begins to break down, making it easy to peel. With poached eggs, this turns to foam – a very bad situation for poached eggs.

Sometimes you don’t know how old the eggs are. In this case, break them into a strainer, allowing the water from the white to drip away before putting it into the hot water.

Mistake 2: Make sure your water is boiling hot.

You don’t want a rolling boil, just a high simmer. Boiling water will break the white apart. Water that is not hot enough will allow your white to float away before it sets, and create foam.

A splash of vinegar will help the white set more quickly, but some people can taste the vinegar, so don’t use too much. Ideally, use lemon. This has a better taste than vinegar, and in the case of Eggs Benedict actually enhances the flavor. Both are acids, and have a pH level of about 2.

If using an electric range, you can bring the water up to a rolling boil, then drop a few ice chips into the water just before putting your egg in, the rolling boil will stop immediately. Put your egg into the calmed water. If using gas, it’s easy – turn the heat down to low once the water is boiling. The water will calm in seconds.

Mistake 3: Avoid turbulence

Along with a rolling boil, if you drop an egg into the hot water too abruptly it “splashes” breaking apart the white. Lower the egg gently into the water.

The best way is to break an egg into individual ramekins, then gently lower the bowl into the water, then tip up to release the egg. This takes time, so using a strainer is a good way to avoid Mistake 1 and Mistake 3 at the same time.

Poaching Times

2½ minutes White is mostly cooked, while yolk is very molten
3 minutes White is complete set but soft, yolk begins to harden
3½ minutes White is now hard, yolk is mostly cooked
4 minutes White is now hard, yolk is completely cooked

This assumes room temperature eggs. If using cold eggs, add 10-15 seconds to the above times.

If poaching multiple eggs, put them ALL into a glass bowl, and set them into the water at the same time, otherwise some of the eggs will be overcooked.

Removing an egg from the water:

Use a slotted spoon. If you use a regular spoon, you get too much water in with the egg. Spider strainers can tend to break the yolk. Ideally, put the egg into a paper towel or tea towel, and roll it very slightly before rolling it into your serving bowl or onto your English muffin.

Preparing eggs ahead of time:

This works only if people want harder cooked eggs, but does not work when people want runny yolks.

To prepare eggs ahead of time, poach the eggs for 2-2½ minutes in a basket, then put the basket into an ice bath to stop the cooking process. When ready to serve, return individual eggs to boiling water and cook for 60 seconds for a 3 minute egg. Slightly longer if they want a hard-cooked poached egg.

Easy Baked Chicken

Base Recipe Contributed by Patti Neill from Beatitudes Campus, Phoenix.

INGREDIENTS

- - 2 Chicken Breasts – Butterfly and pound flat
  - 1/4 C buter – melted
  - 1/2 C Parmesan cheese
  - 1/2 C Panko breadcrumbs
  - 1/2 tsp garlic powder
  - 10-16 oz marinara or Alfredo sauce
  - Mozzarella Cheese

Alfredo Sauce – – – – Marinara Sauce – – – – Scratch Marinara

- 1. Preheat oven to 350º
  2. Line a baking tray with foil, then spray with cooking oil
  3. Mix together Parmesan, Panko, garlic powder
  4. Melt butter and pour into a shallow bowl
  5. Dip chicken into the butter
  6. Dredge into the bred crumb mixture, pressing into the chicken
  7. Place on baking tray
  8. Bake for 20 minutes
  9. Spoon sauce over the chicken
  10. Sprinkle mozzarella cheese thickly over the top
  11. Put back into oven for 10 more minutes
  12. Serve over cooked spaghetti and cover with more sauce and cheese

Tofu Quiche Florentine

Mis en Place
to make ONE 6 inch quiche

It is baked in a homemade cracker crust that is very easy to make and can be prepared in under 10 minutes!

Ingredients

Pie Crust

6 packets crackers (or 10 Ritz)
3 TBL tofu
2 TBL EVOO

Spinach mixture

1 tbsp olive oil
1 egg
2 scallions
8 oz fresh spinach (optional frozen spinach)

Tofu filling

1/4 C silken tofu 350g, drained and pressed
1 TBL pecan or similar flour or soy flour
1 TBL cornstarch
1 tsp salt
scant black pepper
1/4 tsp garlic powder optional
1 oz cheddar cheese 125g, or other shredded cheese (optional)

Instructions

Prepare Pie Crust

Food process crackers and butter till crumbs
Add VERY cold water very slowly just until dough starts to come together.
Finish on the counter.
- Flatten dough into a disc, wrap in plastic and refrigerate for 30 minutes.
- Roll out evenly on a floured surface, about ⅙-inch (4mm) thick, then transfer into a 6-inch lightly greased pie dish.
- Prick the bottom a few times with a fork.
- Preheat oven to 425°F (220°C).

Spinach mixture

Chop spinach so that it is in smaller chopped pieces
In a large pan, heat the oil.
Add the spinach, and continue cooking until wilted, about 2 minutes (or simply thaw frozen spinach).
Add diced chives
Optional: 1 TBL sun dried tomatoes (chopped)
Transfer into a colander and drain. Then wrap in paper towels and squeeze to remove any excess liquid

Tofu filling

Blend the tofu, flour, and seasonings until smooth and creamy.
Chop spinach mixture, then mix to combine.
Then, stir in shredded cheese.
Taste and adjust seasonings as needed. (If the filling seems too thick, add a bit of non-dairy cream, or if it seems too watery, stir in a bit of flour.)
Fill the filling into the prepared crust, smoothing out evenly.

BAKING

Preheat oven to 350º
Bake 25 minutes
Let rest 5 minutes before serving

Bake for 10 minutes to set pie crust, then turn the temperature down to 356°F (180°C) and bake for further 30-40 minutes until filling is set and light golden brown on top. (*If the crust seems getting too dry during baking, brush with a little non-dairy cream for a shiny golden color, and if it’s getting too dark, cover loosely with aluminum foil or baking paper).
Allow the quiche to cool slightly before slicing.

Notes

The baking time may vary, depending on your oven temperature, which pie dish you use, or if you cover the quiche during baking. I recommend checking every now and then.

Crispy Parmesan Egg

PREP for TWO PEOPLE
1. Shred hashed browns – I prefer Yukon gold potatoes
2. Shred 1/2 C mozzarella cheese
3. Grate 2 TBL Parmesan cheese (even the green bottle is OK)
4. Mix cheeses in a small mixing bowl
5. Break one egg each in small bowls for quick deployment
6. Put 2 TBL water into a small bowl also for quick deployment
COOKING THE HASHED BROWNS
1. Cook hashed browns in a lightly oiled skillet
2. Flip till browned
3. Put onto plate – the next step goes quickly
COOKING THE EGGS
1. Re-oil skillet
2. Put half cheese mixture in two piles onto skillet
3. Put one egg onto each pile
4. Add the water and cover skillet
5. Start timing two minutes
6. At the two-minute mark, remove the cover
7. Evaluate eggs. Whites should be cooked – just barely though
  - NOTE: They will appear to be less cooked than they really are. Don’t cook for more than another 30 seconds, or the yolk will be hard.
8. Use teflon spatula to remove eggs to the top of your hashed browns

Soft Sourdough Pretzel

Find it online: https://www.theperfectloaf.com/seriously-soft-sourdough-pretzel/

Author: Maurizio Leo
Prep Time: 18 hours
Cook Time: 25 minutes
Total Time: 18 hours 25 minutes
Yield: 12 pretzels
Category: Sourdough, Pretzel
Cuisine: German

Description

Chewy and soft, these sourdough pretzels are the real deal. Equally delicious with mustard, cheese, and beer, they have that unmistakable pretzel flavor and deep color.

Ingredients

Levain

10g ripe sourdough starter, 100% hydration
51g all-purpose flour
51g whole wheat flour
102g water

Main dough

635g high-protein flour (“bread” flour)
120g all-purpose flour
369g water
17g fine sea salt
60g unsalted butter, softened to room temperature
3g diastatic malt powder

Lye bath

940g cool water
38g food-grade lye

Topping

coarse pretzel salt

Instructions

Levain (9:00 p.m.)
In a small bowl or jar, mix the Levain ingredients. Cover the jar and keep it at a warm temperature for 12 hours.
Mix (9:00 a.m., next day)
Add the flour, water, salt, softened butter, diastatic malt powder, and levain to the bowl of a mixer fitted with a dough hook. Mix on speed 1 for 2 to 3 minutes until all of the ingredients are incorporated. Let the dough rest for 5 minutes. Continue to mix on speed 2 for 4-6 additional minutes until the dough becomes smooth and cohesive—an improved mix.
Bulk fermentation (9:15 a.m. to 12:45 p.m.)
Give the dough one set of stretch and folds after the first hour of bulk fermentation. Return the dough to the bulk container and let rest until time to divide.
Divide and preshape (12:45 p.m.)
Because the dough is low hydration, keep it covered at all times. Divide the dough into twelve 115 gram rectangular pieces. Preshape each rectangle into a tapered cigar shape. Let the pieces rest 15 minutes covered with plastic.
Shape (1:00 p.m.)
Line two half-sheet pans with parchment paper. Starting with the piece preshaped first, place the cigar in front of you so the tips are at your sides. Begin with your hands slightly overlapping in the middle, press down and roll the dough back and forth away from and then toward your body. As you are rolling, start to move your hands outward to encourage the tube to spread out and become increasingly thin as you move from the center out to the tips. You want to keep an exaggerated bulge in the very center of this rope, this will be the part you later score to open in the oven. Grab the two tips and arrange the dough so it loops away from you. Take one tip and fold it over the other side . Switch your hands so your right hand is holding the new right tip and your left is holding the new left tip. Fold the same side over the other as previously. Grab the two tips and fold them up over the knot in the middle and place each tip on its corresponding side inside the loop. It looks nice to have a little overlap with each tip — gently press it down into the side to seal.
Proof (1:15 p.m. to 1:45 p.m.)
Let the dough proof on the counter at room temperature for 30 minutes, uncovered. Then, transfer the uncovered baking sheets holding your pretzels to the fridge for 45 minutes to 1 hour.
Lye bath (2:45 p.m.)
Place two racks in your oven, one at the bottom and one in the top third. Preheat your oven to 450°F (230°C) convection (475°F (245°C) without convection). While wearing long latex or rubber gloves, add 940g cool water to a stainless steel bowl. To the water, add 38g food-grade lye while mixing with a stainless steel whisk or large spoon. The mixture will initially be cloudy, keep stirring until all the powder/pellets are dissolved. With gloves, pick up one shaped pretzel and transfer it to the lye bath and let sit for 15-20 seconds. Transfer to the cooling rack on top of the parchment paper inside a baking sheet. Repeat with remaining dough pieces. Once all the pretzel have been dipped, carefully flush the remaining lye solution down the toilet.
Bake (3:00 p.m.)
Score each pretzel with the razor blade and sprinkle on pretzel salt. Bake at 450°F (230°C) for 10 minutes. Rotate the pans back to front and top to bottom, turn the oven down to 425°C (220°C) and bake for 8-12 minutes longer until a deep brown color. Remove from the oven and let cool. Enjoy warm from the oven.

Notes

For the lye bath, you will need a stainless steel bowl, stainless steel cooling rack, and pair of rubber gloves.

Orange-Chocolate and Cinnamon-Coconut

This is a recipe from the Iona Abbey Cookbook, designed to feed lots of people. This is the original recipe and is designed to feed several dozen to a hundred people.. This is a private recipe and should not be reproduced.

Orange and Chocolate and Cinnamon Coconut

800 g margarine 800 g margarine
450 g caster sugar 450 g caster sugar
900 g plain flour 650 g plain flour
300 g white rice flour 150 g cocoa
½ tsp salt ½ tsp salt
2 tsp baking powder 300 g white rice flour
1 tsp cinnamon 2 tsp baking powder
zest of 3 well washed 150 g desiccated coconut
oranges

1. Pre-heat oven to 180 C.

2. Cream sugar and margarine together with the large Hobart mixer. Use balloon whisk, speed 3 for 5 minutes. (add the orange zest if making the lemon and poppy seed biscuits) Turn off the mixer.

3. Add all the dry ingredients to the mixing bowl. Mix these in on speed 1 until just combined.

4. Roll out in smaller batches on a floured surface and cut out square biscuits.

Place on paper lined trays, there doesn’t need to be much space between them.

5. Bake at 180 C for 20 minutes, then shuffle trays around and bake for a further 12 minutes.

6. Take out of oven and leave to cool. Leave in an airtight container.

Community Garlic Bread

Garlic Bread for 65 people

6 large baguette style loaves of white bread or 6 white abbey loaves
For the garlic butter: 1 ½ blocks (375 g) of butter
1 heaped tbsp minced garlic (or one bulb, minced)
1 level tbsp thyme

Place butter into a ceramic or glass dish (not plastic,
it might get stained with the garlic), soften in the microwave for 1 minute at 50%.
Add garlic and herbs, mix well with a fork.
Cut all the loaves into slices, but leave the slices connected in the bottom.
Spread a bit of butter between all the slices. Place bread on trays, cover with tea towel and put aside until needed.

GLUTEN FREE: Use gluten free bread: spread slices of bread on both sides with a bit of garlic butter. Wrap in aluminium foil.

Dairy FREE: Mix a bit of soya spread with some garlic and some thyme, get some slices of bread (1 per person) and spread on both sides with the garlic spread. Wrap in aluminium foil.

To heat up: Pre-heat oven to 230 C. At 5.20pm (assuming dinner is at 6pm) put bread into oven. At 5.55 take out of oven, place into wooden dishes and serve (with out cutting the slices).

Community Biscuits

All kinds of different biscuits

Plain biscuits Chocolate Biscuits Lemon & Poppy Seed Biccis

800 g margarine 800 g margarine 800 g margarine
400 g caster sugar 400 g caster sugar 400 g caster sugar
900 g plain flour 750 g plain flour 900 g plain flour
300 g rice flour 150 g cocoa 300 g corn flour
½ tsp salt ½ tsp salt ½ tsp salt
2 tsp baking powder 300 g corn flour 2 tsp baking powder
2 tsp baking powder zest of 3 well washed lemons
4 tbsp poppy seeds

1. Pre-heat oven to 180 C.

2. Cream sugar and margarine together with the large Hobart mixer. Use balloon whisk, speed 3 for 5 minutes. (add the lemon zest if making the lemon and poppy seed biscuits) Turn off the mixer.

3. Mix all the dry ingredients and add to the mixing bowl. Mix these in on speed 1 until just combined.

4. Roll out in smaller batches on a floured surface and cut out square biscuits.

Place on lightly oiled trays, there doesn’t need to be much space between them.

5. Bake at 180 C for 20 minutes, then shuffle trays around and bake for a further 12 minutes.

6. Take out of oven and leave to cool. Leave in an airtight container.

Community Corn Bread

Dry ingredients:

6 8 cups stone ground cornmeal
6 8 cups plain white flour
1 ½ 2 cups caser sugar
6 8 level dessertsp baking powder

Wet ingredients:

6 8 cups milk (soya milk)
2 2 2/3 cups sunflower oil
6 8 eggs

Heat oven to 200 C.
Grease and bottom line two medium sized/large deep aluminium trays.
Combine all dry ingredients in a large metal bowl.
Combine all wet ingredients in a jug. Whisk well.
Add liquid to the dry ingredients and combine with large folding movements. Don’t beat the mix.
Fill into prepared tins. Sprinkle with poppy seeds.
Bake for 40 – 50 min on a medium shelf.

Community Green Soup

1 box courgettes
1 box leeks
6 large potatoes – peeled and diced
5 large onions
2 aluminum jugs of red lentils
3 tbsp cumin
4 tbsp basil
5 tbsp veg. stock powder & Water
Pepper and salt
½ cup lemon juice

Wash and then chop all the vegetables roughly.
Fry onions in olive oil until transparent, then add other vegetables and garlic.
Stir fry for 5 minutes without browning. Add cumin and basil, red lentils, the veg. stock powder and the water (2 inches below rivets of soup pot).
Cover and bring to boil – stir from time to time. Once boiling, leave to simmer for 20 minutes on a medium heat until the lentils are soft.
Blend to a smooth soup, season with 1 level tbsp cracked pepper and 1 dessertspoon of salt and the lemon juice.

Jalapeño Popper Pinwheels

Jalapeño Popper Pinwheels are bite sized, creamy, delicious snacks or appetizers that are filled with cheese, bacon and jalapeños and rolled up in a tortilla!

Author Brandie @ The Country Cook

Ingredients

8 ounce block cream cheese, softened to room temperature
1/3 cup sour cream
1 1/2 cups shredded sharp cheddar cheese
6 slices bacon, cooked crispy and crumbled
1/4 cup finely chopped jalapeno, seeds and membrane removed
2 green onions, thinly sliced (green part only)
5 (8-inch) flour tortillas
ranch dressing, for dipping (optional)

Instructions

In a big bowl, use an electric mixer to blend the cream cheese and sour cream until it’s smooth.
Add in the cheese, bacon, jalapenos, and green onions to the bowl. Stir everything together until it’s well mixed.
Place a tortilla on a clean surface. Take about one-fifth of the mixture and spread it evenly on the tortilla, leaving a half-inch border around the edges.
Roll up the tortilla tightly, making a long log shape. Repeat this with the rest of the tortillas and filling.
Wrap each log tightly in plastic wrap, folding the ends of the plastic under. Put them in the fridge for at least 4 hours, but overnight is even better.
Take the logs out of the plastic wrap. Slice them into half-inch pieces and serve. Enjoy!

Mrs. Fields Chocolate Chip Cookies

Ingredients

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar packed
1/2 cup granulated sugar
1 cup salted butter cold and small cubed
2 large eggs
2 teaspoons vanilla extract
2 cups semi-sweet chocolate chips plus more for garnish

Instructions

Prepare two baking sheets by lining them with parchment paper, then set them aside.
In a bowl, combine the flour, baking soda, and salt. Set this aside.
In the bowl of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer, add the brown sugar, white sugar, and cubed butter. Mix until the ingredients are just combined (it should be almost like a sandy consistency with lumps).
Next, add the eggs and vanilla extract to the mixture, and mix until everything is well combined.
Add the flour mixture to the bowl and mix until there are no streaks of flour remaining. Mix on low or else the flour will fly everywhere. Be careful not to overmix, and remember to scrape the sides of the bowl if needed.
Gently stir in the chocolate chips until they are evenly distributed throughout the dough.
Take about ¼ cup portions of the dough (I use a spring loaded cookie scoop to help with this) and roll them between your hands to form balls. Place the dough balls about 3 inches apart on the prepared baking sheets. Note: if you don’t have enough room in your refrigerator for a couple of sheet trays, just put all the cookie dough balls on one baking sheet and then once they’ve chilled, distribute them evenly on your other prepared baking sheets.
Put the cookie dough balls into the refrigerator and let them chill for 30 minutes. While the dough is chilling, preheat the oven to 300°F.
Once the dough has chilled, take the sheet trays out of the refrigerator and bake for 22-25 minutes until the cookies are puffed and the edges start to turn golden brown.
As soon as the cookies are done baking, transfer them from the sheet trays to the countertop. You can use the parchment paper to help slide them off the tray.
This next step is optional. If you want to really “fancy up” your cookies (as shown in the pictures) you can press additional chocolate chips on top of each one while they are still warm.
Allow the cookies to cool slightly before serving.
Serve slightly warm but let them cool completely before storing.

Two Spring Roll Peanut Dipping Sauce

Easy Spring Roll Peanut Dipping Sauce

1. Sesame Oil in small soup pan – 1 TBL
  - Heat
2. Granulated garlic (or garlic powder) 1 tsp
  - Stir
3. Peanut butter – 2 TBL
4. Hoisin sauce – 2 TBL OR
5. Corn starch and sugar (1 TBL each) suspended in
  Apple Cider vinegar and Soy Sauce mixture – 1 TBL each
  - Stir
6. Water – 3/4 C
  - Bring to near boil
  - Stir till it thickens
7. Crushed peanuts – 1/2 C
  Optional 1 tsp Sriracha
  - Stir in, and serve

Easier Spring Roll Peanut Dipping Sauce

- 2 TBL Peanut Butter
- 2 TBL Hoisin Sauce
- 1/4 C Milk

Tips for Spring Rolls

1. Spring roll wrappers should be dipped in water for no more than 5 seconds
2. When wrapping, place wrapper rough side down or it will stick to the surface
3. Don’t over-stuff your spring rolls. Cut pieces to no more than 4 inches
4. Common stuffings are
  - mint
  - cilantro
  - shredded carrots
  - bean sprouts
  - shrimp
  - shredded cabbage
  - vermicelli noodles
  - rice noodles
  - cucumber strips
  - shredded radish
  - asparagus spears

Rice Pudding with Condensed Milk

Rice pudding is a creamy and slightly sweet with subtle warm vanilla and spices. The milk and starch from the rice create a creamy and smooth texture. Sugars in the condensed milk give a moderately sweet flavor while still letting the natural and nutty flavors of rice and milk come through. The rice, while softened during the cooking process, is such a nice soft chewy bite. Finally, the vanilla, nutmeg, and cinnamon give this dessert it’s warm, aromatic, and nostalgic flavors.

Author Carrie Tyler

Ingredients

1 cup Uncooked white rice, long grain
2 cups Water
14 ounces Sweetened Condensed Milk
2 cups Whole Milk
1 teaspoon Vanilla extract
⅛ teaspoon Ground Nutmeg
Pinch Salt
¼ teaspoon Ground Cinnamon (to sprinkle on top)

Instructions

1. Rinse the rice under cold water until the water runs clear.
  - In a medium-sized saucepan, combine the rinsed rice and 2 cups of water.
  - Bring the water to a boil, then reduce the heat to low and cover the saucepan with a lid.
  - Let the rice simmer for about 15-20 minutes or until the rice is fully cooked and tender.
2. Once the rice is cooked, pour in the sweetened condensed milk, the whole milk, and the vanilla, nutmeg, and pinch of salt. Stir well to combine everything.
3. Increase the heat to medium-low and let the rice pudding mixture simmer, stirring frequently, until it thickens to your desired consistency. This will take about 15-20 minutes. Be sure to keep an eye on it and stir occasionally to prevent sticking.
4. Remove the rice pudding from the heat and let it cool slightly before serving. Sprinkle the cinnamon on top.
  
  You can serve it warm, at room temperature, or chilled, depending on your preference.

Tik Tok Leche Cake

INGREDIENTS

- Glass Bowl containing
  - Half Loaf of Sponge bread or Brioche
  - 1/4 C Whole milk
  - 3 eggs
  - 1 can condensed milk
  - 1 can evaporated milk
  - 1/2 C sugar
  - 1 tsp baking powder
  - 1 tsp vanilla
- Caramel Sauce
  - 1/2 C sugar
  - 1 TBL butter

STEP BY STEP

1. Preheat oven to 300º
2. Heat sugar and 1 TBL butter over medium heat
3. Stir constantly until the sugar darkens and caramelizes
4. Pour into lightly greased ramakin
5. Put bread into a glass bowl
6. Cover with milk
7. Let soak for about 4 hours
8. Pour into blender and blend
9. Pour into ramakin
10. Cover tightly with foil
11. Put into larger pot with hot water up to halfway
12. Put into oven and bake 40 minutes
13. Let cool slightly, then invert onto a plate

Ideas on Which to Expand

These are titles from a cooking magazine.
Use them to create my own version:

- Brie Wrapped in Puff Pastry
- French Onion Soup – French Bread & Gruyere
- Crostini with Cream Cheese, Chives and Garlic
- Mini Grilled Cheese
- Artichoke in Puff Pastry
  - with garlic, Parmesan, and Cream Cheese
- Mini Beef Wellington
- Chicken Swiss Cheese Croissant
- Spanikopita with four cheese in Puff Pastry
- Quiche
- Tropezienne
- Bourbon Bacon Lollipops
- Artichoke with Goat Cheese
  - Breaded in Parmesan Panko mix
- Spring Roll – Jicima, sweet potato, carrot, cabbage, cilantro, soy dipping sauce
- Mini Meatloaves
- Key Lime Bites
- Pretzels & Beer Cheese
- Spinach Artichoke Dip – garlic, onion, Parmesan
  - Serve with crostini
- Creme Brule
- Cheddar & Chive Rolls
- Potato au Gratin – mini
- Veggie Casserole – onion, garlic, cheese, bread
- Garlic knots with cheese sauce
- Mini Mac & Cheese
- Pumpkin Pie
- Three Bean Casserole
- Stuffed Salmon – spinach & goat cheese
- Tamales
- Shepher’s Pie
- Ekmek

Strawberry Rhubarb Pie

Ingredients

Yield:6 to 8 servings

[ amounts in bracket are for two baking ramekins ]

For the Filling [indicate Ramekin Measurements]

- - 3 C rhubarb [1.5 C] peeled and cut into 1/2 inch pieces,
    about one pound [8 oz]
  - 2 C strawberry halves [1 C]
  - 1/2 C sugar [1/4 C]
  - 3 TBL Minute Tapioca or 1/4 C Tapioca flour [1.5 TBL or 2 TBL]
  - 3 TBL unsalted butter [1 1/2 TBL]
  - 1/4 C cornstarch [2 TBL]
  - 1 tsp vanilla [1/2 tsp]
  - 1 tsp CinnaSugar [1/2 tp]
  - Dash of cardamom

For the Crust

- 1 C pulverized crackers [1/2 C]
- 1 1/2 C AP flour [3/4 C]
- ½ teaspoon salt [1/4 tsp]
- ¾ teaspoon sugar, plus CinnaSugar for sprinkling [1/2 tsp]
- 2 sticks COLD unsalted butter – ¼-inch cubes [1 stick]
- ½ cup ice-cold water [1/4 C]
- 1 TBL milk [2 tsp]

Step by Step

Prepare the Crust
1. Pulverize the crackers
2. Combine all crust ingredients in large COLD glass mixing bowl.
3. Using a fork or pastry cutter, work half of the butter into the flour until it resembles coarse meal.
4. Quickly work the remaining butter into the dough until the biggest pieces are the size of peas.
5. Drizzle in the ice water in several additions, tossing and mixing between each. (It should look rather ropy and rough.)
  - Stop adding water when a few bits of dry flour remain in the bottom of the bowl; do not overwork the dough or it will become tough.
6. Gather two-thirds of the dough and wrap tightly with plastic wrap. Do the same with the remaining third.
  - [If you are using two Ramekins, cut the dough into three equal pieces.]
  - Flatten into disks.
  - Refrigerate for at least 30 minutes.
  - When the dough is chilled, roll out the larger piece and line a nine-inch pie pan.
Prepare Rhubarb
- If rhubarb is thick, peel it.
- Cut into 1/2 inch pieces
- Combine rhubarb and strawberries in a bowl.
- Mix sugar and tapioca together and fold gently into the strawberries and rhubarb.
- Allow to macerate for 15 minutes.
Turn on the Oven
- Preheat oven to 425.
Fill pie shells
1. Spoon fruit into pastry shell and dot with butter.
2. Roll out remaining pastry,
3. Cut into strips 1/2 inch wide and weave a lattice to cover the pie.
4. Seal, trim and crimp the edges.
5. Brush the lattice with milk and sprinkle with a bit of CinnaSugar.
Bake your Pie
1. Bake in preheated oven for 20-22 minutes. [15 minutes if using ramekins]
2. Lower heat to 350 degrees and bake 40 minutes longer [30 minutes if using ramekins] until pastry has browned and filling begins to bubble.
Enjoy
1. Let pie cool completely before serving, at least 3 hours and up to overnight to set the filling.

Chicken Layered Casserole

Chicken and Stuffing Casserole

Chicken and Stuffing Casserole is an easy, one dish dinner that’s a family favorite! Made with pantry staples- it’s filling, and delicious!

Course Main Course

Cuisine American

Keyword Chicken and Stuffing Casserole, Stove Top Stuffing Casserole

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 371kcal

Author Brandie @ The Country Cook

Ingredients

2 pounds chicken tenderloins
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
10.5 ounce can cream of celery soup
10.5 ounce can cream of chicken soup
1/4 cup milk
6 ounce box Stove Top chicken stuffing mix
1 1/2 cups chicken broth (see notes below)
fresh or dried parsley for garnish (optional)

Instructions

Preheat the oven to 375°F. Spray an 11×7-inch baking dish with cooking spray, and set aside.
Cut 2 pounds chicken tenderloins into bite-sized pieces and place them into the baking dish.
Toss the chicken pieces with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
In a small bowl, whisk together 10.5 ounce can cream of celery soup, 10.5 ounce can cream of chicken soup and 1/4 cup milk until smooth.
Pour the sauce over the chicken pieces and smooth it out, so all of the chicken is covered.
Evenly sprinkle the 6 ounce box Stove Top chicken stuffing mix on top.
Pour 1 1/2 cups chicken broth on top of the stuffing mix, and make sure that all of the stuffing is moistened by the broth.
Cover with foil and bake for 40 minutes. Take the foil off and bake for an additional 5 minutes to lightly brown the top.
Garnish with fresh or dried parsley (optional) and serve. When serving, scoop up some of the gravy at the bottom and drizzle it over each serving.

A SIMILAR RECIPE

Chicken and Biscuits Casserole

This Chicken and Biscuits Casserole is so easy to make, uses simple ingredients and can be made quickly. A family favorite dinner recipe!

Course Main Course

Cuisine American

Keyword Chicken and Biscuits, Chicken and Biscuits Casserole, Chicken Pot Pie Casserole

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 397kcal

Author Brandie @ The Country Cook

Ingredients

2 (10.5 ounce) cans cream of chicken soup
1 cup milk
1 teaspoon garlic powder
1/2 teaspoon rotisserie seasoning
1/2 teaspoon black pepper
12 ounce can refrigerated biscuits (or two smaller 6 ounce cans)
1 cup frozen peas and carrots
1 cup shredded cheddar cheese
2 cups cooked chicken (shredded or diced)
1/4 cup sliced green onion (optional)

Instructions

Preheat oven to 375F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.
In a large bowl whisk together the cream of chicken soup, milk, garlic powder, rotisserie seasoning and black pepper. Whisk until fully combined and most of the lumps are gone.
Open the can of biscuits and separate each biscuit. Cut each biscuit into fourths. Add the biscuits to the bowl and stir to combine.
Next, add peas and carrots, cheddar cheese and chicken. Stir to combine.
Pour this mixture into prepared baking dish.
Bake uncovered for about 35-45 minutes. Biscuits will puff up while cooking so they should be golden brown and you should see the liquid bubbling around the edges.
If you are unsure if it is done in the middle, just add on a few extra minutes to the cooking time to make sure all the biscuits are fully cooked. If necessary, cover the top of the baking dish with aluminum foil so it doesn’t get any darker but will allow the biscuits to keep cooking.
Allow to cool for a few minutes, top with sliced green onions, then serve!

Strawberry Crumble

HOW TO MAKE STRAWBERRY CRUMBLE

Preheat the oven to 350°F. Spray an 11×7-inch baking dish with cooking spray and set aside. Remove the stems from the strawberries. Prepare them by leaving small ones whole, cut medium ones in half, and quarter large ones. Place the strawberries in a large bowl. Toss them until coated in the cornstarch, sugar, lemon juice, and vanilla. Set aside. In a medium-sized bowl, stir together the oats, flour, brown sugar, melted butter, and cinnamon until combined and crumbly.

Give the strawberries another good stir and place them in the baking dish in an even layer. Take your hands and add the crumble on top, breaking it up and crumbling it evenly all over.

Bake for 30-40 minutes until the strawberry mixture is bubbling up along the sides of the baking dish, and the crumble is golden brown.

Allow the crumble to sit for 10 minutes before serving (this will give the filling time to thicken.)

Ingredients

For the filling:

▢ 2 pounds fresh strawberries
▢ 2 Tablespoons cornstarch
▢ 1/2 cup granulated sugar
▢ 2 teaspoons lemon juice, fresh squeezed
▢ 1 teaspoon vanilla extract

For the topping:

▢ 1/2 cup old-fashioned rolled oats
▢ 1/2 cup all-purpose flour
▢ 1/2 cup light brown sugar, packed
▢ 5 Tablespoons salted butter, melted
▢ 1/2 teaspoon ground cinnamon

Instructions

Preheat the oven to 350°F. Spray an 11×7-inch baking dish with cooking spray and set aside.
Remove the stems from the strawberries. Prepare them by leaving small ones whole, cut medium ones in half, and quarter large ones.
Place the strawberries in a large bowl. Toss them until coated in the cornstarch, sugar, lemon juice, and vanilla. Set aside.
In a medium-sized bowl, stir together the oats, flour, brown sugar, melted butter, and cinnamon until combined and crumbly.
Give the strawberries another good stir and place them in the baking dish in an even layer.
Take your hands and add the crumble on top, breaking it up and crumbling it evenly all over the strawberries.
Bake for 30-40 minutes until the strawberry mixture is bubbling up along the sides of the baking dish, and the crumble is golden brown.
Allow the crumble to sit for 10 minutes before serving. Don’t skip this step. It allows the filling time to thicken up. Then scoop and serve!

Recipe from The Country Cook.