Feel free to browse.
This is a compilation of an AARP video session, and several other sources Equipment Cheeseboard (Marble or Wood) any clean transportable flat surface Really cool to have a four foot six inch board Heart Shaped or square or round Cookie Cutter Paring & Bread Knives Pastry Brush Charcuterie & Fromage Portion Size Plan on 3 … Continue reading “Gourmet Charcuterie Board”
Ingredients 2 1/2 cups granulated sugar 1/2 cup water 1/2 cup light corn syrup 1/8 teaspoon salt 2 egg whites, at room temperature 1 cup chopped pecans 1 teaspoon vanilla Instructions Line a cookie sheet with parchment paper or a silpat mat and set aside. In a large saucepan over medium heat, combine the … Continue reading “Divinity”
Crust 22 chocolate sandwich cookies (pulverize) 1/4 tsp salt 4 TBL butter press into 9 inch pie dish Freeze Filling 4 oz chocolate 1/4 C condensed milk 1 TBL veg oil Pour onto the bottom of your filled pan Add 1/4 C chopped pecans Pudding 1 large box instant chocolate pudding Follow instructions Fold in … Continue reading “Carolina Mud Pie”
Class Outline All recipes listed here can be completed within the class window (unless otherwise noted) and use minimal ingredients. Student will select eight recipes, and we will complete as many of them as possible within the alotted time. Classes are 2-3 hours in length, plus time to eat our creations. Class Cost Cost for … Continue reading “Available Classes”
Optional “bottom” ingredients Pitted dates and oats . Blended Speculoos cookies or ginger snaps frozen bananas Press into plastic lined loaf pan Black cow cake • Choc cake mix and root beer White cow cake • Vanilla cake mix and sprite Bake according to directions
Grandpa’s Waffles This uses my regular waffle iron, so they are not nearly as thick as Belgian Waffles, but the texture is there at least. 1 C AP flour scant salt 1/2 tsp baking powder 1 tsp baking soda 2 TBL confectioner sugar Combine above Add 1/2 C melted butter 2-3 eggs 1 C milk … Continue reading “Next Day Belgian Waffles”
SEE A SIMPLE RECIPE AT THE BOTTOM OF THIS PAGE This is a very simple and elegant dessert. You can make a large trifle that will serve everyone, or individual dessert cup trifles. A TRIFLE is a general category of recipe, kind of like “a casserole” – “a burrito” – or “a beverage.” It simply … Continue reading “Trifle”
When we spent three months in Istanbul, we ate a MARVELOUS cheese that was some type of string cheese. Here is what I found at TurkishCulture.org Anatolian String Cheese Bahçıvan Ceçil Peyniri ~ 250gString and Jeddal cheeses which are among traditional exclusive products come into prominence with their perfect fibrous structure. Halloumi Cheese specific to … Continue reading “Turkish Cheeses”
This is intended only to give brief instructions. For details about why some of it is being done this way, check the internet. Blanche Blanche all vegetables before freezing. Boil 60-90 seconds, plunge into water bath to stop the cooking process. Asparagus Chop into 3 inch pieces. Blanch 3-5 minutes depending on thickness. Will keep … Continue reading “Freezing Vegetables”
Most people use cornstarch as a thickener because that is what has always been used. It is also widely available; HOWEVER, after Passover (the Jewish holiday) Manischewitz (man-i-chev-its) potato starch is usually widely available and on sale. Here is a quick comparison of different starches from the website YUMMY. Cornstarch Cornstarch of cornflour is a … Continue reading “Tips: Starch Thickeners”
Meals [tv-note] Quiche Cut bacon into pieces and crisp it in a hot pan. Discard the grease. Cool the bacon and mix with (to taste) fresh chives, hand-shredded Gruyere, cooked chopped and drained spinach. Mix well. Mix in 1.5 C Half and Half and 6 beaten eggs Optionally add cooked ham, sauteed mushrooms, sauteed onion, … Continue reading “Grandpa’s Notes # 17”
This recipe was adapted from one posted at Genius Kitchen. INGREDIENTS 1 level tablespoon active dry yeast 1 cup warm water (100-105º F or 37-40º C) 3 TBL sugar – PROOF ABOVE MIXTURE FOR 5 MINUTES 1/4 cup vegetable oil 2 TBL softened butter 1 egg 3 cups bread flour – plus more 1 TBL … Continue reading “Buns / Bread / Muffins”
Frozen or fresh chicken wings Frank’s Red Hot Seasoning GTP: Preheat oven to 250º Prepare a mixture of 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 2 TBL baking powder Pat 24 wings dry – if frozen, thaw before patting dry Toss wings in seasoning mix Season wings … Continue reading “Crispy Hot Wings”
Ingredients: 2 cu skim milk 3 egg yolks 1/3 cu sugar 3 tbl corn starch Instructions: Slice & line bowls deeply. Whisk over simmering water until ribbons start to form about 10 minutes, will also increase in volume. Ladle over bananas into bowls, poke bananas down, refrigerate for 1 hour (better overnight). Tunk air bubbles … Continue reading “Banana Bowl”
Title of Recipe: Stollen Ingredients: 2 cup milk 1 pkg dry yeast 1 ½ cup flour 3 eggs 1cup sugar 1 tsp salt 1 cup melted shortening 1 cup raisins ½ cup citron ¼ cup orange rind ¼ cup lemon rind ½ cup blanched almonds 2 tsp Grandpa’s CinnaSugar® 5 ¾ cup flour powdered sugar … Continue reading “Stollen”
Title of Recipe: Spritzkuchen Ingredients: 2/3 cup butter 2/3 cup sugar 2 egg yolks (well beaten) ½ tsp salt ½ lemon (grated rind and juice) ¾ cup finely grated almonds 2 cup sifted flour Instructions: Cream butter and sugar until light and fluffy. Add egg yolks, salt, lemon rind and juice and almonds. Beat until … Continue reading “Spritzkuchen”
from Chef Chris Nicosia from Sassi Restaurant Nutella No-egg Dessert INGREDIENTS 250 gm whole milk 250 gm Nutella 250 gm cream (heat to scald) 1 TBL gelatin STEP BY STEP Mix milk and Nutella Heat cream in separate pot Add gelatin to cream and mix Pour cream into Nutella mixture blending as you pour Pour … Continue reading “Three Christmas Treats”
A Bit about FLOUR Rye / Whole Grain Rye Strong flavor. Pair with other strong flavors Eg thin crispy butter cookies with chopped candied orange peel, ginger and rye Eg Rye brownies with dark chocolate Eg Rye crumb toppings Buckwheat Strong nutty flavor. Pair with any recipe using nuts, Italian style cakes. Not with chocolates, … Continue reading “A Bit about FLOUR”
Crust Crumble 28 oz Oreo cookies in a food processor Drizzle in 4 oz clarified butter – emulsify Bake 10 minutes at 300º – then remove and cook at least 30 minutes Inside Break 24 oz Semi sweet chocolate morsels into a large mixing bowl Add 2 tsp vanilla and salt to taste Pour in … Continue reading “Chocolate Mousse Pie”
Ingredients 3/4 C sliced or lightly crushed almonds 1 pound Vermont or Irish butter (higher fat content) 2 1/2 C granulated sugar 1/2 tsp coarse sea salt 1/4 C dark Karo syrup 1/3 C water 2 bags semi-sweet chocolate chips 1/2 C Canola oil Step by Step Preheat oven to 350ºF. Spread almonds onto a … Continue reading “Heath Bars – Copy Cat Recipe”