Wednesday, October 31, 2007

Coffee Cake


I'll try this recipe, Jessica wants coffee cake for her b-day.

CRUMB COFFEECAKE
Yield: sixteen 2-inch wedges, twenty-four 2-inch squares, or sixteen 1 1/2-inch slices
This recipe will make two 8-inch round coffeecakes, or fill a 9 X 13-inch pan, or a 9- or 10-inch tube pan.

Crumb:
2 1/2 c. (8 1/2 ounces) unbleached all-purpose flour
1 1/4 c. (8 3/4 ounces) sugar
1/2 tsp. salt
1 1/2 tsp. cinnamon
1 c. (2 sticks, 8 ounces) butter, melted
1 tsp. vanilla extract
3/4 tsp. almond extract

Cake:
8 Tbsp. (1 stick, 4 ounces) butter
1 c. (7 ounces) sugar
2 large eggs
1 tsp. vanilla extract
1 c. (8 ounces) sour cream
2 c. (8 1/2 ounces) unbleached all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder
Confectioners' sugar, for dusting

Preheat oven to 350 degrees F. Grease preferred pan(s).

To make the crumb:
In a medium-sized mixing bowl, whisk together the flour, sugar, salt, and cinnamon. Melt the butter in the microwave or small saucepan and add the extracts to it. Pour the butter into the flour mixture and mix until all the butter is absorbed and you have a uniformly moistened crumb mixture. Set aside while you make the cake batter.

To make the batter: In a large mixing bowl, cream butter and sugar until light and fluffy. Add the eggs one at a time, and beat between additions. Scrape down the mixing bowl, then beat in the vanilla and sour cream.

In a medium-sized bowl, whisk the flour, baking soda, salt, and baking powder together. Add to the butter/sour cream mixture, mixing until evenly combined. Pour batter into the greased baking pan(s). Crumble the crumb mixture over the top, until the batter is completely covered.

Bake for 20 to 25 minutes for 8-inch rounds, 30 to 35 minutes for a 9 X 13-inch pan, or 35 to 40 minutes for a 9- or 10-inch tube pan. Bake until a tester inserted in the center comes out clean. Remove cake from the oven and cool on a rack; dust the top with confectioners' sugar, if desired.

Monday, October 22, 2007

30 Day Bran Muffins

My Grandma Young's recipe, they are SO good!

2 C. Nabisco 100% bran
2 C. boiling water
4 C. All Bran cereal

Pour boiling water over cereal flakes and let stand a few minutes then add
1 qt. butter milk
2 c. sugar
1 c. shortening
6 eggs
Cream shortening and sugar. Add eggs one at a time. Beat after each addition. Add mixture to bran maxture.

5 cups flour
5 tsp. soda
1 Tlb. salt
Sift together and add to bran mixture, stirring just enough to blend. Store in refrigerator until ready to use. Will keep up to 30 days. Bake at 375 for about 15 minutes.

Tuesday, October 16, 2007

Gourmet Chocolate Caramel Apples

I made these for my book club and they were a big hit.

Gourmet Chocolate Caramel Apples

Water
3 large, crisp apples (if you want them less decadent you can use 1-2 more apples)
1 package caramels (about 50 wrapped)
2 Tbsp. water
Candy, nuts, chocolate chips, dried fruits, cereal, etc. for rolling
2 cups semi-sweet chocolate chips, divided
1 Tbsp. shortening (optional, but recommended)
½ to 1 cup milk chocolate, white, butterscotch, or other chips

Bring water to boiling on the stovetop. To remove the surface wax from the apples, plunge into boiling water for a few seconds. Remove and wipe dry. This process allows the caramel to stick to the apple. Insert a popsicle stick into the stem end of the apples.

Line a cookie sheet with waxed paper and spray with cooking spray.

Unwrap the caramels and place them in a shallow, microwave-safe bowl with 2 tablespoons water. Microwave on high for two minutes, stir and continue to microwave, 1 minute at a time, until caramel is smooth. Holding by the stick, dip each apple into the caramel and use a spoon to coat the entire apple. Place on prepared cookie sheet and chill in refrigerator or freezer until caramel is set. Repeat, to make two layers. Re-spray waxed paper before replacing apple after second coat. If desired, roll apples in nuts, chopped candy, cookies, or other treats. Chill until completely set.

Melt one cup of semi-sweet chocolate chips with 1 Tbsp. shortening in the microwave on 50% power, stirring every 30 seconds until melted. Dip the bottom third of apples in melted chocolate. Place on clean sheet of waxed paper. With a spoon, lightly drizzle any remaining chocolate over apples, taking care not to melt the caramel coating. Chill in refrigerator for 15 minutes.

In a plastic sandwich bag, melt remaining semi-sweet chocolate in the microwave as directed above. Cut a tiny hole in the bottom corner of the bag, and drizzle over apples. Let cool in the refrigerator about 15 minutes. Remove and let cool completely at room temperature. Repeat with remaining flavor of chips.

Apples should be consumed as soon as possible, but may be stored in the fridge, uncut, for up to two weeks.

To serve, remove stick and cut apple into wedges. Each apple serves 6.

Some fun variations:

S’more: Roll in crushed graham crackers and miniature marshmallows. Finish with milk chocolate chips.
Butterscotch: Roll in pecans and shredded coconut and finish with drizzled butterscotch chips.
Christmas Mint: Roll in crushed candy canes and finish with drizzled mint chocolate chips or green- or red-tinted white chocolate.
Holiday: Roll in dried cranberries and finish with drizzled white chocolate.

Friday, October 12, 2007

Karla's White Chili

Lucky me, I found the recipe on back of the wild rice soup recipe! Karla likes to serve this with lime tortilla chips.

3 cans undrained great northern white beans
4 C cooked and cubed chicken breast
1 T olive oil
1 med onion chopped
4 garlic cloves minced
2-4 oz cans mild diced green chilies
2 t ground comin
1 1/2 t dried oregano
1/4 t cayenne pepper
6 C chicken broth

Bring to a boil, then simmer on low.

Top with 3 C monterey jack cheese.

Wild Rice Soup--by request!

I usually double this recipe.
Make a rue with 6T butter, 1 T minced onion, and 1/3 C flour.

Stir in:
3 C chicken broth
2 C cooked wild rice
1/2 C grated carrots
1/2 C minced ham
3 T slivered almonds
1/2 t salt

Boil 1 minute, bring back to a simmer and blend in 1 C of Half & Half

Tuesday, October 2, 2007

Butternut Ravioli Stew

Ok, here is one of my favorite fall soups--it is sweet and anything with cream cheese is YUMMY right?!

2 T butter
2 onions, chopped
3 lbs. butternut squash, cubed
1/2 C white wine (can substitute water, broth or white grape juice)
3 cans chicken broth
1 pinch nutmeg
1 pinch cinnamon
1 pinch ginger
1 lb. frozen cheese ravioli
3/4 C Neufchatel cheese (or cr. cheese)
3/4 C half and half
Salt & pepper to taste

In a soup pot, heat butter over medium-high heat. When hot and melted, add onions and saute til translucent. Add the squash, wine, and chicken broth. Add the spices. Reduce heat and simmer for 10 minutes. Meanwhile, cook ravioli according to package directions. Drain and set aside. In a blender, blend half the stew and all the cheese to smooth consistency, add back to the stew. Now add ravioli and carefully incorporate. Add half and half, heat til almost a simmer, salt and pepper to taste.

From Saving Dinner by Leanne Ely.