Recipe Ingredients:
3 cups flour, sifted twice
1 tbsp baking powder
1 tbsp salt
1 tbsp sugar
2 eggs
1 tsp. vanilla
3/4 cup milk
1/2 cup butter or margarine
oil for frying
--------------------------------------------------------------------------------
Recipe Instructions:
In a large bowl, mix flour, baking powder, vanilla, and salt.In a small bowl, beat one tbsp sugar, eggs and butter. Stir in milk. Add milk mixture to flour. If dough is too dry, add a few more drops of milk. Knead dough until it is very smooth. Shape into 20 balls. Cover and let stand for 30 minutes.Heat oil one-inch deep in large skillet to 360 F.Roll each ball out on a lightly-floured board into very thin six-inch circle. Fry buñuelos until golden brown, turning once. Drain on absorbent towels. Sprinkle with sugar-cinnamon topping while warm, or drizzle with one of the following syrups. These can be frozen. Wrap separately in freezer bags. Defrost and place in a 350 F. oven for a few minutes to crips.(20 fritter)
Monday, December 21, 2009
Yummy GF Potato Soup
1 potato, cut into cubes. Peeled or not is your choice. I go 50/50.
1 T. butter
1 c. milk (cream works too if you like it extra rich)
1/2 c. grated cheddar cheese
1 t. ground pepper
1/4 t. salt
1 clove of garlic, minced
1/2 t. chicken bouillon (gluten free)
1 T. parsley
1/2 T. potato flour (not starch)
Boil the potato pieces in water until they're soft but not quite falling apart. Pour as much water off as you can. Place the pot back on the burner to boil the rest of the water off.
Turn the heat to low-med. Stir in the butter until it's melted, mashing the potatoes a little bit. Leave them as chunky as you like.
Stir in the milk, cheese, pepper, garlic, bouillon, and parsley. Once it's heated, stir in the potato flour bit-by-bit to thicken it up. Don't stir it in too fast or it will clump. Just sprinkle the top, stir it in, and repeat.
Serve it with cheese, parsley, chives, and sour cream.
1 T. butter
1 c. milk (cream works too if you like it extra rich)
1/2 c. grated cheddar cheese
1 t. ground pepper
1/4 t. salt
1 clove of garlic, minced
1/2 t. chicken bouillon (gluten free)
1 T. parsley
1/2 T. potato flour (not starch)
Boil the potato pieces in water until they're soft but not quite falling apart. Pour as much water off as you can. Place the pot back on the burner to boil the rest of the water off.
Turn the heat to low-med. Stir in the butter until it's melted, mashing the potatoes a little bit. Leave them as chunky as you like.
Stir in the milk, cheese, pepper, garlic, bouillon, and parsley. Once it's heated, stir in the potato flour bit-by-bit to thicken it up. Don't stir it in too fast or it will clump. Just sprinkle the top, stir it in, and repeat.
Serve it with cheese, parsley, chives, and sour cream.
Sunday, December 13, 2009
Chocoflan
This is a favorite of mine has flan and cake in one. I make this often and its very good if u are into custards. If you don't like chocolate cake you can definitely try other varieties but chocolate goes best with this.
1/2 cup Mexican caramel sauce (cajeta)
1 can (12 oz.) evaporated milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
7 large eggs, divided
1 tsp. vanilla 1 cup sugar 1 pkg.
(2-layer size) chocolate cake mix 1 cup water
1/3 cup oil
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup thawed COOL WHIP Whipped Topping Make It!
HEAT oven to 375ºF.
POUR caramel sauce into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth.
BEAT(prepare cake mix with directions for high altitude)cake mix, water, oil and remaining eggs with mixer until blended. Add sour cream; mix well. Pour over caramel in tube pan gently ladle flan mixture over cake batter. Cover pan with foil sprayed with cooking spray, sprayed-side down. Place in larger pan. Add enough water to larger pan to come halfway up side of tube pan.
BAKE 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Loosen dessert from side of pan; invert onto plate. Remove pan. Serve dessert topped with COOL WHIP.
Tuesday, December 1, 2009
Martha's Famous Croquembouche
Croquembouche -- pate a choux puffs with a creamy filling, dipped in hot caramel, and stacked into a pyramid -- is one of my favorite special-occasion desserts. Sometimes I make a towering one and adorn it with spun sugar, but this year I kept it small, simple, and sweet.
The cookie stars look like ornaments on a tree. Use small star cutters (ultimatebaker.com) and medium-size ones (coppergifts.com). Decorate with royal icing, and sprinkle the icing with fine sanding sugar; let stand until set.
Ingredients
Makes 2 small croquembouches; Serves 20 to 30
FOR THE PATE A CHOUX PUFFS
1/2 cup whole milk
1/2 cup water
4 ounces (1 stick) unsalted butter
1 teaspoon coarse salt
1 cup all-purpose flour
5 large eggs
1 large egg yolk
1/2 cup heavy cream
Caramel Cream
FOR THE ASSEMBLY
Caramel
Sugar Cookies, decorated with Royal Icing and fine sanding sugar
Directions
1.Preheat oven to 400 degrees. Line 2 baking sheets with parchment.
2.Make the puffs: Bring milk, water, butter, and salt to a boil in a medium saucepan over medium-high heat. Remove from heat, and whisk in flour. Return to heat, and cook, stirring constantly with a wooden spoon, until mixture pulls away from sides of pan, about 4 minutes. Transfer to the bowl of a mixer fitted with the paddle attachment. Mix on medium speed to cool slightly, about 1 minute. With machine running, add eggs, 1 at a time, beating well after each addition. Transfer dough to a pastry bag fitted with a 1/4-inch round tip.
3.Whisk together yolk and heavy cream. Pipe about one hundred 1-inch puffs (about the size of a quarter) onto each prepared sheet. Gently brush with egg wash. Bake until puffs rise and are golden brown, 20 to 25 minutes. Let cool on sheets on wire racks. (Puffs can be stored at room temperature for up to 1 day.)
4.Transfer caramel cream to a pastry bag fitted with a 1/4-inch round tip. Insert tip of pastry bag into base of each puff, and fill each. Return to sheets in a single layer as you work.
5.Assemble the croquembouche: Dip top half of each filled puff into caramel (be careful not to burn your fingers), letting excess drip back into pan. Transfer to a parchment-lined baking sheet. Let stand until caramel is set.
6.Carefully dip bottom half of 1 puff into caramel, letting excess drip into pan. Transfer puff, hot caramel side down, to a serving platter. Repeat with 9 more puffs, forming a connected ring as you work. Repeat with more puffs, layering rings to form a 6-layer pyramid, using 45 or 50 puffs total. (If the caramel begins to harden, reheat briefly over low heat.)
7.Attach sugar cookies to sides and base of croquembouche, using royal icing or caramel as "glue."
8.To make a second croquembouche, make another batch of caramel, and repeat with remaining filled puffs. (Alternatively, serve the remaining puffs on the side.) Serve immediately, or let stand at room temperature for up to 2 hours.
I've done this before and I saw a new filling on Martha Stewart and it looked really good.
The cookie stars look like ornaments on a tree. Use small star cutters (ultimatebaker.com) and medium-size ones (coppergifts.com). Decorate with royal icing, and sprinkle the icing with fine sanding sugar; let stand until set.
Ingredients
Makes 2 small croquembouches; Serves 20 to 30
FOR THE PATE A CHOUX PUFFS
1/2 cup whole milk
1/2 cup water
4 ounces (1 stick) unsalted butter
1 teaspoon coarse salt
1 cup all-purpose flour
5 large eggs
1 large egg yolk
1/2 cup heavy cream
Caramel Cream
FOR THE ASSEMBLY
Caramel
Sugar Cookies, decorated with Royal Icing and fine sanding sugar
Directions
1.Preheat oven to 400 degrees. Line 2 baking sheets with parchment.
2.Make the puffs: Bring milk, water, butter, and salt to a boil in a medium saucepan over medium-high heat. Remove from heat, and whisk in flour. Return to heat, and cook, stirring constantly with a wooden spoon, until mixture pulls away from sides of pan, about 4 minutes. Transfer to the bowl of a mixer fitted with the paddle attachment. Mix on medium speed to cool slightly, about 1 minute. With machine running, add eggs, 1 at a time, beating well after each addition. Transfer dough to a pastry bag fitted with a 1/4-inch round tip.
3.Whisk together yolk and heavy cream. Pipe about one hundred 1-inch puffs (about the size of a quarter) onto each prepared sheet. Gently brush with egg wash. Bake until puffs rise and are golden brown, 20 to 25 minutes. Let cool on sheets on wire racks. (Puffs can be stored at room temperature for up to 1 day.)
4.Transfer caramel cream to a pastry bag fitted with a 1/4-inch round tip. Insert tip of pastry bag into base of each puff, and fill each. Return to sheets in a single layer as you work.
5.Assemble the croquembouche: Dip top half of each filled puff into caramel (be careful not to burn your fingers), letting excess drip back into pan. Transfer to a parchment-lined baking sheet. Let stand until caramel is set.
6.Carefully dip bottom half of 1 puff into caramel, letting excess drip into pan. Transfer puff, hot caramel side down, to a serving platter. Repeat with 9 more puffs, forming a connected ring as you work. Repeat with more puffs, layering rings to form a 6-layer pyramid, using 45 or 50 puffs total. (If the caramel begins to harden, reheat briefly over low heat.)
7.Attach sugar cookies to sides and base of croquembouche, using royal icing or caramel as "glue."
8.To make a second croquembouche, make another batch of caramel, and repeat with remaining filled puffs. (Alternatively, serve the remaining puffs on the side.) Serve immediately, or let stand at room temperature for up to 2 hours.
I've done this before and I saw a new filling on Martha Stewart and it looked really good.
Thursday, November 19, 2009
Cheeseburger Pizza
Thanks to Lori for sharing these wonderful recipes.
1- 11oz can Pillsbury refrigerated thin pizza crust
1 lb ground beef
1/2 cup thinly sliced onion
1/8 teaspoon pepper
1/3 cup pickle relish (not sweet)
3/4 cup ketchup
1 Tablespoon yellow mustard
4 slices crispy bacon, chopped
1 1/2 cups American cheese (6oz)
1 cup shredded lettuce
1/2 cup shopped tomato
1. Heat oven to 400. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into a 15x10-inch rectangle.
2. In skillet, cook beef, onion, and pepper; until throughly cooked, then drain. Stir in relish, ketchup and mustard. Spoon evenly over dough. Sprinkle with cheese and bacon.
3. Bake 14 to 19 minutes or until crust is golden brown and cheese is melted. Top with lettuce and tomato. Serve immediately.
Prep Time: 20min
Start to finish: 30min
Makes: 8 Servings
1- 11oz can Pillsbury refrigerated thin pizza crust
1 lb ground beef
1/2 cup thinly sliced onion
1/8 teaspoon pepper
1/3 cup pickle relish (not sweet)
3/4 cup ketchup
1 Tablespoon yellow mustard
4 slices crispy bacon, chopped
1 1/2 cups American cheese (6oz)
1 cup shredded lettuce
1/2 cup shopped tomato
1. Heat oven to 400. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into a 15x10-inch rectangle.
2. In skillet, cook beef, onion, and pepper; until throughly cooked, then drain. Stir in relish, ketchup and mustard. Spoon evenly over dough. Sprinkle with cheese and bacon.
3. Bake 14 to 19 minutes or until crust is golden brown and cheese is melted. Top with lettuce and tomato. Serve immediately.
Prep Time: 20min
Start to finish: 30min
Makes: 8 Servings
Bacon Tomato Chowder
3 bacon strips, diced
1/4 cup butter or margarine
1/4 cup all purpose flour
1 dash ground nutmeg
1- 14.5oz can chicken broth
3/4 cup canned diced tomatoes, with juices
2/3 cup half-and-half cream
1. In a saucepan, cook bacon over medium heat until crisp. Using slotted spoon, remove to paper towels to drain. Discard drippings. In same pan, melt butter. Stir in flour and nutmeg until smooth. Gradually whisk in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in tomatoes; heat through. Reduce heat; stir in cream. Heat through (do not boil). Add bacon.
Prep time: 5min
Start to finish: 20min
Makes: 2 servings
1/4 cup butter or margarine
1/4 cup all purpose flour
1 dash ground nutmeg
1- 14.5oz can chicken broth
3/4 cup canned diced tomatoes, with juices
2/3 cup half-and-half cream
1. In a saucepan, cook bacon over medium heat until crisp. Using slotted spoon, remove to paper towels to drain. Discard drippings. In same pan, melt butter. Stir in flour and nutmeg until smooth. Gradually whisk in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in tomatoes; heat through. Reduce heat; stir in cream. Heat through (do not boil). Add bacon.
Prep time: 5min
Start to finish: 20min
Makes: 2 servings
German Pancakes w/ Buttermilk Syrup
German Pancakes:
6 eggs
1 cup milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons butter or margarine, melted
confectioners sugar (optional)
Buttermilk Syrup:
1 1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter or margarine
1 tablespoons baking soda
2 tablespoons vanilla extract
1. Place the eggs, milk, flour and salt in a blender; cover and process until smooth. Pour the butter into an ungreased 13in. x 9in. x 2in baking dish; add the batter. Bake, uncovered, at 400 for 20 minutes.
2. Meanwhile, in a saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla.
3. Dust pancakes with confectioners sugar; serve immediately with the syrup.
Prep time: 10min
Start to finish: 30min
Makes: 8 servings
6 eggs
1 cup milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons butter or margarine, melted
confectioners sugar (optional)
Buttermilk Syrup:
1 1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter or margarine
1 tablespoons baking soda
2 tablespoons vanilla extract
1. Place the eggs, milk, flour and salt in a blender; cover and process until smooth. Pour the butter into an ungreased 13in. x 9in. x 2in baking dish; add the batter. Bake, uncovered, at 400 for 20 minutes.
2. Meanwhile, in a saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla.
3. Dust pancakes with confectioners sugar; serve immediately with the syrup.
Prep time: 10min
Start to finish: 30min
Makes: 8 servings
Saturday, November 14, 2009
Rosemary Roasted Turkey
In this method, which can be used with all types of poultry, olive oil infused with garlic and rosemary is rubbed between the skin and meat of the bird before roasting.
Prep Time: 25m
Cook Time: 4h
Ready in: 4h 45m
Yield: 1 (12 pound) turkey
Ingredients
3/4 cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste
1 (12 pound) whole turkey
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).
I like to try different rubs and brines with the turkey and this one was a hit. Salt and pepper is just not enough flavor for me.
Prep Time: 25m
Cook Time: 4h
Ready in: 4h 45m
Yield: 1 (12 pound) turkey
Ingredients
3/4 cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste
1 (12 pound) whole turkey
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).
I like to try different rubs and brines with the turkey and this one was a hit. Salt and pepper is just not enough flavor for me.
Pumpkin Stew
Ingredients
1 medium onion, diced
2 cloves minced garlic
2 carrots, peeled and diced
2 stalks celery, sliced
2 cups corn kernels
2 cups pumpkin puree
4 cups black beans, cook first if using dried beans
4 cups vegetable broth
1/2 lb bacon (we use turkey) diced
1 cup shredded cheddar cheese
One bay leaf
Salt and pepper to taste
Directions
Sautee onion in a small amount of oil until translucent.
Add remaining ingredients and bring to a boil. Immediately reduce to a simmer and cook for 20-30 minutes until vegetables are tender.
Remove bay leaf.
Cook bacon until crisp and drain well.
Pour soup into bowls and top with bacon bits and cheddar
Now I thought this recipe was fun to pour into a hollowed pumpkin and let that be your serving platter.
1 medium onion, diced
2 cloves minced garlic
2 carrots, peeled and diced
2 stalks celery, sliced
2 cups corn kernels
2 cups pumpkin puree
4 cups black beans, cook first if using dried beans
4 cups vegetable broth
1/2 lb bacon (we use turkey) diced
1 cup shredded cheddar cheese
One bay leaf
Salt and pepper to taste
Directions
Sautee onion in a small amount of oil until translucent.
Add remaining ingredients and bring to a boil. Immediately reduce to a simmer and cook for 20-30 minutes until vegetables are tender.
Remove bay leaf.
Cook bacon until crisp and drain well.
Pour soup into bowls and top with bacon bits and cheddar
Now I thought this recipe was fun to pour into a hollowed pumpkin and let that be your serving platter.
Downeast Maine Pumpkin Bread
Prep Time: 15m
Cook Time: 50m
Ready in: 1h 5m
Yield: 3 - 7x3 inch loaf pans
Ingredients
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
I tried this pumpkin bread and it was really good.
Cook Time: 50m
Ready in: 1h 5m
Yield: 3 - 7x3 inch loaf pans
Ingredients
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
I tried this pumpkin bread and it was really good.
Friday, November 6, 2009
Hearty soup
Ingredients
1 pound chicken tenders
Salt and pepper
3/4 pound chorizo sausage, in packaged meats case near kielbasa
2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
1 red bell pepper, chopped
1 medium onion, chopped
6 small red potatoes, diced
1 (15-ounce) can fire roasted chopped tomatoes (recommended: Muir Glen)
1 (15-ounce) can dark red kidney beans, drained
2 teaspoons hot sauce
1 quart chicken stock
1 sack red or blue corn tortilla chips
2 cups shredded pepper jack or smoked Cheddar
Suggested garnishes: chopped scallions, chopped cilantro or fresh thyme leaves
Directions
Preheat medium soup pot over medium-high heat.
Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Dice chorizo. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. Add chicken stock and bring soup to a bubble.
Preheat broiler.
Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs
1 pound chicken tenders
Salt and pepper
3/4 pound chorizo sausage, in packaged meats case near kielbasa
2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
1 red bell pepper, chopped
1 medium onion, chopped
6 small red potatoes, diced
1 (15-ounce) can fire roasted chopped tomatoes (recommended: Muir Glen)
1 (15-ounce) can dark red kidney beans, drained
2 teaspoons hot sauce
1 quart chicken stock
1 sack red or blue corn tortilla chips
2 cups shredded pepper jack or smoked Cheddar
Suggested garnishes: chopped scallions, chopped cilantro or fresh thyme leaves
Directions
Preheat medium soup pot over medium-high heat.
Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Dice chorizo. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. Add chicken stock and bring soup to a bubble.
Preheat broiler.
Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs
Homemade orange marshmallows
Ingredients
Butter, for greasing the pan
Powdered sugar, for dusting
1/2 cup water, plus 1/4 cup
3 tablespoons (3 packets) unflavored gelatin
2 cups sugar
1/2 cup evaporated milk
1 large orange, zested
1 teaspoon pure vanilla extract
Orange decorating sugar*
Directions
*Can be found at cake decorating stores
Special equipment: a candy thermometer
Butter the bottom and sides of an 8 by 8-inch straight-sided baking pan. Dust liberally with sifted powdered sugar and set aside.
Pour 1/2 cup water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin over the water and allow to soften, about 10 minutes.
In a 3-quart saucepan, combine the sugar, evaporated milk and 1/4 cup water. Stir over low heat until the sugar has dissolved. Bring the mixture to a simmer and cook, without stirring, until a candy thermometer registers 240 degrees F, about 10 to 12 minutes. Pour the syrup over the gelatin mixture. Beat the mixture at low speed until incorporated. Increase the speed to high and beat until thick, fluffy and tripled in volume, about 10 to 12 minutes. Beat in the orange zest and vanilla extract until just combined. Using a spatula, scrape the mixture into the prepared pan and smooth the surface. Sprinkle with orange decorating sugar. Allow the mixture to set, uncovered, in a cool place (not refrigerated) for at least 8 hours or overnight. Remove the marshmallows from the pan and place on a powdered sugar-dusted surface. Using scissors, dusted with powdered sugar, cut the marshmallows into about 1-inch squares. Dip the cut sides into powdered sugar to prevent sticking. Store in an airtight container for up to 2 weeks.
I made these for a Halloween activity and they turned out really good. You can substitute the sugar depending on the occassion. Have fun and enjoy.
Butter, for greasing the pan
Powdered sugar, for dusting
1/2 cup water, plus 1/4 cup
3 tablespoons (3 packets) unflavored gelatin
2 cups sugar
1/2 cup evaporated milk
1 large orange, zested
1 teaspoon pure vanilla extract
Orange decorating sugar*
Directions
*Can be found at cake decorating stores
Special equipment: a candy thermometer
Butter the bottom and sides of an 8 by 8-inch straight-sided baking pan. Dust liberally with sifted powdered sugar and set aside.
Pour 1/2 cup water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin over the water and allow to soften, about 10 minutes.
In a 3-quart saucepan, combine the sugar, evaporated milk and 1/4 cup water. Stir over low heat until the sugar has dissolved. Bring the mixture to a simmer and cook, without stirring, until a candy thermometer registers 240 degrees F, about 10 to 12 minutes. Pour the syrup over the gelatin mixture. Beat the mixture at low speed until incorporated. Increase the speed to high and beat until thick, fluffy and tripled in volume, about 10 to 12 minutes. Beat in the orange zest and vanilla extract until just combined. Using a spatula, scrape the mixture into the prepared pan and smooth the surface. Sprinkle with orange decorating sugar. Allow the mixture to set, uncovered, in a cool place (not refrigerated) for at least 8 hours or overnight. Remove the marshmallows from the pan and place on a powdered sugar-dusted surface. Using scissors, dusted with powdered sugar, cut the marshmallows into about 1-inch squares. Dip the cut sides into powdered sugar to prevent sticking. Store in an airtight container for up to 2 weeks.
I made these for a Halloween activity and they turned out really good. You can substitute the sugar depending on the occassion. Have fun and enjoy.
Wednesday, October 14, 2009
Not sure what to call this but it was really good. Throw it in a flour tortilla and some salsa on top or none its all good.
INGREDIENTS
2 c. red wheat
3 c. water
3 slices of ham
3 green onions finely chopped
4 eggs
soy sauce to taste
1. Cook wheat in crockpot on slow setting with the 3 cups of water all night. In pan saute ham with onion until fully cooked. Then add the eggs and stir until cooked. Finally add red wheat all of it and combine. Now add soy sauce to taste. Enjoy...
You can do a lot with this recipe substitute ham for chorizo, sausage, or add tomatoes, jalapenos. Try it and if you add/substitute anything let us know if it was good.
INGREDIENTS
2 c. red wheat
3 c. water
3 slices of ham
3 green onions finely chopped
4 eggs
soy sauce to taste
1. Cook wheat in crockpot on slow setting with the 3 cups of water all night. In pan saute ham with onion until fully cooked. Then add the eggs and stir until cooked. Finally add red wheat all of it and combine. Now add soy sauce to taste. Enjoy...
You can do a lot with this recipe substitute ham for chorizo, sausage, or add tomatoes, jalapenos. Try it and if you add/substitute anything let us know if it was good.
Thursday, September 24, 2009
Bacon Cheeseburger Meatloaf
Ingredients:
1 Pound ground chuck
10 slices bacon, cooked and crumbled
1 (8 ounce) Pkg of sharp cheddar cheese
2 large eggs
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 TBS Worcestershire sauce
1/4 tsp salt
1/4 tsp pepper
1/3 cup ketchup
2 TBS of mustard
1 (3 ounce) can French fried onions
Directions:
Preheat oven to 350 Degrees
In large bowl, combine beef and next 8 ingredients, mixing well
In a sm. Bowl, combine ketchup and mustard. Stir 1/4 cup of ketchup mix into meat mixture, reserving remaining mixture.
Press meat mixture into a 9 by 5 by 3-inch loaf pan
Spread remaining ketchup mix over loaf. Bake 40 minutes.
Top w/ french fried onions and bake another 10-15 minutes or intil no longer pink.
WE HAD THIS THE OTHER NIGHT FOR DINNER AND IT WAS THE BEST. TRY IT OUT AND LET ME KNOW WHAT YOU THINK. I GOT IT FROM THE FOODNETWORK.COM ITS A PAULA DEEN RECIPE. HOPE YOU ENJOY
1 Pound ground chuck
10 slices bacon, cooked and crumbled
1 (8 ounce) Pkg of sharp cheddar cheese
2 large eggs
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 TBS Worcestershire sauce
1/4 tsp salt
1/4 tsp pepper
1/3 cup ketchup
2 TBS of mustard
1 (3 ounce) can French fried onions
Directions:
Preheat oven to 350 Degrees
In large bowl, combine beef and next 8 ingredients, mixing well
In a sm. Bowl, combine ketchup and mustard. Stir 1/4 cup of ketchup mix into meat mixture, reserving remaining mixture.
Press meat mixture into a 9 by 5 by 3-inch loaf pan
Spread remaining ketchup mix over loaf. Bake 40 minutes.
Top w/ french fried onions and bake another 10-15 minutes or intil no longer pink.
WE HAD THIS THE OTHER NIGHT FOR DINNER AND IT WAS THE BEST. TRY IT OUT AND LET ME KNOW WHAT YOU THINK. I GOT IT FROM THE FOODNETWORK.COM ITS A PAULA DEEN RECIPE. HOPE YOU ENJOY
Wednesday, September 9, 2009
Winning recipe for the month of September
*Veggie Pizza*
courtesy of: Teresa Wilkins
1-can of Crescent rolls
1-8oz. package of cream cheese
1-package powdered ranch dip mix
raw veggies, your choice
1-small can of black olives (optional)
1 1/2 cups shredded cheddar cheese.
Open the can of crescent rolls and press into a baking
sheet. Be sure to seal them together. Bake until brown.
Let cool. Mix cream cheese with ranch dip mix. Spread
this over the crust. Layer veggies over cream cheese
mixture. Sprinkle cheese over veggies and then add
chopped olives on top.
courtesy of: Teresa Wilkins
1-can of Crescent rolls
1-8oz. package of cream cheese
1-package powdered ranch dip mix
raw veggies, your choice
1-small can of black olives (optional)
1 1/2 cups shredded cheddar cheese.
Open the can of crescent rolls and press into a baking
sheet. Be sure to seal them together. Bake until brown.
Let cool. Mix cream cheese with ranch dip mix. Spread
this over the crust. Layer veggies over cream cheese
mixture. Sprinkle cheese over veggies and then add
chopped olives on top.
Tuesday, August 25, 2009
This is my favorite jello. Any excuse to make it.
COLORFUL JELLO(GELATINA MOSAICO)
INGREDIENTS
1 package of strawberry jello
1 package of pineapple jello
1 package of lemon jello
1 can of sweetened condensed milk
1 can of thick cream
1 package of unflavored gelatin
DIRECTIONS
1. Prepare all the jellos according to directions on the package, but reduce the required water almost by half
2. Pour the jellos separately into rectangular dishes and chill until set.
3. Cut the jellos into small cubes and put the cubes in a bowl.
4. Blend the condensed milk and the thick cream in the blender.
5. Prepare the unflavored jello according to directions on the package and add it to the condensed milk and thick cream.
6. Pour the mixture over the jello cubes.
7. Pour the colorful jello in the fridge and chill until set.
INGREDIENTS
1 package of strawberry jello
1 package of pineapple jello
1 package of lemon jello
1 can of sweetened condensed milk
1 can of thick cream
1 package of unflavored gelatin
DIRECTIONS
1. Prepare all the jellos according to directions on the package, but reduce the required water almost by half
2. Pour the jellos separately into rectangular dishes and chill until set.
3. Cut the jellos into small cubes and put the cubes in a bowl.
4. Blend the condensed milk and the thick cream in the blender.
5. Prepare the unflavored jello according to directions on the package and add it to the condensed milk and thick cream.
6. Pour the mixture over the jello cubes.
7. Pour the colorful jello in the fridge and chill until set.
Saturday, August 1, 2009
GLUTEN FREE BROWNIES
White chocolate chip brownies
1 egg, slightly beaten
1/2 c. unsweetened applesauce
3/4 c. sugar
1 heaping cup of your favorite GF flour mix
1/4 t. xanthan gum
1/3 heaping cup of cocoa
scant 1/2 t. baking soda
1/8 t. salt
3/4 c. white chocolate chips, or to taste
Blend the dry ingredients and the wet ingredients separately. Mix the two together and pour the batter into a brownie pan, muffin cups, or mini-muffin cups. Bake at 350until a toothpick inserted in the middle comes out clean.
VERY GOOD BROWNIES FOR THOSE WITH CELIAC DISEASE.
1 egg, slightly beaten
1/2 c. unsweetened applesauce
3/4 c. sugar
1 heaping cup of your favorite GF flour mix
1/4 t. xanthan gum
1/3 heaping cup of cocoa
scant 1/2 t. baking soda
1/8 t. salt
3/4 c. white chocolate chips, or to taste
Blend the dry ingredients and the wet ingredients separately. Mix the two together and pour the batter into a brownie pan, muffin cups, or mini-muffin cups. Bake at 350until a toothpick inserted in the middle comes out clean.
VERY GOOD BROWNIES FOR THOSE WITH CELIAC DISEASE.
GLUTEN FREE COOKIE RECIPE
Peanut Butter Chocolate Cookies
1/3 c. crisco
1/2 c. brown sugar
1/4 c. white sugar
1 egg
1/2 t. vanilla
1/3 c. brown rice flour
1/3 c. potato starch
1/3 c. millet flour
1/2 t. baking soda
1/2 t. salt
scant 1/3 c. cocoa
1 1/2 c. peanut butter chips
Cream the crisco and sugars. Beat in the egg. Stir in the vanilla. Mix the dry ingredients except for the peanut butter in a separate bowl, and stir them into the wet mixture. Stir in the peanut butter chips. Bake on a greased cookie sheet at 375 for 8-10 minutes
1/3 c. crisco
1/2 c. brown sugar
1/4 c. white sugar
1 egg
1/2 t. vanilla
1/3 c. brown rice flour
1/3 c. potato starch
1/3 c. millet flour
1/2 t. baking soda
1/2 t. salt
scant 1/3 c. cocoa
1 1/2 c. peanut butter chips
Cream the crisco and sugars. Beat in the egg. Stir in the vanilla. Mix the dry ingredients except for the peanut butter in a separate bowl, and stir them into the wet mixture. Stir in the peanut butter chips. Bake on a greased cookie sheet at 375 for 8-10 minutes
Friday, July 31, 2009
RUSSIAN DESSERT
1 cup flour
1 cup nuts(pecan pieces)OPTIONAL
1/2 cup butter
1/4 cup granulated sugar
3 cup of milk
1(5oz) pkg chocolate pudding mix
1(8oz) pkg cream cheese
1 cup powdered sugar
1(9oz) tub of cool whip
1 small chocolate candy bar
1. For crust combine flour, nuts, granulated sugar and butter. Mix very well and press onto a 9" X 9"pan. Bake 15 minutes @ 350 degrees. Cool completely.
2. In separate bowl mix cream cheese and powdered sugar. Once mixed add half of the container of cool whip. Spread in baked crust.
3. To prepare pudding combine 3 cups of milk and pudding. Spread over cream cheese layer and top with remaining cool whip. Garnish with chocolate bar shavings and refrigerate and hour before serving.
1 cup nuts(pecan pieces)OPTIONAL
1/2 cup butter
1/4 cup granulated sugar
3 cup of milk
1(5oz) pkg chocolate pudding mix
1(8oz) pkg cream cheese
1 cup powdered sugar
1(9oz) tub of cool whip
1 small chocolate candy bar
1. For crust combine flour, nuts, granulated sugar and butter. Mix very well and press onto a 9" X 9"pan. Bake 15 minutes @ 350 degrees. Cool completely.
2. In separate bowl mix cream cheese and powdered sugar. Once mixed add half of the container of cool whip. Spread in baked crust.
3. To prepare pudding combine 3 cups of milk and pudding. Spread over cream cheese layer and top with remaining cool whip. Garnish with chocolate bar shavings and refrigerate and hour before serving.
Thursday, May 14, 2009
Kraftfoods.com
I just wanted to share this website with any moms who don't already know about it! It awesome for coupons, but it is also full of great super easy recipes! My favorite part of the site is called "1 Bag, 5 Dinners", they have put together a weeks worth of dinners (Mon-Fri) and a shopping list for each week. the best part is, the way they put the recipes together really allows you to use everything you buy without wasted food. Its been hard for me to shop on a budget, find recipes that my family actually likes and be able to cook them without feeling completely inadequate, so this was perfect for me! I hope it helps you too!
Cinco de Mayo Winning Recipe!
Espaghetti Verde (Green Spaghetti)
2 large poblano chilies
1 garlic clove, coarsely chopped
2 tablespoons salt
1/2 pound spaghetti or other dried pasta
2 tablespoons butter
1/2 cup Mexican crema or heavy cream
4 ounces white cheddar or manchego cheese, shredded (about 1 cup)
DIRECTIONS
Griddle-roast chilies until black all over, peel and seed.
Puree in a blender or food processor with the garlic.
Bring a large pot of water to a boil and add 5 teaspoons of the salt.
Add the spaghetti and cook according to the package directions; it should not be al dente.
While the spaghetti cooks, heat the butter in a medium saucepan over medium heat.
When it foams, add the chili mixture.
Cook, partly covered, for 10-12 minutes.
Stir in the crema or cream and the remaining 1 teaspoon salt.
Drain the spaghetti when almost done to your taste.
Return to the pot, pour the sauce over it and toss to combine well.
Scatter the cheese over the spaghetti and serve at once.
I put slices of mozzarela and put in oven til cheese melts and then serve.
So Yummy!! Thank you Rocio!!
2 large poblano chilies
1 garlic clove, coarsely chopped
2 tablespoons salt
1/2 pound spaghetti or other dried pasta
2 tablespoons butter
1/2 cup Mexican crema or heavy cream
4 ounces white cheddar or manchego cheese, shredded (about 1 cup)
DIRECTIONS
Griddle-roast chilies until black all over, peel and seed.
Puree in a blender or food processor with the garlic.
Bring a large pot of water to a boil and add 5 teaspoons of the salt.
Add the spaghetti and cook according to the package directions; it should not be al dente.
While the spaghetti cooks, heat the butter in a medium saucepan over medium heat.
When it foams, add the chili mixture.
Cook, partly covered, for 10-12 minutes.
Stir in the crema or cream and the remaining 1 teaspoon salt.
Drain the spaghetti when almost done to your taste.
Return to the pot, pour the sauce over it and toss to combine well.
Scatter the cheese over the spaghetti and serve at once.
I put slices of mozzarela and put in oven til cheese melts and then serve.
So Yummy!! Thank you Rocio!!
Sunday, April 19, 2009
Blackened Chicken Tacos
I totally forgot about these until this week, but I used to make them in California all the time and they are awesome! And easy too! This is a really yummy summer recipe.
4-6 boneless, skinless chicken breasts
About 1/2 cup vegetable oil
Blackening seasoning
(Cayenne pepper, paprika, red pepper flakes, salt, white pepper, garlic powder, onion powder)
Directions:
1. Cut the chicken breast into 1 inch strips
2. Fully coat chicken strips in blackening seasoning
3. Heat vegetable oil in a large cooking skillet to med-high
4. Cook chicken strips in oil for 3-4 minutes on each side
5. Depending on the thickness of the chicken, I usually through it in the oven at 350, for 5 to 10 minutes to make sure the chicken is fully cooked.
Serve with:
Tortillas
Black Beans
Shredded Cheese
Mango Salsa (If you have never tried this before, you should and it goes very well with this meal since it comes out pretty spicy. The sweetness of this salsa complements the blacked chicken really well.) You can also make this from scratch if you have the time and culinary skills!
4-6 boneless, skinless chicken breasts
About 1/2 cup vegetable oil
Blackening seasoning
(Cayenne pepper, paprika, red pepper flakes, salt, white pepper, garlic powder, onion powder)
Directions:
1. Cut the chicken breast into 1 inch strips
2. Fully coat chicken strips in blackening seasoning
3. Heat vegetable oil in a large cooking skillet to med-high
4. Cook chicken strips in oil for 3-4 minutes on each side
5. Depending on the thickness of the chicken, I usually through it in the oven at 350, for 5 to 10 minutes to make sure the chicken is fully cooked.
Serve with:
Tortillas
Black Beans
Shredded Cheese
Mango Salsa (If you have never tried this before, you should and it goes very well with this meal since it comes out pretty spicy. The sweetness of this salsa complements the blacked chicken really well.) You can also make this from scratch if you have the time and culinary skills!
Tuesday, April 14, 2009
New Recipes Finally!!
Well, I apologize for be soo far behind on posting our recipes ladies! But we had two winners at this months recipe exchange, Teresa Wilkins and Krista Austin and their recipes are posted below! Enjoy! And thank you for being patient!
Courtney
P.S. I am feeling great and about done with school for the semester so feel free to email me any other recipes you want to share and I will post them right away!
Courtney
P.S. I am feeling great and about done with school for the semester so feel free to email me any other recipes you want to share and I will post them right away!
Lemon Raseberry Cupcakes
Submitted by Krista Austin
Filling:
1/4 cup frozen raspberries, thawed
2 tablespoons beet puree
2 tablespoons confectioner's sugar
1 tablespoon margarine spread
Batter:
1 cup granulated sugar
1/2 cup skim milk
1/2 cup yellow squash puree
1/3 cup canola or vegetable oil
2 large egg whites
2 tablespoons lemon juice
1 teaspoon pure lemon extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Frosting (optional):
1-8 oz package reduced fat cream cheese
1/2 cup confectioner's sugar
1 teaspoon pure lemon extract
Preheat oven to 350. Coat 12-cup muffin tin with
cooking spray or line with baking cups.
For the filling, puree the raspberries, beet puree,
sugar and margarine in a blender or food processor,
set aside.
For the batter, beat the sugar in a large bowl with the milk,
yellow squash puree, oil, egg whites, lemon juice and lemon
extract until smooth. Add the flour, baking powder and
salt, then mix until incorporated.
Using about half the batter, fill each muffin cup one-third full.
Dot each with the raspberry filling, then cover with the rest of
the batter.
Bake until the tops of the cupcakes are lightly browned and
spring back to the touch, 20 to 25 minutes. Turn the cupcakes
out onto a rack to cool.
For the frosting, beat together the cream cheese, sugar and
lemon extract. Spread the frosting over
Filling:
1/4 cup frozen raspberries, thawed
2 tablespoons beet puree
2 tablespoons confectioner's sugar
1 tablespoon margarine spread
Batter:
1 cup granulated sugar
1/2 cup skim milk
1/2 cup yellow squash puree
1/3 cup canola or vegetable oil
2 large egg whites
2 tablespoons lemon juice
1 teaspoon pure lemon extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Frosting (optional):
1-8 oz package reduced fat cream cheese
1/2 cup confectioner's sugar
1 teaspoon pure lemon extract
Preheat oven to 350. Coat 12-cup muffin tin with
cooking spray or line with baking cups.
For the filling, puree the raspberries, beet puree,
sugar and margarine in a blender or food processor,
set aside.
For the batter, beat the sugar in a large bowl with the milk,
yellow squash puree, oil, egg whites, lemon juice and lemon
extract until smooth. Add the flour, baking powder and
salt, then mix until incorporated.
Using about half the batter, fill each muffin cup one-third full.
Dot each with the raspberry filling, then cover with the rest of
the batter.
Bake until the tops of the cupcakes are lightly browned and
spring back to the touch, 20 to 25 minutes. Turn the cupcakes
out onto a rack to cool.
For the frosting, beat together the cream cheese, sugar and
lemon extract. Spread the frosting over
Hidden Veggie Tater-Topped Beef Cassarole
Submitted by Teresa Wilkins
1 pound lean ground beef (can sub ground turkey, chicken or sausage)
1 cup chopped onion
1 can condensed cream of celery soup, undiluted
3/4 cup milk
2 or 3 cups of frozen Veggies, cooked and pureed in food chopper
3 to 3 1/2 cups frozen Tater Tots
1 cup shredded cheddar cheese
In a skillet, cook beef and onion until meat is done, then drain.
In a sauce pan, cook veggies and then puree in a food chopper.
Veggies will still be warm so be careful. Stir in soup, milk and
veggies. Transfer to a baking dish coated with cooking spray.
Top with Tater Tots. Bake, uncovered, at 350 for 30-45 minutes
or until bubbly. Sprinkle with cheese. Bake 5-10 minutes longer
until cheese melts. Yield: 6-8 servings. Can cut recipe in half.
1 pound lean ground beef (can sub ground turkey, chicken or sausage)
1 cup chopped onion
1 can condensed cream of celery soup, undiluted
3/4 cup milk
2 or 3 cups of frozen Veggies, cooked and pureed in food chopper
3 to 3 1/2 cups frozen Tater Tots
1 cup shredded cheddar cheese
In a skillet, cook beef and onion until meat is done, then drain.
In a sauce pan, cook veggies and then puree in a food chopper.
Veggies will still be warm so be careful. Stir in soup, milk and
veggies. Transfer to a baking dish coated with cooking spray.
Top with Tater Tots. Bake, uncovered, at 350 for 30-45 minutes
or until bubbly. Sprinkle with cheese. Bake 5-10 minutes longer
until cheese melts. Yield: 6-8 servings. Can cut recipe in half.
Monday, January 5, 2009
Fresh Fruit Breakfast Lasagna
INGREDIENTS
1 1/2 cups milk
1 cup all-purpose flour
2 eggs
1 tablespoon vegetable oil
1/2 teaspoon almond extract
2 tablespoons white sugar
1/2 (3.4 ounce) package instant vanilla pudding mix
1 cup orange juice
1/2 cup sour cream
2 cups sliced fresh strawberries
2 bananas, sliced
1 cup fresh blueberries
1 cup whipped cream
DIRECTIONS
1. To make the crepes, whisk together the milk, flour, eggs, oil, almond extract, and sugar in a bowl until you have a smooth batter. Lightly grease a small skillet and place over medium heat.
2. Spoon in 2 tablespoons of batter and gently tilt the skillet to spread the batter to the edges of the pan. Cook until brown, 1 to 2 minutes. Flip the crepe and cook the other side until brown. Remove to a plate. Repeat with remaining batter until it is all used.
3. To make the filling, whisk together the pudding mix, orange juice, and sour cream in a bowl. Gently fold the strawberries, bananas and blueberries into the sour cream mixture.
4. Lightly grease the bottom of a baking dish. Cover the bottom of the dish with 1/3 of the crepes. Spoon 1/2 of the fruit mixture over the crepes. Repeat with remaining fruit and crepes, finishing with the crepes as the top layer. Garnish with whipped cream. Allow to sit 30 minutes before serving.
1 1/2 cups milk
1 cup all-purpose flour
2 eggs
1 tablespoon vegetable oil
1/2 teaspoon almond extract
2 tablespoons white sugar
1/2 (3.4 ounce) package instant vanilla pudding mix
1 cup orange juice
1/2 cup sour cream
2 cups sliced fresh strawberries
2 bananas, sliced
1 cup fresh blueberries
1 cup whipped cream
DIRECTIONS
1. To make the crepes, whisk together the milk, flour, eggs, oil, almond extract, and sugar in a bowl until you have a smooth batter. Lightly grease a small skillet and place over medium heat.
2. Spoon in 2 tablespoons of batter and gently tilt the skillet to spread the batter to the edges of the pan. Cook until brown, 1 to 2 minutes. Flip the crepe and cook the other side until brown. Remove to a plate. Repeat with remaining batter until it is all used.
3. To make the filling, whisk together the pudding mix, orange juice, and sour cream in a bowl. Gently fold the strawberries, bananas and blueberries into the sour cream mixture.
4. Lightly grease the bottom of a baking dish. Cover the bottom of the dish with 1/3 of the crepes. Spoon 1/2 of the fruit mixture over the crepes. Repeat with remaining fruit and crepes, finishing with the crepes as the top layer. Garnish with whipped cream. Allow to sit 30 minutes before serving.
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