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Title: Pumpkin Bread Pudding
1 cup packed brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
3 cps milk
1 tsp vanilla
1 can (15 ounces) pumpkin (not pumpkin pie mix)
3 - eggs
6 cps bread cubes
1/2 cup currants
1/2 cup chopped pecans
16 - pecan halves
0 - Cream or ice cream, if desired
Heat oven to 350ºF. Grease bottom and side of springform pan, 10x3 inches.
1. Mix all ingredients except bread cubes, currants and pecans in large bowl until well blended. Stir in bread cubes, currants and chopped pecans. Let mixture stand 10 minutes; spoon into springform pan. Arrange pecan halves on top of pudding.
2. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes; remove side of pan.
Serve warm with cream. Refrigerate any remaining pudding.
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Friday, February 27, 2009
Praline Pumpkin Dessert
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Title: Praline Pumpkin Dessert
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 box Betty Crocker® SuperMoist® yellow or spice cake mix
1 1/2 cups chopped pecans or walnuts
3/4 cup butter or margarine, melted
0 - Whipped cream, if desired
0 - Additional pumpkin pie spice, if desired
Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.
Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.
Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.
---end-tinykitchen---
Title: Praline Pumpkin Dessert
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 box Betty Crocker® SuperMoist® yellow or spice cake mix
1 1/2 cups chopped pecans or walnuts
3/4 cup butter or margarine, melted
0 - Whipped cream, if desired
0 - Additional pumpkin pie spice, if desired
Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.
Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.
Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.
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Thursday, February 26, 2009
Donuts
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Title: Old fashioned Donuts
1 cup sugar
1 cup sweet milk
1 egg
1 tsp salt
2 Tbsp melted oleo
1 tsp baking soda
2 tsp cream of tartar
1/4 tsp nutmeg
1/4 tsp ginger’
1 tsp cinnamon
3 1/2 - 4 cups flour
Mix all the ingredients together. Roll and cut out donuts and fry in deep fat. Yield: about 2 dozen.
So that is the original recipe… and here are my comments… are you all old enough to know that oleo is margarine? I use butter. Sweet milk is “regular” milk - as opposed to sour milk, which is also used in old recipes. I try to keep my fat at about 365 F. You want to roll the dough to about 1/2 inch thick - my biggest problem is that I make more pies than donuts, so tend to roll them too thin. I put donuts and donut holes in the oil at the same time - they sink first, then they will float in just a little bit. The holes usually roll themselves over then they are done on the first side - and then I use a slotted spoon to flip the big ones. When I take them out, I drain them either on paper towel or a paper bag to absorb the grease. They are really good rolled in either sugar, cinnamon and sugar or maple sugar. The donuts are what some donut shops refer to as “Old Fashioned” donuts - they are not the raised donuts. Some people put a glaze on this type of donut, although I don’t like that so much.
Warning…they are really HOT when they come out of the 365 degree oil (duh) - so no matter how eager you are to eat them, give them a few seconds to cool enough so that you don’t get burned!
---end-tinykitchen---
Title: Old fashioned Donuts
1 cup sugar
1 cup sweet milk
1 egg
1 tsp salt
2 Tbsp melted oleo
1 tsp baking soda
2 tsp cream of tartar
1/4 tsp nutmeg
1/4 tsp ginger’
1 tsp cinnamon
3 1/2 - 4 cups flour
Mix all the ingredients together. Roll and cut out donuts and fry in deep fat. Yield: about 2 dozen.
So that is the original recipe… and here are my comments… are you all old enough to know that oleo is margarine? I use butter. Sweet milk is “regular” milk - as opposed to sour milk, which is also used in old recipes. I try to keep my fat at about 365 F. You want to roll the dough to about 1/2 inch thick - my biggest problem is that I make more pies than donuts, so tend to roll them too thin. I put donuts and donut holes in the oil at the same time - they sink first, then they will float in just a little bit. The holes usually roll themselves over then they are done on the first side - and then I use a slotted spoon to flip the big ones. When I take them out, I drain them either on paper towel or a paper bag to absorb the grease. They are really good rolled in either sugar, cinnamon and sugar or maple sugar. The donuts are what some donut shops refer to as “Old Fashioned” donuts - they are not the raised donuts. Some people put a glaze on this type of donut, although I don’t like that so much.
Warning…they are really HOT when they come out of the 365 degree oil (duh) - so no matter how eager you are to eat them, give them a few seconds to cool enough so that you don’t get burned!
---end-tinykitchen---
Chocolate Glazed Cake Doughnuts
---begin-tinykitchen---
Title: Chocolate Glazed Cake Doughnuts
3 1/2 cups (1 pound) cake flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
2 eggs, room temperature
1 cup sugar
3 tablespoons unsalted butter*
1 cup milk, room temperature
1 teaspoon vanilla extract
0 - Fat for frying, such as canola oil
For chocolate donuts, melt 3 ounces of unsweetened chocolate along with the butter and continue as directed.
Sift together the flour, baking powder, baking soda, salt and cinnamon in a large bowl. In the bowl of an electric mixer fitted with a paddle, beat the eggs until foamy, gradually add the sugar and continue to beat until thick and yellow. Melt butter in a saucepan over low heat and combine with milk and vanilla extract. Stir the milk mixture into the egg mixture until blended. Add the dry ingredients to the wet ingredients and mix just until incorporated. Chill for 30 minutes to make it easier to roll and cut.
Roll or pat the dough out on a heavily floured surface to about 1/4-inch thick, the dough is somewhat wet. Cut with a floured doughnut cutter, saving the holes. Transfer to a sheet of waxed paper and allow to air dry for 10 minutes. The dough will form a slight crust and absorb less fat when fried.
Heat 3-inches of vegetable oil or shortening to 375 degrees F in an electric fryer or deep saucepan. Fry doughnuts until golden, about 5 minutes each side. To keep the oil temperature constant, fry 3 at a time. Fry the holes separately and drain on paper towels.
---end-tinykitchen---
---begin-tinykitchen---
Title: Chocolate Glaze (for Donuts)
1/3 cup unsalted butter
4 ounces bittersweet chocolate
2 cups confectioners' sugar
1/4 cup warm water
Melt butter and chocolate in a saucepan until melted, remove from heat. Whisk in confectioners' sugar until smooth. Gradually stir in the water until the mixture reaches the desired consistency. Dip the tops of the doughnuts in the glaze.
---end-tinykitchen---
Title: Chocolate Glazed Cake Doughnuts
3 1/2 cups (1 pound) cake flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
2 eggs, room temperature
1 cup sugar
3 tablespoons unsalted butter*
1 cup milk, room temperature
1 teaspoon vanilla extract
0 - Fat for frying, such as canola oil
For chocolate donuts, melt 3 ounces of unsweetened chocolate along with the butter and continue as directed.
Sift together the flour, baking powder, baking soda, salt and cinnamon in a large bowl. In the bowl of an electric mixer fitted with a paddle, beat the eggs until foamy, gradually add the sugar and continue to beat until thick and yellow. Melt butter in a saucepan over low heat and combine with milk and vanilla extract. Stir the milk mixture into the egg mixture until blended. Add the dry ingredients to the wet ingredients and mix just until incorporated. Chill for 30 minutes to make it easier to roll and cut.
Roll or pat the dough out on a heavily floured surface to about 1/4-inch thick, the dough is somewhat wet. Cut with a floured doughnut cutter, saving the holes. Transfer to a sheet of waxed paper and allow to air dry for 10 minutes. The dough will form a slight crust and absorb less fat when fried.
Heat 3-inches of vegetable oil or shortening to 375 degrees F in an electric fryer or deep saucepan. Fry doughnuts until golden, about 5 minutes each side. To keep the oil temperature constant, fry 3 at a time. Fry the holes separately and drain on paper towels.
---end-tinykitchen---
---begin-tinykitchen---
Title: Chocolate Glaze (for Donuts)
1/3 cup unsalted butter
4 ounces bittersweet chocolate
2 cups confectioners' sugar
1/4 cup warm water
Melt butter and chocolate in a saucepan until melted, remove from heat. Whisk in confectioners' sugar until smooth. Gradually stir in the water until the mixture reaches the desired consistency. Dip the tops of the doughnuts in the glaze.
---end-tinykitchen---
Thursday, February 19, 2009
Banana Custard Scrunch
---begin-tinykitchen---
Title: Banana Custard Scrunch
Servings: 4
1 cup plain yogurt
3/4 cup prepared vanilla pudding
3/4 cup rolled oats
2 tablespoons honey
3 small bananas, sliced
1. In a small bowl, stir together the yogurt and vanilla pudding. Set aside.
2. Heat a dry skillet over medium heat. Measure in the oats, and toast for about 1 minute, until hot. Drizzle honey over the oats, and continue to stir over medium heat until the oats are crispy at the edges.
3. Remove the oats from the heat, and spoon most of them into the bottom of 4 glasses or small bowls. Reserve the rest for topping. Using about half of the banana slices, place a layer of sliced bananas over the oats in each glass or bowl. Pour custard over the banana slices. Top with the rest of the banana slices, and sprinkle with the rest of the toasted oats.
---end-tinykitchen---
Title: Banana Custard Scrunch
Servings: 4
1 cup plain yogurt
3/4 cup prepared vanilla pudding
3/4 cup rolled oats
2 tablespoons honey
3 small bananas, sliced
1. In a small bowl, stir together the yogurt and vanilla pudding. Set aside.
2. Heat a dry skillet over medium heat. Measure in the oats, and toast for about 1 minute, until hot. Drizzle honey over the oats, and continue to stir over medium heat until the oats are crispy at the edges.
3. Remove the oats from the heat, and spoon most of them into the bottom of 4 glasses or small bowls. Reserve the rest for topping. Using about half of the banana slices, place a layer of sliced bananas over the oats in each glass or bowl. Pour custard over the banana slices. Top with the rest of the banana slices, and sprinkle with the rest of the toasted oats.
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Asian Noodles with Chicken and Scallions
---begin-tinykitchen---
Title: Asian Noodles with Chicken and Scallions
1 lb chicken tenders (not coated or cooked)
1 lb fresh or frozen broccoli florets
1 lb dried udon (thick wheat noodles)
1/2 cup premium oyster sauce (preferably Lee Kum Kee)
2 tablespoons hoisin sauce (preferably Lee Kum Kee or Koon Chun)
1 tablespoon Asian sesame oil
2 teaspoons Chinese chile garlic paste (preferably Lan Chi), or to taste
1/2 cup chopped scallions (from 1 bunch)
2 teaspoons roasted sesame seeds (optional)
1. Cook chicken in a 6-quart pot of boiling unsalted water, covered, until just cooked through, about 3 minutes. Transfer to a large bowl with a slotted spoon.
2. Add broccoli to boiling water and cook, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with slotted spoon to a colander to drain, then transfer to another bowl. Return water to a boil and cook noodles until tender (check often; cooking time on package may not be accurate). Reserve 1 cup cooking water, then drain noodles in colander and rinse under hot water.
3. While noodles cook, tear chicken into chunks.
4. Add oyster and hoisin sauces, sesame oil, chile garlic paste, half of scallions, and 1/3 cup cooking water to chicken and stir to combine.
5. Divide noodles, broccoli, and chicken mixture among 4 bowls and sprinkle with sesame seeds and remaining scallions. Serve immediately, stirring just before eating. If noodles become dry, moisten with some of cooking water.
Cooks’ note: If you have to substitute an Asian chile paste without garlic for the chile garlic paste, start with 1/2 teaspoon and add to taste.
Serves 4
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Title: Asian Noodles with Chicken and Scallions
1 lb chicken tenders (not coated or cooked)
1 lb fresh or frozen broccoli florets
1 lb dried udon (thick wheat noodles)
1/2 cup premium oyster sauce (preferably Lee Kum Kee)
2 tablespoons hoisin sauce (preferably Lee Kum Kee or Koon Chun)
1 tablespoon Asian sesame oil
2 teaspoons Chinese chile garlic paste (preferably Lan Chi), or to taste
1/2 cup chopped scallions (from 1 bunch)
2 teaspoons roasted sesame seeds (optional)
1. Cook chicken in a 6-quart pot of boiling unsalted water, covered, until just cooked through, about 3 minutes. Transfer to a large bowl with a slotted spoon.
2. Add broccoli to boiling water and cook, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with slotted spoon to a colander to drain, then transfer to another bowl. Return water to a boil and cook noodles until tender (check often; cooking time on package may not be accurate). Reserve 1 cup cooking water, then drain noodles in colander and rinse under hot water.
3. While noodles cook, tear chicken into chunks.
4. Add oyster and hoisin sauces, sesame oil, chile garlic paste, half of scallions, and 1/3 cup cooking water to chicken and stir to combine.
5. Divide noodles, broccoli, and chicken mixture among 4 bowls and sprinkle with sesame seeds and remaining scallions. Serve immediately, stirring just before eating. If noodles become dry, moisten with some of cooking water.
Cooks’ note: If you have to substitute an Asian chile paste without garlic for the chile garlic paste, start with 1/2 teaspoon and add to taste.
Serves 4
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Parmesan Cream Crackers
I haven't tried these yet, but they seem like they will be yummy!
---begin-tinykitchen---
Title: Parmesan Cream Crackers
1 cup all-purpose flour, more as needed
1/2 teaspoon salt
1/2 cup Fresh Parmesan cheese, finely grated
4 TBSP unsalted butter
1/4 cup cream or half-and-half, more as needed
0 - Coarse salt, pepper, sesame or poppy seeds, minced garlic, or whatever you like for sprinkling (optional).
1. Heat oven to 400 degrees. Line a baking sheet with parchment paper or lightly dust with flour. Put flour, salt, cheese and butter in bowl of a food processor. Pulse until flour and butter are combined. Add about 1/4 cup cream or half-and-half and let machine run for a bit; continue to add liquid a teaspoon at a time, until mixture holds together but is not sticky.
2. Roll out dough on a lightly floured surface until 1/2-inch thick or even thinner, adding flour as needed. Transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier). Score lightly with a sharp knife, pizza cutter, or pastry wheel if you want to break crackers into squares or rectangles later on. Sprinkle with salt or other topping if you like.
3. Bake until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.
About 4 servings
---end-tinykitchen---
---begin-tinykitchen---
Title: Parmesan Cream Crackers
1 cup all-purpose flour, more as needed
1/2 teaspoon salt
1/2 cup Fresh Parmesan cheese, finely grated
4 TBSP unsalted butter
1/4 cup cream or half-and-half, more as needed
0 - Coarse salt, pepper, sesame or poppy seeds, minced garlic, or whatever you like for sprinkling (optional).
1. Heat oven to 400 degrees. Line a baking sheet with parchment paper or lightly dust with flour. Put flour, salt, cheese and butter in bowl of a food processor. Pulse until flour and butter are combined. Add about 1/4 cup cream or half-and-half and let machine run for a bit; continue to add liquid a teaspoon at a time, until mixture holds together but is not sticky.
2. Roll out dough on a lightly floured surface until 1/2-inch thick or even thinner, adding flour as needed. Transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier). Score lightly with a sharp knife, pizza cutter, or pastry wheel if you want to break crackers into squares or rectangles later on. Sprinkle with salt or other topping if you like.
3. Bake until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.
About 4 servings
---end-tinykitchen---
Wednesday, February 18, 2009
Mom's Pancakes
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Title: Mom's Pancakes
2 cups flour
5 teaspoons baking powder
1 teaspoon salt
3 Tablespoons sugar
2 eggs
one-third cup vegetable oil
2 cups milk
Mix dry ingredients together. Mix wet ingredients together, add to dry and mix well. use 1/3 cup to measure and fry until bubbles pop on the top and the pancake is dry around the edges. Flip and cook until done
---end-tinykitchen---
Title: Mom's Pancakes
2 cups flour
5 teaspoons baking powder
1 teaspoon salt
3 Tablespoons sugar
2 eggs
one-third cup vegetable oil
2 cups milk
Mix dry ingredients together. Mix wet ingredients together, add to dry and mix well. use 1/3 cup to measure and fry until bubbles pop on the top and the pancake is dry around the edges. Flip and cook until done
---end-tinykitchen---
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