Day Recipe Food Community

May 7, 2009

Cinnamon-Chip and Pecan Loaf Cake Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 8:29 pm

Rosemary Leicht of Bethel, Ohio, writes: “I’ve been a finalist in the Pillsbury Bake-Off three times, so I’m something of an expert at cooking with prepared doughs and bread mixes. Even though these items are simple to use, many people don’t venture beyond the package directions. For each contest, I experimented with dozens of recipes, and some of my favorites have been breakfast dishes and desserts. Nowadays I don’t enter as many competitions as I used to, but my family still looks forward to my latest creations.”

Look for cinnamon chips in the supermarket’s baking section.

Makes 10 servings.

INGREDIENTS

  • 116- to 17-ounce package date-bread mix
  • 1/2cup (1 stick) plus 2 tablespoons butter, room temperature1cup sour cream
  • 2large eggs
  • 1/2cup cinnamon chips
  • 1/3cup chopped pecans
  • 1teaspoon ground cinnamon
  • 1/2teaspoon ground allspice

DIRECTIONS Preheat oven to 350°F. Butter and flour 9x5x2-inch metal loaf pan. Using electric mixer, beat bread mix and 1/2 cup butter in large bowl until crumbly mixture forms. Transfer 1/2 cup crumb mixture to small bowl; add remaining 2 tablespoons butter and rub in with fingertips until moist clumps form (for streusel).

Stir sour cream and eggs into remaining crumb mixture in large bowl. Mix in cinnamon chips, pecans, cinnamon, and allspice. Pour cake batter into prepared pan. Sprinkle with streusel.

Bake cake until tester inserted into center comes out clean, about 1 hour 20 minutes. Turn cakeout onto rack. Place streusel side up and cool 20 minutes. Serve warm or at room temperature.

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Braised Baby Bok Choy Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 6:18 pm

While at The Boathouse restaurant in Sydney, we sampled a dish of baby bok choy so good that it led us to create our own version. It would be delicious
with pan-seared shellfish and Asian eggplant.

Makes 2 servings.

INGREDIENTS

  • 1cup chicken broth
  • 3tablespoons unsalted butter
  • 3/4lb baby bok choy, trimmed
  • 1/2teaspoon asian sesame oil

DIRECTIONS Bring broth and butter to a simmerin a deep large heavy skillet. Arrange bok choy evenly in skillet and simmer, covered, until tender, about 5 minutes. Transfer bok choy with tongs to a serving dish and keep warm, covered.


Boil broth mixture until reducedto about 1/4 cup, then stir in sesame oil and pepper to taste. Pour mixtureover bok choy.

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Toasted Rice Powder Recipe

Filed under: Recipes — Tags: , , , — Anna @ 5:27 pm

Kao Kua

Active time: 10 min Start to finish: 25 min

Makes 1/4 cup.

INGREDIENTS

  • 1/4cup raw thai sticky ricespecial equipment:a mortar and pestle or an electric coffee/spice grinder

DIRECTIONS
Toast rice in a dry small heavy skillet over moderate heat, shaking skillet, until golden, 5 to 7 minutes (skillet will smoke), then cool. Grind to a powder with mortar and pestle.

Cooks’ note:
Rice powder is best when ground just before using to preserve the nutty flavor and aroma. Toasted whole rice keeps 3 weeks in an airtight container; powder keeps 4 days.

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Pimms Inspired Iced Tea

Filed under: Recipes — Tags: , , , , , , , , , , , — @ 2:51 pm

Now that the weather is warming up, you may be looking for some interesting drinks to cool you down. If you like Pimms, then I’m sure you’ll enjoy this iced tea. It is fruity & very refreshing – pefect for any hot day.

pimms-iced-tea

pimms-iced-tea-1

Yields 6 glasses

INGREDIENTS:

  • 6 tea bags (black or green if you prefer)
  • 5 fl oz fresh squeezed orange juice, well chilled
  • 5 fl oz ginger ale, well chilled 1/2 lime, juice of
  • 12 small spigs of fresh mint
  • 6 slices of orange
  • 6 slices of lemon
  • 6 slices of cucumber
  • 6 slices of apple
  • 2 tbsp sugar
  • 2-3 cups of ice cubes

 

DIRECTIONS:
 
  1. Make the tea by pouring 1 1/2 litres of boiling water over the tea bags. Add the sugar and 6 sprigs of mint to the teapot.
  2. Allow the tea to infuse for 20 minutes. Remove & discard the tea-bags and leave the tea to cool completely.
  3. When the tea is properly cooled, remove the mint from the teapot.
  4. Pour the ice cubes into a large glass jug and pour in the tea along with the orange and lime juices and 6 more sprigs of mint. Finally add the orange and lemon slices, stir thoroughly, and serve in glasses with more ice.

 

TIPS:
 
Add a handful of wild or quartered strawberries to the jug and perhaps some edible flowers to add an elegant touch.

 

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Quick & Easy Creamy Pasta For One

Filed under: Recipes — Tags: , , , , — @ 2:43 pm

quickeasy-pasta-for-one-full-21
quickeasy-pasta-for-one

Not only is this quick and easy but it’s also quite healthy for pasta. It’s great for lunch or dinner, is ready in about 15 mins and tastes great.

SERVES: 1

INGREDIENTS:

  • 1 1/2 -2 oz thin whole wheat spaghetti
  • Salt (optional)
  • 1 teaspoon olive oil
  • 1/2 cup (generous) sliced fresh mushrooms
  • 2 lg green onions, sliced
  • 1 tablespoon diced red bell pepper
  • 1 garlic clove, minced
  • 1/2 can low fat Cream of Mushroom soup
  • 1 tablespoon fat free liquid coffee creamer (plain, not flavored)
  • Parmeseian cheese (optional)

DIRECTIONS:

  1. Place the spaghetti into a pot of boiling water and season with as much salt as you like (salt optional) and cook to your desired doneness.
  2. While the pasta cooks, in a small skille, heat the olive oil and add the mushrooms.
  3. Saute untill half cooked and add in the garlic, green onions and red peppers.
  4. Saute until the veggies are begining to wilt (about 2-3 mins).
  5. At this point add the hald can of Cream of Mushroon soup and stir well to get it as smooth as you can.
  6. Add the fat free liquid coffee creamer and stir until easily until the sauce is smooth and creamy.
  7. Remove from heat and check the pasta, if cooked to your liking  drain it well ( if not cook a little longer) and pile it on your plate.
  8. Top it with the waiting sauce and cheese if using.
  9. Enjoy!
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Aioli Recipe

Filed under: Recipes — Tags: , — Anna @ 5:42 am

This sauce evokes Provence at its productive best, in summer, when
farms and family gardens are at their peak production, yielding vegetables
with an incomparable depth of flavor.


Note: be sure all of your ingredients, and the bowl or mortar you are
working with, are at room temperature. Differing temperatures can cause
the aïoli to separate. When making aïoli – or any mayonnaise-like sauce -
think slow, slow, slow. There is a simple remedy for separated aïoli. Put
an egg yolk in another bowl, and slowly whisk the separated aïoli into it.

Makes about 6 servings.

INGREDIENTS

  • 8 garlic cloves, green germ removed
  • 1 teaspoon sea salt
  • 2 tablespoons dijon-style mustard
  • 2 large egg yolks
  • 1 to 1-1/4cups (250-325ml) light, fruity olive oil
  • 1 tablespoon (15ml) warm water
  • 4-1/2 teaspoons (22ml) freshly squeezed lemon juice

DIRECTIONS 1.Make a paste of the garlic and salt in a mortar and pestle, by working
the pestle around slowly, always in the same direction, in the mortar.If
you don’t have a mortar and pestle, either finely mince the garlic with the
salt, transfer it to a medium-sized bowl and press on it with a wooden
spoon until it makes a rough paste, or simply mince the garlic and salt
together in a food processor.

2.If you used a food processor to mince the garlic and salt together,
transfer the mixture to a medium-sized bowl. Whisk in the mustard, then
the egg yolks until blended with the garlic and salt then, using either the
mortar or a whisk, add 1/4 cup (60ml) of the oil very slowly in a fine,
fine stream, until the mixture becomes thick.Don’t add the oil too
quickly or the mixture will not emulsify.

3.Add the lemon juice and the water to the olive oil and garlic mixture,
then add the remaining oil very, very slowly, whisking or turning the
pestle constantly.The aïoli will gradually thicken to the consistency of
a light mayonnaise.If it becomes very thick, like a commercial
mayonnaise, add additional warm water, a teaspoon at a time, until it is
the consistency you like. Generally, however, you shouldn’t need to add any
additional water.

4.Taste for seasoning, and adjust with salt if necessary.Aïoli will
keep for several days in the refrigerator, in an airtight container, but it
is best served within 24 hours of being made.

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Raspberry Ice Cream Recipe

Filed under: Recipes — Tags: , , , — Anna @ 5:38 am

This recipe is an accompaniment for Individual Chocolate Raspberry Baked Alaskas.

This recipe will yield more than you need for the baked Alaskas, but who would mind a little extra ice cream in the house?

Active time: 30 min Start to finish: 4 hr

Makes about 1 1/2 quarts.

INGREDIENTS

  • 2(10-oz) boxes frozen raspberries in heavy syrup, thawed
  • 2teaspoons fresh lemon juice
  • 1/2cup sugar
  • 1 1/2teaspoons cornstarch
  • 1 1/4cups whole milk
  • 2large egg yolks
  • 1/4teaspoon vanilla
  • 1cup chilled heavy creamspecial equipment:an ice cream maker

DIRECTIONS Purée raspberries and syrup with lemon juice in a food processor, then force through a sieve into a bowl, pressing hard on and discarding solids.

Whisk together sugar and cornstarch in a bowl, then whisk in milk, yolks, and a pinch of salt. Cook custard in a 2 1/2- to 3-quart heavy saucepan over moderate heat, whisking, until it just reaches a boil, then reduce heat and simmer, whisking, 1 minute. (Custard will look curdled.) Pour custard through a fine sieve into a bowl, then stir in vanilla and cool, stirring occasionally.

Stir berry purée and cream into custard and chill, covered, until cold, at least 2 hours.

Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.

Cooks’ note:
• Ice cream keeps 1 week.

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My Trademark, Most Requested, Absolutely Magnificent Caramel Matzoh Crunch Recipe

Filed under: Recipes — Tags: , , , , , , , — Anna @ 4:43 am

INGREDIENTS

  • 4-6 unsalted matzohs
  • 1 cup (2 sticks) unsalted butter or unsalted passover margarine
  • 1 cup firmly packed brown sugar
  • 3/4 cup coarsely chopped chocolate chips or semi-sweet chocolate

DIRECTIONS Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment — on top of the foil. This is very important since the mixture becomes sticky during baking.

Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.

In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and pour over the matzoh, covering completely.

Place the baking sheet in the oven and immediately reduce the heat to 350°. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°, and replace the pan).

Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.

This makes a good gift.

Variation:
You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets). You can also omit the chocolate for a caramel-alone buttercrunch.

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