Friday, July 31, 2009
Thursday, July 30, 2009
Tuesday, July 28, 2009
2 eggs, separated
1 cup buttermilk
5 Tbs. unsalted butter, melted
1/4 tsp. vanilla extract
1 cup all-purpose flour
1 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
2 Tbs. sugar
Preheat a waffle maker according to the manufacturer’s instructions.In a large bowl, whisk the egg yolks. Whisk in the buttermilk, butter and vanilla until blended. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt and sugar. Add the flour mixture to the yolk mixture and whisk until smooth.In another bowl, whisk the egg whites until stiff peaks form. Using a rubber spatula, fold 1/2 cup of the egg whites into the batter, then carefully fold in the remaining whites. Cook the waffles according to the manufacturer’s instructions. Makes eight 4-inch waffles.
Tuesday, July 21, 2009
Last weekend was our friend Rosy's birthday party, so I offered to make her a cake out of my new cake recipe book that my sister inspired me to buy. She picked this one because she really loved Tiramisu. This cake definitely resembled Tiramisu very closely! Because you soak each layer in espresso and rum, it turns out very moist and the whipped cream frosting keeps it light. It was definitely a hit at the party!
Cappuccino Chiffon Cake
from Sky High: Irristable Triple-Layer Cakes
1/4 cup neutral vegetable oil, such as soybean, canola, or vegetable blend
6 eggs, separated
6 tbsp. freshly brewed espresso, cooled to room temperature
2 tsp. vanilla extract
1-1/3 cups cake flour
1-1/2 cups sugar
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. cream of tarter
Espresso Syrup (see recipe below)
Vanilla Whipped Cream (see recipe below)
Cocoa powder or ground cinnamon, for dusting
Prehead the oven to 350 degrees. Line the bottoms of three 8-inch round cake pans with rounds of parchment or waxed paper but do not grease.
In a medium bowl, combine the oil, egg yolks, espresso and vanilla; whisk lightly to blend. In a large mixing bowl, sift together the flour, 1 cup of the sugar, the baking powder, cinnamon, and salt; set the dry ingredients aside.
In a large mixer bowl with an electric mixer, whip the egg whites with the cream of tartar on medium-low speed until frothy. Raise the mixer speed to medium-high and gradually add the remaining 1/2 cup sugar. Continue to beat until soft peaks form; do not whip until stiff or the cake will shrink excessively upon cooking.
Add the espresso-egg yolk mixture to the dry ingredients and fold together just enough to combine. Add one-fourth of the beaten egg whites and fold them in to lighten the batter. Fold in the remainder of the whites just until no streaks remain. Divide the batter among the 3 prepared pans.
Bake the cakes for about 18 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Allow to cool completely in the pans. When cooled, run a blunt knife around the edge of the pans to release the cakes. Invert onto wire racks and remove the paper liners.
To assemble the cake, place one layer, flat side up, on a cake stand or serving plate. Soak the cake with 1/3 cup of the Espresso Syrup. Spread about 1-1/3 cups of the whipped cream evenly over the top of the layer. Repeat with the next layer and more syrup and whipped cream. Finally, top with the third layer. Soak it with the remaining syrup and frost the top and sides with the remaining whipped cream.
To decorate the cake, smooth out the cream as much as possible on thop with an offset spatula. Lay a paper lace doily over the top of the cake and sift cocoa or cinnamon over the doily. Carefully lift off the doily to reveal the lacy stencil on top of the cake.
Espresso Syrup (makes about 1 cup)
1/3 cup hot, freshly brewed espresso
1/3 cup dark rum, such as Myers's
1/3 cup sugar
In a bowl, stir together the espresso and sugar until the sugar dissolves. Add the rum and let cool to room temperature.
Vanilla Whipped Cream (makes about 6 cups)
3 cups heavy cream
1/3 cup sugar
2 tsp. vanilla extract
Put the cream, sugar, and vanilla in a large chilled mixing bowl with chilled beaters. With the whip attachment, whip the cream until stiff peaks form.
Posted By: Julia
Thursday, July 16, 2009
Finally here is the tasty Black Bean recipe I promised. We had these with the Chicken Chimichangas and it was a delicious and easy meal. Basically, you just dress up canned black beans, or if you prefer you can start with dried ones. It gave them just an extra kick of flavor and looked more homemade. Next time I'd like to try using it as a soup base and maybe adding some chicken and toppings like you would for tortilla soup. (I'm having picture issues so I'll post a picture soon or you can see them with the chicken chimies.)
Cuban Black Beans
Favorite Family Recipes
1 onion, chopped
1 small green pepper, chopped
3 cloves garlic, pressed
2 Tbsp. olive oil
3 15 oz. cans of black beans
1/4 c. water or chicken broth (I used chicken stock)
1 Tbsp. white vinegar
1/2 tsp. salt
1/4 tsp. black pepper
Optional garnishes: chopped green onions, chopped tomato, sour cream
Saute onion, green pepper and garlic in hot oil in a dutch oven over medium-high heat until tender. Add undrained beans and next 4 ingredients, bring to a boil. Cover, reduce heat and simmer 15-20 minutes. To serve, sprinkle beans with chopped green onions and tomato (if desired); top with sour cream. Makes 5 1/2 cups.
Wednesday, July 15, 2009
1 3/4 cups sugar
1 tablespoon ground cinnamon
2 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon table salt
8 tablespoons unsalted butter (1 stick), softened
1/2 cup vegetable shortening
2 large eggs
2. Beat the butter, shortening, and remaining 1 1/2 cups sugar together in a large bowl using an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until incorporated, about 30 seconds, scraping down the bowl and beaters as needed.
3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Give the dough a final stir with a rubber spatula to make sure it is combined.
4. Using wet hands, roll 2 tablespoons of dough at a time into balls, then roll in the cinnamon sugar to coat and lay on two parchment-lined baking sheets, spaced about 2 1/2 inches apart. Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking.
5. Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.
The dough can be made through step 3 and either covered tightly with plastic wrap and refrigerated for up to 3 days or frozen. To freeze the cookie dough, portion into individual balls, roll in the cinnamon and sugar, and freeze on a parchment- or wax-paper-lined plate (don't let them touch or they will fuse together) until completely firm, 2 to 3 hours. When ready to bake, reduce the oven temperature to 300 degrees and increase the baking time to 17 to 22 minutes.
Tuesday, July 14, 2009
Monday, July 13, 2009
adapted from Lola Hardy
4 Pieces of Salmon
4 tsp butter, divided
Salt and Pepper to taste
Preheat oven to 350 degrees. Spray a 9x13 baking pan with cooking spray. Place salmon pieces in pan. Season salmon with salt and pepper. Place 1 tsp of butter on each piece of salmon. Cut orange in half and squeeze the juice onto the salmon. Scrape the remaining pulp from the salmon and divide among salmon pieces. Sprinkle salmon with garlic powder. Bake for 30 minutes.
Posted by: Julia
Sunday, July 12, 2009
Saturday, July 11, 2009
1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter, melted
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 cup (6 ounces) butterscotch-flavored chips
1 cup (6 ounces) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts
Preheat oven to 350°F (325°F for glass baking pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan.
Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds. Store leftovers covered at room temperature.
Friday, July 10, 2009
Wednesday, July 8, 2009
Monday, July 6, 2009
For the Cake:Preheat oven to 350 degrees. Butter the bottoms and sides of three 8 in. round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.