I know December is a busy food making month. I submitted a few recipes you can make one or all. They were all flavors that make me think of holiday time. Hope you enjoy them too.
This recipe is from Tree Top's apple cook off winner.
Apple Toffee French Toast with Apple Syrup
French Toast:
8 c French bread, cut into 1 inch cubes
3 tart apples (probably green), peeled and chopped
8 oz cream cheese, softened
3/4 c brown sugar
1/4 c sugar
1/4 c apple juice
2 tsp vanilla, divided
1/2 c toffee bits
5 eggs
3/4 c milk
To make French Toast:
Place half of the bread cubes in a greased 13 by 9 inch baking pan; top with apples. In a large bowl, beat the cream cheese, sugars, apple juice and one tsp vanilla until smooth; stir in toffee bits. Spread over apples. Top with remaining bread cubes.
In another large bowl, beat the eggs, milk and 1 tsp vanilla until well blended; pour over bread. Cover with foil and refrigerate overnight.
Remove from fridge 30 minutes before baking and preheat oven to 350. Bake, uncovered, at 350 degrees for 40-45 minutes until a knife inserted in the center comes out clean.
While French Toast is baking prepare syrup.
Apple Syrup
1 c sugar
2 TBS cornstarch
1/2 tsp cinnamon
1/2 tsp nutmeg
2 c apple juice
2 TBS lemon juice
5 TBS butter
To make Apple Syrup:
In a medium size saucepan, whisk together the sugar, cornstarch, cinnamon, nutmeg, apple juice and lemon juice; heat to a boil, whisking constantly. Boil for 1 minute, then stir in butter. Serve over warm Apple Toffee French Toast.
Sunday, November 28, 2010
Ham and Cheese in Puff Pastry
This is one of my most favorite and easy recipes for an appetizer. It is always the first thing gone whenever I make it and everyone asks for the recipe. So if you have a holiday party you need to take an appetizer take this! Or when you are just hanging out at the house over the holidays, whip it up and enjoy!
Ham and Cheese in Puff Pastry
1 pkg (2 sheets) frozen puff pastry defrosted (I have always used Pepperidge Farm)
2 TBS Dijon mustard
1/4 lb sliced black forest ham
1/2 lb Gruyere cheese, sliced (if you can't find or don't want to spend the money on Gruyere cheese you can simply use Swiss)
1 beaten egg with 1 TBS water for egg wash
Preheat oven to 450 degrees. Place a piece of parchment paper on a sheet pan.
Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with mustard, leaving a 1 inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1 inch border. Brush border with egg wash.
Place the second sheet of puff pastry on floured board and roll out to 10 by 12 as well. Place the second sheet on top the ham and cheese, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly with a fork to seal the edges. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
Bake for 20-25 minutes until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.
*I use a pizza cutter to cut it into 2 by 2 or 3 by 3 little sandwiches.
If you want to see what it looks like or see a video of her making it go here: Ina Garten.
Ham and Cheese in Puff Pastry
1 pkg (2 sheets) frozen puff pastry defrosted (I have always used Pepperidge Farm)
2 TBS Dijon mustard
1/4 lb sliced black forest ham
1/2 lb Gruyere cheese, sliced (if you can't find or don't want to spend the money on Gruyere cheese you can simply use Swiss)
1 beaten egg with 1 TBS water for egg wash
Preheat oven to 450 degrees. Place a piece of parchment paper on a sheet pan.
Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with mustard, leaving a 1 inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1 inch border. Brush border with egg wash.
Place the second sheet of puff pastry on floured board and roll out to 10 by 12 as well. Place the second sheet on top the ham and cheese, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly with a fork to seal the edges. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
Bake for 20-25 minutes until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.
*I use a pizza cutter to cut it into 2 by 2 or 3 by 3 little sandwiches.
If you want to see what it looks like or see a video of her making it go here: Ina Garten.
Cookie Truffles
This recipe comes from my World Wide Ward Christmas Cookbook. I wanted to make it last year but never got to it. Hope it is yummy!
Cookie Truffles
1- 18 oz pkg Oreos
1- 8 oz pkg cream cheese, softened
1- 12 oz pkg semi sweet chocolate chips
1 TBS shortening
Crush the cookies into fin crumbs. Combine 3 C of the cookie crumbs and the cream cheese. Shape into 1 inch balls. Combine the chocolate chips and shortening and melt in the microwave (or double boiler). Stir until smooth; dip the balls in the melted chocolate. Place the balls on waxed paper to set up. While chocolate is still wet sprint with the remaining cookie crumbs. Refrigerate until they are firm, about an hour. Makes about 40 truffles.
Cookie Truffles
1- 18 oz pkg Oreos
1- 8 oz pkg cream cheese, softened
1- 12 oz pkg semi sweet chocolate chips
1 TBS shortening
Crush the cookies into fin crumbs. Combine 3 C of the cookie crumbs and the cream cheese. Shape into 1 inch balls. Combine the chocolate chips and shortening and melt in the microwave (or double boiler). Stir until smooth; dip the balls in the melted chocolate. Place the balls on waxed paper to set up. While chocolate is still wet sprint with the remaining cookie crumbs. Refrigerate until they are firm, about an hour. Makes about 40 truffles.
Tuesday, November 9, 2010
Oh So GOOD French Onion Soup
Courtesy Rachel Ray
I hope we're not all souped out yet because this is a good one to have!My wonderful chef of a husband makes this and he never follows the recipe, but it always turns out perfect. We actually put leftovers in the freezer and it stays good. That is just an FYI.
1 TBLS extra virgin olive oil
2 TBLS butter
6 medium onions
salt and freshly ground pepper (Da'pepper! : )
2 tsp fresh thyme or poultry seasoning ( I don't think we have ever used fresh!)
1 bay leaf
1/2 cup dry sherry ( I know Bid uses a little more ;)
6 cups beef stock
4 thick slices of crusty bread, toasted ( We have used croutons and that was really good too)
2 1/2 cups shredded Gruyere or Swiss cheese
Heat a deep pot over medium to medium high heat. Work next to the stove to slice onions. Add oil and butter to he pot. Add onions to the pot as you slice them. When all the onions are in the pot, season with salt and pepper add 1 tsp fresh thyme. Cook onions 15-18 minutes. (Bid cooks them a bit longer.) Stir frequently, until tender, sweet and caramel colored. Add bay leaf and sherry to the pot and deglaze the pan drippings. Add 6 cps stock and cover pot to bring up to a quick boil.
Arrange 4 small deep soup bowls or crocks on a cookie sheet. (Ones that can go into oven) Preheat broiler to high. Once soup reaches a boil, ladle it into bowls. Float toasted crusty bread on soup and cover each bowl with a mound of cheese. Sprinkle remaining fresh thyme on cheese and place cookie sheet with soup bowls on it under hot broiler until cheese melts and bubbles.
Butter Pecan Brittle-Bark
1 cup sugar
1 stick unsalted butter
1/2 cup water
1/3 cup light corn syrup
2 TBLS rum (Yum Yum!)
1/2 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp nutmeg
3 cups toasted pecan halves, divided
1 tsp coarse sea salt, divided
6 oz. semisweet or milk choc. chips
Coat a baking sheet and the back of a large serving spoon with non stick spray; set aside.
Heat sugar, butter, water, and corn syrup in a 4quart, heavy bottomed sauce pan over med. heat. Bring to a boil.
Using a pastry brush, wipe sides of pot with warm water just above boiling mixture to melt any sugar crystals on sides of pot. Inset candy thermometer. Cook mixture, stirring gently and frequently, until it's light brown and registers 295 degrees, about 20 minutes.
Off heat, stir in rum, vanilla, baking soda, cinnamon, and nutmeg. The mixture will foam up, but stir quickly until all ingredients are incorporated. Add 2 cups pecans; stir quickly until evenly distributed.
Pour brittle immediately onto prepared baking sheet and spread into a smooth layer with prepared spoon, to about 1/4 inch thick. Sprinkle brittle with 1/2 tsp. sea salt.
Drop chocolate chips evenly over brittle; let stand until soft, about 3 minutes. Meanwhile chop remaining cup of pecans; set aside.
Spread chocolate over brittle using an offset spatula. Sprinkle 1 cup chopped pecans and 1/2 tsp salt evenly over brittle-bark.
Cool candy completely, then break into pieces.
Oh I wish you could all see the picture of this candy! It looks scrum-diddly-umptious! I can't wait to make it. Believe it or not I need to go and buy the rum!
It just sounds like a yummy holiday treat. I hope we're not disappointed!
I will be posting another recipe soon!
Wednesday, November 3, 2010
Frosting for Apple Cake
I found it....browned-butter frosting. It was on another page with other frostings.
Choose Your Frosting (Try these Twists!) For Fresh Apple Cake
Browned-Butter Frosting
1 cup butter
1 (16-oz) package powdered sugar
1/4 cup milk
1 tsp vanilla extract
1. Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hr or until butter is cool and begins to solidify.
2. Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat mixture at low speed until well blended after each addition. Stir in vanilla.
Dark Chocolate Frosting
1 (12-oz) pkg semisweet chocolate morsels
1/2 cup whipping cream
3 TBS butter
1. Microwave semisweet chocolate morsels and whipping cream in a 2-qt microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt.
2. Whisk until chocolate melts and mixture is smooth. Whisk in butter; let stand 20 minutes. Beat at medium speed with an electric mixer 3 to 4 minutes or until mixture forms soft peaks. Use immediately.
Cream Cheese Frosting
(you already have that recipe)
Carmel Glaze
Bring 1 cup firmly packed light brown sugar, 1/2 cup butter, and 1/4 cup milk to a boil in a small saucepan over medium heat, stirring constantly; boil, stirring constantly, 1 minute. Remove from heat, and stir in 1 tsp vanilla extract. Stir 2 minutes; use immediately.
Streusel Topping
Pour 2 TBS melted butter in a small bowl, and stir in 1/2 cup firmly packed brown sugar, 2 TBS all-purpose flour, and 1 tsp ground cinnamon. Add 1 cup chopped pecans, stirring until mixture is crumbly.
Choose Your Frosting (Try these Twists!) For Fresh Apple Cake
Browned-Butter Frosting
1 cup butter
1 (16-oz) package powdered sugar
1/4 cup milk
1 tsp vanilla extract
1. Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hr or until butter is cool and begins to solidify.
2. Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat mixture at low speed until well blended after each addition. Stir in vanilla.
Dark Chocolate Frosting
1 (12-oz) pkg semisweet chocolate morsels
1/2 cup whipping cream
3 TBS butter
1. Microwave semisweet chocolate morsels and whipping cream in a 2-qt microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt.
2. Whisk until chocolate melts and mixture is smooth. Whisk in butter; let stand 20 minutes. Beat at medium speed with an electric mixer 3 to 4 minutes or until mixture forms soft peaks. Use immediately.
Cream Cheese Frosting
(you already have that recipe)
Carmel Glaze
Bring 1 cup firmly packed light brown sugar, 1/2 cup butter, and 1/4 cup milk to a boil in a small saucepan over medium heat, stirring constantly; boil, stirring constantly, 1 minute. Remove from heat, and stir in 1 tsp vanilla extract. Stir 2 minutes; use immediately.
Streusel Topping
Pour 2 TBS melted butter in a small bowl, and stir in 1/2 cup firmly packed brown sugar, 2 TBS all-purpose flour, and 1 tsp ground cinnamon. Add 1 cup chopped pecans, stirring until mixture is crumbly.
Monday, November 1, 2010
I am Thankful for good food.
Wow, where does time go, here it is November. I hope you like these recipes. I will post these three recipes and will add some more later.
Mashed Potatoes
3 1/2 cups chicken broth
5 large potatoes, cut into 1" pieces (7 1/2 cups)
1/2 cup light cream
1/2 cup sour cream
1/4 cup chopped fresh chives
2 TBS butter
3 slices bacon, cooked and crumbled (reserve some for garnish)
Generous dash ground black pepper.
1. Heat broth and potatoes in 3qt saucepan over medium-high heat to a boil.
2. Reduce heat to medium. Cover and cook 10 min or until potatoes are tender.
Drain, reserving broth.
3. Mash potatoes with 1/4 cup broth, light cream, sour cream, chives, butter, bacon and black pepper. Add additional broth, if needed, until desired consistency. Garnish with remaining bacon.
Cream of Potato-and-Onion Soup
Makes 12 cups hands-on-time: 1hr.
2 TBS butter
1 TBS olive oil
4 large sweet onions, chopped (about 5 cups)
1 tsp sugar
3 TBS all-purpose flour
1 (32-oz) container chicken broth
1 (32 oz) pkg frozen southern-style cubed hash browns
1/2 tsp dried thyme
1 bay leaf
1 tsp salt
1/2 tsp pepper
1 cup grated Gruyere or Swiss cheese
1 cup half-and-half
Garnishes: chopped fresh chives, freshly ground pepper
1. Melt butter with oil in a large Dutch oven over medium heat. Add onions and sugar. Cook, stirring often, 45 to 50 mins or until onions are carmel colored.
2. Sprinkle onions with flour, and stir to coat. Add chicken broth. Bring to a boil over medium heat, and cook 20 mins. Add hash browns and 2 cups water. Reduce heat to low, add thyme and next 3 ingredients, and simmer 30 minutes.
3. Stir in cheese and half-and-half; cook, stirring constantly, over medium heat 5 min or until cheese is melted. Remove bay leaf before serving. Garnish, if desired.
Fresh Apple Cake
makes 12 to 15 servings. Hands on time: 25 minutes
Thinly sliced apples create rich, moist layers of fruit within the cake.
1 1/2 cups chopped pecans
1/2 cup butter, melted
2 cups sugar
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
2 1/2 lb Granny Smith apples (about 4 large), peeled and cut into 1/4-inch-thick wedges.
Browned-butter frosting, dark chocolate frosting, or cream cheese frosting.
1. Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
2. Stir together butter and next 3 ingredients in a large bowl until blended.
3. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apples and 1 cup pecans. (Batter will be very thick, similar to a cookie dough.) Spread batter into a lightly greased 13 x 9 pan.
4. Bake at 350 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 45 minutes). Spread your choice of frosting over top of cake; sprinkle with remaining 1/2 cup pecans.
Mashed Potatoes
3 1/2 cups chicken broth
5 large potatoes, cut into 1" pieces (7 1/2 cups)
1/2 cup light cream
1/2 cup sour cream
1/4 cup chopped fresh chives
2 TBS butter
3 slices bacon, cooked and crumbled (reserve some for garnish)
Generous dash ground black pepper.
1. Heat broth and potatoes in 3qt saucepan over medium-high heat to a boil.
2. Reduce heat to medium. Cover and cook 10 min or until potatoes are tender.
Drain, reserving broth.
3. Mash potatoes with 1/4 cup broth, light cream, sour cream, chives, butter, bacon and black pepper. Add additional broth, if needed, until desired consistency. Garnish with remaining bacon.
Cream of Potato-and-Onion Soup
Makes 12 cups hands-on-time: 1hr.
2 TBS butter
1 TBS olive oil
4 large sweet onions, chopped (about 5 cups)
1 tsp sugar
3 TBS all-purpose flour
1 (32-oz) container chicken broth
1 (32 oz) pkg frozen southern-style cubed hash browns
1/2 tsp dried thyme
1 bay leaf
1 tsp salt
1/2 tsp pepper
1 cup grated Gruyere or Swiss cheese
1 cup half-and-half
Garnishes: chopped fresh chives, freshly ground pepper
1. Melt butter with oil in a large Dutch oven over medium heat. Add onions and sugar. Cook, stirring often, 45 to 50 mins or until onions are carmel colored.
2. Sprinkle onions with flour, and stir to coat. Add chicken broth. Bring to a boil over medium heat, and cook 20 mins. Add hash browns and 2 cups water. Reduce heat to low, add thyme and next 3 ingredients, and simmer 30 minutes.
3. Stir in cheese and half-and-half; cook, stirring constantly, over medium heat 5 min or until cheese is melted. Remove bay leaf before serving. Garnish, if desired.
Fresh Apple Cake
makes 12 to 15 servings. Hands on time: 25 minutes
Thinly sliced apples create rich, moist layers of fruit within the cake.
1 1/2 cups chopped pecans
1/2 cup butter, melted
2 cups sugar
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
2 1/2 lb Granny Smith apples (about 4 large), peeled and cut into 1/4-inch-thick wedges.
Browned-butter frosting, dark chocolate frosting, or cream cheese frosting.
1. Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
2. Stir together butter and next 3 ingredients in a large bowl until blended.
3. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apples and 1 cup pecans. (Batter will be very thick, similar to a cookie dough.) Spread batter into a lightly greased 13 x 9 pan.
4. Bake at 350 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 45 minutes). Spread your choice of frosting over top of cake; sprinkle with remaining 1/2 cup pecans.
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