The
previous night, place your chicken breasts to brine in a solution
consisting of 4 cups of water and 2 tablespoons of salt. While this step
is not mandatory, it will definitely make your chicken a lot tastier
and much juicier, too!
Pat
the chicken breasts dry, butterfly them if you haven't already done
that and arrange them on the baking sheet. Place the apple slices and
pecans around the chicken.
Combine
the melted ghee, honey, Dijon mustard, apple cider vinegar, chopped
thyme, salt, chili pepper flakes and ground nutmeg in a small bowl and
mix with a whisk or fork until well combined.
Pour that over the chicken and apples and rub it well with your fingers.
Place
in the oven and bake for 25 minutes, or until the chicken registers at
least 165°F on a meat thermometer. Toss the ingredients around once or
twice during cooking.
Preheat your oven to 375 degrees F. Spray a half sheet pan (18x12 inches) with nonstick spray, or line with parchment paper. Set aside.
In
a large bowl or stand mixer, add the dry ingredients: 2 cups flour, 1
and 3/4 cup sugar, 1 teaspoon baking soda, 1/2 teaspoon kosher salt.
Whisk together, then use a microplane grater
to zest 4 lemons into the dry ingredients. You should get about 2
tablespoons. Whisk the zest into the dry ingredients and set aside.
Juice 4 lemons (I love to use an electric juicer),
or as many as you need to get to 3/4 cup. Add it to a small saucepan
with 1/4 cup water.* Add 1 cup (2 sticks) butter to the saucepan and set
over medium high heat. Stir occasionally until the butter melts and the
mixture comes to a boil, with bubbles all across the top.
Pour the wet ingredients into the dry ingredients and stir or beat until combined.
Add 1/2 cup sour cream and 2 large eggs. Beat until thoroughly combined, making sure to scrape the bottom and sides of the bowl.
Pour
the batter into the prepared pan, and spread to the edges. Bake at 375
for 12-14 minutes until the edges are light brown and have started to
pull away from the edges of the pan. A toothpick inserted into the
center of the cake should come out with no wet batter on it.
Let the cake cool completely on a wire cooling rack.
When
the cake is completely cool, make the glaze. Sift 4 and 1/2 cups of
powdered sugar into a medium bowl. Add 1/2 cup lemon juice and whisk
until completely smooth. Add more powdered sugar to get the consistency
you like.
Drizzle the glaze over the top of the lemon cake and
spread to the edges. Let the glaze set up for about an hour or two,
until hardened on top.
Slice and serve! Top each slice with a quarter of a lemon slice and a raspberry, if desired.
Store on the counter for the first 2-3 days, then store in the fridge.
Preheat oven to a boil. Lightly oil a baking sheet or use spray.
In a large pot of boiling salted water, cook potatoes until par-boiled about 12-15 minutes. Drain well.
Place potatoes, carrots, and broc in a single layer onto the baking sheet. Add olive oil, garlic, and thyme; season with salt & pepper to taste. Gently toss to combine.
Season steaks with s & p, to taste, and add to the baking sheet in a single layer.
Place into oven and broil until the steak is browned and charred at the edges, about 4-5 minutes per side for medium rare.
2 medium stalks celery (with leaves), cut up (about 1 cup)
1 medium carrot, sliced (1/2 cup)
1 small onion, sliced
2 tablespoons chopped fresh parsley or 2 teaspoons parsley flakes
1 teaspoon salt
1/8 teaspoon pepper
5 cups water
2 1/2 cups Original Bisquick™ mix
2/3 cup milk
Steps
1
Remove and discard excess fat from chicken.
In 4-quart Dutch oven, place chicken, giblets (except discard liver) and
neck. Add celery, carrot, onion, parsley, salt, pepper and water.
Cover; heat to boiling; reduce heat. Simmer about 2 hours or until juice
of chicken is clear when thickest part is cut to bone (at least 165°F).
2
Remove chicken and vegetables from Dutch
oven. Discard giblets and neck. Skim 1/2 cup fat from broth; reserve.
Transfer broth to large bowl; reserve 4 cups (reserve remaining broth
for another use).
3
In Dutch oven, heat reserved 1/2 cup fat
over low heat. Stir in 1/2 cup of the Bisquick™ mix. Cook and stir until
mixture is smooth and bubbly; remove from heat. Stir in reserved 4 cups
broth. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Add chicken and vegetables; reduce heat to low. Heat about 20 minutes or
until hot.
4
In medium bowl, stir remaining 2 cups
Bisquick™ mix and the milk with wire whisk or fork until soft dough
forms. Drop dough by spoonfuls onto hot chicken mixture (do not drop
directly into liquid). Cook uncovered over low heat 10 minutes. Cover
and cook 10 minutes longer.
3 cans crescent rolls; lg package of smokies (60 smokies per 3 cans) I usually split each of the crescent triangles down the center (lengthwise) so I can get 20 from each can. Follow crescent package directions for baking.
This is a recipe that I want to try while being locked up during the Coronavirus.
Snickerdoodle Cookie Topping
1pouch(17.5 oz) sugar cookie mix
1/2cup(1 stick) butter, softened
1largeegg
2tablespoonsgranulated sugar
1teaspoonground cinnamon
Apples
10cupsthinly sliced (or chopped small) Granny Smith apples(peeled & cored)
1/2cupgranulated sugar
3tablespoonsall-purpose flour
2teaspoonslemon juice(fresh or bottled)
1teaspoonground cinnamon
Instructions
Heat oven to 375° and spray a 9x13 baking dish with cooking spray. Set aside.
PREPARE THE
SNICKERDOODLE COOKIE DOUGH - Combine the snickerdoodle cookie mix,
softened butter, and egg into a mixing bowl. Use a wooden spoon or
handheld mixer (I found this to be the easiest) and mix until a soft,
somewhat crumbly dough forms. Set aside.
In a small bowl, combine the granulated sugar and cinnamon. Stir to mix it all together. Set aside.
PREPARE THE
APPLES- Peel & core the granny smith apples and then cut into thin
slices or small chunks. It's easiest to use an apple peeler to do this. I
peel the skin off first (with a veggie peeler) and then use an apple
slicer to cut it. I then cut each slice into smaller, thinner apple
slices.
Add the peeled
and sliced apples into a large bowl. Add the sugar, flour, lemon, juice,
and cinnamon. Stir to coat the apples. Pour the apples into the
prepared baking dish and spread out evenly, gently pressing them down
into the pan.
Take a handful of
cookie dough and press it between your palms to form a flat shape. Lay
the cookie dough over the apples, continue with the rest of the cookie
dough trying to make sure it covers the apple layer. Like a crust.
Bake for 35-40
minutes. If wanted, loosely lay a piece of tin foil over the dish in the
last 15 minutes of the cook time to prevent the cookie topping from
browning too much.
Serve warm with a scoop of vanilla ice cream. A caramel drizzle over top is yummy too!
Preheat
oven to 350 F. Butter a bundt pan liberally. Sprinkle pan with brown
sugar, then spread the pineapple over it evenly. Set aside.
In a medium bowl, sift together flour, baking powder, baking soda, salt and nutmeg. Set aside.
In
the bowl of a stand-mixer fitted with a paddle attachment, beat
together butter and sugars, slowly increasing the speed to medium and
beating about 5 minutes, until light and fluffy.
In
a small bowl, beat together the eggs, egg yolks and vanilla. Drizzle
mixture into the creamed butter, scraping the sides as needed. Once the
eggs are completely incorporated (it should resemble moist icing),
gently mix in 1/3 of the flour mixture, then half of the coconut milk.
Repeat a second time. Add the remaining flour and stir until just
combined.
Spoon
the batter into the prepared bundt pan (it will be very thick). Bake
for 35-45 minutes until a skewer inserted in the center comes out clean.
Rum Syrup
In
a small saucepan, warm the remainder of the coconut milk, and the sugar
over medium heat, stirring until the sugar dissolves. Be careful not to
bring it to a boil. Remove from heat and whisk in rum.
When
cake comes out of the oven: Using a wooden skewer, poke numerous holes
in the warm cake - the more holes, the more rum soaks in!
Pour 3/4 of the syrup over the cake slowly, allowing it to soak in before adding more.
Let cake cool in the bundt pan, then invert on plate.
Using a pastry brush, brush the top with the remaining syrup.
Coconut Rum Glaze
Combine
the butter, cream, salt and sugar together in a small saucepan over
high heat. Bring to a boil, stirring the mixture to dissolve the sugar
(about 2 minutes).
Remove from heat and whisk in the rum. Cool, then whisk in the toasted coconut.
Spoon the glaze over the top of the cake. For stronger rum flavor, allow cake to rest overnight under a covered dome.
To make the cake: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
Place the flour, sugar, pudding mix, baking powder, salt,
butter, and vegetable oil in a mixing bowl, and mix at medium speed
until everything is thoroughly combined and the mixture is sandy
looking.
Beat in the milk, then beat in the eggs one at a time. Scrape
the bowl thoroughly, and beat briefly to recombine any sticky residue.
Stir in the rum, vanilla, and butter-rum flavor.
Spritz a 10- to 12-cup Bundt pan with cooking spray. For an
extra layer of nutty flavor, sprinkle the inside of the pan with almond
flour and turn the pan to coat evenly; shake out any excess. Pour the
batter into the prepared pan and spread level with a spatula.
Bake the cake for 50 to 60 minutes. When done, a cake tester,
long toothpick, or strand of uncooked spaghetti will come out clean
when inserted into the center. Remove the cake from the oven.
Leave the cake in the pan to cool slightly while you make the syrup.
To make the syrup: In a medium-sized
saucepan combine the syrup ingredients, except vanilla. Bring to a rapid
boil then reduce to a simmer and cook (without stirring) for about 5 to
8 minutes, until the syrup thickens slightly. Remove from the heat and
stir in the vanilla.
Use a long skewer to poke holes all over the cake. Pour about
1/4 cup of the syrup over the cake (still in the pan). Allow the syrup
to soak in, then repeat again and again until all the syrup is used.
Cover the pan loosely with plastic wrap and allow the cake to
sit overnight at room temperature to cool completely and soak in the
syrup. When ready to serve, loosen the edges of the cake and invert onto
your serving plate. If the cake won’t release, don't force it. Place it
in the oven, turn the oven to 350°F, and warm for about 10 minutes, to
soften the sticky syrup. (If your oven is one that preheats by making
its upper element red-hot, place the cake on a lower rack and tent it
with aluminum foil to protect it.) Remove the cake from the oven, and
tip it onto the serving plate.
Serve with hot coffee or tea. The cake is very moist, fragrant and potent.
Wrap securely (or place under a cake cover) and store at room
temperature for several days. Freeze for longer storage, up to 1 month.
I am compiling my Bundt cake recipes here
For the cake:
1 stick unsalted, softened butter
1/2 cup canola oil
1 3/4 cups granulated sugar
4 large eggs
3/4 cup sour cream
1/2 cup buttermilk
1 teaspoon vanilla
1/4 cup strawberry jam
3 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2-3 drops red food coloring
For the ganache:
14 ounce can sweetened condensed milk
2 tablespoons strawberry jam
1/2 cup white chocolate chips
1-2 drops red food coloring
Directions:
Preheat oven to 350 degrees F. and spray a bundt cake pan generously with cooking spray.
In a stand mixer, beat the butter, oil, sugar, eggs, sour cream, jam
and vanilla until combined. Place flour, baking soda, baking powder and
salt into a large bowl, mixing to combine. Alternate adding flour then
buttermilk until well combined. Stir in red food coloring to enhance
pink color. Transfer batter to prepared bunt pan spreading cake evenly.
Bake for 50-55 minutes until baked through. Remove and let cool
completely.
Just before serving prepare ganache. Heat sweetened condensed milk in
a small saucepan over medium-low heat, stirring. Add jam and white
chips stirring until melted. Once melted, stir in 1-2 drops of red food
coloring to enhance color if desired then turn off heat. Let
cool/thicken for about 5 minutes. With a spoon, drizzle icing over cake
letting drip down sides as desired. Serve room temperature.
Preheat the oven to 350°F. Grease and flour a 10 cup bundt pan. * Set aside.
In
a medium sized bowl whisk the dry ingredients, flour, baking soda,
baking powder, salt, and spices. In the bowl of your stand mixer add the
eggs, brown sugar, melted butter, buttermilk, and molasses. Using the
paddle attachment, mix on low until the wet ingredients are combined,
about 30 seconds. Add the flour into the wet ingredients. Mix on low
until combined.
Pour
the batter into your prepared bundt pan. Bake for 45-50 minutes, or
until a toothpick is inserted and comes out mostly clean or with a few
moist crumbs on it. Let the cake cool in the pan for 10-15 minutes.
Invert cake onto cake stand. Allow to cool before topping with the
glaze.
Maple Glaze
In a small bowl whisk the powdered sugar, syrup, and milk until combined. Pour over the cake.
I have not tried this yet, I am collecting recipes to hopefully try in the near future
Italian Rum Cake Recipe
YIELD: 1 Bundt Pan or Tube Pan
INGREDIENTS:
* 1 box of yellow (NOT LEMON) cake mix
* 1 package of vanilla instant pudding (the 4 serving size) -
Oh and wait, you may not need the pudding (see below)
* 4 eggs
* 1/2 oil
* 1 cup of walnuts
* 1/2 cup dark rum
GLAZE INGREDIENTS:
* 1 stick of butter
* 1 cups of sugar (not powdered)
* 1/4 cup water
* 1/2 cup of dark rum
Procedure:
* Preheat the oven to 325 degrees
* Grease the bundt or tube pan
* Pour the 1 cup of chopped nuts over the bottom of the pan
* Mix all the cake ingredients together
* Blend well
* Pour batter over nuts
* Bake for
* While the cake is baking for the hour - prepare the glaze
GLAZE PREP:
* Melt the butter in a sauce pan
* Stir in the water and sugar
* Boil the glaze mixture for 5 minutes stirring constantly (Really.
Don't walk away to do facebook, pinterest, or even to do "something". Stay and stir.)
* Add the rum AFTER you pull the mixture off of the stove.
PUTTING IT TOGETHER:
* When the cake has cooled and then invert on the serving plate
* Prick the top
* Drizzle and smooth glaze evenly over the sides and top.
* Allow the cake to absorb the glaze as MUCH as possible(yes there will be a
small puddle on the plate - but the cake will absorb it the next 12 hours)
Preheat oven to 325 degrees F. Butter a 9 by 9-inch pan.
Sift together flour and baking powder. Set aside
In a small bowl, beat together eggs and vanilla extract. Set aside.
In a saucepan, melt the 1/4 pound of butter over
medium-high heat. Add water and bring to a boil. Stir in the sugar,
bring back to a boil, then add chocolate chunks*. Whisk to combine well.
*Cook's Note: Since butter mixture is so hot, the chocolate will melt rapidly.
Pour into a large bowl and allow to cool.
Add eggs and vanilla to the chocolate mixture and blend
together using a hand-held blender. Add the flour mixture and blend
until combined. Fold in pralines and chocolate chips.
Pour batter into the prepared pan and bake for 25 minutes.
Once done, remove from the oven and allow brownies to cool before
adding topping.
When brownies and topping have cooled, completely frost brownies, cut into squares and serve.
A viewer, who may not be a professional cook, provided
this recipe. The Food Network Kitchens chefs have not tested this recipe
and therefore, we cannot make representation as to the results.
Topping:
*Cook's Note: Constantly stir and pay attention to temperature in order for the topping to come out well.
In a saucepan over medium heat, add sugar, butter and
milk. Stir with a wooden spoon for about 20 minutes or until mixture
registers 224 degrees F on candy thermometer. Immediately turn off the
heat once it reaches the temperature. Fold in pecans. Allow to cool,
about 30 minutes.
Also make skewers with onion, bell peppers, or any vegetable you'd like
2 pounds boneless/skinless chicken thighs or breast meat
1/4 cup extra virgin olive oil
6 cloves garlic, mince
3/4 bunch fresh cilantro (save remaining for garnish)
1 teaspoon salt & pepper
Sweet chili sauce for basting
Soak skewers in water for at least 20 minutes to prevent burning.
Cut chicken into 1" cubes and place into bowl. Add olive oil, garlic
and cilantro in a food processor and pulverize. Pour the marinade into
the bowl with the chicken, add teaspoon of salt and pepper and marinate
overnite if possible.
Preheat the grill to medium heat and coat with oil. Remove chicken from
the refrigerator and put 5-6 pieces of chicken on each skewer. Cook for
4-5 minutes on each side. Brush chili sauce on chicken just before done
cooking to create a nice glaze.
1 sm apple
1/2 t no calorie sweetener
1/2 t packed brown sugar
1/2 t ground cinnamon
1/2 t pumpkin pie spice
8 red-fat crescent rolls
1. Preheat oven to 375.
2. Peel, core, chop apple. Combine apple, Splenda, brown sugar, cinnamon, & pie spice together in a bowl. Set aside.
3. Unroll dough & cut each in half so you have 16 pieces. Flatten wide edge of each, roll out a little.
4. Spoon 1 t. of apple mixture onto each piece of dough & roll up, making sure to seal edges around the apple so it doesn't leak. Bake on a nonstick cookie sheet until golden brown, 12-15 minutes.
1 spray cooking spray
16 oz frozen gumbo style vegetables (okra, pepper, onion)
1 T all-purpose flour
29 oz canned diced tomatoes with mild chiles
1 tsp creole seasoning
9 oz cooked boneless skinless chicken breast, chopped
1. Coat a large skillet with nonstick spray. Add vegetables and saute over high heat, stirring frequently, for 2 minutes. Stir in flour and cook 1 minute more.
2. Stir in tomatoes, chicken, and Creole seasoning. Cook over medium heat, stirring frequently, until hot, about 6 minutes. Yields about 1 1/2 c per serving.
I don't know if this is the actual recipe that my Great Grandfather would make and send us each year, but it's one I am going to try, in his memory.
1 c half & half
2 T butter
2 c packed brown sugar
1 c sugar
2 t vanilla
1 c chopped pecans
1. Butter an 8" square pan; set aside. Combine half and half, butter, brown sugar, and sugar in medium saucepan over medium heat, stirring constantly until dissolvd and mixture boils.
2. Add candy thermometer (bulb not touching bottom) cook until mixture reaches the soft ball stage 238 degrees. Pour into large heat-proof mixer bowl. Cool to lukewarm, about 110 degrees.
3. Add vanilla and beat with electric mixer until thick. Beat in pecans when candy loses it's gloss. Spread into prepared pan. Score with knife. Refrigerate until firm. Cut, store in fridge.
Yum 12/2002