Thursday, May 28, 2009
Thursday, May 21, 2009
One of Jack's all time favorite desserts is Tiramisu so when I see recipes for it I have to give is a shot for his benefit. I found this recipe on Betty Crocker's website. We enjoyed this recipe and it has inspired me to make my own variations too. If you don't like the flavor of coffee then you might want to consider this: I think it would be wonderful to replace the coffee with orange extract or zest in the crust part! Then leave it out completely in the cream cheese chocolate layer so that you just have Chocolate. I love orange and chocolate together so I can't wait to try it with Orange or maybe even Raspberry flavors.
1 cup Original Bisquick® mix
1/2 cup sugar
1/3 cup baking cocoa
1 Tablespoon instant espresso coffee (dry) (I use Regular Decaf!)
1/3 cup butter or margarine, melted
2 packages (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/4 cup frozen (thawed) orange juice concentrate
1 teaspoon instant espresso coffee (dry) (again Regular Decaf)
1 Tablespoon hot water
1/4 cup chocolate-flavored syrup
1 1/2 cups whipping (heavy) cream
Baking cocoa, if desired for garnishing on top
Heat oven to 350ºF. Spray 13x9-inch pan with cooking spray. In medium bowl, mix Bisquick mix, sugar, 1/3 cup cocoa, 1 tablespoon coffee and the butter until crumbly. Crumble mixture lightly into pan. Bake 6 minutes; cool.
In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in milk. Place about 2 cups of the cream cheese mixture in separate bowl. Add juice concentrate to cream cheese mixture in one bowl. Dissolve 1 teaspoon coffee in hot water; stir coffee mixture and chocolate syrup into cream cheese mixture in other bowl.
In chilled medium bowl, beat whipping cream on high speed until stiff. Fold half of the whipped cream into each cream cheese mixture. Cover and refrigerate chocolate mixture. Spoon orange mixture over crust.
Freeze crust with orange mixture about 1 hour or until firm. Spread chocolate mixture evenly over orange mixture. Freeze about 4 hours or until firm. Let stand 10 minutes at room temperature before serving. For squares, cut into 5 rows by 3 rows. Sprinkle each serving with cocoa. Store covered in freezer.
High Altitude (3500-6500 ft): No changes.
Sunday, May 17, 2009
This recipe comes from The New Best Recipecookbook. We made it for our Sunday lunch because Cameron wanted French Toast. This is a rare treat at our house. I love it and so does everyone else, so don't ask why we don't make it more. I won't have a good excuse!;-)
It makes 4 to 5 slices from Challah bread (whatever it is I can't get it here!) or 6 to 8 slices High-Quality Sandwich bread is what the recipes states it would yield. We used Montana Wheat bread, because that is what we had and probably the best quality I will be buying for now. (For those of you in UT it is similar to Granny bread) We got 6 slices out of the recipe. So do yourself a favor and double it right from the get go. The cookbook says that they made this French toast sweet enough to eat by itself, but not to sweet so you can still add fruit, sugar, or maple syrup if you desired. We had to try the different toppings. I like the freshness of the fruit and powdered sugar, but syrup was hands down our family's favorite way to eat it up.
1 large egg
2 Tablespoons unsalted butter, melted
3/4 cup milk
2 teaspoons vanilla extract
2 Tablespoons sugar
1/3 cup unbleached all-purpose flour
1/4 teaspoon salt
Day old bread 3/4" thick or Day old High Quality Sandwich bread
Unsalted butter for frying (1 Tablespoon per batch) ** we used more like 1 1/2 teaspoons
Heat skillet over medium heat for 5 minutes. Meanwhile, beat the egg lightly in a shallow pan or pie plate; whisk in the melted butter, then the milk ad vanilla, and finally the sugar, flour, and bread without over saturating, about 40 seconds per side for challah or 30 seconds per side for sandwich bread. Pick up the bread and allow the excess batter to drip off; repeat with remaining slices.
Swirl 1 Tablespoon butter on the hot skillet. Transfer the prepared bread to the skillet in a single layer; cook until golden brown, about 1 minute 45 seconds on the first side and 1 minutes on the second. Serve the French toast immediately. Continue adding, 1 tablespoon butter to the skillet for each new batch. ** see not in recipe for cutting this down.
Tuesday, May 5, 2009
I got this recipe from the Sisters Cafe, it was a hit with my family. I loved that it was low maintenance to prepare. My brother-in-law loved the change from the regular tacos that they usually have. We added more toppings then they suggested which made these taco's even all the better. We served it with a side of Mexican rice (which we don't have a great recipe for so if anyone has a good recipe to pass on to us we would LOVE IT!) It makes a lot so if you aren't having company over and have a small family, freezing the left overs worked well for us.
3 pounds pork roast, fat removed as much as possible -They sell a three-pack of pork roast at Costco (*If using a roast any larger than 3 lbs, double the remaining ingredients)
1 onion chopped
3 cloves garlic crushed
1 10oz can green enchilada sauce
1 4oz can diced green chilies
1 14oz can diced tomatoes with chilies
2 chicken bouillon cubes
½ tsp cumin
½ tsp oregano
¼ tsp pepper
The original instructions are included, so you can choose your method. Crockpot vs Oven
In a large pot or fry pan, over medium heat, brown meat, then add onion and garlic and saute a few minutes. Place in crockpot. Stir in the rest of the ingredients, cover and cook on low for 7-8 hours. 1 hour before serving, remove roast and set aside. Strain out the onions and tomatoes as much as possible and put with the roast. Pour remaining liquid into a large saucepan. (I place the roast and strained solids back into the crockpot, TURNED OFF, with the lid on to keep warm.) Bring the liquids to a boil on the stove, and simmer for 45 minutes to an hour, stirring every now and then, until considerably reduced. (If you are in a hurry like I seem to be most dinner times no matter how much I think I have prepared ahead. How does that happen? I used to small frying pans and split the liquid in half and it reduced in 15-20 minutes, depending on who thick you like your sauces.) The point is to concentrate all the liquids to make a thicker sauce. This is a very important step, because all the flavor is in this liquid, and you want to preserve all that flavor for the meat. If meat has too much liquid it runs out the back of the burritos. (You could also opt to drain the tomatoes at the beginning to make this step go faster.) Mix the thickened sauce into the shredded meat and serve. Serve with warm tortillas, Monterey Jack cheese, cilantro, diced tomatoes, avocado, sour cream, and lettuce (Sister Cafe recommended Monterey pepper jack is good too.)
Original instructions say: Cube roast. In a large heavy pot, over medium heat, brown meat, then add onion, garlic and ½ cup water with the bouillon cubes. Cover for 15-20 minutes then stir, getting all the brown bits off the side of the pan. Stir in the rest of the ingredients, cover and cook on low for 2-4 hours (or in oven at 300°).