Tuesday, January 29, 2013
Panna Cotta
Ingredients:
1 cup whole milk
1 tablespoon unflavored powdered gelatin
3 cups whipping cream
1/3 cup honey
1 tablespoon sugar
Pinch salt
1 teaspoon vanilla extract
2 cups assorted fresh berries
Directions:
Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, sugar, vanilla and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat. Pour into glass bowls until about half full. Cool slightly. Refrigerate until set, at least 6 hours. Top with berries and enjoy!
Easy Spaghetti Sauce
Ingredients:
1 1/2 pounds ground beef
1 large onion, chopped
1 clove garlic, chopped
1/2 cup chopped mushrooms
1/2 cup chopped mushrooms
1 (6-ounce) cans tomato paste
Hunt's Premium Four Cheese Pasta Sauce
*or your choice of sauce*
11/2 tablespoons ketchup
2 tablespoons sugar
1 tablespoon brown sugar
1 tablespoon brown sugar
1 teaspoon salt
1 tablespoon Italian seasoning
1 tablespoon extra virgin olive oil
1 tablespoon Italian seasoning
1 tablespoon extra virgin olive oil
1 cup water
Directions:
Brown the beef in a large pot, then drain off the fat. Add the onion, and garlic and saute until the onion is tender, about 5 minutes. Add the tomato paste, tomato sauce, sugars , ketchup salt, seasoning, olive oil and water. Simmer for 2-3 hours on low heat. Let cool.
The sauce will keep for several days covered and refrigerated.
Serve with spaghetti or your favorite pasta or even use in lasagna.
The sauce will keep for several days covered and refrigerated.
Serve with spaghetti or your favorite pasta or even use in lasagna.
Sunday, January 27, 2013
New York Cheesecake
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Ingredients
2 cups Keebler® Graham Cracker Crumbs
1/2 cup margarine or butter, melted
2 tablespoons sugar
Filling
4 packages (8 oz.) cream cheese, softened
1 1/3 cups sugar
2 tablespoons cornstarch
1 tablespoon vanilla
3 eggs
1 cup sour cream
Directions
1. In small bowl toss together graham crumbs, margarine or butter and 2 tablespoons sugar. Press crumb mixture onto bottom and 2 1/4-inches up sides of 9-inch springform pan. Chill in freezer while preparing filling.
2. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add 1 1/3 cups sugar, cornstarch and vanilla. Beat until combined. Add eggs, one at a time, beating until just combined after each addition. Stir in sour cream.
3. Pour into crust. Bake at 325°F about 1 1/4 hours or until center is almost set. Cool on wire rack for 15 minutes. Loosen sides of pan. Continue cooling on wire rack for 45 minutes more.
4. Sprinkle top with reserved crumbs. Refrigerate at least 3 hours. Garnish as desired. Store in refrigerator.
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**Here's a quick and easy glaze. You can substitute any fruit for strawberries here.
GLAZE:
1 cup strawberry, mashed
1 cup sugar
3 tablespoons cornstarch
1/3 cup water
INSTRUCTIONS:
blend sugar and cornstarch together in a small saucepan. Stir in water and strawberries.
Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake.
-----------------------------------------------------------------------------------------
**Here's a quick and easy glaze. You can substitute any fruit for strawberries here.
GLAZE:
1 cup strawberry, mashed
1 cup sugar
3 tablespoons cornstarch
1/3 cup water
INSTRUCTIONS:
blend sugar and cornstarch together in a small saucepan. Stir in water and strawberries.
Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake.
Saturday, January 26, 2013
Banana Nut Bread
Banana Nut Bread
INGREDIENTS:
1/2 Cup Butter
1 Cup Sugar
3 Eggs (well beaten)
3 Bananas (crushed)
1 Tablespoon buttermilk
2 Cups flour
1 Teaspoon baking soda
1/4 Teaspoon of salt
1/2 Cup pecan pieces
INSTRUCTIONS:
Preheat oven to 350.
Mix together flour, salt and baking soda in a medium bowl, set aside for later.
In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas and buttermilk (the mixture will appear to be curdled, so don't worry). Mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean.
Thin Crust Pizza
Thin Crust Pizza
Makes two 12-inch pizzas
We like to used a baking stone (also called a pizza stone), which heats evenly and helps crisp crusts, but if you don’t have one, bake the pizzas on an inverted, preheated rimmed baking sheet.
INGREDIENTS:
SAUCE
1 (8-ounce) can tomato sauce
3 tablespoons tomato paste
2 tablespoons chopped fresh basil
1 tablespoon sugar
2 teaspoons dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon seasoning salt
CHEESE
2 1/2 cups shredded mozzarella cheese
DOUGH
2 cups all-purpose flour
2 tablespoons cornstarch
2 teaspoons sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 cup plus 2 tablespoons water
2 tablespoons olive oil
INSTRUCTIONS
1. MAKE SAUCE Whisk together tomato sauce, tomato paste, basil, sugar, and oregano in small bowl; set aside. Toss cheeses with liquid smoke in medium bowl; set aside.
2. MIX DOUGH Combine flour, cornstarch, sugar, baking powder, and salt in large bowl. Combine water and olive oil in liquid measuring cup. Stir water mixture into flour mixture until dough starts to come together. Turn dough onto lightly floured surface and knead 3 or 4 times, until cohesive.
3. ROLL DOUGH Adjust oven rack to lower-middle position, place pizza stone (or inverted baking sheet) on rack, and heat oven to 475 degrees. Divide dough into 2 equal pieces. Working with 1 piece of dough at a time, press into small circle and transfer to parchment paper dusted lightly with flour. Using rolling pin, roll and stretch dough to form 12-inch circle, rotating parchment as needed. Lift parchment and pizza off work surface onto inverted baking sheet.
4. ASSEMBLE PIZZA Top each piece of dough with half of sauce and half of cheese. Carefully pull parchment paper and pizza off baking sheet onto hot baking stone. Bake until underside is golden brown and cheese is completely melted, 9 to 12 minutes. Remove pizza and parchment from oven. Transfer pizza to cooling rack and let cool few minutes. Assemble and bake second pizza. Cut into 2-inch squares. Serve.
MAKE AHEAD: The dough can be made in advance. At the end of step 2, tightly wrap the ball of dough in plastic and refrigerate for up to 2 days.
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