Crust
1 cup butter, softened
1 cup powdered sugar
1/2 tsp. salt
2 cups flour
In a large bowl, cream together butter, sugar & salt until light & fluffy. Add flour & mix until just combined. Line a 9×13 pan with parchment paper that hangs over the long sides. Spray parchment paper & sides with non-stick cooking spray. Press crust into the bottom of pan. Bake at 350 degrees for 15-20 minutes or until just starting to turn golden.
Lemon Curd Layer
8 egg yolks
2 cans sweetened condensed milk
1 1/2 cups fresh lemon juice
In a medium bowl whisk together all ingredients & pour over hot crust. Return to oven & cook for an additional 25-30 minutes. Chill in the fridge while making the next layer.
Lemon Cream Layer
2 8 oz. packages cream cheese, softened
1 can sweetened condensed milk
3/4 cup fresh lemon juice
1 lemon zest, grated
1 pint (about 25 whole) strawberries, hulled & sliced
In a medium bowl, whip together all ingredients until thick & fluffy. Spread over cooled lemon curd layer. Arrange the sliced strawberries over the top of the cream layer. Place in the fridge to chill while making strawberry glaze.
Strawberry Glaze
1 pint strawberries, pureed in blender or food processor
1 cup water
1 cup sugar
3 TBSP corn starch
In a medium pot, over medium heat, combine strawberries & water. In a small bowl, combine sugar & corn starch. Whisk sugar into strawberry mixture. Bring just to a boil, whisking constantly. Spread over sliced strawberries. Return to fridge to chill completely. Enjoy!
Thursday, April 21, 2011
Easter Morning Rolls
1 package frozen bread or roll dough, thawed (or homemade roll dough)
6 TB sugar
1 tsp cinnamon
1 bag large marshmallows
1/4 cup butter, melted
Combine sugar and cinnamon in a small bowl and set aside. Divide the dough into individual roll sized portions. Press each portion into a flat circle.
Place 1 large marshmallow in the center of each roll. Pinch roll dough very firmly around the marshmallow. Roll each into a seamless, or nearly seamless, ball with your hands.
Brush rolls with melted butter. Sprinkle sugar mixture over rolls. Cover rolls with plastic wrap and put in the fridge overnight.
On Sunday morning, preheat oven to 350°. Take rolls out of fridge and bake for 15 minutes until rolls are golden brown. Be careful not to overbake. (These may also be baked without sitting overnight. After wrapping the marshmallow in them, let them rise for about an hour or so and then bake them as usual.)
Recipe From: Sisters Cafe
6 TB sugar
1 tsp cinnamon
1 bag large marshmallows
1/4 cup butter, melted
Combine sugar and cinnamon in a small bowl and set aside. Divide the dough into individual roll sized portions. Press each portion into a flat circle.
Place 1 large marshmallow in the center of each roll. Pinch roll dough very firmly around the marshmallow. Roll each into a seamless, or nearly seamless, ball with your hands.
Brush rolls with melted butter. Sprinkle sugar mixture over rolls. Cover rolls with plastic wrap and put in the fridge overnight.
On Sunday morning, preheat oven to 350°. Take rolls out of fridge and bake for 15 minutes until rolls are golden brown. Be careful not to overbake. (These may also be baked without sitting overnight. After wrapping the marshmallow in them, let them rise for about an hour or so and then bake them as usual.)
Recipe From: Sisters Cafe
Bunny Buns
1 package active dry yeast
1/4 cup warm water
1 cup milk, warmed not quite to boiling
1/3 cup sugar
1/2 cup shortening (I used 1/2 butter)
1 teaspoon salt
2 eggs, beaten
1/4 cup orange juice
2 Tablespoons grated orange peel
5 1/2 cups flour
Wash hands with soap and water.
Sprinkle yeast in the warm water and set aside.
In another bowl, blend milk, sugar, shortening, and salt. Cool until lukewarm, then add eggs, water with yeast, orange juice, and orange peel.
Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.
Knead dough 5–10 minutes on a lightly floured surface until dough is smooth and elastic (I used my Bosch for 5 minutes). Place it in a lightly greased bowl, turning once to grease surface. Cover bowl with a clean towel and put it in a warm place. Let dough rise for 2 hours, or until double in size. Punch dough down and let stand for 10 minutes.
On a lightly floured surface, roll dough into a rectangle 1/2 inch thick. Cut dough into strips 1/2 inch wide and 14 inches long. Roll between hands into rounded snake shapes. Cut one strip into pieces 1/2 inch long, and roll into balls.
Place one long piece of dough on a greased cookie sheet. Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop.
Cover bunnies and let rise in a warm place for 45–60 minutes, until nearly double in size. Bake at 375ºF (190ºC) for 12–15 minutes.
Frost bunnies with the glaze while they are still warm.
Glaze recipes:
1/2 cup sour cream
3/4 cup sugar
2 TB orange juice concentrate
1/4 cup butter
Mix well and then boil without stirring. It's thin, but yummy and has so much flavor (you can add grated orange peel, too) that you don't need to spread it on too thick.
Powdered sugar
orange juice from the zested orange
1/2 t. almond extract
Mix and drizzle on top of hot orange rolls.
Recipe From: Sisters Cafe/Friend
1/4 cup warm water
1 cup milk, warmed not quite to boiling
1/3 cup sugar
1/2 cup shortening (I used 1/2 butter)
1 teaspoon salt
2 eggs, beaten
1/4 cup orange juice
2 Tablespoons grated orange peel
5 1/2 cups flour
Wash hands with soap and water.
Sprinkle yeast in the warm water and set aside.
In another bowl, blend milk, sugar, shortening, and salt. Cool until lukewarm, then add eggs, water with yeast, orange juice, and orange peel.
Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.
Knead dough 5–10 minutes on a lightly floured surface until dough is smooth and elastic (I used my Bosch for 5 minutes). Place it in a lightly greased bowl, turning once to grease surface. Cover bowl with a clean towel and put it in a warm place. Let dough rise for 2 hours, or until double in size. Punch dough down and let stand for 10 minutes.
On a lightly floured surface, roll dough into a rectangle 1/2 inch thick. Cut dough into strips 1/2 inch wide and 14 inches long. Roll between hands into rounded snake shapes. Cut one strip into pieces 1/2 inch long, and roll into balls.
Place one long piece of dough on a greased cookie sheet. Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop.
Cover bunnies and let rise in a warm place for 45–60 minutes, until nearly double in size. Bake at 375ºF (190ºC) for 12–15 minutes.
Frost bunnies with the glaze while they are still warm.
Glaze recipes:
1/2 cup sour cream
3/4 cup sugar
2 TB orange juice concentrate
1/4 cup butter
Mix well and then boil without stirring. It's thin, but yummy and has so much flavor (you can add grated orange peel, too) that you don't need to spread it on too thick.
Powdered sugar
orange juice from the zested orange
1/2 t. almond extract
Mix and drizzle on top of hot orange rolls.
Recipe From: Sisters Cafe/Friend
Monday, April 18, 2011
Another butterbeer recipe
1 cup light or dark brown sugar
2 tablespoons water
6 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon cider vinegar
3/4 cup heavy cream, divided
1/2 teaspoon vanilla extract
Four 12-ounce bottles cream soda
8 scoops vanilla ice cream
Place your cream sodas in the freezer about 30 minutes before you plan to have butterbeer. (This recipe takes about one hour because of cooling time.)
In a small saucepan over medium heat, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer. Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature (about 30 minutes). Once the mixture has cooled, stir in the vanilla extract.
Meanwhile, in a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes. To serve, in the bowl of a blender, combine about 1/4 cup brown sugar mixture, 1/2 cup cream soda and two scoops of vanilla ice cream. Blend until smooth. Pour into glass and add additional cream soda to fill to the top. Stir with a spoon to blend. Top with whipped cream mixture. Repeat.
2 tablespoons water
6 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon cider vinegar
3/4 cup heavy cream, divided
1/2 teaspoon vanilla extract
Four 12-ounce bottles cream soda
8 scoops vanilla ice cream
Place your cream sodas in the freezer about 30 minutes before you plan to have butterbeer. (This recipe takes about one hour because of cooling time.)
In a small saucepan over medium heat, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer. Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature (about 30 minutes). Once the mixture has cooled, stir in the vanilla extract.
Meanwhile, in a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes. To serve, in the bowl of a blender, combine about 1/4 cup brown sugar mixture, 1/2 cup cream soda and two scoops of vanilla ice cream. Blend until smooth. Pour into glass and add additional cream soda to fill to the top. Stir with a spoon to blend. Top with whipped cream mixture. Repeat.
Friday, April 15, 2011
Penne with Roasted Asparagus and Balsamic Butter
*Note: If asparagus aren't in season, cut 1 pound of broccoli into small spears for roasting. Toss them with 2 tablespoon oil and ¼ teaspoon each of salt and pepper and roast for about 15 minutes.
1 pound fresh asparagus spears
1 tablespoon olive oil
¾ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup balsamic vinegar
1 teaspoon light or dark brown sugar
1 pound penne pasta
4 tablespoons butter, cut into pieces
1/3 cup freshly grated Parmesan cheese, plus more for serving
Heat the oven to 400 degrees. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. Put the asparagus on a rimmed baking sheet and toss with the oil and ¼ teaspoon of the salt and ¼ of the pepper. Roast until tender, about 10 minutes. Remove from the oven and set aside.
While the asparagus roasts, put the vinegar in a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 tablespoons, about 5-10 minutes. Stir in the brown sugar and the remaining ¼ teaspoon pepper. Remove from the heat.
Cook the penne in a large pot of boiling salted water until just done, 11-13 minutes. Drain the pasta and return to the pot. Stir in the butter and vinegar mixture. Toss to combine well. Add in the asparagus, Parmesan, and the remaining ½ teaspoon salt.
Serve immediately with additional Parmesan cheese for serving.
Serves 4-6
Recipe From: My Kitchen Cafe
1 pound fresh asparagus spears
1 tablespoon olive oil
¾ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup balsamic vinegar
1 teaspoon light or dark brown sugar
1 pound penne pasta
4 tablespoons butter, cut into pieces
1/3 cup freshly grated Parmesan cheese, plus more for serving
Heat the oven to 400 degrees. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. Put the asparagus on a rimmed baking sheet and toss with the oil and ¼ teaspoon of the salt and ¼ of the pepper. Roast until tender, about 10 minutes. Remove from the oven and set aside.
While the asparagus roasts, put the vinegar in a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 tablespoons, about 5-10 minutes. Stir in the brown sugar and the remaining ¼ teaspoon pepper. Remove from the heat.
Cook the penne in a large pot of boiling salted water until just done, 11-13 minutes. Drain the pasta and return to the pot. Stir in the butter and vinegar mixture. Toss to combine well. Add in the asparagus, Parmesan, and the remaining ½ teaspoon salt.
Serve immediately with additional Parmesan cheese for serving.
Serves 4-6
Recipe From: My Kitchen Cafe
Thursday, April 14, 2011
Breadsticks
1 1/2 c. warm (105-115 degrees) water
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3-4 1/2 c. flour
In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.
Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.
Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and allow to rise for 45 minutes or until doubled in bulk.
Remove from bowl and place on a lightly-floured surface. Spray a baking sheet with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.
Roll out each piece of dough into a snake and then drape over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it's okay if they're close; pulling apart hot bread is one of life's greatest pleasures!
Cover pan and allow dough to rise for another 30 minutes. When there's about 15 minutes to go, preheat your oven to 425. When done rising, bake for 10-12 minutes or until golden brown. Rub some butter on top of the breadsticks (just put a ziploc bag on your hand, grab some softened butter, and have at it) and sprinkle with garlic bread seasoning or the powdery Parmesan cheese in a can and garlic salt. Or you could sprinkle them with cinnamon sugar.
Recipe from OurBestBites
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3-4 1/2 c. flour
In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.
Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.
Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and allow to rise for 45 minutes or until doubled in bulk.
Remove from bowl and place on a lightly-floured surface. Spray a baking sheet with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.
Roll out each piece of dough into a snake and then drape over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it's okay if they're close; pulling apart hot bread is one of life's greatest pleasures!
Cover pan and allow dough to rise for another 30 minutes. When there's about 15 minutes to go, preheat your oven to 425. When done rising, bake for 10-12 minutes or until golden brown. Rub some butter on top of the breadsticks (just put a ziploc bag on your hand, grab some softened butter, and have at it) and sprinkle with garlic bread seasoning or the powdery Parmesan cheese in a can and garlic salt. Or you could sprinkle them with cinnamon sugar.
Recipe from OurBestBites
Thursday, April 7, 2011
Sweet Lime Enchiladas
4 chicken breasts, cooked & shredded
1 12-15 oz. bottle salsa verde
1/3 cup honey
1/4 cup lime juice
1 TBSP chili powder
1 tsp garlic powder
1/4 tsp salt
1 cup heavy whipping cream
8-10 flour tortillas
5 cups shredded monterey jack cheese
In a large bowl; whisk together honey, lime juice, chili powder, garlic powder and salt. Add shredded chicken to the lime mixture. Let sit 10 minutes.
In a 9×13 pan pour 3/4 of the salsa verde bottle to cover the bottom of the pan. Set aside the remainder sauce.
Take a flour tortilla and fill with a couple tablespoons of chicken and cheese. Roll up and place seam side down in to the salsa verde pan. Repeat process until all tortillas are filled. After you have removed all of the chicken, there will be remaining lime sauce in the bowl. Add the remaining salsa verde and heavy whipping cream to the lime sauce and mix. Pour mixture over the filled enchilada and cover with remaining cheese.
Bake at 350 degrees for 30-40 minutes or until cheese is brown & bubbly.
Recipe From: Krazy Coupon Lady
1 12-15 oz. bottle salsa verde
1/3 cup honey
1/4 cup lime juice
1 TBSP chili powder
1 tsp garlic powder
1/4 tsp salt
1 cup heavy whipping cream
8-10 flour tortillas
5 cups shredded monterey jack cheese
In a large bowl; whisk together honey, lime juice, chili powder, garlic powder and salt. Add shredded chicken to the lime mixture. Let sit 10 minutes.
In a 9×13 pan pour 3/4 of the salsa verde bottle to cover the bottom of the pan. Set aside the remainder sauce.
Take a flour tortilla and fill with a couple tablespoons of chicken and cheese. Roll up and place seam side down in to the salsa verde pan. Repeat process until all tortillas are filled. After you have removed all of the chicken, there will be remaining lime sauce in the bowl. Add the remaining salsa verde and heavy whipping cream to the lime sauce and mix. Pour mixture over the filled enchilada and cover with remaining cheese.
Bake at 350 degrees for 30-40 minutes or until cheese is brown & bubbly.
Recipe From: Krazy Coupon Lady
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