Wiki - User contributions [en]

Overnight French Toast Bake

2021-03-29T01:10:17Z

10.10.10.206:

==Ingredients==
*½ cup melted butter (1 stick)
*1 cup brown sugar + 3 tablespoons brown sugar
*1 loaf of Kings Hawaiian bread
*4 eggs
*1½ cup milk
*1 tsp vanilla
*2 tsp of cinnamon
*1 Tbsp of powdered sugar plus more for sprinkling
*Maple syrup for topping

==Instructions==
#Put the butter in a microwave safe bowl, melt it in the microwave and add 1 cup of brown sugar. Stir until combined.
#Pour the mixture evenly over the bottom of 9 x 13 baking pan.
#In a large bowl, whisk eggs, milk, 1 tablespoon of powdered sugar and vanilla.
#Place toast bread in a single layer in the pan so that it covers the whole area.
#Pour half the egg-milk mixture over the entire layer of toast bread.
#In a small bowl, combine the 3 tablespoons of brown sugar and 2 teaspoons of cinnamon.
#Sprinkle half the mixture on a layer of toast bread.
#Then arrange the second layer of bread and pour the rest of the mixture of eggs and milk.
#Repeat with the rest of the sugar and cinnamon.
#Cover with aluminum foil and leave to cool in the fridge overnight.
#Preheat oven to 350°F.
#Leave chilled toast bread at room temperature for a few minutes.
#Put it in the oven and bake for 45 minutes, so that the first 30 minutes it is baked with aluminum foil.
#Bake it until the top is crispy and golden brown and the inside is soft.
#Sprinkle with powdered sugar.
#Serve with maple syrup.
#Enjoy!

[[Category: Recipes]]
[[Category: Breakfast]]

Fluffy Pumpkin Pancakes

2021-02-28T15:01:30Z

10.10.10.206: /* Ingredients */

Yield: About 12 5 inch pancakes

=Ingredients=
*2 cups buttermilk (or 2 tablespoons vinegar + enough whole milk or 2% milk to equal 2 cups)
*1 cup pumpkin puree
*2 eggs
*3 tablespoons unsalted butter, melted and cooled slightly + more for cooking, if desired
*2 teaspoons pure vanilla extract
*2 cups all-purpose flour (original recipe 2.5 cups)
*1/3 cup granulated sugar
*1 tablespoon baking powder
*1/2 teaspoon baking soda
*2 teaspoons [[Pumpkin Pie Spice Blend]]
*1/2 teaspoon salt
*Butter and maple syrup for serving

=Instructions=
#To a large bowl, add the buttermilk. If using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk.
#Add the pumpkin, eggs, butter, and vanilla and stir with a whisk to combine.
#In a medium bowl, stir together the flour, sugar, baking powder, baking soda, spices, and salt.
#Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix.
#Let batter rest for about 5 minutes.
#Heat a non-stick griddle to 325 degrees or set large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (if the surface is non-stick, you may not need to do this). Using a 1/3 cup measure (or, my pancake scooping weapon of choice, a trigger-handled ice cream scoop), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles, 1 to 2 minutes. Flip and cook on the other side until golden brown and completely cooked through, 1 to 2 more minutes.
#Serve topped with butter and maple syrup, if desired.

[[Category: Recipes]]
[[Category: Breakfast]]
[[Category: Pumpkin]]

Sour Cream Smashed Potatoes with Bacon Crumbs

2021-02-23T02:28:42Z

10.10.10.206: Created page with "==Ingredients== *4 lbs potatoes, cut into 2 inch pieces *Kosher salt and pepper *6 oz bacon, cut into 1/4 inch pieces *1/4 tsp freshly grated nutmeg (optional) *1 cup half-and..."

==Ingredients==
*4 lbs potatoes, cut into 2 inch pieces
*Kosher salt and pepper
*6 oz bacon, cut into 1/4 inch pieces
*1/4 tsp freshly grated nutmeg (optional)
*1 cup half-and-half
*1 cup sour cream
*4 tbsp unsalted butter
*2 scallions, thinly sliced
*1/2 cup fresh flat-leaf parsley, chopped

==Instructions==
#Place the potatoes in a large pot, add enough cold water to cover and bring to a boil. Add 2 tsp salt, reduce heat and simmer until just tender, 15 to 18 minutes. Drain the potatoes and return them to the pot.
#While the potatoes are cooking, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Toss with the nutmeg (if using), then transfer to a paper towel-lined plate and let cool. Refrigerate for up to 2 days.
#Add the half-and-half, sour cream, butter and 1/2 tsp each salt and pepper to the potatoes and mash. Refrigerate for up to 2 days
#To serve, place the potatoes in a glass bowl and microwave, covered, on medium, stirring occasionally until heated through. Or set the bowl over (but not in) a pot of simmering water and cook until heated through, 15 to 25 minutes. Warm the bacon in a skillet or a 375°F oven. Toss with the scallions and parsley. Sprinkle over the potatoes just before serving.

[[Category: Recipes]]
[[Category: Potatoes]]

Samoa Cheesecake

2021-02-23T02:22:03Z

10.10.10.206: Created page with "==Ingredients== *24 Oreo cookies *4 Tablespoons melted butter *pinch of salt *3 (8-ounce) bricks neufchatel (low-fat) cream cheese, softened *1 cup granulated sugar *1 cup pla..."

==Ingredients==
*24 Oreo cookies
*4 Tablespoons melted butter
*pinch of salt
*3 (8-ounce) bricks neufchatel (low-fat) cream cheese, softened
*1 cup granulated sugar
*1 cup plain or vanilla Greek yogurt
*2 tsp. vanilla extract
*3 eggs
===Samoa Topping Ingredients===
*2 cups shredded sweetened coconut
*1 3/4 cups caramel dip or sauce (you can either buy the 16-ounce store-bought tubs of *caramel dip, or use 1 3/4 cups homemade caramel sauce
*4 ounces dark chocolate

==Instructions==
===Cheesecake===
#Preheat oven to 325°F, and grease a 9-inch springform pan. Carefully wrap the outside of the pan in 2 layers of heavy-duty aluminum foil, being sure that there are NO gaps where water could seep through.
#Add Oreo cookies to the bowl of a food processor, and process until completely crumbled. (Or you can do this step by hand by crushing Oreos with a meat mallet inside a ziplock freezer bag.)
#Add in the melted butter, and stir or process until evenly mixed with the Oreos.
#Press the Oreo mixture evenly into the bottom of the springform pan.
#Then place the pan in a large roasting dish (or any pan larger than the springform), and bring a tea kettle or pot of water to boil in preparation for the water bath. Set aside. (*If you don’t want to place the pan directly in a water bath, you can skip this last step and just place a pan of water on the shelf beneath the cheesecake pan.)
#Using an electric mixer, beat cream cheese on medium speed for 3 minutes until smooth. #Add sugar and beat for an additional minute until well blended.
#Add Greek yogurt and vanilla, and beat for an additional minute, stopping partway to scrape the bottom of the bowl with a spatula.
#Add eggs, one at a time, beating on low speed after each addition just until blended. Do not overbeat! Pour into crust.
#Place the double pans in the oven on a shelf on the bottom third of the oven. Very carefully use a tea kettle (or large measuring cup) to pour the boiling water in the larger pan to form a water bath around the springform, so that it comes up about 1-inch around the springform.
#Close the oven door, and bake about 1 hour 30 min, or until center is almost set. (The cake should still jiggle ever so slightly.)
#Turn oven off, and open oven door slightly. Let cheesecake set in oven 1 hour. Then remove cheesecake from oven, carefully run a knife around the edges of the cake, and then let cool to room temperature.
#Refrigerate at least 4 hours or overnight.
#Remove springform rim, and top cheesecake with Samoa topping. Return the cheesecake to the refrigerator for at least 15 minutes for the topping to set. Then serve, or cover and refrigerate for up to 5 days.

===Topping===
#Preheat oven to 350 degrees F. Spread shredded coconut out in an even layer on a parchment-covered (or aluminum foil-covered) baking sheet.
#Bake for about 6 minutes, or until the top layer of coconut is toasted and lightly golden, then remove the tray and stir the coconut.
#Bake for an additional 3-4 minutes or until the new layer of coconut is lightly golden. (Keep a close eye on it so that the coconut does not burn.)
#Remove the pan, and pour coconut into a mixing bowl.
#Add 1 cup caramel sauce to the bowl with the coconut, and stir to combine. (If your caramel is not very pour-able, heat it in the microwave or in a small saucepan until it is just slightly warmed.)
#Using a spoon, spread a separate 1/2 cup of caramel sauce onto the chilled cheesecake. Then top with the caramel/coconut mixture, and press it down until the top of the cheesecake is covered.
#Pour the melted chocolate into a piping bag or a Ziplock bag with the corner snipped off, then pipe it onto the top of the coconut/caramel mixture in even lines. Repeat in a separate bag with the remaining caramel sauce.

[[Category: Recipes]]
[[Category: Dessert]]
[[Category: Cheesecake]]

Frozen Chocolate Peanut Butter Banana Bites

2021-02-23T02:17:31Z

10.10.10.206: Created page with "==Ingredients== *4 bananas *1/4 cup semi sweet chocolate chips *1/4 cup reduced fat peanut butter ==Instructions== #Cut your bananas into smaller pieces (about 3/4 inch)...."

==Ingredients==
*4 bananas
*1/4 cup semi sweet chocolate chips
*1/4 cup reduced fat peanut butter

==Instructions==
#Cut your bananas into smaller pieces (about 3/4 inch). I ended up getting about 9 pieces per banana.
#Place chocolate chips and peanut butter into a small bowl and microwave for about 1 minute until melted. Stir together.
#Place a piece of parchment paper on a baking sheet. Dip the banana pieces into the chocolate sauce until covered halfway. Place on parchment paper. Freeze for at least one hour. For a harder texture, let freeze longer. Store in an airtight container in the freezer.

[[Category: Recipes]]
[[Category: Dessert]]

Chocolate Frozen Greek Yogurt

2021-02-23T02:16:37Z

10.10.10.206: Created page with "==Ingredients== *2 c. plain greek yogurt (I highly recommend Fage brand) *1/4 c. milk *1/3 c. cocoa powder *1/2 c. sugar (you can add more or less to taste) *real chocolat..."

==Ingredients==
*2 c. plain greek yogurt (I highly recommend Fage brand)
*1/4 c. milk
*1/3 c. cocoa powder
*1/2 c. sugar (you can add more or less to taste)
*real chocolate syrup (optional)

==Instructions==
#In a small bowl, heat the milk to lukewarm in the microwave then whisk in the cocoa powder and sugar.
#In a medium sized mixing bowl, whisk the greek yogurt on its own until it becomes fluffier.
#Slowly pour the chocolate mixture into the yogurt while whisking it until you achieve a consistent brown color in the yogurt.
#Set the bowl aside in the refrigerator for 10 minutes.
#Freeze according to your ice cream maker’s instructions.
#Remove the yogurt from the ice cream maker and put it into a freezer-safe container. Put in the freezer to harden further for another 2 hours.
#Scoop, top with chocolate syrup (optional), and enjoy!

[[Category: Recipes]]
[[Category: Dessert]]
[[Category: Ice Cream/Frozen yogurt]]

Softbatch Cream Cheese Chocolate Chip Cookies

2021-02-23T02:14:56Z

10.10.10.206: Created page with "==Ingredients== *1/2 cup (1 stick) unsalted butter, softened *1/4 cup cream cheese, softened *3/4 cup light brown sugar, packed *1/4 cup granulated sugar *1 large egg *2 teas..."

==Ingredients==
*1/2 cup (1 stick) unsalted butter, softened
*1/4 cup cream cheese, softened
*3/4 cup light brown sugar, packed
*1/4 cup granulated sugar
*1 large egg
*2 teaspoons vanilla extract
*2 1/4 cups all-purpose flour
*2 teaspoons cornstarch
*1 teaspoon baking soda
*pinch salt, optional and to taste
*2 1/4 cups semi-sweet chocolate chips or chunks (I used 1 cup chips and 1 1/4 cups chunks)

==Instructions==
#To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese (measure it by smooshing it into a 1/4-cup measure), sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).
#Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
#Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.
#Using a medium 2-inch cookie scoop, form heaping mounds (I made 28). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
#Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
#Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy centers). Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.

*Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

[[Category: Recipes]]
[[Category: Dessert]]
[[Category: Cookies]]

Slow Cooker Stuffing

2021-02-23T02:12:29Z

10.10.10.206: Created page with "==Ingredients== *1 cup butter *2 cups chopped onion *2 cups chopped celery *1/4 cup chopped fresh parsley *12 cups dry bread cubes *1 teaspoon poultry seasoning *1 1/2 t..."

==Ingredients==
*1 cup butter
*2 cups chopped onion
*2 cups chopped celery
*1/4 cup chopped fresh parsley
*12 cups dry bread cubes
*1 teaspoon poultry seasoning
*1 1/2 teaspoons dried sage
*1 teaspoon dried thyme
*1/2 teaspoon dried marjoram
*1 1/2 teaspoons salt
*1/2 teaspoon ground black pepper
*4 1/2 cups chicken broth, or as needed
*2 eggs, beaten

==Instructions==
#Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
#Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
#Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

[[Category: Recipes]]

Apple Cider Pancakes with Caramel Apple Syrup

2021-02-23T02:10:48Z

10.10.10.206: Created page with "==Ingredients== ===Pancakes=== *2 cups all-purpose flour *2 tablespoons sugar *2 teaspoons baking powder *1 teaspoon baking soda *¼ teaspoon salt *2 containers (5.3 oz each)..."

==Ingredients==
===Pancakes===
*2 cups all-purpose flour
*2 tablespoons sugar
*2 teaspoons baking powder
*1 teaspoon baking soda
*¼ teaspoon salt
*2 containers (5.3 oz each) Yoplait Greek Blended Vanilla Yogurt
*1 cup apple cider
*2 eggs, separated
===Caramel Apple Syrup===
*¼ cup butter
*¼ - ½ cup apple cider*
*1 cup brown sugar

==Instructions==
===Pancakes===
#In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the yogurt, cider and egg yolks. Combine the wet ingredients with the dry ingredients and mix just until combined.
#In another bowl, beat the egg whites until stiff peaks form. Add ¼ of the egg whites into the pancake batter and stir in to lighten up the mixture. Add in the remaining whites and fold in, just until combined.
#Heat a griddle over medium heat. Spray with nonstick cooking spray or melt a small amount of butter on the griddle. Pour batter by ¼-cupfuls onto the hot griddle. Cook until browned, then flip and cook on the second side.

===Syrup===
#In a small saucepan, melt the butter.
#Add in the apple cider, then stir in the brown sugar.
#Cook, whisking until it comes to a boil. Boil for one minute, whisking constantly. Serve warm.

*Using less cider will result in a thicker syrup, but using more cider will result in a smoother syrup.

[[Category: Recipes]]
[[Category: Breakfast]]

Peanut Butter & Jelly White Chocolate Bars

2021-02-23T02:08:20Z

10.10.10.206: Created page with "==Ingredients== ===White Chocolate Streusel=== *2 Tablespoons (30g) light brown sugar *1/4 cup (45g) old-fashioned rolled oats *1/4 cup (45g) white chocolate chips ===Peanut B..."

==Ingredients==
===White Chocolate Streusel===
*2 Tablespoons (30g) light brown sugar
*1/4 cup (45g) old-fashioned rolled oats
*1/4 cup (45g) white chocolate chips
===Peanut Butter Cookie Layer===
*1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
*1/2 cup (100g) light brown sugar, packed
*1/4 cup (50g) granulated sugar
*1 and 1/4 cups (310g) crunchy peanut butter (or creamy)
*1 large egg
*1/2 teaspoon vanilla extract
*1 and 1/2 cups (190g) all-purpose flour
*1/2 teaspoon baking powder
*3/4 teaspoon salt
*1/2 teaspoon cinnamon
*1 cup (330g) raspberry jam

==Instructions==
#Preheat oven to 350F degrees. Line an 8x8 baking pan with aluminum foil or spray generously with nonstick spray. Set aside.
#Make the streusel first: In a small bowl, mix together the streusel ingredients and set aside.
#Make the cookie layer: In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and both sugars together on medium speed until smooth.
#Mix in the peanut butter, egg, and vanilla (in that order). Slowly mix in the baking powder, flour, salt, and cinnamon. Do not overmix.
#Spoon peanut butter dough into prepare baking pan, spreading it into one even layer. #Spread jam over top. Top evenly with white chocolate streusel.
#Bake for 35-40 minutes or until golden brown. My bars took about 38 minutes. I topped mine with a few more white chocolate chips as they came out of the oven. Allow bars to cool completely before cutting into squares. Bars stay fresh covered at room temperature for 3 days or in the refrigerator for up to 5.

[[Category: Recipes]]
[[Category: Dessert]]
[[Category: Bars]]

Homemade Caramel Sauce Recipe

2021-02-23T02:06:10Z

10.10.10.206:

==Ingredients==
*1 cup sugar
*¼ cup water
*¾ cup heavy cream
*3 tablespoons unsalted butter
*¼ teaspoon salt

==Instructions==
#Place sugar and water into a saucepan over medium low heat and stir the until sugar has dissolved. Dissolve any crystals forming on the side with a wet pastry brush. Once sugar has dissolved increase heat to high.
#At this point do not stir the mixture directly. Now and then, using the handle, give the pot a swirl to keep the mixture moving. The mixture will start to bubble after a minute or so.
#After 3-4 minutes the mixture will turn from a light amber to medium amber. This is the color you want the caramel for any recipes calling for caramel sauce that requires a fluid texture. The next stage is a dark reddish brown color, this is the stage you want for desserts that require a deep caramel flavor. Be ready to use this caramel immediately, as it quickly hardens when cooled. Add the heavy cream into the mixture as soon as the desired color is reach. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Set aside to cool completely.

===Notes===
*The longer the caramel cooks the harder it will become as it cools.
*If after cooling the caramel is too hard, re-heat it and add more water, milk or heavy cream to thin it.
*If after cooling the caramel is too liquid-y, make a second batch and cook the caramel slightly longer, then mix the two together.
*For a deeper caramel flavor add your butter and cream after the mixture has smoked for about 30 seconds.

[https://www.bakersroyale.com/baking-basics-how-to-make-homemade-caramel-sauce/ Source]
[[Category: Recipes]]
[[Category: Ingredients]]

Homemade Caramel Sauce Recipe

2021-02-23T02:05:39Z

10.10.10.206: Created page with "==Ingredients== *1 cup sugar *¼ cup water *¾ cup heavy cream *3 tablespoons unsalted butter *¼ teaspoon salt ==Instructions== #Place sugar and water into a saucepan over m..."

Brownie Cookies with Salted Caramel Creme Filling

2021-02-23T02:03:32Z

10.10.10.206: Created page with "Preparation: Heat oven to 350 degrees. Line bake sheet with parchment paper. *Please note the recipe is for 1/4 cup of flour–not more. I see comments saying that is not eno..."

Preparation: Heat oven to 350 degrees. Line bake sheet with parchment paper.
*Please note the recipe is for 1/4 cup of flour–not more. I see comments saying that is not enough or the batter is thin. To prevent a thin batter make sure to beat the eggs and sugar for FIFTEEN minutes, yes, that long — don’t short it or the result is a thin batter. Beating it that long will emulsify the batter and help to create a thicker batter. Lastly, this recipe is from from Donna Hay and the only tweak I made was to swap the peanut butter filling for a caramel filling.

==Ingredients==
===Brownie Cookies===
*12 oz. chocolate, chopped
*3 tablespoons butter
*2 large eggs
*⅔ cup sugar
*1 teaspoon vanilla extract
*¼ cup all-purpose flour, sifted
*¼ teaspoon baking powder, sifted

===Salted Caramel Creme Filling===
*1 cup butter
*2 cups confectioner sugar
*1/4 teaspoon salted
*1/4 cup caramel (Make sure caramel is cooled if making homemade. [[Homemade Caramel Sauce Recipe]])

==Instructions==
===Brownie Cookies===
#Place 7oz. of the chocolate and the butter in a saucepan over low heat and gently stir until melted and smooth. Set aside.
#Place the eggs, sugar and vanilla in the bowl of a stand mixer fitted with a whisk attachment and beat for 15 minutes or until pale and creamy.
#Add in flour, baking powder, melted chocolate mixture, remaining 5 oz. of chocolate and mix to combine. Set aside to to stand for 10 minutes. Spoon a little under a 1 tablespoonful of the mixture, onto parchment lined bake sheet.
#Bake for about 8–10 minutes or until puffed and cracked. Allow to cool completely on trays.

===Salted Caramel Creme Filling===
#Place butter in a bowl and beat until creamed.
#Add in confectioner sugar and salt and beat until light combined.
#Add in caramel and beat until combined.

===Assembly===
#Spread a tablespoon and a half of caramel creme on underside of one brownie cookie and place a second brownie cookie bottom side down on top frosting.

[[Category: Recipes]]
[[Category: Dessert]]
[[Category: Cookies]]

Mint White Chocolate Mousse Cake

2021-02-23T01:52:50Z

10.10.10.206: Created page with "=Joconde sheet cake= ==Ingredients== *1 cup almond flour *3/4 cup confectioners’ sugar, sifted *½ cup all-purpose flour *½ cup dark chocolate cocoa powder (unsweet) *4 egg..."

=Joconde sheet cake=
==Ingredients==
*1 cup almond flour
*3/4 cup confectioners’ sugar, sifted
*½ cup all-purpose flour
*½ cup dark chocolate cocoa powder (unsweet)
*4 eggs
*1 egg yolk
*4 egg whites
*1/4 cup superfine sugar
*2 tbsp. melted butter

==Instructions==
#Preheat the oven to 450°F
#Line an 11.5 x 17-inch jelly roll pan with parchment paper.
#Using a stand mixer fitted with the paddle attachment, beat the almond flour, confectioners’ sugar, all-purpose flour, whole eggs, and egg yolk until combined, stopping to scrape down the sides of the bowl as necessary.
#In a separate bowl, whip the egg whites with an electric hand mixer. When the egg whites are foamy, gradually add the superfine sugar until a white, shiny meringue forms.
#With a large rubber spatula, gently fold the meringue into the almond-flour mixture.
#Add the melted butter and gently fold again, being careful not to deflate the batter.
#Bake for 5 to 8 minutes or until the cake springs back when pressed in the center. Remove from the oven and let cool slightly.
#Invert the cake onto a sheet of parchment and carefully peel away the parchment paper. Trim the edges of the cake with a serrated knife. Set aside.
#Have ready a 7” springform pan. Trim edges and cut one long piece of joconde big enough to fit around the inside of the 7" springform pan. You may have to piece together with a small portion of cake to line the entire circumference of the pan.
#Using the bottom of your pan as a guide, cut a circle of cake from the joconde and press it into the bottom of the pan evenly (you may need to trim the circle slightly for it to fit perfectly). Set joconde-lined pan aside.

=Mint white chocolate mousse=
If you're not interested in making this entire cake, this mousse recipe can be made and poured into a parchment-lined loaf pan. If you go this route, be sure to thoroughly chill before turning out onto a serving plate; slice into individual servings. Creme de menthe can be used to taste in place of the mint extract.

==Ingredients==
*1/4 oz. package of powdered gelatin (about 2 tsp.)
*2 tbsp cold water
*3 egg yolks
*1/2 cup sugar
*1/2 cup milk, hot - (put in the microwave for 30+ seconds)
*8 oz. high quality white chocolate, chopped (I used Ghirardelli white chips)
*½-1 tsp mint extract (add to taste)
*Few drops of green food coloring
*1 1/2 cups whipping cream.

==Instructions==
#Place 2 tbsp water in a medium saucepan and sprinkle gelatin over water. Let stand for 1 minute. Whisk in egg yolks and sugar; mix well. Stir in hot milk. Cook over medium heat, whisking constantly. Cook until thickened considerably 7-10 minutes. When done, it should be thick enough to coat the back of a spoon. Stir in melted chocolate and blend with a whisk until chocolate has melted and even in color (no streaks!). Let cool.
#When mixture has cooled somewhat, stir in mint extract and green food coloring.
#Whip cream until stiff peaks form. Gently fold whipped cream into the cooled chocolate-mint mixture until well blended.

=Assembly=
==Ingredients==
*½ cup white chocolate
*1 chocolate transfer sheet, your choice of pattern
*1 cup prepared whipped cream
*Chocolate cigarettes, curls or shavings

==Instructions==
#Pour as much of the mousse as possible into the joconde lined pan; smooth the top. (you will have a little mousse and joconde cake left over. I suggest making a single-serving trifle).
#Place mousse cake into the freezer for 2-3 hours, or until firm. Remove from freezer and remove cake from springform pan. Measure side of joconde cake and cut the chocolate transfer sheet to size. Melt white chocolate chips in the microwave at 30 second intervals until smooth. Let chocolate cool slightly, then spread onto the chocolate transfer sheet with an offset spatula in one or two even strokes. Allow chocolate to harden then peel away the acetate, revealing the patterned chocolate.
#Pipe whipped cream in a florettes in the middle of the cake (I used Wilton #133 tip). Decorate with chocolate cigarettes, curls or shavings.
#Serve frozen or allow cake to thaw in the refrigerator and serve cold. Keep uneaten portion wrapped in plastic wrap and store in the refrigerator or freezer.

[[Category: Recipes]]
[[Category: Dessert]]
[[Category: Cake]]

Chocolate, Cream and Salted Caramel Tart

2021-02-23T01:46:59Z

10.10.10.206: Created page with "==Ingredients== ===For the crust=== *250 g all purpose flour (2 and 1/4 cups) *30 g powdered almonds (1/4 cup) *150 g butter, cold, cut into cubes (1 stick + 1 tablespoon or..."

==Ingredients==
===For the crust===
*250 g all purpose flour (2 and 1/4 cups)
*30 g powdered almonds (1/4 cup)
*150 g butter, cold, cut into cubes (1 stick + 1 tablespoon or 2/3 cup)
*80 g sugar (3/8 cup)
*1 egg
*1 pinch of salt
*1 pinch powdered vanilla

===For the salted caramel sauce===
*70 g sugar (3/8 cup)
*70 ml heavy cream (1/4 cup)
*1 teaspoon butter
*pinch of salt

===For the chocolate cream===
*500 ml heavy cream (2 cups)
*350 g dark chocolate (12 oz)

===For the whipped cream===
*300 ml heavy cream, very cold (1 cup aprox)
*2 tablespoons sugar

Optional: unsweetened cocoa powder for dusting

==Instructions==
#Prepare the crust. Whizz all the ingredients in a food processor to a dough. Wrap the dough and chill for 30 minutes. Roll out the pastry and line a deep 24-26 cm tart tin with it; patch any holes if crumbly. Cover and chill for at least 30 minutes.
#Preheat oven to 375 ºF. Prick the tart shell all over with a fork and bake about 25 minutes.
#Transfer to a rack and let cool.
#Prepare the caramel sauce. Place sugar a small saucepan and bring to a boil over medium heat. Look for the caramel to turn a rich amber colour, then remove pan from heat and whisk in butter and cream (the mixture will bubble up, so be careful!). Pour caramel into cooled tart shell and let cool slightly; refrigerate 1 hour
#Prepare the chocolate cream. Chop the chocolate. Bring heavy cream to boil in a small saucepan over medium heat. Put chocolate into a medium bowl and pour in the hot cream. Let sit for a few minutes, then stir until smooth. Pour ganache evenly over tart and refrigerate 24 hours .
#Before serving, prepare the whipped cream. In a bowl, using an electric mixer, beat the cream with the sugar until firm. Pipe the whipped cream on top of the pie and dust with some cocoa powdered if desired.

[[Category: Recipes]]
[[Category: Dessert]]

Crispy Chocolate Peanut Butter French Toast

2021-02-22T23:54:15Z

10.10.10.206: Created page with "==Ingredients== *4 slices thick bread *2 tablespoons butter *3 whole eggs *1/4 cup milk *1 teaspoon vanilla extract *1/2 tablespoon cinnamon *pinch of salt *1/4 cup sugar *1 c..."

==Ingredients==
*4 slices thick bread
*2 tablespoons butter
*3 whole eggs
*1/4 cup milk
*1 teaspoon vanilla extract
*1/2 tablespoon cinnamon
*pinch of salt
*1/4 cup sugar
*1 cup corn flake crumbs
*1/4 cup peanut butter, melted
*2 tablespoons chocolate chips, melted

==Instructions==
#In a large bowl, mix eggs, milk, cinnamon, salt and vanilla.
#On a plate, add corn flake crumbs and sugar, and mix well.
#Preheat a large skillet on medium-low heat.
#Add bread to egg mixture and let soak on each side for about 60 seconds.
#Remove from egg mixture and thoroughly dredge through corn flake crumbs.
#Add 1 tablespoon butter to skillet and add bread.
#Fry until golden brown on each side, about 2-3 minutes each.
#Repeat with additional bread, using remaining tablespoon of butter for the next 2 pieces.
#Top french toast with melted peanut butter and chocolate.

[[Category: Recipes]]
[[Category: Breakfast]]

Cinnamon Roll Pancakes

2021-02-17T00:28:42Z

10.10.10.206: Created page with "==Ingredients== ===For the Pancakes=== *4 cups all-purpose flour *8 tsps baking powder *2 tsp. salt *4 cups milk *4 tbsps vegetable oil *4 large eggs, lightly beaten ===For t..."

==Ingredients==
===For the Pancakes===
*4 cups all-purpose flour
*8 tsps baking powder
*2 tsp. salt
*4 cups milk
*4 tbsps vegetable oil
*4 large eggs, lightly beaten

===For the Cinnamon Filling===
*1 cup butter, melted
*1 1/2 cup brown sugar, packed
*2 tbsp ground cinnamon

===For the Cream Cheese Glaze===
*1/2 cup butter
*4 oz. cream cheese
*1 1/2 cups powdered sugar
*1 tsp. vanilla

==Instructions==
===Cinnamon Filling===
#Mix the three ingredients together.
#Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.

===Pancakes===
#Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.
#Heat your griddle to exactly 325 degrees. You don't want these too cook too quickly, and you won't want your cinnamon to burn.
#Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.

===Cream Cheese Glaze===
#In a microwave safe bowl melt the butter and cream cheese and then stir together.
#Whisk in the powdered sugar and vanilla. Add a little milk if needed to make
it a glaze consistency.
#Place pancake on plate, then cover with cream cheese glaze.

[[Category: Recipes]]
[[Category: Breakfast]]

Category:Desserts

2020-12-01T00:12:26Z

10.10.10.206: Blanked the page

Eggnog Snickerdoodles

2020-12-01T00:11:58Z

10.10.10.206:

==Ingredients==
===For the cookies===
*1 cup (120g) all-purpose flour (measured correctly)
*¾ tsp cornstarch
*¾ tsp baking powder
*½ tsp ground cinnamon
*¼ tsp ground nutmeg
*⅛ tsp salt
*2 tbsp (28) unsalted butter, melted
*¼ cup (60mL) light or dairy-free eggnog, warmed to room temperature
*1 tsp vanilla extract
*¼ cup (48g) granulated sugar
*¼ cup (52g) light brown sugar

===For the coating===
*3 tbsp (36g) granulated sugar
*¼ tsp ground cinnamon
*⅛ tsp ground nutmeg

==Instructions==
#To prepare the cookies, whisk together the flour, cornstarch, baking powder, cinnamon, nutmeg, and salt in a medium bowl. In a separate bowl, whisk together the butter, eggnog, and vanilla. Stir in the granulated and brown sugars. Add in the flour mixture, stirring until barely incorporated. Chill the cookie dough for at least 30 minutes, or up to 3 hours. (If chilling longer than 3 hours, cover the cookie dough with plastic wrap to avoid letting it dry out.)
#Preheat the oven to 350°F, and line a baking sheet with parchment paper or a silicone baking mat.
#To prepare the coating, stir together the sugar, cinnamon, and nutmeg in a small bowl.
#Using a spoon and spatula or a cookie scoop, drop one portion of cookie dough into rounded mounds in the bowl of spiced sugar. Rotate it until its fully coated; then roll it between your palms into a ball. Drop it back in the spiced sugar, coat again, and place on the prepared baking sheet. If the cookie dough was chilled longer than 1 hour, flatten the cookie dough balls slightly.
#Bake the cookies at 350°F for 9-12 minutes. Cool on the baking sheet for 10 minutes before turning out onto a wire rack.

[[Category: Recipes]]
[[Category: Dessert]]
[[Category: Cookies]]

Cookies 'n Cream Blossom Cookies

2020-12-01T00:11:39Z

10.10.10.206:

==Ingredients==
*3/4 c. butter, softened
*1 c. sugar
*1 large egg
*1 tsp. pure vanilla extract
*1 1/4 c. all-purpose flour
*1/2 c. dark cocoa powder
*1 tsp. baking soda
*2 tsp. cornstarch
*36 Hershey's Kisses Cookies 'n' Creme, unwrapped

==Instructions==
#Preheat oven to 350º and line a cookie sheet with parchment. In a large bowl using a hand mixer, cream butter and sugar until light and fluffy, 3 to 4 minutes.
#Add egg and vanilla and mix until well combined.
#In a separate bowl, whisk flour, cocoa powder, baking soda and cornstarch, then add to wet ingredients and mix until combined.
#Form level tablespoons of cookie dough into a ball and place onto prepared cookie sheet.
#Bake until edges are set and centers look mostly set, 6 to 8 minutes. Remove from oven and immediately press a Hershey’s Kiss into center of each.
#Let cookies cool 2 to 3 minutes, then transfer to cooling rack to cool completely. Store cookies in an airtight container at room temperature up to 3 days.

[[Category: Recipes]]
[[Category: Dessert]]
[[Category: Cookies]]

Chocolate Chip Snowball Cookies

2020-12-01T00:11:23Z

10.10.10.206:

==Ingredients==
*1 cup unsalted butter softened
*1/2 cup powdered sugar
*1 teaspoon vanilla
*2 1/4 cups flour
*1/2 teaspoon salt
*1 cup mini chocolate chips
*Additional powdered sugar for rolling

==Instructions==
#Preheat oven to 375°F. Line two cookie sheets with parchment paper.
#Mix butter, 1/2 cup powdered sugar, and vanilla with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together. Stir in the chocolate chips. If dough is too soft, chill it until you can work it easily with your hands.
#Scoop 1 tablespoon balls of dough and place on prepared cookie sheet.
#Bake cookies for 7-10 minutes until bottoms are just slightly brown. Remove from oven and cool for just a minute, until you can handle them. Fill a small bowl with powdered sugar and roll each cookie in the sugar until coated. Place on a rack to cool. (Once cookies are cooled, you may want to re-roll them in more powdered sugar.)

[[Category: Recipes]]
[[Category: Dessert]]
[[Category: Cookies]]

Candy Cane Cookie Dough Truffles

2020-12-01T00:11:11Z

10.10.10.206:

==Ingredients==
*8 Tablespoons butter, softened
*3/4 cup brown sugar
*1 - 14 ounce can sweetened condensed milk
*1 teaspoon peppermint extract
*2 1/2 cups flour
*1/2 cup mini chocolate chips
*1 cup crushed candy cane pieces
*pink gel food coloring (optional)
*2 - 10 ounce packages chocolate melts

==Instructions==
#Cream together the butter and sugar in a large mixing bowl. Beat in the sweetened condensed milk and peppermint extract.
#Slowly add the flour until combined. Add a little bit of gel food color with a toothpick and stir until you get the desired color.
#Stir in the chocolate chips and candy cane pieces by hand. Roll the dough into 72 even balls.
#Place on a baking sheet covered with parchment paper. Freeze for at least 30 minutes.
#Melt the chocolate according to the package directions. Stir until melted and creamy. Use a toothpick to dip the truffles. Place on the parchment paper. Twist out the toothpick. Let set. Repeat with all the truffles.
#Spoon the leftover chocolate into a plastic baggie. Cut a small tip of one corner. Drizzle over the truffles to hide the toothpick mark.
#Let set completely. Store in a sealed container on the counter or the refrigerator. These can also be frozen for later.

[[Category: Recipes]]
[[Category: Dessert]]

Beef Stroganoff

2020-12-01T00:10:10Z

10.10.10.206: Created page with "==Ingredients== *1 lb lean ground beef *1 small onion diced *1 clove garlic minced *3/4 lb fresh mushrooms sliced *3 tablespoons flour *2 cups beef broth *salt & pepper to tas..."

==Ingredients==
*1 lb lean ground beef
*1 small onion diced
*1 clove garlic minced
*3/4 lb fresh mushrooms sliced
*3 tablespoons flour
*2 cups beef broth
*salt & pepper to taste
*2 teaspoons Worcestershire sauce
*3/4 cup sour cream
*2 tablespoons fresh parsley

==Instructions==
#Brown ground beef, onion and garlic (trying not to break it up too much) in a pan until no pink remains. Drain fat.
#Add sliced mushrooms and cook 2-3 minutes. Stir in flour and cook 1 more minute.
#Add broth, Worcestershire sauce, salt & pepper and bring to a boil. Reduce heat and simmer on low 10 minutes. Cook egg noodles according to package directions.
#Remove beef mixture from the heat, stir in sour cream and parsley.
#Serve over egg noodles.

[[Category: Recipes]]
[[Category: Beef]]
[[Category: Pasta]]
[[Category: Supper]]

Slow Cooker Pork Roast

2020-06-29T13:35:15Z

10.10.10.206: Created page with "==Ingredients== *1 3-4 lb pork roast *1 cup broth (my favorite to use is chicken broth) *1/4 cup balsamic vinegar *1/4 cup soy sauce *2 TBSP honey *2 tsp minced garlic *2 tsp..."

==Ingredients==
*1 3-4 lb pork roast
*1 cup broth (my favorite to use is chicken broth)
*1/4 cup balsamic vinegar
*1/4 cup soy sauce
*2 TBSP honey
*2 tsp minced garlic
*2 tsp cornstarch

==Instructions==
#Place roast in slow cooker. Combine remaining ingredients (except cornstarch) in a 2-cup measuring cup. Whisk together and pour over roast.
#Cook on low 10-12 hours for that fall-apart, insanely tender type of meat. (Or on high 6-8 hours.)

[[Category: Recipes]]
[[Category: Meats]]
[[Category: Pork]]
[[Category: Crockpot]]

Category:Turkey

2020-05-14T00:30:15Z

10.10.10.206: Created page with "Category: Recipes Category: Meats"

[[Category: Recipes]]
[[Category: Meats]]

Turkey Wild Rice Soup

2020-05-14T00:29:50Z

10.10.10.206: Created page with "==Ingredients== *1/2 cup butter, cubed *2 carrots, finely chopped *2 celery ribs, finely chopped *1 medium onion, chopped *1/2 cup all-purpose flour *4 cups chicken or turkey..."

==Ingredients==
*1/2 cup butter, cubed
*2 carrots, finely chopped
*2 celery ribs, finely chopped
*1 medium onion, chopped
*1/2 cup all-purpose flour
*4 cups chicken or turkey broth
*2 cups cooked wild rice
*2 cups cubed cooked turkey
*2 cups half-and-half cream
*1 teaspoon dried parsley flakes
*1/2 teaspoon salt
*1/4 teaspoon pepper

==Instructions==
#In a Dutch oven, heat butter over medium-high heat. Add carrots, celery and onion; cook and stir until tender.
#Stir in flour until blended; cook until bubbly. Gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
#Stir in remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.

[[Category: Recipes]]
[[Category: Soup]]
[[Category: Meats]]
[[Category: Turkey]]

Blueberry Muffins with Crumb Topping

2020-05-14T00:27:52Z

10.10.10.206: Created page with "==Ingredients== ===Crumb Topping=== *1 cup all-purpose flour *3 tablespoons light brown sugar *2 tablespoons granulated sugar *1 teaspoon baking powder *Pinch of salt *6 table..."

==Ingredients==
===Crumb Topping===
*1 cup all-purpose flour
*3 tablespoons light brown sugar
*2 tablespoons granulated sugar
*1 teaspoon baking powder
*Pinch of salt
*6 tablespoons unsalted butter, melted

===Muffins===
*1 3/4 cups all-purpose flour
*2 1/4 teaspoons baking powder
*1/2 teaspoon salt
*1 cup granulated sugar
*2 large eggs
*1/2 cup canola oil
*3/4 cup whole milk
*1 teaspoon pure vanilla extract
*1 1/2 cups blueberries

==Instructions==
#Preheat the oven to 375 degrees. Line 18 muffin cups with paper or foil liners or spray 2 muffin tins with cooking spray.
#In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps.
#In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, combine the sugar, eggs and canola oil and beat with a handheld electric mixer at low speed until combined. Beat in the whole milk and vanilla. Add the flour mixture all at once and beat at low speed until the batter is smooth. Stir in the blueberries.
#Spoon the batter into 18 of the cups, filling them about three-quarters full. Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the blueberry muffins cool in the pan for 10 minutes before serving.

[[Category: Recipes]]
[[Category: Breakfast]]

Ricotta Meatballs

2020-05-14T00:23:32Z

10.10.10.206: /* Ingredient */

==Ingredients==
*1/2 onion, minced
*2 tablespoons olive oil
*3 cloves garlic, minced
*1 pound ground beef
*1 cup whole milk ricotta cheese
*1/4 cup packed chopped Italian parsley
*1 egg, beaten
*1 1/2 teaspoons kosher salt
*1/2 teaspoon freshly ground black pepper
*1 pinch cayenne pepper, or to taste
*1/3 cup dry bread crumbs
*2 tablespoons olive oil
*1 (28 ounce) jar marinara sauce
*1 cup water

==Instructions==
#Saute onion in 2 tablespoons olive oil in a skillet over medium heat until onion is translucent, about 5 minutes. Stir garlic into onion and turn off heat. Transfer onion mixture to a large mixing bowl.
#Stir ground beef, ricotta cheese, parsley, egg, kosher salt, black pepper, and cayenne pepper with onion mixture until almost combined; stir in bread crumbs and continue to mix until thoroughly blended.
#Roll about 2 tablespoons of mixture into a 1-inch ball for each meatball. Pour 2 tablespoons olive oil in same skillet used to cook onions. Place skillet over medium heat and brown meatballs on all sides in hot oil, about 5 minutes. Hold a crumpled paper towel in a tongs and use it to remove excess grease from skillet.
#Pour marinara sauce and water over meatballs in skillet. Stir to combine and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until meatballs are cooked through and no longer pink in the center, about 30 minutes.

[[Category: Recipes]]
[[Category: Meats]]
[[Category: Beef]]

Ricotta Meatballs

2020-05-14T00:23:23Z

10.10.10.206: Created page with "==Ingredient== *1/2 onion, minced *2 tablespoons olive oil *3 cloves garlic, minced *1 pound ground beef *1 cup whole milk ricotta cheese *1/4 cup packed chopped Italian parsl..."

==Ingredient==
*1/2 onion, minced
*2 tablespoons olive oil
*3 cloves garlic, minced
*1 pound ground beef
*1 cup whole milk ricotta cheese
*1/4 cup packed chopped Italian parsley
*1 egg, beaten
*1 1/2 teaspoons kosher salt
*1/2 teaspoon freshly ground black pepper
*1 pinch cayenne pepper, or to taste
*1/3 cup dry bread crumbs
*2 tablespoons olive oil
*1 (28 ounce) jar marinara sauce
*1 cup water

==Instructions==
#Saute onion in 2 tablespoons olive oil in a skillet over medium heat until onion is translucent, about 5 minutes. Stir garlic into onion and turn off heat. Transfer onion mixture to a large mixing bowl.
#Stir ground beef, ricotta cheese, parsley, egg, kosher salt, black pepper, and cayenne pepper with onion mixture until almost combined; stir in bread crumbs and continue to mix until thoroughly blended.
#Roll about 2 tablespoons of mixture into a 1-inch ball for each meatball. Pour 2 tablespoons olive oil in same skillet used to cook onions. Place skillet over medium heat and brown meatballs on all sides in hot oil, about 5 minutes. Hold a crumpled paper towel in a tongs and use it to remove excess grease from skillet.
#Pour marinara sauce and water over meatballs in skillet. Stir to combine and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until meatballs are cooked through and no longer pink in the center, about 30 minutes.

[[Category: Recipes]]
[[Category: Meats]]
[[Category: Beef]]

Honey Baked Ham

2020-05-14T00:23:17Z

10.10.10.206:

==Ingredients==
*1 spiral ham (8-10 lbs)

===Glaze===
*1 cup honey
*1/4 cup brown sugar
*1/3 cup butter melted
*1/4 teaspoon ground cloves or to taste
*1 teaspoon garlic powder
*2 tablespoons dijon mustard ''optional''

==Instructions==
#Preheat oven to 250°F.
#Remove the packaging and the plastic disk from the bottom of the ham. Place ham in a shallow roasting pan, cut side down.
#Bake for 13-16 minutes per pound until ham reaches 135°F.
#Combine glaze ingredients in a small bowl and mix well.
#Once the ham reaches 135°F, remove ham from the oven. Turn the oven up to 425°F. Brush the ham generously with the honey glaze. (I do 2-3 coats of glaze).
#Return to the oven for 15-20 minutes or until ham reaches 140°F and glaze is browned.
#Remove the ham from the oven and rest at least 15 minutes before cutting. Spoon juices over the ham before serving if desired.

[[Category: Recipes]]
[[Category: Meats]]
[[Category: Pork]]

Vegan Chocolate Tart with Salted Oat Crust

2020-05-14T00:20:51Z

10.10.10.206: Created page with "==Ingredients== ===Crust=== *1¼ cups old-fashioned oats *¾ cup whole wheat flour *⅓ cup virgin coconut oil, melted, slightly cooled *¼ cup light agave syrup (nectar) *2 t..."

==Ingredients==
===Crust===
*1¼ cups old-fashioned oats
*¾ cup whole wheat flour
*⅓ cup virgin coconut oil, melted, slightly cooled
*¼ cup light agave syrup (nectar)
*2 tablespoons unsweetened cocoa powder
*¾ teaspoon kosher salt
*½ teaspoon ground cinnamon

===Filling and Assembly===
*½ teaspoon instant espresso powder
*1 cup unsweetened cocoa powder
*7 ounces vegan dark chocolate, melted, slightly cooled
*⅔ cup light agave syrup (nectar)
*2 teaspoons vanilla extract
*⅔ cup plus 1 teaspoon virgin coconut oil, melted, slightly cooled
*¼ teaspoon kosher salt, plus more
*2 tablespoons old-fashioned oats
*1 tablespoon demerara sugar
*Flaky sea salt

==Instructions==
===Crust===
#Preheat oven to 350˚. Pulse oats, whole wheat flour, coconut oil, agave, cocoa, salt, and cinnamon in a food processor until oats are coarsely ground and mixture looks like wet sand.
#Firmly press into bottom and up the sides of tart pan. Bake until crust is golden brown and smells toasty, 20–25 minutes. Transfer to a wire rack; let cool.

===Filling and Assembly===
#Dissolve espresso powder in ¾ cup very hot water in a food processor. Add cocoa and let sit 5 minutes. Add melted chocolate, agave syrup, vanilla, ⅔ cup coconut oil, and ¼ tsp. kosher salt and process until mixture is very smooth and thick, about 30 seconds.
#Scrape filling into cooled tart shell and smooth top (if making tart in a rectangular shell, you may have a little filling left over; save for another use, like truffles). Tap tart lightly against counter to pop any air bubbles in filling.
#Cook oats and remaining 1 tsp. coconut oil in a small skillet over low heat, stirring constantly, until oats are toasted, about 3 minutes. Gradually add half of demerara sugar, stirring constantly, until sugar is melted, then remove from heat and stir in remaining demerara sugar just to coat. Season with kosher salt; let oat mixture cool.
#Scatter oat mixture over tart, sprinkle with sea salt, and chill until filling is set, at least 1 hour.
#Cut chilled tart into slices with a dry, hot knife; let sit at room temperature 15–20 minutes before serving.

===Do Ahead===
Tart can be made 2 days ahead. Once filling is set, cover and keep chilled.

[[Category: Recipes]]
[[Category: Dessert]]

Pannenkoeken

2020-05-14T00:17:33Z

10.10.10.206: Created page with "==Ingredients== *1/2 cup all purpose flour *3 eggs *1/2 cup milk *3 tablespoons melted butter divided *1 tablespoon sugar *1/4 teaspoon of salt ==Instructions== #Preheat oven..."

==Ingredients==
*1/2 cup all purpose flour
*3 eggs
*1/2 cup milk
*3 tablespoons melted butter divided
*1 tablespoon sugar
*1/4 teaspoon of salt

==Instructions==
#Preheat oven to 450 degrees. In a medium sized bowl whisk the eggs, milk, melted butter, salt and sugar. Add the flour and stir until incorporated being careful not to overmix.
#Add 1 tablespoon melted butter to the bottom of a 9 or 11 inch cast iron skillet. Pour the batter into a skillet and bake for 12-18 minutes or just until the edges start to brown. Top with desired toppings.

[[Category: Recipes]]
[[Category: Breakfast]]

Wafflemaker Hash Browns

2020-05-14T00:15:52Z

10.10.10.206: Created page with "==Ingredients== *Olive oil cooking spray, for spraying the waffle iron *One 30-ounce bag frozen shredded hash browns, thawed *4 tablespoons (1/2 stick) butter, melted *1 teasp..."

==Ingredients==
*Olive oil cooking spray, for spraying the waffle iron
*One 30-ounce bag frozen shredded hash browns, thawed
*4 tablespoons (1/2 stick) butter, melted
*1 teaspoon kosher salt
*1/2 teaspoon freshly ground black pepper
*3/4 cup grated Cheddar
*3/4 cup chopped ham

==Instructions==
#Preheat a waffle iron on the regular setting and spray both sides with cooking spray.
#Squeeze out any excess moisture from the hash browns and put in a bowl.
#Pour the melted butter over the hash browns, sprinkle with the salt and pepper and stir.
#Scoop a heaping 1/2 cup of the seasoned hash browns into each waffle section, then top with a generous 2 tablespoons Cheddar followed by a sprinkling of chopped ham.
#Top the cheese and ham in each section with another 1/4 cup hash browns.
#Close the waffle iron and cook for 15 minutes on the regular setting.
#Repeat with the remaining hash browns, cheese and ham, filling one section of the waffle iron.

[[Category: Recipes]]
[[Category: Breakfast]]

Honey Baked Ham

2020-05-14T00:13:42Z

10.10.10.206: Created page with "==Ingredients== *1 spiral ham (8-10 lbs) ===Glaze=== *1 cup honey *1/4 cup brown sugar *1/3 cup butter melted *1/4 teaspoon ground cloves or to taste *1 teaspoon garlic powde..."

Baked Bagel French Toast

2020-05-13T23:24:59Z

10.10.10.206: Created page with "==Ingredients== *1/2 cup unsalted butter, melted *2 large eggs *1/2 cup milk or cream (regular, soy, almond, cashew, etc.) *1/4 cup maple syrup (lite or sugar-free okay) *1/4..."

==Ingredients==
*1/2 cup unsalted butter, melted
*2 large eggs
*1/2 cup milk or cream (regular, soy, almond, cashew, etc.)
*1/4 cup maple syrup (lite or sugar-free okay)
*1/4 cup granulated sugar
*1/4 cup light brown sugar, packed
*2 teaspoons vanilla extract
*2 teaspoons cinnamon
*1/4 teaspoon salt, or taste
*5 Thomas’ Limited Edition Maple French Toast Bagels (or cinnamon-swirl, cinnamon-raisin, or plain bagels), diced in 1-inch pieces

==Instructions==
#Preheat oven to 350F. Spray a medium-large oval baker with cooking spray or grease and flour the baking dish. My baking dish measures about 11-inches by 7-inches. Alternatively, use a 9-inch square pan or a 9×13-inch pan noting that baking time will be reduced; set aside.
#To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute. Wait momentarily so you don’t scramble the eggs.
#Add the eggs, milk, maple syrup, sugars, vanilla, cinnamon, salt, and whisk to combine.
#Add the bagels and toss lightly to coat. Allow mixture to stand for about 5 to 10 minutes, stirring once or twice, giving bagels time to soak up the coating.
#Turn mixture out into prepared baking dish, loosely laying it in. Drizzle any unabsorbed coating mixture over the bagels.
#Bake for about 35 minutes (start watching more closely at 30 minutes), or until center is set and has dried out some taking care not to overbake as you want the French toast soft and moist. The coating does not have to be bone dry on all pieces. If you’re having difficulty judging doneness, try a small bite and if it seems too wet, moist, or underdone for your liking, bake longer. French toast will firm up more as it cools. Baking times may vary widely based upon bagels used, baking dish used, climate, and oven variance. While French toast bakes, make the glaze.

[[Category: Recipes]]
[[Category: Breakfast]]

Bulgur, Spinach and Tomato Casserole

2020-04-14T21:56:36Z

10.10.10.206:

=Ingredients=
*1 cup coarse (#3) bulgur
*Salt to taste
*1 28-ounce can chopped tomatoes with juice
*3 tablespoons extra virgin olive oil
*3 plump garlic cloves, minced
*¼ teaspoon sugar
*¼ to ½ teaspoon ground allspice or cinnamon (to taste)
*Freshly ground pepper
*1 12-ounce bunch spinach, stemmed and washed thoroughly in 2 changes of water, or 2 6-ounce bags baby spinach
*2 teaspoons dried mint or 1 tablespoon chopped fresh mint
*1½ cups cooked chickpeas (1 can, drained and rinsed) (optional)
*2 ounces Gruyère, or 1 ounce each Gruyère and Parmesan, grated (1/2 cup)

=Instructions=
#Bring 2 cups water to a boil in a medium saucepan. Add the bulgur and salt to taste, reduce the heat, cover and simmer 15 to 20 minutes, until the water is absorbed. Remove from the heat, uncover and place a clean dish towel over the pan, then replace the lid. Allow to sit undisturbed for 10 minutes or longer. Transfer to a large bowl.
#Pulse the tomatoes with their juice in a food processor. Heat 1 tablespoon of the olive oil over medium heat in a large, wide skillet or a shallow 3-quart saucepan and add the garlic. Cook, stirring, until fragrant, about 30 seconds, and add the tomatoes, sugar, salt to taste, and allspice or cinnamon. Bring to a simmer, reduce the heat to medium-low, and simmer until the tomatoes have cooked down to a fragrant sauce, about 20 minutes. Taste, adjust salt and add freshly ground pepper.
#Steam the spinach until it wilts, 1 to 2 minutes, rinse briefly with cold water and squeeze out excess water. Do this by the handful to get out all the water. Chop coarsely. Add to the bulgur. Add the mint and the chickpeas if using, 1 tablespoon of olive oil and 1/2 cup of the tomato sauce and toss together.
#Preheat the oven to 350 degrees. Oil a 2-quart gratin or baking dish. Spread the bulgur mixture in the dish in an even layer. Top with the remaining tomato sauce. Sprinkle on the cheese. Drizzle on the last tablespoon of olive oil. Bake 30 minutes, or until the top is lightly browned. Remove from the heat and allow to sit for 10 minutes before serving.
==Tips==
Advance preparation: You can assemble this a day in advance and refrigerate. The finished casserole will keep for 3 days in the refrigerator. The tomato sauce will keep for 3 days in the refrigerator if you want to get that done ahead as well.

=Source=
*https://cooking.nytimes.com/recipes/1014580-bulgur-spinach-and-tomato-casserole

[[Category: Casseroles]]
[[Category: Recipes]]
[[Category: Supper]]

Slow Cooker Short Ribs

2020-02-23T01:30:46Z

10.10.10.206: Created page with "==Ingredients== *3 pounds bone-in beef short ribs *1/2 teaspoon salt *1/2 teaspoon pepper *1 tablespoon canola oil *4 medium carrots, cut into 1-inch pieces *1 cup beef broth..."

==Ingredients==
*3 pounds bone-in beef short ribs
*1/2 teaspoon salt
*1/2 teaspoon pepper
*1 tablespoon canola oil
*4 medium carrots, cut into 1-inch pieces
*1 cup beef broth
*4 fresh thyme sprigs
*1 bay leaf
*2 large onions, cut into 1/2-inch wedges
*6 garlic cloves, minced
*1 tablespoon tomato paste
*2 cups dry red wine or beef broth
*4 teaspoons cornstarch
*3 tablespoons cold water
*Salt and pepper to taste

==Instructions==
#Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs.
#Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender.
#Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.

[[Category: Recipes]]
[[Category: Crockpot]]
[[Category: Beef]]
[[Category: Meats]]

Category:Potatoes

2020-02-22T00:35:51Z

10.10.10.206: Created page with "Category: Recipes"

[[Category: Recipes]]

Cheesy Potatoes

2020-02-22T00:32:17Z

10.10.10.206: Created page with "==Ingredients== *3 pounds russet potatoes, roughly peeled and diced into large bite-size pieces *4 tablespoons unsalted butter, divided plus 1 tablespoon for the baking dish *..."

==Ingredients==
*3 pounds russet potatoes, roughly peeled and diced into large bite-size pieces
*4 tablespoons unsalted butter, divided plus 1 tablespoon for the baking dish
*1/2 cup diced yellow onion
*1 clove garlic, minced
*1/4 cup unbleached all-purpose flour
*1/2 cup low sodium chicken broth
*1/2 cup whole milk
*1 cup sour cream
*3 green onions, sliced
*1 teaspoon kosher salt
*1/2 teaspoon freshly ground black pepper
*1 (8 ounce) brick grated sharp or extra sharp cheddar or colby cheese

==Instructions==
#Grease a 8x11 casserole dish with a little butter or olive oil
#Add the cubed potatoes into a large pot of cold water, bring to a boil and cook until just tender yet still firm when pierced by a fork. Remove and drain the potatoes into a colander set into a sink. Let the potatoes cool slightly.
#In a 10-inch skillet add the remaining 4 tablespoons of butter. Over medium-low melt the butter and then add in the diced onions. Cook until just softened and add in the minced garlic. Cook for one minute.
#Sprinkle in the flour and stir, cooking for 1-2 minutes. Continue stirring, while pouring in the 1/2 cup of broth and 1/2 cup of whole milk. Continue to stir until thick, about 5 minutes.
#Remove the pan from the heat and stir in the sour cream.
#In a large bowl add in the cooled potatoes, sour cream mixture, green onions, 1 teaspoon salt, 1/2 teaspoon pepper and all of the grated cheese. Stir to combine and pour in the prepared pan.
#Bake in a 350 degree oven for 40 to 50 minutes or until bubbly and golden. Let cool for 10 minutes before serving.

[[Category: Recipes]]
[[Category: Potatoes]]

Banana bread

2020-02-22T00:17:58Z

10.10.10.206: Created page with "==Ingredients== *2 to 3 very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed) *1/3 cup melted butter, unsalted or salted *1 teaspoon baking soda *Pinch of salt *3/4 cup..."

==Ingredients==
*2 to 3 very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
*1/3 cup melted butter, unsalted or salted
*1 teaspoon baking soda
*Pinch of salt
*3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
*1 large egg, beaten
*1 teaspoon vanilla extract
*1 1/2 cups of all-purpose flour

==Instructions==
#Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.
#In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
#Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
#Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean.
#Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)

[[Category: Recipes]]
[[Category: Breakfast]]

Category:Salads

2019-11-28T02:06:14Z

10.10.10.206: Created page with "Category: Recipes"

[[Category: Recipes]]

Category:Nuts

2019-11-28T02:05:05Z

10.10.10.206: Created page with "Category: Recipes"

[[Category: Recipes]]

Category:Toppings

2019-11-28T02:05:05Z

10.10.10.206: Created page with "Category: Recipes"

[[Category: Recipes]]

Candied Pecans

2019-11-28T02:00:32Z

10.10.10.206: Created page with "==Ingredients== *1/2 cup brown sugar *1/4 tsp salt *1/4 tsp ground cinnamon *2 tbsp water *1 cup pecan halves ==Instructions== #Toast the pecans for 5 minutes on 350° F. #Co..."

==Ingredients==
*1/2 cup brown sugar
*1/4 tsp salt
*1/4 tsp ground cinnamon
*2 tbsp water
*1 cup pecan halves

==Instructions==
#Toast the pecans for 5 minutes on 350° F.
#Combine all ingredients except the pecans in a skillet and cook over medium heat for a minute or two, until the sugar dissolves and the mixture is bubbling.
#Add the pecans and cook for an additional 3 minutes, stirring to coat the pecans in the glaze.
#Remove from the heat, and spread the pecans out on parchment paper to let the pecans cool completely.
#Break apart and enjoy!

[[Category: Recipes]]
[[Category: Toppings]]
[[Category: Salads]]
[[Category: Nuts]]

Chocolate Mint Ice Cream

2019-11-18T22:26:57Z

10.10.10.206: Created page with "==Ingredients== *2 1/2 cups whole organic milk *3 1/2 cups fresh organic chocolate mint *5 large organic egg yolks *2/3 cup sugar *1 cup organic heavy cream ==Instructions==..."

==Ingredients==
*2 1/2 cups whole organic milk
*3 1/2 cups fresh organic chocolate mint
*5 large organic egg yolks
*2/3 cup sugar
*1 cup organic heavy cream

==Instructions==
#In a medium saucepan, combine milk and fresh chocolate mint. Bring mixture to a gentle boil, cover and remove pan from heat. Steep mixture for 30 minutes. Strain mixture, reserve milk and discard solids.
#Combine egg yolks and sugar in the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-high speed until very thick and pale yellow, for about 3-5 minutes. Return milk to a simmer.
#Prep an ice water bath. Place ice cubes in a bowl and fill half with water.
#Temper the egg yolks by slowly adding half of the warm milk mixture to the egg yolk mixture while stirring constantly until blended. Add new mixture to sauce pan with remaining milk. Stir consistently over low heat until mixture is thick enough to coat the back of a wooden spoon.
#Remove saucepan from heat and immediately stir in cream. Place an empty bowl over the ice water bath. Strain mixture through a fine mesh strainer into empty bowl and chill for at least 3 hours to overnight in the refrigerator.
#Freeze custard in ice-cream maker according to the manufacturer’s instructions. Store in an airtight container in freezer until ready to eat.

[[Category: Recipes]]
[[Category: Ice Cream/Frozen yogurt]]

Grilled Pork Loin Chops with Teriyaki-esque sauce

2019-11-12T22:24:46Z

10.10.10.206:

==Ingredients==
*2 cloves garlic, minced
*2 tablespoons brown sugar
*3 tablespoons honey
*3 tablespoons soy sauce
*3 tablespoons Worcestershire sauce
*2 teaspoons ketchup
*1/2 teaspoon ground ginger
*1/2 teaspoon onion powder
*1/4 teaspoon ground cinnamon
*1/8 teaspoon cayenne pepper
*2 (6 ounce) thick-cut boneless pork loin chops

==Instructions==
#Mix the garlic, brown sugar, honey, soy sauce, Worcestershire sauce, ketchup, ginger, onion powder, cinnamon, and cayenne pepper together in a bowl. Pour half the mixture into a large plastic zipper bag, and place the pork chops into the marinade. Squeeze the air out of the bag, and seal the bag. Refrigerate 4 to 8 hours, turning occasionally. Refrigerate remaining marinade in the bowl.
#Preheat an outdoor grill for medium heat, and lightly oil the grate.
#Remove the pork chops from the plastic bag, and shake excess droplets of liquid from the chops. Discard the marinade from the plastic bag. Grill chops on the preheated grill, basting with the reserved marinade until meat is browned, no longer pink inside, and shows good grill marks, 8 to 10 minutes per side. A meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).
#Pour remaining reserved marinade into a saucepan over medium heat, bring to a boil, and reduce heat to a simmer. Cook the marinade until slightly thickened, about 5 minutes, stirring constantly; serve sauce with chops.

[[Category: Recipes]]
[[Category: Pork]]

Grilled Pork Loin Chops with Teriyaki-esque sauce

2019-11-04T00:11:26Z

10.10.10.206: Created page with "==Ingredients== #2 cloves garlic, minced #2 tablespoons brown sugar #3 tablespoons honey #3 tablespoons soy sauce #3 tablespoons Worcestershire sauce #2 teaspoons ketchup..."

==Ingredients==
#2 cloves garlic, minced
#2 tablespoons brown sugar
#3 tablespoons honey
#3 tablespoons soy sauce
#3 tablespoons Worcestershire sauce
#2 teaspoons ketchup
#1/2 teaspoon ground ginger
#1/2 teaspoon onion powder
#1/4 teaspoon ground cinnamon
#1/8 teaspoon cayenne pepper
#2 (6 ounce) thick-cut boneless pork loin chops

==Instructions==
#Mix the garlic, brown sugar, honey, soy sauce, Worcestershire sauce, ketchup, ginger, onion powder, cinnamon, and cayenne pepper together in a bowl. Pour half the mixture into a large plastic zipper bag, and place the pork chops into the marinade. Squeeze the air out of the bag, and seal the bag. Refrigerate 4 to 8 hours, turning occasionally. Refrigerate remaining marinade in the bowl.
#Preheat an outdoor grill for medium heat, and lightly oil the grate.
#Remove the pork chops from the plastic bag, and shake excess droplets of liquid from the chops. Discard the marinade from the plastic bag. Grill chops on the preheated grill, basting with the reserved marinade until meat is browned, no longer pink inside, and shows good grill marks, 8 to 10 minutes per side. A meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).
#Pour remaining reserved marinade into a saucepan over medium heat, bring to a boil, and reduce heat to a simmer. Cook the marinade until slightly thickened, about 5 minutes, stirring constantly; serve sauce with chops.

[[Category: Recipes]]
[[Category: Pork]]

Caramel Apple Coffee Cake

2019-11-04T00:05:52Z

10.10.10.206:

=Ingredients=
*2 tablespoons butter
*3 cups peeled and sliced Granny Smith apples (about 3 large)
*[[#Streusel | Streusel Topping]]
*[[#Caramel | Caramel Sauce]]
*1/2 cup butter, softened
*1 cup sugar
*2 large egg
*2 cups all-purpose flour
*2 teaspoons baking powder
*1/2 teaspoon salt
*2/3 cup milk
*2 teaspoons vanilla extract

=Instructions=
#Preheat oven to 350°. Melt 2 Tbsp. butter in a large skillet over medium-high heat; add apples; sauté 5 minutes or until softened. Remove from heat; cool completely (about 30 minutes).
#Meanwhile, prepare Streusel Topping and Caramel Sauce. Reserve 1/2 cup Caramel Sauce for another use.
#Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
#Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Pour batter into a greased and floured shiny 9-inch springform pan; top with apples. Drizzle with 1/2 cup Caramel Sauce; sprinkle with Streusel Topping.
#Bake at 350° for 45 minutes. Cover loosely with aluminum foil to prevent excessive browning; bake 25 to 30 minutes or until center is set. (A wooden pick will not come out clean.) Cool in pan on a wire rack 30 minutes; remove sides of pan. Cool completely on wire rack (about 1 1/2 hours). Drizzle with 1/2 cup Caramel Sauce.

==Streusel==
*1 1/2 cups all-purpose flour
*1/2 cup chopped pecans
*1/2 cup butter, melted
*1/2 cup firmly packed light brown sugar
*1/4 cup granulated sugar
*1 1/2 teaspoons ground cinnamon
*1/4 teaspoon salt

#Stir together flour, pecans, melted butter, brown sugar, granulated sugar, cinnamon, and salt until blended.
#Let stand 30 minutes or until firm enough to crumble into small pieces.

==Caramel==
*1 cup firmly packed light brown sugar
*1/2 cup butter
*1/4 cup whipping cream
*1/4 cup honey

#Bring brown sugar, butter, whipping cream, and honey to a boil in a medium saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes.
#Remove from heat, and cool 15 minutes before serving.
#Store in an airtight container in refrigerator up to 1 week.

To reheat, microwave at HIGH 10 to 15 seconds or just until warm; stir until smooth.

[[Category: Recipes]]
[[Category: Breakfast]]

Lemon Ricotta Pancakes

2019-11-04T00:00:50Z

10.10.10.206: Created page with "==Ingredients== *5 tablespoons unsalted butter, plus more for coating the frying pan and serving *1 cup whole milk *1 1/4 cups all-purpose flour *1 1/2 teaspoons baking powder..."

==Ingredients==
*5 tablespoons unsalted butter, plus more for coating the frying pan and serving
*1 cup whole milk
*1 1/4 cups all-purpose flour
*1 1/2 teaspoons baking powder
*1 teaspoon fine salt
*3 large eggs, yolks and whites separated
*2 tablespoons granulated sugar
*1 tablespoon packed finely grated lemon zest (from about 2 to 3 medium lemons)
*1/2 teaspoon vanilla extract
*3/4 cup whole-milk ricotta cheese
*Powdered sugar, fruit, or maple syrup, for serving (optional)

==Instructions==
#Place butter and milk in a small saucepan over medium-low heat, stirring occasionally until butter has melted; remove from heat and let cool slightly.
#In a medium bowl, sift together flour, baking powder, and 1/2 teaspoon of the salt; set aside.
#Place egg yolks, 1 tablespoon of the sugar, lemon zest, and vanilla in a large bowl and whisk to combine. Whisk in a quarter of the milk-butter mixture (this will temper the eggs and prevent them from curdling), then whisk in the remaining milk-butter mixture until smooth.
#Add the reserved flour mixture and stir with a rubber spatula until just combined (do not overmix); set aside.
#In a medium bowl, whisk egg whites to soft peaks (they should bend like soft-serve ice cream; make sure the bowl and whisk are perfectly clean with no traces of grease, or the whites will not whip properly). Halfway through whisking them, sprinkle in the remaining 1 tablespoon sugar and 1/2 teaspoon salt. Using the rubber spatula, fold the whites into the reserved batter until just combined.
#Gently fold the ricotta into the batter, being careful not to break down the texture of the cheese (the batter will be lumpy and streaked with ricotta); set aside.
#Heat a large nonstick frying pan, griddle, or seasoned cast iron skillet over medium heat until hot, about 4 minutes. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use.
#Lightly coat the pan’s surface with butter, then use a 1/4-cup measure to scoop the batter into the pan. Cook until bubbles form on top of the pancakes, about 4 to 5 minutes. Flip and cook the other side until the bottoms are golden brown, about 1 to 2 minutes more. Repeat with the remaining batter. Serve immediately with powdered sugar, fruit, butter, or maple syrup.

[[Category: Recipes]]
[[Category: Breakfast]]

Cream of Chicken and Gnocchi Soup

2019-11-03T23:57:32Z

10.10.10.206: Created page with "==Ingredients== *1/2 cup butter *3/4 cup finely chopped onion *3/4 cup finely chopped celery *1/2 cup finely grated carrot *1 1/2 teaspoons minced garlic *1/3 cup all-purpose..."

==Ingredients==
*1/2 cup butter
*3/4 cup finely chopped onion
*3/4 cup finely chopped celery
*1/2 cup finely grated carrot
*1 1/2 teaspoons minced garlic
*1/3 cup all-purpose flour
*4 cups chicken broth
*3/4 cup half-and-half
*3/4 cup milk
*1 (16 ounce) package potato gnocchi
*1 1/2 cups chopped cooked chicken
*3/4 cup shredded fresh spinach
*1/2 teaspoon dried rosemary
*1/2 teaspoon salt
*1/4 teaspoon ground black pepper
*1/4 teaspoon nutmeg

==Directions==
#Melt butter in a large, heavy saucepan over medium heat; cook and stir onion, celery, carrot, and garlic until softened, 5 to 10 minutes.
#Stir flour into vegetable mixture; cook and stir until vegetables are evenly coated and flour is fragrant, 3 to 4 minutes.
#Pour chicken broth, half-and-half, and milk over vegetable mixture; cook and stir until mixture thickens and comes to a boil, about 5 minutes.
#Reduce heat and stir gnocchi, chicken, and spinach into broth mixture; season with rosemary, salt, black pepper, and nutmeg.
#Cook soup over low heat until gnocchi become tender, 8 to 10 minutes.

[[Category: Recipes]]
[[Category: Soup]]
[[Category: Chicken]]