6 tablespoons Dutch Processed Cocoa4 tablespoons sugarPinch salt1 cup water3 cups milk (1% or 2% - not skim)1 teaspoon vanilla¼ cup half & half or heavy
cream
To make for future use, blend cocoa,
sugar, and salt together into a bulk mix prior to use and store in an
air-tight container.
In heavy saucepan, whisk together bulk
mix or cocoa, sugar and salt with water over low heat until smooth
and heat, whisking constantly, for 2 minutes, making sure whisk gets
into the edges of the pan. Add milk and increase heat to medium low.
Cook stirring occasionally with whisk until steam rises from the
surface and tiny bubbles form around the edge of the pan –
approximately 12 to 15 minutes. Do not boil. Add vanilla and
half & half/cream and blend. For foamy cocoa, beat mixture with
hand mixer or blend until foamy. Top with whipped cream, marshmallow
cream, or marshmallows. Insert a cinnamon stick if desired.
Variation – use Mexican vanilla for a
hint of cinnamon
PEANUT
BRITTLE
Grandma
1 cup
sugar ½
cup corn syrup ½
cup water 1 cup
raw peanuts 1 teaspoon
butter ½
teaspoon vanilla 1 teaspoon
baking soda
Butter
heavy-duty commercial grade jellyroll pan and set aside. Butter
laminate countertop, marble, granite or equal surface in a 2’x4’
area minimum per batch of candy.
Mix
together syrup and water in a heavy-duty sauce pan then add sugar;
keep sugar away from the sides of the pan . Cook mixture to softball
stage - 235°
to 240°
on medium or just above. Slowly add peanuts stirring only until
mixed evenly. Continue cooking until mix reaches hard crack stage
and then begins to tan - 310°
to 315°.
Remove from fire and add butter, vanilla, and then soda. It is
important that these three ingredients are added in this order.
Vigorously stir mixture until butter is completely melted and poor
into buttered jelly-roll pan. Fan pan in an up and down motion
approximately 40 to 60 times or until candy begins to stabilize in
the center and moves in the pan as a single mass. Quickly invert pan
and “poor” candy onto the buttered surface and pull as thin as
possible using hands and butter knives. Allow to cool completely
loosening candy from the surface once during cooling. Store in
airtight container.
CASHEW
BRITTLE
Substitute
cashews for peanuts 1 for 1. Stir to mix and break up clusters.
Stir occasionally until hard crack and finish like above.
Winter Morning Breakfast
Strata (Casserole)
6 slices bread 16 ounces pork
sausage, medium hot or hot, cooked drained, & crumbled 4 to 5
Baby Bella mushrooms, cleaned and thinly sliced ¾ cup
broccoli, broken into small florets 1 cups chopped green onions
(green part only)
1/2 stick butter or margarine 6 large
eggs, lightly beaten 1/2 pound ricotta cheese, park skim, at room
temperature 1 cups light cream
1 cup milk 1/2 teaspoon salt
1/2 teaspoon pepper 1/4 cup
all-purpose flour 1 tablespoon baking powder 1 1/4 tsps brown
sugar 1/2 tsp dry mustard 1/2 tsp Worcestershire sauce 1/8
tsp cayenne pepper
1 cup grated Monterey Jack cheese1
cup grated sharp Cheddar cheese1/2 cup parmesan cheese
Spray grease or butter sides and bottom
of 9”x13” pan or 3-mini 8”x 4” loaf pans and set aside. Chop
onion greens, broccoli florets, and mushrooms. Brown onions and
broccoli in 1/2 stick butter and set aside to cool. Brown meat, last
4 to 5 minutes of cooking time, add mushrooms – drain & cool
mixture then add vegetables. In large bowl, mix cream, milk and
ricotta until blended. Whisk in flour, baking powder and salt. Add
beaten eggs, sugar, mustard, Worcestershire, salt and peppers and
whisk until thoroughly mixed. Finally mix in Monterey Jack cheese.
Place 2 slices of bread in the bottom
of each individual pan or cover bottom of large pan. Pour
meat/vegetable mixture on top of bread. Pour egg, cheese, and milk
mixture over all ingredients – split into 3 equal amounts for small
pans. Top with Cheddar and Parmesan cheese and add cayenne pepper to
taste. Cover and refrigerate overnight.
In the morning, preheat oven to 350°.
Bake large Strata for 40 - 50 minutes / smaller separate strata for
30 -35 minutes or until most of the casserole is set and knife in
center comes out clean. Cut into squares or slices.
MIKE’S
PANCAKES
2 cups
flour
2 ½ teaspoons baking powder
6 tablespoons brown sugar
½ teaspoon cinnamon
1 teaspoon lemon zest
2 eggs
1 ¾ cups milk
4 tablespoons melted butter
berries or other add-ins as desired
Mix all together – batter will be
slightly lumpy. Cook on a lightly greased 375°
griddle
Basic Crab Cheesecake
Dan Blomgren of Cork and Barrel recommends a white Chardonnay to go with this. Also champagne - very nice.
This recipe is credited to Phyllis Murphy of Cambridge, Maryland, and was the Grand Prize Winner in the 1985 National Hard Crab Derby in Crisfield, Maryland.
Make cracker crust to line bottom of a 9-inch springform pan.
1 c. crushed Ritz crackers3 T melted butter
Bake 10 minutes at 350 degrees F. Set aside to cool. Set oven to 325 degrees F.
To make filling, use electric mixer to beat until fluffy:
16 oz. cream cheese3 medium eggs1/2 c. sour cream
Add to the mixture:
1 t. fresh lemon juice2 t. grated onion1/2 t. Old Bay seasoning1 drop Tabasco sauce1/8 t freshly ground black pepper
Stir in 1 c. backfin crab meat. Pick it over well, shredding it while removing the shell. Mix well. Pour into cooled crust. Bake 50 minutes at 325 F until cake is set.
Remove from oven. Run knife around edge of cake, loosening it from side of pan. Cool on wire rack. Remove sides of pan. Spread the cake with 1.2 c sour cream.
This cake is a versatile dish. Serve it warm for brunch to six people. When cold, serve it with crackers as a canape to 12 or more.
If you want a sauce with this, try a pesto sauce.
EISENHOWER
CHOCOLATE FUDGE
In a thick-bottomed pan, bring
ingredients to a boil; boil 6-minutes:
4.5-cups sugar Pinch salt 2-tablespoons
butter 1-tall can evaporated milk
In large bowl combine the following:
12-ounces
semisweet chocolate 12-ounces German sweet chocolate broken
into small bits 1-jar marshmallow cream Up to 2-cups chopped walnuts or roasted
pecans 2-teaspoons vanilla
Pour boiling mixture over remaining
ingredients in bowl. Beat until all chocolate is melted and mixture
begins to lose its gloss. Pour in well-buttered pan. Store
tightly wrapped.
NEW
FASHION CHOCOLATE FUDGE
In a thick-bottomed pan, bring the
following ingredients to a boil and cook approximately 5 minutes
until the mixture reaches 234°. Stir the ingredients when first
mixing and occasionally until mixture boils. Scrape the sides of the
pan to wash any sugar crystals back into the mix. Do not overcook or
the fudge will be stiff and grainy.
2 cups sugar
Pinch salt
½
stick butter
1 small 7 ounce
can evaporated milk
In large bowl combine the following:
2
cups milk, semisweet, or bittersweet chocolate (the better the
chocolate, the better the fudge!)
1 ¾ cup
mini marshmallows, loosely packed
Up to 1-cup
chopped roasted walnuts or roasted pecans
1 ½
teaspoons vanilla
½ stick
butter
Pour boiling mixture over remaining
ingredients in bowl. Beat until all chocolate is melted and mixture
begins to lose its gloss. Pour in well-buttered pan. To make it
easier to remove, you can line the pan with plastic wrap brushed with
melted butter. When cooled, remove and cut fudge. Store tightly
wrapped.
Aunt Vera's Chili Cheese Log
Dan Blomgren recommends the Verdi Raspberry Sparkletini to go with this cheese log. 3 oz. cream cheese2 c. shredded sharp cheddar cheese1 T. lemon juice1/4 t. garlic powderdash of pepper1/4 c. finely chopped nuts
Soften cheese. Combine with lemon juice, garlic powder, and pepper. Beat in mixer until fluffy. Fold in nuts. Shape into roll and roll in:
1 1/2 t. chili powder1 1/2 t. paprika
Wrap tightly and chill thoroughly.
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