3 lbs. Sweet Potatoes
1 - 14 oz can Eagle Brand milk (or sweetened condensed milk)
2 - Eggs
1 - Stick Butter (real butter)
1 tsp real Vanilla
1/2 tsp Nutmeg
1/2 tsp Ginger
1/2 tsp Cinnamon
1/8 tsp Cloves
2 pie Crusts
Peel potatoes and cut in small chunks. Boil until tender. Drain. Preheat oven to 350 degrees. Put boiled
potatoes in bowl and mash until desired consistency. Add butter, eggs, and Eagle Brand Milk. Stir until
blended well. Add vanilla and all spices and stir. Pour into pie shells. Bake 45-50 minutes
until toothpick inserted in middle of pie comes out clean. I usually put aluminum foil on my oven rack
and place pies directly on the foil. Cook in the middle rack of oven. I cook both pies at the same time.
Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Friday, October 30, 2009
Tuesday, March 3, 2009
Garlic Man's Cookies....YUMMY!
Oatmeal / Chocolate Chip Cookies
The challenge: When we considered doing a story on oatmeal cookies, the first place we went was the back of the Quaker Oats box, and the cookies the Quaker recipe produced were very good. Nonetheless, we wanted something more—more chewy, more moist, and more substantial. We were after a big, moist, chewy cookie with lots of real oat flavor.
The solution: After literally months of testing, our final recipe was in fact still very close to the Quaker Oats recipe that had gotten us started, but we had discovered four simple changes that made a significant difference in the end result. First, we substituted baking powder for baking soda. The baking powder gave the dough more lift, which in turn made the cookies less dense and a bit chewier. Second, we eliminated the cinnamon recommended not only in the Quaker Oats recipe but in lots of other recipes. By taking away the cinnamon, we revealed more oat flavor. Third, we made our cookies really big, doubling the amount of dough most recipes recommend dropping onto the cookie sheet. We had learned that small cookies tend to be dry; by increasing size, we got more moisture and more chewiness. Fourth, we increased the sugar in our cookies, and this made a huge difference in terms of texture and moistness. Sugar makes baked goods both more tender and more moist because it helps the end product retain water during baking. In addition, by encouraging exterior browning, sugar promotes crispness. In the end, we had gotten even more out of our new oatmeal cookie recipe than we’d hoped for.
BIG CHEWY OATMEAL-RAISIN COOKIES
Makes 16 to 20 large cookies
If you prefer a less sweet cookie, you can reduce the white sugar by one-quarter cup, but you will lose some crispness. Do not overbake these cookies. The edges should be brown but the rest of the cookie should still be very light in color. Parchment makes for easy cookie removal and cleanup, but it’s not a necessity. If you don’t use parchment, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack.
2 sticks (1/2 pound) unsalted butter, softened but still firm
1 cup light brown sugar
1 cup granulated sugar
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon freshly grated nutmeg
3 cups rolled oats
1 1/2 cups raisins (optional)
1. Adjust oven racks to low and middle positions; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.
2. Mix flour, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and optional raisins.
3. Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment paper–covered, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.
Here are some variations. (We all like some variety in our lives, don’t we?)
GINGER OATMEAL COOKIES
Omit raisins and add 3/4 teaspoon ground ginger.
CHOCOLATE CHIP OATMEAL COOKIES
Substitute 1 1/2 cups semisweet chocolate chips for the raisins.
NUT OATMEAL COOKIES
Omit raisins, decrease flour to 1 1/3 cups, and add 1/4 cup ground almonds and 1 cup walnut pieces along with oats. Almonds can be ground in food processor or blender.
ORANGE AND ALMOND OATMEAL COOKIES
Omit raisins and add 2 tablespoons minced orange zest (remove zest with peeler, being careful to leave behind any white pith) and 1 cup toasted chopped almonds (toast almonds in 350-degree oven for 5 minutes) along with oats.
The challenge: When we considered doing a story on oatmeal cookies, the first place we went was the back of the Quaker Oats box, and the cookies the Quaker recipe produced were very good. Nonetheless, we wanted something more—more chewy, more moist, and more substantial. We were after a big, moist, chewy cookie with lots of real oat flavor.
The solution: After literally months of testing, our final recipe was in fact still very close to the Quaker Oats recipe that had gotten us started, but we had discovered four simple changes that made a significant difference in the end result. First, we substituted baking powder for baking soda. The baking powder gave the dough more lift, which in turn made the cookies less dense and a bit chewier. Second, we eliminated the cinnamon recommended not only in the Quaker Oats recipe but in lots of other recipes. By taking away the cinnamon, we revealed more oat flavor. Third, we made our cookies really big, doubling the amount of dough most recipes recommend dropping onto the cookie sheet. We had learned that small cookies tend to be dry; by increasing size, we got more moisture and more chewiness. Fourth, we increased the sugar in our cookies, and this made a huge difference in terms of texture and moistness. Sugar makes baked goods both more tender and more moist because it helps the end product retain water during baking. In addition, by encouraging exterior browning, sugar promotes crispness. In the end, we had gotten even more out of our new oatmeal cookie recipe than we’d hoped for.
BIG CHEWY OATMEAL-RAISIN COOKIES
Makes 16 to 20 large cookies
If you prefer a less sweet cookie, you can reduce the white sugar by one-quarter cup, but you will lose some crispness. Do not overbake these cookies. The edges should be brown but the rest of the cookie should still be very light in color. Parchment makes for easy cookie removal and cleanup, but it’s not a necessity. If you don’t use parchment, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack.
2 sticks (1/2 pound) unsalted butter, softened but still firm
1 cup light brown sugar
1 cup granulated sugar
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon freshly grated nutmeg
3 cups rolled oats
1 1/2 cups raisins (optional)
1. Adjust oven racks to low and middle positions; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.
2. Mix flour, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and optional raisins.
3. Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment paper–covered, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.
Here are some variations. (We all like some variety in our lives, don’t we?)
GINGER OATMEAL COOKIES
Omit raisins and add 3/4 teaspoon ground ginger.
CHOCOLATE CHIP OATMEAL COOKIES
Substitute 1 1/2 cups semisweet chocolate chips for the raisins.
NUT OATMEAL COOKIES
Omit raisins, decrease flour to 1 1/3 cups, and add 1/4 cup ground almonds and 1 cup walnut pieces along with oats. Almonds can be ground in food processor or blender.
ORANGE AND ALMOND OATMEAL COOKIES
Omit raisins and add 2 tablespoons minced orange zest (remove zest with peeler, being careful to leave behind any white pith) and 1 cup toasted chopped almonds (toast almonds in 350-degree oven for 5 minutes) along with oats.
Wednesday, November 19, 2008
OMG Pound Cake!!
EASY EGG NOG POUND CAKE
1 (18 1/4 oz) package yellow cake mix
1 (4 serving size) package instant vanilla flavor pudding mix
3/4 cup Borden Egg Nog
3/4 cup vegetable oil
4 eggs
1/2 teaspoon ground nutmeg
Confectioners’ sugar (optional)
Preheat oven to 350 degrees. In large mixing bowl, combine cake mix, pudding mix, Borden Egg Nog and oil; beat on low speed until moistened. Add eggs and nutmeg; beat on medium-high speed 4 minutes. Pour into greased and floured 10” fluted or tube pan. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Sprinkle with confectioners’ sugar, if desired. Makes one (10”) cake.
1 (18 1/4 oz) package yellow cake mix
1 (4 serving size) package instant vanilla flavor pudding mix
3/4 cup Borden Egg Nog
3/4 cup vegetable oil
4 eggs
1/2 teaspoon ground nutmeg
Confectioners’ sugar (optional)
Preheat oven to 350 degrees. In large mixing bowl, combine cake mix, pudding mix, Borden Egg Nog and oil; beat on low speed until moistened. Add eggs and nutmeg; beat on medium-high speed 4 minutes. Pour into greased and floured 10” fluted or tube pan. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Sprinkle with confectioners’ sugar, if desired. Makes one (10”) cake.
Monday, November 17, 2008
Yummy!!
MARGARITA SLICES
1/2 cup butter (no substitutes)
1/2 cup granulated sugar
1/8 teaspoon baking soda
4 teaspoons tequila
2 teaspoons orange liqueur
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
3/4 cup finely chopped walnuts
lime peel
Few drops green food coloring
Green coarse decorating sugar
Beat butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and baking soda; beat till combined. Beat in tequila, liqueur, and vanilla. Beat in as much of the flour as you can with the mixer. Stir in remaining flour, walnuts, and lime peel with a wooden spoon. Stir in food coloring to make desired color.
Shape dough into a 6 inch long log. Roll log in coarse green sugar. Wrap in plastic wrap or waxed paper, and chill for 4 hours or till firm.
Cut dough into 1/4 inch slices; cut each slice in half crosswise. Place slices 1 inch apart on an ungreased cookie sheet. Bake in a 350 degree oven for 8 to 10 minutes or till edges are lightly browned. Transfer cookies to wire racks and cool. Makes about 48 cookies.
1/2 cup butter (no substitutes)
1/2 cup granulated sugar
1/8 teaspoon baking soda
4 teaspoons tequila
2 teaspoons orange liqueur
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
3/4 cup finely chopped walnuts
lime peel
Few drops green food coloring
Green coarse decorating sugar
Beat butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and baking soda; beat till combined. Beat in tequila, liqueur, and vanilla. Beat in as much of the flour as you can with the mixer. Stir in remaining flour, walnuts, and lime peel with a wooden spoon. Stir in food coloring to make desired color.
Shape dough into a 6 inch long log. Roll log in coarse green sugar. Wrap in plastic wrap or waxed paper, and chill for 4 hours or till firm.
Cut dough into 1/4 inch slices; cut each slice in half crosswise. Place slices 1 inch apart on an ungreased cookie sheet. Bake in a 350 degree oven for 8 to 10 minutes or till edges are lightly browned. Transfer cookies to wire racks and cool. Makes about 48 cookies.
Thursday, November 6, 2008
YUMMY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
LASAGNA SWIRLS (VEGETARIAN LASAGNA)
8 uncooked lasagna noodles
2 cloves garlic
1 10 oz package frozen chopped spinach, thawed & moisture squeezed out
2 tablespoon salad oil
1 large. onion, chopped
1 15 oz. can tomato sauce
1 cup grated Parmesan cheese
1 teaspoon sugar
1 1/3 cups ricotta cheese
1/2 teaspoon each salt and pepper
1/2 teaspoon crumbled basil and oregano leaves
1/4 teaspoon ground nutmeg
Cook noodles; rinse with cold water and drain. Mix together spinach, 3/4 c. Parmesan (reserving 1/4 cup), ricotta, salt, 1/4 teaspoon pepper and nutmeg. Spread 1/3 cup cheese mixture along length of noodle. Roll up and stand on end in greased 7-8" casserole dish. Sauté garlic and onion in oil over medium heat until limp. Add rest of ingredients (except Parmesan cheese) and simmer uncovered for 5 minutes. Pour over noodles, cover and refrigerate if made ahead. Bake, covered, in 350 degree oven until rolls are heated through (30 minutes - 50 to 60 minutes if cold). Remove from oven and sprinkle with remaining 1/4 cup Parmesan.
Note: Dish can also be made as layered casserole. Increase noodles to 10.
8 uncooked lasagna noodles
2 cloves garlic
1 10 oz package frozen chopped spinach, thawed & moisture squeezed out
2 tablespoon salad oil
1 large. onion, chopped
1 15 oz. can tomato sauce
1 cup grated Parmesan cheese
1 teaspoon sugar
1 1/3 cups ricotta cheese
1/2 teaspoon each salt and pepper
1/2 teaspoon crumbled basil and oregano leaves
1/4 teaspoon ground nutmeg
Cook noodles; rinse with cold water and drain. Mix together spinach, 3/4 c. Parmesan (reserving 1/4 cup), ricotta, salt, 1/4 teaspoon pepper and nutmeg. Spread 1/3 cup cheese mixture along length of noodle. Roll up and stand on end in greased 7-8" casserole dish. Sauté garlic and onion in oil over medium heat until limp. Add rest of ingredients (except Parmesan cheese) and simmer uncovered for 5 minutes. Pour over noodles, cover and refrigerate if made ahead. Bake, covered, in 350 degree oven until rolls are heated through (30 minutes - 50 to 60 minutes if cold). Remove from oven and sprinkle with remaining 1/4 cup Parmesan.
Note: Dish can also be made as layered casserole. Increase noodles to 10.
Monday, October 27, 2008
OH, Yummy!!!
GEYSER PEAK CRAB QUICHE BITES
4 small scallions or shallots
2 tablespoon butter
1 lb crab meat (l large crab)
1/2 cup Geyser Peak Johannisberg Riesling(or other Riesling)
6 large eggs
2 1/2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
10 ounces Swiss cheese, grated
Phyllo sheets - l/2 pack
Melted butter
Heat oven to 350 degrees. Chop, then sauté scallions for 2 minutes in large fry pan. Add crab to 1/4 cup Riesling. Simmer on low 5 minutes until liquid is absorbed. Whip eggs, milk, salt and pepper until well-blended, then add crab mixture. Set aside.
Cut phyllo into 3" x 3" squares. Working quickly, butter one square, add another and butter that square, add a third and butter that square. Turn the three sheets over and press into l 3/4" mini muffin pan cup. Repeat. Once all the cups have been filled, spoon some of the crab, cheese and liquid into each cup. Bake in 350 degree oven for 20 minutes. Let cool, then remove from cups.
Tips on working with phyllo: spread waxed paper over your work service. Dampen a kitchen towel so that it is slightly moist, not wet. Unroll phyllo, then place it on waxed paper. Cover thoroughly with another sheet of waxed paper, then place dampened towel on top of second sheet of waxed paper. Have butter for brushing phyllo melted and ready to be used. For this recipe, cut the squares of phyllo but keep them under the waxed paper and towel, taking out only what you can work with at one time. Start with one square, then increase as you can to do more at one time.
BLACK BOTTOM CHEESECAKES
l 8 oz pkg. cream cheese
l teaspoon baking soda
1/3 cup sugar
1/2 teaspoon salt
l egg beaten with 1/8 teaspoon salt
l cup water
l c. chocolate chips
1/3 cup oil
l l/2 c. flour
l tablespoon vinegar
l cup sugar
l teaspoon vanilla
l/4 cup cocoa
Mix cream cheese, sugar, egg and salt with electric mixer. Stir in chips. Whip flour, sugar, cocoa, soda, salt, water, oil, vinegar and vanilla until creamy. In petit-four pans, put liners. Fill each cup l/2 full with chocolate mixture, top with cream cheese mixture. Bake at 350 degrees for 15 minutes, then remove to cooling rack.
Betty’s Chocolate Balls
2 l/2 cups graham cracker crumbs
l lb. powdered sugar
2 sticks margarine (don’t substitute butter or lard)
l l2 oz. jar extra crunchy peanut butter
7 oz coconut (optional)
Melting chocolate for coating
Melt margarine and peanut butter in microwavable container, using 30 second blasts. Add sugar and graham cracker crumbs (and coconut if desired). Use hands to mix ingredients.
Make small balls (good bite size ones), let cool. (Note: at this stage, you can pack balls in layers of waxed paper and freeze them in an airtight container).
Thaw balls if frozen. Melt chocolate in microwave. Lay out a strip of waxed paper to put dipped balls on. Dip balls in melted chocolate. Place on wax paper to dry. When dry, pack in airtight container. Ok to make 30 days ahead.
4 small scallions or shallots
2 tablespoon butter
1 lb crab meat (l large crab)
1/2 cup Geyser Peak Johannisberg Riesling(or other Riesling)
6 large eggs
2 1/2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
10 ounces Swiss cheese, grated
Phyllo sheets - l/2 pack
Melted butter
Heat oven to 350 degrees. Chop, then sauté scallions for 2 minutes in large fry pan. Add crab to 1/4 cup Riesling. Simmer on low 5 minutes until liquid is absorbed. Whip eggs, milk, salt and pepper until well-blended, then add crab mixture. Set aside.
Cut phyllo into 3" x 3" squares. Working quickly, butter one square, add another and butter that square, add a third and butter that square. Turn the three sheets over and press into l 3/4" mini muffin pan cup. Repeat. Once all the cups have been filled, spoon some of the crab, cheese and liquid into each cup. Bake in 350 degree oven for 20 minutes. Let cool, then remove from cups.
Tips on working with phyllo: spread waxed paper over your work service. Dampen a kitchen towel so that it is slightly moist, not wet. Unroll phyllo, then place it on waxed paper. Cover thoroughly with another sheet of waxed paper, then place dampened towel on top of second sheet of waxed paper. Have butter for brushing phyllo melted and ready to be used. For this recipe, cut the squares of phyllo but keep them under the waxed paper and towel, taking out only what you can work with at one time. Start with one square, then increase as you can to do more at one time.
BLACK BOTTOM CHEESECAKES
l 8 oz pkg. cream cheese
l teaspoon baking soda
1/3 cup sugar
1/2 teaspoon salt
l egg beaten with 1/8 teaspoon salt
l cup water
l c. chocolate chips
1/3 cup oil
l l/2 c. flour
l tablespoon vinegar
l cup sugar
l teaspoon vanilla
l/4 cup cocoa
Mix cream cheese, sugar, egg and salt with electric mixer. Stir in chips. Whip flour, sugar, cocoa, soda, salt, water, oil, vinegar and vanilla until creamy. In petit-four pans, put liners. Fill each cup l/2 full with chocolate mixture, top with cream cheese mixture. Bake at 350 degrees for 15 minutes, then remove to cooling rack.
Betty’s Chocolate Balls
2 l/2 cups graham cracker crumbs
l lb. powdered sugar
2 sticks margarine (don’t substitute butter or lard)
l l2 oz. jar extra crunchy peanut butter
7 oz coconut (optional)
Melting chocolate for coating
Melt margarine and peanut butter in microwavable container, using 30 second blasts. Add sugar and graham cracker crumbs (and coconut if desired). Use hands to mix ingredients.
Make small balls (good bite size ones), let cool. (Note: at this stage, you can pack balls in layers of waxed paper and freeze them in an airtight container).
Thaw balls if frozen. Melt chocolate in microwave. Lay out a strip of waxed paper to put dipped balls on. Dip balls in melted chocolate. Place on wax paper to dry. When dry, pack in airtight container. Ok to make 30 days ahead.
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