Wednesday, July 6, 2016

Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

For Pancakes
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten
(OR use a boxed pancake batter)

Cinnamon Filling
1/2 cup butter, melted
3/4 cup packed brown sugar
1 Tablespoon ground cinnamon
Cream Cheese Glaze
4 Tablespoons butter
2 ounces cream cheese
1 1/4 cups powdered sugar
1 teaspoon vanilla extract

Instructions
Prepare Cinnamon Filling first: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.

Prepare Pancake batter: In a medium bowl whisk together flour, baking powder and salt. Whisk in milk, oil and egg just until batter is moistened. (a few small lumps are fine)

Prepare Cream Cheese glaze: In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.

Heat a large skillet or griddle over medium-low heat. Spray with non-stick cooking spray. Scoop about 1/2 cup of pancake batter onto the skillet. Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more. Transfer pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.

When ready to serve, spoon warmed cream cheese glaze on top of each pancake. Enjoy!

From: life in the lofthouse http://life-in-the-lofthouse.com/

Four-Cheese Manicotti

Four-Cheese Manicotti 

 Prep Time: 45 mins Total Time: 1 hr 10 mins Yield: 8 manicotti

 INGREDIENTS
3 tablespoons oil
2 teaspoons fresh garlic
1 1/2 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese, divided ( can use a bit more)
4 ounces cream cheese, softened
1/3 cup grated parmesan cheese ( can use more)
 1 teaspoon italian seasoning salt ( to taste I use seasoned salt)
 1/2-1 teaspoon fresh ground black pepper ( or to taste)
 8 manicotti, cooked and drained ( you might use more shells so I would cook 10)
 4 -6 cups marinara sauce
 1/4 cup parmesan cheese ( or to taste)
mozzarella cheese, for topping ( any amount desired)

DIRECTIONS Set oven to 350 degrees F. Butter a 13 x 9-inch baking dish. In a mixing bowl combine the ricotta cheese, 1-1/2 cup mozza cheese, cream cheese, 6 tablespoons Parmesan cheese,fresh garlic, Italian seasoning; beat with a wooden spoon until smooth and well combined. Season with white salt or seasoned salt and black pepper to taste. Spoon into cooked and cooled manicotti shells. Pour half of the pasta sauce into the prepared baking dish. Arrange shells over sauce (at this point you may cover and refrigerate for up to 24 hours, or continue with the recipe as follows). Top with the remaining sauce, use a spoon to spread the sauce over the shells (the sauce does not have to cover the shells completely). Sprinkle about 1/4 cup Parmesan cheese (or to taste) over the sauce. Cover and bake for 25 minutes. Uncover and top with mozzarella cheese (any amount desired). Bake 5 mins longer, or until cheese is melted. Let stand 10 mins before serving.

Wednesday, December 21, 2011

J Alexanders Macaroni and Cheese

J Alexanders Macaroni and Cheese

Found somewhere on the internet, but do not remember where!!
Serving Size: 4

2 cups (8 ounces) elbow macaroni** good italian pasta**
3 tablespoons butter -- divided plus extra for greasing pan
2 tablespoons flour
2 cups Heavy cream
1/2 onion -- minced
1 bay leaf
1/4 teaspoon paprika
2 1/4 cups grated gruyere cheese
Freshly ground black pepper
1/2 cup fresh bread crumbs**Panko are best**

Bring 6 cups water and 1 1/2 teaspoons salt to rolling boil in medium
saucepan. Add macaroni and cook until just tender, 8 to 10 minutes.
Drain and put in large bowl. Melt 2 tablespoons butter in large
saucepan over medium-low heat. Whisk in flour and cook, whisking
constantly, 3 minutes. Gradually whisk in milk. Stir in onion, bay
leaf and paprika. Simmer gently, stirring often, 15 minutes. Remove
from heat and stir in 1 1/2 cups cheese. Season to taste with salt
and pepper. Remove bay leaf. Stir in macaroni. Pour half of mixture
into greased, deep 1 1/2-quart baking dish and sprinkle with half of
remaining cheese. Top with remaining macaroni and remaining cheese.
Melt remaining 1 tablespoon butter in small skillet over medium heat.
Add bread crumbs and toss to coat. Sprinkle buttered crumbs over top
of macaroni. Bake at 350: F. until bread crumbs are lightly browned,
about 30 minutes. Let stand 5 minutes before serving.

Thursday, December 15, 2011

Maraschino Cherries Homemade

Yum Yum... can't wait to try theses :)

Maraschino Cherries
From http://www.hiphipgingin.com/?s=maraschino

Sugar
Fresh cherries of your choice (marascas are the best choice but very hard to find)
Luxardo Maraschino Liqueur
Small Jar



Choose the best cherries from your batch, enough to fit tightly into your chosen jar (no need to buy a special jar. Remove the stems and pit the cherries. Pack into the jar and add sugar. The amount of sugar is up to you, depending on how sweet you like your cherries. Close the lid tightly and refrigerate for one full day.



The following day add enough Luxardo Maraschino Liqueur to fully cover the cherries. Cover, shake, and marinate in refrigerator for one week, give or take a day or two.

Pop one of these homemade Maraschino cherries in your next Manhattan and become a cocktail hero, extra points if you serve them to a cocktail party crowd.

Enjoy!

Sunday, December 11, 2011

Snickers Salad

Snickers Salad
From FOOD.COM

Prep Time: 15 minsTotal Time: 1 hrs 30 mins Servings: 8
Ingredients
1 (8 ounce) packages cream cheese, softened
1 cup powdered sugar
1 (12 ounce) containers Cool Whip, thawed
6 Snickers candy bars
4 -6 granny smith apples
Directions
Mix cream cheese and powdered sugar until thoroughly blended.
Fold in Cool Whip.
Cut Snickers into bite size chunks and add to cream cheese mixture.
Chop the apples into chunks and stir.
Chill 1 hour before serving.
Chilling for a long period of time (such as overnight) will result in liquid being released from the salad.

Tuesday, November 22, 2011

Peanut Butter Pie with Chocolate Honey Glaze with Pretzel Crust

Peanut Butter Pie with Chocolate Honey Glaze

The Pie of Emeril's Eye Contest Finalist
From the Kitchen of Marilee Simon

Servings: 6-8
Difficulty: Moderate
Cook Time: Over 120 min

Ingredients
Crust
1 1/4 cups pretzel crumbs, finely crushed
1/2 cups sugar
1 stick butter, melted

Pie
6 Reeses Cups (or more if you like)
1 pint whipping cream
1/2 cup powdered sugar
8 oz. cream cheese softened
1 cup creamy peanut butter
1 cup powdered sugar
6 tbsp. milk
2 tsp. vanilla
1/2 cup peanuts

Glaze
2 tbsp. peanut butter
4 tbsp. honey
chocolate syrup

Directions
Combine crust ingredients well and press into a 9" pie pan. Bake
for 6 to 8 minutes at 350 degrees. Remove and cool completely.

Make the Pie: Chop Reeses Cups and spread into cooled crust.

Whip cream until soft peaks form. Add powdered sugar and whip
until peaks are stiff. Set aside.

Peanut Butter Pie with Chocolate Honey Glaze - continued(page 2)
In large bowl, cream peanut butter and cream cheese. Add powdered
sugar and combine well. Add milk and vanilla and beat for one
minute on high speed.

Fold whipped cream into cream cheese mixture until completely
blended. Spoon into pie shell on top of Reeses Cups.

Garnish with peanuts or as desired. Pie must be refrigerated for
at least four hours before serving. Store leftovers in
refrigerator.

Make the Glaze: Combine peanut butter and honey until blended and
smooth. Add chocolate syrup until desired consistency. Serve over
individual pie slices.

Vanilla Extract

Ruth's Homemade Vanilla Extract- From recipezaar.com

60 days | 5 min prep
1 liter
• 50 g vanilla beans
• 1 liter vodka

In Ruth's own words:.
I use 50 grams of vanilla beans to 1 liter of vodka (45% alc/vol) to make mine.
Check the percentage of alc/vol printed on the bottle; there are many different strengths offered.
(By law, commercially sold pure vanilla extract must contain a minimum of 35% alcohol by volume).
Cut the vanilla beans into small pieces and drop into a bottle of vodka (pour a little vodka out first, as the vanilla beans will cause some displacement).
That's it!
Now you just have to wait for it to steep.
I'll tell you why I cut up the beans, rather than leaving them whole.
The power of the infusion comes from keeping the essential matter (in this case vanilla, which provides the 'essence') submerged in the liquid (in this case, vodka).
Vanilla beans are long and thin, and will stand up vertically in the bottle.
If you are making a small amount (less than a full bottle) the vodka level may not cover all the beans.
Even when using a full bottle of vodka, little by little this will be poured off as you use the extract, meaning the upper part of the (uncut) beans will quickly become exposed to the air.
The longer the beans steep totally submerged the stronger the flavor of the extract.
That is why I wrote that I pour off only a small amount at a time (enough to fill a 100 ml bottle- less than 4 ounces) and keep this on my spice shelf for regular use.
The remainder I leave in the vodka bottle to further infuse with flavor.
By cutting up the vanilla beans, the pieces will sink to the bottom of the bottle so even as I pour off the extract and the vodka level drops, the remainder continues to infuse as all of the vanilla bean pieces are submerged, and the extract continues to develop flavor.
Aside from this, cutting open the seed pods gives greater access (maximum contact) to the flavor cells.
Remember, you will need to filter the extract if the pods were cut--the seeds are very tiny (like ground poppy) so I recommend straining through something very fine, like coffee filter paper.
Okay, so now it has to steep for a couple of months.
It will get darker and darker over time; strain before using.
I strain and transfer a small amount into a small bottle for everyday use (allowing the original batch in the vodka bottle to further intensify in flavor).
Here's the fun part: the same vanilla beans may be reused to make more essence!
When the liter is all used up, I refill the vodka 50% of the original (using 500 cc or 1/2 liter of vodka) for the second infusion.
When that is used up I may go for a 3rd infusion, using 50% of the previous (this time 250 cc or 1/4 liter of vodka)-- as long as the color comes through the flavor will too.
You really cannot imagine how much flavor these beans contain!
I remember when I first read about doing a 2nd or 3rd infusion (using the same beans) I was skeptical, thinking that this was stretching things too far-- but when I tried it, I found that it really works!
As long as you see the color come through, the flavor will also be there.
As I explained, I cut the vodka in half for each successive infusion, compensating for depleted flavor by raising the concentration factor.
I have been making all my own vanilla extract for years using this method with excellent results.
Commercial vanilla extract is made from the lowest quality vanilla beans: rejects and broken pieces that cannot be sold in open market.
When making the extract yourself, however, you have control over the quality of the vanilla beans used.