Recipe from http://homecooking.about.com/cs/atozfoodindex/ht/creme_fraiche.htm
Creme Fraiche
1 cup whipping cream mixed with 2 tablespoons buttermilk.
Combine well in glass jar and cover.
Let stand at room temperature 12 to 24 hours
Stir well and refrigerate.
Use within 10 days.** If it s close to the 10 days, remove 2 tablespoons of the Creme fraiche and mix with one cup of whipping cream.. and repeat directions...
The more you make the better it gets...
Saturday, April 24, 2010
Orange Chipotle Truffles
Recipe is from http://www.fabulousfoods.com/recipes/article/111/19778
Orange Chipotle Truffles
Ingredients: 1 cup heavy cream
1 tablespoon sugar
1 tablespoon butter
1 teaspoon finely grated orange zest
1 teaspoon chipotle Chile powder
8 ounces semisweet or bittersweet chocolate, chopped evenly
1 tablespoon orange liqueur
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1/4 cup cocoa
2 tablespoons powdered sugar
1 teaspoon chipotle Chile powder Instructions: Makes Approximately 24 truffles
Heat the cream sugar, butter, orange zest and 1 teaspoon of Chile powder to a boil over medium-high heat. Be careful not to boil over. Remove from the heat and stir in the chocolate, liqueur, salt, and vanilla until smooth.
Pour into an 8-inch baking pan, cover loosely, and refrigerate until firm.
Combine the cocoa, powdered sugar, and additional teaspoon of Chile powder in a shallow bowl. In batches, scoop out teaspoon or tablespoon-size portions of the truffle mixture; roll them into balls and coat them with the truffle mixture. Set the balls on a baking sheet and refrigerate until firm. Store in an airtight container with the cocoa mixture in the refrigerator for up to 1 week, or freeze.
Orange Chipotle Truffles
Ingredients: 1 cup heavy cream
1 tablespoon sugar
1 tablespoon butter
1 teaspoon finely grated orange zest
1 teaspoon chipotle Chile powder
8 ounces semisweet or bittersweet chocolate, chopped evenly
1 tablespoon orange liqueur
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1/4 cup cocoa
2 tablespoons powdered sugar
1 teaspoon chipotle Chile powder Instructions: Makes Approximately 24 truffles
Heat the cream sugar, butter, orange zest and 1 teaspoon of Chile powder to a boil over medium-high heat. Be careful not to boil over. Remove from the heat and stir in the chocolate, liqueur, salt, and vanilla until smooth.
Pour into an 8-inch baking pan, cover loosely, and refrigerate until firm.
Combine the cocoa, powdered sugar, and additional teaspoon of Chile powder in a shallow bowl. In batches, scoop out teaspoon or tablespoon-size portions of the truffle mixture; roll them into balls and coat them with the truffle mixture. Set the balls on a baking sheet and refrigerate until firm. Store in an airtight container with the cocoa mixture in the refrigerator for up to 1 week, or freeze.
Thursday, February 25, 2010
Vegetarian Meatloaf
Really Good Vegetarian Meatloaf
From recipezaar.com Recipe #33921
1½ hours | 10 min prep
SERVES 4 -6
2 cups water
1 teaspoon salt
1 cup lentils (or canned lentils)
1 small onion, diced
1 cup quick-cooking oat
3/4 cup grated cheese (cheddar, swiss, jack or american)
1 egg, beaten
4 1/2 ounces spaghetti sauce or tomato sauce
1 teaspoon garlic powder**** i used fresh garlic appx 1 teaspoon**
1 teaspoon dried basil
1 tablespoon dried parsley
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper
1.Add salt to water and boil in a saucepan.
2.Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
3.Remove from fire.
4.Drain and partially mash lentils.
5.Scrape into mixing bowl and allow to cool slightly.
6.Stir in onion, oats and cheese until mixed.
7.Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
8.Mix well.
9.Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
10.Smooth top with back of spoon.
11.Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
12.Cool in pan on rack for about 10 minutes.
13.Run a sharp knife around edges of pan then turn out loaf onto serving platter.
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com
From recipezaar.com Recipe #33921
1½ hours | 10 min prep
SERVES 4 -6
2 cups water
1 teaspoon salt
1 cup lentils (or canned lentils)
1 small onion, diced
1 cup quick-cooking oat
3/4 cup grated cheese (cheddar, swiss, jack or american)
1 egg, beaten
4 1/2 ounces spaghetti sauce or tomato sauce
1 teaspoon garlic powder**** i used fresh garlic appx 1 teaspoon**
1 teaspoon dried basil
1 tablespoon dried parsley
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper
1.Add salt to water and boil in a saucepan.
2.Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
3.Remove from fire.
4.Drain and partially mash lentils.
5.Scrape into mixing bowl and allow to cool slightly.
6.Stir in onion, oats and cheese until mixed.
7.Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
8.Mix well.
9.Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
10.Smooth top with back of spoon.
11.Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
12.Cool in pan on rack for about 10 minutes.
13.Run a sharp knife around edges of pan then turn out loaf onto serving platter.
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com
Wednesday, February 17, 2010
Chocolate-Raspberry Truffles
Chocolate-Raspberry Truffles
SOOOOOO good and so easy!!!
Recipe from recipezaar.com
40 truffles
1/2 cup heavy cream
12 ounces best-quality semi-sweet chocolate chips
1/4 cup butter, cut into bits and softened
1/2 cup seedless raspberry jam
2 tablespoons Chambord raspberry liquor (raspberry liqueur)
1/2 cup sifted unsweetened cocoa
In a saucepan bring to the cream just to a boil over moderate heat and remove from heat.
Add chocolate, stirring, until smooth.
Let cool slightly and add butter, bit by bit, stirring until smooth.
Stir in jam, Chambord and a pinch of salt and transfer to a bowl.
Chill, covered, for 4 hours, or until firm.
Form mixture by heaping teaspoons into balls and roll in cocoa powder.
Chill on a baking sheet lined with wax paper for 1 hour, or until firm.
Keep in an airtight container, chilled, for up to 2 weeks.
SOOOOOO good and so easy!!!
Recipe from recipezaar.com
40 truffles
1/2 cup heavy cream
12 ounces best-quality semi-sweet chocolate chips
1/4 cup butter, cut into bits and softened
1/2 cup seedless raspberry jam
2 tablespoons Chambord raspberry liquor (raspberry liqueur)
1/2 cup sifted unsweetened cocoa
In a saucepan bring to the cream just to a boil over moderate heat and remove from heat.
Add chocolate, stirring, until smooth.
Let cool slightly and add butter, bit by bit, stirring until smooth.
Stir in jam, Chambord and a pinch of salt and transfer to a bowl.
Chill, covered, for 4 hours, or until firm.
Form mixture by heaping teaspoons into balls and roll in cocoa powder.
Chill on a baking sheet lined with wax paper for 1 hour, or until firm.
Keep in an airtight container, chilled, for up to 2 weeks.
Caramel-Dark Chocolate Truffles with Fleur De Sel
Caramel-Dark Chocolate Truffles with Fleur De Sel
Recipe courtesy of epicurious.com
Salt and caramel are longstanding companions, but many chefs are playing with the balance to heighten intensity. Begin making these treats one day ahead to allow time for chilling.
Yield: Makes about 32
20 ounces bittersweet or semisweet chocolate, finely chopped, divided
1/3 cup sugar
2 tablespoons water
2/3 cup whipping cream
1/4 teaspoon fleur de sel
1/2 cup unsweetened cocoa powder
Additional fleur de sel
Place 8 ounces chocolate in metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is smooth. Remove chocolate from over water.
Combine sugar and 2 tablespoons water in small saucepan. Stir over medium heat until sugar dissolves, occasionally brushing sides of pan with wet pastry brush. Increase heat; boil until syrup is deep amber color, brushing down sides and swirling pan occasionally, about 4 minutes. Add cream (mixture will bubble). Stir over very low heat until caramel is smooth. Mix caramel and 1/4 teaspoon fleur de sel into melted chocolate. Chill until truffle filling is firm, at least 3 hours.
Place cocoa in bowl. Using 1 tablespoon truffle filling for each truffle, roll into balls, then roll in cocoa. Arrange on baking sheet. Cover; chill overnight.
Line 13x9x2-inch baking sheet with foil. Place remaining 12 ounces chocolate in medium metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is melted and smooth and thermometer inserted into chocolate registers 115°F. Remove bowl from over water. Working quickly, submerge 1 truffle in melted chocolate. Using fork, lift out truffle and tap fork against side of bowl to allow excess coating to drip off. Transfer truffle to prepared sheet. Repeat with remaining truffles. Sprinkle truffles lightly with additional fleur de sel. Let stand until coating sets, at least 1 hour. (Can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.)
Test-kitchen tip:
Submerge the bulb of a candy thermometer or the sensor on the stem of an instant-read thermometer in the chocolate for an accurate reading.
Read More http://www.epicurious.com/recipes/food/printerfriendly/Caramel-Dark-Chocolate-Truffles-with-Fleur-de-Sel-109085#ixzz0fr5MLgoY
Recipe courtesy of epicurious.com
Salt and caramel are longstanding companions, but many chefs are playing with the balance to heighten intensity. Begin making these treats one day ahead to allow time for chilling.
Yield: Makes about 32
20 ounces bittersweet or semisweet chocolate, finely chopped, divided
1/3 cup sugar
2 tablespoons water
2/3 cup whipping cream
1/4 teaspoon fleur de sel
1/2 cup unsweetened cocoa powder
Additional fleur de sel
Place 8 ounces chocolate in metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is smooth. Remove chocolate from over water.
Combine sugar and 2 tablespoons water in small saucepan. Stir over medium heat until sugar dissolves, occasionally brushing sides of pan with wet pastry brush. Increase heat; boil until syrup is deep amber color, brushing down sides and swirling pan occasionally, about 4 minutes. Add cream (mixture will bubble). Stir over very low heat until caramel is smooth. Mix caramel and 1/4 teaspoon fleur de sel into melted chocolate. Chill until truffle filling is firm, at least 3 hours.
Place cocoa in bowl. Using 1 tablespoon truffle filling for each truffle, roll into balls, then roll in cocoa. Arrange on baking sheet. Cover; chill overnight.
Line 13x9x2-inch baking sheet with foil. Place remaining 12 ounces chocolate in medium metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is melted and smooth and thermometer inserted into chocolate registers 115°F. Remove bowl from over water. Working quickly, submerge 1 truffle in melted chocolate. Using fork, lift out truffle and tap fork against side of bowl to allow excess coating to drip off. Transfer truffle to prepared sheet. Repeat with remaining truffles. Sprinkle truffles lightly with additional fleur de sel. Let stand until coating sets, at least 1 hour. (Can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.)
Test-kitchen tip:
Submerge the bulb of a candy thermometer or the sensor on the stem of an instant-read thermometer in the chocolate for an accurate reading.
Read More http://www.epicurious.com/recipes/food/printerfriendly/Caramel-Dark-Chocolate-Truffles-with-Fleur-de-Sel-109085#ixzz0fr5MLgoY
Sunday, January 10, 2010
Banana Cake With Cream Cheese Frosting
Man this is so good.. But it does make 13x9 pan lots of cake yum yum.. :) You must make this if you like bananas, it is like banana bread with cream cheese icing..
Best Ever Banana Cake With Cream Cheese Frosting
From recipezaar
Recipe #67256
1¼ hours | 15 min prep
SERVES 16 , 1 9x13 pan
1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice **i did not use**
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
Frosting
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups icing sugar
Garnish
chopped walnuts
Preheat oven to 275°.
Grease and flour a 9 x 13 pan.
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, mix flour, baking soda and salt; set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
Beat in eggs, one at a time, then stir in 2 tsp vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
For the frosting, cream the butter and cream cheese until smooth.
Beat in 1 teaspoon vanilla.
Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
Spread on cooled cake.
Sprinkle chopped walnuts over top of the frosting, if desired
Best Ever Banana Cake With Cream Cheese Frosting
From recipezaar
Recipe #67256
1¼ hours | 15 min prep
SERVES 16 , 1 9x13 pan
1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice **i did not use**
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
Frosting
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups icing sugar
Garnish
chopped walnuts
Preheat oven to 275°.
Grease and flour a 9 x 13 pan.
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, mix flour, baking soda and salt; set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
Beat in eggs, one at a time, then stir in 2 tsp vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
For the frosting, cream the butter and cream cheese until smooth.
Beat in 1 teaspoon vanilla.
Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
Spread on cooled cake.
Sprinkle chopped walnuts over top of the frosting, if desired
Friday, January 1, 2010
Pumpkin Gooey Butter Cake
I made this today and it was sooooo good. I will be making this instead of pumpkin pie for now on.. so good and so easy!!! Recipe is by Paula Deen...
Pumpkin Gooey Butter Cake
1½ hours | 30 min prep
SERVES 10
Cake
1 (18 1/4 ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling
1 (8 ounce) package cream cheese, softened
1 (15 ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16 ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350.
To make the cake: Combine all of the ingredients and mix well.
Pat batter into a lightly greased 13x9-inch baking pan with hands into an even layer.
Prepare filling.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth.
Add the eggs, vanilla, and butter, and beat together.
Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.
Make sure not to over bake as the center should be a little gooey.
Pumpkin Gooey Butter Cake
1½ hours | 30 min prep
SERVES 10
Cake
1 (18 1/4 ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling
1 (8 ounce) package cream cheese, softened
1 (15 ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16 ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350.
To make the cake: Combine all of the ingredients and mix well.
Pat batter into a lightly greased 13x9-inch baking pan with hands into an even layer.
Prepare filling.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth.
Add the eggs, vanilla, and butter, and beat together.
Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.
Make sure not to over bake as the center should be a little gooey.
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