Ingredients
Graham Cracker Crust:
1/3 of a 1-pound box graham crackers
5 tablespoons melted unsalted butter
1/3 cup sugar
Filling:
3 egg yolks
2 teaspoons lime zest
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed Key lime juice, or store bought
Topping:
1 cup heavy or whipping cream chilled
2 tablespoons confectioners' sugar
For the graham cracker crust:
Directions
Preheat the oven to 350 degrees F.
Break up the graham crackers; place in a food processor and process to crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.
For the filling:
Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
For the topping:
Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.
Monday, December 13, 2010
Friday, December 10, 2010
Cinnamon Rolls
Ingredients
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature 1/3 cup butter,
melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast 1 cup brown sugar, packed 2 1/2 tablespoons ground cinnamon 1/3 cup butter, softened 1 (3 ounce) package cream cheese, softened 1/4 cup butter, softened 1 1/2 cups confectioners' sugar 1/2 teaspoon vanilla extract 1/8 teaspoon salt
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
Wednesday, December 8, 2010
Jalapeno Cheddar Bread
Now that I can turn on my oven without stripping down to my chonies here in tucson, I’ll be baking bread more often. I’m happy with this jalapeno-cheese loaf,\
Jalapeno Cheese Bread
Ingredients:
1 packet of yeast (2 1/4 teaspoons)
1/4 cup of warm water
4 tablespoons of melted butter
1 egg
2 1/2 cups of bread flour (I used King Arthur) plus more if needed
1 cup of semolina flour
5 jalapenos, stemmed and seeded, diced (should be about a cup)
2 cups of Longhorn (or any other cheddar such as Colby) cheese, grated.
1 cup of buttermilk
1 teaspoon of sugar
1 teaspoon of salt (can add more to taste)
Method:
1. Mix together the yeast and water.
2. Mix together the melted butter, egg and buttermilk and add to yeast and water.
3. Add the salt, sugar and bread flour to the liquids and mix well. Then add the semolina flour to the dough and mix well. If the dough is too wet, gradually add more bread flour 1/4 cup at a time.
4. Place dough on a floured surface and knead for five to ten minutes until dough is smooth.
5. Form dough into a ball and place into a bowl greased with butter.
6. Cover the bowl, and let rise in a warm place until doubled in size—about an hour.
7. Turn out dough on a floured surface, and slowly knead into the dough the jalapenos and cheese, a little bit at a time.
8. When cheese and jalapenos are incorporated into the dough, place dough into a greased bread loaf pan (8-1/2" x 4-1/2" x 2-3/4). You can also sprinkle semolina in the bread pan for additional friction.
9. Cover the pan and let dough rise until doubled in size (it should be at the top or a bit over the top of the pan)—about an hour.
10. Preheat oven to 350 degrees.
11. Bake bread for 40-45 minutes on a center rack (when you thump the top and it sounds hollow, the bread is done).
12. Let cool for ten minutes, and then slide it out of the pan, slice and enjoy!
Jalapeno Cheese Bread
Ingredients:
1 packet of yeast (2 1/4 teaspoons)
1/4 cup of warm water
4 tablespoons of melted butter
1 egg
2 1/2 cups of bread flour (I used King Arthur) plus more if needed
1 cup of semolina flour
5 jalapenos, stemmed and seeded, diced (should be about a cup)
2 cups of Longhorn (or any other cheddar such as Colby) cheese, grated.
1 cup of buttermilk
1 teaspoon of sugar
1 teaspoon of salt (can add more to taste)
Method:
1. Mix together the yeast and water.
2. Mix together the melted butter, egg and buttermilk and add to yeast and water.
3. Add the salt, sugar and bread flour to the liquids and mix well. Then add the semolina flour to the dough and mix well. If the dough is too wet, gradually add more bread flour 1/4 cup at a time.
4. Place dough on a floured surface and knead for five to ten minutes until dough is smooth.
5. Form dough into a ball and place into a bowl greased with butter.
6. Cover the bowl, and let rise in a warm place until doubled in size—about an hour.
7. Turn out dough on a floured surface, and slowly knead into the dough the jalapenos and cheese, a little bit at a time.
8. When cheese and jalapenos are incorporated into the dough, place dough into a greased bread loaf pan (8-1/2" x 4-1/2" x 2-3/4). You can also sprinkle semolina in the bread pan for additional friction.
9. Cover the pan and let dough rise until doubled in size (it should be at the top or a bit over the top of the pan)—about an hour.
10. Preheat oven to 350 degrees.
11. Bake bread for 40-45 minutes on a center rack (when you thump the top and it sounds hollow, the bread is done).
12. Let cool for ten minutes, and then slide it out of the pan, slice and enjoy!
White Chicken Chili
White Chicken Chili
6 cups chicken stock
1 lb bag Great northern beans (soake in water overnight)
2 medium spanish onions, chopped
6 cup diced cooked chicken
2 jalaepeno peppers, seeded and diced
2 diced chili peppers
1 1/2 tsp oregano
2 tsp cumin
1/4 tsp cayenne pepper
2 garlic cloves, minced
1 cup salsa
1 Tbls Vegetable oil
salt to taste
Simmer beans, half the onions, and half the garlic for 2 hours in
the chicken stock or until beans soften, stiring frequently.
Add chicken and salsa. Saute pepper, spices, and the remaining
onion and garlic in the oil and add to the chili. Simmer for one
more hour. Garnish with sour cream on Montrey Jack cheese.
6 cups chicken stock
1 lb bag Great northern beans (soake in water overnight)
2 medium spanish onions, chopped
6 cup diced cooked chicken
2 jalaepeno peppers, seeded and diced
2 diced chili peppers
1 1/2 tsp oregano
2 tsp cumin
1/4 tsp cayenne pepper
2 garlic cloves, minced
1 cup salsa
1 Tbls Vegetable oil
salt to taste
Simmer beans, half the onions, and half the garlic for 2 hours in
the chicken stock or until beans soften, stiring frequently.
Add chicken and salsa. Saute pepper, spices, and the remaining
onion and garlic in the oil and add to the chili. Simmer for one
more hour. Garnish with sour cream on Montrey Jack cheese.
Sweet and Savory spiced nuts
Sweet and Savory spiced nuts
Life requires balance. Long days of work insist on subsequent days off to re-energize and inspire. Non-fiction reading and classic literature demand the occasional trashy romance novel thrown into the reading mix once in awhile. And most importantly when the sugar intake is high – as is often the case during this season – then one needs to balance that with a salty snack. Bring in the nuts.
These spiced nuts in and of themselves are an edible representation of balanced living. Multiple dimensions of sweetness coat the nuts in the form of maple syrup and Turbinado sugar, while a savory finish lingers on the tongue thanks to fresh herbs and cayenne. Don’t be stingy with the salt – they can handle it, in fact they require it.
Feel free to leave out the egg white if it seems too much hassle but what you’ll be missing is an even thicker and crispier coat of sweet and salty perfection. If you do use the white make sure it’s whipped good and frothy – like a nice cap of foam found on your morning latte.
These spiced nuts make a lovely little hostess gift. I visited my local Goodwill and found several cool dishes costing no more than $1.99. A package of these nuts in a funky, little dish along with a festive bow makes a simple, inexpensive yet very appreciated gift.
Make sure to save some for yourself so you have a little salty snack to munch on while baking all your sweet holiday cookies and candies because remember, it’s all about balance.
Sweet and Savory Spiced Nuts
adapted from sevenspoons.net
2 tablespoons butter
1/4 cup maple syrup
2 tablespoons Turbinado sugar
1 teaspoon finely minced fresh thyme
1/2 teaspoon finely minced fresh rosemary
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1 teaspoon coarse salt
1 egg white
1 pound raw, mixed nuts
Fleur de sel or other sea salt, to finish
Preheat an oven to 375ºF. Line a standard half sheet pan with parchment paper.
In a small saucepan over medium heat, melt the butter with the maple syrup and Turbinado (dark brown sugar is also fine). Once melted, remove from the heat and stir in the herbs, spices and salt.
In a large bowl whip the egg white until frothy. Toss in the nuts, then stir to coat. Add the butter and spice mixture. Spread nuts in a single layer on the prepared pan.
Bake in the preheated oven, turning occasionally, until the nuts are glazed and shiny with a deep golden color, around 15 minutes. Remove from the oven then sprinkle lightly with more salt (fleur de sel or Maldon are great) and stir again.
Cool completely then store in an airtight container.
Makes 1 pound.
Life requires balance. Long days of work insist on subsequent days off to re-energize and inspire. Non-fiction reading and classic literature demand the occasional trashy romance novel thrown into the reading mix once in awhile. And most importantly when the sugar intake is high – as is often the case during this season – then one needs to balance that with a salty snack. Bring in the nuts.
These spiced nuts in and of themselves are an edible representation of balanced living. Multiple dimensions of sweetness coat the nuts in the form of maple syrup and Turbinado sugar, while a savory finish lingers on the tongue thanks to fresh herbs and cayenne. Don’t be stingy with the salt – they can handle it, in fact they require it.
Feel free to leave out the egg white if it seems too much hassle but what you’ll be missing is an even thicker and crispier coat of sweet and salty perfection. If you do use the white make sure it’s whipped good and frothy – like a nice cap of foam found on your morning latte.
These spiced nuts make a lovely little hostess gift. I visited my local Goodwill and found several cool dishes costing no more than $1.99. A package of these nuts in a funky, little dish along with a festive bow makes a simple, inexpensive yet very appreciated gift.
Make sure to save some for yourself so you have a little salty snack to munch on while baking all your sweet holiday cookies and candies because remember, it’s all about balance.
Sweet and Savory Spiced Nuts
adapted from sevenspoons.net
2 tablespoons butter
1/4 cup maple syrup
2 tablespoons Turbinado sugar
1 teaspoon finely minced fresh thyme
1/2 teaspoon finely minced fresh rosemary
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1 teaspoon coarse salt
1 egg white
1 pound raw, mixed nuts
Fleur de sel or other sea salt, to finish
Preheat an oven to 375ºF. Line a standard half sheet pan with parchment paper.
In a small saucepan over medium heat, melt the butter with the maple syrup and Turbinado (dark brown sugar is also fine). Once melted, remove from the heat and stir in the herbs, spices and salt.
In a large bowl whip the egg white until frothy. Toss in the nuts, then stir to coat. Add the butter and spice mixture. Spread nuts in a single layer on the prepared pan.
Bake in the preheated oven, turning occasionally, until the nuts are glazed and shiny with a deep golden color, around 15 minutes. Remove from the oven then sprinkle lightly with more salt (fleur de sel or Maldon are great) and stir again.
Cool completely then store in an airtight container.
Makes 1 pound.
Friday, December 3, 2010
Toffee
Toffee:
1 cup butter
1 cup sugar
3 tbsp water
1 tbsp light corn syrup
1 tsp vanilla
16 oz chocolate in small piecec ( i like dark, but use what you prefer)
1/2 toasted nuts - pecans or almonda
Melt the butter in a sauce pan
add sugar, water and corn syrup
cook and stir with a wooden spoon over medium low heat until the sugar dissolves and the mixture is close to boiling
continue until it reaches 290 on a candy thermometer - stir as necessary to prevent sticking
remove from heat and add vanilla
mix well
pour into a 9x13 pan lined with parchment.
wait for 2 - 3 mins for the surface to firm
sprinkle chocolate pieces over the surface
when chocolate is soft spread over the top evenly
sprinkle surface with chopped nuts
allow to cool in the pan
when cook break into pieces and stopre in an airtight container...
1 cup butter
1 cup sugar
3 tbsp water
1 tbsp light corn syrup
1 tsp vanilla
16 oz chocolate in small piecec ( i like dark, but use what you prefer)
1/2 toasted nuts - pecans or almonda
Melt the butter in a sauce pan
add sugar, water and corn syrup
cook and stir with a wooden spoon over medium low heat until the sugar dissolves and the mixture is close to boiling
continue until it reaches 290 on a candy thermometer - stir as necessary to prevent sticking
remove from heat and add vanilla
mix well
pour into a 9x13 pan lined with parchment.
wait for 2 - 3 mins for the surface to firm
sprinkle chocolate pieces over the surface
when chocolate is soft spread over the top evenly
sprinkle surface with chopped nuts
allow to cool in the pan
when cook break into pieces and stopre in an airtight container...
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