French Toast Napoleon with Strawberries
Batter Ingredients:
4 Eggs
1 cup Half and half (or milk)
1 Tbls. Vanilla
2 Tbls. Sugar
3/4 tsp. Cinnamon
Put all ingredients in a blender and blend for a few seconds or until smooth.
Other Ingredients:
6 slices Egg Bread or Challah Bread, 3/4" thick slices
2 cups French Toast Batter (recipe below)
1/4 cup Butter, melted or Canola Oil
3 cups Sliced Strawberries, (room temperature) tossed with a little sugar
2 cups Whipped Cream
1/2 cup Glazed Pecans (Available at your favorite grocery store).
1 Tbls. Powered Sugar
Maple Syrup, heated
Directions:
Dip the bread in batter. Gently squeeze the bread slices in several different spots (especially near the edge/crust) to help absorb the batter. Allow the batter to absorb into the bread while it rests for 10 minutes.
Drizzle melted margarine onto a grill or large sauté pan. Place the soaked bread onto the grill and cook until golden brown on both top and bottom (approx. 4 minutes per side).
Place a cooked slice on the plate, sprinkle sliced strawberries on top. Place a second slice on top of first, add more sliced strawberries. Repeat. Garnish with whipped cream and glazed pecans, and then sprinkle powered sugar around the plate. Serve warm maple syrup on the side.
Friday, September 23, 2011
Caramel Apple Pie NESTLÉ® TOLL HOUSE® Cookies
Caramel Apple Pie NESTLÉ® TOLL HOUSE® Cookies
Prep:10 minsCooking:9 minsCooling:0 minYields:60 cookiesCaramel, apple and chocolate, oh my! These cinnamon-spiced chocolate chip cookies mixed with dried apples and drizzled with caramel are a delightful fall-flavored treat.
Ingredients
2 1/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 1/2 cups (about 5 oz.) coarsely chopped dried apples
18 caramels, unwrapped
1 tablespoon milk
.Directions
PREHEAT oven to 375° F.
COMBINE flour, cinnamon, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and apple pieces. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
MICROWAVE caramels and milk in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Microwave at additional 10- to 20-second intervals; stir until smooth. Place sheets of wax or parchment paper under wire racks. Drizzle melted caramels over cookies. Allow drizzle to set. Store in single layers in tightly covered containers.
Prep:10 minsCooking:9 minsCooling:0 minYields:60 cookiesCaramel, apple and chocolate, oh my! These cinnamon-spiced chocolate chip cookies mixed with dried apples and drizzled with caramel are a delightful fall-flavored treat.
Ingredients
2 1/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 1/2 cups (about 5 oz.) coarsely chopped dried apples
18 caramels, unwrapped
1 tablespoon milk
.Directions
PREHEAT oven to 375° F.
COMBINE flour, cinnamon, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and apple pieces. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
MICROWAVE caramels and milk in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Microwave at additional 10- to 20-second intervals; stir until smooth. Place sheets of wax or parchment paper under wire racks. Drizzle melted caramels over cookies. Allow drizzle to set. Store in single layers in tightly covered containers.
Tuna-Wasabi Wontons
Tuna-Wasabi Wontons
24 wonton skins
1 8-ounce tuna steak, about 1 and a 1/2 inches thick
1 cup cream cheese
2 tablespoons wasabi paste
1/2 lime, juiced
Salt
1/4 cup white sesame seeds, toasted
1/2 cup pickled ginger
Instructions
Preheat the oven to 350 degrees. Cut a 2-inch circle from each wonton skin using a cookie cutter. Place the circles on a large cookie sheet and bake for about 5 to 7 minutes, until the wontons look puffy and turn golden around the edges. Set aside to cool.
Slice the tuna into 11/2-inch cubes and cut each cube into 1/8-inch-thick squares. Mix the cream cheese with the wasabi until smooth, and season to taste with lime juice and salt. Spread a thin layer of the cheese mixture onto the wonton, place a little slice of pickled ginger on top, and finish with a square of tuna. Sprinkle the tuna with sesame seeds.
Makes 24 Appetizer Servings
24 wonton skins
1 8-ounce tuna steak, about 1 and a 1/2 inches thick
1 cup cream cheese
2 tablespoons wasabi paste
1/2 lime, juiced
Salt
1/4 cup white sesame seeds, toasted
1/2 cup pickled ginger
Instructions
Preheat the oven to 350 degrees. Cut a 2-inch circle from each wonton skin using a cookie cutter. Place the circles on a large cookie sheet and bake for about 5 to 7 minutes, until the wontons look puffy and turn golden around the edges. Set aside to cool.
Slice the tuna into 11/2-inch cubes and cut each cube into 1/8-inch-thick squares. Mix the cream cheese with the wasabi until smooth, and season to taste with lime juice and salt. Spread a thin layer of the cheese mixture onto the wonton, place a little slice of pickled ginger on top, and finish with a square of tuna. Sprinkle the tuna with sesame seeds.
Makes 24 Appetizer Servings
Tuesday, September 13, 2011
Penne Puttanesca
Penne Puttanesca
Ingredients:
For the Sauce:
6-oz Extra-Virgin Olive Oil
1 tbsp Garlic, chopped
2 tbsp Italian Parsley, chopped
2 tbsp Fresh Oregano Leaves
2 tbsp Capers
1 cup Black Olives, coarsely chopped
3 cups Diced Tomatoes
2 each Anchovies, chopped (optional)
For the Pasta:
2 lbs Penne
2 tbsp Sea Salt
8 fluid oz Pasta Broth
3 oz Grated Romano Cheese
Directions:
In a large bowl, mix all the ingredients for sauce together. Refrigerate.
In a large pot, bring 1 ½ gallons of water to a boil. Season with a sea salt and bring to a boil again.
Drop the pasta in the water, stir well and cook until pasta is "al dente," about 8 minutes.
Drain the pasta and place again in the pot. Reserve one cup of the pasta water.
Heat the sauce and pasta broth in a sauté pan. Add pasta and mix well.
Transfer to platter and serve sprinkled with Romano cheese.
Serves 6-8 people
Ingredients:
For the Sauce:
6-oz Extra-Virgin Olive Oil
1 tbsp Garlic, chopped
2 tbsp Italian Parsley, chopped
2 tbsp Fresh Oregano Leaves
2 tbsp Capers
1 cup Black Olives, coarsely chopped
3 cups Diced Tomatoes
2 each Anchovies, chopped (optional)
For the Pasta:
2 lbs Penne
2 tbsp Sea Salt
8 fluid oz Pasta Broth
3 oz Grated Romano Cheese
Directions:
In a large bowl, mix all the ingredients for sauce together. Refrigerate.
In a large pot, bring 1 ½ gallons of water to a boil. Season with a sea salt and bring to a boil again.
Drop the pasta in the water, stir well and cook until pasta is "al dente," about 8 minutes.
Drain the pasta and place again in the pot. Reserve one cup of the pasta water.
Heat the sauce and pasta broth in a sauté pan. Add pasta and mix well.
Transfer to platter and serve sprinkled with Romano cheese.
Serves 6-8 people
Spicy Green Beans with Pork
Spicy Green Beans with Pork
Ingredients
1 pound pork tenderloin
3 tablespoons soy sauce
2 tablespoons rice wine
1/4 teaspoon black pepper
1/4 cup chicken stock
1 tablespoon spicy bean sauce
1 tablespoon hoisin sauce
1 1/2 teaspoons chili garlic sauce
1 1/2 teaspoons sugar
1 teaspoon sesame oil
2 teaspoons cornstarch
1/4 cup peanut or vegetable oil
1 pound green beans, trimmed and snapped in half
3 garlic cloves, minced
1 (1-inch) piece of fresh ginger, peeled and minced
4 green onions, thinly sliced
1/4 cup toasted white sesame seeds
Instructions
Shave the pork into thin strips. (Tip: first partially freeze it for 30 to 90 minutes.) In a small bowl, toss the shaved pork with 2 tablespoons of soy sauce, 1 tablespoon of rice wine, and the pepper. Marinate the pork at room temperature while assembling the rest of the ingredients.
In a separate bowl, combine the remaining tablespoon of soy sauce, the remaining tablespoon of rice wine, the stock, spicy bean sauce, hoisin, chili garlic sauce, sugar, sesame oil, and cornstarch, and set aside.
Heat a wok or large frying pan over medium-high heat and add the oil. When the oil is hot, add the beans and stir-fry them until they begin to brown or blister, about 10 minutes. Remove the beans from the pan using a slotted spoon and pour off all but 2 tablespoons of the oil.
Return the pan to the heat and add the pork, garlic, and ginger. Stir-fry the mixture until the pork is no longer pink, about 3 minutes. Add the green onions and cook for 1 minute.
Add the reserved sauce and green beans, mix well, and cook until the sauce begins to thicken, about one minute. Finally, sprinkle with the sesame seeds before serving. Makes about 5 cups.
Ingredients
1 pound pork tenderloin
3 tablespoons soy sauce
2 tablespoons rice wine
1/4 teaspoon black pepper
1/4 cup chicken stock
1 tablespoon spicy bean sauce
1 tablespoon hoisin sauce
1 1/2 teaspoons chili garlic sauce
1 1/2 teaspoons sugar
1 teaspoon sesame oil
2 teaspoons cornstarch
1/4 cup peanut or vegetable oil
1 pound green beans, trimmed and snapped in half
3 garlic cloves, minced
1 (1-inch) piece of fresh ginger, peeled and minced
4 green onions, thinly sliced
1/4 cup toasted white sesame seeds
Instructions
Shave the pork into thin strips. (Tip: first partially freeze it for 30 to 90 minutes.) In a small bowl, toss the shaved pork with 2 tablespoons of soy sauce, 1 tablespoon of rice wine, and the pepper. Marinate the pork at room temperature while assembling the rest of the ingredients.
In a separate bowl, combine the remaining tablespoon of soy sauce, the remaining tablespoon of rice wine, the stock, spicy bean sauce, hoisin, chili garlic sauce, sugar, sesame oil, and cornstarch, and set aside.
Heat a wok or large frying pan over medium-high heat and add the oil. When the oil is hot, add the beans and stir-fry them until they begin to brown or blister, about 10 minutes. Remove the beans from the pan using a slotted spoon and pour off all but 2 tablespoons of the oil.
Return the pan to the heat and add the pork, garlic, and ginger. Stir-fry the mixture until the pork is no longer pink, about 3 minutes. Add the green onions and cook for 1 minute.
Add the reserved sauce and green beans, mix well, and cook until the sauce begins to thicken, about one minute. Finally, sprinkle with the sesame seeds before serving. Makes about 5 cups.
Monday, September 5, 2011
a betty crocker recipe
Chocolate-Topped Peanut Butter-Bacon Bars
Enjoy these delicious bars made using Betty Crocker® peanut butter cookie mix and bacon sprinkled with chocolate – perfect for a dessert.
Prep Time
15
Minutes
Total Time
1:35
Hr:Mins
Makes
16 bars
1 pouch Betty Crocker® peanut butter cookie mix 1/3 cup vegetable oil 2 tablespoons maple-flavored syrup 1 egg 10 slices bacon, crisply cooked, crumbled (about 3/4 cup) 1/2 cup chopped peanuts 1 cup semisweet chocolate chips (6 oz)
1.Heat oven to 350°F. Lightly spray 9- or 8-inch square pan with cooking spray.
2.In large bowl, stir together cookie mix, oil, syrup and egg until soft dough forms. Reserve 1/4 cup bacon for garnish. Stir remaining bacon and peanuts into dough. Press evenly in pan.
3.Bake 20 to 25 mintues or until golden brown. Remove from oven; sprinkle with chocolate chips. Return to oven; bake 1 minute. Immediately spread chocolate over bars. Sprinkle reserved 1/4 cup bacon over chocolate. Cool completely, about 1 hour or until chocolate is set.
4.For bars, cut into 4 rows by 4 rows. Store tightly covered in refrigerator.
Makes 16 bars
Nutrition Information:
1 Serving (1 Bar)Calories 300(Calories from Fat 150),Total Fat 17g(Saturated Fat 5g,Trans Fat 0g),Cholesterol 20mg;Sodium 280mg;Total Carbohydrate 31g(Dietary Fiber 1g,Sugars 20g),Protein 6g;Percent Daily Value*:Vitamin A 0.00%;Vitamin C 0.00%;Calcium 0.00%;Iron 6.00%;Exchanges:1 Starch;0 Fruit;1 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;3 1/2 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet.
© 2011 ®/TM General Mills All Rights Reserved
Enjoy these delicious bars made using Betty Crocker® peanut butter cookie mix and bacon sprinkled with chocolate – perfect for a dessert.
Prep Time
15
Minutes
Total Time
1:35
Hr:Mins
Makes
16 bars
1 pouch Betty Crocker® peanut butter cookie mix 1/3 cup vegetable oil 2 tablespoons maple-flavored syrup 1 egg 10 slices bacon, crisply cooked, crumbled (about 3/4 cup) 1/2 cup chopped peanuts 1 cup semisweet chocolate chips (6 oz)
1.Heat oven to 350°F. Lightly spray 9- or 8-inch square pan with cooking spray.
2.In large bowl, stir together cookie mix, oil, syrup and egg until soft dough forms. Reserve 1/4 cup bacon for garnish. Stir remaining bacon and peanuts into dough. Press evenly in pan.
3.Bake 20 to 25 mintues or until golden brown. Remove from oven; sprinkle with chocolate chips. Return to oven; bake 1 minute. Immediately spread chocolate over bars. Sprinkle reserved 1/4 cup bacon over chocolate. Cool completely, about 1 hour or until chocolate is set.
4.For bars, cut into 4 rows by 4 rows. Store tightly covered in refrigerator.
Makes 16 bars
Nutrition Information:
1 Serving (1 Bar)Calories 300(Calories from Fat 150),Total Fat 17g(Saturated Fat 5g,Trans Fat 0g),Cholesterol 20mg;Sodium 280mg;Total Carbohydrate 31g(Dietary Fiber 1g,Sugars 20g),Protein 6g;Percent Daily Value*:Vitamin A 0.00%;Vitamin C 0.00%;Calcium 0.00%;Iron 6.00%;Exchanges:1 Starch;0 Fruit;1 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;3 1/2 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet.
© 2011 ®/TM General Mills All Rights Reserved
Whole Wheat Pizza Crust
Whole Wheat Pizza Crust
1 1/4 cups warm water
1-2 teaspoons dry yeast
1/4 cup honey
2 teaspoons sea salt
2 tablespoons olive oil
1 1/2 cups whole wheat bread flour
1 1/2 cups spring wheat white flour
3 teaspoons ascorbic acid & flour mixture *See Note*
Directions:
*Note: Whole wheat flour tends to not rise as much, so this is a tip to help strengthen the dough. You can purchase 100mg tablets of Ascorbic Acid in the health food section of the grocery store. Crush one tablet and mix it with 8 teaspoons of the whole wheat flour. You will use 3 teaspoons of this mixture in the recipe. Save the rest for later use.
1. Dissolve yeast in warm water. Stir in honey, sea salt, and oil.
2. Add about half of each flour mixed with the dough strengthener and beat well for 1-2 minutes.
3. Add additional whole wheat and white wheat flour to make a firm dough ball. Knead 4-5 minutes by hand or 8-10 minutes by machine.
4. Make the dough ball a little softer and slightly sticky as compared to making a white pizza crust. It should still meet the requirements of the table test - maintains its shape for 1 minute when formed into a ball and set on the table.
5. Proof in a warm place until double in bulk if you want to use it same day, or refrigerate up to 3 days.
6. Hand shape the crust on a bed of cornmeal or whole wheat flour.
7. Sauce with about 1 cup sauce for 16-inch pizza and 1/2 cup for 12-inch pizza.
8. Bake on 450 degree stone until evenly browned on top and bottom, 8-10 minutes.
1 1/4 cups warm water
1-2 teaspoons dry yeast
1/4 cup honey
2 teaspoons sea salt
2 tablespoons olive oil
1 1/2 cups whole wheat bread flour
1 1/2 cups spring wheat white flour
3 teaspoons ascorbic acid & flour mixture *See Note*
Directions:
*Note: Whole wheat flour tends to not rise as much, so this is a tip to help strengthen the dough. You can purchase 100mg tablets of Ascorbic Acid in the health food section of the grocery store. Crush one tablet and mix it with 8 teaspoons of the whole wheat flour. You will use 3 teaspoons of this mixture in the recipe. Save the rest for later use.
1. Dissolve yeast in warm water. Stir in honey, sea salt, and oil.
2. Add about half of each flour mixed with the dough strengthener and beat well for 1-2 minutes.
3. Add additional whole wheat and white wheat flour to make a firm dough ball. Knead 4-5 minutes by hand or 8-10 minutes by machine.
4. Make the dough ball a little softer and slightly sticky as compared to making a white pizza crust. It should still meet the requirements of the table test - maintains its shape for 1 minute when formed into a ball and set on the table.
5. Proof in a warm place until double in bulk if you want to use it same day, or refrigerate up to 3 days.
6. Hand shape the crust on a bed of cornmeal or whole wheat flour.
7. Sauce with about 1 cup sauce for 16-inch pizza and 1/2 cup for 12-inch pizza.
8. Bake on 450 degree stone until evenly browned on top and bottom, 8-10 minutes.
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