This is a Martha Stewart recipe and they're so much better than the ones you buy. My friend Tiffany puts peppermint extract in hers and swirls red food coloring in it after pouring them, but I haven't tried that yet. If any of you do, let me know how they turn out!
2 1/2 tbsp Knox unflavored gelatin (about 3 envelopes)
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
2 tablespoons vanilla
Confectioners' sugar, for dusting
Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let stand 30 minutes.
Combine sugar, corn syrup, salt, and 1/2 cup water in a small heavy saucepan; place over low heat, and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.
Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244 degrees(firm-ball stage). Immediately remove pan from heat.
With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.
Generously dust an 8-by-12-inch glass baking pan with confectioners’ sugar. Pour marshmallow mixture into pan. Dust top with confectioners’ sugar; wet your hands, and pat it to smooth. Dust with confectioners’ sugar; let stand overnight, uncovered, to dry out. Turn out onto a board; cut marshmallows with a dry hot knife into 1 1/2-inch squares, and dust with more confectioners' sugar. Makes about 40 marshmallows.
Thursday, December 25, 2008
holiday punch
Our friend Aaron makes this every Christmas and it is so good. He calls it Jolly Juice but I think it needs a new name.
1 (750 ml) bottle 100 proof Southern Comfort liqueur
6 ounces lemon juice
1 can frozen lemonade concentrate, thawed
1 can frozen orange juice concentrate
3 liters Sprite
2 drops red food coloring
1 orange, sliced into rounds
1 lemon, sliced into rounds
In a large punch bowl combine Southern Comfort, lemon juice, lemonade concentrate and orange juice concentrate. Stir in soda, and add red food coloring. Float orange and lemon slices for garnish.
1 (750 ml) bottle 100 proof Southern Comfort liqueur
6 ounces lemon juice
1 can frozen lemonade concentrate, thawed
1 can frozen orange juice concentrate
3 liters Sprite
2 drops red food coloring
1 orange, sliced into rounds
1 lemon, sliced into rounds
In a large punch bowl combine Southern Comfort, lemon juice, lemonade concentrate and orange juice concentrate. Stir in soda, and add red food coloring. Float orange and lemon slices for garnish.
Saturday, November 22, 2008
texas sheet cake
I grew up with my mom making this and I'm making it for Thanksgiving this year. It's good because you don't need a mixer to make it, it's enormous, and it kind of makes three gooey layers because you pour the icing on when it's hot out of the oven so you have the frosting on top, then a fudgy layer and then (I hate this word, but) moist cake part on the bottom. My mom always put pecan halves on each piece but I think it's easier to toast (you totally gotta toast them) and chop them and just spread over the whole thing.
You need a rimmed baking sheet for it.
CAKE
2 cups flour
2 cups sugar
1/2 tsp baking soda
1/2 tsp salt
1/4 cup sour cream
2 eggs
2 egg yolks
2 tsp vanilla
8 oz chocolate chips
3/4 cup oil
3/4 cup water
1/2 cup cocoa powder
4 tbsp butter
ICING
1 stick butter
1/2 cup heavy cream
1/2 cup cocoa powder
1 tbsp light corn syrup
3 cups confectioner's sugar
1 tbsp vanilla
1 cup pecans, toasted and chopped
For the cake:
Preheat to 350 and spray the baking sheet with Pam (Baker's Joy if you have it).
Mix the flour, sugar, soda & salt together. In another bowl whisk the sour cream, eggs, yolks & vanilla together.
Melt the chocolate chips, oil, water cocoa & butter together in a large saucepan on medium heat till smooth (about 5 minutes). Remove from heat and slowly whisk in the flour mixture until just combined. Whisk in the egg mixture till combined.
Scrape the batter into the prepared baking sheet and kind of tap it on the counter to settle the batter. Bake it 18 - 20 minutes till a toothpick in the middle comes out with crumbs on it.
For the icing:
During the last five minutes of the cake baking, heat the butter, cream, cocoa and corn syrup together in a saucepan over medium heat till smooth. Off the heat whisk in the powdered sugar and vanilla.
Spread the warm icing evenly over the hot cake and sprinkle with the pecans. Let it cool to room temperature, about an hour, then refrigerate till the icing is set, about one hour longer, before serving it.
You need a rimmed baking sheet for it.
CAKE
2 cups flour
2 cups sugar
1/2 tsp baking soda
1/2 tsp salt
1/4 cup sour cream
2 eggs
2 egg yolks
2 tsp vanilla
8 oz chocolate chips
3/4 cup oil
3/4 cup water
1/2 cup cocoa powder
4 tbsp butter
ICING
1 stick butter
1/2 cup heavy cream
1/2 cup cocoa powder
1 tbsp light corn syrup
3 cups confectioner's sugar
1 tbsp vanilla
1 cup pecans, toasted and chopped
For the cake:
Preheat to 350 and spray the baking sheet with Pam (Baker's Joy if you have it).
Mix the flour, sugar, soda & salt together. In another bowl whisk the sour cream, eggs, yolks & vanilla together.
Melt the chocolate chips, oil, water cocoa & butter together in a large saucepan on medium heat till smooth (about 5 minutes). Remove from heat and slowly whisk in the flour mixture until just combined. Whisk in the egg mixture till combined.
Scrape the batter into the prepared baking sheet and kind of tap it on the counter to settle the batter. Bake it 18 - 20 minutes till a toothpick in the middle comes out with crumbs on it.
For the icing:
During the last five minutes of the cake baking, heat the butter, cream, cocoa and corn syrup together in a saucepan over medium heat till smooth. Off the heat whisk in the powdered sugar and vanilla.
Spread the warm icing evenly over the hot cake and sprinkle with the pecans. Let it cool to room temperature, about an hour, then refrigerate till the icing is set, about one hour longer, before serving it.
Tuesday, November 18, 2008
hot fudge pudding cake
This is officially my favorite food. The national food of Stephanieland.
6 tbsp butter
2/3 cup cocoa powder
2 oz bittersweet or semisweet chocolate, chopped (= 1/2 cup chocolate chips)
1/3 cup packed brown sugar
1 cup granulated sugar
3/4 cup flour
2 tsp baking powder
1/3 cup milk
1 tbsp vanilla
1/4 tsp salt
1 egg yolk
1 1/2 cups coffee, at room temperature (*I have used water instead and that works fine too)
Heat the oven to 325 and spray an 8x8" baking dish with Pam.
Melt the butter, 1/3 cup of the cocoa, and the chocolate together in the microwave, stirring often, until smooth (1 to 3 minutes).
In a separate bowl, stir the brown sugar, 1/3 cup of the granulated sugar, and remaining 1/3 cup of the cocoa together. In another bowl, whisk the flour and baking powder together.
Mix the remaining 2/3 cup of the granulated sugar, milk, vanilla and salt in a large bowl. Whisk in the yolk, then the melted chocolate mixture until combined. Whisk in the flour mixture till just combined.
Spread the batter in the baking dish. Sprinkle the brown sugar mixture evenly over the batter. Pour the coffee gently over the brown sugar mixture. Whatever you do, don't stir it! Bake 45 minutes. It's best, if you can stand to wait, to let it cool about 20 minutes before spooning it into bowls. You absolutely must serve it with a ton of vanilla ice cream.
6 tbsp butter
2/3 cup cocoa powder
2 oz bittersweet or semisweet chocolate, chopped (= 1/2 cup chocolate chips)
1/3 cup packed brown sugar
1 cup granulated sugar
3/4 cup flour
2 tsp baking powder
1/3 cup milk
1 tbsp vanilla
1/4 tsp salt
1 egg yolk
1 1/2 cups coffee, at room temperature (*I have used water instead and that works fine too)
Heat the oven to 325 and spray an 8x8" baking dish with Pam.
Melt the butter, 1/3 cup of the cocoa, and the chocolate together in the microwave, stirring often, until smooth (1 to 3 minutes).
In a separate bowl, stir the brown sugar, 1/3 cup of the granulated sugar, and remaining 1/3 cup of the cocoa together. In another bowl, whisk the flour and baking powder together.
Mix the remaining 2/3 cup of the granulated sugar, milk, vanilla and salt in a large bowl. Whisk in the yolk, then the melted chocolate mixture until combined. Whisk in the flour mixture till just combined.
Spread the batter in the baking dish. Sprinkle the brown sugar mixture evenly over the batter. Pour the coffee gently over the brown sugar mixture. Whatever you do, don't stir it! Bake 45 minutes. It's best, if you can stand to wait, to let it cool about 20 minutes before spooning it into bowls. You absolutely must serve it with a ton of vanilla ice cream.
Thursday, October 23, 2008
chicken strips
You don't need to measure hardly anything for this. Take 4 chicken breasts and pound them to about 1/2 inch thickness (if you don't have a meat tenderizer use a rolling pin or something like that), then cut into strips and salt them a little bit.
Pour about 3/4 cup of vegetable oil in a pan and heat over medium. While that's heating get 3 bowls out and put about 2 cups of breadcrumbs in one, 3 beaten eggs in one, and about a cup of flour in one. Cover a strip in flour, then dip in the egg, then roll in the breadcrumbs and cook 4 or so at a time in the oil for about a minute on each side. You can keep them warm in a 200 degree oven while you cook the rest.
Then serve them with honey mustard (1/2 cup Dijon mustard mixed with 6 tablespoons of honey).
Pour about 3/4 cup of vegetable oil in a pan and heat over medium. While that's heating get 3 bowls out and put about 2 cups of breadcrumbs in one, 3 beaten eggs in one, and about a cup of flour in one. Cover a strip in flour, then dip in the egg, then roll in the breadcrumbs and cook 4 or so at a time in the oil for about a minute on each side. You can keep them warm in a 200 degree oven while you cook the rest.
Then serve them with honey mustard (1/2 cup Dijon mustard mixed with 6 tablespoons of honey).
Saturday, September 20, 2008
german apple pancake
1/2 cup flour
1 tbsp sugar
1/2 tsp salt
2 eggs
2/3 cup half-and-half
1 tsp vanilla
2 tbsp butter
3 or 4 large apples, peeled, cored, quartered, and sliced 1/2 inch thick
1/4 cup packed brown sugar
1/4 tsp cinnamon
powdered sugar
Heat the oven to 500 degrees. Put the butter in a large skillet and melt over medium-high heat. While waiting for it to melt, whisk together the flour, granulated sugar, and salt in a large bowl. In another bowl whisk the eggs, half-and-half and vanilla. Mix the wet ingredients with the dry until there are no more lumps.
When the butter is melted add the apples, brown sugar, and cinnamon. Cook until the apples are golden brown and soft, about 10 minutes.
Quickly pour the batter around the edges of the skillet, then over the apples. Put the skillet in the oven and immediately reduce the heat to 425. Bake 18 minutes. Loosen the edges from the hot skillet and invert onto a serving platter. Dust with powdered sugar and cut into wedges. Serves about 4.
1 tbsp sugar
1/2 tsp salt
2 eggs
2/3 cup half-and-half
1 tsp vanilla
2 tbsp butter
3 or 4 large apples, peeled, cored, quartered, and sliced 1/2 inch thick
1/4 cup packed brown sugar
1/4 tsp cinnamon
powdered sugar
Heat the oven to 500 degrees. Put the butter in a large skillet and melt over medium-high heat. While waiting for it to melt, whisk together the flour, granulated sugar, and salt in a large bowl. In another bowl whisk the eggs, half-and-half and vanilla. Mix the wet ingredients with the dry until there are no more lumps.
When the butter is melted add the apples, brown sugar, and cinnamon. Cook until the apples are golden brown and soft, about 10 minutes.
Quickly pour the batter around the edges of the skillet, then over the apples. Put the skillet in the oven and immediately reduce the heat to 425. Bake 18 minutes. Loosen the edges from the hot skillet and invert onto a serving platter. Dust with powdered sugar and cut into wedges. Serves about 4.
Thursday, September 18, 2008
beef stroganoff
1 lb round steak, cut into bite-size pieces OR pre-cut stew meat
1 can cream of mushroom soup
1/2 diced onion
2 tbsp butter
1/2 cup sour cream
1/2 cup water
Brown the meat in a skillet. Add the onion and cook until soft. Add the remaining ingredients then cover and let simmer, stirring occasionally, for 45 minutes. Serve over white rice or noodles.
1 can cream of mushroom soup
1/2 diced onion
2 tbsp butter
1/2 cup sour cream
1/2 cup water
Brown the meat in a skillet. Add the onion and cook until soft. Add the remaining ingredients then cover and let simmer, stirring occasionally, for 45 minutes. Serve over white rice or noodles.
Thursday, May 29, 2008
arrabiata sauce
This is Jason's recipe for arrabiata sauce and it is heaven.
1 Tbsp olive oil
1/2 yellow onion, minced
3 cloves garlic, minced
1/2 tsp to 1 tsp crushed red pepper (without this, it's marinara; fer the kids and all)
1/4 tsp dried basil
1/2 tsp salt
1/4 tsp ground black pepper
1 14.5 oz can, whole peeled toms, juice reserved
2 Tbsp tomato paste
small handful fresh oregano, thyme, and/or basil leaves (whatever you have)
In medium saucepan, sauté onion in oil for 5 mins. Add garlic for 30 more seconds. Add crushed red pepper, basil, s/p, and whole toms. Add enough remaining tomato liquid to moisted (eww) the pan. You'll probably use it all. Add tom paste and bring to boil, covered, the simmer on low. Let simmer while the pasta water heats and pasta cooks, a good 10-15 minutes is nice. Immersion blend the sauce to juicy-chunky, add minced fresh herbs (off the stems, silly!) and serve on pasta noodles with major freshly shredded Parmesan.
1 Tbsp olive oil
1/2 yellow onion, minced
3 cloves garlic, minced
1/2 tsp to 1 tsp crushed red pepper (without this, it's marinara; fer the kids and all)
1/4 tsp dried basil
1/2 tsp salt
1/4 tsp ground black pepper
1 14.5 oz can, whole peeled toms, juice reserved
2 Tbsp tomato paste
small handful fresh oregano, thyme, and/or basil leaves (whatever you have)
In medium saucepan, sauté onion in oil for 5 mins. Add garlic for 30 more seconds. Add crushed red pepper, basil, s/p, and whole toms. Add enough remaining tomato liquid to moisted (eww) the pan. You'll probably use it all. Add tom paste and bring to boil, covered, the simmer on low. Let simmer while the pasta water heats and pasta cooks, a good 10-15 minutes is nice. Immersion blend the sauce to juicy-chunky, add minced fresh herbs (off the stems, silly!) and serve on pasta noodles with major freshly shredded Parmesan.
Friday, April 18, 2008
chinese coleslaw
This is my favorite salad, I got the recipe from my wondous friend and office cohort Shari. Whenever I make it David and I eat it all that same day cause it's that good!
1 (16 oz) bag of coleslaw
1 chicken breast, cooked and diced
4 green onions, chopped
1/2 c. slivered almonds
2 tbsp sesame seed (optional)
2 (3 oz) pkgs ramen noodles, chicken flavor, broken into bits
1/4 c. oil*
2 tsp sugar
1/2 tsp pepper
spice from ramen soup
Toss together the coleslaw and chopped green onions. Toast the almonds, sesame seeds and ramen noodles on a cookie sheet in the oven. mix oil, sugar, pepper and spice from ramen noodle soup and add to coleslaw. Toss in the toasted almond mixture and chicken. Makes 3 quarts. AMAZING!!!
*The original recipe calls for 1/2 c. oil but I found that you could halve it and it still tastes fine.
1 (16 oz) bag of coleslaw
1 chicken breast, cooked and diced
4 green onions, chopped
1/2 c. slivered almonds
2 tbsp sesame seed (optional)
2 (3 oz) pkgs ramen noodles, chicken flavor, broken into bits
1/4 c. oil*
2 tsp sugar
1/2 tsp pepper
spice from ramen soup
Toss together the coleslaw and chopped green onions. Toast the almonds, sesame seeds and ramen noodles on a cookie sheet in the oven. mix oil, sugar, pepper and spice from ramen noodle soup and add to coleslaw. Toss in the toasted almond mixture and chicken. Makes 3 quarts. AMAZING!!!
*The original recipe calls for 1/2 c. oil but I found that you could halve it and it still tastes fine.
Monday, March 3, 2008
cheese & pepper pasta with spinach & white beans
I love this recipe so much. I saw Rachael Ray make it on Oprah and I've made it several times since. In fact, David is making it for dinner tonight and that's why I'm on the interwebs sleuthing around for the recipe.
Saturday, February 23, 2008
sweet mint tea
My friend Ashley from back home, a good friend since we were in 3rd grade, just posted this sweet tea recipe at her blog and it's a good one, I wanted to put it here.
Sweet Tea always reminds me of visiting my grandmother in Texas and I LOVE it! I'm a loyal Southern girl! Now that I think about it, my other grandmother in Louisiana typically served Coke in frozen metal cups. That was fun, too!
So, here's my Sweet Tea recipe made with a hint of mint....
Bring fresh, cold water to a rolling boil in a pan.
Fully submerge 2 Luzianne Family Tea Bags and 2 Plantation Mint (single serving) tea bags.
Cover and steep for 5 minutes.
Squeeze excess out of tea bags and remove.
Pour in 1/4 cup of sugar. (My grandmother probably used a full cup of sugar. Use whatever sweetener you prefer: Stevia, Splenda, or Sweet n Low.)
Pour into container and add enough cold water to make it total 2 quarts.
You can float fresh mint leaves on top if you are having guests or just for fun!
I try to keep tea in the fridge and was making some this morning, so I thought you might like the recipe.
Monday, February 4, 2008
Chocolate-Sour Cream Cake aka "the chocogasm"
This is the most amazing chocolate cake in the history of the world and anyone who eats it will never forget it as long as they live.
2 eggs
1 ½ cups flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup shortening or butter
1 ¼ cups sugar
1 tsp vanilla
3 oz bittersweet chocolate, melted and cooled
1 cup (8 oz) sour cream
1 cup milk
1 recipe Fudgy Frosting (see below)
Heat oven to 350 & grease/flour two 9-inch pans. Combine flour, cocoa powder, baking powder, baking soda, & salt. In another bowl beat shortening and sugar till combined. Beat in eggs and vanilla till combined. Beat in melted chocolate and sour cream. Alternately add flour and milk; beat on low after each addition just until combined. Spread batter in prepared pans and bake 25 minutes or until tops spring back with lightly touched. Cool in pans (I stick them in the fridge or freezer to get them to cool faster because you cannot frost a warm cake! Crumb disaster).
Fudgy Frosting
In large pan over low heat melt and stir one 12-oz package of semisweet chocolate chips and ½ cup butter. Cool 10 minutes and then stir in 1 cup sour cream. Stir in 4 ½ cups (1 lb) powdered sugar till smooth.
2 eggs
1 ½ cups flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup shortening or butter
1 ¼ cups sugar
1 tsp vanilla
3 oz bittersweet chocolate, melted and cooled
1 cup (8 oz) sour cream
1 cup milk
1 recipe Fudgy Frosting (see below)
Heat oven to 350 & grease/flour two 9-inch pans. Combine flour, cocoa powder, baking powder, baking soda, & salt. In another bowl beat shortening and sugar till combined. Beat in eggs and vanilla till combined. Beat in melted chocolate and sour cream. Alternately add flour and milk; beat on low after each addition just until combined. Spread batter in prepared pans and bake 25 minutes or until tops spring back with lightly touched. Cool in pans (I stick them in the fridge or freezer to get them to cool faster because you cannot frost a warm cake! Crumb disaster).
Fudgy Frosting
In large pan over low heat melt and stir one 12-oz package of semisweet chocolate chips and ½ cup butter. Cool 10 minutes and then stir in 1 cup sour cream. Stir in 4 ½ cups (1 lb) powdered sugar till smooth.
Sunday, January 27, 2008
strawberry bread
This is like banana bread, except it's strawberry. It's better than bad, it's good!
3 cups flour
2 cups sugar
1 tsp baking soda
1 tsp salt
1 tbsp cinnamon
3 eggs, beaten
16 oz frozen strawberries, thawed
3/4 cup oil
Mix together the dry ingredients, then combine with eggs, strawberries and oil. Pour into two greased & floured pans (or 3 coffee cans if you want to be really southern). Bake at 325 for 1 hour 10 minutes. Cool 10 minutes in the pants, then cool on racks. Slice and serve warm with cream cheese.
3 cups flour
2 cups sugar
1 tsp baking soda
1 tsp salt
1 tbsp cinnamon
3 eggs, beaten
16 oz frozen strawberries, thawed
3/4 cup oil
Mix together the dry ingredients, then combine with eggs, strawberries and oil. Pour into two greased & floured pans (or 3 coffee cans if you want to be really southern). Bake at 325 for 1 hour 10 minutes. Cool 10 minutes in the pants, then cool on racks. Slice and serve warm with cream cheese.
piecora's house salad
This isn't southern but it's my favorite salad, from Piecora's on Capitol Hill. It's just
green leaf lettuce
artichoke hearts
olives
salami
canadian bacon
mozzerella
tomatoes
mushrooms
peppercinis
green leaf lettuce
artichoke hearts
olives
salami
canadian bacon
mozzerella
tomatoes
mushrooms
peppercinis
pasta carbonara
Oh my gosh, the best. Just the best.
1 egg yolk
1 tbsp cream (can use half & half or milk)
1 tbsp butter
a few slices of pancetta (bacon will do if needed)
4 ounces pasta (like fettuccine)
1/4 cup grated parmesan, romano or pecorino cheese
1 tbsp chopped parsley
Set out the egg, cream and butter before you start so they can reach room temperature. Cook the pancetta till crispy and drain. Then cook the pasta, drain it, then return it to the saucepan and put it on low heat. Toss the butter in the pasta. Beat the yolk and cream together, then toss with the pasta. Add pancetta, cheese and parsley and toss some more till well coated. Serve it right away, serves 3 or 4. [Or one hungry man and a regular girl.]
the best pancakes in the world
I'm snobby about pancakes and I can tell when they're made from a mix, from scratch, and with or without buttermilk. Actually anyone can tell this if they have had buttermilk pancakes before, it really, really makes a difference. This is my father-in-law's recipe and it's the best I've ever had. It even replaced my Great Aunt Kak's recipe that I'd always used before this one.
2 cups flour
2 eggs
1 tbsp baking powder
2 tsp baking soda
pinch of salt
buttermilk to consistence (2 to 3 cups)
Heat skillet on medium high. Flip pancakes when they start to bubble, but don't wait for the bubbles to burst before you flip them (the bubbles are what makes them fluffy, for real).
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