Archive for the ‘Saucepan’ Category
Delicious…that word sums up this scrumptious Christmas dessert perfectly. It’s the best of sweet delectable white “snowy” chocolate and salty delicious macadamia nuts. The two combine to equal something greater than the sum of their parts…a match made in heaven!
White Chocolate Macadamia Truffles (Directions): In a small heavy saucepan, heat the butter almost until boiling (do not boil). Remove from heat and stir in white chocolate. Let sit for 2 minutes, then stir with a wire whisk until chocolate is melted and mixture is smooth. Stir in butter; mix well. Pour mixture into a bowl and refrigerate 1 hour or until mixture is firm but malleable. Place chopped macadamia nuts in a small bowl; set aside. Measure out 1 teaspoon of chocolate mixture and cover a macadamia nut completely with this mixture. Roll in chopped nuts, then place in a paper candy cup. Repeat until all truffles are made. Store in an airtight container in the refrigerator for up to 7 days. Remove from refrigerator 20 minutes before serving.
Ingredients
1/3 cup 35% cream
11 ounces white chocolate, chopped very fine
2 tablespoons butter, softened
1/2 to 2/3 cups grilled macadamia nuts, chopped very fine
30 to 35 grilled macadamia nuts, whole
I love waking up on Christmas morning an experiencing the delight on my kids’ face. After family time and gift opening, it’s time to eat! Luckily I can create this yummy torte ahead of time, and keep it refrigerated until after that special time on Christmas morning.
Strawberry Christmas Torte (Directions): In a blender or food processor, mix strawberries until coarsely chopped. In a saucepan, whisk strawberries and juice with cornstarch and bring to a gentle boil then simmer until thickened. Remove from heat and let cool. Whip cream cheese, sugar and vanilla together. In a separate bowl, beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture. Set aside 1/2 cup. Arrange ladyfingers around sides and bottom of the 8 or 9 inch springform pan, standing ladyfingers lengthwise around sides of pan. Pour 1/2 of filling into pan, top with half of strawberry mixture, and place a layer of ladyfingers on top of filling. Pour remaining filling over ladyfingers, and top with remaining strawberry mixture. Spread strawberry sauce over top of cake and place whole strawberries on top. Refrigerate and remove from pan once thoroughly chilled. To serve, place reserved whipped topping mixture in a ziptop bag and cut off a small corner piece. Pipe 12 small stars around edge of torte, and nestle a whole berry in the center of each star.
Ingredients
* 1 16 ounce package frozen strawberries, thawed
* 1 tablespoon cornstarch
* 1 8 ounce package cream cheese, softened
* 1 3 ounce package cream cheese, softened
* 3/4 cup white sugar
* 2 teaspoons vanilla extract
* 1 pint heavy whipping cream
* 2 12 ounce packages ladyfinger cookies
* 12 whole strawberries
Grandma’s house on Christmas morning is a special time with with family warmth and great food. Grandma never fails to deliver the goods and her Christmas Nut Rolls are one of her best dishes. It’s made with a very rich yeast dough (with egg yolks and 1 pound of butter), spread with a filling of ground nuts, sugar and egg whites, then rolled up and baked. mmmmm, delicious!
Christmas Nut Rolls (Directions): Place yeast in a small bowl with 1 tsp sugar and warm water; cover until needed. In a large saucepan, heat and stir the milk, butter, salt and 1/2 cup sugar until butter is melted, then let cool. In a very large bowl, beat egg yolks; add sour cream, the saucepan contents, and the yeast mixture in the small bowl. Slowly add flour and mix well with hands, adding more flour until dough is soft, then continue adding flour until dough is not sticky but not enough to make the dough moderately stiff. It takes more than 8 cups. When mixed well, divide into 12 equal balls; cover then set aside in a warm area. For Filing: Beat egg whites until frothy; slowly add sugar, vanilla and milk. Stir in ground nuts. If needed, add enough water until filling is spreadable. Roll out each ball of dough, like a jelly roll, and spread with 1 full cup of filling. Spread filling to end of three of the sides of dough, leaving about a 1/2-inch edge plain on fourth side. Fold over about 1/2-inch of three sides and roll to fourth side to resemble a jelly roll. Moisten fourth side with a little water to seal; place seam side down on greased baking sheet. A standard baking sheet will hold two. Puncture dough with a sharp knife in two or three places before baking to release steam. Bake at 350 degrees for 30-40 minutes until done. When baked, remove from trays and place on baking cloth; butter the tops. You can also drizzle with powdered sugar, mixed with vanilla and water, to a thin icing consistency; let harden.
Ingredients
* 1 large cake of yeast
* 1 tsp sugar
* 1/2 cup warm water
* 1 can evaporated milk
* 1 lb. butter, cut up
* 2 tsp salt
* 1/2 cup sugar
* 7 egg yolks
* 2 cups sour cream
* About 10 cups flour
* Filling:
* 7 egg whites
* 2 cups sugar
* 2 tsp vanilla
* 1 can evaporated milk
* 3 lbs ground nuts
* 1/2-3/4 water, if needed, to make filling spreadable
* Optional, add 1/2 cup fine coconut or 1/2 cup raisins to the nuts after grinding
I love this patriotic tribute to my Italian heritage. This sentimental dish consists of hunks of sweet Italian sausage cooked with dried tomato strips and broccoli in a broth and wine sauce and served over bow tie pasta. This masterpiece beautifully represents the colors of the Italian Flag!
Italian Flag Bowties (Directions): Cut sausage into bite sized pieces. Heat oil in medium saucepan, brown sausage and remove. Cut tomatoes into small strips and finely chop garlic. Add to pan and saute 2-3 minutes until light brown. Add wine and stir. Add chicken broth, salt and pepper, and sausage; cover. Heat to a boil, add broccoli and simmer on medium heat for 5-10 minutes. Serve over bowtie pasta (salt the water before boiling the pasta). Top with grated romano cheese.
Ingredients
* 2 Tbsp olive oil
* 1/4 cup dry white wine
* 1 package sweet Italian sausage
* 1 lb bow tie pasta
* 1 small jar sundried tomatoes in oil
* 2 cloves garlic
* 1 can chicken broth
* 1/2 package frozen broccoli florets
* Salt
* Pepper
* Grated romano cheese
Finally, I have a a legitimate reason to have beer in the house, Honey-Wheat Beer Bread! This yeast bread is made with beer, oil and honey, along with bread flour and whole wheat flour. Rolled oats are sprinkled on top of the loaves, and the baked bread may be served with cinnamon-flavored butter. mmmmmmmm, yummy!
Honey-Wheat Beer Bread (Directions): In a saucepan mix the beer with oil and honey; heat and stir to 110-120 degrees F. In a large bowl, mix together thoroughly the 3 cups of bread flour and the 2 cups of whole wheat flour. In another large bowl, combine 2 cups of this flour mixture, the yeast and the salt. Add the warm beer mixture to these dry ingredients; beat 2 minutes with electric mixer. Knead-in the remaining flour mixture until dough is smooth. Let rise about 1 hour. Split dough in half and form 2 loaves. Grease 2 glass bread pans, add bread. Let rise. Heat oven to 350 F. Bake 15 minutes, remove; quickly brush tops with egg mixture and sprinkle lightly with oats. Return to oven and bake for another 15-20 minutes or until loaves are browned on top. Serve with Cinnamon butter: Mix butter with cinnamon, shape and chill before serving.
Ingredients
* 1 12-oz bottle Honey-Wheat beer, (room temperature)
* 1/2 C. Canola oil
* 1/3 C. Honey
* 3 C. Bread Flour
* 2 C. Whole Wheat Flour
* 4 t. Dry Yeast
* 1 1/2 t. Salt
* 1 Egg Yolk beaten with 1 T. water
* 1/2 C. Old Fashioned Rolled Oats
* 1/2 C. Butter, softened
* 1/2 t. Cinnamon, ground
This year I’m going to inject a little Italian flare into our traditional Thanksgiving meal. Turkey Risotto is flavor packed poultry side dish with artichokes and mushrooms. Top it off with some Parmesan cheese to make this outstanding recipe even better.
Turkey Risotto (Method): In a heavy saucepan, saute the onion in olive oil until tender. Add the rice and sun-dried tomatoes and stir until rice is well-coated with the oil. Add 1-2 ladles of hot chicken broth. Stir until liquid is almost all absorbed. Continue to add stock and stir. With the last ladleful of stock, add the turkey, mushrooms, and artichoke hearts. Cover and let cook until rice is al dente. Just before serving, stir in the grated Parmesan and salt and pepper.
Ingredients:
* 1 small onion, diced
* 3 tablespoons olive oil
* 1 cup Arborio rice
* 6 cups chicken stock, heated
* 1/4 cup finely snipped sun-dried tomatoes
* 2 cups diced leftover turkey
* 1 cup sliced white mushrooms
* 1 can artichoke hearts, drained and quartered
* 4 ounces grated Parmesan cheese
* Salt and pepper to taste
I’m always looking for unique recipes to liven up traditional holiday meals. This year, I plan to add a little zing to our Thanksgiving menu with Esquites con Chile (a.k.a. Corn with Chiles). This lively dish not only tastes great with a delicious Mexican meal but also as an addition to your Thanksgiving menu. With its sweet kernels of corn combined with the flavor of serrano and roasted red chile, this dish easily replaces the traditional (and boring) green bean casserole. It’s also a yummy way to kick up the flavor in regular corn - something I’ll never serve plain again.
Esquites con Chile- Corn with Chiles (Preparation): Heat oil in a large saucepan over medium heat. Add in corn and let it heat for 5-10 minutes. Sprinkle in seasonings and chiles and cook for an additional 5 minutes. Salt to taste.
Ingredients: 16 oz bag of frozen corn -or- 2 cans, drained, 1 small can of roasted red chiles, finely diced, 1/4 teaspoon cumin, 1 teaspoon chile powder, 1 teaspoon serrano chile, finely diced, 1 tablespoon oil, salt to taste.
When our family Thanksgiving dinner plans changed at the last second from mom’s house to MY house, you better believe I was stressed. However, with a little creative effort I was able to pull it off!. This Thanksgiving, I hope to have a little more time to prepare but I’ll definitely be using at least one of my time saving recipes - Easy Pumpkin Cream Pie. It tastes so good, you won’t believe how easy it is to make.
EASY PUMPKIN CREAM PIE (Ingredients): 1 lg. pkg. Jello vanilla pudding mix, 3 tbsp. sugar, 1 tsp. pumpkin pie spice, 1 (13 oz.) can evaporated milk, 1 egg, slightly beaten, 1 c. canned pumpkin, Baked 9″ (deep) pie shell, cooled.
Directions: Combine all ingredients. Cook in saucepan over medium heat, stirring until mixture comes to a full rolling boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into shell. Chill for at least 4 hours. Serve with whipped topping. Add chopped nuts if desired.