Recipes II

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kellys
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Rich Shortcrust Pastry

Post by kellys » Wed Nov 24, 2010 6:17 pm

Here's a recipe for a nice pastry to make Christmas Mince Pies - use with my Fruit Mince recipe..

Ingredients:
225gms (8oz) Plain Flour
1/4 teaspoon salt
1 Egg yolk
1 tablespoon water
1/4 teaspoon lemon juice
125gms (4.5oz) Butter

Method:
1) Sift flour and salt.
2) Mix egg yolk, water and lemon juice together.
3) Lightly rub butter in to flour.
4) Add liquid and combine ingredients into a ball, leaving the bowl clean.
5) Turn on to a floured bench and knead lightly. Put in fridge for 5 to 10 minutes. Roll out as required.

You can do this in a bowl or just do it out on the bench.. If you have not done it before, I'd recommend using a bowl. :)
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northstar
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Re: Kelly's Fruit Mince

Post by northstar » Sat Dec 18, 2010 11:01 pm

sounds yum!
and easy to make, i will try this soon :)

SheliMarie
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Re: Recipes II

Post by SheliMarie » Wed Dec 22, 2010 5:00 am

Bananna Corn fritters

Banana Corn Fritters
3/4 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4-1/2 teaspoon ground chipotle chile or cayenne pepper
1 1/4 cups roughly mashed bananas (about 3 medium)
1 large egg
2 tablespoons milk or buttermilk
2 tablespoons canola oil , divided


Steps:
1: Preheat oven to 400°F. Coat a baking sheet with cooking spray.
2: Whisk cornmeal, flour, baking powder, salt, cinnamon and chipotle (or cayenne) in a medium bowl. Mix banana, egg and milk (or buttermilk) in another medium bowl. Add the cornmeal mixture to the banana mixture and stir until just incorporated.
3: Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium; using 2 tablespoons of batter for each, space 5 fritters evenly in the pan. Cook until golden brown, 30 seconds to 2 minutes per side. Transfer to the prepared baking sheet. Cook a second batch with the remaining oil and batter, adjusting heat to prevent burning.
4: Transfer the fritters to the oven and bake until puffed and firm to the touch, 8 to 10 minutes.

SheliMarie
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Re: Recipes II

Post by SheliMarie » Wed Dec 22, 2010 5:02 am

Cheesy Potato-Mushroom Casserole
Serves 6 - 8


3 or 4 large Idaho potatoes, peeled and thinly sliced.
Salt and pepper to taste
1 tsp of minced garlic. ( jar or fresh will both work )
One half cup of butter (1 stick) cut into bits
1 pound of mushrooms, sliced thinly
4 slices of Swiss cheese (the kind you put on sandwiches, deli-sliced)
1.5 cups of grated Italian-mixed cheese
1/2 large onion, diced
1 pint of whipping cream

Preheat oven to 375 degrees

Grease your 9 X 13" baking pan with spray or spread a bit of butter on the bottom. Distribute your first layer of potatoes across the bottom. I'm always most careful with the first layer to make sure the bottom is covered. Grate a bit of salt and pepper over the first layer. Then spread your garlic across this layer and half of the onion It won't completely cover; just scatter and spread it as best you can. Then add half of your mushrooms. Top the mushrooms with some of the bits of butter and then put on the slices of Swiss cheese. Spread those out so most of the mushrooms are covered. You can have blank spaces.

Now add the next layer of potatoes, a bit more butter, the second half of the onions, salt and pepper and more mushrooms. Cover this layer with a cup of the grated cheese mix. Put your third and last layer of potatoes on top. Grate on a bit more pepper and salt. Put any butter bits you have left on top and then the last of the cheese.

SheliMarie
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Re: Recipes II

Post by SheliMarie » Wed Dec 22, 2010 5:03 am

Stuffed Eggplant
4 medium eggplants
2 pounds lean ground beef
2 onions, finely chopped
4 cloves garlic, minced
4 medium tomatoes, chopped
2 eggs, beaten
One half tsp. ground nutmeg
1 tsp. ground cumin
Salt and pepper to taste
1 pound mozzarella cheese, shredded

Trim tough ends off of eggplants then slice them in half lengthwise. Cook eggplants in lightly salted boiling water for 7 minutes or until just barely tender. Drain and set aside to cool. Cook ground beef in frying pan and then drain off fat. Add onion, garlic and tomatoes and mix well. Cook over medium heat for about 5 minutes, stirring now and then. Transfer meat mixture to a bowl. Scoop out cooled eggplant halves, leaving about one half inch thick shells and reserve the pulp. Remove the seeds from the pulp as best you can. Add pulp to the ground beef mixture then stir in egg, nutmeg, cumin, salt and pepper and half of the cheese. Spoon mixture into the eggplant shells. Place the shells in a baking dish and sprinkle with the remaining cheese. Bake in a 350-degree oven for 30 minutes or until cheese is lightly browned.

SheliMarie
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Re: Recipes II

Post by SheliMarie » Wed Dec 22, 2010 5:04 am

Parmesan Mashed Potatoes

3 - 4 pounds red potatoes, washed and quartered
1 tsp. salt
3 cloves garlic, minced
One third cup Fresh Parmesan cheese, grated
One quarter cup butter
One quarter cup cream
Salt and pepper to taste

Cook potatoes in salted water until tender. Drain off water. Add garlic, cheese, butter, cream and salt and pepper and mash potatoes until smooth. These potatoes are great. Some folks swear by cooking the potatoes whole and then cutting them before mashing. If you choose this method, you can check the doneness by sticking the whole potatoes with a sharp knife. We also like to leave the skin on because it is supposed to contain most of the vitamins and minerals.

SheliMarie
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Re: Recipes II

Post by SheliMarie » Wed Dec 22, 2010 5:05 am

Cowboy Casserolei
Makes 4-6 servings
(Ideal slow cooker size: 4-quart)

1 medium onion, chopped
1 1/4 lbs. 90%-lean ground beef, browned, drained, and patted dry
6 medium potatoes, sliced, unpeeled
1 clove garlic, minced
16-oz. can kidney beans
15-oz. can diced tomatoes mixed with 2 Tbsp. flour, or 10 3/4-oz. can tomato soup
1/4 tsp. salt
1/4 tsp. pepper

1. Layer onions, ground beef, potatoes, garlic, and beans in slow cooker.

2. Spread tomatoes or soup over all. Sprinkle with salt and pepper.

3. Cover. Cook on Low 5-6 hours, or until potatoes are tender.

SheliMarie
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Re: Recipes II

Post by SheliMarie » Wed Dec 22, 2010 5:07 am

Banana Cream Cake with Caramelized Bananas

Banana Cream Cake
1 box of yellow cake mix
2 large eggs
1, 3/4 oz. box of banana cream pudding
1 cup of orange juice
1/2 cup of vegetable oil
1 cup of sour cream

Put all of this in a large bowl and mix. Mix for a bit and then scrape down the sides. Then run for a full 3 minutes. The batter will be fluffy.

Grease and flour an angel tube pan. Pour in your batter. Bake at 350 degrees for about 55 minutes or until your cake has a nice medium brown top and when tested with a toothpick you don't have any crumbs sticking. Cake is done.

Now for the frosting. Go to www.dinnerwithzola.com Follow the recipe for the French buttercream (in the dessert section) or frost with your favorite white frosting. When I use the French buttercream recipe I have enough frosting to fill the hole in the middle of the cake with frosting. This comes in handy later. Not a requirement but handy.

For the Caramelized Bananas.

Complete this last part just before you serve the cake. You can make the cake a day ahead and frost it. You can even store it in the refrigerator. Just take it out of the cooler 1 - 3 hours before you want to serve it. While the after dinner coffee is brewing you can finish the topping for your cake.

2 large, ripe bananas cut into quarter- inch slices. Rounds.

Spray for your cookie sheet

White sugar for dusting plus another 1/3 cup of sugar to make the sauce

1 small box of raisins (1/2 cup)

On a greased cookie sheet place your banana slices. Dust them lightly with sugar. Place under the broiler and broil until they form a crust on the top of each slice. They will brown like a toasted marshmallow. Keep an eye on them. This will only take a minute.

Remove from the oven and carefully use a spatula to remove the banana slices (you should be able to do this 3 or 4 slices at a time) and transfer them to the top of your cake. Just place them on randomly. I mound them all in the middle. Nudge them off of the spatula with your finger.

Now take the rest of the sugar and put it in a sauce pan with a 2 - 3 tablespoons of water. Heat this mixture on medium. Stir to dissolve the sugar. All you want to do is dissolve the sugar and get it hot. Then add the raisins. Take it off heat and stir.

While the mixture is still warm drizzle it over your bananas. Some if it will run across the top of the cake and maybe even down the sides.

Cut slices of your cake and serve. The warm, yummy drizzle will begin to melt your frosting. It's just plain gooey wonderful. If you have frosted the hole in the middle of the cake like I did, this gives you extra drooling frosting that you can scoop onto the cake slices. It's not gorgeous but the over-the-top taste of it makes up for lack of beautiful presentation.

SheliMarie
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Re: Recipes II

Post by SheliMarie » Wed Dec 22, 2010 5:08 am

Carrot Cake W / Cream Cheese frosting


1 2/3 C or 400 ml salad oil

2 cup or 500 ml sugar

4 eggs

1 / 2 C or 125 ml Black Strap Molasses

Mix until mixture becomes frothy, Add

2 C or 500 ml flour
2 tps baking soda
1 TBS ground cinnamon
2 tps ground Ginger

Mix well

Fold in
4C or 1000ml shredded carrots
And ½ C or 125ml chopped plumped raisins
½ cup or 125ml chopped nuts (I prefer pecan meal )

Place in 2 well-greased and floured cake or spring form baking pan

Bake at 350* for aprox 1 ½ hrs

Cool completely

CREAM CHEESE FROSTING

1 8oz pack cream cheese softened
½ stick butter softened
Mix until well blended

Add slowly ¾ of a 2lb bag of powered sugar
Again mix well
Fold in
Add ½ tsp. almond extract

½ cup chopped plumped raisins
½ cup chopped nuts


Ice cake when completely cooled

SheliMarie
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Re: Recipes II

Post by SheliMarie » Wed Dec 22, 2010 5:30 am

This is My version of sweet potato casserole

4 lg sweet potatoes baked and cooled before scooping
1 med can of cut yams
1 8oz block of creamed cheese
1 stick real butter
1 tbs ground ginger
1 tbs ground cinnamon
2 eggs
2 TBS flour
1/2 C pecan meal ( or finely ground pecans)
1 can crushed pineapple drained and pressed
evaporated milk
Method:

heat canned potatoes and drain. add the butter, cream cheese and mix well. add eggs , 1 at a time mixing well after each.add scooped out sweet potato. mix flour, meal, and spice together and add to potato mix a little at a time , mixing well. Fold in drained and pressed pineapple. add a little evaporated milk to smooth out. do not over do on the milk. Place in a buttered and floured baking dish,( I use pecan meal instead of flour) bake @ 375* for aprox 45 min.I always do a little dutch topping for mine.
1/2 stick real butter softened. 1/2 c sugar, 1/2 c flour, 1/2 cup pecan meal. mix all together until crumbly. sprinkle on top of cassarole before baking

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