Breakfast or dessert? You decide...
3 cups Bisquick
1/2 cup milk
1/4 cup sugar
1/4 cup butter, melted
1 8oz pkg. cream cheese, softened
2 large eggs
1/2 cup sugar
1/2 tsp. vanilla extract
1/2 cup strawberry preserves
garnish: strawberries
1. Combine first 4 ingredients; stir vigorously 30 seconds. Turn dough out onto a lightly floured surface; knead gently 4 or 5 times. Pat dough evenly into bottom and up sides of an ungreased 9-inch square pan.
2. Combine cream cheese and next 3 ingredients in a mixing bowl; beat with an electric mixer until smooth. Pour batter into paan, and bake at 350 for 40 or 45 minutes or until a wooden pick inserted in center comes out clean. Let stand 10 minutes.
3. Spread preserves over top; cut coffee cake into squares to serve. Garnish, if desired, and serve warm.
Hot Cross Buns
Storebought buns will never be the same for us now.
4-4 1/2 cups flour
1 pkg. active dry yeast
1/4 c. warm water
1/8 tsp. sugar
3/4 cup milk
1/2 cup butter (1 stick)
1/3 cup sugar
1/2 tsp. salt
2 eggs
1/2 cup finely snipped dried apricots
1/2 cup coarsely chopped raisins
1 egg white, beaten
1 Tbsp. water
Dried apricots cut into strips
In a large mixing bowl place 2 cups of the flour; set aside. In a small bowl combine the yeast, warm water, and 1/8 tsp. sugar. Stir until yeast is dissolved; set aside.
In a medium saucepan heat and stir the milk, butter, 1/3 cup sugar, and salt until warm (120-130F) and butter is almost melted. Add to flour mixture along with yeast mixture and eggs. Beat on high speed for 3 mins. Stir in snipped apricots, raisins, and as much of the remaining flour as you can with a wooden spoon.
Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft (not sticky) dough that is smooth and elastic (3-5 mins total). Shape dough in a ball. Place dough in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 1/2 hours).
Punch down dough. Turn out onto a floured surface. cover and let rest 10 mins. Grease two baking sheets; set aside. Divide dough into 20 portions; shape each into a smooth ball. Place balls 2 inches apart on prepared baking sheets. cover; let rise until nearly double (45-60 minutes).
Preheat oven to 375. Make a crisscross slash across top of each bun with a small sharp knife or scissors. In a small cup combine beaten egg white and water. Brush misture over buns. Bake for 12-15 mins or until golden brown, rotating baking sheets halfway through baking. Top with apricot strips. Serve warm.
Store remaining buns in an airtight container in the refrigerator up to 3 days.
4-4 1/2 cups flour
1 pkg. active dry yeast
1/4 c. warm water
1/8 tsp. sugar
3/4 cup milk
1/2 cup butter (1 stick)
1/3 cup sugar
1/2 tsp. salt
2 eggs
1/2 cup finely snipped dried apricots
1/2 cup coarsely chopped raisins
1 egg white, beaten
1 Tbsp. water
Dried apricots cut into strips
In a large mixing bowl place 2 cups of the flour; set aside. In a small bowl combine the yeast, warm water, and 1/8 tsp. sugar. Stir until yeast is dissolved; set aside.
In a medium saucepan heat and stir the milk, butter, 1/3 cup sugar, and salt until warm (120-130F) and butter is almost melted. Add to flour mixture along with yeast mixture and eggs. Beat on high speed for 3 mins. Stir in snipped apricots, raisins, and as much of the remaining flour as you can with a wooden spoon.
Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft (not sticky) dough that is smooth and elastic (3-5 mins total). Shape dough in a ball. Place dough in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 1/2 hours).
Punch down dough. Turn out onto a floured surface. cover and let rest 10 mins. Grease two baking sheets; set aside. Divide dough into 20 portions; shape each into a smooth ball. Place balls 2 inches apart on prepared baking sheets. cover; let rise until nearly double (45-60 minutes).
Preheat oven to 375. Make a crisscross slash across top of each bun with a small sharp knife or scissors. In a small cup combine beaten egg white and water. Brush misture over buns. Bake for 12-15 mins or until golden brown, rotating baking sheets halfway through baking. Top with apricot strips. Serve warm.
Store remaining buns in an airtight container in the refrigerator up to 3 days.
Asparagus and Green Onion Risotto
2 T. butter
3/4 c. chopped green onions
1/2 tsp. chopped fresh thyme
1 1/2 c. uncooked Arborio rice
5 c. low-sodium chicken broth
1/2 lb. fresh asparagus, cut into 1-inch pieces
1/3 c. freshly grated parmesan cheese
Melt butter in a large heavy saucepan over medium heat; add green onions and thyme, and saute 1 minute or until onions are soft. Add rice, stirring to coat. Add 2 1/2 cups broth, and bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, 15 minutes. Add 1/2 cup broth, and cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth, 1/2 cup at a time. (Total cooking time is about 20 minutes.)
Stir in asparagus. Simmer 3 to 5 more minutes or until asparagus is tender and mixture is creamy. Stir in parmesan cheese. Serve immediately. Garnish with shaved parmesan, if desired.
3/4 c. chopped green onions
1/2 tsp. chopped fresh thyme
1 1/2 c. uncooked Arborio rice
5 c. low-sodium chicken broth
1/2 lb. fresh asparagus, cut into 1-inch pieces
1/3 c. freshly grated parmesan cheese
Melt butter in a large heavy saucepan over medium heat; add green onions and thyme, and saute 1 minute or until onions are soft. Add rice, stirring to coat. Add 2 1/2 cups broth, and bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, 15 minutes. Add 1/2 cup broth, and cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth, 1/2 cup at a time. (Total cooking time is about 20 minutes.)
Stir in asparagus. Simmer 3 to 5 more minutes or until asparagus is tender and mixture is creamy. Stir in parmesan cheese. Serve immediately. Garnish with shaved parmesan, if desired.
Chicken Parmesan
•4 boneless chicken breasts, pounded to 1/2 inch thickness
•1 egg
•1/2 cup milk
•seasoned bread crumbs
•2 to 3 tablespoons olive oil
•8 slices mozzarella cheese, or more
•1 jar (16 oz) spaghetti sauce
•Parmesan cheese
Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.
Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread and a nice green salad.
•1 egg
•1/2 cup milk
•seasoned bread crumbs
•2 to 3 tablespoons olive oil
•8 slices mozzarella cheese, or more
•1 jar (16 oz) spaghetti sauce
•Parmesan cheese
Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.
Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread and a nice green salad.
New Orleans Jambalaya
1 chicken (3-4 lbs.) cut in pieces
2 1/2 lbs. sausage (smoked, hot italian, or andouille)
2 med cans whole tomatoes
1 med can tomato paste
1 lb. shrimp
2 green peppers
3 medium onions
3 stalks celery
1/2 lb. butter
2 cups rice
cayenne pepper
white pepper
black pepper
worcestershire sauce
tabasco sauce
salt bay leaf
Boil chicken with celery tops; salt; one onion, quartered; black and red pepper 30-40 minutes. Set chicken aside to cool; strain broth and reserve.
Clean pot; boil shrimp with red pepper, onion, bay leaves, and salt. Drain; rinse well with cold water and set aside.
Chop the green peppers, onions, and celery; set aside.
Saute sausage in skillet; place on paper to cool.
Melt 1 stick of butter in skillet; saute chopped vegetables; add red pepper, black pepper, white pepper, a little salt, tabasco, and worchestershire. Add butter and set aside.
Clean the pot and cook rice in the chicken broth. Remove chicken from the bone, cut sausage into bite size pieces, and peel shrimp. When rice is done, add whole tomatoes and tomato paste. Spice and stir well. Add chicken, sausage, and shrimp. Taste to correct spices; stir again. Simmer on low for as long as possible, stirring occasionally.
2 1/2 lbs. sausage (smoked, hot italian, or andouille)
2 med cans whole tomatoes
1 med can tomato paste
1 lb. shrimp
2 green peppers
3 medium onions
3 stalks celery
1/2 lb. butter
2 cups rice
cayenne pepper
white pepper
black pepper
worcestershire sauce
tabasco sauce
salt bay leaf
Boil chicken with celery tops; salt; one onion, quartered; black and red pepper 30-40 minutes. Set chicken aside to cool; strain broth and reserve.
Clean pot; boil shrimp with red pepper, onion, bay leaves, and salt. Drain; rinse well with cold water and set aside.
Chop the green peppers, onions, and celery; set aside.
Saute sausage in skillet; place on paper to cool.
Melt 1 stick of butter in skillet; saute chopped vegetables; add red pepper, black pepper, white pepper, a little salt, tabasco, and worchestershire. Add butter and set aside.
Clean the pot and cook rice in the chicken broth. Remove chicken from the bone, cut sausage into bite size pieces, and peel shrimp. When rice is done, add whole tomatoes and tomato paste. Spice and stir well. Add chicken, sausage, and shrimp. Taste to correct spices; stir again. Simmer on low for as long as possible, stirring occasionally.
Thai Chili
This is the basic recipe, and I am still tweaking it. It was so good the whole family (okay, not MPD--but he did at least eat it, sort of) loved it and had seconds. I can't wait to make it again with a couple of twists--more heat next time, for one thing.
1 1/2 tsp. red curry paste
1 tsp. ground cumin
4 c. broth (divided)
1/2 c. uncooked bulgur
1 pound ground beef, browned (optional)
1 med. sweet potato, peeled & cubed
1 lg. green pepper, chopped
3 c. kidney beans, cooked & drained (or from a can)
1/2 c. coconut milk
1 c. jarred or boxed tomato puree/passata (or 1 can tomato sauce)
2 scallions (forgot these--darn!)
ground black pepper
Add paste, cumin, and a couple Tablespoons broth; stir until smooth. Add remaining broth, bulgur, potato, pepper & meat if using. Bring mixture to a boil. Cover tightly, reduce heat, and simmer for 10 minutes.
Add beans, coconut milk, & tomato puree. Stir. Bring to a boil again; reduce heat and simmer until heated through and thickened. Add scallions and pepper.
1 1/2 tsp. red curry paste
1 tsp. ground cumin
4 c. broth (divided)
1/2 c. uncooked bulgur
1 pound ground beef, browned (optional)
1 med. sweet potato, peeled & cubed
1 lg. green pepper, chopped
3 c. kidney beans, cooked & drained (or from a can)
1/2 c. coconut milk
1 c. jarred or boxed tomato puree/passata (or 1 can tomato sauce)
2 scallions (forgot these--darn!)
ground black pepper
Add paste, cumin, and a couple Tablespoons broth; stir until smooth. Add remaining broth, bulgur, potato, pepper & meat if using. Bring mixture to a boil. Cover tightly, reduce heat, and simmer for 10 minutes.
Add beans, coconut milk, & tomato puree. Stir. Bring to a boil again; reduce heat and simmer until heated through and thickened. Add scallions and pepper.
Best Chocolate Frosting
2 3/4 cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract
1.In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
2.In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract
1.In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
2.In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
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