|
|
February 2008 Recipes Rustic Chocolate Bread Pudding
1 ounce melted butter
2 large eggs, beaten
1/2 cup brown sugar
1 1/2 cups heavy cream
1/2 cup milk
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1/2 cup melted milk chocolate
3 cups day old bread
3 squares semi sweet or dark chocolate
Preheat oven to 350F and grease twelve muffin tins. In a mixing bowl whisk butter, eggs, sugar, cream, milk, vanilla, cinnamon and chocolate together. Fold in the bread and blend thoroughly. Pour mixture into muffin tins, about 3/4 full. Cut chocolate squares into 4 pieces each. Press one piece into mixture of each tin. Bake 35 minutes, cool and sprinkle with powdered sugar.
Chocolate Snickerdoodle Drops
1/2 cup butter, softened
1 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 egg
1/3 cup unsweetened cocoa powder
1 cup all purpose flour
2 tablespoons sugar
1 teaspoon ground cinnamon
In a large mixing bowl, beat butter with an electric mixer on medium to high speed 30 seconds. Add the 1 cup sugar, soda, and cream of tartar. Beat until combined. Beat in egg. Beat in cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour. Drop by slightly rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Stir together remaining sugar and cinnamon. Sprinkle dough with sugar cinnamon mixture. Bake in a 375F oven for 9 to 11 minutes or until edges are firm. Cool on wire racks. Makes about 30 cookies.
Chocolate Marshmallow Valentine Treat
1-8 ozs. Hershey chocolate bar
1/4 cup butter
30 marshmallows
2-3 tbsp. milk
1 cup whipping cream
4 ozs. sour cream
1 tbsp. vanilla or almond
1 tin cherry pie filling
Melt chocolate bar and butter.
Pour into 12 cupcake papers, spreading the chocolate up the sides with spoon.
Melt marshmallows and milk. Let cool.
Whip the whipping cream, sour cream, vanilla together.
Fold into marshmallow mixture. Spoon into chocolate lined cupcake papers.
Spoon cherry pie filling over top.
Keep chilled.
Rich French-Style Chocolate Mousse
3 oz. milk chocolate, chopped 1/4-in. or smaller
3 oz. Hershey's Special Dark, chopped 1/4-in. or smaller
1/3 c. water
3 large egg yolks
1 c. heavy cream
2 tbsp. sugar
1 tsp. vanilla Small piece of chocolate to make shavings, for garnish
Place milk chocolate, dark chocolate and water in a heavy saucepan and place over low heat, stirring frequently, until melted.
In small bowl, beat egg yolks with 2 tablespoons of the melted chocolate, then stir yolk mixture back into saucepan. Cook over low heat, stirring constantly, until mixture begins to thicken, 1 to 2 minutes. Pour mixture into large cold bowl and allow to cool until mixture no longer feels warm to the touch.
In cold bowl with cold beaters, whip cream until soft peaks form. Whip in sugar and vanilla. Refrigerate about 1/2 cup of the whipped cream to reserve for garnish. Spoon remaining whipped cream on top of cooled chocolate mixture, then gently fold together.
Divide mousse evenly among 4 dessert dishes or goblets. Cover with plastic wrap and refrigerate until firm, about 2 hours. Garnish each with dollop of whipped cream and a few chocolate shavings. (Use a vegetable peeler to shave a little off the piece of chocolate.) Serve cold.
Serves 4.
Note: Egg yolks with all their natural emulsifiers add to the sensuous texture of this mousse. Melting the chocolate with enough water to prevent seizing makes this more fail-safe than melting chocolate alone. Make sure that the melted chocolate mixture is not warm to the touch before folding it into the whipped cream.
Quick Dinners! Read the recipes in your local paper or on the back of labels. Many are g.f. or can be made g.f. simply by changing the brand of ingredients used. Easy Chicken & Rice Vary taste w/different herbs, veggies! Saute` sliced/diced chicken breast (or turkey) in a small amount of oil. Add onions and celery, as desired, and continue cooking until tender. Add your favorite vegetables, herbs, and rice. Add 2 1/2 to 3 times as much chicken broth as rice. Heat to boiling, then lower heat and cover. Simmer for ~20 minutes, stirring occasionally until rice is tender and liquid is absorbed. Taste and adjust seasoning as needed. (Broth--Swanson or 1 tsp. of Better than Bouillon soup base or other g.f. bouillon for each cup of water added. Extra salt may not be required.) Tater Puff Casserole... (Some brands of 'tater tots' have wheat--not g.f., while others use corn and are g.f. READ Labels! Pre-brown hash brown patties are an option too.) 1 # ground beef 1 onion, chopped 2 c. frozen green beans, cooked 1 can g.f. soup -- Progresso mushroom, chicken and rice, or other g.f. brand-Read Labels! GF tater puffs Brown beef and onions; drain grease. Put meat in a "pamed" 2 quart casserole. Add beans and soup mix. Cover with tater puffs in a single layer. Cook at 350 degrees for 1 hour, until puffs are done. (No soup? Mix 2 - 3 Tbs. cornstarch or sweet rice flour with ~ 2 c. chicken broth.) Easy Fried Fish... Season "enough" cornstarch w/seasonings of your choice--Old Bay or other seafood seasoning, g.f. lemon pepper, or a mix of paprika, salt and pepper. Dry thawed fish filets on paper towel and then dredge in cornstarch mixture. Shake off excess cornstarch and fry in hot oil until golden, turning to cook both sides. (Tilapia filets are thin and cook in minutes. The flavor is mild and should appeal to most.) Chilli-SW Michigan Style Lieven Brown: 1 # ground chuck 1 large onion, diced Add: 1-48 oz. can tomato juice 3-16 oz. cans red beans, drain and rinse GF chili powder to taste--READ LABELS! Season with salt and pepper to taste. Simmer for ~ 30 minutes for flavors to blend, stirring occasionally. Pass extra chili powder or hot sauce for those who like it extra spicy. Great w/cornbread or corn/tortilla chips on the side. Roundy's Hot chili beans w/gravy contain no wheat. If using, omit chili powder. (NOT G.F.--Bush's chili beans.) Kidney beans are g.f. but have proteins called 'lectins' that cause GI distress for many... Garlic Beef Serves 3 - 4 Slice 1/2 pound of round steak across the grain into very thin strips. Marinate 20 minutes in: 2 Tbs. LaChoy (or other g.f.) soy sauce 1 Tbs. brandy, sherry or rice wine 2 cloves garlic, pressed (or dried garlic) 1 tsp. sugar, opt. (Use more or less meat, marinade as needed.) Heat 1 Tbs. oil over high heat in wok or heavy skillet (a cast iron one works great!) Add meat and marinade to hot oil. Cook over high heat, less than 5 minutes. Stire only 2 - 3 times, just to turn meat. Don't overcook or stir the meat too often or it will be tough. Serve meat and juices over rice. (If you freeze the meat slightly, you be able to slice it thinner.) (Low sodium LaChoy is also g.f.!) Quick BBQ For every half-pound of cooked ground or leftover meat--beef, chicken or turkey, add 1/4 cup each of water and g.f. BBQ sauce. Mix well and simmer to evaporate excess water until the desired consistency. Serve with g.f. bread/rolls, in soft corn tortillas, or on top of rice, cornbread, baked potatoes or potato stix. (Saz's and Sweet Baby Ray's are g.f. and easy to find. El Rey's tortillas are g.f. and inexpensive, especially at Mexican grocery stores.)
|
|