Tuesday, November 29, 2011
1 baked pastry shell (use a Marie Calendar's size -- so the small kind)
1 C whipping cream
1 C semisweet chocolate pieces
1/3 C butter
1/3 C sugar
2 egg yolks, beaten
3 T whipping cream
1. In a medium heavy saucepan combine the 1 C whipping cream, chocolate pieces, butter, and sugar. Cook over low, stirring constantly, until chocolate is melted (about 10 min.). Remove from heat. Gradually stir half the hot mixture into the egg yolks. Return egg mixture to chocolate mixture in saucepan. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 min.). Remove from heat (may appear slightly curdled). Stir in the 3 T cream. Place saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and becomes hard to stir (about 20 minutes) [mine never got really hard to stir, and I let it chill for 30-40 min.].
2. Transfer the chocolate mixture to a medium mixing bowl [I just left mine in my pan]. Beat with an electric mixer on high for 2-3 minutes, until light and fluffy. Spread in pastry shell. Chill 5-24 hours. Top with whipped cream when ready to serve.
- 4 cups each 1-inch cubed French bread and prepared cornbread
- 4 tablespoons olive oil
- 1 tablespoon dried thyme
- 1 pound well-spiced turkey or sweet Italian pork sausage, bulk or links (casings removed), broken into clumps
- 1 cup chopped red onions
- 1 cup chopped celery
- 1 tablespoon finely minced garlic
- 2 teaspoons dried sage leaves, crumbled
- 3/4 cup dried cranberries
- 3/4 cup chopped pecans
- 1/2 cup pitted prunes, quartered
- 1 cup defatted chicken broth
Sunday, November 20, 2011
- 1 1/2 teaspoons sesame seeds
- 1 teaspoon paprika
- 3/4 teaspoon salt
- 1/2 teaspoon poppy seed
- 1/2 teaspoon celery seed
- 1/4 teaspoon garlic powder
- 1/4 teaspoon coarse ground black pepper
- 1 dash cayenne pepper
- 2 tablespoons romano cheese (optional)
- Combine all ingredients and mix well.
- Store in a sealable container in the fridge.
|Image from Food.com|
- 1/2 cup butter
- 1 1/2 cups light brown sugar, packed
- 3/4 cup light corn syrup
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla
- 1/4 teaspoon ground cinnamon
- 1 pinch salt
- Place butter, brown sugar, corn syrup, and condensed milk in a saucepan and heat over medium heat, stirring to dissolve sugar, about 5 minutes.**
- Stir un the vanilla, cinnamon, and salt.
- Pour into a serving bowl.
- Serve with sliced, cored apples.
Our son didn't like the cinnamon in it, but ha! more for us!! I'm terrible at carameled apples, but now I'm a pro at caramel apple dip!
Tuesday, November 8, 2011
Sunday, November 6, 2011
3 qt popped popcorn
1 c firmly packed brown sugar
½ c butter
½ c light corn syrup
½ t salt
½ t vanilla
½ t baking soda
Pour the popcorn into a large roasting pan (don't forget to take out the unpopped kernals) and place in 250º F oven. In heavy 2 qt saucepan stir next 4 ingredients. Bring to a boil over medium heat. Without stirring, boil 5 min. Remove from heat, stir in vanilla and baking soda. Pour over warm pop corn and stir to coat. Bake in 250º F oven, stirring occasionally (I stir every 15 min.) , for 1 hr. Cool, break apart. Make 4 qt. or more (see below).
I pop two batches of air popped corn and it turns out to be just the right amount for us.