World Best Coffee Recipes: April 2016

Monday, April 18, 2016

blueberry ricotta squares

Ingredients

Servings: 1
1 cup all-purpose flour
3/4 cup white sugar
1 1/4 teaspoons baking powder
1/3 cup milk
1/4 cup shortening
1 egg
1/2 teaspoon lemon extract
1 1/2 cups blueberries
2 eggs, beaten
1 1/4 cups ricotta cheese
1/3 cup white sugar
1/4 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c). grease a 9 inch square baking dish.
in a large bowl, stir together the flour, 3/4 cup of sugar, and baking powder. add the milk, shortening, 1 egg, and lemon extract, and use an electric mixer to mix on low speed for 1 minute, then on medium speed for 1 minute. pour the batter into the prepared pan, and spread evenly. sprinkle blueberries over the batter.
in a medium bowl, stir together 2 beaten eggs, ricotta cheese, 1/3 cup of sugar, and vanilla extract. spoon this mixture over the blueberries, and spread evenly.
bake for 55 to 60 minutes in the preheated oven, until a knife inserted near the center comes out clean. cool completely before cutting into squares and serving.

Sunday, April 17, 2016

Easy Apple Coffee Cake

Ingredients

Servings: 1
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1 cup sour cream
1/2 cup vegetable oil
6 apples - peeled, cored and sliced
1/2 cup white sugar
2 teaspoons ground cinnamon
1/2 cup chopped walnuts

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch bundt pan.
in a large bowl, stir together the cake mix and instant pudding mix. add the eggs, sour cream and oil, mix until well blended. in a small bowl combine the sugar, cinnamon and walnuts.
pour half of the batter into the prepared pan, then place a layer of sliced apples over the batter and sprinkle with half of the cinnamon walnut mixture. pour the remaining batter over the top and repeat with the remaining apples and cinnamon walnut mixture.
bake for 60 to 70 minutes in the preheated oven. cool for 1/2 hour before removing from pan to cool completely.

simple buttermilk coffee cake

Ingredients

Servings: 1
2 1/4 cups all-purpose flour
1 1/2 cups white sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 cup butter, room temperature
1 cup buttermilk
2 eggs
1/2 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13-inch baking dish.
combine flour, sugar, baking powder, and baking soda in a large bowl. cut butter into flour mixture until mixture resembles coarse crumbs. reserve about 1 cup butter crumbs.
stir buttermilk, eggs, and vanilla extract into remaining crumbs until batter is just combined; pour batter into prepared baking dish. sprinkle reserved butter crumbs over batter.
bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Sweet Potato Coffee Cake

Ingredients

Servings: 16
cooking spray
cake:
2 cups soft white wheat flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup brown sugar
1/4 cup honey
1/4 cup butter, softened
1 egg
1 cup cooked mashed sweet potatoes
1/2 teaspoon vanilla
topping:
1/3 cup all-purpose flour
1/3 cup brown sugar
1/3 cup rolled oats
1/4 cup butter, softened
1 teaspoon cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). spray a 9-inch square baking dish with cooking spray.
whisk white wheat flour, baking soda, 1 teaspoon cinnamon, and salt together in a bowl. beat 1/2 cup brown sugar, honey, and 1/4 cup butter together in another bowl with an electric mixer until creamy; beat in egg. add sweet potato and vanilla extract to butter mixture and beat until smooth.
stir flour mixture into sweet potato mixture until batter is evenly moistened and smooth. pour batter into prepared baking dish.
mix all-purpose flour, 1/3 cup brown sugar, rolled oats, 1/4 cup butter, and 1 teaspoon cinnamon together in a bowl until combined. sprinkle oats mixture over batter.
bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes.

Supergirl Summer Smoothie

Ingredients

Servings: 10
2 bananas, broken into chunks
1 cup cubed papaya (optional)
1 cup cubed fresh pineapple
1 cup cubed honeydew
1 cup seedless grapes (optional)
3 cubes ice cubes (optional)
2 (6 ounce) containers fruit flavored yogurt
1/2 cup orange juice, or as needed

Recipe

Preparation Time:

Ready Time:

place bananas, papaya, pineapple, honeydew, grapes, ice cubes, and yogurt into the bowl of a blender. pour in orange juice. cover and puree until smooth, adding additional orange juice if needed to achieve desired consistency.

banana coconut pecan muffins

Ingredients

Servings: 12
2 cups unbleached all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup raw sugar
1/3 cup extra virgin olive oil
4 ripe bananas, mashed
1/4 cup so delicious® dairy free original coconut milk
1 teaspoon pure vanilla extract
1 cup whole pecans and/or pecan pieces
1/2 cup coconut flakes

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees and line muffin pans with muffin/cupcake liners. you can also lightly spray the pan if you don't have liners. in a small bowl, combine flour, baking soda and salt. stir and set aside. in a larger bowl, mix sugar and oil together then add mashed bananas. note: i didn't want to dirty another bowl so i peeled each banana and squished them individually with my clean hands right into the bowl. this 'technique' makes for a chunkier banana consistency, which i like for a breakfast muffin. if you do not like that, mash the bananas in a separate bowl then add to the sugar/oil mixture.
to your wet mix also add coconut milk and vanilla, stirring until everything is thoroughly combined. add flour mixture to wet mixture and stir lightly, then add pecans and coconut. stir until everything is just combined. note: the batter will be fairly thick. spoon batter into muffin tins about 3/4 full.
bake for 20-25 minutes until muffins are golden brown on top.

Frijoles De Olla

Ingredients

Servings: 8
10 cups water
2 tablespoons lard
2 cups dry pinto beans, rinsed
2 teaspoons salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

measure water and lard into a large pot. bring to a boil and add beans. cook over medium heat for 2 to 2 1/2 hours. season with salt and continue cooking until tender, about 30 more minutes.

Grandma Moyer's Rhubarb And Strawberry Coffee Cake

Ingredients

Servings: 1
2 cups white sugar
2 eggs
1 cup cold coffee
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups chopped rhubarb
1 1/2 cups sliced strawberries
1/2 cup brown sugar
1/2 cup chopped pecans (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13-inch baking pan.
beat white sugar and eggs together in a large bowl until smooth; mix in coffee. whisk flour, baking soda, cinnamon, and salt in a separate bowl. beat the dry ingredients into the moist ingredients just until combined; stir rhubarb and strawberries into the batter. pour batter into prepared cake pan and sprinkle top with brown sugar and pecans.
bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the middle comes out clean, 45 to 50 minutes.

bacon jam

Ingredients

Servings: 1
2 pounds bacon, cut into 1-inch pieces
1/2 cup bacon drippings
2 large yellow onions, cut into very thin slivers
1/2 cup brown sugar
1/4 cup garlic, minced
1 teaspoon ground cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup
1 cup brewed coffee
1/2 cup vinegar
1/2 cup maple syrup
3/4 cup ketchup

Recipe

Preparation Time:

Cook Time:

Ready Time:

cook and stir bacon in a large saucepan over medium-high heat until bacon starts to brown, about 10 minutes; drain grease, retaining 1/4 of the drippings. stir onions into bacon and drippings; cook and stir until soft, about 10 minutes. stir in brown sugar; cook until onions are sticky and browned, about 5 more minutes. mix in garlic, cayenne pepper, cinnamon, and nutmeg. cook and stir until garlic is soft, about 5 minutes.
mix in , coffee, vinegar, and maple syrup. bring to a boil, reduce heat to low, and cook until the bacon jam is thickened but not completely dry, stirring occasionally to prevent burning, about 35 minutes. mix in ketchup and cook 5 more minutes.
remove from heat, let the bacon jam cool, and pulse in a food processor to a slightly chunky, spreadable consistency. bacon jam will store in the refrigerator, covered, up to 2 weeks.

Saturday, April 16, 2016

chocolate trifle

Ingredients

Servings: 12
1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy

Recipe

Preparation Time:

Cook Time:

Ready Time:

prepare brownie mix according to package directions and cool completely. cut into 1 inch squares.
in a large bowl, combine pudding mix, water and sweetened condensed milk. mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
in a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. repeat layers. shave chocolate top layer for garnish. refrigerate 8 hours before serving.

Ultimate Frozen Strawberry

Ingredients

Servings: 4
6 fluid ounces tequila
2 fluid ounces triple sec
8 ounces frozen sliced strawberries in syrup
4 fluid ounces frozen limeade concentrate

Recipe

Preparation Time:

Ready Time:

fill a blender with ice and crush. pour in the tequila and triple sec. add the strawberries and limeade. blend for 30 seconds or until smooth. serve in glasses with the rims dipped in powdered sugar.

dave's mocha chicken

Ingredients

Servings: 4
2/3 cup soy sauce
1/2 cup brown sugar
1/4 cup cooking
1/4 cup strong brewed coffee
1/4 cup olive oil
6 chicken legs
ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium, nonreactive container, mix the soy sauce, brown sugar, , coffee, and 2 tablespoons olive oil. place chicken legs in the mixture. cover, and marinate in the refrigerator 3 to 4 hours.
remove chicken from the marinade mixture, and set aside. transfer the marinade to a medium saucepan, and bring to a boil.
heat remaining olive oil in a medium skillet over medium-high heat. season chicken with pepper, and brown on all sides in the skillet. pour the hot marinade mixture into the skillet. reduce heat, and simmer 30 minutes, or until chicken is no longer pink and juices run clear. cool slightly before serving.

christmas morning wife saver (breakfast casserole)

Ingredients

Servings: 1
16 slices bread, crusts removed - divided
16 slices canadian bacon
16 slices sharp cheddar cheese
6 large eggs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dry mustard
1/4 cup minced onion
2 tablespoons diced green bell pepper
2 tablespoons diced red bell pepper
2 teaspoons worcestershire sauce
1 dash hot sauce
3 cups whole milk
1/2 cup butter, melted
1 cup crushed corn flakes cereal

Recipe

Preparation Time:

Cook Time:

Ready Time:

butter a 9x13-inch baking dish. cut and fit 8 slices of bread to fit over entire bottom of dish. cover bread with slices of canadian bacon and sharp cheddar cheese. cut and fit remaining 8 slices of bread to completely cover bacon and cheese.
whisk eggs with salt and black pepper in a bowl. whisk dry mustard, onion, diced green and red bell pepper, worcestershire sauce, and hot sauce into eggs. whisk in milk until egg mixture is smoothly combined. pour egg mixture evenly over the casserole. cover the dish and refrigerate overnight.
preheat oven to 350 degrees f (175 degrees c).
pour melted butter evenly over the casserole and sprinkle corn flake crumbs over the top.
bake in the preheated oven until set and lightly browned, about 1 hour. let casserole stand for 10 minutes before serving.

streusel apple coffeecake

Ingredients

Servings: 1
1 1/2 cups packed light brown sugar
3/4 cup all-purpose flour
1/2 cup butter, chilled and diced
2 teaspoons ground cinnamon
1 cup chopped walnuts
3 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 cup butter, room temperature
1 1/2 cups white sugar
3 eggs
2 teaspoons vanilla extract
16 ounces plain low-fat yogurt
2 granny smith apples - peeled, cored and finely diced

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour a bundt cake pan.
to make streusel: in a medium bowl, mix brown sugar, 3/4 cup flour, and cinnamon. cut in the butter with a fork until crumbly. stir in walnuts.
in a medium bowl, stir together 3 1/4 cups flour, baking powder, and baking soda. in a large bowl, cream together the butter and sugar until light and fluffy. beat in the eggs one at a time, mixing well after each. then stir in the vanilla and yogurt. gently stir in the flour mixture just until blended.
pour 3 cups of the batter into the bundt pan, sprinkle with 1/4 of the streusel, and layer with apples. sprinkle with 1/2 the remaining streusel. pour in the remaining batter, and top with the remaining 1/4 streusel. lightly pat the top layer of streusel so it sticks to the cake batter.
bake 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. cool in the pan on a wire rack 15 minutes. place cookie sheet over pan and carefully invert both. remove bundt pan, and let the cake cool completely.

avocado paletas

Ingredients

Servings: 10
1 cup water
1/2 cup white sugar
3 avocados, peeled and pitted
1 lime, juiced
1/4 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring water and sugar to a boil together in a saucepan; stir continually until sugar dissolves. set aside to cool.
pour sugar-water mixture into a blender with avocados, lime juice, and salt; blend until smooth. pour the mixture into 10 ice pop molds.
freeze until solid yet still soft, about 2 hours; insert wooden sticks and continue freezing until firm, 12 to 24 hours.

french lace cookies

Ingredients

Servings: 4
1/2 cup light corn syrup
1/2 cup shortening
2/3 cup packed brown sugar
1 cup all-purpose flour
1 cup chopped pecans

Recipe

preheat oven to 350 degrees f (175 degrees c). prepare cookie sheets by covering with parchment.
in a medium saucepan, heat the corn syrup, shortening and brown sugar over medium heat. stir constantly until the mixture comes to a boil. in a small bowl toss together the flour and nuts; stir into the saucepan mixture, and remove from the heat.
keep the batter warm by setting over a pan of hot water. drop by teaspoonfuls the prepared cookie sheets. cookies should be at least 3 inches apart. bake for about 5 minutes, until the center of the cookie is set. let the cookies set before removing from the baking sheets.

spiced apple coffee cake

Ingredients

Servings: 1
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup butter
1 cup white sugar
2 eggs, room temperature
1 1/2 teaspoons vanilla extract
2 apples - peeled, cored and thinly sliced
2 tablespoons all-purpose flour
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c). lightly grease a 9 inch springform pan. sprinkle sugar in the pan to coat. whisk together 2 cups of flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, cloves, and nutmeg in a bowl.
beat 1/2 cup butter and 1 cup white sugar with an electric mixer in a large bowl until light and fluffy. the mixture should be noticeably lighter in color. add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. beat in the vanilla with the last egg. mix in the flour mixture until just incorporated. spread into prepared pan.
top the cake with the sliced apples, arranged in an overlapping spiral pattern. in a small bowl, blend 2 tablespoons flour, brown sugar, and 1/2 teaspoon cinnamon, and butter with fork until crumbly. sprinkle over the apples.
bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Friday, April 15, 2016

Easy Apple Coffee Cake

Ingredients

Servings: 1
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1 cup sour cream
1/2 cup vegetable oil
6 apples - peeled, cored and sliced
1/2 cup white sugar
2 teaspoons ground cinnamon
1/2 cup chopped walnuts

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch bundt pan.
in a large bowl, stir together the cake mix and instant pudding mix. add the eggs, sour cream and oil, mix until well blended. in a small bowl combine the sugar, cinnamon and walnuts.
pour half of the batter into the prepared pan, then place a layer of sliced apples over the batter and sprinkle with half of the cinnamon walnut mixture. pour the remaining batter over the top and repeat with the remaining apples and cinnamon walnut mixture.
bake for 60 to 70 minutes in the preheated oven. cool for 1/2 hour before removing from pan to cool completely.

dave's mocha chicken

Ingredients

Servings: 4
2/3 cup soy sauce
1/2 cup brown sugar
1/4 cup cooking
1/4 cup strong brewed coffee
1/4 cup olive oil
6 chicken legs
ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium, nonreactive container, mix the soy sauce, brown sugar, , coffee, and 2 tablespoons olive oil. place chicken legs in the mixture. cover, and marinate in the refrigerator 3 to 4 hours.
remove chicken from the marinade mixture, and set aside. transfer the marinade to a medium saucepan, and bring to a boil.
heat remaining olive oil in a medium skillet over medium-high heat. season chicken with pepper, and brown on all sides in the skillet. pour the hot marinade mixture into the skillet. reduce heat, and simmer 30 minutes, or until chicken is no longer pink and juices run clear. cool slightly before serving.

Grandma Moyer's Rhubarb And Strawberry Coffee Cake

Ingredients

Servings: 1
2 cups white sugar
2 eggs
1 cup cold coffee
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups chopped rhubarb
1 1/2 cups sliced strawberries
1/2 cup brown sugar
1/2 cup chopped pecans (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13-inch baking pan.
beat white sugar and eggs together in a large bowl until smooth; mix in coffee. whisk flour, baking soda, cinnamon, and salt in a separate bowl. beat the dry ingredients into the moist ingredients just until combined; stir rhubarb and strawberries into the batter. pour batter into prepared cake pan and sprinkle top with brown sugar and pecans.
bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the middle comes out clean, 45 to 50 minutes.

Coffee And Doughnuts Ice Cream

Ingredients

Servings: 1
3 day-old glazed doughnuts, cut into 8 pieces
1 cup cold, strong, brewed coffee
1/2 cup sugar
2 cups heavy cream
1 (14 ounce) can sweetened condensed milk
1/2 cup milk
1 teaspoon vanilla extract

Recipe

Preparation Time:

Ready Time:

place the doughnut pieces in a single layer in the bottom of a shallow dish. pour just enough of the coffee over the doughnuts so the liquid is completely absorbed by the doughnuts. put the dish in the freezer.
mix the remaining coffee with the sugar, cream, sweetened condensed milk, milk, and vanilla in a bowl; stir.
pour the mixture into an ice cream maker and freeze according to manufacturer's directions until the ice cream cycle is completed. fold the frozen doughnuts into the mixture; transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. ripen in the freezer for at least 12 hours.

Old Fashioned Carrot Pudding

Ingredients

Servings: 12
1/2 cup shortening
1 cup white sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup grated carrots
1 cup raisins
1 cup chopped walnuts
3/4 cup white sugar
1 1/2 teaspoons cornstarch
1 pinch salt
1 1/4 cups hot water
3 1/2 teaspoons butter
3 1/2 teaspoons lemon juice
1 1/2 teaspoons vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, cream together the shortening and 1 cup of sugar until light and fluffy. combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture until well blended. the mixture will be dry. stir in the carrots, raisins and chopped walnuts. pour into a well-greased pudding mold or coffee can. cover the top with aluminum foil.
place the pudding mold into a large kettle or dutch oven filled with 2 inches of water. cover the pan, and bring to a simmer. allow the pudding to steam for 4 to 4 1/2 hours over low heat. remove from the mold. serve with warm lemon sauce.
to make the lemon sauce, mix together 3/4 cup of sugar, cornstarch and salt in a saucepan. stir in hot water, butter, lemon juice and vanilla. cook over medium heat until thickened. serve warm over the pudding.

Voodoo

Ingredients

Servings: 1
1 (750 milliliter) bottle good-quality (such as grey goose®, chopin®, or dry fly®)
1/4 cup grains of paradise, lightly cracked

Recipe

Preparation Time:

Ready Time:

pour the into a 1-liter glass bottle, and add the grains of paradise. close the bottle, and shake gently. store in a cool place for 5 to 7 days; gently shake the bottle once a day.
strain the through a very fine metal mesh strainer, such as a strainer, into a sterile glass container. (using a coffee filter will strip some of the flavoring oils out of the .)

Eggnog Hot Chocolate

Ingredients

Servings: 8
2 1/2 cups milk
12 ounces bittersweet chocolate chips
4 cups eggnog
1 teaspoon vanilla extract
1/4 cup coffee flavored liqueur (optional)
whipped cream (optional)
8 cinnamon sticks, garnish (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium saucepan, melt chocolate in milk over medium-low heat. remove from heat, and let stand for 2 minutes. whisk the chocolate until melted and smooth.
stir in the eggnog, and heat gently over low heat until very warm but not boiling. remove from heat, and stir in the vanilla and coffee liqueur. pour into mugs, and serve with whipped cream and a cinnamon stick garnish.

coffee liqueur

Ingredients

Servings: 8
4 cups white sugar
4 cups water
3/4 cup instant coffee granules
2 tablespoons vanilla extract
4 cups

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a 3 quart saucepan over medium heat, combine the sugar and water. bring to a boil, reduce heat, and simmer for 10 minutes. remove from heat, stir in instant coffee, and allow to cool.
when cool, stir in vanilla extract and . pour into clean bottles. close bottles tightly, and store in a cool dark place.

Thursday, April 14, 2016

basic crepes

Ingredients

Servings: 8
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large mixing bowl, whisk together the flour and the eggs. gradually add in the milk and water, stirring to combine. add the salt and butter; beat until smooth.
heat a lightly oiled griddle or frying pan over medium high heat. pour or scoop the batter the griddle, using approximately 1/4 cup for each crepe. tilt the pan with a circular motion so that the batter coats the surface evenly.
cook the crepe for about 2 minutes, until the bottom is light brown. loosen with a spatula, turn and cook the other side. serve hot.

best chocolate chip cookies

Ingredients

Servings: 4
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
cream together the butter, white sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Frijoles De Olla

Ingredients

Servings: 8
10 cups water
2 tablespoons lard
2 cups dry pinto beans, rinsed
2 teaspoons salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

measure water and lard into a large pot. bring to a boil and add beans. cook over medium heat for 2 to 2 1/2 hours. season with salt and continue cooking until tender, about 30 more minutes.

tiramisu angel cake

Ingredients

Servings: 1
1 (18.25 ounce) package angel food cake mix
1 1/4 cups water
1 (3.3 gram) packet instant coffee (such as starbucks via®)
3/4 cup water
3 tablespoons coffee-flavored liqueur
1 (8 ounce) package cream cheese, softened
1/2 cup heavy cream
2 tablespoons butter, softened
1 (3.5 ounce) package instant french vanilla pudding mix
1 (4 ounce) package cream cheese, softened
2 tablespoons heavy cream
1 cup confectioners' sugar
1 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place cake mix and 1 1/4 cup of water in a large glass or metal mixing bowl; beat with an electric mixer on low speed for 30 seconds to mix the ingredients. change mixer speed to medium and beat 1 minute more.
pour the batter into an ungreased 9x13-inch baking pan.
bake in the preheated oven on the center rack until the cake is golden brown and a toothpick inserted into the middle comes out clean, 35 to 45 minutes.
remove cake from the oven, allow to cool completely, and remove from the pan. cut the cake horizontally into 2 layers. place 1 layer a serving platter to serve as the bottom of the cake; set the second layer aside.
mix instant coffee with 3/4 cup of water in a bowl until dissolved; drizzle the coffee mixture evenly over the bottom cake layer.
drizzle coffee liqueur over the bottom cake layer.
beat 8 ounces cream cheese, 1/2 cup cream, butter, and french vanilla pudding mix with an electric mixer in a bowl until the mixture is smooth and creamy, about 3 minutes.
spread pudding mixture over the bottom cake layer.
place the top cake layer the filling.
beat 4 ounces cream cheese, 2 tablespoons cream, confectioners' sugar, and vanilla extract with an electric mixer in a bowl until smooth.
spread the frosting over the top and sides of the cake. refrigerate leftovers.

avocado paletas

Ingredients

Servings: 10
1 cup water
1/2 cup white sugar
3 avocados, peeled and pitted
1 lime, juiced
1/4 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring water and sugar to a boil together in a saucepan; stir continually until sugar dissolves. set aside to cool.
pour sugar-water mixture into a blender with avocados, lime juice, and salt; blend until smooth. pour the mixture into 10 ice pop molds.
freeze until solid yet still soft, about 2 hours; insert wooden sticks and continue freezing until firm, 12 to 24 hours.

Irish Cream And Coffee

Ingredients

Servings: 1
1 cup strong brewed coffee
1 (1.5 fluid ounce) jigger irish cream liqueur

Recipe

Preparation Time:

Ready Time:

pour hot brewed coffee into a mug. stir in irish cream.

passover chocolate mandelbrot

Ingredients

Servings: 2
2 cups white sugar
1 cup pareve margarine
6 eggs
2 3/4 cups matzo cake meal
3/4 cup potato starch
1/2 teaspoon salt
1 cup chopped walnuts
2 cups semisweet chocolate chips
2 teaspoons white sugar
1 teaspoon ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a large cookie sheet.
in a large bowl, cream together the 2 cups sugar and margarine until smooth. beat in eggs one at a time, mixing well after each one. combine the cake meal, potato starch and salt; stir into the creamed mixture. mix in walnuts and chocolate chips. the mixture will be heavy. form into 2 long oval loaves. place the prepared baking sheet. sprinkle the top with a mixture of 2 teaspoons sugar and cinnamon.
bake for 50 to 55 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.

Classic Spanish

Ingredients

Servings: 6
1 lemon
1 lime
1 orange
1 1/2 cups
1/2 cup white sugar
1 (750 milliliter) bottle dry red
1 cup orange juice

Recipe

Preparation Time:

Ready Time:

have the fruit, , , and orange juice well chilled. slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. pour in the and sugar. chill in refrigerator for 2 hours to develop the flavors.
when ready to serve, crush the fruit lightly with a wooden spoon and stir in the and orange juice. adjust sweetness to taste.

the best rolled sugar cookies

Ingredients

Servings: 5
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, cream together butter and sugar until smooth. beat in eggs and vanilla. stir in the flour, baking powder, and salt. cover, and chill dough for at least one hour (or overnight).
preheat oven to 400 degrees f (200 degrees c). roll out dough on floured surface 1/4 to 1/2 inch thick. cut into shapes with any cookie cutter. place cookies 1 inch apart on ungreased cookie sheets.
bake 6 to 8 minutes in preheated oven. cool completely.

Honey Bun Cake Ii

Ingredients

Servings: 1
1 (18.25 ounce) package yellow cake mix
3/4 cup vegetable oil
4 eggs
1/2 cup white sugar
1 cup sour cream
1/2 cup raisins
1/2 cup chopped walnuts
1 cup packed light brown sugar
2 tablespoons ground cinnamon
2 cups confectioners' sugar
2 tablespoons butter
2 tablespoons milk

Recipe

preheat oven to 300 degrees f (150 degrees c). grease and flour one 13x9 inch cake pan.
beat eggs and white sugar together. stir in the sour cream, oil, and cake mix, beat well.
mix the raisins, chopped nuts, light brown sugar, and ground cinnamon together.
pour 1/2 of the cake batter into the prepared pan. top with all of the raisin mixture then pour the remaining cake batter over the top.
bake at 300 degrees f (150 degrees c) for 45 to 55 minutes. let cake cool slightly then spread icing over top.
to make icing: mix the confectioner's sugar, butter or margarine, and milk together. blend until smooth and spread over warm cake.

Wednesday, April 13, 2016

portuguese custard tarts - pasteis de nata

Ingredients

Servings: 12
1 cup milk
3 tablespoons cornstarch
1/2 vanilla bean
1 cup white sugar
6 egg yolks
1 (17.5 ounce) package frozen puff pastry, thawed

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c.) lightly grease 12 muffin cups and line bottom and sides with puff pastry.
in a saucepan, combine milk, cornstarch, sugar and vanilla. cook, stirring constantly, until mixture thickens. place egg yolks in a medium bowl. slowly whisk 1/2 cup of hot milk mixture into egg yolks. gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. cook, stirring constantly, for 5 minutes, or until thickened. remove vanilla bean.
fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top

Mocha Chocolate Chip Banana Muffins

Ingredients

Servings: 15
1 cup margarine
1 1/4 cups white sugar
1 egg
3 ripe bananas
1 tablespoon instant coffee granules, dissolved in
1 tablespoon water
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup semisweet chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
blend butter or margarine, sugar, egg, banana, dissolved coffee, and vanilla in food processor for 2 minutes. add flour, salt, baking powder, and soda, and blend just until flour disappears. add chocolate chips and mix in with wooden spoon. spoon mixture into 15 to 18 paper-lined muffin cups.
bake for 25 minutes. cool on wire racks.

christmas cake

Ingredients

Servings: 1
2 (8 ounce) containers candied cherries
1 (8 ounce) container candied mixed citrus peel
2 cups raisins
1 cup dried currants
1 cup dates, pitted and chopped
2 (2.25 ounce) packages blanched slivered almonds
1/2 cup
1/2 cup all-purpose flour
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter
2 cups packed brown sugar
6 eggs
3/4 cup molasses
3/4 cup apple juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. stir in ; let stand 2 hours, or overnight. dredge soaked fruit with 1/2 cup flour.
preheat oven to 275 degrees f (135 degrees c). grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again. in a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
in a large bowl, cream butter until light. gradually blend in brown sugar and eggs. mix together molasses and apple juice. beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. fold in floured fruit. turn batter into prepared pan.
bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean. remove from pan, and lift off paper. cool cake completely, then wrap loosely in waxed paper. store in an airtight container.

dad's best haroset

Ingredients

Servings: 4
3 apples - peeled, cored, and diced
1 cup walnuts, chopped
1 cup pecans, chopped
1 cup kosher red (such as manischewitz®)
1 teaspoon cinnamon

Recipe

Preparation Time:

Ready Time:

stir the apples, walnuts, pecans, and together in a large bowl. season with cinnamon, stir, and refrigerate until chilled, about 30 minutes.

Ultimate Frozen Strawberry

Ingredients

Servings: 4
6 fluid ounces tequila
2 fluid ounces triple sec
8 ounces frozen sliced strawberries in syrup
4 fluid ounces frozen limeade concentrate

Recipe

Preparation Time:

Ready Time:

fill a blender with ice and crush. pour in the tequila and triple sec. add the strawberries and limeade. blend for 30 seconds or until smooth. serve in glasses with the rims dipped in powdered sugar.

Mocha Coffee Cooler

Ingredients

Servings: 2
1 cup cold strong brewed coffee
3/4 cup powdered non-dairy creamer
1/3 cup white sugar
2 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla extract
14 cubes ice
1 tablespoon vegetable oil
1 5-second spray of cooking spray

Recipe

Preparation Time:

Ready Time:

pour coffee into a blender and add creamer, sugar, cocoa, vanilla extract, and ice. pour vegetable oil over ice cubes and spray cooking spray into blender. blend until smooth, about 1 1/2 minutes.

Candied Carrots

Ingredients

Servings: 4
1 pound carrots, cut into 2 inch pieces
2 tablespoons butter, diced
1/4 cup packed brown sugar
1 pinch salt
1 pinch ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

place carrots in a pot of salted water. bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. do not cook the carrots to a mushy stage!
drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. stir in butter, brown sugar, salt and pepper. cook for about 3 to 5 minutes, until sugar is bubbly. serve hot!

Chinese Restaurant Style Hot Mustard

Ingredients

Servings: 8
1/4 cup dry mustard
3 tablespoons cold water
1/8 teaspoon ground white pepper (optional)

Recipe

Preparation Time:

Ready Time:

whisk mustard, water, and white pepper together in a bowl.

Tuesday, April 12, 2016

avocado paletas

Ingredients

Servings: 10
1 cup water
1/2 cup white sugar
3 avocados, peeled and pitted
1 lime, juiced
1/4 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring water and sugar to a boil together in a saucepan; stir continually until sugar dissolves. set aside to cool.
pour sugar-water mixture into a blender with avocados, lime juice, and salt; blend until smooth. pour the mixture into 10 ice pop molds.
freeze until solid yet still soft, about 2 hours; insert wooden sticks and continue freezing until firm, 12 to 24 hours.

Sour Cream Rhubarb Coffee Cake

Ingredients

Servings: 1
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup butter
1/2 cup brown sugar
1 cup sour cream
1 egg
1 teaspoon vanilla extract
2 cups chopped rhubarb
1/2 cup white sugar
1/2 teaspoon ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
whisk flour, baking soda, and baking powder in a bowl. beat butter and brown sugar with an electric mixer in a separate large bowl until smooth, and stir in sour cream, egg, and vanilla extract, mixing well. stir flour mixture into sour cream mixture just until incorporated; pour batter into prepared baking dish. spread rhubarb over batter. mix white sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the rhubarb.
bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.

passover chocolate mandelbrot

Ingredients

Servings: 2
2 cups white sugar
1 cup pareve margarine
6 eggs
2 3/4 cups matzo cake meal
3/4 cup potato starch
1/2 teaspoon salt
1 cup chopped walnuts
2 cups semisweet chocolate chips
2 teaspoons white sugar
1 teaspoon ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a large cookie sheet.
in a large bowl, cream together the 2 cups sugar and margarine until smooth. beat in eggs one at a time, mixing well after each one. combine the cake meal, potato starch and salt; stir into the creamed mixture. mix in walnuts and chocolate chips. the mixture will be heavy. form into 2 long oval loaves. place the prepared baking sheet. sprinkle the top with a mixture of 2 teaspoons sugar and cinnamon.
bake for 50 to 55 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.

Frijoles De Olla

Ingredients

Servings: 8
10 cups water
2 tablespoons lard
2 cups dry pinto beans, rinsed
2 teaspoons salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

measure water and lard into a large pot. bring to a boil and add beans. cook over medium heat for 2 to 2 1/2 hours. season with salt and continue cooking until tender, about 30 more minutes.

amazingly good eggnog

Ingredients

Servings: 12
4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
2 1/2 cups light
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. slowly bring milk mixture to a boil.
in a large bowl, combine egg yolks and sugar. whisk together until fluffy. whisk hot milk mixture slowly into the eggs. pour mixture into saucepan. cook over medium heat, stirring constantly for 3 minutes, or until thick. do not allow mixture to boil. strain to remove cloves, and let cool for about an hour.
stir in , cream, 2 teaspoon vanilla, and nutmeg. refrigerate overnight before serving.

Coffee Praline Muffins

Ingredients

Servings: 10
1 3/4 cups all-purpose flour
1/3 cup brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecans
1/2 cup butter, melted
3/4 cup milk
2 tablespoons instant coffee powder
1 teaspoon vanilla extract
1 egg
1/8 cup brown sugar
2 tablespoons chopped pecans

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). lightly grease 10 muffin cups.
in a large mixing bowl, combine flour, 1/3 cup brown sugar, baking powder, salt and 1/2 cup chopped pecans. add melted butter, milk, instant coffee, vanilla and egg. mix until all of the dry ingredients are absorbed. fill the prepared muffin cups 2/3 full. combine the remaining brown sugar and pecans, sprinkle over the tops of the muffins.
bake at 375 degrees f (190 degrees c) for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

best chocolate chip cookies

Ingredients

Servings: 4
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
cream together the butter, white sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Blueberry Streusel Coffee Cake

Ingredients

Servings: 16
1 tablespoon melted butter, or as needed
1 tablespoon all-purpose flour, or as needed
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup unsalted butter
1 cup white sugar
3 room-temperature eggs
2 teaspoons vanilla extract
1 pint sour cream
2 cups blueberries
3/4 cup brown sugar
3/4 cup chopped walnuts
1 teaspoon ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). coat the inside of a tube pan with 1 tablespoon melted butter and 1 tablespoon flour.
combine 2 3/4 cup flour, baking powder, baking soda, and salt in a bowl.
beat butter and sugar with an electric mixer in a large bowl until light and fluffy. the mixture should be noticeably lighter in color. add eggs one at a time, allowing each egg to blend into butter mixture before adding the next. beat vanilla into the mixture with the last egg. pour flour mixture alternately with the sour cream into the butter mixture, mixing until just incorporated into a batter.
mix blueberries, brown sugar, walnuts, and cinnamon.
spread about 1/3 the batter into the bottom of the prepared pan. sprinkle about 1/3 the blueberry mixture over the batter layer. spread about 1/2 the remaining batter over the blueberry mixture; top with about 1/3 the remaining blueberry mixture. spread remaining batter over the blueberry mixture. top with remaining blueberry mixture.
bake in the preheated oven until golden and the tops spring back when lightly pressed, 60 to 65 minutes.

Mocha Coffee

Ingredients

Servings: 1
1 cup hot brewed coffee
1 tablespoon unsweetened cocoa powder
1 tablespoon white sugar
2 tablespoons milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

pour hot coffee into a mug. stir in cocoa, sugar and milk.

Monday, April 11, 2016

anisette toast

Ingredients

Servings: 12
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup softened butter
1 cup white sugar
3 eggs
4 teaspoons anise extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c). whisk together the flour, baking powder, baking soda, and salt in a bowl; set aside. grease 2 baking sheets.
beat the butter and sugar with an electric mixer in a large bowl until fluffy. beat in one egg until completely incorporated, then another. beat in the last egg along with the anise extract. mix in the flour until just incorporated. divide the dough the prepared baking sheets. form each portion into a 12-inch long log, 1/2-inch thick.
bake in the preheated oven until golden and firm to the touch, 20 to 25 minutes. remove from the oven, and allow to cool 5 minutes. cut into 3/4-inch thick slices using a serrated knife, and place cut-side-down the baking sheets. return to the oven, and bake 5 to 10 minutes until the bottoms turn golden brown. turn the cookies over, and continue baking until golden brown on the other side, 5 to 10 minutes more. cool completely on a wire rack before serving.

the best rolled sugar cookies

Ingredients

Servings: 5
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, cream together butter and sugar until smooth. beat in eggs and vanilla. stir in the flour, baking powder, and salt. cover, and chill dough for at least one hour (or overnight).
preheat oven to 400 degrees f (200 degrees c). roll out dough on floured surface 1/4 to 1/2 inch thick. cut into shapes with any cookie cutter. place cookies 1 inch apart on ungreased cookie sheets.
bake 6 to 8 minutes in preheated oven. cool completely.

Mocha Coffee

Ingredients

Servings: 1
1 cup hot brewed coffee
1 tablespoon unsweetened cocoa powder
1 tablespoon white sugar
2 tablespoons milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

pour hot coffee into a mug. stir in cocoa, sugar and milk.

allison's supreme chocolate chip cookies

Ingredients

Servings: 2
1/2 cup shortening
1/2 cup butter, softened
3/4 cup packed brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 tablespoon coffee-flavored liqueur
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups rolled oats
2 cups semisweet chocolate chips
1 cup chopped walnuts

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). grease cookie sheets.
in a large bowl, cream together the shortening, butter, brown sugar, and white sugar until smooth. beat in the eggs one at a time, then stir in the vanilla and coffee liqueur. combine the flour, baking soda, and salt; stir into the sugar mixture. mix in the oats, chocolate chips, and walnuts. roll tablespoonfuls of dough into balls, and place them 2 inches apart the prepared cookie sheets.
bake for 10 to 12 minutes in the preheated oven, or until golden. cool on a wire rack for a few minutes before eating!

Ultimate Frozen Strawberry

Ingredients

Servings: 4
6 fluid ounces tequila
2 fluid ounces triple sec
8 ounces frozen sliced strawberries in syrup
4 fluid ounces frozen limeade concentrate

Recipe

Preparation Time:

Ready Time:

fill a blender with ice and crush. pour in the tequila and triple sec. add the strawberries and limeade. blend for 30 seconds or until smooth. serve in glasses with the rims dipped in powdered sugar.

Candied Carrots

Ingredients

Servings: 4
1 pound carrots, cut into 2 inch pieces
2 tablespoons butter, diced
1/4 cup packed brown sugar
1 pinch salt
1 pinch ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

place carrots in a pot of salted water. bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. do not cook the carrots to a mushy stage!
drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. stir in butter, brown sugar, salt and pepper. cook for about 3 to 5 minutes, until sugar is bubbly. serve hot!

Sunday, April 10, 2016

dad's best haroset

Ingredients

Servings: 4
3 apples - peeled, cored, and diced
1 cup walnuts, chopped
1 cup pecans, chopped
1 cup kosher red (such as manischewitz®)
1 teaspoon cinnamon

Recipe

Preparation Time:

Ready Time:

stir the apples, walnuts, pecans, and together in a large bowl. season with cinnamon, stir, and refrigerate until chilled, about 30 minutes.

Mango Lassi-come-home

Ingredients

Servings: 7
2 cups lemon-flavored yogurt
1 cup vanilla yogurt
1/4 cup milk
2 cups pureed mango
3 tablespoons honey
1 (12.5 fl oz) can mango nectar
1/8 teaspoon ground cardamom

Recipe

Preparation Time:

Ready Time:

blend the lemon yogurt, vanilla yogurt, milk, pureed mango, honey, mango nectar, and cardamom together in a blender until completely combined. serve immediately.

tooth-splitting gingernuts

Ingredients

Servings: 30
1/2 cup butter, melted
1 cup white sugar
1 egg
2 tablespoons molasses
2 cups self-rising flour
3 tablespoons ground ginger

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c). lightly grease cookie sheets.
in a medium bowl, mix together the butter, sugar, egg, and molasses until smooth. combine the flour and ginger; stir into the molasses mixture until well blended. drop large teaspoonfuls of dough about 3 inches apart the prepared cookie sheets.
bake for 12 to 15 minutes on the top shelf of your oven. reduce the oven temperature to 280 degrees f (137 degrees c). allow the cookies to cool, then return them to a warm oven for 10 more minutes to dry out and become crispy.

christmas cake

Ingredients

Servings: 1
2 (8 ounce) containers candied cherries
1 (8 ounce) container candied mixed citrus peel
2 cups raisins
1 cup dried currants
1 cup dates, pitted and chopped
2 (2.25 ounce) packages blanched slivered almonds
1/2 cup
1/2 cup all-purpose flour
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter
2 cups packed brown sugar
6 eggs
3/4 cup molasses
3/4 cup apple juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. stir in ; let stand 2 hours, or overnight. dredge soaked fruit with 1/2 cup flour.
preheat oven to 275 degrees f (135 degrees c). grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again. in a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
in a large bowl, cream butter until light. gradually blend in brown sugar and eggs. mix together molasses and apple juice. beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. fold in floured fruit. turn batter into prepared pan.
bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean. remove from pan, and lift off paper. cool cake completely, then wrap loosely in waxed paper. store in an airtight container.

chocolate pecan biscotti

Ingredients

Servings: 50
1 tablespoon active dry yeast
1 tablespoon instant coffee granules
1/4 cup unsweetened cocoa powder
3 cups all-purpose flour
1/3 cup white sugar
1/2 cup ricotta cheese
1/4 cup unsalted butter
2 eggs
1/3 cup milk, scalded and cooled
1/4 cup chocolate hazelnut spread
1/2 cup chopped pecans
1/2 cup semisweet chocolate chips
3/4 cup heavy cream
9 ounces semisweet chocolate, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the yeast, instant coffee, cocoa, four, sugar, ricotta cheese, butter, eggs, milk and chocolate hazelnut spread into the bread machine in the order suggested by the manufacturer. set the machine for dough and press the start button. at the beep- or at the end of the second knead, add the chocolate chips and pecans.
grease a large baking sheet. form the dough into two thick logs about 3 1/2 inches wide and 12 inches long. cover and let rise until double, about 1 hour.
preheat oven to 350 degrees f (175 degrees c). bake biscotti for 40 to 45 minutes, until edges begin to brown. cool on wire racks. using a sharp serrated knife, slice the logs into 1/2 inch wide slices. lay the slices cut side down on the baking sheet. bake for 5 minutes, turn and bake 5 minutes more, until dry. do not brown.
when the biscotti are completely cool, make the chocolate dip. in a small saucepan, heat cream until scalding hot but not boiling. remove from heat and stir in the semisweet chocolate until smooth. allow to cool slightly. dip biscotti halfway into the chocolate and set waxed paper to dry. store in an airtight container. do not refrigerate. these will keep for several weeks.

Mocha Magic Torte

Ingredients

Servings: 1
cake:
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/3 cup instant coffee granules
1 1/3 cups water
1 2/3 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup mayonnaise
3 (1 ounce) squares unsweetened chocolate, melted
4 (1 ounce) squares unsweetened chocolate
1/2 cup milk
2 tablespoons instant coffee powder
1 egg, beaten
1 cup butter
3 cups confectioners' sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour two 9-inch round pans, and line them with wax paper or parchment.
sift flour with baking soda. dissolve 1/3 cup instant coffee in the water.
in a large bowl, beat white sugar, 3 eggs, and vanilla until light and fluffy. blend in mayonnaise and the melted chocolate. add flour mixture alternately with the coffee to the batter, one-third at a time; mix with electric mixer on low speed after each addition. pour batter into prepared pans.
bake in preheated oven until cake tester inserted in center comes out clean, about 35 minutes. cool cake in pans for 10 minutes. remove, and cool completely on wire racks.
melt 4 squares chocolate with milk and 2 tablespoons instant coffee in a double boiler; blend until smooth. pour hot chocolate mixture into the beaten egg, whisking constantly. allow to cool.
in a mixing bowl, cream butter and confectioners' sugar until light and fluffy. add chocolate mixture to butter mixture, and blend frosting well.
when layers have cooled, cut each horizontally to make 4 layers. fill and frost the cake with the frosting.

amazingly good eggnog

Ingredients

Servings: 12
4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
2 1/2 cups light
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. slowly bring milk mixture to a boil.
in a large bowl, combine egg yolks and sugar. whisk together until fluffy. whisk hot milk mixture slowly into the eggs. pour mixture into saucepan. cook over medium heat, stirring constantly for 3 minutes, or until thick. do not allow mixture to boil. strain to remove cloves, and let cool for about an hour.
stir in , cream, 2 teaspoon vanilla, and nutmeg. refrigerate overnight before serving.

Saturday, April 9, 2016

Frijoles De Olla

Ingredients

Servings: 8
10 cups water
2 tablespoons lard
2 cups dry pinto beans, rinsed
2 teaspoons salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

measure water and lard into a large pot. bring to a boil and add beans. cook over medium heat for 2 to 2 1/2 hours. season with salt and continue cooking until tender, about 30 more minutes.

best chocolate chip cookies

Ingredients

Servings: 4
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
cream together the butter, white sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

spicy apricot squash muffins

Ingredients

Servings: 12
2 cups all-purpose flour
1/2 cup oat bran
1 tablespoon ground ginger
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup cubed butternut squash
water as needed
1/2 cup apricot jam
1 cup light cream
1 cup white sugar
2 eggs, beaten

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). grease 12 muffin cups.
whisk flour, oat bran, ginger, baking powder, and baking soda together in a bowl.
place butternut squash into a pot with just enough water to almost cover the squash; bring to a boil. reduce heat to medium-low and simmer until tender, 10 to 15 minutes. drain and mash squash with a potato masher until smooth.
mix squash and apricot jam together in a bowl.
whisk cream, sugar, and eggs into the squash mixture until light and creamy; stir into flour mixture until just combined. pour batter into each muffin cup, filling each cup to about 3/4-full.
bake in the preheated oven until lightly browned, about 20 minutes. cool muffins in muffin cups before removing.

avocado paletas

Ingredients

Servings: 10
1 cup water
1/2 cup white sugar
3 avocados, peeled and pitted
1 lime, juiced
1/4 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring water and sugar to a boil together in a saucepan; stir continually until sugar dissolves. set aside to cool.
pour sugar-water mixture into a blender with avocados, lime juice, and salt; blend until smooth. pour the mixture into 10 ice pop molds.
freeze until solid yet still soft, about 2 hours; insert wooden sticks and continue freezing until firm, 12 to 24 hours.

passover chocolate mandelbrot

Ingredients

Servings: 2
2 cups white sugar
1 cup pareve margarine
6 eggs
2 3/4 cups matzo cake meal
3/4 cup potato starch
1/2 teaspoon salt
1 cup chopped walnuts
2 cups semisweet chocolate chips
2 teaspoons white sugar
1 teaspoon ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a large cookie sheet.
in a large bowl, cream together the 2 cups sugar and margarine until smooth. beat in eggs one at a time, mixing well after each one. combine the cake meal, potato starch and salt; stir into the creamed mixture. mix in walnuts and chocolate chips. the mixture will be heavy. form into 2 long oval loaves. place the prepared baking sheet. sprinkle the top with a mixture of 2 teaspoons sugar and cinnamon.
bake for 50 to 55 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.

upside-down coffee cake

Ingredients

Servings: 1
1/2 cup butter
2 cups light brown sugar
3 cups fresh peaches, pitted and sliced
2/3 cup margarine
1 1/3 cups white sugar
4 eggs
2 teaspoons vanilla extract
1 1/3 cups milk
3 1/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). use a deep sided 10 inch pan, or wrap the outside of a 10 inch springform pan with aluminum foil to prevent leaking. sift together the flour, baking powder, salt and cinnamon. set aside.
in a saucepan over medium heat, combine brown sugar and 1/2 cup butter. bring to a boil, then pour into bottom of springform pan. sprinkle with sliced peaches.
in a large bowl, cream together 2/3 cup margarine and the white sugar until light and fluffy. beat in the eggs one at a time, then stir in the vanilla. beat in the flour mixture alternately with the milk. pour batter over caramel and fruit in pan.
bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. cool in pan for 10 minutes, then invert serving platter and carefully remove pan. be extremely careful of hot caramel and fruit juices! serve warm.

bushwacker

Ingredients

Servings: 1
2 fluid ounces coffee flavored liqueur
2 fluid ounces coconut
2 fluid ounces irish cream liqueur
2 fluid ounces
2 fluid ounces amaretto liqueur
2 fluid ounces cream of coconut
1 pinch ground nutmeg

Recipe

Preparation Time:

Ready Time:

in a one-quart blender half filled with ice, combine coffee liqueur, , irish cream, , amaretto and coconut cream. blend until smooth. pour into cup and sprinkle a little nutmeg on top and enjoy a little taste of the islands.