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Banana Ceam Pie:
Truly delicious pie.....ps...I added a few drops of yellow food coloring to brighten it up a bit! Looked and tasted amazing!"
Ingredients:
Makes 8 servings.
1 Pie crust (9 inch) -- baked
2 / 3 cup · Sugar
¼ cup · Cornstarch
dash · Salt
2 ½ cup · Milk
3 large · Egg yolks
1 tbsp · Butter
1 tsp · Vanilla extract
2 medium · Bananas
½ cup · Heavy cream -- (see Note)
2 tbsp · Confectioner's sugar
Directions:
In a medium saucepan, combine granulated sugar, cornstarch and salt; mix well. Gradually stir in milk, mixing until smooth. Over medium heat, bring to boiling, stirring constantly; boil 1 minute, stirring. Remove from heat.
In small bowl, lightly beat egg yolks. Stir half of hot mixture into yolks, mixing well; pour yolk mixture into saucepan. Bring back to boiling, stirring. Cook 30 seconds longer. Into medium bowl, pour hot filling; stir in butter and vanilla. Cover surface with plastic wrap or waxed paper; refrigerate until cold.
To assemble: Pour half of filling into pie shell. Slice bananas into 1/4-inch-rounds. Arrange banana slices evenly over filling. Cover with remaining filling.
In medium bowl with a portable electric mixer at medium speed, beat cream and confectioner's sugar until soft peaks form. Spoon whipped cream onto pie, swirling attractively to cover surface. Chill well.
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Maple Glazed Cinnamon Rolls
A Delicious breakfast idea for a maple glaved cinnamon roll for Christmas morning or any day of the week so if you like a good cinnamon roll you need to take and try this one out and add it to your recipe collection today. The kids will love this as well and ask you to make them all the time.
Maple Glazed Cinnamon Rolls
Serves: 24 rolls
Ingredients:
2¼ teaspoon active dry yeast
2 tablespoons warm water
2 cups warm milk
½ cup sugar
1 egg beaten
1 teaspoon salt
6 cups flour, divided, plus more for rolling out dough
¾ cups melted butter
For the Filling:
1 cup butter softened
½ cup sugar
1-2 tablespoons cinnamon (I used 1 tablespoon)
For the Glaze:
4 tablespoons butter
2 cups powdered sugar
½ cup maple syrup
2 tablespoons heavy cream
Instructions:
For the Rolls:
In a large bowl, dissolve yeast in warm water.
Add milk, sugar, egg, salt, and 3 cups of the flour, stirring by hand with a wooden spoon with each each addition.
Add in the melted but slightly cooled butter and stir, then gradually add in the remaining 3 cups of flour. The dough should start to pull away cleanly from the sides of the bowl, but still be soft and a bit sticky. Sprinkle a little more flour onto the dough and stir again if the dough is too sticky to get out of the bowl easily.
Wrap the dough in plastic wrap. Then place the wrapped dough in a gallon sized Zip-lock bag. Do not squeeze all the air out of the bag.
Place the dough into the refrigerator overnight.
Remove the dough from the bag and plastic wrap, and punch it down.
On a well floured surface, roll out the dough into a large rectangle to about ¼ inch thickness. Check to see if the dough is sticking to your work surface as your roll and add more flour as needed.
Spread the softened butter over the surface of the dough and then sprinkle with sugar and cinnamon. It’s not necessary to measure out the cinnamon, just sprinkle it on directly.
Roll the dough tightly, starting with the long edge.
With a sharp serrated knife, slice the dough into 24 pieces, about 1 inch thick and place into one greased 9×13 baking dish and one greased 8×8 baking dish.
Cover each dish and place them somewhere warm. If you have a “bread proof” setting on your oven, this is a perfect place for them to rise. Otherwise, you can heat your oven to 150 degrees, then turn it off and place your dough in the oven. Allow the dough to rise for 1 hour.
When dough has risen, remove the cover and preheat the oven to 350 degrees. Bake the cinnamon rolls for 22-24 minutes, or until they are just a little bit golden.
Remove the rolls from the oven and make the glaze.
For the Glaze
In a small saucepan over medium heat, melt butter and whisk in powdered sugar until smooth and then stir in maple syrup and heavy cream.
Pour the glaze over the warm rolls.
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Christmas Vanilla Roll Cake Recipe
A simple vanilla roll cake with red and green dots and spirals of creamy buttercream is the perfect dessert for Christmas parties.
Serves: One Roll Cake Cook Time: 7 Minutes Total Time: 3 Hours Prep Time: 15 Minutes
Ingredients
Vanilla Roll Cake
2 eggs
3 egg yolks
1/2 cup (100 grams) sugar
1 teaspoon vanilla extract
1/3 cup (30 grams) sifted cake flour
3 tablespoons (30 grams) cornstarch
1/4 cup red & green Wilton batter bits (found at WalMart)
2 egg whites
1 tablespoon sugar
Vanilla Buttercream
1 cup Land O'Lakes butter, room temperature
3 cups (360 grams) powdered sugar
3-4 tbsp red & green sprinkles
1 teaspoon vanilla extract
1-3 teaspoons heavy cream
Decorations
4 oz white chocolate
red & green sprinkles
Instructions
Heat the oven to 450F.
Line a 17X12" jelly pan with parchment paper. Set aside.
In a mixing bowl add the 2 eggs, 3 egg yolks and 1/2 cup sugar. With the paddle attachment on, beat on medium to hight speed 3-5 minutes until pale in color and thickened. Add the vanilla extract and beat few more seconds.
Sift the flour and the cornstarch over the egg yolks mixture and with a spatula gently fold it in.
Fold in the batter bits as well.
In a separate grease free bowl, add the 2 egg whites and 1 tablespoon of sugar. With a whisk, whip until firm peaks form.
With the spatula, fold the whipped egg whites into the egg yolks mixture.
Pour the cake batter into the prepared pan, spread it evenly and bake for 6-7 minutes until golden brown and, when touched, it springs back.
As soon as you remove the cake from the oven sprinkle with powder sugar and then invert the cake onto a clean dish towel. Remove the parchment paper, sprinkle with more powder sugar, and roll up the cake with the towel. Place on a wire rack to cool
Vanilla buttercream:
In a clean bowl add the butter. With the whisk attached on to the the mixer whip the butter for 2-3 minutes on medium to high speed.
Lower the speed and slowly add the sugar, 1/2 cup at a time.
When all the sugar is incorporated increase the speed and whip for 2 more minutes.
Add few drops of heavy cream until it reaches the consistency you desire.
With a spatula fold in the sprinkles.
Gently unroll the cake and spread the buttercream evenly all over it.
Roll it again and place in the fridge for a couple of hours.
To decorate, melt the white chocolate in double boiler or microwave and pour it over the cake. Add Add more sprinkles (optional)
Let the chocolate settle for few minutes and slice the cake.
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Slow Cooker Creamy Chicken Fajita Soup
A easy simple side dish that complaments any meal OR makes a meal in itself try this easy slow cooker creamy chicken fajita soup recipe today. Makes a great light lunch or meal ideas as well.
Ingredients:
1 lb boneless, skinless chicken breasts
2 cans condensed cream of chicken soup (or this Homemade Cream of Chicken Soup recipe)
1 cup salsa
2 cups frozen corn
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups water
1 teaspoon cumin
1/2 teaspoon dried cilantro (optional)
1 cup cheddar cheese, shredded
favorite toppings
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken into slow cooker.
In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over chicken in slow cooker. Cook on low for 4-6 hours (or high for 2-3 hours). Remove chicken and shred using 2 forks. Put chicken back into slow cooker, add cheese, and let cook for 15 more minutes. Serve with your favorite fajita toppings (tomato, shredded cheese, avocado, sour cream, crushed tortilla chips, etc)
Watch Quick Tip Videos Click Here:
Store spices in a cool, dark place, not above your stove. Humidity,
light and heat will cause herbs and spices to lose their flavor.
Use a coarse Microplane to shave vegetables into salads or vinaigrettes.
You can create an orange-fennel dressing by adding grated fennel and
orange zest to a simple vinaigrette.
Always make stock in a large quantity and freeze it in plastic bags.
That way, when you want to make a nice soup or boil veggies, you can
simply pull the bag out of the freezer.
Cook pasta 1 minute less than the package instructions and cook it the rest of the way in the pan with sauce.
After making eggs sunny-side up, deglaze the pan with sherry vinegar,
then drizzle the sauce on the eggs to add another dimension to the dish.
After working with garlic, rub your hands vigorously on your stainless
steel sink for 30 seconds before washing them. It will remove the odor.
Remember schmaltz? Your mom and grandmother probably used a lot of it in
their home cooking. Schmaltz, or chicken fat, has a great flavor and
richness; it has a deeper flavor than duck fat and can be used on nearly
everything. I also love poaching fish in it.
If you find you need more oil in the pan when sautéing, add it in a
stream along the edges of the pan so that by the time the oil reaches
the ingredient being cooked, it will be heated.
When you deep-fry, hold each piece of food with long tongs as you add it
to the oil. Hold it just below the oil's surface for five seconds
before releasing it. This will seal the exterior and stop it from
sticking to the pot or the other food.
When chopping herbs, toss a little salt onto the cutting board; it will keep the herbs from flying around.
To make a great sandwich, spread the mayonnaise from corner to corner on
the bread. People rush this step and just do a swoosh down the middle.
Every bite should be flavorful. Now that's a sandwich!
Always season meat and fish evenly; sprinkle salt and pepper as though
it's "snowing." This will avoid clumping or ending up with too much
seasoning in some areas and none in others.
For best results when you're baking, leave butter and eggs at room temperature overnight.
Homemade vinaigrettes have fewer ingredients and taste better than
bottled ones. No need to whisk them: Just put all the ingredients in a
sealed container and shake.
For an easy weeknight meal, save and freeze leftover sauces from
previous meals in ice cube trays. The cubes can be reheated in a sauté
pan when you need a quick sauce.
When making meatballs or meatloaf, you need to know how the mixture
tastes before you cook it. Make a little patty and fry it in a pan like a
mini hamburger. Then you can taste it and adjust the seasoning.
Instead of placing a chicken on a roasting rack, cut thick slices of
onion, put them in an oiled pan, then place the chicken on top. The
onion will absorb the chicken juices. After roasting, let the chicken
rest while you make a sauce with the onions by adding a little stock or
water to the pan and cooking it for about 3 minutes on high heat.
After cutting corn off the cob, use the back side of a knife (not the
blade side) to scrape the cob again to extract the sweet milk left
behind. This milk adds flavor and body to any corn dish.
Do not use oil in the water when boiling pasta: It will keep the sauce from sticking to the cooked pasta.
When you’re going to sauté garlic, slice it rather than mincing it — it's less likely to burn that way.
To cut pancetta or bacon into lardons, put in the freezer for 15 minutes. This will firm up the meat and make it easier to cut.
A cast-iron pan is a valuable kitchen ally. It offers an even cooking surface and is a breeze to clean.
Smash garlic cloves inside a resealable plastic bag with the back of a
knife. That way, your cutting board and knife won't smell.
To get nice, crispy caramelization on roasted vegetables, simulate the
intense heat of an industrial oven: Bring your oven up as hot as it
goes, then put an empty roasting or sheet pan inside for 10 to 15
minutes. Toss the vegetables — try carrots or Brussels sprouts — with
olive oil, salt and pepper, and put them on the hot pan. This method
will give you the high heat you need to caramelize the sugars in the
vegetables quickly.
Invest in a bottle of high-quality olive oil. Just a small drizzle can
really bring out the flavor of pizza, mozzarella, pasta, fish and meat.
Marinating meat with citrus can give it a mealy texture. If you like
citrus, a little squeeze of lemon or lime is always a good way to finish
the dish instead.
When seasoning a salad, use coarse sea salt mixed with a little olive
oil. It will stay crunchy when combined with the vinaigrette.
Rest, rest, rest! Always let your meat rest — especially off a hot grill!
When you roast a whole chicken, the breast always overcooks and dries
out because the legs have to cook longer. This is a really simple way to
keep a chicken breast moist: Separate the breast and the leg. Season as
you normally would and roast as you normally would, but remove the
breast sooner than the leg.
Fresh basil keeps much better and longer at room temperature with the stems in water.
To cook a steak, I always start by cooking it on its side, where there
is a rim of fat on its narrow edge. I render it down so there's good,
flavorful fat in the pan for the rest of the cooking.
Season fish simply and cook it with respect. The flavor of the fish is
what you want. When it comes off the grill or out of the oven or pan,
finish it with a little squeeze of fresh lemon juice. Always. There is
just something about lemon and fish that is heavenly.
If you're cooking cauliflower, add a bit of milk to the water with salt
to keep the cauliflower bright white. Shock it in cold water to stop the
cooking and then serve.
When making mashed potatoes, after you drain the potatoes, return them
to the hot pan, cover tightly and let steam for 5 minutes. This allows
the potatoes to dry out so they'll mash to a beautiful texture and soak
up the butter and cream more easily.
For better-tasting asparagus, cure the stalks: Peel them, roll in equal
parts sugar and salt, and let them sit for 10 minutes, then rinse off
and prepare as desired.
To optimize the juice you get from a lemon or lime, roll it hard under
your palm for a minute before juicing. (Or — never say I told you this —
microwave it for 10 to 15 seconds.)
For perfect vegetable soup, start with diced carrots, onions, peppers
and tomatoes sautéed in oil or butter before you add any liquid. This
brings out the taste and caramelizes the sugars.
Always buy the freshest garlic you can find; the fresher it is, the
sweeter it will be. The best garlic has firm tissue-like skin and should
not be bruised, sprouted, soft or shriveled. If you find cloves that
have green shoots, discard the shoots — they will only add bitterness.
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Bacon Candy:
Also take and check out the following recipe for Candied Bacon By Clicking Here:
This candy is made by baking strips of bacon that are generously flavored with brown sugar, cinnamon, nutmeg, ground red pepper, and ground black peppercorns.
Ingredients:
8 slices bacon
2 tablespoons light brown sugar, firmly packed
1 teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon freshly ground black peppercorns
¼ teaspoon ground red pepper(Optional IF You Want Heat Added)
Directions:
Place bacon slices in a single layer on top of a broiler pan. In a small bowl, combine brown sugar, cinnamon, nutmeg, red pepper, and ground black peppercorns. Sprinkle brown sugar-spice mixture generously and evenly over top of each bacon slice. Bake at 350 degrees (F) for 10 to 15 minutes, until bacon is crisp and glazed. Let bacon cool about 2 minutes before transferring to a plate line with paper towel. Cool for about one-half hour and then blot with paper towel, being careful not to remove the glaze. Use kitchen scissors to cut bacon candy into squares and place them in a small candy dish. Serve warm, for best taste. (You may refrigerate the Bacon Candy and reheat in microwave to renew the crispness of the bacon.) This Bacon Candy may be served as is, or it may be used as a garnish for omelets or quiche—or even frosting on cakes or cupcakes, if you like a sweet/salty flavor. I hope you love the Bacon Candy!
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Garlic Mashed Potatoes:
How to make Garlic Mashed Potatoes. These are great with any meal.
Ingredients:
6 medium to large potatoes, peeled and cubed (I used Russet potatoes.)
6 cloves of roasted garlic (I have a Quick Tip on How to Roast Garlic in bettyskitchen. Or, you may use 6 fresh cloves of garlic, since they will be cooked.)
3/4 teaspoon to 1 teaspoon salt
½ stick (1/4 cup) butter
3 additional tablespoons butter, during the mashing process
milk, poured over cubed potatoes, until you can just see it at the level of the potatoes
Directions:
Place 6 peeled and cubed potatoes in a large pot. Add 6 cloves roasted garlic, ¾ teaspoon to 1 teaspoon salt, ½ stick butter, and milk to the level of the potatoes. Cover pot with a lid that fits. Bring potatoes to a boil over medium heat. Reduce heat to a simmer and cook until potatoes are fork-tender, about 17 to 20 minutes. Drain potato mixture through a colander, reserving the salted, garlic-seasoned, buttered milk that the potatoes were cooked in. Return the potatoes and garlic cloves back to the large pot. Taste potatoes for salt, and add more salt, to taste (if needed). Add 3 tablespoons of butter and a portion of the reserved milk. Mash potatoes, garlic cloves, butter, and additional salt and reserved milk with a potato masher. (You may use an electric mixer, if desired.) Continue mashing potatoes, adding reserved milk and salt, as needed, until desired texture and taste is achieved. Spoon Garlic Mashed Potatoes into a nice serving bowl and serve immediately
