from the kitchen of Amber
1/2 cup soft butter
2 cups sugar
2 eggs
4 cups unpeeled shredded apples (about 3 large red delicious)
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
Cream butter, gradually add sugar and eggs, mixing well. Add all other ingredients. Pour into 9 x 13 inch greased pan. Cook for 35 minutes at 350 degrees. Serve hot with sauce and whipped cream.
Sauce: 1/2 cup butter , 1 cup sugar, 1/2 cup light cream, 1 1/2 teaspoon vanilla, heat butter, sugar and cream together over low heat 10-15 minutes, stirring occassionally until blended and lightly thickened. Do not let boil. add vanilla and serve hot on cake.
Showing posts with label Amber. Show all posts
Showing posts with label Amber. Show all posts
Wednesday, January 20, 2010
Coconut Tres Leches Hot Chocolate
Start to Finish: 10 minutes
Ingredients
· 3 cups fat-free milk
· 1 14-oz. can unsweetened coconut milk
· 1/2 of a 14-oz. can sweetened condensed milk (2/3-cup)
· 2 Tbsp. unsweetened cocoa powder
· 1/2 tsp. vanilla
· Sweetened whipped cream (optional)
1/4 cup chocolate shavings (optional)
Directions
1. In medium saucepan combine fat-free milk, coconut milk, and sweetened condensed milk. Bring to a simmer over medium-low heat, stirring occasionally. Whisk in cocoa powder until well-combined.
2. Remove from heat; stir in vanilla. Serve in mugs topped with whipped cream and chocolate shavings. Makes 5 (1-cup) servings.
Strawberry Spinach Salad I
from the kitchen of Amber
Ingredients
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar (many suggest only 1/4 cup sugar)
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered
Directions
1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving
Ingredients
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar (many suggest only 1/4 cup sugar)
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered
Directions
1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving
Ciabatta Bread
from the kitchen of Amber
*Plan ahead this recipe takes almost 21 hours total time including rising time and bake time
4 cups flour (can do 3 ½ cups white and ½ cup wheat)
¼ teaspoon yeast
1 ½ teaspoons salt
2 cups warm water
In really large bowl mix ingredients (I use my hands) until flour is moistened. Cover with tin foil and let rise for 18 hours at room temperature. Use a spoon to fold sides into the center a couple of times. Moisten counter with a little water and put plastic wrap over water (this helps the plastic wrap not slide around and then you can transfer the bread to the pan). Sprinkle lots of flour on plastic wrap and scrap dough onto floured surface. Sprinkle dough with a little flour. Then shape into a long rectangular loaf (ciabatta means house slipper so that’s what it needs to look like). Grease baking sheet with olive oil and coat generously with corn meal. Lift up plastic wrap and slide loaf onto baking sheet. Let rise 2 hours. Bake at 425 degrees for 35-45 minutes.
*Plan ahead this recipe takes almost 21 hours total time including rising time and bake time
4 cups flour (can do 3 ½ cups white and ½ cup wheat)
¼ teaspoon yeast
1 ½ teaspoons salt
2 cups warm water
In really large bowl mix ingredients (I use my hands) until flour is moistened. Cover with tin foil and let rise for 18 hours at room temperature. Use a spoon to fold sides into the center a couple of times. Moisten counter with a little water and put plastic wrap over water (this helps the plastic wrap not slide around and then you can transfer the bread to the pan). Sprinkle lots of flour on plastic wrap and scrap dough onto floured surface. Sprinkle dough with a little flour. Then shape into a long rectangular loaf (ciabatta means house slipper so that’s what it needs to look like). Grease baking sheet with olive oil and coat generously with corn meal. Lift up plastic wrap and slide loaf onto baking sheet. Let rise 2 hours. Bake at 425 degrees for 35-45 minutes.
Italian Asiago Bread
from the kitchen of Amber
1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
2 tablespoons rosemary
1 ½ cups asiago cheese
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water
In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add salt, oil, rosemary, asiago cheese, and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups I usually only use 6 cups).
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 2-4 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Last 5 minutes of cook time sprinkle a little asiago cheese on top. Cool on wire racks.
You can make bread bowls out of this recipe. Just omit the rosemary and asiago cheese and add all 7 cups of flour. Then divide dough into 6-8 equal portions.
1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
2 tablespoons rosemary
1 ½ cups asiago cheese
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water
In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add salt, oil, rosemary, asiago cheese, and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups I usually only use 6 cups).
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 2-4 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Last 5 minutes of cook time sprinkle a little asiago cheese on top. Cool on wire racks.
You can make bread bowls out of this recipe. Just omit the rosemary and asiago cheese and add all 7 cups of flour. Then divide dough into 6-8 equal portions.
Chicken Corn Chowder
*Plan Ahead: This recipe calls for cooked chicken.
2 tablespoons extra virgin olive oil
2 stalks of celery, finely chopped
1 red bell pepper, finely chopped
1 medium onion, finely chopped
1 jalapeno, finely chopped, seeds and membrane removed (this is important for flavor - but doesn't add heat because the seeds and membranes are removed and it is cooked with the other veggies)
1/4 cup thinly sliced or cooked chopped ham
3 cloves garlic, minced
2 (14-oz.) cans chicken broth
3 tablespoons flour
3 ears of fresh corn kernels or 1 1/2 cups frozen corn kernels
2 large chicken breasts, cooked and shredded
4 oz. softened cream cheese
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until tender, about 5 minutes. Stir in the garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a liquid measuring cup or bowl and then stir into the soup. Stir in the corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in a large bowl until smooth (I had a difficult time getting my cream cheese to completely whisk into the milk so my soup had some minor small lumps but next time, I'll soften the cream cheese until almost melted in the microwave). Whisk the cream cheese/milk mixture into the soup along with the salt, pepper and cheddar cheese. Simmer on low until ready to serve.
Subscribe to:
Posts (Atom)