Archive for Author Chef Matt

Homemade Sweetened Condensed Milk

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Homemade Sweetened Condensed Milk
Submitted By: 
 
Ingredients
  • 1 cup sugar
  • ½ cup water
  • ⅓ cup butter
  • ⅓ cup dry milk
Instructions
  1. In saucepan combine, sugar, water and butter, bring to boil, stirring constantly.
  2. Cool slightly.
  3. Put in Blender and add dry milk.
  4. Blend until smooth. Makes 14 oz. equal to 1 can.

 

Posted in Beverage

Basic Pie Crust

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Basic Pie Crust
Submitted By: 
Recipe Type: dessert
 
Ingredients
  • 1¼ cups all-purpose flour
  • ¼ teaspoon salt
  • ½ cup shortening, chilled
  • 3 tablespoons ice water
Instructions
  1. Whisk the flour and salt together in a medium size bowl.
  2. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs.
  3. Drizzle 2 to 3 tbsp. ice water over flour.
  4. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
  5. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
  6. Roll out dough, and put in a pie plate.
  7. Fill with desired filling and bake.

 

Posted in Dessert

Chocolate Rum Balls

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Chocolate Rum Balls
Submitted By: 
Recipe Type: dessert
 
Ingredients
  • 3¼ cups crushed vanilla wafers
  • ¾ cup confectioners' sugar
  • ¼ cup unsweetened cocoa powder
  • 1½ cups chopped walnuts
  • 3 tablespoons light corn syrup
  • ½ cup rum
Instructions
  1. In a large bowl, stir together the crushed vanilla wafers, ¾ cup confectioners' sugar, cocoa, and nuts.
  2. Blend in corn syrup and rum.
  3. Shape into 1 inch balls, and roll in additional confectioners' sugar.
  4. Store in an airtight container.
  5. Roll again in confectioners' sugar before serving.

 

Posted in Chocolate, Dessert

Chocolate Peppermint Cookies

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Chocolate Peppermint Cookies
Submitted By: 
Recipe Type: cookie
 
Ingredients
  • ½ C. shortening
  • ½ C. sugar
  • 1 egg
  • 3 tbsp. milk
  • 2 sq. unsweetened chocolate, melted
  • 1¾ C. flour
  • 1 tsp. salt
  • ½ tsp. baking powder
  • Peppermint filling:
  • 3 tsp. milk
  • ¼ tsp. peppermint extract
  • 2 C. confectioners sugar
Instructions
  1. Mix sugar, shortening and egg together thoroughly.
  2. Blend in milk and cooled chocolate.
  3. Blend flour, salt and baking powder and stir in.
  4. Mold into smooth roll about 2 inches in diameter.
  5. Wrap in waxed paper and chill until firm for several hours or overnight.
  6. Heat the oven to 400
  7. With a thin, sharp knife, slice the dough in ⅛ inch slices.
  8. Bake on a lightly greased cookie sheet fir 10-12 minutes.
  9. Cool completely.
  10. Place two cookies together with generous amounts of filling.

 

Posted in Cookies

Great Big Oatmeal Cookies

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Great Big Oatmeal Cookies
Submitted By: 
Recipe Type: dessert
 
Ingredients
  • 1½ C. flaked coconut
  • 3 C. rolled oats
  • 1¾ C. flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 C. butter, softened
  • 1¾ C. brown sugar, packed
  • 2 eggs
  • 1 tsp. vanilla
  • ¼ C. milk
Instructions
  1. Preheat oven to 350
  2. spread the coconuts and oats out on a large baking sheet, use two if necessary.
  3. Bake for 10 minutes or until lightly browned and toasted. Stir often.
  4. While the coconut and oats cool, mix the flour, baking soda and salt.
  5. cream the butter and sugar together in a separate bowl.
  6. Add the eggs and vanilla to the butter and sugar mixture and beat until mixed. Add the milk.
  7. Stir in the flour mixture followed by the coconut and oats.
  8. Chill for one hour.
  9. Drop dough in ¼ C. amounts, 3 inches apart on a greased baking sheet.
  10. Bake for 12 minutes or until lightly browned.
  11. Let the cookies cool for at least a minute before transferring to a wire rack to cool.

 

Posted in Cookies, Dessert

Creamy Corn Bisque

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Creamy Corn Bisque
Submitted By: 
 
Ingredients
  • 1 medium onion, chopped
  • ¼ cup butter, margarine, or bacon drippings
  • 6 sprigs fresh thyme
  • ½ teaspoon kosher salt
  • ¼ cup flour
  • 3 cups milk
  • 1½ cups heavy cream
  • 2 cans of creamed corn
  • 6 drops Tabasco
  • 1½ teaspoon salt
  • pepper to taste
Instructions
  1. In a large pot, melt the butter or drippings over medium heat. Add the chopped onions and thyme, and ½ teaspoon salt.
  2. Saute the onions over medium heat until soft and translucent but not browned.
  3. Remove the thyme sprigs and throw them away.
  4. Stir in flour and cook over LOW until the mixture begins to bubble and turn a slightly darker color, about 5 minutes.
  5. Stir in the milk and heavy cream and raise the heat back to medium.
  6. Slowly bring the mixture to a soft boil, stirring constantly so the milk doesn’t scald.
  7. Allow the mixture to boil for a few minutes then add in the cans of corn,and remaining ingredients.
  8. Continue to stir until the corn is heated through.

 

Posted in Soups, Vegetables

Sour Cream Lemon Pound Cake

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Sour Cream Lemon Pound Cake
Submitted By: 
Recipe Type: Dessert
 
Ingredients
  • 3 sticks of unsalted butter, softened
  • 2⅔ cups sugar
  • 6 eggs
  • 1 cup sour cream
  • 2 tsp lemon extract
  • lemon zest from 2 fresh lemons
  • 3½ cup flour
  • ½ tsp salt
  • Lemon Glaze:
  • ⅓ cup fresh lemon juice
  • ½ cup sugar
Instructions
  1. Preheat oven to 350 degrees.
  2. sift flour and salt and set aside.
  3. Cream butter and ⅓ cup sugar until light and fluffy, add lemon zest, lemon extract, and remaining sugar ⅓ cup at a time, beating after each addition.
  4. When mixture is fluffy, add eggs one at a time and beat for 6 minutes.
  5. Add flour mixture alternately with sour cream, ending with flour.
  6. Beat untill light and fluffy.
  7. Spoon into greased and floured bundt cake pan.
  8. Bake for 1 hour or until top is deep golden brown and cake springs back to the touch.
  9. While cake is baking mix together sugar and lemon juice for glaze. Stir occasionally to dissolve sugar.
  10. Cool cake in pan on wire rack for about 15 minutes, invert from bundt pan onto wax paper or cookie sheet.
  11. Drizzle glaze all over the cake.
  12. Allow to coll completely before serving.

 

Posted in Cakes, Dessert

Homemade Egg Nog

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Homemade Egg Nog
Submitted By: 
Recipe Type: beverage
 
Ingredients
  • 2 cups sugar
  • ½ gal. milk
  • 24 ounces canned evaporated milk.
  • 1 tsp cornstarch
  • 4 eggs, separated
  • ½ tsp nutmeg
  • 1 Tbsp sugar
  • 1 Tbsp vanilla, optional
  • Cinnamon sticks or peppermint sticks for stirring, optional
Instructions
  1. Sprinkle additional nutmeg or cinnamon for topping Separate eggs, set aside whites.
  2. Mix together egg yolks, add 1 tsp milk and 2 cups sugar, mix well.
  3. In large pot pour ½ gallon milk only. Bring to a boil, stirring constantly.
  4. Add the egg yolk mixture, nutmeg, cornstarch, canned milk and bring to a boil.
  5. Remove from heat.
  6. Add vanilla if using. Whip egg whites and extra sugar until stiff.
  7. Spoon egg whites into egg nog. Serve with cinnamon or peppermint sticks for stirring.

 

Posted in Beverage, Christmas, Holiday

Pan Rolls

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Pan Rolls
Submitted By: 
Recipe Type: Bread
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • ¾ cup sugar
  • ¾ cup shortening
  • 1 cup boiling water
  • 2 pkg. dry yeast
  • 1 cup warm water
  • 2 eggs, slightly beaten
  • 6 to 7 cups flour
  • 1 tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda
Instructions
  1. Cream the sugar and shortening together; add the boiling water; mix well and set aside to cool.
  2. Dissolve the yeast in warm water with 1 tsp. sugar.
  3. Add eggs to cooled shortening mixture; stir in yeast mixture.
  4. Combine 5 cups flour with salt, baking powder, baking soda; mix well into yeast mixture.
  5. Pour mixture out onto a floured board.
  6. Knead in the remaining flour until dough is no longer sticky.
  7. Roll out about 1½ inch balls by hand; place in greased baking pans.
  8. Put pans of dough in warm place; cover lightly; let rise for about 3 hours or over night.
  9. Bake at 400 degrees F. for about 20 minutes.

 

Posted in Breads

Chocolate Strawberry Heart

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Chocolate Strawberry Heart
Submitted By: 
Recipe Type: dessert
 
Ingredients
  • Cake:
  • 1 cup granulated sugar
  • ¾ cup flour
  • ½ cup unsweetened cocoa
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 large egg
  • ½ sup strong cold coffee
  • ½ cup buttermilk
  • ¼ cup vegetable oil
  • 1 tsp vanilla extract
  • Filling:
  • 2 pints fresh strawberries
  • 1 cup whip cream
  • 1 tbsp water
  • 6 oz white chocolate chips
Instructions
  1. Preheat oven to 350 .
  2. Butter the heart flan pan.
  3. Sift the dry ingredients into a mixing bowl.
  4. Combine the liquid ingredients and add the dry ingredients.
  5. Beat at medium speed for two minutes.
  6. pour into prepared pan.
  7. Bake for 35-45 minutes or until a tester inserted into the center of the cake comes out clean.
  8. Let cool in the pan for 8-10 minutes, and then invert onto a rack to cool completely.
  9. Filling: Reserve ⅔ of the best berries.
  10. Cut the remaining berries into ¼ cubes, and sprinkle sugar to taste.
  11. Soak until juice forms.
  12. Heat the chocolate pieces and water together, whisking constantly until melted and smooth.
  13. Set aside to cool.
  14. Whip the cream until firm peaks from.
  15. Fold into the cooled white chocolate.
  16. Spread the soaked berries and all the accumulated juice on the cake.
  17. Cover with the chocolate whipped cream.
  18. Decorate with the remaining berries.
  19. Chill

 

Posted in Dessert, Holiday

Fudge Filled Cupcakes

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Fudge Filled Cupcakes
Submitted By: 
Recipe Type: dessert
 
Ingredients
  • ⅔ cups semi-sweet chocolate chips
  • 6 oz butter
  • 1¼ tsp vanilla extract
  • 4 eggs, large
  • 1½ cups sugar
  • 1 cup all purpose flour
  • Filling:
  • 8 oz Cream cheese , softened
  • ¼ cup sugar
  • 1 egg, beaten, large
  • ½ cup semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350.
  2. Line 30 cupcake tins with paper or foil cupcake liners.
  3. in double boiler, set over medium heat, melt ⅔ cup of chocolate chips, butter, and vanilla.
  4. Stir until smooth.
  5. Remove from heat.
  6. Beat the eggs until frothy, using a whisk or electric mixer.
  7. Gradually, beat in sugar until dissolved.
  8. Gradually, beat in flour.
  9. Fold in the chocolate mixture.
  10. Fill the cupcake tins ⅓ full with chocolate batter.
  11. Mash together the cream cheese, sugar, and egg until blended.
  12. Fold in ½ cup of chocolate chips.
  13. Drop a heaping teaspoon full of filling into each cupcake.
  14. Cover cream cheese mixture with another generous spoon full of batter.
  15. Bake 25-30 minutes.
  16. Let cupcakes cool completely on a rack before storing in a air tight container.

 

Posted in Cupcakes, Dessert

Fresh Fruit Flan

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Fresh Fruit Flan
Submitted By: 
 
Ingredients
  • Cake:
  • 5 tbsp milk
  • 4 large eggs
  • 1 tbsp vanilla
  • 2¼ cups cake flour, sifted
  • 1 tsp baking powder
  • 1¼ cup granulated sugar
  • zest of 2 lemons
  • 9 tbsp unsalted butter, softened.
  • Syrup:
  • ⅓ cup granulated sugar
  • ⅓ cup fruit juice
  • (in a small pan over medium heat, stir the sugar and juice until sugar is dissolved)
Instructions
  1. Preheat oven to 350
  2. whisk together milk, eggs, and vanilla.
  3. Set aside.
  4. Combine the dry ingredients(including sugar) and the lemon zest, and mix on low speed for 30 seconds.
  5. Add the butter and ½ of the milk mixture, and blend until dry ingredients are moistened.
  6. Beat on medium speed fro 1 minute.
  7. Add the remaining milk mixture, and beat for 30 seconds.
  8. Spoon batter into prepared pan.
  9. Bake until a tester inserted into the center comes out clean, about 35-40 minutes.
  10. As soon as the flan comes out of the oven, poke the cake all over with a toothpick.
  11. Brush with ½ of the prepared syrup.
  12. Cool in the pan for about 10 minutes, then invert to an oiled cooking rack.
  13. Brush the sides and top with remaining syrup.
  14. To serve, fill flan with desired filling (whipped cream and fresh fruit slices; lemon curd and fresh raspberries, glazed fresh fruit)

 

Posted in Cakes, Dessert

Ethel’s Sugar Cookies

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Ethel's Sugar Cookies
Submitted By: 
Recipe Type: Dessert
 
Ingredients
  • ¾ C. butter, softened
  • 1 C. sugar
  • 2 eggs
  • ½ tsp vanilla extract
  • 2½ C. flour, sifted
  • 1 tsp baking powder
  • 1 tsp salt
Instructions
  1. Thoroughly mix together the butter, sugar, eggs, and flavoring of choice.
  2. sift together the flour, baking powder, and salt.
  3. Stir into the butter mixture.
  4. Chill for at last 1 hour.
  5. Roll out to ⅛ inch thickness.
  6. Cut into desired shapes with a cookie cutter dipped in flour.
  7. Re-Roll the scraps and continue cutting until all of the dough is used.
  8. Place on an ungreased baking sheet.
  9. Bake at 400 until delicately golden (about 6-8 minutes).
  10. Frost with icing.
  11. Makes about 4 dozen 3 inch cookies.

 

Posted in Christmas, Cookies, Dessert, Holiday

Black and White Chocolate Chunck Cookies

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Black and White Chocolate Chunck Cookies
Submitted By: 
Recipe Type: Dessert
 
Ingredients
  • ¼ pound (1 stick) butter, softened
  • ½ cup light brown sugar, packed
  • ½ cup granulated sugar
  • 1 tsp. vanilla extract
  • ¼ tsp. salt
  • ⅓ cup unsweetened cocoa powder
  • 1 egg
  • ½ tsp. baking soda
  • 1 cup all purpose flour
  • 6 oz white chocolate chips
  • 1 cup coarsely chopped nuts
Instructions
  1. preheat oven to 350.
  2. Cream butter and both sugars together until fluffy.
  3. Mix in vanilla and salt.
  4. Add cocoa and egg, and mix until well blended.
  5. Mix in soda and flour until incorporated. Stir in white chocolate.
  6. Drop 2 tablespoons of batter onto greased baking sheets about 2 inches apart.
  7. Bake for 10 to 12 minutes (tops will look set, but the cookies will be very soft. **do not over bake; they will firm as they cool)
  8. If baking two sheets in the same oven, rotate half way through baking time.
  9. Remove from oven and let sit for 10 minutes
  10. Store in an air tight container at room temp, or freeze for up to several weeks.
  11. Makes about 40 cookies.

 

Posted in Cookies, Dessert

Brownies

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Brownies
Submitted By: 
Recipe Type: Dessert
 
Ingredients
  • 4 oz. unsweetened chocolate
  • ⅔ C. shortening
  • 2 C. sugar
  • 4 eggs
  • 1 tsp. vanilla
  • 1¼ C. flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 C. chopped nuts
  • Frosting:
  • 3 tbsp. butter, softened
  • 3 oz. unsweetened chocolate
  • 2 C. confectioners sugar
  • ¼ tsp. salt
  • ⅓ C. milk
  • 1 tsp. vanilla
Instructions
  1. Preheat the oven to 350.
  2. Grease the bottom and sides of a 13x9x2 baking dish.
  3. Melt chocolate and shortening in a large saucepan over medium heat.
  4. Remove from heat.
  5. Mix in sugar, eggs and vanilla.
  6. Spread in pan.
  7. Bake at 350 for 30 minutes or until brownies start to pull away from the sides of the dish.
  8. Do not over bake.
  9. Cool slightly and cut into bars about 2x1-1/2 inches.(should make about 32 bars)
  10. frost before serving.

 

Posted in Chocolate, Dessert
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