Prep: 15 Min.
Bake: 12-15 Min.
Cool: 20 Min
Yields 6 servings
Ingredients
1 refrigerated prepared piecrust (half of 15-ounce package)
¼ cup quick-cooking tapioca
1 cup plus 1 tablespoon sugar
1 tablespoon lemon juice
½ teaspoon cinnamon
2 cups blackberries
2 cups raspberries
2 cups blueberries
1 large egg
Directions
Heat oven to 350 degrees. Unfold piecrust and let stand at room temperature. Meanwhile, combine tapioca, 1 cup sugar, lemon juice and cinnamon in large bowl. Add blackberries, raspberries and blueberries; toss. Let stand 20 minutes.
Using a 4 ½ inch round scallop-edged cookie cutter, cut 5 rounds from piecrust. With a 1-inch scalloped or star cutter, cut from the center of each circle. Reroll scraps; use to cut one more 4 ½ inch round as above for a total of 6.
Spoon ¾ cup berry mixture into each of six 4 ½ inch pie plates or 4 ½ inch large custard cups. Place 1 pastry round on top of fruit in each. In small cup, slightly beat egg. Brush egg over pastry; sprinkle remaining 1 tablespoon sugar over the six pastry pieces. Place pie plates on large baking sheet.
Bake at 350 for 12 to 15 minutes or until crust is golden and mixture is bubbling. Remove pie plates to wire rack; cool slightly. Serve and room temperature.
Friday, July 30, 2010
Banana Cake with Fudge Frosting
Yields 15 servings
Cake:
Ingredients
2 cups Gold Medal all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup granulated sugar
1 cup butter or margarine, softened
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk
1 cup mashed bananas (about 2 large)
Directions
Heat oven to 350 degrees. Grease bottom and sides of 13 x 9 pan with shortening. Mix flour, baking soda, cinnamon and salt; set aside.
Beat sugar and butter in large bowl with electric mixer on high speed, scraping bowl occasionally, until fluffy. Beat in eggs and vanilla. Gradually beat in flour mixture alternately with buttermilk until smooth. Stir in bananas. Pour into pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread with fudge frosting.
- - -
Frosting:
Ingredients
1 cup granulated sugar
1/2 cup baking cocoa
1/2 cup milk
1/4 cup butter or margarine
2 tablespoons light corn syrup
1 to 1 1/2 cups powdered sugar
1 teaspoon vanilla
Directions
Mix granulated sugar and cocoa in 2-quart saucepan. Stir in milk, butter and corn syrup. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occassionally; remove from heat. Beat in powdered sugar and vanilla with spoon until smooth and spreadable.
Cake:
Ingredients
2 cups Gold Medal all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup granulated sugar
1 cup butter or margarine, softened
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk
1 cup mashed bananas (about 2 large)
Directions
Heat oven to 350 degrees. Grease bottom and sides of 13 x 9 pan with shortening. Mix flour, baking soda, cinnamon and salt; set aside.
Beat sugar and butter in large bowl with electric mixer on high speed, scraping bowl occasionally, until fluffy. Beat in eggs and vanilla. Gradually beat in flour mixture alternately with buttermilk until smooth. Stir in bananas. Pour into pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread with fudge frosting.
- - -
Frosting:
Ingredients
1 cup granulated sugar
1/2 cup baking cocoa
1/2 cup milk
1/4 cup butter or margarine
2 tablespoons light corn syrup
1 to 1 1/2 cups powdered sugar
1 teaspoon vanilla
Directions
Mix granulated sugar and cocoa in 2-quart saucepan. Stir in milk, butter and corn syrup. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occassionally; remove from heat. Beat in powdered sugar and vanilla with spoon until smooth and spreadable.
Fudge Frosting
1 cup granulated sugar
1/2 cup baking cocoa
1/2 cup milk
1/4 cup butter or margarine
2 tablespoons light corn syrup
1 to 1 1/2 cups powdered sugar
1 teaspoon vanilla
Mix granulated sugar and cocoa in 2-quart saucepan. Stir in milk, butter and corn syrup. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occassionally; remove from heat. Beat in powdered sugar and vanilla with spoon until smooth and spreadable.
1/2 cup baking cocoa
1/2 cup milk
1/4 cup butter or margarine
2 tablespoons light corn syrup
1 to 1 1/2 cups powdered sugar
1 teaspoon vanilla
Mix granulated sugar and cocoa in 2-quart saucepan. Stir in milk, butter and corn syrup. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occassionally; remove from heat. Beat in powdered sugar and vanilla with spoon until smooth and spreadable.
Spicy Mocha Frosting
2 cups powdered sugar
1/4 cup butter or margarine, softened
2 tablespoons baking cocoa
2 tablespoons hot water
1 teaspoon ground cinnamon
1/2 teaspoon instant coffee granules
Beat all ingredients on medium speed until smooth and spreadable.
1/4 cup butter or margarine, softened
2 tablespoons baking cocoa
2 tablespoons hot water
1 teaspoon ground cinnamon
1/2 teaspoon instant coffee granules
Beat all ingredients on medium speed until smooth and spreadable.
Milano Cookies Caramel Ice Cream Cake
Prep: 20 Min.
Freeze Time: 3 ½ hr.
Yields 8 servings
Ingredients
1 pkg (6 oz) Pepperidge Farm Milano Cookies
3 cups vanilla or chocolate ice cream, slightly softened
1/3 cup caramel topping and/or chocolate sauce
Directions
Line 8 inch cake pan with plastic wrap. Cut cookies in half crosswise. Stand cookie halves, cut side up around edge of pan. Place remaining cookie halves in bottom of pan.
Spread 1 ½ cups ice cream evenly over cookies. Drizzle caramel topping over ice cream. Spread remaining ice cream evenly over caramel topping. Cover. Freeze 3 ½ hr. or until firm.
Invert cake onto serving plate. Slice into 8 wedges. Serve with additional caramel topping.
- - - -
This sound incredibly easy and incredibly delicious!
Freeze Time: 3 ½ hr.
Yields 8 servings
Ingredients
1 pkg (6 oz) Pepperidge Farm Milano Cookies
3 cups vanilla or chocolate ice cream, slightly softened
1/3 cup caramel topping and/or chocolate sauce
Directions
Line 8 inch cake pan with plastic wrap. Cut cookies in half crosswise. Stand cookie halves, cut side up around edge of pan. Place remaining cookie halves in bottom of pan.
Spread 1 ½ cups ice cream evenly over cookies. Drizzle caramel topping over ice cream. Spread remaining ice cream evenly over caramel topping. Cover. Freeze 3 ½ hr. or until firm.
Invert cake onto serving plate. Slice into 8 wedges. Serve with additional caramel topping.
- - - -
This sound incredibly easy and incredibly delicious!
Wednesday, July 21, 2010
Eliminate Kitchen Odors
Eliminate Kitchen Odors
By Arianne Cohen Womans Day
The kitchen can be home to many sweet-smelling feasts, but when those aromas are overpowered by a reeking appliance or accessory, the family would probably prefer to stay hungry. If you’re battling offensive odors from your garbage disposal, refrigerator, trash can, dishwasher or stove top, read on for easy solutions to keep things clean and fresh-scented year round.
The Stink: Garbage Disposal
The Solution: Pour a cup of boiling water through the disposal, which will clean off the blades. Then grind up citrus peels like lemon or orange rind.
The Stink: Refrigerator
The Solution: Soak a cotton ball in vanilla extract, then put it in a little bowl on the lowest open shelf. Remove in a few days when dry. (If you prefer the smell of coffee, try a bowl of used coffee grounds instead.)
The Stink: Garbage Can
The Solution: Try SimpleHuman Charcoal Filters. These ingenious strips of charcoal stick to the inside of the lid, and can be recharged by placing in sunlight. ($3.99 for two at SimpleHuman.com)
The Stink: Dishwasher
The Solution: A half-full dishwasher can stink up a kitchen in no time, so run the light rinse, with no soap. The steam will remove most of the food. If odors persist, get in the empty machine with a sponge and nailbrush, and clean out all the filters and parts on the bottom—something is likely stuck.
The Stink: Stove
The Solution: Before you turn on the burner, turn on the range hood—every single time. Why? Some of the particles and gases that come off the stovetop while you’re cooking have been connected to respiratory health problems, particularly in children. And regularly clean your range hood filter (you can usually access it by snapping off the tabs near the vent).
By Arianne Cohen Womans Day
The kitchen can be home to many sweet-smelling feasts, but when those aromas are overpowered by a reeking appliance or accessory, the family would probably prefer to stay hungry. If you’re battling offensive odors from your garbage disposal, refrigerator, trash can, dishwasher or stove top, read on for easy solutions to keep things clean and fresh-scented year round.
The Stink: Garbage Disposal
The Solution: Pour a cup of boiling water through the disposal, which will clean off the blades. Then grind up citrus peels like lemon or orange rind.
The Stink: Refrigerator
The Solution: Soak a cotton ball in vanilla extract, then put it in a little bowl on the lowest open shelf. Remove in a few days when dry. (If you prefer the smell of coffee, try a bowl of used coffee grounds instead.)
The Stink: Garbage Can
The Solution: Try SimpleHuman Charcoal Filters. These ingenious strips of charcoal stick to the inside of the lid, and can be recharged by placing in sunlight. ($3.99 for two at SimpleHuman.com)
The Stink: Dishwasher
The Solution: A half-full dishwasher can stink up a kitchen in no time, so run the light rinse, with no soap. The steam will remove most of the food. If odors persist, get in the empty machine with a sponge and nailbrush, and clean out all the filters and parts on the bottom—something is likely stuck.
The Stink: Stove
The Solution: Before you turn on the burner, turn on the range hood—every single time. Why? Some of the particles and gases that come off the stovetop while you’re cooking have been connected to respiratory health problems, particularly in children. And regularly clean your range hood filter (you can usually access it by snapping off the tabs near the vent).
Thursday, July 8, 2010
10 Ways to Hide Cooking Goofs
By Joe Kita, Readers Digest
You can hide everything from overcooked vegetables to stale rolls.
1. Overdone pasta: Put in ice water or run under cold water for a few minutes to stop the cooking process and contract the starch. Then reheat in tomato sauce—the acid will perk it up further.
2. Sticky noodles: Drain and cool immediately. Then return the pasta to a sauté pan, add at least one tablespoon of olive oil, and toss while reheating.
3. Overcharred steak: It's all about spin, says John DeShetler, professor and chef at the Culinary Institute of America. Rub it with a mix of ground pepper, chili powder, and garlic, then present as "blackened." Or slice it up as is and use in stir-fries, salads, or fajitas.
4. Oversalted soup: For clear soups, add some uncooked pasta or a raw, peeled potato to the pot. The starch will absorb much of the salt. Discard the pasta or potato after 15 to 20 minutes.
5. Dry fish: Brush with a butter-and-lemon mixture, then sprinkle with chopped cilantro, marjoram, or savory. The sauce will add moisture, and "cool" herbs like these, flavor.
6. Overcooked vegetables: Cool as quickly as possible, in ice water, just like with pasta, then reheat briefly in hot stock and squirt on some acid (lemon, lime, or even orange) before serving.
7. Stale rolls: Wet your fingers and flick some water on them, then microwave in a microwave-safe cooking bag for no more than five seconds, or wrap in foil and heat in a 250-degree oven for ten minutes.
8. Limp greens: Bathe them briefly in a bowl of very cold water (no ice, which will bruise the leaves), then wrap in a damp towel and refrigerate.
9. Overripe fruit: When it's too far gone for even fruit salad, use for smoothies, purees, sorbets, or ice cream.
10. Burned bread: Scrape off the worst, brush with olive oil, sprinkle with Parmesan cheese, and present as crostini; or use for croutons.
You can hide everything from overcooked vegetables to stale rolls.
1. Overdone pasta: Put in ice water or run under cold water for a few minutes to stop the cooking process and contract the starch. Then reheat in tomato sauce—the acid will perk it up further.
2. Sticky noodles: Drain and cool immediately. Then return the pasta to a sauté pan, add at least one tablespoon of olive oil, and toss while reheating.
3. Overcharred steak: It's all about spin, says John DeShetler, professor and chef at the Culinary Institute of America. Rub it with a mix of ground pepper, chili powder, and garlic, then present as "blackened." Or slice it up as is and use in stir-fries, salads, or fajitas.
4. Oversalted soup: For clear soups, add some uncooked pasta or a raw, peeled potato to the pot. The starch will absorb much of the salt. Discard the pasta or potato after 15 to 20 minutes.
5. Dry fish: Brush with a butter-and-lemon mixture, then sprinkle with chopped cilantro, marjoram, or savory. The sauce will add moisture, and "cool" herbs like these, flavor.
6. Overcooked vegetables: Cool as quickly as possible, in ice water, just like with pasta, then reheat briefly in hot stock and squirt on some acid (lemon, lime, or even orange) before serving.
7. Stale rolls: Wet your fingers and flick some water on them, then microwave in a microwave-safe cooking bag for no more than five seconds, or wrap in foil and heat in a 250-degree oven for ten minutes.
8. Limp greens: Bathe them briefly in a bowl of very cold water (no ice, which will bruise the leaves), then wrap in a damp towel and refrigerate.
9. Overripe fruit: When it's too far gone for even fruit salad, use for smoothies, purees, sorbets, or ice cream.
10. Burned bread: Scrape off the worst, brush with olive oil, sprinkle with Parmesan cheese, and present as crostini; or use for croutons.
Subscribe to:
Posts (Atom)