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Posts Tagged ‘Recipe of the Day’

Classic Pineapple Upside-Down Cake

Classic Pineapple Upside-Down Cake

Ingredients
1/3 cup butter, melted
2/3 cup packed brown sugar
1 can (20 ounces) sliced pineapple
1/2 cup chopped pecans
3 eggs, separated
1 cup sugar
1 teaspoon vanilla extract
1 cup King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1/4 teaspoon salt
9 maraschino cherries

Directions
Preheat oven to 375°. In an ungreased 9-in.-square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside.

In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt; add to batter, beating well.

In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan.

Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. Yield: 9 servings.

Peach Upside-Down Cake: Omit the pineapple, pecans and cherries. Drain 1 can (15 ounces) sliced peaches, reserving 1/3 cup juice. Arrange peaches over brown sugar. Substitute reserved peach juice for the pineapple juice. Cranberry Orange Upside-Down Cake: Omit the pineapple, pecans and cherries. Sprinkle 1 cup halved fresh or frozen cranberries and 1 chopped peeled orange over brown sugar. Substitute 1/3 cup orange juice for the pineapple juice.

Recipe found here: Classic Pineapple Upside-Down Cake

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Onigiri (Rice Balls)

Onigiri (Rice Balls)

Ingredients
2 cups sushi rice, rinsed and drained
2 cups water
1 can (5 ounces) light water-packed tuna, drained and flaked
2 tablespoons reduced-sodium soy sauce
1/2 teaspoon prepared wasabi

Directions
In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes.

In a small bowl, combine the tuna, soy sauce and wasabi. With wet hands, shape 1/2 cup rice into a patty. Place 1 tablespoon tuna mixture in the center. Shape rice around tuna to enclose filling, forming a triangle. Repeat with remaining ingredients. Serve immediately. Yield: 8 appetizers.

Recipe found here: Onigiri (Rice Balls)

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Lemon-Thyme Tea Bread

Lemon-Thyme Tea Bread

Ingredients
3/4 cup milk
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups King Arthur Unbleached All-Purpose Flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon grated lemon peel

GLAZE:
1/2 cup confectioners’ sugar
1 tablespoon lemon juice

Directions
In a microwave-safe bowl, combine milk and thyme. Microwave, uncovered, on high 1-2 minutes or until bubbly; cover and let stand until cooled to room temperature.

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with reserved milk mixture. Stir in lemon juice and peel.

Pour into a greased 9×5-in. loaf pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack.

In a small bowl, combine glaze ingredients until smooth; drizzle over bread. Yield: 1 loaf (16 slices).

Recipe found here: Lemon-Thyme Tea Bread

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Easter Bread with Orange Butter

Easter Bread with Orange Butter

Ingredients
1 envelope (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
3 eggs
1/4 cup sugar
1/4 cup canola oil
2 teaspoons salt
2 teaspoons grated lemon peel
4 to 5 cups King Arthur Unbleached All-Purpose Flour
1/2 cup raisins
2 teaspoons butter, melted
3/4 cup butter, softened
3 tablespoons orange marmalade

Directions
In a large bowl, dissolve yeast in warm water. Add the eggs, sugar, oil, salt, lemon peel and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface. Sprinkle with raisins; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each into a 20-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 1 hour.

Bake at 350° for 24-28 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack to cool. In a small bowl, combine softened butter and marmalade; serve with bread. Yield: 1 loaf (32 slices).

Recipe found here: Easter Bread with Orange Butter

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Eggs Benedict Casserole

Eggs Benedict Casserole

Ingredients
12 ounces Canadian bacon, chopped
6 English muffins, split and cut into 1-inch pieces
8 eggs
2 cups 2% milk
1 teaspoon onion powder
1/4 teaspoon paprika

HOLLANDAISE SAUCE:
4 egg yolks
1/2 cup heavy whipping cream
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 cup butter, melted

Directions
Place half of the Canadian bacon in a greased 3-qt. or 13×9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight.

Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.

In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole. Yield: 12 servings (1-2/3 cups sauce).

Recipe found here: Eggs Benedict Casserole

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Never-Fail Scalloped Potatoes

Never-Fail Scalloped Potatoes

Ingredients
2 tablespoons butter
3 tablespoons King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups fat-free milk
1/2 cup shredded reduced-fat cheddar cheese
1-3/4 pounds potatoes, peeled and thinly sliced (about 5 medium)
1 medium onion, halved and thinly sliced

Directions
In a small nonstick skillet, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until blended.

Place half of the potatoes in a 1-1/2-qt. baking dish coated with cooking spray; layer with half of the onion and cheese sauce. Repeat layers.

Cover and bake at 350° for 50 minutes. Uncover; bake 10-15 minutes longer or until bubbly and potatoes are tender. Yield: 6 servings.

Recipe found here: Never-Fail Scalloped Potatoes

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Sticky-Bun Pumpkin Muffins

Sticky-Bun Pumpkin Muffins

Ingredients
2 cups pecan halves and pieces
1/2 cup butter, melted
1/2 cup firmly packed light brown sugar
2 tablespoons light corn syrup
3 1/2 cups all-purpose flour
3 cups granulated sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
1 (15-oz.) can pumpkin
1 cup canola oil
4 large eggs

Preparation
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

2. Stir together melted butter and next 2 ingredients. Spoon 1 rounded teaspoonful butter mixture into each cup of 2 lightly greased 12-cup muffin pans, and top each with 1 rounded tablespoonful pecans.

3. Stir together flour and next 4 ingredients in a large bowl, and make a well in center of mixture. Whisk together pumpkin, next 2 ingredients, and 2/3 cup water; add to dry ingredients, stirring just until moistened.

4. Spoon batter into prepared muffin pans, filling three-fourths full. Place an aluminum foil-lined jelly-roll pan on lower oven rack to catch any overflow.

5. Bake at 350° on middle oven rack for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Invert pan immediately to remove muffins, and arrange muffins on a wire rack. Spoon any topping remaining in muffin cups over muffins. Let cool 5 minutes.

TRY THIS TWIST!
Pecan-Pumpkin Bread: Omit butter, brown sugar, and corn syrup. Substitute 1 1/2 cups chopped pecans for 2 cups pecan halves and pieces; toast as directed in Step 1. Omit Step 2. Prepare batter as directed in Step 3; stir in pecans. Spoon batter into 2 greased and floured 9- x 5-inch loafpans. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire rack, and cool completely (about 1 hour). Makes: 2 loaves. Hands-on time: 20 min.; Total time 2 hr., 40 min.

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Fresh Southern Peach Cobbler

Fresh Southern Peach Cobbler

INGREDIENTS:
8 fresh peaches – peeled, pitted and
sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch

1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and
cut into small pieces
1/4 cup boiling water

MIX TOGETHER:
3 tablespoons white sugar
1 teaspoon ground cinnamon

DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C).

2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.

3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.

4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

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Tarragon Vegetable Grilled Cheese on Sourdough

Tarragon Vegetable Grilled Cheese on Sourdough

Ingredients
2 tablespoons softened butter, divided
1 teaspoon olive oil
1/3 cup diced (1/2-in.) zucchini
1/3 cup diced (1/2-in.) onion
1/3 cup diced (1/2-in.) mushrooms
2 teaspoons finely chopped tarragon
Kosher salt
Freshly ground black pepper
4 slices sourdough bread
2 slices (1 oz.) each sharp cheddar and jack cheese

Preparation
1. Melt 1 tsp. butter with oil in a large nonstick frying pan over medium heat. Cook vegetables, stirring, until barely tender, about 5 minutes. Stir in tarragon, season to taste with salt and pepper, and scoop out of pan into a bowl.

2. Butter 1 side of bread slices with remaining butter. Put 2 slices in pan, buttered side down, and top with cooked vegetables. Layer with cheeses and sprinkle with pepper to taste. Set remaining bread slices, buttered side up, on top. Cook sandwiches, turning once, until golden brown and cheese is melting, about 8 minutes.

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Swiss Cheese Fondue

Swiss Cheese Fondue

Ingredients
1 garlic clove, halved
2 cups white wine, chicken broth or unsweetened apple juice, divided
1/4 teaspoon ground nutmeg
7 cups (28 ounces) shredded Swiss cheese
2 tablespoons cornstarch
Cubed French bread

Directions
Rub garlic clove over the bottom and sides of a fondue pot; discard garlic and set fondue pot aside. In a large saucepan over medium-low heat, bring 1-3/4 cups wine and nutmeg to a simmer. Gradually add cheese, stirring after each addition until cheese is melted (cheese will separate from wine).

Combine cornstarch and remaining wine until smooth; gradually stir into cheese mixture. Cook and stir until thickened and mixture is blended and smooth. Transfer to prepared fondue pot and keep warm. Serve with bread cubes. Yield: about 4 cups.

Recipe found here: Swiss Cheese Fondue

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