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Archive for July, 2013

fruity-lollipops

Ingredients:
1 cup sugar
½ cup light corn syrup
¼ cup water
1-1/2 tsp extract of your choice (vanilla, mint, cinnamon, coconut, etc)
Food coloring (optional)
Lollipop molds and sticks

Preparation:
1. Prepare your molds by spraying them with nonstick cooking spray and inserting lollipop sticks into the molds.

2. Combine the sugar, corn syrup, and water in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then brush down the sides of the pan with a wet pastry brush. Once boiling, insert a candy thermometer.

3. Allow to boil, without stirring, until candy reaches 295 degrees Fahrenheit (146 C).

4. Once the candy reaches 295 F, remove it from heat. Allow it to sit until it stops bubbling completely. Stir in the extract of your choice, and, if desired, food coloring.

5. Spoon the candy into the mold cavities, making sure to cover the back of the stick.

6. Allow to cool completely and remove once hardened.

7. Store Lollipops individually wrapped, in an airtight container at room temperature, for up to a month.

Recipe found here: Lollipops

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Salmon in Lime Sauce

Salmon in Lime Sauce

Ingredients
1 1/3 cup(s) lime juice
1/4 cup(s) canola oil
1 tsp. grated lime peel
1/2 tsp. cayenne pepper
4 salmon fillets (6 oz. each)
1 small tomato, chopped
1 small, sweet red pepper, chopped
1/4 cup(s) finely chopped onion

Cooking Directions

In a small bowl, combine the first four ingredients. Pour half of the marinade into a large resealable plastic bag; add the salmon. Seal bag and turn to coat. Add the tomato, pepper and onions to remaining marinade; refrigerate fish and vegetables for 30 minutes.

Drain and discard marinade from fish and vegetables. Place each salmon fillet and about 1/3 cup vegetable mixture on a double thickness of heavy-duty foil (about 18 inches square). Fold foil around mixture and seal tightly.

Grill, covered, over medium heat for 15 to 20 minutes or until fish flakes easily with a fork. Open carefully to allow steam to escape.

Recipe found here: Salmon in Lime Sauce

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Glazed Blackberry Pie

Glazed Blackberry Pie

Ingredients
5 cups fresh blackberries, divided
1 pastry shell (9 inches), baked
1 cup water, divided
3/4 cup sugar
3 tablespoons cornstarch
Red food coloring, optional
Whipped topping

Directions
Place 2 cups blackberries in pastry shell; set aside. In a saucepan, crush 1 cup berries. Add 3/4 cup water. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Press berries through a sieve. Set juice aside and discard pulp.

In a saucepan, combine the sugar and cornstarch. Stir in remaining water and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in food coloring if desired. Pour half of the glaze over berries in pastry shell. Stir remaining berries into remaining glaze; carefully spoon over filling.

Refrigerate for 3 hours or until set. Garnish with whipped topping. Refrigerate leftovers. Yield: 6-8 servings.

Recipe found here: Glazed Blackberry Pie

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Peppered Corn Fritters

Peppered Corn Fritters

Ingredients
1-1/4 cups fresh or frozen corn, thawed
1 cup finely chopped sweet red pepper
1 cup finely chopped green onions
1-1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
Oil for deep-fat frying

Directions
In a large bowl, combine the corn, red pepper and onions. In a small bowl, combine the flour, baking powder, cumin, salt and pepper; stir into corn mixture. Gradually add milk, stirring until blended.

In an electric skillet or deep-fat fryer, heat 1/4 in. of oil to 375°. Drop batter by 1/4 cupfuls, a few at a time, into hot oil. Fry until golden brown, about 2 to 2-1/2 minutes on each side. Drain on paper towels. Yield: 14 fritters.

Recipe found here: Peppered Corn Fritters

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Red Beans and Rice Salad

Red Beans and Rice Salad

Ingredients
2 pounds fresh red beans
1 smoked ham hock
2 white onions, halved
3 bay leaves
3 sprigs thyme
3 dried red chilies
2 teaspoons kosher salt, plus more to taste
6 strips bacon
2 stalks celery, chopped
1 green pepper, chopped
1 Vidalia onion, chopped
4 cloves garlic, chopped
8 tablespoons olive oil
1 pound andouille sausage, chopped
2 cups white rice
1½ tablespoons Sherry vinegar
1 teaspoon Dijon mustard
Freshly ground black pepper
1 bunch scallions, whites and 1 inch of greens, thinly sliced
¼ cup finely chopped Italian parsley

Directions
1. Place beans in a colander. Pick out and discard any shriveled or broken beans, and rinse with cold water.

2. Add beans, ham, white onions, bay leaves, thyme, chilies and kosher salt to a large pot and cover with water. Bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce heat to low and cook at a gentle simmer until beans are tender but not too soft, stirring and skimming occasionally, 30 minutes. Strain beans over another pot, reserving broth and discarding ham and other seasonings.

3. Meanwhile, fry bacon in a large skillet over medium heat until at least 2 tablespoons fat render out, about 8 minutes. Remove bacon and add celery, green pepper, Vidalia onions and garlic. Sauté over medium-low heat, stirring and scraping up any remaining bits of bacon from pan, until vegetables are just soft, about 4 minutes. Set aside in a large bowl. Rinse and dry skillet, set over medium heat and add 2 tablespoons oil. Add sausage and cook, stirring occasionally, until browned, 5-6 minutes. Add sausage to vegetable mixture.

4. Bring 4½ cups strained broth and rice to a boil in a pot set over high heat. Reduce heat to low, cover and simmer 20 minutes. Meanwhile, make vinaigrette: Whisk together vinegar, mustard, remaining oil and salt and pepper to taste in a small bowl until emulsified.

5. Fluff rice and allow to cool slightly. Add beans and rice to vegetable-sausage mixture and toss with vinaigrette. Add scallions and parsley and toss again. Season with salt and pepper to taste. Serve cold or at room temperature, with hot sauce on the side.

Total Time: 1½ hours Serves: 10-12

Recipe found here: Red Beans and Rice Salad

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Bacon and Egg Pie

Bacon and Egg Pie

Ingredients
½ cup ketchup
¼ cup Worcestershire sauce
2 9″ x 11″ sheets frozen puff pastry, thawed and chilled
20 eggs
1 tbsp. heavy cream
1 lb. sliced bacon, roughly chopped
Kosher salt and freshly ground black pepper, to taste

Instructions
1. Heat oven to 400°. Whisk together ketchup and Worcestershire in a small bowl; set aside. Using a rolling pin, roll one sheet of puff pastry on a floured work surface to form an 11″ x 14″ rectangle; transfer to a 9″ x 12 ½″ baking pan and let excess hang over sides. Separate 1 of the eggs and place the egg yolk in a small bowl; stir in cream, and set egg wash aside. Place remaining egg white on top of pastry, crack the eggs and drop them on top of pastry, spacing them evenly apart, and sprinkle evenly with bacon; drizzle ketchup mixture evenly over eggs and bacon, and season with salt and pepper.

2. Fold dough hanging over the edge of the pan back over the ingredients and brush with some of the egg wash; roll second pastry sheet into a 10″ x 13″ rectangle and place on top of eggs and bacon, tucking edges into sides of pan. Cut 4 slits in the top of the pastry with a paring knife, and then brush completely with egg wash. Bake until golden brown and eggs and bacon are cooked through, about 1 hour; cut into squares to serve.

Recipe found here: Bacon and Egg Pie

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Southern Pecan Pie

Southern Pecan Pie

Ingredients:
1 cup light corn syrup
1 cup brown sugar
1/4 teaspoon salt
1/3 cup melted butter
1 teaspoon vanilla
3 large eggs, slightly beaten
1 heaping cup pecan halves
1 pie shell, unbaked, 9-inch

Preparation:
In a large bowl, combine corn syrup, brown sugar, salt, butter, and vanilla; mix well. Add slightly beaten eggs and blend well; stir in pecans. Pour into the unbaked pie shell. Bake in a preheated 350° oven for 45 minutes, or until set. Cool pecan pie and serve with a dollop of whipped cream or vanilla ice cream.

Recipe found here: Southern Pecan Pie

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Pasta with Tomatoes and Mozzarella

Pasta with Tomatoes and Mozzarella

Ingredients
1 garlic clove, halved
2 pounds tomatoes, chopped
8 ounces fresh mozzarella, cut or torn into 1/2″ pieces
1/2 cup coarsely chopped fresh basil
1/2 cup extra-virgin olive oil
Kosher salt, freshly ground pepper
1 pound medium shell-shaped or other short pasta

Preparation
Rub the inside of a medium bowl with garlic; discard garlic. Combine tomatoes, mozzarella, basil, and oil in bowl; season with salt and pepper and toss to combine. Let tomato mixture sit 15 minutes to let flavors meld.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Add pasta to tomato mixture and toss to combine.

DO AHEAD: Tomato mixture can be made 8 hours ahead. Cover and chill. Bring mixture to room temperature before tossing with hot pasta.

Recipe found here: Pasta with Tomatoes and Mozzarella

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Mocha Cappuccino Brownies

Mocha Cappuccino Brownies

Ingredients
8 ounces semi-sweet baking chocolate, divided
1/4 cup (1/2 stick) butter
3/4 cup granulated sugar, divided
3 eggs, divided
3/4 cup flour
2/3 cup heavy cream
1 tablespoon McCormick® Pure Coffee Extract
2 1/4 teaspoons McCormick® Cinnamon, Ground , divided
3 tablespoons confectioners’ sugar

Directions
Preheat oven to 350°F. Microwave 2 ounces of the chocolate and butter in medium microwavable bowl on HIGH 1 1/2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in 1/2 cup of the granulated sugar. Add 1 of the eggs; mix well. Add flour; mix well. Spread in greased foil-lined 8-inch square baking pan.

Microwave remaining 6 ounces chocolate and cream in medium microwavable bowl on HIGH 1 1/2 minutes. Add coffee extract and 2 teaspoons of the cinnamon; stir until chocolate is completely melted. Beat remaining 2 eggs and remaining 1/4 cup granulated sugar in large bowl with electric mixer on high speed 1 minute or until thick and lemon colored. Add chocolate mixture; mix well. Pour over batter in pan.

Bake 35 minutes or until topping is set. Cool in pan on wire rack. Meanwhile, mix confectioners’ sugar and remaining 1/4 teaspoon cinnamon. Sprinkle over cooled brownies. Cut into squares.

Serves: Makes 16 servings.

Recipe found here: Mocha Cappuccino Brownies

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Vanilla Sugar Cookies

Vanilla Sugar Cookies

Ingredients
2 3/4 cups flour
2 teaspoons McCormick® Cream of Tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1 cup (2 sticks) butter, softened
2 eggs
2 teaspoons McCormick® Pure Vanilla Extract Substitutions
Additional sugar, for rolling

Directions

Mix flour, cream of tartar, baking soda and salt in large bowl. Set aside. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed.

Refrigerate dough 2 hours or until firm.

Preheat oven to 400°F. Shape dough into 1-inch balls. Roll in additional sugar or Colored Sugar. Place 2 inches apart on baking sheets.

Bake 6 to 8 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Serves: Makes 4 1/2 dozen or 27 (2 cookie) servings.

Recipe found here: Vanilla Sugar Cookies

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