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Archive for June, 2015

Chocolate Lovers Eclairs

Chocolate Lovers Eclairs

Ingredients
1/2 cup butter, cubed
1 cup water
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs

FILLING:
2-1/2 cups cold milk
1 package (5.1 ounces) instant vanilla pudding mix
1 cup heavy whipping cream
1/4 cup confectioners’ sugar
1 teaspoon vanilla extract

CHOCOLATE ICING:
2 ounces semisweet chocolate
2 tablespoons butter
1 cup confectioners’ sugar
2 to 3 tablespoons hot water

Directions
In a large saucepan, combine butter and water. Bring to a rapid boil, stirring until the butter melts. Reduce heat to low; add flour and salt. Stir vigorously until mixture leaves the sides of the pan and forms a stiff ball. Remove from the heat. Add eggs, one at a time, beating well after each addition.

With a tablespoon or a pastry tube fitting with a no. 10 or larger tip, spoon or pipe dough into 4-in.-long x 1-1/2-in.-wide strips on a greased baking sheet.

Bake at 450° for 15 minutes. Reduce heat to 325° bake 20 minutes longer. Cool on a wire rack.

For filling, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill cooled shells. (Chill remaining pudding mixture for another use.)

For icing, melt chocolate and butter in a small saucepan over low heat. Stir in sugar. Add hot water until icing is smooth and reaches desired consistency. Cool slightly. Spread over eclairs. Chill until serving. Yield: 8-9 servings.

Recipe found here: Chocolate Lovers Eclairs

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Peaches 'n' Cream Crisp

Peaches ‘n’ Cream Crisp

Ingredients
3 cups fresh or frozen sliced peaches
4 teaspoons butterscotch ice cream topping
4 tablespoons granola cereal without raisins
4 scoops vanilla ice cream

Directions
Place the peaches in four 8-oz. ramekins or custard cups. Top with butterscotch topping and granola. Microwave, uncovered, on high for 2-3 minutes or until bubbly. Top with ice cream. Yield: 4 servings.

Recipe found here: Peaches ‘n’ Cream Crisp

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California Orange Muffins

California Orange Muffins

Ingredients
1 cup butter-flavored shortening
1 cup sugar
4 eggs, separated
1/2 cup orange juice
2 tablespoons grated orange peel
2 to 3 teaspoons orange extract
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Directions
In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg yolks. Combine the orange juice, peel and extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with juice mixture.

In a small bowl, beat egg whites until stiff peaks form; fold in to creamed mixture.

Fill paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Recipe found here: California Orange Muffins

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Peaches & Cream Jelly Roll

Peaches & Cream Jelly Roll

Ingredients
3 eggs
1/4 teaspoon vanilla extract
1/8 teaspoon salt
3/4 cup sugar
3/4 cup biscuit/baking mix
1 cup heavy whipping cream
1/4 cup confectioners’ sugar, divided
3 cups chopped peeled fresh peaches

Directions
Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; sprinkle with flour and set aside.

In a large bowl, beat eggs on high speed for 3 minutes. Beat in vanilla and salt. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Fold in biscuit mix. Spread in prepared pan.

Bake at 375° for 8-10 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

For filling, in a small bowl, beat cream until it begins to thicken. Add 3 tablespoons confectioners’ sugar; beat until stiff peaks form.

Unroll cake; spread half of whipped cream over cake to within 1/2 in. of edges. Top with peaches and remaining whipped cream. Roll up again. Place seam side down on a serving platter. Dust with remaining confectioners’ sugar. Refrigerate for 2 hours. Yield: 12 servings.

Recipe found here: Peaches & Cream Jelly Roll

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Slow Cooker Lemon Garlic Chicken

Slow Cooker Lemon Garlic Chicken

Ingredients

1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds skinless, boneless chicken breast halves
2 tablespoons butter
1/4 cup water
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon chicken bouillon granules
1 teaspoon chopped fresh parsley

Directions
In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.

In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.

Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

Original recipe makes 6 servings

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Caramel Apple Strudel

Caramel Apple Strudel

Ingredients
5 medium apples, peeled and chopped (5 cups)
3/4 cup apple cider or juice
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 frozen puff pastry sheet, thawed
1/4 cup fat-free caramel ice cream topping
1 egg
1 tablespoon water
1 tablespoon coarse sugar
Sweetened whipped cream and additional caramel ice cream topping, optional

Directions
Preheat oven to 375°. In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until apples are tender, stirring occasionally. Cool completely.
Unfold puff pastry onto a large sheet of parchment paper; roll into a 16×12-in. rectangle. Transfer paper and pastry to a baking sheet, placing a short side of the rectangle facing you. Using a slotted spoon, arrange apples on bottom half of pastry to within 1 in. of edges. Drizzle apples with caramel topping. Roll up jelly-roll style, starting with the bottom side. Pinch seams to seal and tuck ends under.
In a small bowl, whisk egg with water; brush over pastry. Sprinkle with coarse sugar. Cut slits in top. Bake 25-30 minutes or until golden brown. If desired, serve with whipped cream and additional caramel topping. Yield: 8 servings.

Recipe found here: Caramel Apple Strudel

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Butterscotch Fudge

Butterscotch Fudge

Ingredients
1 teaspoon plus 2 tablespoons butter, divided
1-2/3 cups sugar
2/3 cup evaporated milk
1/2 teaspoon salt
2 cups miniature marshmallows
1 package (10 to 11 ounces) butterscotch chips
1/2 cup chopped walnuts
1 teaspoon maple flavoring

Directions
Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside.

In a large saucepan, combine the sugar, milk, salt and remaining butter; cook and stir over medium heat until mixture comes to a boil. Boil for 5 minutes, stirring constantly.

Remove from the heat; add the marshmallows, chips, nuts and maple flavoring. Stir until marshmallows and chips are melted. Spoon into prepared pan. Let stand until set.

Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in squares. Store in an airtight container at room temperature. Yield: about 1-1/2 pounds.

Recipe found here: Butterscotch Fudge

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