Fruit Dip
Ingredients
6 Packs of Cream Cheese
2 Cups of Sugar (we prefer white the best- the original recipe used brown)
Lots of Vanilla
Let the Cream cheese thaw. Mix all of the ingredients together very well (otherwise the sugar will be grainy. Add more sugar as needed.
Showing posts with label Christmas. Show all posts
Showing posts with label Christmas. Show all posts
Wednesday, October 30, 2019
Coconut Chocolate Meringue bites
Coconut Chocolate Meringue bites
Ingredients
3/4 Cup of Butter
1/2 Cup Brown Sugar
1/2 Cup Sugar
3 Eggs, Separated
1 Tsp Vanilla
2 Cups Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Soda
1/4 Teaspoon Salt
6 Oz. Chocolate Chips
1 Cup Flaked Coconut
1 Cup Brown Sugar
Preheat Oven to 350F
Spray 13/9 Pan
Mix Butter, 1/2 cup of Brown Sugar, Sugar, Egg Yoks, VAnilla. Beat 2 Minutes at Medmium Speed. Or 300 Vigorous Strokes, scrapign bowel constantly.
Blend Flour, Powder, Soda and Salt together. Add to and mix with the wet mixture thoroughly. Spread in pan.
Sprinkle on Chocolate Chips and Coconut.
Breat Egg Whites until frothy. Add 1 cup brown sugar gradually. Beat until stiff. Spread ove rnuts.
Bake 35-40 inutes
Cool and Cut.
Ingredients
3/4 Cup of Butter
1/2 Cup Brown Sugar
1/2 Cup Sugar
3 Eggs, Separated
1 Tsp Vanilla
2 Cups Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Soda
1/4 Teaspoon Salt
6 Oz. Chocolate Chips
1 Cup Flaked Coconut
1 Cup Brown Sugar
Preheat Oven to 350F
Spray 13/9 Pan
Mix Butter, 1/2 cup of Brown Sugar, Sugar, Egg Yoks, VAnilla. Beat 2 Minutes at Medmium Speed. Or 300 Vigorous Strokes, scrapign bowel constantly.
Blend Flour, Powder, Soda and Salt together. Add to and mix with the wet mixture thoroughly. Spread in pan.
Sprinkle on Chocolate Chips and Coconut.
Breat Egg Whites until frothy. Add 1 cup brown sugar gradually. Beat until stiff. Spread ove rnuts.
Bake 35-40 inutes
Cool and Cut.
Divine Divinity
Divine Divinity
Ingredients
2 1/2 Cups Sugar
2/3 Cup Light Corn Syrup
1/2 Cup Water
2 Large Egg Whites
1 1/2 Teaspoons Vanilla
Line a baking sheet with waxed paper. In a large heavy saucepan, combine the sugar, corn syrup, and water. Bring to a boil over moderately high heat, stirring constantly with a wooden spoon to dissolve sugar. (Avoid splashing mixture onto side of the pan. ) Boil for 3 minutes. If using a candy thermometer, carefully clip to side of pan, making sure the bulb is immersed but not touching the bottom of the pan.
Cook over moderate heat, without stirring to 260 on candy thermometer, hard-ball stage (15 to 18 minutes). Or use this cold water test: Using a spoon, drop a small amount of hot mixture in to very cold, not icy, water. Dip your fingers into the water and form the mixture into a ball. Remove the ball from the water; it should not flatten but can be deformed by pressure.
Remove pan from heat; remove the thermometer form saucepan. In a large bowl, with very clean beaters and an electric mixer on medium to high, beat the egg whites until stiff peaks form. Slowly pour hot syrup mixture in a fine stream over egg whites, beating with electric mixer on high for 3 minutes and scraping the side of the bowl occasionally.
Add the vanilla. Continue beating with the electric mixer on high just until candy starts to lose its gloss and holds soft peaks (5-6 minutes), scraping the side of the bowl occasionally. Stir in nuts (if using).
Working quickly, drop by teaspoonfuls onto waxed paper. If the divinity becomes too stiff, beat in very hot water, a few drops at a time, until it is a softer consistency. Cool completely. To store, cover tightly.
Ingredients
2 1/2 Cups Sugar
2/3 Cup Light Corn Syrup
1/2 Cup Water
2 Large Egg Whites
1 1/2 Teaspoons Vanilla
Line a baking sheet with waxed paper. In a large heavy saucepan, combine the sugar, corn syrup, and water. Bring to a boil over moderately high heat, stirring constantly with a wooden spoon to dissolve sugar. (Avoid splashing mixture onto side of the pan. ) Boil for 3 minutes. If using a candy thermometer, carefully clip to side of pan, making sure the bulb is immersed but not touching the bottom of the pan.
Cook over moderate heat, without stirring to 260 on candy thermometer, hard-ball stage (15 to 18 minutes). Or use this cold water test: Using a spoon, drop a small amount of hot mixture in to very cold, not icy, water. Dip your fingers into the water and form the mixture into a ball. Remove the ball from the water; it should not flatten but can be deformed by pressure.
Remove pan from heat; remove the thermometer form saucepan. In a large bowl, with very clean beaters and an electric mixer on medium to high, beat the egg whites until stiff peaks form. Slowly pour hot syrup mixture in a fine stream over egg whites, beating with electric mixer on high for 3 minutes and scraping the side of the bowl occasionally.
Add the vanilla. Continue beating with the electric mixer on high just until candy starts to lose its gloss and holds soft peaks (5-6 minutes), scraping the side of the bowl occasionally. Stir in nuts (if using).
Working quickly, drop by teaspoonfuls onto waxed paper. If the divinity becomes too stiff, beat in very hot water, a few drops at a time, until it is a softer consistency. Cool completely. To store, cover tightly.
Yorkshire Pudding
Yorkshire Pudding
Ingredients
3 Large Eggs
1/2 Teaspoon Course Salt
1 1/2 Cups Whole Milk
1 1/3 Cups All-Purpose Flour
1/3 Cup Reserved Beef Drippings
In a medium bowl, whisk together eggs and salt until frothy. Whisk in milk, followed by flour, until well combined. Cover and refrigerate batter at least 4 hours, and up to overnight. Preheat oven to 450 degrees with rack set in center of oven.
Add beef drippings to reserved pan from Standing Rib Roast and transfer to oven. Heat until hot and sizzling, 4 to 6 minutes. Remove batter from refrigerator and stir. Slide out roasting pan just enough to add batter all at once; batter should be very liquid and spread on its own without tilting. Bake for 12 minutes.
5 Reduce oven temperature to 350 degrees; rotate pan and continue baking until pudding is puffy and nicely browned, about 15 minutes more. Cut into small squares and serve immediately.
Lambert Tip
We make this in muffin pans. Put a little beef juice in the bottom of the muffin cups, heat until sizzling and then add little globs of batter. Bake until done.
Ingredients
3 Large Eggs
1/2 Teaspoon Course Salt
1 1/2 Cups Whole Milk
1 1/3 Cups All-Purpose Flour
1/3 Cup Reserved Beef Drippings
In a medium bowl, whisk together eggs and salt until frothy. Whisk in milk, followed by flour, until well combined. Cover and refrigerate batter at least 4 hours, and up to overnight. Preheat oven to 450 degrees with rack set in center of oven.
Add beef drippings to reserved pan from Standing Rib Roast and transfer to oven. Heat until hot and sizzling, 4 to 6 minutes. Remove batter from refrigerator and stir. Slide out roasting pan just enough to add batter all at once; batter should be very liquid and spread on its own without tilting. Bake for 12 minutes.
5 Reduce oven temperature to 350 degrees; rotate pan and continue baking until pudding is puffy and nicely browned, about 15 minutes more. Cut into small squares and serve immediately.
Lambert Tip
We make this in muffin pans. Put a little beef juice in the bottom of the muffin cups, heat until sizzling and then add little globs of batter. Bake until done.
Cinnamon Rolls 101 (Ree Drummond)
Cinnamon Rolls 101
Ingredients
1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast, 0.25 Ounce Packets
8 cups (Plus 1 Cup Extra, Reserved) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon
For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
Preheat the oven to 375°F.
To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.
Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.
Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
Lambert Tip
We arrange the rolls in two tin foil pans, freeze and then pull them out of the freezer to thaw the night before we want to bake bake them.
.
Ingredients
1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast, 0.25 Ounce Packets
8 cups (Plus 1 Cup Extra, Reserved) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon
For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
Preheat the oven to 375°F.
To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.
Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.
Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
Lambert Tip
We arrange the rolls in two tin foil pans, freeze and then pull them out of the freezer to thaw the night before we want to bake bake them.
.
Fluffy Mint Dessert
Fluffy Mint Dessert
Ingredients:
1 package (16.6 ounces) cream-filled chocolate sandwich cookies (about 40 cookies), crushed
1/2 cup butter, melted
2 cartons (12 ounces each) frozen whipped topping, thawed
2 cups pastel miniature marshmallows
1-1/3 cups small pastel mints (5-1/2 ounces)
Reserve 1/4 cup of crushed cookies for garnish; set aside. Combine the remaining cookies with butter; press into an ungreased 13-in. x 9-in. dish.
Fold together the whipped topping, marshmallows and mints; pour over crust. Garnish with reserved cookies. Cover and refrigerate for 1-2 days before serving. Yield: 18-20 servings.
Ingredients:
1 package (16.6 ounces) cream-filled chocolate sandwich cookies (about 40 cookies), crushed
1/2 cup butter, melted
2 cartons (12 ounces each) frozen whipped topping, thawed
2 cups pastel miniature marshmallows
1-1/3 cups small pastel mints (5-1/2 ounces)
Reserve 1/4 cup of crushed cookies for garnish; set aside. Combine the remaining cookies with butter; press into an ungreased 13-in. x 9-in. dish.
Fold together the whipped topping, marshmallows and mints; pour over crust. Garnish with reserved cookies. Cover and refrigerate for 1-2 days before serving. Yield: 18-20 servings.
Chocolate Fudge
Chocolate Fudge
Ingredients:
6 Cups of Sugar
1 1/2 cups butter
2 cans (5 oz. each) evaporated milk (about 1 1/3 cups)
6 packages (4 ounces each) Baker’s Semi-Sweet Chocolate, chopped
1 Jar )13. oz. Marshmallow creme
2 tsps Vanilla
Line 13x9 inch pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rollin gobil in large saucepan on medium heat, stirring constantly. Cook 4 Min. or until m ixture registers 234F on candy thermometer, stirring constantly. Remove from heat.
ADD chocolat eand marshmallow creme; stir until melted. Add vanilla and mix well. our into prepared pan, spread to evenly cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.
* If you don’t have a candy thermometer, bring sugar mixture to full rolling obil, then begin tming 4 minutes while mixture continues to boil on medium heat, stirring constantly
Lambert Tip
USE CANDY THERMOMETER!
Ingredients:
6 Cups of Sugar
1 1/2 cups butter
2 cans (5 oz. each) evaporated milk (about 1 1/3 cups)
6 packages (4 ounces each) Baker’s Semi-Sweet Chocolate, chopped
1 Jar )13. oz. Marshmallow creme
2 tsps Vanilla
Line 13x9 inch pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rollin gobil in large saucepan on medium heat, stirring constantly. Cook 4 Min. or until m ixture registers 234F on candy thermometer, stirring constantly. Remove from heat.
ADD chocolat eand marshmallow creme; stir until melted. Add vanilla and mix well. our into prepared pan, spread to evenly cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.
* If you don’t have a candy thermometer, bring sugar mixture to full rolling obil, then begin tming 4 minutes while mixture continues to boil on medium heat, stirring constantly
Lambert Tip
USE CANDY THERMOMETER!
Pots De Creme (Ree Drummond’s)
Pots De Creme (Ree Drummond's)
Ingredients:
12 ounces, weight Semi-Sweet Chocolate Chips
4 whole Eggs, Room Temperature
2 teaspoons Vanilla Extract (or Cognac, Grand Marnier, Etc.)
1 pinch Salt
8 ounces, fluid Strong Hot Coffee
Directions
First thing to do is to take your eggs out of the refrigerator ahead of time and let them come to room temperature before starting.
When eggs are at room temperature you can begin by placing the chocolate chips into a blender. Follow this with the eggs and the vanilla (or liqueur). Add a pinch of salt. Turn on the blender.
While it is blending, remove the circular disk from the blender lid and very slowly pour in 8 ounces of strong, VERY HOT coffee. It is essential that your coffee be extremely hot in order for the final product to be the right consistency and texture.
Blend for a minute or so until mixture is smooth and fairly free of visible bits of chocolate.
Pour the mixture into your serving glasses or little demitasse cups, leaving plenty of room to add a heap of whipped cream later.
Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set.
Garnish with whipped cream and maybe a chocolate curl or two and you have an easy, delicious and yes, elegant, dessert!
Lambert Style:
We Normally Make Two Batches
Ingredients:
12 ounces, weight Semi-Sweet Chocolate Chips
4 whole Eggs, Room Temperature
2 teaspoons Vanilla Extract (or Cognac, Grand Marnier, Etc.)
1 pinch Salt
8 ounces, fluid Strong Hot Coffee
Directions
First thing to do is to take your eggs out of the refrigerator ahead of time and let them come to room temperature before starting.
When eggs are at room temperature you can begin by placing the chocolate chips into a blender. Follow this with the eggs and the vanilla (or liqueur). Add a pinch of salt. Turn on the blender.
While it is blending, remove the circular disk from the blender lid and very slowly pour in 8 ounces of strong, VERY HOT coffee. It is essential that your coffee be extremely hot in order for the final product to be the right consistency and texture.
Blend for a minute or so until mixture is smooth and fairly free of visible bits of chocolate.
Pour the mixture into your serving glasses or little demitasse cups, leaving plenty of room to add a heap of whipped cream later.
Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set.
Garnish with whipped cream and maybe a chocolate curl or two and you have an easy, delicious and yes, elegant, dessert!
Lambert Style:
We Normally Make Two Batches
Ethel's Sugar Cookies
Ethel’s Sugar Cookies
Ingredients:
3/4 cup shortening (part butter)
1 cup sugar
2 eggs
1 teaspoon vanilla
2-1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
Cream shortening and sugar; beat in eggs and flavoring. Combine flour, baking powder, and salt, and blend into egg mixture. Chill dough for at least 1 hour. Roll out dough to ⅛-inch thickness on a floured board. Cut into desired shapes and place on an ungreased cookie sheet. Bake for 6 to 8 minutes at 400 degrees F, until cookies are a delicate golden color.
Ingredients:
3/4 cup shortening (part butter)
1 cup sugar
2 eggs
1 teaspoon vanilla
2-1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
Cream shortening and sugar; beat in eggs and flavoring. Combine flour, baking powder, and salt, and blend into egg mixture. Chill dough for at least 1 hour. Roll out dough to ⅛-inch thickness on a floured board. Cut into desired shapes and place on an ungreased cookie sheet. Bake for 6 to 8 minutes at 400 degrees F, until cookies are a delicate golden color.
Subscribe to:
Posts (Atom)