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Thank you Connie and Robin for today's recipes!
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I am looking for any recipe(s) for Frappuccinos. Someone out there surely has their version that taste just as good as those sold in the stores in the glass bottles... that are very expensive.
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Grilling Bagels in a Cast Iron Skillet
I like to grill bagels with butter in my cast iron skillet. However, sometimes the bagels will not lay flat and part of the bagel will not be grilled. I priced a grill presser which was made out of heavy cast iron for $20. The kind they use in restaurants to lay on top of bacon. Before I purchase this expensive item does anyone have any other ideas that might help?
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Today's Recipes
Ingredients
Directions
Prepare dinner as directed on box. Stir in remaining ingredients; heat thoroughly.
By Robin from Washington, IA
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Ingredients
Glaze:
Directions
One day or up to three days ahead: Preheat oven to 425 degrees F. Butter bottom and side of an 8 inch springform pan. Line bottom with parchment or waxed paper; butter paper. Using heavy-duty aluminum foil, wrap foil under and up outside of springform pan to prevent leaks; set aside.
In 3 quart saucepan, combine cut up chocolate and butter. Cook over low heat, stirring often, until chocolate and butter melt and mixture is smooth. Remove from heat; cool 15 minutes. Meanwhile, with whisk, beat eggs and sugar over hot, not boiling, water until eggs are lukewarm and foamy sugar is dissolved. Transfer to a large bowl.
Beat egg mixture at high speed until very thick and pale yellow - about 8 minutes. Beat in flour. Spoon about 1/4 egg mixture into cooled chocolate. Cold chocolate mixture back into remaining egg mixture.
Pour into prepared pan. Place pan in a deep roasting pan. Fill with enough hot water to come 2/3 of the way up the side of the springform pan. Bake 15 minutes (mixture will be soft in center).
Place cake on wire rack; remove foil; carefully loosen edge of cake with a sharp knife or metal spatula. Do not remove side of springform pan. Cool at room temperature 1 hour. Refrigerate overnight or up to 3 days.
On day of serving, prepare glaze: In saucepan, combine heavy cream and chocolate. Cook over low heat, stirring often, until chocolate melts and mixture is smooth. Chill until thick enough to spread, but still pourable, about 20 minutes. Loosen cake, and remove side of springform pan. Invert cake onto serving plate. Carefully remove bottom of springform pan and parchment paper. Spread some glaze on side of cake. Pour remaining glaze on top, spreading with a spatula to form a smooth surface. Let cake stand at room temperature about 30 minutes to set glaze before serving. Serves 12.
By Robin from Washington, IA
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Ingredients
Filling:
Pastry:
Topping:
Directions
To prepare filling, in a medium saucepan, mix together granulated sugar, brown sugar, and cornstarch. Stir in cherries, water, lemon zest, and vanilla.. Cook over medium heat until bubbling and thickened. Reduce heat to low, add allspice and cinnamon, and cook, stirring occasionally, for 15 minutes. Remove pan from heat. Cool completely. Preheat oven to 400 degrees F. Grease a baking sheet.
To prepare pastry, unfold sheets of phyllo so they lie flat. Stack 4 sheet on plastic wrap. Brush top sheet with 1 Tbsp. melted butter. Keep remaining sheets covered with plastic wrap and a damp cloth to prevent them drying out. Spread half filling along a short side of top pastry sheet. Starting with short side and using plastic wrap as a guide, roll up pastry, jellyroll style. Fold ends under. Place strudel, seam-side down, on prepared baking sheet. Brush with 1/2 Tbsp. melted butter. Repeat with remaining phyllo, melted butter, and filling to make a second strudel. Bake until golden, 15 to 20 minutes. Transfer baking sheet to a wire rack to cool for 15 minutes. Transfer strudels to a cutting board to cool completely. Sprinkle with confectioners' sugar.
By Robin from Washington, IA
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Ingredients
Streusel:
Coffeecake:
Glaze:
Directions
Preheat oven to 350 degrees F. Grease 10 inch bundt pan.
Prepare streusel: Combine sugars, flour, butter, cinnamon and nutmeg in small bowl until crumbly.
Prepare coffeecake: Sift together flour, baking powder, baking soda, and salt. Beat together sugar, butter, vanilla, and almond extract at low mixer speed for 1 minute. Increase speed to medium high and beat for 4 more minutes. Add eggs, one at a time, beating well after each addition. Stir in flour mixture alternately with sour cream; mix after each addition just enough to moisten dry ingredients. Stir in apricots. Spoon half of batter into prepared pan. Sprinkle streusel over batter. Spoon remaining batter over; smooth with spatula.
Bake in preheated 350 degree F oven for 1 hour or until loaf is richly browned, begins to pull away from sides of pan and is springy to the touch. Cool in pan on wire rack for 15 minutes. Loosen cake around edges with thin metal spatula. Invert; turn right-side-up. Cool.
Prepare glaze: Beat together confectioners' sugar, milk and almond extract in small bowl until well blended and smooth. Drizzle over cooled cake. Garnish with chopped apricots, if you wish.
By Robin from Washington, IA
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Ingredients
Directions
Preheat oven to 425 degrees F. With mixer, beat hot yams and butter until smooth. Add remaining ingredients except crust and pecan topping; mix well. Pour into crust. Bake 20 minutes. Meanwhile, prepare Pecan topping. Remove pie from oven; reduce oven to degrees F. Spoon pecan topping on pie. Bake 25 minutes longer or until set. Cool. Serve warm or at room temperature. Garnish with orange zest, if desired. Refrigerate leftovers.
Pecan Topping:
Beat together 1 egg, 2 Tbsp. each dark corn syrup and firmly packed brown sugar, 1 Tbsp. melted butter and 1/2 tsp. maple flavoring. Stir in 1 cup chopped pecans.
By Robin from Washington, IA
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Ingredients
Directions
Preheat oven to 350 degrees F. In 9x13 inch baking pan, melt butter in oven. Sprinkle crumbs over butter; pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients in order listed; press down firmly. Bake 25 minutes or until lightly browned. Cool. Chill, if desired. Cut into bars. Store covered at room temperature.
By Robin from Washington, IA
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Chocolate Cheesecake I
Ingredients
Directions
Early in day or day ahead:
In springform pan with hand, mix chocolate cookie crumbs and melted margarine or butter; press into pan.
Preheat oven to 350 degrees F. In large bowl with mixer at medium speed, beat cream cheese, chocolate frosting and instant coffee powder or granules until smooth, scraping bowl often with rubber spatula. Add eggs; beat just until blended. Pour cream cheese mixture over crust in pan. Bake cheesecake 1 hour.
Center of cheesecake may appear loose. Cool cheesecake in pan on wire rack. Refrigerate cheesecake at least 6 hours. To serve, carefully remove sides of springform pan. Place cheesecake on cake plate. In small bowl, combine sour cream and sugar. With small metal spatula, spread sour cream mixture over top of cheesecake. Drizzle with chocolate syrup and garnish with strawberries. Makes 20 servings.
By Robin from Washington, IA
Chocolate Cheesecake II
Crust:
Filling:
Frosting:
Directions
To prepare crust, in a medium bowl, mix together chocolate crumbs and melted butter until well blended. Press into a 9 inch springform pan. Preheat oven to 300 degrees F. To prepare filling, in a large bowl, beat together cream cheese, sugar, and eggs at a medium speed until smooth and fluffy. Spoon half of cream cheese mixture into crust. Stir chocolate into remaining cream cheese mixture until well blended. Drizzle over batter in crust to make swirls. Bake cheesecake for 50 minutes. Transfer pan to a wire rack. Cool completely. Transfer cheesecake to a serving plate, cover with plastic wrap, and chill for 2 hours. Uncover cheesecake; carefully remove the side of pan. To prepare frosting, in a small bowl, mix together chocolate and sour cream. Spread over cheesecake. Chill briefly until frosting is set.
By Robin from Washington, IA
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Chocolate Cherry Valentine Cake
Ingredients
Directions
Heat oven to 350 degrees F. In large bowl beat butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in vanilla and chocolate. In large bowl combine flour, baking powder, baking soda and salt. Add to butter mixture alternately with sour cream, beginning and ending with flour. Fold in cherries. Scrape into lightly greased and floured 9 inch heart or square shaped baking pan.
Bake 45-55 minutes or until cake tester comes out clean. Cool on rack 20 minutes. Unmold and cool completely. Decorate with confectioner's sugar, dusted over doily. Makes about 8 servings. By Robin from Washington, IA
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Ingredients
Directions
In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well. Shape into nine patties.
Grill, uncovered, over medium heat for 7 to 8 minutes on each side or until no longer pink.
Top with cheese. Grill 3 to 5 minutes longer or until cheese is melted. Serve on buns with lettuce and tomato slices, if desired.
Yield: 9 servings
By Connie from Mountain Home, AR
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