Perfection! That's all there is to say.
1 1/2 cups of butter melted
2 1/4 cups oatmeal
2 cups flour
1 1/2 cups brown sugar
1 tsp baking soda
1 tsp salt
Mix together. Press 2/3 of mixture into pan and reserve 1/3 for topping.
Bake for 10 minutes at 350.
Pour 1 package of chocolate chips on the crust.
1 jar of caramel topping
6 Tbs of flour
Pour over melting chocolate chips. Bake for another 15-20 minutes. Vanilla Ice Cream is always a tasty addition when they come fresh out of the oven.
Sunday, May 8, 2016
Diane's Cinnamon Rolls
Famous. She used to make these when I'd go over to her daughter's house and I thought they were perfection. This dough makes cinnamon rolls or bread knots.
Diane’s Cinnamon Rolls
2 cups liquid – 1 cup evaporated milk
1 cup warm water (if doubling recipe, use 1 can of evaporated milk and the rest water to 4 cups)
4 Tbsp. fast rising yeast
- Water should be 100-110 degrees for yeast to activate
- Put these ingredients in kitchen aid and let sit for 5 minutes
ADD
¾ cup sugar
4 scant (less than) cups bread flour
- Quick stir to moisten
ADD
1 cup melted butter
4 more scant cups of bread flour
- Mix on high for 10 minutes (dough will be sticky)
- Let rise in bowl for 5 minutes, split dough in half
- Roll out on a floured surface about ¼ inch thick
- Spread melted butter, cinnamon, white sugar and roll up (cut with plain dental floss about 2 inches thick)...
- Place on greased (pam) jelly roll pan and let rise 45 minutes (about 12 rolls per pan)
- Bake @ 350 for 12-15 minutes – light brown on top
- Frost immediately for thinner frosting or let cool and frost for thicker frosting.
- Can make 12 cinnamon rolls and 12 knot rolls with dough, same cooking time.
Frosting
1 cube butter
4 oz cream cheese
1 lb box powdered sugar
Diane’s Cinnamon Rolls
2 cups liquid – 1 cup evaporated milk
1 cup warm water (if doubling recipe, use 1 can of evaporated milk and the rest water to 4 cups)
4 Tbsp. fast rising yeast
- Water should be 100-110 degrees for yeast to activate
- Put these ingredients in kitchen aid and let sit for 5 minutes
ADD
¾ cup sugar
4 scant (less than) cups bread flour
- Quick stir to moisten
ADD
1 cup melted butter
4 more scant cups of bread flour
- Mix on high for 10 minutes (dough will be sticky)
- Let rise in bowl for 5 minutes, split dough in half
- Roll out on a floured surface about ¼ inch thick
- Spread melted butter, cinnamon, white sugar and roll up (cut with plain dental floss about 2 inches thick)...
- Place on greased (pam) jelly roll pan and let rise 45 minutes (about 12 rolls per pan)
- Bake @ 350 for 12-15 minutes – light brown on top
- Frost immediately for thinner frosting or let cool and frost for thicker frosting.
- Can make 12 cinnamon rolls and 12 knot rolls with dough, same cooking time.
Frosting
1 cube butter
4 oz cream cheese
1 lb box powdered sugar
Lemon Bars that Work!
We call these Lemon Bars that Work! Because we've tried so many that are just soggy. These are great!
¾ cup all purpose flour
1/3 cup confectioners sugar + 1 Tbs for sifting on top
¼ cup corn starch
¼ tsp salt
½ cup (1 stick) cold unsalted butter cut into small pieces
Filling
4 large eggs
1 cup granulated sugar
2/3 cup fresh lemon juice
¼ cup all purpose flour
½ tsp baking powder
½ tsp salt
350 with rack in center. Coat a 9 inch square pan with parchment paper leaving a 2 inch overhang in all sides. Make crust in a food processor on a pulse. Then add cube butter and pulse until crumbly. Press into bottom and ¾ inch up the side. Fridge it for 15 minutes.
Bake crust until lightly brown – 20 minutes. Let cool slightly in pan.
Reduce oven to 325.
Make filling while it is cooling. Beat eggs with electric mixer until thick. Beat in sugar, lemon juice, flour, baking powder and salt. Pour over warm crust. Bake until set about 20 minutes. Cool to room temp. fridge for an hour.
¾ cup all purpose flour
1/3 cup confectioners sugar + 1 Tbs for sifting on top
¼ cup corn starch
¼ tsp salt
½ cup (1 stick) cold unsalted butter cut into small pieces
Filling
4 large eggs
1 cup granulated sugar
2/3 cup fresh lemon juice
¼ cup all purpose flour
½ tsp baking powder
½ tsp salt
350 with rack in center. Coat a 9 inch square pan with parchment paper leaving a 2 inch overhang in all sides. Make crust in a food processor on a pulse. Then add cube butter and pulse until crumbly. Press into bottom and ¾ inch up the side. Fridge it for 15 minutes.
Bake crust until lightly brown – 20 minutes. Let cool slightly in pan.
Reduce oven to 325.
Make filling while it is cooling. Beat eggs with electric mixer until thick. Beat in sugar, lemon juice, flour, baking powder and salt. Pour over warm crust. Bake until set about 20 minutes. Cool to room temp. fridge for an hour.
Baguette
This is from my Visiting Teacher and Ainsley's former Activity Days Teacher. Yum!
Baguette
1 1/2 cups warm water
1 1/2 Tbs. (2 packages) dry yeast
2 tsp. sugar
3 1/4 cups flour
2 tsp. salt
In a small bowl mix the warm water with the yeast and sugar. Let it sit for about 5 minutes - foam should form on the top. In a large mixing bowl combine the flour and salt. Gradually add the yeast mixture. Mix until the dough becomes a smooth ball and knead for 5 minutes. (I use my Kitchen Aid with the dough hook)
Cut in half and then shape into 2 baguettes. To make them smooth and pretty, roll each half of dough into rectangle and roll up lengthwise. Pinch the edges to seal and place on lightly greased cookie sheet (or silpat) with seam down.
Cover and let it rise for 30 minutes.
Preheat oven to 450 degrees. With a very sharp knife (I like to use a serrated blade) gently make a slash down the length of each baguette. This will give it that authentic look. Pour water in a cookie sheet and place it on the bottom rack of the oven. Bake the bread for 15 minutes. Half way through, brush the bread with melted butter.
Baguette
1 1/2 cups warm water
1 1/2 Tbs. (2 packages) dry yeast
2 tsp. sugar
3 1/4 cups flour
2 tsp. salt
In a small bowl mix the warm water with the yeast and sugar. Let it sit for about 5 minutes - foam should form on the top. In a large mixing bowl combine the flour and salt. Gradually add the yeast mixture. Mix until the dough becomes a smooth ball and knead for 5 minutes. (I use my Kitchen Aid with the dough hook)
Cut in half and then shape into 2 baguettes. To make them smooth and pretty, roll each half of dough into rectangle and roll up lengthwise. Pinch the edges to seal and place on lightly greased cookie sheet (or silpat) with seam down.
Cover and let it rise for 30 minutes.
Preheat oven to 450 degrees. With a very sharp knife (I like to use a serrated blade) gently make a slash down the length of each baguette. This will give it that authentic look. Pour water in a cookie sheet and place it on the bottom rack of the oven. Bake the bread for 15 minutes. Half way through, brush the bread with melted butter.
Sunday, April 10, 2016
Crepes
Crepes
1 cup flour
3 eggs
2 Tbs sugar
1 ½ cup milk
Mix the first 3 and ½ cup of milk.
Stir until blended and then add the remaining milk. Let batter sit aside for 10 minutes to an hour. The longer it sits the stronger the crepe will be.
Turn on stove top to medium heat. Lightly grease a small 6-8 inch fry pan. Pour a thin layer of batter into pan and rotate pan around until batter evenly covers the bottom. When lightly browned flip and cook another minute.
1 cup flour
3 eggs
2 Tbs sugar
1 ½ cup milk
Mix the first 3 and ½ cup of milk.
Stir until blended and then add the remaining milk. Let batter sit aside for 10 minutes to an hour. The longer it sits the stronger the crepe will be.
Turn on stove top to medium heat. Lightly grease a small 6-8 inch fry pan. Pour a thin layer of batter into pan and rotate pan around until batter evenly covers the bottom. When lightly browned flip and cook another minute.
Friday, January 9, 2015
French Lemon Mousse with Vanilla Meringue
I made this for our over the top Church Christmas Party with a Sugar Plum Fairy Theme. If you want to see then check out my friends blog here.
This was delicious!
Simple Lemon Curd Mousse
3 lemons, zested and juiced
1 1/2 cups sugar
1 stick unsalted butter at room temperature
4 eggs
1/2 cup lemon juice
1/8 tsp salt
Alta Dena Heavy Whipping Cream
Process sugar and zest in food processor. Add softened butter and process until smooth. Add eggs, 1 at a time and process until smooth. Then add lemon juice and salt and process. Put it all in a pan and cook, stirring continually until thick or 170 degrees (it may look like it will curdle, don't worry, it will smooth out.)
Strain (push through a fine sieve in case there are cooked eggs flecks). Cover with plastic wrap and let cool completely. Whip heavy cream (Alta Dena Heavy Whipping Cream..sold at Smart and Final)
Add about half curd to half whipped cream and fill cups.
FRENCH LEMON MOUSSE with Vanilla Meringue
Make lemon curd as in above recipe..let it cool completely. Preheat oven to 250 degrees.
1TBS white wine vinegar
1 tsp good vanilla
1 cup superfine sugar (you can make it fine in food processor)
4 egg whites at room temperature
...Whisk 4 egg whites in stand mixer until soft peaks form.
Add the vinegar and vanilla SLOWLY (a fingerfull at a time) add the sugar and beat until thick and glossy. Spread mixture evenly as possible on a parchment lined baking sheet and bake for about 30 minutes or until it is crisp. Let cool completely.
Whip 1 1/2 cups heavy cream until stiff peaks. Whip 4 additional egg whites until soft peaks for. Fold together whipped egg whites, whipped cream, and about 1 1/2 cups lemon curd (add more to taste).
Break up the cooled meringue and layer with the mousse.
Garnish with shred of mint leaf and crunchy meringue and long pieces of zest.
This was delicious!
Simple Lemon Curd Mousse
3 lemons, zested and juiced
1 1/2 cups sugar
1 stick unsalted butter at room temperature
4 eggs
1/2 cup lemon juice
1/8 tsp salt
Alta Dena Heavy Whipping Cream
Process sugar and zest in food processor. Add softened butter and process until smooth. Add eggs, 1 at a time and process until smooth. Then add lemon juice and salt and process. Put it all in a pan and cook, stirring continually until thick or 170 degrees (it may look like it will curdle, don't worry, it will smooth out.)
Strain (push through a fine sieve in case there are cooked eggs flecks). Cover with plastic wrap and let cool completely. Whip heavy cream (Alta Dena Heavy Whipping Cream..sold at Smart and Final)
Add about half curd to half whipped cream and fill cups.
FRENCH LEMON MOUSSE with Vanilla Meringue
Make lemon curd as in above recipe..let it cool completely. Preheat oven to 250 degrees.
1TBS white wine vinegar
1 tsp good vanilla
1 cup superfine sugar (you can make it fine in food processor)
4 egg whites at room temperature
...Whisk 4 egg whites in stand mixer until soft peaks form.
Add the vinegar and vanilla SLOWLY (a fingerfull at a time) add the sugar and beat until thick and glossy. Spread mixture evenly as possible on a parchment lined baking sheet and bake for about 30 minutes or until it is crisp. Let cool completely.
Whip 1 1/2 cups heavy cream until stiff peaks. Whip 4 additional egg whites until soft peaks for. Fold together whipped egg whites, whipped cream, and about 1 1/2 cups lemon curd (add more to taste).
Break up the cooled meringue and layer with the mousse.
Garnish with shred of mint leaf and crunchy meringue and long pieces of zest.
Monday, May 5, 2014
On The Menu ...
MONDAY - Cinco de Mayo
Carne Asada of course!
http://www.foodfamilystyle.blogspot.com/2008/09/carne-asada.html
TUESDAY
BBQ steak, sauteed carrots, rosemary potatoes, green peas
WEDNESDAY
Tilapia Soft Tacos with Cilantro Lime Slaw
http://www.allparenting.com/my-table/articles/970553/tilapia-soft-tacos-with-honey-lime-slaw
Tomatoes, mozzarella & basil
THURSDAY
Spicy Split Pea Soup
http://leniandviv.com/2014/03/09/chunky-spicy-split-pea-soup/
FRIDAY
Father Son Campout (aka ... Mother Daughter night out!!!) - Foil Dinners for everyone!
SATURDAY
ClueHoo date soooo dinner date out!
SUNDAY
Mother's Day ... we'll see what the family creates for this day!
Carne Asada of course!
http://www.foodfamilystyle.blogspot.com/2008/09/carne-asada.html
TUESDAY
BBQ steak, sauteed carrots, rosemary potatoes, green peas
WEDNESDAY
Tilapia Soft Tacos with Cilantro Lime Slaw
http://www.allparenting.com/my-table/articles/970553/tilapia-soft-tacos-with-honey-lime-slaw
Tomatoes, mozzarella & basil
THURSDAY
Spicy Split Pea Soup
http://leniandviv.com/2014/03/09/chunky-spicy-split-pea-soup/
FRIDAY
Father Son Campout (aka ... Mother Daughter night out!!!) - Foil Dinners for everyone!
SATURDAY
ClueHoo date soooo dinner date out!
SUNDAY
Mother's Day ... we'll see what the family creates for this day!
Subscribe to:
Posts (Atom)