4 separated eggs
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
2 cups buttermilk
1 teaspoon baking soda
1 teaspoon baking powder
2 cups all purpose flour
oil or lard
Beat egg whites until stiff; set aside. Beat rest of ingredients until batter is very smooth. Fold in egg whites.
Heat [at a moderate temperature] a well-seasoned monk's pan with 1/8 teaspoon oil or lard in each of the 7 holes. Fill each hole [about three-quarters full] with batter. [Be sure to add a few drops of oil to each well in the pan before the next round of batter.]
When browned on one side (almost right away), turn with knitting needle [or two-tined fork] and keep turning until needle comes out clean after piercing through the cake. [We find that you need to turn these only once.]
Serve with flavored butters, such as maple or cinnamon honey, syrup, jam and brown or white sugar.
Makes approximately 48 pancakes.
9/03/2008
Katie's Zucchini Bread
3 eggs
1 c oil
2 c sugar
2 c grated, peeled zucchini
2 t. vanilla
3 c flour
1 t salt
1 t soda
3 t cinnamon
1/4 t BP
Beat eggs, add next 4 ingredients, add flour mixture and 1 c nuts (nuts optional). Grease 2 pan loaves. Bake 1 hour at 325 degree. Remove from pans immediately.
1 c oil
2 c sugar
2 c grated, peeled zucchini
2 t. vanilla
3 c flour
1 t salt
1 t soda
3 t cinnamon
1/4 t BP
Beat eggs, add next 4 ingredients, add flour mixture and 1 c nuts (nuts optional). Grease 2 pan loaves. Bake 1 hour at 325 degree. Remove from pans immediately.
8/12/2008
Buttermilk Biscuits and Gravy
Buttermilk Biscuits
4 cups all-purpose flour
1 tablespoon salt
1 tablespoon baking powder
2 teaspoons baking soda
1 cup vegetable shortening, cold, cut into 1/2-inch pieces
1 1/2 to 2 cups buttermilk, plus additional for brushing
Preheat the oven to 375 degrees F.
Sift together the flour, salt, baking powder, and baking soda. Cut in the shortening using a pastry blender or your hands or a stand mixer fixed with a dough hook until the mixture resembles coarse crumbs. Make a well in the center and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. You may need to add more buttermilk.
Turn the dough out onto a floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Press the dough out to 1 1/2-inches thick and cut with a floured 3-inch biscuit cutter. Lay the biscuits on an ungreased cookie sheet and brush the tops with buttermilk. Bake for 20 to 25 minutes until risen and golden brown.
Sawmill Gravy
1 pound bulk breakfast sausage
1/4 cup flour
2 cups milk
Salt and pepper to taste
Cook sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. Whisk flour into the fat and cook over low heat for 5 minutes. Remove pan from heat and whisk in milk a little at a time. Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over toast or biscuits.
4 cups all-purpose flour
1 tablespoon salt
1 tablespoon baking powder
2 teaspoons baking soda
1 cup vegetable shortening, cold, cut into 1/2-inch pieces
1 1/2 to 2 cups buttermilk, plus additional for brushing
Preheat the oven to 375 degrees F.
Sift together the flour, salt, baking powder, and baking soda. Cut in the shortening using a pastry blender or your hands or a stand mixer fixed with a dough hook until the mixture resembles coarse crumbs. Make a well in the center and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. You may need to add more buttermilk.
Turn the dough out onto a floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Press the dough out to 1 1/2-inches thick and cut with a floured 3-inch biscuit cutter. Lay the biscuits on an ungreased cookie sheet and brush the tops with buttermilk. Bake for 20 to 25 minutes until risen and golden brown.
Sawmill Gravy
1 pound bulk breakfast sausage
1/4 cup flour
2 cups milk
Salt and pepper to taste
Cook sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. Whisk flour into the fat and cook over low heat for 5 minutes. Remove pan from heat and whisk in milk a little at a time. Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over toast or biscuits.
Café Rio Lime-Cilantro Rice
1 lbs long grain rice
1 bunch cilantro
2 lime’s juice
4 cloves garlic
4 C water
Salt to taste
Put cilantro and garlic on a frying pan. Then add rice, sauté for 3-5 minutes.
Add 4 cups of water and the lime juice.
Put in the rice cooker. Add salt to taste.
1 bunch cilantro
2 lime’s juice
4 cloves garlic
4 C water
Salt to taste
Put cilantro and garlic on a frying pan. Then add rice, sauté for 3-5 minutes.
Add 4 cups of water and the lime juice.
Put in the rice cooker. Add salt to taste.
Café Rio dressing
1 packet Hidden Valley Ranch Dressing
1 C Buttermilk
1 C mayo
3 Tomatillos (husked and quartered)
3 cloves of garlic
1 C fresh cilantro
½ tsp cayenne pepper
Peel, quarter and microwave tomatillos for 5 minutes in a ¼ C of water. Save the water.
Put all ingredients into a blender, and blend until smooth.
Let cool.
Use this on beans and rice, or in a salad
1 C Buttermilk
1 C mayo
3 Tomatillos (husked and quartered)
3 cloves of garlic
1 C fresh cilantro
½ tsp cayenne pepper
Peel, quarter and microwave tomatillos for 5 minutes in a ¼ C of water. Save the water.
Put all ingredients into a blender, and blend until smooth.
Let cool.
Use this on beans and rice, or in a salad
Pulled Pork-Cafe Rio style
1 Large onion, chopped
4 garlic cloves, minced
1 can diced green chiles
4 oz+ brown sugar
2 cans Classic Coke
2 T White Vinegar
4 C Ketchup
1 T Olive oil
1 Large pork loin
1. Brown pork loin in all sides in 1 T olive oil on a hot frying pan. Remove and put into a crock pot.
2. Saute onion, garlic, brown sugar and chiles on the same pan. Remove and put aside.
3. Deglace pan with ½ can of Coke. Add rest of the Coke and make syrup by boiling the Coke for about 45 minutes.
4. Add White Vinegar and ketchup to syrup. Cook for 2 minutes, then add the onion mixture, and cook for a few minutes more.
5. Pour the onion-syrup mixture on top of the pork loin. Cook on low for 10 hours.
6. Pull apart the meat, and cook for 2 hours more.
Divide in baggies and put into the freezer for later use. Great on tostadas, tacos etc.
4 garlic cloves, minced
1 can diced green chiles
4 oz+ brown sugar
2 cans Classic Coke
2 T White Vinegar
4 C Ketchup
1 T Olive oil
1 Large pork loin
1. Brown pork loin in all sides in 1 T olive oil on a hot frying pan. Remove and put into a crock pot.
2. Saute onion, garlic, brown sugar and chiles on the same pan. Remove and put aside.
3. Deglace pan with ½ can of Coke. Add rest of the Coke and make syrup by boiling the Coke for about 45 minutes.
4. Add White Vinegar and ketchup to syrup. Cook for 2 minutes, then add the onion mixture, and cook for a few minutes more.
5. Pour the onion-syrup mixture on top of the pork loin. Cook on low for 10 hours.
6. Pull apart the meat, and cook for 2 hours more.
Divide in baggies and put into the freezer for later use. Great on tostadas, tacos etc.
Creamy Italian Chicken
2-3 lbs. boneless, skinless chicken breasts
1/4 cup butter, melted
8 oz. container cream cheese with chives, softened (I didn’t find one, so I bought a regular container of cream cheese and then bought some chives, and chopped them)
10 oz. can condensed cream of mushroom soup with roasted garlic
0.7 oz. pkg. Italian dressing mix
1-2 cups chicken broth
1/2 teaspoon dried Italian seasoning
1/8 teaspoon pepper
Preparation:
Cut chicken breasts into strips and place into a 3-4 quart crock pot. In a medium bowl, combine melted butter, softened cream cheese, soup, Italian dressing mix, broth, Italian seasoning, and pepper and stir until blended. Pour over chicken in crock pot. Cover and cook on low for 6-8 hours. Stir well, then serve over hot cooked pasta or rice.
1/4 cup butter, melted
8 oz. container cream cheese with chives, softened (I didn’t find one, so I bought a regular container of cream cheese and then bought some chives, and chopped them)
10 oz. can condensed cream of mushroom soup with roasted garlic
0.7 oz. pkg. Italian dressing mix
1-2 cups chicken broth
1/2 teaspoon dried Italian seasoning
1/8 teaspoon pepper
Preparation:
Cut chicken breasts into strips and place into a 3-4 quart crock pot. In a medium bowl, combine melted butter, softened cream cheese, soup, Italian dressing mix, broth, Italian seasoning, and pepper and stir until blended. Pour over chicken in crock pot. Cover and cook on low for 6-8 hours. Stir well, then serve over hot cooked pasta or rice.
Sachertorte Cookies
Ingredients:
1 C butter, softened
1 pkg. (3.9 oz) instant chocolate pudding mix
1 egg
2 C flour
1/4 C sugar
1/2 C apricot preserves
Glaze:
1/3 C semisweet chocolate chips
1 T butter
In a large mixing bowl, cream butter and pudding mix. Beat in egg. Stir in flour until thorougly combined. Shape dough into 1-1/4-in. balls; roll in sugar. Place 2 in. apart on un-greased baking sheet. Using the end of a wooden spoon handle, make a indentation in the center of each ball.
Bake at 325 F for 15-18 mins or until set. Cook for 2 minutes before removing to wire racks. Fill indentation with preserves.
For glaze, in a small microwave-safe bowl, melt chocolate chips and butter. Cool slightly; stir until smooth. Drizzle over cookies. Cool completely.
Yield: 2-1/2 dozen
1 C butter, softened
1 pkg. (3.9 oz) instant chocolate pudding mix
1 egg
2 C flour
1/4 C sugar
1/2 C apricot preserves
Glaze:
1/3 C semisweet chocolate chips
1 T butter
In a large mixing bowl, cream butter and pudding mix. Beat in egg. Stir in flour until thorougly combined. Shape dough into 1-1/4-in. balls; roll in sugar. Place 2 in. apart on un-greased baking sheet. Using the end of a wooden spoon handle, make a indentation in the center of each ball.
Bake at 325 F for 15-18 mins or until set. Cook for 2 minutes before removing to wire racks. Fill indentation with preserves.
For glaze, in a small microwave-safe bowl, melt chocolate chips and butter. Cool slightly; stir until smooth. Drizzle over cookies. Cool completely.
Yield: 2-1/2 dozen
6/17/2008
Raspberry, White Chocolate, Almond Trifle
3 1/2 cups chilled heavy whipping cream, divided
12 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1 1/4 teaspoons almond extract, divided
1/2 cup sugar
1/2 cup water
7 ounces ladyfingers or angel food cake, divided
1 cup raspberry jam, melted, divided
1 1/2 12-ounce packages frozen unsweetened raspberries, partially thawed, divided
2 6-ounce containers fresh raspberries
3/4 cup sliced almonds, toasted
Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add white chocolate; whisk until smooth. Cool to barely lukewarm, about 10 minutes.
Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks. Fold in white chocolate mixture.
Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in 3/4 teaspoon extract; remove syrup from heat.
Quickly submerge 1 biscuit in syrup; shake excess back into pan. Place dipped biscuit in bottom of 14-cup trifle dish. Repeat with enough biscuits to cover bottom of dish.
Spread 1/3 of melted jam over biscuits in dish. Top with 1/3 of partially thawed berries with juices.
Spread 1/3 of whipped chocolate cream over. Repeat layering with dipped biscuits, melted jam, partially thawed berries, and whipped chocolate cream 2 more times.
Mound fresh berries in center of trifle. Sprinkle almonds around edge.
Cover and chill at least 5 hours and up to 24 hours.
12 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1 1/4 teaspoons almond extract, divided
1/2 cup sugar
1/2 cup water
7 ounces ladyfingers or angel food cake, divided
1 cup raspberry jam, melted, divided
1 1/2 12-ounce packages frozen unsweetened raspberries, partially thawed, divided
2 6-ounce containers fresh raspberries
3/4 cup sliced almonds, toasted
Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add white chocolate; whisk until smooth. Cool to barely lukewarm, about 10 minutes.
Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks. Fold in white chocolate mixture.
Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in 3/4 teaspoon extract; remove syrup from heat.
Quickly submerge 1 biscuit in syrup; shake excess back into pan. Place dipped biscuit in bottom of 14-cup trifle dish. Repeat with enough biscuits to cover bottom of dish.
Spread 1/3 of melted jam over biscuits in dish. Top with 1/3 of partially thawed berries with juices.
Spread 1/3 of whipped chocolate cream over. Repeat layering with dipped biscuits, melted jam, partially thawed berries, and whipped chocolate cream 2 more times.
Mound fresh berries in center of trifle. Sprinkle almonds around edge.
Cover and chill at least 5 hours and up to 24 hours.
Chocolate Chip Bread Pudding
6 large croissants, cut into 1 inch pieces (about 14 cups) Costco croissants are the best.
3 Cups whole milk
3 Cups whipping cream
1 C sugar
1 tsp vanilla
12 large eggs
1 cup sugar
1 cup semisweet chocolate chips
Purchased caramel sauce
Preheat oven to 350 F. Place croissants on baking sheet. Bake until lightly roasted, about 15 minutes. Cool completely.
Bring milk, cream, 1 cup of sugar and vanilla to simmer in heavy large saucepan over medium heat, stirring until sugar dissolves. Simmer 5 minutes, stirring occasionally. Remove from heat. Cover; let stand 5 minutes.
Whisk eggs and remaining 1 cup sugar in large bowl to lend. Gradually whisk in hot milk mixture. Strain custard into another large bowl.
Place croissants in 13x9 glass baking dish. Sprinkle with chocolate chips. Pour custard over. Let stand at room temperature 1 hour, gently pressing to submerge croissant pieces in custard.
Preheat oven to 350 F. Place baking dish in large roasting pan. Fill pan with enough hot water to come halfway up sides of baking dish. Bake until bread pudding is puffed and golden, about 45 minutes. Cool 30 minutes.
Serve warm with caramel sauce.
3 Cups whole milk
3 Cups whipping cream
1 C sugar
1 tsp vanilla
12 large eggs
1 cup sugar
1 cup semisweet chocolate chips
Purchased caramel sauce
Preheat oven to 350 F. Place croissants on baking sheet. Bake until lightly roasted, about 15 minutes. Cool completely.
Bring milk, cream, 1 cup of sugar and vanilla to simmer in heavy large saucepan over medium heat, stirring until sugar dissolves. Simmer 5 minutes, stirring occasionally. Remove from heat. Cover; let stand 5 minutes.
Whisk eggs and remaining 1 cup sugar in large bowl to lend. Gradually whisk in hot milk mixture. Strain custard into another large bowl.
Place croissants in 13x9 glass baking dish. Sprinkle with chocolate chips. Pour custard over. Let stand at room temperature 1 hour, gently pressing to submerge croissant pieces in custard.
Preheat oven to 350 F. Place baking dish in large roasting pan. Fill pan with enough hot water to come halfway up sides of baking dish. Bake until bread pudding is puffed and golden, about 45 minutes. Cool 30 minutes.
Serve warm with caramel sauce.
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