This recipe came from Studio 5 - Amy Richardson
Ingredients:
* 1/2 cup brown sugar
* 1/2 cup granulated sugar
* 1/4 water
* 1/2 cup maple
* 1//2 cup heavy cream
* 1/2 tsp vanilla
* 1/2 tsp cinnamon
Method:
In a small saucepan, bring sugars and water to a boil. Boil until sugar dissolves. Remove from heat and whisk in maple syrup, cream, vanilla, and cinnamon. Serve warm or cool, according to preference.
Serve with Pumpkin Cornmeal Waffles
Makes 2 1/2 cups
Thursday, October 28, 2010
Pumpkin Cornmeal Waffles
This recipe came from Studio 5 - Amy Richardson
(serve with cinnamon maple syrup)
Ingredients:
* 1 1/2 cups flour
* 1 cup corn flour or finely ground corn meal
* 3 3/4 tsp baking powder
* 1 1/4 tsp kosher salt
* 1/2 cup brown sugar
* 2 tsp cinnamon
* 1 tsp ginger
* Dash of cloves
* 4 eggs
* 1 cup pumpkin purée
* 1 cup buttermilk
* 1 cup whole milk
* 6 tbsp butter, melted
* 1/2 cup chopped sea salt pecans
Method:
In a medium sized mixing bowl, whisk together flour, corn flour, baking powder, salt, brown sugar, cinnamon, ginger and cloves. Set aside.
In another bowl, whisk together eggs, pumpkin, buttermilk, milk, and melted butter.
Add to flour mixture and stir until just moistened.
Cook waffles on low according to manufactures instructions until lightly browned and crisp.
Serve with hot with Cinnamon Maple Cream Syrup and sweetened whipped cream and garnish with salted pecans.
* Waffle batter can be made the night before and refrigerated.
4-6 servings
(serve with cinnamon maple syrup)
Ingredients:
* 1 1/2 cups flour
* 1 cup corn flour or finely ground corn meal
* 3 3/4 tsp baking powder
* 1 1/4 tsp kosher salt
* 1/2 cup brown sugar
* 2 tsp cinnamon
* 1 tsp ginger
* Dash of cloves
* 4 eggs
* 1 cup pumpkin purée
* 1 cup buttermilk
* 1 cup whole milk
* 6 tbsp butter, melted
* 1/2 cup chopped sea salt pecans
Method:
In a medium sized mixing bowl, whisk together flour, corn flour, baking powder, salt, brown sugar, cinnamon, ginger and cloves. Set aside.
In another bowl, whisk together eggs, pumpkin, buttermilk, milk, and melted butter.
Add to flour mixture and stir until just moistened.
Cook waffles on low according to manufactures instructions until lightly browned and crisp.
Serve with hot with Cinnamon Maple Cream Syrup and sweetened whipped cream and garnish with salted pecans.
* Waffle batter can be made the night before and refrigerated.
4-6 servings
Saturday, October 23, 2010
Easy Microwave Caramel
2 Cups Sugar
1 Cup light Karo Syrup
1 Cup Butter (2 cubes)
1 Can Sweet & Condensed Milk
1 tsp. vanilla
(optional: 1 cup cream)
In a large glass bowl, combine sugar and corn syrup. Stir together. Add butter, cut into slices (to help with faster melting). Microwave until butter is melted (approx. 2 minutes). Stop microwave and stir making sure that butter and sugar is melted. Once Butter and sugar is melted, add sweet & condensed milk. Microwave for 12 minutes, stopping to stir every 3 minutes. Add vanilla once you are done.
**Optional cream may be added with sweet & condensed milk. It will make the caramel softer and more like a "dipping" or fondue caramel.
1 Cup light Karo Syrup
1 Cup Butter (2 cubes)
1 Can Sweet & Condensed Milk
1 tsp. vanilla
(optional: 1 cup cream)
In a large glass bowl, combine sugar and corn syrup. Stir together. Add butter, cut into slices (to help with faster melting). Microwave until butter is melted (approx. 2 minutes). Stop microwave and stir making sure that butter and sugar is melted. Once Butter and sugar is melted, add sweet & condensed milk. Microwave for 12 minutes, stopping to stir every 3 minutes. Add vanilla once you are done.
**Optional cream may be added with sweet & condensed milk. It will make the caramel softer and more like a "dipping" or fondue caramel.
Mindy's "Soft Batch" Chocolate Chip Cookies
1 C. Crisco
1 C. Butter
1 C. Sugar
1 C. Brown Sugar
4 eggs
1 package vanilla pudding
2 tsp vanilla
2 tsp baking soda
1 tsp salt
4 1/2 C. Flour
1 bag of chocolate chips
Cram crisco, butter and sugars. Add Vanilla. Combine dry ingredients in a separate bowl, then add to wet ingredients. Add Chocolate chips last. Bake at 350 for 9 minutes
1 C. Butter
1 C. Sugar
1 C. Brown Sugar
4 eggs
1 package vanilla pudding
2 tsp vanilla
2 tsp baking soda
1 tsp salt
4 1/2 C. Flour
1 bag of chocolate chips
Cram crisco, butter and sugars. Add Vanilla. Combine dry ingredients in a separate bowl, then add to wet ingredients. Add Chocolate chips last. Bake at 350 for 9 minutes
Serious Vanilla Ice Cream
Recipe courtesy Alton Brown, 2005
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces vanilla sugar
2 teaspoons pure vanilla extract
Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces vanilla sugar
2 teaspoons pure vanilla extract
Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
Ranger Cookies
Ingredients:
• 1 cup shortening
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups corn flakes
• 2 cups quick cooking oats
• 1 cup flaked coconut
• 1 teaspoon vanilla extract
Preparation:
In a large mixing bowl, cream shortening and sugars until light and fluffy. Add eggs and beat until well blended and smooth. Sift flour, soda, baking powder, and salt into a separate bowl. Add corn flakes and oatmeal and sifted dry ingredients to the creamed mixture; stir in coconut and vanilla. Drop by spoonfuls onto greased cookie sheet and bake at 350° for about 10 to 12 minutes.
Makes about 6 to 7 dozen ranger cookies with oats and coconut.
• 1 cup shortening
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups corn flakes
• 2 cups quick cooking oats
• 1 cup flaked coconut
• 1 teaspoon vanilla extract
Preparation:
In a large mixing bowl, cream shortening and sugars until light and fluffy. Add eggs and beat until well blended and smooth. Sift flour, soda, baking powder, and salt into a separate bowl. Add corn flakes and oatmeal and sifted dry ingredients to the creamed mixture; stir in coconut and vanilla. Drop by spoonfuls onto greased cookie sheet and bake at 350° for about 10 to 12 minutes.
Makes about 6 to 7 dozen ranger cookies with oats and coconut.
Corn Casserole
1 c. whole kernel corn with juice
1 c. cream style corn
8 oz. sour cream
1/2 c. butter, melted
1 (8 oz.) box Jiffy corn muffin mix
1 egg
1/2 tsp. salt
1/2 tsp. pepper
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