tag:blogger.com,1999:blog-61176915062436979702024-02-20T14:39:20.807-06:00Country Cooking~ Sara ~http://www.blogger.com/profile/07020935202255828865noreply@blogger.comBlogger176125tag:blogger.com,1999:blog-6117691506243697970.post-47228180537525687522011-11-19T15:38:00.001-06:002011-11-19T15:38:58.989-06:00Thoroughbred Pie<ul class="ingredients">
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">(9-inch)</span> <span class="preInstructions">unbaked</span> <span class="item" itemprop="name">pie shell</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">3</span> <span class="unit">ounces</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/11873">bittersweet chocolate</a></span><span class="specialInstructions">, chopped fine</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">8</span> <span class="unit">tablespoons (1 stick)</span> <span class="preInstructions"></span> <span class="item" itemprop="name">unsalted butter</span><span class="specialInstructions">, cut into 8 pieces</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">3</span> <span class="unit">tablespoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">bourbon</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">3/4</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">granulated sugar</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/2</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">packed light brown sugar</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">2</span> <span class="unit">tablespoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">cornstarch</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/2</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9842">salt</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">2</span> <span class="unit"></span> <span class="preInstructions"></span> <span class="item" itemprop="name">large eggs</span><span class="specialInstructions"> plus 1 yolk, lightly beaten</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">vanilla extract</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1 1/2</span> <span class="unit">cups</span> <span class="preInstructions"></span> <span class="item" itemprop="name">walnuts</span><span class="specialInstructions">, toasted and chopped</span></li>
</ul>
<span class="block_header instructions">Instructions</span>
<ul class="procedures">
<li class="procedure">1. Cover pie shell with plastic wrap and
refrigerate 40 minutes, then freeze 20 minutes. Adjust oven rack to
lower-middle position and heat oven to 375 degrees. Line chilled pie
shell with two 12-inch squares parchment paper, letting parchment hang
over edges of dough. Top with pie weights and bake until surface of
dough no longer looks wet, 20 to 25 minutes.</li>
<li class="procedure">2. Remove pie from oven and reduce oven
temperature to 325 degrees. Carefully remove parchment and weights and
sprinkle chocolate over bottom of hot crust. Let sit 5 minutes, then
spread chocolate into even layer; set aside.</li>
<li class="procedure">3. Melt butter in small saucepan over
medium-low heat. Cook, stirring constantly, until butter is nutty brown,
5 to 7 minutes. Off heat, slowly stir in bourbon (mixture will bubble
strongly) and let cool 5 minutes. </li>
<li class="procedure">4. Whisk granulated sugar, brown sugar,
cornstarch, and salt in large bowl until combined. Add eggs, yolk, and
vanilla, whisking until smooth. Slowly whisk in warm butter mixture
until incorporated. Stir in walnuts and pour filling into
chocolate-lined crust. Bake until filling is puffed and center jiggles
slightly when pie is gently shaken, 35 to 40 minutes. Cool on wire rack 4
hours. Serve with Bourbon Whipped Cream. (Pie can be refrigerated,
covered, for 2 days.)</li>
</ul>
<br />~ Sara ~http://www.blogger.com/profile/07020935202255828865noreply@blogger.com0tag:blogger.com,1999:blog-6117691506243697970.post-37033660378789599422011-11-19T15:22:00.001-06:002011-11-19T15:23:29.253-06:00Macadamia Eggnog Creams<div class="yield" itemprop="yeild">
Makes 5 dozen 3-inch star cookies</div>
<div class="headnote">
You can use cutters of various sizes and shapes for this cookie, but we prefer stars.</div>
<span class="block_header">Ingredients</span>
<span class="ingredient_block_header"></span>
<ul class="ingredients">
<li class="ingredient"><span class="amount" itemprop="amount">3 1/2</span> <span class="unit">cups</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9804">all-purpose flour</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/2</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">baking soda</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/2</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">ground nutmeg</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/2</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9842">table salt</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/2</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">eggnog</span><span class="specialInstructions"> plus 2 additional tablespoons</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit"></span> <span class="preInstructions"></span> <span class="item" itemprop="name">large egg</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">16</span> <span class="unit">tablespoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">unsalted butter</span><span class="specialInstructions"> (2 sticks), softened but still cool</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">3/4</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">granulated sugar</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/4</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">packed light brown sugar</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">tablespoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">rum</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">confectioners' sugar</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">whole macadamia nuts</span><span class="specialInstructions">, toasted and chopped</span></li>
</ul>
<span class="block_header instructions">Instructions</span>
<ul class="procedures">
<li class="procedure"><strong>1.</strong> Whisk flour, baking
soda, nutmeg, and salt together in medium bowl. Whisk 1/2 cup eggnog and
egg together in measuring cup. With electric mixer, beat butter and
granulated and brown sugars together on medium speed until fluffy, about
3 minutes. Add flour mixture and eggnog mixture alternately, in two
batches, beating after each addition until incorporated. Divide dough
into quarters and wrap and refrigerate until firm, about 1 hour. </li>
<li class="procedure"><strong>2.</strong> Adjust oven racks to
upper-middle and lower-middle positions and heat oven to 375 degrees.
Line 2 baking sheets with parchment paper.</li>
<li class="procedure"><strong>3.</strong> Using rolling pin, roll
each dough quarter into 12-inch round about 1/8 inch thick. Cut with
3-inch star cutter and transfer to prepared baking sheets (scraps can be
re-rolled once). Bake until lightly browned around edges, 8 to 10
minutes, rotating rack position and direction of baking sheets halfway
through baking time. Cool cookies completely on baking sheets. Use
remaining dough to make second batch of cookies.</li>
<li class="procedure"><strong>4.</strong> When cookies have
cooled, whisk remaining 2 tablespoons eggnog and rum together in medium
bowl. Whisk in confectioners’ sugar until smooth. Spoon glaze over
cookies and sprinkle with nuts. Do not touch until glaze sets, about 30
minutes.</li>
</ul>~ Sara ~http://www.blogger.com/profile/07020935202255828865noreply@blogger.com0tag:blogger.com,1999:blog-6117691506243697970.post-34666852500589607242011-11-19T15:16:00.001-06:002011-11-19T15:17:09.440-06:00Fluffy Make-Ahead Dinner Rolls<div class="yield" itemprop="yeild">
Makes 15 large rolls</div>
<div class="headnote">
Don't get the milk mixture too hot or the dough won't rise.</div>
<span class="block_header">Ingredients</span>
<span class="ingredient_block_header"></span>
<ul class="ingredients">
<li class="ingredient"><span class="amount" itemprop="amount">3</span> <span class="unit">tablespoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">unsalted butter</span><span class="specialInstructions">, plus 2 tablespoons for bowl and baking dish</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1 1/2</span> <span class="unit">cups</span> <span class="preInstructions"></span> <span class="item" itemprop="name">whole milk</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/3</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">honey</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">4</span> <span class="unit">tablespoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">vegetable shortening</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">5-5 1/2</span> <span class="unit">cups</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9804">all-purpose flour</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">tablespoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">yeast</span><span class="specialInstructions"> (rapid rise or instant)</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">2</span> <span class="unit">teaspoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9842">salt</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit"></span> <span class="preInstructions"></span> <span class="item" itemprop="name">large egg</span><span class="specialInstructions">, plus1 large egg beaten with 1 tablespoon water</span></li>
</ul>
<span class="block_header instructions">Instructions</span>
<ul class="procedures">
<li class="procedure">1. Adjust oven rack to middle position and
heat oven to 200 degrees. When oven reaches 200 degrees, shut oven off.
Grease large bowl with 1 tablespoon butter. Line 13 by 9-inch baking
dish with foil, leaving overhang on all sides. Grease foil with 1
tablespoon butter.</li>
<li class="procedure">2. Place milk, honey, shortening, and
remaining 3 tablespoons butter in large measuring cup. Microwave on high
power until milk is warm (110 degrees) and butter and shortening begin
to melt, 1 to 2 minutes. Stir well.</li>
<li class="procedure">3. Mix 4 1/2 cups flour, yeast, and salt in
bowl of standing mixer fitted with dough hook. Turn mixer to low and
slowly add milk mixture. After dough comes together, increase speed to
medium, add 1 egg, and mix until dough is smooth, about 2 minutes. Add
another 1/2 cup flour and knead until dough is shiny and smooth and
comes away from sides of mixing bowl, 6 to 7 minutes (add up to 1/2 cup
more flour if dough is too sticky). Turn dough onto unfloured surface
and knead briefly to form smooth, cohesive ball. Transfer dough to
buttered bowl and turn to coat. Cover bowl with plastic wrap and place
in turned-off oven until dough has doubled in size, 50 to 60 minutes. </li>
<li class="procedure">4. Punch down dough on floured surface and
divide into 3 equal pieces. Roll each piece into thick cylinder and cut
each cylinder into 5 equal pieces. Working one piece at a time (keep
remaining pieces covered with plastic wrap) and following photos, form
dough pieces into smooth, taut rounds and arrange in prepared baking
dish. Lightly press on dough rounds so they just touch each other. Cover
baking dish with plastic wrap and return to turned-off oven until dough
rounds have doubled in size, 50 to 60 minutes. </li>
<li class="procedure">5. Remove dish from oven and heat oven to
375 degrees. Unwrap baking dish and brush rolls with egg-water mixture.
Bake until rolls are deep golden brown, 25 to 27 minutes. Remove from
oven and cool on wire rack for 5 minutes. Using handles of foil sling,
remove rolls from baking dish and cool on wire rack for 1 hour. Remove
foil from rolls, return to rack, and cool completely, about 2 hours
longer. Keeping rolls together, wrap tightly in plastic wrap, then in
foil; freeze for up to 1 month.</li>
<li class="procedure">6. To serve: Remove plastic wrap and foil
(reserve foil) from rolls, wrap in reserved foil, and defrost at room
temperature for 2 hours. Adjust oven rack to middle position and heat
oven to 375 degrees. Bake foil-wrapped rolls on baking sheet until
heated through, about 30 minutes. Serve.</li>
<li class="procedure"><b>Rolls without a Mixer</b><br />
In step
3, mix 4 1/2 cups flour, yeast, and salt in large bowl. Make well in
flour, then add milk mixture and egg to well. Stir with wooden spoon
until dough becomes shaggy and difficult to stir. Turn dough out onto
floured work surface and knead, adding remaining 1/2 cup flour (or more
as needed), until dough forms smooth, cohesive ball, about 10 minutes.
Proceed as directed.</li>
</ul>~ Sara ~http://www.blogger.com/profile/07020935202255828865noreply@blogger.com0tag:blogger.com,1999:blog-6117691506243697970.post-86579087983199121642011-11-19T15:14:00.001-06:002011-11-19T15:15:05.929-06:00Molasses Spice Lemon Sandwich Cookies<ul class="ingredients">
<li class="ingredient"><span class="amount" itemprop="amount">2</span> <span class="unit">cups</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9804">all-purpose flour</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">2</span> <span class="unit">teaspoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">baking soda</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">ground cinnamon</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">ground ginger</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount"> </span> <span class="unit"></span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9842">Table salt</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/4</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">ground cloves</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">2</span> <span class="unit">cups</span> <span class="preInstructions"></span> <span class="item" itemprop="name">granulated sugar</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/4</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">dark molasses</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit"></span> <span class="preInstructions"></span> <span class="item" itemprop="name">large egg</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">15</span> <span class="unit">tablespoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">unsalted butter</span><span class="specialInstructions">, 12 tablespoons melted and cooled, 3 tablespoons softened</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">3</span> <span class="unit">tablespoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">lemon juice</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">2</span> <span class="unit">cups</span> <span class="preInstructions"></span> <span class="item" itemprop="name">confectioners' sugar</span><span class="specialInstructions"></span></li>
</ul>
<span class="block_header instructions">Instructions</span>
<ul class="procedures">
<li class="procedure"><strong>1.</strong> Whisk flour, baking
soda, cinnamon, ginger, 3/4 teaspoon salt, and cloves together in medium
bowl. In separate bowl, stir 1 1/2 cups granulated sugar, molasses,
egg, and melted butter together until combined. Add dry mixture to
butter mixture in three batches, stirring after each addition. Cover
bowl with plastic and refrigerate until dough is firm, about 1 hour. </li>
<li class="procedure"><strong>2.</strong> Adjust oven racks to
upper-middle and lower-middle positions and heat oven to 375 degrees.
Line 2 baking sheets with parchment paper.</li>
<li class="procedure"><strong>3.</strong> Place remaining 1/2 cup
granulated sugar in small bowl. Shape dough into 3/4-inch balls. Roll
balls in granulated sugar, then transfer to prepared baking sheets,
spacing balls 2 inches apart. Bake until tops are just beginning to
crack, 8 to 10 minutes, rotating rack position and direction of baking
sheets halfway through baking time. Cool cookies on baking sheets for 3
minutes, then transfer to wire rack to cool completely. Use remaining
dough to make second batch of cookies.</li>
<li class="procedure"><strong>4.</strong> Whisk remaining 3
tablespoons softened butter, lemon juice, and pinch of salt together in
medium bowl. Whisk in confectioners’ sugar until smooth. Turn half of
cooled cookies over (bottom side up) and spread each with 1 teaspoon
lemon filling. Sandwich with another cookie. </li>
</ul>~ Sara ~http://www.blogger.com/profile/07020935202255828865noreply@blogger.com0tag:blogger.com,1999:blog-6117691506243697970.post-68447901472082382152011-10-15T15:41:00.001-05:002011-10-15T15:41:25.066-05:00Sweet-and-Hot Cinnamon Applesauce<div class="headnote">
Red Hots—that's right, the candies—add both sweetness and heat to this applesauce.</div>
<span class="block_header">Ingredients</span>
<span class="ingredient_block_header"></span>
<ul class="ingredients">
<li class="ingredient"><span class="amount" itemprop="amount">3</span> <span class="unit">cups</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/10105">prepared applesauce</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">8</span> <span class="unit"></span> <span class="preInstructions"></span> <span class="item" itemprop="name">Red Hot candies</span><span class="specialInstructions"></span></li>
</ul>
<span class="block_header instructions">Instructions</span>
<ul class="procedures">
<li class="procedure">Combine applesauce and Red Hots in medium
saucepan. Cover and cook over low heat, stirring often, until candies
have completely dissolved and applesauce has turned light pink, about 15
minutes. Serve warm or at room temperature.</li>
</ul>~ Sara ~http://www.blogger.com/profile/07020935202255828865noreply@blogger.com0tag:blogger.com,1999:blog-6117691506243697970.post-75319727385157565492011-10-15T15:36:00.003-05:002011-10-15T15:37:02.519-05:00Sloppy Joes<div class="headnote">
Be careful not to cook the meat beyond pink in
step 1; if you let it brown at this point it will end up dry and
crumbly. The meat will finish cooking once the liquid ingredients are
added. Serve, piled high on a bun, with your favorite pickles.</div>
<span class="block_header">Ingredients</span>
<span class="ingredient_block_header"></span>
<ul class="ingredients">
<li class="ingredient"><span class="amount" itemprop="amount">2</span> <span class="unit">tablespoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">vegetable oil</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit"></span> <span class="preInstructions"></span> <span class="item" itemprop="name">medium onion</span><span class="specialInstructions">, chopped fine</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/2</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9842">table salt</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">2</span> <span class="unit">cloves</span> <span class="preInstructions"></span> <span class="item" itemprop="name">garlic</span><span class="specialInstructions">, minced</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/2</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9893">chili powder</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">pound</span> <span class="preInstructions"></span> <span class="item" itemprop="name">85 percent lean ground beef</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount"> </span> <span class="unit"></span> <span class="preInstructions"></span> <span class="item" itemprop="name">Ground black pepper</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">brown sugar</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">tomato puree</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/2</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">ketchup</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/4</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">water</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/4</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/10047">hot pepper sauce</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">4</span> <span class="unit"></span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/10087">hamburger buns</a></span><span class="specialInstructions"></span></li>
</ul>
<span class="block_header instructions">Instructions</span>
<ul class="procedures">
<li class="procedure"><strong>1.</strong> Heat oil in large
skillet over medium-high heat until shimmering. Add onion and salt and
stir until coated with oil. Reduce heat to medium, cover, and cook,
stirring occasionally, until onion is soft, about 10 minutes (if onion
begins to burn after 5 minutes, reduce heat to low). Add garlic and
chili powder and cook, uncovered, stirring constantly, until fragrant,
about 30 seconds. Add beef and cook, breaking up meat with wooden spoon,
until just pink, about 3 minutes. </li>
<li class="procedure"><strong>2.</strong> Add 1/4 teaspoon
pepper, brown sugar, tomato puree, ketchup, water, and hot sauce. Simmer
until Sloppy Joe sauce is slightly thicker than ketchup, 8 to 10
minutes. Adjust seasonings. Spoon meat mixture onto hamburger buns and
serve.</li>
<li class="procedure"><b>Make Ahead</b></li>
<li class="procedure">If you find yourself with leftover Sloppy
Joes or just feel like making a double batch, the meat mixture freezes
well for up to one month. To return the meat mixture to its original
consistency, you may need to add a little water when it is reheated.</li>
</ul>~ Sara ~http://www.blogger.com/profile/07020935202255828865noreply@blogger.com0tag:blogger.com,1999:blog-6117691506243697970.post-41752969420262912632011-10-15T15:34:00.001-05:002011-10-15T15:34:24.736-05:00Wacky Cake<div class="headnote">
This moist cake gets even better when served with vanilla ice cream or a dollop of whipped cream.</div>
<span class="block_header">Ingredients</span>
<span class="ingredient_block_header"></span>
<ul class="ingredients">
<li class="ingredient"><span class="amount" itemprop="amount">1 1/2</span> <span class="unit">cups</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9804">all-purpose flour</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">3/4</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">sugar</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/4</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9942">natural cocoa powder</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">3/4</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">baking soda</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/2</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9842">table salt</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">5</span> <span class="unit">tablespoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">vegetable oil</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">tablespoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">distilled white vinegar</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">vanilla extract</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">water</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount"> </span> <span class="unit"></span> <span class="preInstructions"></span> <span class="item" itemprop="name">Confectioners' sugar</span><span class="specialInstructions"></span></li>
</ul>
<span class="block_header instructions">Instructions</span>
<ul class="procedures">
<li class="procedure">1. Adjust oven rack to middle position and heat oven to 350 degrees. Coat 8-inch-square baking pan with nonstick cooking spray.</li>
<li class="procedure">2. Whisk flour, sugar, cocoa, baking soda,
and salt together in pan. As shown in photo 1, make 1 large and 2 small
craters in dry ingredients. Add oil to large crater and vinegar and
vanilla separately to remaining small craters. Pour water into pan
(photo 2 below), and mix until just a few streaks of flour remain (photo
3 below). Immediately put pan in oven. </li>
<li class="procedure">3. Bake until toothpick inserted in center
of cake comes out with a few moist crumbs attached, about 30 minutes.
Cool in pan, then dust with confectioners’ sugar. (If tightly wrapped,
cake will keep for 3 days at room temperature.)</li>
</ul>~ Sara ~http://www.blogger.com/profile/07020935202255828865noreply@blogger.com0tag:blogger.com,1999:blog-6117691506243697970.post-44836266509947490032011-10-15T15:32:00.003-05:002011-10-15T15:32:44.546-05:00Crispy Potato Pancakes<div class="headnote">
At the supermarket, you can find frozen
shredded hash browns near the frozen french fries. Serve these crisp
pancakes with sour cream and/or applesauce.</div>
<span class="block_header">Ingredients</span>
<span class="ingredient_block_header"></span>
<ul class="ingredients">
<li class="ingredient"><span class="amount" itemprop="amount">2</span> <span class="unit">tablespoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">vegetable oil</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">5</span> <span class="unit">cups</span> <span class="preInstructions"></span> <span class="item" itemprop="name">frozen shredded hash-brown potatoes</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">4</span> <span class="unit">tablespoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">unsalted butter</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit"></span> <span class="preInstructions"></span> <span class="item" itemprop="name">large egg</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">2</span> <span class="unit"></span> <span class="preInstructions"></span> <span class="item" itemprop="name">scallions</span><span class="specialInstructions">, chopped fine</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">tablespoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">cornstarch</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/2</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9842">table salt</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/2</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">ground black pepper</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount"> </span> <span class="unit"></span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/10100">Cooking spray</a></span><span class="specialInstructions"></span></li>
</ul>
<span class="block_header instructions">Instructions</span>
<ul class="procedures">
<li class="procedure">1. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Coat rimmed baking sheet with vegetable oil.</li>
<li class="procedure">2. Place hash browns and butter in large
microwave-safe bowl. Cover tightly with plastic wrap and microwave on
high power until butter is melted and hash browns are defrosted, about 5
minutes. Remove plastic wrap, stir well, and let cool.</li>
<li class="procedure">3. Whisk egg, scallions, cornstarch, salt,
and pepper together in medium bowl until thoroughly combined. Add to
hash-brown mixture and stir until incorporated. Divide mixture into 10
equal-sized balls and set aside on large plate. </li>
<li class="procedure">4. Place oiled baking sheet in oven and
heat until oil is just beginning to smoke, about 6 minutes. Remove
baking sheet from oven and, working quickly, place potato balls on hot
baking sheet. Spray each ball with cooking spray, then press each one
into 1/2-inch-thick disk using metal spatula (spray back of spatula with
cooking spray if potato balls start to stick). Bake until potato
pancakes are golden brown on bottom, about 10 minutes. Flip pancakes
over, press down using metal spatula, and bake until crisp and golden
brown on second side, about 8 minutes more. Place pancakes on plate
lined with paper towels and let drain briefly. Serve.</li>
</ul>~ Sara ~http://www.blogger.com/profile/07020935202255828865noreply@blogger.com0tag:blogger.com,1999:blog-6117691506243697970.post-11399965899989001592011-10-15T15:29:00.003-05:002011-10-15T15:29:21.624-05:00Oven Fried Fish<div class="headnote">
Haddock, cod, or even thicker cuts of catfish work well in this recipe. If you have homemade cornbread on hand, use it.</div>
<span class="block_header">Ingredients</span>
<span class="ingredient_block_header"></span>
<ul class="ingredients">
<li class="ingredient"><span class="amount" itemprop="amount">2</span> <span class="unit">tablespoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">vegetable oil</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">6</span> <span class="unit">ounces</span> <span class="preInstructions"></span> <span class="item" itemprop="name">store-bought cornbread</span><span class="specialInstructions"> (one 3 1/2-inch square piece)</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">3</span> <span class="unit">slices</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/10062">hearty white sandwich bread</a></span><span class="specialInstructions">, quartered</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">2</span> <span class="unit">teaspoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">dry mustard</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">dried thyme</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/4</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">garlic powder</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/4</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">cayenne pepper</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">3</span> <span class="unit">tablespoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">unsalted butter</span><span class="specialInstructions">, melted</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/2</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9804">all-purpose flour</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">buttermilk</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">4</span> <span class="unit"></span> <span class="preInstructions"></span> <span class="item" itemprop="name">thick skinless whitefish fillets</span><span class="specialInstructions">, each 3/4 to 1 inch thick and 6 to 8 ounces</span></li>
<li class="ingredient"><span class="amount" itemprop="amount"> </span> <span class="unit"></span> <span class="preInstructions"></span> <span class="item" itemprop="name">Lemon wedges</span><span class="specialInstructions"></span></li>
</ul>
<span class="block_header instructions">Instructions</span>
<ul class="procedures">
<li class="procedure">1. Adjust oven rack to upper-middle
position and heat oven to 450 degrees. Pour oil onto rimmed baking sheet
and tilt to evenly distribute oil.</li>
<li class="procedure">2. Pulse cornbread in food processor to
coarse crumbs. Transfer crumbs to large bowl. Pulse bread to fine
crumbs. Transfer 1 1/2 cups bread crumbs to bowl with cornbread; discard
remaining bread crumbs. Toss crumbs with mustard, thyme, garlic powder,
cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Drizzle
butter over crumbs and toss until coated. </li>
<li class="procedure">3. Place flour in shallow baking dish and buttermilk in second shallow baking dish.</li>
<li class="procedure">4. Place oiled baking sheet in hot oven and
heat 10 minutes while preparing fish (don’t leave in oven for more than
10 minutes or oil will smoke). Pat fish dry with paper towels and
season with salt and pepper. Dip one fillet into flour, shake off
excess, coat well with buttermilk, then dredge in crumb mixture, using
hands to firmly pack crumbs onto all sides of fish. Transfer breaded
fillet to large plate and repeat with remaining fillets. </li>
<li class="procedure">5. Place breaded fish on preheated baking
sheet and bake until coating is crisp and fish is cooked through, 12 to
14 minutes. Serve with lemon wedges.</li>
</ul>~ Sara ~http://www.blogger.com/profile/07020935202255828865noreply@blogger.com0tag:blogger.com,1999:blog-6117691506243697970.post-64511999520528258062011-10-15T15:27:00.001-05:002011-10-15T15:27:26.505-05:00Boston Cream Cupcakes<div class="headnote">
Bake the cupcakes in a greased and floured
muffin tin rather than paper cupcake liners so the chocolate glaze can
run down the sides of the cooled cakes.</div>
<span class="block_header">Ingredients</span>
<span class="ingredient_block_header"><b>Pastry Cream</b></span>
<ul class="ingredients">
<li class="ingredient"><span class="amount" itemprop="amount">1 1/3</span> <span class="unit">cups</span> <span class="preInstructions"></span> <span class="item" itemprop="name">heavy cream</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">3</span> <span class="unit"></span> <span class="preInstructions"></span> <span class="item" itemprop="name">large egg yolks</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/3</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">sugar</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount"> </span> <span class="unit">Pinch</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9842">table salt</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">tablespoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">cornstarch</span><span class="specialInstructions"> plus 1 additional teaspoon</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">2</span> <span class="unit">tablespoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">cold unsalted butter</span><span class="specialInstructions">, cut into 2 pieces</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1 1/2</span> <span class="unit">teaspoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">vanilla extract</span><span class="specialInstructions"></span></li>
</ul>
<span class="ingredient_block_header"><b>Cupcakes</b></span>
<ul class="ingredients">
<li class="ingredient"><span class="amount" itemprop="amount">1 3/4</span> <span class="unit">cups</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9804">all-purpose flour</a></span><span class="specialInstructions">, plus additional for dusting muffin tin</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1 1/2</span> <span class="unit">teaspoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9931">baking powder</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">3/4</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9842">table salt</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">sugar</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">12</span> <span class="unit">tablespoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">unsalted butter</span><span class="specialInstructions"> (1 1/2 sticks), softened but still cool, cut into 12 pieces</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">3</span> <span class="unit"></span> <span class="preInstructions"></span> <span class="item" itemprop="name">large eggs</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">3/4</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">milk</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1 1/2</span> <span class="unit">teaspoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">vanilla extract</span><span class="specialInstructions"></span></li>
</ul>
<span class="ingredient_block_header"><b>Chocolate Glaze</b></span>
<ul class="ingredients">
<li class="ingredient"><span class="amount" itemprop="amount">3/4</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">heavy cream</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/4</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">light corn syrup</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">8</span> <span class="unit">ounces</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/11873">bittersweet chocolate</a></span><span class="specialInstructions">, chopped</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/2</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">vanilla extract</span><span class="specialInstructions"></span></li>
</ul>
<span class="block_header instructions">Instructions</span>
<ul class="procedures">
<li class="procedure">1.<b> For the pastry cream</b>: Heat cream
in medium saucepan over medium heat until simmering, stirring
occasionally. Meanwhile, whisk egg yolks, sugar, and salt together in
medium bowl. Add cornstarch and whisk until mixture is pale yellow and
thick, about 15 seconds. </li>
<li class="procedure">2. When cream reaches full simmer, slowly
whisk it into yolk mixture. Return mixture to saucepan and cook over
medium heat, whisking constantly, until thick and glossy, about 1 1/2
minutes. Off heat, whisk in butter and vanilla. Transfer pastry cream to
small bowl, press plastic wrap directly on surface, and refrigerate
until cold and set, at least 2 hours or up to 2 days.</li>
<li class="procedure">3. <b>For the cupcakes</b>: Adjust oven
rack to middle position and heat oven to 350 degrees. Spray muffin tin
with cooking spray, flour generously, and tap pan to remove excess
flour. </li>
<li class="procedure">4. With electric mixer on low speed,
combine flour, baking powder, salt, and sugar in large bowl. Add butter,
one piece at a time, and combine until mixture resembles coarse sand.
Add eggs, one at a time, and mix until combined. Add milk and vanilla,
increase speed to medium, and mix until light and fluffy and no lumps
remain, about 3 minutes. </li>
<li class="procedure">5. Fill muffin cups three-quarters full (do
not overfill). Bake until toothpick inserted in center of cupcake comes
out clean, 18 to 20 minutes. Cool cupcakes in pan 5 minutes, then
transfer them to rack to cool completely. </li>
<li class="procedure">6. <b>For the glaze</b>: Cook cream, corn
syrup, chocolate, and vanilla in small saucepan over medium heat,
stirring constantly, until smooth. Set glaze aside to cool and thicken
for 30 minutes.</li>
<li class="procedure">7. Prepare and fill cupcakes as shown in
photos 1 through 4. Refrigerate until just set, about 10 minutes.
(Cupcakes can be refrigerated for up to 2 days; bring to room
temperature before serving.)</li>
</ul>~ Sara ~http://www.blogger.com/profile/07020935202255828865noreply@blogger.com0tag:blogger.com,1999:blog-6117691506243697970.post-65023855404806096922011-10-15T15:25:00.001-05:002011-10-15T15:25:23.833-05:00Chocolate Oatmeal Cookies<div class="headnote">
This recipe easily doubles. Make sure to cool the baking sheets between batches.</div>
<span class="block_header">Ingredients</span>
<span class="ingredient_block_header"></span>
<ul class="ingredients">
<li class="ingredient"><span class="amount" itemprop="amount">1 3/4</span> <span class="unit">cups</span> <span class="preInstructions"></span> <span class="item" itemprop="name">old-fashioned oats</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9804">all-purpose flour</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">3/4</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9931">baking powder</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/2</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">baking soda</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/2</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9842">table salt</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">10</span> <span class="unit">tablespoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">unsalted butter</span><span class="specialInstructions">, softened but still cool</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">packed light brown sugar</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit"></span> <span class="preInstructions"></span> <span class="item" itemprop="name">large egg</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">vanilla extract</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">3</span> <span class="unit">ounces</span> <span class="preInstructions"></span> <span class="item" itemprop="name">milk chocolate</span><span class="specialInstructions">, melted and cooled</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">semisweet chocolate chips</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">pecans</span><span class="specialInstructions"> or walnuts, chopped</span></li>
</ul>
<span class="block_header instructions">Instructions</span>
<ul class="procedures">
<li class="procedure">1. Adjust oven racks to upper-middle and
lower-middle positions and heat oven to 350 degrees. Line 2 baking
sheets with parchment paper. Place 1 cup oats in food processor or
blender and process until well ground, about 30 seconds. Transfer to
large bowl and stir in flour, baking powder, baking soda, and salt.</li>
<li class="procedure">2. With electric mixer, beat butter and
brown sugar together on medium-high speed until well blended and lumps
are gone, about 1 minute. Scrape down sides of bowl. Add egg and vanilla
and beat until light and fluffy, about 30 seconds. Add melted chocolate
and beat until incorporated, about 20 seconds. Add flour mixture and
beat on low speed until just incorporated, about 15 seconds. Add
remaining 3/4 cup oats, chocolate chips, and nuts and beat on low speed
until evenly distributed, about 10 seconds. </li>
<li class="procedure">3. Roll 2 tablespoons of dough into balls
and space 2 inches apart on baking sheets. Bake, rotating and switching
position of pans halfway through baking time, until cookies are cracked
and set on top but look moist within cracks, 14 to 18 minutes. Cool
cookies on baking sheets on wire racks for 5 minutes, then transfer to
wire rack to cool completely. (Cookies can be stored in airtight
container for up to 5 days.)</li>
</ul>~ Sara ~http://www.blogger.com/profile/07020935202255828865noreply@blogger.com0tag:blogger.com,1999:blog-6117691506243697970.post-68519838222384240182011-10-15T14:54:00.001-05:002011-10-15T14:54:06.576-05:00Chocolate Blackout Cake<div class="headnote">
Be sure to give the pudding and the cake enough time to cool or you'll end up with runny pudding and gummy cake.</div>
<span class="block_header">Ingredients</span>
<span class="ingredient_block_header">Pudding</span>
<ul class="ingredients">
<li class="ingredient"><span class="amount" itemprop="amount">1 1/4</span> <span class="unit">cups</span> <span class="preInstructions"></span> <span class="item" itemprop="name">granulated sugar</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/4</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">cornstarch</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/2</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9842">table salt</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">2</span> <span class="unit">cups</span> <span class="preInstructions"></span> <span class="item" itemprop="name">half-and-half</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">whole milk</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">6</span> <span class="unit">ounces</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/11873">unsweetened chocolate</a></span><span class="specialInstructions">, chopped</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">2</span> <span class="unit">teaspoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">vanilla extract</span><span class="specialInstructions"></span></li>
</ul>
<span class="ingredient_block_header">Cake</span>
<ul class="ingredients">
<li class="ingredient"><span class="amount" itemprop="amount">8</span> <span class="unit">tablespoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">unsalted butter</span><span class="specialInstructions"> (1 stick), plus extra for greasing pans</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1 1/2</span> <span class="unit">cups</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9804">all-purpose flour</a></span><span class="specialInstructions">, plus extra for dusting pans</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">2</span> <span class="unit">teaspoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9931">baking powder</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/2</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">baking soda</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/2</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9842">salt</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">3/4</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9942">Dutch-processed cocoa powder</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/10045">brewed coffee</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">buttermilk</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">packed light brown sugar</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">granulated sugar</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">2</span> <span class="unit"></span> <span class="preInstructions"></span> <span class="item" itemprop="name">large eggs</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">vanilla extract</span><span class="specialInstructions"></span></li>
</ul>
<span class="block_header instructions">Instructions</span>
<ul class="procedures">
<li class="procedure"><b>1. For the pudding:</b> Whisk sugar,
cornstarch, salt, half-and-half, and milk in large saucepan. Set pan
over medium heat. Add chocolate and whisk constantly until chocolate
melts and mixture begins to bubble, 2 to 4 minutes. Stir in vanilla and
transfer pudding to large bowl. Place plastic wrap directly on surface
of pudding and refrigerate until cold, at least 4 hours or up to 1 day.</li>
<li class="procedure"><b>2. For the cake layers:</b> Adjust oven
rack to middle position and heat oven to 325 degrees. Butter and flour
two 8-inch cake pans. Whisk flour, baking powder, baking soda, and salt
in bowl.</li>
<li class="procedure"><b>3.</b> Melt butter in large saucepan
over medium heat. Stir in cocoa and cook until fragrant, about 1 minute.
Off heat, whisk in coffee, buttermilk, and sugars until dissolved.
Whisk in eggs and vanilla, then slowly whisk in flour mixture.</li>
<li class="procedure"><b>4.</b> Divide batter evenly between
prepared pans and bake until toothpick inserted in center comes out
clean, 30 to 35 minutes. Cool layers in pans 15 minutes, then invert
onto wire rack. Cool to room temperature, at least 1 hour.</li>
<li class="procedure"><b>5.</b> To assemble the cake: Cut each
cake in half horizontally. Crumble one cake layer into medium crumbs and
set aside. Place one cake layer on serving platter or cardboard round.
Spread 1 cup pudding over cake layer and top with another layer. Repeat
with 1 cup pudding and last cake layer. Spread remaining pudding evenly
over top and sides of cake. Sprinkle cake crumbs evenly over top and
sides of cake, pressing lightly to adhere crumbs. Serve. (Cake can be
refrigerated for up to 2 days.)</li>
</ul>~ Sara ~http://www.blogger.com/profile/07020935202255828865noreply@blogger.com0tag:blogger.com,1999:blog-6117691506243697970.post-15352011146068703872011-10-15T14:45:00.003-05:002011-10-15T14:45:31.389-05:00Short-Order Home Fries<div class="yield" itemprop="yeild">
Serves 4</div>
<div class="headnote">
Although we prefer the sweetness of Yukon
Gold potatoes, other medium-starch or waxy potatoes, such as all-purpose
or red-skinned potatoes, can be substituted. If you want to spice
things up, add a pinch of cayenne pepper.</div>
<span class="block_header">Ingredients</span>
<span class="ingredient_block_header"></span>
<ul class="ingredients">
<li class="ingredient"><span class="amount" itemprop="amount">1 1/2</span> <span class="unit">pounds</span> <span class="preInstructions"></span> <span class="item" itemprop="name">Yukon Gold potatoes</span><span class="specialInstructions"> (4 medium), scrubbed and cut into 3/4-inch pieces</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">4</span> <span class="unit">tablespoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">unsalted butter</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit"></span> <span class="preInstructions"></span> <span class="item" itemprop="name">onion</span><span class="specialInstructions">, chopped fine</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/2</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">garlic salt</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/2</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9842">table salt</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount"> </span> <span class="unit"></span> <span class="preInstructions"></span> <span class="item" itemprop="name">Ground black pepper</span><span class="specialInstructions"></span></li>
</ul>
<span class="block_header instructions">Instructions</span>
<ul class="procedures">
<li class="procedure">1. Arrange potatoes in large microwave-safe
bowl, top with 1 tablespoon butter, and cover tightly with plastic
wrap. Microwave on high until edges of potatoes begin to soften, 5 to 7
minutes, shaking bowl (without removing plastic) to redistribute
potatoes halfway through cooking. </li>
<li class="procedure">2. Meanwhile, melt 1 tablespoon butter in
large nonstick skillet over medium heat. Add onion and cook until
softened and golden brown, about 8 minutes. Transfer to small bowl.</li>
<li class="procedure">3. Melt remaining 2 tablespoons butter in
now-empty skillet over medium heat. Add potatoes and pack down with
spatula. Cook, without moving, until underside of potatoes is brown, 5
to 7 minutes. Turn potatoes, pack down again, and continue to cook until
well browned and crisp, 5 to 7 minutes. Reduce heat to medium-low and
continue cooking, stirring potatoes every few minutes, until crusty, 9
to 12 minutes. Stir in onion, garlic salt, salt, and pepper to taste.
Serve. </li>
</ul>~ Sara ~http://www.blogger.com/profile/07020935202255828865noreply@blogger.com0tag:blogger.com,1999:blog-6117691506243697970.post-20955421180834405892011-10-15T14:38:00.003-05:002011-10-15T14:38:33.464-05:00Ultimate Cinnamon Buns<div class="yield" itemprop="yeild">
Makes 8 Buns</div>
<div class="headnote">
In step 2, if after mixing for 10 minutes the
dough is still wet and sticky, add up to ¼ cup flour (a tablespoon at a
time) until the dough releases from the bowl. For smaller cinnamon
buns, cut the dough into 12 pieces in step 3.</div>
<span class="block_header">Ingredients</span>
<span class="ingredient_block_header">Dough</span>
<ul class="ingredients">
<li class="ingredient"><span class="amount" itemprop="amount">3/4</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">whole milk</span><span class="specialInstructions">, heated to 110 degrees</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">envelope (2 1/4 teaspoons)</span> <span class="preInstructions"></span> <span class="item" itemprop="name">instant or rapid-rise yeast</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">3</span> <span class="unit">large</span> <span class="preInstructions"></span> <span class="item" itemprop="name">eggs</span><span class="specialInstructions">, room temperature</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">4 1/4</span> <span class="unit">cups</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9804">all-purpose flour</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/2</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">cornstarch</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/2</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">granulated sugar</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1 1/2</span> <span class="unit">teaspoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9842">salt</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">12</span> <span class="unit">tablespoons (1 1/2 sticks)</span> <span class="preInstructions"></span> <span class="item" itemprop="name">unsalted butter</span><span class="specialInstructions">, cut into 12 pieces and softened</span></li>
</ul>
<span class="ingredient_block_header">Filling</span>
<ul class="ingredients">
<li class="ingredient"><span class="amount" itemprop="amount">1 1/2</span> <span class="unit">cups</span> <span class="preInstructions"></span> <span class="item" itemprop="name">packed light brown sugar</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1 1/2</span> <span class="unit">tablespoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">ground cinnamon</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/4</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9842">salt</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">4</span> <span class="unit">tablespoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">unsalted butter</span><span class="specialInstructions">, softened</span></li>
</ul>
<span class="ingredient_block_header">Glaze</span>
<ul class="ingredients">
<li class="ingredient"><span class="amount" itemprop="amount">4</span> <span class="unit">ounces</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9873">cream cheese</a></span><span class="specialInstructions">, softened</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">tablespoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">whole milk</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">vanilla extract</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1 1/2</span> <span class="unit">cups</span> <span class="preInstructions"></span> <span class="item" itemprop="name">confectioners' sugar</span><span class="specialInstructions"></span></li>
</ul>
<span class="block_header instructions">Instructions</span>
<ul class="procedures">
<li class="procedure">1. <strong>For the dough:</strong> Adjust
oven rack to middle position and heat oven to 200 degrees. When oven
reaches 200 degrees, shut off. Line 13- by 9-inch baking pan with foil,
allowing excess foil to hang over pan edges. Grease foil and medium
bowl. </li>
<li class="procedure">2. Whisk milk and yeast in liquid measuring
cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer
fitted with dough hook, mix flour, cornstarch, sugar, and salt until
combined. With mixer on low, add warm milk mixture in steady stream and
mix until dough comes together, about 1 minute. Increase speed to medium
and add butter, one piece at a time, until incorporated. Continue to
mix until dough is smooth and comes away from sides of bowl, about 10
minutes. Turn dough out onto clean surface and knead to form a smooth,
round ball. Transfer dough to prepared bowl, cover with plastic wrap,
and place in warm oven. Let rise until doubled in size, about 2 hours.</li>
<li class="procedure">3. <strong>For the filling:</strong>
Combine brown sugar, cinnamon, and salt in small bowl. Turn dough out
onto lightly floured surface. Following photos 1 and 2 in the related
step-by-step, roll dough into 18-inch square, spread with butter, and
sprinkle evenly with filling. Starting with the edge nearest you, roll
dough into tight cylinder, pinch lightly to seal seam, and, following
photo 3, cut into 8 pieces. Transfer pieces, cut-side up, to prepared
pan. Cover with plastic wrap and let rise in warm spot until doubled in
size, about 1 hour. </li>
<li class="procedure">4. <strong>For the glaze and to bake:</strong>
Heat oven to 350 degrees. Whisk cream cheese, milk, vanilla, and
confectioners’ sugar in medium bowl until smooth. Discard plastic wrap
and bake buns until deep golden brown and filling is melted, 35 to 40
minutes. Transfer to wire rack and top buns with ½ cup glaze; cool 30
minutes. Using foil overhang, lift buns from pan and top with remaining
glaze. Serve.</li>
<li class="procedure"><strong>Make Ahead:</strong> After
transferring pieces to prepared pan in step 3, buns can be covered with
plastic wrap and refrigerated for 24 hours. When ready to bake, let sit
at room temperature for 1 hour. Remove plastic wrap and continue with
step 4 as directed. </li>
</ul>~ Sara ~http://www.blogger.com/profile/07020935202255828865noreply@blogger.com0tag:blogger.com,1999:blog-6117691506243697970.post-12271824416256685732011-10-15T14:30:00.002-05:002011-10-15T14:30:47.021-05:00Hot Fudge Pudding Cake<div class="headnote">
Do not overbake this cake or the pudding sauce
will burn in the pan and the cake will be dry, not fudgy. Store
leftovers, covered with plastic, in the refrigerator. Reheat individual
servings in a microwave on high power until hot (about 1 minute).</div>
<span class="block_header">Ingredients</span>
<span class="ingredient_block_header"></span>
<ul class="ingredients">
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">sugar</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/2</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9942">Dutch-processed cocoa powder</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9804">all-purpose flour</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">2</span> <span class="unit">teaspoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9931">baking powder</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/4</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9842">salt</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/2</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">milk</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">4</span> <span class="unit">tablespoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">unsalted butter</span><span class="specialInstructions"> (1/2 stick), melted</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit"></span> <span class="preInstructions"></span> <span class="item" itemprop="name">large egg yolk</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">2</span> <span class="unit">teaspoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">vanilla extract</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/2</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">semisweet chocolate chips</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">boiling water</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount"> </span> <span class="unit"></span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/10011">Whipped cream</a></span><span class="specialInstructions"> or vanilla ice cream</span></li>
</ul>
<span class="block_header instructions">Instructions</span>
<ul class="procedures">
<li class="procedure">1. Adjust oven rack to middle position and
heat oven to 350 degrees. Spray 8-inch square glass or metal cake pan
with cooking spray. Whisk 1/2 cup sugar with 1/4 cup cocoa in small
bowl.</li>
<li class="procedure">2. Whisk flour, remaining 1/2 cup sugar,
remaining 1/4 cup cocoa, baking powder, and salt in large bowl. Whisk
milk, butter, egg yolk, and vanilla in medium bowl until smooth. Stir
milk mixture into flour mixture until just combined. Fold in chocolate
chips (batter will be stiff).</li>
<li class="procedure">3. Using rubber spatula, scrape batter into
prepared pan and spread into corners. Sprinkle reserved cocoa mixture
evenly over top. Gently pour boiling water over cocoa. Do not stir.</li>
<li class="procedure">4. Bake until top of cake looks cracked,
sauce is bubbling, and toothpick inserted into cakey area comes out with
moist crumbs attached (see photos), about 25 minutes. Cool on rack for
at least 10 minutes. To serve, scoop warm cake into individual serving
bowls and top with vanilla ice cream or whipped cream.</li>
<li class="procedure"><b>Baby Cakes</b>:<br />
Put a fancy spin
on this homey recipe by baking up individual pudding cakes. Spray eight
6-ounce ovenproof ramekins or coffee cups with cooking spray. Fill each
with 2 tablespoons batter. Top each with 1 1/2 tablespoons cocoa
mixture, followed by 2 tablespoons boiling water. Arrange cups on rimmed
baking sheet and bake until tops are just cracked, 20 to 25 minutes. </li>
</ul>~ Sara ~http://www.blogger.com/profile/07020935202255828865noreply@blogger.com0tag:blogger.com,1999:blog-6117691506243697970.post-8241740285084485502011-10-15T14:25:00.000-05:002011-10-15T14:25:06.815-05:00Crunchy Potato Wedges<div class="yield" itemprop="yeild">
Serves 6</div>
<div class="headnote">
If you don't have buttermilk, substitute 1
cup milk mixed with 1 tablespoon lemon juice. Let the mixture sit 15
minutes before using.</div>
<span class="block_header">Ingredients</span>
<span class="ingredient_block_header"></span>
<ul class="ingredients">
<li class="ingredient"><span class="amount" itemprop="amount">3</span> <span class="unit"></span> <span class="preInstructions"></span> <span class="item" itemprop="name">large russet potatoes</span><span class="specialInstructions"> (about 1 3/4 pounds), scrubbed and cut into 1/4-inch wedges</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">buttermilk</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/10074">dried oregano</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">garlic powder</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">2</span> <span class="unit">teaspoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">onion powder</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/2</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">cornstarch</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/2</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">ground black pepper</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/2</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">baking soda</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1 1/2</span> <span class="unit">cups</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9804">all-purpose flour</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/4</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">vegetable oil</span><span class="specialInstructions"> or peanut oil, plus 3 quarts for frying</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">4</span> <span class="unit">teaspoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9842">kosher salt</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">3/4</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">cayenne pepper</span><span class="specialInstructions"></span></li>
</ul>
<span class="block_header instructions">Instructions</span>
<ul class="procedures">
<li class="procedure">1. Combine salt, pepper, onion and garlic powders, cayenne, and oregano in small bowl. </li>
<li class="procedure">2. Toss potato wedges with 4 teaspoons
spice mixture and 1_4 cup oil in large microwave-safe bowl; cover
tightly with plastic wrap. Microwave on high until potatoes are tender
but not falling apart, 7 to 9 minutes, shaking bowl (without removing
plastic) to redistribute potatoes halfway through cooking. Slowly remove
plastic wrap from bowl (be careful of steam) and drain potatoes.
Arrange potatoes on rimmed baking sheet and cool until potatoes firm up,
about 10 minutes. (Potatoes can be held at room temperature for up to 2
hours.)</li>
<li class="procedure">3. Heat remaining 3 quarts oil in large
Dutch oven over high heat to 340 degrees. Meanwhile, combine flour and
cornstarch in medium bowl and whisk buttermilk and baking soda in large
bowl. Working in 2 batches, dredge potato wedges in flour mixture,
shaking off excess. Dip in buttermilk mixture, allowing excess to drip
back into bowl, then coat again in flour mixture. Shake off excess and
place on wire rack. (Potatoes can be coated up to 30 minutes in
advance.)</li>
<li class="procedure">4. When oil is ready, add half the coated
wedges and fry until deep golden brown, 4 to 6 minutes. Transfer wedges
to large bowl and toss with 1 teaspoon spice mixture. Drain wedges on
baking sheet lined with paper towels. Return oil to 340 degrees and
repeat with second batch of wedges. Serve with extra seasoning on side. </li>
<li class="procedure"><b>Make Ahead:</b> Our Crunchy Potato
Wedges freeze very well. Follow steps 1 through 4, frying each batch of
wedges until they are light golden brown, 2 to 3 minutes. Do not toss
with seasoning, and drain and cool potatoes completely on baking sheet
lined with paper towels. Freeze wedges on baking sheet until completely
frozen, about 2 hours, then transfer potatoes to zipper-lock storage bag
for up to 2 months. When ready to eat, heat 3 quarts oil to 340 degrees
and cook in 2 batches until deep golden brown, about 3 minutes. Toss
with seasonings, drain, and serve.</li>
</ul>~ Sara ~http://www.blogger.com/profile/07020935202255828865noreply@blogger.com0tag:blogger.com,1999:blog-6117691506243697970.post-43304624170422434992011-10-15T14:14:00.001-05:002011-10-15T14:14:06.957-05:00Lemon Pudding Cake<div class="headnote">
This dessert is best served warm or at room temperature the same day it is made. Scoop it out and serve in a bowl.</div>
<span class="block_header">Ingredients</span>
<span class="ingredient_block_header"></span>
<ul class="ingredients">
<li class="ingredient"><span class="amount" itemprop="amount">1/4</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9804">all-purpose flour</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">2</span> <span class="unit">teaspoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">cornstarch</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1 1/4</span> <span class="unit">cups</span> <span class="preInstructions"></span> <span class="item" itemprop="name">sugar</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">5</span> <span class="unit">tablespoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">unsalted butter</span><span class="specialInstructions">, softened</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">2</span> <span class="unit">tablespoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">grated zest</span><span class="specialInstructions"> and 1/2 cup juice from 4 lemons</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">5</span> <span class="unit"></span> <span class="preInstructions"></span> <span class="item" itemprop="name">large eggs</span><span class="specialInstructions">, separated</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1 1/4</span> <span class="unit">cups</span> <span class="preInstructions"></span> <span class="item" itemprop="name">whole milk</span><span class="specialInstructions">, room temperature</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">2</span> <span class="unit">quarts</span> <span class="preInstructions"></span> <span class="item" itemprop="name">boiling water</span><span class="specialInstructions"></span></li>
</ul>
<span class="block_header instructions">Instructions</span>
<ul class="procedures">
<li class="procedure">1. <strong>MIX BATTER</strong> Adjust oven
rack to lowest position and heat oven to 325 degrees. Grease 8-inch
square baking dish. Whisk flour and cornstarch in bowl. With electric
mixer on medium-high speed, beat 1/2 cup sugar, butter, and lemon zest
until light and fluffy, about 2 minutes. Beat in yolks, one at a time,
until incorporated. Reduce speed to medium-low. Add flour mixture and
mix until incorporated. Slowly add milk and lemon juice, mixing until
just combined. </li>
<li class="procedure">2. <strong>BEAT EGG WHITES</strong> Using
clean bowl and whisk attachment, beat egg whites on medium-high speed
until soft peaks form, about 2 minutes. With mixer running, slowly add
remaining sugar until whites are firm and glossy, about 1 minute. Whisk
one-third of whites into batter, then gently fold in remaining whites,
one scoop at a time, until well combined. </li>
<li class="procedure">3. <strong>BAKE</strong> Place kitchen
towel in bottom of roasting pan and arrange prepared baking dish on
towel. Spoon batter into prepared dish. Carefully place pan on oven
rack and pour boiling water into pan until water comes halfway up the
sides of baking dish. Bake until surface is golden brown and edges are
set (center should jiggle slightly when gently shaken), about 60
minutes. Transfer to wire rack and let cool at least 1 hour. Serve. </li>
</ul>~ Sara ~http://www.blogger.com/profile/07020935202255828865noreply@blogger.com0tag:blogger.com,1999:blog-6117691506243697970.post-82567766487461910692011-10-15T13:55:00.000-05:002011-10-15T13:56:15.788-05:00Monkey Bread<div class="yield" itemprop="yeild">
Serves 6 to 8</div>
<div class="headnote">
The dough should be sticky, but if you find
that it's too wet and not coming together in the mixer, add 2
tablespoons more flour and mix until the dough forms a cohesive mass.
Make sure to use light brown sugar in the sugar mix; dark brown sugar
has a stronger molasses flavor that can be overwhelming. After baking,
don't let the bread cool in the pan for more than 5 minutes or it will
stick to the pan and come out in pieces. Monkey Bread is at its best
when served warm.</div>
<span class="block_header">Ingredients</span>
<span class="ingredient_block_header">For the Dough</span>
<ul class="ingredients">
<li class="ingredient"><span class="amount" itemprop="amount">2</span> <span class="unit">tablespoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">unsalted butter</span><span class="specialInstructions">, softened, plus 2 tablespoons melted</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">warm milk</span><span class="specialInstructions"> (about 110 degrees)</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/3</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">warm water</span><span class="specialInstructions"> (about 110 degrees)</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/4</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">granulated sugar</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit"></span> <span class="preInstructions"></span> <span class="item" itemprop="name">package rapid-rise yeast</span><span class="specialInstructions"> or instant yeast</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">3 1/4</span> <span class="unit">cups</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9804">all-purpose flour</a></span><span class="specialInstructions">, plus extra for work surface</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">2</span> <span class="unit">teaspoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9842">table salt</a></span><span class="specialInstructions"></span></li>
</ul>
<span class="ingredient_block_header">For the Brown Sugar Coating</span>
<ul class="ingredients">
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">packed light brown sugar</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">2</span> <span class="unit">teaspoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">ground cinnamon</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">8</span> <span class="unit">tablespoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">unsalted butter</span><span class="specialInstructions"> (1 stick), melted</span></li>
</ul>
<span class="ingredient_block_header">For the Glaze</span>
<ul class="ingredients">
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">confectioners' sugar</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">2</span> <span class="unit">tablespoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">milk</span><span class="specialInstructions"></span></li>
</ul>
<span class="block_header instructions">Instructions</span>
<ul class="procedures">
<li class="procedure"><b>For the Dough</b>:</li>
<li class="procedure">1. Adjust oven rack to medium-low position
and heat oven to 200 degrees. When oven reaches 200 degrees, turn it
off. Butter Bundt pan with 2 tablespoons softened butter. Set aside.</li>
<li class="procedure">2. In large measuring cup, mix together
milk, water, melted butter, sugar, and yeast. Mix flour and salt in
standing mixer fitted with dough hook, (see below for making Monkey
Bread without a mixer). Turn machine to low and slowly add milk mixture.
After dough comes together, increase speed to medium and mix until
dough is shiny and smooth, 6 to 7 minutes. Turn dough onto lightly
floured counter and knead briefly to form smooth, round ball. Coat large
bowl with nonstick cooking spray. Place dough in bowl and coat surface
of dough with cooking spray. Cover bowl with plastic wrap and place in
warm oven until dough doubles in size, 50 to 60 minutes. </li>
<li class="procedure"><b>For the Sugar Coating</b>:</li>
<li class="procedure">3. While dough is rising, mix brown sugar and cinnamon together in bowl. Place melted butter in second bowl. Set aside.</li>
<li class="procedure"><b>To Form the Bread</b>:</li>
<li class="procedure">4. Gently remove dough from bowl, and pat
into rough 8-inch square. Using bench scraper or knife, cut dough into
64 pieces. (See photos 1 and 2 on page 9.)</li>
<li class="procedure">5. Following photo 3 on page 9, roll each
dough piece into a ball. Working one at a time, dip balls in melted
butter, allowing excess butter to drip back into bowl. Roll in brown
sugar mixture, then, following photo 4 on page 9, layer balls in Bundt
pan, staggering seams where dough balls meet as you build layers.</li>
<li class="procedure">6. Cover Bundt pan tightly with plastic
wrap and place in turned-off oven until dough balls are puffy and have
risen 1 to 2 inches from top of pan, 50 to 70 minutes. </li>
<li class="procedure">7. Remove pan from oven and heat oven to
350 degrees. Unwrap pan and bake until top is deep brown and caramel
begins to bubble around edges, 30 to 35 minutes. Cool in pan for 5
minutes, then turn out on platter and allow to cool slightly, about 10
minutes. </li>
<li class="procedure"><b>For the glaze</b>:</li>
<li class="procedure">8. While bread cools, whisk confectioners'
sugar and milk in small bowl until lumps are gone. Using whisk, drizzle
glaze over warm monkey bread, letting it run over top and sides of
bread. Serve warm.</li>
<li class="procedure"><b>Monkey Bread Without a Mixer</b>:<br />
In
step 2, mix flour and salt in large bowl. Make well in flour, then add
milk mixture to well. Using wooden spoon, stir until dough becomes
shaggy and is difficult to stir. Turn out onto lightly floured work
surface and begin to knead, incorporating shaggy scraps back into dough.
Knead until dough is smooth and satiny, about 10 minutes. Shape into
taut ball and proceed as directed.</li>
</ul>~ Sara ~http://www.blogger.com/profile/07020935202255828865noreply@blogger.com0tag:blogger.com,1999:blog-6117691506243697970.post-47692490655149256592011-10-15T13:51:00.003-05:002011-10-15T13:51:48.552-05:00Lemon Icebox Cheesecake<div class="yield" itemprop="yeild">
Serves 12 to 16</div>
<div class="headnote">
Let the dissolved gelatin mixture cool down
for a few minutes, or the gelatin will seize when combined with the
filling. We tested our cheesecake with several store brands of lemon
sandwich cookies; all worked well.</div>
<span class="block_header">Ingredients</span>
<span class="ingredient_block_header">CRUST</span>
<ul class="ingredients">
<li class="ingredient"><span class="amount" itemprop="amount">10</span> <span class="unit"></span> <span class="preInstructions"></span> <span class="item" itemprop="name">lemon sandwich cookies</span><span class="specialInstructions">, broken into pieces (about 1 1/4 cups)</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">2</span> <span class="unit">tablespoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">unsalted butter</span><span class="specialInstructions">, melted</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">grated lemon zest</span><span class="specialInstructions"></span></li>
</ul>
<span class="ingredient_block_header">CURD</span>
<ul class="ingredients">
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">large</span> <span class="preInstructions"></span> <span class="item" itemprop="name">egg</span><span class="specialInstructions"> plus 1 egg yolk</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/4</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">sugar</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount"> </span> <span class="unit">Pinch</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9842">salt</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">2</span> <span class="unit">tablespoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">lemon juice</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">tablespoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">unsalted butter</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">tablespoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">heavy cream</span><span class="specialInstructions"></span></li>
</ul>
<span class="ingredient_block_header">FILLING</span>
<ul class="ingredients">
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">envelope (2 3/4 teaspoons)</span> <span class="preInstructions"></span> <span class="item" itemprop="name">unflavored gelatin</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/4</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">lemon juice</span><span class="specialInstructions"> from 2 lemons</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1 1/2</span> <span class="unit">pounds</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9873">cream cheese</a></span><span class="specialInstructions">, cut into 1-inch pieces and softened</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">3/4</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">sugar</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount"> </span> <span class="unit">Pinch</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9842">salt</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1 1/4</span> <span class="unit">cups</span> <span class="preInstructions"></span> <span class="item" itemprop="name">heavy cream</span><span class="specialInstructions">, room temperature</span></li>
</ul>
<span class="block_header instructions">Instructions</span>
<ul class="procedures">
<li class="procedure"><strong>1. MAKE CRUST</strong> Adjust oven
rack to middle position and heat oven to 350 degrees. Process cookies in
food processor until finely ground. Add butter and zest and pulse until
combined. Press mixture into bottom of 9-inch springform pan. Bake
until lightly browned and set, about 10 minutes. Cool completely on wire
rack, at least 30 minutes.</li>
<li class="procedure"><strong>2. MAKE CURD</strong> While crust
is cooling, whisk egg, egg yolk, sugar, and salt together in small
saucepan. Add lemon juice and cook over medium-low heat, stirring
constantly, until thick and puddinglike, about 3 minutes. Remove from
heat and stir in butter and cream. Press through fine-mesh strainer into
small bowl and refrigerate until needed. </li>
<li class="procedure"><strong>3. SOFTEN GELATIN</strong> Combine
lemon juice and gelatin in small bowl and let stand until gelatin
softens, about 5 minutes. Microwave until mixture is bubbling around
edges and gelatin dissolves, about 30 seconds. Set aside. </li>
<li class="procedure"><strong>4. MAKE FILLING</strong> With
electric mixer on medium speed, beat cream cheese, sugar, and salt until
smooth and creamy, scraping down sides of bowl, about 2 minutes. Slowly
add cream and beat until light and fluffy, about 2 minutes. Add gelatin
mixture and ¼ cup curd, increase speed to medium-high, and beat until
smooth and airy, about 3 minutes.</li>
<li class="procedure"><strong>5. CHILL CHEESECAKE</strong> Pour
filling into cooled crust and smooth top. Following photos, pour thin
lines of remaining curd on top of cake and lightly drag paring knife or
skewer through lines to create marbled appearance. Refrigerate until
set, at least 6 hours. Remove sides of pan. Serve. (Cheesecake can be
covered in plastic wrap and refrigerated for up to 3 days.)</li>
</ul>~ Sara ~http://www.blogger.com/profile/07020935202255828865noreply@blogger.com0tag:blogger.com,1999:blog-6117691506243697970.post-60304663161509850912011-10-15T13:50:00.000-05:002011-10-15T13:50:26.048-05:00Macaroni and Cheese with Tomatoes<div class="yield" itemprop="yeild">
Serves 8 to 10</div>
<div class="headnote">
Let the finished dish rest for 10 to 15
minutes before you serve it; otherwise it will be soupy. Barilla is our
favorite brand of elbow macaroni.</div>
<span class="block_header">Ingredients</span>
<span class="ingredient_block_header"></span>
<ul class="ingredients">
<li class="ingredient"><span class="amount" itemprop="amount"> </span> <span class="unit"></span> <span class="preInstructions"></span> <span class="item" itemprop="name">Salt and pepper</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">pound</span> <span class="preInstructions"></span> <span class="item" itemprop="name">elbow macaroni</span><span class="specialInstructions"> (see note)</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">(28-ounce) can</span> <span class="preInstructions"></span> <span class="item" itemprop="name">petite diced tomatoes</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">6</span> <span class="unit">tablespoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">unsalted butter</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/2</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9804">all-purpose flour</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/4</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">cayenne pepper</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">4</span> <span class="unit">cups</span> <span class="preInstructions"></span> <span class="item" itemprop="name">half-and-half</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9993">low-sodium chicken broth</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">4</span> <span class="unit">cups</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9840">shredded mild cheddar cheese</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">2</span> <span class="unit">cups</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/11693">shredded sharp cheddar cheese</a></span><span class="specialInstructions"></span></li>
</ul>
<span class="block_header instructions">Instructions</span>
<ul class="procedures">
<li class="procedure"><strong>1. COOK MACARONI</strong> Adjust
oven to middle position and heat oven to 400 degrees. Bring 4 quarts
water to boil in large Dutch oven over high heat. Stir in 1 tablespoon
salt and macaroni and cook until just al dente, about 6 minutes. Drain
pasta and return to pot. Pour diced tomatoes with their juices over
pasta and stir to coat. Cook over medium-high heat, stirring
occasionally, until most of liquid is absorbed, about 5 minutes. Set
aside.</li>
<li class="procedure"><strong>2. MAKE SAUCE</strong> Meanwhile,
melt butter in medium saucepan over medium heat until foaming. Stir in
flour and cayenne and cook until golden, about 1 minute. Slowly whisk in
half-and-half and broth until smooth. Bring to boil, reduce heat to
medium, and simmer, stirring occasionally, until mixture is slightly
thickened, about 15 minutes. Off heat, whisk in cheeses, 1 teaspoon
salt, and 1 teaspoon pepper until cheeses melt. Pour sauce over macaroni
and stir to combine.</li>
<li class="procedure"><strong>3. BAKE MACARONI AND CHEESE</strong>
Scrape mixture into 13 by 9-inch baking dish set in rimmed baking sheet
and bake until top begins to brown, 15 to 20 minutes. Let sit for 10 to
15 minutes before serving.</li>
<li class="procedure"><strong>MAKE AHEAD:</strong> Macaroni and
cheese can be made in advance through step 2. Scrape mixture into 13 by
9-inch baking dish, cool, lay plastic wrap directly on surface of pasta,
and refrigerate for up to 2 days. When ready to bake, remove plastic
wrap, cover with foil, and bake for 30 minutes. Uncover and bake until
top is golden brown, about 15 minutes. Let sit for 10 to 15 minutes
before serving.</li>
</ul>~ Sara ~http://www.blogger.com/profile/07020935202255828865noreply@blogger.com0tag:blogger.com,1999:blog-6117691506243697970.post-7200261064615030812011-10-15T13:39:00.003-05:002011-10-15T13:39:59.555-05:00Cat Head Biscuits<div class="yield" itemprop="yeild">
Serves 6</div>
<div class="headnote">
If you don't have buttermilk on hand, make
clabbered milk by whisking 1 tablespoon lemon juice into 1 1/4 cups milk
and letting it stand until slightly thickened, about 10 minutes. The
recipe will also work with 3 cups White Lily flour in place of both the
all-purpose and cake flours.</div>
<span class="block_header">Ingredients</span>
<span class="ingredient_block_header"></span>
<ul class="ingredients">
<li class="ingredient"><span class="amount" itemprop="amount">1 1/2</span> <span class="unit">cups</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9804">all-purpose flour</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1 1/2</span> <span class="unit">cups</span> <span class="preInstructions"></span> <span class="item" itemprop="name">cake flour</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">tablespoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9931">baking powder</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/2</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">baking soda</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9842">salt</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">8</span> <span class="unit">tablespoons (1 stick)</span> <span class="preInstructions"></span> <span class="item" itemprop="name">unsalted butter</span><span class="specialInstructions">, cut into 1/2-inch pieces and softened</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">4</span> <span class="unit">tablespoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">vegetable shortening</span><span class="specialInstructions">, cut into 1/2-inch pieces</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1 1/4</span> <span class="unit">cups</span> <span class="preInstructions"></span> <span class="item" itemprop="name">buttermilk</span><span class="specialInstructions"> (see note)</span></li>
</ul>
<span class="block_header instructions">Instructions</span>
<ul class="procedures">
<li class="procedure"><strong>1. MIX DOUGH</strong> Adjust oven
rack to upper-middle position and heat oven to 425 degrees. Grease
9-inch cake pan. Combine flours, baking powder, baking soda, and salt in
large bowl. Rub butter and shortening into flour mixture until mixture
resembles coarse meal. Stir in buttermilk until combined.</li>
<li class="procedure"><strong>2. PORTION BISCUITS</strong>
Following the instructions at left, use greased 1/2-cup measure or large
spring-loaded ice cream scoop to transfer 6 heaping portions of dough
into prepared pan, placing 5 around pan's perimeter and 1 in center.</li>
<li class="procedure"><strong>3. BAKE BISCUITS</strong> Bake
until puffed and golden brown, 20 to 25 minutes. Cool in pan for 10
minutes, then transfer to wire rack. Serve. (Biscuits can be stored in
airtight container at room temperature for 2 days.)</li>
</ul>~ Sara ~http://www.blogger.com/profile/07020935202255828865noreply@blogger.com0tag:blogger.com,1999:blog-6117691506243697970.post-65983711230938381842011-10-15T13:26:00.003-05:002011-10-15T13:26:38.933-05:00Skillet Goulash<div class="yield" itemprop="yeild">
Serves 4</div>
<div class="headnote">
Be sure to trim the steaks of all visible fat before cooking. Use sweet paprika, not the hot or smoked varieties, in this
recipe.</div>
<span class="block_header">Ingredients</span>
<span class="ingredient_block_header"></span>
<ul class="ingredients">
<li class="ingredient"><span class="amount" itemprop="amount">2</span> <span class="unit"></span> <span class="preInstructions"></span> <span class="item" itemprop="name">strip steaks</span><span class="specialInstructions">, about 1 inch thick, trimmed of fat</span></li>
<li class="ingredient"><span class="amount" itemprop="amount"> </span> <span class="unit"></span> <span class="preInstructions"></span> <span class="item" itemprop="name">Salt and pepper</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">3</span> <span class="unit">tablespoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">vegetable oil</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit"></span> <span class="preInstructions"></span> <span class="item" itemprop="name">onion</span><span class="specialInstructions">, halved and sliced thin</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit"></span> <span class="preInstructions"></span> <span class="item" itemprop="name">red bell pepper</span><span class="specialInstructions">, seeded and chopped fine</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/4</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">paprika</span><span class="specialInstructions"> (see note)</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">tablespoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">tomato paste</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">4</span> <span class="unit">cups</span> <span class="preInstructions"></span> <span class="item" itemprop="name">low-sodium beef broth</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/2</span> <span class="unit">pound</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9851">wide egg noodles</a></span><span class="specialInstructions"> (about 4 cups)</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">2/3</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">sour cream</span><span class="specialInstructions"></span></li>
</ul>
<span class="block_header instructions">Instructions</span>
<ul class="procedures">
<li class="procedure">1. Pat steaks dry with paper towels and
season with salt and pepper. Heat 1 tablespoon oil in large nonstick
skillet until just smoking. Cook steaks until well browned, 3 to 5
minutes per side. Transfer to plate and tent with foil.</li>
<li class="procedure">2. Heat remaining oil in empty skillet over
medium heat until shimmering. Cook onion and bell pepper until
softened, about 5 minutes. Stir in paprika and tomato paste and cook
until fragrant, about 30 seconds. Stir in broth and noodles and cook
covered, stirring occasionally, until noodles are tender, about 8
minutes. Remove from heat, cover, and keep warm.</li>
<li class="procedure">3. Cut steaks in half lengthwise, then cut
into thin slices. Stir sour cream and sliced steak, along with any
accumulated juices, into pan. Season with salt and pepper. Serve.</li>
</ul>~ Sara ~http://www.blogger.com/profile/07020935202255828865noreply@blogger.com0tag:blogger.com,1999:blog-6117691506243697970.post-18833778654976612572011-10-15T13:24:00.000-05:002011-10-15T13:24:11.116-05:00Chapel Squares<div class="yield" itemprop="yeild">
Makes 24 squares</div>
<div class="headnote">
You’ll need an 18 by 13-inch rimmed nonstick baking sheet. Use almond paste, not marzipan (which is sweeter and smoother).</div>
<span class="block_header">Ingredients</span>
<span class="ingredient_block_header">Crust</span>
<ul class="ingredients">
<li class="ingredient"><span class="amount" itemprop="amount">1/2</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">whole milk</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">2</span> <span class="unit">large</span> <span class="preInstructions"></span> <span class="item" itemprop="name">eggs</span><span class="specialInstructions">, separated, whites beaten lightly</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">2 1/2</span> <span class="unit">cups</span> <span class="preInstructions">(12 1/2 ounces)</span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9804">all-purpose flour</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">2</span> <span class="unit">tablespoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">granulated sugar</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/2</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9842">salt</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">11</span> <span class="unit">tablespoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">vegetable shortening</span><span class="specialInstructions">, cut into 1/2-inch pieces and chilled</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">5</span> <span class="unit">tablespoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">unsalted butter</span><span class="specialInstructions">, cut into 1/4-inch pieces chilled</span></li>
</ul>
<span class="ingredient_block_header">Filling</span>
<ul class="ingredients">
<li class="ingredient"><span class="amount" itemprop="amount">3/4</span> <span class="unit">cup</span> <span class="preInstructions">dried</span> <span class="item" itemprop="name">sour cherries</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">4</span> <span class="unit">teaspoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">water</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1 3/4</span> <span class="unit">pounds</span> <span class="preInstructions">Haralson or Granny Smith</span> <span class="item" itemprop="name">apples</span><span class="specialInstructions">, peeled, cored, and sliced thin (about 4 apples)</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">12</span> <span class="unit">ounces</span> <span class="preInstructions">Fireside or Golden Delicious</span> <span class="item" itemprop="name">apples</span><span class="specialInstructions">, peeled, cored, and sliced thin (about 2 apples)</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">2/3</span> <span class="unit">cup</span> <span class="preInstructions">(4 2/3 ounces)</span> <span class="item" itemprop="name">granulated sugar</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/2</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">ground cinnamon</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/8</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9842">salt</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">4</span> <span class="unit">ounces</span> <span class="preInstructions"></span> <span class="item" itemprop="name">almond paste</span><span class="specialInstructions">, cut into 1/4-inch pieces</span></li>
</ul>
<span class="ingredient_block_header">Glaze</span>
<ul class="ingredients">
<li class="ingredient"><span class="amount" itemprop="amount">1 1/4</span> <span class="unit">cups</span> <span class="preInstructions">(5 ounces)</span> <span class="item" itemprop="name">confectioners' sugar</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">3</span> <span class="unit">tablespoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">whole milk</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1/4</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">almond extract</span><span class="specialInstructions"></span></li>
</ul>
<span class="block_header instructions">Instructions</span>
<ul class="procedures">
<li class="procedure"><strong>1. FOR THE CRUST:</strong> Whisk milk
and egg yolks together. Pulse flour, sugar, and salt in food processor
until combined, about 3 pulses. Add shortening and pulse until mixture
resembles coarse cornmeal, about 10 pulses. Add butter and pulse until
mixture resembles coarse crumbs, about 10 pulses. Transfer mixture to
large bowl.</li>
<li class="procedure"><strong>2.</strong> Pour milk mixture over
flour mixture and combine, using rubber spatula to press dough firmly
until it comes together. Transfer dough to clean counter and divide into
2 equal pieces. Place each piece of dough on sheet of plastic wrap and
flatten into 4-inch square. Wrap tightly and refrigerate for 1 hour.</li>
<li class="procedure"><strong>3. FOR THE FILLING:</strong> Adjust
oven rack to lowest position and heat oven to 400 degrees. Microwave
cherries and water in covered bowl until steaming, about 1 minute. Let
sit until cherries have softened and cooled to room temperature, about
30 minutes. Combine softened cherry mixture, apples, sugar, cinnamon,
and salt in large bowl; set aside.</li>
<li class="procedure"><strong>4.</strong> Let dough soften at room
temperature for 10 minutes. Roll 1 dough square between 2 large sheets
of parchment paper into 19 by 14-inch rectangle. Remove top piece of
parchment. Loosely roll dough around rolling pin, then unroll dough over
18 by 13-inch rimmed baking sheet. Gently fit dough into sheet and up
the sides and sprinkle with almond paste. Drain apple mixture
thoroughly, then spread over dough-lined sheet. Cover with plastic and
refrigerate until needed.</li>
<li class="procedure"><strong>5.</strong> Roll remaining 1 dough
square between 2 large sheets of parchment into 19 by 14-inch rectangle.
Remove top piece of parchment. Loosely roll dough around rolling pin,
then unroll it over filling. Trim and fold edges of dough together.
Crimp, using fork.</li>
<li class="procedure"><strong>6.</strong> Cut 1-inch slits in top
crust at 2-inch intervals, then brush with egg whites. Bake bars for 10
minutes, then reduce oven temperature to 350 degrees and continue to
bake until juices are bubbling and crust is golden brown, 40 to 45
minutes, rotating sheet halfway through baking. Let bars cool in sheet
on wire rack for 30 minutes.</li>
<li class="procedure"><strong>7. FOR THE GLAZE:</strong> Whisk
sugar, milk, and almond extract together in bowl until smooth. Drizzle
glaze over bars and let cool until filling has set, about 2 hours. Cut
into squares. Serve.</li>
</ul>~ Sara ~http://www.blogger.com/profile/07020935202255828865noreply@blogger.com0tag:blogger.com,1999:blog-6117691506243697970.post-86788262521233345622011-10-15T13:19:00.003-05:002011-10-15T13:19:45.409-05:00Losta Tots<div class="headnote">
If your food processor has a capacity of less
than 11 cups, you’ll need to process the potatoes in two batches. If any
large pieces of potato remain after processing, chop them coarsely by
hand. To make handling the uncooked tots easier, use a wet knife blade
and wet hands.</div>
<span class="block_header">Ingredients</span>
<span class="ingredient_block_header"></span>
<ul class="ingredients">
<li class="ingredient"><span class="amount" itemprop="amount">4 1/2</span> <span class="unit">teaspoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9842">salt</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">5</span> <span class="unit">pounds</span> <span class="preInstructions"></span> <span class="item" itemprop="name">russet potatoes</span><span class="specialInstructions">, peeled and cut into 1 1/2-inch pieces</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">3</span> <span class="unit">tablespoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/9804">all-purpose flour</a></span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">teaspoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">pepper</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">4</span> <span class="unit">cups</span> <span class="preInstructions"></span> <span class="item" itemprop="name">peanut oil</span><span class="specialInstructions"> or vegetable oil</span></li>
</ul>
<span class="block_header instructions">Instructions</span>
<ul class="procedures">
<li class="procedure"><strong>1.</strong> Whisk 2 cups water and
salt together in bowl until salt dissolves. Working in two batches,
pulse potatoes and salt water in food processor until coarsely ground,
10 to 12 pulses, stirring occasionally. Drain mixture in fine-mesh
strainer, pressing potatoes with rubber spatula until dry (liquid should
measure about 1½ cups for each batch); discard liquid. Transfer both
batches of potatoes to bowl and microwave, uncovered, until dry and
sticky, 12 to 14 minutes, stirring halfway through cooking.
</li>
<li class="procedure"><strong>2.</strong> Stir flour and pepper into
potatoes. Spread potato mixture into thin layer over large sheet of
aluminum foil and let cool for 10 minutes. Push potatoes to center of
foil and place foil and potatoes in 13 by 9-inch baking pan. Push foil
into corners and up sides of pan, smoothing it flush to pan. Press
potato mixture tightly and evenly into pan. Freeze, uncovered, until
firm, about 30 minutes.
</li>
<li class="procedure"><strong>3.</strong> Meanwhile, adjust oven
rack to middle position and heat oven to 200 degrees. Heat oil in Dutch
oven over high heat until 375 degrees. Using foil overhang, lift
potatoes from pan, cut the potato rectangle in half crosswise, and then
cut each half into 1 1/4 by 1-inch pieces (6 cuts in 1 direction and 8
in other). Fry a quarter of the potato tots, until golden brown and
crisp, 5 to 7 minutes, stirring occasionally once they begin to brown.
Drain on wire rack set in rimmed baking sheet and place in oven. Bring
oil back to 375 degrees and repeat three more times with remaining
potato tots. Serve.
</li>
<li class="procedure"><strong>Make Ahead</strong>: Cool fried potato
tots, transfer to zipper-lock bag, and freeze for up to 1 month. To
serve, adjust oven rack to middle position and heat oven to 400 degrees.
Place potato tots on rimmed baking sheet and bake until heated through,
12 to 15 minutes. </li>
</ul>~ Sara ~http://www.blogger.com/profile/07020935202255828865noreply@blogger.com0tag:blogger.com,1999:blog-6117691506243697970.post-34409367007747374192011-10-15T13:13:00.000-05:002011-10-15T13:13:08.753-05:00French Silk Chocolate Pie<div class="headnote">
You will need a fully baked pie shell for this
recipe. Use your favorite pie dough or use our No-Fear Pie Crust recipe
(related). Serve with lightly sweetened whipped cream.</div>
<span class="block_header">Ingredients</span>
<span class="ingredient_block_header"></span>
<ul class="ingredients">
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">heavy cream</span><span class="specialInstructions">, chilled</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">3</span> <span class="unit">large</span> <span class="preInstructions"></span> <span class="item" itemprop="name">eggs</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">3/4</span> <span class="unit">cup</span> <span class="preInstructions"></span> <span class="item" itemprop="name">sugar</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">2</span> <span class="unit">tablespoons</span> <span class="preInstructions"></span> <span class="item" itemprop="name">water</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">8</span> <span class="unit">ounces</span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/11873">bittersweet chocolate</a></span><span class="specialInstructions">, melted and cooled</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit">tablespoon</span> <span class="preInstructions"></span> <span class="item" itemprop="name">vanilla extract</span><span class="specialInstructions"></span></li>
<li class="ingredient"><span class="amount" itemprop="amount">8</span> <span class="unit">tablespoons (1 stick)</span> <span class="preInstructions"></span> <span class="item" itemprop="name">unsalted butter</span><span class="specialInstructions">, cut into 1/2-inch pieces and softened</span></li>
<li class="ingredient"><span class="amount" itemprop="amount">1</span> <span class="unit"></span> <span class="preInstructions"></span> <span class="item" itemprop="name"><a href="http://www.cookscountry.com/taste-tests/ingredient/10058">(9-inch) pie shell</a></span><span class="specialInstructions">, baked and cooled (see note)</span></li>
</ul>
<span class="block_header instructions">Instructions</span>
<ul class="procedures">
<li class="procedure"><strong>1. Whip cream:</strong> With
electric mixer on medium-high speed, whip cream to stiff peaks, 2 to 3
minutes. Transfer whipped cream to small bowl and refrigerate.</li>
<li class="procedure"><strong>2. Beat eggs:</strong> Combine
eggs, sugar, and water in large heatproof bowl set over medium saucepan
filled with ½ inch barely simmering water (don’t let bowl touch water).
With electric mixer on medium speed, beat until egg mixture is thickened
and registers 160 degrees, 7 to 10 minutes. Remove bowl from heat and
continue to beat egg mixture until fluffy and cooled to room
temperature, about 8 minutes.</li>
<li class="procedure"><strong>3. Beat, fold, cool:</strong> Add
chocolate and vanilla to cool egg mixture and beat until incorporated.
Beat in butter, a few pieces at a time, until well combined. Using
spatula, fold in whipped cream until no streaks of white remain. Scrape
filling into pie shell and refrigerate until set, at least 3 hours and
up to 24 hours. Serve.</li>
</ul>~ Sara ~http://www.blogger.com/profile/07020935202255828865noreply@blogger.com0