Monday, November 29, 2010

Gingerbread men recipe

Gingerbread Men:

3 cups (390 grams) all purpose flour

1/4 teaspoons salt

3/4 teaspoon baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 cup (113 grams) unsalted butter, room temperature

1/2 cup (100 grams) granulated white sugar

1 large egg

2/3 cup (160 ml) unsulphured molasses (To prevent molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray.)

Confectioners Frosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

1/2 cup (113 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

1 1/2 tablespoons milk or light cream

Assorted food colors (if desired)

Gingerbread Men: In a large bowl, sift or whisk together the flour, salt, baking soda, and spices.

In the bowl of your electric mixer (or with a hand mixer), with the paddle attachment, beat the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.

Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you roll out the dough.

On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer.

Bake for
about 8 - 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown.

Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.

If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. Otherwise, confectioners frosting can be used to decorate the cookies. You can also use the icing as a glue to attach candies, raisins, and sprinkles.

Confectioners Frosting: In an electric mixer (or with a hand mixer), cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl and beater. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk if too dry. Place the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired.

Tint portions of frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

Makes about 3 dozen cookies depending on the size of cookie cutter used.

Store in an airtight container.


Read more: http://www.joyofbaking.com/GingerbreadMen.html#ixzz16jiZpnAo

Gingerbread House Recipe

Ingredients:

* Cookie Dough:
* 1-1/2 cups whipping cream
* 1 teaspoon pure vanilla extract
* 2-1/2 cups firmly packed brown sugar
* 2 Tablespoons baking soda
* 1 Tablespoon ground ginger
* 2 teaspoons ground cinnamon
* 1-1/3 cups light or dark molasses
* 9 cups all-purpose flour
* .
* Icing Cement:
* 2 large egg whites
* 1/8 teaspoon cream of tartar
* 2 teaspoons water
* 3 cups sifted powdered sugar

Preparation:
Line 12 x 15-inch rimless baking sheets with parchment paper or Silpats.

In a small bowl, whip cream and vanilla until it holds soft peaks. Set aside.

In a large bowl, whisk together brown sugar, baking soda, ginger, and cinnamon. Beat in the molasses and whipped cream mixture until well-combined.

With mixer running, gradually add flour, beating until completely mixed.

Lightly flour a pastry board or mat. Roll out a portion of the dough until flat, but not so thin that you cannot pick it up without it tearing. Drape it over the rolling pin and move to the prepared baking sheet.

Continue rolling the dough to an even thickness on the baking sheet. This is easily achieved by placing two equally thick wooden strips on either side of the baking sheet to support the rolling pin. An even thickness is important. Lower areas will bake darker in color and be more brittle. You will need about 2 cups of dough for each 1/8-inch thickness, about 4 cups for each 1/4-inch slab, and about 6 cups for each 3/8-inch slab.

Bake two sheets of dough at a time. Bake until fairly firm in the center. The temperature and time will vary with the thickness of the slab. For 1/8-thick slabs, bake in preheated 300 F. oven for about 1 hour; for 1/4-inch slabs, bake at 275 F. about 1-3/4 hours; and for 3/8-inch slabs, bake at 275 F. about 2-1/4 hours.

After 30 minutes, position your gingerbread house pattern cut-outs as close together as possible on the sheet of cookies. Cut around the pattern with a sharp knife, remove the pattern, and separate the scrap pieces (may be baked later to eat). Return house pieces to the oven, swapping their rack positions, and continue to bake.

While the pieces are baking, any remaining dough may be rolled out for cookies or additional decorative gingerbread house pieces.

When pieces are finished baking, loosen gently with a flat spatula and let them cool on the sheet another 5 to 10 minutes before moving to a rack to cool completely.

At this point, you may wrap the gingerbread house pieces airtight in plastic wrap and store up to one month. Or proceed to assemble and decorate your house or cookies using icing cement (below).

Yield: about 9 cups dough, or 4-1/2 slabs 1/8 inch thick, 2-1/2 slabs 1/4 inch thick, or 1-1/2 slabs 3/8 inch thick. Each full slab is 10 by 15 inches.

Icing Cement:
Beat egg whites, cream of tartar, and water until frothy. Blend in sugar on high speed until stiff, 5 to 10 minutes. Use immediately or cover and use within 8 hours.

Yield: about 1-1/2 cups icing

Saturday, November 20, 2010

turkey gravy

Ingredients

* Quick mixing flour (recommended: Wondra)
* 1 teaspoon poultry seasoning
* Salt and pepper

Directions

Pour turkey drippings from Roasted Butter Herb Turkey into a large container and let cook slightly. Skim fat from drippings and reserve.

In a large saucepan over medium heat, make a roux by combining 2 tablespoons of the skimmed fat and 2 tablespoons of flour. Cook until mixture is a beige color. Slowly whisk in 2 cups of turkey drippings (substitute chicken broth if short on drippings or if a thinner consistency is desired) Stir in 1 teaspoon of poultry seasoning. Over medium-high heat, bring to a boil, stirring constantly until gravy is desired consistency. Remove from heat. Season with salt and pepper, to taste.

cranberry sauce

Ingredients

* 1 cup (200 g) sugar
* 1 cup (250 mL) water
* 4 cups (1 12-oz package) fresh or frozen cranberries
* Optional Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice.

Method

1 Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.

2 At this point you can add all number of optional ingredients. We typically mix in a half a cup of roughly chopped pecans with or without a few strips of orange zest. You can add a cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.

3 Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.

Cranberry sauce base makes 2 1/4 cups.

marbled pumpkin cheesecake

Ingredients

* 1 1/2 cups crushed gingersnap cookies
* 1/2 cup finely chopped pecans
* 1/3 cup butter, melted
*
* 2 (8 ounce) packages cream cheese, softened
* 3/4 cup white sugar, divided
* 1 teaspoon vanilla extract
* 3 eggs
* 1 cup canned pumpkin
* 3/4 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg

Directions

1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
2. In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
3. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
4. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

perfect pumpkin pie

Ingredients

* 1 (15 ounce) can pumpkin
* 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
* 2 large eggs
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 1 (9 inch) unbaked pie crust

Directions

1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Friday, November 19, 2010

yummy sweet potato casserole

Ingredients

* 4 cups sweet potato, cubed
* 1/2 cup white sugar
* 2 eggs, beaten
* 1/2 teaspoon salt
* 4 tablespoons butter, softened
* 1/2 cup milk
* 1/2 teaspoon vanilla extract
*
* 1/2 cup packed brown sugar
* 1/3 cup all-purpose flour
* 3 tablespoons butter, softened
* 1/2 cup chopped pecans

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
2. In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9x13 inch baking dish.
3. In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

sweet potato eggnog casserole

Ingredients

* 2 (15 ounce) cans sweet potatoes, mashed
* 1 cup eggnog
* 2 tablespoons butter, melted
* 3/4 cup white sugar
* 1/2 teaspoon salt
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 2 tablespoons grated orange zest
* 1/2 cup chopped pecans

Directions

1. Preheat an oven to 375 degrees F (190 degrees C).
2. Mix sweet potatoes, eggnog, butter, sugar, salt, ginger, clove, orange zest, and pecans in a large bowl. Pour into a 2-quart baking dish.
3. Bake in the preheated oven until heated through and golden on top, about 40 minutes.

sweet potato souffle

Ingredients

* 3 cups mashed sweet potatoes
* 3/4 cup white sugar
* 1/3 cup butter, softened
* 2 eggs
* 1 teaspoon vanilla extract
* 1/2 cup milk
* 1 cup flaked coconut
* 1/3 cup all-purpose flour
* 1 cup packed brown sugar
* 1 cup chopped walnuts
* 1/3 cup melted butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk. Spoon into a 2 quart oven proof baking dish.
3. Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes.
4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.

triple cheese pasta

Ingredients

* Kosher salt
* 12 ounces gemelli, cavatappi or other spiral-shaped pasta
* 3 tablespoons unsalted butter
* 1 tablespoon all-purpose flour
* 1 teaspoon dry mustard
* Pinch of cayenne pepper
* 1 (12-ounce) can evaporated milk
* 1/2 cup whole milk
* 3/4 cup shredded yellow sharp cheddar cheese
* 3/4 cup shredded monterey jack cheese
* 1/2 cup grated parmesan cheese
* 1/2 cup panko (Japanese breadcrumbs)
* 2 tablespoons chopped fresh parsley, chives and/or scallions

Directions

Bring a pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes.

Meanwhile, melt 1 tablespoon butter in a saucepan over medium heat. Add the flour, mustard and cayenne and stir with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Whisk in both milks and 1/2 teaspoon salt and simmer, whisking occasionally, until slightly thickened and creamy, 6 to 7 minutes. Add the cheddar and jack cheeses and all but 2 tablespoons of the parmesan and whisk until melted; keep warm.

Combine the panko, herbs and/or scallions, 1 tablespoon butter and the remaining parmesan in a microwave-safe bowl and microwave until the butter melts, about 1 minute; toss.

Drain the pasta, reserving about 1 cup cooking water, and return to the pot. Toss with the remaining 1 tablespoon butter, then stir in the cheese sauce, adding the reserved cooking water if needed. Season with salt and top with the breadcrumb mixture.

roasted veggies

Ingredients

* 1/3 cup extra-virgin olive oil
* 3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
* 1 1/2 cups Brussels sprouts (about 1/2 pound), halved
* 4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
* 3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
* 1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
* 1 tablespoon dried oregano
* 1 tablespoon dried rosemary
* 1 teaspoon dried thyme
* 1 teaspoon dried basil
* 1/4 teaspoon sea salt
* 2 tablespoons freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry

Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

blue cheese walnut mashed potatoes

Directions

Make Classic Mash. Brown 4 tablespoons butter with 1/2 cup chopped walnuts, 2 tablespoons each chopped rosemary and parsley, and 1/2 teaspoon salt; add a pinch of sugar. Crumble blue cheese over the mash; drizzle with the browned butter.
Directions

Classic Mashed Potatoes Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.

apple raisin stuffing

Directions

In a large deep skillet, saute 2 chopped red onions, 2 minced garlic cloves and 3 chopped celery stalks in 1 stick butter for 1 minute.

Season with salt and pepper and add 4 diced peeled apples, 1 tablespoon chopped thyme, 1 teaspoon aniseed and 1 cup golden raisins; cook 5 minutes.

Pour in 4 go 6 cups chicken broth. Simmer until step 5.

In a large bowl, mix 3 eggs, a scoop of grainy mustard and 3 tablespoons each chopped parsley and tarragon.

Add to the bowl 8 cups each toasted pumpernickel and sourdough bread cubes and the hot broth mixture.

Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.

green beans with lemon and garlic

Ingredients

* 2 pounds green beans, ends trimmed
* 1 tablespoon extra-virgin olive oil
* 3 tablespoons butter
* 2 large garlic cloves, minced
* 1 teaspoon red pepper flakes
* 1 tablespoon lemon zest
* Salt and freshly ground black pepper

Directions

Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.

Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.

Nutty green beans with bacon and blue cheese

Ingredients

* Kosher salt
* 1 pound haricots verts, trimmed
* 3 slices bacon
* 4 ounces blue cheese, cut into small chunks (recommended: Shropshire)
* 1 1/2 cups toasted whole pecans, coarsely chopped
* 1/4 teaspoon freshly ground black pepper

Directions

Bring a large pot of salted water to a boil over high heat. Add the haricots verts and cook for about 2 minutes. Remove the beans from the water and immediately place in a bowl of ice water. Remove the haricots verts from the ice water and set aside in a medium bowl.

In a large saute pan, over medium heat, cook the bacon until crisp. Remove the bacon and place on paper towels. Add the beans to the bacon drippings and cook over medium heat for 2 to 3 minutes. Add the blue cheese and toss just until it starts to melt. Break the cooked bacon into bite-size pieces and add to pan. Finish by stirring in the toasted chopped pecans. Season with the freshly ground black pepper and just a tiny pinch of kosher salt. Serve immediately.

Roasted butter herb turkey

Ingredients

* 3/4 cup butter, softened
* 1 1/2 teaspoons poultry seasoning
* 2 tablespoons garlic herb sauce mix (recommended: Knorr)
* 1 1/2 teaspoons crushed garlic
* 1 (32-ounce) bag celery and carrot party sticks
* 2 large onions, large dice
* 1 (32-ounce) container low-sodium chicken broth
* 12-pound turkey, thawed if necessary
* 1 tablespoon salt
* 1 tablespoon pepper
* 3 (3/4-ounce) packets fresh herbs poultry herb blend (sage, thyme and rosemary)
* 1 lemon, thickly sliced

Directions

In a small bowl, combine softened butter, poultry seasoning, garlic herb sauce mix, and crushed garlic. Use a fork to mix together until well combined. Cover and put in the refrigerator for 15 to 30 minutes, until firm but not hard.

Preheat the oven to 450 degrees F.

Arrange celery, carrots, and half of the diced onions in the bottom of a roasting pan. Add chicken broth and set aside.

Rinse the thawed turkey and pat dry. Use your finger to carefully loosen the skin around the entire bird. Take the butter mixture and cut into large pieces. Place the butter pieces under the skin of the entire turkey. Rub the remaining butter pieces on the outside of the skin and season with salt and pepper. Stuff the inside of turkey cavity with remaining onions, fresh herb poultry blend, and lemon slices. (Truss if necessary.) Insert the pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breast bone, in the thickest part of the breast.

Place turkey on the bed of vegetables in roasting pan. Place in the oven and reduce temperature to 325 degrees F. Roast for 1 hour, then baste with pan juices every 20 minutes until thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours.

Friday, November 12, 2010

chicken and dumplings

1 1/2 cups milk
1 cup frozen green peas and carrots
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed creamy chicken mushroom soup
1 cup Original Bisquick® mix
1/3 cup milk
Paprika, if desired

1. Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.
2. Stir Bisquick mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.
3. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

baked corn pudding

1/2 cup butter or margarine
1 small onion, chopped (1/4 cup)
1/2 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups milk (1 quart)
6 eggs, slightly beaten
2 cups shredded Cheddar cheese (8 oz)
2 bags (12 oz) Green Giant ® Valley Fresh Steamers™ Niblets® frozen corn, thawed, drained
1/2 cup chopped fresh parsley or 2 tablespoon parsley flakes
3/4 cup Progresso® plain bread crumbs
3 tablespoons butter or margarine, melted


1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
2. In 4-quart Dutch oven, melt 1/2 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish.
3. In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.
4. Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.