2 eggs
6 Tbs margerine or butter, softened
3 c cooked and mashed sweet potatoes
1 c sugar
1 tsp vanilla
1/2 c Evaporated Milk
Beat eggs then add remaining ingredients. Pour into a greased 9x13 pan
Topping
1c firmly packed brown sugar
2 Tbs margerine or butter
1/3 c flour
1 c chopped pecans
Mix brown sugar, butter and flour until it looks like cornmeal. Spread on top of sweet potatoes. Cover with pecans. Pat down with hands and bake at 350 degrees for 45 minutes
Thursday, November 7, 2013
Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs
• 1 tablespoon butter
• 4 pounds russet potatoes, peeled, cut into 1-inch pieces
• 1 cup whole milk
• 1/2 cup (1 stick) butter, melted
• 1 1/2 cups grated mozzarella
• 1 cup freshly grated Parmesan
• Salt and freshly ground black pepper
• 2 tablespoons plain dry bread crumbs
Directions
Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
Bake, uncovered, until the topping is golden brown, about 20 minutes.
• 4 pounds russet potatoes, peeled, cut into 1-inch pieces
• 1 cup whole milk
• 1/2 cup (1 stick) butter, melted
• 1 1/2 cups grated mozzarella
• 1 cup freshly grated Parmesan
• Salt and freshly ground black pepper
• 2 tablespoons plain dry bread crumbs
Directions
Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
Bake, uncovered, until the topping is golden brown, about 20 minutes.
Pumpkin Cheesecake Truffles
20 ounces (2 1/2 blocks) cream cheese
1 cup granulated sugar
1 1/4 cups pumpkin puree (not pumpkin pie filling)
1/4 cup greek yogurt (I used fat free)
2 eggs
2 tablespoons all purpose flour
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
12-24 ounces melted chocolate or candy melts
assorted toppings such as crushed cookies, chopped nuts, cinnamon sugar, sprinkles, etc.
Directions
Preheat the oven to 350 degrees F, and lightly grease an 8x8 baking dish. In a large mixing bowl, beat the cream cheese and sugar together until smooth. Mix in the pumpkin puree and yogurt. Scrape the bottom and sides of the bowl with a rubber spatula.
Stir in the eggs, one at a time. Scrape the bottom and sides of the bowl. Add the flour, vanilla, and spices, and blend to incorporate.
Pour the mixture into the prepared pan. Place filled pan in a larger baking dish, in the center of the oven, and fill the larger dish with about an inch of water.
Bake for 45 minutes, or until set in the center.
Turn the oven off, crack the door, and allow the cheesecake to cool in the warm oven for an hour. Refrigerate overnight.
Carefully scoop the cheesecake out of the pan, into 1-inch balls
Coat the cheesecake truffles in assorted toppings
Recipe from bakingamoment.com
1 cup granulated sugar
1 1/4 cups pumpkin puree (not pumpkin pie filling)
1/4 cup greek yogurt (I used fat free)
2 eggs
2 tablespoons all purpose flour
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
12-24 ounces melted chocolate or candy melts
assorted toppings such as crushed cookies, chopped nuts, cinnamon sugar, sprinkles, etc.
Directions
Preheat the oven to 350 degrees F, and lightly grease an 8x8 baking dish. In a large mixing bowl, beat the cream cheese and sugar together until smooth. Mix in the pumpkin puree and yogurt. Scrape the bottom and sides of the bowl with a rubber spatula.
Stir in the eggs, one at a time. Scrape the bottom and sides of the bowl. Add the flour, vanilla, and spices, and blend to incorporate.
Pour the mixture into the prepared pan. Place filled pan in a larger baking dish, in the center of the oven, and fill the larger dish with about an inch of water.
Bake for 45 minutes, or until set in the center.
Turn the oven off, crack the door, and allow the cheesecake to cool in the warm oven for an hour. Refrigerate overnight.
Carefully scoop the cheesecake out of the pan, into 1-inch balls
Coat the cheesecake truffles in assorted toppings
Recipe from bakingamoment.com
Vanilla Malt Cake with Salted Caramel and Cashews
For the Cake
3/4 cup cake flour 3/4 cup all-purpose flour
3/4 cup granulated sugar 1 tablespoon malted milk powder
1teaspoon baking powder 1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter,
cold, cut into small cubes
2eggs 3/4 cups plain Greek yogurt
1 teaspoon vanilla extract 1 teaspoon vanilla bean paste
For the Frosting and Topping:
3 egg whites 1 cup granulated sugar
1 cup (2 sticks) unsalted butter,
softened but cool 1teaspoon vanilla bean paste
approx. 1/3 cup Simply Perfect Salted Caramel Sauce
about 1/2 cup whole roasted cashews
Directions
Preheat the oven to 350 degrees.
Using baking spray, butter, or shortening, grease a 6-inch diameter cake pan well, and line the bottom with a circle cut from parchment paper. Line the sides of the pan with a long strip of parchment paper, about 5 inches wide.
Place the flours, sugar, baking powder, malt powder, and salt in a large mixing bowl, and stir to combine.
Add the butter, and mix on low speed, just until the mixture resembles moist crumbs.
Add the eggs, one at a time, and scrape the bottom and sides of the bowl. Add the yogurt, vanilla extract, and vanilla bean paste, and beat on medium speed for 1 1/2 minutes.
Bake for 40 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Cool completely, and remove from the pan. Wrap tightly and refrigerate overnight.
Make the Frosting:
Place the egg whites and sugar in a mixing bowl. Set over a pot of simmering water, and whisk continuously, until the mixture is hot, opaque, and the sugar is completely dissolved (should not feel gritty between your fingers), about 5 minutes.
Whip the mixture on high speed, until stiff peaks form and it has completely cooled. You should feel no hint of warmth on the outside of the bowl. (Place in the refrigerator for 10 minutes if needed.)
Add the butter, a tablespoon at a time, whipping well after each addition. If it begins to look curdled, continue to beat until it comes back together, before adding the remaining butter.
Mix in the vanilla until well blended.
Assemble the Cake:
Cut the cake horizontally into (3) 1-inch thick layers, using a serrated knife.
Place the bottom layer on a plate or cardboard round, and spread about 1/2 cup of frosting in an even layer, slightly overlapping the sides.
Top with another layer of cake and repeat.
Top with the final cake layer, and spread the remaining frosting on the top and around the sides.
Drizzle the caramel sauce about an inch in from the outside edge of the cake, allowing it to drip down the sides.
Top with cashews.
Simply Perfect Salted Caramel Sauce
1/2 cup heavy cream
2 1/2 tablespoons unsalted butter
anywhere from 3/4 to 1 teaspoon kosher salt (to taste)
1 teaspoon vanilla extract
3/4 cup granulated sugar
2 tablespoons light corn syrup
2 tablespoons water
Instructions
In a small pot, gently heat the cream, butter, and salt until the butter has melted and the salt has completely dissolved. Remove from heat and add the vanilla.
In a larger pot, combine the sugar, corn syrup, and water. Heat over a medium high flame, swirling the pot occasionally to distribute the heat evenly.
Continue to boil the sugar mixture until the bubbles begin to get smaller and it becomes amber-colored.
Reduce the heat to low, and pour in the warm cream mixture, whisking constantly to avoid lumps or crystals.
Immediately transfer the hot mixture to a heat-safe vessel and cool completely.
Recipe from bakingamoment.com
3/4 cup cake flour 3/4 cup all-purpose flour
3/4 cup granulated sugar 1 tablespoon malted milk powder
1teaspoon baking powder 1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter,
cold, cut into small cubes
2eggs 3/4 cups plain Greek yogurt
1 teaspoon vanilla extract 1 teaspoon vanilla bean paste
For the Frosting and Topping:
3 egg whites 1 cup granulated sugar
1 cup (2 sticks) unsalted butter,
softened but cool 1teaspoon vanilla bean paste
approx. 1/3 cup Simply Perfect Salted Caramel Sauce
about 1/2 cup whole roasted cashews
Directions
Preheat the oven to 350 degrees.
Using baking spray, butter, or shortening, grease a 6-inch diameter cake pan well, and line the bottom with a circle cut from parchment paper. Line the sides of the pan with a long strip of parchment paper, about 5 inches wide.
Place the flours, sugar, baking powder, malt powder, and salt in a large mixing bowl, and stir to combine.
Add the butter, and mix on low speed, just until the mixture resembles moist crumbs.
Add the eggs, one at a time, and scrape the bottom and sides of the bowl. Add the yogurt, vanilla extract, and vanilla bean paste, and beat on medium speed for 1 1/2 minutes.
Bake for 40 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Cool completely, and remove from the pan. Wrap tightly and refrigerate overnight.
Make the Frosting:
Place the egg whites and sugar in a mixing bowl. Set over a pot of simmering water, and whisk continuously, until the mixture is hot, opaque, and the sugar is completely dissolved (should not feel gritty between your fingers), about 5 minutes.
Whip the mixture on high speed, until stiff peaks form and it has completely cooled. You should feel no hint of warmth on the outside of the bowl. (Place in the refrigerator for 10 minutes if needed.)
Add the butter, a tablespoon at a time, whipping well after each addition. If it begins to look curdled, continue to beat until it comes back together, before adding the remaining butter.
Mix in the vanilla until well blended.
Assemble the Cake:
Cut the cake horizontally into (3) 1-inch thick layers, using a serrated knife.
Place the bottom layer on a plate or cardboard round, and spread about 1/2 cup of frosting in an even layer, slightly overlapping the sides.
Top with another layer of cake and repeat.
Top with the final cake layer, and spread the remaining frosting on the top and around the sides.
Drizzle the caramel sauce about an inch in from the outside edge of the cake, allowing it to drip down the sides.
Top with cashews.
Simply Perfect Salted Caramel Sauce
1/2 cup heavy cream
2 1/2 tablespoons unsalted butter
anywhere from 3/4 to 1 teaspoon kosher salt (to taste)
1 teaspoon vanilla extract
3/4 cup granulated sugar
2 tablespoons light corn syrup
2 tablespoons water
Instructions
In a small pot, gently heat the cream, butter, and salt until the butter has melted and the salt has completely dissolved. Remove from heat and add the vanilla.
In a larger pot, combine the sugar, corn syrup, and water. Heat over a medium high flame, swirling the pot occasionally to distribute the heat evenly.
Continue to boil the sugar mixture until the bubbles begin to get smaller and it becomes amber-colored.
Reduce the heat to low, and pour in the warm cream mixture, whisking constantly to avoid lumps or crystals.
Immediately transfer the hot mixture to a heat-safe vessel and cool completely.
Recipe from bakingamoment.com
Monday, November 4, 2013
lemon blackberry cheesecake
3 tablespoons butter, softened
1 cup sour cream
1 cup graham cracker crumbs
1/4 cup all-purpose flour
2 pounds cream cheese
1 tablespoon vanilla extract
1 1/2 cups sugar
1 1/2 pints blackberries
3/4 cup milk Zest and juice of 1 lemon
4 eggs
Preheat the oven to 350. Grease a 9-inch springform pan with 1 tablespoon of the butter. Mix the graham cracker crumbs with the remaining 2 tablespoons butter in a medium bowl. Press onto the bottom and halfway up the sides of the pan.
2. In a large bowl, use a handheld mixer to combine the cream cheese with the sugar until smooth. Blend in the milk, then beat in the eggs one at a time, mixing just enough to incorporate. Mix in the sour cream, flour, and vanilla until smooth. Divide the mixture between two bowls.
3. In a food processor or blender, purée 1 pint of the blackberries with the lemon zest and juice. Pour the purée into one bowl of the cheese mixture along with the remaining 1⁄2 pint of whole blackberries and mix well.
4. Pour the blackberry filling on top of the prepared crust. Bake for 10 minutes. Remove the pan from the oven and pour the remaining filling over the top. Return to the oven to bake for 1 hour, until the topping is set. Chill in the refrigerator until ready to serve.
Courtesy of ivillage.com
1 cup sour cream
1 cup graham cracker crumbs
1/4 cup all-purpose flour
2 pounds cream cheese
1 tablespoon vanilla extract
1 1/2 cups sugar
1 1/2 pints blackberries
3/4 cup milk Zest and juice of 1 lemon
4 eggs
Preheat the oven to 350. Grease a 9-inch springform pan with 1 tablespoon of the butter. Mix the graham cracker crumbs with the remaining 2 tablespoons butter in a medium bowl. Press onto the bottom and halfway up the sides of the pan.
2. In a large bowl, use a handheld mixer to combine the cream cheese with the sugar until smooth. Blend in the milk, then beat in the eggs one at a time, mixing just enough to incorporate. Mix in the sour cream, flour, and vanilla until smooth. Divide the mixture between two bowls.
3. In a food processor or blender, purée 1 pint of the blackberries with the lemon zest and juice. Pour the purée into one bowl of the cheese mixture along with the remaining 1⁄2 pint of whole blackberries and mix well.
4. Pour the blackberry filling on top of the prepared crust. Bake for 10 minutes. Remove the pan from the oven and pour the remaining filling over the top. Return to the oven to bake for 1 hour, until the topping is set. Chill in the refrigerator until ready to serve.
Courtesy of ivillage.com
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan
Directions
Preheat the oven to 400 degrees F.
Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
4 Servings
Courtesy of Food Network's Barefoot Contessa
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan
Directions
Preheat the oven to 400 degrees F.
Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
4 Servings
Courtesy of Food Network's Barefoot Contessa
Crispy Smoked Mozzarella with Honey and Figs
Ingredients
6 sheets phyllo dough
6 ounces smoked mozzarella, cut into 6 equal pieces
Vegetable oil, for frying
8 ounces dried figs, stemmed and quartered
3/4 cup honey, plus more for drizzling
3 teaspoons black sesame seeds
Directions
In a large pot, heat the vegetable oil over medium heat to 350 degrees F.
Place 1 sheet of phyllo on a dry work surface. Place one slice of cheese about 5 inches from the top of the narrow end of the sheet. Fold the top of the narrow end over the cheese, leaving 1 inch between the fold and the cheese. Next fold over 1 of the long sides then the other, again leaving 1-inch between the folds and the cheese. Then fold the cheese over, again leaving 1-inch between the fold and the cheese. Continue folding to make a package about 3 1/2 by 4-inches. Continue with the remaining pieces of cheese and phyllo.
Fry the phyllo and cheese packages, 2 or 3 at a time, in the oil until golden, about 2 minutes per side. Drain on a baking sheet lined with paper towels.
Meanwhile, heat the figs and honey in a small saucepan over low heat until the honey is warm. Set aside until the cheese packages have finished frying.
To serve, place 1 cheese package on a plate. Spoon some figs and drizzle some honey over the top of each cheese package. Sprinkle with black sesame seeds and serve immediately.
Courtesy of Food Network's Giada De Laurentiis
6 sheets phyllo dough
6 ounces smoked mozzarella, cut into 6 equal pieces
Vegetable oil, for frying
8 ounces dried figs, stemmed and quartered
3/4 cup honey, plus more for drizzling
3 teaspoons black sesame seeds
Directions
In a large pot, heat the vegetable oil over medium heat to 350 degrees F.
Place 1 sheet of phyllo on a dry work surface. Place one slice of cheese about 5 inches from the top of the narrow end of the sheet. Fold the top of the narrow end over the cheese, leaving 1 inch between the fold and the cheese. Next fold over 1 of the long sides then the other, again leaving 1-inch between the folds and the cheese. Then fold the cheese over, again leaving 1-inch between the fold and the cheese. Continue folding to make a package about 3 1/2 by 4-inches. Continue with the remaining pieces of cheese and phyllo.
Fry the phyllo and cheese packages, 2 or 3 at a time, in the oil until golden, about 2 minutes per side. Drain on a baking sheet lined with paper towels.
Meanwhile, heat the figs and honey in a small saucepan over low heat until the honey is warm. Set aside until the cheese packages have finished frying.
To serve, place 1 cheese package on a plate. Spoon some figs and drizzle some honey over the top of each cheese package. Sprinkle with black sesame seeds and serve immediately.
Courtesy of Food Network's Giada De Laurentiis
Brie and Onion Puff
Ingredients
2 tablespoons unsalted butter
4 large Vidalia or Spanish onions, thinly sliced
Kosher salt and freshly ground black pepper
1/2 cup water
2 sheets frozen puff pastry, thawed
2 (5-inch) rounds brie cheese
1 large egg, lightly beaten
Directions
Preheat the oven to 400 degrees F.
Melt the butter in a large skillet over medium-high heat. Add the onions, season with salt and pepper, to taste, and saute until just brown, about 10 minutes. Add 1/2 cup of water and cook stirring often, until dark golden brown, about 15 minutes. Let the mixture cool to room temperature.
Roll each sheet of pastry to a 12-inch square on a marble surface or parchment paper to prevent sticking. Divide the caramelized onions in the center of each pastry. Put a brie round on top of the onions and brush edges of both pastry squares with beaten egg. Fold pastry up and over cheese to completely enclose the cheese in the pastry. Press the seams together to completely seal. Arrange each pastry round, seam side down, on a silicone mat or parchment lined baking sheet. Brush the top of each pastry round with beaten egg. Bake until golden brown. 20 to 25 minutes. Let stand 15 to 20 minutes before indulging. Enjoy!
Courtesy of Food Network
2 tablespoons unsalted butter
4 large Vidalia or Spanish onions, thinly sliced
Kosher salt and freshly ground black pepper
1/2 cup water
2 sheets frozen puff pastry, thawed
2 (5-inch) rounds brie cheese
1 large egg, lightly beaten
Directions
Preheat the oven to 400 degrees F.
Melt the butter in a large skillet over medium-high heat. Add the onions, season with salt and pepper, to taste, and saute until just brown, about 10 minutes. Add 1/2 cup of water and cook stirring often, until dark golden brown, about 15 minutes. Let the mixture cool to room temperature.
Roll each sheet of pastry to a 12-inch square on a marble surface or parchment paper to prevent sticking. Divide the caramelized onions in the center of each pastry. Put a brie round on top of the onions and brush edges of both pastry squares with beaten egg. Fold pastry up and over cheese to completely enclose the cheese in the pastry. Press the seams together to completely seal. Arrange each pastry round, seam side down, on a silicone mat or parchment lined baking sheet. Brush the top of each pastry round with beaten egg. Bake until golden brown. 20 to 25 minutes. Let stand 15 to 20 minutes before indulging. Enjoy!
Courtesy of Food Network
Stuffed Mushrooms
Ingredients
1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed
Directions
Preheat the oven to 400 degrees F.
Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve
From Food Network Courtesy of Giada De Laurentiis
1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed
Directions
Preheat the oven to 400 degrees F.
Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve
From Food Network Courtesy of Giada De Laurentiis
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