Aunt Em is Em McKenney, my Uncle Bud's Aunt
1 1/2 cups brown sugar
1 1/2 tbsp melted oleo (margarine)
2 tsp baking soda
2 eggs
1 tsp cream of tartar
1 tsp salt
1 tsp nutmeg
1 cup sour milk
1 tsp vanilla
flour to roll (probably about 6 cups)
I've never made these particular doughnuts, but all my doughnut recipes are based, in part at least, on Aunt Em's. Call me if you need hints and tips!
Monday, September 11, 2006
Mile-High Walnut-Raspberry Cheesecake Brownies
You know, I don't really like it when the recipe title tells you all the ingredients. Anyway, thanks Dawn for getting me on this kick! I'm putting ALL my recipes here I guess.
Brownie Batter
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
6 1-oz squares unsweetened chocolate
6 1-oz squares dark chocolate
1 cup unsalted butter
5 large eggs
1 1/4 cups sugar
1 1/2 cups packed brown sugar
1 tbsp vanilla extract
1 1/4 cups walnut pieces
Raspberry Cheesecake Batter
1 cup cream cheese
6 tbsp unsalted butter (soft)
1/2 cup sugar
1 cup seedless raspberry preserves
1/4 tsp red food coloring (I didn't use this)
3 large eggs
1 1/2 tsp vanilla extract
Garnish
1/4 cup walnut pieces
For the brownie batter: Sift together flour baking powder and salt. Set the mixture aside. Melt the chocolates and butter together. While the chocolates are melting, beat the eggs sugars and vanilla together in the bowl of a 5 quard mixer until well blended. On low speed, blend the melted chocolate and butter into the egg mixture until well blended. Scrape down bowl once during the addition. Add the flour mixture and beat until well blended. Remove and reserve 2 1/4 cups of the brownie batter, then add the walnuts to the batter remaining in the bowl and mix them in well.
Prepare a 9 x 13 inch pan by lightly greasing it. Create a liner for the pan by pressing either parchment or aluminum foil intot he pan so that it sticks to the greased surface. Brush the liner with butter.
Pour batter with nuts into the pan and set it aside while preparing the cheese cake batter.
For the cheesecake" In the bowl of a 5 qt mixer beat the cream cheese until it's smooth. Beat in the soft butter then the sugar and mix until smooth. Mix in the raspberry preserves and food coloring if you're using it.
Lightly beat the eggs and vanilla until blended then beat them into the cream cheese mixture until fully incorprated. Scrape bowl with spatula to ensure the batter is well mixed.
Pour the cheesecake batter over the brownie batter in the prepared pan. If necessary smooth the cheesecake to the edges of the pan.
Drizzle ribbons of the reserved brownie batter over the cheesecake layer, being careful not to completely cover the cheesecake layer.
Pull the tip of a knife in a zigzag pattern through the batters in the pan to marble them. Sprinkle the remaining 3/4 cup of walnuts evenly over the batter and bake at 350 for 60 to 75 minutes, or until a toothpick inserted in the center comes out barely clean. Remove from oven and allow to cool completely before slicing.
Makes 24 2 inch brownies.
This is one of those things someone from the bridge club and asked me to make because I am "the only one who will make those complicated things". They WERE good, but I'm not a big fruit and chocolate person. It was originally published in the BDN 4/29/98
Brownie Batter
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
6 1-oz squares unsweetened chocolate
6 1-oz squares dark chocolate
1 cup unsalted butter
5 large eggs
1 1/4 cups sugar
1 1/2 cups packed brown sugar
1 tbsp vanilla extract
1 1/4 cups walnut pieces
Raspberry Cheesecake Batter
1 cup cream cheese
6 tbsp unsalted butter (soft)
1/2 cup sugar
1 cup seedless raspberry preserves
1/4 tsp red food coloring (I didn't use this)
3 large eggs
1 1/2 tsp vanilla extract
Garnish
1/4 cup walnut pieces
For the brownie batter: Sift together flour baking powder and salt. Set the mixture aside. Melt the chocolates and butter together. While the chocolates are melting, beat the eggs sugars and vanilla together in the bowl of a 5 quard mixer until well blended. On low speed, blend the melted chocolate and butter into the egg mixture until well blended. Scrape down bowl once during the addition. Add the flour mixture and beat until well blended. Remove and reserve 2 1/4 cups of the brownie batter, then add the walnuts to the batter remaining in the bowl and mix them in well.
Prepare a 9 x 13 inch pan by lightly greasing it. Create a liner for the pan by pressing either parchment or aluminum foil intot he pan so that it sticks to the greased surface. Brush the liner with butter.
Pour batter with nuts into the pan and set it aside while preparing the cheese cake batter.
For the cheesecake" In the bowl of a 5 qt mixer beat the cream cheese until it's smooth. Beat in the soft butter then the sugar and mix until smooth. Mix in the raspberry preserves and food coloring if you're using it.
Lightly beat the eggs and vanilla until blended then beat them into the cream cheese mixture until fully incorprated. Scrape bowl with spatula to ensure the batter is well mixed.
Pour the cheesecake batter over the brownie batter in the prepared pan. If necessary smooth the cheesecake to the edges of the pan.
Drizzle ribbons of the reserved brownie batter over the cheesecake layer, being careful not to completely cover the cheesecake layer.
Pull the tip of a knife in a zigzag pattern through the batters in the pan to marble them. Sprinkle the remaining 3/4 cup of walnuts evenly over the batter and bake at 350 for 60 to 75 minutes, or until a toothpick inserted in the center comes out barely clean. Remove from oven and allow to cool completely before slicing.
Makes 24 2 inch brownies.
This is one of those things someone from the bridge club and asked me to make because I am "the only one who will make those complicated things". They WERE good, but I'm not a big fruit and chocolate person. It was originally published in the BDN 4/29/98
Scallop Seviche II
15 scallops on the half shell (with roe, optional)
1 teaspoon finely grated lime rind
2 cloves garlic, chopped
2 fresh red chiles, seeded and chopped 1/4 cup lime juice
1 tablespoon chopped fresh parsley
1 tablespoon olive oil
1 Take the scallops off their half shell. If the scallops need to be cut off the shell, use a small, sharp paring knife to carefully slice the attached part away from the shell, being careful to leave as little scallop meat on the shell as possible. Remove the dark vein and white muscle, and wash the shells.
2 In a nonreactive bowl, mix together the lime rind, garlic, chiles, lime juice, parsley and olive oil and season with salt and freshly ground black pepper. Place the scallops in the dressing and stir to coat. Cover with plastic wrap and marinate in the refrigerator for 2 hours to cook the scallop meat.
3 To serve, slide the scallops back onto a half shell and spoon the dressing over. Serve cold.
1 teaspoon finely grated lime rind
2 cloves garlic, chopped
2 fresh red chiles, seeded and chopped 1/4 cup lime juice
1 tablespoon chopped fresh parsley
1 tablespoon olive oil
1 Take the scallops off their half shell. If the scallops need to be cut off the shell, use a small, sharp paring knife to carefully slice the attached part away from the shell, being careful to leave as little scallop meat on the shell as possible. Remove the dark vein and white muscle, and wash the shells.
2 In a nonreactive bowl, mix together the lime rind, garlic, chiles, lime juice, parsley and olive oil and season with salt and freshly ground black pepper. Place the scallops in the dressing and stir to coat. Cover with plastic wrap and marinate in the refrigerator for 2 hours to cook the scallop meat.
3 To serve, slide the scallops back onto a half shell and spoon the dressing over. Serve cold.
Scallop Seviche
for Janyce.....well, I couldn't find the recipe I was looking for, but this one looks good to me!!!
from: http://www.epicurean.com/featured/scallop-seviche-recipe.html
It's easier than you think to make the connection between the incomparable Nantucket Bay, Scallops and the quintessential South American preparation for raw fish, seviche. Nantucket whaling ships that plied southern oceans often put into South American ports to process their catch and take on supplies, so it's entirely possible that more than one Nantucketer sampled some sort of rawfish marinated in citrus and onions. Citrus on Nantucket? Joseph Farnham in his memoir, Boyhood Days in Nantucket, published in 19-14, writes, "Pickled limes brought in by ships returned from whaling voyages, were to be found in the small shops.... " I like to serve seviche Ecuadoran-style, with popcorn.
1. In a bowl, combine the scallops, chopped cilantro, lime zest and juice, bell pepper, hot pepper, scallions, and salt. Stir with a rubber spatula. Cover the bowl with plastic wrap and refrigerate for 12 to 24 hours.
2. To serve, place the chilled seviche in a pretty serving dish. Decorate with the whole cilantro leaves. Use the sharp point of a paring knife to cut the lime in half with a jagged line, then remove a tiny slice from the ends so that the halves stand up. Fill with toothpicks for spearing the individual scallops. Put the popcorn in a bowl or basket near the seviche and show your guests how to eat a scallop with a few kernels of popcorn for a new taste and textural treat.
This and many other wonderful recipes may be found in
Susan Simon's the Nantucket Holiday Table from Chronicle Books
YUMMO!!!
from: http://www.epicurean.com/featured/scallop-seviche-recipe.html
It's easier than you think to make the connection between the incomparable Nantucket Bay, Scallops and the quintessential South American preparation for raw fish, seviche. Nantucket whaling ships that plied southern oceans often put into South American ports to process their catch and take on supplies, so it's entirely possible that more than one Nantucketer sampled some sort of rawfish marinated in citrus and onions. Citrus on Nantucket? Joseph Farnham in his memoir, Boyhood Days in Nantucket, published in 19-14, writes, "Pickled limes brought in by ships returned from whaling voyages, were to be found in the small shops.... " I like to serve seviche Ecuadoran-style, with popcorn.
1. In a bowl, combine the scallops, chopped cilantro, lime zest and juice, bell pepper, hot pepper, scallions, and salt. Stir with a rubber spatula. Cover the bowl with plastic wrap and refrigerate for 12 to 24 hours.
2. To serve, place the chilled seviche in a pretty serving dish. Decorate with the whole cilantro leaves. Use the sharp point of a paring knife to cut the lime in half with a jagged line, then remove a tiny slice from the ends so that the halves stand up. Fill with toothpicks for spearing the individual scallops. Put the popcorn in a bowl or basket near the seviche and show your guests how to eat a scallop with a few kernels of popcorn for a new taste and textural treat.
This and many other wonderful recipes may be found in
Susan Simon's the Nantucket Holiday Table from Chronicle Books
YUMMO!!!
Ultimate Chocolate Cake
If you don't want to deal with it, just delete the hazlenut part. I've made this and it came out really well. I'd serve it with a little whipped cream to cut the sweetness. For 20 people you'd probably make two cakes, since I assume you don't have gigantic cake pans like I do! I always use bittersweet chocolate NOT semi, it's too sweet for me.
INGREDIENTS:
· 1 pound hazelnuts
· 4 tablespoons, softened
· ---Cake---
· 2 ounces unsweetened chocolate, broken into 1/2-ounce pieces
· 4 tablespoons plus 1 teaspoon unsalted butter, softened
· 1 cup plus 1 teaspoon cake flour
· 1/4 cup unsweetened cocoa
· 1 teaspoon baking soda
· 1/2 teaspoon salt
· 1 cup plus 4 tablespoons, packed light brown sugar
· 2 eggs
· 1/2 teaspoon pure vanilla extract
· 1/2 cup water
· 3/4 cup sour cream
· ---Granche---
· 1-3/4 cups heavy cream
· 2 tablespoons sugar
· 2 tablespoons unsalted butter
· 14 ounces semisweet chocolate, broken into 1/2-ounce pieces
PREPARATION:
Preheat the oven to 325 degrees F.
For the hazelnut butter: toast and skin the hazelnuts, then finely chop them in a food processor fitted with a metal blade. Add 4 tablespoons butter and process until combined.
setaside.
---For the cake: Raise the oven temperature to 350 degrees F. Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place the unsweetened chocolate in the top half of the double boiler. Tightly cover the top with film wrap, heat for 4 to 5 minutes. Remove from heat and stir until smooth.
Coat a 9- by 1-1/2 inch cake pan with 1 teaspoon butter. Flour the pan with 1 teaspoon flour, shaking out the excess. Sift 1 cup flour, the cocoa, baking soda, and salt onto wax paper. Set aside.
Combine the brown sugar and 4 tablespoons butter in the bowl of an electric mixer fitted with a paddle. Beat on low for 2 minutes. Scrape down the sides of the bowl, then beat on high for 1-1/2 minutes. Scrape again. Add 1 egg and beat on high for 15 seconds, scrape again. Add the remaining egg, beat on high for 15 seconds. Scrape one more time. Beat on high for 2 minutes. Add the melted chocolate and the vanilla and beat on low for 30 seconds. Scrape down the bowl one more time.
Heat 1/2 cup water to a boil in a small saucepan. With the mixer on low, add a third of the sifted flour and half the sour cream to the chocolate mixture and mix for 30 seconds. Add the next third of flour and the rest of the sour cream and mix again for 30 seconds. Add remaining flour and the water and mix for 30 seconds. Use a rubber spatula to finish smoothing out the cake batter.
Spread cake batter into evenly into prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes. Cool cake in the pan for 15 minutes at room temperature. Turn out onto a cooling rack and keep at room temperature until needed.
---For the ganache: Heat the heavy cream, 2 tablespoons sugar, and 2 tablespoons butter in a 2-1/2 quart saucepan over medium-high heat, stirring to dissolve the sugar. Bring the mixture to a boil. Place the semisweet chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Keep at room temperature until ready to use.
Slice cake horizontally into 3 equal layers. Place a dab of ganache in the center of a cake circle. Place the top layer of the cake, cut side down, onto the circle, gently pressing down on the cake so that the ganache will hold it in place. Place the center layer of the cake on a separate cake circle. Also place the bottom layer of the cake, cut side down on a third cake circle. Evenly spread 3/4 cup of the ganache over the top and center layers of the cake. Refrigerate these layers for 20 minutes. Remove the 2 layers form the refrigerator and divide and spread the hazelnut butter over the ganache on both cake layers, spreading evenly to the edges. Refrigerate for 20 minutes. slide the ganache center layer onto the ganache top layer. Slide the bottom layer onto ganache center layer. Pour the remaining ganache over the cake, spreading with a spatula to create and even coating of ganache on both the top and sides of the cake. Refrigerate the cake for at least 2 hours before cutting and serving.
Cut the cake with a serrated slicer, heating the blade of the slicer under hot running water before making each slice. Allow the slices to come to room temperature for 30 to 40 minutes before serving.
INGREDIENTS:
· 1 pound hazelnuts
· 4 tablespoons, softened
· ---Cake---
· 2 ounces unsweetened chocolate, broken into 1/2-ounce pieces
· 4 tablespoons plus 1 teaspoon unsalted butter, softened
· 1 cup plus 1 teaspoon cake flour
· 1/4 cup unsweetened cocoa
· 1 teaspoon baking soda
· 1/2 teaspoon salt
· 1 cup plus 4 tablespoons, packed light brown sugar
· 2 eggs
· 1/2 teaspoon pure vanilla extract
· 1/2 cup water
· 3/4 cup sour cream
· ---Granche---
· 1-3/4 cups heavy cream
· 2 tablespoons sugar
· 2 tablespoons unsalted butter
· 14 ounces semisweet chocolate, broken into 1/2-ounce pieces
PREPARATION:
Preheat the oven to 325 degrees F.
For the hazelnut butter: toast and skin the hazelnuts, then finely chop them in a food processor fitted with a metal blade. Add 4 tablespoons butter and process until combined.
setaside.
---For the cake: Raise the oven temperature to 350 degrees F. Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place the unsweetened chocolate in the top half of the double boiler. Tightly cover the top with film wrap, heat for 4 to 5 minutes. Remove from heat and stir until smooth.
Coat a 9- by 1-1/2 inch cake pan with 1 teaspoon butter. Flour the pan with 1 teaspoon flour, shaking out the excess. Sift 1 cup flour, the cocoa, baking soda, and salt onto wax paper. Set aside.
Combine the brown sugar and 4 tablespoons butter in the bowl of an electric mixer fitted with a paddle. Beat on low for 2 minutes. Scrape down the sides of the bowl, then beat on high for 1-1/2 minutes. Scrape again. Add 1 egg and beat on high for 15 seconds, scrape again. Add the remaining egg, beat on high for 15 seconds. Scrape one more time. Beat on high for 2 minutes. Add the melted chocolate and the vanilla and beat on low for 30 seconds. Scrape down the bowl one more time.
Heat 1/2 cup water to a boil in a small saucepan. With the mixer on low, add a third of the sifted flour and half the sour cream to the chocolate mixture and mix for 30 seconds. Add the next third of flour and the rest of the sour cream and mix again for 30 seconds. Add remaining flour and the water and mix for 30 seconds. Use a rubber spatula to finish smoothing out the cake batter.
Spread cake batter into evenly into prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes. Cool cake in the pan for 15 minutes at room temperature. Turn out onto a cooling rack and keep at room temperature until needed.
---For the ganache: Heat the heavy cream, 2 tablespoons sugar, and 2 tablespoons butter in a 2-1/2 quart saucepan over medium-high heat, stirring to dissolve the sugar. Bring the mixture to a boil. Place the semisweet chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Keep at room temperature until ready to use.
Slice cake horizontally into 3 equal layers. Place a dab of ganache in the center of a cake circle. Place the top layer of the cake, cut side down, onto the circle, gently pressing down on the cake so that the ganache will hold it in place. Place the center layer of the cake on a separate cake circle. Also place the bottom layer of the cake, cut side down on a third cake circle. Evenly spread 3/4 cup of the ganache over the top and center layers of the cake. Refrigerate these layers for 20 minutes. Remove the 2 layers form the refrigerator and divide and spread the hazelnut butter over the ganache on both cake layers, spreading evenly to the edges. Refrigerate for 20 minutes. slide the ganache center layer onto the ganache top layer. Slide the bottom layer onto ganache center layer. Pour the remaining ganache over the cake, spreading with a spatula to create and even coating of ganache on both the top and sides of the cake. Refrigerate the cake for at least 2 hours before cutting and serving.
Cut the cake with a serrated slicer, heating the blade of the slicer under hot running water before making each slice. Allow the slices to come to room temperature for 30 to 40 minutes before serving.
Squash Bread
Serves: 3 loaves
2 packages yeast active dry
1 tablespoon sugar
2 cups water warm (105° to 115° F)
2 eggs
6 1/2 cups unbleached flour
1 cup squash puréed winter (buttercup, butternut, acorn, etc.) or pumpkin
1/2 cup dry milk powder
1/3 cup sugar
3 tablespoons vegetable oil
2 teaspoons salt
2 to 3 tablespoons poppy seeds
Dissolve yeast and 1 tablespoon sugar in warm water; let set until foamy, 5 to 10 minutes. Separate 1 egg, reserve white. Combine yeast mixture, 2 cups flour, squash or pumpkin, dry milk, 1/3 cup sugar, whole egg, egg yolk, vegetable oil, and salt; beat well for 5 minutes. Add remaining flour 1 cup at a time, until a stiff dough is formed. Turn out onto well-floured surface and knead until smooth and elastic, adding flour if needed. Form into ball and place in well-greased bowl, turning to coat surface. Let rise, covered, until double, about 60 to 90 minutes. Punch down dough, divide into 3 portions, and allow to rest on lightly-floured surface for 10 minutes. Shape into loaves and place in 3 greased 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pans. Cover and let rise until double, about 60 minutes. Beat egg white slightly and brush loaves. Sprinkle with poppy seed. Bake in preheated 375° F oven 20 to 25 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans; cool on racks.Note: If you don't have nonfat dry milk, use milk in place of water.
2 packages yeast active dry
1 tablespoon sugar
2 cups water warm (105° to 115° F)
2 eggs
6 1/2 cups unbleached flour
1 cup squash puréed winter (buttercup, butternut, acorn, etc.) or pumpkin
1/2 cup dry milk powder
1/3 cup sugar
3 tablespoons vegetable oil
2 teaspoons salt
2 to 3 tablespoons poppy seeds
Dissolve yeast and 1 tablespoon sugar in warm water; let set until foamy, 5 to 10 minutes. Separate 1 egg, reserve white. Combine yeast mixture, 2 cups flour, squash or pumpkin, dry milk, 1/3 cup sugar, whole egg, egg yolk, vegetable oil, and salt; beat well for 5 minutes. Add remaining flour 1 cup at a time, until a stiff dough is formed. Turn out onto well-floured surface and knead until smooth and elastic, adding flour if needed. Form into ball and place in well-greased bowl, turning to coat surface. Let rise, covered, until double, about 60 to 90 minutes. Punch down dough, divide into 3 portions, and allow to rest on lightly-floured surface for 10 minutes. Shape into loaves and place in 3 greased 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pans. Cover and let rise until double, about 60 minutes. Beat egg white slightly and brush loaves. Sprinkle with poppy seed. Bake in preheated 375° F oven 20 to 25 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans; cool on racks.Note: If you don't have nonfat dry milk, use milk in place of water.
Jamaican Jerk Chicken
This is one of our all-time favorite recipes! it's from , "The Sugar Reef Carribean Cookbook," by Devra Dedeaux.
· 1 tablespoon Ground allspice
· 1 tablespoon Dried thyme
· 1 1/2 teaspoons Cayenne pepper
· 1 1/2 teaspoons Freshly ground black pepper
· 1 1/2 teaspoons Ground sage
· 3/4 teaspoon Ground nutmeg
· 3/4 teaspoon Ground cinnamon
· 2 tablespoons Garlic powder or fresh
· 1 tablespoon Sugar
· 1/4 cup Olive oil
· 1/4 cup Soy sauce
· 3/4 cup White Vinegar
· 1/2 cup Orange juice
· 1 Lime juice
· 1 Scotch bonnet pepper (habanero)
· 3 Green onions -- finely chopped
· 1 cup Onion -- finely chopped
· 4 to 6 chicken breasts
"JERK: This method of cooking pork and chicken dates back to the Carib-Arawak Indians who inhabited Jamaica. After capturing an animal and thoroughly cleaning and gutting it, the Indians placed it in a deep pit lined with stones and covered with green wood, which, when burned, would smoke heavily and add to the flavor. But first, the carcass was "jerked" with a sharp object to make holes, which were stuffed with a variety of spices. The holes also allowed heat to escape without loss of moisture.
The results were superb. The meat was not only wonderfully spiced, but moist and tender." (Note: Sugar Reef is a restaurant in Manhattan)
Seed and finely chop Scotch Bonnet pepper. Trim chicken of fat. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice.
Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.
Preheat an outdoor grill.
Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping.
Note: Scotch Bonnet peppers, also known as "Habaneros" are the hottest of the capsicum peppers, they're truly incendiary. Substitute Serranos of Thai Bird Chiles if you can't find them.
· 1 tablespoon Ground allspice
· 1 tablespoon Dried thyme
· 1 1/2 teaspoons Cayenne pepper
· 1 1/2 teaspoons Freshly ground black pepper
· 1 1/2 teaspoons Ground sage
· 3/4 teaspoon Ground nutmeg
· 3/4 teaspoon Ground cinnamon
· 2 tablespoons Garlic powder or fresh
· 1 tablespoon Sugar
· 1/4 cup Olive oil
· 1/4 cup Soy sauce
· 3/4 cup White Vinegar
· 1/2 cup Orange juice
· 1 Lime juice
· 1 Scotch bonnet pepper (habanero)
· 3 Green onions -- finely chopped
· 1 cup Onion -- finely chopped
· 4 to 6 chicken breasts
"JERK: This method of cooking pork and chicken dates back to the Carib-Arawak Indians who inhabited Jamaica. After capturing an animal and thoroughly cleaning and gutting it, the Indians placed it in a deep pit lined with stones and covered with green wood, which, when burned, would smoke heavily and add to the flavor. But first, the carcass was "jerked" with a sharp object to make holes, which were stuffed with a variety of spices. The holes also allowed heat to escape without loss of moisture.
The results were superb. The meat was not only wonderfully spiced, but moist and tender." (Note: Sugar Reef is a restaurant in Manhattan)
Seed and finely chop Scotch Bonnet pepper. Trim chicken of fat. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice.
Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.
Preheat an outdoor grill.
Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping.
Note: Scotch Bonnet peppers, also known as "Habaneros" are the hottest of the capsicum peppers, they're truly incendiary. Substitute Serranos of Thai Bird Chiles if you can't find them.
Buttermilk Country Bread
from: http://www.deliciousdelicious.com/archives/2006/01/buttermilk_coun_1.html
The honey in this bread makes it surprisingly reminiscent of a wheat bread. Although I almost always bake the loaf in the oven, I confess that I prefer to make the dough in my bread machine, where I can just throw in all the ingredients and hit a button. The instructions below are for those who don't have a bread machine. Put the shaped loaf in the fridge overnight and finish the rising in the morning while the oven heats. Nothing like fresh bread for breakfast!
2-1/2 c. all-purpose flour
1-1/4 tsp. active dry yeast
2 TB. butter, softened
2 TB. honey
1 tsp. salt
1/4 tsp. baking soda
3/4 c. buttermilk, warm
1 TB. melted butter
1. In heavy-duty mixer, combine flour, yeast, butter, honey, salt and baking soda until mixed. With mixer running, pour in warm buttermilk. When dough begins to pull away from the sides, switch to dough hook. Knead on low speak until smooth, about 5 minutes. Let dough rest for 10 minutes and then knead for 1 minute longer.
2. Transfer the dough to a well-oiled bowl and turn once to coat. Cover and let rise in warm place until doubled in bulk, about 1 to 1-1/2 hours.
3. Lightly grease 8.5-by-4.5 loaf pan. Turn the dough onto a lightly floured board. Roll or pat into a rectangle about 1/2 inch in thickness. Beginning at narrow end, roll up the rectangle to form a loaf. Place the loaf, seam side down in the prepared pan. Cover and let rise until near top of pan, about 1 hour.
4. Preheat oven to 350 degrees. Brush top of loaf with melted butter. Bake until golden brown or the bottom sounds hollow when tapped, about 35 minutes.
5. Turn loaf onto rack and let cool completely before slicing.
Yield: 1 loaf
The honey in this bread makes it surprisingly reminiscent of a wheat bread. Although I almost always bake the loaf in the oven, I confess that I prefer to make the dough in my bread machine, where I can just throw in all the ingredients and hit a button. The instructions below are for those who don't have a bread machine. Put the shaped loaf in the fridge overnight and finish the rising in the morning while the oven heats. Nothing like fresh bread for breakfast!
2-1/2 c. all-purpose flour
1-1/4 tsp. active dry yeast
2 TB. butter, softened
2 TB. honey
1 tsp. salt
1/4 tsp. baking soda
3/4 c. buttermilk, warm
1 TB. melted butter
1. In heavy-duty mixer, combine flour, yeast, butter, honey, salt and baking soda until mixed. With mixer running, pour in warm buttermilk. When dough begins to pull away from the sides, switch to dough hook. Knead on low speak until smooth, about 5 minutes. Let dough rest for 10 minutes and then knead for 1 minute longer.
2. Transfer the dough to a well-oiled bowl and turn once to coat. Cover and let rise in warm place until doubled in bulk, about 1 to 1-1/2 hours.
3. Lightly grease 8.5-by-4.5 loaf pan. Turn the dough onto a lightly floured board. Roll or pat into a rectangle about 1/2 inch in thickness. Beginning at narrow end, roll up the rectangle to form a loaf. Place the loaf, seam side down in the prepared pan. Cover and let rise until near top of pan, about 1 hour.
4. Preheat oven to 350 degrees. Brush top of loaf with melted butter. Bake until golden brown or the bottom sounds hollow when tapped, about 35 minutes.
5. Turn loaf onto rack and let cool completely before slicing.
Yield: 1 loaf
MARLENE'S BOSTON CREAM PIE
CAKE:
2 c. flour
1 1/2 c. sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/4 c. soft butter
1/4 c. shortening
1 1/2 tsp. vanilla
1 1/4 c. sour milk
4 egg whites
CREAM FILLING:
1/3 c. sugar
2 tbsp. cornstarch
1/8 tsp. salt
1 1/2 c. milk
2 egg yolks
1 tbsp. butter
1 tsp. vanilla
GLAZE FOR BOSTON CREAM PIE:
3 tbsp. water
2 tbsp. butter
1/4 c. Hershey's cocoa
1 c. 10x sugar
1/2 tsp. vanilla
Cake: Grease and sugar (granulated) two 9 inch cake pans. Combine flour, sugar, soda, baking powder, and salt in large mixer bowl. Add butter, shortening, vanilla and sour milk. Blend on low speed for 30 seconds. Beat on medium for 2 minutes. Add egg whites and beat for 2 minutes. Pour into pans. Bake at 350 degrees for 30 to 35 minutes or until cake tester comes out clean. Cool 10 minutes and remove from pans. Cool completely.
Filling: Combine sugar, cornstarch and salt in saucepan. Gradually add milk and egg yolks; blend well. Cook and stir over medium heat until mixture boils; boil and stir for 1 minute. Remove from heat. Blend in butter and vanilla. Cool 10 minutes. Spoon over 1 cake layer. Carefully top with remaining layer. Combine water and butter in small pan. Bring to a full boil. Remove from heat and add cocoa. Stir until mixture leaves sides of pan and forms ball. Beat in 10x sugar and vanilla until smooth. Immediately pour onto top of cake, allowing some to drizzle down sides. Chill before serving. Makes 8 to 10 servings.
2 c. flour
1 1/2 c. sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/4 c. soft butter
1/4 c. shortening
1 1/2 tsp. vanilla
1 1/4 c. sour milk
4 egg whites
CREAM FILLING:
1/3 c. sugar
2 tbsp. cornstarch
1/8 tsp. salt
1 1/2 c. milk
2 egg yolks
1 tbsp. butter
1 tsp. vanilla
GLAZE FOR BOSTON CREAM PIE:
3 tbsp. water
2 tbsp. butter
1/4 c. Hershey's cocoa
1 c. 10x sugar
1/2 tsp. vanilla
Cake: Grease and sugar (granulated) two 9 inch cake pans. Combine flour, sugar, soda, baking powder, and salt in large mixer bowl. Add butter, shortening, vanilla and sour milk. Blend on low speed for 30 seconds. Beat on medium for 2 minutes. Add egg whites and beat for 2 minutes. Pour into pans. Bake at 350 degrees for 30 to 35 minutes or until cake tester comes out clean. Cool 10 minutes and remove from pans. Cool completely.
Filling: Combine sugar, cornstarch and salt in saucepan. Gradually add milk and egg yolks; blend well. Cook and stir over medium heat until mixture boils; boil and stir for 1 minute. Remove from heat. Blend in butter and vanilla. Cool 10 minutes. Spoon over 1 cake layer. Carefully top with remaining layer. Combine water and butter in small pan. Bring to a full boil. Remove from heat and add cocoa. Stir until mixture leaves sides of pan and forms ball. Beat in 10x sugar and vanilla until smooth. Immediately pour onto top of cake, allowing some to drizzle down sides. Chill before serving. Makes 8 to 10 servings.
Boston Cream Pie I
from www.allrecipes.com
Submitted by: Nancy D.
Yields: 12 servings
INGREDIENTS:
6 tablespoons butter, softened
2 tablespoons all-purpose flour
1 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup light cream
1/2 cup milk
1/4 cup white sugar
1 pinch salt
4 teaspoons cornstarch
2 eggs
1/2 teaspoon vanilla extract
3 (1 ounce) squares semisweet chocolate
2 tablespoons butter
1/4 cup light cream
1/2 teaspoon vanilla extract
1/2 cup confectioners' sugar
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.
Submitted by: Nancy D.
Yields: 12 servings
INGREDIENTS:
6 tablespoons butter, softened
2 tablespoons all-purpose flour
1 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup light cream
1/2 cup milk
1/4 cup white sugar
1 pinch salt
4 teaspoons cornstarch
2 eggs
1/2 teaspoon vanilla extract
3 (1 ounce) squares semisweet chocolate
2 tablespoons butter
1/4 cup light cream
1/2 teaspoon vanilla extract
1/2 cup confectioners' sugar
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.
My Biscotti
I love these because you can make them when you have almost NOTHING in the house...
1 cup (200 g) sugar
2 large eggs,
1 teaspoon baking powder
1/4 teaspoon salt
and 2 cups (250 g) flour.
Variations:
1. 3/4 cup(80 g) slivered almonds, 2 tablespoons minced orange zest (about half an orange's zest)
2. 1/2 cup any kind of nuts, 1/2 cup chocolate chips, 1/2 cup coconut
3. omit 1/2 cup flour, add 1/2 cup cocoa powder and 1 cup mint chocolate chips
1 cup (200 g) sugar
2 large eggs,
1 teaspoon baking powder
1/4 teaspoon salt
and 2 cups (250 g) flour.
Variations:
1. 3/4 cup(80 g) slivered almonds, 2 tablespoons minced orange zest (about half an orange's zest)
2. 1/2 cup any kind of nuts, 1/2 cup chocolate chips, 1/2 cup coconut
3. omit 1/2 cup flour, add 1/2 cup cocoa powder and 1 cup mint chocolate chips
Beignet Recipe
1 cup lukewarm water
1/4 cup sugar
1/2 teaspoon salt
1 egg, room temperature & beaten
2 tablespoons butter, softened
1/2 cup evaporated milk
4 cups bread flour or all-purpose flour
3 teaspoons instant active dry yeast
Vegetable oil*
Powdered sugar for dusting
* Use just enough vegetable oil to completely cover beignets while frying.
Using a mixer with a dough hook, place water, sugar, salt, egg, butter, evaporated milk, flour, and yeast in the bowl. Beat until smooth. If using a bread machine, select dough setting and press Start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. form dough into an oval, place in a lightly greased bowl, cover with plastic wrap, and refrigerate until well chilled (3 to 4 hours) or overnight.
To prepare dough, remove from refrigerator and roll out on a lightly floured board to 1/2-inch thickness. Cut into approximately 3-inch squares.
In a deep fryer or large pot, heat vegetable oil to 360 degrees F. Fry the beignets (2 or 3 at a time) 2 to 3 minutes or until they are puffed and golden brown on both sides, turning them in the oil with tongs once or twice to get them evenly brown; beignets will rise to the surface of the oil as soon as they begin to puff. NOTE: If the beignets don't rise to the top immediately when dropped into the oil, the oil is not hot enough. Remove from oil and drain on paper towels, then sprinkle heavily with powdered sugar. Serve hot.
NOTE: The dough can be kept for up to a week in the refrigerator - it actually improves with age; just punch down when it rises. Dough can also be frozen; cut and roll, or shape doughnuts before freezing.)
Makes 18 beignets.
This probably came from www.allrecipes.com
1/4 cup sugar
1/2 teaspoon salt
1 egg, room temperature & beaten
2 tablespoons butter, softened
1/2 cup evaporated milk
4 cups bread flour or all-purpose flour
3 teaspoons instant active dry yeast
Vegetable oil*
Powdered sugar for dusting
* Use just enough vegetable oil to completely cover beignets while frying.
Using a mixer with a dough hook, place water, sugar, salt, egg, butter, evaporated milk, flour, and yeast in the bowl. Beat until smooth. If using a bread machine, select dough setting and press Start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. form dough into an oval, place in a lightly greased bowl, cover with plastic wrap, and refrigerate until well chilled (3 to 4 hours) or overnight.
To prepare dough, remove from refrigerator and roll out on a lightly floured board to 1/2-inch thickness. Cut into approximately 3-inch squares.
In a deep fryer or large pot, heat vegetable oil to 360 degrees F. Fry the beignets (2 or 3 at a time) 2 to 3 minutes or until they are puffed and golden brown on both sides, turning them in the oil with tongs once or twice to get them evenly brown; beignets will rise to the surface of the oil as soon as they begin to puff. NOTE: If the beignets don't rise to the top immediately when dropped into the oil, the oil is not hot enough. Remove from oil and drain on paper towels, then sprinkle heavily with powdered sugar. Serve hot.
NOTE: The dough can be kept for up to a week in the refrigerator - it actually improves with age; just punch down when it rises. Dough can also be frozen; cut and roll, or shape doughnuts before freezing.)
Makes 18 beignets.
This probably came from www.allrecipes.com
Basic Angel Food Cake
Adapted from "The New Joy of Cooking"
Preheat oven to 350 degrees.
Sift together three times and set aside:
1 cup cake flour
3/4 cup sugar
1/2 teaspoon salt
In a large bowl, beat on medium speed for 1 minute:
11/2-2 cups egg whites (about a dozen)
1 tablespoon water
1 tablespoon fresh lemon juice
1 tablespoon cream of tartar
1 teaspoon vanilla
1/2 teaspoon of almond extract (optional)
Increase speed to medium and beat until contents increases in size by about four or five times and is the consistency of soft foam composed of tiny bubbles, about 3 minutes. The foam should hold a soft shape when beater is lifted.
Gradually beat 3/4 cup of sugar (in addition to the amount above) into the egg mixture, taking 2-3 minutes. Eggs should now form soft peaks that tip over slightly when the beater is lifted.
Using a rubber spatula, gently fold flour-and-sugar mixture into egg-and-sugar mixture about an 1/8 of a cup at a time. When last addition is made, check to make sure no traces of flour are left at the bottom of the bowl.
Pour batter into 9- or 10-inch, ungreased tube pan. Tilt to level top. Bake for 35-40 minutes or until toothpick comes out clean. Let cool upside down for at least 90 minutes. To unmold, slide a thin knife along pan sides to detach cake. Do the same for the tube. If pan has removable bottom, slide cake out and use the knife to detach bottom. Otherwise, turn cake pan upside down and tap bottom to loosen cake from pan.
Fluffy White Icing
2 large egg whites
1/4 cup light corn syrup
1/2 cup granulated sugar
2 tablespoons water
1 teaspoon vanilla, almond or orange extract
Pinch of salt
Combine sugar, corn syrup and water in 1-quart saucepan. Cover and heat to a rolling boil over medium heat. Uncover and cook, without stirring, to 242 degrees on a candy thermometer or until a small amount of mixture dropped into very cold water forms a ball that flattens when removed from water. Cooking time can take between 4 to 8 minutes.
Meanwhile using an electric mixer at high speed, beat egg whites in a medium bowl just until stiff peaks form. Reduce speed to medium and while beating constantly, very slowly pour hot syrup in a steady, thin stream into the egg whites. Add the vanilla and continue beating at high speed for about 10 minutes until stiff peaks form. Frost cake while icing is still warm.
Preheat oven to 350 degrees.
Sift together three times and set aside:
1 cup cake flour
3/4 cup sugar
1/2 teaspoon salt
In a large bowl, beat on medium speed for 1 minute:
11/2-2 cups egg whites (about a dozen)
1 tablespoon water
1 tablespoon fresh lemon juice
1 tablespoon cream of tartar
1 teaspoon vanilla
1/2 teaspoon of almond extract (optional)
Increase speed to medium and beat until contents increases in size by about four or five times and is the consistency of soft foam composed of tiny bubbles, about 3 minutes. The foam should hold a soft shape when beater is lifted.
Gradually beat 3/4 cup of sugar (in addition to the amount above) into the egg mixture, taking 2-3 minutes. Eggs should now form soft peaks that tip over slightly when the beater is lifted.
Using a rubber spatula, gently fold flour-and-sugar mixture into egg-and-sugar mixture about an 1/8 of a cup at a time. When last addition is made, check to make sure no traces of flour are left at the bottom of the bowl.
Pour batter into 9- or 10-inch, ungreased tube pan. Tilt to level top. Bake for 35-40 minutes or until toothpick comes out clean. Let cool upside down for at least 90 minutes. To unmold, slide a thin knife along pan sides to detach cake. Do the same for the tube. If pan has removable bottom, slide cake out and use the knife to detach bottom. Otherwise, turn cake pan upside down and tap bottom to loosen cake from pan.
Fluffy White Icing
2 large egg whites
1/4 cup light corn syrup
1/2 cup granulated sugar
2 tablespoons water
1 teaspoon vanilla, almond or orange extract
Pinch of salt
Combine sugar, corn syrup and water in 1-quart saucepan. Cover and heat to a rolling boil over medium heat. Uncover and cook, without stirring, to 242 degrees on a candy thermometer or until a small amount of mixture dropped into very cold water forms a ball that flattens when removed from water. Cooking time can take between 4 to 8 minutes.
Meanwhile using an electric mixer at high speed, beat egg whites in a medium bowl just until stiff peaks form. Reduce speed to medium and while beating constantly, very slowly pour hot syrup in a steady, thin stream into the egg whites. Add the vanilla and continue beating at high speed for about 10 minutes until stiff peaks form. Frost cake while icing is still warm.
Anadama Bread
From www.allrecipes.com
Submitted by: Behr Kleine
Prep Time: 1 Hour 30 MinutesCook Time: 45 Minutes
Ready In: 2 Hours 15 MinutesYields: 15 servings
INGREDIENTS:
1/2 cup water
1/4 cup cornmeal
2 tablespoons butter
1/2 cup molasses
1 (.25 ounce) package active dry yeast
3/4 cup warm water (110 degrees F)
3 cups all-purpose flour, divided
1 teaspoon salt
DIRECTIONS:
Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm.
In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes.
In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 1/6/2006
Submitted by: Behr Kleine
Prep Time: 1 Hour 30 MinutesCook Time: 45 Minutes
Ready In: 2 Hours 15 MinutesYields: 15 servings
INGREDIENTS:
1/2 cup water
1/4 cup cornmeal
2 tablespoons butter
1/2 cup molasses
1 (.25 ounce) package active dry yeast
3/4 cup warm water (110 degrees F)
3 cups all-purpose flour, divided
1 teaspoon salt
DIRECTIONS:
Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm.
In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes.
In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 1/6/2006
All Day Pork Loin Chili
Recipe courtesy Dan Smith and Steve McDonagh
Recipe SummaryDifficulty: Easy Prep Time: 45 minutes Cook Time: 3 hours Yield: 14 to 16 servings User Rating:
8 tablespoons vegetable oil
3 pounds boneless pork loin, cut into 2-inch cubes
Kosher salt
Freshly ground black pepper
1 Spanish onion, cut into 1-inch dice
2 cloves garlic,
minced 2 red bell peppers, seeded and cut into 1-inch dice
3 jalapeno peppers, seeded and minced
2 tablespoons light brown sugar
2 tablespoons chili powder
2 tablespoons ground cumin
2 teaspoons cayenne pepper
3 tablespoons cilantro, chopped
3 (15-ounce) cans diced tomatoes, with juice
1/2 cup honey
1/2 cup prepared black coffee
1/2 cup bourbon
2 (15-ounce) cans black beans, drained
2 (15-ounce) cans kidney beans, drained
1 cup sour cream, for serving
1 small can sliced or chopped jalapenos, for serving
2 cups shredded cheddar, for serving
Pour 4 tablespoons of the oil into a large, heavy bottomed stockpot and place over high heat for 2 to 3 minutes. Season the pork with a dash of salt and pepper and brown it in batches, 3 to 5 minutes per batch. Set aside the browned pork.
Pour the remaining oil into the pot and add the onion, garlic, bell pepper and jalapenos. Season the veggies with the brown sugar, chili powder, cumin, cayenne, salt, pepper and cilantro. Sweat the vegetable mixture over medium heat for 10 minutes, until the onion is soft. Add the pork back to the pot along with the tomatoes, honey, coffee, bourbon. Add the beans, stir well, bring up to a simmer and then lower the heat to the lowest setting. Let simmer 2 to 3 hours, until the pork is juicy and buttery soft. Serve directly from the stovetop with side bowls of sour cream, sliced jalapenos, and shredded cheddar.
Episode#: DS0203
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
Recipe SummaryDifficulty: Easy Prep Time: 45 minutes Cook Time: 3 hours Yield: 14 to 16 servings User Rating:
8 tablespoons vegetable oil
3 pounds boneless pork loin, cut into 2-inch cubes
Kosher salt
Freshly ground black pepper
1 Spanish onion, cut into 1-inch dice
2 cloves garlic,
minced 2 red bell peppers, seeded and cut into 1-inch dice
3 jalapeno peppers, seeded and minced
2 tablespoons light brown sugar
2 tablespoons chili powder
2 tablespoons ground cumin
2 teaspoons cayenne pepper
3 tablespoons cilantro, chopped
3 (15-ounce) cans diced tomatoes, with juice
1/2 cup honey
1/2 cup prepared black coffee
1/2 cup bourbon
2 (15-ounce) cans black beans, drained
2 (15-ounce) cans kidney beans, drained
1 cup sour cream, for serving
1 small can sliced or chopped jalapenos, for serving
2 cups shredded cheddar, for serving
Pour 4 tablespoons of the oil into a large, heavy bottomed stockpot and place over high heat for 2 to 3 minutes. Season the pork with a dash of salt and pepper and brown it in batches, 3 to 5 minutes per batch. Set aside the browned pork.
Pour the remaining oil into the pot and add the onion, garlic, bell pepper and jalapenos. Season the veggies with the brown sugar, chili powder, cumin, cayenne, salt, pepper and cilantro. Sweat the vegetable mixture over medium heat for 10 minutes, until the onion is soft. Add the pork back to the pot along with the tomatoes, honey, coffee, bourbon. Add the beans, stir well, bring up to a simmer and then lower the heat to the lowest setting. Let simmer 2 to 3 hours, until the pork is juicy and buttery soft. Serve directly from the stovetop with side bowls of sour cream, sliced jalapenos, and shredded cheddar.
Episode#: DS0203
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
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