Chocolate Chip Scones

3 cups s/r flour

1 cup cream

1 cup of water

150g chocolate chips

pinch of salt

one tablespoon of sugar

Lightly mix the ingredients all together in a bowl. Once combined, on to lightly floured bench, pop your dough on, and then lightly knead with your finger tips. Flour the rim of a glass (or another cutter of some sort) and cut them out. On to a tray, and then bake at 220C for 20mins.

source:  cityhippyfarmgirl.com

White Chocolate Raspberry Scones

White Chocolate Raspberry Scones

White Chocolate & Raspberry together in a soft, moist, delicious little Scone!

Your coffee has never been happier.

(makes 16 small scones)

• 2 cups all purpose flour
• 2 TBSPs sugar
• 1 TBSP baking powder
• 1/2 tsp Kosher salt
• 6 TBSPs cold unsalted butter, diced
• 1 small box of instant vanilla pudding mix
• 1 large egg
• 1/2 cup whole milk*
• 1 1/2 cup frozen raspberries
• 1/2 cup white chocolate chips, plus more for drizzling

1. Preheat your oven to 425 degrees.
2. Whisk together the flour, sugar, baking powder, and salt.
3. Cut in the butter until the dough is crumbly. {Dorothy recommends using two butter knives if you don’t have a pastry blender. I’ve done it both ways, and I suggest buying a pastry blender. They aren’t super expensive, and you are going to want to make scones all the time after these!}
4. Gently stir in the pudding mix, white chocolate chips, and the raspberries (straight from the freezer).
5. Make a small well in the center of the mixture, and add the egg and the milk. Stir until just combined. Then finish bringing the dough together with your hands.
6. Pour the dough out onto a large cutting board (you are going to have to smoosh it together, it will be pretty crumbly, but that’s okay). Divide the dough in two, and make two small rounds. Then slice each round into 8 equal pieces for a total of 16 small scones.
7. Bake on parchment paper or a Silpat for 11 minutes or until the bottom edges of the scones are golden brown. Note: Make sure you bake in the middle of the oven so that the scones cook evenly.
8. Optional: Once scones are cooled, drizzle with melted white chocolate.

PRETZEL BITES – Parmesan or Cinnamon and Sugar with glaze.

 

PARMESAN PRETZEL BITES

CINNAMON and SUGAR PRETZEL BITES

Take a Texas size Rhodes roll that has been thawed.

Roll it out in a four inch rope.

Cut in four sections.

I got tired of this method.

so I simplified even more.

Take your roll, and cut horizontally and vertically.

You have four pieces.

You will need:

as well as:

Once your bites are all cut,

place on a large greased baking sheet.

Let rise until double in size.

Like this . . .

Bring some water to boil in a large pot.

Prepare a Baking sheet with a clean towel and Paper towels on top.

Like this:

Heat your oven to 375 Degrees.

Plop about 10 bites into that boiling water.

Toss gently so that all sides are shocked with the water.

You will boil for about 45 seconds.

Remove from water with a slotted spoon.

Let drain on paper towels.

Don’t worry if a few of them shrivel up funny.

They will recover nicely in the oven!

Remove them carefully from the paper towels.

Place on greased baking sheet.

Bake at 375 degrees for about 15 minutes.

Let them bake until they are a nice golden color.

like this . . .

Roll in Parmesan and sprinkle with garlic and Kosher Salt.

Oh yum!

or do this:

Use that Cinnamon and Sugar mixture.

and this:

You’ll be too busy eating and dipping to watch the big game!

PRETZEL BITES

Texas size Rhodes Frozen roll dough

*as many as you like – each roll makes four bites

coarse salt, parmesan, garlic, cinnamon & sugar

Vanilla glaze (optional)

Take a thawed roll. Cut it in four equal sections. Place dough bites on greased sheets. I placed five across and five down on large baking sheets. Cover with plastic wrap that has been sprayed with non-stick cooking spray, and let dough rise until double in size. (about 35-45 minutes) Bring a large pot of water to a gentle boil. When dough has risen, plop about 10 pieces into the boiling water, tossing gently for about 45 seconds. Remove with slotted spoon, and place bites on paper towels to drain slightly. Move bites to greased baking sheets, and bake at 375 degrees for about 15 minutes or until done and golden brown.

Brush bites with melted butter, sprinkle with Kosher or Sea Salt, garlic and toss in Parmesan cheese. You can also make Cinnamon and Sugar bites. Make a mixture of Cinnamon and sugar: About 1 cup sugar and 1 1/2 tsp. of cinnamon, and mix together well. After you butter the pretzel bites, toss in cinnamon and sugar mixture.

You can serve the Parmesan Pretzel bites with a cheddar dip, and the Cinnamon and Sugar Pretzel bites with Vanilla glaze. So yummy . . . so simple!

VANILLA GLAZE

1 cup powdered sugar

Shop

2 tablespoons milk

1 tablespoon melted butter

1 tsp. vanilla extract.

Recipes

Combine sugar, milk, butter and vanilla and mix well.

CHEDDAR DIP

1 Tablespoon butter

1 Tablespoon all purpose flour

1 cup milk

1 1/2 to 2 cups of grated Cheddar Cheese.

Melt the butter in a med. size saucepan over medium heat. Add the flour and stir until blended, and

butter has turned lightly golden brown. Slowly whisk in the milk and cook until thickened slightly. Remove from heat and stir in the Cheddar Cheese until smooth and all of the cheese has melted. Season with salt and pepper. Shake a few red pepper flakes into sauce for added zing!

Avocado Fries

Recipe Adapted from Sunset Magazine
Canola oil for frying
1/4 cup flour

1 tsp kosher salt
About 1/4 tsp. kosher salt
2 large eggs, beaten to blend
1 1/4 cups panko (Japanese bread crumbs)
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges
Grated parmesan for serving (optional)

1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.

2. Meanwhile, mix flour with 1/2 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates.

3. Sprinkle the avocado slices with the remaining ½ tsp salt. Dip each slice in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.

4. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt and a little grated parmesan. Serve warm or room temperature.

Old Fashioned Banana Cream Pie

Old Fashioned Banana Cream Pie

Author: BS’ in the Kitchen

Recipe type: Dessert

Prep time: 15 mins

Cook time: 40 mins

Total time: 55 mins

Serves: 8-12

This classic banana cream pie is sure to please those banana lovers in your life!

Ingredients

• ————
• Pie Filling
• ————
• 3 cups whole milk
• ¾ cup white sugar
• ⅓ cup all-purpose flour
• ¼ teaspoon salt
• 3 egg yolks, beaten
• 2 tablespoons butter
• ½ tsp banana flavoring
• 1 tsp mexican vanilla (you can use regular vanilla as well)
• 2-3 small,nicely ripened bananas
• —————————–
• Graham Cracker Crust
• —————————–
• 2 cups of graham cracker crumbs
• ⅓ cup & 2 tbsp melted butter
• ———————-
• Whipped Topping
• ———————-
• 2 cups heavy cream
• 2-3 tbsp sugar
• 2 tsp vanilla extract

Instructions

1. ————
2. Pie Filling
3. ————
4. Start by scalding your milk. The best way to do this is by heating it in the microwave for 3-5 minutes. The most important part is to NOT boil the milk but to get it just before that point. You can help to avoid boiling by placing a wooden spoon into the bowl of milk.
5. In a large pot on medium heat, combine the scalded milk, sugar, flour and salt and whisk together until well combine.
6. Over medium heat, continue to whisk until the sauce starts to thicken up (8-10 minutes) to create a pudding like texture.
7. Once it starts to thicken up, reduce your heat and continue to stir for another few minutes (3-4 minutes).
8. In a separate bowl, whisk your egg yolks and add in a tablespoon of your pudding mixture and stir. This will temper the eggs to avoid any curdling. Add in a few more tablespoons for safe measure.
9. Once the eggs have tempered, add it into your pudding. Continue over a low heat for a few more minutes (3-4 minutes) then remove from heat.
10. Stir in your butter, banana flavouring and vanilla and stir until well combined.
11. Slice your bananas and place on top of your graham cracker pie crust.
12. Pour the banana pudding over the banana and place in the fridge to chill for a few hours.
13. —————————–
14. Graham Cracker Crust
15. —————————–
16. Mix the graham cracker crumbs and melted butter together and press into a pie plate.
17. ———————-
18. Whipped Topping
19. ———————-
20. Whipped the heavy cream, adding the sugar and vanilla once it starts to thicken.
21. Once whipped and fluffy, place as much as you’d like on top of the chilled pie.
22. For extra flare, sprinkle on some toasted coconut!

Awesome and Easy Creamy Corn Casserole

Rated: Submitted By: LETSGGGO Photo By: mis7up Prep Time: 5 Minutes Cook Time: 45 Minutes Ready In: 50 Minutes Servings: 8

"Whole kernel corn, cream style corn, sour cream, eggs, butter and muffin mix. A creamy, corny dream of a casserole."

Ingredients:

1/2 cup butter, melted 2 eggs, beaten 1 (8.5 ounce) package dry corn bread mix

1 (15 ounce) can whole kernel corn, drained 1 (14.75 ounce) can creamed corn 1 cup sour cream

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
2.	In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
3.	Bake for 45 minutes in the preheated oven, or until the top is golden brown

Ham Pate

Ham Dip

250g sliced leg ham

1/3 cup light sour cream

1/3 cup whole egg mayonnaise

1/3 cup finely grated parmesan

1½ Tbs chives, roughly chopped
1 Tbs seeded mustard (optional)

A pinch of sea salt & cracked black pepper

Garnish

finely chopped chives

pink peppercorns

Sautéed Boneless Pork Chops With Tomato-Sage Pan Sauce

RECIPE BY
Food.com
Ingredients
2 tsps sage (chopped fresh, divided)
1/2 tsp kosher salt
1/2 tsp black pepper (fresh ground)
16 ozs pork chops (boneless center cut, 3/4 inch thick)
cooking spray
1/2 cup dry white wine
2 garlic cloves (minced)
1 cup tomato (chopped seeded)
1/4 cup fat-free chicken broth
1/4 tsp kosher salt
1/8 tsp black pepper (fresh ground)
PREP TIME
20 min
TOTAL TIME
50 min

Apple Orchard Pork Roast

Onions and apples meld perfectly to make a sweet and savory treatment for pork roast. Serve it with the accompanying sour cream sauce. —Vikki Lee, Gold River, California

8 ServingsPrep: 25 min. Bake: 1-1/4 hours + standing

Ingredients

• 1 boneless whole Pork Loin roast (3 to 4 pounds)
• 1 garlic clove, peeled and halved
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 6 fresh sage leaves
• 3 fresh rosemary sprigs
• 3 fresh thyme sprigs
• 3 medium onions, cut into chunks
• 4 garlic cloves, thinly sliced
• 1/4 cup butter, cubed
• 1-2/3 cups sparkling apple cider, divided
• 1 tablespoon soy sauce
• 1/4 cup sour cream

Directions

• Preheat oven to 350°. Place roast in a shallow roasting pan; rub
• with garlic halves and sprinkle with salt and pepper. Top with
• herbs. Arrange apples, onions and sliced garlic around roast; dot
• with butter. Combine 1 cup cider and soy sauce; pour over top.
•  
• Bake, uncovered, 1-1/4 to 1-1/2 hours or until meat reaches desired
• doneness (for medium-rare, a thermometer should read 145°;
• medium, 160°), basting occasionally with pan juices. Remove the
• roast, apples and onions to a serving platter; keep warm.
• Let stand 10 minutes before slicing.

• Meanwhile, skim fat from pan juices; transfer juices to a small
• saucepan. Add remaining cider. Bring to a boil. Remove from heat;
• whisk in sour cream until smooth. Serve with pork. Yield: 8 servings
• (1 cup sauce).

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

 

Christmas Champagne Cocktail

Makes about 2 quarts
1 1/2 cups water
1 1/2 cups sugar
1 (12-ounce) bag fresh or frozen cranberries
2 (1-ounce) packages fresh mint
2 (750-milliliter) bottles Champagne, chilled
Garnish: cranberries, fresh mint

1. In a medium saucepan, combine water and sugar over medium-high heat; stir until sugar dissolves. Add cranberries, and bring to a simmer. Reduce heat to medium, and cook for 5 minutes, stirring frequently. Remove from heat, and add mint. Cover, and steep for 15 minutes.
2. Press cranberry mixture through a fine-mesh strainer, discarding solids. Let cool completely. To serve, pour cranberry syrup and Champagne into a large pitcher, stirring gently to combine. Garnish with cranberries and fresh mint, if desired.

Chicken Madeira - Cheesecake Factory

Cheesecake Factory™ Chicken Madeira

Description: Sauteed chicken breasts topped with fresh asparagus and melted mozzarella cheese, covered with fresh mushroom Madeira sauce. Serve with mashed potatoes.
Ingredients   1 large whole, boneless chicken breast 1/2 lb. baby portabello mushrooms 2 slices mozzarella cheese 4 asparagus spears 1 1/2 cups Madeira wine 1 cup beef stock 1 tablespoon olive oil 1 tablespoon butter 2 tablespoons Wondra or flour 1/4 teaspoon crushed black pepper crushed sea salt, to taste
Directions 1. Separate the chicken breast into two cutlets. Season with black pepper and sea salt. Cover with plastic wrap and flatten with a mallet until about 1/4-inch thick. 2. Heat oil in a skillet over medium heat; add chicken and pan fry for about 5 minutes on each side. Transfer the chicken to a plate, cover and set aside. 3. Using the same pan, melt the butter and saute the sliced mushrooms for about 3 minutes. Add wine, stock and Wondra and then bring to a boil. Lower heat to medium-low and simmer for about 20 minutes stirring frequently, the sauce will thicken. 4. While the sauce is cooking, boil the asparagus in water for about 4 minutes. 5. Add the chicken breasts to the sauce and coat well. Saute for another 2 minutes on each side. 6. Place 2 of the aparagus on top of each piece of chicken, then top with a slice of cheese. Once the cheese has melted, transfer to a serving dish and drizzle some sauce on top. Serves 2

Southern Deviled Eggs by Paula Dean

Ingredients

7 large eggs, hard boiled and peeled
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
Salt and pepper, for taste
Paprika, for garnishing
Sweet gherkin pickles sliced, for garnishing
Pimentos, for garnishing

Directions

Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.

Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.
Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.

Lemon Ricotta Pancake from Ice Box Café - Miami Beach

Lemon Ricotta Pancake from Ice Box Café - Miami Beach

The lemon ricotta pancake made at the Ice Box Cafe in Miami Beach is served with whipped cream cheese. Recipe: Lemon ricotta pancakes

35 minutes, plus baking time. Makes 8 pancakes
WHIPPED CREAM CHEESE
3/4 cup heavy cream
2 teaspoons powdered sugar, more to taste
1/8 teaspoon vanilla extract
3 ounces cream cheese
1 tablespoon sour cream
1 tablespoon lemon zest, from about 2 lemons
1. In the bowl of a stand mixer fitted with the whip attachment, or in a large bowl using a hand mixer, whip together the heavy cream, powdered sugar and vanilla until stiff peaks are formed, 3 to 4 minutes. Move to a separate bowl.
2. In the mixing bowl, whip the cream cheese until creamy and smooth. Add the sour cream and lemon zest and continue beating, scraping down the sides of the bowl occasionally until completely incorporated and smooth.
3. Fold the whipped cream mixture in with the whipped cream cheese, one half at a time, careful not to overmix. This makes about 1½ cups whipped cream cheese. Cover the bowl with plastic wrap and refrigerate until ready to serve.
LEMON RICOTTA PANCAKES
1 1/2 cups sugar
1 1/4 cups (5 1/3 ounces) flour
2 teaspoons baking powder
8 eggs, divided
2 cups ricotta cheese
1 tablespoon lemon juice and zest from 2 lemons
1 pound (4 sticks) butter, melted
1. Heat the oven to 350 degrees.
2. In a medium bowl, sift together the sugar, flour and baking powder.
3. In the bowl of a stand mixer, or in a large mixing bowl, combine the egg yolks, ricotta cheese, lemon juice and zest. With the mixer running, slowly add the dry ingredients, beating until well-combined. Continue beating, drizzling in the melted butter until well combined. Move the mixture to a separate bowl.
4. In the mixing bowl, beat the egg whites until stiff. Gently fold the egg whites into the batter, one half at a time. This makes about 8 cups batter.
5. Spray a small, preferably 6-inch, oven-safe nonstick skillet with cooking spray (we tested using 8-inch skillets, measured across the top of the pan). Pour about 1 cup of the batter into the skillet and bake until the pancake puffs and is set, and a toothpick inserted in the center comes out clean, about 25 minutes. To make more than 1 pancake at a time, use multiple pans (baking multiple pancakes at once will increase the baking time slightly).
6. The pancakes are delicate. Slide a spatula along the outer edge of each to remove from the pan. Serve immediately, with whipped cream cheese on the side. Repeat as needed until all 8 pancakes are baked.

Biscuits - KFC Recipe

1 1/2 cups flour
1 1/2 teaspoons salt
1 tablespoon sugar
1 tablespoon baking powder
2/3 cup milk
1/3 cup vegetable shortening

Directions:
Preheat oven to 425ºF.

Sift together flour, salt, sugar and baking powder into mixing bowl.

Make a well in the flour mix and add the milk.

Add shortening and begin kneading with hands (to cut in) the vegetable shortening and flour in the milk until thoroughly mixed.
 
Add milk, if needed to form, and mix.

Makes about 9 biscuits.

Holiday Horseradish Deviled Eggs

Holiday Horseradish Deviled Eggs
Ingredients

4 slices bacon
6 eggs
3 tablespoons mayonnaise
1/2 teaspoon cayenne
2 tablespoons prepared mustard
1 tablespoon prepared horseradish
Pinch salt
Pinch cracked black pepper
2 tablespoons thinly sliced scallion greens

Directions
Preheat the oven to 400 degrees F.

Put the bacon on a sheet tray lined with a wire rack and bake until crisp, about 18 to 22 minutes Remove the bacon from oven, allow to cool and then crumble.

Put the eggs in a small saucepan and cover them with salted water. Bring the water to a boil over medium heat, then cover, and remove the saucepan from the heat. Allow the eggs to sit for 10 minutes. Remove eggs from pan and shock in ice water. Peel the eggs and cut in half. Remove the yolks to a medium-sized bowl. Add the mayonnaise, cayenne, mustard, horseradish, salt, and pepper.