18 posts tagged “yummy”

 
Ingredients
    * 2 ripe peaches, halved and pitted
    * 3 tablespoons plus 1 teaspoon sugar, divided
    * 1 large egg white
    * 2 tablespoons finely chopped sesame candy or crushed amaretti

Preparations

Preheat broiler.

Put peaches, cut side up, on a baking sheet and sprinkle with 1 teaspoon sugar (total). Broil 4 to 5 inches from heat until tops begin to brown, 2 to 4 minutes.

Beat egg white with a pinch of salt in a deep bowl using an electric mixer at medium-high speed until foamy. Gradually add remaining 3 tablespoon sugar, beating until white holds stiff, glossy peaks. Fold in sesame candy.

Place a dollop of meringue on each peach half and broil 30 seconds. Turn off broiler and leave peaches in oven just until tips of meringue are browned, 30 seconds to 1 minute (watch carefully).

Cooks' note: The egg white in this recipe is not fully cooked.

French Toast Bites with Blueberry Sauce
from Williams-Sonoma Cooking Together by Erin and Tatum Quon
shared on Meet Me in the Kitchen

1 pint blueberries
¾ cup maple syrup
2 Tbls sugar
1 tsp ground cinnamon
2 eggs
½ cup buttermilk
½ cup milk
1 tsp vanilla
pinch of salt
6 slices country bread, cut into 1-inch cubes
2 Tbls butter

Combine the blueberries and maple syrup in a small saucepan over medium-low heat. Bring to a boil, stirring continuously. Set aside.

Combine sugar and cinnamon and set aside.

Whisk together the eggs, buttermilk, milk, vanilla, and salt. Add the bread cubes and toss so that all sides are coated and egg mixture is soaked up.

Over medium heat, melt 1 Tbls butter and add half of coated bread cubes. Cook, until golden, turning on all sides.

Toss in cinnamon sugar.

Repeat with remaining bread cubes.

These can also be put on skewers with fruit and dipped in the sauce.

Recipe: Chocolate Banana Pops
By Katie Goodman
from Craftzine.com

School is out in most places and warmer weather has arrived. The sounds of the street are filled with children's laughter and the catchy jingle of the ice cream man. Stop there parents — you won't need to shell out for overpriced and unhealthy treats anymore. Instead, try this cheaper make-at-home cold summer treat, a great way to get healthy fruit into our kids with a little something special.

This is a fun project for kids to help with. They will enjoy coming up with interesting ways of decorating their own "popsicle." Who doesn't love an ice cold treat when it's hot outside?

Ingredients and Materials:
3 bananas not overly ripe
5oz semi-sweet chocolate
5oz white chocolate
3tsp shortening
Rainbow sprinkles
Chocolate sprinkles
6 popsicle sticks
Parchment paper
Measuring spoons
2 small bowls
2 spoons
Cutting board

Recipe makes 6 chocolate banana pops.
See the directions at Craftzine.com

Ricotta Doughnuts
Recipe from GaleGand.com
Ingredients

6 large eggs
1/2 cup sugar
1 pound whole or skim milk ricotta
2 1/2 cups all-purpose flour
1 heaping tablespoon baking powder
1 teaspoon pure vanilla extract
Canola or vegetable oil for frying
Powdered sugar in a shaker or cinnamon sugar (optional, see headnote)

Do-Aheads
You can cover the bowl of batter and put it in the refrigerator at this point (up to 1 day ahead) until you’re ready to fry but you may have to increase the frying time slightly to compensate for the colder batter.

You'll need
Deep-frying thermometer

Instructions

1. In a large bowl, together the eggs, sugar, ricotta, flour, baking powder, and vanilla extract until combined, being careful not to over mix the batter.*

2. Heat 2 to 3 inches of oil in a deep, heavy pot to 325°F. Drop the batter by small ice cream scoopfuls or small spoonfuls (use 2 teaspoons) into the oil and fry for 3 minutes, turning often, until golden brown on each side. You may need fry the doughnuts in two batches to avoid crowding the pot. Break open doughnut to make sure it’s cooked all the way through. Scoop out the doughnuts with a slotted spoon and transfer to paper towels or a brown paper bag to drain. Let the oil come back up to temperature and repeat with remaining batter.

3. Dust heavily with powdered sugar or cinnamon sugar and serve hot.

D.I.Y. Strawberry Shortcake

Biscuit
2 cups cake flour
3 tablespoons white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 egg
2/3 cup cream
1 teaspoon vanilla

Strawberries
1 quart strawberries
1 lemon, zest & juice
1/4 cup sugar

Cream
2 cups whipping cream
1/2 cup powdered sugar (or to taste)
1 teaspoon vanilla
Pinch of salt

Heat oven to 400�F. Prepare a baking sheet with parchment. Sift the dry ingredients for the biscuits together, then cut the butter in and work in with your fingers until it's in pea-sized lumps. Beat the egg with the cream and vanilla and add. Work in just until the dough comes together. Turn out onto a floured countertop and cut into rounds. Bake for 10 minutes or until just barely golden.

Hull and chop the strawberries and macerate for at least an hour with the lemon zest and sugar.

Beat the cream until it holds soft peaks. Add the sugar, vanilla and salt.

To serve, split each biscuit into two and layer with strawberries and cream.

When we were growing up, my sister and I always got Easter egg cakes on Easter. They came from a bakery and had our names across the tops in delicate icing script. I insisted on chocolate frosting, which meant mine was always a very un-Easter-like dark brown while hers was pink or yellow. But that egg cake was The Thing in our house. Now, I see them at New York City bakeries for an unforgivable amount of money. I could bake my own with a special egg-shaped pan, but I don't have room in my cupboards for a pan I might use once or twice a year. So I set out to make egg cakes with nothing more than a loaf pan and a sharp knife.

I'm not saying these egg cakes are as perfectly shaped as those that come out of the special pans. Yours may look better, they may look worse. What I can tell you is that an egg is really not the hardest of shapes; we're not talking pirate ships or castles, or even an anatomically correct Lego here.

I also practiced, experimenting with two different types of cake. A pound cake is your best bet, in my opinion, for two reasons. One, it's baked in a loaf pan, which lends itself well to getting three individual eggs, and you don't have to guess how much batter to put in (as you would with a recipe that's not meant to be baked in a loaf pan). Two, it's firm, which means it's easier to carve.

This is what you'll need:
• A good pound cake recipe. I used this Lemon Pound Cake from Gale Gand, minus the glaze.
• A sharp, serrated knife.
• A firm frosting recipe. I like this Swiss Buttercream from Smitten Kitchen, which is easy to work with and isn't drippy.
• Food coloring, for the frosting.
• A piping bag or plastic bag with the tip cut off, if you'd like to monogram your cakes. Set a bit of the white frosting aside before you add the food coloring.
• Uses for leftover, crumbled pound cake that you carve away from your eggs. It's great over ice cream, or you can mash it up and make cake pops.

Remove the core of the apples, cutting to within a half inch of the bottom of the apple. This is easy to do with an apple corer, but can also be done with a melon baller, grapefruit spoon, or a paring knife. The idea is to create a well inside the apple about 3/4 inch wide.

Mix the brown sugar, oatmeal, cinnamon, nutmeg, cloves, and any extras in a bowl. Divide this mixture between the apples and pack it into the wells.

Arrange the apples in a baking dish (an 8x8 Pyrex dish works well), and top each one with a pat of butter. Pour the water into the bottom of the dish and cover loosely with aluminum foil.

Bake for 20 minutes and remove foil. Continue baking uncovered until the apples are baked through and the brown sugar has melted into a syrup, an additional 20-30 minutes.

Test for doneness by poking a knife into the apple through the center well. It should slide easily with no resistance. The skin on the apples will also become wrinkled and soft by the end of cooking.

Serve with a scoop of ice cream, creme fraiche, or whipped cream.