Tag Archives: untested

Olive Oil Bread Dip

Posted by admin in Appetizers, International, Party Ready, Sauces & Dressings, Side Dishes, Snacks, Vegetarian and tagged with
  • 1 Tablespoon oregano
  • 1 Tablespoon basil
  • 1 Tablespoon parsley
  • 2 teaspoons onion powder
  • 2 teaspoons pepper
  • 2 teaspoons red pepper flakes
  • 1 1/2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme
  • 1/2 teaspoon rosemary
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar, optional

Mix all ingredients together in a small bowl except olive oil and balsamic vinegar. When ready to use, mix 1 tablespoon of mixture with olive oil. If desired, add balsamic vinegar. Serve with slices of crusty bread.

The remaining dry mixture can be stored in your pantry for up to 6 months.

Chocolate No Bake Cookies

Posted by admin in Baked Goods, Desserts, Vegetarian and tagged with ,
  • 1/4 cup unsalted butter
  • 1 1/2 cups sugar
  • 1/2 cup milk
  • 1/4 cup cocoa powder
  • 2/3 cup creamy peanut butter
  • 1 Tablespoon vanilla extract
  • 3 cups old-fashioned whole rolled oats
  • 1/8 teaspoon salt

In a medium saucepan over medium heat, combine the butter, sugar, milk, and cocoa powder together and whisk until the butter melts. Bring to a boil, then stop whisking and allow to boil for 1 minute. Remove from heat and stir in the peanut butter and vanilla extract until completely combined. Add the oats and salt and mix to coat thoroughly. Allow to sit for 5 minutes.

While the chocolate oat mixture sits, line two baking sheets with parchment paper. Using a spoon, drop approximately a Tablespoon of the mixture onto the lined baking sheets and repeat until all the mixture is distributed. Refrigerate the cookies for 30-60 minutes until set. Remove from the refrigerator and enjoy!

Easy Sugar Cookies

Posted by admin in Baked Goods, Desserts, Vegetarian and tagged with ,
  • 1 c unsalted butter, room temperature
  • 2/3 c + 3 T granulated sugar , divided
  • 2 c + 1 T flour , leveled
  • 1 t vanilla
  • rainbow sprinkles or nonpareils (optional)

Preheat oven to 325F. Line a baking sheet with parchment paper. In a large bowl with an electric mixer, beat together butter and 2/3 cup of sugar until combined. Add in flour and vanilla and blend well.

Roll the dough into 1-inch balls. Gently roll the balls in the remaining 3 tablespoons of sugar until lightly coated. Set on the baking sheet 2 inches apart. With the bottom of a measuring cup or glass, press down on the ball of dough to flatten. If using sprinkles or nonpareils, sprinkle over flattened cookie dough and lightly press down so they stick.

Bake for 14-16 minutes or until just slightly golden around the edges and on the bottom. Remove from the oven and let rest on the baking sheets for at least 10-15 minutes to finish baking. Transfer to a cooling rack to cool completely.
Enjoy!

Ginataang Mais / Chè bắp / Chè Ngô (Sweet Corn Pudding)

Posted by admin in Desserts, International, Vegetarian and tagged with

As an Amazon Associate I earn from qualifying purchases.

  • 3 cobs of fresh corn (kernels removed) or 1 1/2 c canned corn
  • 2 13.5oz cans coconut milk
  • 3 c water
  • 1 c glutinous rice/sticky rice (malagkit—buy it on Amazon)
  • 1 1/2 c coconut cream (buy it on Amazon)
  • 1 c sugar

In a large pot over medium heat, combine coconut milk and water. Bring to a simmer, and add the rice and corn (if using canned corn, wait until later to add). Reduce the heat to low and let the mixture cook for approximately 12-15 minutes, stirring often to prevent the rice from sticking. Add the sugar and 1 cup of the coconut cream, stirring until the sugar dissolves (if using canned corn, add it now). Cook for an additional 8-10 minutes until the rice is cooked through. The mixture may thicken more as it cools. Serve with a drizzle of the remaining coconut cream and enjoy! Delicious warm or cold.

*With minor variation, this dish is referred to as Ginataang Mais in the Philippines, Chè bắp in Southern Vietnam, and Chè Ngô in Northern Vietnam.

BYU Mint Brownies

Posted by admin in Baked Goods, Desserts, Vegetarian and tagged with , ,

BROWNIES

  • 13⁄4 c flour
  • 2 c sugar
  • 1 c butter, melted
  • 4 eggs
  • 1⁄2 c cocoa
  • 2 T honey
  • 1⁄2 T baking powder
  • 1⁄2 t salt

Preheat oven to 350F.

Mix melted butter and cocoa with whisk. Stir in flour, white sugar, eggs, honey, baking powder and salt. Grease rectangular metal cake pan, line with parchment paper and grease again. Spread batter in prepared pan. Bake at 350F for about 25 minutes. Let cool.

MINT ICING

  • 2 1⁄3 c powdered sugar
  • 5 T butter, softened
  • 3 T milk
  • 1 T light corn syrup
  • 1 dash salt
  • 1⁄4 t mint extract
  • 4-5 drops green food coloring

Mix butter, corn syrup and salt with hand mixer. Add powdered sugar and mix thoroughly. Mix in milk slowly until consistency is a little thinner than normal frosting. Add mint extract and food coloring, and mix. Spread mint icing on brownies. Chill in freezer for 10-15 minutes to set icing.

CHOCOLATE FROSTING

  • 4 c powdered sugar
  • 8 T butter, melted
  • 1⁄4 c milk
  • 6 T cocoa powder
  • 1 t vanilla extract

Mix butter and cocoa with hand mixer. Add milk and vanilla extract. Add powdered sugar slowly and mix on low. Add more milk as needed to reach desired consistency. Spread chocolate frosting on iced brownies. Cut and serve.

Kneaders Chunky Cinnamon Bread

Posted by admin in Baked Goods, Vegetarian and tagged with ,

Dough

  • 1 c warm water
  • 1 T yeast
  • 3 T sugar
  • 3 c all purpose flour
  • 1/4 c dough enhancer
  • 3 T butter, softened
  • 1 T oil
  • pinch of salt

Brown Sugar Filling

  • 2 cup brown sugar
  • 1/2 cup butter, melted
  • 2 teaspoons cinnamon

Proof the yeast by sprinkling it over the water. Sprinkle the sugar over the yeast. It should all start to sink into the water and eventually become foamy. Meanwhile, add remaining dough ingredients into a bread machine or a stand mixer. Add the yeast mixture into the bread machine or bowl. If using a bread machine, run through dough cycle. If using a stand mixer– use a paddle attachment to mix together until a dough ball forms. Cover and let rise in a warm place for 30 minutes. Punch down with bread hook. Repeat two more times.

Meanwhile, grease and line two bread loaf pans with parchment paper. In a new bowl, mix together the brown sugar, melted butter, and cinnamon. Remove dough from bread machine or bowl and divide into halves. Continue to divide into halves until you have 64 small dough balls. Line the bottom of the two pans with dough balls. Spread each of them with the brown sugar mixture. Continue alternating layers of dough with layers of brown sugar until no more remains. Cover and let rise for 30 more minutes.
Bake at 375 degrees for 27 to 28 minutes. Remove and let cool in pan for about 10 minutes. Remove from pan and let continue to cool on rack.

Makes 2 loaves

**Haven’t made this yet – will try with Rhodes Rolls to make it faster and easier.

German pancakes

Posted by admin in Breakfast, Vegetarian and tagged with
  • 6 large eggs
  • 1 c milk
  • 1 c all-purpose flour
  • 1 t vanilla extract
  • 5 T butter
  • pinch of salt

Preheat oven to 425 F. Cut the butter into 1/2 inch-thick squares and lay, equally spaced, in an ungreased 9×13 baking dish and place in oven, until just melted.

Place all other ingredients in a blender. Cover and blend until smooth. Pour batter into baking dish, over melted butter. Bake for 22-27 minutes or until edges are golden brown and puffy.

To serve, sprinkle generously with powdered sugar and syrup.

English Toffee

Posted by admin in Desserts and tagged with
  • 1 cup butter
  • 1 Tablespoon light corn syrup
  • 3 Tablespoons of water
  • 1 ½ cup sugar
  • 1 teaspoon vanilla
  • 1 cup chopped almonds
  • 4 (1.4 oz) chocolate candy bars

Melt butter in large saucepan.  Add sugar, corn syrup and water.  Cook to hard crack stage (300 degrees), stirring occasionally.  Remove from heat; quickly stir in vanilla and ¾ cup chopped almonds.  Pour mixture into a lightly buttered 9 x 13 x 2 inch baking pan or onto a large piece of heavy aluminum foil, lightly buttered.  Cool 5 minutes.  Place chocolate candy bars on warm toffee.  When chocolate melts, spread evenly over toffee and sprinkle with remaining chopped almonds.  Cool; breaking into pieces and store in a tightly covered container.  Yield 1 ½ pounds.

Savory Stuffed Crescents

Posted by admin in Appetizers and tagged with
  • 1 pound ground beef
  • ¼ cup butter
  • 1 teaspoon oregano
  • 2 Tablespoons tomato paste
  • 1 cup grated Monterey Jack cheese
  • 2 (8 count) cans refrigerator crescent rolls
  • ½ cup finely chopped onion
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup sour cream
  • ½ teaspoon garlic salt

Sauté ground beef and onion in butter in skillet until ground beef is crumbly.  Add rest of ingredients mixing well.  Spread 1 teaspoon onto each roll and shape into crescents.  Place on baking sheets and bake at 375 degrees for 11 minutes or until golden brown.  Yields 16 servings.