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Recipes
PHYLLO--FABULOUS & FRAGILE
By stepjo7269
Cuisine at Home–Issue 55 February 2006
- What it is and isn’t:
- ● Crisp, flaky phyllo is super versatile–You can stack it, roll it, fold it, or mold it. All this from a box of dough in the freezer section.
- to to to quite a reputation for being fussy and tricky to work with. But it’s only frustrating if you don’t follow the rule of handling. Here are some essentials to know, along with a few tips to ensure success.
- ● Don’t confuse phyllo with puff pastry, which is made of equal parts flour and butter. While both are flaky, phyllo is crispr and far lower in fat.
- Thawing:
- Rules of handling:
- how to start:
- to Roll the parchment and towel back, then lift a corner of the to phyllo sheet, carefully peel it off, and place on parchment or wax paper. Gently brush with melted butter, then continue layering and buttering as many phyllo sheets as you need.
- Imperfections:
- Shaping:
- to very easy to layer and shape phyllo in a variety of ways. The following is directions for making triangles and cups–just be sure the filling isn’t too wet or the phyllo will become soggy.
- Stuffed Triangles:
- Enclosed triangly packets are super simple to make using a “flag fold”. Make any size you like by varying the width of the phyllo strip and the amount of filling:
- ● Layer two sheets of phyllo, brushing butter on each sheet.
- 9x14 3 layered sheets into lengthwise strips. (A 9x14 inch sheet easily divides into 3 inch wide strips.)
- Phyllo Cups:
- to to can find small pre-baked phyllo cups in the freezer section right by the dough. But it’s also easy to make your own if you need a different size or want to add flavors between layers. Use any size muffin tin or custard cup as a mold.
- ● Layer four sheets of phyllo, brushing butter on each sheet.
- 2 Cut squares or rounds 2 inches larger than the opening diameter of the cups.
- ● Firmly press the phyllo pieces over the outside of the cup with the buttered side up. Bake as directed then cool for a few minutes before removing.
BROWNIES
By stepjo7269
The Clarion Ledger (Courtney Taylor from Southern Cook’s Handbook)
- 1 pound butter
- 1 pound plus 3 cups semisweet chocolate chips
- 6 large eggs
- 2 T plus 1 ½ tea. instant coffee
- 2 T. vanilla
- 2 ½ C. sugar
- 1 C. all-purpose flour
- 1 T. baking powder
- 1 tea. salt
- 3 C. chopped pecans
- ●Preheat the oven to 350 degrees.
- ●Grease and flour a 12x18 inch jelly-roll pan and set aside
- ●In a double boiler, over simmering water, melt together the butter and 1 pound semisweet chocolate chips. When the mixture is smooth, remove it from the heat and allow it to cool to room temperature.
- ●In a large mixing bowl, stir together eggs, instant coffee, vanilla and sugar. Stir in the cooled chocolate mixture and set aside.
- ●In a separate bowl, sift together flour, baking powder, and salt.
- ●Fold and stir the dry ingredients into the batter until well combined.
- ●Fold in the remaining chocolate chips and pecans.
- ●Pour into prepared pan and bake about 30 minutes or until tester comes out clean.
- ●(Do not overbake or the brownies will develop a thick, hard crust around the edges.)
CREAM PUFF MONSTERS
By stepjo7269
Taste of Home's Gifts from the Country Kitchen Cookbook p
- 3/4 3/4 2 cup plus 2 tablespoons all-purpose flour
- 2 2 2 tablespoons sugar
- 2 2 2 tablespoons baking cocoa
- 1 1 1 cup water
- 1/2 1/2 1/2 cup butter, cubed
- 4 4 4 eggs
- 1 1 1 package (3.9 ounces) instant chocolate pudding mix
- 2 2 2 cups cold milk
- Yellow, red, blue and green food coloring
- 1 1 1 can (16 ounces) vanilla frosting
- Sprinkles, small candies and slivered almonds
- Directions
- ●Combine flour, sugar and cocoa; set aside.
- to to 5 over medium heat, bring water and butter to a boil; reduce heat to low. Add flour mixture all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes.
- ●Add eggs, one at a time, beating well after each. Beat until smooth.
- to pudding mix and milk according to package directions; chill.
- ●When puffs are cool; split and remove soft dough from inside. Spoon pudding into puffs; replace tops.
- to to coloring package directions, combine red and yellow to make orange, and red and blue to make purple.
- ●Divide frosting among three microwave-safe bowls; tint with orange, purple and green food coloring. Microwave frosting until thin (not runny). Spoon one or more colors onto puffs.
- ●Add sprinkles and candy for eyes; use almonds for teeth or whiskers. Chill.
*FLUFFY LEMON PIE
By stepjo7269
Taste of Home Simple & Delicious By: Carolyn Bauers from Norfolk, Virginia
- Directions:
- 1 package (1 ounce) sugar-free instant vanilla pudding mix
- 1 teaspoon sugar-free lemonade soft drink mix
- 1 cup cold fat-free milk
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
- 1 reduced-fat graham cracker crust (8 inches)
- ●Combine pudding mix and soft drink mix.
- ●In a small bowl, whisk milk and pudding mixture for 2 minutes. Let stand for 2 minutes (pudding will be stiff).
- ●Fold in half of the whipped topping. Spread into crust. Top with remaining whipped topping.
- ●Cover and chill for 2-3 hours or until set.
- ●Editor's Note: This recipe was prepared with Crystal Light Drink Mix.
*SLOW COOKER BERRY COBBLER
By stepjo7269
Taste of Home Light & Tasty By: Karen Jarocki of Yuma, Arizona
- Directions:
- 1-1/4 cups all-purpose flour, divided
- 2 tablespoons plus 1 cup sugar, divided
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1 egg, lightly beaten
- 1/4 cup fat-free milk
- 2 tablespoons canola oil
- 1/8 teaspoon salt
- 2 cups unsweetened raspberries
- 2 cups unsweetened blueberries
- 2 cups reduced-fat frozen vanilla yogurt, optional
- ● In a large bowl, combine 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon.
- ● In a small bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened (batter will be thick).
- ● Spread batter evenly onto the bottom of a 5-qt. slow cooker coated with cooking spray.
- ● In a large bowl, combine the salt and remaining flour and sugar; add berries and toss to coat. Spread over batter.
- ● Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted into cobbler comes out without crumbs.
- ● Top each serving with 1/4 cup frozen yogurt if desired.
- .
WHITE WHEAT BREAD
By stepjo7269
As above
- Directions:
- 1 1/2 1 1/2 1/2 POUND LOAF
- 1 1 2 cup 2 tablespoons water (80 degrees)
- 1 1/2 1 1/2 1/2 tablespoons sunflower oil
- 3 3 3 tablespoons sugar
- 1 1/2 1 1/2 1/2 teaspoons salt
- 1 1/2 1 1/2 1/2 tablespoons powdered milk
- 1/3 1/3 1/3 cups bread flour
- 1/3 1/3 1/3 cups whole wheat flour
- 2 2 2 teaspoons yeast
- 2 2 2 POUND LOAF
- 1 1/4 1 1/4 2 cup 2 tablespoons water (80 degrees)
- 2 2 2 tablespoons sunflower oil
- 1/4 1/4 1/4 cups sugar
- 2 2 2 teaspoons salt
- 2 2 2 tablespoons powdered milk
- 1/2 1/2 1/2 cups bread flour
- 1/2 1/2 1/2 cups whole wheat flour
- 2 1/4 2 1/4 1/4 teaspoons yeast
- 1 1. 1. Remove the Bread Pan from the bread maker. Attach the kneading paddle onto the drive shaft. Ingredients should be ready and at room temperature (except for the water).
- 2 2. to Use liquid measuring cup to measure out the water (80 degrees) and/or milk and/or eggs then pour into Bread pan.
- 3 3. to to measuring spoon to measure the oil and/or butter and/or molasses, honey and similar ingredients then add to the Bread Pan.
- 4 4. to to to measuring spoon to measure the sugar, salt, powdered milk and any other dry ingredients (not yeast or flour); use flat edge of knife to level off ingredients. Add ingredients to the Bread Pan.
- 5 5. to Lightly spoon flour into a dry measuring cup. Level off with the flat edge of a knife. Add flour to the Bread Pan.
- 7 7. 7. Place Bread Pan into the bread maker, Push down on the rim until it fits firmly into place. Close the lid.
- 8 8. 8. Program the bread maker for cycle, weight and crust color.
- 9 9. 9. Start.
DELIGHTFUL CRAB SALAD
By stepjo7269
101 Worry-Free HCG Diet Recipes p
- Directions:
- 7 oz crab legs (including shells)--do not use imitation crab meat
- 1 stalk celery, coarsly chopped
- 2 T. Vinagrette dressing
- ●Steam crab legs for about 4 minutes.
- ●Remove crab meat from shell and chop.
- ●Toss with celery and dressing.
IRISH CREAM BUNDT CAKE
By stepjo7269
Allrecipes By: Sue Haser
- Directions:
- 1 cup chopped pecans
- 1 (18.25 ounce) package yellow cake mix
- 1 (3.4 ounce) package instant vanilla pudding mix
- 4 eggs
- 1/4 cup water
- 1/2 cup vegetable oil
- 3/4 cup Irish cream liqueur
- 1/2 cup butter
- 1/4 cup water
- 1 cup white sugar
- 1/4 cup Irish cream liqueur
- ●Preheat oven to 325 degrees F. Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
- ●In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed.
- ●Pour batter over nuts in pan.
- ●Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish.
- ●Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
- ●To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.
SHRIMP SALAD II
By stepjo7269
Southern Living June 2006
- Directions:
- 4 c. chopped cooked shrimp
- 3/4 c. mayonnaise
- 4 thinly sliced green onions
- 2 diced celery ribs
- 2 t. grated lemon rind
- 1/2 t. ground red pepper
- salt to taste
- pepper to taste
- Mix all of the above together.
HAM & CHEESE BREAKFAST STRUDELS
By stepjo7269
Taste of Home Sometimes I assemble the strudels ahead and freeze them individually before baking
- 1/4 cup dry bread crumbs TOPPING:
- 3 3 3 tablespoons butter, divided
- 2 2 2 tablespoons all-purpose flour
- 1 1 1 cup milk
- 1/3 1/3 1/3 cup shredded Swiss cheese
- 2 2 2 tablespoons grated Parmesan cheese
- 1/4 1/4 1/4 teaspoon salt
- 5 5 5 eggs, beaten
- 1/4 1/4 3/4 pound ground fully cooked ham (about 3/4 cup)
- 6 6 6 sheets phyllo dough
- 1/2 1/2 1/2 cup butter, melted
- 2 2 2 tablespoons grated Parmesan cheese
- 2 2 2 tablespoons minced fresh parsley
- Directions
- 2 to 2 saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheeses and salt. Set aside.
- to a large nonstick skillet, melt remaining butter over medium heat. Add eggs to the pan; cook and stir until almost set. Stir in ham and reserved cheese sauce; heat through. Remove from the heat.
- 1 1 375 10-15 Place desired number of strudels on a greased baking sheet; sprinkle each with 1 teaspoon cheese and 1 teaspoon parsley. Bake at 375 degrees for 10-15 minutes or until golden brown. Serve immediately.
- to 1 and bake strudels: Individually wrap uncooked strudels in waxed paper and foil. Freeze for up to 1 month.
- apart on a greased baking sheet; sprinkle with cheese and parsley. Bake at 375 degrees for 30-35 minutes or until golden brown. Yield: