Bigbare's profile page
Recipes
Double shot mocha chunks
By bigbare
Preheat the oven to 350°
- 1/2 cup unsalted butter
- 1 cup Brown sugar
- 3/4 teaspoon baking powder
- 1 teaspoon espresso powder
- 1/2 teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla extract
- to third cup Dutch process cocoa
- 1 3/4 cups on bleached all-purpose flour
- 1 cup semi sweet chocolate chips
- 1 cup chocolate chunks, espresso, white, semi sweet, or a mixture
Garden Harvest Chicken Soup
By bigbare
1. Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat
- 1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces
- 1 teaspoon peppered seasoned salt
- 2 medium unpeeled red potatoes, cut into 1/2-inch pieces (2 cups)
- 2 medium carrots, sliced (1 cup)
- 1 medium onion, coarsely chopped (1/2 cup)
- 2 cans (14 ounces each) chicken broth
- 2 cups small broccoli flowerets
- 1 medium yellow summer squash, coarsely chopped (1 1/2 cups)
- 2 tablespoons chopped fresh basil leaves
Bruschetta
By bigbare
Blend all of the ingredients except the bread and a small glass or ceramic bowl and let the mixture rest for at lea...
- To medium right size tomatoes diced
- to close fresh garlic minced
- 1 tablespoon minced fresh basil
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/8 teaspoon of kosher salt
- to 15 to 16 inch French style baguette
Old-Fashioned Hoosier Pie
By bigbare
When making Hoosier Pie, it’s important to use very fresh eggs and cream
- 1 cup sugar
- 5 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 1 cup heavy cream
- 1 cup half-and-half
- 2 egg yolks
- 1 teaspoon vanilla
- 1 (9-inch) unbaked pie shell
- Ground cinnamon or nutmeg, to taste (about ¼ teaspoon)
Sanders bakery butter cream #2
By bigbare
Scalloped 3/4 cup of the milk
- 1 cup milk
- 1 cup sugar
- pinch of salt
- 4 tablespoons cornstarch
- 1/2 cup butter
- 1 teaspoon vanilla
Vegetable Minestrone
By bigbare
1. Mix all ingredients except pasta and cheese in 4- to 5-quart slow cooker
- 4 cups vegetable broth or Progresso® chicken broth (from 32-oz carton)
- 4 cups tomato juice
- 1 tablespoon dried basil leaves
- 1 teaspoon salt
- 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon pepper
- 2 medium carrots, sliced (1 cup)
- 2 medium celery stalks, chopped (1 cup)
- 1 medium onion, chopped (1/2 cup)
- 1 cup sliced fresh mushrooms (3 ounces)
- 2 garlic cloves, finely chopped
- 1 can (28 oz) Progresso® diced tomatoes, undrained
- 1 1/2 cups uncooked rotini pasta (4 1/2 oz)
- Shredded Parmesan cheese, if desired
German chocolate bars
By bigbare
Not caramels and evaporated milk in a double boiler
- 14 ounces of caramels
- 1/3 cup evaporated milk
- 1 German chocolate cake mix
- 1/3 cup milk
- 1 stick butter
- 6 ounces chocolate chips
- 1/2 cup chopped nuts
- 1/2 cup coconut
Old-Fashioned Apple Slab
By bigbare
A flaky, tender crust... cinnamon-y apple filling
- Crust
- 2 ½ cups King Arthur Perfect Pastry Blend
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons confectioners' sugar
- 2 tablespoons buttermilk powder
- ¼ cup vegetable shortening
- 10 tablespoons very cold unsalted butter
- 1 teaspoon vinegar, cider or white
- 6 to 10 tablespoons ice water
- Filling
- 1 cup Panko bread crumbs, or other coarse dry bread crumbs; or 1 cup coarsely crushed cornflakes
- 8 cups peeled, cored, and sliced Granny Smith or other tart, firm apples, about 6 large apples
- 2/3 cup cinnamon sugar
- Glaze
- 1 1/2 cups confectioners' sugar
- 1/3 cup boiled cider*
- small pinch of salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon milk or cream, optional, if necessary to thin the glaze
- *Substitute 1/3 cup honey, if desired; or 1/4 cup thawed frozen apple juice concentrate, or maple syrup
- Crust
- 10 1/2 ounces King Arthur Perfect Pastry Blend
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 ounce confectioners' sugar
- 1/2 ounce buttermilk powder
- 1 3/4 ounces vegetable shortening
- 5 ounces very cold unsalted butter
- 1 teaspoon vinegar, cider or white
- 3 to 5 ounces ice water
- Filling
- 2 3/4 ounces Panko bread crumbs, or other coarse dry bread crumbs; or 1 cup coarsely crushed cornflakes
- 1 1/2 pounds peeled, cored, and sliced Granny Smith or other tart, firm apples, about 6 large apples
- 4 5/8 ounces cinnamon sugar
- Glaze
- 6 ounces confectioners' sugar
- 4 ounces boiled cider*
- small pinch of salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon milk or cream, optional, if necessary to thin the glaze
- *Substitute 1/3 cup honey, if desired; or 1/4 cup thawed frozen apple juice concentrate, or maple syrup
Egg Foo Yung with Chicken and Shiitake
By bigbare
Revive this Chinese-American restaurant classic, a sort of Asian fritttata, for an easy weeknight dinner
- 1/2 lb. boneless, skinless chicken breast, trimmed and cut crosswise into 1/4-inch strips
- 1 Tbs. plus 1 tsp. soy sauce
- 1 Tbs. Asian sesame oil
- 6 large eggs, beaten
- Kosher salt and freshly ground black pepper
- 1 Tbs. oyster sauce (preferably Lee Kum Kee)
- 1 tsp. white vinegar
- 1/4 cup canola or peanut oil
- 1/2 red bell pepper, cored, seeded, and very thinly sliced
- 6 scallions, trimmed and thinly sliced (white and 1 Tbs. green parts kept separate)
- 3-1/2 oz. fresh shiitake mushrooms, stemmed and thinly sliced
Chocolate almond biscotti
By bigbare
Beat butter and sugar until well blended
- 1 stick butter softened
- 2 large eggs
- 2 1/4 cups flour
- 1 teaspoon baking powder
- 1 cup sliced almonds
- 1 1/4 cup sugar
- 1 teaspoon almond extract
- 1/4 cup baking cocoa
- one quarter teaspoon salt