Ingredients
3 tablespoons sweetened condensed milk
1 teaspoon vanilla extract
2 tablespoons butter
1 loaf banana bread
confectioners' sugar for dusting (optional)
Directions
In a shallow bowl, whisk together the eggs, sweetened condensed milk and vanilla with a fork. Set aside.
Melt butter in a large skillet over medium heat. Slice banana bread into 4 thick slices. Dip each slice into the egg mixture, then place in the hot pan. Cook on each side until golden brown. Dust with confectioners' sugar just before serving, if desired.
Friday, August 5, 2011
Recipe : Braided Peach Strudel
Ingredients
1 tablespoon water
1 (16 ounce) package frozen peach slices, thawed and well drained
1/3 cup brown sugar
1 tablespoon all-purpose flour
1/4 cup chopped pecans
1 teaspoon vanilla extract
1/2 (17.3 ounce) package Pepperidge Farm� Puff Pastry Sheets, thawed
2 tablespoons coarse sugar or granulated sugar
Directions
Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork. Stir the peaches, brown sugar, flour, pecans and vanilla extract in a large bowl.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14x12-inch rectangle. Spoon the peach mixture lengthwise down the center of the pastry. Cut slits 1 inch apart from the 2 sides of the pastry rectangle to within 1/2 inch of the peach mixture. Starting at one end, fold the pastry strips over the peach mixture, alternating sides, to cover the peach mixture. Brush the pastry with the egg mixture. Sprinkle with the coarse sugar. Place the pastry onto a baking sheet.
Bake for 25 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes.
1 tablespoon water
1 (16 ounce) package frozen peach slices, thawed and well drained
1/3 cup brown sugar
1 tablespoon all-purpose flour
1/4 cup chopped pecans
1 teaspoon vanilla extract
1/2 (17.3 ounce) package Pepperidge Farm� Puff Pastry Sheets, thawed
2 tablespoons coarse sugar or granulated sugar
Directions
Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork. Stir the peaches, brown sugar, flour, pecans and vanilla extract in a large bowl.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14x12-inch rectangle. Spoon the peach mixture lengthwise down the center of the pastry. Cut slits 1 inch apart from the 2 sides of the pastry rectangle to within 1/2 inch of the peach mixture. Starting at one end, fold the pastry strips over the peach mixture, alternating sides, to cover the peach mixture. Brush the pastry with the egg mixture. Sprinkle with the coarse sugar. Place the pastry onto a baking sheet.
Bake for 25 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes.
Recipe : Anise Cookies (Springerle)
Ingredients
4 cups confectioners' sugar
2 teaspoons lemon zest
4 1/2 cups cake flour
1 teaspoon baking powder
4 drops anise oil
Directions
In a large bowl, beat the eggs and sugar until very light and fluffy. Stir in the anise oil and lemon zest. Add the flour and baking powder; mix until well blended. Cover and chill dough for 3 to 4 hours.
On a lightly floured surface, roll out the dough to 1/4 to 1/8 inch thickness. Use a springerle rolling pin or board to make the designs. Cut into 1 1/2 inch rectangles, place onto a cookie sheet, and let them sit out overnight, uncovered, in a cool dry place.
The next morning, preheat the oven to 350 degrees F (175 degrees C). Bake the cookies for 15 to 20 minutes. Do not let the cookies brown. Allow cookies to cool, and store in an airtight tin for 1 week to blend the flavors.
4 cups confectioners' sugar
2 teaspoons lemon zest
4 1/2 cups cake flour
1 teaspoon baking powder
4 drops anise oil
Directions
In a large bowl, beat the eggs and sugar until very light and fluffy. Stir in the anise oil and lemon zest. Add the flour and baking powder; mix until well blended. Cover and chill dough for 3 to 4 hours.
On a lightly floured surface, roll out the dough to 1/4 to 1/8 inch thickness. Use a springerle rolling pin or board to make the designs. Cut into 1 1/2 inch rectangles, place onto a cookie sheet, and let them sit out overnight, uncovered, in a cool dry place.
The next morning, preheat the oven to 350 degrees F (175 degrees C). Bake the cookies for 15 to 20 minutes. Do not let the cookies brown. Allow cookies to cool, and store in an airtight tin for 1 week to blend the flavors.
Recipe : Blue Cheese Appetizer Pizza
Ingredients
1 (1 pound) loaf frozen bread dough, thawed
3 tablespoons olive oil
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon garlic powder
1 small red onion, thinly sliced, pulled into rings
2 plum tomatoes, chopped
1 cup shredded part-skim mozzarella cheese, divided
3 ounces crumbled blue cheese
2 tablespoons grated Parmesan cheese
Directions
Divide bread dough in half. Press each portion onto the bottom of a 12-in. pizza pan coated with nonstick cooking spray; build up edges slightly. Prick dough several times with a fork. Cover and let rise in a warm place for 30 minutes.
Brush dough with oil. Combine the basil, oregano and garlic powder; sprinkle over dough. Bake at 425 degrees F for 10 minutes. Arrange onion and tomatoes over crust; sprinkle with cheeses. Bake 8-10 minutes longer or until golden brown.
1 (1 pound) loaf frozen bread dough, thawed
3 tablespoons olive oil
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon garlic powder
1 small red onion, thinly sliced, pulled into rings
2 plum tomatoes, chopped
1 cup shredded part-skim mozzarella cheese, divided
3 ounces crumbled blue cheese
2 tablespoons grated Parmesan cheese
Directions
Divide bread dough in half. Press each portion onto the bottom of a 12-in. pizza pan coated with nonstick cooking spray; build up edges slightly. Prick dough several times with a fork. Cover and let rise in a warm place for 30 minutes.
Brush dough with oil. Combine the basil, oregano and garlic powder; sprinkle over dough. Bake at 425 degrees F for 10 minutes. Arrange onion and tomatoes over crust; sprinkle with cheeses. Bake 8-10 minutes longer or until golden brown.
Recipe : Best Meatloaf in the Whole Wide World!
Ingredients
1/3 cup ketchup
1/4 cup brown sugar
1/4 cup bacon bits
1/4 cup crushed pineapple, drained
1 dash Worcestershire sauce
1 pound ground beef
1/4 cup dry bread crumbs
1/4 cup crushed saltine crackers
1 egg, beaten
1/2 clove garlic, minced
1/4 onion, minced
2 dashes Worcestershire sauce
Directions
Preheat an oven to 350 degrees F (175 degrees C). Stir ketchup, brown sugar, bacon bits, pineapple, and 1 dash Worcestershire sauce together in a small bowl; reserve.
Combine the ground beef, bread crumbs, saltines, egg, garlic, onion, and 2 dashes of Worcestershire sauce in a large bowl; mix well. Pat meat mixture into a 9x5 inch loaf pan.
Bake meatloaf in the preheated oven for 30 minutes. Remove from oven; pour reserved pineapple mixture over loaf. Return to the oven; bake until no longer pink in the center, about an additional 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
1/3 cup ketchup
1/4 cup brown sugar
1/4 cup bacon bits
1/4 cup crushed pineapple, drained
1 dash Worcestershire sauce
1 pound ground beef
1/4 cup dry bread crumbs
1/4 cup crushed saltine crackers
1 egg, beaten
1/2 clove garlic, minced
1/4 onion, minced
2 dashes Worcestershire sauce
Directions
Preheat an oven to 350 degrees F (175 degrees C). Stir ketchup, brown sugar, bacon bits, pineapple, and 1 dash Worcestershire sauce together in a small bowl; reserve.
Combine the ground beef, bread crumbs, saltines, egg, garlic, onion, and 2 dashes of Worcestershire sauce in a large bowl; mix well. Pat meat mixture into a 9x5 inch loaf pan.
Bake meatloaf in the preheated oven for 30 minutes. Remove from oven; pour reserved pineapple mixture over loaf. Return to the oven; bake until no longer pink in the center, about an additional 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Subscribe to:
Posts (Atom)