Sunday, January 4, 2009

Crème Brûlée

1 vanilla bean, or 1 1/2 tsp vanilla extract
4 cups heavy cream
6 egg yolks
1/2 cup superfine sugar
2 Tbs almond extract
1/3 cup light brown sugar

Preheat oven to 300*F. Place six 1/2 cup ramekins in a roasting pan or ovenproof dish and set aside.

With a small sharp knife, split the vanilla bean in half lengthwise and scrape the black seeds into medium saucepan. (this is why I use vanilla extract...much easier!) Add the cream and bring just to a boil over medium-high heat, stirring frequently. Remove from the heat and cover. Set aside to stand for 15-20 minutes.

In a bowl, whisk the egg yolks, superfine sugar, and almond extract until well blended. Whisk in the hot cream and strain into a large pitcher (not necessary if you use vanilla extract instead of vanilla beans). Divide the custard equally among the ramekins.

Pour enough boiling water into the roasting pan to come halfway up the sides of the ramekins. Cover the pan with foil and bake for about 30 minutes until the custards are just set. Remove from the pan and let cool. Return to the dry roasting pan and chill.

Preheat the broiler (or use a creme brulee torch if you have it). Sprinkle the brown sugar evenly over the surface of each custard and broil for 30-60 seconds until the sugar melts and carmelizes. Do not let the sugar burn or the custard curdle. Place in the refrigerator to set the crust and chill completely before serving.

I usually serve these with some fresh berries on top and a sprig of mint, with a sprinkling of powdered sugar.


Saturday, December 27, 2008

Creamy Black Bean Dip

Creamy Black Bean Dip

2 8oz packages cream cheese, cubed (can use fat-free)
1 15oz can black beans, drained and divided in half
3/4 cup shredded cheddar cheese (can use reduced fat)
6 green onions, chopped
1 1/2 tsp ground cumin
Dash Cayenne pepper

1/4 cup shredded cheddar cheese
2 T diced fresh tomatoes

In a food processor, process cream cheese until smooth. Add half of the beans. Pulse until blended. Transfer to a bowl, stir in shredded cheese, onions, cumin, cayenne pepper, and remaining beans. Cover and refrigerate 8 hours or overnight. Just before serving, garnish with cheese and tomatoes.

I sometimes skip the topping and mix 8 oz of cream cheese with some milk, and then pipe it on. For the mummy, I shaped the dip, and then piped on the cream cheese bandages.

Monday, July 7, 2008

Blueberry Power Muffins with Almond Streusel is where I get lots of recipes. Here's one for delicious healthy blueberry muffins. (I figure it's easier to just give you the link than to copy and paste and format to upload it and then for you to do the same to print).

Friday, May 30, 2008

Cafe Rio Pork Barbacoa Burritos: Correction

I forgot the 1 c. brown sugar. Makes a big difference. 

Wednesday, May 21, 2008

Strawberry Streusel Bars


1 C Butter, softened
1 C Granulated sugar
1 egg
2 C flour
3/4 C pecans (or walnuts), coarsely chopped
1 10 oz jar strawberry or raspberry preserves (you can use any other fruit preserves as well-I used boysenberry the other day)
1 recipe Powdered Sugar Icing
(1 C sifted powdered sugar, 1 T milk, 1/4 tsp vanilla, mix together in small bowl until combined and drizzle over bars)

In a medium bowl, beat the butter and granulated sugar until combined, scraping the sides occasionally.

Add egg and beat until combined. Beat in flour, and add nuts. Set aside 1 cup of the mixture for topping. Press remaining mixture into the bottom of an ungreased 9x13 baking dish.

Spread preserves over crust to within 1/2 inch of the edges. Dot with reserved nut mixture.

Bake in a 350* oven about 45 minutes, or until topping is golden brown. Cool in pan on wire rack.
Drizzle with icing and cut into bars.

Preparation Time: 15 minutes prep, 45 minutes baking
Number Of Servings: 24

(I didn't bother trying to find nutritional information...suffice it to say that they're NOT nutritional.)

Wednesday, April 23, 2008

Cafe Rio Pork Barbacoa Burritos

This is a combination of ideas from the internet and my own to try to duplicate Cafe Rio's. This recipe makes at least 8 servings.

4 lb. pork shoulder roast
1/2 c. water
16 oz. coke (I used caffeine free)
14 oz. enchilada sauce
1 can diced green chiles

Green Chile Rice and Black Beans
3 c. water
1.5 c. uncooked rice
1 bottle green taco sauce
1 14.5 oz. can black beans

I slow cooked the pork roast in the water on low for 8 hours, shredded the pork, added the other ingredients, and cooked another hour. For the rice I simply cooked it and added the taco sauce and black beans. Delicious. I tried to make homemade tortillas too, but that didn't turn out so well. I think I need a tortilla press to do that right. Anyway, I hope you Cafe Rio lovers out there enjoy!

Sunday, April 6, 2008

Easter Story Cookie Recipe

While Easter is long since past, I thought I would share this cute idea I found a few years ago to do with your kids around Easter time. It's a perfect FHE idea! Also, I am sad that there hasn't been any updates on this blog since February! So here's my contribution at this time of Spring:

1 cup whole pecans
1 tsp. vinegar
3 egg whites
pinch salt
I cup sugar
zipper baggie
wooden spoon
tape and Bible

Preheat oven to 300 degrees. Place pecans in zipper baggie and let children beat them with a wooden spoon to break into small pieces.

Explain that after Jesus was arrested, the Roman soldiers beat him.
Read John 19: 1-3.
Let each child smell the vinegar. Put 1 tsp vinegar into mixing bowl.
Explain that when Jesus was thirsty on the cross he was given vinegar to drink.
Read John 19:28-30.

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life for us.
Read John 10:10-11.
Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin.
Read Luke 23:27.

So far, the ingredients are not very appetizing.
Add 1 cup sugar.
Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him.
Read Psalms 34:8 and John 3:16.
Beat with a mixer on high speed the egg white mixture for 12-15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus.
Read Isaiah 1:18 and John 3:1-3.
Fold in broken nuts. Drop by teaspoonfuls onto a wax-paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid.
Read Matthew 27:57-60.

Put the cookie sheet in the oven. Close the door and turn the oven to OFF.
Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed.
Read Matt. 27:65-66.

GO TO BED! Explain that they must feel sad to leave the cookies in the oven overnight. Jesus' followers were also in despair when the tomb was sealed.

Read John 16:20 & 22.
On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus' followers were amazed to find the tomb open and empty.

Read Matt. 28:1-9. HE IS RISEN!