For my practical exam, finishing this semester I was left with making a dip or spread. After going back and forth, wasting precious time, I decided on artichoke dip with flat bread. We were not allowed recipes so I had to think back to the one time I had made it before and try to [...]
Posted by Becka on December 27th, 2009
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Posted by Becka on December 21st, 2009
Tons -o- Fudge
I have been making fudge at Christmas time for the last few years, but this year I think I went overboard. Usually it a batch with and without walnuts and a peanut butter one. Here are the types I made this year.
Walnut (two 9×9 pans)
Peanut Butter (two 9×9 pans)
White Chocolate/Cookies and Cream (one 9×9 pan)
Cherry [...]
Posted by Becka on December 17th, 2009
Mini-Tiramisu
Using appetizer spoons, assemble ladyfingers soaked in a simple syrup, topped with Marscarpone mousse, and a drizzle of chocolate.
Simple Syrup
1 cup water
1 cup sugar
2 tsp instant coffee
1 tsp amaretto liqueur
Put sugar and water in saucepan and bring to a simmer, dissolving all the sugar. Remove from heat and add coffee and liqueur.
Marscarpone Mousse
3/4 lb Marscarpone [...]
Posted by Becka on December 14th, 2009
Chocolate Lava Cake
This dessert is meant to be partially under-cooked. When testing with a toothpick, the top should be set, but the middle come out still wet with batter.
10 oz bitter/semisweet chocolate (chips or chopped)
4 oz butter
1 tbsp coffee liqueur
Melt in a double boiler and cool slightly
4 eggs
4 yolks
5 oz sugar
1 tbsp vanilla extract
pinch of salt
1 oz [...]
Posted by Becka on December 11th, 2009
A Basic Emulsified Vinaigrette Dressing
By using various vinegars and oils, you can create your own vinaigrette to fit your menu!
1 shallot, minced
1 1/2 tbsp dijon mustard
1/2 cup vinegar (including champagne, balsamic, red wine and others)
1 1/2 cup salad oil or mixture of salad oil and olive oil
1 tbsp water if needed
salt and pepper
Combine the shallot and mustard in a [...]
Posted by Becka on December 9th, 2009
Skillet Corn
Here is a recipe for a potentially spicy corn side dish. The proportions and types of peppers are as you desire.
These are approximate:
4 slices bacon
1-1/2 cup onion, small dice
1 cup red bell pepper, small dice
1/4 cup jalapeno peppers, small dice (or other spicy pepper)
2 cloves garlic, minced
6 cups corn frozen or canned
In large skillet, render [...]
Posted by Becka on December 5th, 2009
How to Blind Bake
Here are two methods to help keep your pie crust from bubbling up and becoming uneven.
Beans:
Cover your pie crust with parchment paper and fill with dried beans. I have also seen a product on Amazon that is small ceramic balls that do the same job.
Tin and Beans:
Place parchment paper on the pie crust, put another [...]
Posted by Becka on December 1st, 2009
I brought the bread for Thanksgiving
This Thanksgiving, I escaped having to make THE dinner. We had it at my mom’s house and she cooked it all. My only responsibility was to bring bread, but instead I made some fresh stuff. I used a “soft roll” recipe and made a seasoned butter to go with. I helped supervise everything as it [...]
Posted by Becka on November 29th, 2009
“Real” Buttercream Frosting
There are many frostings that claim to be buttercream. If you ever see a cake that claims to have buttercream frosting and is white, you can be positive it is not. Buttercream is made solely from butter, and butter is not white. We made cakes in class and used shortening for part of the base, [...]
Posted by Becka on November 25th, 2009
Make Your Own Streusel Topping
This can be used for topping a crisp, muffins, coffee cake and many other things
Ingredients:
4 oz butter
2.5 oz granulated sugar
2 oz brown sugar or a mixture of brown and granulated
1/4 to 1/2 tsp cinnamon or mace
1/4 tsp salt
1/2 lb flour (mixture of all purpose and bread flour)
You can also substitute 4 oz of oatmeal [...]
