Archive for November, 2009

Hot Fudge Sauce

3/4 cup semi sweet chocolate chips
1/4 cup butter
2/3 cup white sugar
1 5 oz. can (2/3 cup) evaporated milk

In a sauce pan melt chocolate and butter, mix well
stir in sugar
gradually add milk
combine well and bring to a boil
boil over low heat for 8 minutes, stirring often

cool slightly and serve over ice cream or fresh fruit

November 19, 2009 at 2:18 pm Leave a comment

Hot Cocoa for One

1 cup milk
1 tablespoon cocoa powder
1 tablespoon sugar
1/4 teaspoon vanilla
pinch of salt (really, it helps enhance the flavor of the cocoa)

mix all ingredients together
heat thoroughly on stove top or in microwave
serve steaming hot with any garnish

November 8, 2009 at 1:44 pm Leave a comment

Buttermilk

Dried buttermilk powder is ready when you are

Tired of buying a quart of buttermilk when you really only need half a cup? Buttermilk powder is available in your local supermarket and online. There are lots of brands out there in a variety of quantities to choose from.

  • Ideal for baking (does not reconstitute for drinking)
  • Adds moisture & subtle flavor to your baked goods
  • Lower in fat than regular milk
  • Includes complete instructions

November 5, 2009 at 1:29 pm Leave a comment

Pecan Pie

1 pie shell
3 eggs, slightly beaten
1 cup light corn syrup
2/3 cup sugar
1/3 cup butter, melted
1 teaspoon vanilla
pinch of salt
1 1/4 cups pecan halves

Combine eggs, corn syrup, sugar, butter, vanilla and salt. Mix well.
Add pecans
Pour into unbaked pie shell

Bake in a preheated 350º oven for 45 minutes

November 4, 2009 at 5:26 pm Leave a comment

Sweet Potato Pie

1 pie crust
1 pound sweet potatoes, peeled, cooked and mashed (2-3 depending on the size and I like roasting instead of boiling)
1/4 cup butter, softened
1  5-ounce can evaporated milk
2 eggs
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon vanilla
1 pie shell
whipped cream for garnish

Cool potatoes
Add next 7 ingredients to potatoes and mix well
Pour into unbaked pie shell

Bake in preheated 350º oven for 45-55 minutes

This recipe can easily be doubled for 2 pies

Or, make mini versions with mason jar lids.

November 4, 2009 at 5:15 pm 2 comments

Pie Crust

I’ve attempted my fair share of pie crusts from scratch in my day; sometimes with great success and sometimes, well… not so much. When lazy, or when I just can’t be bothered, I use store bought. I know, shoot me now. *I hang my head in shame*

As a substitute for scratch I recommend:

  • Whole Foods brand in the frozen food section. Made with butter and comes two per package.
  • Oronoque Farms, also in the frozen food section,  is a good choice since it can be found in most supermarkets. It comes three to a pack, in regular and deep dish versions. But the last time I checked the label still listed hydrogenated vegetable shortening.
  • My favorite is Pillsbury’s in the dairy section. Comes two per package and I can use my own pie plate.  Consistently flaky and browns perfectly every time.

November 4, 2009 at 3:14 pm Leave a comment

Sugar, sugar and more sugar

I have found that most published dessert recipes call for a lot of sugar, more sugar than necessary in my opinion. By trial and error I came to the conclusion that decreasing that amount of sugar by at least a third doesn’t change the chemistry or the taste.

November 4, 2009 at 3:10 pm Leave a comment


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