I am normally not a huge fan of popcorn, but I LOVE THIS!!! I always try to mix it up a little, and use peanut butter and peanut M&M's. Oh and I have tried this with butter and other margerines, and you have to use Imperial. It is something to do with the water base of it!
2 cubes Imperial Margarine
1-1\2 cup sugar
1/2 cup white karo
Bring to boil, boil 2 minutes. Remove from heat and stir in 1 tsp vanilla. Pour mixture over 3 bags microwave popcorn. Add 1/2 bag marshmallows and M&M's.
Thursday, January 15, 2009
Sour Cream Cookies
These are my favorite holiday cookie recipe, and they always taste amazing!
½ cup butter ½ cup shortening
2 eggs 1 cup sour cream
1 Tbsp vanilla ½ tsp baking soda
4 tsp baking powder ½ salt
4½ cups flour 2 cup sugar
Cream together butter, shortening and sugar. Add eggs one at a time while adding sour cream and vanilla. Add baking soda, baking powder and flour. Chill 2 hours. Roll out onto floured surface and cut into shapes. Bake 8 to 10 minutes at 350ºF
½ cup butter ½ cup shortening
2 eggs 1 cup sour cream
1 Tbsp vanilla ½ tsp baking soda
4 tsp baking powder ½ salt
4½ cups flour 2 cup sugar
Cream together butter, shortening and sugar. Add eggs one at a time while adding sour cream and vanilla. Add baking soda, baking powder and flour. Chill 2 hours. Roll out onto floured surface and cut into shapes. Bake 8 to 10 minutes at 350ºF
Almond Roca
1 cup chopped almonds 1 lb real butter
2 cups sugar ¼ cup white karo
6 Tbsp water milk chocolate chips
Place chopped almonds on the bottom of a cookie sheet. Melt butter in a large pot. Add sugar, karo and water. On medium heat bring to 300º (hard crack). Pour over chopped almonds. Let cool for a few minutes and place chocolate chips on top. Let them melt a little while. Spread across the top. Freeze unto cold but not frozen. Break into pieces.
2 cups sugar ¼ cup white karo
6 Tbsp water milk chocolate chips
Place chopped almonds on the bottom of a cookie sheet. Melt butter in a large pot. Add sugar, karo and water. On medium heat bring to 300º (hard crack). Pour over chopped almonds. Let cool for a few minutes and place chocolate chips on top. Let them melt a little while. Spread across the top. Freeze unto cold but not frozen. Break into pieces.
Russian Teacakes, also known as Mexican Wedding Cookies
1 cup soft real butter ½ cup sifter powdered sugar
1 tsp vanilla ¼ tsp salt
2¼ cup sifted flour ¾ cup finely chopped nuts
Mix butter, powdered sugar, and vanilla. Add flour, salt and nuts. Chill dough. Roll into 1 inch balls. Place on ungreased baking sheets. Bake at 400ºF for 10 to 12 minutes until set but not brown. While still warm roll in powdered sugar. Cool, and roll in powdered sugar. Makes 4 dozen..
1 tsp vanilla ¼ tsp salt
2¼ cup sifted flour ¾ cup finely chopped nuts
Mix butter, powdered sugar, and vanilla. Add flour, salt and nuts. Chill dough. Roll into 1 inch balls. Place on ungreased baking sheets. Bake at 400ºF for 10 to 12 minutes until set but not brown. While still warm roll in powdered sugar. Cool, and roll in powdered sugar. Makes 4 dozen..
Double Decker Chocolate Peanut Butter Fudge
This is a holiday favorite and who doesn't like Chocolate Peanut Butter?!?
DOUBLE DECKER FUDGE
2 cups (12 oz pkg.) Reese’s Peanut Butter Chips, divided
¼ cup butter, melted 4½ cups sugar
½ cup Cocoa 1 (7oz) marshmallow crème
1 tsp. vanilla 1½ cups (12 oz can) evaporated milk
¼ butter
Line a 13x9x2- inch pan with foil. Place 1 cup peanut butter chips in medium bowl; set aside. In second medium bowl, blend ¼ cup melted butter, cocoa and vanilla until smooth; add 1 cup peanut butter chips.
In heavy 4-quart saucepan, combine sugar, marshmallow crème, evaporated milk and ¼ cup butter. Cook, stirring constantly, over medium heat until mixture comes to a rolling boil; boil and stir 5 minutes.
Remove from heat. Immediately add half of hot mixture to bowl with peanut butter chips only. Pour remainder into cocoa mixture; stir to blend.
Beat peanut butter mixture until chips are completely melted; spread evenly in prepared pan.
Beat cocoa mixture until chips re melted and mixture thickens. Spread evenly over top of peanut butter layer.
Cool; remove from pan. Remove foil; cut into squares. Store in airtight container in a cool, dry place. About 4 pounds.
DOUBLE DECKER FUDGE
2 cups (12 oz pkg.) Reese’s Peanut Butter Chips, divided
¼ cup butter, melted 4½ cups sugar
½ cup Cocoa 1 (7oz) marshmallow crème
1 tsp. vanilla 1½ cups (12 oz can) evaporated milk
¼ butter
Line a 13x9x2- inch pan with foil. Place 1 cup peanut butter chips in medium bowl; set aside. In second medium bowl, blend ¼ cup melted butter, cocoa and vanilla until smooth; add 1 cup peanut butter chips.
In heavy 4-quart saucepan, combine sugar, marshmallow crème, evaporated milk and ¼ cup butter. Cook, stirring constantly, over medium heat until mixture comes to a rolling boil; boil and stir 5 minutes.
Remove from heat. Immediately add half of hot mixture to bowl with peanut butter chips only. Pour remainder into cocoa mixture; stir to blend.
Beat peanut butter mixture until chips are completely melted; spread evenly in prepared pan.
Beat cocoa mixture until chips re melted and mixture thickens. Spread evenly over top of peanut butter layer.
Cool; remove from pan. Remove foil; cut into squares. Store in airtight container in a cool, dry place. About 4 pounds.
Tuesday, December 30, 2008
Creamy Lemon Supreme
This is one of my ALL time favorite desserts to make! It is super easy and looks like it was bought from a store!
Creamy Lemon Supreme
Filling:
2 lemons
1 package (2.9 ounces) lemon cook and serve pudding and pie filling (not instant)
1/2 cup sugar
2 cups water, divided
2 egg yolks
1 tablespoon butter or margarine
2 packages (8 ounces each) cream cheese, softened
1/2 cup powdered sugar
1 container (8 ounces) frozen whipped topping, thawed, divided
Lightly spray Springform Pan with nonstick cooking spray. For crust, finely chop cookies using Food Chopper. Combine cookie crumbs and melted butter in Small Batter Bowl. Press crumb mixture into bottom of pan. Cut 6 thin slices from lemon; cut each slice in half. Place lemon halves against inside collar of pan with cut side touching crust. Refrigerate while preparing filling.
Creamy Lemon Supreme
Crust:
12 lemon crème-filled sandwich cookies, finely chopped (1 1/2 cups)
3 tablespoons butter or margarine, melted
1 lemon
3 tablespoons butter or margarine, melted
1 lemon
Filling:
2 lemons
1 package (2.9 ounces) lemon cook and serve pudding and pie filling (not instant)
1/2 cup sugar
2 cups water, divided
2 egg yolks
1 tablespoon butter or margarine
2 packages (8 ounces each) cream cheese, softened
1/2 cup powdered sugar
1 container (8 ounces) frozen whipped topping, thawed, divided
Lightly spray Springform Pan with nonstick cooking spray. For crust, finely chop cookies using Food Chopper. Combine cookie crumbs and melted butter in Small Batter Bowl. Press crumb mixture into bottom of pan. Cut 6 thin slices from lemon; cut each slice in half. Place lemon halves against inside collar of pan with cut side touching crust. Refrigerate while preparing filling.
For filling, zest lemons to measure 11/2 teaspoons zest using Lemon Zester/Scorer. Using Juicer, juice lemons to measure 1/4 cup juice. Combine pudding mix, sugar, 1/4 cup of the water and egg yolks in Small Saucepan; stir until blended. Stir in remaining 13/4 cups water. Cook over medium heat, stirring constantly until mixture comes to a full boil; remove from heat. Set aside 1/2 cup of the pudding; cool slightly. Whisk butter and lemon juice into remaining pudding in saucepan; cool 15 minutes, stirring twice.
In Classic Batter Bowl, combine cream cheese and powdered sugar; mix well. Whisk in reserved 1/2 cup lemon pudding and 1 teaspoon lemon zest. Fold in 2 cups whipped topping; spread over crust.
Stir remaining lemon pudding mixture and spoon evenly over cream cheese filling using Mix 'N Scraper, spreading gently. Refrigerate at least 6 hours.
Stir remaining lemon pudding mixture and spoon evenly over cream cheese filling using Mix 'N Scraper, spreading gently. Refrigerate at least 6 hours.
Run Paring Knife around sides of dessert; release collar from pan. Garnish with remaining whipped topping and lemon zest. Cut into wedges.
Yield: 12 servings.
Intro
So I am starting something new here, and I hope that everyone enjoys it! I am a Graduate from Western Culinary in Patisserie and Baking, aka Pastry Chef. After I graduated from school I moved down to Las Vegas and was a pastry chef at the Bellagio Hotel and Casino inside Todd English’ Olives. I loved working there, and got to meet a lot of wonderful people! I was sad to leave there, but it was time to move on. This blog is going to be dedicated to cooking side, and I will post amazing recipes, some that I have created on my own, and others that I have come across that our amazing! Everything I post, I promise I will try out beforehand, because personally there is nothing worse than trying out a recipe just does not work out! I hope you enjoy, and ask me any questions or tricks of the trade if you need anything!
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