Yummy on ice cream!
In a double boiler melt 1 stick butter, 2/3 cup chocolate chips.
Add alternating, 2 1/4 cup powdered sugar
2/3 cup evaporated milk
Simmer 30 sec, cook 1 minute.
Beat with blender
Rachel
Showing posts with label Rachel. Show all posts
Showing posts with label Rachel. Show all posts
Snipdoodles
8 TBSP (1 stick) unsalted butter, softened
1 ½ cups plus 3 TBSP sugar
2 eggs
1 tsp vanilla extract
¼ cup milk
3 cups flour
¾ tsp baking soda
1 teaspoon cream of tartar
½ teaspoon salt
½ teaspoon ground nutmeg
1 tablespoon cinnamon
1.Beat the butter and 1 ½ cups of sugar in the bowl of an electric mixer or with a wooden spoon until creamy and smooth, about 3 minutes. Add the eggs and vanilla and beat until fully incorporated. Add the milk and stir to incorporate. In a separate bowl, whisk together the next 5 ingredients (flour through nutmeg) and then stir into the butter/sugar mixture. Chill dough 2 hours.
2.Heat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
3.Shape dough into large, walnut-size balls, about 1 ¼ inches in diameter. Mix together the remaining 3 TBSP sugar and cinnamon in a small bowl. Dip tops in sugar/cinnamon mixture. Place balls 3 inches apart on lined baking sheet. Bake for about 12 minutes. Cookies will appear undercooked when removed from the oven; the centers will still be very moist and light. As they cook, the cookies will firm up.
Rachel
1 ½ cups plus 3 TBSP sugar
2 eggs
1 tsp vanilla extract
¼ cup milk
3 cups flour
¾ tsp baking soda
1 teaspoon cream of tartar
½ teaspoon salt
½ teaspoon ground nutmeg
1 tablespoon cinnamon
1.Beat the butter and 1 ½ cups of sugar in the bowl of an electric mixer or with a wooden spoon until creamy and smooth, about 3 minutes. Add the eggs and vanilla and beat until fully incorporated. Add the milk and stir to incorporate. In a separate bowl, whisk together the next 5 ingredients (flour through nutmeg) and then stir into the butter/sugar mixture. Chill dough 2 hours.
2.Heat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
3.Shape dough into large, walnut-size balls, about 1 ¼ inches in diameter. Mix together the remaining 3 TBSP sugar and cinnamon in a small bowl. Dip tops in sugar/cinnamon mixture. Place balls 3 inches apart on lined baking sheet. Bake for about 12 minutes. Cookies will appear undercooked when removed from the oven; the centers will still be very moist and light. As they cook, the cookies will firm up.
Rachel
Apple Cake
3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
¼ tsp salt
¼ tsp allspice
1 cup granulated sugar
1 cup packed brown sugar
1 cup cooking oil
2 beaten eggs
1 Tblsp vanilla
3 cups chopped apples (I used shredded)
1 cup chopped toasted pecans
2 tsp finely shredded lemon peel
Sifted powdered sugar
Grease and lightly flour a 10 inch tube pan
Stir together the flour, baking powder, baking soda, cinnamon, allspice and
salt. Set aside.
Combine sugars, oil, eggs, and vanilla and beet with an electric mixer on medium speed for 2 minutes. Add the dry mixture and beat on low till just combined. Fold in apples, pecans, and lemon peel. Pour batter into the prepared pan. Bake at 350 degrees F for about an hour. Cool cake on wire rack for 10 minutes, then remove from pan and cool
completely. Sprinkle with powdered sugar. Cover and store in the fridge.
Rachel
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
¼ tsp salt
¼ tsp allspice
1 cup granulated sugar
1 cup packed brown sugar
1 cup cooking oil
2 beaten eggs
1 Tblsp vanilla
3 cups chopped apples (I used shredded)
1 cup chopped toasted pecans
2 tsp finely shredded lemon peel
Sifted powdered sugar
Grease and lightly flour a 10 inch tube pan
Stir together the flour, baking powder, baking soda, cinnamon, allspice and
salt. Set aside.
Combine sugars, oil, eggs, and vanilla and beet with an electric mixer on medium speed for 2 minutes. Add the dry mixture and beat on low till just combined. Fold in apples, pecans, and lemon peel. Pour batter into the prepared pan. Bake at 350 degrees F for about an hour. Cool cake on wire rack for 10 minutes, then remove from pan and cool
completely. Sprinkle with powdered sugar. Cover and store in the fridge.
Rachel
Peach Cake
½ cup butter
1 ½ cup brown sugar
1 egg
2 cups flour
1 tsp baking soda
½ tsp salt
1 cup buttermilk
4 large peaches peeled and diced
¼ cup sugar
1 tsp cinnamon
Cream the butter and brown sugar until fluffy, beat in egg.
Combine flour, soda, salt (I added an extra ¾ tsp cinnamon to this mixture).
Add this mixture to the creamed mixture alternating with the buttermilk (I
like to do this in three parts). Gently fold in peaches.
Pour into a greased 13x9 pan; sprinkle the top with the cinnamon sugar
mixture. Bake at 350 for 30-35 minutes.
Rachel
1 ½ cup brown sugar
1 egg
2 cups flour
1 tsp baking soda
½ tsp salt
1 cup buttermilk
4 large peaches peeled and diced
¼ cup sugar
1 tsp cinnamon
Cream the butter and brown sugar until fluffy, beat in egg.
Combine flour, soda, salt (I added an extra ¾ tsp cinnamon to this mixture).
Add this mixture to the creamed mixture alternating with the buttermilk (I
like to do this in three parts). Gently fold in peaches.
Pour into a greased 13x9 pan; sprinkle the top with the cinnamon sugar
mixture. Bake at 350 for 30-35 minutes.
Rachel
Neiman Marcus Cake
1 package yellow cake mix
2 eggs
1 cube (1/2 cup) butter, softened
Mix the above three ingredients in a mixer, spread in a greased 9x13 pan
16 oz cream cheese
2 eggs
1 lb powdered sugar
Blend these next three ingredients until smooth in the blender
Pour over the cake mixture in the pan
Sprinkle with 1/2 cup to 1 cup whole pecans
Bake at 350 degrees for 40-45 minutes
Watch closely because the edges can get very crispy.
Sprinkle with powdered sugar when cool.
Rachel
2 eggs
1 cube (1/2 cup) butter, softened
Mix the above three ingredients in a mixer, spread in a greased 9x13 pan
16 oz cream cheese
2 eggs
1 lb powdered sugar
Blend these next three ingredients until smooth in the blender
Pour over the cake mixture in the pan
Sprinkle with 1/2 cup to 1 cup whole pecans
Bake at 350 degrees for 40-45 minutes
Watch closely because the edges can get very crispy.
Sprinkle with powdered sugar when cool.
Rachel
Garlic-Lime Vinaigrette
1/4 cup fresh lime juice
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. dried red-pepper flakes
1/3 c. olive oil
2 TB chopped cilantro
Whisk lime juice, garlic, salt & pepper. Slowly add olive oil while stirring. Add cilantro. Serve over grilled chicken, white fish, or whatever else suits your fancy.
Rachel
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. dried red-pepper flakes
1/3 c. olive oil
2 TB chopped cilantro
Whisk lime juice, garlic, salt & pepper. Slowly add olive oil while stirring. Add cilantro. Serve over grilled chicken, white fish, or whatever else suits your fancy.
Rachel
Cafe Rio Rice
3 cups rice
4 cups water
4 tsp chicken bouillon
4 tsp minced garlic
1/2 bunch chopped cilantro
1 can green chili's diced
3/4 tsp salt
1 Tbs butter
1/2 chopped onion
Sauté onion, garlic with the butter until the onion is soft. add rice and water and all the other stuff and bring to a boil. after it begins to boil, reduce heat to low, cover with lid, and simmer for about 20 minutes.
Rachel
4 cups water
4 tsp chicken bouillon
4 tsp minced garlic
1/2 bunch chopped cilantro
1 can green chili's diced
3/4 tsp salt
1 Tbs butter
1/2 chopped onion
Sauté onion, garlic with the butter until the onion is soft. add rice and water and all the other stuff and bring to a boil. after it begins to boil, reduce heat to low, cover with lid, and simmer for about 20 minutes.
Rachel
Overnight Yeast Waffles
Waffles with a different flavor.
Family 6-8 Waffles:
2 c. milk
1 pkg. active dry yeast
1/2 c. warm water (105-115 degrees)
1/3 c. melted butter
1 tsp. salt
1 tsp. sugar
3 c. sifted flour
2 eggs, beaten
1/2 tsp. baking soda
Doubled 12-16 Waffles:
4 c. milk
2 pkgs. active dry yeast
1 c. warm water (105-115 degrees)
1/3 c. melted butter
2 tsp. salt
1 tbsp. sugar
6 c. sifted flour
4 eggs, beaten
1 tsp. baking soda
Family size and double: Scald milk; cool to lukewarm. Put water in large bowl, sprinkle in yeast. Stir until dissolved. Add milk, butter, salt, sugar and flour; mix thoroughly with rotary beater until batter is smooth. Cover and let stand at room temperature overnight. When ready to bake, add eggs and baking soda; beat well. Cook on waffle iron. These waffles have a biscuit like taste. They are good served with warm cherry sauce for a company breakfast or brunch. Be sure to use a really big container for they rise high overnight.
Rachel
Gourmet Oatmeal Wheat Pancake
3/4 cup quick-cooking oats
1 1/2 cups plus 2 tablespoons well-shaken buttermilk, divided
3/4 cup whole-wheat flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/2 teaspoon salt
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted
1 tablespoon packed brown sugar
Accompaniment: sliced bananas
Soak oats in 3/4 cup buttermilk 10 minutes.
Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
Stir egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined.
Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.)
Rachel
1 1/2 cups plus 2 tablespoons well-shaken buttermilk, divided
3/4 cup whole-wheat flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/2 teaspoon salt
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted
1 tablespoon packed brown sugar
Accompaniment: sliced bananas
Soak oats in 3/4 cup buttermilk 10 minutes.
Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
Stir egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined.
Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.)
Rachel
Rachael Ray Oatmeal Cookie Pancake
1 cup old fashioned oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 ounces, 1/4 cup, chopped walnuts
3/4 cup sour cream
3/4 cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 really ripe bananas, mashed up
3/4 cup raisins
1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet
Maple syrup or honey, for drizzling
Here's a great tip: if you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing.
Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.
Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.
Rachel
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 ounces, 1/4 cup, chopped walnuts
3/4 cup sour cream
3/4 cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 really ripe bananas, mashed up
3/4 cup raisins
1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet
Maple syrup or honey, for drizzling
Here's a great tip: if you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing.
Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.
Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.
Rachel
Wagon Train Pasta Salad
4 to 8 servings
Sweet, crunchy jicama adds immeasurably to this delicious salad. It serves 8 as a side dish, but I enjoy it as a main course. It is equally delicious made with pinto, black, or red kidney beans
1 pound wagon-wheel pasta
1 TBSP olive oil
1 1/2 cup cooked pinto, black or red kidney beans.
2 cup julienned jicama
1 cup julienned green or red bell pepper
1/2 cup diced Vidalia or other sweet onion
1 cup plain nonfat yogurt
1/4 cup reduced-fat mayonnaise
1/2 cup homemade or store-bought salsa
1/4 cup chopped fresh cilantro
Salt and pepper,
1 avocado, diced
Boil the pasta in plenty of boiling salted water until just al dente. Drain. Toss with the olive oil. Add the beans, jicama, bell pepper, and onion and toss again.
In a separated bowl, combine the yogurt, mayo, salsa and cilantro.
Just before serving, pour the dressing on the salad and toss lightly. Taste and season with salt and pepper. Add the avocado, toss and serve.
Leftovers can be refreshed with a little more yogurt, salsa, and salt and pepper.
Rachel
Sweet, crunchy jicama adds immeasurably to this delicious salad. It serves 8 as a side dish, but I enjoy it as a main course. It is equally delicious made with pinto, black, or red kidney beans
1 pound wagon-wheel pasta
1 TBSP olive oil
1 1/2 cup cooked pinto, black or red kidney beans.
2 cup julienned jicama
1 cup julienned green or red bell pepper
1/2 cup diced Vidalia or other sweet onion
1 cup plain nonfat yogurt
1/4 cup reduced-fat mayonnaise
1/2 cup homemade or store-bought salsa
1/4 cup chopped fresh cilantro
Salt and pepper,
1 avocado, diced
Boil the pasta in plenty of boiling salted water until just al dente. Drain. Toss with the olive oil. Add the beans, jicama, bell pepper, and onion and toss again.
In a separated bowl, combine the yogurt, mayo, salsa and cilantro.
Just before serving, pour the dressing on the salad and toss lightly. Taste and season with salt and pepper. Add the avocado, toss and serve.
Leftovers can be refreshed with a little more yogurt, salsa, and salt and pepper.
Rachel
Taco Soup
Makes 12 servings
1 lb ground beef
1 medium onion
1 pkg mild taco seasoning mix
1 16 ounce can cut corn
2 16 ounce can kidney beans drained and rinsed
3 15 ounce can stewed tomatoes
2 8 ounce can tomato sauce
Add up to 3 cups water
Brown ground beef in heavy sauce pan. Drain. Saute chopped onion with ground beef. Stir in remaining ingredients, except water. Simmer for 20-30 minutes. Serve with tortilla chips and grated cheese. Sour cream, avocado, and green onions can also be served.
Rachel
1 lb ground beef
1 medium onion
1 pkg mild taco seasoning mix
1 16 ounce can cut corn
2 16 ounce can kidney beans drained and rinsed
3 15 ounce can stewed tomatoes
2 8 ounce can tomato sauce
Add up to 3 cups water
Brown ground beef in heavy sauce pan. Drain. Saute chopped onion with ground beef. Stir in remaining ingredients, except water. Simmer for 20-30 minutes. Serve with tortilla chips and grated cheese. Sour cream, avocado, and green onions can also be served.
Rachel
Master Recipe for Quick-cooked Carrots
Serves 3 to 4
Once the water evaporates, make sure to sauté the carrots for a minute or two to flavor them with butter and bring out their sweetness.
1 pound carrots, peeled, ends trimmed, and sliced on the diagonal, ¼ inch thick
2 TBSP unsalted butter
1 tsp sugar
1/2 tsp salt
Ground black pepper
1 TBSP minced fresh parsley leaves (optional)
In 10 inch skillet, bring carrots, 2 TBSP water, butter, sugar and salt to boil over medium-high heat. Cover and cook 3 minutes. Uncover skillet; continue to cook over medium-high heat until remaining water evaporates, about 1 minute. Sauté carrots until tender, 1 to 2 minutes longer. Season to taste with pepper, sprinkle with fresh parsley leaves, and serve.
Rachel
Once the water evaporates, make sure to sauté the carrots for a minute or two to flavor them with butter and bring out their sweetness.
1 pound carrots, peeled, ends trimmed, and sliced on the diagonal, ¼ inch thick
2 TBSP unsalted butter
1 tsp sugar
1/2 tsp salt
Ground black pepper
1 TBSP minced fresh parsley leaves (optional)
In 10 inch skillet, bring carrots, 2 TBSP water, butter, sugar and salt to boil over medium-high heat. Cover and cook 3 minutes. Uncover skillet; continue to cook over medium-high heat until remaining water evaporates, about 1 minute. Sauté carrots until tender, 1 to 2 minutes longer. Season to taste with pepper, sprinkle with fresh parsley leaves, and serve.
Rachel
Toast and Roast Granola
Makes 5 1/2 cups
Make sure not to toast the ingredients at too high a temperature -- you run the risk of scorching them. For clumpy granola, right after you remove the mixture from the oven, press it into a three-quarter-inch layer with even edges, then press a single layer of paper towels onto the surface. When the granola is cool, remove the towels. Remove the cereal in sections and place in an airtight container. When ready to use, crumble granola to desired chunkiness.
1/2 cup blanched almonds , halved
1/2 cup cashews , broken into 1/2-inch pieces
2 cups rolled oats
2/3 cup unsweetened shredded coconut
1/4 cup sunflower seeds
2 tablespoons sesame seeds
1/4 cup honey
1/2 cup raisins
1. Adjust oven rack to center position and heat oven to 325 degrees. Toast nuts in large, heavy-bottomed skillet over medium heat, stirring often, until they just begin to color, about 3 minutes. Stir in oats and coconut; toast until oats color lightly, about 2 minutes. Add sunflower and sesame seeds; toast, stirring constantly, until mixture turns an even beige, about 1 minute. Remove pan from heat; stir in honey until mixture is well coated.
2. Turn mixture onto a 10-by-15-inch jelly roll pan; spread in a single layer. Bake, stirring and respreading mixture into an even layer every 5 minutes, until granola is light golden brown, about 15 minutes. Immediately turn granola onto another jelly roll pan to stop cooking process. Stir in raisins, then spread granola evenly in pan; set on a wire rack and cool to room temperature. Store in airtight container.
Rachel
Make sure not to toast the ingredients at too high a temperature -- you run the risk of scorching them. For clumpy granola, right after you remove the mixture from the oven, press it into a three-quarter-inch layer with even edges, then press a single layer of paper towels onto the surface. When the granola is cool, remove the towels. Remove the cereal in sections and place in an airtight container. When ready to use, crumble granola to desired chunkiness.
1/2 cup blanched almonds , halved
1/2 cup cashews , broken into 1/2-inch pieces
2 cups rolled oats
2/3 cup unsweetened shredded coconut
1/4 cup sunflower seeds
2 tablespoons sesame seeds
1/4 cup honey
1/2 cup raisins
1. Adjust oven rack to center position and heat oven to 325 degrees. Toast nuts in large, heavy-bottomed skillet over medium heat, stirring often, until they just begin to color, about 3 minutes. Stir in oats and coconut; toast until oats color lightly, about 2 minutes. Add sunflower and sesame seeds; toast, stirring constantly, until mixture turns an even beige, about 1 minute. Remove pan from heat; stir in honey until mixture is well coated.
2. Turn mixture onto a 10-by-15-inch jelly roll pan; spread in a single layer. Bake, stirring and respreading mixture into an even layer every 5 minutes, until granola is light golden brown, about 15 minutes. Immediately turn granola onto another jelly roll pan to stop cooking process. Stir in raisins, then spread granola evenly in pan; set on a wire rack and cool to room temperature. Store in airtight container.
Rachel
Classic Granola
Makes 7-8 cups
1 cup walnuts, broken into 1/4-1/2-inch pieces
3 cups rolled oats
1/2 cup unsweetened shredded coconut
1/2 cup blanched almonds, halved
1/4 cup sesame seeds
1/4 cup sunflower seeds
1/4 cup maple syrup
1/4 cup honey
1/3 cup canola oil
1 cup raisins
1. Adjust oven rack to center position and heat oven to 325 degrees. Mix first 6 ingredients together in large bowl.
2. Heat maple syrup and honey together with oil in small saucepan, whisking occasionally until warm. Pour mixture over dry ingredients; stir with spatula until mixture is thoroughly coated. Turn mixture onto an 11-by-7-inch jelly roll pan, spreading mixture in an even layer.
3. Bake, stirring and respreading mixture into an even layer every 5 minutes, until granola is light golden brown, about 15 minutes. Immediately turn granola onto another jelly roll pan to stop cooking process. Stir in raisins, then spread granola evenly in pan; set on a wire rack and cool to room temperature. Loosen dried granola with a spatula; store in airtight container.
Rachel
1 cup walnuts, broken into 1/4-1/2-inch pieces
3 cups rolled oats
1/2 cup unsweetened shredded coconut
1/2 cup blanched almonds, halved
1/4 cup sesame seeds
1/4 cup sunflower seeds
1/4 cup maple syrup
1/4 cup honey
1/3 cup canola oil
1 cup raisins
1. Adjust oven rack to center position and heat oven to 325 degrees. Mix first 6 ingredients together in large bowl.
2. Heat maple syrup and honey together with oil in small saucepan, whisking occasionally until warm. Pour mixture over dry ingredients; stir with spatula until mixture is thoroughly coated. Turn mixture onto an 11-by-7-inch jelly roll pan, spreading mixture in an even layer.
3. Bake, stirring and respreading mixture into an even layer every 5 minutes, until granola is light golden brown, about 15 minutes. Immediately turn granola onto another jelly roll pan to stop cooking process. Stir in raisins, then spread granola evenly in pan; set on a wire rack and cool to room temperature. Loosen dried granola with a spatula; store in airtight container.
Rachel
Sweet Potato Pie Casserole
1 cup brown sugar
1 cup chopped pecans
½ cup self-rising flour
½ cup melted butter
3 cup mashed cooked sweet potatoes
1 cup granulated sugar
1 cup coconut
½ cup raisins
2 large eggs lightly beaten
1 tsp vanilla
¼ cup heavy cream
1. Prepare topping: Mix brown sugar, nuts, flour and ¼ cup butter in small bowl, and set aside.
2. In large bowl, stir mashed cooked sweet potatoes, granulated sugar, coconut, raisins, eggs and vanilla. Then stir in cream.
3. Spoon potato mixture into a large casserole dish, spread the topping on and bake at 350 degrees for 30 minutes, until topping is crisp.
Rachel
1 cup chopped pecans
½ cup self-rising flour
½ cup melted butter
3 cup mashed cooked sweet potatoes
1 cup granulated sugar
1 cup coconut
½ cup raisins
2 large eggs lightly beaten
1 tsp vanilla
¼ cup heavy cream
1. Prepare topping: Mix brown sugar, nuts, flour and ¼ cup butter in small bowl, and set aside.
2. In large bowl, stir mashed cooked sweet potatoes, granulated sugar, coconut, raisins, eggs and vanilla. Then stir in cream.
3. Spoon potato mixture into a large casserole dish, spread the topping on and bake at 350 degrees for 30 minutes, until topping is crisp.
Rachel
Creamy Mashed Sweet Potatoes
4 TBSP unsalted butter, cut into 4 pieces
3 TBSP heavy cream
Salt and pepper
1 tsp sugar
2 pounds sweet potatoes (2 large or 3 medium) peeled, quartered lengthwise, and cut into ¼ inch thick slices.
1. Combine butter, 2 TBSP cream, ½ tsp salt, ¼ tsp pepper, sugar and sweet potatoes in large saucepan. Cook, covered, over low heat until potatoes are fall apart tender, 35-40 minutes.
2. Off heat, add remaining tablespoon cream and mash sweet potatoes with potato masher. Serve.
Rachel
3 TBSP heavy cream
Salt and pepper
1 tsp sugar
2 pounds sweet potatoes (2 large or 3 medium) peeled, quartered lengthwise, and cut into ¼ inch thick slices.
1. Combine butter, 2 TBSP cream, ½ tsp salt, ¼ tsp pepper, sugar and sweet potatoes in large saucepan. Cook, covered, over low heat until potatoes are fall apart tender, 35-40 minutes.
2. Off heat, add remaining tablespoon cream and mash sweet potatoes with potato masher. Serve.
Rachel
Fast Food French Fries
2 large potatoes, peeled, thinly sliced
1/3 cup sugar
2 cups warm water
Oil
Dissolve sugar in water for 15-30 minutes. Remove from water and dry all visible water from potatoes. Heat oil to 350 degrees and fry the potatoes for 1 minute. Remove from oil. (This cooks the insides.) Allow oil to return to 350 degrees. Return potatoes to oil. Cook until golden brown, stirring often. Serve!
Rachel
1/3 cup sugar
2 cups warm water
Oil
Dissolve sugar in water for 15-30 minutes. Remove from water and dry all visible water from potatoes. Heat oil to 350 degrees and fry the potatoes for 1 minute. Remove from oil. (This cooks the insides.) Allow oil to return to 350 degrees. Return potatoes to oil. Cook until golden brown, stirring often. Serve!
Rachel
Indian Naan Bread
3 tsp active dry yeast
4 cups bread flour
2 tsp. salt
18 TBSP water
4 TBSP clarified butter
Mix as you would homemade bread. Knead well. (Or, place yeast flour, salt,
water, and clarified butter in bread machine pan in the order recommended by
your machine. Select dough setting. At the end of first kneading, remove
dough from machine. Select dough setting. At the end of first kneading,
remove dough from machine.) Allow to rest for 10 minutes.
On a lightly floured work surface, cut dough into 8 equal parts. With a
lightly floured rolling pin, roll each piece to a ¼ inch thick free form
circle. Cover with a clean kitchen towel, and let rest 20 minutes.
Preheat oven to 500 degrees with cookie sheet inside. Lightly sprinkle tops
of naan with flour, and roll out as thin as possible. Place 1 naan face
down on preheated cookie sheet. Bake 1-2 minutes. Keep an eye on it!
Rachel
4 cups bread flour
2 tsp. salt
18 TBSP water
4 TBSP clarified butter
Mix as you would homemade bread. Knead well. (Or, place yeast flour, salt,
water, and clarified butter in bread machine pan in the order recommended by
your machine. Select dough setting. At the end of first kneading, remove
dough from machine. Select dough setting. At the end of first kneading,
remove dough from machine.) Allow to rest for 10 minutes.
On a lightly floured work surface, cut dough into 8 equal parts. With a
lightly floured rolling pin, roll each piece to a ¼ inch thick free form
circle. Cover with a clean kitchen towel, and let rest 20 minutes.
Preheat oven to 500 degrees with cookie sheet inside. Lightly sprinkle tops
of naan with flour, and roll out as thin as possible. Place 1 naan face
down on preheated cookie sheet. Bake 1-2 minutes. Keep an eye on it!
Rachel
Creamy Broccoli and Cheddar Soup
Serves 6
Taste the soup before adding any salt; both the cheese and the chicken broth can be quite salty.
3 Tbsp unsalted butter
1 large union, chopped
2 cloves garlic, chopped
1½ lbs broccoli, stems peeled and sliced into ½-inch pieces, florets chopped into ½-inch pieces
4 cups low-sodium chicken broth
1 cup heavy cream
¼ tsp ground nutmeg
3 cups shredded mild cheddar cheese, plus extra for garnish
Salt and cayenne pepper
1.Melt butter in large pot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add broccoli stems and cook until bright green and just beginning to soften, about 5 minutes. Stir in broth, increase heat to medium-high, and simmer until stems are tender, about 5 minutes. Add florets, cream, and nutmeg and simmer until florets are tender, about 5 minutes.
2.Puree soup in 2 batches in blender until smooth, return to pot, and bring to simmer over medium heat. Stir in cheddar until melted and season with salt and cayenne pepper. Serve, garnished with extra cheese. (Soup can be refrigerated for up to 3 days. Reheat over medium heat until hot, but do not boil or cheese will separate.)
Rachel
Taste the soup before adding any salt; both the cheese and the chicken broth can be quite salty.
3 Tbsp unsalted butter
1 large union, chopped
2 cloves garlic, chopped
1½ lbs broccoli, stems peeled and sliced into ½-inch pieces, florets chopped into ½-inch pieces
4 cups low-sodium chicken broth
1 cup heavy cream
¼ tsp ground nutmeg
3 cups shredded mild cheddar cheese, plus extra for garnish
Salt and cayenne pepper
1.Melt butter in large pot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add broccoli stems and cook until bright green and just beginning to soften, about 5 minutes. Stir in broth, increase heat to medium-high, and simmer until stems are tender, about 5 minutes. Add florets, cream, and nutmeg and simmer until florets are tender, about 5 minutes.
2.Puree soup in 2 batches in blender until smooth, return to pot, and bring to simmer over medium heat. Stir in cheddar until melted and season with salt and cayenne pepper. Serve, garnished with extra cheese. (Soup can be refrigerated for up to 3 days. Reheat over medium heat until hot, but do not boil or cheese will separate.)
Rachel
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