Viewing Single Post From: Great Recipes

Viewing Single Post From: Great Recipes
oncetherewasaway	Mar 15 2007, 07:42 PM
McEditor Posts: 1,625 Group: .Grey Girls. Member #23 Joined: October 25, 2006	[size=12]Baking & All Things Sweet[/size] [size=8]Sara Ramirez's Key Lime Pie [/size] — serves 8 2 cups graham cracker crumbs Ѕ cup sugar, plus 2 tbsp, divided 4 tbsp unsalted butter, melted 4 egg yolks 1 can (14 oz.) sweetened condensed milk Ѕ cup fresh key lime juice or regular lime juice ѕ cup chilled heavy cream Sliced limes for garnish Preheat oven to 350 degrees F. Combine graham cracker crumbs, ВЅ cup sugar and butter. Press mixture over bottom and up sides of 9-inch glass pie plate. Bake crust in middle of oven for 10 minutes; let cool. Whisk together egg yolks, condensed milk and lime juice. Pour mixture into crust. Place on baking sheet and bake for 15 minutes, or until center is set. Cool on wire rack for 1 hour. Refrigerate 4 hours or overnight. In medium bowl beat cream until frothy. Add 2 tbsp sugar and continue beating until stiff peaks form. Spread over pie and garnish with lime slices. [size=8]Gib's Flan [/size] For caramel: 1 cup sugar 1 cup water - and keep more on the side. Stir sugar and water together until most of the sugar is melted. Turn on the heat (medium) and let syrup cook until it turns caramel colored (stir once in awhile). This should take about five to ten minutes. Pour syrup into either round pound or loaf pan. Put on oven mitts (this syrup gets the pan hot QUICKLY) and tilt pan to make sure the BOTTOM is coated (don't try to coat the sides). Let harden. For custard: 1/2 cup sugar 7 egg yolks 1 (14 oz) can sweetened condensed milk (I like using "la lechera") 1 12 oz can of evaporated milk ( do not use the low-fat or skimmed variety - the flan gets watery) 3/4 c milk (you can use whole or 2 %, but once again with the 1% or the skim there's a problem) 1 1/2 teaspoons vanilla extract (or amaretto = YUM!) 4 egg whites 1 8 ounce package cream cheese Preheat oven to 350 degrees. In a bowl - whisk together egg yolks, the milks, and vanilla extract. In blender - process until smooth egg whites, cream cheese, and sugar. Pour mixture in blender into mixture in bowl and whisk together until smooth. Pour mixture over caramel. Place this pan into a larger pan. Fill larger pan with enough water so that it comes 1/3 up the sides of it. Bake for 1 hour and 45 minutes or until a knife inserted in the middle comes out basically clean. Let cool IN PAN on wire rack and then chill for three hours. Run a knife around the edge of flan to loosen, and then invert onto serving plate. ENJOY! * Just a note. My mom puts the custard mixture through a strainer to get rid of lumps. I think this is just a throw back to when they made this BEFORE food processors and is not necessary so I don't do it. **Posted: Jun 19 @ 08:21 PM by: Gibraltariana .... Just called mom and told her that a pregnant woman wanted it! [size=8]Rachael's Flan* [/size]Ok here we go, I know it's not as good as Gib's but it's what I've tried and it's pretty okay: Kahlua Flan: 3/4 cup sugar 4 large eggs 1 can sweetened condensed milk 1 can evaporated milk 2 Tbsp Kahlua or other coffee-flavored liqueur (I just use espresso--not much for the alcohol flavor) Mexican chocolate shavings and powdered cocoa, garnish Preheat oven to 350 degrees F. In a small saucepan, cook the sugar over med heat until it starts to melt. Lower the heat and cook until caramelized to a golden brown. (Do not stir or touch the sugar, but swirl the pan to melt evenly.) Pour into a metal flan mold or 9 inch cake pan. Turn the dish and swirl to evenly coat the bottom. Let caramel cool and harden. Place the dish in a larger roasting pan and add hot water to come halfway up the sides of the baking dish. In a large bowl, whisk the eggs. Add the condensed and evaporated milks and Kahlua and whisk well to blend. Pour into the prepared pan. Bake until set and just firm in the center but still jiggles slightly, 50 min. to 1 hour. Let cool on a wire rack. Refrigerate until well chilled, at least 2 hours. To serve, run a thin sharp knife around the rim of the flan. Place a platter or lg. plate on top of the flan and gently flip over so the plate is on the bottom. Lift away the mold. Garnish with powdered cocoa and top with Mexican chocolate shavings. Cut into wedges and serve immediately. Jun 19 @ 08:33 PM by: McCookie_Monster [size=8]Izzie's Cupcakes [/size] Izzie had trouble remembering the secret ingredient to her mother's cupcake recipe -- in fact, she needed a psychic to help her remember, if you recall. But now that she remembers what it is (coconut extract!), you should have trouble making the cupcakes yourself. - (yielding 36 cupcakes) 2 cups heavy cream 10 large eggs 1 cup granulated sugar 4 ounces unsweetened chocolate, broken into Ѕ-ounce pieces 4 cups semisweet chocolate chips 1 teaspoon baking soda 2 teaspoons coconut extract 1 Ѕ cups cake flour 20 ounces semisweet chocolate, broken into Ѕ-ounce pieces Instructions: Set oven to Preheat at 325 degrees Fahrenheit. After warming 2 inches of water over medium in the bottom portion of a double boiler, put the 20 ounces of semisweet chocolate, 4 ounces of unsweetened chocolate, and 2 cups of heavy cream into the top portion. Cover with plastic wrap and let it warm for 8 minutes. Then, remove the boiler from the heat and mix until smooth. Put the coconut extract, eggs, and granulated sugar into a mixing bowl and stir (or electrically beat) with medium power for about four minutes. Then, add the ingredients from the boiler and stir for 20 more seconds at medium power as well. Next, put the baking soda, chocolate chips, and cake flour to the mixture and stir on lower power for 10 seconds. Slowly, stir to medium power for another 10 seconds. Afterwards, stir additionally to make sure all the ingredients seem thoroughly mixed. Pour the mixture into 36 cupcake baking cups. Allow some room beneath the rim for the cupcakes to rise. Place the cupcakes into the oven and bake for approximately 25 minutes (Test by placing a toothpick into the center of the cupcake; if it comes out clean, the cupcakes are done). Let the cupcakes cool before eating. And enjoy! [size=8]Chocolate Chip Cheese Ball[/size] This one is for sweet lovers - I just make it about twice a year because it's dangerous. 1 pkg. (8 oz) cream cheese, softened, 1/2 cup butter(no substitutes) softened 1/4 teaspoon vanilla extract, 3/4 cup confectioners sugar, 2 tablespoons brown sugar, 3/4 cup miniature (baby) semi-sweet chocolate chips, 3/4 cup finely chopped pecans In a mixing bowl, beat cream cheese, butter and vanilla until fluffy. Gradually add sugars: beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for a least 1 hour. Then roll cheese ball in pecans. I serve it with chocolate graham crackers. ---- DerLove - Posted: 09/26/06 19:30 [size=8]Coconut Cloud Chocolate Chip[/size] I'm going to share my super secret world's easiest cookie recipe with you. I've never made this without people begging for the recipe, they always are a hit. I like to bake more than I like to cook (not to the extreme of Crazy Izzie though). Here goes: about 3 cups flaked coconut 1 package yellow cake mix 1 egg 1/2 cup vegetable oil 1/4 water 1 teaspoon vanilla extract 1 12 oz bag chocolate chips Preheat oven to 350. Place 1 cup of the coconut aside. Combine cake mix, egg, oil, water and vanilla and beat with an electric mixer on a low speed until mixed. Stir in 2 cups of coconut and chocolate chips. Spread the remaining coconut on a plate By rounded tablespoon (I use a cookie scoop) roll ino a ball and roll in the coconut to coat Place cookies 2" apart on an ungreased cookie sheet Bake about 12 minutes until slightly brown Cool on a rack and store in a tupperware container. Enjoy! ---- Derlove - Posted: 09/26/06 20:49 I just wanted to add a little testimonial here for the best cookies I've had in ages! These are SO incredibly good. My hubby ate an entire tray of them by himself last night! Thanks, Derlove! - GreyGirl40 [size=8]Super Secret Cheesecake[/size] I never share great grandma's cheesecake recipe but since Mer said she'd save the last piece for Derek, I've decided to share with my fellow Greys addicts: Ingredients: 4 packages cream cheese 8 eggs 32 oz. sour cream 2 cups sugar 1 tablespoon vanilla Graham or Oreo crumbs Directions: Preheat oven to 350 degrees Cream cream cheese. Add sugar, mix well. Add eggs one at a time, beating 1 minute after each egg. Add vanilla and sour cream. Mix well. Prepare crust - melted butter and graham cracker/Oreo crumbs. Press crust firmly into the bottom of a greased (bottom and all sides) chees cake pan (you can use a springform pan just make sure its 3" high or this will leak all over your oven). Pour in batter. Bake: for 75 minutes Turn off oven. Do not open the oven door Leave in the oven with the door shut for 60 minutes Open the oven door. Leave the cake in for 60 minutes Remove, let cool slightly and refridgerate Before serving top with canned pie filling, such as cherries, if desired. Tastes better if made a day or so ahead of time with plenty of time in the refridgerator. Also, slices freeze really well if you have some leftover and want to keep it. ...........Enjoy! I promise its a great cheesecake. ---- DerLove - Posted: 09/27/06 22:44 [size=8]Chocolate Chip Popcorn Balls[/size] This is something fun my kids really enjoy. They also like to help me make them Butter or Margarine 2 cups sugar 1 cup water 1/2 cup karo syrup (or corn syrup) 1 tsp vinegar 1/2 tsp salt 5 quarts popped popcorn 1 3/4 cups Chocolate Chips 1 tsp Vanilla extract. Butter sides of 2 quart sauce pan. In sauce pan combine sugar, water, corn syrup, vinegar and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. cook without stirring to hard ball stage. (260 degrees) about twenty minutes. Stir in Vanilla. Slowly pour over popcorn, stirring just to mix well. Cool slightly. Add the chocolate chips. With lightly buttered hands shape mixture into balls. Cool completely. Wrap in plastic wrap. ---- Karevsanatomy - Oct 25 2006, 01:45 PM [size=8]Peanut-Butter Popcorn[/size] 3 quarts popped corn (1/2 cup unpopped) 1 1/2 cups assorted nuts of choice 1 cup sugar 1/2 cup honey 1/2 cup light (colored) corn syrup 1 cup peanut butter 1 teaspoon vanilla In a large roasting pan combine popcorn and nuts: keep warm in a 250 degree oven. Butter sides of a heavy 1 1/2-quart saucepan; combine sugar, honey, and corn syrup in pan. Bring mixtres to boiling, stirring constantly. Boil hard for 2 minutes: remove from heat. Stir in peanut butter and vanilla. Immediately pour over popcorn mixture, stirring to coat well. Cool break into bite-size pieces. Makes 3 quarts. -- GreyGirl40


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