7 c. flour
1 c. + 2 Tbsp. shortening (Crisco)
1 Tbsp. salt
2 1/4 c. almost hot water
Mix the flour and salt together. Cut in Crisco (I used a fork) really well until it resembles pie dough.
Add all of the water and one time and mix as much as possible with a wooden spoon. Feel free to be a royal brute to the dough. There is no need to be soft.
Place a generous amount of flour in the rolling area. Roll balls about the size of golf balls or slightly bigger into flat, very thin pancakes. Cook in either a dry frying pan or I used the griddle (the one I use for making pancakes.) Flip over once bubbles start to grow large and bottom side is turning golden.
SO incredibly yummy!
Tuesday, February 19, 2013
Friday, February 1, 2013
Becky's Frosting
| Chocolate Buttercream Frosting |
Recipe type: Dessert
Author:
Prep time: 2 mins
Cook time: 3 mins
Total time: 5 mins
Serves: 3 cups
A simple recipe for classic chocolate buttercream frosting. Perfect for frosting cakes, cookies, brownies, or cupcakes.
Ingredients
- 1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!)
- 3 1/2 cups confectioners (powdered) sugar
- 1/2 cup cocoa powder
- 1/2 teaspoon table salt
- 2 teaspoons vanilla extract or 1 teaspoon almond extract
- 4 tablespoons milk or heavy cream
Instructions
- Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.
Tuesday, January 29, 2013
Chocolate-Peanut Butter Bowl
4 Tbsp. unsalted butter
1 bag (10 oz.) marshmallows
1 1/3 c. smooth peanut butter
3/4 tsp. salt
5 c. crisped rice cereal
cooking spray
1 c. semisweet chocolate chips
1/2 c. light brown sugar, packed
2 c. heavy cream
1 Tbps. granulated sugar
1 tsp. vanilla extract
1/4 c. salted peanuts, chopped
In a large saucepan, melt the butter over low heat. Add the marshmallows; stir until melted, 5 minutes. Stir in 1/3 c. peanut butter and 1/2 tsp. salt. Remove from the heat; stir in the cereal.
Cover the inside of a medium (3 qt.) bowl with plastic wrap, leaving a few inches of overhang. Coat the plastic and your fingers with cooking spray. Press the cereal mixture into the bowl. Refrigerate for 30 minutes.
In a double boiler, stir the chocolate over medium-high heat until melted, 5 minutes.
Pour the chocolate into the cereal bowl; spread with a rubber spatula to coat the inside. Refrigerate for 30 minutes.
In a bowl, whisk the remaining 1 c. peanut butter, the brown sugar, and the remaining 1/4 tsp. salt. Whisk in 1/2 c. cream.
Using an electric mixer fitted with the whisk attachment, beat the remaining 1 1/2 c. cream on medium speed until thick, about 1 minute. Slowly add the granulated sugar and vanilla; beat to soft peaks, 2 minutes. Fold into the peanut butter mixture in 3 additions.
Pull up the plastic to transfer the cereal bowl to a platter, discard the plastic. Spoon in the peanut butter cream. Top with the peanuts. Have guests spoon cream onto plates and break off pieces of the bowl.
1 bag (10 oz.) marshmallows
1 1/3 c. smooth peanut butter
3/4 tsp. salt
5 c. crisped rice cereal
cooking spray
1 c. semisweet chocolate chips
1/2 c. light brown sugar, packed
2 c. heavy cream
1 Tbps. granulated sugar
1 tsp. vanilla extract
1/4 c. salted peanuts, chopped
In a large saucepan, melt the butter over low heat. Add the marshmallows; stir until melted, 5 minutes. Stir in 1/3 c. peanut butter and 1/2 tsp. salt. Remove from the heat; stir in the cereal.
Cover the inside of a medium (3 qt.) bowl with plastic wrap, leaving a few inches of overhang. Coat the plastic and your fingers with cooking spray. Press the cereal mixture into the bowl. Refrigerate for 30 minutes.
In a double boiler, stir the chocolate over medium-high heat until melted, 5 minutes.
Pour the chocolate into the cereal bowl; spread with a rubber spatula to coat the inside. Refrigerate for 30 minutes.
In a bowl, whisk the remaining 1 c. peanut butter, the brown sugar, and the remaining 1/4 tsp. salt. Whisk in 1/2 c. cream.
Using an electric mixer fitted with the whisk attachment, beat the remaining 1 1/2 c. cream on medium speed until thick, about 1 minute. Slowly add the granulated sugar and vanilla; beat to soft peaks, 2 minutes. Fold into the peanut butter mixture in 3 additions.
Pull up the plastic to transfer the cereal bowl to a platter, discard the plastic. Spoon in the peanut butter cream. Top with the peanuts. Have guests spoon cream onto plates and break off pieces of the bowl.
Quinoa-Crusted Chicken
3/4 c. cooked quinoa
4 skinless, boneless chicken breasts (6 oz. each)
1/4 c. dijon mustard
1 Tbsp. chopped fresh thyme, plus more for serving
pepper
olive oil cooking spray
Position rack in the center of the oven; preheat to 300 F. Spread the quinoa on a parchment-lined baking sheet; bake until lightly toasted, 25-30 minutes. Let cool, then transfer to a bowl, breaking up any clumps. Discard the parchment; reserve the baking sheet.
Increase the oven to 425 F. In a large bowl, combine the chicken, mustard, and thyme; season with pepper. Mix with a rubber spatula to coat. Place a rack on the reserved baking sheet. Dip the chicken in the quinoa, coating well on both sides, then place on the rack.
Spritz the chicken with cooking spray; bake until just cooked through, 15-20 minutes. Sprinkle with thyme.
4 skinless, boneless chicken breasts (6 oz. each)
1/4 c. dijon mustard
1 Tbsp. chopped fresh thyme, plus more for serving
pepper
olive oil cooking spray
Position rack in the center of the oven; preheat to 300 F. Spread the quinoa on a parchment-lined baking sheet; bake until lightly toasted, 25-30 minutes. Let cool, then transfer to a bowl, breaking up any clumps. Discard the parchment; reserve the baking sheet.
Increase the oven to 425 F. In a large bowl, combine the chicken, mustard, and thyme; season with pepper. Mix with a rubber spatula to coat. Place a rack on the reserved baking sheet. Dip the chicken in the quinoa, coating well on both sides, then place on the rack.
Spritz the chicken with cooking spray; bake until just cooked through, 15-20 minutes. Sprinkle with thyme.
Chocolate Turtle Cake
1 box Betty Crocker devil's food cake mix
water, vegetable oil, & eggs called for on cake mix box
1 bag (14 oz) caramels, unwrapped
1/2 c. evaporated milk
1 c. chopped pecans
1 c. semisweet chocolate chips (6 oz)
caramel topping or chocolate-flavor syrup, if desired
additional chopped pecans, if desired
ice cream or whipped cream, if desired
Heat oven to 350 F (325 F for dark or nonstick pans). Grease bottom only of 13X9-inch pan with shortening or baking spray with flour. Make cake mix as directed on box, using water, oil, and eggs. Pour half of the batter into pan. Bake 22 minutes. Refrigerate remaining batter.
Meanwhile, in 1-quart saucepan, heat caramels and milk over medium heat, stirring frequently, until caramels are melted. Stir in 1 c. pecans. Pour caramel mixture over warm cake. Sprinkle with chocolate chips. Carefully spread with remaining batter.
Bake 25-28 min. or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool in pan on cooling rack for at least 30 minutes. Drizzle individual pieces with caramel topping or chocolate syrup; sprinkle with additional pecans. Serve with ice cream. Store loosely covered.
water, vegetable oil, & eggs called for on cake mix box
1 bag (14 oz) caramels, unwrapped
1/2 c. evaporated milk
1 c. chopped pecans
1 c. semisweet chocolate chips (6 oz)
caramel topping or chocolate-flavor syrup, if desired
additional chopped pecans, if desired
ice cream or whipped cream, if desired
Heat oven to 350 F (325 F for dark or nonstick pans). Grease bottom only of 13X9-inch pan with shortening or baking spray with flour. Make cake mix as directed on box, using water, oil, and eggs. Pour half of the batter into pan. Bake 22 minutes. Refrigerate remaining batter.
Meanwhile, in 1-quart saucepan, heat caramels and milk over medium heat, stirring frequently, until caramels are melted. Stir in 1 c. pecans. Pour caramel mixture over warm cake. Sprinkle with chocolate chips. Carefully spread with remaining batter.
Bake 25-28 min. or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool in pan on cooling rack for at least 30 minutes. Drizzle individual pieces with caramel topping or chocolate syrup; sprinkle with additional pecans. Serve with ice cream. Store loosely covered.
Chocolate Chip Swirl Cake
3/4 c. miniature semisweet chocolate chips
1 box Betty Crocker vanilla or white cake mix
water, vegetable oil, & eggs called for on cake mix box
1/4 c. chocolate-flavor syrup
1 container Betty Crocker vanilla frosting
additional chocolate-flavor syrup (if desired)
Heat oven to 350 F (325 F for dark or nonstick pan. Generously grease bottom only of 9X13 inch pan with shortening or baking spray with flour.
In small bowl, toss 1/2 c. chocolate chips with 1 Tbps. dry cake mix. Make cake mix as directed on box, using remaining cake mix, water, oil and eggs. Stir in the 1/2 c. coated chocolate chips. Reserve 1 c. of the batter. Pour remaining batter into pan. Stir 1/4 c. chocolate syrup into reserved 1 c. batter. Drop by tablespoons randomly into 8 mounds over batter in pan. To swirl, cut through mounds of batter with knife in one continuous motion. Turn pan quarter turn and repeat.
Bake 34-38 minutes or until toothpick inserted in center of cake comes out almost clean. Run knife around sides of pan to loosen cake. Cool completely in pan on cooling rack, about 1 hour. Stir remaining 1/4 c. chocolate chips into frosting. Spread frosting over top of cake; drizzle with additional chocolate syrup. Store loosely covered.
1 box Betty Crocker vanilla or white cake mix
water, vegetable oil, & eggs called for on cake mix box
1/4 c. chocolate-flavor syrup
1 container Betty Crocker vanilla frosting
additional chocolate-flavor syrup (if desired)
Heat oven to 350 F (325 F for dark or nonstick pan. Generously grease bottom only of 9X13 inch pan with shortening or baking spray with flour.
In small bowl, toss 1/2 c. chocolate chips with 1 Tbps. dry cake mix. Make cake mix as directed on box, using remaining cake mix, water, oil and eggs. Stir in the 1/2 c. coated chocolate chips. Reserve 1 c. of the batter. Pour remaining batter into pan. Stir 1/4 c. chocolate syrup into reserved 1 c. batter. Drop by tablespoons randomly into 8 mounds over batter in pan. To swirl, cut through mounds of batter with knife in one continuous motion. Turn pan quarter turn and repeat.
Bake 34-38 minutes or until toothpick inserted in center of cake comes out almost clean. Run knife around sides of pan to loosen cake. Cool completely in pan on cooling rack, about 1 hour. Stir remaining 1/4 c. chocolate chips into frosting. Spread frosting over top of cake; drizzle with additional chocolate syrup. Store loosely covered.
Wednesday, January 16, 2013
Kids' California Rolls
4 nori sheets
1/3 English cucumber, sliced into spears
3 sticks imitation crabmeat, sliced or pulled apart into thin strips
1 avocado, peeled, pitted, and sliced into 3/4-inch thick pieces
Toasted sesame seeds
1 1/2 tsp. sugar
1/4 tsp. salt
3 Tbsp. rice vinegar
1 1/2 c. sushi rice, cooked and cooled (makes about 4 cups)*
soy sauce, pickled ginger, wasabi - if desired
Bamboo sushi-rolling mat
*Consider making rice the night before as it will need at least a few hours to cool completely.
Arrange the nori, cucumber, crab strips, and avocado on a platter. Put the sesame seeds, sugar, and salt in small bowls and fill a medium bowl with water. Cover both sides of the rolling mat with plastic wrap.
In a small bowl, stir together the rice vinegar, sugar, and salt. Pour the mixture over the rice and stir to coat.
Lay a sheet of nori on the mat, shiny side down. To keep the rice from sticking to your hands, dip them in the water. Cover the nori almost to the edges with rice. Scatter on the sesame seeds. Flip the nori over (the rice should stay adhered to the nori as you do this).
Arrange avocado, crab strips, and cucumber on the nori about an inch from the edge closest to you.
Roll up the ingredients by slowly folding the mat over the filling. The in the ingredients as you work. When you have formed a log, use the mat to press and shape it. Use the remaining ingredients to make more rolls.
Dip a sharp knife in hot water and use it to slice each roll into 6 pieces.
Tip: First cut it in the center, then cut each half into thirds. Serve sushi with soy sauce, pickled ginger, and/or wasabi.
Makes 4 rolls.
1/3 English cucumber, sliced into spears
3 sticks imitation crabmeat, sliced or pulled apart into thin strips
1 avocado, peeled, pitted, and sliced into 3/4-inch thick pieces
Toasted sesame seeds
1 1/2 tsp. sugar
1/4 tsp. salt
3 Tbsp. rice vinegar
1 1/2 c. sushi rice, cooked and cooled (makes about 4 cups)*
soy sauce, pickled ginger, wasabi - if desired
Bamboo sushi-rolling mat
*Consider making rice the night before as it will need at least a few hours to cool completely.
Arrange the nori, cucumber, crab strips, and avocado on a platter. Put the sesame seeds, sugar, and salt in small bowls and fill a medium bowl with water. Cover both sides of the rolling mat with plastic wrap.
In a small bowl, stir together the rice vinegar, sugar, and salt. Pour the mixture over the rice and stir to coat.
Lay a sheet of nori on the mat, shiny side down. To keep the rice from sticking to your hands, dip them in the water. Cover the nori almost to the edges with rice. Scatter on the sesame seeds. Flip the nori over (the rice should stay adhered to the nori as you do this).
Arrange avocado, crab strips, and cucumber on the nori about an inch from the edge closest to you.
Roll up the ingredients by slowly folding the mat over the filling. The in the ingredients as you work. When you have formed a log, use the mat to press and shape it. Use the remaining ingredients to make more rolls.
Dip a sharp knife in hot water and use it to slice each roll into 6 pieces.
Tip: First cut it in the center, then cut each half into thirds. Serve sushi with soy sauce, pickled ginger, and/or wasabi.
Makes 4 rolls.
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