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looking (Follow-Up #5)

posted by: glenda_al on 01.09.2006 at 08:11 pm in Recipe Exchange Forum

Here's the rest of the article with various ways to make the bread and toppings
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CREAM CHEESE-BANANA-NUT MUFFINS: To bake muffins, spoon batter evenly into 24 paper-lined muffin cups. Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans, and cool completely on wire racks. Makes 24 muffins. Prep: 15 min., Bake: 25 min.

ORANGE-PECAN-TOPPED CREAM CHEESE-BANANA-NUT BREAD: Prepare bread batter as directed, and spoon into desired pans. Sprinkle 1 cup coarsely chopped, toasted pecans evenly over batter in pans. Bake as directed. Cool bread or muffins in pans 10 minutes; remove from pans to wire racks. Stir together 1 cup powdered sugar, 3 tablespoons fresh orange juice, and 1 teaspoon grated orange rind until blended. Drizzle evenly over warm bread or muffins, and cool 30 minutes on wire racks.

TOASTED COCONUT-TOPPED CREAM CHEESE-BANANA-NUT BREAD: Prepare and bake bread or muffins in desired pans. While bread is baking, stir together cup butter, cup granulated sugar, cup firmly packed brown sugar, and cup milk in a small saucepan over medium-high heat; bring to a boil, stirring constantly. Remove from heat. Stir in 1 cup sweetened flaked coconut; 1 cup chopped, toasted pecans; and 2 teaspoons vanilla extract. Remove baked bread or muffins from oven, and immediately spread tops with coconut mixture. Broil 5 inches from heat 2 to 3 minutes or just until topping starts to lightly brown. Cool in pans on wire racks 20 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing. MARY HAWKES

PRESCOTT, ARIZONA

CINNAMON CRiSP-TOPPED CREAM CHEESE-BANANA-NUT BREAD: Prepare bread batter as directed, and spoon into desired pans. Stir together cup firmly packed brown sugar; cup chopped, toasted pecans; 1 tablespoon all-purpose flour; 1 tablespoon melted butter; and 1/8 teaspoon ground cinnamon. Sprinkle mixture evenly over batter. Bake and cool as directed.

PEANUT BUTTER STREUSEL-TOPPED CREAM CHEESE-BANANA-NUT BREAD: Prepare bread batter as directed, and spoon into desired pans. Combine cup plus 1 tablespoon all-purpose flour and cup firmly packed brown sugar in a small bowl. Cut in cup butter and 3 tablespoons creamy peanut butter with a pastry blender or fork until mixture resembles small peas. Sprinkle mixture evenly over batter in pans. Bake and cool as directed.

NOTES:

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clipped on: 11.27.2006 at 04:48 pm    last updated on: 11.27.2006 at 04:48 pm

RE: RECIPE: banana bread (Follow-Up #1)

posted by: glenda_al on 01.09.2006 at 02:50 pm in Recipe Exchange Forum

Here it is: It's from Southern Living Jan 05
Basic banana bread recipe
CREAM CHEESE-BANANA-NUT BREAD

MAKES 2 LOAVES

PREP: 15 MIN., BAKE: 1 HR., COOL: 40 MIN.

Warm bread is yummy, but to get perfect slices, let bread cool 30 minutes, and cut with a serrated or electric knife.

cup butter, softened


1 (8-ounce) package cream cheese, softened

2 cups sugar

2 large eggs

3 cups all-purpose flour

teaspoon baking powder

teaspoon baking soda

teaspoon salt

1 cups mashed bananas (1 pounds unpeeled bananas, about 4 medium)

1 cup chopped pecans, toasted

teaspoon vanilla extract

BEAT butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

COMBINE flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loafpans.

BAKE at 350 for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.

Topping
CINNAMON CRiSP-TOPPED CREAM CHEESE-BANANA-NUT BREAD: Prepare bread batter as directed, and spoon into desired pans. Stir together cup firmly packed brown sugar; cup chopped, toasted pecans; 1 tablespoon all-purpose flour; 1 tablespoon melted butter; and 1/8 teaspoon ground cinnamon. Sprinkle mixture evenly over batter. Bake and cool as directed.

NOTES:

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clipped on: 11.27.2006 at 04:47 pm    last updated on: 11.27.2006 at 04:47 pm

RE: LOOKING for: Recipes for leftover turkey (Follow-Up #6)

posted by: ltcollins1949 on 11.02.2006 at 11:41 am in Recipe Exchange Forum

Here are two sandwich recipes using turkey.

KENTUCKY HOT BROWNS

From Chef Nick Sundberg:
This is a regional favorite that originated at Louisville's Brown Hotel earlier in this century. Many variations can be found, most commonly country ham is added and a cheddar sauce is substituted. This is our version which I feel is closer to the original recipe. It is offered on our lunch menu.

INGREDIENTS:
3 ounces turkey breast, roasted, sliced
1 slice toasted white bread
2 slices tomato
2 slices bacon, cooked and drained
Sauce:
2 ounces butter
3 ounces flour
3/4 cup cream
1/4 cup milk
1/2 cup Swiss cheese, grated
salt and white pepper to taste

PREPARATION:
Heat butter and add flour. Whisk and slowly cook for 5 minutes. Whisk in cream and milk and heat. Whisk in cheese until melted. Season. Simmer for 30 minutes. Sauce should be very thick. Quarter toast and place in an oven safe dish.

Monte Cristo Sandwich

4 (1/2-inch-thick) slices white sandwich bread
2 teaspoons Dijon or honey mustard
4 ounces Swiss cheese, thinly sliced
2 ounces Black Forest ham, thinly sliced
2 ounces roast turkey breast, thinly sliced
2 large eggs
1/4 cup milk
Coarse salt and freshly ground pepper
Pinch freshly grated nutmeg
2 tablespoons clarified butter
Confectioners' sugar, for dusting (optional)

Spread 2 slices of bread evenly with mustard. Top each with 1/4 of the cheese. Place 1/2 of the ham and turkey on cheese. Cover with remaining cheese. Top with remaining slices of bread to form 2 sandwiches.

In a large shallow dish, whisk together eggs and milk; season with salt, pepper, and nutmeg. Dip each sandwich in egg mixture to coat well on both sides.

On a griddle or in a large saut pan, melt butter over medium heat. Add sandwiches and cook until golden brown, about 4 minutes per side. Cut each sandwich in 1/2 and serve immediately, dusted with confectioners' sugar, if desired.

NOTES:

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clipped on: 11.27.2006 at 04:40 pm    last updated on: 11.27.2006 at 04:40 pm

RE: LOOKING for: Victim of the Libby's Pie (Follow-Up #1)

posted by: ann_t on 11.16.2006 at 09:24 pm in Recipe Exchange Forum

This one is wonderful. It is one that Eileen (Barnmom) posted.

Ann

Home Cookin Chapter: Recipes From Thibeault's Table

PUMPKIN-MAPLE PIE
==================
Pumpkins! They are everywhere now! I once heard that the white ones make the best pumpkin pie, but have never heard it confirmed. Can anyone comment on this and the merits of one variety of pumpkin over another for assorted uses?
While I like the idea of cooking and pureeing my own pumpkin for pies, I wonder how much difference it really makes. Any comments?

Posted by Eileen, (Browntoestoo)

My favorite pumpkin pie recipe is one I found in Bon Appetit:

Favourite Pie crust recipe or

1 Buttermilk Pie Crust Dough disk

1 16-ounce can solid pack pumpkin
1 cup whipping cream
3/4 cup pure maple syrup
3 large eggs
1 tablespoon all purpose flour
1/2 teaspoon natural maple flavor
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch of salt

For Maple Whipped Cream:
1 cup chilled whipping cream
3 tablespoons pure maple syrup
.

Position rack in lowest third of oven and preheat to 400F. Roll pie
crust disk out on lightly floured surface to 13-inch-diameter round
(about 1/8 inch thick). Roll up dough on rolling pin and transfer to
9-inch-diameter glass pie plate. Gently press into place. Trim edges of
crust, leaving 1/2-inch overhang. Fold excess under. Crimp edges.
Freeze until crust is firm, about 15 minutes.

Line pie crust with foil, leaving 3-inch overhang. Fill foil with beans
or pie weights. Fold extra foil gently over crust edges. Bake until
crust is set, about 15 minutes. Remove foil and beans. Cool pie crust
slightly. Reduce oven temperature to 350F.

Whisk all remaining ingredients (except Maple Whipped Cream) to blend
in bowl. Pour filling into crust. Bake until filling is set, covering
crust edges with foil if browning too quickly, about 55 minutes. Cool
completely. (Can be prepared 1 day ahead. Chill.)

Cut pie into wedges and serve with Maple Whipped Cream.

To make Maple Whipped Cream:
Whip cream with syrup in large bowl until soft peaks form. Makes about
2 cups.

Serves 8.

NOTES:

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clipped on: 11.27.2006 at 04:38 pm    last updated on: 11.27.2006 at 04:38 pm

RE: Msazadi Mentioned Tamales! (Follow-Up #1)

posted by: lorijean44 on 08.01.2006 at 11:24 am in Cooking Forum

Gabrielledeveau, I took a tamale-making class at our local Viking store about a year and a half ago. It was great! Here's one of the recipes we made:

Spicy Beef Tamales
Makes 3 dozen

Beef:
2 pounds boneless chuck roast
2 cloves garlic, peeled and crushed
1/2 medium white or yellow onion, coarsely chopped
1 bay leaf
1 tablespoon salt, or to taste
2 teaspoons coarsely ground black pepper

cold water (for braising roast and soaking husks)

Filling:
1 each ancho and pasilla chilies
1 tablespoon neutral-flavored oil (grapeseed or canola)
1 tablespoon all-purpose flour
1/2 cup beef broth, reserved from braising meat
1/2 teaspoon ground cumin
1 clove garlic, minced
1 teaspoon chopped fresh oregano
1/2 tablespoon freshly squeezed lemon juice
1/2 tablespoon salt, or to taste

Masa:
2 cups chilled lard or vegetable shortening
1-1/2 tablespoons salt, or to taste
4 cups masa harina
2-3/4 to 3-1/2 cups beef broth (or as needed), reserved from braising meat

Tamales:
1-1/2 (8 ounce) packages dried corn husks (about 36 pieces), soaked until soft*

choice of garnish: fresh cilantro leaves, thinly-sliced fresh jalapenos, crumbled queso fresco, Cilantro-Lime Crema (recipe follows), Spicy Lime Pepitas (recipe follows), or grilled green onions and lime wedges

1. For the Beef: Place the beef, crushed garlic, onion, bay leaf, salt and pepper in a large braising pan. Add enough cold water to reach three-fourths of the way up the side of the roast, and bring to a boil over high heat. As soon as the water boils, reduce the heat to a simmer and cover the pot. Simmer until the beef is tender and shreds easily, about 2 to 3-1/2 hours. Strain, reserving the cooking, liquid, and discard the remaining ingredients. Transfer the beef in a large bowl, cool slightly, then shred.

2. For the Filling: Toast the ancho and pasilla chilies in a dry cast iron skillet over medium-high heat just until the aroma is released, about 20 to 30 seconds per side; to not burn. Cool briefly, then remove the stems and seeds. Crumble the chilies into a spice mill, then grind into a fine powder. Heat the oil in a large skillet; add the flour and cook until slightly brown. Pour in the reserved beef broth and stir until completely smooth. Mix in the chilies, cumin, minced garlic, oregano, lemon juice, and salt; stir the shredded beef into the skillet and simmer, covered, for 10-15 minutes. Cool completely before filling tamales.

3. For the Masa: In an electric stand mixer fitted with the paddle attachment, beat the chilled lard or vegetable shortening and salt on high speed until fluffy. Add the masa harina and beat at low speed until well mixed. Pour in the reserved cooking liquid a little at a time until the mixture is the consistency of soft cookie dough. (The liquid must be added a little at a time because the amount of liquid needed will vary.) Perform the float test** before rolling the tamales!

4. For the Tamales: Spread each cornhusk flat on a counter or cutting board with the pointed end away from you. With a small spatula or butter knife, spread 2 to 3 tablespoons of masa over bottom half of the husk, leaving a 1/2-inch border (the masa will be about 1/8-inch thick). Place 1 tablespoon of the filling in the center and fold the sides over to cover the filling. Fold the "empty" part of the husk to seal. Use ribbons of husk or butchers twine to tie up the tamales, or just place the tamales (folded side down), in a steamer with a tight-fitting lid until the masa easily pulls away from the husk, about 45 minutes to 1 hour. Make sure the steamer does not run out of water. Serve immediately with your choice of garnish.

*To Soak Cornhusks: Place the cornhusks in a large container and cover with warm water. Soak until soft and pliable, about 3 hours. If necessary, weight down with an inverted plate and a heavy can. Before rolling tamales, drain the water from the cornhusks. Rinse each husk and remove any corn silk. Stand the husks upright in a colander to drain before applying the masa.

**Float Test: Drop 1/2 teaspoon of prepared masa into a cup of cold water. If it floats, the tamales will be tender and light. If it does not float, put it back in the mixer with the paddle attachment and beat until fluffy, adding enough liquid to reach the desired texture. For the lightest-textured tamales, refrigerate the batter for an hour or up to overnight, then beat again, adding enough additional liquid to bring the mixture to the consistency it had before. If the masa is made ahead of time, you will always need to beat it again and add more liquid,m as the moisture absorbs and evaporates. Test every batch of masa before using to roll tamales!

Variation: For mild tamales, omit the pasilla chilies and reduce the amount of ancho chilies added to the recipe. For extra hot tamales, add 1 teaspoon crushed red pepper flakes and 2 chipotle chilies to the meat mixture as it is simmering.

Make it ahead: Tamales can be made up to two days in advance and refrigerated. They freeze well cooked or raw. If cooked then frozen, thaw in the refrigerator overnight and steam to heat through for 15 to 20 minutes.

Cilantro-Lime Crema
Makes 1/2 cup

1/2 cup sour cream
1/8 cup finely chopped cilantro
1/8 cup freshly squeezed lime juice
1/4 teaspoon finely minced lime zest
1/2 teaspoon salt
1/2 teaspoon hot sauce

Whisk all of the ingredients together, then taste and adjust the seasoning as needed. Wait at least one hour before serving to allow the flavors to develop. Serve over tamales sprinkled with Spicy Lime Pepitas (recipe follows).

Spicy Lime Pepitas
Makes 1/2 cup

1/2 teaspoon ancho powder (recipe follows)
1/4 teaspoon cayenne powder
1/2 cup toasted and hulled pumpkin seeds/pepitas (recipe follows)
1/2 teaspoon lime oil (or neutral-flavored oil)
1/2 teaspoon finely minced lime zest

1. Toast the ancho powder and cayenne pepper in a saut pan over medium-high heat for about 30 seconds. Remove the pan from the heat. Add the pepitas, lime oil, and zest to the saut pan; exercise caution when adding the lime oil, as it may flare up. Place back on the heat and cook for 1 more minute; cool completely, then serve.

2. If the pepitas lose their crunch, place in a 350 F. oven for 4 to 5 minutes to crisp. Cool and serve.

Toasted Pumpkin Seeds
Makes 1 cup

1 cup unsalted pumpkin seeds
1 tablespoon neutral-flavored oil (grapeseed or canola)
salt, to taste

1. Preheat oven to 375 F.

2. Rinse the seeds. Spread the seeds in a single layer on a large parchment paper-lined baking sheet; air-dry for about 4 hours.

3. Place the seeds in a large bowl and toss with oil and salt. Return to the lined baking sheet in a single layer and roast until light golden brown, about 15 to 20 minutes. Eat whole, or hull as you would sunflower seeds.

*****

It was not difficult at all, and I especially liked the fact that you can make them in stages (the filling one night, the masa another night, etc.) I think it's time for me to make them again, too (and I should remember to take pics next time!)

Lori

NOTES:

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clipped on: 11.27.2006 at 04:29 pm    last updated on: 11.27.2006 at 04:31 pm