Wednesday, May 20, 2015

2 ingredient white chocolate buttercream frosting

1 lb (2 cups) butter
2 cups of white chocolate chips

1. In a medium saucepan combine butter and white chocolate chips.
2. Melt together over low heat, stirring. The butter and white chocolate will separate.
3. When everything is melted remove from heat and allow to sit for 15 minutes or so. Place saucepan in fridge and refrigerate until the mixture becomes solid, approx 3 hours. I actually let mine sit overnight.
4. When you're ready to prepare the frosting, remove from fridge and let it sit out at room temperature for 30 minutes or so, to take the chill off.
5. Place entire mass into bowl of stand mixer and beat for 2-3 minutes until frosting becomes light and fluffy.
6. Pipe or frost cupcakes or cake.

Notes If made ahead, you can store at room temperature for up to a day. If stored for longer in fridge, you will need to whip the frosting again, as it will get solid.

Sunday, February 1, 2015

Crockpot Baby Back Ribs

3 lbs baby back ribs, trimmed
season to taste (salt and pepper at least)
1/2 cup of water
1/2 onion sliced
1 clove garlic minced
1 (18 oz) bottle of barbecue sauce

Season ribs with salt and pepper. Pour water into slow cooker. Layer the ribs into the slow cooker. Top the ribs with onion and garlic. Cook on High for 4 hours (or Low for 8 hours). Preheat oven to 375 degrees F (190 degrees C). Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbeque sauce.Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10 to 15 minutes.

Saturday, January 17, 2015

Shrimp pasta with white wine cream sauce

1 pound cooked medium shrimp (70-110 per pound), defrosted (See Recipe Note)
3/4 cup heavy cream
3 quarts water
1 tablespoon sea salt
1 pound linguine or other long pasta
3 tablespoons olive oil
2 medium shallots, chopped (optional)
1 large clove garlic, minced (or use jarred)
1/2 teaspoon sea salt
1/2 cup Chardonnay or other dry white wine
2 medium (about 1/2-pound) Roma or San Marzano tomatoes, sliced lengthwise through the stem (optional)
2 TB grated parmesan cheese 
Basil leaves to garnish (optional)
Remove the shrimp and heavy cream from the refrigerator and place on the counter to allow them to come to room temperature while you prepare the rest of the recipe.
Bring the water to a boil in a large (5- to 6-quart) pasta pot over high heat. Once the water comes to a boil, add the sea salt, stir to dissolve, then add the pasta. Bring back up to a rolling boil, lower heat to medium-high, and let cook until al dente, about 7 minutes or according to package instructions.
Ladle a cup of pasta water into a measuring cup and set aside, then drain the pasta into a colander.
While the pasta is boiling, prepare the sauce. Heat the olive oil in a large skillet over medium-low heat. Add the shallots, garlic, and sea salt to the skillet, and sauté until soft and translucent, but not browned, 3 to 5 minutes. Add the wine to the skillet and stir.
Using a box grater or flat grater, grate the tomatoes, flesh side against the grater, directly into the skillet. The tomato flesh will be grated, but the skins will not. Discard the skins.
Stir the tomatoes into the skillet sauce and bring up to a simmer. Cook until the sauce has thickened slightly and no raw alcohol aroma remains, about 5 minutes. Add the drained pasta, shrimp, and cream to the skillet, and toss to combine. If the sauce is too dry, add a splash of pasta water.
Use a pasta server or tongs to arrange the pasta in individual servings, twirling it into a spiral as you nestle it onto the center of each plate. Garnish with basil and serve immediately.

Recipe Note

  • Defrosting Shrimp: If you think ahead, transfer the shrimp from the freezer to the fridge the night before you make this recipe so they have time to thaw. Otherwise, empty the shrimp into a bowl and place it under cool, running water to thaw; the shrimp will take 7 to 15 minutes to thaw.
  • Raw Shrimp: If you are using raw shrimp, add them to the skillet before you add the pasta and cream. Cover the skillet and let them cook until pink around the edges, with just a touch of translucence in the center, 2 to 5 minutes depending on their size.

Wednesday, December 24, 2014

Lemon Meringue Pie

1 large package of lemon cook-to-serve pudding (4.3 oz)
1-2 large lemons, juiced
2 egg yolks
1/2 cup sugar
Finely grated peel of half a lemon
2 TB butter
2 tsp vanilla

Juice the lemons and set aside. Make lemon pudding according to the directions on the box, but use as much lemon juice as you have to replace some of the water. Thicken on stove. Add butter, vanilla, and lemon peel.

Pour into a baked pie pastry and cool to room temperature.

4 egg whites at room temperature
1/2 tsp lemon extract or vanilla
8 TB sugar (or 2 TB for each egg white, if you change the amount of egg whites)

Heat oven to 350 degrees. Beat egg whites with a hand mixer gradually stirring in sugar and extract. Beat until stiff and glossy and all sugar has dissolved. Spread egg mixture over room temperature lemon pie. Bake for ten minutes. Cool for four hours. Refrigerate.


Grandma Connie's Popcorn Balls

2 bags of cooked popcorn

1 cups of sugar
1 overflowing TB dark corn syrup
1 overflowing TB honey
1/2 c milk

Mix ingredients together in a sauce pan. Cook over medium heat stirring constantly until mixture reaches the soft ball stage (when dropped in cold water, makes a round, soft ball) -- about ten minutes.

Place popcorn in a large pan or bowl. Drizzle topping over popcorn and stir to coat. Spread coated popcorn over a sheet of waxed paper. Shape into balls while still warm.

Connie usually makes twice this much--it makes a lot (plenty so share) so I halved the recipe because it is too much for our family.

Saturday, December 6, 2014

French Bread

French Bread
(Taken from the 25th ward cook book--original recipe from Ardith Parkinson)

3 c Hot water  ( hot to touch, not boiling)
2 Tbls instant yeast
3 Tbls sugar
1 Tbls salt
7-9 cups flour

In a bowl add hot water, sugar, yeast , salt and about 4 cups of flour.  Mix together on low spead for  30-60 seconds, stop mixing and allow to sit for 10 minutes (sponging). Using low speed mix in the rest of the flour 1 cup at a time until the dough starts to pull away from the sides and bottom of the bowl.  ( it usually takes my bread about 8 cups of flour)  Knead on medium speed for 4-5 minutes.  Turn dough out on a lightly oiled counter. Cut into 2 even sized loaves. Raise in the oven @ 150 degrees for 10 minutes then increase the over to 350 degrees and continue to bake for 20-25 minutes.  
Prior to putting the loaves in the overn, you can brush the tops of the loaves with beaten egg white mixed with 1 TBL water for a shiney top.

Can half recipe if you only want one loaf.

Sunday, August 24, 2014

Best Chocolate Cake Ever

  • Chocolate Cake
  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder (I used Postum)
  • 1 cup milk
  • ½ cup vegetable oil or ½ melted butter
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • Chocolate Buttercream Frosting Recipe
  1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
  2. For the cake:
  3. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
  4. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
  5. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
  6. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
  7. Frost cake with chocolate buttercream frosting.