May 12, 2012

Sweet Breakfast

1/2 c butter, softened

1/4 tsp baking soda

3/4 c sugar

10 bacon strips, cooked and crumbled

1 egg

2 c cornflakes

1 c all-purpose flour

1/2 c raisins

Preheat oven to 350 degrees.  In a mixing bowl, cream butter and sugar.  Beat in egg.  Add flour and baking soda; mix well.  Stir in bacon, cornflakes and raisins.  Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets.  Bake in preheated oven for 15-18 minutes or until lightly browned.  Cool for 2 minutes before removing to wire racks.  Store in the refrigerator.

Maple, Ham and Apple Coffeecake

1 (12 oz) can refrigerated flaky biscuit dough

1 egg

2 c chopped cooked ham

1/2 c chopped pecans

2 c apple, peeled, cored and chopped

GLAZE:

1/4 c raisins

1/3 c confectioners' sugar

1/2 c brown sugar

2 Tbs bourbon

1/2 tsp apple pie spice

1/4 tsp apple pie spice

1/3 c maple syrup

1/8 tsp cayenne pepper, optional

Preheat oven to 350 degrees. Generously grease or spray with non-stick cooking spray a 9-inch square baking dish or similar sized baking dish.  Cut each biscuit into 4 equal pieces; set aside.  Sprinkle 1 cup of the ham, 1 cup of the apples and all the raisins over the bottom of the prepared pan, spreading evenly.  Arrange biscuit pieces, pointed ends up, over the mixture.  Sprinkle evenly with the remaining ham and apples.  In a small mixing bowl combine brown sugar, apple pie spice, maple syrup and egg, blending thoroughly.  Stir in nuts, then spoon evenly over biscuit pieces and ham/apple mixture.  Bake in preheated oven for 35-45 minutes, or until nicely browned.  GLAZE:  In a small bowl whisk together the glaze ingredients until a drizzling consistency is reached.  More bourbon or milk may be added, if necessary, to achieve desired consistency.  Cool coffeecake for 5 minutes; then drizzle glaze over warm coffeecake. 

Mascarpone Stuffed French Toast*

8 fresh peaches

1 lemon, zested

1/2 c sugar

6 eggs

4 pinches ground nutmeg

3/4 c milk

1/2 tsp ground cinnamon

1/2 tsp vanilla extract

4 Mexican bolillo rolls

2 tsp butter, or as needed

1 c mascarpone cheese

2 tsp vegetable oil, or as needed

6 Tbs confectioners' sugar

Peel peaches, remove pits and slice into a heavy saucepan, catching all the juices.  Stir in sugar, nutmeg and cinnamon, and cook over medium heat until bubbly.  Continue cooking, stirring occasionally, until the sauce reaches a syrupy consistency, about 10 minutes.  Remove from the heat.  Meanwhile, cut off and discard the ends of the bolillo rolls.  Slice the rolls into  1 1/4 inch thick slices.  Lay each slice of bread on a board, and with a sharp knife, held parallel to the board, cut a pocket into each slice, leaving three sides intact.  Set aside.  Stir together the mascarpone, confectioners' sugar and lemon zest until smooth.  Scoop this mixture into a small plastic bag.  Cut off one corner of the bag and pipe as much filling into the pocket in each slice of bread as will fit without overflowing.  Whisk together the eggs, milk and vanilla in a shallow bowl.  Melt butter with oil over medium heat in a large nonstick skillet.  Dip each stuffed piece of bread into the batter, add to the skillet and cook until browned on both sides.  Serve hot with the warm peach sauce.

Berry Filled Doughnuts

4 c vegetable oil

3/4 c seedless strawberry jam

1 (7.5 oz) pkg refrigerated buttermilk biscuits

1 c confectioners' sugar

In an electric skillet or deep-fat fryer, heat oil to 375 degrees.  Separate biscuits and fry, a few at a time, for 1-2 minutes on each side or until golden brown.  Drain on paper towels.  Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip.  Fill bag with jam.  But the tip through the side of each doughnut to fill with jam.  Dust with confectioners' sugar while warm.  Serve immediately.

Breakfast Bavarian Apple Torte*

1/2 c butter, softened

1/2 tsp vanilla

1 c sugar, divided

1/2 tsp ground cinnamon

1 c flour

4 Granny Smith or Delicious apples,

1 (250 g) pkg brick cream cheese, softened

     peeled and sliced

1 egg

1/4 c sliced almonds

Heat oven to 425 degrees.  Beat butter and 1/3 cup of the sugar in a small bowl with an electric mixer on medium speed until light and fluffy.  Add flour; mix well.  Spread onto bottom and 1 inch up the sides of a 9-inch spring form pan.  Beat cream cheese and 1/3 cup of the remaining sugar in the same bowl with an electric mixer of medium speed until well blended.  Add egg and vanilla; mix well.  Spread evenly over crust.  Combine remaining 1/3 cup sugar and the cinnamon.  Add to apples in large bowl; toss to coat.  Spoon over cream cheese layer; sprinkle with almonds.  Bake 10 minutes.  Reduce temperature to 375 degrees and continue baking for 25 minutes or until center is set.  Cool on wire rack.  Loosen torte from rim of pan.  Cover and refrigerate three hours before serving.  Store any leftovers in the refrigerator.

May 5, 2012

Oaxacan Tacos

2 lbs top sirloin steak, cut into thin strips

1 medium onion, diced

salt and pepper, to taste

4 fresh jalapeno peppers, seeded and chopped

1/4 c vegetable oil

4 limes, cut into wedges

18 (6 inch) corn tortillas

1 bunch fresh cilantro, chopped

Heat a large skillet over medium-high heat.  Fry the steak strips, stirring constantly, until browned on the outside and cooked through, but not too firm, about 5 minutes.  Season with salt and pepper.  Remove to a plate and keep warm.  Heat the oil in the skillet, and quickly fry each tortilla on both sides, until lightly browned and flexible.  Set aside and keep warm.  Place tortillas on a plate and top with steak strips, jalapeno and cilantro, to taste.  Squeeze lime juice over.  Wrap and eat.

Black Bean and Salsa Soup*

2 (15 oz) cans black beans, drained and rinsed

1 tsp ground cumin

1 1/2 c vegetable broth

4 Tbs sour cream

1 c chunky salsa

2 Tbs thinly sliced green onion

In an electric food processor or blender, combine beans, broth, salsa and cumin.  Blend until fairly smooth.  Heat the bean mixture in a sauce pan over medium heat until thoroughly heated.  Ladle soup into four individual bowls, and top each bowl with one tablespoon sour cream and 1/2 tablespoon green onion.

Pork Chalupas*

1 (4 lb) pork shoulder roast

2 Tbs salt

1 lb dried pinto beans

2 Tbs dried oregano

3 (4 oz) cans diced green chili peppers

2 Tbs garlic powder

2 Tbs chili powder

16 flour tortillas

2 Tbs ground cumin

Place the roast inside a slow cooker coated with cooking spray.  In a separate bowl, stir together the beans, two cans of the chile peppers, chili powder, cumin, salt, oregano and garlic powder.  Pour the whole mixture over the roast, and add enough water so that the roast is mostly covered.  Jiggle the roast a little to get some of the liquid underneath.  Cover, and cook on LOW for 8 to 9 hours.  Check after about 5 hours to make sure the beans have not absorbed all the liquid.  Add more water, if necessary, one cup at a time.  Use just enough to keep the beans from drying out.  When the roast is fork-tender, remove it from the slow cooker and place on a cutting board.  Remove any bone and fat, then shred with forks.  Return to the slow cooker, and stir in the remaining can of green chilies.  Heat through and serve with flour tortillas and your favorite toppings.

Taco Rolls

1/2 c uncooked instant rice

1/2 c water

1/2 c water

1 1/2 c shredded Cheddar cheese

1/2 lb ground beef

8 (10 inch) flour tortillas

3/4 (1 oz) packet taco seasoning mix

1 (16 oz) jar salsa

1/2 (15.25 oz) can whole kernel corn, drained

1 1/2 c shredded Cheddar cheese

1/2 (8.75 oz) can no-salt added whole kernel corn, drained

Preheat oven to 450 degrees.  Stir the rice and 1/2 cup water together in a microwave-safe bowl.  Cover and cook on HIGH for 6 minutes until the water is fully absorbed; set aside.  While the rice is cooking, heat a large skillet over medium-high heat and stir in the ground beef.  Cook and stir until the beef is crumbly, evenly browned, and no longer pink.  Drain and discard any excess grease.  Reduce heat to medium and stir in the taco seasoning, corn, 1/2 cup water, 1 1/2 cups cheddar cheese and the cooked rice.  Cook and stir until the cheese has melted and the corn is hot.  Spoon the mixture into the flour tortillas.  Roll into a tight cylinder, and pack into an 8x11 inch baking dish (it will be a tight squeeze).  Pour the salsa over the top and sprinkle evenly with 1 1/2 cups cheddar cheese.  Bake in the preheated oven until the cheese topping has melted and is beginning to brown, about 10 minutes.