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Archive for the ‘Milk’ Category

Makes 20 – 24

  • 3/4 cup flour
  • 1/3 cup packed brown sugar
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/8 tsp baking soda
  • 1/4 cup buttermilk
  • 3 tbsp creamy peanut butter
  • 1 large egg
  • 1 tsp pure vanilla extract
  • Peanut oil, for frying
  • Whipped cream and raspberry jam for serving
  1. Preheat oven to 200°F.  Combine the flour, brown sugar, baking powder, salt and baking soda in a medium bowl.  In a separate bowl, whisk together the buttermilk, peanut butter, egg and vanilla.  Lightly mix the wet ingredients into the dry ingredients; the batter will be fairly thick. 
  2. Pour enough oil into a small, deep saucepan to reach a depth of 1 1/2 inches and heat over medium-high heat until the oil registers 310° on a deep-fry or candy thermometer. 
  3. Working in 3 or 4 batches, drop the batter by rounded tsp into the hot oil and cook, turning once, until lightly browned, about 1 1/2 minutes per side. 
  4. Using a slotted spoon, transfer the fritters to paper towels to drain.  Keep the fritters in the oven as you continue frying.  Serve hot wil the whipped cream and jam. 
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Makes 16 servings

  • 1/2 cup (1 stick) plus 2 tbsp unsalted butter
  • 1/3 cup plus 1 tbsp all-purpose flour
  • 5 cups milk
  • 1 lb mild cheddar cheese, shredded (about 4 cups)
  • 8 oz Fontina cheese, rind removed, shredded
  • 3/4 cup grated Parmesan cheese
  • 2 tsp Dijon mustard
  • 2 tsp salt
  • 1/2 tsp cayenne pepper, or to taste
  • 2 lb penne rigati pasta
  • 1 cup fresh breadcrumbs
  • chopped flat-leaf parsley, for garnish
  1. Bring a large pot of salted water to boil for the pasta.  Meanwhile, melt 6 tbsp of the butter in a 2 qt saucepan over medium heat.  Whisk in flour until blended; cook 1 minute, whisking.  Slowly whisk in milk; bring to a boil, whisking.  Reduce heat to low; simmer 5 minutes, until slightly thickened.  Remove from heat; add cheddar, Fontina, and 1/4 cup of the Parmesan, whisking until sauce is smooth.  Whisk in mustard, salt and pepper. 
  2. Heat oven to 350°F.  Butter a large 3 qt baking dish with 2 tbsp of the butter.  Cook pasta 2 minutes less than the recommended time on package, until slightly undercooked.  Drain. 
  3. Combine pasta and cheese sauce; transfer to prepared baking dish. 
  4. Melt remaining 2 tbsp butter; mix with breadcrumbs and 1/2 cup Parmesan cheese; sprinkle over pasta.  (If making ahead, place crumb mixture in a food storage bag; refrigerate; sprinkle over pasta before baking.)  Bake until top is golden and sauce is bubbling, about 40 minutes.  Garnish with parsley. 

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  • 6 slices bacon, cut into 1/4 inch pieces
  • 1 medium onion, chopped into 1/2 inch pieces
  • 2 tbsp flour
  • 1 1/2 cups whole milk
  • 1 lb sharp cheddar cheese, cut into 1 inch cubes
  • salt and pepper to taste
  1. In a small pot, sauté bacon over medium heat until it turns brown and the fat turns to liquid.  Spoon out a few tsp of bacon fat, leaving about 2 tbsp in the pot. 
  2. Add chopped onions and cook it, stirring often, until it’s soft and see-through, about five minutes.  Turn heat down to low, add flour, and slowly stir in milk.  Stir until mixture thickens slighly, about one minute.  Add cheese, and mix well until it melts completely and there are no lumps. 
  3. Season with salt and pepper.  Pour into a fondue pot or heavy serving dish and serve immediately.

What to dip: Baked french frieds or potato wedges, vegetables like carrots, tomatoes, cauliflower or celery, tortilla or pita chips

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  • 3 tbsp butter
  • 4 garlic cloves, chopped
  • 2 tbsp tomato paste
  • 3 tbsp flour
  • 1 cup chopped canned tomatoes
  • 1 cup milk
  • 1 lb Swiss cheese, sliced
  • 5 grinds fresh black pepper
  • 1 pinch of salt
  1. In a small saucepan, melt butter over low heat.  Add garlic and cook until it gets fragrant and slightly soft, about one minute.  Add tomato paste and stir well.  Cook mixture for two minutes, stirring constantly.
  2. Add flour and stir mixture until it forms a paste.  Add in chopped tomatoes and stir in milk.  Turn up the heat to medium and cook mixture until it gets thick, about three minutes, stirring constantly. 
  3. Add cheese and stir until melted.  Season with salt and pepper.  Pour into a fondue pot or heavy serving dish and serve immediately. 

What to dip: Crusty Italian bread, vegetables like raw carrot sticks, broccoli, cauliflower, or celery, breadsticks or crackers

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Serves 10

  • 2 1/2 lb eye-round beef roast, trimmed
  • 1 clove garlic, peeled and halved lengthwise
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 2 tsp olive oil
  • 1 clove garlic, minced

For the sauce:

  • 1 medium bulb garlic, unpeeled
  • 3/4 cup sour cream
  • 1 tbsp milk
  1. Preheat oven to 325°F.  Rub beef with cut sides of garlic halves.  Sprinkle with salt and pepper.  Place beef on a rack in a roasting pan. 
  2. In a small bowl, combine oil and minced garlic.  Place whole garlic bulb in a small baking dish.  Place beef and garlic bulb in oven.  Roast for 50 minutes. 
  3. Brush beef with garlic-oil mixture.  Continue roasting beef until an instant-read meat thermometer inserted into the center of beef reaches 160°F for medium, about 20 minutes longer.  Remove beef and garlic bulb from oven.  Let stand for 10 minutes. 
  4. Slice top off garlic bulb.  Using the tip of a knife, scoop out roasted garlic.  To prepare sauce, in a small bowl, combine roasted garlic, sour cream, and milk.  Mix well. 
  5. Cut beef into slices; arrange on a serving plate.  Serve sauce on the side.  Serve immediately. 

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Serves 8

Filling

  • 5 medium cooking apples, cored, peeled and sliced
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons butter or margarine
     

Topping

  • 1 cup All-Purpose Flour
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup All Vegetable Shortening
  • 1 egg, slightly beaten
  • 1/4 cup milk
  • 1/2 teaspoon vanilla
  1. Heat oven to 400ºF. Spray an 8×8 baking dish with Cooking Spray.
  2. Filling: Place apples in a large mixing bowl. Combine sugar, flour, cinnamon and nutmeg in small mixing bowl. Pour sugar mixture over apples; toss and stir to combine. Pour apples into prepared pan; dot with butter.
  3. Topping: Food processor method: In a food processor, combine flour, sugar, baking powder and salt. Pulse in All-Vegetable Shortening until coarse crumbs form. In a small bowl, mix egg, milk and vanilla; add to flour mixture and pulse to combine. Drop biscuit mixture in 8 mounds on top of fruit.  Or combine flour, sugar, baking powder and salt in a medium mixing bowl; cut in shortening until coarse crumbs form.
  4. Combine egg, milk and vanilla in a small bowl; add to flour mixture. Stir just until moistened. Drop biscuit mixture in 8 mounds on top of fruit.
  5. Bake at 400ºF for 30 minutes, or until golden brown. Let stand 10 minutes before serving. Serve warm with cream or ice cream, if desired.

Apple-Cranberry Variation: Add 1 cup fresh cranberries and 1/2 cup additional sugar to the filling mixture. Proceed as directed.

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Serves 6

  • 1 small onion
  • 1/2 green bell pepper
  • 1/2 cup milk
  • 1 egg
  • 3/4 cup seasoned bread crumbs
  • 1 tsp dried basil
  • 1 tbsp dried parsley
  • 1/8 tsp pepper
  • 1 1/2 lbs ground beef

Topping:

  • 3 tbsp ketchup
  • 1 tbsp honey
  • 1/2 tsp Worcestershire sauce
  1. Preheat oven to 350°F.  Line a 9×5″ loaf pan with foil.  Spray with cooking spray.  Chop onion and bell pepper together in food processor. 
  2. Combine milk and egg in a large bowl; add bread crumbs, basil, parsley and pepper.  Stir until blended.  Add onion and pepper; mix well.  Add beef; mix just to combine ingredients. 
  3. Shape beef mixture in prepared loaf pan.  Do not pack.  For topping, combine ketchup, honey and Worcestershire sauce in a small bowl.  Mix well.  Spread evenly over top of meat loaf. 
  4. Bake meat loaf until cooked through, about 1 hour.  Place pan on wire rack; let stand for 5 minutes.  Lift meat loaf out of pan and place on a serving platter.  Remove foil.  Serve immediately. 

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