10/15/2012
10/13/2012
9/29/2012
Rise and Shine Pizza
Ingredients
- 1 pound refrigerated pizza dough
- 1 tablespoon olive oil
- 1 1/2 cups KRAFT Shredded Sharp Cheddar Cheese, divided
- 1/3 cup sliced green onions, divided
- 1 plum tomato, sliced
- 6 slices cooked OSCAR MAYER Bacon, crumbled
- 4 eggs
Directions
- Heat oven to 375 degrees F. Pat and stretch dough into 14x6-inch rustic rectangle on baking sheet sprayed with cooking spray; brush with oil.
- Top with 1 cup cheese and half the onions, leaving 4 (3-inch) areas of dough untopped. (Eggs will be added here.) Crack eggs, 1 at a time, into small bowl, then slip onto dough. Top dough with tomatoes, bacon, remaining cheese and onions, being careful to avoid topping the eggs.
- Bake 23 to 25 min. or until crust is golden brown and eggs are done.
Footnotes
9/28/2012
9/26/2012
9/15/2012
9/13/2012
8/31/2012
8/25/2012
8/24/2012
8/19/2012
8/18/2012
8/15/2012
8/12/2012
8/05/2012
7/24/2012
Death By Chocolate: Mocha Mousse
Ingredients
- 14 ounces semisweet chocolate, broken into 1/2-ounce pieces
- 4 ounces unsweetened chocolate, broken into 1/2-ounce pieces
- 1/2 cup water
- 4 tablespoons instant coffee
- 2 tablespoons cocoa, sifted
- 5 egg whites
- 2 tablespoons sugar
- 3/4 cup heavy cream
Directions
Prepare the Mocha Mousse. Heat 1-inch of water in the bottom half of a double boiler over medium high heat. Place 14 ounces semisweet chocolate, 4 ounces unsweetened chocolate,
1/2 cup water, 4 tablespoons of instant coffee, and 2 tablespoons cocoa
in the top half of the double boiler. Tightly cover the top with film
wrap. Heat for 6 to 7 minutes, remove the film wrap, and stir the
mixture until smooth. Keep at room temperature until needed.
Place egg whites in the bowl of an electric mixer fitted with a
balloon whip. Whisk on high speed until soft peaks form, about 1 minute.
Continue to whisk while gradually adding 2 tablespoons of sugar. Whisk until stiff, about 30 seconds.Whip 3/4 cup heavy cream in a well-chilled stainless-steel bowl until stiff. Fold 1/4 of the egg whites into the melted chocolate mixture, then fold in the whipped cream now fold in the remaining egg whites. Hold the mocha mousse at room temperature
Frosted Orange Date Bars
Prep Time:40 Min Cook Time:20 Min Ready In:1 Hr
Ingredients
- 3/4 cup white sugar
- 1/2 cup butter, softened
- 1/2 cup water
- 1 (8 ounce) package chopped pitted dates
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup orange juice
- 3/4 cup milk
- 2 eggs
- 1 tablespoon orange zest
- 1 cup chopped pecans
- 3 cups confectioners' sugar
- 1/3 cup butter, softened
- 1 (3 ounce) package cream cheese, softened
- 1 tablespoon orange zest
- 2 1/2 tablespoons orange juice
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan.
- In a small saucepan over medium heat, combine sugar, 1/2 cup butter, water and dates. Cook, stirring frequently until dates have softened and the mixture is well blended. Remove from heat. Combine the flour, baking soda and salt; stir into the date mixture, then mix in the 1/4 cup orange juice, milk, eggs and 1 tablespoon orange zest. Spread the batter evenly into the prepared pan.
- Bake for 15 to 20 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. To make the frosting, combine the confectioners' sugar, 1/3 cup butter, cream cheese and orange zest. Beat until smooth. Gradually mix in the remaining orange juice a tablespoon at a time until the icing is spreadable. Spread over the bars when cool. Cut into squares.
Servings 48
Original Recipe Yield 4 dozen
7/21/2012
7/18/2012
7/17/2012
7/15/2012
7/13/2012
7/12/2012
7/09/2012
7/08/2012
7/07/2012
5/07/2012
1/14/2012
GERMAN SWEET CHOCOLATE CAKE
1 (4 oz.) pkg. Baker's German sweet chocolate
1/2 c. boiling water
1 c. butter
2 c. sugar
4 egg yolks
1 tsp. vanilla
2 1/2 c. cake flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
4 egg whites, stiffly beaten
1/2 c. boiling water
1 c. butter
2 c. sugar
4 egg yolks
1 tsp. vanilla
2 1/2 c. cake flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
4 egg whites, stiffly beaten
Melt
chocolate in boiling water; cool. Cream butter and sugar until fluffy.
Add yolks, beating well after each. Blend in vanilla and chocolate.Sift
flour with soda and salt. Add dry mixture alternately with buttermilk,
mixing well after each addition. Fold in beaten egg whites.
Pour into 3 prepared cake pans. Bake at 350 degrees for 35-40 minutes.
Pour into 3 prepared cake pans. Bake at 350 degrees for 35-40 minutes.
FROSTING:
3 egg yolks
1 c. evaporated milk
1 c. sugar
1 tbsp. butter
1 1/2 c. flaked coconut
1 c. chopped pecans
1 tsp. vanilla
1 c. evaporated milk
1 c. sugar
1 tbsp. butter
1 1/2 c. flaked coconut
1 c. chopped pecans
1 tsp. vanilla
Beat
eggs, milk, sugar, and butter. Cook over medium heat for about 12
minutes, stirring until mixture thickens. Remove from heat; add coconut,
pecans, and vanilla. Beat until cool and of spreading consistency.
Frost between layers, top, and sides.
Subscribe to:
Posts (Atom)