Dash (2-3 tbsp) Limoncello (or any other liqueur/flavouring you like)
¼ cup mixed chopped candied ginger and pineapple
¾ cup dessicated coconut
Directions:
In a cup mix candied ginger and pineapple and dessicated coconut.
Melt chocolate and cream, stir in ½ cup of the mix candied ginger and pineapple and dessicated coconut. Stir in the Limoncello.
Chill mix, then take out and put teaspoon-sized lumps on a tray with baking paper and refrigerate for another ½ hour.
Remove out of the fridge and roll the mixture into balls, (make sure the mix is nice and hard, and roll with your palms). Coat each ball with the remaining powder.
Extra granulated sugar for topping (1-2 Tbsp per ramekin)
Directions:
Set Eight(6 ounce) ramekins in a baking pan (or two). Have hot water ready to go for the water bath when it is time to bake the custards.
In a medium sauce pan pour in all of the heavy cream. Split the vanilla beans and scrape out the seeds into the cream. Whisk to disperse the seeds. Add the beans and set the heat to medium. Heat until steaming, being careful not to let it boil. Once hot, cover and let steep for 20 minutes.
Preheat oven to 325 deg F.
In a separate bowl combine the egg yolks, sugar, salt and vanilla extract. Mix well until thick and pale and when you lift the beater a ribbon of mixture pours back into the bowl. When the cream has steeped for 20 minutes, strain it into another bowl or large mixing cup. Rinse and reserve the vanilla beans for another use. Start to whisk the eggs slowly and add the warmed cream mixture a little at a time to temper the eggs, warming them up being careful not to scramble them. Keep the cream pouring in a thin stream as you whisk, being careful not to incorporate too many bubbles or cause the mixture to foam up. You can strain again at this point to make sure none of the egg scrambled during the tempering.
Divide the mixture amongst the ramekins in the baking pans. Pour hot water into the pan, making sure it reaches to about halfway up the ramekins. The water needs to be hot to ensure even cooking.
Place pans carefully in the oven, making sure no water splashes into the custards. Bake for 30-35 minutes. The custards will set on top but still be a little loose, they will set fully once cooled. Remove from the oven and remove the ramekins from the water bath to a cooling rack to cool completely. Chill at least 4 hours or overnight.
When ready to serve, bring the custards to room temperature. Spoon 1-2 tbsp granulated sugar over the top (you don’t want too much, but you don’t want too little either). Heat with a blowtorch until the sugar starts to bubble and darken, moving the flame around so no one spot gets too heated up and burns. Make one pass around each ramekin and then repeat to make sure all the sugar topping is caramelized. Serve immediately.
Mix in a bowl the flour, cocoa and baking powder. Separately, in another bowl mix the sugar, oil, water and vanilla. Then add this mixture to the flour and combine the mix. Do not overdo the Blending.
Add diced pears and integrate them with a spoon or spatula stir to combine them with care. Place the mixture in a greased loaf tin that is dusted with flour or baking paper.
Bake for about 20 minutes, the composition should be slightly moist, not dry. Remove and let the cake cool completely, then cut into slices. Enjoy!
Place chicken in
9x13 inch baking dish. Mix cranberry sauce, soup mix and salad dressing
and pour mixture over chicken. Bake in preheated oven for 1 hour.
100 gramPrague ham (or julienne ham, or other cooked ham)
200mlcream
½white onion
1 cupvodka
10gram butter
1 teaspoonoil
Parmesan Cheese
saltand pepper
Directions:
Thinly slice the onion and cut the ham in 1 inch blocks or stripes.
In a pan melt the butter together with the oil, put the onion in at low heat.
Once the onions become translucent add the ham and let it cook a little till its get a brown color. pour some cold vodka into the hot pan to let all the brown bits stuck to the bottom of the pan.
Once the ham is nicely colored brown, turn off the heat and add the cream. Add salt and pepper to taste.
In a pot of salted water, cook the tortellini for about 5 minutes.
Drain and pour the cooked Tortellini into the pan with the sauce, and serve on a plate, Top with sprinkling some Parmesan cheese on top for extra flavor. Enjoy!
1 cup nuts (You could use sliced almonds, and crush them up by squeezing the bag a few times)
Chocolate Chip Banana Bread:
Reduce sugar to 1 cup
Add ½ cup semisweet chocolate chips
Directions:
Preheat oven to 350 degrees.
In a large bowl with electric mixer on medium speed, cream together butter and sugar. Add eggs one at a time and mix well. Add vanilla extract, banana pulp, and Greek yogurt, mixing well after each ingredient.
In a separate bowl, mix flour, baking soda and salt to combine.
Gradually add flour to the wet ingredients and mix until just combined on low speed.
Mix in nuts until well combined.
Pour batter evenly into 4 well greased mini loaf pans and bake for 32-35 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Chocolate Chip Banana Bread:
After the dry ingredients are added to the wet ingredients, fold in chocolate chips.
2 cups butternut squash, peeled and sliced into bite-sized half moon shapes
1 tablespoon grapeseed oil
1 teaspoon cinnamon
1 teaspoon chili powder
4 tablespoons dried cherries or cranberries
2-4 ripe pears (comice or anjou)
1 pomegranate, seeds removed (optional)
⅓ cup mild blue cheese (Amish Blue or Stella), goat cheese, or no cheese
1 (5 ounce) box heirloom lettuces or other delicate leaf lettuce (delicate mixed greens better than romaine or iceberg here)
Dressing:
1 teaspoon grainy dijon mustard
1-2 tablespoons Grade B maple syrup (1 tablespoon tastes good if you are watching sugar but 2 gives more maple flavor)
2 tablespoons apple cider vinegar
2 tablespoons olive oil
3 tablespoons grapeseed oil
pinch of salt
pinch of cayenne pepper
Directions:
Preheat the oven to 400.
Place butternut squash on rimmed baking sheet and toss with olive oil, spices, salt, and pepper. Roast 10 minutes, or until squash pieces are mostly tender. Stir the squash around and add the pecans to the sheet. Roast another 5 minutes, until pecans are fragrant and squash is cooked through.
Meanwhile make the dressing, recipe below, and prepare the other ingredients by slicing the pears, crumbling the cheese, and removing the seeds from the pomegranate fruit.
Toss lettuce with ¾ of dressing and a sprinkle of salt. Divide among plates. Place a pear in the center of the salad and slightly fan out the layers. Drizzle a small amount of dressing over the top of the pear. Nestle warm butternut squash, toasty whole pecans, large chunks of cheese, pomegranate seeds, and dried berries decoratively around the pear and over the lettuce. Serve immediately.
Dressing:
Place all ingredients in a small glass jar (like jam jars) with a tight fitting lid and shake to combine. Add salt and pepper to taste.
To prepare the chicken, place all ingredients in crock pot and cook on low 4-6 hours.
While chicken is cooking, prepare cranberry sauce by adding water and sugar to a saucepan. Bring to a boil, add cranberries and return to boil. Turn heat to low. Let simmer about 10 minutes, stirring occasionally. Pour into a bowl and let cool at room temperature. Refrigerate until needed.
When chicken is ready, remove from pot and shred breasts in a medium bowl.
In a small bowl, combine mayo and ¼ cup cranberry sauce. Add mixture to shredded chicken. Add Craisins and pecans. Stir until well-combined. Cover and refrigerate to chill at least 1 hour before serving.
Slice the baguette and add the chicken pecan salad
4 cups cooked and mashed sweet potatoes, (3 or 4 lg sweet potatoes)
1 cup sugar
½ cup butter, softened
2 eggs
¼ cup whole milk
2 teaspoons Madagascar Bourbon Pure Vanilla Extract
1 teaspoon salt
Pecan Crunch Topping:
1 cup brown sugar
⅓ cup flour
1 cup chopped pecans
⅓ cup butter, melted
Directions:
Casserole:
Wash and dry sweet potatoes.
Pierce the skin in several places to prevent the potatoes from bursting in the oven.
Place the sweet potatoes on a large baking sheet and bake them in the oven at 350 degrees for about an hour or until they are tender when poked with a fork. (If the sweet potatoes are unevenly sized, you could slice them in half to help them bake more uniformly. Place the halves flesh-side-down on the baking sheet.)
Remove from oven and cool the potatoes until you can handle them easily. Then scoop the sweet potato pulp out of the shells into a mixing bowl.
Mash the pulp to get a fairly smooth, even consistency, sort of like a lumpy puree.
Add the butter, sugar, eggs, milk, salt and vanilla to the mashed sweet potatoes.
Stir together until well combined and fairly smooth.
Scoop the sweet potato mixture into a 1½ qt baking dish and spread evenly.
Pecan Crunch Topping:
Mix together flour and brown sugar in a small bowl.
Cut in the butter with a fork or pastry blender and mix until it is well combined, but mixture is crumbly.
Stir in the pecans.
Sprinkle topping crumbles over the sweet potato mixture in the baking dish.
Bake in a 350 degree oven for 35 to 40 minutes. Topping will brown and form a crunch top layer.
Allow to cool on a cooling rack for 15 - 20 minutes before serving.
With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla.
In separate bowl, mix flour, baking powder, baking soda and salt.
Blend flour mixture with butter mixture just until blended. Add
buttermilk and only stir until just combined; do not over mix.
Carefully fold in strawberries. Dough mixture will be thick.
Add in a food processor or a medium bowl and whisk together the butter and sugar. After 1 minute add an egg and whisk another minute.
Add in and whisk the almond powder,sugarpowder, salt, cinnamonpowder in the mix and mix them toghether.
Putflourandbaking powdertothemix and whisk them together as well (if the mixture is to thick, adda little water, Iputabout2 tsp.)
Wrap the dough in plastic wrap, and refrigerate until firm at least 2 hours.
On a lightly-floured surface, roll out each piece of dough to a ⅛-inch thickness. Using a 2- to 2 ½-inch
round cookie cutter, cut the dough
into rounds and place on parchment-lined baking sheets, spacing them 1
inch apart. Using
a ¾- to 1-inch round cookie cutter,
cut out the centers from half of the cookies. Reroll and cut the scraps
as necessary.
Bake, rotating the baking sheets halfway through, until the edges are golden, 10 to 12 minutes. Cool slightly on the baking
sheets, then transfer to wire racks to cool completely.
Sprinkle the confectioners’ sugar on the cookies with the holes. Spread 1 teaspoon jam on the remaining cookies and top with
the sugared cookies.
Heat oven to 200 degrees F (93C). Line a baking sheet with aluminum foil. Slide baking sheet into oven. (It is best to make French toast in batches, so this is to keep cooked batches warm while the rest are cooked).
Whisk eggs, milk, cream, vanilla extract and a pinch of salt together until well blended.
Line bread slices up in a large baking dish (it is okay if they overlap). Pour egg mixture over bread slices then move and flip the bread around so each slice is completely moistened with the egg mixture. Continue to move the slices around in the egg mixture until the bread has soaked it all up.
Melt a tablespoon of butter in a heavy, large pan or griddle over medium-low heat. Working in batches, transfer a few slices of the soaked bread to the pan and cook until golden brown and cooked through, 2 to 3 minutes on each side.
Transfer cooked French toast to warm oven while you cook the remaining bread slices. Add additional butter as needed for each batch.
To serve, transfer warm toast to plates then top with favorite toppings.
