Perfect Brownies
1/2 Cup Butter
1 Cup Sugar
2 Eggs
1 ts. Vanilla
1/2 Cup Flour
8 x 8 Baking Pan
Bake @ 325 deg for 35 minutes
4 c sugar
½ c hot water
pinch salt
1 ½ c heavy cream
1/4 c light corn syrup
Part 2:
1 tsp vanilla
2 tbs unsalted butter
Combine part 1 ingredients in heavy pan and place over low heat until sugar dissolves and mixture boils.
Cover and cook 3 minutes and then remove cover and cook without stirring until a candy thermometer reaches 240.
Without scraping pan pour fondant onto a marble slab.Add butter, but do not stir.
Let sit until center of fondant is lukewarm.
Beat with a broad spatula until the fondant is white and creamy.
Use a pushing motion to turn it over and fold it into itself from underneath.
When it is cool enough, knead with the hands until completely smooth.
Add vanilla and knead into fondant.
Cover and let ripen in the refrigerator at least 24 hours before using.
1/4 cup heavy whipping cream
6 tbsp unsweetened butter, in small slices
2 bars Ghiradelli Semi-sweet chocolate
Cocoa (optional)
Bring heavy cream to a simmer in a small saucepan.
Remove from heat and add butter; mix until butter
is melted. Melt Chocolate and Mix until completely
smooth. Add chocolate to cream/butter mixture.
Stir until smooth. Pour into a small bowl and refrigerate
at least 2 hours. Use a melon baller to scrape 1"
balls and place balls into cocoa.
Edit 9/4/08
Paint chocolate (or vanity silicon ice cube trays) molds
with molding chocolate
Put in freezer for a few minutes to harden
Place dolop of truffel in center
Cover with more molding chocolate
Place in freezer for another few minutes to harden
Ingredients:
½ cup butter
1¼ cups finely crushed pretzels
¼ cup sugar
14 oz sweetened condensed milk
⅓ cup lime juice
4 tablespoons tequila
2 tablespoons triple sec
½ pint heavy cream whipped
Crust:
Melt butter in saucepan Combine butter, pretzel crumbs & sugar. Press crumbs on bottom and up side of a buttered 9-inch pie pan. Place in freezer to set.
Filling:
Combine sweetened condensed milk, lime juice, tequila & triple sec. Mix well. Fold in whipped cream.
Spoon filling into prepared crust. Chill till firm; 2 hours in freezer or 4 hours in refrigerator.
Optional:
Cover top of filling with more pretzel crumbs prior to putting in freezer for a top crust.
1 large Onion chopped
2 stalks celery chopped
sausage to taste
saute above together
add -
1 tsp chili powder
1/2 tsp corriander
pepper
tabasco
2 bay leaves
2 cans dark red kidney beans
1 can water
chopped pickled jalapinos
Cook very low covered for several hours
//cjk - I add some garlic to the onion celery and
sausage at the beginning and use chicken stock instead
of water.
1 1/2 cups Brown sugar
1 1/2 cup flour
1/2 cup unsweetened coco
1 tsp baking soda
salt
12 Tbsp butter
4 oz unsweetened chcolate
8 oz semi-sweet chocolate
3 eggs
1 tsp vanilla
2 cups chocolate chips
Batter will be a sticky pasty consistancy. This is correct.
350 de. 18-22 min
5 cups quartered hulled strawberries
1 cup sugar
1/4 cup corn starch
2 T lemon juice
2 t. grated orange peal
Graham cracker crust -- baked 12 min
2 cups strawberries in sauce pan-- mash
add sugar, corn starch & lemon juice -- stir
Oven hear until it thickens -- let cool
Add rest of strawberries and peel, add to crust
Chill
For the Cake:
1 ½ cups granulated sugar
1 ½ cups all-purpose flour
¾ tsp. baking soda
½ tsp. salt
1 cup strong coffee (instant is fine)
6 oz. Semi-sweet baking chocolate, finely chopped
½ cup vegetable oil
½ cup sour cream, room temperature
2 large eggs, room temperature
1 ½ tsp. vanilla extract
Preheat oven to 350NF. Line 24 cupcake cups with liners. Combine sugar, flour, baking soda and salt in large bowl. Bring coffee to simmer in small, heavy-duty saucepan. Remove from heat. Add chocolate; whisk until chocolate is melted and smooth. Cool slightly.
Whisk vegetable oil, sour cream, eggs and vanilla extract in another large bowl to blend; add chocolate-coffee mixture. Add one-third of chocolate-sour cream mixture to dry ingredients; whisk to blend well. Add remaining chocolate-sour cream mixture in 2 more additions, whisking well after each addition. Fill each cup ¾ full.
Bake for 20 – 22 minutes until toothpick inserted in center comes out clean. Cool on wire racks completely.
For the Filling:
½ cup shortening
½ tsp. vanilla extract
Pinch of salt
1 cup powdered sugar
Combine all ingredients and beat until light and fluffy.
For the Icing:
2/3 stick butter, softened
½ cup semi-sweet chocolate chips 4 oz.
1 ½ tsp. vanilla extract
1 tbs. Milk
2 ¼ cups powdered sugar
Melt the chocolate, In a mixing bowl, combine the butter with the chocolate. Blend in the vanilla, milk, and powdered sugar and beat until smooth and creamy.
Assembly:
Use a toothpick to make a hole in the top of the cupcake. Stick the toothpick into the middle of the cupcake and swirl it around to carve out a cavity. Use a pastry bag or ziplock bag with an end snipped off to fill.
Spread a layer of icing on each cupcake. Use white/butter cream frosting for swiggly line down the center, if desired.
4 1/2 cups sugar
4 T. butter
1 large can evaporated milk
12 oz German Chocolate
12 oz Semi-Sweet Chocolate
1 jar marshemello cream (small)
Boil sugar butter & mils for 6 min.
Remove from heat
Add rest of ingredients
Beat until everything is melted.
Pour into pan, let cool.
4 oz Baking Chocolate - nonsweet
or 12 tbs backing cocoa and extra butter
1 cup butter
2 cups sugar
4 eggs
2 tsp vanilla
1 cup flour
Melt butter and chocolate
Mix in sugar
Add eggs and vanilla
Mix in flour
Put in greased pan
350 deg. 20 min. or so
Blend together --
2 cups butter
2 cups sugar
2 cups brow sugar
Add -
4 eggs
2 Tb vanilla
Blend togather --
4 cups flour
5 cups oatmeal flour
2 tsp. baking powder
2 tsp. baking soda
salt - tiny bit
Combine 1st ingrediants with second (dry) add Chocolate
chips & chunks (or whatever)
2 Potatos
1 small onion
1 cups chicken broth
Black pepper
Puff pastery sheets
Peal and Cook potato in chicken broth until soft
Drain & save broth.
Chop & saute onions in olive oil
Mash potatos & add broth to correct consistancy
Stir in onions.
Roll pastery very thin and cut in 1" squares.
Fold around dollip of potato mixture
Heat 350 deg until golden brown
Ground Beef
Stew meat (chopped small)
Chili powder
Cumin
Garlic Cloves
Ground Black Pepper
Habanero pepper fresh (chopped very small)
Other peppers to taste if desired
Habanero Powder
Red wine vinager
Paprika
Kidney beans
Pinto beans (soak over night if dried)
Brown sugar (very little bit)
Honey (also very littel bit)
Large can whole tomoato (chop into chunks)
Can tomato paste (dilute with some water)
Beer
Dash of Tabasco
Let cook in pot on low. Transfer into Crock Pot to cook over night.
Cook for 23 & 1/2 hours.
Serve with cheese and whatever else you like with your chili
1/4 - 1/2 cup carrots chopped
1/4 - 1/2 cup celery chopped
1/2 cup onions chopped very small
1 large potato chopped small
1 clove garlic
1 tsp. worchester sauce
1 1/2 - 2 lbs. cheddar cheese (white is perferred)
1 T. paprika
1/2 stick butter
1 cup flour
1 bottle beer (Bud or somthing cheap and light)
1 T. dry mustard
2 cups chicken stock
1/2 cup milk or half & half (half & half is perfered)
Saute vegies with butter.
Add spices and flour
Add broth
Stir in half & half (at this point DON'T let it boil)
Add beer slowly to avoid head.
Shred cheese and add a few small hand fulls of flour and toss to cover (to avoid sticking)
Very slowly stir in cheese one handfull at a time until cheese has melted
Cook until thick soup like consistancy stiring the ENTIRE time.