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Mini cheesecake recipe
Nov 24th, 2009 by sovicki

Ingredients

* 1 (12 ounce) package vanilla wafers
* 2 (8 ounce) packages cream cheese
* 3/4 cup white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1 (21 ounce) can cherry pie filling

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
2. Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
3. In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
4. Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.

Poulet au Porto: Roast Chicken with Port Wine, Cream and Mushrooms
Nov 19th, 2009 by sovicki

Recipe created by Julia Child

Julia Child’s Mastering the Art of French Cooking, Vol. 1

Chicken, cream, and mushrooms occur again and again, as it is one of the great combination. This perfectly delicious recipe is not difficult, but it cannot be prepared ahead of time or the chicken will lose its fresh and juicy quality. The chicken is roasted, then carved, flamed in cognac, and allowed to steep for several minutes with cream, mushrooms, and port wine. It is the kind of dish to do when you are entertaining a few good, food-loving friends whom you can receive in your kitchen.

Vegetable Suggestions
Nothing should interfere with these special flavors. It would be best to serve only potatoes sautéed in butter, page 526 (Mastering the Art of French Cooking, Vol. 1), or a perfectly seasoned risotto, page 532. Peas, or asparagus tips, or braised onions, page 481, could be added if you feel the necessity for more vegetables.

Wine Suggestions
Serve very good, chilled, white Burgundy such as a Meursault or Montrachet, or an excellent, chateau-bottled white Graves.

Ingredients:
Serves 4

Roast Chicken:

* 3 pound ready-to-cook, roasting or frying chicken
* 1 pound fresh mushrooms
* 1/2 Tbsp. butter
* 1/2 tsp. lemon juice
* 1/4 tsp. salt
* 1 cup whipping cream
* 1/2 Tbsp. cornstarch blended with 1 Tbsp. of the cream
* Salt and pepper
* 1/2 Tbsp. minced shallots or green onions
* 1/3 cup medium-dry port
* Lemon juice to taste
* 1 Tbsp. butter
* 1/8 tsp. salt
* 1/4 cup cognac

Kitchen Supplies:

* 2 1/2 quart enameled orstainless steel saucepan
* Fireproof casserole dish or chafing dish

Roast the chicken as described in the master recipe on page 240. Be sure not to overcook it.

Meanwhile, trim and wash the mushrooms. Quarter them if large, leave them whole if small.

Bring 1/4 cup water to boil in the saucepan with the butter, lemon, and salt. Toss in the mushrooms, cover, and boil slowly for 8 minutes. Pour out the cooking liquid and reserve.

Pour the cream and the cornstarch mixture into the mushrooms. Simmer for 2 minutes. Correct seasoning, and set aside.

When the chicken is done, remove it to a carving board and let it rest at room temperature while completing the sauce.

Remove all but 2 tablespoons of fat from the roasting pan. Stir in the shallots or onions and cook slowly for 1 minute. Add the port and the mushroom juice, and boil down rapidly scraping up coagulated roasting juices, until liquid has reduced to about 1/4 cup. Add the mushrooms and cream and simmer for 2 to 3 minutes, allowing the liquid to thicken slightly. Correct seasoning and add lemon juice to taste.

Smear the inside of the casserole or chafing dish with butter. Rapidly carve the chicken into serving pieces. Sprinkle lightly with salt, and arrange in the casserole or chafing dish.

Set over moderate heat or an alcohol flame until you hear the chicken begin to sizzle. Then pour the cognac over it. Avert your face, and ignite the cognac with a lighted match. Shake the casserole slowly until the flames have subsided. Then pour in the mushroom mixture, tilting the casserole and basting the chicken. Cover and steep for 5 minutes without allowing the sauce to boil. Serve.

Note: Chicken may remain in its casserole over barely simmering water or in the turned-off hot oven with its door ajar, for 10 to 15 minutes, but the sooner it is served, the better it will be.

紅酒焗羊膝配薯蓉 Baked Lamb Shanks with Mashed Potatoes
Nov 19th, 2009 by sovicki

材料:

羊膝 2只(lamb shanks, 約900克)
鹽、胡椒粉少許

迷迭香 三枝(rosemary, 連梗)
西芹 4條(celery, 切粗塊)
紅蘿蔔 (carrots, 切粗塊)
洋蔥 1個(切粗片)
番茄醬 (tomato paste) 2湯匙
紅酒 2杯(dry red wine, 約500 cc)
雞上湯(即高湯)3杯
橙皮 1條 1×3吋長(只橙色部份)
橄欖油 少許

薯蓉材料:

馬鈴薯 2個
牛油(butter)少許
鹽、胡椒粉少許
牛奶適量

調味料(Gremolata):

新鮮洋芫荽 2湯匙(parsley,切碎)
檸檬皮蓉 2茶匙(只磨黃色部份,非常幼細)
蒜蓉 2粒(去皮,剁蓉)

做法:

1. 在燒紅的鑊中,下2湯匙橄欖油。在羊膝各面上灑下鹽和胡椒粉。放羊膝在鑊中煎至各面金黃色。約5至8分鐘。把羊膝轉至入焗爐的大盤中,蓋好。把焗爐預熱至180度C. 把焗架放在中層。

2. 在熱鑊中,放下洋蔥,西芹,紅蘿蔔和迷迭香,用中火炒香,直至所有材料轉微金黃及軟化。加入番茄醬,繼續炒勻,約2分鐘。倒入紅酒,轉用大火加熱煮滾,直至鑊中汁液變少及濃,狀如糖漿,約15分鐘。

3. 把羊膝放回鑊中,加橙皮及雞上湯。煮滾後,轉回入焗爐的大盤中。汁料最好蓋過羊膝。放入焗爐,焗約兩小時,直至羊肉稔身(軟化)。有需要時,把羊膝轉面。

4. 在焗羊膝期間,羊膝就快焗好前約45分鐘,把兩個馬鈴薯去皮,切粒。放在滾水中,煮20分鐘,直至軟身。撈起,瀝乾水份,放在大碗中一會,讓馬鈴薯吸收水份。用壓馬鈴薯的用具,把馬鈴薯壓成蓉。期間,加入適量的牛油,鹽,胡椒粉,牛奶。自己要試味,直到滿意為止。

5. 在一小碗中,把蒜蓉,切好的洋芫荽和檸檬皮蓉拌勻。這是獨一無二,令焗好的羊肉,吃起來與別不同的 “gremolata”調味料!帶出的羊肉味更鮮,吃起不感膩呢!(基絲汀更喜歡加多一點點檸檬皮蓉,雖然磨檸檬皮,有點吃力,但好吃,就不介意嘛。)

6. 當羊膝焗好時,把迷迭香的硬梗丟去。上碟,羊膝放在雜菜面,把gremolata灑在羊膝上面。拌以薯蓉,趁熱供食。

更多内容: http://www.christinesrecipes.com/2008/05/baked-lamb-shanks-with-smashed-potatoes.html#ixzz0XM7mmfy0

Ingredients:

* 2 lamb shanks, about 900g
* salt, to taste
* pepper, to taste

* 3 stalks rosemary
* 4 stalks celery, roughly chopped
* 1 carrot, roughly chopped
* 1 onion, chopped
* 2 tbsp tomato paste
* 2 cups (500ml) dry red wine
* 3 cups chicken stock
* 1 strip orange zest, 1×3 inch
* a dash of olive oil (or cooking oil)

Ingredients of mashed potatoes:

* 2 potatoes
* butter, to taste
* pepper, to taste
* hot milk, to taste

Ingredients of Gremolata:

* 2 tbsp freshly chopped parsley
* 2 tsp lemon zest
* 2 cloves garlic, crushed

Baked Lamb Shanks Procedures

Method:

1. Preheat oven to 180C (356F). Place rack in the middle.
2. Heat 2 tablespoons of oil over medium heat on a frying pan. Season the lamb shanks with salt and pepper. Add them to the pan and cook until all sides are lightly golden, about 5 to 8 minutes. Transfer lamb shanks to a large casserole, covered.
3. Heat some oil in the same frying pan to sauté onion, celery, carrot and rosemary over medium heat, stirring occasionally, until all ingredients soften and lightly brown. Add tomato paste and combine well. Cook for another 2 minutes. Increase heat to high. Add red wine and boil over high heat about 10 to 15 minutes. Cook until liquid thickens.
4. Return lamb shanks to pan. Add orange zest and chicken stock. Bring to boil, then transfer into the casserole. The lamb should be covered by sauce. Cover and bake for at least 2 hours, until lamb softens, turning lamb after 1 hour if necessary.
5. While baking lamb, peel potatoes and roughly chop into chunks. Cook in boiling water for 20 minutes, or until softened. Drain well. Place in a large bowl and let rest for a while. Mash potatoes and season with salt, butter, pepper and milk to taste.
6. In another small bowl, combine crushed garlic, parsley and lemon zest. That’s unique “gremolata”, really yummy to go with hot lamb shanks.
7. When the lamb shanks are ready, discard rosemary. Serve with mash and gremolata.

Ingredient name in Chinese and English
Aug 6th, 2009 by sovicki

url: http://www.geocities.jp/momi619jp/index.htm

各式食材中英文对照

麵粉/中筋麵粉 Plain flour /all-purpose flour
低筋麵粉/低根粉 cake flour / soft flour / weak flour / low protein flour
高筋麵粉/筋麵/根麵/高根粉 gluten flour/strong flour/bread flour/baker’s flour/high protein flour
全麥麵粉 whole wheat flour
澄麵粉/澄粉/澄麵 non-glutinous flour / wheat flour / wheat starch
自發麵粉 self- raising flour
粗玉米豆粉 polenta / yellow cornmeal
粟粉/粟米粉/玉米粉/玉米澱粉 corn flour / cornstarch
生粉/太白粉/地瓜粉 potato starch / potato flour
樹薯粉/木薯粉/茨粉/菱粉/泰國生粉/太白粉/地瓜粉 Tapioca starch / tapioca flour
蕃薯粉/地瓜粉 sweet potato flour
馬蹄粉 water chestnut flour
葛粉 arrowroot flour
臭粉/胺粉/阿摩尼亞粉/嗅粉 powdered baking ammonia / carbonate of ammonia / ammonia bicarbonate / ammonia carbonate / hartshorn
發粉/泡打粉/泡大粉/速發粉/蛋糕發粉 baking powder
蘇打粉/小蘇打/梳打粉/小梳打/食粉/重曹 baking soda / bicarb ofsoda
塔塔粉/他他粉 cream of tartar
卡士達粉/蛋黃粉/吉士粉/吉時粉/ custard powder
卡士達/克林姆/奶皇餡/蛋奶餡 custard / pastry cream
蛋白粉 egg white powder?
粘米粉/黏米粉/在來米粉/在萊米粉/再來米粉 rice flour
糕仔粉 cooked rice flour
糯米粉 glutinous rice flour / sweet rice flour
鳳片粉/熟糯米粉/糕粉/加工糕粉 fried sweet rice flour / fried glutinous rice flour
綠豆粉 mung bean flour / tepung hun kwee
小麥胚芽/麥芽粉 wheat germ
小麥蛋白/麵筋粉 wheat gluten
鹼水/(木見)水 alkaline water/lye water/potassium carbonate
白?alum
硼砂 borax
石膏 gypsum
酵母/酒餅 yeast/ibu roti
麵包/麵飽 bread
土司麵包/吐司 toast
麵包糠/麵包屑 breadcrumbs
香草豆/香草莢/香草片/香子蘭莢 vanilla bean/vanilla pod
香草精/雲尼拉香精/凡尼拉香精 vanilla extract/vanilla essence
香草粉 vanilla powder
班蘭粉/香蘭粉 ground pandan/ground screwpine leaves/serbok daun pandan
班蘭精/香蘭精 pandan paste/pasta pandan
玫瑰露/玫瑰露精 rosewater/rosewater essence essence
杏仁粉 almond flour/almond mieal
皮屑 grated zest/grated rind
海苔粉 ground seaweed
黑蔗糖漿/糖蜜/甘蔗糖蜜 molasses
金黃糖漿 golden syrup
楓糖漿/楓樹糖漿/楓糖 maple syrup
玉米糖漿 corn syrup/karo syrup
葡萄糖漿 glucose syrup
麥芽糖漿 barley maltsyrup/maltsyrup
麥芽糖 maltose/malt sugar
焦糖 carmael
果糖 Efructos
乳糖 lactose
轉化糖 invert sugar
日式糙米糖漿 amazake
綿花糖霜 marshmallow cream cream
冰糖 ROCK sugar
椰糖/爪哇紅糖 palm sugar/gula malacca
黃砂糖 brown sugar
紅糖?/黑糖? dark brown sugar
紅糖?/黑糖? muscovado sugar
金砂糖? demerara sugar
原蔗糖 raw sugar/raw cane sugar/unrefined cane sugar
白砂糖/粗砂糖 white sugar/refined sugar/refined cane sugar/coarse granulated sugar
細砂糖/幼砂糖 castor sugar
糖粉 icing sugar/confectioners’ sugar
糖霜/點綴霜 icing/frosting
蜜葉糖/甜葉菊 stevia/honey leaf
代糖/阿斯巴甜 aspartame/sweetener/sugar substitute
牛油忌廉 butter cream
什色糖珠 HUNDREDS & THOUSANDS
巧克力米/朱古力米 chocolate vermicelli
巧克力削/朱古力削 chocolate curls
巧克力珠/朱古力珠 choc bits/chocolate chips
椰絲/椰茸/椰子粉 desiccated coconut/shredded coconut
涼粉/仙草 grass jelly
果子凍/果凍粉/(口者)喱 jelly
魚膠粉/吉利丁/明膠 gelatine sheets/powdered gelatine
大菜/大菜絲/菜燕/燕菜精/洋菜/洋菜粉/瓊脂 agar agar powder
食用色素 food colouring
牛油/奶油 butter
瑪珈琳/瑪琪琳/乳瑪琳/雅瑪琳/人造奶油/菜油 margarine
起酥油/起酥瑪琪琳 pastry margarine / oleo margarine
豬油/白油/大油/板油? lard / cooking fat
酥油/雪白奶油 shortening
硬化椰子油 copha
烤油? dripping
淡忌廉 light cream/coffee cream/table cream
鮮奶油/忌廉/鮮忌廉 cream/whipping cream
包括﹕
1 light whipping cream
2 heavy whipping cream/heavy cream/thickened cream
3 double cream/pure cream
酸奶油/酸忌廉/酸奶酪?/酸乳酪? sour cream
酸奶 buttermilk
牛奶/鮮奶/鮮乳 milk
奶粉 powdered milk / milk powder
花奶/淡奶/奶水/蒸發奶/蒸發奶水 evaporated milk
煉奶 condensedmilk/sweetened condensed milk
起士/起司/芝士/乳酪/奶酪/乾酪/乳餅 cheese
起司粉 powdered cheese
奶油起司/芝士忌廉/奶油乳酪/凝脂乳酪 cream cheese
瑪斯卡波尼起司/馬司卡膨起司/馬斯卡波涅起司/義大利乳酪 mascarpone cheese
優格/乳果/酸奶酪?/酸乳酪? yoghurt
優酪乳 yoghurt drink/drinking yoghurt
黃豆 soy bean
紅豆 red bean/adzuki bean
紅豆沙/烏豆沙 red bean paste
綠豆 mung bean
綠豆片 split mung bean
薏米 pearl barley
沙莪粒/西米/小茨丸 pearl sago/pearl tapioca
蓮藕 lotus root
蓮蓉 lotus paste
紅棗 chinese red dates
蜜棗 preserved red dates
棗泥 red date paste
龍眼乾/龍眼肉/桂圓/圓肉dried longan
葡萄乾 raisin
柿餅 dried persimmon
桃脯 dried peach
杏脯 dried apricot
蘋果脯/蘋果乾 dried apple
陳皮 dried orange peel/dried tangerine peel
百合 dried lily bulb
蜜漬櫻桃/露桃/車梨子 glace cherry/candied cherry
蜜漬鳳梨 glace pineapple/candied pineapple
腰子豆/腰果/腰果仁/介壽果 cashew nut
花生 peanut
瓜子/南瓜子 pepitas / dried pumpkin seeds
崧子/松子仁 pine nut
栗子 chestnut
栗蓉 chestnut puree / chestnut paste
核桃/核桃仁/合桃/胡桃 walnut
杏仁/杏仁片/扁桃 almond
北杏/苦杏仁 apricot kernel / chinese almond / bitter almond
南杏 apricot kernel
榛果/榛仁 hazelnut / filbert / cobnut
開心果/阿月渾子 pistachio
堅果/澳洲堅果/夏威夷果/澳洲胡桃/澳洲栗/澳洲核桃/昆士蘭龍眼/昆士蘭栗macadamia / california nut
山胡桃/胡桃 pecan
石鼓仔/馬加拉/油桐子 candlenut / buah keras
白果/銀杏 ginkgo nut
檳榔 betel
芝麻 sesame seed
蓮子 lotus seed
罌粟子 poppy seed
亞答子 atap seed
法式吐司 french toast
裸麥麵包 rye bread
派/批 pie
塔/撻 tart
凍派/凍批 cream pie
蛋塔 egg tart / custard tart
法式蛋塔 quiche lorraine
戚風蛋糕 chiffon cake
海綿蛋糕 sponge cake
泡芙 choux pastry / puff
瑪琳/焗蛋泡 meringue
蛋蜜乳 eggnog
可麗餅 Ecrepe
煎餅/熱餅/薄烤餅 pancake
厚鬆餅 pikelet / hotcake
墨西哥麵餅 tortillas
曲奇 cookies
慕斯/慕思 mousse
布甸/布丁 pudding
司康/比司吉 scones
舒芙蕾 souffles
洋芋塊 hash brown
英式鬆餅/瑪芬麵包 english muffin
鬆糕/瑪芬 american muffin
格子鬆餅 waffle
蕃茄醬: ketchup
水蜜桃罐頭: peaches in syrup
切片水蜜桃罐頭: sliced peaches in syrup
綜合水果罐頭: cocktail fruit in syrup
蘇打餅干: saltine crackers
白醋: rice vinegar (工研醋)
烏醋: black vinggar
辣椒醬: chili sauce
牛頭牌沙荼醬: bull head barbecue sauce/Chinese barbecue sauce
抹荼粉: green tea powder
餛鈍皮: wonton wrapper/wonton skins
水餃皮: dumpling wrapper / dumpling skins /gyoza wrapper.
春捲皮: spring roll wrapper , egg roll wrapper……
黑木耳: dried black fungus
燒海苔: roasted seaweed sushi nori
蝦米: dried shrimp
鹹蛋黃: salted egg yolk
杏桃果膠 apricot glaze
薑粉 ginger powder
耐烤巧克力豆 choc bits(澳洲的英文名) / chocolate chips(美國、加拿大的英文名?)
洋梨 pear
杏桃 apricot
無花果乾 dried fig
手指餅乾 sponge fingers / ladyfingers / savoiardi(義大利名)
蕃茄醬 tomato sauce(普通甜的)
蕃茄醬 tomato paste(義大利料理用的)
白醋 white vinegar(西洋料理用的)
豆辦醬 chilli bean sauce
XO醬 XO sauce
桂圓 dried longan
黑木耳 black fungus / wood ear fungus
燒海苔 toasted nori seaweed
板海苔 nori seaweed / dried sea laver
南乳 fermented red beancurd
雜糧預拌粉 multi-grain flour
威化餅乾 wafer biscuit
幼糖 caster sugar
軟化牛油 soft butter
麵粉 plain flour
玉米粉 ( 太白粉) cornflour
自發麵粉 self-raising flour
乾椰絲 dessicated coconut
葡萄乾dried currant
糖份混合物 icing sugar mixture

Oatmeal Raisin Cookies
Aug 6th, 2009 by sovicki

PREP TIME      15 Min
COOK TIME      10 Min
READY IN      1 Hr
Original recipe yield 4 dozen

INGREDIENTS
3/4 cup butter, softened
3/4 cup white sugar
3/4 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 3/4 cups rolled oats
1 cup raisins

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

Tiramisu
Aug 6th, 2009 by sovicki

Ingredients:

  • 4 eggs, separated
  • 1/2 cup sugar
  • 16 oz (room temp) Mascarpone cheese
  • 2 cups strong espresso coffee
  • 2 tbs Marsala wine
  • 1/2 pint organic heavy cream
  • 1 package Crunchy Lady fingers
  • 3 tbsp Kahlua or Amaretto

Instructions:

  1. Combine 4 egg yolks and sugar in a bowl and whisk over a pot of simmering water to create a double boiler. Whisk until mixture reaches the ribbon stage WITHOUT making scrambled eggs.
  2. Whisk or beat heavy cream until very thick and stiff, set aside.
  3. Whisk or beat the egg whites until you have semi-stiff peaks, set aside.
  4. Whisk Mascarpone cheese and heavy cream into egg and sugar mixture until well combined. Slowly fold in the egg whites to create an airy mixture, set aside.
  5. Add Marsala wine, Kahula or Amaretto to the strong coffee then carefully and quickly soak each lady finger then arrange one layer in your serving dish. Note: don’t soak it for too long
  6. Top with some of the cream mixture. Add second layer of lady fingers, top with more cream mixture then shaved dark chocolate. Refrigerate for at least 4 hours before serving.

This makes 2 8X8 baking dish.

Pumpkin Pudding
Aug 6th, 2009 by sovicki

Pumpkin Pudding

Rachael's Daytime Talk Show

Ingredients

  • 1 14-ounce can sweetened condensed milk
  • 1 15-ounce can pumpkin puree (not pumpkin pie mix)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground clove
  • 1 teaspoon ground ginger
  • 1 5.1-ounce package instant vanilla pudding mix
  • 3 cups heavy cream
  • 1 12-ounce box Ginger Snaps

Yields: 8 servings

Preparation

Step In a medium mixing bowl, combine the sweetened condensed milk, pumpkin, spices, pudding mix and a good splash of water (about 1/4 cup). Using an electric mixer, beat everything together until smooth and thickened, about 2 minutes. Set aside.
Step In a large bowl, whip the heavy cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the pudding mixture until blended and no streaks of pudding remain.
Step To assemble, layer the cookies and pudding mixture in a serving dish (or several individual dishes) in whatever fashion you like. Cover the puddings with plastic wrap and refrigerate for at least 2 and up to 8 hours (you want the ginger snaps to soften up from sitting in the pudding mixture).

Top with some ground cinnamon or more whipped cream if you like, and serve cold.

Diane's Christmas Pecans
Aug 6th, 2009 by sovicki

Diane’s Christmas Pecans
Recipe created by Diane Morgan
From O, Holiday Issue 2008
Adapted from The Christmas Table: Recipes and Crafts to Create Your Own Holiday Tradition, by Diane Morgan. Copyright © 2008 by Diane Morgan. With permission of the publisher, Chronicle Books.
Ingredients:

Makes 1 pound

  • 2 egg whites at room temperature (do not use refrigerated liquid egg whites)
  • 1/8 tsp. kosher or sea salt
  • 1 tsp. pure vanilla extract
  • 1 cup packed light brown sugar (reduced to 2/3 cup)
  • 1 pound shelled large or jumbo pecan halves
  • 1 stick unsalted butter (reduced to 1/2 stick)

Position a rack in the center of the oven. Preheat oven to 275°. Have ready a large, rimmed baking sheet, preferably a light-colored nonstick pan for easier cleanup.

In the bowl of an electric mixer fitted with a whisk attachment, beat egg whites on medium speed until foamy, about 1 minute. Add salt and beat on medium-high speed until soft peaks form, 2 to 3 minutes. In a separate bowl, pour vanilla extract over brown sugar. Then add sugar mixture, 2 tablespoons at a time, to egg white mixture, beating on high speed to form a strong, shiny meringue (about 10 minutes). Remove bowl from mixer and use a rubber spatula to gently fold in pecan halves until well coated.

Meanwhile, melt butter on a baking sheet in the oven (3 to 5 minutes). Be careful not to let butter brown. Gently tip baking sheet so that butter coats bottom of pan.

Using a rubber spatula, spread nuts over butter, without stirring, to form an even layer without deflating meringue.

Bake nuts for 20 minutes. Remove pan from oven and stir nuts with a spatula so that nuts at center of pan move to outer rim and those at edges move closer to center. Bake nuts for 15 minutes longer and stir again. Continue baking another 45 minutes to 1 hour, stirring every 15 minutes, until nuts are separated, have absorbed butter, and are beautifully browned but not dark brown.

Immediately turn nuts out on a counter lined with a long sheet of aluminum foil. Spread them on foil and allow to cool completely. Store in a tightly covered tin or covered glass container, or present in gift bags or boxes lined with decorative waxed paper. The nuts will keep for 2 to 3 weeks.

Homemade Yogurt
Aug 6th, 2009 by sovicki

Here is the recipe: quick and easy… the machine does the work.
Homemade Yogurt With a Yogurt Maker
Ingredients:
1 quart whole or 2 percent milk
1 tablespoon plain yogurt as a starter or 1 tablespoon of a commercial starter culture (available at natural food stores)
Yogurt maker with cooking thermometer (I use the Donvier brand with eight jars)

1. Warm up the milk in a saucepan over medium-low heat until bubbles appear around the edge and steam rises from the surface. Remove the saucepan from heat and insert a thermometer stirrer. When the temperature reaches 110 to 115 ddegrees, add the starter to one of the jars. Add some of the heated milk and stir until well blended. Pour the mixture back into the saucepan, a little at a time stirring well.
2. Fill all 8 jars, cover securely with lids, and place the jars into the “machine” (which is really a temperature-controlled warmer) and follow the cooking instructions. It will take 6 to 10 hours (easy to do overnight), depending on the tartness and firmness desired.
3. When done, chill the jars in the refrigerator for a few hours before serving. You can keep the yougurt for up to 2 weeks in the fridge. If you don’t want to invest in a yogurt maker, here’s a foolproof, centuries-old recipe.

Homemade Yogurt Without a Yogurt Maker
Ingredients
1 quart whole or 2 percent milk
1-2 tablespoons plain yogurt as a starter or 1-2 tablespoons of a commercial starter culture (available at natural food stores)

1. Warm up the milk in a saucepan over medium-low heat until bubbles appear around the edge and steam rises from the surface.
2. Pour the warm milk into a large bowl to cool until the temperature reaches 110 to 115 degrees on a cooking thermometer. If you don’t have a thermometer, do what the locals do: the temperature is correct when you can keep your index finger in the warm milk for 20 seconds.
3. Put the starter in a small bowl, add some of the heated milk, and stir until well blended. Return the mixture to the large bowl, a third at a time, making sure to stir and blend well after each addition. End with a final stir, making sure all is well blended. Cover with a heavy towel and keep in a warm place 6 yo8 hours or overnight (a gas oven with a pilot light is fine, or placing a saucepan of hot water in the oven to raise the temperature will help if your home is not warm enough).
4. When set, cover the bowl with plastic wrap and refrigerate for 8 hours before serving. If thicker yogurt is desired, empty chilled yogurt in a muslin bag or cheese-cloth, suspend over a bowl, and drain.
Excerpted from “French Women Don’t Get Fat” by Mireille Guiliano Copyright © 2005 by Mireille Guiliano.

Chocolate Peanut-Butter No Bake Cookies
Aug 6th, 2009 by sovicki

Chocolate Peanut-Butter No Bake Cookies

If you are a Peanut Butter lover like me, here is a good way to clean out the pantry.

Ingredients

  • 2 cups sugar
  • 4 tablespoons cocoa
  • 1 stick butter
  • 1/2 cup milk
  • 1 cup peanut butter
  • 1 tablespoon vanilla
  • 3 cups oatmeal
  • Waxed paper

Directions

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.