Monthly Archives: July 2016

Kahlua butterscotch pudding

Serves 6

  1. 2-1/2 cup milk
  2. 4tb + 1tsp butter
  3. 1 cup + 1tsp brown sugar
  4. 2 yolks
  5. 3tb cornstarch
  6. 5/8tsp salt
  7. 1/2tb vanilla extract
  8. 1tb Kahlua
  9. 1 cup pecans
  10. 2tsp maple syrup
  11. 1/4tsp cinamon
  12. 1/4tsp cayenne
  13. 1 cup cream
  14. 4tb powdered sugar
  • Bring milk to a simmer and set aside.
  • Cook 4tb butter and 1 cup brown sugar together until amber-colored and nutty-smelling, about 4-5 minutes. Whisk in warm milk. Temper 4-5 and 1/2tsp salt with 1/2 cup mixture, add back to pot and simmer until thickened. Whisk in 1tsp vanilla and Kahlua. Pour into serving bowls or cups, cover and chill overnight.
  • Toss 9-12 and remaining 1/8tsp salt and bake at 350 degrees for 10-15 minutes.
  • Whip 13-14 with remaining vanilla. Divide cream and pecans over puddings and serve.
Advertisements

Taco salad

Serves 4

  1. 4 10in tortillas
  2. 1 onion
  3. 2tb chili powder
  4. 3 cloves garlic
  5. 1lb 90% ground beef
  6. 1/2 cup broth
  7. 2tsp cider vinegar
  8. 1tsp brown sugar
  9. 1/2tsp cornstarch
  10. 14oz bag coleslaw mix
  11. 3tb brine from pickled jalapenos
  12. 2tb lime juice
  13. 1 can black beans
  14. 8oz tomatoes
  15. 2 scallions
  16. 4tb cilantro
  17. 1/2 cup shredded Mexican cheese
  • Cover tortillas with a damp paper towel and microwave for 30 seconds. Spray with olive cooking spray. For each tortilla arrange 4 3in balls of aluminum foil on a baking sheet and drape them over, pinching corners together. Bake at 425 degrees for 10-15 minutes.
  • Meanwhile, cook onion for 5 minutes. Cook beef until only slightly pink. Add 6-8 and bring to a simmer. Mix cornstarch with 1/2tsp water, add to mixture and cook until thickened.
  • Toss 10-16 and add to tortilla bowls. Top with beef and cheese.

Stuffed jalepenos

Serves 6-8

  1. 6 slices bacon
  2. 4oz Monterey jack
  3. 4oz cheddar
  4. 4oz cream cheese
  5. 1 yolk
  6. 2 scallions
  7. 3tb cilantro
  8. 2tsp lime juice
  9. 2tb panko
  10. 1tsp cumin
  11. 12 jalapenos, halved
  • Cook bacon and mix with 2-10. Stuff jalapenos and bake at 450 degrees for 20 minutes.

Turtle tart

Serves 12

  1. 8tb butter
  2. 1/4tsp salt
  3. 1tsp vanilla extract
  4. 1-1/4oz powdered sugar
  5. 3/4oz cocoa powder
  6. 4-1/4oz flour
  7. 4oz pecans
  8. 12oz wrapped soft caramels
  9. 6oz white chocolate
  10. 1 cup cream
  11. 2tb corn syrup
  12. 6oz bitter sweet chocolate
  • Beat butter until fluffy. Beat in 2-5. Stir in flour and 2oz pecans. Bake in a 9in deep pie dish at 400 degrees for 15-18 minutes.
  • Melt 8-9 with 1/2 cup cream and pour on bottom of crust.
  • Melt remaining 1/2 cream with 11-12 and pour into crust. Top with remaining pecans and chill.

Black and white cookies

Makes 10

  1. 12tb butter
  2. 1/2tb vanilla extract
  3. 1/2tsp lemon zest
  4. 3/4tsp salt
  5. 5-1/4oz sugar
  6. 1 egg
  7. 9-1/2oz flour
  8. 1/2tsp baking soda
  9. 1/2tsp baking powder
  10. 6tb sour cream or yogurt
  11. 2 cups + 6tb powdered sugar
  12. 1oz unsweetened chocolate
  • Cream 8tb butter with 1tsp vanilla and 3-4. Beat in sugar. Beat in egg. Alternately fold in 7-9 and 2tb sour cream.
  • Place 4tb rounds 1/4in thick and 4-1/2in across about 2in apart. bake at 400 degrees for 10 minutes and cool for 1 hour.
  • Melt 2tb butter and mix with 2tb sour cream, 1/4tsp vanilla and 1-1/4 cup powdered sugar. Dip halfway and let harden. Melt remaining butter with chocolate, mix in remaining ingredients and dip other half.

Berry dumplings

Makes about 24

  1. 2-1/4 cup sugar
  2. 20oz berries
  3. 1 cup water
  4. 2tb lemon juice
  5. 1/2tsp cinnamon
  6. 8-1/2oz flour
  7. 1tsp salt
  8. 2-1/2tsp baking powder
  9. 8tb butter
  10. 8tb milk or cream
  11. 1 egg
  12. 1/2tsp vanilla
  13. Powdered sugar
  • Mix 2 cups sugar with 2-5 and set aside.
  • Mix 6-8 and remaining sugar. Mix in butter. Mix in 10-12.
  • Bring berries to a simmer. Drop tablespoons of dough on surface, cover and simmer for 10-12 minutes. Top with powdered sugar.

Lemon coolers

Makes 12

  1. 8tb butter
  2. 4tb powdered sugar
  3. 1/4tsp vanilla extract
  4. 1/2tsp salt
  5. 1tb lemon zest
  6. 2-1/2tb sugar
  7. 13-1/2tb flour
  8. 2tb cornstarch
  9. 5oz white chocolate
  • Cream 1-4, 2tsp zest and 1-1/2tb sugar. Beat in 7-8. Place 1-1/2tb mounds 1-1/2in apart, flatten slightly and bake at 325 degrees for 12-14 minutes. Let cool.
  • Melt chocolate and mix with 1/2tsp lemon zest. Dip cookies halfway, top with remaining zest and sugar and chill until hardened.