Month: November 2010
CHOCOLATE-ALMOND TORTA
12 oz. dark chocolate, mildly sweet 1 C unsalted butter (2 sticks) 1/4 C cocoa powder 1 T almond extract 1 1/4 C granulated sugar 1 3/4 C ground blanched and toasted almonds (I recommend buying the almonds already blanched) 6 eggs, room temperature Preheat oven to 310 degrees. Spray a 9 – inch spring …
PUMPKIN CRISP
1 – 15 oz. canned pumpkin (not pumpkin pie filling) 3 eggs 1/2 C sugar 1/2 tsp. cinnamon 14 oz. can sweetened condensed milk 1 box yellow cake mix 1 C chopped pecans 1 C butter, unsalted, melted and cooled 1 C Cool Whip 1/2 C confectioner’s sugar 8 oz. cream cheese, room temperature Preheat …
JASON’S BEER CAN or APPLE CIDER CHICKEN
Our son Jason, is the griller in the family. I recently had a delicious chicken at his home he grilled in his new “Big Green Egg”, I asked him to adapt his recipe for others to use, here it is! FOR THE CHICKEN: 3 1/2 to 4 pound chicken, rinsed and patted dry (giblets removed) …
BLUEBERRY PANCAKES
Here is a make-ahead basic pancake batter that you make and store in an airtight container and use as needed. PANCAKE MIX: 4 cups all purpose flour 3 T baking powder 2 tsp. baking soda 1 tsp. salt 3 T sugar Mix all the above ingredients together and store in an air tight container for …
CHILI AL FRESCO
2 T olive oil 1/2 onion, chopped 1/2 red bell pepper, chopped 1 large tomato, chopped (1/4 C set aside for garnish) 1 – 8 oz. can tomato sauce plus 1 can water 1 – 15.5 oz. can Bush Chili Starter-Mild 1 – 14.5 oz. can diced tomato with juice, basil, garlic & oregano 2 …
