Thursday, September 27, 2007

French Peasant Bread

1 Package Dry Yeast

2 Cups Warm Water

1 Tablespoon Sugar

2 Teaspoons Salt

4 Cups Flour


Corn Meal

Melted Butter

Place yeast, water, sugar and salt in warm bowl and stir until dissolved. Add flour and stir until blended. Do no knead. Cover and let rise one hour or until doubled in size. Flour hands, remove dough from the bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal. Let rise an additional hour. Brush the top with melted butter and bake at 425 degrees for 10 mintues. Reduce oven temperature to 375 degrees and cook an additional 15 minutes. Remove from oven and brush again with butter. Serve warm.

This bread is so easy to make and goes very well with pasta dishes!

Thursday, September 20, 2007

Sugar-Free Panna Cotta with Berry Reduction

Sugar-Free Panna Cotta with Berry Reduction
By Brenda Carlos

This is an elegant dessert without the sugar. It does have calories though from the cream and sour cream. It works for anyone following the Atkins Diet. I've served it a number of elegant events and everyone loves it.

Heavy cream 2 cups
Unflavored gelatin 1 envelope
Sour cream 1 pint
“Equal” 16 pkgs.
Vanilla 1 tbsp.
Nutmeg As needed

Sprinkle the gelatin on top of the heavy cream and let stand for 2 minutes. Heat slowly over low heat, whisking some for 5 minutes. Remove the skim that has formed. Add the sour cream, “Equal” and vanilla. Mix well and pour into individual serving bowls (ramekins) and chill for at least 3 hours.

Fresh Raspberries 1 pt.
Mix 2/3 of the berries with 2 pgs of “Equal” and crush.

To Serve
Drizzle a little of the reduction over the dessert add a few fresh raspberries and a dollop of freshly made whipped cream

Saturday, September 15, 2007

Pecan Coffee Cake

This is a fabulous new recipe I just discovered & modified a bit. I took it to a baby shower and it was a big hit. Totally worth the calories if you need a good brunch food!

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup butter, softened
  • 1 cup sour cream (lite works fine but I wouldn't recommend fat free)
  • 1 1/2 cups white sugar
  • 2 eggs
  • 1 tablespoon vanilla extract (or 2 t vanilla and 1 t almond)

  • 1 cup brown sugar
  • 1 1/4 cup chopped pecans
  • 2 teaspoon ground cinnamon
  • 4 tablespoons butter, melted

  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, baking powder, and salt; set aside.
  2. In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread 1/2 the batter into prepared pan.
  3. To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan & top w/half the topping. Top with rest of batter and rest of topping.
  4. Bake in a 9x13 or bundt pan for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes before serving.

Friday, September 14, 2007

Baked Brie

This is a great appetizer!! Serve with different types of crackers.

1 tube of refrigerated Crescent Dinner Rolls.
1 round of Brie Cheese
Raspberry Jam, or other jam
Brown Sugar
1/4 cup Maple Syrup

Preheat oven to 350.

On a non-stick cookie sheet, lay out the crescent rolls - in a circle with the tips pointed out. Put Brie on top. Spread Jam on Brie, fold crescent rolls over top. Drizzle maple syrup over rolls and place a handful of brown sugar on top. Bake for 25 minutes. Let cool slightly before serving.

Friday, September 7, 2007

Mixed Berry Coulis

This sauce is so yummy. We use it over pancakes, waffles, crepes, ice cream and cheesecake. Or you can just drink it!

3 ounces fresh strawberries (or thawed if frozen)
3 ounces fresh blueberries (or thawed if frozen)
3 ounces fresh raspberries (or thawed if frozen)
3 ounces fresh blackberries (or thawed if frozen)
5 - 7 tablespoons granulated sugar
1/8 teaspoon table salt
2 teaspoons lemon juice
1. In medium saucepan, bring berries, 1/4 cup water, 5 tablespoons sugar, and salt to bare simmer over medium heat, stirring occasionally; cook until sugar is dissolved and berries are heated through, about 1 minute longer.2. Transfer mixture to blender or food processor; puree until smooth, about 20 seconds. Strain through fine-mesh strainer into small bowl, pressing and stirring puree with rubber spatula to extract as much seedless puree as possible. Stir in lemon juice and additional sugar, if desired. Cover with plastic wrap and refrigerate until cold, at least 1 hour. Stir to recombine before serving. (If too thick after chilling, add 1 to 2 teaspoons water.) Can be refrigerated in airtight container for up to 4 days.

Tuesday, September 4, 2007

Bacon Wrapped Chestnuts

These are a great appetizer / party starter!

1 lb Bacon
2 Cans Whole Water Chestnuts

1 cup Ketchup
2/3 cup Brown Sugar

Cut Bacon strips into thirds. Wrap Bacon around chestnut & secure with toothpick.
Bake at 350 for 30 minutes, uncovered.
Drain fat and cover with sauce. (Dip individually & pour remaining)
Bake for another 20-25 minutes.

(Tip: line the pan with foil for easier cleanup)