Monthly Archives: August 2011

OLD-FASHIONED RICE PUDDING

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4 1/2 cups milk
1/2 cup uncooked long grain rice
1/3 cup sugar
1/2 tsp salt, optional
1/2 cup raisins
1 tsp vanilla
ground cinnamon, optional

in a saucepan, combine milk, rice, sugar & salt if desired; bring to a boil over medium heat, stirring constantly. pour into greased 1 1/2 qt baking dish. cover & bake at 325° for 45 minutes, stirring every 15 minutes. add raisins & vanilla; cover & bake for 15 minutes. sprinkle with cinnamon if desired. serve warm or chilled. store in refrigerator.

6 servings

PINA COLADA CUPCAKES

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1/3 cup coconut rum (OR any rum you have on hand)
3/4 cup coconut milk
1/4 cup pineapple juice
1 tsp vanilka
1 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, room temperature
1 cup + 3 tbs sugar
3 lg eggs
1 cup shredded coconut
1 cup crushed pineapple

in a small bowl, combine rum, coconut milk, pineapple juice & vanilla. set aside.

in a medium bowl, whisk together the flour, baking soda & salt. set aside.

in a lg bowl, beat butter & sugar until light & fluffy.

add eggs to the sugar mixture one at a time, beating well after each addition.

alternately add the flour mixture & the rum mixture, beating well after each addition.

fold in the coconut & pineapple.

fill cupcake liners 3/4 full.

bake at 350° for 25 minutes or until the cupcakes bounce back when lightly touched.

COCONUT CREAM CHEESE FROSTING

(Double this recipe if you like lots of frosting)

8 oz cream cheese, room temperature
1/4 cup unsalted butter, room temperature
2 cups 10x sugar
3 tbs coconut cream

mix cream cheese & butter until light & fluffy.

mix in 10x sugar a little bit at a time.

mix in coconut cream.

pipe or spread on cupcakes.

makes 18 cupcakes

SPICED APPLE UPSIDE-DOWN CAKE

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1 (14 oz) jar spiced apple rings
6 tbs butter OR margarine, softened, divided
1/2 cup packed brown sugar
1/4 cup sliced almonds, toasted
1 egg
1/2 cup milk
1 tsp vanilla
1 cup flour
1/2 cup sugar
1 1/2 tsp baking powder
whipped cream, optional

drain the apple rings, reserving 1 tbs syrup; set apple rings aside. melt 2 tbs butter; add brown sugar & reserved syrup. spread evenly in a greased 8″ round baking pan; sprinkle with almonds. top with apple rings; set aside.

in a mixing bowl, beat egg, milk, vanilla & remaining butter. combine flour, sugar & baking powder; add to egg mixture & mix well. spoon over apple rings.

bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. let stand for 5 minutes. run a knife around the edge of the pan; invert cake onto a serving plate. cool. serve with whipped cream if desired.

6-8 servings

BANANA SPLIT CUPCAKES

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1/2 cup unsalted butter, room temperature
1 cup sugar
2 lg eggs
1/2 cup strawberry yogurt
1 tsp baking soda
2 cups flour
1 cup mashed bananas (about 2 bananas)
1/2 cup macerated strawberries
1/2 cup dried pineapple, loosely chopped
1/2 cup chocolate chips
1/2 cup walnuts, loosely chopped

preheat oven to 350°.

cream butter & sugar in a lg bowl.

mix in eggs, yogurt, flour & baking soda.

stir in bananas, strawberries, pineapple, chocolate chips & walnuts.

fill cupcake liners 3/4 full.

bake for 25 minutes or until the tops bounce back when lightly touched.

BANANA WHIPPED CREAM FROSTING

1 cup heavy whipping cream
1/4 cup sugar
1 over-ripe banana, mashed*
chocolate syrup, to taste
1/2 cup bananas, thinly sliced
18 cherries, pitted

*a non-ripened banana can be used by microwaving it for 45 seconds (or until it is soft, but not liquid), then letting it return to room temperature.

whip heavy cream & sugar until light & fluffy.

mix in mashed banana until just combined.

frost cupcakes.

drizzle with chocolate syrup.

top with walnuts, banana slices & a cherry.

makes 18 cupcakes

MEXICAN BROWNIE BOTTOM CHEESECAKE

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FOR THE CRUST:

1/2 cup butter, cut into pieces
4 oz unsweetened chocolate
1 cup sugar
2 eggs
1 tsp vanilla
1/2 cup flour
2 tsp cinnamon
1/2 tsp cayenne pepper (optional)
1 pinch salt
1/2 cup chocolate chips (milk OR semisweet), optional

FOR THE FILLING:

3 (8 oz) pkgs cream cheese
3/4 cup sugar
1 tsp vanilla
1 tbs cinnamon
1/2 cup sour cream
3 eggs
cayenne (OR cinnamon), for top garnish

preheat oven to 350°. spray an 8″-9″ springform pan with pam.

to prepare crust: melt the butter over medium-low heat. when the butter is melted, reduce heat to low & add chocolate, stirring constantly until melted. remove from heat & stir in sugar. add eggs one at a time, mixing between each addition. add vanilla. stir in the flour, cinnamon, cayenne, & salt. stir vigorously for 30 seconds until batter is smooth. stir in chocolate chips, if using.

pour batter into prepared pan & bake for 30 minutes, until center is barely set. remove from oven & allow to cool. store at room temperature until filling is ready.

reduce oven heat to 325° or preheat again, if necessary.

to prepare filling: mix cream cheese, sugar, cinnamon, & vanilla with mixer until well blended, scraping down the sides of the bowl as necessary. blend in sour cream. add eggs, mixing on low speed, just until blended. pour over brownie crust.

place springform pan on a rimmed cookie sheet & place in the oven. pour about 3/4″ of water into the baking sheet. bake at 325° for 1 hour & 5 minutes, or until the center is almost set. the very center of the cheesecake should jiggle slightly, but the outer 3″ should be firm. turn oven off & crack oven door. leave cheesecake to cool until it’s OK to pick up without hot pads. transfer to the countertop until cooled to room temperature. cover with plastic wrap & refrigerate at least 4 hours or overnight.

run knife or metal spatula around rim of pan to loosen cake. remove outer rim of pan, slice, & serve with a dusting of cayenne or cinnamon, if desired.

makes about 12 servings

DUTCH BABY (GERMAN PANCAKE)

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1/2 cup flour, sifted
3 lg eggs, lightly beaten
1/2 cup milk
1/2 tsp vanilla
3 tbs melted butter
1/4 tsp salt
mixed berries, syrup, whipped cream, powdered sugar (for serving)

preheat oven to 350°. grease a 9″ oven-safe skillet with butter & set aside.

gradually add flour to beaten eggs, mix with a fork. stir in milk, vanilla, butter & salt. pour batter into prepared skillet.

bake at 350° for 25 minutes or until golden brown. cut into wedges & serve warm with berries, syrup, whipped cream, & powdered sugar.

4 servings

TERIYAKI CHICKEN BREAST FOR ONE

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2 tbs chicken broth
1 tbs soy sauce
2 tsp sugar
1 tsp vegetable oil
1 clove garlic, minced
pinch ground ginger
1 boneless skinless chicken breast half
additional chicken broth
1/2 cup uncooked instant rice
2 tbs frozen peas

in a small resealable bag or shallow glass container, combine the first six ingredients. add chicken; seal bag or cover container. refrigerate for 1 hour. remove chicken from marinade & set marinade aside. broil the chicken for 12 minutes, or until juices run clear, turning once. meanwhile, add broth to marinade to measure 2/3 cup. pour into a small saucepan; bring to a boil. boil for 5 minutes. add rice & peas; cover & let stand 5 minutes. serve with chicken.

1 serving