Ingredients
Nonstick vegetable oil spray
1 cup cold water, divided
3 1/4-ounce envelopes unflavored gelatin
2 cups sugar
2/3 cup light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 cup potato starch
1/2 cup powdered sugar
Preparation
Line 13x9x2-inch metal baking pan with foil. Coat foil lightly with nonstick spray.
Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at least 15 minutes.
Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Attach candy thermometer to side of pan. Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 240ºF, about 8 minutes.
With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash). Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes. Add vanilla and beat to blend, about 30 seconds longer.
Scrape marshmallow mixture into prepared pan. Smooth top with wet spatula. Let stand uncovered at room temperature until firm, about 4 hours.
Stir potato starch and powdered sugar in small bowl to blend. Sift generous dusting of starch-sugar mixture onto work surface, forming rectangle slightly larger than 13x9 inches. Turn marshmallow slab out onto starch-sugar mixture; peel off foil. Sift more starch-sugar mixture over marshmallow slab. Coat large sharp knife (or cookie cutters) with nonstick spray. Cut marshmallows into squares or other shapes. Toss each in remaining starch-sugar mixture to coat. Transfer marshmallows to rack, shaking off excess mixture.
Friday, July 04, 2008
Thursday, June 12, 2008
cinnamon rolls, or, I LOVE MY KITCHENAID MIXER!
So I pulled ideas from a few different recipes. The results were pretty good!!!
DOUGH:
4 3/4 all purpose flour
1 pkg active dry yeast
1 1/4 C milk
1/4 C granulated sugar
1/4 C butter
1 t salt
2 eggs
FILLING:
1/2 C firmly packed light brown sugar
4 T butter
3 T cinnamon, more or less to your taste
1. In a large bowl, combine 1 1/4 cups flour and yeast. Heat milk and sugar, 1/4 cup butter and salt, just until warm, stirring constantly. (Heat milk on stove top with double boiler method.)
2. Add milk mixture to flour mixture. Add 2 eggs. Beat with mixer at low speed, scraping sides of bowl. Beat on high speed for 3 minutes. Using spoon, stir in remaining flour. Dough will be soft. Turn dough out on lightly floured surface. Knead in remaining flour to make soft dough. Knead for 5 minutes and shape into ball.
3. Place dough in lightly greased bowl. Cover and let rise in a warm place until doubled, about 1.5 hours.
4. Punch dough down on and turn out on lightly floured surface. Divide dough in half. Shape each half into ball. Cover and let rise for 10 minutes.
5. On lightly floured surface, roll out one ball to 12x8 inches. Spread with half of the filling. (I microwaved my ingredients for 30-45 seconds the creamed it all together. Also, I made a double batch of filling because I like my cinnamonmonmon rolls to be nice and gooey.) Roll up from the short side and seal the edges. Make the second ball the same way.
6. Slice each dough roll into eight pieces. Arrange cut side down on greased 13x9 baking pan. Cover and let rise for 30 minutes.
7. Bake rolls in a 350 degree oven for 25 minutes, or until golden. Flip out onto serving dish to cool, then frost.
FROSTING:
2 C powdered sugar, plus a few extra tablespoons
3 T butter, melted
1/2 t vanilla
3 T milk
1 T finely grated orange zest, optional
Combine all ingredients. Use the few extra tablespoons of sugar to thicken frosting to your liking. You can either frost all of the rolls at once, or serve the frosting on the side so that each person can do their own frosting. Or, if it's a really bad day, just make the frosting and eat with a spoon.
DOUGH:
4 3/4 all purpose flour
1 pkg active dry yeast
1 1/4 C milk
1/4 C granulated sugar
1/4 C butter
1 t salt
2 eggs
FILLING:
1/2 C firmly packed light brown sugar
4 T butter
3 T cinnamon, more or less to your taste
1. In a large bowl, combine 1 1/4 cups flour and yeast. Heat milk and sugar, 1/4 cup butter and salt, just until warm, stirring constantly. (Heat milk on stove top with double boiler method.)
2. Add milk mixture to flour mixture. Add 2 eggs. Beat with mixer at low speed, scraping sides of bowl. Beat on high speed for 3 minutes. Using spoon, stir in remaining flour. Dough will be soft. Turn dough out on lightly floured surface. Knead in remaining flour to make soft dough. Knead for 5 minutes and shape into ball.
3. Place dough in lightly greased bowl. Cover and let rise in a warm place until doubled, about 1.5 hours.
4. Punch dough down on and turn out on lightly floured surface. Divide dough in half. Shape each half into ball. Cover and let rise for 10 minutes.
5. On lightly floured surface, roll out one ball to 12x8 inches. Spread with half of the filling. (I microwaved my ingredients for 30-45 seconds the creamed it all together. Also, I made a double batch of filling because I like my cinnamonmonmon rolls to be nice and gooey.) Roll up from the short side and seal the edges. Make the second ball the same way.
6. Slice each dough roll into eight pieces. Arrange cut side down on greased 13x9 baking pan. Cover and let rise for 30 minutes.
7. Bake rolls in a 350 degree oven for 25 minutes, or until golden. Flip out onto serving dish to cool, then frost.
FROSTING:
2 C powdered sugar, plus a few extra tablespoons
3 T butter, melted
1/2 t vanilla
3 T milk
1 T finely grated orange zest, optional
Combine all ingredients. Use the few extra tablespoons of sugar to thicken frosting to your liking. You can either frost all of the rolls at once, or serve the frosting on the side so that each person can do their own frosting. Or, if it's a really bad day, just make the frosting and eat with a spoon.
Saturday, March 08, 2008
Savory Crab Stuffed Mushrooms
INGREDIENTS
3 tablespoons butter, melted
24 fresh mushrooms
2 tablespoons butter
2 tablespoons minced green onions
1 teaspoon lemon juice
1 cup diced cooked crabmeat
1/2 cup soft bread crumbs
1 egg, beaten
1/2 teaspoon dried dill weed
3/4 cup shredded Monterey Jack cheese, divided
1/4 cup dry white wine
DIRECTIONS
Preheat oven to 400 degrees F.
Prepare a 9x13 inch baking dish with 3 tablespoons butter.
Remove stems from mushrooms. Set aside caps. Finely chop stems.
Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.
Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.
Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.
3 tablespoons butter, melted
24 fresh mushrooms
2 tablespoons butter
2 tablespoons minced green onions
1 teaspoon lemon juice
1 cup diced cooked crabmeat
1/2 cup soft bread crumbs
1 egg, beaten
1/2 teaspoon dried dill weed
3/4 cup shredded Monterey Jack cheese, divided
1/4 cup dry white wine
DIRECTIONS
Preheat oven to 400 degrees F.
Prepare a 9x13 inch baking dish with 3 tablespoons butter.
Remove stems from mushrooms. Set aside caps. Finely chop stems.
Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.
Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.
Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.
Ruth's Chris Sweet Potato Casserole
CRUST
1 cup brown sugar
1/3 cup flour1 cup chopped nuts (pecans preferred)
1/3 stick butter -- melted
SWEET POTATO MIXTURE
3 cups mashed sweet potatoes
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs -- well beaten
1 stick butter -- ( 1/2 cup) melted
Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
Preheat oven to 350 degrees.
Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
Bake for 30 minutes. Allow to set at least 30 minutes before serving.
1 cup brown sugar
1/3 cup flour1 cup chopped nuts (pecans preferred)
1/3 stick butter -- melted
SWEET POTATO MIXTURE
3 cups mashed sweet potatoes
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs -- well beaten
1 stick butter -- ( 1/2 cup) melted
Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
Preheat oven to 350 degrees.
Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
Bake for 30 minutes. Allow to set at least 30 minutes before serving.
SPINACH AU GRATIN
2 tbsp. butter
2 tbsp. flour
1 c. milk
1/2 c. shredded longhorn cheese
10 oz. pkg. frozen spinach, cooked
1/4 c. buttered bread crumbs
1/8 tsp. pepper
1/4 tsp. salt
1. Melt butter.
2. Blend in flour and seasonings; stir until mixture is smooth. Remove from heat.
3. Stir in milk. Bring to boiling, stirring constantly.
4. Boil 1 minute. Add cheese, stir until melted.
5. Fold cheese sauce into cooked drained spinach.
6. Put into casserole dish.
7. Sprinkle with bread crumbs.
8. Bake at 350 degrees just until bread crumbs are golden brown.
2 tbsp. flour
1 c. milk
1/2 c. shredded longhorn cheese
10 oz. pkg. frozen spinach, cooked
1/4 c. buttered bread crumbs
1/8 tsp. pepper
1/4 tsp. salt
1. Melt butter.
2. Blend in flour and seasonings; stir until mixture is smooth. Remove from heat.
3. Stir in milk. Bring to boiling, stirring constantly.
4. Boil 1 minute. Add cheese, stir until melted.
5. Fold cheese sauce into cooked drained spinach.
6. Put into casserole dish.
7. Sprinkle with bread crumbs.
8. Bake at 350 degrees just until bread crumbs are golden brown.
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