Acapolco Halibut

I made this Acapolco Halibut today and it turned out great. I don't have a lot of experience with white fish that isn't tilapia. It's spicy and a little hot but you can cut the chili powder down. And I think it will work with different kinds of white fish, depending on what's available and what looks good that day. Plus, everyone should eat more fish! It is very good for you!



Acapolco Fish

4 4-6 oz fillets of halibut(or cod, catfish, or tilapia will work)

3 limes

2 T extra virgin olive oil

3 tsp cumin

2 tsp granulated garlic

2 tsp oregano

1 tsp chili powder

1 tsp ground red pepper, or chipotle powder

1 tsp ground black pepper

1 tsp salt



Put fillets in shallow dish and sqeeze lime and pour olive oil over. Then combine all spices together and sprinkle all sides of the fish with it along with the juice and oil until well coated. Cover and refrigerate for 20 mins. Once marinated either use grill or a saute pan coat with a little non stick spray or canola oil to prevent sticking, and grill or saute for 2-5 min on each side depending on the thickness of your fillet. The thicker they are the longer they need to stay on. Once your fish is opaque and flaky it's done. Also a lime wedge to squeeze on the fish right before eating makes it even more yummy and helps the heat of it.

I served it with grilled vegetables and a rice pilaf with bell peppers and chicken stock instead of water. It was really good.

Pumpkin Patch Cupcakes, not only fun to make but yummy!!

I got this from My HELLO, CUPCAKE book. It's really fun and has lots of ideas with cupcakes. These are a pumpkin cake with the decoration on top and it's really easy.

Ingredients

1 box white or yellow cake mix

1 c. canned pumpkin puree

3/4 c. buttermilk

1 tsp pumpkin pie spice

1/3 c. veg oil

4 eggs

Mix together and bake in cupcake pan according to cake mix directions. Let cool completely.

For pumpkins

Orange decorators sugar, I got two canisters

1 can vanilla frosting

orange food coloring or red and yellow will work but it's really light in color

3 strips of green rainbow twizzlers

orange writers icing. I used Betty Crocker, make sure it's the writers kind with a small round tip.

Once your cupcakes are cool enough to frost, color the vanilla frosting orange and frost a cupcake and pour out your orange sugar in a shallow pan or I used a pie tin. and holding the bottom of the cupcake roll the entire thing in the sugar so all of the frosting has a layer of the sugar. Using a toothpick create ridges from the middle out, also do it off center cause pumpkin ridges are off. Then pipe the orange writers icing along the indentations from toothpick. Then cut the green twizzlers into 1 inch strips diagonally and put into the top of the pumpkin where your ridges meet and thats your stem. Repeat with all cupcakes and you have an edible and delicious pumpkin patch!

Cuban Pork Chops

Cuban Porkchops with Mojo(moe-hoe) sauce
I made this today for my assignment and it was so good the pan sauce is amazing!

1 c. orange juice, plus 1/4 c, divided
1/2 c. lime juice, plus 1/4 c., divided
1/4 c. white vinegar
4 pork chops, no more than 1 inch thick
1 T. black pepper
2 T salt
1 1/2 tsp. cumin
1 T garlic powder
1T. onion powder
1 T dried oregano
3 T canola oil
1/4 c. red onion (optional)
2 cloves garlic, minced
1/4 c. white wine or chicken broth

In a large ziplock bag add the 1 c. orange juice, 1/2 c. lime juice and the vinegar. Put the chops in the marinade and put in the fridge for at least 20 mins to an hour.

Meanwhile add all the spices together in small bowl. Once you pull your pork out, pull out of the bag and pat dry with a paper towel. Rub the spice mixture all over each side of the pork. In a large saute pan heat the oil on high heat and sear one side of the pork until golden brown, then flip and turn the heat to medium-low heat and add your onion(if using) and saute for about 2 min. Then add the minced garlic and saute til golden, do not burn the garlic. Then add the remaining orange, and lime juice. Then add the wine or chicken stock, and bring to simmer and let pork finish cooking through while sauce reduces. Temp your pork at 155 degrees. Then put on plate with a foil "tent'' to keep warm, meanwhile turn the heat up on your pan sauce and let reduce. Pour the sauce over your pork. You can also top with chopped fresh roma tomatoes.

to make it a fulloy cuban meal, make your own refried black beans, by sauting onion, bell pepper, and garlic until soft. Add whole canned black beans and heat through until they split. Add about 1 tsp red wine vinegar and stir. Serve with a lime wedge to squeeze on the beans. it's l really good. I also had grilled zucchini, and bell peppers that were seasoned with red wine vinegar, extra virgin olive oil, salt and pepper.

Cranberry Sauce

Only recently in the last few years that I found that I really like the cranberry and turkey combo, cause that jellied crap from a can always gave me the icks. But fresh is so good, and last year my uncle Bob had this with his Thanksgiving dinner, and I fell in love with it, I want to make it all the time and spred it on toast and just eat it, it's that good. I'm very excited to post this and have this cause it will be a regular staple on my turkey dinner menu.

Cranberry Sauce
1 c. sugar
1 c. water
1-16 oz bag fresh cranberries
1 c. apples, finely chopped or grated(irecommend grating)
1-2 oranges, juiced and pulp
splash of lemon juice
1 tsp cinnamon
1/8 or dash of nutmeg

Put cranberries, sugar, water, and apples in pan over medium heat and cook until the cranberries "pop" and the apples are softened. Add in the remaining ingredients and stir until well cooked.

Spaghetti Carbonara

I made this today for my pasta dish and it was AMAZING! Two other people did carbonara and it's funny how different each one of ours was. But not to be bias or full of myself but this one is really yummy, and easy.

Creamy Spaghetti Carbonara
Serves 2 ( you can adjust if y ou want more)
1/2 lb angel hair spaghetti (you can use regular or any kind of long stands)
5 slices of bacon, diced
1 garlic clove, minced
1 T extra virgin olive oil
2 egg yolks
1/2 c. cream
1 c. reserved pasta water
1/2 c. parmasean cheese
1/4 tsp nutmeg
black pepper, TT (to taste)
Bring a pot of water up to boil and salt it fairly heavily, you want your pasta just under al dente, so have it done and ready by the time you are doing the sauce and have it in the strainer over your water. Then whisk egg yolks and cream togerther. Then in a skillet crisp your bacon up, then add the olive oil and garlic and saute for about 1 min, don't burn your garlic. Then add your pasta and using tongs turn to coat with bacon and garlic. Slowly add your pasta water and cream and yolks slowly turning the pasta around to prevent scrambling. Then add the parmasean, nutmeg and pepper. Let sit for about 1 min and serve.

What is also good with this are some veggies, I personally like to saute zuchinni with olive oil and garlic, salt and pepper, then add diced tomatoes until they warm through and put on top of your pasta. It's delicious!

Quinoa stuffed bell peppers

I have recently come across a great grain called Quinoa(keen-wah) and it's super versatile and ridiculously good for you. I made this today and it was really good. It is a good meatless meal that is filling.

1/3 c. quinoa
2/3 c. vegetable or chicken broth
1/3 c. carrot diced
2 T red onion(optional)
1/3 c. black or kidney beans (which ever you have)
2 T. olive oil
1/3 c. chopped frozen spinach, thawed and drained
1 tsp chili powder
1/4 c. shredded mozzerella
2-3 bell peppers, doesn't matter which color just pick big ones that stand up straight.

Bring broth or stock to boil, then add quinoa cover and reduce heat for 15 mins, or until the broth is absorbed and the quinoa splits. Meanwhile bring a pot of water to boil. Then cut the tops off the pepper and take out the middle, ribs, and seeds. Place in the boiling water and boil for 5 mins. Remove and set aside. In a skillet heat up the oil, add the carrots and saute for about 3 mins, then add the onion and saute for anothe 5 mins. Add the beans and spinach. Then add the quinoa and chili powder. Mix all together. Spoon the quinoa mixture in the bell peppers and top with cheese. Place in a shallow baking dish and pour in enough water to cover the bottom, about 1-2 inches. And bake at 350 degrees for about 20 mins.

Potato Croquettes

These are perfect for using your leftover mashed potatoes, but you could use freshly mashed they just don't have a really good stablility but definately works too.

1 1/2 c. mashed potatoes (season with salt, pepper, and butter if not already seasoned)
1/4 c. finely diced ham
1 T green onion finely sliced (you could use fresh chives or none at all if you don't like onion)
1 1/2 tsp parsley
1 egg, beaten
Breading
1 c. breadcrumbs (i used panko which I like best)
if using non seasoned crumbs add:
2 T italian seasoning
1 1/2 tsp black pepper
1/4 c parmesean cheese(add even if you have seasoned crumbs)
1 egg, beaten

In large bowl combine the potatoes, ham, green onion, parsley and about half to three quarters of the first egg. Add the rest to your other one. Stir until all combined. Then using a scoop or large spoon shape a ball out of the potato mixture. Then coat in the other egg and transfer to the breadcrumbs and cover and pat gently into it to stick. place them on a plate or sheet pan and freeze or refrigerate for 10 mins or so and then deep fry in 350 degree oil for about 3 to 5 mins until golden. They are soooo good!

Peach Cobbler

After having a dream about going out late at night trying to steal the nice old man's peaches (he lives around the corner) I decided I needed to buy my own peaches and make cobbler since his peaches have been taunting me for two weeks now. I made this yesterday, and yum!

4 c. peeled, sliced peaches
2 c. sugar
1/2 c. water
1 1/2 c. flour
3/4 tsp salt
1 3/4 tsp baking powder
1/2-3/4 c. milk
1/2 c. butter
cinnamon

In large saucepan put peaches, 1 cup sugar, and water together, stir and bring to boil. Once it's boiling reduce to a simmer and let simmer for 10 mins. While you wait on the peaches heat the oven to 350 degrees, then in your pan, it needs to be at least a 3 qt pan I used the 9X13 pan. Cube your butter into even pieces and place in pan and put in oven to let the butter melt. Pull it out once it's competely melted. In large bowl add the rest of the sugar, flour, salt and baking powder and sift and combine. Then add the milk add 1/2 c. first and if it isnt' completely mixed and still dry, add more milk to make it easier to use. It will be a thick paste but don't add more than 3/4 c. milk. Then carefully spread your flour/sugar paste over the butter, DO NOT MIX!! Spray your spatula with cooking oil to help spread. then carefully spoon the peaches over the top and gently pour the sugar syrup over the peaches. Then sprinkle as much cinnamon as you want over the top. Bake at 350 for 35-45 mins.

Marinades

Well when Mark and Britteny came back from Germany a few weeks ago, we were eating dinner at my parents house and my dad was all worried the food wouldn't be cooked since he had to go to the store....gasp!! I had to remind him I am trained somewhat in this area ( 2 years of school so far) Anyway he was very worried about me marinating the chicken and was pulling out all the gross packed stuff that you add oil and vinegar to. Yeah, I know how to make my own without all the salt, but for some reason I am not to be trusted in my dad's beloved kitchen. So here I am proving that I can make several marinades and so can everyone else. You just need certain ingredients and then whatever you want.

The first thing is you need an oil of some kind, any will do, but extra virgin oilve oil is the best, then something acidic, and then whatever seasonings you want.

Cilantro-Lime (I'm not doing measurments for this, just make as much as you need depending on how much you are making)
extra virgin olive oil
lime juice
fresh chopped cilantro leaves
cumin
tiny pinch of red pepper flake
black pepper
oregano

Lemon-herb
evoo (annoying rachael ray saying)
lemon juice
fresh or dried of each
thyme
rosemary
oregano
garlic
black pepper

Steak (mike's favorite)
soy sauce
wochesshire(can't spell it)
chopped green onions
little brown sugar
ginger
pinch red pepper flake

Bob's philly beef
soy sauce
fresh garlic minced
red pepper flake

Oven fried chicken
buttermilk
franks red hot (any buffalo sauce)
soak chicken over night or all day
then bread in break crumbs, but i add
oregano, thyme
rosemary
cumin
chili powder
parm cheese

Once you have the method down it's so easy here some ideas of the two main ingredients

evoo
canola oil
soy sauce
woschestshire?

lemon juice
lime juice
pineapple juice
vinegar (any kind)
buttermilk
sour cream

Spicy grilled shrimp

In honor of summer and the yummy smell of the grill grilling this shrimp on kabob skewers is super yummy...I made it for my demo on monday, and I didn't want to be like everyone else and do a scampi or alfredo.

Shrimp, as many as you like, raw, cleaned, and deveined
1/2 c. buffalo sauce (franks red hot is what I used)
2 T. rice wine vinegar (any will be fine)
2 tsp. lime juice
1 T. wochesshire( i don't know how to spell it)
( you may need more if doing a lot of shrimp)

Pour half of the mixture over the shrimp in a bowl and let sitfor 15-20 min
Meanwhile heat up the grill and clean it well and spray or oil it to prevent sticking
Skewer the shrimp on the kabobs(if you don't have any it's okay, it's just easier to turn then over
Place the shrimp skerwers on the grill and brush shrimp with rest of the mixture. It will only take 2 to 4 min to grill the first side, once it's pink and starting to curl turn over and brush the other side with the mix. this side will only cokk for another 1 to 3 min. Do not over cook they will get tought and icky. Grilled veggies will go nicely, especially if you marinate them in extra virgion olive oil, salt, pepper, and just a little bit of the hot buffalo sauce. Then grill them until tender. zucchini and yellow squash is good, cut them on a bias so there is a bigger surface area to grill.

Cream Cheese

Lately at school I keep making things with cream cheese and adding yummy stuff for a spread. Along with many other things I love cream cheese on everything! Maybe that's why I can't loose any weight, but with cream cheese around who can? Any way here are a few ideas to add to cream cheese and use it as a spread on torillas for wraps, bagel sandwiches or just about anything else, I've replaced mayo and mustard with these.

Jalapeno
depending on how hot you like things you can take 1 or 3 jalapenos and roast them.. this is really easy especially if you have a gas burner or an outside grill. Just place them over the fire and let them burn til they are black. You will need to rotate them around until everything is burned. Then put them in a ziplock bag and seal it. Lert them sit until they are cool enough to to handle. Then under cold runningwater peel all of the burnt skin off. And then depending again on your spicy tolerance you can either dice them into very small pieces with the seeds, or if you are like me, cut a slit down the side and take them out. Then dice, the smaller the better then with room temp cream cheese just mix them in together. I Then spread this on a spinach tortilla with ham, lettuce, tomatoes, bell peppers, and banana peppers. It was muy delicioso. I also think adding cooked and crumbled bacon and shredded cheddar to this would be amazing.

Bacon
Lets face it bacon make everything better. I Cooked and crumbled bacon and mixed it with cream cheese and then used it to stuff a chicken breast then baked it.

Cranberry
A turkey and cranberry cream cheese sandwhich on a a bagel or tortilla is amazing especially with toasted or candied pecans. Just was fresh cranberries and puree them into a paste and then mix it with the cream cheese. If you were like me and the jellied cranberry sauce that keeps the shape of the can gave you the icks this is definately a better option. Cause turkey and cranberry are truely a yummy combo

Cinnamon and Honey
Just add a teaspoon or two of cinnamon and a tablespoon or two of honey and blend it. Such a good spread for something sweet.

Sour Cream muffins with steusel topping

In honor of Ashley's birthday I am making her these yummy sour cream mini muffins with steusel topping! The sour cream in them make them so so yummy

2 c. flour
1/2 c. sugar
1 T. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 egg
1/2 c. melted butter
8 ounces or 1 c. sour cream
1 tsp vanilla

Steusel Topping
1 c. flour
1/4 c. brown sugar
1 tsp. cinnamon
1/4 tsp. salt
6 T. butter, cubed

In large bowl combine flour, sugar, cinnamon and salt. Cut in the butter with pastry cutter, or a fork, you could also use a whisk attachment in a mixture. just cut until crumbly and makes a ball when you sqeeze a handful.

IN large bowl mix together flour, sugar, and baking soda. In a different bowl lightly beat the egg, then add butter, sour cream and vanilla and mix well. Then add sour cream mixture to flour mixture and just combine until moistened. Lumpy is ok. Top each muffin with as much streusel as you want, I personally love it so I coat them. Bake at 375 for 10-12 min or until lightly golden and toothpick comes clean.
They don't have to be mini muffins!

Creamy Chicken and Rice Soup

I made this with some leftovers and it was very yummy.

1/2 c. rice
1 c. chicken broth or stock
1 rib celery, shredded
1 medium carrot or 4 baby carrots, shredded
1/4 onion (optional), shredded
1/4 green bell pepper or red, diced small
2 c. shredded leftover roast chicken or grill 2 breasts and chop into pieces
3 T butter
1/3 c. flour
1 c. milk
32 ounces of chicken broth or stock
mrs dash
salt
pepper
creole or a spicy seasoning

In a sauce pan bring the 1 c. chicken broth to boil, add rice stir and cover and reduce heat and let cook until tender. While rice is cooking take soup stockpot and put just a little canola or veg oil in bottom let heat, then add the carrots, celery and onion. Let simmer and get tender in oil. Then add rest of the chicken broth, chicken, bell pepper. Let simmer once rice is done scrape all of out and put into soup, use the rice pan to make roux. Add the butter and let it melt, once melted add the flour and whisk for a few mins making sure flour taste cooks out. Then add the milk and whisk. Bring to boil and let thicken. Once thick add to the soup and stir. Season with Mrs dash, salt and pepper. just add a little bit of a spicy creole. Also I will tell you the secret to soups (buffalo sauce, like Franks red hot, just add a teaspoon or two) it's awesome it just adds a flavor that no will will be able to tell what it is they will just know you put something in there that they can't quite figure out. It works in all soups.

Picture of my baking final

I thought I would show you all the hard work that my fellow culinary bakers did for our final. I did the madeleines that are next to the cream puff and cheesecakes. They are so yummy and fairly easy to make. I will post the recipe when I go back to school and get my book. I did have another dessert that I made, it was a chocolate coffee frozen thing that I rolled in Oreo crumbs and put on top of a white genoise. It's not in the picture cause it would have melted before the party. Check out the marzipan bee, isn't it incredibily adorable? Carrie did them and they were so cute. I helped put on the almond wings. Those little madeleines gave me a cold sore on finals week cause the first semester students wouldn't fess up to eating some of them!! Yes they ate my final, they are lucky that I just happened to make extra cause I didn't want to waste extra batter!!! I was on a homicidal rage that week!! I'm still curious to who ate my final project cause it was rude and completely unprofessional.

Peanutbutter Strawberry Bars

I found this in the Better Homes and Garden magazine and my mom had a bunch of strawberries...it was fate. Some have said it sounds like a weird combo, but it's delicious.

Ingredients:

3/4 c. butter, softened

3.4 c. peanut butter (creamy is better)

1 c. brown sugar

1/2 c. granulated sugar

2 tsp. baking powder

1/2 tsp. salt

2 eggs

1 tsp. vanilla

2 1/4 c. flour

1/2 c. strawberry jam( I used fresh strawberry puree)

4 c. sliced strawberries

Preheat oven to 350 degrees and line a 9X13 pan with foil leaving extra to leave a lip over hte edges.

Then cream the butter and peanut butter until smooth. Combine both sugars until well blended. Add the eggs and vanilla and beat until combined. Then add the baking powder and salt. Then Add as much flour as the mixer will allow(it gets very thick) then add the rest by hand. I got almost 2 cups of flour mixed before using my large spoon to mix the rest by hand. Then spread the peanut butter mixture in the foil lined pan and make sure it's in an even layer. Then bake for about 25 minutes or until toothpick inserted in center comes out clean. Let cool completely, then with foil remove and put on wire rack. Spread the jam or fresh strawberry puree out in even layer, then arrange slices over the top. Cut into bars and serve. Refrigerate leftovers.

Marshmallow Syrup

Well I am at my parents house and this was out on a post-it, and I decided to get it down before I lose it. This really isn't marshmallow, but that is what Joey called it when she had it on her pancakes. This is another Bob creation that is heavenly.

1 cube of butter or1/2 cup
1 c. sugar
1/2c. buttermilk
Mix together in saucepan and bring to boil. Let it boil for 1 min.
Add:
1 tsp. light Karo syrup
1 tsp. vanilla
1/2 tsp baking soda
Whisk together and serve warm over buttermilk pancakes (use the recipe that I posted for pancakes.) Trust me you'll never buy or use the store bought again!!

Broken and sad little mac.

It's official my sturdy and dependable little MAC is dead....sniff....funeral arrangements have been made and I am still mourning my loss.
Since I have no connection to the outside world unless I come to the moms and pops, I will not have any new recipes for awhile. If I win the lottery tomorrow, I will have a computer the next day, but otherwise it might be a while.
I know all three of you will mourn this loss with me, and wait patiently...

Home-made ho-ho cake

I should have taken a picture of this and put it up to redeem myself with my icky spring cake. I made a really big Ho-ho, it was delicious. I baked my chocolate cake in a jelly roll pan and rolled it up (which is hard) you could just bake it in a 9X13 pan and just layer it. Depending on how adventurous you feel.

Ingredients:

1 box chocolate cake mix(you can make one from scratch) and all the ingredients to make that cake, whichever you choose.

Vanilla Cream Filling:

1/2 c. shortening(non butter flavored)

3/4 c. sugar

2 tsp. vanilla

1/2 c. butter

1 small can evaporated milk

Chocolate glaze:

1/2 c. butter

3 bars unsweetened bakers chocolate(they come in 4 oz bars usually)

1 1/2 c. powdered sugar

2 1/2 TBS. water

Make you cake according to box directions, let cool. If you are going to do a rolled up version just let it cool enough that you can handle, don't let it dry and cook enough to break and already have your filling made. 

For the filling blend shortening, sugar, and butter together until well blended then add vanilla. Then gradually pour in evaporated milk until the mixture comes together like a thick paste, you may not use all the milk. Spread in an even layer over cake. Again if you are rolling roll up immediately and place several toothpicks to hold it in place. Then for the glaze melt the butter and chocolate, once melted remove from heat and add the powdered sugar and whisk until the sugar is dissolved, add a little water until it's at pourable but not runny. Pour over your rolled cake or just on top of the filling and let cool and set up in the fridge. You'll never buy little debbie ho-hos again

Photo of a cake

Well I officially made fondant from scratch and made royal icing to decorate on it. I had this beautiful Eastery-Spring themed cake with tulips and easter eggs....Unfortunatley this is what it turned out like. You can officially stop following and looking at this pitiful food blog.

Pineapple Torte

Traditional French tortes are ridiculously involved and include entire poached pears or whole apricots in the middle with 3  or 4 different kinds of filling for each layer, and not a whole lot of actual cake. So I'm making this for my torte in class. I love pineapple!

INgredients.

3 eggs, separated

1/2 c. butter, softened

1 c. sugar, divided

1 20 ounce can of crushed pineapple

1 tsp. vanilla

2 1/2 c. cake flour (all purpose will work too)

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Fillling:

1 1/2 c. heavy whipping cream

1/4 c. powdered sugar

1/2 tsp. almond extract

2 TBS. slivered almonds (optional)

Cream butter and 3/4 cup sugar until light and fluffy. Beat in egg yolks. Drain the pineapple reserving 2/3 c. juice. In a bowl combine the the juice 3/4 c. pineapple and vanilla.( Set the remaining pineapple aside for filling. ) In bowl combine flour, baking powder, baking soda, and salt; add to the creamed mixture alternately with the pineapple mixture., beating well after each addition. In a small mixing bowl beat egg whites on medium speed until soft peaks form, gradually add remaining sugar beating on high until stiff peaks form. Fold a fourth of whites into batter; fold in remaining whites. Spoon into two greased and floured 9" round pans. Bake at 350 degrees for 28-32 minutes or until cake springs back with lightly touched. Cool for 10 minutes before removing from pans. Let cool completely on wire racks. Once cakes are cooled down all the way make the filling. Beat the cream, sugar, and extract(I don't use the almond, I'm allergic, I will be using vanilla) Beat until stiff peaks form, fold in remaining pineapple. Split each cake into two horizontal layers. Spread about 3/4 cup of filling between each layer; spread remaining over the top and sprinkle with almonds.(again I don't use the almonds, I sucks being allergic to something so yummy) Keep refrigerated.

Blueberry Sour Cream Pound Cake

I love plain pound cake but this is fun.

Ingredients:

6 eggs, separated

1 c. butter, softened

3 c. sugar

1 tsp. almond extract

1 tsp. vanilla

3 c. flour

1/4 tsp. baking soda

1 c. (8 ounces) sour cream

1 1/2 c. fresh or frozen blueberries(if using frozen keep in freezer do not let them thaw out)

Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add vanilla and almond extracts. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition.  In a different mixing bowl with very clean beaters, beat the egg whites on high speed until stiff peaks form. Fold into batter with rubber spatula. Then fold in blueberries. Pour into greased tube pan and bake at 350 degrees for 60-70 minutes or until a toothpick inserted in middle comes out clean. Cool for 10 minutes in pan then remove and let cool on wire rack.

K-Rab Salad

This is so yummy, you can also use cooked shrimp too, but I just get the cheap imitation krab.

1 pkg. krab (or 1 lb. shrimp, fully cooked)

1/2 c. mayonnaise

1 green onion, sliced thin (optional)

1 celery rib, sliced

1/2 of lemon, juiced

1 Tablespoon milk

2 tsp. worcheshire sauce

salt and pepper to taste

1/2 head of chopped and washed lettuce

Mix the mayo, green onion, celery, milk, lemon juice, and worcheshire sauce together and then add a little salt and pepper. then chop up the krab and let sit a few hours or overnight. Then add the lettuce. Keep refrigerated.

Blackberry Apple Pie

I made this for my fruit pie, I love apple pie, but it can be a bit boring. Adding blackberries just adds a nice flavor to regular apple pie.

Ingredients:

5 sliced thin, and peeled tart apples

1 pint fresh blackberries

1 Tablespoon lemon juice

3/4 c. sugar

2 Tablespoons corn starch

2 Tablespoons butter, small cubes

1 egg

1 Tablespoon water

additional sugar

2 pie crusts, unbaked

While slicing and peeling apples, to prevent browning place in a bowl of water that has a little lemon juice in it(not the tablespoon that is needed for the recipe) Then line a pie tin with pie dough and prick bottom with fork all over, then drain your apples and make an even layer of sliced apples on bottom of pie. Then in large bowl add remaining apples, blackberries, and lemon juice and gently mix together. Combine sugar and cornstarch and gently toss with apples and blackberries. Spoon into unbaked pie shell. Dot with butter cubes all over. Then you can either make a lattice top with other pie dough or make entire crust over the top, just be sure to cut slits into top to let steam get out, and seal edges. LIne baking sheet with foil or parchment paper and place pie on it. Beat egg with water and brush over the top, you won't use it all.  Bake at 375 degrees for 50 minutes or until apples are tender and juice is bubbly. When you take it out sprinkle top with sugar. Let cool on wire rack at room temp.

Basic Pie Crust

This is just my basic pie crust. This makes a lot since when I usually make pies it's more than two at a time. You can cut this in half.

Ingredients:

2 1/2 c. all purpose flour(use this kind, any other kind will turn out different)

2 c. butter, cubed and cold

1/2 c. water, you may need more(I usually just get a large cup of ice water)

2 tsp. salt

1 Tablespoon sugar

Put flour, sugar, and salt in large bowl and mix together, then using a pastry cutter cut in the butter until it resembles coarse and mealy. Then start adding cold water and using your hands combine until it just holds together. Do not over mix or add too much water. Add the water slowly and little bits at a time. Then shape into ball or flattened disc wrap in plastic and put in fridge for at least 20 minutes. Then cut into fourths and roll out into your pie tins. If you are making a cream pie or a filling that doesn't go into the oven. Blind bake your crust. Poke the entire bottom of pie dough in the tin with a fork. Then using parchment paper or foil line the tin and then cover with dry beans until mostly full and bake at 350 degrees for about 15 to 20 mins. Then remove beans and paper the crust should almost be done, then put bake in the oven and bake until golden.

Buttermilk Banana Cake

This is a yummy way to get rid of old black bananas other than banana bread.

Ingredients:

3/4 c. butter, softened

1 c. sugar

1/2 c. packed brown sugar

2 eggs

1 c. mashed over ripe bananas (about 2)

1 tsp. vanilla

2 c. cake flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 c. buttermilk

Filling:

1/2 c. sugar

2 Tblsp. flour

1/4 tsp. salt

1/2 c. half-and-half

2 Tblsp. butter

1 tsp. vanilla

1/2 c. chopped pecans

Frosting:

2 c. heavy chipping cream

1/4 c. powdered sugar

In large mixing bowl cream butter and sugars until light and fluffy. Add eggs, beat for 2 minutes. Add bananas and vanilla, beat for another 2 minutes. Combine cake flour, baking powder, and soda, and salt. add to the creamed mixture alternately with the buttermilk. our into 2 greased and floured 9" round cake pans and bake at 375 degrees for 25-30 minutes. cool for ten minutes before removing from pan and letting cool completely on wire rack. 

For filling, combine the sugar, flour, and salt in a saucepan. Stir in half-and-half until smooth, and add butter. Bring to a boil, cook and stir for 2 minutes. remove from heat stir in vanilla and pecans. Cool, and spread between cake layers.

For frosting, beat heaving whipping cream in a clean bowl until soft peaks form and gradually add powdered sugar beating until stiff peaks form. Spread over top and sides of the cake. Store in the refrigerator.

Chocolate Chip Cookie Dough Cheesecake

Plain cheesecake is just so boring

Crust:

1 3/4 c. crushed chocolate chip cookies or chocolate cookies (chips ahoy or oreo.)

1/4 c. sugar

1/3 c. butter, melted

Filling:

3-8oz packages cream cheese, softened

1 c. sugar

3 eggs, lightly beaten

1 c. (8 ounces) sour cream

1/2 tsp. vanilla

Cookie Dough:

1/4 c. butter, softened

1/4 c. sugar

1/4 c. packed brown sugar

1 Tblsp. water

1 tsp. vanilla

1/2 c. flour

1 1/2 c. mini chocolate chips

For the crust combine cookie crumbs and sugar in small bowl and mix together, add the melted butter. Press onto the bottom and up the sides of a 9" springform pan, and set aside.

IN a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs, beat on low just until blended. Add sour cream and vanilla, beat just until combined. Pour over crust, set aside. In another large mixing bowl cream butter and sugars until light and fluffy. Add water and vanilla. Gradually add the flour. Stir in 1 cup chocolate chips. Drop by teaspoonfuls over the filling, gently pushing the dough below the surface, you want the cookie dough mounds to be completely covered by cream cheese filling. Place your pan on a baking sheet. Bake at 350 degrees for 45-50 minutes or until cent is almost set. Cool on wire rack for 10 minutes, then carefully run knife along edges to loosen cake, cool for 1 hour longer, then refrigerate overnight. Remove from pan and sprinkle with remaining 1/2 c. mini chocolate chips.

Peanut Butter Sandwich Cookies

Peanut butter cookies are awesome, and with a peanut butter filling just adds to it's awesomeness!!

1/2 c. butter, softened

1/2 c. butter flavored shortening(I use the crisco sticks)

1 c. creamy peanut butter

1 c. sugar

1 c. packed brown sugar

3 eggs

1 tsp. vanilla

3 c. flour

2 tsp. baking soda

1/4 tsp. salt

Filling:

1/2 c. creamy peanut butter

3 c. powdered sugar

1 tsp. vanilla

5-6 Tblsp. milk

Cream butter, shortening, peanut butter, both sugars until light and fluffy. Add eggs one at a time, add the vanilla. Combine the flour, baking soda, and salt and gradually add to the creamed mixture. Shape into even balls 2 inches apart on an ungreased baking sheet, flatten with a fork to make cross hatches. Bake at 375 degrees for 7-8 minutes or until golden. Cool on wire racks. Combine all filling ingredients and beat until smooth, adding more milk if neccessary. Spread on bottom of cookie and top with another one to make a sandwich.

Soft Lemonade Cookies

As always I am finding lemon recipes.

Ingredients:

1 c. butter, softened

1 c. sugar

2 eggs

3 c. flour

1 tsp. baking soda

1 can(6 oz) frozen lemonade concentrate, thawed

additional sugar

Cream butter and sugar until light and fluffy. Add eggs one at a time. Combine flour and baking soda and add to creamed mixture alternately with 1/3 cup of lemonade concentrate, beating well after each addition. Drop by spoonfuls 2 inches apart and bake at 400 degrees for 8-10 minutes. Put on wire racks then brush warm cookies with the remaining lemonade concentrate and sprinkle with sugar, and let cool.

Chocolate Raspberry Cookies

I love anything to do with chocolate and raspberry

Ingredients:

1 c. butter, softened

3/4 c. sugar

3/4 c. packed brown sugar

2 eggs

3/4 c. chocolate chips, melted and cooled

1/2 c. fresh raspberries, pureed

3 c. flour

3/4 tsp. baking soda

3/4 tsp. salt

1 c. vanilla or white chips

In a large mixing bowl cream butter and both sugars until light and fluffy. Add eggs, one at a time, beating well after each one. Beat in melted chocolate and raspberries. Combine flour, baking soda, and salt. Gradually add to the creamed mixture. Stir in the white chips. Drop by spoonfuls at least 2 inches apart. Bake at 375 degrees for 10-12 minutes or until edges brown. Cool on wire rack

Eclair Paste

This is called pate a choux, or eclair paste, and you can also make cream puffs with it too. It takes a lot of eggs and you may not need them all. This can be kinda tuff with piping but give it a try, they are yummy!

Ingredients:

1 c. water

1 c. milk

3/4 c. plus 2 Tablespoons of butter, cubed small

1 1/2 tsp. salt

1 1/4 c. flour

8-11 eggs

In a sauce pan heat the milk, water, and salt and butter, until butter is completely melted, do not let boil until butter is melted. Once butter is melted, let it come to a boil, once it does take off heat and add all the flour immediately stirring to combine, put back on stove top stirring mixture constantly, until it comes together like a ball and leaves a film on the pan. Then put in a mixing bowl with paddle attachment, let it cool down a little bit. Then start adding eggs one at a time on medium speed. For the first few eggs stop and scrape if needed. You may not need all the eggs, once your mixture is yellowy, making threadlike ribbons while mixing and is shiny and firm, stop mixing. Now preheat oven to 325 degrees, and you'll want to line your baking sheet with parchment paper. Now take a large piping bag with a large circle tip, with no fancy shape, pipe your eclairs or cream puffs. For puffs just make a large dollop leaving no air pockets. If  you are making eclairs, and you want them to be filled with something, you'll want them at least 2 1/2 to 4 inches wide and 6 inches long with no air pockets. Once done piping bake immediately for 20-25 mins, or until light and fluffy, take one out of oven while rest are in and break it open, if it's eggy or moist it's not done. Once it just has a little bit of eggy texture turn off oven and let sit for 5 min then take out and let sit and cool completely. If cutting them open take out most of inside and fill with pastry cream, whipped cream. 

Key Lime Pie!

I made this today in class, and I'm in love! Okay it's not a true key lime pie cause it's impossible to get real key limes here, but regular will suffice. If you are able to get a hold of true key limes I applaud you and use them instead.

Ingredients:

Crust:

1 c. crushed graham cracker crumbs

1/2 c. sugar

1/4. c. butter, melted

Combine crumbs and sugar and mix in the butter, it should still be a little crumbly but stick together when pressed into the pie tin. Make an even layer of the crumbs in the tin and up the sides, it will not go along the lip. Then bake at 325 degrees for 10-15 minutes, let cool down on wire rack.

Lime Filling

4 egg yolks

4 tsp. lime zest

1 can 14 oz sweetened condensed milk

1/2 c. fresh squeezed lime juice

1 tsp. green food coloring (optional)

IN mixer beat yolks and zest with a whisk for 2 minutes on high speed. Then beat in the milk, then juice and food coloring(if you don't use the food coloring, it will be a very pale yellowy color. Let stand in bowl for a few minutes and it will start to thicken a little. Once it's thickened a bit, pour into the crust and spread out evenly. Bake at 325 degrees for 15 minutes, until center is set but still a little wiggly, and it will be firm. Let cool completely on wire rack. Once it's cooled down make freshly whipped cream, add a little vanilla and powdered sugar to sweeten it to your taste. Let it get firm peaks, then spread an even layer over the lime filling. Garnish with more fresh lime zest. Keep refrigerated. 

Salmon

Okay, I have a confession I love love love salmon, I would eat it every other day if I could afford it, and Mike was so kind to get me a few fillets today, and since I didn't have the stuff so make my favorite lemon and rosemary salmon, I decided to make my own up with what I had and what came out was so awesome, I guess this school thing is actually working. Here is my Sweet and Spicy salmon

4 fillets of salmon

3 TBS brown sugar

2 TBS soy sauce

2 TBS beef stock or broth.

1/8 -1/2 tsp. crushed red pepper (depends on how hot you want)

1/2 tsp. creole seasoning or chili powder

Put all in bowl and mix together and coat each piece evenly and let sit in the mixture while your skillet is getting hot. Heat you pan with olive oil over medium heat. Place each fillet in skillet and pour any remaining sauce over the salmon. Once a crust if formed on one side of the salmon turn over and let that side get crispy. let cook for about 10 min depending on how thick your fish is. Once it's turned opaque and flaky it's done!

Now here is my lemon and rosemary recipe

4 fillets of salmon

1/4 c. lemon juice

4 slices of lemon

1/4c. white wine (optional, but really it's so much better with it and the alcohol cooks out)

1 TBS whole capers

1/4 c. chopped fresh rosemary

salt

black pepper

olive oil

First take your olive oil and just pour a little over the fillet and rub all over top and bottom, then take a little pepper and salt and sprinkle over your fillet. Then take 1 tablespoon of the rosemary and rub over the fillet. then take a small piece of foil and put the salmon on it and create a little pocket and pour 1 tablespoon each of the lemon juice and wine over it, be sure to not let it spill out, keep it in the foil. then put 2 slices of lemon over the fillet and then 1 tsp of the capers. then wrap tightly in the foil. If you have a grill let it heat up to a medium heat and just put the foil wrapped pieces over and let cook about ten minutes. If still too pink let cook until opaque and flaky. If you don't have a grill it would work in the oven at 375 degrees. 

Chocolate Filled Biscotti

I will be making these tomorrow and it does take two days, the cream cheese dough needs to chill in the fridge overnight. And yes I have officially gained 5 pounds due to all this baking. And this is not traditional twice baked biscotti so it stays soft and not super hard.

Ingredients:

Cream cheese dough:

2 c. flour

1/2 tsp. baking powder

1/2 c. butter (1 stick), softened

3 oz plain cream cheese, softened

1/2 c. sugar

1/2 c packed brown sugar

1 egg

1 1/2 tsp. vanilla

Chocolate Filling:

1-14 oz can sweetened condensed milk

1 c. chocolate chips

1 c. walnuts, coarsely chopped (optional, you could use pecans, cashews, hazelnuts)

For the dough, in a small bowl mix flour, baking powder, and salt. In a large bowl with paddle attachment beat butter and cream cheese until well blended. Add the egg and mix well then add vanilla. reduce to low speed and gradually add flour mixture just until blended. Divide dough into three equal pieces. wrap separately in plastic and put in fridge overnight.

When ready the next day make chocolate filling first. In a saucepan heat sweetened condensed milk and chocolate over medium heat just until chocolate melts. Remove from heat and add walnuts, or whatever nut you choose. Set aside and let cool to room temp. Now preheat your oven to 350 degrees F.  and grease your cookie sheet. Remove one piece of dough and on a lightly floured piece of wax or parchment paper roll out dough into a rectangle about the size of a piece of notebook paper. Just make sure it's an even rectangle. Spread heaping 1/4 c. filling down the middle lengthwise. Starting from a long side fold over filling using the paper to help it over. then fold the other side over the filling so it overlaps. Pick up waxed paper and flip your cookie log onto the cookie sheet seam side down. Repeat with another one and bake 2 at a time for 20-22 minutes or until edges are lightly golden. Let cool on sheet for 2 minutes then transfer to wire racks. While cooling prepare remaining of dough and filling and finish baking. When completely cool slice crosswise on diagonal to make 12 equal pieces. Sprinkle with powdered sugar or dunk half in melted milk or white chocolate, or drizzle chocolate on top. Roll chocolate dipped ones in chopped peanuts or sprinkles. Wrap tightly in plastic to store.

Maple sauce for blonde brownies

This is the copycat for Applebees blondie with the yummy sauce.

3/4 c. maple syrup, use real maple syrup!! imitation will not taste as good

1/2 c. butter

3/4 c. brown sugar

1/2 c. chopped walnuts (optional)

Combine syrup and butter in saucepan and heat until butter has melted, then add sugar and mix until dissolved and stir in walnuts. Pour over your blonde brownie and vanilla ice cream and it's awesome!

Blonde Brownies

Ingredients:

1 c. flour

1/2 t. baking powder

1/8 t. baking soda

1/8 t. salt

1/2 c. chopped walnuts

1/3 c. butter

1 c. packed brown sugar

1 egg, beaten

1 T. vanilla

1/2 c. white chocolate chips

Combine flour, baking powder, soda and salt,and walnuts and set aside. In saucepan melt butter, then add brown sugar and mix well. Then add egg and vanilla until well combined. Gradually combine with flour mixture, then fold in white chocolate chips. Pour into a greased 9" square pan and bake at 350 degrees for 20-25 minutes.

Banana Bread

I've tried a lot of different banana bread recipes and none of them have really been great, so I found a basic one and I've added my own tweaks with spices.

Ingredients:

2 c. flour

1 tsp baking soda

1/2 t. salt

1 1/2 t. cinnamon

1 t. nutmeg

1 t. cloves

1/2 c. butter

3/4 c. brown sugar

2 eggs

2 1/3 c. mashed overripe bananas

1 c. chopped walnuts and/or chocolate chips(optional)

In a large bowl combine flour, soda, salt, nutmeg, cinnamon, and cloves. In a smaller bowl cream butter and sugar until well blended. Add eggs to butter mixture then add mashed bananas stir to combine. Then add to flour and stir by hand all ingredients until moistened. Pour into greased 9X5 loaf pan bake at 350 degrees F for 60 minutes or until toothpick inserted in middle comes out clean.

Russian Tea Cakes

These are also known as Mexican Wedding cookies or Snowballs. I will be making them for when we start cookies and brownies.

Ingredients:

1 c. butter

1/2 c. powdered sugar

1/8 tsp. salt

1 c. chopped and toasted pecans

1 tsp. vanilla

2 1/4 c. flour

1/2 c. powdered sugar, for rolling

Cream butter and powdered sugar until creamy and blended well. Add salt and vanilla. Slowly add flour until it just comes together. Fold in the pecans. Let dough chill in fridge for 30 minutes to an hour. Take out dough and roll into ball shapes on a lined cookie sheet with parchment paper or greased foil. Bake at 350 degrees for about 12 minutes or until golden brown. Remove from oven and let cool, once cooled enough to touch roll each cookie in remaining 1/2 c. powdered sugar until cookie is coated.

Roasted Red Potatoes

Red potatoes are so yummy and I love them since I don't have to peel them, I hate peeling stuff almost as much as I hate shredding stuff. This is nice to do cause mashed and baked potatoes can get kinda boring.

2-4 red potatoes per person

Extra Virgin Olive Oil, enough to coat potatoes evenly

Mrs. Dash

Salt

Black Pepper

Ranch Packet, the stuff to make the dressing or dip out of

Wash the potatoes with water and clean off any gross stuff. then dice into pieces. I like to make them uneven. Some smaller and some a little bigger. Put in a large bowl mix together, the seasonings are to taste. The ranch I use about 1/4 of packet for every 4 people eating. Just put enough in to coat the potatoes evenly. I line the cookie or baking sheet with foil then spray with veg oil Spread out in an even layer, don't have them piled up on eachother. Bake at 350 degrees for abut a hour or until largest potato pieces are tender.

Yummy! Cinnamon Orange Loaf, and Hot Cross Buns

Ok, I think I'll probably be posting stuff I do in class and since it's an advanced baking and desserts, I'm already getting fat, and the two people who actually look at this you just may add a few pounds, but it's oh so good!

Cinnamon Swirl Orange Bread

5-5 1/2 c. flour

1/2 c. sugar

1 1/2 tsp yeast

1 T orange peel

1 t. salt

1 c. milk

1/4 c. water

1/4 c. orange juice

1/4 c. butter

1 egg

Cinnamon Filling

1/2 c. sugar

1 T cinnamon

Orange Glaze

1 c. powdered sugar

2 T. orange juice

1 t. orange peel

Combine 1 cup flour, sugar, orange peel, undissolved yeast, and salt in a large bow. Heat milk, water, orange juice, and butter until very warm 110-120 degrees. Gradually add to flour mixture. Beat 2 minutes at medium speed. Stir in enough remaining flour to make a soft dough. Knead lightly on floured surface until smooth and elastic, about 8-10 minutes. Let dough rest for 10 minutes. Divide dough in half, roll each section to roughly 12X7" rectangle. Sprinkle evenly with the cinnamon filling. Beginning at the short end, roll up tightly. Pinch seam and ends to seal. Place seam side down into 2 loaf pans, greased. Cover; let rise until doubled in size. Bake at 350 degrees for 30 minutes. Remove from pans and let cool on wire rack. Drizzle with orange glaze.

CINNAMON FILLING: combine cinnamon and sugar.

ORANGE GLAZE: Combine powdered sugar, orange juice, and peel in small bowl and stir until smooth.

HOT CROSS BUNS

These are a nice change from cinnamon rolls. Don't get me wrong I love cinnamon rolls as much as the next guy, but it's always nice to change it up.

3 c. flour

1 t. salt

1/2 t. all spice

1/2 t. nutmeg

1/2 t. cinnamon

1/4 c. sugar

1/2 c. butter, melted

1 egg, beaten

3/4 c. raisins, optional (craisins would also be good)

1/3 c. candied citron fruit, optional

Yeast Mixture:

1 T. yeast

1 T. sugar

2/3 c. warm milk

1/2 c. warm water m(110 degrees!!)

1 c. flour

Glaze:

2 T milk

2 T water

3 T powdered sugar

Mix all yeast ingredients in bowl, and set it aside and let it foam. Mix flour, salt, allspice, nutmeg and cinnamon in large bowl. Add fruits, raisins or craisins and mix together. Mix butter and egg and add to yeast mixture. Add yeast mixture to flour, and mix with dough hook for about 8-10 minutes or until smooth and elastic. Divide into 12 equal pieces, and shape into round buns. Place rolls close together in a baking pan. Cover and let rise for about 45 minutes or until doubled. With a sharp knife, cut an X shape into top of buns. Bake at 425 degrees for 15-20 minutes, or until golden brown. Cool on rack. Make glaze by bringing ingredients to boil in a sauce pan for 2 minutes. Brush over buns thickly.