Susan’s Caramel Apple Pie

28 Monday Sep 2009

Posted by in Pies

≈ Leave a Comment

Print pagePDF pageEmail page

Ingredients:
One double deep dish pie crust (make sure the sides are high so the topping won’t run over the edge)

Filling

5 or 6 apples, peeled cored and sliced
3/4 cup sugar
1 teaspoon cinnamon
1/2 water
2 tablespoons cornstarch

Cook the filling ingredients in a saucepan on medium heat for about 10 minutes until it starts to thicken. Put in pie crust and sprinkle with a bit more cinnamon.

Bake at 375 degrees for 40 minutes

Topping

7 ounces sweetened condensed milk
1/4 cup sugar
1 tablespoon brown sugar
1/4 cup corn syrup
2 teaspoons butter
1/4 teaspoon vanilla
1 cup nuts (pecans are highly recommended)

Combine all ingredients except the nuts in a saucepan. Cook on medium heat until it thickens. Stir in nuts. Cool pie for about 10 minutes and then pour topping over pie.

Frosting

28 Monday Sep 2009

Posted by in Cakes, Cupcakes, Desserts, Frosting

≈ 2 Comments

Print pagePDF pageEmail page

Butter Cream Frosting

1/3 cup butter or margarine
4 1/2 cups powdered sugar
1/4 cup milk
1 1/2 teaspoons vanilla
Pinch of salt
Additional milk and food coloring

Beat butter until fluffy and then add 2 cups of powdered sugar. Add milk and the vanilla slowly. Beat well. Slowly add the remaining powdered sugar and extra milk if needed.

Chocolate Butter Cream
Make as above reducing the powdered sugar to 4 cups and add 1/2 cup of cocoa

Peanut Butter Frosting 1

1/2 cup butter
1 cup peanut butter
4 cups powdered sugar
1/3 cup cream

Combine peanut butter and butter and 2 cups of powdered sugar and mix well. Slowly add the cream and remaining powdered sugar. This is especially good on chocolate cupcakes.

Peanut Butter Frosting 2

1 cup butter
8 oz cream cheese
4 cups powdered sugar
1 teaspoon vanilla
¼ cup smooth peanut butter
cream

Cream butter until light and fluffly. Add cream cheese and vanilla and mix well. Slowly add powdered sugar until it starts to get too stiff. Add a little cream a teaspoon at a time. When all the powdered sugar is added turn on high and mix then add in the peanut butter and combine well.

Nutella Frosting

4 tablespoons butter
4 tablespoons Nutella
3 cups powdered sugar
2-4 tablespoons milk
1 teaspoon vanilla

Combine butter and Nutella and slowly add milk and powdered sugar until well combined.

Cream Cheese Frosting

8 oz cream cheese softened
1/2 cup butter softened
2 teaspoons vanilla
4- 4 3/4 cups powdered sugar

Beat cream cheese, butter and vanilla until light and fluffy. Gradually add 2 cups of powdered sugar, beating well. Beat in 2 1/2- 2 3/4 cups additional powdered sugar to reach spreading consistency. Store cakes in refrigerator.

Lemon Cream Cheese Frosting

Make as above substituting 2 teaspoons of lemon juice and zest of one lemon for the vanilla.

Chocolate Ganache Frosting
8 ounces semisweet chocolate
1 cup heavy cream

Melt chocolate with cream in a heavy saucepan and cook over very low heat until the mixture is smooth and glossy.

Transfer the mixture to a bowl, and refrigerate until cooled but not too firm, 30-45 minutes

Using a handheld mixer, beat on high speed until thick and creamy. Use immediately

Black Bean and Rice Salad

28 Monday Sep 2009

Posted by in Salads

≈ Leave a Comment

Print pagePDF pageEmail page

2- 14 ½ ounce cans chicken broth
½ cup water
1- 1 pound package long grain rice
2 bay leaves

2- 15 ounce cans black beans, drained and rinsed
2 red bell peppers, diced
1 green bell pepper, diced
1 medium red onion, diced
1 medium bunch fresh cilantro, chopped
¼ cup olive oil (may try using less)
3 tablespoons orange juice (try with lime juice)
2 tablespoons red wine vinegar
2 teaspoons ground cumin (start with less)
1 teaspoon chili powder

Bring chicken broth and water to a boil in a heavy saucepan. Add rice and bay leaves. Bring to a boil. Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.

Transfer rice to a large bowl and fluff with fork. Mix in black beans, bell peppers, red onion, chopped cilantro, oil, juice, vinegar, cumin and chili powder. Season to taste with salt and pepper (I didn’t add any).

Serves 12

Banana Muffins

27 Sunday Sep 2009

Posted by in Breakfast

≈ 1 Comment

Print pagePDF pageEmail page

Yield: 12 Muffins

Lightly grease the top of a 12 mold muffin pan and line it with paper liners. Preheat the oven to 350 degrees F. Have all the ingredients at room temperature.

In a medium bowl mix well:
1 cup sugar
4 ounces unsalted butter (1 stick)
2 eggs

On a piece of waxed paper, sift together:
2 cups all-purpose flour
1 ½ teaspoons baking soda
¾ teaspoon salt

Add the dry ingredients to the wet ingredients and mix to combine.

Add and mix just to combine:
1 cup mashed bananas
½ cup chopped walnuts
2 tablespoons hot water

Scoop the batter into the prepared muffin pan filling each to the top of the paper liner. (Optional: Before baking sprinkle ½ cup chopped walnuts over the muffins.) Bake for 20-25 minutes, or until a cake tester inserted into the center of a muffin comes out clean. Cool on a wire rack for 5 to 10 minutes before removing the muffins from the pan.