[postlink]https://plythroug.blogspot.com/2012/07/blueberry-muffins-recipe.html[/postlink]http://www.youtube.com/watch?v=u3J5__4I9sQendofvid [starttext] Blueberry Muffins Recipe [endtext]
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
[postlink]https://plythroug.blogspot.com/2012/07/creme-fraiche-recipe-demonstration.html[/postlink]http://www.youtube.com/watch?v=oAfHVONSy38endofvid [starttext] Creme Fraiche Recipe Demonstration [endtext]
Creme Fraiche Recipe Demonstration
[postlink]https://plythroug.blogspot.com/2012/06/financiers-recipe-demonstration.html[/postlink]http://www.youtube.com/watch?v=Co1K46kzt1cendofvid [starttext]Financiers Recipe Demonstration [endtext]
Financiers Recipe Demonstration
[postlink]https://plythroug.blogspot.com/2012/06/cherry-cake-recipe-demonstration.html[/postlink]http://www.youtube.com/watch?v=fReCnfvi6rcendofvid [starttext] Cherry Cake Recipe Demonstration [endtext]
Cherry Cake Recipe Demonstration
[postlink]https://plythroug.blogspot.com/2012/06/cream-filled-strawberries-recipe.html[/postlink]http://www.youtube.com/watch?v=stM5KSzH-2cendofvid [starttext]
Cream Filled Strawberries Recipe Demonstration
15 large fresh strawberries
1/3 cup (80 ml) cold mascarpone cheese (can substitute with regular cream cheese)
1/3 cup (80 ml) cold heavy whipping cream (35-40% butterfat content)
2-3 tablespoons granulated white sugar, or to taste
1/2 teaspoon pure vanilla extract
Strawberries filled with Cream is a unique and delicious way to enjoy fresh strawberries. I came across this recipe while browsing through Mary Berry's "Desserts and Confections" cookbook where she aptly describes how they look like little "flowers". They make a really nice weeknight dessert, and I also like to include them as a part of a buffet, where finger food is most welcome.
This is such an easy dessert to make. Try to use strawberries that taste as good as they look. You also want strawberries that will sit flat so they don't wobble or tip over when they are filled with the cream. So, if necessary, cut off the green stems, or the bottom part of the strawberries, so they won't tip over. Of course, first wash the strawberries and then, using a sharp knife, cut an 'X' into each strawberry, starting at the top of the strawberry and cutting down almost to the bottom. (The cut should be such that the strawberry will open up but don't cut all the way to the bottom of the strawberry or it will completely fall apart.) Then gently, with your fingertips, spread each strawberry apart to make "petals". Nest, make your cream filling and pipe (I like to use a star tip) the cream into the center of each strawberry.
The cream filling is made with a mixture of mascarpone cheese and heavy whipping cream, with a little sugar and vanilla extract added for sweetness. Mascarpone, pronounced mas-kahr-POH-nay, is a soft unripened cheese that belongs to the cream cheese family. It is a thick, buttery-rich, sweet and velvety, ivory-colored cheese produced from cow's milk that has the texture of clotted or sour cream. It is usually sold in a plastic 8 ounce (227 gram) tub that can be found either in specialty food stores or in the deli section of some grocery stores. If you cannot find it, you can subsitute with an equal amount of regular cream cheese. Heavy (whipping) cream is a cream with a 35-40% butterfat content. Which means when whipped the cream will hold stiff peaks. You can adjust the amount of sugar to your personal taste. These cream filled strawberries are simply delicious and they can be assembled a few hours in advance of serving. Just cover and place in the refrigerator until serving time.
Cream Filled Strawberries: Choose fresh strawberries that will sit flat. If you find the strawberries are a little wobbly with the stems left on, cut the green stems off so the strawberries will stand upright when placed on your serving tray. Then, with a small sharp knife, cut an "X" into each strawberry, starting at the top of the strawberry and cutting down almost to the bottom of the strawberry. (The cut should be such that the strawberry will open up but not fall apart.) Gently, with your fingertips, spread each strawberry apart to make "petals". Set aside while you make the cream filling.
In a medium sized bowl, whip (with a wire whisk or an electric hand mixer) the mascarpone cheese, heavy whipping cream, sugar, and vanilla extract until stiff peaks form. Spoon the cream into a pastry bag fitted with a large star tip (I used a Wilton 1M tip). Starting at the bottom of the strawberry, pipe the cream into each strawberry. If not serving immediately, cover, and place in the refrigerator until serving time.
Preparation time 15 minutes.
[endtext]
Cream Filled Strawberries Recipe Demonstration
15 large fresh strawberries
1/3 cup (80 ml) cold mascarpone cheese (can substitute with regular cream cheese)
1/3 cup (80 ml) cold heavy whipping cream (35-40% butterfat content)
2-3 tablespoons granulated white sugar, or to taste
1/2 teaspoon pure vanilla extract
Strawberries filled with Cream is a unique and delicious way to enjoy fresh strawberries. I came across this recipe while browsing through Mary Berry's "Desserts and Confections" cookbook where she aptly describes how they look like little "flowers". They make a really nice weeknight dessert, and I also like to include them as a part of a buffet, where finger food is most welcome.
This is such an easy dessert to make. Try to use strawberries that taste as good as they look. You also want strawberries that will sit flat so they don't wobble or tip over when they are filled with the cream. So, if necessary, cut off the green stems, or the bottom part of the strawberries, so they won't tip over. Of course, first wash the strawberries and then, using a sharp knife, cut an 'X' into each strawberry, starting at the top of the strawberry and cutting down almost to the bottom. (The cut should be such that the strawberry will open up but don't cut all the way to the bottom of the strawberry or it will completely fall apart.) Then gently, with your fingertips, spread each strawberry apart to make "petals". Nest, make your cream filling and pipe (I like to use a star tip) the cream into the center of each strawberry.
The cream filling is made with a mixture of mascarpone cheese and heavy whipping cream, with a little sugar and vanilla extract added for sweetness. Mascarpone, pronounced mas-kahr-POH-nay, is a soft unripened cheese that belongs to the cream cheese family. It is a thick, buttery-rich, sweet and velvety, ivory-colored cheese produced from cow's milk that has the texture of clotted or sour cream. It is usually sold in a plastic 8 ounce (227 gram) tub that can be found either in specialty food stores or in the deli section of some grocery stores. If you cannot find it, you can subsitute with an equal amount of regular cream cheese. Heavy (whipping) cream is a cream with a 35-40% butterfat content. Which means when whipped the cream will hold stiff peaks. You can adjust the amount of sugar to your personal taste. These cream filled strawberries are simply delicious and they can be assembled a few hours in advance of serving. Just cover and place in the refrigerator until serving time.
Cream Filled Strawberries: Choose fresh strawberries that will sit flat. If you find the strawberries are a little wobbly with the stems left on, cut the green stems off so the strawberries will stand upright when placed on your serving tray. Then, with a small sharp knife, cut an "X" into each strawberry, starting at the top of the strawberry and cutting down almost to the bottom of the strawberry. (The cut should be such that the strawberry will open up but not fall apart.) Gently, with your fingertips, spread each strawberry apart to make "petals". Set aside while you make the cream filling.
In a medium sized bowl, whip (with a wire whisk or an electric hand mixer) the mascarpone cheese, heavy whipping cream, sugar, and vanilla extract until stiff peaks form. Spoon the cream into a pastry bag fitted with a large star tip (I used a Wilton 1M tip). Starting at the bottom of the strawberry, pipe the cream into each strawberry. If not serving immediately, cover, and place in the refrigerator until serving time.
Preparation time 15 minutes.
[endtext]
Cream Filled Strawberries Recipe Demonstration
[postlink]https://plythroug.blogspot.com/2012/06/crunchy-honeycomb-with-chocolate-dip.html[/postlink]http://www.youtube.com/watch?v=lTXnS_9qp6Aendofvid [starttext]
Crunchy Honeycomb with Chocolate
Did you know honeycomb only uses 4 ingredients and takes less than 5 minutes to make? That is how easy it is! This recipe is great for digging out those unused fondue sets or to knock up a sharing dessert platter for friends. Just make the honeycomb, leave to set and crack it into jumbo chunks to dip into a melted chocolate heaven.
chocolate fondue:
dark chocolate or toblerone (200g)
splash of milk (100ml)
honeycomb:
butter (80g)
caster sugar (160g)
golden syrup (80g)
2 tsp of bicarbonate of soda
line a round cake tin with baking parchment.
put butter, sugar and syrup in a deep pan and heat gently until melted.
turn up the heat and boil quickly- do not stir and continue until golden brown colour (the colour of maple syrup).
take off the heat and dump in the bicarbonate of soda, then stir quickly for a few seconds as it foams and fizzes.
pour carefully onto the lined tray and leave to set and cool.
break the chocolate into pieces.
put chocolate and milk into a fondue pot and light to heat gently. You can use a bowl over simmering water or microwave if you prefer.
crack the honeycomb into bite-sized chunks.
serve the honeycomb with a bowl of the chocolate fondue to dip.
enough for a group of 6
[endtext]
Crunchy Honeycomb with Chocolate
Did you know honeycomb only uses 4 ingredients and takes less than 5 minutes to make? That is how easy it is! This recipe is great for digging out those unused fondue sets or to knock up a sharing dessert platter for friends. Just make the honeycomb, leave to set and crack it into jumbo chunks to dip into a melted chocolate heaven.
chocolate fondue:
dark chocolate or toblerone (200g)
splash of milk (100ml)
honeycomb:
butter (80g)
caster sugar (160g)
golden syrup (80g)
2 tsp of bicarbonate of soda
line a round cake tin with baking parchment.
put butter, sugar and syrup in a deep pan and heat gently until melted.
turn up the heat and boil quickly- do not stir and continue until golden brown colour (the colour of maple syrup).
take off the heat and dump in the bicarbonate of soda, then stir quickly for a few seconds as it foams and fizzes.
pour carefully onto the lined tray and leave to set and cool.
break the chocolate into pieces.
put chocolate and milk into a fondue pot and light to heat gently. You can use a bowl over simmering water or microwave if you prefer.
crack the honeycomb into bite-sized chunks.
serve the honeycomb with a bowl of the chocolate fondue to dip.
enough for a group of 6
[endtext]
CRUNCHY HONEYCOMB WITH CHOCOLATE DIP RECIPE
[postlink]https://plythroug.blogspot.com/2012/06/blueberry-cake-recipe-demonstration.html[/postlink]http://www.youtube.com/watch?v=xTtKUwMgHOcendofvid [starttext]
Blueberry Cake Recipe Demonstration
Streusel Topping:
1/3 cup (45 grams) all purpose flour
1/3 cup (65 grams) granulated white sugar
1/2 teaspoon ground cinnamon
1/4 cup (56 grams) cold unsalted butter, cut into pieces
Cake Batter:
1 cup (130 grams) all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup (56 grams) (4 tablespoons) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/3 cup (80 ml) milk
2 cups (480 ml) fresh blueberries
One of the first desserts I make when fresh blueberries are in season is this Blueberry Cake, or Blueberry Buckle as it is often called. This is my mother's recipe, the one she always made with the wild blueberries we had picked. While it may be rustic looking, the combination of a soft and fluffy white butter cake, fresh blueberries, and a crunchy cinnamon flavored streusel, are simply irresistible. Serve this cake warm from the oven or at room temperature, with or without a scoop of vanilla ice cream. And leftovers are great for breakfast, preferably cold from the fridge, when the streusel has turned hard and crunchy.
Now, I urge you to try making this cake with other berries and fruits when they are in season. Raspberries and blackberries are especially nice, and during the fall and winter months it is excellent with sliced apples, plums or even pears. Just use enough sliced fruit to cover the entire surface of the cake batter and then top with the streusel mixture.
Blueberries are native to North America which means if you live in the right place you may be able to pick your own. For the rest of us there are cultivated berries which are much larger in size and lighter in color than wild blueberries. Both types are wonderfully sweet with just a touch of tartness. If taste isn't enough to get you to eat these berries, their health benefits will; rich in antioxidants, high in fiber, high in potassium, and low in sodium. When buying blueberries, look for firm, plump, fragrant, dark blue berries with a dusty white bloom. The white bloom is the blueberry's natural protection against the sun and is a sign of freshness. Always check the underside of the container for any wet spots or staining. Discard any soft, moldy, or crushed berries.
Blueberry Cake Recipe: Preheat oven to 350 degrees F (180 degrees C). Butter, or spray with a nonstick vegetable spray, an 8 inch (20 cm) square baking pan.
Streusel Topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. With a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture, until it resembles coarse crumbs. Set aside while you make the cake batter.
Cake Batter: In a separate bowl whisk together the flour with the baking powder and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated. Add the flour mixture (in three additions), alternately with the milk (in two additions), and beat only until combined. Spread the batter onto the bottom of the prepared pan, smoothing the top with the back of a spoon or an offset spatula.
Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel topping.
Bake for about 40 - 50 minutes or until a toothpick inserted in the center of the cake comes out clean and the cake just starts to pull away from the sides of the pan. Remove from oven and place on a wire rack to cool slightly.
Serve warm, at room temperature, or even cold.
Makes about 9 servings.
[endtext]
Blueberry Cake Recipe Demonstration
Streusel Topping:
1/3 cup (45 grams) all purpose flour
1/3 cup (65 grams) granulated white sugar
1/2 teaspoon ground cinnamon
1/4 cup (56 grams) cold unsalted butter, cut into pieces
Cake Batter:
1 cup (130 grams) all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup (56 grams) (4 tablespoons) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/3 cup (80 ml) milk
2 cups (480 ml) fresh blueberries
One of the first desserts I make when fresh blueberries are in season is this Blueberry Cake, or Blueberry Buckle as it is often called. This is my mother's recipe, the one she always made with the wild blueberries we had picked. While it may be rustic looking, the combination of a soft and fluffy white butter cake, fresh blueberries, and a crunchy cinnamon flavored streusel, are simply irresistible. Serve this cake warm from the oven or at room temperature, with or without a scoop of vanilla ice cream. And leftovers are great for breakfast, preferably cold from the fridge, when the streusel has turned hard and crunchy.
Now, I urge you to try making this cake with other berries and fruits when they are in season. Raspberries and blackberries are especially nice, and during the fall and winter months it is excellent with sliced apples, plums or even pears. Just use enough sliced fruit to cover the entire surface of the cake batter and then top with the streusel mixture.
Blueberries are native to North America which means if you live in the right place you may be able to pick your own. For the rest of us there are cultivated berries which are much larger in size and lighter in color than wild blueberries. Both types are wonderfully sweet with just a touch of tartness. If taste isn't enough to get you to eat these berries, their health benefits will; rich in antioxidants, high in fiber, high in potassium, and low in sodium. When buying blueberries, look for firm, plump, fragrant, dark blue berries with a dusty white bloom. The white bloom is the blueberry's natural protection against the sun and is a sign of freshness. Always check the underside of the container for any wet spots or staining. Discard any soft, moldy, or crushed berries.
Blueberry Cake Recipe: Preheat oven to 350 degrees F (180 degrees C). Butter, or spray with a nonstick vegetable spray, an 8 inch (20 cm) square baking pan.
Streusel Topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. With a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture, until it resembles coarse crumbs. Set aside while you make the cake batter.
Cake Batter: In a separate bowl whisk together the flour with the baking powder and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated. Add the flour mixture (in three additions), alternately with the milk (in two additions), and beat only until combined. Spread the batter onto the bottom of the prepared pan, smoothing the top with the back of a spoon or an offset spatula.
Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel topping.
Bake for about 40 - 50 minutes or until a toothpick inserted in the center of the cake comes out clean and the cake just starts to pull away from the sides of the pan. Remove from oven and place on a wire rack to cool slightly.
Serve warm, at room temperature, or even cold.
Makes about 9 servings.
[endtext]
Blueberry Cake Recipe Demonstration
[postlink]https://plythroug.blogspot.com/2012/06/chocolate-ice-cream-recipe.html[/postlink]http://www.youtube.com/watch?v=zYLIiJ79Tycendofvid [starttext] Chocolate Ice Cream Recipe Demonstration
Chocolate Ice Cream Recipe:
2 ounces (55 grams) semisweet or bittersweet chocolate, chopped
4 large (80 grams) egg yolks, room temperature
1/2 cup (100 grams) granulated white sugar
2 cups (480 ml) half-and-half cream (a mixture of cream and whole milk that contains 10 - 12% butterfat)
1/3 cup (35 grams) unsweetened cocoa powder (regular or Dutch-processed), sifted
1 1/2 teaspoons pure vanilla extract
Note: Instead of vanilla extract you can use 1/2 vanilla bean. If using, add the vanilla bean to the cream and cocoa powder mixture and bring to a boil.
Chocolate Ice Cream: In a heatproof bowl, over a saucepan of simmering water, melt the chocolate. Remove from heat and set aside. (The chocolate can also melted in the microwave.)
In a separate bowl, beat the egg yolks and sugar until light and fluffy (1-2 minutes). (You can do this with a wire whisk or with a hand mixer.) Set aside while you heat the cream.
In a small saucepan gradually whisk the half and half cream into the sifted cocoa powder until you have a smooth paste. Place over medium-high heat and, stirring often, bring to the scalding point (the milk just begins to foam up). Remove from heat and gradually pour the scalding half-and-half mixture into the whipped egg yolk mixture, making sure you keep whisking constantly so the egg yolks don't curdle. If any lumps do form, strain the mixture. Then stir in the melted chocolate.
Place the mixture in a saucepan and place over medium-low heat. Sirring constantly, with a heatproof spatula or wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F) (77 degrees C). (The term 'coat a spoon' is a technique used mainly as a way to test when an egg-based custard or sauce is done. A spoon, usually wooden, is placed in the custard and, when the spoon is raised, the film of custard on the back of the spoon will stay in place even when you draw a line with your finger through the middle of the custard.)
Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the vanilla extract. Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours or preferably overnight).
Transfer the cold custard to the container of your ice cream machine and process according to the manufacturer's instructions. Once made, transfer the ice cream to a chilled container and store in the freezer. If the ice cream becomes too hard, place in the refrigerator to soften for about 30 minutes before serving.
Preparation time 1 hour.
[endtext]
Chocolate Ice Cream Recipe:
2 ounces (55 grams) semisweet or bittersweet chocolate, chopped
4 large (80 grams) egg yolks, room temperature
1/2 cup (100 grams) granulated white sugar
2 cups (480 ml) half-and-half cream (a mixture of cream and whole milk that contains 10 - 12% butterfat)
1/3 cup (35 grams) unsweetened cocoa powder (regular or Dutch-processed), sifted
1 1/2 teaspoons pure vanilla extract
Note: Instead of vanilla extract you can use 1/2 vanilla bean. If using, add the vanilla bean to the cream and cocoa powder mixture and bring to a boil.
Chocolate Ice Cream: In a heatproof bowl, over a saucepan of simmering water, melt the chocolate. Remove from heat and set aside. (The chocolate can also melted in the microwave.)
In a separate bowl, beat the egg yolks and sugar until light and fluffy (1-2 minutes). (You can do this with a wire whisk or with a hand mixer.) Set aside while you heat the cream.
In a small saucepan gradually whisk the half and half cream into the sifted cocoa powder until you have a smooth paste. Place over medium-high heat and, stirring often, bring to the scalding point (the milk just begins to foam up). Remove from heat and gradually pour the scalding half-and-half mixture into the whipped egg yolk mixture, making sure you keep whisking constantly so the egg yolks don't curdle. If any lumps do form, strain the mixture. Then stir in the melted chocolate.
Place the mixture in a saucepan and place over medium-low heat. Sirring constantly, with a heatproof spatula or wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F) (77 degrees C). (The term 'coat a spoon' is a technique used mainly as a way to test when an egg-based custard or sauce is done. A spoon, usually wooden, is placed in the custard and, when the spoon is raised, the film of custard on the back of the spoon will stay in place even when you draw a line with your finger through the middle of the custard.)
Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the vanilla extract. Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours or preferably overnight).
Transfer the cold custard to the container of your ice cream machine and process according to the manufacturer's instructions. Once made, transfer the ice cream to a chilled container and store in the freezer. If the ice cream becomes too hard, place in the refrigerator to soften for about 30 minutes before serving.
Preparation time 1 hour.
[endtext]
Chocolate Ice Cream Recipe Demonstration
[postlink]https://plythroug.blogspot.com/2012/06/turkish-coffee.html[/postlink]http://www.youtube.com/watch?v=BL8QCaO6KMsendofvid [starttext] Turkish Coffee [endtext]
Turkish Coffee
[postlink]https://plythroug.blogspot.com/2012/06/chocolate-cream-cookies-recipe.html[/postlink]http://www.youtube.com/watch?v=T60zTqUrZcYendofvid
[starttext]
Chocolate Cookies:
1 cup (240 ml) semi sweet chocolate chips or 6 ounces (170 grams) semi sweet chocolate, chopped
1 cup (226 grams) unsalted butter, room temperature
3/4 cup (150 grams) white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups (195 grams) all purpose flour
3/4 cup (70 grams) unsweetened cocoa powder (preferably Dutch processed)
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
Cream Filling:
1/2 cup (113 grams) unsalted butter, room temperature
2 cups (230 grams) confectioners (powdered or icing) sugar, sifted
1 teaspoon pure vanilla extract
1 - 2 tablespoons milk or light cream
[endtext]
[starttext]
Chocolate Cookies:
1 cup (240 ml) semi sweet chocolate chips or 6 ounces (170 grams) semi sweet chocolate, chopped
1 cup (226 grams) unsalted butter, room temperature
3/4 cup (150 grams) white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups (195 grams) all purpose flour
3/4 cup (70 grams) unsweetened cocoa powder (preferably Dutch processed)
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
Cream Filling:
1/2 cup (113 grams) unsalted butter, room temperature
2 cups (230 grams) confectioners (powdered or icing) sugar, sifted
1 teaspoon pure vanilla extract
1 - 2 tablespoons milk or light cream
[endtext]
Chocolate Cream Cookies Recipe
[postlink]https://plythroug.blogspot.com/2012/06/easy-key-lime-pie-i-recipe.html[/postlink]http://www.youtube.com/watch?v=3nNs9NhfOjgendofvid
[starttext]
Ingredients
5 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 (9 inch) prepared graham cracker crust
Directions
Preheat oven to 375 degrees F (190 degrees C).
Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.
Nutritional Information open nutritional information
Amount Per Serving Calories: 324 | Total Fat: 13.6g | Cholesterol: 145mg
[endtext]
[starttext]
Ingredients
5 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 (9 inch) prepared graham cracker crust
Directions
Preheat oven to 375 degrees F (190 degrees C).
Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.
Nutritional Information open nutritional information
Amount Per Serving Calories: 324 | Total Fat: 13.6g | Cholesterol: 145mg
[endtext]
Easy Key Lime Pie I Recipe
[postlink]https://plythroug.blogspot.com/2012/06/chewy-chocolate-chip-cookies.html[/postlink]http://www.youtube.com/watch?v=roTIeCtx94Qendofvid
[starttext] Chewy Chocolate Chip Cookies
Ingredients
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips
Directions
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
[endtext]
[starttext] Chewy Chocolate Chip Cookies
Ingredients
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips
Directions
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
[endtext]
Chewy Chocolate Chip Cookies
[postlink]https://plythroug.blogspot.com/2012/06/httpwww_05.html[/postlink]http://www.youtube.com/watch?v=ZD34Py6L3IUendofvid [starttext]
Grilled Jerk Pork Tenderloin – Because We're All a Little Jerky
Whenever I make this incredibly flavorful jerk spice marinade for chicken, I think to myself, “Man, I bet this would be great on pork tenderloin. I’ll have to try that next time.” Well, a few dozen summers have come and gone, and since I still hadn’t experienced that “next time,” I decided to finally try it, and it was great!
As expected, the spicy, aromatic marinade worked wonderfully with the lean, mild pork, and as long as you heed my warnings not to overcook the meat, you and your guests will be very happy with this. Of course your guests' happiness should be the most important thing to you, but let’s face it, it’s not.
No, a stunningly successful grilled recipe like this is all about you standing next to that platter of perfectly cooked pork – beer in one hand, tongs in the other – soaking in waves of compliments and adulation. Does that make you a Jerk jerk? Yeah, a little bit. Anyway, I hope you give this very easy recipe a try. Enjoy!
Ingredients for 6 portions:
2 (1 1/2-pound) pork tenderloins, trimmed, cut in 3 pieces each
1/2 bunch fresh thyme, about 1/3 cup picked leaves
1/2 chopped onion
1 to 4 Scotch Bonnet or Habanero peppers, seeded
4 garlic cloves
2 tbsp minced fresh ginger
1/4 cup white vinegar
2-3 tablespoons soy sauce
2 tablespoon vegetable oil
1 tbsp brown sugar
1 tsp fine salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1/4 teaspoon ground nutmeg
2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
*cook until at least 145 F. internal temp
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Grilled Jerk Pork Tenderloin – Because We're All a Little Jerky
Whenever I make this incredibly flavorful jerk spice marinade for chicken, I think to myself, “Man, I bet this would be great on pork tenderloin. I’ll have to try that next time.” Well, a few dozen summers have come and gone, and since I still hadn’t experienced that “next time,” I decided to finally try it, and it was great!
As expected, the spicy, aromatic marinade worked wonderfully with the lean, mild pork, and as long as you heed my warnings not to overcook the meat, you and your guests will be very happy with this. Of course your guests' happiness should be the most important thing to you, but let’s face it, it’s not.
No, a stunningly successful grilled recipe like this is all about you standing next to that platter of perfectly cooked pork – beer in one hand, tongs in the other – soaking in waves of compliments and adulation. Does that make you a Jerk jerk? Yeah, a little bit. Anyway, I hope you give this very easy recipe a try. Enjoy!
Ingredients for 6 portions:
2 (1 1/2-pound) pork tenderloins, trimmed, cut in 3 pieces each
1/2 bunch fresh thyme, about 1/3 cup picked leaves
1/2 chopped onion
1 to 4 Scotch Bonnet or Habanero peppers, seeded
4 garlic cloves
2 tbsp minced fresh ginger
1/4 cup white vinegar
2-3 tablespoons soy sauce
2 tablespoon vegetable oil
1 tbsp brown sugar
1 tsp fine salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1/4 teaspoon ground nutmeg
2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
*cook until at least 145 F. internal temp
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Grilled Jerk Pork Tenderloin - Jerk Spice Grilled Pork Recipe
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