Thursday, November 09, 2006

Recipes for the takin

Streusel

½ c. Flour
2 Tbsp. Unsalted Butter-chilled
3 Tbsp. Brown sugar-packed

Mix using fingertips until thoroughly combined.

Crumble

6 Tbsp. Unsalted Butter-Room Temp.
1 c. Flour
1/3 c. Sugar

Mix until crumbley, with fingers or in Food Processor.


Cobbler Batter: Crust-goes in the bottom of the pan in dollops, and then fruit goes on top, and then top off with more dollops of batter

Mix:
1 egg
1 tsp Lemon Peel
2/3 c. Milk
3 Tbsp.Butter

Add to above:
1c. Flour
1 tsp. Baking Powder
1/4c. sugar
This batter goes in the bottom of the pan in dollops, and then fruit goes on top, and then top off with more dollops of batter.




Palmer HOuse Brownies
melt:
18 oz. Chocolate-bittersweet
1# butter

add:
4 eggs

combine:
24 ox Sugar
8 oz cake flour
1 tsp B. powder

bake.

also.,
how about a breakfast skillet with a potato Latke on the bottom and all the veggies dumped ontop!
mm


Deviled Eggs-From Beth 4/5/07

Here's the recipe:If all of your egg white halves are in perfect shape, discard two.During testing we found it usual for a couple to rip at least slightly,which worked out well because it meant the remaining whites were verywell stuffed. If you have a pastry bag, you can use it to fill the eggswith a large open-star tip or a large plain tip. If not, spoon the yolkmixture into a sealable plastic bag. Snip a small piece from one cornerof the bag and then gently squeeze the filling through the hole into theegg halves.
Makes 1 dozen filled egg halves
7 large eggs cold
3/4 teaspoon grainy mustard
3 tablespoons mayonnaise
1 1/2 teaspoons cider vinegar (or vinegar of your choice)
1/4 teaspoon Worcestershire sauce
table salt
ground black pepper

1. Place eggs in medium saucepan, cover with 1 inch of water, and bringto boil over high heat. Remove pan from heat, cover, and let stand 10minutes. Meanwhile, fill medium bowl with 1 quart cold water and about14 ice cubes (one tray). Transfer eggs to ice water with slotted spoon;let sit 5 minutes.

2. Peel eggs and slice each in half lengthwise with paring knife. Removeyolks to small bowl. Arrange whites on serving platter, discarding twoworst-looking halves. Mash yolks with fork until no large lumps remain.Add mustard, mayonnaise, vinegar, Worcestershire, and salt and pepper totaste; mix with rubber spatula, mashing mixture against side of bowluntil smooth.

3. Fit pastry bag with large open-star tip. Fill bag with yolk mixture,twisting top of pastry bag to help push mixture toward tip of bag. Pipeyolk mixture into egg white halves, mounding filling about 1/2 inchabove flat surface of whites. Serve immediately.