Issue 41

November 18, 2003

This new area needs some advertising. If you would like to advertise here, Please
E-Mail Jen G for very good rates. How about free until this area is full.

As always household tips are in short supply. I also accept articles on homemaking and budgeting. Almost any article that has to do with the home will do.  recipeden@recipeden.com

Household Tips

None this week sorry

Classic Popovers

Serving Size : 6
Categories : Basics Breads

2 lg eggs
3/4 c milk
1/4 c water
1 tbsp unsalted butter -- melted
1 c all-purpose flour -- minus 2 tbsp
1/2 tsp salt

1. Preheat oven to 375°F. Generously grease six 2/3 c popover tins or nine 1/2 c muffin tins.
2. In a bowl whisk together eggs, milk, and water and add butter in a stream, whisking. Add flour and salt and whisk mixture until
combined well but still slightly lumpy.
Divide batter among tins and bake in lower third of oven 45 minutes. Cut a slit 1/2" long on top of each popover with a small sharp knife and bake 10 minutes more.

Betsy's Notes: Made 11/8/03. I used my mega muffin tins for 6
popovers. I used 1 c lowfat milk and left out the water. I do not
cut the tops open. 45 minutes was enough baking time.

Per serving: 123 Calories; 4g Fat (31% calories from fat); 5g
Protein; 16g Carbohydrate; 69mg Cholesterol; 211mg Sodium
FOR PRINTABLE RECIPE CLICK HERE

BANANA FRITTERS

Ingredients:
2 medium bananas, peeled and coarsely chopped
1 cup all-purpose flour
1 egg
1/4 teaspoon salt
2 teaspoons baking powder
1/2 cup milk (about)
3 cups vegetable oil
Confectioners sugar
Ground cinnamon

Steps:
Combine the bananas, flour, egg, salt, and baking powder in a mixing bowl. Add enough milk to make a batter the consistency of a thick pancake batter. Heat the oil in a deep, heavy pot or deep fryer to 360º F. Drop the batter by spoonfuls into the hot oil and fry until the fritters pop up in the oil and are golden brown.
Drain on paper towels and sprinkle with confectioners sugar and cinnamon.  Makes about 20.
FOR PRINTABLE RECIPE CLICK HERE

Candied Sweet Potatoes and Apples

5 or 6 Sweet potatoes, peeled and sliced
2 cooking apples, peeled, cored and sliced
1 and 1/4 cups sugar (I used Splenda)
1 tablespoon vanilla
1 stick butter, cut into small pieces
1 packet Wylie's Sweet Potato and Yam Seasoning

Place sweet potatoes and apples in large skillet. Cover with remaining ingredients. Heat on medium for a few minutes until butter begins to melt. Stir gently, cover and heat 15 or so minutes until the sweet potatoes and apples are tender.
FOR PRINTABLE RECIPE CLICK HERE

Biscotti with Cherries

Serving Size : 1

1 cup dried cherries
red wine to cover
1 cup almonds -- toasted and chopped
1 teaspoon baking powder
1/8 teaspoon salt
2 cups all-purpose flour
3/4 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 cup dried cherries
red wine to cover the cherries (optional)

Cover the cherries with red wine to plump them
Preheat oven to 350 degrees F (180 degrees C). Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside. Reduce oven temperature to 300 degrees F (150 degrees C) and line a baking sheet with parchment paper.
In a small bowl lightly beat the eggs and extracts together. Set aside. In bowl of electric mixer combine flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through. With floured hands divide dough in half. On a lightly floured surface roll each half of dough into a log about 10 inches (25 cm) long and 2 inches (2.5 cm)
wide. Transfer logs to the prepared baking sheet and bake for 35-40 minutes, or until firm to the touch (logs will spread during baking). Remove from oven and let cool on a wire rack for about 10 minutes.

Transfer logs to cutting board and, using a serrated knife, cut log into slices 1 1/2 inches (3.75 cm) thick on the diagonal. Arrange evenly on baking sheet. Bake 10-12 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool. Store in an airtight container.

Note: Can substitute hazelnuts or walnuts for the almonds. If desired, add 1 tablespoon (5 grams) of orange or lemon zest to the egg mixture.

You can put a chocolate glaze on the biscotti. Melt 3 ounces (85 grams) of semi-sweet or white chocolate and 1 teaspoon (5 grams) vegetable shortening in a small metal bowl placed over a saucepan of simmering water. Stir until melted and smooth. When melted, place chocolate into a parchment triangle
or small plastic bag with one edge cut. Pipe onto the biscotti in a
decorative pattern. Alternatively, you can dip or spread with a small metal spatula one side of the biscotti with chocolate and let dry on a clean baking sheet.

Glaze:
1 cup granulated sugar
1/2 cup water
1 teaspoon almond extract
Bring to boil to dissolve the sugar. Cool. Pour into a broad bowl and dip the tops of the biscotti.

Makes about 30 biscotti.
FOR PRINTABLE RECIPE CLICK HERE

CREAMY TACO SOUP

1 pound ground beef
1/2 medium onion, chopped
one 15 ounce can chili without beans
one 15 ounce Mexican style stewed tomatoes
two 16 ounce cans pinto beans
one 10 ounce can Ro-Tel tomatoes
1/2 pound Velveeta, cubed
1 pint sour cream

Brown meat and onions; drain and put into slow cooker.
Add chili, tomatoes, beans and Ro-Tel tomatoes;
Mix well. Add Velveeta. Simmer 2 hours on low,
stirring occasionally. Stir in sour cream last 45 minutes.
Serve with corn chips if desired.

YIELD: 10 servings
FOR PRINTABLE RECIPE CLICK HERE

Click the picture to go to the Recipe Den.
 

Please visit our Sponsor sites.

The first of it's kind hosting company with unlimited bandwidth on all hosting packages.

These sites are owned by Jen G Custom Design Works.net