tag:blogger.com,1999:blog-7876991928222865042024-03-12T20:53:01.980-07:00Milkybeer CooksKim of Milkybeer Handmadehttp://www.blogger.com/profile/12605153587448231559noreply@blogger.comBlogger122125tag:blogger.com,1999:blog-787699192822286504.post-90348050103742542002014-10-25T16:54:00.000-07:002014-10-25T16:54:32.128-07:00Apple and herb stuffing/dressing<ul>
<li> Stale bread cut into cubes</li>
<li>Diced apple or two</li>
<li>Diced onion & celery</li>
<li>Toss in seeds (sesame, sunflower, etc.)</li>
<li>Toss in herbs (thyme, oregano, garlic, etc.)</li>
<li>Splash of olive oil </li>
<li>Big glug of apple juice</li>
</ul>
<ol>
<li>Saute the onion and celery </li>
<li>Toss all of the ingredients into a baking dish with a lid and stir to coat</li>
<li>Bake with lid on for about 30 minutes</li>
<li>Remove lid and continue baking for about 10 more minutes or so</li>
</ol>
Kim of Milkybeer Handmadehttp://www.blogger.com/profile/12605153587448231559noreply@blogger.com0tag:blogger.com,1999:blog-787699192822286504.post-21721049366827966942014-02-24T02:00:00.000-08:002014-02-24T02:03:02.101-08:00Pear and feta flatbread4 T olive oil<br />
2 cloves of garlic, minced <br />
2 onions, thinly sliced<br />
3 small firm pears, cored and sliced<br />
1 red pepper, diced<br />
1/2 C cashews (unsalted) <br />
feta cheese, crumbled <br />
grated cheese (edam is nice)<br />
1/2 batch of <a href="http://milkybeercooks.blogspot.co.nz/2010/07/1-package-2-14-tsp.html">Miranda's pizza dough recipe</a> <br />
<ul>
<li>Prepare pizza dough recipe and set aside to rise. </li>
<li>Add the garlic to the olive oil and set aside.</li>
<li>Saute onions in a dash of oil until very soft (15-20 minutes). For last 5 minutes, add sliced pears. Set aside.</li>
<li>Once dough has risen, divide into three and roll each into long rectangles.</li>
<li>Brush with the garlic oil mixture. Arrange peppers, nuts, pears and onions and top with the two cheeses.</li>
<li>Bake in hot oven for 12-15 minutes or until nicely browned on top.</li>
</ul>
Kim of Milkybeer Handmadehttp://www.blogger.com/profile/12605153587448231559noreply@blogger.com0tag:blogger.com,1999:blog-787699192822286504.post-37932290217805635982014-02-24T01:49:00.000-08:002014-02-24T01:49:17.185-08:00Whipped coconut cream1 can full fat coconut milk (or coconut cream)<br />
2-3 T powdered sugar <br />
<br />
<ul>
<li>Place can in fridge overnight.</li>
<li>Carefully open the can without shaking or turning upside down. Scoop out the thick top layer into a mixing bowl. Add sugar.</li>
<li>Blend with a hand-beater until thick and creamy.</li>
</ul>
Kim of Milkybeer Handmadehttp://www.blogger.com/profile/12605153587448231559noreply@blogger.com0tag:blogger.com,1999:blog-787699192822286504.post-4645175745232877092014-02-24T01:44:00.001-08:002014-02-24T02:02:29.170-08:00Taco bites1 can black or kidney beans<br />
1 t cumin<br />
1/2 t cayenne <br />
1 clove garlic, minced<br />
1 small red pepper, diced<br />
1 small onion, diced<br />
1/3 C frozen corn<br />
Flour tortillas <br />
Grated cheese<br />
Salsa<br />
Jalapenos<br />
Sour cream<br />
<ul>
<li>Saute the pepper, onion, corn and garlic until soft. Add cumin, cayenne and beans and mash until smooth (add a bit of water)</li>
<li>Use a glass or cookie cutter to cut small circles from the tortillas. Press the circles into muffin tins and fill half way with bean mixture. Top with a scoop of salsa, some jalapenos and grated cheese.</li>
<li>Bake in 350F oven until cheese melts. </li>
<li>Serve with more salsa and top with sour cream.</li>
</ul>
Kim of Milkybeer Handmadehttp://www.blogger.com/profile/12605153587448231559noreply@blogger.com0tag:blogger.com,1999:blog-787699192822286504.post-34890271723989628032014-02-24T01:35:00.001-08:002014-02-24T01:35:49.654-08:00Black bean burgers3/4 C panko<br />
3 T oil<br />
2 cans black beans<br />
2 large eggs<br />
1 t cumin<br />
1/2 t salt<br />
1/4 t cayanne<br />
1 red pepper, diced<br />
1 small onion, minced<br />
<ul>
<li>Toast panko and let cool.</li>
<li>Drain and mash beans, combine eggs and seasoning and mix everything together.</li>
<li>Form 1-inch patties and cook over medium heat for 8-10 min, flipping part way through. </li>
</ul>
Kim of Milkybeer Handmadehttp://www.blogger.com/profile/12605153587448231559noreply@blogger.com0tag:blogger.com,1999:blog-787699192822286504.post-75731408119127549262014-02-24T01:30:00.001-08:002014-02-24T01:30:38.271-08:00Chicken and corn patties200g chicken breast – minced<br />1/3 large fresh corn-on-the-cob<br />
3 pieces of water chestnuts – finely diced<br />10 strings of fine French beans – finely diced<br />1 small red onion (about 60g) – minced<br />½ cup normal breadcrumb/ panko crumb (Japanese breadcrumb)<br />2 ½ tbsp cornflour<br />1 large egg (lightly beaten)<br />2 tsp cooking oil<br />
<br />Seasoning:<br />1 tsp salt<br />¾ tsp sugar<br />¼ tsp paprika (optional)<br />Dash of pepper<br />
<br />
<ul>
<li>Put chicken breast, sweet corns, water chestnuts, fine French beans and red onion into a mixing bowl and combine well. Add in breadcrumb and cornflour to the mixture.</li>
<li>Add in egg, seasoning and oil. Stir in one direction until the batter is well distributed.</li>
<li>Heat a little oil in a non-stick pan. Drop1 tablespoonful of batter into the pan and flatten slightly with a spatula/ fork. Lower heat and cook for 2-3 minutes on each side or until golden brown. Cook the patties in batches.</li>
<li>Transfer patties to a serving plate lined with kitchen paper.</li>
</ul>
Kim of Milkybeer Handmadehttp://www.blogger.com/profile/12605153587448231559noreply@blogger.com0tag:blogger.com,1999:blog-787699192822286504.post-15378526580967204722013-11-16T12:59:00.001-08:002014-02-24T01:05:51.143-08:00Miranda's salsa<span class="null">1 can diced tomatoes</span><br />
<span class="null">1 small red onion, diced</span><br />
<span class="null">1/2 cup finely chopped fresh cilantro</span><br />
<span class="null">1 jalapeño, seeded & minced (less if you prefer!)</span><br />
<span class="null">Juice of 1 lime</span><br />
<span class="null">1/2 tsp cumin</span><br />
<span class="null">Fresh pepper</span><br />
<span class="null">Salt to taste</span><br />
<span class="null">Sriracha for the brave <span class="emoticon emoticon_wink" title=";)"></span></span>Kim of Milkybeer Handmadehttp://www.blogger.com/profile/12605153587448231559noreply@blogger.com0tag:blogger.com,1999:blog-787699192822286504.post-43940371633435241422013-08-17T01:07:00.000-07:002014-02-24T01:08:19.224-08:00Pea and Feta RisottoPea puree:<br />
1 C. frozen peas<br />
10 g butter<br />
2 T chicken stock or water<br />
<br />
<ul>
<li>Cook the peas (steam or microwave) until hot.</li>
<li>Place in a blender along with butter and stock.</li>
<li>Blend until smooth.</li>
</ul>
Risotto:<br />
2 1/2 C. chicken stock<br />
1 small leek, trimmed, sliced and washed<br />
1 C. risotto rice<br />
1/2 C. dry white wine<br />
1 C. frozen peas<br />
zest and juice of 1/2 lemon<br />
50 g traditional feta, crumbled<br />
<ul>
<li>Heat stock until almost boiling. Set aside.</li>
<li>Heat oil in large saucepan. Add sliced leek and cook over a medium heat until leek starts to soften but not brown. Add rice and stir until the grains whiten.</li>
<li>Pour in wine and allow to reduce by half. Add 2 cups of hot stock and stir. Bring to the boil. Reduce heat. Cover and simmer for 15 minutes, stirring halfway through cooking.</li>
<li>Stir in peas. Continue cooking for further 5 minutes, adding extra stock if necessary, until rice is tender. Carefully stir through prepared pea puree, lemon zest and juice and crumbled feta. Season to taste.</li>
</ul>
Kim of Milkybeer Handmadehttp://www.blogger.com/profile/12605153587448231559noreply@blogger.com0tag:blogger.com,1999:blog-787699192822286504.post-52308309058208532012013-08-16T23:59:00.001-07:002013-08-16T23:59:15.869-07:00James' Spag Bol SauceAccording to James... <br />
<br />
"Thousands....well one of my dearest chums has asked me for my Spag bol recipe. <br />
So like the genome project people I'm going to share it with all.<br />
I know, I know it's okay you don't have to tell me deep down I know. <br />
<br />
So here goes, chop up an onion or two and gently fry it in your pot,
add as garlic as much as you like, personally I like to smell like a
Frenchman from 200 yards. Crumble your mince up and season, I can't
stress how important it is to season the mince and to use good mince.<br />
<br />
So season the mince ok!<br />
<br />
While that is all mingling and the mince is slowly browning. Grate a
carrot or two, chop up a pile of mushrooms and slice up a RED capsicum
pepper, use a green one and it will ruin it for me and you. Throw it all
into the pot and give it a stir. Add one tin of chopped tomatoes and
some tomato paste/puree and some beef stock, use the good stuff here
makes all the difference. Add a sprinkle of mixed herbs. Give it all
another thorough stir, put the lid on turn the heat down to low, put the
kettle and Dr Phil on, stir every ten mins and SLOWLY simmer a for at
least one hour, two is best. <br />
<br />
If your feeling really flash you
can add a splash of red wine and or a dash or two of Worcestershire
sauce. The really important thing is to use the best ingredients you
can. <br />
<br />
Next week I'll be doing toast!"Kim of Milkybeer Handmadehttp://www.blogger.com/profile/12605153587448231559noreply@blogger.com0tag:blogger.com,1999:blog-787699192822286504.post-30044339007431472602013-08-03T23:40:00.001-07:002013-08-03T23:40:53.242-07:00Rice pudding1 L milk<br />
1/4 - 1/3 C caster sugar<br />
2 cinnamon quills<br />
1/2 C arborio rice<br />
1/2 t ground cinnamon<br />
<ul>
<li>Place the milk, sugar, and cinnamon quills in a small saucepan over low heat. Bring to a simmer, stirring to help dissolve the sugar. Remove from the heat.</li>
<li>Place the rice and one ladle-full of the warmed milk in a large saucepan over low-medium heat. Stir until all the milk is absorbed. Continue to add the milk, 3/4 C at a time until all the milk has been used up and your rice is al dente. Make sure each ladle of milk is fully absorbed before adding the next.</li>
<li>Remove the cinnamon quills, and stir one last time.</li>
<li>Serve with ground cinnamon.</li>
</ul>
Kim of Milkybeer Handmadehttp://www.blogger.com/profile/12605153587448231559noreply@blogger.com0tag:blogger.com,1999:blog-787699192822286504.post-2826979974545365752013-08-03T23:36:00.000-07:002013-08-03T23:36:04.257-07:00Scalloped potatoes300 ml thickened cream<br />
1/2 C cheddar cheese, grated<br />
1 t salt<br />
2 pinches of black pepper<br />
1/2 t ground nutmeg<br />
1 kg potatoes (desiree), peeled and sliced into .5 cm rounds<br />
<ul>
<li>Preheat oven to 180 C</li>
<li>Place the cream, cheese, salt, pepper and nutmeg in a bowl. Mix well and set aside.</li>
<li>Layer half of the potatoes evenly across teh ottom of the baking dish. Ladle over half of the cream mixture. Prepeat with the remainder of the potatoes and cream mixture.</li>
<li>Cover the baking dish with foil. Place the dish on the middle shelf of the oven and bake for 45 minutes to 1 hour, or until the potatoes are just tender.</li>
<li>Remove the foil and cook, uncovered, for a further 15 minutes or until the top is crisp and golden.</li>
</ul>
Kim of Milkybeer Handmadehttp://www.blogger.com/profile/12605153587448231559noreply@blogger.com0tag:blogger.com,1999:blog-787699192822286504.post-36503891463503380672013-08-02T22:03:00.000-07:002014-02-24T01:08:19.219-08:00Souvlaki400 g lamb or chicken, trimmed and cut into strips<br />
1/4 olive oil<br />
1/4 lemon juice<br />
1 T dried oregano<br />
3 garlic cloves, crushed<br />
1 small onion, finely chopped<br />
2 pinches black pepper<br />
1 large onion thinly sliced<br />
1/2 t salt<br />
4 pita breads<br />
1/3 cup tzatziki<br />
<ul>
<li> Place meat in a ceramic baking dish. Add 1 tablespoon of the olive oil, along with the lemon juice, oregano, garlic, finely chopped onion and pepper to the meat. Mix well using tongs. Cover the dish with plastic wrap, then refrigerate for at least 20 minutes or up to 2 hours.</li>
<li>Put another tablespoon of the olive oil in a frying pan and place over medium heat. Add the thinly sliced onion and salt and cook, stirring regularly for 10 minutes or until the onion is golden and just tender. Set aside.</li>
<li>Remove the meat from the fridge and drain any extra liquid. Saute in a hot frying pan until cooked through.</li>
<li>Serve in pitas with a dollop of tzatziki. </li>
</ul>
<br />Kim of Milkybeer Handmadehttp://www.blogger.com/profile/12605153587448231559noreply@blogger.com0tag:blogger.com,1999:blog-787699192822286504.post-59731879018784323622013-08-02T21:55:00.000-07:002013-08-02T21:55:31.632-07:00Sausage and Tomato Paella3 italian sausages <br />
2 T olive oil<br />
1 large onion, finely chopped<br />
2 garlic cloves, crushed<br />
1/2 red pepper, thinly sliced<br />
1 C arborio rice<br />
3 beef stock<br />
1 400 g. can of diced tomatoes<br />
1 t red pepper paste<br />
1 t salt<br />
<ul>
<li>Slice the sausages into 1 cm rounds and sautee in a large frying pan until no longer pink. Remove from the pan and set aside.</li>
<li>Put the olive oil the same large frying pan and place over medium heat. Add the onion, garlic and pepper. Cook, stirring occasionally with a wooden spoon for5 minutes, or until the garlic and onion are lightly golden.</li>
<li>Add the rice and cook, stirring constantly for about 5 minutes or until the rice is completely coated in oil and is a little translucent.</li>
<li>Add the stock, tomatoes, pepper paste, and salt. Cook stirring regularly over low heat for 25 minutes or until the rice is al dente. Add cooked sausage for the final 5 minutes.</li>
</ul>
Kim of Milkybeer Handmadehttp://www.blogger.com/profile/12605153587448231559noreply@blogger.com0tag:blogger.com,1999:blog-787699192822286504.post-20163914407959142013-08-02T21:46:00.001-07:002013-08-02T21:46:34.760-07:00French Onion Soup50 g butter<br />
1 kg onions, halved and thinly sliced<br />
2 thyme sprigs, leaves only<br />
2 T flour<br />
2 beef stock cubes, dissolved in 1 litre boiling water<br />
1 T brown sugar<br />
2 T dijon mustard<br />
<ul>
<li>Melt butter in a large saucepan over medium heat. Add the onion and thyme leaves. Cover with a lid and cook, stirring regularly with a wooden spoon, for 45 minutes or until the onion is soft and rich golden brown.</li>
<li>Add the flour and stir well. Cook for a further 2 minutes. Add the stock, sugar and mustard. Partially cover the pan with the lid and bring to a boil.</li>
<li>Reduce the heat to low and simmer for 30 minutes, scraping the base of the saucepan to remove any caramelized bits.</li>
<li>Serve with toasted baguette and cheese...lots and lots of cheese.</li>
</ul>
Kim of Milkybeer Handmadehttp://www.blogger.com/profile/12605153587448231559noreply@blogger.com0tag:blogger.com,1999:blog-787699192822286504.post-60473610553898880352013-07-03T00:40:00.000-07:002014-02-24T01:08:19.230-08:00Red lentil coconut soup<ul>
<li>2 cups red split lentils</li>
<li>1 onion, finely chopped</li>
<li>1 red bell pepper cut into 1/2 inch dice</li>
<li>1 fresh jalapeno or serrano chili, finely chopped, including seeds</li>
<li>1 tablespoon fresh peeled and minced ginger</li>
<li>2 garlic cloves, finely chopped</li>
<li>1 tablespoon curry powder</li>
<li>1/2 teaspoon cinnamon</li>
<li>2 teaspoons salt</li>
<li>1/3 cup tomato paste</li>
<li>7 cups water</li>
<li>1 can unsweetened light coconut milk</li>
<li>1 15-ounce can of chickpeas</li>
<li>1 tablespoon freshly squeezed lime juice</li>
<li>fresh cilantro, coconut and lime wedges for serving</li>
</ul>
<ol>
<li>Heat the tablespoon of olive oil in a dutch oven or large soup pan
and add the onions, bell pepper and jalapeno and cook for 5-7 minutes
until the vegetables have softened and start to take on some color.</li>
<li>Add
the garlic, ginger, spices and tomato paste and continue to cook for
2-3 more minutes until the mixture is toasty and fragrant.</li>
<li>Add the
water, coconut milk, lentils and chickpeas and cook uncovered for 20 to
25 minutes adding the lime juice at the end of cooking.</li>
<li>Taste and
adjust with more salt or more lime juice if desired.</li>
<li>Serve the soup
topped with a sprinkling of fresh cilantro, coconut and some extra limes on the
side.</li>
</ol>
Kim of Milkybeer Handmadehttp://www.blogger.com/profile/12605153587448231559noreply@blogger.com0tag:blogger.com,1999:blog-787699192822286504.post-35354155373385090532013-05-02T01:12:00.001-07:002013-05-02T01:12:27.256-07:00Mac & cheese<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-aRou1F7wQ-E/UYIddl3FTwI/AAAAAAAAJuk/sP-K2TE2vZs/s1600/IMG_0160.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-aRou1F7wQ-E/UYIddl3FTwI/AAAAAAAAJuk/sP-K2TE2vZs/s400/IMG_0160.JPG" width="400" /></a></div>
<br />
Caramelized onions: <br />
1 T. olive oil<br />
1 white onion, chopped into thin slices<br />
<br />
Cheese sauce:<br />
2 T. butter<br />2 1/2 T. flour<br />1/4 t. salt<br />1/8 t. pepper<br />1 C. milk<br />
1 1/4 grated cheese (white cheddar, feta, and Swiss) <br />
<br />
Pasta:<br />
Pick your favourite pasta and prepare about enough for 2-3 servings<br />
<br />
To make the caramelized onions:<br />
<ul>
<li> toss the sliced onions in the olive oil in a frying pan over low heat. Let them cook until the onions have become dark caramel in colour, being sure to stir them every couple of minutes. </li>
<li>If they start to brown, turn the heat lower and keep them moving for a bit.</li>
</ul>
To make the cheese sauce: <ul>
<li>melt butter over low heat in a heavy saucepan</li>
<li>blend in flour and seasonings.</li>
<li>cook over low heat stirring until mixture is smooth and bubbly</li>
<li>remove from heat and stir in milk</li>
<li>bring to a boil, stirring constantly</li>
<li>once the sauce is quite thick, add in the cheese and stir to incorporate</li>
</ul>
Mix the sauce and onions together and pour over prepared pasta. Enjoy. Kim of Milkybeer Handmadehttp://www.blogger.com/profile/12605153587448231559noreply@blogger.com1tag:blogger.com,1999:blog-787699192822286504.post-34959186446984207322013-02-04T10:50:00.000-08:002013-02-04T10:50:09.746-08:00Red Wine Sauce4 oz unsalted butter, divided<br />
3 fat shallots, minced<br />
2 garlic cloves minced<br />
1 plum tomato, peeled, seeded and chopped (substitute 1/2 tsp tomato paste)<br />
2 cups red wine such as pinot noir or merlot<br />
1 tbsp. balsamic vinegar and 1/2 tbsp. Hoisen sauce<br />
Kosher salt and freshly ground pepper.<br />
<br />
<ul>
<li>Put half the butter into sauce pan and heat until foamy. </li>
<li>Add the shallots and garlic and sauce briefly, just until glossy and aromatic. </li>
<li>Stir in the tomato and saute 2 minutes more. </li>
<li>Stir in the wine and raise the heat slightly, bring to a boil, and simmer briefly until reduced to about 1/2 cup, ten to fifteen minutes. </li>
<li>Stir in the vinegar and Hoisen sauce. </li>
<li>Pour the sauce through a fine mesh strainer into a clean saucepan and, over low heat whisk in the remaining butter a little bit at a time, whisking until all of the butter is incorporated into the sauce after each addition. </li>
<li>Season to taste with a little salt and pepper. Cover and keep warm.</li>
</ul>
<br />
Originally discovered over at the <a href="http://mrsbutterfingers.com/wp/?p=859">Mrs. Butterfingers blog</a>.Kim of Milkybeer Handmadehttp://www.blogger.com/profile/12605153587448231559noreply@blogger.com0tag:blogger.com,1999:blog-787699192822286504.post-58658476259029929172013-02-04T10:40:00.002-08:002013-02-04T10:40:44.937-08:00Orange Dijon Dressing75 ml vegetable oil<br />
50 ml white wine vinegar<br />
1 T dijon mustard<br />
6 T OJ concentrate (thawed)<br />
S&P to tasteKim of Milkybeer Handmadehttp://www.blogger.com/profile/12605153587448231559noreply@blogger.com0tag:blogger.com,1999:blog-787699192822286504.post-57761692948606345192013-02-04T10:33:00.004-08:002013-02-04T10:34:37.027-08:00Hazelnut Torte Filling2 T soft butter<br />
1 C icing sugar<br />
2 T hot strong coffee<br />
1 t. cocoa<br />
1/2 t vanilla<br />
<br />
<ul>
<li>Make filling</li>
<li>Spread between layers of baked <a href="http://milkybeercooks.blogspot.ca/2013/02/hazelnut-torte.html">Hazelnut Torte</a> cakes.</li>
<li>Coat outside of cake with whipped cream.</li>
</ul>
Kim of Milkybeer Handmadehttp://www.blogger.com/profile/12605153587448231559noreply@blogger.com0tag:blogger.com,1999:blog-787699192822286504.post-84907396652822456142013-02-04T10:31:00.001-08:002013-02-04T10:35:53.106-08:00Hazelnut Torte4 eggs<br />
3/4 C sugar<br />
2 T flour<br />
2 1/2 t baking powder<br />
1 C hazelnuts<br />
<br />
<ul>
<li>In blender, whirl eggs and white sugar until thoroughly mixed.</li>
<li>Add flour, baking powder and hazelnuts.</li>
<li>Blend at high speed.</li>
<li>Pour into 2 8-inch greased layer pans</li>
<li>Bake at 350 F for 20 minutes</li>
<li>Finish with <a href="http://milkybeercooks.blogspot.ca/2013/02/hazelnut-torte-filling.html">Hazelnut Torte Filling</a>.</li>
</ul>
Kim of Milkybeer Handmadehttp://www.blogger.com/profile/12605153587448231559noreply@blogger.com0tag:blogger.com,1999:blog-787699192822286504.post-31141761221416758182013-02-04T10:28:00.002-08:002013-02-04T10:37:27.182-08:00Whipped Cocoa Cream Frosting2 C heavy cream<br />
2/3 C icing sugar (gluten free)<br />
1/2 C cocoa powder<br />
1 t vanilla<br />
<br />
<ul>
<li>Whip heavy cream, icing sugar, cocoa powder and vanilla until stiff peaks form. Chill bowl for best results.</li>
<li>Perfect with <a href="http://milkybeercooks.blogspot.ca/2013/02/annies-flourless-filbert-cake.html">Annie's Flourless Filbert Cake</a></li>
</ul>
Kim of Milkybeer Handmadehttp://www.blogger.com/profile/12605153587448231559noreply@blogger.com0tag:blogger.com,1999:blog-787699192822286504.post-79833511105320771432013-02-04T10:26:00.000-08:002013-02-04T10:36:32.028-08:00Annie's Flourless Filbert Cake2 1/2 C ground filberts (hazelnuts)<br />
1 C sugar<br />
2 t baking powder<br />
6 eggs<br />
<br />
<ul>
<li>Preheat oven to 350 degrees F</li>
<li>Butter and flour (using gluten free flour) an 8-inch round cake pan.</li>
<li>Mix filberts, sugar, and baking powder.</li>
<li>Add eggs one at a time and mix well after each addition.</li>
<li>Pour into prepared pan and bake until tester inserted into centre comes out clean, about 30 minutes.</li>
<li>Let cake cool, then cut into two even layers.</li>
<li>Place one layer on cake plate. Spread with frosting. Place second layer on top. Spread top and sides of cake with <a href="http://milkybeercooks.blogspot.ca/2013/02/whipped-cocoa-cream-frosting.html">frosting</a>.</li>
</ul>
Kim of Milkybeer Handmadehttp://www.blogger.com/profile/12605153587448231559noreply@blogger.com0tag:blogger.com,1999:blog-787699192822286504.post-49842180986840572422012-05-06T18:51:00.000-07:002012-05-06T18:51:52.832-07:00Chicken Cordon Swiss<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-YaTXd8pCVGQ/T6cnOpbJz-I/AAAAAAAAI0g/SjQYFBJd8dQ/s1600/IMG_7552.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-YaTXd8pCVGQ/T6cnOpbJz-I/AAAAAAAAI0g/SjQYFBJd8dQ/s1600/IMG_7552.jpg" /></a></div>
<br />
<br />
2 chicken breasts<br />
2 slices ham (lunch meat is fine)<br />
2 small pieces of Swiss cheese (cut about the size of a piece of Lego)<br />
1/2 C flour<br />
1 egg, lightly beaten <br />
1 C Panko bread crumbs<br />
Pinch of pepper<br />
<ul>
<li>Prepare three bowls: Put the flour in the first bowl, egg in the second, and bread crumbs and seasonings in the third. Line them up in this order on your preparation surface.</li>
<li>One at a time, place each chicken breast in a resealable bag and pound to approximately 1/4 thickness. A rolling pin works wonders for this step.</li>
<li>Dredge each chicken breast in the flour bowl.</li>
<li>Lay the floured chicken breast on a cutting board and place one slice of ham on top.</li>
<li>Place the brick of Swiss cheese on top of the ham and wrap the ham around the cheese as best you can (like a little burrito with the ends tucked in. This will help contain the cheese once it melts).</li>
<li>Wrap the chicken breast around the ham and cheese. Try to tuck the ends in a little bit.</li>
<li>Carefully roll the chicken in the egg wash until completely coated.</li>
<li>Carefully roll the chicken in the bread crumbs.</li>
<li>Place the coated chicken in a hot skillet, seam side down. Heat until the bottom is golden brown. This step will help ensure your chicken stays wrapped up in a neat and tidy bundle.</li>
<li>Transfer the chicken to an oven proof pan and bake at 350 F for about 35 minutes.</li>
</ul>
<br />Kim of Milkybeer Handmadehttp://www.blogger.com/profile/12605153587448231559noreply@blogger.com0tag:blogger.com,1999:blog-787699192822286504.post-50774735482157532012012-01-04T13:39:00.000-08:002012-01-04T13:39:22.830-08:00Gingersnaps (molasses cookies)3/4 C shortening (or, we use butter)<br />
1 C brown sugar<br />
1/4 C molasses<br />
1 egg<br />
2 1/4 flour<br />
2 t. baking soda<br />
1/2 t. salt<br />
1 t. ground ginger<br />
1 t. cinnamon<br />
1/2 t. ground cloves (or, we use allspice)<br />
<ul>
<li>Cream shortening, sugar, molasses, and egg together until fluffy.</li>
<li>Sift remaining ingredients together.</li>
<li>Stir into molasses mixture.</li>
<li>Form smallish balls with hands. They should be a bit smaller than a golf ball.</li>
<li>Roll in granulated sugar and place 2 inches apart on baking sheet.</li>
<li>Bake in 375 F oven for 12 minutes.</li>
</ul>
<br />Kim of Milkybeer Handmadehttp://www.blogger.com/profile/12605153587448231559noreply@blogger.com0tag:blogger.com,1999:blog-787699192822286504.post-30496376453243429182011-09-30T12:17:00.000-07:002011-09-30T12:17:49.849-07:00Chocolate biscotti<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-OoMWPrzzj3g/ToYUg-GQR9I/AAAAAAAAHmc/DPHWhXvIynY/s1600/IMG_4964.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-OoMWPrzzj3g/ToYUg-GQR9I/AAAAAAAAHmc/DPHWhXvIynY/s320/IMG_4964.jpg" width="320" /></a></div>
<br />
1 3/4 cup flour<br />
2/3 cup cocoa powder<br />
2 tsp baking powder<br />
pinch salt<br />
1 1/4 cup sugar<br />
1 1/2 cup walnuts<br />
4 large eggs<br />
1 tsp vanilla<br />
<ul>
<li>Preheat oven to 375 F</li>
<li>Mix flour, cocoa, baking powder and salt in a bowl.</li>
<li>Stir in sugar and nuts.</li>
<li>Whisk eggs and vanilla and stir into flour mixture to form dough.</li>
<li>On a lightly floured surface, press dough together.</li>
<li>Divide in half and roll into logs the length of your baking pan.</li>
<li>Place logs on baking pan and press down slightly.</li>
<li>Bake for 30 minutes until well risen and firm.</li>
<li>Cool logs in the pan. (I skipped this step and it worked out just fine)</li>
<li>Cut into 1/2 inch thick slices with a sharp serrated knife.</li>
<li>Place cut side down on paper-lined baking sheet.</li>
<li>Bake for 20 minutes until dry and crisp.</li>
</ul>
Kim of Milkybeer Handmadehttp://www.blogger.com/profile/12605153587448231559noreply@blogger.com0