Wednesday, January 6, 2016

Home made Rice pudding (Pressure Cooker)

This recipe took me a number of tries and I am sure……a number of pounds onto my hips. I wasn't getting the consistency right. I think was an excuse to keep making the rice pudding. After all, it's mostly custard which is delicious home made…eggs, cream, vanilla essence and sugar. The smell is delightful. Yankee Candle has captured that smell along with Bath and Body fragrances. Still, it's not the same as fresh, home made custard. 

My husband has German roots and it was the start of the Advent season into Christmas. So, I took out my Emeril Pressure cooker and off I went, trying to get my rice pudding recipe just right. Alas, just in time for my cousin's Christmas party, it came out perfectly! I even got a, "thumbs up" from cousin Sue who is a bit picky with a discriminating palette. I am super happy. 






Ingredients
2 eggs
2 tablespoons of butter or margarine
1/2 tsp salt
1 tablespoon of Vanilla Essence
Cinnamon
1/2 to 3/4 cup sugar -or somewhere in the middle of that
3/4 cup of Arborio rice (usually used to make Risotto)
3 cups of water
1 cup of light cream/additional 1/2 cup of light cream for custard mix
1/2 cup Evaporated milk

Turn the Pressure Cooker on sauté and melt 2 tablespoons of butter or margarine into the cooker. Add rice and stir to coat the rice. Then add 3 cups of water and 1 cup of light cream along with the salt and sugar. 
Put the pressure cooker on High for 10 minutes. 

While the pressure cooker is on, pour the evaporated milk and light cream into a sauce pan. Do not heat until you add the 2 eggs. (If you heat first and then add the eggs, they will instantly turn into scrambled eggs). Stir and add Vanilla essence. Enjoy the smell and the thickening mixture which is essentially, custard. 

When the rice in the pressure cooker is done, let the steam out and stir. Then add the custard in the saucepan to the rice mixture but make sure to TEMPER the custard as it will turn into solid egg as well. Put the pressure cooker back on sauté and add some of the rice mixture to the custard mixture to temper, mix and add to rice mixture. Do this a few times to prevent custard from turning into egg. 

When the custard mixture has been entirely mixed with the rice mixture with the pressure cooker on sauté, use a big spoon to mix the pudding slowly. Let the pudding pucker and bubble under the heat and keep stirring for at least 5-10 minutes. The custard will thicken as will the starch from the rice to thicken the texture of the pudding. You may want to add raisons if you like. Cut back a bit on sugar if you do so. Keep stirring. The pudding will look a bit runny but pour into a container and set aside to cool. Make sure to sprinkle some cinnamon on top of the mixture before it cools since it will develop a thin film.

Cover and place in the refrigerator so you can enjoy later. You can adjust the sugar the next time and stir longer to make sure the pudding is thick enough and not runny. Use less cream if your stomach gets upset from the richness from the fat and substitute with evaporated and/or regular milk.

Enjoy the smell and taste of fresh custard and rice pudding. 

Saturday, December 5, 2015

IHOP Pumpkin Pancakes

by Copycat recipes

These pancakes are amazing. Every Fall season my husband and I enjoy the pumpkin pancakes. Finally, I found this recipe and made them myself. The only thing I would change about the recipe below is adding a touch more sugar. 

You can buy Pumpkin Pie Spice in the store but it is easy enough to create. Just mix some cinnamon, nutmeg, Allspice, Ginger and clove together. I'd stay heavy on the Cinnamon and not too much nutmeg, ginger or clove. 


Ingredients

  • 1 1/4 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/8 cup vegetable oil
  • 1 egg ( slightly beaten )
  • 1 1/2 cups buttermilk ( 1/8 - 1/4 cup more if needed to keep batter thinner )
  • 1/3 cup pureed pumpkin (pumpkin from a can will work)
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla

Instructions

In a medium sized bowl add flour, baking powder, sugar, salt and baking soda, whisk together with a fork to blend all of the dry ingredients. Add vegetable oil, slightly beaten egg, 1 and 1/2 cups of buttermilk and stir until mixture is just well blended. Add pumpkin, vanilla, and pumpkin pie spice and stir until you have a uniform mixture.
Heat a frying pan to a medium heat or use a griddle and heat to 350 degrees. Oil the cooking area slightly with vegetable oil, and then pour batter onto surface. I find about 1/2 cup of batter creates a pancake that is easy to handle. Flip your pancake over when you see the edges of the pancake become dry and small bubbles from on the uncooked side. After pancakes are flipped cook for another minute or two.
Turning pancakes is made much easier if you spray your pancake turner with a non stick spray.

This recipe makes about nine 4" - 5" pancakes. Serve warm with your favorite syrup.
When the edges become more solidified and the pancake top is bubbling, this is the time to flip the pancake over before it burns on the bottom. 

Saturday, May 24, 2014

Easy Patriotic Light Summer Cake with Berries and Cream

The thing about Memorial Day and July fourth, here in the States, is that it's usually warm outside yet we like to have treats with our hamburgers and hot dogs. Sometimes those, "treats" can be too heavy for a warm, summer day. Often people make something "light" to serve their guests.
Here's a simple, fun patriotic cake that is light and delicious yet playful with it's flag like colors, great for any occasion but even more relevant for those patriotic holidays!

You will need:
-a Bundt pan with a hole in the center to hold fruit
-White cake mix (It's usually white)
- (2) packages of Jello mix. One red as in Strawberry and one Blue.
-Cool Whip
-red and blue berries. I am going to use cut up strawberries and blueberries.

Step 1. Baking the cake 
Simply follow the directions for the cake mix. Make sure to bake in a Bundt pan or anything with a circle in the middle to put the fresh fruit in later.

Step 2. Let the cake cool


Step 3. Make and pour the jello
  • Follow the directions for the red berry and blue berry Jello mix. Let the liquid cool a bit but don't let it form as jello. 
  • Use a THIN instrument to poke holes in the cake. Start from one end and poke a hole, another one an inch away in the direction from the Bundt cake hole towards the edge. 
  • Take a spoon and poor some red liquid jello into the holes that are in a row to keep the color consistent.
  • Then do the same for the blue liquid jello next to the red, creating a second row and so on until you've gone in a complete circle around the cake
  • *Don't over pour.

Step 4. Put the plain cake with the jello inside of it, into the refrigerator so the jello solidifies

Step 5. Wash and cut up fruit (if you're using strawberries you can cut it) or if raspberries, you can leave it whole with the blueberries. Fruit should be red and blue. 

Step 6. Final preparations to cake and then serve
  • When the cake has been in the refrigerator long enough and you're ready to serve, put the fruit in the center of the cake
  • Spread the Cool Whip on the cake as desired. You can add more fruit on the top if you wish. 
  • Keep cool before and after serving. 
Enjoy!!!








Sunday, January 5, 2014

Easy Scone Recipe


Easy Scone Recipe by By Danilo Alfaro


This recipe for scones is really easy to make and the scones are light, flaky and buttery. It's a basic recipe made with dried currants, which is simple and classic. But there are endless variations.

One key thing with making scones is that it's important to work the dough as little as possible, otherwise theglutens in the flour will overdevelop and the resulting scones will be too hard.
Another very common baking mistake is using old baking powder, and then wondering why your scones or cake or whatever didn't rise. This happens all the time, and it's unfortunate because it's such an easy problem to avoid.
If the baking powder in your pantry is more than six months old, replace it. And if you can't remember how old it is, replace it. Baking powder loses its potency quickly, and your scones won't rise properly if it's too old. Fortunately, a fresh container of baking powder is really inexpensive.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

  • 2 cups all-purpose flour (260 grams)
  • 1 Tbsp baking powder
  • 2 Tbsp granulated sugar
  • ½ tsp salt (table salt, not Kosher)
  • 4 Tbsp butter (½ stick)
  • 3 eggs
  • ½ cup heavy cream, plus more as needed
  • ½ cup dried currants

Preparation:

  1. Preheat oven to 400°F.
     
  2. Prepare your baking sheet pan by greasing it with butter or shortening or lining it with parchment paper. Or use a silicone baking mat, which is my favorite technique.
     
  3. Beat one of the eggs along with a tablespoon of water in a small bowl and set aside.

  4. In a large mixing bowl, combine the flour, baking powder, sugar and salt.

  5. Cut in the butter until the mixture resembles large crumbs.

  6. In a separate bowl, beat the remaining two eggs and stir in the cream. Then stir the egg-cream mixture into the dry ingredients. Stir in the currants.

  7. Turn the dough out onto a floured board and press it together into a single lump. If it doesn't hold together yet, add more cream, a tablespoon at a time, until it does. Don't overwork the dough, though.

  8. Roll the dough out to a thickness of 1 inch. Cut into rounds with a round or fluted pastry cutter. Or you could cut the dough into triangular wedges, which will reduce the amount of scraps you end up with.
     
  9. Arrange the scones on your prepared baking sheet. Brush the tops of the scones with the egg white, and transfer the pan to the oven. Bake 15 minutes or until golden.
Makes 8-12 scones, depending on how big you cut them.

Friday, December 20, 2013

Candy Cane Cookies Revisited


Tis’ the season for baking cookies. Unlike my sister and mother, I don’t have time or patience for all the SUPER "home made" cookies that take days of preparation. (I mean, you REALLY have to see them go at it! :) I usually make the same two batches of cookies every year-Candy Cane butter cookies and Gingerbread cookies. I don't want to make a chore out of it so I put on the Christmas music in the background and my husband assists as elf. I find him especially cute during these times and it's a fun evening away from the TV for a change!!

I love these candy cane cookies the most and have made them since I was a kid in the late 1970’s. I remember the book my mom found the recipe in. She still has it today only it’s falling apart, pages hanging off the spiral binding. This recipe has brought us endless joy in making these festive, tasty, butter-sugar cookies every year. There’s nothing like the mix of salt and sugar that a butter cookie creates. I think that's why chocolate with peanut butter is another favorite of mine. 

I am truly in heaven when I eat these cookies and they’re not that difficult to make. Kids enjoy it too. It reminds them of Play Doh with the red colored balls and there’s always some peppermint candy that makes it’s way into everyone’s mouth along with some cookie dough! My mother always said, "don't eat too much raw dough or it will send you running to the bathroom." It never did but perhaps I was afraid to eat TOO much of it due to her warnings!

Anyhow, this is a fun recipe and makes for delicious, festive cookies. I am happy to share them with you. Enjoy!

Ingredients
½ cup sugar
1 cup butter = 2 sticks
2 ½ cups flour
1 tsp salt
1 egg
1 ½ tsp almond extract
1 tsp vanilla essence
Red food coloring
Pepperment candies crushed (or use peppermint extract)
Bake for 9 minutes at 375 degrees F

Directions
Combine sugar and butter. Mix well. Sift flour and add to the sugar-butter mix. Then add the next four ingredients.

Ground up peppermint candy (or use peppermint extract) and add to dough. I used my Cuisinart Infusion blender which comes with a mini food processor/chopper. The mini food processor made peppermint powder out of the hard candies in seconds! For the dough, I used my KitchenAid Stand Mixer with the dough hook giving it a perfect texture, saving my arm from the hardy stirring. 
When the dough becomes cohesive and tight, divide into two balls. Put aside cookie dough for the white part of the cookie. Then add red food coloring to the other batch and blend until dough is red. Refrigerate both balls of dough for a few hours.

After refrigeration, find a prep area for the two balls of dough. Pinch a piece of the white dough and roll into a ball. Do the same with the red dough making both balls the same size. Use the table or counter to roll out both colored balls into 4 or 5 inch strips and twist both red and white strips together. Give the twisted strips one last roll on a flat surface so both pieces become one and add to cookie tray, curving the top part of the candy cane into a hook. 
Sprinkle Confectioner’s sugar on top of the cookies and bake for 9 minutes at 375 degrees F

The Story Behind The Candy Cane
By Ace Collins Stories Behind The Great Traditions Of Christmas

There are probably as many legends centered on the candy cane as any other Christmas tradition. Many of the tales that are known today about this familiar hook-shaped peppermint stick are probably as much fable as fact. Nevertheless, in the last seventy-five years, the symbolism of the candy cane, born of legend and now brought to life by a unique striping design, has made it one of the best teaching tools found during the holiday season.
Hard candy has been around almost as long as people have been yearning for sweets. For over a thousand years hard candy has been used to reward children who were good. Yet the multi-colored candy that is seen on store selves today did not exist until the last one hundred years. Because of the time it took to add additional colors by hand, in the past hard candy was usually found in a single color.
When children began to receive special treats on St. Nicholas Day in the fourth century, hard candy was probably one of the first things enjoyed. Yet because the ingredients for this candy were not easy to obtain, and most peasants did not have enough money to purchase these treats often, the sweet was probably a rare delicacy in most households. This rarity and the popularity of the treat means that the first Christian legend associated with the candy cane is probably based on actual events.
Church history records that in 1670, the choirmaster at Germany’s Cologne Cathedral was faced with a problem that still challenges parents, teachers, and choir directors. In ancient Cologne, as well as in thousands of churches today, the children in the choir often grew restless and noisy during especially long services. Most authority figures of the time would have handled this situation through punishment, usually a switch. Yet the choirmaster, who had seen this tactic used time and again, knew that the punitive practice only worked for short periods of time. Soon the painful lesson had been forgotten and the children where again fidgeting and whispering to one another.
The choirmaster came up with a sweetly brilliant plan. He sought out a local candy maker. After looking over the treats in his shop, the music leader paused in front of some white sweet sticks. He knew that children liked this treat, and better yet, it took them a long time to consume the sticks. So this candy seemed perfect for what he needed — a way to keep the children quiet when they were not singing. Yet the choirmaster wondered if the priests and parents would allow him to give the children in his choir candy to eat during a church service. The congregation and clergy would get upset if the children were not quiet, but they would probably also be offended if the kids were eating candy in the sanctuary.
Then inspiration struck! The choirmaster asked the candy maker if he could bend the sticks and make a crook at the top of each one. When the confectioner assured the director that he could, a plan was hatched. The candy would not be just a treat, but it would be a teaching tool. The choirmaster decided that the candy’s pure white color would represent the sinless life of Christ. The crook would serve as a way for the children to remember the story of the shepherds who came to visit the baby Jesus. The shepherds carried staffs or canes, and with the hook at the top of the stick the candy now looked like a cane.
Right before the service the music leader gathered his flock around him and told them the symbolic story of the white candy stick. The congregation and the priests also were enamored with the choirmaster’s inventive tale and believed the use of biblical truths in the lesson to be indeed inspired. But the ultimate compliment for the choirmaster came when his choir was so busy enjoying their long lasting treats that they didn’t disturb the Christmas Eve service at all. Thus began the simple candy cane’s association with the Christian faith.
Within a hundred years, white candy canes were being placed on Christmas trees in Germany. Some may have known the story the choirmaster told his charges in Cologne, but it was more likely that most of those who hung these treats on the tree did so because the hook made it easy to use. The bottom line was that children could not wait for the time to take the tree down, usually on January 6th, the day of Epiphany, so that they could finally eat the decorations.
Another persistent legend surrounding the candy cane is tied to Oliver Cromwell’s rule in England, a time when Christmas celebrations were banned by the Puritan leader. During this short historical period, it is said that a dedicated Christian confectioner created a candy cane as a way for Christians to recognize each other on the street. The candy was supposed to be a type of code or signal, like a secret handshake. These canes, decorated by three tiny red stripes (which represented the Father, Son, and Holy Spirit), and another bold thick red stripe that demonstrated the redemptive power of Christ’s blood, were given out to those who professed Christ as their savior.
Could this have been true? Possibly, but as the striping would have had to have been accomplished by hand and would have taken a long time, it is doubtful that the candy maker could have distributed very many of the canes. Thus the symbolic practice would have been observed in only a small part of England, possibly one community or village. Also, though Christmas was officially banned, corporate worship was not, so the need for a symbol of this type would have seemed unnecessary.
More than likely, if the candy maker legend is true, it probably happened not during Cromwell’s reign, but rather when all religions but the Church of England were officially banned. The candy maker could have been a member of an outlawed Protestant faith or the Catholic Church and was using the cane as a teaching tool. So, though largely unsubstantiated, there probably is some truth in this story and the legend survives to this day.
Europeans must have brought the candy cane with them to the United States before the revolution of 1776. Yet the treat’s identification with Christmas didn’t take root until Americans began to celebrate Christmas with presents, trees, and family gatherings two decades before the Civil War. It is said that a German-Swedish immigrant, August Imgard, was the first in the United States to use candy canes as ornaments. In 1847, he placed them on the fir tree he had brought into his Wooster, Ohio home for a holiday decoration. The idea quickly caught on. There are many American Christmas illustrations from the second half of the nineteenth century that show the cane as a part of holiday festivities, but in each case the candy is solid white.
By the turn of the century, the candy cane was incredibly popular during all times of the year, but it was not until the 1920s that it took on it current look. Bob McCormick, who ran a small confectionery in Albany, Georgia, found a way to hand-twist colors into the candy canes. Soon the process was used by others. An Indiana candy maker, whose brother was a priest, knew the old story of the red and white candy cane being used as a way to identify Christians in England. The Christian candy maker created canes that reflected this legend, as well as his own belief. Each of this man’s festive sticks was made with the symbolism of the trinity and the redeeming blood, the hook for the shepherd’s staff, and the white for the purity of Christ. It is even said that in this case, the hook was really the upside-down letter “J,” standing for Jesus. So while the spiritual meaning of the original colored candy cane might well have been a legend in England, within the past century the legendary symbolism has become a reality in the United States and throughout much of the world.
There can be little doubt that hard candy has been associated with the holiday season as long as children have looked forward to seeing St. Nicholas or Christians have repeated the story of Jesus’ birth. Yet the candy cane that probably first appeared at a church service in the Middle Ages, used then as a tool to both teach and appease children, has become one of the sweetest reminders of the real reason for the Christmas season and one of the few holiday traditions that portrays the meaning of why Jesus was born.

Friday, August 30, 2013

Pasta with Spinach and Pink Sauce



Another semi quick, somewhat healthy meal for us working mom's, wives or whoever is in charge of making dinner on a daily basis for the fam!!

NOTE:If you have these ingredients on hand, you can whip up something quick. For a gourmet dish, substitute with other ingredients but that will take longer and be unhealthier.

Ingredients:
-Bird's Eye Chopped Spinach
-Penne 
-Prego Spaghetti Sauce
-Bacon Bits
-garlic
-Grated Parmesan Cheese
-Fat free half n half and/or fat free sour cream

1. Boil pasta until al dente
2. Microwave the spinach for 2 minutes on high
3. In a sauce pan, saute some minced garlic in olive oil. Then add the spinach and stir. When done, put the spinach in a separate dish and leave some of the garlic and spinach in the sauce pan.
4. Pour the spaghetti sauce into the sauce pan that has the garlic spinach. Then add fat free milk or half n half to make the pink sauce. 
NOTE: Slowly stir the ingredients as you add into the sauce.
5. Add grounded bacon bits (Prosciutto would be the best) and the Parmesan cheese into the sauce. Add some fat free sour cream if you wish if the sauce needs to be more pink and creamy. It's the fatty cream that makes the dish but we are trying to avoid fat. Not sure what is in the fat free stuff to keep it creamy. 
6. In the meantime, after the water is poured out of the pasta, add the spinach and mix into the pasta. 
7. In a dish, add the sauce to the pasta and enjoy. 
Warning: don't add salt as the bacon and Parmesan can make it very salty

Wednesday, August 28, 2013

West Indian Fish Broth

 It's been a long time since I've put up any new recipes. I've been busier these days which calls for quicker meals and the challenge is to keep it healthy. So, I am going to ATTEMPT to post some simple yet healthy dishes and with the help of others, maybe we can share recipes. 
Let's come together and make it easier on us wives, mothers and other full time employed, family meal suppliers. Just think, if it's quick and healthy, we don't have to feel guilty about taking any unhealthy short cuts!!!!

This is a simple soup/broth made in the West Indies aka "the Caribbean" which is delicious and it doesn't take long to make. Arm yourself with the ingredients below: We can add to it later. 

Ingredients
-fish (I use fillets that I buy in a bundle from Costco)
-onion
-curry seasoning (or Sazon as I find most Americans haven't developed a palette for this spice)
-Thyme
-salt
-water

Misc. 
-boiled pototoes
-spinach
-cooked plantain

For the dumplings:
-flour
-Salt
-water

Easiest Instructions:
Saute a sliced onion in the soup pot that you will be using. It's easier this way and it eliminates using an extra pot. Saute in olive oil but don't over cook as it will be boiling in water for approx. 10 minutes. 
Add seasoned fish using curry (or Sazon), salt and thyme. 
Then addd water to make a proper amount of soup as per your ingredients and servings needed.  
Cook for 10 minutes. 
Note: I tend NOT to use measurements.  Just add what you think works well with the servings needed and the amount of food in the pot. Make sure to do a, "taste test and adjust" as you go. Remember NOT to double dip!!

For the dumplings, I used one cup of flour and added some water and salt. Then I kneaded it using my KitchenAide mixer until it becomes a ball of dough. Then pinch off some dough and roll it between your palms until it becomes a finger like shape. 

Drop into the boiling broth with the fish and onions and cook for 10 minutes.


If you wish to jazz it up, consider adding spinach, plantain, chives, potatoes and more! If you add potatoes, you will have to pre-boil them.  If you're considering another starch, keep it West Indian by adding or swapping the potatoes for dumplings. Add spinach. West Indians sometimes use Callaloo, the leaves of the Dasheen potato, which is similar to spinach. Add cooked plantain or chives. Remember our goal is to keep it healthy and tasty, Naturally, the more ingredients added that require prep work, the longer it will take. 



Let's repeat the steps:
1. Saute onions in the soup pot with some olive oil
2. Season your fish with your choice of curry or Sazon. Then add thyme and salt. 
3. Add fish to the pot with the onions and add enough water to make the soup. Important, taste to add more salt or seasoning. 
4. For the dumplings, mix flour, salt and water into dough by any means of kneading. Pinch off pieces, roll into dumplings and drop into soup. 
5. Boil for approximately 10 minutes. Make sure the potatoes are sufficiently boiled ahead of time. 

Voila or should I say, "dis fish broth is damn good, mon".  Eat any time of the year. It's a summery meal but makes for a darned good hot soup during the winter.