Friday, February 18, 2011

Caramel Flan

My mom and dad make an amazing flan. I can't ever order it at restaurants because it just isn't as creamy as theirs!

1 ½ cup sugar
2 T. water
6 eggs
2 tall cans of evaporated milk
2 tsp. vanilla

Combine sugar and water in a small saucepan. Cook over medium heat, stirring constantly until sugar dissolves; continue cooking until syrup turns golden brown. Pour into 8 cup ring mold. Quickly tip and turn mold to coat bottom and sides with syrup. Syrup with harden quickly. Beat eggs slightly in a medium size bowl; beat in ¾ cup sugar, evaporated milk and vanilla. Strain into prepared mold. Set mold in a baking pan, place on oven shelf. Pour boiling water into pan to a depth of about 1 inch. Bake at 359* for 1 hour or until custard is set. Remove at once from pan of water. Cool, then chill at least 3 hours


You know how there is always one lady at church that is a fabulous cook?! This recipe is from "the lady" at church while I was growing up. I think I may have made this enough to have finally gotten it right...gotta find the temperature that works on your own termometer!

1 cup butter
1 cup light corn syrup
1 lb. brown sugar (2 ¼ cup)
Dash of salt
1 can sweet and condensed milk
1 tsp. vanilla

*melt butter in saucepan. Add brown sugar and salt. Stir in corn syrup. Mix well. Gradually add milk, stirring constantly. Cook and stir over medium heat until candy reaches firm ball stage, about 12-15 minutes. Remove from heat; stir in vanilla
*Pour into buttered jelly roll pan. Cool and cut into squares. Wrap individual pieces in plastic wrap
*When caramel is cooked, you can stir in pecans or walnuts. Can also make into turtles.

My thermometer reads 238* when ready!

Pancakes, Pancakes, Pancakes

Three of my favorite pancake recipes!

German Pancakes
6 T. butter
¼ tsp. salt
1 cup flour
6 eggs
1 tsp. sugar
1 cup milk
½ tsp. vanilla

Preheat oven to 400*. In preheating oven, melt butter in 9X13 baking pan, checking frequently to avoid scorching. In blender , combine eggs, milk, sugar and vanilla. Blend lightly to mix. Add flour. Mix well in blender. Pour into baking pan containing melted butter. Bake 20-25 minutes until puffy and golden brown. Sprinkle with powdered sugar. Serve immediately.

I Hop Pancakes
1 ¼ cup flour
1 egg
1 ¼ cup buttermilk
¼ cup sugar
1 heaping tsp. baking powder
1 tsp baking soda
¼ cup oil

Mix well and make your pancakes!

Swedish Pancakes
3 eggs
1 ¼ cup milk
¾ cup flour
1 T. Sugar
½ tsp. salt

Mix well and make your pancakes!

Sarah's chocolate chip cookies

My friend Sarah makes these every Sunday afternoon! I think she might have gotten the recipe right off the package of chocolate chips...but man are they good. I always cool my cookies on foil instead of on a cookie sheet. This makes for a much softer cookie!

2 ¼ cup flour
1 tsp. baking soda
1 tsp. salt
1 cup butter softened
¾ cup sugar
¾ cup packed brown sugar
1 tsp. vanilla
2 large eggs
2 cups chocolate chips

Preheat oven to 375* Combine flour, baking soda and salt. In another bowl beat butter, sugars and vanilla until creamy. Add eggs, beat well. Gradually add flour mixture. Stir in chips.

Bake 9-11 minutes

Mom's Ranger Cookies

This cookie dough is my very favorite to eat make sure you don't cook it all!

1 Cup Shortening
1 Cup white sugar
2/3 Cup brown sugar
2 eggs

2 cups flour
½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt

Combine two mixtures and add:
2 tsp. vanilla
2 cups quick oats
2 cups cornflakes

Bake cookies 350* for 8-10 minutes

Tuesday, January 26, 2010

mrs. fields brownies

The next few recipes I got on

Yields: 16 brownies, 2 inches square

6 ounces unsweetened baking chocolate
1 cup salted butter, softened
4 large eggs
2 cups white sugar
1 tablespoon pure vanilla extract
1/2 cup all-purpose flour
1 cup (6 ounces) semisweet chocolate chips, or 1 cup chopped walnuts
Preheat oven to 300 degrees F. Grease 8-by-8-inch baking pan. Combine unsweetened baking chocolate and butter in a medium saucepan. Melt over medium-low heat and stir until smooth. In a large bowl, using an electric mixer on medium speed, beat eggs until light yellow in color, about 5 minutes. Add sugar and blend on low until thoroughly combined. Add vanilla and melted chocolate to the egg and sugar mixture. Blend on low speed until smooth. Add the flour and mix thoroughly. Pour batter into greased pan. Smooth surface with a spatula and sprinkle uniformly with chocolate chips or walnuts. Bake on the center rack of oven for 45 to 55 minutes. The batter should be set and a toothpick inserted in center should come out clean. Do not overbake. Cool to room temperature. Cover and refrigerate for at least 1 hour. Cut and serve chilled.

Grand Floridian resort cream of mushroom soup

Grand Floridian Resort Cream of Mushroom Soup

Yield: 9 (6-ounce) servings.

2 tablespoons butter
1⁄2 of a medium onion, diced
3 celery ribs, diced
1 garlic clove, minced
4 tablespoons flour
1 tablespoon dry white wine
4 1⁄2 cups chicken stock
2⁄3 cup whole milk
1 bay leaf
8 ounces mushrooms, sliced
2⁄3 heavy cream
1 teaspoon salt
1⁄4 teaspoon white pepper

Melt butter in 2-quart sauce pot. Add onion, celery, garlic; sweat until translucent, stirring occasionally.

Add flour to pan when butter pools from the vegetables. Stir until incorporated. Cook slowly for 5-8 minutes to develop the thickening power of the flour.

Whisk in the dry white wine, chicken stock, whole milk and bay leaf to the contents of the pan. Stir until soup simmers and thickens slightly,

Add mushrooms to the soup; allow to simmer for 20 minutes to develop soups flavor. Remove the bay leaf. Finish with heavy cream and season to taste with salt and pepper. Serve hot.