November 19, 2008
Pumpkin Roll from @WilmaDelgado
Grease a jelly pan, line with waxed paper, grease again..Mix batter in
1 tsp baking soda
1 cup sugar
1/2 tsp cinnamon
2/3 cup pumpkin
3/4 cup all purpose flour
Spread onto pan. Sprinkle with chopped nuts, if desired. Bake for 15 minutes in a preheated oven at 350. Turn onto flat towel which has been sprinkled with powdered sugar,as soon as removed from oven. Roll up
lengthwise as tightly as possible, including towel and waxed paper. Let cool.
2 tbsp butter
3/4 tsp vanilla
8 oz cream cheese
1 cup of confectioners sugar
Mix ingredients of filling together. Unroll cake and spread filling evenly on cake. Re-roll and refrigerate until ready to serve.
November 18, 2008
Cinnamon Rolls from @WilmaDelgado
1 pkg. Rapid Rise Yeast
1/4 warm water
4 cups sifted flour (bread flour is best)
1 tsp. salt
1/4 cup sugar
1 cup butter, cut into small pieces
2 eggs, beaten
1 cup milk, scalded and cooled to luke warm
1 cup sugar
2-3 tbls cinnamon
butter for melting
2 cups powdered sugar
2 tbsp milk
1 tsp vanilla
Dissolve yeast in warm water.
Combine flour, salt, and sugar. Cut in butter.
Combine eggs, milk and yeast. Add to flour mixture.
Cover tightly and refrigerate overnight. ( I have skipped this step and it still is ok-couple hours is usually ok)
When ready to use, refrigerate unused portions.
On floured surface, roll 1/2 the dough into a 8X12 rectangle.
Combine sugar and cinnamon for filling.
Melt butter for filling.
Spread melted butter over the dough and then sprinkle with cinnamon/sugar mixture.
Roll the dough up and slice dough into 1 inch slices.
Place cut side up onto a greased baking sheet.
Cover and let rise for about an hour.
Brush with more melted butter and bake @ 400* for 12-15 minutes or until golden brown.
Stir together ingredients for the glaze and drizzle on warm rolls.
You can make these as big or as small as you want.
November 17, 2008
Garlic Scallops and Shrimp from @WilmaDelgado
1 tsp Olive oil
2 tbl Slivered garlic
1/2 tsp Crushed red pepper flakes
1/2 lb Lg shrimp, peeled, deveined
1/2 lb Bay scallops
1/2 tsp Paprika
4 tb Chicken broth
1 t Fresh lime juice
1/2 c Finely chopped fresh Italian parsley
Salt and pepper
In a large heavy skillet, heat the oil over medium heat. Add the garlic and saute until it begins to brown. Remove the garlic with a slotted spoon and set aside.
Add the pepper flakes to the skillet and increase the heat to medium high.
Add the garlic, shrimp, scallops, and paprika. Saute for 1-2 minutes, stirring constantly.
Add the chicken broth and cook for 1 minute. Remove the shrimp and scallops with a slotted spoon, place on a platter; set aside and keep warm. Add the lime juice, parsley, and salt and pepper to taste to the pan and just heat through.
Pour the sauce over the shrimp and scallops and serve immediately.
November 16, 2008
Baked French Toast Casserole by @WilmaDelgado
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Praline Topping, recipe follows
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well.
November 15, 2008
Date Loaf from @WilmaDelgado
1 cup dates. Cut in half with 1 tsp baking soda over dates
1 Cup boiling water. Pour over dates and let cool. Stir often.
½ cup white sugar
½ cup dark brown sugar
1 beaten egg
1 pinch of salt
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 cup nuts
Mix dates and water with dry ingredients.
Pour into loaf pan lined with waxed paper. Cook at 325 degrees for 50 to 60 minutes, until toothpick comes out dry. After removing from oven, remove from loaf pan and remove waxed paper
November 14, 2008
Pecan Tarts from @WilmaDelgado
INGREDIENTS for Pecan Tarts:
1-1/2 cups packed brown sugar
2 Tablespoons melted butter
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 cup chopped pecans
Cream Cheese Pastry
INGREDIENTS for Cream Cheese Pastry:
2 cups flour
1 cup butter, softened
6 ounces cream cheese, softened
TO PREPARE Pecan Tarts:
Beat the eggs in a bowl. Add the brown sugar, melted butter, vanilla and salt and blend well. Stir in the pecans. Fill each Cream Cheese Pastry 1/2 full.
Bake at 350 degrees for 30 minutes.
TO PREPARE Cream Cheese Pastry:
Place the flour in a bowl. Cut in the softened butter and cream cheese until crumbly. Press 1 Tablespoon of the dough into each of 48 miniature muffin cups.
YIELDS: 48 tarts
November 13, 2008
Chicken Andouille Pontalba from @WilmaDelgado
¼ Lbs Margarine
2 Lbs Boneless Chicken (½ “ dice)
2 Lbs Andouille Sausage (½ “ dice)
2 Red Onions (½” dice)
1 Stalk Celery (1/2” dice)
2 Carrots (1/4” dice)
4 Lbs Potatoes, Fried (1/2” dice)
¼ Cup Diced Garlic
½ Cup Flour
2 Bunches Green Onion Chopped
1 Tbs Paprika
¼ tsp ea. Thyme, Basil and Sage
2 Cups Water
Salt & Pepper to taste
Sauté’ Chicken, Sausage, Onion & Celery on high heat for 10 minutes.
Add Flour and stir for 2 minutes.
Add Water and stir for 10 minutes
Add remaining ingredients, reduce heat, and bring to a simmer
Once it simmers, cook for 12 minutes, STIRRING Constantly
November 12, 2008
Seafood Gumbo by @WilmaDelgado
3/4 cup vegetable oil
3/4 cup all-purpose flour
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
1 tablespoon salt
1 teaspoon cayenne
5 bay leaves
8 cups water or shrimp stock
6 gumbo crabs, broken in half
1 pound medium shrimp, peeled and deveined
1 pound lump crabmeat, picked over for shells and cartilage
2 dozen oysters, shucked with their liquor
1/4 cup chopped green onions
1/4 cup chopped parsley
Combine the oil and flour in a large cast-iron pot over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, bell peppers, celery, salt, cayenne and bay leaves. Cook, stirring occasionally, for about 10 minutes, or until very soft. Add the water or shrimp stock and stir to blend. Add the crabs and simmer, uncovered, stirring occasionally, for 1 1/2 hours. Add the shrimp and crabmeat and cook for 15 minutes. Add the oysters, green onions and parsley and cook for 2 to 3 minutes, or until the edges of the oysters curl. Remove from heat. Remove the bay leaves. Serve with file powder passed at the table. Serves 6.
November 10, 2008
Bean Soup from @mitchypoo
1 lb. navy or white beans
2-3 lbs. of country style spare ribs
1 Tbsp. extra virgin olive oil
32 oz. chicken stock
12 whole peppercorns
1 bay leaf
1 medium onion, chopped
2-3 potatoes, cubed
Rinse beans and pick out stones or undesirable beans. Soak overnight in water. Beans do not have to be soaked overnight, it is OK to rinse and pick thru and use right away. If you do soak, discard soaking water.
Put beans in stock or soup pot and add chicken broth. Add onion, peppercorn and bay leaf.
In separate dutch oven or large pan, add olive oil and heat over medium high heat. Season spare ribs with salt and pepper and then brown on all sides.
Add spare ribs to soup pot and cover with enough water to cover 1-2 inches over beans and meat.
Bring to a simmer over high heat, covered and then turn down to low and simmer for 1.5 to 2 hours until beans are tender. Do not add salt to taste until now, after the beans are tender, or else the bean skins will be tough.
Peel and cube the potatoes and add, simmering for about 30 minutes or until potatoes are tender. Discard bay leaf.
November 9, 2008
Macaroni and Cheese from @WilmaDelgado
1 (8 oz) package penne pasta
1 tbsp butter
1 tbsp flour
1 1/2 cups milk
1/2 cup half and half
1/2 cup (4oz) shredded white cheddar cheese
1/4 cup grated Parmesan cheese
1 cup (8 oz) shredded Gruyere cheese, divided*
1 tsp salt
1/4 tsp pepper
Pinch of ground nutmeg
1. Preheat oven to 350. Prepare pasta according to package directions.
2. Meanwhile, melt butter in a medium saucepan over medium heat. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk and half and half; cook, whisking constantly, 3 to 5 minutes or until thickened. Stir in cheddar cheese, parmesan, 1/2 gruyere cheese, and next 3 ingredients until smooth.
3. Stir together pasta and cheese mixture, and pour into a lightly greased baking dish. Top with remaining 1/2 cup Gruyere cheese.
4. Bake at 350 for 15 minutes or until golden and bubbly. * Swiss cheese may be substituted. Note: To make ahead, proceed with recipe as directed through Step 3. (Do not top with remaining Gruyere cheese)
Cover and chill up to 8 hours. Let stand at room temperature 30 minutes. Bake at 350 for 20 to 25 minutes or until bubbly. Increase oven temperature to 400. Top pasta mixture with remaining Gruyere cheese, and bake 10 minutes or until golden.