Mango Sticky Rice

 

Ingredients

• 2 cups of sweet or glutinous rice
• 1 can of coconut milk
• 1/2 cup sugar (add more if you want it sweeter)
• 2 pinches of salt
• 1 tablespoon cornstarch
• 2 ripe mangoes, sliced on diagonal
• Sesame seeds, for garnish

• Steps

  1. Rinse and drain rice, until the water clears. Soak rice for at least 1 hour. It is best to leave overnight if you want it to cook faster. Boil water in a steamer, and pour rice inside of cheesecloth and place in steamer covered. Check after 10 to 15 minutes to see if the grains are tender. If not, cook longer and taste again. It should be chewy but not hard in the middle of the grain. Transfer to a bowl and let cool.
  2. Meanwhile, combine coconut milk, sugar, and salt in a pot and bring to a slight boil. Pour half of coconut creme sauce into rice, stir well, and let it cool and soak for about 10 minutes.
  3. In a small bowl, make a cornstarch slurry by combining the cornstarch and 1 tablespoon cold water. Stir into the rest of the sauce, and heat on low until thickened.
  4. Peel mango, slice around pit, and slice on a diagonal. Serve mango slices along rice, sprinkle sesame seeds, and ladle additional sauce on rice and mangoes.

Thai Curry with Chicken and Vegetables

 Ingredients:

One 13.5 ounce can coconut milk (do not shake can)

1/2 cup vegetable stock

4 teaspoons soy sauce

2 teaspoons brown sugar

6 tablespoons Thai red curry paste

2 cups diced chicken

1/2 cup diced onion

2/3 cup diced red bell pepper

2/3 cup diced zucchini or summer squash

2/3 cup bamboo shoots sliced (optional)

8 large basil leaves, cut into thin chiffonade

Directions:

1. Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce and brown sugar. Stir until the sugar is dissolved.

2. Heat a medium saucepan over medium heat. Add chicken and begin to lightly brown, about 5-7 minutes. Add coconut cream to cooked chicken over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, bamboo shoots. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.

3. Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems to thick.

4. To serve, place the curry in a warm serving bowl and garnish with the basil. Serve over rice.

French Silk Pie

 

Ingredients

For the crust

• 20 Oreo (230 grams) cookies (regular-stuffed, keep filling intact)
• 3 tablespoons unsalted butter, melted

For the filling

• 1 1/3 cups (266 grams) granulated sugar
• 4 large eggs
• 8 ounces (227 grams) bittersweet baking chocolate, melted
• 2 teaspoon vanilla extract
• 10 tablespoons (142 grams) unsalted butter, at room temperature
• 1 1/3 cups heavy cream
• 4 teaspoons powdered sugar

For the topping

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Chocolate shavings or cocoa powder, for garnish if desired

Directions

Make the crust:

1. Preheat the oven to 350°F. Spray a 9-inch deep pie dish with cooking spray.

2. Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes, or until fragrant and set. Let cool completely on a wire rack.

Make the filling:

1. In a small saucepan, whisk together the granulated sugar and eggs. Set over medium-low heat and cook, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from heat and stir in the melted chocolate and vanilla until smooth. Cool to just warm, stirring occasionally.

2. Use an electric mixer, beat the butter until light and fluffy, about 2 to 3 minutes. Gradually add in the cooled chocolate mixture then beat on high speed for 5 minutes, or until light and fluffy.

3. In a clean bowl use an electric mixer to beat the cream until it begins to thicken. Add the powdered sugar and beat until stiff peaks form. Fold into the chocolate mixture.

4. Pour the mixture into the pan, smoothing evenly. The pie will be tall with filling. Chill for 6 hours. At this point the pie can be stored for up to 2 days ahead of time.

Make the topping:

1. Use an electric mixer to beat the cream, powdered sugar, and vanilla on high speed until stiff peaks form. Top pie with whipped cream and garnish with chocolate shavings or dust with cocoa powder.

Ebleskivers

2 eggs, separated
2 t vegetable oil
1 1/2 t sugar
1 cup flour
1/2 t baking powder
1 cup milk
1/2 t salt

In medium bowl beat egg yolks until light in color, stir in sugar. Stir together remaining dry ingredients; add to egg mixture, alternately with the milk. Mix in oil; in separate bowl beat egg whites until stiff; fold batter. Yield 28.

Cook in ebleskiver pan. Brush 1/4 t of oil in each cup. Heat pan over medium heat for 3-4 minutes. Bake until edges seem to brown. Cook until they can be poked through the middle.

Biscoff Cookies

Ingredients:

2 sticks of butter, at room temperature
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
2 t vanilla extract
3 cups flour
2 t baking soda
1 t salt
15 Biscoff cookies, crushed
1 cup Biscoff cookie butter, divided
2 cups white chocolate chips

Preheat oven to 350. In a stand mixer, beat the two sticks of softened butter with the sugars until light and fluffy. Add 1/2 cup of cookie butter and beat until smooth. Add two eggs and vanilla extract and mix until incorporated. In a separate bowl, combine the flour, baking soda, salt and crushed Biscoff cookies. Add the dry ingredients to the mixer with wet ingredients and combine. Check your dough consistency--if it seems too crumbly, mix in another 1-2 tbs butter. Add in the white chocolate chips. Take a rounded tablespoon full of dough in your hand and flatten it into a small disc. Spoon about 1 t of cookie butter into the middle. Shape another tablespoon full of dough into a disc and place on top of the first one, closing the edges to seal in the cookie butter, then roll into a ball. Bake on a cookie sheet lined with parchment paper for 11-12 minutes until the edges just start to crinkle.

Grandma's Dinner Rolls

Ingredients

• 2 rounded Tb yeast
• 1 ½ cups warm water
• 1 cup warm milk
• ½ cup sugar (2/3 c for sweet rolls)
• 6 Tb shortening
• 2 tsp salt
• 4 eggs
• 7-8 cups flour

Instructions

1. Beat first 7 ingredients until smooth. In an electric mixer with a dough hook, add flour one cup at a time until dough forms a ball, cleaning off edge of bowl. Knead 5 minutes (or 10 minutes by hand). Let rise until double. Punch down dough and let rise until double again. (To make this easier, I leave the dough in the mixing bowl with dough hook, covered with a damp towel. When it has risen double, I turn on the machine briefly to gently punch down the dough. Then I cover again with the towel and allow to rise again.) Punch down again and divide into 3 parts. Roll out each part and form into rolls. *I prefer butterhorn rolls: roll each segment of dough into a circle. With a pizza cutter, cut into fourths then each fourth into thirds - making 12 pie shapes. Roll each one up starting at the wide end. Place on cookie sheet and let rise briefly. Watch carefully as rolls will rise very quickly now after 2 risings. Bake at 350 degrees for 17-20 minutes, until lightly browned.

Cookies and Cream Cookies

Ingredients:

2 1/4 cups flour

1 teaspoon baking soda

1 cup butter, softened

1/2 cup packed brown sugar

1/2 cup white sugar

1 (4.2 ounces) Oreo Cookies ‘n Cream Jell-o pudding mix

2 eggs

1 teaspoon vanilla extract

2 cups white chocolate chip cookies

15 Oreo cookies, very coarsely, chopped

Directions:

Preheat oven to 350 degrees. Cream butter and sugars, add pudding mix until blended.  Stir in the eggs and vanilla.  In a separate bowl, combine the flour and baking soda with a whisk then add it to the butter mixture. Stir in the chocolate chips and Oreo cookies.  Drop cookies by rounded spoonfuls onto greased cookie sheet. Bake for 10 minutes in preheated oven until cookie tops barely have a touch of brown.

Oatmeal White Chocolate Chip Cookies

Ingredients:
1-3/4 cups flour
1 tsp baking soda
1/2 tsp salt
1-1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup unsalted butter, room temperature
1-1/2 cup granulated sugar
2 eggs, room temperature
1 tsp vanilla extract
3 cups rolled oats
2 cups white chocolate chips

Directions:
1.In a medium bowl combine flour, baking soda, salt, cinnamon and nutmeg.
2. In a large bowl beat butter, brown sugar, and granulated sugar until light and fluffy. Add eggs and vanilla and beat until well blended. Add dry ingredients to butter mixture, stirring until just combined. Fold in rolled oats and white chocolate chips until evenly distributed.
3. Shape dough into balls--about 2 tablespoons each. Chill in fridge for at least 30 minutes, or overnight.
4. When ready to bake, preheat oven to 375 degrees. Line a baking sheet with parchment paper. Place cookie dough about 2 inches apart onto the prepared baking sheet.
5. Bake for 10 minutes or until edges are lightly browned. Cool 5 minutes before removing to a wire rack to cool completely.

Super Moist Chocolate Bundt Cake--Sisters Cafe

Ingredients

• 1 devils food cake mix (Dry--don't make it according to directions on the box)
• 1 -4 serving instant chocolate pudding mix
• 4 large eggs
• 1 cup sour cream
• ½ cup warm water
• ½ cup vegetable oil
• 1 ½ cups semi sweet chocolate chips

Frosting:

• 8 Tbsp butter (not margarine)
• 4 Tbsp cocoa powder
• ⅓ cup evaporated milk (I used 2%-it worked great)
• 4 cups sifted powdered sugar

Instructions

Cake:

1. Place all ingredients except chocolate chips, in a large mixing bowl. Blend with electric mixer 1 minute.
2. Stir down sides. Continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into prepared bundt pan.
3. Bake 45-50 minutes at 350. Cool 20 minutes. Invert onto serving platter.

Frosting:

1. Melt butter in medium saucepan over low heat. Whisk in cocoa and milk. Bring mixture just to boil, stirring constantly. Remove from heat. Beat in powdered sugar with electric mixer until thickened and smooth. Pour warm frosting over warm cake. This recipe makes a lot of frosting.

Chocolate Mint Bundt Cake--Sisters Cafe

1 Devil’s Food cake mix

1 small box instant chocolate fudge pudding mix

4 eggs

1 c milk

3/4 c canola oil

2 tsp peppermint extract

1 (12 oz.) bag semisweet chocolate chips

Mix together all ingredients (except choc chips) until combined. Stir in chocolate chips. Pour into greased bundt cake pan and bake for 40 minutes at 375 degrees. (Since the cake is too deep for a toothpick test, I use a long, thin knife to check for doneness.) Try not to overbake or it won’t be as moist.

Chocolate Glaze

1/2 c semisweet chocolate chips

2 Tb butter

2 Tb corn syrup

1 to 2 tsp hot water

Heat chocolate chips, butter and corn syrup in small saucepan over low heat, stirring constantly, until chocolate chips are melted; cool slightly. Stir in hot water, 1 tsp at a time, until consistency of thick syrup.

Chicken Bruchetta Pasta

1 pound thin spaghetti
1 pound boneless skinless chicken breasts
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
salt and pepper, to taste
1/4 c olive oil
2 Tablespoons minced garlic
2 Tablespoons red onion, finely chopped (about 1/3 of a red onion)
2 Tablespoons balsamic vinegar (adjust to taste)
8 roma tomatoes, diced
1/2 cup grated parmesan, plus more to serve
2 tablespoons finely chopped fresh basil or parsley
salt and pepper, to taste
balsamic glaze to serve (optional)--use store bought

Garlic Butter Steak Bites

• Ingredients

• 1.5 pounds sirloin steak - cut into small cubes
• 1 tbsp olive oil
• salt and pepper - to season
• 4 tbsp salted butter
• 5 cloves garlic - minced
• 1/2 tsp fresh ground black pepper - plus more to taste
• 2 tbsp fresh parsley - finely chopped

Instructions

• Add olive oil to a large skillet over medium-high heat. Once the pan is hot add the steak in a single layer, working in batches as needed. Sprinkle with salt and pepper to season. Cook the steak for 4-5 minutes, stirring often. 
• Reduce heat to medium-low and melt the butter in the pan. Add the minced garlic to the butter; cook for approximately 1 minute. Stir to coat the steak bites with the garlic butter and continue to cook for an additional 1-2 minutes.
• Remove pan from heat and sprinkle with fresh chopped parsley, salt, and pepper, to taste. Enjoy!

Raspberry Swirl Cupcakes--One Sweet Slice

Wet Ingredients

 ¼ cup unsalted butter, softened

 ½ cup sour cream

 ¼ cup buttermilk (may substitute regular milk with 1/4 tsp vinegar)

 ¼ cup unsweetened applesauce

 ½ cup vegetable oil

 3 large eggs

 2 tbsp pure vanilla

 ½ cup raspberry puree (less may be needed depending on climate)

Dry Ingredients

 1 cup granulated sugar

 ¼ cup vanilla instant dry pudding mix

 2 cups flour

 1 ¼ tbsp baking powder

 ½ tsp salt

1

Preheat oven to 350 degrees.

2

Beat butter and sugar in the bowl of a stand mixer with the paddle attachment on medium speed until combined.

3

Stop mixer and scrape down sides of the bowl.

4

Add sour cream, buttermilk, applesauce, oil, eggs, and vanilla.

5

Beat together until smooth.

6

In a separate bowl, sift together dry vanilla pudding, flour, baking powder, and salt.

7

Turn the stand mixer on low and add dry ingredients until just incorporated. The batter should be smooth.

8

Fold in raspberry puree until batter is marbled. Pro Tip: be careful not to over mix when adding the raspberry puree. The batter should be marbled, not pink.

9

Line two standard muffin tins with paper cupcake liners.

10

Fill each cup two-thirds full with batter. Use an ice-cream scoop for perfect measuring.

11

Bake for 20-22 minutes or until the stops spring back at the touch of your finger and the edges are just golden brown.

12

Remove raspberry swirl cupcakes from tins and cool completely before icing.

13

Icing with Cream Cheese icing and garnish with a single fresh raspberry.

Cream Cheese Frosting

8 oz cream cheese, softened

 4 tbsp unsalted butter, softened

 1 tsp vanilla

 2 ½ cups powdered sugar (cane sugar NOT beet)

Herm's Strawberry Stuffed French Toast

Filling:
3/4 c. powdered sugar
8 oz. cream cheese, softened
1 tsp. vanilla
2 1/2 tsp. lemon juice
1/4 c. sour cream

French Toast:
3 eggs
1/2 c. whipping cream
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. vanilla

Slice the strawberries thinly. Soak them in water and lemon juice for a little bit. Spread a thin layer of the filling on 2 pieces and then put some strawberries in between.