1 can sweetened condensed milk
1 1/2 squares unsweetened chocolate
2 T. butter
1/2 t. vanilla
dash of salt
Stir all ingredients together and melt over hot water (double boiler). Thin with a little hot water if necessary.
Tuesday, December 30, 2008
Baker's One Bowl Brownies
I almost caused a rift in the family by breaking with the family brownie recipe and claiming the Baker's recipe as my standby. What can I say? I prefer fudgy brownies to cakey ones. Besides, you can make these with only a bowl and a fork!
4 squares unsweetened chocolate
3/4 c. butter (1 1/2 sticks)
2 c. sugar
3 eggs
1 t. vanilla
1 c. flour
Preheat oven to 350. Melt chocolate and butter together in a large microwaveable bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir sugar into chocolate mixture until well blended. Mix in eggs and vanilla. Stir in flour until well blended. Spread batter in a 9”x13” pan lined with foil and sprayed with cooking spray. Bake 30-35 minutes or until toothpick inserted into center comes out with fudgy crumbs. Do not overbake. Cool in pan. Makes 24 brownies.
(Several variations found inside Baker’s Unsweetened Choc. box. We particularly enjoy the variation with peanut butter swirled in.)
4 squares unsweetened chocolate
3/4 c. butter (1 1/2 sticks)
2 c. sugar
3 eggs
1 t. vanilla
1 c. flour
Preheat oven to 350. Melt chocolate and butter together in a large microwaveable bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir sugar into chocolate mixture until well blended. Mix in eggs and vanilla. Stir in flour until well blended. Spread batter in a 9”x13” pan lined with foil and sprayed with cooking spray. Bake 30-35 minutes or until toothpick inserted into center comes out with fudgy crumbs. Do not overbake. Cool in pan. Makes 24 brownies.
(Several variations found inside Baker’s Unsweetened Choc. box. We particularly enjoy the variation with peanut butter swirled in.)
Snowcap Lemon Pie
1 c. sugar
1/2 c. lemon juice
3 T. cornstarch + 1 1/2 T.
4 T. butter
1 t. grated lemon peel
3 large egg yolks, beaten
1 c. whole milk
1 c. sour cream
sweetened whipped cream
Mix sugar, cornstarch, butter, zest, juice, egg yolks, and milk together in a saucepan. Stir and cook until thick, about 5-10 minutes. Cool. Fold in sour cream and chill at least 12 hours.
Pour chilled filling into a pie shell and top with plenty of sweetened whipped cream. Garnish with sugared lemon slices, if desired.
1/2 c. lemon juice
3 T. cornstarch + 1 1/2 T.
4 T. butter
1 t. grated lemon peel
3 large egg yolks, beaten
1 c. whole milk
1 c. sour cream
sweetened whipped cream
Mix sugar, cornstarch, butter, zest, juice, egg yolks, and milk together in a saucepan. Stir and cook until thick, about 5-10 minutes. Cool. Fold in sour cream and chill at least 12 hours.
Pour chilled filling into a pie shell and top with plenty of sweetened whipped cream. Garnish with sugared lemon slices, if desired.
Ultimate Quick & Easy Pasta Sauce
1 t. olive oil
1 c. chopped onion
4 garlic cloves, minced
1/2 c. red wine or 2 T. balsamic vinegar
1 T. sugar
2 t. dried basil
2 T. tomato paste
1/2 t. Italian seasoning
1/4 t. black pepper
2 14-oz. cans diced tomatoes, undrained
Heat oil in a saucepan or large skilled over med. high heat. Add onion and garlic; sauté 5 minutes. Stir in wine or vinegar and remaining ingredients and bring to a boil. Reduce heat to medium. Cook, uncovered, about 15 minutes. Stir in chopped fresh parsley, if desired.
Yields 3 cups.
1 c. chopped onion
4 garlic cloves, minced
1/2 c. red wine or 2 T. balsamic vinegar
1 T. sugar
2 t. dried basil
2 T. tomato paste
1/2 t. Italian seasoning
1/4 t. black pepper
2 14-oz. cans diced tomatoes, undrained
Heat oil in a saucepan or large skilled over med. high heat. Add onion and garlic; sauté 5 minutes. Stir in wine or vinegar and remaining ingredients and bring to a boil. Reduce heat to medium. Cook, uncovered, about 15 minutes. Stir in chopped fresh parsley, if desired.
Yields 3 cups.
Chicken Parmesan
(not to be confused with Parmesan Chicken, which is much quicker and easier...)
4 chicken breasts
1/2 c. seasoned breadcrumbs
1/4 c. parmesan
1/2 t. dried Italian seasoning
1/8 t. black pepper
1/3 c. flour
2 lg. egg whites, lightly beaten
2 t. olive oil
4 c. hot cooked spaghetti (~8 oz. uncooked)
3 c. Quick & Easy Pasta Sauce
1 c. shredded mozzarella
Flatten chicken to 1/4” thickness with a rolling pin. Combine breadcrumbs, parmesan, Italian seasoning and pepper in a shallow dish. Dredge each chicken breast in flour, then in egg whites, then in bread-crumb mixture. Heat oil in a large skillet over med. high heat and add chicken. Cook 5 minutes on each side or until done.
Place 1 c. spaghetti on each plate. Spoon 1/2 c. pasta sauce over each serving. Top each with 1 chicken breast and spoon 1/4 c. sauce over. Sprinkle each with 1/4 c. mozzarella. Microwave until cheese melts.
4 chicken breasts
1/2 c. seasoned breadcrumbs
1/4 c. parmesan
1/2 t. dried Italian seasoning
1/8 t. black pepper
1/3 c. flour
2 lg. egg whites, lightly beaten
2 t. olive oil
4 c. hot cooked spaghetti (~8 oz. uncooked)
3 c. Quick & Easy Pasta Sauce
1 c. shredded mozzarella
Flatten chicken to 1/4” thickness with a rolling pin. Combine breadcrumbs, parmesan, Italian seasoning and pepper in a shallow dish. Dredge each chicken breast in flour, then in egg whites, then in bread-crumb mixture. Heat oil in a large skillet over med. high heat and add chicken. Cook 5 minutes on each side or until done.
Place 1 c. spaghetti on each plate. Spoon 1/2 c. pasta sauce over each serving. Top each with 1 chicken breast and spoon 1/4 c. sauce over. Sprinkle each with 1/4 c. mozzarella. Microwave until cheese melts.
Chicken Couscous
This is one of those quick & easy recipes that always tastes good to me.
1 1/2 t. cumin
1/2 t. ground ginger
1/4 t. cinnamon
1/4 t. cayenne pepper
1 lb. chicken breasts, cut in strips
1 T. olive oil
1 5.7-oz. box couscous
1 red pepper, seeded and chopped
4 scallions, sliced
1/2 c. orange juice
1/2 c. golden raisins
1 t. salt
1 3/4 c. water
Mix spices in a large Ziploc bag. Add chicken and shake to coat. Heat the oil in a nonstick skillet and add chicken. Sauté until cooked through, ~8 minutes. Transfer chicken to a plate.
In skillet, sauté bell pepper and scallions until softened. Stir in raisins, orange juice, salt, and water. Bring to a boil. Stir in the couscous.
Remove from heat, cover, and let stand until liquid is absorbed, ~5 minutes. Add the chicken; mix thoroughly with a fork. Serves 4.
1 1/2 t. cumin
1/2 t. ground ginger
1/4 t. cinnamon
1/4 t. cayenne pepper
1 lb. chicken breasts, cut in strips
1 T. olive oil
1 5.7-oz. box couscous
1 red pepper, seeded and chopped
4 scallions, sliced
1/2 c. orange juice
1/2 c. golden raisins
1 t. salt
1 3/4 c. water
Mix spices in a large Ziploc bag. Add chicken and shake to coat. Heat the oil in a nonstick skillet and add chicken. Sauté until cooked through, ~8 minutes. Transfer chicken to a plate.
In skillet, sauté bell pepper and scallions until softened. Stir in raisins, orange juice, salt, and water. Bring to a boil. Stir in the couscous.
Remove from heat, cover, and let stand until liquid is absorbed, ~5 minutes. Add the chicken; mix thoroughly with a fork. Serves 4.
Oatmeal Toffee Cookies
I'm going out on a limb and declaring these my favorite cookies.
1 1/2 c. flour
1 t. baking soda
1 c. butter, room temperature
3/4 c. sugar
3/4 c. brown sugar
1 egg
1 t. vanilla
1 1/2 c. oatmeal
1 c. dried cherries, optional (this makes it for me, and is a deal-breaker for the rest of my family)
1 c. semisweet chocolate chunks (or chips)
1 c. toffee pieces
Sift together flour & baking soda and set aside. Cream butter and sugars until light and fluffy. Add egg & vanilla; mix well. Add the sifted flour in additions on low speed until well combined. Stir in oatmeal, cherries if desired, chocolate and toffee pieces and mix to combine.
Dough can be frozen in logs, chilled for 1-2 days, or baked immediately. Bake on parchment paper at 350 degrees for 8-10 minutes or until golden brown.
From Martha Stewart.
1 1/2 c. flour
1 t. baking soda
1 c. butter, room temperature
3/4 c. sugar
3/4 c. brown sugar
1 egg
1 t. vanilla
1 1/2 c. oatmeal
1 c. dried cherries, optional (this makes it for me, and is a deal-breaker for the rest of my family)
1 c. semisweet chocolate chunks (or chips)
1 c. toffee pieces
Sift together flour & baking soda and set aside. Cream butter and sugars until light and fluffy. Add egg & vanilla; mix well. Add the sifted flour in additions on low speed until well combined. Stir in oatmeal, cherries if desired, chocolate and toffee pieces and mix to combine.
Dough can be frozen in logs, chilled for 1-2 days, or baked immediately. Bake on parchment paper at 350 degrees for 8-10 minutes or until golden brown.
From Martha Stewart.
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