The Reciblog

• 8 T butter room temp
• 3 � cups powdered sugar
• 3-4 T milk
• 2 tsp vanilla
• 6 oz. White chocolate

Mix butter, sugar, and 3 T milk. Melt 6 oz. white chocolate and beat it in.

Posted by katherine at 04:20 PM | Permalink | Comments (0)

This recipe comes from THE CAKE BIBLE. Recipe says it would go nicely with: Lemon butter cream, white chocolate butter cream

Need: 2 9 in. rounds

• 6 oz white chocolate (real cocoa butter) not palm kernel oil
• 4 � egg whites (4 liquid oz) large (1/2 cup)
• 1 cup of milk (2%)
• 1 � tsp vanilla
• 3 cups sifted cake flour
• 1 cup plus 3 tablespoons sugar
• 1 T plus 1 � tsp baking powder
• • Kristie�s advice: might want to decrease baking powder 1 T plus � tsp bz. Of high altitude
• � tsp salt
• butter 9 Tablespoons (room temperature)

Directions

1. Chop up the 6 oz white chocolate; melt very slowly in a double boiler, with water just barely simmering, stirring it the whole time.
2. Combine all the egg whites, vanilla, and � cup milk.
3. Put dry ingredients in mixer and use paddle attachment.
4. Blend, add all the butter and the rest of the milk.
5. Mix it on low speed �til it�s all mixed and then up it to medium speed, and beat for 1 � minutes.
6. Then, gradually add egg mixture in 3 batches.
7. Add a third of the mixture, use a spatula and scrape the bowl, and repeat 2 more times.
8. Add the melted chocolate (make sure it is still melted).
9. Put it in your pans.
10. Grease the pan, and line the bottom with wax paper and grease it again and flour it.
11. Pans should be � full.
12. Bake at 350 for 25-35 minutes.

The cakes should shrink from sides of the pan after you take it out. Let them cool 10 minutes. Use a spatula and flip them over onto parchment paper.

Top with the White Chocolate Butter Cream.

Posted by katherine at 04:18 PM | Permalink | Comments (0)

Another one from Barefoot Contessa.

She doesn’t like cilantro, but I do… so I always add a little of this.

I also double the lemon juice.

• 4 ripe Haas avocados
• 3 Tablespoons freshly squeezed lemon juice (1 lemon)
• 8 dashes Tabasco sauce
• � cup small-diced red onion (1 small onion)
• 1 large garlic clove, minced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 medium tomato, seeded, and small-diced

Directions

1. Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.)

2. Immediately add the lemon juice, Tabasco, onion, garlic, salt, and pepper, and toss well.

3. Using a sharp knife, slice through the avocados in the bowl until they are finely diced.

4. Add the tomatoes.

5. Mix well and add salt and pepper to taste.

Posted by katherine at 04:10 PM | Permalink | Comments (0)

This recipe comes from the Barefoot Contessa. Nevermind the instructions to remove pinfeathers. I’ve NEVER had to do that and it sounds disgusting. I just buy a little Butterball chicken from the grocery store.

• 1 5-6 pound roasting chicken
• Kosher salt
• Freshly ground black pepper
• 1 Large bunch fresh thyme
• 1 lemon, halved
• 1 head garlic, cut in half crosswise
• 2 Tablespoons butter, melted
• 1 Spanish onion, thickly sliced
• 1 cup Chicken stock
• 2 T all-purpose flour

Preheat the oven to 425�.

1. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry.

2. Place the chicken in a large roasting pan.

3. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper.

4. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the onion slices around the chicken.

5. Roast the chicken for 1 � hours, or until the juices run clear when you cut between and leg and thigh.

6. Remove to a platter and cover with aluminum foil while you prepare the gravy.

7. Remove all the fat from the bottom of the pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan. Combine the 2 Tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour.

8. Strain the gravy into a small saucepan and season it to taste.

9. Keep it warm over a very low flame while you carve the chicken.

10. Slice the chicken onto a platter and serve immediately with the warm gravy.

Posted by katherine at 04:07 PM | Permalink | Comments (3)

Perfect to top Banana Bars

• 1 cup butter, cold
• 1 egg
• 5 cups powdered sugar
• 1 and 1/3 tablespoons half-and-half or evaporated milk

Directions

1. In a large mixing bowl, beat butter until smooth (this works best if butter is cold).
2. Add egg and powdered sugar and beat just until combined.
3. Add half-and-half or evaporated milk and beat until smooth and creamy.
4. Spread on bars.

Note: This makes more frosting than needed, but half of the recipe is not enough. Frosting will keep a long time if refrigerated.

My issues with this recipe are that it uses a raw egg, which I’m uncomfortable with, and I think it needs vanilla. Because of the egg, I feel like I should refrigerate all the frosted bars because I don’t want to poison anyone. But maybe all of that sugar acts as something of a temporary preservative? I don’t know. I did add some vanilla, about a teaspoon, and it tasted good, but then I thought I should have just left it alone. I think a thinner icing would be better on these, but I’d love to hear your comments.

Posted by adrienne at 02:49 PM | Permalink | Comments (0)

This is from the Lion House Desserts cookbook.

• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 eggs
• 4 ripe bananas, mashed
• 2 teaspoons lemon juice
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon soda
• 1/2 cup buttermilk
• 1 cup nuts, chopped (optional)

Frost with Peter Pan Icing

Preheat oven to 350.

1. In a large mixing bowl, cream sugar and butter until smooth.

2. Add the bananas and beat well to combine. Then add the eggs one at a time, beating after each addition.

3. Add lemon juice and mix briefly.

4. In a seperate bowl, mix flour, baking soda and salt. Add to creamed mixture alternately with buttermilk.

5. Fold in nuts with the last addition of buttermilk. Do not overmix.

6. Pour into a greased and floured jellyroll pan (17.5” x 12.5”).

7. Bake for 30 minutes. Allow to cool, then frost with Peter Pan Icing.

Makes 2 dozen 2” x 2” bars.

Notes: Banana bars taste even better the second day. I haven’t used nuts in this yet, but if I did I’d probably use pecans. Also, I have some issues with the icing recipe. But this is super good, so try it.

Posted by adrienne at 02:38 PM | Permalink | Comments (0)

• 3 pounds ripe plum tomatoes, cut in half lengthwise
• � cup plus 2 Tablespoons good olive oil
• 1 Tablespoon kosher salt
• 1 � teaspoons freshly ground black pepper
• 2 cups chopped yellow onions (2 onions)
• 6 garlic cloves, minced
• 2 Tablespoons unsalted butter
• � teaspoon crushed red pepper flakes
• 28 ounces canned plum tomatoes with their juice
• 4 cups fresh basil leaves, packed
• 1 teaspoon fresh thyme leaves
• 1 quart chicken stock or water

Preheat the oven to 400�.

1. Toss together the tomatoes, � cup olive oil, salt, and pepper.

2. Spread the tomatoes in one layer on a baking sheet and roast for 45 minutes.

3. In an 8 quart stockpot on medium heat, saut� the onions and garlic with 2 tablespoons of olive oil, butter, and red pepper flakes for 10 minutes, until the onions start to brown.

4. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet.

5. Bring to a boil and simmer uncovered for 40 minutes.

6. Pass through a food mill fitted with the coarsest blade.

Taste the seasonings.

Serve hot or cold.

Serves 6-8.

Posted by katherine at 12:03 PM | Permalink | Comments (2)

Posted by Josh at 07:36 PM | Permalink | Comments (0)