2 tablespoons butter
2 tablespoons flour
2 cups whole milk (or cream or half and half, I've never tried it with less than whole milk)
2 cups cheese
salt and pepper to taste
Melt butter in a saucepan over medium heat. Whisk in flour and continue cooking until mixture is lightly golden. Whisk in milk and bring to a boil. Once it starts to thicken turn heat to low and add cheese, salt, and pepper. Once the cheese is melted it's done!
This is the basic recipe I use whenever I need a creamy cheese sauce. Minor variations make cheesy potatoes with ham, or pasta alfredo. You can saute garlic and/or onions in the butter. You can increase or decrease the cheese to your taste. You can mix different kinds of cheese. You can serve as-is over pasta straight from the stovetop, or you can mix it into a casserole and bake.
Thursday, October 16, 2014
Sunday, August 10, 2014
Pina Colada Cake
A couple of weeks ago I randomly decided that I wanted to try to make a pina colada cake. No real reason other than I had pineapple and coconut milk in the cupboard and I wanted cake. I tried this cake recipe and made up my own frosting. The result was very tasty, but not as strongly flavored as I was hoping. Yesterday I tried again, making minor changes to both the cake and the frosting. I'm pretty pleased with the result. I may continue to modify it, but for now I'm happy.
Cake:
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 3/4 cups sugar
3/4 cups vegetable oil
1 teaspoon rum flavoring
3/4 cup sour cream
2 cans crushed pineapple, drained
Frosting:
1 can coconut milk
1 stick butter, softened
2 tablespoons rum
1/2 teaspoon salt
3 cups powdered sugar
1/2 cup shredded coconut (or to taste)
toasted coconut for topping (optional)
Butter a 13 x 9 pan (use real butter for that touch of extra richness). Preheat oven to 350. Mix dry cake ingredients together and set aside. In a large bowl (yay, stand mixer!) beat eggs and sugar together for about 2 minutes until light and creamy looking. Add oil and rum flavoring. Add sour cream and pineapple, mix thoroughly. Add dry mix and blend until just combined. Pour batter into pan and place in oven. Bake 45-60 minutes (depending on your oven) until top is golden brown and an inserted toothpick comes out clean. Allow cake to cool on a wire rack before frosting. This is a convenient time to toast coconut for the top, since you already have a hot oven.
While the cake is baking, pour coconut milk into a small pot and heat over medium-low heat until reduced by about half. You should end up with 3/4 to 1 cup of thickened coconut milk. Cool completely. Mix together thickened coconut milk and butter (yay, stand mixer!) until mostly smooth. Add in rum and salt. Mix in enough powdered sugar to reach your desired consistency/sweetness. I used about 3 cups. Mix in shredded coconut. Frost the now cooled cake in an even layer. Top with toasted coconut. Eat!
Cake:
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 3/4 cups sugar
3/4 cups vegetable oil
1 teaspoon rum flavoring
3/4 cup sour cream
2 cans crushed pineapple, drained
Frosting:
1 can coconut milk
1 stick butter, softened
2 tablespoons rum
1/2 teaspoon salt
3 cups powdered sugar
1/2 cup shredded coconut (or to taste)
toasted coconut for topping (optional)
Butter a 13 x 9 pan (use real butter for that touch of extra richness). Preheat oven to 350. Mix dry cake ingredients together and set aside. In a large bowl (yay, stand mixer!) beat eggs and sugar together for about 2 minutes until light and creamy looking. Add oil and rum flavoring. Add sour cream and pineapple, mix thoroughly. Add dry mix and blend until just combined. Pour batter into pan and place in oven. Bake 45-60 minutes (depending on your oven) until top is golden brown and an inserted toothpick comes out clean. Allow cake to cool on a wire rack before frosting. This is a convenient time to toast coconut for the top, since you already have a hot oven.
While the cake is baking, pour coconut milk into a small pot and heat over medium-low heat until reduced by about half. You should end up with 3/4 to 1 cup of thickened coconut milk. Cool completely. Mix together thickened coconut milk and butter (yay, stand mixer!) until mostly smooth. Add in rum and salt. Mix in enough powdered sugar to reach your desired consistency/sweetness. I used about 3 cups. Mix in shredded coconut. Frost the now cooled cake in an even layer. Top with toasted coconut. Eat!
Friday, July 18, 2014
Cherry Limeade Syrup
This recipe is incredibly simple and wonderfully refreshing for summer.
2 cups lime juice
2 cups sugar
2 cups cherries (I used frozen tart cherries, but you can use whatever you prefer/have)
Mix lime juice and sugar in a medium sized pot over low heat until the sugar is dissolved. Add cherries and simmer until the cherries start to soften. Remove from heat and let cool down to room temperature. Pour into a pitcher and refrigerate. When cold, mix 3-4 parts water to 1 part syrup (depending on desired strength).
Variations:
1-We like making ours with soda water.
2-Adjust sugar amount depending on type of cherries or your preference.
3-Strain out cherries before refrigeration if you prefer not to have chunks.
4-Mix in some muddled basil when making a glass.
2 cups lime juice
2 cups sugar
2 cups cherries (I used frozen tart cherries, but you can use whatever you prefer/have)
Mix lime juice and sugar in a medium sized pot over low heat until the sugar is dissolved. Add cherries and simmer until the cherries start to soften. Remove from heat and let cool down to room temperature. Pour into a pitcher and refrigerate. When cold, mix 3-4 parts water to 1 part syrup (depending on desired strength).
Variations:
1-We like making ours with soda water.
2-Adjust sugar amount depending on type of cherries or your preference.
3-Strain out cherries before refrigeration if you prefer not to have chunks.
4-Mix in some muddled basil when making a glass.
Sunday, June 1, 2014
IHOP Tropical Island Twist
For a while I have been loving the Tropical Island Twist at IHOP. But I never really thought I could recreate this at home. Then one night I over heard a new waitress ask another how to make it. I found out it was simply Sprite, Lemonade, and Mango Syrup. I could make that! First step was finding the mango syrup. I tried my local grocery store and had no luck. So I turned to my trusty Amazon.com. That's where I found this: http://www.amazon.com/Torani-Mango-Syrup-750mL/dp/B000AXQI1M/ref=sr_1_4?ie=UTF8&qid=1401663074&sr=8-4&keywords=Mango+Syrup I figured it would be worth a try. It arrived Saturday, so I gave it a go. First put about half an inch at the bottom of my glass. Then I added half a glass of Minute Maid Lemonade (I had recently bought cans for my fiance) and half a glass of sprite. It was perfect! It is a wonderfully refreshing summer drink. And at Amazon.com you can get just 1 bottle, or 3 or 4 (if you need that much!) Now I no longer have to wait for IHOP to get my new favorite drink!
Sunday, May 11, 2014
Triple Ginger Snaps
Last year my awesome sister-in-law, Rachel, introduced me to Trader Joe's triple ginger snaps. I was hooked. But the nearest Trader Joe's is an hour away from me. I decided to make my own. My final result is more gingery and chewy than Trader Joe's, but I'm happy with them. My family is too!
1 cup brown sugar
3/4 cup butter
1/4 cup molasses
1 egg
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons ground ginger
6 ounces crystallized ginger
2.5 ounces fresh ginger
Chop the crystallized ginger in a food processor, you want small chunks. Peel the fresh ginger and chop in the food processor, too. (I may puree it in the blender next time for a more even texture.) Both gingers can go in the same bowl and be set aside.
Mix together the brown sugar, butter, molasses, and egg. In a separate bowl, combine flour, baking soda, salt, and ground ginger. Add the fresh and crystallized ginger to the molasses mixture, then stir in the flour mix.
I like to let my dough rest in the fridge for at least an hour, but you can bake your cookies right away. Either way, preheat your oven to 375. For proper ginger snap appearance, roll dough into 1 inch balls and place on a cookie sheet lined with parchment paper. Personally, I just dropped small spoon-fulls--not as pretty, but still tasty! Bake for 10-12 minutes, then cool on wire racks.
1 cup brown sugar
3/4 cup butter
1/4 cup molasses
1 egg
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons ground ginger
6 ounces crystallized ginger
2.5 ounces fresh ginger
Chop the crystallized ginger in a food processor, you want small chunks. Peel the fresh ginger and chop in the food processor, too. (I may puree it in the blender next time for a more even texture.) Both gingers can go in the same bowl and be set aside.
Mix together the brown sugar, butter, molasses, and egg. In a separate bowl, combine flour, baking soda, salt, and ground ginger. Add the fresh and crystallized ginger to the molasses mixture, then stir in the flour mix.
I like to let my dough rest in the fridge for at least an hour, but you can bake your cookies right away. Either way, preheat your oven to 375. For proper ginger snap appearance, roll dough into 1 inch balls and place on a cookie sheet lined with parchment paper. Personally, I just dropped small spoon-fulls--not as pretty, but still tasty! Bake for 10-12 minutes, then cool on wire racks.
Monday, April 21, 2014
French Toast
I love French toast. It's pretty much the perfect breakfast. Today I tried a new recipe, and we were all happy with the results.
1/4 cup flour
3/4 cup brown sugar
pinch salt
sprinkle of ginger (to your taste)
sprinkle of cinnamon (to your taste)
3 medium eggs
2 teaspoons vanilla
1 1/2 cup half & half
1 loaf of crusty bread (my local grocery makes an awesome sourdough baguette!)
Slice bread thickly (1/2 to 1 inch) and set aside. Mix together dry ingredients in a bowl, breaking up clumps of brown sugar to the best of your ability. Mix in eggs, then vanilla, then half & half. Get your skillet hot and add butter/margarine/cooking spray (whichever you prefer). Submerge your slices of bread and let them soak for at least 10 seconds. Place the bread in the skillet and brown on both sides.
1/4 cup flour
3/4 cup brown sugar
pinch salt
sprinkle of ginger (to your taste)
sprinkle of cinnamon (to your taste)
3 medium eggs
2 teaspoons vanilla
1 1/2 cup half & half
1 loaf of crusty bread (my local grocery makes an awesome sourdough baguette!)
Slice bread thickly (1/2 to 1 inch) and set aside. Mix together dry ingredients in a bowl, breaking up clumps of brown sugar to the best of your ability. Mix in eggs, then vanilla, then half & half. Get your skillet hot and add butter/margarine/cooking spray (whichever you prefer). Submerge your slices of bread and let them soak for at least 10 seconds. Place the bread in the skillet and brown on both sides.
Thursday, April 10, 2014
Yogurt
Last week I decided to experiment with homemade yogurt. Disclaimer: it wasn't a complete success. Taste was fine, but texture was a bit odd. I think my kitchen was too cold for the bacteria to complete the process. Next time I'll try letting it sit in the oven (turned off, pilot light on) to stay warmer. Now for the recipe and procedure!
1/2 gallon milk (I used whole, but 2% is fine)
1/4-1/2 cup powdered milk (optional)
2 tablespoons plain yogurt (must be active culture!)
Heat milk (and powdered milk) in a crock pot until it reaches 180 degrees Fahrenheit. This kills any bad bacteria that may have somehow gotten into the milk. In my crock pot, this took about 2 hours. Once at 180, turn off the heat and allow the milk to cool down to 110. At the same time, put the yogurt out to get to room temperature.
At 110, gently! mix in the yogurt. Cover and wrap the crock pot with towels or blankets and leave it sitting in a warm corner for 4+ hours. The longer it sits, the more lactose will be digested by the bacteria and the tangy-er the taste will be. Most recipes seem to call for 6-8 hours. I left mine 8, but like I said, my kitchen was cold. After your desired aging time, move the crock pot (still unopened, try not to slosh it around too much) into the refrigerator. Let it sit for at least 4 hours, then stir and put into smaller containers.
I put mine in half pint jars with cherry pie filling, vanilla, and a bit of sugar. The yogurt should be fine in the fridge for about 2 weeks.
1/2 gallon milk (I used whole, but 2% is fine)
1/4-1/2 cup powdered milk (optional)
2 tablespoons plain yogurt (must be active culture!)
Heat milk (and powdered milk) in a crock pot until it reaches 180 degrees Fahrenheit. This kills any bad bacteria that may have somehow gotten into the milk. In my crock pot, this took about 2 hours. Once at 180, turn off the heat and allow the milk to cool down to 110. At the same time, put the yogurt out to get to room temperature.
At 110, gently! mix in the yogurt. Cover and wrap the crock pot with towels or blankets and leave it sitting in a warm corner for 4+ hours. The longer it sits, the more lactose will be digested by the bacteria and the tangy-er the taste will be. Most recipes seem to call for 6-8 hours. I left mine 8, but like I said, my kitchen was cold. After your desired aging time, move the crock pot (still unopened, try not to slosh it around too much) into the refrigerator. Let it sit for at least 4 hours, then stir and put into smaller containers.
I put mine in half pint jars with cherry pie filling, vanilla, and a bit of sugar. The yogurt should be fine in the fridge for about 2 weeks.
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