Wednesday, July 19, 2006

Guinness Brownies

Guinness Brownies

3/4 cup granulated sugar
4 large eggs
8 oz. semi sweet baking chocolate
6 oz. white baking chocolate
1 stick butter
3/4 c flour
3/4 c Hershey's Special Dark cocoa
1 1/4 c Guinness Stout (YES, that is one and one quarter cup)
Powdered sugar (confectioner's sugar)

Preheat the oven to 375° F. Oil or butter an 8 inch square cake pan. (do not use any of the butter that's in the recipe)

Break the chocolate into small pieces and melt with the stick of butter in saucepan over low heat, stirring occasionally. Place the granulated sugar into a large bowl. Break the eggs into that and beat until light and fluffy. When the chocolate is melted, pour that slowly into the bowl of eggs/sugar and mix well, continuing to use the hand mixer on low. Sift the dark cocoa and the flour together and slowly add into the large bowl, mixing well. Lastly blend or whisk in the Guinness. Batter will be quite thin and very dark, almost black.

Pour batter into the pan and bake for 34-37 minutes, or until a knife inserted into the center comes out almost clean. Remove from oven and cool on a wire rack. Sprinkle with powdered sugar on top and cut into squares to serve.

Grab and Go Breakfast


The original recipe was in Taste of Home Magazine and later printed as adapted in "All recipes"

Preheat oven to 325 degrees. (165 degrees C)

  • 1/2 cup butter
  • 1 cup white sugar
  • 1 egg
  • 3/4 teaspoon almond extract
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sliced almonds
  • 2 tablespoons milk
  • 1 cup confectioners' sugar
  • 1/4 teaspoon almond extract
  • 1/4 cup milk
DIRECTIONS In a medium bowl, cream butter and sugar. Add egg and almond extract; mix until fluffy. Stir in flour, baking powder and salt; mix well.
  • Divide dough into 4 pieces, and roll each one into a log about 12 inches long. Place 2 logs per cookie sheet 4 to 5 inches apart. Flatten each roll by hand until it is about 3 inches wide. Brush flattened roll with milk and sprinkle with sliced almonds.
  • Bake in preheated oven 12 to 15 minutes or until edges are slightly browned. While the cookies are still warm, cut them crosswise at a diagonal, into slices about 1 inch wide. When cool, drizzle with almond icing.
  • Almond icing: In a small bowl, stir together powdered sugar, almond extract, and milk until smooth. Drizzle over the cookies.
  • Monday, July 17, 2006

    Bacon Wrapped Water Chestnut Appetizers

    INGREDIENTS (Nutrition)

    * 1 cup ketchup
    * 1 cup brown sugar
    * 1 teaspoon Worcestershire sauce
    * 16 ounces sliced bacon
    * 2 (8 ounce) cans water chestnuts, drained

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. In a saucepan, combine ketchup, brown sugar and Worcestershire sauce; heat just to boiling. Pour sauce over bacon and water chestnuts.
    3. Cut bacon slices into thirds. Cut some of the bigger water chestnuts in half. Wrap chestnuts in bacon and secure with toothpicks; place in a 9x13 pan. (if you want less mess, you can pour sauce over them now, rather than before wrapping)
    4. Bake in preheated oven until bacon is completely cooked, about 45 to 50 minutes.

    Beer Batter Onion Rings

    * 1 egg, beaten
    * 1 cup Sam Adams
    * 1 1/2 cups cake flour
    * 1/4 teaspoon kosher or sea salt
    * 1/4 teaspoon paprika
    * 1 1/2lbs. yellow onions
    * All-purpose flour, as needed for dredging
    * 1 quart vegetable oil


    Combine the cake flour, salt and paprika together. Add in egg and beer and mix just until incorporated. Peel onions and slice in 1/4 -inch slices, then separate into rings. Dredge with all-purpose flour, shaking off the excess.

    Heat oil in 8-quart stock pot to 325°F (a Dutch oven can also be used for frying).

    Dip individual onion rings into the batter, then carefully add each to the hot oil; deep fry until golden brown. Only fry a small batch at a time to promote even cooking and to prevent the oils temperature from dropping too quickly.

    Season with salt as soon as they are removed from the fryer; serve immediately!

    Saturday, July 15, 2006

    Black and White Cake

    This is one of the most requested kids birthday cake recipes in the clan now. (The photo and the recipe were sent to me from a cousin, I don't know the original source so if you do, please let us know). If you aren't sold on the marshmallow like frosting, it's also delicious with plain white buttercream or a cream cheese/peanutbutter frosting.

    Chocolate Cake
    2 cups sugar
    2 cups all purpose flour
    3/4 cup cocoa
    2 tsp. baking powder
    1 tsp baking soda
    1/2 tsp salt
    2 eggs
    1 cup soured milk
    1 cup black coffee
    1/2 cup vegetable oil
    1 tsp vanilla extract

    Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
    Pour into 2 greased and floured 9 inch cake pans. Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool completely.

    Marshmallow Frosting

    3 egg whites
    ¼ tsp cream of tarter
    2 tsp vanilla extract
    1 cup sugar
    ½ cup corn syrup
    3 tbsp water

    In a small saucepan combine sugar, corn syrup and water. Bring to a boil over medium heat and continue to cook until the mixture reaches 240 degrees F on a candy thermometer or when a teaspoonful of the mixture dropped into ice water forms a soft ball that holds its shape when cool.

    Whip the egg whites, cream of tartar and vanilla extract to soft peaks in a large bowl. With the mixer on medium high speed, slowly begin to pour the sugar syrup down the side of the egg white bowl in a thin continuous stream. Continue to whip the frosting until it forms stiff peaks.

    Frost your cake immediately with this frosting while it is still slightly warm as it is easier to spread smoothly than if allowed to cool completely.

    Sunday, July 2, 2006

    Grand Marnier Grilled Setak

    Grand Marnier Grilled Steak

    • 2 10 ounce Angus Rib-Eye steaks, approx. 1-inch thick (size 8-12 ounces, it's not rocket science here)
    • 6 oz. Grand Marnier
    • ¼ cup butter
    • 1 cup plus 2 tablespoons Worcestershire sauce
    • 2 teaspoons fresh ground cracked black pepper
    • 2 teaspoons kosher salt


    Preheat grill or broiler to medium-high.

    In a small saucepan, heat Grand Marnier, Worcestershire sauce and pepper over low heat. Add butter; gently stir until butter melts. Set aside ¼ of the mixture.

    Season steaks lightly with salt. Place on grill; brush with sauce frequently. Grill steaks for 6 minutes on each side; less for medium-rare or a few minutes more for medium-well. Remove steaks promptly from grill, divide reserved sauce evenly between both, sprinkle with chopped parsely and enjoy!

    For Appetizer Steak Bites - grill or broil as directed. Then cut into bite sized pieces, toss with the reserved marinade, insert toothpicks and serve on a plate or a bed or sliced tomatoes.

    Saturday, July 1, 2006

    Buffalo Balls


    Buffalo Meatballs

    2 pounds ground Buffalo
    8 oz (about two sleeves) low fat Ritz crackers
    8 ounces Ground Parmasan (it will help bind them better but keep fresh Parmesan for topping)
    1 heaping Tablespoon dried parsley
    3 fresh large eggs.

    dry spice - use a mortar and pestle to "smoosh" the spices to release the flavor and soften the somewhat "spiky" rosemary
    1 tsp Basil
    1 tsp thyme
    1 tsp rosemary

    1/2 teaspoon onion salt
    pepper to taste

    2 cloves garlic
    1/4 large onion diced fine
    olive oil for sauteing.

    Saute garlic in pan over medium with a little oil til softened and fragrant, be careful not to let heat get too high. Remove and chop. Add onion to pan and saute until caramelized. Add onion and garlic to meat and dry ingredients. in huge bowl. Mix in egg. Makes about 50 tablespoon sized meatballs, or adjust size to taste.

    Saute meatballs in a same pan (adding more oil as needed to keep from sticking) until browned but NOT cooked through, just a couple of minutes. Put into pre cooked marinara and cook on low simmer until cooked through, 15-20 minutes depending on size. (Check at about 12 minutes by cutting into one). Top with sauce and grated fresh cheese.

    Sauce - use any favorite marinara. Use bottled sauce. You can't really mess this one up.


    1/3 cup extra-virgin olive oil

    2 small yellow or Vidalia onions (or one large) chopped

    2 garlic cloves, finely chopped

    2 stalks celery, finely chopped

    2 carrots, peeled and finely chopped

    1 teaspoon salt

    1/2 teaspoon freshly ground black pepper

    1 (32-ounce) cans crushed tomatoes (or two 14.5 ounce cans)

    2 6 ounce cans tomato paste

    2 dried bay leaves

    2 tablespoons dried basil

    2 tablespoons dried parsley

    1/2 teaspoon sugar

    dash of red cayenne pepper (small shake or one tiny pinch between the fingers)

    In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, reducing heat to medium after a minute or two and continuing to cook for 10 minutes. Add the celery, carrots, and salt and pepper. Saute until all the vegetables are soft, about 10 minutes. (if you need to, add a few more tablespoons of oil to keep it from drying out or sticking). Add the tomato products and remainder of seasoning and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)