Wednesday, May 27, 2015
COCADINHAS AO FORNO
1 lata de leite condensado
8 colheres (sopa) de leite
8 colheres (sopa) de coco ralado
2 colheres (sopa) de manteiga
3 ovos inteiros
Misture tudo muito bem, eu coloquei em forminhas individuais.
Levar ao forno médio pre aquecido até dourar
8 colheres (sopa) de leite
8 colheres (sopa) de coco ralado
2 colheres (sopa) de manteiga
3 ovos inteiros
Misture tudo muito bem, eu coloquei em forminhas individuais.
Levar ao forno médio pre aquecido até dourar
www.facebook.com/pages/Na-Cozinha
Chicken Breasts with Mushroom and Onion Dijon Sauce
Ingredients
- 4 boneless skinless chicken breasts about 6 ounces each (1 ½ pounds)
- ¼ cup flour
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 tablespoons extra virgin olive oil
- 4 cups sliced button mushrooms
- 1 cup sliced red onion
- 2 tablespoons fresh chopped rosemary
- 1 tablespoons whole grain mustard
- 2 tablespoons Dijon mustard
- ½ cup white wine
- 2 tablespoons fresh parsley chopped
- ¼ cup chicken stock
- ¼ cup heavy cream
- 2 tablespoons butter
Instructions
- In a medium bowl, place four, salt and pepper and mix. Dredge chicken in four, shake excess and set aside.
- In a large skillet heat oil over medium high heat until hot. Add chicken breasts and brown 3-4 minutes per side. If all four pieces will not fit, cook in two batches. Remove chicken to a platter and set aside.
- Heat pan back up to high and add mushrooms and cook for about three minutes until just starting to brown. Reduce to medium high and add onions and rosemary. Cook for two to three minutes. The mushrooms will give up some liquid when the onions are added. Add both mustards, and wine and scrape up bottom. Add parsley, stock, cream and butter and mix to combine. Add chicken back in and cover with sauce. Reduce heat to a simmer and cook just until the chicken is cooked through (depending on size). Serve with sauce over each portion. http://www.afamilyfeast.com/
Tuesday, May 26, 2015
APPLE CRISP
APPLE CRISP
For the crumb topping
- 1/2 cup flour
- 1/2 cup old fashioned oats
- 1/2 cup brown sugar
- 1/2 tsp baking powder
- 1/4 tsp ground cinnamon
- dash of salt
- 1/3
cup unsalted butter, diced into small chunks
For
the Apple filling
- 3-4
large Granny Smith apples, peeled and sliced thin
- 3 Tbsp butter, melted
- 2 Tbsp flour
- 1 Tbsp lemon juice
- 3 Tbsp milk
- 1/2 tsp vanilla extract
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- dash of salt
Instructions
- Preheat
oven to 375 degrees F.
- In a
medium size bowl combine the crumb topping ingredients with a fork or
pastry blender until it resembles small crumbs. Refrigerate
while you prepare the apple filling.
For
the Apple Filling
- In a
small bowl, combine melted butter and flour until well blended. Add lemon
juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and
salt. Pour butter mixture over apples and toss to coat. Pour apple mixture
into an 8x8-inch baking dish and spread into an even layer. Sprinkle crumb
topping evenly over the apples. Bake for 30-35 minutes or until golden
brown and top is set. Remove from oven and allow to cool for at least 10
minutes before serving.
http://tastesbetterfromscratch.com/
Pumpkin Cake
- 4 eggs
- 1 cup canola oil
- 2 cups sugar
- 1 – 15oz can of pumpkin
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon ginger
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- Pumpkin Cream Filling
- 1 – 8 ounce package cream cheese
- 1/3 cup canned pumpkin
- ¼ cup sugar
- ½ teaspoon cinnamon
- Pumpkin Spice Caramel
- Pumpkin Spice Caramel Sauce recipe
- 1 cup pecans, chopped
Directions
Pre-heat oven to 350 degrees. Grease two 9-inch round cake pans, with cooking spray and lightly dust with some flour, then set aside.
Mix eggs, oil, sugar and pumpkin in a large bowl. Sift remaining ingredients and add to the pumpkin mixture. Mix well and pour into greased jelly roll pan. Bake for 20-25 minutes. Remove from oven, and set on cooling racks until completely cooled. (I sometimes will stick mine in the fridge to speed up the process, and I like it cold too!)
Prepare filling while cakes are cooling.
In a mixing bowl beat together cream cheese, pumpkin, sugar, and cinnamon until well combined and thick.
Place one cake layer on a serving plate, I like to use a cake stand. Evenly spread the filling on top of the bottom layer, then add the second cake on top, set in the fridge while you prepare the caramel sauce to allow filling to set.
Allow sauce to cool and thicken 10 minutes before you drizzle it on the cake.
Once it has slightly cool pour over cake and allow it to run down the sides. Pour from the center out, and then top with the chopped pecans.
http://www.adashofsanity.com
Rolo-Milo Muffin
…. o soete sondes… .!!
1½ koppies milo poeier
1 pakkie rolo sjokolade lekkers
1 ½ koppie bruismeel
1 ½ koppie volroom melk
5 el botter – gesmelt
1 groot eier geklits
½ koppie melk (gewone) sjokolade gebreek
½ koppie wit sjokolade, gebreek
Voorverhit oond 200°C
Sif koekmeel , gooi wit en bruin sjokolade stukkies by.
Smelte botter, ggoi melk en milo, meng tot net gemeng, en gooi by die bruismeel en wit sjokolade, sit geklitste eier by roer goed deur. berei muffin pan met “spray & cook” , sit muffin linners in.
Skep eetlepels vol beslag in muffin pan, sit rolo in die middle van die rou deegbeslag,
Bak 20 min tot mooi bruin, toets met pen.
https://www.facebook.com/pages/Boerekos-Kookengeniet/258723034168158?fref=nf
Monday, May 25, 2015
Lemon Cream Cheese Bars
INGREDIENTS:
cooking spray
2 (8 ounce) packages refrigerated
crescent roll dough (such as Pillsbury®
Recipe Creations®), divided
2 lemons, zested and juiced, divided
|
2 (8 ounce) packages cream cheese,
softened
1/2 cup white sugar
2 tablespoons butter, melted
3 tablespoons white sugar
|
DIRECTIONS:
| 1. | Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray. |
| 2. | Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges. |
| 3. | Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer. |
| 4. | Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter. |
| 5. | Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour. http://allrecipes.com/ |
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