Preheat oven to 350° F. Combine first three ingredients and let set for 5 minutes. Mix 2 cups flour, salt and Italian dressing mix. Combine honey mixture with flour mixture. Add warm water and oil. Mix well. Stir in remaining flour until dough is smooth and elastic. Knead for five minutes. Set aside and cover for 45 minutes. Roll out pizza dough with corn meal dusted over well-greased pizza pan. Cover with 1 cup pizza sauce and favorite toppings. Be careful not to overload crust with toppings so the crust can bake all the way through. Bake 20-25 minutes. Brush crust with melted butter. Let set for five minutes before serving.
Yield: About 4½ dozen
Preheat oven to 300° F. In medium bowl, combine flour and baking powder. Mix well with wire whisk. Set aside. Blend sugars in a large bowl using an electric mixer set at medium speed. Add butter and mix until grainy, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until smooth. Add the flour mixture, craisins, and chocolate chips. Blend at low speed until just combined. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheets, 1 ½ inches apart. Bake for 18 to 20 minutes. Transfer cookies immediately to a cool, flat surface using a spatula.
Preheat oven to 350° F. Grease a 9x5x3-inch loaf pan. Sift together first five ingredients above in a large bowl and set aside. In another bowl, cream sugar and butter. Blend in eggs and vanilla until well mixed. Add dry mixture alternately with mashed bananas until just moistened. Coat pecans with remaining flour and stir into batter. Pour into prepared pan and bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let sit for 10 minutes before removing from pan to a wire rack to cool completely.
You make a mix by combining all dry ingredients into a bag. On baking day, melt the butter and add eggs & vanilla. Then add to dry ingredients. Finish off by adding the banana to the mixture and baking.
Mix oatmeal & buttermilk. Add eggs. Combine dry ingredients & mix them into oatmeal mixture. Stir in butter. Batter is ready to pour on griddle. Cook on a hot griddle, adding blueberries as desired. Flip and cook other side until golden brown.
Makes 12 pancakes.
Sift together flour, sugar, baking powder and salt. Add milk, butter and cocoa. Pour into greased 9x13-inch pan. Mix together 1 cup white sugar, 1 cup brown sugar and 4 tablespoons cocoa. Sprinkle over batter, then add 2 cups boiling water. Bake at 375° F for about 35 minutes.
In a small saucepan, combine brown sugar, butter and corn syrup. Bring to a boil, reduce heat and simmer until slightly thickened. Pour into the bottom of a 13x9x2 inch baking pan. Arrange bread on top.
Beat milk, eggs, vanilla and salt in a medium bowl. Pour over bread, cover and refrigerate overnight.
Preheat oven to 350° F.
Remove cover from pan and bake for 45 minutes, or until set and golden brown. Serve immediately.
Preheat oven to 350° F. Mix dry ingredients together in 2 quart batter bowl. Add remaining ingredients; mixture will be quite thick. Pur into deep dish baker (spritzed). Bake for 35 minutes.
Basic Caramel Software:
2 cups sugar
1 cup water
1 tablespoon light corn syrup
Caramel Sauce Software:
1 batch caramel
2 cups heavy cream
Banana Brulee Software:
4 bananas
Sugar for coating
Additional Splitsville Software:
Ice cream of your choice
Hardware:
Small, heavy saucepan
Clean soup spoon
Candy thermometer (technically optional, but we suggest you use one until you get the hang of things)
Parchment paper
2 sheet pans or other heatproof surface
Aluminum foil
Cooling rack
Butane torch (available at most hardware stores -- darned handy)
Safety goggles (see above)
Plastic squirt bottle (available at most grocery stores)
Combine the sugar, water, and corn syrup in a small, heavy saucepan and place over high heat. As soon as the sugar has dissolved, heat your thermometer under warm tap water (to prevent thermal shock) and attach to side of pan, making sure that the bulb is completely submerged. Do not stir the mixture or agitate the pan at this stage.
When the mixture reaches 230 degrees, reduce the heat to medium and allow the sugar to color gradually. As the temperature approaches 300 degrees the color will start to turn to amber. At this point, it's safe to swirl the pan gently to help distribute the heat evenly. As the caramel heads towards 340 degrees, it will reach a deep amber color.
Remove the pan from the heat and slowly stir with a metal spoon, allowing it to cool until the caramel falls from the spoon in a solid stream, like a string. When it does, it's doodad time.
Form doodads by holding the spoon 12 to 16 inches over the caramel and drizzling the patterns on the parchment. (Hint: allow the spoon to unload into the pan for a few seconds before attempting doodad. This will allow a narrower stream.) Quick back and forth motions or side to side movements are best. It's all in the wrist. Allow doodads to cool for 15 minutes then peel the paper off (not the other way around). Stack in an airtight container with wax paper between each piece.
After making 15 to 20 doodads, you should have sufficient caramel remaining to move on to the sauce phase. So, return the remaining caramel to medium high heat and continue cooking until you see the first sign of smoke. Immediately remove from the heat, and add the cream, all at once, at arms length. (It will boil furiously.) Once the mixture calms down, return to medium heat and boil 3 more minutes, stirring occasionally. Cool to room temperature, move to squirt bottle and refrigerate for up to a week.
To make the bananas brulee, quarter the bananas (peel on) and rub into sugar to coat thoroughly. Remove peel and place on cooling rack over several layers of foil. (Don't try this on your dining room table.) Don your safety goggles and fire up your torch. Hold the torch so that the very tip of the flame barely touches the banana, and move quickly back and forth until the sugar melts, turns brown, and bubbles. As soon as it looks like caramel, move on. You know you've got it down when a solid, glasslike sheet of gold (no graininess) has formed on the banana.
To do the split (so to speak), squirt a pattern of caramel sauce on a chilled plate, top with 4 banana pieces (Lincoln log style), top with the ice cream of your choice (we like our peachy vanilla from Churn Baby Churn), and finally, a doodad.
Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.
OR
Heat oven or electric skillet to 450° F. Put olive oil on thawed baby back ribs. Then rub with garlic salt & cumin.
Place in roaster or electric skillet & seal with aluminum foil.
Cook on 450° F for 12 minutes. Turn oven or skillet to 250° F & cook for another 6 hours.
Take out of oven & allow to cool completely. They save in the refrigerator for 2 days or freezer for several weeks.
On final cooking day cover with your favorite barbeque sauce. I like KC Masterpiece original or honey teriyaki or my own mixture using ketchup, a little mustard, molasses, brown sugar, chopped cooked onions & a little vinegar. Grill to caramelize at about 400° F.
Combine brown sugar, butter and corn syrup in a sauce pan. Boil for 5 minutes, stirring often. Turn off the heat. Then add ½ teaspoon baking soda and 1 teaspoon vanilla. It foams. Pour over the popcorn in a large roasting pan and stir.
Bake for 1 hour at 250º F, stirring every 15 minutes. It will be crunchy when cool.
It seems like a lot of corn, but it magically disappears!
Cook meat and onion. Drain and transfer to a greased 2½ qt baking dish. Add all beans. Mix/combine remaining ingredients and add to rest.
Bake at 350° F for 45 minutes covered and then 15 minutes uncovered.
Mix egg yolks, milk, soda, brown sugar & vinegar. Add flour, mix well. Stir in butter, fold in egg whites. Original recipe called for buttermilk in lieu of milk, I believe. Great for making artistic pancakes.
Place ingredients in a 1 qt jar. Place the directions on the jar.
To make, mix contents of jar with:
Pour into a greased 9x9 pan. Bake at 350° for 27-35 minutes.
Melt margarine, add sugar, salt & vanilla. Add nuts and coconut, then flour. Mix well. Shape small bunches into finger shapes. Place on un-greased cookie sheet, bake at 350° for about 15 minutes, or until golden brown. Cool, toss in bag of powdered sugar to coat.
I love this recipe and my daughter, Stefi, can almost eat one of the loaves all by herself! I always think that I'll freeze one loaf and eat the other. But, somehow the second one never makes it to the freezer. This is easy and fun to make with kids.
Mix together all but the bacon and pat into two loaf pans. I use ceramic pans and usually warm up the loaf and pan in the microwave before placing it into the oven. Then I only have to bake them for about 30 minutes. Crumble bacon over the top for the last few minutes of baking. If you don't heat up the pans, you'll have to bake longer. You can also place all of this into one pan and bake for one hour. Serve with BBQ sauce and a smile.
Cake:
Preheat oven to 350° F. Grease and flour a Bundt pan.
Place cake mix, oil, eggs, liqueur, vodka, pudding mix and orange juice into a large mixing bowl. Beat on medium speed for 3 minutes.Pour evenly into Bundt pan, and bake for 45 - 50 minutes.
For the glaze, mix powdered sugar, orange juice, liqueur and vodka until smooth. Drizzle over the warm cake and let cool to room temperature for glaze to set. Yield: 1 Bundt cake -- about 10-12 servings.
For Muffins:
Fill mini-muffins and/or muffin paper-lined tins ¾ full. Bake mini-muffins for 10 minutes or 20 minutes for regular muffins. Drizzle glaze over cooled muffins or sprinkle with powdered sugar.
OK, here it is. This is the wonderful turkey recipe featured at the GeekAmI website. Enjoy!
Recipe courtesy Alton Brown, also featured in Food Network Magazine
Click here to see how it's done.
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
I am addicted! This is THE actual recipe for the cookies you get at Starbucks. The recipe makes 24 DELICIOUS cookies.