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| Photo and Recipe courtesy keyingredient.com http://www.keyingredient.com/recipes/7214014/brazilian-cheese-bread-pao-de-queijo/ Ingredients ½ cup olive oil or butter ⅓ cup water ⅓ cup milk or soy milk 1 teaspoon salt 2 cups tapioca flour 2 teaspoons minced garlic ⅔ cup freshly grated Parmesan cheese 2 beaten eggs Directions 1.Preheat oven to 375 degrees F (190 degrees C). 2.Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes. 3.Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, ¼ cup-sized balls of the mixture onto an ungreased baking sheet. 4.Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes. |
Sunday, September 25, 2011
Brazilian Cheese Bread (Pao de Queijo)
Looking for my camera.. will have to steal from others for a few days.
Topping
2 medium apples
4 tablespoons butter
¾ cup light brown sugar, firmly packed
2 tablespoons boiled cider or thawed apple juice concentrate
¼ teaspoon ground cinnamon
½ cup light corn syrup
Cake
¾ cup vegetable oil
1 cup brown sugar, firmly packed
2 tablespoons boiled cider or thawed apple juice concentrate
2 large eggs
1½ teaspoons ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
½ teaspoon salt
1 teaspoon baking soda
1½ cups King Arthur Unbleached All-Purpose Flour
1 large apple, peeled and finely chopped
¾ cup chopped pecans or walnuts, optional
Directions
1) Preheat the oven to 350°F. Lightly grease a 9” round cake pan at least 2” deep. Line the bottom with parchment, and grease the parchment.
2) Slice the top, including the stem, off one of the apples and set it aside before peeling and slicing the rest of the apples into ¼” thick wedges.
3) Place the apple top, stem side down, in the middle of the pan, and overlap the rest of the apple wedges in a ring around it.
4) Prepare the topping by heating the butter, sugar, boiled cider, cinnamon, and corn syrup together over low heat, stirring until the sugar is dissolved.
5) Pour ½ cup of the syrup mixture into the prepared pan, and set the rest aside.
6) To make the cake: Beat the oil, brown sugar, boiled cider, eggs, spices, and salt together for 2 minutes at medium speed
7) Mix the flour with the baking soda, and stir it into the batter.
8) Add the chopped apple and nuts, and mix until just blended.
9) Drop scoops of the batter atop the apples in the pan, gently spreading to cover.
10) Bake the cake for 50 to 55 minutes, or until a cake tester inserted near the center comes out clean.
11) Remove the cake from the oven, and run a thin spatula around the edge to loosen.
12) Let the cake cool in the pan for 5 minutes, then turn it out onto a serving plate, bottom side up. Scrape out any sauce that remains in the pan, and spread it over the cake.
13) Reheat the reserved topping. If butter starts to separate as you reheat, add water by the teaspoon and stir until the butter rejoins the rest of the sauce.
14) Pour the sauce over the cake. Serve cake warm or at room temperature, with whipped cream if desired.
Yield: 8 to 10 servings.
| Photo and Recipe courtesy keyingredient.com http://www.keyingredient.com/recipes/9204057/apple-upside-down-cake/ |
Looking for my camera.. will have to steal from others for a few days.
Topping
2 medium apples
4 tablespoons butter
¾ cup light brown sugar, firmly packed
2 tablespoons boiled cider or thawed apple juice concentrate
¼ teaspoon ground cinnamon
½ cup light corn syrup
Cake
¾ cup vegetable oil
1 cup brown sugar, firmly packed
2 tablespoons boiled cider or thawed apple juice concentrate
2 large eggs
1½ teaspoons ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
½ teaspoon salt
1 teaspoon baking soda
1½ cups King Arthur Unbleached All-Purpose Flour
1 large apple, peeled and finely chopped
¾ cup chopped pecans or walnuts, optional
Directions
1) Preheat the oven to 350°F. Lightly grease a 9” round cake pan at least 2” deep. Line the bottom with parchment, and grease the parchment.
2) Slice the top, including the stem, off one of the apples and set it aside before peeling and slicing the rest of the apples into ¼” thick wedges.
3) Place the apple top, stem side down, in the middle of the pan, and overlap the rest of the apple wedges in a ring around it.
4) Prepare the topping by heating the butter, sugar, boiled cider, cinnamon, and corn syrup together over low heat, stirring until the sugar is dissolved.
5) Pour ½ cup of the syrup mixture into the prepared pan, and set the rest aside.
6) To make the cake: Beat the oil, brown sugar, boiled cider, eggs, spices, and salt together for 2 minutes at medium speed
7) Mix the flour with the baking soda, and stir it into the batter.
8) Add the chopped apple and nuts, and mix until just blended.
9) Drop scoops of the batter atop the apples in the pan, gently spreading to cover.
10) Bake the cake for 50 to 55 minutes, or until a cake tester inserted near the center comes out clean.
11) Remove the cake from the oven, and run a thin spatula around the edge to loosen.
12) Let the cake cool in the pan for 5 minutes, then turn it out onto a serving plate, bottom side up. Scrape out any sauce that remains in the pan, and spread it over the cake.
13) Reheat the reserved topping. If butter starts to separate as you reheat, add water by the teaspoon and stir until the butter rejoins the rest of the sauce.
14) Pour the sauce over the cake. Serve cake warm or at room temperature, with whipped cream if desired.
Yield: 8 to 10 servings.
Apple Pie Filling
4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons salt
10 cups water
3 tablespoons lemon juice
2 drops yellow food coloring
6 pounds apples
Directions
In a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
Sterilize canning jars, lids and rings by boiling them in a large pot of water.
Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
Fill jars with hot syrup, and gently remove air bubbles with a knife.
Put lids on and process in a water bath canner for 20 minutes.
*Enough to fill approx. 7 guart size jars*
Recipe via AllRecipes.com http://allrecipes.com/Recipe/canned-apple-pie-filling/detail.aspx
Friday, September 16, 2011
Union Square Cafe's Bar Nuts
A great warm fall appetizer or snack! Found this recipe watching 'Best Thing I Ever Ate' on the Food Network. Be careful, tasty and addicting.
Ingredients:
2 1/4 cups (18-ounces) assorted unsalted nuts including peeled peanuts, cashews, brazil nuts, hazel nuts, walnuts, pecans and Whole unpeeled almonds
2 tablespoons coarsely chopped fresh rosemary leaves
1/2 teaspoon cayenne pepper
2 teaspoons dark brown sugar
2 teaspoons sea salt
1 tablespoon unsalted butter, melted
Directions
Preheat the oven to 350 degrees F
Toss the nuts in a large bowl to combine and spread Them out on a baking sheet. Toast in the oven until light gold brown. About 10 min.
In a bowl, combine rosemary, cayenne pepper, sugar, salt and melted butter
Thoroughly toss the roasted nuts in the spiced butter and serve warm. If too oily, place spiced butter coated nuts back on baking sheet and roast in 350F oven for a few minutes. Once you eat these, you will never want to stop.
2 1/4 cups (18-ounces) assorted unsalted nuts including peeled peanuts, cashews, brazil nuts, hazel nuts, walnuts, pecans and Whole unpeeled almonds
2 tablespoons coarsely chopped fresh rosemary leaves
1/2 teaspoon cayenne pepper
2 teaspoons dark brown sugar
2 teaspoons sea salt
1 tablespoon unsalted butter, melted
Directions
Preheat the oven to 350 degrees F
Toss the nuts in a large bowl to combine and spread Them out on a baking sheet. Toast in the oven until light gold brown. About 10 min.
In a bowl, combine rosemary, cayenne pepper, sugar, salt and melted butter
Thoroughly toss the roasted nuts in the spiced butter and serve warm. If too oily, place spiced butter coated nuts back on baking sheet and roast in 350F oven for a few minutes. Once you eat these, you will never want to stop.
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