Monday, October 5, 2009
It's Here!!!
I'm so pleased to announce the launch of The Cooks Next Door! Many of these recipes will appear over there over time but with pictures and hopefully better details and more accuracy. :) I'm teaming with a good friend of mine on this brand new website - please check us out! I hope you enjoy!
Thursday, July 16, 2009
Coming Soon...
There are some things in the works...therefore I'm not going to be adding very many recipes here at least for now. Stay tuned for some exciting things in the coming months! If you are looking for a particular recipe or have a question, feel free to e-mail me or leave a comment! I'm still cooking and still creating. :)
Thursday, April 23, 2009
Orange Julius
This is a delicious, icy drink that will forever remind me of my childhood. :)
6 oz. frozen orange juice concentrate
6 oz. water
1 c. milk
1/8-1/4 c. sugar
1/2 tsp. vanilla extract
12 ice cubes
Chill glasses in freezer.
Combine all ingredients in blender or smoothie machine and blend until ingredients are mixed and ice is pulverized. Makes 3-4
6 oz. frozen orange juice concentrate
6 oz. water
1 c. milk
1/8-1/4 c. sugar
1/2 tsp. vanilla extract
12 ice cubes
Chill glasses in freezer.
Combine all ingredients in blender or smoothie machine and blend until ingredients are mixed and ice is pulverized. Makes 3-4
Wednesday, April 15, 2009
Mini Cheesecakes
These are so quick and easy - perfect for showers and pitch-ins! I found a recipe but changed it. :)
1 c. crushed vanilla wafers
2 (8 ounce) packages cream cheese, room temperature
3/4 cup white sugar
2 eggs
1 tsp. lemon zest
1 teaspoon vanilla extract
Fresh fruit - strawberries, kiwis, blueberries, whatever you like tossed with a little sugar and citrus juice
Preheat oven to 350 degrees F. Line miniature muffin tins with miniature paper liners.
Place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
Bake for 15 minutes. Cool. Top with fruit just before serving. Garnish with whip cream.
1 c. crushed vanilla wafers
2 (8 ounce) packages cream cheese, room temperature
3/4 cup white sugar
2 eggs
1 tsp. lemon zest
1 teaspoon vanilla extract
Fresh fruit - strawberries, kiwis, blueberries, whatever you like tossed with a little sugar and citrus juice
Preheat oven to 350 degrees F. Line miniature muffin tins with miniature paper liners.
Place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
Bake for 15 minutes. Cool. Top with fruit just before serving. Garnish with whip cream.
Lemon Cream Cupcakes
This is from allrecipes.com but adjusted for us. :) These are even better frosted with a lemon cream cheese frosting.
1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
1 tsp. lemon extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream or plain yogurt
FROSTING:
3 tablespoons butter or margarine, softened
2 1/4 cups confectioners' sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla extract
1/4 teaspoon grated lemon peel
1 tablespoon milk
In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick).
Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes; remove to wire racks to cool completely.
For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.
1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
1 tsp. lemon extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream or plain yogurt
FROSTING:
3 tablespoons butter or margarine, softened
2 1/4 cups confectioners' sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla extract
1/4 teaspoon grated lemon peel
1 tablespoon milk
In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick).
Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes; remove to wire racks to cool completely.
For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.
Carrot Cupcakes
I found this cake recipe on allrecipes.com and altered for our tasted and then I made them into cupcakes. Toasting the pecans and coconut would enhance the flavor even more!
3 eggs
3/4 cup buttermilk (or sour milk)
3/4 cup vegetable or canola oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped pecans
1 (8 ounce) can crushed pineapple with juice
Preheat oven to 350 degrees F. Put 24 cupcake liners in muffin tins.
In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
In a medium bowl, combine shredded carrots, coconut, pecans, and pineapple.
Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
Divide batter evenly between the 24 cupcakes, and bake at 350 degrees F 20-25 minutes. Check with toothpick.
Cool completely and frost with cream cheese frosting. Garnish with a whole or chopped pecans and or toasted coconut.
3 eggs
3/4 cup buttermilk (or sour milk)
3/4 cup vegetable or canola oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped pecans
1 (8 ounce) can crushed pineapple with juice
Preheat oven to 350 degrees F. Put 24 cupcake liners in muffin tins.
In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
In a medium bowl, combine shredded carrots, coconut, pecans, and pineapple.
Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
Divide batter evenly between the 24 cupcakes, and bake at 350 degrees F 20-25 minutes. Check with toothpick.
Cool completely and frost with cream cheese frosting. Garnish with a whole or chopped pecans and or toasted coconut.
Dinner Rolls
My friend, Becca, gave me this recipe and they are seriously the best! These are especially great served hot!
3 ½ to 3 ¾ cups all-purpose flour
¼ cup sugar
¼ cup butter 1 teaspoon salt
1 package regular or quick active dry yeast (2 ¼ teaspoon)
½ cup very warm water
½ cup very warm milk
1 large egg
Mix 2 cups of the flour, the sugar, ¼ cup butter, salt and yeast in large bowl. Add warm water, warm milk and egg. Beat with mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping the bowl frequently. Stir in enough remaining flour to make dough easy to handle.
Knead the dough about 5 minutes or until dough is smooth and springy. Place dough in large greased bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until double.
Grease 9x13 pan.
Gently push fist into dough to deflate. Pull off small portions of dough (enough to make one roll), shape into balls and place in pan. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double.
Heat oven to 375.
Bake 12 to 15 minutes or until golden brown.
3 ½ to 3 ¾ cups all-purpose flour
¼ cup sugar
¼ cup butter 1 teaspoon salt
1 package regular or quick active dry yeast (2 ¼ teaspoon)
½ cup very warm water
½ cup very warm milk
1 large egg
Mix 2 cups of the flour, the sugar, ¼ cup butter, salt and yeast in large bowl. Add warm water, warm milk and egg. Beat with mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping the bowl frequently. Stir in enough remaining flour to make dough easy to handle.
Knead the dough about 5 minutes or until dough is smooth and springy. Place dough in large greased bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until double.
Grease 9x13 pan.
Gently push fist into dough to deflate. Pull off small portions of dough (enough to make one roll), shape into balls and place in pan. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double.
Heat oven to 375.
Bake 12 to 15 minutes or until golden brown.
Cranberry Couscous Salad
Cranberry Couscous Salad
Ingredients
1 (5.8-ounce) box instant couscous
3/4 cup sweetened dried cranberries
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon sugar
1/2 orange, juiced
2 to 3 tablespoons extra-virgin olive oil
3 to 4 scallions, trimmed and thinly sliced on an angle
2 tablespoons chopped fresh Italian parsley leaves
1/2 lemon, juiced
3/4 cup chopped walnuts, toasted
Freshly ground pepper
Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.
Ingredients
1 (5.8-ounce) box instant couscous
3/4 cup sweetened dried cranberries
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon sugar
1/2 orange, juiced
2 to 3 tablespoons extra-virgin olive oil
3 to 4 scallions, trimmed and thinly sliced on an angle
2 tablespoons chopped fresh Italian parsley leaves
1/2 lemon, juiced
3/4 cup chopped walnuts, toasted
Freshly ground pepper
Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.
Caramel Corn
This is an AMAZING caramel corn recipe - from allrecipes.com. We prefer it without nuts.
7 quarts plain popped popcorn
2 cups dry roasted peanuts (optional)
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup margarine
1/2 teaspoon baking soda
1 teaspoon vanilla extract
Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
Preheat the oven to 250 degrees F. Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.
7 quarts plain popped popcorn
2 cups dry roasted peanuts (optional)
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup margarine
1/2 teaspoon baking soda
1 teaspoon vanilla extract
Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
Preheat the oven to 250 degrees F. Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.
Thursday, April 9, 2009
Tiramisu
From foodnetwork and Gourmet magazine.
Expresso Syrup
1/3 cup water
1/2 cup sugar
2/3 cup strong brewed espresso coffee
1/4 cup Italian or domestic brandy, optional
Mascarpone Filling
1 1/2 cups heavy whipping cream
1/3 cup sugar
2 teaspoons vanilla extract
1 pound mascarpone cheese, softened to room temperature
1/2 pound savoiardi (imported Italian ladyfingers), domestic ladyfingers, or sliced sponge cake
Finishing
Cocoa powder for dusting the surface
Directions
For the syrup, combine water and sugar in a small saucepan. Bring to a simmer, stirring occasionally to dissolve sugar. Remove from heat, cool and add coffee and optional brandy.
For the filling, whip cream with sugar and vanilla until soft peaks form. Fold cream into softened mascarpone.
To assemble, place a layer of the savoiardi, ladyfingers or sponge cake slices in the bottom of a shallow 2-quart baking dish or gratin dish. Sprinkle with half the syrup. Spread with half the filling. Repeat with remaining savoiardi, syrup and filling, spreading the top smooth, using a metal spatula.
Cover with plastic wrap and refrigerate for up to 24 hours before serving. Immediately before serving place cocoa in a fine strainer and shake a light coating on surface.There you have it! Enjoy!
Expresso Syrup
1/3 cup water
1/2 cup sugar
2/3 cup strong brewed espresso coffee
1/4 cup Italian or domestic brandy, optional
Mascarpone Filling
1 1/2 cups heavy whipping cream
1/3 cup sugar
2 teaspoons vanilla extract
1 pound mascarpone cheese, softened to room temperature
1/2 pound savoiardi (imported Italian ladyfingers), domestic ladyfingers, or sliced sponge cake
Finishing
Cocoa powder for dusting the surface
Directions
For the syrup, combine water and sugar in a small saucepan. Bring to a simmer, stirring occasionally to dissolve sugar. Remove from heat, cool and add coffee and optional brandy.
For the filling, whip cream with sugar and vanilla until soft peaks form. Fold cream into softened mascarpone.
To assemble, place a layer of the savoiardi, ladyfingers or sponge cake slices in the bottom of a shallow 2-quart baking dish or gratin dish. Sprinkle with half the syrup. Spread with half the filling. Repeat with remaining savoiardi, syrup and filling, spreading the top smooth, using a metal spatula.
Cover with plastic wrap and refrigerate for up to 24 hours before serving. Immediately before serving place cocoa in a fine strainer and shake a light coating on surface.There you have it! Enjoy!
Ladyfingers
Adapted from allrecipes.com
4 eggs, separated
2/3 cup white sugar
1 tsp. vanilla extract
7/8 cup all-purpose flour
Directions
Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube.
Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy.
In another bowl beat egg yolks, vanilla extract and remaining sugar. Whip until thick and very pale in color.
Sift flour and baking powder together on a sheet of wax paper.
Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.
4 eggs, separated
2/3 cup white sugar
1 tsp. vanilla extract
7/8 cup all-purpose flour
Directions
Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube.
Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy.
In another bowl beat egg yolks, vanilla extract and remaining sugar. Whip until thick and very pale in color.
Sift flour and baking powder together on a sheet of wax paper.
Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.
Saturday, January 10, 2009
Overnight Coffee Cake
2 c. flour
1 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1/2 c. sugar
1/2 c. brown sugar
2/3 c. butter
2 beaten eggs
1 c. yogurt, buttermilk, sour milk, or sour cream
Cut butter in into dry ingredients. Add liquids and stir until blended. Pour into a 9x13 greased pan. Cover and refrigerate
Crumb topping:
1/4 c. brown sugar
1/2 c. flour
1/2 c. nuts
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Combine all ingredients and sprinkle over the top before baking. Bake at 350 degrees for 30 min. or until toothpick inserted comes out clean.
1 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1/2 c. sugar
1/2 c. brown sugar
2/3 c. butter
2 beaten eggs
1 c. yogurt, buttermilk, sour milk, or sour cream
Cut butter in into dry ingredients. Add liquids and stir until blended. Pour into a 9x13 greased pan. Cover and refrigerate
Crumb topping:
1/4 c. brown sugar
1/2 c. flour
1/2 c. nuts
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Combine all ingredients and sprinkle over the top before baking. Bake at 350 degrees for 30 min. or until toothpick inserted comes out clean.
Thursday, January 8, 2009
Corn Bread
1/2 c. sugar (or sucanat)
1/2 c. butter
2 eggs
1 c. cornmeal
1 1/4 c. flour (can be whole wheat)
1 Tb. baking powder
1/4 tsp. salt
1 c. milk
Cream sugar and butter together. Add eggs and beat well. Add dry ingredients alternately with milk. Pour into a greased 9-in. pan and bake at 350 degrees for 35 min.
1/2 c. butter
2 eggs
1 c. cornmeal
1 1/4 c. flour (can be whole wheat)
1 Tb. baking powder
1/4 tsp. salt
1 c. milk
Cream sugar and butter together. Add eggs and beat well. Add dry ingredients alternately with milk. Pour into a greased 9-in. pan and bake at 350 degrees for 35 min.
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