FoodAskew » milk

Rocky Road Bars

Trish — Wed, 21 Jul 2010 19:00:26 +0000

Submitted by Michelle Fawver

1 c. butter or margarine		1 c. water
3 tbsp cocoa		½ c. buttermilk or sour milk
2 c. sugar		2 c. flour
2 eggs		1 tsp baking soda
dash of salt

Topping

2-3 c. mini marshmallows

¾ c. chopped walnuts

Frosting

½ c. butter or margarine		7½ tbsp milk
3 tbsp cocoa		6½ c. powdered sugar

Combine butter, water, & cocoa & bring to a boil. Mix all ingredients, except topping & frosting ingredients, well (batter will be thin). Bake at 350°F in a greased 11″x16″ pan for 20 minutes. Cover with the topping ingredients.

Bring to a boil the butter & milk from the frosting ingredients. Add additional frosting ingredients & beat until smooth. Frost bars.

Toasted Butter Pecan Cake

Trish — Fri, 09 Jul 2010 19:00:46 +0000

Submitted by Monica Fawver

1 c. butter, softened		2 c. chopped pecans, toasted
2 c. sugar		4 eggs
2 tsp vanilla extract		3 c. flour
2 tsp baking powder		½ tsp salt
1 c. milk

Frosting

8 oz. cream cheese, softened		1 c. butter, softened
2 lb. powdered sugar		2 tsp vanilla extract
2-3 tbsp milk		2/3 c. chopped pecans, toasted

In a large mixing bowl, cream sugar & butter. Add eggs, one at a time, beating well. Add vanilla. Combine the flour, baking powder, & salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in pecans. Pour into three greased 9″ round baking pans. Bake at 350°F for 25-30 minutes. Cool for 10 minutes before removing from pans; set aside & cool completely.

For frosting, beat the cream cheese, butter, powdered sugar, & vanilla. Beat in enough milk to achieve spreading consistency. Spread frosting between layers, inserting toothpicks to stabilize layers. Frost top & sides of cakes. Sprinkle with pecans. Store in refrigerator.

Peanut Butter Frosted Brownies

Trish — Wed, 07 Jul 2010 19:00:18 +0000

Submitted by Monica Fawver
Serves 4-6

4 oz. unsweetened chocolate		1 c. butter or margarine
4 eggs		2 c. sugar
1 c. flour

Frosting

3 c. powdered sugar		1 c. peanut butter
½ c. butter or margarine		4-6 tbsp milk
chocolate syrup

In a small saucepan, melt chocolate & butter over low heat; set aside. In a mixing bowl, beat eggs & sugar until light & pale colored. Add flour & melted chocolate; still well. Pour into a greased 13″x9″ baking pan. Bake at 350°F for 25 minutes.

For frosting, beat powdered sugar, peanut butter, & butter in a mixing bowl. Stir in milk until mixture reaches desired spreading consistency. Spread over cooled brownies; cover & chill until firm.

If desired, drizzle chocolate syrup over brownies. Store in the refrigerator.

Berry Buckle

Trish — Mon, 05 Jul 2010 19:00:34 +0000

Submitted by Monica Fawver
Serves 6-8

2 c. flour		2½ tsp baking powder
¼ tsp salt		½ c. shortening
¾ c. sugar		1 egg
½ c. milk		2 c. fresh or frozen berries
½ c. flour		½ c. sugar
½ tsp ground cinnamon		¼ c. butter or margarine

Grease bottom & ½” up sides of a 9″x9″x2″ baking pan.

Combine the 2 c. flour, baking powder, & salt. In another mixing bowl, beat shortening for 30 seconds. Add the ¾ c. sugar. Beat on medium to high speed until light & fluffy. Add egg; beat well. Add dry mixture & milk alternately to beaten egg mixture, beating until smooth after each addition. Spoon batter into prepared pan. Sprinkle with fruit. Combine the ½ c. flour, ½ c. sugar, & cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over berries. Bake in a 350°F oven for 50-60 minutes or until golden.

Chef’s Note: We had this at a friend’s house for Thanksgiving and loved it so much we made it for Christmas!

Caramel Brownies

Trish — Mon, 28 Dec 2009 19:00:46 +0000

Submitted by Ruth

½ c. self-rising flour		1/3 c. plain flour
150g unsalted butter, softened		1 ¼ c. soft brown sugar
2 eggs		1 tbsp milk
1 tsp vanilla extract		75g walnut halves, chopped

1. Preheat the oven to 180°C (356°F). Lightly grease a 20cm square (8″) tin & line the base with baking paper.
2. Sift the flours together into a bowl. In a large bowl, beat the butter & the sugar until light & creamy. Add 1 egg, beat well & add 1 tbsp of the flour mixture. Beat in the second egg, milk, & vanilla. Fold in the remaining flour & ½ c. walnuts. Spoon into the tin & smooth the surface.
3. Scatter the top with the remaining chopped walnuts & some extra brown sugar. Bake for 30-45 minutes. Allow to cool in the tin. Carefully turn out & cut into squares.

Capn Crunch Chicken

Trish — Thu, 24 Dec 2009 19:00:30 +0000

Submitted by Whim
Serves 2

2 c. Captain Crunch cereal		2 c. corn flakes
1 egg		1 c. milk
1 c. all-purpose flour		1 tsp onion powder
1 tsp garlic powder		½ tsp black pepper
2 lbs chicken breast cut into 1 oz. cube		Vegetable oil for frying

1. Coarsely grind or crush the two cereals & set aside. Beat the egg with milk & set aside.
2. Stir together the flour, onion & garlic powders & black pepper.
3. Dredge the tenders in the flour, then the egg wash, then the cereal mixture.
4. Either use a deep fryer to fry or pan fry the tenders on low until they are done. Be careful not to turn the temperature up too high or the cereal will start to caramelize.

Chef’s Note: If you like more sweet taste, or less sweet, adjust the cereals to get the right level. Don’t use olive oil for the frying; they don’t taste right.

Cookie Icing

Trish — Wed, 23 Dec 2009 19:30:39 +0000

Submitted by Happy13

1 c. confectioners’ sugar		2 tsp milk
2 tsp light corn syrup		¼ tsp almond extract (optional)
Assorted gel colorings

1. In a small bowl, stir together confectioners’ sugar & milk until smooth. Beat in corn syrup & almond extract until icing is smooth & glossy. If icing is too thick, add more corn syrup.
2. Divide into separate bowls, & add food colorings to each to desired intensity. Dip cookies, or paint them with a brush. Let them dry at least 4-5 hours or over night before stacking.

The Califunky Hot Brown

Trish — Tue, 17 Nov 2009 05:49:07 +0000

Submitted by randilicious
Serves 2

5 tbsp canola oil		3 tbsp all-purpose flour
1½ c. milk		6 tbsp Parmesan cheese, freshly grated
3 tbsp sharp cheddar cheese, shredded		1 egg, beaten
½ tbsp pepper		½ tbsp oregano
1 tsp paprika		1 tsp Old Bay seasoning
1 c. mushrooms, sliced		8 stalks asparagus
1 tomato, thinly sliced		4 slices of bread, toasted
1 avocado		leftover turkey slices and/or ¼ lb. pork roast thinly sliced

1. To prepare sauce, in a large skillet combine 3 tbsp canola oil & flour little by little & mix to create a roux. Stir in flour to absorb the oil. Slowly whisk in the milk, & add Parmesan cheese & cheddar cheese. Stir in the egg to thicken the sauce, but do not allow to boil. Season with pepper, paprika, & Old Bay seasoning & remove from heat.
2. In a separate skillet, heat 2 tbsp canola oil. Saute mushrooms in the oil until soft.
3. In the same skillet, saute the asparagus.
4. Preheat the oven broiler. For each serving, put 2 slices of toast on a broiler-safe dish. Cover toast with layer of slices of turkey/pork roast & mushrooms. Smother each serving with sauce.
5. Place dish in broiler until the top of the sauce in speckled brown & bubbly. Remove from broiler, add tomatoes, & cross cross 4 stalks of asparagus (per serving) over top, & serve.
6. For each serving, slice up half an avocado & add as garnish.

Chef’s Note: The Kentucky Hot Brown retains a special place in my heart, as I was born in Kentucky. Of course, I had to add in more of a California flavor (and a dash of my Maryland side too) to make it healthier.

White Chocolate Ice Cream

Trish — Sun, 01 Feb 2009 19:00:49 +0000

Submitted by Roman
Yields 1 qt.

1 c. milk		2 large eggs
12 oz. white chocolate chips (1 bag)		1½ c. heavy cream
1 tsp vanilla extract

1. Start with a saucepan that will fit everything, & bring the milk to a simmer. While that is heating, beat the eggs in a medium mixing bowl. Add the hot milk very slowly to the eggs. Once it is combined very well, put the egg & milk mixture back in the pan & put it over low heat.
2. Whisk the mixture (now a custard) until it thickens & will coat the back of a spoon & leave a trail when you run a finger over it. Remove it from the heat & stir in the chocolate until it’s melted.
3. Pour the mixture through a mesh strainer into a large clean bowl. Allow it to cool slightly, then stir in the cream & vanilla.
4. Cover the bowl & refrigerate until cold or overnight. Stir the mixture one more time, then put it in your ice cream maker following the manufacturer’s directions.
5. Eat immediately for soft serve or freeze for at least two hours for a firmer consistency.

Chef’s Note: For a slight change up, I added roughly chopped peppermint bark candy to the ice cream maker about 5 minutes before the ice cream was done in the machine.

Chocolate Passion Bowl

Trish — Mon, 15 Dec 2008 18:30:10 +0000

So while this recipe technically came from a book, one of my best friends & the best budding freelance bakers I know made it for our Christmas party last year and it killed!

From Simply Stunning Holiday Desserts
Makes 16 2/3 c. Servings

3 c. cold milk		2 pkg. Chocolate flavor instant pudding (4 svg. size)
8 oz. Cool Whip French Vanilla, thawed & divided		5½ c. 1″ brownie cubes
1 pt. raspberries

1. Ahead of time, bake a batch of brownies in a 9″ square dish. Once cooled and cut into 1″ cubes you should have enough for the brownie layer here.
2. Beat milk & dry pudding mixes in large bowl with wire whisk 2 minutes or until blended.
3. Gently stir in 1 c. of the whipped topping.
4. Place half of the brownies in a 2 qt. serving bowl; top with layers of half each of the pudding mixture, remaining whipped topping, & raspberries. Repeat all layers.
5. Refrigerate at least 1 hour. Store leftovers in refrigerator.

Chef’s Note: If desired, use Baker’s One Bowl Brownies to bake a 13×9″ brownie batch. Cut enough of the brownies into 1″ cubes to measure for this recipe. Reserve remaining brownies for snacking!