Monday, May 20, 2013
We really enjoyed this delicious cake. The recipe is from Taste of Home 2000 Annual Recipes.
2/3 cup sugar
1/4 cup cornstarch
3/4 cup water
2 cups fresh or frozen unsweetened raspberries
1 tablespoon lemon juice
3 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground mace (didn't have this so didn't add it)
1 cup cold butter or margarine
1 cup milk
1 teaspoon vanilla
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup cold butter or margarine
1/4 cup sliced almonds
In a sauce pan, combine sugar, cornstarch, water and raspberries. Bring to a boil over medium heat; boil for 5 minutes or until thickened, stirring constantly. Remove from heat; stir in lemon juice. Cool.
Meanwhile, in a bowl, combine the first six crust ingredients. Cut in butter until mixture resembles coarse crumbs. Beat eggs, milk and vanilla; add to crumb mixture and mix well. Spread two-thirds of the mixture into a greased 13-in. x 9 in. x 2-in. baking dish. Spoon raspberry filling over crust to within 1 in. of the edges. Top with the remaining crust mixture.
For topping, combine flour and sugar; cut in butter until crumbly. Stir in almonds. Sprinkle over the top. Bake at 350 degrees for 50-55 minutes or until lightly browned.
Yield: 12-16 servings
Thursday, May 16, 2013
Picture from everydayfoodblog.marthastewart.com
2 boneless, skinless chicken breasts (about 1 pound)
1 cup panko breadcrumbs
1/3 cup grated Parmesan cheese
1 tablespoon vegetable oil
1/2 cup all-purpose flour
Salt and pepper
3 large eggs, lightly beaten
(Mom's Note: I had about 3 pounds of chicken breasts and the 3 eggs were just perfect for it. If you are only using 1 pound of chicken breasts, cut the 3 eggs down to 1 egg.)
Spread the panko crumbs on a rimmed baking sheet and bake in a 400 degree oven for 6 to 8 minutes. Transfer to a shallow dish, add Parmesan, drizzle with oil to combine.
Prepare the chicken breasts: Cut the breasts into 3 sections across the grain (the short way). This makes about 2 inch segments. Now slice the 2 inch width into 1/2 inch sections. When you get to the "thin" end of the breast, you will need to cut it on the diagonal so the pieces are evenly sized.
Place flour in a shallow dish and season with salt and pepper. Place the lightly beaten egg(s) in another separate shallow dish.
Increase oven temperature to 450 degrees.
Coat the chicken in the seasoned flour, shaking off the excess then placing them upon a sheet of parchment paper and letting them sit for 10 minutes. You will notice that the flour is absorbed on the chicken pieces. Reflour the chicken pieces. Dip in egg, then coat with panko, pressing to adhere. Place on a sprayed cookie sheet. Bake until chicken is cooked through, about 12 minutes, flipping halfway through. Serve nuggets with sauce.
HONEY MUSTARD SAUCE
Combine 3 tablespoons Dijon mustard and 2 tablespoons each mayo and honey.
SPICY KETCHUP SAUCE
Combine 1/4 cup ketchup, 3 tablespoons spicy chili sauce, such as Sriracha; and 2 tablespoons mayo.
Recipe from Martha Stewart's Everyday Food website
You all know that I have made maple syrup for pancakes for years with just sugar, water, and Mapleine. You know the mistakes I have made with it. I have found a new recipe--it is thicker and I absolutely love it!
1 cup granulated sugar
1 cup brown sugar
1 cup light corn syrup
1 cup water
Maple or other flavoring extract
Heat water and corn syrup to steaming in a 1 1/2 to 2 quart saucepan. Add sugars and stir to dissolve. Cook to 220 degrees on a candy thermometer (be sure to check it first with boiling water to see the boiling point). I just boiled the mixture for 3 minutes. Remove from heat and add flavor to taste. Store in a tightly closed container. I store in the refrigerator, and heat up in the microwave to serve.