March 19th, 2008 by alice
Tags: Bread, Cream, Strawberries, Super
INGREDIENTS
- 1 3/4cupsflour
- 1/2teaspoonbaking powder
- 1/4teaspoonbaking soda
- 1/2teaspoonsalt
- 1/4teaspooncinnamon
- 1/2cupbutter, softened(1 stick of butter = 1/2 cup)
- 3/4cupsugar
- 1/4cuplight brown sugar
- 2eggs, room temperature
- 1/2cupsour cream, room temperature
- 1teaspoonvanilla
- 1 1/4cupsstrawberries, fresh & coarsely chopped(do NOT use frozen)or fresh blueberries
- 3/4cupwalnuts (optional)
- 1 1/2cupsfresh strawberries, sliced(amount may very depending on size of your baking pan. thickness of slices is up to you, I cut them a)
-
Topping (amounts may vary depending on size of baking pan)
- 1/2cupall-purpose flour
- 1/2cupsugar
- 1/2cupbutter, cold
- 1/4cuppecans, chopped
DIRECTIONS
- Combine flour, baking powder, baking soda, salt and cinnamon; set aside.
- In small bowl, beat butter until creamy; Gradually add sugar, beat 1 minute or until light and airy; Add brown sugar; Beat in eggs, one at a time; Beat in sour cream and vanilla.
- Stir into flour mixture only until dry ingredients are moistened.
- Fold in chopped strawberries and nuts.
- Pour into a greased and floured baking pan.Just about any pan could probably be used (a loaf pan, springform pan, etc.), just keep in mind that the bread will rise, so you want to make sure your pan is deep enough to avoid overflowing.I used roughly a 10.5 inch, round pan, about 2 inches deep.
- Place sliced strawberries, evenly, over the top of batter.
- To make the topping: Combine the flour and sugar in a bowl.
- With a fork or a mixer, cut in and mix butter until consistency of cookie dough (the best way I can think to describe it).
- Tear topping into little chunks and spread evenly over top of sliced strawberries.I had just enough to cover them completely, however, as stated above, the amount you need will vary depending on the size of your pan.If you use a bigger pan, you will need to make about a batch and a half of what is stated above for the topping. If you use a considerably smaller pan, like a loaf pan, you might want to cut the topping recipe in half.It’s hard to mess it up, so do what you think will work. :).
- Bake at 350 degrees for 60 to 65 minutes or until toothpick comes out clean (cooking time may vary; it took about 90 minutes in my oven).
- Remove from oven and let cool for about 10 to 15 minutes.
- DIG IN!
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March 19th, 2008 by alice
Tags: Cocojito
INGREDIENTS
- 2ouncescoconut rum(Bacardi)
- 5fresh mint leaves, torn
- 1ouncecoconut cream(Coco Lopez)
- splashsweetened lime juice(Rose’s)
- club soda
- mint sprigs, for garnish
DIRECTIONS
- Add ingredients, except club soda, to a cocktail shaker with ice cubes.
- Shake several times and pour into a chilled high-ball glass.
- Top with club soda and serve with a sprig of mint to garnish.
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March 19th, 2008 by alice
Tags: Champagne, Peaches, Poached
INGREDIENTS
- 2large ripepeaches, preferably white
- 2cupsdry champagne
- 1/2cupmaple syrup
- 1/2smallvanilla bean
- 3largestrawberries
- 2tablespoonspowdered sugar
- 1/4mediumlemon, juice of
- 1cup romancewhipped cream, see recipe below
- 2largemint leaves(to garnish)
- 1/2cupheavy whipping cream
- 3tablespoonspowdered sugar
- 2teaspoonsvanilla extract
DIRECTIONS
- Make a very light incision all around peach skins.
- Plunge the peaches briefly into boiling water, then into cold water, and peel.
- Place in a shallow pan and douse with champagne.
- Add the syrup and vanilla bean.
- Bring to a slow boil over low heat, and poach peaches at about 185°F, but do not allow to boil.
- If peaches are very ripe, they will be poached after 5 minutes.
- Place peaches and syrup in a cool place, but do not refrigerate.
- Drain peaches, reserving the poaching liquid.
- Wash strawberries, remove any leaves, and purée in a blender or food processor.
- Place in a bowl and stir sugar into the purée.
- Stir romance whipped cream into the strawberry purée and add lemon juice.
- Serve on round plates, or in glass dishes or small bowls.
- Line the bottom of the dishes with strawberry cream and arrange the cooled, but not chilled, peaches on top.
- Garnish each peach with a mint sprig. Serve the chilled poaching liquid separately in a sauce boat.
- ROMANCE WHIPPED CREAM:.
- Using a wire whisk or electric mixer, beat heavy cream over ice cubes in a chilled mixing bowl, just until cream thickens. When peaks start to form, add sugar and vanilla. Then whip to the desired consistency.
- Yield: 1 1/4+ cups.
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March 19th, 2008 by alice
Tags: Apricot, Sauce
INGREDIENTS
- 2tablespoonscornstarch
- 1/2cupsugar
- 1 1/2cupsapricot nectar
- 1tablespoonlemon juice
- 3/4teaspoonalmond extract
- 1cupapricot halves, drained, chopped
DIRECTIONS
- In a sauceman, blend the cornstarch & sugar, then add the nectar.
- Heat, stirring constantly, until thickened.
- Remove from the heat & add the rest of the ingredients & mix well.
- Serve warm or chilled.
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March 19th, 2008 by alice
Tags: Bean, Black, Salad
INGREDIENTS
- 2 (15 ounce)cansblack beans, drained
- 1 (10 ounce)cancorn, drained
- 2roma tomatoes, diced
- 1/4cup dicedred bell peppers
- 1/4cup dicedred onions
- 1/4cup dicedgreen onions
- 1/4cup dicedpineapples
- 1tablespoon choppedcilantro leaves
- 1jalapeno, seeded and minced
- 4tablespoonssherry wine vinegar
- 1/2lime, juice of
- 3tablespoonshoney
- 1tablespoonsalt
- 1teaspoonblack pepper
- 1pinchground cumin
DIRECTIONS
- Mix all ingredients in a bowl and refrigerate for 1 hour.
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