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Archive for the ‘Rochelle’ Category

Caesar Salad Dressing

 

  • 2 small garlic cloves, minced
  • 1 teaspoon anchovy paste
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup mayonnaise
  • 1/2 cup Olive Oil
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, olive oil, Parmigiano-Reggiano, salt and pepper and whisk until well combined. The dressing will keep well in the fridge for about a week.

 

 

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2016 Recap

Shopping Ingredients:

4 tubs (3 lbs each) of sour cream
16ish lbs of flour (bought 25lb bag)
3 sticks butter
12 eggs
Vegetable Oil
Salt

Everyone must bring:
Cookie sheets
Cooling racks
A dish towel
Rolling pins

Other needs:
Freezer Ziplocks
Freezer Paper
Sharpie
Wine
Mixer
Dough hook

Recipe:

4.5 cups flour
2 tsp salt
Egg yolk
2 tbs oil
2 tbs melted butter
2 cups sour cream

Fillings:

Potato:
15lbs potatos
24oz shredded cheddar

Mushroom:
2 tbs butter (to saute)
16oz mushrooms
1/2 red onion
Handful of kale

Cheese
1lb Farmer’s cheese
One egg
One egg yolk
Dash of salt
2tbs powdered sugar.

Total yield:

11 batches of dough —
19 dozen potato and cheese
1.5 dozen potato/gouda
2 dozen farmer’s cheese
2 dozen mushroom

Started at 11:30 making dough, took break for lunch (and dough to rest!), done by 4:30.

Notes:
Dough needs to be rolled thinner than you think.
We had 1/2 dough leftover, could have used more fillings.

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Makes 2 dozen to 3 dozen cookies

2 cups sifted regular flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup shortening

1/2 cup peanut butter

1/2 cup firmly packed brown sugar

1/2 cup granulated white sugar

1 egg

1/4 cup orange juice

Measure flour, baking soda, baking powder and salt into a sifter. In a large bowl, cream shortening and peanut butter with brown and granulated sugars until fluffy; beat in egg. Sift in flour mixture, adding alternately with the orange juice and blending well to make stiff dough.

Chill until firm enough to handle. Roll dough, a teaspoon at a time, into balls; place 3 inches apart on ungreased cookie sheets. Flatten balls crisscross fashion with a fork. Bake at 375 degrees for 12 minutes or until golden. Remove from cookie sheet and cool completely on a wire rack.

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  • 1/2 cup semisweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/2 cup butter (NOT margarine)
  • 3 eggs
  • 4 egg yolks
  • 2 (8 ounce) packages brownie mix
  • 3 Tbsp. chocolate milk
  • 2 Tbsp. powdered sugar

Preheat oven to 400 degrees. Spray 12 nonstick muffin cups with nonstick baking spray containing flour. Then sift a little cocoa powder into each cup and gently shake the muffin tin to distribute the cocoa powder; shake out any excess and set aside. You can also use six (3/4-cup or 6-ounce) custard or souffle cups.

In a medium microwave-safe bowl, combine both kinds of chocolate chips and butter. Microwave on high power for 1 minute, stirring twice during cooking, or until chocolate and butter are melted and mixture is smooth. Cool for 5 minutes.

In a large bowl, combine eggs and egg yolks and beat at high speed for 5 minutes until light in color, and doubled in size.

Gradually add the dry brownie mixes to the beaten egg mixture, stirring with wooden spoon until well blended. Fold in melted chocolate mixture and chocolate milk. Carefully pour batter into prepared muffin cups or custard cups.

Bake at 400 degrees for 10 to 14 minutes or just until edges are set. If making six larger cakes, bake for 13 to 18 minutes until edges are set. The centers of the little cakes will be soft. Cool on wire rack for 2 minutes. Then run a knife around edge of each cake to loosen, then invert warm cake on each serving plate. Dust with powdered sugar. 6 or 12 servings

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