Ingredients
2 cups milk
1/4 cup white sugar
2 eggs, beaten
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon vanilla extract
Directions
Fill the lower pan of a double boiler 1/3 full of water, and bring to a low boil. Pour milk into upper pot, and place over boiling water. Heat until small bubbles form around the edges of the milk. Stir in sugar, and continue stirring until it dissolves.
In a small bowl, beat the eggs until light yellow. Remove about 1/2 cup hot milk, and gradually stir it into the eggs. Slowly mix the egg mixture into the milk in the pan.
Mix together cornstarch and water; slowly stir into custard. Bring custard to a boil, and remove from heat. Stir in vanilla. Serve warm or chilled.
Tuesday, July 26, 2011
Cooking : Beer Cheese Soup III
Ingredients
4 cubes chicken bouillon
1 (12 fluid ounce) can or bottle beer
4 cups water
1 1/2 cups cubed potatoes
1 cup chopped celery
1 cup diced carrots
1 cup chopped onion
1 (20 ounce) package frozen cauliflower and broccoli
2 (10.75 ounce) cans condensed cream of chicken soup
1 pound processed cheese food (eg. Velveeta), cubed
Directions
In a large pot over medium high heat, dissolve the bouillon in the beer and water. Add the potatoes, celery, carrots and onion, mix well and allow to cook for 15 to 20 minutes.
Stir in the cauliflower and broccoli mix, and heat for 10 more minutes. Finally, add the condensed chicken soup and the cheese. Reduce heat to low and allow the cheese to melt, stirring often.
4 cubes chicken bouillon
1 (12 fluid ounce) can or bottle beer
4 cups water
1 1/2 cups cubed potatoes
1 cup chopped celery
1 cup diced carrots
1 cup chopped onion
1 (20 ounce) package frozen cauliflower and broccoli
2 (10.75 ounce) cans condensed cream of chicken soup
1 pound processed cheese food (eg. Velveeta), cubed
Directions
In a large pot over medium high heat, dissolve the bouillon in the beer and water. Add the potatoes, celery, carrots and onion, mix well and allow to cook for 15 to 20 minutes.
Stir in the cauliflower and broccoli mix, and heat for 10 more minutes. Finally, add the condensed chicken soup and the cheese. Reduce heat to low and allow the cheese to melt, stirring often.
Cooking : Anniversary Cake
Ingredients
2 2/3 cups sifted cake flour
3 teaspoons baking powder
1 teaspoon salt
5 egg whites
1 3/4 cups white sugar
2/3 cup shortening
2 cups milk
1 teaspoon vanilla extract
Directions
Preheat oven to 375 degrees F (190 degrees C). Line the bottom of two 9 inch round pans, two 9 inch square pans, or one 10 x 16 inch pan.
Combine sifted flour, baking powder, and salt; sift together three times.
Beat egg whites until foamy. Add 1/2 cup of the sugar gradually, and continue beating only until meringue will hold up in soft peaks.
Cream shortening. Add remaining 1-1/4 cups sugar gradually, and cream together until light and fluffy. Add flour alternately with milk, a small amount at a time; beat after each addition until smooth. Stir in vanilla. Add meringue, and beat thoroughly into batter. Spoon the batter into the prepared pan or pans.
Bake cake in 9 inch round pans or 10 x 16 inch pan for about 30 minutes. The baking time for the square pans is 25 minutes. Cool. Spread Lemon Orange Filling between layers, and Snowy Boiled Icing over top and sides of cake. Decorate plate with small flowers.
2 2/3 cups sifted cake flour
3 teaspoons baking powder
1 teaspoon salt
5 egg whites
1 3/4 cups white sugar
2/3 cup shortening
2 cups milk
1 teaspoon vanilla extract
Directions
Preheat oven to 375 degrees F (190 degrees C). Line the bottom of two 9 inch round pans, two 9 inch square pans, or one 10 x 16 inch pan.
Combine sifted flour, baking powder, and salt; sift together three times.
Beat egg whites until foamy. Add 1/2 cup of the sugar gradually, and continue beating only until meringue will hold up in soft peaks.
Cream shortening. Add remaining 1-1/4 cups sugar gradually, and cream together until light and fluffy. Add flour alternately with milk, a small amount at a time; beat after each addition until smooth. Stir in vanilla. Add meringue, and beat thoroughly into batter. Spoon the batter into the prepared pan or pans.
Bake cake in 9 inch round pans or 10 x 16 inch pan for about 30 minutes. The baking time for the square pans is 25 minutes. Cool. Spread Lemon Orange Filling between layers, and Snowy Boiled Icing over top and sides of cake. Decorate plate with small flowers.
Cooking : Bobra's Banana Bread
Ingredients
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter, softened
1/2 cup white sugar
1 teaspoon vanilla extract
3 ripe bananas
1/4 cup plain yogurt
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. In a bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, kosher salt, cinnamon, and nutmeg.
Mash together the butter and sugar in a mixing bowl until creamy; beat in the egg and vanilla extract with an electric beater. In a third bowl, mash the bananas with the yogurt until smooth. Mix the flour mixture into the butter mixture in several additions, alternating with the banana mixture until the batter is smooth. Pour into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center of the banana bread comes out clean, 50 to 60 minutes. Let the bread cool in the pan for 10 minutes, then finish cooling on a cooling rack.
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter, softened
1/2 cup white sugar
1 teaspoon vanilla extract
3 ripe bananas
1/4 cup plain yogurt
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. In a bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, kosher salt, cinnamon, and nutmeg.
Mash together the butter and sugar in a mixing bowl until creamy; beat in the egg and vanilla extract with an electric beater. In a third bowl, mash the bananas with the yogurt until smooth. Mix the flour mixture into the butter mixture in several additions, alternating with the banana mixture until the batter is smooth. Pour into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center of the banana bread comes out clean, 50 to 60 minutes. Let the bread cool in the pan for 10 minutes, then finish cooling on a cooling rack.
Cooking : Brat 'N' Tot Bake
Ingredients
16 ounces uncooked bratwurst, casings removed
1 medium onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (32 ounce) package tater tots
2 cups sour cream
2 cups shredded Cheddar cheese
Directions
Crumble bratwurst into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain. Stir in the soup. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Top with Tater Tots and sour cream. Sprinkle with cheese.
Bake, uncovered, at 350 degrees F for 35-40 minutes or until heated through and cheese is melted. Let stand for 5 minutes before serving.
16 ounces uncooked bratwurst, casings removed
1 medium onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (32 ounce) package tater tots
2 cups sour cream
2 cups shredded Cheddar cheese
Directions
Crumble bratwurst into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain. Stir in the soup. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Top with Tater Tots and sour cream. Sprinkle with cheese.
Bake, uncovered, at 350 degrees F for 35-40 minutes or until heated through and cheese is melted. Let stand for 5 minutes before serving.
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