1 pound skinless, boneless chicken breast
2 tablespoons sugar
¼ teaspoon cinnamon
2 apples, peeled, thinly sliced
1 cup apple cider
1 tablespoon cornstarch
Directions:
1) Preheat grill to medium.
2) Place chicken between 2 pieces of wax paper; pound to 1/8-inch thickness.
3) Mix sugar and cinnamon in a large bowl. Add apples and toss to coat. Divide apple slices among chicken breasts; fold chicken around apples and secure with toothpicks.
4) Cover and grill chicken, 6 inches from heat, 20 minutes, turning once, until juices are no longer pink. Remove toothpicks.
5) Meanwhile, mix apple cider and cornstarch in a small pot. Cook over medium heat, stirring constantly, until thickened and bubbly. Spoon over chicken and serve immediately.
Saturday, October 29, 2011
Saturday, October 22, 2011
Frosted Pumpkin Cupcakes
Ingredients
Cupcakes:
3 cups all-purpose flour
1 tablespoon pumpkin-pie spice
2 1/2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup vegetable oil
1/2 cup buttermilk
1 can (15 ounces) pumpkin puree
4 eggs
Frosting:
1 package (8 ounces) cream cheese, softened
3/4 cup (1-1/2 sticks) unsalted butter, softened
1 box (16 ounces) confectioner's sugar
1 teaspoon vanilla extract
2 tablespoons milk, plus more if needed
Orange food coloring
Fine and coarse orange decorating sugar
Pretzel sticks or rods
Make It
1. Heat oven to 350 degrees F. Line 12 mini cupcake pan indents and 12 regular indents with foil or paper liners. Line 6 jumbo cupcake indents with foil or paper liners.
2. For cupcakes: In a medium-size bowl, whisk flour, pumpkin pie spice, baking soda, baking powder and salt together until well blended; set aside.
3. Beat sugar, vegetable oil, buttermilk, pumpkin puree and eggs in a large bowl on low speed for 2 minutes or until combined. Add flour mixture and beat for 2 more minutes or until just combined.
4. Divide among liners, filling each about 2/3 full.
5. Bake at 350 degrees F for about 12 minutes for the minis, 18 minutes for the regulars and 26 minutes for the jumbos, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely.
6. For frosting: Beat cream cheese and butter in a large bowl on high for 3 minutes or until light and fluffy. Gradually add the confectioner's sugar, vanilla and milk and beat until smooth and a good spreading consistency, 2 minutes. Add an additional tablespoon of milk if mixture is too thick.
7. Divide the frosting into two bowls and tint to different shades of orange with food coloring. Mound the frosting on top of cupcakes and make rounded. Roll the entire cupcake in the sugar to coat or roll just edges in sugar, alternating between fine and corase sugars as desired. To make indentations, press a wooden skewer on top of the sugared cupcake. Add pretzel sticks or rods as stems.
Cupcakes:
3 cups all-purpose flour
1 tablespoon pumpkin-pie spice
2 1/2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup vegetable oil
1/2 cup buttermilk
1 can (15 ounces) pumpkin puree
4 eggs
Frosting:
1 package (8 ounces) cream cheese, softened
3/4 cup (1-1/2 sticks) unsalted butter, softened
1 box (16 ounces) confectioner's sugar
1 teaspoon vanilla extract
2 tablespoons milk, plus more if needed
Orange food coloring
Fine and coarse orange decorating sugar
Pretzel sticks or rods
Make It
1. Heat oven to 350 degrees F. Line 12 mini cupcake pan indents and 12 regular indents with foil or paper liners. Line 6 jumbo cupcake indents with foil or paper liners.
2. For cupcakes: In a medium-size bowl, whisk flour, pumpkin pie spice, baking soda, baking powder and salt together until well blended; set aside.
3. Beat sugar, vegetable oil, buttermilk, pumpkin puree and eggs in a large bowl on low speed for 2 minutes or until combined. Add flour mixture and beat for 2 more minutes or until just combined.
4. Divide among liners, filling each about 2/3 full.
5. Bake at 350 degrees F for about 12 minutes for the minis, 18 minutes for the regulars and 26 minutes for the jumbos, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely.
6. For frosting: Beat cream cheese and butter in a large bowl on high for 3 minutes or until light and fluffy. Gradually add the confectioner's sugar, vanilla and milk and beat until smooth and a good spreading consistency, 2 minutes. Add an additional tablespoon of milk if mixture is too thick.
7. Divide the frosting into two bowls and tint to different shades of orange with food coloring. Mound the frosting on top of cupcakes and make rounded. Roll the entire cupcake in the sugar to coat or roll just edges in sugar, alternating between fine and corase sugars as desired. To make indentations, press a wooden skewer on top of the sugared cupcake. Add pretzel sticks or rods as stems.
Saturday, October 15, 2011
Marta Dorner's Exquisite Bread recipe shown at Ladies' Night Out Oct 14, 2011
This is a repeat posting from Monday, February 7, 2011. It is Marta Dorner's recipe for delicious bread, rolls, etc. that she demonstrated at Ladies' Night Out on October 14th.You can see a photo on the Feb. 7th post.
Here's the recipe which Marta makes in a bread machine. She got the machine from KSL.com for $10--She also has a gorgeous red Kitchaid mixer. Marta does not cook the dough in the machine. She only uses the machine to knead the dough. It has a "dough" setting which kneads the dough for about 20 minutes and then proofs the dough before you shape it and put in 81/4 by 4 1/2 inch bread pans. OK--the above photo pictures bread the was baked in 5 X 9 inch bread pans. So, if you want ex-large loaves use two 5 x 9'ers, otherwise use three 4 x 8'ers. It all depends on who you want to impress.
White Bread
Combine the following ingredients in the bucket of a bread machine:
4 T. melted butter
3 T. honey (heaping)
1 tsp. salt
2 eggs
1/2 C. greek yogurt or homemade yogurt 2% milkfat
1 1/2 C. hot water from sink
1 T. heaping, Instant yeast (SAF)
8 C. white bread flour
Process:
Use a wooden spoon to help the dough come together as the machine kneads. During the first 8 minutes of kneading assess the moisture level of the dough. Marta makes a very stiff dough. It is not sticky or even "tacky." Sprinkle extra flour on the dough ball to create a stiff dough. (I was surprised how stiff this dough is, but how well it rose.) The machine's dough cycle finishes after a total of 1 1/2 hours kneading and proofing. The dough is lifting the machine's lid by this time.
Marta removes the dough from the bucket and rolls three rectangles with a rolling pin about the width of her bread pan and 3/4 inch thick. She rolls up the rectangle and places the loaf seam side down in the pan. Spray dough with oil and cover loosely with plastic wrap. The dough will need room to expand. It rises quickly, so check the loaf after 45 -60 minutes. When a knuckle-indent does not bounce back quickly it is ready to bake at 350 for about 30 minutes. I used a convection oven for this dough. The dough was 200-205 F on the interior when I removed it from the oven.
68% Whole Wheat Bread
Marta uses the above recipe but substitutes 5 C. of whole wheat flour for for 5 C. of white flour. She also adds 1 T. of canola oil.
Here's the recipe which Marta makes in a bread machine. She got the machine from KSL.com for $10--She also has a gorgeous red Kitchaid mixer. Marta does not cook the dough in the machine. She only uses the machine to knead the dough. It has a "dough" setting which kneads the dough for about 20 minutes and then proofs the dough before you shape it and put in 81/4 by 4 1/2 inch bread pans. OK--the above photo pictures bread the was baked in 5 X 9 inch bread pans. So, if you want ex-large loaves use two 5 x 9'ers, otherwise use three 4 x 8'ers. It all depends on who you want to impress.
White Bread
Combine the following ingredients in the bucket of a bread machine:
4 T. melted butter
3 T. honey (heaping)
1 tsp. salt
2 eggs
1/2 C. greek yogurt or homemade yogurt 2% milkfat
1 1/2 C. hot water from sink
1 T. heaping, Instant yeast (SAF)
8 C. white bread flour
Process:
Use a wooden spoon to help the dough come together as the machine kneads. During the first 8 minutes of kneading assess the moisture level of the dough. Marta makes a very stiff dough. It is not sticky or even "tacky." Sprinkle extra flour on the dough ball to create a stiff dough. (I was surprised how stiff this dough is, but how well it rose.) The machine's dough cycle finishes after a total of 1 1/2 hours kneading and proofing. The dough is lifting the machine's lid by this time.
Marta removes the dough from the bucket and rolls three rectangles with a rolling pin about the width of her bread pan and 3/4 inch thick. She rolls up the rectangle and places the loaf seam side down in the pan. Spray dough with oil and cover loosely with plastic wrap. The dough will need room to expand. It rises quickly, so check the loaf after 45 -60 minutes. When a knuckle-indent does not bounce back quickly it is ready to bake at 350 for about 30 minutes. I used a convection oven for this dough. The dough was 200-205 F on the interior when I removed it from the oven.
68% Whole Wheat Bread
Marta uses the above recipe but substitutes 5 C. of whole wheat flour for for 5 C. of white flour. She also adds 1 T. of canola oil.
Saturday, October 8, 2011
Apple Raisin Spinach Salad
1/4 cup white wine vinegar
2 tablespoons canola oil
2 tablespoons chutney
4 teaspoons sugar
1 1/2 teaspoons curry powder
1 teaspoon ground mustard
1/4 teaspoon salt
6 cups packed torn fresh spinach leaves
1 1/2 cups chopped unpeeled green apples
1/2 cup golden raisins
1/4 cup coarsely chopped peanuts
2 tablespoons finely chopped green onion
Directions
1.In a small bowl, whisk together the first seven ingredients. Place spinach in a large salad bowl; top with apples, raisins, peanuts and onion. Drizzle with dressing; toss to coat. Serve immediately.
2 tablespoons canola oil
2 tablespoons chutney
4 teaspoons sugar
1 1/2 teaspoons curry powder
1 teaspoon ground mustard
1/4 teaspoon salt
6 cups packed torn fresh spinach leaves
1 1/2 cups chopped unpeeled green apples
1/2 cup golden raisins
1/4 cup coarsely chopped peanuts
2 tablespoons finely chopped green onion
Directions
1.In a small bowl, whisk together the first seven ingredients. Place spinach in a large salad bowl; top with apples, raisins, peanuts and onion. Drizzle with dressing; toss to coat. Serve immediately.
Subscribe to:
Posts (Atom)