Showing posts with label best. Show all posts
Showing posts with label best. Show all posts
Friday, April 11, 2014
Best Baked from scratch Peach Cobbler!
Peach Cobbler
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| Scrumptiousingredients. |
Ingredients
- Non-Stick Cooking Spray
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon ground cinnamon
- Dash of ground nutmeg
- 1/3 cup water
- 1/2 teaspoon almond extract
- 4 cups sliced fresh or frozen peaches OR 1 canned peach include the juice (omit sugar and water)
Directions for filling:
Heat oven to 400°F. Coat an 8x8-inch baking dish lightly with no-stick cooking spray.
Combine the sugar, cornstarch, cinnamon, nutmeg and water in medium saucepan. Add peach slices. Cook over medium-high heat until mixture comes to boil, stirring occasionally. Remove from heat. Stir in almond extract. Pour into prepared baking dish. Place in oven to keep warm while preparing topping.TOPPING:
- 1 cup All Purpose Flour
- 1/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup Butter Flavor All-Vegetable Shortening OR 1/4 stick of Baking Sticks Butter Flavor All-Vegetable Shortening
- 1/3 cup milk
- 1/2 teaspoon vanilla extract
- Vanilla Ice cream or whipped cream (optional)
Directions:
Mix flour, sugar, baking powder and salt in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Combine milk and vanilla. Pour over flour mixture, stirring just until moistened. Remove baking dish from oven. Drop biscuit mixture in 9 mounds on top of hot fruit. Bake for 20 minutes or until golden brown. Serve warm with ice cream or whipped cream, if desired.
Wednesday, April 9, 2014
The Best Chocolate Cake
Yesterday was my birthday and this time I wanna try my favorite cake. I know that my hubby will bring a surprise cake but I wanted to try this one from many days and I think this is the prefect time to enjoy chocolate cake. I made little changes in the general version of the cake and it tasted awesome. It was smooth fluffy and delicious. Even my hubby enjoyed this cake more than that he bought in the store. Here is the recipe.
Ingredients:
All purpose flour 2cups
Cocoa powder 1/4cup
Granulated sugar/powdered sugar 1.5 cup
milk as required for mixing
eggs 3 or 2(if you are using large eggs)
baking powder 1/2tbsp
baking soda 1/2tbsp
salt 1tea spoon
vanilla essance- 1tbsp
kismis/raisins hand full (yellow raisins)
Method:
Preheat the oven to 350F. Take a large mixing bowl and at first mix all the dry ingrients
together. take flour, sugar, baking powder, baking soda, salt and cocoa powder. Mix well. Then in another bowl take milk(nearly 1/4 cup),oil, vanilla essance and break open eggs. Whisk them till they are mixed throughly. Pour this liquid mixture on to the dry ingredients and beat with electronic whisker or hand mixer. Finally add raisins and mix well. Take a round baking tray and grease it with oil (or non stick spray and you can even line with parchmen paper). Pour this batter on to the baking tray and bake for 15-20min. Insert a tooth pick and when it comes out clean then it indicates that the cake is done. Decourate your cake with the frosting you like. I decorated with chocolate frosting.
Hope you all like my recipe. If you have any questiona please mail me to foodblognews@gmail.com and I will be reply you soon. Please bookmark my blog to visit agian and again. keep visiting. :)
Ingredients:All purpose flour 2cups
Cocoa powder 1/4cup
Granulated sugar/powdered sugar 1.5 cup
milk as required for mixing
eggs 3 or 2(if you are using large eggs)
baking powder 1/2tbsp
baking soda 1/2tbsp
salt 1tea spoon
vanilla essance- 1tbsp
kismis/raisins hand full (yellow raisins)
Method:
Preheat the oven to 350F. Take a large mixing bowl and at first mix all the dry ingrients
together. take flour, sugar, baking powder, baking soda, salt and cocoa powder. Mix well. Then in another bowl take milk(nearly 1/4 cup),oil, vanilla essance and break open eggs. Whisk them till they are mixed throughly. Pour this liquid mixture on to the dry ingredients and beat with electronic whisker or hand mixer. Finally add raisins and mix well. Take a round baking tray and grease it with oil (or non stick spray and you can even line with parchmen paper). Pour this batter on to the baking tray and bake for 15-20min. Insert a tooth pick and when it comes out clean then it indicates that the cake is done. Decourate your cake with the frosting you like. I decorated with chocolate frosting.
Hope you all like my recipe. If you have any questiona please mail me to foodblognews@gmail.com and I will be reply you soon. Please bookmark my blog to visit agian and again. keep visiting. :)
Monday, April 7, 2014
Nominated for the Best Healthy Cooking Blog Homies 2012
This is one of the rare occasions in the last six years that Ive been blogging, Im kicked enough to do some self-promotion and ask you to vote for me as the Best Healthy Cooking Blog in the Homies 2012 awards conducted by thekitchn.com - This is the first time they have a Healthy Cooking Blog category in their awards and Im happy that my blog fits the bill quite neatly.
The voting process is a little tedious, you need to log in with your twitter or facebook id over here
and then go to the nominations page here for Healthy Cooking Blogs, search for Saffron Trail and vote for me.
This is the first round of voting for nominations which is open until March 1 (midnight EST) after which the top six contenders will be open to votes once again.
Looking forward to your support!
Once again - the links
To log in - http://community.apartmenttherapy.com/sign_in
The voting page - http://www.thekitchn.com/best-healthy-cooking-blog-nominations-the-homies-2012-166622
Thanks a lot!
Dorset Apple Cake for Best of British
Karen at Lavender and Lovage is the generous host for
Dorset Apple Cake
225 g butter, softened, plus extra for greasing225 g caster sugar, plus extra for dredging
3 large eggs
225 g self-raising flour
2 tsp baking powder
25 g ground almonds
450 g cooking apples, peeled, cored and chopped and then tossed in juice of 1 lemon
Preheat the oven to 180C/Gas 4. Grease a deep 23-24cm springform cake tin and line with baking paper.
Cream together the butter and sugar in a bowl until pale and fluffy. Add the eggs one at a time until combined
Sift the remaining flour and the baking powder into the bowl and fold in with the ground almonds. Add the chopped apple pieces and stir until thoroughly mixed.
Spoon into the prepared cake tin, smooth over the top using the back of a spoon. Bake in the oven for 1 hour or until well-risen, brown and a skewer inserted into the centre of the cake comes out clean. If the cake starts to look a little too brown, cover with a sheet of baking paper after about 45 minutes.
Leave to cool in the tin. Serve the cake and dredge with extra caster sugar. Cut the cake into generous wedges and serve with clotted cream.
Im not sure if it was this particular recipe or the apples I used, but I found this cake rather bland. In future I would add some cinnamon or other spice to boost the flavour. Then again, I didnt have any clotted cream to serve it with, so maybe that would make the difference.
The Best of British Challenge has been organised by Karen Burns Booth of Lavender and Lovage and Fiona McLean of London Unattached. Many thanks to them both for all their hard work and to New World Appliances as proud BRITISH manufacturers of kitchen appliances who are sponsoring this event for the first six months.
Saturday, April 5, 2014
Asparagus and Chicken Noodle Casserole Its the Best Jerry the Best!
The spring sun says, "Use fresh green asparagus," but the chilly breeze says "how about a creamy, comforting casserole?" I say lets have both. This video recipe shows my fairly straightforward approach to the great American casserole. This recipe can be used for almost any combination of protein and vegetable, and the results will be just as delicious.Im not usually a big "blancher" of asparagus, preferring to pan-roast or grill it, but in this recipe the quick dip in boiling water is necessary to lock in that beautiful green color that remains vibrant even after 30 minutes of baking. The other atypical behavior here is the use of canned cream of mushroom soup. I cant ever remember using it to make soup.
Why would you, when homemade mushroom soup is so far superior? But, when making a casserole, it seems completely right, if not required.No matter what kind of casserole youre making, the best part is the crispy top. You Seinfeld fans will, of course, fondly remember the muffin tops, and pudding skins episodes. What about a restaurant that serves only the top of the casserole? Lets see, what should I call it?
Ingredients:
2 tbsp butter
1/2 onion, diced
2 cloves minced garlic
2 tbsp flour
3 cups milk
1 can cream of mushroom soup
cayenne and salt to taste
8 oz dry wide egg noodles
2 bunch asparagus
4 cooked chicken breasts
6 oz white cheddar cheese
3/4 cup bread crumbs
2 tbsp olive oil
Friday, April 4, 2014
The best and easy Garlic bread spread recipe
Quick Garlic Spread
A quick and simple but oh so good garlic spread for your plain ordinary breads or on a skewer of shrimps or just about any meat!
Ingredients:
3 table spoons of room temperature salted butter ( add a pinch of salt if its unsalted)
1/2 teaspoon of paprika
1/2 a teaspoon of ground black pepper
2 table spoons of finely minced or crushed garlic
1 a teaspoon of parsley
4 to 5 slices of bread
Directions:
Mixed all the ingredients together. Use a BBQ brush and brush on one side of the bread and place on a preheated skillet or oven. Then brush on the other side. Once both sides are nice and toasty to your preference serve with your favorite foods.
Video Tutorial:
Sunday, March 30, 2014
Another Chef John is Traveling Rerun Cabbage Rolls a Mother Knows Best
Hello from freezing western New York. It looks like Im probably not going to have time or the opportunity to film any video recipes while Im here, but here is a winter classic that Im posting along with an important update to the procedure.My mother had some amazing cabbage rolls waiting for Michele and me upon our arrival. As we ate I could tell by the look in my wifes eyes she was thinking, "yours are good, but these are better." When youve been together as long as we have, you can actually read each others minds.
After a brief conversation it was discovered that while I use the same ingredients as mom, she cooks hers an additional hour. This explained the extra tender filling, and even sweeter, more tender cabbage. So, here is my cabbage roll recipe video (inspired by my Aunts recipe - you can read that original post here, and get the ingredients) and as you watch please take note the cooking time is not 2, but 3 hours. Thanks mom. Enjoy!
Update to the Update! After further discussions with my mother, and my aunt who I credited with the recipe, it seems that Im using several ingredients not officially sanctioned by the family elders. Apparently they dont use Parmesan or egg in the mixture, and it been "suggested" that if I continue using those ingredients I should stop telling people its their recipe!
Friday, February 21, 2014
The BEST Breadsticks
We are IN LOVE with these breadsticks here at our house. I got this recipe from my sister Amy and it is so delicious. I mean seriously, how could it not be? You roll out the dough, dip it in butter, and top it with garlic, salt and Parmesan cheese. Hehe. Yeah, I try not to make them too often...but I cant help myself!Amys Breadsticks
1 T. yeast
2 T. sugar
1 1/2 c. warm water
3 1/2 c. flour
1 tsp. salt
1/4 - 1/2 cube butter, melted
garlic powder, salt, grated Parmesan cheese
Mix yeast, sugar and water. Let stand for 5 minutes. Add salt and flour and knead until it forms a soft dough (you may need a little more or a little less flour).
Put in a bowl, cover with a towel and let rise for 45 minutes.
Melt butter. Take dough out and roll out into a rectangle about 1/4 inch thick. Cut into 1-inch-wide strips (I use a pizza cutter). Pick up both ends and dip the loop into the butter and swish around so it coats the dough. Grab both ends with one hand and the bottom loop with the other and twist. Put in a 9x13 pan and continue with the rest of the dough.
Let rise 10 more minutes. Top with garlic powder, salt and Parmesan cheese.
Bake at 350 degrees for 12-15 minutes, until slightly golden brown on top.
Saturday, February 15, 2014
Chilaquiles The Best Thing to Happen to Hangovers Since Menudo the spicy soup not the band
As promised, here is my basic version of chilaquiles, a classic Mexican mixture of fried tortillas, cheese, and salsa verde, often made with eggs to produce one of the worlds great breakfasts. Like all the great breakfasts of the world, it has been long touted as a superior hangover cure.Its ability to revive the body, mind, and soul from the ravages of alcohol poisoning is reportedly second only to the famous Mexican soup, menudo. Since mendo takes much longer to make, and traditionally contains, among other things, brains, cheeks, tails, hooves, and other organs, I tend to prefer the chilaquiles as my remedy.
According to the extensive research I did regarding the name, and by that I mean the three minutes I spent on Wikipedia, the word "chilaquiles" is derived from the Nahuatl word chil-a-quilitl, which means "herbs or greens in chile broth."I cant say how that particular recipe eventually became what youll see here, but thankfully it did - I cant imagine a bowl of stewed greens in a chili broth would work as well after a late night out at Senor Diablos Casa de Las Margaritas Grandes. Enjoy!
Ingredients for curing 2 hangovers:
5 eggs
3 corn tortillas
1/2 cup cheese
1/2 cup salsa verde
vegetable oil
salt and cayenne pepper to taste
Check Out These Other Great South-of-the-Border Video Recipes:
Aunt Marys Pollo en CremaPineapple Pork Al Pastor
Spicy Tomato Rice
Chicken Chili Verde
Margarita photo (c) House Of Sims Flickr photostream
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