Ingredients:
6 oz semisweet baking chocolate
1/2 cup + 2 Tbsp. butter
3 whole eggs
3 egg yolks
1 + 1/2 cups powdered sugar
1/2 cup flour
additional powdered sugar for dusting
baking cocoa for dusting
Directions:
Preheat oven to 425 degrees. Grease 2 muffin tins (enough for 24 cupcakes) and then dust each with baking cocoa (just like you would dust a cake pan with flour). You can also use cupcake papers to line each muffin spot. In a small saucepan, melt the baking chocolate with the butter over medium heat, stirring continuously. Once smooth, remove from heat and set aside.
In a large bowl, wisk the whole eggs and the egg yolks together until they are well beaten. Add the powdered sugar and the flour and beat until smooth. Then add the melted chocolate mixture and beat until smooth again. Divide batter evenly among the muffin tins (this recipe should make about 16). Bake at 425 degrees for 9 minutes. Be sure to watch them carefully. They are done when the edges look set and the middle is still soft. Although they taste just fine if they are cooked all the way through. Remove from pan and sprinkle with powdered sugar. These are really good served warm with a little ice cream.
Difficulty: Easy
Time to make: 20 minutes
Recipe Origin: http://www.bettycrocker.com/recipes/molten-chocolate-cakes/be3b3ba1-f88e-4da1-9c89-75f4f1a08bba?sc=Warm%20Dessert%20Recipes&term=Comfort-Food-Warm-Desserts&itemId=eccb1270-e38a-4f54-9e6c-2bcc22d181ea
26 January, 2013
03 January, 2013
Bread Machine Rolls
Ingredients:
1 tsp salt
4 T. sugar
1 egg
1 cup milk
4 T. butter (or margarine)
3 cups bread flour (good flour like the turkey flour from Lehi Mills)
1 heaping tsp. yeast (I use quick rise)
Directions:
Put loaf container in bread machine and put on the kneading attachment. Add salt, sugar, and egg to the container. In a small bowl microwave the milk and butter for 1 minute. (The milk will be hot and the butter soft, but not melted.) Carefully pour the milk into the container. Add the flour and spread it around to cover the liquid ingredients. Then add the yeast. Set bread machine for 1st rise cycle only. (In my bread machine there is a dough setting - #7. Set it to that and let it knead. Watch it after few minutes to make sure all the ingredients are kneading properly and not getting stuck in the corner. If they are stuck, use a bread knife to scrape them off into the middle of the container so they can be kneaded as well.
Once the bread cycle is done, dump the dough out onto the counter and divide it into 16 balls. Place the rolled balls into a greased 9x13 pan. Cover the pan with plastic wrap and let the rolls rise until they have doubled in size (about 2 hours). Bake at 350 degrees for 15-17 minutes (until the rolls are golden brown over most of the top surfaces).
Remove rolls from pan and let them cool on top of a cooling rack or clean towel.
*This dough can also be used to make cinnamon rolls. Simply follow the same directions for the rolls until the dough is done in the bread maker. Roll out the dough into a rectangle and spread with cinnamon & sugar filling:
1/2 cup softened butter
2/3 cup brown sugar
2 tsp. cinnamon
Roll up dough and cut into slices. Let rise for 90 minutes (or until doubled in size) and then bake at 350 degrees for 16 minutes. Frost while warm.
Difficulty: Easy
Time to Make: about 3 + 1/2 hours
Recipe Origin: Annette Gardner (although I don't know where she got it)
1 tsp salt
4 T. sugar
1 egg
1 cup milk
4 T. butter (or margarine)
3 cups bread flour (good flour like the turkey flour from Lehi Mills)
1 heaping tsp. yeast (I use quick rise)
Directions:
Put loaf container in bread machine and put on the kneading attachment. Add salt, sugar, and egg to the container. In a small bowl microwave the milk and butter for 1 minute. (The milk will be hot and the butter soft, but not melted.) Carefully pour the milk into the container. Add the flour and spread it around to cover the liquid ingredients. Then add the yeast. Set bread machine for 1st rise cycle only. (In my bread machine there is a dough setting - #7. Set it to that and let it knead. Watch it after few minutes to make sure all the ingredients are kneading properly and not getting stuck in the corner. If they are stuck, use a bread knife to scrape them off into the middle of the container so they can be kneaded as well.
Once the bread cycle is done, dump the dough out onto the counter and divide it into 16 balls. Place the rolled balls into a greased 9x13 pan. Cover the pan with plastic wrap and let the rolls rise until they have doubled in size (about 2 hours). Bake at 350 degrees for 15-17 minutes (until the rolls are golden brown over most of the top surfaces).
Remove rolls from pan and let them cool on top of a cooling rack or clean towel.
*This dough can also be used to make cinnamon rolls. Simply follow the same directions for the rolls until the dough is done in the bread maker. Roll out the dough into a rectangle and spread with cinnamon & sugar filling:
1/2 cup softened butter
2/3 cup brown sugar
2 tsp. cinnamon
Roll up dough and cut into slices. Let rise for 90 minutes (or until doubled in size) and then bake at 350 degrees for 16 minutes. Frost while warm.
Difficulty: Easy
Time to Make: about 3 + 1/2 hours
Recipe Origin: Annette Gardner (although I don't know where she got it)
Chicken and Rice Dinner
Ingredients:
4-6 Chicken Breasts, skinless and boneless
2 Cans Cream of Chicken Soup
1 Can Cheddar Soup
Salt and Pepper (to taste)
1 tsp. garlic powder
6 cups cooked rice
Directions:
Wash the chicken and trim the fat from the breasts. In the slow cooker, combine the chicken, chicken soup, cheddar soup, salt and pepper, and garlic powder. Cook over low heat for 4-6 hours. Cook your rice according to the directions on the package. Once cooked, place the chicken mix over the rice and serve warm.
Tip: You can also cook vegetables to add to the chicken dish just before serving such as broccoli, carrots, or any other vegetable you want to try.
Difficulty: Easy
Time to Make: about 6 hours
Recipe Origin: allrecipes.com
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