Clara’s Caramel Chip Cookies

Fuente: Adapted from Betty Crocker cookbook. cir. 2012

Imprimir Receta
Clara's Caramel Chip Cookies
This recipe makes it to heritage because after all it is a family recipe, incluso si es uno nuevo fresco. Mi hija tenía un anhelo de galletas de chocolate. Living in Europe is definitely another continent when it comes to chocolate chips. Ni que decir tiene, my organic Trader Joe's chocolate chips were no where to be found! Así, the old saying "when in Rome..." came to light. What I did have were caramel chips. It seemed enough a possibility that it got my little daughter to work creating her new version of the chocolate chip...the caramel chip cookie. It's a good little cookie with a lot of big flavor and sweetness. Whip yourself up a batch, and see what the natives think in your house. Disfrutar!
Cocina americano
Tiempo de preparación 15 acta
Tiempo de cocción 15 acta
Raciones
galletas
Ingredientes
Cocina americano
Tiempo de preparación 15 acta
Tiempo de cocción 15 acta
Raciones
galletas
Ingredientes
Instrucciones
  1. @ horno caliente a 200º C. bandeja de horno con papel de hornear línea, dejar de lado.
  2. Mezclar el azúcar y la mantequilla blanda y mezclar w / batidora hasta formar una masa suave. Agregar los huevos, uno a la vez.
  3. Después de que se han combinado en un recipiente aparte los ingredientes secos, mezclar el mojado con el seco usando una espátula o las manos para unirse de manera uniforme. Ahora, añadir su caramelo y frutos secos.
  4. Cuando la masa se mezcla uniformemente comenzar a recoger la masa con una cuchara de helado, el trazado de las galletas crudas en una fila. Recuerde que van a expandirse y crecer durante el proceso de cocción, por lo que deja suficiente espacio entre. Cocer en el horno durante unos. 15 mi.
  5. Cool after baking.
Comparte esta receta

French Bread Pudding with Whiskey Sauce

Fuente: Mom; cir. 1990'S

 

Imprimir Receta
French Bread Pudding with Whiskey Sauce
Do you have those experiences with food as I do? Remembering the first time you tried something? I can rattle off numerous times I remember tasting something for the first time, and the lasting impression it has on me. Well if you are like me, this recipe will be one of those recipes for you. My mom made this one Christmas about twenty years ago. Like I said...I've never forgotten the first time I had this. With the warm whiskey sauce poured over it, it such a treat after a special winter's meal...maybe Christmas, or something like Christmas. Share this dessert with the people you love. Disfrutar!
Cocina americano, Italian
Tiempo de preparación 30 acta
Tiempo de cocción 55 acta
Tiempo de reposo 20 acta
Raciones
gente
Ingredientes
Bread Pudding Base:
Whiskey Sauce: my mom doubles this sauce recipe
Cocina americano, Italian
Tiempo de preparación 30 acta
Tiempo de cocción 55 acta
Tiempo de reposo 20 acta
Raciones
gente
Ingredientes
Bread Pudding Base:
Whiskey Sauce: my mom doubles this sauce recipe
Instrucciones
Bread base/soak
  1. Precaliente el horno a 350 Farenheit. En un tazón grande, cream together sugar and butter. Agregar los huevos, canela, vanilla and raisins. Mix well.
  2. Use a deep 9x12 pan and arrange bread flat. Pour in egg mixture and let stand for 10 acta
  3. Turn bread over so it coats evenly. Let stand another 10 minutes Press bread down, so that it is pretty well below the liquid.
  4. Make a water bath by filling a larger pan with water, almost full. Put bread pan in this water bath-this creates steam and prevents the bread from burning and becoming a scrambled egg mixture. Cover with foil, and bake for 45 minutes or however long it takes to brown. Now begin to make your whiskey sauce.
Whiskey Sauce
  1. In sauce pan, combine sugar, crema, cinnamon and butter. Llevar a ebullición. Rreduce heat to medium, combine cornstarch and water, add to cream mixture and cook stirring constantly 1-2 acta. Remove from heat and stir in burbon and set aside.
  2. Serve hot over pudding.
Comparte esta receta
 

 

Berenjena parmesano

Fuente: Mom, cir. 1970'S

Imprimir Receta
Berenjena parmesano
Since forever my mom has been making her eggplant Parmesan. When I knew she was making this dish, I was always close by to nibble on the fried eggplant. There were times when she almost didn't have enough for her dish, but somehow we always made it work. I love the texture of eggplant, in fact, it's one of my favorite vegetables. To accompany this fried veg, requires the perfect sauce. It's a bit labor intensive to fry the eggplant and make your sauce...but I think it's well worth it. Guaranteed to be gobbled up upon serving-no left overs! Disfrutar.
Tiempo de preparación 45 acta
Tiempo de cocción 20 acta
Raciones
gente
Ingredientes
Tiempo de preparación 45 acta
Tiempo de cocción 20 acta
Raciones
gente
Ingredientes
Instrucciones
  1. Wash and peel the eggplant, then slice in circle shapes. Be sure your slices are no wider than ½” and try to keep them all the same size for even cooking.
  2. Prepare 2 bowls: In one bowl, mix up the eggs for dipping, in the other bowl (pie dish) fill the crumbs.
  3. Heat oil (about ½”) in pan and begin to dip the sliced eggplant in egg mixture, then layer the breadcrumbs on the eggplant. Once well coated, place into pan with temperature ready for frying. Fry pieces, then layer fried pieces in a deep baking dish.
  4. Begin first with 1 ladle of sauce on the bottom of baking dish. Place fried eggplant pieces covering the bottom layer of the dish. Place a quarter to fifty cent size of cheese on top of each piece of eggplant. Once first layer if complete, add another ladle of sauce on top. Begin the next layer, and continue until fried eggplant is finished. This is usually 2-3 layers high-like a lasagna method.
  5. When all assembled, put in the pre-heated oven (200C) and cook for about 20 la mía., or until top is golden and bubbly.
Notas de la receta

[receta]

Comparte esta receta
 

 

Load more