Danielle's Kitchen

Fresh Fruit Tart

Mon, 03 Mar 2008 18:38:53 GMT

I can not remember where I snagged this recipe but I have had it for a few years now and it is so refreshing. And don't be fooled...it might look complicated but it is really easy. With Spring coming soon and when all the produce is ripe go make this scrumpcious tart.

Crust:
1/2 cup confectioners' sugar
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, softened and sliced

Filling:
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract

Topping:
Fresh strawberries, kiwi slices, blueberries, raspberries

Glaze:
1 (6-ounce) can frozen limeade concentrate, thawed
1 tablespoon cornstarch
1 tablespoon fresh lime juice
1/4 cup granulated sugar

Whipped cream, for garnish

Preheat the oven to 350 degrees F.

For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.

For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.

For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze.

Keep the tart in the refrigerator. Remove about 15minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream.

Tags: fresh fruit tart

Red Velvet Cupcakes

Sat, 23 Feb 2008 22:52:43 GMT

Cupcake

3 1/2 cups cake flour (not self-rising)
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 ½ cups sugar
3 large eggs, at room temperature
6 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons salt
1 1/2 cups buttermilk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons baking soda
Preheat oven to 350°F. Grease and lightly flour three 9- by 2-inch round cake pans, then line the bottoms with waxed paper.

To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

When the cake has cooled, spread the frosting between the layers, then ice the top and sides of the cake with Vanilla Frosting.

Vanilla Frosting

6 tablespoons all-purpose flour
2 cups milk
2 cups (4 sticks) unsalted butter, softened
2 cups sugar
2 teaspoons vanilla extract

In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.

In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.

Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer—set a timer!). Use immediately.

Tags: red velvet, cupcakes, southern

Orange snack cake

Fri, 22 Feb 2008 19:22:05 GMT

My mother found this recipe in an old American Heart association Cookbook years ago. It is not only healthy but YUMMMMMMMMY.

Orange Snack Cake

Makes: 1 9x13 inch cake… Serves 12

Veg. Oil spray

1 cup – Quick cooking oats

1 ½ cups- Boiling water 2 cups- all purpose flour

1 Teaspoon-Baking soda 1 Teaspoon- Baking powder

1 Teaspoon-Cinnamon 1/2 Teaspoon- Salt (optional)

1/2 cup- margarine (soften) or 1/2 cup Applesauce

1/2 cup-sugar 3/4 cup brown sugar (lightly packed)

3 large egg whites 1 Teaspoon- Vanilla extract

1/4 cup-Frozen Orange juice

You will need -1 Small, 1 Med. 1 Large bowl

In small bowl- Combine oats & boiling water- set aside

In med. Bowl-Mix flour, baking powder, baking soda, cinnamon & salt –set aside

In large bowl- Cream together Margarine or Apple sauce & both sugars until light & fluffy. Beat in Egg whites, Orange Juice & Vanilla extract

Blend in flour mixture alternating with oats. Beginning and ending with flour.

Pour into a greased pan& bake in a 350 degree oven for 25-30 min or until cake springs bake when lightly pressed. Remove cake from oven and preheat broiler.

: Topping mixture:

1/4 cup- Margarine = ½ stick

3/4 cup- Brown Sugar (packed lightly)

2 Tablespoons- Frozen orange juice

1/2 cup- Finely chopped pecans or walnuts

:To make topping:

Combine margarine, brown sugar & orange juice in a small saucepan.

Bring to boil & cook 1 min over med-high heat stirring constantly.

Remove from heat & stir in chopped nuts. Spread topping evenly over warm cake. Place under broiler for 1 min or until golden brown. Topping can BURN very easily! Watch it carefully!!

Allow cooling on rack before cutting.

As good as Chili's Southwest eggrolls

Fri, 22 Feb 2008 19:18:03 GMT

INGREDIENTS:

2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying

DIRECTIONS:

Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

Sausage and Potatoe salad

Fri, 22 Feb 2008 19:14:37 GMT

1 pound boiling potatoes, peeled, halved lengthwise, and cut crosswise into 1/4-inch slices

3 tablespoons canned low-sodium chicken broth or homemade stock

1/2 teaspoon salt

2 teaspoons Dijon mustard

1 1/2 teaspoons red or white wine vinegar

1/4 teaspoon fresh-ground black pepper

1/3 cup olive oil

1/2 pound smoked sausage, such as kielbasa, quartered lengthwise and cut crosswise into 1/2-inch slices

2 tablespoons chopped fresh parsley

1 large head romaine lettuce, shredded

Put the potatoes in a medium saucepan of salted water. Bring to a boil and cook until the potatoes are just tender, about 5 minutes. Drain the potatoes and put them in a glass or stainless-steel bowl. Add the chicken broth and 1/4 teaspoon of the salt to the warm potatoes and toss gently.
Meanwhile, in a large glass or stainless-steel bowl, whisk together the mustard, vinegar, the remaining 1/4 teaspoon salt, and the pepper. Add the oil slowly, whisking.
Put a large nonstick frying pan over moderate heat. Add the smoked sausage and cook, stirring occasionally, until the sausage is brown and warmed through, about 3 minutes. Remove the sausage and drain on paper towels.
Toss the potatoes with 2 tablespoons of the dressing and the parsley. Toss the romaine into the remaining dressing. Put the lettuce on plates and top with the potatoes and sausage

My Favorite breakfast recipes

Fri, 22 Feb 2008 19:10:28 GMT

LOW CARB CRUSTLESS QUICHE

6 large eggs
4 ounces cream cheese (1/2 of a usual package) - softened
1/2 cup heavy cream
4 Tablespoons butter
1 bunch green onions - chopped optinal
salt and pepper to taste
10 slices of cooked bacon - crumbled
2 cups grated cheddar cheese

Preheat oven to 350 degrees.

Prepare Muffin tins with a generous coating of cooking spray.

In a blender, pulse together the eggs, cream cheese, cream, butter, salt and pepper until smooth. Add the onions and pulse once or twice to mix.

Pour mixture into prepared dish. Sprinkle the bacon evenly over the top followed by the grated cheese - distributed evenly.

Bake until a toothpick inserted the center comes out clean.

Each serving has just under 3 grams of carbs... and just over 1,000 grams of flavor!

Trust me you will LOVE THESE so much. I normally make a huge batch of them and freeze them and then pop them in the microwave when I am ready for them. They make a great lunch or dinner too!

Banana Cream Oatmeal

4 cups water
2 cups quick-cooking oats
2 medium bananas - sliced into thin coins
1/2 cup non-fat sweetened condensed milk
1/2 teaspoon cinnamon

In a large sauce pan, bring the water to a boil.

Add the oats. Immediately reduce heat to medium. Cook for one minute - stirring often. Remove from heat.

Add the banana slices and condensed milk to the oats and stir to mix. Cover the pan and let it set for 2 or 3 minutes, or until desired thickness is reached.

Serve warm, sprinkled with cinnamon. Top with chopped walnuts or pecans and a splash of cold milk for a nice final touch.

Overnight Coffee cake *James favorite*

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1 cup packed brown sugar -- divided
2 teaspoons ground cinnamon -- divided
3/4 cup (1-1/2 sticks) butter -- melted
1 cup milk
2 large eggs
1/2 cup chopped pecans

1. Coat a 9" x 13" baking dish with nonstick cooking spray, then flour. In a large bowl, combine the 2 cups flour, the baking powder, baking soda, salt, sugar, 1/2 cup brown sugar, 1 teaspoon cinnamon, the butter, milk, and eggs. Beat until well combined; pour into the baking dish, then cover and chill for at least 8 hours, or overnight.

2. Preheat the oven to 350 degrees F.

3. In a small bowl, combine the remaining 1/2 cup brown sugar and 1 teaspoon cinnamon with the pecans. Sprinkle over the chilled batter and bake for 30 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean. Cut, and serve warm.

* this is my never fail...supereasy, next to no cleanup....all around great recipe.*

My Nanna's Nova Scotia Blueberry Muffins

2 cups flour
1/2 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 egg
1 cup milk
1/2 cup butter melted
1 cup blueberries (fresh or frozen) you can substitute any fruit

Stir dry ingredients together and add blueberries. Combine egg, milk, and melted butter. Add to blueberry mixture, stirring just to moisten. DO NOT BEAT.

Bake at 375° for 20 minutes. Add 5 minutes for frozen berries.

I also use this recipe for banana nut muffins, apple cinnamon....you name it. Any fruit will do. It's a great basic recipe!

My Grandma Jones' Irish Potato and Bacon Cakes

1 pound bacon - cooked and crumbled
1 pound mashed potatoes (great use for left-overs)
2 Tablespoons all-purpose flour
salt and pepper - to taste
dried dill-about 2-3 tablespoons
Olive oil fro frying

In a mixing bowl, stir bacon, flour and salt and pepper into the mashed potatoes.

Heat a griddle or large fry pan to medium-high with a generous coating of butter or oil.

Form 4 or 5 small hamburger-size patties from the potato mixture and carefully place on griddle or fry pan.

Fry the patties until golden brown on each side (about 5 minutes per side). This is a traditional Irish recipe that was made on an almost daily basis by my late Grandma Jones who was Irish and Welsh. YUMMMMMMMM

Thu, 16 Aug 2007 07:09:14 GMT

Now for my fellow Southerners, everyone knows that nobody makes cornbread like Grandma. Everyone has there own specific taste of how sweet they want it. Well my hubby likes his SWEET! He eats it crumbled on His Collard greens, and black eye peas. Here is one of the many versions he enjoys.

1 cup yellow cornmeal, preferably stone-ground
1 cup unbleached all-purpose flour
3/4 cup powdered sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
1 1/4 cups cultured buttermilk
1.5 tablespoon pure vanilla extract
6 tablespoons unsalted butter, melted

Preheat oven to 350 degrees F.

Combine the cornmeal, flour, sugar, salt, baking powder, and baking soda in a large bowl.

In a small bowl, mix the eggs, buttermilk, and vanilla with a wooden spoon or dough whisk. Add to the dry ingredients and pour the melted butter over the top of the batter. Stir just until all ingredients are moistened yet thoroughly blended; take care not to overmix.

Pour the batter into a greased 8-inch round springform pan or square Pyrex pan.

Bake in the preheated oven about 40 to 45 minutes, until golden around the edges and a cake tester inserted into the center comes out clean. Let stand 15 minutes before cutting to serve.

Thu, 16 Aug 2007 06:54:56 GMT

These are the cupcakes from HEAVEN! Oprah has even had these on her show. They are SOOOOOOOOO yummy. The only basic cake recipe you'll ever need.

Billy's Vanilla, Vanilla Cupcakes
Ingredients:
1 3/4 cups cake flour
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract (the GOOD stuff)

Instructions:
In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined.

Add butter, mixing until just coated with flour.

In a large glass measuring cup, whisk together eggs, milk, and vanilla.

With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated, be careful not to overbeat.

Divide batter evenly among liners, filling about two-thirds full.

Bake at 325 degrees, rotating pan halfway through, until a cake tester inserted in the center comes out clean, about 17 to 20 minutes.

This yields 30 cupcakes.

My Notes:
For a lighter, fluffier cupcake I decided to sift the dry ingredients together. I also used superfine bakers sugar, another way to get a more delicate cupcake.

Although the recipe doesn't specify, I find softened butter works best. I let mine sit out until it's at room temperature.

I did have two of these overflow in the liners, so be careful not to fill these too high! All of my additional steps to make a moist cupcake made for a soft & a bit sticky cupcake, so spraying the liners Is a good idea. Also whenever I make anything with liners I only use the METAL kind!!!

Best ever Baked ZITI

Sun, 12 Feb 2006 11:10:22 GMT

This is a sure crowd pleaser and it feeds an army of people. It is so simple and I normally always have the ingredients on hand.

Baked Ziti

1 lb. Ziti pasta cooked Al dente

1 1/2 tablespoons olive oil

1 onion finely chopped

1 teaspoon rosemary

2 teaspoons Italian seasoning

1 tablespoon sugar

4 cloves garlic chopped

1/2 pound ground beef

1/2 pound Italian sausage

2 jars Paul Newman marinara sauce

pinch of salt to taste

1 6 oz. package sliced provolone cheese

3/4 cup sour cream

3/4 cup cottage cheese

1 6oz package shredded mozzarella

1/4 cup freshly grated Parmesan cheese

Pre heat oven to 350. Spray bottom and sides of a deep 13x9 baking dish. heat oil in large skillet over medium heat. cook onion until tender. Stir in Rosemary and garlic. transfer to small bowl.

Brown ground beef and sausage in same skillet. Drain fat then return to skillet and add onion mixture, then marinara sauce and sugar. Salt and pepper to taste, and Italian seasoning.

Place pasta at bottom of baking dish. Place provolone cheese evenly on top of pasta, top with sour cream and cottage cheese. Spoon sauce over top. The Mozzarella cheese and parmes cheese. Bake for about 20-30 minutes or until heated through and cheese is melted. ** You can also use half of every ingredient and then repeat layers twice instead but it will all taste the same.** It will be watery when you first take it out of the oven ***STIR AND MIX ALL THE YUMMYNESS TOGETHER then let set about 10-15 minutes. The taste will still blow you away. This dish is even better the next day.

My version of Chicken and Dumplings Southern Syle

Tue, 07 Aug 2007 21:25:36 GMT

Ok I know it is way overdue for a new entry SORRY!

This Dish is not only my Daughter's FAVORITE dish I make but one of hubbyy's favorites and definately a comfort food in our house! It's a very forgiving recipe and you can make it your own and adjust to your tastes. Enjoy!

Approximately 4 cups of cooked chicken

2 large potatoes or 4 small peeled and diced small

3-4 carrotts peeled and diced small

corn canned, frozen or fresh about 1-2 cups

a handful of finely chopped white onion

teaspoon of crushed garlic

Chicken broth

Saute the onion and garlic in bacon drippings or olive oil

then combine all ingredients to pot EXCEPT CORN

Add poultry season, salt, pepper, (and hot peppers if you like!) and about 2 tablespoons of dried dill

Bring to a simmer until the carrotts start to become tender

While this is cooking make dumplings

Take about 2 cups of bisquick mix and season it with poultry season, salk pepper, DILL LOTS OF DILL! Basically whatever seasons YOU preffer. I have tried this with many different ones and love them all!

Mix well, then add enough Buttermilk or milk until you can form little dumplings. You wont need a lot so BE CAREFUL add a little at a time! Roll into tiny little dumplings

Lower temp on Soup until it is a slow simmer. ADD corn stir, and start adding the dumplings, one by one and yes you will have to VERY GENTLY STIR AND MAKE ROOM FOR THE DUMPLINGS AS YOU GO...BE CAREFUL! when all dumplings are in and coated with the broth, Cook 10-15 minutes

after that gently stir again and cover for 10-15 minutes or until dumplings are done.

YUMMMYYYYYYYYYY!

This is just a rough recipe, I do everything without measuring but you can figure it out from this. I hope you enjoy it!

***You can also add one can of Evaporated milk right before you add the dumplings if you like a creamier version. We like BOTH!***