Bakery Cafe Pecan Bar Cookies
Source: Bakery Cafe at El Pedregal, Boulders Resort, Carefree, Arizona.
Crust
1 1/4 cups unsalted butter
3/4 cup granulated sugar
2
tablespoon heavy cream
2 egg yolks
2 1/2 cups flour
Preheat oven to 350 degrees F. Lightly grease a 15 x 10-inch sheet pan; set
aside.
Using an electric mixer, cream together the butter and sugar in a large
mixing bowl until smooth. Add 2 tablespoons heavy cream and egg yolks, mixing
until smooth. Slowly add flour, mixing until just incorporated. Do not overmix.
Press into the prepared sheet pan and bake for 8 to 10 minutes until barely
golden. Let cool. Reduce oven temperature to 325 degrees F.
Filling
1/2 cup unsalted butter
1 cup brown sugar
1/4 cup
sugar
1/3 cup honey
1/8 cup heavy cream
2 3/4 cups pecan pieces,
lightly toasted
In a medium saucepan, melt together the butter, brown sugar, sugar and honey.
Bring to a boil and boil for 3 minutes.
Stir in cream and remove from heat. Stir in pecans and pour into the
pre-baked cookie shell. Bake at 325 degrees F for 20 to 25 minutes until
bubbling on top. Cool and cut into 1 1/2-inch squares.
Makes about 60 squares.
Enjoy this restaurant recipe!
Bakery Cafe Pecan Bar Cookies
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Antonio's la Fiamma Tiramisu
Antonio's la Fiamma Tiramisu
Yield: 8 servings
3 cups heavy cream
1 1/8 cups granulated sugar, divided
6 large egg yolks or 1/2 cup pasteurized egg yolks
17 1/2 ounces mascarpone cheese
1/4 cup Myers's rum
Pinch cinnamon
3 cups freshly-brewed espresso
1/4 cup coffee liqueur
About 48 ladyfingers
Whip 3 cups heavy cream with 1/4 cup sugar until stiff peaks form. Set aside.
Whip egg yolks with 5 ounces sugar until thick and pale in color and about doubled in volume. The mixture should form thick ribbons when the beaters are lifted.
In small increments with the machine running, add mascarpone cheese to the egg yolk mixture. Add rum and cinnamon, being careful not to overmix.
Fold in a third of the mascarpone with the whipped cream. Then fold in the remaining mascarpone mixture in thirds.
Combine espresso, 1/4 cup sugar, coffee liqueur. Soak ladyfingers in espresso mixture.
Place three ladyfingers side by side on a serving plate. Top with cheese mixture. Repeat three more ladyfingers and more cheese. Dust with cocoa powder, trim edges and serve.
3 cups heavy cream
1 1/8 cups granulated sugar, divided
6 large egg yolks or 1/2 cup pasteurized egg yolks
17 1/2 ounces mascarpone cheese
1/4 cup Myers's rum
Pinch cinnamon
3 cups freshly-brewed espresso
1/4 cup coffee liqueur
About 48 ladyfingers
Whip 3 cups heavy cream with 1/4 cup sugar until stiff peaks form. Set aside.
Whip egg yolks with 5 ounces sugar until thick and pale in color and about doubled in volume. The mixture should form thick ribbons when the beaters are lifted.
In small increments with the machine running, add mascarpone cheese to the egg yolk mixture. Add rum and cinnamon, being careful not to overmix.
Fold in a third of the mascarpone with the whipped cream. Then fold in the remaining mascarpone mixture in thirds.
Combine espresso, 1/4 cup sugar, coffee liqueur. Soak ladyfingers in espresso mixture.
Place three ladyfingers side by side on a serving plate. Top with cheese mixture. Repeat three more ladyfingers and more cheese. Dust with cocoa powder, trim edges and serve.
Cherry Pork Chops Crock Pot Recipe
6 pork chops, cut 3/4 inch thick
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cherry pie filling
2 teaspoons lemon juice
1 teaspoon chicken bouillon
1/8 teaspoon ground mace
Trim excess fat from pork chops. Brown pork chops in hot skillet with butter. Sprinkle each chop with salt and pepper.
Combine cherry pie filling, lemon juice, chicken bouillon and ground mace in crockpot. Stir well. Place chops in crockpot. Cover. Cook on LOW for 5 hours.
Place chops on platter. Pour cherry sauce over the pork chops.
La Fogata Green Chicken Enchiladas
La Fogata Green Chicken Enchiladas
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2 whole chicken breasts
1/2 cup water
Lightly salted water
1 whole clove garlic
1 cup chicken stock
2 serrano chiles
1 cup peanut oil
1/4 teaspoon salt
8 corn tortillas
1/4 teaspoon pepper
1 cup sour cream
1/3 cup cilantro leaves, loosely packed
1 pound mozzarella cheese, grated
Chicken stock, if needed
Boil tomatillos in water with garlic, chiles, salt and pepper until soft, about 15 to 20 minutes.
Puree cooked sauce in blender to liquefy. While blending, add washed cilantro leaves; set aside.
The sauce yield is about 2 1/2 cups. It will thicken upon standing and you may need to thin with chicken stock.
Simmer chicken in lightly salted water until tender, about 10 to 15 minutes. Cool. Chicken will be slightly under-cooked. Shred cooked chicken and then, just prior to serving, heat in 1 cup chicken stock. This will heat chicken without overcooking.
In medium skillet, heat oil to 300 degrees F. Pass tortillas into hot oil for a few seconds to soften and seal. Remove carefully and set aside between paper towels. Do this just prior to assembly.
Fill softened tortillas with shredded chicken and 1 to 2 tablespoons sauce. Roll up and place seam side down in casserole. Pour green sauce over top and garnish with sour cream and cheese. Place in 375 degree F oven for 5 to 8 minutes or just long enough to melt cheese.
NOTE: Sauce may be made a day in advance, but the dish is best when chicken is freshly prepared. Yield: 6 servings
Source: La Fogata Restaurant, San Antonio, Texas
Puree cooked sauce in blender to liquefy. While blending, add washed cilantro leaves; set aside.
The sauce yield is about 2 1/2 cups. It will thicken upon standing and you may need to thin with chicken stock.
Simmer chicken in lightly salted water until tender, about 10 to 15 minutes. Cool. Chicken will be slightly under-cooked. Shred cooked chicken and then, just prior to serving, heat in 1 cup chicken stock. This will heat chicken without overcooking.
In medium skillet, heat oil to 300 degrees F. Pass tortillas into hot oil for a few seconds to soften and seal. Remove carefully and set aside between paper towels. Do this just prior to assembly.
Fill softened tortillas with shredded chicken and 1 to 2 tablespoons sauce. Roll up and place seam side down in casserole. Pour green sauce over top and garnish with sour cream and cheese. Place in 375 degree F oven for 5 to 8 minutes or just long enough to melt cheese.
NOTE: Sauce may be made a day in advance, but the dish is best when chicken is freshly prepared. Yield: 6 servings
Source: La Fogata Restaurant, San Antonio, Texas
More Chicken Recipes at The Chicken Bible: Say Goodbye to Boring Chicken with 500 Recipes for Easy Dinners, Braises, Wings, Stir-Fries, and So Much More
Olive Garden Raspberry Mousse Cheesecake Recipe
Copycat Olive Garden Raspberry Mousse Cheesecake Recipe
1 1/2 teaspoons Gelatin
1 1/2 tablespoons Cold water
1/2 cup Raspberry preserves
2 tablespoons Sugar
1 cup Heavy whipping cream
FILLING
1 pound Cream cheese -- softened
1/2 cup Sugar
2 Eggs
1/2 teaspoon Vanilla
1 9" chocolate crumb crust -- prepared
FILLING
Preheat oven to 325. Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium until thoroughly blended, about 3 to 4 minutes. Pour into prepared crust. Place on baking sheet and bake for 25 minutes. Cool to refrigerated temperature.
MOUSSE
Sprinkle gelatin over cold water, stir and let stand 1 minute. Micro on HIGH for 30 seconds or until gelatin is completely dissolved. (Or heat on stove with 1 additional tb of water.) Combine gelatin with preserves. Chill 10 minutes.
CREAM
Whip cream until soft peaks form. Add 2 tb sugar and continue whipping until stiff peaks form. Measure out 1-1/2 c of whipped cream for mousse and set aside. Refrigerate remainder of cream for topping. Gently fold raspberry mixture into measured whipped cream. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center. Chill 1 hour before serving. To serve, cut cheesecake into 6 servings and top each piece with a dloop of reserved whipped cream.
Enjoy the best cheesecake recipes today!
Cheesecake Recipe
Olive Garden Peaches and Cream Cheesecake Recipe
Olive Garden Peaches and Cream Cheesecake Copycat Recipe
1 egg
1/3 cup granulated sugar
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
2 tablespoons water
Filling
2 pounds cream cheese, softened
1 cup granulated sugar
4 eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla extract
1 cup sour cream
1/4 cup peach liqueur or peach schnapps or reserved peach juice from the canned or fresh peaches
2 cups canned or firm ripe fresh peach slices,drained well
Topping
1 pint whipping cream or equivalent
For the Base: Preheat oven to 375 degrees F. Lightly grease base of 10-inch springform pan.
Beat whole egg in 1 1/2-quart bowl with mixer on high speed, 4 minutes, to a thick yellow foam. Mix in sugar on low speed until smooth. Add flour, water, vanilla extract, baking powder and salt. Mix on low speed until fully blended. Pour into springform pan, roll around until level. Bake 16 to 18 minutes on lowest oven rack. Cool to room temperature.
For the Filling: Preheat oven to 325 degrees F.
Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla extract, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained. Fold in peach slices carefully - distribute evenly. Pour cheesecake filling onto cooled sponge cake base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes.
Cool to refrigerated temperature.
Top with fresh whipped cream or equivalent and serve. Store up to 2 days in the refrigerator.
Enjoy the best cheesecake recipes today!
Cheesecake Recipe
Recipe for Kevi's Miss Piggy Mustard Sauce
Kevi's Miss Piggy Mustard Sauce
From the kitchen of Kevin Taylor, the BBQ Guru
My personal favorite...it's pretty hot and very thick. To thin, just add more vinegar. To cut the heat, just adjust the hot sauce and the cayenne.
1 cup mustard
1/2 cup sugar
1/2 cup cider vinegar
1/4 cup brown sugar, light
2 tablespoons chili powder
1 teaspoon pepper
1 teaspoon white pepper
1 teaspoon cayenne pepper
1 tablespoon hot sauce
1 teaspoon soy sauce, dark
2 tablespoons butter
Combine all ingredients except soy sauce and butter. Add the vinegar last. Add to your desired thickness.
Simmer for 10 minutes.
Remove from heat and add butter and soy sauce.
Enjoy the best secret restaurant recipes today!
Restaurant Recipe
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