Flantastic Pumpkin Flan

flantastic-pumpkin-flan

Ingredients

  • 1 1/4 cups granulated sugar, divided
  • 1/4 cup water
  • 1 12-ounce can evaporated milk
  • 1 14-ounce can sweetened condensed milk
  • 6 ounces cream cheese, softened
  • 1 cup pumpkin puree
  • 5 eggs
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 2 teaspoons vanilla extract
  • Boiling water

Directions:

  • Preheat oven to 300 degrees F.

For the Caramel:

  • Combine 1 cup sugar and water in medium, deep, heavy saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved, about 2-3 minutes. Increase heat to medium-high, and boil, without stirring, until caramel turns a copper brown color, anywhere from about 10-15 minutes.
  • Using oven mitts, quickly and carefully pour the caramel over bottom and sides of a 10-inch metal pie plate or a flan mold. That caramel will be screaming hot!

For the custard:

  • Combine the evaporated milk, sweetened condensed milk, cream cheese, pumpkin puree, 1/4 cup sugar, eggs, cornstarch, spices and vanilla in a blender. Blend until smooth.
  • Strain custard mixture through a sieve over the caramel, into the pie plate or mold. Arrange in a large roasting pan lined with a clean dish towel.
  • Pour boiling water into the roasting pan until it comes about halfway up the side of your flan vessel. Bake for 50-60 minutes or until knife inserted near center comes out clean. The center of the flan should still jiggle a little when nudged. Cool for about 30 minutes. Chill in the fridge for several hours or overnight.
  • To unmold, run a sharp knife around the rim of the mold and gently shake to loosen. Invert onto a serving plate.

Recipe Source

Fried Oreos

fried-oreos

Ingredients

  • double stuffed oreos
  • 1 1/4 cup pancake mix
  • 1 tablespoon canola/veggie oil
  • 1 cup milk
  • pinch of salt
  • 1 egg

Directions:

  • Heat the stove to 350 degrees F. Put a pot of oil and wait to get the exact temperature.
  • Combine oil, egg and milk and beat perfectly.
  • Put a pinch of salt in the pancake mix and then add it to the mixture. Whisk until well combined.
  • To prepare the batter mix 50/50 pancake mix and milk. For best result add 1/4 cup of pancake mix more.
  • Soak the oreos in the batter until well covered and fry 3 – 4 at a time for two – three min.
  • So quick and so tasty!
  • Enjoy!

 

Chicken Wings

Chicken Wings

Ingredients

  • 3 1/3 pounds organic chicken drummettes
  • 2 tablespoons taco seasoning(Trader Joes’s brand)
  • 2 tablespoons brown sugar
  • 1 tablespoon kosher salt
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • Honey
  • Tabasco Sauce
  • For the “Ranch” Dip:
  • 3 tablespoons gluten free, vegan chive & garlic cream cheese (Galaxy Nutritional Foods brand, at health food stores)
  • 2 tablespoons plain coconut yogurt

Directions:

  • For the Chicken Wing Drummettes:
  • Add chicken into a large glass or stainless steel bowl, toss all the seasonings and brown sugar over the chicken.
  • Cover with plastic wrap and refrigerate for an hour or two.
  • Preheat the oven temperature to 400 degrees F.
  • Place all the seasoned chicken onto a parchment lined baking sheet spread out so that they don’t touch. If you are doubling the recipe use two pans.
  • Bake for 35 minutes.
  • In a large bowl, add about 2 tablespoons of honey (or more if you like) and a few splashes of tabasco sauce (less or more to your liking).
  • Add the chicken, if it feels to hot to toss, wait a few minutes or use two spoons to coat the chicken. Serve hot or warm.
  • To prepare “Ranch” Dip:
  • Add to a small bowl and mix well.
  • Serve chilled with celery sticks and chicken wings.

Yield:Yields about 30 wing drummettes

Recipe Source

Brandy-Apple Mini Pies With Cornmeal Crust

Brandy-Apple Mini Pies With Cornmeal Crust

Ingredients

  • 1 cup flour
  • 3/4 cup yellow cornmeal
  • cup powdered sugar
  • 1 teaspoon salt
  • 1 cup vegetable shortening
  • 5 tablespoons ice water
  • 4 large tart green apples, peeled and diced
  • 1/4 cup unsalted butter
  • 1 teaspoon Tb.+ 2 flour
  • 2 tablespoons Brandy
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • of salt

Directions:

  • Add the flour, cornmeal, powdered sugar, and salt to the food processor. Pulse a couple times. Then cut the shortening in to cubes and pulse it into the dry mixture.
  • Add 3 Tb. of ice water and pulse until the dough comes together. Add a little more water if needed.
  • Dump the dough onto a sheet of plastic wrap and divide it into a large and small piece–80/20. Shape the dough into two disks, then wrap both pieces and place in the fridge for at least 30 minutes.
  • Peel and dice the apples. Preheat the oven to 425 degrees F.
  • In a small sauce pan, add the butter and remaining six ingredients over medium heat. Stir and bring to a simmer. Pour the syrup over the apple and toss.
  • Take the larger disk of dough out of the fridge. Roll it out on a well-floured work surface to approximately 1/8 inch thick. Using a drinking glass with a 3 ½ -4 inch wide rim, cut out dough circles. Press the dough circles into muffin tins—if you gather the extra pieces and re-roll, you should be able to get 14-16.
  • Fill each crust with an equal portion of apple mixture.
  • Roll out the smaller piece of dough. Using a 2-3 inch decorative cookie cutter, cut out “tops” for each pie. Place each top on the pies and Brush them with the remaining syrup from the apple bowl.
  • Bake the mini pies for 15 minutes. Then reduce the heat to 350 degrees F, and bake another 15 minutes. If the tops are golden after the first 15 minutes, lay a sheet of foil over them.
  • Allow the pies to cool completely before trying to remove them from the muffin tins.
  • NOTES~ Silicone muffin pans make it extremely easy to extract the pies. If using metal muffin tins, run a small sharp knife around ONE rim at a time, and gently dump one pie out into your hand, before moving on to the next.
  • If you would like to make this as a whole 9 inch pie, make the crust as directed and split the dough into equal pieces. Then DOUBLE the amount of apples and syrup mixture. Bake the pie for 30 minutes at 425, then 30 minutes at 350!

Yield: 16
Recipe Source

How to Barbecue Ribs

How to Barbecue Ribs

Learn about the different kinds of ribs and how to barbecue them from Pork Barrel BBQ pitmasters Heath Hall and Brett Thompson in this Howcast video.

How to make Pad Thai

This classic stir-fry of rice noodles, tofu, dried shrimp, and colorful garnishes is a street-food staple in Thailand, and surprisingly easy to make at home. Fine Cooking's Corinne Trang shows you how to make Pad Thai.

Red Pepper Hummus

How to make Red Pepper Hummus

Baked Banana Crumble

baked-banana-crumble

Ingredients

  • 3/4 cup Orange juice
  • 1 teaspoon Vanilla
  • 4 Ripe bananas, peeled
  • 1/2 cup Flour
  • 1/2 cup Quick-cooking oatmeal
  • 3/4 cup Brown sugar
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Salt
  • 6 tablespoons Cold butter, cut into 6 pieces

Directions:

  • Combine orange juice and vanilla; set aside.
  • Slice bananas lengthwise and place cut side up in four buttered baking dishes.
  • Combine flour, oatmeal, brown sugar, nutmeg and salt. Add butter. Using a pastry blender or two knives, blend until mixture resembles small peas.
  • Drizzle bananas with orange juice mixture. Spoon crumble mixture over fruit.
  • Bake at 375F for 15-20 minutes.
  • Serve warm with vanilla ice.

Recipe Source

Divine Strawberry Shortcake With Marsala

Divine Strawberry Shortcake With Marsala

Ingredients

  • 1 1/2 cups whipping cream
  • 2 quarts strawberries, stems & leaves removed, sliced
  • 2/3 cup sugar
  • 1 stick of butter, softened
  • 1 tablespoon plus 1 tsp. baking powder
  • 1/4 teaspoon salt
  • cup sugar
  • 1/2 cup whole milk
  • 2 jumbo eggs, separated
  • cup sugar
  • cup sifted powdered sugar
  • Marsala wine to sprinkle on top
  • Whole strawberries to garnish and serve on the side for those who want extra berries.

Directions:

  • Gently mix the strawberries with the first 1/3 cup of sugar.
  • Chill for 1 to 2 hours. Drain and reserve the juice.
  • Use two 9″ round cake pans.
  • Using 1/2 Tbsp. of butter for each pan, spread the soft butter evenly around the entire pan; set aside.
  • Blend the flour, baking powder, salt, 1/3 cup sugar in a large mixing bowl; with a pastry blender, cut in the remaining butter until mixture is well blended (will look a little lumpy, and that’s OK).
  • Separate the egg yolks from the egg whites.
  • Set the egg whites to the side for the final step of shortcakes.
  • Combine the 2 egg yolks with the milk.
  • Add to flour mixture.
  • Stir with a fork until a soft dough develops.
  • Evenly place dough into each of the 2 pans and with your fingers, gently spread to the sides.
  • Dough is very moist so use a little butter on your fingers to spread the dough.
  • It looks thin, but it rises nicely.
  • Beat the 2 egg whites until stiff peaks form.
  • Brush each of the dough surfaces with the beaten egg whites. Sprinkle the last 1/3 cup of sugar evenly on top, splitting the sugar between the two doughs.
  • Bake in a 450 degree oven for 11-12 minutes (and no more). Remove the shortcakes from the pans and cool completely on wire racks.
  • Beat the whipping cream until foamy; gradually add the powdered sugar, beating until soft peaks form.
  • Place 1 cake layer on serving plate. Spread half of the whipped cream over first layer.
  • With a SLOTTED spoon (for juice drainage) arrange half of the sliced strawberries on top.
  • Place the second shortcake on top and repeat the whipped cream and strawberries.
  • Savie the strawberry juice and servie it on the side with whole strawberries (or It can also be saved for a strawberry shake or smoothie).
  • Sprinkle a little bit of Marsala wine on top of your shortcakes to your preference level.
  • Serve extra whipped cream and vanilla ice cream with the strawberry shortcake.

Yield: 8.0
Recipe Source

Snickerdoodle Poppers

snickerdoodle-poppers

Ingredients

  • A flavor injector (usually found by the marinades and bbq sauces) OR a pastry frosting tip will work too!
  • Oil for frying
  • 1 1/2 Cups of Cinnamon Sugar
  • 1 Box of instant Vanilla JELLO
  • 1 can of Pillsbury Grands Flaky Layers Biscuits

Flantastic Pumpkin Flan

Ingredients 1 1/4 cups granulated sugar, divided1/4 cup water1 12-ounce can evaporated milk1 14-ounce can sweetened condensed milk6 ounces cream cheese, … [Read more]

Fried Oreos

Ingredients double stuffed oreos1 1/4 cup pancake mix1 tablespoon canola/veggie oil1 cup milkpinch of salt1 egg … [Read more]

Chicken Wings

Ingredients 3 1/3 pounds organic chicken drummettes2 tablespoons taco seasoning(Trader Joes's brand)2 tablespoons brown sugar1 tablespoon kosher salt2 … [Read more]

Brandy-Apple Mini Pies With Cornmeal Crust

Ingredients 1 cup flour3/4 cup yellow cornmealcup powdered sugar1 teaspoon salt1 cup vegetable shortening5 tablespoons ice water4 large tart green apples, … [Read more]

How to Barbecue Ribs

Learn about the different kinds of ribs and how to barbecue them from Pork Barrel BBQ pitmasters Heath Hall and Brett Thompson in this Howcast video. … [Read more]

How to make Pad Thai

This classic stir-fry of rice noodles, tofu, dried shrimp, and colorful garnishes is a street-food staple in Thailand, and surprisingly easy to make at home. Fine Cooking's Corinne Trang shows you how to make Pad Thai. … [Read more]

Red Pepper Hummus

How to make Red Pepper Hummus … [Read more]

Baked Banana Crumble

Ingredients 3/4 cup Orange juice1 teaspoon Vanilla4 Ripe bananas, peeled1/2 cup Flour1/2 cup Quick-cooking oatmeal3/4 cup Brown sugar1/2 teaspoon Nutmeg1/2 … [Read more]

Divine Strawberry Shortcake With Marsala

Ingredients 1 1/2 cups whipping cream2 quarts strawberries, stems & leaves removed, sliced2/3 cup sugar1 stick of butter, softened1 tablespoon plus 1 tsp. … [Read more]

Snickerdoodle Poppers

Ingredients A flavor injector (usually found by the marinades and bbq sauces) OR a pastry frosting tip will work too!Oil for frying1 1/2 Cups of Cinnamon … [Read more]