Tiny Bites

Cream Biscuits

March 25, 2012

Cream Biscuits

INGREDIENTS

3 Cups Unbleached Flour

1 Tablespoon Sugar

1 Tablespoon Baking Powder

¾ Teaspoon Kosher Salt

2 ¼ Cups Heavy Cream

Move your oven rack to the upper middle position and preheat your oven to 450° F. Line a baking sheet with parchment paper. In a large bowl, combine the flour, sugar, baking powder and salt. Stir in the cream for 30 seconds until combined. Turn the dough out onto a lightly floured counter and gather into a ball. Knead briefly for 30 seconds until smooth. Shape the dough into a ¾ inch circle. Dip a 2 ½ biscuit cutter in flour and cut the biscuits into rounds. Recombine the scraps as needed to make 12 biscuits. Place the rounds on the prepared baking sheet. Bake for 15 minutes – rotating the baking sheet halfway through the baking. You want the biscuits to be golden brown. Transfer to a wire rack and let cool for 5 minutes. Makes 12 biscuits.

Roast Beef Quesadillas

March 22, 2012

Roast Beef Quesadillas

I am always looking for ways to use leftovers. Quesadillas are a tasty way to make use of yesterday’s home cooked chicken, beef or pork.

INGREDIENTS

17 Ounces Cooked Roast Beef (With Au Jus)

¾ Cup Chunky Salsa

1 ½ Cups Sliced Sweet & Hot Peppers

4 Ten Inch Flour Tortillas

¾ Cup Shredded Cheddar Cheese

Fresh Cilantro

In a large skillet combine the beef in its juices with the salsa and peppers. Cook over a medium heat for 10 minutes. Stir occasionally to break up the beef. In the meantime preheat your broiler. For the quesadillas, spoon some of the beef mixture on half of each tortilla. Fold the tortillas over the meat and then fold in quarters. Place the folded tortillas on a foil lined baking sheet. Sprinkle the cheese on each quesadilla. Broil for 1 minute. You want the cheese just to melt and the tortilla to begin to get crisp. Top with cilantro. Makes 4 servings.

Strawberry Jam

March 21, 2012

Strawberry Jam

By adding the grated apple, which is a pectin packed fruit, it naturally jells the jam and gives it a pleasant tartness.

INGREDIENTS

1 Pound Strawberries

2/3 Cup Sugar

1 Peeled Granny Smith Apple

1 Tablespoon Fresh Lemon Juice

Hull and quarter the strawberries. You may use fresh or frozen (thaw before using). In a heavy skillet combine the strawberries and sugar. Grate the peeled apple and stir into the strawberry mixture. Cook over a medium low heat. Stir and break up the strawberries until the sugar dissolves. Simmer for 15 minutes until the jam has thickened. Stir in the lemon juice. Transfer to a bowl or jar and let cool. Cover and chill for 2 ½ hours until set. Keep chilled and serve within 2 weeks. Makes 1 ½ cups.

Cream Cheese Pound Cake

March 19, 2012

Cream Cheese Pound Cake

This cake is moist, tender, golden brown and very velvety. It has all the richness and pure buttery flavor of classic pound cake, but with a delicate tang.

INGREDIENTS

3 Cups Cake Flour

1 Teaspoon Salt

4 Large Room Temperature Eggs

2 Room Temperature Egg Yolks

¼ Cup Milk

3 Teaspoons Vanilla Extract

3 Cups Sugar

24 Tablespoons Unsalted Butter (3 Sticks)

6 Ounces Softened Cream Cheese

Before you turn on the oven adjust the oven rack to the middle position. Preheat your oven to 300° F. Grease and flour 12 cup nonstick Bundt pan. In a medium size bowl, combine the flour and salt. In a 2 cup liquid measuring cup whisk the eggs, 2 yolks, milk and vanilla. In a separate large size bowl, beat together (by hand or with an electric mixer) the sugar, butter and cream cheese for 3 minutes until fluffy. Reduce the speed to low and very slowly add the egg mixture until incorporated. The batter may look slightly curdled. Add the flour mixture in 3 additions. Scrape down the bowl as needed. Give the batter a final stir by hand. Scrap the batter into a prepared pan and gently tap the pan on the counter to release air bubbles. Bake for 80 to 90 minutes. Rotate the pan halfway through baking. Remove from the oven and cool the cake in the pan on a wire rack for 15 minutes. Remove the cake from the pan and cool completely, for about 2 hours. Serve plain or topped with frosting or fruit. Serves 12

Irish Cream Truffles

March 15, 2012

Irish Cream Truffles

These Irish Cream Truffles are easy to make and worth every bite. They make a nice homemade gift or keep them for yourself.

INGREDIENTS

1 Cup Whipping Cream

1 Pound High Quality Real Bittersweet Chocolate Broken Into 1 Inch Pieces

4 Ounces High Quality Real Milk Chocolate Broken Into 1 Inch Pieces

2 Teaspoons Vanilla Extract

1/8 Teaspoon Salt

¼ Cups Butter

3 Tablespoons Irish Cream Liqueur

2/3 Cup Unsweetened Cocoa

In a 2 quart saucepan place the whipping cream, bittersweet chocolate and milk chocolate. Cook over a low heat for 4 minutes. Stir occasionally. Stir in the vanilla and salt. Remove from the heat and stir in the butter and Irish Cream Liqueur. When the butter has melted pour the truffle mixture into a medium size bowl. Cover and refrigerate for 4 hours. You want the mixture to be firm. Remove from the fridge and set on the counter for a few minutes. In a medium size shallow bowl sift the cocoa. With a tablespoon scoop out rounded tablespoonfuls of the chocolate mixture. Drop each one into the cocoa and roll to coat. Shape into balls and roll in the cocoa again. Gently place onto a tray and refrigerate them for 45 minutes until firm. Store refrigerated. Makes 36 truffles.

Shamrock Cut Out Cookies

March 13, 2012

Shamrock Cut Out Cookies

On St. Patrick’s Day everyone is Irish! These cookies are so cute they just might bring you a wee bit o’ luck!

INGREDIENTS

1 Cup Softened Butter

3 Ounces Softened Cream Cheese

¾ Cup Sugar

1 Large Egg

1 ½ Teaspoon Vanilla Extract

3 Cups Unbleached Flour

Frosting:

2 ½ Cups Powdered Sugar

2 Tablespoons Water

1 Tablespoon Softened Butter

1 Tablespoon Light Corn Syrup

½ Teaspoon Vanilla Extract

2 Drops Green Food Coloring

In a large size bowl combine the butter, cream cheese, sugar, egg and vanilla. Beat at a medium speed for 2 minutes until creamy. Scrape the bowl often. Reduce the mixer speed to low and add the flour. Beat for 1 minute. Divide the dough in half and wrap each in plastic wrap and flatten slightly. Refrigerate for at least 2 hours because you want the dough to be firm. Preheat your oven to 375° F. Remove the dough from the fridge. Roll out the dough on a lightly floured surface one half at a time. Keep the remaining dough in the fridge. Roll out to ¼ inch thickness. Cut with a 2 ½ inch shamrock cookie cutter. Place 1 inch apart onto a parchment paper lined cookie sheet. Bake for 8 minutes or until the edges are very lightly browned. Remove from the oven and cool completely on wire racks. When cool frost. Makes 3 ½ dozen cookies.

Frosting: In a small size bowl combine the powdered sugar, water, 1 tablespoon butter, corn syrup and vanilla. Beat at a medium speed until the powdered sugar is moistened. Continue beating until the mixture is smooth. Add additional water if you need to. Tint with the food coloring and beat for 30 seconds. Frost the cooled cookies.

Garlic Bread

March 3, 2012

Garlic Bread

Pasta Dishes seem lonely without Garlic Bread which is so easy to make. there are several ways to make

Garlic Bread. The easiest way is by rubbing a cut clove of garlic over the slices of Italian bread

by spreading the bread with butter and heating in the oven.

INGREDIENTS

1 Loaf Italian Bread

1/2 Cup Softened Butter

2 Large Smashed & Minced Garlic Cloves

1 Teaspoon Freshly Chopped Parsley

Preheat your oven to 350 F. Make 1 inch slices into the bread. Do not go all the way through, but just to the bottom crust.

In a small size bowl mix the butter, garlic and parsley together. Put a teaspoon of the butter mixture between each slice.

Bake for 15 minutes. Remove from the oven and serve immediately. Makes 16 to 20 slices.

Red Velvet Cupcakes

March 1, 2012

Red Velvet Cupcakes

These Red Velvet Cupcakes are unbelievably good. They are so good I could eat 5 in one sitting!

INGREDIENTS

2 ½ Cups Unbleached Flour

½ Cup Cocoa Powder

1 Teaspoon Baking Soda

½ Teaspoon Salt

1 Cup Softened Butter

2 Cups Sugar

4 Eggs

1 Cup Sour Cream

½ Cup Milk

1 Ounce Red Food Color

3 Teaspoons Vanilla Extract

Vanilla Cream Cheese Frosting

Preheat the oven to 350° F. In a medium size bowl mix the flour, cocoa powder, baking soda and salt. Set aside. In a large size bowl beat the butter and sugar with an electric mixer on a medium speed for 5 minutes until light and fluffy. Beat in the eggs one at a time. Mix in the sour cream, milk, food color and vanilla. Gradually beat in the flour mixture on low speed. Spoon into paper lined muffin cups. Fill each cup 2/3 full. Bake for 20 minutes. Remove from the oven and cool in the pans for 5 minutes. Remove from the pans and cool completely. Spread with the Vanilla Cream Cheese Frosting. Makes 30 cupcakes.

Vanilla Cream Cheese Frosting: In a medium size bowl beat 8 ounces of softened cream cheese, 4 tablespoons butter, 2 tablespoons sour cream and 2 teaspoons vanilla extract until light and fluffy. Gradually beat in 16 ounces powdered sugar (confectioners’ sugar) until smooth.

Green Chile Quesadillas

February 8, 2012

Green Chile Quesadillas

Quick and delicious! My Green Chile Quesadillas can be made for lunch, dinner or party food. Serve with homemade guacamole if you like.

INGREDIENTS

2 Cups (8 Ounces) Shredded Monterey Jack Cheese

4 Ounce Can Diced Green Chiles

2 Small Chopped Green Onions

1 Small Diced Tomato

Six 6 inch Fajita Size Flour Tortillas

1 Bunch Chopped Fresh Cilantro (Optional)

Salsa (Optional)

Combine the cheese, chilies, tomatoes and green onions in a medium size bowl. Spread ¾ cup of the cheese mixture on one tortilla. Place the second tortilla evenly over the mixture. Place the quesadilla in a medium size skillet that has been sprayed with nonstick cooking spray. Cook over medium heat for 1 to 2 minutes on each side or until golden brown and the cheese is melted. Slice into quarters and garnish with cilantro and salsa if you like. Serves 6

Old Time Soft Sugar Cookies

February 6, 2012

Old Time Soft Sugar Cookies

INGREDIENTS

½ Cup Shortening

½ Cup Sugar

½ Cup Brown Sugar

1 Egg

¾ Cup Buttermilk

1 Teaspoon Vanilla

2 Cups Unbleached Flour

½ Teaspoon Baking Soda

½ Teaspoon Salt

Topping: ¼ Cup Sugar & 1 Teaspoon Cinnamon

Cream together the shortening, sugar and brown sugar. Mix in the egg, then the buttermilk and vanilla. Combine the dry ingredients in a medium size bowl. Stir the dry ingredients into the creamed mixture. Chill the dough for 1 hour in the refrigerator. Drop the dough by round teaspoonfuls 2 inches apart on either a lightly greased or parchment paper lined baking sheet. Combine the topping ingredients in a small size bowl and sprinkle on top of the cookie dough. Preheat the oven to 400°F. Bake for 8 minutes until set. Makes 4 dozen cookies.

Latest Recipes

Roasted Cod Tacos

Roasted Cod Tacos

Black Eyed Pea Salad

Black Eyed Pea Salad

Eggnog Lattes

Eggnog Lattes

Christmas Wreath Pavlova

Christmas Wreath Pavlova

Spicy Mussels

Spicy Mussels