Try a New Recipe: Crepes

Don’t forget to visit me at The Bad Girl’s Kitchen for more fabulous recipes!

Bonjour!!!
As this recipe posts, my family and I will be flying over the ocean, on our way to….
PARIS!!!
We’ll arrive today just before noon, Paris time, which means only one thing: It will be Time To Eat!!! I’m very excited. But I just want you to know, I’m not kRaZyenough to post recipes while I’m actually in France, so these next few weeks I’ve done my best to come up with some recipes for French-ish food we love.
When I return, I’ll fill you in on all our luscious culinary adventures. (and it’s possible I’ll sneak in a comment or two while I’m abroad, but don’t count on it!)
So let’s start with crepes. I am looking forward to eating some of these for sure. We love crepes! They are easy to make, and so delicious. This recipe makes quite a lot of them.

We serve ours with several different toppings, depending on what we’ve got: sliced strawberries, peaches, cottage cheese, Mexican crema (table cream), maple syrup, and bananas sauteed in butter, brown sugar and a splash of rum.


Crepes
1 cup milk
6 eggs
1 stick butter, melted
1 cup flour

In blender, mix milk and eggs, mix in flour, then blend in melted butter. Cook on greased medium hot crepe pan. Pour about 1/3 cup batter quickly onto hot crepe pan, quickly tilting pan to cover the entire surface. Cook on one side until beginning to brown, then quickly flip and cook for a few more seconds. This is a fast process that you will need to practice to get the hang of, and the first few crepes never, ever turn out quite right. Just keep after it, and they’ll start to turn out. Serve right away, or you can refrigerate or freeze them for another time.
Banana Budding – Best you ever had and a huge THANK YOU! ala Year on the Grill

Hello my friends… Last weekend, I was so touched by the surprise beach party many of you participated in when Our Krazy Kitchen tossed their KraZy BeachwarmingParty!  It was wonderful reading all your comments, and I have certainly saved the recipes and will be sharing my versions of them soon.  You all were so nice, I felt a little like the ghost of a guy hearing what people say at a funeral.  I think this was a GREAT idea, and I hope that we are able to do something like this again for some of you all… Any ideas???

And speaking of intending to cook one of the recipes, last night I was all set to cook …

Tamy, from 3 Sides of Crazy and Our Krazy Kitchen,
brought Creole Baked Goat Cheese in Roasted Red Pepper Cups,
I will be first in line to try these!

Doesn‘t that look AMAZING???  Had all the ingredients, and was all set to see if I could do as well.  this was to be my post today to honor all those that played along for my party and to find a new AMAZING menu item.  Go ahead and click the link above… read the ingredient list… I can’t wait to make this!

BUT…  best laid plans and all that …

OR… Road to Hell is paved with good intentions …

OR… Don’t put off what you can do today …

You know what is coming, circumstances interrupted my plans and I was not able to make the peppers.  Actually, that makes it sound a little nicer than the truth.  Truth is, some new friends called just as I was dicing and chopping the ingredients and asked us to go bar hopping around the island.  Much as I would have liked to chomp into the peppers, bar hopping on ST THOMAS sounded just a bit more fun.

So, I had a few choices… First was to fudge a little and create something out of not very much (go to my post today on my own site, where I fudge a posting out of not much… click HERE and you will see what I mean).  The lovely ladies (and Chris) of Ourkrazy kitchen could possibly have been called on to fill in for me.  I could have done a song and dance about moving thousands of miles, small tiny kitchen and moving again this weekend (to a HUGE kitchen) and just not being able to come up with a post this week.  Besides the fact that it would be a lie to those selfsame friends that had been so nice to me just a few days ago, I have also made a commitment to do a weekly posting here, and just 8 weeks after starting, i could not see it being fair to miss my day.

OR…

I had a recipe saved for a “just in case” day.  Not only is it a terrific dessert, but it also can fit into my island lifestyle.  What says island eating more than bananas, and what is better to do with a banana than to make a homemade banana pudding… So, here goes a terrific recipe for you all…

The recipe comes from one that is printed on the website for Paula Dean on the Foodnetwork site.  You can read her version of the recipe by clicking HERE.

This is my final product.  It worked so well, I took this to a dinner where I was asked to share a dessert.  I did so proudly!

Here is the original recipe…

30 to 60 vanilla wafers
6 to 8 bananas, sliced
2 cups milk

1 – 5 ounce box instant French Vanilla Pudding

1 – 8 ounce package cream cheese, softened
1 – 14 ounce can sweetened condensed milk
1 -12 ounce container frozen whipped topping, thawed
Line the bottom of a 13 by 9 by 2-inch dish with vanilla wafers and layer bananas on top.
Crush to remaining wafers and reserve.
In a bowl, combine the milk and pudding, blend well using a whisk or hand mixer. Using another bowl, combine cream cheese and condensed milk together and mix until smooth. Fold in whipped topping into cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the wafers and bananas and cover with the remaining crushed wafers. Refrigerate until ready to serve.
YIELDS: 12 servings

I pretty much followed the recipe as posted.

 

 

 

I added the little flourish at the end with a few of the Bananas standing up.  BUT, the important part, the taste was out of this world.  You will never make the box version again without feeling a little guilty because you know that you can do better!

So, Thanks to Paula Dean for this terrific recipe.

Do plan to return next week when I will indeed have something new from my ALL NEW HUGE Island kitchen to share.  Thanks for your understanding, and please be a little quiet this morning… the rum drinks were flowing and I have a bit of a well deserved head ache!

ROMANCE Part 2 – CHOCOLATE – Ala Year on the Grill

OK ladies, I gave you my advice on how to really make a meal your man would love for romantic occasions (like Valentines day) a couple weeks ago. I was dead serious that what men really want would be MOINK BALLS. Beef Meatballs, wrapped in bacon says lovin‘ to that man of yours. Click HERE to get to that post. But, you all being women, I really don’t expect you to do the logical thing and give your men what they want. Instead, you are going to try to foo foo the day up and make us men folk pretend to enjoy things like this…

Chocolate Covered Strawberries dressed in Tuxedos…Accented with Chocolate Hearts!

 

Sigh, ok, I’ll bow to the conventional wisdom (but as an experiment, put 6 Moink balls in front of your man, and 6 Chocolate covered strawberries next to the moink balls and see which plate ends up empty… But i digress)… As I was saying, I bow to conventional wisdom and will give you all a lesson in the easiest thing you will ever see me make.

It looked SO EASY, I was sure that even though I have never made anything with melted chocolate before, I CAN COOK THAT!

Credit where credit is due, I saw these on Regis and Kelly this week. It was just as easy as they made it sound. the only ingredients and supplies you need is some…

Dark Chocolate bark
White Chocolate bark
Strawberries
Parchment paper
double boiler and water
Pastry bag for decorating (or just a ziplock bag with a corner cut out)
and a spoon…

First, set up a double boiler. This was my first time melting chocolate in a double boiler, but it worked just like it was supposed to.

Get some water boiling, put a bowl in the water. I put a couple spoons around the edge so the bowl never touches the bottom of the pan, nor the sides.

Watch it carefully, stir occasionally and in about 10 minutes, you have melted chocolate. Do the white first…

 

Just like it looks, you are making the shirt front only, so you only need to dip the front in the chocolate. Allow it to cool.

Meanwhile, it is time to make a few chocolate hearts… With that rustic homemade look that you will pay big bucks for in a candy shop…

 

This is easier if you use your wife’s pastry bags. Or, if you don’t have a wife with pastry bags, put the still warm melted chocolate in a plastic bag and cut just a tiny hole in one of the corners.

Make two dots, about the size of quarters, use about 2/3rds of the amount of a Hershey’s kiss in each dot. Space them about 1/2 inch apart. use the flat side of a spoon to spread the dots out so they touch and then swirl down to form the heart. Allow to cool and viola.

I made several, til I was out of white chocolate. So, now it’s time to do the same meltything with the dark.

 

I am sorry I did not take more photos of the process of the dark chocolate to get the tux look on the strawberries. But, just dip from the side, being careful to leave the white “V” shape of the front of the shirt showing.

Then use another pastry bag (or a very tiny hole in a plastic bag) and draw a little bow tie and a couple dots for buttons. Guys would still rather have Moink Balls, but women folk go weak in the knees over this kind of stuff.

 

Here’s the plate I gave my wife for an early Valentine’s Day gift. Her knees were so weak, she could hardly climb the stairs to thank me in the only way better than Moinkballs… But I digress…

Here’s something really important…

A lot of this post should be dedicated to a wonderful blogger, katherine from SMOKEY MOUNTAIN CAFE. Just this week, Katherine had an opportunity to go to New York City, meet regis and Kelly, take cake decorating classes from a celebrity baker and have her cake entered in a charity contest to raise money for Ovarian Cancer Research Fund. Do me a favor (and yourself), and visit Katherine’s site for details on her trip. Also, take just a second and follow the link she gives to “vote” for her cake. With each vote, the good folks at Electrolux will donate a dollar to the fund. A great cause and a fun read. Click HERE to get to Smokey mountain Cafe and the post on her day of cake decorating!

Ok ladies. You are now armed with the recipe for romantic loving, Moink Balls, and for these silly little trifles. Let your conscience be your guide as to what you think your man would REALLY like for Valentine’s Day.

See you all next Thursday!

Dave here from MY YEAR ON THE GRILL.

And BTW, I do wish there was an “I was trying to be funny, please don’t be insulted” Font.

You say zabaglione, I say sabayon: Don’t call the whole thing off, Save Room for Dessert

Do you remember the song? Louis Armstrong and Fred Astaire both sang this romantic tune over the decades, and this dessert from the Joy of Desserts archives would be pretty to celebrate St. Valentine’s Day no matter how you pronounce it.

Whether you call this dessert zabaglione like the Italians, or sabayon like the French, it is the same classic dessert made with egg yolks and a sweet dessert wine. It only takes about 15 minutes to make and can be prettied up by serving in a glass with berries.

Italian Zabaglione or French Sabayon
Prep time: 15 minutes
Makes 4 servings
2 packages (6 ounces each) raspberries
4 large egg yolks
1/3 cup granulated sugar
1/2 cup dry Marsala or other dessert wine

Divide berries between four 8-ounce dessert dishes or stemmed glasses.
Fill the bottom of a double boiler (or a saucepan with a metal bowl fitted snugly on top) with 1-2 inches of water or just below bowl. Bring water to a simmer.
Beat egg yolks and sugar in top of double boiler or bowl with an electric mixer or wire whisk until fluffy and light in color, about 5 minutes. Maintain water at a low simmer while beating.
Add Marsala, 1 tablespoon at a time, continuously beating until mixture forms very soft peaks, about 8 minutes.
Pour zabaglione mixture over berries and serve immediately.

Nutrition Per Serving: 238 calories, 4.79g total fat, 1.64g saturated fat, 3.39g protein, 37.47g carbohydrate, 209.78mg cholesterol, 2.04g fiber, 192mg sodium
Recipe and nutrition values from Driscoll’s, California Certified Organic Farmers (CCOF)

Healthy tips:
* Substitute blackberries, blueberries or about 3 cups sliced, hulled strawberries
* Try a mixed berry zabaglione with some of all the above berries
* 1 cup of strawberries provides an amazing 93% of your day’s supply of Vitamin C
* 1 cup of raspberries and blackberries each provide 50% of your day’s supply of Vitamin C
* Blueberries have one of the highest antioxident values at 5,486 ORAC Value (Oxygen Radical Absorbance Capacity) per cup

Happy St. Valentine’s Day,

Joy of Desserts

Molasses Cake: What Did You Bake Today
I tried a new recipe this week. I found it over at the Family Balance Sheet blog. It has no eggs, was super simple to make and was a big hit with all of my family. I am so happy that my kids like molasses.

1 C. molasses
1 Tbsp. baking soda
2 C. boiling water
4 C. flour
2 C. light brown sugar
2/3 C. butter, softened
pinch of salt

Combine the molasses, baking soda and boiling water. While it cools, mix together the remaining four ingredients in a separate bowl with a pastry blender or fork until it has a crumbly texture. Set aside 1/2 cup of the crumb mixture. Mix the molasses liquid with the flour mixture. Pour batter into a greased 9 X 13 pan. Bake 350 degrees for 30 minutes. Sprinkle the remaining crumb mixture on top of cake and bake about 15 minutes more or until toothpick comes out clean. (Note: In the future, I will add the crumb mixture to the cake and skip the topping…the cake was delicious and didn’t need it.)

What Did You Bake Today?

Fall Cake: What Did You Bake Today?

I am calling this Fall Cake because it epitomizes so much of what I think of during Autumn; apples, spices, warmth and comfort.

Fall Cake:
2 cups flour
1 cup sugar
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1 tsp salt
1/2 cup butter
2 cups applesauce
2 eggs, slightly beaten
1/2 cup butterscotch chips
1/2 cup chopped pecans
1 cup raisins

Topping:
1/2 cup butterscotch chips
1/2 cup chopped pecans
Cream sugar and butter. Add eggs and applesauce. Combine dry ingredients and add, mixing well. Stir in raisins, chips and nuts. Spread into a greased 9 X 13 pan. Combine topping ingredients and sprinkle all over the top of the cake batter. Bake at 350 degrees for 35-40 minutes or until cake tests done with a toothpick.

What Did You Bake Today?

Brown sugar cookies recipe – Save Room for Dessert

Like sugar cookies? You’ll love brown sugar cookies! These cookies go well with ice cream, coffee, tea, or even as a cookie pie crust. Try them.

 

Enjoy!
See you next Wednesday for another Save Room for Dessert.
Don’t forget to visit the other participants, and to comment on their blogs.
(Stop by Joy Of Desserts to enter my latest giveaway, too!)

 

Brown Sugar Cookies Recipe
makes about 15 cookies1/4 cup butter
1/2 cup brown sugar
2 eggs, separated
1/3 cup milk
1 cup flour, sifted
1 tsp baking powder
1/2 teaspoon salt
3/4 cup chopped nutsCream butter. Add sugar. Beat egg whites and egg yolks separately. Add beaten eggs whites, beaten egg yolks, and milk. Sift flour with baking powder and salt. Add to egg and sugar mixture. Add nuts. Continue mixing thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet. Bake at 400 F. for about 15 minutes.
Black Walnut Cookie Recipe: Save Room for Dessert
When I first found this black walnut cookie recipe it called for 1/2 an egg and no walnuts, but making a recipe our own is part of the fun of cooking and baking, so I didn’t let little details like that deter me from trying it out. I used a whole egg because I don’t have time to wonder what to do with the other half, or to ponder why someone would think of beating a whole egg and using only half of it. Since I like nuts and it seemed an integral part of the recipe, I add a handful of them too. This recipe calls for black walnut flavoring, but any kind of nut flavoring or extract can be used, and you would get a whole new kind of cookie.Black Walnut Cookies
1 cup butter
1 egg
1 cup brown sugar
3 cups flour
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon black walnut extract
1/2 cup chopped black walnutsCream butter, sugar. Add egg, extracts, and beat well. Sift flour, measure, and sift with salt and nutmeg. Add to creamed mixture. Add nuts and mix thoroughly. Form into rolls about 2 inches wide. Chill overnight. Cut in thin slices. Place on greased baking sheet. Bake in hot oven (410 F.) for about 10 minutes.

Enjoy!
See you next Wednesday for another Save Room for Dessert.
Don’t forget to visit the other participants, and to comment on their blogs.

(Stop by Joy Of Desserts to enter my latest giveaway, too!)

Be sure to leave a link to your participating recipe in McKlinky, rather than just to your main blog, and let us know what your recipe is.
EX: Tamy @ 3 Sides of Crazy (Banana Cake)

Save room for dessert: peach ice with regal raspberry sauce recipes

Welcome to The Krazy Kitchen’s first weekly Save Room for Dessert!

I was brainstorming for a catchy name, and I’m so glad Tamy of 3 Sides of Crazy came up with a real winner.

I always save room for dessert because it’s my little secret for not gaining too much weight! Yes, you read that right!

Medical and scientific research proves that:

  • Not depriving ourselves keeps us from both overeating other foods and binging on the “forbidden” foods later;
  • Learned responses help us stop eating after dessert or wanting bigger helpings if we don’t eat dessert;
  • Sugars found in desserts actually send satiated messages to the brain, literally telling us that we are full;
  • Desserts trigger cheery thoughts and memories of comfort for most people, which helps in preventing depression and from just moping around, promoting a more active lifestyle.

That’s why I’m such a big advocate for eating dessert — always in moderation — as part of a balanced diet and appropriately active lifestyle. It all works together so that we can eat our cake and stay fit too.

This week I have two recipes for you. They are perfect served together and for celebrating July’s National Ice Cream Month and National Berry Month. I offer you Iced Peach with Regal Raspberry Sauce.

It is a variation on the classic Peach Melba, created by French Chef Auguste Escoffier in the 1890s at the Savoy Hotel in London to honor opera soprano Dame Nellie Melba. The classic Peche Melba is made with vanilla ice cream, fresh peaches and a raspberry sauce.


Peach Ice
1 medium can (28-29 oz.) or 2 small cans (15 oz.) peaches in heavy syrup (reserve syrup)
1 cup of the reserved peach syrup
1 cup sugar
1/2 cup light-colored, light-flavored honey
1 cup peach schnapps or peach brandy
juice of 1 lemon

Combine reserved peach syrup, sugar and honey in a saucepan, and bring to a slow boil while stirring. Sugar should dissolve completely, but not caramelize. Add alcohol and simmer for a few minutes and let cool.

Puree peaches in blender with lemon juice. Add syrup mixture and blend well.

Pour into a freezer-safe pan and freeze.

To serve, scoop peach ice into wide-rimmed glasses and nap with Regal Raspberry Sauce (below).

Optional Decorations:

  • Top with a few fresh raspberries or peach slices and a sprig of mint
  • Top with edible pansy (available at farmer’s markets or organic grocery stores)

Regal Raspberry Sauce
1 small basket of fresh raspberries (or frozen, about 2 cups)
1/4 cup raspberry or red currant preserves
1/2 cup Chambord liqueur (raspberry)
1-2 Tablespoons diluted cornstarch (only if needed — usually if too thin when using frozen berries)

Combine all ingredients, except cornstarch, in a saucepan, and cook over medium-low heat while stirring. Do not bring to a boil.

Continue to simmer while stirring until thickened. If sauce is too thin, add diluted corn starch to the sauce, and stir.

Optional: Strain sauce to remove raspberry seeds.

Let cool and serve with peach ice.

Can also be served:

  • Over vanilla ice cream
  • Over peach pie
  • With fresh fruits
  • With chocolate cake
Enjoy! See you next Wednesday for another Save Room for Dessert.
Don’t forget to visit the other participants and to comment on their blogs.
(Stop by Joy Of Desserts to enter my latest giveaway, too!)