Pineapple Coconut Bars
1 cup (4.5 oz) all-purpose flour
6 tablespoons granulated sugar
1/4 teaspoon baking powder
pinch of salt
6 tablespoons unsalted butter, cold
1 large egg plus 1 egg yolk
1/4 cup brown sugar
1/4 cup granulated sugar
3/4 teaspoon vanilla extract
1 1/2 tablespoons flour
1/4 teaspoon baking powder
pinch of salt
1/2 of a large (20 oz) can of crushed pineapple, drained, save the juice
2/3 cup flaked coconut
1/2 tablespoons melted butter
1/2 cup plus 2 tablespoons powdered sugar
1 tablespoon pineapple juice (from above)
Preheat oven to 350F. Line an 8 inch square metal pan with non-stick foil or spray with flour-added cooking spray.
In the food processor, combine the flour, sugar, baking powder and salt. Pulse to mix, then add butter and pulse until mixture is coarse. Empty into your lined pan and press tightly to make a crust. Bake for about 13 minutes or until edges start to brown. Let cool completely before making filling.
Filling: Mix together the egg. egg yolk, both sugars and the vanilla. Stir together the flour, baking powder and salt, then stir them into the batter. Add the pineapple and coconut. Pour over the cooled crust and bake for about 25 minutes. Let cool completely.
Icing: Mix together all the ingredients, using as much pineapple juice as needed to make a smooth icing. Drizzle icing over the top of the cooled bars.
Chill bars, then lift from pan and cut into 16 squares. Serve chilled or at room temperature.
Cheesy Corn Bake
Serves 4 - 6
1 red bell pepper, diced
2 tablespoons unsalted butter
3 tablespoons flour
1 cup milk (I used 2%)
1 cup freshly grated cheddar cheese
1 ounce cream cheese
1 teaspoon kosher salt
Pinch of cayenne pepper
4 cups corn, fresh or frozen
Preheat oven to 375°.
Sauté bell pepper in a little bit of olive oil over medium to medium high heat. Set aside. In a heavy sauce pan, melt butter on medium-low to medium heat. Add flour and whisk until smooth (and the flour taste is cooked out), about three minutes. Pour in the milk and cook, constantly stirring, until very thick. Mix in cheddar and cream cheese and stir until melted and creamy. Remove from the heat and season with salt and cayenne.
Combine the cheese sauce, red pepper, and corn in a large bowl. Taste and add more salt and pepper, if desired. Pour into a baking dish (I used my favorite cast iron skillet) and bake until hot and bubbly, about 35 minutes.
IT’S LIKE MACARONI AND CHEESE WITHOUT THE MACARONI DO WHAT’S NOT TO LIKE. OH HELL TRY THROWING IN SOM MACARONI AND YOU WON’T BE SORRY!
These are delicious, really easy to make and are a perfect snack or lunch item.
1 package (.25 oz) package dry yeast (don’t use fast activating yeast)
1 package Hot Dog of your choice
2 tbl brown sugar
1 1/8 tsp salt
1 2/3 cups warm water (110 degrees)
3 cups AP flour
1 cup bread flour
2 cups warm water
2 tbl baking soda
2 tbl butter melted
In large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Let is sit a minute or two.
Stir in both flours, and knead on a floured surface until smooth and elastic, about 8 minutes. (I used the dough hook on my stand mixer and it turned out beautifully).
Place in a greased bowl (I use cooking spray), turn to coat the entire surface. Cover and let rise for 1.5 hours.
Combine 2 cups warm water and baking soda in an 8 inch square pan
Get your dogs ready and pat them dry
After dough has risen, cut into 12 pieces, roll each into a rope about 1.5 feet long and starting at the top of your hot dog just wind the dough around the dog.
Dip into baking soda/water solution for a second or two and place on a parchment covered cookie sheet (I just used my Silpat on a baking sheet)
Let rise an additional 20 minutes
Bake at 450 degrees for 10 minutes until golden brown, remove, brush with melted butter and sprinkle with Kosher Salt
Yield: About 4 dozen
2¾ cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1½ cups sugar
1 teaspoon vanilla extract
3 tablespoons sugar
1 tablespoon cinnamon
1. Preheat oven to 350°F. Line baking sheets with parchment paper or a baking mat and put in refrigerator to chill.
2. Whisk together the flour, cream of tartar, baking soda and salt in a medium bowl. Set aside.
3. Cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
4. Gradually stir in the flour mixture, beating on low speed just until the flour is blended.
5. Chill the dough for at least 30 minutes.
6. In the meantime, mix together the sugar and cinnamon in a small bowl.
7. Scoop 1-inch balls of dough and roll in the cinnamon and sugar mixture to coat.
8. Place on chilled cookie sheet about 2 inches apart and bake for 10 minutes.
9. Chill the dough and cookie sheets between batches.
10. Let cookies set on baking sheet for 2-3 minutes and then remove to a cooling rack. Store cookies in an airtight container.
I don’t remember how I stumbled upon this recipe for soft snickerdoodle cookies, but I had it saved for quite some time and was very excited to finally give it a try. The recipe received hundreds of raving reviews claiming that it was the first actual soft snickerdoodle recipe that many had ever tried. I was sold immediately given all of my problems with the spreading crunchy catastrophes. The recipe is incredibly simple and the only real difference that I could discern between this recipe and the others I have tried is that it instructs you to chill both the dough and the cookie sheets before baking. I surmise that this drastically cuts down on the spreading, and resulted in one absolutely elated Brown Eyed Baker. I’m so happy to have a great snickerdoodle recipe that I can bust out during the holidays!
Potato Skin Poppers
3 cups frozen, diced potatoes (or hash browns)
2 cups shredded cheddar cheese
16 ounces sour cream
¾ cup cooked bacon pieces
⅓ cup chopped green onions
salt & pepper to taste
14 8 inch flour tortillas
2 tablespoons melted butter
Preheat oven to 350 degrees. Cook potatoes in skillet according to package directions. In a large bowl, stir together cooked potatoes, cheese, 1-cup sour cream, bacon, green onions, and salt and pepper. Warm the tortillas according to package directions. Spoon equal amounts of the mixture in the center of the 14 tortillas. Fold in two sides of each tortilla to meet in the middle, and then roll burrito-style. Brush outside of each rolled tortilla with melted butter and place on baking pan with seam down. Bake for 12-15 minutes, or until golden brown. Let cool for 5 minutes then cut diagonally into halves. Serve with remaining sour cream, ketchup or bbq sauce.
Peanut Butter Banana Oatmeal Squares
1 1/2 cups quick cooking oats
1/4 cup packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup milk
1 large egg, lightly beaten
1 large mashed banana
1/4 cup creamy peanut butter
Mix together the quick cooking oats, baking powder, kosher salt and ground cinnamon.
Add in the vanilla extract, milk and egg. Mix the ingredients together.
Then add in the mashed banana and peanut butter. Combine all of the ingredients.
Pour the mixture into a lightly greased 8 by 8 inch baking pan. Bake at 350 degrees for 20 minutes.
Cut into squares and enjoy!
CREPES STUFFED WITH PULLED CHICKEN, SPINACH, MUSHROOMS, ONION, GARLIC, ASPARAGUS, ARTICHOKES, SUN DRIED TOMATOES AND SWISS CHEESE TOPPED WITH A PARMESAN CREAM SAUCE