Cajeta (dulce de leche)

Cajeta (dulce de leche)
in Diana's Recipe Book
Average Rating:
(total ratings: 1)
Servings: Makes 1 cup cajeta

Comments:
The slow cooker allows a mixture of goats and cow's milk to caramelize to a delicate golden brown with little monitoring. The result is Cajeta, the South American milk caramel sauce also known as Dulce de Leche. Pour it over fruit or a slice of pound cake, or stir it into vanilla ice cream.

Ingredients:
1 vanilla bean
2 cups goat milk
2 cups whole milk
1 cup granulated sugar
1/4 teaspoon baking soda
1 teaspoon cornstarch

Instructions:
With a sharp knife, slit vanilla bean horizontally (across the length of the bean, not down the middle) and scrape out seeds from the inside. You may discard the vanilla bean or use to flavor sugar* (See Tip).

TIP
Flavoring Sugar:
Bury 1 dried vanilla bean in a container holding 2 cups confectioners' sugar, superfine or regular granulated sugar. Cover the container tightly. The sugar will be sufficiently scented with vanilla to be used in a week or so.

Add more sugar to the jar when you use some of it's contents; the beans will be effective for many months.

To Make Cajeta:
Combine all ingredients (including vanilla bean seeds) in a slow cooker (crock pot), stir well, and cook on HIGH for 10 hours. Stir occasionally the last hour. Strain through a very fine strainer and store refrigerated for up to three weeks. Serve at room temperature.

Makes 1 cup cajeta (dulce de leche).

Source: Country Living

Find this recipe at:

http://inet-recipes.blogspot.com/

Pumpkin Cranberry Custard-Slow Cooker

Pumpkin Cranberry Custard-Slow Cooker

in Diana's Recipe Book
Servings: 4-6

Ingredients:
1 can (30 ounces) pumpkin pie filling
1 can (12 ounces) evaporated milk
1 cup dried cranberries
4 eggs, beaten
1 cup crushed or whole ginger snap cookies (optional)
Whipped cream (optional)

Instructions:
Combine pumpkin, evaporated milk, cranberries and eggs in slow cooker; mix thoroughly. Cover; cook on HIGH 4 to 4-1/2 hours. Serve with crushed or whole ginger snaps and whipped cream, if desired.

Makes 4-6 servings.

Find this recipe at:

http://inet-recipes.blogspot.com/

Victoria Sponge Cake

Victoria Sponge Cake

in Diana's Recipe Book

Servings: 8

Comments:
This is the ultimate holiday, special occasion or birthday cake; the cake layer is filled with luscious strawberry jam and fresh sliced strawberries, then sweetened whipped cream is spread over the berries. Next, the top layer is placed over this decadent filling and then dusted with confectioners' sugar and decorated with sliced strawberries, or if desired, spread whipped cream over top of cake and garnish with fresh strawberries.

Ingredients:
For the Cake:
1/2 cup (1 stick/4 oz./113g) unsalted butter, softened
1 cup granulated sugar
4 large eggs
2 cups (8 oz./225g) cake flour
2 tsp. baking powder
Pinch of salt
1 tsp. vanilla extract
4 tbsp. milk

Strawberry and Whipped Cream Filling:
4 tbsp. strawberry jam
2 cups sliced fresh strawberries
1 1/2 cups heavy whipping cream, chilled
2 tbsp. granulated sugar

Topping:
1 - 2 tbsp. confectioners' sugar or granulated sugar or whipped cream

Instructions:
For the Cake:
Preheat oven to 350°F/180°C. Butter and flour 2 round (8-inch x 1 1/2-inch deep) cake pans. Line bottom of pans with parchment paper and butter parchment paper.

In a small bowl, combine the flour, baking powder and pinch of salt; set aside.

With electric mixer, cream the butter and sugar until light and fluffy. Add the vanilla; then add the eggs one at a time, mixing well after each addition. On low speed, slowly add the flour mixture. When flour mixture has been fully incorporated, add the milk, one tablespoon at a time until mixed into batter well.

With a rubber spatula, scrape batter into prepared cake pans and even out tops with the back of a spoon. Bake on middle rack of preheated oven until the cakes are beginning to come away from edges of pan and a cake tester inserted in center of cakes comes out clean, about 20 to 25 minutes. Remove cakes from oven and place pans on wire rack for 10 minutes, then invert cakes from pans onto racks (right side up), and let cool completely, approximately 1 hour.

Strawberry and Whipped Cream Filling:
Chill the mixing bowl and beaters that you will use to whip the cream with, in the freezer for 15 minutes or in the refrigerator for 30 minutes. Whip the chilled cream, adding the 2 tbsp. sugar, until soft peaks form.

Invert one cooled cake layer on serving plate. Spread with the 4 tbsp. strawberry jam. Place sliced strawberries over jam, then spread half of the whipped cream over sliced strawberries, leaving a 1-inch border around edge of cake. Top with second cake layer, right side up. Sift confectioners' sugar over top of cake, or sprinkle granulated sugar over top of cake or frost cake with remaining half of whipped cream. Cover and refrigerate cake until serving time. Garnish with fresh strawberries, if desired. Cut cake into wedges to serve. Cover and refrigerate any leftover cake.

Makes 8 servings.

Find this recipe at:

http://inet-recipes.blogspot.com/

Southern Fried Okra

Southern Fried Okra

1 lb fresh okra, cut 1 inch pieces
1 lg green tomato, diced
1 med onion chopped
1 clove garlic, minced (optional)
1 jalapeño pepper halved & sliced, remove seeds if too hot
2 eggs beaten
1/4 tsp salt
1/4 tsp black pepper
1/2 cup milk
1 cup cornmeal
1/4 cup vegetable oil

Combine okra, tomato, onion, garlic & jalapeño in large bowl. In
separate bowl combine eggs, salt, pepper, milk. Pour egg mix over
veggies and toss to thoroughly coat. Gradually add cornmeal until
mixture on the okra and at the bottom of the bowl soaked up. Continue to
toss till ingredients evenly mixed. Mixture will have a gooey consistency.

Heat oil in 10 inch skillet over med. heat until hot. Oil is ready when
dash of cornmeal sizzles.

Spoon mixture evenly in skillet. Reduce heat to med low. Cover and fry
till underside golden brown, 10-15 minutes. Then invert on plate and
slide other side up into skillet and cook uncovered 5-8 min until golden

brown. Remove from skillet to paper towels to drain excess oil. Serve hot.

Find this recipe at:

http://inet-recipes.blogspot.com/

Benne Cakes

Benne Cakes

in Diana's Recipe Book

Servings: 3 dozen

Comments:
Benne cakes are traditionally associated with the Deep South, where bennes - sesame seeds - are considered good luck. The recipe actually originated in West Africa, and is enjoyed the world over for its wonderful taste. Wafers and cookies made from benne are now a part of Kwanzaa ("first fruit" in Swahili), the African-American family festival that lasts from December 26 through January 1.

Serve these crunchy little cakes ( also called wafers) at your Kwanzaa parties and celebrations as a delicious appetizer before the meal.

Ingredients:
1 cup brown sugar, firmly packed
1/4 cup unsalted butter, softened
1 egg, beaten
1 teaspoon pure vanilla extract
1 teaspoon freshly squeezed lemon juice
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup toasted sesame seeds

Instructions:
Preheat the oven to 325 degrees (160 C) and lightly grease a cookie sheet. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, vanilla and lemon juice.

In a small bowl, whisk the flour, baking powder and salt. Mix the dry ingredients into the butter mixture and stir in the sesame seeds.

Drop by the teaspoonful onto the prepared cookie sheet about two inches apart. Bake for 15 minutes, or until the edges are lightly browned.

Makes 3 dozen Benne Cakes

Find this recipe at:

http://inet-recipes.blogspot.com/

Crusty Chicken Breasts with Chopped Salad

Colin Mochrie's Crusty Chicken Breasts with Chopped Salad

CRUSTY CHICKEN BREASTS:
3/4 cup fresh bread crumbs (175 ml)
1/4 cup grated Parmesan cheese (50 ml)
1 tsp. grated lemon rind (5 ml)
1 egg, lightly beaten
4 boneless skinless chicken breasts (about 1 lb/ 500g)
Pinch each salt and pepper
2 tbsp olive oil (25ml)

SALAD:
2 tbsp chopped fresh basil (25ml) or 1/2 tsp (2ml) dried
2 tbsp olive oil (25ml)
1 tbsp each balsamic vinegar and lemon juice (15 ml)
Pinch each salt and pepper
6 cups arugula, trimmed (1.5 L)
4 ripe plum tomatoes, seeded and chopped
1/4 cup chopped red onion (50 ml)

In a shallow dish, combine bread crumbs, Parmesan cheese and lemon rind.
Pour egg into a second shallow dish.
Sprinkle chicken salt and pepper. Dip each breast into egg, turning to
coat; dip into crumb mixture, turning and pressing to coat evenly. In a
large skillet, heat oil over medium-high heat; cook chicken for about 5
minutes per side or until browned and no longer pink inside.

Meanwhile, in a large bowl, whisk together basil, oil, vinegar, lemon
juice, salt and pepper. Add arugula, tomatoes and onion; toss to coat.

Divide salad among plates; top each with chicken.

Find this recipe at:

http://inet-recipes.blogspot.com/

Chocolate Malt French Toast

Chocolate Malt French Toast

6 slices of brioche sliced thick
3 large eggs
1/4 cup half and half cream
1/2 cup chocolate Malt Powder
2 Tablespoons butter
1 dash salt
In a medium shallow bowl, beat the eggs with the cream, malt powder and
salt. Set Aside.

Slice Brioche into equal triangles.

Heat skillet/fry pan to just above medium heat. Melt 1 Tablespoon of butter.

Dip slices into the egg mixture until evenly coated. Place on skillet/pan.

Cook bread on each side for about 2-3 minutes, until golden brown.

Repeat with remaining slices and replenish butter half-way through.

Terrific served with maple syrup, fresh berries or just on its own with
a bit of butter.

(3 servings)

Find this recipe at:

http://inet-recipes.blogspot.com/

Old-Fashioned Peach Cobbler

Old-Fashioned Peach Cobbler

For the filling:
6 cups (1.5 L) canned or fresh sliced peaches
1/2 cup (125 ml) water
1/2 cup (125 ml) sugar
1/2 cup (125 ml) brown sugar
1/4 cup (60 ml) all-purpose flour
3 Tbs (45 ml) melted butter
2 tsp (10 ml) lemon juice
1/2 tsp (2 ml) ground cinnamon
1/2 tsp (2 ml) freshly grated nutmeg

For the dough:
1 1/4 cups (310 ml) lard (traditional) or butter
3 cups (750 ml) all-purpose flour
2 Tbs (30 ml) sugar
1 tsp (5 ml) salt
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) baking powder
1/2 cup (125 ml) water

Combine all the filling ingredients in a Dutch oven and bring to a
boil over moderate heat. Cook until the mixture thickens and begins
to stick to the pot, about 15 minutes. Remove from the heat and
scrape the sides and bottom of the pot to loosen the filling. Set
aside.

To make the dough, cut the lard into the flour until the mixture
resembles coarse meal. Add the sugar, salt, cinnamon, and baking
powder and stir to combine. Add the water and stir just enough to
make a dough. Roll to a thickness of about 3/4 inch (2 cm) on a
floured surface and cut into circles with a biscuit cutter. Place as
close together as possible on top of the peach mixture. Bake
uncovered over hot coals or in a preheated 350F (180C) oven until the
peach mixture is bubbling and the biscuits are lightly browned, about
30 minutes. Cool for at least 20 minutes before serving.

Serves 8 to 12

Find this recipe at:

http://inet-recipes.blogspot.com/

Boston Baked Beans

Boston Baked Beans

2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar

Soak beans overnight in cold water. Simmer the beans in the same water
until tender, approximately 1 to 2 hours. Drain and reserve the liquid.

Preheat oven to 325 degrees F (165 degrees C).

Arrange the beans in a 2 quart bean pot or casserole dish by placing a
portion of the beans in the bottom of dish, and layering them with bacon
and onion.

In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup,
Worcestershire sauce and brown sugar. Bring the mixture to a boil and
pour over beans. Pour in just enough of the reserved bean water to cover
the beans. Cover the dish with a lid or aluminum foil.

Bake for 3 to 4 hours in the preheated oven, until beans are tender.
Remove the lid about halfway through cooking, and add more liquid if
necessary to prevent the beans from getting too dry.

Find this recipe at:

http://inet-recipes.blogspot.com/

Cornish Finnish Michigan Pasties

Cornish Finnish Michigan Pasties

4 1/2 cups all-purpose flour
1 cup shortening
1 1/4 cups ice water
1 teaspoon salt
5 1/2 cups thinly sliced potatoes
2 carrots, shredded
1 onions
1/2 cup diced rutabaga
1 1/2 pounds lean ground beef
1/2 pound lean ground pork
1 tablespoon salt
1 teaspoon ground black pepper
1 1/2 teaspoons monosodium glutamate (MSG)
1 cube beef bouillon
1/2 cup hot water

Whisk together flour and salt in a large bowl. Cut shortening. Make a
well in the center of the mixture, and quickly stir in ice cold water.
Form dough into a ball. Set aside.

Dissolve the bouillon cube in the hot water. Combine uncooked
vegetables, uncooked meats, salt, pepper, monosodium glutamate, and
bouillon.

Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups
of filling in the center of each rectangle. Bring 6 inch sides together,
and seal. Cut a slit in the top of each pasty. Place on dull, not black,
baking pans.

Bake at 425 degrees F (220 degrees C) for 45 minutes.

Find this recipe at:

http://inet-recipes.blogspot.com/