Kai's "Old-Fashioned" Recipe Thread

Gooey Butter Brownie Bars

Brownie Base:

2 squares (1 ounce each) unsweetened chocolate
1/3 cup butter or margarine
1 cup granulated sugar
2 eggs
1 teas. vanilla extract
1/2 cup flour

Gooey Butter Topping:

2/3 cup granulated sugar
1/4 cup butter or margarine, softened
1 egg
1/4 cup milk
1/4 cup light corn syrup
1 teas. vanilla extract
1/2 cup flour
Dash salt
Powdered sugar

To make brownie base, combine chocolate and butter and melt over low heat, stirring - be careful NOT to scorch the chocolate. (this can be done in a microwave on high for 1 1/2 to 2 minutes). Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla until well blended. Stir in flour. Spread into 8-inch square pan that has been lined with foil and coated with no-stick cooking spray. Bake 350 degrees for 20 minutes.

Meanwhile, prepare gooey butter topping. In large mixer bowl, beat sugar and butter with electric mixer until light and fluffy. Beat in egg. Gradually beat in milk, corn syrup, and vanilla. At low speed, beat in flour and salt until well combined. Pour over partially baked brownie base. Bake 350 degrees for 17 to 20 minutes, or until light golden brown and center of topping is set. Cool completely in pan on wire rack. Sprinkle powdered sugar over top. Lift out of pan onto cutting board. Cut into squares or bars.

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Brioche Bread Pudding

4 loaves brioche
6 whole eggs
1 quart milk
1/2 teas. vanilla extract
1 cinnamon stick
6 egg yolks
12 oz. sugar
1 quart heavy cream
1 vanilla bean split
1/2 teaspoon fresh ground nutmeg

Remove crust from brioche, cut into 1 inch cubes, set aside. In a saucepan combine milk, sugar, heavy cream, vanilla extract, vanilla bean and spices. At medium heat, bring liquid to approximately 120 degrees, so it feels very warm to the touch. Quickly whisk in the egg yolks and whole eggs, and continue whisking until slightly thickened. Do not bring the mixture to a boil as the eggs will scramble and the custard will break. Cool the custard slightly and pour over the cubed brioche. Toss the cubes lightly in the custard, and place in a buttered baking dish. Bake at 350 degrees fro approximately 20 minutes, or until the top of the pudding is lightly browned. Remove and serve warm with a bourbon sauce.

Sauce

4 cups sugar
1 teas. vanilla extract
2 cups buttermilk
1 cup bourbon
1 teas. baking soda
1 cup golden raisins
1/4 cup light corn syrup
1 pound sweet butter
1 cup dried currants

Combine all ingredients, except bourbon and currants in large saucepan, and bring to a boil. Reduce to simmer and allow sugar to caramelize slightly and remove from heat. Add bourbon, currants and serve.

My Brother-in-Law's Semi-Famous Salsa ala Tex-Mex Midwest Style

1 pound tomatoes
1/2 onion
2 jalapenos
2 teaspoons black pepper
1 teaspoon salt
2 Tablespoons cilantro

Char the tomatoes, onion and jalapenos on a hot pan or griddle. Put charred ingredients in blender. Add in pepper, salt and cilantro. Blend until smooth.

Bruschetta Chicken
Thanks to T.G.I. Friday’s

Chicken:
4 four-ounce chicken breasts
Season both sides with salt and black pepper. Grill 3-4 minutes per side for grill marks or until the chicken breasts reach 165 degrees. (Recommend cooking on a seasoned grill.)

Garlic Bread:
1 stick of butter
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder

Melt butter in microwave and stir to combine seasonings. Drizzle your favorite bread with garlic butter, bake at 350 degrees until crispy and golden brown.

Pasta:
1 pound angel hair pasta (can cook and chill ahead of time)
2 Tablespoons salt

Boil pasta in ½ gallon water with salt until al dente. Drain and transfer to bowl. If cooking ahead of time, shock in an ice bath to cool, remove from water, and toss with 2 Tablespoons of salad oil.

Tomato Salad:
6-8 medium size Roma tomatoes
2 Tablespoons olive oil
¼ teaspoon salt
1/8 teaspoon black pepper
2 cloves minced garlic
10 fresh basil leaves

Wash, core and dice tomatoes to ¼ inch pieces, save juices and place in small bowl. Wash, dry, and cut basil leaves in to thin strips. Combine all ingredients and hold for 2 hours before use. Heat heavy bottom saucepan under medium-low flame. Add 2 Tablespoons olive oil, heat for 20 seconds. Add any remaining garlic butter from bread to sauce pan. Sauté in oil 2 cloves of garlic sliced into thin coins (if small use 3) for 45 seconds on each side until soft and tender—do not brown garlic. (If garlic is brown, discard and start over.) Increase heat and add tomato salad and stir. Add ½ cup plain tomato sauce to pan and bring to a boil. Add pasta to sauce pan and toss with fresh sauce (sauce should just coat pasta). Transfer to a service platter or plate individually. Garnish with balsamic glaze.

Balsamic Glaze:
1 cup balsamic vinegar
1 Tablespoon sugar

Bring to a boil in small saucepan and turn down flame to a simmer. Reduce by 75% until sauce turns to a thick syrup, hold at room temperature.

To Serve
Slice chicken breast into strips on a bias (45 degree angle) and place on top of pasta. Slice 5 fresh basil leaves into thin strips and garnish pasta.

Risotto With Fresh Asparagus

8 oz. fresh asparagus
5 cups of preheated chicken stock
5 tbsp. butter (don't substitute oleo)
1 small onion, finely chopped
2 cups Arborio Risotto (you can find this in any Italian grocery store)
2 ounces Prosciutto Ham (you may substitute with cooked ham) diced into ½ inch pieces
((I had leftover baked ham from Sarah's party that I used))
1/2 tomato, peeled and chopped
3 tbsp. of olive oil
3/4 cup grated Parmesan Cheese
Salt and fresh ground black pepper ((if you don't have a pepper grinder, regular ground black pepper will work too))

In large frying pan, heat olive oil and saute onions til soft. Stir in tomato, asparagus, ham, and cook for five minutes. Stir in rice, mixing well to coat everything together, and simmer for one to two minutes. Stir in ladleful of hot chicken stock. Using a wooden spoon stir constantly til the liquid has been absorbed. Continue stirring, and adding the liquid a little at a time for about ten minutes. Remove pan from heat, stir in butter, and cheese. Season with salt and pepper to taste, serve immediately.

I've not tried this one yet.

Risotto & Asparagus

3 cups water
2 cups chicken broth
3 tbsp. butter or margarine, divided
1 pound fresh asparagus spears, diagonally sliced into 1-inch pieces
1/2 cup chopped onion
1 cup uncooked arborio or medium grain rice
1/3 cup dry white wine
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 teas. salt
1/4 teas. ground white pepper

Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm. Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add asparagus and cook until tender crisp. Remove asparagus; set aside. In same saucepan, cook onion in remaining 1 tablespoon butter until soft. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes. Stir in asparagus, cream, cheese, salt and pepper. Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately.

FLOWER AND FRUIT SALAD WITH BANANA DRESSING


BANANA DRESSING

2 very ripe bananas, mashed
2 tbsp. ground nuts
1 tbsp. honey
1 tbsp. lemon juice

Thoroughly mix ingredients and let dressing stand for 15 minutes before using.


FLOWER AND FRUIT SALAD

Avocado
Broccoli
Tomatos
Young Squash (I guess any sort of in-season squash will work)
Pea pods
Watercress or leafy romaine lettuce

Chop up vegetables as desired. Mix with dressing and serve on a bed of water cress or leafy romaine lettuce.

LIMA BEAN TOMATO SOUP

1 tbsp. olive oil
1 onion finely chopped
4 cloves garlic, minced
1/4 teas. hot pepper flakes
1 28 oz. can diced tomatoes
4 cups vegetable stock
1 lb. frozen lima beans
2 tbsp. chopped fresh parsley
1/4 teas. salt
1/4 cup grated Romano or Parmesan Cheese

In a stock pot heat first 4 ingredients for 5 minutes. Add the tomatoes, stock and beans. Bring to a boil. Cover and reduce heat to medium-low for 10 minutes. Add the parsley and salt. Spinkle grated cheese on top.

Quote:

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Originally posted by Jolie Rouge
Fugie ~ what is the name of your dog ?

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Buster, my nephews call him Butter and he comes if I go Here Kitty Kitty :p


Shrimp, Jicama, and Mango Salad



3/4 cup water
2 teaspoons salt
1 1/2 pounds large shrimp, shelled
1 small jicama, (about 3/4-pound), peeled and cut into 1/4-inch dice
1 mango, peeled and cut into 1/4-inch dice
1/2 cup cilantro leaves, or flat leaf parsley, chopped
6 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon fresh ground black pepper
1/4 cup olive oil

In a large frying pan, bring the water and 3/4 teaspoon of the salt to a boil. Add the shrimp, cover, and bring back to a boil. Cook, covered, over moderate heat for 1 minute. Stir. Continue cooking until the shrimp are just done, about 2 minutes longer. Drain. When the shrimp are cool enough to handle, cut each one in half lengthwise and then in half crosswise.

Put the shrimp in a large glass or stainless-steel bowl and add the jicama, mango, and cilantro.

In a small glass or stainless-steel bowl, whisk together the lemon juice, the mustard, the remaining 1 1/4 teaspoons of salt, and the pepper. Add the oil slowly, whisking. Just before serving, add this vinaigrette to the shrimp mixture and toss

:D

Apricot Pie


1 can (16 ounces) apricot halves in juice
1 package (3 1/2 ounces) vanilla pudding
1 1/2 cups evaporated milk, undiluted
1 egg yolk, beaten
1 9 inch pie shell, baked
2 teaspoons cornstarch
1/4 cup toasted almonds, sliced


Drain apricots, reserve syrup.
Place pudding mix in medium saucepan.
Gradually stir in evaporated milk, 1/2 cup syrup, and egg yolk. Cook over medium heat.
Stir constantly until mixture boils.
Chop 1/2 cup apricots; stir into pudding. Pour into pie shell. Chill.
Combine 2/3 cup syrup (add water if necessary)and cornstarch. Cook over medium heat.
Stir constantly until mixture boils 1 minute.
Cut remaining apricots into thirds lengthwise. Arrange slices over pudding.
Spoon glaze over pie.
Sprinkle almonds around edge. Chill.


:D

Cinnamon Apples with Cream Cheese


6 tart apples
1 1/2 cups water
2 cups sugar
3/4 cup red hots
red food coloring, (optional)
1 small package (3 ounces) cream cheese
orange juice, to soften cheese
1 tablespoon orange rind, grated
1/2 cup toasted pecans, broken


Core and peel apples. Make a syrup of water, sugar and red hots. Boil syrup in heavy skillet for 10 minutes or until thickened. Add food coloring if desired. Place apples in gently boiling syrup; baste and turn until tender, about 25-30 minutes. Carefully remove apples from skillet. Drain thoroughly and chill. Stuff with Cream Cheese Filling.

BUSTER TREATS

3/4 hot canned condensed chicken broth
1/3 cup margerine
1/2 cup non-fat dry milk
1 egg, beaten
3 cups whole wheat flour

In a large bowl pour hot broth over margerine; stir until melted.
Stir in dry milk and egg.
Add flour, one cup at a time. (dough becomes very stiff, will have to be mixed by hand.)
Knead for several minutes.
Pat to 1/2" thickness and cut with bone shaped cookie cutter (if you are going to all the trouble of making your own doggie treats, you may as well go all the way and buy the bone shaped cookie cutter ~ right ? )
Bake 50 minutes at 325*.
Allow to cool completely and dry oout for at least 3 hours.

Quote:

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Buster, my nephews call him Butter and he comes if I go Here Kitty Kitty

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My SIL has a parrot that will hide behind the couch and call "here kitty; here kitty" when the cat investigates, the bird will jump on the cat - claws locked into the fur, wings beating the cat in the head - and get a free ride around the house. When he turns the cat loose, he flies to the top of the doorway and laughs and says 'stupid cat'. The cats hate it, but they fall for it everytime ! :D :D :D :D

Quote:

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Originally posted by Jolie Rouge
BUSTER TREATS
3/4 hot canned condensed chicken broth
1/3 cup margerine
1/2 cup non-fat dry milk
1 egg, beaten
3 cups whole wheat flour

In a large bowl pour hot broth over margerine; stir until melted.
Stir in dry milk and egg.
Add flour, one cup at a time. (dough becomes very stiff, will have to be mixed by hand.)
Knead for several minutes.
Pat to 1/2" thickness and cut with bone shaped cookie cutter (if you are going to all the trouble of making your own doggie treats, you may as well go all the way and buy the bone shaped cookie cutter ~ right ? )
Bake 50 minutes at 325*.
Allow to cool completely and dry oout for at least 3 hours.

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:p Hell love these :D

how did the pie turn out? ;)

Quote:

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Originally posted by Jolie Rouge

(if you are going to all the trouble of making your own doggie treats, you may as well go all the way and buy the bone shaped cookie cutter ~ right ? )

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and if i could find any i'd buy 'em! My doggie loves the rye crips..or at least used to :(