Kai's "Old-Fashioned" Recipe Thread

:D


TRES LECHES CAKE


Milk Cake, see recipe

Tres Leches Milk Mixture or Cajeta, see recipes

Macerated fruit or jam filling, optional

Whipped Cream Topping or Meringue Topping, see recipes

To soak cake: Split completely cooled cake in 2 layers. Using fork or sharp knife, poke several holes in 1 cake layer. Pour about one-third of milk mixture over cake layer. (Note: Cake will let you know when it's had enough — it will refuse to soak up more.) Refrigerate until firm.

To assemble: Spread soaked layer with filling of choice. Place next layer on top. Press down. Poke with holes. Pour more milk mixture on cake layer. (Note: You may not need all of milk mixture. Any remaining milk mixture can be poured over individual servings.) Refrigerate until firm.

To decorate: Using icing spatula or pastry bag, decorate top and sides of cake with whipped cream or meringue. Chill cake until ready to serve.

To serve: Brown meringue with flame from blow torch or place in super-hot oven just until points caramelize.

Nutrition information: One serving (without filling and using whipped cream topping and milk mixture) provides 770 calories (48 percent calories from fat), 16 grams protein, 87 grams carbohydrates, 41 grams fat, 285 milli-grams cholesterol, 300 milligrams sodium, trace fiber.

MILK CAKE

Makes 10-inch cake (16 servings).

2½ cups all-purpose flour

1½ teaspoons baking powder

¼ teaspoon salt

1 cup milk, room temperature

Finely grated zest of 1 lime

1 teaspoon vanilla extract

¾ cup butter, at room temperature

1½ cups sugar

9 eggs, separated, at room temperature

1/3 teaspoon cream of tartar

To prepare oven, pan: Preheat oven to 325 degrees. Grease 10-inch springform pan.

To make cake: Sift together flour, baking powder and salt. Set aside. Combine milk, lime zest and vanilla. Set aside. In mixing bowl, cream together butter and sugar until light and fluffy. Add egg yolks, 1 at a time. Beat for 3 minutes with mixer at high speed. Using spatula, alternately fold in dry and wet ingredients, in 4 separate increments. In separate mixing bowl, whip egg whites at medium-high speed until foamy. Add cream of tartar. Increase speed. Whip until stiff but not dry. Gently fold one-quarter of whipped egg whites into batter. Fold in remainder, being careful not to deflate air in mixtures.

To bake cake: Deposit batter into pan. Bake for 50 minutes or until top is golden and toothpick inserted into center of cake comes out clean. Cool cake completely.

Nutrition information: One serving provides 270 calories (41 percent calories from fat), 6 grams protein, 35 grams carbohydrates, 12 grams fat, 145 milligrams cholesterol, 125 milligrams sodium, trace fiber

TRES LECHES MILK MIXTURE

Makes enough for 10-inch cake.

1 can (12 ounces) evaporated milk

1 can (14 ounces) sweetened condensed milk

1 cup heavy cream or milk or Cajeta (see recipe)

In saucepan, combine evaporated milk, sweetened condensed milk and heavy cream. Stir. Scald over medium heat. Remove from heat. Let cool.

CAJETA

This is different from the thick caramel mixture commonly sold in jars as dulce de leche. This cajeta should be golden brown and pourable, with the consistency of a thin chocolate sauce that will soak into the cake. Goat milk has a distinctive musky flavor and can be found at Trader Joe's and other markets. Piloncillo is a raw Mexican sugar available in cone form in most supermarkets.

Makes approximately 1 cup.

1½ cups goat milk

½ cup sugar, piloncillo if possible

1½ teaspoons honey

½ teaspoon baking soda

1 tablespoon water

In heavy-bottomed saucepan, combine goat milk, sugar and honey. Bring to a simmer, stirring. Dissolve baking soda in 1 tablespoon water. Remove saucepan from heat. Add baking soda mixture, stirring to keep mixture from bubbling. Return pan to heat. Reduce flame. Simmer steadily, stirring regularly, for 30 minutes or until mixture reduces by half.

WHIPPED CREAM TOPPING

A couple of tablespoons sour cream added at the end lends tang.

Makes enough for 10-inch cake.

2 cups heavy whipping cream, well chilled

½ cup sugar

½ teaspoon vanilla extract

2 tablespoons sour cream, optional

In well-chilled bowl, whip cream until soft peaks form. Slowly add sugar. Whip until stiff. Add vanilla extract and sour cream in final few seconds of whipping.

MERINGUE TOPPING

Makes enough for 10-inch cake.

¾ cup water

½ cup sugar

Juice of 1 lime

6 egg whites

Pinch of salt

1/3 teaspoon cream of tartar

In heavy-bottomed saucepan, combine water, sugar and lime juice. Bring to a boil over medium-high heat. When syrup begins to boil, begin whipping egg whites at medium-high speed. When foamy, add cream of tartar and salt. Continue whipping at high speed until soft peaks form. When syrup registers 238 degrees on candy thermometer (soft-ball stage), reduce mixer speed. Pour syrup into whipped egg whites in slow, steady stream, aiming for sides of mixer bowl and away from whip. Turn mixer up to medium-high speed. Whip for 6 minutes or until meringue is stiff.

:p

Mexican Tortilla Casserole

This literally takes about 5 minutes to assemble. It's so easy. All you do is open the containers and assemble. Serve with taco chips for an easy meal. Everyone in the family loves it. Even the non-cook in the family can make this one!

Makes 6 servings

3 large flour tortillas
20 oz. seasoned shredded chicken (cooked - Old El Paso is one brand)
1 can Rotel diced Mexican tomatoes
1 15-oz. can Kuners Southwestern Pinto beans
1/2 can Kuners Picante beans
1 small can enchilada sauce (hot or mild)
1-1/2 cups of shredded Mexican cheese divided

Grease a 9-inch square Pyrex casserole dish. Spread on tortilla on the bottom and up the sides. Spread half of the meat in the bottom of the dish. Next layer on half of the Rotel tomatoes, the Southwestern beans and half a cup of cheese. Now place the next tortilla on top. Press down to take out some of the air in between the layers. Spread the second half of the meat, the other beans, the other half of the tomatoes and another half cup of grated cheese. Finally, place the third tortilla on top. Press down as before and this time take the edges of the tortilla and fold them inside the edge of the pan sort of like you would a pie crust. Just slide them down the inside edge. Top with the enchilada sauce and the last half cup of cheese.

Bake 30 minutes at 350 degrees,

Let sit 10 minutes before cutting.

Twenty-Four-Hour Salad

3 egg yolks
2 Tablespoons sugar
3 Tablespoons vinegar
Dash of salt
2 Tablespoons reserved pineapple juice
1 Tablespoon margarine
2 cups quartered marshmallows
2 cups pitted Queen Anne cherries, drained and diced
2 cups mandarin orange sections, drained
1/4 cup blanched slivered almonds
1/2 pint whipping cream, whipped

Cook egg yolks, sugar, vinegar, salt, pineapple juice and margarine in double boiler, stirring constantly until thick. Let cool. Fold in marshmallows, fruits, almonds and whipped cream. Let stand in refrigerator at least 24 hours.

SERVES: 10 - 12


Chocolate Crunch Pie

1/3 cup margarine
1 cup (6-ounces) semisweet chocolate chips
2-1/2 cups crisp rice cereal
1 pint ice cream
Ice cream toppings

Melt the margarine and chocolate chips in a heavy saucepan over low heat. Remove from the heat. Stir in the cereal until completely coated. Press over the bottom and up the side of a buttered 10-inch deep-dish pie plate. Chill, covered, for 30 minutes. Fill with your favorite ice cream. Drizzle with your favorite ice cream toppings.

Note: Try such combinations as chocolate chip ice cream drizzled with creme de menthe and chocolate fudge sauce. Or, try butter pecan ice cream drizzled with caramel sauce and chocolate syrup.

SERVES: 8

Praline Meltaway Biscuits

1/3 cup butter or margarine, melted
1/3 cup packed brown sugar
1/3 cup chopped pecans
2 1/4 cups Original Bisquick® mix
2/3 cup milk or cream
2 tablespoons granulated sugar

1. Heat oven to 425°F. Spray bottoms and sides of 12 regular-size muffin cups with cooking spray. Stir together butter, brown sugar and pecans in small bowl. Divide sugar mixture evenly among muffin cups.

2. Stir Bisquick mix, milk and granulated sugar in medium bowl until soft dough forms. Place a spoonful of dough in each muffin cup.

3. Bake 11 to 13 minutes or until golden brown. Turn pan upside down onto cookie sheet. Leave pan over biscuits a few minutes to allow brown sugar mixture to drizzle over biscuits. Replace topping from pan on biscuits. Cool slightly before serving; serve warm.

Makes 12 biscuits

To decorate a cake:

On a surface dusted with confectioners' sugar & w/dusted fingers, shape marshmallow "dough" into pumpkins (or other figure), with mouth & eyes. Or roll dough out to 1/8 " thickkess; cut out shapes with 1 1/4 " cookie cutters. (pumpkins, leaves & acorns)

Top a cookie, cake or cup cake with the figures you made.

Honey Glazed Carrots
1 lb medium carrots, peeled, or 1 lb baby carrots
2 TB water
1 TB honey
1 ts butter
1/4 ts nutmeg or coriander

1) Cut the carrots in half lengthwise & then crosswise into 2" pieces. Or, cut baby carrots in half lengthwise. In a large skillet cook carrots, covered in a small amount of boiling water for 8-10 minutes or until crisp tender. Drain.

2) Add 2 TB water, holney, butter & nutmeg or coriander to the skillet. Stir to combine. Bring tro a gentle boil & cook about 2 min more, stirring often, until carrots are glazed. Season to taste with salt.

Quote:

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Originally Posted by flute

Honey Glazed Carrots

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That might be a way that I'd actually eat cooked carrots. :p Might have to try it sometime.

Confetti Rice

1 cup raisins
3/4 cup long grain white rice
3/4 cup brown rice
1/2 cup wild rice
1-1/2 cups chicken stock
6 Tablespoons unsalted butter
6 Tablespoons chopped onion
2-3/4 cups chicken stock
1/2 cup shredded carrot {Note: A large carrot will yield one cup of shredded carrot.}
3 Tablespoons unsalted butter
1 cup pine nuts, toasted
1/2 cup chopped fresh parsley


Plumb the raisins in enough hot water to cover in a bowl; drain. Rinse the white rice, brown rice and wild separately and drain. Combine the wild rice and 1-1/2 cups stock in a saucepan and mix well. Cook, covered, for 35 to 40 minutes or until tender. Heat 3 Tablespoons of butter in each of 2 separate saucepans until melted. Add 3 Tablespoons chopped onion to each saucepan. Sauté until tender. Add the white rice and 1-1/4 cups of the chicken stock to 1 saucepan and mix well. Add the brown rice and the remaining 1-1/2 cups stock to the remaining saucepan and mix well. Bring both saucepans to a boil; reduce heat to simmer. Simmer the white rice, covered, for 20 minutes and the brown rice, covered, for 1 hour. Sauté the carrot in 3 Tablespoons butter in a skillet. Combine the white rice, brown rice and wild rice in a bowl and mix well. Stir in the raisins, carrot, pine nuts and parsley. Spoon into a serving bowl.

Note: Try substituting dried cherries or cranberries for raisins and/or pecans, walnuts, or almonds for pine nuts.

SERVINGS: 8

Asparagus Wrapped in Crisp Prosciutto


• 1 lb. asparagus, medium thickness (about 16 spears)

• 1/2 lb. prosciutto, sliced medium-thin, about 16 slices from the smaller end

• 1 tbsp. olive oil

Preheat the oven to 450 degrees. Cut off the bottom 1 to 1 1/2 inches of the asparagus spears and, if the spears are thick, peel them. Wrap a slice of prosciutto around each spear spiraling upward, with the fatty stripe of the ham at the bottom so it creates a barber pole effect up the spear.

Line a jellyroll pan with aluminum foil and smear it lightly with the olive oil. Arrange the wrapped spears in the pan and place in the oven. After 5 minutes, shake the pan vigorously to turn the spears. Roast another 5 minutes and shake again. Roast until the asparagus is very tender and the prosciutto is somewhat crisp, about 15 minutes total. Serve immediately.

:D


Asparagus In Sauce Mimosa


• 2 eggs

• Salt

• 2 lb. fat asparagus

• 2 tbsp. minced parsley

• 1 tbsp. minced mixed herbs (preferably a mix of chives, tarragon and chervil)

• 1 tbsp. lemon juice

• 1 tbsp. sherry vinegar

• 3 tbsp. olive oil

Cover the eggs with cold water in a small saucepan and set over high heat. When the water comes to a rolling boil, turn off the heat and let the eggs sit in the water until they are cool enough to handle.

Bring a large pot of water to a boil and add salt to taste. Cut off the bottom 1 to 1 1/2 inches of the asparagus. Peel the asparagus, starting very lightly at the tip and gradually increasing pressure toward the base. Boil the asparagus just until tender enough that a knife slips in easily, 4 to 5 minutes. Remove the asparagus from the boiling water to a pan of ice water to stop the cooking.

When almost ready to serve, shell the hard-cooked eggs and separate the whites and the yolks. Chop them separately as fine as possible and then combine them in a mixing bowl (chopping them together smears the yolks). Add the parsley, mixed herbs, lemon juice and vinegar and stir together. Stir in the olive oil. Add one-fourth teaspoon salt, then taste and add more if needed.

Pat the asparagus dry and arrange it on a platter. Spoon the dressing over the top in a swath across the middle of the spears. Serve at room temperature.

:D

How is Dad ?

Spicy Vegetable Dip

8 oz. cream cheese, softened
8 oz. sour cream
1 clove garlic, minced
1/2 cup sharp cheddar cheese, grated
2 Tbsp. green onions, chopped
1 jalapeno pepper, seeded and diced
1/2 tsp. Tabasco sauce
1 tsp. ground cumin

Combine all ingredients together in a small bowl. Chill for several hours before serving. Serve with raw vegetables or crackers.


Reuben Sandwiches

12 slices rye bread
12 slices Swiss cheese
2 pounds corned beef, sliced thin
2 cup sauerkraut, drained
1/2 cup Thousand Island dressing
Butter

Place 1 slice of Swiss cheese and several slices of corned beef on 6 slices of rye bread; top with desired amount of sauerkraut and Thousand Island dressing. Place remaining 6 slices of rye bread on top and butter both sides of the sandwich. Grill in skillet on each side until brown. Slice and serve.



Warm German Potato Salad

3 pounds red potatoes, sliced
1/2 pound bacon, cooked until crisp and crumbled, reserve grease
1 large onion, diced
3 Tbsp. flour
1/ 3 cup vinegar
1 Tbsp. sugar
2 Tbsp. brown mustard
1/4 cup water
Salt and pepper to taste
1/4 cup fresh parsley, chopped

Boil potatoes in water until just tender, drain and set aside. After frying bacon, saute onion in the bacon grease. Remove onion from grease and add to the potatoes. Add flour to bacon grease and stir until smooth. Add vinegar, sugar, brown mustard, water and salt and pepper and simmer until mixed well. Pour this mixture over the potatoes and mix well. Stir in parsley and crumbled bacon and serve warm.



Creamy Banana Cheesecake

1 graham cracker pie crust
8 oz. cream cheese, softened
1 tsp. vanilla
1/3 cup sugar
2 cups whipped topping
2 cups bananas, sliced
1 and 3/4 cup milk
1 - 3 oz. package instant banana pudding mix

Combine cream cheese, vanilla and sugar and mix well. Stir in 1 cup whipped topping. Place 1 cup sliced bananas at the bottom of the piecrust. Spread cream cheese mixture over the bananas. Place remainder of bananas on top of the cream cheese mixture.

Combine milk and pudding mix and stir until smooth. Add 1 cup whipped topping and mix well. Place this mixture over the bananas and chill for several hours before serving.

Gravy

1/2 cup all-purpose flour
1 cup water, (or milk) or as needed
½ C meat drippings
Salt & pepper, to taste

1) Add water to the chicken drippings to make about 1 1/2 cups of liquid in the bottom of the roaster.
2 Whisk water into the flour until it is thick, but not pasty. Whisk the flour/water mixture into the drippings, and put the roaster on the stove over medium heat. Stir constantly until mixture is thickened and bubbly. Add salt and pepper to taste.

I finally found a gravy recipe *jumps up & down*
We liked this recipe, I hope you all enjoy too!