Monday, December 22, 2008
Here is the recipe:
French Breakfast Puffs
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening (Crisco)
1 cup milk
1 1/2 cups sugar
3 teaspoons cinnamon
2 sticks butter Preheat oven to 350 degrees. Lightly grease 12 muffin cups. Stir together flour, baking powder, salt, and nutmeg. Set aside. Pray. In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden. In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.
Sunday, December 21, 2008
Tuesday, December 16, 2008
Dinner tonight: Nachos
Extra Sharp Cheddar Cheese
Ground Chuck seasoned with Taco Seasoning
Salsa (ours was Raspberry Chipotle)
Layer chips and cheese on plate or aluminum foil. Cook chips in microwave or oven until cheese is melted. Layer on meat, beans, sour cream, and salsa (or anything else you might like) and enjoy.
Super easy and yummy. Thanks for the idea and the groceries, Jason!
Monday, December 15, 2008
Here is the recipe:
- Canola or safflower oil, for frying
- 1/2 cup plain bread crumbs
- 1/2 teaspoon salt, eyeball it in palm of hand
- 2 pinches ground cayenne pepper
- 1 1/2 teaspoons Chinese five-spice powder, available on spice aisle
- 1 lime
- 1 cup shredded coconut
- 2 egg whites
- 1 pound large fantail shrimp, deveined and peeled -- ask for easy peels at fish counter
Heat 2 inches oil over medium high heat. A cube of bread should brown in a 10 count when oil is ready.
Season bread crumbs with salt, cayenne pepper and five-spice powder. Cut the lime into wedges and reserve.
Toss coconut with seasoned bread crumbs to combine. Lightly beat the egg whites. Dip shrimp in the egg whites, then coat with the coconut breading. Fry shrimp 5 minutes in hot oil until evenly golden and crispy. Garnish with lime wedges and serve.
We served it with Outback's Orange Marmalade Dipping Sauce. Also a winner.
Here is the recipe: (I think next time I make it, I will probably half the recipe, because we had a lot left over.)
- 1/2 cup Orange Marmalade
- 1/4 cup stone ground,Dijon "country" mustard
- 1/4 cup honey
- 3-4 dashes hot sauce
- Combine all ingredients in small bowl.
- Chill at least an hour before serving.