May 2013 Archives - 2/3 - Annette's Sweet Treats

Slow-Roasted Prime Rib

May 19, 2013 Leave a Comment

Slow-Roasted Prime Rib

I always call my sister, Mary Ann, whenever I have a piece of meat to cook. I have recipes for roast beef and eye round roast, which is great. But for cooking Prime Rib Roast – I always have questions! There was a recipe for Slow-Roasted Prime Rib in our local Newsday that I will use the next time.

Slow-Roasted Prime Rib Recipe

The night before you plan to serve the roast, combine the salt, pepper and garlic (if using). Smear the mixture all over the meat. Place the roast on a large plate or baking sheet and refrigerate, uncovered, overnight.

The next day, remove the roast from the refrigerator and let it sit at room temperature for at least an hour. (The longer it stays out, the shorter the cooking time will be.) Preheat the oven at 200 F. and arrange a rack in the lower third. Place the roast – fat side up, bones-down – on a roasting rack set in a roasting pan. It’s important that air circulate around the meat while it cooks so you may have to elevate the rack by placing 4 scrunched-up balls of aluminum foil underneath it. Roast until the center reaches 120 F., about 4 to 6 hours.

Place the roasting pan on a wire rack, tent the roast loosely with foil and set aside for an hour. During this rest, the meat will continue to cook and the juices will settle evenly throughout the roast. Go ahead and cook anything else you’re serving. About 30 minutes before dinner, increase the oven temperature at 450 F.

Take the foil tent and crumble it into a ball. Place the ball under the bones of the roast to prop up the less-exposed area of fat. Roast at 450 F. until a dark brown crust forms over the entire tip surface, about 8 to 10 minutes. Remove the roast to a cutting board and carve immediately; it does not need to rest again. To carve, carefully cut the meat away from the rib bones in one piece, then slice into ½ inch portions. 8-10 servings

(Recipe for Slow-Roasted Prime Rib was in Newsday, Thursday, January 10, 2013)

Filed Under: Savory Tagged With: beef rib roast, freshly ground black pepper, kosher salt, pressed garlic cloves

Orange-Ricotta Pancakes

May 18, 2013 Leave a Comment

Orange-Ricotta Pancakes

This recipe makes fluffy, light pancakes.

Orange-Ricotta Pancakes Recipe

Orange-Ricotta Pancakes

¾ cup part-skim ricotta cheese

3 large eggs, separated

2 Tbsp. orange juice

½ tsp. orange zest

¼ cup nonfat milk

2/3 cup flour

¼ cup sugar

½ tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

4 tsp. butter, divided

Combine the ricotta, egg yolk, orange juice and zest and milk in a bowl. Combine flour, sugar, baking powder and soda, and salt in a second bowl; stir in ricotta mixture.

Beat egg white with a hand or stand mixer until they form stiff peaks. Stir one-third of them into ricotta mixture; gently fold in the remaining whites.

Melt 1 tsp. of butter in a large, nonstick skillet over medium heat. Working in batches, spoon ¼ cup batter into the skillet for each pancake. When bubbles appear on surface and underside is lightly browned on edges, about 3 minutes, turn pancakes and cook until underside is again browned, another 2 minutes. 4 servings (12 pancakes)

(Recipe for Orange-Ricotta Pancakes was in Newsday, Thursday, May 9, 2013)

Filed Under: Savory Tagged With: baking powder and soda, flour, orange juice and zest, part-skim ricotta cheese

Peachy Pepper Skillet Pork Chops

May 17, 2013 Leave a Comment

Peachy Pepper Skillet Pork Chops

Here is another recipe from Lucky Leaf. Use the Premium Peach Pie Filling to make pork chops; and in 30 minutes your dinner is served.

Peachy Pepper Skillet Pork Chops Recipe

Peachy Pepper Skillet Pork Chops

1 tsp. season salt

½ tsp. garlic powder

½ tsp. black pepper

4    1-inch bone in pork chops (about 2 ½ lbs.), thick cut

2 Tbsp. olive oil

1 Tbsp. peanut oil

1 red sweet pepper, cut into thin strips

½ cup celery, bias-sliced

6 green onions, thinly sliced

1 Tbsp. fresh ginger, ginger

2 Tbsp. balsamic vinegar

½ sp. Soy sauce

3 cups cooked rice, hot

1   21-oz. can Lucky Leaf Premium Peach Pie Filling

Combine seasoned salt, garlic powder and pepper; sprinkle over both sides of pork chops.

In a very large skillet, heat 1 Tbsp. of the olive oil and peanut oil over medium-high heat until very hot. Add pork chops; reduce heat to medium. Cook 10-12 minutes or until no longer pink (160 F.), turning once.

Meanwhile, in a large skillet, heat remaining 1 Tbsp. olive oil. Add red pepper, celery, green onions, and ginger. Cook and stir 6-8 minutes or until tender. Stir in LUCKY LEAF Premium Peach Pie Filling, balsamic vinegar and soy sauce; heat through.

Spoon rice onto serving platter or plates. Top with pork chops and spoon sauce over all.       4 servings

(Recipe for Peachy Pepper Skillet Pork Chops came from LUCKY LEAF, 2013)

Filed Under: Savory Tagged With: LUCKY LEAF Premium Peach Pie Filling, olive oil, peanut oil, pork chops, red pepper, soy sauce

Ambrosia Pudding

May 16, 2013 Leave a Comment

Ambrosia Pudding

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com

For a special way to round out a quick dinner, try this Ambrosia Pudding dessert. Serving it in a parfait glass showcases to layers.

Debbie Jones California, Maryland

Ambrosia Pudding Recipe

Ambrosia Pudding

2 cups cold 2% milk

1 package (3.4 oz.) instant vanilla pudding mix

¼ cup honey

2 tsp. grated orange peel

¼ tsp. vanilla

1 cup heavy whipping cream, whipped

1 banana, sliced

1 can (11 oz.) mandarin oranges, drained

¼ cup flaked coconut

¼ cup sliced almonds

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Add the honey, orange peel and vanilla. Fold in the whipping cream.

In individual dessert dishes, layer half of the pudding, banana slices, orange sections, coconut and almonds. Repeat layers. Chill. 4-6 servings

(Recipe for Ambrosia Pudding was on www.tasteofhome.com)

Filed Under: Savory Tagged With: honey, instant vanilla pudding, mandarin oranges, whipping cream

Warm, 5-Napkin Pulled-Pork Sandwiches

May 14, 2013 Leave a Comment

Warm, 5-Napkin Pulled-Pork Sandwiches

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com

These mustardy, sweet and messy sandwiches are real crowd-pleasers.

Warm, 5-Napkin Pulled-Pork Sandwiches Recipe

Warm, 5-Napkin Pulled-Pork Sandwiches

½ cup chopped onion

2/3 cup ketchup

3 Tbsp. brown sugar

2 Tbsp. Dijon mustard

2 Tbsp. cider vinegar

2 Tbsp. molasses

¼ tsp. Tabasco (or to taste)

1 Lb. cooked pork tenderloin, at room temperature

4 potato sandwich rolls (or hamburger buns), split

Combine onion, ketchup, brown sugar, mustard, vinegar, molasses and Tabasco in a saucepan; bring to a boil and immediately reduce to a gentle simmer. Continue to simmer 15 minutes, until sauce is thickened and flavors are well blended.

Meanwhile, drag a fork lengthwise along surface on tenderloin to shred meat in long, thin pieces. When sauce is cooked, add shredded meat to pot and remove from heat. Toss thoroughly and spoon onto rolls. 4 servings

(Recipe for Warm, 5-Napkin Pulled-Pork Sandwiches, was in Newsday, Thursday, January 10, 2013)

Filed Under: Savory Tagged With: chopped onion, cider vinegar, cooked pork tenderloin, ketchup

Raspberry & White Chocolate Cheesecake

May 13, 2013 Leave a Comment

Raspberry & White Chocolate Cheesecake

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com

My mom makes this dessert a lot because it’s so good and really pretty. She calls it a “go-to” recipe. Someday I’ll try to make it myself.

Raspberry & White Chocolate Cheesecake Recipe

Raspberry & White Chocolate Cheesecake

1 pkg. (10 oz.) frozen sweetened raspberries, thawed

1 Tbsp. cornstarch

Crust:   1 cup flour

2 Tbsp. sugar

½ cup cold butter

Filling:   4 pkg. (8 oz. each) cream cheese, softened

1 ½ cups sugar

1 ¼ cups heavy whipping cream

2 tsp. vanilla

2 eggs, lightly beaten

12 oz. white baking chocolate, melted and cooled

In a small saucepan, mix raspberries and cornstarch until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened. Then press through a fine-mesh strainer into a bowl; discard seeds. Cool completely.

Preheat oven to 350 F.   Place a greased 9 inch springform pan (with 3 inch sides) on top of a double thickness of heavy-duty foil (about 18 inch square). Wrap foil securely around pan.

For crust, in a small bowl, mix flour and sugar. Cut in butter until crumbly. Press onto bottom of prepared pan. Place pan on a baking sheet. Bake 20-25 minutes or until golden brown. Cool on a wire rack. Reduced oven setting 325 F.

For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in cream and vanilla. Add eggs; beat on low speed just until blended. Stir in cooled chocolate.

Pour half of the mixture over crust. Spread with half of the raspberry puree. Top with the remaining batter. Drop remaining puree by tablespoonfuls over top. Cut through batter with a knife to create swirls.

Place springform pan in a larger baking pan; add 1 inch of hot water to larger pan. Bake 1 ¾ to 2 hours or until edge of cheesecake is set and golden. (Center of cheesecake will jiggle when moved.)   Remove springform pan from water bath.

Cool cheesecake on a wire rack for 10 minutes. Loosen cheesecake from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight. Remove rim from pan.

(Recipe for Raspberry & White Chocolate Cheesecake was on tasteofhome magazine, Recipe From Families Just Like Yours, April/May 2013)

Filed Under: Cake Recipes Tagged With: cream cheese, frozen sweetened raspberries, heavy whipping cream, white baking chocolate

Chocolate Crepes with Raspberry Sauce

May 12, 2013 1 Comment

Chocolate Crepes with Raspberry Sauce

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com

Everyone at the table will feel special eating this scrumptious treat. Seemingly rich and decadent, these crepes are just 2 grams of fat per serving!

Rebecca Baird Salt Lake City, Utah

Chocolate Crepes with Raspberry Sauce Recipe

Chocolate Crepes with Raspberry Sauce

1 cup fat-free milk

½ cup fat-free evaporated milk

2 egg whites

1 egg

1 cup flour

¼ cup plus 1/3 cup sugar, divided

¼ cup baking cocoa

½ tsp. salt

4 ½ tsp. cornstarch

1cup water

4 ½ cups fresh or frozen raspberries, thawed, divided

Reduced-fat whipped cream in a can

1 tsp. confectioners’ sugar

In a small bowl, combine the milk, evaporated milk, egg whites and egg. Combine the flour, ¼ cup sugar, cocoa and salt, add to milk mixture and mix well. Cover and refrigerate for 1 hour.

In a small saucepan, combine cornstarch and remaining sugar; set aside. Place water and 3 ½ cups raspberries in a blender; cover and process for 2-3 minutes or until pureed.

Strain puree into cornstarch mixture and discard seeds. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; refrigerate until chilled.

Coat an 8 inch nonstick skillet with cooking spray; heat over medium heat. Stir crepe batter; pour a scant 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to wire rack.

Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.

Spread each crepe with 2 tablespoons sauce. Fold each crepe into quarters; place two crepes on each of eight individual plates. Top servings with remaining sauce and 1 tablespoon whipped cream. Garnish with remaining raspberries and sprinkle with confectioners’ sugar. 8 servings

(Recipe for Chocolate Crepes with Raspberry Sauce was on www.tasteofhome.com)

Filed Under: Savory Tagged With: baking cocoa, cornstarch, egg whites, fat-free evaporated milk, fat-free milk, fresh or frozen raspberries

Apricot Swan Cream Puffs

May 11, 2013 Leave a Comment

Apricot Swan Cream Puffs

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com

Creating unusual desserts is a specialty of our food staff. We serve these pretty cream puffs many times throughout the year for special occasions or just simply to brighten someone’s day.

Apricot Swan Cream Puffs Recipe

Apricot Swan Cream Puffs

1 cup water

½ cup butter, cubed

¼ tsp. salt

1 cup flour

4 eggs

Filling: 1/3 cup sugar

2 Tbsp. cornstarch

1/8 tsp. salt

2 cups milk

2 egg yolks, beaten

2 Tbsp. butter

1 ½ tsp. vanilla extract

¼ tsp. almond extract

About ¾ cup chocolate syrup

2/3 cup apricot preserves

Confectioners’ sugar

In a heavy saucepan over medium heat, bring water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from heat let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth and shiny.

Cut a hole in the center of a pastry or plastic bag; insert a #10 pastry tip. On a greased baking sheet, pipe twelve 3 inch long “S” shapes for the swan necks, making a small dollop at the end of head. Bake at 400 F. for 30-35 minutes or until golden brown. Cool on wire racks.

For each swan body, drop remaining batter by heaping teaspoonfuls 2 inch apart onto greased baking sheets. With a small icing knife or spatula, shape batter into 2 ½ inch x 2 inch teardrops. Bake at 400 F. for 30-35 minutes or until golden brown. Cool on wire racks.

For filling, combine sugar, cornstarch and salt in a saucepan; gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Gradually stir a small amount of hot filling to egg yolks, return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in batter and extracts. Refrigerate until cool.

Just before servings, spoon about 1 tablespoon chocolate syrup onto serving plate. Cut off top third of swan bodies; set tops aside. Remove any soft dough inside. Spoon 1 tablespoon apricot preserves into bottom of puffs; add filling. Set necks in filling. Cut reserved tops in half lengthwise to form wings; set wings in filling. Place swans on prepared plates. Dust with confectioners’ sugar. 12 servings

(Recipe for Apricot Swan Cream Puffs was on www.tasteofhome.com)

Filed Under: Savory Tagged With: almond extract, butter, cornstarch, eggs & yolks

Cajun Chicken and Pasta

May 10, 2013 Leave a Comment

Cajun Chicken and Pasta

This recipe is from Debbie Alexander, it’s fast, flavorful and delicious.

Cajun Chicken and Pasta Recipe

Cajun Chicken and Pasta

4 boneless skinless chicken breasts cut into thin strips

1 Tbsp. CAJUN SEASONING

2 Tbsp. butter or margarine

1 green or red bell pepper, cut into thin strips (for more color, use ½ pepper of each color)

3-4 green onions with tops, thinly sliced

6 large mushrooms, thinly sliced

1 ½ cups half & half milk can be used if thickened with cornstarch

½ tsp. CALIFORNIA BASIL

¼ tsp. MINCED LEMON PEEL

½ tsp. LEMON PEPPER

½ tsp. salt

¼ tsp. GRANULATED GARLIC POWDER

1 Tbsp. cornstarch mixed with t Tbsp. water (optional)

8 oz. pasta (broad egg noodles or radiator work well), cooked and drained

Place the chicken and CAJUN SEASONING in a plastic bag and shake to coat. In a large skillet over medium heat, melt the butter.

Add the chicken and cook for about 5-7 minutes (just until it loses the pink color). Add the peppers, onions and mushrooms and cook and stir for another 3-4 minutes. Add the half & half and the remaining seasonings; heat through.

If the sauce is thinner than you like, thicken it up with the cornstarch/water mix. Cook the pasta according to package directions, drain. Serve the chicken over the cooked pasta.

This goes great with a tossed salad and crusty bread. 4 servings

(Recipe for Cajun Chicken and Pasta came from Penzeys Spices)

Filed Under: Savory Tagged With: boneless skinless chicken breasts, cajun seasoning, green or red pepper, half & half milk, pasta

Slow-Roasted Prime Rib

Orange-Ricotta Pancakes

Peachy Pepper Skillet Pork Chops

Ambrosia Pudding

Warm, 5-Napkin Pulled-Pork Sandwiches

Raspberry & White Chocolate Cheesecake

Chocolate Crepes with Raspberry Sauce

Apricot Swan Cream Puffs

Cajun Chicken and Pasta

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