The Elvis Supreme

May 12, 2014 Leave a Comment
The Elvis Supreme Brownie

The Elvis Supreme Brownie

 

EveryDay with Rachael Ray

 

My cousin, Paul had taken me to see Elvis Presley Live in concert at Madison Square Garden, June 10, 1972.  It’s a day I will NEVER forget! Well, back to today…Rachael Ray has THE ELVIS SUPREME as one of her mind-blowing brownies featured in her May, 2014 magazine.  I can’t wait to make it.

The Elvis Supreme Recipe

Fudgy One-Pot Brownies

1 ½ sticks butter

1 ¾ cups sugar

1 ½ pure vanilla

¼ tsp. salt

3 eggs

1 cup natural unsweetened cocoa powder

 1/3 cup flour

Preheat the oven to 350 F.  Line an 8 inch square baking pan with foil, leaving a 2 inch overhang.  Coat the foil with cooking spray.

In a medium saucepan, melt the butter over medium heat, when melted; take pan out of the oven.

Next, whisk in the sugar, vanilla and salt.  Whisk until creamy, about 1 minute.  Add the eggs, one at a time, whisking well between additions.  Add the cocoa powder and flour; stir until just blended.  Pour into the pan.

Bake the brownies until a tester inserted into the center comes out with moist crumbs attached, 40 to 45 minutes.  Cool in the pan set on a wire rack.

The Elvis Supreme

¾ cup confectioners’ sugar

½ cup peanut butter (NOT natural)

½ stick butter, room temperature

½ tsp. pure vanilla

Banana chips

4-5 strips bacon, cooked

Beat together the confectioners’ sugar, butter and vanilla.  Spread over cooled brownies in the pan.  Top with banana chips and crumbled bacon.

Put the pan of brownies it the refrigerator for 30 minutes.  Using the foil overhang, lift the brownies out of the pan.  Cut into squares, and enjoy.

 

(Recipe for Fudgy One-Pot Brownie/The Elvis Supreme was in Take A Bit Outta Life!  EveryDay with Rachael Ray, May 2014)

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Monkey Bread

April 13, 2014 Leave a Comment
Monkey Bread

Monkey Bread

 

Is it called Monkey Bread because it is more fun than a barrel of monkeys?  Or because it is picked apart the way monkeys pick at things?  Or because it looks like monkey brains?   Whatever the reason is…one thing for sure, it’s delicious!!  Make your own, and you’ll agree!!

Lauren Chattman

 

Monkey Bread Recipe

Monkey Bread

For the Topping:   ½ cup (1 stick) unsalted butter, melted and cooled

¾ cup light brown sugar

1 tsp. pure vanilla

¼ tsp. salt

For the Cake:   ½ cup granulated sugar

1 tsp. cinnamon

9 Tbsp. unsalted butter, chilled

3 cups unbleached all-purpose flour

1 Tbsp. baking powder

¾ tsp. baking soda

¾ tsp. salt

1 cup plus 2 Tbsp. buttermilk (plus more if necessary)

½ cup chopped pecan

Preheat the oven to 350 F.  Grease a nonstick 12 cup Bundt pan and dust with flour.  Make the topping: whisk together the melted butter, light brown sugar, vanilla and salt.  Set aside.

Make the cake: Combine the granulated sugar and cinnamon in a zipper-locked bag.  Dice the butter into ¼ inch pieces.  Place the butter in a small bowl and set it in the freezer while you gather the rest of the cake ingredients.

Combine the flour, baking powder, baking soda and salt in a large mixing bowl.  Add the chilled butter pieces and, with an electric mixer, mix on low until the mixture resembles coarse meal.  Stir in the buttermilk until the mixture just comes together, adding a little extra if it seems too dry.

Use a small ice cream scoop or spoon to scoop up balls of dough and transfer them to the zipper-lock bag.  Shake the bag to coat the balls with cinnamon sugar.

Place the coated balls of dough in the prepared pan, sprinkling pecans over them as you go.  Pour the melted butter mixture over the cake.  Bake until the cake is firm and well risen and the caramel is melted, 35 to 40 minutes.  Let the cake cool 10 minutes.  Invert onto a serving platter and serve immediately.        8-10 servings

 

(Recipe for Monkey Bread was in Newsday, Thursday, March 27, 2014)

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Peach Cobbler

June 9, 2013 Leave a Comment
Peach Cobbler

Peach Cobbler

We always bring home sweet Georgia peaches and pitch in together to make peach cobbler, a family tradition for us.  Peach cobbler has such a simple list of ingredients for such an incredible dessert.

Joan Satterfield                                                                                Canton, Georgia

Peach Cobbler Recipe

Peach Cobbler

3 cups peeled, sliced peaches (about 9 peaches)

1 ½ cups sugar, divided

½ cup butter (1 stick)

¾ cup flour

2 tsp. baking powder

Pinch of salt

¼ tsp. CINNAMON

½ tsp. PURE VANILLA EXTRACT

¾ cup milk

(HIGHLIGHTED – are found in PENZEYS SPICES)

 

Preheat oven to 350 F.  Mix the peaches with 1 cup of the sugar.  Set aside.

Melt the butter in 2-quart baking dish or pan.  In a mixing bowl, combine the remaining sugar, flour, baking powder, salt CINNAMON, VANILLA and milk.  Mix well.  Pour the mixture over the melted butter.  Do not stir.  Place the sugared peaches with any accumulated juices on top of the batter.  DO NOT STIR.

Bake at 350 F. for about 1 hour.  The batter will rise to the top while baking and become crisp and brown.  Great served with a scoop of vanilla ice cream.

(Recipe for Peach Cobbler came from Penzeys Spices)

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