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Archives for February 2009

Egg Rolls

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1/2 lb. lean boneless pork
2 T. peanut or sesame oil plus 2 c., divided
1 – 8 oz. pkg. mushrooms, chopped
1 c. chopped bean sprouts
1/2 c. finely chopped water chestnuts
2 green onions, finely chopped
4 c. finely shredded cabbage
2 T. soy sauce
1 T plus 1 t. cornstarch
1 – 16 oz. pkg. egg roll wrappers

Process food in a food processor until finely chopped. Cook pork in 2 T. peanut (sesame) oil over medium high heat for two minutes, until the meat crumbles. Add mushrooms, sprouts, water chestnuts and green onions, stirring constantly for 4 minutes. Stir in cabbage.

Combine soy sauce and cornstarch in a small bowl, stirring well. Add to meat mixture and cook 2-3 minutes until thick and bubbly.

Spoon 1/3 c. mixture in center of wrapper. Fold top corner and wrapper over filling, tucking tip of corner under filling. Fold left and right corners over filling. Lightly brush remaining corner with water. Tightly roll end toward remaining corner and gently press to seal.

Pour 2 c. oil in wok or dutch oven. Heat to 375 degrees. Fry egg rolls a few at a time for 2 minutes or until golden, turning once. Yields 16 egg rolls. From The Ultimate Southern Living Cookbook.

Groceries
pork
peanut or sesame oil
mushrooms
bean sprouts
water chestnuts
green onions
cabbage
soy sauce
cornstarch
egg roll wrappers

Approximate Cost: $7.55

Petits Fours

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1 c. shortening
2 c. sugar
3 c. all purpose flour
2 t. baking powder
3/4 t. salt
1 c. ice water
1 1/2 t. clear imitation butter flavor
1 t. vanilla extract
3/4 t. almond extract
4 egg whites
1/2 t. cream of tarter
10 c. sifted powdered sugar
1 c. water
3 T. light corn syrup
Creamy Decorator Frosting:
2 c. sifted powdered sugar
1/4 c. plus 2 T. shortening
2 T. milk
1/2 t. vanilla OR almond extract
dash of salt
paste food coloring

Beat shortening at medium speed in mixer, gradually add 2 c. sugar, beating well. Combine flour, baking powder and salt; slowly add to shortening mixture alternating with 1 c. ice water. Mix batter at low speed, stirring in flavorings.

Beat egg whites and cream of tarter at high speed until peaks form. Gently fold into batter. Pour batter into two greased 8 inch square pans. Bake at 325 degrees for 40-43 minutes. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on wire racks. Cover and freeze until firm.

Trim crusts off surfaces, making sure the tops of cakes are flat. Cut each cake into 16 1 3/4″ squares. Place squares 2 inches apart on wire racks over a jellyroll pan.

Combine 10 c. powdered sugar, 1 c. water, 3 T. light corn syrup and vanilla or almond extract in a large sauce pan. Cook over low, until heated through and smooth. Pour warm icing over cakes, completely covering top and sides. If necessary, reheat icing. Ice each cake a second time.

Decorate as desired with Creamy Decorator Frosting:
Combine 2 c. powdered sugar, 1/4 c. plus 2 T. shortening, 2 T. milk, dash of salt and 1/2 t. vanilla or almond extract. Beat with a mixer until smooth. Separate and color with desired colors. Use your favorite decorating bag and tip to make them your own! From The Ultimate Southern Living Cookbook.

Groceries
sugar
flour
baking powder
imitation butter flavor
eggs
cream of tarter
light corn syrup
powdered sugar
shortening
milk
vanilla extract
almond extract
salt
paste food coloring

Approximate Cost: $9.25

King Cake

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1 – 16 oz. carton sour cream
1/3 c. sugar, plus 1 T. and 1/2 c. sugar, divided
1/4 c. butter, plus 1/3 c. softened, divided
1 t. salt
2 pkgs. dry active yeast
1/2 c. warm water (105-115 degrees)
2 large eggs
6 – 6 1/2 c. flour, divided
1 1/2 t. cinnamon
Colored Frostings:
3 c. sifted powdered sugar
3 T. butter
3-5 T. milk
1/4 t. vanilla extract
1 or two drops each of green, yellow, red and blue liquid food coloring
Colored Sugars:
1 1/2 c. sugar, divided
1 or 2 drops each of green, yellow, red and blue liquid food coloring

Combine sour cream, 1/3 c. sugar, 1/4 c. butter and 1 t. salt in a medium sauce pan. Cook over medium heat until butter melts, stirring occasionally. Remove from heat and cool to 105 to 115 degrees.

Combine yeast, 1 T. sugar and warm water in a one cup measuring cup. Let stand for 5 minutes. Combine this mixture with the sour cream mixture. Add 2 eggs and 2 cups flour. Beat with mixer at medium speed for 2 minutes, gradually adding in 3 more cups flour.

Turn this dough out onto a floured surface and gradually knead in remaining 1 1/2 cups flour. Knead until smooth and elastic.

Place dough in a well-greased bowl turning to grease top. Cover and let rise in a warm place (85 degrees) for 50 minutes or until doubled in bulk.

Combine 1/2 c. sugar, 1/3 c. butter and cinnamon. Set aside. Punch dough down and divide in half. Place one portion of dough on a floured surface and roll into a 27 by 10 inch rectangle. Spread half of butter and cinnamon mixture on top. Roll up like a jellyroll and pinch seam to seal. Punch down and repeat this for the second roll of dough and the second half of the butter and cinnamon mixture.

Gently place each dough roll, seam-side down, on lightly greased baking sheets. Shape each into an oval ring, moistening and pinching edges together to seal. Cover and let rise in a warm place free from drafts for 30 minutes.

Bake at 375 for 15-20 minutes or until lightly browned.

Colored Frosting:
Combine powdered sugar and 3 T. butter. Add milk and vanilla. Divide into 3 batches and tint one green, one yellow and combine the red and blue to make one purple.

Colored Sugars:
Combine 1/2 c. sugar and 1 drop green food coloring in a jar. Place lid on jar and shake until color evenly coats. Repeat this procedure to make yellow and purple (red and blue).

Decorate cakes with bands of colored frostings and sprinkle with colored sugars. Yields 2 cakes with 18 servings each. From The Ultimate Southern Living Cookbook.

Groceries
sour cream
sugar
butter
salt
dry active yeast
eggs
flour
cinnamon
sifted powdered sugar
butter
milk
vanilla extract
liquid food coloring

Approximate Cost: $6.47

Blueberry Buckle

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1/2 c. flour plus 1 1/2 c. separated
1/2 c. light brown sugar
2 T. sugar plus 2/3 c. separated
1/4 t. cinnamon
1/8 t. salt plus 1/2 t. separated
4 T. unsalted butter, cut into 8 pieces plus 10 T. separated
1 1/2 t. baking powder
1/2 t. lemon zest
1 1/2 t. vanilla
2 eggs
1 pt. fresh blueberries (frozen are too moist, do not use frozen)

Streusel topping: In a food processor, combine 1/2 c. flour, 1/2 c. light brown sugar, 2 T. sugar and 1/8 t. salt. Add in 4 T. butter cut into eight pieces one piece at a time. Blend until mixture is crumbly.

In a small bowl, blend together 1 1/2 c. flour and 1 1/2 t. baking powder. In a large bowl or mixer, combine 10 T. butter, 2/3 c. sugar, 1/2 t. salt and 1/2 t. lemon zest until creamy. Add in eggs one at a time. Blend until light and fluffy. Add in vanilla. Slowly blend in flour/ baking powder mixture. With spatula, gently fold in blueberries.

Pour blueberry mixture into a well greased 9 X 9 X 2 inch baking dish. Sprinkle with streusel topping. Bake at 350 degrees for 55 minutes or until deep golden brown.

May serve with vanilla bean ice cream or as a breakfast coffee cake.

Groceries
flour
light brown sugar
sugar
cinnamon
salt
unsalted butter
baking powder
lemon
vanilla
eggs
blueberries

Approximate Cost: $5.20

Banana Berry Smoothie

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2 c. plain nonfat yogurt
1 medium ripe banana, peeled and sliced
1/2 c. splenda (sweetener or sugar)
3 T. lemon juice
2 c. frozen, unsweetened whole strawberries
1 c. frozen raspberries

Combine yogurt, banana, splenda and lemon juice in blender. Blend and then add frozen berries. Blend until smooth. Make 4 servings.

Groceries
plain yogurt
banana
splenda
lemon juice
strawberries
raspberries

Approximate Cost: $4.75