Lava Cakes

LAVA:

• 7/8 Bar (3.5 oz) Ghirardelli 60% Cacao chocolate baking bar, broken into 1/2" pieces
• Pinch of Salt
• 1/4 Cup Milk
• 3 Tbsp. Butter, Softened, cut into chunks

CAKES:

• 2 Bars (8 oz.) Ghirardelli 60% Cacao chocolate baking bars broken into 1/2" pieces
• 6 Tbsp. Unsalted butter, cut into chunks
• 1/4 tsp Salt
• 3 Tbsp Cocoa Powder
• 2 Tbsp Flour
• 3 Large Eggs, Separated and at Room temp.
• 3 Large egg whites, room temp.
• 1/2 tsp Cream of tartar (or 1 1/2 tsp white vinegar)
• 1/3 cup sugar
• Powdered sugar for sprinkling
• As needed Sugar to coat the cups

LAVA

1. Put the chocolate and salt in a small bowl.
2. Bring milk to a simmer and immediately pour over chocolate.  Shake bowl to submerge chocolate and cover it with plastic wrap for 3 minutes.
3. Uncover and whisk until chocolate is completely melted.  Add butter and whisk until completely blended.
4. Refrigerate until mixture is firm enough to scoop, 2-3 hours.
5. Use a spoon or small scoop to shape 8 balls; place them on a wax paper lined dish and put in the freezer until needed.

CAKE

1. Spray eight 6-oz custard cups or ramekins with vegetable oil spray and coat them with sugar, tapping out the excess.
2. Put the chocolate, butter and salt in a medium heatproof bowl (Preferably stainless steel) and set it directly in a wide skillet of almost simmering water.  Stir frequently until the chocolate is almost entirely melted.
3. Remove the bowl from the skillet and stir to finish melting the chocolate.
4. Whisk the cocoa powder, flour, and egg yolks into the warm chocolate.  Set aside.
5. In a large bowl, beat the 6 egg whites and cream of tartar (or vinegar) on medium speed until soft peaks form when the beaters are lifted.
6. Gradually beat in the sugar on high speed until the egg whites are stiff but not dry.
7. Fold one quarter of the egg whites into the chocolate mixture.  Scrape the mixture over the remaining egg whites and fold just until incorporated.
8. Divide the batter evenly among the cups (being careful not to deflate it by extra mixing or handling).
9. Center a ball of lava on top of the batter in each cup.  Push the lava into the batter until it is about 1/4 inch below the surface of the surrounding batter (it should not touch the bottom of the cup).  Spread teh batter to cover the lava.  
10. Cover cups with plastic wrap and refrigerate until ready to bake.
11. Preheat the oven to 400 degrees with a rack in the lower third.
12. Uncover and set cups on a baking sheet.  Bake 13-15 minutes until cakes are puffed and a toothpick inserted in the center meets no resistance and emerges coated with sauce that feels slightly warm when you touch it to your lip.
13. Let cakes rest for 3 minutes
14. Run a think knife around the inside of each cup, pressing against the sides to avoid tearing the cake.  Cover each cup with a serving plate, invert and lift the cup off slowly.  Dust cakes with a little powdered sugar and serve immediately.

Philly Cream Cheese Steak Sandwich

3 pounds beef 
   *The original recipe calls for skirt steak, but I used whatever steaks I had in my freezer

Trim fat from steak, if needed.  Slice the steak crosswise, with the grain, into 3 inch wide strips. Place steak on large plate and freeze until firm, about 1 hour.  Using a sharp knife, slice the frozen steak as thinly as possible against the grain.  Chop the meat coarsely with your knife once it is all sliced.  Place meat in a bowl.

1 chopped onion
1 chopped red pepper

Add to a bowl with the meat.


Heat 1 1/2 Tbsp canola oil in 12 inch nonstick skillet over high heat until just smoking.  Add half of the meat mixture in an even layer and cook without stirring, until well browned, 4 to 5 minutes.  Stir and continue to cook until the meat is no longer pink, 1 to 2 minutes.  Transfer the meat to a colander to drain.  Wipe out the skillet with paper towels and repeat with 1 1/2 Tbsp oil and remaining chopped meat mixture.

Return the now empty skillet to medium heat.  Drain the excess moisture from the meat, return the meat to the skillet.

1/2 tsp salt
1/8 tsp pepper
1/4 cup grated parmesan cheese
8 oz. cream cheese

Add to the skillet with the cooked meat.  Cook, stirring constantly, until the meat is warmed through and the cream cheese coats the meat.

Turn off the heat and put a lid on the skillet to keep warm.

6 (8 inch) soft Italian sub rolls

Adjust the oven rack to the middle position and heat oven to 400 degrees.  Split rolls open, spread on baking sheet and toast until lightly browned, 5 to 10 minutes.

Divide the meat mixture evenly among the toasted rolls and serve.

Slow Cooker Fudge Pudding Cake

2 T. butter

1 c. flour

3/4 c. brown sugar

5 T. cocoa powder, divided

2 t. baking powder

1/2 t. ground cinnamon

1/8 t. salt

1 c. light cream or whole milk

1 T. vegetable oil

1 t. vanilla

3/4 c. brown sugar

1 3/4 c. hot water

Whipped cream or vanilla ice cream

Coat inside of 4 1/2 quart crock pot with butter. Combine flour, 3/4 c.

brown sugar, 3 T. cocoa powder, baking powder, cinnamon and salt

in a medium bowl. Add cream, oil and vanilla; stir well to combine.

Pour batter into crock pot. Combine the 3/4 c. brown sugar and

remaining 2 T. cocoa in medium bowl. Add hot water; stir well to

combine. Pour sauce over cake batter. Do not stir. Cover; cook on

high for 2 hours. Spoon portions of pudding cake onto plates. Serve

with whipped cream or vanilla ice cream, if desired.

Graham Cracker Jello

1 large Jello - any flavor
1-1/2 C Hot water
**Put in the fridge and let partially set up (approx 20 minutes)

18 large graham crackers, crushed
1/2 C. Melted margarine
1/4 C sugar
**Mix together

1-8 oz. package cream cheese
2 C sugar
**Mix well

2 cans cold evaporated milk
4 tsp vanilla


Mix partially set up Jello with milk mixture.  Add cream cheese mixture.  Put through strainer to make sure cream cheese is mixed in.  Pour jello over cracker crust and sprinkle with fresh fruit or extra cracker crumbs.  Can be served as a frozen dessert or kept in the fridge.

*Aunt Marcia

Frittata

1 Tbsp butter
2-3 cups filling ingredients*
8 eggs
1/4 cup cream, half n' half, or milk
1 cup shredded cheese
salt and pepper to taste

Over medium heat, saute vegetables or other filling ingredients until tender.

Beat together eggs and cream or milk; stir in half the cheese; pour over filling ingredients.  Cook according to one of the methods below.

Bake: Use a 10-inch non-stick oven proof skillet, cake pan, pi plate or cast iron pan.  Preheat oven to 375 degrees; spray pan with non-stick spray; pour frittata ingredients into prepared pan, top with remaining cheese.  Bake 15-20 minutes or until center is set and frittata is puffy.

*Filling ingredients: peppers, mushrooms. onions, spinach, squash, etc.

Beignets

Recipe by Our Best Bites

1 c. whole milk
1/4 c. + 1 Tbsp. sugar, divided
1/4 c. vegetable oil
1 tsp. table salt
3 1/2-4 c. all-purpose flour
1 scant tablespoon dry active yeast
1/2 c. warm (about 105 degrees) water
1 egg
Peanut oil for frying

In a small saucepan, combine the milk, 1/4 c. sugar, vegetable oil, and salt.  Heat over medium heat until small bubbles form around the edges of the pan.  Remove from heat.

While the milk is heating, combine the yeast and 1 Tbsp. of sugar with 1/2 c. water.  Allow to stand for 10 minutes or until it’s very bubbly.

In the bowl of a stand mixer, combine the heated milk and 2 c. flour.  Mix, scraping the bowl occasionally, until smooth (about 2-3 minutes).  Add the egg and mix until well-combined.  Add the yeast mixture.  Add enough flour to make a soft dough that slightly sticks to your finger.

At this point, you can either place the dough in a bowl sprayed with non-stick cooking spray and cover with a piece of sprayed plastic wrap and refrigerate the dough up to 1 day or you can roll the dough out on a lightly floured surface.  Either way, when you roll it out, roll it into a large rectangle about 1/4″ thick.  Using a pizza wheel, cut the dough into about 3″x4″ rectangles.  Slightly separate the dough pieces and cover with a clean cloth.  Allow to rise for 30 minutes.

When the dough has about 15 minutes left to go, heat 2-3 inches of peanut oil in a large skillet or saucepan to 325 degrees (just use a candy thermometer).  When the oil is heated, fry the dough pieces for about 90 seconds-2 minutes per side or until they are golden.  Carefully remove from the oil and allow to drain on a paper towel-lined baking sheet.

Place some powdered sugar in a fine-mesh strainer and sprinkle the powdered sugar generously over the beignets.  Serve immediately.  Makes about 24-30 beignets.

Sweet and Sour Chicken (Brighton)

Sauce:

3/4 C. Sugar

4 T. Ketchup

1/3 C. Vinegar

1/4 C. Pineapple Juice

1 T. Soy sauce

1 t. accent

½ t. salt

Heat until sugar dissolves.

Chicken:

Cut chicken into pieces (about 1 in cube) sprinkle with garlic salt.  Let sit 15 minutes.  Dip in beaten egg, then coat in cornstarch (or bisquick).  Fry in oil until golden brown.  Put in casserole dish.  Pour sauce over chicken.  Bake 45 min ‑ 1 hour, uncovered @ 350.

Manicotti

1 lb ground beef

1 med onion, chopped

2 (16 oz.) Cans tomato puree

1 (6 oz.) Can tomato paste

1 tsp sugar

½ tsp pepper

basil

salt

1 8 oz package manicotti shells (or the smaller shell shaped pasta that can be filled with cheese.)   

4 cups ricotta cheese

1 (8 oz.) Package mozzarella cheese, diced                

2 Tbs. Chopped parsley

grated parmesan cheese

Brown ground beef and onion; stir in tomato puree, tomato paste, sugar, pepper, 1 tsp basil, 1 tsp salt and 1 cup water; simmer, covered 45 minutes.

Cook manicotti.  Lay out on wax paper to cool.

In large bowl, combine ricotta and mozzarella cheeses, parsley, 3/4 tsp basil and ½ tsp salt.  Stuff into shells.

Spoon half of meat sauce into one 13x9 baking dish.  Place half of shells over sauce in one layer.  Spoon remaining shells in one layer.  Spoon reserved meat sauce over top.  Sprinkle with parmesan cheese.  Bake for 30 minutes @ 350.                        

Enchilada Sauce

3 lbs ground beef

onion, chopped

6-8oz. cans tomato sauce

1 C. Flour

1 C. Oil

8 C. Water

1 small can green chile salsa (optional)

1 can tomato soup

1 T. Salt

corn tortillas

lettuce

cheese

tomatoes

olives

Brown together ground beef and onion.

Add 3 cans tomato sauce and simmer.

Sauce:

Stir flour into hot oil.  Brown a little and add water

Add 3 cans tomato sauce (you can use 1 or 2 cans El Pato sauce instead of tomato sauce if you like it spicy.)

Add 1 small can green chile salsa (optional), tomato soup and salt.

Serve over fried white corn tortillas with lettuce, cheese, tomatoes, olives, onions, etc.

Pressure Cooker Rice Pudding

1 T Butter
1 cup long grain rice
1/3 cup plus two tablespoons sugar
1 cup water
2 cups milk
1/2 t salt
1 egg, beaten
1/4 cup cream or evaporated milk
1/2 teaspoon vanilla

Melt butter in cooker and pour rice in and cover totally with butter.

Add the sugar, milk, water and salt.

Pressure cook for 8 minutes at 15 p.s.i. Don't begin timing the 8 minutes until the cooker is fully up to pressure and constantly emitting a gentle stream of steam.

In a bowl mix 1 egg with 1/4 cup cream(or 1/2 and 1/2) and 1/2 t vanilla.

Temper egg mixture by adding a bit of the hot rice mixture and stirring. Repeat several times at least. Then mix the egg mixture into the pot and cook (uncovered) until it just begins to bubble a bit.

Let cool slightly and dust with cinnamon or nutmeg. A touch of whipped cream would be perfect.

Boston Cream Pie

CAKE:

2 cups unsifted cake flour

1 Tbsp baking powder

½ tsp salt

3/4 cup unsalted butter, softened

1 cup granulated sugar
3 large eggs
3/4 cup milk
2 tsp vanilla extract

Preheat oven to 350. Spray 9 in. Spring-form pan with cooking spray; line bottom with waxed paper. Spray paper; dust with flour. In bowl mix flour, baking powder and salt. In large bowl, beat butter on low speed until fluffy. Add granulated sugar; beat on medium, 2 minutes. Beat in eggs, 1 at a time. On low, beat in flour mixture in thirds, alternately with milk. Add vanilla. Spread in pan. Bake 30-40 minutes, or until pick inserted in center comes out clean. Cool on rack 10 minutes; remove sides; cool.

CUSTARD:
1 ½ cups milk
1/3 cup granulated sugar
2 Tbsp cornstarch
3 large egg yolks, lightly beaten, in small bowl
2 Tbsp unsalted butter
1 tsp vanilla extract

In saucepan, over medium heat, using heat-proof rubber spatula, mix milk, granulated sugar and cornstarch. Bring to a boil, stirring. Boil 1 minute, stirring. Remove from heat; gradually stir half of hot milk mixture into yolks; stir yolk mixture back into pan. Return to medium heat; gently stir until bubbles appear on surface in a few spots. Cook 2 minutes, stirring constantly. Remove from heat; stir in butter and vanilla to melt butter. Strain through fine sieve into bowl. Place plastic wrap directly on surface.

GLAZE:
1/4 cup + 2 ½ tsp cream
2 Tbsp unsalted butter
3 oz bittersweet or semi-sweet chocolate, chopped
1 Tbsp light corn syrup
3/4 cup confectioners' sugar, sifted
½ tsp vanilla extract

In saucepan heat 1/4 cup cream and the butter until simmering, stirring. Remove from heat; stir in chocolate until melted. Stir in 2 tsp corn syrup, ½ cup confectioners' sugar and the vanilla. Let stand at room temperature, stirring occasionally, until thick enough to spread but still glossy, about 1 ½ hours. **
 
For white decorative glaze, in 1 qt resealable food storage bag combine remaining 2 ½ tsp cream, 1 tsp corn syrup and 1/4 cup confectioners' sugar. Seal bag; squeeze to blend thoroughly.

For printable recipe click here.

Buttermilk Syrup

This is Jeff's favorite syrup recipe. We love this over French Toast, but it's also great over anything that you usually put syrup on.

1/2 cup butter
1 cup sugar
1 cup buttermilk
1 Tbsp Karo syrup
2 tsp vanilla
1 tsp baking soda

Bring the butter, sugar, buttermilk and Karo syrup to a boil in a large pan. Remove from heat and stir.

Then add the baking soda and vanilla. Mixture will fizz to twice the size. Let set, stirring occasionally.  Serve while hot.

For a printable version click here