Recipes – Page 28 – Rants Raves and Recipes

May 15, 2015

Oatmeal Raisin Cookies

I have often stated that there are certain recipes that really do not have a need to be reinvented because they are just that good. Quaker Oats “Vanishing Oatmeal Raisin Cookies” are one of those recipes.

This is a thick sticky dough that could possibly cause problems in the mixer if you aren’t careful, but it does produce a delicious soft chewy cookie. To circumvent the problem I always mix the raisins and oatmeal in by hand using a sturdy spoon. I have broken thin wooden spoons and bent thin metal mixing spoons trying to make this recipe.

The other secret to this recipe like so many cookie recipes is to use room temperature butter to cream with the sugars. If the butter is too cold it won’t give you the results you want.

Ingredients for Oatmeal Raisin Cookies

14 Tbs softened butter=1 ¼# stick + 6 Tbs
¾ cup firmly packed dark brown sugar
½ cup granulated sugar
2 whole eggs (room temperature)
1 tsp vanilla
1½ cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
3 cups Quaker Oats uncooked
1+ cups raisins

Directions for Oatmeal Raisin Cookies

Preheat oven to 350º

Place the softened butter and the sugars into a mixing bowl and cream until light and fluffy.

Add the eggs one at a time and combine thoroughly, then add the vanilla.

In a separate bowl combine the flour, salt, baking soda and cinnamon and mix completely.

Once the butter and sugars are creamed, on the lowest speed begin to add the flour mixture and continue until all the flour is incorporated and a soft dough is formed.

At this point remove the bowl from the mixer. Add the Oats and raisins and combine by hand until you have a uniformly mixed dough.

Using a tablespoon or a #40 or #60 scoop place balls of dough on to an ungreased cookie sheet leaving room between cookies as they will spread.

Bake in the center of the oven for approximately 10 minutes until they are a light golden brown.

Remove the cookie sheet from the oven and allow the cookies to cool and firm up for about 2 minutes on the sheet before removing them to a wire rack to cool completely.

Store in an air tight container and don’t worry about shelf life they won’t last that long.

Here are a few items to help make this recipe:
Calphalon Nonstick Bakeware, Baking Sheet, 2-Piece Set
Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8-Inch x 16-1/2-Inch
Baker’s Secret 1061483 10-by-16-Inch Nonstick Cooling Rack, Set of 2

Och! lads and lassies a sporran full of these beauties would make even the dourest Scotsman smile! 5 paws and perhaps a wee dram to go with them!

Yum

Oatmeal Raisin Cookies

Ingredients

14 Tbs softened butter=1 ¼# stick + 6 Tbs
¾ cup firmly packed dark brown sugar
½ cup granulated sugar
2 whole eggs (room temperature)
1 tsp vanilla
1½ cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
3 cups Quaker Oats uncooked
1+ cups raisins

Instructions

Preheat oven to 350º
Place the softened butter and the sugars into a mixing bowl and cream until light and fluffy.
Add the eggs one at a time and combine thoroughly, then add the vanilla.
In a separate bowl combine the flour, salt, baking soda and cinnamon and mix completely.
Once the butter and sugars are creamed on the lowest speed begin to add the flour mixture and continue until all the flour is incorporated and a soft dough is formed.
At this point remove the bowl from the mixer. Add the Oats and raisins and combine by hand until you have a uniformly mixed dough.
Using a tablespoon or a #40 or #60 scoop place balls of dough onto ungreased cookie sheet leaving room between cookies as they will spread.
Bake in the center of the oven for approximately 10 minutes and they are a light golden brown.
Remove the cookie sheet from the oven and allow the cookies to cool and firm up for about 2 minutes on the sheet before removing them to a wire rack to cool completely.
Store in an air tight container and don't worry about shelf life they won't last that long.

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May 2, 2015

Chicken Alfredo

This is not a true Alfredo sauce more like a mornay in that I use a roux to thicken the sauce, but with an abundance of Parmesan it has the great taste of an Alfredo. With the addition of the chicken it make a most satisfying and filling main course of Chicken Alfredo and pasta.

Ingredients for Chicken Alfredo

2 Chicken Breasts cooked & cut into pieces
2 Tbs butter
2Tbs flour
2 cloves garlic minced
2 shallots finely diced
1½ pints ½ & ½ warmed
¼ cup Parmesan grated
Salt & pepper to taste
1 pound pasta

Directions for Chicken Alfredo

Cook 2 lightly seasoned chicken breast by what ever method you are comfortable with. Once cooked set aside to rest. You can, in a pinch, substitute 2 cans of chicken breast well drained.

In a sauce pan on medium heat place the butter to melt. When melted add the shallot and garlic and cook until slightly softened. Add the flour and stir to combine until all raw flour is gone.

Add the ½&½ and bring heat up to a boil. You can also substitute heavy cream for a very rich sauce or milk for a slightly lighter one. As the mixture reaches boiling point it will begin to thicken. When it begins to thicken remove from heat add the Parmesan and stir to combine.

Dice the chicken and add to the sauce. Taste and adjust seasoning if necessary. If too thick add more liquid either the dairy or a little pasta water, and if too thin cook a little longer to get the roux working and reduce the sauce.

Boil pasta in highly salted water to your desired state of doneness, Plate and spoon sauce over pasta. Serve extra sauce in gravy boat on side and extra Parmesan.

Here are a few items to help make this recipe:
Excelsteel 8 Quart 18/10 Stainless Steel 4 Piece Muti-Cookware Set With Encapsulated Base
Cuisinart 619-16 Chef’s Classic Nonstick Hard-Anodized 1-1/2-Quart Saucepan with Lid
Rosanna Pasta Italiana Pasta Bowls Set of 4

Chicken, cream sauce, and pasta how can you possibly go wrong I’ll be a ardent “Scotti” tonight. 5 paws and keep it coming!

Yum

Chicken Alfredo

Ingredients

2 Chicken Breasts cooked & cut into pieces
2 Tbs butter
2Tbs flour
2 cloves garlic minced
2 shallots finely diced
1½ pints ½ & ½ warmed
¼ cup Parmesan grated
Salt & pepper to taste
1 pound pasta

Instructions

Cook 2 lightly seasoned chicken breast by what ever method you are comfortable with. Once cooked set aside to rest. You can, in a pinch, substitute 2 cans of chicken breast well drained.
In a sauce pan on medium heat place the butter to melt. When melted add the shallot and garlic and cook until slightly softened. Add the flour and stir to combine until all raw flour is gone.
Add the ½&½ and bring heat up to a boil. You can also substitute heavy cream for a very rich sauce or milk for a slightly lighter one. As the mixture reaches boiling point it will begin to thicken. When it begins to thicken remove from heat add the Parmesan and stir to combine.
Dice the chicken and add to the sauce. Taste and adjust seasoning if necessary. If too thick add more liquid either the dairy or a little pasta water, and if too thin cook a little longer to get the roux working and reduce the sauce.
Boil pasta in highly salted water to your desired state of doneness, Plate and spoon sauce over pasta. Serve extra sauce in gravy boat on side and extra Parmesan.

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April 26, 2015

Creme Caramel

Crème Caramel

Crème caramel, custard with caramel, flan, or flan de leche, many different names for a simple custard dessert that looks so impressive when served.

Soft creamy custard and a soft caramel topping are a wonderful end to any dinner.

You can make this as a single large serving in a 2 quart souffle pan or as individual servings in 6 ounce ramekins or souffle cups.

Ingredients for Crème Caramel

For the Caramel:

¾ cup granulated sugar
¼ cup water
2 Tbs lemon juice

For the Custard:

4 large eggs + 1 yolk
2 tsp vanilla
1/3 cup granulated sugar
3 cups whole milk

Directions for Crème Caramel:

For the Caramel:

Place the sugar and water in a sauce pan combine. On medium heat warm the mixture up until the sugar is completely dissolved in the water, do not stir. Bring the heat up to medium high and continue to cook. Once the syrup goes through the different candy stages and reaches a temperature of about 320º it will become amber in color.

Pour enough into the bottom of the souffle pan to cover and allow to harden and cool.

Place the remainder of the syrup back on the oven and add a little water at a time ( Probably no more than a 1/3 of a cup) stirring until you have a completely melted and slightly thick syrup.

Place into a bowl and cool either in an ice bath or in the refrigerator. Just before serving add the lemon juice and cognac or bourbon if you want.

For the custard:

Preheat oven to 350º.

Place the 4 eggs and the yolk into a bowl with the vanilla and sugar and stir to combine. Add the milk and whisk everything well.

Strain into the souffle pan with the harden syrup on the bottom.

Place the pan into a water bath that comes at least ½ way up the custard, and place into the center of the preheated oven and bake for 50 -60 minutes until the custard is set. If you use a container that is close to the souffle pan on all sides it is possible that during the cooking process the water will boil. This will result in air bubbles being formed and forced to the sides of the custard. Although it doesn’t affect the taste, for a smoother custard use a larger pan.

Remove the pan from the oven and set on a wire rack and allow to cool completely.

Once the crème caramel is completely cooled use a thin knife long enough to reach the bottom of the pan and placing it straight up and down against the inside of the pan rotate the pan, not the knife, 360º to loosen the sides of the custard.

Invert onto a flat plate large enough to hold the dessert .

If you made the thicker caramel sauce, siphon some of the looser sauce around the crème caramel, add it to the sauce mix well and spoon over the top.

Here are a few items to help make this recipe:
HIC Porcelain Souffle 8-inch, 64-ounce, 2-quart
Food Strainer – Stainless Steel Fine Mesh – For Quinoa-Rice-Pasta #20148-MSS Professional Set of 3

“C’est Magnifique” sweet creamy and enough sugar to keep me chasing squirrels for days- 5 paws

Yum

Creme Caramel

Ingredients

For the Caramel:
¾ cup granulated sugar
¼ cup water
2 Tbs lemon juice
For the Custard:
4 large eggs + 1 yolk
2 tsp vanilla
1/3 cup granulated sugar
3 cups whole milk

Instructions

For the Caramel:
Place the sugar and water in a sauce pan combine. on medium heat warm the mixture up until the sugar is completely dissolved in the water do not stir. Bring the heat up to medium high and continue to cook. Once the syrup goes through the different candy stages and reaches a temperature of about 320º it will become amber in color.
Pour enough into the bottom of the souffle pan to cover and allow to harden and cool.
Place the remainder of the syrup back on the oven and add a little water at a time ( Probably no more than a 1/3 of a cup) stirring until you have a completely melted and slightly thick syrup.
Place into a bowl and cool either in an ice bath or in the refrigerator. Just before serving add the lemon juice and cognac or bourbon if you want.
For the custard:
Preheat oven to 350º.
Place the 4 eggs and the yolk into a bowl with the vanilla and sugar and stir to combine. Add the milk and whisk everything well.
Strain into the souffle pan with the harden syrup on the bottom.
Place the pan into a water bath that comes at least ½ way up the custard, and place into the center of the preheated oven and bake for 50 -60 minutes until the custard is set. If you use a container that is close to the souffle pan on all sides it is possible that during the cooking process the water will boil. This will result in air bubbles being formed and forced to the sides of the custard. Although it doesn't affect the taste, for a smoother custard use a larger pan.
Remove the pan from the oven and set on a wire rack and allow to cool completely.
Once the crème caramel is completely cooled use a thin knife long enough to reach the bottom of the pan and placing it straight up and down against the inside of the pan rotate the pan, not the knife, 360º to loosen the sides of the custard.
Invert onto a flat plate large enough to hold the dessert .
If you made the thicker caramel sauce, siphon some of the looser sauce around the crème caramel, add it to the sauce mix well and spoon over the top.

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https://www.rantsravesandrecipes.com/creme-caramel/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.