INGREDIENTS
20 large muchrooms
1/2 c. broccoli, finely chopped
1/4 c. carrot, finely chopped
1 Tbsp onion, finely chopped
1 c. seasoned croutons, crushed (about 1/2 c.)
1/2 c. shredded cheddar
1/8 tsp. salt
2 Tbsp butter
INSTRUCTIONS
~Preheat oven to 400 degrees
~Core/scoop stems out of mushrooms, reserve 1/4 c. chopped
~Place mushroom caps rounded sides down in deep dish
~Mix finely chopped ingredients, salt, cheese, & crushed croutons
~Stir in melted butter well
~Scoop stuffing into rounded piles in caps
~Bake 15-20 minutes
~Serve warm
Recipe compliments of Jenn S.
Monday, June 15, 2009
Saturday, June 13, 2009
Amazing Almond Pound Cake
Follow the mixing instructions carefully, as the texture of this cake is highly dependent on the techniques used to combine the ingredients.
This pound cake is a fantastic part of a summer dessert when topped with berries and almond-scented whipped cream. Decadent!
INGREDIENTS
2 cups unsalted butter (four sticks), softened
3 cups baker's sugar (18 ounces by weight)
6 large eggs (10.5 oz by weight, without shells)
3 large egg yolks (4 ounces by weight, without shells)
3 teaspoons pure almond extract
3 teaspoons water
1 teaspoon salt
3 cups cake flour (14 ounces by weight)
INSTRUCTIONS
1. Adjust oven rack to center position and heat oven to 325 degrees.. Grease and flour a bund pan.
2. Beat butter in bowl of electric mixer set at medium-high speed until smooth and shiny, about 15 seconds. With machine still on, take about 30 seconds to sprinkle in sugar. Beat mixture until light, fluffy, and almost white; 4-5 minutes, stopping mixer once or twice to scrape down sides of bowl.
3. Mix eggs (lightly beaten with additional yolks), almond extract, and water in a 2-cup glass measure with a pour spout, set in a pan of tepid water until mixture is about 70 degrees. With mixer set at medium-high speed, take 3-5 minutes to add egg mixture to butter/sugar mixture in a very slow, thin stream. Finally, beat in salt.
4. Remove bowl from mixer stand. Place half the flour into a sieve or sifter; sprinkle half of that amount over the butter mixture. Fold flour gently into the butter mixture with a rubber spatula, scraping up from bottom of bowl, until flour is incorporated. Repeat, until all flour is used.
5. Scrape batter into prepared pan, smoothing top with a spatula or wooden spoon. Bake until cake needle or tester inserted into a crack running along top comes out clean, 70-80 minutes. Let cake rest in pan for 5-10 minutes, then invert onto wire rack. Cool to room temperature and enjoy. Store cake wrapped in plastic, then in foil, at room temperature.
Yield: one bundt cake (serves 16-20). This recipe may be halved to yield one 9"x5"x3.5" loaf pan.
Adapted from Cooks Illustrated, June, 1994, pg. 20.
This pound cake is a fantastic part of a summer dessert when topped with berries and almond-scented whipped cream. Decadent!
INGREDIENTS
2 cups unsalted butter (four sticks), softened
3 cups baker's sugar (18 ounces by weight)
6 large eggs (10.5 oz by weight, without shells)
3 large egg yolks (4 ounces by weight, without shells)
3 teaspoons pure almond extract
3 teaspoons water
1 teaspoon salt
3 cups cake flour (14 ounces by weight)
INSTRUCTIONS
1. Adjust oven rack to center position and heat oven to 325 degrees.. Grease and flour a bund pan.
2. Beat butter in bowl of electric mixer set at medium-high speed until smooth and shiny, about 15 seconds. With machine still on, take about 30 seconds to sprinkle in sugar. Beat mixture until light, fluffy, and almost white; 4-5 minutes, stopping mixer once or twice to scrape down sides of bowl.
3. Mix eggs (lightly beaten with additional yolks), almond extract, and water in a 2-cup glass measure with a pour spout, set in a pan of tepid water until mixture is about 70 degrees. With mixer set at medium-high speed, take 3-5 minutes to add egg mixture to butter/sugar mixture in a very slow, thin stream. Finally, beat in salt.
4. Remove bowl from mixer stand. Place half the flour into a sieve or sifter; sprinkle half of that amount over the butter mixture. Fold flour gently into the butter mixture with a rubber spatula, scraping up from bottom of bowl, until flour is incorporated. Repeat, until all flour is used.
5. Scrape batter into prepared pan, smoothing top with a spatula or wooden spoon. Bake until cake needle or tester inserted into a crack running along top comes out clean, 70-80 minutes. Let cake rest in pan for 5-10 minutes, then invert onto wire rack. Cool to room temperature and enjoy. Store cake wrapped in plastic, then in foil, at room temperature.
Yield: one bundt cake (serves 16-20). This recipe may be halved to yield one 9"x5"x3.5" loaf pan.
Adapted from Cooks Illustrated, June, 1994, pg. 20.
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