Play Dough Ray Me Fa So La Te Dough

I know play dough isn't food, but it's made with the same ingredients as food, (so I guess you could eat it, but I wouldn't suggest it). I was so excited when my mom found this recipe.. At first I didn't really think it would work, I never really thought you could make play dough. But it worked wonderfully, like the real thing. It doesn't have the same good smell as store bought (I don't know if everyone thinks play dough from the store smells good, but I do!)

Play Dough

Ingredients:

1 c. water

1 Tbs. shortening

1/2 c. salt

1 Tbs. alum

1 c. flour

Directions:

In a heavy pan, mix all ingredients and cook for 5 to 10 minutes over medium heat until the lumps are gone. Knead. You can add any food coloring you want. Store in an airtight container in the refrigerator.

 

Cup 'a Sugar Farm



This is the painting I made for my mom's friend Jeanie. Their family moved next door to us a couple of weeks ago. Our moms always dreamed about living next door to each other like Ethel Mertz and Lucy Ricardo. They named their imaginary homes "Cup of Sugar" and "Cup of  Tea" Farms. So, this was my house warming gift to them.

K'monawon'a Burger

These were the first burgers I ever grilled on my own. I was really nervous that I forgot something important; whether I did or not, they turned out perfect. The grilled pineapple on top really makes the burger (I usually don't really like pineapple, but I love this).

Pineapple Teriyaki Hamburgers

Ingredients:

2 1/2 pounds of ground hamburger 

2 Tbs. minced onion 

Salt                                                          

1/2 c. teriyaki sauce, plus more for topping

1 1/2 tsp. finely chopped garlic

1 Tbs. and 1 tsp. worcestershire sauce

Seasoned salt

Sliced pineapple

Cheese

Buttered buns

Tomatoes, lettuce, mayo and whatever else you like on burgers

Directions:

Squish all ingredients, except seasoned salt, wth your hands (it works best that way), until just incorperated. Form patties that are about 5 inches across, make sure to make them a little thinner in the middle. Grill however you like it, top with cheese (close grill for a moment to let cheese melt). Then grill the pineapple and lightly toast the buns. Arrange ingredients artfully on the bun and enjoy! (Take my strongly suggested advice and keep a napkin near by.)

Just Wing It!

I also found this recipe in Rachael Ray magazine (you can tell it's my favorite magazine). I changed it just a bit. I used chicken legs instead of wings, which changed the cooking directions a little too. I'll put both ways in the directions. Everyone LOVED these (even my dad who usually doesn't like chicken legs). I made hash browns to go with it and I made it one of my new favorite meals. Delicious!



Sticky Chicken Wings

Ingredients:

• 12 chicken wings 
• 1 Tbs. oil
• salt and pepper
• 1/4 c. honey
• 1/4 c. BBQ sauce
• 1 tsp. chopped garlic
• 1/4 c. sesame seeds

Directions:

Position rack in the upper third of the oven and preheat to 450 degrees. Line a baking sheet with foil. In a large bowl toss chicken, oil and salt and pepper. Arrange the chicken on prepared baking sheet and roast for 15 minutes (25, if you're making legs).  In a large bowl stir together BBQ sauce, honey and garlic. Transfer the partially cooked wings to the sauce with tongs and stir to coat. Roast for 8 more minutes (or 20 for legs). Aply more sauce and sprinkle with sesame seeds. Roast for 5 more minute (30 for wings), until nicely browned.

Cream Puff the Magic Dragon

I found this recipe in the Rachael Ray magazine. The cream is amazing but I wasn't crazy about the shells, so I replaced them with a better recipe and added my own chocolate sauce. These are really pretty when they are finished. I looked everywhere to find a homemade pastry cream and couldn't find anything, all the recipes called for pudding mix and whipped cream. Finally, I found this and it's perfect! I have do have a one tip though: when you open the oven to get the shells out, make sure you open REALLY slowly. If you open it quickly, they'll fall flat (believe me, I've done it). 



Perfect Cream Puffs

Shell ingredients:

• 1/2 c. butter
• 1 c. water
• 1/4 tsp. salt (I add a little more)
• 1 c. flour
• 4 eggs

Directions:Preheat oven to 425 degrees. In a large pot, bring water and butter to a boil. Stir in flour and salt until mixture forms a ball. Transfer dough to a large bowl. Using a wooden spoon, stir eggs one a time, mixing well after each addition. Drop by large spoonfuls onto lightly greased baking sheet. Bake for 20 to 25 minutes. Crack open the oven slowly to let steam escape. Cool completely before use.

Pastry cream:

• 2 tsp. butter
• 2 c. whole milk
• 4 egg yolks
• 1/2 c. w. sugar
• 1/4 c. cornstarch
• 1 tsp. vanilla
• 1/8 salt
• 1 c. heavy cream

Directions:

Place butter in a stainless steal bowl. In a heavy saucepan, whisk together milk, egg yolks, sugar cornstach, vanilla and salt and cook over medium-high heat, whisking constently, (whatever you do, don't stop whisking. It'll seem unnessicary, but the custard will thicken all at once and when it does, you don't want clumps.) When it thickens, pour over the butter and stir to incorperate. Cover the mixture with waxed paper placed directly onto the surface of the custard. Chill in the refrigerater until completely cool. Whip the cream until stiff, fold into the custard in three batches.

Glossy chocolate sauce:

• 4 oz. chocolate
• 1 c. corn syrup
• 1 Tbs. butter
• 1 tsp. vanilla

Directions:

In a double boiler, melt chocolate until smooth. Add corn syrup and remove from heat. Quickly add butter and vanilla.

Split shells using a serated knife. Pipe the cream in with a pastry bag. Top with the chocolate sauce.

Who'd a Thunk It?

A few weeks ago I found this strange, little egg in the chicken coop. It was at least half the size of the normal eggs that we get everyday. I'd never seen anything like it before and I couldn't figure out what exactly when wrong. I wanted to blow it, but I was scared that I would break the shell, so just left it in the egg basket until last night. Now, I've seen eggs with two yolks and I've heard of eggs with three yolks, but this one didn't have any! I know it's silly to get excited over an egg, but I really was. I've now decided to to be an egg collector.

That Time of the Month Cake

Holy cow!!!  The BEST chocolate cake ever!  The explanation for the odd title is just what it seems; chocolate cake to soothe the crazy time of P.M.S. My mom requested it this morning after finding it in the Rachael Ray magazine.  I changed a few small things; not so much 'changed' as 'forgot'.  I accidentally left out 1/4 c. of cocoa powder, but it turned out great.  My dad said,  "It's not only the best frosting I've ever tasted, it's the best chocolate I've ever tasted!"

P.M.S. Cake

Ingredients:

• 1 3/4 cup flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. plus 1/8 tsp salt
• 3 1/2 c. sugar
• 14.5 oz. unsweetened baking chocolate, 4 oz. coarsely chopped and 10.5 oz. finely chopped.
• 15 Tbs. unsalted butter, cut into tablespoon-size pieces and chilled
• 1/4 c. and 2 Tbs. unsweetened cocoa powder (I forgott 1/4 c. of that, ooops)
• 2 eggs
• 4 tsp. vanilla extract 
• 1 1/2 heavy cream

Directions: 

Position a rack in the lower third of the oven and preheat to 350 degrees. Grease two 8 inch round cake pans. In a medium bowl, mix flour, baking powder, and baking soda and 1/2 tsp. salt. In a sauce pan, dissolve 2 c. sugar in 2 c. water over medium heat. Remove from heat, add the coarsely chopped chocolate and 6 Tbs. butter and wisk until smooth. Wisk in cocoa powder. Beat in the eggs, then stir 2 tsp. vanilla. Sift in the flour mixure,wisking until incorperated. Divide batter between the cake pans and bake until cakes are springy to the touch and have pulled away from the sides of the pans, about 30 minutes. Transfer to racks and cool for 10 minutes. Remove them from the pans place on the racks. Cool completely. Meanwhile, combine finely chopped chocolate, remaining 9 Tbs. of butter, 2 tsp. vanilla and 1/8 Tbl. In a medium saucepan, bring the cream and remaining 1 1/2 c. sugar to a boil. Pour over chocolate and let stand for two minutes, then stir until smooth. Refrigerate, stirring occasionally, until thickened to a spreadable consistensy, about 1 hour and 15 minutes. Frost your cake how ever you want!

Just a Spoonful of Sugar...

Well, the title almost fits; it takes a little bit more then a spoonful of sugar to make your own individual chocolate cake! Be warned, if you have a weakness for chocolate, take caution with this recipe, you might find yourself eating it in place of all your meals. It's soooo incredibly delicious and it only takes FIVE minutes to make. I make it for myself every single day, (sometimes twice, shh).

Mug O' Chocolate

Ingredients:

• 1/2 oz. unsweetened baking chocolate
• 2 Tbs. butter
• 1/4 c. sugar (because I don't eat sugar, I replace it with agave nectar)
• 1 egg white
• 2 Tbs. flour ( I use slightly less, makes for a gooier cake.)
• 1/8 tsp. baking powder
• 1/8 tsp. salt
• 1/8  vanilla

Directions:
In a mug, (use you favorite mug, it makes in all the more better!) microwave chocolate and butter 15 seconds at a time, mixing between each time, until fully melted. Add sugar and egg white, mix until thoroughly incorporated. Add dry ingredients, making sure there are no dry pockets hiding at the bottom of you mug. Microwave at 100% power for 30 seconds (if it still looks undone, cook 10 seconds at a time until it looks right to you). Best served with ice cream and strawberries!

Shut Your Pie Hole

This the most incredible apple pie recipe! It's slightly different then most apple pies; the sauce that is poured over the apples has a subtle caramel flavor. All of my family has made this their new favorite dessert. It was originally called Grandma Opal's Apple Pie and Ruth's Grandma's Pie Crust. Since I neither have a grandma named Opal, nor do I know anyone named Ruth, I renamed it  My Own Apple Pie!

My Own Apple Pie

Crust ingredients:

• 2 c. flour
• 3/4 c. and 2 Tbs. butter-flavored shortening
• 1 Tbs. and 1 1/2 tsp. w. sugar
• 1 tsp. salt
• 1/2 egg
• 1/4 water

Directions:

In large bowl, combine fist four ingredients with a pastry cutter until crumbly. In small bowl mix egg and water. Blend into flour mixture. Chill until ready to use. Makes 2 pie crusts top and bottom.

Pie Filling Ingredients:

• 1/2 c. butter
• 3 Tbs. flour
• 1/2 c. w. sugar
• 1/2 c. b. sugar
• 1/4 c. water
• 8 apples, sliced and peeled 
• 1/2 tsp cinnamon

Directions:

Melt butter in sauce pan. Stir in flour to form a paste. Add sugar and water; bring to boil. Reduce temerature and simmer for 5 minutes. Meanwhile, roll out pie crust and  place in bottom of a pan. fill with apples (if you don't mound the apples to much, you can make two pies). Sprinkle with the cinnamon. Pour sauce over the apples. Top with more rolled crust. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees, bake for 35 to 40 minutes. Enjoy!

Boil 'em, Mash 'em, Stick 'em in a Stew

OK, there are thousands of great ways to prepare potatoes, but I have to say, this is one of my very favorites. I came up with this recipe when we when were pretty low on food supplies, unaware that I was about to create a master piece.

Whatever's in the Cupboard Potato Wedges

Ingredients:

• 1/3 c. mayonnaise
• 1/4 c. four cheese ranch dressing
• 1 tsp. mustard
• 2 c. toasted bread crumbs
• 1/4 c. Parmesan cheese
• 1 Tbs. onion powder
• 1 1/2 tsp. garlic salt
• 1/2 tsp. minced garlic
• 8 medium sized russet potatoes

Directions:

Preheat oven to 450 degrees. Slice potatoes lengthwise into 8 wedges each, set aside. Combine mayonnaise, ranch dressing, and mustard. Then combine bread crumbs, cheese, onion powder, garlic salt, and garlic in a medium bowl. Brush sauce onto potatoes (not the skin), then roll in bread crumb mixture. Place skin-side-down onto an un-greased pan. Bake for 30 minutes or until lightly toasted.

A Whole New World

Hello, all!

This is all so very new to me; I've never had a blog before, I don't even like being on the computer. But, my love of food overpowers my dislike of technology. I decided to create a blog that is about nothing else but food! I've always liked to bake, But each time I made something new, I had to hunt down the perfect recipe for it. I decided to make it easier for all of you, and put all of the most amazing, exquisite recipes all in one spot. I will only post about dishes that I have tested and found to be the best. I will also be posting about interesting, little restaurants, strange snacks, food crafts, and all other things food!

So, this being my first post and all, I thought I should start with a bang! This cheesecake recipe is the perfect start to BaconFatandButerCream. I've been told by many cheesecake-lovers that this is by far the best recipe they have tasted. It's easy to pull off and very impressive.

Fudge Truffle Cheesecake

Crust:

• 1 1/2 c. vanillia wafer crumbs
• 1/2 c. powdered sugar
• 1/3 c. unsweetened cocoa powder
• 1/3 c. butter, half melted

Filling:

• 2 c. semi-sweet chocolate chips
• 3 packages cream cheese
• 1 (14 oz.) can sweetened condensed milk
• 4 eggs
• 2 tsp. vanilla extract

Directions:

Preheat oven to 300 degrees. Mix wafer crumbs, powdered sugar cocoa powder and butter by hand. Press mixture into a 9 inch spring-form pan. In a double boiler, melt chocolate chips until smooth. In a large bowl, beat cream cheese until fluffy. Gradually add condensed milk, beat until smooth. Mix in melted chocolate, eggs, and vanilla. Beat on low speed until thoroughly blended, (make sure there are no patches of cream cheese left on the bottom). Pour into prepared pie crust. Bake for 55 minutes The cake will seem under-baked in the center, but will continue to bake after you remove it from the oven. Cool for at least two hours, it's best on the second day!