Archive for the ‘Food’ Category

Apples in Syrup

Friday, January 18th, 2008

Here’s a tasty treat that I hacked up.

Ingredients:

1 Granny Smith Apple
1 Tbs. Butter
1/4 C. Brown Sugar
1 Tsp. Cinnamon
1/4 C. Apple Juice

Directions:

1. Peel the Apple, cut it in half, and then quarter it. Now core the apple with your knife. Next cut it into eighths, and cut each of the resulting Apple crescents in half so that you have sixteen Apple chunks.

2. Heat your skillet over Medium-High heat and melt the butter.

3. Put the Apple in the skillet and coat in the melted butter. Cook for approximately five minutes, tossing every couple of minutes.

4. Sprinkle the Brown Sugar and Cinnamon on the Apple and toss the Apple around. Cook until juice is drawn out of the apple and a thick syrup starts forming on the bottom of the skillet.

5. Once the Apple is just barely fork tender, pour the Apple Juice into the pan and deglaze the bottom of the pan with your spatula. Cook until the liquid thickens into a gooey syrup.

Custard with Yogurt

Saturday, November 11th, 2006

Here’s one of my favorite recipes that I hacked up awhile ago. It serves two or makes for two meals:

Ingredients:

Custard:

  • 4 large Eggs
  • 1 1/2 cups Milk
  • 2 Tbs. melted Butter
  • 1 1/2 Tbs. AP Flour
  • 1/4 Tsp. Salt

Topping:

  • Two cartons of your favorite Yogurt

Directions:

1. Preheat your oven to 350° Fahrenheit.

2. Whisk together the Eggs and Milk, then add the butter. Finally slowly whisk in the Flour. If you do it too quick, the Flour will clump.

3. Grease a pie tin or round baking dish with Butter or Pam and poor the custard into it.

4. Bake for 40 minutes or until the top is lightly browned.

5. Top with the Yogurt (it should take one carton to cover half). I prefer Tillamook’s Raspberry Yogurt for this.

Focaccia

Tuesday, January 24th, 2006

Well I should post something worthwhile, so here’s my Focaccia recipe. What is a Focaccia, you ask? Well, imagine a pizza, but without the tomato sauce and copious amounts of cheese. Instead you get a fluffy flat bread with olive oil, salt and maybe a little cheese.

Ingredients:

Dough:

2 cp High Protein Flour
1 cp Water
1/2 tsp Yeast
1.5 tsp Sugar
1/4 tsp Salt

Topping:

1T. Olive Oil
1 tsp. Salt
1T. Fresh Basil

Directions:

1. Basically mix the sugar, yeast and water and let the yeast bloom for about 10 minutes.

2. Mix the flour and salt in a large bowl and then add the yeasty water. Kneed it until it passes the windowpane test, and is just barely sticky.

3. Let the dough rise for a half hour then punch it down and kneed the gas out of the dough.

4. Roll it back into a ball and press it in a smooth disk and roll it out into whatever shape of pan you plan on using (in my case a rectangle) and it should be about 1/4 inch thick.

5. Brush the top with olive oil and sprinkle with salt.

6. Bake at 475°f for 10 minutes.

7. Sprinkle with Basil, and eat while fresh–it won’t taste nearly as good when it’s cold.