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RECIPE: Baked Beans Party Size
[Original Recipe by: Rick Beach] Serves 20-30 depending on how many side dishes are available. This is a great recipe for catering, receptions, parties, and large groups. It half fills a 1/2 size steamer tray. A stainless steel tray 12x10x4 inch size. A double batch with fill a 1/2 sized steamer tray. A stainless steel tray 12x10x4 inch size.
Grease foil pan (10X14x3) Or Similar stainless steel steamer tray
Mix all and dump into greased pan
Place pan on cookie sheet for support
Bake at 350° for 1 to 1 1/2 hours or until liquid is mostly gone.
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RECIPE: Bagels with Apple Filling
Set Bread machine to “Quick” and “Dough” (Traditional dough making methods can be used)
Dry mix the Flour, 2 Tbsp sugar, and 1 1/2 tsp salt. Pour into bread machine. Pour to create a volcano type peak of flour. Spoon the yeast into a little depression in the peak of flour. Gently pour the warm water around the base of the flour. Start bread machine and let it cycle through the mix and rise cycles (Normally 45 minutes)
In a separate bowl mix the Apple Pie Filling, 3 Tbsp Sugar, Cinnamon, and 1/4 tsp salt. Set aside.
When the bread machine dough mix and rise cycles are complete remove the dough. Let dough rest on a lightly floured surface.
In a large pot bring 3 quarts of water to a boil. Stir in 3 tablespoons of sugar.
Cut dough into 9-12 equal pieces, and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb or finger. Twirl the dough on your finger, thumb, or knife handle, to enlarge the hole to the size you like. Do not over do it though.
Cover the shaped bagels with a clean cloth, and let rest for 10 minutes.
Cover cookie sheet (or Dutch Oven) with wax paper and lightly spray oil. Sprinkle covered cookie sheet (or Dutch Oven) with cornmeal. Set oven or coals for Dutch Oven for a baking temperature of 375°
Transfer the raw dough bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange the boiled bagels on the prepared cookie sheet or the Dutch Oven. Brush tops with egg white. Spoon a generous glob of Apple Pie filling into the center hole of each bagel.
Bake in a preheated 375°F oven or Dutch Oven, for 20 to 25 minutes, until well browned.
Best served warm with butter melted. Pulled wax paper and bagels off the cookie sheet and onto a wire rack to cool. Remove from baking wax paper when cooled with a spatula (don't loose the apple filling) and place on clean waxed paper. Seal in zip lock or small loaf bags once completely cooled. To serve, warm first (microwave about 25 seconds) and serve with melted butter on top.
This is a basic Bagel Dough recipe. You can experiment with whole wheat flour, Agave in place of sugar, and a variety of toppings and ingredients such as cheese, seeds, raisins, cranberries, etc.
This is another experimental (work in progress) recipe. This time a dessert. My twist on a more basic recipe I came across. This is actually version number two. The original recipe called for double the peanut butter and sugar now shown for the Peanut Butter Layer. (Photo’s appearing here are from the original attempt with the double dose of peanut butter). I love Peanut Butter but that amount was way over the top, even for me. The recipe shown below has cut the peanut butter layer in half.
This is made in a 9 inch spring form pan. No baking required. Someday I am going to attempt this one while camping. Using ice and a Cast Iron Dutch Oven to do the chilling.
No Bake Chocolate Peanut Butter Cheese Cake
10 Graham crackers
7 Tbsp. Melted butter
¼ tsp. Cinnamon
2 pinch Salt
24 ounces Cream cheese (Room Temperature)
1½ Cups Powdered sugar
2 pinch Salt
1 tsp. Vanilla extract
1½ Cups Chocolate chips, melted
1 Cups Peanut butter, melted
1/2 Cup Powdered sugar
1/16 tsp. Cayenne Pepper powder
1 1/2 Cup Crushed Chocolate Cookies
Crumb Crust Bottom Layer
- Line the bottom and sides of a 9 inch spring form pan with wax paper.
2. Crush graham crackers. In a bowl, whisk the Cinnamon and Salt into the crumbs
3. Pour the melted butter into the crumb mixture and mix until uniformly damp.
4. Press the graham cracker crumbs/butter mixture into the bottom of the 9-inch pan
Cover & Refrigerate while mixing the cheese layer.
Cream Cheese Chocolate Layer
5. In a large bowl, mix together cream cheese until smooth.
6. Add powdered sugar and salt, then mix until uniformly blended
- Add vanilla and continue to mix until blended in.
8. Add the melted chocolate and mix until uniformly blended
- Spoon the mixture over the graham cracker crust in the spring form pan. Smooth out over the top of the cracker crust.
Cover & Refrigerate while mixing the Peanut Butter layer.
Peanut Butter Top Layer
- In a large bowl, mix together melted peanut butter and confectioner’s sugar.
11. Pour mixture over cheese/chocolate layer in the spring form pan. Spread it evenly over cheese layer.
- Refrigerate 2-4 hours
Crushed Cookie Topping
13. Prior to serving cover the Peanut Butter Layer with the Crushed Chocolate Cookie Topping
Remove from spring form pan. Pull off the wax paper sides. Slide onto a serving plate. Slice and serve while cold.. Keep cold/refrigerated.
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