crepes suzette

crepes (makes 8)
2 eggs
1 c milk
3/4 c flour
1 T sugar
2 T butter

Sauce:
2 large untreated organic oranges
1 C sugar

1. Stir together the eggs, milk, flour and sugar to make a batter.  Heat the butter in a small skillet until it is golden brown and stir it into the mixture.  Set the batter aside
2.  Scrub the oranges and pat them dry.  Zest one of the oranges.  Squeeze out the juice.  In a saucepan, cook the zest, juice and sugar over high heat to make a thin syrup.
3.  Peel the remaining 2 oranges.  Also completely peel off the white inner skins.  With a sharp knife, cut out the orange slices between their thin skins.  Catch th juice. 
5.  Place the orange slices on the crepes and fold the crepes over.  Put the crepes back into the skillets, pour over the syrup and heat through for 1 minute

Alsace Onion Tart

Crust
2 C flour
1/2 tsp salt
1 egg
1 2/3 C chilled butter

Topping
1 lb 5 oz onions
1 stick butter
salt, black pepper
paprika
2 Tbsp flour
1 c milk
2 egg yolks
1 c heavy cream
4 oz lean smoked ham
4 oz Gruyere Cheese

can sub cream cheese instead of the milk and heavy cream.
1.  knead together the ingredients for the crust.  Shape it into a ball and wrap it in plastic wrap.  Chill for about 1 hour. 
2.  Peel the onions and cut thim into very thin slices.
3.  Melt half the butter in saucepan.  Add the onion rings and fry and stir for 3 minutes, until they are golden.  Season with salt, pepper and paprika.
4.  Melt the rest of the butter in a second saucepan.  Tip in the four, stir and fry until golden.  Continue stirring, while you add the milk, a little at a time.  Cook over low heat for about 5 minutes.  Take the saucepan off the heat.  Stir in the egg yolks and the cream, and then the onions.
5.  Heat oven to 400.  Knead the dough again, then roll it out thinly.  Line the quiche dish with the cough.  Cut off the overlap. 
6.  Spread the onion mixture onto the dough.  Chop the ham into cubes and grate the cheese.  Sprinkle the tart with both.  Bake in the oven for 40 minutes.  Allow the tart to rest for 10 min before cutting.

Low Fat Cornbread

Ingredients

• 1 cup unbleached flour
• 1 cup cornmeal
• 1/4 cup white sugar
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup plain nonfat yogurt
• 2 eggs, beaten

• Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
  2. In a large bowl, mix flour, cornmeal, sugar, soda and salt. Stir in yogurt and eggs. Do not over mix, stir only until well blended. Pour batter into prepared pan.
  3. Bake in preheated oven for 20 to 25 minutes, or until center of the bread springs back when gently pressed.
   

No Bake Cheesecake

1- 8 oz block cream cheese
1 can of sweetened condensed milk
1-2 lemons
1 graham cracker pie shell

Zest the lemons and then juice.  Combine cream cheese, condensed milk, lemon zests and juice to taste.  Pour into pie shell and refrigerate for several hours.

When Christian asked for Cheesecake for his birthday I bought him one from Wal-Mart and I made this one.  He preferred mine.  This was the cheesecake that my mom always used to make and we all loved it.  Sometimes we used to run into each other in the middle of the night trying to sneak the last piece out of the fridge. 

Black Magic Chocolate Cake

1 3/4 c flour
2 c sugar
3/4 c cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 c coffee
1 c buttermilk
1/2 c vegetable oil
1 tsp vanilla

1.  Preheat oven to 350.  Grease and flour 2 9inch round pans.
2.  Stir sugar, flour, cocoa, baking soda, baking powder and salt.  Add eggs buttermilk, coffee, oil and vanilla. 
Bake at 350 for 30-40 min

 Chocolate Ganache Frosting
8 - 9 oz chocolate chips
1 cup whipping cream.  Heat cream till bubbles form on sides of pan.  Turn off heat and then dump in chocolate Chips.  Stir till melted.  The longer the ganache cools the thicker it becomes.


This is the Chocolate cake that my mom used to make when I was a little girl.  It is the best chocolate cake ever!!  The Chocolate Gancahe frosting is almost overkill.  I have made this cake now twice for Keanon's birthdays.  This year I also topped it with chocolate dipped strawberries, which is one of Keanon's Favorites.

Muddy Buddies

9 cups Corn Chex®, Rice Chex®, Wheat Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar


Into large bowl, measure cereal; set aside.
In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

popcorn

2 cubes butter
1/4 cup sugar
1/2 cup korn syrup
bring to boil-med heat 228 degrees-off add
2 tsp vanilla
2 1/2 bags microwave popcorn
pour over top and stir. waxpaper
drizzle with coclate and white choc mix wafers