tjtoaster's blog: "Recipes"

I have been making these since I was a kid. Learned this from my mother. If you only learn one recipe from me, this is the one. Super easy to make and once your pan is warm, they pop out super fast. 15 seconds or so. Plus they taste awesome. Easy to male a double batch, or cut everything in 1/3 for a single serving. Feel free to replace the sugar inside with cream cheese or jam. have fun, enjoy. SWEDISH PANCAKES 1 cup flour 3 eggs 1 cup milk 3 tablespoons sugar Pinch of salt Dash of vanilla Mix ingredients together. Pour onto very lightly oiled preheated surface. As soon as the downside gets solid enough, lightly separate from cooking surface. Flip when upside is almost solid. Once other side is cooked, but not brown, remove from heat. Lightly butter and sprinkle sugar on top. Use first side down as presentation side. Flip only ONCE. Makes 2-3 servings.

Flourless chocolate cake Serves 12 to 16 8 large cold eggs 1 pound bittersweet chocolate or semisweet chocolate, coarsely chopped 1/2 pound unsalted butter, cut into 1/2-inch chunks 1/4 cup strong coffee confectioners' sugar or cocoa powder for decoration 1. Adjust oven rack to lower middle position and heat oven to 325 degrees. Line bottom of 8-inch springform pan with parchment and grease pan sides. Cover pan underneath and along sides with sheet of heavy-duty foil and set in large roasting pan. Bring kettle of water to boil. 2. Beat eggs in bowl of electric mixer fitted with wire whip attachment at medium speed (speed 6 on a KitchenAid) until volume doubles to approximately 1 quart, about 5 minutes. 3. Meanwhile, melt chocolate and butter (adding coffee or liqueur, if using) in large heat-proof bowl set over pan of almost simmering water, until smooth and very warm stirring once or twice. Fold 1/3 of egg foam into chocolate mixture using large rubber spatula until only a few streaks of egg are visible; fold in half of remaining foam, then last of remaining foam, until mixture is totally homogenous. 4. Scrape batter into prepared pan and. Set roasting pan on oven rack and pour enough boiling water to come about halfway up side of pan. Bake until cake has risen slightly, edges are just beginning to set, a thin glazed crust has formed on surface, 20 to 25 minutes. Remove cake pan from water bath and set on wire rack; cool to room temperature.

Fudge Meltaways Melt together: ½ cup butter 1 SQ. unsweetened chocolate Blend: ¼ cup sugar 2 cups graham crackers crumbs 1 Tsp. Vanilla 1 cup coconut 1 egg beaten ½ cup chopped nuts Pour melted chocolate over, mix and spread in 8”x8” dish. Refrigerate Mix together: ¼ cup butter 2 cups confectioners sugar 1 Tbsp. milk or cream 1 Tsp. Vanilla Pour over crumb mixture and continue chilling in refrigerator Melt 1½ Sq. unsweetened chocolate over chilled mixture. Continue to chill. Cut into squares before it becomes hard.

Honey Orange Chicken 1 kilo chicken breast ½ cup orange juice ½ cup flour 1 tbsp coriander paste ¼ cup honey 1 cup salad oil for frying 1 teaspoon salt 1 tbsp magi sauce Sliced orange for garnish 1. Cut the chicken into strips 2 inches wide 2. rub with coriander paste and salt and let stand for 20 minutes 3. in small bowl combine the orange juice, honey and Magi sauce and stir until well mixed 4. Dip the chicken pieces into the honey sauce and then pat flour onto each strip, shake off excess flour 5. Heat oil in a wok over medium low heat and fry the chicken a few pieces at a time until golden brown 6. Place on a serving platter and garnish with the orange slices

Peanut butter cups • 12 5-oz. paper cups • 2 cups smooth peanut butter • 1 pound semisweet tempered chocolate • 6-oz. semisweet chocolate coarsely chopped 1. Using scissors cut paper cups to 1 ½ inch height. Line baking sheet with wax paper and set wire rack on top. Using a spoon, fill one cup at a time with tempered chocolate, hold upside down, tap gently and let excess drip back into bowl. Scrape cup rim against bowl rim to make neat edge and place cup upside down on rack. Let cups stand for 5 minutes to firm up. 2. With knife, scrape cup rims to make clean, straight edges; this will also make the cups easier to unmold. Turn cups right side up and refrigerate for 10 minutes. Carefully peel the paper off chocolate cups. Set the cups right side up and store in cool place. 3. In a medium stainless steel bowl set over a pan of barely simmering water, melt the chopped chocolate, stirring occasionally. Remove the bowl from the pan, wipe the bottom dry and stir the chocolate until smooth. Let cool to warm room temperature. Add the peanut butter and stir with wooden spoon until thoroughly blended. 4. Pipe peanut butter and chocolate filling into chocolate cups to rim. Tap cups very lightly to release air. Let stand in cool dry place 1 hour or until set. The filling will be soft and creamy, but will hold its shape. Tempering tips: Tempering melted chocolate ensures that it will set up firmly with a glossy sheen. Any leftover chocolate can be tempered again later. 1. Chop 1 pound of room temperature chocolate into ½ inch pieces. 2. Put 2/3 of the chocolate in glass bowl. Microwave at medium-high for 30-second periods, stirring with rubber spatula in the intervals until ¾ of chocolate is melted, about 1-½ minutes. 3. Stir the chocolate until completely melted then scrape into a clean, dry, and room temperature bowl. Measure the temperature of chocolate, it should be between 100 and 115 degrees. Add remaining chocolate in large handfuls, stirring constantly until chocolate is at 88 degrees. If chocolate becomes too cool, melt a few more teaspoons of chopped chocolate and stir them in to raise temperature. 4. Dip the tip of a knife in the chocolate; the chocolate should begin to set within 1 minute. Use at once.

AUSTRIAN CREPES 2 cups all-purpose flour 2 1/2 tablespoons sugar 3/4 teaspoon salt 4 large eggs 1 1/3 cups milk 1 1/2 cups club soda or seltzer (from a new bottle) 1/2 stick (1/4 cup) unsalted butter, melted In a bowl whisk together flour, sugar, and salt. In another bowl whisk together eggs, milk, and club soda or seltzer and add to flour mixture in a stream, whisking. Whisk batter until smooth and chill, covered, 1 hour. Stir batter well. Heat a non-stick skillet measuring 8 inches across bottom over moderate heat until hot. Brush skillet lightly with melted butter. Remove skillet from heat. Fill a 1/4-cup measure three fourths full with batter and pour into skillet, tilting and rotating skillet quickly to cover bottom. Return skillet to heat and cook crêpe until underside is golden, 15 to 30 seconds. Slide crêpe onto a kitchen towel to cool. Make more crêpes in same manner with remaining batter, brushing skillet lightly with butter for each and stacking cooked crêpes on another kitchen towel as they cool. Crêpes may be made 3 days ahead and chilled, stacked and wrapped well in plastic wrap. Makes about 25 crêpes.

Chicken Taco Soup 2 boneless chicken breasts 1 can black beans (15 oz) 1 can baked beans (15 oz), 1 can diced tomatoes (15 oz) 1 can corn (15 oz) 1 oz taco seasoning (about 2 Tbl) 1 can kidney beans (15 oz) Put chicken breasts in bottom of crock pot. Mix All other ingredients and pour over chicken. Cook 6-8 hours on low. Take chicken out & shred with knife and fork. Put chicken back with bean mixture and stir. Serve with grated cheddar cheese, sour cream and taco chips. May be cooked in oven at 325 degrees in covered disk for 2-2.5 hours.

Baked French Toast 1 loaf white bread cubed 1/2 C maple syrup 8 oz cream cheese, softened & cubed 1 C milk 1 doz. large eggs Line 11" x 13" pan with half of bread cubes. Layer cream cheese on top of bread. Add remaining bread cubes on top. Beat eggs, maple syrup & milk together. Pour mixture over bread. Cover and refrigerate over night. Bake uncovered at 350 degrees F for 45 minutes or until lightly golden. Serves 8

Yum Neau (Thai Beef Salad) Serves: 4 1 Pound boneless beef 1 tsp sugar Juice from 2 limes ½ sliced red onion 2 Tbsp fish sauce ½ oz Mint leaves 1 Tbsp crushed red pepper 2 oz Shredded lettuce for garnish 2 Tbsp rice powder 1. Sear meat on grill or pan with grill marks over high heat. Don’t worry about burning 2. Thinly slice meat and place in bowl squeeze limes over meat and allow acid to soak 3. Add remaining ingredients and toss 4. Serve on plate with ½ oz shredded lettuce on top

Laap Gai Serves: 6 10 oz minced/ ground chicken 2 oz shallots finely sliced Lettuce leaves 3 tbsp. lime juice 5 makrut lime leaves Mint leaves for garnish 1 tbsp. fish sauce 5 green onions finely chopped Raw vegetables to serve 2 lemon grass sticks (white part) ¼-½ tsp. Chili powder 1. In saucepan or wok, cook chicken with lime juice and fish sauce over high heat. Crumble and break up chicken until meat has separated into small pieces. Cook until light brown. Dry, and remove from heat. 2. Add rice powder, lemon grass, shallots, lime leaves, green onions and chili powder to chicken and stir together. Adjust seasonings as needed. 3. Line a serving plate with lettuce leaves, spoon chicken over leaves, then garnish with mint leaves. Arrange vegetables on separate plate.