Monday, August 24, 2009

Onion Petals

Hmmm . . . what to do while anxiously waiting for my next class on this lovely first day of fall semester school . . . blog something fitting for a day of fretting! Fried food!!! We actually indulged in these terribly delicious artery clogging munchies a few weeks ago and they have been patiently waiting for their appearance on The Open Pantry! I am so tempted to make more . . . but won't . . . probably won't . . . will try to avoid touching cooking oil today . . . and tomorrow . . . hopefully! We will see what my math class (!!!) and economics class drive me to do! Onion PetalsRecipe by: Emily

Large sweet onion, cut into "petals" or rings
3/4 cup Buttermilk
1 egg
1 tsp Lawry's seasoning salt
1 1/2 cups Flour
3-4 cups Cooking oil, canola, corn, peanut etc.
Salt

1. Cut the onion into petals or rings, whichever you prefer. Mix the flour and seasoning salt together in a bowl. Mix the buttermilk and egg in another and beat lightly to mix. Dredge the onion petals in the flour a couple at a time, and then coat in egg mixture. Return egged petals to the flour mixture to coat again and lightly shake off any excess flour. Place petals directly into a large pot heated to 375 degrees. Fry onions in oil until lightly browned. Remove from oil and place on a plate lined with paper towels or a paper bag. Lightly salt petals immediately after removing them from oil. Serve hot with favorite dipping sauce! Enjoy!

I served these babies with Horsey Sauce.

Thursday, August 20, 2009

Raspberry Cheesecake Bread

This recipe is the result of having the need to bake one day . . . A little pittering in the kitchen . . . scouting things out and whipping something up . . . that becomes a favorite!
I baked this bread into one large loaf on a cookie sheet, but it can easily be divided into 2 or three loaves and baked in loaf pans. I liked the rustic look and shape of the bread though. When making breakfast in bed for me (!!!) my hubby pulled a few slices out of the freezer and made a thin icing to dip the bread in. It was great!
Know that yes it is going to be messy to roll the bread up but I just spread whatever filling oozed out over the top and it made an awesome crust! (Just watch it in the oven to prevent over browning!)
Sweet Dough Recipe
1/2 cup Warm Water
1 1/2 Tbsp Yeast
2 Eggs
1/2 cup Butter, melted
2 cups Milk
1/2 cup Sugar
2 tsp Salt
6-7 cups Flour

Dissolve yeast in warm water. Mix milk, sugar and salt in a sauce pan and scald. After the milk mixture is cool add the eggs, melted butter and yeast mixture. Add enough flour to make a soft dough. Cover and let rise until doubled in size. Roll out the dough and spread with raspberry cream cheese filling then sprinkle with brown sugar. Foll up dough and place on a baking sheet, or divide dough and bake in loaf pans. Spread any filling that has leaked out on top of loaf and then sprinkle lightly with brown sugar. Allow bread to rise for 45 minutes and then bake in a preheated 375 degree oven for 25-35 minutes until golden brown on top. (If baking in loaf pans the time will be less.) Cover the top with aluminum foil while baking if bread begins to brown too quickly. Allow to cool to room temperature before slicing. You can also drizzle with a thin icing if desired.

Raspberry Cream Cheese Filling

8 oz Cream Cheese, room temperature
2 Tbsp Sugar
1/3 cup Raspberry jam or preserves (I used seedless)
3 Tbsp Brown Sugar

Wednesday, August 12, 2009

Bee Birthday Cake

I love making cakes! It is sooo much fun and so relaxing (unless you have a deadline and get to stay up until 3 or 4 in the morning . . . still learning how long some things take . . .) or if your fondant will not cooperate . . . or if it takes 10 times as long as you think it will . . . or if something happends to it during delivery . . . . but other than that it is a delight! I was super excited to find out that one of the ladies that I visiting teach is having a birthday today (!!!) so I made her a cake!The bees were fun to make and I was beyond thrilled that my marshmallow fondant was the PERFECT consistency! Oh Happy Day!!! I hope that you have a Happy Birthday Jen!!!

Tuesday, August 11, 2009

Creamy, Dreamy Peanut Butter Torte

My little sister texted me last night and said that she needed me to make a treat . . . so I complied!
This cake is super rich! It is definitely one to share with the hubby! Thankfully it was in my home for less than 24 hours so I don't have to be tempted all day by it . . . but we did of course taste it before sending it out the door . . . and it was so good!
Creamy, Dreamy Peanut Butter TorteRecipe by: Emily

Cake layer:
1 cup All- purpose Flour
1 1/2 tsp Baking Soda
1 tsp Salt
3/4 cup Light Brown Sugar
3/4 Cup Granulated Sugar
1 stick butter, softened
1/4 cup Cocoa powder
1/4 cup Boiling water
2 large Eggs, beaten
1 tsp Vanilla
1 cup Buttermilk

In a bowl combine flour, salt and baking soda with a wire whisk, set aside. In a large bowl combine sugars and butter with an electric mixer until a grainy paste forms. In another bowl combine the boiling water and cocoa powder until smooth. Add cocoa mixture, eggs, vanilla to sugar mixture, blend until smooth. Alternately add the dry ingredients and buttermilk to cocoa batter. Blend until just combined. Bake in a 8 ir 9 inch spring form pan in a 350 degree preheated oven for 25 to 35 minutes or until a toothpick inserted into the middle comes out clean. Allow to cool in pan.

Peanut Butter Filling:
8 oz Cream Cheese, softened
14 oz can Sweetened Condensed Milk
3/4 cup Creamy Peanut Butter
2 tsp Vanilla Extract
1 cup Heavy Cream

In a large bowl beat the cream cheese until light and fluffy with an electric mixer. Beat in the condensed milk, peanut butter, and vanilla. In another bowl beat the heavy cream until soft peaks form. Fold the whipped cream into the peanut butter mixture. Pour over cooled cake.

Chocolate Ganache:1 cup Semi-sweet Chocolate chips
3/4 cup Heavy Cream

Microwave cream until bubbles form, just before it begins to boil. Add chocolate chips to the cream and allow to sit for 5 minutes before stirring. Cool chocolate to room temperature before spreading on cake.

To Assemble:
Run a knife around the edge of the cake to loosen from the cake pans edge. Remove the outer rim of the cake pan. Circle the cake edge with wax paper to help keep the cake together while setting. Replace cake pan rim to cake, circled with wax paper. Pour the peanut butter filling over the chocolate cake. Refrigerate for 15 minutes before pouring ganache over the top, spread the ganache evenly and refrigerate for at least 2 hours before serving. Enjoy!

(To make an even richer and more moist cake you can pour condensed milk over the chocolate cake layer and let it soak in.)