When I make salsa, it is usually the red kind–tomatoes, cilantro, onion, etc. UNTIL…one of my coworkers asked if I had a green salsa recipe for chip-dipping. I didn’t, so I went to my laboratory, aka kitchen. You know I only post the very best for you all.
I love weddings! It’s a celebration like no other. Entire families bonding together to make a special day for the bride and groom, friends and family making a special effort to attend the wedding and make connections after years of absence, an opportunity for everyone to use their own special God-given talents and the beautiful environment of the wedding itself–not to mention the delicious food! Following is the recipe for a regular sized cake you would bake at home–not directions for a full-sized wedding cake, although this recipe doubles nicely. Continue reading →
Aren’t these pretty? Who would have thought ever to make muffins with beets? I am a curious foodie. And free beets from my coworker’s garden allowed me to experiment without feeling gypped if they didn’t turn out to be a success. So, I set out to find a beet recipe that I felt might please a crowd. Continue reading →
The texture of this special occasion cake is “wet”. It is soaked with 3 different kinds of milk, and the texture is similar to having a piece of cake with ice cream, and mixing the two. You know…when the ice cream melts a bit and you take a spoonful with both the cake and ice cream mixed together. Continue reading →
This soup is so easy to make and so flavorful! Especially if you use your own homemade chicken broth. I love making my own broth because it’s easy, more flavorful and more economic, since you can use half of the chicken in this recipe and save the other half for something else. But it’s still unbelievably good with purchased broth. There are so many versions of this recipe online, but this is a combination of them and it turned into the best I have ever had! Continue reading →
Trust me when I tell you that these pretzels are addicting! I’ve had this recipe for 20 years and I usually bring it out at Christmas to give as gifts. They are a welcomed change to all of the Christmas sweets going around. The lemon pepper and dill are the perfect compliment to the Ranch dressing mix. Continue reading →
I love soup. The first time I tried butternut squash soup was in a restaurant and I was a fan from the start. So naturally, I had to figure out how to make it at home so I could have it more often. I tried several recipes, some with cream, some without, some with nutmeg and some with minimal other ingredients. Continue reading →
I think most cultures have their version of a custard dessert, such as custard pie and creme brulee. I must admit that I am partial to this Mexican Flan, which was actually introduced to Mexico by Spain in the days of the conquest. The caramelized sugar topping is what sets this one apart from all others.
You can find Flan offered as a dessert at most Mexican restaurants, but it is so simple to make you don’t need to eat out for it. You can even make it a day ahead of time and it still makes a great presentation! Your family will love it. A dollop of whipped cream will take it over the top!
This recipe was adapted from this cookbook, Mexico the Beautiful, which is not only a part of my living room decor, it also has some great recipes with large, beautiful pictures. Each chapter begins with a short history of Mexico and it’s regional foods. I picked it up at Costco many years ago and I refer to it often, but here’s where you can get it.
Here are the easy steps to making flan. Boil and simmer the milk, half and half, sugar, vanilla and salt until it is reduced by half. See how the milk is below the original line? That’s the reduction and it is important for a creamy, smooth flan.
Meanwhile, while the milk mixture cools a bit, make the caramel topping. The sugar will start to harden and become rock-like. Keep stirring and cooking until it all melts…
…and it looks like this. How beautiful is that?
Swirl the caramel in the baking pan to cover the bottom and sides. Or, make individual portions, if you prefer, using custard cups. Now that the milk mixture has cooled off a bit, you can whisk in the eggs, slowly. You don’t want scrambled eggs.
Pour the mixture into the pan that has been coated with the
Serve it with a dollop of whipped cream for even more decadence!
1-3/4 cup sugar, separated
2 cups whole milk
2 cups half and half
1 teaspoon vanilla extract
pinch of salt
3 egg yolks
½ teaspoon cornstarch
1 tablespoon water
Preheat oven to 350 degrees F.
In a saucepan, combine the milk, half and half, 1 cup sugar, vanilla and salt and bring to a boil. Lower the heat and simmer, uncovered, for 10 minutes or until the milk is reduced by half. Cover to keep warm and set aside.
Place ¾ cup of the sugar in a separate heavy saucepan over medium heat, stirring constantly until the sugar melts and caramelizes, turning a golden brown. Pour into a 1-1/2 qt. ring mold, or round baking dish. Tilt the mold so that the caramel covers the bottom and sides.
Lightly beat the eggs and egg yolks together in a medium bowl. Stir cornstarch and water together and add to the eggs.
Slowly pour the eggs into the warm milk, stirring constantly. It is importantnot to dump the eggs into the milk while it is hot as you don't want the eggs to curdle.
Pour the custard through a strainer into the caramel-coated mold. Cover the mold with foil, set it in a larger pan and pour boiling water into that pan so that it comes up to 1 inch of the side of the flan mold. Place in the oven and bake for 40-50 minutes*, or until a knife inserted near the center comes out clean. The flan will continue to cook after you remove it from the oven.
Let the flan cool for 30 minutes to room temperature, then refrigerate, preferably overnight.
To serve, invert the mold on a platter. You can run a knife along the outside edge before inverting, if necessary. Serve cold.
*If you use a round cake pan, increase the cooking time to 1 hour.
Recently, I took a trip on a plane. I love saying that–it is the first line of a Sinatra song I love. Anyway, on the plane, I sat next to a lovely couple who own a farm in Iowa. We spoke of many things, including the husband’s love for his wife because she makes him baked oatmeal. I saw the excitement in his eyes when he spoke of it. I had to try it! Continue reading →
I am one of those people who likes to try several versions of a recipe in order to find the best one. I happen to love simple banana bread–no nuts. Although I love nuts, I feel that nuts take away from the true flavor of banana bread. Recently, my daughter-in-law searched my blog for a good banana bread recipe and was disappointed to not find one. So, here it is, Melissa. I found this under the Quick Bread category of the L.A. County Fair Cookbook, 1998 Edition. Of course, it was a first place blue ribbon Continue reading →