Baked French Toast with Syrup

Made this for brunch today. He gave it 5/5 stars and a raised arm. I said Yum. Bonus: less hassle and faster than french toast.

Baked French Toast

Ingredients

• 5 cups bread cubes
• 4 eggs
• 1 1/2 cups milk
• 1/2 cup white sugar, divided
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon butter
• 1 tablespoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Add butter in pan and place in pre-heating oven.
2. Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with butter; let stand for 10 minutes.
3. Combine remaining 4 tablespoons sugar with 1 tablespoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden. Note: I shortened all steps where possible. This recipe is easily eyeballed.

Syrup:

Ingredients

• 1 cup water
• 1 cup white sugar
• 1 cup brown sugar
• 1 tablespoon maple flavored extract

Directions

1. Bring the water, white sugar, and brown sugar to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and stir in the maple extract; simmer 3 minutes longer.

Village Inn Strawberry Crepes

For each finished crepe

1 crepe

1 oz sweet supreme filling

1 oz strawberry puree

10 strawberry quarters

Whipped cream

For the crepes:

2 eggs

1¼ cup milk

1 cup flour

2 tbsp powdered sugar

3 tbsp melted butter

In a mixing bowl, whisk all liquid ingredients. Add flour and sugar slowly, whisking until smooth. Let rest in the refrigerator for one hour. This allows the bubbles to come out of the batter and will make crepes less likely to tear when cooking. (Makes 8 crepes)


Sweet supreme filling:

1 lb. softened cream cheese

4 oz sugar

1 tbsp vanilla extract

1 cup heavy whipping cream

In a mixer, whip cream cheese and sugar until soft and there are no lumps. Add vanilla and cream and whip until smooth.

Strawberry sauce

1 qt strawberries

¼ cup water

¼ cup sugar

1 tbsp cornstarch

1 tbsp lemon juice

Add all ingredients to a sauce pan. Cook over low heat until fruit begins to break up and the liquid thickens. Add additional water a few tablespoons at a time if necessary.


Garnish:

Fresh Strawberries

Whipped cream

Village Inn Strawberry Crepes

Strawberry Crepes
The strawberry crepe is one of 37 different items available that our guests can choose to customize their breakfast with our new Inncredible VIB.

For each finished crepe

1 crepe

1 oz sweet supreme filling

1 oz strawberry puree

10 strawberry quarters

Whipped cream

For the crepes:

2 eggs

1¼ cup milk

1 cup flour

2 tbsp powdered sugar

3 tbsp melted butter

In a mixing bowl, whisk all liquid ingredients. Add flour and sugar slowly, whisking until smooth. Let rest in the refrigerator for one hour. This allows the bubbles to come out of the batter and will make crepes less likely to tear when cooking. (Makes 8 crepes)


Sweet supreme filling:

1 lb. softened cream cheese

4 oz sugar

1 tbsp vanilla extract

1 cup heavy whipping cream

In a mixer, whip cream cheese and sugar until soft and there are no lumps. Add vanilla and cream and whip until smooth.

Strawberry sauce

1 qt strawberries

¼ cup water

¼ cup sugar

1 tbsp cornstarch

1 tbsp lemon juice

Add all ingredients to a sauce pan. Cook over low heat until fruit begins to break up and the liquid thickens. Add additional water a few tablespoons at a time if necessary.


Garnish:

Fresh Strawberries

Whipped cream

Texas Chili Dog

Serves 6

Ingredients　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　
1 package Ball Park Bun Size Angus Beef Franks　　　　　　

1 package classic hot dog buns　　　　　　　　　　　　　　　

2 T Vegetable oil　　　　　　　　　　　　　　　　　　　　
1 lb beef, ground　　　　　　　　　　　　　　　　　　　
1 cup chopped onion　　　　　　　　　　　　　
1/2 cup chopped green pepper　　
1 clove garlic, minced　　　　　　
2 tsp. chili powder
2 T Vinegar
1 can crushed tomatoes
salt to taste

1 cup shredded Cheddar Cheese
2 oz (optional) jalapeno peppers, canned, chopped

Method:

1.　　 Heat the oil in a medium sauce pan on medium heat and add onion and cook for 2 minutes

2.　　　 Add the ground beef and cook, stirring frequently for 10 minutes

2.　　　 Add the remaining ingredients and simmer for 20　 minutes

3.　　　 Grill or boil the Ball Park hot dogs

4.　　　 Place the hot dogs in the buns

5.　　　 Serve your Texas Chili Sauce over your Ball Park hot dog

6.　　　 Top with cheddar cheese

7.　　 For an extra kick, top with jalapeno peppers

OREO® and Fudge Ice Cream Cake

Ingredients:

* 1/2 cup chocolate syrup
* 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
* 1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
* 8 OREO Chocolate Sandwich Cookies, chopped
* 12 vanilla ice cream sandwiches, unwrapped (you can choose your favorite flavor of ice cream sandwiches)


Directions:
Pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.
Arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.
Freeze at least 4 hours before serving. Store leftover dessert in freezer.
Prep Time:
10 Min
Ready In:
4 Hrs 10 Min
Original Recipe Yield 12 serving

White Chocolate Buttercream Frosting

1 c butter

1 tsp vanilla

4 c powdered sugar

2 Tbsp milk

4 oz melted white chocolate

On a medium high speed, cream
butter until fluffy & lighter in color,
about 5 minutes. Lower the mixing
speed add powdered sugar, vanilla
& milk. Mix until creamy. Drizzle
white chocolate into frosting mix
until well combined.

Iron Seared Citrus Scented Mahi Mahi

Blue Lemon Restaurant and Bistro
Executive Chef Todd Leonard CEC


2 Week Menu Special 10
Iron Seared Citrus Scented Mahi Mahi with black bean puree, smashed creamy avocado, cilantro cream, crispy tri colored chips, red pepper emulsion and roasted pineapple salsa.

Preparing the Mahi Mahi
Cut or buy the mahi into 5-6 oz portions
Marinate with: (marinade for 4-6 fillets)
¼ cup lime juice
½ cup orange juice
1 Tbsp. minced jalapeno
2 Tbsp. olive oil
2 tsp. salt
1 tsp. pepper
Mix all ingredients in a bowl and pour over the mahi mahi, marinate up to 2 hours.

Black Bean Puree
Serves 4-6
½ cup small diced onions
¼ cup turkey bacon
1 Tbsp. garlic
½ Tbsp. minced jalapeno
2 cups cooked black beans
1 cup roasted vegetable stock
Salt and Pepper to taste
In a medium sauce pan brown the bacon, onions, Jalapenos and garlic, deglaze the pan with the roasted vegetable stock and simmer for 5 minutes, add the beans and season. Puree smooth and serve.

Smashed Avocados
Serves 4-6
2 ripe soft avocados
2 Tbsp. minced onion
1 tsp. minced jalapeno
2 Tbsp. small diced and seeded tomato
1 Tbsp. lime juice
½ Tbsp. chopped cilantro
2 tsp. salt
Pit the avocados and mash them smooth, add the other prepared ingredients and stir well. Let stand 1 hour and then serve.

Cilantro Cream
Yield: 1 cup
¾ cup sour cream
2 Tbsp. Cilantro
½ Tbsp. Lemon juice
1 tsp salt
1 tsp cumin
1 tsp cayenne pepper
Blend all ingredients smooth in blender. Refrigerate and serve after properly chilled.


Roasted Red Pepper Emulsion
1 cup roasted peeled red peppers
1 garlic clove
1 Tbsp. dijon mustard
2 Tbsp. rice vinegar
½ Tbsp. lime juice
1 tsp. chili powder
1 tsp. cumin
½ Tbsp. Cholula hot sauce
½ cup blended oil
Salt and pepper to taste
Blend all ingredients smooth, adding the oil last to make an emulsion.

Pineapple Salsa
Yield: 5lbs
1ea pineapple
2 red Peppers small diced
2 green Peppers small diced
2 ea Jalapenos minced
1 bunches Cilantro
1 ea small red Onion small diced
2 Tbsp. Sugar
1 Tbsp. Red Wine Vinegar
1 Lime (juice)
1 Tbsp. Kosher Salt
1Tbsp. Sugar

Method: Peel, core and small dice the pineapple. Small dice all the other Vegetables, place in large bowl and mix with all remaining ingredients. Refrigerate, cover and cool Salsa.

Kneaders Caramel Apple Sweet Bread

INGREDIEENTS

6 eggs

4 egg yolks

6½ Cups sugar

Mix above ingredients on medium speed with a whisk for about 10 minutes until whipped, then add:

6 Tbsp butter

1 Cup oil

1½ Cups sour cream

Add above ingredients on low speed with a whisk for about 30 seconds, then add:

1 tsp. baking soda

1 tsp. baking powder

½ tsp. nutmeg

2 tsp. cinnamon

½ tsp. salt

4 Cups flour

Add above ingredients on low with a paddle, and mix until incorporated, then add:

3½ Cups grated Granny Smith apples.

Incorporate apple by hand.

Bake at 345 for about 50 minutes. Once the loaf has cooled use any kind of caramel, melt it and then drizzle in a diagonal direction across the loaf.
This recipe makes 3 large loafs.

Fresh Market Crispy Caprese Rollups

Prepared by Angel Shannon
www.FreshMarketStores.com

Ingredients:

Flour tortillas
fresh mozzarella, sliced to fit
Fresh tomato, seeded and small diced
Bacon, fried and crumbled
Salami or summer sausage, shaved and crispy-fried with bacon
Fresh Basil
Salad Supreme
Canola Oil


Warm flour tortillas in microwave for 10 seconds or until pliable. Lay fresh mozzarella, diced tomato, crispy bacon/salame mixture and fresh basil leaves down the center; sprinkle with Salad Supreme. Fold bottom and top of tortilla over the ends of ingredients; roll and secure with toothpick.

Swirl a little oil into a frying pan and heat to medium-high (just below smoke point). Place prepared rollup in pan and turn to get a golden brown color on both sides and cheese is melted. Use pizza slicer to cut in half; serve with Rosemary-Balsamic Cream as dipping sauce.


Rosemary-Balsamic Cream from www.epicurious.com

1 teaspoon canola oil
4 shallots, finely chopped
½ cup balsamic vinegar
½ cup reduced-fat sour cream
½ teaspoon chopped fresh rosemary


Heat oil in a small saucepan over medium heat. Cook shallots until translucent but not browned, about 5 minutes. Add vinegar, bring to boil, then reduce heat to a high simmer. Cook until 2/3 of liquid has evaporated and shallots are very dark, 5 to 7 minutes. Remove from heat. Combine sour cream, rosemary and 2 teaspoons water in a bowl. Spoon balsamic-shallot sauce into center of sour cream and swirl with a toothpick before serving.

Crispy Lime Salad

by: Eddee Johansen- Yoshi's Japanese Grill

Ponzu Sauce
1 Cup Sugar
1 Cup Lime Juice
1 Cup Mirin
2/3 Cup Soy Sauce
1 Green Onion Sliced Thin
Zest from 1 lime

Combine all ingredients in saucepan mix well then bring to a boil. Strain and set aside.
Ingredients

Crispy Lime Salad:
Green leaf lettuce
White Rice
Pineapple pieces
Mandarin Pieces
Lime wedges
Sesame seeds
Avocado slices
Tempura Chicken or Grilled Chicken

Sauté Ponzu sauce with chicken, pineapple & mandarin oranges.
In a salad bowl layer rice then lettuce. Place sauté on lettuce and top with lime
wedges & avocado the sprinkle sesame seeds.

Copyright 2010 Newport Television LLC All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Better-than-your-italian-grandmother's Gnocchi

by: Warren Willey Executive Chef- Maxwell's East Coast Eatery

• 2 lb Potatoes
• 2 whole eggs
• 1½ cups Flour
• 2 TBSP Roasted Garlic
• ¼ cup Parmesan Cheese
• Salt and Pepper
• 1 TBSP Chopped parsley
• 1TBSP Chopped Basil

Peel potatoes, boil, mash and cool. Then sauté garlic on low heat and brown it slightly. In a large mixing bowl add all ingredients except the flour. Mix all ingredients and add the flour until the dough is not sticky.
Roll out the dough on the counter into a long tube. Cut ¾ inch pieces the use a fork to make the shape of the Gnocchi.

Boil in Salted Water until the float to the top. You can then cool and use the next day or serve with your favorite sauce.

Tortilla Wraps

Whack- A- Coug Wraps
by: Jenny Stanger- Univeristy of Utah Utes Cookbook

Interestingly, these are the wraps that I would often buy in BYU's CougarEat. Delicious and fairly healthy!

• 1 (8 oz) pkg cream cheese
• 6 (10") whole wheat flour tortillas
• 1 lb. sliced smoked turkey
• 1 (11 oz) can mandarin oranges drained
• ½ cup shredded carrots
• 1 red bell pepper thinly sliced
• 2 cups fresh baby spinach
• 1 cup cashew pieces

Spread equal amounts of cream cheese ocer each tortilla. top with turkey slices, mandarin oranges, carrots, bell pepper, spinach and cashews. tisghtly roll up each tortilla, wrap securely in plastic wrap and refrigerate for 30 minutes of more.

about 10 minutes before serving, slice each wrap into 6 pieces. secure each piece with a toothpick if desired. lay cut side down on a large platter and serve.

BYU Brownies

BYU Famous Mint Brownies
by: Jenny Stanger- Brigham Young University Cougars Cookbook

• 1 (20 oz) box brownie mix
• 1 cup chopped walnuts
• 12 oz chocolate frosting
• mint frosting
• 5 tbsp butter, softened
• dash of salt
• 1 tbsp light corn syrup
• 2 1/3 cups powdered sugar
• ½ tsp mint extract
• blue food coloring
• 3 tbsp milk

Preheat the oven to 350 degrees.

In a large bowl, prepare the brownie mix according to package directions, once the mix is combined thoroughly, add the walnuts and then spread batter in a 9 x 13 pan. Bake according to package directions.

To make the mint frosting combine the butter, salt, corn syrup and powdered sugar. beat until smooth and creamy. Sdd the mint extract and food coloring. mix in and then add the milk gradually until the frosting is a little more runny than cake frosting.

Spread the mint frosting over the cooled brownies and then place in the freezer for a short time to stiffen. Take brownies out of the freezer and carefully add a layer of chocolate frosting over top.

Copycat Taco Bell Mexican Pizza

Living (in Europe) away from fast food has turned the appeal on Taco Bell way down, but I will never tire of Mexican food! We must make ours from scratch.

1/2 pound ground beef
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon dried minced onion
1/4 teaspoon smoked paprika
1 1/2 teaspoon chili powder
2 tablespoons water
8 (6-inch) flour tortillas
1 cup Crisco vegetable shortening
1 (16 oz) can refried beans
2/3 cup mild salsa
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup diced tomato
1/4 cup chopped green onions
1/4 cup sliced black olives

Brown the ground beef over medium heat, then drain the excess fat from the pan. Add salt, onions, paprika, black pepper, chili powder and water, then let the mixture simmer over medium heat for 8-10 minutes. Stir frequently. Heat the Crisco shortening in a heavy skillet over medium-high heat. If the oil is smoking, it is too hot. Fry each tortilla for about 45 seconds per side, or until golden brown and let drain on paper towels. Heat up the refried beans in a small saucepan. Preheat oven to 400 degrees F.
To assemble the pizza, spread about 1/3 cup refried beans on face of one tortilla. Next spread 1/4 of meat, then another tortilla. Coat the tortillas with two tablespoons of salsa, then split up the tomatoes and stack them on top. Next divide up the cheese, onions and olives, stacking in that order. Place pizzas in the oven for about 10 minutes or until cheese on top is melted.

Bread Crumb Substitute

While looking for the herbs to season my bread (making bread crumbs from scratch), I came upon this post. Interesting idea, to use pureed almonds or shredded coconut instead of bread. Coconut on chicken sounds delish! The seasoning tip:

I recently made "Country Fried Steak" using raw almond flour I blended in my cuisinart. I added some salt, pepper, paprika, garlic powder, onion powder, and a little bit of cayenne. They were awesome!!!

Make sure you use ample eggs to coat your meat to help the almond flour to stick well.

Not Delicious!

This plant:

Daikon

deserves no place on this blog.

Simply awful!

Apparently, daikon is similar to a radish in nutritional value (and taste!), though daikon tops it in nutritional value.

It is apparently a source of vitamin C, potassium, magnesium, folate, sulphur, iron and iodine.

I hope they're worth something, because the babies and I gagged on the bitter taste, which lingered for some time.

How to diminish bitter/sour/spicy taste in food?

Mix one ingredient of each together, and they surprisingly balance each other out.

I pureed zucchini, radish, and yellow plum (each small sized), resulting in a sharp, but refreshing taste. Like eating something that doesn't really taste great, but it is so unique that it keeps you coming back for another bite. The flavors might be considered a "palate cleanser"?

The babies were OK with it, then during the second introduction took to it very well.

Grilled Peaches with Prosciutto Recipe

Living in Europe for over two years, and this week I decided it was time to buy Prosciutto.

Second time only!

Heaven.

Grilling peaches deepens their natural sweetness, and when they're paired with prosciutto, it's an unbeatable flavor trifecta: sweet, smoky, salty. That said, grilled peaches also pair well with vanilla ice cream.

Read more at Wholeliving.com: Grilled Peaches with Prosciutto Recipe

Serves 10

• 5 medium peaches, ripe but firm, halved, pits removed
• Extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1/4 cup small basil leaves
• 4 ounces thinly sliced prosciutto

Directions

1. Preheat grill to medium-high. Brush grill and peaches with oil. Season peaches to taste with salt and pepper. Grill, turning occasionally until charred and softened, 4 to 6 minutes. Transfer to a platter. Sprinkle with basil, grind pepper over top, and drizzle with oil. Serve with prosciutto on the side.

Dinner

I recycled the zucchini/parsley puree from yesterday, adding it to spinach tortelloni and spaghetti sauce. I'd made the sauce last week, and it wasn't my favorite at first: it needed a week to sit and let the flavors deepen together. I finally liked it this week, though I am still on the hunt for the perfect sauce recipe.

In any case, my husband argued that the blend of the vegetable puree, the spinach from the tortelloni and the meat sauce were an excellent combination. The zucchini had a bitter sting for an aftertaste, though he felt the blend was a smashing hit, bettered only by cheese, adding saltiness to tame the bitterness.

The recipe is a natural combination of flavors, yet the textures are interesting and new. I mustn't forget the power of fresh herbs to take a dish from good to memorable. I'm making peace with parsley with every new dish it enlivens!

Stovetop Smokin'!

How to smoke in your wok on the stovetop.

Video demo here.

Lunch

steamed/pureed zucchini (1.75 medium) + garlic powder + onion powder + fresh parsley (4 bunches) + 15 g Gouda chunks (medium sharp)

big hit with both! the cheese added salty flavor

diced/steamed kohlrabi

not a big hit with Mister Bug today. konked out after abt 15 pieces. Lady Bug into it though

steamed [frozen] spinach (2 baby portions) + milk (1 cup) + mushroom soup mix (1/2 package)

big hit with both! of course!

halfed grapes

first time! Mister Bug back into spitting out skins. argh. both like it though.

blueberries

pure delight.

[cool] peppermint tea (1 small leaf) in 125 mL -- small cup

love it.

milk (bio) -- sippy cup

not into it at all.

The Quest

Challenge: to vary their diet so they never get used to any one thing -- and thus never reject my new creations!

Louisiana Chicken Pasta

(a la Cheesecake Factory)
Servings: 6

Chicken:
4 tablespoons vegetable oil
6 skinless boneless chicken breast halves
3/4 cup bread crumbs
1/4 cup grated parmesan cheese
1 cup milk
2 tablespoons flour

Cajun Sauce:
1 tablespoon butter
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
3/4 small red onion, chopped
3 whole garlic cloves, minced
1 teaspoon crushed red pepper
1 1/4 pints whipping cream
1 cup low-salt chicken broth
4 tablespoons fresh basil, thinly sliced
1 cup grated parmesan cheese
1 package bow-tie pasta
1 cup mushrooms, sliced
salt and pepper

Melt butter in heavy large skillet over medium-high heat. Add yellow and red bell peppers, mushrooms, and onion to same skillet and saute until crisp-tender, about 4 minutes.

Add minced garlic and crushed red pepper to skillet and saute 2 or 3 minutes.

Add whipping cream and chicken stock. Simmer until sauce re-heats and thickens slightly, about 5 minutes.

Add basil and 1 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper. Reduce heat to low, simmer. Sauce will reduce and thicken.

Cook chicken:
Wash and drain chicken breasts. Pound until very thin, as thin or thinner then 1/4-inch thick (the thinner the chicken breasts the better).

Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping.

Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.

Place in fry pan that the oil has been heated and fry at medium high temperature until golden, crisp, and cooked through. Add more oil as needed. Remove and drain chicken. Keep warm.

Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat.

Place pasta with sauce on plate, and top with chicken breast. Serve, passing additional Parmesan separately.

Louisiana Chicken Pasta

(a la Cheesecake Factory)
Servings: 6

Chicken:
4 tablespoons vegetable oil
6 skinless boneless chicken breast halves
3/4 cup bread crumbs
1/4 cup grated parmesan cheese
1 cup milk
2 tablespoons flour

Cajun Sauce:
1 tablespoon butter
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
3/4 small red onion, chopped
3 whole garlic cloves, minced
1 teaspoon crushed red pepper
1 1/4 pints whipping cream
1 cup low-salt chicken broth
4 tablespoons fresh basil, thinly sliced
1 cup grated parmesan cheese
1 package bow-tie pasta
1 cup mushrooms, sliced
salt and peper

Melt butter in heavy large skillet over medium-high heat. Add yellow and red bell peppers, mushrooms, and onion to same skillet and sauté until crisp-tender, about 4 minutes.

Add minced garlic and crushed red pepper to skillet and sauté 2 or 3 minutes.

Add whipping cream and chicken stock. Simmer until sauce re-heats and thickens slightly, about 5 minutes.

Add basil and 1 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper. Reduce heat to low, simmer. Sauce will reduce and thicken.

Cook chicken:
Wash and drain chicken breasts. Pound until very thin, as thin or thinner then 1/4-inch thick (the thinner the chicken breasts the better).

Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping.

Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.

Place in fry pan that the oil has been heated and fry at medium high temperature until golden, crisp, and cooked through. Add more oil as needed. Remove and drain chicken. Keep warm.

Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat.

Place pasta with sauce on plate, and top with chicken breast. Serve, passing additional Parmesan separately.

Milk Product Relationships

In Europe, the dairy world is much more expansive than the USA dairy world, as regulated by the FDA.

I've never found anyone who could tell me the differences between heavy/whipping/table cream/half and half, or where Germany's quark fits in (it's not found in the USA), or if crème fraiche differs from cream cheese, or how where cheese curds, cottage cheese, marscapone and buttermilk fit in the big picture...

Enter: this chart. Incredible! So glad to have it all laid out clearly.

Disclaimer: I've only made Jello once in my life. But I believe every culinary artist should know how to make a Jello creation. Just because.

It was discontinued in 2002, but the 3-layered-parfait always was a bit of a scientific wonder (creepy, even?) to me. Here's the homemade version Jello 1-2-3 recipe.

Jello 1 2 3

aka

JELL-O Magic Mousse

Three layers are made as the jello cools in the refrigerator.

prep time

10 min

total time

8 hr 10 min

makes 6 servings

Ingredients:
3 cups boiling water

1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin

1 tub (16 oz.) COOL WHIP Whipped Topping, thawed

Directions:
ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Whisk in COOL WHIP until well blended. (Mixture will be thin.)

POUR into 10 glasses or dessert dishes, 1-1/2-qt. bowl or 6-cup mold sprayed with cooking spray.

REFRIGERATE 8 hours or until firm. If using mold, unmold dessert onto serving plate just before serving.

Kraft Kitchens Tips

Shortcut

Is the COOL WHIP still frozen? No need to worry. Just follow the recipe as directed, using the still-frozen COOL WHIP. Just be sure to stir the gelatin mixture until the COOL WHIP is completely melted as directed before pouring into the glasses, dessert dishes, bowl or mold.

How to Halve Recipe

This recipe can easily be halved to make 5 servings. Prepare as directed, using 1-1/2 cups boiling water, 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin and 1 tub (8 oz.) COOL WHIP Whipped Topping. Pour into 5 glasses or dessert dishes, 1-qt. bowl or 3- to 4-cup mold sprayed with cooking spray.

Taken from this Kraft site:
Jello 1-2-3 QA answered:

Delightful Vanilla!

I grew up adding vanilla to everything. In fact, on and off through my young years, I tried to taste the liquid of the glass bottle: lulled by the intoxicating "siren smell," each time I renewed hope it would taste as sweet as it smelled.

Back then, we exclusively used Mexican vanilla in my mother's kitchen. Once you've had that, I think you never go back to "imitation vanilla" or "vanilla flavored" extracts.

I moved to Germany, where only a powdered "Vanilla Sugar" option is readily available, and that simply didn't work for me. Totally diluted in flavor, it is tasteless next to the Mexican variety.

Then my mom gave me a bottle of Azteca Vanilla after a Mexican cruise. Wow! According to the online reviews I'm reading, this brand is arguably one of the best -- and safest -- Mexican vanillas (doesn't contain coumarin).

Further, it is a clear vanilla (as opposed to a dark opaque color), so you can use it in white cakes or frosting without adding color. It is so strong in flavor that I dilute it with water, in most recipes. Therefore, 28 months later, my 250 ml bottle is still 2/3 full, after much baking.

Only caveat: good luck finding it online! Otherwise, pick it up on your next Mexican vacation.

All I can say further is that every dessert I've made in the last two years has been met with requests for my recipes. And I'm not even that great of a baker. It is that good, peeps.

I'm just not sure how to break it to people that it's the Mexican vanilla -- which definitely they can't find anywhere near here -- and not my baking that should take any credit....

Oriental Pasta Salad

(recipe from my sister-in-law's sister)

2 cups chicken (cooked and chopped)
1 1/2 bags baby spinach
3 cans mandarin oranges
1/2 cup chopped parsley
1/3 cup sunflower seeds
1 6 oz. bag craisins
2 cans water chestnuts
1 bunch green onions
6 oz. honey roasted peanuts
16 oz. bowtie pasta (cooked and well drained)

Mix Together:
1 cup oil
2/3 cup vinegar
2/3 cup teriyaki sauce
6 T. sugar
1 t. salt

Add pasta to dressing and let set overnight. (Can be shortened if time necessitates.)

Add the rest of the ingredients before serving.

She adds:
I don't go by the amounts above. I use the 16 oz. of pasta, but just eyeball the rest. If you don't like peanuts, or sunflower seeds, or whatever, eliminate them. The dressing is what makes this salad soooo good.