Thursday, September 27, 2012

Egg In A Basket


I've always taken for granted how easy this is to make.  Until the other day I found several sites listing it as a recipe and showing how to make it.  I suppose there are people out there that have never heard of this but it's just one of those things I grew up on and have enjoyed all my life. Around my house we call it Egg in a Basket.  I've also heard of it called Egg in a Hole. Which actually makes more sense.  But mine is more girly so I'm sticking with it ;)



Egg In A Basket


Ingredients:

  • bread
  • eggs
  • biscuit cutter or something to make the hole in the bread
  • olive oil



Directions:

  • Take a biscuit cutter and make a whole in the bread
  • Put it in an oiled heated pan. Wait about 60 seconds and crack and put egg in the hole of the bread.  If the white start to spill under the bread just wait a few seconds then mash the egg white back against the bread.  
  • Cook until the white starts to look firm them turn it over onto the other side and cook it about 3 minutes.

That's it! Enjoy your meal!







Monday, September 24, 2012

Chicken Pot Pie

This pot pie filled up the house with such an aroma we were all going yummmm just smelling it while it cooked!  I used 1 store bought pie crust (I know I know, someday I'll learn how to make my own), and one roll out pie crust for the top.  It turned out beyond my expectations and I'll be making this again.  I don't think I'll ever buy a frozen mini chicken pot pie again!  This was easy, and tasted way better =)






Chicken Pot Pie

Servings: 4-5, 
This recipe makes 2 pies.

Ingredients:


  • 2 store-bought pie crust (9-inch deep dish)*if it's frozen have it thawing on the counter while you prep.
  • 1 box roll out pie crusts (either Pillsbury or generic work equally well)
  • 2 cups water
  • 8 ounces boneless skinless chicken breast, cut into 1/2-inch pieces
  • 3 carrots, peeled and cubed
  • 1 medium onion, chopped
  • 2 Tbsp. chicken bouillon granules
  • 1/4 tsp. black pepper
  • 1/4 cup butter
  • 4 Tbsp. cornstarch
  • 1 Tbsp. flour
  • 1 can (12 ounce) evaporated milk
  • 1 can (15 ounce) sweet peas
  • 1 egg
  • 1 Tbsp. water


Instructions:

Begin Preheating oven to 400F Degrees. 


  • In 4-quart sauce pan combine water, chicken, carrots, celery and onion.
  • Bring to a boil. Reduce to a simmer and cook 10 minutes, stirring occasionally. 
  • Add chicken bouillon, pepper, peas, and butter. 
  • Dissolve cornstarch and flour into evaporated milk and stir into chicken mixture. 
  • Simmer 3 minutes, stirring frequently until thickened. Set aside.
  • Pour filling into the two pie crusts.  Roll out the two 9-inch pie (roll out crusts) for the top crust.  
  • Cut slits in the top for steam to escape, (I used a pie crust cutter to make holes in the top for steam to escape, but cutting slits in the top work great too). Next, place over top crust, trim off the excess, and shape it with your fingers. 
  • Whisk egg with water, and brush top crust with egg wash. 
  • Bake in a 400 degree oven for 35-40 minutes, or until the crust is golden brown and filling is bubbling. If top crust is browning too quickly, cover loosely with aluminium foil. 


Let stand 15-20 minutes before serving.  This is not to say you cannot eat it right out of the oven.  But, keep in mind that right out of the oven that pot pie mixture will be like napalm in your mouth. ;)

Source: Recipe adapted from a recipe found on:  The Comfort Of Cooking

Sunday, September 23, 2012

Hoosier Sugar Cream Pie


Me oh my, I love this pie.  I'd never tried one before. Now that I think of it, I haven't tried a lot of pies out there.  Maybe that's why my sister found this recipe and suggested we try it.  I'm glad we did!  The top forms this nice crust and it is so smooth and creamy.  Perfect perfect perfect!



Hoosier Sugar Cream Pie

Servings: 8
Prep Time: 20 min
Total Time: 1 hour and 15 min

Ingredients:


  • 1/3 cup flour
  • 1 1/2 cups sugar
  • 1/2 tsp salt
  • 2 cups heavy cream
  • 2 tsp vanilla extract
  • 1 Tbsp butter
  • 1 (9-inch) unbaked deep dish pie shell


Directions:


  • Preheat oven to 450°F. In large bowl, beat the flour, sugar, salt, heavy cream, vanilla extract, and butter.
  • Pour into the pie shell. Bake for 10 minutes at 450°F. Reduce the oven heat to 325°F and bake for about 60 minutes, or until a knife inserted in the center comes out clean.



Source: Dash Recipes

Orange Glazed Cinnamon Rolls

Oh.My.Goodness!  If I'd known these were going to turn out so well, I would have drug myself out of bed earlier this morning to make them sooner!  But, no, when that alarm went off at 7:30 this morning I groaned, threw the blanket over my head and said not a chance.  That lasted about five minutes, before my sister, whom I'd promised to make the cinnamon rolls for, came into the room.  Yeah, I'm a sweetie.;)  But not half as sweet as these turned out.  You'll be licking your lips...and fingers.





In fact, there's one cinnamon roll left.  We've been in deep discussion all day about how we're going to divide it up so no one gets left out.  Well, we'll just see if anyone forgets about it long enough for me to get to it first >;)


Update: Nope, they remembered!  Next time I'm making a double batch!






Orange Glazed Cinnamon Rolls




Ingredients:


  • 3/4 cup milk
  • 1/4 cup margarine, softened
  • 3 1/4 cups all-purpose flour
  • 1 package instant yeast
  • 1/4 cup white sugar
  • 1/2 tsp. salt
  • 1/4 cup water
  • 1 egg
  • 1 cup brown sugar, packed
  • 1 Tbsp ground cinnamon
  • 1/2 cup margarine, softened
  • 1 cup Powdered sugar
  • 1 tsp orange extract




Directions for Cinnamon Rolls:


  • Heat the milk in a small saucepan until it bubbles, then remove from heat.  Mix in 1/2 cup margarine, stir until melted.  Let cool until lukewarm.
  • In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar, and salt, mix well.  Add water, egg, and then the milk mixture, beat well.  Ad the remaining flour, 1/2 cup at a time, stirring well after each addition.  when the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
  • Cover the dough with a damp cloth and let rest for 10 minutes.  Meanwhile in a small bowl, mix together brown sugar, cinnamon, and 1/4 cup margarine.
  • Roll out dough into a 12x9 inch rectangle.  spread dough with margarine/sugar mixture. Roll up dough and pinch seam to seal.  Cut into 8 equal sized rolls and place cut side up in a lightly greased cooking dish.  Cover and let rise until doubled in a warm area, about 30 minutes.  Preheated oven to 375F.
  • Bake in the preheated oven for 25 minutes, or until browned. 



Directions for Icing:


  • Take a small bowl and put about a cup of powdered sugar in it.  Then add water 1 tsp at a time until it reaches the desired thickness. It can go from thick to thin quickly, so stir carefully.
Lastly, add about 1 tsp of orange extract.  Take a taste test of the icing.  If it's not orange tasting enough, add more extract.








Adapted from a recipe found on Allrecipes.com

LinkWithin

Related Posts Plugin for WordPress, Blogger...