Sunday, April 25, 2010

Hot Fudge Sauce

This is a recipe that I have been sitting on for a while. I got it from a friend's mom and decided it would be one of my "secret" recipes. I have since decided that the few faithful followers I have should be rewarded and thanked. I cannot lie to you this hot fudge is some of the best you will ever consume. It may take a time or two to get the hang of it but hang in there it's worth it!

2 C sugar
4 heaping Tbs cocoa powder (easiest to use a soup spoon)
1 1/3 C evaporated milk
1 stick margarine (I have used real butter and it still turns out)
1/2 jar marshmallow fluff
splash of vanilla

Measure sugar into a soup pot. Sift cocoa into the sugar. Stir to combine the sugar and cocoa. Add milk and turn on heat. Bring to a full rolling boil and turn the heat down a notch, you may have to turn it down more you just want to maintain the boil for 5-6 minutes. Stir constantly. remove from heat and add the butter and the fluff and splash of vanilla extract, stir to combine well.  Let cool well before serving with ice cream

*The longer you let it boil the more candy-like the fudge will be. When reheating the fudge make sure you keep an eye on it. It has the tendency to boil over the container and make a mess in the microwave. Store any unused fudge in the fridge.


Tuesday, April 13, 2010

Mega Breakfeast

I got the idea for this from Rachael Ray (of course). She does a Farmers' market breakfast thing and I didn't follow her recipe exactly but it was still stinkin' good. It's a lot like the breakfast skillets at Village Inn.

1/2 lb sausage
2 potatoes diced small
1/2 red or green pepper diced
1/2 onion diced
3 eggs whole
2 egg whites
Cheddar cheese

Pan fry the potatoes in some vegetable or olive oil over medium heat turn every couple of minutes to brown evenly. Be patient with the potatoes it's the key to crisp on the outside and soft on the inside. While potatoes cook start to brown the sausage add onions and peppers. When no more pink remains and the onions and peppers are soft remove from pan and drain. Scramble eggs in the same pan the sausage was cooking in, add salt and pepper to taste.
To assemble: first put half the potatoes on a plate and then the sausage. Sprinkle with cheese and top with eggs and a little more cheese.

Monday, April 5, 2010

Pani Popo

This is a recipe from the Polynesian islands. It's known to us mainlanders as coconut bread. I for one am a HUGE fan! I can't ever get enough coconut! This is great with Kalua Pork or grilled chicken.

2 c warm water
1 1/2 T yeast
1/2 T salt
1/4 c sugar
6 T butter
2 eggs
1/2 c powdered milk
6-7 c flour

Mix together water, sugar, salt, powdered milk, eggs, and butter, add flour slowly. Knead dough for 8 minutes (this is much easier with a Bosch). Turn into a greased bowl and let rise for 30 minutes or until doubled.

While dough rises make coconut milk syrup.

1 can coconut milk
2-3 c water
3/4- 1 1/2 c sugar
5 T cornstarch

Mix all ingredients well in a sauce pan and cook on low to medium heat until thickened. Place in fridge to cool.

Form dough into rolls. When they have doubled again pour syrup over the rolls and bake at 375 for 20-25 mins.