Country Comfy Corner: 2012

Saturday, October 13, 2012

Made this Red Velvet Cheesecake yesterday to serve to some guest this evening as part of our gourmet meal. Looking forward to tasting it; first time making this recipe. I can't believe how red it is.

Wednesday, September 19, 2012

Saturday, August 4, 2012

What's baking in my kitchen.... Biscuits.

Making these biscuits for my Strawberry Shortcakes for this evenings BBQ. This recipe includes heavy whipping cream(lots of it), butter and grated orange peel. The slice strawberries include some orange juice and sugar. All of this will be topped of with some home made whipping cream. Looking forward to serving it to my guests this evening.

Saturday, July 28, 2012

What's baking in the kitchen....

Putting together some Chocolate and Vanilla Creme Brulee this morning for a dinner party this evening. Looking forward to torching the tops of them with sugar and of course to taste them.... Got this recipe from Taste of Home and I've attached it.

Ingredients

4 cups heavy whipping cream
9 egg yolks
1 cup sugar, divided
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips

Directions

In a large saucepan, heat cream until bubbles form around sides of pan. In a small bowl, whisk egg yolks and 3/4 cup sugar. Remove cream from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in vanilla. Set aside.
In a microwave, melt chocolate chips; stir until smooth. Slowly whisk in 2 cups of cream mixture until smooth. Transfer to eight ungreased 6-oz. ramekins or custard cups.
Slowly pour remaining cream mixture over the back of a small spoon into the ramekins, forming layers. Place ramekins in a baking pan; add 1 in. of boiling water to pan.
Bake, uncovered, at 325° for 35-40 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
If using a creme brulee torch, sprinkle custards with remaining sugar; heat until caramelized. Serve immediately.
If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat for 4-7 minutes or until caramelized. Refrigerate for 1-2 hours or until chilled. Yield: 8 servings.

Originally published as Chocolate and Vanilla Creme Brulee in Taste of Home Cooking School Collection Spring 2009, p73

The Mystery Plant....

This cantaloupe was actually grown by accident in my garden. It must have come from discarded seeds in my compost pile from me cleaning out the insides of some cantaloupes. It was exciting to watch the plant grow and too see what it was to become..... I only noticed the actual cantaloupe a few weeks ago since it had grown into my tomatoes and made it's way up their stake. It wasn't very visible until I went to pluck a few tomatoes from the vine in that area and there it was.....