Super easy, yummy, no fail recipe that is great for your little chef!
Use a nice deep stoneware pan or I like to use my stoneware batter bowl.
Ingredients:
1 c Flour
1 c Sugar
1/4 tsp. salt
1 1/2 tsp. baking powder
3/4 c milk
1/2 tsp. cinnamon (optional)
1 can fruit pie filling (any flavor)
1 stick of butter
Preheat oven 350 degrees. Melt 1 stick of butter in your pan or batter bowl in the oven.
Mix all ingredients of the batter, pour over melted butter. DO NOT STIR. Pour in filling.
DO NOT STIR. Sprinkle cinnamon on top.
Bake for 1 hour or until brown on top.
Thursday, September 30, 2010
Drumstick Dessert
This recipe will make enough to fill a 9x13 in baking dish. Also great frozen!!
1st layer:
2 c vanilla wafers
3/4 c ice cream nut topping
1/2 c melted butter
Mix together and press into 9x13 pan. Bake 8-10 minutes @ 300 degrees.
2nd layer:
8oz softened cream cheese
1/2 c peanut butter
1 c powdered sugar
2 c cool whip
Mix together and spread on 1st layer.
3rd layer:
2 small boxes instant chocolate pudding
3 c milk
Mix and spread on layer 2.
Refridgerate for 30 mins.
4th layer:
Top with remaining 2 c cool whip.
Sprinkle w/ 1/2c Ice cream nut topping and Heath Pieces.
1st layer:
2 c vanilla wafers
3/4 c ice cream nut topping
1/2 c melted butter
Mix together and press into 9x13 pan. Bake 8-10 minutes @ 300 degrees.
2nd layer:
8oz softened cream cheese
1/2 c peanut butter
1 c powdered sugar
2 c cool whip
Mix together and spread on 1st layer.
3rd layer:
2 small boxes instant chocolate pudding
3 c milk
Mix and spread on layer 2.
Refridgerate for 30 mins.
4th layer:
Top with remaining 2 c cool whip.
Sprinkle w/ 1/2c Ice cream nut topping and Heath Pieces.
Monday, April 19, 2010
Rangoon Class on Tuesday May 4th OPENINGS
Attention all Rangoon LOVER'S..
Seats are still available for our May 4th, 2010 Rangoon Cooking class.
Class starts @ 5:30pm Learn how to make the classic crab rangoon to enjoy at home whenever you're craving it. Other savory and special sweet rangoons are on the menu.
Class fee is $25.00, register online @ www.kookaburrasclosetgourmet.com or call (608)325-5805.
Seats are still available for our May 4th, 2010 Rangoon Cooking class.
Class starts @ 5:30pm Learn how to make the classic crab rangoon to enjoy at home whenever you're craving it. Other savory and special sweet rangoons are on the menu.
Class fee is $25.00, register online @ www.kookaburrasclosetgourmet.com or call (608)325-5805.
Wednesday, April 14, 2010
Well-Packed Pitas
A satisfying meal in a pocket for lunch or picnics.
Serves: 2
Ingredients
2 (6–inch) pita breads
1+1/2 tablespoons Stonewall Kitchen Maine Maple Champagne Mustard
1+1/2 tablespoons mayonnaise
2 lettuce leaves, washed and patted dry
3 ounces thinly sliced chicken, turkey breast or ham
3 ounces thinly sliced Swiss cheese
1 tablespoon julienned sun–dried tomatoes
4 very thin slices onion
1 ripe avocado, peeled and thinly sliced, optional
alfalfa sprouts, optional
2 (6–inch) pita breads
1+1/2 tablespoons Stonewall Kitchen Maine Maple Champagne Mustard
1+1/2 tablespoons mayonnaise
2 lettuce leaves, washed and patted dry
3 ounces thinly sliced chicken, turkey breast or ham
3 ounces thinly sliced Swiss cheese
1 tablespoon julienned sun–dried tomatoes
4 very thin slices onion
1 ripe avocado, peeled and thinly sliced, optional
alfalfa sprouts, optional
Directions
Slice off a narrow wedge from one edge of each pita and carefully open.
Combine Maine Maple Champagne Mustard with mayonnaise in a small bowl, liberally brush onto insides of pita pockets.
Add lettuce, chicken, cheese, sun–dried tomato and onion.
Add avocado and alfalfa sprouts, if desired, and serve.
Monday, April 5, 2010
Morel Mushroom Breading
Ingredients:
One extra large egg, beaten.
One part each -Ritz crackers (crushed fine) and parmesan cheese.
Add fresh black pepper to taste.
Approximately 8 to 10, 2-3 inch morels (halved)
Unsalted Real Butter
Preparation:
Melt butter medium to high heat. Halve and wash the morels in cold water, use NO salt. Bathe them in the beaten egg, turning and making sure every nook and cranny is coated with egg. Sprinkle lightly with black pepper (optional-mix the black pepper with the dredge mixture). Dredge through the cheese and cracker mixture until coated well. Drop coated morels into the hot skillet with real unsalted butter, turn once and until golden brown.
Serve hot.
One extra large egg, beaten.
One part each -Ritz crackers (crushed fine) and parmesan cheese.
Add fresh black pepper to taste.
Approximately 8 to 10, 2-3 inch morels (halved)
Unsalted Real Butter
Preparation:
Melt butter medium to high heat. Halve and wash the morels in cold water, use NO salt. Bathe them in the beaten egg, turning and making sure every nook and cranny is coated with egg. Sprinkle lightly with black pepper (optional-mix the black pepper with the dredge mixture). Dredge through the cheese and cracker mixture until coated well. Drop coated morels into the hot skillet with real unsalted butter, turn once and until golden brown.
Serve hot.
Friday, March 26, 2010
Kookaburra's FRITO PIE !!
I don't have a picture for this one, but this recipe is as simple as rice krispie treats and just as addictive!!
My kids love making it and of course eating it.
1 cup Karo Syrup
1 cup granulated sugar
1 cup peanut butter
1 16 0z bag of FRITO corn chips
Directions
1. Pour 1/2 of the bag of chips in a 91/2 x 11 cake pan or plastic tupperware container.
2. In a sauce pan add syrup and sugar and dissolve over medium heat. Pull off heat and add peanut butter and stir until peanut butter is well incorporated.
3. Pour 1/2 warm peanut butter mix over chips. Layer the rest of the bag of chips next and pour remaining peanut butter over top.
Let it cool before serving.
My kids love it with a layer of chocolate chips, add nuts, m&m's.. GO CRAZY!! It's salty sweet goodness, similar to the taste of a Payday candy bar!! Awesome with a little ice cream and a good chick flick too!!
My kids love making it and of course eating it.
1 cup Karo Syrup
1 cup granulated sugar
1 cup peanut butter
1 16 0z bag of FRITO corn chips
Directions
1. Pour 1/2 of the bag of chips in a 91/2 x 11 cake pan or plastic tupperware container.
2. In a sauce pan add syrup and sugar and dissolve over medium heat. Pull off heat and add peanut butter and stir until peanut butter is well incorporated.
3. Pour 1/2 warm peanut butter mix over chips. Layer the rest of the bag of chips next and pour remaining peanut butter over top.
Let it cool before serving.
My kids love it with a layer of chocolate chips, add nuts, m&m's.. GO CRAZY!! It's salty sweet goodness, similar to the taste of a Payday candy bar!! Awesome with a little ice cream and a good chick flick too!!
Monday, March 22, 2010
Kookaburra's FAVE Chocolate Fondue Recipe
5 ounces of chocolate, chopped.
1 cup of cocoa powder, sifted.
1 1/2 cups of granulated sugar.
1 1/4 cups of water.3/4 of cup heavy cream, plus.
1/4 of cup corn syrup.
1 tablespoon of heavy cream.
Dip your choice of cake, rice krispie treats, bananas, oranges, strawberries, pound cake, bugles, pretzels, bacon, cut into bite-sized pieces.
Great served with a Strawberry wine.
Instructions for Chocolate Fondue:
Sift the cocoa into a mixing bowl and then set aside.Put the water, sugar and corn syrup in a pot and bring to boil.Simmer for about 15 minutes, until the sugar solution has reduced by about 30%.Pour the cocoa powder into the solution and blend with a whisk until smooth.Return the chocolate mixture to the stove and continue cooking over a medium heat.Add the heavy cream; bring to boil and allow to simmer for about 5 minutes.Remove from the heat and stir in the chopped chocolate.Pour into a fondue pot and keep warm.
1 cup of cocoa powder, sifted.
1 1/2 cups of granulated sugar.
1 1/4 cups of water.3/4 of cup heavy cream, plus.
1/4 of cup corn syrup.
1 tablespoon of heavy cream.
Dip your choice of cake, rice krispie treats, bananas, oranges, strawberries, pound cake, bugles, pretzels, bacon, cut into bite-sized pieces.
Great served with a Strawberry wine.
Instructions for Chocolate Fondue:
Sift the cocoa into a mixing bowl and then set aside.Put the water, sugar and corn syrup in a pot and bring to boil.Simmer for about 15 minutes, until the sugar solution has reduced by about 30%.Pour the cocoa powder into the solution and blend with a whisk until smooth.Return the chocolate mixture to the stove and continue cooking over a medium heat.Add the heavy cream; bring to boil and allow to simmer for about 5 minutes.Remove from the heat and stir in the chopped chocolate.Pour into a fondue pot and keep warm.
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