Pear Fritters September 30, 2008

2 – 3 pears peeled and cored and sliced into 1 inch pieces

1 tablespoon oil

1/2 – 3/4 cup sugar or more if needed

oil for frying

For Batter:

1 1/2 cups all purpose flour

2 tsp baking powder

a pinch of salt

2 eggs

1/2 to 1 cup milk as needed to make a smooth batter

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Sautee pear pieces in oil.  Add sugar and caramelize.  Set aside when done.  Caramel will dry and stick together so be sure to separate the pieces as well as possible.

Combine all dry ingredients for batter.

Beat egg in 1/4 cup of milk and add to dry ingredients.

Add remainder of milk until a smooth but thick batter is formed.

Heat oil in pot or deep fryer to around 350 degrees.

Coat caramelized pear pieces in batter and fry until golden brown.  They will float so they will have to be turned to brown both sides evenly.

Remove from oil and drain on paper towels.

Top with powdered sugar if desired, however, caramelizing the pears with sugar creates a sweet enough mix so as powdered sugar is not needed.

Take leftover batter and drizzle back and forth off of a fork into the hot oil to form funnel cakes.  Top with powdered sugar.

*A word of warning: In a deep fryer the batter wraps around the gaps in the basket and causes the batter to cook on both sides of the basket making removal impossible without destroying them*

Oatmeal Chocolate Chip cookies September 30, 2008

I took this recipe and modified it a little bit.  The result was fantastic, I baked 2 batches of cookies and they are all gone!   The recipe below includes my modifications.  I read somewhere that butter burns easily in cookies and that the shortening does better.  I have to agree that all the cookies I’ve used the shortening with come out perfect and not burnt.

• 1 cup butter flavored shortening
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs (I used one duck egg and one chicken egg)
• 2 teaspoons vanilla extract
• 2 tablespoons molasses (mmm)
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 cups quick-cooking oats
• 1 12 oz bag semisweet chocolate chips

DIRECTIONS

1. Preheat the oven to 335 degrees F
2. In a large bowl, cream together the butter flavored shortening, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla and molasses. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Chocolate Creme Brulee December 11, 2007

1 Pint Heavy Cream

1/4 Cup Sugar

2 Teaspoons Vanilla Extract

1 Splash Ameretto Licquor (optional)

1 Tablespoon unsweetened Cocoa Powder

1-2 Ounces extra dark chocolate (60-72%)

3 Egg Yolks

Heat cream in saucer over medium-high heat

Add vanilla, sugar and licqour and bring to a light simmer

Add cocoa power and chocolate and combine and mix well

Lightly whisk egg yolks in a bowl

Strain chocolate mixture and whisk into egg yolks

Pour into individual ramekins and place ramekins in a baking dish filled with enough water to go half way up the ramekins

Bake at 350 for 30-40 minutes

Remove and cool thoroughly and refrigerate for 2 hours

Remove from refrigerator and spread 1 tablespoon of sugar over the top of the creme brulee and apply a blowtorch until caramelized.