Brie and Pear Appetizer. Amazing!
http://www.purplechocolathome.com/2016/05/baked-brie-with-bruleed-pears-and.html
Baked Brie
with Bruleed Pears and Candied Pecans
6 Inches Wheel of Brie
1-2 T. brown sugar
2 ripe Bartlett Pears
¼ cup White sugar
½ cup water
1 Baguette, cut, and
toasted
Heat of 350
With a sharp knife, remove
the top of the Brie. Poke the Brie with a fork, and spread the brown sugar on
the top of the cheese. Place the cheese
in an ovenproof dish. Bake for 15 mins. The cheese should be soft and melted
While cheese is baking,
place the ½ cup white sugar in a frying pan with ¼ cup water. Bing it to boil
and add pecans stir constantly. The syrup will get thick and all of the sudden
the moisture will all boil out and it will turn sugary. Pull it off the heat,
and pour onto a piece of tinfoil. Break the clumps apart while they are hot.
When the cheese is melted,
remove from the oven and top with sliced pears that have been dipped into the ¼
cup white sugar. Use a kitchen torch to brulee the sugar on the pears. Top with
the pecans, and serve warm with toasted baguette.
You can also serve with
additional sugared pears
Mix 1 Tablespoon powdered
egg white with 2 tablespoon cool water. Whisk until smooth. Paint the egg white
on a clean, ripe pear. Sprinkle white sugar over the surface. Set aside until
the egg white dries.
Rachel's Yummy Bread
Bloomin' Cheddar Bacon Ranch Bread
Bloomin' Cheddar Bacon Ranch Bread
- 1 round unsliced loaf of sourdough bread
- 8-12 ounces cheddar cheese, thinly sliced
- 8 slices of bacon, cooked and crumbled (about 1 cup)
- 6 Tablespoons butter, melted
- 1 rounded Tablespoon Ranch dressing mix (unprepared)
- 2 Tablespoons sliced green onions
- (optional) prepared Ranch dressing for dipping
Method:
1) Preheat the oven to 350 degrees.
2) Using a serrated knife cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.
3) Place on a foil-lined baking sheet. Insert cheese slices between cuts. Sprinkle crumbled bacon in between the slits and on top.
4) Combine the melted butter and dry Ranch dressing mix. Drizzle over bread. Sprinkle with green onions.
5) Wrap in foil completely and place on a baking sheet. Bake at 350 degrees for 15 minutes.
6) Unwrap the bread and bake for an additional 5-10 minutes or until cheese is melted.
7) Tear pieces off and eat. Dip in prepared Ranch if desired.
2) Using a serrated knife cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.
3) Place on a foil-lined baking sheet. Insert cheese slices between cuts. Sprinkle crumbled bacon in between the slits and on top.
4) Combine the melted butter and dry Ranch dressing mix. Drizzle over bread. Sprinkle with green onions.
5) Wrap in foil completely and place on a baking sheet. Bake at 350 degrees for 15 minutes.
6) Unwrap the bread and bake for an additional 5-10 minutes or until cheese is melted.
7) Tear pieces off and eat. Dip in prepared Ranch if desired.
Chicken Cordon Bleu Lasagna
Tammy made the Lasagna
Tammy made the Lasagna
A simple and fast chicken Cordon Bleu in lasagna form. Creamy, delicious, and satisfying."
Ingredients
- 1 (8 ounce) package lasagna noodles
- 1/2 cup butter
- 1 (8 ounce) package cream cheese, softened
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1 1/2 cups shredded Swiss cheese
- 1 3/4 cups warm milk
- 2 1/2 cups cooked chicken, chopped
- 8 ounces deli ham, chopped
- 1/2 cup shredded Swiss cheese
- 1/2 cup bread crumbs
- 1 pinch Italian seasoning, or to taste
Directions
- Preheat oven to 400 degrees F (200 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
- Melt butter in a saucepan over medium heat; stir cream cheese into hot butter until it begins to melt, about 5 minutes. Season with salt, onion powder, and black pepper. Whisk warm milk gradually into cream cheese until smooth; stir in 1 1/2 cup Swiss cheese. Bring sauce to a simmer, stirring constantly, until cheese has melted and sauce has thickened, 5 to 10 minutes. Remove from heat.
- Spread 3/4 cup of cheese sauce into bottom of a 9x9-inch baking dish. Arrange 1/3 of the lasagna noodles over the sauce and spread half the cooked chicken and half the ham over the noodles. Pour 1 cup sauce over chicken and ham. Repeat layers starting with half the remaining lasagna noodles, remaining chicken, remaining ham, and 1 more cup of cheese sauce. Finish by layering remaining lasagna noodles, remaining sauce, 1/2 cup Swiss cheese, and bread crumbs; sprinkle top with Italian seasoning. Cover dish with aluminum foil.
- Bake in the preheated oven until casserole is bubbling, about 25 minutes. Remove foil and continue to bake until crumbs are browned, about 10 more minutes. Let casserole stand 5 to 10 minutes before serving.
Chocolate Oreo Cake
Yield: 3 layered, 9 inch cake
Ingredients:
Chocolate Cake
2 cups flour
2 cups sugar
3/4 cup Hershey’s Special Dark Cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
1 cup vegetable oil
1 1/2 tsp vanilla
1 cup boiling water
2 cups sugar
3/4 cup Hershey’s Special Dark Cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
1 cup vegetable oil
1 1/2 tsp vanilla
1 cup boiling water
Oreo Icing
1 1/2 cups butter
1 1/2 cups shortening
8-9 cups powdered sugar
3 cups Oreo crumbs (about 30 Oreos)
1 tsp vanilla extract
6-7 tbsp water
5 Oreos, chopped, optional
1 1/2 cups shortening
8-9 cups powdered sugar
3 cups Oreo crumbs (about 30 Oreos)
1 tsp vanilla extract
6-7 tbsp water
5 Oreos, chopped, optional
NOTE: You’ll need at least one full package of Oreos. If you plan
to decorate the outside of the cake with more Oreos and crumbs, as shown, you
might need a second package.
Directions:
1. Prepare three 9 inch
cake pans with parchment paper circles in the bottom, and grease the sides.
2. Add all dry ingredients to a large bowl and whisk together.
3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
4. Add vanilla to boiling water and add to mixture. Mix well.
5. Pour into three 9 inch cakes pans and bake at 300 degrees for about 25-28 minutes, or until a toothpick comes out with a few crumbs.
6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
7. Make icing while cakes cool. Beat together butter and shortening until smooth.
8. Slowly add 4 cups of powdered sugar and mix until smooth.
9. Add vanilla and Oreo crumbs and mix until smooth.
10. Add another 4-5 cups of powdered sugar and mix until smooth. Add water or milk until you get a smooth consistency.
11. Set aside about 3 1/2 cups of icing for the filling inside the cake and add chopped Oreos, if using.
12. Once cakes are cool, remove cake domes from top with a large serrated knife.
13. Place first layer of cake on cake plate. Spread 1/2 of the icing with the chopped Oreos on top in an even layer.
14. Add second layer of cake and add the rest of the icing with chopped Oreos on top in an even layer.
15. Add final layer of cake on top and ice the outside of the cake with remaining icing.
16. Finish cake off with chopped Oreos and crumbs, if desired.
2. Add all dry ingredients to a large bowl and whisk together.
3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
4. Add vanilla to boiling water and add to mixture. Mix well.
5. Pour into three 9 inch cakes pans and bake at 300 degrees for about 25-28 minutes, or until a toothpick comes out with a few crumbs.
6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
7. Make icing while cakes cool. Beat together butter and shortening until smooth.
8. Slowly add 4 cups of powdered sugar and mix until smooth.
9. Add vanilla and Oreo crumbs and mix until smooth.
10. Add another 4-5 cups of powdered sugar and mix until smooth. Add water or milk until you get a smooth consistency.
11. Set aside about 3 1/2 cups of icing for the filling inside the cake and add chopped Oreos, if using.
12. Once cakes are cool, remove cake domes from top with a large serrated knife.
13. Place first layer of cake on cake plate. Spread 1/2 of the icing with the chopped Oreos on top in an even layer.
14. Add second layer of cake and add the rest of the icing with chopped Oreos on top in an even layer.
15. Add final layer of cake on top and ice the outside of the cake with remaining icing.
16. Finish cake off with chopped Oreos and crumbs, if desired.
Cake made by Annette Harkness. So sad she was unable to make it to our luncheon.
I feel so blessed and really enjoy my friendship with my girl friends we call the Lunch Bunch.
We have traveled together, we take Institute together, we do summer swim parties all summer long together, we cry together. We cheer each other on.
