Raspberry Custard Kuchen

1 1/2 cups all-purpose flour, divided

1/2 teaspoon salt

1/2 cup cold butter or margarine

2 tablespoons whipping cream

1/2 cup sugar

3 cups fresh raspberries

TOPPING:

1 cup sugar

1 tablespoon all-purpose flour

2 eggs, beaten

1 cup whipping cream

1 teaspoon vanilla extract

In a bowl, combine 1 cup of the flour and the salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat into a greased 13-in. x 9-in. x 2-in. baking pan.

Combine the sugar and remaining flour; sprinkle over crust. Arrange raspberries over crust.

For topping, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries. Bake at 375 degrees F for 40-45 minutes or until lightly browned.

Serve warm or chilled. Store in refrigerator.           

Kind of gooey even though I baked it for an extra 10 minutes (1 hour total), but it is very tasty!  From allrecipes.com

    

Huevos Barbacoa

1 flour tortilla
Leftover Refried beans, warmed
Leftover Shredded Mexican-style Beef or Pork (I prefer Pork), heated
A few crumbled tortilla chips
2 eggs, fried
Taco Sauce
Shredded Mexican-Blend Cheese
Chopped Green Onions

Warm a small skillet over medium-high heat and cook the tortilla on both sides until it's got a nice golden color.  Place on a serving plate and top with refried beans, shredded meat, the crumbled chips, eggs, and a drizzle of taco sauce.  Garnish with cheese and green onions and enjoy! Delicious!

Refried Beans

1/2 lb sausage
1/4 cup water
1 tsp hot Mexican chile powder
1/2 tsp ground roasted cumin
1 Tbsp chopped fresh cilantro
1/2 lime, juiced
1 heaping tbsp diced pickled jalapenos
1 can Pinto beans, drained
1 can Ranch Style beans in sauce
Shredded Mexican cheese blend, to taste

In an iron skillet, cook the sausage in the water until finely crumbled and cooked through.  The water should be completely evaporated.  Add the chile powder, cumin, cilantro, lime juice and jalapenos.  Stir until well combined.  Stir in the beans and bring to a boil.  Reduce heat and cook over low, stirring often and mashing until the beans are of the consistency that you prefer. I like mine a little chunky!  Sprinkle with cheese and allow to melt a little before serving. 

Yummy!

Chef John's Flour Tortillas

Chef John's Flour Tortillas

1 3/4 cups all-purpose flour

3/4 teaspoon salt

1/4 teaspoon baking powder

1/4 cup vegetable shortening or lard

1/2 cup hot water

1/4 cup all-purpose flour for dusting

Whisk flour, salt, and baking powder together in a large bowl. Add vegetable shortening and work into flour mixture using a pastry cutter until it resembles coarse crumbs.               

Form a well in the middle of flour mixture and mix in hot water. Work flour and water mixture together with a fork and transfer to a cutting board.              

Knead until a smooth, soft dough is formed, about 3 minutes. Add more flour if dough is too sticky.               

Place more flour on cutting board, cover dough with bowl, and let rest for 15 minutes.             

Cut ball of dough into eight equal parts and cover until needed.

Roll out balls of dough either by hand or with a tortilla press.  I used a tortilla press.              

Heat a large skillet over medium-high heat. Place flattened tortilla in skillet and cook until it begins to bubble, about 1 minute. Flip tortilla over and cook for an additional minute. Flip again and cook for 1 more minute. Repeat with remaining dough.  

These were really good...almost as good as the ones I had in San Antonio last year!  I highly recommend the video demonstration on allrecipes.com that accompanies this recipe.              

Pepper Jack Eggs

1 tbsp butter
6 eggs
2-3 Tbsp half and half
Salt and Pepper to taste
Shredded Pepper Jack cheese
Taco Sauce or Salsa
Crispy Bacon or Cooked Sausage
2-3 flour tortillas, lightly grilled and sprinkled with finely shredded Mexican Blend Cheese
Thinly sliced green onions, if you want to be fancy

Melt the butter in a non-stick skillet over low-medium heat. Beat the eggs with the half and half, salt and pepper until very will mixed. You should not be able to see any egg white. Pour the eggs into the skillet and cook slowly, stirring frequently until the eggs are creamy looking and about half cooked. Sprinkle with the pepper jack cheese (I used about 1/4 cup of cheese) and continue stirring until the eggs are as done as you like them.

I spoon my eggs over the warm, cheesy tortilla, drizzle on some taco sauce and crumble a strip of bacon over it then roll it into a burrito. John likes his with the tortillas and meat on the side.

Banana Cupcakes with Honey-Cinnamon Buttercream

Cupcakes:
1 stick butter, softened
1/2 cup sugar
1/4 cup sour cream
1 1/2 tsp vanilla
2 large eggs
2 ripe bananas, peeled and mashed
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Honey-Cinnamon Buttercream:
1 stick butter, softened
1 Tbsp honey
1/4 tsp cinnamon
2 1/2 cups powdered sugar
1 to 3 tsp half and half, if necessary

Preheat oven to 350^F. Line muffin pan with cupcake liners. This recipe makes one dozen cupcakes.

Cream the butter and sugar in a large bowl with mixer. Add sour cream and vanilla and slowly beat in the eggs, one at a time. Beat in the bananas until well mixed. Add the flour baking powder baking soda and salt and beat until batter is smooth. Using an ice-cream scoop fill each cupcake liner 3/4 full. Bake in pre-heated oven for 20-25 minutes or until golden brown and done. Remove cupcakes to a wire rack and let cool thoroughy before frosting.

Combine butter, honey, cinnamon and powdered sugar with electric mixer until smooth and spreadable. Add half and half if necessary to make a spreadable frosting. Ice the cupcakes.

These cupcakes are a combination of Gina Neely's Banana Cupcakes and Martha Stewart's Frosting. I left out the walnuts only because I didn't have any! These are tasty!

PB&J Pancakes

1 1/2 cups all-purpose flour
6 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
1 1/4 cups milk
1/4 cup peanut butter (I prefer crunchy)
1 Tbsp vegetable oil
1/2 tsp vanilla
2 eggs, lightly beaten
Your favorite Jam (grape if you're a pb&j purist)

Combine flour, sugar, baking powder, and salt in a bowl. Combine milk, peanut butter, oil, vanilla and eggs in a separate bowl until well mixed. Add liquid mixture to flour mixture and stir until smooth.

Spoon 1/4 cup batter onto hot nonstick griddle for each pancake. Turn when tops are covered with bubbles and edges look cooked

Serve with jam.

Confession time: I forgot to add the eggs to mine and I used 1 1/2 cups of milk (misread the recipe) and they were perfectly fine! In fact, they were quite delicious! I ended up with 14 pancakes and not a one was left over, 'cause John ate 10 of them!! Original recipe from my Publix meal plan from e-meals.