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Chicken in Basil Cream

June 06, 2011

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Hot Fudge Sauce

I really enjoy ice cream. The only thing better than a bowl of ice cream is a bowl of ice cream slathered in hot fudge sauce. Baskin-Robbins does it best. I should know because when Jason was a company commander we had an ice cream sundae party and bought several tubs of ice cream and hot fudge from the local Baskin-Robbins. We had tons leftover, so we brought home several gallons of ice cream and a five pound plastic bag of hot fudge. Jason doesn't like hot fudge and Eli and Ali were babies, so I took full responsibility for those five pounds of rich, warm, chocolately goodness. It took me several months, but I singlehandedly licked the bag clean. I have been searching for a similar recipe ever since. This one from http://www.worldwideschool.org/library/books/tech/recipes/candy/hot-fudge-1/Chap1.html is close. 1/2 cup butter 3 oz. unsweetened chocolate 2 1/2 cups powdered sugar 1 1/2 cups evaporated milk 1/8 teaspoon salt 1 teaspoon vanilla Melt the butter in a sauc...

New York-Style Pizza Dough

Slow rising, delicious, airy pizza crust. Modified from the cookbook, "Pizza." Start early. It needs to rise for 10 or more hours. Makes enough for four 12-inch pizzas. 1 package active dry yeast 1 cup lukewarm water (90 to 100 degrees) 1 1/4 cup ice-cold water 1 teaspoon sugar 1 teaspoon salt 2 tablespoons olive oil 5 to 5-1/4 cups unbleached bread flour 1. In a small bowl, stir the yeast into the lukewarm water. Set aside until the yeast dissolves, about five minutes. 2. In another small bowl, combine the cold water, sugar, salt and olive oil. Stir to dissolve the sugar and salt. 3. Place 5 cups of the flour into a the mixing bowl. Add the yeast mixture along with the cold-water mixture and mix on low speed until the flour is incorporated and the dough gathers together to form a coarse ball, about four minutes. Let rest for two minutes and then mix on low speed until the dough is smooth and not sticky, about six minutes longer. Turn the dough onto a well-...

Clone of a Cinnabon

I was introduced to these heavenly cinnamon rolls by my best friend in Colorado, Amy Lynn Cutright. The frosting is vital. I have made slight modifications from the recipe here: http://allrecipes.com/Recipe/Clone-of-a-Cinnabon/Detail.aspx Here is my first tutorial, dedicated with love, to Staci. ;) 1 cup warm milk (110 degrees F) 2 1/2 teaspoons yeast 2 eggs, room temperature 1/3 cup butter, melted 4 cups all purpose flour 1 t salt 1/2 cup white sugar 1 cup brown sugar, packed 2 1/2 tablespoons ground cinnamon 1/3 cup butter, softened Frosting 1 (3 ounce) package cream cheese, softened 1/4 cup butter, softened 1 1/2 cups confectioners' sugar 1/2 teaspoon vanilla extract 1/8 teaspoon salt Directions In a large bowl, mix warm milk, yeast, eggs and melted butter. If you accidently heat your milk too hot (as I often do), stick some of the unmelted butter in the bowl to cool it down. Add salt, sugar and three cups of flour to the bowl. K...

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Chicken in Basil Cream

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