Birds nests

April 20, 2011 by
 
I couldn’t resist this chocolate egg mold from Bake it Pretty and as soon as I got it in the mail I realized the eggs needed some nests!   So I played around with a couple of ways to make them and these were my 2 favorite.  I think they would make a really cute garnish for Easter dessert.
Filo Nests
3 sheets Filo dough
Roll or fold up sheets and cut into very thin strips.
Spread out on large baking sheet and bake at 375 degrees for about 10 minutes or until light brown.  Arrange into nest shapes and fill with chocolate or candy eggs.

 COOKIE NEST:
1 cup butterscotch chips
2 cups chow mien noodles
Melt butterscotch chips in microwave, stir in chow mein noodles.

Drop by large spoonfuls onto wax paper.  Shape into nests by making a well in the center.  Let dry.  Fill with chocolate or candy eggs.  Makes about 12.

Print
Birds nests

Ingredients

    For Filo Nests
  • 3 sheets Filo dough
    • For Cookie Nests:
  • 1 cup butterscotch chips
  • 2 cups chow mien noodles

Instructions

To make Filo Nests:

Roll or fold up sheets and cut into very thin strips.

Spread out on large baking sheet and bake at 375 degrees for about 10 minutes or until light brown. Arrange into nest shapes and fill with chocolate or candy eggs.

To make cookie nests:

Melt butterscotch chips in microwave, stir in chow mein noodles.

Drop by large spoonfuls onto wax paper. Shape into nests by making a well in the center. Let dry. Fill with chocolate or candy eggs. Makes about 12.

https://mystainedapron.com/birds-nests/

Filed Under: Easter

Toasted coconut cake with lime curd filling

April 19, 2011 by
 

I usually do a coconut cake at Easter, but I wanted to change it up a bit this year.  I thought toasting the coconut would be a great addition, and then I realized a lime curd would be much better than the lemon I usually use to fill. If you want a lemon curd though, just substitute lemon for the lime in the recipe.  It also makes a bit extra curd, but it’s great on scones or biscuits, or divine in tart shells.

The Components:
Favorite White cake recipe (I used 2 nine inch rounds)
Toasted Coconut
Lime Curd
7 minute frosting

Spread lime curd on one of the cake rounds, top with remaining cake round.  Frost with the 7 minute frosting, then coat with the toasted coconut.

Toasted Coconut
2 1/2 cups coconut

Spread coconut out on a large baking sheet, bake at 400 degrees for 6-8 minutes, or until golden and fragrant.  Stir a couple of times while cooking to avoid burning edges. 

Lime Curd Makes more than you’ll need, keeps a few weeks in the fridge
5 eggs
1 cup sugar
2/3 cup lime juice (or lemon)
1/2 cup butter, melted
zest of 2 limes

Blend the eggs, sugar, and lime juice in a blender.  Add butter while blender is on.  Transfer to a pot and cook over low heat, stirring constantly until thickens.  (Will thicken a little more after cool)
Put in a covered container in the refrigerator.  Serve on biscuits, fill tart shells, etc.
 
Seven Minute Frosting Makes just enough to coat cake, if you want it on really thick, or enough to fill middle of cake, double recipe

1/3 cup egg whites (3 large eggs)
1 cup plus 1 T sugar
1/3 cup water
1/2 tsp cream of tartar
1 tsp vanilla

Beat egg whites in a mixer bowl to soft peaks, sprinkle with 1 T sugar and continue beating till stiff.
Bring 1 cup sugar, water, and cream of tartar to a boil in a pot over medium heat.  Cook to 230 degrees.
With mixer on egg whites pour syrup into bowl in a small stream.  Turn mixer to high and beat until stiff and cool (about 7 minutes).
Add vanilla.

 

 

 
Filed Under: Cake / Cake Pops

24 Hour Layered Salad

April 15, 2011 by
I can’t believe Easter is almost here! These last 6 weeks have been a complete whirlwind, but our kitchen remodel is finally starting to wrap up!
This is one of my favorite holiday side dishes, part because I love my vegetables, part because my Mom made it when I was a kid at holidays too.  I love having a few dishes on the holiday menu that I can make the day before but still taste delicious.   If we’re having a lot of family over I will make a double batch, and you can serve it as is or toss together lightly just before serving.
24 HOUR LAYERED SALAD
Recipe source: my Mom
  
4 cups torn lettuce
8 oz mushrooms, sliced
1 cup frozen peas, thawed
2 tomatoes, cut in thin wedges
2 carrots, shredded (about 1 cup)
1 stalk celery, sliced thin (1/2 cup)
1/2 cup sliced radishes
2 hard boiled eggs, sliced
6 slices bacon, cooked and crumbled
2 green onions, sliced (1/4 cup)
3/4 cup shredded cheese (cheddar, muenster, or other)
Put greens in a tall bowl, top with mushrooms, then peas, and the rest of ingredients (following the order listed).
Spread Buttermilk-Herb Dressing evenly over top of salad, sealing to edge of bowl.  Cover tightly with plastic wrap.
Chill for 4-24 hours.   Yield: 6-8 side dish servings.
BUTTERMILK-HERB DRESSING:
1/2 cup mayonnaise
1/4 cup sour cream
2 T buttermilk
1 T fresh parsley or 1 tsp dried
1 T fresh basil or 1 tsp dried
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp onion powder
Stir everything together.  Cover & stir in the fridge up to 1 week.  Makes 1 cup.
Print
24 Hour Layered Salad

Ingredients

  • 4 cups torn lettuce
  • 8 oz mushrooms, sliced
  • 1 cup frozen peas, thawed
  • 2 tomatoes, cut in thin wedges
  • 2 carrots, shredded (about 1 cup)
  • 1 stalk celery, sliced thin (1/2 cup)
  • 1/2 cup sliced radishes
  • 2 hard boiled eggs, sliced
  • 6 slices bacon, cooked and crumbled
  • 2 green onions, sliced (1/4 cup)
  • 3/4 cup shredded cheese (cheddar, muenster, or other)
    • BUTTERMILK-HERB DRESSING:
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 T buttermilk
  • 1 T fresh parsley or 1 tsp dried
  • 1 T fresh basil or 1 tsp dried
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder

Instructions

Put greens in a tall bowl, top with mushrooms, then peas, and the rest of ingredients (following the order listed).

Spread Buttermilk-Herb Dressing evenly over top of salad, sealing to edge of bowl. Cover tightly with plastic wrap.

Chill for 4-24 hours. Yield: 6-8 side dish servings.

MAKE BUTTERMILK-HERB DRESSING:

Stir everything together. Cover & stir in the fridge up to 1 week. Makes 1 cup.

https://mystainedapron.com/24-hour-layered-salad/

Filed Under: Holiday Recipes, Salad / Dressings

Sesame Noodles

April 11, 2011 by
We are entering our FIFTH week of kitchen renovation.  Only a month longer than anticipated.  No biggie.. ; )
While I now have use of sink, oven, and cooktop (HALLELUJAH!), I am relying on simple meals like this one, especially since my girls are in the depths of the second virus to pox our house since we started this kitchen project.  (Vomit and sawdust just mix, let me tell ya).
The original recipe contained hot chili oil, which I swapped out for ground ginger, and we like it with plain spaghetti noodles or yakisoba noodles (I buy the big package at Costco and freeze it in portions).   I also add some potstickers and you have a great quick meal, especially when you add some stir-fried veggies.  Since I usually have all the ingredients on hand, this is a great pantry dinner.
SESAME NOODLES
12 oz noodles, I used spaghetti
1/4 cup soy sauce
2 T sugar
4 cloves garlic, minced
3 T sesame oil
1/2 tsp ground ginger
1/4 cup oil
2 T water
4 green onions, sliced thinly
Cook noodles according to package directions.
Whisk remaining ingredients together (except onions) in a bowl.
Toss with hot noodles and add green onions.
Recipe adapted slightly from The Pioneer Woman.
Print
Sesame Noodles

Ingredients

  • 12 oz noodles, I used spaghetti
  • 1/4 cup soy sauce
  • 2 T sugar
  • 4 cloves garlic, minced
  • 3 T sesame oil
  • 1/2 tsp ground ginger
  • 1/4 cup oil
  • 2 T water
  • 4 green onions, sliced thinly

Instructions

Cook noodles according to package directions.

Whisk remaining ingredients together (except onions) in a bowl.

Toss with hot noodles and add green onions.

https://mystainedapron.com/sesame-noodles/

Filed Under: Asian, Pasta

Soft and Chewy Chocolate Chip Cookies (Best ever!)

April 4, 2011 by
 
 
 
I have made my fair share of chocolate chip cookies in my lifetime.  And I’ve always been in search for my absolute favorite recipe.  And then I made these.  The end. 
Oh, you want more of an explanation?  They are perfectly soft and chewy and buttery.  (Please don’t substitute margarine in cookies.  please.)  I sometimes switch it up and do half peanut butter chips with half milk chocolate chips too. Yum.
 
Last week our double wall ovens were finally up and running and the first thing the girls wanted to make was cookies.  Luckily I had some dough in the freezer so I could whip em up really fast (since our kitchen was still a bit of a disaster).  Talk about some happy girls (and hubby) when they came out of the oven!  Hopefully our kitchen remodel will be over soon, this little project has turned into one big ordeal! We’re entering the 4th week… and hopefully the last! : )
 
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
 
2 1/4 cups flour
1/2 tsp baking soda
1 cup unsalted butter, at room temperature
1/2 cup sugar
1 cup packed light brown sugar
1 tsp kosher salt
2 tsp vanilla
2 eggs
2 cups (12 oz) chocolate chips (semisweet, milk or a combination)
 
Cream the butter and sugars together for about 2 minutes, until pale and fluffy.
Add the salt, vanilla, and eggs, mix until well blended.
Mix in flour and baking soda, then stir in chocolate chips.
Drop heaping tablespoons onto cookie sheets lined with parchment paper or silicone mats.
Bake for about 10-12 minutes at 350 degrees, until golden at edges but still soft in center.
Let cool for a couple minutes on cookie sheets, then cool on wire racks.
 
Recipe very slightly adapted from Martha Stewart
 
FREEZER TIP:
I NEVER make cookies without doubling.  I always make double batches, then freeze some.
Just put some dough in freezer bags, flatten out a bit and label with name, date, and baking temp and bake time.
When ready to use, just cut bag open with a knife and cut into squares.
 
Filed Under: Cookies

Chinese Red Sauce

March 30, 2011 by
I grew up in a small town with few restaurants.  Not to mention my family rarely, RARELY ate out.  We did have a Chinese restaurant in our town and they served a Chinese red sauce with their egg rolls.  Since it was one of the few places we ate out at it remains a bit of a comfort food to me.  Last year I cooked a big Chinese dinner when some of my siblings were in town and I searched and experimented until I ended with this recipe.  It tastes just like the one from my childhood, and is really good paired with egg rolls, BBQ pork, or fried shrimp.  If you like things spicy, make sure to put out some Chinese hot mustard too.
CHINESE RED SAUCE
1/3 cup ketchup
1/3 cup chili sauce
2 T horseradish sauce
2 T lemon juice
2 T sugar
Simmer everything together in a saucepan briefly, whisking all together.
Chill well before serving.
Print
Chinese Red Sauce

Ingredients

  • 1/3 cup ketchup
  • 1/3 cup chili sauce
  • 2 T horseradish sauce
  • 2 T lemon juice
  • 2 T sugar

Instructions

Simmer everything together in a saucepan briefly, whisking all together.

Chill well before serving.

https://mystainedapron.com/chinese-red-sauce/

Filed Under: Asian, Sauces / Condiments

Hamburger Pie

March 28, 2011 by
I know what you’re thinking.  Really, I do.  Hamburger pie?!
Are you crazy?!  Well, that’s besides the point.  You really have to try this to understand.
My mom made this many a night for dinner in our house and it remains a comfort food for me and I suspect most of my 4 siblings as well.  It’s also something she made to take dinner to someone in need.  I don’t know of anyone who’s ever tried it and not loved it, but we’re not cookin’ for celebrity chefs round these parts either ; )  So try something different, you just might be surprised.  And another bonus, you probably have everything to make it on hand!
Oh, and my kitchen re-do is entering the 3rd week, but I have hope! Wish us luck!
HAMBURGER PIE
Recipe source: my mom
1 pound hamburger
1/2 cup chopped onion
1 can (16 oz) green beans, drained
1 T sugar
1/4 tsp pepper
1/4 tsp oregano
1 can (10 oz) condensed Tomato soup
2  Piecrusts, uncooked
Cook hamburger and onion in a skillet.  When meat is well browned, add green beans, sugar, pepper, oregano, and soup.  Line a pie pan with one of the crusts and fill with hamburger filling.
Top with other crust and crimp edges shut.
Cut a few slits in the top of crust.
Chill until ready to bake or bake immediately.
Bake at 400 degrees for 25 minutes.
Print
Hamburger Pie

Ingredients

  • 1 pound hamburger
  • 1/2 cup chopped onion
  • 1 can (16 oz) green beans, drained
  • 1 T sugar
  • 1/4 tsp pepper
  • 1/4 tsp oregano
  • 1 can (10 oz) condensed Tomato soup
  • 2  Piecrusts, uncooked

Instructions

Cook hamburger and onion in a skillet.  When meat is well browned, add green beans, sugar, pepper, oregano, and soup.  Line a pie pan with one of the crusts and fill with hamburger filling.

Top with other crust and crimp edges shut.

Cut a few slits in the top of crust.

Chill until ready to bake or bake immediately.

Bake at 400 degrees for 25 minutes.

https://mystainedapron.com/hamburger-pie/

Filed Under: Beef, Pie

Break

March 21, 2011 by
I’ll be taking a little break in posting this week. But a “break” isn’t exactly what I’ll be having…

I for some insane reason decided I should remodel our kitchen. While my hubby is at work.
With 2 children. With an autistic child.
Wish me luck! I blame my craziness on the excitement of double wall ovens… a cook top….more storage for my plethora of gadgets…non-green counter tops…you get the idea : ) 
Oh, and want a sneak peak at my new kitchen?! Just check out the picture below…

Yep , that’s my new kitchen.  Now to unwrap it. : )
Filed Under: Ramblings

Apple Tart with Hazelnut Crust and Crumble

March 15, 2011 by
 
This is one of those things you serve and listen to the sound of forks scraping plates without any talking.  I made it recently for our annual Irish dinner party and it was once again a big hit.  I know it’s hard, but try to let it cool to room temperature before digging in.  That way the apples retain all of that yummy sauce they make.
APPLE TART WITH HAZELNUT CRUST AND CRUMBLE
 
CRUST:
1 cup chopped hazelnuts
1/2 cup unsalted butter, at room temp
2 1/2 T sugar
1 1/2 cups flour
1 large egg, beaten
1/2 tsp vanilla extract
FILLING:
4 to 5 large apples, (combination of sweet and tart is best)
1 cup sugar
2 T cornstarch
2 tsp cinnamon
3 T unsalted butter
TOPPING:
1/2 cup brown sugar
2/3 cup flour
1 tsp cinnamon
1/2 cup unsalted butter, cold
1/2 cup chopped hazelnuts
To make crust: combine hazelnuts, butter, sugar, and flour in a food processor with a metal blade.  Pulse 8-12 times until resembles coarse crumbs.  Add the egg and vanilla, process for about 15-20 seconds or until dough comes together.
Grease a 10 inch deep pie pan, or tart pan.  With floured hands, press the dough onto the bottom and up the sides of pan.  Chill for 30 minutes.
Bake crust at 350 degrees for 20-25 minutes, or until golden brown.
Let cool on a wire rack while you prepare filling.
Make filling: Peel, core, and slice apples.  Combine with sugar, cornstarch, and cinnamon.  Toss fruit to coat.  Spoon into crust and dot with butter.  Bake for 20-25 minutes, or until fruit is tender.
Make topping:  Combine brown sugar, flour, and cinnamon.  Cut butter in until it resembles coarse crumbs.  Stir in hazelnuts. Sprinkle over the fruit, bake for 20 minutes, or until golden.  Let cool to room temperature.
Source: Irish puddings, tarts, crumbles, and fools, by Margaret M. Johnson
Print
Apple Tart with Hazelnut Crust and Crumble

Ingredients

    CRUST:
  • 1 cup chopped hazelnuts
  • 1/2 cup unsalted butter, at room temp
  • 2 1/2 T sugar
  • 1 1/2 cups flour
  • 1 large egg, beaten
  • 1/2 tsp vanilla extract
    • FILLING:
  • 4 to 5 large apples, (combination of sweet and tart is best)
  • 1 cup sugar
  • 2 T cornstarch
  • 2 tsp cinnamon
  • 3 T unsalted butter
    • TOPPING:
  • 1/2 cup brown sugar
  • 2/3 cup flour
  • 1 tsp cinnamon
  • 1/2 cup unsalted butter, cold
  • 1/2 cup chopped hazelnuts

Instructions

To make crust: combine hazelnuts, butter, sugar, and flour in a food processor with a metal blade. Pulse 8-12 times until resembles coarse crumbs. Add the egg and vanilla, process for about 15-20 seconds or until dough comes together.

Grease a 10 inch deep pie pan, or tart pan. With floured hands, press the dough onto the bottom and up the sides of pan. Chill for 30 minutes.

Bake crust at 350 degrees for 20-25 minutes, or until golden brown.

Let cool on a wire rack while you prepare filling.

Make filling: Peel, core, and slice apples. Combine with sugar, cornstarch, and cinnamon. Toss fruit to coat. Spoon into crust and dot with butter. Bake for 20-25 minutes, or until fruit is tender.

Make topping: Combine brown sugar, flour, and cinnamon. Cut butter in until it resembles coarse crumbs. Stir in hazelnuts. Sprinkle over the fruit, bake for 20 minutes, or until golden. Let cool to room temperature.

https://mystainedapron.com/apple-tart-with-hazelnut-crust-and-crumble/

Filed Under: Irish, Pie

Leprechaun Munch

March 9, 2011 by
I used my monster munch recipe from Halloween and tweaked it for St. Pat’s.  I did 2/3 of the batch with green, and 1/3 in orange (The Irish flag is green, white, and orange).  Next time I think I’ll do a darker orange, but you get the idea.  And I switched out the Reese’s pieces for mini M and M’s since they were more like the colors of a rainbow.  (And I would have used pretzel twists since they look more like shamrocks, but all I had was sticks).
This is so simple, quick, and easy to make- and everyone LOVES it! That’s a good combination in my book! : )
LEPRECHAUN MUNCH
Recipe by My Stained Apron
14 oz candy coating or almond bark*
5 cups Chex (corn or rice)
1 cup peanuts
2 cups pretzels
1 cup mini M and M’s (or regular)
1/2 cup powdered sugar
Mix together chex, peanuts, pretzels, and M and M’s in a large bowl.
Melt candy coating and pour over chex.
Stir quickly with a large spoon.
Sprinkle powdered sugar over chex and stir together.
Lay out on a large cookie sheet lined with wax paper to dry.
*You can do this in 2 batches if desired, using different colors for each batch. Then mix together after candy coating is set.
Print
Leprechaun Munch

Ingredients

  • 14 oz candy coating or almond bark*
  • 5 cups Chex (corn or rice)
  • 1 cup peanuts
  • 2 cups pretzels
  • 1 cup mini M and M's (or regular)
  • 1/2 cup powdered sugar

Instructions

Mix together chex, peanuts, pretzels, and M and M's in a large bowl.

Melt candy coating and pour over chex.

Stir quickly with a large spoon.

Sprinkle powdered sugar over chex and stir together.

Lay out on a large cookie sheet lined with wax paper to dry.

You can do this in 2 batches if desired, using different colors for each batch. Then mix together after candy coating is set.

https://mystainedapron.com/leprechaun-munch/



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Filed Under: Irish