Patti McClellan finally reveals her famous creme brûlée recipe.
Patti McClellan finally reveals her famous creme brûlée recipe.
Pecan-Pumpkin Pie Cheesecake
Tips
Mix cheesecake ingredients very slowly to prevent cracking
Bake cheesecake over water bath
Use steel spring form pan
Be sure to spray baking oil in the spring form pan
Bake crust for 15 minutes in preheated oven
Bake cheesecake at 350° for 70 minutes
Mix ingredients at room temperature
After 70 minutes, turn off the oven and open the door for one hour
Place aluminum foil over cheesecake and put in refrigerator for a minimum of six hours
Crust Ingredients
2 cups of cookie crumbs
½ cup pecan pieces
1 stick of melted butter
¼ cup of sugar
1 Tsp. salt
Topping Ingredients
¾ stick of melted butter
1 cup of toasted pecans
¼ cup brown sugar
optional 1 jigger bourbon
Cheesecake Ingredients
3 bars room temp cream cheese
1 cup sour cream
4 eggs
1 TBS. corn starch
1TBS. pumpkin spice
1 cup sugar
¾ cup canned pumpkin
Coconut Cream Pie
COCONUT CREAM PIE Mom always made Coconut Cream pie for Easter. I don't think I ever met anyone who didn't like coconut cream pie. This recipe was given by Mama Mabel to my sister Martha who passed it on to me.
Tips
Watch the video before you start.
Ingredients
* Four egg yolks lightly beaten
* ¾ cup granulated sugar
* ¼ cup cornstarch
* 1/8 teaspoon salt
* 1/8 teaspoon nutmeg
* 2 ½ cups whole milk
* 2 teaspoons pure vanilla
* ½ stick of unsalted butter at room temp
* 1 cup shredded sweetened coconut
* coconut flakes ( bake the flakes at about 350° for two minutes or until nice golden brown.)
In a saucepan mix eggs, sugar, cornstarch, nutmeg, salt and milk. Place on the stove at low/medium heat. Keep stirring for 10 to 18 minutes until the mixture becomes very thick. Do not stop stirring or you will have a disaster. Remove from the stove and add vanilla, butter and coconut. Cover the mixture with plastic and place mixture in the refrigerator until it is cool. Pour into a pre-baked pie crust. Garnish with whipped cream and the toasted coconut flakes. The flakes should be baked until light brown in the oven at 350 degrees. You can eat the pie while is cool but it will taste better at room temperature.
Coffee Can Whipped Cream
Coffee can whipped cream with cream cheese. Easy and delicious. I have tried a lot of techniques for whipped cream and this is by far the best recipe I have used. My personal guarantee!
Tips
Place empty coffee can in freezer
Whip the cream until medium firm
Add 1 teaspoon of vanilla
Add powdered sugar to taste
Add one or 2 tablespoons of cream cheese
Whip until firm and the peaks hold without drooping.
Place left overs in refrigerator and it will keep for almost a week without losing his firmness
enjoy!
CINNAMON ROLL BREAD PUDDING
A delicious and simple bread pudding recipe using cinnamon rolls as a substitute for bread. Anybody can make this. It's a winner!
Place bread or cinnamon rolls in large baking dish
Add two or 3 cups of fresh peaches or raisins
Mix ingredients together and pour over bread and fruit
Let ingredients soak for at least 20 minutes
Bake for one hour at 350°
Ingredients
· 4 or 5 cups of bread or cinnamon rolls
· 1 cup sugar (1/2 if using cinnamon rolls)
· ½ cup brown sugar (1/4 if using cinnamon rolls)
· three eggs
· 3 cups half and half
· 1 & ½ Tbs. vanilla extract
· 3 cups of fresh peaches
Whiskey Sauce
· ½ cup white sugar
· ¼ cup brown sugar
· ½ stick melted butter
· one or two jiggers whiskeys
· blend together over low heat and stir until slightly thickened
Pumpkin Cheesecake
How about pumpkin cheesecake for Thanksgiving? I found this recipe in my mother's box of over 500 recipes. I think it is about 60 or 70 years old. I just had to try it out. WOW! It's easy, delicious, and almost foolproof.
Tips
Mix ingredients well until they are creamy
Bake for 70 minutes at 350°
Turn the oven off and open the door for one hour and let the cheesecake cool down
Put the cheesecake in the refrigerator for a minimum of six hours
Use a springform pan or your cheesecake will be a disaster
Ingredients
· 2 8 ounce packages of Philadelphia cream cheese
· ¾ cup of sugar
· 16 ounce can of pumpkin
· just a touch of salt
· tablespoon of cinnamon
· ¼ teaspoon of ginger
· ¼ teaspoon of nutmeg
· room temperature eggs
Panna Cotta
And easy, delicious and authentic recipe for Italian Panna Cotta. Also known as cooked cream. Hey great and stunning recipe for a novice cook who wants to impress dinner guests. You can make this in advance to keep in the fridge for a couple of days days before serving. Absolutely delicious.
This is really easy! You can’t mess it up! But beware, this stuff is really addictive. Eat at your own risk.
Ingredients
· 2 ¼ cups of heavy cream
· ¾ cup of sugar
· Zest from one lemon
· 1 tablespoon of vanilla extract
· 2 tablespoons of lemon cello
· one package of gelatin powder
Combine cream, sugar, lemon zest, and limoncello into a sauce pan and bring to a froth.
Add cold water to the gelatin powder and let it set up
Add the gelatin to the hot cream and stir until the gelatin is mixed in. Pour into ramekins and add toppings to suit your taste. Refrigerate for at least 12 hours.
That’s it! It really is that easy.
Oklahoma-Texas Pecan Pie
The best darn pecan pie recipe ever! Easy to make and absolutely delicious. Make this, and you will be a hero.
Tips
Bake slowly for two hours at 225°. Many recipes say you could bake this for a much shorter time and higher temperature, for example 30 to 45 minutesat 350°, but if you do, you will get a fudgy pie filling. Pecan pie is meant to be more like a very thick golden colored jam.
Avoid using pecan pieces for your pie filling. However, whole pecan halves make the pie difficult to cut into nice unbroken wedges. So, to solve this problem I simply break the pecans in half before I put them into the pie filling.
My personal preference is to put the pie into the refrigerator and let it cool off before I serve it. However, room temperature is OK. You are not likely to have a good experience if you try to serve the pie warm out of the oven.
Ingredients
· 1 1/3 cup of light corn syrup
· 1 1/3 cup of sugar
· 1 teaspoon of salt
· 1 tablespoon, or perhaps a little more of vanilla extract
· 1 ½ tablespoon of melted butter
· Six Whole brown eggs
· About 3 cups of pecan halves
· Optional-a small jigger of Kentucky or Tennessee bourbon
Peanut Brittle
Honestly, if you have an addictive personality, don't make this stuff because you can't quit eating it once you start. It's that good! Peanut brittle' was a stable every Christmas at Mama Mable's table. It's unbelievably easy and only requires two basic ingredients (syrup and sugar) with a little butter, vanilla, and baking soda.
INGREDIENTS
o 3 cups of raw Spanish peanuts
o 3 cups of white sugar
o 1 1/8 cups of white Karo
o ½ cup of water
o 3 teaspoons of butter
o 1 teaspoon of vanilla
o 2 ½ teaspoon of baking soda
DIRECTIONS
Boil the sugar, Karo and water until the thread spins and snaps when placed in Cold water. Add raw Spanish peanuts and stir until they are golden brown. Remove from the stove and add butter, vanilla, and baking soda. Pour onto a buttered cookie sheet and wait a few minutes until it cools and the gets stretchy. Stretch the brittle as thin as you can. Let it cool until it breaks crisply. Enjoy!
OKLAHOMA PEANUT BRITTLE
INGREDIENTS
o 3 cups of raw Spanish peanuts
o 3 cups of white sugar
o 1 1/8 cups of white Karo
o ½ cup of water
o 3 teaspoons of butter
o 1 teaspoon of vanilla
o 2 ½ teaspoon of baking soda
DIRECTIONS
Boil the sugar, Karo and water until the thread spins and snaps when placed in Cold water. Add raw Spanish peanuts and stir until they are golden brown. Remove from the stove and add butter, vanilla, and baking soda. Pour onto a buttered cookie sheet and wait a few minutes until it cools and the gets stretchy. Stretch the brittle as thin as you can. Let it cool until it breaks crisply. Enjoy!
Oklahoma Pie Crust
How to easily make a perfect pie crust.
Tips
Use ice water
Do not overwork the dough or it will be too tough
Refrigerate the pie dough and this will make it much easier to roll out
Ingredients
· 1 teaspoon of salt
· one stick of chopped cold butter
· 1 1/3 cup of flour
· ice water until dough is nice and soft (addslowly)
Ginger Snaps
These ginger snaps will change your life. Honestly, they are that good. I was honored to have been given this recipe by Emi Domoto-Reilly who has made these snaps almost every day for several years. Emi is the owner of the wonderful Rivera Lodge in beautiful Pinedale, Wyoming.
Tips
Blind/mix slowly adding flour 1 cup at a time
Chill the dough for at least one hour before you roll it into balls
Bake the cookies on parchment paper for 7 to 9 minutes depending on the size of the dough balls
When you bring the cookies out of the oven drop the cookie sheet on the table and this will flatten them
Cool for a few minutes on an aerated wire rack
Ingredients
· 4 cups of flour
· 2 cups of sugar
· 1 ½ cups of shortening
· ½ cup of molasses
· two eggs
· ½ teaspoon of salt
· 2 teaspoons of baking soda
· 2 teaspoons of cinnamon
· 2 teaspoons of ground cloves
· 2 teaspoon of ginger