Binder Recipe #6

 

Cookies-and-Cream Pudding Parfait

 

2 cups whole milk

1/2 cup sugar

1/2 cup heavy cream

1 large egg

3 tablespoons cornstarch

2 teaspoons vanilla extract

1 tablespoon unsalted butter

1 cup chopped chocolate sandwich cookies (about 8 cookies)

 

In a medium pan, warm milk and sugar over medium heat (do not boil), stirring until sugar dissolves.  In a small bowl, whisk together cream, egg and cornstarch.  Slowly whisk cream mixture into warm milk, whisking constantly.

 

Cook, whisking constantly, until mixture is thick enough to coat back of a spoon, 4 to 6 minutes.  Remove from heat; stir in vanilla and butter.  Transfer to a bowl and cover with plastic wrap, pressing plastic directly onto surface of pudding.  Refrigerate until cold, 1 1/2 hours; pudding will thicken as it cools.

 

Divide half of pudding among 4 parfait glasses.  Sprinkle with half of cookies.  Repeat, layering with remaining pudding and cookies.

 

Recipe from allyou.com

Personal Notes:  I only had fat free milk on hand, so I used that (but still had the heavy cream).  I also used some regular oreos and some cookie dough oreos, just to change it up.  Perhaps because of the fat free milk, it took a little longer than 6 minutes before the pudding could coat the spoon -- probably 8 to 10 minutes.

Verdict:  Discard.  It wasn't what I was expecting.  I enjoyed making a home-made pudding, but wasn't as impressed with the results.  I can't put my finger on what I didn't like about it exactly, but I know I don't want to make it again.

Binder Recipe #5

Toffee-Topped Bars

 

2 cups firmly packed brown sugar

2 cups all-purpose flour

1/2 cup (1 stick) butter or margarine, softened

1 teaspoon baking powder

1/2 teaspoon salt

1 cup milk

1 egg

1 cup semi-sweet chocolate chips

1/2 cup chopped walnuts

1/2 cup unsweetened flaked coconut (optional)

 

Preheat the oven to 350 degrees.  Lightly grease a 13x9-inch baking pan; set aside

 

In a large mixing bowl, mix together the brown sugar and flour

 

Using a pastry cutter or two knives, cut in the butter until mixture resembles coarse crumbs.  Remove 1 cup of mixture and set aside.

 

To mixture in large bowl, add baking powder and salt.  Using a fork, lightly beat in vanilla, milk and egg.

 

Continue beating until a smooth batter forms.  Pour batter into prepared baking pan.

 

In a small bowl, combine the chocolate chips and walnuts.  Fold in the coconut.

 

Sprinkle reserved crumb mixture over top of batter in pan.  Sprinkle with the chocolate chips and walnuts.

 

Using a long flat spatula, spread topping evenly over the top of the batter in pan.

 

Bake bars for 35 minutes, or until a skewer inserted in center comes out clean.

 

Transfer pan to a wire rack.  Cool bars in pan completely before slicing.

 

Using a serrated knife, cut into 24 bars. Store in airtight container for up to 5 days.

Personal Notes:  I didn't add the coconut, because we were taking these on our mini-vacation and sharing with family; and coconut isn't a favorite amongst them.  From what I could deduce, the point of using the spatula was to press the nuts and chips into the batter somewhat.

Verdict:  Discard.  For one thing, I found the instructions somewhat confusing.  I'm not sure what you're supposed to fold the coconut into (the chocolate chips and nuts!?!), so it's a good thing we didn't use them.  For another, the spatula directions were strange to me as well.  If these were some phenomenally delicious treat, then maybe I could overlook the annoying directions.  The batter turned out cake-ier than I thought it would, and while the flavor wasn't bad, I was looking for something more dense and bar-like.  And, possibly because I turned the oven heat down a bit to compensate for my oven which cooks hot, my topping didn't melt and caramelize the way I think it was supposed to.  I wouldn't say these aren't tasty, but they aren't something I'm planning to ever make again.  So I will not be keeping the recipe.

Binder Recipe #4

Citrus Punch

1 can (12 ounces) frozen lemonade concentrate, thawed

1 can (12 ounces) frozen orange juice concentrate, thawed

1 cup sugar

1 teaspoon vanilla extract

1 teaspoon almond extract

8 cups cold water

2 liters lemon-lime soda, chilled

In two large pitchers or a large punch bowl, combine the first six ingredients.  Gently stir in soda.  Serve in chilled glasses.

Personal Notes:  I probably should have halved the sugar (at least).  I even added 4 extra cups of water, and it was still super sweet.

Verdict:  Discard.  This punch was weird.  Way too sweet as written and just has an odd flavor to it, in my opinion.  I helped with a baby shower on Saturday and, because it was at 10 in the morning, we did brunch-type foods.  I thought this punch might be decent as a brunch-punch.  I'm very sorry I made it for that event!  When the mommy-to-be tried it (before I added the extra water), her first comment was that it was very strong.  Other people said they liked it, but I wasn't too impressed.  Definitely won't be making it again, and definitely won't be taking up binder space with this recipe any longer!

Binder Recipe #3

 

Lemon-Blueberry Pudding Cake

 

3 large eggs, separated

2 tablespoons butter, melted and cooled

1 cup low-fat buttermilk*

2 teaspoon grated lemon zest

1/2 cup lemon juice

3/4 cup granulated sugar

1/3 cup all-purpose flour

1/4 teaspoon salt

1 cup blueberries (fresh or frozen)

1 tablespoon confectioners' sugar (optional)

 

Preheat oven to 325 degrees.  Butter a 2-quart soufflé dish.  In a bowl, whisk together egg yolks, butter, buttermilk, lemon zest and juice.  Add sugar, flour and salt and whisk until smooth.

 

Beat egg whites until firm peaks form.  Fold one-quarter of beaten egg whites into lemon mixture, then gently fold in remaining whites.  Pour batter into baking dish; transfer dish to a large roasting pan.  Pour enough hot water into roasting pan to reach halfway up sides of baking dish.  Sprinkle blueberries over pudding.

 

Bake until top is puffed and light brown, about 45 minutes.  Remove from water bath and let cool 10 minutes.  Sprinkle with confectioners' sugar and serve.

 

Personal notes:  I didn't have buttermilk, so I used just shy of 1 cup fat free milk plus a tablespoon of lemon juice.  I also only baked mine for 40 minutes and it was perfectly done.  This is very lemony.

 

Verdict:  Keep!!!  I love this.  I probably could have eaten the whole thing by myself, but I restrained myself.  I enjoy a lot of lemon flavor, though, so if you don't enjoy lemon, this recipe isn't for you.  I would consider this recipe Monday Meals-worthy.  I will probably take it there one of these days :).  I'm very glad I tried this recipe out.

Binder Recipe #2

 

 

Reese's Peanut Butter and Milk Chocolate Chip Cookies

1/2 cup (1 stick) butter, softened

3/4 cup sugar

1/3 cup Reese's Creamy or Crunchy Peanut Butter (I used Skippy brand)

1 egg

1/2 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 3/4 cups (11-ounce package) Reese's Peanut Butter and Milk Chocolate Chips

 

1.  Heat oven to 350 degrees.

2.  Beat butter, sugar and peanut butter in medium bowl until creamy.  Add egg and vanilla; beat well.  Stir together flour, baking soda and salt; add to butter mixture, blending well.  Stir in chips.  Drop by rounded teaspoons onto ungreased cookie sheets.

3.  Bake 12 to 14 minutes or until light golden brown around the edges.  Cool 1 minute on cookie sheet.  Remove to wire rack; cool completely.  Makes about 3 dozen cookies.

 

Personal Notes:  I've never seen a mixed bag of peanut butter and milk chocolate chips.  I happened to have both on hand, though, so I mixed them myself.  When I saw how little dough there was, I only added about 3/4 cup of the chips.  If you want seriously overloaded cookies, I guess add the whole amount.  These cookies have good flavor.  They are crispier than chewy.

 

Verdict:  Discard.  Yes, they taste good.  But I've never really met a cookie I didn't like, so that's not shocking.  These weren't "knock-your-socks-off" delicious, and I figure I can find a million recipes for peanut butter chocolate chip cookies quite easily.  Plus, I am not such a fan of crispy cookies.  I prefer mine chewy.  Especially right out of the oven.  These were pretty much crispy from the get-go... Unless I ate them while burning my mouth.

 

My little kitchen helper.  That's a bucket of flour.  Fortunately she was more interested in banging on the top than figuring out she could open it... :).

Binder Recipe #1

Okay, truthfully, this isn't really the first binder recipe I've made.  But I have now decided to blog the recipes I try. 

A couple reasons for this:

1.  To document it and note if it's worth keeping or not.
2.  To actually update this blog more.
3.  To include things in this blog that demonstrate I actually do stuff not baby related (not that there is anything wrong with all the baby focus.  She is my joy and pretty much the focus of my time.  She is why I am home.  But I still think it's good that I have other interests.  Moms need those!)
4.  I can keep these recipes digitally and clean out that darn binder.  Or something.  I haven't really decided how to go about that, because I do plan to actually compile them in the binder -- the "keepables."  So, eh... We'll see how I do things. 
5.  To drive my dad crazy.  He loves my food blogs. 


So here we go!

Traditional Macaroni and Cheese

 

2 tablespoons cornstarch

1 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon pepper

1 can (12 ounces) evaporated milk

1 cup water

2 tablespoons butter

2 cups shredded sharp cheddar cheese, divided

1 2/3 cup dry small elbow macaroni, cooked and drained

 

Combine cornstarch, salt, mustard, and pepper in a medium saucepan.  Stir in evaporated milk, water, and butter.  Cook over medium-high heat, stirring constantly, until mixture comes to a boil.  Boil for one minute.  Remove from heat.  Stir in 1 1/2 cups cheese until melted.  Add macaroni, mix well.  Pour into a greased 2-quart casserole dish.  Top with remaining cheese.  Bake at 375 for 20 to 25 minutes or until cheese is melted and light brown.  Yield:  6 servings.

 

Personal notes:  I used medium cheddar, because I don't like sharp and never buy it.  I also only used 1 1/2 cups cheese, as I opted not to sprinkle any extra on the top.  I also taste-tested prior to baking and think this could just as easily be eaten as a stove-top only mac and cheese and skipping the baking step.

 

Verdict:  Keep.  It's decent.  I prefer my mom's, but Jeremy really liked the sharp tang of the mustard in this recipe.  Which probably would have been sharper if I'd used sharp cheddar, so I'm really glad that I didn't!  This is very creamy, which Jeremy also really liked about it.  Creamier than the one my mom makes.  I think it will nice to make this as a change-it-up type thing every now and again.