recipes

Videos 25 February 2019

How to Make Crème Brûlée

(Family Features) Dazzle your guests with a decadent dessert like this Crème Brûlée.  With a rich and creamy filling topped with a sugary crust, these individual-sized sweets can provide a perfect ending to nearly any get-togther.

Find more dessert recipes at www.culinary.net.

Watch video to see how to make this delicious recipe!

Crème Brûlée

  • 4          cups heavy cream
  • 2          teaspoons vanilla extract
  • 2          teaspoons ground cardamom
  • 1/2      cup granulated sugar
  • 6          egg yolks
  • vanilla sugar
  1. Heat oven to 300° F.
  2. In a medium saucepan, bring the cream, vanilla and cardamom to simmer, whisking occasionally. Do not boil. Remove pan from heat and let rest 10 minutes.
  3. In large bowl, whisk together sugar and egg yolks. Slowly whisk warm cream into egg mixture until smooth.
  4. Set ramekins into baking dish with sides.  Pour mixture into ramekins.  Pour boiling water into baking dish about half way up sides of ramekins. Bake 40-45 minutes, or until custard is firm.  Chill 1 hour.
  5. Before serving, evenly sprinkle vanilla sugar on top.  Use kitchen torch to caramelize vanilla sugar.

Recipe adapted from Milk Means More.

Source: Culinary.net

Videos 21 February 2019

How to Make Snowball Cookies

(Family Features) When it’s cold outside and snow blankets the ground, try heating up the oven and whipping up a batch of Snowball Cookies.  These cookies are crisp on the outside and soft on the inside, and with a hint of coconut added to the frosting, your senses might think you’ve been transported to a tropical beach. 

For more cookie recipes, visit www.culinary.net.   

Watch video to see how to make this delicious recipe!



Snowball Cookies

  • 1/2         cup shortening
  • 1            cup sugar
  • 1            egg
  • 1            teaspoon vanilla extract
  • 2 1/2      cups flour
  • 1/4         teaspoon salt
  • 1/2         teaspoon baking soda
  • 1/ 2        cup Greek yogurt
  • 3 3/4      cups powdered sugar
  • 1/2         cup butter
  • 3            tablespoons milk
  • 2            teaspoons coconut extract
  • 1            cup shredded coconut
  1. Heat oven to 400° F.
  2. Cream together shortening, sugar, egg and vanilla extract.
  3. Sift together flour, salt and baking soda.  Add mixture to wet ingredients, alternatively adding in Greek yogurt.
  4. Flour surface and roll out cookie dough. Use top of jar or biscuit cutter to make round cookie shapes.
  5. Bake 8 minutes.  Transfer to cooling rack immediately.
  6. In medium bowl, using a mixer on low, mix powdered sugar, butter, milk and coconut extract until thoroughly combined.  Beat on high until frosting is smooth and fluffy.
  7. Spread frosting on cookies.  Pour shredded coconut into small bowl.  Press cookies, frosting side down, into shredded coconut.
  8. Store in airtight container.

Recipe adapted from Milk Means More.

Source: Culinary.net

Videos 19 February 2019

How to Make Ricotta Puff Pastries with Strawberry Compote

(Family Features) Perfect for a party or simply indulging yourself, these addictive pastry puffs make it hard to stop at one.  Easy to assemble with these step-by-step instructions, the ricotta mixture and fresh strawberry compote are dynamic together, and provide a generous touch of sweetness.

For the full video and instructions, plus more dessert recipe ideas, visit culinary.net .

Watch video to see how to make this delicious recipe!



Ricotta Puff Pastries with Strawberry Compote

  • 2                      sheets puff pastry
  • 1/2                  cup, plus 1 tablespoon heavy cream
  • 1/2                  cup granulated sugar, divided
  • 1                      tablespoon ground cinnamon
  • 1                      tablespoon water
  • 1                      package of fresh strawberries, hulled and sliced
  • 1/2                  cup homemade, part-skim or whole milk Ricotta cheese
  • 1/4                  cup powdered sugar
  • 1/2                  teaspoon vanilla extract
  1. Heat oven to 400° F.
  2. Cut both puff pastry sheets into nine squares.  Make slit in corner of each square toward middle of the pastry.  Fold corners to other corners to create pinwheel shape.  Brush pastry with 1 tablespoon heavy cream.  Combine granulated 1/4 cup granulated sugar and ground cinnamon then sprinkle on each puff pastry.
  3. Bake 12-15 minutes, until pastry is golden brown and raised.
  4. In medium saucepan on medium to high heat, pour in remaining granulated sugar and water.   Once sugar is dissolved, pour in fresh strawberries.  Bring mixture to boil then simmer 10-15 minutes, stirring occasionally, until strawberries are broken apart and semi-thick sauce is created.  Let chill in refrigerator 2 hours.  To chill faster, put in freezer 45 minutes.
  5. In medium bowl, using mixer, whip heavy cream until stiff peaks form. Set aside.  In separate medium bowl, combine ricotta, powdered sugar, and vanilla extract. Mix until fluffy. Return whipped cream to ricotta mixture and whip for 1-2 minutes until mixture is light and fluffy.
  6. Spoon ricotta cream into the center of each puff pastry pinwheel. Spoon strawberry compote in middle of ricotta mixture.

Recipe adapted from Milk Means More.

Source: Culinary.net

Videos 12 February 2019

How to make Herb Biscuits

Do you know what the secret ingredient for these biscuits are?  Cottage cheese!  These biscuits are crispy-on-the-outside and moist and tender on the inside.  Slap on some butter and these warm and tasty biscuits will melt in your mouth.  For more mouthwatering recipe ideas, go to www.culinary.net.

Watch video to see how to make this delicious recipe!

What you’ll need:

  • Flour
  • Baking Powder
  • Sugar
  • Italian Seasoning (we used Oregano)
  • Minced Onion
  • Salt
  • Garlic Powder
  • Cottage Cheese
  • Butter
  • Milk
  • Baking Sheet

In a large bowl add in:

Flour,

Baking powder,

Sugar,

Italian Seasoning (we used Oregano),

Salt and garlic powder,

Minced onion and whisk all the dry ingredients together.

Next, add in cottage cheese,

Melted butter and mix until crumbly.

Add in milk, mix until well combined.


On a prepared baking sheet, place dollops of batter onto the baking sheet. Bake in a pre-heated oven at 450°F for 12-15 minutes.

Slap on some of your favorite biscuit topping and enjoy! 

See full recipe below.

Herb Biscuits

  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp sugar
  • 1/2 tsp dried Italian seasoning
  • 1/2 tsp dried minced onion
  • 1/4 tsp salt
  • 1/8 tsp garlic powder
  • 3/4 cup cottage cheese
  • 3 tbs butter
  • 1/3 cup milk
  1. Preheat oven to 450°F. Line baking sheet with parchment paper or nonstick foil.
  2. In large bowl stir together flour, baking powder, sugar, Italian seasoning, onion, salt and garlic powder. Add in cottage cheese and butter and mix until crumbly. Add milk. Stir until combined.
  3. Drop large dollops of batter onto prepared baking sheet. Bake about 12 to 15 minutes or until golden brown. Serve warm with some butter or your favorite biscuit topping.


Recipe adapted by Milk Means More.

Source: Culinary.net

Beverages 20 December 2018

Bloody Mary

Ditch the celery stick and compliment your spicy Bloody Mary with cheese filled perogies and BACON!

For more beverage recipes, go to Culinary.net.

Watch video to see how to make this delicious drink recipe!

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Bloody Mary

  • 1 tsp. Tabasco sauce
  • 64 oz. tomato juice
  • 2 cups vodka
  • 2 tbsp. worcestershire sauce
  • 2 tbsp. lime juice
  • 6 cheese filled perogies (baked according to package)
  • 6 slices bacon (cooked until crispy)
  1. Combine all ingredients into a large pitcher and stir well.
  2. Pour over ice.
  3. Garnish with cheese filled perogies and bacon using a wooden skewer.

Source: Culinary.net

Videos 30 November 2018

Spiced Pumpkin Bars

Cold winter weather calls for comfort food like these delicious and moist pumpkin bars.  Start your favorite movie and warm up your chilly day with a cozy blanket, a mug of hot chocolate and a plate of some of these incredible Spiced Pumpkin Bars.  Find more dessert recipes at culinary.net.

Watch video to see how to make this delicious recipe!

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Spiced Pumpkin Bars

  • 2  cups flour
  • 2  tsp baking powder
  • 2  tsp ground cinnamon
  • 1  tsp baking soda
  • 1/4  tsp salt
  • 4  eggs
  • 15 oz can of pumpkin
  • 1 2/3  cups sugar
  • 1  cup cooking oil
  • 3/4  cup chopped pecans (optional)
  • 8 ounce package cream cheese, softened
  • 1/4  cup butter, softened
  • 1  tsp vanilla
  • 2  cups powdered sugar (sifted)
  • Pecan halves (optional)
  1. In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
  2. In a large mixing bowl beat together eggs, pumpkin, sugar, and oil on medium speed. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans.
  3. Spread batter into an ungreased 15x10x1-inch baking pan.
  4. Bake in a 350° F oven for 25 to 30 minutes or until  the center comes out clean. Cool completely in pan on a wire rack.
  5. In a medium mixing bowl beat together cream cheese, butter, and vanilla until fluffy. Gradually add sifted powdered sugar, beating until smooth.
  6. Frost pumpkin bars. If desired, top with pecan halves. Cut into squares. Store, covered, in refrigerator up to 3 days.

Recipe adapted from Better Homes and Gardens.

Source:  Culinary.net

Breakfast & Brunch 01 November 2018

Blueberry-Pecan Scones

Wake up the family with the delicious smell of blueberry-pecan scones baking in the oven.

Blueberry-Pecan Scones

  • 1/2 cup 2% reduced-fat milk
  • 1/4 cup sugar
  • 2 teaspoons grated lemon rind
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 cups all-purpose flour (about 9 ounces)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons chilled butter, cut into small pieces
  • 1 cup fresh or frozen blueberries
  • 1/4 cup finely chopped pecans, toasted
  • Cooking spray
  • 1 large egg white, lightly beaten
  • 2 tablespoons sugar
  1. Preheat oven to 375°.
  2. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Gently fold in blueberries and pecans. Add milk mixture, stirring just until moist (dough will be sticky).
  3. Turn dough out onto a floured surface; pat dough into an 8-inch circle. Cut dough into 10 wedges, and place the dough wedges on a baking sheet coated with cooking spray. Brush egg white over dough wedges; sprinkle evenly with 2 tablespoons sugar. Bake scones at 375° for 18 minutes or until golden. Serve warm.

Recipe adapted from Cooking Light.

Source: Culinary.net

Watch video to see how to make this delicious recipe!

Dessert 17 October 2018

Caramel Cheesecake

A spin on a classic dessert can either make or break an entire meal. This recipe is without a doubt a winner to make your whole family say, "yum."

This Caramel Cheesecake is smooth and fluffy on the inside, but the outside is topped with warm caramel and toasted, chopped pecans for that sweet and savory crunch you’ve been craving. The recipe is rich and full of that sweet cheesecake flavor. Anyone who likes cheesecake is going to devour this spin-off recipe in seconds.

To make the cheesecake, start by assembling the crust that’s made of crushed wafers, sugar and butter formed to the bottom of your cheesecake pan. Line leftover wafers around the perimeter of the pan to create a sturdy side to give the cheesecake some stability and texture.

Set the crust aside and mix filling ingredients until smooth and blended. It’s important to make sure all the elements are perfectly combined so the consistency of your cake is spot on.

Then it’s time to bake and cool on a wire rack for about an hour after it comes out of the oven. Refrigerate the cheesecake overnight so everything is set and the flavors settle a bit.

Lastly, before serving, prepare the toppings. Microwave to heat the caramels with milk and drizzle over the perfectly baked cheesecake. Finally, sprinkle pecans on top.

This dessert is great for any occasion or just a sweet treat after a long day. It’s satisfying and creamy with some crunch – nearly everything you could ask for in a delicious dessert.

The cool cheesecake topped with the warm caramel makes for a blend of silky, satisfactory bliss. This cheesecake does take some planning ahead, but in the end, it’s totally worth it when you see the reactions of those who take a bite.

For more dessert recipes, go to culinary.net.

Watch video to see how to make this recipe!

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Caramel Cheesecake

CRUST:

  • 46 crushed wafers
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 16-18 whole vanilla wafers for side of form

FILLING:

  • 3 8oz. packages cream cheese, softened
  • 1 cup sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs, lightly whisked

TOPPING:

  • 26 caramels
  • 2 tablespoons milk
  • 1/2 cup chopped pecans, toasted (optional)
  1. Preheat oven to 325°.
  2. CRUST: Mix crushed wafers and sugar then stir in melted butter. Press wafer mix onto bottom of a greased 9-in. springform pan.
  3. Arrange whole vanilla wafers around sides of pan.
  4. FILLING: In a large bowl, beat cream cheese and sugar until smooth. Next beat in sour cream and vanilla. Add lightly whisked eggs; beat on low speed just until blended. Pour over crust. Place pan on a baking sheet.
  5. Bake until center is nearly set, 55-60 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled.
  6. TOPPING: In a microwave, melt caramels with milk; stir until smooth. Drizzle over cheesecake; sprinkle with pecans.

NOTE: To freeze cheesecake: Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze. To use, thaw in the refrigerator.

Recipe adapted from Taste of Home.

Dessert 20 September 2018

Lemon Cream Puffs

You don't have to be a pastry chef to make these delicious little beauties.  With a hint of lemon, these light and fluffy puffs will be a hit at your next gathering.

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Lemon Cream Puffs

  • 1/2 cup water
  • 1/4 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 2 Eggs

LEMON FILLING:

  • 1 egg, beaten
  • 1/3 cup sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons butter, cubed
  • 1 cup heavy whipping cream
  • 2 teaspoons sugar
  • Powdered Sugar
  1. Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth.
  2. Line baking sheet with parchment paper. Brush water over parchment paper. Fill piping bags with pastry dough and pipe circle swirls 3 inches apart.
  3. Bake 30-35 minutes or until golden brown. Remove to wire racks.
  4. For filling, in a small heavy saucepan, combine beaten egg, sugar, lemon juice and butter. Slowly cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Transfer to a small bowl; refrigerate until partially set. Whisk again to make sure ingredients are mixed well.
  5. In a large bowl, beat whipped cream and sugar until stiff peaks form; fold in lemon mixture.
  6. Fill pastry bag with lemon filling. Split pastry puffs. Pipe lemon filling onto pastry bottoms, replace pastry tops. Dust with powdered sugar.

Recipe adapted from Taste of Home.

Source: Culinary.net

Watch video to see how to make this recipe!

Dessert 14 September 2018

Coconut Custard Pie

There's no better way to top off a scrumptious dinner than with a big slice of this yummy coconut custard pie. With a mild taste of coconut and the sweet taste of custard, you'll be wanting to go back for seconds. If desired, top with toasted coconut or better yet, some whipped cream.

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Coconut Custard Pie

  • Pastry for single-crust pie (9 inches)
  • 1 cup sweetened shredded coconut, chopped
  • 3 eggs, beaten
  • 2-1/2 cups 2% milk
  • 2/3 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • Toasted sweetened shredded coconut, optional
  1. Preheat oven to 450°. Line a 9-in. deep-dish pie plate with pastry. Line pastry with a double thickness of heavy-duty foil. Bake 10 minutes. Remove foil; bake 5 minutes longer. Sprinkle coconut over crust; set aside. Reduce oven setting to 350°.
  2. In a large bowl, combine the eggs, milk, sugar, flour, vanilla and salt. Pour over coconut; sprinkle with nutmeg.
  3. Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate leftovers.

Recipe adapted from Taste of Home

Source: Culinary.net

Watch video to see how to make this recipe!

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