Our TASTY TIP for June, What to do with my leftovers? One of the first rules I learned in culinary school was no waste! I’ve created an appetizer from leftover collard greens and rice ( shown above ). I chose a twist on a Chinese dish and made eggrolls and fried rice. This concept can be pared with many different ingredients as well. For instance Jambalaya or Hoppin’ John with your rice and one of my favorites Corned Beef and Cabbage with spicy yellow mustard for your eggrolls. Whatever the choice you decide ! Bon Appetit
Author Archives: bittersweettoffeecompany
Our secret to the perfect pie dough is pastry flour and butter. The traditional recipe calls for All – Purpose flour, butter and shortening (Crisco). Our recipe is more flakey with a lighter texture. If you don’t have pastry flour it’s easy to make. Sift together equal parts cake flour and all -purpose flour. The two examples shown above represent the top crust (flakey) and the bottom crust (mealy).
10 oz. Sifted pastry flour
3oz. Cold water
1/2 oz. Sugar
Combine pastry flour, salt, sugar and frozen butter cut up in 1/2 inch pieces. Manipulate the dough with your fingers until it resembles the examples above. For the flakey (top crust) manipulate the dough but leave the butter slightly chunky. For the mealy (bottom crust) manipulate dough until it resembles corn meal. Add water form a ball and refrigerate for one hour.
Summer is officially here. That means to stay cool you’ll be consuming lots of cold & delicious treats like ice cream. Ever tasted ice cream that contained those not-so-tasty ice crystals? When exposed to air ice cream quickly develops ice crystals and freezer burn. Well, here is a tip to help put that problem…on ice:
- As the ice cream is consumed, cut off the empty part of the container with scissors or a knife.
- Discard the extracted container; then replace the lid and return to the freezer.
That tasty tip will help cut down on ice crystal formation and freezer burn. However, it won’t cut down on calories. For that you will have to consume less ice cream or exercise more after you indulge in a big banana split topped with pieces of BTC Toffee! 😉
- 1 ½ cups semisweet chocolate morsels
- ½ cup butter, softened
- 1 (16-oz) package light brown sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 tsp. baking soda
- ½ tsp. salt
- 1 (8-oz) container sour cream
- 1 cup hot water
- 2 tsp. vanilla extract
- ¼ cup powdered sugar
- Melt chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 ½ minutes total time). Stir until smooth.
- Beat butter and brown sugar at medium speed with an electric mixer about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
- Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow steady stream, beating at low speed just until blended. Stir in vanilla.
- Spoon batter evenly into a greased and floured 10-inch tube pan. Bake at 350 degrees for 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and let cool completely on wire rack.
- Sift powdered sugar over top of cake.
Chunks of half-melted chocolate appear in every bite of this sinfully good bread pudding. And it gets even better….you serve it in a pool of brandy sauce.
- 1 (1 pound) loaf day-old French bread
- 3 ½ cups milk
- 1 cup half-and-half
- 4 large eggs, lightly beaten
- 1 cup sugar
- 2 Tbsp. butter or margarine, melted
- 1 Tbsp. vanilla extract
- 1/8 tsp. salt
- 2 (4-oz.) bittersweet chocolate baking bars, chopped
- Tear bread into small pieces, place in a large bowl. Add milk and half-and-half, let mixture stand 10 minutes.
- Combine eggs, sugar, butter, vanilla, and salt, add to bread, stirring well. Stir in chopped chocolate. Spoon mixture into a lightly greased 13 x 9 inch pan. Bake, uncovered, at 325 degrees for 55 minutes or until firm and lightly browned. Serve warm with warm White Chocolate Brandy Sauce.
White Chocolate Brandy Sauce
- ½ cup sugar
- ½ cup butter or margarine
- ½ cup half-and-half
- 1 (4- oz) white chocolate, baking bar
- 3 Tbsp. brandy
- Combine first 3 ingredients in a saucepan; bring to a boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer 5 minutes. Remove from heat; add white chocolate, stirring until chocolate melts. Stir in brandy. Serve warm.
- 6 ounces bittersweet chocolate cut into ½ – inch pieces
- 1/3 cup Dutch-processed cocoa
- 1½ teaspoons instant espresso (optional)
- ½ cup plus 2 tablespoons boiling water
- 2 ounces unsweetened chocolate, finely chopped
- 4 tablespoons (½ stick) unsalted butter, melted
- ½ cup plus tablespoons vegetable oil
- 2 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 2½ cups (17½ ounces) sugar
- 1¾ cups (8¾ ounces) unbleached all-purpose flour
- ¾ teaspoon table salt
- Adjust oven rack to lowest position and heat oven to 350 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of pan in the same manner, perpendicular to the first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width). Spray with nonstick cooking spray.
- Whisk cocoa, espresso powder (if using) and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.
- Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.
- Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve.