This isn’t the recipe Mom used to make (I’ll post that later when she sends it to me) but this is a very nice macaroni. This is a French take on comfort food that is pretty easy to make and the leftovers are great.
Macaroni and Cheese with Prosciutto: Bon Appétit
* 8 ounces small elbow macaroni (2 cups)
* 1 1/2 cups (packed) grated Gruyère cheese (6 ounces)
* 1 cup whipping cream
* 1 cup whole milk
* 3 ounces thinly sliced prosciutto, coarsely chopped
* 3 tablespoons grated Parmesan cheese
* 1/8 teaspoon ground nutmeg
# Position rack in bottom third of oven; preheat to 400ºF.
# Butter 11×7-inch glass baking dish.
# Cook macaroni in large pot of boiling salted water until tender but firm to bite. Drain.
# Whisk 1/2 cup Gruyère, cream, milk, prosciutto, Parmesan and nutmeg in large bowl to blend.
# Add macaroni to coat.
# Season with salt and pepper.
# Transfer to prepared baking dish.
# Sprinkle remaining 1 cup Gruyère until cheese melts and macaroni and cheese sets, about 20 minutes.
# Serve warm. Makes 6 servings.
Everyone needs a classic coffee cake recipe. I’ve taken the liberty of doubling the streusel topping, you’ll thank me for it. Simple to make and leaves your house smelling really good on Sunday morning.
Bisquick Coffee Cake: Betty Crocker
Heat oven to 375°F.
* Cinnamon Streusel (below)
* 2 cups Original Bisquick® mix
* 2/3 cup milk or water
* 2 tablespoons sugar
* 1 egg
# Heat oven to 375°F. Grease 9-inch round pan. Make Cinnamon Streusel; reserve.
# Stir remaining ingredients until blended.
# Mix in a 1/4 of the Streusel topping and spread in pan. Cover with Cinnamon Streusel.
# Bake 18 to 22 minutes or until golden brown, testing with a toothpick.
Cinnamon Streusel Topping
* 2/3 cup Original Bisquick® mix
* 2/3 cup packed brown sugar
* 1 teaspoon ground cinnamon
* 4 tablespoons butter (firm)
Mix all ingredients in small bowl until crumbly. Cutting them with a knife and fork helps separate the butter.
Preheat oven to 400?F.
Active Time: 15 minutes
Total Time: 1 hour 20 minutes
Servings: Makes about 30 Gougéres
1 1/3 cups all-purpose flour, plus more for sprinkling
1 cup water
6 tablespoons unsalted butter, cut into tablespoons
3/4 teaspoon salt
5 large eggs
1 cup shredded Gruy?re cheese (3 ounces)
Sprinkle 2 large rimmed baking sheets with flour. In a medium saucepan, combine the water with the butter and salt and bring to a boil over moderate heat until the butter melts. Add the 1 1/3 cups of flour and beat constantly with a wooden spoon until a smooth, thick paste forms. Continue beating until the dough pulls away from the side of the pan and forms a ball, about 1 minute. Remove the pan from the heat and let the dough cool slightly, about 10 minutes. Add 4 of the eggs, 1 at a time, beating well after each addition. Stir in the cheese.
Drop rounded tablespoons of the dough onto the prepared sheets, about 1 inch apart. Beat the remaining egg in a small bowl. Brush the goug?res with the beaten egg and bake for about 30 minutes, or until puffed and browned. Transfer the goug?res to a platter and serve warm.
You probably have bananas that are turning brown on your sink right now. This is awfully tasty recipe, but I can’t get it to rise much.
Banana Nut Bread: Bon Appétit
Preheat oven to 350º F.
* 1/4 cup plus 1 tablespoon sour cream
* 1 teaspoon baking soda
* 1/2 cup (1 stick) butter, room temperature
* 1 cup sugar
* 2 eggs
* 2 mashed ripe bananas
* 2 cups all purpose flour
* 1/2 teaspoon baking powder
* 1 cup chopped walnuts or pecans
Optional ingredients: dash of cinnamon, nutmeg, vanilla and salt.
Butter 9×5-inch loaf pan.
Combine sour creme and baking soda in small bowl.
Using electric mixer, cream butter and sugar in large bowl.
Beat in eggs, bananas and sour cream mixture.
Sift in flour and baking powder.
Stir in nuts.
Spoon mixture into prepared pan.
Bake until toothpick inserted into center comes out mostly clean and loaf is golden brown, about 55 minutes. Cool in pan for 10 minutes and then turn loaf out onto rack to cool. Great warm, or with a dab of butter.
This has been my favorite holiday treat since forever. Wars have been fought over these, and now you can all make them…please send me some.
Auntie Mary’s Peanut Butter Balls
* 1 stick butter, melted
* 2 cups powdered sugar
* 2 cups chunky peanut butter
* 2 cups Rice Krispies cereal
* 1 – 12 oz. Package chocolate chips
* about an ounce of paraffin
# Mix the melted butter, powered sugar and peanut butter, then add the Rice Krispies.
# Chill the bowl to make forming 1 inch balls easier, then chill the balls for at least an hour. (shorter if you put them in the freezer)
# Melt chocolate chips and paraffin in double boiler.
# Dip balls into the mixture one at a time and place on wax paper. (Toothpicks work well to dip the balls)