Sabtu, 01 Mei 2010
1 cup butter, softened
1 cup granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsweetened cocoa powder
1/2 cup chopped pecans or walnuts
4 ounces butter
4 tablespoons unsweetened cocoa powder
1 pound (about 3 1/2 cups) confectioners' sugar
1/2 teaspoon vanilla
5 to 6 tablespoons evaporated milk or half-and-half, heated
Grease and flour a 9x13x2-inch baking pan. Heat oven to 350°.
In a mixing bowl, combine butter and sugar; beat until light and fluffy. Add eggs one at a time, beating after each addition. Stir in vanilla.
Jumat, 30 April 2010
For this Kentucky fried chicken recipe, you can use lard, crisco (shortening), or one of the vegetable oils. You can also add butter, if you choose, skimming off any foam that rises to the top while heating the oil. You can toss in chunks of ham or bacon to add flavor. Crucial are the skillet or pan, and the temperature of the oil. On my first try the oil was too hot; the result was burned, undercooked chicken. Oil that is not hot enough will not deliver crisp chicken.
1 good chicken (Kosher or 'natural' chickens are usually best), cut into serving pieces, or use 8 to 10 leg pieces (drumsticks and thighs), trimmed of excess fat.
1 tablespoon curry powder
1/2 teaspoon ground allspice
fines herbes mix:
1 tsp chopped tarragon
1 tsp chopped chervil
1 tsp chopped chives
1 tsp chopped parsley
(or any combination of the above, plus whatever else you fancy)
1 - 2 cloves garlic, minced
1 tsp cayenne pepper (more or less to taste)
1 cup flour
Salt and pepper to taste
Enough oil or lard to fill skillet to a depth of about 1/2" - lard, lard and butter combined or vegetable: Crisco shortening, corn, canola, peanut. Canola or corn oil imparts the least flavor, lard the most. Crisco shortening seems to result in the 'crispest' chicken. Canola is considered the healthiest.