Frozen Broccoli on a Stick

From the Food Network Chocolate Raspberry Sauce Recipe courtesy of Gourmet Magazine 1 cup heavy cream 5 tablespoons raspberry jam 4 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped fine 1 ounce unsweetened chocolate, chopped fine 1 to 2 tablespoons cassis, or to taste In a heavy saucepan bring the cream to a simmer with the jam, whisking, remove the pan from the heat, and add the chocolates and a pinch of salt. Let the mixture stand for 3 minutes, …

From the Food Network. Peanut Butter Fudge Recipe courtesy Gale Gand 2 cups sugar 2 cups brown sugar 1 teaspoon salt 1/2 cup cocoa powder 1 1/3 cups milk 1/4 cup butter 3/4 cup peanut butter 2 teaspoons vanilla In a saucepan, stir together the sugars, salt, cocoa powder, milk, and heat until sugar is dissolved. Add the butter and cook to 238 degrees F on a candy thermometer. Pour out of the pan into a mixing bowl to cool …

Butterscotch Sauce From Food Network Kitchens 1 1/4 cups packed light brown sugar 2/3 cup light corn syrup 1/4 cup unsalted butter 1 cup heavy cream 2 teaspoons vanilla extract Combine the sugar, corn syrup, butter, and 3/4 cup of the cream in a heavy-bottomed saucepan. Bring to a boil, stirring, over medium heat. Turn the heat to medium-low. Place a candy thermometer in the pan. Boil the sugar, without stirring, until the mixture reaches 234 degrees F., (the soft …

From the Food Network Build-Your-Own Ice Cream Sundae with Home-Made Caramel Sauce Recipe courtesy Bob Blumer Home-Made Caramel Sauce: 1 cup sugar 2 tablespoons water 1 cup heavy cream 2 or 3 different flavored pints ice cream Some or all of the topping suggestions: chopped up Heath bar, toasted hazelnuts, chocolate chips, fresh coconut wedges, fresh raspberries, mini bananas, mint, fresh raspberries, penny candy, etc In a saucepan over medium-high heat, add water and sugar. Stir occasionally for approximately 5 …

From the Food Network Maple Almond Brittle Recipe courtesy Gourmet Magazine 1 1/2 cups Grade B maple syrup 1/4 cup light corn syrup 1/2 teaspoon salt 1 1/2 cups sugar 2 cups sliced unblanched almonds, toasted lightly In a heavy saucepan combine the maple syrup, the corn syrup, the salt, and the sugar. Bring the mixture to a boil over moderate heat, stirring and washing down any sugar crystals clinging to the side with a brush dipped in cold water, …

Multiple versions, from the Food Network. Mama’s Divinity Recipe courtesy Paula Deen 4 cups sugar 1 cup white corn syrup 3/4 cup cold water 3 egg whites 1 teaspoon pure vanilla 2 cups chopped pecans In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees F on a candy thermometer, bringing it to a hard …

From The Food Network Cheddar Cheese Popcorn Recipe courtesy Gale Gand 3 tablespoons melted butter 1/4 cup cheddar cheese powder, plus 1 tablespoon 1/4 teaspoon mustard powder 1/4 teaspoon cayenne pepper 4 cups popped popcorn Salt and pepper In a large bowl, combine the butter, cheddar cheese powder, mustard powder, cayenne pepper and the popcorn. Season with salt and pepper, to taste and toss to combine. Serve immediately. and Nutty Caramel Corn Recipe courtesy Gale Gand This is what I …

From “a skier’s thanksgiving,” Local Flavor, Nov 06. Writer’s comment: A couple of years ago I tried my friend Rhoda Sherry’s cranberry chutney, and asked her to email it to me. Her comment: “The first time people have it, they go, “Wow!” Usually people just make cranberry sauce or jelly. This recipe has zest to it and it adds a great component to the palate.” Well-known in food and wine circles in Santa Fe, Rhoda and her husband Howard are …

From Wild Oats. Fudgie Pumpkin Brownies These uniquely spiced brownies are extra moist and fudgie, thanks to the addition of applesauce and canned pumpkin. Prep time: 10 minutes, Cook time: 25 minutes 4 eggs or 1 c. (8 oz.) egg substitute 1 c. brown sugar 1/2 c. sugar 1 c. canned pumpkin 1 tsp. vanilla 1 Tbsp. applesauce 1 1/4 c. cocoa powder 1 c. flour Preheat oven to 350. Lightly coat a 9×13″ baking pan with vegetable cooking spray. …

From the NYT November 8, 2006 Recipe: No-Knead Bread Adapted from Jim Lahey, Sullivan Street Bakery Time: About 1½ hours plus 14 to 20 hours’ rising 3 cups all-purpose or bread flour, more for dusting ¼ teaspoon instant yeast 1¼ teaspoons salt Cornmeal or wheat bran as needed. 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough …