Lemon Pepper Paneer

Ingredients:

Paneer
Olive oil
Lemon Pepper
1 small onion (chopped into 1 in pieces)(optional)
1/2 small red pepper (chopped into 1 in pieces)(optional)

Directions:

  1. Cut paneer into 3/4 in cubes.
  2. Put into mixing bowl.
  3. Drizzle with olive oil (about 1/3 c).
  4. Sprinkle with lemon pepper (about 1/3 of the bottle).
  5. Mix well.
  6. Optional: Add onion and red pepper to bowl. Mix well.
  7. Let sit for four hours to overnight to let the flavors soak in.
  8. Preheat oven to 350F.
  9. Spread cubes out onto nonstick cookie sheet.
  10. Bake 10 min.
  11. Take out of oven and mix.
  12. Bake 10 min.
  13. Take out of oven and mix.
  14. Paneer should be nicely browned and crisp. If not bake another 3-5 min.
  15. Take out of oven, put into serving bowl lined with paper towels.
  16. Enjoy!

 

Baker’s German Chocolate Cake (Original Recipe)

INGREDIENTS:

CAKE

1 (4 ounce) package Baker’s German sweet chocolate
1⁄2 cup boiling water
1 cup butter
2 cups sugar
4 eggs, separated
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1⁄2 teaspoon salt
1 cup buttermilk

FROSTING:

1 1⁄2 cups evaporated milk
1 1⁄2 cups sugar
4 slightly beaten egg yolks
3⁄4 cup butter
1 1⁄2 teaspoons vanilla
2 cups Baker’s shredded coconut
1 1⁄2 cups chopped pecans

CAKE DIRECTIONS:

Heat oven to 350°F.

Cover bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt.

Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

Add egg whites; stir gently until well blended. Pour into prepared pans.

Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans.

Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely.

Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.

COCONUT-PECAN FROSTING DIRECTIONS:

Combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine and vanilla in saucepan.
Cook and stir over medium heat until thickened. Remove from heat.
Stir in shredded coconut and chopped pecans.
Cool until thick enough to spread.
Makes 4-1/4 cups.

Palmer House Hilton Brownie

The Chicago World’s Columbian Exposition of 1893 was a chocolate-lovers dream. It was there that Boston-based chocolatier Walter M. Lowney displayed the first American chocolate bars. It was there that America’s oldest chocolate maker, Walter Baker & Company (1765–more history here) , showed visitors how chocolate was made, handing out free samples and free chocolate-recipe brochures. And it was there that the first chocolate brownie was introduced, created by the Palmer House hotel kitchens in response to Bertha Palmer’s request for a portable dessert that ladies could enjoy in boxed lunches at the fair.

Unlike other brownie recipes which started appearing in 1904 and specified that butter and sugar were first creamed before being combined with a small amount of melted chocolate, the Palmer House brownie is unique, made with more than a pound of melted chocolate and a pound of melted butter. The finished brownie is also glazed with apricot. And oh my, is it good! True to its name, the Palmer House Hilton treat is a combination of chocolate fudge and brownie, crispy-chewy on the edges, ultra dense and chocolatey, and best served frozen, or very cold. Palmer House Hilton historian Ken Price says the brownie remains a standard at the hotel, made from the original recipe and offered to restaurant guests as an after-meal thank-you treat. For more story on Bertha Palmer and the Palmer House Hilton history, see our Palmer House Hilton Prosciutto-Wrapped Filet story, and, you can also join hotel historian Ken Price for “History is Hott!” a guided tour plus lunch at the hotel’s Lockwood Restaurant.

Makes One, 9 x 12 pan of brownies

Brownie Ingredients
1 lb. plus 2 oz. semi-sweet chocolate
1 lb. butter
12 oz. granulated sugar
8 oz. cake flour
1 Tbsp baking powder
4 large whole eggs
1 lb crushed, toasted walnuts
Apricot Glaze Ingredients
1 cup water
1 cup apricot preserves
1 envelope unflavored gelatin powder
Instructions
Make brownies: Melt chocolate with butter in a double boiler or heat-proof bowl suspended over very hot water. Mix dry ingredients in a mixing bowl (except walnuts.) Mix melted chocolate/butter mixture with dry ingredients. Whisk in eggs, one at a time, taking about 5 minutes continuous whisking from the first egg to the last. Butter and flour a 9 x 12 baking dish. Preheat oven to 350. Toast walnuts for about 15 minutes until fragrant. Lower oven temperature to 300. Chop walnuts and set aside. Spread brownie batter into the prepared pan. It will be very liquid. Sprinkle surface with the chopped walnuts, pressing down so that they are partly submerged. Bake in 300 degree oven 45 to 50 minutes until the brownies have crisped on the edge of the pan–about 2-inches around the full edge of the pan. The brownies in the center of the pan will remain slightly jiggly. Note: even when properly baked, these brownies will test “gooey” in the center with a toothpick test, due to the richness of the batter. Remove brownies from oven and cool on a rack for 30 minutes.
Make glaze: Mix water, preserves and unflavored gelatin in a saucepan over medium heat. Whisk until boiling; heat at boiling for two minutes. While the glaze is still hot, spread a thick layer over the brownies. Cool completely. Place in the freezer for 3 to 4 hours. Slice and serve while very cold and firm.

http://lostrecipesfound.com/recipe/the-palmer-house-hilton-original-chocolate-fudge-brownie/

Note: I had these, and they are AMAZING.

Creme Brulee

Serves 4

Ingredients:

1 qt heavy cream

1 vanilla bean, halved, scraped

3/4 c sugar

8 egg yolks

turbinado sugar, for serving

Directions:

1. Preheat oven to 300 F.

2. Simmer cream, vanilla bean with seeds in med saucepan over med high heat. Remove from heat and let sit 30 min. Throw out vanilla bean.

3. In bowl, whisk sugar and egg yolks until smooth. Slowly pour in cream mixture. Whisk until smooth. Set aside.

4. Place a paper towel in the bottom of a 9 x 13 baking pan, and place 6 pyrex ramekins inside. Divide custard among ramekins. Pour boiling water into pan to cover ramekins half way.

5. Bake until custard is set but still loose in center, about 35 min. Transfer ramekins to wire rack. Cool. Chill until firm, almost 4 hours.

6. Dab any condensation off custard cups with a paper towel. Sprinkle custard with turbinado sugar. USE A BLOWTORCH and go back and forth over the sugar until it becomes brown and caramelized. Let sit briefly until it hardens.

Enjoy!