NBHE Recipes
Hazelnut Swirl Bread
A cool day for coffee or tea…well, you can have this. As we embark upon these last days of cold weather why not enjoy a moment with your family. The recipe below will prove to be a treat for a cool, breezy day…Enjoy!
- 2 (.25 ounce) packages active dry yeast
- 1/2 cup warm water (110 degrees F to 115 degrees F)
- 2 cups warm milk (110 to 115 degrees F)
- 1 cup mashed potato flakes
- 2/3 cup shortening
- 1/2 cup sugar
- 2 eggs, lightly beaten
- 1 teaspoon salt
- 3 cups whole wheat flour
- 3 cups all-purpose flour
- FILLING:
- 3 tablespoons butter or margarine, softened
- 2/3 cup packed brown sugar
- 2 egg yolks
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
- 2 cups finely chopped hazelnuts
- In a large mixing bowl, dissolve yeast in warm water. Add the milk, potato flakes, shortening, sugar, eggs, salt, whole wheat flour and 1 cup all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14-in. x 9-in. rectangle.
- For filling, in a small mixing bowl, beat butter, brown sugar and egg yolks until creamy. Add milk and vanilla; mix well. Stir in hazelnuts. Spread over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Place seam side down in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375 degrees F for 15 minutes. Cover with foil. Bake 20-25 minutes longer or until golden brown. Remove from pans to wire racks to cool.
Red Velvet cake
Makes 1 (3-layer) cake
2½ cups all-purpose flour
2 cups sugar
1 cup Dutch-process cocoa powder
1½ teaspoon baking soda
¾ teaspoon salt
3 large eggs
2 cups vegetable oil
1½ cups buttermilk
1½ teaspoons apple cider vinegar
1½ teaspoons vanilla extract
1 (1-ounce) bottle red food coloring
Cream-Cheese Frosting (Recipe follows)
1. Preheat oven to 325ห. Lightly spray 3 (8-inch) round cake pans with nonstick spray with flour. Line each pan with a parchment round; spray again.
2. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Add the eggs, oil, buttermilk, vinegar, and vanilla extract. Using an electric mixer at medium speed, beat batter until smooth, about 2 minutes. Evenly divide batter among prepared pans. Bake for 20 minutes, or until a wooden pick inserted near the center comes out clean.
3. Cool for 10 minutes in pans. Remove cakes from pans, and cool completely on wire racks. Note: Do not frost cake until it is completely cool.
4. Place 1 cake layer on a cake stand, and spread with about ¼ of the Cream-Cheese Frosting. Top with second layer, and spread with ¼ of the frosting. Top with third layer, and spread top and sides with remaining frosting.
Makes 3½ cups
2 (8-ounce) packages cream cheese, softened
¼ cup unsalted butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
In a large bowl, and using an electric mixer at medium speed, beat the cream cheese, butter, confectioners' sugar, and vanilla extract until creamy. Use immediately.
Visit www.victoriamag.com for more exciting recipes!
Gotta Have it Chili
- 1 pound ground beef
- 1 cup chopped onion
- 1 green bell pepper- Diced
- 2 1/2 tablespoons chili powder
- 2 tablespoons of Brown Sugar or Honey
- 3 cloves of garlic, minced
- 1 (29 ounce) can diced tomatoes
- 1 (16 ounce) can chili beans, undrained
- salt and pepper to taste
- For a great Louisiana taste, add a few drops of tabasco sauce!
- In a large saucepan over medium high heat, combine the ground beef, onion and bell peppers. Saute for about 5 minutes, or until beef is browned. Drain excess fat.
- Add the chili powder, garlic, tomatoes, tomato sauce and salt and pepper to taste. Bring to a boil and reduce heat to low. Cover and simmer for 1 1/2 hours, stirring occasionally. Stir in the beans and heat through.
Spiced Baked Pear
A holiday recipe from the Burges kitchen
Ingredients:
- four Bartlet pears
- ¼ butter
- 1 Tbs honey
- ¼ cup lemon juice
Crumb:
- ¼ cup butter (softened)
- ¼ cup brown sugar
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ½ tsp nutmeg
- ¼ cup walnuts
Directions: Peel the pears with a vegetable peeler. Cut each pear in half and place cut side up in a glass baking dish. Place 1 Tbs of butter on each pear. Drizzle honey over pears. Pour the lemon juice over pears. Then fill the bottom of the baking dish with water (just enough for the bottoms of the pears to be sitting in water.) Cover the pan with foil. Bake at 300F for 30 minutes – 1 hour until they are softened. You should be able to take a toothpick and poke straight through the pear.
While the pears are baking, mix up the crumb. To mix up the crumb, take the softened butter and mix in the brown sugar, spices, and vanilla. Mix in the walnuts.
Place the crumb on the pears. You can either spread it evenly over the top, or heap it up in the middle. Once all of the crumb has been placed, put the uncovered pan in the oven. You can simply turn the oven off once the pears are done baking, and place the pan back in the turned off oven for 5-10 minutes until the crumb is thoroughly heated.
Serving suggestions: Serve with icecream. Or serve with coffee that has a type of nutty flavor, such as Sumatra coffee, or apple spiced tea! Your guests will be sure to enjoy this delicious treat!
Please visit the NBHE Facebook page and post your favorite holiday recipe for our readers to enjoy!
Fruit Smoothies
from the NBHE Kitchen
April 2011
Do you need an idea for a refreshing nutritious snack your children can enjoy this summer…try these easy to make fruit smoothies!
Try out different varieties of fruit. Fresh fruit is best if you can find it – strawberries, blueberries, bananas, mango, papaya – be creative! If you cannot get fresh fruit frozen fruit will work too.
To prepare the fruit, wash it, remove the stalks and peel. Then place it on trays in the freezer for several hours.
It is a great idea to store frozen fruit in a bag or container so that you can pull it out any time for a quick smoothie snack!
When your fruit is ready, pull out the blender. Add the fruit. Add some milk and plain yogurt – a total of about 1 1/2 cups. For a special treat you can add in some ice cream or sherbet! If the smoothie is tart you can add a few tablespoons of honey or sugar. You can also add some ice cubes to make the mixture more icy!
A special hint: frozen bananas are good in any smoothie – they make it rich and creamy! Frozen mango is also a great addition.
Let your kids help you in the kitchen…smoothies are an easy snack that they can make all by themselves after a bit of practice!
Enjoy!
