GOUGERES, 11/16/2011 - KATV - Breaking News, Weather and Razorback Sports

GOUGERES, 11/16/2011

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  • RecipesMore>>

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    Friday, July 25 2014 8:00 AM EDT2014-07-25 12:00:44 GMT
    Brandon DouglasPrep Time 30 minBake Time ~35 minCool Time Serve Instantly for Ideal Texture2 ½ cups Splenda Zero Calorie Sweetener, Divided into 1 ½ cups and 1 cup2 cup Gluten Free Bisquick All Purpose flour6 Tbsp ½ cup cocoa, divided respectively4 tsp baking powder½ tsp salt2 cups Whole Milk2/3 cup unsalted butter, melted3 teaspoons Gluten Free vanilla extract½ cup firmly packed Splenda Brown Sugar blend3 cups hot waterPreheat oven to 3500FStir Together 1 ½ cups Splenda Zero Calorie Sweeten...More >>
    Brandon DouglasPrep Time 30 minBake Time ~35 minCool Time Serve Instantly for Ideal Texture2 ½ cups Splenda Zero Calorie Sweetener, Divided into 1 ½ cups and 1 cup2 cup Gluten Free Bisquick All Purpose flour6 Tbsp ½ cup cocoa, divided respectively4 tsp baking powder½ tsp salt2 cups Whole Milk2/3 cup unsalted butter, melted3 teaspoons Gluten Free vanilla extract½ cup firmly packed Splenda Brown Sugar blend3 cups hot waterPreheat oven to 3500FStir Together 1 ½ cups Splenda Zero Calorie Sweeten...More >>
  • Raspberry Lemonade, 7/23/14

    Raspberry Lemonade, 7/23/14

    Wednesday, July 23 2014 10:09 AM EDT2014-07-23 14:09:04 GMT
    Michael LanariKitchen Bath Concepts4 cups fresh lemon juice3 cups sugar1 bag frozen raspberriesIce cubes, for servingSqueeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so b...More >>
    Michael LanariKitchen Bath Concepts4 cups fresh lemon juice3 cups sugar1 bag frozen raspberriesIce cubes, for servingSqueeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so b...More >>
  • Blueberry Cheesecake Bars with Oreo Cookies, 7/22/14

    Blueberry Cheesecake Bars with Oreo Cookies, 7/22/14

    Tuesday, July 22 2014 11:12 AM EDT2014-07-22 15:12:24 GMT
    Alan BennettYield: 32 servingsIngredients:1 1/4 Quart Oreo Pieces-small, divided6 Tbl. butter, meltedCup Original Cream Cheese, softened2 Cup sugar4 Ea. eggs1 1/4 Cup fresh blueberries1/3 Cup semi-sweet or dark chocolate, meltedDescription:Cheesecake bars made with fresh blueberries and Oreo Cookie Pieces.Preparation Steps:Combine 1 lb. of the Oreo Pieces and butter; press evenly onto bottom of 1 parchment-lined half-sheet pan. Place cream cheese and sugar in large bowl of electric mixer fitt...More >>
    Alan BennettYield: 32 servingsIngredients:1 1/4 Quart Oreo Pieces-small, divided6 Tbl. butter, meltedCup Original Cream Cheese, softened2 Cup sugar4 Ea. eggs1 1/4 Cup fresh blueberries1/3 Cup semi-sweet or dark chocolate, meltedDescription:Cheesecake bars made with fresh blueberries and Oreo Cookie Pieces.Preparation Steps:Combine 1 lb. of the Oreo Pieces and butter; press evenly onto bottom of 1 parchment-lined half-sheet pan. Place cream cheese and sugar in large bowl of electric mixer fitt...More >>

Michael Lanari-Kitchen & Bath Concepts

 

Ingredients

  • 1/2 cup milk
  • 2 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 eggs
  • 3/4 cup grated Gruyere, or other Swiss cheese
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon dry mustard powder
  • 1/4 teaspoon cayenne

Directions

Preheat the oven to 425 degrees F.

Heat the milk and butter in a medium-large saucepan over medium-high heat. When the mixture simmers and the butter is melted, add the flour all at once and stir. Add the salt and pepper. Reduce heat to medium and stir for 1 to 2 minutes to dry the mixture out. Turn off heat and stir a bit more to cool slightly.

Add the eggs 1 at a time, beating well to incorporate each egg before adding the next. Stir in the cheese, mustards, and cayenne and mix until smooth. Transfer the mixture to a pastry bag with a large plain tip.

Pipe the mixture onto to a parchment paper-lined cookie sheet in rows of kisses, about 1- inch in diameter.

 (The recipe can be made to this point up to 8 hours in advance and refrigerated, or frozen for up to a week. Thaw at room temperature before baking.)

Bake for 10 minutes. Reduce the heat to 375 degrees F and continue baking until golden brown, about 8 to 10 minutes more.

  • AppetizersMore>>

  • Bruschetta with Asparagus Pesto, 7/9/14

    Bruschetta with Asparagus Pesto, 7/9/14

    Wednesday, July 9 2014 11:35 AM EDT2014-07-09 15:35:30 GMT
    Michael LanariKitchen Bath Concepts1 bunch fresh green asparagus¼ c freshly grated Parmesan2 tbsp pine nuts½ c olive oilkosher saltfresh black peppertoasted ciabatta bread slicesRinse the asparagus and cook in boiling water for 4-5 minutes. Drain and cut into pieces. Place in a blender with the Parmesan and pine nuts (keep a few pine nuts for decoration). Blend while adding the oil a little at a time until the mixture has a smooth, creamy consistency. Season with salt and pepper. Serve on pi...More >>
    Michael LanariKitchen Bath Concepts1 bunch fresh green asparagus¼ c freshly grated Parmesan2 tbsp pine nuts½ c olive oilkosher saltfresh black peppertoasted ciabatta bread slicesRinse the asparagus and cook in boiling water for 4-5 minutes. Drain and cut into pieces. Place in a blender with the Parmesan and pine nuts (keep a few pine nuts for decoration). Blend while adding the oil a little at a time until the mixture has a smooth, creamy consistency. Season with salt and pepper. Serve on pi...More >>
  • Firecracker Hummus (Vegan, Gluten-Free), 7/1/14

    Firecracker Hummus (Vegan, Gluten-Free), 7/1/14

    Tuesday, July 1 2014 8:00 AM EDT2014-07-01 12:00:20 GMT
    Elizabeth Finch Ingredients: 1 15-ounce can organic garbanzo beans, rinsed and drained 2 large cloves garlic, crushed with the flat side of a chef’s knife 2 tablespoons tahini 2 tablespoons extra virgin olive oil 1/4 cup water 1/2 teaspoon ground cumin 1/2 teaspoon sea salt 1 tablespoon gluten-free, vegan sriracha sauce, plus more for garnish Chopped tomatoes, cilantro and green onions for garnish Directions: Add the crushed garlic and the garbanzo beans to the bowl of a food processor, and...More >>
    Elizabeth Finch Ingredients: 1 15-ounce can organic garbanzo beans, rinsed and drained 2 large cloves garlic, crushed with the flat side of a chef’s knife 2 tablespoons tahini 2 tablespoons extra virgin olive oil 1/4 cup water 1/2 teaspoon ground cumin 1/2 teaspoon sea salt 1 tablespoon gluten-free, vegan sriracha sauce, plus more for garnish Chopped tomatoes, cilantro and green onions for garnish Directions: Add the crushed garlic and the garbanzo beans to the bowl of a food processor, and...More >>
  • Kid’s Healthy Summer Snacks: Afternoon Delights

    Kid’s Healthy Summer Snacks: Afternoon Delights

    Wednesday, June 25 2014 10:13 AM EDT2014-06-25 14:13:24 GMT
    Michael LanariCream cheeseStrawberry preservesGraham crackersFresh strawberriesWhisk together 2 tablespoons softened light cream cheese or Neufchatel cheese and 1 teaspoon strawberry or raspberry preserves. Spread the mixture on graham crackers and top with fresh strawberry slices or fresh raspberries.More >>
    Michael LanariCream cheeseStrawberry preservesGraham crackersFresh strawberriesWhisk together 2 tablespoons softened light cream cheese or Neufchatel cheese and 1 teaspoon strawberry or raspberry preserves. Spread the mixture on graham crackers and top with fresh strawberry slices or fresh raspberries.More >>