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STRAWBERRY TRIFLE, 5/27/13

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  • Gluten Free, Reduced Carbohydrate Chocolate Cobbler, 7/24/14

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  • Ahi Tuna Wraps, 7/28/14

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    Monday, July 28 2014 11:55 AM EDT2014-07-28 15:55:57 GMT
    Ryan MarshTrio'sFor the marinade:1 c. pineapple juice1 c. soy sauce1/4 c. juice from pickled ginger1/2 c. rice wine vinegar1 T. sugarMix all marinade ingredients together in a medium bowl and set aside.For the Volcano Sauce:1 c. mayonnaise2 T. sesame oil3 T. Sriacha sauceMix all ingredients together and transfer to a squeeze bottle. Keep refrigerated until ready to use. To assemble:Ahi or other very fresh tuna, cut into 1/2-inch cubesRomaine or bibb lettuceWhole avocados, pitted and dicedPrep...More >>
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Capi & Tony Peck

Trio's

 

serves 12

 

 

 

For the vanilla genoise:

 

6 eggs, separated

 

1 ½ c. sugar

 

½ t. salt

 

1 t. vanilla

 

¼ c. hot water

 

4 T. butter, melted

 

1 c. flour

 

 

 

Preheat oven to 350 degrees.  Combine egg yolks, 1 cups of the sugar, salt & vanilla in the bowl of an electric mixer.  Whip with the whisk attachment on high speed until thick, 3-5 minutes.  Reduce to medium speed & slowly add hot water.  Scrape down sides of the bowl.  Increase speed to high again, and whip until thick.  Fold in flour with spatula.  Fold in melted butter.  Set aside.

 

 

 

In a clean bowl, whip the egg whites on medium speed until frothy.  Increase to high speed and slowly add the remaining half cup of sugar.  Whip until stiff.  Fold into the reserved batter.  Gently spread batter into a 9 x 13 pan lined with parchment paper.  Bake until the cake is golden and springs back lightly when touched, about 20-25 minutes.

 

 

 

Cool  cake in pan.  Remove by running a knife around inside edge.  Invert onto a clean work surface and carefully peel off parchment.  Can be made a day or two in advance.  It also freezes well.

 

 

 

For the Grand Marnier Custard:

 

8 egg yolks

 

½ c. plus 2 T. sugar

 

pinch of salt

 

¼ c. Grand Marnier or Triple Sec

 

½ c. orange juice

 

2 1/2 c. heavy cream

 

3 pints strawberries, caps removed plus 6 berries for garnish

 

 

 

Fill a large mixing bowl 1/3 full of ice water and set aside.  Fill a medium saucepan 1/3 full of water and bring to a boil.

 

In a medium stainless steel mixing bowl, whisk together egg yolks, ½ c. sugar & the salt.  Whisk in Grand Marnier and orange juice.  Set bowl on top of the saucepan of boiling water. Make sure water does not touch the bottom of the bowl.  Whisk

 

mixture constantly until thick, 2 – 3 minutes.  Place the bowl over the bowl containing the ice water, and whisk until mixture is cool.

 

 

 

Whip cream in mixer until thick and fold into Grand Marnier mixture.  Refrigerate.

 

 

 

In a food processor, coarsely chop strawberries with remaining 2 T. sugar, pulsing briefly.

Using a serrated knife, cut the cake horizontally into three layers. Place a layer of crushed berries in the bottom of a 9 x 13 pan.  Top with a generous cup of the Grand Marnier custard.  Cover with a cake layer.  Repeat layers ending with custard.  Chill for at least 6 hours before serving.  Garnish with berries.

  • DessertsMore>>

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    Monday, July 28 2014 3:41 PM EDT2014-07-28 19:41:01 GMT
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  • Blueberry Cheesecake Bars with Oreo Cookies, 7/22/14

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    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 >>
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  • Melinda's chocolate peanut butter "dump" cake

    Melinda's chocolate peanut butter "dump" cake

    Tuesday, July 22 2014 9:20 AM EDT2014-07-22 13:20:16 GMT
    From Melinda Mayo, My Chocolate Peanut Butter "Dump" Cake was a hit this morning on Daybreak. I love to cook, but I don't bake a lot, so I bought this new cookbook with easy recipes. Chocolate Peanut Butter Cake 1 Pkg (about 15 oz.) chocolate fudge cake mix 1 1/4 cups water... 3 eggs 1/3 cup vegetable oil 2/3 cup creamy peanut butter, *warmed divided 1 cup mini peanut butter cups *Microwave peanut butter on LOW (30%) about 2 mins until pourable 1. Preheat oven to 350 degrees. Spray 13 x 9...More >>
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