Baking with Betty
This week's column is dedicated to year 2014. Health, happiness and prosperity to you all.
Chicken Carbonara Risotto
1 tablespoon vegetable oil
1 pound boneless skinless chicken breast, cut into strips
1 can condensed cream of chicken soup
1 cup frozen peas
1 1/2 cups milk
2 cups quick-cooking rice, uncooked
1/4 cup bacon bits
1/4 cup grated Parmesan cheese
Heat oil in large skillet over medium-high heat. Add chicken, cook and stir 4 to 5 minutes until cooked through. Add soup, peas and milk. Bring to a boil. Stir in rice, cover. Reduce heat to medium-low and simmer for 5 minutes. Stir in bacon bits and Parmesan cheese.
Ham & Broccoli Frittata
1 1/4 cups shredded Swiss cheese, divided
1 cup cubed cooked ham
1/4 teaspoon pepper
1 cup chopped fresh broccoli
1 tablespoon butter
In a small bowl, whisk the eggs, 1 cup cheese, ham and pepper, set aside. In a 10-inch oven-proof skillet, saute broccoli in butter until crisp and tender. Reduce heat, add egg mixture. Cover and cook 4 to 6 minutes or until nearly set. Uncover skillet, sprinkle with remaining cheese. Broil 3 to 4 inches from the heat for 2 to 3 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.
Maine Mud Cookies
2 1/3 cups flour
2/3 cup baking cocoa
2/3 cup sugar
1/3 cup packed brown sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup 1 percent buttermilk
1/3 cup unsweetened applesauce
In a bowl, combine the flour, cocoa, sugars, baking soda and salt. Stir in the buttermilk and applesauce. (Dough will be thick and moist). Drop by 2 tablespoonfuls 2 inches apart on baking sheets coated with nonstick cooking spray. Spread with a fork to make irregular shapes. Bake at 350 degrees for 8 to 10 minutes or until firm. Remove to wire rack.
Cherry Coffee Cake
1 package yellow cake mix, divided
1 cup flour
1 package (1/4 ounce) active dry yeast
2/3 cup warm water (120 to 130 degrees)
2 eggs, lightly beaten
1 can (21 ounces) cherry pie filling
1/3 cup cold butter
1 cup confectioners sugar
1 tablespoon corn syrup
1 to 2 tablespoons water
In a large mixing bowl, combine 1 1/2 cups dry cake mix, flour, yeast, water until smooth. Stir in eggs until blended. Transfer to a greased 13-inch-by-9-inch-by-2-inch baking dish. Carefully spoon pie filling over top. Place remaining cake mix in a bowl. Cut in butter until crumbly. Sprinkle over filling. Bake at 350 degrees for 35 to 40 minutes or until lightly browned. Cool on a wire rack. Combine glaze ingredients, drizzle over coffee cake.
Our thought for the week: "To me, old age is always fifteen years older than I am."