Caramel Macchiato Tiramisu

Pancakes
4 oz cream cheese
4 eggs
1/2 teaspoon cinnamon
1pkg sweetener or Stevia

Filling
4 oz of cream cheese, softened
2 T sugar free caramel flavored syrup...
1 cup heavy cream

Hot Fudge Sauce
4 Tablespoons unsalted butter
3 ounces bittersweet chocolate
1/4 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/2 cup cream or half and half
1/4 tsp. kosher salt
1 teaspoon pure real vanilla extract

Easy Caramel Sauce
1 packed cup brown sugar
1/2 cup half-and-half
4 tablespoons butter
Pinch salt
1 tablespoon vanilla extract

Instructions - 4 servings

Pancakes

Put all ingredients in a blender. Blend until smooth. Let rest for 2 minutes so the bubbles can settle. Pour 1/4 of the batter into a hot pan greased with butter or Pam spray. Cook for 2 minutes until golden, flip and cook 1 minute on the other side. Repeat with the rest of the batter.

Filling

Mix the cream cheese with the caramel syrup until smooth and creamy. Whip the heavy cream until stiff. Fold about 1/3 of the whipped cream into the caramel mixture. Add the caramel mixture back to the remainder of the whipped cream and fold gently until fully combined. Chill for a few minutes.

Hot Fudge Sauce

Whisk cocoa and sugar together well and put into a heavy saucepan. Add the chocolate and the butter and let them melt, stirring all to make a thick paste. Slowly add the cream, stirring constantly so that you have a smooth sauce. Add the salt. Heat to boiling, stirring constantly so it doesn't burn. Cook to desired consistency and remove from the heat. Stir in the vanilla and serve immediately. Makes about 1 1/2 cups of sauce.

You can store this sauce in the refrigerator. Reheat gently, stirring often before using.

Caramel Sauce

Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.

Note

If you prefer, make a batch of crepes...instead of the Pancakes above - and fill with the Tiramisu filling or even Ice Cream, Hot Fudge Sauce and Caramel Sauce.

To Assemble, You'll Need:

12 4x4” square of cream cheese pancakes

Filling

Hot Fudge Sauce

Easy Caramel Sauce

1 cup espresso or coffee, cooled

Unsweetened cocoa powder for dusting

Soak the pancakes in the coffee for about 2 minutes. Since they aren’t very porous it takes a little time for them to absorb the coffee flavor.

Add the cream filling to a pastry bag with a large star tube attached.

Have four small plates ready. Place a coffee square on the plate. Pipe a layer of cream on it. Dust with cocoa powder. Repeat until you have three layers. Repeat with the rest of the plates.

Smoky Quinoa and Bacon Salad

1 cup uncooked quinoa
2 cups water
Pinch of kosher or sea salt
8 pieces of bacon
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon spicy brown mustard
1 teaspoon brown sugar...

1/2 teaspoon smoked paprika
1/2 teaspoon ground chipotle
1/4 teaspoon kosher or sea salt
Fresh cracked black pepper, to taste
1/4 medium red onion, thinly sliced
1/4 cup chopped Italian parsley
OPTIONS: Rosemary, Chives, Green Onions, Parsley, Garlic, Chicken breast cooked and chopped

Instructions

Combine the quinoa, water and salt in a medium saucepan. Bring the water to a boil, and after the water begins to boil, reduce the heat to low and cover the pan.  Gently simmer, covered, for 15 minutes (there may still be some water not yet absorbed). Remove from heat.  Keeping the pan covered, let it stand for 5 minutes, or until the remaining water is absorbed. Remove the lid and gently fluff the quinoa. Set aside to cool.

Crisp the bacon, drain and cut into 1-inch pieces. Set aside.

In a bowl, whisk together the olive oil, balsamic vinegar, mustard, brown sugar, smoked paprika, chipotle, salt and pepper. Set aside.

In a large bowl, toss together the cooked quinoa, bacon pieces, red onion and parsley. Toss with the dressing and serve at room temperature or chilled.

Grilled Pizza

Pizza dough
Pizza sauce
Toppings (cheese, meat, greens, etc...just keep them light)
Olive oil
Equipment:  Grill, gas or charcoal
Brush...

Metal tongs
Metal spatula
1 1/2 tsp. active dry yeast
1 tsp. sugar
3/4 cup warm water (about 105°F)
1 cup cake flour
1 cup plus 3 Tbs. all-purpose flour
1 1/4 tsp. kosher salt
2 Tbs. extra-virgin olive oil

Instructions for 2 pizzas

In a small bowl, whisk together the yeast, sugar and warm water and let stand until foamy, about 5 minutes.  In the bowl of a food processor fitted with the dough blade, combine the cake flour, all-purpose flour and salt and pulse 3 or 4 times.  Whisk 1 Tbs. of the olive oil into the yeast mixture. With the motor running, slowly add the yeast mixture to the flour mixture, allowing each addition to be absorbed before adding more. Pulse the machine 10 to 15 times to knead the dough. The dough should clean the insides of the bowl but will be slightly sticky.

Coat the inside of a large bowl with the remaining 1 Tbs. oil. Dust your hands with flour and remove the dough from the food processor. Form the dough into a ball and place in the bowl. Cover the bowl tightly with plastic wrap and let the dough rise in a warm place until doubled in size, 1 to 1 1/2 hours. Divide the dough in half and roll out as directed in the pizza recipe. Makes two 10-inch thin-crust pizzas.

Heat the grill. You should heat it quite hot; my grill was about 600°F with the lid on while baking this particular pizza. If you have a choice on your grill between direct and indirect heat, set it up so the pizza is over direct heat.

Gather your ingredients and toppings. Set up a table or bench near the grill so that you have easy access to everything. Good grilled pizza is as much about the organization and logistics as it is about actual cooking!

Also have your tools close to hand. You will want a pair of long metal tongs. A spatula may be helpful, although not absolutely necessary. You may want a hot pad or oven mitt if your grill lid gets hot.

Prep your dough. It should be stretched or rolled out into a thin circle. (Circle-ish — as you can see, my pizzas usually resemble continents more than they do the moon!)

Brush the dough with olive oil.

Take the lid off the grill. Lay the dough round on the grill, olive-oil-brushed-side down. Brush the top of the dough with a thin layer of olive oil too. Let the dough cook for about 3 minutes, with the lid off. Use the tongs to lift up the dough from time to time, checking on how it is doing. You want nice grill marks on it, but you don't want the dough to get crispy.

Flip the dough over with the tongs or spatula. The dough should come up easily and flip without tearing. Now is where your organization comes in! You need to top the pizza quickly. Spread on a thin layer of sauce, some cheese, and toppings. It shouldn't be too heavily loaded, or the pizza won't cook well.

Put the lid on and cook for about 5 minutes.

Remove the lid and check the pizza. The edges should be crisp and well done, and the cheese should all be melted. Drag the pizza off with the spatula or tongs. Let cool for 3 minutes, then cut into pieces and eat!

Additional Notes:

Of course, you need to keep an eye on the heat. This method works perfectly every time on my own grill. But it depends on thin you stretch your dough, and how hot your grill gets. Flipping the dough gives you an extra measure of control and certainty, though, that the crust will be cooked through by the time your toppings have melted and warmed.

Southern Potato Salad

5 lb. bag of white potatoes (boiled then peeled and cooled)
1 med. Onion diced
1/2 Green Pepper diced
1 small jar of Pimiento
1/2 cup sweet relish
4 hard -boiled eggs diced
3 Stalks of Celery diced
1 1/2 cup of mayo ( Estelle’s recommends Hellman’s)...

3 T. Yellow Mustard
1 T. Lemon Pepper Seasoning
2 t. Tabasco Hot Sauce
1 t. of Salt
1 t. Black Pepper
1 t. minced Garlic

Instructions

Boil potatos with skin on, when soft drain and chill potato.  Peel potatoes.  Dice Potatoes add rest of ingredients mix together and chill.  You might need to add more mayo depending on how moist you like it.

Berry Medley Cake

Ingredients Cake
1/3 cup melted butter
3/4 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour...

3 teaspoons baking powder
1/4 teaspoon salt
1 cup milk

Icing
2 cups powdered sugar
1 Tablespoon melted butter
1 teaspoon vanilla
Heavy Cream

Instructions

Cake

Heat oven to 375F. Cream butter, sugar, eggs and vanilla till pale and creamy. Add flour, baking powder, salt and finally milk. Throw into 9x13 greased pan (I used round spring form) Add about 2-3 cups mixed berries (strawberries are especially good).  Bake for 30 minutes or till cake is springy when touched.

Icing

Mix the sugar, butter and vanilla and add just enough heavy cream, by teaspoonsful, to make the icing thin enough to drizzle. Drizzle icing on top of cake.

View an Alphabetized Listing of all of my Recipes, click ARCHIVES and scroll down to RECIPES.

Jan's Sloppy Joe's on Toasted Bakery Buns

2 pounds Angus Ground Chuck
1 large Sweet Onion, finely chopped
1 Red Pepper, chopped
1 Bottle of Masterpiece Original Barbecue Sauce
1 can of Campbell's Tomato Soup
1 teaspoon sugar
8 Bakery Hamburger Buns
Butter...

Instructions

Over medium heat the ground chuck and break apart into small pieces. When there is no more pink in the meat, add the onion and red pepper and cook for about 5-10 minutes over medium-low heat, stirring often.

When the onion and pepper are somewhat soft, add the Barbecue Sauce until it's the consistency you like. I'll usually add an entire small bottle, along with a bit of water to remove it all from the bottle. Add 1/2 of the can of Tomato Soup. Sprinkle the sugar over the top and stir. Cover and heat through and then serve on the toasted buns, below.

You can freeze the barbecue for up to 2 months.

Buns

Lightly butter the burger bun tops and bottoms. Put under the broiler and watch carefully until they're brown OR put on a large griddle and heat til browned. That's it. The butter and browning really add alot of flavor and texture to these sandwiches. {Only brown as many as you plan to eat, as they don't keep well.}

Lemon Crepes

Ingredients (12 Servings)

3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1 1/4 cups whole milk, room temperature
3 large eggs, room temperature...
1/2 tablespoon pure vanilla extract
6 tablespoons cold unsalted butter, melted, plus more, melted, for pan
Meyer Lemon Curd Mousse, recipe below
1/4 cup heavy cream, whipped
Candied Meyer Lemons, optional, recipe below

Instructions

STEP 1

Whisk together flour, sugar, and salt. Whisk together milk, eggs, and vanilla. Gradually pour milk mixture into flour mixture, whisking until smooth. Whisk in butter. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or overnight.

STEP 2

Lightly coat a 6-inch crepe pan or nonstick skillet with butter. Heat over medium heat until just starting to smoke. Remove from heat; pour about 2 tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry, about 30 seconds per side.

STEP 3

Slide crepe onto an overturned plate. Repeat with remaining batter, coating pan with butter as needed, and stacking crepes. Let cool.

STEP 4

Place 1 crepe on a flat serving dish. Spread about 1/4 cup lemon curd mousse onto crepe. Top with 1 crepe. Continue layering crepes and mousse. (Use 15 crepes, ending with a crepe on top.) Refrigerate until firm, about 1 hour.

STEP 5

Top crepe cake with whipped cream and 3 or 4 candied lemon slices.

Meyer Lemon Mousse

1 teaspoon unflavored gelatin (from one 1/4-ounce envelope)

1 tablespoon cold water

4 large eggs plus 6 large yolks

1 cup sugar

1 tablespoon plus 2 teaspoons finely grated Meyer lemon zest (from 2 lemons), plus 3/4 cup fresh Meyer lemon juice (from 5 to 6 lemons)

6 tablespoons cold unsalted butter, cut into small pieces

1 cup heavy cream, whipped

STEP 1

Sprinkle gelatin over water; let stand until softened, about 5 minutes.

STEP 2

Whisk together eggs and yolks in a heavy small saucepan. Whisk in sugar, lemon zest, and lemon juice. Cook, whisking constantly, over medium-low heat, until mixture is thick enough to coat the back of a wooden spoon, 8 to 10 minutes.

STEP 3

Remove pan from heat; add gelatin, stirring constantly, until gelatin dissolves and mixture is slightly cool. Add butter, a few pieces at a time, stirring after each addition, until smooth.

STEP 4

Strain through a fine sieve into a bowl, pressing with a rubber spatula to remove as much curd as possible; discard any undissolved bits of gelatin and egg. Press a piece of plastic wrap directly onto surface of curd to prevent a skin from forming, and refrigerate until set, at least 2 hours or overnight. Stir curd, and gently fold in whipped cream. Refrigerate for 1 hour. Stir before using.

Candied Meyer Lemons

1 cup sugar

1 cup water

2 Meyer Lemons (do not peel), washed well and sliced ¼” thick

STEP 1

Bring sugar and water to a boil in a large saucepan and heat until sugar dissolves. Add lemons and cover surface with parchment. Reduce heat to medium-low and simmer gently until rinds are translucent, about 30 minutes. Let lemons cool in syrup.

STEP 2

Using a slotted spoon, transfer lemons to a wire rack set over a rimmed baking sheet. Let stand to allow excess syrup to drip off.

Old Fashioned Coconut Cream Pie

Ingredients (9" Pie)

1 cup sweetened flaked coconut
3 cups half-and-half
2 eggs, beaten
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract...
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed
{or the "Real Stuff", which I prefer, whipped with 1 Tablespoon Sugar and 1 teaspoon Vanilla}

Instructions

Preheat oven to 350 degrees F. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes. In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie. Pour the filling into the pie shell and chill until firm, about 4 hours. Top with whipped topping and with the reserved coconut.

Strawberry Pretzel Jello Torte

Ingredients

4 cups crushed pretzels
1 1/2 cups butter, melted
6 Tbsp. sugar
16 oz. cream cheese, softened
1½ cups sugar...
16 oz. cool whip, thawed to room temperature
1 (6 oz) box Strawberry Jello
2 cups boiling water
3 cups strawberries, sliced

Instructions

Combine melted butter and sugar. Stir in the crushed pretzels. Press evenly on the bottom of a 9x13 pan. Bake at 375 degrees F for 8 minutes. Let cool completely.

In a large bowl, combine cream cheese, sugar and beat until smooth. Fold in the Cool Whip. Spread over pretzel crust. Make sure to get the cream mixture tight against the edges of the pan to prevent the jello mixture from seeping through.

Bring 2 cups of water to a boil. Remove from stove and add jello. Stir until Jello is dissolved. Add sliced strawberries. Pour over cream layer and put in the fridge for at least 4 hours.  Serve and Enjoy!

Sour Cream Chocolate Cake and Salted Caramel Ice Cream

Ingredients (9" 2-layer cake)

2 cups Flour
2 1/2 cups Sugar
3/4 cups Cocoa Powder
2 teaspoons Baking Soda
1 teaspoon Salt...
1 cup Vegetable Oil
1 cup Sour Cream
1 1/2 cups Water
2 tablespoons Vinegar
1 teaspoon Vanilla
2 Eggs

Dark Chocolate Frosting
1/2 cup + 1 tablespoon Cocoa Powder
1/2 cup + 1 tablespoon Boiling Water
2 1/4 cups Butter, at room temp
3/4 cup Powdered Sugar
1/4 teaspoon Salt
1 1/2 pounds Chocolate Chips, melted and cooled

Salted Caramel Ice Cream
Caramel
1 cup Sugar
1 1/4 cups Heavy Whipping Cream
1 teaspoon Kosher Salt
1 teaspoon Vanilla
Custard Base
1/4 cup Sugar
1 cup Heavy Whipping Cream
1 cup Whole Milk
3 Egg Yolks

Instructions

Cake

Preheat oven to 350 degrees F. Spray 2 9-inch cake rounds.  In a stand mixer fitted with a whisk attachment, combine flour, sugar, cocoa powder, baking soda, and salt. Whisk well to combine. Add the oil and sour cream and whisk to blend. Gradually beat in water, vinegar, and vanilla. Whisk in the eggs and continue to beat until well blended. Scrape down the sides of the bowl and be sure batter is completely mixed. Divide between prepared pans.  Bake 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

Frosting

Combine cocoa and boiling water, stirring until cocoa powder has dissolved. Set aside.  In a stand mixer fitted with a paddle attachment, beat butter, powdered sugar, and salt on medium-high speed until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate chips, scraping down sides of bowl as needed. Beat in cocoa powder-water mixture until frosting is smooth.

Caramel

Heat sugar in a dry skillet over medium-high heat, stirring to heat evenly until sugar melts and turns dark amber. Add cream a small amount at a time, whisking continuously until caramel dissolves. Mixture will spatter. Strain carmel through a mesh seive into a bowl. Whisk in salt and vanilla. Set aside.

Custard

Bring milk, cream, and sugar just to a boil in a heavy sauce pan, stirring occasionally. Lightly whisk egg yolks in a medium bowl. Add half the hot milk mixture to the yolks in a slow stream, whisking constantly. Pour back into the sauce pan. Cook over medium heat, stirring constantly with a wooden spoon until custard coats the back of the spoon. Pour through a strainer into the reserved caramel, stirring to combine.

Base can be refrigerated up to one week. Freeze in an ice cream maker according to the manufacturer’s instructions.