Kat Food

Things we like to eat.

Random

  • Puritan Coffee Cake

    1 package golden cake mix
    2 Tbs. brown sugar
    1 c. sour cream
    2 tsps. cinnamon
    1/3 c. oil
    Glaze:
    1/4 c. sugar
    1 c. confectioners sugar
    1/4 c. water
    4 eggs
    2 Tbs. milk
    Filling:
    2 Tbs. dry cake mix
    1 c. finely chopped pecans

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  • Fontina, Artichoke Hearts & Red Onion Pizza

    1 lb. frozen bread dough, thawed
    2 Tbs. olive oil, divided
    3 large clove garlic, minced
    1/2 red onion, thinly sliced
    14 oz. can artichoke hearts, drained, rinsed & sliced
    Freshly ground black pepper
    2 tsp. dried rosemary, crumbled
    1 c. shredded fontina or mozzarella cheese

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  • Holiday Morning French Toast

    1 c brown sugar
    1/2 c butter, melted
    3 tsp cinnamon, divided
    3 tart apples, such as Granny Smith, peeled, cored and thinly sliced
    1/2 c dried cranberries or raisins, optional
    1 loaf Italian or French bread, cut into 1-inch slices
    6 large eggs
    1 1/2 c milk
    1 Tb vanilla extract

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  • Rice Balls From Camille’s

    1 cup uncooked rice
    1 1/2 cups finely chopped pepperoni
    2 1/2 cups shredded mozzarella
    3/4 cup grated Parmesan cheese
    1 large egg
    8 ounces ricotta cheese
    1/2 teaspoon ground black pepper
    Egg wash made by whisking together 2 large eggs and 3 tablespoons water
    2 cups herbed bread crumbs
    Vegetable oil for frying

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  • Georgia Peanut-Pecan Chocolate Torte

    1 c peanuts, toasted, skin removed
    1 c. pecans, toasted & chopped
    1 c. brown sugar
    1/4 tsp. nutmeg
    2 oz. chilled unsalted butter, cubed
    Filling:
    2 oz. unsweetened chocolate
    1 1/2 oz. unsalted butter, scant 1/2 stick
    3 3/4 c. sugar
    1 c. light corn syrup
    3 extra large eggs
    2 tsps. vanilla
    1/2 c. peanuts, chopped
    1/2 c. pecans, chopped

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  • Cannoli Cake

    8 oz. ricotta cheese
    3 oz. cream cheese
    1/4 c. sugar
    2 Tbs. milk
    1/4 tsp. anise or almond extract
    3/4 tsp. vanilla
    1/3 c. semi sweet chocolate chips
    12 oz. pound cake
    16 oz. can chocolate frosting

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  • Shrimp Louis Dip

    1 c. mayonnaise
    1 c. sour cream
    1/3 c. finely chopped green
    pepper
    1/4 c. chili sauce
    1 Tb. prepared horseradish
    1/4 tsp. salt
    1/8 tsp. freshly ground pepper
    2 c finely chopped cooked shrimp

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  • Picadillo with Tortillas

    1 small onion, chopped
    2 tsps. minced garlic in olive oil
    1 lb. ground beef
    1 c. chopped canned tomatoes
    1 red bell pepper, chopped (opt)
    2 Tbs. vinegar
    1 Tb. brown sugar
    1 tsp. cinnamon
    1/2 tsp. cumin
    1/4 tsp. cloves
    1/2 tsp. salt
    1/2 c. raisins
    1/2 c. blanched, sliver alomnds
    8 flour tortillas

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  • Carroll Street Bakery Coconut Cake

    Cake batter:
    4 1/2 cups all-purpose flour
    1 1/2 tablespoons baking powder
    2 1/4 teaspoons salt
    15 ounces (3 sticks plus 6 tablespoons) unsalted butter
    3 cups granulated sugar
    6 eggs
    1 1/2 cups heavy cream
    1 1/2 tablespoons vanilla extract
    1 1/2 tablespoons coconut extract
    Coconut filling:
    5 cups heavy cream
    3 cups granulated sugar
    9 cups grated coconut, unsweetened
    1 pound (4 sticks) unsalted butter, room temperature
    1 teaspoon vanilla extract
    4 tablespoons cornstarch (if using fresh or fresh frozen coconut, which has some liquid, add an extra tablespoon cornstarch)
    Coconut cream cheese frosting:
    1/2 cup (1 stick) unsalted butter, room temperature
    1/2 cup cream cheese, room temperature
    1 teaspoon vanilla extract
    2 1/2 cups confectioners’ sugar
    1 vanilla bean, split (seeds only)

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  • Tricolor Antipasto Salad

    1 package tricolor fusilli
    16 oz. spicy pickled mixed vegetables, drained
    8 oz. mushrooms, halved
    6 oz. marinated artichoke hearts, quartered
    6 oz. pitted ripe olives, drained
    3 medium fresh tomatoes, diced
    1 Tb. basil
    2 Tbs. oregano
    1/2 c. parsley, minced
    4 oz. pre-sliced pepperoni
    8 oz. provolone, cubed
    Salt & pepper to taste

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