Recipes Included On This Page German Butterkuchen Grilled Stuffed Jalapeno Chiles Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * German Butterkuchen Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 13-05 May 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon active baker's yeast 1/2 cup warm water (110 degrees) 1 1/4 cups warm milk (110 degrees) 1/2 cup soft butter 2 large eggs, beaten 1 teaspoon salt 1/2 cup granulated sugar 4 cups unbleached flour (I use King Arthur) 1 cup firmly packed brown sugar 1 1/2 teaspoons ground cinnamon 1/2 cup very cold butter 1/2 cup chopped pecans or walnuts (optional) In a large bowl, stir yeast into water to soften. Add milk, soft butter, eggs, salt, granulated sugar, and flour. Beat vigorously for two minutes. Spread dough evenly into a well-greased 9 x 13 inch baking pan. With a whisk combine brown sugar and cinnamon. Cut in cold butter until the butter is about the size of rice kernels. Add nuts, if desired, and toss to combine. Sprinkle evenly over batter. Lightly lay a piece of plastic wrap over the topping, then cover with a tightly woven towel. Refrigerate 8 to 24 hours. About 10 minutes before baking, preheat oven to 350 degrees. Bake for 25 minutes or until the internal temperature of the bread reaches 190 degrees. Let Kuchen sit for 15 minutes in pan before cutting in squares and serving. Contributed to the FareShare Gazette by Carol; May 25, 2010 www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Grilled Stuffed Jalapeno Chiles Recipe By : Bobby Flay Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-05 May 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces cream cheese, at room temperature 2 ounce soft goat cheese 1 1/4 cups shredded white cheddar cheese 2 green onions (green and pale-green part), thinly sliced Salt and black pepper 12 large jalapeño chilies, halved lengthwise, stemmed and seeded 1 tablespoon ancho chili powder 1 large red pepper, grilled, peeled, and chopped 4 plum tomatoes, grilled and charred on all sides, chopped 2 cloves garlic, chopped 2 tablespoons red-wine vinegar 1 tablespoon honey 1/4 cup fresh cilantro, chopped 1/4 cup olive oil Salt and freshly ground black pepper An open flame brings out rich, vibrant flavors in many surprising foods, including jalapeno chilies. 1. Heat grill to medium. 2. Whisk together the cream cheese and goat cheese in a medium bowl until smooth. Fold in the cheddar and green onions; season with salt and pepper. Fill each jalapeño half with about 2 tablespoons of the mixture; sprinkle the top with ancho powder. 3. Place chilies on the grill, filling-side-up, and cook until slightly charred and tender, about 8 to 10 minutes. Grilled Red Pepper–Tomato Sauce: Combine the red pepper, tomatoes, garlic, vinegar, honey, and cilantro in a food processor; process until smooth. With the motor running, slowly add oil and season with salt and pepper. To Plate: Spoon the Grilled Red Pepper–Tomato Sauce onto a platter and top with the jalapeños. Serves 6. Contributed to the FareShare Gazette by Art; May 26, 2010 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 116 Calories; 11g Fat (83.9% calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 35mg Sodium. Exchanges: 2 Fat; 0 Other Carbohydrates.

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