Oven baked onion rings

Oven baked onion rings

2 T. canola oil
1/4 c. flour
1 T. cornstarch
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
1/4 tsp. salt
1/2 c. beer
1 c. fine yellow cornmeal
1 large sweet onion, sliced into 1/2 inch thick rings
Canola or olive oil cooking spray

Preheat oven to 450 degrees.  Adjust the oven rack to the middle of the oven.  Brush a large rimmed baking sheet with the canola oil.
Whisk together the flour, cornstarch, garlic powder, cayenne pepper and salt.  Add the beer and whisk until combined.  Let rest for 20 minutes.
Place the cornmeal in a shallow bowl.  Separate the onion slices into rings and dip in the batter, letting excess drip off then dredge in cornmeal.  Place on the prepared baking sheet.  Coat the onion rings with cooking spray.
Bake until browned on the bottom, 10 - 12 minutes.  Turn, coat the other side with cooking spray, and baking until browned and crispy, about 10 - 12 minutes.

No-Boil Macaroni and Cheese

 

No-Boil Macaroni and Cheese

Ingredients

• 1/2 c. butter

• 1/4 c. flour

• 3 c. whole milk

• 2 tsp. salt

• 1/2 tsp. freshly ground black pepper

• 1 lb. elbow macaroni

• 2 c. shredded sharp cheddar cheese

• 1 c. panko breadcrumbs

Instructions

1. Preheat oven to 400 degrees. Warm the milk in the microwave to room temperature.

2. Melt 1/4 c. butter in a large saucepan over medium-high heat. Add flour, cook, whisking constantly for 1 minute. Whisk in the milk and 3 c. lukewarm water. Bring to a boil, reduce heat to a simmer and cook, whisking often, for about 10 minutes. Stir in the salt and pepper. Remove the sauce from the heat.

3. Toss the dry pasta with 1 1/2 c. of the shredded cheese in a 9" x 13" baking dish. Pour the sauce over the pasta and cover with foil. Bake for 20 minutes at 400 degrees.

4. Meanwhile, melt the remaining 1/4 c. butter in a large skillet over medium heat. Add the panko crumbs to the skillet. Season with salt and pepper.

5. Remove the foil from the baking dish. Sprinkle the remaining 1/2 c. cheese over the pasta then sprinkle the panko crumb mixture over the top. Bake until the pasta is tender and the top is golden brown, about 10 minutes longer. Let sit 10 minutes before serving.

Cranachan

 Cranachan

1 1/2 c old fashioned oatmeal

1 1/2 c turbinado sugar

4 T butter

9 oz mascarpone

1 c whipping cream

3 oz scotch whisky

1 lb fresh raspberries

Put the butter, sugar and oatmeal in a saucepan and stir over medium high heat for 4 to 5 minutes or until toasted and crunchy.  Set aside to cool

Put the mascarpone and cream into a bowl and beat until soft peaks form.  Add the whisky, raspberrries and two-thirds of the cooled oats.  Mix until combine, but try to keep the raspberries whole.

Spoon into glasses and top with the crunchy oats remaining.

Carrot Cake Cheesecake

 

Carrot Cake Cheesecake

Ingredients

• 1/2 cup pecan halves

• 1 cup flour

• 1 tsp. baking powder

• 3/4 tsp. baking soda

• 1 tsp. ground cinnamon

• 1/2 tsp. ground ginger

• 1/4 tsp. salt

• 1/2 c. vegetable oil

• 1/2 c. sugar

• 2 large eggs

• 1 1/2 c. shredded carrot 2 to 3 medium carrots

• 3 8 oz. packages cream cheese, softened

• 2/3 c. sour cream

• 2/3 c. sugar

• 3 large eggs

• 3 T. flour

• 1 tsp. lemon zest

• 2 T. lemon juice

• 1 tsp. vanilla

Instructions

1. For the carrot cake: Adjust an oven rack to the middle position and preheat to 350 degrees F. Spread 1/2 cup of the pecans on a rimmed baking sheet and bake until golden and toasted, about 10 minutes. Allow to cool, and then finely chop. Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger and salt in a large bowl. Whisk together the oil, sugar and eggs in a separate bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Pour into an ungreased 9-inch springform cake pan and tap it on the counter to even out the batter. Bake for 20 to 25 minutes. Cool completely. The cake can be made a day ahead and stored in the pan.

2. For the cheesecake: Set out the cream cheese to come to room temperature. Preheat the oven to 350 degrees F. Beat the cream cheese, sour cream and sugar in a stand mixer fitted with a paddle attachment until smooth and creamy, about 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Beat in the flour, lemon zest and juice and vanilla, about 1 minute. Pour the cheesecake mixture over the carrot cake. Wrap the bottom and sides of the pan with a large piece of foil. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with hot water. Bake until the cheesecake just barely jiggles in the center, about 1 hour. Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes. Remove, run a sharp knife around the edge and let cool completely on a rack. Cover and refrigerate 8 hours or overnight.