I'll share my recipes, if you'll share yours -July 7

17 years ago

Fried Caprese Bites

Makes 8 skewers

For the caprese skewers you will need:

Â 8 cherry tomatoes

Â 8 ciliegini (fresh mini-mozzarella balls. I found them in my deli right next to the fresh mozzarella)

Â basil leaves

Â 8 skewers, soaked in water 20 minutes prior to frying

Â prepared batter (recipe follows)

Â canola oil for frying

1. Heat about 3 inches of canola oil over medium-high heat.

2. Use 1 tomato, 1 ciliegini and 1-2 basil leaves (folded in half), per skewer. It doesnÂt really matter which order you skewer the ingredients, just make sure that they are no more than 1/4 inch away from the top. Frying is easier the closer they are to the top.

3. Dip each skewer in the batter.

4. Once the oil is hot, hold each battered skewer into the oil and fry until golden brown. About 2-3 minutes.

Remove from fryer and sprinkle with kosher salt. Repeat until all skewers are fried. Serve.

For the batter you will need:

Â 1/4 cup plus 1 tablespoon flour

Â 1/4 cup cornstarch

Â 1/4 teaspoon kosher salt

Â 1/4 teaspoon fresh cracked pepper

Â 1/4 teaspoon granulated garlic

Â 1 egg

Â 1/4 cup cold water

1. Sift together flour, corn starch, salt, pepper and granulated garlic.

2. Whisk in egg and cold water.

This batter would also be great with other veggies like mushrooms or zucchini. Enjoy!

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Comments (2)

luckygardnr
Original Author
17 years ago
I guess this won't move along unless someone responds to it, so here we go!
Marilyn Sue
17 years ago
Raspberry White Chocolate Cream Cake
Raspberry Filling
1/4 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 cup raspberry-flavored wine cooler
1 tablespoon butter or margarine
1/8 teaspoon almond extract
Red food color, if desired
Cake
3 oz white chocolate baking bars (from 6-oz package), chopped
2 1/4 cups Gold MedalÂ® all-purpose flour
1 1/2 cups granulated sugar
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 2/3 cups whipping cream
3 eggs
1 teaspoon almond extract
White Chocolate Frosting
3 oz white chocolate baking bars (from 6-oz package), chopped
3 cups powdered sugar
2 tablespoons plus 2 teaspoons raspberry-flavored wine cooler or water
2 tablespoons butter or margarine, softened
1/4 teaspoon almond extract
1. In 1 1/2-quart saucepan, mix 1/4 cup sugar, the cornstarch and 1/8 teaspoon salt; stir in 1 cup wine cooler. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 1 tablespoon butter, 1/8 teaspoon almond extract and 2 or 3 drops red food color. Cover and refrigerate until chilled.
2. Heat oven to 350ÂºF. Grease and flour bottoms and sides of two 8- or 9-inch round cake pans. In 1-quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally; cool.
3. In medium bowl, mix flour, 1 1/2 cups granulated sugar, the baking powder and 1/2 teaspoon salt; set aside. In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form; set aside. In medium bowl, beat eggs on high speed about 5 minutes or until thick and lemon colored; beat in melted baking bars and 1 teaspoon almond extract on low speed.
4. Fold egg mixture into whipped cream. Add flour mixture, about 1/2 cup at a time, folding gently after each addition until blended. Pour into pans.
5. Bake 8-inch rounds 35 to 40 minutes, 9-inch rounds 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on cooling rack, about 1 hour.
6. In 1-quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally; cool. Beat melted baking bars and remaining frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional wine cooler, 1 teaspoon at a time.
7. Fill cake layers with raspberry filling. Spread frosting over side and top of cake.
Make the Most of This Recipe With Tips From The Betty CrockerÂ® Kitchens
Special Touch
Sprinkle with toasted almonds for an extravagant touch.
Substitution
Raspberry-flavored soda pop can be substituted for the raspberry wine cooler in the filling and frosting recipes. Simply pour the soda pop into a glass and let it stand about 1 hour to release some of the fizz before using.
This is a Betty Crocker recipe, sounds really good to me.

Sue
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I'll share my recipes, if you'll share yours -July 7

Comments (2)

luckygardnr
Original Author

Marilyn Sue

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I'll share my recipes, if you'll share yours -July 7

Comments (2)

luckygardnrOriginal Author

Marilyn Sue

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GET HELP

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luckygardnr
Original Author