Miguel’s Jalapeno White Sauce

2 cups whipping cream ( 474 g to 477 g )
1 cup sour cream ( 254 g )
1 tsp chicken base (24 g )
2 tbsp. clarified butter (28.25 g )
1 tbsp. flour (20 g )
1 jalapeno, minced (30 g )
1 tbsp juice from bottled jalapenos ( 30 g )
2 oz shredded cheese – equal parts jack and cheddar ( 56 g )

Method:
Heat whipping cream in a heavy saucepan over high heat. When the cream is ready to boil, stir in sour cream. After sour cream dissolves, reduce heat to medium. Stir in chicken base and jalapeno juice and simmer.

While cream is heating: Make a roux by warming butter in a saucepan over medium heat, adding flour, and mixing with a wire whip until mixture starts to turn pale gold.

Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated. Remove from heat; stir in minced jalapeno and cheese mixture. Makes about 3.5 cups.
I usually double it, becasue it goes fast.

Chocolate Bread Pudding w/ German Chocolate Sauce (Word of Wisdom Approved...i.e. no coffee)

CHOCOLATE BREAD PUDDING WITH GERMAN CHOCOLATE SAUCE

Bread Pudding:
2 c semi-sweet chocolate chips
1 c brown sugar
1 stick butter
2 c milk
3 eggs
3 T vanilla
1/2 t salt
1 T unsweetened cocoa
13 slices stale white bread

Combine chocolate chips, brown sugar and butter in saucepan. Cook over low heat until chips are melted. Add milk, eggs (beaten), vanilla, salt and cocoa. Stir over medium heat until slightly thickened.
Coat an 8-inch or 9-inch springform pan with cooking spray. Cut stale bread into small pieces and place in a large bowl. Add chocolate mixture; mix well. Place into springform pan and bake 1 hour at 350ºF.

German Chocolate Sauce:
2 T butter
1/2 c brown sugar
1/2 c heavy cream
1 egg yolk
1/4 c chopped pecans
1/4 c shredded coconut

Mix butter, brown sugar, cream and egg yolk; cook over medium heat, stirring often. Boil 1 minute until thickened. Remove from heat and add pecans and coconut.

To serve, carefully remove sides of springform pan. Serve warm sauce over bread pudding.
Yield 8-10 servings.                    

Black Magic Cake

Ingredients
1 3/4 c all purpose flour
2 c sugar
3/4 c cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 c strong black coffee, cooled
1 c buttermilk
1/2 c vegetable oil
1 tsp real vanilla extract

CHOCOLATE FROSTING
1/2 c margarine, softened
2 oz melted unsweetened chocolate, cooled
3 c powdered sugar
3 Tbsp milk
2 tsp real vanilla extract  

Directions
Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer. Add eggs, coffee, buttermilk, oil, and vanilla. Beat at medium speed for two minutes. Batter will be thin. Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans. Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans. Combine frosting ingredients and mix with a hand or stand mixer. Spread frosting on cooled cakes.

Yummy Caramel Bars

Ingredients:

2 c. butter (I know a lot, just don't think about it:)
2 1/4 c. brown sugar
3 c. flour
3 c. oats (quick or regular)
1 tsp salt
1 tsp soda
1 bottle Mrs. Richardson's Butterscotch Caramel Topping (ice cream topping-I find it at Winco and Albertsons)I also like to nuke it for 20-30 seconds and find it spreads easier on top of the mixture warm.
16 oz milk chocolate chips  

Directions:

Soften butter. In large bowl mix butter, brown sugar, flour, oats, salt and soda, using a pastry blender. Do not over mix, mixture should be crumbly, not cookie dough-like. Take 3/4 mixture and press onto a cookie sheet. Bake 8-10 minutes at 350 degrees, or until golden brown. Pour caramel sauce on top of hot crust, spread evenly. Sprinkle chocolate chips on top. Then sprinkle remaining oatmeal mixture on top. Bake an additional 10-12 minutes or until golden brown. Let it cool completely and enjoy!!!

Cinnamon Roll Cake

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla


While warm drizzle the glaze over the cake.

All American Potato Salad

INGREDIENTS 2 pounds russet potatoes (3 to 4 medium), peeled and cut into 3/4 inch cubes Table salt 2 tablespoons distilled white vinegar 1 medium rib of celery, chopped fine (about 1/2 cup) 2 tablespoons minced red onion 3 tablespoons sweet pickle relish 1/2 cup mayonnaise 3/4 teaspoon mustard powder 3/4 teaspoon celery seed 2 tablespoons fresh parsley, minced 1/4 teaspoon ground black pepper Salad Supreme to taste 2 large hard-cooked eggs, peeled and cut into 1/4-inch cubes (optional)

DIRECTIONS

Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.

Drain potatoes and transfer to large bowl. Add vinegar and, using rubber spatula, toss gently to combine. Let stand until potatoes are just warm, about 20 minutes.

Meanwhile, in small bowl, stir together celery, onion, pickle relish, mayonnaise, mustard powder, celery seed, parsley, pepper, salad supreme and 1/2 teaspoon salt. Using rubber spatula, gently fold dressing and eggs, if using, into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve. (Potato salad can be covered and refrigerated for up to 1 day.)

High Tea Lemon Cookies

Ingredients

Cookies

2 cups butter (room temperature)

2/3 cup powdered sugar

1 teaspoon grated lemon zest

½ teaspoon vanilla

1 ¾ cups flour

1 ½ cups cornstarch

Glaze

4 tablespoons butter

¾ teaspoon grated lemon zest (get zest from lemon before juicing)

¼ to 1/3 cup lemon juice*

2 ½ cups powdered sugar

Directions

Cookies

Preheat oven to 350 degrees. Beat butter until creamy. Add powdered sugar and mix until light and fluffy. Add lemon zest and vanilla. Beat well. Add flour and cornstarch and beat until well combined. Do NOT refrigerate.

Roll by hand into 1-inch balls or use a well-packed scoop. Place cookies about an inch apart as they do not spread much while baking.

Bake 14-15 minutes on ungreased cookie sheets until bottom edges are light brown. Cool on wire racks before frosting with lemon glaze.

Makes about 5 dozen small cookies.

Glaze

In a medium bowl combine butter, zest, juice and sugar. Stir until well mixed. Place a piece of wax paper beneath the wire racks where cookies have been cooling and drizzle glaze over cookies.