Ingredients for Cream of Brie soup:
◦1/4 cup butter
◦1 small onion, diced finely
◦2-3 stalks celery, diced finely
◦1/4 cup all-purpose flour
◦4 cups chicken stock
◦12 oz. (3/4 lb.) of brie cheese with the rind, cubed.
◦1/2 cup whole milk or half-and-half
◦salt and pepper
Directions:
Step 1: Melt the butter over medium heat in a large sauce pot.
Step 2: Add the onions and celery and sweat the onions (onions become translucent).
Step 3: Whisk in flour while continuously stirring, cook for 3 minutes.
Step 4: Whisk in chicken stock gradually.
Step 5: Let soup simmer for 10-15 minutes until celery is tender.
Step 6: Gently stir in brie cheese and allow it to melt for around 5 minutes.
Step 7: Poor soup into a blender (fill only to half full at a time). Hold top down with pot holder as soup is hot. Puree until smooth and pour into a clean pot.
Step 5: Heat the soup to almost simmering on medium-low heat.
Step 6: Stir in the milk or half-and-half.
Step 7: Season with salt and pepper to taste.
Ingredients for French Baguette:
◦1 cup of water
◦2 1/2 cups bread flour
◦1 Tablespoon white sugar
◦1 teaspoon salt
◦1 1/2 teaspoons bread machine yeast
◦1 egg yolk
◦1 Tablespoon water
Directions:
Step 1: Place flour, sugar, salt and yeast into a bowl (if using electric mixer use a dough hook or if by hand, use a wooden spoon).
Step 2: Add 1 cup water slowly and stir.
Step 3: When dough forms a ball, take it out of bowl and knead it for 5 minutes.
Step 4: Lightly oil a bowl, put dough back in and toss to coat (this keeps crust from forming on bread when it rises).
Step 5: Let it rise in a warm place for 45 minutes or doubled in size.
Step 6: Divide dough in half and on a lightly floured surface, roll dough into an 8 X 12 inch rectangle.
Step 7: Roll up the dough and place it on a cookie sheet.
Step 5: Cut deep slashes every 3 inches in the bread (or use Sectumempra spell). Make sure you do not cut all the way through the dough.
Step 6: Cover with a clean dish towel and let rise in a warm place for about 45 minutes or until doubled in size.
Step 7: Beat together egg yolk and 1 Tablespoon water. Brush over the bread. Bake at 375 F for 20-25 minutes until golden brown.
Serve bread with hot soup and ENJOY!!!
◦1/4 cup butter
◦1 small onion, diced finely
◦2-3 stalks celery, diced finely
◦1/4 cup all-purpose flour
◦4 cups chicken stock
◦12 oz. (3/4 lb.) of brie cheese with the rind, cubed.
◦1/2 cup whole milk or half-and-half
◦salt and pepper
Directions:
Step 1: Melt the butter over medium heat in a large sauce pot.
Step 2: Add the onions and celery and sweat the onions (onions become translucent).
Step 3: Whisk in flour while continuously stirring, cook for 3 minutes.
Step 4: Whisk in chicken stock gradually.
Step 5: Let soup simmer for 10-15 minutes until celery is tender.
Step 6: Gently stir in brie cheese and allow it to melt for around 5 minutes.
Step 7: Poor soup into a blender (fill only to half full at a time). Hold top down with pot holder as soup is hot. Puree until smooth and pour into a clean pot.
Step 5: Heat the soup to almost simmering on medium-low heat.
Step 6: Stir in the milk or half-and-half.
Step 7: Season with salt and pepper to taste.
Ingredients for French Baguette:
◦1 cup of water
◦2 1/2 cups bread flour
◦1 Tablespoon white sugar
◦1 teaspoon salt
◦1 1/2 teaspoons bread machine yeast
◦1 egg yolk
◦1 Tablespoon water
Directions:
Step 1: Place flour, sugar, salt and yeast into a bowl (if using electric mixer use a dough hook or if by hand, use a wooden spoon).
Step 2: Add 1 cup water slowly and stir.
Step 3: When dough forms a ball, take it out of bowl and knead it for 5 minutes.
Step 4: Lightly oil a bowl, put dough back in and toss to coat (this keeps crust from forming on bread when it rises).
Step 5: Let it rise in a warm place for 45 minutes or doubled in size.
Step 6: Divide dough in half and on a lightly floured surface, roll dough into an 8 X 12 inch rectangle.
Step 7: Roll up the dough and place it on a cookie sheet.
Step 5: Cut deep slashes every 3 inches in the bread (or use Sectumempra spell). Make sure you do not cut all the way through the dough.
Step 6: Cover with a clean dish towel and let rise in a warm place for about 45 minutes or until doubled in size.
Step 7: Beat together egg yolk and 1 Tablespoon water. Brush over the bread. Bake at 375 F for 20-25 minutes until golden brown.
Serve bread with hot soup and ENJOY!!!
Yorkshire Pudding
submitted by Chelikins
Preparation Time
60 minutes
Servings
8
Ingredients
1/2 lb flour
1/4 tsp salt
2 eggs
1 pint cream
2 tbsp bacon or beef fat
Instructions
Mix flour and salt in a bowl, and form a depression in its center.
Break the eggs and pour them into the center of the depression.
Slowly add the cream, mixing as you go.
Let the mix stand for 1/2 hour.
Divide the drippings up into 8 muffin tins.
Heat these in a 425 °F oven until they smoke, 5-10 minutes.
Pour in the batter and leave in a few minutes until it browns.
Then drop the heat to 375 °F and cook for 15 minutes.
Can be served with jam on top for an extra-special treat.
Source
Bellaonline.com
submitted by Chelikins
Preparation Time
60 minutes
Servings
8
Ingredients
1/2 lb flour
1/4 tsp salt
2 eggs
1 pint cream
2 tbsp bacon or beef fat
Instructions
Mix flour and salt in a bowl, and form a depression in its center.
Break the eggs and pour them into the center of the depression.
Slowly add the cream, mixing as you go.
Let the mix stand for 1/2 hour.
Divide the drippings up into 8 muffin tins.
Heat these in a 425 °F oven until they smoke, 5-10 minutes.
Pour in the batter and leave in a few minutes until it browns.
Then drop the heat to 375 °F and cook for 15 minutes.
Can be served with jam on top for an extra-special treat.
Source
Bellaonline.com
Serves: 21
Yield:
21 21.0 21Servings Size
small c ...
Update
small c ...
Units: US | Metric
2 cups flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup softened butter or 1/2 cup softened margarine
1 cup milk
1 teaspoon vanilla extract
3 eggs
3/4 teaspoon cinnamon
1/8 teaspoon ginger
Directions:
1Preheat oven to 350 degrees.
2Mix eggs, sugar, butter,cinnamon, ginger, and vanilla in large mixing bowl on whip for 2 minutes.
3Mix other solid ingredients and milk in gradually in the large mixing bowl.
4Put batter in muffin tins (DO NOT FILL TO HIGH THESE CAKES SHOULD BE SEMI-FLAT). Bake 25 minutes.
5Decorate with sprinkles and frosting if desired.
6These cakes go well with honey
Read more: link
Yield:
21 21.0 21Servings Size
small c ...
Update
small c ...
Units: US | Metric
2 cups flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup softened butter or 1/2 cup softened margarine
1 cup milk
1 teaspoon vanilla extract
3 eggs
3/4 teaspoon cinnamon
1/8 teaspoon ginger
Directions:
1Preheat oven to 350 degrees.
2Mix eggs, sugar, butter,cinnamon, ginger, and vanilla in large mixing bowl on whip for 2 minutes.
3Mix other solid ingredients and milk in gradually in the large mixing bowl.
4Put batter in muffin tins (DO NOT FILL TO HIGH THESE CAKES SHOULD BE SEMI-FLAT). Bake 25 minutes.
5Decorate with sprinkles and frosting if desired.
6These cakes go well with honey
Read more: link
blueberries
mango
kiwi
pineapple
papaya
strawberries
plums
grapes
Choose the fruit you like (tropical is excellent - the more unique the better - this is Herbology you know!) and that lend themselves to party-sized portions. Arrange it all artistically on unique garnish, or have your house-elf Leezy (Thanks, Lisa!) arrange it for you. Set up in your Herbology classroom amongst real and artificial plants and enjoy!
Looks really good! Hope you enjoy it because it is the twist on regular fruit salad.
packaged puff pastry sheet
Wrap the pastry sheet around a small round of Brie cheese, sealing the raw edges together underneath. Brush with milk for nice browning. Place on greased foil on a cookie sheet and bake in the over at 400F for 15 minutes, or until crust is golden brown. Serve with a spreader and your preferred assortment of crackers.
I decided to use my pastry scraps to make the Hogwarts shield with the H on top of my Brie. Everyone liked the shield so much, they ate AROUND it and left it there alone on the plate! haha...
You can add to the layer between the pastry and the Brie if you like. My favorite is apricot preserves with dried cranberries, but the cranberries make it lumpy, so that could mar your design, which is why I left this one plain.
dry chow mein noodles
Melt your chocolate until smooth. Stir in noodles until the mixture is thick enough to hold together. Spoon bite-sized clusters onto wax paper and let harden in the refrigerator. If you want longer-lasting candy, melt 1 stick cooking paraffin per 12 oz of chocolate before adding the noodles. These can be frozen, just thaw before serving.
These are really good or at least i would geuss so because my Grandma would always make them but instead of chocolate they had butterscotch and they were really really good so if you wanna try that instead even though these would be good you can because they are still clustered and you can imagine them to be cockroachs just in a different color!
Your favorite devils food cake recipe, made into cupcakes
black string licorice
Bake your cupcakes according to the instructions, without using paper cup liners. Slice off the top of the crown of each cupcake so that when it is turned upside down, it sits flat. This gives you more of a cauldron shape than a cupcake shape. Cut the black string licorice into small pieces and poke them into the cupcakes as cauldron handles.
These look so good to make kind of like cupcakes you can if you want to choose to not use the licorice, i know my family doesnt like it except for my dad.............You could probably also use whatever cake mix you like. Happy Baking!
Parchment Scrolls
by Britta
Preparation Time
30 minutes
Ingredients
1 sheet puff pastry, thawed
2 Tbsp commercial pesto
6 thin slices orange cheddar (or American) cheese
Instructions
Spread the pesto evenly over the full sheet of puff pastry dough.
Lay the cheese slices evenly over the pesto layer.
Start rolling the long side of the dough and continue until reaching the middle of the pastry sheet.
Roll the opposite end in to meet the first roll.
Chill until the scroll holds its shape for cutting. (completely frozen is too difficult to cut)
Cut the roll into half-inch thick slices with a bread knife.
Place the slices on a cookie sheet lined with parchment.
Bake at 425 °F for approximately 15 minutes or until golden brown.
(You can also call purchased tortilla wrap sliced appetizers “parchment scrolls” for an easier recipe.)
Final Product
Source
Britta.com
by Britta
Preparation Time
30 minutes
Ingredients
1 sheet puff pastry, thawed
2 Tbsp commercial pesto
6 thin slices orange cheddar (or American) cheese
Instructions
Spread the pesto evenly over the full sheet of puff pastry dough.
Lay the cheese slices evenly over the pesto layer.
Start rolling the long side of the dough and continue until reaching the middle of the pastry sheet.
Roll the opposite end in to meet the first roll.
Chill until the scroll holds its shape for cutting. (completely frozen is too difficult to cut)
Cut the roll into half-inch thick slices with a bread knife.
Place the slices on a cookie sheet lined with parchment.
Bake at 425 °F for approximately 15 minutes or until golden brown.
(You can also call purchased tortilla wrap sliced appetizers “parchment scrolls” for an easier recipe.)
Final Product
Source
Britta.com
Witches' Brew (1998)
500 ml (5 parts) Midori
800 ml (8 parts) vodka
2 liters (20 parts) ginger ale
200 ml (2 parts) water
(or)
Witches' Brew (2000)
(this one pretty much fills a 12-quart cauldron)
four 48 oz cans pineapple juice
one 96 oz bottle orange juice
four 2 liter bottles lemon-lime soda
one 1.75 liter bottle vodka
one 1.75 liter bottle rum
All measurements are approximate. Adjust to your own taste.
Mix well. Pour into your cauldron, preferably with chunks of dry ice to create the bubbling steam effect.
(Be careful NOT to drink or eat or in any way come in direct contact with skin with any chunks of dry ice -
you can get burned by the extreme cold!)
500 ml (5 parts) Midori
800 ml (8 parts) vodka
2 liters (20 parts) ginger ale
200 ml (2 parts) water
(or)
Witches' Brew (2000)
(this one pretty much fills a 12-quart cauldron)
four 48 oz cans pineapple juice
one 96 oz bottle orange juice
four 2 liter bottles lemon-lime soda
one 1.75 liter bottle vodka
one 1.75 liter bottle rum
All measurements are approximate. Adjust to your own taste.
Mix well. Pour into your cauldron, preferably with chunks of dry ice to create the bubbling steam effect.
(Be careful NOT to drink or eat or in any way come in direct contact with skin with any chunks of dry ice -
you can get burned by the extreme cold!)
What you will need:
marshmellows
chocolate syrup
strawberry syrup
toothpicks
popcorn
wax paper
cookie sheet
sugar
2 plates
sprinkles[optional]
Directions:
Step 1 - pour strawberry syrup onto a plate
Step 2- take a marshmellow and put a toothpick in it about 3/4 of the way through
Step 3- cover the marshmellow completly in strawberry sauce
Step 4- sprinkle sugar on it
Step 5- freeze overnight or however long you think is appropriate
Step 6-take marshmellow off stick and put one peice of popcorn on, put marshmellow back on
Step 7- put chocolate sauce on a toothpick and draw faces
Step 8- use fine sprinkles and sprinkle them on
Step 9- freeze to the hardness you want them
I hope you enjoy! I should have a pic posted soon!
marshmellows
chocolate syrup
strawberry syrup
toothpicks
popcorn
wax paper
cookie sheet
sugar
2 plates
sprinkles[optional]
Directions:
Step 1 - pour strawberry syrup onto a plate
Step 2- take a marshmellow and put a toothpick in it about 3/4 of the way through
Step 3- cover the marshmellow completly in strawberry sauce
Step 4- sprinkle sugar on it
Step 5- freeze overnight or however long you think is appropriate
Step 6-take marshmellow off stick and put one peice of popcorn on, put marshmellow back on
Step 7- put chocolate sauce on a toothpick and draw faces
Step 8- use fine sprinkles and sprinkle them on
Step 9- freeze to the hardness you want them
I hope you enjoy! I should have a pic posted soon!
Way-Sour Charms Blow Pop lollipops
Pop Rocks (whatever flavor you choose)
The combination of the "super-sour" taste, already very acidic, with the surprise of the "pops" from the Pop Rocks, makes these just like what I imagine Acid Pops to be!
My lollipops were sticky enough that I just unwrapped them, rolled them in the Pop Rocks, then wrapped them in plain wax paper squares. My only warning is that the Pop Rocks immediately start losing their "pop" when in contact with the moisture in the lollipops, so assemble these as close to serving as possible for the best effect.
Pop Rocks (whatever flavor you choose)
The combination of the "super-sour" taste, already very acidic, with the surprise of the "pops" from the Pop Rocks, makes these just like what I imagine Acid Pops to be!
My lollipops were sticky enough that I just unwrapped them, rolled them in the Pop Rocks, then wrapped them in plain wax paper squares. My only warning is that the Pop Rocks immediately start losing their "pop" when in contact with the moisture in the lollipops, so assemble these as close to serving as possible for the best effect.