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Recipes from Birdie

Dark Chocolate Chip Granola Cookies

Another yummy dessert by Michigan Food Stylist Birdie Sheridan!!

Dark Chocolate Chip Granola Cookies



2 2/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup butter, softened
1 cup packed brown sugar
1 cup granulated sugar
2 eggs
2 teaspoons vanilla
2 cups dark or bittersweet- chocolate pieces
1 cup almond granola
½ cup rolled oats



In a medium bowl, stir together flour, salt and baking soda, set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and granulated sugar. Beat until combined, scraping sides of bowl, occasionally. Beat in eggs and vanilla until combined. Gradually add flour mixture, beating just until combined. Stir in chocolate pieces, granola, and oats.
Preheat oven to 350 degrees. Line cookie sheets with parchment paper, set aside. Drop dough by rounded Tablespoons, 2 inches apart- on prepared cookie sheets. Bake for 10-14 minutes, or until edges are lightly browned. Cool on cookie sheets for 1 minute. Transfer to wire racks for cooling. Yield: About 48 cookies.

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  • Thursday, March 5, 2015
  • Posted By: Birdie Sheridan
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Crème Brulee

What a great treat for a dinner party – a featured dessert from Michigan food stylist Birdie Sheridan!

Crème Brulee

2 quarts heavy cream
1 pound, 4 ounces. Sugar
20 egg yolks

Bring heavy cream and sugar to a near boiling point. Temper slowly with yolks in bowl. Place over double boiler and whip continuously until thick (about 20 minutes). Pour into 4 oz. ramekins-chill until set. Lightly sprinkle granulated sugar over top of chilled crème brulee and place under broiler until sugar caramelizes or becomes light brown. Serve with fresh fruit of the season.

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  • Thursday, March 5, 2015
  • Posted By: Birdie Sheridan
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Butternut Squash Soup

Fall into fall with this tasty butternut squash soup recipe from Michigan Food Stylist Birdie Sheridan!
Butternut Squash Soup



1 large squash, baked at 350 for 15 minutes to soften; seeds removed, and cut into chunks
2 Granny Smith apples, peeled, cored and cut into chunks
1 large leek, cleaned and chopped into ringlets
1 medium onion, chopped coarsely
1 quart chicken stock
2 bay leaves
1 stick butter
1 dollop sour cream for each bowl

Melt butter in a large pan. Sauté the onion and leeks until translucent. Add the squash and apples and cover with chicken stock. Bring to a boil. Add the bay leaves and simmer until everything is soft (30 to 40 minutes). Remove bay leaves.
Using an immersion blender, puree. (Can use a regular blender.)
Add a little water if too thick. Serve in bowls with the dollop of sour cream.

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  • Thursday, March 5, 2015
  • Posted By: Birdie Sheridan
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Orange Pecan Ring

Try this unique and yummy treat from Michigan Food Stylist Birdie Sheridan:

Orange Pecan Ring
1 cup orange marmalade
½ cup chopped pecans, toasted
¾ cup firmly packed brown sugar
½ teaspoon ground cinnamon
1 (25 ounce) package frozen yeast rolls
2/3 cup butter, melted

Spread marmalade in bottom of a lightly greased, 10- inch Bundt pan. Sprinkle evenly with pecans
Stir together brown sugar and cinnamon in a small bowl. Dip each roll in melted butter, and roll in sugar mixture. Layer rolls in pan. Pour remaining butter evenly over rolls. Sprinkle with remaining sugar mixture. Cover and chill 8 hours.
Preheat oven to 350 degrees. Bake at 350 degrees for 40 minutes, or until golden. Cool in pan, 10 minutes. Invert onto a serving plate and serve immediately. Prep time: 20 minutes. Baking time: 40 minutes. Cooling time: 8 hours, 10 minutes. Yield: 8 servings.

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  • Thursday, March 5, 2015
  • Posted By: Birdie Sheridan
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Bread Pudding With Caramel-Whiskey Sauce

Two recipes to keep warm in the cold Michigan weather! Treat your special someone to a romantic dessert using these recipes, recommended and created by Michigan Food Stylist Birdie Sheridan:

Bread Pudding (with caramel-whiskey sauce):

7 day old croissants, cut into ½ inch cubes

1 qt. heavy cream

2 quarts Milk

3 vanilla beans, split

12 oz. brown sugar

12 oz. granulated sugar

24 whole eggs

Zest of 3 oranges, grated

Arrange ramekins on a sheet pan, divide croissants among them. Scald milk and cream with vanilla. Cover, steep 5 minutes, remove vanilla beans.  Whisk sugar, eggs and zest together, stir in cream-milk, avoiding bubbles. Ladle mixture into ramekins, filling 2/3  full. Place in 350 degree oven, adding a little water to sheet pan. Bake until custard begins to rise and is almost set, but not rubbery. Serve warm with caramel sauce. Serves 24.

 

Caramel Sauce:

2 cups granulated sugar

1 cup water

1 cup heavy cream, room temperature

3 oz. whiskey

1 Tablespoon sea salt

In a clean, heavy saucepan, bring sugar and water to a boil. With a clean brush dipped in water, wash sides of pan to prevent crystallizing. Cook sugar until a deep brown color develops. Remove from heat, stir in cream, a little at a time, to a smooth consistency. Add whiskey and salt.

 

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  • Thursday, March 5, 2015
  • Posted By: Birdie Sheridan
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Ice Cream Roll

Here’s an easy way to stay cool in this Michigan summer heat! A recipe from Michigan Food Stylist Birdie Sheridan:

Ice Cream Roll
4 eggs
¾ cup sugar
1 teaspoon vanilla extract
¾ cup all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
½ gallon vanilla ice cream, slightly softened
Caramel Sauce:
1 cup packed brown sugar
½ cup sugar
¼ teaspoon salt
½ cup light corn syrup
1 cup heavy whipping cream
Chopped pecans and Cracker Jacks, to taste.



Line a greased 15 X 10 X 1 inch baking pan with wax paper. Grease the paper, set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar, beat for 2 minutes or until mixture becomes thick and lemon colored. Beat in vanilla. Combine dry ingredients, fold into egg mixture.
Spread batter evenly into prepared pan. Bake at 375 degrees for 10-12 minutes, or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners’ sugar. Gently peel off the wax paper. Roll up cake in the towel, jelly-roll style, starting with a short side. Cool completely on a wire rack.



Spread cooled cake with ice cream, roll up again. Freeze until firm.



For sauce…In a small sauce pan, combine the sugars, salt and corn syrup. Cook and stir until mixture comes to a boil. Remove from the heat, cool slightly. Stir in cream. Serve with ice cream roll. Sprinkle with pecans and cracker Jacks, as desired. Yield: 8-10 servings (2 cups sauce).

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  • Thursday, March 5, 2015
  • Posted By: Birdie Sheridan
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Chocolate Zucchini Roll

Have you ever had a Chocolate Zucchini Roll?? Try this matchless treat by Michigan Food Stylist Birdie Sheridan:

Chocolate Zucchini Roll

3 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
¾ cup sugar
½ cup baking soda
1 teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon salt
1 cup shredded, peeled zucchini

Filling:
1 package (8 ounces) cream cheese, softened
½ cup butter, softened
2 teaspoons vanilla extract
1 cup confectioners sugar (plus additional for dusting)

In a mixing bowl, beat eggs and vanilla. Combine flour, sugar, cocoa, baking soda, cinnamon and salt. Add to egg mixture and mix well (batter will be thick). Stir in zucchini. Spread into a greased and wax, paper lined- 15 X 10 X 1 inch baking pan. Bake at 350 degrees for 10-15 minutes, or until cake springs back when lightly touched. Turn onto a linen towel dusted with confectioners’ sugar. Peel off waxed paper. Roll up, jelly-roll style, starting with a short side. Cool on a wire rack.
In a mixing bowl, beat cream cheese, butter and vanilla until fluffy. Beat in confectioners’ sugar. Unroll cake. Spread filling to within 1 inch of edges. Roll up again, dust with confectioners’ sugar. Refrigerate until serving. Yield: 10 servings.

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  • Thursday, March 5, 2015
  • Posted By: Birdie Sheridan
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Almond Fudge Bars

No one will want to resist this yummy treat, recommended and created by Michigan Food Stylist Birdie Sheridan:



Almond Fudge Bars
1 (19.8 oz.) package Duncan Hines fudge brownie mix
3 Tablespoons vegetable oil
1 cup sweetened condensed milk
14 miniature Mounds-dark chocolate coconut candy bars, chopped (1 ¼ cups)
¾ cup chopped natural almonds, toasted



Preheat oven to 350 degrees. Prepare brownie mix according to package directions, reducing vegetable oil to 3 Tablespoons. Pour into a lightly greased 13 X 9 inch-pan. Pour sweetened condensed milk over batter. Sprinkle with chopped candy bars and almonds.
Bake at 350 degrees for 36-38 minutes. Cool completely in pan on a wire rack. Cut into bars. Yield: 2 dozen.

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  • Thursday, March 5, 2015
  • Posted By: Birdie Sheridan
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Orange-Pecan Salmon

Orange-Pecan Salmon



1 cup chopped pecans, toasted
1 cup orange marmalade
½ cup reduced sodium soy sauce
¼ teaspoon salt
¼ teaspoon pepper



4 salmon fillets (6 oz. each and 1inch thick)
In a small bowl, combine the first five ingredients. Pour one cup marinade into a large Ziplock plastic bag. Add the salmon; seal bag and turn to coat. Refrigerate for up to 30 minutes. Set aside remaining marinade.
Drain and discard marinade from salmon. Place salmon in a greased 11 inch x 7 inch baking dish. Bake uncovered at 350 degrees for 20 to 25 minutes or until fish flakes easily with a fork.
In a small saucepan, bring reserved marinade to a boil; cook until liquid is reduced to ¾ cup. Serve over salmon.



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  • Thursday, March 5, 2015
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