PEANUT BUTTER FUDGE
For an easy, chewy treat, make a batch of Alton Brown's Peanut Butter Fudge recipe from Good Eats on Food Network; you need only four ingredients.
Provided by Alton Brown
Categories dessert
Time 2h14m
Yield 64 (1-inch) pieces
Number Of Ingredients 4
Steps:
- Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen. Spread into a buttered 8 by 8-inch pan lined with parchment paper. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.
GOOD EATS FUDGEPOPS
Provided by Alton Brown
Categories dessert
Time 4h20m
Yield approximately 8 fudgepops, depending on their size
Number Of Ingredients 6
Steps:
- Place chopped chocolate into a medium glass mixing bowl. Set aside.
- Combine heavy cream, milk, and cocoa powder in a medium saucepan over medium heat. Whisk constantly until cocoa is dissolved and mixture comes to a simmer. Remove from the heat and pour over the chocolate. Let stand for 2 to 3 minutes and then whisk gently until all chocolate is melted. Whisk in the vanilla extract.
- Divide the mixture evenly among the molds and place in the freezer. Freeze for at least 4 hours or until solid. Fudgepops can be held in the freezer for up to 1 week in an airtight container.
GOOD EATS FUDGESICLES (ALTON BROWN)
Make and share this Good Eats Fudgesicles (Alton Brown) recipe from Food.com.
Provided by 2Bleu
Categories Frozen Desserts
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place bittersweet chocolate into a medium bowl and set aside.
- Using a medium sized pan over medium heat, ad coco powder, heavy cream, and cold milk. Heat to simmer.
- Pour milk mixture over bittersweet chocolate. Let sit for 2-3 minutes.
- Whisk gently to combine, then add vanilla and continue whisking till thouroughly mixed.
- Pour into popsicle molds and freeze for a minimum of 4 hours. NOTE: A turkey baster will do the trick nicely for filling the molds or you can use a container with a spout, such as a large measuring cup.
CHOCOLATE FUDGE
Provided by Alton Brown
Categories dessert
Time 40m
Yield 64 (1-inch) pieces
Number Of Ingredients 7
Steps:
- Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.
GOOD EATS CREAMED CORN CORNBREAD (ALTON BROWN)
This recipe produces a very light and airy cornbread packed with flavor. We add about 1/3 cup of sugar because we love sweet cornbread. :)
Provided by 2Bleu
Categories Quick Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F Place a 10-inch cast iron skillet into the oven.
- In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
- In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly.
- Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
- Add 2 tablespoons canola oil to the cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.
Nutrition Facts : Calories 201.2, Fat 6.2, SaturatedFat 1, Cholesterol 47.7, Sodium 539.2, Carbohydrate 32.7, Fiber 2.6, Sugar 4.3, Protein 5.6
MEATLOAF FROM GOOD EATS
This meat loaf from Alton Brown is moist and perfectly seasoned. My family has always been very picky when it comes to meatloaf. They loved this variation.
Provided by KathyP53
Categories Meat
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 325 degrees.
- In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt.Add the egg and combine thoroughly, but avoid squeezing the meat.
- Pack this mixture into a 10" loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
- COmbine catsup, cumin, Worcestershire, hot pepper sauce, and honey. Brush glaze onto the meatloaf afer it has been cooking for 10 minutes.
Nutrition Facts : Calories 403.1, Fat 22.1, SaturatedFat 8.3, Cholesterol 110.2, Sodium 827.8, Carbohydrate 22.5, Fiber 1.9, Sugar 7.6, Protein 27.7
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