Volcano!

For my husband's birthday this year we had lunch at the Rainforest Cafe. Some of you may know it. It's a themed out restaurant based on (you guessed it) the Rainforest. You know you are in a certain stage of your life when your birthday lunch choice is really more of a treat for your kids than you. We actually did go out for a nice dinner sans kids the week after for our anniversary. As expected the kids loved all the animatronics and the 'storms' that happened every half hour. The price of the food was incredibly marked up (you are paying for the entertainment value of the restaurant!) On the menu that we didn't order, but saw many of was their signature dessert, the Volcano. This $15 baby (yes $15 for dessert) was always brought our by the servers announcing "Vooolllllcaaaannnnoooo" throughout the restaurant. Talk about showing off. Who was the special person that got such a treatment? And they really were flying out of the kitchen that particular day. We opted not to order a volcano. In my mind I did think that it looked easy enough to make...hmmmm.
So I did.
This is what I did:
1 box brownie mix - follow box directions to make brownies, or make your own from scratch - let cool.
On a large plate, scoop up lots of vanilla ice cream into the centre of the plate. Slice your brownies length-wise and form a pyramid over the ice cream. Spray whipped cream 'lava' down each of the brownie sides. Drizzle more 'lava' in the form of chocolate and caramel sauce (heated if possible). Stick a sparkler in the top, light it and call out "Vooooolllllccaaaannnnoooo!" as you carry it out to the guest of honour. Bring lots of forks, this is a lot of dessert, a must share (and then plenty left over).

BTW - my oldest boy thought this was fabulous and loved making it for his dad. My DH thought it was ingenious.
*I don't know why it looks like there were 2 sparklers in the picture above, there really was just one.


This is me being goofy just outside the Rainforest Cafe. I'm supposed to be looking scared of the big snake in the tree, but it looks like I'm being scared of the silly frog instead.

Easy Cinnamon Buns

I got this recipe from Keeper Worthy Recipes, who got it from Ezrapoundcake.  See a good recipe really travels around well.  What makes these great (besides being delicious) is that there is no yeast involved.   They are start to finish less than an hour to do.


Filling:
1/4 cup brown sugar
2 tsp cinnamon
1 tsp nutmeg
Mix together in small bowl and set aside.


Biscuit Dough:
2 1/2 cups flour
2tbsp packed, brown sugar
2 tsp baking powfer
1/2 tsp salt
1 1/2 cups plus 1 tbsp heavy cream (I only used half and half and it worked just fine)

Mix all the dry ingredients with a wooden spoon.  Add 1 1/2 cups of the cream and stir until dough is smooth and forms a ball.  Use your hands (floured) to kneed a few times.
On a floured surface, roll dough out until it forms a 9x13 rectangle.  Brush remaining cream over it.  Sprinkle cinnamon mixture over the dough evenly.  From the long side, roll dough into a cylinder.  Slice into 9 equal rounds.  place the rounds cut side down into a n 8 inch square baking dish or pie plate.  Bake 30 minutes at 400*


Icing:
6 tbsp powdered sugar
6 tsp heavy cream

While biscuits are baking, mix the icing together.  Drizzle over top the buns when they come out of the oven.   

NY Times no-kneed bread

3 C all purpose or bread flour
1/4 tsp instant yeast
1 1/4 tsp salt
cornmeal or wheat bran as needed

In a lg bowl combine flour, yeast and salt.  Add 1 5/8 c water.  Stir until blended.  Dough will be shaggy and sticky.  Cover bowl with plastic wrap.  Let dough rest for 12-18 hours at room temp (70*). 
Dough is ready when its surface is dotted with bubbles.  Lightly flour a work surface and place dough on it.  Sprinkle with a little more flour and fold it over on itself once or twice.  Cover loosely with plastic wrap and let sit 15 minutes.
Using just enough flour to keep dough from sticking to your fingers, gently and quickly shape dough into a ball.  Generously coat a cotton towel (not terry cloth) with flour, cornmeal or wheat bran.  Place dough seam side down onto towel.  Sprinkle with more flour, cornmeal or wheat bran.  Cover with another cotton towel.  Let rise another 2 hours.  Dough will more than double in size and will not readily spring back with poked with a finger.
At least half an hour before the dough is ready, heat oven to 450*.  Put a 6-8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When dough is ready carefully remove pot from oven.  Slide you hand under towel and turn dough over into pot, seam side up.  (it may look a mess, but that's okay).  Shake pan once or twice if dough is unevenly distributed.  Cover with lid and bake 30 minutes.  Remove lid and bake another 15 to 30 minutes (until loaf is browned).  Cool on a rack.

Smell of Christmas Pot Pourri

2 or 3 bay leaves
2 cinnamon sticks
1 tsp allspice
1 tsp caraway seeds
1 tsp whole cloves
4 cups water
Simmer in saucepan, as water evaporates, just add more

IHOP Country Griddle Cakes

non-stick spray
1 1/4 c flour
1 1/2 c buttermilk
1/3 c instant cream of wheat (dry)
1 egg
1/3 c sugar
1 tsp baking powder
1 tsp baking soda
1/4 c veg. oil
1/2 tsp salt

Mix all ingredients together in a large bowl.  Cook as you would any other pancake.

Chicken and Broccoli Casserole

broccoli florettes - 2 bunches, separated
3 carrots, diagonally sliced
2 or 3 chicken breasts cut into chunks
1c light mayo
1 can cream of mushroom or cream of chicken soup
1 tbsp lemon juice
1 tsp curry - or to taste
grated cheese

Layer chicken and veggies.  Mix remaining ingredients in a separate bowl and pour over chicken and veggies.  Bake at 350* for 25 minutes.  Sprinkle grated cheese over casserole just before it is done and melt cheese over just before serving.

Wild Rice and Turkey Casserole

2 C cut up cooked turkey or chicken
2 1/4 C boiling water
1/3 C milk
1 small chopped onion (1/4 c)
1 can condensed cream of mushroom soup
1 pkg seasoned long grain and wild rice.

Mix everything together in a casserole dish.  Cover and bake at 350* for 45-50 minutes, or until rice is tender.  Uncover and bake 15 minutes more, until liquid is absorbed.