Safe Haven Lunch

 

A few months a ago, I was honored by catering a Safe Haven lunch meeting. Meals by Mollie prepared a salad spread of mixed greens, black beans, corn, grilled chicken, white cheddar cheese, avocado, red peppers, carrots, cucumbers, orzo salad, grape tomatoes, croutons, and salad dressing. It was an absolute blast!

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Chocolate Strawberry Crepes

Ingredients:

4 Eggs                                           1 Cup of All-Purpose Flour

1 1/3 Cups of Milk                         2 Tablespoons of White Granulated Sugar

2 Tablespoons of Melted Butter      ½ Teaspoon of Salt

½ Tablespoon of Vanilla Extract     ¼ Teaspoon of Ground Cinnamon

Yields: 6-10 Crepes

Directions:

1.Lightly beat the eggs and then combine all wet ingredients followed by the dry ingredients.

2. You can blend the ingredients in a blender for 10 seconds on pulse for quick results. I personally use a whisk and lightly whisk in a rotating manner until batter is as clump free as possible.

3. Refrigerate batter for 1 hour, but if you are in a hurry its okay to start cooking. Batter will be safe for 24hrs in the refrigerator before use. After refrigeration, whisk batter thoroughly until clump free.

2.Using any round pan that you would cook a pancake in, melt enough butter to cover the surface on med-high heat. You may need to turn the heat down to med if crepes start to brown too quickly.

3.Consider the first crepe a practice run that will grease the pan perfectly. Just throw it away!! This is perfect to test how much batter you will need to cover the pan. I used a measuring cup that measures 1/3 of a cup, but you may need more or less batter depending on the size of your pan.

4. As you pour the crepe batter rotate the pan in a circular motion to cover the entire pans surface evenly.

5. Allow the crepe to become lightly brown before flipping the crepe .

6. A great tip to keep crepes warm: Place crepes on a plate that is larger than the crepes and cover with a plate that is the same size or larger. Dust each crepe with powered sugar after it is on the cooling plate.

7. Slice strawberries and bananas. Melt the chocolate bars for the drizzle.

8. Lay one crepe flat. Pretty side laying face first on the plate for best results. On its top half create two parallel vertical lines rotating the sliced strawberries and bananas. Fold crepe like a book but allow the strawberries and bananas to show. Then fold the bottom of the crepe towards the top. Use a scoop of ice cream to hold the fold. Add a chocolate covered strawberry for an extra garnish and sliced strawberries to fill the remaining space between the vertical strawberry/banana lines. Drizzle melted chocolate over the dish in a zigzag motion and then dust the dish with powered sugar. Follow the picture for design purposes.

Topping Ingredients:

1/4 Cup of Powered Sugar          1 Milk Chocolate Bar

Chocolate Ice Cream                    2-3 Strawberries per Crepe

1/2-1 Banana per Crepe

How to Make Banana Pudding

Last 4th of July I made a banana pudding that was out of this world! If you have the patience I recommend keeping the banana pudding in the refrigerator over night before serving! You can add extra vanilla wafers around the side of the casserole dish for decoration.
Ingredients

1 cup of granulated sugar
4 tablespoons of cornstarch
3 cups of milk
4 egg yolks
3 egg whites
3/4 stick of butter
1 tablespoon of vanilla
3-4 medium banana sliced
1-2 boxes of vanilla wafers
1/4 teaspoon of cream of tartar

Directions
1. In large sauce pan on low heat add 3/4 of a cup of sugar and 4 tablespoons of cornstarch.
2. Ease the temperature to a low medium heat and slowly add  3 cups milk to the pan. I suggest adding the milk in half cup increments to help the thickening process. Stir the mixture throughout cooking process to ensure there are no lumps.
3. Once the mixture has reached a slight pudding consistency add the 4 egg yolks slowly to the pudding and be careful not to scramble the eggs!
4. After all the egg yolks are added cook the pudding on med low heat for 2 minutes.
5. Take the pan off the heat and add 1/2 of a stick of butter sliced and 1 tablespoon of vanilla extract.
6. With 1/3 of the stick of butter  lightly grease the bottom of a casserole dish.
6. Lay the vanilla wafers side by side tops facing up on the bottom of the casserole dish.
7. Slowly add 3/4 of the pudding on top of the wafers.
9. Add 3 bananas sliced side by side on top of the pudding.
10. Add optional wafers side by side tops facing up on top of the bananas.
11. Add the rest of the pudding slowly to the casserole dish.
12.Meringue topping: In a large bowl add the 3 egg whites and a 1/4 of a teaspoon of cream of tartar. With a hand held mixer beat the egg whites until stiff peaks start to form.
13. Slowly add a 1/4 of a cup of sugar to the egg whites until stiff peaks form.
14. Bake in a 350 degree oven until the meringue is golden brown.

Birthday Celebration

Talk about a fun crowd! Kathy’s birthday could not have been more of a success!!! The food was made by Kathy’s husband Danny and their friends. They served beef tenderloin, salmon, shrimp, grilled aspargus, fresh fruit, and much much more. Of course I forgot my camera, but I did manage to steal a picture of Kathy’s beautiful cake from a friend. I had a blast bartending and setting up for this celebration!

Hello Blogging World

Welcome to Meals By Mollie. My life revolves around food, and my dog of course. I am addicted and I realize that, and possibly even crazy about food, and of course my dog. You’ll find that I’m terrible with the interweb but if you stick with me your bellies won’t go hungry! Hopefully this blog will help everyone get to know me and my catering business as well. I enjoy cooking for others so please allow my services to assist you.