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Old Fashioned Pancakes
Old Fashioned Pancakes
CCTC pancake recipe;
ingredients:
  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 2 eggs
  • 3 tablespoons butter, melted
Step 1:
In a large bowl, sift together the flour,
baking powder, salt and sugar. Make
a well in the center and pour in
the milk, egg and melted butter; mix
until smooth

Step 2:
Heat a lightly oiled griddle or frying
pan over medium high heat. Pour or
scoop the batter onto the griddle,
using approximately 1/4 cup for
each pancake. Brown on both sides
and serve hot

Step 3: Enjoy! This recipe makes 8 servings and takes 20 minutes to make
Vanilla Custard
Vanilla Custard
CCTC Vanilla Custard recipe;
ingredients:
  • 2 cups milk
  • 2 tablespoons cornstarch
  • 1/3 cup sugar
  • 3 eggs, lightly beaten
  • 1 teaspoon vanilla
Step 1:
Using a whisk, combine milk, sugar and
cornstarch in a medium saucepan over
medium heat on stovetop. Allow milk to
scald (heat to the point when tiny bubbles
form around edges of pan). Whisk occasionally
to prevent cornstarch from clumping on bottom
edges of pan.

Step 2:
Remove milk mixture from heat, preferably to a
burner that's turned off.

Step 3:
Mix about 2 tablespoons of scalded milk mixture into
eggs using whisk, then introduce eggs into milk mixture
in a slow stream, whisking milk mixture constantly

Step 4:
Immediately return pan to heat and whisk gently until
custard thickens, another two or three minutes.
Do not allow to boil. (If you find that you have egg white
strands in custard, feel free to pass it through a fine-mesh
sieve into a different bowl now.)

Step 5:
Remove pan from heat and stir in vanilla.

Step 3: Enjoy! This recipe makes 4 servings and takes 20 minutes to make
Belgian Waffles
Belgian Waffles Recipe
CCTC Belgian Waffles recipe;
ingredients:
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 large eggs, separated
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, melted
  • 2 cups milk
  • non-stick cooking spray
Step 1:
Preheat the waffle iron according to the manufacturer's instructions. In 1 medium bowl sift together flour, baking powder, and salt. Set aside. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix! Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately.

Step 2:
Enjoy! this recipe Makes 8 to 10 (4 by 4-inch) waffles and takes 15 minutes to make
Crustless Spinach Quiche
Crustless Spinach Quiche
CCTC Crustless Spinach Quiche recipe;
ingredients:
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 5 eggs, beaten
  • 3 cups shredded Muenster cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
Step 1:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan

Step 2:
Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.

Step 3:
In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.

Step 4:
Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

Step 5:
Enjoy! this recipe makes 6 servings and takes 50 minutes to make
Flourless Chocolate Cake with Raspberry Sauce
Flourless Chocolate Cake with Raspberry Sauce
CCTC Flourless Chocolate Cake with Raspberry Sauce recipe;
ingredients:
  • 2 (10-oz) packages Frozen Raspberries in Light Syrup, thawed
  • 12 oz. Semisweet Chocolate Bars, finely chopped
  • 4 oz. Unsweetened Chocolate, finely chopped
  • 2 cups Unsalted Butter
  • 1 cup Packed Light Brown Sugar
  • 8 large Eggs, beaten
  • Fresh Raspberries
Step 1:
For sauce, pureé raspberries with their liquid in a food processor. Strain puree; discard seeds. Cover and chill the sauce until serving time.

Step 2:
Heat oven to 350 degrees F. Line the bottom of a 9-inch round cake pan with 2-inch sides with parchment paper.

Step 3:
Combine semisweet and unsweetened chocolate in a large bowl. In a medium saucepan, combine butter and brown sugar. Bring mixture to a boil, stirring frequently. Pour mixture over chocolate; whisk until chocolate melts. Whisk in eggs.

Step 4:
Pour batter into prepared pan. Place pan in a roasting pan and pour water into roasting pan to come half way up sides of cake pan. Bake 1 hour or until center is set and wooden pick inserted in center comes out clean. Cool, cover and chill at least 8 hours or overnight.

Step 5:
Just before serving, use a sharp knife to cut around edges of cake. Place a serving plate over top of cake; invert cake and remove pan and parchment paper. Serve cake with sauce and garnish with fresh raspberries.

Step 6:
Enjoy! this recipe makes 8 servings and takes 9 hours (8 hours cooling and 1 hour prep/cooking) to make

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Crepes
Simple Crepes Recipe
CCTC crepes recipe;
ingredients:
  • 1 cup all-purpose flour
  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted
Step 1:
In a large mixing bowl, whisk together the
flour and the eggs. Gradually add in the
milk and water, stirring to combine. Add the
salt and butter; beat until smooth.

Step 2:
Heat a lightly oiled griddle or frying pan over
medium high heat. Pour or scoop the batter onto
the griddle, using approximately 1/4 cup for each
crepe. Tilt the pan with a circular motion so that
the batter coats the surface evenly.
Step 3: Cook the crepe for about 2 minutes, until the
bottom is light brown. Loosen with a spatula, turn
and cook the other side. Serve hot.

Step 4: Enjoy! this recipe makes 8 crepes and takes 30 minutes to make
Eggs Benedict
Eggs Benedict Recipe
CCTC eggs benedict recipe;
ingredients:
  • 8 pieces of bacon or 4 pieces of Canadian bacon
  • 2 tablespoons chopped parsley, for garnish
  • 4 eggs
  • 2 teaspoons white or rice vinegar
  • 2 English muffins
  • Butter
Hollandaise ingredients:
  • 10 Tbsp unsalted butter
  • 3 egg yolks
  • 1 Tbsp lemon juice
  • 1/2 teaspoon salt
  • Dash of cayenne or tabasco
Step 1:
Start with the bacon. Heat a large skillet on medium low heat. Add the strips of bacon or the slices of Canadian bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides, and if using strip bacon, much of the fat is rendered out (about 10 minutes). Use tongs or a fork to remove the bacon from the pan, set on a paper towel to absorb the excess fat. Don't pour the bacon fat left in the pan down the drain! Either sop it up with paper towels when it has cooled a bit, or pour it into a jar to be used later

Step 2:
While the bacon is cooking, bring a large saucepan two-thirds filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.

Step 3: Make the blender hollandaise. To make blender hollandaise, melt 10 Tbsp unsalted butter. Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color. Turn blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste.Transfer it to a container you can use for pouring and set it on a warm – but not hot – place on or near the stovetop.

Step 4: Poach the eggs. Working one egg at a time you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking. Turn off the heat, cover the pan, and let sit for 4 minutes. (Remember which egg went in first, you'll want to take it out first.) When it comes time to remove the eggs, gently lift out with a slotted spoon. Note that the timing is a little variable on the eggs, depending on the size of your pan, how much water, how many eggs, and how runny you like them. You might have to experiment a little with your set-up to figure out what you need to do to get the eggs exactly the way you like them.

Step 5: As soon as all the eggs are in the poaching water, begin toasting your English muffins. If you can’t get all the muffins toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl.

Step 6: To assemble the eggs benedict, butter one side of an English muffin. Top with two slices of bacon or 1 slice of Canadian bacon. You can trim the bacon to fit the muffin if you’d like. Put a poached egg on top of the bacon, then pour some hollandaise over. Sprinkle some parsley over it all and serve at once.

Step 7: Enjoy! this recipe Makes 4 one-egg one-muffin servings and takes 30 minutes to make
Beef Wellington
Beef Wellington Recipe
CCTC Beef Wellington recipe;
ingredients:
  • 2 1/2 pounds beef tenderloin
  • 2 tablespoons butter, softened
  • 2 tablespoons butter
  • 1 onion, chopped
  • 1/2 cup sliced fresh mushrooms
  • 2 ounces liver pate
  • 2 tablespoons butter, softened
  • salt and pepper to taste
  • 1 (17.5 ounce) package frozen puff pastry, thawed
  • 2 egg yolks, beaten
  • 1 (10.5 ounce) can beef broth
  • 2 tablespoons red wine
Step 1:
Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.

Step 2:
Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.

Step 3:
Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.

Step 4:
Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.

Step 5:
Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.

Step 6:
Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.

Step 7:
Enjoy! this recipe makes 8 servings and takes 1 hr to make
Duck Soup
Duck Soup Recipe
CCTC Duck Soup recipe;
ingredients:
  • 1 Pound Duck Breast
  • 1 Inch Fresh Ginger, cracked
  • 2 Tablespoon Soy Sauce
  • 8 Cups Water
  • 1 Tablespoon Corn or Peanut Oil
  • 2 Cloves Garlic, finely chopped
  • 1/2 Inch Fresh Ginger, peeled, finely chopped
  • 1/2 Cup Sliced Onion
  • 3 Cups Fermented Mustard Greens
  • 2 Teaspoon Soy Sauce
  • 3 Eggs, beaten
  • 2 Cups Chopped Celery with Leaves, separated
Step 1:
Remove skin from duck breasts. Cook duck with the cracked ginger, soy sauce, and 8 cups water in a covered pan over moderate heat for 45 minutes or until duck is tender. Remove the duck and shred it. Reserve the broth and skim off the fat.

Step 2:
Heat the oil in a large pan and stir fry the garlic, chopped ginger, onion slices, and chopped celery stalk over a moderate heat for 2 minutes. Add mustard greens and soy sauce and stir fry for a moment. Add the eggs and mix together slowly until the eggs set.

Step 3:
Add the reserved duck broth, bring to a boil, and simmer for 5 minutes. Add the celery leaves and stir a minute to blend flavors.

Step 4:
Serve warm with rice or other dishes.

Step 5:
Enjoy! this recipe makes 8 servings and takes 1 hr and 20 minutes to make
Pickled Eggs
Pickled Eggs Recipe
CCTC Pickled Eggs recipe;
ingredients:
  • 1 (15 ounce) can red beets
  • 1/4 cup brown sugar
  • 1/2 cup white vinegar
  • 1/2 cup cold water
  • 1/2 teaspoon salt
  • 4 whole cloves
  • 1 small cinnamon stick
  • 6 hard-cooked eggs
Step 1:
Pour the beet juice into a medium-size pot. Stir in the brown sugar, vinegar, water, salt, cloves, and the cinnamon stick. Place the pot over a medium heat for 8 minutes, stirring occasionally.

Step 2:
Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.

Step 3:
Place the hard cooked eggs (with the shells removed) in a container with a tight-fitting lid. Pour the liquid and beets into the container with the eggs. Store the container in the refrigerator for approximately 5 days before eating.

Step 4:
Enjoy! this recipe makes 6 servings and takes 20 minutes to make


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1649 N. Hwy. 33 Driggs, Id. 83422
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