Volcanoes Recipes

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LEMON VOLCANOES



Lemon Volcanoes image

Provided by Food Network Kitchen

Categories     dessert

Number Of Ingredients 0

Steps:

  • Make Classic Sugar Cookies with 1 cup granulated sugar total (omit confectioners') and lemon zest instead of orange; omit baking powder. Chill. Pulse 1/4 cup granulated sugar and 1 tablespoon lemon zest in a food processor. Roll dough into two 1-inch-thick logs and roll in the lemon sugar. Freeze logs 20 minutes, then slice 1 inch thick. Bake 20 to 25 minutes at 325 degrees.

VOLCANOES



Volcanoes image

My sons came up with the name for these much-loved oatmeal, date-filled cookies that really do look like volcanoes when they're cooked!

Provided by Carole

Categories     Desserts     Cookies     Fruit Cookie Recipes     Date

Time 57m

Yield 36

Number Of Ingredients 12

4 cups all-purpose flour
1 teaspoon salt, or to taste
1 teaspoon baking soda
1 ½ cups butter, at room temperature
1 cup packed brown sugar
½ cup molasses
2 eggs
2 cups rolled oats (such as Quaker Oats®)
1 cup pitted and chopped dates
½ cup white sugar
¼ cup water
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Blend flour, salt, and baking soda in a bowl. Add butter, brown sugar, molasses, and eggs. Stir until smooth. Blend in oats.
  • Roll dough out on floured board, about 1/8-inch thick. Cut into rounds using a 2 1/2-inch cookie cutter. Place half of the rounds on an ungreased baking sheet.
  • Combine dates, white sugar, and water in a saucepan; bring to a boil, stirring often until thickened. Stir in walnuts. Remove from heat and let cool, about 10 minutes.
  • Spoon 1 teaspoon of the date mixture into the center of each round on the baking sheet. Cut a cross in the middle of the remaining rounds. Place over date mixture; press down on the edges of the dough to seal.
  • Bake in the preheated oven until golden, 12 to 15 minutes. Transfer to a wire rack to cool.

Nutrition Facts : Calories 208.7 calories, Carbohydrate 29.1 g, Cholesterol 30.7 mg, Fat 9.5 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 5.1 g, Sodium 162 mg, Sugar 14 g

VOLCANO CAKE



Volcano Cake image

Provided by Sandra Lee

Categories     dessert

Time 1h10m

Yield 18 to 24 servings

Number Of Ingredients 11

2 (18.25-ounce) boxes red velvet cake mix (recommended: Duncan Hines)
2 2/3 cups water
1 cup vegetable oil
6 eggs
3 (12-ounce) cans chocolate whipped frosting (recommended: Betty Crocker)
1 (6.4-ounce) can green decorating icing (recommended: Betty Crocker Easy Flow)
1 (6.4-ounce) can red decorating icing (recommended: Betty Crocker Easy Flow)
1 (6.4-ounce) can orange decorating icing (recommended: Betty Crocker Easy Flow)
1 (6.4-ounce) can yellow decorating icing (recommended: Betty Crocker Easy Flow)
1 (.68-ounce) tube yellow gel decorations (recommended: Cake Mate)
1 (.68-ounce) tube red gel decorations (recommended: Cake Mate)

Steps:

  • Preheat oven to 350 degrees F. Spray 2 (8-inch) cake pans, 2 (10-inch) cake pans and 1 (6-inch) Bundt pan with cooking spray and set aside.
  • Beat cake mix, water, oil, and egg whites in a large bowl with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl and beat for 2 minutes on medium speed. Divide batter equally between prepared cake pans.
  • Bake 8-inch cakes and 6-inch Bundt cakes in oven for 35 to 40 minutes and 10-inch cakes for 45 to 50 minutes, or until tester comes out clean. Remove and cool completely.
  • To assemble, use a serrated knife to slice off the tops of the 8 and 10-inch cake so the surface of each cake is flat. Place the cut tops into a large bowl and break up to from large crumbs. The crumbs will be used a "lava rocks" at the base of the volcano. Slice the bottom off the 6-inch bunt cake so it sits flat.
  • Spread a thin layer of chocolate frosting between the 10-inch cake layers and stack. Spread a thin layer of chocolate frosting between 8-inch cake layers and stack. Place another thin layer of frosting on top of the 8-inch layer cake and place the bunt cake cut side down on top. Place a dollop of frosting on top of the 10-inch cake and carefully, place 8-inch cake on top and center of 10-inch cake.
  • Use a serrated knife to trim edges around the tops of both cakes to create a cone shaped cake. (Make angled cuts downward and leave a round base on top for icing to "flow" from.)
  • To decorate, frost outside of entire cake with remaining chocolate frosting. Place the cake crumbs around the base of the cake. Pipe green icing around the entire bottom of the cake for "grass". To create "flowing lava" pipe red icing a quarter from the top of cake in downward strokes to the middle of the cake with ribbon tip. Repeat technique with orange icing, starting almost at top of cake and ending where red icing begins with slight overlap. Repeat technique with yellow icing starting at the very top of cake and overlap orange icing. Drizzle yellow and red gel coloring around the very top of cake.
  • For the smoke effect place a few pieces of dry ice into glass candle votive. Place the votive into the hole of the bunt cake. Pour a small amount of warm water into the votive and watch it smoke.

GRILLED POTATO VOLCANOES RECIPE BY TASTY



Grilled Potato Volcanoes Recipe by Tasty image

Here's what you need: large russet potatoes, grated cheddar cheese, cream cheese, green onion, bacon, sour cream, green onion

Provided by Claire Nolan

Categories     Snacks

Yield 6 servings

Number Of Ingredients 7

6 large russet potatoes
3 cups grated cheddar cheese, divided
8 oz cream cheese, softened
1 cup green onion, sliced
12 strips bacon
sour cream
green onion, sliced

Steps:

  • Preheat the grill to 400˚F (200˚C).
  • Thoroughly scrub the potatoes and poke a few holes in them to vent. Wrap in aluminum foil and place on the grill over direct heat to cook for 20 minutes.
  • In the meantime, mix 1 ½ cups (150g) of cheddar cheese, the cream cheese, and green onions in a medium bowl until well-combined. Set aside.
  • Remove the potatoes from the grill and let them rest until they are cool enough to handle. Unwrap each potato and cut off the ends so they can stand up. Using a melon baller or a spoon, carve out the center of each potato, being careful not to make the walls too thin, and to leave a bit of thickness at the bottom as well. Fill the potatoes with the cheese mixture and wrap 2 slices of bacon around each one. Secure the bacon with toothpicks, if necessary.
  • Reduce the grill temperature to about 350˚F (175˚C) and place the potatoes on the grill over indirect heat for 30 minutes with the lid closed.
  • After 30 minutes, top the potatoes with the remaining cheddar cheese and cook for another 15 minutes. Before serving, garnish with a dollop of sour cream and some green onions.
  • Enjoy!

Nutrition Facts : Calories 985 calories, Carbohydrate 60 grams, Fat 60 grams, Fiber 5 grams, Protein 48 grams, Sugar 4 grams

CHEMICAL VOLCANO FOR KIDS



Chemical Volcano for Kids image

Such fun! Make your own volcano at home, the kids just love the eruption. My boys can never get enough. This isn't food, more of a science experiment & a great way to have fun with the family. One time we did this at a birthday party & let each child make their own. The dirt is optional!

Provided by GeeWhiz

Categories     Kid Friendly

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

1 tablespoon liquid dishwashing soap
3 drops red food coloring
1 cup vinegar
1 1/2 cups warm water
2 tablespoons baking soda

Steps:

  • You will also need 1 empty 25oz. plastic bottle.
  • Build a mound of dirt up around the bottle, keeping the top open.
  • Combine the soap and food coloring in the bottle.
  • Add vinegar and pour in water almost to the top.
  • Here's the amazing part! -- In a large spoon blend the baking soda with a little tap water to moisten it and then quickly pour into the bottle.
  • The contents will erupt out of the bottle just like a volcano.
  • The kids will want to see this more than once so be prepared :).

Nutrition Facts : Calories 42.8, Sodium 7526.2, Carbohydrate 0.1, Sugar 0.1

VOLCANOES



Volcanoes image

In February 2008, I traveled with Dave to Deauville, France, for the third annual Omnivore Food Festival. The two of us were like fish out of water in this off-season beach town. Straight off the plane from New York and jet-lagged, we were left to our own devices in the tiny, remote town to gather Asian ingredients for a kimchi demo. We agreed to wake up at 6 a.m. the next day to get breakfast and get going. We met drowsy and confused in the empty hotel lobby and proceeded to sleepwalk through the ghost town until we could smell fresh-baked bread and saw a light on in the only bakery in town. Dave took charge and pointed at nearly everything in the joint, as that's how we eat when we're abroad. "I'm full" is not a phrase you're allowed to use-such is the price of traveling with chef Dave Chang. We found a bench outside and unwrapped this mound of bread that looked like it had some sort of creamy gravy inside. Still half-asleep, we wrestled the filled bread ball out of the bag and bit in. When you are having a food moment, it's like tasting food for the first time. Your eyes open wide and then close, as if in slow motion. You chew as if no food with flavor has ever touched your tongue before and what you are eating at that very moment is what will shape all future food opinions you will ever have. That was our 6:05 a.m. February morning in Deauville. Neither of us speaks French, so we decided to call it what it was, a volcano-an explosion of potato, lardons, and cheese like no other. We raced each other to the bakery every subsequent morning that week. And on the plane ride home, we agreed that if and when we opened a bakery, it must serve our very own volcano.

Yield Makes 4 volcanoes

Number Of Ingredients 6

1/2 recipe Mother Dough (page 222), proofed
1 recipe Caramelized Onions (recipe follows)
1 recipe Scalloped Potatoes (recipe follows)
1 egg
4 g water (1/2 teaspoon)
100 g shredded Gruyère cheese [3.5 ounces (1 cup)]

Steps:

  • Heat the oven to 375°F.
  • Punch down and flatten the dough on a smooth, dry countertop. Use a dough cutter to divide the dough into 4 equal pieces. Use your fingers to gently stretch each piece of dough out into a mini pizza about 6 inches wide.
  • Divide the onions equally among the rounds, plopping them in the center. Grab the scalloped potatoes from the fridge and cut into four 3-inch squares. Use an offset spatula to wrestle each square of potato gratin out of the baking pan and onto a dough round, directly on top of the onions.
  • Take the edges of each dough round and pinch together to seal so that there is no speck of onion or potato in sight, then gently roll the ball between the palms of your hands to ensure the volcano has a nice, round, dinner roll-y shape. Arrange the volcanoes, seam side down, 5 inches apart on a parchment-or Silpat-lined baking sheet.
  • Whisk the egg and water together and brush a generous coat of egg wash on the buns. Use a paring knife to cut a 1-inch-long X in the top of each volcano. Divide the Gruyère evenly among the volcanoes, stuffing it into the X in each one.
  • Bake the volcanoes for 25 minutes, or until the dough is a deep, golden brown and the Gruyère cheese on top is caramelized. They are best served warm; allow them to cool for at least 10 minutes before digging in. If you're saving a couple of volcanoes for later, let them cool, wrap them well in plastic, and store them in the fridge for up to 3 days; warm them in the oven before eating.

BAKED POTATO VOLCANO



Baked Potato Volcano image

https://www.facebook.com/TheBBQBible/videos/619839831519473/ The video does not say how many potatoes this makes, so it may be there's too much cheese, and you have all the scooped potato to use as a leftover in another meal. Consider quantities as loose guidelines. I'm typing this in now because I hate working with a video that has no text recipe to print. For a grilled variant: this video is basically the same: https://www.youtube.com/watch?v=OKPRIgxSXpA

Provided by Lelandra

Categories     Pork

Time 1h35m

Yield 3 potatoes

Number Of Ingredients 10

3 potatoes
9 slices bacon
3 -4 ounces cream cheese (1/2 block of an 8 oz or a 3 oz package)
1/4 cup shredded cheddar cheese
1/4 cup shredded mozzarella cheese
1/4 cup chopped green onion (handful)
1 pinch red chili pepper flakes
salt and pepper
3 slices cheddar cheese
fresh parsley, if desired

Steps:

  • Bake the potatoes first. 425 degree oven for 45-60 minutes. Let cool.
  • Scoop out about 1/3 of the potato (melon baller is suggested).
  • Wrap bacon around potato, starting at base, about 3 strips per potato. Secure with toothpicks.
  • Mix cream cheese, cheddar and mozzarella cheeses, green onions, chilies, salt and pepper.
  • Fill the potato with the cheese mixture.
  • Bake at 350 degrees for 15 minutes.
  • Top with folded slice of chedder per potato. Bake 5 minutes more to melt that cheese.
  • Sprinkle with chopped parsley. Cut in half to display the melting volcano.

BREAKFAST POTATO VOLCANOES RECIPE BY TASTY



Breakfast Potato Volcanoes Recipe by Tasty image

Here's what you need: russet potatoes, bacon, shredded cheddar cheese, eggs, fresh chives

Provided by Julie Klink

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 5

3 russet potatoes
6 strips bacon
1 cup shredded cheddar cheese
6 eggs
2 tablespoons fresh chives, chopped

Steps:

  • Preheat oven to 400˚F (200˚C).
  • On a cutting board, peel potatoes then cut each in half widthwise.
  • Using a melon ball scooper or a metal teaspoon hollow out the potato starting from the cut side, once you have most of the potato hollowed out from that side create a smaller hole on the rounded side and continue hollowing until you can see through the potato.
  • Place potatoes in water to avoid discoloration while you finish hollowing out the rest.
  • Place potatoes with the smaller hole facing up on a parchment paper-lined baking sheet.
  • Wrap one piece of bacon and each potato, tucking in the end of the bacon so it stays in place. You might need to use a toothpick to hold the bacon in place.
  • Bake for 45 minutes, or until bacon reaches desired crispiness.
  • Allow potatoes to cool slightly then press cheddar cheese into the bottom of the potato.
  • Crack an egg over the top hole of the potato being careful not to let too much of the egg white pour over the side.
  • Sprinkle chives over the egg.
  • Bake for 6 to 12 minutes depending on how well done you would like your eggs.
  • Let cool before serving.
  • Enjoy!

Nutrition Facts : Calories 475 calories, Carbohydrate 28 grams, Fat 26 grams, Fiber 2 grams, Protein 28 grams, Sugar 1 gram

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