I found this cake recipe in a newspaper in Desert Hot Springs, CA. My sister and I made it tonight. It was lovely.
Ingredients
2 cups sugar (for gluten free use artificial sweetener that is gluten free)
2 cups strong coffee
1/2 cup butter or shortening or vegetable oil (I used butter)
2 cups raisins or crasins
1 apple, peeled and grated
2 cups flour (I used gluten free baking flour)
1 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1 tsp allspice
1 tsp cloves
1 tsp nutmeg
1 cup chopped walnuts
Directions
In a large saucepan, stir together the sugar, coffee, butter, raisins and grated apple. Simmer for 10 minutes stirring occasionally. Cool 10 minutes. In a separate bowl, blend the flour, baking soda, baking powder, cinnamon, allspice, cloves, nutmeg and walnuts. Stir dry mixture into wet mixture. Pour batter into a well greased and floured 9x13-inch pan. Bake at 350 degrees for 25 to 30 minutes, or until a toothpick inserted in center comes out clean.
Cool and dust with powdered sugar, if desired.
NOTE: My cake took an additional 10 minutes for a toothpick to come out clean.
Wednesday, March 31, 2010
Saturday, March 27, 2010
Carrot Cake
This carrot cake recipe is DELICIOUS! I've made it before and plan on making it again this Easter. Top with cream cheese frosting, that makes it.
Ingredients
3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple with juice
1 cup raisins
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
Allow to cool for at least 20 minutes before serving.
Ingredients
3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple with juice
1 cup raisins
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
Allow to cool for at least 20 minutes before serving.
Thursday, March 25, 2010
"Purple" Puree
Ingredients
3 cups raw baby spinach leaves (or 1 cup frozen chopped spinach or frozen chopped collard greens)
1 1/2 cups fresh or frozen blueberries (no syrup or sugar added)
1/2 teaspoon lemon juice
1/2 tablespoon water
Directions
If using raw spinach, thoroughly wash it, even if the package says "prewashed." Bring spinach or collards and water to a boil in a medium pot. Turn heat to low and let simmer for 10 minutes. If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.
Fill the bowl of your food processor with the blueberries and cooked spinach (or collards), along with the lemon juice and 1 tablespoon of water, and puree on high until as smooth as possible. Stop occasionally to push top contents to bottom. If necessary, use a second tablespoon of water to make a fairly smooth puree.
The puree can be stored in the refrigerator for up to two days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers. (Makes 1 cup puree)
3 cups raw baby spinach leaves (or 1 cup frozen chopped spinach or frozen chopped collard greens)
1 1/2 cups fresh or frozen blueberries (no syrup or sugar added)
1/2 teaspoon lemon juice
1/2 tablespoon water
Directions
If using raw spinach, thoroughly wash it, even if the package says "prewashed." Bring spinach or collards and water to a boil in a medium pot. Turn heat to low and let simmer for 10 minutes. If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.
Fill the bowl of your food processor with the blueberries and cooked spinach (or collards), along with the lemon juice and 1 tablespoon of water, and puree on high until as smooth as possible. Stop occasionally to push top contents to bottom. If necessary, use a second tablespoon of water to make a fairly smooth puree.
The puree can be stored in the refrigerator for up to two days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers. (Makes 1 cup puree)
Tuesday, March 16, 2010
Fresh Orange Granita
Ingredients
1 cup water
1/2 cup sugar
1 Tbsp grated orange zest
2 oranges, for serving
2 cups freshly squeezed orange juice (takes about 6 oranges)
Directions
In a small saucepan, bring water, sugar and zest to a boil. Reduce heat and simmer until sugar dissolves. About 3 minutes.
Pour orange juice into a large bowl and stir in sugar syrup. Pour mixture into a 9x13 inch baking pan. Freeze until solid around the edges, about 3 hours. With a fork, scrape ice crystals from the edges of pan into center. Freeze, scraping mixture about every 30 minutes until icy throughout, about 1 1/2 hours longer. Scoop granita into hollowed out orange halves, freeze until ready to serve.
1 cup water
1/2 cup sugar
1 Tbsp grated orange zest
2 oranges, for serving
2 cups freshly squeezed orange juice (takes about 6 oranges)
Directions
In a small saucepan, bring water, sugar and zest to a boil. Reduce heat and simmer until sugar dissolves. About 3 minutes.
Pour orange juice into a large bowl and stir in sugar syrup. Pour mixture into a 9x13 inch baking pan. Freeze until solid around the edges, about 3 hours. With a fork, scrape ice crystals from the edges of pan into center. Freeze, scraping mixture about every 30 minutes until icy throughout, about 1 1/2 hours longer. Scoop granita into hollowed out orange halves, freeze until ready to serve.
Pomegranate Smoothie
Ingredients
1/3 cup silken tofu (about 3 oz)
1 cup frozen mixed berries
1/2 cup pomegranate juice
1 to 2 Tbsp honey
1/4 cup ice cubes
Directions
In a blender combine all ingredients and puree until smooth. Serve immediately.
1/3 cup silken tofu (about 3 oz)
1 cup frozen mixed berries
1/2 cup pomegranate juice
1 to 2 Tbsp honey
1/4 cup ice cubes
Directions
In a blender combine all ingredients and puree until smooth. Serve immediately.
Tex-Mex Tacos
Ingredients
4 large egg whites
salt and pepper
1 tsp vegetable oil
2 corn tortillas
1/4 cup salsa (homemade or store bought)
1/4 avocado, diced
2 scallions, thinly sliced
2 tsp fresh lime juice
chopped fresh cilantro (optional)
Directions
In a bowl, whisk together egg whites and 2 Tbsp water; season with salt and pepper. In a nonstick skillet, heat oil over medium. Add egg mixture; cook, stirring with a spatula until set, 2-3 minutes.
Wrap stacked tortillas in a damp paper towel and microwave on high for 10 seconds. Dividing evenly, top one half of each tortilla with eggs, salsa, avocado and scallions. Sprinkle with lime juice and if desired, top with cilantro. Fold and serve.
4 large egg whites
salt and pepper
1 tsp vegetable oil
2 corn tortillas
1/4 cup salsa (homemade or store bought)
1/4 avocado, diced
2 scallions, thinly sliced
2 tsp fresh lime juice
chopped fresh cilantro (optional)
Directions
In a bowl, whisk together egg whites and 2 Tbsp water; season with salt and pepper. In a nonstick skillet, heat oil over medium. Add egg mixture; cook, stirring with a spatula until set, 2-3 minutes.
Wrap stacked tortillas in a damp paper towel and microwave on high for 10 seconds. Dividing evenly, top one half of each tortilla with eggs, salsa, avocado and scallions. Sprinkle with lime juice and if desired, top with cilantro. Fold and serve.
Steak Tostadas with Cilantro Sour Cream
Ingredients
4 flour tortillas
1 cup shredded Manchego cheese
1 cooked flank steak, thinly sliced
2 cups cooked mushrooms
1 package (10 oz) frozen corn kernels, thawed and patted dry
4 scallions, thinly sliced
salt and pepper
1/2 cup reduced fat sour cream
1/4 cup chopped cilantro, plus more for garnish
2 Tbsp fresh lime juice, plus lime wedges for garnish
Directions
Preheat oven to 475. Line a large rimmed baking sheet with aluminum foil. Place tortillas on sheet (they may overlap) sprinkle with cheese and bake until the edges are golden, 4-6 minutes.
Meanwhile, in a large bowl, toss together steak, mushrooms, corn and scallions. Season with salt and pepper. Top tortillas with steak mixture and bake until warm, 6-8 minutes.
Meanwhile, in a small bowl, stir together sour cream, cilantro and lime juice. Season with salt and pepper. Serve tostadas topped with sour cream and garnished with cilantro and lime wedges.
4 flour tortillas
1 cup shredded Manchego cheese
1 cooked flank steak, thinly sliced
2 cups cooked mushrooms
1 package (10 oz) frozen corn kernels, thawed and patted dry
4 scallions, thinly sliced
salt and pepper
1/2 cup reduced fat sour cream
1/4 cup chopped cilantro, plus more for garnish
2 Tbsp fresh lime juice, plus lime wedges for garnish
Directions
Preheat oven to 475. Line a large rimmed baking sheet with aluminum foil. Place tortillas on sheet (they may overlap) sprinkle with cheese and bake until the edges are golden, 4-6 minutes.
Meanwhile, in a large bowl, toss together steak, mushrooms, corn and scallions. Season with salt and pepper. Top tortillas with steak mixture and bake until warm, 6-8 minutes.
Meanwhile, in a small bowl, stir together sour cream, cilantro and lime juice. Season with salt and pepper. Serve tostadas topped with sour cream and garnished with cilantro and lime wedges.
Monday, March 15, 2010
Egg Salad
I had this for lunch today on toast. I love it because it has NO mayonnaise in it. Egg salad is something that is really easily adjustable to your own taste. When I make it for my family and I we have it three different ways for three different people. I think the hardest part is boiling the eggs just right. No one likes that yucky grey ring around the yolk.
Ingredients
5 eggs
2 celery stalks, chopped
Red onion, finely chopped or chives, to taste - I use no more than a tablespoon of chopped onion, you can add more or less to your taste.
2 Tbsp relish
1 Tbsp ranch dressing or sour cream (less if you like a dry egg salad)
2 tsp mustard
Paprika
Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, place in a medium mixing bowl. Add the ranch and mustard and mash with a fork. Don't overdo it because some texture is always nice. Add celery, onion and relish. Serve on toast or have it as a sandwich. Sprinkle paprika over the top when you serve.
Ingredients
5 eggs
2 celery stalks, chopped
Red onion, finely chopped or chives, to taste - I use no more than a tablespoon of chopped onion, you can add more or less to your taste.
2 Tbsp relish
1 Tbsp ranch dressing or sour cream (less if you like a dry egg salad)
2 tsp mustard
Paprika
Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, place in a medium mixing bowl. Add the ranch and mustard and mash with a fork. Don't overdo it because some texture is always nice. Add celery, onion and relish. Serve on toast or have it as a sandwich. Sprinkle paprika over the top when you serve.
Sunday, March 14, 2010
White Bean Soup
Ingredients
2 tsp olive oil
2 scallions, thinly sliced
1 garlic clove, minced
1/2 tsp dried oregano
1 can (14.5 oz) vegetable broth
1 can (19 oz) white beans, rinsed and drained
1 1/2 tsp fresh lemon juice
salt and pepper
2 Tbsp freshly grated Parmesan, for serving
Directions
In a medium saucepan, heat oil over medium. Add scallions, garlic and oregano; cook, stirring frequently, until scallions begin to soften, about three minutes.
Stir in broth and beans; cook until heated through., about 5 minutes. Using a wooden spoon or potato masher, lightly mash some of the beans to thicken the soup. Stir in lemon juice; season with salt and pepper. Before serving sprinkle with parmesan cheese. Serves 2
Store in an airtight container in the refrigerator up to 3 days.
2 tsp olive oil
2 scallions, thinly sliced
1 garlic clove, minced
1/2 tsp dried oregano
1 can (14.5 oz) vegetable broth
1 can (19 oz) white beans, rinsed and drained
1 1/2 tsp fresh lemon juice
salt and pepper
2 Tbsp freshly grated Parmesan, for serving
Directions
In a medium saucepan, heat oil over medium. Add scallions, garlic and oregano; cook, stirring frequently, until scallions begin to soften, about three minutes.
Stir in broth and beans; cook until heated through., about 5 minutes. Using a wooden spoon or potato masher, lightly mash some of the beans to thicken the soup. Stir in lemon juice; season with salt and pepper. Before serving sprinkle with parmesan cheese. Serves 2
Store in an airtight container in the refrigerator up to 3 days.
Artichoke & Salami Sandwiches
Dividing evenly, top 8 thick slices of bread (your choice) with 1 cup artichoke basil spread; layer 4 of the slices with fontina cheese, 1/2 bunch flat leaf spinach and sliced hard salami. Assemble sandwiches. Serves 4.
Cranberry Bread
Ingredients
4 Tbsp unsalted butter, plus more for pan
2 cups all purpose flour, plus more for pan
1 cup packed light brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 large egg, lightly beaten
3/4 cup whole milk
1 bag (12 oz) cranberries
1 Tbsp turbinado sugar, for topping (optional)
Directions
Preheat oven to 350. Butter and flour a 9x5 inch loaf pan, set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda and salt. Set aside. In a medium bowl, combine butter, egg and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries.
Pour batter into prepared pan. Sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to let cool completely.
4 Tbsp unsalted butter, plus more for pan
2 cups all purpose flour, plus more for pan
1 cup packed light brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 large egg, lightly beaten
3/4 cup whole milk
1 bag (12 oz) cranberries
1 Tbsp turbinado sugar, for topping (optional)
Directions
Preheat oven to 350. Butter and flour a 9x5 inch loaf pan, set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda and salt. Set aside. In a medium bowl, combine butter, egg and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries.
Pour batter into prepared pan. Sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to let cool completely.
Saturday, March 13, 2010
Banana Oat Smoothie
In a blender combine 1/4 cup rolled oats, 1/2 cup plain low fat yogurt, 1 banana, cut into thirds, 1/2 cup fat free milk, 2 tsp honey and 1/4 tsp cinnamon. Puree until smooth. Serve immediately.
Artichoke-Basil Spread
Ingredients
1 can (14 oz) artichoke hearts in water, drained and quartered
1/4 cup fresh basil, chopped
2 Tbsp light mayonnaise
1 Tbsp fresh lemon juice
1/4 tsp red pepper flakes
salt and pepper
Directions
In a food processor, combine artichokes, basil, mayo, lemon juice and red pepper flakes, pulse until smooth. Season with salt and pepper. Pulse briefly to combine. Serve on a sandwich or with crackers. Store in refrigerator up to 3 days.
1 can (14 oz) artichoke hearts in water, drained and quartered
1/4 cup fresh basil, chopped
2 Tbsp light mayonnaise
1 Tbsp fresh lemon juice
1/4 tsp red pepper flakes
salt and pepper
Directions
In a food processor, combine artichokes, basil, mayo, lemon juice and red pepper flakes, pulse until smooth. Season with salt and pepper. Pulse briefly to combine. Serve on a sandwich or with crackers. Store in refrigerator up to 3 days.
Baked Sweet Potatoes with Maple Sour Cream
Ingredients
4 medium sweet potatoes, scrubbed
1/2 cup sour cream
1 Tbsp pure maple syrup
Directions
Preheat oven to 450; line a baking sheet with aluminum foil. With a for, pierce sweet potatoes all over; arrange on sheet. Bake until tender, 45- 50 minutes.
Cut a deep slit in each sweet potato; push ends together to open. In a small bowl, stir together sour cream and maple syrup; dollop on top of sweet potatoes.
4 medium sweet potatoes, scrubbed
1/2 cup sour cream
1 Tbsp pure maple syrup
Directions
Preheat oven to 450; line a baking sheet with aluminum foil. With a for, pierce sweet potatoes all over; arrange on sheet. Bake until tender, 45- 50 minutes.
Cut a deep slit in each sweet potato; push ends together to open. In a small bowl, stir together sour cream and maple syrup; dollop on top of sweet potatoes.
Potato & Broccoli Supreme
This recipe is great if you have left over mashed potatoes!
Ingredients
3 cups mashed potatoes
3oz cream cheese
1/4 cup milk
1 egg
2 Tbsp butter
1 can french fried onions
10 oz broccoli spears
1 cup american cheese
Directions
Whip together first five ingredients until smooth. season with salt and pepper. Fold in 1/2 can onions. Place in a 9x13 baking dish. Bake at 350 for 30 minutes. Spread broccoli on the top of the potato mixture. Top with cheese and bake for another 5 minutes or until cheese is melted.
Note: You can also do this by putting the potato back into the skins making twice baked potatoes.
Ingredients
3 cups mashed potatoes
3oz cream cheese
1/4 cup milk
1 egg
2 Tbsp butter
1 can french fried onions
10 oz broccoli spears
1 cup american cheese
Directions
Whip together first five ingredients until smooth. season with salt and pepper. Fold in 1/2 can onions. Place in a 9x13 baking dish. Bake at 350 for 30 minutes. Spread broccoli on the top of the potato mixture. Top with cheese and bake for another 5 minutes or until cheese is melted.
Note: You can also do this by putting the potato back into the skins making twice baked potatoes.
Caramelized Pears
Halve 4 red bartlett pears lengthwise; remove cores. place 1/3 cup granulated sugar on a plate.
Heat a large skillet over medium heat. Press cut side of each halved pear in sugar; place cut side down in skillet Cook until beginning to brown, 7-8 minutes.
Add 1/2 cup water. Cove; simmer until pears are tender, 5 - 10 minutes (depending on ripeness) adding more water if sugar begins to burn. Remove pears from skillet.
If liquid in pan is thin, simmer until thickened to a saucelike consistency; if it is thick, add more water. Serve sauce over pears.
Heat a large skillet over medium heat. Press cut side of each halved pear in sugar; place cut side down in skillet Cook until beginning to brown, 7-8 minutes.
Add 1/2 cup water. Cove; simmer until pears are tender, 5 - 10 minutes (depending on ripeness) adding more water if sugar begins to burn. Remove pears from skillet.
If liquid in pan is thin, simmer until thickened to a saucelike consistency; if it is thick, add more water. Serve sauce over pears.
Corn Bread Pudding
Ingredients
1/2 cup pure maple syrup, plus more for serving
4 large eggs
3 cups half and half
1 1/2 lbs homemade or store-bought cornbread, cut into 1 inch cubes
1/4 tsp salt
Directions
Preheat oven to 300, with rack in center. In a large bowl, whisk together eggs, half and half, maple syrup and salt. Stir in cornbread; let sit, tossing occasionally, until bread has absorbed liquid. About 5 minutes. (Bread will break down into small pieces)
Pour mixture into an 8 inch square (2-quart) baking dish; flatten and smooth top with a spoon or flexible spatula. Bake until a toothpick inserted in center of pudding comes out clean, 1 hour to 1 hour and 15 minutes. Let cool 10 minutes.
Serve with more maple syrup (And ice cream or whipped cream, if desired)
1/2 cup pure maple syrup, plus more for serving
4 large eggs
3 cups half and half
1 1/2 lbs homemade or store-bought cornbread, cut into 1 inch cubes
1/4 tsp salt
Directions
Preheat oven to 300, with rack in center. In a large bowl, whisk together eggs, half and half, maple syrup and salt. Stir in cornbread; let sit, tossing occasionally, until bread has absorbed liquid. About 5 minutes. (Bread will break down into small pieces)
Pour mixture into an 8 inch square (2-quart) baking dish; flatten and smooth top with a spoon or flexible spatula. Bake until a toothpick inserted in center of pudding comes out clean, 1 hour to 1 hour and 15 minutes. Let cool 10 minutes.
Serve with more maple syrup (And ice cream or whipped cream, if desired)
Friday, March 12, 2010
Buffalo Chicken Tenders
Ingredients
1 cup crumbled blue cheese
1 cup low fat buttermilk
salt and pepper
1 cup flour
1 1/2 lb chicken tenders
1/2 cup vegetable oil
1/3 cup hot sauce
2 Tbsp melted butter
Directions
Preheat oven to 250. Place a wire rack on rimmed baking sheet and put in the oven. In a medium bowl stir blue cheese and 1/2 cup buttermilk. Season with salt and pepper. Cover and put in the refrigerator.
Place flour and remaining 1/2 cup buttermilk in separate bowls. Season both with salt and pepper. Set out another baking sheet. Dip chicken in buttermilk (allow excess to drip off) then dip in the flour (shake off excess) place on the baking sheet.
In a large skillet, heat oil over medium-high. Working in batches, fry chicken until golden brown and cooked through. It takes about 3-4 minutes each side. Transfer to oven to keep warm.
In a large bowl stir hot sauce with the melted butter. Add chicken from the oven and toss to coat. Serve tenders with blue cheese dip.
1 cup crumbled blue cheese
1 cup low fat buttermilk
salt and pepper
1 cup flour
1 1/2 lb chicken tenders
1/2 cup vegetable oil
1/3 cup hot sauce
2 Tbsp melted butter
Directions
Preheat oven to 250. Place a wire rack on rimmed baking sheet and put in the oven. In a medium bowl stir blue cheese and 1/2 cup buttermilk. Season with salt and pepper. Cover and put in the refrigerator.
Place flour and remaining 1/2 cup buttermilk in separate bowls. Season both with salt and pepper. Set out another baking sheet. Dip chicken in buttermilk (allow excess to drip off) then dip in the flour (shake off excess) place on the baking sheet.
In a large skillet, heat oil over medium-high. Working in batches, fry chicken until golden brown and cooked through. It takes about 3-4 minutes each side. Transfer to oven to keep warm.
In a large bowl stir hot sauce with the melted butter. Add chicken from the oven and toss to coat. Serve tenders with blue cheese dip.
Mango-Lime Ricotta Parfaits
Ingredients
2 ripe mangoes, peeled, pitted and cubed
1 Tbsp sugar
1/2 tsp lime zest, plus 1 Tbsp fresh lime juice
1 1/2 cups part skim ricotta
Directions
In a bowl, toss together mangoes, sugar and lime zest and juice. Let stand 20 minutes. Top ricotta with mango mixture and serve.
Note: You can replace ricotta with plain or vanilla yogurt.
2 ripe mangoes, peeled, pitted and cubed
1 Tbsp sugar
1/2 tsp lime zest, plus 1 Tbsp fresh lime juice
1 1/2 cups part skim ricotta
Directions
In a bowl, toss together mangoes, sugar and lime zest and juice. Let stand 20 minutes. Top ricotta with mango mixture and serve.
Note: You can replace ricotta with plain or vanilla yogurt.
Tiramisu
Ingredients
3 Tbsp instant espresso powder
8 oz reduced fat cream cheese
3/4 cup heavy cream
2 packages (3oz each) soft ladyfingers
unsweetened cocoa powder (for dusting)
Directions
In a medium bowl, mix espresso powder with 3 Tbsp boiling water until dissolved. Add 1 1/2 cups cold water; set aside.
With an electric mixer, beat cream cheese with heavy cream and sugar until light and fluffy.
Spread a few tablespoons of cream cheese mixture in the bottom of a 2 quart serving dish. Separate ladyfingers. One by one, dip a third of lady fingers in espresso, then arrange in the bottom of the dish. Spread with a third of cream cheese mixture. Repeat twice with remaining ladyfingers, espresso and cream cheese mixture. (can be refrigerated, covered, up to one day.
Dust with cocoa just before serving
3 Tbsp instant espresso powder
8 oz reduced fat cream cheese
3/4 cup heavy cream
2 packages (3oz each) soft ladyfingers
unsweetened cocoa powder (for dusting)
Directions
In a medium bowl, mix espresso powder with 3 Tbsp boiling water until dissolved. Add 1 1/2 cups cold water; set aside.
With an electric mixer, beat cream cheese with heavy cream and sugar until light and fluffy.
Spread a few tablespoons of cream cheese mixture in the bottom of a 2 quart serving dish. Separate ladyfingers. One by one, dip a third of lady fingers in espresso, then arrange in the bottom of the dish. Spread with a third of cream cheese mixture. Repeat twice with remaining ladyfingers, espresso and cream cheese mixture. (can be refrigerated, covered, up to one day.
Dust with cocoa just before serving
Zeppole
Ingredients
2 quarts vegetable oil for frying
1 cup all purpose flour
2 tsp baking powder
1 pinch salt
1 1/2 tsp white sugar
2 eggs, beaten
1 cup ricotta cheese
1/4 tsp vanilla extract
1/2 cup confectioners sugar, for dusting
Directions
heat oil in a deep fryer (if you don't have one a deep pot will work just as well) to 375. In a medium saucepan, combine flour, baking powder, salt and sugar, stir in eggs, ricotta cheese and vanilla. Mix gently over low heat until combined. Batter will be sticky. Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners sugar. Serve warm. Makes approx 35.
2 quarts vegetable oil for frying
1 cup all purpose flour
2 tsp baking powder
1 pinch salt
1 1/2 tsp white sugar
2 eggs, beaten
1 cup ricotta cheese
1/4 tsp vanilla extract
1/2 cup confectioners sugar, for dusting
Directions
heat oil in a deep fryer (if you don't have one a deep pot will work just as well) to 375. In a medium saucepan, combine flour, baking powder, salt and sugar, stir in eggs, ricotta cheese and vanilla. Mix gently over low heat until combined. Batter will be sticky. Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners sugar. Serve warm. Makes approx 35.
Jalapeno Poppers
Ingredients
12 jalapeno peppers, sliced in half lengthwise, seeds removed
8 oz cream cheese, room temperature
2 eggs, beaten
2 Tbsp water
dash salt
1 cup plain dry breadcrumbs
oil for deep frying
Directions
Fill jalapeno pepper halves with cream cheese and press halves back together. Combine eggs, water and salt. Dip jalapeno peppers into egg mixture and into breadcrumbs. Place on a cookie sheet and freeze for 2 hourse. heat oil in deep frying to 370. Deep fry peppers in batches for 3 minutes, or until golden brown. Transfer jalapeno poppers to paper towels to drain.
12 jalapeno peppers, sliced in half lengthwise, seeds removed
8 oz cream cheese, room temperature
2 eggs, beaten
2 Tbsp water
dash salt
1 cup plain dry breadcrumbs
oil for deep frying
Directions
Fill jalapeno pepper halves with cream cheese and press halves back together. Combine eggs, water and salt. Dip jalapeno peppers into egg mixture and into breadcrumbs. Place on a cookie sheet and freeze for 2 hourse. heat oil in deep frying to 370. Deep fry peppers in batches for 3 minutes, or until golden brown. Transfer jalapeno poppers to paper towels to drain.
Thursday, March 11, 2010
Gingerly Glazed Asian Ribs
Ingredients
2 racks baby back pork ribs
1/2 cup hoisin sauce
1/4 cup soy sauce
2 Tbsp grated fresh ginger
2 cloves garlic, chopped
1 cup sushi rice (can also use jasmine or short grain brown rice)
2 scallions, thinly sliced
Directions
Heat oven to 350. Place the ribs in a large roasting pan and season with one teaspoon pepper.
In a small bowl, combine the hoisin sauce, soy sauce, ginger and garlic; spoon half the glaze over ribs. Cover the pan tightly with foil and bake until the ribs are tender, about 40-45 minutes.
Meanwhile, cook the rice according to the directions.
Heat broiler. Spoon off and discard all but 1/2 cup of the pan drippings. Cut the racks of ribs into individual ribs, return to the roasting pan and brush with the remaining glaze. Broil until just beginning to char, 2-3 minutes. Serve the ribs over the rice and drizzle with any cooking juices left and sprinkle with scallions.
2 racks baby back pork ribs
1/2 cup hoisin sauce
1/4 cup soy sauce
2 Tbsp grated fresh ginger
2 cloves garlic, chopped
1 cup sushi rice (can also use jasmine or short grain brown rice)
2 scallions, thinly sliced
Directions
Heat oven to 350. Place the ribs in a large roasting pan and season with one teaspoon pepper.
In a small bowl, combine the hoisin sauce, soy sauce, ginger and garlic; spoon half the glaze over ribs. Cover the pan tightly with foil and bake until the ribs are tender, about 40-45 minutes.
Meanwhile, cook the rice according to the directions.
Heat broiler. Spoon off and discard all but 1/2 cup of the pan drippings. Cut the racks of ribs into individual ribs, return to the roasting pan and brush with the remaining glaze. Broil until just beginning to char, 2-3 minutes. Serve the ribs over the rice and drizzle with any cooking juices left and sprinkle with scallions.
Lamb Kebabs with Cucumber-Feta Relish
Ingredients
1 cup jasmine rice or basmati rice
1 1/2 lbs lame steaks (top round or shoulder) bones removed and meat cut into 1 inch cubes
1 tsp dried oregano
Kosher salt & pepper
1/2 seedless cucumber, chopped
1/2 cup crumbled feta
1/4 red onion, chopped
1/4 cup fresh dill, chopped
2 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
Directions
Cook the rice according to directions.
Meanwhile, thread the lame onto eight 6inch skewers. Season with oregano, 1/2 tsp salt and 1/4 tsp black pepper.
Heat on grill or grill pan to medium-high. Cook the lamb skewers, turning occasionally, to the desired doneness. It takes about 8-10 minutes for medium rare.
In a small bowl combine the cucumber, feta, onion, dill, oil, lemon juice and 1/4 tsp salt and pepper. Serve kebabs with rice and relish.
1 cup jasmine rice or basmati rice
1 1/2 lbs lame steaks (top round or shoulder) bones removed and meat cut into 1 inch cubes
1 tsp dried oregano
Kosher salt & pepper
1/2 seedless cucumber, chopped
1/2 cup crumbled feta
1/4 red onion, chopped
1/4 cup fresh dill, chopped
2 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
Directions
Cook the rice according to directions.
Meanwhile, thread the lame onto eight 6inch skewers. Season with oregano, 1/2 tsp salt and 1/4 tsp black pepper.
Heat on grill or grill pan to medium-high. Cook the lamb skewers, turning occasionally, to the desired doneness. It takes about 8-10 minutes for medium rare.
In a small bowl combine the cucumber, feta, onion, dill, oil, lemon juice and 1/4 tsp salt and pepper. Serve kebabs with rice and relish.
Apple Cinnamon Strudel
Ingredients
all purpose flour, for rolling
1 sheet puff pastry (from a 17.3 oz package), thawed
3 Tbsp butter
6 Gala or Fuji apples, peeled, cored and thinly sliced
1/2 + 2 Tbsp Sugar
1/2 tsp cinnamon
Directions
Preheat oven to 400; line a baking sheet with parchment paper or foil. On a lightly floured work surface, unfold pastry; roll out to a 12 x 14 inch rectangle Place on sheet, refrigerate.
In a large skillet, melt butter over medium; reserve 1 Tbsp in a small bowl. To skillet, add apples, 1/2 cup sugar and cinnamon. Increase heat to medium-high;cook, tossing occasionally, until apples are tender and liquid has evaporated. This takes about 15 minutes. Spread filling on a second rimmed baking sheet; let cook completely.
With one short side of dough facing you, mound filling horizontally in strip across the center, leaving a 1 inch border on both long sides. Fold top part then bottom part of dough over filling. Turn pastry over, seam side down.
Brush pastry with reserved butter, melted. sprinkle with remaining two tablespoons sugar. Using a paring knife, cut steam vents in center of pastry. Bake until golden brown, 35 to 40 minutes. Let rest 10 minutes before serving.
all purpose flour, for rolling
1 sheet puff pastry (from a 17.3 oz package), thawed
3 Tbsp butter
6 Gala or Fuji apples, peeled, cored and thinly sliced
1/2 + 2 Tbsp Sugar
1/2 tsp cinnamon
Directions
Preheat oven to 400; line a baking sheet with parchment paper or foil. On a lightly floured work surface, unfold pastry; roll out to a 12 x 14 inch rectangle Place on sheet, refrigerate.
In a large skillet, melt butter over medium; reserve 1 Tbsp in a small bowl. To skillet, add apples, 1/2 cup sugar and cinnamon. Increase heat to medium-high;cook, tossing occasionally, until apples are tender and liquid has evaporated. This takes about 15 minutes. Spread filling on a second rimmed baking sheet; let cook completely.
With one short side of dough facing you, mound filling horizontally in strip across the center, leaving a 1 inch border on both long sides. Fold top part then bottom part of dough over filling. Turn pastry over, seam side down.
Brush pastry with reserved butter, melted. sprinkle with remaining two tablespoons sugar. Using a paring knife, cut steam vents in center of pastry. Bake until golden brown, 35 to 40 minutes. Let rest 10 minutes before serving.
Deep Dish Pizza
Ingredients
Olive Oil, for pans
all purpose flour, for work surface
2 balls (1lbs each) thawed pizza dough. You can buy it at the store or make your own
1 1/2 cups tomato sauce
6 cups shredded mozzarella cheese
Salt and pepper
Directions
Preheat oven to 425. Brush bottoms and sides of two 13x9 inch metal baking pans with oil. On a lightly floured work surface, stretch each ball of dough into 10x14 inch oval. (if the dough isn't holding its shape, let rest for a few minutes)
Transfer each oval to a prepared pan, pressing to fit into corners, and one inch up sides to form a rim. Dividing evenly, spread sauce over each oval of dough.
Using 3 cups of cheese per pizza, spread three layers each of cheese and topping, ending with topping. Season with salt and pepper. (if making ahead, refrigerate up to one day.)
Bake pizzas side by side until cheese and crusts are golden brown, 30 to 40 minutes. Rotate at least once. (if refrigerated, add 10 minutes cooking time.) Let rest in pans for 10 minutes. Use two wide spatulas to transfer pizzas to a cutting board.
Olive Oil, for pans
all purpose flour, for work surface
2 balls (1lbs each) thawed pizza dough. You can buy it at the store or make your own
1 1/2 cups tomato sauce
6 cups shredded mozzarella cheese
Salt and pepper
Directions
Preheat oven to 425. Brush bottoms and sides of two 13x9 inch metal baking pans with oil. On a lightly floured work surface, stretch each ball of dough into 10x14 inch oval. (if the dough isn't holding its shape, let rest for a few minutes)
Transfer each oval to a prepared pan, pressing to fit into corners, and one inch up sides to form a rim. Dividing evenly, spread sauce over each oval of dough.
Using 3 cups of cheese per pizza, spread three layers each of cheese and topping, ending with topping. Season with salt and pepper. (if making ahead, refrigerate up to one day.)
Bake pizzas side by side until cheese and crusts are golden brown, 30 to 40 minutes. Rotate at least once. (if refrigerated, add 10 minutes cooking time.) Let rest in pans for 10 minutes. Use two wide spatulas to transfer pizzas to a cutting board.
Pizza Dough
Ingredients
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons white sugar
Directions
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.
Blues Buster Smoothie
I got this recipe at a health food store about two years ago. I have made it a few times and it tastes really great along with all the health benefits. This smoothie has a lot of Vitamin D which increases levels of serotonin. If you have bad skin it will help that as well.
It also has B vitamins which effect your brain function. B vitamin deficiencies are linked to depression.
Ingredients
12 oz strawberry flavored yogurt
1 Small ripe banana
1 tbsp unsweetened cocoa
4-6 frozen strawberries
1 tsp unflavored or orange flavored cod liver oil
1 Tbsp smooth almond butter (room temp)
Optional:
1 Tbsp honey
1 cup fresh berries
Directions
Mix all ingredients thoroughly in a blender at high speed.
It also has B vitamins which effect your brain function. B vitamin deficiencies are linked to depression.
Ingredients
12 oz strawberry flavored yogurt
1 Small ripe banana
1 tbsp unsweetened cocoa
4-6 frozen strawberries
1 tsp unflavored or orange flavored cod liver oil
1 Tbsp smooth almond butter (room temp)
Optional:
1 Tbsp honey
1 cup fresh berries
Directions
Mix all ingredients thoroughly in a blender at high speed.
Buttermilk Waffles
Ingredients
2 Cups all purpose flour
2 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups low fat buttermilk
1/2 cup (1 stick) unsalted butter, melted
2 large eggs
Vegetable oil, for waffle iron
Waffle toppings
Directions
Preheat oven to 275, Set a cooking rack on a baking sheet, place in oven. In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt; set aside. In a large bowl, whisk together buttermilk, butter and eggs; add flour mixture and mix just until batter is combined.
Heat waffle iron, brush with oil. Pour batter onto iron, leaving 1/2 inch border on all sides. Close iron; cook until waffles are golden brown and crisp, 3-5 minutes. Transfer to rack in oven to keep warm. Repeat with remaining batter and serve with maple syrup or toppings.
2 Cups all purpose flour
2 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups low fat buttermilk
1/2 cup (1 stick) unsalted butter, melted
2 large eggs
Vegetable oil, for waffle iron
Waffle toppings
Directions
Preheat oven to 275, Set a cooking rack on a baking sheet, place in oven. In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt; set aside. In a large bowl, whisk together buttermilk, butter and eggs; add flour mixture and mix just until batter is combined.
Heat waffle iron, brush with oil. Pour batter onto iron, leaving 1/2 inch border on all sides. Close iron; cook until waffles are golden brown and crisp, 3-5 minutes. Transfer to rack in oven to keep warm. Repeat with remaining batter and serve with maple syrup or toppings.
Cheesy Fajita Quesadilla
Ingredients
1/2 lb chicken breasts cut into strips
1 green or red pepper, cut into strips
1/2 cup sliced onions (optional)
1/2 cup salsa
1/2 cup canned black beans, drained and rinsed
6 flour tortillas
1/2 cheese (your choice)
Directions
Spray large skillet with cooking spray (pref. olive oil) Add chicken and cook on medium until done. Add peppers and onions; cook 4-5 minutes or until crisp-tender. Stir in salsa and beans. Cook an additional 3 minutes or until heated through.
Spoon 1/2 cup mixture onto 1/2 tortilla. Sprinkle evenly with cheese. Fold tortilla in half and heat on sperate skillet on medium heat until brown on both sides
Makes 6.
1/2 lb chicken breasts cut into strips
1 green or red pepper, cut into strips
1/2 cup sliced onions (optional)
1/2 cup salsa
1/2 cup canned black beans, drained and rinsed
6 flour tortillas
1/2 cheese (your choice)
Directions
Spray large skillet with cooking spray (pref. olive oil) Add chicken and cook on medium until done. Add peppers and onions; cook 4-5 minutes or until crisp-tender. Stir in salsa and beans. Cook an additional 3 minutes or until heated through.
Spoon 1/2 cup mixture onto 1/2 tortilla. Sprinkle evenly with cheese. Fold tortilla in half and heat on sperate skillet on medium heat until brown on both sides
Makes 6.
Lemonade Cake
Ingredients
1 box Lemon cake mix (or your favorite lemon cake recipe)
1 can (6 ox) frozen lemonade concentrate, thawed
3/4 cup powdered sugar
2 square pans
Directions
make cake as directed on box. Divide evenly between the two cake pans & bake as directed. Cool for 15 minutes. Mix the lemonade concentrate and sugar. Pierce the top of warm cake with a straw. Drizzle the mix on the top of both cakes. Cover and refrigerate for about two hours. Top cake with cool whip or powdered sugar.
1 box Lemon cake mix (or your favorite lemon cake recipe)
1 can (6 ox) frozen lemonade concentrate, thawed
3/4 cup powdered sugar
2 square pans
Directions
make cake as directed on box. Divide evenly between the two cake pans & bake as directed. Cool for 15 minutes. Mix the lemonade concentrate and sugar. Pierce the top of warm cake with a straw. Drizzle the mix on the top of both cakes. Cover and refrigerate for about two hours. Top cake with cool whip or powdered sugar.
Double Peanut & Chocolate Cookies
Ingredients
1/2 cup butter
2/3 cup brown sugar
2/3 cup sugar
1 Tbsp vanilla
2 eggs
2 cups flour
1/3 cup cocoa powder
1 1/2 cup peanuts
1/2 cup sugar
2 tsp baking soda
Directions
Heat oven to 350.
Cream butter with brown sugar and 2/3 cup sugar until light and fluffy. Add eggs one at a time. In a separate mixing bowl mix the cocoa powder with the flour and baking soda. Mix the dry ingredients in with the sugar mixture.
In a food processor (or blender) mix 1 cup peanuts with remaining sugar until peanut butter forms (you can use peanut butter but you must add sugar!) Place remaining peanuts in a bowl.
Roll cookie dough into 2 inch balls and fill them with peanut butter mix (approx 1 tsp each) enclose the peanut butter in the dough. Roll the cookie dough in the remaining peanuts.
Line a cookie sheet with wax paper and place the cookie balls on the wax paper.
Bake for 12-15 minutes.
1/2 cup butter
2/3 cup brown sugar
2/3 cup sugar
1 Tbsp vanilla
2 eggs
2 cups flour
1/3 cup cocoa powder
1 1/2 cup peanuts
1/2 cup sugar
2 tsp baking soda
Directions
Heat oven to 350.
Cream butter with brown sugar and 2/3 cup sugar until light and fluffy. Add eggs one at a time. In a separate mixing bowl mix the cocoa powder with the flour and baking soda. Mix the dry ingredients in with the sugar mixture.
In a food processor (or blender) mix 1 cup peanuts with remaining sugar until peanut butter forms (you can use peanut butter but you must add sugar!) Place remaining peanuts in a bowl.
Roll cookie dough into 2 inch balls and fill them with peanut butter mix (approx 1 tsp each) enclose the peanut butter in the dough. Roll the cookie dough in the remaining peanuts.
Line a cookie sheet with wax paper and place the cookie balls on the wax paper.
Bake for 12-15 minutes.
Chicken & Veggie Stir Fry for Two
Ingredients
2 Chicken breasts (small)
1 cup chopped asparagus
2 cups sugar snap peas
1 cup chopped bell peppers
1/2 med red onion, chopped
2 cloves of garlic
1 Tbsp soy suace
1 tsp brown sugar
2Tbsp olive oil
1 Tbsp white cooking wine
Directions
Cut chicken breasts into strips and cook in skillet until brown on both sides. Set aside
Combine olive oil, chopped garlic and onion in a large skillet. Cook for about ten minutes on medium heat. Add asparagus and bell pepper. Cook until asparagus is tender. Add peas and chicken, cook for 2 minutes. Add the remaining ingredients. Cover and simmer on low for 10 minutes.
Salt and pepper to taste. Serve with rice. Serves 2
2 Chicken breasts (small)
1 cup chopped asparagus
2 cups sugar snap peas
1 cup chopped bell peppers
1/2 med red onion, chopped
2 cloves of garlic
1 Tbsp soy suace
1 tsp brown sugar
2Tbsp olive oil
1 Tbsp white cooking wine
Directions
Cut chicken breasts into strips and cook in skillet until brown on both sides. Set aside
Combine olive oil, chopped garlic and onion in a large skillet. Cook for about ten minutes on medium heat. Add asparagus and bell pepper. Cook until asparagus is tender. Add peas and chicken, cook for 2 minutes. Add the remaining ingredients. Cover and simmer on low for 10 minutes.
Salt and pepper to taste. Serve with rice. Serves 2
Enchilada's
My mom used to always make this recipe when I was a kid. Now I make it for my baby and he loves it.
Ingredients
1/2 Red or Sweet onion
4 Cups sour cream
1 can olives, chopped (more or less to taste)
2 cups cheese plus more for topping. I sometimes make them cheesier and add and extra cup of cheese.
Enchilada Sauce (I use Hatches brand, mild)
8-10 Tortillas
Directions
Preheat the oven to 375.
Saute onions in skillet until cooked, I like them almost caramelized so cook them longer or shorter to your taste. Mix sour cream, olives, cheese and onions together in a bowl. At this point if you want to make chicken enchilada's you would add chicken to the mix as well. I usually just make cheese enchilada's.
Get a 9x13 baking dish and put a small amount of enchilada sauce in the bottom. Fill tortilla's with the mixture, fold and place in baking dish. Cover them with remaining sauce and top with cheese (as much as you like)
Cover the dish with tin foil and bake for 20 minutes. Take the foil off and if the cheese is not melted on the top bake for another 10 minutes uncovered.
Ingredients
1/2 Red or Sweet onion
4 Cups sour cream
1 can olives, chopped (more or less to taste)
2 cups cheese plus more for topping. I sometimes make them cheesier and add and extra cup of cheese.
Enchilada Sauce (I use Hatches brand, mild)
8-10 Tortillas
Directions
Preheat the oven to 375.
Saute onions in skillet until cooked, I like them almost caramelized so cook them longer or shorter to your taste. Mix sour cream, olives, cheese and onions together in a bowl. At this point if you want to make chicken enchilada's you would add chicken to the mix as well. I usually just make cheese enchilada's.
Get a 9x13 baking dish and put a small amount of enchilada sauce in the bottom. Fill tortilla's with the mixture, fold and place in baking dish. Cover them with remaining sauce and top with cheese (as much as you like)
Cover the dish with tin foil and bake for 20 minutes. Take the foil off and if the cheese is not melted on the top bake for another 10 minutes uncovered.
Pico De Gallo
Ingredients
6 Roma tomatoes (seeded)
1/4 red onion (more or less depending on your taste)
1 jalapeno pepper (if you like it spicy leave the seeds, if not seed and cut out ribs)
2 medium cloves garlic (more or less to taste)
juice of one lime
1 tablespoon olive oil
4 tablespoons chopped fresh cilantro
1 teaspoon coarse salt
1/2 teaspoon fresh ground black pepper
Directions
Seed and dice tomatoes. Chop onion, jalapeno and garlic to a fine consistency. To these ingredients, add the fresh cilantro, salt, pepper, olive oil and lime. Mix well.
Cover and refrigerate for at least 3 hours. Best if served the next day.
Serve with tortilla chips, burritos, tacos or any Mexican dish.
Wednesday, March 10, 2010
Homemade Baby Formula
Some of you may or may not know this but when my boy was a baby and still eating formula, I made it at home (most of the time) It turned out really great and he very rarely spit up when he had this. When we gave him powdered formula from the store he spit up quite a bit.
First you'll need glass baby bottles to store the milk in. You can find glass bottles almost anywhere now. Babies R Us and Target usually always have them in stock.
The recipe below makes approx. 180 oz.. Which is enough for two weeks. (usually)
Ingredients:
9 1/2 cups filtered water
10 Tbsp gelatin
10 cups whole milk
1 1/4 cups home made liquid whey (see below on how to make whey)
1 Cup + 4 Tbsp Lactose
1 1/4 tsp bifidobacterium infantis
10 Tbsp cream (if you use raw milk, or milk that has cream on the top - you do not need to add cream)
5 tsp cod liver oil
5 tsp expeller pressed sunflower oil
5 tsp extra virgin olive oil
2 Tbsp coconut oil
2 Tbsp Frontier brand yeast flakes
1 1/4 tsp acerola powder
Directions
Add gelatin to water and heat gently until gelatin is dissolved. Place all ingredients into a glass or stainless steel container and mix well.
Put into very clean glass bottles and refrigerate. To serve, warm in bottle. You can use a bottle warmer or pot of water on the stove.
NOTE: Any of the items listed can be found at any health food store. (i.e. Whole Foods) Most associates that work at the health food stores can easily help you find any of these. If they don't have them in stock they will order them in.
Liquid Whey:
First you need plain yogurt. You can buy it from the store or if you have home made yogurt that will work too. But it must be plain.
Line a large strainer with a clean kitchen towel or cheese cloth. Place it in a large pitcher, then dump the yogurt into it.
Let it sit and drip for a few hours, take the towel off the strainer and tie it onto a wooden spoon (or any large spoon or spatula) and place the spoon on top of the pitcher to where the towel of yogurt is hanging suspended in the pitcher from the spoon. Leave it there overnight, until it completely stops dripping.
When it is done, the stuff that dripped into the pitcher is whey. It will last about six months in the fridge. The stuff in the towel is like cream cheese and can be used just like cream cheese in recipe's and such. It will last about one month in the fridge.
Note, leave the yogurt sitting out at room temp during this process.
First you'll need glass baby bottles to store the milk in. You can find glass bottles almost anywhere now. Babies R Us and Target usually always have them in stock.
The recipe below makes approx. 180 oz.. Which is enough for two weeks. (usually)
Ingredients:
9 1/2 cups filtered water
10 Tbsp gelatin
10 cups whole milk
1 1/4 cups home made liquid whey (see below on how to make whey)
1 Cup + 4 Tbsp Lactose
1 1/4 tsp bifidobacterium infantis
10 Tbsp cream (if you use raw milk, or milk that has cream on the top - you do not need to add cream)
5 tsp cod liver oil
5 tsp expeller pressed sunflower oil
5 tsp extra virgin olive oil
2 Tbsp coconut oil
2 Tbsp Frontier brand yeast flakes
1 1/4 tsp acerola powder
Directions
Add gelatin to water and heat gently until gelatin is dissolved. Place all ingredients into a glass or stainless steel container and mix well.
Put into very clean glass bottles and refrigerate. To serve, warm in bottle. You can use a bottle warmer or pot of water on the stove.
NOTE: Any of the items listed can be found at any health food store. (i.e. Whole Foods) Most associates that work at the health food stores can easily help you find any of these. If they don't have them in stock they will order them in.
Liquid Whey:
First you need plain yogurt. You can buy it from the store or if you have home made yogurt that will work too. But it must be plain.
Line a large strainer with a clean kitchen towel or cheese cloth. Place it in a large pitcher, then dump the yogurt into it.
Let it sit and drip for a few hours, take the towel off the strainer and tie it onto a wooden spoon (or any large spoon or spatula) and place the spoon on top of the pitcher to where the towel of yogurt is hanging suspended in the pitcher from the spoon. Leave it there overnight, until it completely stops dripping.
When it is done, the stuff that dripped into the pitcher is whey. It will last about six months in the fridge. The stuff in the towel is like cream cheese and can be used just like cream cheese in recipe's and such. It will last about one month in the fridge.
Note, leave the yogurt sitting out at room temp during this process.
Hibiscus Honey Iced Tea
Ingredients
6 hibiscus tea bags
1/2 cup honey
1 cup fresh lime juice
1 cup light rum (optional)
Directions
In a large heatproof pitcher combine tea bags, honey and five cups boiling water. Steep for 10 minutes. Discard tea bags. Add lime juice, rum (if using) and 3 cups cold water. Refrigerate until cold (at least 1 hour and up to 1 week) Serve over ice.
6 hibiscus tea bags
1/2 cup honey
1 cup fresh lime juice
1 cup light rum (optional)
Directions
In a large heatproof pitcher combine tea bags, honey and five cups boiling water. Steep for 10 minutes. Discard tea bags. Add lime juice, rum (if using) and 3 cups cold water. Refrigerate until cold (at least 1 hour and up to 1 week) Serve over ice.
Thyme Lemonade
Ingredients
1 1/2 cups sugar
1 bunch fresh thyme, plus sprigs for garnish (optional)
2 cups fresh lemon juice (about 10 lemons)
1 cup gin (optional)
In a medium saucepan bring sugar, thyme and 1 cup water to a boil; stir until sugar is dissolved. Stir in lemon juice, gin (if using) and 6 cups cold water. Strain into a large pitcher. Refrigerate until cold. (at least one hour and up to 1 week) Serve over ice.
1 1/2 cups sugar
1 bunch fresh thyme, plus sprigs for garnish (optional)
2 cups fresh lemon juice (about 10 lemons)
1 cup gin (optional)
In a medium saucepan bring sugar, thyme and 1 cup water to a boil; stir until sugar is dissolved. Stir in lemon juice, gin (if using) and 6 cups cold water. Strain into a large pitcher. Refrigerate until cold. (at least one hour and up to 1 week) Serve over ice.
Tropical Ginger Punch
Ingredients
3 cups orange juice
3 cups pineapple juice
1 Tbsp finely grated peeled fresh ginger
2 cups vodka (optional)
4 cups chilled ginger ale or club soda
orange wedges, for garnish (optional
Directions
In a large pitcher stir together OJ, pineapple juice, ginger and vodka (if using) Refrigerate until cold, at least one hour. (and up to one week) Just before serving stir in ginger ale. Serve over ice.
3 cups orange juice
3 cups pineapple juice
1 Tbsp finely grated peeled fresh ginger
2 cups vodka (optional)
4 cups chilled ginger ale or club soda
orange wedges, for garnish (optional
Directions
In a large pitcher stir together OJ, pineapple juice, ginger and vodka (if using) Refrigerate until cold, at least one hour. (and up to one week) Just before serving stir in ginger ale. Serve over ice.
Peach Pie
Ingredients
Pie crust
4 Large peaches, sliced.
3 Large peaches, sliced
1 cup sugar
1/2 cup water
3 Tbsp cornstarch
1 tsp almond extract
Directions
Put 4 large peaches (sliced) into pie crust.
Add 3 sliced peaches to a pan with sugar, water & corn starch. Cook until thickens at 375 in the oven. After it has thickened add the almond extract.
Pour over peaches in pie crust and refrigerate.
Pie crust
4 Large peaches, sliced.
3 Large peaches, sliced
1 cup sugar
1/2 cup water
3 Tbsp cornstarch
1 tsp almond extract
Directions
Put 4 large peaches (sliced) into pie crust.
Add 3 sliced peaches to a pan with sugar, water & corn starch. Cook until thickens at 375 in the oven. After it has thickened add the almond extract.
Pour over peaches in pie crust and refrigerate.
Watermelon Lemonade
Ingredients
2 Lemons, quartered
1 cup fresh mint leaves
1/2 medium seedless watermelon, rind removed and cut into chunks
1 cup vodka (Optional, I have never tried it with vodka, but I have friends that have and they love it, its really delicious without it though!)
Directions
squeeze lemons into a large pitcher, add squeezed lemon quarters. Add mint and sugar; mash with wooden spoon until mint is bruised and sugar is dissolved.
In a blender puree watermelon in batches until smooth, pour through a fine-mesh sieve into pitcher. You can also leave some of the chunks in there if you like. Stir to combine. (Refrigerate, covered, up to three days.) Add vodka, if using; serve over ice.
2 Lemons, quartered
1 cup fresh mint leaves
1/2 medium seedless watermelon, rind removed and cut into chunks
1 cup vodka (Optional, I have never tried it with vodka, but I have friends that have and they love it, its really delicious without it though!)
Directions
squeeze lemons into a large pitcher, add squeezed lemon quarters. Add mint and sugar; mash with wooden spoon until mint is bruised and sugar is dissolved.
In a blender puree watermelon in batches until smooth, pour through a fine-mesh sieve into pitcher. You can also leave some of the chunks in there if you like. Stir to combine. (Refrigerate, covered, up to three days.) Add vodka, if using; serve over ice.
Orange-Vanilla Milkshakes
Ingredients
1 can (6 oz) frozen orange juice concentrate
1/2 cup whole milk
1/4 to 1/2 cup sugar
1/2 tsp vanilla extract
1 cup ice cubes
Directions
In a blender combine orange juice, milk, sugar, vanilla, ice cubes and 1/2 cup water and blend until smooth. Serve immediately.
1 can (6 oz) frozen orange juice concentrate
1/2 cup whole milk
1/4 to 1/2 cup sugar
1/2 tsp vanilla extract
1 cup ice cubes
Directions
In a blender combine orange juice, milk, sugar, vanilla, ice cubes and 1/2 cup water and blend until smooth. Serve immediately.
Shrimp Salad with Apricots and Cucumber
Ingredients
1/4 Cup fresh lime juice
2 Tbsp vegetable oil
1 Jalapeno (ribs and seeds removed) minced
1 lb frozen, precooked shrimp, thawed, tails removed
4 apricots, pitted and cut into wedges
1/2 english cucumber, halved length wise and thinly sliced
2 scallions, thinly sliced
1/2 cup cilantro leaves
Salt and Pepper
Directions
In a medium bowl, whisk together lime juice, oil and jalapeno. Add shrimp, apricots, cucumber, scallions and cilantro; toss. Season with salt and pepper and serve immediately.
1/4 Cup fresh lime juice
2 Tbsp vegetable oil
1 Jalapeno (ribs and seeds removed) minced
1 lb frozen, precooked shrimp, thawed, tails removed
4 apricots, pitted and cut into wedges
1/2 english cucumber, halved length wise and thinly sliced
2 scallions, thinly sliced
1/2 cup cilantro leaves
Salt and Pepper
Directions
In a medium bowl, whisk together lime juice, oil and jalapeno. Add shrimp, apricots, cucumber, scallions and cilantro; toss. Season with salt and pepper and serve immediately.
Plum Oatmeal Crisp
Ingredients
1/2 Cup + 1 Tbsp All Purpose Flour
1 Cup + 2 Tbsp Packed light brown sugar
1/2 Cup Old fashioned oats (not quick cooking)
1/4 tsp salt
1/2 Cup (1 stick) Butter, cut into small pieces.
8 Ripe plums, cut into 1-inch pieces
Directions
Preheat oven to 375. In a medium bowl, stir together 1/2 cup flour, 1 cup sugar, oats and salt. Using a pastry blender (if you don't have one you can use two knives) cut in butter until coarse crumbs form.
In a shallow 2 quart baking dish toss plums with remaining 2 Tbsp sugar and Tbsp flour. Top with oat topping. Place dish on a rimmed baking sheet. Bake until topping is golden brown. 40-45 minutes. Allow to cool 20 minutes before serving.
1/2 Cup + 1 Tbsp All Purpose Flour
1 Cup + 2 Tbsp Packed light brown sugar
1/2 Cup Old fashioned oats (not quick cooking)
1/4 tsp salt
1/2 Cup (1 stick) Butter, cut into small pieces.
8 Ripe plums, cut into 1-inch pieces
Directions
Preheat oven to 375. In a medium bowl, stir together 1/2 cup flour, 1 cup sugar, oats and salt. Using a pastry blender (if you don't have one you can use two knives) cut in butter until coarse crumbs form.
In a shallow 2 quart baking dish toss plums with remaining 2 Tbsp sugar and Tbsp flour. Top with oat topping. Place dish on a rimmed baking sheet. Bake until topping is golden brown. 40-45 minutes. Allow to cool 20 minutes before serving.
Waffle Toppings
Berries & Cream
Toss 1/2 lb quartered strawberries with 1/4 cup sugar. Let sit until juicy, about 20 minutes. Whip 1/2 cup heavy cream with two tablespoons sugar.
Maple Walnut Sauce
In a small saucepan, combine 1 cup pure maple syrup and 1/2 cup chopped walnuts; heat over medium for about two minutes
Banana Caramel Sauce
In a large skillet, heat 1/2 cup sugar with 2 Tbsp water, dissolve sugar. Boil without stirring until golden brown. This takes about 7 minutes. Immediately add 1/2 cup heavy cream and two Tbsp butter. Continue cooking and stir until smooth. Add two thinly sliced bananas. Stir.
Blueberry Sauce
In a medium pan combine two cups blueberries with 1/4 cup sugar and 1 tbsp fresh lemon juice. Bring to a boil then reduce to a simmer and cook until most of the berries have burst. It will take 8-10 minutes.
Toss 1/2 lb quartered strawberries with 1/4 cup sugar. Let sit until juicy, about 20 minutes. Whip 1/2 cup heavy cream with two tablespoons sugar.
Maple Walnut Sauce
In a small saucepan, combine 1 cup pure maple syrup and 1/2 cup chopped walnuts; heat over medium for about two minutes
Banana Caramel Sauce
In a large skillet, heat 1/2 cup sugar with 2 Tbsp water, dissolve sugar. Boil without stirring until golden brown. This takes about 7 minutes. Immediately add 1/2 cup heavy cream and two Tbsp butter. Continue cooking and stir until smooth. Add two thinly sliced bananas. Stir.
Blueberry Sauce
In a medium pan combine two cups blueberries with 1/4 cup sugar and 1 tbsp fresh lemon juice. Bring to a boil then reduce to a simmer and cook until most of the berries have burst. It will take 8-10 minutes.
Tortilla Soup with Black Beans
Ingredients:
1 Tbsp Olive Oil
4 Garlic cloves, minced.
1 tsp chili powder
2 cans (14.5 oz each) diced tomatoes in juice
2 cans (15 oz each) black beans, rinsed and drained.
1 can (14.5 oz) chicken broth.. I use reduced sodium broth
1 10oz pack corn kernels
Salt & Pepper
1 Cup crushed tortilla chips (optional)
1 Tbsp fresh lime juice, save the extra limes for serving
Directions:
In a large pan heat oil on medium. Cook garlic and chili powder for about one minute. Add tomatoes WITH juice, beans, broth, corn and 1 cup water. Salt and pepper to taste
Bring soup to a boil; reduce to a simmer. Add tortilla chips, cook until soft, about two minutes. Remove from heat and stir in lime juice.
Serve with lime wedges and chips, optional.
1 Tbsp Olive Oil
4 Garlic cloves, minced.
1 tsp chili powder
2 cans (14.5 oz each) diced tomatoes in juice
2 cans (15 oz each) black beans, rinsed and drained.
1 can (14.5 oz) chicken broth.. I use reduced sodium broth
1 10oz pack corn kernels
Salt & Pepper
1 Cup crushed tortilla chips (optional)
1 Tbsp fresh lime juice, save the extra limes for serving
Directions:
In a large pan heat oil on medium. Cook garlic and chili powder for about one minute. Add tomatoes WITH juice, beans, broth, corn and 1 cup water. Salt and pepper to taste
Bring soup to a boil; reduce to a simmer. Add tortilla chips, cook until soft, about two minutes. Remove from heat and stir in lime juice.
Serve with lime wedges and chips, optional.
Sweet & Sour Sauce
This recipe has NO artificial coloring so the finished product will be a brownish color. Don't be fooled, its DELICIOUS!
Ingredients:
1/3 cup white or rice vinegar (Note: rice vinegar gives better results)
4 tablespoons brown sugar
1 tablespoon ketchup
1 teaspoon soy sauce
2 teaspoons cornstarch mixed with 4 teaspoons water
Directions:
Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.
(If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch. For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.)
Ingredients:
1/3 cup white or rice vinegar (Note: rice vinegar gives better results)
4 tablespoons brown sugar
1 tablespoon ketchup
1 teaspoon soy sauce
2 teaspoons cornstarch mixed with 4 teaspoons water
Directions:
Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.
(If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch. For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.)
Tuesday, March 9, 2010
Butternut Squash Soup
Ingredients:
2 small butternut squash, peeled (or 1 lg)
Nutmeg (to taste)
1 tbsp unsalted butter
1 onion, chopped
6 1/2 cups chicken stock
1/4 cup tomato soup (for color)
1 tbsp sugar
Balsamic vinegar
Heavy Cream
Directions
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash,stock & tomato soup. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Use broth & cream to help puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper to taste. Add a splash of balsamic vinegar. Serve.
Note: You can add more or less cream to have a thicker or thinner texture
2 small butternut squash, peeled (or 1 lg)
Nutmeg (to taste)
1 tbsp unsalted butter
1 onion, chopped
6 1/2 cups chicken stock
1/4 cup tomato soup (for color)
1 tbsp sugar
Balsamic vinegar
Heavy Cream
Directions
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash,stock & tomato soup. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Use broth & cream to help puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper to taste. Add a splash of balsamic vinegar. Serve.
Note: You can add more or less cream to have a thicker or thinner texture
Mac 'n Cheese
Ingredients
1 (12 ounce) package macaroni
1 egg
2 cups milk
2 tablespoons butter, melted
2 1/2 cups shredded Cheddar cheese
salt and pepper to taste
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
Bake uncovered, for 30 to 40 minutes, or until the top is brown.
1 (12 ounce) package macaroni
1 egg
2 cups milk
2 tablespoons butter, melted
2 1/2 cups shredded Cheddar cheese
salt and pepper to taste
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
Bake uncovered, for 30 to 40 minutes, or until the top is brown.
Gingerbread Cookies
Ingredients
1 cup white sugar
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 cup margarine, melted
1/2 cup evaporated milk
1 cup unsulfured molasses
3/4 teaspoon vanilla extract
3/4 teaspoon lemon extract
4 cups unbleached all-purpose flour
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
In a large bowl, stir together the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix in the melted margarine, evaporated milk, molasses, vanilla, and lemon extracts. Stir in the flour, 1 cup at a time, mixing well after each addition. The dough should be stiff enough to handle without sticking to fingers. If necessary, increase flour by up to 1/2 cup to prevent sticking.
When the dough is smooth, roll it out to 1/4 inch thick on a floured surface, and cut into cookies. Place cookies on the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. The cookies are done when the top springs back when touched. Remove from cookie sheets to cool on wire racks.
Makes 5 dozen (60 cookies)
1 cup white sugar
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 cup margarine, melted
1/2 cup evaporated milk
1 cup unsulfured molasses
3/4 teaspoon vanilla extract
3/4 teaspoon lemon extract
4 cups unbleached all-purpose flour
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
In a large bowl, stir together the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix in the melted margarine, evaporated milk, molasses, vanilla, and lemon extracts. Stir in the flour, 1 cup at a time, mixing well after each addition. The dough should be stiff enough to handle without sticking to fingers. If necessary, increase flour by up to 1/2 cup to prevent sticking.
When the dough is smooth, roll it out to 1/4 inch thick on a floured surface, and cut into cookies. Place cookies on the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. The cookies are done when the top springs back when touched. Remove from cookie sheets to cool on wire racks.
Makes 5 dozen (60 cookies)
Homemade Taffy to Make With the Kids!
2 1/2 cups white sugar
3 tablespoons cornstarch
1 cup light corn syrup
1 1/3 cups water
2 tablespoons butter (plus lots extra to butter hands)
1 teaspoon salt
1 - .21oz (6g) package unsweetened, fruit-flavored drink mix (like Kool-Aid)
1/2 teaspoon vanilla
Butter large jelly roll pan or a cookie sheet with sides.
In a medium saucepan, stir together the sugar and cornstarch. Add corn syrup, water, butter and salt and stir well until butter is melted. Bring to a boil over medium heat and stop stirring. Cook mixture until candy thermometer read 250 degrees F (120 degrees C). This takes some time to get it to 250 degrees. Once it approaches 250 degrees watch very closely because it cooks quickly at the end. Immediately remove from heat. Carefully stir in vanilla and drink mix. Stir well. We should have stirred ours more-- notice some bits of drink mix (dark spots) on our taffy. Pour mixture onto buttered baking pan. Allow to cool enough to handle, about 10 minutes.
Directions:
Once the taffy has cooled enough to handle, butter hands and begin pulling. (It starts kind of translucent)
Then pull...and pull...butter hands again...pull...
and stretch...pull...more hand buttering...pull...
It will become more opaque and lighten in color depending on the attention span of your workers! This takes about 10-15 minutes of pulling.
Pull into long ropes and cut with buttered scissors and cut!
Wrap pieces of taffy in pieces of waxed paper and give it a good twist on each end.
3 tablespoons cornstarch
1 cup light corn syrup
1 1/3 cups water
2 tablespoons butter (plus lots extra to butter hands)
1 teaspoon salt
1 - .21oz (6g) package unsweetened, fruit-flavored drink mix (like Kool-Aid)
1/2 teaspoon vanilla
Butter large jelly roll pan or a cookie sheet with sides.
In a medium saucepan, stir together the sugar and cornstarch. Add corn syrup, water, butter and salt and stir well until butter is melted. Bring to a boil over medium heat and stop stirring. Cook mixture until candy thermometer read 250 degrees F (120 degrees C). This takes some time to get it to 250 degrees. Once it approaches 250 degrees watch very closely because it cooks quickly at the end. Immediately remove from heat. Carefully stir in vanilla and drink mix. Stir well. We should have stirred ours more-- notice some bits of drink mix (dark spots) on our taffy. Pour mixture onto buttered baking pan. Allow to cool enough to handle, about 10 minutes.
Directions:
Once the taffy has cooled enough to handle, butter hands and begin pulling. (It starts kind of translucent)
Then pull...and pull...butter hands again...pull...
and stretch...pull...more hand buttering...pull...
It will become more opaque and lighten in color depending on the attention span of your workers! This takes about 10-15 minutes of pulling.
Pull into long ropes and cut with buttered scissors and cut!
Wrap pieces of taffy in pieces of waxed paper and give it a good twist on each end.
Pulled Pork
I got this recipe from a friend, it goes great with the Cilantro-Lime Rice recipe!
2 pounds pork (we use boneless pork rib meat)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce
1 c. brown sugar
Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crockpot and cook on low for 2 hours.
2 pounds pork (we use boneless pork rib meat)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce
1 c. brown sugar
Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crockpot and cook on low for 2 hours.
Cilantro-Lime Rice
1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
Cilantro Salad Dressing
This recipe is just like the Cafe Rio house dressing. It is delicious!
1 Jalepeno - If you like spicy, leave the seeds in... If not, take them out!
2 medium tomatillo's, husks removed
1 Packet Original Hidden Valley Ranch mix (NOT buttermilk)
1 Cup Buttermilk
1 Cup Mayonnaise
2 Cloves garlic
Juice of one lime
1/2 bunch cilantro
Mix all ingredients together in a blender or food processor.
1 Jalepeno - If you like spicy, leave the seeds in... If not, take them out!
2 medium tomatillo's, husks removed
1 Packet Original Hidden Valley Ranch mix (NOT buttermilk)
1 Cup Buttermilk
1 Cup Mayonnaise
2 Cloves garlic
Juice of one lime
1/2 bunch cilantro
Mix all ingredients together in a blender or food processor.
Baklava
INGREDIENTS
- 1 cup unsalted butter
- 1/2 (16 ounce) package phyllo dough
- 2 cups chopped pistachios
- 1 1/2 cups water
- 1/3 cup white sugar
- 1 tbsp cinnamon
DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C).
- Melt the butter over low heat. Pour 2 tablespoons of the butter into the bottom of a 9x13 inch baking pan. Layer 3 sheets of the phyllo dough in the pan. Trim dough to fit. Sprinkle 2 tablespoons of pecans over the phyllo dough. Layer 3 more sheets of dough, brush generously with the melted butter, and sprinkle with 2 tablespoons of pecans. Continue dough -butter- pistachio layers until pan is 3/4 full.
- With a sharp knife, score phyllo dough to form diamonds. Pour remaining butter over the dough.
- Bake 45 to 50 minutes in the preheated oven, until golden brown.
- While the baklava is cooling start the syrup recipe below.
- Pour syrup over the baklava. Cut into diamonds and cool on wire rack.
Syrup:
INGREDIENTS
1 3/4 Cup water
1 Cinnamon stick
2 thin slices of ginger
2 inches lemon peel (Yellow part only)
1 tsp lemon juice
3/4 cup sugar
1/2 tsp pure vanilla
1 tbsp orange juice
1/2 cup honey
DIRECTIONS
- Add water, cinnamon stick, ginger, lemon peel & lemon juice into a pan and let boil. Simmer for about 10 minutes. (you will have approx 1 cup of liquid)
- Add the sugar, vanilla & orange juice and turn off the heat. Stir ingredients together.
- Stir in honey.
- You can add 1/2 tsp of rose water or jasmine water.
- Check to see if the baklava has cooled to a lower temperature than the syrup.
NOTE: If the baklava and the syrup are the same temperature the baklava will be soggy.
Homemade Pumpkin Pie
Ingredients:
a pie pumpkin - I use one 6 inch pumpkin or two 3 inch... you should end up with about 3 cups of pumpkin insides...
1 cup sugar (or 1 cup splenda, or 3/4 cup honey - honey makes a heavier pie.)
1.5 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon of vanilla extract (optional)
1/2 teaspoon salt (optional, I don't use any)
4 large eggs
All of the Sieved cooked pumpkin (should be about 3 cups)
1.5 cans (12oz each) of evaporated milk for best results.
If you can't get canned evaporated milk, make your own from nonfat dried milk and make it twice as concentrated as the directions on the box call for!
If you can't get nonfat dried milk, just use milk.
Note: if you do not have cinnamon, cloves, allspice and ginger, you can substitute 3 teaspoons of "pumpkin pie spice". It's not exactly the same, but it will do.
Prepare pumpkin for cooking:
Wash the exterior of the pumpkin in cool or warm water, no soap.
Cut the pumpkin in half. A serrated knife and a sawing motion works best.
Scoop out the seeds.
Cook the Pumpkins:
Steam the pumpkin in a steamer or double boiler for 15 minutes. (or until cooked)
You can also cook in the microwave, just put some water in the bottom of the bowl and cover it. It still takes about 15 min.
Scoop out the pumpkin, the skin almost always just falls off when its cooked all the way. Puree or mash the pumpkin. It should be smooth with little or no chunks. A blender or handblender works fine for this.
If the pumpkin is watery after you puree it let it sit for 30 min and pour off any free water.
Mix all of the ingredients together with the blender (or whatever you used to mash the pumpkin. For best results use the seperate spices rather than pumpkin pie spice.)
Pour the filling into the crust. If you feel that your filling is too runny, ITS NOT!
Bake at 425 F for 15 min then at 350 F for another 45-60 minutes, until when you stick a knife in the center it comes out clean.
First Decorated Cakes
I took Wilton courses I, II & III. Here are some of the things I did in those classes...
Clown Cupcakes. Made with Wilton Recipe buttercream icing.
Plain Yellow Rose Cake. All Wilton Buttercream.
This cake was not part of the class but I did make it during course II. This was my brother's 19th birthday cake. Made with all buttercream and chocolate candy.
Basket weave and several different types of flowers made with Royal Icing. Made in course II.
Fondant Bow cake. Made in course III.
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