tag:blogger.com,1999:blog-25172015345344830202024-03-12T16:02:18.346-07:00Recipes for the SeasonsSweet Dessert Recipes for USA Holidays and Christian, Muslim and Jewish HolidaysLizhttp://www.blogger.com/profile/03797298427790034910noreply@blogger.comBlogger100125tag:blogger.com,1999:blog-2517201534534483020.post-10787357375531669772012-11-24T13:41:00.001-08:002012-11-28T03:42:18.330-08:00Gulaab Jaman <b><u><a href="http://allrecipes.com/recipe/gulab-jamun/">Gulab Jaman Recipe </a></u></b><br />
<b><u><br /></u></b>
Ingredients~<br />
<br />
2 cups dry milk powder<br />
1 TBSP flour<br />
1 tsp baking powder<br />
1 beaten egg<br />
1 TBSP finely chopped pistachios and some unbroken halves<br />
1 TBSP clarified butter<br />
1 lb sugar<br />
2 drops Kewera essence<br />
water<br />
cooking oil<br />
<br />
Steps~<br />
<br />
Combine sugar, essence and enough water to make a thick syrup. Heat and stir constantly. Remove from heat as soon as the sugar is fully dissolved and set aside. Once cooled down to almost room temperature you can make the balls.<br />
<br />
Combine dry milk, baking powder and flour in a bowl.<br />
Drizzle in butter and mix well<br />
Add egg, mix well, and knead<br />
Make into balls about 2-3 inches across<br />
Heat up cooking oil and when ready drop in balls<br />
Use a spoon to move balls around for even cooking<br />
Set balls onto paper towel to absorb extra oil<br />
Roll balls in syrup mixture and then transfer to plate<br />
Sprinkle chopped pistachios on top<br />
Top each ball with it's own pistachio half<br />
<br />
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<a href="http://2.bp.blogspot.com/-E0TqhVmNGF8/ULE-QjA9-vI/AAAAAAAAB48/LmtTFoi1FU8/s1600/gulab-jamun-image-250x250.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-E0TqhVmNGF8/ULE-QjA9-vI/AAAAAAAAB48/LmtTFoi1FU8/s400/gulab-jamun-image-250x250.jpg" width="400" /></a></div>
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<br />Lizhttp://www.blogger.com/profile/03797298427790034910noreply@blogger.com0tag:blogger.com,1999:blog-2517201534534483020.post-49346749182281117392012-11-23T15:42:00.003-08:002012-11-23T16:33:09.115-08:00<b><u><a href="http://allrecipes.com/recipes/fruits-and-vegetables/vegetables/sweet-potatoes/">Sweet Pototo - Banana Cassarole</a></u></b><br />
<br />
Ingredients~<br />
<br />
2 lb washed sweet potatos<br />
2 large, ripe bananas (whole and unpeeled)<br />
3/4 cup coconut milk<br />
1/2 tsp cinnamon<br />
1/4 tsp salt<br />
Option - chopped pecans, brown sugar<br />
<br />
Steps~<br />
<br />
Preheat oven to 375F<br />
Poke several holes in the sweet potatoes and roast on a cookie sheet in oven for 20 minutes<br />
Add bananas (peels and all) to same cookie sheet and cook another 10 minutes<br />
At the 30 minute mark both should be really soft. If not cook another 5 minutes.<br />
Remove from oven and let sit until cool enough to safely handle.<br />
Peel potatoes and bananas, discard peels<br />
Slice potatoes and bananas and put into a mixing bowl. Mix and mash them using a potato masher.<br />
If you want a super smooth texture, transfer to a food processor or blender.<br />
Add coconut milk, cinnamon and salt and mix well.<br />
Top with a light sprinkling of brown sugar and/or chopped nuts.<br />
Serve immediately.<br />
Store in closed container in refrigerator. Reheat leftovers.<br />
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<br />Lizhttp://www.blogger.com/profile/03797298427790034910noreply@blogger.com0tag:blogger.com,1999:blog-2517201534534483020.post-57913764173988804152012-11-23T09:51:00.002-08:002012-11-23T09:51:42.000-08:00<b><u>Sugar Cookies - Basic Recipe</u></b><br />
<br />
Ingredients~<br />
<br />
1/2 cup softened butter or margarine<br />
2/3 cup sugar<br />
1 large egg<br />
1/4 tsp vanilla extract<br />
1 2/3 cup flour<br />
2/3 tsp baking powder<br />
<br />
Steps~<br />
<br />
Cream butter and sugar together until nice and smooth.<br />
Beat in the egg and then the vanilla<br />
Sift the flour and baking powder together in a separate bowl and then add to butter mixture.<br />
Roll your dough out into a log and then wrap up in plastic wrap<br />
Refrigerate for two hours<br />
Options: 1. Slice the cold roll into 1/2 inch slices<br />
2. Roll 1/4 slices into balls and flatten them with your thumb, putting a little jam in the middle<br />
3. Roll balls into crushed nuts and then flatten with a fork<br />
Put cookies about an inch apart onto an ungreased cookie sheet<br />
Bake 7-10 minutes, remove from oven right away and cool completely before transferring them onto a plate.<br />
More options: 1. Drizzle stripes of icing made from powdered sugar and lemon juice<br />
2. Dip edges or half of cookie into melted white, milk or dark chocolate<br />
3. Ice and decorate with sprinkles, small candies and gum drops<br />
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<a href="http://2.bp.blogspot.com/-5_3ezKvgRlA/UK-3ih6gk8I/AAAAAAAAB3U/aQzKblYPjDo/s1600/Cracked+Sugar+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-5_3ezKvgRlA/UK-3ih6gk8I/AAAAAAAAB3U/aQzKblYPjDo/s320/Cracked+Sugar+Cookies.jpg" width="320" /></a></div>
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<br />Lizhttp://www.blogger.com/profile/03797298427790034910noreply@blogger.com0tag:blogger.com,1999:blog-2517201534534483020.post-75296524236455721242012-11-23T09:30:00.002-08:002012-11-23T09:33:29.321-08:00<b><u><a href="http://www.mccormick.com/lookbook/thanksgiving12.aspx/#!/recipe/Wonderful-Apple-Pie">Basic Apple Pie Recipe</a></u></b><br />
<b><u><br /></u></b>
Ingredients~<br />
<br />
6 cups (about 2 lbs) peeled, cored, sliced apples (McIntosh/Cortlands are recommended. They are tasty and resist turning to mush during cooking)<br />
1/2 cup sugar<br />
2 TBSP flour<br />
1 tsp cinnamon<br />
1/4 tsp ground cloves<br />
1/4 tsp nutmeg<br />
1/4 tsp lemon zest or lemon juice<br />
Option - 1/2 cup golden or regular raisins or cranberries.<br />
Option - 1 egg white plus 2 TBSP sugar<br />
<br />
Crust~<br />
<br />
You can buy a pre-made 9" pie shell (regular or graham cracker) or make your own:<br />
2 cups flour<br />
1/2 tsp salt<br />
1/2 cup oil<br />
5 TBSP <u>COLD</u> water<br />
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<a href="http://4.bp.blogspot.com/-9YI4t5K8wS8/UK-yLZul5fI/AAAAAAAAB24/jqPhrCvPsSM/s1600/apple-pie-dec-9-2010-200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-9YI4t5K8wS8/UK-yLZul5fI/AAAAAAAAB24/jqPhrCvPsSM/s320/apple-pie-dec-9-2010-200.jpg" width="320" /></a></div>
Steps~<br />
<br />
Preheat oven to 400F<br />
In a large mixing bowl, combine apples, raisins or cranberries, sugar, 2 TBSP flour, spices and lemon.<br />
Toss until apples are evenly coated<br />
In medium mixing bowl sift 2 cups flour and salt together<br />
Add oil and water together in a small cup and then pour this into the dry mixture.<br />
Gently fold until you get a ball. If dough is too dry, add 1 TBSP water at a time.<br />
Divide dough ball into 2 balls, making one of them a bit smaller than the other.<br />
Put larger dough ball between 2 sheets of floured wax paper and roll into a circle about 12 inches diameter.<br />
Remove top sheet of wax paper and set your pie pan upside down, on top of the rolled out dough. Flip over and gently tuck dough into contours of pie pan.<br />
Now roll out the smaller dough ball into a circle. This will be your top crust which you need to slit to let the steam out. You can do simple slits or cut out interesting shapes with a cookie cutter. Or you can cut it into long strips for a lattice topping.<br />
Pour filling into bottom pie shell and then flip top crust or place lattice strips on top. You can weave the strips if you feeling extra creative.<br />
Press all dough edges together along top rim of pan and then crimp or flute for a decorate border.<br />
Place aluminum foil on a cookie sheet and then your pie on top of the foil.<br />
Use a pie crust shield or use some foil around the edges to prevent the crust from burning.<br />
Option - during the last 10 minutes of cooking brush an egg white and then sprinkle some sugar on top.<br />
Bake 45-60 minutes or until you see that filling has started to bubble.<br />
Remove pie when done and let cool on a rack uncovered.<br />
Store at room temperature lightly covered because the refrigerator or a tight cover will cause the pie to become soggy.<br />
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<br />Lizhttp://www.blogger.com/profile/03797298427790034910noreply@blogger.com0tag:blogger.com,1999:blog-2517201534534483020.post-49836637520680210012012-11-18T18:28:00.000-08:002012-11-18T18:39:48.189-08:00PEANUT BRITTLE RECIPE<a href="http://2.bp.blogspot.com/_vbS7BIUoZ94/SU18rSLJfMI/AAAAAAAAAb8/Id_VVVYHatg/s1600-h/peanut+brittle.bmp"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5282015021030276290" src="http://2.bp.blogspot.com/_vbS7BIUoZ94/SU18rSLJfMI/AAAAAAAAAb8/Id_VVVYHatg/s400/peanut+brittle.bmp" style="cursor: hand; height: 200px; width: 200px;" /></a><br />
I got this <a href="http://allrecipes.com/recipe/moms-best-peanut-brittle/">peanut brittle recipe </a>off Martha Stewart show many years ago. I made some for my mom, who loves peanut brittle, and gave some to friends. Everyone loved this recipe!<br />
<br />
<strong>Ingredients:</strong><br />
large stock pot with heavy/tight lid<br />
candy thermometer<br />
large mixing spoon with long, metal handle and bowl<br />
2 large cookie sheets already sprayed with a cooking spray like PAM<br />
3 cups sugar<br />
1 cup light corn syrup<br />
1/2 cup water<br />
4.5 cups roasted, salted peanuts (or any other nut)<br />
4 TBSP unsalted butter<br />
2 tsp vanilla<br />
2 tsp baking soda<br />
<br />
<strong>Let's cook!</strong><br />
<br />
1. Into pot, place sugar, corn syrup and water. Stir until well mixed.<br />
2. Put lid onto pot, keeping in the condensation, and put on high heat<br />
3. Occasionally swirl the pot to mix the contents, not taking off the lid<br />
4. Heat for about 5 minutes - until it comes to a boil<br />
5. Place candy thermometer on side of pot, with bottom of sensor at bottom of pot.<br />
6. When it comes up to 230F (about 2 minutes), add in the peanuts. Stir them in using metal spoon.<br />
7. Keep stirring until mixture reaches 300F (about 20 minutes). Yes, your arm will get tired!<br />
8. Once mixture reaches 300F, remove from heat<br />
9. Stir in butter, vanilla and baking soda. Mixture will then foam up<br />
10. Pour onto pans and spread as thin as possible. The thinner, the better.<br />
11. Wait about 1 hour before cracking brittle into pieces<br />
<br />
Advice - fill your cooking pot with water and let it sit overnight to dissolve the mixture off the sides of the pot.Lizhttp://www.blogger.com/profile/03797298427790034910noreply@blogger.com1tag:blogger.com,1999:blog-2517201534534483020.post-32345066755772365192012-01-23T05:46:00.000-08:002012-01-23T05:53:21.825-08:00Fruit Buckle (fruit studded cake)<div style="text-align: center;"><b><span class="Apple-style-span" style="color: #cc0000; font-family: Georgia, 'Times New Roman', serif; font-size: large;"><a href="http://www.foodnetwork.com/recipes/tanya-holland/mixed-fruit-buckle-recipe/index.html">Fruit Buckle</a> (fruit studded cake)</span></b><br />
<b><span class="Apple-style-span" style="color: #cc0000; font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
</span></b><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This is not a Christmas type <a href="http://www.collinstreet.com/pages/online_bakery_gift/deluxe_fruitcake?previous_url_id=2/?t=s_go_kw_fruitcake&gclid=CP7O3Mil5q0CFcnc4Aod4jPutA">fruitcake</a>. It's a regular <a href="http://allrecipes.com/recipes/desserts/cakes/">cake</a> with moist fresh <a href="http://en.wikipedia.org/wiki/Fruit">fruit</a> pieces in it. </span></div><br />
<i>Ingredients~</i><br />
<br />
<br />
<ul><li>1.5 cups flour</li>
<li>2 tsp baking powder</li>
<li>1/2 tsp cinnamon</li>
<li>pinch salt</li>
<li>1/2 cup milk</li>
<li>1/2 cup applesauce</li>
<li>1/2 cup light oil</li>
<li>1/2 cup sugar</li>
<li>1 large egg</li>
<li>1 tsp vanilla extract</li>
<li>3 cups chopped/bite size room temperature fruit (be creative and mix different kinds together...raspberries/cherries, apples/raisins, strawberries/kiwi, mangos/raspberries, cherries/apricots, pineapple/banana etc)</li>
<li>2 tbsp sliced/chopped nuts (almonds, macadamias, walnuts etc)...canned fruit must be rinsed and dried otherwise cake will come out too wet.</li>
<li>2 tsp raw cane sugar</li>
</ul><br />
<br />
<br />
<i>Instructions~</i><br />
<br />
<br />
<ul><li>preheat oven to 350F</li>
<li>coat 9" pan with cooking spray or butter</li>
<li>whisk dry ingredients together in large bowl</li>
<li>whisk wet ingredients together in different bowl</li>
<li>pour wet mixture into dry mixture and gently fold, don't over mix</li>
<li>put fruit on top and then very gently fold just until blended evenly</li>
<li>pour into pan</li>
<li>top with nuts and raw sugar</li>
<li>bake 45-55 minutes</li>
<li>buckle with be done when it is golden brown and toothpick comes out clean</li>
<li>cool at least half an hour before serving</li>
</ul>Lizhttp://www.blogger.com/profile/03797298427790034910noreply@blogger.com0tag:blogger.com,1999:blog-2517201534534483020.post-77390366140812900932012-01-22T12:48:00.000-08:002012-01-22T13:20:21.486-08:00Peanut Butter Cookie Bars<div style="text-align: center;"><b><span class="Apple-style-span" style="color: #783f04; font-family: Verdana, sans-serif; font-size: large;"><a href="http://simplyrecipes.com/recipes/peanut_butter_cookies/">Peanut Butter Cookie Bars</a></span></b></div><div style="text-align: center;"><br />
</div><br />
<b><i>Ingredients~</i></b><br />
<br />
<br />
<ul><li>3/4 cup light <a href="http://en.wikipedia.org/wiki/Brown_sugar">brown sugar </a>(use dark if you love intense flavors)</li>
<li>2 tbsp sugar</li>
<li>2 tsp canola oil </li>
<li>1 egg or egg substitute</li>
<li>1/2 cup peanut butter (you decide whether you prefer creamy or chunky)</li>
<li>1/2 butter or margarine</li>
<li>2 tbsp water</li>
<li>2 tsp vanilla extract</li>
<li>1 cup flour</li>
<li>1/2 cup whole wheat flour</li>
<li>1 tsp baking soda</li>
<li>1/2 cup <a href="http://www.verybestbaking.com/recipes/18476/Original-NESTL%C3%89-TOLL-HOUSE-Chocolate-Chip-Cookies/detail.aspx">chocolate chips</a></li>
</ul><br />
<br />
<br />
<b><i>Directions~</i></b><br />
<br />
<br />
<ul><li>Preheat oven to 325F</li>
<li>Lightly coat 8" pan w/ cooking spray or butter</li>
<li>Using a large bowl and electric mixer on medium, combine sugars, oil, egg, vanilla, peanut butter, margarine and water.</li>
<li>In different bowl, hand mix flours, baking powder and chocolate chips</li>
<li>Fold dry mixture into wet mixture</li>
<li>Spread mixture into pan</li>
<li>Bake for 20-25 minutes or when tops of cookie bars look dry</li>
<li>Keep in pan while cooling</li>
<li>Once cooled completely, cut into squares. Two inch squares makes 16 bars</li>
<li>Eat!</li>
</ul>Lizhttp://www.blogger.com/profile/03797298427790034910noreply@blogger.com0tag:blogger.com,1999:blog-2517201534534483020.post-37894261665502117772009-12-11T10:09:00.000-08:002009-12-11T10:52:14.839-08:00Gingerbread Men Cookies<a href="http://4.bp.blogspot.com/_vbS7BIUoZ94/SyKOmR8SwsI/AAAAAAAAB0k/iI3QdCIxrWk/s1600-h/gingerbreadman.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5414046490355221186" border="0" alt="" src="http://4.bp.blogspot.com/_vbS7BIUoZ94/SyKOmR8SwsI/AAAAAAAAB0k/iI3QdCIxrWk/s400/gingerbreadman.jpg" /></a><br /><br /><br /><div align="center">Here's the basic gingerbread cookie recipe as well as the recipe for Royal Icing. </div><br /><div align="center">Cut the cookies into any shapes you want! </div><br /><div align="center">Add food coloring to the icing as desired. </div><br /><br /><br /><br /><div></div><br /><br /><br /><br /><div><strong><span style="color:#ff0000;">INGREDIENTS~</span></strong></div><div>3 cups flour</div><div>2 tsp ground ginger (I use 3)</div><div>1 tsp ground cinnamon</div><div>1 tsp baking soda</div><div>1/4 tsp ground nutmeg</div><div>1/4 tsp salt</div><div>1.5 sticks softened butter (3/4 cup)</div><div>3/4 cup firmly packed brown sugar</div><div>1/2 cup molassas</div><div>1 egg</div><br /><br /><br /><div><strong><span style="color:#009900;">STEPS~</span></strong></div><div>Mix flour, cinnamon, baking soda, and salt together.</div><div>In a different bowl, combine the butter and brown sugar with a mixer on medium speed until nice and fluffy.</div><div>Add the molassas and egg into the butter/brown sugar mixture and beat well.</div><div>Now gradually beat in the flour mixture to the butter/brown sugar mixture using a mixer on a low speed.</div><div>Once it's all mixed well, gather up the dough into a big, flat disk and wrap it up in plastic wrap. Refrigerate for at least 4 hours. Overnight is better.</div><div>Preheat oven to 350F.</div><div>Lightly flour a work surface and your hands and then roll out the cold dough to about 1/4 inch thick.</div><div>Cut out shapes using a cookie cutter. (advice - avoid cutters that create overly thin areas as they tend to break easily. This is usually the neck area)</div><div>Gather up the scrapes and work into 1/4 inch thick and cut out more shapes.</div><div>Place your cookies on a greased cookie sheet, about and inch apart from each other and pop into the oven for 8 to 10 minutes. Pull out when edges of cookies are set and dough is just starting to brown.</div><div>Remove from oven and transfer cookies to wire cooling racks. </div><div>Decorate with store bought icing or homemade royal icing.</div><br /><div></div><br /><br /><strong>ROYAL ICING RECIPE~</strong><br /><br /><br /><p>INGREDIENTS~<br />1 lb powdered sugar</p><p>1 tsp cream of tarter (it's with the other spices at the store)</p><p>3 beaten egg whites</p><p>6 TBSP hot water</p><p><br />DIRECTIONS~</p><p>Icing hardens fast so be prepared to decorate cookies right away after making the icing. Combine everything into a large bowl and beat with a mixer on high about 6 minutes. You want nice, stiff peaks to form and the icing should be shiny and fluffy.</p><p>If you are making different colors, set aside 1/2 cup of icing in a separate bowl and add 1 drop of food color and mix well. If you want a stronger color, add 1 drop at a time, mixing well after each addition.</p>Place cookies on aluminum foil before icing them.<br /><br />Use a knife, paint brush or icing bags to decorate the cookies.<br /><br />Advice - to avoid different colors from bleeding into each other on the cookie, let the 1st icing dry completely before putting a different color on top of it.<br /><br />If your icing starts to harden too fast, add one TBSP hot water at a time and mix well.Lizhttp://www.blogger.com/profile/03797298427790034910noreply@blogger.com2tag:blogger.com,1999:blog-2517201534534483020.post-65784244532679617692009-12-10T08:22:00.000-08:002009-12-10T08:45:14.535-08:00Apple Cider Donuts<a href="http://3.bp.blogspot.com/_vbS7BIUoZ94/SyEkg5SMPlI/AAAAAAAAB0c/0iaYG1E7eiM/s1600-h/apple+cider+donuts.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5413648374627581522" border="0" alt="" src="http://3.bp.blogspot.com/_vbS7BIUoZ94/SyEkg5SMPlI/AAAAAAAAB0c/0iaYG1E7eiM/s400/apple+cider+donuts.jpg" /></a><br /><br /><div align="center">Apple Cider Donuts - delicious hot on a cold day!</div><br /><br /><br /><div></div><br /><br /><br /><div>INGREDIENTS~</div><div>1 cup apple cider</div><div>1 cup sugar</div><div>1/4 vegetable shortening</div><div>2 eggs</div><div>1/2 cup buttermilk</div><div>3.5 cups flour</div><div>2 tsp baking powder</div><div>1 tsp baking soda</div><div>3/4 tsp cinnamon</div><div>1/2 tsp salt</div><div>1/2 tsp nutmeg</div><div>vegetable oil</div><br /><br /><div>STEPS~</div><div>Boil 1 cup of cider in sauce pan until reduced to 1/4 cup, then set aside to cool about 10 min's</div><div>In large bowl, beat sugar with shortening until smooth</div><div>Add eggs to sugar mixture, mixing completely</div><div>Add buttermilk and room temperature cider to sugar mixture, mixing completely</div><div>In medium bowl, stir together flour, baking powder and soda, cinnamon, nutmeg and salt</div><div>Add dry ingredients into wet ingredients bowl, mix well</div><div></div><div></div><div></div><div></div><div> </div><div>Lightly flour a cutting board</div><div>Cover cookie sheets with wax or parchment paper</div><div>Transfer your dough to the floured cutting board and gently pat to 1/2" thickness</div><div>Cut out donuts using a 3" donut cutter. Put them onto waxed cookie sheets</div><div>Collect donut holes and excess dough. Rework to 1/2" thick and cut out more donuts</div><div>Store donuts in refrigerator at least 20 minutes to harden them up</div><br /><div>Set out some plates lined with paper towels</div><div>Fill a frying pan 3/4ths full with cooking oil</div><div>Heat until it starts to bubble. Maintain minimum heat to keep it bubbling. Don't go any hotter.</div><div>Using a spatula, gently drop some donuts into the oil. Flip them over at 2 minutes to cook the other side. Remove from heat when browned and cooked thoroughly, about another 2 min's</div><div>Lift donuts out of pan and set onto paper towel lined plates. </div><div>Start up another batch and keep going until the dough is all used up.</div><br /><div>Put some cinnamon and sugar into a ziplock bag. Add a few warm donuts and gently shake. Put donuts onto wire rack for further cooling.</div><br /><br /><div>You've got to try one while it's still hot! Oh, boy, they are good!</div><br /><br /><br /><div></div><br /><br /><br /><div></div><br /><br /><br /><div></div><br /><br /><br /><div></div>Lizhttp://www.blogger.com/profile/03797298427790034910noreply@blogger.com0tag:blogger.com,1999:blog-2517201534534483020.post-68818788308511548762009-11-02T05:15:00.000-08:002012-11-27T11:29:08.908-08:00Mahalabia<a href="http://1.bp.blogspot.com/_vbS7BIUoZ94/Su7iZHw811I/AAAAAAAAB0U/grDg_XGb95s/s1600-h/mahalabia.jpg"><img alt="" border="0" height="320" id="BLOGGER_PHOTO_ID_5399501924472772434" src="http://1.bp.blogspot.com/_vbS7BIUoZ94/Su7iZHw811I/AAAAAAAAB0U/grDg_XGb95s/s320/mahalabia.jpg" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" width="292" /></a><br />
<div align="center">
<strong><em><span style="font-size: 130%;"></span></em></strong></div>
<div align="center">
<strong><em><span style="font-size: 130%;">MAHALABIA</span></em></strong></div>
<br />
<br />
<div>
</div>
<br />
<div>
<b>Ingredients</b>-</div>
<div>
</div>
<div>
4 cups whole milk</div>
<div>
6 TBSP corn starch</div>
<div>
1 cup sugar</div>
<div>
1/5 tsp rose water or orange blossom water</div>
<div>
1/2 chopped pistachios</div>
<div>
your favorite warm fruit</div>
<div>
cinnamon or powdered ginger</div>
<div>
<br /></div>
<div>
</div>
<div>
<b>Prep</b>-</div>
<div>
</div>
<div>
Mix corn starch and 3 TBSP of the milk in small bowl, set aside</div>
<div>
Pour rest of milk into small pan and bring SLOWLY to a boil, stirring constantly with a whisk</div>
<div>
Add sugar once milk starts to boil, stirring constantly, scraping sides and bottom</div>
<div>
Once mixture returns to boil, gradually add in corn starch, stirring constantly</div>
<div>
Stir until it starts to thicken</div>
<div>
Remove from heat</div>
<div>
Add rose/orange water and stir</div>
<div>
Pour into bowl(s)</div>
<div>
Refrigerate overnight</div>
<div>
Top with pistachios and warm fruit</div>
<div>
Sprinkle a little cinnamon or ginger on top of the fruit</div>
<div>
</div>
<div>
Enjoy!</div>
<br />
<br />
<div>
</div>
Lizhttp://www.blogger.com/profile/03797298427790034910noreply@blogger.com0tag:blogger.com,1999:blog-2517201534534483020.post-80852446483000986532009-11-02T04:46:00.000-08:002009-11-02T05:02:00.218-08:00Baked Apples with Caramel Sauce<a href="http://4.bp.blogspot.com/_vbS7BIUoZ94/Su7XhUD-ImI/AAAAAAAAB0M/V7pO81my-h0/s1600-h/Maple_Glazed_Baked_Apples.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 244px; DISPLAY: block; HEIGHT: 232px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5399489970584822370" border="0" alt="" src="http://4.bp.blogspot.com/_vbS7BIUoZ94/Su7XhUD-ImI/AAAAAAAAB0M/V7pO81my-h0/s400/Maple_Glazed_Baked_Apples.jpg" /></a><br /><div><strong><em></em></strong></div><div align="center"><strong><em><span style="font-size:130%;">BAKED APPLES WITH CARAMEL SAUCE</span></em></strong></div><br /><div> </div><div>Ingredients:</div><div>4 Honeycrisp or other sweet apple</div><div>1/2 cup brown sugar</div><div>cinnamon</div><div>1/4 cup dried cranberries or raisins</div><div>1/4 cup chopped walnuts</div><div>4 TBSP butter</div><div>1 small jar caramel sauce</div><div>water or apple juice</div><br /><div>Prep:</div><div>Preheat oven to 400F</div><div>Slice off tops of apples and scoop out the cores</div><div>Remove peel from top third of each apple</div><div>Combine brown sugar, cinnamon, cranberries/raisins, and walnuts in a bowl until evenly blended</div><div>Put 1/4th of mixture into hole of each apple</div><div>Set apples in deep baking dish</div><div>Top each apple with 1 TBSP butter</div><div>Sprinkle a little bit on cinnamon on top of the butter</div><div>Fill bottom of pan with water or apple juice</div><div>Bake for 50-60 minutes, until apples are tender</div><div>When done, remove from oven and drizzle caramel sauce over tops of apples</div>Serve warm<br /><br /><div>Options - </div><div>Serve with ice cream, try butter pecan flavor.</div>Try maple pancake syrup instead of caramel sauce.<br /><br /><div></div><br /><br /><div>Enjoy!</div><br /><br /><div></div><br /><br /><div></div>Lizhttp://www.blogger.com/profile/03797298427790034910noreply@blogger.com0tag:blogger.com,1999:blog-2517201534534483020.post-37559344268967219782009-11-02T04:16:00.000-08:002009-11-02T04:36:16.548-08:00Chocolate-Ganache Truffles<div align="center"><a href="http://1.bp.blogspot.com/_vbS7BIUoZ94/Su7RcN1Y0gI/AAAAAAAAB0E/iwWvyBHywAU/s1600-h/chocolate_truffles.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5399483285943931394" border="0" alt="" src="http://1.bp.blogspot.com/_vbS7BIUoZ94/Su7RcN1Y0gI/AAAAAAAAB0E/iwWvyBHywAU/s400/chocolate_truffles.jpg" /></a><br /><br /><br /><br /><strong><em><span style="font-size:130%;">CHOCOLATE GANACHE TRUFFLES</span></em></strong></div><div align="center"><br /></div><div align="center"></div><div align="center"><br /></div><div align="left">Ingredients:</div><div align="left"><br />10 oz whipping cream</div><div align="left">2 oz light corn syrup</div><div align="left">2 oz whole coffee beans</div><div align="left">1 lb milk baking chocolate</div><div align="left">1 cup cocoa powder</div><div align="left"><br />Prep:</div><div align="left">Put chocolate in large mixing bowl, set aside</div><div align="left">In another pan, bring cream, corn syrup and the coffee beans to a gentle boil</div><div align="left">Remove mixture from heat and set aside 5 minutes</div><div align="left">Strain out coffee beans and dispose</div><div align="left">Slowly pour mixture SLOWLY over chocolate</div><div align="left">Mix well with spatula, finish with an electric mixer</div><div align="left">Set in refrigerator overnight to crystalize</div><div align="left">The next morning- </div><div align="left">Using a small scoop (like a melon baller) to make small balls</div><div align="left">Finish rolling by hand to make more perfect spheres</div><div align="left">Put cocoa powder in a shallow dish</div><div align="left">Roll balls in powder to coat them lightly and evenly</div><div align="left">Keep balls in refrigerator until ready to serve</div><div align="left"><br />Options- </div><div align="left">Use your imagination!</div><div align="left">Try different coffee flavors such as Vanilla Nut Cream or Mint</div><div align="left">Add very finely chopped nuts to the cocoa powder mixture</div><div align="left">Try dark baking chocolate for a more intense flavor<br /></div><div align="center">Bon Apetit!<br /></div>Lizhttp://www.blogger.com/profile/03797298427790034910noreply@blogger.com0tag:blogger.com,1999:blog-2517201534534483020.post-55483740607268708982009-09-24T05:45:00.001-07:002009-09-24T05:47:08.040-07:00Guacamole - Recipe and Fun, Musical VideoHere's a fun, musical video with the recipe for guacamole. I love it. Catchy tune!<br /><br /><object width="660" height="405"><param name="movie" value="http://www.youtube.com/v/kRlqsvphYww&hl=en&fs=1&rel=0&color1=0x006699&color2=0x54abd6&border=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/kRlqsvphYww&hl=en&fs=1&rel=0&color1=0x006699&color2=0x54abd6&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="660" height="405"></embed></object>Lizhttp://www.blogger.com/profile/03797298427790034910noreply@blogger.com0tag:blogger.com,1999:blog-2517201534534483020.post-70611441570994858332009-09-23T07:49:00.000-07:002009-09-23T07:50:54.645-07:00Making Spaghetti - Very Funny Video!Here's a fun video to be enjoyed by both children and adults. A different way to make spaghetti!<br /><br /><br /><object width="480" height="385"><param name="movie" value="http://www.youtube.com/v/qBjLW5_dGAM&hl=en&fs=1&color1=0x2b405b&color2=0x6b8ab6"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/qBjLW5_dGAM&hl=en&fs=1&color1=0x2b405b&color2=0x6b8ab6" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object>Lizhttp://www.blogger.com/profile/03797298427790034910noreply@blogger.com1tag:blogger.com,1999:blog-2517201534534483020.post-67625663517245940502009-06-03T06:21:00.000-07:002009-06-03T12:24:30.018-07:00Pudding Pops - 12 Yummy Recipes & The Basic Recipe<span style="font-size:130%;"><strong><em></em></strong></span><br /><br /><div align="center"><span style="font-size:130%;"><strong><em>The basic recipe is very simple</em></strong>:<br /></span></div><div align="left"><br />Make up one box of instant <a href="http://brands.kraftfoods.com/jello/products/pudding/">pudding </a>according to directions.<br /><br />Pour into <a href="http://www.everyicecreammaker.com/Popsicle-Molds-C61312.html">popsicle molds </a>or paper cups (using popsicle sticks for handles).<br /><br />Freeze for at least 5 hours<br /><br />Dip bottom of cup/mold into warm water for about 10 seconds to make the pops release<br /><br /></div><div align="left">*If you can't find a particular flavor of pudding , then buy vanilla flavor and add some <a href="http://extracts-and-flavors.com/?gclid=CKWQ3f_o7poCFQOIFQodUHP9Bg">extract </a>of the flavor you want. You can also add chocolate or strawberry powdered drink mix or fruit flavored powder from jello mix.<br /><br /><br /><br /><br /></div><div align="center"><br />********************************************<br /></div><div align="center"><br /><br /><strong><em><span style="font-size:130%;">The fun part is letting your imagination run wild </span></em></strong></div><div align="center"><strong><em><span style="font-size:130%;">with flavor combinations:<br /></span></em></strong><br /><br /><br /><br /></div><div align="center"></div><div align="left"><br /><strong><em><span style="font-size:130%;">Cookies & Creme Pudding Pops</span></em></strong>~<br /><br /><strong>Ingredients</strong>:<br /><br />1 small box of chocolate instant pudding<br /><br />2 cups cold milk<br /><br />6 Oreo/Hydrox type cookies<br /><br />Half cup of thawed Cool Whip<br /><br /><strong>Steps</strong>:<br /><br />Whisk pudding mix and milk together for 2 minutes<br /><br />Set in refrigerator<br /><br />Crush cookies using a chopper or put them into a bag and run a rolling pin over them<br /><br />Combine pudding, crushed cookies and Cool Whip<br /><br />Spoon into molds/cups and freeze<br /><br /></div><div align="center"><br /><br />************************************<br /><br /><br /><br /></div><div align="left"><strong><em><span style="font-size:130%;">Banana Split Pudding Pops</span></em></strong>~<br /><br /><strong>Ingredients</strong>:<br /><br />1 small box chocolate instant pudding<br /><br />2 cups cold milk<br /><br />1 small ripe banana (chopped)<br /><br />Half cup offresh or frozen strawberries (chopped)<br /><br />Half cup crushed pineapple, drained </div><div align="left"><br />Chocolate syrup<br /><br /><strong>Steps</strong>:<br /><br />Pour about a quarter inch of chocolate syrup into each cup and place them into the freezer to harden while you prepare the pudding.<br /><br />Whisk pudding mix and milk together<br /><br />You can layer the fruit with the pudding or mix it all together. Your choice.<br /><br />Carefully spoon into molds/cups on top of the chocolate syrup layer and freeze<br /></div><div align="center"><br />****************************************<br /><br /></div><div align="left"><strong><em><span style="font-size:130%;">Rocky Road Pudding Pops~</span></em></strong><br /><br /><strong>Ingredients:</strong><br /><br />1 small box chocolate fudge instant pudding mix<br /><br />2 cups cold milk<br /><br />Half cup chopped nuts<br /><br />Half cup mini marshmallows (cut in half)<br /><br /><strong>Steps</strong>:<br /><br />Whisk pudding mix and milk together<br /><br />Set in refrigerator while you prepare the nuts and marshmallows<br /><br />Combine everything well<br /><br />Pour into molds/cups and freeze<br /></div><div align="center"><br />*************************************<br /></div><div align="left"><br /><strong><em><span style="font-size:130%;">Aloha Pudding Pops</span></em></strong>~<br /><br /><strong>Ingredients:</strong><br /><br />1 small box vanilla instant pudding<br /><br />2 cups cold milk (sweet coconut milk if you can find it)<br /><br />Half cup mashed pineapple, drained<br /><br />Quarter cup sweet, flaked coconut (chopped up a little finer)<br /><br /><strong>Steps</strong>:<br /><br />Combine pudding mix and milk<br /><br />Add in pineapple and coconut, one at a time, stirring well<br /><br />Spoon into molds/cups and freeze </div><div align="left"></div><div align="center"><br />***************************************<br /></div><div align="left"><br /><em><strong><span style="font-size:130%;">Black Forest Pudding Pops</span>~<br /></strong></em><br /><strong>Ingredients</strong>:</div><div align="left"><br />One small box chocolate instant pudding mix </div><div align="left"><br />2 cups cold milk<br /><br />1 cup chopped, pitted cherries (you can also use canned cherry pie filling)<br /><br />Half cup of thawed Cool Whip<br /><br /><strong>Steps</strong>:<br /><br />Whisk together pudding mix and milk<br /><br />Set in refrigerator while you prepare the cherries<br /><br />Combine cherries and pudding well<br /><br />Mix in Cool Whip<br /><br />Spoon into molds/cups and freeze </div><div align="left"></div><div align="center"><br />********************************************** </div><div align="left"></div><div align="left"><br /><br /><strong><em><span style="font-size:130%;">Melon Pudding Pops~</span></em></strong></div><p><strong>Ingredients</strong>:</p>1 small box strawberry instant pudding mix<br /><br /><br /><br /><p>2 cups cold milk</p>2 cups chopped melon (your favorite)<br /><br /><br /><br /><p>1 teaspoon lemon or lime juice</p><p><strong>Steps</strong>:</p>Chop fruit and set onto paper towel to absorb excess liquid<br /><br /><br /><br /><p>Whisk together milk and pudding mix</p><p>Add drained melon, mix well</p>Spoon into molds/cups and freeze<br /><br /><br /><br /><br /><p align="center">*******************************************</p><strong><em><span style="font-size:130%;">Tootie Fruity Pudding Pops~</span></em></strong><br /><strong><em><span style="font-size:130%;"></span></em></strong><br /><strong>Ingredients</strong>:<br /><br />1 small box vanilla instant pudding mix<br /><br />2 cups cold milk<br /><br />Half cup chopped strawberries<br /><br />Half of a banana (chopped)<br /><br /><strong>Steps</strong>:<br /><br />Whisk together milk and pudding mix<br /><br />Set in refridgerator<br /><br />Prepare fruit<br /><br />Combine fruit and pudding well<br /><br />Spoon into cups/molds and freeze<br /><br /><br /><br /><br /><br /><p align="center">**************************************</p><br /><strong><em><span style="font-size:130%;">Chocolate Mint Pudding Pops~</span></em></strong><br /><br /><br /><br /><p><strong>Ingredients</strong>:</p>1 small box chocolate fudge pudding mix<br /><br /><br /><br /><p>2 cups cold milk</p>1 cup chopped York Peppermint Patties or Junior Mints (cut in half)<br /><br /><strong>Steps</strong>:<br /><br />Whisk together pudding mix and milk<br /><br />Set in refrigerator while you prepare the candy<br /><br />Combine pudding and candy well<br /><br />Spoon into molds/cups and freeze<br /><br /><br /><br /><br /><br /><p align="center">********************************************</p><br /><strong><em><span style="font-size:130%;">Carmel Apple Pudding Pops~</span></em></strong><br /><br /><strong>Ingredients</strong>:<br /><br />1 small box butterscotch instant pudding mix<br /><br /><br /><br /><p>2 cups cold milk</p>1 cup chopped apple (skin removed) or rehydrated dried apple bits + apple juice<br /><br /><br /><br /><br /><p><strong>Steps</strong>:</p>If you are using dried apple - Soak dried apple bits in just enough apple juice to cover for about an hour. Once they are plumped up, continue with the recipe.<br />Whisk together pudding mix and milk<br /><br />Combine with apple well<br /><br />Spoon into molds/cups and freeze<br /><br /><br /><br /><p></p><p align="center">***************************************</p><p><strong><em><span style="font-size:130%;">Pistachio Pudding Pops~</span></em></strong></p><p><strong>Ingredients</strong>:</p><p>1 small box pistachio instant pudding mix</p><p>2 cups cold milk</p><p>Half cup finely chopped pistachio nuts</p><p>1 teaspoon orange or lemon juice</p><p><strong>Steps</strong>:</p><p>Whisk together pudding mix and milk</p><p>Set into refrigerator while you chop up the nuts</p><p>Combine pudding, nuts and juice well</p><p>Spoon into molds/cups and freeze</p><p align="center">********************************************</p><p></p><p><strong><em><span style="font-size:130%;">Summer Berry Pudding Pops~</span></em></strong></p><p><strong>Ingredients:</strong></p><p>1 small box strawberry instant pudding mix</p><p>2 cups cold milk</p><p>Half cup chopped strawberries</p><p>Half cup blueberries</p><p>Half cut chopped raspberries</p><p>1 teaspoon lemon juice</p><p><strong>Steps:</strong></p><p>Whisk together pudding mix and milk</p><p>Refrigerate while you prepare the berries</p><p>Combine pudding, berries and juice well</p><p>Spoon into molds/cups and freeze<br /></p><p align="center">****************************************************<br /></p><p></p><br /><br /><br /><br /><p align="center"><em><strong>Remember the Jello pudding tv commercials with Bill Cosby?<br /></strong></em></p><p align="center"><br /></p><br /><br /><br /><p align="center"><object height="405" width="500"><param name="movie" value="http://www.youtube.com/v/scqu7-8KLkY&hl=en&fs=1&rel=0&color1=0xcc2550&color2=0xe87a9f&border=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/scqu7-8KLkY&hl=en&fs=1&rel=0&color1=0xcc2550&color2=0xe87a9f&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="500" height="405"></embed></object></p>Lizhttp://www.blogger.com/profile/03797298427790034910noreply@blogger.com0tag:blogger.com,1999:blog-2517201534534483020.post-25291947703262693922009-05-02T17:10:00.000-07:002009-05-02T17:21:47.409-07:00Sopapilla CheesecakeINGREDIENTS~<br /><ul><li>16 oz. softened cream cheese </li><li>1 cup sugar </li><li>1 tsp vanilla extract </li><li>2 (8 ounce) cans refrigerated crescent rolls </li><li>3/4 cup white sugar </li><li>2 teaspoon ground cinnamon </li><li>1/2 cup softened butter </li><li>1/4 cup honey</li><li>1/4 cup slivered almonds</li></ul><br />DIRECTIONS~<br /><ol><li>Preheat an oven to 350 degrees F (175 degrees C). </li><li>Grease 9x13" pan with butter or cooking spray.</li><li>Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.</li><li>Using a rolling pin to shape the crescent roll pieces into two 9x13 inch rectangles.</li><li>Press one rectangle into the bottom of a 9x13 inch baking dish. </li><li>Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. </li><li>Stir together sugar, cinnamon, and butter. </li><li>Dot the mixture over the top of the cheesecake</li><li>Evenly cover with almonds. </li><li>Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. </li><li>Remove from the oven and drizzle with honey. </li><li>Cool completely in the pan before cutting into 12 squares. </li></ol>Lizhttp://www.blogger.com/profile/03797298427790034910noreply@blogger.com2tag:blogger.com,1999:blog-2517201534534483020.post-44450120569623565392009-05-02T13:31:00.000-07:002009-05-02T17:20:22.497-07:00Flan with Coconut & GingerIngredients~<br /><br />1 cup sugar<br />1 1/2 cups milk<br />2 cans (12 ounces each) sweetened coconut milk<br />5 egg yolks<br />6 whole eggs<br />I tsp vanilla extract<br />3 pieces crystallized ginger (1/2 - 2 inches long), finely chopped<br />1 cup sliced toasted almonds<br /><br />Instructions~<br /><ol><li>Preheat the oven to 350F. </li><li>Bring one quart of water to a boil.</li><li>In a thin saute pan, cook the sugar over medium heat until it is brown and bubbly. (Do not stir while it is cooking, or you will get spun sugar and a big mess.) </li><li>Watch the pan closely and lift the pan off the burner if the sugar is cooking quickly or unevenly. Shake the pan occasionally to redistribute the melting sugar. </li><li>When the sugar is completely caramelized, pour the hot mixture into the bottom of a 3-quart flan mold, bundt pan, loaf pan or individual molds. </li><li>Rotate the mold in your hands, using potholders, so that the sugar syrup covers the entire bottom of the pan. </li><li>Set aside. </li><li>In a medium mixing bowl, combine the milk, coconut milk, egg yolks, eggs, vanilla, and ginger and whisk well. </li><li>Pour this batter over the caramelized sugar in the mold, making sure to evenly distribute the crystallized ginger. </li><li>Top with the sliced almonds.</li><li>Place the flan into another pan a bit larger. </li><li>Add the hot water to the large pan around the flan mold. </li><li>Cover with a lid or thin foil so that both pans are covered completely.</li><li>Bake the flan for I hour or until a knife inserted in the middle comes out clean. </li><li>Remove the flan from the water bath and chill it in the refrigerator overnight. The flavors need time to blend.</li><li>To serve, loosen the sides with a knife and flip the flan mold over onto a platter. </li><li>Garnish with fresh flowers.</li></ol><br /><br /><br /><p align="center"><a href="http://2.bp.blogspot.com/_vbS7BIUoZ94/SfywInvpleI/AAAAAAAABuM/YqNBtHX5Q5U/s1600-h/flan.jpg"><img id="BLOGGER_PHOTO_ID_5331329721054107106" style="WIDTH: 313px; CURSOR: hand; HEIGHT: 400px" alt="" src="http://2.bp.blogspot.com/_vbS7BIUoZ94/SfywInvpleI/AAAAAAAABuM/YqNBtHX5Q5U/s400/flan.jpg" border="0" /></a></p>Lizhttp://www.blogger.com/profile/03797298427790034910noreply@blogger.com4tag:blogger.com,1999:blog-2517201534534483020.post-8583701350138155612009-05-02T12:24:00.000-07:002009-05-02T13:11:23.687-07:002 Margarita Cake Recipes~ Strawberry & LimeThe following 2 recipes are for Margarita Cake. There is the traditional lime flavor as well strawberry. Great for Cinco de Mayo or any hot summer day! At the end, read about how the Margarita drink got it name.<br /><br /><br /><strong><span style="font-size:130%;color:#cc0000;"><em>Strawberry Margarita Cake Recipe:</em></span></strong><br /><ul><li>3/4 cup bottled strawberry-flavored nonalcoholic margarita drink mix</li><li>1 box white cake mix</li><li>egg whites as called for in cake box recipe</li><li>Substitute applesauce for vegetable oil in the recipe </li><li>1 TBSP grated lime peel</li><li>1 container (8 oz) frozen whipped topping, thawed</li><li>Fresh strawberries and a thin slice of lime for garnish<br /></li></ul><ol><li>Heat oven to 350°F (325°F for dark or nonstick pan). </li><li>Very lightly grease bottom only of 13x9-inch pan. </li><li>Add enough water to drink mix to measure 1 1/4 cups.</li><li>In large bowl, beat cake mix, drink mix, applesauce and egg whites on low speed 2 minutes. </li><li>Pour into pan. </li><li>Bake and cool and directed on box.</li><li>Gently stir lime peel into whipped topping and then spread over top of cake. </li><li>Garnish with strawberries and a twisted slice of lime. </li><li>Store covered in refrigerator.<br /></li></ol><br /><br /><br /><p align="center"><a href="http://2.bp.blogspot.com/_vbS7BIUoZ94/SfyiARGSntI/AAAAAAAABt8/ti8Swl80JX0/s1600-h/str+marg+cake.jpg"><img id="BLOGGER_PHOTO_ID_5331314184373313234" style="WIDTH: 305px; CURSOR: hand; HEIGHT: 230px" alt="" src="http://2.bp.blogspot.com/_vbS7BIUoZ94/SfyiARGSntI/AAAAAAAABt8/ti8Swl80JX0/s400/str+marg+cake.jpg" border="0" /></a> <a href="http://3.bp.blogspot.com/_vbS7BIUoZ94/Sfyh70aRFRI/AAAAAAAABt0/9G031U4IWb4/s1600-h/marg+cake.jpg"><img id="BLOGGER_PHOTO_ID_5331314107952993554" style="WIDTH: 303px; CURSOR: hand; HEIGHT: 228px" alt="" src="http://3.bp.blogspot.com/_vbS7BIUoZ94/Sfyh70aRFRI/AAAAAAAABt0/9G031U4IWb4/s400/marg+cake.jpg" border="0" /></a><br /></p><br /><br /><br /><br /><strong></strong><br /><em><strong><span style="font-size:130%;color:#33cc00;">Lime Margarita Cake Recipe:</span></strong></em><br /><ul><li>1 1/2 cups coarsely crushed salty pretzels </li><li>1/2 cup sugar </li><li>1/2 cup butter or margarine, melted </li><li>1 box white cake mix </li><li>1 1/4 cups bottled nonalcoholic margarita mix </li><li>1/3 cup apple sauce </li><li>1 TBSP grated lime peel </li><li>3 egg whites </li><li>1 container (8 oz) frozen whipped topping, thawed </li><li>Additional grated lime peel for garnish<br /></li></ul><ol><li>Heat oven to 350°F (or 325°F for dark or nonstick pan). </li><li>Grease bottom only of 13x9-inch pan with shortening and lightly flour</li><li>In medium bowl, mix pretzels, sugar and butter. </li><li>Sprinkle pretzel mixture evenly on bottom of pan and press gently. </li><li>In large bowl, beat cake mix, margarita mix, apple sauce, 1 TBSP lime peel and the egg whites with electric mixer on low speed 30 seconds. </li><li>Beat on medium speed 2 more minutes, scraping bowl occasionally. </li><li>Pour batter over pretzel mixture. </li><li>Bake 35 to 40 minutes or until light golden brown and top springs back when touched lightly in center. </li><li>Cool completely, about 2 hours. </li><li>Frost with whipped topping; </li><li>Sprinkle with additional lime peel. </li><li>Store covered in refrigerator. </li></ol><br /><br /><br /><br /><p>Thank you, Better Crocker!</p><br /><strong><span style="font-size:130%;"><em>The Legend of Margarita:</em></span></strong><br /><br /><br /><br /><p>There are several different versions of how the drink got its name...</p>1. A wealthy but foolish caballero was in love with a beautiful young woman named Margarita. Blinded by his infatuation, he had a drink created in her honor by the local bartender and invited her over to share drinks with him, hoping to get her into bed. She could hold her liquor better than he could. He awoke the next morning - no Margarita and no wallet.<br /><br />2. Francisco "Pancho" Morales is credited with the creation of the first Margarita in 1942. He created a mixture of tequila, cointreau and lime juice and named it "Margarita." Pancho died in El Paso, 1997.<br /><br />3. The Margarita was named after Margarita Sames of San Antonio. The drink was especially created for her for a Christmas party she was hosting in Acapulco in 1948.<br /><br />4. Back inte 1930's an actress named Margorie King claimed to only be able to drink tequila. It was quite unladylike back then to drink tequila straight, so Danny Herrera, the owner of Rancho La Gloria, created the drink so that she could have her alcohol and maintain her image.<br /><br /><br /><br /><p align="center"><a href="http://1.bp.blogspot.com/_vbS7BIUoZ94/SfyoJt6Yp4I/AAAAAAAABuE/uujpC5XqMWc/s1600-h/frozenmargaritas.jpg"><img id="BLOGGER_PHOTO_ID_5331320943796594562" style="WIDTH: 344px; CURSOR: hand; HEIGHT: 339px" alt="" src="http://1.bp.blogspot.com/_vbS7BIUoZ94/SfyoJt6Yp4I/AAAAAAAABuE/uujpC5XqMWc/s400/frozenmargaritas.jpg" border="0" /></a></p><br /><br /><p></p>Lizhttp://www.blogger.com/profile/03797298427790034910noreply@blogger.com1tag:blogger.com,1999:blog-2517201534534483020.post-72145269572883788842009-04-23T05:58:00.000-07:002009-04-23T06:11:47.852-07:00Rice Vibration Resonance Video - Very Cool!!!!This is a really neat video. Imagine rice sprinkled onto a surface then then sound waves/vibrations are turned on. The rice vibrates and moves, making patterns that change along with the changing frequencies of the sound.<br /><br />Check it out:<br /><object codebase="http://fpdownload.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=" height="525" width="640" classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000"><param name="_cx" value="16933"><param name="_cy" value="13891"><param name="FlashVars" value=""><param name="Movie" value="http://video.gprime.net/media/flv/flv.swf?gN=riceresonance&gX=640&gY=480&gL=126"><param name="Src" value="http://video.gprime.net/media/flv/flv.swf?gN=riceresonance&gX=640&gY=480&gL=126"><param name="WMode" value="Transparent"><param name="Play" value="0"><param name="Loop" value="-1"><param name="Quality" value="High"><param name="SAlign" value=""><param name="Menu" value="-1"><param name="Base" value=""><param name="AllowScriptAccess" value=""><param name="Scale" value="ShowAll"><param name="DeviceFont" value="0"><param name="EmbedMovie" value="0"><param name="BGColor" value=""><param name="SWRemote" value=""><param name="MovieData" value=""><param name="SeamlessTabbing" value="1"><param name="Profile" value="0"><param name="ProfileAddress" value=""><param name="ProfilePort" value="0"><param name="AllowNetworking" value="all"><param name="AllowFullScreen" value="false"><br /><embed src="http://video.gprime.net/media/flv/flv.swf?gN=riceresonance&gX=640&gY=480&gL=126" wmode="transparent" type="application/x-shockwave-flash" pluginspage="http://www.macromedia.com/go/getflashplayer" width="640" height="525"></embed></object>Lizhttp://www.blogger.com/profile/03797298427790034910noreply@blogger.com6tag:blogger.com,1999:blog-2517201534534483020.post-87725785544543481982009-04-21T07:13:00.000-07:002009-04-21T07:22:58.700-07:00Chocolate Walnut Carmel BarsIngredients:<br /><br />2 cups flour<br />1 cup brown sugar<br />1/2 cup very softened margarine (for bottom layer)<br />1 1/2 cups chopped pecans<br />2/3 cup margarine (for making caramel)<br />1/2 cup brown sugar<br />1 cup chocolate chips<br /><br />Preheat oven to 350 F.<br />Grease an 8-inch baking pan.<br />Combine flour, brown sugar and 1/2 cup margarine.<br />Press into bottom of a 9 x 13 inch baking pan.<br />Sprinkle chopped pecans on top.<br /><br />In a sauce pan, heat 2/3 cup margarine and 1/2 cup brown sugar over medium heat. Stir often so that sugar doesn't burn on bottom of pan.<br />Let the mixture boil until bubbles start forming.<br />Very quickly pour the caramel over the pecans as evenly as possible. Use a spatula to spread mixtures over any missed spots.<br />Bake for 18 minutes, then remove from over right away.<br />Evenly sprinkle chocolate chips on top.<br />Let the chocolate melt and then swirl with a knife.<br />Cool completely then refrigerate.<br />Cut into squares once hardened.Lizhttp://www.blogger.com/profile/03797298427790034910noreply@blogger.com0tag:blogger.com,1999:blog-2517201534534483020.post-34605682460534418562009-04-21T06:42:00.000-07:002009-04-21T06:58:53.928-07:00Orange & Date CakeIngredients:<br /><br />3/4 cup sugar<br />1/2 cup candied citrus peel, chopped<br />1/2 cup marzipan (store bought or homemade)<br />1 tsp baking powder<br />1/4 teaspoon salt<br />Grated zest of 2-3 oranges<br />4 eggs<br />1 3/4 cups flour<br />1/2 cup pitted dates, chopped<br />3/4 cup orange juice<br />3/4 cup unsalted butter, melted<br /><br /><br />Preheat the oven to 350 F<br />Grease a 9-inch springform pan. Line the bottom of the pan with parchment paper cut into a circle.<br />Place the sugar, marzipan, and orange zest in the bowl of an electric mixer fitted with a paddle; beat to break up the marzipan until it is the texture of sand.<br />Replace the paddle with the whisk<br />Add the eggs to the marzipan mix­ture.<br />Whisk until light and fluffy<br />Sprinkle 2 TBSP of the flour over the dates and candied cit­rus peel in a small bowl. Stir gently to coat all sides. This will stop them from sinking to the bot­tom of the batter.<br />Sift the remaining flour, the baking powder, and salt into a medium bowl.<br />Replace the whisk with the paddle<br />Add the sifted dry ingredients, orange juice, and melted butter to the marzipan-egg mixture.<br />Mix on low speed only until everything is evenly distributed.<br />Gently fold in the dates and citrus peel.<br />Pour the batter into the pan and tap the sides to remove air bubbles<br />Bake on the middle rack of the oven for 40 minutes.Lizhttp://www.blogger.com/profile/03797298427790034910noreply@blogger.com0tag:blogger.com,1999:blog-2517201534534483020.post-27018517682151182852009-04-21T05:50:00.000-07:002012-11-24T12:59:39.052-08:00Pareve Flag Cake for Yom Ha'Atzmaut<div>
<span style="color: #3366ff;"><strong>Pareve Cake For Yom Ha'Atzmaut</strong></span><br />
<span style="color: #3366ff;"><strong><br /></strong></span>
<span style="color: #3366ff;"><strong>Ingredients:</strong></span><br />
<br />
1 3/4 cups unsifted all-purpose flour<br />
2 cups + 2 TBSP sugar<br />
3/4 cup baking cocoa<br />
1 1/2 tsp baking soda<br />
1 1/2 tsp baking powder<br />
1 tsp salt<br />
2 eggs<br />
5/8 cup apple sauce<br />
2 tsp vanilla<br />
1 7/8 cup boiling water<br />
<br />
Preheat oven to 350 F.<br />
Combine dry ingredients in large bowl.<br />
Grease sheet cake pan and then use a little bit of the dry ingredient mix to "flour" it.<br />
Add the remaining ingredients except for the boiling water.<br />
Beat for 2 minutes at medium speed with an electric mixer.<br />
Carefully stir in the boiling water.<br />
Pour into a sheet cake pan.<br />
Put into a 350 F pre-heated oven.<br />
Bake it for 30 to 35 minutes, or until a toothpick comes out clean.<br />
Cool the cakes in the pan for 10 minutes, and then remove the cakes and<br />
store them wrapped in the refrigerator. They are easier to ice if cold.<br />
<br /></div>
<div align="left">
<a href="http://4.bp.blogspot.com/_vbS7BIUoZ94/Se3IFHH8T5I/AAAAAAAABsk/3A44emPHU7U/s1600-h/israeli+flag.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5327133924386426770" src="http://4.bp.blogspot.com/_vbS7BIUoZ94/Se3IFHH8T5I/AAAAAAAABsk/3A44emPHU7U/s400/israeli+flag.jpg" style="cursor: hand; height: 213px; width: 224px;" /></a></div>
<div>
<br />
<strong><span style="color: #3333ff;">Frosting Ingredients:</span></strong><br />
<br />
2 1/2 sticks Pareve margarine, at room temperature for 15 minutes<br />
3 TBSP plain soy milk<br />
2 tsp vanilla extract<br />
2 1/4 cups powdered sugar<br />
blue food coloring<br />
<br />
Combine the margarine, soy milk and vanilla.<br />
On low speed, gradually add the powdered sugar.<br />
Turn the mixer to medium and beat until smooth and creamy.<br />
Reserve 1/2 cup of icing and add a drop of blue food coloring into it.<br />
Ice cake with the white frosting.<br />
Using the blue frosting, draw a Star of David and stripes on the cake to recreated the flag.<br />
<br />
Option - mix in some shredded coconut to the frosting. </div>
Lizhttp://www.blogger.com/profile/03797298427790034910noreply@blogger.com0tag:blogger.com,1999:blog-2517201534534483020.post-29047511921429619872009-04-04T12:58:00.000-07:002009-04-05T19:59:38.226-07:00Joke - The Westinghouse BunnyHere's a little Easter Bunny humor for you...<br /><br />A lady opened her refrigerator and saw a rabbit sitting on one of the shelves.<br />"What are you doing in there?" she asked.<br />The rabbit replied, "This is a Westinghouse, isn't it?"<br />The lady answered, "Yes..."<br /><br /><br /><p align="left"><a href="http://3.bp.blogspot.com/_vbS7BIUoZ94/Sde8UcyQKUI/AAAAAAAABpE/aXxsoMs2KQw/s1600-h/rabbit+in+fridge.bmp"><img id="BLOGGER_PHOTO_ID_5320928544271903042" style="WIDTH: 271px; CURSOR: hand; HEIGHT: 343px" alt="" src="http://3.bp.blogspot.com/_vbS7BIUoZ94/Sde8UcyQKUI/AAAAAAAABpE/aXxsoMs2KQw/s400/rabbit+in+fridge.bmp" border="0" /></a></p><br />"Well..." the rabbit said, "I'm westing."<br /><br /><br /><br />Please direct your boo's and thrown tomatos at my friend Debi who sent me this. You are even welcome to leave her comment.Lizhttp://www.blogger.com/profile/03797298427790034910noreply@blogger.com0tag:blogger.com,1999:blog-2517201534534483020.post-34201900068624195922009-04-01T07:58:00.000-07:002009-04-05T20:08:50.450-07:00Pistachio Recall - FDA list<p>The FDA and the California Department of Public Health (CDPH) are currently investigating pistachio products sold by Setton Pistachio. They run several plants. The investigation might lead to additional pistachio product recalls.</p><p>The contamination involves several different strains of Salmonella food poisoning. Vomiting and diarrhea are the first signs. It is very serious and can cause fatal infections in small adults, young children, frail or elderly people, and people with weakened immune systems. </p><p>Click <a href="http://www.accessdata.fda.gov/scripts/pistachiorecall/index.cfm">HERE </a>for the FDA's list of recalled pistachios. It is updated daily. Go over it before you do your shopping.<br /></p>Lizhttp://www.blogger.com/profile/03797298427790034910noreply@blogger.com0tag:blogger.com,1999:blog-2517201534534483020.post-42248527785553963482009-03-28T08:35:00.001-07:002009-03-28T20:42:37.271-07:00Simnel Cake - Bury Recipe<strong>Ingredients</strong>:<br /><br />1 1/4 cups flour<br />1/2 tsp baking powder<br />2 tbsp butter/margarine<br />2 tbsp lard<br />1/3 cup sugar<br />1/2 tsp cinnamon<br />1 tsp nutmeg<br />2 cups currants and/or raisins<br />2 tbsp chopped candied peel<br />1 beaten egg<br />2-3 tbsp milk<br />whole blanched almonds<br />cherries<br /><br /><p><strong>Instructions</strong>:</p><ol><li>Cut the butter and lard into the flour. </li><li>Add in the sugar, spices, chopped peel and currants.</li><li>Add the egg and mix into a very stiff dough, adding some of the milk if necessary. </li><li>Form the dough into a round flat cake and put it on to a greased baking tray. </li><li>Decorate with the nuts and cherries on top. </li><li>Bake in oven at 400 degrees for 30 minutes or until golden brown. </li><li>Cool on a cooling tray and serve. </li></ol>Lizhttp://www.blogger.com/profile/03797298427790034910noreply@blogger.com0