Recipes for the Seasons

Fruit Buckle (fruit studded cake)

2012-01-23T05:46:00.000-08:00

Fruit Buckle (fruit studded cake)

This is not a Christmas type fruitcake. It's a regular cake with moist fresh fruit pieces in it.

Ingredients~

1.5 cups flour
2 tsp baking powder
1/2 tsp cinnamon
pinch salt
1/2 cup milk
1/2 cup applesauce
1/2 cup light oil
1/2 cup sugar
1 large egg
1 tsp vanilla extract
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)
2 tbsp sliced/chopped nuts (almonds, macadamias, walnuts etc)...canned fruit must be rinsed and dried otherwise cake will come out too wet.
2 tsp raw cane sugar

Instructions~

preheat oven to 350F
coat 9" pan with cooking spray or butter
whisk dry ingredients together in large bowl
whisk wet ingredients together in different bowl
pour wet mixture into dry mixture and gently fold, don't over mix
put fruit on top and then very gently fold just until blended evenly
pour into pan
top with nuts and raw sugar
bake 45-55 minutes
buckle with be done when it is golden brown and toothpick comes out clean
cool at least half an hour before serving

Peanut Butter Cookie Bars

2012-01-22T12:48:00.000-08:00

Peanut Butter Cookie Bars

Ingredients~

3/4 cup light brown sugar (use dark if you love intense flavors)
2 tbsp sugar
2 tsp canola oil
1 egg or egg substitute
1/2 cup peanut butter (you decide whether you prefer creamy or chunky)
1/2 butter or margarine
2 tbsp water
2 tsp vanilla extract
1 cup flour
1/2 cup whole wheat flour
1 tsp baking soda
1/2 cup chocolate chips

Directions~

Preheat oven to 325F
Lightly coat 8" pan w/ cooking spray or butter
Using a large bowl and electric mixer on medium, combine sugars, oil, egg, vanilla, peanut butter, margarine and water.
In different bowl, hand mix flours, baking powder and chocolate chips
Fold dry mixture into wet mixture
Spread mixture into pan
Bake for 20-25 minutes or when tops of cookie bars look dry
Keep in pan while cooling
Once cooled completely, cut into squares. Two inch squares makes 16 bars
Eat!

Gingerbread Men Cookies

2009-12-11T10:09:00.000-08:00

Here's the basic gingerbread cookie recipe as well as the recipe for Royal Icing.

Cut the cookies into any shapes you want!

Add food coloring to the icing as desired.

INGREDIENTS~

3 cups flour

2 tsp ground ginger (I use 3)

1 tsp ground cinnamon

1 tsp baking soda

1/4 tsp ground nutmeg

1/4 tsp salt

1.5 sticks softened butter (3/4 cup)

3/4 cup firmly packed brown sugar

1/2 cup molassas

1 egg

STEPS~

Mix flour, cinnamon, baking soda, and salt together.

In a different bowl, combine the butter and brown sugar with a mixer on medium speed until nice and fluffy.

Add the molassas and egg into the butter/brown sugar mixture and beat well.

Now gradually beat in the flour mixture to the butter/brown sugar mixture using a mixer on a low speed.

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.

Preheat oven to 350F.

Lightly flour a work surface and your hands and then roll out the cold dough to about 1/4 inch thick.

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)

Gather up the scrapes and work into 1/4 inch thick and cut out more shapes.

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.

Remove from oven and transfer cookies to wire cooling racks.

Decorate with store bought icing or homemade royal icing.

ROYAL ICING RECIPE~

INGREDIENTS~
1 lb powdered sugar

1 tsp cream of tarter (it's with the other spices at the store)

3 beaten egg whites

6 TBSP hot water

DIRECTIONS~

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.

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.

Place cookies on aluminum foil before icing them.

Use a knife, paint brush or icing bags to decorate the cookies.

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.

If your icing starts to harden too fast, add one TBSP hot water at a time and mix well.

Apple Cider Donuts

2009-12-10T08:22:00.000-08:00

Apple Cider Donuts - delicious hot on a cold day!

INGREDIENTS~

1 cup apple cider

1 cup sugar

1/4 vegetable shortening

2 eggs

1/2 cup buttermilk

3.5 cups flour

2 tsp baking powder

1 tsp baking soda

3/4 tsp cinnamon

1/2 tsp salt

1/2 tsp nutmeg

vegetable oil

STEPS~

Boil 1 cup of cider in sauce pan until reduced to 1/4 cup, then set aside to cool about 10 min's

In large bowl, beat sugar with shortening until smooth

Add eggs to sugar mixture, mixing completely

Add buttermilk and room temperature cider to sugar mixture, mixing completely

In medium bowl, stir together flour, baking powder and soda, cinnamon, nutmeg and salt

Add dry ingredients into wet ingredients bowl, mix well

Lightly flour a cutting board

Cover cookie sheets with wax or parchment paper

Transfer your dough to the floured cutting board and gently pat to 1/2" thickness

Cut out donuts using a 3" donut cutter. Put them onto waxed cookie sheets

Collect donut holes and excess dough. Rework to 1/2" thick and cut out more donuts

Store donuts in refrigerator at least 20 minutes to harden them up

Set out some plates lined with paper towels

Fill a frying pan 3/4ths full with cooking oil

Heat until it starts to bubble. Maintain minimum heat to keep it bubbling. Don't go any hotter.

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

Lift donuts out of pan and set onto paper towel lined plates.

Start up another batch and keep going until the dough is all used up.

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.

You've got to try one while it's still hot! Oh, boy, they are good!

Mahalabia

2009-11-02T05:15:00.000-08:00

MAHALABIA

Ingredients-

4 cups whole milk

6 TBSP corn starch

1 cup sugar

1/5 tsp rose water or orange blossom water

1/2 chopped pistachios

your favorite warm fruit

cinnamon or powdered ginger

Prep-

Mix corn starch and 3 TBSP of the milk in small bowl, set aside

Pour rest of milk into small pan and bring SLOWLY to a boil, stirring constantly with a whisk

Add sugar once milk starts to boil, stirring constantly, scraping sides and bottom

Once mixture returns to boil, gradually add in corn starch, stirring constantly

Stir until it starts to thicken

Remove from heat

Add rose/orange water and stir

Pour into bowl(s)

Refrigerate overnight

Top with pistachios and warm fruit

Sprinkle a little cinnamon or ginger on top of the fruit

Enjoy!

Baked Apples with Caramel Sauce

2009-11-02T04:46:00.000-08:00

BAKED APPLES WITH CARAMEL SAUCE

Ingredients:

4 Honeycrisp or other sweet apple

1/2 cup brown sugar

cinnamon

1/4 cup dried cranberries or raisins

1/4 cup chopped walnuts

4 TBSP butter

1 small jar caramel sauce

water or apple juice

Prep:

Preheat oven to 400F

Slice off tops of apples and scoop out the cores

Remove peel from top third of each apple

Combine brown sugar, cinnamon, cranberries/raisins, and walnuts in a bowl until evenly blended

Put 1/4th of mixture into hole of each apple

Set apples in deep baking dish

Top each apple with 1 TBSP butter

Sprinkle a little bit on cinnamon on top of the butter

Fill bottom of pan with water or apple juice

Bake for 50-60 minutes, until apples are tender

When done, remove from oven and drizzle caramel sauce over tops of apples

Serve warm

Options -

Serve with ice cream, try butter pecan flavor.

Try maple pancake syrup instead of caramel sauce.

Enjoy!

Chocolate-Ganache Truffles

2009-11-02T04:16:00.000-08:00

CHOCOLATE GANACHE TRUFFLES

Ingredients:

10 oz whipping cream

2 oz light corn syrup

2 oz whole coffee beans

1 lb milk baking chocolate

1 cup cocoa powder

Prep:

Put chocolate in large mixing bowl, set aside

In another pan, bring cream, corn syrup and the coffee beans to a gentle boil

Remove mixture from heat and set aside 5 minutes

Strain out coffee beans and dispose

Slowly pour mixture SLOWLY over chocolate

Mix well with spatula, finish with an electric mixer

Set in refrigerator overnight to crystalize

The next morning-

Using a small scoop (like a melon baller) to make small balls

Finish rolling by hand to make more perfect spheres

Put cocoa powder in a shallow dish

Roll balls in powder to coat them lightly and evenly

Keep balls in refrigerator until ready to serve

Options-

Use your imagination!

Try different coffee flavors such as Vanilla Nut Cream or Mint

Add very finely chopped nuts to the cocoa powder mixture

Try dark baking chocolate for a more intense flavor

Bon Apetit!

Guacamole - Recipe and Fun, Musical Video

2009-09-24T05:45:00.001-07:00

Here's a fun, musical video with the recipe for guacamole. I love it. Catchy tune!

Making Spaghetti - Very Funny Video!

2009-09-23T07:49:00.000-07:00

Here's a fun video to be enjoyed by both children and adults. A different way to make spaghetti!

Pudding Pops - 12 Yummy Recipes & The Basic Recipe

2009-06-03T06:21:00.000-07:00

The basic recipe is very simple:

Make up one box of instant pudding according to directions.

Pour into popsicle molds or paper cups (using popsicle sticks for handles).

Freeze for at least 5 hours

Dip bottom of cup/mold into warm water for about 10 seconds to make the pops release

*If you can't find a particular flavor of pudding , then buy vanilla flavor and add some extract of the flavor you want. You can also add chocolate or strawberry powdered drink mix or fruit flavored powder from jello mix.

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The fun part is letting your imagination run wild

with flavor combinations:

Cookies & Creme Pudding Pops~

Ingredients:

1 small box of chocolate instant pudding

2 cups cold milk

6 Oreo/Hydrox type cookies

Half cup of thawed Cool Whip

Steps:

Whisk pudding mix and milk together for 2 minutes

Set in refrigerator

Crush cookies using a chopper or put them into a bag and run a rolling pin over them

Combine pudding, crushed cookies and Cool Whip

Spoon into molds/cups and freeze

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Banana Split Pudding Pops~

Ingredients:

1 small box chocolate instant pudding

2 cups cold milk

1 small ripe banana (chopped)

Half cup offresh or frozen strawberries (chopped)

Half cup crushed pineapple, drained

Chocolate syrup

Steps:

Pour about a quarter inch of chocolate syrup into each cup and place them into the freezer to harden while you prepare the pudding.

Whisk pudding mix and milk together

You can layer the fruit with the pudding or mix it all together. Your choice.

Carefully spoon into molds/cups on top of the chocolate syrup layer and freeze

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Rocky Road Pudding Pops~

Ingredients:

1 small box chocolate fudge instant pudding mix

2 cups cold milk

Half cup chopped nuts

Half cup mini marshmallows (cut in half)

Steps:

Whisk pudding mix and milk together

Set in refrigerator while you prepare the nuts and marshmallows

Combine everything well

Pour into molds/cups and freeze

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Aloha Pudding Pops~

Ingredients:

1 small box vanilla instant pudding

2 cups cold milk (sweet coconut milk if you can find it)

Half cup mashed pineapple, drained

Quarter cup sweet, flaked coconut (chopped up a little finer)

Steps:

Combine pudding mix and milk

Add in pineapple and coconut, one at a time, stirring well

Spoon into molds/cups and freeze

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Black Forest Pudding Pops~

Ingredients:

One small box chocolate instant pudding mix

2 cups cold milk

1 cup chopped, pitted cherries (you can also use canned cherry pie filling)

Half cup of thawed Cool Whip

Steps:

Whisk together pudding mix and milk

Set in refrigerator while you prepare the cherries

Combine cherries and pudding well

Mix in Cool Whip

Spoon into molds/cups and freeze

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Melon Pudding Pops~

Ingredients:

1 small box strawberry instant pudding mix

2 cups cold milk

2 cups chopped melon (your favorite)

1 teaspoon lemon or lime juice

Steps:

Chop fruit and set onto paper towel to absorb excess liquid

Whisk together milk and pudding mix

Add drained melon, mix well

Spoon into molds/cups and freeze

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Tootie Fruity Pudding Pops~

Ingredients:

1 small box vanilla instant pudding mix

2 cups cold milk

Half cup chopped strawberries

Half of a banana (chopped)

Steps:

Whisk together milk and pudding mix

Set in refridgerator

Prepare fruit

Combine fruit and pudding well

Spoon into cups/molds and freeze

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Chocolate Mint Pudding Pops~

Ingredients:

1 small box chocolate fudge pudding mix

2 cups cold milk

1 cup chopped York Peppermint Patties or Junior Mints (cut in half)

Steps:

Whisk together pudding mix and milk

Set in refrigerator while you prepare the candy

Combine pudding and candy well

Spoon into molds/cups and freeze

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Carmel Apple Pudding Pops~

Ingredients:

1 small box butterscotch instant pudding mix

2 cups cold milk

1 cup chopped apple (skin removed) or rehydrated dried apple bits + apple juice

Steps:

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.
Whisk together pudding mix and milk

Combine with apple well

Spoon into molds/cups and freeze

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Pistachio Pudding Pops~

Ingredients:

1 small box pistachio instant pudding mix

2 cups cold milk

Half cup finely chopped pistachio nuts

1 teaspoon orange or lemon juice

Steps:

Whisk together pudding mix and milk

Set into refrigerator while you chop up the nuts

Combine pudding, nuts and juice well

Spoon into molds/cups and freeze

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Summer Berry Pudding Pops~

Ingredients:

1 small box strawberry instant pudding mix

2 cups cold milk

Half cup chopped strawberries

Half cup blueberries

Half cut chopped raspberries

1 teaspoon lemon juice

Steps:

Whisk together pudding mix and milk

Refrigerate while you prepare the berries

Combine pudding, berries and juice well

Spoon into molds/cups and freeze

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Remember the Jello pudding tv commercials with Bill Cosby?

Sopapilla Cheesecake

2009-05-02T17:10:00.000-07:00

INGREDIENTS~

16 oz. softened cream cheese
1 cup sugar
1 tsp vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white sugar
2 teaspoon ground cinnamon
1/2 cup softened butter
1/4 cup honey
1/4 cup slivered almonds

DIRECTIONS~

Preheat an oven to 350 degrees F (175 degrees C).
Grease 9x13" pan with butter or cooking spray.
Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
Using a rolling pin to shape the crescent roll pieces into two 9x13 inch rectangles.
Press one rectangle into the bottom of a 9x13 inch baking dish.
Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
Stir together sugar, cinnamon, and butter.
Dot the mixture over the top of the cheesecake
Evenly cover with almonds.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes.
Remove from the oven and drizzle with honey.
Cool completely in the pan before cutting into 12 squares.

Flan with Coconut & Ginger

2009-05-02T13:31:00.000-07:00

Ingredients~

1 cup sugar
1 1/2 cups milk
2 cans (12 ounces each) sweetened coconut milk
5 egg yolks
6 whole eggs
I tsp vanilla extract
3 pieces crystallized ginger (1/2 - 2 inches long), finely chopped
1 cup sliced toasted almonds

Instructions~

Preheat the oven to 350F.
Bring one quart of water to a boil.
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.)
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.
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.
Rotate the mold in your hands, using potholders, so that the sugar syrup covers the entire bottom of the pan.
Set aside.
In a medium mixing bowl, combine the milk, coconut milk, egg yolks, eggs, vanilla, and ginger and whisk well.
Pour this batter over the caramelized sugar in the mold, making sure to evenly distribute the crystallized ginger.
Top with the sliced almonds.
Place the flan into another pan a bit larger.
Add the hot water to the large pan around the flan mold.
Cover with a lid or thin foil so that both pans are covered completely.
Bake the flan for I hour or until a knife inserted in the middle comes out clean.
Remove the flan from the water bath and chill it in the refrigerator overnight. The flavors need time to blend.
To serve, loosen the sides with a knife and flip the flan mold over onto a platter.
Garnish with fresh flowers.

2 Margarita Cake Recipes~ Strawberry & Lime

2009-05-02T12:24:00.000-07:00

The 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.

Strawberry Margarita Cake Recipe:

3/4 cup bottled strawberry-flavored nonalcoholic margarita drink mix
1 box white cake mix
egg whites as called for in cake box recipe
Substitute applesauce for vegetable oil in the recipe
1 TBSP grated lime peel
1 container (8 oz) frozen whipped topping, thawed
Fresh strawberries and a thin slice of lime for garnish

Heat oven to 350°F (325°F for dark or nonstick pan).
Very lightly grease bottom only of 13x9-inch pan.
Add enough water to drink mix to measure 1 1/4 cups.
In large bowl, beat cake mix, drink mix, applesauce and egg whites on low speed 2 minutes.
Pour into pan.
Bake and cool and directed on box.
Gently stir lime peel into whipped topping and then spread over top of cake.
Garnish with strawberries and a twisted slice of lime.
Store covered in refrigerator.

Lime Margarita Cake Recipe:

1 1/2 cups coarsely crushed salty pretzels
1/2 cup sugar
1/2 cup butter or margarine, melted
1 box white cake mix
1 1/4 cups bottled nonalcoholic margarita mix
1/3 cup apple sauce
1 TBSP grated lime peel
3 egg whites
1 container (8 oz) frozen whipped topping, thawed
Additional grated lime peel for garnish

Heat oven to 350°F (or 325°F for dark or nonstick pan).
Grease bottom only of 13x9-inch pan with shortening and lightly flour
In medium bowl, mix pretzels, sugar and butter.
Sprinkle pretzel mixture evenly on bottom of pan and press gently.
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.
Beat on medium speed 2 more minutes, scraping bowl occasionally.
Pour batter over pretzel mixture.
Bake 35 to 40 minutes or until light golden brown and top springs back when touched lightly in center.
Cool completely, about 2 hours.
Frost with whipped topping;
Sprinkle with additional lime peel.
Store covered in refrigerator.

Thank you, Better Crocker!

The Legend of Margarita:

There are several different versions of how the drink got its name...

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.

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.

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.

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.

Rice Vibration Resonance Video - Very Cool!!!!

2009-04-23T05:58:00.000-07:00

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.

Check it out:

Chocolate Walnut Carmel Bars

2009-04-21T07:13:00.000-07:00

Ingredients:

2 cups flour
1 cup brown sugar
1/2 cup very softened margarine (for bottom layer)
1 1/2 cups chopped pecans
2/3 cup margarine (for making caramel)
1/2 cup brown sugar
1 cup chocolate chips

Preheat oven to 350 F.
Grease an 8-inch baking pan.
Combine flour, brown sugar and 1/2 cup margarine.
Press into bottom of a 9 x 13 inch baking pan.
Sprinkle chopped pecans on top.

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.
Let the mixture boil until bubbles start forming.
Very quickly pour the caramel over the pecans as evenly as possible. Use a spatula to spread mixtures over any missed spots.
Bake for 18 minutes, then remove from over right away.
Evenly sprinkle chocolate chips on top.
Let the chocolate melt and then swirl with a knife.
Cool completely then refrigerate.
Cut into squares once hardened.

Orange & Date Cake

2009-04-21T06:42:00.000-07:00

Ingredients:

3/4 cup sugar
1/2 cup candied citrus peel, chopped
1/2 cup marzipan (store bought or homemade)
1 tsp baking powder
1/4 teaspoon salt
Grated zest of 2-3 oranges
4 eggs
1 3/4 cups flour
1/2 cup pitted dates, chopped
3/4 cup orange juice
3/4 cup unsalted butter, melted

Preheat the oven to 350 F
Grease a 9-inch springform pan. Line the bottom of the pan with parchment paper cut into a circle.
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.
Replace the paddle with the whisk
Add the eggs to the marzipan mixture.
Whisk until light and fluffy
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.
Sift the remaining flour, the baking powder, and salt into a medium bowl.
Replace the whisk with the paddle
Add the sifted dry ingredients, orange juice, and melted butter to the marzipan-egg mixture.
Mix on low speed only until everything is evenly distributed.
Gently fold in the dates and citrus peel.
Pour the batter into the pan and tap the sides to remove air bubbles
Bake on the middle rack of the oven for 40 minutes.

Parve Flag Cake for Yom Ha'Atzmaut

2009-04-21T05:50:00.000-07:00

Cake Ingredients:

1 3/4 cups unsifted all-purpose flour
2 cups + 2 TBSP sugar
3/4 cup baking cocoa
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
2 eggs
5/8 cup apple sauce
2 tsp vanilla
1 7/8 cup boiling water

Preheat oven to 350 F.
Combine dry ingredients in large bowl.
Grease sheet cake pan and then use a little bit of the dry ingredient mix to "flour" it.
Add the remaining ingredients except for the boiling water.
Beat for 2 minutes at medium speed with an electric mixer.
Carefully stir in the boiling water.
Pour into a sheet cake pan.
Put into a 350 F pre-heated oven.
Bake it for 30 to 35 minutes, or until a toothpick comes out clean.
Cool the cakes in the pan for 10 minutes, and then remove the cakes and
store them wrapped in the refrigerator. They are easier to ice if cold.

Frosting Ingredients:

2 1/2 sticks Pareve margarine, at room temperature for 15 minutes
3 TBSP plain soy milk
2 tsp vanilla extract
2 1/4 cups powdered sugar
blue food coloring

Combine the margarine, soy milk and vanilla.
On low speed, gradually add the powdered sugar.
Turn the mixer to medium and beat until smooth and creamy.
Reserve 1/2 cup of icing and add a drop of blue food coloring into it.
Ice cake with the white frosting.
Using the blue frosting, draw a Star of David and stripes on the cake to recreated the flag.

Option - mix in some shredded coconut to the frosting.

Joke - The Westinghouse Bunny

2009-04-04T12:58:00.000-07:00

Here's a little Easter Bunny humor for you...

A lady opened her refrigerator and saw a rabbit sitting on one of the shelves.
"What are you doing in there?" she asked.
The rabbit replied, "This is a Westinghouse, isn't it?"
The lady answered, "Yes..."

"Well..." the rabbit said, "I'm westing."

Please direct your boo's and thrown tomatos at my friend Debi who sent me this. You are even welcome to leave her comment.

Pistachio Recall - FDA list

2009-04-01T07:58:00.000-07:00

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.

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.

Click HERE for the FDA's list of recalled pistachios. It is updated daily. Go over it before you do your shopping.

Simnel Cake - Bury Recipe

2009-03-28T08:35:00.001-07:00

Ingredients:

1 1/4 cups flour
1/2 tsp baking powder
2 tbsp butter/margarine
2 tbsp lard
1/3 cup sugar
1/2 tsp cinnamon
1 tsp nutmeg
2 cups currants and/or raisins
2 tbsp chopped candied peel
1 beaten egg
2-3 tbsp milk
whole blanched almonds
cherries

Instructions:

Cut the butter and lard into the flour.
Add in the sugar, spices, chopped peel and currants.
Add the egg and mix into a very stiff dough, adding some of the milk if necessary.
Form the dough into a round flat cake and put it on to a greased baking tray.
Decorate with the nuts and cherries on top.
Bake in oven at 400 degrees for 30 minutes or until golden brown.
Cool on a cooling tray and serve.

Simnel Cake - 2 Shrewsbury Recipes

2009-03-28T08:33:00.001-07:00

RECIPE #1~

Ingredients:

1 1/4 sticks butter/margarine·
3/4 cup sugar·
2 cups flour·
1 1/2 tsp baking powder·
3 eggs·
3 cups mixed dried fruit·
1/2 cup chopped almonds·
1/2 cup cherries·
1/2 cup mixed peel·
2 tbsp milk·
1 tsp pumpkin spice

Almond Paste:
2 cups ground almonds·
1 cup powdered sugar·
1/2 cup sugar·
1 tsp lemon juice·
2 drops almond extract
1 beaten egg

Directions:

Preheat oven to 300F/150C

Cream butter and sugar together.
Sift flour, baking powder and pumpkin spice together.
One at a time, beat an egg and add it with a spoonful of flour into the butter/sugar.

Gently fold in all the other ingredients.

Make the almond paste: Mix almonds, powdered sugar and regular sugar together.

Add lemon juice, almond essence and enough egg to form a fairly dry paste.

Separate out enough almond paste to make 11 balls to decorate the top of the cake with.
Divide the remaining almond paste in half and roll out two 8 inch circles.

Put half the cake mixture into a greased 8-inch cake pan

Carefully place one almond paste circle on top of the cake mixture

Add the rest of the cake mixture on top of the almond paste layer
Bake in oven for 2-2 1/2 hours.
To test, gently press the cake with a finger; it should be firm.
Allow to cool in the tin for transferring to cake plate
When completely cool, top with the other almond paste circle and decorate with the little balls you made. The traditional way is to put the 11 balls around the top edge but many people decorate with a spring or Easter theme. You can shape the paste into flowers, leaves, butterflies, baby chicks, crosses...

Brush top marzipan with a beaten egg white and put cake under grill 1 or 2 minutes until you see it start to brown. Remove promptly.

RECIPE #2~

Ingredients:

3 oz butter or margarine
3 oz sugar
3 oz flour
milk
1 tsp baking powder
½ tsp ginger
½ tsp cinnamon
pinch of nutmeg
pinch of salt
2 eggs, beaten
12 oz mixed dried fruit
3 oz glacé cherries
1 large pack of marzipan/almond paste
apricot jam or honey

Directions:

Preheat oven to 340F/170C

Grease a 8-inch round cake pan.

Line with waxed paper

Beat the butter and lemon zest together until very soft.

Add the sugar gradually and continue beating until light and fluffy.

Slowly beat in the eggs.
Sift the flour with the mixed spice together in a separate bowl

Add the ground almonds, candied peel, currants, sultanas and glace cherries.

Fold all the ingredients together and set aside.
Spoon half of the mixture into the cake pan and smooth the surface.

Remove enough marzipan to make 11 balls to decorate the top of your cake with. Set aside.

Roll the remaining almond paste on a surface dusted with powdered sugar into two 7-inch circles.

Put one almond paste circle on top of the batter in the tin and set the other one aside.

Next cover with the remaining cake batter.

Smooth the surface and make a slight hollow in the middle

Brush lightly with cold water.

Wrap a double layer of brown paper around the outside of the pam and secure with a string

Bake for 1.25 hours.

Cover with grease-proof paper, lower the oven setting to 300F/150 C and bake for another 1.5 hours or until cooked to the centre.
Remove from oven and let cool in pan for 1 hour

Transfer to a wire rack to finish cooling.

Brush the top of the cake with jam

Top with the other marzipan circle that you made

Put the 11 balls in a circle along the edges of your cake or reshape them into spring or Easter shapes.

Brush the top marzipan with a beaten egg white and put it under the grill 1 or 2 minutes, just until it starts to brown. Remove promptly.

Hot Cross Buns for Easter

2009-03-27T08:29:00.001-07:00

You'll need a bread maker for this recipe

INGREDIENTS -

3/4 cup warm but not hot water
3 TBSP butter
1 TBSP powdered milk
1/4 cup sugar
3/8 tsp salt
1 egg + 1 separated egg
3 cups all-purpose flour
1 TBSP active dry yeast
1 cup dried currants, dried cranberries or raisins
1 tsp ground cinnamon
2 TBSP water
1/2 cup powdered sugar
1/4 tsp vanilla extract
2 tsp milk

DIRECTIONS-

Preheat oven to 375F/190C.

Put warm water, butter, milk powder,sugar, salt, 1 egg, 1 egg white, flour, and yeast in bread maker and start on dough program.

When about 5 minutes of kneading are left, add currants/raisins and cinnamon.

Leave in machine till double.

Punch down on floured surface, cover, and let sit for 10 minutes.

Shape into 12 balls and place in a greased 9 x 12 inch pan.

Cover and let rise in a warm place till double, about 35-40 minutes.

Mix 1 egg yolk and water well.

Brush on balls.

Bake for 15 - 20 minutes, until starting to turn golden on top.

Remove from pan immediately and cool on wire rack.

Ice once completely cooled if you are to eat them later. Ice once warm but not hot if you want them right away. Yum!

To make crosses: mix together powdered sugar, vanilla, and milk. Drizzle, squeeze or paint an X on each bun.

Decadent Reese's Peanut Butter & Chocolate Pie

2009-03-25T07:59:00.000-07:00

Ingredients~

1 Oreo cookie pie crust
2 cups smooth peanut butter
1 box instant chocolate pudding mix
1.5 cups chocolate Cool Whip
6 Reese's peanut butter eggs
1 cup caramel sauce

Directions~

Prepare pudding according to box instructions and set aside.
Spread peanut butter in bottom of crust
Layer pudding on top of peanut butter
Top with Cool Whip
Arrange Reese peanut butter eggs on top
Drizzle caramel over pie.
Chill at least 1 hour and serve. Cut slices between each egg.

Adorable Easter Basket Cupcakes - The Easy Version!

2009-03-25T07:31:00.000-07:00

INGREDIENTS~

One boxed cake mix
1 (16 ounce) can vanilla or white ready-to-spread frosting
3-4 cups Sweetened Coconut Flakes
green food coloring
jelly beans (the spotted ones if you can find them) or bird-shaped Peeps
strawberry licorice strips

DIRECTIONS~

Make cupcakes according to directions on box.
Let them cool completely.
Combine 2 drops of green food coloring with 1 tsp of water
Pour coconut into a glass or metal bowl
Drizzle green coloring on top of the coconut.
Mix immediately and well to get even distribution of color.
Ice each cupcake with vanilla or white frosting
Arrange tinted coconut on each cupcake in the shape of a ring/circle. This is the outside shape of a "nest"
Place a few jelly beans in the center. These are the "bird eggs" for the "nest" or place a Peep in the middle.
For handle of "basket" poke wooden skewer into opposite sides of the cupcake. This is where the handles will go
Bend a Twizzler into the curve you need for the handle, and poke ends deep into those holes you made with the skewer.

Carrot & Pecan Cake

2009-03-25T07:11:00.000-07:00

INGREDIENTS~

6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1.5 cups sugar
1 cup apple sauce
2 tsp vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1.5 tsp baking soda
1 tsp salt
4 tsp ground cinnamon
1.5 cups chopped pecans

DIRECTIONS~

Combine grated carrots and brown sugar by hand.
Set aside for an hour
Stir in raisins
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour two 10-inch cake pans.
In a large bowl, beat eggs until light.
Gradually beat in the sugar, apple sauce and vanilla until well blended.
Stir in the pineapple.
Combine the flour, baking soda, salt and cinnamon into a bowl until blended
Carefully stir flour mixture into the egg mixture until absorbed.
Finally add the carrot mixture and ONE CUP of the nuts
Pour evenly into the pans
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick.
Cool for 10 minutes before removing from pan.
Cool in refrigerator (cold cakes are easier to frost)
When completely cooled, frost with cream cheese frosting:

FROSTING~

16 oz. cream cheese, softened
1/2 cup butter, softened
2 cups sifted powdered sugar
1 teaspoon vanilla extract

Cream together the cream cheese and butter until well blended and creamy. Mix in the vanilla, then gradually stir in the powdered sugar. Ice the cake. Lightly pat sides with finely chopped nuts. Store in the refrigerator after use.

**Carrot cakes should be stored in the refrigerator**

Easter Egg Jello Jigglers

2009-03-25T06:47:00.000-07:00

Ingredients~
2.5 cups boiling water
2-6oz pkgs or 1-12oz pkg JELL-O any flavor
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
Assorted decorating gels

Directions~

Pour Jello powder into large glass or metal mixing bowl

ADD boiling water and stir 2 min. until completely dissolved.

Cool 30 min. at room temperature.

BEAT pudding mix and milk together in another bowl with whisk 2 min.

Pour into to gelatin mixture slowly

Stir until well blended.

Pour into 13x9-inch cake pan.

REFRIGERATE 3 hours or until firm.

Dip bottom of pan in warm water 15 sec.

Use 2-inch egg-shaped cookie cutter to cut out shapes, being careful to cut all the way through gelatin to bottom of pan.

Remove JIGGLERS from pan.

Decorate with gels to resemble Easter eggs.

Keep refrigerated.

*The Jello scraps remaining in the pan after the cutouts are done can be refrigerated in a tightly covered container then tossed together with cut-up fruit for a colorful dessert the whole family will love.

Thank you, Kraft Foods!

3 Irish Apple Cake Recipes

2009-03-05T08:29:00.000-08:00

Here are three recipes. Each is a different than the other, rather than various approaches to the same thing. Irish Apple Cake is traditional in the USA for St. Patrick's Day and in Ireland for Halloween.

Recipe #1

Irish Apple Cake with Apricot Topping:

4 oz. butter
1/2 cup granulated sugar
3 extra large eggs, lightly beaten
1 tsp vanilla
Finely grated rind of 1 lemon
1 cup plain flour + 1 cup potato flour
2 tsp baking powder
4 tablespoons milk
1 pound apples, peeled, cored and quartered
2 TBSP apricot jam
1 tsp sifted powdered sugar
1 tsp water

Instructions:

Preheat oven to 375° F / 195° C.
Grease and flour a 9 inch round spring form tin with a removable base.
Cream butter and sugar together until pale and fluffy.
Add eggs one at a time, beating well after each addition.
Stir in vanilla and grated lemon rind.
Sift together twice, both flours and baking powder.
Gradually fold into butter/egg mixture, then stir in the milk, one tablespoon at a time.
Spoon mixture into prepared spring form pan.
Arrange apple quarters rounded side up, on top.
Bake cake on the middle shelf of preheated oven for one hour.
Use long wood skewer to see if it's done. It should pull out with no wet batter stuck to it.
Place tin onto cake rack and cool for ten minutes, then remove ring.
Heat apricot jam with the water.
Whisk by hand until smooth.
Brush top of cake with hot apricot glaze.
Serve with custard or cream.

******************************************

Recipe #2

Irish Apple Cake with Hazelnuts and Raisins:

1 lb cooking apples
1 lemon
6 oz Irish butter
6 oz caster sugar
3 large eggs
8 oz white self-raising flour
½ tsp baking powder
½ tsp ground cinnamon
2 oz raisins (a few more if you love raisins)
2 tbsp chopped hazelnuts

Instructions:

Preheat oven to 355 F /180 C
Grate the rind of the lemon and set this zest to one side. Squeeze and save the lemon juice.
Peel, core and thinly slice the cooking apples. Sprinkle them with lemon juice and set aside.
In a bowl, mix the butter, lemon zest and the caster sugar until light and creamy.
Beat the eggs and then add to the first bowl gradually.
Sift the white self raising flour and baking powder together into a bowl.
Fold into the creamed mixture.
Grease a 9-inch round cake tin.
Spoon half of the mixture into the cake pan.

Mix the cinnamon into the apples and lemon juice.
Arrange the apples slices on top of the cake batter.
Sprinkle the raisins and chopped hazelnuts on top of the apples.
Gently pour the remaining cake mixture on top.
Bake in the oven for 1 hour until golden brown on the top.
Remove from oven and cool in the tin for 15 minutes.

Remove from pan and serve warm.

***************************************

Recipe #3

Irish Apple Cake with Caramel and Whiskey:

1 package apple cinnamon quick bread mix
1 large apple, peeled and chopped
3/4 cup water
5 TBSP Irish whiskey
1/4 chunky applesauce
1 egg
1/2 cup brown sugar, firmly packed
1/4 cup butter
1 8-oz. carton heavy whipping cream
1/3 cup chopped pecans
2 tablespoons powdered sugar
cinnamon

Instructions:

Preheat the oven to 350 F.

In a small saucepan over low heat, combine the brown sugar, butter and 2 tablespoons of the whipping cream, stirring and cooking until the butter is just melted. This is your caramel mixture.

Remove from heat, stir in pecans and pour the mixture into the bottom of an ungreased 9-inch round or square cake pan. Set aside.

In a large bowl, combine quick bread mix, apple, water, 3 tablespoons Irish whiskey, 1/4 apple sauce and one egg. Stir 75 strokes by hand until the mix is completely moistened.

Spoon this batter over the caramel mixture in the cake pan. Make certain the caramel mixture is completely covered.

Bake at 350 degrees for 40-50 minutes, or until a toothpick inserted in the center comes out clean.

Remove from oven and cool for 5 mintues in the cake pan, then invert the cake onto the serving platter so that the caramel mixture is on top.

In a small bowl, beat the remaining whipped cream until soft peaks form, then add powdered sugar and 2 tablespoons Irish whiskey and continue beating until stiff peaks form. Spread this whipped cream mixture on top of the cake, sprinkle lightly with cinnamon and serve warm.

Ingredient Substitutions Chart

2009-02-28T07:36:00.000-08:00

Allspice: 1 teaspoon = 1/2 tsp cinnamon and 1/2 tsp ground cloves

Apple Pie Spice: 1 tsp = 1/2 tsp cinnamon, 1/4 tsp nutmeg and 1/4 cloves

Arrowroot Starch: 1 tsp = 1 TBSP flour and 1 1/2 teaspoon cornstarch

Baking powder: 1 tsp =

1/4 tsp baking soda plus 5/8 tsp cream of tartar or...
1/4 tsp baking soda plus 1/2 cup sour milk or buttermilk or yogurt (decrease liquid called for in recipe by 1/2 cup) or...
1/4 tsp baking soda plus 1/2 TBSP vinegar or lemon juice used with sweet milk to make 1/2 cup (decrease liquid called for in recipe by 1/2 cup) or...
1/4 tsp baking soda plus 1/4 to 1/2 cup molasses (decrease liquid in recipe by 1 to 2 tablespoons) or...
1/3 tsp baking soda plus 1/2 tsp cream of tartar

Bay leaf: 1 whole = 1/4 tsp dried bay leaves

Beau monde: 1 tsp =

1 tsp seasoning salt or
1/2 teaspoon table salt plus dash of garlic, onion and celery salts or powders

Beef stock base: 2 teaspoons = 1 instant beef bouillon cube

Bread crumbs: 1/3 cup = 1 slice of bread dry

Butter: 1 cup =

7/8 to 1 cup Crisco plus 1/2 teaspoon salt or
7/8 cup oil plus 1/2 teaspoon salt or
7/8 cup lard plus 1/2 teaspoon salt or
1 cup margarine or
7/8 cup oil

Carob powder: 3 TBSP + 2 oz water = 1 oz unsweetened chocolate

Catsup: 1 cup = 1 cup tomato sauce, 1/2 cup sugar + 2 TBSP cooking vinegar

Chicken stock (instant): 1 1/2 tsp = 1 chicken bouillon cube base

Chili sauce: 1 cup = 1 cup tomato sauce, 1/4 cup brown sugar, 2 TBSP vinegar, 1/4 tsp cinnamon, dash of ground cloves and dash of allspice

Chives: 2 tsp chopped = 2 tsp finely chopped green onion tops

Chocolate chips (semisweet): 1 oz = 1 oz sweet cooking chocolate

Chocolate (semisweet): 1-2/3 ounces = 1 oz unsweetened chocolate + 4 tsp sugar

Chocolate (unsweetened):

1 ounce = 3 TBSP cocoa plus 1 TBSP unsweetened butter or
3 TBSP carob powder +2 TBSP water

Cocoa: 1/4 cup or 4 TBSP = 1 oz chocolate and decrease fat in recipe by 1/2 TBSP

Coconut: 1 TBSP dry = 1 1/2 tsp fresh

Coconut Cream: 1 cup = 1 cup milk cream

Coconut Milk: 1 cup = 1 cup milk

Corn Syrup: 1 cup =

1 cup sugar + 1/4 cup liquid (use whatever liquid is called for in the recipe) or
1 cup honey

Cornstarch: 1 tablespoon =

2 tablespoons all-purpose flour (for thickening) or
4 to 6 teaspoons quick-cooking tapioca

Cracker crumbs: 3/4 cup = 1 cup bread crumbs

Cream cheese: Use part skim milk ricotta cheese or lowfat cottage cheese beaten until smooth

Cream (half and half): 1 cup =

7/8 cup whole milk plus 1/2 TBSP butter or margarine or
3 TBSP oil plus milk to equal 1 cup or
1 cup evaporated milk

Cream (heavy): 1 cup =

3/4 cup milk plus 1/3 cup butter/margarine or
2/3 cup buttermilk plus 1/3 cup oil or
Evaporated skim milk or
equal parts of part-skim milk ricotta cheese and nonfat yogurt beaten until smooth (this mixture cannot be heated because of separation)

Cream (light): 1 cup =

1 cup undiluted evaporated milk or
14 tablespoons milk plus 3 tablespoons butter or margarine

Sour Cream: 1 cup =

3 TBSP butter plus 7/8 cup sour milk or
7/8 cup buttermilk plus 3 TBSP butter

Whipped Cream:

Chill a 13 oz. can of evaporated milk for 12 hours. Add 1 tsp lemon juice. Whip until stiff or
Beat until stiff: 1/2 cup ice-cold water and 1/2 cup nonfat dry milk. Add 1/2 cup sugar, slowly, while beating. Then add 2 TBSP lemon juice and beat until mixed well.

Whipping cream: 1 cup =

2 TBSP lemon juice, 2 TBSP sugar, 1 cup evaporated milk or
3/4 cup milk plus 1/3 cup butter (for cooking only)

Cream of tartar: 1/2 teaspoon = 1 1/2 teaspoon lemon juice or vinegar

Egg white: 1 egg white =

2 1/4 tsp nonfat dry milk powder + 2 tsp vegetable oil or
In cookies and cakes only -- 1 egg white = use 2 TBSP water + 1/2 tsp baking powder
In cookie and cake recipes that call for 2 or 3 eggs, each egg white = 2 TBSP flour, 1/2 TBSP shortening, 1/2 tsp baking powder, 2 TBSP liquid (use liquid called for in recipe)

Extracts: 1 tsp = 1/4 tsp oil of similar flavor

Flour: 1 TBSP =

1/2 TBSP cornstarch, potato all-purpose starch, rice starch or arrowroot (for thickening) starch or
1 TBSP granular tapioca or
2 to 3 teaspoons quick-cooking tapioca or
1 TBSP waxy rice flour or
1 TBSP waxy corn flour

Cake Flour: 1 cup sifted = 1 cup minus 2 TBSP sifted all-purpose flour

Pastry Flour: 1 cup = 7/8 cup all-purpose flour

Dried Herbs: 1 tsp = 1 TBSP fresh, finely cut

Honey: 1 cup = 1 1/4 cups sugar + 1/4 cup liquid (use liquid called for in recipe)

Maple sugar: 1/2 cup = 1 cup maple syrup

Maple sugar: 1 TBSP = 1 TBSP white granulated sugar (grated and packed)

Mayonnaise: use 1 cup sour cream, 1 cup yogurt, or 1 cup cottage cheese (pureed in a blender)

Butter Milk: 1 cup =

1 cup plain yogurt or
1 cup minus 1 TBSP milk + 1 TBSP lemon juice/vinegar (let stand 5 to 10 minutes) or
1 cup milk + 1 3/4 tsp cream of tartar

Evaporated Milk: 1 can = 1 cup nonfat dry milk + 1 3/4 cups warm water

Sweetened Milk: 1 can = Add 1 cup plus 2 tablespoons dry milk powder to 1/2 cup warm water. Mix well. Add 3/4 cup sugar and stir until smooth.

Molasses: 1 cup =

3/4 cup sugar plus 2 tsp baking powder (increase liquid called for in recipe by 5 tablespoons and decrease baking soda by 1/2 teaspoon) or
3/4 cup sugar plus 1 1/4 tsp cream of tartar (increase liquid called for in recipe by 5 tablespoons)

Pumpkin pie spice: 1 teaspoon = 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp allspice + 1/8 tsp nutmeg

Rice: 1 cup regular =

1 cup cooked bulgur wheat or
1 cup cooked pearl barley

Melted Shortening: 1 cup =1 cup cooking oil

Shortening: 1 cup =

1 cup minus 2 tablespoons lard (used in baking) or
1-1/8 cups butter or margarine (decrease salt called for in recipe by 1/2 tsp)

Sour cream: 1 cup =

7/8 cup sour milk/buttermilk + cultured 1/3 cup butter/margarine or
Blend until smooth: 1/3 cup buttermilk, 1 TBSP lemon juice + 1 cup cottage cheese or
1-1/8 cups non-fat dry milk powder, 1/2 cup warm water, and 1 TBSP vinegar (mixture will thicken in refrigerator in a few hours) or
1 cup evaporated milk (room temp) plus 1 TBSP vinegar (allow to sit until it clabbers) or
1 cup plain yogurt (if cooking add 1 TBSP cornstarch to each cup to prevent separating) or
3/4 cup milk, 3/4 teaspoon lemon juice + 1/3 cup butter/margarine or
1 cup cottage cheese and 2 or 3 tsp of lemon juice, pureed in blender

Brown Sugar: 1 cup (firmly packed) =

1 cup granular sugar packed or
1 cup granulated sugar plus 1/4 cup molasses

Sugar: 1 cup =

3/4 cup powdered sugar or
3/4 cup maple syrup (Reduce liquid called for in recipe by 3 tablespoons) or
1 cup honey (decrease liquid called for in recipe by 1/4 cup). In baked goods, add 1/2 tsp of baking soda for each cup of honey substituted and lower baking temperature 25 degrees. In cookie recipes using eggs and no additional liquid, increase the flour by about 2 tablespoons per cup of honey. Chill before shaping and baking. Half of the sugar in cakes can be replaced with honey. Two-thirds of the sugar can be replaced in fruit bars, but replace no more than a third of the sugar in ginger snaps with honey. When making cakes or cookies, first mix honey with the fat or the liquid, then mix with other ingredients. If this is not done, a soggy layer may form on top of the baked product

Tomato juice: 1 cup = 1/2 cup tomato sauce plus 1/2 cup water

Tomato sauce: 15 oz can = 6 oz can tomato paste + 1 cup water

Wine: 1 cup = 13 TBSP water, 3 TBSP lemon juice + 1 TBSP sugar

Worcestershire: 1 tsp = 1 tsp bottled steak sauce sauce

Plain Yogurt: 1 cup =

1/2 cup buttermilk or
1 cup cottage cheese blended until smooth or
1 cup sour cream

Emerald Forest - Candies & Artificial Sweetener

2009-02-27T16:39:00.000-08:00

Emerald Forest makes goodies for your sweet tooth - gum, mints, sour candies as well as an artificial sweetener. They also offer various flavors of coffee shots. Their low carb products are sweetened by Xylitol.

Xylitol is a sweet derivative from non-genetically modified, pesticide-free corn. It has no toxicity, is not linked to any diseases and, in fact, is actually great for dental health because it creates an alkaline pH in the mouth which fights off bacteria and plaque. Don't eat too much, though, because it has a mild laxative effect.

Emerald Forest products are safe for diabetics because Xylitol has fewer than 3 calories per gram. There is no glucose spike in the blood because it's glycemic index is only seven.

If you love to bake, click HERE for some delicious recipes from Emerald Forest. Check out their recipe contest, too!

Best Brownies-

Ingredients:

½ Cup melted butter or vegetable oil

¾ Cup xylitol or more to taste

1 Tsp vanilla

2 eggs

½ Cup whole wheat pastry flour

1/3 Cup cocoa

¼ Tsp baking powder

¼ Tsp salt

½ Cup chopped walnuts

Directions:

Pre-heat oven to 350 degrees. Stir oil or melted butter, xylitol and vanilla together in a large bowl. Add eggs, beat until well blended using a spoon. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture. Add nuts if desired. Spread into a greased 9 inch square pan. Bake at 350 degrees for 20-25 minutes or until brownie pulls away from the edge of the pan. Cool in pan and frost with chocolate cream cheese frosting. Makes 16 brownies.

Creamcheese Frosting-

Ingredients:

3 Tbsp butter

3 Tbsp cocoa powder

½ Cup xylitol

6 Tbsp light cream or canned milk

4 Oz light cream cheese

1 Tsp vanilla

Directions:

Place butter, cocoa, and xylitol in a double boiler over bowling water. Heat until xylitol is dissolved. Pour into blender and add cream cheese, cream, and vanilla. Blend until smooth. Let stand or cool until spreadable.

Chocolate-Orange-Guiness Cake

2009-02-19T17:09:00.000-08:00

Cake Ingredients:

8 ounces butter, room temperature
8 ounces dark brown sugar
10 ounces self-raising flour
1 teaspoon baking powder
1 pinch salt
2 rounded Tablespoons Cocoa
Grated rind of 1 orange
4 Eggs
1/2 cup Guinness

Icing Ingredients:

4 ounces butter
8 ounces powdered sugar
Orange juice

Instructions:

Preheat oven to 375F.
Grease two 8 or 9-inch cake pans.
Cream the butter and sugar until light and fluffy.
Sift the flour, baking powder, salt and cocoa into a bowl.
Add the orange rind to the creamed butter and beat in the eggs, one at a time, including a spoonful of the measured flour mixture with each one, and beating well between additions. Gently mix in the Guinness, a tablespoonful at a time, including another spoonful of flour with each addition.
If there's any flour left over, fold it in gently to mix;
Blend thoroughly without over-beating.
Divide the mixture between the tins, smooth down, and put the cakes into the center of the pre-heated oven.
Reduce the heat to moderate (350F) and bake for 35-40 minutes, or until the cakes are springy to the touch and pulling slightly away from the sides of the pans.
Remove and cool on a wire rack.

Meanwhile, make the icing:
Cream the softened butter and powdered sugar together
Blend in enough orange juice to make an icing that is soft enough to spread.
Frost between layers and on top of the cakes once cooled.

Option - drizzle some Guiness on top of each cake layer, let it soak in a little bit, and then apply the frosting.

.

Pistachio-Lime Shamrock Cookies, Nice and Green for St. Patrick's Day

2009-02-19T08:37:00.000-08:00

.

Ingredients:

Cookie Dough:
1 cup butter or margarine
1 cup sugar
1 egg
2 cups flour
1 teaspoon grated lime peel or half tsp lemon juice
1 cup finely chopped pistachios

Lime Frosting:
2 tablespoons butter or margarine, melted
1 cup powdered sugar
1 tablespoon milk
1/4 teaspoon grated lime peel or juice

Directions:

Cookies:
Cream butter and sugar;
Beat in egg.
Stir in flour and lime.
Mix in pistachios.
Refrigerate dough at least 1 hour.
Preheat oven to 375F.
Roll out dough 1/4-inch thick;
Cut shapes with shamrock-shaped cookie cutter but circles are just fine.
Place cookies on ungreased baking sheet.
Bake for 8 to 10 minutes or until lightly browned. Less for soft cookies, longer for harder cookies.
Cool completely before putting on the frosting - do outlines or cover entire top.
Option - sprinkle a little Jello powder on tops just before serving for an extra kick of citrus.

Lime Frosting:
Combine butter, powdered sugar, milk and lime in a medium bowl.
Mix until smooth.
Makes about 1/2 cup.
Option - Use green food coloring if you would like the icing to be deeper green.
.

Delicious Brownies with Irish Creme Frosting

2009-02-17T07:11:00.000-08:00

Ingredients:

Brownies:
4 oz. bittersweet chocolate
1 oz. unsweetened chocolate
1/2 cup butter
3/4 cup sugar
2 tsp. vanilla extract
1/4 tsp. salt
3 large eggs
1 cup flour

Frosting:
1/3 cup Irish Cream liqueur (such as Bailey's)
8 oz. white chocolate, chopped

Instructions:

Brownies-

Pre-heat oven to 325 F.
Line a 8" x 8" baking pan with aluminum foil , leaving at least 2 inches of foil overhanging on all sides (this will help you lift the finished brownies out of the pan).
Set aside.
Melt chocolate and butter together in a saucepan over low/medium heat, stirring constantly.
Remove from heat and cool slightly.
Whisk sugar, vanilla and salt into chocolate mixture.
Whisk in the eggs, one at a time.
Continue whisking mixture until it is shiny and smooth.
Add flour and whisk just until blended.
Pour batter into pan and level top with a spatula.
Bake for about 35 minutes, or until cake tester comes out with a few moist crumbs clinging to it. Cool completely in pan.

Option - buy a box of brownie mix!

Topping-

Gently heat liqueur to a boil, remove from heat.
Whisk in white chocolate until it is completely melted and mixture is smooth.
Refrigerate until mixture becomes thick enough to spread, stirring occasionally, about 30 minutes.
Spread topping over brownies and refrigerate until cold.
Let stand at room temperature for 30 minutes before serving.
Lift foil to remove it and brownies out of pan,
.

Irish Potatos - A Sweet, Delicious Confection for St. Patrick's Day

2009-02-16T13:15:00.001-08:00

INGREDIENTS-
1/4 cup butter, softened
1/2 (8 ounce) package cream cheese
1 teaspoon vanilla extract
4 cups powdered sugar
2 1/2 cups flaked coconut
1 TBSP ground cinnamon

DIRECTIONS-
In a medium bowl, beat the butter and cream cheese together until smooth.
Add the vanilla and powdered sugar; beat until smooth.
Using your hands if necessary, mix in the coconut.
Roll into 3 inch long potato shapes, and then roll in the cinnamon.
Place onto a cookie sheet and chill to set.
If desired, roll potatoes in cinnamon again for darker color
.

Green Cupcakes / Cake for St. Patrick's Day

2009-02-15T14:41:00.000-08:00

This recipe adds a touch of flavor, extra moisture and a pastel green color. Of course, you can use any color of Jello you want to match your occasion. For my daughter's birthday cake, I swirled two different colors of jello just before pouring into the pans to make a very brightly marbled cake. This recipe makes 25 to 30 cupcakes, depending upon how much you fill each cup.

Ingredients for cake
1 (18 ounce) white cake mix
Any other ingredients required on the box's instructions
1 large box lime or other green Jello

Ingredients for frosting
1/4 cup boiling water
6 tablespoons butter
3 cups powdered sugar

Directions for baking cupcakes / cake
Preheat oven per box instructions
Prepare cake mix per the box recipe and instructions adding 3/4ths of the jello powder to the dry ingredients. Mix jello powder in well before adding wet ingredients for an even color.
Pour into 2 cake pans or cupcake liners
Bake as directed on box.
Cool in pans
Remove from pans once pans are only slightly warm
Finish cooling on racks and then put into refridgerator.
Option - use 2 or more colors of Jello powder (keep total used at 4 TBSP) and do not mix entirely. You'll have a pretty swirl effect of differing colors.

Directions for making buttercreme frosting
Cream butter and water
Add sugar gradually, scraping the bowl after each addition.
Add the remaining jello powder and mix color in well
Beat until smooth.
Frost cake or cupcakes
Option - sprinkle some green Jello powder on top just before serving. Use just a little bit.

.

Chocolate Irish Creme Cheesecake

2009-02-15T14:37:00.001-08:00

INGREDIENTS
1 1/2 cups chocolate cookie crumbs
1/3 cup powdered sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter
3 (8 ounce) packages cream cheese, softened
1 1/4 cups sugar
1/4 cup unsweetened cocoa powder
3 tablespoons flour
3 eggs
1/2 cup sour cream
1/4 cup Irish cream liqueur

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa.
Add melted butter and stir until well mixed.
Pat into the bottom of a 9 inch springform pan.
Bake in preheated oven for 10 minutes; set aside.

Increase oven temperature to 450 degrees F (230 degrees C).
In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour.
Beat at medium speed until well blended and smooth.
Add eggs one at a time, mixing well after each addition.
Blend in the sour cream and Irish cream liqueur; mixing on low speed.
Pour filling over baked crust.

Bake at 450 degrees F (230 degrees C) for 10 minutes.
Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
With a knife, loosen cake from rim of pan.
Let cool, then remove the rim of pan.
Chill before serving.
If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs

Irish Coffee Cheesecake Recipe for St. Patrick's Day

2009-02-15T14:10:00.000-08:00

Ingredients

For the Crust:
16 tablespoon cold unsalted butter, cut into small pieces
½ cup of granulated sugar
1 ¼ cup of all-purpose flour.
¼ cup of rice flour.
½ cup of cocoa powder.
pinch of salt.

For the Cheesecake Filling:
1 ½ lb (three 8oz. packages) cream cheese, at room temperature.
1 cup of granulated sugar.
4 eggs.
1 lb sour cream.
1/3 cup of Baileys Irish Cream.
2 tablespoons of instant espresso powder.

Instructions to make the crust:
With an electric mixer, combine the butter, flour, sugar, rice flour, cocoa powder and salt.
Mix on low until the dough comes together.
Roll the dough into a 9-inch round.
Pat into the bottom of a 9-inch springform tin.
Refrigerate at least 2 hours, overnight is better. Dough needs to be nice and cold.
Once the dough is cold, preheat oven to 300 F
Bake the crust for 30 minutes.
Remove from oven and cool completely.

Instructions to make the cheesecake filling:
Do this while the oven is preheating-
Beat the cream cheese with a mixer on medium until smooth.
Slowly add the sugar, beat until smooth.
Add 1 egg at a time, beating well after each addition.
Stir in the sour cream, the Bailey's Irish Cream, the espresso powder, and mix until smooth.

To make the final cheesecake:
Spread the topping evenly over the crust.
Place the springform tin inside a larger baking pan, then place into oven.
Carefully fill the larger pan halfway with hot water.
Bake for 1 hour 15 mins.
Test if is cooked by gently shaking the pan. The cheesecake should be set but not dry.
Transfer the tin to a wire rack and cool for 30 minutes.
Refrigerate until chilled throughout.
.

Worst Restaurant Foods

2009-02-06T07:34:00.000-08:00

Let's start by saying women should eat about 1200 to 2000 calories per day and men should eat 1500 to 2500 per day. Active, growing people need more. Inactive and over 30 people need less. You sodium intake really should stay under 2000 mg per day, less if you have high blood pressure issues. With this information in mind, lets go throught the list...

Worst Fried Chicken (tie)
McDonald's Premium Breast Strips - 830 calories in just one meal (not counting your drink and any sides)

Chili's Honey Chipotle Crisps - 2040 calories. Well, that's a day's worth. Can't eat anything else for 24 hours!

Worst Drink
Jamba Juice's Chocolate Moo'd Power Smoothie - 900 calories in one drink. That's over half a day's calories for women!

Worst Burger That We Assume is Healthy
Ruby Tuesday's Bella Turkey Burger - 1145 calories. That would use up my whole day's allotment!

Worst Mexican Meal
Chipotle's Grilled Chicken Burrito - 1179 calories and 2656 mg of sodium. That's enough calories for a whole day and enough salt for a day and a half!

Worst Sandwich
Quizno's Classic Italian - 1370 calories and 4490 mg of sodium. Holy Salt Lick, Batman!

Worst Salad
On The Border's Grande Taco Salad with Beef - 1450 calories and 2410 mg of sodium. Well, that's a whole day used up in one meal. Munch on lettuce leaves and diet soda for the rest of the day! By the way, salads are supposed to be made from fresh veggies!

Worst Burger
Carl's Jr's Double Six Dollar Burger - 1520 calories. No more food for the rest of the day for me!

Worst Pasta
Macaroni Grill's Spaghetti and Meatballs with Meatsauce - 2430 calories and, oh my God, 5290 grams of sodium. I'll bet this saltiness makes you buy more drinks! They'd better be diet ones (and free)!

Worst Nachos
On The Border's Stacked Border Nachos - 2740 calories and, another OMG, 5280 mg of sodium. Best to split this between 3 friends or throw two-thirds of it out.

Worst Appetizer / Starter (tie)
Chili's Awesome Blossom - 2710 calories and 6360 mg of sodium. Share with 4 friends equally please.

Outback Steakhouse's Aussie Cheese Fries - 2900 calories. There's whole day's calories (or more) in one snack. Best to share with friends than down it all alone.

Worst Steak
Lonestar's 20oz T-Bone - 1540 calories. The 20 ounce size should be enough to say this is more than one person should eat. Your meat is supposed to be no larger than the palm of your hand.

Worst Breakfast
Bob Evans' Caramel Banana Pecan Cream Stuffed Pancakes - 1540 calories. As yummy and decadent as this sounds to me, it's a whole day's worth of calories and it's all carbs. I'm feeling a green now that I know what's in it.

Worst Dessert
Chili's Chocolate Chip Paradise Pie with Vanilla Ice Cream - 1600 calories. Even sharing this on a romantic date is too many calories!

Worst Chinese Food
P.F. Chang's Pork Lo Mein - 1820 calories. Too many. You really should have 400 to 600 calories per meal, assuming you eat three times a day and don't snack.

Worst Fish
On The Border's Dos XX Fish Tacos with Rice and Beans - 2100 calories and, yep another OMG, 4750 mg of sodium. Even if you only eat half of this, you still are at your limit for sodium!

Worst Pizza
Uno Chicago Grill's Personal Size Classic Pizza - 2310 calories and, a final OMG, 4470 mg of sodium. I recommend sharing this equally with 3 more friends and drinking diet soda or water.

********************************

For a listing of the worst / unhealthy foods you can buy at the grocery store, click HERE.

If you are interested in a book about the unhealthy secrets of restaurant food, click HERE.
.

Meringue Hearts Floating in Raspberry Sauce

2009-02-02T08:02:00.001-08:00

Ingredients for raspberry sauce:
1.5 pounds fresh raspberries or two 12-ounce bags frozen unsweetened raspberries, thawed
1/2 cup sugar

Ingredients for meringues:
8 room temperature egg whites
1 cup sugar
Garnish options - 1 pint fresh strawberries, washed, stemmed, and cut lengthwise into 1/4-inch-thick slices and some mint leaves, washed.

Preparation
1. Prepare raspberry sauce: Combine the raspberries and sugar in a blender and blend until smooth. Push the mixture through a fine-mesh strainer into a bowl. Refrigerate in an airtight container.
2. Whip the egg whites on high speed until white, fluffy, and just about to hold soft peaks. With mixer still on high, slowly pour in the sugar in a steady stream. Whip until the meringue holds stiff peaks.
3. Cut out a round piece of parchment just a little bit smaller in diameter than the large, wide sauté pan that you will use to cook the meringues. Grease the parchment with vegetable shortening.
4. Pour 3" to 4" of water into the saute pan and bring it to barely a simmer.
5. Fit a pastry bag with a #8 or #9 plain tip, and fill the bag about halfway with the meringue.
6. Form hearts by piping two teardrops, each about 3" long, side by side on the greased parchment.
7. Carefully slide the parchment onto the surface of the simmering water, and pull it out from under the hearts. The hearts should just slide off as soon as the paper comes in contact with the hot water.
8. Simmer, covered for 45 seconds. Lift the hearts from the water with a slotted spoon, and drain them on paper towels. Repeat until you have 16 to 20 hearts. (Meringue hearts can be refrigerated uncovered for up to one day.)
9. To assemble the dessert: Pour the raspberry sauce onto a shallow platter that is large enough to hold all of the meringue hearts. Using a slotted spatula, carefully float the meringues on top of the sauce.
10. Arrange strawberry slices around the rim of the platter and decorate with the mint leaves. Serve immediately.

The Worst Foods You Can Buy at the Grocery Store

2009-01-30T09:24:00.000-08:00

I am not saying don't buy these foods but if you are supposed to be eating healthy, then here's some food for thought:

WORST CRUNCHY SNACK
Gardetto's Special Request Roasted Garlic Rye Chips (1/2 cup, 30 g)
160 calories, 10 g fat (2 g saturated, 2.5 g trans), 40 mg sodium
Each single serving exceeds the amount of trans fat deemed safe to consume daily by the American Heart Association. Fat equivalent: 3 strips of bacon

WORST COOKIE
Pillsbury Big Deluxe Classics White Chunk Macadamia Nut (dough; 1 cookie, 38 g)
180 calories, 10 g fat (3 g saturated, 2 g trans), 13 g sugars
This cookie has one load of dangerous oils mixed into the flour and another blended with sugar and interspersed throughout the dough as "white confectionery chunks."
Fat equivalent: 5 "fun" size 3 Musketeers bars

WORST YOGURT
Stonyfield Farm Whole Milk Chocolate Underground (6 oz.)
220 calories, 5 g fat (3 g saturated), 36 g sugars
Stonyfield is notorious for being a little too generous with the sugar, but the nearly 3 tablespoons in their Chocolate Underground is bad even by their supersweet standards. Not even Ben & Jerry's makes a flavor of ice cream with this much sugar. Sugar equivalent: 4 Cherry Popsicles

WORST CANDY
Twix (1 package, 2 oz.)
280 calories, 27 g sugars, 14 g fat (11 g saturated)
With more than half the USDA's daily consumption recommendation for these dangerous fats in each package, this is one hazardous after-lunch snack.
Saturated fat equivalent: 11 strips of bacon

WORST CONDIMENT
Eggo Original Syrup (1/4 c)
240 calories, 40 g sugars
Excluding water, the first three ingredients are all different forms of sugar. If you want real syrup, make sure it's 100 percent maple.
Sugar equivalent: Two Häagen-Dazs Vanilla & Almond ice cream bars

WORST ICE CREAM
Häagen-Dazs Chocolate Peanut Butter (1/2 c)
360 calories, 24 g sugars, 24 g fat (11 g saturated)
Fat equivalent: 1 McDonald's Double Cheeseburger

WORST DRINK
AriZona Kiwi Strawberry (23.5 oz. can)
353 calories, 0 g fat, 82 g sugars
Only 5 percent of this can is any sort of real-fruit derivative. The remaining 95 percent is a blend of water and high-fructose corn syrup.
Sugar equivalent: 4 Original Fudgsicle Bars

WORST "HEALTHY" PANTRY ITEM
Pop-Tarts Whole Grain Brown Sugar Cinnamon (2 pastries)
400 caloriesm 14 g fat (4 g saturated)m 5 g fiber, 28 g sugars
There's also a lot of vegetable oil and seven types of sugar stuffed inside.
Sugar equivalent: 1 Snickers bar

WORST FROZEN "HEALTHY" ENTRÉE
Healthy Choice Complete Selections Sweet & Sour Chicken (340 g)
430 calories, 9 g fat (1 g saturated), 600 mg sodium, 29 g sugars
Sugar equivalent: 2 scoops Breyers Reese's Peanut Butter Cup ice cream

WORST CEREAL
Quaker 100% Natural Granola, Oats, Honey & Raisins (1 c)
420 calories, 12 g fat (7 g saturated), 6 g fiber, 30 g sugars
Granola, for all its good reputation, is usually weighed down by a deluge of added sugars. In fact, for the same amount of sugar, you could have a bowl of Cocoa Pebbles more than twice the size—and you'd get more fiber and save about 60 calories in fat.
Calorie equivalent: 8 chicken wings

WORST PACKAGED PASTA
Pasta Roni Fettuccine Alfredo (1 c prepared with 2 percent milk and margarine)
450 calories, 25 g fat (7 g saturated, 3.5 g trans), 1,140 mg sodium
This side has a meal's worth of calories, and if you try to turn it into a meal in itself, expect to top 1,000 calories.
Sodium equivalent: 4 medium orders of McDonald's French fries

WORST BAKED GOOD
Otis Spunkmeyer Banana Nut Muffins (1 muffin, 114 g)
460 calories, 22 g fat (3 g saturated), 2 g fiber, 32 g sugars
Muffins are very rarely healthy. Case in point: The first ingredient in this muffin is sugar. The result is metabolic mayhem: Blood sugar climbs, pancreas goes into overdrive, and the body begins storing sugar as fat. Shortly after, you'll feel sluggish and crave more sugar.
Sugar equivalent: 3 1/2 Rice Krispies Treats

WORST FROZEN TREAT
Toll House Ice Cream Chocolate Chip Cookie Sandwich (1 sandwich)
520 calories, 23 g fat (9 g saturated), 44 g sugars
Half a day's calories in one snack.
Calorie equivalent: Two slices of hand-tossed pepperoni pizza from Pizza Hut

WORST INDIVIDUAL SNACK
Hostess Chocolate Pudding Pie (1 pie)
520 calories, 45 g sugars, 24 g fat (14 g saturated, 1.5 g trans)
Saturated fat equivalent: 2 McDonald's Quarter Pounders

WORST PACKAGED LUNCH
Oscar Mayer Maxed Out Turkey & Cheddar Cracker Combo Lunchables (1 package)
680 calories, 61 g sugars, 22 g fat (9 g saturated, 1 g trans), 1,440 mg sodium
Super high sodium.
Calorie equivalent: 15 Chicken McNuggets

WORST STIR-FRY
Bertolli Grilled Chicken Alfredo & Fettuccine Complete Skillet Meal for Two (1/2 package, 340 g) 710 calories, 1,370 mg sodium, 42 g fat (22 g saturated)
More than the entire day's maximum of saturated fat in one meal.
Saturated fat equivalent: 22 strips of bacon

WORST FROZEN BREAKFAST
Jimmy Dean Pancake and Sausage Links Breakfast Bowls
710 calories, 890 mg sodium, 31 g fat (11 g saturated)
As if the calories, fat, and refined carbohydrates weren't bad enough, Jimmy D tops the whole thing with two Hershey's bars' worth of sugar.
Calorie equivalent: 6 bowls of Froot Loops

WORST FROZEN PIZZA
DiGiorno for One Garlic Bread Crust Supreme Pizza
850 calories, 1,450 mg sodium, 44 g fat (15 g saturated, 3.5 g trans)
60 percent of your day's sodium, 75 percent of your day's saturated fat, and nearly twice the amount of trans fats you should take in daily.
Calorie equivalent: 6 slices Domino's Thin'N Crispy Cheese Pizza

WORST FROZEN ENTRÉE
Hungry-Man Classic Fried Chicken
1,020 calories, 1,570 mg sodium, 57 g fat (12 g saturated)
A day's worth of sodium in one meal.
Calorie equivalent: 5 Krispy Kreme Original Glazed Doughnuts

WORST PACKAGED FOOD IN AMERICA
Marie Callender's Creamy Parmesan Chicken Pot Pie
1,060 calories, 1,440 mg sodium, 64 g fat (24 g saturated)
Honestly, when have you ever split a potpie?
Sodium equivalent: 8 small bags of potato chips, Fat equivalent: 23 strips of bacon, Calorie equivalent: 7 Taco Bell Fresco Beef Tacos

*************************************

For a listing of the worst foods you can eat at restaurants, click HERE.

No Bake Chocolate Cookies for Your Superbowl Party

2009-01-30T06:22:00.000-08:00

Ingredients:
2 cups sugar
4 tsp cocoa
1/2 cup milk
1 stick butter
2 TBSP peanut butter
1 tsp vanilla
4 cups quick oatmeal

Preparation:
In a medium saucepan, combine sugar, milk, butter, and cocoa.
Bring to a boil, and cook for 1 1/2 minutes.
Remove from heat
Stir in peanut butter, oats and vanilla.
Drop by teaspoonfuls onto wax paper.
Let cool until hardened.

Fingerfood Apple Pie for the Superbowl

2009-01-30T06:05:00.000-08:00

Ingredients:
1 package refrigerator biscuit with 10 biscuits
1 Granny Smith apple, peeled and finely chopped
1/4 cup any small dried fruit (raisins, cranberries, cherries...)
2 TBSP sugar
1 tsp cinnamon
1/2 tsp nutmeg
2 1/2 TBSP butter

Preparation:
Preheat oven to 375°
Spray muffin cups with cooking spray.
Using a rolling pin, flatten each biscuit into a 3-4 inch circle.
Combine apples with dried fruit
Add sugar, cinnamon, and nutmeg.
Place 1 TBSP of mixture onto each biscuit.
Dot each with a small pat of butter.
Bring up the sides of the biscuit to enclose the filling. Pinch and twist the top to seal.
Place in greased muffin cups.
Bake for 11-15 minutes or until golden brown.

Own Your Own Virtual Cookie Store - It's a Fun Internet Game!

2009-01-29T07:51:00.000-08:00

If you are interested in having a little fun...how about operating a virtual cookie store? You have to buy supplies, come up with recipes, and sell your cookies . You'll be competing with other simiulated cookie stores. Click HERE to get started.

Hawaiian Pancakes

2009-01-25T12:52:00.000-08:00

Ingredients:
1 egg
1 cup sweet coconut milk
pinch of salt
1 1/2 cups flour
1 1/2 tsp. baking powder
1 cup crushed pineapple, well drained
1/2 cup finely chopped macadamia nuts

Directions:
Beat egg
Stir in coconut milk
Add other ingredients, mixing well. Do not over stir
Fry in pan or on griddle, as you would other pancakes.
Top with a dusting of confectioners' sugar.
Serves 4-6.

Apple Harvest Pancakes for Shrove Tuesday

2009-01-25T12:39:00.000-08:00

Ingredients:
1 egg
1 cup milk
pinch of salt
1.5 cup flour
1.5 tsp baking powder
1.5 cups chunky applesauce
half cup finely chopped walnuts
1 tsp cinnamon

Directions:
Beat the egg
add the milk
add flour and mix just until all is wet
Fold in other ingredients, one by one. Do not over mix
Fry in pan or on griddle, as you would other pancakes.
Serves 4-6.

Banana Macadamia Pancakes for Shrove Tuesday

2009-01-25T12:35:00.000-08:00

Ingredients
1 egg
1 cup milk
1/3 tsp salt
1 1/2 cup flour
1 tsp nutmeg
1/2 cup chopped macadamia nuts
1 1/2 tsp baking powder
2 very ripe bananas, mashed into a paste

Directions
Beat the egg
Add the milk and other ingredients in the order given, mixing well between each addition
Fry in pan or on griddle, as you would other pancakes.
Top with your favorite syrup
Serves 4-6.

Berry Pancakes

2009-01-25T07:34:00.001-08:00

Ingredients:
1 1/4 cup flour
3 tsp. baking powder
1 TBSP. sugar
1/2 tsp. salt
1 beaten egg
1 cup milk (more for moister pancakes)
3 TBSP applesauce
1 cup of your favorite berries, chopped or mashed (strawberries, blueberries, blackberries...)

Directions:
Mix together dry ingredients in large bowl.
Combine egg, milk, berries and apple sauce in a separate bowl
Add to dry ingredients, stirring just until moistened. Do not over mix.
Bake on hot griddle.
Makes about 8 4-inch pancakes

Warm Fruit Compote for Tu B'Shvat

2009-01-22T14:03:00.000-08:00

Ingredients:
2 cups pitted prunes or dates, sliced in half
2 cups dried pear or peach halves, sliced in half
2 cups figs, sliced in half with tips removed
1 cup golden raisins
5 - 6 cups white grape juice
2 sliced bananas
1.5 cups orange juice
3 tablespoons honey
1 tsp ground ginger or cinnamon

Proceedure:
Rinse all fruit and place into a very large glass bowl (except the banana)
Pour grape juice on top.
Sprinkle ginger or cinnamon
Place a heavy plate on top to keep fruit completely immersed under grape juice.
Cover with plastic wrap and let stand overnight in the refrigerator.
Preheat the oven to 350F.
Pour mixture into an oven-safe casserole
Arrange the sliced bananas on top.
Mix the orange juice and honey and pour over the top.
Cover and bake for one hour.
Serve warm
Option - serve with ice cream or pound cake

____________________________________

2009 Peanut Butter Food Recall List

2009-01-19T15:14:00.001-08:00

First the good news - Girl Scout cookies have not been recalled. Neither have any jars of peanut butter.

This list changes daily. Check it out before doing your food shopping every week. Here's a link to the master list of recalled items: http://www.accessdata.fda.gov/scripts/peanutbutterrecall/PeanutButterProducts2009.xls

If you think you or a member of your family has eaten something with tainted peanuts, find your receipts, keep the container and contact an attorney.

Jewish Apple Raisin Cake

2009-01-18T17:09:00.000-08:00

Ingredients:
3 cups flour
1 TBSP baking powder
1 tsp salt
2 cups + 3/4 cup sugar
1 cup apple sauce (chunky if you can get it)
4 eggs
2.5 tsp vanilla
1/4 cup orange juice
3 sliced apples
1 cup golden raisins (regular are okay, too)
1 tsp cinnamon
1/2 cup chopped walnuts

Preparation:

Mix flour, baking powder, 2 cups sugar and salt together in large bowl

Stir in apple sauce, eggs, vanilla and orange juice one-by-one, blending completely. Set aside.

In separate bowl, mix together apple slices, raisins, cinnamon, nuts and 3/4 cup sugar

Put half of apple mixture evenly in bottom of greased bundt pan

Pour half the batter into pan
Gently pour the other half of the apple mixture on top of the batter

Add the rest of the batter

Bake at 300F for 75-90 minutes. Do the toothpick test

Cool on wire rack. Remove from pan once cooled. Keep refrigerated.

Orange Pomegranate Pound Cake for Tu B'Shvat

2009-01-18T09:49:00.000-08:00

Ingredients:
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons grated orange zest
1/3 cup light olive oil
1 cup granulated sugar
2 large eggs
2 teaspoons orange liqueur, such as Grand Marnier
3/4 cups low-fat buttermilk
1/4 cup finely chopped almonds and/or walnuts

Option - powdered sugar sprinkled on top when done

Option - pomegranate sauce:

1 cup pure pomegranate juice
3/4 cup sugar
1/4 cup orange liqueur
2 teaspoons orange zest
1 cup pomegranate arils

Directions:

Preheat oven to 325°F.

1. Grease a 9" x 5" loaf pan and press nuts into the bottom and sides of the pan.

2. In a bowl, combine flour, baking powder, orange zest and salt

3. In a large mixing bowl, beat oil and sugar until well blended.

4. Add the eggs one at a time into oil/sugar mixture, beating well after each addition.

5. Add orange liqueur and mix well.

6. Add half of the flour mixture, and half of the buttermilk; stir to blend.

7. Stir in the remaining flour and buttermilk.

8. Spread batter into the prepared pan and bake for 50 to 55 minutes or until done.

9. Cool in the pan at least 15 minutes.

10. Invert, remove from pan and cool for another 5 minutes.

Optional - Sprinkle with powdered sugar and serve with a tablespoon of pomegranate sauce on each slice.

Pomegranate Sauce:

Score 1-2 fresh pomegranates and place in a bowl of water.

Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top.

Sieve and put the arils in a separate bowl.

Reserve 1 cup of the arils from fruit and set aside.

Mix together in a saucepan pomegranate juice, sugar and orange liqueur.

Cook until mixture is reduced and thick.

Stir in orange zest and pomegranate arils.

Pour over top of cake or individual slices.

Thank You POM for this wonderful recipe!

Fruit Cake Pareve for Tu B'Shvat

2009-01-18T09:28:00.000-08:00

INGREDIENTS-
2 cups packed brown sugar
3 cups flour
1 TBSP baking soda
4 eggs
2 TBSP lemon zest
2 TBSP vanilla extract
1/2 cup pomegranate juice
1 1/2 cups chopped almonds or walnuts
3 cups dried mixed fruit, chopped into small pieces (figs, dates, raisins, apples, pears, quince)
1 1/2 cups margarine, melted
Option - pomegranate wine

DIRECTIONS-
Preheat oven to 245 degrees F (110 degrees C).
Grease and flour a tube pan.
In a large bowl, combine sugar, flour, soda, eggs, lemon rind, vanilla, pomegranate juice, fruit, nuts, and melted butter. Mix thoroughly.
Pour into prepared pan.
Bake for 1 to 1.5 hours. Start doing a toothpick test at 1 hr and keep testing every 10 minutes.
Cool on a wire rack.
Wrap cooled cake in foil.
Option - Sprinkle 2 tablespoons pomegranate wine over the cake everyday for 2 weeks and wrap in new foil.

Queen of Hearts Jam Tarts

2009-01-13T08:14:00.000-08:00

This recipe is from guest chef, Jenn Thorson~

Supplies-

1 jar raspberry or strawberry jam
4-inch heart-shaped tart pans

Pastry ingredients-

Each batch makes two large tarts

1 1/2 cups all-purpose flour
1/4 cup packed brown sugar
2/3 cup margarine or butter, softened
1 egg

Instructions:

Heat oven to 400 degrees F.

Grease tart pans lightly with margarine.

Mix all ingredients for Cookie Tart Pastry until dough forms.

Press firmly, evenly and thickly against bottom and side of tart pan (If the dough is too thin, it will be hard to remove the baked item from the pan and it’ll, um, break your heart).

Poke with fork thoroughly to prevent dough from puffing.

Bake 15 to 20 minutes or until light brown;

Cool.

Remove from tart pan carefully.

Fill with raspberry jam and enjoy!

PS-- I got my tart pans at TJ Maxx and Marshalls, though many kitchen stores will have them. Happy Valentine’s Day, everybody!

About the owner of this recipe:

"A veteran thrifter, compulsive home decorator and fan of the funny and offbeat, I work as a marketing writer by day and a blogger by night... So, you know, sorta like Batgirl, but with less fighting evil and more carpal tunnel.Visit "Of Cabbages and Kings" for a warm appreciation of all the wit, whimsy and weirdness everyday life has to offer.Stop by "The Thrift Shop Romantic" to find the place where humor and some serious decorating, crafting, thrifting and gifting meet. "

Her Blogs are:
Of Cabbages and Kings http://cabbages-n-kings.blogspot.com/
Where tales of pollen cats, ski-ball athleticism, reverse salad bars, and evil clown dolls all come to spawn. Find the wit, whimsy and general weirdness with this hum…
The Thrift Shop Romantic http://thriftshopromantic.blogspot.com/
Blog and project site for fun, vintage-style home decorating ideas, crafting, gifting, thrifting and collecting on a budget.

Heart-Shaped Red Velvet Cake with Strawberry Filling

2009-01-12T05:28:00.000-08:00

Cake Ingredients:
1/2 cup butter
1.5 cups sugar
2 eggs
2 TBSP cocoa
1.5 oz red food coloring
1 tsp salt
2.5 cups flour
1 tsp vanilla
1 cup buttermilk
1 tsp soda
1 TBSP vinegar

Cake Preparation:
Cream butter and sugar together gradually.
Add eggs, one at a time; beat well after each addition.
Make paste of cocoa and food coloring, mix well; add to creamed mixture.
In separate bowl, add salt, flour and vanilla alternately with buttermilk, beating well after each addition.
Sprinkle baking soda over vinegar, then pour mixture over batter.
Stir until thoroughly mixed.
Bake in two 9-inch square greased & floured (or wax paper lined) pans for 30 minutes at 350°F.
Cool on wire rack completely.
Remove cakes from pans, wrap in plastic wrap and place in refrigerator for at least three hours(cold cakes will be easier to cut and ice).

Wilton's Strawberry Filling:
Filling Ingredients:
1 pkg (16 ounces) thawed frozen sliced strawberries (or frozen raspberries or crushed canned pineapple)
1/3 cup sugar
3 TBSP cornstarch
1 tsp lemon juice
Makes: 2 cups of filling.

Filling Instructions:
Drain strawberries; reserving liquid.
Add enough water to liquid to equal 1 1/4 cups.
In large saucepan, combine strawberry liquid, sugar, cornstarch and lemon juice; mix well.
Heat and stir until mixture boils and thickens. Turn heat off.
Cool completely.
Add in the strawberries to cooled liquid
Refrigerate until ready to use.

Assembly Instructions:
Take a piece of paper 9 inches square, fold down the middle on the diagonal. Sketch half a heart on the paper and then cut it out. Open it up and see if you like the proportions of your heart pattern. If not, try again with a new piece of paper.
Once cakes are cold, remove from refrigerator.
Using a long bladed, sharp knife slice off tops to make them flat
Next place the paper pattern on one cake, holding it in place with a few toothpicks, and slice the edges off your cake, following the edges of your pattern. Repeat with other cake.
Using a short and sharp knife and staying about inch away from the edges, hollow out a heart-shaped impression that goes only half an inch deep into each cake. This is where the filling will go.
Set one of the cakes on a platter and build up about half an inch of chocolate frosting along the edges.
Gently spread as much filling as you can into center.
Top with other cake, making sure its heart-shaped depression goes down facing the filling.
Frost outsides and top of cake with chocolate frosting.
Keep refrigerated at least over night before serving.

Martha Stewart's Strawberry Frosting

2009-01-12T05:27:00.001-08:00

Makes enough for 1 dozen cupcakes

Ingredients:

1/2 cup whole frozen strawberries, thawed
2 sticks unsalted butter, firm and slightly cold
Pinch of salt
3.5 cups sifted powdered sugar

1/2 tsp vanilla extract

Directions:
Puree strawberries in blender or food processor. Set aside

Mix together butter and salt on medium speed until light and fluffy.

Reduce mixer speed and slowly add powdered sugar until all is well combined

Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use);

Mix until just blended. Do not overmix.

Better Homes and Gardens Magazine's 2009 Recipe Contest

2009-01-11T18:10:00.000-08:00

Every month there are two new catagories. You may enter both catagories but only one submission in each.

The first place winner in each catagory wins $400. The second place winners receive $200. Each catagory will also have 5 third place prizes of $50 each.

Your recipe must be original and never before published. You must be at least 14 years old and a legal resident of the USA.

Click HERE to see all the details and get your recipe entered! Enter a recipe for every month's catagories. Good luck to you!

Ghirardelli Double Chocolate Chip Cookies

2009-01-11T17:46:00.000-08:00

Ingredients-

1 bag 11.5 oz Ghirardelli 60% cacao bittersweet chocolate chips
6 TBSP (3/4 stick) unsalted butter
3 eggs
1 cup sugar
1/3 cup flour
1/2 tsp baking powder
1 bag 12 oz semisweet chocolate chips
1 cup chopped walnuts or other nut

Procedure-

Using double boiler, melt bittersweet chocolate chips and butter, stirring gently

In large bowl and using a mixer, beat eggs and sugar until thick

Stir chocolate/butter mixture into the eggs/sugar mixture

In small bowl, stir flour and baking powder together, then add into chocolat mixture

Gently mix in the semisweet chocolate chips

Divide dough in half and form two logs, each about 2 inches in diameter and 8 inches long

Wrap logs tightly in plastic wrap to hold their shape and put into refrigerator at least one hour until firm

Preheat oven to 375F

Unwrap logs and cut into 3/4 inches slices

Place slices onto greased cookie sheet and bake about 12 minutes - shiny crust should form on top but centers should still be soft

Cool completely on baking sheet

Romantic Chocolate Triffle

2009-01-04T14:27:00.000-08:00

Ingredients:

3 cups cold milk
2 small packages chocolate instant pudding
1 tub of 8-oz COOL WHIP French Vanilla Whipped Topping (thawed)
1 already baked 9-inch square brownie layer, cooled and crumbled into 1-inch pieces
1 pt. (2 cups) raspberries

Proceedure:

Beat milk and dry pudding mixes in large bowl with wire whisk about 2 minutes until blended. Let set in refrigerator at least 3 hours.
Gently stir in 1 cup of the whipped topping.
Evenly lay out half of the brownies pieces in a 2-qt. glass serving bowl, punch bowl or triffle bowl Top with half of the pudding
Top with half of the whipped topping
Top with half of the berries
Top with the rest of the brownie pieces
Top with the rest of the pudding
Top with the rest of the whipped topping
Top with the rest of the berries
REFRIGERATE at least 1 hour. Store leftovers in refrigerator.

Thank you Kraft for this delicious recipe

Jello Jigglers for Valentine's Day

2009-01-04T14:10:00.000-08:00

Ingredients-
3 small boxes of any red JELL-O
4 envelopes KNOX Unflavored Gelatine
4 cups boiling water
Heart-shaped cookie cutters

Proceedure-
Completely mix jello and gelatine powders in a bowl
Add boiling water and keep stirring until completely dissolved.
Pour mixture into very-lightly greased 13x9 inch pan.
Refrigerate for at least 3 hours
Once jello is set, cut in shapes with cookie cutters

Warm up bottom of pan very slightly by dipping in warm water a few seconds
Remove the extra jello - let your kids eat it
Using a slightly greased spatula, remove hearts and place them on a serving plate
Keep refrigerated and covered

NPR's List of the 10 Best Cookbooks of 2008

2009-01-01T08:12:00.000-08:00

National Public Radio (NPR) has created a list of the 10 best cookbooks of 2008. Click here for the list. Bon apetit!

Chocolate Mousse

2008-12-28T20:31:00.000-08:00

Ingredients-
18 oz semisweet chocolate
2 cups very cold heavy cream
6 eggs
2 TBSP powdered sugar
2 TBSP Creme de Cacao
1 TBSP vanilla

Proceedure-

Melt the chocolate over hot water or very slowly under low heat, stirring constantly.

While the chocolate cools, whip the cream on high until it forms medium-stiff peaks. Do not overbeat.

Separate 4 of the eggs and set the whites aside.

In a bowl, mix those 4 yolks with the 2 remaining whole eggs. Beat until eggs are thick and bright yellow, about 5 minutes.

Put the 4 egg whites that you set aside in a bowl and whisk until the whites start to stiffen.

Sprinkle the powdered sugar into the egg whites and beat until you have firm peaks.

Working quickly, add the cooled melted chocolate and a scoop of the whipped cream to the egg yolks. Stir until smooth, then add the remaining cream.

When it is fully blended, add the liqueur and vanilla.

Then fold in the whites until just blended.

Pour mousse into small individual serving dishes.

Chill at least 4 hours or overnight

Optional - Top with sliced fresh strawberries or other berries and more whipped cream

RED VELVET CUPCAKES

2008-12-28T16:46:00.000-08:00

Cake Ingredients:
1.5 sugar
1 stick slightly softened butter

2 eggs, room temperature
2 1/3 cups flour
2 TBSP cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup buttermilk
1.5 TBSP red food coloring
1 tsp vanilla
1 tsp distilled white vinegar

Frosting Ingredients:
1 stick softened butter
8 oz softened cream cheese
2 to 3 cups powdered sugar (to your taste)
1 tsp vanilla

Instructions:
Preheat the oven to 350°F.

Mix butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
Add the eggs, one at a time until each is fully blended in. Set aside.

In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt and set aside.

In a third, bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
Now add a fourth of the dry ingredients into the buttermilk mixture

Next, add a third of the wet to the buttermilk mixture.

Slowly add some of the dry and then some of the wet ingredients into the buttermilk mixture, blending completely after each addition

Scoop into cupcake papers, about 1/2 to 3/4 of the way full.

Bake for 18-22 minutes or until a toothpick comes out clean.

Allow to cool for one minute in the pan then transfer to a wire rack to cool completely.

Now make the frosting-

Cream the butter and cream cheese together, about 3 minutes.

Add vanilla extract and mix.
Add powdered sugar gradually, continually tasting to get to desired sweetness.

Spread onto cooled cupcakes.

Cheery Cherry Valentine's Day Cookies

2008-12-28T09:47:00.000-08:00

Ingredients:
3/4 cup finely chopped dried cherries
2.5 cups flour
1/2 cup sugar
1 cup very cold butter
12 oz white baking/candy making chocolate, chopped
1/2 tsp vanilla
1-3 drops red food coloring
2 tsp shortening
Optional - red/pink sprinkles or red/pink sugar

Directions
Preheat oven to 325 F.
In a large bowl, combine flour and sugar.
Cut in the butter until mixture resembles fine crumbs.
Stir in chopped cherries and 2/3 cup of the chopped white chocolate.
Stir in vanilla and food coloring (you choose how pink or red).
Knead mixture until it forms a smooth ball.
Shape dough into 3/4-inch balls.
Place balls 2 inches apart on an ungreased cookie sheet
Flatten balls to 1.5 inches wide
Sprinkle tops with some regular sugar and gently press it into the dough
Bake in preheated oven for 10 minutes
Once done, cool for a few minutes then transfer to waxed paper.
In a small saucepan, combine remaining white chocolate and shortening.
While constantly stirring, heat over low heat until melted and consistency of syrup.
Dip a spoon into the melted chocolate and let some drizzle off the spoon onto the middle of each cookie, covering most of the top surface.
Sprinkle tops with colored sprinkles or sugar while chocolate is still wet.

BRANDY PLANTAINS A LA MODE

2008-12-24T09:12:00.000-08:00

Ingredients-
2 very ripe (black skins) plantains, peeled
4 tbsp butter
1 tsp ground cinnamon
1/3 cup brown sugar
2 oz brandy
1/2 cup wine

Steps-
Chop off both ends of plantains, then slit skin lengthwise to remove it.
Melt butter in a skillet.
Carefully (don't splatter melted butter!) place the plantains in the skillet.
Mix the cinnamon and sugar together and then sprinkle over plantains.
Cook for five minutes and then remove from heat.
Remove the plantains and place in a dish
Add wine to the empty skillet and stir thoroughly with sugar and cinnamon remnants.
Pour the sauce over the plantains.
Bake in a preheated oven at 350 degrees F for 30 minutes.
Remove from oven and pour brandy over the plantains.
Make sure kids and pets are out of kitchen
Set plantains on fire and allow the flames to go out by themselves.
Serve with vanilla ice cream.
Eat it all, don't save leftovers.

HOMEMADE PEANUT BUTTER COOKIES

2008-12-24T08:52:00.000-08:00

Ingredients-

1/2 cup softened butter

1/2 cup chunky peanut butter

1/2 cup sugar

1/2 cup packed brown sugar

1/2 tsp baking soda

1/2 tsp baking powder

1 egg

1/2 tsp vanilla extract

1.25 cups flour

Directions-

In a large bowl, beat the butter and peanut butter on high for 30 seconds.
Add sugar, brown sugar, baking soda and baking powder.
Mix, scraping the sides of the bowl occasionally.
Beat in the egg and vanilla.
Gradually add the flour, mixing by hand each addition thoroughly
Cover and chill dough about 1 hour.
Shape dough into 1 inch balls and set 2 inches apart on an ungreased cookie sheet.
Flatten the balls with fork to make criss cross pattern on the cookies.
Bake in a 375 degree oven about 8 minutes or until bottoms are very light brown. Bake shorter for chewy cookies, longer for harder cookies.
Option - sprinkle a little extra sugar on tops as soon as you pull them out of the oven
Cool cookies on waxed paper.

COUNTERFEIT FERRERO ROCHER BONBONS SEIZED

2008-12-24T08:24:00.000-08:00

One of today's MSN.com headlines caught my eye. French officials seized 10 tons of bon bons that were fake Ferrero Rochers. They shipped into France from Turkey. That's 33,000 boxes of candy. That's $312,000 worth of yummy. Ferrero Rocher tested the fakes and declared them low quality imposters. The article says they will be destroyed.

The bonbons have been tested and are safe to eat. Can I sign up to help "destroy" them? People who commented on the article at http://www.msnbc.msn.com/id/28366872/ made a very good point - they should be handed out for free to the poor. Throwing away perfectly safe food when people are starving is plain stupid, almost selfish!

That's my two cents!

MILE HIGH COCONUT CAKE - KWANZAA

2008-12-23T07:02:00.000-08:00

INGREDIENTS

For the cake:

1 cup coconut milk

3 cups flour
3 tsp baking powder
1/2 tsp salt
1/2 cup shortening
1/2 cup softened butter
2 cups sugar
4 eggs

2 cups grated coconut

1 tsp vanilla extract

For the icing:
2 cups grated coconut
1 tsp vanilla extract
1 cup sugar
1/8 teaspoon cream of tartar
1/4 cup water
2 egg whites
2/3 cup softened butter

2 cups grated coconut

DIRECTIONS

1. Preheat oven to 350 degrees F.

2. Grease and flour three 9-inch cake pans.

3. Sift together flour, baking powder and salt. Set aside.

4. In a large bowl, cream shortening and butter until light and fluffy

5. Gradually mix in sugar

6. Gradually add 4 eggs, one at a time

7. Mix in coconut milk and vanilla

8. Add half of flour mixture, mix well

9. Add coconut milk, mix well

10. Add rest of flour mixture, mix well

11. Fold in coconut.

12. Pour into three 9 inch cake pans.

13. Bake for 30 to 35 minutes.

To Make Frosting:

14. In a saucepan, combine sugar, cream of tartar and water to make a syrup.

15. Bring to a boil and cook until candy thermometer reads 240 degrees F. Remove from heat.
16. In a medium bowl, whip egg whites on high until stiff

17. Slowly add syrup mixture and continue to beat with mixer.

18. Add vanilla
19. In a large bowl, cream butter well.

20. Add egg white mixture a few tablespoons at a time, beating well each time

21. After icing each cake layer, sprinkle some coconut on top before placing next layer on top. Be generous with the top layer.

SWEET BENNE COOKIES - KWANZAA

2008-12-23T06:44:00.000-08:00

INGREDIENTS-

1.25 cup packed brown sugar
1/4 cup softened butter
1 beaten egg
1/2 tsp vanilla extract
1 tsp lemon juice
1/2 cup flour
1/2 tsp baking powder
1/4 tsp salt
1 cup toasted sesame seeds (benne) for good luck

INSTRUCTIONS-

Preheat oven to 325°.
Lightly oil a cookie sheet.
Mix brown sugar and butter until creamy.
Stir in the egg, vanilla extract, and lemon juice.
Add flour, baking powder, salt, and sesame seeds.
Drop rounded teaspoons onto the cookie sheet 2 inches apart.
Bake for 15 mintues or until edges are lightly browned.

APRICOT RASPBERRY RUGELACH - HANUKKAH

2008-12-23T06:22:00.000-08:00

(Good Housekeeping)

INGREDIENTS-

1 cup softened butter
8 oz package softened cream cheese
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups flour
3/4 cup sugar
1 cup chopped walnuts
3/4 cup dried apricots, chopped
1/4 cup packed light brown sugar
1.5 teaspoon cinnamon
1/2 cup seedless raspberry preserves
1 tablespoon milk

DIRECTIONS-

1. Using a mixer on low speed, blend butter with cream cheese smooth.
2. Mix in vanilla extract, salt, 1 cup of the flour, and 1/4 cup of the sugar
3. With spoon, stir in remaining flour.
4. Divide dough into 4 equal pieces. Wrap each with plastic wrap and refrigerate overnight
5. Make the filling the next day...
6. Stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons sugar, and 1/2 teaspoon cinnamon until well mixed.
7. Line 2 large cookie sheets with foil; grease foil. Set aside.
8. On lightly floured surface, using floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated.
9. Spread flattened dough with 2 tablespoons raspberry preserves.
10. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough.
11. With pastry wheel or sharp knife, cut dough into 12 equal wedges.
12. Starting at curved edge, roll up each wedge, jelly-roll fashion.
13. Place cookies on foil-lined cookie sheet, point-side down, about 1/2 inch apart. Repeat with remaining dough, one portion at a time.
14. Preheat oven to 325 degrees F.
15. In cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon.
16. Brush rugelach with milk.
17. Sprinkle with cinnamon-sugar.
18. Place rugelach on 2 oven racks about 30 to 35 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time.
19. Immediately remove rugelach to wire racks to cool. Store in tightly covered container.

WRITING RECIPES FOR PAY

2008-12-21T08:39:00.000-08:00

Everyonce in awhile you'll see me write an article about food or recipes or some related product. Those projects I do for pay. Blogging is for fun and a creative outlet. It's nice to get some money every now and then, too.

I am signed up with SNAPBOMB and every once in awhile they send me an assignment that's related in content to one of my blogs. With the invention of the internet and the phenonmeon of blogging, advertisers want to create buzz about their products via blog marketing / blog advertising.

My blogs are still new and the traffic is low so my pay for writing isn't going to make a millionaire out of me any time soon but maybe in a year when I am a little more established, my traffic will be higher, and the value of my writing will increase.

I would be writing anyway, with or without pay. Snapbomb sends me assignments and the pay is tranferred into my Paypal account. It's fun and I can brag about being a free-lance "professional" writer.

If you are interested in being paid for your blogging, then visit http://www.snapbomb.com/bloggers.html?acp=7551

MARTHA STEWART'S PEANUT BRITTLE RECIPE

2008-12-20T14:41:00.001-08:00

I got this recipe off her show many years ago. I made some for my mom, who loves peanut brittle, and gave some to friends. Everyone loved this recipe!

Ingredients:
large stock pot with heavy/tight lid
candy thermometer
large mixing spoon with long, metal handle and bowl
2 large cookie sheets already sprayed with a cooking spray like PAM
3 cups sugar
1 cup light corn syrup
1/2 cup water
4.5 cups roasted, salted peanuts (or any other nut)
4 TBSP unsalted butter
2 tsp vanilla
2 tsp baking soda

Let's cook!

1. Into pot, place sugar, corn syrup and water. Stir until well mixed.
2. Put lid onto pot, keeping in the condensation, and put on high heat
3. Occasionally swirl the pot to mix the contents, not taking off the lid
4. Heat for about 5 minutes - until it comes to a boil
5. Place candy thermometer on side of pot, with bottom of sensor at bottom of pot.
6. When it comes up to 230F (about 2 minutes), add in the peanuts. Stir them in using metal spoon.
7. Keep stirring until mixture reaches 300F (about 20 minutes). Yes, your arm will get tired!
8. Once mixture reaches 300F, remove from heat
9. Stir in butter, vanilla and baking soda. Mixture will then foam up
10. Pour onto pans and spread as thin as possible. The thinner, the better.
11. Wait about 1 hour before cracking brittle into pieces

Advice - fill your cooking pot with water and let it sit overnight to dissolve the mixture off the sides of the pot.

CAROL'S CHAMBORD BROWNIES

2008-12-20T13:34:00.000-08:00

These brownies are OMG delicious!

Ingredients for bottom/brownie layer:

1 stick butter
1 cup sugar
1 cup flour
1 can Hershey's syrup
4 eggs
1/2 tsp salt

Mix the above ingredients and pour into a greased 9x13 inch pan. Bake at 350F for 30 minutes. Let cool. Once cool, make the icing layer:

Ingredients for middle/icing layer:
1 stick softened butter
1 lb powdered sugar
Option - 2 to 4 tsp chambord or raspberry liquor (you can use any flavor that appeals to you. Just remember that it has to go well with chocolate)

Mix all ingredients until fluffy and spread on top of cooled brownie layer

Ingredients for top layer:
12 oz (2 cups chocolate chips)
1.5 sticks butter

Melt butter and chocolate together and then pour on top of icing layer. Once chocolate has set, cut into squares.

BREAD PUDDING - CHRISTMAS & THANKSGIVING RECIPE

2008-12-20T13:07:00.000-08:00

This is a sweet side dish or dessert from the "old days." It's not a pudding at all and assembled like an upside down cake. If you like upside down cakes, custard, pie or moist cakes you should give this a try. It has a mild taste and is "comfort food" for many. If you like raisins or brown sugar then you will love this recipe!

Ingredients:

double boiler (or a small pan inside a larger pan)

1 cup brown sugar (more if you are a brown sugar addict)

1/2 cup traditional or golden raisins

5 slices good quality bread, buttered, crusts removed and cut into long strips

3 eggs

2 cups whole milk

1.5 tsp vanilla

1.5 tsp cinnamon

Optional - serve topped with whipped cream or vanilla ice cream

Instructions:

1. lightly oil insides of smaller/inside pan

2. add brown sugar, smooth it evenly on bottom

3. evenly distribute raisins over brown sugar layer

4. top with the bread, evenly

5. in a separate bowl, whisk together eggs, milk, vanilla and cinnamon

6. pour this mixture on top of the bread

7. steam for 1.5 hours

8. invert onto serving platter

9. serve warm or cold

10. keep leftovers in refrigerator

MORAVIAN GINGERBREAD COOKIES

2008-12-20T12:42:00.000-08:00

These cookies are very moist and chewy. They have a strong gingerbread/molassas taste. Make them small so that the taster isn't overwhelmed. Nice dipped in applesauce as you eat.

Ingredients:

4.5 cups flour
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp cloves
1/4 tsp ground ginger
1 cup packed brown sugar
1 cup butter
1.5 cups dark molassas (cut back to 1 cup if you want to make this milder)
1/2 tsp white vinegar

Directions:

1. Mix flour, baking soda, salt, cinnamon, cloves and ginger together
2. In another bowl, mix butter and brown sugar until creamy
3. Add butter mixture into dry ingredients bowl and mix well
4. Add molassas and vinegar. Mix well
5. Cover bowl and chill dough overnight
6. With wet hands, form dough into small balls (dough will be sticky)
7. Press balls down onto non-stick cookie sheet, about 1/8th inch thick
8. Bake in preheated oven for 10 minutes at 350F - until lightly browned.

FYI- Moravia is next to Bohemia, both now part of the Czech Republic. It is north of Vienna and east of Prague. Moravia was independant in the beginning, then part of the 500 year rule of the Hapsburg family dynasty. In the beginning people spoke German and Czech dialects. Now it's mostly Czech. Towns and streets with German names were translated into Czech or renamed after WW2. This photo is of a MORAVIAN STAR, a popular "Germanic" decoration at Christmas time.

CHOCOLATE HOMEMADE TRUFFLES

2008-12-20T12:15:00.001-08:00

Ingredients:

2.5 pkgs BAKER's semi-sweet chocolate (break up into small pieces)

8 oz softened Cream Cheese

Optional - very finely chopped nuts, sprinkles, cocoa or chocolate drink powder, cake/cookie decorating icing

1. Melt 8 chocolate squares under low heat

2. Beat cream cheese with mixer until creamy

3. Add melted chocolate into cream cheese and blend well

4. Refridgerate mixture until firm (like play dough)

5. Remove from refrigerator and form into balls (about half to 3/4 the size of golf balls)

6. Place on waxed papered cookie sheet. Push each ball down very gently to form a small, flat bottom

7. Melt remaining chocolate

8. Gently poke top of each ball with a fork and then dip it into the melted chocolate

9. After dipping each ball, set it back onto the waxed paper and top with optional toppings. But wait until all balls are done being dipped if you want to use the icing.

10. Refrigerate at least 1 hour

11. Serve from a pretty plate or put into individual paper/foil candy cups

Spicy Christmas Pickles

2008-12-19T06:08:00.001-08:00

(allrecipes.com)

Ingredients:

1 gallon dill pickles
5 oz bottle Tobasco or other hot pepper sauce
5 cloves chopped garlic
5 lb sugar

Directions:

1. drain off pickle brine
2. slice pickles lengthwise and return to the original jar
3. pour in Tobasco first, and garlic last
4. add 1/3rd of the sugar and close lid tightly
5. gently tip jar back and forth to mix contents well
6. let sit 1 week at room temperature
7. as the week progresses, when you see that sugar is dissolved completely, add some more sugar and do the tipping/mixing again. Keep doing this until all of the sugar is used up and dissolved.
8. after about 1 week, when the last of the sugar is dissolved, put pickles into sterile, smaller glass jars and evenly distribute the liquid. Seal with lids and rings and store in the refrigerator.
9. important - must eat within 1 month.

CRANBERRY SALAD

2008-12-19T05:58:00.000-08:00

Ingredients:

1 lb fresh cranberries, rinsed

1/2 lb small marshmallows, red & green ones if you can find them

2 cups sugar

20 oz can crushed pineapple

1 ripe, sliced banana

1 cup whipped cream

1. Coarsly grind cranberries in blender or food processor

2. In bowl, combine cranberries, marshmallows and pineapple and it's juice

3. Cover and put in refrigerator overnight

4. Next day - stir in sliced bananas

5. Top individual servings with whipped cream

VEGETARIAN RECIPES

2008-12-15T07:23:00.000-08:00

I am not a vegetarian. I love chicken, BBQ pork and especially shrimp. Two years ago my cholesterol got too high so I've cut out the fatty meats and shrimp completely but do eat fish or skinless chicken twice a week to get my protein. I also drink nonfat milk and eat nonfat yogurt. This leaves me looking for vegetarian recipes (but I don't want to spend money on more cookbooks!).

I want to share with you a wonderful website I found. The "Video Jug" site offers how-to videos as well as expert advice on just about everything you can imagine. They have cooking videos, too. Please check them out at http://www.videojug.com/tag/vegetarian-recipes for delicious vegetarian recipes from around the world.

Here are some of their recipes that caught my eye:

Mushroom Ravioli http://www.videojug.com/film/how-to-make-crisp-fried-mushroom-ravioli

Bombay Aloo http://www.videojug.com/article/how-to-make-bombay-aloo-2

Vegetarian Lasagna http://www.videojug.com/film/how-to-make-american-vegetarian-lasagna

Bon Apetit!

Sugar Substitutes

2008-12-05T19:24:00.000-08:00

And now a note from our sponsor:

Did you know that during World War II there was a sugar shortage? In the search for anything sweet, a German scientist discovered XYLITOL which can be derived from plants. Finland was the first to start using xylitol. They started extracting/processing their xylitol from birch trees.

Today we have plenty of sugar to go around but now everyone's in search of a sugar substitute to cut calories. Xylitol can be derived from berries, fruits, corn cobs and birch trees. It has a 1 for 1 substitution for sugar and is just as sweet. Xylitol has only 2.4 calories per gram.

There is also ERYTHRITOL, a sweetener that derives from grapes, melons, mushrooms and some fermented foods. This product has a glycemic index of 0 with only 0.2 calories per gram. One cup equals 2/3rds cup of sugar in baking. At the end of this article is a delicious scones recipe using Erythritol.

Several companies sell alternative sweeteners but only one is "green" about it. EMERALD FOREST goes to extra lengths to protect their customers and the environment:

Trees are not used in order to preserve our world's forests
Farms do not use pesticides or genetic engineering

These farms are visited regularly by Emerald Forest inspectors
Waste water from the production facilities is cleaned up before leaving the plant

If you are interested in Xylitol or Erythritol, visit Emerald Forest's website- http://www.emeraldforestxylitol.com/. There is alot of information about this Colorado company and their products as well as a way to buy online.

Here's the recipe I promised-

Creamy Scones

Ingredients:
3 ½ cups pastry flour
2 teaspoons baking powder
½ teaspoon salt
½ cup erythritol
2 eggs
½ cup (1 stick) butter
⅔ cup milk
½ cup orange juice
¼ cup raisins, cranberries, currants, or nuts

Directions:
Preheat oven to 375°.
Line a baking tray with parchment paper or oil the tray lightly.
Mix dry ingredients together in a large bowl.
Add the butter to the mixture with a pastry cutter until crumbly.
Stir in the liquid ingredients and add fruit or nuts.
Mix with a fork until well blended.
Turn onto a floured surface.
Flour your hands and shape the mix into two circles.
Cut the circles into quarters or eighths. Place on the baking tray.
Bake 15-18 minutes.
Note: Frost with a blend of erythritol or powdered sugar, maple syrup/substitute and vanilla extract.
Add a small amount of milk as needed.
Time to Prepare: 20 minute
Yield: 8-16 small scones
Recipe courtesy of Jules Marie© 2008

.

JACKIE'S LEMON YOGURT CAKE

2008-12-04T07:37:00.000-08:00

1.5 cups flour

2 tsp baking powder

1/2 tsp kosher salt

7 or 8 oz lemon yogurt

1.3 cups sugar

3 room temperature eggs

3 tsp lemon zest

1/2 tsp vanilla extract

1/2 cup canola oil

1/3 cup freshly squeezed lemon juice

Glaze-

1 cup powdered sugar

2 TBSP freshly squeezed lemon juice

--------------------------------------

1. preheat oven to 350F

2. grease and flour loaf pan

3. sift together flour, baking powder and salt

4. in another bowl, mix eggs, yogurt, 1 cup sugar, vanilla and lemon zest

5. whisk dry ingredients into moist ones - don't over mix!

6. fold in oil

7. pour into loaf pan and bake 50 minutes. Use toothpick test to see if done

8. make topping-

9. mix remaning 1/3 cup sugar and 1/3 cup lemon juice in small pan

10. heat over medium heat until sugar is dissolved and mix is clear. Remove from heat.

11. Once cake is done, cool 10 minutes.

12. remove cake from pan and place on plate

13. using knife, make slits all over top of cake, being careful to not cut all the way through

14. drizzle sugar/lemon topping over top

15. scoop up any overflow and put back on top of cake

16. once cake is completely cool, make the glaze and slowly pour over top of cake.

HANUKKAH RECIPES

2008-11-29T15:06:00.001-08:00

HANUKKAH RECIPES

SWEET POTATO & APPLE LATKES

2008-11-29T14:51:00.000-08:00

2 sweet potatos, peeled & shredded

1 small onion, peeled & chopped

1 large sweet apple - peeled, cored and shredded
2 eggs, lightly beaten
1 TBSP brown sugar
2.5 TBSP flour
2 tsp cloves
2 tsp cinnamon
2 tsp allspice
vegetable oil for frying
vanilla yogurt
-------------------------------

1. place potato shreddings into colander, cover with cheese cloth

2. squeeze out as much liquid as possible
3. repeat with apple shreddings and with onion shreddings
4. combine potato, onion and apple, mix together
5. put mixture into collander again, cover with cheese cloth and squeeze one more time
6. in large bowl, combine potato/apple eggs, brown sugar, flour and spices
7. mix well
8. heat oil in large skillet to 375 F
9. form mixture into balls, then flat pancakes and fry in hot oil
10. flip cakes after when bottoms start to brown - about 2 minutes
11. drain on paper towels, serve hot with vanilla yogurt

PINEAPPLE KUGEL

2008-11-29T14:32:00.000-08:00

(Chef Kevin Ryan)

8oz pkg wide egg noodles

6 eggs

5 TBSP unsalted butter, melted

1/2 cup sugar

8 oz can crushed pineapple and it's juice

1.25 tsp vanilla extract

1 tsp cinnamon

8oz can pineapple slices

option - 1/4 cup maraschino cherries

____________________________

1. boil noodles in salted water until just starting to soften

2. rinse and drain

3. beat eggs and melted butter together

4. mix in sugar, crushed pineapple and its juice, vanilla and cinnamon

5. stir in noodles

6. spread into a greased 9x13 baking pan

7. place pineapple rings and cherries on top for decoration

8. bake at 350F for about 50 minutes until golden brown

HONEY GLAZED DONUTS WITH RAISINS AND PINE NUTS

2008-11-29T14:01:00.000-08:00

(epicurious.com)

_______________________

1.5 cups warm water

1/2 tsp sugar

1 envelope dry active yeast

3 cups flour

1/2 tsp salt

1/4 cup golden raisins

1/4 cup pine nuts

1 large egg, beaten

1 TBSP vegetable oil + more for cooking

1.5 cups honey

3/4 cup water

1 TBSP cinnamon

__________________

1. combine 1/4 warm water and sugar in small bowl, until dissolved

2. sprinkle yeast over water/sugar mixture and stir until blended

3. let sit about 5 minutes - until yeast dissolves and mixture is foamy

4. whisk flour and salt together in large bowl

5. make well in center - fill with raisins, pine nuts, beaten egg and oil

6. pour remaing warm water on top

7. pour yeast mixture on top

8. stir everything until it becomes a smooth dough, scraping sides of bowl

9. cover bowl with plastic wrap, then a towel on top

10. let dough rise in warm, draft-free area until doubled in volume- about 1.5 hours

11. line a large baking sheet with 2 or 3 layers of paper towels

12. pour enough oil into a large pot to be 2 inches deep

13. using a deep-fry thermometer, bring oil to 365 F

14. now work in batches of 5 or 6 donuts-

15. dip a metal tablespoon into the hot oil to coat it

16. now dip oil-coated spoon gently into dough and scoop up a spoonful

17. drop dough into oil

18. wipe spoon off, dip it into hot oil again and get another donut going

19. fry each batch of donuts, turning occasionally, about 5 minutes until they are golden.

20. when the batch is done, retrieve them with a slotted spoon

21. set donuts on baking pan, lined with towels to absorb excess oil

22. let donuts sit at room temperature.

23. once you are done with all your batches, make honey glaze-

24. whisk honey, 3/4 cup water and cinnamon in saucepan over medium heat

25. as soon as it boils, remove from heat

26. dip warm donuts into honey glaze and pile onto a platter

27. set out remaining syrup for your guests

EID-UL-ADHA RECIPES

2008-11-28T17:48:00.001-08:00

BASBOUSA

2008-11-21T05:53:00.000-08:00

______________

2 sticks butter, unsalted

1/2 cup chopped almonds

extra almonds for decoration on top

1/2 cup plain or vanilla yogurt

3/4 cup sugar

1 cup semolina flour

1 tsp baking powder

1 tsp vanilla extract

Syrup-

1 cup sugar

1/3 cup water

juice from 1/2 lemon

Option- 1 TBSP rosewater

Option- whipped cream

__________________________

1. Preheat oven to 400F

2. Fry almonds in 1 stick of butter until slightly golden

3. In large bowl, mix yogurt and 3/4 cup sugar

4. One at a time, mix in almonds and their butter, semolina, baking powder and vanilla extract until well blended.

5. Pour into oiled 9x9x2 pan and put into oven

6. Bake at 400F for 30 minutes.

7. Make syrup right away while basbousa is baking

8. Stir together 1 cup sugar, water and lemon juice over medium heat until thick enough to coat spoon.

9. Mix in rose water and stir 2 more minutes

10. Remove from heat and put into refrigerator right away.

11. Once basbousa is finished in oven pour cold syrup on top.

12. Cut basbousa into squares or diamonds and put back into oven for another 5 minutes

13. Once basbousa is finished, pour 1 stick melted butter on top

14. Spread whipped cream on top or put dollops on individual servings

NUT & DATE FUDGE / RANGINAK

2008-11-14T07:26:00.000-08:00

INGREDIENTS:
1.5 lbs white/vanilla chocolate bark, wafers or chips (craft stores, baking aisle at market, candy supply stores). Can also use "confectioners coating"
1-14oz can sweetened condensed milk
1/8 tsp salt
1.5 tsp white vinegar
1 lb pitted dates
1/2 lb walnut halves (halved again, so you have quarters)
1 cup finely chopped walnuts
1 cup slivered pistachios or almonds for garnish
1 tsp vanilla extract

__________________________
1. Put one piece of walnut into each date and fold it closed
2. Arrange dates facing up into a wax-paper lined 8 or 9 inch pan.
3. In large sauce pan, melt bark/wafers/chips over very low heat.
4. Once melted, stir in salt
5. Remove from heat
6. Stir in chopped walnuts, vanilla, condensed milk and vinegar. Mix well
7. Pour carefully around and then over dates/nuts, filling in crevices
8. Garnish with pistachios or almonds across the top
9. Store in tightly covered container at room temperature once cooled.

BAKLAWA / BAKLAVA

2008-11-14T06:49:00.000-08:00

INGREDIENTS:

1 lb. Filo pastry sheets

1 lb melted, rendered butter (melt for 30 minutes over low heat, put it in the refrigerator for 30 minutes, scrape off & discard top residue)

1 lb ground, unsalted cashews or pistachios

1 cup sugar

1/4 tsp allspice

1/2 tsp cinnamon

Syrup-
2 cups sugar
3/4 cup water
2 TBSP orange blossom flavoring or juice of 1 lemon or orange
________________________________________

1. Preheat oven to 350F
2. Mix nuts, sugar, allspice and cinnamon
3. Cut pastry sheets to fit 9x15 baking pan. Keep them covered with wet towels to prevent drying out
4. Spread one sheet across bottom of pan and brush with melted butter
5. Add alternating layers of sheets and brushed on butter until you have it 20 sheets deep
6. Pour nut mixture on top and spread evenly
7. Put layers of pastry & melted butter on top until all sheets have been used
8. Slice with knife into squares/servings
9. Bake for 1 hour at 350
10. While baklawa is baking, make syrup-
11. Combine sugar and water in pan and bring to boil
12. Continute to stir until syrupy - about 10 minutes
13. Mix in orange blossom flavoring
14. Put in refrigerator immediately
15. You need to baklawa to be done and the syrup to be COLD before combining
16. Once these conditions are meet, pour the cold syrup on top of of the warm baklawa.

EID Recipes- Saffron Rice Pudding

2008-11-14T06:27:00.000-08:00

INGREDIENTS:

6 cups whole milk
8 TBSP rice flour
9 TBSP sugar
1/2 tsp ground cardamon
1/4 tsp saffron
2 TBSP rose water

Optional - whipped cream
____________________

1. Put milk in pan and set on low heat
2. Slowly stir in flour
3. Slowly stir in sugar
4. Now stir briskly with a whisk. Stir in lots of air!
5. Once it starts to boil, continue another 2 minutes
6. Remove from heat
7. With whisk, whip in cardamon, saffron and rose water
8. Pour into bowl(s)
9. Eat as soon as it gets to room temperature or store immediately in refrigerator.
10. Option - top each serving with whipped cream

Fall Recipes-

2008-11-07T14:17:00.000-08:00

These are my autumn offerings. Hope you enjoy them. Comments are appreciated. The first week of December, I'll be posting recipes for some more holidays - Eid-ul-Adha, Hanukkah, Christmas and Kwanzaa.

Thanksgiving Recipes- Pennsylvania Pumpkin-Maple Pie

2008-11-07T11:34:00.000-08:00

************************
1/2 cup packed brown sugar
1/4 cup maple syrup
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp salt
3 lightly beaten eggs
2 cups drained/well-mashed pumpkin
(or 16oz can pumpkin pie filling)
1 & 1/4 cups evaporated milk
9" pie shell
Whipped cream:
1/2 cup heavy cream
2 TBSP extra maple syrup
1 tsp vanilla
*********************************
1. Preheat oven to 450F
2. Blend together sugar, syrup, cinnamon, allspice, nutmeg, salt and eggs.
3. Stir in the pumpkin and milk
4. Pour into pie shell and bake 15 minutes
5. Change temperature to 300F and bake another 25-30 minutes (do knife test 1" from rim of pie)
6. Pie is done if knife comes out clean.
7. Cool pie
Serving option - drizzle more maple syrup on top of pie.
8. Whip the heavy cream, then add in the extra maple syrup and vanilla just before finishing whipping. Put a dollop of this on each slice of pie just before serving.
.

KAREN'S SOUTHERN COMFORT CAKE

2008-11-06T16:26:00.001-08:00

********************
cake-
1 yellow cake mix with pudding in the mix
(If you can't find this kind of cake mix, add a small bag of vanilla pudding powder)
4 eggs
1/2 cup COLD water
1/2 cup oil
1 cup chopped nuts
1/2 cup Southern Comfort
glaze-
1/4 cup butter
1/8 cup water
1/2 cup powdered sugar
1/4 cup Southern Comfort
*******************************************
1. Preheat oven to 325F
2. Combine all ingredients for cake at medium speed for 2 minutes
3. Pour into greased/floured 10 or 12" bundt pan
4. Bake 1 hour and let cool
5. While cooling - make glaze:
6. Melt butter in sauce pan
7. Stir in water and sugar
8. Boil for 3 minutes
9. Remove from heat and add in Southern Comfort
10. Back to the cake:
11. Once cooled, invert onto plate and prick holes in top (this will let the icing soak in deep)
12. Brush glaze evenly across top of cake
13. Just before serving, sift powdered sugar on top of cake

My boss used to bring in this cake and it is delicious. Moist and tasty! Once she boozed it up a little more for us - guess she didn't mind lesser productivity that day!

2008-11-06T16:05:00.001-08:00

Zucchini Bread

********************
2 loaf pans - 5x9"
3 eggs
1 cup apple sauce
2 cups Splenda or sugar
2 tsp vanilla
2 cups coarsely grated zucchini
1 8oz-can crushed pineapple
3 cups flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1.5 tsp cinnamon
3/4 tsp nutmeg
1 cup chopped walnuts
1 cup golden raisins
*****************************
1. Preheat oven to 350F
2. Beat eggs with mixer
3. Then add in apple sauce, sugar and vanilla and beat until foamy
4. With a spoon, stir in zucchini and pineapple
5. In separate bowl, combine flour, baking soda & powder, salt, cinnamon and nutmeg
6 Add one-third of the dry ingredients to wet ingredients bowl and mix. One mixed well, add half of the remaining dry ingredients and mix again. Once that addition is mixed well, add the rest and mix well.
7. Mix in raisins and nuts gently
8. Divide batter between two greased/floured loaf pans
9. Bake 1 hour, do toothpick test.
10 Cool about 10 minutes and then turn onto wire rack

Serving option #1 - cut a thick slice and put in a bowl. Top with more applesauce. Yum!
Serving option #2 - cut off a small piece and eat every time you walk by the kitchen.

I made this recipe last year and my mom and I loved it. Sorry I didn't take any pictures to make this recipe page look a little prettier! Tell me how you like this recipe!

2008-11-03T15:50:00.000-08:00

Mississippi

Sweet Potato - Pecan

Pie

************************************
1 pie shell
2 cups cooked & peeled sweet potatoes
1/2 cup softened butter
1/2 cup heavy cream
1/2 cup packed brown sugar
2 slightly beaten large eggs
1 tsp vanilla extract
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
dash salt
1/2 cup dark corn syrup
1 cup pecan halves
******************************
1. Preheat oven to 425 F
2. Prick bottom of pie crust with a fork bake for 12 minutes.
3. Set aside to cool.
4. Mash sweet potatoes and combine with half of the butter (1/4 cup).
5. Let cool.
6. Add to sweet potato mixture one at a time: heavy cream, brown sugar, eggs, vanilla, spices.
7. Beat until fluffy
8. Pour mixture into pie crust.
9. Bake for 20 minutes. Keep oven on after removing pie.
10. Combine remaining 1/4 cup of butter with corn syrup and pecans
11. Pour evenly over top of pie.
12. Put pie in oven and bake 25 minutes longer. Do toothpick test.
13. Serve with whipped cream.

2008-11-02T08:55:00.000-08:00

SOFT & CHEWY

APPLE-OATMEAL COOKIES

*************************
1.5 cups quick-cooking oatmeal
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1/2 cup brown sugar, packed
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1.5 tsp cinnamon
1/2 cup raisins
1 cup finely chopped apple
1 slightly beaten egg
1/2 cup honey
1/2 cup oil
1/3 cup milk
********************
1. Preheat oven to 375 F
2. In bowl combine oats, flours, brown sugar, baking powder & soda, salt and cinnamon. Stir.
3. Stir in raisins and apple
4. In another bowl combine egg, honey, oil and milk
5. Pour liquid ingredients into bowl of dry ingredients. Mix until a smooth batter.
6. Using a teaspoon drop balls of dough, spacing them 2 inches apart, on a cookie sheet.
7. With damp fingertips, press dough balls down until cookie is about 1.5 inches across.
8. Bake 10-12 minutes until golden brown
9. Cool on baking rack.
.

2008-11-02T08:39:00.000-08:00

HOT FRUIT POCKETS-
GREAT FOR BREAKFAST ON COLD MORNINGS!

**************************
1 package prepared biscuit dough
1 apple, pear, or peach (fresh or canned/drained)
cinnamon - just a sprinkle
sugar - just a sprinkle
******************************
1. Preheat oven to 375 F
2. Cut fruit into chunks
3. Mix fruit, sugar and cinnamon in bowl.
4. Press 1 piece of dough flat onto cookie sheet
5. Top with some fruit
6. Cover with another piece of flattened dough and press to seal edges
7. Sprinkle a little more spices on top
8. Bake for 10-15 minutes until golden brown
9. Cool a little bit before serving.
.

2008-11-02T08:16:00.001-08:00

ROASTED PUMPKIN SEEDS-

MY DAUGHTER'S FAVORITE

**********************

1.5 cups raw, whole pumpkin seeds

1 TBS melted butter

salt

********************

1. Wash pumpkin seeds. Seeds will float and pumpkin guts tend to sink so use that to your advantage. Let dry by spreading out on foil or cookie sheet. Don't use paper towels - they'll stick.

2. Preheat oven to 300 degrees F (150 C)

3. Toss seeds with melted butter and drain off excess butter

4. Spread seeds out on nonstick cookie sheet. Lightly sprinkle with salt.

5. Bake about 45 minutes until golden brown. Stir every 15 minutes during baking.

6. Line container with paper towel to absorb any remaining moisture from the butter.