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Post by Activities Director on Dec 14, 2010 16:57:13 GMT -5
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Post by Activities Director on May 25, 2010 15:02:57 GMT -5
Tropical Salsa
This is a delicious and easy salsa that is a change-of-pace from the usual. It tastes like freshness on a fork! You can change it up a little too. Use pineapple instead of mango. Add more/less/no hot peppers. Use lemon instead of lime. Serve it whenever you'd serve tomato-based salsa, but it goes really well with poultry and pork.
Ingredients:
1 1/2 cups mango, peeled and chopped 1 cup avocado, peeled and chopped 2 Tbsp. ripe tomato, chopped 3 Tbsp. green onions, sliced fine Zest and juice of 1 lime 1 small clove garlic, minced 1 small jalapeno pepper, minced 1/4 cup cilantro, chopped fine Directions:
Chop the mango and avocado into about 1/2 inch pieces. I chop the tomato just a bit smaller.
If the lime doesn't give you at least 1 1/2 tbsp. of juice, use another, but use the zest from just one lime.
Use the white part of the green onion if you like more onion flavor, and more crunch. Use just the green part if you like less onion taste, more color.
Gently mix it all together so that the lime juice coats everything and keeps it from turning brown.
Cover and chill for a few hours so that flavors mingle. Stir before serving. Enjoy.
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Post by Activities Director on May 15, 2010 19:02:17 GMT -5
This is a delicious, succulent dessert. Full of sweet flavor and good for any occasion even picnics! When being served, you must get it on your plate with your regular meal because, by the time dessert time comes around, it WILL be gone. It only take about 15 to 20 minutes to make. It's such a wonderful treat to have you will notice yourself going back for seconds.
Ingredients:
1 package regular Oreo's (Walmart brand work great too) 1 stick margarine (1/2 cup) 2 - 8oz. packages plain cream cheese 3 - 1 oz. boxes French vanilla instant pudding 4 cups milk 1/2 tub whipped cream (regular size not large) 9X12 inch pan Directions:
Crush one package of Oreos until they are in a lot of pieces (my favorite part) . I find it easiest to put them in a gallon ziplock with a towel under it then use a meat pounder or rolling pin.
Melt margarine. Do not burn! Mix the Oreos and the butter together using a wooden spoon or a fork. Set one cup of the Oreo mixture aside.
Mix the cream cheese, French vanilla, milk, and whipped cream in mixture on medium speed until fully done. Mixture will be thick, but make sure there are no chunks.
Pat the Oreo/butter mixture down on the bottom of a 9X12 inch cake pan until it is like a pie crust. Pour the cheese pudding mixture over it. Sprinkle the one cup of Oreos over the top.
Refrigerate for at least one hour and ENJOY!
Servings: 10-12 Time: 20 Minutes Preparation Time 0 Minutes Cooking Time
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Post by Activities Director on May 11, 2010 8:53:33 GMT -5
Southwestern Chicken Barley Soup
Way too easy and if you live alone like me, there will be lots of leftovers to share with friends or to refrigerate and/or freeze for the future. The market I usually shop at doesn't carry pearl barley but I found it at the health food store a couple of doors away.
Ingredients:
1/4 cup extra virgin olive oil 1 small onion, chopped 1/2 bell pepper, chopped 1 tsp. minced garlic 3 cups water 1 (14.5 oz.) can chicken broth 1 (15.25 oz.) can white kernel corn, drained 1 (15.25 oz.) can garbanzo beans, rinsed and drained 1 (15 oz.) can tomato sauce 1 (14.5 oz.) can fire roasted diced tomatoes, not drained 1 (4 oz.) can chopped green chilies, drained 1/2 cup dry pearl barley 1 Tbsp. chili powder 1/2 tsp. ground cumin 3 cups cubed or shredded cooked chicken Directions:
Heat olive oil in a large pot and saute' onion, bell pepper and garlic until tender. Add all other ingredients except for the chicken and bring to a boil. Reduce heat. Cover and simmer stirring occasionally for about 45 minutes.
Add chicken and cook 15 minutes longer.
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Post by Activities Director on Apr 22, 2010 10:56:55 GMT -5
Chinese Chicken Salad
1/2 cup Miracle Whip Salad Dressing 1 tablespoon soy sauce 1/2 teaspoon ground ginger 4 large pieces carry-out fried chicken, chilled, coarsely chopped (about 3 cups) 1 cup chinese pea pods, sliced lengthwise 1/2 cup shredded carrot 1/4 cup chopped green onions 1 tablespoon sesame seeds, toasted 3 cups shredded lettuce
Mix salad dressing, soy sauce and ginger until well blended. Add chicken, pea pods, carrots, onions and sesame seeds. Mix well. Refrigerate. Serve on lettuce covered platter.
Makes 4 servings
You may substitute 3 cups chopped cooked chicken for fried chicken.
This recipe created by Kraft Foods.
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Post by Activities Director on Apr 22, 2010 10:54:22 GMT -5
Neptune Pasta Salad Enjoy the health benefits and great taste of seafood in this speedy pasta salad. Prep: 10 min - Cook: 15 min 1 package Betty Crocker® Suddenly Salad® Caesar pasta salad mix 1/4 cup cold water 3 tablespoons vegetable oil 1 (8 oz.) package frozen seafood chunks (imitation crabmeat), thawed 1 1/2 cups broccoli flowerets 1. Empty Pasta mix into large pan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. 2. Stir together Seasoning mix from pasta mix, cold water and oil in large bowl; set aside. 3. Drain pasta; rinse with cold water. Shake to drain well. Stir pasta into seasoning mixture. Stir seafood chunks and broccoli into salad. Just before serving, toss with Croutons and Parmesan Topping from pasta mix. Makes 4 servings Substitution: Replace half of the imitation crabmeat with frozen (thawed) cooked salad shrimp for a salad brimming with treasures of the sea! Variation: Add 1 cup cherry tomato halves for a burst of color and vine-ripe flavor. Nutritional Info Per 1 Serving: Calories 335 (Calories from Fat 110); Fat 12g (Saturated 2g); Cholesterol 40mg; Sodium 780mg; Potassium 460mg; Carbohydrate 39g (Dietary Fiber 3g); Protein 21g Diet Exchanges: 2 Starch; 1 1/2 Lean Meat; 2 Vegetable; 1 Fat This recipe displayed with permission from General Mills, Inc.
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Post by Activities Director on Apr 15, 2010 10:04:55 GMT -5
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Post by Activities Director on Mar 31, 2010 13:33:59 GMT -5
Easy & Layer Salad
Ingredients: •6 cups chopped lettuce •salt and pepper •6 hard-cooked eggs, sliced •2 cups frozen peas, thawed •8 to 16 ounces bacon, crisp-cooked, drained, and crumbled •2 cups (8 ounces) shredded mild Cheddar cheese •1 cup mayonnaise •1 to 2 tablespoons sugar •1/4 cup sliced green onion with tops •paprika Preparation: Place 3 cups of the lettuce in bottom of large bowl; sprinkle with salt and pepper. Layer egg slices over lettuce in bowl and sprinkle with more salt and pepper. Continue to layer vegetables in this order: peas, remaining lettuce, crumbled bacon, and shredded cheese, along with light sprinklings of salt and pepper. Combine mayonnaise and sugar; spread over top, spreading to edge of bowl to cover entire salad. Cover and chill 24 hours or overnight. Garnish with green onion and a little paprika. Toss before serving. This salad serves 12 to 15. ------------------------------------------
Sweet Potatoes Cook Time: 45 minutes Ingredients: •4 medium sweet potatoes, even in size •vegetable oil •butter •salt and paprika or cinnamon sugar Preparation: Scrub sweet potatoes; brush each with vegetable oil. Arrange potatoes on oven rack and bake at 450° for 35 to 45 minutes, until tender. Remove at once and prick with a fork to let steam out. Cut a 1 1/2-inch cross in the center of each potato. Hold each potato with pot holder and press upwards until filling "bursts" up through the cuts. Top with butter and sprinkle with salt and paprika or a mixture of cinnamon and sugar. Serves 4. ----------------------------------
Leg of lamb recipe with garlic and herbs, served with pan gravy. Scroll down to see more lamb recipes. Ingredients: •1 leg of lamb, about 5 pounds •4 cloves garlic, crushed •2 teaspoons salt •2 teaspoons dried leaf oregano, crushed •1/2 teaspoon pepper •1 cup dry red wine •1/4 cup sliced green onions •2 tablespoons lemon juice •2 tablespoons flour •salt and pepper to taste Preparation: Cut deep slits in meat at 2-inch intervals. Combine crushed garlic, salt, oregano, and pepper; press into the slits in meat. Place lamb on a rack, fat side up, in open roasting pan. Mix red wine and green onions and lemon juice; reserve 1 cup of mixture for gravy. Brush lamb with a little of the remaining wine mixture. Brushing frequently with the wine mixture, roast at 325° for about 30 minutes per pound, or until thermometer reads about 175° for medium. Lift roast to a warm platter and make gravy. Pour juices into a measuring cup; skim off juices. Add water to juices to make 1 cup. Measure 2 tablespoons of the fat into the roasting pan, over medium low heat. Stir in flour scraping up browned bits from bottom of pan. Add meat juices and reserved red wine mixture. Cook, stirring constantly, until hot and bubbly. Cook for 1 minute then season with salt and pepper to taste. Serve gravy with leg of lamb. Serves 8. -------------------------------------
Marinated mushrooms are combined with spinach in this tasty salad recipe. Ingredients: •1/2 cup salad oil •1/4 cup white wine vinegar •1/4 cup sliced red onion •1/2 teaspoon dried leaf basil •1/2 to 3/4 teaspoon salt •1/4 teaspoon ground black pepper •8 ounces thinly sliced fresh mushrooms •1 pound spinach leaves, torn into bite-size pieces Preparation: In a small bowl, combine oil, vinegar, onion, basil, salt, and pepper. Add mushrooms, cover, then let marinate for about 2 hours at room temperature or overnight in the refrigerator. Stir occasionally to keep mushrooms coated with marinade mixture. Place spinach in a salad boil; add mushroom mixture and toss well. Serve immediately. Serves 6.
---------------------------------------- Biscuits Yeast in the dough makes this biscuit recipe lighter than most. Ingredients: •1 package active dry yeast (about .25 ounce) •1/4 cup warm water, about 110° F. •2 cups warmed buttermilk, about 110° F. •5 to 5 1/4 cups all-purpose flour •1/4 cup granulated sugar •2 teaspoons baking powder •1 teaspoon baking soda •1 tablespoon salt •3/4 cup chilled shortening •4 tablespoons chilled butter •melted butter Preparation: Dissolve the yeast in the 1/4 cup of warm water. Set aside. In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening until mixture resembles coarse meal, with some small pea-size pieces of fat. Stir in yeast mixture and buttermilk, blending well. Turn dough out onto a lightly floured surface and knead with floured hands just a few turns. Pat into a round about 1/2-inch thick. Cut with 2- to 2 1/2-inch biscuit cutters. Place cut out biscuits on a lightly greased baking sheet. Cover with a dish cloth and let rise in a warm place for about 30 minutes. Bake at 400° for about 15 to 20 minutes. Brush tops with the melted butter while still hot. Makes about 2 to 3 dozen angel biscuits, depending on size. ---------------------------------------- Broiled ham slice with a mustard brown sugar glaze. Ingredients: •1 center-cut ready-to-eat ham steak, about 1 1/2 pounds •2 teaspoon dry mustard •1/4 cup brown sugar, packed •2 tablespoon vinegar Preparation: Place ham on a rack in a shallow pan. Combine mustard with brown sugar and vinegar; sprinkle over ham steak. Broil ham slice under moderate heat until browned; turn, baste with pan drippings, and broil until lightly browned. Serves 4. -----------------------------------------------------
Baked ham recipe with marmalade and orange juice, along with mustard and spices. Cook Time: 2 hours Ingredients: •1 boneless canned or fully cooked smoked ham, about 4 pounds •1 jar (10 ounces) orange marmalade •1/2 cup orange juice •1 tablespoon prepared mustard •1/4 teaspoon ground cloves •1/4 teaspoon ground ginger •1/2 cup raisins Preparation: Place ham on a rack in roasting pan, fat side up; score fat. Bake at 325° for 1 hour and 15 minutes. In a saucepan over low heat combine marmalade, orange juice, mustard, cloves, and ginger. Simmer for 5 minutes. Spoon half of the orange mixture over the ham; continue baking for 30 minutes. Add raisins to the remaining orange mixture and serve with ham. Serves 10 to 12
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Fresh Herb Dinner Rolls
16-1/2 ounces (3-2/3 cups) all-purpose flour 1/4-ounce package rapid-rise yeast 1/3 cup granulated sugar 1 teaspoon table salt 1 cup half-and-half 3 ounces (6 tablespoons) unsalted butter, cut into 6 pieces; more for the pan 3 large egg yolks 1 ounce (2 tablespoons) unsalted butter, melted
Mix the dough: In the bowl of a stand mixer, whisk the flour, yeast, sugar, and salt.
Poppyseed Variation: If making this variation, add 1 tablespoon poppyseeds to the flour mixture now.
Fit the mixer with the dough hook. In a small saucepan over medium heat, heat the half-and-half and the 3 ounces of butter, stirring constantly, until the butter melts and the liquid registers about 120°F on an instant-read thermometer. With the mixer on medium low, pour the warm milk mixture into the dry ingredients. Add the yolks. Mix on medium low until the flour is completely incorporated, 1 to 2 minutes.
Cheddar & Black Pepper Variation: If making this variation, add 5 ounces (about 2 cups loosely packed) finely shredded extra-sharp Cheddar and 2 teaspoons coarsely ground black pepper now.
Increase the speed to medium high and knead until the dough is very smooth and elastic and pulls away from the bottom of the bowl (a little will stick to the sides), about 5 minutes.
Herb Variation: If making this variation, add about 3/4 cup chopped fresh herbs (try 1/2 cup flat-leaf parsley, 1/4 cup chives, and 1 teaspoon thyme) now.
If the dough climbs up the hook, stop the mixer and scrape the dough back into the bowl. Repeat as needed. Also, the mixer might dance around on the counter, so hold on to it.
Let the dough rise: Scrape the bowl, scoop up the dough, and shape it into a ball. Lightly grease the sides of the same bowl (or another large one) and put the dough into it. Cover the top securely with plastic. Let the covered dough rise in a warm spot until nearly doubled in size, 45 to 55 minutes.
Portion the dough: Turn out the dough onto a clean surface and gently press to deflate. There's no need to flour the countertop or your hands (unless you're making the herb variation, in which case the dough may be sticky). With a pastry cutter or a chef's knife, divide the dough into about 16 equal pieces, 2 to 2-1/3 ounces each. To ensure even rolls, use a scale to weigh the portions. Lightly grease a 9x13-inch Pyrex baking dish with butter.
Shape the rolls: Work with one piece of dough at a time; cover the others with plastic or a damp towel. There's no need to flour your hands (unless you're making the herb variation). Put one piece of dough on the counter. With a cupped palm, press down gently but firmly, rolling the piece in tight circles on the work surface until it forms a smooth-skinned ball with a seam on the bottom. Put the ball, seam side down, in the greased baking dish, cover loosely with plastic, and repeat with the remaining dough. (The dough balls can be arranged in rows or placed randomly; just be sure they're even.) Cover the baking dish with plastic and let the balls rise in a warm spot until they're about one and a half times their original size and have risen about three-quarters of the way up the pan rim (they won't yet fill the pan). This will take 40 to 60 minutes, depending on the temperature of your kitchen. Meanwhile, heat the oven to 375°F.
The shaped rolls have a tight skin on the top and a neat seam on the bottom. Poppyseed Variation: If making this variation, sprinkle on 1 teaspoon poppyseeds now.
Bake the rolls: Remove the plastic wrap and bake the rolls until they're puffed and well browned, 20 to 25 minutes. Remove from the oven and brush the tops with the melted butter, if you like. Serve warm.
Source: Fine Cooking ----------------------------------------------------------------------
Fast-rising yeast makes these rolls easy enough to make any time. I actually purchased herbes de Provence at a market in the South of France. It usually includes basil, marjoram, sage, thyme, rosemary, and lavender. You can use any combination of herbs you like.
Makes 12 rolls
1 (1/4-ounce) package fast-rising yeast 1 cup warm water (105–115°F) 1 tablespoon sugar 1 tablespoon solid vegetable shortening 2 1/2–3 cups all-purpose flour, divided 1 teaspoon salt 1 teaspoon herbes de Provence 1 tablespoon butter, melted
Sprinkle yeast into warm water in bowl of a heavy-duty mixer. Add sugar and
shortening and stir. Let stand 5 minutes. Add 1 1/2 cups flour, salt, and herbes de Provence and beat until well mixed. Stir in enough remaining flour to make a soft dough. Save at least 1/4 cup of flour to add while kneading the dough.
Place dough on well-floured surface and shape it into a ball. Place your fingers on top of dough ball, curled slightly, and pull dough toward you; then push it away, using palms of your hands. Turn dough 1/4 turn and repeat. Knead until smooth and elastic, about 5 to 8 minutes.
To judge whether dough has been sufficiently kneaded, place it on work surface, pull both ends gently, and release. Dough should be elastic and spring back. Little blisters of air should be visible just under the surface.
Cover and let dough rest 10 minutes. I just invert a bowl over the dough.
Lightly grease a 13 x 9-inch baking pan. Punch dough down and divide it into 12 pieces. Shape dough into balls by pulling the sides underneath forming a smooth top. Place in prepared pan.
Cover pan and let dough rise in a warm place about 30 minutes or until rolls have doubled in volume. Test by pressing dough lightly. If your finger leaves only a slight imprint the dough is ready.
Heat oven to 400°F with rack in middle. Bake rolls 15 to 20 minutes or until they are golden brown. After rolls are removed from oven, brush them with melted butter.
Secrets to Success: To form the rolls, I divide the dough in half and then continue to divide each half until I have 12 pieces. If the pieces are very uneven, pinch dough from larger balls and add it to smaller balls so the rolls bake evenly.
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Post by Activities Director on Mar 28, 2010 17:40:00 GMT -5
Jone's Swedish Meatballs
Meat: (the main ingredient) 2 pounds ground lean meat: use beef, pork or veal (may use some textured vegetable protein ground beef substitute) Filler: (to give the meatballs the right consistency) 2 eggs 1 cup milk, cream, meat broth or water 1/2 cup all-purpose flour OR 1/2 cup fine bread crumbs OR 1 cup torn bread OR 1 cup mashed potatoes Salt and Pepper: Salt to taste (1 1/2 teaspoons suggested) Pepper to taste (white or black pepper - 1/2 teaspoon suggested) More Flavor: Option 1: 1 minced onion 1/4 tsp dry mustard or 1/4 teaspoon allspice Option 2: 1/4 tsp dry mustard 1/8 tsp ground nutmeg
By hand or on medium speed with an electric mixture, thoroughly blend the ground meat, filler, salt and pepper, and other flavorings. Beat until very well mixed. Form into balls about 3/4"-1 1/2" in diameter: do this by hand, or use a tablespoon-sized cookie scoop, or a melon baller. Makes 30-150 meatballs depending on how large they are. Serves 6-8, more on the smörgåsbord.
Cooking methods:
Pan-fried: Heat a skillet with 2-3 tablespooons of cooking oil to medium-high heat. Fill the skillet about half full with the meatballs, and fry them for about 10 minutes. Shake the skillet gently during cooking to keep the meatballs turning and to cook them evenly, about 10-15 minutes depending on size. You may need a spatula to encourage some of the more stubborn meatballs to turn over properly. As soon as meatballs are browned, take them out of the pan, let them cool and drain a bit, and keep them warm (try using an oven-proof dish in a barely-warm oven) until ready to add sauce and serve.
Oven-fried: Use ungreased baking sheets -- the kind with rims on all four sides. Separate the meatballs slightly, bake at 450F for 10-15 minutes. Remove carefully from the baking sheets..
For most sauces, you'll stir the meatballs into the sauce then transfer them to the serving dish. Meatballs can be prepared ahead, and refrigerated in a covered container for 2-3 days or frozen in airtight containers for several months. You can freeze cooled meatballs spread out on a clean, cool baking sheet, then transfer them to airtight containers, if you want to be able to make a large quantity of meatballs and remove just enough at one time. Thawed or refrigerated meatballs should be heated in a single layer on an ungreased rimmed baking sheet for 10-15 minutes at 375F.
Brown sauce or red wine sauce or sherry sauce:
2 tablespoons pan fat 2 tablespoons all-purpose flour 1 cup beef broth (may be made from bouillon) or 1 can condensed beef broth 1/2 - 3/4 cup water (to taste) 3 tablespoons red wine or sherry (optional)
Add the flour to the pan fat in a saucepan, mix thoroughly. Discard the rest of the fat from the cooking pan, then rinse the pan in some of the broth to loosen the bits of meat from the pan. Add the broth to the fat/flour base in the saucepan. (Tip: at this point, mixing the flour/fat mixture and the broth mixture in the blender removes all lumps thoroughly.) Heating this mixture, slowly add the water to taste. Bring to a boil. (Add red wine or sherry if desired at this point.)
Sour cream sauce or Gjetost sauce:
1 cup sour cream 1/2 cup shredded gjetost
Transfer the meatballs to the serving dish. Discard the fat from the cooking pan, stir the sour cream into the pan to pick up the rest of the pan drippings and the bits of meat. Heat slightly, do not boil. Stir in the shredded cheese if desired. Pour hot mixture over the meat.
White sauce:
2 tablespoons butter 2 tablespoons all-purpose flour 1 1/2 cup half and half or cream 1/2 cup water or chicken broth (may be made from bouillon) Fresh dill leaves or parsley leaves (optional)
Add the flour to the butter in a saucepan, mix thoroughly, turn on heat to low heat. Discard the fat from the cooking pan, then rinse the pan in the water or broth to loosen the bits of meat from the pan. Add the water or broth to the butter/flour base in the saucepan and mix thoroughly. (Tip: at this point, mixing the flour/fat mixture and the broth mixture in the blender removes all lumps thoroughly.) Turn up the heat and bring to a boil. Turn the heat to low, and add the half and half or cream slowly. Simmer until a good consistency. Add dill or parsley if desired. Stir the meatballs into the sauce until heated through. Transfer to the serving dish and serve immediately.
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Post by Activities Director on Mar 26, 2010 10:38:28 GMT -5
Hot Cheese Pastry Recipe A variation of Tyropita
INGREDIENTS : 1/2 cup cottage cheese 2 eggs, beaten 7/8 cup Feta cheese 1/2 package phyllo dough, about 8 sheets 3-1/2-ounces olive oil 3 tablespoons flat-leaf parsley, chopped Pepper, to taste
Crumble feta cheese into a bowl. Add cottage cheese, parsley and eggs and beat together with a fork until well blended. Season with pepper. Cut phyllo pastry down the longest length into 2-3/4-inch strips. Take 1 strip and cover other strips with a damp tea towel to prevent drying out. Brush strip with olive oil and put a heaping teaspoon of the cheese mixture on the bottom left-hand corner. Fold over the corn with the filling so it meats the long-side edge and forms a triangle. Continue folding the filling up and over from side to side to form a neat triangle.
Place on an oiled baking sheet and brush with oil. Continue with the remaining phyllo pastry and mixture until all is used. Bake in a preheated 375 degree oven for 5 to 15 minutes until light golden brown. Serve hot.
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Post by Activities Director on Mar 25, 2010 15:10:48 GMT -5
Marble Easter Cake
A moist delicious cake bursting with Spring.
Ingredients:
1 cup powdered sugar 1 cup granulated sugar 1/2 cup butter 1 tea. vanilla dash salt 2 1/2 cup flour 2 tea. baking powder 1 cup cold water spring food coloring toothpicks Frosting: 12 oz Cool Whip 8 oz. cream cheese 2/3 cup powdered sugar 1 tsp. vanilla preserves decoration and coconut optional Directions:
Cream butter until fluffy, add vanilla and salt. While creaming butter sift the two sugars three times. After the butter is creamy add sugars slowly with 2 or 3 tablespoons of the 1 cup cold water. Sift the flour and baking powder 3 times then add to the butter/sugar batter alternating with the rest of the water.
Beat 6 egg whites until stiff then fold them in. Pour half in each of two 9 inch pans. Drop several drops of food coloring a couple of inches apart, take a toothpick or knife and push the color down into the batter swirling around. Move a few inches and repeat with another color.
Make sure you push the coloring down into the batter. You could use cake decorating paste for deeper color. Bake 25 minutes at 350 degrees F.
If you prefer to use a box mix:
Mix batter as directed on box, if you are using a cheaper brand add a box of instant pudding for great moisture. Pour in two 9" cake pans greased, floured and lined with parchment or waxed paper.
Bake your cakes and cool. Remove from the pans. Put a dollop of frosting in the center of your plate to secure your bottom layer, spread it out some so it is level. Spread frosting over your cake then a layer of your preserves. Add the second layer and frost the top and sides of both layers. Pipe or spread a border around the edges and fill inside the border with more of your preserves. Pipe or drop frosting in the center of the top.
If your family likes coconut, put 1 cup in a container, add 2 drops of food coloring and shake until all is distributed evenly. Make 3 different colors of colored coconut and add it to the frosting around the sides of the cake. Our family loves coconut so I add a cup to the cake batter.
A little hint from my Mother, if you freeze your cake layers they will come out of your pans easier without breaking and be easier to handle. If you only have one pan, your batter will keep until your first cake cools enough to remove from the pan.
This frosting is so quick and easy, not over rich as the ones made with shortening. Just bring all ingredients to room temp and beat with mixer until it is of spreading consistency. Because it has cream cheese and cool whip in it, please refrigerate the cake.
By latrtatr from Loup City,NE
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Post by Activities Director on Mar 24, 2010 10:52:05 GMT -5
Tasty cheese spread
Ingredients: •6 fresh basil leaves •3 medium cloves garlic •1 (8-oz.) pkg. cream cheese, softened •1 cup grated Parmesan cheese •1 cup chopped walnuts •1/2 cup olive oil •fresh basil leaves for garnish Preparation: In food processor, process basil and garlic until finely chopped. Add cream cheese, Parmesan cheese, walnuts, and olive oil; process until smooth. Transfer spread mixture to a serving bowl and garnish with fresh basil leaves.
Orange butter Ingredients: •1/2 cup softened butter •1 tbsp orange juice •1 tsp grated orange peel Preparation: Combine butter, orange juice, and orange peel; blend well.
Butter Rum Sauce Ingredients: •1 cup light brown sugar, packed •3 tablespoons flour •1/4 teaspoon salt •1/2 cup water •2 tablespoons butter •2 teaspoons rum flavoring •1/2 cup toasted pecans* Preparation: In a heavy saucepan, combine brown sugar, flour, and salt; add water. Cook over low heat, stirring constantly, until smooth and thick. Add butter and flavoring. Cool. Stir in toasted pecans. *To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
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Post by Activities Director on Mar 23, 2010 9:55:41 GMT -5
Prize Winning Peach Coffee Cake
This recipe took first prize in 1990 at the San Bernardino County Fair in Victorville, CA. It is a fairly quick and easy coffee cake to put together and is one of my family's favorites.
Ingredients:
1 1/2 cups flour 1 cup sugar 2 tsp. baking powder 1/8 tsp. salt 1 cup real Butter (do not use margarine) 4 eggs 1 can Cling Peaches(29oz), well drained Crumb Topping: 1/2 cup butter 1 cup flour 1/4 cup sugar 2 Tbsp. cinnamon Icing:(*Optional): 1 cup powdered sugar 1/4 tsp. vanilla extract 3-5 tsp. peach juice (or enough to make icing of drizzling consistency) Directions:
Preheat oven to 350 degrees F. Grease a 13x9 inch inch baking pan. Put peaches in a strainer and set aside to drain well. Reserve peach juice if you are adding icing.
In a large bowl with mixer at low speed beat all cake ingredients except peaches, until well mixed. Beat for 4 minutes more on high speed. Spread batter evenly in prepared pan.
Arrange peaches on top of batter.
Melt butter for crumb topping in a small saucepan. Remove from heat and quickly stir in cinnamon and sugar to dissolve.
Stir in flour, mashing with a fork until crumbly. Crumble topping over peaches.
Bake 45 - 50 minutes until light golden brown and cake passes the toothpick test. Be sure not to push the toothpick through a peach.
*Note: The batter will rise up and enclose most of the peaches and crumb topping, this is normal. Stir together Icing ingredients and drizzle over warm coffee cake if desired.
This Coffee Cake is rich and pretty sweet just as it is. If you have a real sweet tooth or want to add a more decorative touch you may want to add it. The Coffee Cake is delicious either way.
Servings: 12 Time: 10 Minutes Preparation Time 45 - 50 Minutes Cooking Time
Source: This recipe is my personal creation.
By Sew Craftie from So Cal
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Post by Activities Director on Mar 16, 2010 11:27:51 GMT -5
Rosemary and Garlic Potatoes
2 1/2 pounds potatoes, scrubbed and halved or quartered, to approx. 1-2 inches in diameter 3-5 garlic cloves, peeled and diced 3 tablespoons olive oil (or less if on a fat-restricted diet) 4 teaspoons chopped fresh rosemary salt and pepper to taste
Steam or boil the potatoes for 7-9 minutes or until they are barely tender. In a non-stick skillet cook the garlic in the oil over moderate heat, stirring, until it is pale golden, about 1 minute. Add the potatoes, rosemary and salt and pepper and saute the mixture over moderately high heat, stirring for 5 minutes, or until the potatoes are golden.
Crusty Garlic and Rosemary Potatoes from Bon Appetit
2 pounds potatoes, quartered 5 large garlic cloves, sliced thin lengthwise 2 Tbs. olive oil 3 tsp. chopped fresh rosemary
In a steamer set over boiling water, steam the potatoes, covered, for 8 to 10 minutes or until they are just tender. In a non-stick skillet cook the garlic in the oil over moderate heat, stirring, until it is pale golden. Add the potatoes, the rosemary and salt and pepper to taste and saute the mixture over moderately high heat, stirring for 5 minutes, or until the potatoes are golden.
Rosemary Lemonade
1 1/2 cups sugar 1 1/2 cups freshly squeezed lemon juice zest from 2 of the squeezed lemons 2 sprigs of rosemary, at least 3 inches long pinch salt 8 cups water
Combine sugar, one cup water, rosemary, salt, and lemon peel in a saucepan and bring to boil, stirring to dissolve sugar. Cook at least 10 minutes at medium heat to infuse flavors. Strain or pick out the rosemary and lemon peel and discard. Cool the sugar mixture. Stir it with the fresh lemon juice and the water and serve over ice. A rare treat!
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Post by Activities Director on Mar 16, 2010 9:53:47 GMT -5
Lemon Blueberry Bread Recipe:
1 1/2 cups (195 grams) all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 6 tablespoons (85 grams) unsalted butter, room temperature 3/4 cup (150 grams) granulated white sugar 2 large eggs 1/2 teaspoon pure vanilla extract 1 tablespoon grated lemon zest (outer yellow skin of the lemon) 1/2 cup (120 ml) milk 1 cup fresh blueberries
Lemon Glaze: 1/4 cup (50 grams) granulated white sugar 2 tablespoons fresh lemon juice
Lemon Blueberry Bread Recipe: Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm).
In a separate bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries.
Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
Meanwhile, in a small saucepan, bring the 1/4 cup (50 grams) of sugar and the 2 tablespoons of lemon juice to a boil, stirring until the sugar dissolves.
When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack. This bread is best served on the day it is made.
Makes 1 loaf.
Sources:
Beranbaum, Rose Levy. 'The Cake Bible'. William Morrow & Company, Inc. New York: 1988.
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