Ingredients
1 cup baby spinach leaves
1 tablespoon dried cranberries
1 tablespoon chopped salted pecans
1/2 apple, cored and diced
1 tablespoon diced red onion
2 tablespoons grated carrot
1/4 avocado, peeled and diced
1 tablespoon balsamic vinaigrette salad dressing, or to taste
Directions
Place spinach, cranberries, pecans, apple, onion, carrot, and avocado into a bowl. Drizzle with balsamic vinaigrette, and toss to coat.
Sunday, July 3, 2011
Cooking : Brussels Sprouts and Feta Pastry Roll
Ingredients
15 Brussels sprouts, trimmed and cut in half
2 tablespoons fresh lemon juice
3 tablespoons balsamic vinegar, or to taste
1 teaspoon honey, or to taste
1/4 cup olive oil
salt and ground black pepper to taste
1/4 cup chopped fresh basil
1 small white onion, chopped
1/4 cup walnuts
1/4 cup almonds
1 (6 ounce) container sheep-milk feta cheese, crumbled
2 (8 inch) square sheets of frozen puff pastry, thawed
Directions
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Place the Brussels sprouts in a saucepan with about 1 inch of water. Bring to a boil, cover, and simmer over medium-low heat until they are bright green and tender, 5 to 7 minutes. Remove from the heat, drain, and allow to cool.
Mix the lemon juice, balsamic vinegar, honey, olive oil, salt, and black pepper in a bowl; set aside.
Place the cooled Brussels sprouts into the work bowl of a food processor. Add basil, onion, walnuts, and almonds; process until the mixture is finely chopped, about 15 seconds. Remove Brussels sprouts mixture to a bowl, and mix in the feta cheese and lemon juice mixture to form a moist filling.
Lay the 2 sheets of puff pastry out on a work surface. Divide the filling in half, and spoon and pat half the filling on each square. Leave about 3/4 inch of puff pastry bare at one end of the square. Roll each square up into a roll, and pinch the unfilled end of the pastry sheet closed. Place the filled rolls onto the prepared baking sheet, seam sides down.
Bake in the preheated oven until golden brown, about 20 minutes. Serve hot.
15 Brussels sprouts, trimmed and cut in half
2 tablespoons fresh lemon juice
3 tablespoons balsamic vinegar, or to taste
1 teaspoon honey, or to taste
1/4 cup olive oil
salt and ground black pepper to taste
1/4 cup chopped fresh basil
1 small white onion, chopped
1/4 cup walnuts
1/4 cup almonds
1 (6 ounce) container sheep-milk feta cheese, crumbled
2 (8 inch) square sheets of frozen puff pastry, thawed
Directions
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Place the Brussels sprouts in a saucepan with about 1 inch of water. Bring to a boil, cover, and simmer over medium-low heat until they are bright green and tender, 5 to 7 minutes. Remove from the heat, drain, and allow to cool.
Mix the lemon juice, balsamic vinegar, honey, olive oil, salt, and black pepper in a bowl; set aside.
Place the cooled Brussels sprouts into the work bowl of a food processor. Add basil, onion, walnuts, and almonds; process until the mixture is finely chopped, about 15 seconds. Remove Brussels sprouts mixture to a bowl, and mix in the feta cheese and lemon juice mixture to form a moist filling.
Lay the 2 sheets of puff pastry out on a work surface. Divide the filling in half, and spoon and pat half the filling on each square. Leave about 3/4 inch of puff pastry bare at one end of the square. Roll each square up into a roll, and pinch the unfilled end of the pastry sheet closed. Place the filled rolls onto the prepared baking sheet, seam sides down.
Bake in the preheated oven until golden brown, about 20 minutes. Serve hot.
Cooking : Barley Broccoli Soup
Ingredients
3 cups water
3 beef bouillon cubes
1/2 cup medium pearl barley
2 cups chopped fresh broccoli, cooked and chilled
4 cups milk
5 slices American cheese
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
4 bacon strips, cooked and crumbled
Directions
In a saucepan, bring water, bouillon and barley to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender and nearly all liquid is absorbed. Stir often but do not drain. Add broccoli or asparagus. Stir in milk, cheese, nutmeg and pepper. Add bacon if desired. Heat through, stirring often, until soup is hot and cheese is melted.
3 cups water
3 beef bouillon cubes
1/2 cup medium pearl barley
2 cups chopped fresh broccoli, cooked and chilled
4 cups milk
5 slices American cheese
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
4 bacon strips, cooked and crumbled
Directions
In a saucepan, bring water, bouillon and barley to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender and nearly all liquid is absorbed. Stir often but do not drain. Add broccoli or asparagus. Stir in milk, cheese, nutmeg and pepper. Add bacon if desired. Heat through, stirring often, until soup is hot and cheese is melted.
Cooking : Biscuit-Topped Italian Casserole
Ingredients
1 pound ground beef
1 (8 ounce) can tomato sauce
3/4 cup water
1/4 teaspoon pepper
1 (10 ounce) package frozen mixed vegetables
2 cups shredded Cheddar cheese, divided
1 (12 ounce) package refrigerated buttermilk biscuits
1 tablespoon butter or margarine, melted
1/2 teaspoon dried oregano
Directions
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, water and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Stir in vegetables and 1-1/2 cups cheese. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
Split each biscuit in half. Arrange biscuits around edge of dish, overlapping slightly; brush with butter and sprinkle with oregano. Sprinkle remaining cheese over the meat mixture. Bake, uncovered, at 375 degrees F for 25-30 minutes or until the biscuits are golden brown.
1 pound ground beef
1 (8 ounce) can tomato sauce
3/4 cup water
1/4 teaspoon pepper
1 (10 ounce) package frozen mixed vegetables
2 cups shredded Cheddar cheese, divided
1 (12 ounce) package refrigerated buttermilk biscuits
1 tablespoon butter or margarine, melted
1/2 teaspoon dried oregano
Directions
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, water and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Stir in vegetables and 1-1/2 cups cheese. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
Split each biscuit in half. Arrange biscuits around edge of dish, overlapping slightly; brush with butter and sprinkle with oregano. Sprinkle remaining cheese over the meat mixture. Bake, uncovered, at 375 degrees F for 25-30 minutes or until the biscuits are golden brown.
Cooking : Butter Brickle Cake
Ingredients
2 cups all-purpose flour
1 1/3 cups white sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter flavored shortening
1 1/2 teaspoons vanilla extract
3 egg whites, beaten
1/4 cup butter
2 cups confectioners' sugar
2 tablespoons evaporated milk
2 tablespoons hot water
1 1/2 teaspoons vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
Sift the flour, white sugar, baking powder and salt together. Mix in the shortening, milk and vanilla. Beat until well combined. Add the egg whites and beat for 2 minutes. Pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Let cool then ice.
To Make Icing: Melt butter in a saucepan until it begins to brown. Remove from heat and add the confectioners' sugar, evaporated milk or half and half, hot water and 1-1/2 teaspoons vanilla extract. Beat at medium speed for three minutes. Then pour icing over cake and allow icing to set. Enjoy!
2 cups all-purpose flour
1 1/3 cups white sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter flavored shortening
1 1/2 teaspoons vanilla extract
3 egg whites, beaten
1/4 cup butter
2 cups confectioners' sugar
2 tablespoons evaporated milk
2 tablespoons hot water
1 1/2 teaspoons vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
Sift the flour, white sugar, baking powder and salt together. Mix in the shortening, milk and vanilla. Beat until well combined. Add the egg whites and beat for 2 minutes. Pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Let cool then ice.
To Make Icing: Melt butter in a saucepan until it begins to brown. Remove from heat and add the confectioners' sugar, evaporated milk or half and half, hot water and 1-1/2 teaspoons vanilla extract. Beat at medium speed for three minutes. Then pour icing over cake and allow icing to set. Enjoy!
Cooking : Blue Hawaiian
Ingredients
2 fluid ounces pineapple juice
1 fluid ounce blue curacao
1 1/2 fluid ounces coconut-flavored rum
Directions
Pour the pineapple juice, curacao, and rum into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.
2 fluid ounces pineapple juice
1 fluid ounce blue curacao
1 1/2 fluid ounces coconut-flavored rum
Directions
Pour the pineapple juice, curacao, and rum into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.
Cooking : Apple Zucchini Bread
Ingredients
4 cups all-purpose flour
1 tablespoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups vegetable oil
2 cups sugar
1 cup packed brown sugar
1 tablespoon vanilla extract
2 cups shredded, unpeeled zucchini
1 cup peeled, shredded fresh apple
1 1/2 cups chopped pecans
Directions
In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. In another bowl, beat eggs. Add oil, sugars and vanilla. Pour over dry ingredients; mix well. Stir in zucchini, apples and pecans (batter will be stiff). Spoon into three greased 8-in. x 4-in. x 3-in. loaf pans. Bake at 350 degrees F for 50-55 minutes or until done. Cool in pans for 10 minutes before removing to a wire rack to cool completely.
4 cups all-purpose flour
1 tablespoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups vegetable oil
2 cups sugar
1 cup packed brown sugar
1 tablespoon vanilla extract
2 cups shredded, unpeeled zucchini
1 cup peeled, shredded fresh apple
1 1/2 cups chopped pecans
Directions
In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. In another bowl, beat eggs. Add oil, sugars and vanilla. Pour over dry ingredients; mix well. Stir in zucchini, apples and pecans (batter will be stiff). Spoon into three greased 8-in. x 4-in. x 3-in. loaf pans. Bake at 350 degrees F for 50-55 minutes or until done. Cool in pans for 10 minutes before removing to a wire rack to cool completely.
Cooking : Beef Pepper Steak
Ingredients
12 black peppercorns, coarsely ground
2 tablespoons tamari
1 clove garlic, minced
1 pinch white sugar
1 pinch salt
10 ounces beef filet
2 tablespoons butter
Directions
In a small, nonporous bowl, combine the peppercorns, tamari, garlic, sugar and salt. Add the beef filet and coat well on all sides. Cover and marinate in the refrigerator for 1 hour.
Melt butter in a medium saucepan over medium high heat. Place the beef filet in the pan and saute for 6 to 8 minutes per side, or until internal temperature reaches at least 145 degrees F (65 degrees C).
12 black peppercorns, coarsely ground
2 tablespoons tamari
1 clove garlic, minced
1 pinch white sugar
1 pinch salt
10 ounces beef filet
2 tablespoons butter
Directions
In a small, nonporous bowl, combine the peppercorns, tamari, garlic, sugar and salt. Add the beef filet and coat well on all sides. Cover and marinate in the refrigerator for 1 hour.
Melt butter in a medium saucepan over medium high heat. Place the beef filet in the pan and saute for 6 to 8 minutes per side, or until internal temperature reaches at least 145 degrees F (65 degrees C).
Cooking : A Potato Salad Sandwich
Ingredients
1 hamburger bun
1 1/2 tablespoons mayonnaise
2 leaves of lettuce
2 slices tomato
1/3 cup prepared potato salad
Directions
Open bun and spread each side with mayonnaise. Place lettuce leaves and tomato slices on bottom half of bun. Scoop potato salad onto tomato, and gently spread toward edges of bun. Cover with top of bun.
1 hamburger bun
1 1/2 tablespoons mayonnaise
2 leaves of lettuce
2 slices tomato
1/3 cup prepared potato salad
Directions
Open bun and spread each side with mayonnaise. Place lettuce leaves and tomato slices on bottom half of bun. Scoop potato salad onto tomato, and gently spread toward edges of bun. Cover with top of bun.
Cooking : Apple, Cranberry, and Pear Crisp
Ingredients
2 Rome Beauty apples - peeled, cored, and cubed
2 Comice pears - peeled, cored, and cubed
1/2 cup dried cranberries
1 tablespoon all-purpose flour
2 tablespoons honey
1 1/2 tablespoons lemon juice
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick cooking oats
1/4 cup ground walnuts
1/2 cup butter
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch baking dish.
Mix the apples, pears, cranberries, 1 tablespoon flour, honey, and lemon juice in the prepared dish.
In a bowl, mix 1/2 cup flour, brown sugar, oats, walnuts, and butter to the consistency of coarse crumbs. Sprinkle loosely over the fruit mixture.
Bake 45 minutes in the preheated oven, or until brown and crisp on top.
2 Rome Beauty apples - peeled, cored, and cubed
2 Comice pears - peeled, cored, and cubed
1/2 cup dried cranberries
1 tablespoon all-purpose flour
2 tablespoons honey
1 1/2 tablespoons lemon juice
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick cooking oats
1/4 cup ground walnuts
1/2 cup butter
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch baking dish.
Mix the apples, pears, cranberries, 1 tablespoon flour, honey, and lemon juice in the prepared dish.
In a bowl, mix 1/2 cup flour, brown sugar, oats, walnuts, and butter to the consistency of coarse crumbs. Sprinkle loosely over the fruit mixture.
Bake 45 minutes in the preheated oven, or until brown and crisp on top.
Cooking : Almond Carrots
Ingredients
2 pounds carrots, sliced
1 small onion, thinly sliced
1 small green bell pepper, cut into thin strips
1/2 cup vegetable oil
1/2 cup white sugar
1/4 cup distilled white vinegar
2 teaspoons almond extract
1 teaspoon dried basil
Directions
In a medium saucepan with enough water to cover, boil carrots until tender but crisp. Remove from heat, drain, and place in a medium bowl with onion and pepper.
In a medium saucepan over medium heat, blend oil, sugar, vinegar, almond extract and basil. Cook and stir until sugar is dissolved.
Pour the oil mixture over the carrot mixture. Cover, and chill in the refrigerator 8 hours or overnight before serving cold.
2 pounds carrots, sliced
1 small onion, thinly sliced
1 small green bell pepper, cut into thin strips
1/2 cup vegetable oil
1/2 cup white sugar
1/4 cup distilled white vinegar
2 teaspoons almond extract
1 teaspoon dried basil
Directions
In a medium saucepan with enough water to cover, boil carrots until tender but crisp. Remove from heat, drain, and place in a medium bowl with onion and pepper.
In a medium saucepan over medium heat, blend oil, sugar, vinegar, almond extract and basil. Cook and stir until sugar is dissolved.
Pour the oil mixture over the carrot mixture. Cover, and chill in the refrigerator 8 hours or overnight before serving cold.
Cooking : Beef and Barley Soup I
Ingredients
2 beef soup bones
2 tablespoons kosher salt
5 stalks celery
1 onion, quartered
1/2 teaspoon ground black pepper
2 'bouqet garni' spice balls
1/2 pound baby carrots
1/4 cup fresh parsley
11 cloves garlic, peeled
1 cup barley
Directions
Place beef bones in a large size slow cooker. Add salt, celery stalks, onion, bouquets garnis, pepper, carrots, parsley and garlic. Fill slow cooker within 2 inches of the top with hot water and cook for 6 hours, covered on high heat, stirring occasionally.
Add barley and cook for 2 more hours stirring occasionally or until meat can easily be removed from bones.
Remove and discard onion, bouquets garnis, celery, and parsley.
Transfer bones to a dish and remove meat from bones, being careful not to take off cartilage or gristle. Place meat back into soup, stir, and serve.
2 beef soup bones
2 tablespoons kosher salt
5 stalks celery
1 onion, quartered
1/2 teaspoon ground black pepper
2 'bouqet garni' spice balls
1/2 pound baby carrots
1/4 cup fresh parsley
11 cloves garlic, peeled
1 cup barley
Directions
Place beef bones in a large size slow cooker. Add salt, celery stalks, onion, bouquets garnis, pepper, carrots, parsley and garlic. Fill slow cooker within 2 inches of the top with hot water and cook for 6 hours, covered on high heat, stirring occasionally.
Add barley and cook for 2 more hours stirring occasionally or until meat can easily be removed from bones.
Remove and discard onion, bouquets garnis, celery, and parsley.
Transfer bones to a dish and remove meat from bones, being careful not to take off cartilage or gristle. Place meat back into soup, stir, and serve.
Cooking : Alicia's Aloo Gobi
Ingredients
1/4 cup olive oil
1 medium onion, chopped
1 tablespoon minced garlic
1 teaspoon cumin seeds
1 (15 ounce) can diced tomatoes
1 (15 ounce) can coconut milk
2 tablespoons ground coriander
1 tablespoon salt
1 tablespoon ground turmeric
1 tablespoon cayenne pepper
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
3 large Yukon Gold potatoes, peeled and cubed
1 medium head cauliflower, chopped into bite size pieces
1 (15 ounce) can garbanzo beans, drained
2 tablespoons garam masala
Directions
Heat oil in a large pot on medium-high heat and add onion. Cook until softened, about 4 minutes, then stir in garlic and cumin. Continue to cook until onion begins to brown.
Stir in tomatoes and coconut and the coriander, salt, turmeric, cayenne pepper, cinnamon, ginger, and cardamom. Stir until mixture begins to boil, then put in the potatoes, cauliflower, and garbanzo beans. Blend well. Reduce heat to low and cover.
Simmer until the potatoes are tender, 45 minutes to an hour (this will depend on the size of the potato chunks). Sprinkle in the garam masala, stir, and cook for an additional 5 minutes.
1/4 cup olive oil
1 medium onion, chopped
1 tablespoon minced garlic
1 teaspoon cumin seeds
1 (15 ounce) can diced tomatoes
1 (15 ounce) can coconut milk
2 tablespoons ground coriander
1 tablespoon salt
1 tablespoon ground turmeric
1 tablespoon cayenne pepper
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
3 large Yukon Gold potatoes, peeled and cubed
1 medium head cauliflower, chopped into bite size pieces
1 (15 ounce) can garbanzo beans, drained
2 tablespoons garam masala
Directions
Heat oil in a large pot on medium-high heat and add onion. Cook until softened, about 4 minutes, then stir in garlic and cumin. Continue to cook until onion begins to brown.
Stir in tomatoes and coconut and the coriander, salt, turmeric, cayenne pepper, cinnamon, ginger, and cardamom. Stir until mixture begins to boil, then put in the potatoes, cauliflower, and garbanzo beans. Blend well. Reduce heat to low and cover.
Simmer until the potatoes are tender, 45 minutes to an hour (this will depend on the size of the potato chunks). Sprinkle in the garam masala, stir, and cook for an additional 5 minutes.
Cooking : Braised Flank Steak with Lemon and Garlic
Ingredients
1/2 cup all-purpose flour
1/2 teaspoon garlic powder
salt and pepper to taste
1 (1 1/2-pound) beef flank steak
1 tablespoon cooking oil
1 (13.75 ounce) can chicken broth
2 teaspoons lemon juice
2 cloves garlic, minced
3 whole cloves
Directions
Mix the flour and garlic powder together in a shallow dish. Season with salt and pepper to taste. Dip the steak in the flour mixture evenly coating both sides. Set aside. Discard remaining flour mixture.
Heat the cooking oil in a skillet over medium-high heat. Place the steak in the skillet and cook until browned on both sides, about 5 minutes for each side. Stir in the chicken broth, lemon juice, garlic, and cloves. Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover, and simmer until steak is tender, about 1 1/2 hours.
To serve, remove steak from the skillet, and slice across the grain in thin strips. Place on serving plates, and ladle sauce over meat.
1/2 cup all-purpose flour
1/2 teaspoon garlic powder
salt and pepper to taste
1 (1 1/2-pound) beef flank steak
1 tablespoon cooking oil
1 (13.75 ounce) can chicken broth
2 teaspoons lemon juice
2 cloves garlic, minced
3 whole cloves
Directions
Mix the flour and garlic powder together in a shallow dish. Season with salt and pepper to taste. Dip the steak in the flour mixture evenly coating both sides. Set aside. Discard remaining flour mixture.
Heat the cooking oil in a skillet over medium-high heat. Place the steak in the skillet and cook until browned on both sides, about 5 minutes for each side. Stir in the chicken broth, lemon juice, garlic, and cloves. Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover, and simmer until steak is tender, about 1 1/2 hours.
To serve, remove steak from the skillet, and slice across the grain in thin strips. Place on serving plates, and ladle sauce over meat.
Cooking : Barbecued Pork Kebabs
Ingredients
1 cup white sugar
1 cup soy sauce
1 onion, diced
5 cloves garlic, chopped
1 teaspoon ground black pepper
1 (4 pound) boneless pork loin, cut into 1 1/2-inch cubes
10 bamboo skewers, soaked in water for 30 minutes
Directions
Whisk the sugar, soy sauce, onion, garlic and black pepper together in a large bowl. Add the pork and toss to coat. Cover and refrigerate at least 2 hours. Overnight is best if possible.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Thread the pork onto the soaked skewers. Cook on the preheated grill until the pork is no longer pink in the center, 3 to 5 minutes per side.
1 cup white sugar
1 cup soy sauce
1 onion, diced
5 cloves garlic, chopped
1 teaspoon ground black pepper
1 (4 pound) boneless pork loin, cut into 1 1/2-inch cubes
10 bamboo skewers, soaked in water for 30 minutes
Directions
Whisk the sugar, soy sauce, onion, garlic and black pepper together in a large bowl. Add the pork and toss to coat. Cover and refrigerate at least 2 hours. Overnight is best if possible.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Thread the pork onto the soaked skewers. Cook on the preheated grill until the pork is no longer pink in the center, 3 to 5 minutes per side.
Cooking : Banana Blast I
Ingredients
1 pinch ground nutmeg
1/2 teaspoon vanilla extract
2 cups crushed ice
Directions
In a blender combine banana, nutmeg, vanilla, milk and crushed ice. Blend until smooth. Pour into glasses and serve.
1 pinch ground nutmeg
1/2 teaspoon vanilla extract
2 cups crushed ice
Directions
In a blender combine banana, nutmeg, vanilla, milk and crushed ice. Blend until smooth. Pour into glasses and serve.
Cooking : Almond Citrus Couscous
Ingredients
1 cup water
1 teaspoon dried savory
1 teaspoon dried parsley
1 pinch crushed red pepper flakes
1 tablespoon chicken bouillon granules
1/2 cup pearl (Israeli) couscous
1 lemon, zest grated
1/2 cup toasted slivered almonds
1/2 cup chopped celery
1/3 cup chopped onion
1/2 tomato, seeded and chopped
1 tablespoon olive oil
salt and black pepper to taste
Directions
Bring the water to a boil in a saucepan, reduce heat to medium-low, and stir in the savory, parsley, red pepper flakes, and chicken bouillon granules until the granules dissolve. Pour in the couscous, stir to combine, and simmer until tender, about 10 minutes. Cover and remove from heat. Let cool. Drain off any excess liquid remaining.
Place the cooled couscous in a salad bowl, and lightly combine with lemon zest, almonds, celery, onion, tomato, and olive oil. Season to taste with salt and black pepper before refrigerating until cold, at least 1 hour.
1 cup water
1 teaspoon dried savory
1 teaspoon dried parsley
1 pinch crushed red pepper flakes
1 tablespoon chicken bouillon granules
1/2 cup pearl (Israeli) couscous
1 lemon, zest grated
1/2 cup toasted slivered almonds
1/2 cup chopped celery
1/3 cup chopped onion
1/2 tomato, seeded and chopped
1 tablespoon olive oil
salt and black pepper to taste
Directions
Bring the water to a boil in a saucepan, reduce heat to medium-low, and stir in the savory, parsley, red pepper flakes, and chicken bouillon granules until the granules dissolve. Pour in the couscous, stir to combine, and simmer until tender, about 10 minutes. Cover and remove from heat. Let cool. Drain off any excess liquid remaining.
Place the cooled couscous in a salad bowl, and lightly combine with lemon zest, almonds, celery, onion, tomato, and olive oil. Season to taste with salt and black pepper before refrigerating until cold, at least 1 hour.
Cooking : Almond-Topped Carrots
Ingredients
2 pounds carrots, julienned
2 cups water
1/2 cup golden raisins
1/2 cup butter or margarine, melted
6 tablespoons honey
2 tablespoons lemon juice
1/2 teaspoon ground ginger
Dash pepper
1/2 cup slivered almonds, toasted
Directions
In a saucepan, bring carrots and water to a boil. Reduce heat. Cover and cook for 10 minutes or until crisp-tender; drain. Add the raisins, butter, honey, lemon juice, ginger and pepper. Place in a greased 2-qt. baking dish. Cover and bake at 350 degrees F for 35 minutes or until the carrots are tender. Sprinkle with almonds before serving.
2 pounds carrots, julienned
2 cups water
1/2 cup golden raisins
1/2 cup butter or margarine, melted
6 tablespoons honey
2 tablespoons lemon juice
1/2 teaspoon ground ginger
Dash pepper
1/2 cup slivered almonds, toasted
Directions
In a saucepan, bring carrots and water to a boil. Reduce heat. Cover and cook for 10 minutes or until crisp-tender; drain. Add the raisins, butter, honey, lemon juice, ginger and pepper. Place in a greased 2-qt. baking dish. Cover and bake at 350 degrees F for 35 minutes or until the carrots are tender. Sprinkle with almonds before serving.
Cooking : Boudreaux's Zydeco Stomp Gumbo
Ingredients
1 tablespoon olive oil
1 cup skinless, boneless chicken breast halves - chopped
1/2 pound pork sausage links, thinly sliced
1 cup olive oil
1 cup all-purpose flour
2 tablespoons minced garlic
3 quarts chicken broth
1 (12 fluid ounce) can or bottle beer
6 stalks celery, diced
4 roma (plum) tomatoes, diced
1 sweet onion, sliced
1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
2 tablespoons chopped fresh red chile peppers
1 bunch fresh parsley, chopped
1/4 cup Cajun seasoning
1 pound shrimp, peeled and deveined
Directions
Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.
In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.
1 tablespoon olive oil
1 cup skinless, boneless chicken breast halves - chopped
1/2 pound pork sausage links, thinly sliced
1 cup olive oil
1 cup all-purpose flour
2 tablespoons minced garlic
3 quarts chicken broth
1 (12 fluid ounce) can or bottle beer
6 stalks celery, diced
4 roma (plum) tomatoes, diced
1 sweet onion, sliced
1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
2 tablespoons chopped fresh red chile peppers
1 bunch fresh parsley, chopped
1/4 cup Cajun seasoning
1 pound shrimp, peeled and deveined
Directions
Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.
In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.
Cooking : Banana Date Flaxseed Bread
Ingredients
1/2 cup flax seed
3 bananas, mashed
1/4 cup vegetable oil
1/2 cup white sugar
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup flax seed
1/2 cup chopped pitted dates
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan. Use an electric coffee grinder or food processor to grind 1/2 cup flax seed; set aside.
In a large mixing bowl, beat together banana, oil, sugar and eggs. In a separate bowl, mix together flour, baking powder, baking soda, salt, ground flax seed and 1/4 cup whole flax seed. Gradually stir flour mixture into banana mixture. Fold in dates. Spoon batter into prepared loaf pan.
Bake in preheated oven for 55 to 60 minutes, or until a toothpick inserted into the loaf comes out clean.
1/2 cup flax seed
3 bananas, mashed
1/4 cup vegetable oil
1/2 cup white sugar
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup flax seed
1/2 cup chopped pitted dates
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan. Use an electric coffee grinder or food processor to grind 1/2 cup flax seed; set aside.
In a large mixing bowl, beat together banana, oil, sugar and eggs. In a separate bowl, mix together flour, baking powder, baking soda, salt, ground flax seed and 1/4 cup whole flax seed. Gradually stir flour mixture into banana mixture. Fold in dates. Spoon batter into prepared loaf pan.
Bake in preheated oven for 55 to 60 minutes, or until a toothpick inserted into the loaf comes out clean.
Cooking : Banana Bran Muffins
Ingredients
1/2 cup butter, softened
1/2 cup brown sugar
3 bananas, mashed
1/4 cup milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup wheat bran
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped walnuts
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners.
In a large mixing bowl, cream butter and brown sugar together until fluffy. Add bananas, milk, vanilla and eggs; mix well. Stir in flour, bran, baking powder, soda and salt; blend just until moistened. Stir in walnuts. Pour batter into prepared muffin cups.
Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in the cups for 5 minutes, then remove muffins and place on a wire rack to cool completely.
1/2 cup butter, softened
1/2 cup brown sugar
3 bananas, mashed
1/4 cup milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup wheat bran
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped walnuts
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners.
In a large mixing bowl, cream butter and brown sugar together until fluffy. Add bananas, milk, vanilla and eggs; mix well. Stir in flour, bran, baking powder, soda and salt; blend just until moistened. Stir in walnuts. Pour batter into prepared muffin cups.
Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in the cups for 5 minutes, then remove muffins and place on a wire rack to cool completely.
Cooking : Applesauce Doughnuts
Ingredients
2 quarts oil for frying
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup white sugar
1/4 cup firmly packed light brown sugar
2 tablespoons vegetable oil
1/4 cup milk
1 cup unsweetened applesauce
1/2 teaspoon vanilla extract
Directions
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt onto piece of waxed paper.
In a large bowl, use an electric mixer at medium speed to beat together sugar, brown sugar and eggs until fluffy. Beat in 2 tablespoon oil. Stir flour mixture into egg mixture, alternately with milk, beginning and ending with dry ingredients, until well blended. Stir in applesauce and vanilla.
Carefully drop batter by level tablespoons, 3 or 4 at a time, into hot oil. Do not overcrowd pan or oil may overflow. Fry, turning once with tongs, for 3 minutes or until golden. Transfer with tongs to paper toweling to drain. Cool completely.
2 quarts oil for frying
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup white sugar
1/4 cup firmly packed light brown sugar
2 tablespoons vegetable oil
1/4 cup milk
1 cup unsweetened applesauce
1/2 teaspoon vanilla extract
Directions
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt onto piece of waxed paper.
In a large bowl, use an electric mixer at medium speed to beat together sugar, brown sugar and eggs until fluffy. Beat in 2 tablespoon oil. Stir flour mixture into egg mixture, alternately with milk, beginning and ending with dry ingredients, until well blended. Stir in applesauce and vanilla.
Carefully drop batter by level tablespoons, 3 or 4 at a time, into hot oil. Do not overcrowd pan or oil may overflow. Fry, turning once with tongs, for 3 minutes or until golden. Transfer with tongs to paper toweling to drain. Cool completely.
Cooking : American Beauty Cake with Deanna's Frosting
Ingredients
1 3/4 cups all-purpose flour
1 1/2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/3 cups buttermilk
1/2 cup butter, softened
2 teaspoons vanilla extract
2 cups beets, peeled and shredded
5 tablespoons all-purpose flour
1 cup white sugar
1/3 cup butter
1/2 cup shortening
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix 1 3/4 cup flour, 1 1/2 sugar, cocoa, baking powder and soda.
Whisk in buttermilk, 1/2 cup butter, eggs, and vanilla. Stir in shredded beets and pour batter into cake pan.
Bake at 350 degrees F (175 degrees C) for 45 minutes or until a toothpick inserted in the center of cake comes out clean.
For the frosting: Combine milk and 5 tablespoons flour in a small saucepan, heat to a boil. Stir constantly for 2 to 3 minutes. Stir in 1 cup sugar, 1/3 cup butter and shortening. Cool resulting mixture to room temperature and beat for 10 to 12 minutes until light and fluffy. Spread on cooled cake. This frosting is also excellent on spice or applesauce cake.
1 3/4 cups all-purpose flour
1 1/2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/3 cups buttermilk
1/2 cup butter, softened
2 teaspoons vanilla extract
2 cups beets, peeled and shredded
5 tablespoons all-purpose flour
1 cup white sugar
1/3 cup butter
1/2 cup shortening
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix 1 3/4 cup flour, 1 1/2 sugar, cocoa, baking powder and soda.
Whisk in buttermilk, 1/2 cup butter, eggs, and vanilla. Stir in shredded beets and pour batter into cake pan.
Bake at 350 degrees F (175 degrees C) for 45 minutes or until a toothpick inserted in the center of cake comes out clean.
For the frosting: Combine milk and 5 tablespoons flour in a small saucepan, heat to a boil. Stir constantly for 2 to 3 minutes. Stir in 1 cup sugar, 1/3 cup butter and shortening. Cool resulting mixture to room temperature and beat for 10 to 12 minutes until light and fluffy. Spread on cooled cake. This frosting is also excellent on spice or applesauce cake.
Cooking : Amy's Marvelous Marbled Cheesecake
Ingredients
1 1/2 cups crushed chocolate graham crackers
6 tablespoons butter, softened
2 (1 ounce) squares semisweet chocolate, chopped
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
Directions
Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, combine graham cracker crumbs and butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
In a large bowl, beat the softened cream cheese, sugar and vanilla until creamy and smooth. Blend in the eggs one at a time. Remove 1 cup of cream cheese mixture and combine with melted chocolate.
Spread plain batter into the crust. Drop the chocolate mixture randomly over the top. With the tip of a knife, Swirl the batter to create a marble effect.
Bake in the preheated oven for 30 to 35 minutes, or until center is set. Cool to room temperature, then refrigerate for 3 hours or overnight before serving.
1 1/2 cups crushed chocolate graham crackers
6 tablespoons butter, softened
2 (1 ounce) squares semisweet chocolate, chopped
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
Directions
Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, combine graham cracker crumbs and butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
In a large bowl, beat the softened cream cheese, sugar and vanilla until creamy and smooth. Blend in the eggs one at a time. Remove 1 cup of cream cheese mixture and combine with melted chocolate.
Spread plain batter into the crust. Drop the chocolate mixture randomly over the top. With the tip of a knife, Swirl the batter to create a marble effect.
Bake in the preheated oven for 30 to 35 minutes, or until center is set. Cool to room temperature, then refrigerate for 3 hours or overnight before serving.
Cooking : Baked Lamb Chops
Ingredients
3 teaspoons Worcestershire sauce
12 (5.5 ounce) lamb chops
2 cups dry bread crumbs
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, combine the eggs and the Worcestershire sauce; stir well. Dip each lamb chop in the sauce and then lightly dredge in the bread crumbs. Then arrange them in a 9x13-inch baking dish.
Bake at 375 degrees F (190 degrees C) for 20 minutes, turn chops over, and cook for 20 more minutes, or to desired doneness.
3 teaspoons Worcestershire sauce
12 (5.5 ounce) lamb chops
2 cups dry bread crumbs
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, combine the eggs and the Worcestershire sauce; stir well. Dip each lamb chop in the sauce and then lightly dredge in the bread crumbs. Then arrange them in a 9x13-inch baking dish.
Bake at 375 degrees F (190 degrees C) for 20 minutes, turn chops over, and cook for 20 more minutes, or to desired doneness.
Cooking : Apple Crisp Cookies
Ingredients
2 cups whole wheat flour, plus
2 tablespoons whole wheat flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1/2 cup demerara sugar
1/2 cup brown sugar
7 tablespoons apple butter
1 teaspoon vanilla extract
3 tablespoons apple juice
2 cups quick cooking oats
1 apple, finely chopped
Directions
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, mix all of the whole wheat flour together with the cinnamon, baking powder and salt.
In a separate bowl, mash the butter, demerara sugar, and brown sugar together until thoroughly combined, then stir in the apple butter until smooth. Stir in eggs, vanilla extract, and apple juice until well mixed; pour the liquid mixture into the flour mixture about 1/3 cup at a time, stirring after each addition. Mix in the oats and chopped apple.
With 2 teaspoons, form the dough into balls and place onto ungreased baking sheets about 2 inches apart.
Bake in the preheated oven until the cookies are lightly browned and set in the centers, about 10 minutes; allow to cool for about 2 minutes on baking sheets until removing to finish cooling on wire racks.
2 cups whole wheat flour, plus
2 tablespoons whole wheat flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1/2 cup demerara sugar
1/2 cup brown sugar
7 tablespoons apple butter
1 teaspoon vanilla extract
3 tablespoons apple juice
2 cups quick cooking oats
1 apple, finely chopped
Directions
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, mix all of the whole wheat flour together with the cinnamon, baking powder and salt.
In a separate bowl, mash the butter, demerara sugar, and brown sugar together until thoroughly combined, then stir in the apple butter until smooth. Stir in eggs, vanilla extract, and apple juice until well mixed; pour the liquid mixture into the flour mixture about 1/3 cup at a time, stirring after each addition. Mix in the oats and chopped apple.
With 2 teaspoons, form the dough into balls and place onto ungreased baking sheets about 2 inches apart.
Bake in the preheated oven until the cookies are lightly browned and set in the centers, about 10 minutes; allow to cool for about 2 minutes on baking sheets until removing to finish cooling on wire racks.
Cooking : Apple Cake VI
Ingredients
4 apples, sliced
1/2 cup white sugar
1 tablespoon ground cinnamon
2 cups white sugar
1 cup vegetable oil
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon vanilla extract
1/3 cup orange juice
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch tube pan. In a medium-size mixing bowl, combine the apples, 1/2 cup of sugar and 1 tablespoon cinnamon. Stir so that the apples are coated.
In a large bowl, combine the 2 cups of sugar, oil and eggs. Mix well. Combine the flour, and baking powder and add to the sugar mixture. Mix until blended. Then stir in the vanilla and orange juice. Pour half of the batter into the prepared pan, top with half of the sliced apples. Pour the other half of the batter over the apples and then top with the remaining apples. Also, pour any juice from the apples onto the cake.
Bake for 1 hour and 15 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Cover the cake with aluminum foil for the last 15 minutes so that the top will not burn.
4 apples, sliced
1/2 cup white sugar
1 tablespoon ground cinnamon
2 cups white sugar
1 cup vegetable oil
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon vanilla extract
1/3 cup orange juice
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch tube pan. In a medium-size mixing bowl, combine the apples, 1/2 cup of sugar and 1 tablespoon cinnamon. Stir so that the apples are coated.
In a large bowl, combine the 2 cups of sugar, oil and eggs. Mix well. Combine the flour, and baking powder and add to the sugar mixture. Mix until blended. Then stir in the vanilla and orange juice. Pour half of the batter into the prepared pan, top with half of the sliced apples. Pour the other half of the batter over the apples and then top with the remaining apples. Also, pour any juice from the apples onto the cake.
Bake for 1 hour and 15 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Cover the cake with aluminum foil for the last 15 minutes so that the top will not burn.
Cooking : Apple Nut Cake with Rum Sauce
Ingredients
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups white sugar
1 cup margarine
2 teaspoons vanilla extract
1/2 teaspoon butter flavored extract
2 tablespoons water
4 apple - peeled, cored and diced
1 cup chopped pecans
1 cup water
1/2 cup margarine
2 teaspoons all-purpose flour
1/8 teaspoon salt
2 teaspoons vanilla extract
1/4 teaspoon butter flavored extract
2 teaspoons rum flavored extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together 2 cups flour, baking soda, cinnamon and salt. Set aside.
In a large bowl, cream 2 cups sugar and 1 cup margarine until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla, 1/2 teaspoon butter flavoring and 2 tablespoons water. Beat in the flour mixture, stirring just until incorporated. Finally, stir in chopped apples and pecans.
Pour batter into prepared 9x13 inch pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To make the Rum Sauce: In a small saucepan, combine 1 cup water and 1/2 cup margarine. Bring to a boil. Mix 1 cup sugar, 2 teaspoons flour and 1/8 teaspoon salt and stir into the saucepan. Bring sauce to a boil, stir in 2 teaspoons vanilla, 1/4 teaspoon butter flavoring and 2 teaspoons rum flavoring. Pour sauce over the cake and serve.
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups white sugar
1 cup margarine
2 teaspoons vanilla extract
1/2 teaspoon butter flavored extract
2 tablespoons water
4 apple - peeled, cored and diced
1 cup chopped pecans
1 cup water
1/2 cup margarine
2 teaspoons all-purpose flour
1/8 teaspoon salt
2 teaspoons vanilla extract
1/4 teaspoon butter flavored extract
2 teaspoons rum flavored extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together 2 cups flour, baking soda, cinnamon and salt. Set aside.
In a large bowl, cream 2 cups sugar and 1 cup margarine until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla, 1/2 teaspoon butter flavoring and 2 tablespoons water. Beat in the flour mixture, stirring just until incorporated. Finally, stir in chopped apples and pecans.
Pour batter into prepared 9x13 inch pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To make the Rum Sauce: In a small saucepan, combine 1 cup water and 1/2 cup margarine. Bring to a boil. Mix 1 cup sugar, 2 teaspoons flour and 1/8 teaspoon salt and stir into the saucepan. Bring sauce to a boil, stir in 2 teaspoons vanilla, 1/4 teaspoon butter flavoring and 2 teaspoons rum flavoring. Pour sauce over the cake and serve.
Cooking : Boneless Pork Loin Roast with Herbed Pepper Rub
Ingredients
1 (3 pound) boneless pork loin roast
Herbed Pepper Rub:
2 tablespoons cracked black pepper
2 tablespoons grated Parmesan cheese
2 teaspoons dried basil
2 teaspoons dried rosemary
2 teaspoons dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon salt
Directions
Pat pork dry with paper towel. In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. Place roast in a shallow pan and roast in a 350 degrees F. oven for 1 to 1-1/4 hours (18 to 20 minutes per pound), until internal temperature on a thermometer reads 150 degrees F. Remove roast from oven; let rest until temperature reaches 160 degrees F, about 10 minutes before slicing to serve.
1 (3 pound) boneless pork loin roast
Herbed Pepper Rub:
2 tablespoons cracked black pepper
2 tablespoons grated Parmesan cheese
2 teaspoons dried basil
2 teaspoons dried rosemary
2 teaspoons dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon salt
Directions
Pat pork dry with paper towel. In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. Place roast in a shallow pan and roast in a 350 degrees F. oven for 1 to 1-1/4 hours (18 to 20 minutes per pound), until internal temperature on a thermometer reads 150 degrees F. Remove roast from oven; let rest until temperature reaches 160 degrees F, about 10 minutes before slicing to serve.
Cooking : Blueberry Oat Waffles
Ingredients
2 cups buttermilk pancake mix
1/2 cup quick-cooking oats
3 tablespoons sugar
1 1/2 cups milk
1 tablespoon vegetable oil
1 cup fresh or frozen blueberries*
Directions
In a bowl, combine the pancake mix, oats and sugar. Whisk the milk, egg and oil; stir into dry ingredients just until combined. Fold in berries. Bake in a preheated waffle iron according to manufacturer's direction.
2 cups buttermilk pancake mix
1/2 cup quick-cooking oats
3 tablespoons sugar
1 1/2 cups milk
1 tablespoon vegetable oil
1 cup fresh or frozen blueberries*
Directions
In a bowl, combine the pancake mix, oats and sugar. Whisk the milk, egg and oil; stir into dry ingredients just until combined. Fold in berries. Bake in a preheated waffle iron according to manufacturer's direction.
Cooking : Banana Cookies
Ingredients
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
1 cup white sugar
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
3 ripe bananas, mashed
1/2 cup ground walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
In a large bowl cream the shortening and the sugar together. Beat in the eggs, vanilla and lemon extract. Beat in the bananas and the nuts. Gradually add the flour, baking powder and salt.
Drop the dough by spoonfuls onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until lightly colored. Transfer to wire racks to cool.
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
1 cup white sugar
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
3 ripe bananas, mashed
1/2 cup ground walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
In a large bowl cream the shortening and the sugar together. Beat in the eggs, vanilla and lemon extract. Beat in the bananas and the nuts. Gradually add the flour, baking powder and salt.
Drop the dough by spoonfuls onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until lightly colored. Transfer to wire racks to cool.
Cooking : Apple Cider Floats
Ingredients
4 (1/4 cup) scoops vanilla ice cream
2 cups fresh apple cider
Directions
Place two scoops of ice cream into each glass. Pour 1 cup of apple cider into each glass, and serve.
4 (1/4 cup) scoops vanilla ice cream
2 cups fresh apple cider
Directions
Place two scoops of ice cream into each glass. Pour 1 cup of apple cider into each glass, and serve.
Cooking : Berry Crumb Bars
Ingredients
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup shortening
1 pinch salt
1 pinch ground cinnamon
4 cups raspberries
1/2 cup white sugar
3 teaspoons cornstarch
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease one 13x9 inch pan.
Combine 1 cup of the sugar, the flour, baking powder, salt, ground cinnamon, shortening, and egg. Dough will be crumbly. Pat half of the dough into the prepared pan.
Combine the remaining 1/2 cup sugar, the cornstarch and berries. Place mixture over dough in pan. Crumble the remaining dough over the tops of the berries.
Bake at 375 degrees F (190 degrees C) for 45 minutes or until the top is slightly brown.
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup shortening
1 pinch salt
1 pinch ground cinnamon
4 cups raspberries
1/2 cup white sugar
3 teaspoons cornstarch
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease one 13x9 inch pan.
Combine 1 cup of the sugar, the flour, baking powder, salt, ground cinnamon, shortening, and egg. Dough will be crumbly. Pat half of the dough into the prepared pan.
Combine the remaining 1/2 cup sugar, the cornstarch and berries. Place mixture over dough in pan. Crumble the remaining dough over the tops of the berries.
Bake at 375 degrees F (190 degrees C) for 45 minutes or until the top is slightly brown.
Cooking : Baked Beans II
Ingredients
2 (15 ounce) cans baked beans with pork
1/2 cup packed brown sugar
1/2 onion, chopped
1/2 cup ketchup
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon red wine vinegar
salt and pepper to taste
2 slices bacon
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a 9x9 inch baking dish, combine the pork and beans, brown sugar, onion, ketchup, mustard, Worcestershire sauce and vinegar and season with salt and pepper to taste. Top with the bacon slices.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until sauce is thickened and bacon is cooked.
2 (15 ounce) cans baked beans with pork
1/2 cup packed brown sugar
1/2 onion, chopped
1/2 cup ketchup
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon red wine vinegar
salt and pepper to taste
2 slices bacon
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a 9x9 inch baking dish, combine the pork and beans, brown sugar, onion, ketchup, mustard, Worcestershire sauce and vinegar and season with salt and pepper to taste. Top with the bacon slices.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until sauce is thickened and bacon is cooked.
Cooking : Alcohol-Free Mojitos
Ingredients
2 cups water
1 1/2 cups white sugar
2 cups mint leaves, chopped
2 cups lime sherbet, softened
1 cup lime juice
1 cup water
8 cups club soda
lime slices for garnish
Directions
Combine 2 cups water and the sugar in a microwave-safe bowl; heat in microwave on High for 5 minutes. Stir the mint into the water; let stand for 5 minutes. Strain and discard the mint leaves from the syrup; set aside.
Stir the lime sherbet, lime juice, and 1 cup water together in a large pitcher until well combined. Pour the mint-infused syrup into the mixture. Add club soda and stir. Serve over ice. Garnish with lime slices.
2 cups water
1 1/2 cups white sugar
2 cups mint leaves, chopped
2 cups lime sherbet, softened
1 cup lime juice
1 cup water
8 cups club soda
lime slices for garnish
Directions
Combine 2 cups water and the sugar in a microwave-safe bowl; heat in microwave on High for 5 minutes. Stir the mint into the water; let stand for 5 minutes. Strain and discard the mint leaves from the syrup; set aside.
Stir the lime sherbet, lime juice, and 1 cup water together in a large pitcher until well combined. Pour the mint-infused syrup into the mixture. Add club soda and stir. Serve over ice. Garnish with lime slices.
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