Scottish Shortbread
Ingredients
(A) 180g Butter, 40g Icing sugar, Zest of 1 lemon, finely grated
(B) 230g Flour, 30g Rice flour
Directions
1.Cream (A) till smooth and light, add in (B) and mix till well blended.
2.Roll it between 2 plastic sheets to 20cm in diameter.
3.Place into tray lined with baking paper. Pinch and flute the edge with fingers for decoration.
4.Score the top into even wedges.Prick all over with a fork.
5.Bake at 170 degree at the bottom rack of the oven for 25 minutes. Then move it up to the
middle rack, continue to bake for another 10 minutes.
6.Cut into wedges where marked.
Tips
Rice flour can be replaced with cornflour.
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Monday, September 6, 2010
Sunday, September 5, 2010
Recipe of the day
Basic Ice Cream Cake Recipes
Ingredients
15 Chocolate creame-filled sandwich cookies
3 Tb Butter or margarine
2 Favorite candy bars
2 quarts Flavored ice cream (your choice)
12 oz Frozen whipped topping, thawed
Multicolored sprinkles or small candy decorations
Pan Type ~ Springform
Ingredients
15 Chocolate creame-filled sandwich cookies
3 Tb Butter or margarine
2 Favorite candy bars
2 quarts Flavored ice cream (your choice)
12 oz Frozen whipped topping, thawed
Multicolored sprinkles or small candy decorations
Pan Type ~ Springform
Directions
1. On a cutting board, finely chop cookies, 2-3 at a time. Place butter in small microwave-cooker.
1. On a cutting board, finely chop cookies, 2-3 at a time. Place butter in small microwave-cooker.
Microwave on HIGH 30 seconds or until melted. Mix in cookie crumbs. Press crumb mixture onto
bottom of a springform pan. Freeze 15 minutes.
2. Cut candy bar into 4-5 pieces; wrap in plastic wrap and freeze 10 minutes. Chop into small pieces.
3. Cut ice cream container apart to expose block of ice cream. Cut half of ice cream into 1-inch-thick
2. Cut candy bar into 4-5 pieces; wrap in plastic wrap and freeze 10 minutes. Chop into small pieces.
3. Cut ice cream container apart to expose block of ice cream. Cut half of ice cream into 1-inch-thick
slices. Arrange ice cream slices over cookie crust, cutting pieces to fit. Spread into a smooth layer.
Sprinkle with chopped candy bar. Top with remaining ice cream prepared the same way as first layer.
Smooth top with spreader. Cover with aluminum foil. Freeze 3 hours or overnight.
4. Attach open star tip to a decorator. Fill tube with whipped topping and set aside. Run knife around edge
4. Attach open star tip to a decorator. Fill tube with whipped topping and set aside. Run knife around edge
of ice cream cake. Release collar from pan. Lightly frost top and side of ice cream cake with remaining
whipped topping. Decorate with whipped topping using decorator. Top with sprinkles. Freeze 1 hour or
overnight. Once whipped topping is frozen lightly cover cake with plastic wrap.
5.To serve, cut into wedges. (If cake was frozen overnight, place in refrigerator 10 minutes before slicing.)
serves about 12 servings
5.To serve, cut into wedges. (If cake was frozen overnight, place in refrigerator 10 minutes before slicing.)
serves about 12 servings
Saturday, September 4, 2010
Recipe of the day
Easy Carrot Cake Recipes
Ingredients
1 cup KRAFT Mayo Real Mayonnaise
1 pkg. (2-layer size) yellow cake mix
4 eggs
2-1/2 tsp. ground cinnamon
2 cups finely grated carrots
1/2 cup chopped Walnut Pieces
Directions
Ingredients
1 cup KRAFT Mayo Real Mayonnaise
1 pkg. (2-layer size) yellow cake mix
4 eggs
2-1/2 tsp. ground cinnamon
2 cups finely grated carrots
1/2 cup chopped Walnut Pieces
Directions
1.Beat mayo, cake mix, eggs, 1/4 cup water and cinnamon in large bowl with electric mixer on
medium speed for 3 minutes. Stir in carrots and walnuts.
2. Pour into greased 13x9-inch baking pan.
3. Bake at 350 F for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool
completely. Frost cake if desired.
Friday, September 3, 2010
Recipe of the day
Perfection salad
2 3 oz. pkgs. lemon gelatin1/2 cup sugar
1 tsp. salt
3 cups boiling water
1/2 cup vinegar
1 tsp. grated onion
2 cups fine shredded cabbage
1 cup fine chopped celery
1/4 cup green pepper, chopped
1/4 cup diced pimiento
1/3 cup sliced olives
Dissolve gelatin, sugar and salt in boiling
water. add vinegar and blend well. Chill
until very thick, then fold in remaining
ingredients. Pour into an 8x4 inch loaf pan.
Chill until firm. Serve slices on lettuce and
top with mayonnaise.
Monday, August 30, 2010
Recipe of the day
Rocky road bars
4 4 1/2 oz. milk chocolate bars
1 pkg. hershey milk chocolate chips
3 cups tiny marshmallows
3/4 cup chopped walnuts
Melt in double boiler, over hot, not boiling
water, the candy bars and chips. Stir until
smooth and glossy. Pour over the
marshmallows and nuts mixed in a large bowl
and mix very good, until all are coated. Press
into a well buttered pan. Cut when cool. This
takes a long time to set so have patience.
4 4 1/2 oz. milk chocolate bars
1 pkg. hershey milk chocolate chips
3 cups tiny marshmallows
3/4 cup chopped walnuts
Melt in double boiler, over hot, not boiling
water, the candy bars and chips. Stir until
smooth and glossy. Pour over the
marshmallows and nuts mixed in a large bowl
and mix very good, until all are coated. Press
into a well buttered pan. Cut when cool. This
takes a long time to set so have patience.
Friday, August 27, 2010
Recipe of the day
Pub date
Boston Fudge Cake with Fudge Sauce Recipe
Cake:
2 cups brown sugar
1/2 cup shortening
1 cup buttermilk
1 teaspoon vanilla
2 squares unsweetened chocolate, melted
3 eggs
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Fudge Sauce:
1 bar German chocolate
1/2 square unsweetened chocolate
1 stick butter
3 cups unsifted powdered sugar
1 2/3 cups evaporated milk
1 1/4 teaspoons vanilla extract
Directions
2.To make the cake, cream together sugar, shortening; add buttermilk and vanilla. Add melted chocolate,
3.To make the sauce, melt chocolate and butter in saucepan over very low heat. Stir in powdered sugar,
Cake:
2 cups brown sugar
1/2 cup shortening
1 cup buttermilk
1 teaspoon vanilla
2 squares unsweetened chocolate, melted
3 eggs
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Fudge Sauce:
1 bar German chocolate
1/2 square unsweetened chocolate
1 stick butter
3 cups unsifted powdered sugar
1 2/3 cups evaporated milk
1 1/4 teaspoons vanilla extract
Directions
1.Preheat oven to 350 degrees F. Grease and flour a sheet pan.
2.To make the cake, cream together sugar, shortening; add buttermilk and vanilla. Add melted chocolate,
and eggs, 1 at a time; beat for 2 minutes. Sift together dry ingredients, add to creamed mixture. Beat an
additional 2 minutes. Pour into prepared sheet pan. Bake for 35 minutes.
3.To make the sauce, melt chocolate and butter in saucepan over very low heat. Stir in powdered sugar,
alternately with evaporated milk, blending well. Bring to a boil over medium heat, stirring constantly. Cook
and stir until mixture becomes thick and creamy, about 8 minutes. Stir in vanilla; serve warm over cake.
Wednesday, August 25, 2010
Recipe of the day
Fruit Flan
Yield: 1- 9 inch flan – 10 servings
Pastry
1 ½ cup Oat flour * 375 ml
½ cup Tapioca flour 125 ml
½ cup Semi-salted butter 100 ml
1 tbsp Sugar 15 ml
1 Egg yolk 1
1 tbsp Lemon juice 15 ml
Measure oat flour, tapioca flour and sugar into a large bowl. Cut the butter into 1 inch pieces
and add to the flour mixture. Cut the butter into the flour mixture with pastry blender or
two knives of fingers until the mixture looks like coarse sand. Add the egg yolk and lemon
juice to the butter flour mixture and mix together with a fork until the mixture begins to
hold together. Refrigerate for 10 minutes.Empty chilled pastry onto a piece of waxed
paper large enough to accommodate a 12 inch circle of rolled pastry. Cover with another
piece of waxed paper and roll out. Remove the top waxed paper and turn the pastry into a flan
pan. Slowly remove the waxed paper and fit the pastry into the pan.
Cover the pastry with a piece of parchment paper and weight it down with pastry beads.
Bake for 10 minutes at 350 degrees F. Remove parchment paper and continue baking for
8 minutes.
Custard Filling
2 Eggs beaten slightly 2
1 cup Milk 250 ml
3 tbsp Sugar 45 ml
Place all ingredients in top of double boiler. Cook slowly stirring mixture. When the
mixture thickens and clings to a metal spoon,remove from heat and refrigerate until it is
completely cooled and thickened.Pour into cooled pastry shell.
Yield: 1- 9 inch flan – 10 servings
Pastry
1 ½ cup Oat flour * 375 ml
½ cup Tapioca flour 125 ml
½ cup Semi-salted butter 100 ml
1 tbsp Sugar 15 ml
1 Egg yolk 1
1 tbsp Lemon juice 15 ml
Measure oat flour, tapioca flour and sugar into a large bowl. Cut the butter into 1 inch pieces
and add to the flour mixture. Cut the butter into the flour mixture with pastry blender or
two knives of fingers until the mixture looks like coarse sand. Add the egg yolk and lemon
juice to the butter flour mixture and mix together with a fork until the mixture begins to
hold together. Refrigerate for 10 minutes.Empty chilled pastry onto a piece of waxed
paper large enough to accommodate a 12 inch circle of rolled pastry. Cover with another
piece of waxed paper and roll out. Remove the top waxed paper and turn the pastry into a flan
pan. Slowly remove the waxed paper and fit the pastry into the pan.
Cover the pastry with a piece of parchment paper and weight it down with pastry beads.
Bake for 10 minutes at 350 degrees F. Remove parchment paper and continue baking for
8 minutes.
Custard Filling
2 Eggs beaten slightly 2
1 cup Milk 250 ml
3 tbsp Sugar 45 ml
Place all ingredients in top of double boiler. Cook slowly stirring mixture. When the
mixture thickens and clings to a metal spoon,remove from heat and refrigerate until it is
completely cooled and thickened.Pour into cooled pastry shell.
Tuesday, August 17, 2010
Recipe of the day
Delectable Chocolate Slices Recipe:
Ingredients:
10 Tablespoons butter, softened
2/3 cup powdered sugar
1/2 cup unsweetened cocoa powder
2 eggs
10 Marie Lu Biscuits (or vanilla wafers), crushed coarsely
2 Tablespoons cointreau or rum
1 Tablespoon chopped walnuts and raisins
Directions
1. Cream Butter and sugar together. Add sifted cocoa, beat together; add one egg a time, beating well after each.
2. Add the cointreau. Mix till smooth. Now fold in crushed biscuits, nuts and raisins till well coated with chocolate.
3. On a rectangle of foil about 12" long, place the mixture lengthwise down the center, in the shape of a log.
4. Lift the foil to cover the chocolate mixture, shaping it into a triangular log.
5. Refrigerate for 6-8 hours. Cut into thin slices to serve.
Ingredients:
10 Tablespoons butter, softened
2/3 cup powdered sugar
1/2 cup unsweetened cocoa powder
2 eggs
10 Marie Lu Biscuits (or vanilla wafers), crushed coarsely
2 Tablespoons cointreau or rum
1 Tablespoon chopped walnuts and raisins
Directions
1. Cream Butter and sugar together. Add sifted cocoa, beat together; add one egg a time, beating well after each.
2. Add the cointreau. Mix till smooth. Now fold in crushed biscuits, nuts and raisins till well coated with chocolate.
3. On a rectangle of foil about 12" long, place the mixture lengthwise down the center, in the shape of a log.
4. Lift the foil to cover the chocolate mixture, shaping it into a triangular log.
5. Refrigerate for 6-8 hours. Cut into thin slices to serve.
Friday, August 13, 2010
Recipe of the day
Caramel-Chocolate-Peanut cake:
Ingredients.SERVES 8-12
CAKE
2 cups flour
1 3/4 cups sugar
1/2 cup unsweetened Dutch-processed cocoa powder
1/2-1 teaspoon salt
1 tablespoon baking soda
1 egg
2/3 cup vegetable oil
1 cup buttermilk
1 cup hot coffee
FROSTING
6 tablespoons butter
1/2 cup milk
1 cup sugar
2 cups semi-sweet chocolate chips
3/4 cup caramel sauce or caramel topping
1 1/2 cups toasted peanuts
Directions
1. CAKE: Preheat oven to 350*F.
2. Grease and flour 3 9" round cake pans.
3. Combine the flour, sugar, cocoa powder, salt, and baking soda; set aside.
4. Combine the egg, oil, and buttermilk; add to the flour mixture until well combined.
5. Slowly pour in and mix the hot coffee; scrape bowl to fully incorporate into the batter.
6. Pour batter evenly into the prepared pans; bake for 25-30 minutes, or until a toothpick tests out clean.
7. Cool 10 minutes in pans; loosen edges and invert onto waxed or parchment paper-lined wire racks.
8. Cool completely before frosting.
9. FROSTING: Combine the sugar and milk in a saucepan; add the butter and bring to a boil over medium heat.
10. Remove pan from heat; add the chocolate chips and whisk until melted and smooth.
11. If the frosting is too thick or grainy, thin it a little by adding 1-2 tsp.
12. hot coffee.
13. Place one cake layer on a serving platter, rounded side up; spread with 1/3 of the frosting, right to the edges.
14. Sprinkle frosting with 1/2 cup of the peanuts and drizzle 1/4 cup of the caramel sauce on top.
15. Repeat process with each layer.
Ingredients.SERVES 8-12
CAKE
2 cups flour
1 3/4 cups sugar
1/2 cup unsweetened Dutch-processed cocoa powder
1/2-1 teaspoon salt
1 tablespoon baking soda
1 egg
2/3 cup vegetable oil
1 cup buttermilk
1 cup hot coffee
FROSTING
6 tablespoons butter
1/2 cup milk
1 cup sugar
2 cups semi-sweet chocolate chips
3/4 cup caramel sauce or caramel topping
1 1/2 cups toasted peanuts
Directions
1. CAKE: Preheat oven to 350*F.
2. Grease and flour 3 9" round cake pans.
3. Combine the flour, sugar, cocoa powder, salt, and baking soda; set aside.
4. Combine the egg, oil, and buttermilk; add to the flour mixture until well combined.
5. Slowly pour in and mix the hot coffee; scrape bowl to fully incorporate into the batter.
6. Pour batter evenly into the prepared pans; bake for 25-30 minutes, or until a toothpick tests out clean.
7. Cool 10 minutes in pans; loosen edges and invert onto waxed or parchment paper-lined wire racks.
8. Cool completely before frosting.
9. FROSTING: Combine the sugar and milk in a saucepan; add the butter and bring to a boil over medium heat.
10. Remove pan from heat; add the chocolate chips and whisk until melted and smooth.
11. If the frosting is too thick or grainy, thin it a little by adding 1-2 tsp.
12. hot coffee.
13. Place one cake layer on a serving platter, rounded side up; spread with 1/3 of the frosting, right to the edges.
14. Sprinkle frosting with 1/2 cup of the peanuts and drizzle 1/4 cup of the caramel sauce on top.
15. Repeat process with each layer.
Monday, August 9, 2010
Recipe of the day
Cranberry Apple Cider::
Six 8-oz. servings, 48 calories each
4 cups cranberry-apple drink
1-2 packets sugar substitute (to desired sweetness)
1/4 cup thawed frozen lemonade concentrate, undiluted
8 sticks cinnamon
1/2 tsp. whole cloves
1/4 tsp. whole allspice
1/4 cup light rum (if desired)
6 lemon wedges
Directions
1. Combine cranberry-apple drink, sugar substitute and lemonade concentrate in a large
saucepan. Tie 2 cinnamon sticks, cloves and allspice in a cheesecloth bag and add to
cranberry-apple drink mixture. Bring to a boil; cover, reduce heat and simmer for 10 minutes.
2. Remove mixture from heat and discard the spice bag. Stir in the rum.
3. Garnish with lemon wedges and remaining cinnamon sticks.
Six 8-oz. servings, 48 calories each
4 cups cranberry-apple drink
1-2 packets sugar substitute (to desired sweetness)
1/4 cup thawed frozen lemonade concentrate, undiluted
8 sticks cinnamon
1/2 tsp. whole cloves
1/4 tsp. whole allspice
1/4 cup light rum (if desired)
6 lemon wedges
Directions
1. Combine cranberry-apple drink, sugar substitute and lemonade concentrate in a large
saucepan. Tie 2 cinnamon sticks, cloves and allspice in a cheesecloth bag and add to
cranberry-apple drink mixture. Bring to a boil; cover, reduce heat and simmer for 10 minutes.
2. Remove mixture from heat and discard the spice bag. Stir in the rum.
3. Garnish with lemon wedges and remaining cinnamon sticks.
Saturday, August 7, 2010
Recipe of the day
tarte Au Chocolate::
Ingredients:
125g butter
150gdark chocolate (70% or more)
melt and let cool down
150g sugar
3 egg yolks
2 tbKirsch (cherry schnapps)
3 tbflour
50g ground almonds
2 tb dark chocolate powder
mix in a bowl and add the
melted chocolate butter mixture
3 egg whites
whisk stiff and fold in
Bake for 25 minutes in the middle of the preheated oven at 180*C (356F).
Ingredients:
125g butter
150gdark chocolate (70% or more)
melt and let cool down
150g sugar
3 egg yolks
2 tbKirsch (cherry schnapps)
3 tbflour
50g ground almonds
2 tb dark chocolate powder
mix in a bowl and add the
melted chocolate butter mixture
3 egg whites
whisk stiff and fold in
Bake for 25 minutes in the middle of the preheated oven at 180*C (356F).
Tuesday, August 3, 2010
Recipe of the day
Fig Cake:
1/4 cup butter, softened
1 cup white sugar
1 egg
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup evaporated milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup chopped fresh figs
1/4 cup packed brown sugar
1/4 cup water
2 cups chopped fresh figs
1 tablespoon lemon juice
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.
2.In a medium bowl, sift together flour, salt and baking powder. Set aside.
3.In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well.
Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and chopped figs.
4.Divide into two prepared 8 inch round cake pans. Bake at 350 degrees F (175 degrees C) for 30 minutes, or
until a toothpick inserted into the center comes out dry.
5.To make the filling: In a saucepan, combine 2 cups figs, brown sugar, water and lemon juice. Bring to a boil.
Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between layers of cake and on top.
1/4 cup butter, softened
1 cup white sugar
1 egg
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup evaporated milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup chopped fresh figs
1/4 cup packed brown sugar
1/4 cup water
2 cups chopped fresh figs
1 tablespoon lemon juice
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.
2.In a medium bowl, sift together flour, salt and baking powder. Set aside.
3.In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well.
Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and chopped figs.
4.Divide into two prepared 8 inch round cake pans. Bake at 350 degrees F (175 degrees C) for 30 minutes, or
until a toothpick inserted into the center comes out dry.
5.To make the filling: In a saucepan, combine 2 cups figs, brown sugar, water and lemon juice. Bring to a boil.
Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between layers of cake and on top.
Tuesday, July 13, 2010
Chocolate & Berries Yogurt Dessert
Chocolate & Berries yogurt dessert
1 pouch (1 lb 1.5 oz) chocolate chip cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
1 1/2 cups fresh raspberries
4 containers (4 oz each) raspberry yogurt
1 cup whipping cream, whipped
2 tablespoons hot fudge topping
1 cup fresh blueberries
1. Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.
2. On greased cookie sheet, drop dough by tablespoonfuls to make 6 cookies. Bake 8 to 11 minutes or until set. Cool 2 minutes, remove from cookie sheet to cooling rack.
3. Meanwhile, press remaining dough in bottom and 1 inch up sides of springform pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
4. In medium bowl, fold 1/2 cup raspberries into yogurt; spread evenly over crust. Crumble cookies; sprinkle over yogurt mixture. Carefully spread whipped cream evenly over cookie crumbs. Freeze 4 to 5 hours or until firm. Remove sides of pan.
5. Drizzle 1 tablespoon fudge topping over dessert. Top with blueberries and remaining raspberries. Drizzle with remaining fudge topping. Store in freezer.
1 pouch (1 lb 1.5 oz) chocolate chip cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
1 1/2 cups fresh raspberries
4 containers (4 oz each) raspberry yogurt
1 cup whipping cream, whipped
2 tablespoons hot fudge topping
1 cup fresh blueberries
1. Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.
2. On greased cookie sheet, drop dough by tablespoonfuls to make 6 cookies. Bake 8 to 11 minutes or until set. Cool 2 minutes, remove from cookie sheet to cooling rack.
3. Meanwhile, press remaining dough in bottom and 1 inch up sides of springform pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
4. In medium bowl, fold 1/2 cup raspberries into yogurt; spread evenly over crust. Crumble cookies; sprinkle over yogurt mixture. Carefully spread whipped cream evenly over cookie crumbs. Freeze 4 to 5 hours or until firm. Remove sides of pan.
5. Drizzle 1 tablespoon fudge topping over dessert. Top with blueberries and remaining raspberries. Drizzle with remaining fudge topping. Store in freezer.
Monday, July 12, 2010
Recipe of the day
Irish apple fritters:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 oz Flour
5 fl Water
1/4 t Salt
2 Eggs (separated)
1 T Melted butter
2 Large cooking apples
4 oz Sugar
Lemon juice
Oil for deep frying
Make batter at least an hour before required, using following method.
Sift together flour and salt. Make a well in the center. Add the cooled
melted butter and some of the water and egg yolks. Work in the flour and
beat until smooth. Add remaining water. Leave to stand. Just before
using, beat the egg whites until stiff but not dry. Fold into batter mix.
Peel, core and slice apples (slices about 1/4-1/2 inch thick). Dip into
batter and deep fry in very hot oil (175-180C) until golden. Drain and
serve dredged with sugar and sprinkled with lemon juice.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 oz Flour
5 fl Water
1/4 t Salt
2 Eggs (separated)
1 T Melted butter
2 Large cooking apples
4 oz Sugar
Lemon juice
Oil for deep frying
Make batter at least an hour before required, using following method.
Sift together flour and salt. Make a well in the center. Add the cooled
melted butter and some of the water and egg yolks. Work in the flour and
beat until smooth. Add remaining water. Leave to stand. Just before
using, beat the egg whites until stiff but not dry. Fold into batter mix.
Peel, core and slice apples (slices about 1/4-1/2 inch thick). Dip into
batter and deep fry in very hot oil (175-180C) until golden. Drain and
serve dredged with sugar and sprinkled with lemon juice.
Sunday, July 4, 2010
Wave The Flag Cake:
I thought this recipe was appropriate for today ;-0, enjoy!!!
1 box yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Creamy vanilla frosting or Whipped vanilla frosting
1/3 cup fresh blueberries
1 pint (2 cups) fresh strawberries, stems removed, strawberries cut in half
1. Heat oven to 350°F (325°F for dark or nonstick pan). Make and cool cake as directed on box for 13x9-inch pan.
2. Frost top and sides of cake with frosting. For flag design, arrange blueberries on upper left corner of frosted cake to create stars; arrange strawberries in rows over frosted cake to create stripes. Serve immediately. Store covered in refrigerator.
1 box yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Creamy vanilla frosting or Whipped vanilla frosting
1/3 cup fresh blueberries
1 pint (2 cups) fresh strawberries, stems removed, strawberries cut in half
1. Heat oven to 350°F (325°F for dark or nonstick pan). Make and cool cake as directed on box for 13x9-inch pan.
2. Frost top and sides of cake with frosting. For flag design, arrange blueberries on upper left corner of frosted cake to create stars; arrange strawberries in rows over frosted cake to create stripes. Serve immediately. Store covered in refrigerator.
Saturday, July 3, 2010
Sicilian salad:
3 navel oranges
3 blood oranges
1 medium red onion, sliced into paper-thin rings
8 large fresh basil leaves, shredded
3 tbsp. extra-virgin olive oil
Freshly ground black pepper
Methods/steps
Peel the oranges, and remove all the pith. Slice into 1/4-inch-thick rounds. Arrange the slices on a large, shallow platter. Lay the onion slices on top of the oranges and sprinkle with the shredded basil. Drizzle the olive oil over the salad, and season generously with black pepper. Cover and let stand at room temperature for at least 2 hours before serving for the flavors to marry.
3 blood oranges
1 medium red onion, sliced into paper-thin rings
8 large fresh basil leaves, shredded
3 tbsp. extra-virgin olive oil
Freshly ground black pepper
Methods/steps
Peel the oranges, and remove all the pith. Slice into 1/4-inch-thick rounds. Arrange the slices on a large, shallow platter. Lay the onion slices on top of the oranges and sprinkle with the shredded basil. Drizzle the olive oil over the salad, and season generously with black pepper. Cover and let stand at room temperature for at least 2 hours before serving for the flavors to marry.
Thursday, July 1, 2010
Banana split pizza:
1 box brownie mix
1/2 cup, chocolate flavor syrup
Water, vegetable oil and eggs as called for on brownie mix box
1 quart (4 cups) favorite flavor ice cream, slightly softened
1 cup sliced fresh strawberries
2 medium bananas, sliced (1 1/2 cups)
1/2 cup chopped fresh pineapple
1/2 cup chopped pecans
1/4 cup hot fudge topping
Whipped cream, if desired
1. Heat oven to 350° F (325° F for dark or nonstick pan). Spray or grease 12-inch pizza pan. Make brownies as directed. Spread in pan.
2. Bake 20 to 26 minutes or until toothpick inserted 2 inches from center comes out almost clean. Cool completely.
3. Spread slightly softened ice cream evenly over brownies. Freeze at least 1 hour or until ice cream is firm. Just before serving, top with strawberries and bananas; sprinkle with pineapple and pecans. Drizzle with hot fudge topping. Serve wiith whipped cream, if desired.
1/2 cup, chocolate flavor syrup
Water, vegetable oil and eggs as called for on brownie mix box
1 quart (4 cups) favorite flavor ice cream, slightly softened
1 cup sliced fresh strawberries
2 medium bananas, sliced (1 1/2 cups)
1/2 cup chopped fresh pineapple
1/2 cup chopped pecans
1/4 cup hot fudge topping
Whipped cream, if desired
1. Heat oven to 350° F (325° F for dark or nonstick pan). Spray or grease 12-inch pizza pan. Make brownies as directed. Spread in pan.
2. Bake 20 to 26 minutes or until toothpick inserted 2 inches from center comes out almost clean. Cool completely.
3. Spread slightly softened ice cream evenly over brownies. Freeze at least 1 hour or until ice cream is firm. Just before serving, top with strawberries and bananas; sprinkle with pineapple and pecans. Drizzle with hot fudge topping. Serve wiith whipped cream, if desired.
Wednesday, June 30, 2010
Brownie bowl
yummy!!! ;-)
1 box fudge brownie mix
Water, vegetable oil and egg as called for on brownie mix box
2 cups (1 pint) whipping cream
1/2 cup powdered sugar
1/2 teaspoon almond extract
1 can (21 oz) cherry pie filling or any fruit pie filling
1/2 teaspoon almond extract
2 tablespoons toasted sliced almonds
1. Heat oven to 350° F (325° F for dark or nonstick pan). Make brownies as directed. Cool completely.
2. In medium bowl, beat whipping cream, powdered sugar, and 1/2 teaspoon almond extract with electric mixer on high speed until stiff peaks form. In small bowl, combine pie filling and 1/2 teaspoon almond extract.
3. Cut brownies into 1-inch pieces. In 3-quart glass bowl, layer half of the brownies; top with cherry pie filling and half of the whipped cream. Top with remaining brownies and whipped topping; sprinkle with almonds. Cover; refrigerate at least 2 hours but no longer than 24 hours before serving. Store covered in refrigerator.
1 box fudge brownie mix
Water, vegetable oil and egg as called for on brownie mix box
2 cups (1 pint) whipping cream
1/2 cup powdered sugar
1/2 teaspoon almond extract
1 can (21 oz) cherry pie filling or any fruit pie filling
1/2 teaspoon almond extract
2 tablespoons toasted sliced almonds
1. Heat oven to 350° F (325° F for dark or nonstick pan). Make brownies as directed. Cool completely.
2. In medium bowl, beat whipping cream, powdered sugar, and 1/2 teaspoon almond extract with electric mixer on high speed until stiff peaks form. In small bowl, combine pie filling and 1/2 teaspoon almond extract.
3. Cut brownies into 1-inch pieces. In 3-quart glass bowl, layer half of the brownies; top with cherry pie filling and half of the whipped cream. Top with remaining brownies and whipped topping; sprinkle with almonds. Cover; refrigerate at least 2 hours but no longer than 24 hours before serving. Store covered in refrigerator.
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