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The Devil's Food Cake recipe was the one my mother made almost every week when we were kids! Friends at school used to beg for a bite when I had it in my lunch box!
The book above is now falling apart, the pictures outdated, but that dark chocolate cake with white icing is a memory just waiting to be mixed up and baked, now!
Chocolate cake with chocolate cream and berries are the perfect dessert to suit all ages and at all times. A delicious chocolate cake recipe with a lovely chocolate bottom and a creamy chocolate cream on top decorated with fresh berries is written below.
Servings: 8
Ingredients:
100 g butter
2 ...
My blog: karolinagotuje.wordpress.com/2016/02/17/surowka-codzienna
(PL) Surówka codzienna.
Oto przepis na 4 porcje:
- 1/2 główki kapusty pekińskiej
- 1 marchew
- 2 pomidory
- 1 średniej wielkości cebula
- ocet winny lub owocowy (ewentualnie sok z cytryny)
- cukier puder lub miód
- olej
- pieprz
- sól
Kapustę poszatkować. Marchew zetrzeć na tarce na grubych oczkach. Pomidory pokroić w grubą kostkę. Cebulę drobno posiekać. Do warzyw umieszczonych w misce dodać kilka łyżek oleju, ok. 2 łyżek octu, posolić, popieprzyć. Cukru dodać do smaku, w zależności czy wolimy surówkę bardziej kwaśną lub słodkawą. Wszystko dokładnie wymieszać. Ta surówka najlepsza jest niedługo po przyrządzeniu. Z czasem staje się coraz mniej chrupka i bardziej zbita.
Smacznego!
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(EN) The dairy salat
Here's a recipe for 4 servings:
- 1/2 head napa cabbage
- 1 carrot
- 2 tomatoes
- 1 medium onion
- fruit vinegar or lemon juice
- powdered sugar or honey
- oil
- pepper
- salt
Shred the cabbage. Grate the carrots on a coarse mesh. Tomatoes cut into thick cubes. Finely chop the onion. For vegetables placed in a bowl, add a few tablespoons of oil, approx. 2 tablespoons of vinegar, add some salt and pepper.
Depending on whether you prefer a more sour or more sweet salad, add some sugar. Mix it all thoroughly. The salad is best soon after preparation. Over time, the salad becomes less and less crispy.
Bon Appetit!
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(CZ) Zeleninový salát
Tady je recept na 4 porce:
- 1/2 hlávkové zelí
- 1 mrkev
- 2 rajčata
- 1 střední cibule
- vinný nebo ovocný ocet (nebo citronové šťávy)
- práškový cukr nebo med
- olej
- pepř
- sůl
Skartovat zelí. Nastrouháme mrkev na hrubou síťkou. Rajčata nakrájíme na tlusté kostky. Jemně nasekáme. U zeleniny umístěných do mísy, přidejte několik lžic oleje, cca. 2 lžíce octa, trochu soli a pepře.
Přidejte cukr podle chuti, v závislosti na tom, zda dáváte přednost kyselou a sladké salát. Důkladně vše promíchat. Tento salát je nejlépe ihned po přípravě. V průběhu doby, salát se stává méně a méně křupavé.
Dobrou chuť!
I write about food and recipes at bit.ly/thisab. This photo was also posted to Instagram, right here - ift.tt/1smWDpo
INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 cup chopped shelled pistachio nuts
1 cup coconut
1 1/2 cups Hershey's® premier white baking chips
1 can (14 oz) Eagle Brand® sweetened condensed milk (not evaporated)
1/2 cup Key lime juice, fresh lime juice or thawed frozen limeade concentrate
3 egg yolks
1 teaspoon CRISCO® Pure Vegetable Oil
DIRECTIONS
1. Heat oven to 350°F. Grease 13x9-inch pan. In large bowl, break up cookie dough. Stir or knead in pistachio nuts and coconut until well blended. With floured fingers, press dough mixture evenly in bottom of pan to form crust. Sprinkle 1 cup of the white baking chips over dough; press lightly into dough.
2. Bake 14 to 16 minutes or until light golden brown. Meanwhile, in medium bowl, beat condensed milk, lime juice and egg yolks until well blended. Pour milk mixture evenly over crust.
3. Bake 20 to 25 minutes longer or until filling is set.
4. In small microwavable bowl, place remaining 1/2 cup white baking chips and the oil. Microwave on High 45 seconds. Stir until smooth; if necessary, microwave 15 seconds longer. Drizzle over warm bars. Cool 1 hour. Refrigerate until chilled, about 1 hour. For bars, cut into 6 rows by 6 rows. Cover and refrigerate any remaining bars.
Eggless Plum Cake Recipe - A light and soft cake made with fresh plums. an eggless and dairy free recipe.
There’s something so wonderful and childlike about the smack-smack-pop of chewing gum and blowing bubbles. If you or your kids are forever blowing bubbles, why not try this surprisingly simple, 7-ingredient “DIY bubble gum” recipe for making gum from scratch?
Bring the flavor of childhood right into your kitchen. What a fun idea for kids’ loot bags, or even Halloween parties. Get creative and use an array of colors, or mold gum pieces into fun shapes. It’s also a great way to satisfy your sugar cravings without ingesting a ton of fat and calories.
Click here for more details www.simplecookingclub.com/make-bubble-gum-video/
Alfajores – a recipe from Walsh’s wife featuring shortbread sandwiching goat’s milk dulce de leche and rolled in shredded coconut $3
Susana's Gaucho Empanadas - beef, boiled egg, olives, chiminasty sauce (a blend of chimichurri and Walsh’s ‘nasty’ hot sauce oliverbonacini.com/OurCompany/Blog/O-B-Blog/November-2012...) $13
The Teriyaki chicken is Amazing and its hard not to just eat it as is!
The fried rice is delicious and the Teriyaki chicken mixed in brings it over the top.....
Those who have tried this agree that it is better then "Take out" Fried Rice!
Teriyaki Chicken ( slow cooker)
3-4 boneless, skinless chicken breasts
½ cup sugar
½ cup soy sauce( I use low sodium)
3 tablespoons cider vinegar
¾ teaspoon garlic, minced
Salt & pepper to taste
Instructions
Whisk together sugar, soy sauce, vinegar, and garlic.
Season chicken breasts with salt & pepper and lay in bottom of slow cooker.
Pour sauce over chicken and cook on high for 2 to 2-1/2 hours.
Remove chicken from slow cooker and shred with two forks.
Serve with your favorite vegetables and steamed rice.( option below)
This is where I added it to the Fried rice recipe......
If you can stop from eating it all !!
Better-Than-Takeout Chicken Fried Rice
4 cups rice, prepared
3- 4 boneless, skinless chicken breasts ( I used the Teriyaki Chicken recipe)
1 cup peas & carrots, frozen
1 white onion, chopped
2 cloves garlic, minced
2 eggs
3 tablespoons sesame oil
1/4 cup soy sauce( I use low sodium)
Prepare 4 cups cooked rice. Heat sesame oil in a large skillet on medium heat. Add onion, garlic, peas, and carrots.
Stir fry until tender. Crack eggs into pan and scramble, mixing throughout vegetables.Add rice, chicken, and soy sauce to pan.
Stir in soy sauce and remove from heat and enjoy!
Recipes from Rachel Schultz...
INGREDIENTS
1 box (1 lb 2.25 oz) white cake mix with pudding
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1 can (1 lb) creamy vanilla ready-to-spread frosting
1 tablespoon candy decors or nonpareils
1/3 cup round candy-coated chocolate candies, if desired
1/2 cup small conversation heart candies
DIRECTIONS
1. Heat oven to 350°F. Spray bottom only of 8-inch round cake pan and 8-inch square pan with cooking spray or grease with shortening. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour 2 cups batter into round pan and remaining batter into square pan.
2. Bake 27 to 32 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; place on wire racks. Cool completely, about 30 minutes.
3. Cut round cake in half. On serving tray or large platter, arrange square cake and round cake halves into heart shape (see diagram); attach cakes with small amount of frosting. Spread frosting on sides and top of cake. Arrange chocolate candies around top edge of cake. About 2 inches inside chocolate candies, arrange cinnamon candies in heart shape.
4. Place 3-inch heart-shaped open cookie cutter in center of cake. Pour candy decors evenly inside cookie cutter; remove cookie cutter from cake. Arrange conversation heart candies and chocolate candies around smaller heart.
High Altitude (3500-6500 ft):
Follow High Altitude directions on cake mix box using 9-inch pans.
Eggs are one of the most perfect foods in the world: not only are they highly nutritious, they are also inexpensive and super versatile. Eggs are so much more than plain old breakfast foods! The taste is rich and comforting, but the calories are low: one egg only has about 70 calories. Eggs are also high in vitamins D and B 12. A quickie boiled egg is a great energy-boosting snack. Make them ahead of time to take for lunch or use this recipe for no-muss no-fuss meals at any time of day.
Click here for more details www.simplecookingclub.com/boil-egg-microwave-3-minutes-vi...
This recipe is from a friend who is a food hero of mine.
Raspberry Bars
1 C softened butter
1 C dark brown sugar
1 3/4 C flour
1/2 t baking soda
1/2 t salt
1 t cinnamon
1 1/2 C oats (not the quick kind)
1 C toasted walnuts, chopped (I throw in my cast iron pan to toast)
3/4 C coconut
1 ish C of raspberry jam (I used apricot preserves)
Cream butter, sugar. Combine flour, baking soda, salt, cinnamon and add. Add oats, walnuts, coconut. Blend briefly in a mixer.
Grease 9 x 13 pan. Spread a little over half of the mixture in pan. Then spread jam, being careful not to let the jam get to the edge (will burn). Top with remaining mixture - crumble it so the jam can peek through in spots.
Bake 30 min at 350. Cool. Cut into squares.
I finally had time to finish the recipe mini I've been working on :) it's a gift for my sister in law. I Made it all from scratch using cardstock, patterned paper, manilla tags, paint, inks, stamps, embossing and more. It was so much fun to make :)
A French twist to the traditional Scottish dessert of cream, honey, Whisky, oats and raspberries for Burn's Night, St Andrew's Night - or any occasion. Recipe on buff.ly/2MiFxUM
this recipe and more available on my blog Girl Interrupted Eating girlinterruptedeating.wordpress.com/2010/07/22/strawberry...
"Something that begins with R" for the Daily Challenge group.
These are old family recipes, some of which I haven't had (because they're scary)
DESCRIPTION
Nacho cheese dip provides a kick in a tender crescent appetizer.
INGREDIENTS
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1/4 cup nacho cheese dip
1/3 cup finely chopped red bell pepper (1/3 medium)
1/3 cup chopped green onions (5 medium)
DIRECTIONS
1. Heat oven to 350°F.
2. If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3. Spread cheese dip over each rectangle to within 1/4 inch of edges. Sprinkle with bell pepper and onions.
4. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on ungreased cookie sheet.
5. Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.
High Altitude (3500-6500 ft): No change.
This cabbage salad with ramen noodles is a longstanding favorite in my family. I often make this for pot-lucks, where it is always a hit and I am usually besieged with recipe requests. As an added bonus, the ingredients to this recipe are very inexpensive and easily found at most grocery stores.
Cabbage Salad
Serves 6
Ingredients
1/2 head red cabbage (or green, or a combo)
4 green onions
1/2 cup roasted almonds
2 tbsp sesame seeds
1 package of ramen noodles (I like chicken flavored)
Dressing:
1/2 cup oil
1/3 cup vinegar
2 tbsp water
1/2 tsp salt
2 tsp sugar
Secret ingredient: the flavor packet from the ramen.
Directions:
Chop the cabbage and green onions fine. Whisk the dressing ingredients together in a separate bowl, and pour the dressing over the cabbage mixture.
Chop the almonds, and toast them with the sesame seeds in a frying pan for a few minutes
Crunch up the ramen noodles, and immediately before serving, toss the noodles, nuts and seeds into the salad.
If you are bringing this salad to a party, pack the ramen and nuts together in a ziplock, and wait to toss them into the salad until right before the salad is served. The noodles get soggy if they sit in the dressing too long, which ruins the salad, in my opinion.
This recipe is easily scaled up or down, and the amounts listed above are approximate. Experiment! Enjoy! Chomp!
renovated recipe book compiled by my grandmother, decoupage collage with vintage cookery book pages and advertisement
I found the inspiration for this recipe in a "Healthy Living" magazine I saw at someone's house. I love sweet potatoes, and I like cooking stews that combine beans and rice to form a complete protein source. The result was a thick, surprisingly sweet stew that was a big hit with my roommates. I'll make this again. I might add some jalepenos or something else to counterbalance the sweetness of the sweet potatoes and orange juice.
Recipe:
3 T olive oil
3 medium onions, chopped
2 large sweet potatoes, diced
2 cans garbanzo beans, drained and rinsed
3/4 cup brown rice
3 teaspoons cumin
2 teaspoons coriander
1 tsp salt, more to taste
Black pepper to taste
dash cayenne
4 cups water
1 cup orange juice
Heat the olive oil in your soup pot and saute the onions until translucent. Add the sweet potato, spices and everything else. Bring to a boil and simmer for about 1 hr, until the rice is fully cooked and the sweet potatoes start to break down and thicken the stew. Add more water if needed. Top with cilantro, yogurt or both.
I make these for my husbands work break-room and they never last long. Super-duper easy and quick to make, this will be a favorite quick snack recipe!
1 cup light Caro syrup
1 cup white sugar
1 cup smooth peanut butter
1 cup quick cook oats
2 cups Corn Flakes
2 cups Rice Crispys
1. Melt Caro syrup and sugar over medium heat until bubbles form, add peanut butter
2. When peanut butter is mostly melted, remove from heat, add dry ingredients and stir to coat evenly
3. pour mixture into a square baking dish, and press lightly to even the mixture. Let cool slightly and cut into bars.
Radish Smoothie Recipe
We prepared a smoothie recipe that will help those people who wants to lose weight in a proper and healthy way. Here is the radish smoothie recipe
Ingredients2 radishes1 beet1 carrot1 pinch of parsley2 glasses of skimmed cow milk1 spoon of yogurt
Instructions
daisyskitchen.com/radish-smoothie-recipe/
#recipe #smoothie #food #drink #summer #summerdessert #cold #ice
Bara brith, sometimes known as "speckled bread" (the literal meaning of the original Welsh-language name), can be either a yeast bread enriched with dried fruit (similar to the Irish barmbrack) or something more like a fruitcake made with self-raising flour (no yeast). It is traditionally made with raisins, currants and candied peel.
In Argentina, bara brith is also known as torta negra ("black cake"). One of the most traditional foods coming out of the Chubut valleys, it was brought by the Welsh settlers who started arriving in the country in 1865.
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I have become quite a forager this spring thanks to my inspiring friends over in the A Slow Year flickr group. I've found all kinds of beautiful and edible things growing semi-wild in my suburban neighborhood and love putting them to good use in my garden. Just last week I discovered that it was grape leaf season so I harvested some from a vine growing out of the community garden and set to work stuffing them.
Most of the recipes I came across called for filling the blanched grape leaves with a mixture of cooked meat and uncooked rice and then simmer/steaming them in a thin layer until the rice was cooked. I wasn't sure about that whole system so I made up my own recipe. These were good. So good I had to pack these four up for lunch the next day before I inhaled them along with the other dozen I had made.
Totally Not Authentic Stuffed Grape Leaves
1/3 lb ground beef
1 tbs goose fat or other cooking fat if necessary
1/2 white onion, diced fine
1/2 tsp dried spearmint
1/4 tsp dried dill
salt and pepper
2/3 cup rice
1/3 cup canned tomatoes, diced with their liquid
1cup chicken stock or water
12 young grape leaves the size of your hand
Trim the stems from the grape leaves with scissors or a sharp knife. Pile six leaves together and dunk them in boiling water, holding them with your tongs, until they change color to a darker, almost olivey green. Take them out and rinse them under cold water. Repeat with the second batch. You want to hold onto them because you want them to stay whole and not tear. Handle them carefully before and after blanching.
Cook up the ground beef along with the onion, salt, pepper, mint and dill. Add more fat to the pan if it's looking dry and add the rice to the pan. Stir and cook until the rice is coated in oil and starting to look a little translucent around the edges. Add the tomatoes, chicken stock and/or water and stir to combine. I added another pinch of mint at this time.
Bring rice mixture to a boil, turn the heat down to a simmer and cover. Cook approximately 20 minutes until the rice is cooked, but the contents are still a little wet. Turn out onto a plate or shallow bowl so it can cool a little.
Lay one grape leaf down on your work surface shiny side down. Add about 2-3 tbs of filling on the "palm" of your grape leaf in a little rectangle or log shape. Fold the bottom of the grape leaf over the filling, then the two sides in. Then roll the filling into the leaf as tightly as you can without ripping the leaf or spilling the filling.
Lay the filled leaf, seam side down, in a bamboo steamer basket and continue to fill the rest of the leaves. When they are all filled and in the steamer place over boiling water and steam for just a few minutes to heat through.
Serve warm or room temperature, as is or with a yogurt sauce. Nuts and dried fruit could easily be added to the filling for an authentic variation.
Try this simple recipe on spicy couscous with chilly potato.
Spicy couscous recipe : alwayskush.blogspot.com/2015/01/spicy-couscous.html
Chilly Potato Recipe :