Cake

1 box Betty Crocker® SuperMoist® white cake mix

Water, vegetable oil and egg whites called for on cake mix box

1 pint (2 cups) mango sorbet, softened

1 pint (2 cups) strawberry sorbet, softened

Frosting

1 1/2 cups whipping cream

1/2 cup powdered sugar

1 teaspoon grated lime peel

2 tablespoons lime juice

Garnish, if desired

Lime peel twists

Fresh strawberries

1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 15x10x1-inch pan with baking spray with flour. Line with waxed paper; spray waxed paper.

2. In large bowl, make cake mix as directed on box, using water, oil and egg whites. Pour into pan. Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack; remove waxed paper. Cool completely, about 1 hour.

3. Cut cake crosswise into 3 equal sections. On long serving platter, place 1 section, rounded side down. Spread mango sorbet evenly over top. Place another cake section onto the sorbet; press down. Spread with strawberry sorbet. Top with remaining cake section; press down. Cover lightly; freeze about 2 hours or until firm.

4. In large bowl, beat frosting ingredients with electric mixer on high speed until stiff peaks form. Frost sides and top of torte. Freeze about 1 hour or until firm. Just before serving, garnish top with lime peel and strawberries. To serve, let stand at room temperature 10 minutes. Cut torte in half lengthwise, then cut crosswise 7 times to make a total of 16 slices.

High Altitude (3500-6500 ft): Make cake batter following High Altitude directions on box. Bake 20 to 30 minutes.

Find more recipes at www.bettycrocker.com.

INGREDIENTS:

1 box Betty Crocker® SuperMoist® German chocolate cake mix

Water, vegetable oil and eggs called for on cake mix box

1 can (14 oz) sweetened condensed milk

1 jar (16 to 17 oz) caramel, butterscotch or fudge topping

1 container (8 oz) frozen whipped topping, thawed

1 bag (8 oz) toffee chips or bits

DIRECTIONS:

1. Heat oven to 350°F (325°F for dark or nonstick pan). Bake cake as directed on box for 13x9-inch pan.

2. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.

3. Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator.

Pear and Cherry Frangipane Cake (Parve). It is a delicious cake!

Nonstick vegetable oil spray

2 large eggs

2/3 cup sugar

1/2 cup extra-light olive oil

1/3 cup almond milk

1 teaspoon vanilla extract

1 1/2 cups self-rising flour

2 large pears, peeled, cored, cut into 1/2-inch cubes (or 1 small can pears, drained)

1 1/3 cups dried tart or Bing cherries

1 7-ounce tube almond paste

1 egg

2 Tbsp sugar

1 Tbsp flour

1 teaspoon ground cinnamon

Powdered sugar

Preheat oven to 350°F.

Spray 9-inch-diameter spring-form pan with 2 1/2-inch-high sides with nonstick spray. Line pan bottom with parchment paper; spray parchment.

Using electric mixer, beat 2 eggs, 2/3 cup sugar, oil, almond milk, and vanilla in large bowl until smooth. Add 1 1/2 cups flour; beat just until combined.

Stir in pears and cherries. Transfer batter to prepared pan. Smooth top.

Crumble almond paste into medium bowl. Add cinnamon, 1 egg, 2 tablespoons sugar, and 1 tablespoon flour.

Using electric mixer, beat mixture just until blended. Spoon atop cake batter. Bake cake until tester inserted into center comes out with small moist crumbs attached, about 1 hour 10 minutes. Run knife around pan to loosen cake. Remove pan sides. Peel off paper. Transfer cake to plate; sprinkle with powdered sugar. Serve warm or at room temperature.

Can be made 1 day ahead.

Freezes well.

Potato Latkes (not dairy)

2 pounds potatoes (Yukon Gold are best)

1 medium onion, finely shredded (about 1 cup)

1/3 cup matzo meal or bread crumbs

1 tablespoon potato starch

2 large eggs, lightly beaten

1 teaspoon salt

¼ tsp pepper

1/2 to 3/4 cup vegetable oil to fry

Peel potatoes and grate by hand, or shred in a food processor. (I prefer to coarsely grate half of the batch and finely grate the other half. This way, the latkes get a softer center.)

Transfer to a large bowl of cold water as you go. (Soaking prevents from turning brown too quickly.)

When ready to use, squeeze potatoes to remove liquid and transfer potato mixture to a bowl and stir in remaining ingredients.

Shape into latkes.

Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking.

Place 4 to 5 latkes into skillet. Reduce heat to moderate and cook until undersides are browned, about 5 minutes.

Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain.

Add more oil to skillet as needed.

Keep latkes warm on a wire rack set in a shallow baking pan in oven.

Serve with apple sauce and/or sour cream.

Cheese Latkes (dairy)

1 cup cottage cheese or ricotta cheese

¾ cup flour

3 large eggs, separated

1/2 tsp salt

½ tsp baking powder

Oil for frying

Combine cheese, flour, egg yolk, salt and baking powder in a large bowl. Mix until the mixture forms a thick batter. Beat egg whites until stiff and add to cheese mixture.

Heat skillet over medium heat (not too hot.) Put about 2-3 Tbsp of oil in the skillet.

Pour 1-2 tablespoon of batter onto the hot skillet to make small pancakes/latkes.

Fry the latkes for 2-3 minutes on each side until they turn golden brown.

Sprinkle with sugar.

Serve immediately. (These latkes can be served with preserves or sour cream.)

Ordinarily a carbon steel or cast iron wok is best used over high heat. To do this properly, the empty wok is heated until it starts to emit smoke. The fire is then turned off and immediately a high smoke-point oil is spread around the entire inner surface. This will ensure a nonstick cooking surface but will not let the oil burn and emit toxins. Turn the heat back on to high and you are ready to cook. Usually proteins first and then vegetables second. Sometimes garlic and ginger will go in first but it is then critical that these are not allowed to burn.

Just thought I'd finish off with a wee funny of Asha for my latest upload. I just love my Asha funnies as they always bring a smile to my face...hope it brings a smile to somebody else as well...

Vegetable and Tofu Curry

1 cup long-grain white rice

2 tablespoons canola oil or olive oil

1 14-ounce package extra-firm tofu, drained and cut into 3/4-inch cubes

1 cup carrots, cut into 3/4-inch pieces

2 cups potato pieces (steam small potatoes and peel)

2 cups cauliflower florets

1 cup peas

1 onion, thinly sliced

1 clove garlic, minced

1 Tablespoon curry powder

1 tablespoon grated fresh ginger

2 tablespoons tomato paste

1 to 2 cups low-sodium vegetable broth

2 cups frozen okra

1/2 cup torn fresh basil leaves (or parsley)

1.Steam the cauliflower, the peas, the carrots the okra and the potatoes

2.Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, tossing occasionally, until golden, 4 to 5 minutes; transfer to a plate.

3.Heat the remaining tablespoon of oil in the skillet. Add the onion, curry powder and ginger and cook, stirring occasionally, until onions begin to soften, 3 to 5 minutes. Mix in the tomato paste.

4.Add the broth to the skillet and bring to a simmer. Add the tofu and the vegetables. Sprinkle with the basil and serve over rice.

Macro Mondays theme: Iron

something made of iron or that contains iron.

The Challenge Factory Weekly Challenge: Made of Metal

I struggled with this theme for a while, not capturing the items I was using in a way I liked. Then I saw the amazing colours on our well used wok closeup and knew this would be the item that worked for me. It's definitely overdue a season, no nonstick coating in this house.

Many thanks for all your favourites, comments and views. I appreciate them as always. HMM to you all too.

80g unsalted butter, melted

200g digestive biscuits

600g full-fat cream cheese

100g icing sugar

300ml double cream

½ lemon, finely grated zest only, plus extra zest to serve

½ lime, finely grated zest only, plus extra zest to serve

100ml advocaat liqueur

12 maraschino cherries

1 tbsp desiccated coconut

Brush a 20cm loose-bottomed cake tin with a little of the melted butter and line the bottom and sides with nonstick baking paper.

Blend the biscuits to crumbs in a food processor (or place them in a bag and crush them with a rolling pin). Put the crumbs into a bowl then stir in the rest of the melted butter until well combined.

Spoon the mixture into the prepared tin and press down with the back of a spoon to create a level surface. Chill in the fridge for 30 minutes or 15 minutes in the freezer while you make the filling.

Whisk the cream cheese and icing sugar together using an electric hand-held whisk until well combined. Whisk in the cream to just soft peaks, then whisk in the zests and advocaat until soft peaks form again. Spread over the set base and chill in the fridge for at least 6 hours, or ideally overnight.

Decorate the top with a ring of maraschino cherries. Scatter over the lemon and lime zests and coconut, and serve.

Baked Dijon Salmon Recipe

Nov 13, 2024 · This mustard-crusted salmon is an easy and tasty way to prepare fish. The baked recipe takes salmon …

Ratings: 3.7K

Calories: 422 per serving

Author: Esmee Williams

Category: Dinner

Recipe Instructions

Preheat oven to 400 degrees F (200 degrees C).

In a small bowl, stir together butter, mustard, and …

Brush each salmon fillet lightly with honey mustard …

Bake salmon 12 to 15 minutes in the preheated oven, or …

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Savor + Savvy

savorandsavvy.com › honey-dijon-salmon-recipe

Honey Dijon Salmon Recipe | Baked in 20 Minutes - Savor + Savvy

Dec 29, 2020 · Learn how to make sweet and savory honey dijon salmon in 20 minutes with this easy recipe. You only …

4.3/5(12)

Total Time: 20 mins

Calories: 295 per serving

Category: Main Course

Recipe Instructions

Preheat oven to 400 degrees. Spray a nonstick baking …

Mix honey, lemon juice, mustard, garlic, parsley and salt …

Pour over salmon, being sure to brush the sauce to …

Bake for 12 to 15 minutes, or until the salmon is cooked…

DESCRIPTION

If your family enjoys tacos, then why not top a pizza with the same delicious combination? Easy and so delicious!

INGREDIENTS

1 can (11 oz) Pillsbury® refrigerated thin pizza crust

1 lb lean (at least 80%) ground beef

1 package (1 oz) Old El Paso® taco seasoning mix

1/4 cup water

1 can (4 oz) Old El Paso® chopped green chiles, drained

1/4 cup sliced ripe olives, drained

2 cups shredded Mexican cheese blend (8 oz)

1 1/2 cups shredded lettuce

1 cup seeded chopped tomato (1 large)

Crushed corn chips, if desired

Old El Paso® salsa, if desired

DIRECTIONS

1.Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.

2.In 10-inch skillet, cook beef, taco seasoning mix and water as directed on package. Spoon evenly on dough. Top with chiles, olives and cheese.

3.Bake 13 to 16 minutes or until crust is golden brown and cheese is melted. Top with remaining ingredients.

High Altitude (3500-6500 ft): Bake 2 to 4 minutes longer.

Orange Beef with Noodles

by Weight Watchers Magazine

Course: light meals

PointsPlus™ Value: 6

Servings: 4

Preparation Time: 9 min

Cooking Time: 11 min

Level of Difficulty: Easy

We use flank steak, but you can also use boneless top round steak.

Ingredients

4 oz packaged rice noodles

2/3 cup(s) fresh orange juice

2 Tbsp low-sodium soy sauce

2 Tbsp sugar

1 tsp dark sesame oil

1 tsp cornstarch

1/2 tsp chili sauce, (chili paste)

1/2 pound(s) raw lean flank steak, trimmed of all visible fat and sliced thin across the grain

6 medium scallion(s), cut into 2-inch slices

2 clove(s) garlic clove(s), minced (medium)

2 tsp ginger root, minced, peeled, fresh

Instructions

Prepare the noodles according to package directions; drain and set aside.

Combine the orange juice, soy sauce, sugar, oil, cornstarch, and chili paste in a bowl until blended and smooth; set aside.

Spray a large nonstick skillet with nonstick spray and set over high heat. Add the steak and cook in batches, until browned, about 5 minutes. Add the scallions, garlic, and ginger. Cook, stirring constantly, until fragrant, about 3 minutes. Stir in the orange juice mixture and cook until the sauce boils and thickens slightly, about 3 minutes. Stir in the noodles; heat through. Serve at once.

Notes

When browning meat, make sure it is cooked over high heat in a single layer. If your pan is not big enough to accommodate all the meat at one time, cook it in batches, otherwise the meat will steam instead of brown.

ATTN: If anyone makes this, could you please send a photo to KristanAnne19@aol.com ? Thanks!

I used ground elk and the tubed organic polenta from Trader Joe's. Kept the same points value. I suggest using the green chilis, or it will be a bit bland. It is very filling and a LOT of food for the points.

POINTS® Value: 5

Servings: 6

Preparation Time: 18 min

Cooking Time: 12 min

Level of Difficulty: Easy

Seasoned ground beef and vegetables are spooned over homemade polenta. Then they're topped with traditional Mexican ingredients like cheese, salsa and fresh cilantro.

Ingredients

1 pound(s) uncooked lean ground beef (with 7% fat)

1 small onion(s), chopped

14 1/2 oz canned diced tomatoes, with chiles, drained, reserve 1 Tbsp of liquid

1 cup(s) canned yellow corn, drained, or frozen, thawed corn kernels

10 items olive(s), Kalamata, sliced

2 tbsp canned jalapeno peppers, pickled, chopped (optional)

3/4 tsp table salt, divided

1/4 tsp ground cumin

1/8 tsp black pepper

3/4 cup(s) polenta, quick-cooking

3 cup(s) canned chicken broth

1/3 cup(s) salsa

1/3 cup(s) shredded reduced-fat Mexican-style cheese

2 tbsp cilantro, or scallion, fresh, chopped (optional)

Instructions

Heat a large nonstick skillet over medium-high heat. Cook beef and onion, stirring frequently, until meat is fully cooked, about 5 to 7 minutes; drain off any liquid. Stir in tomatoes and reserved liquid, corn, olives, jalapenos (if using), 1/4 teaspoon of salt, cumin and pepper; simmer 5 minutes to allow flavors to blend.

Meanwhile, in a small pot, combine cornmeal, broth and remaining 1/2 teaspoon of salt; stir well. Bring to a simmer and cook, stirring constantly, until cornmeal is thick, about 5 minutes.

Spoon polenta onto a large serving plate and top with beef mixture. Top with salsa, cheese and cilantro (or scallion). Divide into 6 portions and serve.

Notes

The polenta will still be soft after cooking but will firm up if allowed to stand for a few minutes before serving.

1 1/4 pound lean ground turkey

1 can chili beans

1 can kidney beans, drained and rinsed

1 can corn

1 can Rotel or similar product

1 can diced tomatoes

1 large yellow onion

1 packet taco seasoning

1 packet ranch dressing mix

2-3 cups chicken broth, depending on how thick you want the soup (more like

chili)

Brown the onion and turkey meat in a nonstick pan sprayed with cooking spray.

When meat is browned, add the taco seasoning and ranch seasoning. Cook for a few

more minutes. In a large stock pot, combine the beans, corn, tomatoes, and

broth. Add the turkey mixture. Cook on low for 45 minutes, stirring

occasionally.

Top with fat free cheese or fat free sour cream. Delish!

I don't know how many cups this makes, probably around 10. It's Core and about

2-3 points per cup.

Ingredients

8 flour tortillas (8")

1 cup salsa, divided

1 lb boneless, skinless chicken breast

1 packet taco seasoning

1/2 c. Kraft 2% Shredded Mexican Blend, divided

1 can 98% FF cream of mushroom soup

4 oz. canned diced green chilies

Directions

Preheat oven to 375 degrees F.

Spray a nonstick skillet with canola oil spray. Coat BSCB with taco seasoning. Cook until done in skillet over medium high heat. Remove from skillet and shred.

Return to skillet over low heat. Mix in soup, chilies, and 1/2 cup of salsa. Stir until combined and heated through. Remove from heat.

Stir in 1/4 cup of cheese. Using a 1/3 cup measure, fill each tortilla and roll up. Place seam side down in 9x13 baking dish.

Spread remaining 1/2 cup salsa on top. Sprinkle with remaining 1/4 cup cheese. Bake uncovered for 10 mins.

Serves 8 (1 burrito per serving)

Calories 323.7

Fat 6.3 g

Dietary Fiber 3.1 g

Original recipe by KA.

This recipe is really good and I thought using red liners would be nice with the rhubarb. I am a dork.

Rhubarb Streusel Cakes -

For topping

3/4 cup all-purpose flour

2/3 cup packed brown sugar

1/2 teaspoon cinnamon

1/8 teaspoon salt

5 tablespoons unsalted butter, softened

1/2 lb fresh rhubarb stalks, cut into 1/4-inch dice

3 tablespoons confectioners sugar

For cake batter

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 stick (1/2 cup) unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1/2 teaspoon vanilla

1/2 cup whole milk

Special equipment: a nonstick muffin pan with 12 (1/2-cup) muffin cups

Preparation

Preheat oven to 375°F. Generously butter muffin cups and top of pan.

Make streusel for topping:

Whisk together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until mixture forms small clumps.

Make batter:

Whisk together flour, baking powder, and salt in a bowl. Beat together butter and sugar in a large bowl with an electric mixer at medium speed until blended, about 2 minutes. Add eggs and vanilla and beat until fluffy, about 1 minute. Reduce speed to low and add flour mixture and milk alternately in 2 batches, beginning and ending with flour mixture and mixing until just combined.

Top and bake cakes:

Divide batter among muffin cups (each cup will be about half full). Toss rhubarb with confectioners sugar and sprinkle batter with rhubarb, then crumble streusel evenly on top. Bake in middle of oven until tops are golden and a tester inserted in center of a cake comes out clean, 22 to 25 minutes. Cool cakes in pan on a rack 3 minutes, then loosen edges of cakes with a small sharp knife or small metal spatula. Remove cakes from pan and put on rack to cool slightly.

Sautéed Tilapia with Lemon-Peppercorn Pan Sauce

This piquant sauce is perfect over plain white fish. Use freshly squeezed lemon juice for the brightest flavor. Serve with white rice.

Preparation Time: 10 minutes minutes

Cooking Time: 12 minutes minutes

Yield: 2 servings (serving size: 1 fillet and 2 tablespoons sauce)

3/4 cup fat-free, less-sodium chicken broth

1/4 cup fresh lemon juice

1 1/2 teaspoons drained brine-packed green peppercorns, lightly crushed

1 teaspoon butter

1 teaspoon vegetable oil

2 (6-ounce) tilapia or sole fillets

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup all-purpose flour

2 teaspoons butter

Lemon wedges (optional)

Combine first 3 ingredients.

Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat.

While butter melts, sprinkle fish fillets with salt and black pepper. Place the flour in a shallow dish. Dredge fillets in flour; shake off excess flour.

Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; sauté 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in two teaspoons of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired.

CALORIES 282 (26% from fat); FAT 8.3g (sat 3.2g,mono 2g,poly 2.1g); IRON 1.5mg; CHOLESTEROL 92mg; CALCIUM 43mg; CARBOHYDRATE 15.3g; SODIUM 739mg; PROTEIN 35g; FIBER 0.8g

Cooking Light, MARCH 2004

find.myrecipes.com/recipes/recipefinder.dyn?action=displa...

POINTS® Value: 6

CORE

Servings: 4

Preparation Time: 30 min

Cooking Time: 30 min

Level of Difficulty: Moderate

Course: main meals

Ingredients

4 medium sweet red pepper(s)

1/4 cup onion(s), chopped

1 Tbsp parsley

2 tsp ginger root, grated (or ginger paste)

1 pound cooked lean ground turkey

1 Tbsp Worcestershire sauce

1 Tbsp soy sauce

1 cup cooked brown rice

15 oz canned tomato sauce, divided

Instructions

1. Preheat oven to 350 degrees. Cut stem ends from peppers, remove seeds. Cook covered in boiling water 1 minute. Drain upside down on paper towels.

2. In skillet sprayed with nonstick cooking spray, cook ground turkey and onion until turkey is browned and no longer pink, about 10 minutes. Drain fat.

3. Combine turkey onion mixture, 2 tablespoons of the tomato sauce, ginger, Worcestershire sauce and soy sauce in a large bowl. Stir in rice, 1 cup of the tomato sauce, parsley and salt and pepper to taste.

4. Stuff peppers, place upright in a 2-quart casserole sprayed with nonstick cooking spray. Spoon remaining tomato sauce over stuffed peppers. Cover and bake 25 to 30 minutes or until heated through.

Neese's comments:

This is actually from a recipe card that they had in the *gasp* WALMART produce area. DH picked out tons of recipes, when we got home I told him to pick a fave for me to make. He picked this great OP friendly recipe that's core. It appears I have taught the man something!

from KraftFoods.com

Taco Salad Makeover

PointsPlus Value: 9

Servings: 4

Preparation Time: 10 min

Cooking Time: 18 min

Level of Difficulty: Easy

Course: main meals

Ingredients

4 medium flour tortilla(s), 6-inch

16 oz 95% lean/5% fat raw ground beef

1 Tbsp chili powder

1/2 cup salsa

1 cup canned kidney beans, drained and rinsed

4 cup lettuce

1/2 cup shredded fat-free cheddar cheese

1 cup tomato(es), chopped

8 Tbsp fat-free sour cream

Instructions

PREHEAT oven to 425F. Crumple four large sheets of foil to make four 3-inch balls; place on baking sheet. Place 1 tortilla on top of each ball; spray tortilla with cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)

MEANWHILE, brown meat with chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add salsa and beans; cook until heated through, stirring occasionally.

PLACE 1 tortilla shell on each of four serving plates. Fill evenly with lettuce, meat mixture, cheese and tomatoes. Top with 2 Tbsp of sour cream.

Course: main meals

PointsPlus™ Value: 4

Servings: 4

Preparation Time: 15 min

Cooking Time: 35 min

Level of Difficulty: Moderate (I would actually put this closer to the easy level!)

Ingredients

1 spray(s) cooking spray

1/3 cup(s) seasoned bread crumbs, Italian-style

1 Tbsp grated Parmesan cheese

1 tsp italian seasoning

1/4 tsp garlic powder

1 medium raw eggplant

2 large egg white(s), lightly beaten

1 1/2 cup(s) canned tomato sauce

1/2 cup(s) part-skim mozzarella cheese, shredded (shredded)

Instructions

Preheat oven to 350°F. Coat a 9 X 13-inch baking dish with cooking spray; set aside.

Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.

Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.

Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.

Notes: I used crushed tomatoes, since I already had a can open, but have used tomato sauce as directed before. Both ways turn out about the same.

When preparing, I use an 8x8 glass dish. I cut the eggplant into 12 slices.

I put 4 slices on the bottom, added tomato/cheese, topped with 4 more slices, tomato/cheese and then the final 4 slices, tomato/cheese that way each serving was already set up as a "stack" of eggplant slices. Each serving ended up with 3 slices of eggplant.

Alright, so yesterday my husband gutted all 8 of our pumpkins, and I fished through the guts for the seeds. This is by far my favourite way to eat pumpkin seeds. My husband prefers his with garlic, but give me sweet any day!

Sweet & Spicy Pumpkin Seeds

Pumpkin seeds

5 tbsp sugar, divided

1/4 tsp salt

1/4 tsp ground cumin

1/4 tsp ground cinnamon

1/4 tsp ground ginger

pinch cayenne pepper to taste

1 tbsp oil

Preheat oven to 250. Spread 1 1/2 cups seeds on cookie sheet in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.

In a medium bowl combine salt, cumin, cinnamon, ginger, cayenne pepper, and 3 tbsp sugar. Heat oil in large nonstick skillet over high heat. Add pumpkin seeds and remaining 2tbsp sugar. Cook until sugar melts and pumpkin seeds begin to caramelize, about 1 minute. Transfer to bowl with spices, and toss well to coat. Let cool. Store in airtight container up to 1 week.

VANILLA MOCHA CAFÉ CAKE

2 eggs, lightly beaten

1/2 cup canola oil

1 cup plain yogurt

1 cup cooled brewed black coffee

2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

2 teaspoons Nielsen-Massey Pure Coffee Extract

1 teaspoon Nielsen-Massey Pure Chocolate Extract

2 cups sugar

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa

2 teaspoons baking soda

1/2 teaspoon salt

reheat the oven to 350 degrees F. Coat a 12 cups Bundt pan with nonstick cooking spray.

Beat the eggs, canola oil, yogurt, coffee, vanilla extract, coffee extract and chocolate extract in a mixing bowl using an electric mixer on low speed. Add the sugar, flour, cocoa, baking soda and salt. Beat on medium speed for 2 minutes; the batter will be thin. Pour the batter into the prepared cake pan. Bake for 35 to 40 minutes until the cake tests done. Cool in the pan on a wire rack for 15 minutes. Invert onto a serving platter. Serve with Nielsen-Massey’s Cherries Jubilee Sauce.

Serves 12-16.

_X4A5139

The bottom of our new non-stick fry pan just looked so inviting to take a photo of 😊

May 01, 2016

Gonzo:

[gon-zoh]

adjective

1. (of journalism, reportage, etc.) filled with bizarre or subjective ideas, commentary, or the like.

2. crazy; eccentric.

noun

3. eccentricity, weirdness, or craziness.

-----

Mason Jars seem to be a rare item in my house; they're so handy that they get used up almost immediately and I'm left searching for another on what seems like a weekly basis.

With them being so trendy, the cost of the jars have gone up, making kitchen storage a little more expensive.

I guess I'll just have to stalk the dollar stores and hope they get them back in stock!

Otherwise, not too impressed with this recipe, but I'll post it, even though I wouldn't recommend it.

Recipe:

Ingredients:

1 ¼ cup of flour

¼ teaspoon of baking soda

½ teaspoon of baking powder

½ teaspoon of salt

½ cup of sugar

½ teaspoon of vanilla

½ can of sweetened condensed milk

⅓ cup of milk

1 beaten egg

⅓ cup of melted butter

1 tablespoon of cocoa powder

Directions:

01. Preheat oven to 325. Grease a loaf pan with nonstick spray or parchment paper.

02. Sift the flour, baking soda, baking powder, salt, and sugar together in a medium bowl.

03. Add the vanilla, sweetened condensed milk, milk, egg, and melted butter. Stir until just combined.

04. Pour the batter into the prepared loaf pan, reserving about ½ cup of the batter.

05. Mix the cocoa powder with the remaining ½ cup batter and stir until combined.

06. Pour the chocolate batter over the regular batter and marble with the tip of a knife. (I failed at this part, but I doubt that changes the taste)

07. Bake for 35-40 minutes or until a toothpick inserted in the middle of the loaf comes out clean.

Hopefully the taste is better for you; I had to keep mine in the oven an extra 10 minutes and I think that messed with the consistency.

Hope everyone has had a good day.

Click "L" for a larger view.

October 02, 2016

Relish:

[rel-ish]

noun

1. liking or enjoyment of the taste of something.

2. pleasurable appreciation of anything; liking:

3. Cookery.

4. a pleasing or appetizing flavor.

5. a pleasing or enjoyable quality.

6. a taste or flavor.

7. a smack, trace, or touch of something.

verb (used with object)

8. to take pleasure in; like; enjoy.

9. to make pleasing to the taste.

10. to like the taste of.

verb (used without object)

11. to have taste or flavor.

12. to be agreeable.

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It's a cool rainy day; so that calls for cake! Or maybe that's just an excuse... either way, it's Sweet Sunday!

This week is a raspberry ricotta cake simply because I had left over ricotta in the fridge and couldn't think of any else to ensure it didn't go to waste.

It's a pretty simple and fairly labour-free dessert, so if you're looking for an easy dessert and have some ricotta hanging around, I'd recommend this.

Recipe is as follows:

Ingredients:

- Nonstick vegetable oil spray (I used canola oil because that's what I had in the house)

- 1½ cups of all-purpose flour

- 1 cup of sugar

- 2 teaspoons of baking powder

- ¾ teaspoon of kosher salt

- 3 large eggs

- 1½ cups of ricotta

- ½ teaspoon of vanilla extract

- ½ cup of unsalted butter, melted

- 1 cup of frozen raspberries or blackberries, divided

Directions:

01. Preheat oven to 350°.

02. Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray.

03. Whisk flour, sugar, baking powder, and salt in a large bowl.

04. Whisk eggs, ricotta, and vanilla in a medium bowl until smooth

05. Fold into dry ingredients just until blended. Then fold in butter, followed by ¾ cup raspberries, taking care not to crush berries.

06. Scrape batter into prepared pan and scatter remaining ¼ cup raspberries over top.

07. Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. (67 minutes if your oven is like mine and likes to let heat escape)

08. Let cool at least 20 minutes before unmolding.

Enjoy!

Hope everyone has had a good day.

Click "L" for a larger view.

POINTS® Value: 7

CORE

Servings: 4

Ingredients

1 Tbsp olive oil

1/4 cup teriyaki sauce

5 medium carrot(s), sliced

3 clove garlic clove(s), minced

1 medium leek(s), sliced

8 oz snow peas

1 pound cooked shrimp

1 Tbsp cornstarch

2 cup cooked brown rice

8 oz cooked bamboo shoots, 1 can, drained

Instructions

Cook carrots and garlic in olive oil in a nonstick pan until soft.

Add shrimp, leeks, snow peas and bamboo shoots and stir fry.

In a small bowl, dissolve the cornstarch in the teriyaki sauce.

Pour over shrimp mixture and stir fry until thickened.

Serve over rice.

(1/2 rice per serving)

Recipe by Victoria Dwek

Israeli Sabich

Parve

Easy

2 Servings

Allergens

1 hour to prepare

There are so many ways you can enjoy this! The Sabich is typically a classic Israeli breakfast, including fried eggplant, Israeli salad, hard-boiled eggs, potatoes, chummus, techina, and plenty of olive oil. It’s healthy and bright … though not particularly light. This version takes the best of those Sabich flavors, then lets you choose — include the potato and toss all the components together in a salad or stuff ’em into a wrap. It’s amazing either way.

Ingredients

For Serving

1 small eggplant, sliced into half-moons

1/2 pound Yukon Gold potatoes OR 2 wraps

4 hard-boiled eggs, halved vertically, whites only

1 Haddar Cucumber in Brine or other pickle, sliced

Israeli Salad

1 cup grape tomatoes, halved OR 1 diced tomato

1/2 cucumber or 1/3 English cucumber

1/2 red onion, diced

2 tablespoons lemon juice

1/4 cup fresh parsley leaves

1 teaspoon salt

pinch coarse Gefen Black Pepper

Tahini-Style Dressing

2 tablespoons Gefen Light Mayonnaise (or use sugar-free mayonnaise)

1 and 1/2 teaspoons Baracke Tahini Paste

2 tablespoons lemon juice

1 and 1/2 tablespoons water

1 clove garlic, crushed, or 1 cube Gefen Frozen Garlic

1 teaspoon fresh minced parsley leaves

1/2 teaspoon salt

pinch of cumin

Directions

Preparing the Sabich

1.

Preheat oven to 425 degrees Fahrenheit. Coat a baking sheet with nonstick cooking spray.

2.

Place eggplant into a colander; sprinkle with salt. Let sit for 20 minutes over a bowl or in the sink. Rinse; dry on paper towels. Place eggplant on prepared baking sheet; bake for 20 minutes.

3.

If preparing the salad version, add potato to a pot; cover with water. Bring to a boil; cook for 30 minutes, until tender. Let cool; slice or dice potatoes.

4.

Prepare the Israeli salad: In a bowl, combine tomatoes, cucumber, onion, lemon juice, parsley, salt, and pepper.

5.

Assemble Sabich as a wrap or salad. For a wrap, line 2 wraps with eggplant slices. Top with egg white halves, pickles, and Israeli salad, and drizzle with Tahini-Style Dressing. For a salad, toss potatoes with egg white halves, eggplant pickles, Israeli salad, and Tahini-Style Dressing.

Also known as after Holiday Blondies.......Don't mind my craziness! After everyone eats as much of the left over candy as they can hold I think chopping and stuffing it into blondies is the way to go!

You can see the chocolatey caramel goodness baked right in. That larger chunk is a Twix bar. This was what I had left for now but use what ever you have or like. We do this often. I love to use up the small amounts of baking chips I end up with too! Just dump them in all together and you end up with a tasty treat.

Have Fun !!

1 c all-purpose flour

1/2 tsp baking powder

1/8 tsp baking soda

1/4 tsp salt

1 c packed light brown sugar

1/3 c unsalted butter, melted

1 TBS vanilla extract

1 large egg

1 3/4 cups assorted candy bars, chopped (I used Milky Way Twix, Snickers, and Three musketeers )But use any and everything you have that's what makes it fun!

Preheat oven to 350F degrees. Line an 8-inch baking pan with aluminum foil, leaving an overhang on the sides to lift the finished blondies out and spray with nonstick spray.

Mix the flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, whisk the melted butter, brown sugar, and vanilla together until combined. Add egg and mix well. Add in the dry ingredients and stir together until just combined. Fold in the chopped candy bars. The batter will be very thick. Spread into prepared baking pan.

Bake for about 24 minutes or until lightly browned on top. Do not over bake.Remove from the oven and cool completely before cutting into squares. Blondies stay fresh covered at room temperature.

slightly adapted from Sally’s baking addiction

Herb Lentils and Rice

Ingredients

2 cups vegetable broth

1/2 cup and 1 tbsp dry lentils

1/2 cup and 1 tbsp chopped onion

1/4 cup and 2 tbsp uncooked brown rice

3 tbsp dry white wine, or broth

1/2 tsp dried basil

1/4 tsp salt

1/2 tsp dried oregano

1/2 tsp garlic powder

1/2 tsp pepper

3/4 cup shredded reduced-fat Swiss cheese, divided

Directions

In a bowl, combine the first 11 ingredients; stir in 1/2 cup cheese.

Transfer to a 1-1/2-qt. baking dish coated with nonstick cooking spray

Cover and bake at 350*F for 1-1/2 hours or until lentils and rice are tender and liquid is absorbed, stirring twice.

Uncover; sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted.

Serves 4, 5 PointsPlus

Baked Dijon Salmon Recipe

Nov 13, 2024 · This mustard-crusted salmon is an easy and tasty way to prepare fish. The baked recipe takes salmon …

Ratings: 3.7K

Calories: 422 per serving

Author: Esmee Williams

Category: Dinner

Recipe Instructions

Preheat oven to 400 degrees F (200 degrees C).

In a small bowl, stir together butter, mustard, and …

Brush each salmon fillet lightly with honey mustard …

Bake salmon 12 to 15 minutes in the preheated oven, or …

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Savor + Savvy

savorandsavvy.com › honey-dijon-salmon-recipe

Honey Dijon Salmon Recipe | Baked in 20 Minutes - Savor + Savvy

Dec 29, 2020 · Learn how to make sweet and savory honey dijon salmon in 20 minutes with this easy recipe. You only …

4.3/5(12)

Total Time: 20 mins

Calories: 295 per serving

Category: Main Course

Recipe Instructions

Preheat oven to 400 degrees. Spray a nonstick baking …

Mix honey, lemon juice, mustard, garlic, parsley and salt …

Pour over salmon, being sure to brush the sauce to …

Bake for 12 to 15 minutes, or until the salmon is cooked…

Some inspiration came washing the pots last night. This being a frying pan, I was attracted to the way the water reacts to the non stick surface. It also remind me of a road or race tracts.

INGREDIENTS:

Cake

1 box Betty Crocker® SuperMoist® chocolate fudge cake mix

Water, vegetable oil and eggs called for on cake mix box

Ganache Filling and Topping

2 packages (8 oz each) semisweet baking chocolate, finely chopped

1 1/3 cups whipping cream

1/4 cup butter (do not use margarine)

2 cups cut-up fresh strawberries

Garnish

6 fresh strawberries, cut in half lengthwise through stem

1/4 cup white vanilla baking chips

1/2 teaspoon vegetable oil

DIRECTIONS:

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make cake mix as directed on box, using water, oil and eggs.

2. Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.

3. Meanwhile, in large bowl, place chopped chocolate; set aside. In 2-quart saucepan, heat whipping cream and butter over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate; stir until smooth.

4. Line bottom of 9-inch springform pan with waxed paper round. Cut cake into 1-inch cubes. In large bowl, beat half of the cake cubes on low speed until cake is crumbly. Add remaining cake cubes and 1 3/4 cups of the ganache (reserve remaining ganache for topping). Beat on low speed 30 seconds, then on medium speed until well combined (mixture will look like fudge). Fold in 2 cups cut-up strawberries. Spoon mixture into springform pan; smooth top. Cover with plastic wrap; freeze 45 minutes or until firm enough to unmold.

5. Run knife around side of pan to loosen cake mixture. Place serving plate upside down on pan; turn pan and plate over. Frost side and top of cake with reserved ganache. Arrange strawberry halves on top of cake.

6. In small microwavable bowl, microwave baking chips and 1/2 teaspoon oil uncovered on High 45 seconds, stirring every 15 seconds, until melted. Place in small resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle over top of cake. Refrigerate until ready to serve. Cake is best served the same day.

Chocolate Crème Brûlée Recipe:

(makes enough for 4 ramekins)

Start a pot of water (4 cups) boiling for water bath, and preheat oven to 350.

1 cup half & half or cream

2 Tbsp sugar

very small pinch of salt

2 Tbsp ghiradelli ground chocolate (or 1oz chocolate bar, chopped)

Combine in saucepan, whisking over medium-high until sugar is incorporated and mixture begins to bubble gently, about 5 minutes. Turn off heat and prepare egg mixture.

3 large or 2 jumbo egg yolks

1 tsp vanilla

(you can add 1/2 tsp almond flavor or 1/8 tsp mint flavor here, if you like)

Whisk the eggs and vanilla together thoroughly. Keep whisking, slowly pour hot cream mixture into egg mixture in a thin stream. Strain mixture through a fine sieve to remove any lumps. Put the mixture into a large measuring cup so that you can pour it easily.

Mist ramekins with nonstick spray and place in a flat baking dish with a rim. Pour mixture in, leaving 1/8 inch of space at the top. Pour hot water halfway up the outside of the ramekins. Transfer carefully to oven, bake at 350 for 20-25min. To check doneness, give the pan a gentle shake. They are done when the center jiggles only slightly.

Remove ramekins from hot water and chill for 2-3 hours. They will keep for at least a week, but be sure to keep covered in plastic wrap or they will dry out and crack. Add the sugar layer last, because it will become soggy in the fridge.

Sugar layer (brûlée): Evenly sprinkle 1-2 tsp sugar on cooled custard. Tip and gently shake ramekin to even out. Heat evenly in circular motions with a culinary torch held 2 inches from surface. Stop heating when the sugar turns golden brown- it will go from brown to burned very quickly.

INGREDIENTS

1 cup fresh small broccoli florets

1 (13.8-oz.) can Pillsbury® refrigerated classic pizza crust

2 teaspoons olive oil

1 small yellow summer squash, sliced lengthwise

1/2 cup pizza sauce

2 Italian plum tomatoes, sliced

6 oz. (1 1/2 cups) shredded mozzarella cheese

DIRECTIONS

1. Heat grill. In small microwave-safe bowl, combine broccoli and 3 tablespoons water; cover with microwave-safe plastic wrap. Microwave on HIGH for 2 to 3 minutes or until broccoli is bright green. Drain; set aside.

2. Cut 18x12-inch sheet of heavy-duty foil; spray with nonstick cooking spray. Unroll dough; place on sprayed foil. Starting at center, press out dough with hands to form 13x9-inch rectangle. Brush dough with 1 teaspoon of the oil. Brush squash with remaining teaspoon oil.

3. When ready to grill, place squash on grill. Invert dough onto grill rack and peel off foil. Cook on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals for 3 to 5 minutes or until bottom of dough is golden brown and squash is crisp-tender and grill-marked, turning squash occasionally.

4. Remove squash from grill; place on cutting board. Cut squash into bite-sized pieces. Turn dough; grill 1 to 2 minutes or until bottom is set. Carefully remove from grill. Top crust with pizza sauce, tomatoes, squash and broccoli. Sprinkle with cheese.

5. Return pizza to grill. Cook an additional 3 to 5 minutes or until crust is browned and thoroughly cooked, and cheese is melted.

1 box Betty Crocker® SuperMoist® yellow cake mix

Water, vegetable oil and eggs called for on cake mix box

1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting

Green food color

1 container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting

1 can (6.4 oz) Betty Crocker® Easy Flow green decorating icing

4 candy-coated chocolate candies

1 piece red string licorice

1 piece green peelable string licorice

1 can (6.4 oz) Betty Crocker® Easy Flow black decorating icing

1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes using water, oil and eggs. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.

2. In small bowl, mix frosting and green food color until desired shade. Reserve 1/2 cup green frosting and 1/2 cup chocolate frosting.

3. On each of 2 large serving trays, arrange 12 cupcakes as shown in diagram. Frost shell of one turtle with remaining chocolate frosting. Frost head and feet with reserved 1/2 cup green frosting. (Push cupcakes together slightly to frost entire turtle, not just individual cupcakes.) Pipe canned green icing on chocolate shell to create turtle design. Add 2 candies for eyes, a piece of red string licorice for mouth and a piece of green peelable string licorice for tail.

4. Frost remaining cupcakes using remaining green frosting for shell and reserved chocolate frosting for head and feet. Pipe canned black icing on green shell to create turtle design. Add 2 candies for eyes, a piece of red string licorice for mouth and a piece of green peelable string licorice for tail. Store loosely covered.

Find assembly instructions and more recipes at www.bettycrocker.com.

See the other Make-A-Wish Cupcakes of the Week by visiting www.bettycrocker.com/StirringUpWishes.

Ingredients:

1 box Betty Crocker® SuperMoist® devil's food cake mix

Water, vegetable oil and eggs called for on cake mix box

Filling and Topping

1 pint (2 cups) whipping cream

1/2 cup powdered sugar

2 to 3 tablespoons brandy, if desired

1 can (21 oz) cherry pie filling

1/2 teaspoon almond extract

2 tablespoons sliced almonds

Directions:

1. Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8- or 9-inch) round cake pans with baking spray with flour.

2. Make and bake cake as directed on box for 8- or 9-inch rounds, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.

3. In medium bowl, beat whipping cream with electric mixer on high speed until slightly thickened. Gradually beat in powdered sugar until stiff peaks form. Fold in brandy. In another small bowl, mix pie filling and almond extract.

4. On serving plate, place 1 cake layer, bottom side up. Spread with 1 cup cherry mixture to within 1 inch of edge. Top with second cake layer, rounded side up. Frost top and side with whipped cream. Spoon remaining cherry mixture over top. Sprinkle with sliced almonds. Store covered in refrigerator.

High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for 2 (8- or 9-inch) round cake pans.

Made for a friend who was expecting people for tea this afternoon.

I have received many e-mails for the Mousseline Buttercream.

www.bakespace.com/recipes/detail/Mousseline-Buttercream/1...

I add 200g melted and cooled chocolate at the end and beat for another few minutes.

* 2 c unsalted butter, softened but cool (65F)

* 1 c sugar

* 1/4 c water

* 5 large egg whites

* 1/2+1/8 tsp cream of tartar

* 3 oz fruit syrup (strawberry, raspberry, mango) or 2 tsp. flavoring (vanilla extract, almond extract)

DIRECTIONS

1. In a mixing bowl, beat the butter until smooth and creamy and put to a cool place. Have ready a heatproof glass measure near the range.

2. In a small nonstick saucepan, heat 3/4 c sugar and 1/4 c water, stirring constantly, until the sugar dissolves and the mixture is bubbling. Stop stirring and reduce the heat to low.

3. In another mixing bowl, beat the egg whites until foamy.

4. Add the cream of tartar, and beat until soft peaks form when the beater is raised.

5. Gradually beat in the remaining 1/4 c sugar until stiff peaks form when the beater is raised slowly.

6. Increase the heat and boil the syrup until a thermometer registers 248 to 250F.

7. Immediately transfer the syrup to the glass measure to stop the cooking.

8. Beat the syrup into the whites in a steady stream.

9. At the end, use a scraper to remove the syrup clinging to the glass measure.

10. Lower speed to medium and continue beating until the mixture is cool. (This took me several minutes.)

11. Beat in the butter at medium speed 1 tablespoon at a time.

12. If at any time, the mixture looks slightly curdled, increase the speed slightly and beat until smooth before continuing to add more butter.

13. Lower the speed slightly and drizzle fruit syrup or flavorings.

14. Store in airtight bowl.

15. Rebeat from time to time to restore texture.

16. This buttercream will keep for 2 days at room temperature, 10 days refrigerated and 8 months frozen.

17. Allow to come to room temperature before rebeating or it will break down irretrievably

RECIPE BACKSTORY

adapted from The Cake Bible This is my favorite frosting for cakes. I like to flavor mine with espresso powder dissolved in a tiny bit of water. It's delicious on a chocolate cake! It takes practice to make this, but don't give up.

Cupcakes

1 box Betty Crocker® SuperMoist® yellow or devil's food cake mix

Water, vegetable oil and eggs called for on cake mix box

Frosting and Decorations

2 1/2 cups shredded coconut

Yellow liquid food color

1 container Betty Crocker® Rich & Creamy vanilla frosting

48 brown miniature candy-coated chocolate baking bits

24 small orange gumdrops

1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Divide batter among muffin cups. Bake 17 to 22 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.

2. Place coconut in resealable food-storage plastic bag. Add about 8 drops yellow liquid food color; seal bag and shake to mix. Frost cupcakes with white frosting. Top with yellow coconut. For eyes, add brown baking bits. Cut orange gumdrops to resemble beaks; place on cupcakes.

Nutrition Information:

1 Frosted Cupcake (Undecorated): Calories 190 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1 1/2g, Trans Fat 1g); Cholesterol 25mg; Sodium 190mg; Total Carbohydrate 30g (Dietary Fiber 0g, Sugars 20g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 2% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2

*Percent Daily Values are based on a 2,000 calorie diet.

Find more recipes at www.bettycrocker.com

Cake

1 box Betty Crocker® SuperMoist® white cake mix

Water, vegetable oil and egg whites called for on cake mix box

2 teaspoons almond extract

6 drops red food color

Garnish

4 oz vanilla-flavored candy coating (almond bark), chopped

2 teaspoons vegetable oil

Red food color

Frosting

1/2 cup butter or margarine, softened

1/4 cup shortening

1 teaspoon almond extract

4 cups powdered sugar

4 to 5 tablespoons milk

1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 2 (9- or 8-inch) round cake pans with baking spray with flour. In large bowl, beat cake ingredients, including 2 teaspoons almond extract and 6 drops food color, as directed on box. Pour into pans.

2. Bake as directed on box for 9- or 8-inch rounds pans or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.

3. Meanwhile, in small microwavable bowl, microwave candy coating uncovered on High 1 minute, stirring twice, until melted and smooth. Stir in 2 teaspoons oil. Spoon about half the melted coating into another bowl; stir in 2 or 3 drops food color to tint it light pink.

4. Line 6-ounce custard cup or other small bowl with foil. Pour half of the untinted coating into foil-lined bowl. Drop half of the pink coating on top; pull a knife through coatings to make marbled design. Repeat with remaining untinted and tinted coatings, adding on top of marbled coatings. Refrigerate about 20 minutes or until set; remove from refrigerator. (If refrigerated longer, let stand at room temperature 10 minutes to soften.)

5. In large bowl, beat butter, shortening, 1 teaspoon almond extract, the powdered sugar and 4 tablespoons of the milk with electric mixer on low speed until well blended. Beat on medium speed, adding enough of the remaining 1 tablespoon milk until fluffy and spreadable.

6. Place 1 cake layer, rounded side down, on serving plate; frost top. Top with second layer, rounded side up. Frost side and top of cake.

7. Remove coating from bowl; peel off foil. With vegetable peeler, make curls by pulling peeler around the outside edge of block of coating. Place curls on top of cake.

High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for 2 (9- or 8-inch) round cake pans.

Find more recipes at www.bettycrocker.com.

Classic American-style (:

Recipe:

1/2 cup all purpose flour

1/2 cup cake flour

1/4 cup sugar

1 1/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup buttermilk

1 egg

2 tbs melted butter

3/4 cup blueberries

1. Sift dry ingredients together in a medium bowl.

2. Stir together wet ingredients in a small bowl.

3. Add wet to dry ingredients and fold in gently until JUST combined, with no traces of flour. Batter should still be slightly lumpy.

4. Fold in blueberries. Leave to rest for 10 minutes

5. Heat a nonstick frying pan over med-high heat. Oil lightly with butter or cooking spray. When pan is hot enough to make a few scattered drops of water sizzle, drop 1/4 cupfuls of batter onto the pan.

6. Cook until bubbles form and underside is well-browned. Flip and cook the other side until browned. Transfer to a plate

7. Repeat with remainig batter. and enjoy with maple syrup

18 Oreo Cookies, crushed

2 Tbsp. butter, melted

3 pkg. (8 oz. each) Cream Cheese, softened

1 cup sugar

1 tsp. vanilla

1 pkg. (8 squares) Semi-Sweet Chocolate, melted, slightly cooled

3 eggs

1 cup thawed COOL WHIP Strawberry Whipped Topping or COOL WHIP French Vanilla Whipped Topping

1-1/2 cups assorted seasonal fruit (chopped strawberries and sliced kiwi)

Make It

1. Heat oven to 325°F. Mix cookie crumbs and butter; press onto bottom of 9-inch spring-form pan. Bake 10 min.

2. Beat cream cheese, sugar and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

3. Bake 45 to 55 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Top with Strawberry Coulis.

Note: If using a dark nonstick 9-inch spring-form pan, reduce oven temperature to 300°F.

Strawberry Coulis

1 pint fresh strawberries (ripe), or 1 pkg frozen Strawberries.

1 teaspoon fresh lemon juice

2 teaspoons sugar

Place fruit, sugar and lemon juice in blender and puree.

Serve over slices of cheese cake.

July 03, 2016

Redolent:

[red-l-uh nt]

adjective

1. having a pleasant odor; fragrant.

2. odorous or smelling (usually followed by of)

3. suggestive; reminiscent (usually followed by of)

-----

I was ahead of the game this week with Sweet Sunday; the temperature was cool yesterday so I took advantage and baked then instead of waiting for today and risking that the temperature went up.

The only trouble with baking ahead is resisting the urge to taste test the platter, but I prevailed and luckily, this isn't just a photo of some crumbs on a plate... but no promises that it doesn't happen in the future!

Recipe:

Ingredients:

Crust & Topping

1 cup of all-purpose flour

1/2 cup of old fashioned rolled oats

1/3 cup of packed brown sugar

1 teaspoon of ground cinnamon

1/2 cup of unsalted butter, cold and cubed

1/2 cup of chopped pecans (optional)

Peach Filling

1 large egg

1/2 cup of granulated sugar

1 Tablespoon of all-purpose flour

1/4 teaspoon of salt

2 medium peaches, peeled and chopped (about 1 1/2 cups)

Directions:

01. Preheat oven to 350°F. Line the bottom and sides of an 8 or 9-inch square baking pan with aluminum foil or parchment paper, leaving an overhang on all sides to easily lift the bars out of the pan before cutting.

02. Spray with nonstick spray or grease with butter.

03. Set aside.

04. (Make the crust/topping) In a large bowl, whisk the flour, oats, brown sugar, and cinnamon together until combined.

05. Cut in the cold butter using a pastry blender or two forks until it reaches coarse, pea-sized crumbs. (I used my hands, it was simpler than trying to use two forks)

06. Remove 3/4 cup of the mixture, put in a small bowl and mix with pecans. This will be set aside for the topping.

07. Evenly press the remaining oat mixture into the bottom of the prepared baking pan.

08. Bake for 15 minutes as you prepare the filling.

09. To make the filling, whisk the egg and sugar together until smooth and creamy.

10. Add the flour and salt. Whisk until combined.

11. Fold in the peaches.

12. Remove crust from the oven after 15 minutes and pour the filling over hot crust.

13. Sprinkle with remaining oat/pecan mixture.

14. Bake for 30-35 minutes or until golden brown on top.

15. Allow to cool in the pan on a wire rack for 30 minutes.

16. Transfer to the refrigerator and allow to

chill for 2 hours.

17. Once chilled, lift the foil out of the pan using the overhang on the sides and cut into squares.

The original recipe also included a vanilla glaze, which I omitted, I figured they'd be sweet enough on their own, but if you're hankering for something extra sweet whip a batch of glaze and drizzle once cooled.

Hope everyone has had a good day.

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Union libre On Black

INGREDIENTS:

Champagne Cupcakes

1 box Betty Crocker® SuperMoist® white cake mix

1 1/4 cups champagne

1/3 cup vegetable oil

3 egg whites

4 to 5 drops red food coloring

Champagne Frosting

1/2 cup butter or margarine, softened

4 cups powdered sugar

1/4 cup champagne

1 teaspoon vanilla

4 to 5 drops red food coloring

Garnish

Pink decorator sugar crystals

Edible pink pearls

DIRECTIONS:

1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.

2. In large bowl, combine dry cake mix and champagne. Add oil, eggs and food color. Beat with electric mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups.

3. Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

4. In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar and pearls.

DES'SiGNES ART' 2016

January 17, 2016

Dulcet

[duhl-sit]

adjective

1. pleasant to the ear; melodious:

the dulcet tones of the cello.

2. pleasant or agreeable to the eye or the feelings; soothing.

3. Archaic. sweet to the taste or smell.

noun

4. an organ stop resembling the dulciana but an octave higher.

------

What happened to Sunday? It just flew by and I don't think I really stopped all day. But the house is clean, the laundry is done and folded and the groceries have been done. So I guess it's good that things were accomplished, but what happened to those lazy Sunday afternoons? Where did they go?

I originally had a different recipe picked out for this week, but at the very last minute I changed my mind and decided snacks for work were more important so I switched it up and followed a recipe from Sally's Baking Addiction.

I was laughing to myself, Sally seems to be quite the stickler for measuring correctly and I have a tendency to estimate or wing it, which of course I did following her recipe. She has a really good blog entry on measuring correctly though, I'd recommend checking it out if it's something you've questioned or struggled with.

Here's the recipe for those interested.

Ingredients:

1/2 cup of unsalted butter, softened to room temperature

3/4 cup of packed light or dark brown sugar

2 large eggs, room temperature preferred

1/3 cup of Greek yogurt (I had vanilla bean on hand so that's what I used, vanilla or honey would also work.)

2 cups of mashed bananas (about 4 large very ripe bananas, I used 5 because bananas are awesome)

1 teaspoon of vanilla extract

2 cups of all-purpose flour

1 teaspoon of baking soda

1/4 teaspoon of salt

1/2 teaspoon of ground cinnamon

3/4 cup of dark chocolate chips (or semi-sweet)

1 cup of halved raspberries, tossed in 1 Tablespoon all-purpose flour to prevent sinking (I didn't half the raspberries, because lazy. I would cut this down to 3/4 cup if I make this recipe again to avoid soggy spots. Also this flour trick is amazing, don't skip it!)

The How To

1. Adjust the oven rack to the lower third position and preheat the oven to 350°F. Lightly spray a 9x5 loaf pan with nonstick spray. Set aside. (As always, I used parchment paper instead of the spray, seriously I have an obsession with that stuff)

2. Using a hand-held or stand mixer, cream together the butter and brown sugar on medium speed, about 3 minutes.

3. On medium speed, add the eggs one at a time, beating well after each addition.

4. Beat in the yogurt, mashed bananas and vanilla on medium speed for 1 minute. Remove the bowl from the mixer if using a stand mixer. Set aside.(And if you're me, forget the vanilla and add in while cursing yourself for the throwing the mixer in the sink already)

5. In a large bowl, toss the flour, baking soda, salt, and cinnamon together until combined.

6. Using a large spoon or rubber spatula, slowly mix the dry ingredients into the wet ingredients. Slowly stir everything together until no more flour pockets remain. Do not overmix.

7. Gently fold in the raspberries and chocolate chips.

8. Spoon the batter into the prepared baking pan (sprinkle with a few additional chocolate chips if desired.)

9. Bake for 60-65 minutes, loosely covering the bread with aluminum foil at the 30 minute mark to prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done.

10. Remove from the oven and allow the bread to cool completely in the pan on a wire rack before slicing.

Sally says this bread freezes really well for up to three months so I've put a couple slices in the freezer for snacking at a later time!

Enjoy!

Hope everyone has had a good day.

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All the herbs and vegetables listed below I grow in my garden except for the garlic and Brussels sprouts. I will try to grow garlic this coming spring. However, I cannot grow enough Brussels sprouts or cabbage to supply my needs.

Ingredients:

Chicken

Rosemary

Basil

Oregano

Garlic

Brussels Sprouts

Tomato Slices

Onion: Chopped and slowly sauteed in olive oil to bring out the sweetness.

Olive Oil

Lemon Zest (grated skin of lemons or limes)

You can add fresh or dried spices to taste. I love various curries, typically Mediterranean or East Indian cumin plus turmeric blends.

Also, Mrs. Dash salt-free dried spices, especially the Southwestern Chipotle blend, are very tasty.