PEACH COBBLERReady In:55minsingredientsUnits:?USBatter- 1?2cup melted?
- 1cup?
1cup? - 2teaspoons?
- 1?4teaspoon?
- 2?3cup room temperature?
- 1room temperature?
Filling- 1(28 ounce) can sliced peaches, drained
- 1cup?
- 1teaspoon?
- 1?2teaspoon?
directions- Melt butter in a 9 x 13 inch pan.
- Mix together flour, sugar, baking powder & salt.
- Stir in milk & egg.
- Pour evenly over melted butter.
- Combine peaches, sugar & spices and spread over batter-DO NOT STIR!
- Bake 35-45 minutes at 350¡ãF until batter comes to the top and is golden brown.
- Serve warm with ice cream.
Source: Food.com
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Zucchini Lasagna (Lasagne) - Low Carb
Zucchini Lasagna (Lasagne) - Low Carb
Ready In:1hrIngredients:15 Nutrition information ingredientsUnits:?US- 2?1?2cups?, sliced lengthwise 1/4 inch thick (about 2 medium)
- 1?2lb??(I use 1 lb.)
- 1?4cup?, chopped
- 2small?, cut up
- 1(6 ounce) can?
- 1, minced
- 1?2teaspoon?
- 1?2teaspoon?
- 1?4teaspoon?
- 1?4cup?
- 1?8teaspoon?
- 1
- 3?4cup??(or low fat or fat free ricotta)
- 1?2cup?, shredded (I use 8 oz. divided)
- 1teaspoon?
directions
- Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
- Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
- In small bowl slightly beat egg.
- Add cottage cheese, half of shredded cheese and flour.
- In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
- Bake uncovered at 375 degrees F for 30 minutes.
- Sprinkle with remaining cheese. Bake 10 minutes longer.
- Let stand 10 minutes before serving.
Source: Food.com
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AMISH BAKED OATMEALeady In:35minsIngredients:8 Nutrition information ingredientsUnits:?US- 1?1?2cups?
- 1?2cup?
- 1?2cup?
- 1?4cup melted??or 1/4 cup?
- 1
- 1teaspoon?
- 3?4teaspoon?
- 1teaspoon?
directions- Preheat oven to 350 degrees.
- Grease a 13 x 9 x 2 baking pan.
- Combine all ingredients together.
- Spread on prepared baking pan.
- Bake for 25-30 minutes or until the edges are golden brown.
- Immediately spoon into a bowl.
- Top with warm milk, fresh fruit or brown sugar if desired.
Source: Food.com
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Ingredients- 3 to 4 medium onions, chopped
- 2 cups cold butter, divided
- 1 tablespoon poppy seeds
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons paprika
- 1 teaspoon coarsely ground pepper
- 4 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 tablespoon brown sugar
- 5 large eggs, room temperature
- 3/4 cup 2% milk
- 3/4 cup sour cream
Directions- In a large skillet, cook onions in 1/2 cup butter over low heat for 10 minutes. Stir in the poppy seeds, salt, paprika and pepper; cook until onions are golden brown, stirring occasionally. Remove from the heat; set aside.
- In a large bowl, combine the flour, cornstarch, baking powder and sugars. Cut in 1-1/4 cups butter until mixture resembles coarse crumbs. Melt the remaining butter. In a small bowl, whisk the eggs, milk, sour cream and melted butter. Make a well in dry ingredients; stir in egg mixture just until moistened.
- Spread into a greased 10-in. cast-iron skillet or springform pan. Spoon onion mixture over the batter. Place pan on a baking sheet. Bake at 350¡ã until a toothpick inserted in the center comes out clean, 35-40 minutes. Serve warm.
Nutrition Facts1 piece: 539 calories, 36g fat (22g saturated fat), 182mg cholesterol, 748mg sodium, 44g carbohydrate (7g sugars, 2g fiber), 9g protein.
Source: Taste of Home
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Ingredients- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110¡ã to 115¡ã)
- 1-3/4 cups warm fat-free milk (110¡ã to 115¡ã)
- 1/3 cup butter, softened
- 1/4 cup mashed potatoes (without added milk and butter)
- 3 tablespoons sugar
- 1-1/2 teaspoons salt
- 1-1/2 cups whole wheat flour
- 3-1/2 to 4 cups all-purpose flour
Directions- In a large bowl, dissolve yeast in warm water. Add the milk, butter, mashed potatoes, sugar, salt, whole wheat flour and 1/2 cup all-purpose flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
- Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch down dough and turn onto a floured surface; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
- Bake at 350¡ã until golden brown, 40-45 minutes. Remove from pan to wire rack to cool.
Nutrition Facts1 piece: 193 calories, 4g fat (2g saturated fat), 11mg cholesterol, 276mg sodium, 33g carbohydrate (4g sugars, 2g fiber), 6g protein.
Source: Taste of Home
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Ingredients- 2 large potatoes, peeled and cubed (about 2 cups), divided
- 1 medium onion, cubed
- 2 large eggs
- 3 tablespoons all-purpose flour
- 2 tablespoons minced fresh parsley
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon Worcestershire sauce
- 1/8 teaspoon ground nutmeg
Directions- In a blender or food processor, place 1/2 cup potatoes, onion, eggs, flour, parsley, baking powder, salt, pepper, Worcestershire sauce and nutmeg. Process until smooth. Add remaining potatoes and pulse until chopped (2-3 times). Pour by 1/4 cupfuls onto a hot well-oiled skillet or griddle. Fry over medium heat until golden on both sides.
Nutrition Facts3 pancakes: 190 calories, 4g fat (1g saturated fat), 142mg cholesterol, 515mg sodium, 32g carbohydrate (5g sugars, 3g fiber), 8g protein.
Source: Taste of Home
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Amish Breakfast Casserole
Ingredients- 1 pound sliced bacon, diced
- 1 medium sweet onion, chopped
- 6 large eggs, lightly beaten
- 4 cups frozen shredded hash brown potatoes, thawed
- 2 cups shredded cheddar cheese
- 1-1/2 cups 4% cottage cheese
- 1-1/4 cups shredded Swiss cheese
Directions- Preheat oven to 350¡ã. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13x9-in. baking dish.
- Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.
Nutrition Facts1 serving: 273 calories, 18g fat (10g saturated fat), 153mg cholesterol, 477mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 18g protein
Source: Taste of Home
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Ingredients- 1 cup butter, softened
- 2 cups sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 5 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup 2% milk
Directions- In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Cover and refrigerate 15-30 minutes or until easy to handle.
- Preheat oven to 350¡ã. On a floured surface, roll out dough to 1/8-in. thickness. Cut into desired shapes using a 2-in. cookie cutter. Place 2 in. apart on greased baking sheets.
- Bake 10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely.
Nutrition Facts2 each: 117 calories, 4g fat (2g saturated fat), 19mg cholesterol, 105mg sodium, 18g carbohydrate (8g sugars, 0 fiber), 2g protein.
Source: Taste of Home
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Dark Chocolate Creme Brulee
Dark Chocolate Creme BruleeTreat yourself and your loved ones to the smooth chocolaty taste of a truly luxurious dessert. Dark Chocolate Creme Brulee is a sophisticated combination of vanilla and rich dark chocolate, topped with caramelized sugar. Prep: 20 min | Cook: 50 min | Cool: 7 hr | Yield: 6 servings Ingredients- 1 cup whipping cream
- 1 cup Half-and-Half
- 1/2 teaspoon vanilla extract
- 4 ounces Nestl¨¦? Toll House Chocolatier 53% Cacao Dark Chocolate Baking Bar, broken into small pieces or 2/3 cup Nestl¨¦? Toll House Semi-Sweet Chocolate Morsels
- 4 large egg yolks
- 1/2 cup granulated sugar
- 6 teaspoons granulated sugar, divided
Instructions- Heat oven to 300 degrees F.
- Place cream, Half-and-Half and vanilla extract in large saucepan. Bring to a boil; remove from heat. Add chocolate; whisk until melted and smooth.
- Whisk egg yolks and 1/3 cup sugar in large mixer bowl. Gradually whisk in chocolate mixture.
- Pour mixture through fine sieve into six 4 ounce ramekins or custard cups. Place ramekins in 13 x 9-inch baking dish; fill pan with hot water to 1 inch depth.
- Bake for 40 minutes or until custards jiggle slightly when pan is shaken. Cool custards in water until cool enough to handle. Remove custards from water; refrigerate for 2 hours.
- Cover with plastic wrap; continue to refrigerate for several hours or overnight.
- Heat broiler. Sprinkle 1 teaspoon sugar over tops of each custard. Place custards on baking sheet. Broil for 3 minutes or until sugar is melted and caramelized (rotate pan as needed to prevent burning). Alternately, tops can be caramelized using kitchen torch.
- Refrigerate for 2 hours so that the topping can harden and the custard can cool and set.
NutritionPer serving: Calories: 380 Calories from Fat: 240 Total Fat: 27g Saturated Fat: 16g Cholesterol: 210mg Sodium: 25mg Carbohydrates: 30g Dietary Fiber: 1g Sugars: 25g Protein: 4g AttributionRecipe and photo used with permission from: Nestl¨¦? and Meals.com Source: Recipe Goldmine
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Chocolate Mint Layer Cake
Chocolate Mint Layer Cake
IngredientsCake - 1 cup Nestl¨¦? mint chocolate chips
- 1 1/4 cups water, divided
- 2 1/4 cups unbleached flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 cups brown sugar, firmly packed
- 1/2 cup butter, softened
- 3 large eggs
Chocolate Mint Frosting - 1/2 cup Nestl¨¦? mint-chocolate chips
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups confectioners' sugar
- 6 tablespoons milk
Garnishes - Chocolate Leaves
- Chocolate Curls
- Chocolate Gratings
Instructions- Heat oven to 375 degrees F. Grease and flour two 9-inch round baking pans.
Cake - In a small saucepan, combine mint-chocolate chips and 1/4 cup of the water. Cook over medium heat, stirring constantly, until chips are melted and mixture is smooth; Cool for 10 minutes.
- In medium bowl, combine flour, salt, baking soda, and baking powder; set aside.
- In a large bowl, combine brown sugar and butter; beat until creamy. Add eggs, 1 at a time, beating well after each addition. Blend in chocolate mixture. Gradually beat in flour mixture alternately with remaining 1 cup of water. Pour into prepared baking pans.
- Bake for 25 to 30 minutes, or until cakes test done. Cool completely on wire racks.
- Fill and frost with Chocolate Mint Frosting. Garnish as desired.
Chocolate Mint Frosting - Combine over hot (not boiling) water, the mint-chocolate chips and butter; stir until chips are melted and mixture is smooth. Stir in vanilla extract and salt. Transfer to a large bowl. Gradually beat in the confectioners' sugar alternately with milk; beat until smooth. (if necessary add more milk until desired consistency is reached.
Garnishes - Use chocolate curls and grated chocolate on top of the cake. Form a ring of grated chocolate pieces around the outside edge and use the curls in the center.
- To make chocolate leaves, select several small leaves, wash and dry them and paint one side of them with melted chocolate. Chill until firm and peel the leaf off the chilled chocolate. Use as garnish.
Source: Recipe Goldmine
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Banana Cream PieYield: 6 to 8 servings Ingredients- 1 (9 inch) pastry shell, unbaked
- 4 ounces cream cheese, softened
- 1 1/2 cups cold milk + 2 tablespoons
- 1 (3.4 ounce) box instant vanilla pudding and pie filling
- 2 bananas
- 2 cups whipping cream
Instructions- Prepare pastry shell according to directions; cool. Set aside.
- With electric mixer, beat cream cheese until light and fluffy, 1 to 2 minutes.
- Add 2 tablespoons milk and mix, scraping sides of bowl, until cream cheese is creamy and lump-free. Add remaining Milk; mix well. Add vanilla pudding mix and beat on lowest speed for 2 minutes.
- Meanwhile, slice bananas and place in a single layer on the bottom of the cooled pastry shell. Pour pudding mixture over bananas. Refrigerate for 1 hour.
- Whip cream until stiff peaks form and pipe or spread onto pie.
- Refrigerate for 1 or more hours; slice and serve.
AttributionRecipe and photo used with permission from:? Source: Recipe Goldmine
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Ingredients- 1 angel food cake mix
- 2 cups milk
- 4 eggs, separated
- 1 cup granulated sugar
- 2 tablespoons flour
- Pinch of salt
- 1 1/2 envelopes Knox unflavored gelatine
- 1/4 cup bourbon
- 1/4 teaspoon vanilla extract
- 1 pint cream, whipped
- 1 small can coconut
Instructions- Prepare angel food cake according to directions on box. Let cool.
- Scald 2 cups milk.
- In top of double boiler, mix egg yolks, sugar, flour and salt. Add milk slowly. Cook until slightly thick over hot, not boiling water. While hot, add gelatin soaked in bourbon.
- When cool, fold in whipped egg whites, vanilla extract and whipped cream. Break up angel food cake.
- In an angel food pan, alternate layers of cake and custard. Cover and refrigerate overnight. Unmold.
- Serve with sprinkled coconut.
Source: Recipe Goldmine
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Yield: 8 to 10 servings Ingredients- 1 (8 1/2 ounce) can artichokes, drained
- 1 (8 ounce) package cream cheese
- About 2 tablespoons lemon juice
- 1 (8 ounce) package sharp Cheddar cheese, grated
- 10 skinned and boned chicken breast halves, flattened
- All-purpose flour
- 1 (10 1/2 ounce) can cream of chicken soup (undiluted)
Instructions- Chop drained artichoke hearts and mix with cream cheese, lemon juice and grated cheese. Roll mixture into 10 small balls. Place each cheese and artichoke ball in center of each flattened chicken breast. Roll up chicken breasts and secure with wooden picks. Dust each chicken roll with flour and fry until lightly browned. Place in a 9 x 13 inch casserole dish.
- Mix leftover cheese and artichoke mixture with undiluted cream of chicken soup and pour over chicken rolls. Bake in a preheated 350 degrees F oven for 1 hour.
NotesMay be frozen before baking. Thaw and bake at 350 degrees for 1 hour.
Source: Recipe Goldmine
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Chicken Alfredo Manicotti
Chicken Alfredo Manicotti- Total:?1 hr 30 min
- Active:?45 min
- Yield:?6 servings
- Nutrition Info
We save some time by piping the chicken, cheese and spinach filling directly into uncooked manicotti shells, then letting them bake to perfection in a creamy, rich Alfredo sauce. Comfort pasta at its best. IngredientsDeselect All Alfredo Sauce:6 strips thick-cut bacon, diced 3 cloves garlic, minced 1 large leek (about 10 ounces), white and light green parts, thinly sliced 2 1/2 cups half-and-half 1/2 cup freshly grated Parmesan Pinch crushed red pepper flakes Juice of 1/2 lemon 4 ounces cream cheese, at room temperature? 1/2 cup fresh parsley leaves, chopped, plus more for garnish Kosher salt and freshly ground black pepper? Filling:One 10-ounce box frozen chopped spinach, thawed and drained 2 1/2 cups ricotta cheese (about 1 pound)? 1 cup diced rotisserie chicken 3/4 cup shredded Italian blend cheese? Pinch crushed red pepper flakes Juice of 1/2 lemon Kosher salt and freshly ground black pepper? Pasta:One 8-ounce box manicotti 1/2 cup shredded Italian blend cheese DirectionsSpecial equipment:?a large disposable piping bag or resealable plastic bag - Preheat the oven to 350 degrees F.
- For the Alfredo?sauce: Cook the bacon in a large skillet over medium-high heat until crisp and brown, 7 to 8 minutes. Transfer to a paper towel-lined plate and reserve.?
- Add the garlic and leeks to the skillet with the remaining bacon fat and cook until translucent, about 2 minutes. Add the half-and-half, Parmesan, crushed red pepper and lemon juice and bring to a simmer. Add the cream cheese and cook until the sauce is thickened and the cheese is melted and fully incorporated, about 5 minutes. Remove from the heat, stir in the parsley and season with salt and black pepper.
- For the filling: Add the spinach, ricotta, chicken, Italian blend cheese, crushed red pepper, lemon juice, 1 teaspoon salt and a few grinds of black pepper to a large bowl and mix until fully combined. Transfer the mixture to a large disposable piping bag (or resealable plastic bag) and snip a large hole at the end of the bag.
- For the pasta: Spoon 1 cup of the sauce on the bottom of a flameproof (not glass) 9-by-13-inch baking dish. Pipe the filling into both ends of the uncooked manicotti shells until filled and arrange them in the baking dish. Top with the remaining sauce, reserved bacon and Italian blend cheese. Cover with foil and bake until the sauce is bubbly and the pasta is cooked, 30 to 40 minutes.?
- Remove the baking dish from the oven and remove the foil. Turn the oven to broil. Broil until the top is golden brown, 3 to 4 minutes. Sprinkle with more chopped parsley.
Source: Food Network
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Roasted Chicken with Orange Glaze
RECIPE COURTESY OF TIFFANI THIESSEN Roasted Chicken with Orange Glaze- Total:?1 hr 20 min?(includes resting time)
- Active:?20 min
- Yield:?4 servings
- Nutrition Info
IngredientsDeselect All Orange Citrus Glaze:1 large navel orange, zested and juiced (1/2 cup) 2 tablespoons honey? 2 tablespoons fresh oregano, chopped? 2 tablespoons sherry vinegar? Kosher salt and freshly ground black pepper? 1/2 cup canola oil? Roasted Asparagus with Orange Glaze, optional, recipe follows Chicken:4 boneless skin-on chicken breasts 2 tablespoons canola oil Kosher salt and freshly ground black pepper? ORANGE CITRUS GLAZE:1 large navel orange, zested and juiced (1/2 cup) 2 tablespoons honey 2 tablespoons fresh oregano, chopped 2 tablespoons sherry vinegar Kosher salt and freshly ground black pepper 1/2 cup canola oil ASPARAGUS:1 pound asparagus, trimmed 1 tablespoon olive oil Kosher salt and freshly ground pepper Freshly grated orange zest, for garnish Directions- For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
- For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
- Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving. Reserve the remaining glaze for Roasted Asparagus with Orange Glaze.
ASPARAGUS:- For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
- For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
- Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
- Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest.?
Recipe courtesy of Tiffani Thiessen
Source: Food Network
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- Total:?1 hr
- Active:?25 min
- Yield:?4 servings
- Nutrition Info
IngredientsDeselect All 2 tablespoons olive oil 4 bone-in, skin-on chicken breast halves? 1 1/4 teaspoons kosher salt 1 shallot, chopped? 1 preserved lemon, inside discarded, skin thinly?sliced 1/2 cup pitted mixed marinated olives, halved? 1/2 cup sun-dried tomatoes in oil, drained and chopped? 1 cup white wine? 1 cup low-sodium chicken broth? 4 sprigs oregano? 2 tablespoons chopped Italian parsley? Chive blossoms, for garnish, optional Directions- Heat the oil a medium straight-sided skillet over medium-high heat. Dry the chicken breasts well and sprinkle evenly with the salt. Place the breasts skin-side down in the hot pan and cook undisturbed until deep golden brown, about 6 minutes. Using tongs, flip the chicken to the bone side and continue to cook for another 5 minutes. Remove to a plate while you build the sauce.
- In the same pan, add the shallots and sweat, stirring occasionally, for a minute. Add the preserved lemon, olives and sun-dried tomatoes and stir to combine. Deglaze with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Simmer for 3 minutes to reduce slightly. Add the chicken broth and return to a simmer. Add the oregano and the chicken back to the sauce. Spoon some of the liquid over the chicken. Cover the pan and simmer gently until an instant-read thermometer registers 160 degrees F, about 25 minutes. Allow the chicken to rest in the sauce for 10 minutes. Stir in the parsley.
- Serve the chicken with a generous helping of the sauce and sprinkled with chive blossoms if using.
Source: Food Network
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One-Pan Roast Chicken with Vegetables
One-Pan Roast Chicken with Vegetables- Total:?1 hr 10 min
- Active:?30 min
- Yield:?4 to 6 servings
- Nutrition Info
IngredientsDeselect All 6 skin-on, bone-in chicken thighs Kosher salt?and black pepper? 1/4 cup olive oil? 1 pound baby Yukon Gold potatoes, scrubbed and cut into 1-inch chunks 10 cloves garlic 10 pearl onions 7 sprigs fresh thyme, leaves stripped, plus 6 sprigs 2 parsnips, peeled and sliced 1-inch thick 1 lemon, thinly sliced? Directions- Preheat the oven to 425 degrees F.
- Season the chicken thighs on both sides with 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat the olive oil in a roasting pan on the stovetop over medium-high heat. Add the chicken, skin-side down, and sear until golden brown, 4 to 5 minutes; remove to a plate.
- Add the potatoes, garlic, onions, thyme, parsnips, 1 teaspoon salt and 1/2 teaspoon pepper to the roasting pan; stir. Cook until the vegetables are warmed and coated in oil, 2 minutes.
- Place the chicken, skin-side up, on top of the vegetables. Scatter with the lemon slices and thyme sprigs.
- Roast until the chicken is cooked through and the potatoes are tender, 35 to 40 minutes.
Source: Food Network
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RECIPE COURTESY OF JENNY PARK Flower Field Cake- Total:?2 hr?(includes cooling time)
- Active:?40 min
- Yield:?20 servings
- Nutrition Info
IngredientsDeselect All Vanilla-Tangerine Cake:3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup (2 sticks) unsalted butter, softened, plus more for the pan 1 1/2 cups granulated sugar 3 large eggs 1 1/3 cups milk 1 tablespoon vanilla extract Zest of 2 tangerines Buttercream:1 cup (2 sticks) unsalted butter, softened 4 1/2 cups sifted powdered sugar 1/2 cup heavy cream 2 teaspoons vanilla extract Pinch kosher salt Garnishes:2 tangerines, peeled and ends trimmed 2 strawberries, tops trimmed 12 sprigs fresh thyme 4 sprigs fresh mint leaves 4 blackberries 1/2 teaspoon poppy seeds Directions- Preheat oven to 350 degrees F.
- For cake: In a mixing bowl, combine flour, baking powder, baking soda and salt. Whisk together and set aside.?
- Place butter into another mixing bowl and beat using an electric hand mixer. Add granulated sugar and continue to beat together. Add eggs and continue to beat together.??
- In thirds, alternating between flour mixture and milk, add to wet mixture until fully combined and batter is smooth. Fold in vanilla extract and tangerine zest until just combined.??
- Pour mixture into lightly greased 9-by-13-inch baking pan. Bake cake for 35 to 38 minutes or until toothpick comes out clean when inserted into the center of the cake. Cool cake completely.??
- For buttercream: Place butter into a mixing bowl and beat together with hand mixer. Add powdered sugar, 1/2 cup at a time, to butter and beat together until all sugar has been added. Add heavy cream, vanilla extract and salt and continue to beat together until light and fluffy.??
- To assemble: Slice 1/2-inch-thick rings crosswise of tangerine and set aside. Slice each strawberry in half lengthwise. Lay each strawberry half, cut-side down, and create three small "v" cuts on top of each strawberry to create a 'tulip' shape. Set aside.
- Flip cooled cake from baking pan onto a platter. Top cake with buttercream and spread in an even layer. Spread thyme and mint sprigs evenly over bottom two-thirds of cake. Place tangerine slices evenly over tops of thyme sprigs, spreading them out throughout the cake. Place strawberries over remaining thyme sprig tops. Place blackberries over the tops of each mint sprig. Sprinkle a small amount of poppy seeds into the center of each tangerine slice.?
Source: Food Network
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Beer Bread This is the easiest, quickest loaf of bread you'll ever make, yet it almost has the texture of yeast bread.
Recipe Ingredients:3 cups self-rising flour
3 tablespoons granulated sugar
1 (12-ounce) can "flat" beer* Cooking Directions:- Lightly grease or spray a 9x5x3-inch loaf pan with nonstick cooking spray. Set aside.
- In a mixing bowl, stir together the flour and sugar using a fork, make a well in the center and add the beer, stir with fork until well combined.
- Scrape batter into the prepared loaf pan; cover with plastic wrap and set aside while the oven preheats.
- Heat the oven to 375¡ãF (190¡ãC).
- Once oven is heated, bake the bread for 30 to 35 minutes, or until golden and loaf sounds hollow when tapped.
- Immediately remove bread from pan (run a knife between the bread and pan for easier removal) and allow to cool for at least 10 minutes on a wire rack before slicing.
Makes 1 loaf. *Regular Budweiser beer does very well in this recipe. Recipe and photograph by Hope Cantil; copyright ? 1999; property of CooksRecipes.com. See?.
Source: Cooks Recipes
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California Avocado and Mango with Yogurt, Honey and Lime
California Avocado and Mango with Yogurt, Honey and Lime Recipe created by chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission.
Recipe Ingredients:Dressing:
3/4 cup plain low-fat yogurt (Greek-style preferred)
2 large limes, juiced
3 tablespoons honey Salad:
2 ripe Fresh California Avocados, chilled, halved, seeded and peeled (see below)
2 mangoes, chilled, halved, seeded and peeled
Cayenne pepper, to taste
Salt, to taste 4 mint sprigs, for garnish Cooking Directions:- For Dressing: Whisk together yogurt, lime juice and honey in a small bowl.
- For Salad: Slice avocado and mango halves lengthwise in 1/2-inch slices. Arrange the fruit on individual salad plates, alternating the avocado and mango slices.
- Mix equal parts cayenne pepper and salt and lightly sprinkle over fruit slices, to taste.
- Just before serving, spoon 2 to 3 tablespoons of dressing in a stripe over each salad. Garnish with mint sprigs and serve immediately.
Makes 4 servings. Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. Nutritional Information Per ¿ªÔÆÌåÓý (1/4 of recipe): Calories: 269; Total Fat: 12g; Saturated Fat: 2g; Cholesterol: 3mg; Total Carbs: 43g; Fiber: 5g; Protein: 5g; Sodium: 168mg. Recipe and photograph courtesy of California Avocado Commission. Source: Cooks Recipes
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