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| Tea Cake |
| Minggu, 04 Mei 2008 |
Ingredients:
1 ½ cups sugar
1 cup shortening
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon baking soda
1 cup all-purpose flour
1/3 cup buttermilk
Cream sugar and shortening; add eggs and vanilla. Mix well. Stir in baking powder, baking soda and flour. Add alternately with buttermilk; beat well. Place in bowl and gradually work in enough flour to roll. Roll on floured board; cut with biscuit cutter; place on greased and floured cookie sheet and bake in a 375 degree oven until lightly brown. Yield: 2 dozen.
Cassandra Harrell is an avid soul food lover and author of Soul Food Lovers' Cookbook. The book includes her grandmother's recipe collection along with other family treasures. Her website Soul Food Advisor.com is among the 5 Top Soul Food Recipe Websites according to Associated Content. |
posted by Iwan gunawan @ 19:27  |
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| Banana Cake Recipe |
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Ingredients
225g (8 oz, 2 cups) self-raising (self-rising) flour
100g (4 oz, 1/2 cup) soft margarine or softened butter
175g (6 oz, 3/4 cup) caster (superfine granulated) sugar
2 beaten eggs
3 bananas, peeled
175g (6 oz, 1 cup) dried fruit (use sultanas, raisins, currants, chopped glace cherries, candied peel or a mixture)
Makes a 2lb (900g) cake
Method
Pre-heat the oven to gas 4/180C/350F. Oil and base line a 2lb (900g) loaf pan.
Put all the ingredients except the dried fruit into a food processor and blend until well mixed.
Take the food processor bowl from the base machine, remove the processing blade and stir the dried fruit into the mixture.
Spoon the cake mix into the pan and bake for around 1 hr 20 minutes, or until a fine knife blade inserted into the cake comes out clean. Check the cake after 1 hr 10 minutes and if neccessary cover with a piece of foil to prevent the top from burning.
Leave until cool, then turn out of the tin.
This banana cake keeps well in an airtight tin for 2-3 days, or refrigerate it for up to 7 days.
For a banana nut cake, substitute chopped walnuts for some or all of the dried fruit, and scatter some over the top of the cake before baking. |
| posted by Iwan gunawan @ 19:25 |
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| Incredibly Good Recipes - Tuxedo Brownies |
| Senin, 07 April 2008 |
 Initially, I was turned off by the idea of using whipped topping (I have my moments of food snobbery). The topping redeemed itself by teaming up with white chocolate. DO NOT use that fake white "bark;" real white chocolate is mostly cocoa butter and imparts a richness that can't be found with those substitute "whites." Be sure to follow package directions when melting the white chocolate. It can be a little tricky, and if you are not careful or overheat the chocolate, you can have a useless glob of chunky cocoa butter. Another article in the Incredibly Good Recipes series will address this issue.
Ingredients:
1 (21 oz.) package brownie mix (including eggs and oil to make the mix)
1/2 cup seedless raspberry jam
2 cups fresh raspberries
3 squares (1 oz. each) white chocolate, melted and cooled slightly
2 (8 oz.) packages cream cheese, softened
1/2 cup powdered sugar
1/4 cup milk
1 (8 oz.) container whipped topping
What to Do:
Preheat oven to 350 degrees F. Grease a 9x13 baking pan. Prepare brownie mix according to package directions. Cool. Spread jam onto the brownies. Reserve 1/2 cup raspberries for garnish. Arrange remaining berries evenly over the jam. Combine cream cheese and powdered sugar. Mix well. Gradually whisk in melted chocolate and milk. Gently fold in whipped topping. Spread carefully over raspberries. Garnish with reserved raspberries. Store covered in refrigerator.
Barbara O'Brien is an author and cook. Find more great recipes and cooking tips at S.O.S. - Secrets of Soup and Incredibly Good Recipes
Article Source: http://EzineArticles.com/?expert=Barbara_O'Brien |
| posted by Iwan gunawan @ 22:01 |
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| Marinated Cheese Buttons |
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 I tablespoon red wine vinegar
2 tablespoons chicken stock
1 teaspoon canola oil
I teaspoon dried oregano
1 teaspoon dried basil or thyme I teaspoon coarse mustard
freshly ground black pepper, to taste
½ cup nonfat yogurt cheese
6 slices French bread, halved
In a 9 inch glass pie plate, whisk together the vinegar, stock, oil, oregano, basil or thyme, mustard, and pepper.
Roll well rounded teaspoons of the yogurt cheese between your hands to form smooth balls. If the balls become sticky, wet your hands a bit with the marinade. Flatten the balls slightly and place in the marinade. Use a spoon to drizzle marinade over them.
Cover the dish and refrigerate for 30 minutes. Serve slightly chilled or at room temperature on pieces of bread.
Cheese Stuffed Potatoes
2 large potatoes, baked
1/3 cup dry curd cottage cheese 3 tablespoons buttermilk
I small carrot, grated
½ tablespoon minced fresh parsley teaspoon dried thyme
pinch of ground paprika
1 tablespoon grated Parmesan cheese
Slice the potatoes in half lengthwise. Scoop out the centers with a spoon, leaving inch shells. In a medium bowl, mash the potato flesh roughly with a fork. Add the cottage cheese, buttermilk, carrot, parsley, thyme, and paprika. Mix well. Spoon the filling into the shells. Sprinkle with the Parmesan. Place the potatoes on a broiler pan and broil until lightly browned and warmed through, about 4 to 5 minutes.
How To Appease A Sweet Tooth
Yet many people still insist that they have a sweet tooth. And furthermore, they feel that if they don't get their sweets, they'll feel deprived. If they won't settle for a banana or a nectarine, I offer advice that usually surprises them: "Fine. Then have your sugar straight up, without the fat." What does that mean? Toss the cheesecake and replace it with a light, low fat, angel food cake. Say No, thanks! to the afternoon doughnut and have a couple of plain low fat gingersnaps instead. You'll have the sweets you desire, without unwanted side effects of fat.
For more information on diabetes types, refer authors site. There are mainly two types of diabetes - Type 2 Diabetes and Type 1 Diabetes.
Article Source: http://EzineArticles.com/?expert=Prahalad_Singh |
| posted by Iwan gunawan @ 21:52 |
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