CAKE AND BREAD RECIPE

Tea Cake

2008-05-04T19:27:00.001-07:00

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.

Banana Cake Recipe

2008-05-04T19:25:00.000-07:00

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.

Incredibly Good Recipes - Tuxedo Brownies

2008-04-07T22:01:00.000-07:00

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

Marinated Cheese Buttons

2008-04-07T21:52:00.000-07:00

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

Peter's Honey Biscuits

2008-03-26T18:44:00.000-07:00

Recipe for honey biscuits
Ingredients
8 oz wholewheat flour
½ a teaspoon of salt
4 oz of butter
2 tablespoons of clear honey

Method
Mix flour and salt in bowl, rub in butter, mix in honey.
Sprinkle board and roller with flour, roll out pastry thinly, cut out with a round 2 inch cutter. Bake in oven Gas 2, 300° F, 150° C for 20 minutes
Will make approx 24 biscuits

Copyright Fred Watson
Fred Watson published his first book, a fantasy adventure novel aimed at the 8-12 age group, in November 2006. A grandfather of four, he loves to write for all age groups, has an abiding interest in history and continues on a regular basis to add new stories etc to his website Footprint Publishing.
Article Source: http://EzineArticles.com/?expert=Fred_Watson

German Cookies - My Favorite Recipe

2008-03-16T21:49:00.000-07:00

This is the recipe for the dough, given to me by no less of an authority on cookies than my mother in law:

Ingredients:
500 grams flour
250 grams butter or margarine
250 grams sugar
2 large eggs
1 tsp rum
one package of vanilla sugar
(if unavailable, use vanilla extract and add slightly more sugar to the dough)

for the decoration:
2 egg yolks, whisked until foamy colored sugar sprinkles or finely chopped almonds cookie cutters in the shapes of your choice

1. To make the dough:
Bring the butter or margarine to room temperature to soften it. Cut the butter or margarine into small pieces and place into a mixing bowl. Beat until it is creamy. Add half of the sugar and continue beating. Add the rest of the sugar, eggs, vanilla sugar and rum. Continue beating. Add the flour a little at a time while stirring until a firm dough is formed. Once the dough becomes too firm for the mixer to handle, knead the dough by hand.

2.Directions for the figures (Ausstecherle):
Using rolling pin, roll out the dough to about a half centimeters (a fifth of an inch) thickness. Be sure to flour the surface you'll be working so that the dough doesn't stick.

3.Grease a cookie sheet, you'll be using it very shortly now. Take a cookie cutter and cut out a figure. Place the cookie onto the baking tin. To prevent the cookies from sticking in the cutter, set a little flour aside in a dish and dip the cutter in flour in between cutting each cookie.

4.To decorate and bake:
Whisk two egg yolks, then brush the figures (Ausstecherle) with them. Decorate the Ausstecherle with coloured sugar sprinkles or finely chopped almonds. Bake the Ausstecherle for about 15 minutes in a preheated oven at 175°C (350 F) on the middle rack.

This recipe makes enough dough for two or three baking tins (50 to 70 pieces), depending on size of your cookie cutters. The dough can be rekneaded and rolled out again until it's all used up.

They taste their best fresh from the oven! Enjoy this taste any time of the year!

Gabriela Rupp is a successful internet marketer and publisher of Best German Gifts Guide. She is born in Germany, lives there for more than 4 decades and provides expert advice and reviews of all the major german brands and hidden gems from Germany. More valuable information on german cookies you find at German Cookies Review

Article Source: http://EzineArticles.com/?expert=Gabriela_Rupp

Cinnamon Raisin Wheat Rolls

2008-03-16T21:47:00.000-07:00

Okay, I admit it: this one is going take to a bit of work. But you'll really love the results!

Rolls

1/2 cup lukewarm water
2 packages active dry yeast
3/4 cup milk
1/3 cup butter or margarine
1/4 cup sugar
1 teaspoon salt
2 eggs, beaten
1 cup wheat germ
4 cups sifted flour
1/3 cup soft butter or margarine
1 cup brown sugar
2 teaspoons cinnamon
3/4 cup seedless raisins

Brown Butter Frosting

1 tablespoon butter
1 cup sifted confectioners' sugar
1 tablespoon milk, or more
1/2 teaspoon vanilla

Oven: 375 degrees

Measure the lukewarm water into a large bowl. Sprinkle on the active dry yeast and let stand until the yeast is softened and dissolved. In a saucepan, heat the milk to scald, then remove it from the heat and add the one-third cup of butter, the quarter-cup of sugar, and the salt.

Stir until the butter is melted and sugar and salt dissolved. Add the beaten eggs to the dissolved yeast and slowly blend in the slightly-cooled milk mixture. Stir in the wheat germ and two cups of sifted flour. Beat until smooth.

Add enough additional flour to make a stiff dough. Turn dough out on a floured board and knead until smooth and elastic. Cover the dough on the board with a piece of plastic wrap and a towel. Let rest for twenty minutes.

Punch dough down and divide into two parts. Roll each out into a 12-inch square. Spread each square of dough with half the softened butter and sprinkle with half the combined brown sugar, cinnamon, and raisins. Roll up tightly and cut into one-inch slices.

Place the slices in greased muffin cups, cover with a towel, and let rise in a warm place until almost doubled in bulk, about forty minutes. Bake for fifteen or twenty minutes, or until nicely browned. Turn out of pans onto racks and drizzle with frosting. Makes two dozen rolls.

Frosting

In a small saucepan, heat the butter until it is lightly browned. Remove from the heat and stir in the confectioners' sugar, milk, and vanilla to make a thin icing. Add a little more milk if frosting is too thick.

Terry Morgan invites you to sample many more (300+!) tasty and tantalizing recipes of all kinds at Great Recipes Weekly. Visit today and jazz up your cooking.

Article Source: http://EzineArticles.com/?expert=Terry_Morgan

Key Lime Margarita Pie Recipe

2008-03-04T21:24:00.000-08:00

I have made this pie with regular lime juice and it is great. I have found another trick to make this recipe even better, by using key limes. You can find them at most grocery stores year round depending on which state you live in. However, if they are not available year round you can still use the regular limes and it will be a good recipe still. I have found if there is an item that I need if I ask the manager of the fruit and vegetable department they can sometimes bring in the items I need.

Ingredients you will need:

Crust:

1 1/4 cups of fine crushed Graham Crackers
1/2 cup of butter, melted
1/4 cup of sugar

Filling:

14 ounces of sweetened condensed milk
1-2 teaspoons of lime zest - grated lime peel- use a zest-er if you have one
1/2 cup of key lime juice, regular will work if key limes are not available to you

8 ounces of sweetened whipped heavy cream(add 3 teaspoons of sugar to the heavy cream), or cool whip topping, or another brand if you prefer. I use sweetened heavy cream and whip it into soft peaks. You can make this by using a whisk, a mixing bowl, and the heavy cream. Using the whisk briskly until you pull out the whisk fro the bowl, and there are what appear to be small mountains on it. Be careful not to whip to mush, as it will turn into butter.

Pie crust: First things first, we are going to make the crust for the Key Lime Margarita Pie. You will need two mixing bowls for making this recipe. In the first bowl the ingredients for the crusts are going into this bowl. You will combine all of the ingredients in the bowl, and incorporate all of the butter and sugar into the crushed Graham crackers. Make sure that it is mixed very well. You will then take your well mixed crust and add it to your 9" pie tin, and press down onto the bottom, and up the sides, too. Make sure it is even in the pie tin, to ensure even cooking.

Pie Filling: This is where your second mixing bowl comes in. First you will need to use your zest-er and get 1-2 teaspoons of your lime zest. You can make more zest than needed for garnish after your pie is completed. Second you will cut up your key limes and juice them. Then you will need to add your condensed milk, lime juice, and zest and mix. You will then add your whipped heavy cream or, cool whip topping. You will need to fold this in gently. After it is mixed well you will add all of the mixture into the graham cracker crust pie tin. You will need to refrigerate this pie until it is completely chilled. Depending on your refrigerator it could take 1-2 hours.

If you are feeling like you want to add a little flare and you have a pipe bag, and a tip. You can pipe out some whipped cream in a design around your Margarita pie, and add some lime zest to make it look very elegant. It will be fine without the extra whipped cream, and you can just add some lime zest to each piece before you serve it. I hope that you enjoy this tart, but sweet recipe. Enjoy!

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.

Article Source: http://EzineArticles.com/?expert=Shelley_Pogue

Peanut Butter Fudge Recipes - Easy Peanut Butter Fudge

2008-03-04T21:22:00.000-08:00

Here's a great tasting fudge that's perfect for company or potlucks.

1/2 cup butter
2 cups brown sugar
1/2 cup milk
3/4 cup peanut butter
1 teaspoon vanilla extract
3 cups confectioners' sugar

Directions

Grease an 8x8-inch pan.

In a saucepan, melt the butter over medium heat.

Stir in the brown sugar and the milk. Bring to a boil, boiling for 2 minutes, stir frequently. Remove from heat.

Stir in the peanut butter and the vanilla. Put the confectioners' sugar into a large mixing bowl. Pour the peanut butter mixture over the sugar, beat until smooth. Pour into prepared baking pan.

Chill in the refrigerator until firm. Cut into squares.

=> Mom's Creamy Peanut Butter Fudge

A super creamy homemade fudge that'll melt in your mouth.

4 cups white sugar
1 cup light brown sugar
1/2 cup butter
1 (12 oz.) can evaporated milk
1 (7 oz.) jar marshmallow crème
1 (16 oz.) jar peanut butter
1 teaspoon vanilla extract

Directions

Grease a 9x13-inch baking dish.

In a saucepan, combine the sugar, brown sugar, butter and the evaporated milk. Cook over medium heat. Bring to boil, stirring constantly. Boil for 7 minutes. Remove from heat.

Stir in the marshmallow crème, mix well until crème is completely melted. Stir in the peanut butter and vanilla, mix until smooth. Pour into prepared pan. Let cool. Cut into squares.

=> Grandma's Crunchy Peanut Butter Fudge

This fudge is easy to make and has the added bonus of crunchy peanuts.

4 cups white sugar
1 (12 oz.) can evaporated milk
1 cup butter
1 cup crunchy peanut butter
1 (7 oz.) jar marshmallow crème

Directions

Butter a 9x13-inch baking dish. Butter a 3-quart saucepan.

Place the buttered saucepan over medium heat and combine the sugar, evaporated milk and butter. Cook and stir constantly until fudge reaches temperatures between 234 and 240 degrees on a candy thermometer.

If you don't have a candy thermometer, drop a small amount of syrup into cold water. You can use this test for doneness: Drop a small amount of the sugar mixture into cold water - it should form a soft ball. Take the ball out and flatten it on a hard surface. This is the soft ball stage.

Remove from heat and stir in the peanut butter and the marshmallow crème. Beat well until mixture is smooth. Pour into prepared dish. Let cool. Cut into squares.

=> Chocolate Peanut Butter Fudge

Whip up this fudge recipe in no time and watch it disappear just as fast.

3 cups white sugar
1 cup evaporated milk
1/4 cup cocoa
1/2 cup peanut butter
1 tablespoon butter

Directions

Butter one 9x9-inch pan.

In a saucepan, combine the sugar, evaporated milk and the cocoa, stir over high heat until mixture reaches a roiling boil. Lower heat to medium and continue cooking until mixture gets to the soft ball stage (drop a small amount into water, take it out, then it should flatten easily on a hard surface).

Remove from heat. Stir in the peanut butter and margarine. Beat by hand until mixture is creamy. Pour into prepared pan. Let cool. Cut into squares.

Why did the chicken cross the road? To get to the bathroom, and to find out how he could finally get some answers to those nagging questions - http://www.1MinuteSolutions.com

Article Source: http://EzineArticles.com/?expert=Brandy_Summers

No Country For Old Men Almond Cheesecake

2008-03-02T19:59:00.000-08:00

This is my No Country For Old Men Almond Cheesecake. It is named after the movie because it was the winner of all the desserts so far. (Very cheesy both figuratively and literally). Here is the recipe:

No Country for Old Men Almond Cheesecake*

Ingredients:
1/3 cup of butter melted,
1 and 1/4 crushed vanilla wafers,
3/4 finely chopped almonds,
1/8 cup of sugar,
1/8 cup of Splenda,
1 and 1/2 tsp almond extract for filling,
4 eggs slightly beaten for filling,
32 oz cream cheese softened for filling,
for filling 1/2 and 1/8 cup of sugar,
for filling 1/2 and 1/8 cup of Splenda,
1 tsp vanilla extract for filling,
2 tbs slicd almonds toasted,
16 oz sour cream for topping,
1/8 cup of sugar for topping,
1/8 cup of Splenda for topping, and
1 tsp vanilla extract for topping.

1) In a small bowl, put together the crushed wafers, chopped almonds, sugar, and Splenda; stir butter in. Press on the bottom of a ten inch springform pan; set aside.

2) In a large bowl, beat cream cheese, sugar, and Splenda on low until smooth. Beat eggs into mixture on low speed. Stir in extracts. Pour onto crust. Put the pan on a cooking sheet before you put in oven.

3) Bake at 350 degrees for about 50 minutes (center will almost be set). Remove from the oven; let stand for 5 minutes (keep oven on). Stir the sour cream, sugar, Splenda, and vanilla together. Spoon around the edge of the cheesecake. Carfully spread over cheesecake with a soft metal spatulla. Bake for 5 minutes. Cool pan on wire rack for 10 minutes. Run a knife around the edge of the pan so the cake will loosen. Do not remove from pan yet. Cool 1 hour longer. Refrigerate for 6 hours (or overnight).

4) Before serving, sprinkle with almonds and remove pan. Make sure to keep cake refrigerated.

5) Enjoy in rapture.

*The base recipe for this cake was a Taste of Home recipe and was molded by me from there.

Rachael Rizzo has been acting since she was nine years old. She uses her experience to write about what the things she loves mean to her (mostly movies and baking). She is twenty-three years old and resides in beautiful Oregon.

Article Source: http://EzineArticles.com/?expert=Rachael_Rizzo

Banana Cake Recipe

2008-03-02T19:53:00.000-08:00

This banana cake recipe is very simple, and is a great way to make use of those odd bananas that tend to languish in the fruit bowl. Once the skins go brown and spotty, they're just perfect for a recipe like this. Ripe bananas have much more flavor, and their soft texture means they blend into the cake mixture easily.

If you have a lot of ripe bananas you could make two banana cakes and freeze one. Another alternative is to freeze some of your ripe bananas. Just pop them, unpeeled, into a freezer bag and keep them frozen until needed. The skins will turn black, but that's simply a reaction to the cold temperature. Your bananas are still fine to use, and you can mash them straight from the freezer, or leave them to thaw first.

If you want to make a banana cake but your bananas aren't fully ripe, there's a cure - peel the bananas and put them in the microwave for a few seconds to soften them. Then use them in the banana cake recipe that follows:

Banana Cake Recipe
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.
You'll find another yummy Banana Cake Recipe in Elizabeth Martyn's collection of Healthy Cake Recipes.

This article may be published electronically or in print in its entirety as long as the author by-lines in the resource box are included and urls kept live.
Article Source: http://EzineArticles.com/?expert=Elizabeth_Martyn

Tart Apple Cranberry Crumble

2008-02-25T20:42:00.000-08:00

The prep time is very minimal for this fruit crumble, and there will not be much effort spent on cleanup after you get it into the oven. And it is a very tasty dessert for almost any occasion.

Ingredients you will need:
4 Cups of Apples, I prefer Granny Smith, but use what you like
2 Cups of fresh cranberries
2 Cups of sugar
1/4 Cup of brown sugar
2-3 Ounces of a good Brandy, if you will drink it then it is okay to eat it. I prefer not to use any wine that I would not serve at my table.
1 1/2 Cup of rolled oats
3/4 Cup of butter
1/2 Cup of flour
1/2 cup of almonds
1/2 cup of walnuts

You will need to preheat your oven to 350 degrees. If you are using a gas oven you may need to play with the temperature if you are prone to burn, or over cook things. At this time you will need to get your baking pan, and grease it well. The baking pan you will need to use should be a shallow one that will hold 2-3 quarts. At this time you will need to combine all of your apples, cranberries, and sugar, and brown sugar, into the greased pan. You will then drizzle the Brandy over the mixture. The alcohol will burn off, it is just to add extra flavor.

You will need to have a separate mixing bowl handy, so you can mix the other ingredients to incorporate a good coating of sugar. So, in this separate mixing bowl you will add your rolled oats, sugar, flour, almonds, and walnuts. You will give this a quick toss to get them evenly mixed together. You will sprinkle this mixture over the fruit and sugar mixture in the greased baking pan. While you are doing this make sure you are coating the fruit mixture evenly. This will help for a few reasons, it will keep it from burning, and it will help it cook evenly through the fruit crumble.

Once you get all of your fruit crumble mixture into the baking pan, there is one last step, you will add the butter. You will need to cut pats of butter, and place on top of your rolled oat crust. This will give it flavor, and help with the browning process. After 15 minutes in the oven you will need to turn 180 degrees. This will help during the cooking process, to make sure it cooks evenly, and to ensure even browning on the crust. You will cook approximately 30-45 minutes or until done. Enjoy.

The yield for this dish is 8 servings.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.

Article Source: http://EzineArticles.com/?expert=Shelley_Pogue

Chili's Salsa

2008-02-19T18:11:00.000-08:00

Chili's Salsa
1 (14 ½ ounce) can tomatoes and green chilies
1 (14 ½ ounce) can whole canned tomatoes (plus juice)
4 teaspoons jalapeños (canned, diced, not pickled)
¼ cup yellow onions (diced)
½-3/4 teaspoon garlic salt
½ teaspoon cumin
¼ teaspoon sugar

1. In food processor place jalapeños and onions.
2. Process for just a few seconds.
3. Add both cans of tomatoes, salt, sugar, and cumin.
4. Process all ingredients until well blended but do not puree.
5. Place in covered container and chill.
6. A couple of hours of chilling will help blend and enrich the flavor.
7. Serve with your favorite thin corn tortilla chips
32 servings with 4 cups.

There are many other recipes that I have including Monterey Chicken, fajitas, chicken fingers, and many more. These Chili's restaurant recipes are very convenient for those of you who want to save on time and money. Anyone who tries these recipes is sure to be satisfied with the end result, great tasting restaurant food at home. This recipe is also a good idea for people who love to entertain friends. They will surely be surprised by the quality of food coming from your kitchen. Chili's restaurant recipes such as this are just an example of the great food you can make in your own home.

Click the link below to find more Chili's restaurant recipes.
http://copy-cat-recipes.info/
Article Source: http://EzineArticles.com/?expert=Jim_Smithson

How to Make Popovers

2008-02-19T18:06:00.000-08:00

They are simple to make, be it plain, with cheese or herbs added. They look intimidating to make but trust me they aren't. My BIG TIP OF THE DAY is, grease your tins well as I can atest to the fact they will stick to the bottom of the tins and cause an unsightly mess that could take days to clean up. First hand experience with these words of wisdom. Pre-heat your oven to 425 degrees.

POPOVER RECIPE
2 eggs
1 teaspoon sea salt
1 cup flour
1 cup milk
2 tablespoons butter
Beat eggs, add flour and salt, then milk and butter, being careful to not over-mix.
Pour into well greased tins 2/3 full, Bake for 20-25 minutes, till brown and puffy.
Serve warm plain, or with butter and jam.

An empty nester, recently remarried to a "meat and potatoes" guy, I have miserably failed at reinventing myself into a "meat and potatoes"cook. Don't get me wrong I love simple food, but the good kind of simple food, the kind that can't come out of a can or popped in the oven from a box neatly tucked in the freezer. So I am about to embark on a journey to find my way back to the kitchen I once knew, and return to my love of preparing good food for my family, despite my long hours of work at a job that ..............let's just say isn't my calling.

So grab a cup of coffee and stop by to visit me at http://www.goodfoodjustgotbetter.com/, where you can read more Musings about Food, Life, and God's Grace.
Article Source: http://EzineArticles.com/?expert=Kim_Morgan_Moss

The Not So Bad For You Maple Cake

2008-02-18T18:19:00.000-08:00

This cake recipe is not too squishy and not too hard, it has the perfect texture. Plus, while it's baking in the oven it smells like pancakes. The cute little tree on the top adds extra prettiness to it. You will not be disappointed.

"The Maple Cake"
Ingredients:

4 eggs,

1 cup of sugar,

1 cup of splenda,

16 oz sour cream,

2 tsp maple flavoring,

1 and 1/4 cups all-purpose flour,

1 and 1/4 cups all wheat flour,

2 tsp baking soda, dash of salt,

1/2 cup of chopped pecans

Ingredients for frosting:

1/4 cup butter softened,

3 cups confectioners' sugar,

1/2 cup plus 1 tbs maple syrup,

1/4 cup semisweet chocolate chips,

1/4 cup peanut butter chips,

2 tbs dried cranberries,

2 tbs golden raisins,

2 tbs chopped dried apricots, and

2 tbs chopped dried apples.

1. In a large mixing bowl beat the eggs and sugar. Add sour cream and maple flavoring. Combine the flour, baking soda, and salt. Add to sour cream mixture and mix well. Fold in pecans.

2. Pour into two greased and floured 9 inch baking pans. Bake at 350 degrees for 30 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3. For frosting, in a mixing bowl, cream butter and confectioners' sugar until blended. Add syrup; mix well. Spread between layers and over top and sides of cake.

4. In a microwave-safe bowl, melt chocolate and peanut butter chips; stir until smooth. Transfer to a pastry bag or a heavy-duty resealable plastic bag; cut a small hole in the corner of bag. Pipe a tree and branches on top of the cake. Combine dried fruit; sprinkle around tree base and at ends of branches to resemble leaves.

Rachael Rizzo has been acting since she was nine years old. She uses her experience to write about what the things she loves mean to her (mostly movies and baking). She is twenty-three years old and resides in beautiful Oregon.

Article Source: http://EzineArticles.com/?expert=Rachael_Rizzo

Special Weekend Muffins

2008-02-18T18:15:00.000-08:00

During the week I'm very much your "cereal and fresh fruit" type of person. Add a cup (okay, several-it's my only real vice)of brewed coffee and I'm set for my morning work session. But on the weekends, I love to take my time and serve up a bit more of what one might call a "special" platter.

During the weeknights, we love a savory muffin along side a hearty bowl of split pea soup or vegetarian chili. They are a perfect treat.

Sweet muffins are something that we love to have on the weekend. They seem to make it easier for my husband and son to leave for work when they've had them along with a tofu scramble and fresh berries topped with some honey-sweetened soy yogurt.
These chocolate-y bran muffins take very little time to prepare and they freeze beautifully. They pack a big dose of fiber from the garbanzo bean flour and the all bran cereal and a good dose of protein from the nut butter of your choice.

So get out your muffin tin, preheat your oven to 350 and stir up a batch of Weekend Bran Muffins!

Ingredients:
1 C all bran cereal (your favorite brand)1 C warm water
1 Tbsp ground flax seed3 Tbsp strong coffee
1/2 C your favorite nut butter

3/4 C turbinado sugar (or brown sugar)

1 C garbanzo flour (you may use all purpose or whole wheat if you can't find this ingredient)

1 tsp baking powder1 tsp baking soda

1/4 tsp kosher salt

1 tsp pure vanilla

1/2 C of either chocolate or carob chips
Stir the cereal and warm water together and let sit for 2 or 3 minutes.

In a small pot, simmer the coffee and the flaxseed together for a minute or 2, until it just begins to thicken. This part may also be done in a measuring cup in the microwave, stirring every 30 seconds.

Stir the flaxseed into the cereal and then combine with the rest of the ingredients. Blend well.
By quarter cupfuls, fill a greased muffin tin. You should have enough to fill 11 cups. Fill the last tin halfway with water. This will help keep the muffins moist.

Bake in the middle of the pre-heated oven for about 18-20 minutes. Since these are fairly dense-they won't be particularly springy, but rather firm to the touch. Cool for about 5 minutes in the pan. Loosen the edges and remove.

Paper muffin holders will make for easier removal. Best served warm!
Carine Nadel is on The Reader's Advisory Panel of Woman's Day magazine and has had numerous articles and recipes published both on various websites and print publications.

To read more of her work, log onto: http://www.carine-whatscooking.blogspot.com/
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Homemade Chocolate Truffles Recipe

2008-02-16T20:11:00.000-08:00

Ingredients:

16 oz dark chocolate
1 cup heavy cream
1 tbsp liquor (optional) (if using, coffee liquor goes really well here)

Directions:

Break up the chocolate into small pieces.

Heat the cream just to the point of simmering. Watch it the whole time, since boiling cream can overflow the pot! Remove from heat right away once it starts to simmer.

Stir in the chocolate and liquor, and keep stirring until the chocolate has melted completely. Let cool, then put in the refrigerator.

Check the consistency of the truffle mixture after 5 hours in the refrigerator. You should be able to scoop it with a spoon and roll balls from it. If it's too soft (impossible to roll into balls), put it back in the refrigerator and check again after 1 hour.

Line the baking sheet with parchment paper. Once the truffle mixture is the right consistency, use a spoon to put some of it on your hands, roll into balls and put the balls on the parchment paper.

Note: at this point, you can also roll the truffles in chocolate crumbs (to make chocolate crumbs, just grind an additional small chocolate bar in a food processor). This step is optional, I only do it when presentation is important, since the truffles in chocolate crumbs look more professionally done then plain truffles :)

Put the baking sheet with truffles in the freezer for at least 1 hour. After you remove them from the freezer, take the truffles off the parchment paper and put on a plate. Store the truffles in the refrigerator.

Enjoy!

Melanie Mendelson has been making a living on the Internet since 2002. Get her step-by-step Internet Business Blueprint FREE at http://www.GoForYourDreams.com

Article Source: http://EzineArticles.com/?expert=Melanie_Mendelson

2008-02-16T20:08:00.000-08:00

Part 1: The Sponge

The sponge adds extra texture and body to the finished ciabatta, and it needs to be made the day before.

1/2 teaspoon of yeast
1/3 cup of warm water
1 cup of bread flour

If the yeast is the dry active kind, mix it with the warm water first and leave it for about 10 minutes or until a goodsized lump of gack floats to the surface - that shows the yeast has activated. Then mix in the flour. If it's instant, just put it all in a bowl and mix. Then cover it in clingfilm and let it stand for 12-24 hours. The yeast will grow, feed, turn the mixture to bubbly froth and then die. Don't feel sad for it, yeast dies every day and also is non-sentient and therefore unable to regret it's own mortality. Just enjoy its delicious bubbly leavings.

Part 2: The Dough

2 teaspoons of yeast
2 tablespoons of milk
2/3 cup of warm water
2 tablespoons of olive oil
2 1/2 cups of bread flour
1 1/2 teaspoons of salt
The sponge from yesterday

As before, if you're using dry active yeast, activate it in the water first. Otherwise mix everything together and either knead or (if you're relatively lazy like me) pound it in the food processor until the magic smoke comes out. Then put the dough in a bowl and put in a warm place to rise - keep it a little damp somehow, either cover with a damp towel (I always find it sticks when the dough rises) or put a pan of water next to or under it (my approach).

Let the dough rise for 1 and a half hours, then gently turn it out onto a floured surface - just tip the bowl and gently help it out with your fingers, try to keep it in roughly the same lump. Now press it down lightly till it forms a round as in the picture, cut it in half, and shape each half just a little to be more like the standard ciabatta loaf.

Now cover the two ciabattas with a wet towel (you'll probably have to wet it again a couple of times to stop it sticking) and let them sit for another hour and a half to rise just a little more. Preheat your oven to 200 degrees, and heat the baking tray in there for a few minutes. Whip it out, and turn the two ciabattas over onto it so the floured side is now on top - the dough should be quite firm and easy to lift without misshaping them too much.

Now you just bake the ciabattas at 200 degrees until they are golden brown and sound hollow when you thump them. They will develop a thick crust in the process, but thanks to the sponge and long rising times they should be light and airy in the middle. Let them cool for a good hour (or the crumb inside will get mashed up when you cut them).

After that it's time to play a little game I like to call "how many ingredients can I get in a sandwich?" Today, in honour of the noble Italians who invented both this marvellous bread and Al Pacino, I'm going to be making a fairly classic Italian sandwich with sausage (a mixture of hot and sweet - my beloved local butchers Clarks have just added both to their repertoire), sauteed pepper and onions, garlic mayo and some of my home-made pesto. Woohoo!

The other one goes in the freezer - they freeze really well and defrost surprisingly quickly with no loss of crustiness. Good to have stocked away for emergencies, like when you really want a sandwich.

Mark Hewitt is an English foodie, cook, philosopher, geek, shaman and writer. At the start of 2007 he sold or gave away almost all his possessions and left on a backpacking journey round the world, the purpose being (at least in part) to figure out why he would want to do such a thing. You can follow his journey and find other articles at: http://www.scadindustries.com/sael/journal.html

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2008-02-16T20:06:00.001-08:00

The other day I went in the kitchen to begin baking a recipe from one of my baking books. My little sister said, "Sissy, what are you making?" I said, "Hot Cross Buns." She replied, "What are Hot Cross Buns?" To avoid embarassment I walked out of the room. You see, I didn't really know what they were. I just liked the ingredients.

A lot of times I will make things I have never tried before and it makes it just that more exciting. I do bake at night so I can have the kitchen all to myself, although it doesn't stop people from coming in the kitchen and saying "You're putting the evil dress on again." (Referring to my apron). "What are you making now?" or "Now tell me again does that have yeast in it?" (My grandmother's way of saying we don't want yeast infection going around the house). All in all I wouldn't miss any of it for the world, it just wouldn't be baking around my family if it wasn't. It means they care.

Here's my "a little bit better for you" take on the recipe I found. It is a sweet roll with that fluffiness that can only be from yeast.

Hot Cross Buns:

Ingredients:

2 packages active dry yeast,
2 cups warm milk,
1/3 cup butter softened,
2 eggs lightly beaten,
1/8 cup sugar,
1/8 cup Splenda,
1 and 1/2 tsp salt,
3 to 3 and 1/2 cups all purpose flour,
3 to 3 and 1/2 cups of all wheat flour,
1/2 cup raisins,
1/2 cup dried currants,
1 tsp ground cinnamon,
1/4 tsp ground allspice,
2 tbs water, and
1 egg yolk.

Ingredients for Icing:

1 and 1/4 cups confectioners' sugar, 1/2 tsp vanilla extract, and 1 to 2 tbs milk

1. In a large mixing bowl, dissolve yeast in warm milk. Stir in the butter, eggs, sugars, and salt. Combine 1 and 1/2 cups all purpose flour and 1 and 1/2 cups all wheat flower with the raisins, currants, cinnamon, and allspice; add to yeast mixture and mix well. Stir in enough of the remaining flours to form a soft dough.

2. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Punch dough down; shape into 1 and 1/2 to 2 in. balls. Place 2 in. apart on greased baking sheets. Using a sharp knife, cut a cross on top of each roll. Cover and let rise until doubled, about 30 minutes. beat water and egg yolk; brush over rolls.

4. Bake at 375 degrees for 15 to 20 minutes or until golden brown. Cool on wire racks. In a small bowl, combine confectioners' sugar, vanilla and enough milk to achieve piping consistency. Pipe over rolls.

Article Source: http://EzineArticles.com/?expert=Rachael_Rizzo

Easter Crown Bread

2008-02-14T19:41:00.000-08:00

Easter Crown Bread is a traditional European Easter sweet bread that's plaited into a rope, formed into a ring and studded with eggs. The bread derives its name from Christ's crown of thorns as the shape of the bread with its egg decorations sticking out resembles the thorn crown. Though the eggs are also the symbol of hope and re-birth.

This is very decorative bread and makes a wonderful centrepiece for an Easter table. It can then be consumed with coffee or a sweet wine on Easter Sunday evening.
Note that you need five raw eggs for this recipe. The shells should be coloured before inserting them into the plaits of the bread.

Easter Crown Bread

Ingredients
650 to 700g plain flour (divided use)

50g granulated sugar

1 packet active dry yeast

1 teaspoon salt

160ml warm milk

2 tbsp softened butter or margarine

2 eggs90g chopped, mixed, candied fruit

50g chopped, blanched, almonds

1/2 tsp anise seed

5 uncooked eggsNon-toxic egg coloringVegetable oil

In a large mixing bowl, combine 200g of the flour with the sugar, yeast, and salt. Add the milk and butter and beat with an electric mixer for 2 minutes on medium speed. Then add the eggs and 100g flour and beat on high for 2 minutes. Stir-in the fruit, nuts, and anise seed, mixing well. Then stir in enough of the remaining flour to form a soft dough. Turn this out onto a lightly-floured surface and knead until smooth and elastic (about 6 to 8 minutes). Place the dough in a greased bowl, turning once to grease the top. Cover with a damp cloth and leave to rise in a warm place until doubled in size (about 1 hour).

About 30 minutes before the dough has finished rising, color the 5 eggs (leave them uncooked) with non-toxic dyes. When dry, lightly rub them with vegetable oil.

Knock back the risen dough and divide in half. Roll each half into a 24-inch rope. On a greased baking sheet, loosely twist the two ropes together then shape into a ring and pinch the ends together. Gently split the ropes and tuck the 5 colored uncooked eggs into the openings. Cover and let rise again until doubled in size (about 30 minutes). Bake in an oven pre-heated to 180°C for 30 to 35 minutes, or until the bread is golden brown. Remove from the baking sheet and allow to cool on a wire rack.

It is time that this very traditional form of Easter bread re-gained its rightful place of prominence on the Easter table.

Dyfed Lloyd Evans is the creator of the Celtnet Recipes site with thousands of recipes from all over the world You can find more Easter recipes on this Easter Recipes page. He also runs the Celtnet Articles site where you can add your own recipes and articles.
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Amazingly Simple and Divinely Sweet-Tart Cherry-Raspberry Pie Recipe So Easy Anyone Can Bake It

2008-02-14T19:33:00.000-08:00

My family loves this pie and it's so easy to make, my 12 year old son can do it. It's easy to have all the ingredients on hand for just that special moment when you feel like having a pie. We especially like it with vanilla ice cream.

When I created this recipe, it immediately became a holiday favorite. But then something interesting happened. My kids and husband started asking for it even when there was no special occasion so it became our everyday pie (not that we eat pie everyday).
When I started alkalizing for more energy, I alkalized this recipe too. All the ingredients suggested are alkalizing and produce a pie that is not only great tasting but actually good for you too. I'll provide the standard alternatives too for those who haven't discovered the amazing health benefits of alkalizing yet.

For two 9" pies you will need:
2 12oz bags of frozen organic red raspberries
2 10oz bags of frozen organic dark sweet cherries
2 extra large organic eggs or
3 medium organic eggs
3 tablespoons lemon juice2 teaspoons arrowroot
1/4 cup cool water
6 tablespoons sucanat sugar
2 9" organic frozen pie shells

To prepare:
Separate the pie shells and place them on the countertop to thaw. You can either thaw the bags of fruit ahead of time by setting them out in a large bowl or you can thaw them when you're ready to prepare the pie. Empty the fruit bags into a large skillet.
Set the heat to medium-low and stir to heat the cherries and raspberries. Do not leave unattended. Remove from the heat if you must leave.

Add the sucanat sugar to the fruit. Sucanat is a contraction for "sugar cane natural" and is a healthy alternative to processed white sugar. Stir the sugar into the mixture until thoroughly melted.

Stir arrowroot into the 1/4 cup of water to dissolve. Arrowroot is an alkalizing alternative to corn starch and can be used to thicken sauces.

Add the lemon juice to the arrowroot water. Pour this mixture in with the fruit and stir to blend well. Careful not to mush the fruit.

Beat the eggs and blend them into the fruit mixture until the color is consistent throughout.
Continue stirring. The fruit mixture will thicken. When it's the consistency of thick gravy it's ready.

To bake:
Preheat the oven to 375 degrees fahrenheit. Evenly distribute the pie filling into both pie shells. Place pies in the center of the oven and bake for 45 minutes or until crust is browned.
Remove to a cooling rack and allow to cool completely before serving. The pie will solidify more as it cools.

Variations:
You can replace the arrowroot with corn starch in the same quantities. You can also exchange regular granular sugar for the sucanat in the same quantities. Of course, anything I suggested you use organic, you can also use it's conventional alternative.

If you don't like the raspberry seeds, you can remove them first. Put the raspberries in a food processor with just enough water so it's not too thick. Blend until the berries are liquified. Press through a fine siv to remove the seeds. Pour cleaned raspberry juice in with the cherries. The raspberries fall apart anyway during preparation and cooking so the result is the same except for the lack of seeds. You will need to heat the fruit long enough to reduce the water out.

I prefer the dark sweet cherries because the darker the fruit, the more antioxidants it contains. Any cherries you prefer will work.

I hope you enjoy this wonderful pie as much as my family does.
Shelia Norling combines her background in systems design, self-development, and nutrition with her love for cooking and her zest for life to deliver practical, no nonsense information for how to tweak your diet for greater health and vitality and how to tweak your life for greater enjoyment. Claim your free copy of Shelia's extensive Alkalizing Food List and more at http://www.tweakability.com/ . Download a printer friendly version of this recipe at http://www.Tweakability.com/cherryrasp.html
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The Ultimate Crab Cake Recipe

2008-02-11T23:15:00.000-08:00

CRAB CAKES

Ingredients:
1 lb jumbo lump crab meat
2 large eggs beaten
3 Tbsp heavy cream
1/2 tsp Worcestershire Sauce
1 tsp Dijon Mustard
1 Tbsp Old Bay Seasoning
dash cayenne pepper
fresh ground pepper to taste
3 Tbs. minced scallions
1/4 cup minced onions
1/4 cup minced parsley
1/3 cup Hellman's mayonnaise
Few dashes pepper vinegar
1/2 to 1 cup bread crumbs

Whisk the eggs in a large bowl with the cream, mustard, Worcestershire, pepper vinegar, Old Bay seasoning, cayenne and pepper to taste until mixture is well blended. Add the scallions, onions, parsley and mayonnaise. Gently fold in the crab meat and breadcrumbs taking care not to break up the jumbo lumps. Using your hands, divide the crab meat into 8 shaping them gently into rounds. Chill covered in plastic wrap for 1 hour. Heat a few Tbsp butter and oil in heavy skillet sauté 3-4 minutes each side till golden brown. Keep warm in a 200 degree oven. Serve with Spicy tarter sauce.

SPICY TARTER SAUCE

2 Tbsp pepper vinegar
1 Tbsp Dijon Mustard
1/4 tsp sea salt
fresh ground pepper
Tabasco to taste
1 cup Hellman's mayonnaise
1/2 tsp Old Bay Seasoning
1 medium onion finely chopped
3 Tbsp. chopped dill relish
1/4 cup chopped parsley
Lemon juice to taste

Mix ingredients together, chill 1 hour, sauce will be thin.
Enjoy the recipe, these Crab Cakes are great served on a bed of lettuce with a dollop of spicy tarter sauce as a salad entrée. For a lunch time or easy dinner, crab cakes are great on toasted bun as a sandwich with lettuce and tomato. For a southern twist, garnish with a fried green tomato.

An empty nester, recently remarried to a "meat and potatoes" guy, I have miserbly failed at reinventing myself into a "meat and potatoes"cook. Don't get me wrong I love simple food, but the good kind of simple food, the kind that can't come out of a can or popped in the oven from a box neatly tucked in the freezer. So I am about to embark on a journey to find my way back to the kitchen I once knew, and return to my love of preparing good food for my family, despite my long hours of work. Grab a cup of coffee and a comfy chair while you visit me at http://www.goodfoodjustgotbetter.com/
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Purim for Beginners - Chocolate Mint Challah for Purim

2008-02-11T23:05:00.000-08:00

Learning about your heritage is important. It provides you with the history of your family and it explains why your family has the traditions that it does. One way to learn about your heritage is to examine the holidays that you celebrate. If you are Jewish, then March is the month that you will most likely celebrate Purim. Purim is a fun holiday because its goal is to encourage the Jewish people to "eat, drink and be merry."

History of Purim
Like many other Jewish holidays, Purim is a celebration of a triumph the Jewish people made over tyranny and persecution. In the Biblical Book of Esther, the story of Purim is told. Haman had decided to exterminate the Jews in Persia and he held a lottery to determine what day he would start the massacre. The lottery established the 13th day of Adar as the day and the massacre was initiated. However, the Jewish people rebelled, fought fiercely and won. On the 14th day of Adar they celebrated their victory, and this is the celebration that is known as Purim.

The Celebration of Purim
Purim is a great holiday to celebrate. It is still celebrated on the 14th day of Adar, which usually falls sometime in March. In leap years, like 2008, there are technically two months of Adar. Purim, will therefore be celebrated in the second of the Adar months, and scheduled so that it is exactly one month before the next Jewish holiday, Passover.
The celebration of Purim is joyous. It involves family gatherings, great food and drink and great fun. This celebration also involves shalach manos, which is the practice of giving food and gifts to the poor and needy.

Enjoy my favorite Challah recipe this Purim...
Chocolate-Mint Purim Challah

Ingredients
1 cup of warm water
1 ½ tbsp yeast
4 cups of flour
1/2 cup sugar
1/2 cup cocoa powder
1/2 cup margarine or butter
3 eggs
12 oz. mint chocolate chips

Directions

Bloom your yeast in the warm water. Then pour into a mixing bowl.

Stir in 2 cups of flour and ¼ cup of sugar into the yeast. Allow this mixture to rise for about an hour.

In a second bowl mix remaining flour, salt, sugar and cocoa powder together. Then cut in your room temperature margarine. Combine until the mixture is mealy.

When the yeast mixture has set for an hour you can stir in 2 beaten eggs, the mint chocolate chips and the other flour mixture. Mix until a dough forms. Then knead until the mixture becomes elastic. Spray with a cooking spray, cover with a towel or cheese cloth and set in a warm area to allow it to rise for about an hour.

Punch down dough and allow it to rise for another hour. Repeat.

I like to knead the dough in the bowl to cut down on the mess I make, but you can knead on a floured surface as well.

Divide your dough into two loaves. Then divide each loaf into three to four strands. Braid each loaf and place it on a cookie sheet that has been liberally sprayed with cooking spray. Allow to rise for another two hours.

Preheat oven to 350 degrees. Brush each loaf with an egg wash and bake for 45 minute. Take out of the oven and allow the loaves to cool.

One of the advantages of being Jewish is all the great recipes. From traditional Jewish recipes to trendy low fat recipes, this culture has great food.
Article Source: http://EzineArticles.com/?expert=Barbara_Morgan

Potato Gnocchi

2008-02-10T20:01:00.000-08:00

remember well the site of my mother in the kitchen rolling her wonderful potato gnocchi off of a fork and onto the counter. I would watch with great anticipation. I loved gnocchi, and my mother made the best.

Gnocchi in short , are potato dumplings or potato pasta if you will. Many have tried and failed to make a good batch of these tiny marvels. But the fact is, that gnocchi are not hard to make well if you know what you are doing. So without any further delay, here is the recipe for my mother's famous potato Gnocchi.

INGREDIENTS
• 8 potatoes
• 2 cups all-purpose flour
• 1 Egg

COOKING INSTRUCTIONS
Now must most people will start out by telling you to boil your potatoes until they are tender. Well, my mother did that for a long time. Then one day she experimented and found that if you make your gnocchi from baked potatoes in stead of boiled potatoes, the come out much lighter.

1. Bake your potatoes until cooked and tender. There is no need to over cook them. Scrape the inside of the potatoes out and discard the skins. You can mash the potatoes; however, you will have much better results if you use a ricer. 2.After they have slightly cooled, place your riced potatoes onto your work surface or cutting board and make a well in the center. Add your egg and some flour and knead into a soft dough. Too much flour will ruin your dish. You want to include just enough to give you workable dough and no more.

2. Now take your dough a handful at a time and roll it into a long rope about one inch in diameter on a floured surface. Cut the ropes into one-inch pieces. When you have all your pieces cut, you're going to gently roll them off the end of a fork with your thumb. This will give the gnocchi a nice texture and shape.

3. Now, boil a pot of salted water add your gnocchi and give them an occasional stir. The cook rather quickly - about 3 - 5 minutes. When the rise to the top of the pot, they are done.

4. Drain the gnocchi and mix with your favorite sauce. Most people will have them with pomodoro sauce or meat sauce. I myself love them with a nice basil pesto and topped off with a dollop of ricotta cheese.

Paolo Romanacci is first and foremost the son of Italian immigrants. Born and raised in New Haven, Ct, Paolo discovered a love for food and all things Italian early on in life. Paolo has worked in restaurants and catering establishments from coast to coast. Paolo is founder and President of http://www.ciaopaolo.com/ an internet company which brings wonderful Italian foods and ingredients to the United States. Paolo lives in New Haven with his wife and daughter.
Article Source: http://EzineArticles.com/?expert=Paul_Romanacci

Delicious Strawberry Smoothie Recipes

2008-02-10T19:58:00.000-08:00

Most people love strawberry smoothies. Why is that? Strawberries are a scrumptious fruit, and they are hard to resist!

That's why the work so well as a smoothie drink. If you want to get the most from the strawberry flavor, you'll love strawberry smoothie recipes.

If you're a little rusty on making smoothies or you've never tried making them before, you'll benefit from trying different recipes. There are so many different combinations, you won't even have time to try them all! However, it's quite refreshing to try different options.
Strawberries and bananas are two of the most common ingredients for strawberry smoothie recipes. There's an excellent reason for this.

Join up bananas with strawberries, and the result is magical. Combine them with yogurt or even ice cream, and you'll fall in love with their smoothie form.

So don't just settle for one kind of drink. There are lots of different variations that include strawberries.

You might prefer a complete berry blend that includes anything from raspberries to blueberries. The result will be a deep purple smoothie that leaves your taste buds craving for more.
But a lot of people look for strawberry smoothie recipes that are as healthy as possible. If that's your situation, you should look for green smoothie recipes that include strawberries as one of the ingredients.

You'll feel completely revitalized if you just mix in a few leafy green vegetables with strawberries and other fruits.

The more you do this, the more comfortable you'll be with experimenting. By the way, have you ever thought of mixing chocolate into your strawberry smoothie?
A most creative and tasty drink, you might want to serve it on your hot date. All you need is a little chocolate ice cream or yogurt.

Just explore and experiment until you find the perfect drink. When you run across a recipe that looks good, try it! After you've made it, you can tweak the recipe until it's just perfect.
If you're just getting started with smoothies, strawberry smoothie recipes are a great way to begin. They are a great favorite and will probably be a hit in your home.
Don't forget to have fun when you try these recipes. You, your family, and your friends will like being guinea pigs!

Visit Fruit Smoothies for the best tasting Tropical Smoothie and Fruit Smoothie Recipes on the planet. Did I mention they are free?
Article Source: http://EzineArticles.com/?expert=Gertie_Terry

Homemade Pizza With A Crispy Crust

2008-02-10T19:53:00.000-08:00

The biggest gripe I have heard from my friends about making pizza at home is that the crust is never crispy enough. In my experience, home baking stones are the best tool to achieve a pizzeria style crispy crust. However, even without a baking stone, you can still create a crispy pizza crust that would rival a crust baked on a stone. In my years of making pizza, I have come to rely on a few shortcuts and techniques that you may find useful in your own pizza-baking adventures.

Making an awesome pizza - from scratch to finish - doesn't take very long and tastes so much better than the grease-drenched corporate crap you can get delivered. Sadly, there is nowhere to get a good pizza around here. Our area is completely dominated by the pukey corporate brands. So, we are left with no choice but to make pizza at home. So, here is my typical pizza production process:

1. Mise en place
2. Prep
3. Dough
4. Sauce
5. Assembly
6. Bake
7. Cut and Serve

Mise en place
Pronounced "MEEZ IN PLAHS", mise en place is french for "setting in place". Cooks use the term when referring to setting up your cooking space. This includes getting out all the utensils, pans, tools, etc that you will need for preparation. This is what I do for pizza mise en place:
Put out the following For Cheese and Prep:
- Cutting board
- Large knife
- Cheese Grater
- Large Ziplock Bag
- Cheeses to be grated

For Sauce:
- Bowl for mixing sauce
- Small Whisk
- Pizza Spice Mix
- 1 28oz can Tomato Puree

For Dough:
- Pull out food processor & dough blade
- Flour
- Salt
- 1 packet Rapid Rise Yeast
- Olive Oil- Dough Docker- Rolling pin
Then, turn the oven on to 500 degrees. That covers our basic pizza mise en place.

Prep
My pizza prep usually includes grating cheese and chopping toppings. Fresh grated cheese has more taste and is not coated with dust to keep it from sticking together in the bag. I grate some high quality mozzarella, usually 16oz for a whole pizza. Once grated, it gets tossed in the ziplock with 3/4 cup grated parmesan (please not Kraft - that is not parmesan...) Depending on what I have in the fridge, I might toss in some romano or asiago in the mix too. Whatever your cheese mix, seal the bag tightly and shake it up to evenly distribute the cheeses. Then, throw the bag in the fridge until needed for assembly.

Dough
Through the years, I have tried making every kind of pizza crust I could find. I have tried thick crusts; thin crusts; yeast crusts; baking powder crusts; flavored crusts; whole wheat crusts; cheese filled crusts; the list just goes on and on. Our favorite is a nice crispy thin crust, as described below.

Making the dough with the food processor is so easy.
First, make a sponge out of the yeast,
1/2 cup warm (not hot) water,
1 tsp sugar, and
1 cup flour.

Let it sit for about 10 minutes. Then, in the food processor,
tip in 1 1/2 cups flour,
1 1/2 teaspoon salt, and
2 tablespoons olive oil.
Pulse it a few times til the dough starts to come together, then hold down pulse for about 15-20 seconds until the dough comes together in a single ball. Don't overdo it or your crust will be tough.

To make cleanup a snap, layout a big rectangle of heavy duty aluminum foil on the countertop and lightly cover with flour - for rolling out the dough. Put the dough ball on the flour-dusted foil-covered countertop and let it rest about 5 minutes to loosen up. Then, roll it out to the desired size and mercilessly dock it with the dough docker. This keeps evil air bubbles from forming in the crust and helps the crust to bake evenly. Before I had a dough docker, I used a plain old fork to prick the crust.

Oil a standard size cookie sheet and place the rolled out crust on it. Then, carefully roll up the foil where you rolled the crust, and toss it into the garbage. Certainly simplifies cleanup.
Sauce

I have tried all kinds of pizza sauces; Some made from tomato paste, tomato sauce, fresh tomatoes, and even sundried tomatoes. I like to change up sauce periodically and try something weird and wild, but the one I have come to think of as our regular pizza sauce is pretty simple and basic. I mix up my spices first
2 teaspoons garlic powder
2 teaspoons basil
2 teaspoons salt
1 teaspoon sugar (to kill the heartburn after eating)
In a small bowl, whisk the spice mix into the 28oz can of tomato puree (I use Muir Glen Organic Tomato Puree). Whisk til spices are evenly distributed.

Assembly
This is the fun part. Sauce the crust, top with cheese and whatever toppings you want. Sprinkle with a little extra parmesean.

Bake
Put the pizza on the very bottom rack of the oven closest to the heating element. Let it bake for about 10-15 minutes until it is nice and golden brown.

Cut and Serve
When it's done, take it out of the oven, cut, and serve. I like to use the Zyliss Pizza Wheel as my standard pizza cutter. It puts all other pizza cutting mechanisms to shame.
So that's it. That's how to make plain old thin and crispy cheese pizza at home.
Sidney Stone is the editor of FoodRap.com and an enthusiastic personal chef that specializes in artisan breadmaking and pastries.
Article Source: http://EzineArticles.com/?expert=Sidney_Stone

How to Make Simple Quesadillas

2008-02-03T21:12:00.000-08:00

Here's a simple dinner you can make any time. My family loves it when I fix quesadillas and I love it because they're so easy I can fix them when I don't have a lot of time.
These quesadillas are similar to what you might order in a restaurant but they're not as greasy as I often get when I order them.

I cook with butter because it's actually the healthiest thing for you. Heating oil can cause it to become acidic. Butter may be considered a no-no in some circles, but used in moderation it's still the best option for cooking in my opinion.

I've tried the "heart healthy" and "low-carb" tortillas and, personally, I haven't found any I like. I like real food. If you're worried about carbs and the health of your heart, move more. I use the medium tortillas because the big ones are too hard to flip and the small ones just aren't enough if your quesadillas are the star of the dinner. As a side dish, the small tortillas would work great. Come to think of it, if you like the big tortillas, you could just use one and fold it in half instead of using two.

When I make quesadillas, I serve one person at a time as they're ready. They're fast so we eat together for the most part.

For each quesadilla you will need:
2 medium tortillas (or variations as discussed above),
1 tsp melted butter,
enough sliced mozzarella cheese to cover both tortillas with one layer each, and slices of tomato enough to cover one tortilla. I use fajita seasoning sprinkled on the tomatoes as well.

To set up:
get out a large non-stick skillet and put it on the stove. Get out a good size cutting board and your favorite big knife for cutting the quesadillas when they're ready. Set out the tortillas, plates, a small basting brush and melt a little butter in a small bowl (about 1 teaspoon for each quesadilla). Slice the tomatoes.
Now you're ready to start quesadilla production.
Prepare tortillas: very lightly paint tortillas with melted butter using a basting brush and stack buttered sides together.

To cook:
heat skillet to medium high. Place a tortilla butter-side down in the pan. Layer with thin slices of cheese, sliced tomatoes (add fajita seasoning), more cheese and top with another tortilla butter side up. By the time you get everything on it, it is time to carefully turn it over with a large spatula (get a good hold then a quick flip). Heat just long enough to brown both sides and melt the cheese. The cheese acts as glue and is a critical ingredient.

Lift quesadilla onto cutting board. Allow to cool slightly then cut into wedges like a pizza with a large butcher knife. Serve warm with guacamole, sour cream and salsa.
These are very popular, so be sure to make plenty.

If you want to add more ingredients, just prepare them ahead of time and add in a small amount after the first layer of cheese. For example, I like to saute some onions, bell peppers, mushrooms, spinach, and even leftover chicken sometimes, and add it to my husband and I's quesadillas and just fix the tomato and cheese for our kids. Experiment and find your favorite combinations.

Shelia Norling is dedicated to cleaning up the air we breathe. Find out how you can pay less for clean electricity at http://www.upgradetosolar.com/ . Visit http://www.tweakability.com/ for a free copy of Shelia's Alkalizing Food List and more great recipes and tips.
Article Source: http://EzineArticles.com/?expert=Shelia_Norling

How To Make Chicken With Lemon Sauce for a Simple Dinner and Great Lunch

2008-02-03T21:10:00.000-08:00

I learned to prepare this simple chicken dinner from my Swedish mother-in-law. She says it's a very common meal in Sweden. I like it because my whole family loves it and it's easy to make.
In this recipe, you boil a whole chicken and use some of the chicken broth to make a lemon sauce. We usually enjoy it with basmati rice and steamed broccoli. It also freezes and reheats well and makes great school lunches.

For 4 to 6 servings you will need:
One whole chicken (fresh or thawed, but not frozen),
2 to 3 bay leaves,
9 to 12 whole black pepper corns,
1 teaspoon salt,
one large white onion,
3 tablespoons butter,
1/3 cup all purpose flour,
2 to 3 tablespoons lemon juice, lemon pepper, and
one egg yolk.

To set up:
Fill a large pot (big enough to cover a whole chicken with water) 2/3 full of water. Add to the water: bay leaves, pepper corns, salt, and the onion cut into quarters with the ends and skin removed.

Bring water to a boil first and then add the chicken. Bringing the water to a boil with the chicken in it causes a brown frothy substance to appear that will then need to be remove.
The chicken takes one hour and ten minutes to cook. If you're preparing rice or other accompanying side dishes, plan them to be ready one hour and ten minutes from when you put the chicken in the pot. Also, you can start making the lemon sauce about 10 minutes before the chicken is done.

Lemon Sauce:
To prepare the lemon sauce, melt the butter in a medium pan over medium-high heat. Whisk in the flour until well blended with the butter. Reduce heat to medium. Take some of the broth from the chicken pot and add it to the butter-flour mixture, stirring to blend well. Continue adding more chicken broth and stirring it into the lemon sauce - about 3 cups or so depending on the thickness you prefer. Stir in the lemon juice and lemon pepper. With whisk in one hand and egg yolk in other, whisk the sauce while adding the egg yolk and blending well. Remove from heat and cover.

To serve:
Lift the chicken from the pot into a more shallow serving dish. Cut the chicken from the bones and serve with rice and broccoli. We like the lemon sauce poured over all of it. Sprinkle with lemon pepper as desired. Experiment and see how you like to enjoy this yummy dinner.

To save:
If there are any leftovers, I mix the chicken, rice, broccoli, and lemon sauce all together and freeze it in a lunch size container. My kids love it for lunch. If you use chicken broth in your cooking, strain the broth from the large pot and freeze it. I pour it into ice cube trays to make convenient cubes of chicken broth.

Shelia Norling is dedicated to cleaning up the air we breathe. Find out how you can pay less for clean electricity at http://www.upgradetosolar.com/ . Visit http://www.tweakability.com/ for a free copy of Shelia's Alkalizing Food List and more great recipes and tips.
Article Source: http://EzineArticles.com/?expert=Shelia_Norling

Peach Cheesecake

2008-02-03T21:08:00.001-08:00

This wonderful cheesecake recipe, like all the recipes I submit allow you to enjoy great food while helping to change the world at the same time. All you need to do is buy the branded ingredient from the recipe. In this case, the Amish Family Recipes' Priscilla's Peach Jam. I hope you enjoy this as much as I do. If you want some more great recipes, search my name and they will all come up. If you have any requests, feel free to send me an email from my contact information.
Peach Cheesecake

Crust:
1 cup of graham cracker crumbs
1/4 of cup sugar
1 tablespoon butter, melted

Filling:
2 eggs
12 ounces of cream cheese, softened
1 cup of sugar
1/2 teaspoon of vanilla
1/4 cup of Amish Family Recipes' Priscilla's Peach Jam, plus 1 cup
Preheat oven to 350 degrees F.

In a medium size bowl, combine the graham cracker crumbs with the sugar and butter. Mix well and place in the bottom and sides of an 8-inch springform cake pan. Make sure to press hard against the sides and bottom of the pan. Set crust aside.

Prepare the filling by beating the eggs and cream cheese together until creamy. Add the sugar and vanilla and continue beating until well blended. Add 1/4 cup of peach jam and mix until the jam is mixed throughout. Pour mixture into the prepared crust and bake for 35 to 40 minutes. Remove from oven and let cool for 10 minutes.

Remove cake from oven and top with remaining 1 cup peach jam. Cool to room temperature and then refrigerate overnight.

Kurt Yordy
http://www.feedyourfamilyfeedtheworld.com/
Changing the world, one jar at a time!
Article Source: http://EzineArticles.com/?expert=Kurt_Yordy

Applebees Recipes

2008-01-27T21:12:00.000-08:00

I was recently at an Applebees restaurant and I got to wondering how they make all their food. Not just how long it takes them to cook a chicken breast or anything like that, but how they prepare the whole dish. It bothered me like a buzzing fly that won't stop swarming around your head. I finally had to do something about it. I got on the internet and started doing a little research, and now I can make the food that tastes so great, and it even saves me money!
My favorite copycat Applebees recipe is hot artichoke spinach dip. It's so easy it can make the worst of cooks look good.

The ingredients are:
1 (10 oz.) box frozen chopped spinach, thawed
1 (14 oz.) can artichoke hearts, drained and chopped
1 cup shredded parmesan-romano cheese mix
½ cup shredded mozzarella cheese
10 oz. prepared alfredo sauce
1 tsp. minced garlic
4 oz. softened cream cheese
Pepper (optional)

Directions:
1. Preheat oven to 350 degrees.
2. Combine ingredients thoroughly in a bowl and spread mixture into an 8"x8" baking dish.
3. Bake for 25-30 minutes or until cheeses are bubbling and melted.
4. Serve with chips or bread.

It led me to copycat recipes from Applebees and many more restaurants and now I can eat in, impress my family with my cooking skills, and save some cash! What started as a pesky thought with a visit to Applebees has become a way for me to get my family together for food we can all enjoy. I would highly recommend you do the same!

How simple is that? There are many more recipes just like this at http://copy-cat-recipes.info/
Get started making Applebee's Recipes Today!
Article Source: http://EzineArticles.com/?expert=Jim_Smithson

Onion Cheese Ball Recipe

2008-01-27T21:08:00.000-08:00

For this recipe you will need a package of onion soup mix, two bars of cream cheese (brought to room temperature), and additional herbs of your choice. In a large bowl, mix the onion soup mix and the cream cheese. Some people prefer to add a teaspoon of freshly chopped dill (or herb of your choice). Mix the ingredients thoroughly together by hand.

Place on a plate and wrap with clear cellophane. You may want to add a box, or sleeves, of crackers to the gift. Wrap the crackers in seasonal gift paper. You can add a festive bow to the top of the cheese ball, and tie a matching ribbon around the crackers. The cheese ball tastes better when made at least one day ahead of serving.

You can also find lovely serving dishes to put the cheese ball on. Crystal plates and mirrors make unique receptacles to serve the cheese ball on. Brighten up the recipe by placing olives or salad tomatoes around the bottom of the cheese ball. Shrimp can also add to the color scheme around the cheese ball. A bed of greens can be used under the cheese ball prior to serving. Choose a serving knife with a patterned handle to place in top of the ball. Holiday serving knives can be found at reasonable prices in specialty shops, and in department stores during the season. Adding these utensils to the gift will make them special. If you know the person well who will be receiving the gift, pick out a knife with a handle that reflects an activity that they enjoy such as music, hunting or sports.

Article Source: http://EzineArticles.com/?expert=Carol_French

"Blubarb" Coffee Cake

2008-01-27T21:00:00.000-08:00

This recipe, like all my recipes is great because if you use the the branded main ingredient, you get to enjoy fantastic food, and child oversees gets to have their life changed. I hope you enjoy this cake as much as I do!

Prep Time:15 min
Start to Finish:1 hr 15 min
Makes:8 servings

Crumb Topping
1/2 cup of granulated sugar
1/3 cup of all-purpose flour
1/2 teaspoon of ground cinnamon
1/4 cup of firm butter or margarine

Coffee Cake
2 cups of all-purpose flour
3/4 cup of granulated sugar
1/4 cup of shortening
3/4 cup of milk
1 egg2
1/2 teaspoons of baking powder
3/4 teaspoon of salt
2 Cups of Amish Family Recipes' Caleb's Blubarb Jam

Vanilla Glaze
1/2 cup of powdered sugar
1 ½ teaspoons of hot water
1/4 teaspoon of vanilla extract

1. Heat oven to 375°F. Grease bottom and side of 9-inch spring form pan or 9-inch square pan with shortening or cooking spray.

2. In a small bowl, mix 1/2 cup of granulated sugar, 1/3 cup of flour and the cinnamon. Cut in the butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly; set aside.

3. In a large bowl, mix all the coffee cake ingredients except the blubarb jam; beat with spoon for 30 seconds. Gently fold in blubarb jam. Spread in pan. Sprinkle with crumb topping.

4. Bake 45 to 50 minutes or until toothpick inserted in center of cake (not fruit) comes out clean. Cool 10 minutes. Remove from pan if desired.

5. In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm if desired.

Kurt Yordy http://www.feedyourfamilyfeedtheworld.com/ Changing the world, one jar at a time!
Article Source: http://EzineArticles.com/?expert=Kurt_Yordy

Pizza Hut Recipes

2008-01-25T18:47:00.000-08:00

I think cooking is fun, and have always had a knack for making a tasty dish, but it seems like I can't quite stack up to restaurant quality. With my love for being in the kitchen, I decided it was time to update my recipe book with some new foods. I decided that in order to cook things that were restaurant quality, I would need their recipes. It took a while to find the right mix, but I finally got what I was looking for. These recipes range from all over the place, but my personal favorite that is sure to wow family and friends is a Pizza Hut recipe.
It took a while to perfect, but here is the recipe:

Pizza Hut Original Pan Pizza Recipe
1 1/3 cup warm water (105F)
1/4 cup non fat dry milk
1/2 teaspoon salt
4 cups flour
1 tablespoon Sugar
1 pk. dry yeast
2 tablespoons Vegetable oil (for dough)
9 ounces vegetable oil (3 oz. per pan)
Butter flavored Pam

Sauce:
1 (8 Ounce) can tomato sauce
1 teaspoon dry oregano
1/2 teaspoon marjoram
1/2 teaspoon dry Basil
1/2 teaspoon garlic salt

Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

Sauce:
Combine ingredients and let sit for 1 hour.
For Each Nine Inch Pizza:
1. Preheat oven to 475F
2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge.
3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce.
4. Place toppings of your choice in this order: Pepperoni or Ham Vegetables Meats (cooked ground sausage or beef)
5. Top with 3 Oz. mozzarella cheese
6. Cook until cheese is bubbling and outer crust is brown.

I haven't been able to stop making food with recipes like this Pizza Hut Recipe.
It is all thanks to the decision I made to update my cookbook and the help I got at
http://copy-cat-recipes.info/
Article Source: http://EzineArticles.com/?expert=Jim_Smithson

An Apple Tart Recipe

2008-01-25T18:45:00.000-08:00

I don't know about you, but I personally have a strong liking for Apple Tarts. To me, they are very delicious. The following are instructions for the making of a typical Apple Tart.

Ingredient:
2 lbs. of apples
2 oz. of chopped almonds
1 cupful of sultanas and currants
12 oz. of fine wheat meal
1 teaspoonful of ground cinnamon
4 and 1/2 oz. of butter
Some Sugar
Peel the pieces of apples.
After that, divide each of them into four equal parts. Next take out the core from them.

Stew them in a small amount of water that is just enough to prevent them from burning. When the apples are sufficiently tender, introduce the almonds, cinnamon currants and sultanas into the stew. Add sugar as well.

Let the stew simmer until the apple pieces becomes a pulp. Allow the mixture to cool down. Using the wheat meal, butter and a little bit of water, make the combination into a paste. Next roll out the paste and lay it round a flat dish.

Brush the paste over with white of eggs. Turn the apple mixture on the paste.
Next, cut the remaining lot of the paste into strips that are about half an inch wide. After that, lay them over the apple mixture in diamond shape that is about 1 inch apart from each other, forming a trellis-like arrangement of the pastry.

Next, bake the tart for 3/4 of an hour.
Finally, serve the tart with custard.
That is all for the recipe. Hope that it is useful for you.

The author runs Hobby Cook, a website which features the Talking Recipe Book. The Talking Recipe Book is an advanced software program created specially for creative cooking and recipe design.
Article Source: http://EzineArticles.com/?expert=Shen_Gerald

Choosing Almond Butter

2008-01-23T18:01:00.001-08:00

Almond butter is similar to peanut butter, but without the peanuts. This makes the spread less salty and also a wonderful alternative for those with peanut allergies. Several studies have been done with the results all finding that eating nuts is linked to lower risk of heart disease.

It can be purchased in most health food stores, but can also be made at home. I've seen recipes that call for blanched almonds only, run through a food processor until a butter forms. I personally prefer a bit of salt in my spread.

To create the spread with a bit of salt, start with one cup of blanched almonds. Put the nuts into the food processor with ¼ teaspoon of sea salt. Process. If you want a chunkier consistency, chop up ¼ cup of blanched almonds and add after processing.

If you would like your spread, a bit smoother, you can add oil in the food processor. Try about ½ tablespoon. Use almond butter as you would use peanut butter. Use it on sandwiches, on toast, on muffins, on celery etc.

Once you've made a batch, what about using it to make these cookies? Again, for those with peanut allergies these are a wonderful alternative. Here is just one recipe for these wonderful cookies, using maple as a sweetener:

Almond Butter Cookies
1 cup whole wheat pastry flour, sift before measuring1 cup almond butter¼ cup canola oil¼ cup maple syrup½ teaspoon vanilla ¼ teaspoon salt
Preheat oven to 300 degrees F. Lightly grease a baking sheet. Mix together the almond butter and oil; beating until smooth. Mix in the maple syrup and vanilla.
In a separate bowl, stir together flour and salt. Add mixture and mix until just combined. Cover bowl and refrigerate for 10 minutes.

Roll dough into 3/4-inch balls. Place on baking sheet and then flatten. If you want the "lines" that peanut butter cookies have, then flattern with a fork. Bake in preheated oven for 25 minutes, until bottoms are lightly browned. Allow to cool for a few minutes on the baking sheet, then transfer to a cooling rack.

I personally love a good old fashioned almond butter and jelly sandwich. Enjoy experimenting with your almond butter and improve your health at the same time.
Audrey's mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at http://www.recipe-barn.com/
Article Source: http://EzineArticles.com/?expert=Audrey_Okaneko

Crab Cake Recipes - The Perfect Crab Cake

2008-01-23T17:59:00.000-08:00

Crab cakes are a classic dish served for brunch, lunch, or dinner. To some they are a comfort food ordered at fine restaurants, while others experiment at home in their kitchens to find the perfect recipe. This culinary delight is enjoyed around the world, with delicious variations at every location, or with every chef or home cook.

You should start with the finest crabmeat you can acquire. Whether its fresh or frozen, local or seasonal, king, dungeness or Maryland blue, the better the crabmeat, the better the final result. Jumbo lump or backfin are great choices. Folded in gently to the crab cake mixture, these two types of crabmeat will retain shape and texture and deliver a delicious and beautiful crab cake.

Fresh ingredients are another key to preparing incredible crab cakes. For example using fresh eggs, fresh herbs instead of dried, fresh lemon or lime juice instead of bottled will all lead to a producing a superior result. Fresh ingredients will lead to fewer inconsistencies each time you prepare them. If you are using breadcrumbs as a binder, fresh homemade, or fresh store bought will always produce the best results.

The crabmeat is generally folded into the mixture last, so the crabmeat stays in large lumps and flakes. The mixture is delicately shaped into patties to retain textures, and the individual patties are covered and refrigerated for at least an hour so flavors can combine and the patties set up. Chilling the patties lessens the chance of the crab cakes falling apart when cooked. The patties can be sauteed, broiled, baked, and deep fried, or grilled. Every method delivers distinct flavors and textures and can enhance the overall taste and presentation. No one method is preferred, although some would argue that crab cakes should only be prepared in a certain way.

Crab cakes can be prepared with very few ingredients allowing the flavor and texture of the crabmeat to take center stage. Some recipes build off this classic recipe by adding a touch of hot, sweet or spice to the cakes. Seafood seasonings are often added to crab cakes to add a distinct seafood flavor. Crab cake sauces are often served on the side, and there are as many recipes for sauces as there are for the cakes themselves.

Crab cakes can be enjoyed year round in the comfort of your own home. When armed with the best recipes, prepared with care and fine ingredients, you can present a perfect appetizer or main dish and truly wow your dining audience.

To learn more about creating perfect crab cakes and for delicious crab cake recipes visit http://www.crabcakerecipes.net/
Article Source: http://EzineArticles.com/?expert=Tom_Lingle

How to Make Sushi Part 1 - Extreme Sushi Explosion, Kapow!

2008-01-23T17:57:00.000-08:00

Let's talk about Japan's greatest creation, just barely edging out Ghost in the Shell, bento, Otsuka Ai, Iron Chef, comedy routines based on torturing Morning Musume and Pocky. Sushi!

First, we have to clear up one of the most common misunderstandings in multicultural culinary experience. Sushi is a category of traditional Japanese food consisting mainly of rice mixed with seasoned vinegar, seaweed, vegetables and either cooked or raw fish. The fish doesn't have to be raw, people! In Japan raw fish is more often used, but it's still perfectly "authentic" using cooked. Actually, till now I've held a general rule that I won't eat raw fish unless I'm somewhere on the coast, but lately I've heard from a lot of people saying that this is mainly a paranoid fear story that we get fed, and raw fish off a fishmonger or supermarket shelf is quite safe to eat.

Anyway, on with the sushi thing. I'll talk about ingredients and preparation today, and construction tomorrow, as I think this is a subject which deserves detailed attention.
First, you need the right rice. This is easier to obtain than you might have been told - a lot of places (I see it mostly in health food shops) sell "sushi rice" which is usually overpriced and not particularly special. I have made great sushi from this, from arborio rice (italian risotto rice), pudding rice and regular big huge economy bag short grain rice. As long as it's short grain and cooked the right way, it'll be fine.

"Cooked right" means cooked the way I'm about to tell you, no deviations. This method of rice cooking is 100% bullet-proof and 99% idiot-proof. It's derived from the guidance of Yasuko-San, who is an actual bona fide Japanese mother. You do not mess with a Japanese mother when it comes to cooking rice. You shut up and cook the darn rice they way they tell you to. Actually I had to adjust the figures a bit because the rice we get over here has a different absorption ratio, but the principle still stands.

(for 2-3 people) Take one and a half cups of short grain rice, wash it till the water runs clean, and put it in a saucepan with 3 cups of water. The saucepan must have a tight-fitting lid. Now, put the saucepan on a medium heat, and simmer it for 15 minutes. DO NOT move the lid at any time or Yasuko-san will find you and beat you with her samoji*.

Now, crank the heat up to the top and cook the rice for 1 full minute. You should hear it start to sizzle at the bottom of the pan at the end of the minute. If you're using electric hobs (as I am cursed with, living in a high-rise), have a hob preheated to high heat and just slide the pan over onto it. Then take it off the heat, with the lid STILL TIGHTLY ON, and let it stand for 10 minutes WITHOUT TOUCHING THE DARN LID.

Rice cooked in this way will have the perfect consistency, will need no draining (because all the water is absorbed), and actually tastes better. For long grain rice, it will be firm and smooth - with a quarter teaspoon of salt added to the boiling water, I'll eat a plain bowl of white rice cooked this way with gusto. For short grain rice it will be sticky but the grains will keep their shape, perfect for sushi or rice balls. All hail Yasuko-san! Ganbatte! Ganbarimasu!

For the seasoned vinegar, combine a quarter cup of white wine vinegar (best of all rice wine vinegar), 1 and a half tablespoons of sugar and 3/4 teaspoon of salt in a small pan, and heat it just to boiling so it all dissolves. Once the rice has finished its 10 minutes rest, spread it out in a shallow container (I use my vertical-sided saute pan which is perfect) and drizzle the vinegar mixture over it, then dig it in well with a spatula or wooden spoon. Try not to squash the grains too much, you want them firm and well-shaped for perfect sushi.

Now you need to cool the rice before rolling. A real sushi chef would fan it by hand. Actually, scratch that, a real professional sushi chef would have one of his underpaid kitchen monkeys fan it by hand. Fortunately we have the benefits of modern technology, and an almost-total disregard for tradition. Stick it in front of an electric fan for about a minute, then dig it around with a spatula to bring the hot rice from the bottom to the top, and leave it there for another minute. This will leave the rice cool, and slightly drier (but still moist and sticky enough to shape well).

So you've got your rice ready, perfectly cooked and seasoned, awaiting your rolling skills. Now all that remains is the final transformation. Find out more tomorrow, as we venture deeper into the world of sushi! Thrills, spills and seaweed! There's danger at every turn!

* Rice paddle
Mark Hewitt is an English foodie, cook, philosopher, geek, shaman and writer. At the start of 2007 he sold or gave away almost all his possessions and left on a backpacking journey round the world, the purpose being (at least in part) to figure out why he would want to do such a thing.

You can follow his journey and find other articles at: http://www.scadindustries.com/
Article Source: http://EzineArticles.com/?expert=Mark_Hewitt

2008-01-23T17:55:00.000-08:00

Funnel cakes always make me think of Knott's Berry Farm, which is the first place I ever had one when I was a kid. Funnel cakes, a long time staple at carnivals, fairs and ballparks, get their name from how they are made. A runny batter is poured through a funnel into hot oil in a circular pattern and then is cooked on both sides until it is crispy and golden-brown. Traditionally funnel cakes are either coated with powdered sugar or cinnamon sugar to make a sweet treat, or are topped with jam.

Here's a recipe I have for making your own funnel cakes to enjoy at home:
Funnel Cakes
2 eggs
1 1/2 cups milk
2 cups sifted flour
1 tsp. baking powder
1 tsp. salt
2 cups vegetable oil
cinnamon sugar

Sift together the flour, baking powder, and salt. Stir together the eggs and milk in a large mixing bowl. Add flour mixture to the egg mixture. Beat with a mixer until smooth; the consistency should be thin enough to run through a small kitchen funnel. Test it and if it is too thick beat in a little more milk; if too thin, beat in a bit more flour.

Heat the vegetable oil in an 8" skillet until it is about 360 degrees. Plug the bottom opening of the funnel by putting your finger over it, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown, use tongs and wide spatula to turn the cake over carefully. Fry the second side 1 minute. Drain on paper towels, and sprinkle with powdered sugar or cinnamon sugar, or add your favorite fruit topping.
These funnel cakes are really easy to make, low cost and are great for breakfast or just for snacking.

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Sarah
Article Source: http://EzineArticles.com/?expert=Sarah_Callen

Crustless Crab Quiche

2008-01-23T17:45:00.000-08:00

The Dungeness Crab gets its common name from the town of Dungeness, Washington, now called Old Town Dungeness, where the first commercial harvesting of the crab was done. The Dungeness Crab is widely considered one of the most favorful crabs on the market. Often eaten from the shell, it is also popular in pasta dishes, crab cocktails, and quiche.
This is a great recipe for shucked dungeness crab meat or any leftover king crab meat. The Crab Quiche blends the flavor of the crab into a perfect lunch or dinner starter course.

Ingredients:
1-lb Dungeness Crab Meat, thawed if frozen, save some larger leg or claw pieces for presentation
4 large eggs
2 cups heavy cream
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon Tom Douglas Crab Cake Mix or Seafood Rub seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
2 oz coarsely grated Monterey Jack cheese (1/2 cup)
2 oz coarsely grated Swiss cheese (1/2 cup)
1 Pre-baked Pie Crust

Prep Time: (15 Minutes)
Preheat oven to 375 degrees.
Whisk together eggs, cream, herbs, seafood seasoning, salt, pepper, and nutmeg.
Stir in cheeses and crabmeat.
Pour into pre-baked crust and place in oven.
Cooking Time: (40-50 Minutes)
Bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40 to 50 minutes.
Cool in pie plate on rack for 15 minutes.

Plating:
Cut Quiche into pie shaped portions
Serve with a reserved large piece of crab meat on top and a full strand of chives.
Enjoy!
Wild Ocean Seafoods continues a 114 year tradition of providing the finest in Wild Fresh Frozen Seafood to discriminating seafood lovers and fine dining restaurants. We offer direct from the processor to your door service at the most competitive prices available!

Wild Ocean Seafoods Crab Meat
Article Source: http://EzineArticles.com/?expert=William_Mccabe

Cake Keju Mangga

2007-10-03T23:36:00.000-07:00

Bahan-Bahan :
180 gr biskuit, hancurkan
1/2 sdt kayu manis bubuk
seujung sdt pala bubuk
75 gr mentega, lelehkan
1 sdm selai aprikot. lelehkan

Isi:
425 gr mangga kalengan, iris tipis
1 1/2 sdm gelatin
7 buah markisa, belah dua
parutan kulit jeruk
1 buah jeruk, dijus
4 telur, pisahkan
150 gr gula pasir halus
200 gr mascarpone
200 ml krim kental, kocok
2 buah mangga, iris
1 buah kiwi, iris

Cara Mengolah :
Olesi loyang 22 cm dengan mentega, lapisi dasarnya dengan kertas. Campurkan biskuit, bumbu-bumbu, metega dan selai. Tuang ke dalam loyang, ratakan dengan sendok lalu diningkan di lemari es.
Tiriskan mangga dan masukkan 90 ml airnya ke mangkuk tahan panas. Tambahkan gelatin dan larutkan. Taruh 6 iris mangga sekeliling loyang, cincang sisanya. Saring isi 6 buah markisa, tambahkan jusnya ke mangga cincang tadi.
Campurkan gelatin dengan kulit dan jus jeruk.
kocok kuning telur dan gula hingga kental dan pucat.
Campurkan mascarpone ke dalamnya. Masukkan campuran buah tadi, biarkan hingga mulai mengeras.
Kocok putih telur hingga berbuih lembut.
Campurkan krim dengan campuran buah, tambahkan putih telur. Tuang ke dalam loyang, dinginkan sedikitnya 5 jam atau sampai mengeras.
Keluarkan dari loyang, hias dengan irisan buah.

BROWNIES

2007-10-03T23:32:00.000-07:00

Bahan-Bahan :
175 gram dark cooking chocolate, dipotong-potong
100 gram margarin
3 butir telur
250 gram gula pasir
1/4 sendok teh garam
200 gram tepung terigu
20 gram cokelat bubuk
1/4 sendok teh baking powder

Cara Mengolah :
Tim dark cooking chocolate dan margarin, sisihkan.
Kocok telur dan gula hingga kental.
Masukkan tepung terigu, cokelat, dan baking powder sambil diayak dan diaduk rata.
Tuang adonan ke dalam loyang brownies 11 x 22 cm yang dioles margarin dan dialas kertas roti.
Oven selama 1 jam dengan suhu 160 derajat Celsius.

PUDING COKLAT DOUBLE CREAM

2007-10-03T23:25:00.000-07:00

Bahan puding :
2 bungkus agar-agar putih
250 gram coklat blok, serut, tim sampai leleh
250 gram gula pasir
1 lt susu murni
500 cc double cream (bisa juga pakai Creamer cap kembang)
25 gram coklat bubuk, encerkan dengan sedikit air panasVanili secukupnya

Bahan saus:
800 cc susu murni
100 gram gula pasir
1 buah kuning telurVanili secukupnya

Cara membuat Puding :
- Campur semua bahan menjadi satu (kecuali double cream)
- Didihkan diatas api sedang sambil diaduk terus, sampai mendidih
- Setelah mendidih, tuangkan double cream sambil adonan diaduk terus, aduk sampai rata, angakat dari api.
- inginkan sebentar, jangan sampai beku, sampai uap hilang.
-Tuangkan dalam cetakan puding besar, atau yang kecil-kecil, dinginkan.

Cara membuat saus :
- Kocok lepas merah telur
- Campur susu, gula dan vanili, didihkan dengan api sedang sambil diaduk
- setelah mendidih, tuangkan dua sendok sayur susu ke dalam kocokan telur, campur rata, masukan adonan telur ke dalam susu yang mendidih, aduk-aduk sebentar diatas api.
- angkat dari atas api, aduk terus Vla, sampai agak dingin, supaya Vla jangan pecah.

Catatan : jangan mendidihkan adonan dengan api besar, Vla atau puding bisa pecah,
Sumber dari http://www.dunia-ibu.org/html/puding_coklat_double_cream.html

Egg Tart

2007-10-03T22:52:00.000-07:00

Crust:

170 gr butter

250 gr plain flour

1 egg

1/2 tbs sugarMix all together in a bowl.

Press dough into the mould so that it covers the bottom and the side of the tart mould.

Custard:

1/2 can (187.5 ml) evaporated milk

7 eggs

240 gr sugar

500 ml water5 pandan leaves Boil water, sugar and pandan leaves until sugar has melted.

Chuck away the pandan leaves.

Leave to cool to room temperature. In a separate large bowl, break the eggs. Add in the syrup and milk.

Strain the mixture through a muslin strainer.Spoon the custart filling into the prepared tart shells.

Bake for bout 25 minutes (200C)

Source http://duckiekitchen.blogspot.com/

FUDGE BROWNIES

2007-09-27T03:03:00.000-07:00

Resep kiriman Yohana Wu (Oregon).

Ingredients:

1 cup butter or margarine
4 (1 ounce) squares unsweetened chocolate
2 cups white sugar
4 eggs
1 cup all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups chopped nuts
Directions :

1 Preheat oven to 350 degrees F. Grease 13 x 9 inch baking pan. In 3-quart
saucepan over very low heat, melt butter or margarine and chocolate,
stirring the mixture constantly.
Remove from heat, and stir the sugar into the chocolate. Allow the
mixture to cool slightly.
Add eggs, one at a time, beating until well blended.
Add the flour, vanilla and salt to the mixture and stir well.
Add the chopped nuts to the mixture and blend well.
Pour chocolate-nut mixture into greased baking pan and bake in oven 30
to 35 minutes.
Brownies are done when toothpick inserted into center come out clean.
Cool in pan on wire rack.
Makes 2 dozen

MOCHA BROWNIE LOAF

2007-09-27T03:02:00.001-07:00

Resep kiriman Yohana Wu (Oregon).

Ingredients :

1 1/4 cups flour
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/8 teaspoon salt
2/3 cup butter or margarine, softened
1/2 cup sugar
1/2 cup brown sugar packed
2 eggs large
1/4 cup coffee strong
1 teaspoon vanilla extract
3/4 cup walnut chopped

Line bottom of 8 1/2 -inch microwave-safe loaf pan with wax paper.
Invert a microwave-safe saucer in center of oven floor.

Stir together first 4 ingredients. Set aside. Cream butter and sugars in
large mixer bowl at high speed until well blended. Beat in eggs, coffee, and
vanilla. Add flour mixture and nuts. Stir just to moisten. Spread batter in
pan. Shield ends of loaf with 3-inch wide strips of aluminum foil covering 1
inch of batter at each end and folding remaining foil around handles.

Place pan on saucer in oven. Microwave at medium (50%) 9 minutes, rotating
1/4 turn every 3 minutes. Remove foil. Microwave at high (100%) 1 to 2
minutes until a wooden pick inserted in center comes out clean and sides
begin to pull away from pan (surface may appear moist, but do not overcook;
top will be flat or irregular).

Let stand on heatproof surface 15 minutes to complete cooking. Invert onto
cooling rack. Remove wax paper. Cool completely. For easier slicing, wrap
and refrigerate overnight. Serve at room temperature.

Note: Recipe tested in 650-watt oven. Cooking times may vary in ovens of
different wattage.

Altitude Adjustments: At 6,000 feet, no adjustments needed.

COCO CHERRY COOKIES

2007-09-27T03:01:00.000-07:00

Resep kiriman Mirna Sakina.

Bahan:

125 gr margarine
30 gr gula halus
1 butir telur
1/2 sdt vanili
200 gr terigu
1/3 cangkir kelapa muda yang diparut
7 buah cherry, dipotong kecil-kecil

Cara membuat:

Margarine dan gula dikocok sampai putih dan mengembang
Masukkan kuning telur sambil dikocok terus, tambahkan vanili.
Terigu dan garam diayak, dimasukkan dalam adonan tadi, aduk sampai tercampur rata.
Adonan dibentuk bulat sebesar kelereng, masukkan dalam putih telur lalu gulingkan ke dalam parutan kelapa. Bagian atasnya diberi potongan cherry.
Susun di atas loyang yang sudah dioles mentega, panggang sampai masak.

KELAPA KEJU

2007-09-27T02:59:00.000-07:00

Resep kiriman Yanni

Bahan:

280 gr. sagu, sangrai 5 menit lalu ayak bersama 1/2 sdt baking powder
125 gr. margarine
100 ml. susu kental manis
60 gr. gula pasir
2 butir telur
100 gr. kelapa parut sangrai
150 gr. keju parut

Cara membuat:

Kocok margarine bersama susu kental manis dan gula pasir sampai lembut. Tambahkan telur, kocok kembali.
Masukan tepung sagu, kelapa parut, dan keju parut, aduk rata.
Giling adonan setebal 0.4 mm lalu cetak bentuk bunga atau bentuk lainnya menurut selera. oven sampai matang.
Siap dihidangkan dan letakkan di dalam toples

PUDING KARAMEL ROTI

2007-09-27T02:56:00.002-07:00

Resep kiriman Mirna Sakina.

Bahan:

2 sdm mentega untuk menggoreng
8-10 iris roti prancis, tebal 1 cm
75 gr gula pasir
5 butir telur ayam
300 cc susu
1 sdm mentega, lelehkan dan dinginkan
1/4 sdt kayu manis bubuk
50 gr kismis
Kayu manis bubuk untuk taburan

Karamel:
150 gr gula pasir
175 cc air
1/2 buah jeruk nipis, ambil airnya

Cara membuat:

Karamel : Lelehkan gula hingga kecoklatan (dengan api yang kecil), tuangi air dan air jeruk nipis lalu masak hingga gula larut. Angkat dan tuang ke dalam pinggan tahan panas. Sisihkan.
Panaskan mentega, goreng roti prancis hingga kedua sisinya berwarna kuning. Angkat dan sisihkan.
Kocok gula pasir dan telur hingga gula larut. Tambahkan susu, mentega leleh, dan kayumanis bubuk, aduk rata.
Tuang dan saring adonan telur ke dalam pinggan tahan panas berisi karamel. Atur potongan roti prancis di atasnya lalu taburi dengan kismis.
Tim puding karamel roti dalam oven bersuhu 160 derajat celsius atau kukus selama 45 menit hingga matang.
Keluarkan dari oven. Taburi kayu manis bubuk dan sajikan hangat-hangat.

BOLU COKLAT

2007-09-27T02:56:00.001-07:00

Resep kiriman Suharti (Jakarta).

Bahan :

180 gr gula pasir
6 buah telur ayam yang sedang besarnya
90 gr tepung terigu
1 sdt ovalet/TBM/quick
30 gr tepung maizena
20 gr cokelat bubuk
25 gr mentega leleh

Cara :

Telur, gula dan ovalet/TBM/quick dikocok sampai putih. masukkan tepung terigu, maizena dan cokelat bubuk yang telah dicampur dan diayak sebelumnya.
Tambahkan mentega leleh. masukkan dalam loyang yang telah dialasi kertas roti dan panggang sekitar 35 menit pada suhu 200 derajat celcius.
Untuk pengganti kertas roti bisa dipakai kertas sampul cokelat yang biasanya untuk menyampul buku tulis

CHEESE CAKE

2007-09-27T02:54:00.000-07:00

Resep kiriman Henie

Bahan:

14 kunig telur
5 putih telur
125 gr gula
125 gr tepung terigu
125 gr mentega (dicairkan)
vanilie
SP 1 sendok makan
susu bubuk 3 sendok makan
bahan cream:
essella + mentega putih + rum
dimixer sampai naik dan halus

Cara membuat:

Telur, gula dan SP dikocok sampai putih , masukkan vanilie.
Lalu masukkan terigu + susu dan mentega cair sedikiit-sedikit sambil diaduk rata.
Masukkan ke dalam loyang panggang kurang lebih 45 menit.
Setelah matang lepaskan kue dari loyang dan dihias dengan cream butter, lalu ditaburi keju parut di sekelilingnya (bisa ditambah ceri / strawberry).

BOLU KUKUS SANTAN

2007-09-27T02:53:00.000-07:00

Resep kiriman Icun Sjam

Bahan:

5 butir telur ayam
250 gr gula pasir
1 sdk teh SP
250 gram Tepung Terigu
1/4 gelas belimbing santan kental dari 1/2 butir kelapa, direbus (jangan sampai pecah)
1/4 gelas minyak goreng baru
1sdk makan pasta coklat/mocca

Cara membuat:

Telur , Gula pasir dan SP dicampur, dikocok s/d mengembang.
Setelah mengembang, masukkan terigu sedikit demi sedikit, dan terus diaduk secara perlahan s/d rata.
Jika sudah rata, masukkan santan dan minyak goreng. Aduk terus s/d rata.
Bagi Adonan menjadi dua bagian. Satu adonan berwarna putih dan satu adonan diberi pasta coklat/mocca.
Siapkan loyang persegi yang dasarnya diberi kertas kue dan diolesi minyak goreng.
Panaskan dandang pengukus, beri lap kain pada tutupnya agar uap tidak menetes.
Kukus adonan selapis-selapis secara bergantian, tiap lapis + 10 menit.
Jika lapisan sudah habis, kukus lagi + 5 - 8 menit.
Keluarkan dari loyang jika sudah dingin, untuk 20 potong.

BOLU KUKUS (2)

2007-09-27T02:52:00.000-07:00

Resep kiriman Poerwati Halim

Bahan:

5 butir kuning telur
4 putih telur
250 gram gula pasir
300 gram tepung terigu
½ sdt soda kue
175 cc air soda (Sprite/7Up)
½ sdt vanilli
1 sdm coklat bubuk untuk pewarna

Cara memasak:

Alasi ± 20 cetakan bolu kukus dengan kertas roti lalu masukkan ke dalam panci kukus yang airnya sedang mendidih.
Kocok telur, gula dan vanilla sampai kental dan naik lalu masukkan bergantian, ½ bagian tepung, ½ bagian air soda,begitu seterusnya sampai adonan habis, aduk rata.
Ambil 5 sdm adonan, beri coklat bubuk, aduk rata.
Tuang adonan ke dalam cetakan sampai hampir penuh lalu tambahkan 1-2 sdt adonan yang diberi coklat bubuk.
Tutup panci kukusan, masak ± 20 menit dengan api besar tanpa membuka tutpnya.
Kukus hingga matang dan merekah, selama ± 25 menit.

KUE KAASTANGLES

2007-09-27T02:50:00.000-07:00

Resep kiriman Ely Aviati

Bahan:

90 gr keju chedar
90 gr keju parmesan
90 gr keju aple
50 gr tepung maizena
175 gr tepung terigu
125 gr mentega
2 btr kuning telur
2 sdm susu bubuk

Cara memasak:

Parut harus keju tersebut, sisakan sedikit untuk ditaburkan diatasnya.
Tepung terigu dan tepung maizena disangrai.
Mentega dan kuning telur dikocok masukkan keju parut sedikit demi sedikit lalu tepung terigu dan tepung maizena yang telah disangrai plus susu bubuk. uleni hingga kalis.
Bentuk dengan cetakan kaastengles. Olesi dengan kuning telur hias dgn parutan keju bag. atas.
Oven hingga kecoklatan

MARTABAK MANIS BANDUNG

2007-09-27T02:49:00.000-07:00

Resep kiriman Poerwati Halim

Bahan:

300 gr tepung terigu
75 gr gula pasir
3 btr telur, dikocok sebentar
500 cc susu hangat
5 gr ragi instant
1/2 sdt baking powder
1/2 sdt garam

Cara membuat:
Campur bahan yang kering-kering
Masukkan telur, aduk rata
Tuangi susu hangat, aduk rata. Tutup dengan lap
Diamkan adonan hingga mengembang, kira-kira 2 jam
Masak dalam wajan anti lengket(kalau bisa wajannya tebal) dengan api sedang. Jika sudah lobang- lobang baru tutup
Jika api kurang panas adonan bisa tidak berlobang
Isinya dapat divariasikan dengan wijen, keju, kacang atau coklat sesuai dengan selera masing-masing
Kembali ke

BOLU KUKUS

2007-09-27T02:48:00.001-07:00

Resep kiriman Josephine Widjaja

Bahan:

4 butir telur
500 gram tepung terigu
500 gram gula pasir
250 cc air soda
150 cc air
Cara memasak:

Kocok telur, dan gula sampai naik
Masukkan terigu, dan air soda bergantian sedikit demi sedikit aduk rata
Masukkan ke dalam loyang bolu kukus
Kukus selama 15 menit

KUE KERING KACANG GULA MERAH

2007-09-26T23:00:00.000-07:00

(oleh Bogasari ) Kue Kering
Bahan dan Bumbu :

200 gr terigu Taj Mahal
180 gr mentega
150 gr palm suiker
1 gr garam
2 gr soda kue
1 butir telur
1½ gr bubuk kayu manis
5 gr baking powder
200 gr kacang mede cincang
50 gr tepung roti
50 gr almond cincang
50 gr coklat
30 gr sukade

Cara Memasak :

Kocok mentega, gula, garam & palm suiker selama 3-5 menit.
Tambahkan telur, bubuk kayu manis & vanilli, aduk rata.
Masukkan kacang mede cincang, aduk rata.
Ambil 1 sdm. adonan, letakkan di atas loyang yang telah dioles mentega.
Tipiskan dengan tangan, taburi dengan tepung roti & kacang almond cincang.
Bakar dalam oven dengan suhu 180oC selama 15 menit.
Pindahkan ke loyang dingin, biarkan hingga mengeras, hias dengan coklat & sukade
Simpan dalam tempat/toples kedap udara.