3 Tablespoons water
2 egg whites
1 cup sugar
1/2 teaspoon cream of tarter
pinch of salt
1 teaspoon vanilla
Cook in a double boiler over boiling water, beating constantly, until frosting forms soft peaks. Remove from heat. Add vanilla.
Monday, May 16, 2011
Decorator Icing
1/2 cup shortening, room temperature
1 lb. sifted powdered sugar
1/2 t salt
4 T water
vanilla to taste
1/4 t almond flavoring
Cut shortening into sugar until it is completely mixed, add salt. Add water, a spoonful at a time, until icing is correct consistency. Add flavoring. This will keep for weeks if tightly covered.
1 lb. sifted powdered sugar
1/2 t salt
4 T water
vanilla to taste
1/4 t almond flavoring
Cut shortening into sugar until it is completely mixed, add salt. Add water, a spoonful at a time, until icing is correct consistency. Add flavoring. This will keep for weeks if tightly covered.
Chocolate Peanutbutter Frosting
Combine and beat til creamy:
1/4 c peanut butter
2 envelopes (2 oz.) Nestles choco-bake
1 teas. vanilla
1/8 t. salt
Add and beat until smooth:
2 c. sifted confectioners sugar alternately with
1/3 cup milk
This recipe fills and frosts two 8" cake layers.
1/4 c peanut butter
2 envelopes (2 oz.) Nestles choco-bake
1 teas. vanilla
1/8 t. salt
Add and beat until smooth:
2 c. sifted confectioners sugar alternately with
1/3 cup milk
This recipe fills and frosts two 8" cake layers.
Wednesday, May 4, 2011
Bibinka (Philippines)
1 1/2 cups rice flour
3/4 cup sugar
3/4 cup condensed milk
1 cup milk
2 eggs (beat lightly)
2 Tbsp butter or margarine
3-4 Tbsp grated cheese (cheddar or parmesan)
3-4 grated coconut
While stirring, gradually add ingredients 3 - 6 to the first 2 ingredients until batter is smooth. Add cheese and coconut last. Pour in a well greased Pyrex pan.
Bake in a preheated oven (350 degrees) 30 - 35 minutes. Cool 30 minutes.
3/4 cup sugar
3/4 cup condensed milk
1 cup milk
2 eggs (beat lightly)
2 Tbsp butter or margarine
3-4 Tbsp grated cheese (cheddar or parmesan)
3-4 grated coconut
While stirring, gradually add ingredients 3 - 6 to the first 2 ingredients until batter is smooth. Add cheese and coconut last. Pour in a well greased Pyrex pan.
Bake in a preheated oven (350 degrees) 30 - 35 minutes. Cool 30 minutes.
Thursday, November 25, 2010
Sweet Potato Souffle
3 large sweet potatoes cooked (boiled, drained) and whipped
1 cup sugar
2 eggs beaten
1/2 tsp salt
1 stick butter
1/2 cup evaporated milk
2 tsp vanilla
1 bag marshmallows
1/2 cup chopped pecans
Peel and cook potatoes until tender.
Drain and whip potatoes, add sugar, eggs, salt, butter and vanilla.
Mix well and put in greased casserole dish.
Bake in preheated oven at 325 degrees for 25 minutes (or maybe longer if there are other dishes).
Place marshmallows and pecans on top. Return to oven for 5 minutes or until golden brown.
1 cup sugar
2 eggs beaten
1/2 tsp salt
1 stick butter
1/2 cup evaporated milk
2 tsp vanilla
1 bag marshmallows
1/2 cup chopped pecans
Peel and cook potatoes until tender.
Drain and whip potatoes, add sugar, eggs, salt, butter and vanilla.
Mix well and put in greased casserole dish.
Bake in preheated oven at 325 degrees for 25 minutes (or maybe longer if there are other dishes).
Place marshmallows and pecans on top. Return to oven for 5 minutes or until golden brown.
Sunday, January 31, 2010
Roquefort Pear Salad
I do not candy the pecans, and usually leave out the green onions. I use garlic powder in the dressing and I also leave the sugar out of the dressing.
Ingredients:
1 head leaf lettuce, torn into bite-size
pieces
3 pears - peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 avocado - peeled, pitted, and diced
1/2 cup thinly sliced green onions
1/4 cup white sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste
Directions:
1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
Ingredients:
1 head leaf lettuce, torn into bite-size
pieces
3 pears - peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 avocado - peeled, pitted, and diced
1/2 cup thinly sliced green onions
1/4 cup white sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste
Directions:
1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
Saturday, November 28, 2009
Cheese Enchiladas
From Vegetarian Epicure
8 tortillas
Sauce:
3 tablespoons olive oil
1/2 large onion, chopped
3 to 4 cloves garlic, crushed
2 oz. (or more if you like hotter sauce) diced green chilis--Ortega canned chilis are good
1 lb. cooked, peeled and chopped tomatoes
1 cup tomato juice or thinned puree
1/4 tsp. powdered oregano
1/4 tsp. basil
1 cup strong vegetable broth
1 1/2 Tbs. cornstarch, dissolved in water
Filling:
8 to 10 oz. grated sharp cheddar cheese
1/2 cup sliced black olives
2 to 3 scallions chopped
a little chopped parsley
Begin by preparing the sauce. Heat the olive oil in a skillet and saute in it the chopped onion and finely minced garlic. When the onion is transparent, add the diced chili, the tomatoes, tomato juice, and the herbs. Simmer for a while, then add the cup of broth. Dissolve the cornstarch in a little water and stir into the sauce. Let it cook very slowly for another 10 minutes at least. If the sauce seems too thick, stir in a little water.
Prepare the filling: Have--on separate plates--the grated cheese, sliced olives, chopped scallions, and chopped parsley.
Oil lightly an oblong baking dish. Take one tortilla at a time and place it gently on the heated sauce. When it starts to get warm, draw it carefully off. On the saucy side of the tortilla, arrange the filling: a few tablespoons of cheese, some olives, scallions, and a sprinkle of parsley--all in a fat line, slightly off center. Now roll the tortilla tightly around the filling and place it in the baking dish. Continue, until all eight are in, side by side, pour the sauce over them. Bake the enchiladas for 15 to 20 minutes only in a preheated 350 degree oven. They should be thoroughly heated, but not overcooked. Serves 4.
8 tortillas
Sauce:
3 tablespoons olive oil
1/2 large onion, chopped
3 to 4 cloves garlic, crushed
2 oz. (or more if you like hotter sauce) diced green chilis--Ortega canned chilis are good
1 lb. cooked, peeled and chopped tomatoes
1 cup tomato juice or thinned puree
1/4 tsp. powdered oregano
1/4 tsp. basil
1 cup strong vegetable broth
1 1/2 Tbs. cornstarch, dissolved in water
Filling:
8 to 10 oz. grated sharp cheddar cheese
1/2 cup sliced black olives
2 to 3 scallions chopped
a little chopped parsley
Begin by preparing the sauce. Heat the olive oil in a skillet and saute in it the chopped onion and finely minced garlic. When the onion is transparent, add the diced chili, the tomatoes, tomato juice, and the herbs. Simmer for a while, then add the cup of broth. Dissolve the cornstarch in a little water and stir into the sauce. Let it cook very slowly for another 10 minutes at least. If the sauce seems too thick, stir in a little water.
Prepare the filling: Have--on separate plates--the grated cheese, sliced olives, chopped scallions, and chopped parsley.
Oil lightly an oblong baking dish. Take one tortilla at a time and place it gently on the heated sauce. When it starts to get warm, draw it carefully off. On the saucy side of the tortilla, arrange the filling: a few tablespoons of cheese, some olives, scallions, and a sprinkle of parsley--all in a fat line, slightly off center. Now roll the tortilla tightly around the filling and place it in the baking dish. Continue, until all eight are in, side by side, pour the sauce over them. Bake the enchiladas for 15 to 20 minutes only in a preheated 350 degree oven. They should be thoroughly heated, but not overcooked. Serves 4.
Sunday, September 27, 2009
Homemade Tahini(Sesame Seed Paste)
While Tahini is readily available in health food stores, Middle Eastern groceries, and even most supermarkets today, it is also very easy to make your own.
4 cups sesame seeds
1/4 to 1/2 cup vegetable oil
Preheat the oven to 350° F.
Spread the sesame seeds on a shallow baking tray and bake, shaking frequently, until fragrant, 8 to 10 minutes. Do not brown. Cool.
Put the sesame seeds in a blender or food processor fitted with the metal blade. Add the vegetable oil. Process to a smooth paste, about 5 minutes. Add more oil if necessary, to bring the paste to a thick pouring consistency. Tahini will keep stored in a tightly covered jar in the refrigerator for several months. Makes 3 cups.
4 cups sesame seeds
1/4 to 1/2 cup vegetable oil
Preheat the oven to 350° F.
Spread the sesame seeds on a shallow baking tray and bake, shaking frequently, until fragrant, 8 to 10 minutes. Do not brown. Cool.
Put the sesame seeds in a blender or food processor fitted with the metal blade. Add the vegetable oil. Process to a smooth paste, about 5 minutes. Add more oil if necessary, to bring the paste to a thick pouring consistency. Tahini will keep stored in a tightly covered jar in the refrigerator for several months. Makes 3 cups.
Saturday, September 6, 2008
Gluten-free Smoky Poblano Jack Mac
(I believe this must have been in the Denver Post and then in a DP blog )
Gluten-free Smoky Poblano Jack Mac: The Recipe
by Susan Clotfelter on August 6, 2008
Oh, twist my arm harder! I had enough requests that I decided to post this. It’s gluten-free, as am I, but if you can eat regular pasta, go for it; you can also substitute bread crumbs for the rice crumbs and regular flour for the potato flour in the white sauce. It sounds like more work than it is, really, but it does involve firing up a pot of hot water, a couple of skillets, AND the oven. I’m a maximum-mess cook. (If you like the sound of this dish, but haven’t time for that kind of mess, just do the sausage, squash and poblanos in the same skillet, then layer on little slabs of the cheese and let them melt.) Or, if you’ve oodles of time and you’re being all Iron Cheffy, add a garnish of fresh sliced poblano rings. They bake up all crispy, shattery and spicy, and add a third and different layer of heat to the roasted poblanos and the El Diente seasoning.
Smoky Poblano Jack Mac
Serves 8
4 Tbsp Or-Gran rice crumbs
2 tsp Savory Spice El Diente Peak seasoning mix (or other Mexican spice mix)
3 cups Tinkyada spiral, shell, or penne rice pasta
8 round zucchini, about softball size, preferably with stems on(look for Ronde de Nice variety; if you can’t find round ones, simply use peeled regular zucchini, but make sure they are young and tender).
3 to 4 Applegate Farms Chicken-apple sausages (in Colorado, you can get these at Vitamin Cottage.)
3 Tbsp. olive oil2 roasted, skinned poblano peppers, diced
2 Tbsp butter
2 Tbsp potato flour
1 to 1 ½ cups half and half (or whole milk)
1 tsp salt
2 ¼ cups shredded Monterey Jack Cheese
Preheat the oven to 350.
Combine the rice crumbs and seasoning mix. Set aside. Cook the rice pasta about 13 minutes; rinse in cold water and toss dry. Spin in a salad spinner if you’ve got one to remove as much water as possible. Toss with a tablespoon of the olive oil.
Take the round zucchini. If they have stems and are round, cut a sliver from one side so that the squash will lie on its side without rolling. (If it has no stem, or is wider than it is tall, do the same on the bottom unless it already stands securely on its blossom end). Next, make a cut to remove the top side, above the stem (if the squash is sitting on its blossom end, cut off the top). Using a sharp paring knife and a grapefruit spoon or sharp paring knife, cut around the inside of the squash and remove it in chunks, leaving a shell that’s at least ½ inch in thickness and has the stem for a handle.” Spray a shallow metal pan with nonstick cooking spray and set the squash, cavity up, in the pan.Slice out any seedy parts of the removed squash and slice into quarter-inch thick chunks. Set aside. Cut the other two zucchini into wedges and remove peels; then slice the wedges into quarter-inch chunks. Combine the squash chunks; you’ll need about 2 cups. Set aside.Slice the sausages lengthwise, then chop into 1/3-inch thick half-rounds. Saute in olive oil until just crispy. Remove from the pan and set aside. In the same pan, sauté the zucchini in 1 T. olive oil until tender, adding the chopped poblanos. Cook until the squash has released its juices and is tender. Drain well. Add the squash and poblanos to the cooked sausage.
In another pan, melt the butter. Whisk in the flour and cook until it begins to thicken. Add the half and half a little bit at a time, whisking constantly. Add the shredded cheese a handful at a time. Allow the sauce to be very thick; it will gain water from being baked in the squash.
Combine the sausage-poblano-zucchini mixture and the pasta; toss to mix well. Add the cheese sauce and stir to combine; salt to taste. Fill each zucchini ball with the mixture. Sprinkle with the rice crumb-seasoning mixture; garnish if desired with thin rings of whole, fresh poblano peppers. Put leftover macaroni mixture into an ovenproof casserole and sprinkle with the remaining rice crumb/seasoning mix; if desired, sprinkle additional shredded cheese on top.
Bake at 350 degrees for 30-40 minutes, or until the zucchini bowls are releasing their juices and the sauce is bubbling. Serve hot. Devour!
Gluten-free Smoky Poblano Jack Mac: The Recipe
by Susan Clotfelter on August 6, 2008
Oh, twist my arm harder! I had enough requests that I decided to post this. It’s gluten-free, as am I, but if you can eat regular pasta, go for it; you can also substitute bread crumbs for the rice crumbs and regular flour for the potato flour in the white sauce. It sounds like more work than it is, really, but it does involve firing up a pot of hot water, a couple of skillets, AND the oven. I’m a maximum-mess cook. (If you like the sound of this dish, but haven’t time for that kind of mess, just do the sausage, squash and poblanos in the same skillet, then layer on little slabs of the cheese and let them melt.) Or, if you’ve oodles of time and you’re being all Iron Cheffy, add a garnish of fresh sliced poblano rings. They bake up all crispy, shattery and spicy, and add a third and different layer of heat to the roasted poblanos and the El Diente seasoning.
Smoky Poblano Jack Mac
Serves 8
4 Tbsp Or-Gran rice crumbs
2 tsp Savory Spice El Diente Peak seasoning mix (or other Mexican spice mix)
3 cups Tinkyada spiral, shell, or penne rice pasta
8 round zucchini, about softball size, preferably with stems on(look for Ronde de Nice variety; if you can’t find round ones, simply use peeled regular zucchini, but make sure they are young and tender).
3 to 4 Applegate Farms Chicken-apple sausages (in Colorado, you can get these at Vitamin Cottage.)
3 Tbsp. olive oil2 roasted, skinned poblano peppers, diced
2 Tbsp butter
2 Tbsp potato flour
1 to 1 ½ cups half and half (or whole milk)
1 tsp salt
2 ¼ cups shredded Monterey Jack Cheese
Preheat the oven to 350.
Combine the rice crumbs and seasoning mix. Set aside. Cook the rice pasta about 13 minutes; rinse in cold water and toss dry. Spin in a salad spinner if you’ve got one to remove as much water as possible. Toss with a tablespoon of the olive oil.
Take the round zucchini. If they have stems and are round, cut a sliver from one side so that the squash will lie on its side without rolling. (If it has no stem, or is wider than it is tall, do the same on the bottom unless it already stands securely on its blossom end). Next, make a cut to remove the top side, above the stem (if the squash is sitting on its blossom end, cut off the top). Using a sharp paring knife and a grapefruit spoon or sharp paring knife, cut around the inside of the squash and remove it in chunks, leaving a shell that’s at least ½ inch in thickness and has the stem for a handle.” Spray a shallow metal pan with nonstick cooking spray and set the squash, cavity up, in the pan.Slice out any seedy parts of the removed squash and slice into quarter-inch thick chunks. Set aside. Cut the other two zucchini into wedges and remove peels; then slice the wedges into quarter-inch chunks. Combine the squash chunks; you’ll need about 2 cups. Set aside.Slice the sausages lengthwise, then chop into 1/3-inch thick half-rounds. Saute in olive oil until just crispy. Remove from the pan and set aside. In the same pan, sauté the zucchini in 1 T. olive oil until tender, adding the chopped poblanos. Cook until the squash has released its juices and is tender. Drain well. Add the squash and poblanos to the cooked sausage.
In another pan, melt the butter. Whisk in the flour and cook until it begins to thicken. Add the half and half a little bit at a time, whisking constantly. Add the shredded cheese a handful at a time. Allow the sauce to be very thick; it will gain water from being baked in the squash.
Combine the sausage-poblano-zucchini mixture and the pasta; toss to mix well. Add the cheese sauce and stir to combine; salt to taste. Fill each zucchini ball with the mixture. Sprinkle with the rice crumb-seasoning mixture; garnish if desired with thin rings of whole, fresh poblano peppers. Put leftover macaroni mixture into an ovenproof casserole and sprinkle with the remaining rice crumb/seasoning mix; if desired, sprinkle additional shredded cheese on top.
Bake at 350 degrees for 30-40 minutes, or until the zucchini bowls are releasing their juices and the sauce is bubbling. Serve hot. Devour!
Wednesday, July 16, 2008
Mojito-barbecued Chicken
From The Denver Post
Article Last Updated: 07/13/2008 02:24:44 PM MDT
Preparation time 15 minutes (after marinating); cooking time 20 minutes. Makes 6 servings. (.)
When you don't want to heat up the kitchen in the summer, shift the cooking outside. Weight Watchers offers 140 recipes that are low-fat and low-calorie in its new "Sizzle It" grill recipes. The book is available at Weight Watchers meetings for $9.95. Find locations at weightwatchers.com or call 800-651-6000. Preparation time 15 minutes (after marinating); cooking time 20 minutes. Makes 6 servings.
Ingredients
2 tablespoons grated lime zest (about 2 limes)
1/4 cup lime juice
1/4 cup orange juice
2 tablespoons chopped fresh mint
1 tablespoon honey
2 garlic cloves, minced
2 teaspoons olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1 (3 1/ 2-pound) chicken, cut into 6 pieces, skin removed from all but wings
1 lime, cut into wedges
Fresh mint springs
Directions
To make the marinade, combine the lime zest and juice, orange juice, mint, honey, garlic, oil, cumin and salt in a small bowl. Transfer half the lime mixture to a covered container and refrigerate.
Transfer the remaining lime mixture to a large zip-close plastic bag and add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 2 hours or up to overnight.
Remove the chicken from the marinade, scrape off and discard the excess marinade.
Spray the grill rack with nonstick spray. Preheat the grill to medium or prepare a medium fire using the direct method.
Place the chicken on the grill rack and grill, turning occasionally, until cooked through, 20-30 minutes.
Pour the reserved lime mixture into a small saucepan and bring to a simmer.
Transfer the chicken to a platter and spoon the warm lime sauce on top. Garnish with the lime wedges and mint sprigs. Remove the skin from the wings before eating.
Per serving (A/f of chicken): 212 calories, 8 grams fat; 2 g fat, 0 g trans fat, 81 mg cholesterol, 279 mg sodium, 7 g carbobydrates, 1 g fiber, 27 g protein, 29 mg calcium.
Article Last Updated: 07/13/2008 02:24:44 PM MDT
Preparation time 15 minutes (after marinating); cooking time 20 minutes. Makes 6 servings. (.)
When you don't want to heat up the kitchen in the summer, shift the cooking outside. Weight Watchers offers 140 recipes that are low-fat and low-calorie in its new "Sizzle It" grill recipes. The book is available at Weight Watchers meetings for $9.95. Find locations at weightwatchers.com or call 800-651-6000. Preparation time 15 minutes (after marinating); cooking time 20 minutes. Makes 6 servings.
Ingredients
2 tablespoons grated lime zest (about 2 limes)
1/4 cup lime juice
1/4 cup orange juice
2 tablespoons chopped fresh mint
1 tablespoon honey
2 garlic cloves, minced
2 teaspoons olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1 (3 1/ 2-pound) chicken, cut into 6 pieces, skin removed from all but wings
1 lime, cut into wedges
Fresh mint springs
Directions
To make the marinade, combine the lime zest and juice, orange juice, mint, honey, garlic, oil, cumin and salt in a small bowl. Transfer half the lime mixture to a covered container and refrigerate.
Transfer the remaining lime mixture to a large zip-close plastic bag and add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 2 hours or up to overnight.
Remove the chicken from the marinade, scrape off and discard the excess marinade.
Spray the grill rack with nonstick spray. Preheat the grill to medium or prepare a medium fire using the direct method.
Place the chicken on the grill rack and grill, turning occasionally, until cooked through, 20-30 minutes.
Pour the reserved lime mixture into a small saucepan and bring to a simmer.
Transfer the chicken to a platter and spoon the warm lime sauce on top. Garnish with the lime wedges and mint sprigs. Remove the skin from the wings before eating.
Per serving (A/f of chicken): 212 calories, 8 grams fat; 2 g fat, 0 g trans fat, 81 mg cholesterol, 279 mg sodium, 7 g carbobydrates, 1 g fiber, 27 g protein, 29 mg calcium.
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