Saturday, June 27, 2009
2 c all purpose flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 c soften butter
1 c granulated sugar
1/2 tsp almond extract
1/2 c almond slivers
1 c fresh Raspberries
1. Preheat oven to at 325F. Grease a 9x5-inch loaf pan. Stir together flour, salt, baking powder and baking soda. Set aside.
2. In another bowl, cream together butter, sugar and almond extract. Add the eggs, one at a time, beating thoroughly after each.
3. Add flour mixture, berries and almonds, mix until well blended. Turn batter into pan, smoothing top evenly with spoon.
4. Bake for 50 to 60 minutes or until pick inserted in center of loaf comes out clean. Let bread stand in pan to cool for 10 minutes, then serve warn or refrigerate for up to 5 days.
Friday, June 26, 2009
Wednesday, June 24, 2009
Monday, June 22, 2009
Saturday, June 20, 2009
2 beaten eggs
3/4 c milk
2/3 c seasoned bread crumbs
1 tsp salt
2 Tbsp onions, grated
1/2 tsp ground sage
1 1/2 lb ground meat
1/4 c Ketchup
2 Tbsp brown sugar
1 tsp dry mustard
1/4 tsp ground nutmeg
2 tsp Worcestershire Sauce
1. Put loaf in Crock-Pot on low 8 hours.
2. Pour sauce over meat in the last 15 minutes on high.
1/2 c unsalted butter, softened
3/4 c granulated sugar
3 large eggs
1 tsp vanilla extract
2 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 c sour cream1/2 c almond slivers
1 c chopped fresh strawberries
1. Preheat oven to 350F. Grease the bottom and sides of a 9x5-in loaf pan.
2. In the bowl of your electric mixer beat butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. With the mixer on low, add the flour mixture and sour cream slowly. Mix only until combined. Gently fold in the chopped strawberries and almonds.
4. Scrape the batter into the prepared pan and bake about one hour, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.
Friday, June 19, 2009
We totally lucked out with the weather! It was storming before we got there but complete sunshine and 85 degrees the ENTIRE weekend! Here we are in front of the many cathedrals in New Orleans. This was right after our Saturday bus tour around the city. There was SO much to see! New Orleans is definitely a big city full of culture and diversity. One minute you're at a huge park with giant trees and the next you're cruising alongside beautiful Victorian houses.
Thursday, June 18, 2009
Ingredients: (3 dozen cookies)
2 c strawberries
1 tsp fresh lemon juice
1/2 c + 2 Tbsp granulated sugar
2 c all-purpose flour
2 tsp baking powder
1/2 tsp coarse salt
1/2 c cold unsalted butter, cut into small pieces
2/3 c heavy cream
1. Preheat oven to 375F. Combine strawberries, lemon juice, and 2 Tbsp granulated sugar. Set aside.
2. Place flour, baking powder, salt, remaining sugar and butter in the bowl of a food processor and pulse until mixture resembles coarse crumbs. Add cream and pulse until dough starts to come together, then add strawberry mixture.
3. Using a small ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment or silicon mat, spacing evenly apart.
4. Bake 20 to 25 minutes or until golden brown on the bottom. Transfer to a wire rack, and let cool.
Monday, June 15, 2009
Sunday, June 14, 2009
Here's the whole gang: auntied, uncle, Danie, Sydney, mom and of course, ME!
Saturday, June 13, 2009
1 c all-purpose flour
1/2 c sugar
1/4 c packed brown sugar
1/2 tsp baking soda
1/8 tsp salt
1/2 c butter milk
1/2 c canola oil
1/2 tsp grated lemon peel
1 c chopped strawberries
1. Preheat oven to 350°F. In a large bowl, combine the flour, sugars, baking soda and salt.
2. In another bowl, whisk the buttermilk, oil, egg and lemon peel. Stir into dry ingredients just until moistened. Fold in strawberries.
3. Pour into greased 9x5-in loaf pans. Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Thursday, June 11, 2009
Wednesday, June 10, 2009
Ingredients: (2 servings)
1/2 c crab meat
1 Tbsp mayonnaise
1 tsp Dijon mustard
1/4 c plain bread crumbs
2 (6-7 oz) sole fillets
1 Tbsp butter, melted
1. Preheat oven to 350°F. Mix together the crab meat, mayo, mustard and bread crumbs.
2. Lay sole fillets flat with darker side up and season with salt and pepper. Divide stuffing among fillets, mounding on thicker half of each. Roll up and secure with a toothpick.
Arrange stuffed fillets in a lightly oiled baking dish. Drizzle with butter. Bake for 15 to 20 minutes or until fish flakes easily with a fork. Top with Parmesan cheese.
Quinoa Cucumber Salad
1 c quinoa
1 Tbsp honey
1 Tbsp red wine vinegar
1 Tbsp olive oil
1/4 tsp black pepper
1/4 tsp salt
1 medium cucumber, seeded and diced
1 jar roasted red bell peppers, diced
1 jar marinated artichokes, diced, reserve oil
1. Cook Quinoa according to directions on box. Remove from heat and drain well. Set aside to cool.
2. Whisk honey, vinegar, pepper, salt, olive oil and reserved marinate together in a small bowl.
Combine cucumbers, bell peppers and artichokes in a large bowl. Add cooled quinoa and toss to mix.
Kraftfood's Nilla Praline Cheesecake (modified)
66 NILLA Wafers, divided
1-1/4 cups sugar, divided
1/4 cup (1/2 stick) margarine or butter, melted
3 pkg (8 oz each) cream cheese, softened
1/2 c sour cream
1 tsp vanilla
1 pkg Jello Instant Vanilla Pudding
3 c milk
1/2 c pecan pieces
1. Preheat oven to 325°F. Finely crush 50 wafers; mix with 1/4 cup sugar and margarine. Press onto bottom of 9-inch springform pan. Stand remaining wafers around edge, pressing gently into crust to secure.
2. Beat cream cheese and remaining sugar in large bowl with mixer until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in pecans. Pour over crust.
3. Bake 45 to 50 min or until center is almost set. Run small knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours or overnight.
4. Make pudding as directed on package. Pour over cheesecake.
Tuesday, June 9, 2009
Wednesday, June 3, 2009
1-1/2 lb ground beef
1 Tbsp olive oil
1/2 medium onion, diced
3 cloves garlic, finely-diced
1 14 oz can diced tomatoes and green chilies, undrained
1 14 oz can black beans, drained
1 14 oz can chili beans, undrained
1 c frozen corn, thawed
1 Tbsp chili powder
1 Tbsp brown sugar
2 tsp ground cumin
salt and pepper, to taste
1. In a large pot, brown ground beef and set aside.
2. Heat olive oil in the same pot over medium heat. Add diced onions and garlic. Cook several minutes until softened.
3. Return the beef to the pot. Add the tomatoes, black beans, chili beans, corn, chili powder, brown sugar and cumin.
4. Simmer over medium-low heat, 15-30 minutes. Taste, and season with salt and pepper.
5. Serve chili with shredded cheese on top.