tag:blogger.com,1999:blog-49745983423290383012024-03-19T02:56:12.857-07:00RecipesLanahttp://www.blogger.com/profile/07244295901938155598noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-4974598342329038301.post-74891202003173688952010-07-03T08:31:00.000-07:002010-07-03T08:31:24.594-07:00Molten Chocolate Lava Cakes<div class="separator" style="clear: both; text-align: center;"><em>Possibly the most amazing dessert ever... </em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_7Xdftejf-hq3zfEtrx8DclepnU8lmw8Ch7fhVIpc66zibmpvlz9OQodTRVHagdmPH12D5DwVp65afoepJJS8p5Kod7fWc-z_OAER67rA7fCMuM4FXZNITfGc4o-dUQNcCgD5C35G5xk/s1600/choc+lava+cakes+(11).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_7Xdftejf-hq3zfEtrx8DclepnU8lmw8Ch7fhVIpc66zibmpvlz9OQodTRVHagdmPH12D5DwVp65afoepJJS8p5Kod7fWc-z_OAER67rA7fCMuM4FXZNITfGc4o-dUQNcCgD5C35G5xk/s320/choc+lava+cakes+(11).JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">50g soft unsalted butter</div><div class="separator" style="clear: both; text-align: center;">extra butter</div><div class="separator" style="clear: both; text-align: center;">150g caster sugar</div><div class="separator" style="clear: both; text-align: center;">50g plain flour</div><div class="separator" style="clear: both; text-align: center;">4 eggs</div><div class="separator" style="clear: both; text-align: center;">1 pinch salt</div><div class="separator" style="clear: both; text-align: center;">1 tsp. vanilla</div><div class="separator" style="clear: both; text-align: center;">350g luxury dark chocolate</div><div align="left" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioBIiFM9558w7XIBNzikY8eYApgUSRXtTPHjDo5k-ge8jSuN0nnbzGUvloNuimEmb5IQXRPk9MeMk3g11fZPBMGGFmIIrLuMjR7OkqQhbmjNTy_UuTOBTPbpOLTku80LRrjR0w3rjNmCk/s1600/choc+lava+cakes+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioBIiFM9558w7XIBNzikY8eYApgUSRXtTPHjDo5k-ge8jSuN0nnbzGUvloNuimEmb5IQXRPk9MeMk3g11fZPBMGGFmIIrLuMjR7OkqQhbmjNTy_UuTOBTPbpOLTku80LRrjR0w3rjNmCk/s320/choc+lava+cakes+(3).JPG" /></a></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;">Preheat oven to 200 C (400 F) and grease 6 pudding moulds, then line the bases with baking parchment.</div><div align="left" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJL9TJeNxGtydiXI3W99XErwZcxKHn7SiPCBI4xYO20KDQ-kTPTesgQbUHwgshITeGSuA6hTsKQMgqryi3upqWUFFvhK7iyjoUqNP85qEbndvfgF75_gZGMeAq2R1NCgmgcdsoIEsXGRI/s1600/choc+lava+cakes+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJL9TJeNxGtydiXI3W99XErwZcxKHn7SiPCBI4xYO20KDQ-kTPTesgQbUHwgshITeGSuA6hTsKQMgqryi3upqWUFFvhK7iyjoUqNP85qEbndvfgF75_gZGMeAq2R1NCgmgcdsoIEsXGRI/s320/choc+lava+cakes+(2).JPG" /></a></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;">Melt the chocolate in a double boiler <span style="font-size: x-small;">(or makeshift pot-scheme as I have done)</span> and then let it cool slightly.</div><div align="left" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioKL4A23tVcohydh-JuH03Q-1kHaMbBDSmNODw0BaPYugJLxx0wK-ag8KdBHOT7UOK0O6u1RjU4obAFeQ-RD8vsFwOKSmjD645iTNq27b-fubERHAF60qndL-4x5dXsgZt8VUsVxytXnU/s1600/choc+lava+cakes+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioKL4A23tVcohydh-JuH03Q-1kHaMbBDSmNODw0BaPYugJLxx0wK-ag8KdBHOT7UOK0O6u1RjU4obAFeQ-RD8vsFwOKSmjD645iTNq27b-fubERHAF60qndL-4x5dXsgZt8VUsVxytXnU/s320/choc+lava+cakes+(4).JPG" /></a></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;">In the meantime, cream together the butter and sugar until you've reached a uniform consistency. If the mixture looks a bit too sugary and not buttery enough, add a bit more butter - maybe another 15g or so to make it seem a bit less grainy.</div><div align="left" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWnSNPTY0fPgnjOLWShyT6gs25xxJMd3bLEcbOWCKLPC_AbjMTTIkhQ9ZKW6TkwdvVVlrjwgheHkB7zjG8ahElVAMrrckEQRnxrKOp7ERaPjaQUhZqys9NI5oD_B0mP7xUovdZ4ZCMeD4/s1600/choc+lava+cakes+(5).JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWnSNPTY0fPgnjOLWShyT6gs25xxJMd3bLEcbOWCKLPC_AbjMTTIkhQ9ZKW6TkwdvVVlrjwgheHkB7zjG8ahElVAMrrckEQRnxrKOp7ERaPjaQUhZqys9NI5oD_B0mP7xUovdZ4ZCMeD4/s200/choc+lava+cakes+(5).JPG" width="200" /></a></div><br />
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Mix the eggs in a bowl with the salt, then gradually combine the egg mixture with the butter mixture. Add the vanilla and keep mixing until well combined. Gradually stir in the flour. The batter will still be quite runny at this stage. Scrape in the cooled chocolate and give it a good stir - it will turn thicker and more elastic.<br />
Divide the mixture amoung the moulds.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFbFkX_xnoJqpFkPdpdbnPLcD6Nnj6wpXUK5XYrBJCG_t8eO4GZ4r1KfNACODk4pWJUX2lI2yTxmVr-WsYbhJeA_xsCzvVpYHbQIw-Y2A5TQuSwAHRHGUsyFSK-OPZc9M1OgZemNtYpLQ/s1600/choc+lava+cakes+(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFbFkX_xnoJqpFkPdpdbnPLcD6Nnj6wpXUK5XYrBJCG_t8eO4GZ4r1KfNACODk4pWJUX2lI2yTxmVr-WsYbhJeA_xsCzvVpYHbQIw-Y2A5TQuSwAHRHGUsyFSK-OPZc9M1OgZemNtYpLQ/s320/choc+lava+cakes+(8).JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Now you have two options: </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">1. Place on baking tray and bake for 10 minutes. Cakes are ready when the tops have puffed up and cracked a bit.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR7n3lzQRfdPxJyOVwM9sxgs8Ee-Oa-AVUEqD20hcNK_8PGq-uI7JrBr8FfdPkOE7laTzG-NT2BbEhSmee8eJeToLT_pCoQ-6UHApCxPIrJwA2CvvRzrDlsvDKv4GPDmRZZy84ikV6s6c/s1600/choc+lava+cakes+(9).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR7n3lzQRfdPxJyOVwM9sxgs8Ee-Oa-AVUEqD20hcNK_8PGq-uI7JrBr8FfdPkOE7laTzG-NT2BbEhSmee8eJeToLT_pCoQ-6UHApCxPIrJwA2CvvRzrDlsvDKv4GPDmRZZy84ikV6s6c/s320/choc+lava+cakes+(9).JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">2. Refrigerate until ready to bake. These cakes only 'work' when they are served fresh from the oven, but they can be stored in your fridge for up to 24 hours prior to baking. If you refrigerate your cakes prior to baking, make sure your oven is preheated and then bake for approximately 12 minutes (instead of 10).</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_7Xdftejf-hq3zfEtrx8DclepnU8lmw8Ch7fhVIpc66zibmpvlz9OQodTRVHagdmPH12D5DwVp65afoepJJS8p5Kod7fWc-z_OAER67rA7fCMuM4FXZNITfGc4o-dUQNcCgD5C35G5xk/s1600/choc+lava+cakes+(11).JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_7Xdftejf-hq3zfEtrx8DclepnU8lmw8Ch7fhVIpc66zibmpvlz9OQodTRVHagdmPH12D5DwVp65afoepJJS8p5Kod7fWc-z_OAER67rA7fCMuM4FXZNITfGc4o-dUQNcCgD5C35G5xk/s200/choc+lava+cakes+(11).JPG" width="200" /></a></div>Turn out and serve hot with ice cream or whipped cream.Lanahttp://www.blogger.com/profile/07244295901938155598noreply@blogger.com0tag:blogger.com,1999:blog-4974598342329038301.post-80732965317664762162010-04-27T12:12:00.000-07:002010-04-27T12:12:34.240-07:00Pavlova<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7tLjjkhLWC7SoPbDpdDLsgb7r2y1LqwFxEP1xWs5R8zsg6D6Pc1OuDqiwkD6KV9ncT32yC3KsqbYoJuN4jTvTbg6FRKUDZJvZ9GLkZupVcEHP0IH_Z68PqdAGe_ojljoX_iuaOuTFxcI/s1600/pavlova.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7tLjjkhLWC7SoPbDpdDLsgb7r2y1LqwFxEP1xWs5R8zsg6D6Pc1OuDqiwkD6KV9ncT32yC3KsqbYoJuN4jTvTbg6FRKUDZJvZ9GLkZupVcEHP0IH_Z68PqdAGe_ojljoX_iuaOuTFxcI/s320/pavlova.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>I'd never heard of this dessert before moving to the UK. It's elegant, light and heavenly. Possibly the best thing I've ever tasted. Best of all, it's simple to make</em>. <em>Perfect for a summertime treat.</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">A Pavlova consists of three layers:</div><div class="separator" style="clear: both; text-align: center;">Bottom: <a href="http://lowfatcooking.about.com/od/dessert/ss/meringue.htm">meringue nest</a></div><div class="separator" style="clear: both; text-align: center;">Middle: whipped cream</div><div class="separator" style="clear: both; text-align: center;">Top: berries of your choice</div><div class="separator" style="clear: both; text-align: center;">Chocolate sauce, optional.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Slice and serve.</div>Lanahttp://www.blogger.com/profile/07244295901938155598noreply@blogger.com0tag:blogger.com,1999:blog-4974598342329038301.post-45681048042519782562010-04-27T11:29:00.000-07:002010-04-27T11:29:06.654-07:00Chicken Divan<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJz_doWA1nv8aOrL-8-JaNlWPSHWnQY3eCOIrDQAnDSm4dVvW_trw-KikCP1apdGjPt76o2tzDgRIF8chWETeFF3ZcvIIeBydLphZX7WoyMfi_SgLAKn6iN2hK2dFeH__GAbrm_NYc1w/s1600-h/chicken+divan+(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJz_doWA1nv8aOrL-8-JaNlWPSHWnQY3eCOIrDQAnDSm4dVvW_trw-KikCP1apdGjPt76o2tzDgRIF8chWETeFF3ZcvIIeBydLphZX7WoyMfi_SgLAKn6iN2hK2dFeH__GAbrm_NYc1w/s320/chicken+divan+(8).JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">This homestyle casserole is great for using up leftover chicken or turkey. It's one of my favourite meals to take to families with a new baby.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">Ingredients:</span></div><div class="separator" style="clear: both; text-align: left;">20 oz. broccoli (1 large head) or green beans</div><div class="separator" style="clear: both; text-align: left;">2 cups cooked chicken or turkey, chopped</div><div class="separator" style="clear: both; text-align: left;">2/3 cup mayonnaise</div><div class="separator" style="clear: both; text-align: left;">1 Tbsp lemon juice</div><div class="separator" style="clear: both; text-align: left;">1 can cream of chicken soup</div><div class="separator" style="clear: both; text-align: left;">1/3 cup evaporated milk (omit if using a European brand of cream of chicken soup)</div><div class="separator" style="clear: both; text-align: left;">1/4 to 1/2 teaspoon curry powder</div><div class="separator" style="clear: both; text-align: left;">1/2 cup grated cheddar cheese</div><div class="separator" style="clear: both; text-align: left;">Topping: 1 cup soft bread crumbs mixed with 2 Tbsp melted butter or margarine.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Begin by steaming the broccoli or beans until crisp-tender. Put into the bottom of a greased casserole dish.</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaReLwe37GWvGX2PVLXJmCl2kY27k6hA2zPY5vkTt6kHcmCXMA4W6MRyFLIPcnchudDq3h9ie7P_z8T1mep-61CqcAakTVXxUBhFlfm_Y4jDVMua4xUP6lnAWXZj1x-hjThReOksYA0nc/s1600-h/chicken+divan.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaReLwe37GWvGX2PVLXJmCl2kY27k6hA2zPY5vkTt6kHcmCXMA4W6MRyFLIPcnchudDq3h9ie7P_z8T1mep-61CqcAakTVXxUBhFlfm_Y4jDVMua4xUP6lnAWXZj1x-hjThReOksYA0nc/s200/chicken+divan.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEtvefgxNHYEeZdGge-qaKjgtz-1nr8ABZBfnJ2PkF7ztw58_ewbqCs4nNf9-am0yFatrQ2Z6k6jIR9NNMqUK-g8iqEIkqrqmXZpNuoItjDDih0UZi4ZMsXk5dx6JgueTRYzB0zSPuxk4/s1600-h/chicken+divan+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEtvefgxNHYEeZdGge-qaKjgtz-1nr8ABZBfnJ2PkF7ztw58_ewbqCs4nNf9-am0yFatrQ2Z6k6jIR9NNMqUK-g8iqEIkqrqmXZpNuoItjDDih0UZi4ZMsXk5dx6JgueTRYzB0zSPuxk4/s320/chicken+divan+(3).JPG" /></a></div><div class="separator" style="clear: both; text-align: left;">Layer chicken/turkey on top.</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibqsNgVXcQ-rXRw3-ObF2_dof_S8qzFiGOfso087Bj_TQW2Y2Xh_B14XLNqjoBcfBFHzND86cZr0HttOrRsMvdNRXZxp8cJOJEgq-Y6S8FGcAKqPOOyUUClpFeO0vu286PmEdSXSqxNcQ/s1600-h/chicken+divan+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibqsNgVXcQ-rXRw3-ObF2_dof_S8qzFiGOfso087Bj_TQW2Y2Xh_B14XLNqjoBcfBFHzND86cZr0HttOrRsMvdNRXZxp8cJOJEgq-Y6S8FGcAKqPOOyUUClpFeO0vu286PmEdSXSqxNcQ/s320/chicken+divan+(4).JPG" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDRyOBWHXTyTGyid2P_FvO6BRRbR_nP3BjK64Suu56mlUi9j_ZPKq8CcGFwCiLW689JAbq3we-W8JZYz9hY28PSjM3P4RXPN-LQo1Fcoxw0ZMV3thvTsQM8S_8R3JwLoKlHcehvYdpzQo/s1600-h/chicken+divan+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDRyOBWHXTyTGyid2P_FvO6BRRbR_nP3BjK64Suu56mlUi9j_ZPKq8CcGFwCiLW689JAbq3we-W8JZYz9hY28PSjM3P4RXPN-LQo1Fcoxw0ZMV3thvTsQM8S_8R3JwLoKlHcehvYdpzQo/s200/chicken+divan+(2).JPG" /></a>Combine mayonnaise, soup, lemon juice and curry powder. Pour over chicken/turkey layer.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDqnXjzo1OBCkcpkRTJe1SSri-E6Pq-LlpFV7Ag4HMoEbtkyCVXlOk6jDmycFvrVWrUl9_FAwxfNHvf_oJzTyqE83mQDWGYD__NPhjlIYA3GkFqvv3Y9RUWrbIjDTSSJ7hbnJC5VBD6Xs/s1600-h/chicken+divan+(5).JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDqnXjzo1OBCkcpkRTJe1SSri-E6Pq-LlpFV7Ag4HMoEbtkyCVXlOk6jDmycFvrVWrUl9_FAwxfNHvf_oJzTyqE83mQDWGYD__NPhjlIYA3GkFqvv3Y9RUWrbIjDTSSJ7hbnJC5VBD6Xs/s320/chicken+divan+(5).JPG" /></a></div><br />
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Spread mayo mixture evenly atop chicken, then sprinkle with cheese:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-YR7hz4Bd7tjzEZEQuuEG35fjvezCtCUSXW1z33Mb_tzJHEcYJWbKZQGql6cA059EMY8B-YIQYXSjARSJf8czqmYQrVOagZIlrjmJiOWbPBjEUBaOd34xMja4gPR264OYSADOwy8tSFk/s1600-h/chicken+divan+(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-YR7hz4Bd7tjzEZEQuuEG35fjvezCtCUSXW1z33Mb_tzJHEcYJWbKZQGql6cA059EMY8B-YIQYXSjARSJf8czqmYQrVOagZIlrjmJiOWbPBjEUBaOd34xMja4gPR264OYSADOwy8tSFk/s320/chicken+divan+(6).JPG" /></a></div>To make topping: Melt butter or margarine in microwave-safe bowl.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqUXZRAt7uzjmL_XmypsMutty_sGEJEgnviVPDnmcjgorhz8yYDpIfmfTrHie8z9_nAUG5TD7Rt4W47gB0heBdUq0Pyqic6v6doGbpJEAZ_cLZzB0hP-u4d_a5Ulyuq-4E2q_DRE4NR5A/s1600-h/chicken+divan+(7).JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqUXZRAt7uzjmL_XmypsMutty_sGEJEgnviVPDnmcjgorhz8yYDpIfmfTrHie8z9_nAUG5TD7Rt4W47gB0heBdUq0Pyqic6v6doGbpJEAZ_cLZzB0hP-u4d_a5Ulyuq-4E2q_DRE4NR5A/s200/chicken+divan+(7).JPG" /></a>Break 2 slices of bread into small cubes and blend in melted butter/margarine. Spread crumb topping evenly on top of cheese layer.</div><br />
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<div class="separator" style="clear: both; text-align: center;">Bake at 350 F (180 C) for 30 minutes or till heated through.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL7vVBlQnfdHoj7TFQU3qJURhvFgYoyyTI001Sy0fT6zW-6vjKsP1pBvLN93_kuvxAYWlLzPcLUrU4uMxrXlOLGPDSlBeph1Cn0I4XmR6lTlepAAocAHBVFJEdFwmqjCHstXMtsDcwMOY/s1600-h/chicken+divan+(9).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL7vVBlQnfdHoj7TFQU3qJURhvFgYoyyTI001Sy0fT6zW-6vjKsP1pBvLN93_kuvxAYWlLzPcLUrU4uMxrXlOLGPDSlBeph1Cn0I4XmR6lTlepAAocAHBVFJEdFwmqjCHstXMtsDcwMOY/s320/chicken+divan+(9).JPG" /></a></div>Lanahttp://www.blogger.com/profile/07244295901938155598noreply@blogger.com0tag:blogger.com,1999:blog-4974598342329038301.post-65408049579556871932010-04-27T11:26:00.000-07:002010-04-27T11:26:58.091-07:00Easy Freezy Chicken Enchiladas<em>There are plenty of good recipes when it comes to tucking away meals in your freezer space. This is one of our family's favourites. Thaw, bake and serve up on a busy day when you don't have time to cook or have it on hand to share with someone in need. </em><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBKkiEuK1bX15RtDPNNUoIphOh-aCA2u85KWsyCCnfJuDJRdaH4sagt-1H9ra0Zczbq9IiHBnye4G3VSn8Ct_0Q71zBl7mKJ0ywfM9FJjsUQvUrbC5zI3SnP2kVePn3VYw4h-szJ6MK-Y/s1600/enchiladas.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBKkiEuK1bX15RtDPNNUoIphOh-aCA2u85KWsyCCnfJuDJRdaH4sagt-1H9ra0Zczbq9IiHBnye4G3VSn8Ct_0Q71zBl7mKJ0ywfM9FJjsUQvUrbC5zI3SnP2kVePn3VYw4h-szJ6MK-Y/s320/enchiladas.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Ingredients:</div><div class="separator" style="clear: both; text-align: center;">4 boneless, skinless chicken breasts, cooked and shredded</div><div class="separator" style="clear: both; text-align: center;">1 three-oz. (250g) container cream cheese (soft cheese)</div><div class="separator" style="clear: both; text-align: center;">1 bell pepper, finely chopped</div><div class="separator" style="clear: both; text-align: center;">1/2 onion, finely chopped</div><div class="separator" style="clear: both; text-align: center;">1-2 garlic cloves, minced</div><div class="separator" style="clear: both; text-align: center;">shredded carrot or zucchini (courgette) - optional</div><div class="separator" style="clear: both; text-align: center;">1 jar enchilada sauce</div><div class="separator" style="clear: both; text-align: center;">1 cup cheddar cheese, grated</div><div class="separator" style="clear: both; text-align: center;">tortillas</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;">Method:</div><div align="left" class="separator" style="clear: both; text-align: center;">In large mixing bowl, combine shredded chicken, cream cheese, bell pepper, onion, garlic and carrot/zucchini. Add <strong>half</strong> the jar of enchilada sauce and mix well.</div><div align="left" class="separator" style="clear: both; text-align: center;">Spray a 9x13 pan with cooking spray. Spoon chicken mixture into tortilla and roll up placing seam-side down in pan. Continue with remaining tortillas. Pour remaining enchilada sauce along tops of wrapped tortillas and top with grated cheese.</div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;">Cover and freeze for up to one month. To cook: Thaw (put in refrigerator 24 hours before baking). Then Bake at 350 F/ 180 C for 40 minutes or till heated through and cheese is browned and bubbly. Serve with salsa and sour cream.</div>Lanahttp://www.blogger.com/profile/07244295901938155598noreply@blogger.com0tag:blogger.com,1999:blog-4974598342329038301.post-34966435995834881212010-04-27T11:13:00.000-07:002010-04-27T11:13:19.670-07:00Lemon Drizzle Cake<em>This dainty British Tea Cake has a lovely light, vanilla cake base with a moist lemon-flavour. Recipe from the <a href="http://www.bbcgoodfood.com/recipes/4942/lemon-drizzle-cake">BBC Food website</a>. I served this at a baby shower recently...</em><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2xa7zXp8BCX5vqksttU6j8oxpr0-YGN_G2VMESTgIEDokLF6Z63AgxuaI3W3o9-Rl7tiGpano84s81CBzy7nMSavURie3UwW2p-VVuy8XWDZ4IuykkOP55_5c2jgY2YLjHo2yX5_hmbs/s1600/lemon+drizzle+cake+(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2xa7zXp8BCX5vqksttU6j8oxpr0-YGN_G2VMESTgIEDokLF6Z63AgxuaI3W3o9-Rl7tiGpano84s81CBzy7nMSavURie3UwW2p-VVuy8XWDZ4IuykkOP55_5c2jgY2YLjHo2yX5_hmbs/s320/lemon+drizzle+cake+(6).JPG" tt="true" /></a></div><br />
<strong><span style="font-size: large;">Ingredients</span></strong><br />
225g unsalted butter, softened <br />
225g caster sugar <br />
4 eggs <br />
finely grated zest 1 lemon <br />
225g self-raising flour <br />
<br />
FOR THE DRIZZLE TOPPING:<br />
juice 11⁄2 lemon <br />
85g caster sugar <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhif98hJYYef8aYXKND2CGGudRG4e9brr_zBuK4IBpruHmJS-cXn2T2H6SZN2rk-WCcZQ20Qfepvo8O8RclsxR8qqlOZYul8tSz83K28CRsvRwRmaSY3mk2mdmkzUkU3Mia0gx3ljXbXUg/s1600/lemon+drizzle+cake+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhif98hJYYef8aYXKND2CGGudRG4e9brr_zBuK4IBpruHmJS-cXn2T2H6SZN2rk-WCcZQ20Qfepvo8O8RclsxR8qqlOZYul8tSz83K28CRsvRwRmaSY3mk2mdmkzUkU3Mia0gx3ljXbXUg/s320/lemon+drizzle+cake+(3).JPG" tt="true" /></a></div>Heat oven to 180C/fan 160C/gas 4. Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the lemon zest and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon. <br />
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</div><div class="separator" style="clear: both; text-align: center;">Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month. </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW_-5-KuwU6aWEnT6JLfAHrr-dCAcH7xy0P1dzRpfPGa6AEyToTbvuKUGvO1ZrEd13w98N8_skRo4g9UjsgjvmPQSGY62n5eJmtaGFqQKwIEzq_RbSYSkh0g84TfdpxlBxSinjygwHN8g/s1600/lemon+drizzle+cake+(4).JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW_-5-KuwU6aWEnT6JLfAHrr-dCAcH7xy0P1dzRpfPGa6AEyToTbvuKUGvO1ZrEd13w98N8_skRo4g9UjsgjvmPQSGY62n5eJmtaGFqQKwIEzq_RbSYSkh0g84TfdpxlBxSinjygwHN8g/s320/lemon+drizzle+cake+(4).JPG" tt="true" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf0WGfYLJblEStRvEefj6pzks6BBbpN0wly8jMEdIMqNvhVrgl8habyadO8d-70I0P7q7X2exPvQxkCUy10B5N9Zu6zrkgY_Q2FYTlm4PdRl7-kfKGV2MBrDagQyPEaOV_lG8tQWyNvY8/s1600/lemon+drizzle+cake+(5).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf0WGfYLJblEStRvEefj6pzks6BBbpN0wly8jMEdIMqNvhVrgl8habyadO8d-70I0P7q7X2exPvQxkCUy10B5N9Zu6zrkgY_Q2FYTlm4PdRl7-kfKGV2MBrDagQyPEaOV_lG8tQWyNvY8/s320/lemon+drizzle+cake+(5).JPG" tt="true" /></a>Lanahttp://www.blogger.com/profile/07244295901938155598noreply@blogger.com0tag:blogger.com,1999:blog-4974598342329038301.post-81422123457224893592010-03-13T03:03:00.000-08:002010-03-13T03:03:29.881-08:00Burnt Sugar - Candy Bar Cake<div class="separator" style="clear: both; text-align: center;"></div><br />
<div style="text-align: center;"><em>This was the most popular cake from our annual Cake Fest celebration in 2010. Our guests enjoyed the rich flavour the caramelized sugar gives to this cake as well as the assortment of tasty chocolate bars. This cake looks great and tastes even better.</em></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOmwA1xUOMUtFsgGsAmDkDOEsPNIWAILkHVhI7g80qy1LNfBP63O9rVNC91x4JmEw_vz9Kg87k1Wx_55HzUE17mekbuX46_hv80JGj1a6RKLZ2vTZqjDRks49AoqEySifVaB7Nxn7Err8/s1600-h/Candy+Bar+Cake+(2)+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOmwA1xUOMUtFsgGsAmDkDOEsPNIWAILkHVhI7g80qy1LNfBP63O9rVNC91x4JmEw_vz9Kg87k1Wx_55HzUE17mekbuX46_hv80JGj1a6RKLZ2vTZqjDRks49AoqEySifVaB7Nxn7Err8/s400/Candy+Bar+Cake+(2)+-+Copy.JPG" vt="true" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">3/4 cup granulated sugar</div><div class="separator" style="clear: both; text-align: center;">3/4 cup hot water</div><div class="separator" style="clear: both; text-align: center;">3 cups all-purpose flour</div><div class="separator" style="clear: both; text-align: center;">1 1/2 tsp. baking powder</div><div class="separator" style="clear: both; text-align: center;">1/4 tsp baking soda</div><div class="separator" style="clear: both; text-align: center;">1 1/2 cups granulated sugar</div><div class="separator" style="clear: both; text-align: center;">2/3 cup butter, softened</div><div class="separator" style="clear: both; text-align: center;">2 egg yolks</div><div class="separator" style="clear: both; text-align: center;">2 tsp. vanilla</div><div class="separator" style="clear: both; text-align: center;">2 egg whites</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;">Grease and lightly flour three 8x 1.5-inch round baking pans. In a large skillet cook the 3/4 cup granulated sugar over medium-high heat until the sugar just begins to melt (do not stir).</div><div align="left" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyrezyWBtaJJPHlf2CzvEPrI7zIkEtS5TTpolG4ScTe9rjgdwYQaoF1KMrx8eIqtDMutrjRMnjA5q5w8Ucfmxc_QfoYCaLufZIftcAVuu57dA-_e8B8tSmWRCnq2-OeJEyHojQ7sJAzVg/s1600-h/burnt+sugar+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyrezyWBtaJJPHlf2CzvEPrI7zIkEtS5TTpolG4ScTe9rjgdwYQaoF1KMrx8eIqtDMutrjRMnjA5q5w8Ucfmxc_QfoYCaLufZIftcAVuu57dA-_e8B8tSmWRCnq2-OeJEyHojQ7sJAzVg/s320/burnt+sugar+cake.JPG" vt="true" /></a></div><div align="left" class="separator" style="clear: both; text-align: center;">Reduce heat; cook until sugar is golden brown, about 1 to 3 minutes more, stirring constantly.</div><div align="left" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNE2Uh25FTSq1tU2AbvXj2L7BrQDMjGij1AizEKzh1UMkc9z7r0tBBBCf7JRacK4djl_jkL0U1e0V7QhjcvbP36HcJOYPJ7_rdM_oTkCkrBj0l9jUi8GzKWW49ug_3EgedYsIhP3TPkC8/s1600-h/burnt+sugar+cake+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNE2Uh25FTSq1tU2AbvXj2L7BrQDMjGij1AizEKzh1UMkc9z7r0tBBBCf7JRacK4djl_jkL0U1e0V7QhjcvbP36HcJOYPJ7_rdM_oTkCkrBj0l9jUi8GzKWW49ug_3EgedYsIhP3TPkC8/s320/burnt+sugar+cake+(2).JPG" vt="true" /></a></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;">Carefully stir in hot water (syrup will form lumps). Bring mixture to boiling; reduce heat. Continue stirring until mixture is free of lumps. </div><div align="left" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMkR0msXZuoXNRGdR2iOE2Occam9Mo4NYKGlt5k9xazoq13JTjrg8FzoxH7GTnFF0XA-IU63eZnc7fYuRkF_6BJBZ-eL1ymJAhoAz5hMKCVIg_tIPU2tluU0Rm3ogT3JB93u9RnJ9ui3s/s1600-h/burnt+sugar+cake+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMkR0msXZuoXNRGdR2iOE2Occam9Mo4NYKGlt5k9xazoq13JTjrg8FzoxH7GTnFF0XA-IU63eZnc7fYuRkF_6BJBZ-eL1ymJAhoAz5hMKCVIg_tIPU2tluU0Rm3ogT3JB93u9RnJ9ui3s/s320/burnt+sugar+cake+(3).JPG" vt="true" /></a></div><div align="left" class="separator" style="clear: both; text-align: center;">Remove from heat. Pour syrup into a large glass measuring cup. Add additional water to equal 1 3/4 cups liquid. Set aside to cool.</div><div align="left" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ4tyhp3mYliSbAL-kWj80sSEWydke9TepbycjRNR8e0uwScoMKpsNVHJnMZIF0WW4eksJP66_LJlIFpz6SCasYdkKsW7Y-O3Yv9TX3RUBGZadylOGVaFxMBgQZ0w4K0pAbGzUqHNQCQw/s1600-h/burnt+sugar+cake+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ4tyhp3mYliSbAL-kWj80sSEWydke9TepbycjRNR8e0uwScoMKpsNVHJnMZIF0WW4eksJP66_LJlIFpz6SCasYdkKsW7Y-O3Yv9TX3RUBGZadylOGVaFxMBgQZ0w4K0pAbGzUqHNQCQw/s320/burnt+sugar+cake+(4).JPG" vt="true" /></a></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;">In a large bowl stir together flour, baking powder, and baking soda. </div><div align="left" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuhd7JDZ6DlJbKYxpLkqQS2LdCqKYPmxKB3JL1ccRI_C5rCkJheakS9sYzsL6BgBttSGOWByTADCnQIfchvuge97It_RLik4365QS2TWmEaTX-gWbifLNSFdF0Lw9JYobKaWJe-bgzmrQ/s1600-h/burnt+sugar+cake+(6).JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuhd7JDZ6DlJbKYxpLkqQS2LdCqKYPmxKB3JL1ccRI_C5rCkJheakS9sYzsL6BgBttSGOWByTADCnQIfchvuge97It_RLik4365QS2TWmEaTX-gWbifLNSFdF0Lw9JYobKaWJe-bgzmrQ/s200/burnt+sugar+cake+(6).JPG" vt="true" width="200" /></a>In another large bowl, beat together the 1 1/2 cups granulated sugar, the 2/3 cup butter, egg yolks, and vanilla with an electric mixer on medium speed about 1 minute or until mixture is smooth. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYtgcjhGmY7K1fmGINxAcXz_pJC-uYPXlRGG1g1mdkjzE4EK8APlG4BZUFWYh06IC2tfGsdrO0uL5JrFQArCaRgs5ptla4RSIkbDwoZ_f7jCDchssSb4iVgeRTbRUyVkgobWrmbft-5Ak/s1600-h/burnt+sugar+cake+(5).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYtgcjhGmY7K1fmGINxAcXz_pJC-uYPXlRGG1g1mdkjzE4EK8APlG4BZUFWYh06IC2tfGsdrO0uL5JrFQArCaRgs5ptla4RSIkbDwoZ_f7jCDchssSb4iVgeRTbRUyVkgobWrmbft-5Ak/s200/burnt+sugar+cake+(5).JPG" vt="true" width="200" /></a></div><div align="left" class="separator" style="clear: both; text-align: center;">Alternately, add flour mixture and sugar syrup to egg yolk mixture, beating on low speed after each addition just until combined.</div><div align="left" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkwfqEU_kNbupUfe_j03IeyAYAU8DI5myJG2q7T9DP-JRljmOs5yYINVwB2Ix7-OjIEEKSIVuSvcRpMYOzLZtkHQfXHTiYrLlKz06RJbsvwI-F3oOcHNWqH0e4qmK2Y6Y0MyKUm9Hp754/s1600-h/burnt+sugar+cake+(7).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkwfqEU_kNbupUfe_j03IeyAYAU8DI5myJG2q7T9DP-JRljmOs5yYINVwB2Ix7-OjIEEKSIVuSvcRpMYOzLZtkHQfXHTiYrLlKz06RJbsvwI-F3oOcHNWqH0e4qmK2Y6Y0MyKUm9Hp754/s320/burnt+sugar+cake+(7).JPG" vt="true" /></a></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj50QQLHwoL9sOKL7adefm_oju4yvZmDq-ip_gz0Th6FnA2_KxgqwSiPHmVa2t8fXDSjXi7t4a6kt2ZmiPJCsZ8LaZWj392ppF9OI0WDhrL77rxBG94bV4tiaGFW88VVj7LOP8tmmKNyJY/s1600-h/burnt+sugar+cake+(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj50QQLHwoL9sOKL7adefm_oju4yvZmDq-ip_gz0Th6FnA2_KxgqwSiPHmVa2t8fXDSjXi7t4a6kt2ZmiPJCsZ8LaZWj392ppF9OI0WDhrL77rxBG94bV4tiaGFW88VVj7LOP8tmmKNyJY/s320/burnt+sugar+cake+(8).JPG" vt="true" /></a></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2g_tvWU01O_A4VZdJvROqCwxjwd93svybEFAxqLUfZaCFlL8zdSdmMc0wNu1gZlXS4wJ0ajJjDN4WIg8_GJd5wl1zt1c4TEzJD-UuS9wwy-z8NuwjZRFLUdl6YgHM2wJXNlOe8C7GNx4/s1600-h/burnt+sugar+cake+(9).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2g_tvWU01O_A4VZdJvROqCwxjwd93svybEFAxqLUfZaCFlL8zdSdmMc0wNu1gZlXS4wJ0ajJjDN4WIg8_GJd5wl1zt1c4TEzJD-UuS9wwy-z8NuwjZRFLUdl6YgHM2wJXNlOe8C7GNx4/s320/burnt+sugar+cake+(9).JPG" vt="true" /></a></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
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<div style="text-align: center;">Wash and dry beaters thoroughly. In a medium mixing bowl beat egg whites until stiff peaks form (tips stand straight). Gently fold whites into batter.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0L3pTo56Q7mSXi7UGoECqtl5bM6mQPSrDNSNB1d0DjpVGEG56lntMYqNgbrmwXQdx-SgHTkYni-T-9TNxH2k9wNKG3gxvSmhdzGJemu9kcD9tWKwcCVJF4hKjegQWQSmEdv-iyGwjeys/s1600-h/burnt+sugar+cake+(10).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0L3pTo56Q7mSXi7UGoECqtl5bM6mQPSrDNSNB1d0DjpVGEG56lntMYqNgbrmwXQdx-SgHTkYni-T-9TNxH2k9wNKG3gxvSmhdzGJemu9kcD9tWKwcCVJF4hKjegQWQSmEdv-iyGwjeys/s320/burnt+sugar+cake+(10).JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Divide batter into prepared pans; spread evenly. Bake in a 350 F oven (180 C) for 25 to 30 minutes or until wooden toothpicks inserted near centres come out clean. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-fGpdf6o3fouSn8HxviKcRI8V_RlXraaJLaUwi707ppWfIpcZxIx1U8MgTZZpjgYYuSIWpUNmqq44S7_sw5hFoC26xBsr11sjhj0wDduqFIbu9tUBbvrm_RCyNJUhIQlNrQlKameOUv4/s1600-h/burnt+sugar+cake+(11).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-fGpdf6o3fouSn8HxviKcRI8V_RlXraaJLaUwi707ppWfIpcZxIx1U8MgTZZpjgYYuSIWpUNmqq44S7_sw5hFoC26xBsr11sjhj0wDduqFIbu9tUBbvrm_RCyNJUhIQlNrQlKameOUv4/s320/burnt+sugar+cake+(11).JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Cool in pans on wire racks for 10 minutes. Remove cakes from pans. Transfer to wire racks; cool completely. </div><br />
<br />
<br />
<span style="font-size: large;">Prepare Browned Butter Frosting:</span> <br />
In a small saucepan heat and stir 1/2 cup butter (no substitutes) over low heat until melted. Continue heating until butter turns a nut-brown color. Remove from heat; cool for 5 minutes. In a large bowl beat together two 3-ounce packages of softened cream cheese with 3 Tbsp butter until combined. Beat in about 2 cups sifted icing sugar. Beat in the browned butter and 1 tsp vanilla. Gradually beat in an additional 4 1/2 cups sifted powdered sugar and 2-3 tsp. milk until the frosting is of spreading consistency. <br />
<br />
<br />
<span style="font-size: large;">To assemble the cake:</span> <br />
Spread 1/2 cup browned butter frosting over bottoms of 2 of the cake layers. Sprinkle each layer with half of hte finely chopped candy bars (I used Twix, Snickers, and Kit Kat this time 'round). <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz0MU_Dn_g9wt4uTpzp5tTPvbw1ImxfhnGviLnpz3CVR-dY-bJPwsFbjTXaW_N8i9fJoYzobf6R2uy7FveV_ZcHDh9EInscoZc0d2iFfmXOR60Dfxnt3_jhV8JnDE9ydYEzukmJIgauqk/s1600-h/burnt+sugar+cake+(12).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz0MU_Dn_g9wt4uTpzp5tTPvbw1ImxfhnGviLnpz3CVR-dY-bJPwsFbjTXaW_N8i9fJoYzobf6R2uy7FveV_ZcHDh9EInscoZc0d2iFfmXOR60Dfxnt3_jhV8JnDE9ydYEzukmJIgauqk/s320/burnt+sugar+cake+(12).JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Place the third (unfrosted) layer on top, rounded side up. Spread remaining frosting on top and sides of cake. If desired, garnish with coarsely chopped candy bar pieces.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik9uY90p-t7VIL2E0G8jMGuWrMQmlAea_QzU5IIFzFMpzzZ0uRC7EI3kxNkEtV-Vp3a-QAijm4WrygQ57EAzWlI5xjL6sqIrg5EuFIIa5H59w5iOiRyLYA1YRxztlMrx23bm0bkwpYaMc/s1600-h/burnt+sugar+candy+bar+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik9uY90p-t7VIL2E0G8jMGuWrMQmlAea_QzU5IIFzFMpzzZ0uRC7EI3kxNkEtV-Vp3a-QAijm4WrygQ57EAzWlI5xjL6sqIrg5EuFIIa5H59w5iOiRyLYA1YRxztlMrx23bm0bkwpYaMc/s320/burnt+sugar+candy+bar+cake.JPG" vt="true" /></a></div>Lanahttp://www.blogger.com/profile/07244295901938155598noreply@blogger.com0tag:blogger.com,1999:blog-4974598342329038301.post-77684662807263511072010-03-13T01:57:00.000-08:002010-03-13T01:57:43.525-08:00Mango Buttercream Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF2qWEuGUMt_uxAG83qlqjZHRgdXojdJfwyi9SGxjgYt40d6Zj1BUaePz68pwg4UlCNHuh25RKmaIFCD0cfmU1ltVhhZpNXbGYEaIYmN9z0lfSIJ8_nNGPQMNOoUY0AO1_n9S3zpSDSnA/s1600-h/mango+buttercream+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF2qWEuGUMt_uxAG83qlqjZHRgdXojdJfwyi9SGxjgYt40d6Zj1BUaePz68pwg4UlCNHuh25RKmaIFCD0cfmU1ltVhhZpNXbGYEaIYmN9z0lfSIJ8_nNGPQMNOoUY0AO1_n9S3zpSDSnA/s400/mango+buttercream+cake.JPG" vt="true" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">1 24-ounce jar mango slices in light syrup</div><div class="separator" style="clear: both; text-align: center;">1 cup sugar</div><div class="separator" style="clear: both; text-align: center;">6 beaten egg yolks</div><div class="separator" style="clear: both; text-align: center;">3 Tbsp orange liqueur or apricot brandy (I used the light syrup from the mango slices)</div><div class="separator" style="clear: both; text-align: center;">2 cups (1 pound) unsalted butter, softened</div><div class="separator" style="clear: both; text-align: center;">2 9- or 10-inch layers white cake, cooled </div><div class="separator" style="clear: both; text-align: center;">36-50 cream-filled cylinder cookies (depending on size of cake)</div><div class="separator" style="clear: both; text-align: center;">mango slices for garnish (optional)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For mango buttercream, drain the mango slices, reserving a few slices for garnish. Place in a blender, cover and process until smooth. (You should have 1 1/2 cups puree). </div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW3jMAJSHQAJbFCrldW982CBrmzttySjH-u-XYafW-vgxPJTD7pRwjkAvf4e_HdGimkuzLrxH-qngdNOrnOvJZMi9puFL5LRcIey9W8GX9aCnEArR56573PtVb3qDubyts8CmF65Aq8Kc/s1600-h/mango+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW3jMAJSHQAJbFCrldW982CBrmzttySjH-u-XYafW-vgxPJTD7pRwjkAvf4e_HdGimkuzLrxH-qngdNOrnOvJZMi9puFL5LRcIey9W8GX9aCnEArR56573PtVb3qDubyts8CmF65Aq8Kc/s200/mango+cake.JPG" vt="true" width="133" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;">In a heavy saucepan, gently simmer mango puree over medium-low heat until it is reduced to 1 cup, about 25 minutes, stirring frequently to prevent scorching. Stir the sugar into mango puree in saucepan. Cook and stir over medium heat until bubbly. Remove from heat. </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrctVgJHgUVKwhhhSoGuJQghF20njNpSJOW9CrTUY-OjUpappZHOTal9AsWsTMNxxNzOfCk8IFrKfCsU_ik7khBXrFd8ND_w1rHA0af1hyphenhyphenfLoTRzPKnnM2AKlnowREy515y20R92h4crk/s1600-h/mango+cake+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrctVgJHgUVKwhhhSoGuJQghF20njNpSJOW9CrTUY-OjUpappZHOTal9AsWsTMNxxNzOfCk8IFrKfCsU_ik7khBXrFd8ND_w1rHA0af1hyphenhyphenfLoTRzPKnnM2AKlnowREy515y20R92h4crk/s320/mango+cake+(4).JPG" vt="true" width="320" /></a> <br />
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<div style="text-align: center;">Gradually stir about 1 cup of the hot mixture into the beaten egg yolks.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp2AYXD8AETDrHkoVueARwDjVIh9ZzKBhajWh-4ehJUc9xZkEqwDhsVsRw12H7W5hPzD7owBT2BpudKvI6KlrdxnesGHs6NfMtv_miM1Zfd_r9cqwLM2ApYXZWYjguymamiXNdkYnT6Gs/s1600-h/mango+cake+(5).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp2AYXD8AETDrHkoVueARwDjVIh9ZzKBhajWh-4ehJUc9xZkEqwDhsVsRw12H7W5hPzD7owBT2BpudKvI6KlrdxnesGHs6NfMtv_miM1Zfd_r9cqwLM2ApYXZWYjguymamiXNdkYnT6Gs/s320/mango+cake+(5).JPG" vt="true" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Return the egg yolk mixture to the saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQykdawCAR7hUWIiA9E9LOIp8EFgkhvuO0bBn56g7iNNhA8O2lrc4a9aZW1y61KMGkJITIehFl0PS2Ikze6RcYtchJWO2xB_-QR4PDZajMTqGeb-xpbCVBqW8QVHosW_71I-PuIT9nEvE/s1600-h/mango+cake+(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQykdawCAR7hUWIiA9E9LOIp8EFgkhvuO0bBn56g7iNNhA8O2lrc4a9aZW1y61KMGkJITIehFl0PS2Ikze6RcYtchJWO2xB_-QR4PDZajMTqGeb-xpbCVBqW8QVHosW_71I-PuIT9nEvE/s320/mango+cake+(6).JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Quickly cool the mixture by placing the saucepan into a bowl of ice water. Stir in the liqueur/syrup. Stir for 2 minutes. Cover; chill for 1 hour.</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQykdawCAR7hUWIiA9E9LOIp8EFgkhvuO0bBn56g7iNNhA8O2lrc4a9aZW1y61KMGkJITIehFl0PS2Ikze6RcYtchJWO2xB_-QR4PDZajMTqGeb-xpbCVBqW8QVHosW_71I-PuIT9nEvE/s1600-h/mango+cake+(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAf9U7aPgRr1r4xZnfX9MiPeS1Wy4lmK0nEps61BZ6645SqU1UQF58ozSfVTKuzvDFe3Ak327UOGLCjoycq_9V7LKGTWVvG97H2YL-M27NDtQ8Akwf2zj3G7-QVbKtaYm45JQ8BW7rgYQ/s1600-h/mango+cake+(7).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAf9U7aPgRr1r4xZnfX9MiPeS1Wy4lmK0nEps61BZ6645SqU1UQF58ozSfVTKuzvDFe3Ak327UOGLCjoycq_9V7LKGTWVvG97H2YL-M27NDtQ8Akwf2zj3G7-QVbKtaYm45JQ8BW7rgYQ/s320/mango+cake+(7).JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">In a large mixing bowl, beat the butter with an electric mixer on medium speed until fluffy. Pour cooled mango mixture into beaten butter. Beat until fluffy. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;">Using a long, swerrated knife, split each cake layer in half horizontally. Place 1 cake layer on a plate. Frost with about 1/3 cup of the buttercream.</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEd9uKv4cO6DBfhzs5LnlRnNkvyjA2d1YtOFBhgu3UQ4JUMjnqw9PN9-2hrAParnl1GDJCPL3u78LpYXgQP5uSGd-1RrDYephCXMt3RsCTsHutBko3LGEmfIwntQoPSEwY1mekCvfGPlQ/s1600-h/mango+cake+(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEd9uKv4cO6DBfhzs5LnlRnNkvyjA2d1YtOFBhgu3UQ4JUMjnqw9PN9-2hrAParnl1GDJCPL3u78LpYXgQP5uSGd-1RrDYephCXMt3RsCTsHutBko3LGEmfIwntQoPSEwY1mekCvfGPlQ/s320/mango+cake+(8).JPG" vt="true" /></a> <br />
<div style="text-align: center;">Repeat with 2 more cake layers and 2/3 cup more of the buttercream. Top with the last cake layer. Spread remaining buttercream on top and sides of cake layers. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiVLN0LfWPovITO3x7sUn9AO6s7dbvS46T7pLG30I3ORipsOHic_PutLz2QHrRHBaK7FtI1zYvBrazOTLNnz7QLDxOpJxwHIl06I-KVMiauKTPqO-73nho-49mGNHE_3AiAAG3JasuqC4/s1600-h/mango+cake+(9).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiVLN0LfWPovITO3x7sUn9AO6s7dbvS46T7pLG30I3ORipsOHic_PutLz2QHrRHBaK7FtI1zYvBrazOTLNnz7QLDxOpJxwHIl06I-KVMiauKTPqO-73nho-49mGNHE_3AiAAG3JasuqC4/s320/mango+cake+(9).JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Lightly press cookies into buttercream, around sides of cake, cookie ends even with the bottom of cake and cookie tops extending sightly beyond height of cake. Chill cake or serve immediately. before serving, arrange mango slices in center of cake and garnish as desired.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF2qWEuGUMt_uxAG83qlqjZHRgdXojdJfwyi9SGxjgYt40d6Zj1BUaePz68pwg4UlCNHuh25RKmaIFCD0cfmU1ltVhhZpNXbGYEaIYmN9z0lfSIJ8_nNGPQMNOoUY0AO1_n9S3zpSDSnA/s1600-h/mango+buttercream+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF2qWEuGUMt_uxAG83qlqjZHRgdXojdJfwyi9SGxjgYt40d6Zj1BUaePz68pwg4UlCNHuh25RKmaIFCD0cfmU1ltVhhZpNXbGYEaIYmN9z0lfSIJ8_nNGPQMNOoUY0AO1_n9S3zpSDSnA/s400/mango+buttercream+cake.JPG" vt="true" width="400" /></a></div>Lanahttp://www.blogger.com/profile/07244295901938155598noreply@blogger.com0tag:blogger.com,1999:blog-4974598342329038301.post-48263009217933199602010-03-13T01:19:00.000-08:002010-03-13T01:19:22.158-08:00Peanut Butter Crunch Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtEmIbpz5sBGOHvV106g8PSZZh6F78Qe8sYXqSZ5tQ64tMK2rXFMcc-jqR0R6N3PqhP_jIaL3q_hKWlvOVBhN8cUIKOjbldQ6V-6XZqVAsRkBvZ9acYwiWeGY5rNPIz2emU8O0SaW3m0g/s1600-h/peanut+butter+crunch+cake.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtEmIbpz5sBGOHvV106g8PSZZh6F78Qe8sYXqSZ5tQ64tMK2rXFMcc-jqR0R6N3PqhP_jIaL3q_hKWlvOVBhN8cUIKOjbldQ6V-6XZqVAsRkBvZ9acYwiWeGY5rNPIz2emU8O0SaW3m0g/s400/peanut+butter+crunch+cake.JPG" vt="true" width="265" /></a><em>Quick cake mix fix-ups never go out of style, and here's a favourite from my files. (Hey, Cake Fest can't all be from-scratch recipes...)</em></div><br />
1 pkg. yellow cake mix<br />
1/2 cup chunky peanut butter<br />
3 eggs<br />
1 2/3 cups milk<br />
<br />
Nutty Chocoalte Frosting:<br />
4 3/4 cups icing sugar<br />
1/2 cup unsweetened cocoa powder<br />
1/4 tsp. salt<br />
1/3 cup boiling water<br />
1/3 cup softened butter or margarine<br />
1/4 cup chunky peanut butter<br />
1 tsp. vanilla<br />
<br />
For the cake: In a large mixing bowl combine the dry cake mix, 1/2 cup peanut butter, the eggs, and milk. Beat with an electric mixer on low speed until combined, scraping sides of bowl; beat for 2 minutes at medium speed. Bake as directed on package instructions (in this case I made cupcakes).<br />
<br />
Nutty Chocolate Frosting: In large mixing bowl, combine icing sugar (sifted), cocoa powder, salt. Add the boiling water, the butter/margarine, the 1/4 cup chunky peanut butter and vanilla. Beat with an electric mixer till well combined. Makes about 2.5 cups frosting.Lanahttp://www.blogger.com/profile/07244295901938155598noreply@blogger.com0tag:blogger.com,1999:blog-4974598342329038301.post-45113528802950504192010-03-13T01:04:00.000-08:002010-03-13T01:04:58.043-08:00BYU Brownies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDavb8sBzCFg9J7u-X7IV8TqUuyXhsB_RgxFJ8J_k4MhaGDaTEpjRonmYImMobPCoHONnalijt0oQwJB2VrASaIbVTswP9ByX4fLrysyaFJJNn3aYFAvJHuLzxrFpjzKlffMfWulwcoIU/s1600-h/byu+brownies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDavb8sBzCFg9J7u-X7IV8TqUuyXhsB_RgxFJ8J_k4MhaGDaTEpjRonmYImMobPCoHONnalijt0oQwJB2VrASaIbVTswP9ByX4fLrysyaFJJNn3aYFAvJHuLzxrFpjzKlffMfWulwcoIU/s320/byu+brownies.JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>Fudgy brownies with nuts, a creme-de-menthe icing, and chocolate frosting. These babies are served at every BYU event from dances to banquets.</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 cup margarine (227g)</div><div class="separator" style="clear: both; text-align: left;">1/2 cup cocoa powder</div><div class="separator" style="clear: both; text-align: left;">2 Tbsp. honey</div><div class="separator" style="clear: both; text-align: left;">4 eggs</div><div class="separator" style="clear: both; text-align: left;">2 cups sugar</div><div class="separator" style="clear: both; text-align: left;">1 3/4 cups flour</div><div class="separator" style="clear: both; text-align: left;">1/2 Tbsp. baking powder</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp. salt</div><div class="separator" style="clear: both; text-align: left;"> 1 cup chopped walnuts</div><div class="separator" style="clear: both; text-align: left;">12 oz. chocolate icing</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Mint topping:</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3H-Wl1QqIAHnAyVKi8cqz-gWu0PvXWMlqL04Di2SDGz9Ij_LN_uJ1fvA4JJal3VYHX0-p9eVEXissNjvYL3ffa-psNyVtbNRjZ4fclyWHmpOvxEVViSdfnVNW_W212dXk96hRNuYEe-4/s1600-h/byu+brownies+-+mint+ganache.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3H-Wl1QqIAHnAyVKi8cqz-gWu0PvXWMlqL04Di2SDGz9Ij_LN_uJ1fvA4JJal3VYHX0-p9eVEXissNjvYL3ffa-psNyVtbNRjZ4fclyWHmpOvxEVViSdfnVNW_W212dXk96hRNuYEe-4/s200/byu+brownies+-+mint+ganache.JPG" vt="true" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;">5 Tbsp margarine (2.5 oz)</div><div class="separator" style="clear: both; text-align: left;">dash of salt</div><div class="separator" style="clear: both; text-align: left;">3 Tbsp. milk</div><div class="separator" style="clear: both; text-align: left;">1 Tbsp. light corn syrup</div><div class="separator" style="clear: both; text-align: left;">2 1/3 cups icing sugar</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp. mint extract </div><div class="separator" style="clear: both; text-align: left;">green food colouring </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs3f3KaYPoi0J4sYsnNTePQlPFa-w-QIfgVsWr1n7SDzdsFpL1O5oRRMrwsFhoqI9QyPLpPo7_jx3Z9RCc9HjeRxsE4uXeujeLs0cfcvKAH-NiJwzPNRnW6deLRywnhbwVXR4kNUSYOnA/s1600-h/byu+brownies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs3f3KaYPoi0J4sYsnNTePQlPFa-w-QIfgVsWr1n7SDzdsFpL1O5oRRMrwsFhoqI9QyPLpPo7_jx3Z9RCc9HjeRxsE4uXeujeLs0cfcvKAH-NiJwzPNRnW6deLRywnhbwVXR4kNUSYOnA/s320/byu+brownies.JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Add nuts. Pour batter into a greased cookie sheet and bake at 350 F (180 C) for 25 minutes or till cooked through. Cool.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Prepare mint icing: soften margarine. Add salt, corn syrup, and icing sugar. Beat until smooth and fluffy. Add mint extract and food colouring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJy_sn307f_Sb-DlEg8skhFlc0kPetvxHZI3V6bYIBbRQZevxa-LuyW5ttAWPYITkWmBrXyr-iYoTtbn-2fjVugYO8w-AvxFLUD1x8MpToXvV2Q6CIbfvEnN5yREXOSt0BFIGadD3jabE/s1600-h/byu+brownies+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJy_sn307f_Sb-DlEg8skhFlc0kPetvxHZI3V6bYIBbRQZevxa-LuyW5ttAWPYITkWmBrXyr-iYoTtbn-2fjVugYO8w-AvxFLUD1x8MpToXvV2Q6CIbfvEnN5yREXOSt0BFIGadD3jabE/s320/byu+brownies+(2).JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Spread mint icing over brownies. Place brownies in the freezer a short time to stiffen the icing. Remove from the freezer and <em>carefully</em> add a layer of your favourite chocolate icing.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihzhyhXooiKD50XWgsa0knlfR7cbFjMgNrUUlhZse8pydhKGTAzj7sEcjh8epbujXdo0tANGw_2LhY8BeMg-lLN_HlGFxoXNoPG-Ohlo99C75j7tjKXbNJjFK7CD0Sej7rNeqVUDcQTNU/s1600-h/brownie+tray.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihzhyhXooiKD50XWgsa0knlfR7cbFjMgNrUUlhZse8pydhKGTAzj7sEcjh8epbujXdo0tANGw_2LhY8BeMg-lLN_HlGFxoXNoPG-Ohlo99C75j7tjKXbNJjFK7CD0Sej7rNeqVUDcQTNU/s400/brownie+tray.JPG" vt="true" width="267" /></a></div>Lanahttp://www.blogger.com/profile/07244295901938155598noreply@blogger.com0tag:blogger.com,1999:blog-4974598342329038301.post-24744882490064366782010-02-22T08:19:00.000-08:002010-02-22T08:19:36.241-08:00Fudge EcstasiesThe name says it all. For this batch, I used chocolate krispies in place of the nuts, to be more kid-friendly.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtrpOq0Gk-qSkovPbjDcv2sM0ZatcIGgmBt4hdMkIfb_Ob3vsYpayjCkKIto3CkC38b7LI3zLcy1TKKgbxEvCJaHRqANnuBBuL0hiAdfhRfEw9q1GlZVLQsd8ePnLhV-gjxixWziAot8g/s1600-h/fudge+cookies+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtrpOq0Gk-qSkovPbjDcv2sM0ZatcIGgmBt4hdMkIfb_Ob3vsYpayjCkKIto3CkC38b7LI3zLcy1TKKgbxEvCJaHRqANnuBBuL0hiAdfhRfEw9q1GlZVLQsd8ePnLhV-gjxixWziAot8g/s320/fudge+cookies+(4).JPG" /></a></div><div style="text-align: center;">12 ounces (2 cups) semisweet chocolate pieces</div><div style="text-align: center;">2 ounces unsweetened chocolate, chopped</div><div style="text-align: center;">2 Tbsp butter or margarine</div><div style="text-align: center;">2 eggs</div><div style="text-align: center;">2/3 cup sugar</div><div style="text-align: center;">1/4 cup flour</div><div style="text-align: center;">1 tsp vanilla</div><div style="text-align: center;">1/4 tsp baking powder</div><div style="text-align: center;">1 cup chopped nuts (or krispies)</div><br />
Grease a cookie sheet; set aside. <br />
<br />
<div style="text-align: center;">In heavy saucepan, heat <strong><em>1 cup</em></strong> of the chocolate pieces, the unsweetened chocolate, and butter till melted, stirring constantly.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLMKqpREoi9fEkmdX7SE5oi9InaWxKoSD1cTAdePYJMcCye6-w6PAzlElGIt7hQIWKGraFRQHJ_xyS-iOb1WiNc-FjEJYhTxMG7aC_xRnDoVweYqWZrs7Jm-NeJEyGnMELTzB3CCJeMC4/s1600-h/fudge+cookies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLMKqpREoi9fEkmdX7SE5oi9InaWxKoSD1cTAdePYJMcCye6-w6PAzlElGIt7hQIWKGraFRQHJ_xyS-iOb1WiNc-FjEJYhTxMG7aC_xRnDoVweYqWZrs7Jm-NeJEyGnMELTzB3CCJeMC4/s320/fudge+cookies.JPG" /></a></div><br />
Add the eggs, sugar, flour, vanilla, and baking powder. Beat till combined, scraping sides of pan occasionally. Stir in remaining 1 cup chocolate pieces and nuts (or krispies). Drop dough by rounded teaspoons 2 inches apart on the prepared cookie sheet. <br />
<br />
Bake in a 350 F oven (180 C) for 8 to 10 minutes, or till edges are firm and surfaces are dull and crackled. Transfer cookies to a wire rack and let cool. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHR8EtAVmbaH6PNLpkNZGpD8mTnZfHTimqcOQbXTjjpRsBjntKFZOXCGfGEzmzr-Ss4kx1SQbmLBoDjKIkAzBUY2x2u3MC35bBOPdO4ZXmI7fxqvDVu0X6K_eZ0SFkAAurzXtfgjJlL6k/s1600-h/fudge+cookies+(2).JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ct="true" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHR8EtAVmbaH6PNLpkNZGpD8mTnZfHTimqcOQbXTjjpRsBjntKFZOXCGfGEzmzr-Ss4kx1SQbmLBoDjKIkAzBUY2x2u3MC35bBOPdO4ZXmI7fxqvDVu0X6K_eZ0SFkAAurzXtfgjJlL6k/s200/fudge+cookies+(2).JPG" width="133" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFlm-nTnGHJuBYjfYRVHoAvXSpwJxPqzBTB61w-3IGn-RPJCE0wZ3WvQVsDZSAIVTNgqBrf1erisaXNiQnhZzUsGQnmlZdLzA7NwfMkrz87qb79KRNdyJQVOL1bv9gZrZELLEhSkOCBT8/s1600-h/fudge+cookies+(3).JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFlm-nTnGHJuBYjfYRVHoAvXSpwJxPqzBTB61w-3IGn-RPJCE0wZ3WvQVsDZSAIVTNgqBrf1erisaXNiQnhZzUsGQnmlZdLzA7NwfMkrz87qb79KRNdyJQVOL1bv9gZrZELLEhSkOCBT8/s320/fudge+cookies+(3).JPG" /></a>Lanahttp://www.blogger.com/profile/07244295901938155598noreply@blogger.com0tag:blogger.com,1999:blog-4974598342329038301.post-88937417531142873502010-02-16T10:18:00.000-08:002010-04-27T11:14:03.001-07:00Pancakes (Euro-Style)<div class="separator" style="clear: both; text-align: center;"><em> Traditionally, the English eat these pancakes topped with lemon juice and sugar. But we like to make them savoury for main course (with ham and swiss cheese) and then bundle in our favourite sweet toppings for dessert (strawberries & cream, Nutella & banana, etc.) </em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJCzSp1z0POiw5PXDh6NXNBACarXklR1xcOUBrBTEyJdnCLuq9dRahmwtTgG1XOAJ_tMfp6dZR7GdIQiWulrUQl3FQZXFssSUwRo1DoLeZTKGKlYlbiBEaleIJYXztpInnHpnhrYySSb8/s1600-h/pancakes+(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJCzSp1z0POiw5PXDh6NXNBACarXklR1xcOUBrBTEyJdnCLuq9dRahmwtTgG1XOAJ_tMfp6dZR7GdIQiWulrUQl3FQZXFssSUwRo1DoLeZTKGKlYlbiBEaleIJYXztpInnHpnhrYySSb8/s400/pancakes+(6).JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">2 beaten eggs</div><div class="separator" style="clear: both; text-align: center;">1-1/2 cups milk</div><div class="separator" style="clear: both; text-align: center;">1 cup flour (I mixed wholewheat and all-purpose, half and half)</div><div class="separator" style="clear: both; text-align: center;">1 Tbsp cooking oil</div><div class="separator" style="clear: both; text-align: center;">2 Tbsp sugar (optional)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Combine eggs, milk, flour, oil, and sugar. Beat till well mixed. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Heat a 6-inch skillet, then remove from heat and grease with butter. (I use a silicone pastry brush which is highly heat resistant).</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmpLR4jx6SJwXyI3lZOPkCOTvW0bdYoIXnpmuATAdMT_9ucUwbVT-0ra3W8ksNiZPctNxJ9XuJtD01G6rOuq8D7BIoASidugc4V5vOpgGmUANswjmeD488q0RwFlkGL3zxyLDNYZfwgiw/s1600-h/pancakes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="163" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmpLR4jx6SJwXyI3lZOPkCOTvW0bdYoIXnpmuATAdMT_9ucUwbVT-0ra3W8ksNiZPctNxJ9XuJtD01G6rOuq8D7BIoASidugc4V5vOpgGmUANswjmeD488q0RwFlkGL3zxyLDNYZfwgiw/s200/pancakes.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ladle in about 3 Tbsp of pancake batter, then lift and tilt skillet to spread batter evenly.</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAM7cBhJyrUOlu0c7Nru7lXyb_VrNOeJqIzbMhyQ4M7qulBn9gG1T4QD1GYA87ILC_5sqPh9SIOcNAA3Xn7nND2r3jA3xsXbG78QoGoa11mS56Hj4NXoP7k2sGJ2WGqVUS5j5VOSSYcz4/s1600-h/pancakes+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAM7cBhJyrUOlu0c7Nru7lXyb_VrNOeJqIzbMhyQ4M7qulBn9gG1T4QD1GYA87ILC_5sqPh9SIOcNAA3Xn7nND2r3jA3xsXbG78QoGoa11mS56Hj4NXoP7k2sGJ2WGqVUS5j5VOSSYcz4/s200/pancakes+(2).JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRErowWWI3bIHga8a8h9rk84v9QtYXm4zT9KjDfftVjXiPsZk8qu_7tZ2zSXpPIYyry-6gaDU4FDG2pd0Gj34OpwHL1QIp_NN8OVeMwVPvFgeHV7oKUCrweAlniC6dVfdxhEHRLH6kvB0/s1600-h/pancakes+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRErowWWI3bIHga8a8h9rk84v9QtYXm4zT9KjDfftVjXiPsZk8qu_7tZ2zSXpPIYyry-6gaDU4FDG2pd0Gj34OpwHL1QIp_NN8OVeMwVPvFgeHV7oKUCrweAlniC6dVfdxhEHRLH6kvB0/s320/pancakes+(3).JPG" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Return to heat; brown, then flip. Invert cooked pancakes onto a serving dish and repeat the process until all the batter is used up. For easy eating, spread your fillings evenly onto the flat pancake, then fold the pancake in half; then in half again. This makes a nice triangle/cup-shape that is simple to hold and eat whilst containing all the filling's goodness. Alternatively, you can roll them up jelly-roll style and eat with knife and fork.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Leftovers? These p-cakes also make a great wrap for packed lunches.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">*Note: I usually double or triple this recipe when feeding my family of 4 - gives plenty for main course and dessert. </div>Lanahttp://www.blogger.com/profile/07244295901938155598noreply@blogger.com0tag:blogger.com,1999:blog-4974598342329038301.post-83573606219254231412010-02-16T05:21:00.000-08:002010-02-16T05:21:04.222-08:00Oatmeal-Chocolate Chip CookiesThese cookies make a frequent appearance at our weekly Family Home Evenings on Monday nights. I always use wholewheat flour in this recipe and that, combined with the oats, makes these crispy, delicious morsels perfect for dunking in ice cold milk.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrLpQ1fITwM_8RpgU51Zo6I4DxITkMciWtkSH6nuzjA1_sV0Jtt8KCZlZBJrf_LBZRpUmI-cMxRhf3irWokCpYxdK52YFdDH3N-fAIraG2_s3euhaJQw2nAPZJuC9um5-KZqgDSTps-d0/s1600-h/oatmeal+cookies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrLpQ1fITwM_8RpgU51Zo6I4DxITkMciWtkSH6nuzjA1_sV0Jtt8KCZlZBJrf_LBZRpUmI-cMxRhf3irWokCpYxdK52YFdDH3N-fAIraG2_s3euhaJQw2nAPZJuC9um5-KZqgDSTps-d0/s200/oatmeal+cookies.JPG" width="200" /></a></div><div style="text-align: center;">1 cup butter or margarine</div><div class="separator" style="clear: both; text-align: center;">1/5 cups sugar</div><div class="separator" style="clear: both; text-align: center;">1 tsp baking powder</div><div class="separator" style="clear: both; text-align: center;">1/2 tsp. baking soda</div><div class="separator" style="clear: both; text-align: center;">1 egg</div><div class="separator" style="clear: both; text-align: center;">1 tsp. vanilla</div><div class="separator" style="clear: both; text-align: center;">1-1/4 cups wholewheat flour</div><div class="separator" style="clear: both; text-align: center;">1-1/2 cups oats</div><div class="separator" style="clear: both; text-align: center;">6-oz semisweet chocolate pieces</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In large mixing bowl, beat butter (or margarine) on medium to high speed for 30 seconds. Add the sugar, baking powder, and baking soda. Beat till combined, scraping sides of bowl occasionally. Beat in egg and vanilla till combined. Then mix in flour. Stir in oats and chocolate pieces.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Drop dough by rounded teaspoons about 3 inches apart on an ungreased cookie sheet. Bake in a 375 F (190 C) oven for 8 to 10 minutes or till edges are firm. Transfer cookies to a wire rack and let cool. Makes about 48 cookies.</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzff9xarzo-N7EfcfJua7Dg8d4XfInwHBrmFfFJAHF5tpQ9zxst8TgWTlrcUBgUaw8MYNz-ae1rx3nmCD2YmHNM1FlUHEyzUc3dLg9xTwahSlNiSlg8wg0834ssV3r92VPxbTATqhAcas/s1600-h/oatmeal+cookies+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzff9xarzo-N7EfcfJua7Dg8d4XfInwHBrmFfFJAHF5tpQ9zxst8TgWTlrcUBgUaw8MYNz-ae1rx3nmCD2YmHNM1FlUHEyzUc3dLg9xTwahSlNiSlg8wg0834ssV3r92VPxbTATqhAcas/s400/oatmeal+cookies+(2).JPG" width="400" /></a></div>Lanahttp://www.blogger.com/profile/07244295901938155598noreply@blogger.com0tag:blogger.com,1999:blog-4974598342329038301.post-34517835026308194482010-02-16T03:28:00.000-08:002010-02-16T03:28:54.096-08:00Piña Colada Fruit Dip<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYN1ww8nHxRXkZxWDmAgAwc6sws3-lY_6iEvX5ALHnjB_kwA-KGLhfVaOwNKZxoATbLgOfB5te9Wit5sZ2slTRaW3mSFjH91588GoVqBHzF_XJQMx64lOYB5GfCufd871cH3FWCavrxYs/s1600-h/fruit+dip+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYN1ww8nHxRXkZxWDmAgAwc6sws3-lY_6iEvX5ALHnjB_kwA-KGLhfVaOwNKZxoATbLgOfB5te9Wit5sZ2slTRaW3mSFjH91588GoVqBHzF_XJQMx64lOYB5GfCufd871cH3FWCavrxYs/s400/fruit+dip+(2).JPG" width="400" /></a></div><div style="text-align: center;"><em>This creamy, pale yellow dip is excellent with fresh fruit. And at only 45 calories per serving (1/2 cup) it makes for a healthy snack option too.</em></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">14-oz. (398 mL) can of crushed pineapple, with juice</div><div style="text-align: center;">3/4 cup milk (175 mL)</div><div style="text-align: center;">1/2 cup coconut milk (125 mL)</div><div style="text-align: center;">4-oz. cream cheese, softened and cut up (125 g)</div><div style="text-align: center;">1 package instant vanilla pudding powder (4 serving size)</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfThRWaVnC_h-lrQVYGVXdP-ZQDV-0buAmAU5vODaJaebhFYqEbS0YO60zfOORvAGjhaNFqaKLVVmQZCBG7DwFKhzrN3_asCx_yv-CQHX4f5gexwCX-X-3Ix4lMQ6ns-aZCz29-nqGKs4/s1600-h/fruit+dip.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfThRWaVnC_h-lrQVYGVXdP-ZQDV-0buAmAU5vODaJaebhFYqEbS0YO60zfOORvAGjhaNFqaKLVVmQZCBG7DwFKhzrN3_asCx_yv-CQHX4f5gexwCX-X-3Ix4lMQ6ns-aZCz29-nqGKs4/s320/fruit+dip.JPG" /></a></div><div style="text-align: center;">Measure pineapple with juice, milk and coconut milk into blender. Process until smooth.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Add cream cheese. Process until smooth. Add pudding powder. Process until well blended. Turn into serving bowl. Chill. Makes 3 and 2/3 cup (900 mL)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_VHOgOp8x2U6dNr8YQY8MDAIWOBV-j3itzFLxDnXxTmcIjkduJYRcXTqEUL0FTfBkXanPR5Vr_kZKNoyfB7T2dAE4n0zSzf8aIIjZ-LmcHAj0hzcyV_BEYp_2-cmtvqKHemJofsDDeg/s1600-h/fruit+dip+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_VHOgOp8x2U6dNr8YQY8MDAIWOBV-j3itzFLxDnXxTmcIjkduJYRcXTqEUL0FTfBkXanPR5Vr_kZKNoyfB7T2dAE4n0zSzf8aIIjZ-LmcHAj0hzcyV_BEYp_2-cmtvqKHemJofsDDeg/s400/fruit+dip+(3).JPG" width="400" /></a></div>Lanahttp://www.blogger.com/profile/07244295901938155598noreply@blogger.com0tag:blogger.com,1999:blog-4974598342329038301.post-64672098993011321972010-02-12T11:07:00.000-08:002010-02-12T11:07:41.778-08:00Kettle Corn (sweet popcorn)<em>You'll need a Whirley-Pop stovetop popcorn pan to make this delicious snack. These are commercially available at any retail outlet in the U.S. For U.K., order online <a href="http://www.melburyandappleton.co.uk/whirley-pop-popcorn-maker-63-p.asp">here</a>.</em><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQznf_xz0GyBkEuks0q6edziktWE9U1OjdpIxjf3HWw-Cly352APDIM-OAm9OZ50bGGhqpN77qTxW5JMVKiqjnAF31f4-Zi2wM-1tho8-2uo-gcjTTK17DTD-8nkbT9lLjmmTvcO2PEqI/s1600-h/whirley+pop+2.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ct="true" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQznf_xz0GyBkEuks0q6edziktWE9U1OjdpIxjf3HWw-Cly352APDIM-OAm9OZ50bGGhqpN77qTxW5JMVKiqjnAF31f4-Zi2wM-1tho8-2uo-gcjTTK17DTD-8nkbT9lLjmmTvcO2PEqI/s200/whirley+pop+2.jpg" width="200" /></a></div><br />
<br />
Ingredients:<br />
<br />
1/4 cup cooking oil<br />
1/4 cup sugar<br />
1/3 cup popping corn<br />
6 - 7 drops food colouring (optional)<br />
<br />
Put all ingredients inside Whirley-Pop. Heat on stovetop at medium-high temperatures and turn crank continuously until popping stops. Empty contents onto large baking tray and gently break up pieces using a spatula or wooden spoon. Cool and serve.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgasq7bka6yz_ae1_U4sx6G26Bv1YIwDEJe23Qw1iWFdC_pPT_4bGYzwJqoE9Jc8Us96GzUH6edmIoldnB_3QWc4HOyxcgi-Rv50R3cJRxBG7uKVCpB8lEObYnFDx9IWifxF-J6G9tXVDs/s1600-h/Princess+Popcorn.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgasq7bka6yz_ae1_U4sx6G26Bv1YIwDEJe23Qw1iWFdC_pPT_4bGYzwJqoE9Jc8Us96GzUH6edmIoldnB_3QWc4HOyxcgi-Rv50R3cJRxBG7uKVCpB8lEObYnFDx9IWifxF-J6G9tXVDs/s320/Princess+Popcorn.JPG" /></a></div>Lanahttp://www.blogger.com/profile/07244295901938155598noreply@blogger.com0tag:blogger.com,1999:blog-4974598342329038301.post-5882494707833810482010-02-04T06:35:00.000-08:002010-02-04T06:35:18.068-08:00Baby Banana Breads<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvOG7U4lbp1n87R2Jlcy2ma0fsNvdnWBQWzC0wKK2VrVgIy7oa_F5EGOAH-bXBQAlLGwHyQWvERuAErS4-S9CpA2wU50MNWY1Dawg4_3NpbcxXGbCCS1uZzB940wAER8GQmPVyTsWsXGY/s1600-h/banana+bread+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvOG7U4lbp1n87R2Jlcy2ma0fsNvdnWBQWzC0wKK2VrVgIy7oa_F5EGOAH-bXBQAlLGwHyQWvERuAErS4-S9CpA2wU50MNWY1Dawg4_3NpbcxXGbCCS1uZzB940wAER8GQmPVyTsWsXGY/s400/banana+bread+(3).JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>These little treats are perfect for using up over-ripe bananas and make a wonderful gift for friends and neighbours.</em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><strong>Ingredients</strong></span>:</div><div class="separator" style="clear: both; text-align: left;">1.5 cups flour</div><div class="separator" style="clear: both; text-align: left;">1.5 tsp baking powder</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp baking soda</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp. ground cinnamon</div><div class="separator" style="clear: both; text-align: left;">1 egg</div><div class="separator" style="clear: both; text-align: left;">1 cup mashed bananas (about 3 medium)</div><div class="separator" style="clear: both; text-align: left;">3/4 cup sugar</div><div class="separator" style="clear: both; text-align: left;">1/4 cup cooking oil</div><div class="separator" style="clear: both; text-align: left;">1/2 cup chocolate chips (or sub walnuts)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. Grease the bottom and sides of 3 small loaf pans (or 1 regular-size loaf pan); set aside. In a medium mixing bowl combine the flour, baking powder, baking soda, cinnamon, and 1/8 tsp. salt. Make a well in the center of the dry mixture; set aside.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2. In another bowl combine the egg, bananas, sugar, and cooking oil. Add egg mixture all at once to dry mixture. </div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUn1NifEkv4Gy82oNpBxarw_I0xTLXgOLvNqldr-iimw2XI02MlukmNtXypKNcxSoZOilslHMg3YUs99wGh8Y2O6Gje-t9t5nPciYbecb5wjftZQCRVvXXtmF5BSJTobj2SfHgZoB5YEQ/s1600-h/banana+bread.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUn1NifEkv4Gy82oNpBxarw_I0xTLXgOLvNqldr-iimw2XI02MlukmNtXypKNcxSoZOilslHMg3YUs99wGh8Y2O6Gje-t9t5nPciYbecb5wjftZQCRVvXXtmF5BSJTobj2SfHgZoB5YEQ/s320/banana+bread.JPG" /></a>Stir just till moistened (batter should be lumpy). Fold in chocolate chips/nuts.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3. Spoon batter into the prepared pans. Top with a prepared crumble or streusel topping, if desired (optional). Bake in a 350 F oven for 50-55 minutes or till a wooden toothpick inserted near center comes out clean. Cool in pans on a wire rack for 10 minutes.</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDSUQD-XC9-Ytzrk_l0I8D7RMnJKNh6hNt9IAX_mdguqjEsoKhTL4WJrbYdgYrz-mJKPPr5bofnYF-qxgivTZ_7E8-MNop9d0cGeL9bH6l8WnxVaIIA_5GNTCq-5rTlG3AcRH05ZdEUCs/s1600-h/banana+bread+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDSUQD-XC9-Ytzrk_l0I8D7RMnJKNh6hNt9IAX_mdguqjEsoKhTL4WJrbYdgYrz-mJKPPr5bofnYF-qxgivTZ_7E8-MNop9d0cGeL9bH6l8WnxVaIIA_5GNTCq-5rTlG3AcRH05ZdEUCs/s320/banana+bread+(2).JPG" /></a>Remove loaves from pans; cool on a wire rack. Wrap and store overnight before slicing.</div>Lanahttp://www.blogger.com/profile/07244295901938155598noreply@blogger.com0tag:blogger.com,1999:blog-4974598342329038301.post-12201891407789411382010-01-25T13:05:00.000-08:002010-07-25T11:12:33.168-07:00Princess Castle Cake<div class="separator" style="clear: both; text-align: center;">I made a pink castle cake for my daughter's 4th birthday party (Princess theme!) and this stone-grey castle cake for her Preschool Graduation party which had a "Prince and Princess" theme. Both cakes were a huge hit.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtyV0kc4adc5SXmjRAgOdN-9MvpFINackKgTGN4m0hcUgyw1uX_A-CHRW363p2ZDpYWeTUu2Pb7WbjbzuUiihu4tr2zkYlGxQoND-AanVTSAekkk_OtXVurXhOuG91OK3AY_YLddfrbn4/s1600/castle+cake+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" hw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtyV0kc4adc5SXmjRAgOdN-9MvpFINackKgTGN4m0hcUgyw1uX_A-CHRW363p2ZDpYWeTUu2Pb7WbjbzuUiihu4tr2zkYlGxQoND-AanVTSAekkk_OtXVurXhOuG91OK3AY_YLddfrbn4/s400/castle+cake+(2).JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: left;">I used the following tutorial to make this cake:<em> </em></div><object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/fNKh75uxKN4&hl=en_US&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/fNKh75uxKN4&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br />
Don't forget to grease and flour your cake pans, this makes all the difference when it comes to extracting your beautiful cakes!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg21W6FvGt0m5j5oeLBhFEE3mMplUsTMmwdmuCxtdUlcK3znplkeD1X7uN6qYXupXlDHfZstmwXt0ZFp7y4a5XQIdaQqkuD-3UmbvBzSURvJUbfMMBx4VjxNIO4QRtJlKWLvT-t4Nw2Dr0/s1600-h/castle+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg21W6FvGt0m5j5oeLBhFEE3mMplUsTMmwdmuCxtdUlcK3znplkeD1X7uN6qYXupXlDHfZstmwXt0ZFp7y4a5XQIdaQqkuD-3UmbvBzSURvJUbfMMBx4VjxNIO4QRtJlKWLvT-t4Nw2Dr0/s320/castle+cake.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsvOqXS1e02bZ_eCEEEb4dMDc6l4rjkX0eWyOdTYC3Og27NRCKTtXBr-4hSmyiMDBSPEx_ks79xMpGAuCT0v_6dSEus_HiU1GuFHhHaF2Qnt-zsHEkzgL_z4VIRJH81xOKSxdsRTPsDQ8/s1600-h/castle+cake+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" mt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsvOqXS1e02bZ_eCEEEb4dMDc6l4rjkX0eWyOdTYC3Og27NRCKTtXBr-4hSmyiMDBSPEx_ks79xMpGAuCT0v_6dSEus_HiU1GuFHhHaF2Qnt-zsHEkzgL_z4VIRJH81xOKSxdsRTPsDQ8/s200/castle+cake+(2).JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">To make 'stones' for the castle, I simply slid a toothpick through and free-handed the blocks design.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtyV0kc4adc5SXmjRAgOdN-9MvpFINackKgTGN4m0hcUgyw1uX_A-CHRW363p2ZDpYWeTUu2Pb7WbjbzuUiihu4tr2zkYlGxQoND-AanVTSAekkk_OtXVurXhOuG91OK3AY_YLddfrbn4/s1600/castle+cake+(2).JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" hw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtyV0kc4adc5SXmjRAgOdN-9MvpFINackKgTGN4m0hcUgyw1uX_A-CHRW363p2ZDpYWeTUu2Pb7WbjbzuUiihu4tr2zkYlGxQoND-AanVTSAekkk_OtXVurXhOuG91OK3AY_YLddfrbn4/s200/castle+cake+(2).JPG" width="150" /></a></div>Lanahttp://www.blogger.com/profile/07244295901938155598noreply@blogger.com0tag:blogger.com,1999:blog-4974598342329038301.post-63779886096666893132010-01-25T12:43:00.000-08:002010-01-25T12:43:33.620-08:00Chocolate Crème Brûlée<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmVXWE_37NlcuCdWEB2xhqvlQkP5AHdyAKEADkcHv2491t_9R1h8V9QYVRL_j4GapJ8fXXgLy7896binNTgNK-b727vmmMHCS-6mwDBYX9xAIxCosb40lxXobRfBHYDk-iuj2p_3A9eMM/s1600-h/choc+creme+brulee+(9).JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" mt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmVXWE_37NlcuCdWEB2xhqvlQkP5AHdyAKEADkcHv2491t_9R1h8V9QYVRL_j4GapJ8fXXgLy7896binNTgNK-b727vmmMHCS-6mwDBYX9xAIxCosb40lxXobRfBHYDk-iuj2p_3A9eMM/s320/choc+creme+brulee+(9).JPG" /></a><em>After the demise of the ice cream maker, I had to find a use for the extra cream before it expired. If there's anything I love as much as ice cream, it's this. In fact, it may even be better than ice cream!</em><br />
</div><br />
Ingredients:<br />
<div align="left">2 cups whipping cream<br />
</div><div align="left">3 ounces semisweet chocolate, chopped<br />
</div><div align="left">5 slightly beaten egg yolks<br />
</div><div align="left">1/4 cup sugar<br />
</div><div align="left">1 tsp vanilla<br />
</div><div align="left">1/4 tsp salt<br />
</div><div align="left">fine sugar for topping<br />
</div><div align="left"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5oMNCmUmkimlEiKfuAH_bhBt8FGVXS71lE_FaHrXLr4PTQot7wHSbHr9Vxg70kNozuw7OGrGqTpAhHaG7Lss0ZC48BzhAFDoIveeleRk8hyG6CtOgqUOfhabdQFkW4UQWBFTahXtkZBA/s1600-h/choc+creme+brulee+(2).JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" mt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5oMNCmUmkimlEiKfuAH_bhBt8FGVXS71lE_FaHrXLr4PTQot7wHSbHr9Vxg70kNozuw7OGrGqTpAhHaG7Lss0ZC48BzhAFDoIveeleRk8hyG6CtOgqUOfhabdQFkW4UQWBFTahXtkZBA/s200/choc+creme+brulee+(2).JPG" width="200" /></a><br />
</div><div align="left">In a medium heavy saucepan, heat and stir 1/3 cup of the whipping cream and the chocolate over low heat until chocolate is melted. Remove from heat. Using a whisk, gradually add the remaining cream.<br />
</div><div align="left"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggBetjXPlI6uyG80i191cu0_-GvgOj8zDqcGXoFSDJ9rsrXr5KXRbNgzjPUQZWad598Y-ZCc3Gz-aRDj-4i5SfTXehkcvf0kECarFIoGVyZ6N0v1g-MPxS2BczyAx5xQ9yLaJe8rrXrIw/s1600-h/choc+creme+brulee+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggBetjXPlI6uyG80i191cu0_-GvgOj8zDqcGXoFSDJ9rsrXr5KXRbNgzjPUQZWad598Y-ZCc3Gz-aRDj-4i5SfTXehkcvf0kECarFIoGVyZ6N0v1g-MPxS2BczyAx5xQ9yLaJe8rrXrIw/s320/choc+creme+brulee+(3).JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">In a large bowl, whisk together the egg yolks, the 1/4 cup sugar, vanilla and salt. <br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxzjCXiRiUXFJNEYt4BtoDugHkIzz0mtL-vbqOaC_QS9l5RHQ73u7mDWvcvWT9h4IVfrxM_Th0TsuNMyAfHMuuaAARKGvEwg907OXLCr8rKXPe2OCfmup4vVZDoqeqsBqPdQwiquNF1Ew/s1600-h/choc+creme+brulee.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxzjCXiRiUXFJNEYt4BtoDugHkIzz0mtL-vbqOaC_QS9l5RHQ73u7mDWvcvWT9h4IVfrxM_Th0TsuNMyAfHMuuaAARKGvEwg907OXLCr8rKXPe2OCfmup4vVZDoqeqsBqPdQwiquNF1Ew/s320/choc+creme+brulee.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Gradually whisk the cream mixture into the egg yolk mixture. <br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT9nxOBpDaSsx73MCVq64OQUHYve9yoFHVW3hWH2PEmlfQGxdrGa3JhIW2xMNdt-PqwQTJAlz8Xr7EualyoXvdeiCcHlUVilEhH_5S0KwR3x1n3EsGqYLLzK5Mr4CNUnI4fKcD4qv2xZE/s1600-h/choc+creme+brulee+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT9nxOBpDaSsx73MCVq64OQUHYve9yoFHVW3hWH2PEmlfQGxdrGa3JhIW2xMNdt-PqwQTJAlz8Xr7EualyoXvdeiCcHlUVilEhH_5S0KwR3x1n3EsGqYLLzK5Mr4CNUnI4fKcD4qv2xZE/s320/choc+creme+brulee+(4).JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Transfer egg/cream mixture into a pourable container. Place six 3/4-cup ramekins in a baking pan. Set pan on the oven rack. Pour the egg/cream mixture into the ramekins. Pour enough boiling water into the baking pan around the ramekins to cover the bottom half of the dishes. <br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibPK7sfSaLVSqnnKF4QD7bm9iBg0ejMUzZZQqSbf5k-wMaUOn7R3gcL52VKTlJMZDWi2h75HQOEgFMuzmJ8l0bmEs_Dvn2SkW65yl70mt9yNJR4BiQ_c-2sHNLDpaBEUDmNdU2VOm9F18/s1600-h/choc+creme+brulee+(5).JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" mt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibPK7sfSaLVSqnnKF4QD7bm9iBg0ejMUzZZQqSbf5k-wMaUOn7R3gcL52VKTlJMZDWi2h75HQOEgFMuzmJ8l0bmEs_Dvn2SkW65yl70mt9yNJR4BiQ_c-2sHNLDpaBEUDmNdU2VOm9F18/s320/choc+creme+brulee+(5).JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKVW2K5zRDKpBvBkZLRSfvDRrvOGKtmSPc55Xghc4d920mHu_SYETVHa10-T838Je_jvBwPzGsmZ6FRxlKDDTJLqYjEOxJ402Eve4NAutF9cehqcVGAwVmT0nnimKy6DTvyDVc9ayYre4/s1600-h/choc+creme+brulee+(6).JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" mt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKVW2K5zRDKpBvBkZLRSfvDRrvOGKtmSPc55Xghc4d920mHu_SYETVHa10-T838Je_jvBwPzGsmZ6FRxlKDDTJLqYjEOxJ402Eve4NAutF9cehqcVGAwVmT0nnimKy6DTvyDVc9ayYre4/s320/choc+creme+brulee+(6).JPG" /></a><br />
</div><div align="left">Bake in a 325 F oven for 35-40 minutes or until a knife inserted near center comes out clean. Transfer dishes from pan with water to a wire rack. Allow to cool. <br />
</div><div align="left"><br />
</div><div align="left">To serve: top with about 1 Tablespoon of fine, granulated sugar and gently melt using a Chef's torch until sugar is a lovely golden-brown color.<br />
</div><div align="left"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9af1frHTBFWD_Ql0PebskSgiSJjp_nLcBmtDmzxm6I8vUcFnSFkcwCWiXG3UPNkYQsH9X-Rc06F1LgU11hdpx3hzyBJkNMYLj6G5yHulfWfDdfiVAHWNHOsikfHnsrdJV4qqh872W6pk/s1600-h/choc+creme+brulee+(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9af1frHTBFWD_Ql0PebskSgiSJjp_nLcBmtDmzxm6I8vUcFnSFkcwCWiXG3UPNkYQsH9X-Rc06F1LgU11hdpx3hzyBJkNMYLj6G5yHulfWfDdfiVAHWNHOsikfHnsrdJV4qqh872W6pk/s320/choc+creme+brulee+(8).JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYdE6pzt1CjOI6piZGQVTU-13wToJGNUsdmMxUl-WAUHQvpkauIZAdOkub1-5MRR4yKk5-slFW2EEcpJW3MuUuWzQdDv9nM-J4wnEgL19n5rrkYfNVMhKogqpLIxCLN7EJSwT-91pT6so/s1600-h/choc+creme+brulee+(10).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYdE6pzt1CjOI6piZGQVTU-13wToJGNUsdmMxUl-WAUHQvpkauIZAdOkub1-5MRR4yKk5-slFW2EEcpJW3MuUuWzQdDv9nM-J4wnEgL19n5rrkYfNVMhKogqpLIxCLN7EJSwT-91pT6so/s320/choc+creme+brulee+(10).JPG" /></a><br />
</div>Lanahttp://www.blogger.com/profile/07244295901938155598noreply@blogger.com0tag:blogger.com,1999:blog-4974598342329038301.post-51526143406226076622010-01-13T09:27:00.000-08:002010-01-13T09:27:12.996-08:00Butter Pecan Ice Cream<em>Making homemade ice cream during the Christmas holiday is a tradition in our family. This year we tried a Butter-Pecan recipe - from the Better Homes and Gardens: Test Kitchen book - for a change from plain vanilla. I must say, you just can't buy ice cream like this, not even with today's gourmet brands. Try it and you'll see what I mean...</em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq-CJgdb1_iai76XxkmLNXJF8_X-YnK6aaEd41ahpOOz3MjYHJVikmZ55n6Vizem71c2RZaGktKJ7NaUwathReqzcR3PTMTqhplUYXw4ZICvXQA9hfoMBQPMBhBRrHetiH9JOuKxgYpcQ/s1600-h/butter+pecan+ice+cream+(5).JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq-CJgdb1_iai76XxkmLNXJF8_X-YnK6aaEd41ahpOOz3MjYHJVikmZ55n6Vizem71c2RZaGktKJ7NaUwathReqzcR3PTMTqhplUYXw4ZICvXQA9hfoMBQPMBhBRrHetiH9JOuKxgYpcQ/s320/butter+pecan+ice+cream+(5).JPG" /></a><br />
</div>1 cup coarsely chopped pecans<br />
1/2 cup granulated sugar<br />
2 Tbsp butter<br />
4 cups half-and-half (or light cream)<br />
2 cups packed brown sugar<br />
1 Tbsp vanilla<br />
4 cups whipping cream<br />
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1. In a heavy 8-inch skillet, combine pecans, granulated sugar and butter.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg95OTAYKOehWDcNSHk-WAAiLf_xLAf40aZBYOcXcPm3oH-135aTau-haQZ6M1l0nw_K36q9-qovReMUI7ykIgxn8RwZG0tpIeqNh1pqdSgtZ_-lNSwGpdhpKM5FT17ET4zFJyhr-4gB-c/s1600-h/butter+pecan+ice+cream.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg95OTAYKOehWDcNSHk-WAAiLf_xLAf40aZBYOcXcPm3oH-135aTau-haQZ6M1l0nw_K36q9-qovReMUI7ykIgxn8RwZG0tpIeqNh1pqdSgtZ_-lNSwGpdhpKM5FT17ET4zFJyhr-4gB-c/s200/butter+pecan+ice+cream.JPG" /></a><br />
</div><br />
Cook mixture over medium heat, stirring constantly with a wooden spoon, for 6 to 8 minutes or until sugar melts and turns a rich brown colour.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGErUTR0WHK91a8D7ZgHmejs_pce8NYrUgytDeGMH1oCdhsuSzsV1WEyAUnM9jtzqPycYBtd9AbOuhjO7BfADw-df51tkb9AKENLaf5FIBaVyIvMkPgC19Tfwg1uUbc2Iw1neD9f1xn70/s1600-h/butter+pecan+ice+cream+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGErUTR0WHK91a8D7ZgHmejs_pce8NYrUgytDeGMH1oCdhsuSzsV1WEyAUnM9jtzqPycYBtd9AbOuhjO7BfADw-df51tkb9AKENLaf5FIBaVyIvMkPgC19Tfwg1uUbc2Iw1neD9f1xn70/s320/butter+pecan+ice+cream+(3).JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;">Remove from heat and spread nuts on a buttered baking sheet or foil; separate into clusters and cool. Break clusters into small chunks.<br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">In a large bowl, combine light cream, brown sugar, and vanilla; stir until sugar is dissolved. Stir in the whipping cream. Pour cream mixture into a 4- to 5-quart ice cream mixer and blend/freeze according to manufacturer's directions. <br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZOb_B0r6xNZ-dIYZguA_20hjFqIkz6gICJZ5vkptzs9e4bnaoqEb0X0qjg3RD0DeY9bF3sFLodXwg7mXWBxMuaOw-FCuKOZ9COhuC5HjzWSOzCqx9Zxv7Aigm150MLpJFKWR04YTPwb8/s1600-h/butter+pecan+ice+cream+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZOb_B0r6xNZ-dIYZguA_20hjFqIkz6gICJZ5vkptzs9e4bnaoqEb0X0qjg3RD0DeY9bF3sFLodXwg7mXWBxMuaOw-FCuKOZ9COhuC5HjzWSOzCqx9Zxv7Aigm150MLpJFKWR04YTPwb8/s320/butter+pecan+ice+cream+(2).JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;">Then, stir in pecan mixture.* Ripen 4 hours (if you can resist that long!)<br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><strong>*Note:</strong> Stirring the pecan mixture into the thickened ice cream mixture just before ripening prevents the nuts from wrapping around the paddle.<br />
</div>Lanahttp://www.blogger.com/profile/07244295901938155598noreply@blogger.com0tag:blogger.com,1999:blog-4974598342329038301.post-3776362491957606902010-01-13T08:38:00.000-08:002010-04-27T11:27:37.035-07:00Red Pepper and Sweet Potato Soup<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC7-G13zcX39XVpFSerQQ3NpCBPymcKv9UTLOmDmT-V-2D7Qo7bg5WKpCPCCIjcFacA2MN_cVyonziETt4FIByaytnm83llbHU9WsMLwyqkUSAbl5cVooKq4QzW14boYPG7h_PWdeJzts/s1600-h/red+pepper+and+sweet+potato+soup.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC7-G13zcX39XVpFSerQQ3NpCBPymcKv9UTLOmDmT-V-2D7Qo7bg5WKpCPCCIjcFacA2MN_cVyonziETt4FIByaytnm83llbHU9WsMLwyqkUSAbl5cVooKq4QzW14boYPG7h_PWdeJzts/s320/red+pepper+and+sweet+potato+soup.JPG" /></a><em>Health fact: sweet potatoes contain about 50 times more vitamin E than ordinary white potatoes. Vitamin E helps protect the heart and blood vessels, as well as promoting healthy skin and boosting the immune system.</em></div><div class="separator" style="clear: both; text-align: center;">1 medium onion, chopped</div><div class="separator" style="clear: both; text-align: center;">2 red peppers, deseeded and chopped</div><div class="separator" style="clear: both; text-align: center;">1 medium sweet potato, peeled and cut into 1 or 2-inch chunks</div><div class="separator" style="clear: both; text-align: center;">2 medium carrots, peeled and diced</div><div class="separator" style="clear: both; text-align: center;">1 Tbsp olive oil</div><div class="separator" style="clear: both; text-align: center;">1 garlic clove, minced</div><div class="separator" style="clear: both; text-align: center;">900-mL just-boiled water</div><div class="separator" style="clear: both; text-align: center;">1 vegetable stock cube</div><div class="separator" style="clear: both; text-align: center;">salt and pepper to taste</div><div class="separator" style="clear: both; text-align: center;">nonfat, plain yogurt to garnish</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Heat the oil in a large saucepan and gently cook vegetables, covered, with the garlic for 10 minutes until softened, stirring regularly.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Crumble the stock cube into the pan and add the water. Bring to the boil, then reduce the heat and simmer for 15-20 minutes until all the vegetables are tender, stirring occasionally. Remove pan from the heat and leave to cool for about 20 minutes.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Using a hand blender - or transfer to food processor or regular blender - blend until smooth.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Return the pan to stovetop and heat through gently. Season with salt and pepper, as desired and garnish with nonfat plain yogurt.</div>Lanahttp://www.blogger.com/profile/07244295901938155598noreply@blogger.com0tag:blogger.com,1999:blog-4974598342329038301.post-79007164960336043832010-01-13T08:28:00.001-08:002010-01-13T08:28:55.346-08:00Campfire-style Pot Roast<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTzuvKY8oKjIShFxisbWRDOk8rUyZUtrC891yXy-AzJPFzzMFYTWDIrJItJbyoCUWoSCoyPPqa5SzlKx7WkZY_m7ukXznpIFR48YuzX9AWzbAyqbNQKFvagQyFBwRdAmZMnZnIDFyy688/s1600-h/campfire+style+pot+roast.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTzuvKY8oKjIShFxisbWRDOk8rUyZUtrC891yXy-AzJPFzzMFYTWDIrJItJbyoCUWoSCoyPPqa5SzlKx7WkZY_m7ukXznpIFR48YuzX9AWzbAyqbNQKFvagQyFBwRdAmZMnZnIDFyy688/s320/campfire+style+pot+roast.JPG" /></a><br />
</div><em>"Oh, so tender!" - that's what a modern panel at the Better Homes and Gardens test kitchen had to say about this 1950s specialty. Don't worry about the 'camfire' part... you can easily use your slow-cooker instead for a flavourful meal that is sure to please.</em><br />
<br />
4-lb. boneless beef chuck pot roast<br />
1 Tbsp cooking oil<br />
salt and black pepper<br />
2 stalks celery, bias-sliced into 1-inch pieces<br />
6 small whole carrots, peeled and halved<br />
1 medium green sweet pepper, cut into rings<br />
2 medium onions, quartered<br />
2 medium tomatoes, cut into wedges<br />
<a href="http://have-a-plan-recipes.blogspot.com/2010/01/19th-hole-sauce.html">19th hole sauce</a><br />
<br />
1. Prepare <a href="http://have-a-plan-recipes.blogspot.com/2010/01/19th-hole-sauce.html">19th hole sauce</a>. Meanwhile, trim fat from roast. In a large skillet/pot, brown pot roast on all sides in hot oil. Season lightly with salt and black pepper.<br />
<br />
2. Transfer meat to slow-cooker and top with 3/4 cup of the 19th hole sauce (cover and chill remaining sauce). Add vegetables. Roast, covered, on LOW for 6-7 hours or HIGH for 3-4 hours or till cooked through. Transfer meat to a platter. Remove vegetables from cooking liquid with a slotted spoon. Heat remaining sauce and pass with meat.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj25bMbY0DVmkY2xRI92zJvEe_fOzU1t_jGG1hxOQwx3yypz_VmWCrAZEIDRcxrj0N3lxjBPVwhMNHwiqERDmUVOd5FDuLmvlEqXaBR7FF3HB14mh1jdePsNgDVU6nIH5xaNM3S9pK1REg/s1600-h/campfire+style+pot+roast+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj25bMbY0DVmkY2xRI92zJvEe_fOzU1t_jGG1hxOQwx3yypz_VmWCrAZEIDRcxrj0N3lxjBPVwhMNHwiqERDmUVOd5FDuLmvlEqXaBR7FF3HB14mh1jdePsNgDVU6nIH5xaNM3S9pK1REg/s320/campfire+style+pot+roast+(3).JPG" /></a><br />
</div><br />
Alternately, to cook this on a charcoal grill (for a <em>real</em> campfire flavor): Fold two 5-foot lengths of heavy foil in half crosswise. Place one on top of the other, forming a cross shape. Lightly coat the center of foil with cooking spray. Top with meat, 3/4 cup of the 19th Hole Sauce, and vegetables. Season lightly with salt and pepper, if desired. Seal each piece of foil securely, allowing room for steam to build.<br />
<br />
Arrange medium coals around edge of grill. Place foil packet in center. Cover and grill for 1.5 hours or until meat is tender, adding additional charcoal as needed.<br />
<br />
For gas grill: set heat to medium-low and cook as above.Lanahttp://www.blogger.com/profile/07244295901938155598noreply@blogger.com0tag:blogger.com,1999:blog-4974598342329038301.post-13193485223510302482010-01-13T08:28:00.000-08:002010-01-13T08:28:16.983-08:0019th Hole Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0OvLdYCpz7n71_qf6z7tr0W8Y2HTXLql9jInJ1xVeOz-SAqIXBCN2aysY0tD1Mb1j_GWNNVqOiJjwwKNXsJiPwdhZL96jEAMvtcV79xGwjTD3Xi9Mt_QFyMZw6emISNwdx0SNL0akpN8/s1600-h/19th+hole+sauce+(2).JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0OvLdYCpz7n71_qf6z7tr0W8Y2HTXLql9jInJ1xVeOz-SAqIXBCN2aysY0tD1Mb1j_GWNNVqOiJjwwKNXsJiPwdhZL96jEAMvtcV79xGwjTD3Xi9Mt_QFyMZw6emISNwdx0SNL0akpN8/s400/19th+hole+sauce+(2).JPG" /></a><em>Here's where you can shine as an expert on herbs and spices. This sauce is full of fabulous flavour and the consistency is nice and heavy - the perfect accompaniment for roast pork or beef.</em><br />
</div><br />
<br />
<br />
2 Tbsp dried minced onion<br />
2 Tbsp brown sugar<br />
1 Tbsp whole mustard seeds, slightly crushed<br />
2 tsp. paprika<br />
1 tsp dried oregano, crushed<br />
1 tsp chili powder<br />
1 tsp black pepper<br />
1/2 tsp salt<br />
1/2 tsp ground cloves<br />
1 bay leaf<br />
1 cup ketchup<br />
1/2 cup water<br />
2 Tbsp olive or cooking oil<br />
2 Tbsp cider vinegar<br />
2 Tbsp Worcestershire sauce<br />
1 clove garlic, minced<br />
2-3 drops liquid smoke (optional)<br />
<br />
Mix all ingredients together in a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 20-25 minutes or until sauce reaches desired consistency, stirring occasionally. Remove bay leaf.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRIdZ1Q0UKvO0QnBGh9LIvps-tx6Qbm0qroc-kjohKKittfIr4wBEQ4ddp4Nl4pUz4fc_QnpA9DeyXNG1FU9c7koXUS9VGLJm7mVfzSRuuDVIhxK8sBjT7R60bKxc_kZGcjY_zOvCD0SE/s1600-h/19th+hole+sauce+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRIdZ1Q0UKvO0QnBGh9LIvps-tx6Qbm0qroc-kjohKKittfIr4wBEQ4ddp4Nl4pUz4fc_QnpA9DeyXNG1FU9c7koXUS9VGLJm7mVfzSRuuDVIhxK8sBjT7R60bKxc_kZGcjY_zOvCD0SE/s320/19th+hole+sauce+(3).JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;">Cover and chill any remaining sauce for up to a week.<br />
</div>Lanahttp://www.blogger.com/profile/07244295901938155598noreply@blogger.com0tag:blogger.com,1999:blog-4974598342329038301.post-10839068634458094752009-12-13T01:35:00.000-08:002009-12-13T01:35:53.212-08:00Turkey Cranberry Tarts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanWZVZ9DlsqQ8s1T5ndEpDRbLRu9UO3o__PW9gKMNCcZP1fHgtjpNHEtB-s7b1boO2mEoPEQxx038oK94qwwK_dnyqOzzR3lEi4c6skOSvr1XON8vNlU4ix9-bPEuJX1B8rhzmvXQMuk/s1600-h/turkey+cranberry+tarts+(2).JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanWZVZ9DlsqQ8s1T5ndEpDRbLRu9UO3o__PW9gKMNCcZP1fHgtjpNHEtB-s7b1boO2mEoPEQxx038oK94qwwK_dnyqOzzR3lEi4c6skOSvr1XON8vNlU4ix9-bPEuJX1B8rhzmvXQMuk/s200/turkey+cranberry+tarts+(2).JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: left;"><em>I got this recipe from a Pampered Chef show that I recently attended. They are easy to make and very tasty. Another great way to use up holiday left-overs.</em><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 pkg. pre-made pie crust or puff pastry (or make your own)<br />
</div><div class="separator" style="clear: both; text-align: left;">2 turkey (or chicken) breasts, cooked<br />
</div><div class="separator" style="clear: both; text-align: left;">1/2 red onion<br />
</div><div class="separator" style="clear: both; text-align: left;">1/2 red pepper<br />
</div><div class="separator" style="clear: both; text-align: left;">1 courgette (zucchini squash)<br />
</div><div class="separator" style="clear: both; text-align: left;">4 Tbsp mayonnaise<br />
</div><div class="separator" style="clear: both; text-align: left;">3 Tbsp cranberry sauce<br />
</div><div class="separator" style="clear: both; text-align: left;">100g swiss/emmental cheese, grated<br />
</div><div class="separator" style="clear: both; text-align: left;">1 clove garlic<br />
</div><br />
Press pastry into mini-muffin tray. Finely chop the turkey, onion, pepper, courgette (zucchini), and mix together. Add mayo, cranberry sauce, grated cheese, pressed garlic and mix. <br />
<br />
Scoop filling into pastry using a 1-inch small scoop:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTh3XbaZgqTABm0yXdsJMkEZmAoR07gGiVA-0SJFplBOs4Pu1qo3Cam90nZ1-9qED_NOCQHp6hOiW6n6TwBSbKH6TQLnH3E7-GSfxzBgsmx1ygk7ywQP3KYV4d2ekIDhzsPKUBxST_lOM/s1600-h/turkey+cranberry+tarts.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTh3XbaZgqTABm0yXdsJMkEZmAoR07gGiVA-0SJFplBOs4Pu1qo3Cam90nZ1-9qED_NOCQHp6hOiW6n6TwBSbKH6TQLnH3E7-GSfxzBgsmx1ygk7ywQP3KYV4d2ekIDhzsPKUBxST_lOM/s320/turkey+cranberry+tarts.JPG" /></a><br />
</div>Bake for 15 minutes at 375 F (190 C).Lanahttp://www.blogger.com/profile/07244295901938155598noreply@blogger.com0tag:blogger.com,1999:blog-4974598342329038301.post-47079547009815351392009-12-09T13:09:00.000-08:002009-12-09T13:17:03.185-08:00Balsamic Vinaigrette<div align="center">There's nothing quite as lovely as a tasty green salad and with this high-class, easy-to-make dressing, you can't go wrong. It's very flavourful and compliments almost any kind of salad.<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL6l2rAZGWOlzb_qIEMMsHP6idFy7hcf2Brv0g52GrANO2LYueJzNcvKc8RwCyCDk3vnjpS-_5XkAkp1wqfuSjp7OoUzALnnUmOTX7VM0qmbBULfynIncLq4Uqkn5mGtxZ2sbtwDTMG3Y/s1600-h/balsamic+vinaigrette.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL6l2rAZGWOlzb_qIEMMsHP6idFy7hcf2Brv0g52GrANO2LYueJzNcvKc8RwCyCDk3vnjpS-_5XkAkp1wqfuSjp7OoUzALnnUmOTX7VM0qmbBULfynIncLq4Uqkn5mGtxZ2sbtwDTMG3Y/s320/balsamic+vinaigrette.JPG" /></a><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;">3 Tbsp balsamic vinegar<br />
</div><div align="left" class="separator" style="clear: both; text-align: center;">1 tsp Dijon mustard<br />
</div><div align="left" class="separator" style="clear: both; text-align: center;">1 garlic clove, peeled and crushed through a garlic press<br />
</div><div align="left" class="separator" style="clear: both; text-align: center;">3/4 cup extra-virgin olive oil<br />
</div><div align="left" class="separator" style="clear: both; text-align: center;">salt and ground pepper, to taste<br />
</div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;">Use a blender to mix the ingredients. This recipe produces a thicker vinaigrette dressing. One serving will equal 2 to 3 Tablespoons of dressing. 1 cup should easily be enough for 6 to 8 servings of mixed green salad. Refrigerate and store in a covered container. Whisk well before serving.<br />
</div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSdLkQO1SP-CBbT1JSK6dKgxl1NYpw4fHQmURueN8sKSoE96dRi0UWi2HKYwkQcTOOLgbPTAWqiQ5zsXgc_vUNa6RDSXa4he7clI5yIkyIm2zxivTzMcE68R_MGHNdE_AsI_if8eRmpyM/s320/balsamic+vinaigrette+(2).JPG" /><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">One of my favourite green salads - spinach, bacon and mandarin oranges combined with the balsamic vinaigrette.<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmfvkNN1TcJLyzdhGiuzOrmPdu1bluZ_jWdupiwRWKnCbemH235JY9nZA5dOkWhQ7itXRFxdSKsrcx2UEwDBjDRlVTX54ELoj5FoCecbwRnRAuvVyUY1K2xUlvLeOTHdftXwYCtg_DZRU/s1600-h/spinach+salad+with+balsamic+vinaigrette.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmfvkNN1TcJLyzdhGiuzOrmPdu1bluZ_jWdupiwRWKnCbemH235JY9nZA5dOkWhQ7itXRFxdSKsrcx2UEwDBjDRlVTX54ELoj5FoCecbwRnRAuvVyUY1K2xUlvLeOTHdftXwYCtg_DZRU/s320/spinach+salad+with+balsamic+vinaigrette.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><em>Did you know that your body absorbs iron better from foods such as spinach when eaten in conjunction with foods rich in vitamin C (such as oranges and strawberries). Try it - not only does it taste good to add a little citrus into your salad, but it will do your body good as well!</em><br />
</div>Lanahttp://www.blogger.com/profile/07244295901938155598noreply@blogger.com0tag:blogger.com,1999:blog-4974598342329038301.post-51805438002142141252009-12-09T12:48:00.000-08:002009-12-09T12:54:25.611-08:00Angel Chicken Pasta<div class="separator" style="clear: both; text-align: center;">This dish has all the characteristics of a family favourite: it's quick, easy and super-delicious.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieG8LcH_Oi-qYl3i5gwd9HusY8YuTFg84S_EaGmVG8GG7BbIC8Dx2vm4XWacHzu_b8E9RQAWo7ttvYhJlS4LbFxIFjsDRZa74DyWB3ZR3pbdJjoR3TBT5IRizLW_6itaAizcaeq_3zRQA/s1600-h/angel+chicken+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieG8LcH_Oi-qYl3i5gwd9HusY8YuTFg84S_EaGmVG8GG7BbIC8Dx2vm4XWacHzu_b8E9RQAWo7ttvYhJlS4LbFxIFjsDRZa74DyWB3ZR3pbdJjoR3TBT5IRizLW_6itaAizcaeq_3zRQA/s320/angel+chicken+(3).JPG" /></a><br />
</div>Ingredients:<br />
<br />
2-3 boneless, skinless chicken breasts, halved lengthwise to make cutlets<br />
1/4 cup butter<br />
1 (7oz) package dry Italian salad dressing mix<br />
1/2 cup chicken stock<br />
1 (10oz) can of cream of chicken soup<br />
4 oz cream cheese<br />
1 pound angel hair pasta (or linguine)<br />
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Melt butter and stir in package of Italian dressing. Blend in chicken stock, soup, and cream cheese until smooth. Pour over chicken and bake at 350 F (180 C) about 30-40 minutes or till chicken is done. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdlbeFQyW9zu60n0RLgXiMZ1tyQnVQ_oUjlcGvGLnGvNb7_ey6kLuHyr6mE2JTQ7QeJVgnzn6sCkvSG6ORB-hj_QePTKdUHM-WlVj84TFrCTMN0wmg20RglQEUT4gEwySFZn6dFFuXzs/s1600-h/angel+chicken+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdlbeFQyW9zu60n0RLgXiMZ1tyQnVQ_oUjlcGvGLnGvNb7_ey6kLuHyr6mE2JTQ7QeJVgnzn6sCkvSG6ORB-hj_QePTKdUHM-WlVj84TFrCTMN0wmg20RglQEUT4gEwySFZn6dFFuXzs/s320/angel+chicken+(2).JPG" /></a><br />
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Cook pasta according to package directions.<br />
To serve: place chicken on top of pasta and ladle with extra sauce.Lanahttp://www.blogger.com/profile/07244295901938155598noreply@blogger.com0tag:blogger.com,1999:blog-4974598342329038301.post-3939211814327169572009-12-03T11:00:00.000-08:002009-12-03T11:00:19.585-08:00Peanut Butter Fudge Truffles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB6Cg7kXHxIlrztiejuavI88A0phFxKjt0xSbDO3RyRmWlDYwrZuzdtN_HRT7WUx0BNErz7rn09r7-uO6H8OXv9JH9V0mNsRbOM4fmyJpeRuHXOx58nCb-pgVLxUnkkGxfR4k5UsIznN8/s1600-h/pnut+truff+(5).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" er="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB6Cg7kXHxIlrztiejuavI88A0phFxKjt0xSbDO3RyRmWlDYwrZuzdtN_HRT7WUx0BNErz7rn09r7-uO6H8OXv9JH9V0mNsRbOM4fmyJpeRuHXOx58nCb-pgVLxUnkkGxfR4k5UsIznN8/s320/pnut+truff+(5).JPG" /></a><br />
</div>¼ C. unsalted butter<br />
⅓ C. peanut butter<br />
2 tsp. vanilla extract<br />
1 ½ - 1 ¾ C. powdered sugar<br />
8 oz. plain chocolate, melted<br />
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Line baking sheet with wax paper. In small saucepan, heat butter and peanut butter over medium-low heat until melted and smooth. Stir in vanilla. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP1QTTpcQe8D5ZSKu7fKM1ETt-zfqdHeaM7KXV53tVDbqQFrKeL04goANU4v_ZZKfrGB7QdopMmthmPLkTrcRG7lVZcw0EmEpxLlmU-b15TJPCoCdyy-jf3a0R0U86F9IVUapq2m6A_5k/s1600-h/pnut+truff.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" er="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP1QTTpcQe8D5ZSKu7fKM1ETt-zfqdHeaM7KXV53tVDbqQFrKeL04goANU4v_ZZKfrGB7QdopMmthmPLkTrcRG7lVZcw0EmEpxLlmU-b15TJPCoCdyy-jf3a0R0U86F9IVUapq2m6A_5k/s320/pnut+truff.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;">Stir in powdered sugar to make firm but moist mixture.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOdCe3nqUNCuv_Jw5SWh_TH1njB3kjqWi3y9SQOSO34CIFyREwUopHLyd4wepksngc9E1HZRYvH0uhJ5b2Tr1NgCV06Lmpy29XdSklZ9YoFvh5dPTFwNBZRKk4V2pFbsyQo6eFWWepAQw/s1600-h/pnut+truff+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" er="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOdCe3nqUNCuv_Jw5SWh_TH1njB3kjqWi3y9SQOSO34CIFyREwUopHLyd4wepksngc9E1HZRYvH0uhJ5b2Tr1NgCV06Lmpy29XdSklZ9YoFvh5dPTFwNBZRKk4V2pFbsyQo6eFWWepAQw/s320/pnut+truff+(2).JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;">Roll into 1-inch balls. Set aside until ready to dip or sprinkle with cocoa. <br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq-xD9qcB9vjQDdhXw07Zcnhggh5INYTlQhaW6Qqh76WPAeM4_hjW4pB3O7k4BOZOCtKkpWh7EYnw1EgSR5MwKCkuKFHx4lc2zlgcOV_A-MDL3gLYyq3q1eXOWpjoL6gsqc2-vz_Xseuo/s1600-h/pnut+truff+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" er="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq-xD9qcB9vjQDdhXw07Zcnhggh5INYTlQhaW6Qqh76WPAeM4_hjW4pB3O7k4BOZOCtKkpWh7EYnw1EgSR5MwKCkuKFHx4lc2zlgcOV_A-MDL3gLYyq3q1eXOWpjoL6gsqc2-vz_Xseuo/s320/pnut+truff+(3).JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;">Drop balls one at a time into melted chocolate; lift out with a fork and place on baking sheet lined with wax paper. When finished, drizzle with any remaining chocolate. Refrigerate at least 15 minutes before serving. Truffles can be refrigerated for up to 1 month or frozen for up to 2 months. Makes about 18.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU44PLkwGU7oJQXrNY526cBtaS6t8-GmB_h0KbXPKEEVBgEz3FbHYPJZ1qnArMO1tcKsHVh2lUf8gW4PUDX4FhIfUxoCikKji7xNXHXzpspQCBjIJWITLpeT2OmgRqrqMNXkRc6Cjmd5Y/s1600-h/truffle+tray.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" er="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU44PLkwGU7oJQXrNY526cBtaS6t8-GmB_h0KbXPKEEVBgEz3FbHYPJZ1qnArMO1tcKsHVh2lUf8gW4PUDX4FhIfUxoCikKji7xNXHXzpspQCBjIJWITLpeT2OmgRqrqMNXkRc6Cjmd5Y/s640/truffle+tray.JPG" /></a><br />
</div>Lanahttp://www.blogger.com/profile/07244295901938155598noreply@blogger.com1