tag:blogger.com,1999:blog-62403302037170308382024-03-13T12:49:39.176-07:00Facebook Recipe
Anonymoushttp://www.blogger.com/profile/12443786857983478657noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-6240330203717030838.post-14905589886993395662013-12-14T11:33:00.001-08:002013-12-14T11:33:45.493-08:00Chicken Crescent Rolls<div dir="ltr" style="text-align: left;" trbidi="on">
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Chicken Crescent Rolls</h1>
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<a href="http://2.bp.blogspot.com/-hIWS9jLx5KM/UqyyVkVxkgI/AAAAAAAAAaQ/UY_92b6TvgM/s1600/chicken-crescent-rolls.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="chicken-crescent-rolls" border="0" src="http://2.bp.blogspot.com/-hIWS9jLx5KM/UqyyVkVxkgI/AAAAAAAAAaQ/UY_92b6TvgM/s1600/chicken-crescent-rolls.jpg" height="212" title="chicken Crescent Rolls" width="320" /></a></div>
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2 cans of low fat refrigerator crescents <br />
1 can of healthy low sodium cream of chicken soup(26oz) <br />
1 cup fat free cheddar cheese <br />
2 boneless skinles chicken breast
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I boil my chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up.
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Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar
cheese and bake for 10 more minutes
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Anonymoushttp://www.blogger.com/profile/12443786857983478657noreply@blogger.com0tag:blogger.com,1999:blog-6240330203717030838.post-64802710637669344932013-12-14T11:31:00.003-08:002013-12-14T11:34:09.682-08:00Butterscotch Pie<div dir="ltr" style="text-align: left;" trbidi="on">
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Grandmother's Butterscotch Pie</h1>
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<a href="http://2.bp.blogspot.com/-zxoN_XwbyyA/Uqyx6_VZPBI/AAAAAAAAAaI/lEf9_CNIDcs/s1600/grandmother-+butterscotch-pie.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="butterscotch-pie" border="0" src="http://2.bp.blogspot.com/-zxoN_XwbyyA/Uqyx6_VZPBI/AAAAAAAAAaI/lEf9_CNIDcs/s1600/grandmother-+butterscotch-pie.jpg" height="239" title="butterscotch Pie" width="320" /></a></div>
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2/3 C brown sugar <br />
2 Tbsp corn starch <br />
1/8 tsp salt <br />
2 C milk <br />
2 egg youlks, beaten (keep the egg whites for the meringue) <br />
2 Tbsp butter ( I have also used margarine) <br />
1 txp vanilla <br />
1 9" baked pie shell <br />
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<b>Directions
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In a large sauce pan, combine the brown sugar, cornstarch ad salt.Gradually add the milk. Cook mixture over medium heat, stirring constantly until
mixture thickens and comes to a boil. Boil for 1 minute, remove from heat and add 1/2 of the mixute into the beaten egg yolks stirring constantly.
Return the egg yolk mixture to the sauce pan and bring to a boil again. Remove from heat, stir in butter and vanilla then pour this into the baked
pie shell.<br />
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<b>Cool pie </b><br />
Preheat over to 350F <br />
2 egg whites <br />
1/4 - 1/2 C white sugar <br />
using an electric mixer, beat the egg whites on high until small peaks are formed.Slowly add the sugar and continue beating until all the sugar is
add and the desired peasks are formed (it usually takes me about 4 minutes or so). Using a spatula or spoon, drop dollops of the meringue on the pie
making sure to cover the entire surface of the pie to the edge. Slide into the preheated oven and let the meringue cook until it browns.
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It's a Cheryl cole Grandmother's recipe </div>
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Anonymoushttp://www.blogger.com/profile/12443786857983478657noreply@blogger.com0tag:blogger.com,1999:blog-6240330203717030838.post-78439760459750172782013-12-14T11:29:00.001-08:002013-12-14T11:29:20.082-08:00BUCKEYES<div dir="ltr" style="text-align: left;" trbidi="on">
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BUCKEYES</h1>
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<a href="http://3.bp.blogspot.com/-b3DvWlNt3uE/UqyxTA9GefI/AAAAAAAAAaA/oCQs27swNyk/s1600/buckeyes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="buckeyes" border="0" src="http://3.bp.blogspot.com/-b3DvWlNt3uE/UqyxTA9GefI/AAAAAAAAAaA/oCQs27swNyk/s1600/buckeyes.jpg" height="320" title="buckeyes" width="320" /></a></div>
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3/4 cup (1 1/2 sticks) margarine (softened) <br />
1 1/3 cups peanut buter (crunchy or smooth) <br />
3 cups powdered sugar <br />
1 package chocolate bark (melted) <br />
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<b>Method:</b><br />
Beat butter and peanut butter in large bowl until blended. Gradually add powdered sugar, beating until well-blended. Cover, Refrigerate until firm
enough to shape. About 30 minutes. Shape into 1 1/2 inch balls. <br />
Melt chocolate bark according to package directions. <br />
Best results are when peanut butter balls have had time to come to room temperature and dry a little on the outside. If they are straight out of the
refrigerator, the peanut butter gets condensation on it, and the chocolate doesn't stick. <br />
Using a tooth pick or wooden skewer, dip each ball into chocolate-- coating 3/4 of the ball. Place on wax paper, uncoated side up. Let stand until
chocolate sets up. Store in airtight container at room temperature.
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Anonymoushttp://www.blogger.com/profile/12443786857983478657noreply@blogger.com1tag:blogger.com,1999:blog-6240330203717030838.post-8462269317226004692013-12-06T12:41:00.000-08:002013-12-06T12:41:49.341-08:00Christmas vanilla roll cake recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-IvsTlxdEFHI/UqI1p7PAzVI/AAAAAAAAAZU/69TUpAnIIo8/s1600/Christmas-vanilla-cake-rolls-recipe.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Christmas vanilla roll cake recipe" border="0" src="http://2.bp.blogspot.com/-IvsTlxdEFHI/UqI1p7PAzVI/AAAAAAAAAZU/69TUpAnIIo8/s1600/Christmas-vanilla-cake-rolls-recipe.jpg" height="210" title="Christmas vanilla roll cake recipe" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Christmas vanilla roll cake</b></td></tr>
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<div class="h-4 strong" id="zlrecipe-ingredients" style="background-color: white; border: 0px; box-sizing: border-box; color: #666666; font-family: Lato, sans-serif; font-size: 1.25em; font-weight: bold; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline;">
<span style="font-size: 1.25em; line-height: 1.2em;">Ingredients</span></div>
<ul id="zlrecipe-ingredients-list" style="background-color: white; border: 0px; box-sizing: border-box; color: #666666; font-family: Lato, sans-serif; font-size: 16px; line-height: 1.5em; list-style: none; margin: 1em; padding: 0px 0px 0px 2.4em; vertical-align: baseline;"><div class="ingredient-label" id="zlrecipe-ingredient-0" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: bold; left: -10px; line-height: inherit; margin: 5px 0px 0px; padding: 0px; position: relative; vertical-align: baseline;">
Vanilla Roll Cake</div>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">2 eggs</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">3 egg yolks</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1/2 cup (100 grams) sugar</li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1 teaspoon vanilla extract</li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1/3 cup (30 grams) sifted cake flour</li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">3 tablespoons (30 grams) cornstarch</li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1/4 cup red & green Wilton batter bits (found at WalMart)</li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">2 egg whites</li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1 tablespoon sugar</li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"></li>
<div class="ingredient-label" id="zlrecipe-ingredient-11" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: bold; left: -10px; line-height: inherit; margin: 5px 0px 0px; padding: 0px; position: relative; vertical-align: baseline;">
Vanilla Buttercream</div>
<li class="ingredient" id="zlrecipe-ingredient-12" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1 cup Land O'Lakes butter, room temperature</li>
<li class="ingredient" id="zlrecipe-ingredient-13" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">3 cups (360 grams) powdered sugar</li>
<li class="ingredient" id="zlrecipe-ingredient-14" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">3-4 tbsp red & green sprinkles</li>
<li class="ingredient" id="zlrecipe-ingredient-15" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1 teaspoon vanilla extract</li>
<li class="ingredient" id="zlrecipe-ingredient-16" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1-3 teaspoons heavy cream</li>
<li class="ingredient" id="zlrecipe-ingredient-17" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"></li>
<div class="ingredient-label" id="zlrecipe-ingredient-18" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: bold; left: -10px; line-height: inherit; margin: 5px 0px 0px; padding: 0px; position: relative; vertical-align: baseline;">
Decorations</div>
<li class="ingredient" id="zlrecipe-ingredient-19" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">4 oz white chocolate</li>
<li class="ingredient" id="zlrecipe-ingredient-20" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">red & green sprinkles</li>
</ul>
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<div class="h-4 strong" id="zlrecipe-instructions" style="background-color: white; border: 0px; box-sizing: border-box; color: #666666; font-family: Lato, sans-serif; font-size: 1.25em; font-weight: bold; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline;">
Instructions</div>
<ol class="instructions" id="zlrecipe-instructions-list" style="background-color: white; border: 0px; box-sizing: border-box; color: #666666; font-family: Lato, sans-serif; font-size: 16px; line-height: 1.5em; list-style-image: initial; list-style-position: initial; margin: 0px 0.5em; padding: 0px 0px 0px 3em; vertical-align: baseline;">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Heat the oven to 450F.</li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Line a 17X12" jelly pan with parchment paper. Set aside.</li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">In a mixing bowl add the 2 eggs, 3 egg yolks and 1/2 cup sugar. With the paddle attachment on, beat on medium to hight speed 3-5 minutes until pale in color and thickened. Add the vanilla extract and beat few more seconds.</li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Sift the flour and the cornstarch over the egg yolks mixture and with a spatula gently fold it in.</li>
<li class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Fold in the batter bits as well.</li>
<li class="instruction" id="zlrecipe-instruction-5" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">In a separate grease free bowl, add the 2 egg whites and 1 tablespoon of sugar. With a whisk, whip until firm peaks form.</li>
<li class="instruction" id="zlrecipe-instruction-6" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">With the spatula, fold the whipped egg whites into the egg yolks mixture.</li>
<li class="instruction" id="zlrecipe-instruction-7" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Pour the cake batter into the prepared pan, spread it evenly and bake for 6-7 minutes until golden brown and, when touched, it springs back.</li>
<li class="instruction" id="zlrecipe-instruction-8" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">As soon as you remove the cake from the oven sprinkle with powder sugar and then invert the cake onto a clean dish towel. Remove the parchment paper, sprinkle with more powder sugar, and roll up the cake with the towel. Place on a wire rack to cool</li>
<div class="instruction-label" id="zlrecipe-instruction-9" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: bold; left: -10px; line-height: inherit; margin: 5px 0px 0px; padding: 0px; position: relative; vertical-align: baseline;">
Vanilla buttercream</div>
<li class="instruction" id="zlrecipe-instruction-10" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">In a clean bowl add the butter. With the whisk attached on to the the mixer whip the butter for 2-3 minutes on medium to high speed.</li>
<li class="instruction" id="zlrecipe-instruction-11" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Lower the speed and slowly add the sugar, 1/2 cup at a time.</li>
<li class="instruction" id="zlrecipe-instruction-12" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">When all the sugar is incorporated increase the speed and whip for 2 more minutes.</li>
<li class="instruction" id="zlrecipe-instruction-13" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Add few drops of heavy cream until it reaches the consistency you desire.</li>
<li class="instruction" id="zlrecipe-instruction-14" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">With a spatula fold in the sprinkles.</li>
<li class="instruction" id="zlrecipe-instruction-15" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Gently unroll the cake and spread the buttercream evenly all over it.</li>
<li class="instruction" id="zlrecipe-instruction-16" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Roll it again and place in the fridge for a couple of hours.</li>
<li class="instruction" id="zlrecipe-instruction-17" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">To decorate, melt the white chocolate in double boiler or microwave and pour it over the cake. Add Add more sprinkles (optional)</li>
<li class="instruction" id="zlrecipe-instruction-18" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Let the chocolate settle for few minutes and slice the cake.</li>
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<span style="color: #666666; font-family: Lato, sans-serif;"><span style="line-height: 24px;">Credit goes to </span></span><a href="http://www.roxanashomebaking.com/" style="-webkit-transition: all 0.1s ease-in-out; box-sizing: border-box; color: #e5554e; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 18px; line-height: 1; text-decoration: none !important; transition: all 0.1s ease-in-out;">Roxana</a> . If you like it' don't forget to give thank her.</div>
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<li class="ingredient" id="zlrecipe-ingredient-20" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></li>
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Anonymoushttp://www.blogger.com/profile/12443786857983478657noreply@blogger.com0tag:blogger.com,1999:blog-6240330203717030838.post-28708338826761236362013-09-23T09:07:00.003-07:002013-09-23T09:07:53.827-07:00Coconut Chocolate Chip Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-fx8wFMG8BMg/UkBmHoQ4H2I/AAAAAAAAAUw/_-5JGgw4NXs/s1600/Coconut+Chocolate+Chip+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Granny’s Coconut Chocolate Chip Cookies" border="0" src="http://1.bp.blogspot.com/-fx8wFMG8BMg/UkBmHoQ4H2I/AAAAAAAAAUw/_-5JGgw4NXs/s1600/Coconut+Chocolate+Chip+Cookies.jpg" height="240" title="Granny’s Coconut Chocolate Chip Cookies" width="320" /></a></div>
<br />
<br />
Cooking Procedure<br />
<br />
2 cups sugar<br />
3 cups flour<br />
1 Tbsp baking powder<br />
2 tsp vanilla extract<br />
½ cup butter, 1 stick<br />
2 eggs<br />
1 1/2 cups shredded coconut<br />
1 1/2 cups chocolate chips<br />
<br />
Preheat oven to 350 degrees F. Lightly butter a cookie sheet.<br />
<br />
Blend sugar, flour, baking powder, vanilla, butter and eggs. Blend in coconut and chocolate chips.<br />
<br />
Drop by teaspoon onto prepared cookie sheet. Bake 8 to 10 minutes. Let cool about 10 minutes; transfer to wax paper to cool completely.<br />
<br />
Source: <a href="https://www.facebook.com/grannys.favoritescookbooks?directed_target_id=0">https://www.facebook.com</a></div>
Anonymoushttp://www.blogger.com/profile/12443786857983478657noreply@blogger.com0tag:blogger.com,1999:blog-6240330203717030838.post-71251686470595818632013-09-23T08:39:00.002-07:002013-09-23T08:39:55.527-07:00Granny's 15 Bean Soup<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-O_1q16w5EYU/UkBfNy7oaCI/AAAAAAAAAUY/C5xL9UskGrM/s1600/Granny%2527s+15+Bean+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Granny's 15 Bean Soup" border="0" src="http://2.bp.blogspot.com/-O_1q16w5EYU/UkBfNy7oaCI/AAAAAAAAAUY/C5xL9UskGrM/s1600/Granny%2527s+15+Bean+Soup.jpg" height="240" title="Granny's 15 Bean Soup" width="320" /></a></div>
<br />
Cooking Procedure:<br />
<br />
1 lb 15 bean mix<br />
1 large onions, chopped<br />
4 garlic cloves, minced<br />
1 quart stewed tomatoes<br />
3 stalks celery chopped, leaves included<br />
1 lb beef, turkey, chicken, or ham hocks<br />
1 Tbsp dried parsley or 2 Tbsp fresh parsley<br />
1 Tbsp paprika<br />
1 tsp dried mustard powder or 1 Tbsp Dijon mustard<br />
1 tsp dried rosemary, optional<br />
1 tsp black pepper<br />
salt to taste<br />
2 Tbsp olive oil or bacon fat<br />
2 chicken bouillon cubes<br />
<br />
Cover beans with water and let soak overnight.<br />
<br />
Next day, rinse beans, set aside. In a large heavy pot add oil or bacon fat; sauté meat, onion, and celery until tender; add garlic and sauté two more minutes.<br />
<br />
Add beans and cover with water. Add tomatoes with juice, parsley, paprika, mustard, rosemary (if using), black pepper, bouillon cubes, and about 1 teaspoon of salt to start with. Mix well. Bring to boil; stir, reduce heat cover and simmer for 4 to 5 hours or until all beans are tender; stir every 20 minutes or so. You want consistency a little thicker than soup. Taste, add more salt or pepper if needed.<br />
<br />
Serve over cooked rice or with biscuits or cornbread.<br />
<br />
-- Cheers<br />
Source: <a href="https://www.facebook.com/grannys.favoritescookbooks?directed_target_id=0">https://www.facebook.com/grannys.favoritescookbooks?directed_target_id=0</a></div>
Anonymoushttp://www.blogger.com/profile/12443786857983478657noreply@blogger.com0tag:blogger.com,1999:blog-6240330203717030838.post-44996575056338320642013-09-23T08:23:00.001-07:002013-09-23T08:23:24.144-07:00Impossible Pie<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-1wmIahuh-G0/UkBcSKiSzyI/AAAAAAAAASI/PILxfpzyh88/s1600/impossible_pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pie" border="0" src="http://1.bp.blogspot.com/-1wmIahuh-G0/UkBcSKiSzyI/AAAAAAAAASI/PILxfpzyh88/s1600/impossible_pie.jpg" title="Pie" /></a></div>
<br />
<br />
All the ingredients are mixed together and poured into a pie tin, but when it cooks it forms its own crust with filling This has a coconut vanilla taste like a coconut cream pie<br />
Ingredients<br />
2 cups milk<br />
1 cup shredded coconut<br />
4 eggs<br />
1 teaspoon vanilla extract<br />
1/2 cup all purpose flour<br />
8 Tablespoon butter<br />
3/4 cup sugar<br />
1/4 teaspoon ground nutmeg<br />
Directions<br />
Place milk, coconut, eggs, vanilla, flour, butter and sugar in blender. Mix well.<br />
Pour into a greased and floured pie plate. Sprinkle nutmeg on top.<br />
Bake at 350 degrees for 45 minutes.<br />
PLEASE SHARE To SAVE this recipe, be sure to click SHARE so it will store on your personal page.</div>
Anonymoushttp://www.blogger.com/profile/12443786857983478657noreply@blogger.com0tag:blogger.com,1999:blog-6240330203717030838.post-3367745296054128252013-09-23T08:12:00.001-07:002013-09-23T08:12:44.415-07:00Coffee and Amaretti Ice-Cream Cake With Dark Chocolate Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-FoDsb2defpo/UkBZ9h8R4gI/AAAAAAAAAR4/fNMevyz8dNo/s1600/coffe+and+amaretto+icer+cream+with+sauce.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Katrina" border="0" src="http://1.bp.blogspot.com/-FoDsb2defpo/UkBZ9h8R4gI/AAAAAAAAAR4/fNMevyz8dNo/s1600/coffe+and+amaretto+icer+cream+with+sauce.png" height="320" title="Coffe and Amaretti Ice Cream Cake with Dark Chocolate Sauce" width="320" /></a></div>
<br />
<br />
Ingredients<br />
<br />
The Cake:<br />
1 1/2 cups fine chocolate wafer crumbs (about 30 wafer cookies)<br />
1/2 stick (1/4 cup) unsalted butter, melted<br />
1 1/2 pints coffee ice cream, softened slightly<br />
1 1/2 cups well-chilled heavy cream<br />
1 teaspoon vanilla<br />
1 1/2 cups crushed amaretti (Italian almond macaroons, available at specialty food shops and some supermarkets), plus more for garnish<br />
<br />
For the dark chocolate sauce:<br />
1 1/2 cups heavy cream<br />
2/3 cup firmly packed dark brown sugar<br />
4 ounces fine-quality bittersweet chocolate, chopped<br />
3 ounces unsweetened chocolate, chopped<br />
1/2 stick (1/4 cup) unsalted butter, softened<br />
3 to 4 tablespoons Amaretto, or to taste (optional)<br />
<br />
Directions<br />
<br />
To make the cake:<br />
In a bowl with a fork stir together the crumbs and the butter until the mixture is combined wel.<br />
Pat the mixture into the bottom and 1 inch up the side of a lightly oiled 8-inch springform pan, 2 1/2 inches deep.<br />
Freeze the crust for 30 minutes, or until it is firm.<br />
Spread the ice cream evenly on the crust and return the pan to the freezer for 30 minutes, or until the ice cream is firm.<br />
In a bowl with an electric mixer beat the cream with the vanilla until it holds stiff peaks, fold in the amaretti thoroughly, and spread the mixture over the ice cream.<br />
Smooth the top of the cake, sprinkle with crushed amaretti cookies and freeze the cake for 30 to 45 minutes, or until the top is firm.<br />
<br />
Freeze the cake, covered with plastic wrap, for at least 4 hours or overnight.<br />
Just before serving, wrap dampened towel around the side of the pan, remove the side and transfer the cake to a serving plate.<br />
Cut the cake into wedges with a knife dipped in hot water and serve it with the chocolate sauce.<br />
<br />
To make the sauce:<br />
In a small heavy saucepan combine the cream and brown sugar.<br />
Bring the mixture to a boil over moderately high heat, whisking occasionally, and boil it, whisking, until the brown sugar is dissolved.<br />
Remove the pan from the heat and add the chocolates, whisking until they are melted.<br />
Whisk in the butter and Amaretto, whisking until sauce is smooth, and let cool slightly.<br />
The chocolate sauce may be made 1 week in advance and kept covered and chilled.<br />
Reheat the chocolate sauce over very low heat, stirring occasionally, until it is warm.<br />
<br />
Garnish with a fresh cherry or other fresh fruit if desired.<br />
<br />
<br />
This delicious receip will earn your much praise from your friends and family.<br />
Yummy food realy is on of lifes pleasure. Eat drink and be merry and enjoy<br />
this recipe<br />
-- Cheers<br />
<br />
Source: <a href="http://divinedesserts.org/recipes/coffee-and-amaretti-icecream-cake.html#.UkBJK9Izjqc">http://divinedesserts.org/recipes/coffee-and-amaretti-icecream-cake.html#.UkBJK9Izjqc</a><br />
<br />
<div>
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/12443786857983478657noreply@blogger.com0tag:blogger.com,1999:blog-6240330203717030838.post-23097275700385746832013-09-17T01:48:00.001-07:002013-09-17T01:48:56.298-07:00Thai Glass Noodle Salad<div dir="ltr" style="text-align: left;" trbidi="on">
Ingredients per 2 portions:<br />
<br />
100 g glass noodles, dried<br />
250 g minced pork<br />
oil<br />
3 tbsp water or stock<br />
fresh prawns, peeled and deveined, optional<br />
5 stalk(s) Chinese celery, chopped<br />
5 spring onions, chopped<br />
5 Thai onions, sliced<br />
5 sprig(s) cilantro, chopped<br />
2 clove(s) garlic, minced<br />
1 piece(s) ginger, about 5 cm, grated<br />
1 red chilli, chopped (or more)<br />
1 tbsp Thai chilli paste (nam prik pao)<br />
6 tbsp lime juice<br />
4 tbsp fish sauce<br />
2 tbsp peanuts, roasted, chopped<br />
lettuce leaves, to garnish<br />
<br />
Method:<br />
<br />
Put glass noodles into a bowl and cover with boiling water; let them soak<br />
for 10 minutes and drain. Cut with a pair of scissors into pieces of about<br />
5 cm.<br />
<br />
Heat some oil in a pan and fry minced pork for about 6 minutes, stirring.<br />
Add the water or stock (and prawns, if you like) and cook for some more<br />
minutes. Let it cool a little bit and add to the glass noodles.<br />
<br />
Mix garlic, ginger, chilli, fish sauce, lime juice and chilli paste and add<br />
to the glass noodles.<br />
<br />
Add sliced onions, celery, spring onions and cilantro too and mix well.<br />
<br />
Arrange lettuce leaves on a plate and add the glass noodle salad. Sprinkle<br />
with chopped peanuts and serve.<br />
<br />
Preparation time.....: 30 min<br />
Cooking / Baking time: 10 min<br />
Resting time.........: 10 min<br />
<br />
--- happy cooking !!!</div>
Anonymoushttp://www.blogger.com/profile/12443786857983478657noreply@blogger.com0tag:blogger.com,1999:blog-6240330203717030838.post-5490977994666399202013-07-23T15:56:00.000-07:002013-07-23T16:05:48.959-07:00Apple Dapple Cake<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-n2m-DlOCrvc/Ue8L17PtyhI/AAAAAAAAARA/qA4c9nh40Zc/s1600/Apple+Dapple+Cake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-n2m-DlOCrvc/Ue8L17PtyhI/AAAAAAAAARA/qA4c9nh40Zc/s1600/Apple+Dapple+Cake.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;"><a href="http://fbrecipe.blogspot.com/2013/07/apple-dapple-cake.html">Apple Dapple Cake</a></span></b></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<h4 style="text-align: left;">
<b><u>Ingredients :</u></b></h4>
<b> 3 cup all purpose flour</b><br />
<b><span class="Apple-tab-span" style="white-space: pre;"> </span>1 teaspoon salt</b><br />
<b><span class="Apple-tab-span" style="white-space: pre;"> </span>1 teaspoon soda</b><br />
<b><span class="Apple-tab-span" style="white-space: pre;"> </span>1 cup pecans, chopped</b><br />
<b><span class="Apple-tab-span" style="white-space: pre;"> </span>1 cup vegetable oil</b><br />
<b><span class="Apple-tab-span" style="white-space: pre;"> </span>2 cup sugar</b><br />
<b><span class="Apple-tab-span" style="white-space: pre;"> </span>3 eggs</b><br />
<b><span class="Apple-tab-span" style="white-space: pre;"> </span>2 teaspoon vanilla</b><br />
<b><span class="Apple-tab-span" style="white-space: pre;"> </span>3 cups raw apples, peeled and chopped fine</b><br />
<b><span class="Apple-tab-span" style="white-space: pre;"> </span>Sauce:</b><br />
<b><span class="Apple-tab-span" style="white-space: pre;"> </span>1 cup packed brown sugar (for sauce)</b><br />
<b><span class="Apple-tab-span" style="white-space: pre;"> </span>1/4 cup milk (for sauce)</b><br />
<b><span class="Apple-tab-span" style="white-space: pre;"> </span>3/4 cup margarine(1 -1/2 sticks) (for sauce)</b><br />
<b><br /></b>
<br />
<h4 style="text-align: left;">
<b><u>Instructions :</u></b></h4>
<b>1.<span class="Apple-tab-span" style="white-space: pre;"> </span>Mix oil, sugar, eggs and vanilla. Sift together flour, salt, soda. Add to first mixture. Fold in pecans and apples. Bake in tube pan at 350 for 1 hour.</b><br />
<b><br /></b>
<b>2.<span class="Apple-tab-span" style="white-space: pre;"> </span>For the sauce, mix and cook ingredients 3 minutes after it begins to gently boil, stirring constantly. Pour over hot cake while cake is still in pan. Let cake cool completely before removing.</b><br />
<b></b>
<b><br /></b><b>---Cheers !!!.</b><br />
<b><br /></b>
<b><a href="http://fbrecipe.blogspot.com/2013/05/best-carrot-cake.html">Best Carrot Cake (Secret Recipe)</a></b>
<b><br /></b></div>
Anonymoushttp://www.blogger.com/profile/12443786857983478657noreply@blogger.com0tag:blogger.com,1999:blog-6240330203717030838.post-68530804793706181932013-06-21T11:04:00.000-07:002013-06-21T11:07:06.121-07:00Baked Sweet and Sour Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Xiq2kU3_7OE/UcSUW1v2dSI/AAAAAAAAAPU/KP8cJ8hLZPQ/s1600/baked+Sweet+and+Sour+Chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Xiq2kU3_7OE/UcSUW1v2dSI/AAAAAAAAAPU/KP8cJ8hLZPQ/s1600/baked+Sweet+and+Sour+Chicken.jpg" height="240" width="320" /></a></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Baked Sweet And Sour Chicken</b></div>
<div class="separator" style="clear: both; text-align: center;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b style="background-color: white; color: #333333; font-family: Arial, serif; font-size: 13px; line-height: 20.796875px;">Ingredients :</b></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both;">
The chicken coating:</div>
<div class="separator" style="clear: both;">
3-4 boneless chicken breasts</div>
<div class="separator" style="clear: both;">
salt + pepper</div>
<div class="separator" style="clear: both;">
1 cup cornstarch</div>
<div class="separator" style="clear: both;">
2 eggs, beaten</div>
<div class="separator" style="clear: both;">
1/4 cup canola oil</div>
<div class="separator" style="clear: both;">
The sweet and sour sauce:</div>
<div class="separator" style="clear: both;">
3/4 cup sugar</div>
<div class="separator" style="clear: both;">
4 tbs ketchup</div>
<div class="separator" style="clear: both;">
1/2 cup distilled white vinegar</div>
<div class="separator" style="clear: both;">
1 tbs soy sauce</div>
<div class="separator" style="clear: both;">
1 tsp garlic salt</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<span style="background-color: white; color: #333333; font-family: Arial, serif; font-size: 13px; line-height: 20.796875px;"><b>Preparation :</b></span></div>
<div class="separator" style="clear: both;">
<span style="background-color: white; color: #333333; font-family: Arial, serif; font-size: 13px; line-height: 20.796875px;"><b><br /></b></span></div>
<div class="separator" style="clear: both;">
<span style="background-color: white; line-height: 20.796875px;"><span style="color: #333333; font-family: Arial, serif; font-size: x-small;"><b>Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.</b></span></span></div>
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<span style="background-color: white; line-height: 20.796875px;"><span style="color: #333333; font-family: Arial, serif; font-size: x-small;"><b><br /></b></span></span></div>
<div class="separator" style="clear: both;">
<span style="background-color: white; line-height: 20.796875px;"><span style="color: #333333; font-family: Arial, serif; font-size: x-small;"><b>--- Cheers . Happy chicken !!!</b></span></span></div>
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<br /></div>
<br />Anonymoushttp://www.blogger.com/profile/12443786857983478657noreply@blogger.com0tag:blogger.com,1999:blog-6240330203717030838.post-75693026430309719542013-06-16T09:33:00.002-07:002013-06-16T09:33:52.534-07:00Home Made Oreos<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-BQti6qAHaNE/Ub3oWQw-sXI/AAAAAAAAAO8/7ud7JBeYEkg/s1600/Oreos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-BQti6qAHaNE/Ub3oWQw-sXI/AAAAAAAAAO8/7ud7JBeYEkg/s1600/Oreos.jpg" height="320" width="320" /></a></div>
<br />
<br />
Preparation<br />
<br />
Set two racks in the middle of the oven. Preheat to 375°F.<br />
<br />
In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.<br />
<br />
Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.<br />
<br />
[**Fear not if they look underbaked. They’re the kind of cookies that puff and look wet after 9 minutes (really, no more time is needed, even a minute less if your oven runs hot), then as you sit them on their tray for three minutes after baking, they all deflate and firm up, making them easy to shift to a cooling rack. They end up firmer than many chocolate chip cookies, but softer than your typical Oreo.**]<br />
<br />
To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.<br />
<br />
To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.<br />
<br />
<br />
--- Happy Oreos .<br />
<br />Anonymoushttp://www.blogger.com/profile/12443786857983478657noreply@blogger.com0tag:blogger.com,1999:blog-6240330203717030838.post-51497339814456744612013-06-16T09:26:00.000-07:002013-06-16T09:26:29.815-07:00Yummy Toffee French Toast with Pecans<b>Ingredients</b><br />
<br />
Sauce<br />
1 cup unsalted butter<br />
1 1/2 cups packed light brown sugar<br />
3/4 cup heavy whipping cream<br />
1/2 cup roughly chopped pecans<br />
French toast<br />
8 large eggs<br />
<br />
1/4 teaspoon nutmeg, preferably freshly grated<br />
1 teaspoon cinnamon<br />
1 1/2 teaspoons vanilla extract<br />
3 tablespoons orange-flavored liqueur (such as Grand Marnier) or orange juice<br />
2 tablespoons salted butter<br />
8 thick slices (1 in.) brioche (about 1 lb.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-VRPbwJMhiqI/Ub3muK8at1I/AAAAAAAAAOs/82R--dverpQ/s1600/Toffee+French+Toast+with+Pecans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-VRPbwJMhiqI/Ub3muK8at1I/AAAAAAAAAOs/82R--dverpQ/s1600/Toffee+French+Toast+with+Pecans.jpg" height="320" width="320" /></a></div>
<br />
<br />
Preparation<br />
<br />
1. Prepare sauce: Melt unsalted butter in a medium saucepan over medium-low heat. Stir in brown sugar until well blended, then bring to a boil. Boil until sugar dissolves, 5 to 8 minutes. Carefully stir in cream (mixture may spatter) and pecans; reduce heat to low.<br />
<br />
2. Make French toast: In a large shallow bowl, whisk together eggs, nutmeg, cinnamon, vanilla, and orange liqueur.<br />
<br />
3. Heat a large cast-iron skillet or nonstick frying pan over medium heat. Melt 1 tbsp. salted butter in skillet, tipping pan to coat. Quickly dip bread, 1 piece at a time, into egg batter, coating both sides but not drenching. Lay bread in skillet and repeat with remaining bread. Cook until golden brown, 1 1/2 to 2 minutes; then flip, add remaining 1 tbsp. butter, and cook until second side is golden brown, 1 1/2 to 2 minutes more.<br />
<br />
4. Transfer French toast to plates, top with some of warm toffee sauce, and serve remaining sauce on the side.<br />
<br />
Make ahead: Sauce keeps up to 2 days, covered and chilled (reheat in a microwave oven).<br />
<br />
--- Cheers !!! Happy eating !!!Anonymoushttp://www.blogger.com/profile/12443786857983478657noreply@blogger.com1tag:blogger.com,1999:blog-6240330203717030838.post-31559706309424458182013-05-23T06:00:00.000-07:002013-05-23T06:00:03.927-07:00GARLIC BREAD MEATBALL SUB<br />
<b>A meatball is made from an amount of ground meat rolled into a small ball, sometimes along with other ingredients, such as breadcrumbs, minced onion, spices, possibly eggs and herbs. Meatballs are usually prepared and rolled by hand, and are cooked by frying, baking, steaming, or braising in sauce.</b><br />
<b>There are many types of meatball recipes using different types of meats and spices, including vegetarian and fish alternatives, and various methods of preparation.</b><br />
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<a href="http://1.bp.blogspot.com/-8OtBxPvxi8I/UZ4SmsffccI/AAAAAAAAALk/JKqeDoAAI7g/s1600/GARLIC+BREAD+MEATBALL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-8OtBxPvxi8I/UZ4SmsffccI/AAAAAAAAALk/JKqeDoAAI7g/s1600/GARLIC+BREAD+MEATBALL.jpg" /></a></div>
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<span style="background-color: white; color: #333333; line-height: 18px;"><span style="font-family: Times, Times New Roman, serif;">MEATBALL INGREDIENTS</span></span></h4>
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<b><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #333333; font-size: 13px; line-height: 18px;">1 1/2 pounds ground chuck</span><br style="background-color: white; color: #333333; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #333333; font-size: 13px; line-height: 18px;">1 egg, beaten</span><br style="background-color: white; color: #333333; font-size: 13px; line-height: 18px;" /><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-size: 13px; line-height: 18px;">1 1/4 cups bread crumbs (Italian seasoned)<br />2 tablespoons chopped fresh parsley<br />3 cloves garlic, finely minced<br />1/2 of a small yellow onion, finely chopped<br />1- 28 ounce jar marinara<br />1- 28ounce can crushed tomatoes<br />1 teaspoon dried basil<br />1 teaspoon dried oregano<br />1/4 teaspoon red pepper flake<br />1/2 teaspoon garlic powder</span></span></b></div>
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<span style="background-color: white; color: #333333; line-height: 18px;"><span style="font-family: Times, Times New Roman, serif;">SUB INGREDIENTS</span></span></h4>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="background-color: white; color: #333333; font-size: 13px; line-height: 18px;">12 – 4 inch french bread rolls, sliced open</span><br style="background-color: white; color: #333333; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #333333; font-size: 13px; line-height: 18px;">2 sticks butter</span><br style="background-color: white; color: #333333; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #333333; font-size: 13px; line-height: 18px;">2 teaspoons garlic powder</span><br style="background-color: white; color: #333333; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #333333; font-size: 13px; line-height: 18px;">1 teaspoon dried parsley</span><br style="background-color: white; color: #333333; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #333333; font-size: 13px; line-height: 18px;">2 cups shredded mozzarella cheese</span><br style="background-color: white; color: #333333; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #333333; font-size: 13px; line-height: 18px;">Chopped parsley for garnish</span></b></span></div>
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<span style="background-color: white; color: #333333; line-height: 18px;"><span style="font-family: Times, Times New Roman, serif;">DIRECTIONS</span></span></h4>
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<b><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">In your slow cooker, combine marinara, crushed tomatoes, basil, oregano, red pepper flake, and garlic powder.</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">In a large bowl, use your hands to mix together ground chuck, egg, bread crumbs, fresh parsley, garlic, and yellow onion. Combine well.</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Divide the meat mixture into 30-36 meatballs. I used a heaping tablespoon of meat mixture for each meatball.</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Place the meatballs in the sauce mixture and cook on low for 6 to 8 hours, or on high for about 4 hours.</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Pre-heat oven to 425 degrees.</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">In the microwave, melt two sticks of butter (about 1 minute will do) in a bowl. To the melted butter, add 2 teaspoons garlic powder and dried parsley. </span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Brush melted butter liberally over all 10-12 rolls. Bake the rolls in the oven for about 6-7 minutes, then remove from the oven and turn the broiler on.</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Place about three meatballs on each sub, and spoon some of the sauce over the meatballs. Top with mozzarella cheese, and parsley, if you’d like, for garnish. Broil for 3-4 minutes or until the cheese is completely melted. Cool for a minute or two and serve immediately.Keep an eye on the subs so that the bread does not burn!</span></b></div>
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<b><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">-- Cheers !!!</span></b></div>
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<b><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Please give your opinion</span></b></div>
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Anonymoushttp://www.blogger.com/profile/12443786857983478657noreply@blogger.com0tag:blogger.com,1999:blog-6240330203717030838.post-61263820065827844392013-05-23T05:47:00.000-07:002013-05-23T05:47:11.602-07:00STRAWBERRY POP TARTS<b>Pop-Tarts have a sugary filling sealed inside two layers of rectangular, thin pastry crust. Most varieties are also frosted.</b><br />
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<a href="http://4.bp.blogspot.com/-L3sYlb-nRWw/UZ4PgApzshI/AAAAAAAAALU/9fFG7x1J6uY/s1600/Homemade+Strawberry+Pop+Tarts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-L3sYlb-nRWw/UZ4PgApzshI/AAAAAAAAALU/9fFG7x1J6uY/s1600/Homemade+Strawberry+Pop+Tarts.jpg" height="275" width="320" /></a></div>
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<span style="background-color: white; color: #333333; line-height: 18px;"><b><span style="font-family: Times, Times New Roman, serif; font-size: large;">Ingredients</span></b></span></h4>
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<b><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #333333; font-size: 13px; line-height: 18px;">Pie crust, refrigerated or homemade (see below)</span><br style="background-color: white; color: #333333; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #333333; font-size: 13px; line-height: 18px;">Jam or Preserves</span></span></b><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-size: 13px; line-height: 18px;"><b><span style="font-family: Arial, Helvetica, sans-serif;">Glaze or Egg Wash<br />Sparkling Sugar</span></b></span></div>
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<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; line-height: 18px;"><b><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 13px;">Preheat the oven to 425 degrees. (I went by the temp setting on the box, the original recipe calls for 450.)</span><br style="font-size: 13px;" /><br style="font-size: 13px;" /><span style="font-size: 13px;">Unroll one of the pie crusts and square the edges. Cut into rectangles. Place 1 tsp of jam in the center of a rectangle and top with another piece of crust. Crimp all four edges. Repeat until all of the pie crust is used. I also took the rounded edges that I cut off and rolled them together to form more pop-tarts. They weren’t as “pretty” as the others, but I hate to waste food.</span><br style="font-size: 13px;" /><br style="font-size: 13px;" /><span style="font-size: 13px;">Bake the pop-tarts for about 7 – 8 minutes or until slightly brown. Once cool, pour glaze over and decorate with sugar. If you don’t want to add extra sugar with the glaze, you can use an egg wash on the tops with some white sugar.</span><br style="font-size: 13px;" /><br style="font-size: 13px;" /><span style="font-size: 13px;">Take one pie crust rectangle, fill with a tsp of jam. Cover with another piece of pie crust. Crimp all four edges. Repeat until you run out of pie crust. Bake at 450F for abou7-8 minutes or until slightly brown. Set aside to cool. Once cooled, pour glaze on to Pop-tart and decorate with sparkling sugar.</span><br style="font-size: 13px;" /><br style="font-size: 13px;" /><span style="font-size: 13px;">To Make the Glaze:</span><br style="font-size: 13px;" /><br style="font-size: 13px;" /><span style="font-size: 13px;">1 cup powder sugar</span><br style="font-size: 13px;" /><span style="font-size: 13px;">milk to thin</span><br style="font-size: 13px;" /><br style="font-size: 13px;" /><span style="font-size: 13px;">Place powdered sugar in bowl. Pour milk slowly until it has a consistency of really thick syrup.</span></span></b></span></div>
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<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; line-height: 18px;"><b><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 13px;"><br /></span></span></b></span></div>
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<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; line-height: 18px;"><b><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 13px;">-- Cheers !!!</span></span></b></span></div>
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<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; line-height: 18px;"><b><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 13px;">Please give your opinion.</span></span></b></span></div>
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Anonymoushttp://www.blogger.com/profile/12443786857983478657noreply@blogger.com0tag:blogger.com,1999:blog-6240330203717030838.post-67490282027765787012013-05-23T05:37:00.001-07:002013-05-23T05:37:08.290-07:00CHOCOLATE CHIP COOKIE BARS<b>A chocolate chip cookie is a drop cookie that originated in the United States and features chocolate chips as its distinguishing ingredient. The traditional recipe combines a dough composed of butter and both brown and white sugar with semi-sweet chocolate chips. Variations include recipes with other types of chocolate or additional ingredients, such as nuts or oatmeal.</b><br />
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<b style="color: #333333; line-height: 18px;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Ingredients</span></b><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #333333; font-size: 13px; line-height: 18px;">1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more baking sheet</span><br style="background-color: white; color: #333333; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #333333; font-size: 13px; line-height: 18px;">4 cups all-purpose flour</span><br style="background-color: white; color: #333333; font-size: 13px; line-height: 18px;" /><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-size: 13px; line-height: 18px;">2 teaspoons baking soda<br />3/4 teaspoon salt<br />1 cup granulated sugar<br />1 1/2 cups packed light-brown sugar<br />2 large eggs<br />1 tablespoon pure vanilla extract<br />1 (12-ounce) bag semisweet chocolate chips</span></span></b><br />
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<b style="color: #333333; line-height: 18px;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Directions</span></b><br />
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<b><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Preheat oven to 350 degrees, with rack in center. Generously butter a 12-by-17-inch rimmed baking sheet; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" /><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla; mix until well combined. Add flour mixture; beat on low speed until just combined. Beat in chocolate chips.</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" /><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Spread dough on prepared baking sheet. Bake, rotating sheet halfway through, until edges are brown and top is golden, 40 to 45 minutes. Transfer to a wire rack; let cool completely on baking sheet. Use a serrated knife to cut into 1 1/2-by-4-inch bars</span></b><br />
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<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><b>-- Cheers !!!</b></span></span><br />
<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><b>Please give your opinion.</b></span></span>Anonymoushttp://www.blogger.com/profile/12443786857983478657noreply@blogger.com0tag:blogger.com,1999:blog-6240330203717030838.post-22361380349557437052013-05-23T05:28:00.002-07:002013-05-23T05:28:54.362-07:00GLAZED PECAN-RAISIN CAKE<b>Cake is often the dessert of choice for meals at ceremonial occasions, particularly weddings, anniversaries, and birthdays. There are countless cake recipes; some are bread-like, some rich and elaborate, and many are centuries old. Cake making is no longer a complicated procedure; while at one time considerable labor went into cake making (particularly the whisking of egg foams), baking equipment and directions have been simplified so that even the most amateur cook may bake a cake.</b><br />
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<span style="background-color: white; color: #333333; line-height: 18px;"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Ingredients</b></span></span></h4>
<b style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #333333; font-size: 13px; line-height: 18px;">2 cups (4 sticks) unsalted butter, room temperature, plus more for pan</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="background-color: white; color: #333333; font-size: 13px; line-height: 18px;">4 cups all-purpose flour (spooned and leveled), plus more for pan</span><br style="background-color: white; color: #333333; font-size: 13px; line-height: 18px;" /><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-size: 13px; line-height: 18px;">2 tablespoons ground nutmeg<br />1 teaspoon baking powder<br />2 1/4 cups packed light-brown sugar (1 pound)<br />6 large eggs<br />1/2 cup brandy<br />3 cups pecans, chopped (about 12 ounces)<br />3 cups raisins (1 pound)<br />1 cup confectioners' sugar<br />1 tablespoon plus 1 teaspoon orange juice</span></b></span><br />
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<span style="background-color: white; color: #333333; line-height: 18px;"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Directions</b></span></span></h4>
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<span class="userContent"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Preheat oven to 350 degrees. Butter and flour a nonstick Bundt pan (12-cup capacity), tapping out excess flour; set aside. In a large bowl, whisk together flour, nutmeg, and baking powder; set aside.<br /><br />In another large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add brandy; beat until combined. With mixer on low, gradually add flour mixture; beat just until combined (do not overmix). Fold in pecans and raisins.<br /><br />Spoon batter into prepared pan. Bake until cake has pulled away from sides of pan and a toothpick inserted in top comes out clean, 1 1/2 hours. Immediately invert onto a wire rack, and let cool completely.<br /><br />Set rack with cake over a rimmed baking sheet. In a small bowl, whisk together confectioners sugar and orange juice until smooth. Drizzle cake with glaze.</b></span></span></div>
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Anonymoushttp://www.blogger.com/profile/12443786857983478657noreply@blogger.com0tag:blogger.com,1999:blog-6240330203717030838.post-71152049752440117552013-05-23T05:18:00.002-07:002013-05-23T05:18:20.510-07:00BROWNIE COOKIES<b style="font-family: sans-serif; font-size: small; line-height: 19.1875px;">A chocolate brownie is a flat, baked square or bar developed in the United States at the end of the 19th century and popularized in both the U.S. and Canada during the first half of the 20th century. The brownie is a cross between a cake and a cookie in texture.</b><br />
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<a href="http://1.bp.blogspot.com/-1kBq8QIGc2o/UZ4ISZK5OKI/AAAAAAAAAKk/mTN9zOwMlqg/s1600/Brownie+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-1kBq8QIGc2o/UZ4ISZK5OKI/AAAAAAAAAKk/mTN9zOwMlqg/s1600/Brownie+cookies.jpg" /></a></div>
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<span style="background: white; color: #333333; font-family: "Times New Roman","serif";"><b><span style="font-size: large;">Ingredients</span></b></span></h4>
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<b style="color: #333333; font-family: 'Times New Roman', serif;"><span style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">12 ounces bittersweet chocolate, chopped</span></b></div>
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<span style="background: white; color: #333333; font-family: "Times New Roman","serif";"><b><span style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1/2 cup all-purpose flour, (spooned and leveled)</span><br style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" /><span class="text_exposed_show" style="display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1/4 teaspoon baking powder<br />1/4 teaspoon salt<br />6 tablespoons unsalted butter, room temperature<br />1/2 cup granulated sugar<br />1/2 cup packed light-brown sugar<br />3 large eggs<br />1 teaspoon pure vanilla extract</span></b></span></div>
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<span style="background: white; color: #333333; font-family: "Times New Roman","serif";"><span class="text_exposed_show" style="display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px;"><span style="font-size: large;">Directions</span></span></span></h4>
<span style="background: white; color: #333333; font-family: "Times New Roman","serif";"><span class="text_exposed_show" style="display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><b>Preheat oven to 350 degrees. Place chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted, then let cool.<br /><br />In a small bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and sugars until lightened in color. Add eggs and vanilla. Beat until combined. With mixer on low, alternately beat in chocolate and flour mixture; mix just until combined (do not overmix).<br /><br />Drop dough by heaping tablespoons, about 2 inches apart, onto two parchment-lined baking sheets. Bake until a toothpick inserted in center of a cookie comes out clean, 14 to 16 minutes. Transfer to wire racks to cool.</b></span></span><br />
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<span style="background: white; color: #333333; font-family: "Times New Roman","serif";"><span class="text_exposed_show" style="display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><b>-- Cheers !!!</b></span></span><br />
<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><b>Please give your Opinion .</b></span></span><br />
<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><b><br /></b></span></span>Anonymoushttp://www.blogger.com/profile/12443786857983478657noreply@blogger.com0tag:blogger.com,1999:blog-6240330203717030838.post-77275117470359827072013-05-17T11:41:00.002-07:002013-05-17T11:41:48.073-07:00Best Carrot Cake <div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px;"><b>Ingredients:</b></span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" /><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px;">2 cups all-purpose flour</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px;">2 teaspoons baking soda</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px;" /><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px;">1/2 teaspoon salt<br />2 teaspoons ground cinnamon<br />3 large eggs<br />2 cups sugar<br />3/4 cup vegetable oil<br />3/4 cup buttermilk<br />2 teaspoons vanilla extract<br />2 cups grated carrot<br />1 (8-ounce) can crushed pineapple, drained<br />1 (3 1/2-ounce) can flaked coconut<br />1 cup chopped walnuts</span><br />
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<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;"><b>Preparation</b></span><br />
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<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;">1. Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.</span><br />
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<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;">2. Stir together flour, soda, salt and cinnamon. Set aside.</span><br />
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<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;">3. Beat eggs, sugar, oil, buttermilk and vanilla at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot, coconut, pinapple and walnuts.</span><br />
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<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;">4. Pour batter into prepared cake pans.</span><br />
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<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;">5. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze (recipe below) evenly over layers (I only used about 2/3 of the prepared glaze which I thought was perfect!); cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks.</span><br />
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<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;">6. Once the cake is cooled, slice each layer in half to give you a total of 4 layers. More layers = more frosting = me happy! Note: I put the 2 cake layers in the freezer for 45 minutes to make slicing them in half easier.</span><br />
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<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;">7. Make the cream cheese frosting according the recipe below. You can use a canned frosting but it won’t hold a candle to this delicious homemade icing!</span><br />
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<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;">8. Spread Cream Cheese Frosting between layers and on top and sides of cake. I’m a BIG frosting person so I made 1 1/2 batches of the cream cheese frosting to make sure the cake was completely covered. I also sprinkled chopped walnuts in between each frosted layer to take it over the top.</span><br />
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<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;">Buttermilk Glaze</span><br />
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<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;">1 cup sugar</span><br />
<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;">1 1/2 teaspoons baking soda</span><br />
<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;">1/2 cup buttermilk</span><br />
<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;">1/2 cup butter or margarine</span><br />
<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;">1 tablespoon light corn syrup</span><br />
<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;">1 teaspoon vanilla extract</span><br />
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<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;">Glaze Preparation</span><br />
<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;">1. Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.</span><br />
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<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;">Cream Cheese Frosting</span><br />
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<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;">3/4 cup butter or margarine, softened</span><br />
<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;">1 (8-ounce) package cream cheese, softened</span><br />
<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;">1 (3-ounce) package cream cheese, softened</span><br />
<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;">3 cups sifted powdered sugar</span><br />
<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;">1 1/2 teaspoons vanilla extract</span><br />
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<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;">Frosting Preparation</span><br />
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<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;">1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.</span><br />
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<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;">---Cheers</span><br />
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Anonymoushttp://www.blogger.com/profile/12443786857983478657noreply@blogger.com0tag:blogger.com,1999:blog-6240330203717030838.post-67082855455799484592013-05-17T11:04:00.000-07:002013-05-17T11:04:03.124-07:00EASIEST YEAST ROLLS EVER<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; color: grey; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px;"><b><span style="font-size: large;">Making Procedure :</span></b></span><br />
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<span style="background-color: white; color: grey; line-height: 14px;"><span style="font-family: Times, Times New Roman, serif;">1 pack yeast</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: grey; line-height: 14px;">3/4 cup warm water</span><br style="background-color: white; color: grey; line-height: 14px;" /><span style="background-color: white; color: grey; line-height: 14px;"><br /></span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: grey; line-height: 14px;">2 1/2 cups Bisquick</span><br style="background-color: white; color: grey; line-height: 14px;" /><span class="text_exposed_show" style="background-color: white; color: grey; display: inline; line-height: 14px;"><br /></span></span><br />
<span class="text_exposed_show" style="background-color: white; color: grey; display: inline; line-height: 14px;"><span style="font-family: Times, Times New Roman, serif;">1 Tbsp sugar<br /></span></span><br />
<span class="text_exposed_show" style="background-color: white; color: grey; display: inline; line-height: 14px;"><span style="font-family: Times, Times New Roman, serif;">1/4 cup melted butter<br /><br />Preheat oven to 400 degrees. Dissolve yeast in water. Put Bisquick, sugar, and yeast in a </span></span><br />
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<span class="text_exposed_show" style="background-color: white; color: grey; display: inline; line-height: 14px;"><span style="font-family: Times, Times New Roman, serif;">large bowl mix well flour your work surface turn dough out knead for 12-15 minutes shape </span></span><br />
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<span style="background-color: white; color: grey; line-height: 14px;"><span style="font-family: Times, Times New Roman, serif;">into rolls place in a greased pan cover with damp towel let rise 1 hour brush with melted </span></span><br />
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<span style="background-color: white; color: grey; line-height: 14px;"><span style="font-family: Times, Times New Roman, serif;">butter bake for 12-15 minutes add more butter. Mmmm!</span></span><br />
<span style="background-color: white; color: grey; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px;"><br /></span>Anonymoushttp://www.blogger.com/profile/12443786857983478657noreply@blogger.com6