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Thursday, August 5, 2010
Wednesday, March 31, 2010
Giveaway on my friend's blog
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Visit her blog and enter for a chance to win a gorgeous blue Le Creuset stock pot.
Tuesday, December 22, 2009
Coconut-Lime Cake with Lime Cream Cheese Icing
2 3/4 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 3/4 c. sugar
2 sticks butter, room temp
1 c. cream of coconut
4 eggs separated
1 t. vanilla
1 c. buttermilk
1 batch of cream cheese icing
6-8 oz. flaked coconut for topping
Preheat oven to 350. Grease and flour two 9" round cake pans. Whisk first 4 ingredients in medium bowl. Mix next 3 ingredients with hand mixed in large bowl until fluffy. Beat in egg yolks and vanilla. On low speed, beat in dry ingredients, then buttermilk, each just until blended. (To make the cake have a lime flavor, sour 3/4 c. regular milk with 1/4 c. of lime juice and use that in place of the buttermilk).
Using clean dry beaters, beat egg whites with a pinch of salt until stiff, but not dry. Fold egg whites into batter. Pour into prepared pans. Bake 25-30 minutes.
icing:
6 oz. block cream cheese, room temp
1 stick butter, room temp
2-3 T. lime juice OR 2 t. vanilla
4-5 c. sifted confectioners sugar
Beat cream cheese, butter, and vanilla until light and fluffy. Add 2 c. sugar, beating well. Gradually beat in additional 2-3 c. of sugar to reach spreading consistency. Covers tops and sides of two 8-9" round cakes.
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 3/4 c. sugar
2 sticks butter, room temp
1 c. cream of coconut
4 eggs separated
1 t. vanilla
1 c. buttermilk
1 batch of cream cheese icing
6-8 oz. flaked coconut for topping
Preheat oven to 350. Grease and flour two 9" round cake pans. Whisk first 4 ingredients in medium bowl. Mix next 3 ingredients with hand mixed in large bowl until fluffy. Beat in egg yolks and vanilla. On low speed, beat in dry ingredients, then buttermilk, each just until blended. (To make the cake have a lime flavor, sour 3/4 c. regular milk with 1/4 c. of lime juice and use that in place of the buttermilk).
Using clean dry beaters, beat egg whites with a pinch of salt until stiff, but not dry. Fold egg whites into batter. Pour into prepared pans. Bake 25-30 minutes.
icing:
6 oz. block cream cheese, room temp
1 stick butter, room temp
2-3 T. lime juice OR 2 t. vanilla
4-5 c. sifted confectioners sugar
Beat cream cheese, butter, and vanilla until light and fluffy. Add 2 c. sugar, beating well. Gradually beat in additional 2-3 c. of sugar to reach spreading consistency. Covers tops and sides of two 8-9" round cakes.
Peaches and Cream Pie
3/4 c. sugar
1/2 c. flour
1 pie crust - store-bought works well, pre-baked for 5-10 minutes
2 c. sliced peaches (or strawberries or blueberries or any combo)
1 c. heavy cream
Preheat oven to 350 degrees. Mix sugar and flour in medium bowl. Sprinkle 1/3 of the flour mixture into the bottom of the pre-baked pie crust. Add fruit and sprinkle with the remaining sugar-flour mixture. Pour heavy cream over fillings. Gently stir fruit to cover completely with cream.
Bake until fruit is tender, crust is golden, and center is set, about 45 minutes. Serve hot or cool on rack.
We prefer this pie cold. It is a great pie to take to picnics, nothing in it will really spoil and it travels well.
1/2 c. flour
1 pie crust - store-bought works well, pre-baked for 5-10 minutes
2 c. sliced peaches (or strawberries or blueberries or any combo)
1 c. heavy cream
Preheat oven to 350 degrees. Mix sugar and flour in medium bowl. Sprinkle 1/3 of the flour mixture into the bottom of the pre-baked pie crust. Add fruit and sprinkle with the remaining sugar-flour mixture. Pour heavy cream over fillings. Gently stir fruit to cover completely with cream.
Bake until fruit is tender, crust is golden, and center is set, about 45 minutes. Serve hot or cool on rack.
We prefer this pie cold. It is a great pie to take to picnics, nothing in it will really spoil and it travels well.
Tzatziki Sauce
1 cup shredded cucumber
1 cup fat free plain yogurt
1 garlic clove finely minced
1 heaping tablespoon of chopped fresh dill
1 teaspoon olive oil
1 teaspoon lemon juice
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
Place yogurt in a strainer lined with cheese cloth and allow to drain overnight into a bowl (you are looking to thicken up the yogurt and get a good amount of liquid out). Place shredded cucumber in a piece of cheesecloth and wring out excess liquid. The goal is to get as much liquid as possible out of these 2 ingredients.
Mix the yogurt and cucumbers with remaining ingredients, adjust salt and pepper to taste, and allow to sit for at least an hour (preferably 2-3) before eating. The longer it sits, the juicier it gets however (drain off the juice before serving).
Eat as a dip with pita chips (Stacy's Naked are the best) or as a sauce with lamb dishes.
1 cup fat free plain yogurt
1 garlic clove finely minced
1 heaping tablespoon of chopped fresh dill
1 teaspoon olive oil
1 teaspoon lemon juice
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
Place yogurt in a strainer lined with cheese cloth and allow to drain overnight into a bowl (you are looking to thicken up the yogurt and get a good amount of liquid out). Place shredded cucumber in a piece of cheesecloth and wring out excess liquid. The goal is to get as much liquid as possible out of these 2 ingredients.
Mix the yogurt and cucumbers with remaining ingredients, adjust salt and pepper to taste, and allow to sit for at least an hour (preferably 2-3) before eating. The longer it sits, the juicier it gets however (drain off the juice before serving).
Eat as a dip with pita chips (Stacy's Naked are the best) or as a sauce with lamb dishes.
PA Dutch Potato Salad (from Cooking Light - July 2009)
* 2 3/4 pounds Yukon gold potatoes (we used regular white potatoes)
* 2 cups chopped yellow onion (we omitted the onion)
* 1/2 cup chopped celery
* 1/2 cup shredded carrot
* 2 large hard-boiled eggs, chopped
* 3 applewood-smoked bacon slices, diced
* 1/2 cup sugar
* 1/2 cup water
* 1/4 cup white vinegar
* 2 tablespoons cider vinegar
* 1/2 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1/4 teaspoon dry mustard
* 2 large eggs, lightly beaten
* 3 tablespoons chopped fresh parsley
Preparation
1. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Cool 10 minutes; peel and chop. Combine potatoes, onion, celery, carrot, and chopped eggs in a large bowl.
2. Cook bacon in a large nonstick skillet over medium heat until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon, reserving 2 tablespoons drippings in pan. Combine sugar, 1/2 cup water, white vinegar, and next 5 ingredients (through beaten eggs); stir with a whisk. Add sugar mixture to pan; cook 8 minutes over medium heat or until slightly thick, stirring constantly with a whisk. Pour sugar mixture over potato mixture, stirring gently to combine. Add reserved bacon and parsley; toss gently to coat. Serve warm or at room temperature.
* 2 cups chopped yellow onion (we omitted the onion)
* 1/2 cup chopped celery
* 1/2 cup shredded carrot
* 2 large hard-boiled eggs, chopped
* 3 applewood-smoked bacon slices, diced
* 1/2 cup sugar
* 1/2 cup water
* 1/4 cup white vinegar
* 2 tablespoons cider vinegar
* 1/2 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1/4 teaspoon dry mustard
* 2 large eggs, lightly beaten
* 3 tablespoons chopped fresh parsley
Preparation
1. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Cool 10 minutes; peel and chop. Combine potatoes, onion, celery, carrot, and chopped eggs in a large bowl.
2. Cook bacon in a large nonstick skillet over medium heat until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon, reserving 2 tablespoons drippings in pan. Combine sugar, 1/2 cup water, white vinegar, and next 5 ingredients (through beaten eggs); stir with a whisk. Add sugar mixture to pan; cook 8 minutes over medium heat or until slightly thick, stirring constantly with a whisk. Pour sugar mixture over potato mixture, stirring gently to combine. Add reserved bacon and parsley; toss gently to coat. Serve warm or at room temperature.
Molasses Cookies
2 Cups sifted flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. powdered ginger
1 1/2 tsp. cinnamon
1/2 Cup butter, softened
1 Cup sugar
1/2 Cup molasses
1 egg yolk
1 egg, slightly beaten
Sift together the flour, salt, baking soda, baking powder, ginger, and cinnamon. Set aside. In a large bowl, cream together the butter and sugar until fluffy. Blend in the molasses and egg yolk. Gradually stir in the flour mixture and mix well. Form into a ball, wrap in plastic wrap and chill in the refrigerator.
Preheat oven to 350°. Cut the dough into quarters and roll out one quarter at a time. If dough is crumbly, allow it to warm up slightly at room temp and knead it back together. Roll the dough to 1/4-inch thickness between sheets of wax paper or on a lightly-floured surface. Cut out the cookies using a lightly-floured cookie cutter. Place the cookies on a parchment paper-lined cookie sheet. Brush with the slightly beaten egg. Bake at 350° for 8-10 minutes. Let cool slightly before removing from the cookie sheet.
Prep. time: 12 minutes plus chilling timeBaking time: 6-8 minutes per batch
Yield: 4-5 dozen medium-sized cut out cookies
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