Saturday, November 20, 2010

Arkansas Black Apple

Arkansas Black Apple, a long-keeping tart apple from Arkansas, USA which almost goes black when nearing the end of its storage life.

http://doughsrisin.blogspot.com

Sunday, November 14, 2010

Leftovers- Spaghetti That Is!!!




Leftovers- Spaghetti That Is


Leftover spagetti gets a second turn at the table when it combined with eggs to make a hearty frittata
WHISK TOGETHER 6 EGGS
1/4 CUP MILK
1 CUP LEFTOVER SPAGHETTI
SALT
PEPPER
POUR INTO A PAN (SPRAYED WITH PAM) OF CHOICE (DEPENDING ON HOW MUCH SPAGHETTI YOU HAVE-ADD MORE EGGS IF OVER 1 CUP)
POUR INTO PAN AND BAKE ON 425 UNTIL SET
GARNISH WITH CHERRY TOMATOES, PARSLEY AND PARMESAN CHEESE
Cut into wedges and serve
I actually used a 12 inch cake pan from Wilton. I had several cups of spaghetti and of course, add a few extra eggs

Tuesday, November 09, 2010

Espresso Gingerbread Cake

Espresso Gingerbread Cake

1/2 cup dark molasses

1/2 very strong coffee of espresso, cooled to luke warm

2 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon soda

1 tablespoon instant espresso powder

2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon cloves

1 1/4 cups butter

1 1/4 cups light brown sugar

3 large eggs + 2 large egg yolks

Espresso Glaze-(optional)

1 cup confectioners' sugar

1 teaspoon dark rum

1 1/2 tablespoon brewed espresso or 1 1/2 instant espresso powder dissolved in 1 1/2 tablespoon hot water.

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Pre heat oven to 350 degrees

Spray a bundt pan or 4 mini loaf pans

In a liquid measuring cup, whisk the molasses with the coffee.

Mix together dry ingredients

Cream butter and sugar

Beat in the eggs one at a time

With mixer on low speed alternate flour mixture and coffee/molasses mixture

Spoon batter into prepared pans

Bake 30 minutes for mini pans or 40 for bundt

Let cool 15 minutes, remove from pan and when just barely warm, drizzle glaze over and let cool

Irish Cream Brownies


Irish Cream Brownies

1 cup flour

1/2 unsweetened cocoa

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/3 cup semisweet chocolate chips

1/4 butter

1 cup sugar

2 eggs

1/4 cup Baileys Irish Cream

1 teaspoon vanilla

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Pre heat oven to 350

Measure out dry ingredients

Melt choc and butter over low heat

Add sugar, eggs and Irish Cream to melted ingredients
Fold in flour mixture and vanilla
Spread batter in a 9-inch sprayed pan

Bake for 20 minutes

Make a glaze of Irish Cream and powdered sugar and drizzle on top when almost cool (optional)

Recipe can be double quite easily to a 13 x 9 inch pan

Monday, November 08, 2010

Pumpkin Mincemeat Cake

Pumpkin Mincemeat Cake
Mincemeat developed as a way to preserve meat without salting or smoking 500 years ago in New England. Mince from scratch is devine. This recipe though uses canned mincemeat which has more cinnamon, cloves and nutmeg.
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4 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
2 1/2 cups light brown sugar
2/3 cup shortening
4 large eggs
16 oz canned or fresh pumpkin
1 cup mincemeat
1 cup chopped walnuts
1 teaspoon cinnamon
Orange Glaze:
2 tablespoons butter
2 tablespoons orange juice
1 1/2 cups sifted confectioners sugar
Melt butter, juice in saucapan. Wisk in confectioners sugar
+++++++++++++++++++++++++++++
Preheat oven to 350
Grease 4 mini cake pans. Stir together flour baking soda, baking powder and cinnamon.
Beat sugar and shortening together.
In a separate bowl beat eggs and pumpkin
Combine with sugar mixture
Add flour mincemeat and nuts
Turn into pans
Bake about 35 minurte
Coool on rack in pan 10 minutes.
Frost with glaze while cake is still hot
Remove and Cool

Vegan CONGEE

Congee is a rice soup with the consistency of porridge. Its likeness to grits or oatmeal is a reminder that dim sum is mainly eaten for brunch in China. While typically made with pork, beef or fish this congee is vegan.
1 cup white rice or brown
7 cups water
1 -12 oz can of coconut milk
1 cup button mushroms
1 -12oz can pineapple juice
2 medium hot peppers, halved and seeds removed
1/4 teaspoon salt
1/8 teaspoon pepper
1 bunch cilantro, chopped
1 cup shiitake mushrooms, thinly sliced
1 bock silken tofu, cubed
1 bunch scallions, thinly sliced
In a large saucepan over medium high heat, combine rice, water, coconut milk, button muchrooms, pineapple juice, peppers, salt, and pepper and bring to a boil
Reduce heat to simmer .
Cover and cook for 1 hour
Add cilantro, shiitake mushrooms, tofu and scallions.
Simmer for 20 minutes covered
Serve very hot
Make and excellent light meal served in the evening



Steamed Boston Brown Bread

Boston Brown Bread is an unusual bread which gets some of its favor from molasses and which has an interesting history that stems from the resourses available in Colonial New England. They needed a bread with the limited resourses they had. Since they had cornmeal and rye rather then wheat flour, the 3 were combined to reserve their precious stores of wheat. In addition, ovens were not available to all colonists so steaming was applied. Do not know whether they had cream cheese or not, but it is an excellent way to serve it today!!!


STEAMED BOSTON BROWN BREAD
1 CUP OF WHOLE WHEAT FLOUR
1 CUP OF RYE FLOUR
1 CUP CORNMEAL
1 CUP RAISINS - or DATES
2 TEASPOONS BAKING SODA
1/2 TEASPOON SALT
2 CUPS OF BUTTERMILK
3/4 CUP MOLASSES
2 TABLESPOONS BUTTER, MELTED
1 TABLESPON GRATED ORNAGE RIND
==============
PREHEAT OVEN TO 350
PLACE LARGE PAN OF WATER IN OVER AS WELL
ADD ALL INGREDIENTS AND MIX WELL
GREASE 4 -15 OR 16 OZ CANS
DIVIDE BATTER AMONG THE CANS
PLACE FOIL OVER TOP
PLACE IN PAN OF WATER AND BAKE/STEAM ABOUT AN HOUR AND 10 MINUTES
REMOVE FROM OVEN AND COOL 10 MINUTES
REMOVE FROM CAN, AND LET COOL OR EAT WARM
SERVE WITH CREAM CHEESE OR BUTTER AND JAM

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