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Cranberry Orange Bran Muffins Recipe

May 24th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1 1/3cupsplain fat-free yogurt
  2. 1 1/4cups 100%all-bran cereal
  3. 1cupall-purpose flour
  4. 1cupwhole wheat flour
  5. 2teaspoonsbaking powder
  6. 1/2teaspoonbaking soda
  7. 1/2teaspoonsalt
  8. 1/2cuporange juice
  9. 1/2cuphoney
  10. 1/4cupbutter, melted
  11. 1egg, beaten
  12. 1tablespoonorange zest
  13. 1cupdried cranberries

DIRECTIONS

  1. In a bowl, combine yogurt and cereal; let stand for 5 minutes.
  2. In a large bowl, combine flours, baking powder, baking soda and salt.
  3. Stir the orange juice, honey, butter, egg and orange peel into yogurt mixture. Stir into dry ingredients just until moistened.
  4. Fold in cranberries.
  5. Coat muffins cups with nonstick cooking spray; fill three-fourths full.
  6. Bake at 375 for 18-22 minutes or until a toothpick comes out clean.
  7. Cool for 5 minutes before removing from the pans to wire racks.

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Baking Powder Biscuits Recipe

May 24th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2cupsall-purpose flour
  2. 2 1/2teaspoonsbaking powder
  3. 3/4teaspoonsalt
  4. 5tablespoonsshortening
  5. 3/4cupmilk

DIRECTIONS

  1. 1.Preheat oven to 450 degrees F.
  2. 2.In a bowl mix the flour, baking powder and salt. Add the shortening and mix. Add milk a little at a time and mix until it forms a ball.
  3. 3.Roll out on floured board to 1/4 inch to 1/2 inch thick. Cut out in desired size and dip in melted shortening. Place biscuits on an ungreased baking sheet.
  4. 4.Bake at 450 degrees F for 12 to 15 minutes.

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Strawberry Ring Recipe

May 24th, 2015 by alice  Tags: , | Print This Post Print This Post

Strawberry Ring Recipe

INGREDIENTS

  1. 4ouncesbutter
  2. 2ouncesdemerara sugar
  3. 4ouncesflour, sifted
  4. 2ounceswalnuts, chopped
  5. 1/2ouncegelatin
  6. 4tablespoonswater
  7. 1lbstrawberries, hulled and thickly sliced
  8. 1teaspoonlemon juice
  9. 6ouncescaster sugar
  10. 1/2pintdouble cream, whipped
  11. To Decorate

  12. 1/4pintdouble cream, whipped
  13. 1largestrawberry, sliced

DIRECTIONS

  1. Rub together the butter, demerara sugar, slour and walnuts as if making pastry.Scatter the mixture over the bottom of a shallow baking tin.Bake in a preheated moderately hot oven,(200*C/400*F)for 10 to 15 minutes, until golden brown.Cool, then crumble into a bowl.
  2. Dissolve the gelatin in the water.Put one quarter of the strawberries into a saucepan with the lemon juice and sugar and mash well.
  3. Bring to a boil, then remove from the heat and stir in the gelatin.Strain a little of this mixture into a 2 1/2 pint ring mold, to coat the bottom.Chill until set.Let the remainder of the strawberry jelly cool but not set.
  4. Fold the remaining strawberry slices into the whipped cream.When the jelly is on the point of setting, fold in the strawberries and cream.
  5. Immediately make alternate layers of the strawberry mixture and crumbs in the ring mold, starting with strawberry and ending with crumbs.Chill until set.
  6. Turn the ring out of the mold onto a serving platter.Pipe the whipped cream for the decoration around the base of the ring and add the strawberry slices.

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Roasted Peach Soup Recipe

May 24th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 4largepeaches, peeled, halved and pitted
  2. 1 1/2cupsgranulated sugar
  3. 2cupspeach nectar
  4. 1star anise, cracked
  5. 1vanilla bean, split
  6. 3oranges, juice of
  7. 2lemons, juice of
  8. 1cupstrawberries, washed and hulled
  9. 2sprigsfresh mint

DIRECTIONS

  1. Preheat oven to 400 degrees.
  2. Lightly butter a baking sheet.
  3. Place peach halves cut side down, on prepared baking sheet.
  4. Sprinkle the peaches with 1/2 cup sugar and bake for 15 to 20 minutes.
  5. Place the baked peaches in a food processor or blender, along with any drippings from the pan.
  6. Puree until smooth, stopping 2 to 3 times to scrape down the sides.
  7. Transfer to a large nonreactive bowl and set aside.
  8. In a small nonreactive saucepan, combine the peach nectar, remaining sugar and star anise over medium heat.
  9. Use the tip of blunt knife to scrape the vanilla bean seeds into mixture.
  10. Bring to a boil and then remove from heat.
  11. Let the syrup infuse for about 1 hour; then strain through a fine sieve into a nonreactive bowl and add the citrus juices.
  12. Slowly add the peach syrup to the peach puree until the desired flavor is achieved.
  13. If the soup is flavored to your liking but too thick, add a little plain peach juice to thin.
  14. Cover and refrigerate until completely cold.
  15. To serve, ladle into chilled soup cups and garnish with sliced strawberries and mint.

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Apple Butter Recipe

May 24th, 2015 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 2lbs choppedapples
  2. 1/3cupmaple syrup
  3. 1/2teaspoonground cinnamon

DIRECTIONS

  1. 1.In a microwave safe bowl, combine apples, maple syrup and cinnamon.
  2. 2.Microwave on high for 15 minutes. Transfer mixture to a blender and process until smooth. Return mixture to bowl and microwave 5 minutes more. Cool and transfer to a jar. Store in refrigerator.

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