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Shanna’s Coffee Cake Recipe

August 28th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. cake

  2. 1/2cupmargarine(use margarine sticks)
  3. 2largeeggs
  4. 3cupsflour
  5. 1cupmilk
  6. 1 1/2cupssugar
  7. 4teaspoonsbaking powder
  8. 1pinchsalt
  9. topping

  10. 1cup packedbrown sugar
  11. 6tablespoonsbutter
  12. 1teaspooncinnamon
  13. 4tablespoonsflour

DIRECTIONS

  1. Mix all cake ingredients together.
  2. Put 1/2 of the batter in a greased 9 x 13 pan.
  3. Mix topping ingredients together, and sprinkle 1/2 on top of them over batter.
  4. Dot the top with remaining batter and then sprinkle other 1/2 of topping mixture.
  5. Bake 350° for 30 minutes or till golden brown.

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Gardener’s Pizza Recipe

August 28th, 2015 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. Crust

  2. 1 1/4cupsall-purpose flour
  3. 2/3cupyellow cornmeal
  4. 1teaspoonbaking powder
  5. 1teaspoonsalt
  6. 2/3cupmilk
  7. 1/4cupvegetable oil
  8. Topping

  9. 1 (8 ounce)canpizza sauce
  10. 1mediumgreen bell pepper, cut into rings
  11. 1mediumonion, thinly sliced, separated into rings
  12. 1mediumzucchini, thinly sliced
  13. 8ounces shreddedmozzarella cheese(2 cups)
  14. 1/4cup gratedparmesan cheese

DIRECTIONS

  1. Heat oven to 425 degrees.
  2. Combine flour, cormeal, baking powder and salt; stir in milk and oil.
  3. Stir with large spoon until mixture forms a ball.
  4. Turn out into greased 14-inch round pizza pan; let stand 2 to 3 minutes.
  5. With back of large spoon or hands, press dough into pan.
  6. Shape edge to form rim.
  7. Bake about 15 minutes.
  8. Remove from oven.
  9. Spread pizza sauce over partially baked crust; top with vegetables and cheeses.
  10. Bake 15 to 20 minutes longer or until golden brown.

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Tagliatelle With Veal and Pea Ragu Recipe

August 28th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 450gveal shoulder(or leg)
  2. plain flouror all-purpose flour
  3. 3tablespoonsolive oil
  4. salt & freshly ground black pepper
  5. 20gbutter
  6. 1onion, finely chopped
  7. 1garlic clove, sliced
  8. 1carrot, finely chopped
  9. 1stalkcelery, finely chopped
  10. 1cupwhite wine
  11. 5sage leaves
  12. 200gfrozen peas or500 g unpoddedfresh peas
  13. To serve

  14. 450g driedtagliatelle pasta noodlesor fettuccineor linguine
  15. butter
  16. 1/4cup gratedparmesan cheese
  17. 2tablespoons choppedparsley

DIRECTIONS

  1. Trim veal of any large bits of sinew or fat and cut into small pieces (about 2cm). Lightly dust the veal with flour and shake off any excess.
  2. Heat a frying pan on high, add 2 tablespoons of the olive oil and fry the veal until brown all over (be careful not to overcrowd the pan; do it in two batches if necessary). Season with salt and pepper and set aside.
  3. Heat a heavy-based saucepan and add the remaining oil and butter. When frothing, add the onion and garlic. Cook, stirring, for a couple of minutes before adding the carrot and celery, then season with salt and freshly ground pepper. Cook for about 5 minutes on medium until soft and lightly golden. Add the browned veal, the wine, sage leaves and a quarter of a cup of water. When it comes to the boil, reduce the temperature to a simmer, cover and cook for about 35 minutes (you may need to add just a little more water if there is not enough liquid). If you are using fresh peas, pod them and add them now. Otherwise continue to cook for another 10 minutes or until the veal has become meltingly tender, adding the frozen peas for the last couple of minutes.
  4. To serve: cook pasta in plenty of salted boiling water until al dente; drain and toss through the veal and pea ragu. Add a knob of butter and a tablespoon of grated Parmesan cheese. Serve immediately, sprinkled with a little parsley, and offer more grated Parmesan on the side.
  5. Note: This sauce can be made one or two days ahead of time up to the point where you have added and cooked the peas. Then gently reheat and proceed as before.
  6. If using fresh peas, ensure you either pod them yourself or use ones that have been recently podded, as they quickly become mealy.

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Chocolate Crest Pie Recipe

August 28th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (5 ounce)canevaporated milk
  2. 1 1/4cupssugar
  3. 1/3cupcocoa
  4. 2eggs
  5. 1teaspoonvanilla
  6. 1/4cupmargarine, melted and cooled

DIRECTIONS

  1. Thoroughly mix all ingredients in a large bowl.
  2. Pour into an uncooked nine-inch pie shell.
  3. Bake at 325 degrees for 35-45 minutes or until set.
  4. Serve with topping of whipped cream or vanilla ice cream.

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Blueberry Oatmeal Bread Recipe

August 28th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2cupsall-purpose flour
  2. 1cupquick-cooking rolled oats
  3. 3/4cupsugar
  4. 2teaspoonsbaking powder
  5. 1/2teaspoonbaking soda
  6. 1/2teaspoonsalt
  7. 1 1/4cupsskim milk
  8. 1/3cupoil
  9. 2teaspoonsvanilla
  10. 1teaspoon gratedlemons, rind of
  11. 2eggs, slightly beaten
  12. 1cupblueberries

DIRECTIONS

  1. Heat oven to 350 degrees.Grease bottom only of 9×5 inch loaf pan.
  2. Lightly spoon flour into measuring cup; level off.In large bowl, combine flour, rolled oats, sugar, baking powder, baking soda and salt; mix well.
  3. In small bowl, combine milk, oil, vanilla, lemon peel and eggs; blend well.Add to dry ingredients; stir just until dry ingredients are moistened.
  4. Gently fold in blueberries.Pour into greased pan.
  5. Bake at 350 for 50 to 60 minutes or until toothpick inserted in center comes out clean.Cool 10 minutes; remove from pan.Cool completely.Wrap tightly and store in refrigerator.

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