June 2nd, 2006 by alice
Tags: Blueberry, Cake, Light
INGREDIENTS
- 1/4cupbutter
- 1/4cupapplesauce
- 1cupsugar
- 2eggs
- 2cupsflour
- 1/2teaspoonsalt
- 1tablespoonbaking powder
- 1cupmilk
- 1teaspoonvanilla
- 2cupsblueberries(fresh or frozen)
-
topping
- 1cupblueberries(fresh is preferred, but frozen works too)(optional)
- confectioners’ sugar (optional)
DIRECTIONS
- Cream butter, adding sugar gradually.
- Add the rest of the ingredients except blueberries
- Mix in 1 cup of blueberries
- Pour into a baking pan (I used an 8-inch square pan and a loaf pan).
- Top with the other cup blueberries.
- Bake at 325 degrees for about 45 mins until toothpick comes out clean.
- (It rises alot because there is so much baking soda).
- If desired, garnish with additional blueberries and powdered sugar.
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June 2nd, 2006 by alice
Tags: Cake, Cranberry, Down, Pecan, Pumpkin, Topping, Upside
INGREDIENTS
- 6tablespoonsunsalted butter, melted
- 1cupbrown sugar, firmly packed
- 2cupscranberries
- 1cup coarsely choppedpecans, toasted
- 2eggs
- 1 1/2cupspumpkin puree(almost a full can)
- 3tablespoonsvegetable oil
- 3tablespoonsapplesauce
- 1 1/2cupsall-purpose flour
- 1cupgranulated sugar
- 1 1/2teaspoonsbaking powder
- 1teaspooncinnamon
- 1/2teaspoonsalt
DIRECTIONS
- Preheat oven to 350 degrees Line the bottom of a 9-inch square pan with parchment paper Mix the butter and brown sugar until smooth and pour into the pan Combine the cranberries and pecans and pour them over the brown sugar mixture In a bowl, beat the eggs and then add the pumpkin puree, oil, applesauce, flour, sugar, baking powder, cinnamon and salt Carefully spread the batter over the cranberry-pecan topping.
- Bake until a toothpick comes out clean (about 40 minutes) Let cool for 10 minutes Run a knife around the edges, place a large plate or platter over the cake, and invert Remove the pan and carefully peel off parchmen.
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June 2nd, 2006 by alice
Tags: Herbed, Pork, Roast
INGREDIENTS
- 4lbsboneless pork roast, tied
- 1tablespoon sliveredgarlic
- 1tablespoonvirgin olive oil
- 1teaspoonsalt
- 1/4teaspoonfresh ground pepper
- 1bunchfresh rosemary
- 1bunchfresh sage
- rosemary, springs(to garnish)
- sage, springs(to garnish)
DIRECTIONS
- Heat oven to 180C,350F,Gas mark 4.
- With small sharp knife cut slits into meat and insert slivers of garlic into each of them.
- Brush all sides with oil; sprinkle with salt and ground pepper.
- Place rosemary and sage under the string all around the roast.
- Transfer pork to a small roasting pan.
- cook for 1 hour and 45 minutes, until meat temperature is 160F.
- Transfer to a chopping board and let stand for 15 minutes before slicing.
- Garnish with herbs.
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June 2nd, 2006 by alice
Tags: Boiled, Shrimp, Todds
INGREDIENTS
- 5quartswater
- 5lbs unpeeledfresh shrimp
- 1/3cupcayenne pepper
- 1/3cupseafood boil(powdered, not liquid)
- 3tablespoonscreole seasoning
- 2teaspoonsgarlic powder
- 1lemon, halved
- 1celery rib, cut into 3 inch pieces
- 1/2cupsalt
- ice cubes
DIRECTIONS
- In a large stock pot; bring the water to boiling; add the next 7 ingredients.
- Return to boiling; take pot off heat.
- Stir in the salt.
- Add enough ice cubes to stop the cooking process; let stand 3 minutes, stirring frequently.
- Drain and serve immediately.
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June 2nd, 2006 by alice
Tags: Cheddar, Mini, Tarts
INGREDIENTS
-
Pastry
- 1/2cupmargarine, softened
- 4ouncescream cheese, softened
- 1cupflour
-
Filling
- 3/4cup gratedcheddar cheese
- 1egg
- 1/2cupmilk
- 1 finely choppedgreen onion
- 1pinchsalt
- 1pinchpepper
- 1pinchonion powder
DIRECTIONS
- Beat margarine and cream cheese together, work in flour to form a ball.
- Divide the dough into 24 equal pieces.
- Press into mini tart tins.
- Divide cheese evenly among tarts.
- Beat egg until frothy, add milk, green onion and spices.
- Spoon into tarts and bake @ 350
- Variations: substitute the cheddar cheese for feta and the green onion for finely chopped black olives.
- Greek style tarts.
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