October 6th, 2006 by alice
Tags: Cake, Carrot
INGREDIENTS
- 1cupunsweetened applesauce
- 1/4cupvegetable oil
- Splenda sugar substitute, to equal 2 cups
- 2cupsflour
- 1teaspoonsalt
- 2teaspoonsbaking soda
- 2teaspoonscinnamon
- 4eggs
- 1teaspoonvanilla
- 1cup choppednuts
- cooking spray
- 3cups gratedcarrots or3 (7 3/4ounce)jars of juniorcarrot baby food
DIRECTIONS
- Preheat oven to 350°.
- Spray Bundt pan with cooking spray.
- Combine oil, applesauce and Splenda in large mixing bowl.
- In another bowl sift together flour, salt, soda, and cinnamon.
- Mix both mixtures together. Beat in eggs, vanilla, and carrots, fold in nuts.
- Bake 45 minutes to until knife comes out clean.
- *Note: This cake is very tasty and keeps well.
- I prefer to use the jars of baby food junior carrots.
- Also you may use pumpkin instead of the carrots or jars of junior baby food prunes.
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October 6th, 2006 by alice
Tags: Bbq, Carolina, Pork
INGREDIENTS
-
Roast
- 6-8lbspork shoulderor boston butt
- 3teaspoonssalt
- 1teaspoonpepper
- 2teaspoonsgarlic powder
-
Sauce
- 1tablespoonolive oil
- 1largeonion, chopped
- 3clovesgarlic, minced
- 2teaspoonsred pepper flakes(more or less to taste)
- 3/4cupapple cider vinegar
- 1quartbeer
DIRECTIONS
- Preheat oven to 350.
- Combine salt, peper and garlic powder and season pork roast on all sides.
- Bake roast in covered pan 4-6 hours, checking often during the last 2 hours.
- Roast should be falling apart when finished.
- While roast is baking start the sauce by sweating the onions and garlic in the olive oil.
- Add red pepper flakes and allow to cook for 3-5 minutes.
- Add all of the vinegar and 1 1/4 cups of the beer.
- Simmer over low heat, use remaining beer to maintain appoximately 2 cups of liquid in the sauce.
- Sauce should cook at least 3 hours.
- You may not have to use all of the beer.
- When roast is falling apart, remove from the oven, pull meat into shreads, and pour the sauce over the shreaded meat.
- Return to the oven for 30 minutes to an hour.
- Serve on hamburger buns with coleslaw and”tobasco” sauce.
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October 6th, 2006 by alice
Tags: Bread, Cranberry, Loaf, Muffins
INGREDIENTS
- 1cupsugar
- 3cupsflour
- 1tablespoonbaking powder
- 1/2teaspoonbaking soda
- 1/2teaspoonsalt
- 1egg
- 1 1/2cupsmilk
- 1/4cuporange juiceor lemonade
- 1/4cupcanola oil
- 1teaspoonvanilla
- 1teaspoon shreddedorange rindor lemons, rind of
- 1cupcranberries(fresh or frozen)
DIRECTIONS
- Mix all ingredients.
- Pour into 1 jumbo muffin tin (6 large muffins) or 1 loaf pan.
- Bake at 350 degrees for about 25 minutes for jumbo muffins or 45-50 minutes for loaf pan.
- If using regular sized muffins watch time closely.
- Test with toothpick for doneness.
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October 6th, 2006 by alice
Tags: Banana, Chocolate, Pie, Rich
INGREDIENTS
- 2 (9 inch)pie shells, baked and cooled
- 1largebanana, sliced
- 2/3cupsugar
- 1/3cupcornstarch
- 1/2teaspoonsalt
- 4egg yolks
- 3cupsmilk
- 2tablespoonsbutteror margarine, softened
- 1tablespoonvanilla extract
- 2cups hershey’s specialdark chocolate chips
- 2cupswhipping cream
- 1 (3 1/8 ounce)boxinstant banana pudding mix
DIRECTIONS
- Place banana slices in bottom of cooled baked pie shell.
- Stir together sugar, cornstarch and salt in 2 quart pyrex measuring cup.
- Combine egg yolks and milk add to dry ingredients.
- Cook in micro, wisking occasionally, until mixture comes to a boil and thickens.
- Microwave for 1 minute more.
- Remove from micro, wisk pie mixture smooth.
- Wisk in butter and vanilla.
- Add 2 cups chocolate chips, stir until chips are melted and mixture is well blended.
- Pour into prepared pie shell over bananas.
- Cool.
- Meanwhile whip whipping cream and pudding for 1-2 minutes at medium speed.
- Spread on top of chocolate filling.
- Refrigerate covered several hours or overnight.
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October 6th, 2006 by alice
Tags: Chipotle, Mushroom, Soup
INGREDIENTS
- 4tablespoonscooking oil
- 4clovesgarlic, finely minced
- 2dried chipotle chiles, seeded,scissor-cut in thin rings or shreds
- 1mediumonion, minced
- 1lb clean and slicedfresh mushrooms
- 5cupschicken broth
- 3sprigsepazote
- salt, to taste
DIRECTIONS
- Heat oil in skillet or pot.
- Sautee in the onion, garlic, and dry chipotle Add the mushrooms, lower theheat and simmer until mushrroms give off some of their juices.
- Add the chicken broth and let slow boil for 6 minutes in covered pot.
- Add salt and let slow boil for 3 more minutes.
- Add the 3 sprigs of epazote and let rest a little.
- Serve.
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