October 7th, 2006 by alice
Tags: Cake, Tiger
INGREDIENTS
- meltedbutter
- finely groundbreadcrumbsor cake crumbs
- 8eggs, at room temperature separated
- 18ouncesgranulated sugar
- 6ounceswhole milk, at room temperature
- 18ouncesunsalted butter, melted
- 14ouncescake flour
- 1tablespoonbaking powder
- 1ouncecocoa powder
- 2lemons, zest of, grated
- 1teaspoonvanilla
DIRECTIONS
- Brush the inside of 2 8-9 cup bundt pans with melted butter and coat with crumbs.
- (you can spray and flour if you must).
- Preheat oven to 375.
- Whip egg yolks with 9 oz of sugar until light and fluffy.
- Add milk and cooled melted butter.
- Sift flour and baking powder together and mix into butter mixture.
- Whip egg whites until foamy.
- Very gradually add remaining 9 oz of sugar and whip just to stiff peaks.
- Carefully fold butter/flour mixture into whipped egg whites with a spatula.
- Sift cocoa powder into a bowl and gradually stir in 1/3 of the batter.
- Mix the lemon zest and vanilla into the remaining 2/3 of the batter.
- Spoon 1/4 of the white batter into each of the bundt pans and smooth.
- Spoon 1/2 of the chocolate batter into each of the bundt pans and smooth.
- Spoon remaining white batter equally into each bundt pan.
- Swirll batter in each pan with a knife.
- Bake for about 40 minutes or until cakes tests done.
- Cool 20 minutes and unmold onto a rack to cool completely.
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October 7th, 2006 by alice
Tags: Chops, Pork, Rosemary
INGREDIENTS
- 1 1/2cupsdry breadcrumbs
- 1/2cupflour
- 1 1/2teaspoonssalt
- 1 1/2teaspoons crushedrosemary
- 1teaspoonpaprika
- 1/4teaspoononion powder
- 3tablespoonsoil
- 6 bone inpork loin chops
DIRECTIONS
- in bowl combine first 6 indgredients.
- stir in oil until crumbly.
- seperate into 3 equal containers at this point.
- To prepare pork chops.
- Place mixture into resealable plastic bag.
- Place small amount of water in a bowl.
- Dip pork chops into the water.
- Place them in bag and shake to coat.
- Place in 9X13 baking dish and bake at 425 degrees for 25 mins.
- May also be cooked on stove top in skillet w/oil for 4 mins on each side.
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October 7th, 2006 by alice
Tags: Fruit, Nut, Refrigeratcookies
INGREDIENTS
- 2 1/2cupsflour
- 1teaspoonbaking powder
- 1/2teaspoonbaking soda
- 1/4teaspoonsalt
- 1/2cupshortening
- 1/2cupmargarineor butter
- 1cupsugar
- 2largeeggs
- 1teaspoonvanilla
- 1/2cup choppedwalnutsor pecans
- 1cup choppedcandied cherriesor mixed candied fruit
DIRECTIONS
- Combine flour, baking powder, baking soda and salt; set aside.
- Cream shortening, butter or margarine and sugar until creamy.Add eggs and vanilla and mix thoroughly, I use my electric mixture usually on high power to really whip it up good.
- Stir flour mixture into creamed mixture.
- Mix well.
- Add fruit and nuts.
- Chill for at least 1/2 hour for easier handling.
- Shape dough into smooth rolls about 1 1/2 inches in diameter.
- Wrap in waxed paper or clear wrap and chill overnight or until firm.
- Slice with sharp knife in 1/4 inch slices.
- Place on ungreased cookie sheet.
- Bake at 375°F for 8-10 minutes or until golden.
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October 7th, 2006 by alice
Tags: Bean, Garlic, Roasted, Soup, White
INGREDIENTS
- 6garlic cloves, unpeeled
- 3tablespoonsolive oil
- 1largeonion, chopped
- 2stalkscelery, chopped(reserve leaves for garnish, if desired)
- 3largecarrots, chopped
- 3cupswater
- 2 (19 ounce)canswhite kidney beans, drained and rinsed(cannellini)
- 1bay leaf
- 1teaspoonfresh rosemary leaves, chopped
- 1/2teaspoonground black pepper
- carrots, thin strips (optional)
- celery leaves (optional)
- salt
- pepper
DIRECTIONS
- Heat toaster oven or oven to 425 degrees Fahrenheit.
- Tightly wrap garlic cloves in aluminum foil.
- Place on top shelf of oven and roast 30 to 35 minutes or until very tender.
- Set aside until cool enough to handle.
- Meanwhile, in 4-quart saucepan, heat oil over medium heat.
- Add onion, celery, and carrots; saute 8 to 10 minutes or until softened.
- Add water, beans, bay leaf, rosemary, and pepper.
- Heat to boiling over high heat.
- Reduce heat to low, partially cover, and simmer 25 minutes, stirring occasionally.
- Break open skin of garlic cloves and squeeze softened garlic into soup mixture.
- Simmer uncovered 15 minutes, stirring occasionally.
- Remove and discard bay leaf.
- In blender, puree soup mixture in several batches.
- Return puree to saucepan and reheat briefly.
- Salt and pepper to taste.
- To serve, divide soup among serving bowls and garnish each with some carrot strips and a celery leaf, if desired.
- Enjoy!
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October 7th, 2006 by alice
Tags: Cranberry, Liqueur
INGREDIENTS
- 4cupscranberries, coarsely chopped(fresh or frozen)
- 3cupssugar
- 2cupsgin
- 1teaspoonvanilla
DIRECTIONS
- Combine all ingredients in a large lidded container or jar.
- Cover and stand at room temperature for 6 weeks.
- Strain twice through four layers of cheesecloth.
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