August 16th, 2008 by alice
Tags: Apple, Cake, Cinnamon, Coffee
INGREDIENTS
- 1tablespoonunsalted butter
- 2granny smith apples, medium-large, peeled and cored, cut into 1/4-inch dice
- 1 1/4cupsgranulated sugar
- 2cupsunbleached all-purpose flour
- 2teaspoonsground cinnamon, divided
- 1teaspoontable salt
- 10tablespoonsunsalted butter, softened(1 1/4 sticks)
- 1teaspoonbaking powder
- 1/2teaspoonbaking soda
- 3/4cupbuttermilk(or low-fat plain yogurt)
- 1largeegg, at room temperature
- 1teaspoonvanilla extract
- 3/4cupwalnuts, finely chopped(or pecans)
- 1/2cupdark brown sugar, packed
DIRECTIONS
- Heat 1 tablespoon butter in a 10-inch skillet (preferably nonstick) over high heat until golden. Add apples, cover, and cook over high heat, stirring frequently, until they are dry and very tender, 2 to 3 minutes.
- Remove from heat, sprinkle apples with 2 tablespoons sugar, and lightly toss until glazed.
- Cool to room temperature.
- Adjust oven rack to center position and heat oven to 350 degrees.
- Generously grease bottom and lightly grease sides of 10-inch springform pan.
- Sprinkle bottom of pan with dry bread crumbs, then shake lightly to coat.
- Tap out excess crumbs.
- Whisk flour, remaining sugar, and salt in large mixing bowl until blended.
- Add remaining 10 tablespoons of butter and cut with whisk until mixture resembles coarse crumbs.
- Remove 1 cup of crumbs to separate bowl.
- Whisk 1 teaspoon cinnamon, baking powder, and baking soda into mixture remaining in large mixing bowl.
- Add buttermilk or yogurt, egg, and vanilla; whisk vigorously until batter is thick, smooth, fluffy, and frostinglike, 1 1/2 to 2 minutes.
- Fold in apples using a rubber spatula, then scrape batter into prepared pan and smooth top.
- Add nuts, brown sugar, and remaining teaspoon cinnamon to reserved crumbs; toss with a fork or your hands until blended.
- Sprinkle crumbs over batter, pressing lightly so that mixture adheres.
- Bake cake until center is firm and cake tester comes out clean, 50 to 55 minutes (See Tip *).
- Transfer cake to rack; remove pan sides.
- Let cake cool completely, about 2 hours, before serving.
- When completely cooled, cake can be slid off pan bottom onto serving plate.
- Tip:.
- *Do not insert a skewer into this cake to test for doneness until the center appears firm when the pan is shaken. If you do, the topping may squeeze air out, and the middle of the cake may sink.
- Serves 8-10.
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August 16th, 2008 by alice
Tags: Cheese, Philly, Steaks
INGREDIENTS
- 1dasholive oil flavored cooking spray(1 spray)
- 1mediumonion, thinkly sliced
- 1tablespoonsugar
- 1lblean flank steak, but into 8 thin slices
- 2tablespoonsworcestershire sauce
- 1/4teaspoonsalt
- 1/4teaspoonpepper
- 4mediummixed-grain hamburger buns
- 1/2cuplow-fat cheddar cheese, shredded
DIRECTIONS
- Coat a large non-stick skillet with cooking spray and set over medium-high heat.
- When pan is hot, add onion and sugar and saute until onions are tender and golden brown, about 10 minutes.
- Remove onion from pan and set aside.
- Add steak to skillet and saute until browned and cooked through, about 1-2 minutes per side.
- Add Worcestershire saice, salt and pepper and cook until liquid is absorbed.
- Slice rolls in half.
- Divide steak evenly between rolls and top with onion and grated cheese.Wrap in foil, transfer to ven and bake until cheese melts, about 10 minutes.
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August 16th, 2008 by alice
Tags: Casserole, Chili, Frans, Relleno
INGREDIENTS
- 1cupbuttermilk
- 4eggs
- 1/3cupflour
- 1/4teaspoonsalt
- 2-3dropsTabasco sauce
- 2cupsmonterey jack cheese, shredded
- 2cups longhorncheddar cheese, shredded
- 1 (7 ounce)canchilies, chopped
- 1largetomato
DIRECTIONS
- Grease 1 ½ qt casserole dish.
- Beat eggs, flour, buttermilk, salt and Tabasco and set aside.
- Toss cheeses together and reserve ½ cup for topping.
- In casserole dish, layer the chilies and cheeses several times ending with the chilies on top.
- Pour egg mixture over casserole.
- Bake 35-40 min at 350*.
- Add remaining cheese for topping in the last 5 minutes of baking.
- Garnish with tomatoes and serve.
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August 16th, 2008 by alice
Tags: Ole, Soft, Tacos
INGREDIENTS
- 1lbground sirloin
- 1/2mediumyellow onion(diced small)
- 1/4cup old el pasomild taco sauce(or whatever brand you prefer)
- 2tablespoonsworcestershire sauce
- 1tablespoon mincedgarlic
- 1/4cuptaco seasoning
- 1/3cup tostidosmild salsa
- 8soft taco-size flour tortillas
- shreddedlettuce
- 1largetomato, diced
- shreddedsharp cheddar cheese
- sour cream
DIRECTIONS
- Add the ground sirloin and worchestershire sauce to a large skillet.
- Cook over medium heat until no longer pink.
- Drain any residual fat from the pan.
- Add the onion, taco sauce, garlic, taco seasoning, and salsa.
- There should be enough liquid from the salsa and the taco sauce to help the taco seasoning make a sauce, if not add 2 tablespoons of water.
- Let simmer for 15 minutes on low heat, stirring occasionally.
- Spoon over warmed soft (or hard) taco shells and add toppings.
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August 16th, 2008 by admin
Tags: wallpapers
Posted in fun stuff | No Comments »
