August 17th, 2008 by alice
Tags: Beet, Beets, Dutch, Eggs, Pennsylvania, Pickled, Red
INGREDIENTS
- 2 (14 1/2 ounce)cansred beets, sliced
- 1cupwhite vinegar
- 3tablespoonssugar
- 6eggs, hard-boiled, peeled
DIRECTIONS
- Combine red beets, vinegar and sugar in a pan.
- Stir and heat just enough to dissolve the sugar.
- Add the eggs and refrigerate at least one hour (I prefer overnight).
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August 17th, 2008 by alice
Tags: Filipino, Tinola
INGREDIENTS
- 2-3chicken breasts, cut up into small pieces
- 2-3garlic cloves, minced
- 1smallonion, sliced
- 2tablespoonsgingerroot, zested
- 3tablespoonsfish sauce
- 1chayote, peeled and cubed(You can also substitute green papaya or winter melon)
- olive oil
- 3/4-1cupwater
DIRECTIONS
- Saute garlic, onion and ginger in oil for 30 seconds over med heat.
- Add chicken and saute until chicken meat turns white.Add fish sauce.
- Cover and simmer until chicken is almost completely cooked (7-10 min.).At this point, there will be a fair amount of broth, since all the juices from the chicken are coming out.
- Add water (I usually add 3/4 cup and that gives me a pretty good, concentrated flavor.my mom adds a little more than a cup, and the flavor is much mellower and sometimes I add more fish sauce at the table.really, you should just experiment).
- Add chayote and simmer for 5 minutes or until vegetables are tender.
- Serve over rice.
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August 17th, 2008 by alice
Tags: Cook, Shortcake, Strawberry
INGREDIENTS
- 4quartsstrawberries
- 1loafpoundcake
- 1quartheavy cream
- 1cupsugar
- 1cupwater
- 1ounce raspberryChambord raspberry liquor
- 1/4lbconfectioners’ sugar
- 1tablespoonvanilla
- chocolate bars
DIRECTIONS
- Cut strawberries in quarters, set aside.
- Whip heavy cream with vanilla and confectioners sugar.
- 1 case strawberries puree with one cup sugar, one cup water and raspberry liquor.
- Cube poundcake.
- Layer poundcake, strawberry sauce strawberries, and whipped cream; then layer again.
- Garnish with shaved chocolate.
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August 17th, 2008 by alice
Tags: Chocolate, Chunk, Cookies, Fat, Lower, Oatmeal
INGREDIENTS
- 1/2cupwhite sugar
- 3/4cupbrown sugar
- 3tablespoonswhite corn syrup
- 3tablespoonscanola oil
- 1teaspoonvanilla extract
- 3egg whitesor egg substitute
- 2 1/4cupsflour
- 1teaspoonbaking soda
- 3/4teaspoonsalt
- 1 1/2cups of regularrolled oats
- 2cupssemisweet chocolate chunksor regularchocolate chips
DIRECTIONS
- In a large bowl, combine the white and brown sugar, the corn syrup and oil. Mix well.
- Add the egg whites, along with the vanilla extract.Beat for two minutes, or until well blended.
- In another bowl, combine the flour, baking soda and salt.
- Add to sugar mixture, stirring until well combined.
- Add the rolled oats and chips. Stir well, mixture will be thick.
- Using a tablespoon to measure, roll dough intoballs, and place onto greased cookie sheets.
- Flatten with a glass dipped in sugar.
- Bake for 7-8 minutes.
- Cookies will not easily brown on top, due to low fat content. Check the bottom of cookies for a light brown color.
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August 17th, 2008 by alice
Tags: Cinnamon, Coffeecake, Quick, Streusel
INGREDIENTS
-
Streusel
- 1/3cuplight brown sugar, packed(2 1/3 ounces)
- 1/3cupgranulated sugar(2 1/3 ounces)
- 1tablespoonground cinnamon
- 1tablespoonunsalted butter, melted and cooled
- 1cuppecansor almondsor walnuts, chopped coarse
-
Cake
- 3cupsunbleached all-purpose flour
- 1tablespoonbaking powder
- 1teaspoonbaking soda
- 1teaspoonground cinnamon
- 1/4teaspoontable salt
- 1 3/4cupsbuttermilkor plain yogurt
- 1cup packedlight brown sugar(7 ounces)
- 1cupgranulated sugar(7 ounces)
- 3largeeggs
- 7tablespoonsunsalted butter, melted and cooled
DIRECTIONS
- For the streusel: Mix sugars, cinnamon, and melted butter together in medium bowl until mixture resembles wet sand; stir in nuts and set aside.
- For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Generously coat 13 by 9-inch baking pan with nonstick cooking spray.
- Mix flour, baking powder, baking soda, cinnamon, and salt together in large bowl. Whisk buttermilk, sugars, eggs, and melted butter in separate bowl until smooth.
- Using rubber spatula, gently fold egg mixture into flour mixture and stir until batter looks smooth and well combined.
- Using rubber spatula, scrape batter into prepared pan and smooth top.
- Sprinkle streusel evenly over batter.
- Bake until streusel is golden and toothpick inserted into center comes out with just a few crumbs attached, 40 to 45 minutes.
- Cool cake on wire rack for 15 minutes before slicing and serving.
- Serves 8.
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