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Strawberry Creams (oamc) Recipe

May 28th, 2015 by alice  Tags: , , | Print This Post Print This Post

Strawberry Creams (oamc) Recipe

INGREDIENTS

  1. 1lbfresh strawberries
  2. 1/3cupicing sugar
  3. 1teaspoonbalsamic vinegar
  4. 2/3cupwhipping cream(or double cream)
  5. 1/3cupsour cream(or creme fraiche-see note)
  6. 4wholestrawberries

DIRECTIONS

  1. Puree the strawberries in a food processor, then strain to remove seeds.
  2. Whisk icing sugar and vinegar into strawberries.
  3. Whip the whipping cream until soft peaks form.
  4. Fold in sour cream.
  5. Add additional sugar at this point if it is not sweet enough.
  6. Spoon mixture into 4 ramekins and cover with saran wrap, and freeze.
  7. To serve: remove from freezer about 1 1/2 hours before serving.
  8. Garnish each dish with an additional strawberry.
  9. **Note:You can also make a facsimile of crème fraîche by adding a tablespoon of buttermilkor a half cup of sour cream to a cup of whipping cream, heating it gently to 110°F (45°C), then putting it in a loosely covered bottle in a warm place and letting it sit for anywhere from 8 hours to a couple of days, until thick. Store it in the refrigerator, where it will thicken further, and keep for about three weeks. In general, crème fraîche and sour cream can be used interchangeably in most recipes, but crème fraîche has two advantages over sour cream: it can be whipped like whipping cream, and it will not curdle if boiled**.

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Strawberry Rhubarb Cobbler With Candied Ginger (oamc) Recipe

May 28th, 2015 by alice  Tags: , , , , , | Print This Post Print This Post

Strawberry Rhubarb Cobbler With Candied Ginger (oamc) Recipe

INGREDIENTS

  1. Fruit Layer

  2. 4cupsfresh rhubarb, sliced(or frozen, slightly thawed)
  3. 2cupsstrawberries, hulled and sliced
  4. 1/3cupsugar
  5. 1/4cup candiedginger in syrup, drained(reserve syrup)
  6. 1tablespoonflour
  7. Topping

  8. 1cupflour
  9. 2tablespoonssugar
  10. 2teaspoonsbaking powder
  11. 1pinchsalt
  12. 1/4cupbutter, cold and cut into pieces
  13. 3/4cupsour cream
  14. 1tablespoonsugar
  15. Ginger Creme Fraiche

  16. 1/3cupwhipping cream
  17. 2/3cupsour cream
  18. 2tablespoonsginger syrup(reserved form candied ginger)

DIRECTIONS

  1. Fruit Layer: Combine rhubarb, strawberries, sugar, ginger and flour and pour into a 8×8 inch baking square.
  2. Topping: In a large bowl combine flour, sugar, baking powder, and salt.Cut in butter with a pastry cutter, or 2 knifes, until mixture resembles fine crumbs. Fold in sour cream until well mixed.
  3. Drop dough in 6 spoonfuls over fruit–it will not cover fruit entirely.Sprinkle with second amount of sugar.Bake for 30-40 minutes at 375 degrees, or until topping begins to turn golden.
  4. Serve warm with Ginger Creme Fraiche.
  5. Ginger Creme Fraiche: Pour whipping cream into a chilled bowl and beat with an electric mixer until soft peaks begin to form. FOld in sour cream and ginger syrup and mix well. Refrigerate until ready to serve.
  6. To Freeze: After cobbler has cooled, wrap with tinfoil, label and freeze for up to 2 months. Ginger Creme Fraiche may be frozen in a freezer container or made fresh at serving time.
  7. To serve: Thaw both in fridge overnight. If desired warm Creme Fraiche before serving.

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Berry Good Morning Breakfast Casserole (oamc) Recipe

May 28th, 2015 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1loafwhite bread
  2. 16ouncescream cheese
  3. 1cupblueberries
  4. 1cupstrawberries
  5. 1cupraspberries
  6. 12eggs
  7. 2cupsmilk
  8. 1/3cuphoney
  9. 1teaspooncinnamon
  10. 1/2teaspoonnutmeg

DIRECTIONS

  1. Trim crusts off the bread and cut into cubes.
  2. Cut cream cheese into i/2 inch cubes.
  3. Spray a 13×9 inch baking pan with non stick baking spray.
  4. Arrange 1/2 of bread cubes in the bottom of the pan.
  5. Top with 1/2 of the cream cheese cubes, mixing the layers somewhat (you do not want smooth layers).
  6. Mix all berries together and pour on top.
  7. Top with remaining cream cheese and then ending with remaining bread cubes.
  8. In large bowl beat together remaining ingredients.
  9. Pour entire mixture on top.
  10. This can be frozen as is or baked at 350 degrees for 30 minutes and then frozen. Be sure to wrap and label before freezing.
  11. To reheat:
  12. from raw: thaw in fridge overnight then bake as directed above.
  13. from baked: cover with oven proof lid and bake at 375 degrees for 30-45 minutes or until completely warmed through.
  14. Serve with your favourite syrup.

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1 Point – Arepas (Alternative to Tortillas) OAMC Recipe

May 15th, 2015 by alice  Tags: , , | Print This Post Print This Post

1 Point - Arepas (Alternative to Tortillas) OAMC Recipe

INGREDIENTS

  1. 2 1/2cupswarm water
  2. 2cupsarepa flour(masarepa)
  3. 1pinchsalt
  4. 1teaspoonolive oil

DIRECTIONS

  1. Pour water into mixing bowl, stir in arepa flour and salt. Continue stirring until a soft dough forms. Knead gently until the dough feels smooth. Tear off ping-pong-ball-size pieces of the dough and shape them into 3 inch patties, about 1/2 inch thick.
  2. Heat 1/2 tsp oil in large nonstick skillet over medium heat. Add 6 arepas and cook, turning once, until golden and crusty on the outside, 3-4 minutes per side. Transfer to a heated plate and keep warm; repeat with remaining oil and arepas. Serve at once. Store leftovers in a zip-lock freezer bag in the fridge for up to 3 days or freeze for 1 month.
  3. 1 point per serving (1 arepa).
  4. Variations: Try making arepas with warmed fat-free milk instead of water, and when kneading the dough, knead in 1/2 cup shredded fat-free mozzarella cheese. Add 1/2 point.
  5. To reheat leftovers, wrap them in foil, place on baking sheet and heat at 350F until hot (about 10 minutes). Remove the foil and bake 5 more minutes to crisp. For best results, thaw in refridgerator overnight.

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French Toast Sticks (oamc) Recipe

May 4th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 2eggs
  2. 1/2cupicing sugar
  3. 1/4cupmilk
  4. 2tablespoonsmaple syrup
  5. 1teaspoonbrown sugar
  6. 1/4teaspoonground cinnamon
  7. 1/4teaspoonnutmeg
  8. 8sliceswhite bread, each cut into 4 strips
  9. 3tablespoonsbutter

DIRECTIONS

  1. In a shallow dish, beat together the eggs, sugar, milk, maple syrup, brown sugar, cinnamon, and nutmeg with a fork until well blended.
  2. Dip each bread strip into the egg mixture, coating completely.
  3. In a large skillet, melt 1 tablespoon butter over medium heat.
  4. Cook the bread strips a few at a time for 2 to 3 minutes per side, or until golden, adding more butter as needed.
  5. Serve immediately or cool completely, flash freeze on cookie sheet, then store in a labeled freezer bag.
  6. To serve: reheat in the oven, toaster oven, or microwave until heated through.

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