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Sarah’s Spinach Dip from Heaven Recipe

May 25th, 2013 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (1 7/8 ounce)package knorr’sleek soup mix
  2. 2cupssour cream
  3. 1cupmayonnaise
  4. 1 (300 g)packagefrozen chopped spinach, thawed and sqeezed of any water
  5. 1 (10 ounce)canwater chestnuts, chopped
  6. 3green onions, chopped
  7. fresh pepper
  8. 1largesourdough loaf(round)
  9. your favoritebread, for dipping

DIRECTIONS

  1. Combine all the ingredients in a large bowl, and refrigerate at least 3 hrs, don’t be impatient, it will taste better.
  2. Hollow out the sourdough bread using the removed chunks for part of the dippers, and transfer the dip from the bowl to the bread bowl.
  3. Watch it get gobbled up!

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Sarah’s Reduced-fat Chocolate Fudge Cake Recipe

May 9th, 2013 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. CAKE

  2. 2ouncesbittersweet chocolate
  3. 1 3/4cupssugar
  4. 4tablespoonsunsalted butter, room temperature
  5. 1/2cupsour creamor buttermilk
  6. 1largeegg
  7. 2largeegg whites
  8. 2cupscake flour(not self-rising)
  9. 1/2cupDutch-processed cocoa powder or naturalcocoa powder(can be used interchangeably in this recipe)
  10. 1cup hotstrong coffee or2 teaspoonsinstant espresso or instant coffee powder(dissolved in 1 cup hot water)
  11. 1teaspoonbaking soda(added last)
  12. FROSTING

  13. 1ouncebittersweet chocolate
  14. 1teaspooninstant espresso coffee powder
  15. 2tablespoonsboiling water
  16. 1tablespoonunsalted butter, melted
  17. 1tablespoonDutch-processed cocoa powder or naturalcocoa powder(plus a scant pinch of baking soda)
  18. 1 1/2cupsconfectioners’ sugar
  19. 2tablespoons1% low-fat milk(skim is fine)
  20. 1/2teaspoonvanilla extract

DIRECTIONS

  1. FOR THE CAKE:.
  2. Position a rack in the center of the oven and preheat to 350 degrees F; Grease and optionally dust with cocoa powder (best used with”flouring” chocolate cake pans), two 8-inch round nonstick cake pans; The batter is very soupy and will stick to the pans unless properly prepared.
  3. Melt the chocolate squares over a double boiler or in the microwave; Don’t allow any water droplets to get introduced into the chocolate while it’s melting otherwise it might”seize” (not a pretty sight); Let cool until tepid.
  4. In a medium bowl, using a handheld electric mixer, cream the butter and sugar together until it resembles coarse bread crumbs, and scraping down the sides of the bowl often, about 2 minutes; Beat in melted chocolate; Add the buttermilk, eggs, egg whites and beat until smooth; I found that a food processor works well for this step.
  5. In a medium bowl, whisk together the flour and cocoa until well combined; (if the cocoa is lumpy, sift it, after measuring, onto a piece of waxed paper); With a large mixing spoon, add the flour mixture into the wet ingredients, scraping down the bowl often; Mix until smooth; With a cup held over the mixing bowl, dissolve the baking soda in a cup of hot coffee; The mixture will bubble up and may spill; Add to the batter and mix until smooth; The batter will be very thin; Divide it equally between prepared pans.
  6. Bake until the cakes begin to pull away from the sides of the pans, about 30 minutes; The tops should still be shiny; Do not overbake; Do not open the oven until the last 5 minutes of baking; Cool in the pans on wire cake rack for 10 minutes; Invert onto racks.
  7. Turn right side up and cool completely.
  8. Place one cake, flat side up, on a serving platter; Spread with 1/3 of the Fudge Frosting; Frost the top and sides of the cake with the remainder and serve.
  9. FOR THE FROSTING:.
  10. Melt the chocolate squares (1 minute on high power in the microwave); Let cool until tepid.
  11. Beat together ingredients (food processor works well); If this is too runny or dry, add sugar or milk to correct; Best used when applied to the cake at room temperature.
  12. ADDITIONAL CHEF NOTES:.
  13. For the cake, Sarah recommends using the sour cream as she says the result is moister; I used powdered buttermilk prepared in plain nonfat yogurt and was very pleased with the outcome.
  14. I had good results using 1 whole stick of light butter in place of 1/2 stick full-fat butter; I also whizzed up about 3 T of oatrim in with the liquid ingredients; Oatrim is hydrolyzed oat bran, and it’s useful for helping to retain that oh-so-yummy fatty mouthfeel in reduced-fat baked goods.
  15. I didn’t have bittersweet chocolate, and didn’t feel like making a run to the store, so when I made this the other day, I used dark chocolate in the cake and semi-sweet chocolate chips in the frosting; worked great!
  16. I ended up using some xanthan gum (1/4 tsp) to thicken the frosting as I didn’t want to add too much sugar; I recommend adding half the called-for amounts of liquid to the frosting, and then slowly adding more.
  17. When I prepared this, I doubled the cake recipe and the yield was 24 cupcakes plus 1 small rectangular cake prepared in an 8×4″ loaf pan.

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Sarah’s Famous Burgers Recipe

April 26th, 2013 by alice  Tags: , , | Print This Post Print This Post

Sarah's Famous Burgers Recipe

INGREDIENTS

  1. 1lblean ground beef
  2. 1/2cuprolled oats
  3. 1/2cupevaporated milk
  4. salt and pepper
  5. 2tablespoonsWorcestershire sauce
  6. 2tablespoonswhite vinegar
  7. 2tablespoonssugar
  8. 1/2cupketchup
  9. 1/4cup choppedonions
  10. 2clovesgarlic, minced
  11. 4ouncescamembert cheese, sliced or your favoritecheese

DIRECTIONS

  1. In a medium bowl, mix first 3 ingrediants.
  2. Season with salt and pepper.
  3. Let stand a few minutes until milk is absorbed.
  4. Shape into 6 patties, or 4-5 bigger ones (however you like em).
  5. In a small saucepan mix the next 6 ingrediants, and bring to a boil over medium heat– reduce the heat and simmer for 5 minutes.
  6. Set aside.
  7. Heat grill, to medium high, and baste all the patties with the sauce.
  8. Place on the hot grill and baste the other side.
  9. Close the lid.
  10. Wait about 3-4 minutes, and when the burgers lift from the grate they’re ready to turn, flip and baste again, and close the lid for 2-3 minutes depending on the size.
  11. Baste for the last time and place a slice of cheese on top.
  12. Turn off the heat and close the lid till cheese is melted about 2 minutes.
  13. Dress buns and ENJOY!

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Sarah’s M & M Cookies Recipe

September 8th, 2011 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 2cupsshortening
  2. 2cupsbrown sugar
  3. 1cupwhite sugar
  4. 4teaspoonsvanilla
  5. 4eggs
  6. 4cupsflour
  7. 4tablespoonsflour
  8. 1/2cupflour
  9. 2teaspoonssalt
  10. 2teaspoonsbaking soda
  11. 14ouncesM&Ms plain chocolate candies

DIRECTIONS

  1. Cream together shortening and sugars.
  2. Add vanilla and eggs, then dry ingredients.
  3. Add the flour as the recipe states, in those increments, mixing at each addition.
  4. Bake for 8 min at 375 on an ungreased cookie sheet. Do Not Over bake.
  5. I know the flour looks weired but thats the way Sharon did it and hers all ways turned out great– I tried doing it differently and they were not as good.

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Sarah’s Nutty Coconut Jam Bars Recipe

September 6th, 2011 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 3/4cupbutter
  2. 1cupsugar
  3. 1egg
  4. 2cupsflour
  5. 1/4teaspoonbaking powder
  6. 1 1/3cupsflaked coconut
  7. 1/2cupwalnuts, chopped
  8. 1/2teaspoonvanilla
  9. 12ouncespreserves

DIRECTIONS

  1. Cream butter, sugar and egg; mix well.
  2. Add dry ingredients; walnuts, vanilla and coconut.
  3. Press 2/3 of dough into a greased 9×13” pan and spread preserves over the top.
  4. Crumble remaining dough over preserves. Bake 30 min at 350*.

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