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Showing posts from October, 2010

A Halloween Weekend

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Carrot Cake

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Marshmallow Frosting

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This frosting always puts smiles on every one's faces, The kids line up to take spoonfuls of it, and licking the bowl and beater. I remember when my children were the same ages as my grandchildren, and we're talking over 30 years ago This was the first frosting that I learned how to make, besides the famous chocolate frosting, with egg, and butter in the cream. This particular frosting is also referred to the 7 minute frosting, and is made with pure egg whites, and only one cup of sugar. Zero fat. This is the consistency that is required, thick, and fluff, and ohhh so good. Your family will want to spoon some out from the bowl, lick the beaters, and the bowl like mine does. It actually resembles marshmallow fluff, but this is so much better, lighter, and less sweet than the one you buy in the jar. Recipe follows
. Marshmallow Frosting...or 7 minutes 1 cup of granulated  white sugar only...not powdered
4 egg whites 1/3 cup of water 1/2 teaspoon cream of tartar 1 teaspoon vanilla In a…

Broccoli Rabe with Mushroom Gnocchi

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Related articlesRecipe: Ricotta Cheese Gnocchi (nytimes.com)Gnocchi with wild mushrooms (independent.co.uk) 
 

Quick and Easy Waffles

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It's been a long weekend!
Waking up Saturday morning to the sound of the little voices of my two grandchildren, and the  Chihuahuas,Luigi and Stella... the smell of fresh home made waffles. How can anyone not want to be a part of that. Did I mention the glorious Caffe Latte too? I feel compelled to brag about the waffle iron that the wonderful waffles were made in, because while my family was vacationing in Italy this summer I was house and dog sitting, so every chance I got I stopped at Goodwill nearby to see what treasures I can find. I did find this waffle iron, still brand new with the warranty book in the box, at $5.99, retail price starting at $17.99 and up. Also, found this cookbook that I've always been wanting to buy...this paperback was also like brand new, just tucked away with all the other books, that I happen to spot. Paperback books of any kind, any size cost...are you ready for this? $.79...seventy nine cents...holy, moly! The hardback, which is the same exact …

I've Been Tagged

Lizzy, of  thatskinnychickcanbake said...
You've been tagged, Lizzie. Answer these 8 questions in a new post, and tag 7 bloggers with your own questions (I'm having trouble coming up with 7 bloggers I know!!).
OK Lizzy, here are the answers, from the other Lizzie...here goes, don't be too shocked!
My questions:
1. Who taught you to cook?
I'd like to be honest about this...really! Actually not one particular person. All the women in my family were amazing cooks, my mom was a professional seamstress, her baking was superb! I actually self taught from "Betty Crocker" cookbook!
2. Do you prefer cooking or baking?
I like to do both, but I have more patience for cooking, because I could be more creative, and adapt the recipes to my way, but in baking you have to follow much closer, any recipe you make.
3. What is your favorite meal to cook for company?
Gotta be shrimp! Buy lots of it, and have fun with it. You can cook it so many different ways. Living in South Florida al…

Oatmeal Apple Muffins

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Just as I have mentioned, I did make these yummy Oatmeal Apple Muffins, that I adapted from Monet, on her anecdotesandapplecores blog. I did not have any pears on hand, so I used Granny Smith apples instead. Also, I got tagged by my friend, Lizzy, from thatskinnychickcanbake  and will answer the questions and hope not to bore you good people  out there. First, on with this delish and easy adapted recipe. Thanks Monet, and I want you to know that I actually made this as a tribute to you! I know you are in Tampa now, with your sister Susanne. Our prayers, and love go out to you...for Baby Ryan's healing.
Oatmeal Apple Muffins adapted from anecdotesandapplecores
1 1/2 cups all purpose flour 1/2 cup light brown sugar 1/2 cup granulated sugar 1/2 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon cloves 1/3 cup vegetable oil 2 eggs 1/3 cup buttermilk (or 1 Tbsp. white vinegar add to 1/3 cup milk) 2 Granny Smith apples peeled, diced and j…

New York Style Cheesecake

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Recipe...adapted from the JOY OF BAKING
New York Cheesecake:
Grease, or spray with Pam, a 9 inch (23 cm) springform pan.  Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.
For Crust:
In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter.  Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan.  Cover and refrigerate while you make the filling.
For Filling
In bowl of your electric mixer place the cream cheese, sugar, and flour.  Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed.  Add the eggs, one at a time, beating well (about 30 seconds) after each addition.  Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated.  Remove the crust from the refrigerator and pour in the filling.  Pla…

Curried Potatoes and Eggs Scramble

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Vegetable Stir Fry, with Shrimp

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Home made Pizza

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Home made Pizza  Dough 1pkg active dry yeast 1/2 teaspoon sugar 1 cup of warm water 3 cups of unsifted Eagle Mills all Purpose unbleached flouror 1 1/2 cup whole wheat flour,  and 1 1/2 cup all purpose flour 2 teaspoons salt 1 Tbsp. olive oil
In a small bowl, dissolve the yeast in the 1 cup of warm water, with sugar. Let stand 5 minutes until foamy. In a large bowl, combine flour and salt. Add yeast mixture with fork, stir until dough forms. Turn dough out onto a lightly floured surface. Knead dough for 10 minutes, or until smooth and elastic. Grease a large bowl all around the surface, with the olive oil. Place the dough into the bowl, and turn to coat. Cover with a plastic wrap, or a towel, and place in a draft free place for about 1 to 2 hours, until doubled in bulk. Punch dough down, and place the dough on to the floured surface, cover it by placing the bowl over it, and let it rise again, for an additional 1 hr. Now, you can roll the dough out with a rolling pin,  and place it on a 12 i…

Three in One Salad

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Baked Broccoli and Cheddar Rice

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Baked Broccoli and Cheddar Rice

1 cup long grain rice
1 1/2 cup water
1 teaspoon extra virgin olive oil
1 cup broccoli florets
1 cup grated cheddar cheese
salt and pepper to taste

Boil the water for the rice adding the olive oil,(or butter) if you prefer. Do not cook it all the way. Takes only 15 minutes with this method. Steam the broccoli florets, and mix the rice and broccoli together, season with salt and pepper, and mix half of the grated cheddar. Bake in an oven proof ceramic dish, for about 15 minutes on 350 degrees, and top with the additional grated cheddar cheese, and bake for another 5 minutes, or until cheese gets nice and bubbly, and golden. Serves 4.

Oven Baked Boneless Chicken Breasts

2 nice large boneless chicken breasts
2 Tbsp real mayonnaise
salt and pepper to taste
1/2 flour
1 cup Panko
1 Tbsp. vegetable oil
Cooking spray for moisture

Generously massage chicken breasts with the mayonnaise, salt and pepper, and mix the flour and Panko together in a large baggie. Drop …

Stuffed Artichokes

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Shrimp with Tomatoes Feta and Ouzo

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Baba Ghanoush

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