FoodAskew |

Recipes, Tips, & Reviews from home cooks better than I am.

Fig & Olive Tapenade

Tuesday Aug 17, 2010

Submitted by Heresy

1 c. chopped dried figs ½ c. water
1 tbsp olive oil 1 tbsp balsamic vinegar
1 tsp dried rosemary 1 tsp dried thyme
¼ tsp cayenne pepper 2/3 c. chopped kalamata olives
2 cloves garlic, minced 1/3 c. chopped toasted walnuts
1 (8 oz.) package cream cheese Salt & pepper to taste

1. Combine figs & water in a saucepan over medium heat. Bring to a boil & cook until tender, and liquid has reduced. Remove from heat & stir in the olive oil, balsamic vinegar, rosemary, thyme, & cayenne. Add olives &  garlic, & mix well. Season with salt & pepper to taste. Cover & refrigerate for 4 hours or overnight to allow flavors to blend.

2. Unwrap cream cheese block & place on a serving platter. Spoon tapenade over cheese, & sprinkle with walnuts. Serve with slices of French bread or crackers.


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Burnt Sugar (Caramel) Cake

Monday Aug 2, 2010

Submitted by Marilyn Braunger

2 1/3 c. sugar ½ c. water, boiling
½ c. shortening, softened 1 1/3 tsp salt
3 eggs 2 1/3 c. sifted flour
2½ tsp baking powder 1 tsp vanilla extract
½ c. cream 6 tbsp butter
3 c. sifted powdered sugar

Melt 1 c. sugar in heavy skillet over low heat, stirring constantly. Heat until melted to a golden brown syrup, stirring constantly. Remove from heat. Add boiling water & stir over low heat until lumps are dissolved. Pour into measuring cup ¼ c. of caramel mixture & add enough cold water to make 1 c. of liquid.

Cream together the softened shortening & remaining sugar until fluffy.  Beat in thoroughly eggs.  Sift together the flour, baking powder, & 1 tsp. salt.  Stir in alternately with caramel mixture.  Pour into two 9″ layer pans or 13″x9″ oblong pan & bake 35 minutes in preheated 350°F oven.

Heat together remaining caramel mixture, cream, & butter to make the burnt sugar frosting.  Beat in the powdered sugar, salt, & vanilla extract.

Chef’s Note: You can substitute 2½ c. Softasilk cake flour for the sifted regular flour


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Rocky Road Bars

Wednesday Jul 21, 2010

Submitted by Michelle Fawver

1 c. butter or margarine 1 c. water
3 tbsp cocoa ½ c. buttermilk or sour milk
2 c. sugar 2 c. flour
2 eggs 1 tsp baking soda
dash of salt

Topping

2-3 c. mini marshmallows ¾ c. chopped walnuts

Frosting

½ c. butter or margarine 7½ tbsp milk
3 tbsp cocoa 6½ c. powdered sugar

Combine butter, water, & cocoa & bring to a boil.  Mix all ingredients, except topping & frosting ingredients, well (batter will be thin).  Bake at 350°F in a greased 11″x16″ pan for 20 minutes. Cover with the topping ingredients.

Bring to a boil the butter & milk from the frosting ingredients.  Add additional frosting ingredients & beat until smooth.  Frost bars.


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Barbecued Country Style Pork Ribs

Monday Jun 28, 2010

Submitted by Michelle Fawver
Serves 6-8

3 lb. country style pork ribs 1 small onion, sliced
1 lemon garlic powder

Barbecue Sauce

14 oz. ketchup 5 oz. water
1/3 c. Worcestershire sauce 1 tbsp brown sugar
2-3 dashes Tobasco sauce 1 tsp salt
dash black pepper

Combine & bring to a boil.

Place ribs on a flat pan.  Sprinkle ribs with garlic powder.  Arrange onion & lemon slices on top.  Bake, uncovered, in oven at 450°F for 30 minutes.  Drain.  While ribs are baking, make the sauce.  Place ribs, onions, & lemon in heavy baking dish or pan with lid.  Pour hot barbecue sauce over ribs.  Cover and bake in 325°F oven for 1½ hours.


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Flourless Chocolate Cake

Wednesday Dec 30, 2009

Submitted by Ruth

Reduced-Fat Dairy Spread, melted to grease ½ c. cocoa powder
1/3 c. hot water 2 tsp instant coffee powder
2 tsp boiling water 100g pkg almond meal
½ c. caster sugar 3 eggs, separated
Strawberries, washed & sliced

1. Preheat the oven to 180°C (356°F).  Brush a round 22cm (9″) base measurement cake pan with melted dairy spread to lightly grease.  Line the base with non-stick baking paper.
2. Combine the cocoa powder & hot water in a medium bowl.  Combine the instant coffee powder & boiling water in a cup.  Add the coffee to the cocoa mixture & stir until combined.
3. Add almond meal, sugar, & egg yolks to cocoa mixture, & stir until well combined.
4. Use an electric beater to whisk egg whites in a clean, dry bowl until soft peaks form.  Use a metal spoon to fold a spoonful of egg whites into cocoa mixture until combined.  Gently fold in remaining egg whites until just combined.
5. Pour mixture into prepared pan.  Place cake pan in a roasting pan.  Pour enough boiling water into the roasting pan to reach two-thirds of the way up the side of the cake pan.  Bake in preheated oven for 40 minutes or until a skewer inserted into the center of the cake comes out clean.  Remove from the oven.  Remove cake pan from water bath & set aside for 20 minutes to cool  Turn cake onto a wire rack & remove paper.  Set aside for another 20 minutes or until cooled to room temperature.
6. Cut cake into wedges & carefully transfer to serving plates.  Serve with strawberries


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