Posted by Trish | Under Appetizers, Condiments, Sauces
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.
Posted by Trish | Under Cakes, Dessert
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
Posted by Trish | Under Confections, Dessert
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.
Posted by Trish | Under Dinner, Pork
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 |
|
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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.
Posted by Trish | Under Cakes, Dessert
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
