Strawberry Banana Orange Smoothie Cupcakes
Ingredients:
Orange Cupcakes
1 box Yellow Cake
1 container Orange Creme Yoplait Light Yogurt
1 cup Orange Juice
2 Eggs
1/4 cup Freeze Dried Oranges
Strawberry Banana Frosting
1 container Duncan Hines Flavor Creations Frosting Starter (or a white frosting of your choice)
1/2 cup Freeze Dried Strawberries
1/2 cup Freeze Dried Bananas
1 box Yellow Cake
1 container Orange Creme Yoplait Light Yogurt
1 cup Orange Juice
2 Eggs
1/4 cup Freeze Dried Oranges
Strawberry Banana Frosting
1 container Duncan Hines Flavor Creations Frosting Starter (or a white frosting of your choice)
1/2 cup Freeze Dried Strawberries
1/2 cup Freeze Dried Bananas
Orange Cupcake Directions:
Preheat oven to 350 degrees.
Beat cake mix, yogurt, orange juice and eggs on low for 30 seconds. Increase speed to medium high for 1 minute. Cut up or throw the freeze dried oranges in a food processor. Add to batter and beat for another minute.
Line cupcake pan with liners. Fill liners 2/3 full with batter. Bake for 15-18 minutes or until a toothpick inserted in the middle comes out clean
Strawberry Banana Frosting Directions:
Beat cake mix, yogurt, orange juice and eggs on low for 30 seconds. Increase speed to medium high for 1 minute. Cut up or throw the freeze dried oranges in a food processor. Add to batter and beat for another minute.
Line cupcake pan with liners. Fill liners 2/3 full with batter. Bake for 15-18 minutes or until a toothpick inserted in the middle comes out clean
Strawberry Banana Frosting Directions:
1 container Duncan Hines Flavor Creations Frosting Starter (or a white frosting of your choice)
1/2 cup Freeze Dried Strawberries
1/2 cup Freeze Dried Bananas
Empty frosting container into mixing bowl.
Add strawberries and bananas to food processor and pulse until both fruits are ground into a fine powder.
Add combined powder to frosting and beat on low for 1-2 minutes until strawberries and bananas are incorporated into the frosting. Taste to make sure it tastes as fruity as you'd like, if not, continue to add more strawberries and bananas 1/4 cup at a time.
1/2 cup Freeze Dried Strawberries
1/2 cup Freeze Dried Bananas
Empty frosting container into mixing bowl.
Add strawberries and bananas to food processor and pulse until both fruits are ground into a fine powder.
Add combined powder to frosting and beat on low for 1-2 minutes until strawberries and bananas are incorporated into the frosting. Taste to make sure it tastes as fruity as you'd like, if not, continue to add more strawberries and bananas 1/4 cup at a time.
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Reader Submitted Recipe
Ashley Khawsy
Green Monster Smoothie Popsicles
Ingredients:
1 large frozen banana (chopped)
2 Tbsp. peanut butter
1/2 cup 0% Plain Chobani Green Yogurt (or Vanilla if you want it more sweet)
1 cup Vanilla Silk Almond Milk
2 cups baby spinach (or more or less depending on your preference)
Popsicle Mold
Directions:
Combine all the ingredients in a blender and blend until smooth.
Pour smoothie into the popsicle mold. Cover mold with top and insert popsicle sticks a little over halfway in.
Set filled mold in freezer and let freeze overnight.
Run warm water over the top of the popsicle mold to help loosen the frozen pops. Pop them out and enjoy!
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1 large frozen banana (chopped)
2 Tbsp. peanut butter
1/2 cup 0% Plain Chobani Green Yogurt (or Vanilla if you want it more sweet)
1 cup Vanilla Silk Almond Milk
2 cups baby spinach (or more or less depending on your preference)
Popsicle Mold
Directions:
Combine all the ingredients in a blender and blend until smooth.
Pour smoothie into the popsicle mold. Cover mold with top and insert popsicle sticks a little over halfway in.
Set filled mold in freezer and let freeze overnight.
Run warm water over the top of the popsicle mold to help loosen the frozen pops. Pop them out and enjoy!
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Reader Submitted Recipe
Ashley Khawsy
Parmesan Turkey Burger with Caramelized Onions
Ingredients:
1 package ground turkey
1 egg
1/2 cup parmesan cheese
3/4 cup panko (or bread crumbs)
1/2 teaspoon of salt and pepper
1 onion
tablespoon of butter (maybe just a little less)
1/2teaspoon of granulated sugar
Directions:
Start caramelizing the onions before you start the burgers… Heat the butter in a nonstick pan over medium heat. Chop the onions, not too chopped up, but chopped enough that they are still long pieces of onion. Add the onions to the butter and lower the heat to medium low. Add the sugar and stir in the onions. Cook on medium low until onions are brown, stirring occasionally so the onions do not burn..
When the onions start changing color to a more yellowish color, you can start the burgers! Mix the turkey, egg, salt, pepper, panko and cheese together in a bowl until its all mixed in. Grab a medium amount (just a bit smaller than the palm of your hand) and roll in to a ball with your hands before flattening them into the patty shape..
BBQ them, and top with the caramelized onions and your favorite toppings!
1 package ground turkey
1 egg
1/2 cup parmesan cheese
3/4 cup panko (or bread crumbs)
1/2 teaspoon of salt and pepper
1 onion
tablespoon of butter (maybe just a little less)
1/2teaspoon of granulated sugar
Directions:
Start caramelizing the onions before you start the burgers… Heat the butter in a nonstick pan over medium heat. Chop the onions, not too chopped up, but chopped enough that they are still long pieces of onion. Add the onions to the butter and lower the heat to medium low. Add the sugar and stir in the onions. Cook on medium low until onions are brown, stirring occasionally so the onions do not burn..
When the onions start changing color to a more yellowish color, you can start the burgers! Mix the turkey, egg, salt, pepper, panko and cheese together in a bowl until its all mixed in. Grab a medium amount (just a bit smaller than the palm of your hand) and roll in to a ball with your hands before flattening them into the patty shape..
BBQ them, and top with the caramelized onions and your favorite toppings!
Reader Submitted Recipe
Glazed and Confused
Milk Chocolate Florentine Cookies
Ingredients:
Foil and small amount of vegetable shortening for preparing baking sheets
Dough:
2/3 cup unsalted butter, melted
2 cups quick-cooking oats
1 cup granulated sugar
2/3 cup all-purpose flour
¼ teaspoon salt
¼ cup light corn syrup
¼ cup milk (preferably whole milk)
1 teaspoon vanilla extract
Filling:
12 ounces Milk Chocolate, chopped into small pieces
Tip: Use standard measuring cups and spoons or scales for accurate measuring.
Dough:
2/3 cup unsalted butter, melted
2 cups quick-cooking oats
1 cup granulated sugar
2/3 cup all-purpose flour
¼ teaspoon salt
¼ cup light corn syrup
¼ cup milk (preferably whole milk)
1 teaspoon vanilla extract
Filling:
12 ounces Milk Chocolate, chopped into small pieces
Tip: Use standard measuring cups and spoons or scales for accurate measuring.
Directions: Preheat oven to 375 degrees F. Prepare 2 large baking sheets; line with foil and lightly grease with shortening.
Batter:
In a large bowl of an electric mixer, combine melted butter, oats, sugar, flour, salt, corn syrup, milk, and vanilla; mix well. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
Drop dough by teaspoonfuls 3 inches apart onto foil lined baking sheets. Spread the dough into a thin circle with the back of a spoon that has been dipped in water (so the dough does not stick to the spoon.)
Bake:
Bake 8 to 10 minutes or until the edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool. Gently peel foil from cooled cookies.
Tip: since the foil will probably crumple and tear when peeling away from the cookie, plan on using a fresh sheet of foil for each pan of cookies.
Filling:
Intop of a double boiler over hot water, melt the milk chocolate. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Set aside to cool slightly.
Tip: Create a double boiler by filling a saucepan with 2 inches of water and heat to simmering. Place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water. See
Spread a thin layer of melted chocolate onto the flat side of half the cookies. Top with remaining cookies, placing flat side onto the chocolate.
Makes about 2 dozen sandwich cookies
Batter:
In a large bowl of an electric mixer, combine melted butter, oats, sugar, flour, salt, corn syrup, milk, and vanilla; mix well. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
Drop dough by teaspoonfuls 3 inches apart onto foil lined baking sheets. Spread the dough into a thin circle with the back of a spoon that has been dipped in water (so the dough does not stick to the spoon.)
Bake:
Bake 8 to 10 minutes or until the edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool. Gently peel foil from cooled cookies.
Tip: since the foil will probably crumple and tear when peeling away from the cookie, plan on using a fresh sheet of foil for each pan of cookies.
Filling:
Intop of a double boiler over hot water, melt the milk chocolate. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Set aside to cool slightly.
Tip: Create a double boiler by filling a saucepan with 2 inches of water and heat to simmering. Place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water. See
Spread a thin layer of melted chocolate onto the flat side of half the cookies. Top with remaining cookies, placing flat side onto the chocolate.
Makes about 2 dozen sandwich cookies
Reader Submitted Recipe
Bunny's Warm Oven
Apple Nut Sour Cream Coffee Cake
Ingredients:
Small amount of vegetable shortening and flour for preparing pan
Topping:
1 cup toasted walnuts or pecans, coarsely chopped
1/3 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
Filling:
1/3 cup all-purpose flour
¼ cup unsalted butter, chilled
2 Bosc or Bartlett pears (about 2 cups), peeled, cored, and coarsely chopped
2 teaspoons freshly squeezed lemon juice
Batter:
1¾ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup sour cream
Directions:
Preheat oven to 350 degrees F. Prepare one 9x9x2 inch square pan or 9 inch round springform pan; lightly grease the pan with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Topping:
In a small mixing bowl, combine nuts, brown sugar, and cinnamon. Set aside.
Filling:
In a medium mixing bowl, combine 1/3 cup flour and ¼ cup butter. With a pastry blender or two knives, cut butter into flour until the mixture resembles coarse crumbs. Add ¾ cup of the topping nut mixture; stir to mix. Set aside.
Toss pears with lemon juice. Set aside.
Batter:
In a medium bowl, combine flour, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy.
Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color.
With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 3 to 5 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
Add eggs one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg.
Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
With the mixer on low speed, add about ½ of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add the sour cream, blending just until mixed. Scrape the bowl down again and then add the remaining ½ flour mixture, mix just until blended, scraping down the side of the bowl as needed.
Spread two-thirds of the batter in the prepared pan. Sprinkle the filling mixture over the batter. Layer pears on top of the filling. Gently spread the remaining batter over the pears. Sprinkle the topping mixture over the batter.
Bake:
Bake 60 minutes, or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool on a wire cooling rack for 20 minutes then remove cake from pan and finish cooling on wire rack. If pan was lined with parchment paper, grab the top edges of the parchment paper and lift cake from pan. Remove parchment paper and discard. If using a springform pan, remove pan from oven and let cool about 15 minutes. Loosen side of pan, then grabbing the top edges of the parchment paper, lift cake from pan and finish cooling on wire rack. Remove parchment paper and discard.
Small amount of vegetable shortening and flour for preparing pan
Topping:
1 cup toasted walnuts or pecans, coarsely chopped
1/3 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
Filling:
1/3 cup all-purpose flour
¼ cup unsalted butter, chilled
2 Bosc or Bartlett pears (about 2 cups), peeled, cored, and coarsely chopped
2 teaspoons freshly squeezed lemon juice
Batter:
1¾ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup sour cream
Directions:
Preheat oven to 350 degrees F. Prepare one 9x9x2 inch square pan or 9 inch round springform pan; lightly grease the pan with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Topping:
In a small mixing bowl, combine nuts, brown sugar, and cinnamon. Set aside.
Filling:
In a medium mixing bowl, combine 1/3 cup flour and ¼ cup butter. With a pastry blender or two knives, cut butter into flour until the mixture resembles coarse crumbs. Add ¾ cup of the topping nut mixture; stir to mix. Set aside.
Toss pears with lemon juice. Set aside.
Batter:
In a medium bowl, combine flour, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy.
Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color.
With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 3 to 5 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
Add eggs one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg.
Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
With the mixer on low speed, add about ½ of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add the sour cream, blending just until mixed. Scrape the bowl down again and then add the remaining ½ flour mixture, mix just until blended, scraping down the side of the bowl as needed.
Spread two-thirds of the batter in the prepared pan. Sprinkle the filling mixture over the batter. Layer pears on top of the filling. Gently spread the remaining batter over the pears. Sprinkle the topping mixture over the batter.
Bake:
Bake 60 minutes, or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool on a wire cooling rack for 20 minutes then remove cake from pan and finish cooling on wire rack. If pan was lined with parchment paper, grab the top edges of the parchment paper and lift cake from pan. Remove parchment paper and discard. If using a springform pan, remove pan from oven and let cool about 15 minutes. Loosen side of pan, then grabbing the top edges of the parchment paper, lift cake from pan and finish cooling on wire rack. Remove parchment paper and discard.
Reader Submitted Recipe
Bunny's Warm Oven
Yogurt Apple Cake with a Cinnamon Streak
Ingredients:
1 1/2 cups whole-milk yogurt, well-stirred
2/3 cup olive oil
1 lemon, juiced (about 1/4 cup)
1 cup sugar
3 large eggs
1 1/2 teaspoons vanilla
4 small tart apples, such as Granny Smith, about 1 1/2 pounds
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
Pinch freshly ground nutmeg
2 1/2 teaspoons cinnamon, divided
1/2 cup brown sugar
2 tablespoons unsalted butter, softened
2/3 cup olive oil
1 lemon, juiced (about 1/4 cup)
1 cup sugar
3 large eggs
1 1/2 teaspoons vanilla
4 small tart apples, such as Granny Smith, about 1 1/2 pounds
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
Pinch freshly ground nutmeg
2 1/2 teaspoons cinnamon, divided
1/2 cup brown sugar
2 tablespoons unsalted butter, softened
Directions:
Heat the oven to 350°F. Lightly grease a 9x13-inch baking pan with baking spray or olive oil.
Whisk together the yogurt, olive oil, lemon juice, sugar, eggs, and vanilla in a large bowl. Peel and core the apples, and chop into chunks about 1/2-inch across. You should end up with 3 1/2 to 4 cups of apples. Stir the chopped apple into the liquid ingredients.
Add the flour, baking powder, baking soda, salt, nutmeg, and 1/2 teaspoon right into the liquids and stir just until no lumps remain. In a small separate bowl, mix the remaining 2 teaspoons cinnamon with the brown sugar and butter.
Pour half of the batter into the cake pan. Sprinkle the batter with half of the cinnamon-brown sugar mixture, dropping it on the batter in small lumps. Spread the rest of the batter over top, and sprinkle with the remaining cinnamon-brown sugar.
Bake for 45 to 55 minutes, covering with foil at the end if the top is browning. When a tester comes out clean, transfer the cake to a cooling rack and let it cool for at least 15 minutes before cutting. Serve the cake warm or at room temperature.
This keeps very well for several days, and it gets even moister as it sits, due to the apples.
Reader Submitted Recipe
Bunny's Warm Oven
Italian Bread Bowls..use them for soup, salads or dips!
Ingredients:
2 (.25 ounce) packages active dry yeast
2 1/2 cups warm water (110 degrees F/45 degrees C
2 tsps salt
2 Tbls vegetable oil ( I use olive oil)
7 cups all purpose flour ( I use bread flour)
1 Tbls cornmeal
1 egg white
1 Tbls water
Directions:
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.
2 (.25 ounce) packages active dry yeast
2 1/2 cups warm water (110 degrees F/45 degrees C
2 tsps salt
2 Tbls vegetable oil ( I use olive oil)
7 cups all purpose flour ( I use bread flour)
1 Tbls cornmeal
1 egg white
1 Tbls water
Directions:
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.
Reader Submitted Recipe
Bunny Bostow
No Bake Nut Butter Cookies
Ingredient:
1 cup (250 ml) old fashioned, pure, uncontaminated, uncooked rolled oats
1/2 cup (125 ml) of your favorite nut butter (soy butter, almond butter, peanut butter)
6 tablespoons (90 g) pure, natural whey protein powder
1/4 cup water (60 ml) water
1/4 (45 g) semi-sweet chocolate chips (or replace with refined-sugar-free chocolate chips)
Directions:
1. Mix all ingredients together in a large bowl until blended. 2. If your mixture is too thick or dry, add a little more water and blend. 3. When all the ingredients are mixed, form balls about the size of the palm of your hand, flatten and put them on a plate. 4. Put the plate of cookies in the refrigerator for 2 hours, uncovered. It’s that easy!
Makes 1 dozen cookies ♥
1 cup (250 ml) old fashioned, pure, uncontaminated, uncooked rolled oats
1/2 cup (125 ml) of your favorite nut butter (soy butter, almond butter, peanut butter)
6 tablespoons (90 g) pure, natural whey protein powder
1/4 cup water (60 ml) water
1/4 (45 g) semi-sweet chocolate chips (or replace with refined-sugar-free chocolate chips)
Directions:
1. Mix all ingredients together in a large bowl until blended. 2. If your mixture is too thick or dry, add a little more water and blend. 3. When all the ingredients are mixed, form balls about the size of the palm of your hand, flatten and put them on a plate. 4. Put the plate of cookies in the refrigerator for 2 hours, uncovered. It’s that easy!
Makes 1 dozen cookies ♥
Reader Submitted Recipe
Lisa Cantkier
Fresh Strawberry Cream Cheese Coffee Cake
Ingredients:
8 ounces cream cheese, softened
1/2 cup butter, softened
3/4 cup sugar
1/4 cup milk
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups strawberries, sliced (I use entire 16 oz. container)
1/4 cup brown sugar
1/2 cup chopped nuts
Directions:
Preheat oven to 350°F.
Combine cream cheese, butter and sugar. Beat until light and fluffy.
Stir in milk, eggs and vanilla.
Sift together flour, baking powder, baking soda and salt; add to cheese mixture and mix until smooth.
Spread half the batter in a greased and floured 13x9 inch baking pan. (The batter is VERY thick. It works best to put little blobs of it across the whole pan and then spread them with a knife. One reviewer says they used a 8x8 inch pan, but I haven't so I can't vouch for how it will turn out or how long you need to bake it.).
Spread berries evenly over batter. Dot remaining batter over berries. Mix brown sugar and nuts; sprinkle evenly over cake.
Bake 40 minutes. Serve warm or cold.
8 ounces cream cheese, softened
1/2 cup butter, softened
3/4 cup sugar
1/4 cup milk
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups strawberries, sliced (I use entire 16 oz. container)
1/4 cup brown sugar
1/2 cup chopped nuts
Directions:
Preheat oven to 350°F.
Combine cream cheese, butter and sugar. Beat until light and fluffy.
Stir in milk, eggs and vanilla.
Sift together flour, baking powder, baking soda and salt; add to cheese mixture and mix until smooth.
Spread half the batter in a greased and floured 13x9 inch baking pan. (The batter is VERY thick. It works best to put little blobs of it across the whole pan and then spread them with a knife. One reviewer says they used a 8x8 inch pan, but I haven't so I can't vouch for how it will turn out or how long you need to bake it.).
Spread berries evenly over batter. Dot remaining batter over berries. Mix brown sugar and nuts; sprinkle evenly over cake.
Bake 40 minutes. Serve warm or cold.
Reader Submitted Recipe
Bunny Bostow
Blueberry Cream Chiffon Pie
Filling Ingredients:
1 (9 inch) Vanilla Wafer Crust or Graham Cracker Crust
1 3/4 cups fresh or thawed frozen blueberries
1 cup water
2 envelopes unflavored gelatin
1/4 cup sugar
1 (8 ounce) pkg cream cheese, softened
1/4 cup sugar
2 egg whites
1/4 cup sugar
1/2 pint whipped cream (1 cup)
1 (9 inch) Vanilla Wafer Crust or Graham Cracker Crust
1 3/4 cups fresh or thawed frozen blueberries
1 cup water
2 envelopes unflavored gelatin
1/4 cup sugar
1 (8 ounce) pkg cream cheese, softened
1/4 cup sugar
2 egg whites
1/4 cup sugar
1/2 pint whipped cream (1 cup)
Directions:
Reserve 24 berries for garnish.
Place remaining berries in a medium saucepan. Mash with a potato masher until most berries are broken. Pour in water. Sprinkle gelatin over water. Let stand 2 to 5 minutes to soften gelatin. Stir in 1/4 cup sugar. Cook over medium heat, stirring occasionally until mixture comes to a full boil and gelatin is dissolved. Cool slightly.
In a large bowl, beat cream cheese and 1/4 cup sugar with electric mixer until light and fluffy. Place a strainer over another medium bowl. Pour blueberry mixture into strainer. Lightly mash pulp with a large spoon to remove all juices. Discard pulp. Add blueberry juice to cream cheese mixer a 1/4 cup at a time, mixing after each addition until smooth. Refrigerate, stirring occasionally until mixture mounds slightly when dropped from a spoon.
First Layer:
Beat egg whites until soft peaks form. gradually beat in a 1/4 cup sugar. Beat until stiff peaks form. Fold into blueberry mixture. Spoon 2 1/2 cups into crust. Reserve leftover blueberry mixture for second layer. shape with a spoon to make filling slightly higher around edges.
Second Layer
Immediately beat cream until stiff peaks form. Set aside 1/2 cup whipped cream. Fold remaining whipped cream into reserved blueberry mixture in medium bowl. Reserve 1/4 cup of the whipped cream-blueberry mixture. Spoon the rest of the blueberry - whipped cream mixture onto the first layer in the center of the pie. The lighter filling will gradually push the darker filling to the edge, leaving a 1 inch darker border around filling.
Third Layer
Fold remaining 1/4 cup of filling into reserved 1/2 cup whipped cream. Spoon onto center of pie. Garnish pie with reserved blueberries, refrigerate 3 hours or longer.
Reserve 24 berries for garnish.
Place remaining berries in a medium saucepan. Mash with a potato masher until most berries are broken. Pour in water. Sprinkle gelatin over water. Let stand 2 to 5 minutes to soften gelatin. Stir in 1/4 cup sugar. Cook over medium heat, stirring occasionally until mixture comes to a full boil and gelatin is dissolved. Cool slightly.
In a large bowl, beat cream cheese and 1/4 cup sugar with electric mixer until light and fluffy. Place a strainer over another medium bowl. Pour blueberry mixture into strainer. Lightly mash pulp with a large spoon to remove all juices. Discard pulp. Add blueberry juice to cream cheese mixer a 1/4 cup at a time, mixing after each addition until smooth. Refrigerate, stirring occasionally until mixture mounds slightly when dropped from a spoon.
First Layer:
Beat egg whites until soft peaks form. gradually beat in a 1/4 cup sugar. Beat until stiff peaks form. Fold into blueberry mixture. Spoon 2 1/2 cups into crust. Reserve leftover blueberry mixture for second layer. shape with a spoon to make filling slightly higher around edges.
Second Layer
Immediately beat cream until stiff peaks form. Set aside 1/2 cup whipped cream. Fold remaining whipped cream into reserved blueberry mixture in medium bowl. Reserve 1/4 cup of the whipped cream-blueberry mixture. Spoon the rest of the blueberry - whipped cream mixture onto the first layer in the center of the pie. The lighter filling will gradually push the darker filling to the edge, leaving a 1 inch darker border around filling.
Third Layer
Fold remaining 1/4 cup of filling into reserved 1/2 cup whipped cream. Spoon onto center of pie. Garnish pie with reserved blueberries, refrigerate 3 hours or longer.
Reader Submitted Recipe
Bunny Bostow
Sour Cherry Crostata
Ingredients:
Sour Cherry Filling
Ingredients:
3 tablespoons unsalted butter, cut into pieces
5 1/4 cups fresh or frozen (not thawed) sour cherries (13/4 lb), pitted
3/4 cup plus 1 tablespoon sugar
2 tablespoons cold water
3 tablespoons cornstarch
All Butter Crust Dough
Ingredients
2 1/2 cups all-purpose flour (not unbleached)
2 teaspoons sugar
3/4 teaspoon salt
2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes ( when I made by hand, I grated the butter)
9 to 12 tablespoons ice water ( I put water in freezer till very cold)
Special equipment: a pastry or bench scraper
Directions:
Make filling:
Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then add fresh or frozen cherries with any juices and sugar and simmer, stirring, until sugar is dissolved. (Cherries will exude juices.) Continue to simmer until cherries are tender but not falling apart, about 8 minutes. Stir together water and cornstarch to form a thick paste, then stir into simmering filling and boil, stirring frequently, 2 minutes. Cool filling quickly by spreading it in a shallow baking pan and chilling until lukewarm, about 15 minutes.
Make the crust
Whisk together flour, sugar, and salt in a bowl, then blend in butter with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 9 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
Squeeze a small handful: If it doesn't hold together, add more ice water 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
Turn out mixture onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 6-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
Using lightly floured parchment paper, roll the dough out to a 16 inch circle. Place rolled dough with parchment paper on a baking sheet and fold ends over to fit on sheet, refrigerate for 30 minutes After 30 minutes, take dough from refrigerator , unfold dough . Place cherry pie filling onto crust leaving a 2 inch border around crust. Fold crust over filling, pleating as necessary, leaving middle of pie open. Bake at 425 degrees for 40 to 45 minutes or until crust is golden.
Sour Cherry Filling
Ingredients:
3 tablespoons unsalted butter, cut into pieces
5 1/4 cups fresh or frozen (not thawed) sour cherries (13/4 lb), pitted
3/4 cup plus 1 tablespoon sugar
2 tablespoons cold water
3 tablespoons cornstarch
All Butter Crust Dough
Ingredients
2 1/2 cups all-purpose flour (not unbleached)
2 teaspoons sugar
3/4 teaspoon salt
2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes ( when I made by hand, I grated the butter)
9 to 12 tablespoons ice water ( I put water in freezer till very cold)
Special equipment: a pastry or bench scraper
Directions:
Make filling:
Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then add fresh or frozen cherries with any juices and sugar and simmer, stirring, until sugar is dissolved. (Cherries will exude juices.) Continue to simmer until cherries are tender but not falling apart, about 8 minutes. Stir together water and cornstarch to form a thick paste, then stir into simmering filling and boil, stirring frequently, 2 minutes. Cool filling quickly by spreading it in a shallow baking pan and chilling until lukewarm, about 15 minutes.
Make the crust
Whisk together flour, sugar, and salt in a bowl, then blend in butter with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 9 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
Squeeze a small handful: If it doesn't hold together, add more ice water 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
Turn out mixture onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 6-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
Using lightly floured parchment paper, roll the dough out to a 16 inch circle. Place rolled dough with parchment paper on a baking sheet and fold ends over to fit on sheet, refrigerate for 30 minutes After 30 minutes, take dough from refrigerator , unfold dough . Place cherry pie filling onto crust leaving a 2 inch border around crust. Fold crust over filling, pleating as necessary, leaving middle of pie open. Bake at 425 degrees for 40 to 45 minutes or until crust is golden.
Reader Submitted Recipe
Bunny Bostow
Quinoa garden
Ingredietns:
170gr. black quinoa
1 carrot
1 red salad leaf
2 finochio stalks
10 clovers
10 mint leaves
3 pansy flowers
a handful of bean sprouts
a handful of dill
3tbsp olive oil
3tbsp lemon juice
1tsp turmeric powder
1tsp cumin powder
salt and pepper
Directions:
Wash the quinoa thoroughly.
In a pot, combine the quinoa with water and salt. Bring to boil, lower the heat and let it cook for about 20 minutes. Drain it.
Add the turmeric and cumin and toss well.
While quinoa is cooking, prepare your greens and sauce. Cut the carrot and finochio. Mix together the olive oil, lemon, salt and pepper.
Divide the quinoa in 2 large plates and decorate with your greens and flowers.
170gr. black quinoa
1 carrot
1 red salad leaf
2 finochio stalks
10 clovers
10 mint leaves
3 pansy flowers
a handful of bean sprouts
a handful of dill
3tbsp olive oil
3tbsp lemon juice
1tsp turmeric powder
1tsp cumin powder
salt and pepper
Directions:
Wash the quinoa thoroughly.
In a pot, combine the quinoa with water and salt. Bring to boil, lower the heat and let it cook for about 20 minutes. Drain it.
Add the turmeric and cumin and toss well.
While quinoa is cooking, prepare your greens and sauce. Cut the carrot and finochio. Mix together the olive oil, lemon, salt and pepper.
Divide the quinoa in 2 large plates and decorate with your greens and flowers.
Reader Submitted Recipe
My Easy Gourmet
Strawberry Rhubarb Crumble Parfait
Ingredients:
Crumble
⅔ cup old-fashioned oats
½ cup all-purpose flour
¼ teaspoon salt
⅓ cup packed light brown sugar
¼ cup butter, melted
Strawberry Rhubarb Sauce:
½ cup packed light brown sugar
¼ cup fruity red wine
1½ cups finely diced rhubarb
2 cups diced fresh strawberries
Ice Cream Base:
3 cups half & half
2 large eggs
¾ cup packed light brown sugar
1 teaspoon vanilla
Directions:
Preheat oven to 350° F.
In a medium bowl, combine oats, flour, salt and ⅓ cup brown sugar. Add melted butter and stir until mixture is crumbly. Pour onto a large baking sheet and spread out with your hands. Bake at 350° F for 10 minutes. Stir, and return to the oven for another 5 minutes, or until golden brown. Cool and put into an airtight container.
In a medium saucepan, add ½ cup brown sugar, wine, rhubarb and strawberries. Bring to a boil and cook until rhubarb is tender and mixture is syrupy, about 8-10 minutes. Remove from heat and set aside to cool. Cover and refrigerate until chilled.
Prepare an ice bath in a large bowl.
Heat the half & half in a large saucepan over medium heat until tiny bubbles start to form around the edge.
In the meantime, beat the eggs and ¾ cup brown sugar in a large bowl with an electric mixer for 3 minutes. Gradually add small amounts of the half & half until about a third of it has been added. Then pour in the rest and mix thoroughly.
Put the mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until it coats the back of the spoon (about 175°).
Remove from heat and pour the mixture into a bowl with a pouring spout. Add vanilla and place the bowl in the ice bath to chill. Cover and refrigerate until very cold (overnight if possible).
When the ice cream base has chilled, churn in an ice cream maker, according to manufacturer’s instructions. Spoon ½ of the ice cream into a freezer-safe container, followed by ½ the rhubarb/strawberry sauce. Repeat with another layer of ice cream and sauce. Place sealed container in the freezer to bloom for at least 3 hours.
Just before serving, remove from freezer and allow to rest 5-10 minutes. Scoop ice cream into a parfait glass, layering in crumbles after every scoop. Grab a long spoon and prepare to go to rhubarb heaven!
Crumble
⅔ cup old-fashioned oats
½ cup all-purpose flour
¼ teaspoon salt
⅓ cup packed light brown sugar
¼ cup butter, melted
Strawberry Rhubarb Sauce:
½ cup packed light brown sugar
¼ cup fruity red wine
1½ cups finely diced rhubarb
2 cups diced fresh strawberries
Ice Cream Base:
3 cups half & half
2 large eggs
¾ cup packed light brown sugar
1 teaspoon vanilla
Directions:
Preheat oven to 350° F.
In a medium bowl, combine oats, flour, salt and ⅓ cup brown sugar. Add melted butter and stir until mixture is crumbly. Pour onto a large baking sheet and spread out with your hands. Bake at 350° F for 10 minutes. Stir, and return to the oven for another 5 minutes, or until golden brown. Cool and put into an airtight container.
In a medium saucepan, add ½ cup brown sugar, wine, rhubarb and strawberries. Bring to a boil and cook until rhubarb is tender and mixture is syrupy, about 8-10 minutes. Remove from heat and set aside to cool. Cover and refrigerate until chilled.
Prepare an ice bath in a large bowl.
Heat the half & half in a large saucepan over medium heat until tiny bubbles start to form around the edge.
In the meantime, beat the eggs and ¾ cup brown sugar in a large bowl with an electric mixer for 3 minutes. Gradually add small amounts of the half & half until about a third of it has been added. Then pour in the rest and mix thoroughly.
Put the mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until it coats the back of the spoon (about 175°).
Remove from heat and pour the mixture into a bowl with a pouring spout. Add vanilla and place the bowl in the ice bath to chill. Cover and refrigerate until very cold (overnight if possible).
When the ice cream base has chilled, churn in an ice cream maker, according to manufacturer’s instructions. Spoon ½ of the ice cream into a freezer-safe container, followed by ½ the rhubarb/strawberry sauce. Repeat with another layer of ice cream and sauce. Place sealed container in the freezer to bloom for at least 3 hours.
Just before serving, remove from freezer and allow to rest 5-10 minutes. Scoop ice cream into a parfait glass, layering in crumbles after every scoop. Grab a long spoon and prepare to go to rhubarb heaven!
Reader Submitted Recipe
Sherry K - Jazzy Gourmet
Artichokes with Lemon Dipping Sauce
Ingredients:
2 jumbo artichokes
1 lemon quartered
clove of garlic (not required)
water
Canola oil cooking spray
butter
sea salt
coarse ground black pepper
Lemon Dipping Sauce:
Bestfoods lowfat mayonnaise
lemon juice
sea salt
black pepper powder
Directions:
Rinse the artichokes in cold water
cut 1 inch off the tips
cut 1 inch off the stems
Snip off all the thorned tips of each leaf with a pair of kitchen scissors
Cut in halves
Fill pot with about 2-3 inches of water
Bring water to boil
Squeeze juice from the lemon quarters into the water
Drop lemon quarters into the pot
Drop artichoke halves into the pot
Cover with lid.
Bring to boil again.
Reduce to a simmer..
Boil in lemon water for 1/2 hour with a cover lid.
Remove artichokes.
Spray cookie sheet with Canola oil cooking spray.
Place artichoke halves on cookie sheet.
Use a pastry brush to brush halves with butter.
Sprinkle with sea salt and coarse ground black pepper.
Broil in oven until lightly browned on top.
Serve with Lemon Dipping Sauce.
For sauce, just mix Bestfoods lowfat mayonnaise, lemon juice, sea salt and black pepper powder. Blend and add more to your taste.
How to eat it after: Pull off a petal, dip white fleshy end in sauce, place in mouth, dip side down, pull through teeth to get at the delicious soft pulpy flesh. Discard the rest. Repeat this process with each petal until you're done with your half. Remove and discard the inedible choke and try to eat the rest of the heart.
2 jumbo artichokes
1 lemon quartered
clove of garlic (not required)
water
Canola oil cooking spray
butter
sea salt
coarse ground black pepper
Lemon Dipping Sauce:
Bestfoods lowfat mayonnaise
lemon juice
sea salt
black pepper powder
Directions:
Rinse the artichokes in cold water
cut 1 inch off the tips
cut 1 inch off the stems
Snip off all the thorned tips of each leaf with a pair of kitchen scissors
Cut in halves
Fill pot with about 2-3 inches of water
Bring water to boil
Squeeze juice from the lemon quarters into the water
Drop lemon quarters into the pot
Drop artichoke halves into the pot
Cover with lid.
Bring to boil again.
Reduce to a simmer..
Boil in lemon water for 1/2 hour with a cover lid.
Remove artichokes.
Spray cookie sheet with Canola oil cooking spray.
Place artichoke halves on cookie sheet.
Use a pastry brush to brush halves with butter.
Sprinkle with sea salt and coarse ground black pepper.
Broil in oven until lightly browned on top.
Serve with Lemon Dipping Sauce.
For sauce, just mix Bestfoods lowfat mayonnaise, lemon juice, sea salt and black pepper powder. Blend and add more to your taste.
How to eat it after: Pull off a petal, dip white fleshy end in sauce, place in mouth, dip side down, pull through teeth to get at the delicious soft pulpy flesh. Discard the rest. Repeat this process with each petal until you're done with your half. Remove and discard the inedible choke and try to eat the rest of the heart.
Reader Submitted Recipe
Sweetkitchengirl
Chewy Candy Bar Brownies
Ingredients:
1 pkg. (19.5 oz.) 13x9 Family Size chocolate fudge brownie mix, such as Pillsbury
2 eggs
1/2 cup + 1 Tbs. oil, preferably canola, divided
1/4 cup water
1 can (14 oz.) sweetened condensed milk
1 cup sliced almonds, toasted
1 cup shredded coconut
1 pkg. (12 oz.) semi-sweet chocolate chips, divided
3/4 cup heavy cream
10 Almond Joy miniatures, halved on diagonal
Directions:
1. Preheat oven to 350F. Line 9" x 13" baking pan with foil leaving 2-inch overhang. Coat with cooking spray.
2. Prepare brownie mix according to package directions with 2 eggs, 1/2 cup oil and 1/4 cup water. Transfer to prepared pan.
3. Bake 25 minutes or until just beginning to set. Remove from oven.
4. Top with sweetened condensed milk, almonds, coconut and 1/2 cup chocolate chips.
5. Return to oven. Bake additional 25 minutes or until golden.
6. Cool completely in pan on wire rack.
7. In microwave safe bowl microwave heavy cream until hot, about 1 minute.
8. Pour hot cream over remaining 1 1/2 cups chocolate chips and remaining 1 Tbs. oil. Let stand until chips are melted. Stir until smooth. Let cool until thickened, about 30 minutes.
9. Using foil overhang, lift brownie bars out of pan. Top with cooled chocolate mixture and candy bar halves. Refrigerate 1 hour or until set.
10. Cut into 20 brownie bars and indulge!
Makes 20 brownie bars.
1 pkg. (19.5 oz.) 13x9 Family Size chocolate fudge brownie mix, such as Pillsbury
2 eggs
1/2 cup + 1 Tbs. oil, preferably canola, divided
1/4 cup water
1 can (14 oz.) sweetened condensed milk
1 cup sliced almonds, toasted
1 cup shredded coconut
1 pkg. (12 oz.) semi-sweet chocolate chips, divided
3/4 cup heavy cream
10 Almond Joy miniatures, halved on diagonal
Directions:
1. Preheat oven to 350F. Line 9" x 13" baking pan with foil leaving 2-inch overhang. Coat with cooking spray.
2. Prepare brownie mix according to package directions with 2 eggs, 1/2 cup oil and 1/4 cup water. Transfer to prepared pan.
3. Bake 25 minutes or until just beginning to set. Remove from oven.
4. Top with sweetened condensed milk, almonds, coconut and 1/2 cup chocolate chips.
5. Return to oven. Bake additional 25 minutes or until golden.
6. Cool completely in pan on wire rack.
7. In microwave safe bowl microwave heavy cream until hot, about 1 minute.
8. Pour hot cream over remaining 1 1/2 cups chocolate chips and remaining 1 Tbs. oil. Let stand until chips are melted. Stir until smooth. Let cool until thickened, about 30 minutes.
9. Using foil overhang, lift brownie bars out of pan. Top with cooled chocolate mixture and candy bar halves. Refrigerate 1 hour or until set.
10. Cut into 20 brownie bars and indulge!
Makes 20 brownie bars.
Reader Submitted Recipe
Gwynn Galvin
Gwynn Galvin
Easy as Pie Cake Bars
Ingredients:
1 Pkg Cake Mix (I used yellow--but you can use any that you like)
2 eggs, whisked
1 stick butter, melted
1 Pkg chocolate chips
Directions:
Mix together and bake at 350 degrees in 9X13 pan for 20 minutes. When cooled, cut into squares.
1 Pkg Cake Mix (I used yellow--but you can use any that you like)
2 eggs, whisked
1 stick butter, melted
1 Pkg chocolate chips
Directions:
Mix together and bake at 350 degrees in 9X13 pan for 20 minutes. When cooled, cut into squares.
I love how simple these are to make!
Reader Submitted Recipe
Judy Emmons
Cheesy Fish Balls
Ingredients:
300g cooked white fish (I steam a fillet of cod)
300g mashed potatoes
100g grated cheese
1 egg
2-3 tbspn semolina
sunflower oil for frying
Makes about 24
Substitute the cheese for 2 table spoons of your favorite curry paste to spice this recipe up
300g cooked white fish (I steam a fillet of cod)
300g mashed potatoes
100g grated cheese
1 egg
2-3 tbspn semolina
sunflower oil for frying
Makes about 24
Substitute the cheese for 2 table spoons of your favorite curry paste to spice this recipe up
Directions:
Break up the fish flesh gently and remove all the bones.
Put the semolina on a plate, this is to roll the fish balls in.
In a bowl mix the fish, mash, cheese and egg, using your hands is the easiest way.
Roll into walnut size balls, and roll in the semolina.
At this point they can be frozen for up to 3 months. Freeze on a tray and then move into a bag once they are frozen.
Fry in a little oil until golden.
Drain on absorbent paper, and serve while hot.
Put the semolina on a plate, this is to roll the fish balls in.
In a bowl mix the fish, mash, cheese and egg, using your hands is the easiest way.
Roll into walnut size balls, and roll in the semolina.
At this point they can be frozen for up to 3 months. Freeze on a tray and then move into a bag once they are frozen.
Fry in a little oil until golden.
Drain on absorbent paper, and serve while hot.
Reader Submitted Recipes
Elizabeth Aplin
David Lebovitz's Best Brownies
Ingredients:
Recipe slightly tweaked from David Lebovitz
6 tablespoons butter, cut into pieces
8 ounces semisweet chocolate, chopped
3/4 cup sugar
1 teaspoon vanilla
2 eggs, at room temperature
1/4 cup flour
Direction:
Preheat the oven to 350º. Line a 9 x 9 inch pan with non stick foil or regular foil (spray with cooking spray). Set aside. Melt chocolate and butter in a microwave safe bowl, stopping and stirring at 30 second increments till melted and smooth. Stir in the sugar and vanilla. Beat in the eggs one at a time. Add the flour and whisk vigorously for a full minute. Batter should look smooth and glossy and sugar granules should be incorporated. Mix in nuts if using. Spread batter into pan and bake about 30 minutes...till brownies look almost set. Do not over bake. Let cool completely in the pan before lifting out the foil or parchment to remove the brownies and cut. Yield: 16-25 bars depending on size. Total time: 2 hours including cooling time
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Recipe slightly tweaked from David Lebovitz
6 tablespoons butter, cut into pieces
8 ounces semisweet chocolate, chopped
3/4 cup sugar
1 teaspoon vanilla
2 eggs, at room temperature
1/4 cup flour
Direction:
Preheat the oven to 350º. Line a 9 x 9 inch pan with non stick foil or regular foil (spray with cooking spray). Set aside. Melt chocolate and butter in a microwave safe bowl, stopping and stirring at 30 second increments till melted and smooth. Stir in the sugar and vanilla. Beat in the eggs one at a time. Add the flour and whisk vigorously for a full minute. Batter should look smooth and glossy and sugar granules should be incorporated. Mix in nuts if using. Spread batter into pan and bake about 30 minutes...till brownies look almost set. Do not over bake. Let cool completely in the pan before lifting out the foil or parchment to remove the brownies and cut. Yield: 16-25 bars depending on size. Total time: 2 hours including cooling time
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Reader Submitted Recipes
Liz
Bacon and Cheese Dip
Well, this was a huge hit on Easter with my family. It almost has that Quiche Lorraine taste. I could have eaten the whole platter. A tip for the Fontina since it’s a soft cheese, put in freezer for 20 minutes so its easier to shred. I didn’t shred yesterday, I just made cubes and it worked out just fine.
Ingredients:
1 pound bacon, cooked, drained, crumbled, and divided
2 (8-ounce) packages cream cheese, softened
2 cups shredded mozzarella cheese
2 cups shredded fontina cheese
1 (10-ounce) package frozen chopped spinach, thawed and drained
1/2 cup sour cream
1/2 cup mayonnaise
2 tbsp. Dijon mustard
1 cup of chopped grape tomatoes
Crackers
Directions:
Preheat oven to 350 degrees. Spray a 11⁄2-quart baking dish with nonstick cooking spray.
Set aside 1⁄2 cup crumbled bacon. In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, spinach, sour cream, mayonnaise, and Dijon mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes and remaining 1⁄2 cup crumbled bacon over hot dip.
Serve immediately with toasted bread rounds and crackers.
Dyeing Coconut Flakes
Looking for an easy way to decorate your Easter desserts?
Try this great coconut coloring tip!
Put the coconut in a Ziploc type of bag.
Dissolve a few drops of food coloring in the teaspoon of water, then pour colored solution over 1 cup of coconut in the bag.
Seal the bag and shake until all coconut is uniformly colored.
To make dark or lighter add more or less drops of food coloring.
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