Black Forest Cake in the Jel Ring Albums Black Forest Cake in the Jel Ring 6 Photos · Updated 7 years agoBlack Forest Cake in the jel ring Tupperware Recipe number 58/365 Date 21st June 2010 Ingredients 2 Packs Mini Chocolate Rollettes (or twinkies) 300ml Cream 1 can pitted black cherries 12 fresh cherries 1 packet cottees rasperry cold water jelly (or raspberry jello) Method Cut each rollette into 6 equal slices Whip cream in the Speedy Chef Pour Cherries into the Pick a Deli Round to drain the juice Line base and sides of jel ring with rollettes Cover rollettes with cream Take pitted cherries from Pick-a-Deli and place on cream. Repeat with cream and cherries until jel ring is full Place final layer of rolettes on top. Make up jelly in the microwave jug according to the directions on the packet Pour jelly over cake, allowing it to soak through Squeeze seal down on cake and seal, expressing the air. Place in fridge for 30 mins Remove from mould and top with more cream or chocolate ganache and fresh cherries Note: you can use normal jelly jest let it cool a little before pouring over the cake so the rollettes do not become too soft and you will need to set it for 2 hours.

They are great roasted and used for Chili Rellenos. Home Cookin Chapter: Recipes From Thibeault's Table =============== I have been making Chiles Rellenos for about 30 years. I have never had an actual recipe. I just watch someone I knew (from Texas) make them and have been making this way ever since. I guess now is as good a time as any to put it down on paper. 1 or 2 cans whole chili peppers (usually 3 or 4 in a can) Monteray jack cheese 2 or 3 eggs separated 1 tablespoon flour salt and pepper oil for frying Sauce. canned tomatoes onions garlic cayenne pepper canned of chopped chiles chicken broth . Cut cheese into finger size pieces. Carefully shove the cheese stick into a pepper being careful not to split it. Heat about 1 inch of oil in frying pan. Beat the egg whites until medium stiff peaks form. do not overbeat. Beat egg yolks with salt, pepper and the tablespoon on flour. Gently fold the whites into the yolk mixture. Dip the pepper stuffed with cheese into flour and then into the egg mixture. Carefully add to the oil. If needed, spoon a bit of the egg mixture on top of the pepper while in the pan. (these fry quickly), flip over and fry other side. Remove and drain on paper towels. Continue cooking until all of the peppers are cooked. Make sauce by sauting the onions and garlic, add the chopped tomatoes and season with the chiles, salt and pepper. Add some chicken broth and simmer for 20 minutes. Serve Chili Relleno with sauce on the side OR Place the fried chile rellenos in a casserole dish and pour the sauce over them. Bake in a 350 oven for 20 to 30 minutes. ============================================================ I made Pork Chili Verde recently and served it over homemade flour tortillas filled with cheese and onions. Home Cookin Chapter: Recipes From Thibeault's Table ================ 1 to 2 tablespoons oil 1 cup coarsely chopped onions 1 to 2 pounds lean pork cut into 1/2 inch cubes 1 to 2 tablespoons flour 1/2 teaspoon ground cumin 2 cloves of garlic 2 cans roasted chili peppers 1 can/bottle of Tomatillos chicken broth cilantro Heat oil in heavy pot. Toss pork with flour, and brown. When all the meat has been browned, add the onions and garlic and saute for a few minutes. Add the cumin, the chili peppers, and the tomatillo sauce. Add some chicken broth. Simmer until meat is tender. Sprinkle with cilantro. Serve with flour or corn tortillas and sides of beans, guacamole, salsa, cheese,etc..

My father has had a heart attack, and has to have a a low chloresterol diet. What do you suggest. Would this book be suitable. My mother is 78, and my father is 75. They both need some recipe's that are easy to put together. They do not need the stress, and may find it difficult, shopping, for the right foods.

I'm guessing that will need at least 40 minutes, probably more. I baked a blueberry coffeecake Christmas morning in an 8x8 pan. Baked at 375 for about 50 minutes. Btw, this was by far the best blueberry coffeecake I've ever made! I used Trader Joe's Wild Boreal blueberries and added chopped pecans to the streusel topping. Blueberry Coffee Cake For the Streusel Topping 6 tablespoons packed light brown sugar 1/2 cup all-purpose flour, spooned into measuring cup and leveled-off 1 teaspoon ground cinnamon 1/4 teaspoon salt 4 tablespoons unsalted butter, cold, cut into 1/2-inch chunks For the Cake 2 cups all-purpose flour, spooned into measuring cup and leveled-off 2 teaspoons baking powder 1/2 teaspoon salt 1 stick (1/2 cup) unsalted butter, softened 3/4 cup granulated sugar 2 large eggs 1-1/2 teaspoons vanilla extract 1 teaspoon packed lemon zest, from 1 lemon 1/2 cup milk 2 cups fresh blueberries (frozen may be used but do not defrost) Make the streusel topping: Combine the brown sugar, flour, cinnamon, and salt in a small bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until it reaches a crumbly state. Refrigerate until ready to use. Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 9-inch square pan with butter or nonstick cooking spray. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and lemon zest. Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix. Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester comes out clean. Let cool in the pan on a rack for about 20 minutes, then serve right from the pan. This cake is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature.