I'll share my recipe, if you'll share yours, July 18, 2011

12 years ago

I went to a food demonstration on Saturday. The chef grilled off some asparagus spears. Then he smeared goat cheese spread on prosciutto, before wrapping around the asparagus. What an easy appetizer! I never would have thought about the goat cheese, but it was delicious!

He made a lot of other things but with an ingredient that is not readily available to the general public (very expensive too)

He marinated some pear slices in a wine flavored syrup, then wrapped it, with a piece of blue cheese, in prosciutto. I would think you could do any type of flavored simple syrup for the pear. Stick a fancy toothpick in them and you have an elegant appetizer.

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Comments (6)

Marilyn Sue McClintock
12 years ago
Amish Apple Cake Recipe
Ingredients:
1/2 c. chopped pecans
2-1/2 c. finely chopped apples, such as Granny Smith
1/2 c. butter, softened
1 c. sugar
1 egg
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. vanilla
1 c. all purpose flour

HOT CARAMEL SAUCE
1/2 c. butter
1 c. brown sugar
1/2 tsp. salt
1 tsp. vanilla
1/2 c. evaporated milk

Directions:
In a large bowl, cream the butter. Add the sugar and beat until fluffy. Add the egg and beat until well blended. Mix in the soda, salt, cinnamon and nutmeg. Add the flour and stir just until blended. Stir in the apples and nuts. Pour into an oiled 9" round cake pan and bake in a preheated 350 degree oven for 30 minutes until the top springs back when touched lightly with your finger. Serve with Hot Caramel Sauce. In a saucepan, melt the butter, brown sugar and salt. Bring to a boil. Remove from heat and whisk in vanilla and milk. Serve warm sauce over cake. Serves 8.

Sue
Jasdip
12 years ago
I made these the other morning before it got real hot. This is our favourite muffin, and can be easily doubled.

Now I have to find something to do with the pineapple juice!

Sour Cream-Pineapple Muffins

1/4 cup sugar
1 egg
1/4 cup butter (soft)
1 cup sour cream
1/4 tsp almond flavouring
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup well-drained, crushed pineapple

Combine sugar, egg, soft butter, sour cream and almond flavouring into a bowl and beat.

Add cream mixture to combined dry ingredients and stir until moistened. Fold in pineapple to mix.

Fill greased muffin tin and bake at 375 for 15-20 minutes.
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I'll share my recipe, if you'll share yours, July 29, 2011
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Comments (5)
Double Chocolate Lava Baby Cakes Prep Time: 20 mins Total Time: 40 mins Servings: Makes 6 servings Ingredients 3/4 cup butter 6 ounces semisweet chocolate pieces (1 cup) 1 recipe Praline Sauce (see below) 3 eggs 3 egg yolks 1/3 cup sugar 1 1/2 teaspoons vanilla 1/3 cup all-purpose flour 3 tablespoons unsweetened cocoa powder 1/3 cup pecan halves, toasted. Directions 1 Preheat oven to 400 degrees F. Lightly grease and flour six 1- to 1 1/4-cup souffle dishes or six 10-ounce custard cups. Place souffle dishes or custard cups in a shallow baking pan and set pan aside. In a heavy small saucepan melt butter and semisweet chocolate over low heat, stirring constantly. Remove from heat and cool. 2 Meanwhile, prepare Praline Sauce, cover and keep warm until needed. 3 In a large mixing bowl beat eggs, egg yolks, sugar, and vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Beat in cooled chocolate mixture on medium speed. Sift flour and cocoa over chocolate mixture; beat on low speed just until combined. Divide batter evenly into prepared dishes or cups. 4 Bake 10 minutes. Pull cakes out of oven. Using a small spatula or table knife, puncture top of each partially-baked cake and gently enlarge to make a dime-sized hole. Slowly spoon about 1 tablespoon Praline Sauce into center of each cake. Return cakes to oven. Bake 5 minutes more or until cakes feel firm at the edges. 5 Cool in dishes on a wire rack for 5 minutes. Using a small spatula or knife, loosen cake edges from sides of dish or cup and slip cake out upright onto individual dessert plates. Stir 1/3 cup toasted pecan halves into the remaining Praline Sauce. If necessary, stir 1 to 2 tablespoons hot water into remaining sauce to thin. Spoon warm Praline Sauce on top of cakes. Top with pecan halves and sweetened whipped cream. Serve immediately. Makes 6 servings. Praline Sauce In a heavy medium saucepan combine 1/2 cup sugar, 1/3 cup packed brown sugar and 2 tablespoons dark colored corn syrup. Stir in 1/2 cup whipping cream. Cook over medium-high heat until boiling, stirring constantly to dissolve sugar. Reduce heat. Cook, uncovered, 10 minutes or until thickened, stirring occasionally. Makes 1 cup sauce. From Better Homes and Gardens Annual Recipes 1998 Sue
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I'll share my recipe, if you'll share yours, July 27, 2011
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Florida Pie Ingredients 1 cup sugar 5 tablespoons cornstarch 1-1/2 cups orange juice 3 egg yolks, lightly beaten 2 large navel oranges, peeled, sectioned and finely chopped 2 tablespoons butter 1 tablespoon grated orange peel 1 tablespoon lemon juice 1 pastry shell (9 inches), baked MERINGUE: 3 egg whites 2 tablespoons sugar Directions In a small saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the oranges, butter and orange peel. Gently stir in lemon juice. Pour into pastry shell. In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 teaspoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Bake at 350 for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 8 servings. Sue
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I'll share my recipe, if you'll share yours, July 26, 2011
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I just found another recipe I plan to try. Oatmeal Chocolate Peanut Butter Heaven *it is sorta like a chocolate oatmeal no bake cookie, but extra creamy and special. it almost reminds me of fudge, but with the added texture of the oats and occasional chewy sweetness of the dried cranberries--yum! **I doubled her recipe 1 cup peanut butter 2/3 cup honey 1/2 cup coconut oil (no substitutes, this is what gives its creamy texture and flavor) 2 cups oats 1 1/4 cups mini chocolate chips 3/4 cup dried cranberries In a medium sized saucepan, melt together peanut butter, honey and coconut oil. Remove from heat and add oats, chocolate chips and dried cranberries. Stir until combined and chocolate chips are melted. Spread into a 9x13 pan. Refrigerate until hardened, about an hour. Store in refrigerator. Here is a link that might be useful: Oatmeal Chocolate Peanut Butter Heaven
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I'll share my recipe, if you'll share yours, July 8, 2011
Q
Comments (4)
There were some watermelon recipes in the paper, and this one caught my eye. Carrot, Pistachio and Watermelon Salad This salad contains olive oil, which helps boos the effect of the lycopene in the watermelon. 1/2 cup blueberry vinegar, or 1/4 cup blueberry juice and 1/4 cup red wine vinegar 1 tsp dried Italian herb blend 1 tsp cracked pepper or to taste 1 tsp honey 1/2 cup extra-virgin olive oil 4 cups shredded carrots 4 cups small-cubed seedless watermelon 1 cup chopped pistachio nuts (shelled, roasted and salted) In a bowl, whisk together blueberry vinegar, Italian herb blend, pepper and honey. Whisk olive oil into mixture in a low stream until thickened. In a shallow bowl or deep serving platter, layer shredded carrots, watermelon and pistachios. Pour dressing over and serve immediately.
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patti43
12 years ago
This is definitely a recipe to use for company. Otherwise, way too much $$$ and way too much food. I would definitely add the broccoli, but we love it.

SEAFOOD LASAGNA (Delicious Delicacies) NEED A LASAGNE PAN FOR THIS

(16 ounce) package lasagna noodles
2 (16 ounce) jars Alfredo-style pasta sauce (or you can home make it)
1 pound shrimp, peeled and deveined
1 pound imitation crabmeat, chopped (best to use the real stuff)
1 pound bay scallops (optional)
20 ounces ricotta cheese
1 egg
black pepper
6 cups shredded Italian cheese blend
Broccoli (optional)

Preheat the oven to 350 degrees. If you don't have the precooked oven noodles you can cook them for 8-10 minutes then use them. If you already have the precooked oven noodles you can just pop them into your container where you'll be making this and you can layer it all out already.
First combine the ricotta cheese, egg and black pepper. Put a layer of noodles first then spread a layer of ricotta cheese, followed by some of the shrimp, scallops and crab (any other type of seafood you wish to have as well). Then part of the broccoli, if using, followed by some Alfredo sauce to cover up the seafood then a layer of cheese. Follow these steps until ingredients are used making sure that the Italian cheese is the last thing you do.
Bake the lasagna for 45 minutes uncovered and then for another 15 covered.
glenda_al
12 years ago
I have figs! Yea!

Fig and Goat Cheese Canapes

INGREDIENTS:
1 baguette
1 cup fig jam
12 ounces goat cheese, crumbled
Honey, to drizzle (optional Ã¯Â¿Â½Ã¯Â¿Â½ very sweet!)

DIRECTIONS:
1. Cut baguette into 1/2Ã¯Â¿Â½Ã¯Â¿Â½ slices, discarding the ends.
2. In a large toaster oven set to low heat, or conventional oven heated to 275 degrees, toast bread for about 5 minutes, just for crispness.
3. While the bread is still warm, spread each slice with about a tablespoon of jam.
4. Drop goat cheese crumbles on top of all the slices, roughly evenly.
5. Drizzle with honey if desired, and serve!

Serves 6-8 as an appetizer
carol_in_california
12 years ago
This is the best cake I have EVER made......and I have baked a lot of good cakes over the years.

Apple Cider Cake
* 3 cups sugar
* 1-1/2 cups butter, softened
* 6 eggs
* 3 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 teaspoon baking powder
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground allspice
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1 cup apple cider
* 1 teaspoon vanilla extract
* ICING:
* 1/2 cup sugar
* 1/4 cup butter, cubed
* 1/4 cup buttermilk
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon baking soda
Directions
* In a large bowl, cream sugar and butter until light and fluffy. Add eggs,
one at a time, beating well after each addition. Stir together all dry
ingredients; set aside. Combine cider and vanilla. Add dry ingredients
alternately with cider mixture to batter. Mix until well blended. Spoon into a
greased 10-in. angel food cake pan or fluted tube pan.

* Bake at 325 degrees F for 1 hour 10 minutes or until a toothpick inserted near the
center comes out clean.

* Meanwhile, combine icing ingredients in a saucepan. Bring to a boil; reduce
heat and simmer for 10 minutes. While cake is warm, drizzle half of icing over
cake. Serve remaining icing over individual cake servings if desired.
User
12 years ago
Another good one from Southern Plate.

Summer Corn Salad

2-15 ounce cans whole kernel corn, drained*
2 medium tomatoes, diced
1 bell pepper, seeded and diced
1 small onion, diced
1 Cup Italian Dressing (I use regular but you can use Zesty Italian if you like)
Combine all ingredients in a large bowl. Stir well to combine. Cover and refrigerate several hours.

Can be made up to two days ahead of time. This is delicious and the perfect side for a barbecue!

*If you'd like to use fresh or frozen corn just cook it in water until tender and drain well.

Here is a link that might be useful: step by step & Pic

I'll share my recipe, if you'll share yours, July 18, 2011

Comments (6)

Marilyn Sue McClintock

Jasdip

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patti43

glenda_al

carol_in_california

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