|
                      
                
Old-Fashioned Blueberry Betty
2 cups blueberries, fresh or frozen (thawed)
1/4 cup granulated white sugar juice of 1 lemon
4 cups whole-wheat bread cubes, about 1/2 inch square 1/3 cup firmly
packed brown sugar
1 teaspoon ground cinnamon
In a large bowl, combine the blueberries, white sugar and lemon juice.
In another bowl, combine the bread cubes, brown sugar, and cinnamon.
Fill an 8- or 9-inch square metal baking pan by alternating the two
mixtures, starting with half the blueberries, then half the bread cubes,
and so on. Bake at 350 degrees for about 30 minutes.
Per serving:
1 g. fat
144 calories
no cholesterol
3 g. dietary fiber
166 mg. sodium
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 How
to Make a Delicious German Crumble Cake in 4 Simple Steps by Kori
Puckett
In high school, learning a new recipe (especially dessert recipes) was
always my favorite part of a foreign language and culture class. One day
during German in my sophomore year, I teamed up with two other classmates
to make German Crumble Cake from a magazine. It was quite good, if I do
say so myself. Seven years later, it continues to be one of my favorite
desserts to bake.
Handling this German dessert recipe is a real 'hands on' experience, as
you'll see. And like other German desserts, it contains a hefty bit of
butter. But it's worth it. Enjoy!
German Crumble Cake
Dough:
2 sticks of butter
1 cup of sugar
4 cups of flour
1 teaspoon of baking soda (make sure it's SODA, not
POWDER...I made that mistake once and...ick!)
1 egg
1 teaspoon Vanilla Extract
1 pinch of salt
1 tablespoon of cornstarch
Filling:
3 cups of fresh fruit or a can of fruit
1 teaspoon of Vanilla Extract
1 tablespoon of cornstarch
sugar for flavor
1) Mix all ingredients for the dough together by hand so that it becomes
crumbly. (You can use a baking board or a large bowl).
2) Grease a cake pan and press half of the crumble into the bottom of the
pan.
3) Cook fruit with cornstarch in a medium pot or pan for 2 minutes, and
spread the fruit filling on the dough.
4) Sprinkle the rest of the dough onto the fruit, and bake for about 40
minutes at around 375 degrees Fahrenheit.
Remember, ovens may vary. Yours may be faster or slower or require less or
more degrees Fahrenheit. It also depends on how dark the pan you use is.
Be sure to keep checking on the crumble cake every few minutes. When the
top is nice and brown, then it should be ready.
Even if your German Crumble Cake didn't turn out exactly right, not to
worry. Nobody says you have to be a professional. I'm certainly not. My
philosophy with food has always been "As long as it tastes good, I don't
care if it's imperfect."
Try experimenting with the recipe. I usually never follow recipes to the
letter. For this one, I use a bigger glass pan and only 2 cans of fruit.
Figure out what works for you. Practice making this German dessert recipe
and any other desserts, and you'll eventually settle into your own style
of baking, like every other individual.
------------------------------------
Discover More Tried and True Dessert Recipes Now That Will Have Your Sweet
Tooth Screaming with Delight At
http://www.koripuckett.com/just-desserts |
All recipes in this section are
from....
Recipes of the Week
From
www.CanadianCountryGifts.com
~~ Blueberry Sherbet
~~
2 cups Fresh or frozen blueberries (500 ml)
½ cup Granulated Sugar (125 ml)
½ cup Water (125 ml)
1 cup Orange Juice (250 ml)
1 tbsp Lemon Juice (15 ml)
Put all ingredients in a pot & simmer for 10 minutes. Chill then freeze.
To freeze:
- Freeze in ice-cream maker following manufacturer's instructions
OR- Put in a metal pan or bowl- Freeze until barely firm- Process in a
food processor or beat with an electric mixer until smooth
- Put in a freezer container & freeze until firm Remove from freezer 15 -
20 minutes before serving. Delicious served with a few fresh berries.
~~ Teriyaki Marinade ~~
1 tsp ground ginger
1 tbsp sugar
2 tbsp canola oil
1/2 cup soy sauce
1 clove garlic, crushed
Mix ingredients in a small bowl. Can be used to marinade any meat or put
on tougher cuts of meat thinly sliced in a crock pot for 6-8 hours on low.
A favorite around here is pork tenderloin marinated all day and barbequed.
I also cut up sirloin steak & marinate it most of the day & make kebabs -
either steak only or add vegetables or scallops.
~~ Tomato &
Cheese Fillets ~~
1/2 lb fish fillets
1/4 tsp salt or seasoning salt
dash pepper
2 tsp finely chopped onion
1 medium tomato, chopped
1/4 cup shredded Cheddar cheese
Spray an 8 x 8 glass baking dish with Pam.
Place fish fillets in dish. Season, then
sprinkle onion, tomato & cheese on top.
Cover. Microwave until fish flakes easily
- 2.5 to 3 minutes.
Serve with rice & vegetables or salad.
It's quick, healthy & delicious!
NOTE: To make it even healthier substitute
herbs for the salt and use low fat cheese
or no cheese at all).
+
A very special treat :-)
~~ Brownie Bites
~~
1/3 c brown sugar
1/4 c butter
3 oz semi-sweet chocolate
1/2 tsp vanilla
1 egg - lightly beaten
1/3 c flour
24 chocolate rosebuds
Over low heat melt sugar, butter, and chocolate.
Stir until chocolate is just melted. Remove from
heat and let cool for 1 minute. Blend in vanilla
& egg. Fold in flour until just blended. Spoon
into tiny baking cups. Bake at 350F for 10 - 12
minutes or until set. Remove from oven; set rosebud
on top of each; let cool.
Makes 2 dozen. Can freeze.
++++++++++
From
http://www.CanadianCountryGifts.com
Sign up for their free biweekly newsletter by sending an email to
ccg-request@newsletter.cndcountrygifts.com with
`sub' as the subject.
|
Easy, Frugal Tuna Casserole Recipes
Tuna casseroles are one of the most frugal dinners you can make. Most
picky kids will eat them, and most picky husbands will too! Whenever you
can't think of something for dinner, you can bet you will probably have
the ingredients on hand to make some of these
all time favorites:
Classic Tuna Casserole
1 envelope chicken noodle soup mix
2 1/2 cups boiling water
3 tablespoons butter
3 tablespoons flour
1 can tuna
2 cups canned peas, drained
1/4 cup buttered bread crumbs
Pepper
Preheat oven to 450 degrees. In a small saucepan, combine soup mix and
water; heat to boiling. In another saucepan, melt butter over low heat
and blend in flour and pepper. Gradually stir in hot soup and cook until
thickened. Add tuna and fold in peas. Pour into a greased baking dish
and top with bread crumbs. Bake
for about 15 minutes, until heated through.
Chopstick Tuna
1 can tuna, drained
1 can cream of mushroom soup
2 cups chow mien noodles
1 cup celery, chopped
1/4 cup onion, chopped
1/2 cup almonds or cashews, chopped
Combine soup with 1/4 cup water. Add 1 cup chow mien noodles and
remaining ingredients. Place in baking dish and spread rest of noodles on
top. Bake at 375 degrees for 30 minutes.
Tuna Supper Casserole
1 (10 oz.) package frozen spinach
1 can tuna, drained
1 small can sliced mushrooms (optional)
2 tablespoons lemon juice
3 tablespoons butter
1 tablespoon minced onion
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg, slightly beaten
Cook spinach according to directions on package. Drain well. Drain
mushrooms, saving liquid. Add lemon juice and water to mushroom juice to
make 1 cup liquid. In a saucepan, melt 2 tablespoons butter, and blend in
onion, flour, salt, pepper, and mushroom liquid. Cook, stirring, until
smooth and thick. Beat sauce into egg, then add mushrooms. Arrange
spinach in a casserole dish, then top with tuna. Pour sauce on top. Dot
with
1 tablespoon butter and bake at 350 degrees for 30 minutes.
Tuna Casserole
1 (16 oz.) carton cottage cheese
2 cans cream of mushroom soup
1 medium onion, chopped finely
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1 cup sour cream
2 cans tuna
1 teaspoon salt
1/4 teaspoon pepper
4 cups macaroni, cooked
Cheddar cheese, grated
Mix all ingredients except cheese together in a casserole dish and top
with grated cheese. Bake at 425 degrees for 45 minutes.
Rachel Paxton is a freelance writer and mom who is the author of What's
for Dinner?, an e-cookbook containing more than 250 quick easy dinner
ideas. Creative Homemaking's free recipe database also has more than 50
casserole recipes to choose from. For more recipes, organizing tips, home
decorating, crafts, holiday hints,
and more, visit Creative Homemaking at
http://www.creativehomemaking.com.
|
Fun & Fruity Recipes By Deborah Shelton
Sometimes the easiest way to get children to eat healthy is
to let them have a hand in making their own snacks and add
whipped cream on top. Here are two fruity recipes that are
fun and easy to make, and even more fun to eat.
Miniature Fruit Pizzas
1 package refrigerated sugar cookie dough
8 ounces softened cream cheese
1 cup confectioners' sugar
Assorted fresh fruit, cut into bite size pieces, such as
bananas, kiwis, oranges, blueberries, grapes, strawberries,
pineapple, etc.
Directions: Cut sugar cookie dough into 1-inch slices and
place on un-greased cookie sheet or pizza pan. Bake as
directed, or until lightly browned around the edges. Allow
the cookies to cool.
Combine cream cheese and confectioners' sugar; mix well.
Spread over cooled cookies. Decorate with assorted fruit.
Yummy!
Strawberry Angels
1 angel food cake
6 large strawberries
1 carton whipped topping
Directions: First, cut the cake into serving-size pieces.
Slice the strawberries and layer on top of the cake. Then
spoon whipped topping on top of the strawberries. Serve and
enjoy!
About the Author:
Deborah Shelton edits The Five Minute Parent email
newsletter. For your free subscription, send a blank email
to
mailto:Five_Minute_Parent-subscribe@yahoogroups.com or
visit
http://www.fiveminuteparent.com
Gran's Banana Bran muffins
By Jill Black
http://www.netwrite-publish.com
Preheat oven to moderately hot 200 degrees Centigrade
(400F/Gas 6)
In a large bowl combine together:
2 Cups Flour
4 Teaspoons Baking Powder
4 Cups Bran
1/4 cup Sugar
Make a well in the centre of the dry ingredients.
In a saucepan melt together:
4 tablespoons golden syrup
4 Tablespoons butter
Pour into well then add:
2 Eggs
4 Mashed Bananas
Gently fold mixture together with 1 1/2 cups milk until
just combined and moistened. Do not over mix or the muffins
will be tough and not rise evenly.
Divide the muffin mixture evenly into well greased deep
muffin tins and bake for 15-18 minutes or unitl golden
brown and come away from the sides of the tin.
Cool the muffins in the tin for 10 minutes, then loosen
with a knife and transfer to a wire rack.
Enjoy!
Jill is a freelance writer, photogapher and a member of
the New Zealand Freelance Writers Association (NZFWA).
For more recipes and articles visit her online at:
http://www.netwrite-publish.com |
|
Homemade Cinnamon Rolls from Scratch (in 2 hours or less!) by
LeAnn R. Ralph
©2004
If I've heard it once, I've heard it a dozen times:
"Make homemade cinnamon rolls? From scratch? Are you
crazy? That takes all day!"
Actually, it depends upon the recipe.
I have several recipes for homemade cinnamon rolls that
do, indeed, take at least all afternoon, if not all day
-- scald the milk and let it cool to room temperature
(30 minutes); mix the dough and let it raise for an
hour (1.5 hours); punch down the dough and let it raise
for another hour (1 hour); shape into cinnamon rolls
and let raise for another hour (1.5 hours); and then,
finally, bake the cinnamon rolls (30 minutes) -- for a
grand total of 5 hours from start to finish.
But it doesn't have to be that way. You really can make
homemade cinnamon rolls from scratch in two hours or
less.
Here's my recipe:
2 cups of warm water
1/2 cup sugar
4 teaspoons dry yeast (or two packages of dry yeast)
2 eggs
1 teaspoon salt
1/3 cup Canola oil (I use Canola, but you can use any
kind of cooking oil) (you can also use shortening, if
you prefer)
6 to 7 cups of flour
Dissolve the yeast in the warm water. Let sit for a
minute or two. Add the sugar and salt. Mix. Add the
cooking oil (or shortening), 2 eggs, 2 cups of flour
and beat until smooth.
Stir in 3 more cups of flour. Begin kneading the dough,
adding the final cup of flour. If the dough seems too
sticky, knead in more flour, a quarter to a half cup at
a time.
Let the dough "rest" for 15 to 20 minutes. (I leave it
sitting on the counter and use the time to wash up the
bowl and other utensils and to clean off the counter
top.)
Roll the dough into a rectangle that's 24 to 30 inches
long by about 16 inches wide. Spread with soft butter
and sprinkle with cinnamon and sugar. Starting at the
wide end, roll into a log.
Cut the cinnamon rolls into equal sized slices
(approximately one inch wide each or slightly more) and
place into two greased 9x13 pans. Put in a warm place
to rise for 45 minutes.
Bake at 350 degrees for 25 minutes (or until the
cinnamon rolls are golden brown).
Allow to cool for 5 minutes and then turn out of the
pans.
This recipes makes two dozen cinnamon rolls. If you
want REALLY BIG cinnamon rolls, cut into 12 equal
pieces 2 inches wide.
Total amount of time needed from start to finish
(including time to bake) is about 2 hours.
****************************
LeAnn R. Ralph is the author of the book, Christmas in
Dairyland (True Stories from a Wisconsin Farm) (trade
paperback) (August 2003). She is working on her next
book, Give Me a Home Where the Dairy Cows Roam, which
will be available later in 2004. Read sample chapters
and other Rural Route 2 stories at
http://ruralroute2.com
Recipe of the Week
~~ Banana Chocolate Chip
Muffins ~~
1 ¾ cups all purpose flour 425 ml
½ cup granulated sugar 125 ml
3 tsp baking powder 15 ml
½ tsp salt 2 ml
½ cup semi-sweet chocolate chips 125 ml
1 egg 1
¼ cup canola or olive oil 50 ml
¼ cup milk 50 ml
1 cup mashed bananas (about 3 medium) 250 ml
Put flour, sugar, baking powder, salt & chocolate chips in a bowl. Mix
and make a well in the center.
Beat egg until frothy. Add oil, milk & bananas. Pour into well in dry
ingredients. Stir until moistened (don't over mix). Batter should be
lumpy.
Fill greased or paper lined muffin tins ¾ full. Bake for 20-25 minutes at
400F.
Makes a dozen muffins.
++++++++++
From
http://www.CanadianCountryGifts.com
Recipe of the Week
~~ Baking Powder Biscuits ~~
2 cups flour
1 tsp baking powder
1/2 tsp salt
4 tbsp cold margarine
3/4 cup milk
Mix dry ingredients in a bowl. Cut in shortening with a pastry cutter. Add
milk and mix with a fork to make a soft dough. Knead lightly for a few
seconds. Roll 1/2" thick. Cut with a cookie cutter. Place on a greased
cookie sheet.
Bake 12 minutes at 450F. Yields 14 biscuits.
From
http://www.CanadianCountryGifts.com
|
Strawberries Rosaceae By Jennifer A. Wickes
Copyright 2003
History / Geography
Strawberries are a part of the rose family. They have been growing for
hundreds of years in America and in Europe. In ancient times, anything
that was grown above the land was considered only for the nobility
(fruit), where as root vegetables were considered for the poor. It wasn't
until the 13th century when strawberries were actually cultivated. Up
until that point, they were picked in the wild. The main native strawberry
to the United States is from Virginia.
Varieties / Season
April to June
How to Choose
The strawberry can vary in color: from off-white to a dark red. The
smaller the berry, the sweeter the taste! Choose brightly colored
strawberries with green stems still attached. Avoid soft, shriveled or
moldy berries.
How to Store
Store unwashed berries on a paper towel in a single layer, in a
moisture-proof container for 2 - 3 days.
Wine
French Columbard
Hints
Only wash before use. Pull out the green hull. If you do not have a
strawberry huller, then use a straw to push out the center. Then rinse in
cold running water
in a colander. To preserve its red color when baking (muffins, cookies,
cakes) add a little buttermilk or sour cream in place of the regular milk.
Equivalents / Substitutions
1 pint of strawberries = 2 cups sliced
10 oz. frozen = 1 1/2 cups
Nutritional Values
Vitamin C, some potassium, iron, Vitamin A and folic acid.
Alternative Healing Hints / Folklore
Ancient Romans used to treat ailments such as loose teeth and gastritis
with strawberries! They were also considered a fruit of the nobility.
More Information
http://www.calstrawberry.com
Recipes
Diabetic Strawberry Jam
4-cup strawberries -- halved
1/2 cup concentrated white grape -- juice (simmered down 1 1/2 cups)
2-1/2 tablespoon lemon juice
1/4 teaspoon grated lemon rind
1 1/2 tablespoon unflavored gelatin (1-1/2 -- envelopes)
Place berries, juices and lemon rind in saucepan. Mash berries slightly to
release the juices. Heat to boiling. Sprinkle with unflavored gelatin.
Remove from heat, skim and pack into hot jars with hot lids. Cool to room
temperature before freezing. Because this is stored in the freezer, you
may use any airtight, leak-proof freezer container for storage, even
plastic containers. Tastes better if allowed to sit for a week. Freezes
beautifully for up to 6 months.
Fluffy Strawberry Pie
1 package strawberry Jell-O -- 4 servings
3/4 cup milk -- Cold
3/4 cup boiling water
3 1/2 cups whipped topping -- (Cool whip)
1/2 cup ice cubes
1 pint strawberry -- hulled & sliced
1 package instant vanilla pudding mix
1 pie shell -- Baked 9", cooled
Completely dissolve gelatin in boiling water. Add ice cubes and stir until
melted. Prepare pie filling mix with 3/4 cup milk as directed on package
fad about 2 minutes. Blend in gelatin. Chill, if necessary, until
thickened. Fold in 2 cups of the whipped topping and strawberries. Pour
into crust. Freeze 1 hour or chill in refrigerator 3 hours before serving.
Garnish with remaining whipped topping and
additional strawberries, if desired.
Yields: 8 servings
Strawberry Shortcake
4 cups sliced strawberries
1/4 cup sugar
Vegetable cooking spray
1-teaspoon all-purpose flour
1/3-cup margarine -- softened
1/2 cup sugar
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup skim milk
¼ teaspoon almond extract
2 egg whites, at room temperature
1/8-teaspoon cream of tartar
2 tablespoons sugar
1-tablespoon turbinado sugar
2 cups frozen, reduced-calorie whipped topping -- thawed, and divided Mint
sprig -- (optional)
Combine sliced strawberries and 1/4 cup sugar in a bowl; stir well. Cover
and chill 2 hours. Preheat oven to 375 degrees. Line a 9-inch round cake
pan with wax paper. Coat pan with cooking spray, and dust with 1-teaspoon
flour; set aside. Cream margarine at medium speed of a mixer; gradually
add 1/2 cup sugar, beating until light and fluffy (about 5 minutes).
Combine 1-3/4 cups flour, baking powder, and salt; stir well. Add flour
mixture to creamed mixture alternately with milk, beginning and ending
with flour mixture. Stir in almond extract. Beat egg whites and cream of
tartar at high speed of a mixer until foamy. Gradually add 2 tablespoons
sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir
about one-fourth of egg white mixture into batter. Gently fold in
remaining egg white mixture. Pour batter into prepared pan. Sprinkle
turbinado sugar over top of cake. Bake at 375 degrees for 25 minutes or
until a wooden pick inserted in center comes out clean. Let cool in pan 10
minutes on a wire rack; remove from pan, and let cool completely on wire
rack. Slice shortcake in half horizontally. Place bottom half, cut side
up, on a serving plate. Drain strawberries, reserving juice; drizzle half
of juice over bottom cake layer. Spread 1 cup whipped topping over cake
layer, and arrange half of strawberries over whipped topping. Top with
remaining cake layer, cut side down, and drizzle with remaining reserved
juice. Spread remaining cup whipped topping over top cake layer, and
arrange remaining half of strawberries over whipped topping.
Source:
"Cooking Light, May 1996, page 87"
Copyright:
"© Cooking Light"
Serving Ideas: Garnish with a mint sprig, if desired.
Yields: 10 servings
Strawberry Soup
1-cup plain yogurt
2 tablespoon orange juice
1 cup sliced fresh strawberries
1-tablespoon honey
GARNISH: fresh strawberry slices, mint sprigs, or kiwi slices. In food
processor fitted with steel blade, blend ingredients. Serve chilled. Add
garnish to each serving. VARIATIONS: - substitute white or red grape juice
for orange juice -substitute apple juice for orange juice ~ serve in
hollowed-out cantaloupe shells.
Yields: 4 servings
This article was originally published at Suite 101.
Jennifer Wickes is the editor at "Cookbook Reviews" and "Cooking With The
Seasons", which has been voted to be one of the Top 100 Culinary Sites on
the Internet! For more information about Jennifer Wickes or her columns,
please go to:
http://www.suite101.com/profile.cfm/CulinaryJen
Japanese-Style Crab Salad
2 medium cucumbers, unpeeled and sliced thin
6 oz. canned, fresh or imitation crab
1 teaspoon peanut oil
1 tablespoon sesame seeds
3 tablespoons light soy sauce or tamari sauce
2 tablespoons rice wine vinegar
Drain the sliced cucumbers well; also drain the crab. Heat a small
skillet
over
medium-low heat, and brush with the oil. Add the sesame seeds and toast,
stirring
constantly, until lightly browned, then grind with mortar and pestle.
Lightly toss all
ingredients together in a bowl and serve. 6 servings
Per serving:
2 g. fat
65 calories
28 mg. cholesterol
1 g. dietary fiber
509 mg. sodium
Get more recipes! Sign up for the FREE Homemaker's Journal newsletter and
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week! To subscribe, send a blank e-mail to:
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