Everything is better with cool whip...
separate 4 eggs, set whites aside with a bit of cream of tartar or lemon juice
sift together 4.5 oz flour, 1/2 tbsp baking powder, cinnamon, nutmeg, allspice (about 1 tsp each)
in a bowl/mixer add egg yolks, and 2 oz brown sugar, 3 oz white sugar. Mix these until the ribbon stage is reached. (about five minutes with a mixer) Add 1/4 cup water, 1 tsp vanilla, and the flour mixture until smooth.
in a separate bowl, beat egg whites until foamy, then add 1 oz sugar, beat for about 2 minutes until stiff peaks are formed.
Fold egg whites into rest of the mixture in stages, taking care not to mix too much. Pour into cake pan, or loaf pan that is not non-stick, and bake for about 40 minutes at 350 degrees.
Take out the spices above, and use all white sugar and you have a low-fat shortcake, or any other kind of cake you want to make (we like lemon, strawberry rum, etc, according to the filling)
When cooling, turn upside down immediately and let cool in the pan. The cake needs to stick to the pan, so no greasing is needed, or you will have a thick pancake at the end.
11.10.2008
PBP
its easy, you just mix 1 cup of PB, cream cheese (8oz), 1/2 cup sugar. After mixed, fold in half a thing of cool whip, and it is ready to fill into a pie-crust/graham cracker crust/my favorite oreo cookie crust. You can also top it with a ganache, which is just half of a large cadbury bar, and about 1/4 cup milk melted in the microwave.
This recipe is disgusting....try it
Dry:
12 oz flour (maybe a cup and a half)
2 tsp baking powder
1 tsp baking soda
pinch of salt
2 tsp cinammon, or allspice, or whatever you want
sift these together, set aside
Wet:
1 cup yogurt (plain)
1 cup sugar
1 egg
1/2 cup oil
mix these together
add dry to wet, stir 10-12 times (will be somewhat lumpy), then pour into a greased 9X13
pour about 1/2 C brown sugar in a line down the middle (hot-dog style) and then drage a butter knife through it to spread the BS.
You can also add your favorite strudel topping to this, or maybe put in a can of peaches for a cobbler type of feel (cut down on some of the oil in that case)
we usually eat it with cool whip after baking for about 30 minutes in a 375 degree oven, but you can also drizzle it with whatever frosting you want.
12 oz flour (maybe a cup and a half)
2 tsp baking powder
1 tsp baking soda
pinch of salt
2 tsp cinammon, or allspice, or whatever you want
sift these together, set aside
Wet:
1 cup yogurt (plain)
1 cup sugar
1 egg
1/2 cup oil
mix these together
add dry to wet, stir 10-12 times (will be somewhat lumpy), then pour into a greased 9X13
pour about 1/2 C brown sugar in a line down the middle (hot-dog style) and then drage a butter knife through it to spread the BS.
You can also add your favorite strudel topping to this, or maybe put in a can of peaches for a cobbler type of feel (cut down on some of the oil in that case)
we usually eat it with cool whip after baking for about 30 minutes in a 375 degree oven, but you can also drizzle it with whatever frosting you want.
11.04.2008
Oatmeal Muffins
1 c oatmeal
1 c buttermilk (just add 1 Tbsp vinegar to 1 c milk)
1 c flour
1 tsp salt
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 c vegetable oil
1 egg
1/2 c sugar
*Optional: raisins, chocolate chips or coconut.*
Combine oats and buttermilk. Sift flour with salt, baking powder and soda into oatmeal mixture. Add oil, sugar and egg mixing only enough to moisten. Spoon into muffin tins. Bake at 400 for 15-20 minutes or until golden.
1 c buttermilk (just add 1 Tbsp vinegar to 1 c milk)
1 c flour
1 tsp salt
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 c vegetable oil
1 egg
1/2 c sugar
*Optional: raisins, chocolate chips or coconut.*
Combine oats and buttermilk. Sift flour with salt, baking powder and soda into oatmeal mixture. Add oil, sugar and egg mixing only enough to moisten. Spoon into muffin tins. Bake at 400 for 15-20 minutes or until golden.
Butternut Squash Soup
1 butternut squash
3-4 cups chicken broth
3 Tbs. finely chopped onion
Milk
Sour Cream
Salt
Pepper
Pinch of cumin
Make chicken stock with bullion ( I use Better Than Bullion brand, but you can use whatever). While chicken broth is coming to a boil, peel the squash with a potato peeler. Cut the ends off, cut it in half, scoop out the guts and seeds. Slice the squash into about 1” x 1” cubes ( about what you would slice if you were making mashed potatoes). Chop up the onion. Place onion and chopped squash into boiling chicken broth. Add salt and pepper to taste and a pinch of cumin. Boil for 20-30 minutes or until squash is soft. Remove from heat for a few minutes, then puree. I use a stick blender, but you can use a regular blender or food processor. If the soup is too thick you can add milk and/or sour cream. I like to add a little of both to make it the right consistency and the sour cream makes it a little creamier. Makes about 6-8 servings.
*My friend (who is an excellent cook) just posted this recipe. It looks delicious, easy and cheap. Let us know if you try it!*
3-4 cups chicken broth
3 Tbs. finely chopped onion
Milk
Sour Cream
Salt
Pepper
Pinch of cumin
Make chicken stock with bullion ( I use Better Than Bullion brand, but you can use whatever). While chicken broth is coming to a boil, peel the squash with a potato peeler. Cut the ends off, cut it in half, scoop out the guts and seeds. Slice the squash into about 1” x 1” cubes ( about what you would slice if you were making mashed potatoes). Chop up the onion. Place onion and chopped squash into boiling chicken broth. Add salt and pepper to taste and a pinch of cumin. Boil for 20-30 minutes or until squash is soft. Remove from heat for a few minutes, then puree. I use a stick blender, but you can use a regular blender or food processor. If the soup is too thick you can add milk and/or sour cream. I like to add a little of both to make it the right consistency and the sour cream makes it a little creamier. Makes about 6-8 servings.
*My friend (who is an excellent cook) just posted this recipe. It looks delicious, easy and cheap. Let us know if you try it!*
Bean Pie
2 frozen pie crusts (or homemade if you are ambitious)
1 large onion
1 large Green pepper
1 small red pepper
1 can Black beans, drained
1/2 can corn, drained
2 Tbsp Cumin
1 Tbsp Chili powder or fajita seasoning
1/2 cup salsa
2 cups cheese
Saute green and red peppers then add everything else (minus the cheese) in a pot for 20 minutes.
Line bottom of crust with 1 cup cheese, add bean filling, add 1 cup cheese on top. Put crust on and cut slits in the top.
Bake 350 for 30-40 min or golden brown.
1 large onion
1 large Green pepper
1 small red pepper
1 can Black beans, drained
1/2 can corn, drained
2 Tbsp Cumin
1 Tbsp Chili powder or fajita seasoning
1/2 cup salsa
2 cups cheese
Saute green and red peppers then add everything else (minus the cheese) in a pot for 20 minutes.
Line bottom of crust with 1 cup cheese, add bean filling, add 1 cup cheese on top. Put crust on and cut slits in the top.
Bake 350 for 30-40 min or golden brown.
11.03.2008
Poppy Seed Chicken Casserole
Poppy Seed Chicken Casserole
4-5 chicken breasts- cooked and cut up
1 can cream of chicken soup
1 1/2 c. sour cream
2 T Poppy Seeds
6 T melted butter
2 Tubes Ritz crackers- crushed
Mix chicken, cream of chicken soup, sour cream, and poppy seed. Crush crackers and add melted butter. Layer pan with 1/2 of cracker mixture. Add chicken mixture. Top with remaining cracker mixture. Bake at 350 for 40 minutes.
4-5 chicken breasts- cooked and cut up
1 can cream of chicken soup
1 1/2 c. sour cream
2 T Poppy Seeds
6 T melted butter
2 Tubes Ritz crackers- crushed
Mix chicken, cream of chicken soup, sour cream, and poppy seed. Crush crackers and add melted butter. Layer pan with 1/2 of cracker mixture. Add chicken mixture. Top with remaining cracker mixture. Bake at 350 for 40 minutes.
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