Wednesday, March 31, 2010
I ran across this blog posting for April Fool's Day foods last year and couldn't wait to try it out this year. It took me a while to find it today, but I thought I'd share it if anyone out there is looking for a fun April Fool's Day food prank.
Thursday, March 18, 2010
This recipe goes well with the Tomato Soup Spice Cake
6 oz cream cheese
1 egg yolk
3 c. powdered sugar
1/8 t. salt
1 t. vanilla
Cream the egg yolk and cream cheese together. Gradually add in the powdered sugar, salt and vanilla.
Frosts 1 cake
Talk about firing me - I came across this photo and realized that I planned to post this recipe over a year ago!
This recipe is known by two different names. Tomato Soup Spice Cake, and Husband Cake. Many thanks to my friend Darlene who handed me down this recipe. She received it from her mother, who received it from her mother. That said, this recipe is egg free, and can be prepared entirely from food storage ingredients!
¾ c. shortening
1 ½ c. sugar
1 c. tomato soup
¾ c. water
1 t. soda
3 c. flour
¾ t. salt
1 T. baking powder
1 ½ t. cinnamon
1 t. cloves
½ t. nutmeg
1 ½ c. raisins
1 ½ c. chopped nuts
In a mixing bowl combine shortening, soup, and water together. In a separate bowl sift together dry ingredients and then add to the shortening mixture. Stir in nuts and raisins. Bake in a greased and floured tube pan at 350* for approximately an hour.
Once cooled, top with Fondant Cheese Frosting
Garnish with red and green maraschino cherries for a festive Christmas cake.
I just realized that I seem to have lots of friends named Maria. One of my Maria friends taught me how to make this about 12 years ago. I forgot about it until last week when I needed to make dinner for a friend who was moving and needed something with a little variety to spice up their dinner. While not technically the healthiest, this is a comfort food at our home.
3 cans corn (drained)
8 oz. cream cheese
2-4 cans dice green chiles (or 1/2 c. freshly roasted)
Cumin to taste
Place corn in pan on medium heat and add cream cheese. Stir until the cream cheese has melted and corn is heated through. Mix in green chiles and cumin to taste.
Last month a friend brought these delicious muffins over along with the recipe for my family. I came across the recipe while cleaning yesterday and realized that I need to do better about spoiling my family a little bit.
Here's my adaptation of the recipe based on the ingredients I had on hand this morning.
1 cup berries (macerated in 2 T. sugar)
1 c. sugar
1 1/2 c. flour
1/2 t. cinnamon
1/4 t. nutmeg
1/2 t. baking soda
1 t. salt
1 ripe banana (mashed)
1/4 c. olive oil (or applesauce)
1 T. lemon juice
1 c. chopped walnuts
Preheat oven to 350*
In a large bowl, mix banana, eggs, oil, sugar, strawberries, and lemon juice.
Add flour, cinnamon, baking soda, nutmeg, and salt to other mixture and gently mix all at once. Do not overmix.
Fold in walnuts.
Scoop into muffin liners in muffin tins, filling 3/4 full. Sprinkle with cinnamon and sugar if desired.
Bake 30 minutes. Cool to room temperature.
Makes approx. 12-18 muffins.
Monday, March 1, 2010
I'm not a broccoli fan. YES - I know it is great for you healthwise, but I've just never loved it. Ironically though, I LOVE this broccoli salad. My mom started making this when I was a teenager, and I still love it. My daughter had 5, yes five helpings of this the other night. She just couldn't get enough. I do have to brag that while a local restaraunt in our area that makes this salad, mine is SO much better, and this is such an awesome salad. The raw broccoli has a fantastic crunch while the grapes and sauce add a sweet tang contrasting beautifully with the crisp bacon and onion.
As many of my recipes, I learned how to make this at my mother's elbow. As such, the quantities are approximations (use more or less depending on how many servings you need). I continue to adjust until I'm satisfied with the taste. Sunflower seeds, apple chunks, pineapple chunks, a pinch of kosher or sea salt, and freshly ground pepper could also be added to this salad for variation.
1 to 2 heads broccoli (washed) (florets make this much quicker)
6 slices bacon, cooked and crumbled
1 to 2 cups seedless grapes, washed and halved
1/2 c. chopped red onion
1/2 c. mayonnaise
1/2 c. red wine vinegar
1-2 t. ground ginger
1/2 t. ground nutmeg
1-3 t. sugar (to taste)
Using cutting board, cut broccoli into bite-size pieces.
Combine broccoli, halved grapes, onion, and crumbled bacon pieces in large bowl.
In a separate bowl, mix mayonnaise, ginger, nutmeg, and 1 t. sugar. Slowly add vinegar, mixing until it reaches a buttermilk like consistency. Taste and adjust seasonings. If it still tastes like mayo, continue to add more vinegar and small amounts of sugar until it becomes tangy and slightly sweet.
Mix into broccoli mixture and toss to coat. Serve immediately.
Time saving tip: Using broccoli florets and pre-cooked bacon (available at Costco) considerably cuts down on the prep time.