tag:blogger.com,1999:blog-74236292230986616862024-03-12T20:58:46.182-04:00Family Favorites - Recipes!Happy Froghttp://www.blogger.com/profile/09479636776466066658noreply@blogger.comBlogger63125tag:blogger.com,1999:blog-7423629223098661686.post-797437116387174232012-07-29T15:53:00.000-04:002012-07-29T15:53:37.999-04:00Carrot CheesecakeCarrot Cheesecake<br />
350*F approx 1 hour bake time 8-9inch springform (or rectangle baking dish - for potlucks, etc to be able to serve more folks)<br />
<br />
This is a slightly fussy recipe in that you need to cook the carrots ahead of time, then cool to room temp before assembling the cheesecake. I think the effort is worth it though. :)<br />
<br />
<br />
prep info for the carrot puree:<br />
<br />
<br />
grate a bunch of carrots (i did 6 cups worth- i think maybe 3 cups would be more than enough).<br />
then cook in sauce pan with butter and brown sugar (i used 2T butter and 1/4c brown sugar - that was in 6 cups grated carrots). when soft and puree-able, remove from stove (stir constantly or risk burning - the carrots released quite a bit of juice that reabsorbed when cooled)<br />
<br />
you'll need 1/2 cup of this blendered up (a soft puree) for the actual recipe (cooled to room temp)<br />
<br />
<br />
ingredients: <br />
3 (8 oz) cream cheese (24 oz total)<br />
1/2 cup white granulated sugar<br />
1/4 cup brown sugar - soft packed<br />
2 eggs<br />
6 oz evaporated milk (I would have done heavy cream but I was out)<br />
1/2 cup carrot puree (see above for prep instructions)<br />
2 t rum vanilla extract*<br />
2 T orange juice<br />
1 1/2 t cinnamon<br />
<br />
directions:<br />
<br />
cook 1 hour or til solid in center. then, prop door slightly open and cool in oven (temp offf)<br />
<br />
traditional cheesecake baking rules apply - make sure there's a lot of moisture in oven (I use 2 sheet cake baking pans side by side filled with water on rack right below cheesecake - works great for lots of moisture). (keeps cake from cracking and drying out).<br />
<br />
all ingredients are room temp. (otherwise they don't blend well together and you have weird cream cheese lumps in the batter.)<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
*rum vanilla extract: (this is homemade - a bunch (10? 20? (not sure
how many i sliced and stuck in there, lol) of bourbon vanilla beans
infused into rum - shake every once in a while til it smells like
vanilla and is a very dark color and not liquor - takes a couple of months to prep)Happy Froghttp://www.blogger.com/profile/09479636776466066658noreply@blogger.com0tag:blogger.com,1999:blog-7423629223098661686.post-79122438595015602822011-10-03T10:21:00.000-04:002011-10-03T10:21:11.147-04:00Chocolate Raspberry Torteaka Dodi's birthday cake. :)<br />
<br />
oven 350*F, makes (2) 9-10" cakes<br />
<br />
ingredients:<br />
<br />
batter: <br />
3 cups butter, unsalted<br />
1.5 cups coca-cola<br />
24 ounces semisweet chocolate pieces<br />
1/3 + 1/8 cup raspberry preserves (strain all seeds out)<br />
1.5 teaspoons lemon juice<br />
12 eggs, room temperature<br />
1.5 cups white granulate sugar<br />
1 vanilla bean - cut open and extract seeds for recipe. (toss the pod in your homemade vanilla extract or put in with some white granulated sugar to make vanilla sugar for another use). (don't just toss that pod!)<br />
<br />
<br />
Glaze:<br />
1.5 cups semi sweet chocolate chips<br />
3 Tablespoons butter, unsalted<br />
<br />
<br />
preheat oven 350*F. Line springform pan with parchment paper and 'grease' with butter and dust with cocoa powder. (so cake will remove cleanly).<br />
<br />
double boiler - mix butter and soda and heat thru. Remove the pan from the stove and add chocolate, stirring to melt. Let this mixture cool completely.<br />
<br />
In a small mixing bowl, blend raspberry and lemon juice together. In electric mixer, whip eggs with sugar and vanilla seeds for 10 minutes on high speed. Whisk cooled, melted chocolate into egg mixture until thoroughly incorporated (mixture will deflate but that's ok). Stir in raspberry preserve mixture.<br />
<br />
Reduce heat to 325*F and bake 1 hour - give or take a bit. Cake is done when it seems set and not jiggly.<br />
<br />
glaze - melt chocolate chips with butter in double boiler. stir to melt evenly. cool then pour over chilled cake before serving. (glaze will get hard on cake after refrigeration.)<br />
<br />
1-16 servings per cake. :)Happy Froghttp://www.blogger.com/profile/09479636776466066658noreply@blogger.com0tag:blogger.com,1999:blog-7423629223098661686.post-4867297774509969712011-09-04T13:56:00.001-04:002011-09-04T14:01:39.971-04:00Watermelon Ice Cream3-4 cups watermelon (puree in food processor til smooth)<br />
1 cup heavy cream (or 'regular' whole (3.25%) or 2% milk will work - but the cream, gives it a much richer flavor)<br />
1/4-1/2 cup sugar<br />
1T, rounded, ener-g-e egg replacer<br />
optional, 4 oz chocolate chips.<br />
<br />
i mix all in my food processor (sans chips) and pour into ice cream maker. about 16-18 minutes in, I add the chocolate chips (or not - my oldest kid does not like textures in his ice cream, so we usually just sprinkle them on servings.)<br />
<br />
we are not egg allergic here, BUT i've discovered it's a great way to make fast ice cream. :) so we use the egg substitute. in less than 30 minutes, you will have soft serve ice cream. <br />
<br />
enjoy!<br />
<br />
this will fit with room to spare in 2 quart ice cream maker. <br />
<br />
<br />
Happy Froghttp://www.blogger.com/profile/09479636776466066658noreply@blogger.com0tag:blogger.com,1999:blog-7423629223098661686.post-17583722757847095442011-03-14T10:19:00.001-04:002011-03-14T10:22:09.397-04:00Split Pea SoupCrock pot<br />
<br />
1 onion, chopped<br />
2-3 garlic cloves, minced<br />
1 bag split peas<br />
8 cups broth - (turkey, chicken, whatever)<br />
1-2 potatoes, peeled, diced<br />
1-2 carrots, chopped<br />
1-2 celery stalks, chopped (or some celery seed if you're out of celery)<br />
use some, all or different - amount to taste. :) of the following: <br />
curry powder<br />
cumin<br />
dillweed<br />
parsley<br />
cilantro<br />
italian seasoning<br />
ginger<br />
salt <br />
<br />
crock pot all day.low use immersion blender (love that thing!!) to make smooth soup. serve over cooked brown (or whatever you prefer) rice. - or serve just as is. i get better compliance with my kids if i serve it over rice. :)Happy Froghttp://www.blogger.com/profile/09479636776466066658noreply@blogger.com0tag:blogger.com,1999:blog-7423629223098661686.post-91158584703837811472010-12-12T16:41:00.003-05:002010-12-12T16:42:38.467-05:00Chocolate Chip Cookies<span data-jsid="text">choc chip cookie recipe is as follows:<br />
<br />
2 1/4 c all purpose flour<br />
1 t salt<br />
1 t baking soda<br />
<span class="text_exposed_show">3/4 c brown sugar, packed<br />
3/4 c granulated sugar </span></span><br />
<span data-jsid="text"><span class="text_exposed_show">2 sticks butter, room temp<br />
1 t vanilla<br />
2 eggs<br />
12 oz semi sweet choc chips.<br />
<br />
fold in choc chips after everything else is mixed.<br />
<br />
375*F 10 minutes - makes 40 cookies. double batch makes 65 cookies (i'm guessing family members eat the dough as i'm working - why else would the numbers be so different?)</span></span>Happy Froghttp://www.blogger.com/profile/09479636776466066658noreply@blogger.com0tag:blogger.com,1999:blog-7423629223098661686.post-45027277141568817872010-12-07T11:06:00.000-05:002010-12-07T11:06:03.785-05:00Peppermint CheesecakePeppermint cheesecake<br />
350*F foil wrappers – mini muffin tin 15 minutes; 48 cupcakes<br />
<br />
crust<br />
<br />
1/2 stick butter, softened<br />
1 cup crumbs from your favorite gingersnaps recipe baked earlier and crushed into crumbs<br />
1/8 cup sugar<br />
1/2 t vanilla extract<br />
<br />
<br />
batter<br />
<br />
1 pound cream cheese<br />
3/4 cups sugar<br />
1/2 t peppermint extract<br />
1/4 t vanilla extract<br />
2 large eggs<br />
pinch of salt<br />
1/8 rounded cup peppermints, crushed<br />
<br />
<br />
<br />
sour cream glaze<br />
<br />
1 cup sour cream<br />
1/8 cup sugar<br />
1/2 t vanilla<br />
<br />
combine sour cream, sugar and extract with a rubber spatula in a plastic bowl. spread evenly and smoothly over top of baked filling and return to 350*F oven for 5 minutes. remove from oven and place immediately in fridge to cool. this prevents cracks from forming on top of the cake.<br />
<br />
<br />
<br />
garnish<br />
<br />
garnish with crushed peppermintHappy Froghttp://www.blogger.com/profile/09479636776466066658noreply@blogger.com0tag:blogger.com,1999:blog-7423629223098661686.post-61387430010445964802010-12-05T18:26:00.000-05:002010-12-05T18:26:55.079-05:00Coconut Frosting/FillingToday I put together a new filling for <a href="http://familyfavorites-recipes.blogspot.com/2010/07/crispys-chocolate-chip-pumpkin-cookies.html">Crispy's Pumpkin chocolate Chip Cookies</a> <br />
<br />
Simply<br />
<br />
take a bag of flaked coconut and put it in your food processor. Zip it down til it's coarse crumblike in texture.<br />
<br />
then add together<br />
<br />
room temp:<br />
<br />
8 oz cream cheese<br />
2 sticks butter<br />
1 t vanilla<br />
1 bag of powdered sugar<br />
and the coconut (fold in last)<br />
<br />
voila, coconut frosting/filling.<br />
<br />
yum. coconut goes so wonderfully with pumpkin. :)Happy Froghttp://www.blogger.com/profile/09479636776466066658noreply@blogger.com0tag:blogger.com,1999:blog-7423629223098661686.post-43510499116343581792010-12-04T15:36:00.001-05:002010-12-04T15:39:35.323-05:00Lasagna - the easy way! :)My family LOVES lasagna. However, I don't usually have the time to do all the pretty parts to make lasagna happen.<br />
<br />
So this has been my solution - and it IS the real thing - only difference is, I just mix it together like a casserole. *grin* close your eyes and eat. .. yum.<br />
<br />
I start with 8 oz of bowtie pasta or penne pasta (gluten free) cook that up.<br />
<br />
While that's cooking away,<br />
<br />
<br />
<br />
Fry up:<br />
<br />
1/2 pound sausage, sausage - 2 - 3 kinds is desirable for true italian flavor<br />
1/2 pound pound ground beef <br />
1 onion, sliced<br />
1 green pepper, sliced<br />
1-2 cloves garlic, minced<br />
<br />
<br />
cook til onion is almost carmelizing and all meat is cooked. drain and set aside.<br />
<br />
Mix together:<br />
<br />
15 oz container ricotta<br />
1 egg, beaten<br />
2 cloves garlic, minced<br />
1/2 cup italian blend cheeses, grated (i buy from aldi - a cash only grocery store)<br />
1/8 cup Parmesan cheese<br />
1/4 cup parsley, chopped finely<br />
<br />
<br />
Either pull from your pantry/freezer your homemade pasta sauce or use your favorite jarred sauce.<br />
<br />
<br />
mix everything together in a greased 8x12 pan.<br />
<br />
sprinkle a bag of grated mozzarella cheese on top.<br />
<br />
<br />
Put in oven 350*F for 1/2 hour or so - til everything is bubbly and smelling oh so yummy and the cheese is starting to brown on top.<br />
<br />
Pull from oven and serve.<br />
<br />
Voila, easy messy lasagna. :) and it's even gluten free! *grin*<br />
<br />
bake at 350*F ovenHappy Froghttp://www.blogger.com/profile/09479636776466066658noreply@blogger.com0tag:blogger.com,1999:blog-7423629223098661686.post-80789288319877629012010-11-21T15:23:00.000-05:002010-11-21T15:23:16.487-05:00Coconut Macaroons2 egg whites<br />
1/4cup + 1/8 cup sugar<br />
1/8 t salt<br />
3/4 package coconut<br />
<br />
350*F 25-30 minutes<br />
<br />
wisk together egg whites, sugar and salt til frothy. with a fork, stir in coconut til moistened.<br />
<br />
drop mixture by packed level tablespoons onto parchment paper lined sheet.Happy Froghttp://www.blogger.com/profile/09479636776466066658noreply@blogger.com0tag:blogger.com,1999:blog-7423629223098661686.post-78152016384404746642010-11-21T14:58:00.000-05:002010-11-21T14:58:47.181-05:00Cream Cheese Drop Cookies (spritzable)4 sticks butter, softened<br />
8oz cream cheese, softened<br />
2 cups sugar<br />
2 egg yolks<br />
2 t vanilla<br />
2 t lemon peel<br />
5 cups flour<br />
1 t salt<br />
1/2 t nutmeg<br />
1/2 t cinnamon<br />
<br />
350* bake 12-15 minutes or until lightly brownedHappy Froghttp://www.blogger.com/profile/09479636776466066658noreply@blogger.com0tag:blogger.com,1999:blog-7423629223098661686.post-38039558382336490362010-11-01T19:57:00.000-04:002010-11-01T19:57:45.003-04:00Pumpkin CheesecakePumpkin Cheesecake<br />
<br />
<br />
<br />
<br />
<br />
NOTE: this makes TWO 8 inch cheesecakes. cut recipe in half if you wish only one cheesecake. :) I have found that 2 cheesecakes bake just as well in the oven as one. <br />
<br />
batter<br />
6 (8 ounce) packages cream cheese<br />
1.5 cup granulated sugar<br />
4 large eggs<br />
1 cup homemade pumpkin puree, strained (measure after straining)<br />
1 cup evaporated milk<br />
2 teaspoons vanilla extract<br />
2 teaspoons lemon juice<br />
2 teaspoon cinnamon<br />
2 teaspoons ginger<br />
1 teaspoon cloves<br />
<br />
<br />
crust<br />
1 bag coconut flakes<br />
½ stick butter, melted<br />
<br />
½ stick butter for coating pans.<br />
2 cheesecakes – 8” pans 350*F<br />
<br />
45 minutes or until no longer jiggly in center. Turn off oven and leave door propped open til you can touch the cheesecake pans without burning yourself badly. Fridge overnight. <br />
<br />
Freeze and serve or eat 24+ hours later. Cheesecakes will keep in fridge 7 days. Good luck trying to make them last that long. If my family or friends even think there’s a cheesecake lurking in my fridge, they’re gonna find it – long before 7 days. .. :)Happy Froghttp://www.blogger.com/profile/09479636776466066658noreply@blogger.com0tag:blogger.com,1999:blog-7423629223098661686.post-80220610747743938862010-10-28T10:50:00.001-04:002010-10-29T06:54:16.042-04:00Lemon Butter Frosting1/2 t lemon peel<br />
1 stick butter, softened<br />
<br />
4.5 cups powdered sugar<br />
.25 cups lemon juice<br />
<br />
1.5 t vanilla<br />
<br />
Mix well. yum.<br />
<br />
can sub orange juice/peel for the lemon for orange butter frosting instead.<br />
<br />
this is delightful on spice cake or pumpkin molasses cake. . ..<br />
<br />
*double recipe and it will be enough to frost a batch of pumpkin molasses mini cupcakes* (esp if you use the 1M wilton frosting tip. very fluffy cupcake toppings!)Happy Froghttp://www.blogger.com/profile/09479636776466066658noreply@blogger.com0tag:blogger.com,1999:blog-7423629223098661686.post-10945499300915775132010-10-28T10:13:00.001-04:002010-10-28T10:47:15.525-04:00Pumpkin Molasses Cake350*F 9x12 pan (30-35 min) or 6 dozen mini cupcakes(12-15 minutes)<br />
<br />
1T apple cider vinegar<br />
.75 cups milk<br />
<br />
<br />
2.5 cups flour<br />
1.5 cups brown sugar, packed<br />
1 t baking powder<br />
.75 t baking soda<br />
.5 t cinnamon<br />
.5 t ginger<br />
.25 t cloves<br />
1 t orange peel<br />
.5 cup pumpkin puree<br />
1 stick butter, softened<br />
.25 cup molasses<br />
2 eggs<br />
<br />
pour together the vinegar and milk in a small glass measuring cup and set aside.<br />
<br />
blend all ingredients in order given, then pour the sour milk in.<br />
<br />
bake in preheated oven 30-35 min til done.Happy Froghttp://www.blogger.com/profile/09479636776466066658noreply@blogger.com0tag:blogger.com,1999:blog-7423629223098661686.post-47888194679076632002010-10-14T13:23:00.000-04:002010-10-14T13:23:02.568-04:00Caramel Apple Crumb-Topped CheesecakeCaramel Apple Crumb-Topped Cheesecake (aka BettyAnn's birthday cake)<br />
9x12 glass pan 350*F<br />
<br />
<br />
Crust:<br />
7 oz gingersnaps, g/f, (food processor til crumbs)<br />
4 T butter, unsalted<br />
1 large baking apple (I used granny smith), sliced, peeled, cored<br />
8 caramels, quartered (I snipped with scissors)<br />
<br />
In a medium bowl, combine crumbs and butter. Press into bottom of pan. Arrange apple slices on top of crust. Sprinkle caramel blobs on top of apples.<br />
<br />
<br />
Filling:<br />
4 (8 oz) cream cheese<br />
8 oz sour cream, strained<br />
4 eggs<br />
1 t cinnamon<br />
½ t nutmeg<br />
¼ t cloves<br />
2/3 cup packed brown sugar<br />
½ cup white granulated sugar<br />
1t vanilla extract<br />
1t lemon juice<br />
1 large baking apple, peeled, cored, diced (tossed with: ¼ cup brown sugar, ½ t cinnamon, pinch of cloves and nutmeg)<br />
10 caramel candies, snipped into quarters<br />
<br />
Mix together, one item at a time. Fold diced apples and caramel into batter. Pour over crust.<br />
<br />
<br />
Topping:<br />
1 cup gluten free flour blend (amended with xantham gum)<br />
1 stick butter, unsalted<br />
½ cup packed brown sugar<br />
¼ c granulated sugar<br />
½ t cinnamon<br />
¼ t cloves<br />
1 baking apple sliced thin<br />
<br />
Using pastry blender, combine all but apple slices. Arrange slices decoratively on top of batter, then sprinkle the topping over the apples.<br />
<br />
<br />
Bake cheesecake in preheated oven 1 hour. Cool on rack in oven for 1-2 hours, then refrigerate cake.<br />
<br />
Decoration:<br />
½ cup powdered sugar<br />
2 T butter, unsalted, melted<br />
2 T hot water<br />
<br />
Whisk in small bowl. Drizzle on top of well-chilled cake.Happy Froghttp://www.blogger.com/profile/09479636776466066658noreply@blogger.com0tag:blogger.com,1999:blog-7423629223098661686.post-40400096590549939302010-10-11T05:35:00.001-04:002010-10-11T05:41:34.038-04:00Apple Pie Filling15 apples, peeled, sliced (I used jonathon apples this time)<br />
2 T lemon juice<br />
Water - ice cold<br />
<br />
2-4 cups sugar, white granulated<br />
1/4 cup cornstarch<br />
2 t cinnamon<br />
1/2 t nutmeg<br />
1/4-1/2 t cloves<br />
1/4 t salt<br />
5 cups water<br />
<br />
Directions:<br />
<br />
Toss apples with lemon juice and ice cold water in a large bowl.<br />
<br />
Combine sugar, cornstarch, spices, salt, and water to a large pan on stove. Boil 2 minutes, stirring constantly.<br />
<br />
Add apples and return to boil. Reduce heat, cover and simmer 5-10 minutes until apples are tender. Cool for 1/2 hour.<br />
<br />
<br />
Freeze extra filling for pies during holiday season or whenever you have a hankering for some fresh apple pie.Happy Froghttp://www.blogger.com/profile/09479636776466066658noreply@blogger.com0tag:blogger.com,1999:blog-7423629223098661686.post-52398136579484906212010-10-03T08:25:00.000-04:002010-10-03T08:25:00.193-04:00Cream Cheese Frosting1-2 (8oz) packages cream cheese, softened<br />
2 sticks butter, softened<br />
1 t vanilla extract<br />
2 lb package powdered sugar<br />
<br />
mix together in order listed.<br />
<br />
store finished product in fridge. <br />
<br />
<br />
<br />
This is the frosting I put on most everything I make.Happy Froghttp://www.blogger.com/profile/09479636776466066658noreply@blogger.com0tag:blogger.com,1999:blog-7423629223098661686.post-38978479284341377582010-10-02T09:41:00.002-04:002011-09-26T07:11:39.348-04:00Italian Cheesecake325*F oven; 10inch springform<br />
<br />
16 oz ricotta cheese<br />
2 (8 oz) packages cream cheese<br />
1/2 stick butter, softened<br />
4 eggs, slightly beaten<br />
2 cups sour cream <br />
2 T lemon juice<br />
1 t vanilla extract<br />
1.5 cups sugar<br />
1/8 - 1/4 cup cornstarch <br />
<br />
have all ingredients at room temperature.<br />
<br />
beat ricotta in a food processor til smooth.<br />
<br />
add all ingredients, one at a time to mixer.<br />
<br />
pour into greased, parchment lined springform pan over a pan of hot water. (by greased, i mean take the pans, throw them in the freezer, then melt some more butter - maybe 2-3 T, and pull those pans out of freezer. using pastry brush, wipe down the sides and bottom of the pan - you will know where you hit with butter because it will turn cloudy and thick. this will prevent the cake from sticking - feel free to dust with cornstarch afterwards for add'l release properties).<br />
<br />
bake 90 minutes. (watch for browning; adjust time as needed). turn off oven, let cake rest in oven for 2 hours.<br />
<br />
fridge overnight. serve well chilled. can be frozen for later serving. :)<br />
<br />
this is a big hit with the family - and has been dubbed the 'yum yum cake' per the youngest family member.Happy Froghttp://www.blogger.com/profile/09479636776466066658noreply@blogger.com0tag:blogger.com,1999:blog-7423629223098661686.post-73866041598838067012010-09-26T16:51:00.002-04:002010-09-26T17:21:05.169-04:00Holiday Spiced Baked Custards350*F 40 minutes 6 individual custard dishes; 9x13 pan filled with hot water<br />
<br />
<br />
<div class="ttl">Ingredients</div><span id="ctl00_ctl00_ctl00_ctl00_MainContent_MainContent_MainContent_MainContent_lblIngredients"></span><br />
<ul class="ingredients"><span id="ctl00_ctl00_ctl00_ctl00_MainContent_MainContent_MainContent_MainContent_lblIngredients">
<li>4 large eggs</li>
<li>1/2 cup granulated sugar</li>
<li>1 teaspoon ground cinnamon</li>
<li>1/2 teaspoon ground ginger</li>
<li>1/2 teaspoon salt</li>
<li>1/4 teaspoon ground cloves</li>
<li>1/8 teaspoon ground nutmeg</li>
<li>1 can (12 fl. oz.) evaporated milk<a href="http://www.verybestbaking.com/products/carnation/evap/default.aspx" title="NESTLÉ® CARNATION® Evaporated Milk"><br />
</a></li>
<li>1 cup water</li>
<li>1 teaspoon vanilla extract</li>
</span></ul><span id="ctl00_ctl00_ctl00_ctl00_MainContent_MainContent_MainContent_MainContent_lblIngredients"></span><br />
<div class="ttl">Directions</div><div style="font-style: normal ! important; font-weight: normal ! important;"><span id="ctl00_ctl00_ctl00_ctl00_MainContent_MainContent_MainContent_MainContent_lblSteps"><b>PREHEAT</b> oven to 350° F.<br />
<br />
<b>WHISK</b> eggs, sugar, cinnamon, ginger, salt, cloves and nutmeg in large bowl until mixed. Stir in evaporated milk, water and vanilla extract. Pour egg mixture evenly into six, 6-ounce ramekins or custard cups. Place cups in 13 x 9-inch baking pan. Pour hot water into baking pan to a depth of 1-inch depth (about halfway up sides of ramekins).<br />
<br />
<b>BAKE</b> for 35 to 40 minutes or until knife inserted near the center of one of the custards comes out clean. Remove cups to wire rack to cool slightly. Serve warm or place in refrigerator to cool completely. Once cool, cover with plastic wrap. Custards can be made up to 2 days in advance.<br />
<br />
<b>TIPS:</b><br />
- 2 teaspoons pumpkin pie spice can be substituted for the cinnamon, ginger, cloves and nutmeg.<br />
- To make pouring of egg mixture into ramekins easier, use a glass measure with spout or 1/2-cup measuring cup.</span></div><div style="font-style: normal ! important; font-weight: normal ! important;"><br />
</div><div style="font-style: normal ! important; font-weight: normal ! important;"><span id="ctl00_ctl00_ctl00_ctl00_MainContent_MainContent_MainContent_MainContent_lblSteps">recipe found at: <a href="http://www.verybestbaking.com/recipes/detail.aspx?ID=144208">http://www.verybestbaking.com/recipes/detail.aspx?ID=144208</a> </span><br />
<br />
<span id="ctl00_ctl00_ctl00_ctl00_MainContent_MainContent_MainContent_MainContent_lblSteps">3 out of 5 family members really enjoy this. The youngest child comments, 'yum, yum' with every bite. The boys were not into it. The parents both enjoyed it. I think I would suggest scraping off the top of this custard to remove the 'crust' or spices that all gravitated to the surface. That might have been why the boys didn't enjoy it - and wouldn't try it once I removed the crust for them. </span></div>Happy Froghttp://www.blogger.com/profile/09479636776466066658noreply@blogger.com0tag:blogger.com,1999:blog-7423629223098661686.post-41204424469091867342010-09-17T12:47:00.000-04:002010-09-17T12:47:26.519-04:00Lemonade1 cup lemon juice (8-9 lemons)<br />
2 cups water<br />
2/3 cup sugar, white granulated<br />
ice cubes<br />
<br />
mix all together. chill and serve over the ice.Happy Froghttp://www.blogger.com/profile/09479636776466066658noreply@blogger.com0tag:blogger.com,1999:blog-7423629223098661686.post-52932872896273917822010-09-17T12:21:00.000-04:002010-09-17T12:21:13.635-04:00Cupcake making - no fuss, no mess!I thought I would share the method I use for cupcake batter - the transfer of batter from the bowl to the actual cupcake liner. I have tried MANY methods over the years, and this method, I personally find to be the easiest. It might make it easier for you, too if you struggle with gooey drops of batter on your cupcake pan. . .<br />
<br />
I use gallon size bags - the kind that comes with a handy tie. I recycled an old plastic juice container by cutting off the top 2 inches or so - to give me a rectangular shaped container.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY4jWUVKz1MYcdeJ-UepGOYNJsrxeIgdFGDthaeJeVtoQbnoqJfhkSb43H4w-k4r_RoJ7xp_SMUxcD-tk5gwjdrqi0YD7GB4mfDViCS2jrzxUvKwxCBbNJStr3Z9B6uIYzu0sGrk5mgXvr/s1600/september172010+081_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY4jWUVKz1MYcdeJ-UepGOYNJsrxeIgdFGDthaeJeVtoQbnoqJfhkSb43H4w-k4r_RoJ7xp_SMUxcD-tk5gwjdrqi0YD7GB4mfDViCS2jrzxUvKwxCBbNJStr3Z9B6uIYzu0sGrk5mgXvr/s320/september172010+081_1.jpg" /></a></div><br />
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I drape the plastic bag over the cut up juice container. Much like one is putting a trash liner in a garbage can. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5GaP005iyAHvuJoPLsylTDSAQzQMcEKYShNtQErYz_4gG7yVFvUWK4oOvKu89rWJASXZFwM3TqrflWtiWjwoIQzf1A6BvQ7gvVu55LtrToiapKB8ZPjLf2T2cBJGtVvnmQmTA4JbTT9JW/s1600/september172010+082_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5GaP005iyAHvuJoPLsylTDSAQzQMcEKYShNtQErYz_4gG7yVFvUWK4oOvKu89rWJASXZFwM3TqrflWtiWjwoIQzf1A6BvQ7gvVu55LtrToiapKB8ZPjLf2T2cBJGtVvnmQmTA4JbTT9JW/s320/september172010+082_2.jpg" /></a></div><br />
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Then fill with batter.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilwxBM5HeGSHM6bWZZy50Tl_KNpNPY9PdLhz1xNMr0cXriU3XHpnj5l8S_LF4SR1zg4Insi22EfL9FZfXAzKuKNFuWezdxqZc5jgIQe26KgscoWO5xFd9aYfV_7UzfEgWtAwJjtJwGi48c/s1600/september172010+083_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilwxBM5HeGSHM6bWZZy50Tl_KNpNPY9PdLhz1xNMr0cXriU3XHpnj5l8S_LF4SR1zg4Insi22EfL9FZfXAzKuKNFuWezdxqZc5jgIQe26KgscoWO5xFd9aYfV_7UzfEgWtAwJjtJwGi48c/s320/september172010+083_3.jpg" /></a></div><br />
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Tie a knot on the open end of the bag.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJOzF_94h_Nq7IwizUGMFSssaMe8pAK9N25rR2xy5xeDr54VwpovDaQWAQcjF7dETEWewRKkrbaY0KDb1Lur_4UNfGSE1HhiIL-Hphnr7t0uGhq6q1x1tdk3dHlyfW1_IKFaSbB1DLI-us/s1600/september172010+084_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJOzF_94h_Nq7IwizUGMFSssaMe8pAK9N25rR2xy5xeDr54VwpovDaQWAQcjF7dETEWewRKkrbaY0KDb1Lur_4UNfGSE1HhiIL-Hphnr7t0uGhq6q1x1tdk3dHlyfW1_IKFaSbB1DLI-us/s320/september172010+084_4.jpg" /></a></div><br />
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Smoosh the contents of the bag away from a corner. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiJyWSWLFz88bVmIn2EhQ1TygsfpGNw4hUzFJRq_Olj9ns5NPK1I-y_4aXKIctKvtbKxanJjTbHPXQNxHE19LjFhNSLRqrCcBTyOISxiqlMXbgF0M1i7bZUd_G_IqP7EyW2C9UKB02QKYd/s1600/september172010+085_5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiJyWSWLFz88bVmIn2EhQ1TygsfpGNw4hUzFJRq_Olj9ns5NPK1I-y_4aXKIctKvtbKxanJjTbHPXQNxHE19LjFhNSLRqrCcBTyOISxiqlMXbgF0M1i7bZUd_G_IqP7EyW2C9UKB02QKYd/s320/september172010+085_5.jpg" /></a></div><br />
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Snip a teensy bit of the corner off. You can always cut more but you can't undo a huge opening. Smaller is better in this case. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGRlz1nUUqHHgtZix-39YhsauXgOVtdyfhmID3O9kuKV7kiQBzVl2wn-MB2s0BFaNEiYCWWxfT0UQJtAQnogCH66M66Phl3t0GH14E6T2vy9IG1WC6wN8Xl2esW2vj2ONBUE7ABn-3xyoD/s1600/september172010+087_6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGRlz1nUUqHHgtZix-39YhsauXgOVtdyfhmID3O9kuKV7kiQBzVl2wn-MB2s0BFaNEiYCWWxfT0UQJtAQnogCH66M66Phl3t0GH14E6T2vy9IG1WC6wN8Xl2esW2vj2ONBUE7ABn-3xyoD/s320/september172010+087_6.jpg" /></a></div><br />
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Use the bag much like you'd use a pastry bag with filling to fill the compartments. Look, no mess! :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfzmzLk6oV4-2cx4zoNb4mj4vZnCn33cvjcfQP_4pEFXfT5pQtHHZ_fJwmzxrGYjCQLMUG6fI74X31fN6GNOITi3kK-KIel3vLVdSM5XfxKejVV3CWo4_cY8fcmPOcLEHr9JSSfoENnePe/s1600/september172010+088_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfzmzLk6oV4-2cx4zoNb4mj4vZnCn33cvjcfQP_4pEFXfT5pQtHHZ_fJwmzxrGYjCQLMUG6fI74X31fN6GNOITi3kK-KIel3vLVdSM5XfxKejVV3CWo4_cY8fcmPOcLEHr9JSSfoENnePe/s320/september172010+088_7.jpg" /></a></div><br />
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When the bag is empty, just toss the bag (or rinse and recycle appropriately). Hope this tip is helpful to someone. :)Happy Froghttp://www.blogger.com/profile/09479636776466066658noreply@blogger.com0tag:blogger.com,1999:blog-7423629223098661686.post-34728666905060514992010-09-17T12:02:00.000-04:002010-09-17T12:02:29.394-04:00Spice CakeSpice Cake<br />
350*F oven 30-35 minutes (9x12 pan)<br />
makes 70 mini muffins (15-20 minutes)<br />
<br />
1 cup sour milk (add 1 T lemon juice to glass measuring cup; fill to line with milk) (do this FIRST - but don't pour in batter til you've added everything else to give the lemon juice time to acidify the milk) <br />
2 cups all -purpose flour<br />
1.5 cups sugar<br />
1 t baking powder<br />
1 t baking soda<br />
1 t cinnamon, ground<br />
1/4 t nutmeg, ground<br />
1/4 t cloves, ground<br />
1/4 t ginger, ground<br />
1/4 cup butter, softened<br />
1/4 cup shortening<br />
1/2 t vanilla<br />
3 eggs<br />
<br />
<br />
combine all items in order listed (except milk - add that last!)<br />
<br />
blend together and pour into pan or cupcake liners. . .<br />
<br />
this is a staple pantry cake and crowd pleasing. :)<br />
<br />
I usually make a cream cheese frosting or a citrus frosting (lemon or orange) to put on top.Happy Froghttp://www.blogger.com/profile/09479636776466066658noreply@blogger.com0tag:blogger.com,1999:blog-7423629223098661686.post-22917615543433052082010-08-08T16:51:00.000-04:002010-08-08T16:51:03.597-04:00Mexican Chicken Salad3 cups cooked cubed chicken<br />
2-3 ears corn, cooked, removed from cob (or a 15 oz can of corn, drained)<br />
1 1/2 cups black beans cooked, drained (or 15 oz can beans, drained and rinsed)<br />
1 green bell pepper, chopped<br />
1 red bell pepper, chopped<br />
1 yellow bell pepper, chopped (if you have any in garden)<br />
1 large carrot and greens fresh from garden, - grate the carrot, and mince the greens<br />
1 cup cheese - grated - whatever you like - Usually I use a blend of asiago, cheddar, mozzarella, provolone<br />
1 cup salsa, thick and chunky<br />
1/4 cup cilantro, chopped (can be omitted if none in garden - the carrot greens actually make a nice sub)<br />
3/4 cup oil and vinegar salad dressing - I usually make a blend of white wine vinegar/olive oil, with some onion and garlic in it - for this dish<br />
<br />
combine all ingredients sans dressing and toss gently. Then pour dressing over all and toss to coat. Chill 1-3 hours to blend flavors.Happy Froghttp://www.blogger.com/profile/09479636776466066658noreply@blogger.com0tag:blogger.com,1999:blog-7423629223098661686.post-10012996013968641872010-08-08T16:46:00.000-04:002010-08-08T16:51:46.608-04:00Zucchini Frittata1-2 cloves garlive, chopped/minced<br />
1 small-medium onion, chopped<br />
1-2 zucchini (depends on size), chopped<br />
2 large leaves swiss chard, coarse chopped<br />
2 T Olive Oil<br />
6 eggs<br />
1/2 t salt<br />
1/8 t pepper<br />
1 cup cheese - blend of parmesan and cheddar/mozzarella, grated<br />
<br />
heat oil in wide frying pan over med-high heat, add all chopped veggies and oil. Stir occasionally, cook for 5 minutes or until vegetables are slightly limp. Remove from heat and cool slightly.<br />
<br />
Blend together eggs, salt, and pepper. Add cheese and vegetables and mix all together.<br />
<br />
Pour into greased 9" baking pan (or larger if desired). 350*F 30 minutes or until lightly browned<br />
<br />
We call this 'dinner cake'. *grin* Serve with fresh cooked corn on the cob. Happy Froghttp://www.blogger.com/profile/09479636776466066658noreply@blogger.com0tag:blogger.com,1999:blog-7423629223098661686.post-89898511755892347492010-08-02T10:20:00.000-04:002010-08-02T10:20:41.301-04:00Cabbage Apple Cranberry Salad Veggies:<br />
<ul><li class="ingredient">2 medium unpeeled Gala, Red Delicious, or Fuji apples, cored, quartered, and thinly sliced crosswise</li>
<li class="ingredient">2 tablespoons fresh lemon juice</li>
<li class="ingredient">3 cups coarsely shredded red cabbage</li>
<li class="ingredient">2 cups coarsely shredded green cabbage</li>
<li class="ingredient">3/4 cup dried cranberries</li>
<li class="ingredient">1 (11 oz) can mandarin oranges, drained</li>
<li class="ingredient">salt and pepper, to taste</li>
</ul>Dressing: <br />
<br />
<ul><li class="ingredient">2 tablespoons red wine vinegar or balsamic vinegar</li>
<li class="ingredient">1 tablespoon apple cider vinegar</li>
<li class="ingredient">1 tablespoon honey</li>
<li class="ingredient">1 tablespoon spicy or Creole mustard</li>
<li class="ingredient">1/4 cup extra virgin olive oil</li>
</ul><br />
<br />
toss apples with lemon juice. Add other vegetables and fruit to a large bowl.<br />
Blend together dressing ingredients. Pour over veg/fruit and toss lightly.<br />
store in fridge 4 hours or overnight. <br />
<br />
Serve.Happy Froghttp://www.blogger.com/profile/09479636776466066658noreply@blogger.com0tag:blogger.com,1999:blog-7423629223098661686.post-54692439374195174722010-07-31T19:07:00.000-04:002010-07-31T19:07:23.907-04:00'Apple' Topping for ice creamFolks, this is not made with apples but instead with green squash/zucchini. And let me tell you, it's good stuff! It is a real favorite here as topping on ice cream with some caramel sauce. I plan on making a pie or two with it in the near future, as we are producing more zucchini's than we can eat for a family of five. (2 green squash plants!)<br />
<br />
I discovered this recipe on <a href="http://squarefoot.creatingforum.com/forum.htm" onmousedown="UntrustedLink.bootstrap($(this), "f7f1f", event);" rel="nofollow" target="_blank"><span>http://squarefoot.creating</span><wbr></wbr><span class="word_break"></span>forum.com/forum.htm</a>, but then discovered the probable original source here: <a href="http://www.outofhouseandhome.com/2006/05/09/zucchini-unlimited/" onmousedown="UntrustedLink.bootstrap($(this), "f7f1f", event);" rel="nofollow" target="_blank"><span>http://www.outofhouseandho</span><wbr></wbr><span class="word_break"></span><span>me.com/2006/05/09/zucchini</span><wbr></wbr><span class="word_break"></span>-unlimited/</a><br />
<br />
<br />
Zucchini Unlimited<br />
<br />
<br />
<br />
I promise you that, as long as you do not tell, not a soul who eats this dessert will believe that it is anything more than an apple pie. <br />
<br />
<br />
For the filling, you will need:<br />
<br />
* 2 large (or 12 – 14 small) zucchini, peeled, seeded (if seeds are large), quartered or halved length-wise, and cut into 1/4″ slices<br />
* 2/3 c lemon juice<br />
* 1 c sugar<br />
* 1/2 t cinnamon<br />
* 1/4 t nutmeg<br />
<br />
Cook zucchini slices in lemon juice until tender; add sugar, cinnamon and nutmeg, simmer and then allow to cool.<br />
<br />
For the crust and topping you will need:<br />
<br />
Crust/Topping:<br />
4 c flour<br />
2 c sugar<br />
1/2 t salt<br />
<span> 1 c margarine/butter/butter-fl</span><span class="word_break"></span>avored crisco<br />
<div> Combine flour, sugar and salt; mix well. Cut in the butter with a fork or other tined instrument, and mix until crumbly.<br />
<br />
Fold 1/2 cup of the crust mixture into the filling mixture. Press 1/2 the remaining crust mixture into a 9" x 13" pan; bake this crust at 375 degrees for 10 minutes. Pour zucchini over this new crust. Add 1 t cinnamon to remaining crust mix and sprinkle over zucchini. Bake at 375 degrees for 30 minutes</div>Happy Froghttp://www.blogger.com/profile/09479636776466066658noreply@blogger.com0