PrintFriendly.com: Print web pages, create PDFs. Today is the first full day of fall and the weather has turned crisp, sunny and beautiful. It is my absolute favorite. I couldn’t think of a better way to wake up my family to get ready for church than with this aroma filling the house. The dough is very easy to work with and is perfect for the cooks that have been apprehensive to make cinnamon rolls. Lower in fat so it doesn’t impact all of your gym/fitness efforts. Packed with flavor… you won’t miss the fat! Buns: Glaze: 3/4 cup sifted powdered sugar 1.5 tablespoon hot water 1 tsp vanilla extract 1/4 teaspoon of pumpkin pie spice Preparation: To prepare the buns, dissolve yeast in warm water in your Kitchenaid stand mixer or large bowl.
Place the dough in a large bowl coated with cooking spray, turning to coat top. Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Punch dough down and roll it into a 12 x 10-inch rectangle on a floured surface. Preheat oven to 375°. Pumpkin Carrot Swirl Bars. Pressgurka. Happy Birthday to Me! | The EGG. “Go, go, go shorty it’s your birfday. We gon’ party like it’s your birthday.” Yep that’s right, it is my birthday and I will cry if I want to. Unless, somebody makes me some Pink Lemonade Cake. Well technically they call it a pie, but is my birthday and I want to call it a cake, so a cake it is. Doesn’t it look delish. I love how pretty it is! My uncle made me an apple pie for my pre-birthday dinner and it was pretty good. The Crust: 1 ½ cups graham cracker crumbs¼ cup sugar4 tablespoons butter The Filling: 1 8-ounce packet of cream cheese, softened1 14-ounce can sweetened condensed milk¾ cup pink lemonade concentrate (not mixed with water)2 tablespoons lemon juice (fresh or bottled)AmeriColor Red Red food coloring or equal Mix the crumbs, sugar, and butter in a nine-inch pie pan or spring form pan.
Wait wait wait. One box of strawberry cake mix (plus oil, water and eggs as directed on box)8oz. About these ads Like this: Like Loading...
Real Frozen Yogurt. I’ve been eating frozen yogurt for 15 years. My sister, who used to run to TCBY during high school cross country “practice,” introduced me to it; roommates in college fueled the addiction; California taught me to consider it a major food group. Over these past 15 years, I’ve genuinely loved each and every bowl of frozen yogurt I’ve eaten, despite how sugary and artificial tasting and generally crappy most of them have been. There’s just something about the ritual of getting a fro-yo with friends that makes whatever’s squirted into the bowl inconsequential, for me at least.
But when I took one bite of this homemade frozen yogurt, a David Lebovitz recipe made with full-fat Greek yogurt, I thought, “Ohhh. This is what frozen yogurt should taste like.” I couldn’t believe it. Made with only three ingredients, Greek yogurt, sugar and vanilla, the base for this frozen yogurt comes together in about one minute, and after an hour of chilling, it’s ready to be churned — so simple, so delicious. 1. Zucchini Fritters. I think I’m the last person on the planet to make zucchini fritters. Why it has taken me so long to give them a go I do not know. Maybe it’s that I have a general pancake-making phobia?
Or that the amount of zucchini-fritter recipes I have collected over the years in addition to the blog posts I have bookmarked and the cookbook pages I have dog-eared is a wee overwhelming? In any case, I got over it earlier this week, spurred by a revelation that helped me breeze through my zucchini-fritter recipe collection and locate a few promising recipes. My revelation, you ask? I realized I wasn’t interested in making a pancake — I wasn’t looking to make a floury, bread-crumb bound, cheese-laden pancake. I wanted something resembling a latke but composed of zucchini, which would be crisped quickly in a pan and served with something cool like sour cream or tzatziki. The recipe here fits that description. Batter made with zucchini from our Olin-Fox Farm CSA: Zucchini Fritters with Tzatziki 1. 2. 3. 4. Trisha Yearwood's Key Lime Cake. I've been wanting to make this cake for quite awhile.
Today was the day. The cake was delicious but it didn't wow me like I thought it would. I liked it enough that I would make it again. It's REALLY easy to throw together. This would be a wonderful cake for a summer barbeque. It's such a moist cake that it was difficult to get a really clean slice. Trisha Yearwood Key Lime Cake ■1 3-oz package lime-flavored gelatin ■1⅓ cups granulated sugar ■2 cups sifted all-purpose flour ■½ tsp salt ■1 tsp baking powder ■1 tsp baking soda ■5 large eggs, slightly beaten ■1½ cups vegetable oil ■¾ cup orange juice ■1 Tbsp lemon juice ■½ tsp vanilla extract ■½ cup Key lime juice (from about 25 small Key limes or 4 large regular limes) ■½ cup confectioners’ sugar 1. 2. 3.
. ■½ cup (1 stick) butter, room temperature ■1 (8-oz) package cream cheese, room temperature ■1 (1-lb) box confectioners’ sugar(I used lime zest & lime juice in my icing) 1. Note: The cream cheese icing is optional.
Bacon and Potato Chowder Crock Pot Recipe - 4 Points. One-Pot Mac and Cheese. Well, I have to say, I LOVE this version of Slow Cooker Mac and Cheese! Why? You put the noodles in dry, uncooked!!! Yep, you read that correctly! For me, dumping in the ingredients and starting the crock pot is the whole point!! Photo Credit: 1bg.blogspot.com Crock Pot Macaroni and Cheese Ingredients: Cooking oil spray 2 cups skim milk 1 (12 oz.) can evaporated milk 1 egg 1 tsp salt 1/4 tsp. pepper 1 1/2 cups pre-shredded sharp cheddar cheese 2 cups uncooked elbow macaroni Directions: Spray the pot of the slow cooker or if using a liner bag, spray the bag well. Turn slow cooker on low and cook 3-4 hours, or until the custard is set and the macaroni is tender. Jans tips: between the 3-4 hour mark on low, the edges start to get that crispy, cheesy edge. The original recipe called for 1/4 tsp. salt , but I increased it for my own taste preferences.
Update: May 16, 2012: I've had a few people try this and report back some mixed reviews on the recipe. Simple Sundays | Lemon Curd. Today’s post comes by way of a special request from a reader comment when I published my recipe for No Bake Lemon Curd Cheesecake Bars a few weeks ago. When I made the bars, I used the convenient (yet divine) lemon curd from Trader Joe’s. However, we don’t all have a Trader Joe’s nearby, and the truth is, Lemon Curd is really very simple to make. Thanks to Stef the request! Lemon curd – I could eat it by the spoonful. I must confess, as simple as it is to make, I usually buy it.
Honestly, I’m not sure why. Habit, perhaps. But, it really is so easy to make; store bought lemon curd isn’t exactly time saving. Simply put, lemon curd is a custard, but take a look at all the recipes in the books and online, and you will see that there can be quite a variation when it comes to the critical ingredient (other than the lemon, of course) and the methodology. Have 15 minutes? Yield: Makes 1 cup. Leave a Comment. Cleansing Carrot Juice. Pure fresh carrot juice is actually very yummy even thought it might sound odd! It is very refreshing and light yet it gives you a good kick of energy since it is packed with nutrients like vitamin A and E and is also rich in calcium, potassium, sodium and alkali and they even have some protein! Carrot juice also does a very good job at cleaning all of your digestive system.
If you feel like you need to a good detox kick and cleanse you can make this juice, and you will feel better. Another good idea is to add a bit of carrot juice into your daily smoothie to keep things clean. Ingredients -6 to 8 large peeled organic carrots -1 tsp fresh grated ginger -juice of half a lemon -1tsp agave syrup -4 ice cubes Juice carrots in your juicer and mix with the rest of the ingredients.
Coconut Macaroons. Raspberry Chocolate French Macarons and a Giveaway! Ah...French Macarons (not to be confused with macaroons). I fell in love with these delicate pastries years ago when my husband and I vacationed in... not France, but Seattle of all places. There is a wonderful French bakery in Pike's Place Market called Le Panier. I was lured in by the aroma of fresh baked bread, but once I entered, I naturally made a bee line for the pastry case. There they were, all lined up like little soldiers. Since I couldn't decide on which flavor to indulge in, I chose one of each.
What was the first bite like? Hmmm-- bliss, love, and all was good in the world. Many people seem to get overwhelmed while making or even considering making these pastries. There seems to be hundreds of different recipes for macarons, but I have honed in on the one that works for me and my kitchen and I hope it works for you. Up next-- 200 grams of confectioners' sugar. 110 grams of almonds. Using a stand mixer or a hand-held whisk, beat the egg whites on medium until foamy. Red Velvet Crinkle Cookies.
Tuesday, June 5, 2012 Red Velvet Crinkle Cookies* Last week Beryl was breathing down Jacksonville’s neck…and the locals were FREAKING out. If you turned on the news it was all day coverage of the storms increasing wind speeds and proximity to the coast. I have made it through many a hurricane and tropical storm and while I wasn’t looking forward to loosing power, I knew unless some freaky thing happened, Jorge and I would make it out just fine. But then I got a call from my Mom and she managed to get my feathers a little ruffled. She reminded me of tropical storms in Houston that had ended badly for some…and how we lost power for days…and had to shower in complete darkness. After our phone call, the news started reporting it was almost a full blown hurricane and only 40 miles off the coast.
And I fell asleep on the couch watching The Client List –judge away, I seriously just can’t stop watching. After such a “horrifying” ordeal, I just had to ease our souls with cookies.
Hemma hos Jamie. Jamie at Home. Parental Control HistoryCloseSign in to get the most from 4oD History View your own personal 4oD history, useful if you share a computerKeep track of the last 50 shows you watched or started watchingResume unfinished shows from the point you stopped watching FavouritesCloseStart using Favourites today Look out for the add to Favourites button as you browse the siteUse the buttons to create a list of all your favourite showsNew 4oD episodes are flagged here so you don't miss out Programme Unavailable This programme is not currently available on 4oD. For information about why some programmes are not available on 4oD, please visit our FAQs. There is already a Channel 4 account registered to {| current_emailAddress |} {| merge_radio |} Sign in with your Channel 4 account {* #tradAuthenticateMergeForm *} {* signIn_emailAddress *} {* mergeSignIn_password *} {* signIn_signInButton *} {* /tradAuthenticateMergeForm *} To sign in wiith your Facebook account you need to register with 4 {* newsletterOptIn *}
Grilled mushroom risotto. Jamie's perfect roast chicken recipe. Packed full of flavour yet nice and easy, here's Jamie's perfect roast chicken recipe Jamie: "Having learnt the things I've learnt about chickens over the last few years, of course I'm going to suggest that you buy free-range or organic. But if you're a little tight for cash, the RSPCA Freedom Food chickens are very good and available in most supermarkets. " Serves 4-6 Ingredients 1 chicken, approximately 1.6kg preferably free-range, organic or higher welfare2 medium onions2 carrots2 sticks of celery1 bulb of garlicOlive oilSea salt and freshly ground black pepper1 lemonSmall bunch of fresh thyme, rosemary, bay or sage, or a mixture Method 1. 2. 3. 4. 5.
To carve your chicken 1. 2. 3. 4. Homemade tomato ketchup. Jamie's perfect roast chicken recipe. English onion soup with sage and cheddar. Channel 4 Food - Food shows, recipes, tips and top chefs. Scrapbook for Jamie at Home from Channel 4. Laxpaket med kokosris (kock Monika Ahlberg) Gremolata. Panna cotta italian recipe dessert. Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details.
Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved. Anna Maria's Open Kitchen Site Map Some More Hot Topics You'd Like to See adv. JOIN NOW our Italian Cooking Newsletter Keep it in the refrigerator for at least 6 hours (better if overnight) before serving. Milk and Caramel Pudding Panna Cotta for the caramel 1/2 cup (100 g) sugar 1/2 teaspoon lemon juice 2 tablespoons water, hot Put the sugar and lemon juice in a small saucepan. Add hot water, bring it to a boil, and remove the pan from the heat. Swirl the mold in all directions so that the caramel covers bottom and sides.
Jellied Eggs Great Recipe for Easter - Easy Recipes - ediva.info. When we were younger, my brother and I used to enjoy these awesome jellied eggs carefully prepared by our mother. So today I would like to share these sweet child memories with you. Your family will definitely like these cuties on the Easter table. By the way, feel free to experiment with stuffing. You can easily change it according to your own taste preferences. Ok, so here are the simple steps to follow: Ingredients 7 eggs 3.5 oz chicken fillet peas corn sweet red pepper 2 tablespoons gelatin greens (fennel, parsley, etc.) Directions 1) Boil the fillet in salty water until it is ready (app. 20 min after the water starts boiling). 2) Dissolve gelatin in 1 cup of boiled cold water and leave it for some time. 3) Thoroughly wash the eggs using soda salt. 4) Dissolve the cooking soda in water and soak the shells there. 5) Cut the chicken fillet into cubes. 6) Cut the sweet red pepper into cubes. 7) Dissolve gelatin in a cup of hot broth. 9) Then add meat, peas and corn.
Equivalents and Measures. Annabel Langbein - The Free Range Cook - Cooking TV Series. Hydrangea Cupcakes. Purple Ombre Mini Cakes. Food Measurement Conversion Calculator. Kryddsorter. Peshwari Nan Bread Recipe. Mamta's Kitchen Recipe. Peshawari Naan – Sweet, Leavened Flat Bread from Peshawar Nan Peshawri, Stuffed with dry fruits Mamta Gupta If you make this dish, please send your pictures via the contact link above. We may be able to post them here under your name. Also spelt as Peshwari, incorrectly in my view, gets its name from a city called 'Peshawar' in the north west frontier (NWFP) region of Pakistan.
To make Naans soft, the dough needs to be soft. Be careful of the amount of yeast you add. Ingredients Instructions To print this recipe, open our printer-friendly version in a new browser window. If you have any comments or questions about this recipe, please post them to our Discussion Board, including the recipe name. Peshwari Naan Recipe - How To Make Peshwari Nan - How To Prepare Peshawari Naan Recipe. Eggless Blueberry Pancakes for 1 in 10 Minutes.