Saturday, April 26, 2014
Apricot or Peach Sherbet
This is a slightly fancier version of the pure fruit sorbets I have made in the past. I thought I would try to get a lighter texture, and also produce something that could be kept stored in the freezer better than those pure fruit sorbets. It does seem to work quite well, but it will still get frozen pretty solid as it sits in the freezer. However, it definitely softens up to serve much quicker - 10 minutes on the counter should be plenty.
8 to 10 servings
1 hour - 30 minutes prep time, not including freezing time
4 cups frozen apricots or peaches, preferably in slices
1 extra-large egg white
1/4 cup sugar
1/16th teaspoon cream of tartar
Set the frozen apricots or peaches out to thaw slightly. They should not be allowed to actually thaw, but become a little easier to work with. The time you spend making the meringue should be sufficient.
Put the egg white, sugar and cream of tartar in the top of a double boiler. Turn on the heat, and begin beating with an electric mixer. Continue beating until the meringue is very thick and glossy, about 5 minutes. Remove from the heat and set it aside.
Put the frozen apricots or peaches into the bowl of a food processor. Be sure they are not frozen into large clumps, but in reasonably small pieces. Process them until they are very smooth. This will take several minutes, and you will need to scrape down the sides several times.
Once the fruit is smoothly puréed, scrape in the meringue and process again, until well blended. Turn the mixture out into a tub or dish that has a cover. Cover and place in the freezer, until the sherbet has frozen through again.
Last year at this time I made Spanakopita, of sorts.
Wednesday, February 12, 2014
5 Ingredients or less vegetable side dish Recipes
A healthy diet should be 5 to 7 fruit and vegetables contain portions each day, you will be always enough vegetables in your diet? If this is not the case, I have a four 5 ingredients or less vegetable side dish recipes share with you.
Two of these recipes are in the microwave and is made on the stove, so you great for busy weekday evenings. The final recipe is from in your conventional oven and is great for family meals on the weekend.
Mushrooms marinated in soy sauce
2 Sticks butter
1 1/2 Cups granulated sugar
1/2 Bottle of soy sauce
4 (12 Ounce) packages of sliced mushrooms
In a large saucepan, fry the sliced mushrooms over low heat. Stir in the granulated sugar and soy sauce. Cover and let simmer the mixture on low to medium-high heat, tender for 15-20 minutes or until mushrooms are.
Microwave cheesy mixed vegetables
1 small bag of mixed frozen vegetables
Mix 1 cup filling
8 oz shredded cheddar cheese
4 Tablespoons butter or margarine
Microwave the frozen mixed vegetables according to package directions. Butter in a glass measuring cup and microwave you it for 15 seconds or until it is melted. The filling mixture, pour the melted butter and stir well, so that everything is combined. Place the vegetables, stuffing mix and shredded cheese in a microwave is safe dish and microwave on high for 2 minutes or until the cheese is melted. Serve immediately.
Oven baked frozen peas
20 Ounce bag of frozen peas
1 Cream soup can of celery
1/2 Cup seasoned bread crumbs
4 El butter, melted
Salt and pepper to taste
Grease a baking dish with butter quart casserole a 2. Defrost frozen peas in the microwave oven according to package directions. Place thawed peas and soup in the saucepan and stir together. Melt butter in the microwave and then mix it with the experienced breadcrumbs. Pour bread crumbs in the saucepan with salt and pepper. Stir so that all ingredients are well combined. Bake uncovered in a preheated 350 degree oven for 35 to 40 minutes or until done.
Microwave glazed carrots
1 Pound fresh carrots
1/4 Cup water
1 El butter
1 Tablespoon brown sugar
1 Tsp dill
Wash you and peeling carrots and cut down "thick round." in 1 / 4 Set water 2 quart saucepan in a baking dish and add the sliced carrots in your. Cover dish and microwave on high setting for 7 minutes. Leave it in the microwave for 3 minutes and then drain away the water. Stir in the butter, brown sugar, and dill and microwave for another 2 minutes. Serve immediately.
Shelly Hill a mother and grandmothers life in Pennsylvania, cooking, baking and-konservenfabrik a variety of food for your family enjoys. Shelly is the owner of the popular foodie blog shakin Bakhin called n in the kitchen in the http://wahmshelly.blogspot.com , where you can find menu ideas, cooking, articles & tips, and hundreds of free delicious recipes for real moms.
Saturday, January 25, 2014
Spinach or Broccoli Quiche
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This recipe was given to my by my good friend Dawn years ago. For more than 10 years this has been my go to quiche recipe that I love to bring to parties when I dont have the time to come up with something new. Its so quick and easy and there is no crust involved. This has been a huge hit over and over again for me. In fact, last week I brought this to my office on my birthday to share with my coworkers. This is the second time I brought this in and this time I remembered to pass out the recipe . Ive done this with Broccoli and Cheddar (and even mushrooms once) but my favorite is the spinach. In my rush to set everything up I forgot to take a picture of the quiche once it was sliced so I am posting a picture of my broccoli quiche that I had saved.
Broccoli/Spinach Quiche
Ingredients:
6 eggs beaten
2 packages frozen broccoli florets, defrosted (OR 2 packages frozen chopped spinach, drained well)
1 package of grated mozzarella
Parmesan cheese to taste (at least ½ cup)
1 ¼ cup bisquick
1 ¼ cup whole milk
1 small onion, chopped
2 cloves of garlic, chopped
Salt and pepper
EVOO
Directions:
Preheat oven to 350°.
1. Sauté onion and garlic in oil until softened add broccoli (or spinach) and sauté for about 5 minutes, set aside to cool. Drain any excess oil.
2. Mix together milk and bisquick. Add eggs, broccoli and onion mixture, mozzarella, cheese and broccoli; mix well.
3. Put in a greased pan and cook for about 40-45 minutes or until middle sets. (Can use two round pie pans or 1 large rectangular pan.)
Monday, January 20, 2014
EASY PLAY DOUGH A GREAT WEEKEND PROJECT FOR THE KIDS or GRANDKIDS
EASY PLAY DOUGH2 cups all purpose flour
1 cup table salt
2 cups water
4 teaspoons cream of tartar
2 tablespoons vegetable oil
food coloring (see note)
Put everything in a large, heavy bottomed, sauce pan and cook (stirring) on medium high until this comes away from the sides of the pan and thickens to the consistency of Play Doh (it just takes a couple minutes). Make sure you have a very sturdy wooden spoon to stir this with and it takes a little elbow power at the very end.
Remove the cooked dough from the sauce pan and knead it for a minute or so until it becomes smooth. I did this kneading stage with my stand mixer which cooled the dough down almost immediately (a good thing).
If you want the play dough to be all the same color, add the food coloring with the water before cooking. I wanted to try two colors, so I divided the cooked dough in half and put half in my stand mixer (for the kneading step) and I added food color paste to the dough while the machine was kneading the dough (this step can be done by hand, but I would suggest you use rubber gloves so you dont get green fingernails).
My one concern with using the concentrated food color paste was that it would come off on my hands when I "played" with the final product...it did not!! This is a great weekend project for the kids!!
NOTE: The colors in this photo were obtained by using Wilton frosting color paste, which is very concentrated color. You can use ANY food coloring (or NO food coloring) that you like.