Is this what you are talking about? I got it from the Cooking Light website:
Spinach-Strawberry Salad with Goat-Cheese Bruschetta
Ingredients
1/4 cup sugar
2 tablespoons sherry or white wine vinegar
1 1/2 teaspoons sesame seeds, toasted
1 1/2 teaspoons olive oil
1 teaspoon minced red onion
3/4 teaspoon poppy seeds
1/4 teaspoon Hungarian sweet paprika
1/8 teaspoon salt
6 cups torn spinach (about 1 pound)
2 cups halved strawberries
2 tablespoons slivered almonds, toasted
1 (3-ounce) log goat cheese, cut into 6 slices
6 (1-ounce) slices French bread, toasted
Preparation
Combine the first 8 ingredients in a jar; cover dressing tightly, and shake vigorously.
Combine the spinach and strawberry halves in a large bowl, and toss gently. Pour the dressing over the spinach mixture, tossing gently to coat. Spoon 1 cup salad onto each of 6 plates; sprinkle each serving with 1 teaspoon toasted almonds. Spread cheese over toast slices; top each salad with 1 bruschetta.
Yield
6 servings
Nutritional Information
CALORIES 213(28% from fat); FAT 6.7g (sat 2.7g,mono 2.6g,poly 1.1g); PROTEIN 7.1g; CHOLESTEROL 13mg; CALCIUM 163mg; SODIUM 446mg; FIBER 4.5g; IRON 2.7mg; CARBOHYDRATE 31gDoes anyone have the current strawberry,spinach,goat cheese recipe from cooking light mag?
Chicken Strawberry Salad W/ Goat Cheese
1 cup arugula or spinach
1 grilled chicken breast, sliced
4 strawberries, sliced
1 ounce goat cheese, crumbled
1 tablespoon honey-roasted pecans, chopped
2 tablespoons balsamic vinaigrettePlace a bed of arugula in a bowl. Top with remaining ingredients in order. Drizzle with vinegrette.Does anyone have the current strawberry,spinach,goat cheese recipe from cooking light mag?
I don't have the magazine! but I make a salad with all the ingredients that you have and everyone loved it, just add a bit of olive oil salt and a touch of balsamic vinegar. If you like nuts add a some !
Thursday, December 24, 2009
Really good light fluffy whole wheat recipe?
I want to make some good whole wheat bread and rolls that's low in calorie.
Everyone that I have made has been rather... firm and thick.
Recipes please?Really good light fluffy whole wheat recipe?
There are very few all whole wheat breads that will be light and fluffy. The reason is that the whole wheat flour is composed of all the wheat berry, including the bran. If the wheat is ground to a rough grind, the shards of bran will be fairly large and will cut the glutin strands as they develop, which will reduce the loft of the baked loaf.
You can counter this by finding a very finely-ground whole wheat flour. I have had good success with the whole wheat bread flour from Whole Foods. This is a fairly high-protein flour that handles just like white flour and makes good breads. It is available in the bulk foods section.
For a recipe, I'd start with a recipe you have absolute confidence in and substitute 15 or 20% whole wheat flour in place of a like abount of white flour. I routinely use 20-30% whole wheat flour in place of 20-30% white flour and get good results. You may find that you can get to 50% whole wheat and still have acceptable bread.
I have a recipe for 100% whole wheat bread, but it is a little denser than you seem to want.
If you don't have a recipe that's bomb proof, try this one for French Bread; it's worked for hundreds of people and is literally fool proof. Just substitute whole wheat flour for part of the white flour. If you make the large batch, try substituting 7 or 8 ounces of whole wheat for 7 or 8 ounces of whte flour. This will give you something around 25%, which is on the high side, but should give you good loft and texture. Then next time, try 10 ounces. You may find that you have to increase the yeast a little bit at higher percentages of whole wheat.
This recipe is for a 60% hydration French bread dough, the so-called classic French bread. You can experiment with a bit more water, raising the hydration in stages, until you get to a 66% hydration. A 66% hydration will be 30 ounces / 850 grams of flour and 21 ounces / 565 grams of water. (You won't have to change the salt or yeast amounts because you will have kept the flour constant.) The higher hydration will produce a loaf that has larger holes and a different crust, a bit thicker and chewier. Once you try the higher hydration, you may find you like it better than the classic bread.
Remember to make allowance for any pre-ferment you may use. In other words, subtract the amounts of flour, water and yeast you use in the pre-ferment from the amounts to be added to the dough. If you use a 100% poolish that has 100 grams each of water and flour and a quarter-teaspoon of yeast, then add 750 grams of flour, 410 grams of water, 2 teaspoons of yeast and 1 tablespoon of salt to make the dough. The amounts of the pre-ferment and the additions will give you the correct total amount of each ingredient. It may sound a bit complicated, but once you've done it a few times, it'll become second nature.
Ingredients for Full Batch
Bread Flour 30 ounces or 850 grams
Water 18 ounces or 510 grams
Salt 1 Tbsp or 22 ml
Dry Yeast 1/4 ounce or 7 grams or 2 1/4 teaspoons or 1 packet
Ingredients for Smaller Batch
Bread Flour 15 ounces or 425 grams
Water 9 ounces or 255 grams
Salt 1/2 Tbsp or 11 grams
Dry Yeast 1/2 packet or 3 grams or 1 rounded teaspoon
Method
Add flour, water and yeast to a mixer bowl. If using a pre-ferment, add it here.
Mix up for a minute ot two. Then let rest for 20 minutes.
Add salt and knead for 5-7 minutes. You should get a firm, slightly sticky, dough.
Place in a bowl and cover. Let ferment for 45 minutes.
Remove the dough from the bowl and do a fold or a roll. (see the section on folding)
Put the dough back in the bowl, cover and let ferment for 40 minutes.
Repeat the fold or roll. Place the dough back in the bowl, cover and let ferment 30 minutes.
Remove from the bowl, repeat the fold or roll and place the dough on the counter and let it rest for 10 minutes under a towel.
Divide the dough into as many portions as you need, then let the dough rest for 10 minutes under a towel.
Either shape into baguettes.
Or shape into boules.
Either place the loaves in lightly greased baguette pans, on the counter on parchment paper or in a couche.
Let rise 45 minutes. I cover the rising loaves with a towel and mist the towel once or twice with a spritzer bottle. Heat oven to 440F / 225C. Use tiles or stones on the oven rack. Provide steam in the oven.
Bake 15 minutes. Turn the loaves to equalize baking. Bake until done, an internal temperature of 195-200F / 90-95C, about 32 minutes total time.
Turn the oven off and let the loaves sit in the cooling oven for 5 minutes. Remove the loaves from the oven and allow to cool.Really good light fluffy whole wheat recipe?
I have an Amish recipe on my site for Whole Wheat bread. I haven't made it, so I can't say it's fluffy. Maybe give it a try. It is here:
http://www.amishdining.com/whole_wheat_b鈥?/a>
Everyone that I have made has been rather... firm and thick.
Recipes please?Really good light fluffy whole wheat recipe?
There are very few all whole wheat breads that will be light and fluffy. The reason is that the whole wheat flour is composed of all the wheat berry, including the bran. If the wheat is ground to a rough grind, the shards of bran will be fairly large and will cut the glutin strands as they develop, which will reduce the loft of the baked loaf.
You can counter this by finding a very finely-ground whole wheat flour. I have had good success with the whole wheat bread flour from Whole Foods. This is a fairly high-protein flour that handles just like white flour and makes good breads. It is available in the bulk foods section.
For a recipe, I'd start with a recipe you have absolute confidence in and substitute 15 or 20% whole wheat flour in place of a like abount of white flour. I routinely use 20-30% whole wheat flour in place of 20-30% white flour and get good results. You may find that you can get to 50% whole wheat and still have acceptable bread.
I have a recipe for 100% whole wheat bread, but it is a little denser than you seem to want.
If you don't have a recipe that's bomb proof, try this one for French Bread; it's worked for hundreds of people and is literally fool proof. Just substitute whole wheat flour for part of the white flour. If you make the large batch, try substituting 7 or 8 ounces of whole wheat for 7 or 8 ounces of whte flour. This will give you something around 25%, which is on the high side, but should give you good loft and texture. Then next time, try 10 ounces. You may find that you have to increase the yeast a little bit at higher percentages of whole wheat.
This recipe is for a 60% hydration French bread dough, the so-called classic French bread. You can experiment with a bit more water, raising the hydration in stages, until you get to a 66% hydration. A 66% hydration will be 30 ounces / 850 grams of flour and 21 ounces / 565 grams of water. (You won't have to change the salt or yeast amounts because you will have kept the flour constant.) The higher hydration will produce a loaf that has larger holes and a different crust, a bit thicker and chewier. Once you try the higher hydration, you may find you like it better than the classic bread.
Remember to make allowance for any pre-ferment you may use. In other words, subtract the amounts of flour, water and yeast you use in the pre-ferment from the amounts to be added to the dough. If you use a 100% poolish that has 100 grams each of water and flour and a quarter-teaspoon of yeast, then add 750 grams of flour, 410 grams of water, 2 teaspoons of yeast and 1 tablespoon of salt to make the dough. The amounts of the pre-ferment and the additions will give you the correct total amount of each ingredient. It may sound a bit complicated, but once you've done it a few times, it'll become second nature.
Ingredients for Full Batch
Bread Flour 30 ounces or 850 grams
Water 18 ounces or 510 grams
Salt 1 Tbsp or 22 ml
Dry Yeast 1/4 ounce or 7 grams or 2 1/4 teaspoons or 1 packet
Ingredients for Smaller Batch
Bread Flour 15 ounces or 425 grams
Water 9 ounces or 255 grams
Salt 1/2 Tbsp or 11 grams
Dry Yeast 1/2 packet or 3 grams or 1 rounded teaspoon
Method
Add flour, water and yeast to a mixer bowl. If using a pre-ferment, add it here.
Mix up for a minute ot two. Then let rest for 20 minutes.
Add salt and knead for 5-7 minutes. You should get a firm, slightly sticky, dough.
Place in a bowl and cover. Let ferment for 45 minutes.
Remove the dough from the bowl and do a fold or a roll. (see the section on folding)
Put the dough back in the bowl, cover and let ferment for 40 minutes.
Repeat the fold or roll. Place the dough back in the bowl, cover and let ferment 30 minutes.
Remove from the bowl, repeat the fold or roll and place the dough on the counter and let it rest for 10 minutes under a towel.
Divide the dough into as many portions as you need, then let the dough rest for 10 minutes under a towel.
Either shape into baguettes.
Or shape into boules.
Either place the loaves in lightly greased baguette pans, on the counter on parchment paper or in a couche.
Let rise 45 minutes. I cover the rising loaves with a towel and mist the towel once or twice with a spritzer bottle. Heat oven to 440F / 225C. Use tiles or stones on the oven rack. Provide steam in the oven.
Bake 15 minutes. Turn the loaves to equalize baking. Bake until done, an internal temperature of 195-200F / 90-95C, about 32 minutes total time.
Turn the oven off and let the loaves sit in the cooling oven for 5 minutes. Remove the loaves from the oven and allow to cool.Really good light fluffy whole wheat recipe?
I have an Amish recipe on my site for Whole Wheat bread. I haven't made it, so I can't say it's fluffy. Maybe give it a try. It is here:
http://www.amishdining.com/whole_wheat_b鈥?/a>
What's a recipe for a nice, light raspberry parfait?
I'm looking for something not too rich or sweet, and a little bit creamy. Also, no liqueurs. Any ideas?What's a recipe for a nice, light raspberry parfait?
Try this but use raspberries and raspberry jello instead. If you want to cut calories you can use sugar free jello.
Very Good.
Strawberry Bavarian
1 (3 ounce) box strawberry gelatin
1 cup boiling water
1 (10 ounce) package frozen sliced strawberries
1 cup heavy cream
Dissolve gelatin in boiling water
. Break strawberries into gelatin.
Stir until ice from strawberries is melted; refrigerate for 10 minutes.
Beat cream until peaks form; fold into gelatin with rubber spatula.
Pour into parfeit glass; refrigerate for at least 2 hours.
Unmold; garnish with fresh strawberries.
Yields 6 to 8 servings.What's a recipe for a nice, light raspberry parfait?
This one is easy, and 10 minutes prep time! :)
Ingredients
* 6 tablespoons raspberry jam
* 2 tablespoons water
* 1 (10-ounce) pound cake
* 3/4 cups heavy cream
* 2 tablespoons sugar
Directions
In a small bowl, whisk together jam and water, set aside.
Cut the pound cake into thin slices about 1/8-inch thick. Take one of the wine glasses that you will use to serve the dessert in and cut out a circle from each slice of cake by pressing the rim of the glass into the cake. When you're done, wash the glass.
In a large mixing bowl, whip the heavy cream with a whisk or electric mixer until it just begins to hold soft peaks when you pull the beaters out. Sprinkle in the sugar and continue beating to soft peaks.
Drop a couple of large spoonfuls of the cream into 2 wine glasses then press in a cake round followed by a thin layer of raspberry sauce. Repeat until you've almost filled the glass. End with a layer of cake, then cream and then drizzled berry sauce over the top.
http://www.foodnetwork.com/videos/quick-鈥?/a>
And thats a video showing how to do it. :)vista
Try this but use raspberries and raspberry jello instead. If you want to cut calories you can use sugar free jello.
Very Good.
Strawberry Bavarian
1 (3 ounce) box strawberry gelatin
1 cup boiling water
1 (10 ounce) package frozen sliced strawberries
1 cup heavy cream
Dissolve gelatin in boiling water
. Break strawberries into gelatin.
Stir until ice from strawberries is melted; refrigerate for 10 minutes.
Beat cream until peaks form; fold into gelatin with rubber spatula.
Pour into parfeit glass; refrigerate for at least 2 hours.
Unmold; garnish with fresh strawberries.
Yields 6 to 8 servings.What's a recipe for a nice, light raspberry parfait?
This one is easy, and 10 minutes prep time! :)
Ingredients
* 6 tablespoons raspberry jam
* 2 tablespoons water
* 1 (10-ounce) pound cake
* 3/4 cups heavy cream
* 2 tablespoons sugar
Directions
In a small bowl, whisk together jam and water, set aside.
Cut the pound cake into thin slices about 1/8-inch thick. Take one of the wine glasses that you will use to serve the dessert in and cut out a circle from each slice of cake by pressing the rim of the glass into the cake. When you're done, wash the glass.
In a large mixing bowl, whip the heavy cream with a whisk or electric mixer until it just begins to hold soft peaks when you pull the beaters out. Sprinkle in the sugar and continue beating to soft peaks.
Drop a couple of large spoonfuls of the cream into 2 wine glasses then press in a cake round followed by a thin layer of raspberry sauce. Repeat until you've almost filled the glass. End with a layer of cake, then cream and then drizzled berry sauce over the top.
http://www.foodnetwork.com/videos/quick-鈥?/a>
And thats a video showing how to do it. :)
I found a recipe that includes light cream but can't find it in the dairy. Does it use a different name?
I don't know what you are making, but I think you can use just regular cream, table cream, whatever they are calling it. The only time you have to worry about grabbing the right cream is when you are going to whip it. Cream for whipping has a greater fat content.I found a recipe that includes light cream but can't find it in the dairy. Does it use a different name?
usually it is right in the same section as heavy cream, canned whipped cream, and coffee creamer. I have not seen it called a different name that I can recall..........ask someone who works at the grocery store where it is locatedI found a recipe that includes light cream but can't find it in the dairy. Does it use a different name?
OK when you see the shelf that has the cream on it. One carton is going to say ';Heavy Whipping Cream';, the other will say, Just ';Whipping cream'; The one that says ';Whipping cream'; is the light one. Heres a tip on whipping cream, whip in a packet of knox non flavored Gelatine and the whipped cream will hold it's shape for the next day.
depends on what you are using it for but you might be ok with Lite Half and Half (cream), light whipping cream.
good luck
Light Cream = Half %26amp; Half
it's just regular cream, as opposed to heavy cream or whipping cream.
You can use half and half which is half cream and half milk which is light cream, the lightest they sell. Also I believe the regular whipping cream is light also.
You must be reading from an American recipe but are located in another country. Most countries (but not the US) will label the butterfat content of creams; American ';light'; cream is I believe 10 or 11 percent. It's called ';Table Cream'; in Canadian English.
usually it is right in the same section as heavy cream, canned whipped cream, and coffee creamer. I have not seen it called a different name that I can recall..........ask someone who works at the grocery store where it is locatedI found a recipe that includes light cream but can't find it in the dairy. Does it use a different name?
OK when you see the shelf that has the cream on it. One carton is going to say ';Heavy Whipping Cream';, the other will say, Just ';Whipping cream'; The one that says ';Whipping cream'; is the light one. Heres a tip on whipping cream, whip in a packet of knox non flavored Gelatine and the whipped cream will hold it's shape for the next day.
depends on what you are using it for but you might be ok with Lite Half and Half (cream), light whipping cream.
good luck
Light Cream = Half %26amp; Half
it's just regular cream, as opposed to heavy cream or whipping cream.
You can use half and half which is half cream and half milk which is light cream, the lightest they sell. Also I believe the regular whipping cream is light also.
You must be reading from an American recipe but are located in another country. Most countries (but not the US) will label the butterfat content of creams; American ';light'; cream is I believe 10 or 11 percent. It's called ';Table Cream'; in Canadian English.
What is a good basic very sweet, light and moist cupcake recipe?
one that is adaptable, perhaps.What is a good basic very sweet, light and moist cupcake recipe?
sweet corn muffins on the side of the Albers cornmeal boxWhat is a good basic very sweet, light and moist cupcake recipe?
Use whatever frosting recipe you like on these.
Yellow Cupcakes
For the cupcakes:
18 tablespoons (2录 sticks) unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1陆 teaspoons pure vanilla extract
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
Heat the oven to 350潞F. Line muffin pans with paper liners.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Fill the cupcake liners to the top with batter. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature before topping with icing.
--Ina Garten
-------------------------------
Chocolate Cupcakes
Yield: 12 cupcakes
12 Tbsp. (1陆 sticks) unsalted butter, room temp
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, room temp
2 tsp pure vanilla extract
1 cup buttermilk, shaken, room temp
陆 cup sour cream, room temp
2 Tbsp. brewed coffee
1 3/4 cups all-purpose flour
1 cup d cocoa powder
1陆 teaspoons baking soda
陆 tsp kosher salt
Preheat the oven to 350潞F. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
--Ina Garten
2 eggs
1 teaspoon vanilla
2/3 cup sugar
1/2 cup butter
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
prepared frosting
Directions
1Preheat oven to 350掳F.
2Place all ingredients in a bowl and beat together until mixture is smooth.
3Line muffin pan.
4Half fill each paper with batter.
5Bake 18-20 mins or until toothpick comes out clean.
6Frost as desired.
sweet corn muffins on the side of the Albers cornmeal boxWhat is a good basic very sweet, light and moist cupcake recipe?
Use whatever frosting recipe you like on these.
Yellow Cupcakes
For the cupcakes:
18 tablespoons (2录 sticks) unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1陆 teaspoons pure vanilla extract
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
Heat the oven to 350潞F. Line muffin pans with paper liners.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Fill the cupcake liners to the top with batter. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature before topping with icing.
--Ina Garten
-------------------------------
Chocolate Cupcakes
Yield: 12 cupcakes
12 Tbsp. (1陆 sticks) unsalted butter, room temp
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, room temp
2 tsp pure vanilla extract
1 cup buttermilk, shaken, room temp
陆 cup sour cream, room temp
2 Tbsp. brewed coffee
1 3/4 cups all-purpose flour
1 cup d cocoa powder
1陆 teaspoons baking soda
陆 tsp kosher salt
Preheat the oven to 350潞F. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
--Ina Garten
2 eggs
1 teaspoon vanilla
2/3 cup sugar
1/2 cup butter
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
prepared frosting
Directions
1Preheat oven to 350掳F.
2Place all ingredients in a bowl and beat together until mixture is smooth.
3Line muffin pan.
4Half fill each paper with batter.
5Bake 18-20 mins or until toothpick comes out clean.
6Frost as desired.
Recipe for chilly potatoe wedges?...other recipes for light snacks to serve with alcohol?
making chilly potato wedges is very easy. remove potato peel %26amp; parboil them with a little salt. just cut them into wedges %26amp; deep fry. drain them out of oil %26amp; sprinkle chilly flakes liberally %26amp; serve with sauce or some home made dip.
u have not mentioned if u need veg or non-veg snacks. am posting veg ones here since am not sure. hope u enjoy them %26amp; u could visit the site for non-veg recipes if u need them.
Potato Kababs
Ingredients
Potatoes - 4 medium sized
Red Onion - 1 (finely chopped)
Green chilies - 3
Coriander leaves - few
Mint leaves - few
Garam Masala powder - 1/2 tsp
Turmeric Powder -1/4 tsp
Bread slices -4
Chilli Powder - 1/2 tsp
Rice flour - 1/4 cup
Corn flour - 1/4 Cup
Oil - For Frying
Salt
Preparation
1. Boil the potatoes, and mash them
2. Dip the bread slices in water after removing the edges, squeeze them and add it to the potatoes
3. Add finely chopped onions, green chilies, coriander and mint to the mixture.
4. Add all the dry spices and salt and mix thoroughly to forma dough.
5. Make them into balls and press them out slightly or to any shape you desire.
4. Deep fry on medium flame
5. Serve hot with tomato sauce or a chutney of your choice.
Cauliflower Crisps
Ingredients
Cauliflower - 1
Corn Flour - 3 tbls
Chilli Powder - 1 tsp
Ginger/Garlic Paste - 1 tsp
Light Soya Sauce - 2 tsp
Chinese Salt - 1/4 tsp
Salt - to taste
Oil for frying
Preparation
Put cauliflower florets in boiling water with little salt and cook for 3 mins, till slightly tender. Drain the water and pat dry the florets. Mix all the other ingredients to form a thin paste using enough water. Dip the florets in the batter and fry till olden brown. Serve hot.
http://www.informationcorner.com/recipe_鈥?/a>Recipe for chilly potatoe wedges?...other recipes for light snacks to serve with alcohol?
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Chilly Potato Wedges!
Ingridients:-
1. Potato (Cut into Wedges)
2. Mixed herbs Spice Mix
3. Oil for deepp frying
4. Red Chilli Powder
Method:-
Put Mixed herbs (use can use oregano, fennel seed powder, and other herbs), Red Chilli Powder and enough oil in a bowl to form a thick paste then add little water to get the consistancy of gravy. then add potatos in the bowl, marinate for half hour and deep fry!
Good Luck!
Shrimp Snakes
Ingredients
1 6 oz Can broken shrimp
3 t Mayonnaise
1 t Parsley (dried or fresh)
3 slices Sandwich bread
2 t Sesame seeds
1/4 teaspoon Each of salt and pepper
Preparation
Cut crusts from bread and cut four squares from each slice.
Place the twelve squares on a non-stick baking sheet.
Preheat oven to 350 degrees F.
Drain the liquid off the shrimp.
(Open can with can opener, then hold the removed can top
on and pour the liquid off)
Put the drained shrimp in a bowl.
Add 3 Tablespoons mayonnaise.
Add 1 Tableshoon of dried or fresh parsley.
Add 1/4 teaspoon each salt and pepper.
Stir ingredients together.
Spoon the shrimp mixture onto the bread squares.
Sprinkle sesame seeds on top of each.
Place in pre-heated oven and bake for 8 to 10 minutes.
(When done the bread and sesame seeds will be toasted,
and the shrimp mixture will be bubbly).
Remove shrimp snakes from the oven.
Allow them to cool for 5 minutes,
so they can be picked up easily.
Place shrimp snakes on a plate, and serve.
-------------------------
Stuffed Mushrooms
Ingredients
12 Large mushrooms
6 oz Mild or hot sausage
3 tbsp Seasoned bread crumbs
1/2 cup Shredded mozzarella cheese, divided
2 tsp Dried parsley
Preparation
Preheat oven to 375.
Grease a large baking sheet.
Remove and chop mushroom stems, reserving caps.
Heat a medium skillet over medium-high heat.
Add sausage.
Cook until browned and crumbly, about 5 minutes.
Drain.
Stir in chopped mushroom stems, bread crumbs and 1/4 cup mozzarella into skillet.
Remove skillet from heat.
Spoon sausage mixture into mushroom caps.
Arrange on baking sheet.
Top mushrooms with remaining mozzarella.
Bake until stuffing is hot, about 15 minutes.
Garnish with parsley.
Cook's Notes
If preparing for a get together, keep in mind these are good and suggested servings never seem to stretch as far with snacks. For extra cheese flavor, add 3 Tbsp. grated Parmesan to bread crumbs. Can prepare up to baking point of recipe 3 hours in advance.
Nutrient Information
1461 Calories
9.7g Total Fat
4.8g Saturated Fat
0.1g Polyunsaturated Fat
5.2g Carbohydrates
10g Protein
397.1mg Sodium
0.6g FiberRecipe for chilly potatoe wedges?...other recipes for light snacks to serve with alcohol?
I like this wedgie recipe...
Toss one capful of Mrs. Dash Extra Spicy with potato wedges, olive oil and garlic; bake at 400* - 20 minutes. Turn potatoes; bake 15 more minutes.
';Pepper Poppers';
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons cornmeal
1/2 cup milk
1 egg; beaten
6 large green chilies (7 oz.) can, or small green peppers
8 oz. pkg. cream cheese
Sift flour, baking powder and salt; add cornmeal. In small bowl combine 1/2 cup milk and egg; pour over flour mixture and stir. Stuff chilies or peppers with cream cheese. Dip chilies into batter; fry until golden. Drain. Serve with salsa and sour cream on the side.
I would just keep it simple (especially if you're serving dinner afterwards) - thin slices of salami / sausage, olives, pate', Bologna ham cut into cubes, pickles, cashew nuts...
try this link
http://www.google.com/custom?domains=www鈥?/a>
Chilly Potato Wedges!
Ingridients:-
1. Potato (Cut into Wedges)
2. Mixed herbs Spice Mix
3. Oil for deepp frying
4. Red Chilli Powder
Method:-
Put Mixed herbs (use can use oregano, fennel seed powder, and other herbs), Red Chilli Powder and enough oil in a bowl to form a thick paste then add little water to get the consistancy of gravy. then add potatos in the bowl, marinate for half hour and deep fry!
Good Luck!
Shrimp Snakes
Ingredients
1 6 oz Can broken shrimp
3 t Mayonnaise
1 t Parsley (dried or fresh)
3 slices Sandwich bread
2 t Sesame seeds
1/4 teaspoon Each of salt and pepper
Preparation
Cut crusts from bread and cut four squares from each slice.
Place the twelve squares on a non-stick baking sheet.
Preheat oven to 350 degrees F.
Drain the liquid off the shrimp.
(Open can with can opener, then hold the removed can top
on and pour the liquid off)
Put the drained shrimp in a bowl.
Add 3 Tablespoons mayonnaise.
Add 1 Tableshoon of dried or fresh parsley.
Add 1/4 teaspoon each salt and pepper.
Stir ingredients together.
Spoon the shrimp mixture onto the bread squares.
Sprinkle sesame seeds on top of each.
Place in pre-heated oven and bake for 8 to 10 minutes.
(When done the bread and sesame seeds will be toasted,
and the shrimp mixture will be bubbly).
Remove shrimp snakes from the oven.
Allow them to cool for 5 minutes,
so they can be picked up easily.
Place shrimp snakes on a plate, and serve.
-------------------------
Stuffed Mushrooms
Ingredients
12 Large mushrooms
6 oz Mild or hot sausage
3 tbsp Seasoned bread crumbs
1/2 cup Shredded mozzarella cheese, divided
2 tsp Dried parsley
Preparation
Preheat oven to 375.
Grease a large baking sheet.
Remove and chop mushroom stems, reserving caps.
Heat a medium skillet over medium-high heat.
Add sausage.
Cook until browned and crumbly, about 5 minutes.
Drain.
Stir in chopped mushroom stems, bread crumbs and 1/4 cup mozzarella into skillet.
Remove skillet from heat.
Spoon sausage mixture into mushroom caps.
Arrange on baking sheet.
Top mushrooms with remaining mozzarella.
Bake until stuffing is hot, about 15 minutes.
Garnish with parsley.
Cook's Notes
If preparing for a get together, keep in mind these are good and suggested servings never seem to stretch as far with snacks. For extra cheese flavor, add 3 Tbsp. grated Parmesan to bread crumbs. Can prepare up to baking point of recipe 3 hours in advance.
Nutrient Information
1461 Calories
9.7g Total Fat
4.8g Saturated Fat
0.1g Polyunsaturated Fat
5.2g Carbohydrates
10g Protein
397.1mg Sodium
0.6g Fiber
Lol... i know this sounds silly... and if you're hosting an actual like..dinner party with fancy guests this wont go over well..but if its just a bunch of friends this is actually kind of funny...and good though.
Once my friend made some Chicken flavored rice pilaf for dinner..but she made SO much of it that there was a giant bowl left over of it after dinner. She put it in the fridge afterwards. She had smallish get together at her house (about 15 people) with alchohol ...and she put out some normal snacks... But all of a sudden she kept seeing people walking out into the living room munching on little chilled balls of the rice pilaf eating them saying how great of a snack it was. (the pilaf had cooled down and stuck together in little snack sized clumps!!) It was quite a surprising hit!!!
...you could make them actually FOR that occassion... make something like that.. let it chill in the fridge and see if you can make them into little balls.
Lol Sounds strange but you'd be surprised how fast they go.
its also a unique idea..noone will have ever seen that served like that before. lol
Any party with alcohol is not complete without a cheese tray? The cheese helps metabolize the alcohol, so your guests don't get too drunk? The BBQ smokies always go over well %26amp; are easy to fix. Cook up some roll sausage, mix it with cheese, cheddar or nacho is best, keep it warm in a crock pot, serve it with tortilla chips. The little finger sandwiches, ham %26amp; cheese, sandwich spread, etc. When does the party start? I'll be there! Good Luck!
CHILI
POTATO WEDGES
This recipe can be prepared in 45 minutes or less.
5 pounds boiling potatoes (preferably Yukon Gold; 6 to 8 medium)
2 tablespoons olive oil
1 tablespoon chili powder
Preheat oven to 425掳F and oil a large shallow baking pan large enough to hold potatoes in one layer. Peel potatoes and cut each lengthwise into 6 wedges. Toss potatoes with oil, chili and salt and pepper to taste. Roast potatoes in lower third of oven until undersides are golden, about 40 minutes. Turn potatoes over and continue roasting until undersides are golden and potatoes are tender, about 20 minutes more.
Serves 8.
u have not mentioned if u need veg or non-veg snacks. am posting veg ones here since am not sure. hope u enjoy them %26amp; u could visit the site for non-veg recipes if u need them.
Potato Kababs
Ingredients
Potatoes - 4 medium sized
Red Onion - 1 (finely chopped)
Green chilies - 3
Coriander leaves - few
Mint leaves - few
Garam Masala powder - 1/2 tsp
Turmeric Powder -1/4 tsp
Bread slices -4
Chilli Powder - 1/2 tsp
Rice flour - 1/4 cup
Corn flour - 1/4 Cup
Oil - For Frying
Salt
Preparation
1. Boil the potatoes, and mash them
2. Dip the bread slices in water after removing the edges, squeeze them and add it to the potatoes
3. Add finely chopped onions, green chilies, coriander and mint to the mixture.
4. Add all the dry spices and salt and mix thoroughly to forma dough.
5. Make them into balls and press them out slightly or to any shape you desire.
4. Deep fry on medium flame
5. Serve hot with tomato sauce or a chutney of your choice.
Cauliflower Crisps
Ingredients
Cauliflower - 1
Corn Flour - 3 tbls
Chilli Powder - 1 tsp
Ginger/Garlic Paste - 1 tsp
Light Soya Sauce - 2 tsp
Chinese Salt - 1/4 tsp
Salt - to taste
Oil for frying
Preparation
Put cauliflower florets in boiling water with little salt and cook for 3 mins, till slightly tender. Drain the water and pat dry the florets. Mix all the other ingredients to form a thin paste using enough water. Dip the florets in the batter and fry till olden brown. Serve hot.
http://www.informationcorner.com/recipe_鈥?/a>Recipe for chilly potatoe wedges?...other recipes for light snacks to serve with alcohol?
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Chilly Potato Wedges!
Ingridients:-
1. Potato (Cut into Wedges)
2. Mixed herbs Spice Mix
3. Oil for deepp frying
4. Red Chilli Powder
Method:-
Put Mixed herbs (use can use oregano, fennel seed powder, and other herbs), Red Chilli Powder and enough oil in a bowl to form a thick paste then add little water to get the consistancy of gravy. then add potatos in the bowl, marinate for half hour and deep fry!
Good Luck!
Shrimp Snakes
Ingredients
1 6 oz Can broken shrimp
3 t Mayonnaise
1 t Parsley (dried or fresh)
3 slices Sandwich bread
2 t Sesame seeds
1/4 teaspoon Each of salt and pepper
Preparation
Cut crusts from bread and cut four squares from each slice.
Place the twelve squares on a non-stick baking sheet.
Preheat oven to 350 degrees F.
Drain the liquid off the shrimp.
(Open can with can opener, then hold the removed can top
on and pour the liquid off)
Put the drained shrimp in a bowl.
Add 3 Tablespoons mayonnaise.
Add 1 Tableshoon of dried or fresh parsley.
Add 1/4 teaspoon each salt and pepper.
Stir ingredients together.
Spoon the shrimp mixture onto the bread squares.
Sprinkle sesame seeds on top of each.
Place in pre-heated oven and bake for 8 to 10 minutes.
(When done the bread and sesame seeds will be toasted,
and the shrimp mixture will be bubbly).
Remove shrimp snakes from the oven.
Allow them to cool for 5 minutes,
so they can be picked up easily.
Place shrimp snakes on a plate, and serve.
-------------------------
Stuffed Mushrooms
Ingredients
12 Large mushrooms
6 oz Mild or hot sausage
3 tbsp Seasoned bread crumbs
1/2 cup Shredded mozzarella cheese, divided
2 tsp Dried parsley
Preparation
Preheat oven to 375.
Grease a large baking sheet.
Remove and chop mushroom stems, reserving caps.
Heat a medium skillet over medium-high heat.
Add sausage.
Cook until browned and crumbly, about 5 minutes.
Drain.
Stir in chopped mushroom stems, bread crumbs and 1/4 cup mozzarella into skillet.
Remove skillet from heat.
Spoon sausage mixture into mushroom caps.
Arrange on baking sheet.
Top mushrooms with remaining mozzarella.
Bake until stuffing is hot, about 15 minutes.
Garnish with parsley.
Cook's Notes
If preparing for a get together, keep in mind these are good and suggested servings never seem to stretch as far with snacks. For extra cheese flavor, add 3 Tbsp. grated Parmesan to bread crumbs. Can prepare up to baking point of recipe 3 hours in advance.
Nutrient Information
1461 Calories
9.7g Total Fat
4.8g Saturated Fat
0.1g Polyunsaturated Fat
5.2g Carbohydrates
10g Protein
397.1mg Sodium
0.6g FiberRecipe for chilly potatoe wedges?...other recipes for light snacks to serve with alcohol?
I like this wedgie recipe...
Toss one capful of Mrs. Dash Extra Spicy with potato wedges, olive oil and garlic; bake at 400* - 20 minutes. Turn potatoes; bake 15 more minutes.
';Pepper Poppers';
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons cornmeal
1/2 cup milk
1 egg; beaten
6 large green chilies (7 oz.) can, or small green peppers
8 oz. pkg. cream cheese
Sift flour, baking powder and salt; add cornmeal. In small bowl combine 1/2 cup milk and egg; pour over flour mixture and stir. Stuff chilies or peppers with cream cheese. Dip chilies into batter; fry until golden. Drain. Serve with salsa and sour cream on the side.
I would just keep it simple (especially if you're serving dinner afterwards) - thin slices of salami / sausage, olives, pate', Bologna ham cut into cubes, pickles, cashew nuts...
try this link
http://www.google.com/custom?domains=www鈥?/a>
Chilly Potato Wedges!
Ingridients:-
1. Potato (Cut into Wedges)
2. Mixed herbs Spice Mix
3. Oil for deepp frying
4. Red Chilli Powder
Method:-
Put Mixed herbs (use can use oregano, fennel seed powder, and other herbs), Red Chilli Powder and enough oil in a bowl to form a thick paste then add little water to get the consistancy of gravy. then add potatos in the bowl, marinate for half hour and deep fry!
Good Luck!
Shrimp Snakes
Ingredients
1 6 oz Can broken shrimp
3 t Mayonnaise
1 t Parsley (dried or fresh)
3 slices Sandwich bread
2 t Sesame seeds
1/4 teaspoon Each of salt and pepper
Preparation
Cut crusts from bread and cut four squares from each slice.
Place the twelve squares on a non-stick baking sheet.
Preheat oven to 350 degrees F.
Drain the liquid off the shrimp.
(Open can with can opener, then hold the removed can top
on and pour the liquid off)
Put the drained shrimp in a bowl.
Add 3 Tablespoons mayonnaise.
Add 1 Tableshoon of dried or fresh parsley.
Add 1/4 teaspoon each salt and pepper.
Stir ingredients together.
Spoon the shrimp mixture onto the bread squares.
Sprinkle sesame seeds on top of each.
Place in pre-heated oven and bake for 8 to 10 minutes.
(When done the bread and sesame seeds will be toasted,
and the shrimp mixture will be bubbly).
Remove shrimp snakes from the oven.
Allow them to cool for 5 minutes,
so they can be picked up easily.
Place shrimp snakes on a plate, and serve.
-------------------------
Stuffed Mushrooms
Ingredients
12 Large mushrooms
6 oz Mild or hot sausage
3 tbsp Seasoned bread crumbs
1/2 cup Shredded mozzarella cheese, divided
2 tsp Dried parsley
Preparation
Preheat oven to 375.
Grease a large baking sheet.
Remove and chop mushroom stems, reserving caps.
Heat a medium skillet over medium-high heat.
Add sausage.
Cook until browned and crumbly, about 5 minutes.
Drain.
Stir in chopped mushroom stems, bread crumbs and 1/4 cup mozzarella into skillet.
Remove skillet from heat.
Spoon sausage mixture into mushroom caps.
Arrange on baking sheet.
Top mushrooms with remaining mozzarella.
Bake until stuffing is hot, about 15 minutes.
Garnish with parsley.
Cook's Notes
If preparing for a get together, keep in mind these are good and suggested servings never seem to stretch as far with snacks. For extra cheese flavor, add 3 Tbsp. grated Parmesan to bread crumbs. Can prepare up to baking point of recipe 3 hours in advance.
Nutrient Information
1461 Calories
9.7g Total Fat
4.8g Saturated Fat
0.1g Polyunsaturated Fat
5.2g Carbohydrates
10g Protein
397.1mg Sodium
0.6g Fiber
Lol... i know this sounds silly... and if you're hosting an actual like..dinner party with fancy guests this wont go over well..but if its just a bunch of friends this is actually kind of funny...and good though.
Once my friend made some Chicken flavored rice pilaf for dinner..but she made SO much of it that there was a giant bowl left over of it after dinner. She put it in the fridge afterwards. She had smallish get together at her house (about 15 people) with alchohol ...and she put out some normal snacks... But all of a sudden she kept seeing people walking out into the living room munching on little chilled balls of the rice pilaf eating them saying how great of a snack it was. (the pilaf had cooled down and stuck together in little snack sized clumps!!) It was quite a surprising hit!!!
...you could make them actually FOR that occassion... make something like that.. let it chill in the fridge and see if you can make them into little balls.
Lol Sounds strange but you'd be surprised how fast they go.
its also a unique idea..noone will have ever seen that served like that before. lol
Any party with alcohol is not complete without a cheese tray? The cheese helps metabolize the alcohol, so your guests don't get too drunk? The BBQ smokies always go over well %26amp; are easy to fix. Cook up some roll sausage, mix it with cheese, cheddar or nacho is best, keep it warm in a crock pot, serve it with tortilla chips. The little finger sandwiches, ham %26amp; cheese, sandwich spread, etc. When does the party start? I'll be there! Good Luck!
CHILI
POTATO WEDGES
This recipe can be prepared in 45 minutes or less.
5 pounds boiling potatoes (preferably Yukon Gold; 6 to 8 medium)
2 tablespoons olive oil
1 tablespoon chili powder
Preheat oven to 425掳F and oil a large shallow baking pan large enough to hold potatoes in one layer. Peel potatoes and cut each lengthwise into 6 wedges. Toss potatoes with oil, chili and salt and pepper to taste. Roast potatoes in lower third of oven until undersides are golden, about 40 minutes. Turn potatoes over and continue roasting until undersides are golden and potatoes are tender, about 20 minutes more.
Serves 8.
I need a good donut or light roll recipe for over 5000 feet above sea level.....?
I would try allrecipes.comI need a good donut or light roll recipe for over 5000 feet above sea level.....?
try krispie creme, and make sure you get them when the sign is on hot now LOL LMAO. I crack my self up LOL
try krispie creme, and make sure you get them when the sign is on hot now LOL LMAO. I crack my self up LOL
Can anyone give me a recipe for a light and moist sponge cake please?
Sponge Cake
2 large eggs whisked til nearly white in colour with 3oz castor sugar. Carefully fold in 3oz self raising flour, which has been sieved with 1/2 teas baking powder, a little at a time. Slowly pour mix into a 7'; round, greased and base lined tin. Bake at gas 5 or equivalent for approx 30 mins or light golden brown and springy to touch. Leave to cool in tin for 5mins then turn out on wire rack, remove greaseproof paper.Can anyone give me a recipe for a light and moist sponge cake please?
moist chocolate cake
Ingredients
550ml flour
350ml sugar
20ml baking powder
60ml cocoa
1ml salt
4 egg yolks
275ml oil
5ml vanilla essence
275ml boiling water
4 egg whites
Directions
preheat oven to 180C
grease and line 2 200mm cake tins with wax paper
sift dry ingredients together in 2 l bowl
shake egg yolks, oil and vanilla well together
add to dry ingredients with boiling water. Mix well
whip egg whites until stiff with electric beater
fold into mixture with paddle scraper
pour batter into prepared tins
bake 25-30minCan anyone give me a recipe for a light and moist sponge cake please?
get a recipe for a swish roll. This is the lightest you'll get because it contains NO fats.
Heh heh. You said 'moist'.
Take 5 eggs, 125 g of wheat flour, 125 g of corn flour (or vanilla custard powder for extra flavour and colour), 2 teaspoons of baking powder and 250 g of sugar. Start with whipping the eggs at highest speed until creamy and almost white. Add the sugar and continue whipping high speed. The mixture has to be light and fluffy. Add the flour/custard powder/baking powder mix bit by bit in small quantities. Once the flour goes in, whip at slower speed. As soon as the flour is smoothed in, fill the mixture into a baking tray and bake at 175掳C until golden brown. Time varies dependent on the oven and the tin/tray you bake it in. (approx. 20 to 35 min.) To make sure it is ready, do the skewer test. A skewer stuck into the middle of the cake has to come up clean without any traces of dough.
This is the lightest sponge cake there is, virtually fat free. If you want something more-ish, just add 250 ml of vegetable oil to the mixture (you can also take soft butter or margarine, but oil makes it moister). Slowly pour in the oil after you have whipped the eggs and sugar, keep whipping, and continue as mentioned before.
If you want your cake bigger or smaller, you can use this simple formula: 50 g sugar/flour/fat per egg. This recipe is the basis for lots of variations. Have fun trying them all out!
2 large eggs whisked til nearly white in colour with 3oz castor sugar. Carefully fold in 3oz self raising flour, which has been sieved with 1/2 teas baking powder, a little at a time. Slowly pour mix into a 7'; round, greased and base lined tin. Bake at gas 5 or equivalent for approx 30 mins or light golden brown and springy to touch. Leave to cool in tin for 5mins then turn out on wire rack, remove greaseproof paper.Can anyone give me a recipe for a light and moist sponge cake please?
moist chocolate cake
Ingredients
550ml flour
350ml sugar
20ml baking powder
60ml cocoa
1ml salt
4 egg yolks
275ml oil
5ml vanilla essence
275ml boiling water
4 egg whites
Directions
preheat oven to 180C
grease and line 2 200mm cake tins with wax paper
sift dry ingredients together in 2 l bowl
shake egg yolks, oil and vanilla well together
add to dry ingredients with boiling water. Mix well
whip egg whites until stiff with electric beater
fold into mixture with paddle scraper
pour batter into prepared tins
bake 25-30minCan anyone give me a recipe for a light and moist sponge cake please?
get a recipe for a swish roll. This is the lightest you'll get because it contains NO fats.
Heh heh. You said 'moist'.
Take 5 eggs, 125 g of wheat flour, 125 g of corn flour (or vanilla custard powder for extra flavour and colour), 2 teaspoons of baking powder and 250 g of sugar. Start with whipping the eggs at highest speed until creamy and almost white. Add the sugar and continue whipping high speed. The mixture has to be light and fluffy. Add the flour/custard powder/baking powder mix bit by bit in small quantities. Once the flour goes in, whip at slower speed. As soon as the flour is smoothed in, fill the mixture into a baking tray and bake at 175掳C until golden brown. Time varies dependent on the oven and the tin/tray you bake it in. (approx. 20 to 35 min.) To make sure it is ready, do the skewer test. A skewer stuck into the middle of the cake has to come up clean without any traces of dough.
This is the lightest sponge cake there is, virtually fat free. If you want something more-ish, just add 250 ml of vegetable oil to the mixture (you can also take soft butter or margarine, but oil makes it moister). Slowly pour in the oil after you have whipped the eggs and sugar, keep whipping, and continue as mentioned before.
If you want your cake bigger or smaller, you can use this simple formula: 50 g sugar/flour/fat per egg. This recipe is the basis for lots of variations. Have fun trying them all out!
Need a recipe for that light fluffy whipped icing?
Not the buttercream kind, thnxNeed a recipe for that light fluffy whipped icing?
here it is..
Fluffy White Icing
1/4 cup Butter
1/2 cup Shortening
1 cup Sugar
3 tsp. Flour
1 tsp. Vanilla
1/2 cup Warm Milk
Beat all ingredients together with a electric mixer on med. speed untill smooth and fluffy.
Takes approximately 10 minutes. ( longer you beat the fluffier icing will get )
Royal Icing
5 TBSP. MERINGUE POWDER (dried egg whites)
5 TBSP. WARM WATER
4 to 4 1/2 CUPS ICING SUGAR
Combine warm water and meringue powder and beat with electric mixer till foamy
and meringue powder is dissolved. Add icing sugar 1 cup at a time mixing on medium
speed for 7 - 10 min. Icing will form peaks when done.
This fast, hard drying icing is ideal for decorating Cookies and Gingerbread Houses. Keep bowl of icing covered
with a damp cloth at all times. Store icing in grease proof airtight containers. Colors well with paste colors.
Basic Decorator Buttercream Icing
7-1/2 to 8 CUPS ICING SUGAR
1/2 CUP WATER
2 CUPS SHORTENING
1 TSP. CLEAR VANILLA
Using an electric mixer mix 2 cups icing sugar, 1/4 cup of shortening,water and vanilla
till smooth. Add remaining icing sugar and shortening alternately and mix on low speed
for about 5 min. Scrape down sides of bowl and mix for 3 - 5 min. on medium speed.
Store icing in airtight container in fridge for 4 - 6 weeks. You can color this icing deep or bright colors.
* To thin this icing down add a small amount of water. * To stiffen icing add a little icing sugar.
For a richer less sweet icing you can substitute 1 cup butter + 1 cup shortening for the 2 cups shortening
( When adding butter, icing only keeps 2 wks. in fridge and is softer to work with. )
Cooked Whipped Icing
Similar to French Buttercream or Jeanne's Icing
1 CUP MILK
3 TBSP. CORNSTARCH
1/2 CUP WHITE MARGARINE
3/4 CUP SHORTENING
1 CUP FINE GRANULAR SUGAR (berry sugar)
2 TSP. CLEAR VANILLA
Combine cornstarch and milk in a sauce pan. Cook over medium heat until thick, stirring
slowly and constantly. When thick remove from heat and keep stirring until mixture is
cool. Combine margarine, shortening and sugar and beat with electric mixer until creamy.
This takes about 7 - 10 minutes. Add to cooled milk mixture, add vanilla and beat on
medium speed till icing resembles whipped cream.
Butter can be substituted if white margarine is not avilable but will color the icing off yellow.
This icing is best when made fresh as it does not keep well.
This icing can only be colored pastel shades.
Cream Cheese Icing
1/2 CUP BUTTER (slightly softened)
8 OZ. CREAM CHEESE (softened) Don't use light cream cheese
4 CUPS ICING SUGAR
1 TBPS. MILK
Using a electric mixer cream butter and cream cheese on med. speed till smooth.
Add milk then icing sugar 1 cup at a time. When all icing sugar is added mix on
high speed for 30 sec. to 1 minute.
Store in airtight container in fridge up to 2 weeks. Can only be colored pastel shades.
Great icing for Carrot Cakes. Not a good icing for character cakes (too soft)
* To thin icing add a little milk. * To stiffen icing add a little icing sugar.
No-Cook Marshmallow Frosting
2 EGG WHITES
1/4 TSP. SALT
1/4 CUP FINE GRANULAR SUGAR ( berry sugar )
3/4 CORN SYRUP
1-1/4 TSP. CLEAR VANILLA
Using electric mixer, beat egg whites and salt untill soft peaks form. Add sugar gradually,
beating constantly untill smooth and glossy. Add vanilla, then slowly add corn syrup a
little at a time, beating after each addition untill the frosting peaks.
The finished icing has the texture and appearance of marshmellow cream. Use icing Immediately.
Best used as a frosting on cake as it is too soft to decorate with. Pastel colors only.
Frosting for Angel Food Cake
1 - 3 ounce package of flavored Jello crystals
1 cup Sugar
2 cups Whipping Cream
Combine and beat all ingredients with an electric mixer on medium speed till stiff.
Split angel food cake into 3 layers and spread frosting between layers and over the top and sides.
Iced cake can be kept overnight in refrigerator and will not soak up.
Creamy Coffee Frosting
2 tsp. Instant Coffee Crystals
2 Tbsp. Hot Water
3/4 cup Soft Butter
6 cups Icing Sugar
4 Tbsp. Milk
1 tsp. Vanilla
Disolve coffee in water. Combine butter, icing sugar, vanilla, milk and coffee mixture in a
large bowl. Beat with an electric mixer at medium speed untill icing is smooth and creamy.
Ganache Glaze
1/2 cup Whipping Cream
14 ounce chocolate wafers or coatings
Break wafers into pieces. Heat whipping cream in heavy saucepan just to boiling.
Remove from heat; add chopped wafers and stir untill smooth and glossy.
Cool slightly and pour over buttercream iced cake. This recipe covers a 10 inch round cake
Maple Icing
2 cups Butter
3 cups Icing Sugar
6 Tbsp. Maple Syrup
1 tsp. Orange Juice Concentrate
1 tsp. grated lemon rind
Cream together all ingredients with electric mixer on med. speed until icing is fluffy.
7 Minute Vanilla Frosting
1/2 cup Cold Water
1 Egg White
1 cup Sugar
1/4 tsp. Baking Powder
1 tsp. Vanilla
Combine water, egg white and sugar in top of double boiler. Beat 5 - 7 min. on med.
speed with electric mixer over boiling water till frosting stands in peaks. Remove from
heat and beat in baking powder and vanilla.
Frosts 8 inch cake.Need a recipe for that light fluffy whipped icing?
Havent got a clue but im loving your chicken picture
Expanding Frosting - - -
When you buy a container of cake frosting from the store , whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.vista
here it is..
Fluffy White Icing
1/4 cup Butter
1/2 cup Shortening
1 cup Sugar
3 tsp. Flour
1 tsp. Vanilla
1/2 cup Warm Milk
Beat all ingredients together with a electric mixer on med. speed untill smooth and fluffy.
Takes approximately 10 minutes. ( longer you beat the fluffier icing will get )
Royal Icing
5 TBSP. MERINGUE POWDER (dried egg whites)
5 TBSP. WARM WATER
4 to 4 1/2 CUPS ICING SUGAR
Combine warm water and meringue powder and beat with electric mixer till foamy
and meringue powder is dissolved. Add icing sugar 1 cup at a time mixing on medium
speed for 7 - 10 min. Icing will form peaks when done.
This fast, hard drying icing is ideal for decorating Cookies and Gingerbread Houses. Keep bowl of icing covered
with a damp cloth at all times. Store icing in grease proof airtight containers. Colors well with paste colors.
Basic Decorator Buttercream Icing
7-1/2 to 8 CUPS ICING SUGAR
1/2 CUP WATER
2 CUPS SHORTENING
1 TSP. CLEAR VANILLA
Using an electric mixer mix 2 cups icing sugar, 1/4 cup of shortening,water and vanilla
till smooth. Add remaining icing sugar and shortening alternately and mix on low speed
for about 5 min. Scrape down sides of bowl and mix for 3 - 5 min. on medium speed.
Store icing in airtight container in fridge for 4 - 6 weeks. You can color this icing deep or bright colors.
* To thin this icing down add a small amount of water. * To stiffen icing add a little icing sugar.
For a richer less sweet icing you can substitute 1 cup butter + 1 cup shortening for the 2 cups shortening
( When adding butter, icing only keeps 2 wks. in fridge and is softer to work with. )
Cooked Whipped Icing
Similar to French Buttercream or Jeanne's Icing
1 CUP MILK
3 TBSP. CORNSTARCH
1/2 CUP WHITE MARGARINE
3/4 CUP SHORTENING
1 CUP FINE GRANULAR SUGAR (berry sugar)
2 TSP. CLEAR VANILLA
Combine cornstarch and milk in a sauce pan. Cook over medium heat until thick, stirring
slowly and constantly. When thick remove from heat and keep stirring until mixture is
cool. Combine margarine, shortening and sugar and beat with electric mixer until creamy.
This takes about 7 - 10 minutes. Add to cooled milk mixture, add vanilla and beat on
medium speed till icing resembles whipped cream.
Butter can be substituted if white margarine is not avilable but will color the icing off yellow.
This icing is best when made fresh as it does not keep well.
This icing can only be colored pastel shades.
Cream Cheese Icing
1/2 CUP BUTTER (slightly softened)
8 OZ. CREAM CHEESE (softened) Don't use light cream cheese
4 CUPS ICING SUGAR
1 TBPS. MILK
Using a electric mixer cream butter and cream cheese on med. speed till smooth.
Add milk then icing sugar 1 cup at a time. When all icing sugar is added mix on
high speed for 30 sec. to 1 minute.
Store in airtight container in fridge up to 2 weeks. Can only be colored pastel shades.
Great icing for Carrot Cakes. Not a good icing for character cakes (too soft)
* To thin icing add a little milk. * To stiffen icing add a little icing sugar.
No-Cook Marshmallow Frosting
2 EGG WHITES
1/4 TSP. SALT
1/4 CUP FINE GRANULAR SUGAR ( berry sugar )
3/4 CORN SYRUP
1-1/4 TSP. CLEAR VANILLA
Using electric mixer, beat egg whites and salt untill soft peaks form. Add sugar gradually,
beating constantly untill smooth and glossy. Add vanilla, then slowly add corn syrup a
little at a time, beating after each addition untill the frosting peaks.
The finished icing has the texture and appearance of marshmellow cream. Use icing Immediately.
Best used as a frosting on cake as it is too soft to decorate with. Pastel colors only.
Frosting for Angel Food Cake
1 - 3 ounce package of flavored Jello crystals
1 cup Sugar
2 cups Whipping Cream
Combine and beat all ingredients with an electric mixer on medium speed till stiff.
Split angel food cake into 3 layers and spread frosting between layers and over the top and sides.
Iced cake can be kept overnight in refrigerator and will not soak up.
Creamy Coffee Frosting
2 tsp. Instant Coffee Crystals
2 Tbsp. Hot Water
3/4 cup Soft Butter
6 cups Icing Sugar
4 Tbsp. Milk
1 tsp. Vanilla
Disolve coffee in water. Combine butter, icing sugar, vanilla, milk and coffee mixture in a
large bowl. Beat with an electric mixer at medium speed untill icing is smooth and creamy.
Ganache Glaze
1/2 cup Whipping Cream
14 ounce chocolate wafers or coatings
Break wafers into pieces. Heat whipping cream in heavy saucepan just to boiling.
Remove from heat; add chopped wafers and stir untill smooth and glossy.
Cool slightly and pour over buttercream iced cake. This recipe covers a 10 inch round cake
Maple Icing
2 cups Butter
3 cups Icing Sugar
6 Tbsp. Maple Syrup
1 tsp. Orange Juice Concentrate
1 tsp. grated lemon rind
Cream together all ingredients with electric mixer on med. speed until icing is fluffy.
7 Minute Vanilla Frosting
1/2 cup Cold Water
1 Egg White
1 cup Sugar
1/4 tsp. Baking Powder
1 tsp. Vanilla
Combine water, egg white and sugar in top of double boiler. Beat 5 - 7 min. on med.
speed with electric mixer over boiling water till frosting stands in peaks. Remove from
heat and beat in baking powder and vanilla.
Frosts 8 inch cake.Need a recipe for that light fluffy whipped icing?
Havent got a clue but im loving your chicken picture
Expanding Frosting - - -
When you buy a container of cake frosting from the store , whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.
Does anyone have a recipe for a summery, light layer cake?
Preferrably with an icing or frosting. Thanks!Does anyone have a recipe for a summery, light layer cake?
Coconut Cake Recipe
Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 25 minutes
Yield: 1 (3-layer) cake
Cake:
Basic 1-2-3-4 Cake but substitute 1 cup canned, unsweetened coconut milk for regular milk, recipe follows
Filling
3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup flaked, sweetened coconut
Frosting
1 recipe 7-minute Frosting
Flaked, sweetened coconut, for sprinkling
Follow directions for Basic 1-2-3-4 Cake, substituting coconut milk for regular milk. While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).
Prepare 7-Minute Frosting. Frost top and sides of cake. Sprinkle top and sides of cakes with additional coconut.
Yield: 1 (3-layer) cake
Preparation time: 30 minutes
Cooking time: 25 minutes
Ease of preparation: Easy
Basic 1-2-3-4 Cake:
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F.
Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.
Yield: 3 layer cakes
Preparation time: 10 minutes
Cooking time: 25 to 30 minutes
Ease of preparation: Easy
7-Minute Frosting:
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.
Yield: Frosting for 1 layer cake or approximately 8 to 12 cup cakes
Preparation time: 5 minutes
Cooking time: 7 minutes
Ease of preparation: easyDoes anyone have a recipe for a summery, light layer cake?
Mandarin Orange Cake
1 box Duncan Hines yellow cake mix
陆 c. of sugar
戮 c. of Wesson Oil
1 small can of mandarin oranges with juice
4 eggs
Mix ingredients and pour into 3 greased and floured 9 inch round layer cake pans.
Bake at 350 degrees for 25 minutes.
ICING:
2 pkgs of instant vanilla pudding
1 large container of Cool Whip
1 large can of crushed pineapple.
Combine ingredients and spread on layers, top and sides. Refrigerate.
take an angel food cake and top with a lemon glaze. glaze is 1 cup powder sugar and juice of 1 lemon
i prefer to take the angel food cake or pound, cut it into thirds, and layer a mixture of cool whip mixed with strawberries and blueberries, then spread cool whip over the whole thing once assembled again.
Rainbow Sorbet Cake
Serves 10
You can use any sorbet flavors in this layer cake; we chose these for the combination of flavors and colors. Make the five meringue disks (Steps one through five) up to five days ahead, and store them in an airtight container until you鈥檙e ready to assemble the cake.
1 1/2 cups sugar
6 large egg whites
2/3 pint mango sorbet
2/3 pint grapefruit sorbet
2/3 pint raspberry sorbet
2/3 pint green apple sorbet
1. Heat oven to 185掳. Cut a 7-inch circle from a 10-inch square of 1/4-inch-thick cardboard or Foamcore. Set circle aside to use for bottom of cake, and reserve the cut-out square as a template. Cut three 11-by-17-inch rectangles out of parchment paper, and set parchment aside.
2. Fill a medium saucepan with 2 inches of water, and bring to a simmer. Place sugar and egg whites in the bowl of an electric mixer. Hold bowl over simmering water, and whisk until warm to the touch and sugar has dissolved, about 3 minutes.
3. Using the whisk attachment, beat egg whites on medium speed until stiff and glossy, about 4 minutes; do not overbeat.
4. Place the template over one end of a piece of parchment. Scoop 1 cup egg-white mixture into the center. Using an offset spatula, spread the mixture into an even layer. Remove the template. Make another disk on other end of parchment. Create three more disks on remaining two pieces of parchment. Slide each piece of parchment onto a 11-by-17-inch baking sheet.
5. Transfer the meringue disks to the oven, and bake 1 1/2 hours, making sure they don鈥檛 brown. Turn off heat, and let the disks dry completely in oven, 6 hours to overnight.
6. Place one meringue disk on the reserved 7-inch cake round. Using a gelato paddle or a large spoon, build up an even layer of mango sorbet on top of the disk. Top with a second meringue disk. Continue the layering process, returning cake to the freezer to harden, as needed. Use remaining grapefruit, raspberry, and green-apple sorbets and the meringue disks. Top with a disk. Transfer cake to freezer, and freeze until hardened. Let soften slightly before serving. Serve with a spoon in bowls.
Sea Foam Cake with Sea Foam Sauce
TO MAKE THE CAKE:
1 c all purpose flour
1 1/2 c sugar
1 tsp baking powder
10 egg whites, stiffly beaten
1 tsp vanilla
Mix, sift flour, sugar, and baking powder 3 times. Add this to the egg whites gradually--stirring after each addition. Add vanilla. Place into a well greased pan and line this pan with waxed paper also. Bake at 350* for 35 - 45 minutes.
--------------------------------------鈥?
Sea Foam Sauce
2 Tbsp butter
1/2 c sugar
2 Tbsp flour
1 egg yolk
1 egg white, stiffly beaten
1 tsp vanilla
1/2 c boiling water
Cream butter. Mix flour with sugar. Cream into the butter. Add yolk, beat well. Add boiling water and cook over hot water until thick. Cool. Fold in egg white and vanilla. Spread over cake gently. Serve.
Orange Creamsicle Cake
Cake:
1 15-ounce box angel food cake mix
1 tablespoon orange marmalade
Frosting:
1/4 cup orange juice concentrate
1-1/2 tablespoons powdered gelatin
1 teaspoon orange marmalade
2 cups whipping cream
1 cup custard cream or prepared vanilla pudding
2 teaspoons vanilla extract or Grand Marnier liqueur
Syrup
1-1/2 cups sugar
1 cup water
2 tablespoons Grand Marnier
Topping
1 cup orange juice
1/4 cup sugar
2 teaspoons vanilla extract
1/4 cup water
1 ounce arrowroot or cornstarch
To make cake: Prepare batter following directions, then stir in marmalade. Bake in 2 round 9-inch pans, according to package directions. Cool 1 hour.
To make frosting: Combine orange juice concentrate, gelatin and marmalade in a small saucepan. Heat until melted. Cool. Whip cream until it forms soft peaks. Combine with custard or pudding. Fold in orange gelatin mixture and vanilla or liqueur.
To make syrup: Bring sugar and water to a boil. Cool, then add liqueur. To make topping: Combine juice, sugar and vanilla; bring to a boil. Remove from heat and slowly stir in arrowroot or cornstarch. Return to a boil, then allow to cool.
Assembly: Brush bottom layer of cake with syrup, then top with half the frosting. Place second layer of cake on top. Brush more syrup on the top layer, then cover the sides and top of the entire cake with frosting. Spread topping over the top of the cake.
Refrigerate 2-3 hours before serving. Serves 12.
Coconut Cake Recipe
Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 25 minutes
Yield: 1 (3-layer) cake
Cake:
Basic 1-2-3-4 Cake but substitute 1 cup canned, unsweetened coconut milk for regular milk, recipe follows
Filling
3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup flaked, sweetened coconut
Frosting
1 recipe 7-minute Frosting
Flaked, sweetened coconut, for sprinkling
Follow directions for Basic 1-2-3-4 Cake, substituting coconut milk for regular milk. While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).
Prepare 7-Minute Frosting. Frost top and sides of cake. Sprinkle top and sides of cakes with additional coconut.
Yield: 1 (3-layer) cake
Preparation time: 30 minutes
Cooking time: 25 minutes
Ease of preparation: Easy
Basic 1-2-3-4 Cake:
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F.
Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.
Yield: 3 layer cakes
Preparation time: 10 minutes
Cooking time: 25 to 30 minutes
Ease of preparation: Easy
7-Minute Frosting:
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.
Yield: Frosting for 1 layer cake or approximately 8 to 12 cup cakes
Preparation time: 5 minutes
Cooking time: 7 minutes
Ease of preparation: easyDoes anyone have a recipe for a summery, light layer cake?
Mandarin Orange Cake
1 box Duncan Hines yellow cake mix
陆 c. of sugar
戮 c. of Wesson Oil
1 small can of mandarin oranges with juice
4 eggs
Mix ingredients and pour into 3 greased and floured 9 inch round layer cake pans.
Bake at 350 degrees for 25 minutes.
ICING:
2 pkgs of instant vanilla pudding
1 large container of Cool Whip
1 large can of crushed pineapple.
Combine ingredients and spread on layers, top and sides. Refrigerate.
take an angel food cake and top with a lemon glaze. glaze is 1 cup powder sugar and juice of 1 lemon
i prefer to take the angel food cake or pound, cut it into thirds, and layer a mixture of cool whip mixed with strawberries and blueberries, then spread cool whip over the whole thing once assembled again.
Rainbow Sorbet Cake
Serves 10
You can use any sorbet flavors in this layer cake; we chose these for the combination of flavors and colors. Make the five meringue disks (Steps one through five) up to five days ahead, and store them in an airtight container until you鈥檙e ready to assemble the cake.
1 1/2 cups sugar
6 large egg whites
2/3 pint mango sorbet
2/3 pint grapefruit sorbet
2/3 pint raspberry sorbet
2/3 pint green apple sorbet
1. Heat oven to 185掳. Cut a 7-inch circle from a 10-inch square of 1/4-inch-thick cardboard or Foamcore. Set circle aside to use for bottom of cake, and reserve the cut-out square as a template. Cut three 11-by-17-inch rectangles out of parchment paper, and set parchment aside.
2. Fill a medium saucepan with 2 inches of water, and bring to a simmer. Place sugar and egg whites in the bowl of an electric mixer. Hold bowl over simmering water, and whisk until warm to the touch and sugar has dissolved, about 3 minutes.
3. Using the whisk attachment, beat egg whites on medium speed until stiff and glossy, about 4 minutes; do not overbeat.
4. Place the template over one end of a piece of parchment. Scoop 1 cup egg-white mixture into the center. Using an offset spatula, spread the mixture into an even layer. Remove the template. Make another disk on other end of parchment. Create three more disks on remaining two pieces of parchment. Slide each piece of parchment onto a 11-by-17-inch baking sheet.
5. Transfer the meringue disks to the oven, and bake 1 1/2 hours, making sure they don鈥檛 brown. Turn off heat, and let the disks dry completely in oven, 6 hours to overnight.
6. Place one meringue disk on the reserved 7-inch cake round. Using a gelato paddle or a large spoon, build up an even layer of mango sorbet on top of the disk. Top with a second meringue disk. Continue the layering process, returning cake to the freezer to harden, as needed. Use remaining grapefruit, raspberry, and green-apple sorbets and the meringue disks. Top with a disk. Transfer cake to freezer, and freeze until hardened. Let soften slightly before serving. Serve with a spoon in bowls.
Sea Foam Cake with Sea Foam Sauce
TO MAKE THE CAKE:
1 c all purpose flour
1 1/2 c sugar
1 tsp baking powder
10 egg whites, stiffly beaten
1 tsp vanilla
Mix, sift flour, sugar, and baking powder 3 times. Add this to the egg whites gradually--stirring after each addition. Add vanilla. Place into a well greased pan and line this pan with waxed paper also. Bake at 350* for 35 - 45 minutes.
--------------------------------------鈥?
Sea Foam Sauce
2 Tbsp butter
1/2 c sugar
2 Tbsp flour
1 egg yolk
1 egg white, stiffly beaten
1 tsp vanilla
1/2 c boiling water
Cream butter. Mix flour with sugar. Cream into the butter. Add yolk, beat well. Add boiling water and cook over hot water until thick. Cool. Fold in egg white and vanilla. Spread over cake gently. Serve.
Orange Creamsicle Cake
Cake:
1 15-ounce box angel food cake mix
1 tablespoon orange marmalade
Frosting:
1/4 cup orange juice concentrate
1-1/2 tablespoons powdered gelatin
1 teaspoon orange marmalade
2 cups whipping cream
1 cup custard cream or prepared vanilla pudding
2 teaspoons vanilla extract or Grand Marnier liqueur
Syrup
1-1/2 cups sugar
1 cup water
2 tablespoons Grand Marnier
Topping
1 cup orange juice
1/4 cup sugar
2 teaspoons vanilla extract
1/4 cup water
1 ounce arrowroot or cornstarch
To make cake: Prepare batter following directions, then stir in marmalade. Bake in 2 round 9-inch pans, according to package directions. Cool 1 hour.
To make frosting: Combine orange juice concentrate, gelatin and marmalade in a small saucepan. Heat until melted. Cool. Whip cream until it forms soft peaks. Combine with custard or pudding. Fold in orange gelatin mixture and vanilla or liqueur.
To make syrup: Bring sugar and water to a boil. Cool, then add liqueur. To make topping: Combine juice, sugar and vanilla; bring to a boil. Remove from heat and slowly stir in arrowroot or cornstarch. Return to a boil, then allow to cool.
Assembly: Brush bottom layer of cake with syrup, then top with half the frosting. Place second layer of cake on top. Brush more syrup on the top layer, then cover the sides and top of the entire cake with frosting. Spread topping over the top of the cake.
Refrigerate 2-3 hours before serving. Serves 12.
In San Antonio, TX Mexican street vendors sell peeled raw whole cucumbers in a light green brine, know recipe?
I live in cali i woulden't know.
=]In San Antonio, TX Mexican street vendors sell peeled raw whole cucumbers in a light green brine, know recipe?
They are actually pickles made mexican style here's the recipe:
http://www.wikihow.com/Make-Mexican-Home鈥?/a>In San Antonio, TX Mexican street vendors sell peeled raw whole cucumbers in a light green brine, know recipe?
it's probably lime juice and salt, it probably turned green because of the cucumber, it's soooo good especially w/powdered chili
=]In San Antonio, TX Mexican street vendors sell peeled raw whole cucumbers in a light green brine, know recipe?
They are actually pickles made mexican style here's the recipe:
http://www.wikihow.com/Make-Mexican-Home鈥?/a>In San Antonio, TX Mexican street vendors sell peeled raw whole cucumbers in a light green brine, know recipe?
it's probably lime juice and salt, it probably turned green because of the cucumber, it's soooo good especially w/powdered chili
I'm canning peaches & need a light syrup recipe with little or no sugar or a viable substitute for sugar?
You can use fruit juice or just water if you don't want to use syrup, just make sure it's hot.I'm canning peaches %26amp; need a light syrup recipe with little or no sugar or a viable substitute for sugar?
I think Splenda would work. It works for baking.I'm canning peaches %26amp; need a light syrup recipe with little or no sugar or a viable substitute for sugar?
splenda
you can can with fruit juice as syrup.
lite syryp means it has sugar. you could try using plain water and spices instead. the sugar actually helps to preserve the fruit, though, so you should probably keep them in the freezer. Or use juice.
when canning any kind of fruit rule of thumb for the syrup is:
sweet: equal measurement of sugar to water
semi-sweet: one part sugar to 2 parts water
less sweet: one part sugar to 3 parts water
Bring the syrup mixture up to to boil, add the fruit, bring it all back up to the boil, then turn off the heat and spoon or ladle into jars
I would use honey 1/3 and water 2/3 and cook it until the conistency of the light syrup that you desire. You probably can't use white syrup if it is sugar you are avoiding.Best wishes!
I think Splenda would work. It works for baking.I'm canning peaches %26amp; need a light syrup recipe with little or no sugar or a viable substitute for sugar?
splenda
you can can with fruit juice as syrup.
lite syryp means it has sugar. you could try using plain water and spices instead. the sugar actually helps to preserve the fruit, though, so you should probably keep them in the freezer. Or use juice.
when canning any kind of fruit rule of thumb for the syrup is:
sweet: equal measurement of sugar to water
semi-sweet: one part sugar to 2 parts water
less sweet: one part sugar to 3 parts water
Bring the syrup mixture up to to boil, add the fruit, bring it all back up to the boil, then turn off the heat and spoon or ladle into jars
I would use honey 1/3 and water 2/3 and cook it until the conistency of the light syrup that you desire. You probably can't use white syrup if it is sugar you are avoiding.Best wishes!
Can anyone share a yummy vanilla cupcake recipe with me? I'm looking for a light and moist recipe!?
Ingredients
2 cups (500 mL) sugar
4 eggs
2-1/2 cups (625 mL) all-purpose flour
1 cup (250 mL) milk
3/4 cup (175 mL) vegetable oil
2-1/4 teaspoons (11 mL) baking powder
1 teaspoon (5 mL) vanilla
Cooking Instructions:
Preheat oven to 350 degrees F (180 degrees C). Line two 9-inch (23-cm) round cake pans or one 9x13-inch (23 x 33 cm) rectangular baking pan with parchment paper. Grease the paper and the sides of the pan well.
In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don't overbeat. Pour batter into the prepared baking pan(s).
Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean. (A single rectangular pan will take longer to bake than two round ones.) Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper. Let cool completely before covering with frosting, if desired.Can anyone share a yummy vanilla cupcake recipe with me? I'm looking for a light and moist recipe!?
Magnolia鈥檚 Vanilla Cupcakes
Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)
CUPCAKES:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Line two 12-cup muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20鈥?5 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.
Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.
Vanilla Buttercream
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners鈥?sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
*Note:
If you are icing a 3-layer cake, use the following recipe proportions:
1 1/2 cups (3 sticks) unsalted butter
8 to 10 cups confectioners鈥?sugar
3/4 cup milk
1 tablespoon vanilla extractCan anyone share a yummy vanilla cupcake recipe with me? I'm looking for a light and moist recipe!?
You can use http://www.mylivetime.com - An online video guide where you can find over 1700 video channels on the internet including free recipe videos (updates all the time). Use the custom search box to search for ';vanilla cupcake recipes'; to get all options or browse the food and wine category
This website has many good cupcake recipes, including vanilla. It's definitely worth checking out!
http://www.cupcakerecipes.com/
2 cups (500 mL) sugar
4 eggs
2-1/2 cups (625 mL) all-purpose flour
1 cup (250 mL) milk
3/4 cup (175 mL) vegetable oil
2-1/4 teaspoons (11 mL) baking powder
1 teaspoon (5 mL) vanilla
Cooking Instructions:
Preheat oven to 350 degrees F (180 degrees C). Line two 9-inch (23-cm) round cake pans or one 9x13-inch (23 x 33 cm) rectangular baking pan with parchment paper. Grease the paper and the sides of the pan well.
In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don't overbeat. Pour batter into the prepared baking pan(s).
Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean. (A single rectangular pan will take longer to bake than two round ones.) Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper. Let cool completely before covering with frosting, if desired.Can anyone share a yummy vanilla cupcake recipe with me? I'm looking for a light and moist recipe!?
Magnolia鈥檚 Vanilla Cupcakes
Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)
CUPCAKES:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Line two 12-cup muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20鈥?5 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.
Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.
Vanilla Buttercream
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners鈥?sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
*Note:
If you are icing a 3-layer cake, use the following recipe proportions:
1 1/2 cups (3 sticks) unsalted butter
8 to 10 cups confectioners鈥?sugar
3/4 cup milk
1 tablespoon vanilla extractCan anyone share a yummy vanilla cupcake recipe with me? I'm looking for a light and moist recipe!?
You can use http://www.mylivetime.com - An online video guide where you can find over 1700 video channels on the internet including free recipe videos (updates all the time). Use the custom search box to search for ';vanilla cupcake recipes'; to get all options or browse the food and wine category
This website has many good cupcake recipes, including vanilla. It's definitely worth checking out!
http://www.cupcakerecipes.com/
Need a light and healthy recipe idea?
No deep fry/No pizza or pasta dishes/no casserolesNeed a light and healthy recipe idea?
Hi there, not sure what you like but try this website below...they have some great recipes and they are all free to look at. Enjoy!
http://www.cookinglight.comNeed a light and healthy recipe idea?
If you have a bit of a sweet tooth and don't mind having carbs in the form of fruits, try a breakfast smoothie.
I usually try to include the following in every one: fresh fruit, fresh vegetables, fruit juice, soy/rice/almond/coconut milk, wheat germ, nutritional yeast, flax seed oil. You could leave out the last four if you prefer. I also use frozen fruits/veggies if I'm out of fresh.
Here is an example of one I made for myself this morning:
Fruit: 1 peach, 1 banana, about 1/3 can pineapple chunks, 6 frozen strawberries
Vegetables: about 10 peeled baby carrots, a handful of rainbow slaw (like coleslaw but with cauliflower, carrots, cabbage and broccoli). Please note, if you add enough fruit and juice, you won't be able to taste the veggies.
Fruit Juice: about 3 tablespoons orange juice, 3 tablespoons ';Green Goodness Juice'; and 3 tablespoons pomegranate blueberry juice.
Milk: About 1/4 cup soy milk. (I don't consume dairy, You could substitute regular milk, but then you get unnecessary cholesterol added. You can also leave milk out entirely.)
Other: 1 tablespoon nutritional yeast, 2 tablespoons wheat germ, 1 tablespoon flax seed oil
Blend all this stuff up. Then add a generous helping of ice cubes and blend again. Add more ice cubes if it's too thin. This makes enough for 2-4 people, so if you only drink it yourself you'll have enough for more than one day. If you add enough ice cubes you can eat it with a spoon.
No cholesterol, very low fat (especially if you leave the milk and flax oil out), no refined sugars, and totally packed with great nutrients. It's really great for energy if you work out, too. The key is to be creative and make combinations you like.
Good luck!
In the spice isle with all fo the gravy mixes and such there are McCormicks bags that come with a bag and a seasoning mix. Just put like 2 lbs of chicken in the bag with some mixed veggies. Shake it up tie the bag poke a few wholes in it and bake it for about an hour. It is very tasty and has lots of vitamins and protein with very little cholesterol and fat
Citrus Chicken with Roasted Corn Relish
Ingredients
4 (6-ounce) skinned chicken breast halves
2/3 cup fresh lime juice, divided
陆 tsp ground cumin
陆 tsp chili powder
录 tsp salt
录 tsp ground red pepper, divided
1 olive oil-flavored vegetable cooking spray
1 (16-ounce) package frozen corn with peppers and onions, thawed
2 tsp chopped fresh cilantro
8 fresh cilantro sprigs (optional)
Directions
Place chicken in a heavy-duty, zip-top plastic bag. Reserve 1 tablespoon lime juice; pour remaining juice over chicken. Seal bag; shake to coat chicken. Marinate in refrigerator 1 hour; turn bag occasionally.
Combine cumin, chili powder, salt, and 1/8 teaspoon red pepper in a small bowl. Remove chicken from marinade, discarding marinade. Sprinkle chicken with cumin mixture.
Coat rack of a broiler pan with cooking spray. Place chicken, skinned sides down, on rack; broil 8 inches from heat (with electric oven door partially opened) 25 minutes. Turn chicken, and broil 15 additional minutes or until done. Set chicken aside, and keep warm.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add corn mixture and remaining 1/8 teaspoon pepper; saut茅 until corn is lightly browned and tender. Spoon corn mixture onto individual serving plates; top with chicken. Drizzle with reserved 1 tablespoon lime juice; sprinkle with chopped cilantro. Garnish with cilantro sprigs, if desired.
Recipe Details
Time:
fruit salad / yogurt with granola and raisins
Go to Culinary Chef at http://www.culinarychef.com for recipes.
TRY THIS WEBSITE THEY HAVE GREAT RECIPES. landolakes.com
FARMERS MARKET CHICKEN SALAD
3-1/2 cups torn mixed salad greens (1/2 of 10-oz. bag)
1 pkg. (6 oz.) OSCAR MAYER Grilled Chicken Breast Strips
1-1/2 cups broccoli florets, blanched
1/2 cup canned chickpeas (garbanzo beans), drained, rinsed
1/2 cup halved cherry tomatoes
1/4 cup sliced red onions, halved
1/4 cup KRAFT LIGHT DONE RIGHT! House Italian Reduced Fat Dressing
1 Tbsp. KRAFT 100% Grated Parmesan Cheese
TOSS greens with chicken, broccoli, chickpeas, tomatoes and onions in large salad bowl.
ADD dressing; mix lightly.
SPRINKLE with the Parmesan cheese.
Hi there, not sure what you like but try this website below...they have some great recipes and they are all free to look at. Enjoy!
http://www.cookinglight.comNeed a light and healthy recipe idea?
If you have a bit of a sweet tooth and don't mind having carbs in the form of fruits, try a breakfast smoothie.
I usually try to include the following in every one: fresh fruit, fresh vegetables, fruit juice, soy/rice/almond/coconut milk, wheat germ, nutritional yeast, flax seed oil. You could leave out the last four if you prefer. I also use frozen fruits/veggies if I'm out of fresh.
Here is an example of one I made for myself this morning:
Fruit: 1 peach, 1 banana, about 1/3 can pineapple chunks, 6 frozen strawberries
Vegetables: about 10 peeled baby carrots, a handful of rainbow slaw (like coleslaw but with cauliflower, carrots, cabbage and broccoli). Please note, if you add enough fruit and juice, you won't be able to taste the veggies.
Fruit Juice: about 3 tablespoons orange juice, 3 tablespoons ';Green Goodness Juice'; and 3 tablespoons pomegranate blueberry juice.
Milk: About 1/4 cup soy milk. (I don't consume dairy, You could substitute regular milk, but then you get unnecessary cholesterol added. You can also leave milk out entirely.)
Other: 1 tablespoon nutritional yeast, 2 tablespoons wheat germ, 1 tablespoon flax seed oil
Blend all this stuff up. Then add a generous helping of ice cubes and blend again. Add more ice cubes if it's too thin. This makes enough for 2-4 people, so if you only drink it yourself you'll have enough for more than one day. If you add enough ice cubes you can eat it with a spoon.
No cholesterol, very low fat (especially if you leave the milk and flax oil out), no refined sugars, and totally packed with great nutrients. It's really great for energy if you work out, too. The key is to be creative and make combinations you like.
Good luck!
In the spice isle with all fo the gravy mixes and such there are McCormicks bags that come with a bag and a seasoning mix. Just put like 2 lbs of chicken in the bag with some mixed veggies. Shake it up tie the bag poke a few wholes in it and bake it for about an hour. It is very tasty and has lots of vitamins and protein with very little cholesterol and fat
Citrus Chicken with Roasted Corn Relish
Ingredients
4 (6-ounce) skinned chicken breast halves
2/3 cup fresh lime juice, divided
陆 tsp ground cumin
陆 tsp chili powder
录 tsp salt
录 tsp ground red pepper, divided
1 olive oil-flavored vegetable cooking spray
1 (16-ounce) package frozen corn with peppers and onions, thawed
2 tsp chopped fresh cilantro
8 fresh cilantro sprigs (optional)
Directions
Place chicken in a heavy-duty, zip-top plastic bag. Reserve 1 tablespoon lime juice; pour remaining juice over chicken. Seal bag; shake to coat chicken. Marinate in refrigerator 1 hour; turn bag occasionally.
Combine cumin, chili powder, salt, and 1/8 teaspoon red pepper in a small bowl. Remove chicken from marinade, discarding marinade. Sprinkle chicken with cumin mixture.
Coat rack of a broiler pan with cooking spray. Place chicken, skinned sides down, on rack; broil 8 inches from heat (with electric oven door partially opened) 25 minutes. Turn chicken, and broil 15 additional minutes or until done. Set chicken aside, and keep warm.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add corn mixture and remaining 1/8 teaspoon pepper; saut茅 until corn is lightly browned and tender. Spoon corn mixture onto individual serving plates; top with chicken. Drizzle with reserved 1 tablespoon lime juice; sprinkle with chopped cilantro. Garnish with cilantro sprigs, if desired.
Recipe Details
Time:
fruit salad / yogurt with granola and raisins
Go to Culinary Chef at http://www.culinarychef.com for recipes.
TRY THIS WEBSITE THEY HAVE GREAT RECIPES. landolakes.com
FARMERS MARKET CHICKEN SALAD
3-1/2 cups torn mixed salad greens (1/2 of 10-oz. bag)
1 pkg. (6 oz.) OSCAR MAYER Grilled Chicken Breast Strips
1-1/2 cups broccoli florets, blanched
1/2 cup canned chickpeas (garbanzo beans), drained, rinsed
1/2 cup halved cherry tomatoes
1/4 cup sliced red onions, halved
1/4 cup KRAFT LIGHT DONE RIGHT! House Italian Reduced Fat Dressing
1 Tbsp. KRAFT 100% Grated Parmesan Cheese
TOSS greens with chicken, broccoli, chickpeas, tomatoes and onions in large salad bowl.
ADD dressing; mix lightly.
SPRINKLE with the Parmesan cheese.
Whats your favourite quick and light egg recipe for breakfast?
how do u make ur eggs?!Whats your favourite quick and light egg recipe for breakfast?
over easy.
now if i want something quick, i whip the eggs in a bowl and put them in the microwave for about 2 mins, and make a quick sandwich to go with ham and cheese.Whats your favourite quick and light egg recipe for breakfast?
Breakfast for two:
2 Eggs beaten
3/4 cup chopped frozen broccoli - thawed in microwave
1 - 2 slices any kind soft cheese (ex. swiss, american etc)
Grease pan %26amp; put all in fry pan and make an omelet.
Toast or english muffin on the side.
Well, fried over easy is my favorite, but when I'm eating light, I just scramble them with some veggies and cheese.
I use egg substitute - fry it and place it on toasted bread with some salsa and cheese.
french toast! hmmmmmmmm............
Little egg, milk(or milk substitute) cinnamon, beat with a fork, dip some nice thickly sliced bread and fry on a preheated buttered pan or grittle, then top with your favorite topping, I like pure maple syrup.....you asked.
egg omelets with peppers onion and cheese next to sausage links with french toast
scrambled
Scrambled egg whites with chopped onions, tomatoes and turkey bacon.
I like to make my eggs pretty hearty with all the fixins but if your looking for something fast.....whip up about three eggs with drop or two of milk,let sit while you dice some onion, bell pepper and a pinch of crushed red peppers. toss everything in a preheated skillet with a few drops of oil and toss. right before they're done, sprinkle some black pepper and shredded cheddar cheese on top and serve. Time:::15 minutes. enjoy!
Scrambled eggs with Philadelphia cream cheese.
All you do is scramble your egg the way you like it. Just before it is done, add about 1/8 C cream cheese dots and blend.
Yummyvista
over easy.
now if i want something quick, i whip the eggs in a bowl and put them in the microwave for about 2 mins, and make a quick sandwich to go with ham and cheese.Whats your favourite quick and light egg recipe for breakfast?
Breakfast for two:
2 Eggs beaten
3/4 cup chopped frozen broccoli - thawed in microwave
1 - 2 slices any kind soft cheese (ex. swiss, american etc)
Grease pan %26amp; put all in fry pan and make an omelet.
Toast or english muffin on the side.
Well, fried over easy is my favorite, but when I'm eating light, I just scramble them with some veggies and cheese.
I use egg substitute - fry it and place it on toasted bread with some salsa and cheese.
french toast! hmmmmmmmm............
Little egg, milk(or milk substitute) cinnamon, beat with a fork, dip some nice thickly sliced bread and fry on a preheated buttered pan or grittle, then top with your favorite topping, I like pure maple syrup.....you asked.
egg omelets with peppers onion and cheese next to sausage links with french toast
scrambled
Scrambled egg whites with chopped onions, tomatoes and turkey bacon.
I like to make my eggs pretty hearty with all the fixins but if your looking for something fast.....whip up about three eggs with drop or two of milk,let sit while you dice some onion, bell pepper and a pinch of crushed red peppers. toss everything in a preheated skillet with a few drops of oil and toss. right before they're done, sprinkle some black pepper and shredded cheddar cheese on top and serve. Time:::15 minutes. enjoy!
Scrambled eggs with Philadelphia cream cheese.
All you do is scramble your egg the way you like it. Just before it is done, add about 1/8 C cream cheese dots and blend.
Yummy
Do you have a recipe for homemade light rolls?
I would love it if you would share it with me!
THANKS ALL FROM pinkstuffDo you have a recipe for homemade light rolls?
Aunt Jean's Light Rolls
This recipe works best if you have a large stand mixer. If you don't, go ahead and make it anyway. Just beat and beat the dough really well as you add the flour.
INGREDIENTS:
1 cup whole milk
2 pkg. dry yeast
1/2 cup butter, melted
1/4 tsp. salt
1/4 cup sugar
2 eggs
4-1/2 to 5 cups flour
more melted butter
Warm the milk in a small saucepan over low heat. Mix 1/3 of the milk with the dry yeast in a small bowl and let sit until bubbly. In a large bowl, combine remaining milk, melted butter, salt and sugar and beat until the sugar is dissolved. Then add the beaten eggs and bubbly yeast. Add flour, 1/4 cup at a time, beating on high speed of stand mixer. This step should take at least 5 minutes. When the dough gets too stiff to beat, stir in rest of flour by hand, if necessary, to make a soft dough. Turn out onto floured surface and knead for 5 minutes, until smooth and satiny. Place dough in greased bowl, turning to grease top. Cover and let rise in warm place until light and doubled in size. (I have also covered the dough well and placed it in the refrigerator overnight. This works really well.) Punch down the dough and roll out on floured surface to 1/2'; thickness. Cut with 3'; round cookie cutter. Brush each roll with melted butter and fold in half to make half circles. Pinch edge lightly to hold, so the rolls don't unfold as they rise. Place in 2 greased 13x9'; pans, cover, and let rise again until double. (If you refrigerated the dough, this will take a little longer.) Bake rolls at 350 degrees F for 20-25 minutes or until golden brown. Remove from pan immediately and brush with more melted butter. Don't use the same butter you used when forming the rolls - melt some fresh just for this step. Makes 24 rolls
We al love these rolls. Hope you do too.Do you have a recipe for homemade light rolls?
Roadhouse Rolls
3 cups all-purpose flour
2 (1/4 -oz.) packages active dry yeast
1 teaspoon salt
2 tablespoons sugar
1/4 cup nonfat dry milk
1 1/4 cup warm water (105-115 degrees)
1 large egg, slightly beaten
8 tablespoons butter, melted
2 tablespoons butter-flavored vegetable shortening
Place 2 cups flour in a large mixing bowl. Add yeast, salt, sugar and dry milk.
Set aside. In a mixing bowl, combine water and egg and stir to blend. Make a well in the center of the dry ingredients. Pour water mixture into well. Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl. Add 1/2 the melted butter and beat to incorporate. Add remaining flour, about 1/3 cup at a time, beating to incorporate each addition. Cover bowl with plastic wrap. Set dough in a warm, draft-free place such as oven with pan of hottest tap water on rack below. Allow batter to rise until doubled in bulk, about 1 hour.
Coat cups, bottoms and sides of a 12-cup muffin pan (or two small round pans) with butter-flavored vegetable shortening. Punch down batter (batter will be extremely soft and sticky). Drop by hand or spoonful into prepared muffin pan cups to make 12 rolls (if in pan, each roll touching the next). Brush dough with 1/2 remaining melted butter.
Let rise, uncovered, in warm, draft-free place until almost doubled in bulk, about 30 minutes. In preheated 400-degree oven, bake rolls on middle rack 16-18 minutes. Brush tops of cooked rolls with remaining melted butter. Serve immediately.
Yield: 12
Cinnamon Butter
1/2 cup butter -- softened
1 cup honey
1 teaspoon cinnamon
Mix ingredients in bowl until light and fluffy.
NO SHORTENING LIGHT ROLLS
2 lbs. all-purpose flour
1 level tbsp. salt
4 heaping tbsp. sugar
1 env. rapid mix yeast
2 1/2 c. warm water
Oil or melted butter
Mix flour, salt, sugar and yeast in a large bowl; form a scooped-out hole in the middle of flour mixture.
Into the hole pour 2 1/2 cups warm water. Mix, working to make a soft dough. Use additional flour on hands to handle dough, add a small amount of additional flour, if needed, to make dough of handling consistency.
Place dough in a well-oiled bowl large enough for dough to double in bulk. Turn dough over in bowl to grease entire surface. Cover and let rise in a warm place until at least double in bulk.
Turn dough out on lightly floured board and punch down. Form into rolls of any desired shape. Place in a greased baking pan, preferably 1'; to 2'; deep. Brush tops with oil or melted butter.
Bake in a 400 degree oven for 15 to 20 minutes or until done. Rub tops with butter as soon as removed from oven.
INGREDIENTS
2 (.25 ounce) packages active dry yeast
1 3/4 cups warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
1/4 cup butter, melted and cooled
1 egg, beaten
2 1/4 cups whole wheat flour
2 1/2 cups all-purpose flour
1/4 cup butter, melted
DIRECTIONS
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.
Note
If you would like to freeze the rolls, bake for 8 minutes, remove from the oven, allow to cool, bag, and freeze. Then when ready to use, thaw and finish the baking process
THANKS ALL FROM pinkstuffDo you have a recipe for homemade light rolls?
Aunt Jean's Light Rolls
This recipe works best if you have a large stand mixer. If you don't, go ahead and make it anyway. Just beat and beat the dough really well as you add the flour.
INGREDIENTS:
1 cup whole milk
2 pkg. dry yeast
1/2 cup butter, melted
1/4 tsp. salt
1/4 cup sugar
2 eggs
4-1/2 to 5 cups flour
more melted butter
Warm the milk in a small saucepan over low heat. Mix 1/3 of the milk with the dry yeast in a small bowl and let sit until bubbly. In a large bowl, combine remaining milk, melted butter, salt and sugar and beat until the sugar is dissolved. Then add the beaten eggs and bubbly yeast. Add flour, 1/4 cup at a time, beating on high speed of stand mixer. This step should take at least 5 minutes. When the dough gets too stiff to beat, stir in rest of flour by hand, if necessary, to make a soft dough. Turn out onto floured surface and knead for 5 minutes, until smooth and satiny. Place dough in greased bowl, turning to grease top. Cover and let rise in warm place until light and doubled in size. (I have also covered the dough well and placed it in the refrigerator overnight. This works really well.) Punch down the dough and roll out on floured surface to 1/2'; thickness. Cut with 3'; round cookie cutter. Brush each roll with melted butter and fold in half to make half circles. Pinch edge lightly to hold, so the rolls don't unfold as they rise. Place in 2 greased 13x9'; pans, cover, and let rise again until double. (If you refrigerated the dough, this will take a little longer.) Bake rolls at 350 degrees F for 20-25 minutes or until golden brown. Remove from pan immediately and brush with more melted butter. Don't use the same butter you used when forming the rolls - melt some fresh just for this step. Makes 24 rolls
We al love these rolls. Hope you do too.Do you have a recipe for homemade light rolls?
Roadhouse Rolls
3 cups all-purpose flour
2 (1/4 -oz.) packages active dry yeast
1 teaspoon salt
2 tablespoons sugar
1/4 cup nonfat dry milk
1 1/4 cup warm water (105-115 degrees)
1 large egg, slightly beaten
8 tablespoons butter, melted
2 tablespoons butter-flavored vegetable shortening
Place 2 cups flour in a large mixing bowl. Add yeast, salt, sugar and dry milk.
Set aside. In a mixing bowl, combine water and egg and stir to blend. Make a well in the center of the dry ingredients. Pour water mixture into well. Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl. Add 1/2 the melted butter and beat to incorporate. Add remaining flour, about 1/3 cup at a time, beating to incorporate each addition. Cover bowl with plastic wrap. Set dough in a warm, draft-free place such as oven with pan of hottest tap water on rack below. Allow batter to rise until doubled in bulk, about 1 hour.
Coat cups, bottoms and sides of a 12-cup muffin pan (or two small round pans) with butter-flavored vegetable shortening. Punch down batter (batter will be extremely soft and sticky). Drop by hand or spoonful into prepared muffin pan cups to make 12 rolls (if in pan, each roll touching the next). Brush dough with 1/2 remaining melted butter.
Let rise, uncovered, in warm, draft-free place until almost doubled in bulk, about 30 minutes. In preheated 400-degree oven, bake rolls on middle rack 16-18 minutes. Brush tops of cooked rolls with remaining melted butter. Serve immediately.
Yield: 12
Cinnamon Butter
1/2 cup butter -- softened
1 cup honey
1 teaspoon cinnamon
Mix ingredients in bowl until light and fluffy.
NO SHORTENING LIGHT ROLLS
2 lbs. all-purpose flour
1 level tbsp. salt
4 heaping tbsp. sugar
1 env. rapid mix yeast
2 1/2 c. warm water
Oil or melted butter
Mix flour, salt, sugar and yeast in a large bowl; form a scooped-out hole in the middle of flour mixture.
Into the hole pour 2 1/2 cups warm water. Mix, working to make a soft dough. Use additional flour on hands to handle dough, add a small amount of additional flour, if needed, to make dough of handling consistency.
Place dough in a well-oiled bowl large enough for dough to double in bulk. Turn dough over in bowl to grease entire surface. Cover and let rise in a warm place until at least double in bulk.
Turn dough out on lightly floured board and punch down. Form into rolls of any desired shape. Place in a greased baking pan, preferably 1'; to 2'; deep. Brush tops with oil or melted butter.
Bake in a 400 degree oven for 15 to 20 minutes or until done. Rub tops with butter as soon as removed from oven.
INGREDIENTS
2 (.25 ounce) packages active dry yeast
1 3/4 cups warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
1/4 cup butter, melted and cooled
1 egg, beaten
2 1/4 cups whole wheat flour
2 1/2 cups all-purpose flour
1/4 cup butter, melted
DIRECTIONS
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.
Note
If you would like to freeze the rolls, bake for 8 minutes, remove from the oven, allow to cool, bag, and freeze. Then when ready to use, thaw and finish the baking process
What are the ingredients/recipe for bud light lime?
What are the ingredients/recipe for bud light lime?
Is it just that they add lime juice/cordial or is it more complicated or what?
I operate a brewery so there's nothing illegal going on hereWhat are the ingredients/recipe for bud light lime?
';Natural and Artificial Lime Flavoring'; should give you a clue...
Probably a small drop of lime juice, and a bunch of lime flavoringWhat are the ingredients/recipe for bud light lime?
I'm sure that they just add an essence of lime of some type maybe oil, But if there's one thing I do know about Budwieser, they are'aren't gonna tell you !
Is it just that they add lime juice/cordial or is it more complicated or what?
I operate a brewery so there's nothing illegal going on hereWhat are the ingredients/recipe for bud light lime?
';Natural and Artificial Lime Flavoring'; should give you a clue...
Probably a small drop of lime juice, and a bunch of lime flavoringWhat are the ingredients/recipe for bud light lime?
I'm sure that they just add an essence of lime of some type maybe oil, But if there's one thing I do know about Budwieser, they are'aren't gonna tell you !
I麓m having trouble with my recipe for light ice cream?
I make and sell low fat, no sugar fruit Ice Cream.
I麓ve been having the problem that the ice cream turns into a ';rock'; after being in the freezer for a cuppla days, even if the freezer has the correct temperature for ice cream. At this temperature, my ';normal'; ice cream is good, but light ice cream turns into a rock. I麓ve been told the problem is the low amount of solids in the mixture. I was advised to use polydextrose (10% of the recipe) and maltodextrine (7% of the mixture). I still have the problem. I use splenda to sweeten the ice cream.
Any suggestions? What麓s the best recipe for light ice cream?
what % of solids, liquids, etc...?
please help...I麓m having trouble with my recipe for light ice cream?
The 1st thing that popped in my head was a trial run of time. You haven't mentioned if you tried this but here goes: What if you put the ice cream in at different temps and/or time frames? You know, for 30 40 mins to see the stage of the ice cream (Hard, semi hard or not at all). Maybe that could be part of the issue. Now, with the temp, What if it needs a diff temp b/c it is different then conventional ice cream? Those are two options to work with. One other suggestion would be to go to a gorcery store and look for that type of ice cream or the closest thing to it and check their temps. I use to work at one and in the frozen food dept. All the temps for the most part were smiliar, however, there we seperating doors. Good luck.I麓m having trouble with my recipe for light ice cream?
I don't have the answer on this one . I'll relate what remember from culinary school.
One of the things that gives ice cream its' texture is the amount of air you can trap in it -also known as overrun
Usually emulsions and the mixing process trap air . the sugar in addition to providing flavor also act to retain water- which is why you see so much high fructose corn syrup out there -it increases shelf life'
I think what you are experiencing is that you can't hold water in a foam form . It is weeping out of the ingredients and freezing solid.
Just an educated guess
I have the same problem when I make my own. I will follow this question to see if someone knows.
I麓ve been having the problem that the ice cream turns into a ';rock'; after being in the freezer for a cuppla days, even if the freezer has the correct temperature for ice cream. At this temperature, my ';normal'; ice cream is good, but light ice cream turns into a rock. I麓ve been told the problem is the low amount of solids in the mixture. I was advised to use polydextrose (10% of the recipe) and maltodextrine (7% of the mixture). I still have the problem. I use splenda to sweeten the ice cream.
Any suggestions? What麓s the best recipe for light ice cream?
what % of solids, liquids, etc...?
please help...I麓m having trouble with my recipe for light ice cream?
The 1st thing that popped in my head was a trial run of time. You haven't mentioned if you tried this but here goes: What if you put the ice cream in at different temps and/or time frames? You know, for 30 40 mins to see the stage of the ice cream (Hard, semi hard or not at all). Maybe that could be part of the issue. Now, with the temp, What if it needs a diff temp b/c it is different then conventional ice cream? Those are two options to work with. One other suggestion would be to go to a gorcery store and look for that type of ice cream or the closest thing to it and check their temps. I use to work at one and in the frozen food dept. All the temps for the most part were smiliar, however, there we seperating doors. Good luck.I麓m having trouble with my recipe for light ice cream?
I don't have the answer on this one . I'll relate what remember from culinary school.
One of the things that gives ice cream its' texture is the amount of air you can trap in it -also known as overrun
Usually emulsions and the mixing process trap air . the sugar in addition to providing flavor also act to retain water- which is why you see so much high fructose corn syrup out there -it increases shelf life'
I think what you are experiencing is that you can't hold water in a foam form . It is weeping out of the ingredients and freezing solid.
Just an educated guess
I have the same problem when I make my own. I will follow this question to see if someone knows.
Does anyone have a foolproof recipe for a light tomato pasta sauce?
I have bought italian salami on a deal and want to add it to pasta in a tomato sauce but was wondering if anyone had any good ideas? Ps: what else can you do with italian salami other than putting it with pasta or eating it straight out the packet???Does anyone have a foolproof recipe for a light tomato pasta sauce?
Hi i once made my own tomamto sauce for pasta and it tasted the same as the ones you get in thej jars, all i did was get a few tins of chopped tomatoes or plumed it doesnt matter, blended them into a puree and heated them up an added some mixed dreid herbs. or you could just use tomato soup You could also make a pizza with salami, or a toasted sandwich. Your making me hungry now,Does anyone have a foolproof recipe for a light tomato pasta sauce?
1 1/2 pounds
1 large
2 cloves
1 teaspoon
1 teaspoon
1 teaspoon
1 tablespoon
陆 teaspoon
1 large can
2- 6 ounce cans
2- 6 ounce cans
ground beef
onion, chopped
garlic, minced
oregano
salt
poultry seasoning
parsley flakes
ground black pepper
stewed tomatoes
tomato paste
water
In a large skillet brown the ground beef, onions and garlic. Drain well. Add the seasonings, tomatoes, tomato paste and water. Bring mixture to a boil, reduce heat cover and simmer 6 - 8 hours on low.
Serves: 6 - 8
Low fat Campbells tomato and basil soup in delicious
Make your own is best.
Salami would be great in a chopped salad, with lettuce, tomatoes, some olives, chopped hardboiled eggs and a gorgonzola cheese dressing. Yum!
Here's a great, easy tomato sauce: take 3 pound of tomatoes, cut in half and put on a large baking dish--add a few cloves of peeled garlic. Sprinkle with kosher salt. Drizzle with olive oil, and roast overnight in a 200 degree oven. Then, puree the whole mixture for a simple, and flavorful pasta sauce.
I have one but I would like jojo to come round my flat and show me hers. Sorry her recipe is good.
Jojos' recipe is virtually the same as mine except I'd add a little bit of chopped Chilli at the same time as the shallots to add a bit of spice.
This is the easiest-and it tastes good, too! You can also make a great panini (or just plain sandwich) with the salami. Also, use it on an antipasta platter. Enjoy!
Fresh Tomato %26amp; Basil Sauce
5 lg. ripe tomatoes
1 c. fresh chopped basil leaves
1/2 c. olive oil
2 cloves crushed garlic
Salt %26amp; pepper to taste
Dice tomatoes, reserving juice. Chop basil leaves finely. Combine tomatoes, basil, olive oil, garlic, salt and pepper in a glass or ceramic bowl. Cover and let stand for 1 hour at room temperature. Serve over pasta or on toasted bread (bruschetta-style). Serves 6.
Put a spoon of oil in a pan and put fresh tomatoes cut it in squares, cover the pan and let it cook while shaking them every now and then. There is nothing like fresh tomato!
You can slice it and servie it on pizza or bruscheta!
To make a light tomatoe sauce, use a tin of plum tomatoes and chop them small retaining the juice. add 2 cloves of crushed garlic, a shallot finely chopped, a tablespoon of tomatoe puree and 2 teaspoons of worcester sauce.
first lightly fry the shallot and garlic in a small amount of fat, in a seperate container, mix the tomatoes with a tablespoon of flour this helps to thiken the sauce. Pour the sauce into the pan with the garlic and shallot add the tomatoe puree and worcester sauce. and simmer stirring frequently.
Add a teaspoon of dried mixed herbs or bazil.
You can add mushrooms, peppers or even olives if you like.
Hope its a successful meal!
to make my tomato sauce, I use a large tin of tomatoes which i add crushed garlic and finely chopped onion to. Let it simmer for a while to let the flavours mix and the sacue to reduce, add a teaspoon of mixed herbs and half a teaspoon of sweetener or sugar, and a squirt of tomato ketchup or tomato puree......... If you want to have a chunky tomato and veg sauce for pasta, add peppers and mushrooms to the tomato mixture.
Other things with salami........................Make french bread pizza using baguettes tomato puree and salami and cheese
Hi i once made my own tomamto sauce for pasta and it tasted the same as the ones you get in thej jars, all i did was get a few tins of chopped tomatoes or plumed it doesnt matter, blended them into a puree and heated them up an added some mixed dreid herbs. or you could just use tomato soup You could also make a pizza with salami, or a toasted sandwich. Your making me hungry now,Does anyone have a foolproof recipe for a light tomato pasta sauce?
1 1/2 pounds
1 large
2 cloves
1 teaspoon
1 teaspoon
1 teaspoon
1 tablespoon
陆 teaspoon
1 large can
2- 6 ounce cans
2- 6 ounce cans
ground beef
onion, chopped
garlic, minced
oregano
salt
poultry seasoning
parsley flakes
ground black pepper
stewed tomatoes
tomato paste
water
In a large skillet brown the ground beef, onions and garlic. Drain well. Add the seasonings, tomatoes, tomato paste and water. Bring mixture to a boil, reduce heat cover and simmer 6 - 8 hours on low.
Serves: 6 - 8
Low fat Campbells tomato and basil soup in delicious
Make your own is best.
Salami would be great in a chopped salad, with lettuce, tomatoes, some olives, chopped hardboiled eggs and a gorgonzola cheese dressing. Yum!
Here's a great, easy tomato sauce: take 3 pound of tomatoes, cut in half and put on a large baking dish--add a few cloves of peeled garlic. Sprinkle with kosher salt. Drizzle with olive oil, and roast overnight in a 200 degree oven. Then, puree the whole mixture for a simple, and flavorful pasta sauce.
I have one but I would like jojo to come round my flat and show me hers. Sorry her recipe is good.
Jojos' recipe is virtually the same as mine except I'd add a little bit of chopped Chilli at the same time as the shallots to add a bit of spice.
This is the easiest-and it tastes good, too! You can also make a great panini (or just plain sandwich) with the salami. Also, use it on an antipasta platter. Enjoy!
Fresh Tomato %26amp; Basil Sauce
5 lg. ripe tomatoes
1 c. fresh chopped basil leaves
1/2 c. olive oil
2 cloves crushed garlic
Salt %26amp; pepper to taste
Dice tomatoes, reserving juice. Chop basil leaves finely. Combine tomatoes, basil, olive oil, garlic, salt and pepper in a glass or ceramic bowl. Cover and let stand for 1 hour at room temperature. Serve over pasta or on toasted bread (bruschetta-style). Serves 6.
Put a spoon of oil in a pan and put fresh tomatoes cut it in squares, cover the pan and let it cook while shaking them every now and then. There is nothing like fresh tomato!
You can slice it and servie it on pizza or bruscheta!
To make a light tomatoe sauce, use a tin of plum tomatoes and chop them small retaining the juice. add 2 cloves of crushed garlic, a shallot finely chopped, a tablespoon of tomatoe puree and 2 teaspoons of worcester sauce.
first lightly fry the shallot and garlic in a small amount of fat, in a seperate container, mix the tomatoes with a tablespoon of flour this helps to thiken the sauce. Pour the sauce into the pan with the garlic and shallot add the tomatoe puree and worcester sauce. and simmer stirring frequently.
Add a teaspoon of dried mixed herbs or bazil.
You can add mushrooms, peppers or even olives if you like.
Hope its a successful meal!
to make my tomato sauce, I use a large tin of tomatoes which i add crushed garlic and finely chopped onion to. Let it simmer for a while to let the flavours mix and the sacue to reduce, add a teaspoon of mixed herbs and half a teaspoon of sweetener or sugar, and a squirt of tomato ketchup or tomato puree......... If you want to have a chunky tomato and veg sauce for pasta, add peppers and mushrooms to the tomato mixture.
Other things with salami........................Make french bread pizza using baguettes tomato puree and salami and cheese
Chocolate cupcake recipe that is LIGHT brown?
I need a cupcake that turns a lighter brown when baked vs. the traditional chocolate cupcake. Anyone have one or ideas?Chocolate cupcake recipe that is LIGHT brown?
try making a german chocolate cake! i find it's usually lighter in color.Chocolate cupcake recipe that is LIGHT brown?
This is a somewhat curious question! (Has me wondering why they need to be lighter brown in color.)
Cocoa powder will range in color based on pH level, from a light/cinnamon brown color to mahogany/dark brown shade. Dutch or Dutch processed cocoa has a higher pH and has a darker color and a smooth flavor that mixes freely with liquid, therefore making excellent hot cocoa; many readily available (grocery store) cocoa powders are Dutch. You can also get Natural cocoas, which are typically lighter in color, are good for baking and are slightly bittersweet.
Different flavor and color intensities are available to bakers, but usually through specialty suppliers or outlets. You could try a Penzeys store to compare the colors of their two cocoas (Dutch and Natural) to see if there is much of a color difference (they sell bulk sizes in clear bags), or see if there are any local suppliers of baking ingredients that could steer you in the right direction. A natural foods store may have some options, or look in the natural foods section of your grocery store, too. (But most cocoas are sold in canisters, so you may not be able to preview the color.)
Something that could be used to lighten your batter, whatever cocoa you use, is Wilton's White-White Icing Color. This is something that can be used to lighten or whiten icing, and should work to light cake batter, too (although I don't know how much you'd have to use to lighten it to your satisfaction.) See the link in Sources for info. This is sold at craft stores like Hobby Lobby, Michaels, etc. in their cake decorating section.
Happy Baking!
~ Maria
Try using a ';German Chocolate'; cake mix. It produces a lighter brown cupcake then regular chocolate mixes.
CHOCOLATE CUPCAKES
2 sticks unsalted butter (8 ounces)
1 cup granulated sugar (7 ounces)
1 cup light brown sugar (7-3/4 ounces)
4 large eggs (one at a time)
6 ounces unsweetened chocolate
2 cups cake flour (9-1/4 ounces)
1 teaspoon baking soda
1 cup buttermilk (room temperature)
1 teaspoon pure vanilla extract
Note: In this recipe, measurements for dry ingredients are given both by volume (cups) and by weight (ounces). Professional chefs tend to use weight measures, while home cooks usually use volume.
Cream together:
2 sticks unsalted butter (8 ounces)
1 cup granulated sugar (7 ounces)
1 cup light brown sugar (7-3/4 ounces)
Add:
4 large eggs (one at a time)
6 ounces unsweetened chocolate (chocolate should be melted, then cooled for approximately 15 minutes before being added)
Add and alternate:
2 cups cake flour (9-1/4 ounces)
1 teaspoon baking soda
With:
1 cup buttermilk (room temperature)
1 teaspoon pure vanilla extract
Place cupcake paper into each cup of 2 muffin pans (each pan yielding 12 muffins). Then fill each cup with 1 leveled off scoop of an ice cream scooper.
Bake at 350°F in regular oven for 20 to 25 minutes or until tester comes out clean.
Yields 24 to 27 cupcakes
I think mixing a chocolate cake mix with a white cake mix might give you what your looking for....or use food coloring in a white cake mix
orange and black creates brown.
Use an ice cream scoop (or a mashed potato scoop like they use in cafeterias) to scoop your batter so all cupcakes will be the same size and cook evenly.
%26lt;%26lt;Orange Cupcakes with Orange Cream Cheese Frosting%26gt;%26gt;
--by Judith Sutton, Sweet Gratitude:
Delicious Ways to Bake a Thank-You For the Really Important People in Your Life
Makes 24 cupcakes
Cupcakes aren't just for kids — grown-ups are especially fond of these orange-scented little cakes, which sport a luscious orange cream cheese frosting. They are also rather good topped with chocolate frosting.
for the cupcakes
3 cups unbleached all-purpose flour
1 Tbsp. baking powder
½ teaspoon salt
14 Tbsp. unsalted butter, room temp
2 cups granulated sugar
4 large eggs
2 teaspoons pure orange extract
1 tablespoon grated orange zest
1½ cups whole milk
Make the cupcakes
1. Put a rack in the center of the oven and preheat the oven to 350°F (175°C). Line 24 muffin cups with foil or paper cupcake liners.
2. Whisk together the flour, baking powder, and salt in a medium bowl.
3. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Beat in the orange extract and zest. On low speed, beat in the flour in three additions, alternating with the milk in two additions and beating just until incorporated.
4. Spoon the batter into the muffin cups, filling each cup about two-thirds full. Bake for 17 to 19 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely. (The cupcakes can be baked up to 1 day ahead and stored in an airtight container at room temperature.)
For the frosting
1 (8-oz.) pkg. cold cream cheese, cut into chunks
4 tablespoons unsalted butter, room temp
2 teaspoons grated orange zest
1 teaspoon pure orange extract
2 cups confectioners' sugar
Make the frosting
1. In a large bowl, beat the cream cheese and butter with an electric mixer on medium speed until light and creamy. Beat in the orange zest and extract. On low speed beat in the confectioners' sugar in two additions, beating until smooth.
2. Spread the frosting generously over the cupcakes. Or, transfer the frosting to a pastry bag fitted with a large star tip and pipe a generous swirl of frosting onto each cupcake. (The frosted cupcakes can be stored in an airtight container in the refrigerator for up to 2 days; bring to room temperature before serving.)
--Leite’s Culinaria
_________________________
Chocoalte Cupcakes %26amp; Peanut Butter Icing
Yield: 12 cupcakes
12 Tbsp. (1½ sticks) unsalted butter, room temp
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, room temp
2 tsp pure vanilla extract
1 cup buttermilk, shaken, room temp
½ cup sour cream, room temp
2 Tbsp. brewed coffee
1 3/4 cups all-purpose flour
1 cup d cocoa powder
1½ teaspoons baking soda
½ tsp kosher salt
Peanut Butter Icing, recipe follows
Chopped salted peanuts, to decorate, optional
Preheat the oven to 350ºF. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
Peanut Butter Icing:
1 cup confectioners' sugar
1 cup creamy peanut butter
5 Tbsp. unsalted butter, at room temperature
3/4 tsp pure vanilla extract
¼ tsp kosher salt
1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
-- Ina Garten
____________________________
Gingerbread Cupcakes + Caramelized Mango Buttercream
For the ginger syrup:
1 cup water
1 cup granulated sugar
1 (2”) piece fresh ginger, peeled and coarsely chopped
Bring all the ingredients to a boil in a small saucepan and cook until the sugar has melted and the mixture thickens slightly. Remove from heat and infuse for 30 minutes. Remove ginger just before using
For the cupcakes:
1 3/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 stick unsalted butter, melted
3/4 cup dark brown sugar
2 large eggs
6 tablespoons black strap molasses
3/4 cup water
Preheat oven to 350 degrees F. Line 12-muffin tin cups with paper cupcake liners and spray the inside of each liner and the top of the pan with nonstick cooking spray.
Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon and cloves into a medium bowl.
Whisk together the melted butter, brown sugar, eggs, and molasses in a large bowl until blended. Add some of the water to batter then some of the dry ingredients to the batter. Continue alternating with the water and flour until everything is added and smooth.
Fill each paper liner with 1/3 cup of the batter, about 1/4-inch below the top of the liner.
Place into preheated oven and bake just until the tops feel firm and a toothpick inserted into the center come out clean, about 15 to 18 minutes. Remove from the oven and brush the tops liberally with some of the ginger syrup. Allow cupcakes to cool prior to frosting.
For the caramelized mango buttercream:
2 tablespoons unsalted butter plus 2 cups (1 pound) unsalted butter, at room temperature, cut into small pieces
1 to 2 tablespoons honey
3 ripe mangoes, peeled, pitted and coarsely chopped
6 egg yolks
3/4 cup sugar
1/2 cup light corn syrup
1 tablespoon pure vanilla extract
1/4 cup candied ginger, finely diced
Heat 2 tablespoons of butter in large saute pan over high heat. Add the honey and the mangoes and cook until caramelized and soft. Transfer to a food processor and process until smooth. Pass mixture through a medium mesh strainer into a bowl.
In the bowl of a stand mixer fitted with a wire whip attachment, beat the egg yolks at medium-high speed until creamy and pale yellow, about 5 minutes.
In a nonstick saucepan, combine the sugar and corn syrup. Place over medium-high heat and bring to a full rolling boil without stirring and cook until it reaches soft-ball stage (238--242º F) on a candy thermometer. Immediately pour the mixture into a buttered measuring cup to halt the cooking.
Add a small amount of the syrup to the beaten egg yolks, turn on the mixer to high speed, and beat for about 5 seconds. Continue stopping the mixer, adding syrup, and beating in the same manner until all of the syrup is incorporated and the mixture is cooled completely.
Add the butter, 1 piece at a time, and beat until incorporated before adding the next piece. When all of the butter has been blended in, add the vanilla and slowly add the mango puree. Continue beating until combined.
Frost each gingerbread cupcake with the caramelized mango buttercream and sprinkle with the candied ginger.
try making a german chocolate cake! i find it's usually lighter in color.Chocolate cupcake recipe that is LIGHT brown?
This is a somewhat curious question! (Has me wondering why they need to be lighter brown in color.)
Cocoa powder will range in color based on pH level, from a light/cinnamon brown color to mahogany/dark brown shade. Dutch or Dutch processed cocoa has a higher pH and has a darker color and a smooth flavor that mixes freely with liquid, therefore making excellent hot cocoa; many readily available (grocery store) cocoa powders are Dutch. You can also get Natural cocoas, which are typically lighter in color, are good for baking and are slightly bittersweet.
Different flavor and color intensities are available to bakers, but usually through specialty suppliers or outlets. You could try a Penzeys store to compare the colors of their two cocoas (Dutch and Natural) to see if there is much of a color difference (they sell bulk sizes in clear bags), or see if there are any local suppliers of baking ingredients that could steer you in the right direction. A natural foods store may have some options, or look in the natural foods section of your grocery store, too. (But most cocoas are sold in canisters, so you may not be able to preview the color.)
Something that could be used to lighten your batter, whatever cocoa you use, is Wilton's White-White Icing Color. This is something that can be used to lighten or whiten icing, and should work to light cake batter, too (although I don't know how much you'd have to use to lighten it to your satisfaction.) See the link in Sources for info. This is sold at craft stores like Hobby Lobby, Michaels, etc. in their cake decorating section.
Happy Baking!
~ Maria
Try using a ';German Chocolate'; cake mix. It produces a lighter brown cupcake then regular chocolate mixes.
CHOCOLATE CUPCAKES
2 sticks unsalted butter (8 ounces)
1 cup granulated sugar (7 ounces)
1 cup light brown sugar (7-3/4 ounces)
4 large eggs (one at a time)
6 ounces unsweetened chocolate
2 cups cake flour (9-1/4 ounces)
1 teaspoon baking soda
1 cup buttermilk (room temperature)
1 teaspoon pure vanilla extract
Note: In this recipe, measurements for dry ingredients are given both by volume (cups) and by weight (ounces). Professional chefs tend to use weight measures, while home cooks usually use volume.
Cream together:
2 sticks unsalted butter (8 ounces)
1 cup granulated sugar (7 ounces)
1 cup light brown sugar (7-3/4 ounces)
Add:
4 large eggs (one at a time)
6 ounces unsweetened chocolate (chocolate should be melted, then cooled for approximately 15 minutes before being added)
Add and alternate:
2 cups cake flour (9-1/4 ounces)
1 teaspoon baking soda
With:
1 cup buttermilk (room temperature)
1 teaspoon pure vanilla extract
Place cupcake paper into each cup of 2 muffin pans (each pan yielding 12 muffins). Then fill each cup with 1 leveled off scoop of an ice cream scooper.
Bake at 350°F in regular oven for 20 to 25 minutes or until tester comes out clean.
Yields 24 to 27 cupcakes
I think mixing a chocolate cake mix with a white cake mix might give you what your looking for....or use food coloring in a white cake mix
orange and black creates brown.
Use an ice cream scoop (or a mashed potato scoop like they use in cafeterias) to scoop your batter so all cupcakes will be the same size and cook evenly.
%26lt;%26lt;Orange Cupcakes with Orange Cream Cheese Frosting%26gt;%26gt;
--by Judith Sutton, Sweet Gratitude:
Delicious Ways to Bake a Thank-You For the Really Important People in Your Life
Makes 24 cupcakes
Cupcakes aren't just for kids — grown-ups are especially fond of these orange-scented little cakes, which sport a luscious orange cream cheese frosting. They are also rather good topped with chocolate frosting.
for the cupcakes
3 cups unbleached all-purpose flour
1 Tbsp. baking powder
½ teaspoon salt
14 Tbsp. unsalted butter, room temp
2 cups granulated sugar
4 large eggs
2 teaspoons pure orange extract
1 tablespoon grated orange zest
1½ cups whole milk
Make the cupcakes
1. Put a rack in the center of the oven and preheat the oven to 350°F (175°C). Line 24 muffin cups with foil or paper cupcake liners.
2. Whisk together the flour, baking powder, and salt in a medium bowl.
3. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Beat in the orange extract and zest. On low speed, beat in the flour in three additions, alternating with the milk in two additions and beating just until incorporated.
4. Spoon the batter into the muffin cups, filling each cup about two-thirds full. Bake for 17 to 19 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely. (The cupcakes can be baked up to 1 day ahead and stored in an airtight container at room temperature.)
For the frosting
1 (8-oz.) pkg. cold cream cheese, cut into chunks
4 tablespoons unsalted butter, room temp
2 teaspoons grated orange zest
1 teaspoon pure orange extract
2 cups confectioners' sugar
Make the frosting
1. In a large bowl, beat the cream cheese and butter with an electric mixer on medium speed until light and creamy. Beat in the orange zest and extract. On low speed beat in the confectioners' sugar in two additions, beating until smooth.
2. Spread the frosting generously over the cupcakes. Or, transfer the frosting to a pastry bag fitted with a large star tip and pipe a generous swirl of frosting onto each cupcake. (The frosted cupcakes can be stored in an airtight container in the refrigerator for up to 2 days; bring to room temperature before serving.)
--Leite’s Culinaria
_________________________
Chocoalte Cupcakes %26amp; Peanut Butter Icing
Yield: 12 cupcakes
12 Tbsp. (1½ sticks) unsalted butter, room temp
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, room temp
2 tsp pure vanilla extract
1 cup buttermilk, shaken, room temp
½ cup sour cream, room temp
2 Tbsp. brewed coffee
1 3/4 cups all-purpose flour
1 cup d cocoa powder
1½ teaspoons baking soda
½ tsp kosher salt
Peanut Butter Icing, recipe follows
Chopped salted peanuts, to decorate, optional
Preheat the oven to 350ºF. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
Peanut Butter Icing:
1 cup confectioners' sugar
1 cup creamy peanut butter
5 Tbsp. unsalted butter, at room temperature
3/4 tsp pure vanilla extract
¼ tsp kosher salt
1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
-- Ina Garten
____________________________
Gingerbread Cupcakes + Caramelized Mango Buttercream
For the ginger syrup:
1 cup water
1 cup granulated sugar
1 (2”) piece fresh ginger, peeled and coarsely chopped
Bring all the ingredients to a boil in a small saucepan and cook until the sugar has melted and the mixture thickens slightly. Remove from heat and infuse for 30 minutes. Remove ginger just before using
For the cupcakes:
1 3/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 stick unsalted butter, melted
3/4 cup dark brown sugar
2 large eggs
6 tablespoons black strap molasses
3/4 cup water
Preheat oven to 350 degrees F. Line 12-muffin tin cups with paper cupcake liners and spray the inside of each liner and the top of the pan with nonstick cooking spray.
Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon and cloves into a medium bowl.
Whisk together the melted butter, brown sugar, eggs, and molasses in a large bowl until blended. Add some of the water to batter then some of the dry ingredients to the batter. Continue alternating with the water and flour until everything is added and smooth.
Fill each paper liner with 1/3 cup of the batter, about 1/4-inch below the top of the liner.
Place into preheated oven and bake just until the tops feel firm and a toothpick inserted into the center come out clean, about 15 to 18 minutes. Remove from the oven and brush the tops liberally with some of the ginger syrup. Allow cupcakes to cool prior to frosting.
For the caramelized mango buttercream:
2 tablespoons unsalted butter plus 2 cups (1 pound) unsalted butter, at room temperature, cut into small pieces
1 to 2 tablespoons honey
3 ripe mangoes, peeled, pitted and coarsely chopped
6 egg yolks
3/4 cup sugar
1/2 cup light corn syrup
1 tablespoon pure vanilla extract
1/4 cup candied ginger, finely diced
Heat 2 tablespoons of butter in large saute pan over high heat. Add the honey and the mangoes and cook until caramelized and soft. Transfer to a food processor and process until smooth. Pass mixture through a medium mesh strainer into a bowl.
In the bowl of a stand mixer fitted with a wire whip attachment, beat the egg yolks at medium-high speed until creamy and pale yellow, about 5 minutes.
In a nonstick saucepan, combine the sugar and corn syrup. Place over medium-high heat and bring to a full rolling boil without stirring and cook until it reaches soft-ball stage (238--242º F) on a candy thermometer. Immediately pour the mixture into a buttered measuring cup to halt the cooking.
Add a small amount of the syrup to the beaten egg yolks, turn on the mixer to high speed, and beat for about 5 seconds. Continue stopping the mixer, adding syrup, and beating in the same manner until all of the syrup is incorporated and the mixture is cooled completely.
Add the butter, 1 piece at a time, and beat until incorporated before adding the next piece. When all of the butter has been blended in, add the vanilla and slowly add the mango puree. Continue beating until combined.
Frost each gingerbread cupcake with the caramelized mango buttercream and sprinkle with the candied ginger.
Anyone know the recipe for silicone light bulbs?
I'm looking to make them. I found a ';recipe'; on line that says to get a fresh tube of silicone %26amp; dip the bulbs in it, or twist them to be ';fancy'; but I find the silicone to be very hard to work with. It's very stiff, so I tried heating it up a bit to make it liquify %26amp; it only made it harder to work with, actually made it stiff. Any suggestions or recipes you can share? I'd like to make my own, they are expensive on line. Thanks!Anyone know the recipe for silicone light bulbs?
perhaps these comments will help you:
http://ths.gardenweb.com/forums/load/cra鈥?/a>Anyone know the recipe for silicone light bulbs?
You're welcome... And as for being rude, well, I've found that those people I've met that are rude are really unhappy with themselves... so say hurrah... you're a nice person too! And the heck with all the rude abusive unhappy people... woudn't want their life! Report Abuse
I am guessing you are talking about ones with silicone rubber patterns sticking to the otuside of the glass bulb to make them look like candles. There are room-temperature-vulcanizing silicone rubbers sold in tubes with a variety of different viscosities and drying times. See the link below to get started
Heat evaporates that vinegary-smelling component and makes the rubber harden faster so don't use that to make it flow easier.
keep heating that silicone...next we'll have someone asking for answers on how to bury a toxic wastoid...
You are aware of the attempt to green the enviornment and so you are going to grabe some silicone and try to muckle up some light bulbs. Oh good idea... that's responsible adult behavior! NOT.vista
perhaps these comments will help you:
http://ths.gardenweb.com/forums/load/cra鈥?/a>Anyone know the recipe for silicone light bulbs?
You're welcome... And as for being rude, well, I've found that those people I've met that are rude are really unhappy with themselves... so say hurrah... you're a nice person too! And the heck with all the rude abusive unhappy people... woudn't want their life! Report Abuse
I am guessing you are talking about ones with silicone rubber patterns sticking to the otuside of the glass bulb to make them look like candles. There are room-temperature-vulcanizing silicone rubbers sold in tubes with a variety of different viscosities and drying times. See the link below to get started
Heat evaporates that vinegary-smelling component and makes the rubber harden faster so don't use that to make it flow easier.
keep heating that silicone...next we'll have someone asking for answers on how to bury a toxic wastoid...
You are aware of the attempt to green the enviornment and so you are going to grabe some silicone and try to muckle up some light bulbs. Oh good idea... that's responsible adult behavior! NOT.
I am looking for a recipe for a light and fluffy cheese cake if there is such a thing.?
I have an excellent recipe, but I would like something that is not quite so dense. I have tried leaving it in the oven to cool after it is done, but after I take it out it just seems to compress and get quite heavy. Any suggestions?I am looking for a recipe for a light and fluffy cheese cake if there is such a thing.?
8oz cream cheese creamed or whipped till smooth and creamy mixed with 1/3 cup white sugar I use my electric mixer and fluff it up then you fold in 8oz cool whip in a gram cracker crust and you can put whatever fruit topping on top of it or sometimes I layer it with sliced strawberries and garnish it with strawberries otherwise you can mix in crushed oreo's depend on what you like really light and fluffy after making must refrigerate for about 3 hours but longer is better over night if possible otherwise it's too liquid to cutI am looking for a recipe for a light and fluffy cheese cake if there is such a thing.?
2 eggs, 1/2 c sugar, 3 oz bricks of cream cheese - ( i always freeze my cream cheese first, after it thaws it is very crumbley and i dont know what it does but it always tastes better if i freeze first) mix until creamy - bake for 20 min then refridgorate over night
cream cheese vanilla cool whip sugar its very light no back very fluffy
8oz cream cheese creamed or whipped till smooth and creamy mixed with 1/3 cup white sugar I use my electric mixer and fluff it up then you fold in 8oz cool whip in a gram cracker crust and you can put whatever fruit topping on top of it or sometimes I layer it with sliced strawberries and garnish it with strawberries otherwise you can mix in crushed oreo's depend on what you like really light and fluffy after making must refrigerate for about 3 hours but longer is better over night if possible otherwise it's too liquid to cutI am looking for a recipe for a light and fluffy cheese cake if there is such a thing.?
2 eggs, 1/2 c sugar, 3 oz bricks of cream cheese - ( i always freeze my cream cheese first, after it thaws it is very crumbley and i dont know what it does but it always tastes better if i freeze first) mix until creamy - bake for 20 min then refridgorate over night
cream cheese vanilla cool whip sugar its very light no back very fluffy
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