Clipmarks | skydv's clips

Raisinet Bars

Mon, 06 Oct 2008 19:48:13 GMT

clipped by: skydv

Raisinet Bars

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter or margarine, softened
1 1/2 teaspoons vanilla extract
1 large egg
1 package (14 ounces) NESTLÉ RAISINETS Milk Chocolate-Covered Raisins

1 3/4 cups quick or old-fashioned oats, divided

Heat oven to 350° F. Grease an 11 x 7 pan.
Combine flour, baking soda, and salt in small bowl.
Beat the sugar, butter and vanilla extract in large bowl until creamy.
Beat in the egg.
Gradually add flour mixture to the butter/sugar mixture.
Stir in Raisinets and 1 1/2 cups cups oats.
Spread into prepared pan.
Sprinkle with remaining 1/4 cup of oats.
BAKE for 34-38 minutes or until golden brown.

Cool completely in pan on wire rack. Cut into bars.

Cinnamon Crackers

Sat, 04 Oct 2008 20:40:55 GMT

clipped by: skydv

Clip Source: fussfreeflavours.blogspot.com

Cinnamon Crackers
10oz / 280g plain flour
2 tablespoons sugar
1 teaspoon cinnamon
Generous pinch salt
4 Tbs olive oil

1/3 pint / 180ml cold water

For sprinkling on top
3 tablespoons sugar

1 teaspoon cinnamon

Preheat oven to 400F/GM6/200C. Mix the dry ingredients together well, add the oil and half the water and mix, slowly adding enough water to make a rough dough. Turn out and knead until it comes together. Divide the dough into 4. Mix the sprinkling ingredients together in a separate bowl.

Roll out each ball of dough on parchment paper (I used a silicon baking sheet) until it is as thin as you can get it, cut into diamonds and prick well with a fork. Sprinkle the cinnamon/sugar mix over and lightly press into the biscuits. Bake for about 15 mins or until golden brown (on a few of my crackers the sugar had melted and caramelized) when cool snap apart. Repeat with the rest of the dough.

Pudding Cookies

Sat, 04 Oct 2008 20:10:55 GMT

clipped by: skydv

Clip Source: growfoodlove.blogspot.com

1 cup self-rising flour
1 package (3.4 oz) instant pudding mix, Vanilla or French Vanilla
1 egg, lightly beaten
5 tablespoons butter, melted
1/2 cup chocolate chips (optional)

Preparation:

Combine all ingredients except chocolate chips.

Stir in chips.

Form small balls of dough; place on unbaked baking sheet.

These cookies don't spread, so you may want to flatten a bit.

Bake in preheated 350° oven for 10 to 12 minutes, or until lightly browned.

Makes about 18 cookies.

Lemon Delicious

Sat, 04 Oct 2008 15:56:28 GMT

clipped by: skydv

Clip Source: heymumimhungry.blogspot.com

My Nan's Lemon Delicious

1 tbsp butter
1 cup sugar
2 large heaped tbsp SR flour
juice of 2 lemons
2 eggs, separated
1 cup milk

Preheat oven to 200C and grease a smallish baking dish*
In a bowl with a wooden spoon mix the butter with the sugar - the quantities mean it won't cream together like a standard butter/sugar cake batter but just make sure the butter is all mixed into the sugar
Stir in the egg yolks
Add the flour
Then add the lemon juice and milk - it should be very runny
Beat the egg whites to stiff peaks
Add a third to the mixture and incorporate thoroughly (I use a whisk and lightly whisk it in)
Add the rest of the egg whites
Pour into the baking dish and bake at 200 for 10 minutes
Turn the oven down to 180 and bake for a further 30-35 minutes
The pudding should be a lovely golden brown on top and it separates into a light and lovely sponge and a pretty tart lemon sauce undernea

Melt-and-Mix Chocolate Coconut Cake

Fri, 03 Oct 2008 19:52:07 GMT

clipped by: skydv

Clip Source: ironchefshellie.blogspot.com

I needed an easy recipe that I could whip up quickly the night before in the little space of time I had between going to the gym and getting my beauty sleep.
Donna Hay to the rescue! This is from her book: Modern Classics Book 2.

It tasted like a giant brownie, my boss ended up calling it a giant muffin. So simple to make you don't even need to get the electric mixer dirty.

Melt-and-Mix Chocolate Coconut Cake

By Donna Hay

250g butter, melted
3/4 sifted cocoa powder
1 1/3 caster sugar
3 eggs
1.5 cups desiccated coconut
1.5 cups plain flour
1.5 teaspoons baking powder

3/4 cup milk

1. Preheat the oven to 180°C (350°F).
2. Place all ingredients in a bowl and whisk until smooth.
3. Pour into a greased 24cm (9.5 inch) round cake tin lined with non-stick baking paper and bake for 50 minutes.

4. Dust with cocoa or icing sugar, you can serve warm or cold with thick (double) cream.

Serves 8-10

Individual Pumpkin Pie Souffles:

Tue, 30 Sep 2008 01:30:59 GMT

clipped by: skydv

Clip Source: megansmunchies.blogspot.com

Individual Pumpkin Pie Souffles:

1/4 cup liquid egg whites

1/4 cup pumpkin puree

1-2 tsp sugar (or sugar substitute, I used agave nectar)

1/4 tsp cinnamon

pumpkin pie spice to taste

1/2 honey graham clif z-bar

1 tsp butter or butter substitute of your choice

Mix egg whites and sugar. Add pumpkin puree and spices and mix. In a separate small bowl, mix half of a clif z-bar crumbled with butter and press into bottom of bowl. Pour pumpkin mixture over crust. Microwave for 1 minute and 30 seconds. Invert bowl onto plate and your dessert should slip right out. Top with whipped cream or ice cream and ENJOY!!

y, September 14, 2008 Semi-Homemade Sweet Potato Soup with Cinnamon Polenta Croutons

Tue, 30 Sep 2008 01:29:23 GMT

clipped by: skydv

Clip Source: megansmunchies.blogspot.com

I spotted the Imagine Sweet Potato Soup on the shelf at my local grocery store, and I knew I had to try it. When I eat soup, I like it to be hearty and I like to chew a little bit. This soup straight out of the box was smooth and velvety, but I decided to add my own kick. I cooked up some polenta according to the package instructions and added a little cinnamon and stevia. I then put it into a ziploc container and let it sit in the refrigerator to take shape for about 30 minutes. When I was ready for the dinner, I put the soup on the stove to heat. I then cut my polenta into cubes and warmed them in the oven for 5-8 minutes at 350 degrees. Then I poured the soup in one of my little bowls and tossed in some of my cinnamon polenta croutons. It turned out delicious. The croutons soaked up the soup, and they were delicious chewy pillows full of sweet potato and cinnamon.

Orange and date bars...

Sat, 27 Sep 2008 01:29:46 GMT

clipped by: skydv

Clip Source: sunitabhuyan.blogspot.com

What's needed-

2 and 1/2 C porridge oats
1 orange, chopped whole ( including rind), the seeds discarded and roughly blended in a mixer
1c dates stoned and chopped
4-5 tblsp of honey
1/4 c oil
6-7 tblsp of yogurt

1/2 tsp cinnamon powder

How to-

Pre heat the oven at 180 deg cel.

Grease a square or rectangle baking dish.

In a pan, mix the oats and cinnamon powder.

Add the orange, honey, oil dates and yogurt, in that order, mixing well after adding each ingredient.

Tip the mixture into the greased tin, level the top and bake in the centre of the pre-heated oven for 30 - 35 minutes. Cool and cut into bars.

Chicken Ole!

Sat, 27 Sep 2008 01:14:34 GMT

clipped by: skydv

Clip Source: mymuffinthursdays.blogspot.com

Chicken Ole!

Ingredients:

1 lb cooked, cubed or shredded chicken

2 c grated Monterey Jack cheese

1 can black beans, drained and rinsed

1 (4oz) can diced green chiles

1 (2.5oz) can sliced olives

1/3 c nonfat plain yogurt or low fat sour cream

1/3 c light mayonnaise

1 envelope taco seasoning

optional: lime, tortilla chips, or tostada rounds

Directions:

Combine chicken, cheese, black beans, chiles, and olives. In a small bowl, whisk yogurt or sour cream, mayo, and as much taco seasoning as desired (I'd use between 3/4 pkg and the full pkg). Fold into chicken mixture. Serve with any desired toppings on tortilla chips or tostada rounds.

Dipped Ginger Cookies

Sat, 27 Sep 2008 01:12:02 GMT

clipped by: skydv

Clip Source: mymuffinthursdays.blogspot.com

Dipped Ginger Cookies

Ingredients:

2 c sugar

1 1/2c oil

2 eggs

1/2c molasses

1 Tbsp ground ginger

2 tsp cinnamon

1 tsp salt

4 tsp baking powder

4 c flour

extra sugar

white chocolate or vanilla almond bark

Directions:

Combine sugar and oil. Stir in eggs, one at a time. Stir in molasses. Stir in ginger, cinnamon, and salt. Stir in baking powder. Stir in flour. Roll out 3/4" balls. Roll balls in sugar and place on a greased cookie sheet.

Bake at 350 degrees for 10-12 minutes. Cookies will still be soft. Allow them to rest on warm cookie sheet for two minutes, then transfer to a cooling rack.

To dip cookies, melt squares (about 3 at a time) in a double boiler (a glass bowl set over a saucepan of simmering water). Dip cookies in halfway and shake off excess chocolate. Place on waxed paper. Allow chocolate to set or put pan in refrigerator to set.

Makes 8-9 dozen cookies

Caramel Apple Salad

Sat, 27 Sep 2008 01:06:19 GMT

clipped by: skydv

Clip Source: mymuffinthursdays.blogspot.com

Caramel Apple Salad

Ingredients:

1 (8oz) container lowfat or fat free plain yogurt

about 1/4 c brown sugar

1/2 tsp vanilla

apples--I recommend a variety (Granny Smith, Gala, Pink Lady, etc.)

Directions:

In a small mixing bowl, stir yogurt until smooth with a whisk. Sprinkle brown sugar on top. Cover with plastic wrap and allow it to sit for a few hours. (You can do this in the morning and then make the salad later in the day or make it before you go to bed and make the salad the next day.) When the yogurt sauce starts looking...well...rather gross and separated, it's ready.

Whisk the brown sugar into the yogurt until very smooth. Whisk in vanilla. Dice apples and toss with some of the yogurt sauce. Serve immediately or keep chilled till ready to serve.

Graham Cracker Cookies

Sat, 27 Sep 2008 01:04:16 GMT

clipped by: skydv

Clip Source: mymuffinthursdays.blogspot.com

Graham Cracker Cookies
Ingredients:
1/2c whole wheat flour
1/2c white flour
1/2c oat flour (made by blending 1/2c whole rolled oats in a blender/food processor till flour-y)
3 1/2 Tbsp sugar
1/2tsp baking soda
generous pinch salt
1/4c honey
2 Tbsp water or milk

1/3c oil or melted butter

Directions:
In a liquid measuring cup, combine honey, water/milk, and oil/butter. In a medium bowl, combine flours, sugar, soda, and salt. Add liquid all at once and stir till dough comes together in a ball (will be quite moist). With your hands, form dough into a ball, cover with plastic wrap and refrigerate 30-40 minutes.

Preheat oven to 350. Roll out dough to 1/4" thickness and place on a baking sheet lined with parchment paper or a silicone mat preferrably. If not, spray your pan with nonstick spray.

Bake at 350 for about 15 minutes, or until dough is golden and edges are somewhat crisp. Remove from oven, slice with pizza cutter into bars and prick with a fork.

Marshmallowy Chocolate Chip Peanut Butter Bars

Fri, 26 Sep 2008 01:12:00 GMT

clipped by: skydv

Clip Source: obsessedwithbaking.blogspot.com

Marshmallowy Chocolate Chip Peanut Butter Bars

Clip Source: obsessedwithbaking.blogspot.com

Cook`s Illustrated thick and chewy chocolate chip cookie dough recipe (I used about 1/3rd of the dough)
peanut butter

7 large marshmallows cut in pieces

1. Preheat oven to 350. Line a 8.5x4.5 loaf pan with parchment
2. Press cookie dough with fingers until 1/2 inch thick
3. Bake 20 minutes or until the center looks just set. An inserted toothpick should have a few crumbs attached.
4. Immediately spread peanut butter over the bars
5. Layer with marshmallows
6. Return to oven and broil until marshmallows are nicely browned (it literally takes seconds so don't look away or it may burn)
7. Cool completely in pan

spiced pumpkin custard

Fri, 26 Sep 2008 00:11:59 GMT

clipped by: skydv

Clip Source: thai4real.blogspot.com

Ingredients :

make 4 servings

for the custard

- 3 oz. sugar

- 1/4 ts. salt

- 1/2 ts. ground cinnamon

- 1/4 ts. ground ginger

- 1/8 ts. ground cloves

- pinch of ground nutmeg

- 1 eggs

- 8 oz. pumpkin puree

Procedures :

for the custard

1. Sift all dry ingredients together, set aside.

2. Beat egg in a bowl, then add pumpkin puree.

3. Add all dry ingredients and evaporated milk, mix well.

4. Pour the mixture into a loaf pan (1 lb.).

5. Bake at 350 degree F for 30 minutes.

6. Cool it down, chill at least an hour before cut into small cubes.

Parmesan Crusted Smoked Cheddar Potato Cakes

Thu, 25 Sep 2008 01:39:26 GMT

clipped by: skydv

Clip Source: www.picky-palate.com

Parmesan Crusted Smoked Cheddar Potato Cakes

2 Tablespoons extra virgin olive oil
4 Cups cooked mashed potatoes, firm and cold
1 Cup smoked cheddar cheese, Tillamook preferred
¾ Cup Grated Parmesan Cheese
¼ Cup flour

1. Heat olive oil in a large skillet over medium heat. Stir together the mashed potatoes and smoked cheddar then scoop about ¼ Cup mashed potatoes and form into equal size small patties. Combine parmesan cheese and flour into a shallow dish and press potato patties into mixture. In batches, place patties into hot skillet and cook for 2-4 minutes per side or until golden brown. Transfer to a paper towel lined plate. Serve warm with ranch dressing if desired.