posted by ianna Z5b on Tue, Feb 10, 09 at 10:59
I don't have an exact recipe for this but here's my process for making a kind of
Strawberry Shortcake w/ White Chocolate Whipped Cream
3 oz. of white chocolate, melted over double boiler
Whipping cream (whipped up and slightly sweetened with about 1/4 cup sugar)
approx. 1/3 cup Raspberry or strawberry jam dissovled with equal amount of water. - to make a syrup.
store bought round sponge cake (make 3 layers)
any berries, like strawberries, blueberries, blackberries, etc.. lightly sprinkled with sugar.
Take a little of the melted white chocolate and mix in with a little of the whipped cream to temper it. Then mix into the larger batch of whipped cream.
Take the sponge cake, brush with the jam syrup, layer with the white chocolate whipped cream, add the berries, layer again with sponge cake and repeat the process. Top layer should have a small layer of whipped cream and a little amount of the fruits.
Makes a very light and very tasty cake.
Saturday, February 14, 2009
Monday, February 9, 2009
Strawberries and Cream Trifle
Posted by becr zone 9 CA 19 on Sun, Feb 8, 09 at 3:21
Strawberries & Cream Trifle
Luscious layers of fresh strawberries, cake, and whipped cream. Serves 10.
2 quarts ripe fresh strawberries, cleaned, hulled & sliced
1 cup strawberry preserves
2 tablespoons brandy or sherry
1 pint whipping cream
2 tablespoons confectioner's sugar
1 teaspoon vanilla
4 cups cake, cubed (sponge cake, or angel food or pound cake)
1 1/2 cups prepared custard sauce, optional
1. Stir together the preserves and the brandy or sherry. Stir in the strawberries.
2. Whip the cream with the confectioner's sugar and the vanilla until soft peaks form (chill the bowl and beaters first). Do not overbeat.
3. Layer the berries mixture, whipped cream, cake and custard sauce (if using) alternately in a trifle dish or individual dessert dishes.
4. Top with whipped cream and a few of the choicest berries. Serve right away, or cover and chill until serving time. Enjoy!
Strawberries & Cream Trifle
Luscious layers of fresh strawberries, cake, and whipped cream. Serves 10.
2 quarts ripe fresh strawberries, cleaned, hulled & sliced
1 cup strawberry preserves
2 tablespoons brandy or sherry
1 pint whipping cream
2 tablespoons confectioner's sugar
1 teaspoon vanilla
4 cups cake, cubed (sponge cake, or angel food or pound cake)
1 1/2 cups prepared custard sauce, optional
1. Stir together the preserves and the brandy or sherry. Stir in the strawberries.
2. Whip the cream with the confectioner's sugar and the vanilla until soft peaks form (chill the bowl and beaters first). Do not overbeat.
3. Layer the berries mixture, whipped cream, cake and custard sauce (if using) alternately in a trifle dish or individual dessert dishes.
4. Top with whipped cream and a few of the choicest berries. Serve right away, or cover and chill until serving time. Enjoy!
Bean Soup
Posted by gldno1 z6MO on Fri, Feb 6, 09 at 16:53
Bean Soup
l lb. stew meat
1/2 lb white soup beans
1 small bunch celery - chopped (I use 1 cup)
1 large onion, chopped
3 large potatoes chopped
salt and pepper
Simmer 5 hours. Add l stick butter at end of cooking (I used 1/2 stick).
I made this using the crock pot by soaking the beans overnight in water to cover 2-3
inches.
Next morning dump all in large pot with enough water to make maybe 6 cups total (or
less). Bring to boil. Dump in crock pot and cook on high 4 hours or low until thick and
mushy. Add butter.
I love this served with corn muffins or just plain cornbread.
Bean Soup
l lb. stew meat
1/2 lb white soup beans
1 small bunch celery - chopped (I use 1 cup)
1 large onion, chopped
3 large potatoes chopped
salt and pepper
Simmer 5 hours. Add l stick butter at end of cooking (I used 1/2 stick).
I made this using the crock pot by soaking the beans overnight in water to cover 2-3
inches.
Next morning dump all in large pot with enough water to make maybe 6 cups total (or
less). Bring to boil. Dump in crock pot and cook on high 4 hours or low until thick and
mushy. Add butter.
I love this served with corn muffins or just plain cornbread.
Thursday, February 5, 2009
Two Versions of Shepherd's Pie
Posted by lorna-organic on Tue, Feb 3, 09 at 10:36
Two Versions of Shepherd's Pie
Shepherd's Pie is great COMFORT food. Mashed potatoes are the "crust" of your main dish pie. The traditional version is to spread leftover mashed potatoes into a pie plate, then fill with loose cooked ground beef, onion, carrot and gravy. Peas can be added. Carefully smooth a thin layer of mashed potatoes around the edges of the top, leaving a circle of the filling exposed. Bake at 350 until potatoes begin to brown.
I created a variation using sweet potatoes and ground pork. I spice the pork with mustard, sage, thyme and garlic to create a sausage flavor. Cook and mash sweet potatoes. Line a pie plate with sweet potatoes. Fill with cooked loose cooked ground pork, gravy and onions. Spread a thin layer of mashed sweet potatoes around the edges of the top, leaving a circle of filling exposed. Bake for about 30 minutes at 350. Ground beef can be substituted for the pork.
Cook a pound of meat to the halfway point on high flame to brown it and bring the fat out. Pour off the fat. Add chopped onion, carrot. salt and pepper to taste. To make the gravy, sprinkle 1 tblsp. of flour onto the loose meat, stir in and cook for 5 minutes. Add two cups of boiling water, stir in rapidly. Simmer for about ten minutes.
Two Versions of Shepherd's Pie
Shepherd's Pie is great COMFORT food. Mashed potatoes are the "crust" of your main dish pie. The traditional version is to spread leftover mashed potatoes into a pie plate, then fill with loose cooked ground beef, onion, carrot and gravy. Peas can be added. Carefully smooth a thin layer of mashed potatoes around the edges of the top, leaving a circle of the filling exposed. Bake at 350 until potatoes begin to brown.
I created a variation using sweet potatoes and ground pork. I spice the pork with mustard, sage, thyme and garlic to create a sausage flavor. Cook and mash sweet potatoes. Line a pie plate with sweet potatoes. Fill with cooked loose cooked ground pork, gravy and onions. Spread a thin layer of mashed sweet potatoes around the edges of the top, leaving a circle of filling exposed. Bake for about 30 minutes at 350. Ground beef can be substituted for the pork.
Cook a pound of meat to the halfway point on high flame to brown it and bring the fat out. Pour off the fat. Add chopped onion, carrot. salt and pepper to taste. To make the gravy, sprinkle 1 tblsp. of flour onto the loose meat, stir in and cook for 5 minutes. Add two cups of boiling water, stir in rapidly. Simmer for about ten minutes.
Granny's Shepherd Pie
Posted by aftermidnight Z8 V. Island B.C. on Tue, Feb 3, 09 at 11:50
Here's my version of a shepherd's pie or to be more precise my grandmother's version. This is made from left over roast beef. No exact measurements, use what you have.
Granny's Shepherd Pie
Left over roast beef put through a meat grinder along with an onion, how much? to your own taste, I use a smallish one. put this in a casserole, mix any left over gravy in, salt and pepper to taste. Cover this with a layer of left over mashed potatoes, dot with butter. Bake in a 350 oven for 1 hour.
I have used frozen hash browns instead of potatoes, put a bit of cooked rice in with the meat, I've also put leftover carrots through the grinder with the meat and onion, sometimes leftover peas, sometimes a bit of cooked rutabaga depending on what I have are also added.
Here's my version of a shepherd's pie or to be more precise my grandmother's version. This is made from left over roast beef. No exact measurements, use what you have.
Granny's Shepherd Pie
Left over roast beef put through a meat grinder along with an onion, how much? to your own taste, I use a smallish one. put this in a casserole, mix any left over gravy in, salt and pepper to taste. Cover this with a layer of left over mashed potatoes, dot with butter. Bake in a 350 oven for 1 hour.
I have used frozen hash browns instead of potatoes, put a bit of cooked rice in with the meat, I've also put leftover carrots through the grinder with the meat and onion, sometimes leftover peas, sometimes a bit of cooked rutabaga depending on what I have are also added.
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