Posted by lorna-organic on Sun, Feb 3, 08 at 16:42
English Trifle (dessert)
This dessert has six layers. It should be made in a deep glass bowl so that the layers are visible.
-half of a stale pound cake (same premise as when making bread pudding)
-raspberry preserves
-one recipe of vanilla pudding, or one package of vanilla pudding (reduce milk by 1/4 cup if using package pudding)
-thick cream for whipping, 1 pint
-1/2 cup of powdered sugar
-about one cup of sherry, or rum
-package of sliced almonds--toast them lightly
Slice pound cake in 1/4" slices. Cut each slice in half. Spread half with raspberry preserves, put other half on top--like sandwiches. Layer half of your cake sandwiches in the bottom of a glass bowl. Drench with about half a cup of sherry or rum--enough to moisten well. Pour on half of your pudding.
Whip cream with powdered sugar until stiff. This will be your third layer.
Place half of the whipped cream on top of the layers you are building. Put down another layer of cake sandwiches, drench with half cup of rum or sherry, layer on the remainder of your pudding, and carefully spread on the remaining whipped cream. Refrigerate for several hours so flavors can blend. Top with toasted sliced almonds when ready to serve.
*Might not want to serve this to children due to the alcohol content.
Tuesday, February 5, 2008
Saturday, February 2, 2008
Roasted Stuffed Zucchini
Posted by vikki1747 z8 VA on Sat, Feb 2, 08 at 19:31
I'm posting this recipe for stuffed zucchini which is easy on the calories. My family L-O-V-E-s zucchini done this way!!
Roasted zucchini stuffed with tomato, onion, garlic and cheese
Makes 4 servings as an accompaniment
Ingredients
2 pounds small to midsize zucchini
1/2 cup Japanese breadcrumbs (or substitute unseasoned breadcrumbs)
3 tablespoons olive oil
1 small onion, chopped
2 Roma tomatoes, peeled, seeded and chopped
2 cloves garlic, chopped
1/2 cup grated Emmenthal cheese (or grated fresh parmeasian cheese)
3 sprigs fresh thyme, chopped
1 tablespoon chopped basil
zest of 1 lemon
salt & pepper
Directions
Preheat the oven to 375 degrees. Split the zucchini in half. With a spoon scrape out the seeds, digging a trough in the center of the zucchini. Blanch the zucchini in salted water until just soft, but the color still remains (about 6 to 8 minutes).
Refresh in cold water. Pat dry with a towel.
For the filling: Heat the olive oil in a sauté pan. Sauté the onions until translucent. Add the garlic. Remove from heat. Add tomato, breadcrumbs, lemon zest, fresh herbs and grated cheese. Lightly season with salt and pepper. Place the filling down the center of the zucchini. Place the zucchini on a nonstick baking tray and roast in the oven until the topping is lightly brown (about 12 - 15 minutes).
Serve as a nice side dish with grilled meats or fish, or as an appetizer with a green salad.
From The Victory Garden
I'm posting this recipe for stuffed zucchini which is easy on the calories. My family L-O-V-E-s zucchini done this way!!
Roasted zucchini stuffed with tomato, onion, garlic and cheese
Makes 4 servings as an accompaniment
Ingredients
2 pounds small to midsize zucchini
1/2 cup Japanese breadcrumbs (or substitute unseasoned breadcrumbs)
3 tablespoons olive oil
1 small onion, chopped
2 Roma tomatoes, peeled, seeded and chopped
2 cloves garlic, chopped
1/2 cup grated Emmenthal cheese (or grated fresh parmeasian cheese)
3 sprigs fresh thyme, chopped
1 tablespoon chopped basil
zest of 1 lemon
salt & pepper
Directions
Preheat the oven to 375 degrees. Split the zucchini in half. With a spoon scrape out the seeds, digging a trough in the center of the zucchini. Blanch the zucchini in salted water until just soft, but the color still remains (about 6 to 8 minutes).
Refresh in cold water. Pat dry with a towel.
For the filling: Heat the olive oil in a sauté pan. Sauté the onions until translucent. Add the garlic. Remove from heat. Add tomato, breadcrumbs, lemon zest, fresh herbs and grated cheese. Lightly season with salt and pepper. Place the filling down the center of the zucchini. Place the zucchini on a nonstick baking tray and roast in the oven until the topping is lightly brown (about 12 - 15 minutes).
Serve as a nice side dish with grilled meats or fish, or as an appetizer with a green salad.
From The Victory Garden
Herbal Ice Cubes
Posted by becr zone 9 CA 19 on Sat, Feb 2, 08 at 17:04
Make these herbal ice cubes in the summertime, when the bounty is plentiful and fresh!!! So convenient and easy-- just pop a frozen cube (or two) into your favorite soup or sauce or whatever, and voila! May use olive oil in place of the water.
Recipe is from another web site.
Herbal Ice Cubes
herbs, of choice (basil, chives, cilantro, fennel, lovage, mint, oregano, parsley, rosemary, sage, tarragon, thyme, et)
boiling water
1. Mince herb (s) of choice.
2. Pack minced herb (s) into an ice cube tray, each 3/4 full.
3. Fill with boiling water, (this will blanch the herbs before freezing and will help them retain their flavor and color).
4. Once the herbal ice cubes are frozen, you can pop them out of their tray and into freezer bags for storage.
5. Use as needed.
Make these herbal ice cubes in the summertime, when the bounty is plentiful and fresh!!! So convenient and easy-- just pop a frozen cube (or two) into your favorite soup or sauce or whatever, and voila! May use olive oil in place of the water.
Recipe is from another web site.
Herbal Ice Cubes
herbs, of choice (basil, chives, cilantro, fennel, lovage, mint, oregano, parsley, rosemary, sage, tarragon, thyme, et)
boiling water
1. Mince herb (s) of choice.
2. Pack minced herb (s) into an ice cube tray, each 3/4 full.
3. Fill with boiling water, (this will blanch the herbs before freezing and will help them retain their flavor and color).
4. Once the herbal ice cubes are frozen, you can pop them out of their tray and into freezer bags for storage.
5. Use as needed.
Friday, February 1, 2008
Green Beans with Shallots & Mushrooms
Posted by aftermidnight Z8 V. Island B.C. on Fri, Feb 1, 08 at 13:24
GREEN BEANS WITH SHALLOTS & MUSHROOMS
This is something I throw together for DH and myself so I'll give you the amounts I use for two.
Fresh Green Beans for two
I large Shallot minced
4 fresh Mushrooms, sliced
1 Tbsp. of Olive Oil
1/2 cup of water
In a large skillet saute minced shallot until soft, add sliced mushroom saute for a few minutes more, add beans and water.
Put a lid on cook until Beans are done to your liking. Take the lid off continue cooking until the water has disappeared.
GREEN BEANS WITH SHALLOTS & MUSHROOMS
This is something I throw together for DH and myself so I'll give you the amounts I use for two.
Fresh Green Beans for two
I large Shallot minced
4 fresh Mushrooms, sliced
1 Tbsp. of Olive Oil
1/2 cup of water
In a large skillet saute minced shallot until soft, add sliced mushroom saute for a few minutes more, add beans and water.
Put a lid on cook until Beans are done to your liking. Take the lid off continue cooking until the water has disappeared.
Honey Oat and Wheat Bread
Posted by gldno1 z6MO on Fri, Feb 1, 08 at 6:13
Here is a contribution. It is our favorite bread.
Honey Oat and Wheat Bread
from Hodgson Mill Bread Book
2 pkgs yeast
1/2 cup warm water (105°)
2-1/2 cups warm water
1-1/2 teaspoon salt
1-1/2 cups Oat Bran Hot Cereal
1/2 cup honey
1/4 cup margarine (I use butter)
6 cups Hodgson Mill 50/50 flour
1 egg
2 cups Hodgson Mill best for bread flour
shortening to coat bowl and 3 bread pans.
My Change:
1 cup 7 grain rolled and Flaked Mix
1/2 cup cracked wheat
Soaked in the 2-1/2 cups of hot water
Increase salt to 2 teaspoons
This replaced the 1-1/2 cups Oat Bran Cereal
Add yeast to half cup warm water. Let stand 10 minutes.
Combine lukewarm water, oat bran cereal, honey, melted margarine. Here is where I
bring water to a boil to soak my 7-grain and cracked wheat. Let stand until cool.
Add 2 cups 50/50 flour and mix well (you may use mixer). To this mixture add the egg
and softened yeast, mix well. Add remaining flours to make a soft dough. Turn onto a
lightly floured board and knead 10 minutes or use dough hook on mixer for 4 minutes.
Put in greased bowl turning once to coat top. cover with a damp cloth and allow to rise in a warm draft-free lace until doubled about l hour.
Knead down. Turn dough out onto a lightly floured surface. Diving into three equal
portions and let rest for 10 minutes. Shape into loaves and place in greased loaf pans, let raise for about 1 hour until dough reaches tops of pans.
Preheat over during this time to 375°. Bake 35 to 40 minutes. Remove bread from pans
immediately and let cool on wire racks.
Here is a contribution. It is our favorite bread.
Honey Oat and Wheat Bread
from Hodgson Mill Bread Book
2 pkgs yeast
1/2 cup warm water (105°)
2-1/2 cups warm water
1-1/2 teaspoon salt
1-1/2 cups Oat Bran Hot Cereal
1/2 cup honey
1/4 cup margarine (I use butter)
6 cups Hodgson Mill 50/50 flour
1 egg
2 cups Hodgson Mill best for bread flour
shortening to coat bowl and 3 bread pans.
My Change:
1 cup 7 grain rolled and Flaked Mix
1/2 cup cracked wheat
Soaked in the 2-1/2 cups of hot water
Increase salt to 2 teaspoons
This replaced the 1-1/2 cups Oat Bran Cereal
Add yeast to half cup warm water. Let stand 10 minutes.
Combine lukewarm water, oat bran cereal, honey, melted margarine. Here is where I
bring water to a boil to soak my 7-grain and cracked wheat. Let stand until cool.
Add 2 cups 50/50 flour and mix well (you may use mixer). To this mixture add the egg
and softened yeast, mix well. Add remaining flours to make a soft dough. Turn onto a
lightly floured board and knead 10 minutes or use dough hook on mixer for 4 minutes.
Put in greased bowl turning once to coat top. cover with a damp cloth and allow to rise in a warm draft-free lace until doubled about l hour.
Knead down. Turn dough out onto a lightly floured surface. Diving into three equal
portions and let rest for 10 minutes. Shape into loaves and place in greased loaf pans, let raise for about 1 hour until dough reaches tops of pans.
Preheat over during this time to 375°. Bake 35 to 40 minutes. Remove bread from pans
immediately and let cool on wire racks.
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