3 large eggs
2 1/4 cups milk
1/2 teaspoon pure vanilla extract
4 cups flour
1 cup light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
Oil for frying
Cinnamon powdered sugar for dusting
Preheat the oil to 375 degrees F. In a mixing bowl, whisk the eggs, milk and vanilla. Whisk well. Sift the flour, sugar, baking powder and salt together. Fold the flour mixture into the egg mixture. Stir until smooth. Hold your finger over the funnel opening, fill with 3/4 cup of the filling. Place your hand over the oil and carefully remove your finger. Scribble and criss-cross the filling into the hot oil. Fry until golden on both sides. Remove from the oil and drain on paper towels. Dust with the cinnamon sugar mix. Repeat the process until all of the batter is used.
Yield: about 8 cakes
1/2 cup butter
1 cup brown sugar
1 egg
2 cups flour
3/4 cup cocoa
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup coffee
raisins
Cream together butter and sugar, add egg. Mix together flour, cocoa, salt, baking powder, baking soda, add to creamed mixture with coffee. Stir in raisins. Chill dough. Roll into walnut size balls and bake on ungreased baking sheet in a 350 oven for 15 to 18 minutes. Cool. Frost with confectioner's sugar glaze and dip tops into crushed Spanish peanuts.
1/2 cup margarine or butter
1/2 cup granulated sugar
1/2 cup confectioner's sugar
1 egg
1/2 cup vegetable oil
1 tea vanilla
2 cups + 2 Tab flour
1/2 tea soda
1/2 tea cream of tartar
Mix together and refrigerate at least one hour. Roll into small balls and flatten with a glass dipped into granulated sugar. Bake at 350 for 8-10 minutes. Makes 3 1/2 dozen
Marinate for 24 hr in:
1 C. vinegar
1/4 C. soy sauce
water to cover ribs
Place mixture in Tupperware , long sheet cake size, then adds ribs. Place in refrigerator for 24 hr. Then remove, drain, and place in long, shallow casserole pan after spraying with oil.
Brush ribs well with glaze as follows:
1/4 C molasses 1/2 C water Cover with wax paper then seal with foil to hold in moisture. Bake in 200' oven for 3 hr. Have charcoal grill ready with coals not too hot; white and flame gone. You don't want to make crispy critters of these great ribs. Place ribs from oven to grill, bony side down. Cover grill with lid if available and cook approx 5 min. **** Best if wood chip are used and ribs are heavily smoked. **** Next, turn ribs over with meaty side down and brush the bony side heavily with your favorite bar=b-q sauce. Grill x 3-4 min with lid on. Turn over again and coat the meaty side with lots and lots of bar-b-q sauce, cover and grill another 5 min. Then remove from grill and eat these tender, juicy, and extremely messy things!
2 tablespoons butter
1large onion -- chopped
1 cup brown rice
2 1/2 cups seasoned chicken broth
1 teaspoon salt
1/4 teaspoon pepper
dash cinnamon
Saute onion in butter until golden. Add rice and saute until onions become slightly browned.Add stock and allow to come to a boil. Remove and place in a covered baking dish. Add spices; cover and bake at 350 degrees F. for 1 hour.
WALNUT POUND CAKE
1 cup butter
1/2 cup shortening
3 c. sugar
5 eggs
1 tsp rum (optional)
1 tsp vanilla extract
3 cups flour
1 tsp baking powder
1 cup milk
1 cup chopped black walnuts
Beat butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add rum and vanilla extract to milk. Add baking powder to flour....alternately add liquid and dry ingredients to batter (starting and ending with liquid). Stir in walnuts. Pour batter into a greased and floured Bundt pan. Bake at 325 degrees for about one hour and ten minutes until cake tests done.
3 eggs
1 cup oil
2 cups sugar
3 cups flour
2 tsp vanilla extract
1 tsp baking soda
1 to 2 tsp cinnamon
1 tsp salt
3 cup thinly sliced apples
1 cup chopped nutmeats
1 cup raisins
(may substitute 1 cup applesauce for one cup oil if fat content is a concern... I have.. and it works fine)
Beat eggs, add sugar, oil (or applesauce), then rest of the ingredients, with the apples, nutmeats and raisins being last. Batter will be stiff. Pour into a greased and floured 8x10 pan, sprinkle top with a cinnamon sugar mixture, bake in 375 degree oven for app. 40 minutes.. baking time can vary according to apples, you will have to use your judgement on "done"
1 6 oz bag of semi-sweet chocolate chips
2 TBS butter
1 beaten egg
1 c confectioners sugar
1 c chopped nuts (I use pecans)
2 c miniature marshmallows
1/2 bag angel flake coconut
Melt chocolate and butter over low heat. Remove from heat and blend in egg. Stir in rest of ingredients. Shape into 1 inch balls. Roll in coconut. Chill. Makes 48 balls.
1 lb (450 g) raw shrimp, peeled, deveined, and finely chopped
1 can (6 oz, 170 g) water chestnuts, drained and finely chopped
2 scallions (spring onions), finely chopped
1 tsp (5 ml) Chinese wine or dry sherry
1/2 tsp (2 ml) finely grated fresh ginger
Salt and freshly ground pepper to taste
1 egg white, beaten until stiff
1 tsp (5 ml) cornstarch (cornflour)
Oil for deep frying
Mix together the shrimp, water chestnuts, scallions, wine, ginger, salt and pepper. Fold in the beaten egg white and the cornstarch. Roll into balls the size of walnuts. Heat the oil in a wok or frying pan to a temperature of 350F (180C) and fry the balls a few at a time until golden brown, 2 to 3 minutes. Drain on paper towels and serve immediately. Makes 12 to 15 fritters.
2 cups milk
3 eggs beaten lightly
1/2 cup sugar
Make a boil custard with the above 3 ingredients. Cooking in double boiler until mixture coats the spoon.
2 tablespoon gelatin soaked
1 tin apricots
2 stiffly beaten egg whites
1/2 cup orange juice
sponge cake or lady fingers
Add to the custard, the gelatin which has been soaked with the orange juice. Add apricot juice from the tin. When cool , add the stiffly beaten eggs white Pour half the mixture into a wet mould, and place in refrigerator. When almost set put the lady fingers and the crushed apricots and cover with the rest of the custard. Put in the fridge until serves. ( minimum 3 hours)
This can be made the day before, and also can be made sugar free by adding Apricot sugar free tin and replacing 1/2 cup sugar with Nutrasweet.
INGREDIENTS:
8 ounces rigatoni pasta, uncooked
1 lb mixed fresh vegetables
salt
pepper
1 tsp. Italian seasoning
2 tbsp. vegetable oil
2 tsp. balsamic vinegar
2 tbsp. Parmesan cheese, grated
1/4 cup chicken broth
PREPARATION:
1. Preheat oven to 500º F. Prepare pasta according to package directions.
2. While pasta is cooking, slice or cut vegetables and place in a shallow baking pan, arranged in a single layer. Season with salt, pepper and Italian seasoning, and brush lightly with oil.
3. Roast in a 500º F oven for about 10 minutes or until vegetables caramelize and brown, leaving any juice in the baking sheet. Drain and set juices aside. Chop vegetables into 1-inch pieces.
4. When pasta is done, drain well. Toss cooked pasta with vegetable juice, vegetables, vinegar, chicken broth and Parmesan cheese. Serve immediately.
TIP: Try fresh mixed vegetables, such as green beans, red onions, snow peas, asparagus, carrots, squash, turnips, zucchini, leeks, fennel, red or green bell peppers, mushrooms.
INGREDIENTS:
1/2 cup skim milk or 2% milk
1 medium peeled and sliced (see below) frozen banana
1/5 optional tsp pure vanilla extract
1/4 optional tsp pure almond extract
cinnamon
PREPARATION:
1. In a blender container combine all ingredients, except cinnamon. Blend until smooth, about 20 seconds.
2. Pour into glasses and garnish with a sprinkle of ground cinnamon, if desired. Yields approximately 2 1/4 cups. Makes 2 servings.
3. Tip: Wrap peeled and sliced banana in plastic wrap or place in a freezer storage bag. Freeze several hours or overnight.
COUNTRY-STYLE SPARERIBS
INGREDIENTS:
3 pounds country style spareribs
olive oil to coat ribs for grilling
For the marinade:
1/3 cup oriental plum sauce
1/3 cup honey
3 tablespoons low-sodium soy sauce
1/4 cup rice wine vinegar
2 teaspoons crushed fresh garlic
1/2 teaspoon dry mustard powder
1 teaspoon fresh grated ginger
1/4 teaspoon fresh ground pepper
PREPARATION:
1. Mix all the marinade ingredients together. Makes about one cup.
2. Pour marinade over ribs and marinate at least 6 hours or overnight.
3. Prepare grill for cooking.
4. Remove ribs from marinade and spray or brush olive oil on them to coat. Place ribs on open grill and proceed to cook. Turn ribs frequently to prevent flare ups and burning. The sugar in the honey and plum sauce accelerates the ribs to brown faster.
Cook's Note: This recipe also works well with pork roast, chops and babyback ribs.
INGREDIENTS:
8 ounces spaghetti, uncooked
1 large onion, chopped
1 clove garlic, peeled and quartered
1 lb ground beef lean
1 14 oz can tomatoes, undrained
1 10 oz can low sodium tomato sauce
2 cups water
2 tsps Italian seasoning
2 tsps salt
1 cup Cheddar cheese, grated
DIRECTIONS:
In a large frying pan, cook onion, garlic and ground beef over medium heat until beef is browned; drain.
Add tomatoes, tomato sauce, one cup of water, Italian seasoning and salt.
Simmer for 5 minutes, stirring occasionally. While meat mixture is simmering, break spaghetti strands into three parts.
Place in an oven-proof casserole dish.
Add another half cup of water and mix.
Add meat mixture and combine all ingredients.
Cover the casserole with aluminum foil and bake at 350º F for 40 minutes.
Uncover casserole and bake for an additional 10 minutes.
INGREDIENTS:
1 lb fresh fish fillet, or frozen & thawed
2 cups Kellogg's® Special K™ cereal, crushed to 3/4 cup
1/2 grated tsp orange rind
1/2 tsp salt>br> 1/4 tsp dried tarragon
1/4 tsp pepper
1/4 cup fresh parsley, chopped
1/4 cup reduced-calorie margarine, melted
2 oranges, thinly sliced
PREPARATION:
1. Pat fish fillets with paper towel. Set aside.
2. Place Kellogg's® Special K™ cereal in a shallow dish or pan. Stir in orange rind, salt, tarragon, pepper and chopped parsley.
3. Dip fish fillets in melted margarine. Coat with cereal mixture. Place in a single layer in a foil-lined shallow baking pan.
4. Bake at 375°F about 25 minutes or until fish flakes easily with a fork. Do not cover or turn fish while baking. Serve with orange slices. Serves 4.
