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yummy recipies
Asian style friut slaw
For the Dressing:
1/4 cup vegetable oil
1/4 cup seasoned rice vinegar
1 tablespoon fresh ginger, finely minced
1 tablespoon soy sauce
For the Slaw:
1 medium head Napa cabbage*, sliced thin
1 cup red cabbage, sliced thin
3 plums or 2 peaches or nectarines, rinsed and sliced into thin wedges
1/2 cup cashews, roughly chopped or broken
1/3 cup cilantro, chopped
1/4 cup candied ginger, slivered fine
* Also known as Chinese cabbage.
Instructions:
Assemble the dressing by placing all ingredients in a small bowl; whisk to combine. For the slaw, place all ingredients in a large bowl and toss with dressing to combine.
Makes 6-8 servings (as a side dish).
blackberry nectarine cobbler
2 tablespoons cornstarch
1 1/2 cups granulated sugar
1 1/4 pounds (about 5 cups or approximately 567grams) fresh blackberries
2 pounds fresh nectarines (6 medium or 4 large nectarines or approximately 907 grams), peeled, pitted, and cut into 1/2-inch-thick wedges
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup (2 sticks/8 oz./226g) cold unsalted butter, cut into 1/2-inch cubes
1 1/4 cups milk
Topping:
1 tablespoon granulated sugar (for sprinkling on top of the dough)
Serve with:
Vanilla ice cream, whipped cream or non-dairy whipped topping
Instructions:
Preheat oven to 425°F/220°C. Spray a 9 x 13-inch (22cm x 33cm) glass or ceramic baking dish with non-stick cooking spray. Set aside.
In a large mixing bowl, combine cornstarch and the 1 1/2 cups sugar. Add blackberries and nectarines and toss to combine well. Transfer to baking dish and bake until just bubbling, 10 to 15 minutes. Leave oven set to 425°F/220°C.
While fruit is baking in oven, in another large mixing bowl, whisk together flour, baking powder, and salt; then blend in butter with a pastry blender until mixture resembles coarse meal. Add milk and stir just until a dough forms.
Drop 12 mounds of dough (about 1/3 cup each) onto hot fruit mixture, then sprinkle dough with the 1 tablespoon of sugar. Bake cobbler in preheated 425°F/220°C oven until top is golden, 25 to 35 minutes. Serve warm or at room temperature with vanilla ice cream, whipped cream or non-dairy whipped topping.
Tip:
If necessary, cobbler may be made a day ahead, cooled completely uncovered, then placed in the refrigerator, covered. Before serving, let stand at room temperature 1 hour, then cover with aluminum foil and reheat in a preheated 350°F/180°C oven until warm, about 20 minutes.
Makes 12 servings.
cream cake with strawberries
Cake:
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 1/2 cups granulated sugar
2 cups heavy cream
2 large eggs
Topping:
2 small baskets fresh strawberries, washed, hulled and sliced
1/4 to 1/2 cup granulated sugar
1 cup heavy whipping cream, whipped or frozen non-dairy whipped topping, thawed
Note:
Whipped cream or non-dairy whipped topping is optional
Instructions:
1. Preheat oven to 325 degrees F/160 degrees C. Line the bottom of a 8 or 9-inch square baking dish with parchment paper and spray paper with nonstick cooking spray. Set aside.
2. In a large mixing bowl, mix flour, salt, baking powder, sugar, heavy cream, and eggs with an electric mixer on medium speed until smooth and creamy (batter will be very thick).
3. Spoon batter into prepared baking dish and bake in preheated oven until a toothpick inserted into center of cake comes out clean, 30 to 35 minutes. Cool cake in pan on wire rack for 15 minutes, then invert onto rack, remove parchment paper and let cake cool completely.
4. For Topping:
In a large bowl, toss strawberries with sugar to taste and let stand for at least 20 minutes (you can refrigerate the strawberries, if desired). Serve cake topped with strawberries and their juices and whipped cream or non-dairy whipped topping, or serve with strawberries only.
Makes 9 servings.
lazy mans peach cobbler with vanilla ice cream
3 (29-ounce) cans sliced cling peaches (fresh or frozen peaches may be substituted if desired)
4 ounces (1 stick/1/2 cup/113g) unsalted butter, melted
1 cup all-purpose unbleached flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Serve with:
1 quart vanilla ice cream
Instructions:
Preheat oven to 350 degrees F (180 C) and grease a 9 x 13-inch baking pan. Drain the peaches, reserving the juice, and set aside. Melt the butter and pour into the bottom of the pan.
In a mixing bowl, combine the flour and 1 cup of the sugar with the baking powder and salt. Whisk in the milk and 1/2 cup of the reserved peach juice. Pour into the pan on top of the melted butter.
Pour the remaining sugar over the peaches and add the ground cinnamon and nutmeg. Mix with your fingers. Pour the peaches over the batter and bake 45 minutes to 1 hour, until the topping is browned. Serve warm with ice cream.
Makes 12 servings.
mango cheesecake
Crust:
1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
6 tablespoons (3/4 stick/3 oz/85g) unsalted butter, melted
Filling:
3 large very ripe mangoes (each about 13 ounces), peeled, pitted, coarsely chopped
3 (8-ounce) packages cream cheese, at room temperature
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs
Serve with:
Sliced, peeled and pitted mangoes
Instructions:
For Crust:
Preheat oven to 325°F/160°C. Lightly butter a 9-inch-diameter springform pan with 2 3/4-inch-high sides.
Stir cracker crumbs and sugar in medium bowl to blend. Add melted butter and stir until evenly moistened. Press crumb mixture firmly onto bottom (not sides) of prepared pan. Bake until crust is set, about 12 minutes. Cool completely. Maintain oven temperature.
For Filling:
Puree mangoes in processor until smooth. Set aside 2 cups mango puree (reserve any remaining puree for another use or use to spread over top of cheesecake). Beat cream cheese, sugar, and vanilla in large bowl until smooth. Add eggs one at a time, beating well after each addition. Add the reserved 2 cups mango puree and beat until well blended. Pour filling over crust in pan.
Bake cake until set and puffed and golden around edges (center may move very slightly when pan is gently shaken), about 1 hour 25 minutes. Cool cake 1 hour. Refrigerate uncovered overnight. Run small knife between cake and sides of pan to loosen. Remove pan sides. Transfer cake to platter. Cut into wedges and serve with sliced mangoes.
Makes 12 servings.
pirate neutral razz
maple and pecan topped pumpkin cheesecake
Crust (recipe follows)
4 (8-ounce) packages cream cheese, softened (can use reduced-fat)
1/4 cup firmly packed brown sugar
3 eggs (or 2 eggs plus 2 egg whites)
2 tablespoons all-purpose flour
1 (30-ounce) can pumpkin pie mix (see note below)
1/4 cup chopped pecans or walnuts
Maple syrup
Pecans and whipped cream (or mixture of whipped topping and nonfat vanilla yogurt) for garnish
domokun domokun domokun
Instructions:
Preheat oven to 325 degrees F. Make Crust. Unwrap cheese and place in a microwave-safe dish. Soften cheese in microwave at medium (50 % power) for 2 minutes. Beat cheese in large bowl until fluffy. Gradually add sugar. Add eggs, 1 at a time, beating well after each addition. Gradually add flour and pumpkin pie mix. Blend well and stir in pecans. Pour into Crust.
Bake 1 hour and 45 minutes, or until center feels firm when touched. Cool in pan on wire rack. Carefully run a sharp knife around edges to loosen sides so cheesecake will not crack on top. Brush top with maple syrup. Chill completely. Remove sides of pan. When ready to serve, garnish with pecans and whipped cream.
Makes 10 to 12 slices.
Note: To substitute canned pumpkin for pumpkin pie mix, use 1 (16-ounce) can pumpkin, increase sugar to 1 1/2 cups, use 5 eggs, use 1/4 cup flour and add 2 teaspoons pumpkin pie spice.
ninja rofl
Crust
3/4 cup graham cracker crumbs
3 tablespoons melted butter or margarine
1 teaspoon cinnamon
2 tablespoons firmly packed brown sugar
3 tablespoons chopped pecans or walnuts (optional)
Grease a 9-inch springform pan, or coat with nonstick cooking spray. Combine crumbs, butter, cinnamon, sugar and pecans. Line bottom and partly up sides of pan; refrigerate until ready to add filling.
Microwave Variation (makes 2 cheesecake pies):
Double the Crust recipe; increase nuts for filling to 1/2 cup. Press Crust into 2 (9-inch) pie plates (or a 9-inch pie plate and an 8-inch square glass pan). Cook each Crust separately on high (100 percent power) 1 1/2 to 2 minutes. Divide batter between pie plates. Cook each pie separately on medium-high (70 percent) power 10 minutes for a 9-inch pan and 14 minutes for 8-inch square pan. Rotate a quarter turn every 3 minutes. Compact ovens might need to use high power. whee heart 3nodding
domokun
 monkeybite · Wed Nov 22, 2006 @ 09:18pm · 0 Comments |
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