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 Posted: Sun Jun 22, 2008 5:35 pm
Go ahead and share your favorite recipes. Romi has set up this thread to share some of her favorites. X3
Lemon Love Cake~!
Cake:
1 store-bought pound cake ring
1 (10-ounce) jar lemon curd
1 cup frozen whipped topping, thawed
Icing:
1 (1-pound) box powdered sugar
1/2 cup lemonade frozen concentrate, thawed
1 tablespoon lemon flavored gelatin powder
1/4 cup frozen whipped topping, thawed
To make the cake, begin with a serrated knife and level the bigger end of the cake. This will be the bottom. Slice off top inch of cake. Carefully set aside (do not break). Scoop out a trench in the cake for the filling. Set aside.
In a bowl, combine lemon curd and 1 cup of whipped topping. Stir gently to combine, being careful not to over-stir. Fill center of cake with filling and cover with the reserved top of the cake.
To make the icing, place all icing ingredients in a bowl and stir to combine. Make sure that all lumps are dissolved. Drizzle icing over cake until completely covered in icing. Let set before serving.
Cook's Notes:
Pound cake ring can be decorated with a beautiful nosegay of roses or other edible flowers placed in the center hole. Alternatively, you can buy frozen pound cake loaf and layer lemon cream mixture between slices. Top with more lemon cream and garnish with fresh berries.
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Posted: Mon Jun 23, 2008 5:05 pm
a wonderful overkill
COWGIRL COOKIES!
: )
ingredients ::
1 1/2 cups margarine, softened
3/4 cup white sugar
2 1/4 cups packed brown sugar
3 eggs
1 teaspoon vanilla extract
2 teaspoons almond extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups regular rolled oats
1 1/2 cups sweetened flaked coconut
4 (1 ounce) squares white chocolate, chopped
1 (3.5 ounce) jar coarsely chopped macadamia nuts
prep ::
- preheat oven to 350 degrees F (175 degrees C). lightly grease two cookie sheets.
- cream the margarine together with the white sugar and brown sugar in a mixing bowl until light and fluffy. beat in the eggs, one at a time until thoroughly blended. mix in the vanilla and almond extracts.
- stir the flour, baking soda, salt, and rolled oats together in a mixing bowl until well blended. stir the flour mixture into the sugar mixture. mix in the coconut, white chocolate, and macadamia nuts until evenly blended. drop by tablespoonfuls 1 inch apart on prepared cookie sheets.
- bake in preheated oven until centers are set and edges are golden brown, about 15 minutes. cool 3 minutes on baking sheets before removing to cool on a rack.
note :: i personally tend to leave out the coconut. it's just not my thing.
but most of all beautiful
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Posted: Tue Jun 24, 2008 10:40 am
Swedish Spice Cookies
Recipe make 6-7 dozen cookies.
Ingredients
3 cups of white sugar
2 cups of butter(or margarine; do not melt the butter, just put it in thawed)
3/4 cup of molasses
3 eggs
7 cups of flour (All Purpose White, or a mix of white and wheat both work)
2 Tbsp. of Baking Soda
1 tsp. of salt
2 tsp. of Cinnamon
2 tsp. of Ginger
2 tsp. of Cloves(ground cloves, not whole.)
Preparation
Set the oven to 375 degrees Fahrenheit
In a mixer, using whips:
Cream butter and sugar;
add eggs and molasses;
mix well in the mixer; (XD;; )
Blend the dry ingredients together in another container;
Switch to the dough hook in the mixer;
Add the dry ingredients into the mixer;
Mix everything together until well blended.
Bake on un-greased sheets for 10-12 minutes.
These are Shaw's favorite cookies! <33
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Posted: Sat Jun 28, 2008 1:09 pm
Pasta, Pesto & Peas~!
3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1 1/2 cups pesto, packaged or see recipe below
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup pignolis (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignolis, salt, and pepper. Mix well, season to taste, and serve at room temperature.
Pesto:
1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan
Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.
Yield: 4 cups
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Posted: Wed Dec 17, 2008 2:43 pm
Something for the Holidays. ^^
Gingerbread Man Cookies Recipe
Print Options
* Print (no photos)
* Print (with photos)
Ingredients
Cookies
* 3 1/4 cups sifted all-purpose flour
* 3/4 teaspoon baking soda
* 3/4 cup (1 1/2 sticks) unsalted butter (room temperature, softened)
* 1/2 cup dark-brown sugar, packed
* 1 Tbsp ground ginger
* 1 Tbsp ground cinnamon
* 1/2 teaspoons ground cloves
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon finely ground black pepper
* 1/2 teaspoon salt
* 1 large egg
* 1/2 cup unsulfured molasses
* Optional raisins, chocolate chips, candy pieces, frosting
Royal Icing
* 1 egg white
* 1/2 teaspoon lemon juice
* 1 3/4 cup confectioners sugar (powdered sugar)
Method
1 In a large bowl, sift together flour, baking soda, and spices. Set aside.
2 In an electric mixer fitted with the paddle attachment, cream the butter. Add sugar and beat until fluffy. Mix in eggs and molasses. Gradually add the flour mixture; combine on low speed. (You may need to work it with your hands to incorporate the last bit of flour.) Divide dough in thirds; wrap each third in plastic. Chill for at least 1 hour or overnight. Before rolling out, let sit at room temperature for 5-10 minutes. If after refrigerating the dough feels too soft to roll-out, work in a little more flour.
3 Heat oven to 350°. Place a dough third on a large piece of lightly floured parchment paper or wax paper. Using a rolling pin, roll dough 1/8 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies. Use either a cookie cutter or place a stencil over the dough and use a knife to cut into desired shapes. Press raisins, chocolate chips, or candy pieces in the center of each cookie if desired for "buttons".
4 Transfer to ungreased baking sheets. Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely. Decorate as desired.
Makes 16 5-inch long cookies.
Royal Icing
The traditional way to make Royal Icing is to beat egg whites and lemon juice together, adding the powdered sugar until the mixture holds stiff peaks. With modern concerns about salmonella from raw eggs, you can either use powdered egg whites or heat the egg whites first to kill any bacteria. With the heating method, mix the egg white and lemon juice with a third of the sugar, heat in a microwave until the mixture's temperature is 160°F. Then remove from microwave, and beat in the remaining sugar until stiff peaks form. Using the powdered egg whites method, combine 1 Tbsp egg white powder with 2 Tbsp water. Proceed as you would otherwise. (Raw egg white alternatives from the 2006 Joy of Cooking)
If the icing is too runny, add more powdered sugar until you get the desired consistency. Fill a piping bag with the icing to pipe out into different shapes. (Or use a plastic sandwich bag, with the tip of one corner of the bag cut off.) Keep the icing covered while you work with it or it will dry out.
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Posted: Tue Dec 01, 2009 11:27 am
Blueberry Buckle
* 3/4 cup white sugar
* 1/4 cup shortening
* 1 egg
* 1/2 cup milk
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 cups fresh blueberries
* 1/2 cup white sugar
* 1/3 cup all-purpose flour
* 1/2 teaspoon ground cinnamon
* 1/4 cup butter, softened
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan.
2. Cream together 3/4 cup sugar, shortening, and egg.
3. In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan.
4. To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
5. Bake at 375 degree F (190 degrees C) for 25-30 minutes.
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