tag:blogger.com,1999:blog-16157090589700949252024-03-13T01:59:26.669-07:00From The Goossen KitchenEsthermay Bentley-Goossenhttp://www.blogger.com/profile/17353385912611151311noreply@blogger.comBlogger59125tag:blogger.com,1999:blog-1615709058970094925.post-9423895172079449882020-11-05T14:22:00.002-08:002020-11-05T14:27:42.275-08:00Lemon Bread<div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg69PW8Um0KUePwn37Y83lF4eaHg6K1R1-A2DPScBDwvSotx7-_aQj7pxanfCPkjBotS9zDT71ijQcQBzdJAfn7PswCdvl-MI4zrcPHNIrCkvJVJxeRVcdwLPaDIz8M9cstApJZGwrkMrk/s2048/20201105_162525.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg69PW8Um0KUePwn37Y83lF4eaHg6K1R1-A2DPScBDwvSotx7-_aQj7pxanfCPkjBotS9zDT71ijQcQBzdJAfn7PswCdvl-MI4zrcPHNIrCkvJVJxeRVcdwLPaDIz8M9cstApJZGwrkMrk/s320/20201105_162525.jpg" width="320" /></a></div>Ingredients:</b></div><div>• 1-1/2 c. flour <br /></div><div>• 1/2 t. baking soda</div><div>• 1/2 t. baking powder</div><div>• 1/2 t. salt</div><div><br /></div><div>• 3 eggs</div><div>• 1 c. sugar</div><div>• 2 T. softened butter</div><div>• 1 t. lemon extract</div><div>• fresh lemon zest from 2 lemons</div><div>• juice of 2 lemons (or 1/3 c lemon juice)</div><div>• 1 t. vanilla</div><div><br /></div><div>• 1/2 c. oil</div><div><br /></div><div><b>Icing:</b></div><div>• 1 c. powdered sugar </div><div>• 2 T. milk </div><div>• 1 T lemon extract<div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><b>Instructions:</b></div><div><br /></div><div>1. Whisk together flour, baking soda, baking powder and salt in a bowl.</div><div><br /></div><div>2. Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.</div><div><br /></div><div>3. Pour wet ingredient into the dry ingredients and blend until smooth.</div><div><br /></div><div>4. Add oil and mix well.</div><div><br /></div><div>5. Pour batter into a well greased 9x5-inch loaf pan.</div><div><br /></div><div>6. Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of bread comes out clean. Cool completely. </div><div><br /></div><div>7. Make the lemon icing by combining all the icing ingredients. Use a whisk or an electric mixer to blend well. </div><div><br /></div><div>8. Frost the top of the bread with the icing, allowing some to drizzle down the sides. </div><div><br /></div><div>9. Allow icing to set before slicing.</div>Esthermay Bentley-Goossenhttp://www.blogger.com/profile/17353385912611151311noreply@blogger.com0tag:blogger.com,1999:blog-1615709058970094925.post-1867690350471704192020-11-05T13:22:00.007-08:002020-11-05T21:24:34.159-08:00Shepard's Cottage Pie <div><b><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXCKjKOw4tBRn68UN17IwhpSJ42NFKtk1JbEdYQAekSnqDcoMswqUT1m5oiOk5B7ie8o9f9PwJzkq4q2qlYRn2_PFweU9LVegohs11I8jkC-oQPKUQJG4Be67fjVO4JtgewK9ce53hpBk/s1600/1604611549678145-0.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br></a></div></b></div><div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNj-4W38jVc3PgwvPGx9z_Xh4EdLP2PzxHjCXH3bQbuIWWKfvr1UAWZi1UgI9o2g6jIXGKGrXe_G0trTSt673JINySGHNt4m299DIvRhMGcM46uOMW54ux2O4bIUwOJn8Ze3IR7UXoShY/s2048/20201105_181657.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1537" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNj-4W38jVc3PgwvPGx9z_Xh4EdLP2PzxHjCXH3bQbuIWWKfvr1UAWZi1UgI9o2g6jIXGKGrXe_G0trTSt673JINySGHNt4m299DIvRhMGcM46uOMW54ux2O4bIUwOJn8Ze3IR7UXoShY/s320/20201105_181657.jpg" width="320"></a></div>Ingredients</b></div>• 1-1/2 lbs potatoes<div>• 12 oz. fresh or frozen cauliflower </div><div>• salt & pepper</div><div>• 4 T butter </div><div>• 4 oz cream cheese </div><div>• 1/4 c. milk</div><div>• 1/4 c. sour cream</div><div>• 1 T chopped parsley</div><div><br></div><div>• 1 T olive oil</div><div>• 1 large onion, chopped </div><div>• 3 carrots, chopped </div><div>• 2 cloves garlic </div><div>• 2 lbs ground meat (lamb, beef, turkey, sausage, combo... we use 1lb of ground venison & 1lb of ground sausage)</div><div>• 1 c. peas</div><div>• 1 c. corn</div><div><br></div><div>• 3 T flour </div><div>• 1 c. beef or chicken broth</div><div>• seasoning (we use fresh basil, onion powder, seasoning salt, and cayenne pepper</div><div>• 8 oz shredded cheese (we use pepper jack)</div><div><br></div><div><b>Instructions</b><u> </u></div><div>1. Boil potatoes and cauliflower until soft. Use potato masher to mash and remove lumps. Add butter, cream cheese, milk, sour cream, salt, pepper, and parsley. Mash it. Mash it good! Set aside. </div><div><br></div><div>2. Brown ground meat in olive oil with onions, carrots, and garlic. Add peas and corn. Cook 3-4 minutes. </div><div><br></div><div>3. Sprinkle flour over meat mixture, mix gently and cook an additional minute. Add broth and simmer 4-5 minutes. </div><div><br></div><div><i>• I use a cast iron skillet which goes directly into the oven, so I do not transfer the meat mixture. If you've used a regular skillet, transfer the meat mixture to a 3qt. casserole or 9"×13" baking dish. </i></div><div><i><br></i></div><div>4. Sprinkle with shredded cheese. Top with mashed potatoes and spread them out to cover meat mixture completely. </div><div><br></div><div>5. Bake 20 minutes at 400°. Broil for 5 minutes to brown potatoes. <i>(Depending on the type of meat used, you may want to use a paper towel to soak up the excess fat that comes to the surface.)</i></div><div><br></div><div>6. Garnish with chopped onions. </div><div><u><br></u></div><div><br></div><div><br></div>Esthermay Bentley-Goossenhttp://www.blogger.com/profile/17353385912611151311noreply@blogger.com0tag:blogger.com,1999:blog-1615709058970094925.post-84386677230033065242015-11-28T12:13:00.001-08:002015-11-28T12:31:39.388-08:00Creamy Leek & Potato Soup<div dir="ltr" style="font-family: sans-serif;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQyoZe1XypONc-9gD2JYTEk9MuTnYV_jCzVBVxJvt23917JBbjpqHyQ4DzVGPWexD0jPG3RfBBDSL0LqcIOnvgEa6L5VhsQuaZBXtR2zq1pm9Rz_6RpUvs3xiBrtFnPLkZrq5r6eDPv_A/s1600/IMG_20151128_135519.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQyoZe1XypONc-9gD2JYTEk9MuTnYV_jCzVBVxJvt23917JBbjpqHyQ4DzVGPWexD0jPG3RfBBDSL0LqcIOnvgEa6L5VhsQuaZBXtR2zq1pm9Rz_6RpUvs3xiBrtFnPLkZrq5r6eDPv_A/s1600/IMG_20151128_135519.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQyoZe1XypONc-9gD2JYTEk9MuTnYV_jCzVBVxJvt23917JBbjpqHyQ4DzVGPWexD0jPG3RfBBDSL0LqcIOnvgEa6L5VhsQuaZBXtR2zq1pm9Rz_6RpUvs3xiBrtFnPLkZrq5r6eDPv_A/s320/IMG_20151128_135519.jpg" width="320" /></a><br />
<b></b> <b>Ingredients</b><br />
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• 3-4 stalks celery, chopped</div>
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• 2 onions, chopped</div>
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• 4 leeks (white portion),</div>
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• 1/2 green pepper, chopped</div>
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• 1/2 red pepper, chopped</div>
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• 1 jalapeno, seeded and chopped</div>
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• 1 T minced garlic</div>
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• Oil for sautéing</div>
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• 5-6 potatoes, peeled and cut into 1/2" chunks</div>
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• 6 c. vegetable stock or broth</div>
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• 1 t salt</div>
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• 1/2 t pepper</div>
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• 4 T flour</div>
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• 2/3 c milk</div>
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• 1 c. sour cream</div>
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• 1 bunch green onions, chopped</div>
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<b></b> </div>
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<b></b> </div>
<div dir="ltr" style="font-family: sans-serif;">
<b>Instructions</b></div>
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1. In a large stock pot, sauté the celery, onions, leeks, peppers, jalapenos, and garlic in oil over medium heat until soft and fragrant.</div>
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<br />
2. Add the vegetable stock, potatoes, salt, and pepper.</div>
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<br />
3. Reduce heat and cook until potatoes are soft.</div>
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<br />
4. Combine flour and milk and blend until smooth. Add to soup to thicken. Stir until the mixture is fully incorporated.</div>
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<br />
5. Before serving, blend in sour cream. Again, stirring until fully incorporated.</div>
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<br />
6. Garnish with green onions.</div>
<div align="left" style="font-family: sans-serif;">
<div dir="ltr">
<i></i> </div>
<div dir="ltr" style="text-align: center;">
<i>"We remember the fish, which we did eat in Egypt freely; </i><i>the cucumbers, and the melons, and the leeks, </i><i>and the onions, and the </i><span style="color: black;"><i>garlic..." </i></span></div>
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<span style="font-size: x-small;"><span style="color: black;">(</span><span style="color: black;">Numbers 11:5)</span></span></div>
</div>
</div>
Esthermay Bentley-Goossenhttp://www.blogger.com/profile/17353385912611151311noreply@blogger.com0tag:blogger.com,1999:blog-1615709058970094925.post-49315715336138429292015-09-13T08:37:00.001-07:002015-09-13T08:37:16.499-07:00Zucchini Bread in Canning Jars<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic92ahK40vXos47EaJlbbzbuZUJsLvHAda0EfMlPBWfnD1wl6iySVLr4YqfVDBs0BXUtSNyDIYXOkD3fcMkUGYTl-cu39fNioez1vcnDQ49moydL_vZohaT6wrMPMCz08dVFAroC3paRo/s1600/00z.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic92ahK40vXos47EaJlbbzbuZUJsLvHAda0EfMlPBWfnD1wl6iySVLr4YqfVDBs0BXUtSNyDIYXOkD3fcMkUGYTl-cu39fNioez1vcnDQ49moydL_vZohaT6wrMPMCz08dVFAroC3paRo/s320/00z.jpg" width="320" /></a></div>
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<u><strong>Ingredients:</strong></u></div>
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</div>
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2 c. sugar</div>
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</div>
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1 c. canola oil </div>
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</div>
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3 eggs</div>
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</div>
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2/3 c. water</div>
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</div>
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1 t. vanilla</div>
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</div>
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3 1/4 c. flour </div>
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</div>
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1 t. baking powder</div>
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</div>
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1 t. Baking soda</div>
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</div>
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1/2 t. Salt</div>
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</div>
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1 1/2 T. Cinnamon </div>
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</div>
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1- 1/2 t. Allspice</div>
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</div>
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3 c. grated zucchini</div>
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</div>
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1 c. Chopped nuts OR chocolate chips</div>
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<u><strong></strong></u> </div>
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<u><strong>Instructions:</strong></u></div>
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<br />
Preheat oven to 325°.</div>
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<br />
Prepare Pint-Size LARGE MOUTH canning jars by sterilizing and then either spraying with canola oil spray or "greasing" w/ butter.</div>
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In large bowl cream sugar and oil with electric mixer.</div>
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Add eggs and mix well.</div>
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Add water and vanilla. Mix well.</div>
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Place dry ingredients in a separate large bowl and blend with a whisk.</div>
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<br />
Add creamed ingredients to dry ingredients and blend completely.</div>
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<br />
Pour one cup of batter into prepared jars.</div>
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<br />
Do not use more than one cup or batter will overflow and jar will not seal.</div>
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<br />
Place jars evenly spaced on a cookie sheet.</div>
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<br />
Place in a pre-heated 325° oven for 55- 60 minutes, or until a toothpick inserted in center comes out clean.</div>
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<br />
Remove jars from oven one at a time.</div>
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<br />
Working quickly, wipe rim, place lid and ring on jar and secure. Jars will seal quickly. Repeat with remaining jars. When ready to serve, bread will slide out. A properly sealed quick bread will stay fresh for one year.</div>
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<br />
Makes 6 jars.</div>
Esthermay Bentley-Goossenhttp://www.blogger.com/profile/17353385912611151311noreply@blogger.com25tag:blogger.com,1999:blog-1615709058970094925.post-55995461807656066152015-09-12T12:33:00.003-07:002015-09-12T12:37:57.804-07:00#1 Bread Pudding w/ Vanilla Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzFe0hYLtTzPcMmsfaF2tyXkNTDvdnQp8Zl1t7kQgmsPoZVf8ynU1bxXvktT5yVt6nIHxC5nSpgmI-wPLccryh-buE1QKxBKBnb-0ddMzgWlivO0RV_29ILKDDqvTLsCGp37d1C-6n9vs/s1600/bread-pudding-a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzFe0hYLtTzPcMmsfaF2tyXkNTDvdnQp8Zl1t7kQgmsPoZVf8ynU1bxXvktT5yVt6nIHxC5nSpgmI-wPLccryh-buE1QKxBKBnb-0ddMzgWlivO0RV_29ILKDDqvTLsCGp37d1C-6n9vs/s320/bread-pudding-a.jpg" width="320" /></a></div>
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<b><u>Ingredients:</u></b></div>
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2 cups white sugar</div>
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5 large beaten eggs</div>
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2 cups milk</div>
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2 teaspoons vanilla</div>
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3 cups stale bread, cubed or torn apart</div>
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1/2 cup packed brown sugar</div>
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1/4 cup (1/2 stick) butter, softened</div>
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1/2- 1 cup raisins</div>
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</div>
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For the sauce:</div>
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1 cup white sugar</div>
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1/2 cup (1 stick) butter, melted</div>
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1 egg, beaten</div>
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2 teaspoons pure vanilla extract</div>
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1/4 cup cream (Flavored coffee creamer is excellent)</div>
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</div>
<div dir="ltr">
<b><u>Directions:</u></b></div>
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Preheat the oven to 350 degrees F.</div>
<div dir="ltr">
</div>
<div dir="ltr">
Grease a 13 by 9 by 2-inch pan and place cubed bread in the pan.</div>
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</div>
<div dir="ltr">
Mix together sugar, eggs, and milk in a bowl; add vanilla. </div>
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</div>
<div dir="ltr">
Pour over cubed bread and let sit for 10 minutes. In another bowl, mix and crumble together brown sugar, butter, and raisins.</div>
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</div>
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Sprinkle brown sugar mixture over the top of the bread mixture and bake for 35 to 45 minutes, or until set. </div>
<div dir="ltr">
</div>
<div dir="ltr">
For the sauce:</div>
<div dir="ltr">
Mix together the sugar, butter, egg, and vanilla in a small saucepan over medium/low heat. Stir together until the sugar is melted. Add the cream, stirring well. Pour over the bread pudding or serve individually. Best served warm.</div>
<div dir="ltr">
</div>
Esthermay Bentley-Goossenhttp://www.blogger.com/profile/17353385912611151311noreply@blogger.com0tag:blogger.com,1999:blog-1615709058970094925.post-14218575698775779662015-09-12T12:20:00.001-07:002015-09-12T12:42:13.917-07:007-Up Biscuits from Scratch<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU_1WirJ8i793kmU9KKraRIS9j_dIrr0r8ROEbZ7ySLQVtMBY_NT_8Eul19nIYyeTRnI1BG6WfWJvqgn1LpEdPGKADHp3QwuDmgFmY0xdd3VNSTAjqQ-j0zVo7G_c_2qePLqOBprunk8k/s1600/biscuits.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU_1WirJ8i793kmU9KKraRIS9j_dIrr0r8ROEbZ7ySLQVtMBY_NT_8Eul19nIYyeTRnI1BG6WfWJvqgn1LpEdPGKADHp3QwuDmgFmY0xdd3VNSTAjqQ-j0zVo7G_c_2qePLqOBprunk8k/s320/biscuits.jpg" width="320" /></a></div>
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<br />
<strong><u>Ingredients:</u></strong></div>
<div dir="ltr" style="text-align: right;">
</div>
<div dir="ltr" style="text-align: right;">
4 cups Flour<br />
2 T. Baking Powder<br />
2 t. Salt<br />
4 T. Shortening</div>
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1 cup sour cream </div>
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1 cup 7-up </div>
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1/2 cup melted butter </div>
<div dir="ltr">
</div>
<div dir="ltr">
</div>
<div dir="ltr">
<strong><u>Instructions:</u></strong></div>
<div dir="ltr">
</div>
<div dir="ltr">
Whisk together Flour, Baking Powder and Salt.</div>
<div dir="ltr">
</div>
<div dir="ltr">
Cut in Shortening with a Pastry Blender. </div>
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</div>
<div dir="ltr">
Add Sour Cream and 7-Up. Dough will be very extremely soft.</div>
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</div>
<div dir="ltr">
Knead and fold dough until coated with your additional flour. </div>
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</div>
<div dir="ltr">
Pat dough out and cut biscuits using a round biscuit/cookie cutter or rim of drinking glass.</div>
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</div>
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Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. </div>
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</div>
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Place biscuits on top of melted butter and bake @ 425 degrees for 12-15 minutes or until brown </div>
Esthermay Bentley-Goossenhttp://www.blogger.com/profile/17353385912611151311noreply@blogger.com1tag:blogger.com,1999:blog-1615709058970094925.post-85180571532563337502015-09-12T12:08:00.001-07:002015-09-12T12:08:27.007-07:00White Bean & Kale Soup<div class="separator" dir="ltr" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilEXDYH-eZKqAdCfwNsD_a7p4OdyI1h_PLmZOQzQWSV5aXV6oJeZVPkqPa-_AT3QAc7oboC0N6sFSDYXVrUobRbIoJpwgcZeHgE0KVvqspMva2iLvu1ZnF2IAog0p8pbXGFYcObtF-nIk/s1600/2015-12-9--14-06-01.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilEXDYH-eZKqAdCfwNsD_a7p4OdyI1h_PLmZOQzQWSV5aXV6oJeZVPkqPa-_AT3QAc7oboC0N6sFSDYXVrUobRbIoJpwgcZeHgE0KVvqspMva2iLvu1ZnF2IAog0p8pbXGFYcObtF-nIk/s320/2015-12-9--14-06-01.png" width="320" /></a></div>
<div dir="ltr" style="text-align: right;">
<b><u>Ingredients:</u></b></div>
<div dir="ltr" style="text-align: right;">
<br /></div>
<div dir="ltr" style="text-align: right;">
32 oz Vegetable Broth</div>
<div dir="ltr" style="text-align: right;">
30 oz. Cannellini Beans</div>
<div dir="ltr" style="text-align: right;">
1 onion, chopped</div>
<div dir="ltr" style="text-align: right;">
3 cloves garlic</div>
<div dir="ltr" style="text-align: right;">
1 T. Olive Oil</div>
<div dir="ltr" style="text-align: right;">
1 Bay Leaf</div>
<div dir="ltr" style="text-align: right;">
1 c. Chopped Carrots</div>
<div dir="ltr" style="text-align: right;">
1 T. Rosemary</div>
<div dir="ltr" style="text-align: right;">
1 t. Salt</div>
<div dir="ltr" style="text-align: right;">
1/4 t. Crushed Red Pepper</div>
<div dir="ltr" style="text-align: right;">
1/4 t. Black Pepper</div>
<div dir="ltr" style="text-align: right;">
1 lb. Fresh Kale, chopped</div>
<div dir="ltr" style="text-align: right;">
1/4 c. White Wine</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<b><u>Instructions:</u></b></div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Sauté the onions and garlic in olive oil.</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Place broth and half of the Cannellini Beans in a large soup pot.</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Purée the other 15 oz. of Cannellini Beans with 1/2 cup water and add to the pot.</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Add the sautéed onion and garlic.</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Add chopped carrots.</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Season with the Bay Leaf, Rosemarry, salt and peppers.</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Simmer on stovetop until carrots are tender.</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Add Kale and Wine 15 -30 minutes before serving.</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Alternatively, we put all ingredients in the crock pot and add the Kale and Wine before serving.</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<br /></div>
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<br /></div>
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<br /></div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
<br /></div>
Esthermay Bentley-Goossenhttp://www.blogger.com/profile/17353385912611151311noreply@blogger.com0tag:blogger.com,1999:blog-1615709058970094925.post-81946682004880307582015-09-01T16:52:00.001-07:002015-09-12T12:54:11.019-07:00Creamy Zucchini Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizCXM1lOFAdU1Cb3ic3GaYm61xG14RvdWUmGeSrLnoRUq7mHRMEpRFsI00pzO2uG_en7AmA0bOcUvOM0cJ81hYe2BXgd_jiAIwEqPqCX-ic-2ipKKeMJqYpHSg-Ez5kvTOK0poIgYZAPI/s1600/1-easy-penne-zucchini-pesto-500x500-kalynskitchen.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizCXM1lOFAdU1Cb3ic3GaYm61xG14RvdWUmGeSrLnoRUq7mHRMEpRFsI00pzO2uG_en7AmA0bOcUvOM0cJ81hYe2BXgd_jiAIwEqPqCX-ic-2ipKKeMJqYpHSg-Ez5kvTOK0poIgYZAPI/s320/1-easy-penne-zucchini-pesto-500x500-kalynskitchen.jpg" width="320" /></a></div>
<div dir="ltr" style="text-align: right;">
<strong><u>Ingredients:</u></strong></div>
<div dir="ltr" style="text-align: right;">
</div>
<div dir="ltr" style="text-align: right;">
12 oz. Penne Pasta<br />
</div>
<div dir="ltr" style="text-align: right;">
3 T. Olive Oil<br />
</div>
<div dir="ltr" style="text-align: right;">
2 Cloves Garlic<br />
</div>
<div dir="ltr" style="text-align: right;">
4 c. Shredded Zucchini<br />
</div>
<div dir="ltr" style="text-align: right;">
1 c. Diced Zucchini<br />
</div>
<div dir="ltr" style="text-align: right;">
3/4 c. Milk<br />
</div>
<div dir="ltr" style="text-align: right;">
8 oz. Cream Cheese<br />
</div>
<div dir="ltr" style="text-align: right;">
1/2 c. Fresh Basil, chopped<br />
</div>
<div dir="ltr" style="text-align: right;">
Salt & Pepper<br />
</div>
<div dir="ltr" style="text-align: right;">
1 c. Grated Parmesan</div>
<div dir="ltr">
<u><strong>Instructions:</strong></u></div>
<div dir="ltr">
</div>
<div dir="ltr">
Prepare pasta per pkg. instructions.</div>
<div dir="ltr">
</div>
<div dir="ltr">
Saute garlic and zucchini in oil until tender.</div>
<div dir="ltr">
</div>
<div dir="ltr">
Warm milk in large saucepan over low/medium heat. Add cubed cream cheese. Continue warming until cream cheese melted.</div>
<div dir="ltr">
</div>
<div dir="ltr">
Add basil.</div>
<div dir="ltr">
</div>
<div dir="ltr">
Season with salt and pepper.</div>
<div dir="ltr">
</div>
<div dir="ltr">
Toss with pasta and sprinkle with Parmesan.</div>
Esthermay Bentley-Goossenhttp://www.blogger.com/profile/17353385912611151311noreply@blogger.com0tag:blogger.com,1999:blog-1615709058970094925.post-59274793977195821722014-10-29T14:37:00.000-07:002014-10-29T14:37:39.242-07:00Focaccia Bread<div style="text-align: right;">
<u><b></b></u><br />
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ftmKyWYGHoM4hkjQCQlZd03McCXgrBuEjmvUwoRhxpjPlSp-H2JuEeSVpj1Vu7KmqN4Jki7h_aU6RimlyC9-Djn-B-s61mOpBCr-7N5nx7nvE2YloxIJK4mb9m-zwxtB0uPAG8muHiQ/s640/blogger-image--1514719597.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ftmKyWYGHoM4hkjQCQlZd03McCXgrBuEjmvUwoRhxpjPlSp-H2JuEeSVpj1Vu7KmqN4Jki7h_aU6RimlyC9-Djn-B-s61mOpBCr-7N5nx7nvE2YloxIJK4mb9m-zwxtB0uPAG8muHiQ/s320/blogger-image--1514719597.jpg" width="320" /></a><u><b></b></u></div>
<u><b>Ingredients</b></u></div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
2 teaspoons rapid-rising dry yeast</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
1 cup warm water</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
2 tablespoons sugar</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
3 1/2 to 4 cups flour</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
1 tablespoon coarse salt</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
1/4 cup olive oil</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
Cornmeal, for dusting</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
Toppings:</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
2 tablespoons olive oil</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
1 onion, diced</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
2 garlic cloves, minced</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
10 Kalamata olives, pitted and quartered</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
1/4 cup shredded Parmesan</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
1 tablespoon coarse salt</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
Freshly ground black pepper</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
2 tablespoons fresh rosemary</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
<div style="text-align: left;">
<b><u>Directions</u></b></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
1. In the bowl of a standing mixer fitted with a dough hook, combine yeast with warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
</div>
<div style="text-align: left;">
<br clear="none" /></div>
<div style="text-align: left;">
2. Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise in warm place until doubled in size, about 45 minutes.
</div>
<div style="text-align: left;">
<br clear="none" /></div>
<div style="text-align: left;">
3. Coat a sheet pan with a little oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.
</div>
<div style="text-align: left;">
<br clear="none" /></div>
<div style="text-align: left;">
4. In the meantime, coat a small saute pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize. (I like to add a little sugar.) Preheat oven to 400 degrees F. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary. Bake on the bottom rack for 15 to 20 minutes.</div>
</div>
Esthermay Bentley-Goossenhttp://www.blogger.com/profile/17353385912611151311noreply@blogger.com0tag:blogger.com,1999:blog-1615709058970094925.post-62049830189775033782014-10-27T13:07:00.000-07:002014-10-27T14:35:29.342-07:00Breakfast Scones<div class="separator" style="clear: both; text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtTx7VMK6mspo3wUQ6_xxOapL_gsgrp2v_DXRiaauwbCRtRLE2Bpv0WOA9Mev49F8rOf58GfGvQ-5MJ-ARObp8WorH5xCdm-CTes8bMIgW-kHIK-KNR9pZDQmyRWKAgld0AcExnPjYBJU/s1600/scones.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtTx7VMK6mspo3wUQ6_xxOapL_gsgrp2v_DXRiaauwbCRtRLE2Bpv0WOA9Mev49F8rOf58GfGvQ-5MJ-ARObp8WorH5xCdm-CTes8bMIgW-kHIK-KNR9pZDQmyRWKAgld0AcExnPjYBJU/s1600/scones.jpg" height="320" width="320" /></a><strong><u>INGREDIENTS</u></strong></div>
<div style="text-align: right;">
</div>
<div style="text-align: right;">
1-3/4 c. flour</div>
<div style="text-align: right;">
</div>
<div style="text-align: right;">
3 Tbsp. sugar</div>
<div style="text-align: right;">
</div>
<div style="text-align: right;">
1 Tbsp. baking powder</div>
<div style="text-align: right;">
</div>
<div style="text-align: right;">
1 tsp. cinnamon</div>
<div style="text-align: right;">
</div>
<div style="text-align: right;">
1/2 tsp. salt</div>
<div style="text-align: right;">
</div>
<div style="text-align: right;">
1/4 c. canola oil</div>
<div style="text-align: right;">
</div>
<div style="text-align: right;">
1/2 c. buttermilk</div>
<div style="text-align: right;">
<em>(If I'm out of buttermilk, I place 2 tsp. lemon juice </em><em>into my measuring cup and add milk to equal 1/2 cup)</em></div>
<div style="text-align: right;">
</div>
<div style="text-align: right;">
1 egg</div>
<div style="text-align: right;">
</div>
<div style="text-align: right;">
2 tsp. vanilla extract<br />
<em>(Any flavoring/extract works. Almond is our favorite.</em></div>
<div style="text-align: right;">
</div>
<div style="text-align: right;">
1/2 c. raisins, or cranberries, or walnuts, or chocolate chunks, etc.</div>
<div style="text-align: right;">
</div>
<div style="text-align: right;">
GLAZE:<br />
</div>
<div style="text-align: right;">
3/4 - 1 c. powdered sugar</div>
<div style="text-align: right;">
</div>
<div style="text-align: right;">
2 Tbsp. milk or cream</div>
<div style="text-align: right;">
</div>
<div style="text-align: right;">
1/2 tsp.vanilla extract<br />
<em>(Or your choice of flavoring.)</em></div>
<br />
<strong><u>INSTRUCTIONS</u></strong><br />
<br />
1. Preheat oven to 425 degrees. Mix dry ingredients and wet ingredients in separate bowls. Add liquid ingredients to dry ingredients and blend together until soft dough forms.<br />
<br />
2. Place dough on floured surface and knead for about 15 seconds. Form into a circle (approx. 10" - 12" diameter). Cooking spray on your hands will help keep the dough from sticking. Use a serrated knife to cut the circle into eight triangles. Sprinkle with sugar and cinnamon. Place on baking sheet and bake for 8 - 10 minutes. Do not over bake.<br />
<br />
3. Using a sandwich- or snack-size zip-lock bag with a corner snipped off, drizzle glaze onto scones.<br />
<br />Esthermay Bentley-Goossenhttp://www.blogger.com/profile/17353385912611151311noreply@blogger.com0tag:blogger.com,1999:blog-1615709058970094925.post-14715823214196867242014-02-03T09:57:00.003-08:002014-02-03T10:23:05.580-08:00Chicken/Wild Rice Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv4A1p5dnLCVv1uxeVzdBtOlFAAoED3YwG56ZkTDDFzgPBN4VvQYPtrFjBs4Y70w6B-Qq9ttv6KTOFZMF8D9RKTMgPhOQngMLwYdAVT8qLH-xdklmrb1BjbFYu1Ei7n-sf2dDwUKKuv9Q/s1600/1013268_10203240067588528_437069745_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv4A1p5dnLCVv1uxeVzdBtOlFAAoED3YwG56ZkTDDFzgPBN4VvQYPtrFjBs4Y70w6B-Qq9ttv6KTOFZMF8D9RKTMgPhOQngMLwYdAVT8qLH-xdklmrb1BjbFYu1Ei7n-sf2dDwUKKuv9Q/s1600/1013268_10203240067588528_437069745_n.jpg" height="285" width="400" /></a></div>
<div style="text-align: right;">
<strong><u>INGREDIENTS</u></strong></div>
<div style="text-align: right;">
</div>
<div style="text-align: right;">
1 - 1/2 cups (3 sticks) REAL Butter</div>
<div style="text-align: right;">
<br />
2 onions (chopped)</div>
<div style="text-align: right;">
<br />
1 - 1/2 cups diced/sliced carrots</div>
<div style="text-align: right;">
<br />
1/2 cup chopped celery</div>
<div style="text-align: right;">
<br />
1 lb. sliced fresh mushrooms</div>
<div style="text-align: right;">
<br />
1 - 1/2 cups flour</div>
<div style="text-align: right;">
<br />
12 cups chicken broth</div>
<div style="text-align: right;">
<br />
5 - 6 cups cooked Wild Rice</div>
<div style="text-align: right;">
<br />
2 1/2 - 3 lbs chicken (Cooked and Diced)</div>
<div style="text-align: right;">
<br />
1 Tbsp. salt</div>
<div style="text-align: right;">
<br />
1 Tbsp. curry</div>
<div style="text-align: right;">
<br />
1 Tbsp. dry mustard</div>
<div style="text-align: right;">
<br />
1 Tbsp. black pepper</div>
<div style="text-align: right;">
<br />
3 Tbsp. Dry Parsley</div>
<div style="text-align: right;">
<br />
1 - 2 cups slivered almonds</div>
<div style="text-align: right;">
<br />
1/2 - 1 cup Sherry Wine (ya' know-- depending)</div>
<div style="text-align: right;">
<br />
1 cup (+/-) Half-n-Half</div>
<strong><u></u></strong><br />
<strong><u>INSTRUCTIONS</u></strong><br />
<br />
1. Cook and dice chicken. Cook rice according to package instructions. Wash, prepare, and measure vegetables.<br />
<br />
2. In a large stock pot -- sauté the onions, carrots, celery and mushrooms in the butter until soft. About ten minutes<br />
<br />
3. Whisk in the flour to create a roux. <br />
<br />
4. Add chicken broth and whisk to thoroughly blend and remove any lumps.<br />
<br />
5. Add the cooked chicken and wild rice.<br />
<br />
6. Season with salt, curry, dry mustard, pepper and parsley. <br />
<br />
7. Add wine and allow soup to simmer for about 30 minutes.<br />
<br />
8. About 20 minutes before serving, add Half-n-Half. Keep temperature on burner very low to avoid scorching after adding Half-n-Half. <br />
<br />
<strong><u>My Notes...</u></strong><br />
<br />
<em>We always make very large amounts of soup at our house and freeze leftovers (if there are any!). This recipe could easily be cut in half.</em><br />
<em></em><br />
<em>We always use fresh parsley if we have it.</em><br />
<em></em><br />
<em>To keep cream soups from burning when warming on stove, I turn a large frying pan upside down on the burner and put my stock pot on top of the frying pan. This keeps the bottom of the stock pot at least an inch or so away from the direct heat of the burner.</em><br />
<em></em><br />
<em>I also found that adding too much Half-n-Half to this recipe distracts quite a bit from the flavor. More seasonings might be needed if adding more than 1 cup of Half-n-Half..... </em><em>The consensus of "taste-testers" walking through the kitchen: </em><br />
<br />
<div style="text-align: center;">
<em><strong>"The soup was already creamy before adding the Half-n-Half. </strong></em></div>
<div style="text-align: center;">
<em><strong>Adding cream seemed only to add to the richness of the soup -- </strong></em></div>
<div style="text-align: center;">
<em><strong>not necessarily the creamy'ness." </strong></em></div>
<div style="text-align: center;">
<em><strong></strong></em> </div>
<div style="text-align: center;">
<em><strong>-- Either way, "It's all good!"</strong></em></div>
Esthermay Bentley-Goossenhttp://www.blogger.com/profile/17353385912611151311noreply@blogger.com0tag:blogger.com,1999:blog-1615709058970094925.post-14175289342947797062012-11-05T08:08:00.001-08:002012-11-05T08:09:46.092-08:00Baked Blueberry Doughnuts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpwZ4Wo94CdIeAAgOGOmweo2JiyUl6Vlqo_sjYEQ21px_M9uDs65lqyJd070I9y6SAX7DKc6nJE75BbqImCdZeP4MjyaUPbp6a6LylD4j-BtePYBvP_ejW3BifXZSlZgUMbLYAFtIe6E4/s1600/blueberry+donuts.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpwZ4Wo94CdIeAAgOGOmweo2JiyUl6Vlqo_sjYEQ21px_M9uDs65lqyJd070I9y6SAX7DKc6nJE75BbqImCdZeP4MjyaUPbp6a6LylD4j-BtePYBvP_ejW3BifXZSlZgUMbLYAFtIe6E4/s320/blueberry+donuts.jpg" width="320" /></a></div>
<div style="text-align: right;">
<b><u>INGREDIENTS:</u></b></div>
<div style="text-align: right;">
2 c. flour</div>
<div style="text-align: right;">
1 c. sugar</div>
<div style="text-align: right;">
2 tsp. baking powder</div>
<div style="text-align: right;">
1/2 tsp. salt</div>
<div style="text-align: right;">
1 1/2 tsp. cinnamon</div>
<div style="text-align: right;">
1/4 c. buttermilk (regular milk is fine too)</div>
<div style="text-align: right;">
4 eggs</div>
<div style="text-align: right;">
6 Tbsp vegetable oil</div>
<div style="text-align: right;">
1/4 c. water</div>
<div style="text-align: right;">
1 c. fresh blueberries. (Do not try to make these doughnuts with frozen blueberries. Mess!)</div>
<br />
<div style="text-align: right;">
GLAZE:</div>
<div style="text-align: right;">
1 c. powdered sugar</div>
<div style="text-align: right;">
1 tsp lemon juice</div>
<div style="text-align: right;">
water </div>
<br />
<u><b>INSTRUCTIONS:</b></u><br />
1. Mix the dry ingredients together in a large bowl.<br />
<br />
2. In a separate bowl, gently crush the blueberries with a pastry blender or a fork.<br />
<br />
3. Add the liquid ingredients to the crushed berries and blend well.<br />
<br />
4. Pour the liquid mixture into the dry ingredients and stir until just combined. Don't overmix this.<br />
<br />
5. Fill each cavity in a <a href="http://www.wilton.com/store/site/product.cfm?id=95C582A0-1E0B-C910-EA77273CAA507790" target="_blank">doughnut pan </a>about 2/3 full. (I use a zip lock bag with the corner snipped off to do this. Sort of like piping cake icing -- much neater.)<br />
<br />
6. Bake doughnuts at 325º for about 15 minutes (depending on your oven.)<br />
<br />
7. While doughnuts are cooling, prepare glaze: Mix together the powered sugar and lemon juice. Add water 1 tsp at a time until it reaches a thick drizzling consistency. Drizzle glaze over cooled doughnuts. (Makes about 15 doughnuts.)<br />
<br />
<br />Esthermay Bentley-Goossenhttp://www.blogger.com/profile/17353385912611151311noreply@blogger.com0tag:blogger.com,1999:blog-1615709058970094925.post-36761383455559759722012-11-05T07:58:00.000-08:002012-11-05T09:03:17.469-08:00Sour Cream Baked Doughnuts with Maple Glaze<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2tPfw9R0a00U6WNFwYsH7kxBR0rOITuQg0LIPDqndHXFnUyMfKUmRVHqmttFl62PDao8bjESBq1Ff7q_JuoMjh5Qn-1Hl5-i7DAqHPlahC_pcLjGaJeAJAM4WTo9NGkOz36Bvj0gisSE/s1600/maple+glaze.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2tPfw9R0a00U6WNFwYsH7kxBR0rOITuQg0LIPDqndHXFnUyMfKUmRVHqmttFl62PDao8bjESBq1Ff7q_JuoMjh5Qn-1Hl5-i7DAqHPlahC_pcLjGaJeAJAM4WTo9NGkOz36Bvj0gisSE/s320/maple+glaze.jpg" width="240" /></a></div>
<div style="text-align: right;">
<u>INGREDIENTS:</u></div>
<div style="text-align: right;">
2 c. flour</div>
<div style="text-align: right;">
1 tsp. baking soda</div>
<div style="text-align: right;">
1/2 tsp salt</div>
<div style="text-align: right;">
1/4 tsp nutmeg</div>
<div style="text-align: right;">
1 c. sour cream</div>
<div style="text-align: right;">
1 c. sugar (plus a bit more for coating the doughnuts)</div>
<div style="text-align: right;">
1/2 c. canola oil</div>
<div style="text-align: right;">
1 tsp.vanilla</div>
<div style="text-align: right;">
2 eggs</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
GLAZE:</div>
<div style="text-align: right;">
3 1/2 - 4 c. powdered sugar</div>
<div style="text-align: right;">
2 tsp corn syrup</div>
<div style="text-align: right;">
1/4 tsp salt</div>
<div style="text-align: right;">
1/4 tsp vanilla </div>
<div style="text-align: right;">
1 tsp maple extract</div>
<div style="text-align: right;">
5-6 Tbsp hot water </div>
<br />
<br />
<b><u>INSTRUCTIONS:</u></b><br />
1. Whisk together the flour, baking soda, salt and nutmeg.<br />
<br />
2. In a separate bowl, whisk together the remaining ingredients.<br />
<br />
3. Combine the two sets of ingredients and mix together until fully blended. <br />
<br />
4. Fill each cavity in a greased <a href="http://www.wilton.com/store/site/product.cfm?id=95C582A0-1E0B-C910-EA77273CAA507790" target="_blank">doughnut pan </a>about 2/3 full. (I use a zip lock bag with the corner snipped off to do this. Sort of like piping cake icing -- much neater.)<br />
<br />
5. Bake doughnuts at 350º for about 15 minutes (depending on your oven.)<br />
<br />
6. Allow the doughnuts to cool for 1-2 minutes and then toss them in additional sugar.<br />
<br />
7. Prepare the glaze: Whisk together all the glaze ingredients and either drizzle over doughnuts and tip top half of doughnut into the glaze. (Makes about 15 doughnuts.)<br />
<br />Esthermay Bentley-Goossenhttp://www.blogger.com/profile/17353385912611151311noreply@blogger.com0tag:blogger.com,1999:blog-1615709058970094925.post-51088467771788003662012-11-05T07:47:00.000-08:002012-11-05T08:06:24.228-08:00Baked Chocolate Doughnuts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2-9FsbgNUKzS7s2xJal2PF_1srLRsLuqTSKK-If_-2uZdpQcVwB1CCkLlJeOzOW5yiMPyQHTBFmJt-OD9_lSkjWgK5gUdG2xVR28DIuAOpgl7mYjdDUDafB-3SeU_bQs11XprRGRh-0g/s1600/ch+donuts.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2-9FsbgNUKzS7s2xJal2PF_1srLRsLuqTSKK-If_-2uZdpQcVwB1CCkLlJeOzOW5yiMPyQHTBFmJt-OD9_lSkjWgK5gUdG2xVR28DIuAOpgl7mYjdDUDafB-3SeU_bQs11XprRGRh-0g/s320/ch+donuts.jpg" width="320" /></a></div>
<div style="text-align: right;">
<b><u>INGREDIENTS:</u></b></div>
<div style="text-align: right;">
2 c. flour</div>
<div style="text-align: right;">
3/4 c. sugar</div>
<div style="text-align: right;">
1/2 c. unsweetened cocoa powder</div>
<div style="text-align: right;">
1 tsp. baking powder</div>
<div style="text-align: right;">
1 tsp. baking soda</div>
<div style="text-align: right;">
1 tsp. salt</div>
<div style="text-align: right;">
3/4 c. milk</div>
<div style="text-align: right;">
2 eggs</div>
<div style="text-align: right;">
1 tsp. vanilla</div>
<div style="text-align: right;">
2 Tbsp. melted butter</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
GLAZE:</div>
<div style="text-align: right;">
2 Tbsp Half-n-Half (or whole milk)</div>
<div style="text-align: right;">
1/4 c. butter</div>
<div style="text-align: right;">
1 tsp. vanilla</div>
<div style="text-align: right;">
2 tsp. corn syrup</div>
<div style="text-align: right;">
2 oz. semi-sweet chocolate </div>
<div style="text-align: right;">
(squares, chips, whatever you have on hand)</div>
<div style="text-align: right;">
1 1/4 c. powdered sugar</div>
<b><u><br /></u></b>
<b><u>INSTRUCTIONS:</u></b><br />
1. Combine dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda and salt). Mix well.<br />
<br />
2. In a separate bowl, whisk together (or beat with electric hand mixer) the milk, eggs, vanilla and melted butter. <br />
<br />
3. Pour the milk/egg mixture into the dry ingredients and continue beating until fully blended.<br />
<br />
4. Fill each cavity in a <a href="http://www.wilton.com/store/site/product.cfm?id=95C582A0-1E0B-C910-EA77273CAA507790" target="_blank">doughnut pan </a>about 2/3 full. (I use a zip lock bag with the corner snipped off to do this. Sort of like piping cake icing -- much neater.)<br />
<br />
5. Bake doughnuts at 325º for about 10 minutes (depending on your oven.)<br />
<br />
6. Allow doughnuts to cool while preparing the frosting: In a small saucepan, combine the Half-n-Half, butter, vanilla and corn syrup. Heat over medium heat until butter is melted. Add the chocolate and stir to melt the chocolate. When chocolate is completely incorporated, remove from heat and whisk in the powdered sugar.<br />
<br />
7. Dip doughnuts in the glaze and allow them to set.<br />
<br />
8. Optional: Sprinkles, Chopped Peanuts, etc... Be sure to add toppings immediately after the glaze so they "set" with the glaze. (Makes about 15 doughnuts.)Esthermay Bentley-Goossenhttp://www.blogger.com/profile/17353385912611151311noreply@blogger.com0tag:blogger.com,1999:blog-1615709058970094925.post-78304682399793618292012-11-05T06:54:00.000-08:002012-11-05T08:55:46.133-08:00Baked Vanilla Doughnuts<div class="separator" style="clear: both; text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheCTTurihA0ad6j5_slOGp3i3RhZ0NYb8P9Z2bAFHF4vdrXSHDJ8TgwoQsBl4LiuYv9AbgF2WDOV_lQKCha5tJ9H4b_nEx_PJA1JC9ZkwTaPfS0SgHeZ2ajj52InTW9z2vSYLtjr_ihBY/s1600/vanilla+donut.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheCTTurihA0ad6j5_slOGp3i3RhZ0NYb8P9Z2bAFHF4vdrXSHDJ8TgwoQsBl4LiuYv9AbgF2WDOV_lQKCha5tJ9H4b_nEx_PJA1JC9ZkwTaPfS0SgHeZ2ajj52InTW9z2vSYLtjr_ihBY/s320/vanilla+donut.jpg" width="320" /></a></div>
<div style="text-align: right;">
<u><b>INGREDIENTS:</b></u></div>
<div style="text-align: right;">
2 c. flour</div>
<div style="text-align: right;">
3/4 c. sugar </div>
<div style="text-align: right;">
2 tsp baking powder</div>
<div style="text-align: right;">
1/2 tsp cinnamon</div>
<div style="text-align: right;">
1 tsp salt</div>
<div style="text-align: right;">
3/4 c. buttermilk (I add lemon juice to regular milk sometimes)</div>
<div style="text-align: right;">
2 eggs</div>
<div style="text-align: right;">
1 tsp vanilla</div>
<div style="text-align: right;">
2 Tbsp melted butter</div>
<div style="text-align: right;">
<br /></div>
<div style="text-align: right;">
GLAZE:</div>
<div style="text-align: right;">
1 cup powdered sugar</div>
<div style="text-align: right;">
1 tsp vanilla</div>
<div style="text-align: right;">
2 - 4 tsp Half-n-Half or milk</div>
<br />
<br />
<u><b>INSTRUCTIONS:</b></u><br />
1. Mix the dry ingredients together in a large bowl.<br />
<br />
2. In a separate bowl, whisk together the liquid ingredients.<br />
<br />
3. Combine the two sets of ingredients and blend well.<br />
<br />
4. Fill each cavity in a <a href="http://www.wilton.com/store/site/product.cfm?id=95C582A0-1E0B-C910-EA77273CAA507790" target="_blank">doughnut pan </a>about 2/3 full. (I use a zip lock bag with the corner snipped off to do this. Sort of like piping cake icing -- much neater.)<br />
<br />
5. Bake doughnuts at 325º for about 10 minutes (depending on your oven.)<br />
<br />
6. While doughnuts are cooling, prepare glaze: Mix together the powered
sugar, vanilla and Half-n-Half -- adding the Half-n-Half one tsp at a time until the mixture reaches a
thick drizzling consistency. Drizzle glaze over cooled doughnuts OR... make a double batch of glaze (slightly more runny) and the dunk the entire doughnut in. YUM!
(Makes about 15 doughnuts.)Esthermay Bentley-Goossenhttp://www.blogger.com/profile/17353385912611151311noreply@blogger.com0tag:blogger.com,1999:blog-1615709058970094925.post-75605246149486522092011-08-08T12:49:00.000-07:002011-08-08T13:25:40.856-07:00Copycat Recipe - {*McDonalds' Caramel Frappe}<div style="text-align: right;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJlHVz6kHg2q8Z0q2jJZvbdK76DjZkv6YZhYGaA2BVLZGznrLBKfTnKRKf5Y1bWaxFm8NB9ChHqVUargeaQIANb9NNwTivC_z-NPzQdHUSllJ2a5G5wzRy_MZe8LwIuaIiFi6AkqT3gfw/s1600/288522_2270349324250_1414123067_32640112_4119601_o.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJlHVz6kHg2q8Z0q2jJZvbdK76DjZkv6YZhYGaA2BVLZGznrLBKfTnKRKf5Y1bWaxFm8NB9ChHqVUargeaQIANb9NNwTivC_z-NPzQdHUSllJ2a5G5wzRy_MZe8LwIuaIiFi6AkqT3gfw/s320/288522_2270349324250_1414123067_32640112_4119601_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5638579622953245314" border="0" /></a><u>Ingredients</u>
<br /></div><div style="text-align: right;">THE MIX:
<br />
<br />• 1/3 - 1/2 cup instant coffee granules
<br />(Depending on your "strong-coffee" preference)
<br />• 1 c. powdered milk
<br />• 1 c. powdered non-dairy creamer
<br />• 1 pkg instant butterscotch pudding
<br />• 1 c. sugar
<br />• 1/4 tsp. salt
<br />(*Store mix in airtight container.
<br />1/2 cup of mix = one serving)
<br />
<br />~ * ~ * ~ * ~
<br />
<br />To make a Latte--->
<br />Combine in blender:
<br />
<br />• 1/2 c. MIX:
<br />• 1 1/2 c. crushed ice
<br />(About 15 cubes depending on the size of the cube)
<br />• 1/2 c. milk
<br />• 3 Tbsp caramel syrup
<br />
<br />Process on high until smooth. Pour into glass(es).
<br />
<br /><div style="text-align: center;">~ * ~ * ~ * ~ * ~
<br /></div><div style="text-align: center;">Don't forget the "GreatValue" canned whipped-cream topping {or similar generic nitrogen- or isobutane-propelled sweetened whipped cream}. Drizzle with more caramel sauce.
<br />
<br />Make a <span style="color: rgb(102, 51, 51);">MOCHA LATTE</span>, by substituting 1/2 c. unsweetened cocoa powdered for the instant pudding mix. Top with chocolate syrup!
<br /></div></div>
<br />Esthermay Bentley-Goossenhttp://www.blogger.com/profile/17353385912611151311noreply@blogger.com1tag:blogger.com,1999:blog-1615709058970094925.post-71691298313771196742011-07-08T14:15:00.000-07:002011-07-08T14:56:13.726-07:00Potato-Cauliflower Salad<div style="text-align: right;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHLzORRvJaM6aihw_9RFhaRRWI0i4ygsl4EnorVUSv3ITREC50lgpsm-5PxX9RCTh5cm2guyjcNqucxlXuyhePuH-haNFymoYg4UnbMNRsTsZ9Brnkh0u-m-tJxkOcOZ5OMiz_GJ9EO9Q/s1600/cauliflower-potato-salad.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHLzORRvJaM6aihw_9RFhaRRWI0i4ygsl4EnorVUSv3ITREC50lgpsm-5PxX9RCTh5cm2guyjcNqucxlXuyhePuH-haNFymoYg4UnbMNRsTsZ9Brnkh0u-m-tJxkOcOZ5OMiz_GJ9EO9Q/s320/cauliflower-potato-salad.jpg" alt="" id="BLOGGER_PHOTO_ID_5627100508019448738" border="0" /></a><u><b>Ingredients</b></u>:<br /></div><div style="text-align: right;">•12 round new potatoes<br />(or 6 regular Russet potatoes),<br />scrubbed and cut into pieces<br /><br />•1 medium head cauliflower,<br />cut into bite-size pieces<br /><br />•1 onion, chopped<br /><br />•2 stalks celery, sliced<br /><br />•1/3 c. sour cream dip<br />(prepared or homemade)<br /><br />•2 Tbsp lemon juice<br /><br />•2 Tbsp olive or canola oil<br /><br />• 1/2 c. blue cheese<br /><br />•1/4 c. fresh parsely<br /><br />• 1/2 lb bacon<br />(cooked crisp and crumbled)<br /><br />• Salt and pepper<br /><br /><u><b>Instructions</b></u>:<br />• Cook potatoes. Microwave on paper towels for 5 minutes; turn, and continue cooking till tender - about 3-4 more minutes. OR boil till tender. When cooked, cut potatoes into bite-size pieces.<br /><br />• Place cauliflower in large bowl with a small amount of water and microwave on full power for 5 minutes until crisp-tender. OR place in large covered saucepan with small amount of water and cook till crisp-tender. Once cooked, cut into bite-size pieces.<br /><br />• In large serving bowl, combine potatoes, cauliflower, onion, and celery.<br /><br />• In small bowl, whisk together sour cream dip, lemon juice and oil.<br /><br />• Toss the liquid ingredients with the potato mixture and fold in the blue cheese and bacon. Season with salt and pepper.<br /><br /><div style="text-align: center; font-style: italic;">*Tastes best when refrigerated for several hours before serving.<br /></div></div>Esthermay Bentley-Goossenhttp://www.blogger.com/profile/17353385912611151311noreply@blogger.com0tag:blogger.com,1999:blog-1615709058970094925.post-5726704456678589992011-07-08T13:07:00.000-07:002020-11-05T13:50:47.147-08:00Fish Tacos w/ Lime<div style="text-align: right;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl0fPZJgewm5zR76wYQTabZ8cP5PkyuaT3O6DJTQo5R29CP_DCGh1o2W7etjwomastj5802T_BdbnlS7k0_tO304VL6fkDMqcgeJxELa6J_tG5ya3bRUrGDPv0XB2BW1Yk2GywK_8uKmo/s1600/fishtacoslime.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl0fPZJgewm5zR76wYQTabZ8cP5PkyuaT3O6DJTQo5R29CP_DCGh1o2W7etjwomastj5802T_BdbnlS7k0_tO304VL6fkDMqcgeJxELa6J_tG5ya3bRUrGDPv0XB2BW1Yk2GywK_8uKmo/s320/fishtacoslime.jpg" alt="" id="BLOGGER_PHOTO_ID_5627105585402624882" border="0" /></a><u><b>Ingredients</b></u>:
</div><div style="text-align: right;">• 1 lb fresh or frozen tilapia
(or catfish)
• 2 Tbsp canola oil
• 3 fresh limes
• 1/2 cup mayonnaise
• 1 tsp. chili powder
• 3/4 c. flour
• 3/4 tsp salt
• 8 flour tortillas
• 1 1/2 - 2 cup shredded cabbage
• 3/4 cup shredded carrot
(about 3 carrots)
• 1 jalapeno - seeded and thinly sliced
</div>
<u><b>Instructions</b></u>:
• Rinse the fish and pat dry. Cut it into 1" - 1-1/2" pieces and set it aside.
• Juice two of the limes (cut the third lime into wedges to serve alongside finished tacos).
• Stir mayonnaise and chili powder into the lime juice and whisk mixture till smooth. Remove 1/3 cup of the sauce and toss with the fish pieces. Set remaining sauce aside.
• In a large skillet heat the canola oil over medium heat. Mix flour and salt together. Add fish to the flour mixture and toss to coat the fish.
• Place fish in hot oil and cook until evenly crisp and brown. Drain on paper towels.
• Warm the tortillas. Top tortillas with fish, cabbage, carrots and jalapenos. Drizzle with remaining lime sauce and serve with lime wedges.Esthermay Bentley-Goossenhttp://www.blogger.com/profile/17353385912611151311noreply@blogger.com0tag:blogger.com,1999:blog-1615709058970094925.post-85908334733812761942011-07-06T21:37:00.000-07:002011-07-08T14:51:07.670-07:00Fudge'y Bittersweet Chocolate Brownies w/ Walnuts<div style="text-align: right;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhElRz8fz4OKsVeTYEij8t2Ai3vMApQxkixHa6-AJSY_1zy6G4fFREcdR40l1BTkLBiwhm4HHMhFF95NUyQ4eCBNOzOQYPnRFCGt0jg1ROElSojHtN4T-RhspCLG79uCyC9zgGXj5vzv0o/s1600/fudgebrownie.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhElRz8fz4OKsVeTYEij8t2Ai3vMApQxkixHa6-AJSY_1zy6G4fFREcdR40l1BTkLBiwhm4HHMhFF95NUyQ4eCBNOzOQYPnRFCGt0jg1ROElSojHtN4T-RhspCLG79uCyC9zgGXj5vzv0o/s320/fudgebrownie.jpg" alt="" id="BLOGGER_PHOTO_ID_5627090700880939458" border="0" /></a><u><b>Ingredients</u></b>:<br /></div><div style="text-align: right;">• 1 egg<br /><br />• 1 egg white<br /><br />• 3 Tbsp plain yogurt<br /><br />• 1 1/2 tsp vanilla extract<br /><br />• 1 1/2 c. sugar<br /><br />• 1/3 c. canola oil<br /><br />• 1/2 tsp salt<br /><br />• 3 Tbsp water<br /><br />• 1/4 c. unsweetened cocoa powder<br /><br />• 3 oz. unsweetened baking chocolate, chopped<br /><br />• 1/3 c. all-purpose flour<br /><br />• 1/3 cup buckwheat or whole wheat flour<br /><br />• 1 c. coarsely chopped walnuts<br /><br /><u><b>Instructions</u></b>:<br />• Preheat oven to 375 degrees.<br /><br />• Spray an 8-inch-square nonstick baking pan with cooking spray.<br /><br />• In a small bowl, whisk together egg, egg white, yogurt, and vanilla extract. Set aside.<br /><br />• In a small saucepan, combine sugar, oil, salt, and water, stirring constantly for 3 minutes on medium-high heat.<br /><br />• Remove from heat; stir in cocoa and chocolate until chocolate melts, then add egg mixture. Add all flour, stirring until batter is smooth. Finally, fold in walnuts.<br /><br />• Pour batter into baking pan. Bake 25 minutes, or until top is firm. Cool completely in pan on rack. Cut into squares.<br /></div>Esthermay Bentley-Goossenhttp://www.blogger.com/profile/17353385912611151311noreply@blogger.com0tag:blogger.com,1999:blog-1615709058970094925.post-25873682911000967042011-06-10T21:35:00.000-07:002011-06-10T21:57:45.096-07:00Oatmeal Cookies<div style="text-align: right;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP69g95NUDFPyRYL7S5KxrjkIuS2QE9ihv-UHo1uFYiJGQeZSEuuU6fEwu8OmwD8jaxveAdYBI8OqoWNQB6PluJCR7AXQnUoW6Vb5DRSvRhqai5AdaDMonKAl6W4kaX0EjLVghPcs9EDA/s1600/cranberrychocolateoatmeal.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 223px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP69g95NUDFPyRYL7S5KxrjkIuS2QE9ihv-UHo1uFYiJGQeZSEuuU6fEwu8OmwD8jaxveAdYBI8OqoWNQB6PluJCR7AXQnUoW6Vb5DRSvRhqai5AdaDMonKAl6W4kaX0EjLVghPcs9EDA/s320/cranberrychocolateoatmeal.jpg" alt="" id="BLOGGER_PHOTO_ID_5616819623445591378" border="0" /></a><u>Ingredients</u>:<br /></div><div style="text-align: right;">• 1 c. butter or margarine<br />• 2 c. brown sugar<br />• 2 eggs<br />• 2 1/2 c. flour<br />• 1 tsp. cinnamon<br />• 1 tsp. baking soda<br />• 2 cups cooking oats<br />• 2 c. chocolate chips (or chunks)<br />and or 1 1/2 c. *raisins (or dried cranberries/cherries)<br /></div><div style="text-align: right;"><span style="font-size:85%;"><span style="font-style: italic;">* Soak raisins in boiling water while preparing remaining ingredients.</span></span><br /></div><br /><div style="text-align: right;"><u>Instructions</u>:<br />• Preheat oven to 375 degrees.<br /><br />• Beat butter and sugar.<br /><br />• Add eggs and beat 'till creamy.<br /><br />• Stir in remaining dry ingredients.<br /><br />• Form dough into 1" - 1 1/2" balls and flatten slightly while shaping circle.<br /><br />• Bake 8 - 10 minutes<br /><br /><div style="text-align: center; font-style: italic;">*Try also adding macadamia nuts, white chocolate chips, slivered almonds. . .<br /></div></div>Esthermay Bentley-Goossenhttp://www.blogger.com/profile/17353385912611151311noreply@blogger.com0tag:blogger.com,1999:blog-1615709058970094925.post-42493775790440548492011-06-10T21:11:00.000-07:002011-06-10T21:34:16.070-07:00Chocolate Zucchini Bread<div style="text-align: right;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAxihZeGTTmG6uCl1flLzrUWb3bP1gb_91enYKGoC_kMMmr7ZKFL7uPBIf77ssbgHOmQCZSuOQ380BB4DbxmbKMRybt1F9aI9UQfOkV_XwH7YvgSYthCl2oV2jaCfFIlos85Tx1ZpWctE/s1600/chocolatezucchinibread.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 271px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAxihZeGTTmG6uCl1flLzrUWb3bP1gb_91enYKGoC_kMMmr7ZKFL7uPBIf77ssbgHOmQCZSuOQ380BB4DbxmbKMRybt1F9aI9UQfOkV_XwH7YvgSYthCl2oV2jaCfFIlos85Tx1ZpWctE/s320/chocolatezucchinibread.jpg" alt="" id="BLOGGER_PHOTO_ID_5616815201975858242" border="0" /></a><u>Ingredients</u>:<br />• 2 (1 oz.) squares unsweetened chocolate<br />• 3 eggs<br />• 2 cups white sugar<br />• 1 cup canola oil<br />• 2 cups grated zucchini<br />• 1 tsp vanilla<br />• 2 cups flour<br />• 1 tsp baking soda<br />• 1 tsp salt<br />• 1 tsp cinnamon<br />• 1 - 14 oz. bag semi-sweet chocolate chips<br /><br /><u>Instructions</u>:<br />• Preheat oven to 350 degrees. Lightly grease two 9" x 5" loaf pans<br /><br />• Using microwave or double boiler, melt unsweetened chocolate stirring occasionally 'till smooth.<br /><br />• In large bowl, thoroughly combine the eggs, sugar, oil, grated zucchini, vanilla and melted chocolate.<br /><br />• Stir in the flour baking soda, salt and cinnamon. Blend well.<br /><br />• Fold in the chocolate chips.<br /><br />• Pour equal portions of the batter into the two prepared loaf pans.<br /><br />• Bake for 60 - 70 minutes, or until toothpick comes out clean.<br /></div>Esthermay Bentley-Goossenhttp://www.blogger.com/profile/17353385912611151311noreply@blogger.com0tag:blogger.com,1999:blog-1615709058970094925.post-47463905486598745712011-05-14T17:17:00.000-07:002011-05-14T17:51:04.977-07:00Healthy Quick Bread<div style="text-align: right;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUCfjAOZt7PGawgAVLWCd6Juwsmb5wmOeC5k-VDkL1598cFZbFFX3QEzRK7_RE8F8RNvXqFFiaBQoQ_Wqy4dG3OY_PJSbzw6I_wAY28Aj1JDHk0Bxn6bAlEUBZAc2zyq5rXYBORoTzjA/s1600/knot+009.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUCfjAOZt7PGawgAVLWCd6Juwsmb5wmOeC5k-VDkL1598cFZbFFX3QEzRK7_RE8F8RNvXqFFiaBQoQ_Wqy4dG3OY_PJSbzw6I_wAY28Aj1JDHk0Bxn6bAlEUBZAc2zyq5rXYBORoTzjA/s320/knot+009.jpg" alt="" id="BLOGGER_PHOTO_ID_5606736982129708738" border="0" /></a><u>Ingredients</u>:<br /></div><div style="text-align: right;">• 1 c. raisins<br />• 2/3 c. brown sugar<br />• 1 egg<br />• 1 1/3 c. buttermilk<br />• 1/2 tsp. salt<br />• 1 1/2 tsp. baking soda<br />• 2/3 c. oatmeal<br />• 2/3 c. whole wheat flour<br />• 1 1/3 c. white flour<br />• 1 c. chopped nuts<br />• 1/2 - 3/4 c. chopped dates<br />• 1/2 - 3/4 c. dried or fresh cranberries<br />• 1/2 c. dried/flaked coconut<br /><br /><u>Instructions</u>:<br />• Cover raisins with water & soak while preparing remaining ingredients.<br /><br />• Preheat oven to 350 degrees and prepare 1 regular size loaf pan or three mini-loaf pans by spraying with non-stick cooking spray.<br /><br />• In a large mixing bowl add ingredients in order listed -- blending well after each addition.<br /><br />• Drain water from raisins & add to the batter. (The soaking plumps them up for a juicier taste.)<br /><br />• Pour batter into prepared pan(s) and bake: 45-60 minutes for 1 loaf; 25 - 35 minutes for mini loafs (depending upon your oven).<br /></div>Esthermay Bentley-Goossenhttp://www.blogger.com/profile/17353385912611151311noreply@blogger.com0tag:blogger.com,1999:blog-1615709058970094925.post-28025786353692296802011-05-14T16:57:00.000-07:002011-05-14T17:32:54.062-07:00Butterscotch-Banana Bread<div style="text-align: right;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8DvXZzYv8JsKDFJLsVjhCmQToY8fdUbCTyvE8Yw818dWg7wMKWlaYU-GQfxvBYdaBkEo-1JwArkEAxafQSPDbnawgMK4Zk68h_INyZsAbo7XQZBvf8STCeV551oUDBOHImnerOFJuasM/s1600/butterscotch.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8DvXZzYv8JsKDFJLsVjhCmQToY8fdUbCTyvE8Yw818dWg7wMKWlaYU-GQfxvBYdaBkEo-1JwArkEAxafQSPDbnawgMK4Zk68h_INyZsAbo7XQZBvf8STCeV551oUDBOHImnerOFJuasM/s320/butterscotch.JPG" alt="" id="BLOGGER_PHOTO_ID_5606726879428387266" border="0" /></a><u>Ingredients</u>:<br />• 3/4 c. whole wheat flour<br />• 1/2 c. white flour<br />•1/2 tsp. baking soda<br />•1/4 tsp. baking powder<br />•1/2 tsp. salt<br />•1/2 - 1 tsp. cinnamon<br />• 1/2 c. brown sugar<br />•1/4 c. canola oil<br />• 2 eggs<br />•2 - 3 large bananas, mashed<br />1 tsp. vanilla<br />1/2 c. (or more) butterscotch chips<br />1/2 c. (or more) chopped walnuts (Optional)<br /><br /><u>Instructions</u>:<br />• Preheat oven to 350 degrees.<br /><br />• Prepare 1 regular size loaf pan or three mini-loafs by spraying with non-stick cooking spray.<br /><br />• Sift all dry ingredients together: flours, baking soda, baking powder, salt and cinnamon.<br /><br />• Blend brown sugar and canola oil till smooth.<br /><br />• Add eggs, mashed bananas and vanilla to sugar/oil mixture.<br /><br />• Finally blend the dry ingredients together with the wet ingredients being careful not to over-mix.<br /><br />• Fold in butterscotch chips and walnuts.<br /><br />• Pour batter into prepared pan(s).<br /><br />• Sprinkle with mixture of brown sugar and cinnamon for a nice crunchy finish on top of loaf.<br /><br />• Bake 55-60 minutes for 1 loaf pan or 25 - 30 minutes for three mini-loafs.<br /></div>Esthermay Bentley-Goossenhttp://www.blogger.com/profile/17353385912611151311noreply@blogger.com0tag:blogger.com,1999:blog-1615709058970094925.post-77375157384360229962011-01-17T14:56:00.003-08:002011-01-18T14:26:57.678-08:00Chocolate-Mocha/Peanut Butter Ice Cream Cake<div style="text-align: right;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFjGxngvus3Qv9STejjO5olROsjXXamkWcZsWN4qmEFdzj9bj10MOmyYPz-VBstgaSaft65EKUWkhwmFUyhVtZVsAnxlm2PP39rf4ln9EiHvAHn9YdCZHqWLIUdqvsk07vmfWnWc2N-zg/s1600/1-18-11+016.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFjGxngvus3Qv9STejjO5olROsjXXamkWcZsWN4qmEFdzj9bj10MOmyYPz-VBstgaSaft65EKUWkhwmFUyhVtZVsAnxlm2PP39rf4ln9EiHvAHn9YdCZHqWLIUdqvsk07vmfWnWc2N-zg/s320/1-18-11+016.jpg" alt="" id="BLOGGER_PHOTO_ID_5563632906451846418" border="0" /></a><u>Ingredients</u>:<br /></div><div style="text-align: right;">• 1 cup canola oil<br />• 2 cups sugar<br /></div><div style="text-align: right;">• 3 eggs<br />• 1 tsp. vanilla<br />• 1 cup milk<br />• 1 cup strong coffee<br />• 1 cup cocoa powder<br />• 2 cups flour<br />• 1 tsp. baking powder<br />• 2 tsp. baking soda<br />• pinch of salt<br /><br />• (+/-) 2 pints chocolate ice cream<br />• (+/-) 2 pints vanilla ice cream<br />• 2 1/2 cups + 2 Tbsp creamy peanut butter (divided)<br /><div style="text-align: right; font-style: italic;">(2 cups + 1/2 cup + 2 Tbsp)<br /></div>• 1 cup powdered sugar<br />2 Tbsp hot fudge sauce<br /></div><br /><u>Instructions</u>:<br />• Preheat oven to 350 degrees. Prepare a 9" x 13" baking pan by lining it with wax paper and spraying with a light coat of cooking spray<br /><br />• Beat oil and sugar together until creamy. Mix in eggs and vanilla.<br /><br />• Add vanilla, milk and coffee -- blending well.<br /><br />• In separate bowl, combine cocoa powder, flour, baking powder, baking soda and salt.<br /><br />• Add dry mixture to liquid mixture in three separate batches, blending well after each addition.<br /><br />• Pour batter into prepared pan.<br /><br />• Bake for 25 - 30 minutes until center of cake bounces back when touched lightly and toothpick test comes out clean.<br /><br />• Cool cake completely. (Refrigerating overnight if possible.)<br /><br /><div style="text-align: center;">~*~*~*~*~*~<br /></div><br />• Set out both the chocolate and vanilla ice cream and allow it to soften.<br /><br />• Remove cooled cake from pan, using wax paper to lift it out and avoid breaking.<br /><br />• Using a large serrated knife, cut cake in half horizontally being careful not to break the layers.<br /><br />• Prepare TWO 9" x 13" baking pans (this time with plastic wrap) -- being careful to allow plastic wrap to hang over the edges of the pan and not fall inside.<br /><br />• Place one of the cake layers into each of the prepared pans.<br /><br />• Using a hand mixer or a blender, soften and smooth the vanilla ice cream. Add 1/2 cup creamy peanut butter and continue blending until peanut butter is fully incorporated.<br /><br />• Pour 'peanut butter ice cream' over one of the cake layers and smooth with a spatula. Cover and freeze until solid. (Overnight if possible.)<br /><br />• Soften the chocolate ice cream in the same manner and pour it over the remaining cake layer. Smooth, cover and freeze until solid. (Overnight if possible.)<br /><br /><div style="text-align: center;">~*~*~*~*~*~<br /></div><br /><br />• Using hand mixer, blend together 2 cups creamy peanut butter with 1 cup powdered sugar until creamy and smooth. (Depending upon the consistency of your peanut butter, you may need to warm this mixture in the microwave until a spreadable consistency is reached.<br /><br />• Spread the peanut butter mixture over the chocolate ice cream/cake layer(s) and re-freeze until peanut butter is set.<br /><br /><div style="text-align: center;">~*~*~*~*~*~<br /></div><br />• Remove the cake/chocolate ice cream/peanut butter layer from the pan by gently tugging at the plastic wrap. If the cake does not come out easily, place a warm towel underneath the baking pan for a few minutes and try again. It should come out cleanly.<br /><br />• Place the cake <span style="font-style: italic;">(cake on bottom/peanut butter on top)</span> onto a large plate or cardboard. <span style="font-style: italic;">(We usually use a large sheet of cardboard wrapped in tin foil -- and use paper doilies between the tin-foil and cake.)</span><br /><br />• Remove the cake/peanut butter ice cream layer from the pan in the same manner as the first layer; and place it on top of the first layer -- the cake should sit atop the peanut butter with peanut butter ice cream on top. <span style="font-style: italic;">(Layers are in this order: cake - chocolate ice cream - peanut butter - cake - peanut butter ice cream)</span><br /><br />• Drizzle with 2 Tbsp hot fudge sauce by placing the fudge into a zip-lock bag and cutting a small slit in one corner. Additionally -- drizzle with 2 Tbsp [warmed] creamy peanut butter in same manner. <span style="font-style: italic;">(Hot fudge does not need to be warm -- just room temperature.)</span><br /><br />• Cover with plastic wrap and return to the freezer. If any melting has occurred <span style="font-style: italic;">(and even if it hasn't)</span>, wrapping the four outside edges of the cake tightly with plastic wrap helps to "set" the cake as it freezes.<br /><br /><div style="text-align: center;"><span style="font-size:85%;"><span style="font-style: italic;">Keep cake frozen until ready to serve.<br />Thaw slightly before cutting.<br />You can also cut the entire cake in half<br />and stack the two halves for a more dramatic presentation.</span><br /></span></div>Esthermay Bentley-Goossenhttp://www.blogger.com/profile/17353385912611151311noreply@blogger.com0tag:blogger.com,1999:blog-1615709058970094925.post-80071684362094420142010-10-25T11:30:00.000-07:002010-10-25T12:01:29.249-07:00Creamy/Spicy Pumpkin Soup<div style="text-align: right;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijce8VY0FBGIKhR9_3zA46S4cH_q16MNEahmYZV8nqhNwKKHi7Z2rzct3RFskNfK3DkTrv9otb2Plif1rqAUR1YvnJ7SFQrw4waEt9PReHUBmYdUkpK5-KX4C5ML5HuVOiHSE6j8QYlxk/s1600/pumpkinsoup+003.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijce8VY0FBGIKhR9_3zA46S4cH_q16MNEahmYZV8nqhNwKKHi7Z2rzct3RFskNfK3DkTrv9otb2Plif1rqAUR1YvnJ7SFQrw4waEt9PReHUBmYdUkpK5-KX4C5ML5HuVOiHSE6j8QYlxk/s320/pumpkinsoup+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5532057518633752098" border="0" /></a><span style="font-size:130%;"><u>Ingredients</u></span><br /></div><div style="text-align: right;">• 4 Tbsp butter or margarine<br /><br />• 2 medium onions, chopped<br /><br />• 2 tsp minced garlic<br /><br />• 1/4 tsp crushed red pepper<br /><br />• 2 tsp curry powder<br /><br />• 1/2 tsp ground coriander<br /><br />• 1 tsp salt<br /><br />• 1/4 tsp ground pepper<br /><br />• 45 ounces of 100% pure canned pumpkin<br /><br />• 5 cups chicken broth<br /><br />• 2 cups milk<br /><br />• 1/2 cup brown sugar<br /><br />• 1/2 - 1 cup heavy cream<br /><br /><span style="font-size:130%;"><u>Instructions</u></span><br />• Melt butter/margarine in a large stock pot over medium heat. Add chopped onions and minced garlic and cook until soft -- about 5 minutes.<br /><br />• Add red pepper, curry, coriander, salt and pepper. Blend well.<br /><br />• Add the pumpkin and chicken broth. Blend well with a wire whisk.<br /><br />• Bring soup to a boil and allow to simmer for about 15 minutes.<br /><br />• Turn heat down to low, add the brown sugar and blend.<br /><br />• Slowly add the milk, blending well with wire whisk.<br /><br />• Thoroughly blend in 1/2 cup cream and then taste -- adjust seasonings to your liking.<br />If the soup is too spicy, add more cream to absorb the spiciness.<br /><br />• Garnish with roasted pumpkin seeds, chopped green onion or cream.<br /><br /><div style="text-align: center;">~*~*~*~*~*~<br /><span style="font-style: italic;"><span style="color: rgb(204, 102, 0);">I adapted this recipe from one which called for real raw pumpkin.</span><br /><span style="color: rgb(204, 102, 0);">I simply do not have time to roast, strain and blend real pumpkin.</span><br /><span style="color: rgb(204, 102, 0);">The canned pumpkin makes it less than 100% homemade, but this soup is SO good!</span><br /><span style="color: rgb(204, 102, 0);">--> So creamy and spicy - yet mild and comforting. </span><br /><span style="color: rgb(204, 0, 0);">I LOVE THIS SOUP.</span><br /><span style="color: rgb(102, 102, 0);font-size:85%;" ><br />... and more than one bowl might just give you a tummy-ache :-)</span><br /></span><div style="text-align: right;"><span style="font-style: italic;font-size:85%;" ><span style="color: rgb(102, 102, 0);">~ Shepard, age 6</span></span><br /></div></div></div>Esthermay Bentley-Goossenhttp://www.blogger.com/profile/17353385912611151311noreply@blogger.com0