Carrots were used in Europe as an inexpensive sweetener in cakes and puddings dating far back as the Middle Ages. It is no surprise baked goods sweetened and flavored with vegetables and fruits remain a favorite commodity. The Classic Carrot Cake arrived in America in […]
The birth of Spring is a marvelous sight to see here in the Valley. The medians along the highway flourish with a backdrop of orange and red poppies in addition to random purple and yellow wildflowers. The once boring lifeless hills awaken with the fresh […]
I was finally able to salvage enough apples to make this apple tart cake. Fruit does not last very long around here. You know the saying, “If you have not used it in a year then toss it?” I can’t remember the last time I used my apple corer/slicer but by sheer luck it went undetected when I was gathering items for the garage sale. The narrow escape ensures it will remain in the drawer for at least another year.
I was really hesitant about the icing. It tasted too bland and too much like powdered sugar. On the cake it seemed to melt away not contributing any extra dimension of flavor. I recommend leaving it off or using another recipe for orange icing.
1 1/2 cups bread flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs
1/2 cup sugar
1/2 cup melted butter
1 teaspoon vanilla
5 granny smith apples (peeled, corded and sliced thin )
1 cup powdered sugar
3-4 tablespoons orange juice
Preheat oven to 350 degrees. Grease an 11-inch tart pan with shortening or cooking spray and a little flour.
Sift the flour, baking powder, salt and cinnamon into a small bowl.
In a large bowl beat eggs and sugar until thick, white and satiny. Add the vanilla to the slightly warm melted butter; mix into egg mixture until well blended. Stir in the sliced apples; tossing until completely coated. Fold in the sifted dry ingredients until just incorporated.
Pour into the prepared tart pan and bake for 50-55 minutes. Remove from oven and cool on a wire rack.
Mix the powdered sugar and orange juice until well blended. Drizzle over cooled cake.
Sometime ago a friend of mine and I were discussing the cons of eating healthy. We both agreed that every now and then after eating perfect portions of lean proteins, limited carbs and a staple of fresh fruits and veggies we craved a hefty steak […]
Photo: Maypole Dancing at Wishford, Wiltshire
One of my favorite childhood memories I have, is watching my mom and the other ladies from church weave ribbons in and around the May Pole. If I remember correctly, it was usually done during our Easter celebration rather than May 1st. The picture of festive celebrations is what I cherish most about the experience.
May day is an ancient holiday celebrated inÂ many countries around the world.Â In some places, May 1st is known as a Labor Day, while in other places, the day is a celebration of theÂ turning tide of spring equinox into summer solstice. The traditions we recognize still today is flowers and the May pole.
May Pole: Decorate a pole or tall stick with brightly colored ribbon or paper streamers. Add flowers and balloons. Then, dance around the May pole, holding the ends of the streamers or ribbon.
May Day Basket of Flowers: Hang a basket full of spring flowers on a neighbor’s doorknob. Use real flowers or make your own out of felt, paper, colored craft sticks or egg cartons.
Good Seasons used to make a nice make-it-yourself Asian salad dressing. Sadly I can never find the Asian flavor or Cesar at any of the grocery stores in the area. I used the dressing from an Asian spinach salad recipe and omitted the OJ. Source: […]
I had some potatoes I needed to use up and this recipe fit the bill. It is a really easy recipe a teenager could even make when mom and dad are running late.
Source: Stephanie Izard, Top Chef season 4 winner
2 tbsp butter
1/4 cup plus 1 tablespoon olive oil
2 tbsp fresh lemon juice
1/4 cup pine nuts, toasted
1 pound asparagus, trimmed
Salt and pepper
1 pound baking potatoes, peeled
1/4 cup flour
2 large eggs, beaten
Four 8-oz skinless, boneless chicken breasts, pounded 1/2-inch think
Preheat the oven to 400Â°. In a saucepan, brown the butter. Whisk in 2 tablespoons olive oil and the lemon juice. Stir in the pine nuts.
On a baking sheet, toss the asparagus with 1 tablespoon olive oil; season with salt and pepper. Roast until crisp-tender, 7 minutes.
Using a food processor fitted with the shredding disk, shred the potatoes; season with salt and pepper. Wrap in a towel and squeeze out any water; transfer to a plate. Add the flour to a plate.
Season the chicken with salt and pepper. Dip in the flour, then the eggs, then coat with the potatoes.
In a skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chicken and cook, turning once, until crisp and golden, 8 to 10 minutes. Divide the asparagus among 4 plates, top with the chicken and drizzle with the pine nut vinaigrette.