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RE: Crazy Strawberry Cake version 2 (Follow-Up #2)

posted by: ssommerville on 07.03.2007 at 04:25 pm in Cooking Forum

Hi Lucyny, me again,

Didn't have this one in front of me when I gave you the other recipe. Anyways this is a similar version that I made a few weeks ago and it was wonderful. Very moist. The differance is the cake is made from scratch and the jello is actually mixed in with the strawberries.

1 c miniature marshmallows
1 pkg (16oz) frozen sweetened sliced strawberries, thawed, (don't drain)
1 3 oz package strawberry jello
1/2 c shortening or butter
1 1/2 c sugar
3 eggs
1 tsp vanilla extract
2 1/4 c flour
3 tsp baking powder
1/2 tsp salt
1 c milk
fresh strawberries and whipped cream for garnish

Sprinkle marshmallows evenly into a greased 13x9x2 in baking dish, set aside. In a bowl, combine strawberries and jello, set aside. In a mixing bowl, cream shortening or butter and add sugar. Add eggs one at a time beating well after each addition. Beat in vanilla. combine flour, baking powder, and salt and add to creamed mixture, alternately with milk. Pour batter over the marshmallows. Spoon strawbery mixture evenly over batter. Bake at 350F for 45-50 min or til a toothpick inserted in center tests clean. Cool on a wire rack. Cut into squares and garnish with strawberries and whipped cream. Serves 12-16.

Note: I served the cake with a mascarpone/ whipped cream sauce, and stored the uneaten cake in the fridge well covered.

Shelley

NOTES:

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clipped on: 08.18.2007 at 09:05 am    last updated on: 08.18.2007 at 09:06 am

RE: RECIPE: What's your best improvement to boxed cake mix? (Follow-Up #7)

posted by: aaressler on 02.02.2007 at 08:38 pm in Dessert Exchange Forum

Here is one that I tried just this week for the very first time. I usually don't use boxed cake mixes, but couldn't resist the simplicity of this recipe. My husband absolutely LOVES these, and says that they are better than pumpkin pie, and trust me, that is saying ALOT!! Here it is:

Pumpkin Spice Muffins

1 box spice cake
1 15-oz can pumpkin
1/4 C. water
Cream Cheese Frosting

Mix cake mix, pumpkin and water together. No eggs or oil are needed, as the pumpkin adds the necessary moisture. Line muffin pan with cupcake liners. Bake according to directions on the cake mix box for cupcakes. Remove and let cool.

Frost with cream cheese frosting; Serve.

NOTES:

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clipped on: 07.27.2007 at 08:05 am    last updated on: 07.27.2007 at 08:05 am

RE: LOOKING for: Eggplant Parmesean (Follow-Up #2)

posted by: mamalou on 07.18.2007 at 12:22 pm in Recipe Exchange Forum

I have made this twice now, and it disappeared both times!!


Title: GRILLED EGGPLANT PARMIGIANA

Description:

Grilling eggplant lends it a smoky flavor, and this fun, layered presentation gives a wintertime favorite a summer makeover

MY NOTE: I added grilled peppers to my eggplant stack for added flavor and crunch.

Ingredients:
1/4 cup olive oil
2 garlic cloves, finely chopped
1/4 teaspoon dried hot red-pepper flakes
1 (15-ounce) can crushed tomatoes
1/2 teaspoon salt
1/4 cup coarsely chopped fresh basil
1/2 ounce finely grated Parmigiano-Reggiano (1/4 cup)
4 small Italian eggplants (1/2 pound each)
16 thin slices whole-milk mozzarella (from a 1-lb block; not fresh) ( I used packaged shredded Mozzarella)

My addition:
1-2 Green or red peppers thickly sliced the long way and tossed in olive oil -- grilled along with the eggplant.

Directions:
Heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and red-pepper flakes, stirring, 30 seconds. Add tomatoes and salt and cook, stirring, until thickened, about 6 minutes. Remove from heat and stir in basil and parmesan.

Prepare a gas grill for direct-heat cooking over moderate heat.

Trim 1/4 inch off 2 opposite long sides of each eggplant. Cut each eggplant lengthwise (in same direction as trimmed sides so each slice has skin just around edge) into 4 slices. Brush slices with remaining 2 tablespoons oil.

Grill eggplant, covered, turning over once, until tender, about 6 minutes total. Transfer to a work surface.

Spread top of each slice with about 1 tablespoon tomato sauce and top with a slice of mozzarella, then restack each eggplant. Transfer stacks to a shallow baking pan and grill, covered, just until cheese is melted, about 4 minutes.

Cooks' note:
Eggplant (brushed with 1/4 cup oil) can be roasted on a foil-lined large baking sheet in middle of a 450F oven, turning over once, 20 minutes. Top with sauce and cheese, then stack and bake 5 minutes more.


Gourmet
Quick Kitchen
June 2007

NOTES:

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clipped on: 07.22.2007 at 05:24 pm    last updated on: 07.22.2007 at 05:24 pm

RECIPE: Double Chocolate Oatmeal Cookies

posted by: kathleen_li on 07.16.2007 at 09:52 pm in Recipe Exchange Forum

I haven't tried these but a friend did and said they were very good.

Double Chocolate Oatmeal Cookies

Ingredients:

1 1/2 c. sugar
1 c. butter or margarine, softened
1/4 c. water
1 tsp. vanilla
1 egg
3 c. quick-cooking oats
1 1/4 c. flour
2/3 c. cocoa
1/2 tsp. baking soda
1/2 tsp. salt
6 ounces semi-sweet chocolate chips

Directions:

Heat oven to 350 degrees. Mix sugar, butter, water, vanilla and egg in 2 1/2
quart bowl. Stir in remaining ingredients. Drop dough by rounded
teaspoonfuls about 2 inches apart onto ungreased cookie sheets. Bake 10 to
12 minutes, until almost no indentation remains when touched. Immediately
remove from cookie sheets. Makes 6 dozen cookies.

Sandy U.

Recipe Source: 1Recipes_galore2007 yahoo group, posted by Sandy U.

NOTES:

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clipped on: 07.22.2007 at 05:20 pm    last updated on: 07.22.2007 at 05:20 pm

RECIPE: Buttermilk Refrigerator Roll recipe

posted by: bumblebeez on 11.08.2005 at 10:09 am in Recipe Exchange Forum

These are often requested by my family for holidays and recently from another member here so I am posting it for her.
I like to make them in the mornings for a breakfast roll too.
I usually double the recipe using only 1/3 cup sugar in the doubled recipe.
If you keep the dough for a week, punch it down every day or so.
They are a great roll.

Buttermilk Refrigerator Rolls

1 Package dry yeast
1/2 cup warm water
1/2 cup melted butter
4 1/2 cups all purpose flour
1/4 cup sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon soda
2 cups buttermilk

Dissolve yeast in warm water in a large mixing bowl. Let sit 5 minutes. Stir in butter

Combine dry ingredients; add to yeast mixture along with buttermilk.
Stir well. Turn dough out on a floured surface, knead gently a few times and shape into a ball. Place in greased bowl, cover, and refrigerate until needed. Keeps for one week.

Break off a soft ball sized lump of dough and roll into a circle about 1/4" thick. Cut into pie shaped wedges and roll up from the wider edge into crescent shapes. You do not have to let them rise again.
Bake on greased baking sheet at 400 for 8-10 minutes.

NOTES:

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clipped on: 07.20.2007 at 01:11 pm    last updated on: 07.20.2007 at 01:19 pm

RE: RECIPE: pasta and wrap recipe needed (Follow-Up #2)

posted by: ginger_st_thomas on 07.12.2006 at 05:34 pm in Recipe Exchange Forum

TOMATO, BASIL & COUSCOUS SALAD
2 1/4 cups chicken broth
10 oz box couscous
1 cup chopped green onions
1 1/2 cups seeded & diced plum tomatoes
1/3 cup thinly sliced fresh basil
1/3 cup olive oil
1/4 cup balsamic vinegar
1/4 tsp dried crushed red pepper
Salt & pepper to taste
Cherry tomatoes, halved for garnish

Bring broth to a boil in a medium saucepan, add couscous & remove from heat. Cover & let stand 5 minutes. Transfer to a large bowl & fluff with a fork. Let cool. Add green onions & next 5 ingredients to couscous, stirring well. Season w/salt & pepper & garnish.~~

HERBED ORZO SALAD (serves 8)
6 oz sugar snap peas, cut into 3/4" pieces
2 2/3 cups uncooked orzo pasta
1 1/4 cup seeded cubed tomato
3/4 cup peeled, seeded & cubed cucumber
1/2 cup chopped green onion
1/4 cup fresh parsley
1/4 chopped fresh mint
2 tsp fine lemon zest
Salt & pepper to taste
Lemon Garlic Dressing

Bring a large heavy pan of salted water to boil. Add peas & boil 1 minutes. Remove peas with a wire strainer & rinse with cold water. Add orzo to pan & boil 8 minutes or until al dente. Drain & let cool. Combine peas, orzo, tomato & next 7 ingredients in a large bowl. Combine orzo mixture & 1/2 of the Lemon Garlic Dressing, tossing to coat. Cover & chill salad & remaining 1/2 of dressing up to 6 hours. Remove salad & dressing from refrigerator, bring to room temperature. Toss orzo salad & enoughh remaining dressing to coat. Serve orzo in a lettuce lined serving bowl.~~

Lemon Garlic Dressing
2 tsp grated lemon zest
1/4 cup fresh lemon juice
1 tsp minced garlic
3/4 cup olive oil
Salt & pepper to taste

Combine first 3 ingredients in a medium bowl, gradually whisk in oil. Season w/salt & pepper.~~

NOTES:

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clipped on: 07.15.2007 at 03:52 pm    last updated on: 07.15.2007 at 03:53 pm