Found on cooking light thread. http://community.cookinglight.com/showthread.php?t=86704

Cherry Almond Cake

8-12 servings

1 cup flour
1 1/4 teaspoons baking powder
1/2 cup butter, at room temp., plus additional for the pan
1 1/4 cup granulated sugar
2 eggs
1-2 tsp. almond extract (I used 1 1/2)
15 oz. can tart red Bing cherries, pitted and drained (do NOT use
cherry pie filling)
Confectioners' sugar for dusting (optional)

Preheat oven to 350 degrees. Butter an 8-10 inch springform pan.

In a medium bowl, combine flour and baking powder. Set aside.

In a large bowl, using an electric mixer on medium speed, beat the
butter and sugar until light and fluffy, about 3 minutes. Add the
eggs, 1 at a time, mixing until combined after each addition. Add the almond
extract and mix until combined. Add the flour mixture and, using a
wooden spoon, mix just until thoroughly incorporated. The batter
should be very thick. Scrape the mixture into the prepared pan and, using a
rubber spatula, smooth the surface. The batter will be shallow in the
pan. Spread the drained cherries evenly over the batter.

Bake the cake for about one hour, until golden brown and a tester
inserted in the center comes out clean (start checking the cake for
doneness after about 40 minutes; in my oven it was done and very
moist at 40 and had a substantial golden crust).

Transfer the pan to a wire rack to cool for about 10 minutes.
Carefully remove the side of the pan and set the cake aside to cool slightly.
Serve warm or at room temperature. If desired, dust the top of the
cooled cake with confectioners' sugar just before serving.

Posted by Maggie at 12:31 PM | Permalink | Comments (0) | TrackBacks (0)

I love Turkey burgers and I was looking at a thread and found some inspiration. 2 different recipes that would be fun and easy.

I made a version of the second one here one night and it was great. I used poultry seasoning and put the grilled burgers over feta and kettuce on tomato basil wraps. A repeater!

1. Rachael Ray's Spicy Turkey Burgers
With the right seasoning, turkey is a great substitute for ground beef
Yield: Makes 6 burgers.
Ingredients:
1-1/3 lbs. ground turkey breast
1 tbls. ground cumin, half a palmful
1/4 tsp. cinnamon, 2 or 3 pinches
Coarse salt, to your taste
Black pepper, to your taste
The zest of 1 lemon drizzles
3 scallions, sliced thin
1/2 small onion, chopped fine
A handful of currants
1/3 cup ketchup
1 tsp. vegetable or olive oil
Tahini sesame sauce
Prepared or ranch dressing, to spread on buns
Toppings:
Lettuce
Sliced tomato
Red Onion, sliced thin
6 kaiser buns, split

Directions:
Combine first 9 ingredients and form into 6 patties. Grill over medium high heat in a nonstick skillet in a touch of oil for 6 minutes on each side. Pile burgers on buns spread with tahini sauce or ranch dressing and top with lettuce, tomato and onion.

2. Buffalo Turkey Burgers with Blue Cheese Dressing

Serve with barbecue chips and oil and vinegar dressed slaw. So much better for you than wings, you could eat two.

veggie oil for drizzling
1 pkg (1 1/2 lbs) ground turkey breast
1 1/2 teaspoons poultry seasoning
1 tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning
2 garlic cloves, chopped
4 scallions, finely chopped
1 celery rib from the heart, with greens, finely chopped
2 tablespoons unsalted butter
1/4 cup hot sauce, such as Frank's Red Hot
crusty rolls, split
1 cup sour cream, reduced- fat sour cream, or Ranch dressing
1/2 cup blue cheese crumbles
salt and freshly ground black pepper
leaf lettuce

Place a healthy drizzle of oil in a mixing bowl. Add the turkey, poutry seasoning, grill seasoning, garlic, scallions, and celery. Mix the brugers and form into patties.

Heat a nonstick skillet over medium-high heat and cook the burgers for 6 minutes on each side. Remove to a plate.

Wipe the pan clean and reduce the heat to low. Melt the butter in the pan. Add the hot sauce to the melted butter. Return the patties to the skillet and turn to coat in the hot sauce-butter mixture. Place the burgers on the bun bottoms.

In a small bowl, mix the sour cream or Ranch dressing with the blue cheese crumbles and season with salt and pepper. Top the burgers with lettuce and blue cheese sauce, then set the bun tops in place.

4 servings

Posted by Maggie at 10:23 AM | Permalink | Comments (0) | TrackBacks (0)

Made this the night of Feb 26, 2006 for a pizza party. We subbed dry vermouth for wine and it turned out great.

2 1/2 tbsp. olive oil
2 tbsp. cornstarch
2 c. milk
1 tsp. salt
1 tsp. pepper
3 cloves garlic, minced
1 tbsp. white wine, optional
1 tsp. onion powder
1 tsp. oregano
2 tbsp. Parmesan cheese

In medium saucepan saute garlic until soft. Blend in cornstarch, salt, pepper and spices. Gradually add milk, wine and Parmesan cheese. Heat to boiling, stirring constantly, cook approximately 2 minutes. Let white sauce cool slightly.

Posted by Maggie at 01:29 AM | Permalink | Comments (0) | TrackBacks (0)

I had a going away party tonight since I'm moving out of my 3BR apartment and I decided to have a pizza party where everyone designs their own pizza. I made 2 batches of dough - one wheat and white. The wheat recipe I posted a while ago and I just doubled the recipe with great success. I used a more complicated recipe for the white dough, but I didn't think there was much difference between the two. I think the whole wheat recipe is the way to go... But for future reference the recipe for white pizza dough follows. I doubled this recipe and used more flour than they called for. I just set out a bunch of toppings to choose from and made a simple pizza sauce. My friend Steve decided to make a white sauce which was pretty tasty. I'll include the recipe in another post.

Crust
3/4 cup warm water (105°F to 115°F)
1 1/2 teaspoons dry yeast (from 1 envelope)
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1 3/4 cups (about) unbleached all purpose flour

Pour 3/4 cup water into large bowl. Sprinkle yeast over; stir to blend. Let stand 10 minutes to dissolve yeast. Add oil and salt, then 1 1/2 cups flour. Stir until well blended (dough will be sticky). Turn dough out onto generously floured surface and knead until smooth and elastic, adding just enough flour to prevent dough from sticking, about 5 minutes (dough will be soft). Shape dough into ball; place in large oiled bowl and turn to coat. Cover bowl with kitchen towel. Let dough rise at cool room temperature until almost doubled, about 2 hours. Punch dough down; form into ball. Return to bowl; cover with towel and let rise until doubled, about 3 hours.

Preheat oven to 500°F. Punch down dough. Form into ball; place on floured work surface. Cover with kitchen towel; let rest 30 minutes. Sprinkle rimless baking sheet with cornmeal. Roll out dough on floured surface to 13-inch round. Transfer to baking sheet. Bake pizza until crust is brown, about 15 minutes. Remove from oven.

Bon Appétit
January 2002

Posted by Maggie at 01:07 AM | Permalink | Comments (0) | TrackBacks (0)

Found on cooking light thread. I'm sure I'll sub low-fat yogurt and use 1/4 c. oil instead of 1/2 c. I read that people cut it in half and filled with lemon curd. http://community.cookinglight.com/showthread.php?t=70307&page=1&pp=30&highlight=sheet+cake+light

Yogurt cake with Marmalade Glaze, BA 2/05

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I made this cake today. It is fabulous. Very moist and toothsome. It has a hint of lemon flavor, not over powering at all and the marmalade glaze adds just a touch of sweetness. It has the density of a light (in weight) poundcake. Wonderful with a cup of tea/coffee. This would be a great dessert to share with guests after a heavier dinner. Will repeat this many times.

Yogurt Cake with Marmalade Glaze
Bon Appetite 2/05

8 servings

1 ½ cup all –purpose flour
2 tsp. baking powder
¼ tsp. salt
1 cup plain, whole-milk yogurt
1 cup sugar
3 large eggs
1 tsp. packed finely grated lemon peel
¼ tsp. vanilla extract
½ cup vegetable oil

¼ cup lemon, orange or grapefruit marmalade
1 tsp water

Position rack in center of oven and preheat to 350 degrees. Butter or spray an 8x4 inch loaf pan. Sift flour, baking powder, and salt into a small bowl. Combine yogurt, sugar, beaten eggs, lemon zest, and vanilla in a large bowl; whisk by hand until well blended. Gradually whisk in the dry ingredients. Using rubber spatula, fold in the oil. (This will take a few minutes to do. It looks like a lot of oil but it really is fine). Transfer batter to prepared pan. Place pan on baking sheet.

Place cake in oven and bake until cake begins to pull away from the sides of the pan and tester inserted comes out clean, about 50 minutes. Cool cake in pan on rack for 5 minutes. Cut around the edges to loosen cake. Turn out onto cooling rake and cool completely. Can be made one day in advance. Wrap and store at room temperature.

Stir marmalade and 1 tsp water in a small saucepan over medium heat until marmalade melts. Brush hot glaze over top of cake. Let glaze cool and set. Cut into slices.

Posted by Maggie at 04:20 PM | Permalink | Comments (0) | TrackBacks (0)

Saw this on Cooking light thread. Can I just ignore the sifting?

Marble Cake

1 3/4 cups (170 grams) sifted cake flour
2 teaspoons (10 grams) baking powder
1/2 teaspoon (3.5 grams) salt
1/3 cup (76 grams) unsalted butter
1 cup (200 grams) granulated white sugar
2 large eggs, lightly beaten
1/2 cup (120 grams) milk

2 teaspoons (8 grams) pure vanilla extract

1 1/2 ounces (43 grams) bittersweet or semisweet chocolate

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Grease a 9 inch (23 cm) cake pan then dust with flour, tapping out excess flour (or spray with a vegetable oil and flour spray, such as Baker's Joy).

In a stainless steel bowl over a saucepan of simmering water melt the semisweet chocolate. Remove from heat and set aside.

In a separate bowl sift together the flour, baking powder and salt. Set aside.

In bowl of electric mixer, cream together the butter and sugar until well blended (3-4 minutes). Add beaten eggs, a little at a time, mixing well after each addition.

With mixer on low speed alternately add flour mixture and milk to batter, beginning and ending with flour. Stir in vanilla extract.

After preparing batter, pour half of the batter into a bowl. Stir the melted chocolate into one half of the batter, blending well. Put the batter into the prepared pan by alternating spoons of vanilla batter and chocolate batter. With the end of a wooden spoon, gently draw swirls through the batter to marbleize it. Don't overmix or you won't have that wonderful marble affect.

Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean and the cake top is golden brown and springy to the touch.

Cool cake completely on the rack. Frost with Chocolate Glaze, Ganache or Chocolate Confectioners' Frosting.

or this one:
cooking light forum again:

For buttermilk I used 3/4 Tb. vinegar with 3/4 c. skim (letting it sit ten minutes) as my sub and it worked wonderfully....

Cooking Spray
2 tsp. all purpose flour
6 Tb. Butter
1 c. sugar
11/2 tsp. vanilla extract
4 large egg whites
3/4 c. low fat buttermilk
1/2 tsp salt
1/2 tsp. baking soda
11/2 c. all-purpose flour
3 Tb. unsweetened cocoa
1/4 tsp. almond extract

1. Preheat oven to 350
2. Coat an 8 inch square pan with cooking spray and dust with 2 tsp. flour.
3. Place butter in a large microwave safe bowl. Cover and microwave at HIGH 1 minute or until butter melts. Add granulated sugar, stirring with a whisk. Add vanilla and egg whites and stir well. Stir in buttermilk, salt, and baking soda. Lightly spoon 11/2 c. flour into dry measuring cups and level with a knife. Add flour stirring just until blended (do not overstir). Pour half the batter into the prepared pan. Add cocoa and almond extract to remaining batter; stir well with a whisk. Slowly pour the chocolate batter over batter in pan.
4. Bake at 350 for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on wire rack. Cut into squares. Yield: 9 servings.

Posted by Maggie at 01:01 PM | Permalink | Comments (0) | TrackBacks (0)

I saw this on cooking light thread and was interested... http://community.cookinglight.com/showthread.php?t=83080
I made this on 10/25, and it was a bit spicy! I'll keep looking for a good meat loaf recipe... Melik requests brown gravy... we'll see.

Meat loaf:
1 (7-ounce) can chipotle chiles in adobo sauce
1/2 cup finely chopped onion
1/2 cup coarsely chopped fresh cilantro
1/4 cup regular oats
1/4 cup dry breadcrumbs
1/4 cup tomato sauce
2 teaspoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 large egg whites
1 pound ground turkey
1 pound ground turkey breast
Cooking spray

Topping:
1/4 cup tomato sauce
1 tablespoon ketchup
1/2 teaspoon hot sauce

Preheat oven to 350°.
To prepare meat loaf, remove 1 chipotle chile and 1 teaspoon adobo sauce from can; reserve remaining chiles and sauce for another use. Chop chile. Combine chile, adobo sauce, onion, and next 14 ingredients (through ground turkey breast) in a large bowl, stirring to combine. Place turkey mixture in a 9 x 5-inch loaf pan coated with cooking spray. Bake, uncovered, at 350° for 30 minutes.

To prepare topping, combine 1/4 cup tomato sauce, ketchup, and hot sauce in a small bowl; brush mixture evenly over meat loaf. Cover and bake an additional 30 minutes or until thermometer registers 160°. Let stand 10 minutes before slicing.

Yield: 6 servings (serving size: 1 slice)

NUTRITION PER SERVING
CALORIES 239(24% from fat); FAT 7.1g (sat 1.9g,mono 2.5g,poly 1.9g); PROTEIN 36.3g; CHOLESTEROL 94mg; CALCIUM 55mg; SODIUM 753mg; FIBER 1.3g; IRON 2.1mg; CARBOHYDRATE 8.4g

Henna Verburg, Worcester, Massachusetts
Cooking Light, DECEMBER 2005

Posted by Maggie at 12:22 PM | Permalink | Comments (0) | TrackBacks (0)

Made this on the night of 2/18/06 to go along with the southern cooking theme. Traditionally these are made with ham hock, but my friend doesn't east ham, so we made this vegetarian version which was quite tasty! We got the true taste of the collard greens, with a hint of sweet smokiness. This was my first venture with collard greens and I think I should add them to my green repertoire.

INGREDIENTS:
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic
2 pounds collard greens - rinsed, trimmed and chopped
1 tablespoon brown sugar
1 tablespoon molasses
1 tablespoon liquid smoke flavoring
salt and ground black pepper to taste

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DIRECTIONS:
Heat oil in a large pot. Saute onion and garlic until onions are translucent. Place chopped collard greens in pot, and add water to cover. Stir in brown sugar, molasses and liquid smoke. Season with salt and pepper. Bring to a boil, reduce heat, and simmer 30 to 40 minutes, or until greens are tender.

Posted by Maggie at 12:33 AM | Permalink | Comments (0) | TrackBacks (0)

Made this on the night of 2/18/06 and it was pretty good. The chicken was very juicy which I'm not used to because I'm always grilling skinless chicken breast. Unfortunately, I think I should eat an all celery diet this week just to compensate. I might try an oven fried version next time to see how it compares.

INGREDIENTS:
1 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon ground black pepper
1/4 teaspoon poultry seasoning
1 (4 pound) whole chicken, cut into pieces
3 cups vegetable oil
1 cup chicken broth
1 cup milk

DIRECTIONS:
1. In a medium bowl, mix together flour and spices. Dip chicken in flour mixture and reserve any remaining.

2. In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.

3. Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.

Posted by Maggie at 12:25 AM | Permalink | Comments (0) | TrackBacks (0)

As usual, I strayed from the recipe (found on allrecipes.com - Grandmother's Buttermilk Cornbread). I put in maybe 1/4 of the butter, splenda in place of sugar, and skim milk in place of buttermilk. My friend Steve complained that I shouldn't have skimped as it's a southern sacriledge, but I thought it was still pretty good.

INGREDIENTS:
1/4 pound butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

DIRECTIONS:
1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Posted by Maggie at 12:16 AM | Permalink | Comments (0) | TrackBacks (0)

So for some reason, I decided that I had to try authentic southern cooking. My friend Steve and I decided on a menu of fried chicken, collard greens, mashed potatoes, and cornbread. We made a fabulous meal, but this southern stuff is definitely not for the meek. recipes to follow.

Posted by Maggie at 12:05 AM | Permalink | Comments (0) | TrackBacks (0)

huge craving for Indian food lately.

LENTIL & POTATO STEW
("Jane Brody's Good Food Gourmet")

1 cup lentils
4 cups water
1 tsp salt (optional)
1 bay leaf
1 Tbsp butter or margarine
1 Tbsp olive oil
2 - 3 large potatoes, peeled and cut into 1/2" cubes
1 tsp turmeric
1/4 tsp cayenne or to taste
Salt to taste (optional)
Freshly ground black pepper to taste
2 large tomatoes, peeled and chopped, or 2 cups canned chopped tomatoes (I use crushed, and have even used sauce in a pinch)
2 tsp. garam masala
1 tsp sugar or honey
Water, if necessary

1. In a medium saucepan, combine the lentils, water, salt (if desired0 and bay leaf. Bring to a boil, reduce heat to med-low, and simmer the lentils until they are just soft, about 30 minutes.Do not drain the lentils! Discard the bay leaf, then set the lentils aside.

2. In a large dutch oven or saucepan with a nonstick surface, heat the butter or margarine and oil briefly, and add the potatoes. Sprinkle them with the turmeric, cayenne, salt (if desired), and pepper. Cook the potatoes, tossing them, over medium heat, for about five minutes.

3. Add the tomatoes, the reserved lentils and their cooking liquid, the garam masala and the sugar or honey to the potatoes.

4. Cook the stew over medium-low heat for 10-15 minutes (I go a bit longer until I reach a thickness I like), stirring the mixture from time to time and adding water if the stew seems to be too dry.

Serving suggestion: Serve with a cucumber raita or a mixed green salad and brown or white rice or an Indian rice with peas.

Posted by Maggie at 11:13 AM | Permalink | Comments (0) | TrackBacks (0)

This was awesome! Ian and I made it while he was visiting from Co. I picked up some jumbos from New Hampshire and used them for this great recipe. I used red onion instead of scallion, regular sugar instead of brown, and ground ginger instead of fresh (because I forgot to pick them up) but it was still tasty. I should definitely make this again. Can easily use the sauce for other seafood too...
oh yeah- just used this with mahi mahi and didn't have coconut milk. Still good!

Recipe courtesy Dave Lieberman

I marinate the shrimp in a sweet and spicy coconut milk marinade then I cook them in a dry pan. The salsa finishes it off with more sweetness and heat. Basil keeps the tongue awake through it all.

Salsa:
1 mango, peeled and finely diced
3 scallions, sliced
5 basil leaves, julienned
1 lime, juiced
Kosher salt and freshly ground black pepper
Shrimp:
2 fresh jalapenos, sliced
3 cloves garlic, thinly sliced
1/2--inch piece ginger, peeled and grated
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1/2 lime, zested
1/4 cup coconut milk
Small handful basil leaves, torn
2 tablespoons vegetable oil
1/2 teaspoon salt
15 grinds pepper
1 pound peeled, deveined shrimp
Lime Jasmine Rice, recipe follows

For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.
For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated.

Heat a nonstick skillet over high heat. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.

Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.

Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.

Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa.

Lime Jasmine Rice:
1 cup jasmine rice
3/4 cup coconut milk
3/4 cup water
Pinch salt
1/2 lime, zested
Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.

Yield: 2 to 4 servings

Posted by Maggie at 11:27 PM | Permalink | Comments (2) | TrackBacks (0)

in my never-ending quest to make good bread, some reference or guide? http://www.baking911.com/bread/problems.htm

Posted by Maggie at 12:16 PM | Permalink | Comments (1) | TrackBacks (0)

I know Melik has mentioned this cake, so maybe I'll be nice and make it for him... but I'm sure I'll alter the recipe. Found 2 very different recipes and spelling though.

1)
WEINER GUGELHUPF - AUSTRIAN COFFEE
CAKE

3/4 c. butter
1 1/2 c. sugar
3 eggs, separated
2 c. sifted flour
1/2 tsp. salt
3 tsp. baking powder
3/4 c. milk
1 tsp. vanilla or almond flavor

Cream butter, add sugar slowly until light and fluffy. Beat in egg yolks. Mix flour, salt and baking powder. Combine milk and flavoring and add flour mixture and milk alternately until all used up. Beat egg whites until stiff and fold into mixture. Spoon into well greased bundt form pan. Bake at 350 for about 1 hour and 10 minutes. Cool cake. Loosen cake gently around the rim.
Optional: Raisins, maraschino cherries or almonds.

2)
Marble Cake Recipe #70003 (recipezaar)
I got this recipe from my girlfriend Marichen, many years ago, had to convert from metric to cups and tsp and Tbls. She came from Germany and brought this recipe with her. Its on the order of a pound cake but a little more moist and the texture is a little courser. One of my favorites. Hope everyone who tries it enjoys.
1/2 lb margarine
1 cup sugar
1 teaspoon vanilla
4 eggs
4 cups flour
4 teaspoons baking powder
3/4 cup milk
1/4 cup cocoa
3 tablespoons sugar
3 tablespoons milk
Icing
2 cups powdered sugar
1/4 cup fresh lemon juice
1/4 cup water

Heat oven to 350 F.
Grease a foil lined 2 1/2" to 3" by 15" loaf pan (long and thin).
Cream together the margarine and sugar till smooth.
Add vanilla and eggs.
Now add milk and flour a little at a time then add in baking soda.
Mix well, will be a slightly stiff mixture.
Now put 1/2 of the mixture in your loaf pan.
In the remaining mixture add 1/4 cup of cocoa, 3T. sugar and 3 T. milk
Mix well
Now put this chocolate mixture on top of the vanilla mixture and swirl a spatula thru it to marble
Bake for 1 hour and 10 minutes.
Just before cake is done mix the lemon juice, water and powdered sugar together to make a thin icing.
When cake is done remove foil and cake from pan, leaving foil under the cake.
Now while the cake is still warm drizzle the icing over the cake.
Enjoy

15 servings Change size or US/metric
Change to: servings US Metric

1 hour 25 minutes 15 mins prep

Posted by Maggie at 03:43 PM | Permalink | Comments (0) | TrackBacks (0)

Found on cooking light Jan/Feb 2006. Looks interesting and I usually have most on hand - maybe use vege burger in place of sausage though...

Crust:
2 cups cooked long-grain white rice, cooled
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1 large egg
Cooking spray
1/4 cup (1 ounce) reduced-fat shredded cheddar cheese

Filling:
1/2 cup prechopped onion
1/2 cup prechopped celery
1/2 cup prechopped red bell pepper
1 teaspoon bottled minced garlic
3 ounces andouille sausage or kielbasa, chopped (about 2/3 cup)
3/4 cup egg substitute
1/4 cup plain fat-free yogurt
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce (such as Tabasco)
2 large egg whites
1/4 cup (1 ounce) reduced-fat shredded cheddar cheese

Preheat oven to 375°.
To prepare crust, combine rice, garlic powder, onion powder, 1/2 teaspoon salt, and 1 egg. Spread mixture into the bottom and up sides of a 9-inch pie plate coated with cooking spray. Sprinkle bottom of crust evenly with 1/4 cup shredded cheddar cheese.

To prepare filling, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and the next 4 ingredients (through sausage); sauté 5 minutes. Spoon mixture evenly into prepared rice crust. Combine the egg substitute, fat-free yogurt, salt, hot pepper sauce, and egg whites; stir with a whisk until well blended. Pour egg substitute mixture over sausage mixture. Sprinkle with 1/4 cup shredded cheddar cheese. Bake at 375° for 30 minutes or until the center is set. Let stand 5 minutes before serving.

Yield: 4 servings (serving size: 1 wedge)

CALORIES 291(32% from fat); FAT 10.3g (sat 4.5g,mono 3.7g,poly 1.6g); PROTEIN 19.5g; CHOLESTEROL 79mg; CALCIUM 181mg; SODIUM 623mg; FIBER 0.9g; IRON 2.8mg; CARBOHYDRATE 29.4g
Cooking Light, JANUARY 2006

Posted by Maggie at 03:29 PM | Permalink | Comments (0) | TrackBacks (0)

Sean's Falafel and Cucumber Sauce - allrecipes.com

Ingredients:
1 (15 ounce) can chickpeas (garbanzo beans), drained
1 onion, chopped
1/2 cup fresh parsley
2 cloves garlic, chopped
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup dry bread crumbs
oil for frying

1 (6 ounce) container plain yogurt
1/2 cucumber - peeled, seeded, and finely chopped
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon mayonnaise

Directions:
1 In a large bowl mash chickpeas until thick and pasty;
don't use a blender, as the consistency will be too thin.
In a blender, process onion, parsley and garlic until
smooth. Stir into mashed chickpeas.
2 In a small bowl combine egg, cumin, coriander, salt,
pepper, cayenne, lemon juice and baking powder. Stir into
chickpea mixture along with olive oil. Slowly add bread
crumbs until mixture is not sticky but will hold together;
add more or less bread crumbs, as needed. Form 8 balls
and then flatten into patties.
3 Heat 1 inch of oil in a large skillet over medium-high
heat. Fry patties in hot oil until brown on both sides.
4 In a small bowl combine yogurt, cucumber, dill, salt,
pepper and mayonnaise. Chill for at least 30 minutes.

Posted by Maggie at 11:39 AM | Permalink | Comments (0) | TrackBacks (0)