Sunday, December 30, 2012

Happy New Year Everyone


123tagged.Com
 
                                 MARGARITA
                         I jigger  Tequila
                         1/2 ounce  Trible Sec
                         1  ounce lime or lemon juice
                         Moisten cocktail glass  rim with  fruit and spin
                         Rim in salt 
                         Shake mix  with cracked ice ; train into glass
                          Sip  over salted rim
                         SCREW DRIVER
                        1 jigger (1-1/2 ox) Vodka
                         Orange Juice
                         Put ice cubes  into a 5-oz glass . Add Vodka
                         Fill with orange and stir
                         GRASSHOPPER
                         3/4  oz  fresh cream
                         1 oz  White Creme  Decacao
                         1  oz  Green Creme Dementhe
                         Shake with cracked ice  or mix in electric mixer
                         then strain
                          DAIQUIRI
                         Juice 1/2  lime  or 1/4 lemon
                          1 teaspoon sugar
                          1  jigger (1-1/2 oz) light rum
                         Shake with cracked  ice until  the shaker frosts
                         Strain into  a chilled  cocktail glass

Happy New Year   Everone  'The Genie' & Witchy

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Happy New Year Cubs
Lots of Love
Aunt Jeannie



Friday, December 28, 2012

Champagne Punch Recipes for New Year's Eve

           


Photograph by Caroline on Crack
It’s a known fact: You just can’t toast the new year without Champagne. It’s a tradition that spans countries and centuries. To not toast would mean you’d have bad luck for the rest of the new year or something, right? Even people who don’t really drink find themselves hoisting a flute at the stroke of midnight to ensure future fortune. But if you want to save the bubbly for the last toast of 2012, what do you serve your party guests leading up to the big moment or even after? How about a Champagne punch, inspired by L.A.’s top punch makers, who were kind enough to share their recipes for your New Year’s Eve shindig? These recipes range from quick and simple to downright gourmet.



Piazza Maggiore’s Punch
by Vincenzo Marianella, Copa d’Oro
Serves 10

For New Year’s Eve at Copa d’Oro in Santa Monica, L.A. cocktail godfather Vincenzo Marianella will not only be serving his classic Jalisco Flower punch but this new Italian aperitivo-style punch inspired by his favorite city in Italy—Bologna—where the Amaro Montenegro liqueur comes from.

16 oz. Ford Gin
4 1/2 oz. of Aperol
4 1/2 oz. Amaro Montenegro
10 oz. fresh organic orange juice
1 oz. homemade simple syrup
4-5 dashes Angostura Bitter
4-5 dashes Jerry Thomas bitter
750ml Prosecco

Combine all ingredients in punch bowl with block of ice and stir.




Crimean Punch
by Allan Katz,
Caña Rum Bar
Serves 8
Caña Rum Bar’s Allan Katz said of this Crimean Punch, it “always sees action on our menu in the winter because its flavors just complement the season so damn well.” The original Jerry Thomas recipe’s measurements were written in bottles but here Katz thankfully decreased the amounts to more manageable ounces.
4 oz. aged Jamaican rum (Caña uses 2 oz. Smith & Cross and 2 oz. Appleton Reserve)
4 oz. Pierre Ferrand 1840 Cognac
½ oz. Luxardo Maraschino liqueur
3 oz. fresh lemon juice
3 oz. BG Reynolds orgeat (available at
Barkeeper)
375 mL Champagne or sparkling wine

Blend all ingredients, except Champagne, with 7 oz. crushed ice (about 2 cups) until the ice is completely dissolved. Pour in a punch bowl with block ice. Top with a half-bottle of champagne and give it a few very gentle stirs. Garnish isn't quite important, but a mint sprig poked through a lemon wheel is pretty festive.




There and Back Again
by Naomi Schimek, The Spare Room
Serves 16

The Spare Room’s beverage director Naomi Schimek drew inspiration for her champs punch from her globetrotting adventures this past year. The “ingredients are all from far reaches of the globe yet harmonious, at a time when I'm reflecting on travels of the past year and looking forward to adventures to come in 2013, hence the name,” said Schimek.
16 oz. Edinburgh Gin, infused with dried Moroccan mint and chamomile
16 oz. fresh brewed and chilled white China tea (preferably Pai Mu Tan)
750ml dry, chilled champagne
Peychaud’s Bitters

Make an
Oleo Saccharum out of 1.5 cups of sugar and the rinds of two lemons and two pink grapefruits. Let it rest to extract the oils and after one hour add 6 oz. lemon juice and 4 oz. grapefruit juice. Stir to dissolve. Pour over ice into large punch bowl and stir for a few minutes to chill and dilute. Add one 750ml bottle of a dry, chilled Champagne. Add a few dashes of Peychaud's Bitters, to taste. Serve in individual glasses garnished with mint, if desired.

 
"HAPPY NEW YEAR!"

Wednesday, December 26, 2012

Cabbage Patch Stew ..............slow cooker


Prep : 20 minutes     Cook : 6 hours    Makes 8 servings

1 ...............pound ground beef
1 ...............cup chopped onion
2 ...............celery ribs , chopped
11 .............cups coarsely chopped cabbage (about 2 pounds)
2 ...............cans (14-1/2 ounces each) stewed tomatoes
1 ...............can (15 ounces) pinto beans  , rinsed and drained
1 ...............can (10 ounces) diced tomatoes  with green chilies
1/2 ............cup ketchup
2 ...............teaspoons chili powder
1/2 ............teaspoon dried oregano
1/2 ............teaspoon pepper
1/4 ............teaspoon salt
*****Shredded cheddar cheese and sour cream , optional **

1 .     In a large skillet , cook the beef  , onion and celery  over medium heat  until meat is no longer pink  and vegetables  are tender ; drain .
2 .     Transfer to a 5-quart slow cooker  . Stir in the cabbage , stewed tomatoes , beans  , diced tomatoes  , ketchup  , chili powser  , oregano , pepper and salt . Cover and cook  on low  for 6 to 8 hours  or until  cabbage is tender  . Serve with cheese  and sour cream  if desired .

Serve helpings of this steaming hearty stew  in old fashion soup plates  with thick  , crusty slices  of home made bread . For a quicker  prep , substitute  coleslaw mix  for the chopped cabbage .
Heart healthy

Chicken & Ham Casserole


 
Prep : 35 Minutes Bake : 25 minutes Makes 6 servings

1................ package (6 ounces) long grain and wild rice mix

2 ...............cups cubed cooked chicken

1 ...............cup cubed fully cooked ham
1 ...............can (10-3/4 ounces) condensed cream oc chicken soup , undiluted
1 ...............can (12 ounces) evaporated milk
1 ...............cup (4 oonces ) shredded Colby cheese
1/8 ............teaspoon pepper
1/4 ............cup grated Parmesan cheese

1)       Cook rice mix according to package directions . Transfer to a greased 2-quart baking dish . Top with chicken and ham .
2)       In a bowl , combine the soup , milk , Colby cheese and pepper ; pour over chicken mixture . Sprinkle with Parmesan . Bake , uncovered at 350* for 25 to 30 minutes or until bubbly .
Leftove chicken , ham and a wild rice mix make this dish quick to assemble . If you have extra turkey , you can use it instead of chicken .

Heart Healthy

Thursday, December 20, 2012

Holiday Snow Globe Cake


Prep :65 minutes ..Bake:20 minutes  .. Makes 12 servings

4 .....................eggs , separated
2/3 ..................cup butter , softened
1 .....................cup sugar , divided
2 .....................tablespoons dark rum
2 .....................cups cake flour
3 .....................teaspoons baking powder
1/2 ..................teaspoon salt
2/3 ..................cups coconut milk
FROSTING/FILLING:
1-1/4 ...............cups heavy whipping cream
2 ......................tablespoons confectioners' sugar
1/4 ...................teaspoon vanilla extract
1/4 ...................cup seedless raspberry jam
2 ......................cups flaked coconut

1 .      Line bottoms of 2 greased  8-inch round baking pans with parchment paper  ; grease paper  . Place  egg whites in a large bowl ; let stand  at room temperature  for 30 minutes  .
2 .      In another large bowl , cream butter  and 1/2 cup sugar until light  and fluffy . Add egg yolks  , beating well . Beat in rum . In another  bowl , mix the flour  , baking powder  and salt  ; add to creamed mixture  alternately with coconut milk , beating  well after each addition .
3 .       With clean beaters , beat eggs  whites  on medium  speen until  soft peaks  from . Gradually  add remaining sugar  , I Tablespoon at a time  , beating on high speed  after each addition  until sugar is dissolved . Continued beating  until stiff glossy peaks form. Fold in butter  . Transfer  to prepared pans .
4 .        Bake at 350*  for 20 to 25 minutes  or until  a toothpick  inserted  in center  comes out clean . Cool in pans  for 10 minutes  before removing  to wire racks  ; remove paper . Cool.
5 .         If the cake layers have rounded tops  , trim with  a lond serrated knife  to make level  ; set aside  . In a large bowl , beat cream  until it begins   to thicken . Add confectioners' sugar  and vanilla ; beat until stiff peaks form .
6 .         Place 1 layer  on a serving plate  , bottom side down . Spread jam  over top to within 3/4-inch  of edge  ; top with 1/2 cup whipped cream . Place second layer over whipped cream , bottom side up .
7 .        Spread remaining  whipped cream over tiop  and sides of cake  sprinkle  with coconut  . Refrigerate  for at least  15 minutes .

I change up the decorations on this cake depending  on the holiday  ... or birthday  . My kids  loves this Christmas version .
Heart Healthy

Garlic Pork Roast


Prep :10 minutes .. Bake:1 hour  30 minutes  .. Makes 8 servings

1 ..................bone-in pork loin roast (5 pounds)
1/2 .............. medium green pepper  , finely chopped
1/2 .............. thinly sliced green onions
1/2 .............. cup chopped celery
8 ................. garlic cloves , minced
1 ................. teaspoon salt
1/4 .............. teaspoon cayenne pepper

1 .       With a sharp knife  , cut a deep pocket  between each rib  on meaty side of  roast . In a small bowl  , mix the green pepper , green onions , celery and garlic  ; stuff into pockets  . Sprinkle  salt and cayenne pepper over the roast .
2 .       Place roast in a shallow roasting pan , stuffing side up . Roast  at 350*  for 1-1/2 to 1-3/4 hours or until  a thermometer  inserted  in pork reads  145* . Remove  roast from oven  ; tent with foil . Let stand  for 15 minutes  before carving .

The memory of Ruby Williams  lives on in this always perfect roast  . She grew up in a family of 11 children  , which meant her mom made basic simple foods  most of the time  . But not on holidays !
Ruby Williams
Bogalusa , Louisiana
Heart healthy

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Monday, December 17, 2012

Eggnog Bread


Prep : 15 minutes ... Bake 70 minutes ... Makes 2 loaf ...16 slices

2 .................eggs
1/4 ..............cup sugar
1/4 ..............cup butter , melted
2-1/4 ...........cups all-purpose flour
2 .................teaspoons baking powder
1 .................teaspoon salt
1 .................cup eggnog
1/2 .............cup chopped pecans
1/2 .............cup raisins
1/2 .............cup chopped red  and green candied cherries

1 )      In a large bowl  , beat the eggs  , sugar  and butter until well blended  . In another bowl  , mix the flour  , baking powder and salt  ; add to egg mixture  alternately  with eggnog  , beating just until blended  . Fold in the pecans  , raisins and cherries .
2 )     Transfer to a greased  8-inch x 4-inch loaf pan . Bake at 350*  for 70 minutes  or until  a toothpick  inserted  in center comes out clean . Cool in pan  for 10 minutes  before removing  to a wire rack  to cool .

This rich bread is  a traditional part  of the season  at my home . Everyone always want the recipe .
Heart healthy

Lemon-Roasted Chicken with Olive Couscous



Prep : 20  minutes  ... Bake : 1-1/2 hours ... Makes 8 serving

1 ...............roasting chicken (5 to 6 pounds)
1 ...............medium lemon , thinly sliced
1 ...............teaspoon fennel seeds , crushed
1 ...............tablespoon olive oil
1/4 ............teaspoon coarsely ground pepper
1/4 ............teaspoon salt
************* OLIVE COUSCOUS ********
1 ...............cup uncooked whole wheat couscous
1/2 ............teaspoon dried thyme
1/4 ............teaspoon salt
1/2 ............cup coarsely chopped pitted green olives
1 ...............tablespoon pine nuts

1 )       Place chicken on rack  in a shallow roasting pan  , breast side up  . Tuck wings  under chicken  ; tie drumsticks together .
2 )       With fingers , carefully loosen skin  from the chicken breast  ; place  lemon slices  and fennel under the  skin . Secure  skin to underside  of breast  with toothpicks . Rub skin with oil ; sprinkle  with pepper  and salt .
3 )        Roast at 350* for 1-1/2 to 2 hours  or until  a thermometer  inserted  in thigh reads 180* , basting  occasionally  with pan drippings  . Remove  chicken  from the oven  and let stand 15 minutes before carving .
4 )         Meanwhile prepare  couscous according to package  directions  , adding thyme  and salt to water  before heating  . Stir in olives  and pine nuts  during the last minute  of cooking . Serve with chicken .

TIP :
If you can find preserved lemons  , try them instead of the plain lemons for an even more authentic flavor in this North African-inspired recipe .
Heart Healthy

Spiced Garlic Carrots


Prep / Total time : ... 30 minutes  ... Makes 6 servings

2 .............pounds medium carrots , cut diagonally into 1/4-inch slices
2 ............cinnamon sticks , (3-inch)
1 ............teaspoon cumin seeds
1/4 .........cup olive oil
12 ..........garlic cloves , peeled  and slightly crushed
1/2 .........teaspoon red pepper flakes
1/4 .........teaspoon salt

1)       Place carrots in a large saucepan  and cover with water  . Bring to a boil . Cover and cook  for 5 to 8 minutes  or until ender ; drain .
2 )       In a large dry skollet . toast cinnamon sticks  and cumin seeds over medium heat until aromatic , stirring  occasionally . Add oil ; heat over medium-high heat . Add the carrots , crushed garlic , pepper  flakes  and salt ; cook and stir  for 3 to 5 minutes  or until carrots  and garlic are slightky browned . Remove cinnamon .
This classic Moroccan side dish is serve as often  as possible  , hot or as a cold salad  . The natural sweetness  of the carrots tempers  the garlic  and balances the sizzle of the pepper flakes .
Heart healthy

Saturday, December 15, 2012

***Have a Magical and Very HappyBirthday***
***Sha***
 
 
Lots of love Aunt Jeannie

Thursday, December 13, 2012

Hot & Sour Soup


Prep : 20 minutes Cook: 25 minutes Makes 6 servings

3/4....................... pound pork tenderloin , cut into 1-1/2 x 1/4-inch strips
1.......................... tablespoon olive oil
1/2....................... pound sliced fresh mushrooms
6 ..........................cups chicken broth
2 ..........................tablespoons chili garlic sauce
3/4....................... teaspoon pepper
1.......................... package (14 ounces) extra-firm tofu , drained and cut into 1/4-inch cubes
1........................... can (8ounces) bamboo shoots , drained
1........................... can (8 ounces) sliced water chestnuts , drained
1/2.........................cup white vinegar
1/3 ........................cup cornstrach
5 ...........................tablespoons water
2............................teaspoons sesame oil
1/4 ........................cup finely chopped green onions

 1 . In a Dutch oven , brown pork in oil until no longer pink ; remove meat and keep warm . Add mushrooms ; saute until tender . Set aside and keep warm .
2 . Add the broth , soy sauce , chili garlic sauce and pepper in the pan .Bring to a boil . Reduce heat ; cover and simmer for 10 minutes . Return the meat and mushrooms to the pan . Stir in tofu , bamboo shoots , water chestnuts and vinegar . Simmer uncovered for 10 minutes .
3 . In a small bowl , combine cornstarch and water until smooth ; gradually stir into soup . Bring to a boil ; cook and stir for 2 munutes or until thickened . Remove from heat ; gently stir in sesame oil . Garnish with onions .

Regular or hot chili sauce can be used , according to your taste .

Heart healthy

Red , White and Brew Slow Cooked Chicken

Prep : 25 minutes Cook : 6-1/4 hours Makes 6 servings

1................... can (14-1/2 ounces) fire-roasted diced tomatoes , undrained
1.................... medium onion , chopped
1 ....................jalapeno pepper , seeded and chopped
3 ....................tablespoons brown sugar
1 .................... tablespoon balsamic vinegar
1..................... tablespoon ground mustard
1 .....................teaspoon dried basil
1/4.................. teaspoon crushed red pepper flakes
1..................... cup beer or non-alcholic beer
1......................broiler/fryer chicken (3 to 4 pounds) cut up and skin removed
1.......................envelope (1-1/4 ounces) chili seasoning
..........................hot cooked pasta

1 . Place the first 8 ingredients in a food processor ; cover and process until puree . Stir in beer ; set aside .
2 .Rub chicken pieces with chili seasonings . Place in 5-quart slow cooker . Pour tomato mixture over chicken . Cover and cook on low for 6 to 7 hours or until chicken is tender .Cook pasta as directed on package .
3 . Remove chicken to a serving platter and keep warm , if desired , thickened pan juices . Serve with chicken and pasta .

Thrifty whole chicken is cut up and simmered in a spicy tomato sauce . I serve it with crusty bread so we can mop up and enjoy every last drop of the sauce .

Heart healthy

Wednesday, December 12, 2012

Winter Fruit Strudel..Great Dessert



Ingredients


U.S.
MetricConversion chart

  • 2 pound(s) (5 to 6 medium) Bartlett or Bosc pears, peeled, cored, and cut into 1/2-inch pieces
  • 2 pound(s) (5 to 6 medium) Golden Delicious apples, peeled, cored, and cut into 1/2-inch pieces
  • 1/2 cup(s) dried cranberries or raisins
  • 3/4 cup(s) granulated sugar
  • 1/2 cup(s) (1 stick) margarine or butter
  • 1/4 cup(s) plain dried bread crumbs
  • 1/4 cup(s) walnuts
  • 1/4 teaspoon(s) ground cinnamon
  • 1/4 teaspoon(s) ground nutmeg
  • 8 sheets (17'- by 12-inch) frozen (thawed) phyllo
  • 1 cup(s) heavy whipping cream
  • 2 tablespoon(s) pear-flavored brandy, such as Piore Williams (optional)
  • 1 tablespoon(s) confectioners' sugar, plus additional for dusting
  • Mint leaves and fresh cranberries for garnish



Directions
  1. In 12-inch skillet, cook pears, apples, cranberries, 1/2 cup granulated sugar, and 2 tablespoons butter, uncovered, over medium-high heat 20 to 25 minutes, stirring occasionally. Reduce heat to medium; continue cooking 8 to 10 minutes longer or until all liquid evaporates and fruit is tender, stirring frequently. Transfer mixture to medium bowl; cover and refrigerate 1 hour or up to 3 days before assembling strudel.
  2. In food processor with knife blade attached, pulse bread crumbs, walnuts, cinnamon, nutmeg, and remaining 1/4 cup sugar until nuts are finely ground. (Nut mixture can be stored at room temperature in self-sealing plastic bag up to 1 week before using.)
  3. Assemble strudel, up to 6 hours before baking: In 1-quart saucepan, melt remaining 6 tablespoons butter. Cut two 24-inch-long sheets waxed paper; overlap 2 long sides by about 2 inches. Place 1 sheet phyllo in center of waxed paper; brush with some melted butter, then sprinkle with 2 tablespoons nut mixture. Working quickly, continue layering phyllo with butter and nut mixture. (You should have about 1 tablespoon butter left.)
  4. Starting along 1 long side of phyllo, spoon cooled fruit filling to about 3/4 inch from edges to cover about one-third of phyllo rectangle. From fruit filling side, using waxed paper to help lift dough, roll phyllo jelly-roll fashion.
  5. Place roll, seam side down, diagonally on large cookie sheet. Brush with remaining butter. Cover loosely with plastic wrap and refrigerate until ready to bake.
  6. Preheat oven to 400 degrees F. Bake strudel 35 to 40 minutes (45 to 50 minutes if strudel is cold) or until phyllo is golden. Cool on cookie sheet on wire rack about 20 minutes.
  7. Meanwhile, prepare whipped cream: In medium bowl, with mixer at medium speed, beat cream until soft peaks form. Add brandy, if using, and 1 tablespoon confectioners' sugar, and beat just until stiff peaks form.
  8. Transfer warm strudel to platter; dust with confectioners' sugar. Garnish with mint leaves and cranberries. Cut strudel crosswise into slices. Serve with whipped cream.
        Scrumtious: You're a genius

Monday, December 10, 2012

Eggnog Pie


Makes 8 servings

4 ..................ounces  cream cheese , softened
1 ..................tablespoons butter , softened
1/2 ...............cup confectioners' sugar
1/4 ...............cup eggnog
2 ..................tablespoons  sour cream
1 ..................teaspoon pumpkin pie spice
1-1/2 ...........cups whipped tpping
1 .................graham cracker crust (9 inches)
1/8 ..............teaspoon ground nutmeg

1 )     In a smallbowl , beat the cream cheese  , butter and confectioners' sugar until smooth . Beat in the eggnog , sour cream and pie spice  . Fold in whip topping  ; spread  into crust . Sprinkle with nutmeg .
2 )     Cover and freeze  for 4 hours  or until firm . Remove from the freezer 15 minutes  before slicing .

With pumpkin spice and eggnog  , this creamy , dreamy pie  was created when trying to use up a few things that was on  hand . Everyone loved it .
Heart healthy

Friday, December 7, 2012

Jello Cookies...Pretty Colors...Simple

Jello Cookies

Jello Cookies - makes 1 batch of at least 40 cookies
3/4 cup butter at room temperature
1/2 cup sugar + 1/2 cup more in a separate bowl
1 3 oz package of Jello - not sugar free (red or green for Christmas but all colors are pretty)
2 tsp vanilla
2 eggs
2 1/2 cups flour
1 tsp baking powder
1 tsp salt

Preheat oven to 400. Line a cookie sheet with parchment paper.
Combine flour, baking powder and salt. Set aside.
Cream 1/2 cup butter and sugar. Then add jello and vanilla.
Beat in eggs thoroughly. Slowly add dry mixture.
Using a 1" ice cream scoop, scoop the dough into balls. Roll each ball in the remaining 1/2 cup of sugar.
Place on a baking sheet. Repeat, setting each ball 1" apart .
When cookie sheet is full, flatten each cookie by pressing with a flat spatula (or glass).
Bake 7 minutes - just until the edges turn golden brown.
Let cool in cookie sheet 2 min, then move to wire rack to cool thoroughly.


Kids really love these...They are great tied up in cellophane with a bow for Christmas gifts

Thursday, December 6, 2012

Chilled Eggnog

Makes 4 servings

1-1/2 ..............teaspoons instant coffee granules
1 ....................tablespoon hot water
4 ....................cups eggnog
2 ....................tablespoons brown sugar
1/8 .................teaspoon ground cinnamon
1/4 .................cup heavy cream
2 ....................tablespoons confectioners' sugar
1/2 .................teaspoon vanilla extract
*******additional ground cinnamon optional **

1)       In a pitcher , dissolve coffee  in water . Add the eggnog , brown sugar  and cinnamon ; whisk until sugar  is dissolved . Chilled .
2)       In a small bowl , beat the cream , confectioners' sugar  and vanilla until soft peaks form . Pout eggnog mixture   into glasses ; top with whipped cream . dust tops with cinnamon if desired .

Instant coffee , a sweetened cream topping and other secret ingredients  turn this eggnog  into a delectable  dessert .
TIP :   this recipe was made with commerically prepared eggnog .
Heart healthy .

Wilted Lettuce Salad


Prep / total time :  15 minutes  ... Makes 6 servings
4 ............bacon strips , diced
1/4 .........cup white vinegar
2 ............tabkespoons water
2 ............green onions  with tops , sliced
2 ............teaspoons sugar
1/4 .........teaspoon salt
1/4 .........teaspoon pepper
8 to 10 ...cups torn  leaf lettuce
1 ............hard-ccoked egg  , chopped

1)   In a large skillet  , cook bacon over medium heat  until crisp . Using a slotted spoon  , remove to paper towel to drain .
2)   To the hot drippings , add the vinegar  , water , onions , sugar , salt  and pepper , stirring until sugar is dissolved .
3)    Place lettuce in a salad bowl  , immediately pour  dressing over lettuce and lightly toss . Serve immediately.

This old fashioned favorite brings back memories  when I was a kid  .
Heart heathy

Ginger, Orange, Sultana Cake...fruity good...very simple to make

This delicious fruity ginger cake recipe is made with juicy oranges and chunky sultanas . Frosted or standing alone, it is fragrant and fruity and is nice around the holidays. Butter icing or a dollop of whipped cream will dress it up.
 
 

Ingredients

  • 1 medium orange
  • 200g (7oz) plain flour
  • 1tsp baking powder
  • 1tbsp ground ginger
  • 4 large eggs
  • 110g (4oz) dark brown sugar
  • 1tbsp treacle
  • 200ml (7fl oz) mild and light olive oil
  • 110g (4oz) sultanas

Method

  1. Put the orange into a pan, cover with water then bring to the boil, simmer for 30-40 mins until the orange is tender. Drain and cool.
  2. Cut the orange into quarters and remove the pulp, then roughly chop the peel and put into a blender or processor and blend to a rough textured pulp.
  3. Sieve the flour, baking powder and ginger together.
  4. Grease and line a 20cm (8in) spring-form cake tin. Heat the oven to 180ºC/350ºF or gas 4.
  5. Put the eggs and sugar into a large bowl and beat together with an electric beater until the mixture becomes thick and frothy and paler in colour. Add the orange pulp and treacle, blend in, then gradually beat in the olive oil.
  6. Fold in the flour mixture and sultanas then turn into the prepared tin, bake for 40-45 mins until a skewer comes out clean when inserted.
  7. Remove from the tin and cool on a rack.

Sangria ,Margaritas ,Mojito,Champagne Punch , Holiday Drinks


Sangria
Prep / total time .... 10 minutes ....Makes 9 servings  
Filled with frozen fruit  , this blend is a snap to put together  and keep cold .
1 ...............bottle (750 ml) red Zinfandel or other dry red wine
2 ...............cups diet lemon-lime soda
1/2 ...........cup orange juice
4-1/2 ........teaspoons sugar
1 ...............cup each frozen unsweetened blueberries  , raspberries  and sliced peaches
*********ice cubes **********
1 )    In a pitcher  , stir in wine , soda , orange juice  and sugar until  sugar is dissolved . Add the frozen fruit . Serve over ice .
******************************************************
Fresh Lime Margaritas
Prep / tolal time : 15 minutes ... makes 4 servings
This basic margarita recipe is easy to modify to your taste s ... try it frozen or with strawberries  ! 
4 .............. lime wedges
1 ..............tablespoons kosher salt
1/2 ...........cup gold tequila
1/4 ...........cup Triple Sec
1/4 ...........cup lime juice
1/4 ...........cup lemon juice
2 ..............tablespoons superfine sugar
1-1/3 ....... cups crushed ice
1 )     Using lime wedges  , moisten rims of 4 glasses . Holding each glass upside down . dip rim into salt ; set aside .
2 )      In a pitcher , combine  the tequila , Triple Sec , lime juice  , lemon juice and sugar , stir untill sugar is dissolved .Serve in prepared glasses over ice .
******************************************************
Mojito
Prep / total time : ... 5 minutes   Makes 1 servings
The traditional Mojito is man with rum , which is both pleasent  and mildly sweet  . The version made with tequila  is more  tart  and has a more distinctive alcohol taste  but is refreshing .
1 to 2 ............lime wedges
2 ...................mint sprigs
2 ...................teaspoons confectioners' sugar
3/4 to 1 ........cup ice cubes
2 ..................ounces light rum
1/2 ...............cup club soda  , chilled
Mint sprig  and lime slice  , optional
1)       Squeeze lime  wedges  into a highball glass ; drop lime into glass  . Add mint  and confectioners' sugar ; muddle . Add Ice  , them rum  and club soda . Garnish with mint  and lime if desired .
*****TIP :  Tequila Mojito : Substitute silver tequila  ( such as Jose Cuervo Clasico) for the rum .
******************************************************
Champagne Punch
Prep : 5 minutes + chilling ... makes 16 servings (3 quarts)
A blend of 4 fruit juices  paird well with bubby Champagne  in this party pleasing punch .
4 ...............cups orange juice
1 ...............cup ruby red grapefruit juice
1/2 ............cup lemon juice
1/2 ............cup lime juice
2 ...............bottles (750 ml each) Champagne , chilled
1 )     In a 3-quart pitcher  , combine the juices  . Refrigerate  until chilled . Just before serving ; stir in Champagne . Serve in Champagne glasses .

Wednesday, December 5, 2012

Winter Holiday Buffet


Two things that are sure to keep your guests happy at a holiday party , festive food  and plenty of it .
                         
                                       A Festive Mix
Parties during the winter holidays  tend to be a mixed gathering  ; friens , family , bud\siness associates  , young people  and old . The best way to be sure  your menu pleases everyone  and is flexible  enough  to accommodate  last-minute  guests is to plan a buffet . Let everyone help themselves  to their favorite dishes  and sample some festive new ones .

We will be posting  buffets recipes for you to choose from ... all of them will be good buffet selections  that can be eaten  with the fingers  or at least require  no more than a fork .

One of the most important secrets for staging a successful party is to keep the guests circulating ... set up a bar   and buffet as far away from each other  as possible  in the room , the guests are encouraged  to get up  , move around  , munch and socialize throughout the evening .

Keep watching for new holiday recipes .... 'The Genie' & Witchy

Mulled Dr. Pepper ------------slow cooker


Prep : 10 minutes  ...Cook : 2 hours ....makes 10 servings

8 ....................cups Dr. Pepper
1/4 .................cup packed brown sugar
1/4 .................cup lemon juice
1/2 .................teaspoon ground allspice
1/4..................teaspoon salt
1/4 .................teaspoon ground nutmeg
1/2 .................teaspoon whole cloves
3 ....................cinnamon

In a 3-quart slow cooker  , combine the first 6 ingredients . Place cinnamon sticks  and cloves  on a double thickness of cheesecloth ; bring up corners  of the cloth and tie with kitchen string  to form bag . Place  in slow cooker  . Cover  and cook on low  for 2 hours  or until desired temperature  is reached  . Discard spice bag .

When neighbors or friends visit  on a chilly evening  , I'll serve  this warm beverage .

I serve it holidays at my buffets ... I spike it with a small amout of liquor ... be sure to have 2 punch bowls  ... one for spike and one unspike ... remember they have to drive home .

Simmered Smoked Links ..... slow cooker


Prep : ...5 minutes ... Cook: 4 hours   Makes 16 to 20 servings

2 .................packages (16 ounces each) miniature smoked sausage links
1 .................cup packed brown sugar
1/2 ..............cup ketchup
1/4 ..............cup horseradish

Place sausages in a 3-quart slow cooker  . Combine the brown sugar  , ketchup and horseradish ; pour over sausages . Cover and cook on low for 4 hours .

A tasty sweet-sour glazes bite-size sausages  in this recipe . Serve these effortless appertizers with toothpicks  at parties  or holiday get togethers .
Heart healthy

Moist 'n' Tender Wings .......slow cooker


Prep : 15 minutes  ... Cook : 6 hours ... Makes 4 dozen

25 .....................whole chicken wings (about 5 pounds)
1 .......................bottle (32 ounces) chili sauce
1/4 ....................cup lemon juice
1/4 ....................cup molasses
2 .......................tablespoons Worcestershire sauce
6 .......................garlic cloves , minced
1 .......................tablespoon chili powder
1 .......................tablespoon salt
1 .......................teaspoon garlic salt
3 .......................drops hot pepper sauce

Cut chicken wings  into three sections ; discard  wing tips . Place the wings in a 5-quart slow cooker  . In a bowl , combine the remaining ingredients  ; pour over chicken . Stir to coat  . Cover and cook on low for 6 hours or until chicken is tender .

These no-fuss wings are fall-off-the-bone tender . Chili sauce  offers a bit of spice while  molasses  lends a hit of sweetness . For a main course , serve with a side dish of rice .
Heart healthy 

Buffet Meatballs ...............slow cooker


Prep : 10 minutes ... Cook :  4 hours   Makes 11 dozen

1 ...................cup grape juice
1                    cup apple jelly
1....................cup ketchup
1 ...................can (8 ounces) tomato sauce
4 ...................pounds frozen Italian-style meatballs

In a small saucepan , combine the juice , jelly , ketchup and tomato sauce  . Cook and stir over medium heat . Place meatballs  in a 5-quart slow cooker  . Pour sauce over  the top and gently stir to coat . Cover and cook on low for 4 hours  or until heated through .

Only 5 ingredients are needed  to fix this easy appetizer . Grape juice  and jelly is the secret behind the tangy sauce  that complements convenient packaged meatballs .
Heart healthy

Monday, December 3, 2012

Pina Colada Cake



Prep : 35 minutes Bake : 20 minutes Makes 12 servings
1  ...............cut butter , softened
2 .................cups sugar
6 .................eggs
1................. teaspoon coconut extract
3 .................cups all-purpose flour
1 .................teaspoon baking powder
1/2 ..............teaspoon baking soda
1 .................cup (8 ounces) sour cream
1 .................can (8 ounces) crushed pineapple , undrained
FROSTING:
1 .................cup butter , softened
4 .................cups confectioners' sugar
2 .................teaspoons coconut extract
3 to 4 ..........tablespoons water
FILLING:
1........... ......jar (18 ounces) pineapple preserves
****Dried pineapple slices and toasted coconut , optional
1.      In a large bowl , cream butter and sugar until light and fluffy . Add eggs , one at a time , beating well after each addition . Beat in extract . Combine the flour , baking powder and baking soda , add to the creamed mixture alternately with sour cream , beating well after each addition .
2 .     In a food processor , cover and pulse pineapple until almot smooth . Stir into batter . Transfer to 3 greased and floured 9-inch round baking pans . Bake at 350* for 20 to 25 minutes or until toothpick inserted near the center comes out clean .
3 .     Cool for 10 minutes before removing from pans to wire rack to cool completely .
4 .     For frosting , in a large bowl , beat butter until fluffy . Beat in confectioners' sugar , extract and enough water to achieve a spreading consistency.
5 .     To assemble , place 1 cake layer on a serving plate ; spread with half of the preserves . Repeat layers . Top with remaining cake layer . Frost top and sides . Garnish with pineapple if desired .

This is one of my father-in-law's favorite cakes . Your family will love it too ... so good .
Heart Healthy