This photo shows the three Bears that were trapped before being relocated.
From the article: "Division of Wildlife officers tracked that male bear down and killed it."
Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
http://www.freecookingrecipes.net/recipes/quick-and-easy/c/coconut-molasses-muffins.html
Coconut-Molasses Muffins
Category: Quick And Easy
Ingredients and Directions
2 c AM Whole Wheat Flour
2 ts Non-alum baking powder
1/2 ts Sea salt (optional)
1/2 ts Ginger
1 c Flaked unsweetened coconut
1/4 c AM Unrefined Vegetable Oil
1 Egg or egg replacer
2/3 c Buttermilk
1/2 c Unsulphured molasses
-OR- honey 1 ts Pure vanilla
In mixing bowl stir together flour, baking powder, salt, ginger and coconut. Mix liquid ingredients and add to the dry mixture until moistened. Fill well-greased muffin tins 2/3 full. Bake at 350 F. for 20-25 minutes.
(Yield: 24 small or 12 large muffins) Source: Arrowhead Mills “Whole Grain Muffins” tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias
http://www.freecookingrecipes.net/recipes/quick-and-easy/s/sweet-potato-salad-dmdg94a.html
Sweet Potato Salad ***
Category: Quick And Easy
Ingredients and Directions
1 lb Sweet potatoes; baked
1/2 c Green peas; cold cooked
1/2 c Crushed unsweetened pineappl
3 tb Parsley; chopped fresh
1/3 c Favorite dressing
8 ea Lettuce leaves; (optional)
Peel and slice sweet potatoes and place in a small bowl. Add remaining ingredients; toss lightly. If desired, serve on lettuce leaves. FROM: SONDRA PETERSON
Thanks to Gabz for this link:
http://www.freerepublic.com/focus/chat/2047104/posts?page=22#22
One Nation Under Garlic
San Jose Metro ^ | 07.16.08 | Stett Holbrook
Posted on Thursday, July 17, 2008 1:16:29 PM by nickcarraway
How Gilroy turned a potent Italian bulb into a culinary staple and the country’s biggest and smelliest food festival
Save Your Back - Make Your Own Watering Wand!
Posted by: dreamingwaterlotus
Save Your Back - Make Your Own Watering Wand!
There are a couple of reasons why it’s best to water plants at the base,
around the soil and roots rather than from the top.
1. If you have made wells around your plants, overhead watering can wash
them away.
2. Some plants don’t like to get their foliage wet, and watering from above,
can make them susceptible to moisture-loving fungal diseases.
For some people, however, reaching down that far, especially if you have a
lot of watering to do, can be hard on your back. The perfect answer is to make
your own watering wand.
To make a watering wand: simply use some sturdy tape, like duct tape, and
attach a 4-foot (1.2 m) length of broom stick or old mop handle along the end
of your garden hose.
Now you can direct the water precisely around the base of plants, without
bending your back and physically challenged gardeners can also use this trick
to give them a longer reach.
“Animals of the Heart with you always stay, Animals of the Road come with
you part of the way.”
http://groups.yahoo.com/group/SimplfyMeWithTipsAndHints/
Chilled Cantaloupe Soup
1 cantaloupe - peeled, seeded and cubed
2 cups orange juice
1 Tbs fresh lime juice
1/4 tsp ground cinnamon
Peel, seed, and cube the cantaloupe.
Place cantaloupe and 1/2 cup orange juice in a
blender or food processor; cover, and process
until smooth. Transfer to large bowl. Stir in
lime juice, cinnamon, and remaining orange
juice. Cover, and refrigerate for at least one
hour. Garnish with mint if desired.
Pat
PEANUT BUTTER CANDY
1/2 cup peanut butter
1 cup non-fat dry milk powder
1/2 cup honey
Combine all the ingredients and turn the mixture out on a buttered surface.
Pat or roll it to a half-inch thickness. Cut the candy into squares and
chill it.
Pat
Beef Stroganoff Mix
Posted by: “**Cee**”
Beef Stroganoff Mix
fills a 1 quart wide-mouth jar
2cup powdered milk
1 cup cornstarch
1/4 cup beef bouillon granules
2 tablespoons dried minced onion
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon pepper
2 tablespoons dried parsley flakes
1 tablespoon garlic powder
2 cups uncooked noodles
In a large bowl, combine all ingredients except noodles; blend thoroughly. Pour into jsr. Place noodles in a plastic bag. Close the bag with a twist tie, and tie it to the outside of the jar.
Mixing directions:
Beef Stroganoff
1 pound ground beef
½ cup beef stroganoff mix
2 cups water
½ cup sour cream
In a large skillet, brown ground beef; drain. Add stroganoff mix, noodles and water. Simmer for 20 minutes or until noodles are tender. Stir in sour cream and serve.
**Cee**
http://groups.yahoo.com/group/healthycheapcooking/
1a. Cherry Coffee Cake
Posted by: “Beth
Cherry Coffee Cake
Taste of Home
SERVINGS: 12-16
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 25 min. Bake: 35 min. + cooling
Ingredients:
1 package (18-1/4 ounces) yellow cake mix, divided
1 cup all-purpose flour
1 package (1/4 ounce) active dry yeast
2/3 cup warm water (120° to 130°)
2 eggs, lightly beaten
1 can (21 ounces) cherry pie filling
1/3 cup cold butter
GLAZE:
1 cup confectioners’ sugar
1 tablespoon corn syrup
1 to 2 tablespoons water
Directions:
In a large bowl, combine 1-1/2 cups cake mix, flour, yeast and water
until smooth. Stir in eggs until blended. Transfer to a greased 13-in. x
9-in. x 2-in. baking dish. Gently spoon pie filling over top.
In a small bowl, place remaining cake mix; cut in butter until
crumbly. Sprinkle over filling.
Bake at 350° for 35-40 minutes or until lightly browned. Cool on
a wire rack. Combine the confectioners’ sugar, corn syrup and enough
water to achieve desired consistency. Drizzle over cake. Yield: 12-16
servings.
http://www.tasteofhome.com/Recipes/Cherry-Coffee-Cake-3
http://www.tasteofhome.com/Recipes/Cherry-Coffee-Cake-3
________________________________________________________________________
1b. Cherry Coffee Cake
Posted by: “Beth
Cherry Coffee Cake
Cooking for One or Two Cookbook
During the 21 years my husband was in the Navy, the wives got together
to exchange recipes. This one’s from a California woman, and it’s great.
All five of my daughters have added this to their recipe collections.
SERVINGS: 6-8
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 15 min. Bake: 40 min. + cooling
Ingredients:
1/4 cup butter or margarine, softened
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 cup milk
1/2 cup cherry 100% spreadable fruit
4 drops red food coloring, optional
TOPPING:
1/4 cup sugar
2 tablespoons all-purpose flour
1 tablespoon cold butter or margarine
1/4 cup chopped walnuts
Directions:
In a small mixing bowl, cream butter and sugar until fluffy. Beat in egg
and vanilla. Combine flour and baking powder; add to creamed mixture
alternately with milk. Spread half of batter in a greased 8-in. square
baking dish. Combine cherry spread and food coloring if desired; spread
over batter. Top with remaining batter.
In a bowl, combine sugar and flour. Cut in butter until crumbly; add
walnuts. Sprinkle over top. Bake at 350° for 40-45 minutes or until a
toothpick inserted near the center comes out clean. Cool on a wire rack.
Yield: 6-8 servings.
Nutrition Facts
One serving: (1 piece) Calories: 278 Fat: 10 g Saturated Fat: 5 g
Cholesterol: 47 mg Sodium: 134 mg Carbohydrate: 43 g Fiber: 1 g Protein:
4 g
http://www.tasteofhome.com/Recipes/Cherry-Coffee-Cake-2
http://www.tasteofhome.com/Recipes/Cherry-Coffee-Cake-2
________________________________________________________________________
________________________________________________________________________
2. Cherry Coffee Ring
Posted by: “Beth
Cherry Coffee Ring
Country Woman Christmas
As warm and welcoming as a Christmas wreath, this cheery cherry coffee
ring is delicious and drizzled with a pretty pink glaze. My family
insists I make it for the Yuletide season.
SERVINGS: 12
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 30 min. + rising Bake: 25 min. + cooling
Ingredients:
1 package (1/4 ounce) active dry yeast
1 cup warm milk (110° to 115°)
1 egg, lightly beaten
1/4 cup sugar
1/4 cup shortening
3/4 teaspoon salt
3-1/2 to 4 cups all-purpose flour
12 maraschino cherries, chopped and patted dry
FILLING:
2/3 cup graham cracker crumbs (about 10 squares)
3/4 cup packed brown sugar
1/3 cup butter, melted
GLAZE:
1 cup confectioners’ sugar
1/4 teaspoon almond extract
6 to 8 teaspoons maraschino cherry juice
Directions:
In a large mixing bowl, dissolve yeast in warm milk. Add the egg, sugar,
shortening, salt and 2 cups flour; beat until smooth. Stir in cherries
and enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic,
about 6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubles, about 1 hour.
Punch dough down. Turn onto a floured surface; roll into an 18-in. x
12-in. rectangle. Combine the filling ingredients until crumbly;
sprinkle over dough. Roll up jelly-roll style, starting with a long side
down on a greased baking sheet; pinch ends together to form a ring.
Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 375° for 23-28 minutes or until golden brown. Carefully
remove from pan to a wire rack to cool. For glaze, combine the sugar,
extract and enough juice to achieve drizzling consistency. Drizzle over
cooled bread. Yield: 1 loaf.
Nutrition Facts
One serving: (1 piece) Calories: 373 Fat: 11 g Saturated Fat: 5 g
Cholesterol: 34 mg Sodium: 249 mg Carbohydrate: 64 g Fiber: 1 g Protein:
6 g
http://www.tasteofhome.com/Recipes/Cherry-Coffee-Ring
http://www.tasteofhome.com/Recipes/Cherry-Coffee-Ring
________________________________________________________________________
________________________________________________________________________
3. Cherry Cream Cheese Coffee Cake
Posted by: “Beth
Cherry Cream Cheese Coffee Cake
Country Woman
You’ll like the texture of this tender coffee cake. The sour cream pairs
well with the cherries, and the crunchy almonds make a nice accent. With
a sweet streusel topping, it’s hard to eat only one slice.
SERVINGS: 8-10
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 25 min. Bake: 50 min. + cooling
Ingredients:
2-1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter, cubed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
3/4 cup sour cream
1 teaspoon almond extract
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg, lightly beaten
1 can (21 ounces) cherry pie filling
1/2 cup slivered almonds
Directions:
In a large bowl, combine flour and sugar. Cut in butter until crumbly.
Reserve 3/4 cup crumb mixture. Add the baking powder, baking soda and
salt to remaining crumb mixture. Stir in the egg, sour cream and almond
extract until blended. Press onto the bottom and 1 in. up the sides of
an ungreased 9-in. springform pan with removable bottom.
For filling, in a large mixing bowl, beat cream cheese and sugar for
1 minute. Add egg; beat just until combined. Spread over crust.
Carefully top with pie filling. Sprinkle with almonds and reserved crumb
mixture.
Bake at 350° for 50-60 minutes or until center is set. Cool on a
wire rack. Carefully run a knife around edge of pan to loosen; remove
sides of pan. Store in the refrigerator. Yield: 8-10 servings.
Nutrition Facts
One serving: (1 slice) Calories: 532 Fat: 29 g Saturated Fat: 16 g
Cholesterol: 116 mg Sodium: 440 mg Carbohydrate: 61 g Fiber: 2 g
Protein: 8 g
http://www.tasteofhome.com/Recipes/Cherry-Cream-Cheese-Coffee-Cake
http://www.tasteofhome.com/Recipes/Cherry-Cream-Cheese-Coffee-Cake
________________________________________________________________________
________________________________________________________________________
4. Cherry Cream Crescents
Posted by: “Beth
Cherry Cream Crescents
Quick Cooking
You’ll need refrigerated crescent dough and just four more ingredients
to assemble these fruity filled rolls from Elouise Bullion of
Kingsville, Texas. “My family and friends love them,” she notes. “I
never have any left over.”
SERVINGS: 16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. Bake: 15 min.
Ingredients:
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1 egg, separated
2 tubes (8 ounces each) refrigerated crescent rolls
1 can (21 ounces) cherry pie filling
Directions:
In a mixing bowl, beat cream cheese, sugar and egg yolk. Separate dough
into 16 triangles; place on lightly greased baking sheets. Spread 1
tablespoon of cream cheese mixture near the edge of the short side of
each triangle. Top with 1 tablespoon pie filling. Fold long point of
triangle over filling and tuck under dough. Lightly beat egg white;
brush over rolls. Bake at 350° for 15-20 minutes or until golden
brown. Yield: 16 rolls.
Nutrition Facts
One serving: (1 each) Calories: 182 Fat: 8 g Saturated Fat: 4 g
Cholesterol: 29 mg Sodium: 164 mg Carbohydrate: 24 g Fiber: 0 g Protein:
3 g
http://www.tasteofhome.com/Recipes/Cherry-Cream-Crescents
http://www.tasteofhome.com/Recipes/Cherry-Cream-Crescents
________________________________________________________________________
________________________________________________________________________
5. Cherry Cream Scones
Posted by: “Beth
Cherry Cream Scones
Country Woman
Serve these for breakfast or a brunch. They’re also a great after-school
snack. They freeze well besides—simply thaw, warm and serve when you
need them. We live in a cherry-producing region—and every guest
expects to find some on our table! My husband and I have three
children...20,11 and 9.
SERVINGS: 12
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 25 min. Bake: 15 min.
Ingredients:
3/4 cup dried cherries
1 cup boiling water
3 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup butter, room temperature
1 egg, separated
1/2 cup sour cream
3/4 cup half-and-half cream
1-1/2 teaspoons almond extract
Additional sugar
Directions:
Soak cherries in water for 10 minutes. Drain and set aside. In a large
mixing bowl, combine the flour, sugar, baking powder, salt and cream of
tartar. With a pastry blender, cut in the butter. Set aside. In a small
bowl, combine egg yolk, sour cream, cream and extract. Add to flour
mixture; stir until a soft dough forms. Turn out onto a lightly floured
surface; knead gently six to eight times. Knead in cherries. Divide
dough in half and shape into balls. Roll each ball into a 6-in. circle.
Cut into six wedges. Repeat with remaining ball. Place on lightly
greased baking sheet. Beat the egg white until foamy; brush tops of
scones and sprinkle with sugar. Bake at 400° for 15-20 minutes. Serve
warm. Yield: 12 scones.
Nutrition Facts
One serving: (1 each) Calories: 268 Fat: 12 g Saturated Fat: 7 g
Cholesterol: 52 mg Sodium: 294 mg Carbohydrate: 34 g Fiber: 1 g Protein:
5 g
http://www.tasteofhome.com/Recipes/Cherry-Cream-Scones
http://www.tasteofhome.com/Recipes/Cherry-Cream-Scones
http://groups.yahoo.com/group/breadsanddoughs/
APPLESAUCE OAT BARS
Breakfast—dessert—snacks—these bars can be many things to many
people. When you need to grab something satisfying, quick, and
healthful, this recipe will fill the bill. Makes 16 bars. Per bar: 60
calories, .4 gram fat, 1 milligram cholesterol, 11.4 grams
carbohydrates, .9 grams fiber, 2.8 grams protein, 78 milligrams
sodium.
1 cup quick-cooking oats
2/3 cup nonfat dry milk
2 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash ground allspice
1/4 cup raisins
1 cup unsweetened applesauce
1 teaspoon vanilla
3/4 teaspoon almond extract
Preheat oven to 350 degrees. Coat an 8-inch square baking pan with
nonstick cooking spray.
Sift together dry ingredients. Add remaining ingredients; stir just
until completely moistened. Spread in prepared pan. Bake 30 minutes,
until lightly browned. Cool slightly before cutting.
Here is one of the recipes I cut out many years ago when this cake was
first invented. They called it Raspberry Poke Cake. I make it in all
flavors. I put Cool whip on half the cake because I have a grandchild
that doesn’t like any topping or icing. They beg for me to make this
all year long.
Diane
Raspberry Poke Cake
1 pkg cake mix (2-layer)
1 pkg (3oz) Jello any flavor
1 C boiling water
½ C cold water
Prepare cake mix as directed on package, baking in a well-greased and
floured 13X9 inch pan at 350 degrees for 30 to 35 minutes. Cool in
pan 15 minutes; then poke with fork at 1/2-inch intervals. Dissolve
gelatin in boiling water. Add cold water and spoon over cake in pan.
Chill 3 to 4 hours. Top with thawed Cool Whip whipped topping.
I use the same recipe posted below but reserve 1 T. of the jello and mix into the cool whip before frosting the cake.
I also use a straw to poke the holes not a fork or a wooden spoon.
Jodi
http://groups.yahoo.com/group/SimpleMeals/
Zucchini Pie
-
Pie Crust:
4 cups flour
2 cups sugar
1 tsp salt
3/4 pound butter or margarine
Filling:
6 cups seeded, peeled, and sliced zucchini (6 to 8)
2/3 cup lemon juice
1 cup sugar
1 € ¦½ tsp. cinnamon
1/4 tsp. nutmeg
-
Preheat oven to 375€ ¦ºF.
For the pastry:
Combine flour, sugar, and salt in a bowl. Cut in butter until crumbly. Press
half the mixture over the bottom of a greased 9 X 13-inch baking pan.
Reserve remaining pastry mixture. Bake for 10 minutes. Remove and set aside.
-
For the filling:
Cook zucchini in lemon juice until tender (about 10 minutes). Add sugar,
nutmeg, and a teaspoon cinnamon. Simmer for 1 minute. Stir in 1/2 cup reserved
pastry mixture. Simmer until mixture thickens, stirring constantly. Let cool.
-
Pour zucchini mixture over crust. Mix 1/2 teaspoon cinnamon with remaining
pastry mixture in bowl. Sprinkle over pie. Bake for 35 to 45 minutes, or until
lightly browned.
-
This dessert tastes like apple crisp....people won’t believe it’s zucchini!
;o}
~Kimmie
http://groups.yahoo.com/group/FunOnABudget/
Twenty-five Things to Do With Old Jeans
Posted September 24, 2007 - 13:09 by Myscha Theriault
Filed Under: Green Living
[really nice pictures too here:
http://www.wisebread.com/twenty-five-things-to-do-with-old-jeans ]
Recycling fabric is a powerful green living and cost saving strategy. Denim
is one of the coolest fabrics to do it with. It’s sturdy, gains character
with age and can be acquired very inexpensively at yard sales or in your own
“old clothes” closet. Some of the coolest ideas I’ve found?
1. Pot holders. In my opinion, these look far better out of used denim than
the new stuff. And you can incorporate your own style via choice of trim or
a patch stitched to the outside. Here’s a link to some tips for making your
own.
2. Cool quilts. You can do this in many forms. Different shades of denim
patchwork options abound and are certainly sturdy and fun. Unfortunately,
one of the coolest ideas I’ve ever seen I’ve been unable to find pictures
of. It was done with pieced denim, but they had left on all the details like
pockets, buttons, belt loops, etc. It made for a really fabulous unique
quilt with a lot of attitude. If anyone has a link to a picture of one of
these, please post below in the comments section.
3. Hanging sleeves for storing plastic bags and cleaning rags. This is an
idea I came up when trying to find a workable solution for giving up paper
towels. I needed something convenient to store my cleaning rags in and made
several out of the legs of old blue jeans.
4. Pocket books and backpacks. These are tons of fun as beach bags and
particularly popular with the younger crowd. Easily jazzed up with pins
various bits of clip on “flair”. Here are one, and two separate links for
various sets of project directions.
5. Patches. If you happen to have a bunch from different events, great.
Otherwise, I’ve seen some really unique custom patches you can make yourself
that add tons of style. I personally like the make your own option, because
it opens up many more possibilities for self expression and designer style.
6. Embellishments. Sometimes bead stores offer classes on “jazzing up jeans”
where they will teach you how to add studs, crystals and various beads as
well as other items. Lots of room for individuality with this option as
well.
7. Pimp the heck out of them. Options abound here. Pimp my jeans is a great
site to look for inspiration when jazzing up old jeans. They also have a
great idea pictured there for a way hip fabric grocery bag of pieced
together old denim. You’ll be strolling to your favorite New York grocery in
style with that one. Here is an additional link for airbrushing designs on
your denim. My favorite though, is this way cool how to video from
Threadbanger that shows you how to get a vintage tint as well as providing
some easy fabric distressing techniques. Really, really cool.
8. Embrace the frayed edges and go hip with some slamming shoes and a great
bag. I don’t know how many times I’ve seen fashion experts give this same
advice on TV. What’s funny though is I seem to notice more people with money
trying it out than people who are supposedly on a budget. It’s a very cool
look to have a faded set of jeans with a few rips and tears paired with a
newer sweater and some dressy shoes or boots.
9. Help dress a scarecrow. Fairly timely, considering the season. Here’s a
cool picture of one.
10. Make a three pocket electric gadget protector. I found this set of
directions on Instructables. Love that site! Looks like a cool addition for
a daypack or purse. Here’s a picture of the project:
11. Journal, photo album and school book covers. Say what? I found this neat
online project for a jean covered journal held closed with a funky belt.
Really fun. Tried to snag a picture and give them credit, but they preferred
to keep everything in house. You can see the whole thing with this link,
though.
12. Hot or cold rice pack. I’ve always just dumped my rice in an old pillow
case and tied a knot in the top. But these look cute, if you have the extra
time. The one pictured in this link got me thinking about all those old
floral jeans from the eighties getting a new life, but really, any kind of
old denim will do.
13. Turn pieces of them into a jacket. Here’s a link to a project I found
online for a crazy quilt style one. This is very similar to the type of
quilt I mentioned above. Lots of room here to do your own thing. I put a
picture of the project below.
14. A little too out there? Try out this waist coat made from recycled
denim. I can really see it with a crisp white shirt. Actually, it looks like
a big vest to me, but what do I know about waist coats? Either way, it’s
pretty cool. Here are the instructions.
15. Sassy, rough edged skirt with urban style. I like this one because it’s
really a bit out of the ordinary and has tons of attitude. Here’s a link to
the instructions. A bit of trouble snagging a picture of this one, but you
can see it on the link.
16. A wheelchair tote. This is too cool. Know someone who could use one to
stay organized? Here’s a link to a set of directions.
17. Coffee cozies. Love these! As with some of the other projects, you can
really put your own spin on them. I found several blog posts on doing your
own. This first one is quite similar to the one pictured below. The second?
Slightly different with a button closure. Still cute though. If I had my
sewing machine out of storage, I’d seriously be looking into making a few of
these for Christmas package tuck-ins.
18. Custom camera bag. Here’s a set of directions for one. Personal verdict?
Pretty neat idea. The picture below is from this same project.
19. Unusual covered gift box. I thought this one was particularly out of the
norm. Should make a fun package for a teen present, don’t you think? Here’s
a link.
20. Reusable lunch sack. This one was decorated with primary colored
embellishments because it was designed for children. But I think you could
be as individual here as with some of the jazz up your jeans ideas listed
above (patches, airbrushing, crystals). It’s made from a pant leg. How cool!
21. Picture frame. Not the most formal project idea ever, but a fun idea
that would be great for a teen room bulletin board . It’s a no sew photo
frame made from a jeans pocket.
22. Blue jean table. Pretty darned unusual, I must say. This is another item
that is shown with more of a children’s room look. But I think you could
pull this off with leather accents in a wild west art gallery or with silver
studs and tears for a more urban feel. A bit quirky, but if you like that
sort of thing . . .
23. Christmas stockings. Here’s a set of directions for making them out of
old blue jeans. Use whatever trim and lining ideas you want. Definitely not
for those Victorian style holiday planners.
24. Knee pads for gardening. Here’s a link to a set of directions for one.
You might need to use an old denim skirt or jumper for this one, but I still
think it has merit, if you happen to have the time.
25. Beer cozies. Here’s a link to a blog post for homemade deep pocket cold
beverage cozies. There aren’t detailed directions, but there are pictures
from several angles. So if you sew, you can probably get the idea.
www.LivingOnADime.com
Today’s Tips:
* When you use the last of your sweet or dill pickles, save the juice and add fresh veggies to it. Cucumbers, carrots, broccoli and cauliflower all work well. Let it sit in the fridge at least a week before using and you will have delicious pickled veggies.
* When making potato salad, add the dressing to the warm potatoes. It will absorb the flavor better and give you a better taste.
Today’s Menu:
Blue Cheese Hamburgers*
Potato Salad*
Corn on the Cob
Green Beans
Banana Split Dessert*
Dining On A Dime
Try Dining On A Dime and reduce your grocery bill!
Dining On A Dime helps you stop wasting your money. If you’re trying to create more space in your budget, Dining on a Dime can help!
Try Dining on a Dime and start saving today!
Blue Cheese Hamburgers*
To make Blue Cheese Hamburgers, just crumble some blue cheese into your hamburger before you make it into patties. It enhances the flavor of the hamburger.
Potato Salad
6 potatoes, peeled, cubed and boiled
3 eggs, hard boiled and chopped
2 slices bacon, fried and crumbled
2 carrots, peeled and chopped
1 dill pickle, diced
1 tsp. onion powder or 1/4 onion finely chopped, or to taste
1 tsp. garlic powder, or to taste
Salt to taste
Mix everything into a large bowl. You can adjust the ingredients to add more or less of something if you want.
Dressing:
1/4 cup Miracle Whip
2 Tbsp. to 1/4 cup of sour cream
2-3 Tbsp. ranch dressing
I adjust the amount of dressing ingredients depending on how large my potatoes are. You can mix the dressing ingredients together first if you prefer but I usually mix them right in with the salad ingredients. If the potato salad seems a little dry, I add a couple tablespoons of milk to make it more moist.
Banana Split Dessert*
Crust:
2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
Mix and press into a 9x13 pan.
1st Layer:
2 cups powdered sugar
1 cup butter, softened
1 tsp. vanilla
2 eggs (may use egg substitute)
Mix and beat for 2 minutes then pour over crust.
Topping:
3 bananas, sliced
1 cup strawberries, sliced
1 can crushed pineapple, drained
3 cups whipped topping
1 cup nuts, chopped
Chocolate sauce and cherries
Top filling with bananas, strawberries and pineapple. Cover with whipped topping and sprinkle with nuts. Chill for at least 12 hours. Serve with chocolate sauce and cherries.
These garlic pickles are best when eaten on hamburgers!
Garlic Pickles
4 (1 pint) jars
8 heads of dill
4 cloves garlic
8 Tbsp. pickling spices
1 hot pepper, cut into 4-5 pieces
12 cucumbers, sliced (4-5 inches long)
1 cup water
4 cups vinegar
1/2 cup salt, non-iodized
Place 2 heads of dill, 1 clove garlic and 2 Tbsp. pickling spice into each jar. Add 1 piece of pepper to each jar. Pack sliced cucumbers into jars. Boil last three ingredients and pour over cucumbers. Refrigerate several weeks before serving. makes 4-5 pints.
Momma Bear, Cubs Relocated, Travel 70 Miles Back
Bears Blamed For 2 Break-Ins
Deb Stanley, 7NEWS Producer
POSTED: 10:21 am MDT July 18, 2008
[snippet]
Less than two weeks later, the same three bears have been spotted in Beaver Creek again.
Meanwhile a fourth bear is thought to have broken into six homes. The sixth break-in occurred last weekend.
The 300-pound bear tore the door off a home with people inside on Saturday in Beaver Creek. The bear was apparently searching for food.
continued.
This photo shows the three Bears that were trapped before being relocated.
From the article: "Division of Wildlife officers tracked that male bear down and killed it."
With the heat and humidity its a good idea to know
the signs and symptoms of dehydration. Not only
for yourself but especially for the elderly and kids.
I also listed a pet link as well.
Healthy Blessings,
Darla
Forwarded Info:
The body’s initial responses to dehydration are:
1.thirst to increase water intake along with
2.decreased urine output to try to conserve water. The urine will
become concentrated and more yellow in color
The following are further signs and symptoms of dehydration:
dry mouth
the eyes stop making tears
sweating may stop
muscle cramps
nausea and vomiting
lightheadedness (especially when standing).
Read the entire article:
http://www.medicinenet.com/dehydration/page3.htm
PETS:
http://www.petplace.com/dogs/dehydration-in-dogs/page3.aspx
http://www.petplace.com/cats/dehydration-in-cats/page1.aspx
________________________________________________________________________
2b. Re: Health: Dehydration
Posted by: “Ann
One very quick test for dehydration is to pull up a tiny bit of skin
on the back of the hand. When released, the skin should go back to
normal instantly. If it takes a second or 2, the person is dehydrated.
Ann in Arkansas
Natural Citrus Deodorant
2 parts baking soda
2 parts white clay
1 part dried powdered lemon or orange peel
Mix all together well. Dust on whenever necessary.
http://groups.yahoo.com/group/NativeAmericanVoiceForHealth/
Lemon Poppy Seed Bread
Posted by: “gram4two”
Lemon Poppy Seed Bread
2 C sugar
1 c vegetable oil
3 eggs
1 1/2 tsp vanilla extract
1 tsp lemon extract
2 Tbsp poppy seeds
3 C all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp salt
1 1/2 c milk
Icing:
2 TBSP lemon juice
3/4 c confectioners’ sugar
Preheat oven to 350*F.
Grease and flour 2 loaf pans.
Combine sugar, oil, eggs, vanilla and lemon extracts in a large
bowl; mix well. Stir in poppy seeds
Sift together flour, baking powder and salt. Add flour mixture and
milk to sugar mixture alternately, mixing well after each addition.
Divide batter evenly between prepared pans.
Bake loaves for 45 min. or until a toothpick inserted in center
comes out clean. Loosen edges from sides of pans. Cool loaves in
pans for 10 min. Turn out onto wire racks.
For icing, blend lemon juice and confectioners’ sugar in a small
bowl. Drizzle over warm loaves.
Number of Servings: 20
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2. Lemon Thyme Tea Bread
Posted by: “gram4two”
Lemon Thyme Tea Bread
1 3-ounce package cream cheese, softened
3 tablespoons butter, softened
2/3 cup sugar
1 egg
1 cup plus 2 tablespoons all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 tablespoon snipped fresh lemon thyme or thyme
1 teaspoon finely shredded lemon peel
1 recipe Lemon Glaze (see recipe below)
Grease and lightly flour an 8x4x2-inch loaf pan; set aside.
In a medium bowl, beat the cream cheese and butter with electric
mixer on high speed until light and fluffy. On medium-low speed,
gradually add the sugar, beating well. Add the egg and beat mixture
until combined.
In a small bowl, stir together flour, baking powder, and salt. Add
to creamed mixture alternately with milk, beginning and ending with
flour mixture and beating well after each addition. Stir in lemon
thyme and lemon peel. Spread batter into prepared pan.
Bake in a 350 degree F oven for 45 to 50 minutes or until a wooden
toothpick inserted near the center of the loaf comes out clean. Cool
in pan on wire rack for 10 minutes. Remove the loaf from pan; place
on the rack.
Drizzle Lemon Glaze over the warm loaf. Cool completely.
Makes 1 loaf (16 servings)
Lemon Glaze:
In a small bowl, stir together 1/2 cup sifted powdered sugar and 1/2
teaspoon finely shredded lemon peel. Stir in enough lemon juice or
milk (about 1 teaspoon) to make a drizzling consistency.
http://groups.yahoo.com/group/BreadsandBeyond/
All -To-Myself Cheesecakes
Posted by: “Sharon
All -To-Myself Cheesecakes
12 servings
Wow, these are good. They are so easy to make and very elegant. I got the
recipe from another group and it was posted by Colleen Smith.
Ingredients:
12 Chocolate sandwich cookies with filling
2 8 ounce packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup semisweet chocolate pieces
2 teaspoons shortening
Split cookies keeping filling on one side of cookie. Line muffin pans with
foil bake cups. Place filling covered cookie in bake cups, filling side up.
Set aside.
In a medium-size mixing bowl, beat cream cheese, sugar and
vanilla until smooth and fluffy. Beat in eggs just till well mixed. Spoon
cream cheese mixture into bake cups.
Crush remaining cookies and sprinkle
over cream cheese mixture.
Bake, uncovered, in a 325° oven for about 25
minutes or till set. Cool.
In a small saucepan, melt chocolate pieces with
shortening over low heat, stirring frequently. Drizzle over baked
cheesecake. Cover and chill.
Makes 12 single-serving cheesecakes.
http://groups.yahoo.com/group/RecipesLostandFound/
1. Low Fat Red Chile Soup with Chicken, Mushrooms & Zucchini (Chileatal
Posted by: “Richard
Low Fat Red Chile Soup with Chicken, Mushrooms & Zucchini (Chileatale Raja)
1 tablespoon extra-virgin olive oil
1 medium white onion, halved and sliced 2 cloves garlic, peeled
2 tablespoons ground ancho chile
2 tablespoons masa harina
1/4 teaspoon salt
4 cups reduced-sodium chicken broth, divided
8 ounces shiitake mushrooms, stemmed and sliced 1/2 inch thick (about 3
cups)
1 medium zucchini, cut into 1/4-inch cubes
1 large sprig fresh flat-leaf parsley
2 boneless, skinless chicken breast halves (12-14 ounces), cut crosswise
into 1/2-inch-thick slices
lime wedges for garnish
1. Heat oil in a large saucepan over medium heat. Add onion and garlic and
cook, stirring regularly, until golden, 5 to 7 minutes. Transfer the onion
and garlic to a food processor or blender. Add ground chile, masa harina,
salt and 11/2 cups broth; process until smooth.
2. Return the puree to the saucepan. Bring to a boil over medium-high heat,
whisking constantly, until slightly thickened, about 2 minutes. Add the
remaining 21/2 c;ups! broth, mushrooms, zucchini and parsley and return to a
boil. Reduce heat to medium-low and simmer for 10 min- utes. Stir in chicken
and continue to simmer until cooked through, 6 to 8 minutes more. Remove
parsley and ladle into soup bowls. Serve with a wedge of lime
MAKES 4 SERVINGS. ABOUT 11/2 CUPS EACH.
Per serving: 220 calories; 6 g fat ( 1g sat,3 g mono), 50 mg cholesterol;
15 g carbohydrate; 26 g protein; 3 g fiber; 764 mg sodium
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2. Mexican Skillet Rice
Posted by: “Richard
Mexican Skillet Rice
Serving Size : 6
3/4 pound lean ground pork or lean ground beef
1 medium onion — chopped
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
3 cups cooked brown rice
1 16-ounce can pinto beans — drained
2 4-ounce cans diced green chiles
1 medium fresh tomato — seeded and chopped (optional)
Fresh cilantro sprig — for garnish
Cook meat in large skillet over medium-high heat until brown, stirring to
crumble; drain.
Return meat to skillet. Add onion, chili powder, cumin and salt; cook until
onion is soft but not brown. Stir in rice, beans and chiles; thoroughly
heat. Top with tomato; garnish with cilantro. Serve immediately.
Source: “The Rice Council” via weekday recipes
Per Serving (excluding unknown items): 347 Calories; 14g Fat (35.0% calories
from fat); 17g Protein; 40g Carbohydrate; 6g Dietary Fiber; 41mg
Cholesterol; 549mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1
Vegetable; 1 1/2 Fat.
NOTES : Microwave Oven Instructions:
1. Combine meat and onion in a 2- to 3-quart baking dish, stirring well.
Cover with wax paper and cook on HIGH 4 to 5 minutes, stirring after 2
minutes, or until meat is no longer pink. Drain.
2. Add chili powder, cumin, salt, rice, beans and chiles. Cook on HIGH 4 to
5 minutes, stirring after 2 minutes, or until thoroughly heated. Top with
tomato.
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3. Rice And Chili Pepper Casserole
Posted by: “Richard
Rice And Chili Pepper Casserole
1 cup rice, cooked
1/2 lb. Monterey Jack cheese
1 cup sour cream
1 can (4 oz.) diced green chili peppers
paprika
Cook rice and allow to cool. Spray a 2 qt. casserole; put in a layer each of
rice, peppers, sliced or grated cheese and sour cream. Make two layers and
sprinkle with paprika. Heat in 350 degree oven until the sour cream bubbles,
about 30 minutes.
Serves 4-6
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4. Ot: Some more great groups for the summer
Posted by: “*~Tamara~*”
http://groups.yahoo.com/group/soups-salads-and-salad-dressings/
All kinds of soups, salads and dressings....Beth’s new group
http://groups.yahoo.com/group/Cheesecake-Fiesta/
A cheesecake fiesta
http://groups.yahoo.com/group/SierrasPalace/
APPETIZERS, DIPS, PARTY TRAYS AND DRINKS!
http://groups.yahoo.com/group/TexasRecipeConnection/
Sierra’s other wonderful group
http://groups.yahoo.com/group/simply-side-dishes/
Do you find yourself stuck in a rut when it comes to your side dish recipes?
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5. Diabetic Black Bean Cheesecake with Salsa
Posted by: “Richard
Diabetic Black Bean Cheesecake with Salsa
Yield: 8 servings as an entree
4 flour tortillas
3 packages (8-oz. each) reduced-fat cream cheese, room temperature
6 eggs or 1-1/2 C. no-cholesterol real egg product
1 can (15 oz/) black beans, rinsed, drained
1/2 jalapeño chili, finely chopped
3 tsp. minced garlic
2 tsp. Worcestershire sauce
2 tsp. ground cumin
1/2 tsp. dried oregano leaves
1/2 tsp. salt
1/2 tsp. cayenne pepper
salsa, as garnish - you choose the hotness
Lightly grease 9” springform pan and line with overlapping tortillas. Beat
cream cheese in large bowl until smooth; beat in eggs. Mix in remaining
ingredients, except salsa. Transfer mixture to prepared springform pan.
Bake at 300 degrees until center is set and sharp knife inserted halfway
between center and edge of cheesecake comes out almost clean, 1-3/4 to 2
hours. Cool to room temperature on wire rack. Refrigerate overnight.
Remove side of pan. Cut cheesecake into 8 wedges. Cook wedges of cheesecake
in lightly greased large
skillet over medium-low heat until browned on both sides. Garnish each wedge
with small dollop of salsa.
Nutritional Information Per Serving (1/8 of recipe):
Calories: 229, Fat: 6.7 g, Cholesterol: 165.8 mg,
Sodium: 793 mg, Protein: 20.8 g, Carbohydrate: 24.5 g
Diabetic Exchanges: 1-1/2 Bread/Starch, 2 Meat
Source: 1,001 Delicious Recipes for People with Diabetes Via All Around
Cooking
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6. Kick Butt Hummus
Posted by: “Richard
Kick Butt Hummus
For the Serious Chile-Head
2 15 oz cans chickpeas — drained & rinsed
8 cloves roasted garlic — or 1/2 head
8 cloves fresh garlic — chopped
4 oz lemon juice
4 oz tahini — or more
olive oil
3/4 tsp red savina powder
3/4 tsp smoked chocolate habanero powder
ground cumin — to taste
salt — to taste
cilantro — chopped finely
Place garlic in food processor and process until finely chopped. Add
chickpeas, tahini, habanero powders, cumin, salt and a bit of cilantro.
With machine running, add olive oil in a thin stream. Puree until
smooth. Add a touch of salt and pepper, to taste.
To serve, remove to serving bowl. Surround with pita triangles. Chop
cilantro and garnish hummus. Drizzle extra oil on top. Maybe a touch of
habanero powder, for color.
Makes enough for a large crowd
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7. Spicy Cilantro Hummus
Posted by: “Richard
Spicy Cilantro Hummus
Yield: 8 servings
2 cans garbanzo beans, drained, reserving 2 tablespoons liquid
1/4 cup packed cilantro leaves
3 tbsp fresh lemon juice
2 tbsp ORTEGA® diced jalapeños
1 tbsp olive oil
1 clove garlic, peeled
1/4 tsp ground cumin
1/4 tsp salt
1 pkg pita wedges or crackers (optional)
Procedures
Place beans and reserved liquid, cilantro, lemon juice, jalapeños, olive
oil, garlic, cumin
and salt in food processor; cover. Process until smooth. Serve with pita
wedges or crackers.
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8. Habanero Hummus
Posted by: “Richard
Habanero Hummus
2 15oz Cans Garbanzo beans
1 Whole Habanero chile (and or 1 tsp habanero powder)
1 Red Bell Pepper, Roasted, seeded, skin removed
10 Cloves Garlic
10 Cloves Roasted Garlic
1/3 Cup Tahini
1 tsp Salt
1/2 tsp cumin
Juice of 2 Lemons (about 6 Tbs)
2 Tbs Olive Oil
GARNISH:
Cayenne or Paprika
Olive Oil
Drain garbanzo beans, reserve liquid from one can. put all ingredients
in a food processor or blender, process till smooth. Add reserved liquid
(or more olive oil) if hummus is too thick.
To serve: Put into a serving dish, sprinkle with cayenne or paprika and
a drizzle of olive oil.
Serve with toasted pita wedges. Also great with veggies.
This recipe makes about 2 cups and is easily halved.
This is another great group owned by *~Tamara~*
http://groups.yahoo.com/group/Simply-Spicy/
Texas Stuffed Jalapeños
Posted by: “Richard
Texas Stuffed Jalapeños
INGREDIENTS
1 11oz. can of whole, pickled jalapeño peppers (approx. 12 peppers)
sliced in half and seeded
1 8 oz. cream cheese, softened
1/3 cup finely shredded Colby Jack or Cheddar cheese
1/4 cup pecans, finely chopped
2 tbsp. green onion, finely chopped
3 tbsp. milk
Salt to taste
DIRECTIONS
Whip cream cheese and milk until fluffy. Fold in pecans, cheese and
green onion. Fill jalapeños using a spoon or pastry bag.
Serves 12
http://groups.yahoo.com/group/Simply-Spicy/
4 Raspberry Pudding Cake Recipes
Posted by: “oommpapa
Red Velvet Pudding Cake recipe
1 (12 ounces) package whole frozen raspberries (not in syrup)
1 (18.25 ounce) box devil’s food cake mix plus the specified amount
of cooking oil and eggs to make cake)
2 cups water
1 (6 ounce) package raspberry gelatin
1 tablespoon cornstarch
2 ounces semisweet chocolate
confectioners’ sugar
1 (16 ounce) container frozen whipped topping (optional)
Heat oven to 375 degrees F. Lightly spray a 13 x 9-inch baking pan with
nonstick cooking spray.
Spread raspberries evenly over bottom of pan.
Prepare cake according to package directions and pour batter over
raspberries.
Heat 2 cups water until boiling and in mixing bowl, mix water, raspberry
gelatin and cornstarch together. Pour gelatin mixture over cake batter. Bake 40
to 45 minutes or until a wooden pick inserted in center comes out clean.
Chop chocolate into small pieces and sprinkle over cake. Dust with
confectioners’ sugar.
Serve with whipped topping, if desired.
source: _http://www.recipegoldmine.com/cakepudd/red-velvet-pudding-cake.html_
(http://www.recipegoldmine.com/cakepudd/red-velvet-pudding-cake.html)
Raspberry Fudge Pudding Cake recipe
2 (10 ounce) packages frozen red raspberries in syrup, thawed
1/2 cup all-purpose flour
1 tablespoon unsweetened cocoa powder
1 teaspoon baking powder
2 tablespoons butter, softened
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1/4 cup milk
1/3 cup packed brown sugar
2 tablespoons unsweetened cocoa powder
Sweetened Whipped Cream, recipe below
Vanilla ice cream, optional
Heat oven to 350 degrees F.
Drain thawed berries, reserving 3/4 cup syrup. Set aside.
In a bowl combine flour, 1 tablespoon cocoa powder and baking powder; set
aside.
In a medium mixing bowl beat butter with an electric mixer on medium speed
for 30 seconds. Add 1/2 cup brown sugar and the vanilla extract; beat until
well combined. Alternately add flour mixture and milk, beating until smooth
after each addition. Spread batter in a greased 2-quart square baking dish.
Spoon drained raspberries over batter. Pour raspberry syrup on top.
Combine remaining 1/3 cup brown sugar and 2 tablespoons cocoa powder;
sprinkle evenly over batter. Bake about 40 minutes or until wooden pick, inserted
about 1/2 inch into cake portion, comes out clean. Cool about 1 hour on a wire
rack.
Serve warm with sweetened whipped cream or ice cream.
Sweetened Whipped Cream: In a small chilled mixing bowl combine 2/3 cup
whipping cream and 2 tablespoons sugar and 1 teaspoon vanilla extract. Beat with
chilled beaters of an electric mixer on medium speed until soft peaks form.
Do not over-beat.
Source:
_http://www.recipegoldmine.com/cakepudd/raspberry-fudge-pudding-cake.html_
(http://www.recipegoldmine.com/cakepudd/raspberry-fudge-pudding-cake.html/)
Raspberry Pudding Cake recipe
1 cup granulated sugar
1 egg
1 1/2 tablespoons butter
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
2 cups raspberries
Combine all ingredients except raspberries. Mix well. Add raspberries.
Batter will be thick. Pour into a greased 9-inch square pan.
Bake at 300 degrees F for 40 to 50 minutes.
Source: _http://www.recipegoldmine.com/cakepudd/raspberry-pudding-cake.html_
(http://www.recipegoldmine.com/cakepudd/raspberry-pudding-cake.html)
Warm Chocolate Raspberry Pudding Cake recipe
Frosting:
3 ounces fine-quality bittersweet chocolate (not unsweetened)
1/2 cup seedless raspberry jam (about 5 ounce)
1/2 cup heavy cream
Cake Batter:
1/2 cup boiling water
1/3 cup plus 2 teaspoons unsweetened cocoa
powder (not Dutch process)
1/4 cup whole milk
1/2 teaspoon vanilla extract
1/3 cup seedless raspberry jam (about 3 1/2 ounce)
1/2 cup (1 stick) unsalted butter, softened
1/3 cup packed light brown sugar
1/3 cup granulated sugar
2 large eggs
1 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 pint raspberries (for garnish)
Heat oven to 350 degrees F. Generously butter a 9 x 2-inch round cake pan.
To make the frosting, chop the chocolate.
In a small heavy saucepan bring jam, cream, and chocolate to a simmer,
stirring occasionally, until smooth. Pour frosting into cake pan.
To make the cake batter, whisk together boiling water and cocoa powder until
smooth and whisk in milk, vanilla extract and jam.
In a large bowl with an electric mixer beat together butter and sugars until
light and fluffy and add eggs 1 at a time, beating well after each addition.
Into another bowl sift together flour, baking soda and salt and add to egg
mixture in batches alternately with cocoa mixture, beginning and ending with
flour mixture and beating well after each addition. Pour batter evenly over
frosting mixture and bake in middle of oven 30 to 35 minutes, or until a tester
inserted into cake comes out clean (frosting on bottom will still be
liquid). Cool cake slightly in pan on a rack, 10 to 20 minutes. Cake may be made 1
day ahead, cooled completely in pan and left in pan, covered, at room
temperature. Reheat cake, uncovered, at 350 degrees F for 10 to 15 minutes.
Run a thin knife around edge of pan and twist pan gently back and forth on a
flat surface to loosen cake. Invert a cake plate with a slight lip over cake
pan and holding pan and plate together with both hands, invert cake onto
plate.
Serve cake garnished with raspberries.
Yield: 6 servings
Source:
_http://www.recipegoldmine.com/cakepudd/warm-choc-raspberry-pudding-cake.html_
(http://www.recipegoldmine.com/cakepudd/warm-choc-raspberry-pudding-cake.html)
http://groups.yahoo.com/group/RecipesLostandFound/
1a. Apple Pudding Cake
Posted by: “oommpapa
Apple Pudding Cake recipe
1 cup all-purpose flour
1 cup firmly packed brown sugar, divided
1/4 teaspoon salt, optional
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/3 cup apple cider or apple juice
2 1/2 cups sliced, peeled apples or
1 (20 ounce) can sliced apples, drained*
1 tablespoon cinnamon imperials
1 3/4 cups apple cider or apple juice
In medium-size mixing bowl, combine flour, 1/2 cup of the sugar, salt,
baking powder and baking soda. Add oil, vanilla extract and the 1/3 cup
apple cider
or apple juice, mixing until smooth. Gently stir in apples and cinnamon
imperials.
Spread mixture evenly in a 9-inch square pan. Sprinkle remaining sugar over
apple mixture. Carefully pour remaining 1 3/4 cups apple cider or apple
juice over batter.
Bake at 350 degrees F for about 55 minutes or until cake is done.
Cool slightly before serving with whipped topping or frozen yogurt, if
desired.
Yield: 8 servings.
Per Serving - 2/3 cup: 250 Calories, 1 g dietary fiber, 4 g fat, 124 mg
sodium
Microwave Method:
Prepare according to above directions, spreading mixture in glass 8-inch
square
microwave-safe baking dish. Sprinkle remaining sugar over batter. Pour apple
cider
or apple juice over mixture. Cook on HIGH 12 minutes or until cake tests
done,
turning dish every 3 minutes. Cool slightly before serving.
Suggested apple varieties: Empire, Gala, Golden Delicious, Ida Red,
Jonagold, Jonathan, McIntosh or Rome.
source: _http://www.recipegoldmine.com/cakepudd/apple-pudding-cake.html_
(http://www.recipegoldmine.com/cakepudd/apple-pudding-cake.html)
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2. Crazy Cake
Posted by: “oommpapa
Crazy Cake
1 cup brown sugar
2 cups very hot water
1/2 cup cocoa
1 pkg. marshmallows
1 chocolate cake mix
1/2 cup chopped nuts
In a 9 x 13 inch cake pan, mix together sugar and cocoa.
Stir in water. Scatter marshmallows over mixture. Prepare
cake mix per directions on box and spoon over cocoa mixture.
Sprinkle nuts on top. Bake at 350* for 45 to 50 minutes.
During baking, the cake forms on top and a nice chocolate
sauce forms on the bottom! No frosting required.
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3. Black Forest Pudding Cake
Posted by: “oommpapa
Black Forest Pudding Cake recipe
1 1/4 cups granulated sugar, divided
1 cup all-purpose flour
3 tablespoons cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup butter or margarine, melted
1 1/2 teaspoons vanilla extract
1/2 cup packed light brown sugar
1/4 cup cocoa powder
1 1/4 cups hot water
1/4 cup kirsch (cherry-flavored liqueur) or 2 tablespoons
water plus 1/2 teaspoon almond extract
Cherry pie filling
Heat oven to 350 degrees F.
Combine 3/4 cup granulated sugar, flour, 3 tablespoons cocoa,
baking powder and salt in large bowl. Add milk, melted butter and
vanilla extract; beat until smooth. Spread into an 8-or 9-inch square baking
pan.
Stir together remaining 1/2 cup granulated sugar, brown sugar and
1/4 cup cocoa in small bowl; sprinkle mixture evenly over batter.
Combine hot water and kirsch; pour over batter. Do not stir.
Bake 40 minutes or until center is almost set. Let stand 15 minutes;
spoon into dessert dishes, spooning sauce from bottom of pan over top.
Serve with cherry pie filling.
Yield: 8 to 10 servings
Source:
_http://www.recipegoldmine.com/cakepudd/black-forest-pudding-cake.html_ (http://www.recipegoldmine.com/cakepudd/black-forest-pudding-cake.html)
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4. Chocolate Eclair Pudding Cake
Posted by: “oommpapa
Chocolate Eclair Pudding Cake recipe
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
2 tablespoons cornstarch
2 cups milk
2 egg yolks, slightly beaten
2 tablespoons butter, melted
2 teaspoons vanilla extract
Heat oven to 350 degrees F.
Measure flour, baking powder, salt, sugar and cornstarch
into 8-inch square (glass only) baking pan. Pour milk into
dry ingredients. Add slightly beaten egg yolks from
separated eggs, melted butter and vanilla extract.
Wire whip to blend. Will be a soupy batter.
Bake for 50 minutes until cake pulls away from pan sides.
Chocolate Frosting:
1/2 cup confectioners’ sugar
2 tablespoons baking cocoa
3 tablespoons hot water
While still warm pour a drizzle of this mixture
over cake from measuring cup. Serve warm.
Source:http://www.recipegoldmine.com/cakepudd/chocolate-eclair-pudding-cake.ht
ml
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5a. Chocolate Pudding Cake
Posted by: “oommpapa
Chocolate Pudding Cake recipe
1 cup sifted flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 tablespoons cocoa
1/2 cup milk
1 teaspoon vanilla extract
3 tablespoons margarine, melted
1/2 cup chopped pecans
Sift together flour, sugar, baking powder, salt and cocoa.
Add, stirring in with spoon, milk, vanilla extract, melted
margarine and chopped pecans. Pour into well greased
8-inch square pan.
Pudding:
1/2 cup granulated sugar
1/2 cup light brown sugar
2 tablespoons cocoa
1 cup boiling water
Whipped topping (optional)
Maraschino cherries (optional)
Combine granulated sugar, light brown sugar, cocoa and
boiling water. Pour gently over batter. Bake at 350 degrees F
for 30 to 40 minutes. When completely cooled, turn upside down
on serving dish. You may have to ease it out with a knife.
Garnish with whipped topping and cherries.
Source: _http://www.recipegoldmine.com/cakepudd/chocolate-pudding-cake.html_
(http://www.recipegoldmine.com/cakepudd/chocolate-pudding-cake.html)
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6. Fudge Puddin’ Cake
Posted by: “oommpapa
Fudge Puddin’ Cake recipe
This was a popular dessert years ago. It is an easy, one-bowl cake spread in
a pan, and a thin, boiling mixture of sugar, cocoa, coffee, and water is
poured all over the top. During baking, the thin mixture sinks to the bottom and
thickens beautifully, while the cake rises to the top. The dessert can be
served warm or at room temperature, but it is not a good “keeper”; it is best
eaten within a day or so of making. Store at room temperature, tightly
covered. Terrific served warm with good vanilla ice cream.
Cake:
1 cup unsifted all-purpose flour
3/4 cup granulated sugar
4 tablespoons unsweetened cocoa powder,
preferably Dutch process
1 1/2 teaspoons baking powder
Pinch of salt
2/3 cup water
1 teaspoon vanilla extract
1/4 cup (1/2 stick) unsalted butter, melted
Adjust rack to center of oven. Heat oven to 350 degrees F.
Butter an 8-inch square cake pan.
Into medium bowl, sift flour, sugar, cocoa powder, baking powder
and salt. Add vanilla extract to water, then add to dry ingredients
along with melted butter. With hand-held electric mixer at
low speed or a large whisk, beat until ingredients are well-mixed
and most lumps are out of batter. Turn into prepared pan; spread level,
then push batter slightly higher in corners. Let stand at room
temperature while you prepare the Topping.
Topping:
3/4 cup firmly packed light brown sugar
1/3 cup unsweetened cocoa powder, preferably Dutch process
2 tablespoons granulated sugar
1 1/2 teaspoons instant coffee granules
Pinch salt
1 cup water
In small, heavy-bottom saucepan, combine all ingredients except water.
Mix well, pressing out as many lumps as possible with back of spoon.
Add water. Place over medium heat; stir almost constantly until mixture
comes to a boil, scraping sides of pan occasionally and pressing out any
lumps with back of spoon. Remove from heat; immediately but carefully
pour boiling hot mixture all over cake batter. Don’t pour too much in any
one place. Using pot holders, very carefully transfer the hot pan to the
preheated oven. Bake 24 to 31 minutes, or just until cake tester inserted
into center of cake emerges with a few moist crumbs clinging to it.
Do not overbake. Cool on rack at least 1 hour before serving.
source: _http://www.recipegoldmine.com/cakepudd/fudge-puddin-cake.html_
(http://www.recipegoldmine.com/cakepudd/fudge-puddin-cake.html)
http://groups.yahoo.com/group/RecipesLostandFound/
Grandma’s Ice Cream (Doesn’t need an ice cream freezer)
3 cups whipping cream
3 cups milk
3 cups granulated sugar
Juice of 3 lemons
Juice of 3 oranges
3 bananas, mashed
Combine cream, milk and sugar. Stir until dissolved. Place in oblong or
square freezer container. Freeze about 1/4 hour or until mushy; then
add juices and bananas. Mix well. Freeze until firm.
Serves 12.
source: www.nancyskitchen.com
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