Beautiful Wednesday

Finally a nice cool morning here in the Antelope Valley. it's about 45 degrees this morning. How nice! I have been waiting all summer for the cool crisp nights and morning to come back. Anyway, 1/2 way through the work week . Way to go!
Have a great day!!

Kent

About Food Buzz

I want to thank everyone who has welcomed me as a member of Food Buzz.I signed up here on Monday night .if you are into food , desserts or whatever, then you should check out this site. I have signed up to see if I can become a "featured " blogger. I have to wait a week or so to find out. But I will let you know either way. The exposure for me that could come from this site is phenomenal. Anyway, again ,I want to thank all the new friends I already have made from this site!

Really and sincerely,
Kent

Berry-Almond Quick Bread

This wholesome quick-bread recipe is just what you need; whatever berries you have on hand go into a versatile, whole-grain buttermilk batter that can be baked into muffins, loaves or even doughnutlike mini Bundts.


Ingredients


1 1/2 cups whole-wheat pastry flour, (see Note) or whole-wheat flour

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

1 cup nonfat buttermilk, (see Tip)

2/3 cup brown sugar

2 tablespoons butter, melted

2 tablespoons canola oil

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 cups fresh or frozen berries, (whole blackberries, blueberries, raspberries; diced strawberries)

1/2 cup chopped toasted sliced almonds, (see Tip), plus more for topping if desired


Preparation

1.Preheat oven to 400°F for muffins, mini loaves and mini Bundts or 375°F for a large loaf. (See pan options, above.) Coat pan(s) with cooking spray.

2.Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a large bowl.

3.Whisk eggs, buttermilk, brown sugar, butter, oil, vanilla and almond extract in another large bowl until well combined.

4.Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add berries and almonds. Stir just to combine; do not overmix. Transfer batter to the prepared pan(s). Top with additional almonds, if desired.

5.Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.

Tips & Notes

Make Ahead Tip: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.
Equipment: Pan options: 1 large loaf (9-by-5-inch pan); 3 mini loaves (6-by-3-inch pan, 2-cup capacity); 6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake); 12 muffins (standard 12-cup, 2 1/2-inch muffin pan)

Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it in the baking section of the supermarket or online at King Arthur Flour, (800) 827-6836, bakerscatalogue.com.

Tips: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.

To toast sliced almonds: cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Per serving: 220 calories; 7 g fat (2 g sat, 3 g mono); 41 mg cholesterol; 33 g carbohydrates; 6 g protein; 3 g fiber; 183 mg sodium; 81 mg potassium.



2 Carbohydrate Serving



Exchanges: 1 starch, 1 other carb, 1 fat

Shrimp and Cremini Mushrooms with Whole Wheat Pasta

Dinner Monday night! I love pasta and pesto sauce. Wheat pasta is so good, and way better for you than regular pasta. I usually keep some on hand for making an easy but good meal. I just tossed it with some shrimp and Cremini mushrooms, in pesto ,fresh garlic, and olive oil. Real quick,and real good. Accompanied by a fresh garden salad and some rosemary bread. Umm,Umm!  Unfortunately i forgot to get a picture,as I had a teleconference i had to be on. Oh well, next time

Apple Cupcakes with Cinnamon-Marshmallow Frosting

Shredded apple replaces some of the oil and keeps the cake moist in these cinnamon-spiked cupcakes. There is a generous amount of fluffy marshmallow frosting to mound or pipe on top for a festive look. Be sure to frost them right after you make the frosting—it stiffens as it stands and becomes more difficult to spread.


Ingredients:


Cupcakes

1 1/2 cups shredded peeled apples

1/2 cup diced dried apples

3 tablespoons packed light brown sugar, plus 3/4 cup, divided

1 teaspoon ground cinnamon, divided

1/3 cup canola oil

2 large eggs

1 teaspoon vanilla extract

3/4 cup whole-wheat pastry flour

3/4 cup cake flour

3/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup nonfat buttermilk

Frosting

1 cup light brown sugar

1/4 cup water

4 teaspoons dried egg whites (see Note), reconstituted according to package directions (equivalent to 2 egg whites)

1/4 teaspoon cream of tartar

Pinch of salt

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon, plus more for garnish


Preparation

1.To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with cupcake liners or coat with cooking spray.

2.Combine shredded and dried apples in a bowl with 3 tablespoons brown sugar and 1/4 teaspoon cinnamon. Set aside. Beat oil and the remaining 3/4 cup brown sugar in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in eggs one at a time until combined. Add vanilla, increase speed to high and beat for 1 minute.

3.Whisk whole-wheat flour, cake flour, baking soda, salt and the remaining 3/4 teaspoon cinnamon in a medium bowl.

4.With the mixer on low speed, alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Stir in the reserved apple mixture until just combined. Divide the batter among the prepared muffin cups. (The cups will be full.)

5.Bake the cupcakes until a toothpick inserted into the center of a cake comes out clean, 20 to 22 minutes. Let cool on a wire rack for at least 1 hour before frosting.

6.To prepare frosting: Bring 2 inches of water to a simmer in the bottom of a double boiler (see Tip). Combine 1 cup brown sugar and 1/4 cup water in the top of the double boiler. Heat over the simmering water, stirring, until the sugar has dissolved, 2 to 3 minutes. Add reconstituted egg whites, cream of tartar and pinch of salt. Beat with an electric mixer on high speed until the mixture is glossy and thick, 5 to 7 minutes. Remove the top pan from the heat and continue beating for 1 minute more to cool. Add vanilla and 1/2 teaspoon cinnamon and beat on low just to combine. Spread or pipe the frosting onto the cooled cupcakes and sprinkle cinnamon on top, if desired.

Tips & Notes

Make Ahead Tip: Store unfrosted cupcakes airtight at room temperature for up to 1 day.
Equipment: 12 (1/2-cup) muffin cups

Ingredient Note: Dried egg whites are pasteurized so this product is a wise choice in dishes that call for an uncooked meringue. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets or online at bakerscatalogue.com.

Nutrition

Per cupcake: 267 calories; 7 g fat (1 g sat, 4 g mono); 35 mg cholesterol; 48 g carbohydrates; 4 g protein; 2 g fiber; 188 mg sodium; 73 mg potassium.



3 Carbohydrate Serving

The Rock Inn

One of the hidden gems here in the Antelope Valley is the Rock Inn I am amazed at the amount of people I run into,who have lived here for many years more than me, and are unaware of this place. I worked here for over 4 years myself ,helping to develop some of the menu items. It is a fun relaxing place,though very busy with the Harley Davidson crowds on Sat. and especially Sundays. The menu is mostly standard fair,with burgers and uch. But if you want a pulled bbq pork sandwich or a smoked tri-tip sandwich, then there is none better than right here. Anyway, check it out And if you're in the area of Lake Hughes, Calif. I recommend stopping in.And if you like it, you can rent a room and stay the night!

Need To Know That Old Food Will Last?

This site here Still Tasty ,will let you know how long food and condiments, or anything else, wil last.
Check it out, Just click on "Still Tasty' above.
Kent

How do you improve Potted Possum Sauce?

Worse Than Locking Your keys In Your Car

On A Quick Note

I had a really good weekend. What made it so good was 1. I talked to my cousin Connie in Kansas. We hadn't talked in years. It was really good to hear from you Connie-thanks!; and 2nd- I reconnected with most of my old 'click from way back  when I was in the Explorer Post and we were in high school. I hadn't been in contact with any of them in over 25 years. It all started by going to a website for my highschool alma matter, -John A. Rowland. I found an email address for one of my old friends We then connected on Facebook. And from there ,like Facebook will do, it just branched out. Anyway, I need to do some follow up now,and get a couple phone numbers. But it's great to be back in touch with old friends. Some of these which go back to middle school.(Which we called junior high or intermediate school in my day).

Cream Cheese Brownies

Brownie Layer:


1/2 cup (113 grams) unsalted butter, cut into pieces

4 ounces (114 grams) unsweetened chocolate, coarsely chopped

1 1/4 cups (250 grams) granulated white sugar

1 teaspoon pure vanilla extract
2 large eggs
1/2 cup (70 grams) all purpose flour
1/4 teaspoon salt

Cream Cheese Layer:
8 ounces (227 grams) cream cheese, at room temperature
1/3 cup (65 grams) granulated white sugar
1 teaspoon pure vanilla extract
1 large egg

Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 x 9 inch (23 x 23 cm) square baking pan that has been lined with aluminum foil across the bottom and up two opposite sides of the pan. Set aside.




In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir in the sugar and vanilla extract. Add the eggs, one at a time, beating well (with a wooden spoon) after each addition. Stir in the flour and salt and beat, with a wooden spoon, until the batter is smooth and glossy and comes away from the sides of the pan (about one minute). Remove 1/2 cup of the brownie batter and set aside. Place the remainder of the brownie batter evenly into the prepared pan.



Then in the bowl of your food processor (or with a hand mixer), process the cream cheese until smooth. Add the sugar, vanilla, and egg and process until creamy and smooth. Spread the cream cheese filling over the brownie layer. Spoon small dollops of the reserved brownie batter evenly on top of the cream cheese filling. Then with a table knife or wooden skewer, swirl the two batters without mixing them.



Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown. Remove from oven and place on a wire rack to cool. Refrigerate the brownies until they are firm enough to cut into squares (at least two hours). Once chilled, remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into 16 squares. It is a good idea to have a damp cloth nearby to wipe your knife between cuts. These brownies can be stored in the refrigerator for several days.



Makes about 16 - 2 inch squares.

Back To the Grind & Happy Belated Anniversary

Well, it's back to work again. Weekends never seem long enough. sorry the posts are a little late today. I was having some issues getting logged in to my own blog!?. Don't really know why. And now I would like to back track to Sept. 19th. I totally forgot my parents wedding anniversary. So I would like to wish Mom & Dad a belated Happy 58th Wedding Anniversary. 58 years! Wow!. That is really an achievment, especially in this day and age. Love you two-Kent

Dad-front right
Mom-back left

Peanut Butter Truffle Brownies

Craving chocolate and sweet peanut butter all wrapped up into one indulgent bar? Here's a quick and easy recipe.  Start with a no-fail brownie mix, then add layers of peanut butter and melted chocolate chips. Yum.




Prep Time: 20 min

Total Time: 2 hours 30 min

Makes: 36 brownies

1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix

Water, vegetable oil and eggs called for on brownie mix box

Filling

1/2 cup butter, softened

1/2 cup creamy peanut butter

2 cups powdered sugar

2 teaspoons milk

Topping

1 cup semisweet chocolate chips

1/4 cup butter


1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)

2. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.

3. In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.

4. In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.

High Altitude (3500-6500 ft): Follow High Altitude directions for 13x9-inch pan on brownie mix box.





Special Touch

Cut brownies into bite-size treats for a dessert buffet.



Nutrition Information:

1 Brownie: Calories 200 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 105mg; Total

Sunday

I am going to try to get more pricing put up on my web page and on my bog sales page. For me it is time consuming ,as I am learning as I do it. So just keep checking back for updates. Also, I have to get something put together to give away to you for being loyal followers. Not exactly sure what it will be. But I kind of have an idea. Anyway, have a nice relaxing Sunday.Hit the beach or the mountains, or the lake. Whatever the weather and time permits.
All for now! Kent

Strawberries and Cream Dessert Squares from Betty Crocker

Voted Best Red Carpet Dessert of 2008! Looking for that new dessert to wow a crowd? It's the one that you'll make over and over, and everyone asks for the recipe? Try this one, made easier with a cookie mix.




Prep Time: 30 min

Total Time: 2 hours 30 min

Makes: 20 servings
Crust


1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2 cup butter or margarine, softened

1 egg

Filling

1 cup white vanilla baking chips (6 oz)

1 package (8 oz) cream cheese, softened

Topping

4 cups sliced fresh strawberries

1/2 cup sugar

2 tablespoons cornstarch

1/3 cup water

10 to 12 drops red food color, if desired


1. Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.

2. In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.

3. In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.

High Altitude (3500-6500 ft): No change.






Variation

Make it your way using 4 cups of your favorite fresh fruit.



Nutrition Information:

1 Serving: Calories 270 (Calories from Fat 120); Total Fat 13g (Saturated Fat 8g, Trans Fat 1g); Cholesterol 35mg; Sodium 150mg; Total Carbohydrate 34g (Dietary Fiber 0g, Sugars 24g); Protein 3g Percent Daily Value*: Vitamin A 6%; Vitamin C 35%; Calcium 2%; Iron 4% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 1/2 Fat Carbohydrate Choices: 2

*Percent Daily Values are based on a 2,000 calorie diet.

A BOTTLE OF WINE----A TOUCHING STORY ALL WOMEN WILL ENJOY.

This comes courtesy of my cousin Louise in Kansas. Thanks Louise!


THE BOTTLE OF WINE



For all of us who are married, were married, wish you were married, or wish you weren't married, this is something to smile about the next time you see a bottle of wine:



Sally was driving home from one of her business trips in northern Arizona when she saw an elderly Navajo woman walking on the side of the road.



As the trip was a long and quiet one, she stopped the car and asked the Navajo woman if she would like a ride.



With a silent nod of thanks, the woman got into the car.



Resuming the journey, Sally tried in vain to make a bit of small talk with the Navajo woman. The old woman just sat silently, looking intently at everything she saw, studying every little detail, until she noticed a brown bag on the seat next to Sally.



'What in bag?' asked the old woman.



Sally looked down at the brown bag and said, 'It's a bottle of wine. I got it for my husband.'





The Navajo woman was silent for another moment or two. Then speaking with the quiet wisdom of an elder, she said:



'Good trade.... .'

Saturday

Hope everybody's week was good to them. It's always nice when the weekend gets here. But then it goes so fast. I have no real plans for the weekend. I think I'll be doin' up some BBQ ribs on Sunday. it is still excellent weather for bbqueing here so better enjoy still while we can. Though I am one who will use the outdoor grill and bbq year round. Are winters here get pretty cool, but we don't get much rain or snow.

Anyway, I'll blog up some more later. Have a great day!
Kent

Try This Buttery Treat for Your Pancreas

Creamy, luscious, buttery-smooth -- and it may be good for your pancreas, too. We're talking about the avocado.Why? Because it's got plant fats. And recent research shows that getting more of your dietary fat from plants instead of animals could offer a protective edge against pancreatic cancer.
Don't Give Up the Fat

In a 6-year study of more than half a million people, those with the highest intake of saturated fat -- particularly if it was from red meat and dairy sources -- had the greatest risk of pancreatic cancer. But here's the good news: People who got most of their fats from plant sources had no increased risk.

Fabulous Fat Substitutes


So how can avocados help you cut back on animal fat? Try a few slices on your bagel -- instead of cream cheese -- when you crave something fatty. Or make guacamole instead of ranch dip for your baked chips. Or, instead of cubes of cheese, fold chunks of avocado into pasta salad.

Chocolate Peanutbutter Cheesecake

If you like peanutbutter and chocolate, your going to love this one. And it is made with fresh ground peanutbutter. We're real fortunate to have a market here that has a machine that grinds the peanuts right on the spot and turns them into peanutbutter. This cheesecake came out really good.

A Fruit For Wrinkles?

It's long been recommended eating berries for their health-protective fiber and antioxidants. But new information about ellagic acid - an antioxidant found in numerous fruits, especially raspberries, strawberries and cranberries (as well as vegetables and nuts) - points to berries' potential as a topical application to help prevent collagen destruction and moderate the inflammatory response. A great deal of well-designed research shows that many compounds in berries, whether applied to the skin or eaten in the form of whole fruit, are among the most protective nutrients your body can utilize. Until topical ellagic-acid-based preparations are widely available, eating berries regularly is one of the best, not to mention tastiest, moves you can make for overall health.

Ooey Gooey Caramel Cake

1 box Betty Crocker® SuperMoist® yellow cake mix


1/4 cup Gold Medal® all-purpose flour

1 cup water

1/3 cup vegetable oil

3 eggs

1 bag (8 oz) milk chocolate-coated toffee bits

1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)

Sweetened whipped cream, if desired

Caramel topping, if desired


Total Time: 35 min1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.

2. In large bowl, beat cake mix, flour, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the toffee bits. Pour into pan.

3. Reserve 1/2 cup dulce de leche. Spoon remaining dulce de leche by teaspoonfuls onto batter.

4. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Drop reserved dulce de leche by spoonfuls over top of cake and spread evenly. Sprinkle with remaining toffee bits. Cool about 1 hour before serving. Top each serving with whipped cream and caramel topping.

High Altitude (3500-6500 ft): Increase flour to 1/3 cup.





Substitution

You can substitute crushed chocolate-covered English toffee candy bars for the toffee bits.

Purchasing

Dulce de leche, a caramelized condensed milk, can be found near the sweetened condensed milk in the grocery store.



Nutrition Information:

1 Serving: Calories 370 (Calories from Fat 130); Total Fat 14g (Saturated Fat 6g, Trans Fat 1g); Cholesterol 55mg; Sodium 310mg; Total Carbohydrate 54g (Dietary Fiber 0g, Sugars 39g); Protein 5g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 10%; Iron 6% Exchanges: 1 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 2 1/2 Fat Carbohydrate Choices: 3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Happy Friday

Only a few more hours of the work week. I know you will make it. Hope everybody has had a good week. I have been busy trying to set up online shopping of my website and a "buy" page directly from this blog. You can see the link on the right side. It is an unbelievable amount of work behind the scenes to get all this up and going. But I have the time right now ,and I know it will be worth it in the end. So please bare with me if it seems like I am not getting much done that fast. if you have never built a website or done a blog. you have no idea . I understand why people would pay $1500 to $5000 or more to have a website built for them. Anyway, I'll ramble some another time.
Have a great day!
Kent

Pineapple Almond Shake

Description
The almonds in this invigorating shake make it a terrific source of protein, and blanching your own almonds is a great kitchen activity for kids.


Ingredients
1/4 cup blanched almonds
1 cup roughly chopped fresh pineapple
1/2 cup ice, crushed or cubes
1/2 teaspoon pure maple syrup
1/4 cup rice milk or soy milk
1/2 cup pineapple juice


Instructions
Grind the almonds in a blender to a fine powder.

Add all the ingredients and blend until smooth.

Pour into 3 large drinking glasses.
(If you want to make more, repeat the recipes. Most blenders will accommodate only enough for 3.)

Chocolate Crisps

Here is a diabetic friendly snack!


When you need a chocolate fix, these rich-tasting morsels will do the trick
Ingredients:
1 tablespoon butter
1/4 cup sugar
1 large egg white
2 tablespoons all-purpose flour
1 tablespoon unsweetened cocoa powder
1/2 ounce finely chopped unsweetened chocolate, (1 1/2 tablespoons)
1 teaspoon vanilla extract
Pinch of salt
Confectioners' sugar, (optional)

Preparation

1.Preheat oven to 300°F. Coat a baking sheet with nonstick cooking spray.
2.Melt butter in a small saucepan over medium heat. Swirl the pan until the butter is lightly browned, about 1 minute. Transfer to a medium bowl. Whisk in sugar. Add egg white, flour, cocoa, unsweetened chocolate, vanilla and salt and whisk until smooth.
3.Drop the batter by heaping teaspoonfuls, about 2 inches apart, onto the prepared baking sheet. Bake until set in the center, 12 to 15 minutes. Immediately transfer the cookies with a spatula to a rack to cool. (If the cookies begin to stick before all are removed, return the pan briefly to the oven.) Dust the cookies with confectioners' sugar if using.
Nutrition
Per cookie: 38 calories; 2 g fat (1 g sat); 3 mg cholesterol; 6 g carbohydrates; 1 g protein; 17 mg sodium; 23 mg potassium.

1/2 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate

The rise of naan

A sandwich is a sandwich. But a naanwich, well, that's a phenomenon that has popped up all over the nation as Americans warmly embrace the South Asian clay oven bread known as naan.

No longer restricted to Indian restaurants or ethnic grocery stores, the airy and supple flatbread is now proffered in the bread aisles of Whole Foods, Trader Joe's and even many large grocery chains. Meanwhile, Sabri Naanwich shops serving their trademarked dish have risen all over Canada, and chefs in this country offer several non-trademarked versions of the inevitably named sandwich.

Still, the mainstreaming of naan (which rhymes with John) comes as a mixed blessing to Indian culinary authority, teacher and cookbook author Julie Sahni.

On one hand, "it shows the growing familiarity with Indian culture," she said. But on the other hand, some packaged versions in the bread aisle "can be just horrible -- dry, bready and so expensive, nothing at all what naan was ever supposed to be like."

Indeed, this clay-oven bread, which came to India from Central Asia with the 16th-century Mogul emperor Babur, is supposed to puff up like a crisp, tender pastry quilt and emerge from the oven in less than a minute. Pulled apart and devoured hot, naan should taste "like a dream and need nothing else on it," Sahni said.

But can that dream be re-created at home?

The answers are yes and no. Sahni and her fellow Indian cooking expert Monica Bhide agreed that commercial versions can cook up nicely. "I especially love the Pillsbury frozen naan," Bhide said.

Scratch versions, however, can be a bit more complicated. Even though they are fairly easy to assemble, some require long rising times, and no one seems to agree on how best to duplicate the intense radiant heat of a tandoor, the traditional clay oven. Various suggestions include using a pizza stone, bricks in the oven, a hot toaster oven, a cast-iron pan, a barbecue grill or a broiler.

We tested a few recipes and cooking methods and found that the fastest and tastiest recipe came from Madhur Jaffrey's "Indian Cooking." It includes a combination of yogurt, yeast, egg and baking powder to create a fluffy, elastic dough that rose in about an hour.

"You can't compare it to bread from a tandoor," said Jaffrey, who shares her recipes and food memories in her recent memoir "Climbing Mango Trees." "But I worked hard to develop a recipe to make a dough that is smooth and silky to make the bread stretchy and chewy, as it should be."

Naan

Prep: 25 minutes

Rise: 1 hour

Cook: 4 minutes

Makes: 6 large breads



Adapted from Madhur Jaffrey's "Indian Cooking." If you would like a darker bread, place 3 to 4 inches from a heated broiler for 30 seconds after the bread is baked.



Ingredients:

2/3 cups hot milk

2 teaspoons each: extra-fine sugar, active dry yeast

3 ¾ cup flour

1 teaspoon each: salt, baking powder

2 tablespoons vegetable oil plus more for bowl

2/3 cup plain yogurt, lightly beaten

1 large egg

Melted butter, optional

Put milk in a bowl. Add 1 teaspoon of the sugar and all of the yeast. Stir to mix. Set aside until the yeast has dissolved and the mixture is frothy, 15-20 minutes.

Sift the flour, salt and baking powder into a large bowl. Add the remaining 1 teaspoon of sugar, the yeast mixture, 2 tablespoons of the vegetable oil, the yogurt and the egg. Mix; form into a ball of dough.

Knead dough on a clean work surface until smooth and satiny, about 10 minutes. Form into a ball. Pour about ¼ teaspoon of oil into a large bowl; roll the dough in it. Cover the bowl with a piece of plastic wrap; set aside in a warm, draft-free place until the dough has doubled in bulk, 1 hour.

Heat oven to 500 degrees. Heat a heavy baking tray (or an upside down cast iron skillet) in the oven. Punch down the dough; knead it again. Divide into six balls. Keep five covered while you work with the sixth. Roll ball into a tear-shaped naan about 10 inches long and 5 inches wide.

Remove the hot baking tray from the oven; slap naan onto it. Put it immediately into the oven for 4 minutes. It should puff up. Keep the naan warm by wrapping it in a clean kitchen towel; repeat with remaining dough. Serve hot after brushing with melted butter, if you like.

Nutrition information

Per serving: 377 calories, 17% of calories from fat, 7 g fat, 1 g saturated fat, 40 mg cholesterol, 65 g carbohydrates, 12 g protein, 492 mg sodium, 2 g fiber.

Glazed Lemon Bread

Glazed Lemon Bread Recipe


Print OptionsPrint (no photos)Print (with photos)

Tip: eggs rise better when they are at room temp. If you are pressed for time and have cold eggs, put them in a bowl of warm water (not hot, warm) for a few minutes before using.



Ingredients

4 ounces (1 stick, 8 Tbsp) butter, softened*

1 cup minus 1 Tbsp granulated sugar

1 Tbsp honey

2 eggs (room temp)

1 Tbsp lemon zest

1/2 cup whole milk

1/2 teaspoon salt

1 1/2 cups flour

1/2 teaspoon ground cardamom

1 teaspoon baking powder

Glaze



1/4 cup lemon juice

1/3 cup sugar

1 Tbsp honey

* Do not soften butter in microwave. Either leave a stick of butter on kitchen counter for an hour, or place between two pieces of wax paper and rollout with a rolling pin to soften.



Method

1 Preheat oven to 350°F. Butter a 4x8-inch loaf pan.



2 Beat the butter until fluffy, about 2 minutes. Add the sugar and honey, continue to beat until creamy, a few minutes more. Add eggs, one at a time, beating after each addition to incorporate. On low speed, slowly beat the milk in. Mix in lemon zest.



3 Sift together the flour, salt, cardamom, baking powder. Add to the wet ingredients, beating until smooth.



4 Place batter in prepared pan and bake for 1 hour at 350°F.



5 While the lemon bread is baking, prepare the glaze. Heat the glaze ingredients - lemon juice, sugar, honey - in a small saucepan until the sugar is completely dissolved.



6 Once you have removed the bread from the oven, poke holes all over the top with a thin skewer (this will help the glaze penetrate). Spoon the glaze over it while the bread is still in the pan and is still hot. Let cool for 10 minutes before removing from pan and slicing to serve.



Makes one loaf.

Happy Birthday To My Wonderful Sister

Happy Birthday Jenni!




Today is my sisters Birthday, she is _ _ years old today. All I am gonna say is I am 47 for 3 more weeks,and she is just a little bit older than me. Wow! I just wanted to make sure I got this up today. If you would like to wish her Happy Birthday yourself, feel free to leave a comment down at the bottom of this post. Sorry, I don't have a picture to put up. I must make sure to take some next time I see her.



Have a Fantastic Day!



Kent

Ahh! The Caramel Sauce

This is such a tasty sauce. it is good all by itself, but I recommend putting it on ice cream, or cheesecake. You can also dip apples,or strawberries in it!
Umm,umm good. And of course it is handmade in small batches by me.

Strawberry Pie

When strawberries are abundant, and you want a recipe that showcases both their beauty and flavor, try this Strawberry Pie (Tart). This recipe is from Carole Walter's book Great Pies & Tarts and it starts with a pre baked pie crust that is filled with fresh strawberries that are all coated with a shiny, tangy flavored, gelatinized raspberry sauce made with fresh raspberries. Absolutely delicious. You can serve this tart plain or it is even better with a dollop of softly whipped cream.



.



A few notes on the pie crust. First, you can use either a 9 inch (23 cm) pie or tart pan, and you can use any type of pre baked pie crust. My choice is this buttery and crisp shortbread crust that is very easy to put together. Just place the ingredients in your food processor and give them a quick whirl until you see the pastry start to come together. Then simply press the pastry into your tart or pie pan and place the pan in the freezer. We freeze the pastry shell because it needs to be pre baked, and freezing makes covering the crust with parchment paper and filling it with pie weights unnecessary. Once the crust is baked, it needs to be completely cooled before filling with the strawberries and raspberry sauce.

Of course, the strawberries take center stage in this pie, so we need to use great tasting ones. That means you need to resist making this pie when strawberries are out of season and have little flavor (even if they look good). If you are lucky enough to live close to a u-pick strawberry farm or a farmer's market, that would be my choice for fresh strawberries. However, in the summer you can also get pretty good tasting strawberries at your local grocery stores. When choosing strawberries look for fragrant, plump, firm, uniformly sized, bright-red berries with no white or green "shoulders" at the stem end. The green leaf-like cap or hull should still be attached and not brown or wilted. There should be no soft spots, bruising or mildew. Always check the underside of the container to make sure there are no squashed berries or red juice (sign of overripe berries). Strawberries range in size and can be as small as a grape to as large as a golf ball. Size is not the deciding factor to taste but generally the larger berries are not as flavorful. Strawberries are a delicate fruit and do not store well. If not using immediately store in a single layer on a paper towel-lined tray in the refrigerator up to 2-3 days. Do not wash or remove caps before storing as strawberries absorb moisture.



Now, before we cut the strawberries into slices, we need to make the gelatinized raspberry sauce. While you can use fresh raspberries, I prefer frozen unsweetened raspberries. They need to be defrosted first and then strained to remove the seeds. A little sugar and blackberry jam are added to the strained raspberry sauce and this mixture is heated until it thickens. Then a jelly, made with unflavored gelatin that has been activated with water, is folded into the raspberry sauce. The sauce is placed in the refrigerator until it starts to gel, and then the final step is to fold it into the strawberries. The cut strawberries, all coated with the delicious raspberry sauce, are placed in the cooled pie shell and refrigerated for a few hours until firm.



This strawberry pie is best served the day it is made, but it can be covered and stored in the refrigerator for a few days. Lovely on its own, but it is hard to resist a dollop of softly whipped cream.





Shortbread Crust: Grease with butter, or a non stick cooking spray, a 9 inch (23 cm) pie plate or tart pan with a removable bottom.



In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps. Place the pastry in the prepared pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. (Can use the back of a spoon to smooth the surface of the pastry.) Pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)



Preheat oven to 425 degrees F (220 degrees C) and place rack in center of oven.



When the pastry is completely chilled, bake until the crust is golden brown, about 13 - 15 minutes. Remove from oven and place on a wire rack to cool while you make the filling.



Filling: Defrost the frozen unsweetened raspberries and then process them in a food processor or blender until pureed. Transfer to a fine mesh strainer placed over a large bowl and force the juice from the berries by gently pressing the berries with the back of a large spoon. (All that should remain in the strainer is the raspberry seeds.)



Then in a small measuring cup sprinkle the gelatin over 1/4 cup (60 ml) of cold water. Let this mixture sit for about five minutes, or until softened, and then microwave for a few seconds to dissolve the gelatin.



Meanwhile, place the raspberry puree, along with the sugar and jam, in a medium sized saucepan over low heat. Stir with a wire whisk until the jam dissolves and the sauce comes to a boil. Simmer for about 10 minutes, stirring occasionally. Stir in the dissolved gelatin. Remove from heat and stir in the lemon juice. Transfer the raspberry sauce to a bowl and refrigerate until the mixture starts to gel (this will take about 45 to 60 minutes).



Meanwhile, cut the strawberries into 1/4 inch slices. Place the strawberries slices in a large bowl and fold in the thickened raspberry sauce, making sure all the strawberries are coated with the sauce. Pour the strawberries into the baked and cooled pie shell and place in the refrigerator until firm (about three hours).



Serve with softly whipped cream, if desired. Cover and refrigerate any leftovers. Can be stored in the refrigerator for a couple of days.



Serves 8.









Shortbread Crust:



1 cup (130 grams) all purpose flour



1/3 cup (35 grams) confectioners (powdered or icing) sugar



1/8 teaspoon salt



1/2 cup (114 grams) cold unsalted butter, cut into pieces



Filling:



12 ounce bag (340 grams) frozen unsweetened raspberries



1/4 cup (60 ml) cold water



1 package (1/4 ounce) (7 grams) unflavored gelatin



3/4 cup (150 grams) granulated white sugar



2 tablespoons seedless blackberry or raspberry jam



4 cups (about 2 pounds) (900 grams) fresh strawberries



1 1/2 teaspoons fresh lemon juice

New Order Page Link

Well, I am having some issues with pasteing certain html code into my website . So, I have created, or rather I am creating a blogger order page. There is a link on the right side of my blog page here. You can check it out if you want. I am using Pay Pal and I can accept all major credit cards through them also. But for now this page is still being created, thought it is functional. But first I need to get an order form set up also. There will also be a link to the order page on the website

Blueberry-Maple Muffins

Whole-wheat flour and flaxseeds give these maple syrup-sweetened blueberry muffins a delicious, nutty flavor. Compared to a traditional version of the recipe, they have four times the dietary fiber and substitute healthful monounsaturated fat (canola oil) for saturated fat (butter).


1/5 cup whole flaxseeds


1 cup whole-wheat flour

3/4 cup plus 2 tablespoons all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

1/2 cup pure maple syrup

1 cup nonfat buttermilk, (see Tip)

1/4 cup canola oil

2 teaspoons freshly grated orange zest

1 tablespoon orange juice

1 teaspoon vanilla extract

1 1/2 cups fresh blueberries

1 tablespoon sugarPreparation


1.Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.

2.Grind flaxseeds in a spice mill (such as a clean coffee grinder) or dry blender. Transfer to a large bowl. Add whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt; whisk to blend. Whisk eggs and maple syrup in a medium bowl until smooth. Add buttermilk, oil, orange zest, orange juice and vanilla; whisk until blended.

3.Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula just until moistened. Fold in blueberries. Scoop the batter into the prepared muffin cups. Sprinkle the tops with sugar.

4.Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly.

Tips & Notes

Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Nutrition

Per muffin: 208 calories; 8 g fat (1 g sat, 4 g mono); 36 mg cholesterol; 31 g carbohydrates; 6 g protein; 3 g fiber; 184 mg sodium; 149 mg potassium.



2 Carbohydrate Serving



Exchanges: 1 starch, 1/2 other carbohydrate, 1 1/2 fat

4 Tips for a Gluten-Free Diet

An estimated two million Americans have celiac disease, an inherited, autoimmune disorder that tends to run in families. Symptoms are caused by eating foods that contain gluten, and, like many autoimmune conditions, the disease itself can be triggered by physical and emotional stress.




If you are one of the one in 133 Americans with celiac disease, you should be following a gluten-free diet - for life. Even a small amount of gluten can cause problems and result in damage to the small intestine. The good news is that following a gluten-free diet can greatly improve and may even completely resolve symptoms, heal existing intestinal damage, and prevent further problems. Use the following as a guide to a gluten-free diet:



1.Avoid all foods containing wheat, oats, barley and rye.

2.Read labels carefully. Gluten can turn up in cold cuts, soups, candies, and soy sauce. Look for ingredients such as starch, modified food starch, hydrolyzed vegetable protein (HVP), hydrolyzed plant protein (HPP), texturized vegetable protein (TVP), binders, fillers, excipients, extenders, malt, and natural flavorings, all of which may indicate the presence of gluten.

3.Look for grocers that specialize in gluten-free products - mixes for muffins, pizza dough and bread are available.

4.Know where gluten can be hidden in products we use every day, such as stamp and envelope adhesive, medicines, and vitamins.

The Celiac Disease Foundation (www.celiac.org) and the Celiac Sprue Association (www.csaceliacs.org) have more information on gluten-free foods.

My Dog , Jasmine, Left Early!

Fruit-Filled Dessert Tacos

Cookies shaped like taco shells are filled with fresh fruit salsa for a fun and pretty dessert.Ingredients


Cookie Tortillas

3 tablespoons all-purpose flour

1/4 teaspoon ground cinnamon

Pinch of salt

1 large egg white

1/4 cup sugar

1 1/2 teaspoons butter, melted

1 1/2 teaspoons canola oil

1/4 teaspoon vanilla extract

Fruit Salsa

2 tablespoons sugar

2 tablespoons lime juice

2 tablespoons tequila, (optional)

1 tablespoon orange liqueur, (optional)

3/4 cup diced pineapple

3/4 cup diced mango, (1 small) or peach (1 large)

1 cup diced strawberries

1 tablespoon coconut flakes, toasted (optional)

Cilantro, or mint sprigs for garnish
 
Preparation


1.To make cookie tortillas: Preheat oven to 325°F. Coat 2 baking sheets with cooking spray. Line them with parchment paper or foil and coat again.

2.Whisk flour, cinnamon and salt in a small bowl. Whisk egg white, 1/4 cup sugar, butter, oil and vanilla in a mixing bowl until smooth. Add the dry ingredients and whisk until blended.

3.Drop the batter by scant tablespoonfuls onto the prepared baking sheets; allow for 3 cookies per baking sheet. With a metal spatula or the back of a spoon, spread each mound of batter into a circle 4 to 4 1/2 inches in diameter.

4.Bake the cookies one sheet at a time, until lightly browned, about 7 to 9 minutes. Immediately lift the parchment or foil from the baking sheet and place it on the counter. Carefully slip a flat metal spatula under each cookie to loosen it. Return the cookies to the baking sheet and place in the oven for about 1 minute to soften. Drape the cookies over a clean wooden dowel or broom handle, about 1 inch in diameter. Let cool.

5.To make salsa & assemble tacos: Combine 2 tablespoons sugar, lime juice, tequila and orange liqueur, if using, in a medium bowl; stir to dissolve the sugar. Add pineapple, mango and strawberries and toss gently. Just before serving, spoon the fruit salsa into the tortilla cookies and garnish with toasted coconut, if using, and a cilantro or mint sprig.

Tips & Notes

Make Ahead Tip: The cookies can be prepared ahead (through Step 4) and stored in an airtight container for up to 1 week. Do not leave them sitting out in a humid kitchen.

Nutrition

Per serving: 190 calories; 4 g fat (1 g sat, 1 g mono); 4 mg cholesterol; 40 g carbohydrates; 2 g protein; 2 g fiber; 52 mg sodium; 208 mg potassium.



2 1/2 Carbohydrate Serving



Exchanges: 1 fruit, 1 1/2 other carbohydrate, 1 fat



 

Mini Shepherd's Pies

From EatingWell: January/February 2008 —

.In EatingWell's take on Shepherd's Pie, we replace the potato topping with convenient, delicious frozen squash puree. And they're baked in individual ramekins to guarantee perfectly sized servings and help you get it on the table fast.

Ingredients


2 teaspoons extra-virgin olive oil

1/2 cup chopped onion

12 ounces 93%-lean ground beef

2 tablespoons all-purpose flour

1 tablespoon tomato paste

1 cup reduced-sodium beef broth

6 ounces baby spinach, chopped

3/4 teaspoon salt, divided

1/2 teaspoon garlic powder, divided

2 12-ounce packages frozen winter squash puree, thawed

1/3 cup finely shredded Parmesan cheese




1.Position rack in upper third of oven; preheat broiler.

2.Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring, until beginning to soften, about 2 minutes. Reduce heat to medium, stir in beef, flour and tomato paste, and cook, stirring, until the beef is mostly browned, about 3 minutes. Add broth, scraping up any browned bits with a wooden spoon. Bring to a boil and cook, stirring occasionally, until the broth is the consistency of thick gravy, about 4 minutes. Stir in spinach, 1/4 teaspoon salt and 1/4 teaspoon garlic powder; cook until the spinach is just wilted, about 1 minute. Remove from the heat.

3.Place squash in a fine-mesh sieve and gently press on it to extract excess liquid. Transfer to a bowl. Stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon garlic powder. Divide the meat mixture among four 10-ounce broiler-safe ramekins. Top each with about 1/2 cup of the squash. Place the ramekins on a baking sheet.

4.Broil until heated through and bubbling around the edges, about 10 minutes. Sprinkle with cheese and broil until it is just melted, about 3 minutes more.

Tips & Notes

Make Ahead Tip: Equipment: Four 10-ounce broiler-safe ramekins

Nutrition

Per serving: 336 calories; 13 g fat (5 g sat, 3 g mono); 70 mg cholesterol; 26 g carbohydrates; 29 g protein; 5 g fiber; 708 mg sodium; 421 mg potassium.



1 1/2 Carbohydrate Serving



Exchanges: 1 starch, 1 vegetable, 2 lean meat, 1/2 fat



 

Test Your Knowledge With This Trivia Quiz!

http://www.arcamax.com/weirdnews/q-1201

Thought this would be something fun. I got 3 out of 10 correct. See what you come up with. Have a great Tuesday!

Kent

Solving The Hotdog And The Bun Delema

Isn't it frustrating to get 10 hotdogs and only 8 buns?!  Well, this guy fixes that problem!

Blueberry Cheesecake

Ok, here it is. Blueberry Cheesecake, made with fresh blueberries. This one came out really well. Even has a made from scratch fresh blueberry topping. Fresh blueberries are getting more expensive this time of year though. This may have to be a seasonal item. I do have some fresh raspberries though?.Maybe I'll try a raspberry CC.

Worlds Biggest Burger

The world’s biggest hamburger has been unveiled.
The enormous meal sells for $499 at Mallie’s Sports Grill and Bar in Southgate, Michigan, USA. Restaurant owner Steve Mallie said it took eight hours to bake the bun big enough to hold the 185lb (84kg) burger.

He said: ”Being in the Guinness World Records book is the greatest accomplishment we’ve ever done. ”I’ve worked my entire life to build this restaurant and being able to have the notoriety of Guinness makes it just that bit more rewarding.”

The burger is baked for 15 hours before it is topped with cheese, lettuce and tomato and wheeled out into the restaurant on a trolley. It is just one of the weird and wonderful feats marked in the latest edition of the Guinness World Records, which is published recently.

via

Rating 3.29 out of 5

Red Velvet Cake & Cupcakes Recipe

Red Velvet Cake & Cupcakes Recipe


•3/4 cup buttermilk

•3/4 teaspoon vanilla

•2 cups all-purpose flour

•2 Tablespoons dark Dutch process cocoa powder

•1 teaspoon cinnamon, ground

•3/4 teaspoon baking soda

•1/2 teaspoon salt

•1 1/4 cup sugar

•3/4 cup canola oil

•2 large eggs

•1 teaspoon vinegar

•1 teaspoon red food coloring, or 1/8 teaspoon of Wilton red gel cake color

How To Make Red Velvet Cake

1.Preheat the oven to 350 degrees F. Spray or butter one 8 X 8 - inch square baking pan, or prepare 12 cupcake tins with paper liners. Wilton silicone cupcake pans also work well.

2.In a small bowl, whisk buttermilk and vanilla, and set aside.

3.Blend flour, cocoa, cinnamon, baking soda and salt together in another bowl, and set aside.

4.Cream the sugar and oil together on medium - high speed in a large bowl fitted with a whisk attachment. Add one egg at a time and whisk. Add vinegar and food coloring or gel, and beat the batter well.

5.With mixer on low - medium speed, add half the flour and cocoa mixture to the batter, alternating with the buttermilk, and scraping as needed between additions. Mix until batter is nice and smooth with no lumps.

6.Pour the batter into the prepared 8 X 8 - inch pan, or divide evenly between the cupcake tins. If the recipe is to be doubled for a 9 - inch double layer round cake, pour equal amounts of batter into buttered or sprayed pans. Otherwise, prepare 24 cupcake tins with liners.

7.Bake cake for 30 - 40 minutes, or until a pick comes out clean. Bake cupcakes for approximately 20 - 25 minutes or until tops spring back when lightly touched.

8.Cool square cake and cupcakes completely on wire racks before frosting or freezing.

9.Cool round layers 10 - 15 minutes before loosening, then remove them from the pans, and cool completely.

10.At this point, the cake, layers and cupcakes can be wrapped and frozen for later use.

Cream Cheese Frosting

•6 ounces cream cheese, softened

•4 Tablespoons butter, softened

•4 Tablespoons solid shortening

•2 cups confectioners' or powdered sugar

•1 teaspoon vanilla extract

•1-2 Tablespoon milk, if necessary

How To Make Cream Cheese Frosting

1.Using a stand mixer, and fitted with a paddle attachment, or in a medium to large bowl and a hand mixer, beat softened cream cheese, butter and shortening together on medium speed until creamy.

2.Add confectioners' sugar 1/2 cup at a time and beat after each addition, scraping the sides of the bowl when necessary. Beat until smooth and fluffy.

3.Turn mixer to low, add vanilla and beat again, adding milk only if needed for proper spreading or piping consistency. Cover bowl with damp towel until ready to use.

How To Assemble & Decorate a 9-inch Round Red Velvet Cake

1.Pick out a pretty cake platter and smear a good size dab of frosting on the plate. Place one round cake layer on the plate. Spread a thick coat of frosting over this layer and place the second layer on top, pressing down lightly to seal.

2.Put approximately 1 cup of frosting in a pastry bag fitted with a medium size star tip and set aside.

3.Frost the sides and top of cake using an off-set spatula, making sure to seal all edges evenly.

4.Using the pastry bag, place 12 evenly spaced rosettes on the top of the cake.

5.Refrigerate any leftovers. Cake can be wrapped in plastic wrap and frozen.

How To Decorate Red Velvet Cupcakes

1.Spread the cream cheese frosting over the tops of the cupcakes as desired.

2.Or, place frosting in a large pastry bag fitted with a large star or rosette tip.

3.Starting close to the cupcake, firmly squeeze the bag and frosting through the tip in a round motion, finally swirling the frosting into a peak.

4.Leave as is, or decorate with sprinkles, colored sugar or finely crumbled red velvet cake crumbs.

Makes one 8 X 8-inch square cake, or 12 regular size cupcakes. The recipes for Red Velvet Cake and Cream Cheese Frosting can be doubled to make and decorate one thick 9-inch double layer, round cake or 24 cupcakes.









Read more: http://baking-decorating-cakes.suite101.com/article.cfm/red_velvet_cake_recipe#ixzz0RhPH0eGf

So What Happened To The Filming Location Pictures I Mentioned On Saturday ?

So, I know I mentioned something about posting some pictures of the filming locations around the Antelope Valley here. Well, me and a good friend of mine started out in his car. first, we wanted to hit the bank. But, the ATM was down, so when we were getting ready to leave the bank, someone passing by pointed out that we had a flat. Hmm. So, we called AAA, and waited about 1/2 an hour for them to show up. They changed the tire, and we went off to get the flat fixed and put back on the car. long story short, after messing around about 21/2 hours passed,and we really didn't have enough time to drive all over. So, we just settled for going to one of our favorite watering holes and had a few "sasparila's" and a bite to eat. So, hopefully we may get out during the next week and get some pictures taken.
I'll keep you posted. Anyway, try to have a really good Monday, and look for some pictures and comment on my latest -a Blueberry Cheesecake- coming on Tuesdays blog.
Bye for now!
Kent

Chocolate Mousse Cake

Ingredients:




For the chocolate sponge cake: 4 egg whites, 2 egg yolks, 1/4 tsp. cream of tartar, 1 pinch salt, 1/3 cup sugar, 1 tsp. vanilla extract, 1/4 cup flour, 1/4 cup cocoa powder.

For the chocolate mousse follow my chocolate mousse recipe.

For decorating the chocolate mousse cake: 5 cubes semi-sweet baker's chocolate (about 5 oz.),

75 ml. whipping cream,

1 tsp. vanilla extract,

white chocolate shavings.



Recipe: Start with the chocolate sponge cake. Beat egg whites, cream of tartar and salt in a bowl until foamy. Add the sugar slowly and continue beating until stiff peaks. Fold in egg yolks and vanilla and continue beating until thoroughly mixed. Combine flour and cocoa and add them slowly through a sieve in the mixture while mixing. Line a 20-inch square baking pan with parchment paper and pour the batter in on a thin layer. Bake in a preheated oven at 325 F for 20 minutes. Let the sponge cake cool down and refrigerate. Cut the cold cake with a 3-inch pastry ring. You should get at least 20 rounds. Wrap the walls of ten 3-inch pastry rings with plastic wrap and arrange them on a tray lined with parchment paper. Place one slice of sponge cake on the bottom of each ring. Top with chocolate mousse and repeat one more time. Refrigerate for 2 hours. In the meantime, melt the semi-sweet chocolate with the cream and vanilla over double boiler and cool it down to 45 C. Pour the chocolate topping over each mousse cake, sprinkle with white chocolate shavings and refrigerate for 1 hour more. Before serving pull up gently the pastry rings from around the chocolate mousse cakes.

Chocolate Mousse

Chocolate Mousse Recipe


Print OptionsPrint (no photos)Print (with photos)

Ingredients

4 1/2 ounces bittersweet chocolate, finely chopped

2 tablespoons (1 ounce) unsalted butter, diced

2 tablespoons espresso or very strong coffee (I used decaf espresso from a local Starbucks)

1 cup cold heavy cream

3 large eggs, separated

1 tablespoon sugar



(Optional) Raspberries and extra whipped cream





Method

1 Whip the cream to soft peaks, then refrigerate.



2 Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.



3 Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.



4 When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.



5 Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)



Serves 5-8, depending on the size of the servings.

More Of "Capitalism" At It's Best!?

Some of these videos don't quite fit in my blog format. You can click right on the video or on the title to be redirected to watch it on You Tube

Had To Post This Joke

Bob was in trouble. He forgot his wedding anniversary. His wife was really pissed.

She told him “Tomorrow morning, I expect to find a gift in the driveway that goes from 0 to 200 in 6 seconds AND IT BETTER BE THERE !!”

The next morning he got up early and left for work. When his wife woke up, she looked out the window and sure enough there was a box gift-wrapped in the middle of the driveway.

Confused, the wife put on her robe and ran out to the driveway, brought the box back in the house.

She opened it and found a brand new bathroom scale.

Bob has been missing since Friday.



via



Rating 4.33 out of 5

Texas Sheet Cake Recipe with Chocolate Frosting

Texas Sheet Cake Recipe with Chocolate Frosting


Recipes for Dark Chocolate Cake, Toasted Pecans & Cocoa Fudge Icing

© Donna Diegel



Sep 19, 2009

Easy chocolate recipe for Texas Sheet Cake, dark chocolate fudge icing and toasted pecans. Moist cake with cocoa, buttermilk and a touch of cinnamon.



The saying goes, "Everything in Texas is bigger!" This moist and delicious Texas Sheet Cake is proof indeed that good things come in big packages. Easy chocolate recipe for the best dark chocolate cake ever!



Texas Sheet Cake Recipe

•3 teaspoons all-purpose flour

•3 cups all-purpose flour

•3 cups white sugar

•1 1/2 teaspoons baking soda

•1 1/2 teaspoons ground cinnamon

•1/2 teaspoon salt

•1 cup water

•3/4 cup (1 1/2 sticks) butter

•1/3 cup Dutch processed cocoa

•3/4 cup buttermilk

•1 1/2 teaspoon pure vanilla extract

•3 large eggs

How To Make a Texas Sheet Cake

1.Preheat oven to 375 degrees F. Spray or grease 18 X 12 inch baking pan, and dust the inside with 3 teaspoons flour.

2.In a large bowl, combine 3 cups flour, sugar, baking soda, ground cinnamon and salt together. Set aside.

3.In a small saucepan, bring water, butter and cocoa to a boil.

4.Combine buttermilk, vanilla and eggs in a small bowl and whisk well.

5.With an electric mixer, and using the paddle attachment, combine dry ingredients with cocoa and butter mixture and beat well on medium speed.

6.Add buttermilk and egg mixture, beat again, scraping bowl as needed. Don't over mix the cake batter. 2 minutes should be enough.

7.Pour into prepared baking pan, and bake at 375 degrees for 20 minutes, or until pick comes out clean.

8.Prepare chocolate frosting (see below) while cake is baking.

9.Spread frosting evenly over Texas Sheet Cake when it comes out of the oven. This is an important step. The frosting must be poured over a hot cake in order for it to spread and set up properly. The frosting is thin at this point and will want to run down the sides of the cake. Try to pour it in the middle of the cake, and work it towards the edges.

10.Let cake cool completely before slicing.

11.Makes a large 18 X 12 inch Texas Sheet Cake that will serve 18-24.

12.Cover and refrigerate any leftovers.

Dark Chocolate Fudge Icing

•8 Tablespoons (1 stick) butter

•1/2 cup milk

•1/3 cup Dutch processed cocoa

•4 1/2 cups powdered confectioners' sugar

•1/3 cup toasted pecans, chopped

•1 Tablespoon pure vanilla extract

How To Make Chocolate Fudge Frosting

1.In a small saucepan, bring butter, milk and cocoa to a boil. Remove from heat, let cool to lukewarm, and pour into a large mixing bowl.

2.With an electric mixer and using a beater attachment, beat powdered sugar into the butter and cocoa mixture 1 cup at a time, scraping sides of bowl as needed.

3.Add toasted pecans and vanilla.

4.Follow directions above for frosting the Texas Sheet Cake.





Read more: http://baking-decorating-cakes.suite101.com/article.cfm/texas_sheet_cake_recipe_with_chocolate_frosting#ixzz0RhOABFKq

Sunday

Not putting much on here today. I'm gonna take it easy today. So everyone enjoy your sunday, and I'll see ya Monday!
Kent

After The Station Fire-Angeles Crest Hwy

Thought I would put this up. Gives a little idea of the magnitude of the Station Fire here in So.Cal. Sorry , this video is a little big here. if you want to view it on You Tube, then hit the play button, and after the video starts, click on it ( the video)and it will take you to YouTube.

Almond & Honey-Butter Cookies

This thumbprint cookie uses honey as the only sweetener and tender ground almonds to replace much of the butter found in similar cookies. Just a touch of butter mixed with honey in the filling gives it a rich flavor without too much saturated fat.


Ingredients


1 cup whole almonds, toasted (see Tip)

1 1/4 cups whole-wheat pastry flour, (see Note)

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2/3 cup plus 1/4 cup honey, divided

1/3 cup canola oil

4 tablespoons unsalted butter, at room temperature, divided

1 large egg

1 teaspoon vanilla extract

3 tablespoons toasted sliced almonds, (see Tip) for garnish


1.Process whole almonds in a food processor or blender until finely ground (you will have about 1 1/4 cups ground). Transfer to a large bowl and add whole-wheat flour, all-purpose flour, baking powder and salt; stir until just combined. Beat 2/3 cup honey, oil and 3 tablespoons butter in a mixing bowl with an electric mixer on medium speed until well combined. Add egg and vanilla and beat until blended. Add the wet ingredients to the dry ingredients; stir to combine. Refrigerate the dough for 1 hour.

2.Preheat oven to 350°F. Coat 2 baking sheets with cooking spray or line with parchment paper or nonstick baking mats.

3.Roll tablespoons of dough into 1-inch balls and place on the prepared baking sheets about 2 inches apart. Press the tip of your index finger in the center of each cookie to make an indentation. Bake the cookies, in batches, until set and barely golden on the bottom, 13 to 15 minutes. Transfer to a wire rack; let cool for 30 minutes.

4.Combine the remaining 1/4 cup honey and 1 tablespoon butter in a small bowl until creamy. Use about 1/4 teaspoon to fill each cookie and top with 2 sliced almonds, if desired.

Tips & Notes

Make Ahead Tip: Store in a single layer in an airtight container for up to 2 days.

Tip: To toast whole almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Ingredient note: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores.

Nutrition

Per cookie : 94 Calories; 5 g Fat; 1 g Sat; 2 g Mono; 8 mg Cholesterol; 12 g Carbohydrates; 2 g Protein; 1 g Fiber; 43 mg Sodium; 9 mg Potassium



1 Carbohydrate Serving



Exchanges: 1 carbohydrate (other), 1 fat




 

Spiced Pumpkin Cookies

The deep flavors of molasses, pumpkin and spices make these wholesome cookies delicious without the addition of butter--and they lend themselves beautifully to the inclusion of whole-wheat flour.



36 cookies -Active Time: 15 minutes;' Total Time: 1 hour

Ingredients


2/3 cup whole-wheat pastry flour

2/3 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon freshly grated nutmeg

3/4 cup canned plain pumpkin puree, (See Ingredient notes)

3/4 cup packed light brown sugar, or 1/3 cup

2 large eggs

1/4 cup canola oil

1/4 cup dark molasses

1 cup raisins




1.Preheat oven to 350°F. Coat 3 baking sheets with cooking spray.

2.Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and nutmeg in a large bowl.

3.Whisk pumpkin, brown sugar (or Splenda), eggs, oil and molasses in a second bowl until well combined. Stir the wet ingredients and raisins into the dry ingredients until no traces of dry ingredients remain. Drop the batter by level tablespoonfuls onto the prepared baking sheets, spacing the cookies 1 1/2 inches apart.

4.Bake the cookies until firm to the touch and lightly golden on top, 10 to 12 minutes, switching the pans back to front and top to bottom halfway through. Transfer to a wire rack and let cool.

Tips & Notes

Make Ahead Tip: Store in an airtight container, with wax paper between the layers, for up to 2 days or freeze for longer storage.

Ingredient Notes: As you might suspect from its orange color, pumpkin puree is an excellent source of beta carotene.

Substituting with Splenda: In the EatingWell Test Kitchen, sucralose is the only alternative sweetener we test with when we feel the option is appropriate. For nonbaking recipes, we use Splenda Granular (boxed, not in a packet). For baking, we use Splenda Sugar Blend for Baking, a mix of sugar and sucralose. It can be substituted in recipes (1/2 cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar. If you make a similar blend with half sugar and half Splenda Granular, substitute this homemade mixture cup for cup.

When choosing any low- or no-calorie sweetener, be sure to check the label to make sure it is suitable for your intended use.

Nutrition

Per cookie : 68 Calories; 2 g Fat; 1 g Mono; 12 mg Cholesterol; 12 g Carbohydrates; 1 g Protein; 1 g Fiber; 67 mg Sodium; 76 mg Potassium



1 Carbohydrate Serving



Exchanges: 1 other carbohydrate

No New Updates To Website This Weekend

Just wanted to let you know that I most likely will not have any new stuff on my website this weekend. I am trying to get away from the computer a little bit. But will be back to it come Monday. Feel free to check it out any time by clicking the link on the right side of  my main blogsite.
Enjoy you day!
Kent

Norway Finds Cows On Mattresses Give More Milk

Of course, leave it to Norway to come up with this idea. maybe instead of dairy farms , we should have dairy 'hotels". -Kent

Norway's dairy farmers have discovered how to make cows more productive: Give them mattresses. It turns out that comfy cows give about 5 percent more milk. Researchers think lounging on softer surfaces increases the blood volume through the cows' udders, allowing them to make more milk.

Healthier Twist on Apple Crisp

Heres a different approach to apple crisp. real easy and sound pretty good. It is made with whole oats. I may make this up in the next coupe of days. To view full recipe click on the title

A Rich Symphony of Food in Portland ,Maine

Here's a neat article from the N.Y. Times on the Chefs and resaurant scene in Portland, Maine

 http://www.nytimes.com/2009/09/16/dining/16chefs.html?_r=1&th&emc=th

The Diabetes Un-Diet

You, know , I was diagnosed 10 yaers ago with diabetes. it was pretty scary at first. and for the first year or so I had to give myself insulin injections. I had, up to this point always told myself that there was no way I could ever give myself an injection of any kind. But , when your life depends on it , you learn to adapt real easy. Fortunately , as I learned all I could about this disease and started eating better and getting more excersie, I was able to get off the insulin. now I control it with oral medication and eating better. Unfortunately, i have put back on some ,but not all of the weight I had lost. Which can be a side effect of diabetes(weight gain). But anyway, I keep my blood sugar in excellent control. My A1C levels are consistently between 5.4 and 5.9. If you don't take this disease seriously, or live in denial about it, then your just asking for a load of trouble. Unfortunately, I know people in my life that are in denial about it and don't take it seriously. Not much I can do about that. But anyway, here is some simple eating guidlines to help maintain healthy blood sugar levels. -Kent

Managing diabetes comes down to one main goal: controlling your blood sugar levels. It's the key to reducing your risk of developing serious complications, such as heart disease, renal failure, nerve damage, and blindness. And making great meal choices can go a long way toward helping to keep your blood sugar levels within a healthful range.

When it comes to managing your blood sugar through your eating choices, don't think of it as dieting or saying no to yourself. Think of it as an un-diet -- where you focus on what you say yes to. Because the truth is, it's not about what you don't eat. It's about what you do eat. It's about choosing good foods, balancing your meals, and watching portion sizes. And eating regularly (no skipping!).

Here are just a few of the things you get to say yes to when you're eating for better blood sugar control.

Hearty grains: Those nutty, toasty whole-grain breads and cereals are so much more interesting than plain old white bread and cornflakes, right? This is definitely one area where eating right tastes great! Choose complex, high-fiber, whole-grain options whenever you include carbohydrates in a meal. We're talking whole-grain breads, cereals, and pasta, which will help keep your blood sugar steady.

The season's best: Those juicy, colorful fruits and veggies you see at the grocery store and farmers market? They're not a treat. They're a must. Because most fruit and veggies are nutrient rich, calorie poor, and fiber filled, they are an excellent choice for people with high blood sugar. Just keep it healthy by avoiding added sugars, butter, heavy cream, or sauces. Instead, use vinegar, lemon juice, herbs, and spices for your veggies, and eat your fruit whole.

reamy treats: Yummy yogurts and savory cheeses are not off limits for you. In fact, to stay healthy, your body needs the protein, calcium, and other nutrients that dairy provides. Just choose low-fat or fat-free milk, cheese, yogurt, and sour cream products to keep your saturated fat intake down.

Perfect protein: Lovely broiled fish steaks, toasty nuts, crunchy chickpeas . . . sound like a hardship? It's not. Many of the healthier protein sources are also some of the tastiest. Choose lean cuts of meat, skinless chicken, omega-3-rich fish, eggs, beans, peas, nuts, and seeds to get your protein while reducing your saturated fat and cholesterol intake at the same time. And use low-fat cooking methods such as grilling, broiling, and stir-frying.

Stick to a Schedule
When you eat also factors into your diabetes management plan. So to help keep blood sugar levels steadier, try to eat several small meals throughout the day instead of a few large meals.

Finally a Friday

"Finally a Friday"- I remember that used to be the name of the Friday show on KMET 94.7 Radio here in So. Cal.  Ah, the good ol' days. That station is long gone. I hope you all have had a good week! I know it has been a fairly busy one for me. I think I have the blog pretty well dialed in. So now I can devote a little more time to mywebsite building. So far I have been able to do improvements or changes to it every day.
You can check it out here if you like, Kens Cheesecakes "n" Things ,  I may take it a little easy this weekend,especially on the website building. But the blog will have new and different stuff every day.

Anyway, everyone have a really fantastic weekend!-Kent

Baileys and Kaluha Cheescake with Caramel Chocolate Kaluha Sauce

I whipped up this tastey Baileys and Kaluha Cheesecake on Thursday evening. I must say it did come out really good. Still have a couple minor tweeks to make on it, but other than that I am really happy with it. So , I did sample a little bit f it. But I don't over do it on my own product. Plus, this particular cheesecake I used 100% Splenda in it so that helps quite a bit. But , for general purposes I will always use sugar and less someone specifies Splenda.
And again , I  did have to use my mobile phone camera for these pictures as the good camera here in the house is still broken. But they came out pretty good.

Fresh Berry Tart with Toasted Nut Crust

A crumbly homemade nut crust sets this tart apart from other berry pies. It can be made up to three days ahead and refrigerated until ready to use.

ingredient list:Serves 8;Crust-
* 1/4 cup each almonds, pecans, and hazelnuts
* 3/4 cup whole-wheat flour
* 1/4 cup sugar
* 1/4 tsp. salt
* 6 Tbs. chilled unsalted butter, diced
* 1 large egg yolk

Filling:
* 1/2 cup light sour cream
* 1/2 cup nonfat plain Greek yogurt
* 2 Tbs. light brown sugar
* 1 tsp. vanilla extract
* 1/4 tsp. grated orange zest
* 1 cup blueberries
* 1 cup raspberries
* 1 Tbs. orange juice

Directions
1. To make Crust: Preheat oven to 350°F. Coat 9-inch tart pan with cooking spray. Spread nuts on baking sheet, and toast in oven 12 to 15 minutes, or until browned.
2. Pulse nuts, flour, sugar, and salt in food processor until nuts are ground to powder. Add butter, and pulse until mixture resembles coarse meal. Add egg yolk, and pulse until moist clumps form. Press dough into bottom and sides of prepared pan, about 1/4-inch thick, and pierce with fork. Freeze 30 minutes.
3. Adjust oven temperature to 400°F. Bake Crust 12 to 14 minutes, or until golden. Cool.
4. To make Filling: whisk together sour cream, yogurt, brown sugar, vanilla, and orange zest in small bowl. Toss berries with orange juice in separate bowl.
5. Spread sour cream mixture in Crust with spatula. Spoon berries over top a little at a time, until sour cream mixture is evenly covered. Refrigerate 30 to 60 minutes before serving.



Nutritional Information
Per :
Calories 288
Protein 6g
Total fat 19g
Saturated fat 9g
Carbs 26g
Cholesterol 58mg
Sodium 87mg
Fiber 4g
Sugars 13g

Cruisin' Route 66 Throught San Bernardino County

So, I guess the local supermarket chain ,Stater Bros., is sponsoring a big Route 66 cruise-in this weekend in San Bernardino. Now that city is only about 200,000 people. But they are expecting 500,000 people to show up for this Should be fun. If I did this right there should be a link to an article here.. So just click on this post title above to read an LA Times article on this.

Fun Food Facts

Fun Food Facts - Celebrity bloopers here

This Dog Talks!

I love dogs,in case you hadn't noticed. This one can say "I love you"