Hi everybody :) While browsing the web I came across this recipe. "I love caramel; caramel cookies, candy, and cake", I thought, "so why not caramel pudding?" I decided to give it a try, here we go...
2 cups whole milk 2 tablespoons cornstarch 1 large egg 2/3 cup sugar 2 teaspoons vanilla
Preparation
In a bowl, whisk 1/2 cup milk, cornstarch, and egg until well blended.
In a 2- to 3-quart pan over medium-high heat, tilt and swirl sugar until melted and deep amber, about 4 minutes. (This may take a little longer, but be very careful not to let it burn)
Stir in remaining 1 1/2 cups milk; mixture will bubble and sugar will harden.
Stir until sugar melts again, about 2 minutes. Whisk about 1/2 cup of the caramelized sugar mixture into cornstarch mixture, then return all to pan.
Stir over medium-high heat until pudding thickens and begins to bubble, 3 to 5 minutes. Remove from heat and stir in vanilla.
Pour into bowls and serve warm. Or let cool, chill airtight up to 2 days, and serve cold. Yield: Makes 2 cups; 4 servings
What I Did and/or Think: I followed the recipe, the browning of the sugar did took longer then stated. You have to be very careful doing this step or your sugar will burn and your pudding can not be fix. I think next time I make this I will try it with dark brown sugar or brown sugaror half and half to speed up the process. The Taste: The pudding when first taste didn't have that much of a caramel taste to it, I think if you let it sit in the refrigerator longer or overnight the better it will taste. I didn't do that but it still tasted okay. I will be repeating this with a brown sugar as I said earlier. ENJOY! Come again...
Tuna Melt Sandwiches with Tomato Onion & Herb Rolls
Hi everybody :) I couldn't wait to make sandwiches with the Tomato, Onion & Herb Rolls. I know they would have been great for roasted chicken or turkey breast sandwiches but, I had all the ingredients for a tuna melt. Which I think would be great too, so tuna melts it is. Here's what I did...
Tuna Melt Sandwiches with Tomatoes Rolls
3-4 Tomato, Onion & Herb Rolls or whatever bread your like, but these are delicious 2 cans (5 oz.) water-packed chunk light tuna, well drained 1/4 cup mayonnaise 1/4 teaspoon celery seeds 1 teaspoon Mrs Dash Onion & Herb Seasonings, optional 1 tomatoes, sliced thin Cheese Slices (I used Grilled Cheese Melts) Slice the rolls in half, horizontal, place on bottom halves in an 9 x 9 inch pan.
Combine the tuna with mayonnaise and seasoning, if using, in a small bowl.
Spread tuna mixture on top of each bottom halves.
Place 2 slices of tomatoes on top of tuna mixture overlapping each other.
Top each with a slice of cheese.
Place in the oven under the boiler until cheese melts about 15 seconds. Remove, and top with the top halves of the rolls. Heat 15 seconds more, if desired.
What I Think: They were as delicious as I thought they would be, maybe even better. I didn't use much seasoning in the tuna mixture because the rolls were very flavorful. I'm going to, no, I have to try this with some type of pizza dish next :)So I'll be making some more dough soon.
Hi everybody :) While going though my cookbook collection, I came across this recipe, when I saw that it was made with canned tomatoes I was intrigued, so I had to give it a try. Instead of using water, or milk the yeast is mixed with puree tomatoes and topped with fresh sage leaves before baking! "How interesting", I thought, "sounds delicious too." Let's get it started... Tomato, Onion & Herb Bread Dough adapted The Woman 's Day Cookbook: Great Recipes, Bright Ideas, And Healthy Choices for Today's Cook
Makes 2 loaves
Preparation time: 30 minutes plus 3 hours to rise
Baking time: 40 minutes
1 can (about 16 ounces) whole tomatoes, undrained
2 envelopes (1/2 ounce each) active dry yeast
5 teaspoons granulated sugar
6 cups all-purpose flour, or as needed
1/2 cup finely chopped onion
2 tablespoons Italian herb seasoning
1/2 teaspoons salt
1 teaspoon celery seeds
1/2 teaspoon coarsely ground black pepper
6 tablespoons butter or margarine, at room temperature
White of 1 large egg
2 teaspoons water
For decoration: fresh sage leaves (optional)
1. Puree the undrained tomatoes in a blender or a food processor.
Pour into a small saucepan and heat over medium heat until warm (105°F to 115°F). Remove the pan from the heat. Stir in the yeast and the sugar. Let stand for about 10 minutes, or until foamy. {Look spooky, doesn't it :) } 2. In a large bowl, mix the 6 cups of flour, the onion, Italian seasoning, salt, celery seeds, and pepper.
Stir in the tomato mixture and the butter, mixing until the flour is evenly moistened
(the mixture will be in coarse shreds). Squeeze the shreds together to form a ball. 3. Turn out onto a lightly floured surface. With floured hands, knead the dough for 5 minutes, or until smooth and elastic.
4. Clean the bowl and oil it lightly. Put the dough into the bowl, turning to coat. Cover with greased plastic wrap and let rise in a warm, draft free place for about 1 1/2 to 2 hours, or until doubled in volume.
Tomato Herb Rolls Follow the recipe through step 4.
Punch down the dough, divide it into 24 equal pieces, (I only made 12 rolls.) and shape Into balls. Plan about 3 inches apart on greased baking sheets. Brush with the egg white and
decorate each with a small sage leaf If desired.
(I put some of the dough in a cleaned and sprayed tomato can)
Loosely cover with greased plastic wrap or a kitchen towel and let rise for about 40 minutes, or just until doubled in volume.
Bake at 375 F for 18 to 20 minutes, or until the rolls begin to brown. Transfer to wire rack to cool completely. To Make Ahead:
Prepare the dough and let rise once as directed. Punch down the dough, place in an airtight plastic bag, and freeze for up to 1 month. Thaw in the refrigerator. Proceed with the recipe from dividing the dough in step 5.
To Make Loaves:
Follow the recipe through step 4. Lightly grease a baking sheet. Punch down the dough and divide in half. Shape each half into a round loaf. Place the loaves 5 inches apart on the prepared baking sheet. In a small bowl, beat the egg white and water together with a folk. Brush the egg white mixture over the loaves. Dip the sage leaves in the egg white mixture and arrange decoratively on the loaves.
Loosely cover the loaves with greased plastic wrap or a kitchen towel and let rise in a warm place for no more than 1 hour, or just until doubled in volume. Meanwhile, heat the oven to 375°E
Remove the plastic wrap and bake the loaves for 35 to 40 minutes, or until they pound hollow when the bottom is tapped. Transfer the loaves to a wire rack and cool completely.
What I Did and/or Think: I follow the directions for making rolls, but I only made 12 BIG rolls.
The Taste: These were absolutely Wonderful!! Soft texture, great flavor, just wonderful. They smelled amazing while cooking too. The recipe stated that the seasonings give it a fragrance reminscent of Mediterranean foods. I think they would be great served with soups or to make sandwiches. I also think the dough would make an fantastic pizza dough. The recipe is definitely a REPEAT!
Fudge Pudding Cake with Ice Cream: Pink Ribbon Recipe
Hi everybody :)
The mere word 'Fudge' lured me to this recipe, then I saw the picture! WOW! Cake and ice cream, what a double treat! This fantastic REPEAT bakes up with two layers a pudding on the bottom and a cake on top! A word of caution: make sure to use a tall pan when making the cake or your pudding layer will overflow. I LOVE this fudgey pudding cake, it taste like a brownie. This recipe may be a good choice for cancer patients because it's great for nausea and mouth sores, two of the most common side effects of cancer treatments. The doctor advises dessert can be an important part of a meal because it often provides plenty of calories per bite.
This is the last of my Pink Ribbon Recipes for Breast Cancer Awareness Month for now, but the fight of breast cancer survivors continue. This is all of our fight too, so stay strong, be healthy, get your mammogram ...please. Fudge Pudding Cake with Ice Creamadapted Betty Crocker Living with Cancer Cookbook Start to Finish: 1 Hour 10 Minutes 9 servings Prep Time: 15 Minutes
1 cup all-purpose flour (I will use 1 1/2 cups next time) 3/4 cup granulated sugar 2 tablespoons unsweetened baking cocoa (I used Hershey's Cocoa Special Dark) 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 2 tablespoons vegetable oil 1 teaspoon vanilla 1 cup chopped nuts (I sprinkled over top to served; walnuts) 1 cup packed brown sugar 1/4 cup baking cocoa(I used Hershey's Cocoa Special Dark) 1 3/4 cups boiling water 4 1/2 cups vanilla ice cream
Heat oven to 350°F. In ungreased 9-inch square pan,(I would suggest using a pan with tall sides or your pudding will overflow out)mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder, and salt.
Stir in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan.
In small bowl, mix brown sugar and 1/4 cup cocoa; sprinkle over batter
Pour boiling water over batter
Bake 40 minutes. Let stand 15 minutes.
Spoon cake and sauce into individual dishes. Top each with ice cream.
Microwave Directions: In 2-quart microwavable casserole, mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt Stir in milk, oil and vanilla. Stir in nuts. Spread evenly in casserole. In small bowl, mix brown sugar and 1/4 cup cocoa, sprinkle over batter. Pour boiling water over batter. Microwave uncovered on Medium (50%) 9 minutes. Rotate casserole 1/2 turn; microwave uncovered on High 5 to 7 minutes longer or until top is almost dry. Good source of calcium and fiber 1 Serving: Calories 490 (Calories from Fat 180); Total Fat 20g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 30mg: Sodium 240mg; Potassium 310mg; Total Carbohydrate 71(Dietary Fiber 3g); protein 7g % Daily Value: Vitamin A 6%; Vitamin C 0%; Calcium 20%; Iron 10%; Folic Acid 8%; Magnesium 15% Exchanges: 2 Starch, 2 1/2 Other Carbohydrate, 4 Fat Carbohydrate Choices: 5
In Conclusion... There will not be a post tomorrow, I'm taking a day off in commemoration of all those who lost their battle to breast cancer. This post is in honor of my mom, who lost her battle the end of this month, eight years ago.
Hi everybody :) Continuing with my Pink Ribbon Recipe, I pick this recipes to share because I LOVE broccoli. It's one of my favorite vegetables. This recipe may be a good choice for cancer patients because it's great for nausea, one of the side effects of cancer treatment. Broccoli is a great source of folic acid, which aid in normal body functions. But as I stated here the doctor warns
excessive folic acid can interfere with the effectiveness of a
chemotherapy called methotrexate, so please check with the doctor first, if you're on a special diet.
Prep Time; 10 Minutes Start to Finish: 1 Hour 5 Minutes 6 servings (1 cup each)
1 bag (1 lb) frozen broccoli cuts, thawed, drained 1 can (10 3/4 oz) condensed cream of chicken or cream of celery soup 1 jar (8 oz) process cheese sauce 1 medium onion, chopped (1/2 cup) 1 cup uncooked instant rice (I used Minute Instant Whole Grain Brown Rice) 1/4 cup milk 1/4 cup water 1/4 teaspoon pepper (I used 1 teaspoon Mrs Dash Onion & Herb Seasoning) (I added 2 tablespoon butter)
Heat oven to 350F Spray 3-quart casserole with cooking spray Mix all ingredients in casserole.
Cover; bake 50 to 55 minutes or until rice is tender.
High in calcium, folic acid and Vitamins A and C; good source of fiber 1 Serving; Calories 260 (Calories from Fat 110); Total Fat 12g; (Saturated Fat 6g, Trans Fat 0g); Cholesterol 35mg; Sodium 940mg; Potassium 280mg; Total Carbohydrate 28g (Dietary Fiber 3g): Protein 9g % Daily Value: Vitamin A 25%; Vitamin C 25%; Calcium 15%; Iron 10%; Folic Acid 20%; Magnesium 6% Exchanges: 1 1/2 Starch, 1 Vegetable, 2 1/2 Fat Carbohydrate Choices: 2 What I Did and/or Think: I followed the recipe except for the changes in Italic.
The Taste: I really like the taste of this casserole. I served it with boneless/skinless chicken baked breasttopped with a cheese sauce.GOOD EAT! I think the next time I do this I will use Uncle Ben Long Grain Rice, my favorite;so this will be REPEATED!
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