Hi ladies. If you like baking desserts (cookies, cakes, all that good stuff), you will like this site. It is one of my favorites. Their recipes are fantastic!
http://www.joyofbaking.com/
Have fun!
Monday, October 26, 2009
Wednesday, October 14, 2009
Trail Mix Cookies
Ingredients
2 medium sized bananas
1/4 cup honey
1/2 cup molasses
1 Tbs corn starch
1 tsp vanilla
1 cup whole wheat flour
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp cloves
Generous handful each of raisins, chopped walnuts, chopped pecans, sunflower seeds, chopped prunes, chopped almonds, or whatever else you may have on hand
3 cups quick oats
1/2 cup applesauce
1/4 cup water
Directions
Heat oven to 350F. Mix thoroughly bananas, molasses, honey, corn starch, applesauce, water, and vanilla. Stir in remaining ingredients, leaving the oats and seeds/nuts until the end. Lightly spray cookie sheet with a non-stick vegetable spray. Dough will be heavy and 'grainy', more of a dough than a 'batter.'
Form 'dough' into 16 balls, and flatten and shape into large, round cookies. Bake for 12-15 minutes, until bottoms are lightly browned and cookie holds together. Cool, and enjoy. Serves 16.
2 medium sized bananas
1/4 cup honey
1/2 cup molasses
1 Tbs corn starch
1 tsp vanilla
1 cup whole wheat flour
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp cloves
Generous handful each of raisins, chopped walnuts, chopped pecans, sunflower seeds, chopped prunes, chopped almonds, or whatever else you may have on hand
3 cups quick oats
1/2 cup applesauce
1/4 cup water
Directions
Heat oven to 350F. Mix thoroughly bananas, molasses, honey, corn starch, applesauce, water, and vanilla. Stir in remaining ingredients, leaving the oats and seeds/nuts until the end. Lightly spray cookie sheet with a non-stick vegetable spray. Dough will be heavy and 'grainy', more of a dough than a 'batter.'
Form 'dough' into 16 balls, and flatten and shape into large, round cookies. Bake for 12-15 minutes, until bottoms are lightly browned and cookie holds together. Cool, and enjoy. Serves 16.
Monday, October 12, 2009
Peach Cheesecake
Crust:
2 cups graham cracker crumbs
1/4 cup sugar
6 tbsp marg.
Mix and press into the bottom of a 9x13 pan.
Put into fridge to cool while completing the rest.
4 pkgs cream cheese (250mg each) softened
1 pkg peach jello mix
3/4 cup sugar
2 fresh peaches (chopped)
1 tub cool whip
Mix cream cheese and sugar on medium speed until well blended.
Add peach jello and blend well. Slowly stir in peaches. Fold in cool whip.
Put contents on crust and refridgerate at least 4 hours before serving.
2 cups graham cracker crumbs
1/4 cup sugar
6 tbsp marg.
Mix and press into the bottom of a 9x13 pan.
Put into fridge to cool while completing the rest.
4 pkgs cream cheese (250mg each) softened
1 pkg peach jello mix
3/4 cup sugar
2 fresh peaches (chopped)
1 tub cool whip
Mix cream cheese and sugar on medium speed until well blended.
Add peach jello and blend well. Slowly stir in peaches. Fold in cool whip.
Put contents on crust and refridgerate at least 4 hours before serving.
Saturday, September 19, 2009
Apple Cake
I went apple picking recently, so had lots of slightly tart apples to bake with. I didn't want to make just pie, so here is one idea I found. The recipe used to be a super unhealthy, carby, sugary confection. My version is still sweet but maple syrup is much healthier than sugar. Also, it is moister and healthier, and the whole wheat flour gives it a great texture! You can also add more apples to make it even better, or substitute some more of the sugar with applesauce (adding flour as necessary).
• 3 cups white whole wheat or whole wheat pastry flour
• 2 tsp baking soda
• 1 tsp cinnamon
• ¼ tsp salt
• ¼ tsp nutmeg
• ¾ cup vegetable oil
• ¼ cup unsalted butter, melted
• ½ cup natural cane sugar (or less)
• 1 cup brown sugar, packed
• ½ cup pure maple syrup
• 3 large eggs
• 2 tsp vanilla
• 3 large apples, peeled, cored, and thinly sliced
Butter and flour a 9x13” baking pan.
Combine the flour, baking soda, cinnamon, salt, and nutmeg in a large bowl. Stir well with a whisk. In another large bowl, beat the oil, melted butter, sugars, maple syrup, eggs, and vanilla with a whisk. Beat in the flour mixture until smooth, then fold in the apples.
Pour into the pan and smooth the top. Bake at 350F for 45-50 minutes, until a tester comes out clean. Remove to a rack to cool in the pan.
• 3 cups white whole wheat or whole wheat pastry flour
• 2 tsp baking soda
• 1 tsp cinnamon
• ¼ tsp salt
• ¼ tsp nutmeg
• ¾ cup vegetable oil
• ¼ cup unsalted butter, melted
• ½ cup natural cane sugar (or less)
• 1 cup brown sugar, packed
• ½ cup pure maple syrup
• 3 large eggs
• 2 tsp vanilla
• 3 large apples, peeled, cored, and thinly sliced
Butter and flour a 9x13” baking pan.
Combine the flour, baking soda, cinnamon, salt, and nutmeg in a large bowl. Stir well with a whisk. In another large bowl, beat the oil, melted butter, sugars, maple syrup, eggs, and vanilla with a whisk. Beat in the flour mixture until smooth, then fold in the apples.
Pour into the pan and smooth the top. Bake at 350F for 45-50 minutes, until a tester comes out clean. Remove to a rack to cool in the pan.
Stuffed Peppers
Ingredients:
- 6 green bell peppers
- 1 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 can (14.5 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1 clove garlic, crushed
- 1 teaspoon dried leaf oregano
- 1/2 teaspoon dried leaf basil
- 2 teaspoons salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1 egg, lightly beaten
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/2 pounds lean ground beef or chuck
- 1 1/2 cups cooked long-grain rice
- shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional
Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.
In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
Recipe for stuffed peppers serves 6.
*Note* I obviously cut the recipe down, because I don't need to serve 6! I also used my own combination for the sauce- went with some salsa and pre-made pasta sauce. Added in some basil, oregano, sage (my new fav) and some chili peppers. Skipped the cheese. They were really tasty though!
Sunday, September 13, 2009
Chicken Stew (with Dumplings)
Stew
• 3 whole boneless skinless chicken breasts
• Olive oil
• Salt and pepper
• 7 tsp chicken stock powder
• ¾ cup butter or margarine
• 2 chopped onions
• ¾ cup flour
• ¼ cup milk or cream
• 2 cups carrots, chopped (about 4)
• 2 cups peas
• 1 ½ cups small whole onions (optional)
• ½ cups parsley, minced (or 2 Tbsp dried)
Place the chicken breasts on a cookie sheet and rub with olive oil. Sprinkle with salt and pepper. Bake at 375F for 35-40 minutes.
Meanwhile, in a large pot, heat 5 cups water with the chicken stock powder until dissolved.
In a small saucepan, melt the butter, then sauté onions on medium-low heat for 10-15 minutes. Add the flour and stir for 2 minutes. Stir this into the hot chicken stock.
Simmer on low for 1 minute, stirring, until it thickens a little. Then add 2 tsp salt, ½ tsp pepper, milk or cream, cooked chicken cut into cubes, carrots, peas, whole onions, and parsley, and mix well.
Cover and cook for 15 minutes on medium-low, or until biscuits are ready to go in. Stir occasionally so it doesn’t stick to the bottom. Meanwhile, if you want, make the biscuits (recipe below).
Place the biscuits on top of the stew, just one layer (bake the extras).
Cook on medium-low for at least another 30 minutes, until biscuits are mostly cooked. Stir occasionally so it doesn't stick, but try to keep the biscuits on the top. If you don't make the biscuits, just cook the stew another 30 minutes, until all veggies are cooked.
Biscuits
• 2 cups flour
• 1 Tbsp baking powder
• 1 tsp salt
• 1 tsp sugar
• ½ cup margarine
• ¾ cup milk
• 2 Tbsp chives or parsley (optional)
Combine the flour, baking powder, salt, and sugar in a bowl. Add margarine and mix with hands until about the size of peas.
Slowly mix in the milk, only using enough to hold it together. If you want, mix in the chives or parsley.
Roll out on a floured surface to about ¾" thick and cut with a large glass into 2-3" circles.
Bake the extra biscuits on a cookie sheet at 400F for 20-22 minutes.
• 3 whole boneless skinless chicken breasts
• Olive oil
• Salt and pepper
• 7 tsp chicken stock powder
• ¾ cup butter or margarine
• 2 chopped onions
• ¾ cup flour
• ¼ cup milk or cream
• 2 cups carrots, chopped (about 4)
• 2 cups peas
• 1 ½ cups small whole onions (optional)
• ½ cups parsley, minced (or 2 Tbsp dried)
Place the chicken breasts on a cookie sheet and rub with olive oil. Sprinkle with salt and pepper. Bake at 375F for 35-40 minutes.
Meanwhile, in a large pot, heat 5 cups water with the chicken stock powder until dissolved.
In a small saucepan, melt the butter, then sauté onions on medium-low heat for 10-15 minutes. Add the flour and stir for 2 minutes. Stir this into the hot chicken stock.
Simmer on low for 1 minute, stirring, until it thickens a little. Then add 2 tsp salt, ½ tsp pepper, milk or cream, cooked chicken cut into cubes, carrots, peas, whole onions, and parsley, and mix well.
Cover and cook for 15 minutes on medium-low, or until biscuits are ready to go in. Stir occasionally so it doesn’t stick to the bottom. Meanwhile, if you want, make the biscuits (recipe below).
Place the biscuits on top of the stew, just one layer (bake the extras).
Cook on medium-low for at least another 30 minutes, until biscuits are mostly cooked. Stir occasionally so it doesn't stick, but try to keep the biscuits on the top. If you don't make the biscuits, just cook the stew another 30 minutes, until all veggies are cooked.
Biscuits
• 2 cups flour
• 1 Tbsp baking powder
• 1 tsp salt
• 1 tsp sugar
• ½ cup margarine
• ¾ cup milk
• 2 Tbsp chives or parsley (optional)
Combine the flour, baking powder, salt, and sugar in a bowl. Add margarine and mix with hands until about the size of peas.
Slowly mix in the milk, only using enough to hold it together. If you want, mix in the chives or parsley.
Roll out on a floured surface to about ¾" thick and cut with a large glass into 2-3" circles.
Bake the extra biscuits on a cookie sheet at 400F for 20-22 minutes.
Shrimp Stuffed Sole in a Garlic Butter Sauce
Ingredients:
1 lb. frozen uncooked shrimp (thawed, blotted dry, finely chopped)
1 cup crushed croutons
8 sole fillets (or bass)
1/4 cup garlic butter, melted
Directions:
1. combine shrimp and croutons in a medium size bowl.
2. Place fillets on a work surface. Spoon shrimp mixture into center of fillets. Fold 1 end of each fillet over stuffing and roll up. Place, seam side down, in a greased baking dish.
3. Drizzle butter over fillets. Bake uncovered at 350 degrees in oven for 25 to 30 minutes, until shrimp turns pink and fish flake easily.
1 lb. frozen uncooked shrimp (thawed, blotted dry, finely chopped)
1 cup crushed croutons
8 sole fillets (or bass)
1/4 cup garlic butter, melted
Directions:
1. combine shrimp and croutons in a medium size bowl.
2. Place fillets on a work surface. Spoon shrimp mixture into center of fillets. Fold 1 end of each fillet over stuffing and roll up. Place, seam side down, in a greased baking dish.
3. Drizzle butter over fillets. Bake uncovered at 350 degrees in oven for 25 to 30 minutes, until shrimp turns pink and fish flake easily.
Spicy Coconut Shrimp Soup
Ingredients:
3½ cups fat-free,less-sodium chicken broth
1 cup sliced mushrooms
¼ cup finely chopped red bell pepper
1 tablespoon light brown sugar
1 tablespoon fish sauce
½ teaspoon grated peeled fresh ginger
¼ teaspoon red curry paste
1 cup light coconut milk
1 pound large shrimp, peeled and deveined
¼ cup thinly sliced green onions
2 tablespoons thinly sliced fresh basil
2 tablespoons fresh lime juice
Directions:
Combine first 7 ingredients in a large saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in coconut milk; cook 2 minutes or until hot. Add shrimp to pan; cook 3 minutes or until shrimp are done. Remove pan from heat; stir in onions, basil, and juice.
3½ cups fat-free,less-sodium chicken broth
1 cup sliced mushrooms
¼ cup finely chopped red bell pepper
1 tablespoon light brown sugar
1 tablespoon fish sauce
½ teaspoon grated peeled fresh ginger
¼ teaspoon red curry paste
1 cup light coconut milk
1 pound large shrimp, peeled and deveined
¼ cup thinly sliced green onions
2 tablespoons thinly sliced fresh basil
2 tablespoons fresh lime juice
Directions:
Combine first 7 ingredients in a large saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in coconut milk; cook 2 minutes or until hot. Add shrimp to pan; cook 3 minutes or until shrimp are done. Remove pan from heat; stir in onions, basil, and juice.
Eating to Win Cookbook- Chicken Curry
Ingredients:
1/2 onion sliced
Turkey or Chicken- must be cooked, add as much as you want
1 cup chopped celery
1 tsp garlic
3/4 tbsp curry powder
1/2 tsp soya sauce
1 bay leaf
1 1/2 apples chopped
1 banana
1 tsp tomato paste
1 cup chicken broth
1/4 cup milk
1/2 cup raisins
Directions:
1. Put turkey in the pot. Add onion, celery, and garlic. Cook together (about until celery softened).
2. Sprinkle curry powder.
3. Add soya sauce, bay leaf, apples, banana, tomato paste, chicken broth, and raisins. Cook until soft (~20 mins).
4. Add milk. Stir and serve over rice.
1/2 onion sliced
Turkey or Chicken- must be cooked, add as much as you want
1 cup chopped celery
1 tsp garlic
3/4 tbsp curry powder
1/2 tsp soya sauce
1 bay leaf
1 1/2 apples chopped
1 banana
1 tsp tomato paste
1 cup chicken broth
1/4 cup milk
1/2 cup raisins
Directions:
1. Put turkey in the pot. Add onion, celery, and garlic. Cook together (about until celery softened).
2. Sprinkle curry powder.
3. Add soya sauce, bay leaf, apples, banana, tomato paste, chicken broth, and raisins. Cook until soft (~20 mins).
4. Add milk. Stir and serve over rice.
Monday, September 7, 2009
First Post- not a recipe though
Yippee! I am always looking for good recipes to try! I promise to put one on as soon as I get back to PG. I have an awesome one for chicken frittata that is really simple and full of protein! Looking forward to trying lots of new foods ladies.
Beth
Beth
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