A Woman's World cocktail my brother -in-law loved
We try all recipes before posting. We especially like Woman's world for recipes so you'll see a lot of them on this blog. We also have other recipes we have collected over the years.
Cable Car cocktail
In cocktail shaker combine 3 Tablespoons white rum, 3 Tablespoons fresh lemon juice, 1 1/2 Tablespoons triple sec and 1/2 sugar with ice cubes. Shake vigorously and strain into martini glass.
He especially liked this one of any cocktail we have ever given him to try!
Tuesday, June 26, 2012
An American cake for Fourth July red white and blue
This is a cake we tried (hey! we like to bake even if a bit early) from woman's world. It is beautiful.
2 packages (18.25 ounce each) white cake mix
6 egg whites
1/4 cup oil
1 package (.10 ounces) Duncane hines Frosting Creations cherry vanilla flavor mix
1 3/4 tsp no taste red concentrated food coloring
1/2 teaspoon royal blue concentrated food coloring
1 Tablespoon butter at room temperature
8 1/2 cups confectioners sugar from two one pound bags
1 Tablespoonclear if possible vanilla extract
1 (2.5 ounces) red, white and blue patriotic sprinkles
red and blue sprinkles
Position racks in upper and lower thirds of oven preheat to 350F
Coat 3 (9inch ) round cake pans with cooking sprays. Prepare cake mixes together with 2 2/3 cups water, egg whites and oil according to package directions, beating on medium high until smooth, 5-6 minutes.
Spread 2 1/4 cups batter in one round pan; reserve. Transfer 5 1/4 cups remaining batter to separate bowl; stir in cherry vanilla flavor mix. Spread 3 cups cherry batter in 13" by 9" inch pan; reserve. Stir red food coloring into remaining cherry batter; spread in another round pan. Stir blue food coloring into remaining plain batter, spread in remaining round pan. Bake 18-20 minutes or until toothpick inserted to center comes out clean. Cool completely.
On medium high speed, beat butter until light and fluffy, On low, gradually beat in sugar, then 1/4 cup water and vanilla until combined. On medium high , beat until fluffy, 8 minutes. Remove 1/4 cup frosting; cover and reserve.
Meanwhile, trim cake tops until level. Place blue cake layer on serving plate ; spread with one cup frosting. Top with white cake layer, spread with 1 cup frosting. Top with red cake layer . Spread remaining frosting over cake top and side.
2 packages (18.25 ounce each) white cake mix
6 egg whites
1/4 cup oil
1 package (.10 ounces) Duncane hines Frosting Creations cherry vanilla flavor mix
1 3/4 tsp no taste red concentrated food coloring
1/2 teaspoon royal blue concentrated food coloring
1 Tablespoon butter at room temperature
8 1/2 cups confectioners sugar from two one pound bags
1 Tablespoonclear if possible vanilla extract
1 (2.5 ounces) red, white and blue patriotic sprinkles
red and blue sprinkles
Position racks in upper and lower thirds of oven preheat to 350F
Coat 3 (9inch ) round cake pans with cooking sprays. Prepare cake mixes together with 2 2/3 cups water, egg whites and oil according to package directions, beating on medium high until smooth, 5-6 minutes.
Spread 2 1/4 cups batter in one round pan; reserve. Transfer 5 1/4 cups remaining batter to separate bowl; stir in cherry vanilla flavor mix. Spread 3 cups cherry batter in 13" by 9" inch pan; reserve. Stir red food coloring into remaining cherry batter; spread in another round pan. Stir blue food coloring into remaining plain batter, spread in remaining round pan. Bake 18-20 minutes or until toothpick inserted to center comes out clean. Cool completely.
On medium high speed, beat butter until light and fluffy, On low, gradually beat in sugar, then 1/4 cup water and vanilla until combined. On medium high , beat until fluffy, 8 minutes. Remove 1/4 cup frosting; cover and reserve.
Meanwhile, trim cake tops until level. Place blue cake layer on serving plate ; spread with one cup frosting. Top with white cake layer, spread with 1 cup frosting. Top with red cake layer . Spread remaining frosting over cake top and side.
Saturday, June 23, 2012
mini corn cupcakes with chipotle frosting
I got this recipe out of a Woman's World magazine and it is delicious. We try all the recipes in magazines.
3/4 cup all purpose flour
1/2 cup yellow cornmeal
1 1/2 cups butter make sure it is room temperature
3/4 cup granulated sugar
2 eggs
1/2 cup milk
3/4 cup frozen corn kernels thawed.
1/4 cup chopped scallions
2 1/2 cups confectioners sugar
3/4 cup sour cream
3/4 teaspoons ground chipotle chile pepper
Preheat oven to 350F. Line 36 mini muffin cups with cupcake liners. Combine flour, cornmeal, baking powder and salt; reserve. On medium speed, beat 1/2 cup butter and granulated sugar until fluffy, 2-3 minutes. Beat in eggs. On low, alternately beat in flour mixture 1/3 at a time, with milk starting and ending with flour. Stir in corn and scallions. Divide among liners. Bake 15-18 minutes or until toothpick inserted centers comes out clean. Cool 10 minutes.
On medium speed, beat remaining butter until fluffy, 1-2 minutes. On low, gradually beat in confectioners sugar until blended . On medium high, beat until fluffy 2-3 minutes. Stir in sour cream and chile pepper until just blended. Add to cupcakes. If you have the desire you can put a few pieces of scallion on top of it.
3/4 cup all purpose flour
1/2 cup yellow cornmeal
1 1/2 cups butter make sure it is room temperature
3/4 cup granulated sugar
2 eggs
1/2 cup milk
3/4 cup frozen corn kernels thawed.
1/4 cup chopped scallions
2 1/2 cups confectioners sugar
3/4 cup sour cream
3/4 teaspoons ground chipotle chile pepper
Preheat oven to 350F. Line 36 mini muffin cups with cupcake liners. Combine flour, cornmeal, baking powder and salt; reserve. On medium speed, beat 1/2 cup butter and granulated sugar until fluffy, 2-3 minutes. Beat in eggs. On low, alternately beat in flour mixture 1/3 at a time, with milk starting and ending with flour. Stir in corn and scallions. Divide among liners. Bake 15-18 minutes or until toothpick inserted centers comes out clean. Cool 10 minutes.
On medium speed, beat remaining butter until fluffy, 1-2 minutes. On low, gradually beat in confectioners sugar until blended . On medium high, beat until fluffy 2-3 minutes. Stir in sour cream and chile pepper until just blended. Add to cupcakes. If you have the desire you can put a few pieces of scallion on top of it.
The quickest and easiest steak taco you could possibly make.
1 (15 ounce canned and then rinsed and strained of kidney beans'
6 ounces blended shredded cheese mexican mixture
6 taco sized flour tortillas
3 cups shredded lettuce
10 ounce can diced tomatoes and mild green chilies
1 pound boneless beef sirloin steak 3/4 inch thick
Get the grill ready meaning having it ready for direct heat. Both sides should be sprinkled with 1/4 teaspoon of pepper and 1/4 teaspoon of salt. Grill and only turn it once. Grill it 2-3 minutes for medium rare, let it sit 10 minues. While that is sitting, heat large nonstick skillet over medium high heat. Add beans and tomatoes with juice, bring to a boil. Cook until heated through and most of the liquid has evaporated, about 5 minutes. According to how the packages advises you, heat the tortillas.
Slice he steak thinly.
Theb you divide evenly fill tortillas with lettuce, steak slices, bean mixture and cheese. If you so dsire, serve with guacamole
6 ounces blended shredded cheese mexican mixture
6 taco sized flour tortillas
3 cups shredded lettuce
10 ounce can diced tomatoes and mild green chilies
1 pound boneless beef sirloin steak 3/4 inch thick
Get the grill ready meaning having it ready for direct heat. Both sides should be sprinkled with 1/4 teaspoon of pepper and 1/4 teaspoon of salt. Grill and only turn it once. Grill it 2-3 minutes for medium rare, let it sit 10 minues. While that is sitting, heat large nonstick skillet over medium high heat. Add beans and tomatoes with juice, bring to a boil. Cook until heated through and most of the liquid has evaporated, about 5 minutes. According to how the packages advises you, heat the tortillas.
Slice he steak thinly.
Theb you divide evenly fill tortillas with lettuce, steak slices, bean mixture and cheese. If you so dsire, serve with guacamole
cocktails
Again I have some recipes from Woman's World, but since I can't drink my brother -in-law tasted these and found them all delicious All these coktails serve 2.
Number 1
Garden Martini
In cocktail shaker filled a 1/3 full with ice, mix a 1/2 cup of citrus vodka, 1/4 cup peach liqueur, 3 Tablespoons St Germaine liqueur and 2 lemon zest twists. Shake vigourously, strain into two martini glasses. If you want, you can decorate it petals of edible flowers.
Tequila Beer Cocktail
In pitcher, combine 3 bottles (12 ounce each) of chilled beer, 1 cup thawed frozen limeade concentrate, 1/2 cup gold tequila and an 1/8 teaspoon Tobasco sauce. If you are serving this at a party you might want to garnish this with cheery tomatoes and lime wedges.
Watermelon Mojito
In blender puree 2 cups 1" seedless watermelon cubes (10 oz) until smooth. In pitcher using wooden spoon combine 1/3 fresh mint leaves, 3 Tablespoons of sugar and 1 quartered lime. Stir in watermelon puree, 1/2 cup rum and 1/4 cup of favorite lemon lime soft drink. Take the lime quarters and divide these betwee 2 glasses. Add ice, then pour in fruit mixture. For a party decorate the drink with mint sprigs and watermelon wedges.
Prosecco sunrise Cocktail
Combine a 1/4 cup triple sec 3 Tablespoons campari and 2 Tablespoons sweet vermouth. Evenly divide between two champagne flutes. Tilt floot and slowly pour4-6 ounces chilled prosecco down inside each
Number 1
Garden Martini
In cocktail shaker filled a 1/3 full with ice, mix a 1/2 cup of citrus vodka, 1/4 cup peach liqueur, 3 Tablespoons St Germaine liqueur and 2 lemon zest twists. Shake vigourously, strain into two martini glasses. If you want, you can decorate it petals of edible flowers.
Tequila Beer Cocktail
In pitcher, combine 3 bottles (12 ounce each) of chilled beer, 1 cup thawed frozen limeade concentrate, 1/2 cup gold tequila and an 1/8 teaspoon Tobasco sauce. If you are serving this at a party you might want to garnish this with cheery tomatoes and lime wedges.
Watermelon Mojito
In blender puree 2 cups 1" seedless watermelon cubes (10 oz) until smooth. In pitcher using wooden spoon combine 1/3 fresh mint leaves, 3 Tablespoons of sugar and 1 quartered lime. Stir in watermelon puree, 1/2 cup rum and 1/4 cup of favorite lemon lime soft drink. Take the lime quarters and divide these betwee 2 glasses. Add ice, then pour in fruit mixture. For a party decorate the drink with mint sprigs and watermelon wedges.
Prosecco sunrise Cocktail
Combine a 1/4 cup triple sec 3 Tablespoons campari and 2 Tablespoons sweet vermouth. Evenly divide between two champagne flutes. Tilt floot and slowly pour4-6 ounces chilled prosecco down inside each
Wednesday, June 20, 2012
Flavored salts and how to make them
Nothing tastes better on your food than flavored salt.
For all flavors you will need 1/2 cup kosher salt
Combine salt and flavoring in food processor process 5-10 seconds to incorporate flavors. Stor in airtight containers.
Rosemary salt (yummiest) works great with corn
process salt with 2 Tablespoons fresh rosemary leaves
For chicken try five spice salt
add 1 1/2 teaspoon Chinese five spice powder, then put in a processor
Citrus salt. Good for chicken
Zest one lemon and one orange and dry them on a paper towelfor 3-4 hours. Combine 2 Tablespoons when added together of lemon and orange zests then process.
SOURCE: Woman's World and my own recipe box
For all flavors you will need 1/2 cup kosher salt
Combine salt and flavoring in food processor process 5-10 seconds to incorporate flavors. Stor in airtight containers.
Rosemary salt (yummiest) works great with corn
process salt with 2 Tablespoons fresh rosemary leaves
For chicken try five spice salt
add 1 1/2 teaspoon Chinese five spice powder, then put in a processor
Citrus salt. Good for chicken
Zest one lemon and one orange and dry them on a paper towelfor 3-4 hours. Combine 2 Tablespoons when added together of lemon and orange zests then process.
SOURCE: Woman's World and my own recipe box
Tuesday, June 19, 2012
Raspberry chocolate cake a lighter version
This is a lighter version of chocolate raspberry cake that is a lot lighter. Light version has 172 calories and 5 grams fat while the original recipe has 405 calories and 24 grams of fat.
3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter at room temperature
3/4 cup of sugar
1/3 cup refrigerated liquid egg substitute
1 1/3 cups low fat milk
1 package (2.6 ounces) whipped topping mix
1/4 cup imitation raspberry extract
1 1/2 cup raspberries
Preheat oven to 350F. Coat 13x9inch baking pan with cooking spray. Combine flour, cocoa, baking powder, soda, salt; reserve. On medium-low speed, beat egg substitute, butter and sugar util blended.. Gradually beat in 2/3 cup boiling water. Pour batter into pan. Bake 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, Prepare both envelopes from the package of whipped topping mix., mix according to package directions with remaining 1 cup milk and extract. Cut cake in half to make two 6 1/2 inches by 9 inches piece. Place one piece onserving place, spread with one cup topping top with remaining cake piece then topping and raspberries
We used low fat cool whip in place of package but the choice is YOURS!
3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter at room temperature
3/4 cup of sugar
1/3 cup refrigerated liquid egg substitute
1 1/3 cups low fat milk
1 package (2.6 ounces) whipped topping mix
1/4 cup imitation raspberry extract
1 1/2 cup raspberries
Preheat oven to 350F. Coat 13x9inch baking pan with cooking spray. Combine flour, cocoa, baking powder, soda, salt; reserve. On medium-low speed, beat egg substitute, butter and sugar util blended.. Gradually beat in 2/3 cup boiling water. Pour batter into pan. Bake 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, Prepare both envelopes from the package of whipped topping mix., mix according to package directions with remaining 1 cup milk and extract. Cut cake in half to make two 6 1/2 inches by 9 inches piece. Place one piece onserving place, spread with one cup topping top with remaining cake piece then topping and raspberries
We used low fat cool whip in place of package but the choice is YOURS!
pineapple rice grilled
Prepare grill
Combine:
1 Tablespoon dark brown sugar
1/2 teaspoon ground chipotle peppers
1/4 teaspoon salt sprinkle on both sides of 1/2 inch thick fresh cored pineapple slices. Grill turning once, until brown, about 3 minutes on each side. Cool slightly and cut into chunks. In non-stick skillet heat 2 Tablespoon sesame oil over medium.. Heat add the whites of 3 scallions, sliced. Cook stirring until golden about 3 minutes. Stir in one clove minced garlic, cook 1 minute. Add 4 cups cooked basmati rice and pineapple stir until heated through.
Combine:
1 Tablespoon dark brown sugar
1/2 teaspoon ground chipotle peppers
1/4 teaspoon salt sprinkle on both sides of 1/2 inch thick fresh cored pineapple slices. Grill turning once, until brown, about 3 minutes on each side. Cool slightly and cut into chunks. In non-stick skillet heat 2 Tablespoon sesame oil over medium.. Heat add the whites of 3 scallions, sliced. Cook stirring until golden about 3 minutes. Stir in one clove minced garlic, cook 1 minute. Add 4 cups cooked basmati rice and pineapple stir until heated through.
peach salsa
Combine 1 diced peach, 1 diced tomato, 1/4 cup chopped red onion and to taste, cilantro, lemon juice, minced ginger and salt.
Lava Flow coladas
In blender, puree 1 Tablespoon strawberries, sliced
1/3 cup light rum
2 Tablespoons sugar
1 Tablespoon lime juice and 15 drops food coloring
Divide among 8 icup glasses. Rinse blenderl fill with 5 cups ice. Add 2 cups pina colada mixer, sch as Bacardi's and 2 Tablespoon light rum. Process until smooth and pour down one side of glasses.
1/3 cup light rum
2 Tablespoons sugar
1 Tablespoon lime juice and 15 drops food coloring
Divide among 8 icup glasses. Rinse blenderl fill with 5 cups ice. Add 2 cups pina colada mixer, sch as Bacardi's and 2 Tablespoon light rum. Process until smooth and pour down one side of glasses.
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