Amy’s Cake

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Preheat oven to 350. Prepare two 8 or 9 inch round cake pans as follows – spray with cooking spray, dust with flour, and line bottom with parchment or waxed paper. Finally, encircle each pan with two large or three regular sized paper towels, still attached to each other, cut in strips wide enough to fold in half, dampened, lightly squeezed and paper clipped around the outside of each pan.

Cream together –

1 cup butter, softened

1½ cups sugar

Add one at a time –

2 whole eggs

Then add and mix well –

2 tsp. vanilla

Sift together and add, alternating dry ingredients with milk –

2½ cups sifted cake flour

2 tsp. baking powder

½ tsp. salt

1¼ cups milk

Beat together until stiff peaks from and fold gently into cake batter –

1/8 tsp. cream of tarter

2 egg whites

Bake about half an hour, or until cake springs back when poked. Cool 10-15 minutes in pan before turning out onto cooling rack.

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Crock Pot Black Beans and Rice Soup

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1 medium onion, chopped
3 carrots, thinly sliced
2 stalks celery, thinly sliced
4 cloves garlic, minced
1/2 tsp. ground cumin
1 1/2 tsp. dried basil
1/2 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. Tabasco sauce
2 16 oz. cans black beans, drained and rinsed
1 14 1/2 oz. can crushed tomatoes
2 14 1/2 oz. cans broth
1 1/2 cups cooked rice

Combine all ingredients except rice in crock pot.
Cover and cook on low 8 to 10 hours (high 3 to 4
hours). Add cooked rice before serving. 8 servings.

Posted in Ethnic_Latin American, Main Dishes, Soups, Vegetarian Main Dish tagged with

Walnut Applesauce Pie

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1 cup brown sugar
1/3 cup granulated sugar
1 tablespoon flour
1 egg, whole
1 egg white only
1/2 cup unsweetened applesauce
2 tablespoons milk
1 teaspoon vanilla
1 cup walnuts, chopped
1 pie shell, unbaked

Heat oven to 375 degrees.
Combine first 8 ingredients and mix well, stir in walnuts.
Bake at 375 for 30-45 minutes or until set.

Note: This is not as sweet as pecan pie.

Added extra ½ cup nuts 11/03

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Southwest White Chili

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2 tablespoons olive oil

2 lb. boneless, skinless chicken breast, cut into 1 1/2 inch cubes

1 cup chopped onion

4 cups chicken broth

2 seven oz. cans chopped green chilis

4 cans (19 oz.) white beans, undrained

 

Spice Blend

1 tablespoon garlic powder

1 tablespoon ground cumin

1 teaspoon oregano

1 teaspoon cilantro

1/4 teaspoon ground red pepper

Heat oil in 8 quart pot over medium-high heat.  Add chicken and cook 4-5 minutes, stirring often.  Remove chicken with slooted spoon; cover and keep warm.

Add onion to pot and cook 2 minutes.  Stir in broth, green chilis and spice blend; simmer 30 minutes.

Stir in cooked chicken and beans.  Simmer 10 minutes.

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Whole Grain Double Chocolate Cookies

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1 3/4 cups white whole grain flour (220 grams) — (ex. Eagle Mills, KA White Whole Wheat)

1/4 teaspoon baking soda

1/4 teaspoon salt

1/3 cup natural cocoa powder

1 stick butter, room temperature

1/2 cup firmly packed dark brown sugar

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 tablespoons milk**

1 1/2 cups extra dark or semi-sweet chocolate chips

Preheat the oven to 350 degrees F. and line a couple of cookie sheets with parchment paper.

Mix the flour, soda, salt and cocoa powder together in a small bowl and set aside.

Cream the butter and both sugars with an electric mixer. Beat in the vanilla. Scrape sides of bowl. Add the egg and beat for about 30 seconds or just until it is mixed in. Stir in the milk, then add the flour mixture and stir by hand or with lowest speed of mixture until it’s blended in. Stir in the chocolate chips.

Bake right away or chill dough until ready to use. If baking right away, spoon heaping teaspoonfuls (or regular size cookie scoops) of dough onto cookie sheets spacing 2 ½ inches apart. Bake for 11-13 minutes or until cookies appear done.

Makes about 3 dozen

**I used regular milk, but I think buttermilk might be an interesting addition.

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Yogurt “Cream Cheese” Frosting

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2- 8oz Container plain fat free Voskos brand Greek yogurt

2 tbsp. Reduced fat cream cheese

1/3 ? 1/2 C. Powdered sugar

1 tsp. Vanilla extract

1 Pinch of salt

 

2 days before making the cupcakes or frosting place the two 8oz containers of Greek yogurt in cheese cloth set in a strainer over a bowl and refrigerate. After two days the yogurt will have strained out most of the liquid and will be a very thick, cream cheese like consistency. This step is extremely important, without it your frosting will be runny and not hold up on the cupcakes.

Bring cream cheese and yogurt to room temperature and place in the bowl of a mixer. Add the powdered sugar, salt and vanilla and whip until light and fluffy (the longer you whip it the lighter and fluffier it will be!). Frost cooled cupcakes with your healthy, low calorie cream cheese frosting.

*** This healthy dessert is sure to fool anyone with their moist, rich and creamy texture. The frosting truly makes these cupcakes irresistible!

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Yummy Cauliflower Soup

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  • 2 cups water
  • 1 head cauliflower, chopped
  • 1 cup finely chopped celery
  • 1/2 cup diced carrots
  • 1/4 cup chopped onion
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 5 cups milk
  • salt and pepper to taste
  • 2-4 ounces shredded Cheddar cheese

 

  1. In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. Boil for 5 to 10 minutes, or until tender. Set aside.
  2. Melt butter in separate saucepan over medium heat. Stir in flour, and cook for 2 minutes. Remove from heat, and gradually stir in milk. Return to heat, and cook until thickened. Stir in vegetables with cooking liquid, and season with salt and pepper. Stir in cheese until melted, and remove from heat.
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Almond Mayonaise

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1/2 c
1/2 c
1/2 t
1 t
2 t
1 t
1/2 t
1 1/4 c		 blanched almonds
water
salt
garlic powder
Spike seasoning
cumin
onion powder (or 1 t dry flakes)
safflower or canola oil
To blanch almonds, boil hot water. Remove from burner and add almonds. Let stand 15 minutes, then slip off skins of almonds.Blend water with almonds until smooth and thick. Add salt and seasonings. Blend in the oil by pouring it SLOWLY through the top of blender. Continue until well-blended and thick, stopping and stirring once in a while.

Serve on potatoes or mixed with steamed vegetables as a sauce, or use as mayonnaise.
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Better Butter

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1 c
1 c
2 T
2 T
1/2 t		 butter
canola or olive oil
dry milk
water
lecithin
Blend w/ mixer, refrigerate. It is spreadable right out of the fridge, tastes GREAT, supposedly better for you than just butter. We use Canola in the batch for toast, muffins etc., for garlic breads, the olive oil blend is yummy.
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Loquat Butter

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3 gal
2 c
1 3/4 c
3 t
1/2 t		 unpitted ripe loquats (2 gal pitted)
water
sugar
cinnamon
cloves
Wash loquats, cut off flower end, scrape out seed and portion of membrane that is easily removed. Add water and bring to a boil. Add 1 1/2 cups of the sugar. Chop with metal spatula and mash with potato masher while in pot. Remove 1/3 and blend, then return to pot and simmer until thick. Add spices premixed with 1/4 cup sugar. Makes 7 pints.Canning. Sterilize 7 pint jars/lids/rings in dishwasher. Place on steamer between holes over boiling water. Ladel jam into jars to 1/4-1/2″ from top. Wipe any jam from rim with clean damp cloth, add lid, tighen ring to slight resistance. Put cover on steamer. When steam is visible through escape holes, time 5 more minutes, then remove cover and turn off heat. Wait 1 min then set jars aside to cool for a few hours. Remove rings. Store in cool dark dry place.

Eat on bread or over waffles.
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Medium Salsa

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15
2
3
4
1 bunch		 large tomatoes
large onions
large peppers
jalepenos
cilantro
Place tomatoes in boiling water for one minute, then drop into cold water, remove, peal, chop. Chop onions. Boil peppers for 5 minutes, remove seeds and stems, chop. Finely chop cilantro (Should make approximately 1cup if only the leafy half of the bunch is used). Remove veins, seeds, and stems from jalepenos, puree in a blender with 1 cup water.Combine all ingredients, boil for 2 minutes, pour into sterile jars. Makes about 5 quarts
Posted in Ethnic_Latin American, Sauces tagged with

Fiesta Zucchini Soup

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2
1/4
2 qt
1
1 c
2 T		 Italian sausages
large onion
V-8 juice
10-inch zucchini
cooked pasta
pesto
Brown the sausage and finely chopped onion. Add juice. Stir well. Add zucchini choped in bite-size pieces. Simmer until zucchini is cooked. Add noodles and pesto. Serve with corn chips or crackers, and with fruit on the side. 

Amy’s original recipe.
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