Freeze crushed pineapple, mashed banana and lemon juice in a a sugar syrup (1 part sugar to 2 parts boiling water).
Break up and put into serving dishes. Pour ginger ale over fruit and serve with a cherry.
Tag Archive for amy
Fudgy Brownies
3/4 c cocoa
1/2 t baking soda
2/3 c oil, divided
1/2 c boiling water
2 c sugar
2 eggs
1 1/3 c flour
1 t vanilla
1/4 t salt
3/4 c chopped walnuts
2/3 c chocolate chips
Whisk cocoa, baking soda and 1/3 c oil together in a large bowl. Add boiling water and stir until thickened. Add remaining oil, sugar, eggs, and vanilla – mix until smooth. Add flour and salt – blend completely. Fold in walnuts and chocolate chips. Pour into a greased 9 x 13 pan and bake at 350 degrees F for 35-40 minutes.
Cruciferous Slaw
DRESSING:
Mix in a large bowl and whisk to combine –
1/3 c mayonnaise
2 t vinegar
2 t lemon juice
2 t honey
1/8 t salt
1/8 t pepper
SALAD:
Add to a bowl bowl, mix well and let sit for an hour in the fridge (or half hour @ room temp) –
4 c shredded cruciferous vegetables (mix of broc, caulif & cabbage)
1/3 c raisins, craisins, or dried currants, chopped in half
3 scallions, green and white parts, diced
1/2 c sliced almonds, toasted in dry cast iron pan with 1 T sugar
Salmon Burgers
Burger:
1 can salmon
1/2 c bread crumbs
2 eggs
1/2 medium finely chopped onion
3/4 t lemon pepper
1 t dried onion flakes
2 T chopped capers
Sauce:
3/4 c Greek yogurt
1 T chopped capers
1 T mayonnaise
1 t lemon pepper
2 t lemon juice
1 t dill
1 shake garlic powder
1/4 t paprika
Mix burger ingredients (if too dry to mold into paddies, add 1-2 T milk) and fry. Mix sauce ingredients. Eat burgers on buns with lettuce, tomato, and sauce, or along with basmati rice, summer squash, and cruciferous salad.
Amy’s Whole Wheat Bread
2 T. gluten
2 ½ cups filtered H2O
1 T. yeast
all starter – ½ cup
scant 1/3 cup oil
1 T. salt
4 large ice cubes, crushed
Add more flour (all white whole wheat) until stiff, and not sticky. Add crushed ice. Knead for 5 minutes.
Amy’s Tuna Casserole
3 – 4 T spread, butter or margarine
1 large or 2 small onions, chopped
1/3 – 1/2 head of celery, chopped
1 T flour
1 t chicken boullion
1/3 cup cheese, chopped or grated
2/3 cup milk
2 cans tuna, drained
2 – 3 cups leftover (cooked) rice
2/3 cup crunchy Chinese noodles
Saute onions and celery in spread for 5 – 10 minutes. Add flour, boullion and cheese. Cook until cheese is melted. Add milk and cook until thicked. Add tuna, rice and most of the crunchy noodles. Put into a casserole dish and sprinkle remaining noodles on top. Cook until bubbly and warmed through. You may want to cover the dish for the first 1/2 hour of the baking time to keep it from drying out.
Amy’s Pancakes
1 ½ cups wheat flour
½ cup white flour
2 Tbs. sugar
1 Tbs. cream of tarter
2 tsp. (heaping ½ Tbs.) baking soda
¼ tsp. salt
2 eggs
3 Tbs. oil
1 ¾ cups milk
Mix dry and wet separately well, then combine and gently mix.
For Chocolate Pancakes – Add ¼ cup cocoa, an additional 1 Tbs. sugar and an additional ¼ cup milk.
Amy’s Bread
Mix –
3 cups water 110 degrees Fahrenheit
1 tablespoons dry active yeast
¾ cup semolina flour (warmed 15 sec. in microwave)
1 ½ cups bread flour
Allow to sit at room temperature for 1 to 1 ½ hours.
Add –
2 tablespoons dry active yeast (let a min. sit to warm)
3 tablespoons gluten
¼ cup oil
½ teaspoon vitamin C granules
8 – 10 ice cubes, crushed & mixed with 1 cup water
½ can white wheat (about 7 cups), ground to flour
1 tablespoon sea salt
Knead in bread machine, let rise, shape into loaves, and rise again. Bake for 35 minutes at 350 degrees Fahrenheit.
Cold day – ovens at 150 F for 2 min., turn off, let bread have 2nd rise in warm ovens
Amy’s Date Sugar Brownies
3/4 cup cocoa powder
2 cups date sugar
1/2 tsp. baking soda
2/3 cups oil
3 1/2 cups boiling water
2 eggs
1 1/2 cups flour
1 tsp. vanilla
1/4 tsp. salt
Optional – chopped walnuts and/or coconut (the coconut will add sugar)
Oven 350.
Mix cocoa, date sugar, baking soda, and 1/3 cup of the oil together in a large bowl. The mixture will look grainy. Add boiling water and stir until thickened and smooth. Let sit for five minutes to soften date suger and to cool. Add remaining oil and the eggs; stir until smooth. Add remaining ingredients and blend completely. Pour into lightly greased 13″x 9″ pan and bake 25-30 minutes or until sides pull away from pan.
Amy’s Yogurt “Cheesecake”
Strain 4 cups homemade yogurt through a dishcloth for a while. It will lose quite a bit of liquid. While you wait, make a crust of 1 and ¼ cups crushed rice cereal (mostly chex with some krispies mixed in worked well), ¼ cup butter and ¼ cup sugar. Press into heart shaped pan and bake at 350 until browned around edges.
Let oven cool to 275 while crust cools and you mix together the following –
strained yogurt (discard liquid)
4 eggs (try 6 yolks sometime?)
½ cup sugar
¼ teaspoon salt
1 ½ teaspoons vanilla
Bake at 275 until it isn’t jiggly in the middle anymore. Cool to room temp, chill and serve with fruit topping.
Tried for Gwen’s cake – strained yogurt for an hour or more. Added ¼ cup cream, used 8 yolks
Amy’s Key Lime Pie
Crust
6 tablespoons butter
3 tablespoons white sugar
1 ¼ cups finely crushed pretzels
Press into pie plate. Bake at 350 for 8-10 minutes, or until edges start to brown.
Filling:
½ cup sour cream
3 large egg yolks
Zest of one Persian (regular) lime
1 14-ounce can sweetened condensed milk
2/3 cup Nellie and Joe’s Key Lime Juice
Mix sour cream, egg yolks and lime zest with an electric mixer until well combined. Be sure to scrape the bottom of the bowl because the egg yolks tend to stick to it. Add the sweetened condensed milk and mix well. Add the lime juice and stir with a spoon to combine (if you use the mixer, it will splatter all over!).
Put the filling in the crust and return to your hot oven for about 10-12 minutes, or until the filling has set. Cool and refrigerate.
To make it easier to cut the filling (but harder to cut the crust) you can freeze it for 15-20 minutes before slicing.
You can decorate it with whipped cream and thinly sliced sections of lime (Key or Persian).
Amy’s Christmas Coconut Pudding
Heat on medium, one 14 oz. can of ccocnut milk and 1/2 cup sugar until the sugar is disolved and it is not quite boiling.
Stir 1/4 cup cornstarch into 3/4 cup whipping cream until fully combined and slowly pour into hot mixture on stove, stirring constantly until thickened.
Add one cup shredded coconut, put into 4-6 ramekins and chill thoroughly.
Just before serving, sprinkle a 1/2 tablespoon of sugar on the top of each and brown with a torch, as if it were creme brulee.
Eat!
Amy’s Chocolate Cake
½ cup cocoa powder
1 ¼ cup buttermilk (divided use)
1 ¼ cup granulated sugar
2 large eggs, separated (divided use)
¾ cup butter (divided use)
1 cup light brown sugar
2 cups sifted cake flour
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon vanilla
1/8 tsp. cream of tartar
In a small saucepan, mix cocoa powder and sugar until well blended. Add only 1/2 cup of the buttermilk, ¼ cup of the butter, and one of the egg yolks. Stir and whisk for about 3 minutes over low heat to dissolve the sugar. Mixture should be shiny and thick. Set aside to cool. This should take about an hour.
Preheat oven to 350 degrees F. Butter and flour 2 9-inch cake pans and put a round of parchment on the bottom of each.
Beat the butter and the remaining egg yolk until creamy. Beat in the brown sugar.
Sift together the cake flour, baking soda and salt. Add to the butter mixture in 3 parts, alternating with the remaining 3/4 cup buttermilk. Stir the cooled chocolate mixture and vanilla into the batter.
Beat the 2 egg whites with the cream of tartar until they are stiff but not dry. Fold into the batter. Pour into prepared pans.
Bake cakes for 25 to 30 minutes or until cake just begins to leave the sides of the pans or centers spring when cool to touch. Cool in pans set on a rack for about 10 minutes, then turn from pan and cool completely.
Spread layers with frosting.
Amy’s Bread
Mix well in a stand mixer with a dough hook –
3 cups water* at 110 degrees Fahrenheit
1 tablespoon dry active yeast
¾ cup semolina flour
1½ cups bread flour
Allow to sit at room temperature for 1 to 1 ½ hours.
Add, mix and let sit a minute in the dough –
2 tablespoons dry active yeast
Then add –
3 tablespoons gluten
¼ cup oil
½ crushed vitamin C tablet
1½ cups crushed ice mixed with 1 cup water*
7 cups hard white wheat, ground to flour (measure b4 grinding)
1 tablespoon sea salt
Knead in bread machine until dough pulls away completely from the sides of the bowl and springs back when poked, adding more bread flour if the dough is too wet.
Let rise until double, dump onto counter, knead a few times and let rest for a couple of minutes. Shape into four loaves, put into loaf pans that have only been lightly greased on the bottom and cover with plastic wrap. Let your bread rise again, until when gently poked, the dough does not spring back. Preheat oven to 350 degrees Fahrenheit. Just when you put the loaves, turn the oven up to 375. Bake for 30-35 minutes.
* I get better results when I use filtered water rather than tap water, but that may only be an issue in my municipality.
Tips –
On a winter day, if your kitchen is cooler than usual, you can let the bread have its second rise in the oven. Turn the oven on at 150 Fahrenheit for 2 minutes, then turn it off and let your bread rise in the warm oven.
If you would like to have fresh bread another day, you can put the loaf of dough in the freezer right after you shape it into a loaf and put it in the bread pan. Once it is frozen solid, take it out of the pan and wrap well to store it frozen. When you want to bake it, take it out 7-8 hours (or overnight) before you would like it to go in the oven. Put it in a lightly greased on the bottom loaf pan and cover with plastic wrap to defrost and rise at room temperature. Bake as described above when it has fully risen. This method will change the texture of the bread slightly. I will have a courser crumb, but is still delicious and it is so nice to have fresh bread for breakfast.
Amy’s Pie Crust
2 cups all purpose flour
½ cup Wondra flour
½ teaspoon salt
½ cup salted butter, refrigerator temperature
½ cup shortening
1 egg, separated
1 teaspoon white vinegar
cold water
Combine two flours and salt. Cut butter into eighth inch pats and stir into the flour to separate and coat. Put the bowl in the freezer for 15-30 minutes. Dump mixture on counter in thirds and roll out to flatten butter. Return to bowl and cut in shortening. Return bowl to freezer. Mix egg yolk and vinegar in a glass measuring cup. Add water to the yolk mixture until it reaches the 2/3 line. Add wet mix to flour mixture small amounts at a time and blend with spoon or pastry cutter until dry ingredients are moist and form a ball(you may not need to use all your liquid).
Form dough into one or more balls and refrigerate for 30 minutes to an hour before rolling out for pie crusts.
makes two-three crusts
Amy’s Mostly Whole Wheat Bread
Mix –
3 cups water @ 110 degrees Fahrenheit
3 tablespoons dry active yeast
¾ cup semolina flour (buy at the health food store)
1 ½ cups bread flour
Allow to sit at room temperature for 1 to 1 ½ hours.
Add –
3 tablespoons gluten (buy at the health food store)
¼ cup oil
½ teaspoon vitamin C granules (or 1 – 500 mg tablet
crushed)
1 cup cold water mixed with 1 cup crushed ice (8 – 10 ice
cubes) Note – on a cold day, just add 1 ¾ cups water
½ can white wheat (about 7 cups), ground to flour
1 tablespoon sea salt
Knead in electric mixer, let rise, shape into loaves, and rise again. Bake for 35 minutes at 350 degrees Fahrenheit.
Amy’s Favorite Lemon Meringue Pie
First, separate three eggs. Eggs separate easier when they are cold, but the whites should sit at room temperature for at least 30 minutes before you beat them. Avoid making on a humid day and be sure your bowl and utensils are dry when you make the meringue, as it is sensitive to moisture.
Crust –
Combine 1 package (1/3 of a lb box) graham crackers, crushed, 2 tablespoons sugar and 6 tablespoons melted butter. Press into pie plate. Bake at 350 for 8-10 minutes, or until edges start to brown.
Filling –
Combine 1 cup sugar, ¼ cup cornstarch, ¼ teaspoon salt. Blend in ¼ cup cold water. Add 1 cup hot water and cook until thickened, stirring constantly. Lower heat and continue to cook until clear.
Add ½ cup lemon juice and I tablespoon lemon zest. Cook two minutes.
Blend hot mixture slowly into 3 slightly beaten egg yolks. Return to pan and cook two more minutes, stirring constantly.
Add 2 tablespoons butter, stir until melted.
Meringue –
Beat three egg whites until frothy. Add and ¼ teaspoon cream of tartar and then gradually add 6 tablespoons sugar, beating between additions. Finally beat in 1 teaspoon vanilla, continuing to beat until stiff.
Pour filling into pie crust, top with meringue and bake at 350 12-15 minutes, or until lightly browned.
adapted from Ann Pillsbury’s Baking Book
Amy’s Cake
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.
Amy’s Celery Salad
2 cups chopped celery
2 small to medium under ripe pears (bartlett are good), diced
1/3 cup dried cranberries
2 tablespoons oil
2 tablespoon vinegar
2-4 tablespoons grated parmesan cheese
salt and freshly ground pepper to taste