Tried & True Eggless Cake
Funkyart
8 years ago
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Anyone with a high-alt tried and true cookie recipe?
Comments (28)I have to make fudge (the old standby recipe that uses marshmallow fluff) and this year I'm trying a pumpkin fudge for a neighbor who loves the stuff. Have to make choc covered cherries because my daughter loves helping with those. We're either going to do Torrone or divinity (depending on how much time I have). I'm realizing I'm quickly running out of time, I'm barely getting the christmas tree decorated. I got the outside decorated last weekend since it was nice weather, but I haven't even started shopping for presents yet. I'm attempting homemade marshmallows this weekend, definitely strawberry ones covered in chocolate and vanilla covered in chocolate and rolled in graham crackers, for teacher presents. I figured since my daughter always wants to give her teachers presents then she can learn to make them. She even has a chef jacket and hat. The love cancels out the calories. Paula's recipes are healthy (not physical health but definitely psychologically - they make you feel good when you eat them). Everything's better with butter :-)...See MoreNo-bake Dessert, Tried and True, Pleasev
Comments (19)Buy a store-bought pound cake (I like marble or chocolate cake) , slice it the long way into four long rectangles (once down the middle then each piece sliced in half).Line a loaf pan with a large piece of plastic wrap. Lay one piece of cake down in the loaf pan (I have Corningwear, the old blue and white), brush cake with any liquer or booze you like.( Grand Marnier works fabulously), then a layer of softened ice cream (I like coffee ice cream). Continue layering, four layers of cake and three layers of ice cream, booze on each cake layer). The top layer is cake. Completely fold up in the plastic wrap, put a weight on top(I use 2 cans of soup) . Freeze solid at least 4 hours. Remove from freezer 15 minutes before serving.Slice and enjoy.( It might be difficult to transport.Sorry,I only serve at home.)...See MoreTried & true meatless main dishes for a die hard meat eater?
Comments (54)I'm a vegetarian and I am constantly trying out recipes. I can't promise your husband will love them, but maybe you can judge from ingredients if he might. These are some hearty / filling recipes I love. 101Cookbooks Coconut Red Lentil Soup Tempeh Curry - I like to do roasted cauliflower and potatoes instead of just potatoes Double Broccoli Quinoa Almost Cheeseless Pasta Casserole Spinach Rice Gratin Zucchini Ricotta Savory Cheesecake Smitten Kitchen Huevos Rancheros Acorn Squash Quesadillas and Tomatillo Salsa Warm Butternut Squash and Chickpea Salad Other Pad Thai Brown Rice Noodles - I make brown rice noodle, broccoli and tofu pad thai adapted from the recipe on the back of this box. I often lazily use pre-made sauce (Sisters Pantry Peanut Sauce) to make it quickly on a weeknight. Roasted Sweet Potato Black Bean Quinoa Salad - I add avocado Breakfast Burritos - Just cook up scrambled eggs and wrap in tortillas with with cheese, avocado, olives, salsa, etc. Chili - Vegetarian chili is very hearty. The recipe I use is from a backpacking recipe book, but I'm sure you can either find or concoct something delicious....See MoreFavorite tried and true zucchini bread?
Comments (14)I've also made zucchini brownies and I have a recipe for zucchini bread with pineapple that I like a lot. Amanda likes me to add coconut to that one. I use the big zucchini, don't peel, do remove the seeds. I squeeze out the liquid, but the big ones often aren't that juicy. I've also been known to grate zucchini and just freeze it in a ziplock bag to use later, although I have some in the garage that are at least four days old and they are still fine, not refrigerated. My favorite use for zucchini, though, is Sol's zucchini pancakes, they're savory instead of sweet and good with a lot of things: Zucchini Pancakes ================== Sol's recipe 2 cups grated zucchini 3 eggs, lightly beaten 3 tablespoons melted butter (more for greasing the pan) 3/4 cup AP flour 1-1/2 tablespoons water 1/3 cup grated parmesan cheese Black Pepper and Salt to taste * 1/2 teaspoon grated nutmeg Serve with: 6-1/2 ounces double cream brie Roasted tomatoes 2 tablespoons chopped chives Preheat a frying pan over medium heat. Combine all pancake ingredients in a bowl, except for the water. Mix until smooth, then add enough water to make a thin batter (you shouldn't need more than 1 to 1 1/2 tablespoons). Mix until just combined. For 6-inch pancakes, add about 1/3 cup of batter to greased pan and cook 1-2 minutes per side. Serve with double cream brie (or your favorite melting cheese), roasted tomatoes and chives. *Add all the black pepper you like, but use a light hand with the salt, as parmesan provides some saltiness. I normally add 1/8 teaspoon salt, and find it's plenty. Enjoy. Pineapple Zucchini Bread 1 cup packed brown sugar 1/2 cup butter or margarine, softened 1 cup shredded zucchini (1 small) 1 can (8 oz) crushed pineapple in juice, undrained, reserving 1 tablespoon liquid 2 eggs, slightly beaten 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon ground allspice 1/2 cup chopped walnuts or pecans Glaze: 1/2 cup powdered sugar reserved 1 tbls pineapple liquid 1 tsp corn syrup 1/4 tsp ground cinnamon Heat oven to 350°F. Grease and flour bottom only of 9x5-inch loaf pan. In large bowl with electric mixer, beat brown sugar and butter on medium speed until light and fluffy. With spoon, stir in zucchini, pineapple and eggs. Stir in flour, baking soda, 1 teaspoon cinnamon, the salt and allspice until well blended. Fold in walnuts. Spread evenly in pan. Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool 30 minutes. In small bowl, mix all glaze ingredients until smooth; spoon over warm loaf. Cool completely, about 1 hour. Store in refrigerator. Zucchini Brownies from King Arthur Flour Brownies 8 ounces zucchini (about one 8" fresh zucchini, trimmed), cut into chunks. If you don't have a scale, 8 ounces is about 1 1/2 cups shredded zucchini, lightly tamped down. 3 tablespoons butter, melted 3 large eggs 1 teaspoon vanilla 3/4 cup sugar 2/3 cup unsweetened cocoa powder, Dutch processed preferred 1/2 teaspoon espresso powder, optional; for enhanced chocolate flavor 1/2 teaspoon baking powder heaping 1/4 teaspoon salt 1/2 cup all purpose or White Whole Wheat Flour 3/4 cup semisweet or bittersweet chocolate chips Frosting 3/4 cup semisweet or bittersweet chocolate chips 1/4 cup heavy cream or 3 tablespoons milk Directions Preheat your oven to 350°F. Lightly grease a 9" square pan. To make the brownies: Combine the zucchini, melted butter, eggs, and vanilla in the work bowl of a food processor, and process until smooth. Add the sugar, cocoa powder, espresso powder, baking powder, salt, and flour; process briefly, just until well combined. Add the chips, and pulse several times, to break up the chips just a bit. Pour the batter into the prepared pan. Bake the brownies for 25 to 30 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it; you shouldn't see any sign of wet batter. Remove the brownies from the oven, and allow them to cool completely before frosting. To make the frosting: Combine the chocolate chips and milk or cream in a microwave-safe bowl or small saucepan. Heat until the milk is steaming, and the chips are soft. Remove from the heat, and stir until smooth. Spread the frosting atop the brownies. Place them in the refrigerator for an hour or so, to set; then store them at room temperature, covered, for several days. Yield: 16 brownies. Tips from our bakers If you don't have a food processor, use a blender to blend the zucchini, melted butter, eggs, and vanilla until smooth; then transfer the mixture to a mixing bowl before proceeding with the recipe There are lots of goodies to be made with zucchini, I'll have to try Martha's lemon version, I love lemon. Enjoy your zucchini. Annie...See Moreterezosa / terriks
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