4 cups fresh raspberries
2 cups sunflower seeds, soaked 8-12 hours
3 cups pecans, soaked 8-12 hours
6 cups almonds, soaked 8-12 hours
1 1/2 cups maple syrup
1/2 cup date paste (I have no idea if there is really date paste at the grocery store, I just usually smash some dates together until they make some sort of paste)
2 pears, pealed, cored, and chopped
1 1/2 tablespoon vanilla extract
1 vanilla bean
1 tablespoon almond extract
1 1/2 teaspoon sea salt
1/4 cup ginger juice (I have never added this just because I always forget to buy it, but the granola still tastes good)
2 tablespoons lime zest
Place raspberries and sunflower seeds in a large bowl; set aside. Process pecans and almonds in the food processor until chunky; do not over process. Add to raspberries and sunflower seeds. Process all remaining ingredients in food processor until chunky; do not over process. Add to bowl and mix until ingredients are well combined. Crumble evenly over dehydrator screens. Dehydrate 48 hours or until crispy (I usually only do it for 24 hours). If you don't have a dehydrator you can do it in the oven and just place the temperature really low.
Posted by Rose
Tuesday, April 28, 2009
Raw Mint Ice Cream
1 cup cashews, soaked 1-2 hours
1/2 cup coconut meat
1/2 cup agave
1 1/4 water
1 tablespoon vanilla extract
1 vanilla bean scraped (if I don't have a vanilla bean I just add more vanilla)
Pinch sea salt
1/2 coconut oil
2 tablespoons spinach juice (optional)
2 tablespoons peppermint extract
1/4 cup cacao nibs
Blend all ingredients except the cacao nibs in the blender. Mix until very smooth. Pour into ice cream maker, add cacao nibs and follow manufacturer's instructions.
This ice cream is wonderful! It sounds gross, but it is great if you don't want the sugar. You could eat it for breakfast since it doesn't have any sugar, and the cashews are good for you! I don't love cacao nibs so I don't always add them, normal mint chocolate chips could also be added. The agave is another kind of honey. I have never tried it with honey though, I don't know if it would work.
1/2 cup coconut meat
1/2 cup agave
1 1/4 water
1 tablespoon vanilla extract
1 vanilla bean scraped (if I don't have a vanilla bean I just add more vanilla)
Pinch sea salt
1/2 coconut oil
2 tablespoons spinach juice (optional)
2 tablespoons peppermint extract
1/4 cup cacao nibs
Blend all ingredients except the cacao nibs in the blender. Mix until very smooth. Pour into ice cream maker, add cacao nibs and follow manufacturer's instructions.
This ice cream is wonderful! It sounds gross, but it is great if you don't want the sugar. You could eat it for breakfast since it doesn't have any sugar, and the cashews are good for you! I don't love cacao nibs so I don't always add them, normal mint chocolate chips could also be added. The agave is another kind of honey. I have never tried it with honey though, I don't know if it would work.
Posted by Rose
Neiman Marcus Cookies
2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp vanilla
4 cups flour
1 tsp salt
2 tsp baking soda
2 tsp baking powder
5 cups old-fashioned oats, ground to flour in blender or food processor or blender
2 (11 1/2-ounce) packages semi-sweet chocolate chips
8-ounce milk chocolate Hershey bar, crushed
2 cups chopped nuts, optional
Cream butter and sugars. Add eggs and vanilla and mix well. Mix in flour, salt, soda, powder and ground oats, then gently stir in chocolate and nuts.
Roll into balls and bake on greased cookie sheets for 8 to 10 minutes at 375.
I usually half this recipe. It makes tons and tons of cookies if it is the full batch. The less time these are cooked the better. I usually do 8 minutes and they look like they aren't finished cooking, but they are much much better if they are softer.
Posted by Rose
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp vanilla
4 cups flour
1 tsp salt
2 tsp baking soda
2 tsp baking powder
5 cups old-fashioned oats, ground to flour in blender or food processor or blender
2 (11 1/2-ounce) packages semi-sweet chocolate chips
8-ounce milk chocolate Hershey bar, crushed
2 cups chopped nuts, optional
Cream butter and sugars. Add eggs and vanilla and mix well. Mix in flour, salt, soda, powder and ground oats, then gently stir in chocolate and nuts.
Roll into balls and bake on greased cookie sheets for 8 to 10 minutes at 375.
I usually half this recipe. It makes tons and tons of cookies if it is the full batch. The less time these are cooked the better. I usually do 8 minutes and they look like they aren't finished cooking, but they are much much better if they are softer.
Posted by Rose
Homemade Ranch Dressing
1 cup buttermilk (I use regular milk)
1 cup mayonnaise
1 tsp garlic salt
1 tsp onion
1 Tbsp dried parsley flakes
Put ingredients in blender until smooth
Posted by Rose
1 cup mayonnaise
1 tsp garlic salt
1 tsp onion
1 Tbsp dried parsley flakes
Put ingredients in blender until smooth
Posted by Rose
Saturday, April 25, 2009
White Bean Chicken Chili
3 cans Great Northern White Beans, drained
2 cups salsa (I like Paul Newman Medium)
2 cups chicken broth
3 cups cooked chicken breasts, shredded
1-2 cups shredded pepper jack cheese
Optional toppings
Tortilla chips
Sour cream
Tomatoes
Cook first 4 ingredients in crock pot 2 hours. Add cheese; cook 1 to 2 more hours, stirring occasionally. Serve
Quick cooking method:
Heat first four ingredients; slowly stir in cheese until well blended. Serve.
Hints:
I cook a one pound bag of beans then freeze in two cup portions. (They are good to have on hand to add to soups and salads). One day I needed a quick lunch, so I pulled out a bag of frozen beans and made half recipe heating it in the microwave, without the chicken. It cooked quickly and was delightful.
Posted By Suzanne
Monday, April 20, 2009
Chicken Lime Cilantro Soup
2 Tablespoons olive oil
1 onion, finely chopped
2 teaspoons roasted garlic - in a jar
1Tablespoon Chili powder
2-3 skinless boneless chicken breast - cut up
5 c. low salt chicken broth
1 c. chopped , seeded tomatoes
1/2 bunch cilantro - tied up with kitchen string
1 c. canned or frozen corn
1/3 c. fresh lime juice
Sour cream, avocado, mozzarella cheese, for toppings
Heat oil in heavy sauce pan, add onion and garlic and saute until softened (3 min) Add Chili powder, Stir 1 minute. Add chicken and stir 2 minutes. Add broth, corn, tomatoes, and cilantro. Bring to boil. Reduce heat and simmer until chicken is cooked. Discard cilantro. Add lime juice. Season with salt and pepper. Garnish with sour cream, avocado, chips and mozzarella cheese. Can cook white rice ahead of time and add to soup.
Posted by Suzanne
1 onion, finely chopped
2 teaspoons roasted garlic - in a jar
1Tablespoon Chili powder
2-3 skinless boneless chicken breast - cut up
5 c. low salt chicken broth
1 c. chopped , seeded tomatoes
1/2 bunch cilantro - tied up with kitchen string
1 c. canned or frozen corn
1/3 c. fresh lime juice
Sour cream, avocado, mozzarella cheese, for toppings
Heat oil in heavy sauce pan, add onion and garlic and saute until softened (3 min) Add Chili powder, Stir 1 minute. Add chicken and stir 2 minutes. Add broth, corn, tomatoes, and cilantro. Bring to boil. Reduce heat and simmer until chicken is cooked. Discard cilantro. Add lime juice. Season with salt and pepper. Garnish with sour cream, avocado, chips and mozzarella cheese. Can cook white rice ahead of time and add to soup.
Posted by Suzanne
Lime Rice Pilaf
2 Tablespoons butter
1 small onion, finely chopped
2 c. long grain white rice
3 3/4 c. vegetable or chicken stock
1/4 c. fresh lime juice
2 teaspoons grated lime peel
chopped fresh parsley or cilantro (opt)
Melt butter in saucepan over medium heat. Add onion and saute until tender, about 10 minutes. Add rice and stir to coat. Add stock, lime juice and lime peel. Bring to boil, stirring occasionally. Reduce heat to low, cover and cook until tender and liquid is absorbed, about 20 minutes. Remove from heat and let stand covered 5 minutes. Add salt and pepper to taste. Transfer to serving bowl and sprinkle with parsley or cilantro.
Posted by Suzanne
1 small onion, finely chopped
2 c. long grain white rice
3 3/4 c. vegetable or chicken stock
1/4 c. fresh lime juice
2 teaspoons grated lime peel
chopped fresh parsley or cilantro (opt)
Melt butter in saucepan over medium heat. Add onion and saute until tender, about 10 minutes. Add rice and stir to coat. Add stock, lime juice and lime peel. Bring to boil, stirring occasionally. Reduce heat to low, cover and cook until tender and liquid is absorbed, about 20 minutes. Remove from heat and let stand covered 5 minutes. Add salt and pepper to taste. Transfer to serving bowl and sprinkle with parsley or cilantro.
Posted by Suzanne
Chicken and Rice Wraps
1 lb. Boneless skinless chicken breasts, cooked and shredded
2 c. water
1 c. salsa
1-2 Tablespoons Taco seasoning mix
2 c. instant rice, uncooked
8-12 flour tortillas
grated mozzarella or cheddar cheese
In skillet or saucepan, combine chicken, water, salsa and seasonings. Bring to a boil. Add rice, and simmer with lid on low for 5 minutes. Spoon mixture into center of tortillas, top with about 1 tablespoon of cheese and wrap. Makes about 12.
This is an excellent make ahead freezer meal or snack.
To FREEZE: Simply wrap each folded tortilla in wax paper and place in a gallon size freezer bag.
To REHEAT: Unwrap and put on plate with wax paper loosely over and heat in microwave for 1 min 30 sec to 2 min 30 sec. (depending on your microwave)
Options:
* Use instant brown rice. Increase cooking time to 10 min.
* Add can of black beans
* Go vegetarian - eliminate chicken and add a can of black beans
Posted by Suzanne
2 c. water
1 c. salsa
1-2 Tablespoons Taco seasoning mix
2 c. instant rice, uncooked
8-12 flour tortillas
grated mozzarella or cheddar cheese
In skillet or saucepan, combine chicken, water, salsa and seasonings. Bring to a boil. Add rice, and simmer with lid on low for 5 minutes. Spoon mixture into center of tortillas, top with about 1 tablespoon of cheese and wrap. Makes about 12.
This is an excellent make ahead freezer meal or snack.
To FREEZE: Simply wrap each folded tortilla in wax paper and place in a gallon size freezer bag.
To REHEAT: Unwrap and put on plate with wax paper loosely over and heat in microwave for 1 min 30 sec to 2 min 30 sec. (depending on your microwave)
Options:
* Use instant brown rice. Increase cooking time to 10 min.
* Add can of black beans
* Go vegetarian - eliminate chicken and add a can of black beans
Posted by Suzanne
Fajitas Marinade
2-3 lbs boneless meat (chicken or beef or both)
Marinade:
1/2 c Italian dressing
1/2 c soy sauce
1/2 c vinegar
1/3 c worchestershire sauce
1/3 c brown sugar
1 tsp garlic
Juice from 1/2 lemon or lime
Combine marinade ingredients. I like to use a ziploc bag to marinate the meat in, so I put the marinade along with the meat (use separate bags if using chicken and beef) and place the bags in a bowl in the refrigerator. Marinate beef for 24 hours
Marinate chicken for 8 hours
Posted by Tiffany
Marinade:
1/2 c Italian dressing
1/2 c soy sauce
1/2 c vinegar
1/3 c worchestershire sauce
1/3 c brown sugar
1 tsp garlic
Juice from 1/2 lemon or lime
Combine marinade ingredients. I like to use a ziploc bag to marinate the meat in, so I put the marinade along with the meat (use separate bags if using chicken and beef) and place the bags in a bowl in the refrigerator. Marinate beef for 24 hours
Marinate chicken for 8 hours
Posted by Tiffany
BBQ Sloppy Joes
1 lbs hamburger
1/2 c celery, chopped
1/2 c onion, chopped
1/2 c green pepper, chopped
Sauce:
2 TBS brown sugar
2 TBS flour
1 TBS mustard
2 TBS worchestershire sauce
2 TBS vinegar
1 c ketchup
1 c hot water
Brown meat with vegetables. Mix sauce ingredients and add to meat. Simmer for 15 minutes. Serve on toasted hamburger buns with cheese.
Posted by Tiffany
1/2 c celery, chopped
1/2 c onion, chopped
1/2 c green pepper, chopped
Sauce:
2 TBS brown sugar
2 TBS flour
1 TBS mustard
2 TBS worchestershire sauce
2 TBS vinegar
1 c ketchup
1 c hot water
Brown meat with vegetables. Mix sauce ingredients and add to meat. Simmer for 15 minutes. Serve on toasted hamburger buns with cheese.
Posted by Tiffany
Spicy Chicken Soup
1 lg can enchilada sauce
1-2 cans cream of chick soup(depending on how spicy you want it)
1 can cheddar cheese soup or cream of mushroom soup
1 package velveeta cheese
chicken, cooked and diced
water
Combine all ingredients, simmer for 20-30 minutes. Top with crushed tortilla chips, green onions, or tomatoes.
Posted by Tiffany
1-2 cans cream of chick soup(depending on how spicy you want it)
1 can cheddar cheese soup or cream of mushroom soup
1 package velveeta cheese
chicken, cooked and diced
water
Combine all ingredients, simmer for 20-30 minutes. Top with crushed tortilla chips, green onions, or tomatoes.
Posted by Tiffany
Easy Pizza Sauce
1 small onion, finely chopped
Olive Oil
8 oz tomato sauce
1 teaspoon Italian Seasoning
Cook onion in a little olive oil over medium heat until soft and translucent. Add tomato sauce and Italian Seasoning.(add more seasoning if you want). Simmer for about 15 minutes. Serve with Pizza Rolls or use with Homemade Pizza.
Posted by Suzanne
Olive Oil
8 oz tomato sauce
1 teaspoon Italian Seasoning
Cook onion in a little olive oil over medium heat until soft and translucent. Add tomato sauce and Italian Seasoning.(add more seasoning if you want). Simmer for about 15 minutes. Serve with Pizza Rolls or use with Homemade Pizza.
Posted by Suzanne
Taco Soup
4 lbs ground beef or turkey
2 onions, peeled and chopped
4 28 oz cans of tomatoes
4 16 oz cans of tomato sauce
4 17 oz cans of corn
4 15 oz cans of kidney beans (some light and dark)
4 1.25 oz taco seasoning packets
This recipe makes 20 servings, it can easily be 1/2 or 1/4 to make less. Combine all ingredients and simmer for 20-30 minutes. Garnish with cheese, sour cream, and tortilla chips. If it tastes too acidic, add a little bit of brown sugar.
Posted by Tiffany
2 onions, peeled and chopped
4 28 oz cans of tomatoes
4 16 oz cans of tomato sauce
4 17 oz cans of corn
4 15 oz cans of kidney beans (some light and dark)
4 1.25 oz taco seasoning packets
This recipe makes 20 servings, it can easily be 1/2 or 1/4 to make less. Combine all ingredients and simmer for 20-30 minutes. Garnish with cheese, sour cream, and tortilla chips. If it tastes too acidic, add a little bit of brown sugar.
Posted by Tiffany
Pizza Rolls
Use Basic White Bread recipe
Onion Powder
Grated Mozzarella Cheese
Toppings of your choice
Take one (or more) fourths of the Basic White Bread recipe and use it to make Pizza Rolls. (One fourth will make about 12 rolls)
Roll out dough into a rectangle...just like you would for cinnamon rolls. I like mine dough to be thin, maybe a 1/4 inch. Sprinkle with a little onion powder and spread with grated Mozzarella Cheese. (plain Cheese Pizza Rolls are good) Add toppings that you like. (Pepperoni is one of our favorite) Roll up as you would cinnamon rolls and cut into about 1" slices and put on a cookie sheet that has been sprayed with Pam or use a cookie sheet liner. (I like the liners because after the rolls are cooked I can slid the liner with the rolls off the pan onto the counter to cool.) Cover and let rise 25 minutes. Cook in pre-heated 350 degree oven for 20-25 minutes. Serve with pizza sauce.(see recipe) or with spaghetti sauce. YUMMY. This is one of my favorite to share with neighbors. They freeze good. Keep leftovers in fridge. I will make two loaves of bread and two batches of Pizza Rolls with one recipe of White Bread.
Posted by Suzanne
Onion Powder
Grated Mozzarella Cheese
Toppings of your choice
Take one (or more) fourths of the Basic White Bread recipe and use it to make Pizza Rolls. (One fourth will make about 12 rolls)
Roll out dough into a rectangle...just like you would for cinnamon rolls. I like mine dough to be thin, maybe a 1/4 inch. Sprinkle with a little onion powder and spread with grated Mozzarella Cheese. (plain Cheese Pizza Rolls are good) Add toppings that you like. (Pepperoni is one of our favorite) Roll up as you would cinnamon rolls and cut into about 1" slices and put on a cookie sheet that has been sprayed with Pam or use a cookie sheet liner. (I like the liners because after the rolls are cooked I can slid the liner with the rolls off the pan onto the counter to cool.) Cover and let rise 25 minutes. Cook in pre-heated 350 degree oven for 20-25 minutes. Serve with pizza sauce.(see recipe) or with spaghetti sauce. YUMMY. This is one of my favorite to share with neighbors. They freeze good. Keep leftovers in fridge. I will make two loaves of bread and two batches of Pizza Rolls with one recipe of White Bread.
Posted by Suzanne
Basic White Bread
5 Cups Hot Water
10 Cups Flour (or enough to make a soft dough)
2 Tablespoons Saf-instant Yeast
1/3 to 1/2 Cup Sugar
1/3 -1/2 Cup Oil (can substitute with 3 Tablespoons of liquid Lecithin)
1 Tablespoon Salt
1 Cup Sour dough starter (optional)
Put 5 cups flour, yeast and sugar into bowl of bread mixer.(I have a Bosch, Mom had a K-tec, any machine with a dough hook should be ok) Mix until well blended. Turn off machine and add the 5 cups hot water. (If you have sour dough starter add at this point) Mix until smooth, about 2 min. Turn off machine.It should be the consistency of thick pancake batter. At this point put a towel over bowl and let "sponge" 10 to 15 minutes. Sponging will make a the bread soft, the sour dough seems to add a fluffy, softer texture. The mixture should rise in your bowl. Add oil and salt and turn on machine and slowly add enough remaining flour so the dough pulls away from side of bowl and when you pinch the dough in is slightly sticky. Knead for 6 minutes. Turn out onto counter top that has been sprayed with Pam. Knead just enough to make a nice soft round mound. Cut into four equal sections. Shape into loafs and put into pans that have been generously sprayed with Pam. Cover with a Kitchen towel or plastic wrap that has been sprayed with Pam and let rise 25 minutes. Put into a pre-heated 350 degree oven. Bake 25 to 28 minutes.
Posted by Suzanne
10 Cups Flour (or enough to make a soft dough)
2 Tablespoons Saf-instant Yeast
1/3 to 1/2 Cup Sugar
1/3 -1/2 Cup Oil (can substitute with 3 Tablespoons of liquid Lecithin)
1 Tablespoon Salt
1 Cup Sour dough starter (optional)
Put 5 cups flour, yeast and sugar into bowl of bread mixer.(I have a Bosch, Mom had a K-tec, any machine with a dough hook should be ok) Mix until well blended. Turn off machine and add the 5 cups hot water. (If you have sour dough starter add at this point) Mix until smooth, about 2 min. Turn off machine.It should be the consistency of thick pancake batter. At this point put a towel over bowl and let "sponge" 10 to 15 minutes. Sponging will make a the bread soft, the sour dough seems to add a fluffy, softer texture. The mixture should rise in your bowl. Add oil and salt and turn on machine and slowly add enough remaining flour so the dough pulls away from side of bowl and when you pinch the dough in is slightly sticky. Knead for 6 minutes. Turn out onto counter top that has been sprayed with Pam. Knead just enough to make a nice soft round mound. Cut into four equal sections. Shape into loafs and put into pans that have been generously sprayed with Pam. Cover with a Kitchen towel or plastic wrap that has been sprayed with Pam and let rise 25 minutes. Put into a pre-heated 350 degree oven. Bake 25 to 28 minutes.
Posted by Suzanne
Wednesday, April 15, 2009
Whole Wheat Crepes
1c Skim milk
3/4 c whole wheat flour
1/4 tsp salt
1 egg, lightly beaten
Combine the milk, flour, and salt in bowl; beat with an eggbeater until well mixed. Beat in the egg and mix well. Spray pan with Pam before cooking. Put heat at Medium (or 6/7)
I grew up with these. I just made them for breakfast and it was so easy and yummy. Lucy loved them. What we put on: Cinnamon and sugar, Ryan likes powdered sugar and strawberries. This for an easy and yummy breakfast. The recipe is by the amazing Suzanne. I didn't want to take all the credit.
Posted by Roo
3/4 c whole wheat flour
1/4 tsp salt
1 egg, lightly beaten
Combine the milk, flour, and salt in bowl; beat with an eggbeater until well mixed. Beat in the egg and mix well. Spray pan with Pam before cooking. Put heat at Medium (or 6/7)
I grew up with these. I just made them for breakfast and it was so easy and yummy. Lucy loved them. What we put on: Cinnamon and sugar, Ryan likes powdered sugar and strawberries. This for an easy and yummy breakfast. The recipe is by the amazing Suzanne. I didn't want to take all the credit.
Posted by Roo
Monday, April 13, 2009
Chocolate Jelly Roll
Cake:
3 large eggs (2/3 c.)
1 c. sugar
5 Tbsp. water
1 tsp. vanilla
Beat the eggs until thick. Gradually beat in sugar. Beat in all at once water and vanilla.
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
Place in WELL greased and floured cookie sheet. I like to line the bottom of my pan with parchment paper. This helps ensure that the cake comes out of the pan. Bake at 375 degrees for 12-15 minutes, just until browned lightly. Take out of the oven and flip over pan, leaving cake on a flour dish towel which has been dusted with powdered sugar. Then roll the cake up in the dish towel, by the long side and let cool. Start making the filling the last minute or two that the cake is cooking.
Chocolate Filling:
1/2 c. butter
1/2 - 2/3 c. flour
2 c. sugar
2 c. hot water
2 squares unsweetened chocolate
Melt butter in saucepan and add flour. Cook for 30 seconds to 1 minute. Add water and thicken. Then add the rest of the ingredients, adding sugar slowly as to make sure that the mixture stays thick. If you add the sugar to fast, the mixture will go runny and then you will need to thicken using cornstarch. Remover from heat and add 1 tsp. vanilla. Unroll the cake so that it is laying flat. Spread chocolate mixture covering all the cake, yet reserving some chocolate to place on top of the cake. Place chopped nuts on top and serve with ice cream. We like lots of chocolate filling. You can 1/2 this recipe if you want just a light layer of chocolate filling.
You can add 1/4 c. cocoa to the cake mixture and make this a chocolate roll. Then use ice cream in the roll as filling, after the cake has completely cooled. Roll up in tin foil and freeze. Serve with homemade hot fudge sauce.
Optional Nut Filling:
1/4 c. butter
1 c. milk
1 c. nuts
Boil together until it changes color. Add:
1 c. sugar
1 heaping Tbsp. flour
1 tsp. vanilla
Spread over hot cake and roll up. Reserve some to spread on the top of the roll. Very rich tasting and good.
This was a famous recipe for Grandma Petersen. I know that David loves it, and all of my kids love it too.
Michelle
3 large eggs (2/3 c.)
1 c. sugar
5 Tbsp. water
1 tsp. vanilla
Beat the eggs until thick. Gradually beat in sugar. Beat in all at once water and vanilla.
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
Place in WELL greased and floured cookie sheet. I like to line the bottom of my pan with parchment paper. This helps ensure that the cake comes out of the pan. Bake at 375 degrees for 12-15 minutes, just until browned lightly. Take out of the oven and flip over pan, leaving cake on a flour dish towel which has been dusted with powdered sugar. Then roll the cake up in the dish towel, by the long side and let cool. Start making the filling the last minute or two that the cake is cooking.
Chocolate Filling:
1/2 c. butter
1/2 - 2/3 c. flour
2 c. sugar
2 c. hot water
2 squares unsweetened chocolate
Melt butter in saucepan and add flour. Cook for 30 seconds to 1 minute. Add water and thicken. Then add the rest of the ingredients, adding sugar slowly as to make sure that the mixture stays thick. If you add the sugar to fast, the mixture will go runny and then you will need to thicken using cornstarch. Remover from heat and add 1 tsp. vanilla. Unroll the cake so that it is laying flat. Spread chocolate mixture covering all the cake, yet reserving some chocolate to place on top of the cake. Place chopped nuts on top and serve with ice cream. We like lots of chocolate filling. You can 1/2 this recipe if you want just a light layer of chocolate filling.
You can add 1/4 c. cocoa to the cake mixture and make this a chocolate roll. Then use ice cream in the roll as filling, after the cake has completely cooled. Roll up in tin foil and freeze. Serve with homemade hot fudge sauce.
Optional Nut Filling:
1/4 c. butter
1 c. milk
1 c. nuts
Boil together until it changes color. Add:
1 c. sugar
1 heaping Tbsp. flour
1 tsp. vanilla
Spread over hot cake and roll up. Reserve some to spread on the top of the roll. Very rich tasting and good.
This was a famous recipe for Grandma Petersen. I know that David loves it, and all of my kids love it too.
Michelle
Saturday, April 11, 2009
Tomato Soup
2 peeled and chopped carrots
1 chopped onion
1 minced clove garlic
1 big (26 oz) can of tomato sauce
about 4 cups of chicken stock
1 can cannellini beans (drained and rinsed)
about 1/2 cup orzo
1/2 tsp salt
1/2 tsp pepper
about 1 T dried basil
about 1 T dried parsley
about 1/4 tsp fennel seed
Saute carrots, onion, and garlic in a tiny amount of olive oil for about 2 min.
Add all other ingredients and simmer for around 10 min until carrots are soft and pasta is cooked.
1 chopped onion
1 minced clove garlic
1 big (26 oz) can of tomato sauce
about 4 cups of chicken stock
1 can cannellini beans (drained and rinsed)
about 1/2 cup orzo
1/2 tsp salt
1/2 tsp pepper
about 1 T dried basil
about 1 T dried parsley
about 1/4 tsp fennel seed
Saute carrots, onion, and garlic in a tiny amount of olive oil for about 2 min.
Add all other ingredients and simmer for around 10 min until carrots are soft and pasta is cooked.
Posted by: Tiffany
Tuesday, April 7, 2009
David's home cooking
Drive or Fly to Las Vegas
take Flamingo Road East of the strip
On the North side of Flamingo Road
Stop at
LOWRYS
It’s great Prime Rib.
Pay the bill
Go Home or out to a show or go gamble with Annie
Take some time off and enjoy some good food with someone you know and want to be with, You will have a nice evening with lots of fun.
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