Almond Tea Cakes

financier au creme

Almond Tea Cakes

1 1/4 cup flour
1 1/4 cup powdered sugar
1 cup ground almond meal
1/4 teaspoon salt
4 egg whites
6 ounces unsalted butter
1 teaspoon almond extract

1. Preheat oven to 400°F (200°C).
2. Begin by preparing a muffin or financier pan. If you are using a silicone pan, there is no need to grease. If you are using another sort of material, grease the pan with some soft butter.
3. Measure the flour, powdered sugar, almond meal, and salt into a large mixing bowl and stir together until completely mixed.
4. Make a well in the center of the dry ingredients, and add in the four egg whites. Use a wooden spoon to mix the ingredients into a smooth paste. This takes a little elbow grease.
5. Place the butter in a small, microwave proof bowl and melt in the microwave on high heat. Watch this carefully. Butter melts very quickly in the microwave and you should stop it half way through and give it a stir.
6. Add the butter to the batter along with the almond extract. Carefully stir the batter until all of the butter is incorporated and the batter is smooth.
7. Place several heaping tablespoons of batter into each mold. They should be about 3/4 of the way full if you are using a financier pan, and a little less if you are using a typically sized muffin pan.
8. Place the filled pan in the preheated oven and bake at 400°F (200°C) for 15 minutes. Lower the oven temperature to 350°F (180°C) and bake for five more minutes. Turn the oven off and leave the financiers in the closed oven for two more minutes. Remove from oven and allow to cool to warm before releasing from the pan.
*Makes 12 cakes.

Recipe Variations

Fillings: These cakes take especially will to having fillings added. Fill the molds half way, then add a tablespoon of jam, fruit or Nutella, before topping with another spoon full of batter.
Toppings: You can also top these with fruit or sliced almonds.
Chocolate: Personally I think this is going over board, but you can add in a handful of chocolate chips or chopped chocolate – for those who think dessert just isn’t complete without a little cacao.

Enjoy!

 

anyaflower218

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New Twist

Winter is still upon us and nothing is better than a warm bread to go with your soups and stews.  Here is an easy recipe called Cottage Cheese Dill Bread.

The cottage cheese dill bread is a batter bread, not a yeast bread, so it only takes about 15 minutes to prepare and about 50 minutes to bake.  I can smell this now.

Dilly_Cottage_Cheese_Bread

From Chin Deep
http://chindeep.com/2010/04/06/cooking-together/

~ Cottage Cheese Dill Bread ~
2 cups unbleached, white flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup cottage cheese

2 eggs

6 Tablespoons milk

1/4 cup honey or sugar

4 Tablespoons melted butter

3 Tablespoons minced fresh dill (I used 3 Tablespoons dry and it turned out wonderful)

**Optional 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder

1) Preheat oven to 350. Lightly butter a medium sized loaf pan.

2) Combine flour, baking powder, baking soda, and salt in a medium-large bowl.

3) In a small bowl, combine cottage cheese, eggs, milk, sweetening, and melted butter. Beat well. Add to the dry ingredients along with the dill,
and mix just enough to thoroughly blend. The batter will be a little stiff.

4) Spread the batter evenly into prepared loaf pan. Let it bake for 50 minutes, or until a butter knife inserted all the way into the center comes out clean.
After removing bread from oven, let stand 10 minutes before removing from loaf pan. Cool on rack an additional 30 minutes before slicing.
The cottage cheese dill bread is a batter bread, not a yeast bread, so it only takes about 15 minutes to prepare and about 50 minutes to bake.

Enjoy!butterfly_1

February is for Lovers

Lover’s, whether it’s a favorite aunt, uncle, grandparent, mother, father, spouse, boy/girl friend or your children, time to give them a boost and let them know you love them. I like February because I know spring is right around the corner.

HappyValentinesDayTL_TapestryIII

A simple Valentine treat.

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You will “love” simple white chocolate popcorn recipe for Valentine’s Day!
Prep: 10 mins Total: 10 mins
Ingredients:

12 ounces white chocolate
8 cups popped popcorn
1/2 tsp. salt
sprinkles
(optional) conversation hearts

Directions:

Heat chocolate in the microwave or a double boiler until melted.
Place the popcorn in a large bowl, and pour the melted chocolate over it. Then use a spoon to toss the popcorn gently until it is evenly coated with the chocolate. Spread the popcorn out evenly on a baking sheet covered with parchment, wax paper, or aluminum foil. Sprinkle evenly with the salt, then sprinkle with as many sprinkles and conversation hearts as you would like.

Let cool for 10 minutes or until the chocolate has hardened. Break up into small pieces then serve or store in an airtight container for up to 1 week.

From Gimme Some Oven

http://www.gimmesomeoven.com/

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The Best Victorian Sponge Cake

sponge-cake

This is an easy recipe for those moments when only a sponge cake will do.  Sponge cakes are very versatile. They are a plain cake that can be customized with a variety of fillings and icings.

The Best Victorian Sponge Cake

Ingredients:

6 oz self-raising flour. *
6 oz sugar.
6 oz butter.
3 extra large eggs.

Method:

Prepare two 7 1/2″ cake tins, pre- heat oven to 325 F.

1. Cream the butter and sugar until fluffy and drops off spoon easily.

2. Beat in the eggs one at a time.

3. Fold in flour.

4. Divide batter between tins.

5. Bake for 25 minutes.

6. Leave in pans for a few minutes then place on a cooling rack until completely cold.

To make the butter cream beat together 4oz butter, 8oz icing sugar, 7tsp water and a few drops of vanilla extract.

Assemble the cake by placing strawberry jam and butter cream between the two cakes. Sprinkle the top with a light dusting of icing sugar and serve.

Note: If you don’t have self-raising flour, you can use a teaspoon of baking powder with 6 oz of all-purpose flour.

WW8

Carrots anyone?

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GARLIC CARROTS

Here is s simple way to jazz up carrots. This has a kinda sweet garlicy taste. I gave this recipe to a friend many years ago and years later her son says “So your the one who gave my Mom that carrot recipe!”  He said his Mom makes it all the time. He could tell when the garlic wafted from the kitchen. My friend loves garlic.

You can adjust any portions of this recipe to suit how many people you are serving. You can use garlic power or dried parsley if this is all you have.  Also you can substitute the butter with margarine or olive oil.  This is a great pot luck dish.

Ingredients:

1 bag baby carrots 16 OZ.

2 cloves minced garlic

Fresh Parsley

2 Tablespoons of butter or margarine or olive oil

Prepare:

Bring carrots to a boil, turn down heat to medium and cook until fork is easily inserted in carrot. Usually 20 to 25 min. Don’t over cook. Chop parsley and put aside. Remove from heat then drain water from carrots. Stir in butter, garlic and parsley.  Put lid back on to let the steam meld the garlic and parsley flavours into the carrots. Let sit for 5 minutes and serve.

Image6ENJOY!

Portillos Chopped Salad - one of my favorite salads ever! Add chicken for a complete meal. the-girl-who-ate-everything.com

Summertime Food on Pintrest

Christmas Lasagna

lasagna2

Christmas Lasagna

2 pounds of Ground beef 1/2 pound of ground pork
2 cans of tomato puree (6-oz.)
1 can of tomato sauce (14-oz)
1 cup of diced onion
1/2 cup of diced green pepper

Basil, Oregano, Italian Spice, Garlic, Onion salt, sugar
2 tablespoons of Olive oil
16 ounces of cottage cheese
8 oz of ricotta cheese
2 cups of medium cheddar
2 packages of sliced Mozzarella cheese
1.5 packages of Lasagna pasta

Add slices of green pepper and cherry tomatoes to garnish

Preheat Oven to 350 degrees – 10 x 13 Pan

In a bowl combine your two meats, adding a teaspoon of sugar, a tablespoon of oregano, a pinch of basil, and a 1/2 teaspoon of Italian spice. Brown both meats in a large frying pan. In a separate small frying pan, saute’ your onions, green pepper with 2 tablespoons of olive oil and 3/4 teaspoon of garlic and a pinch of onion salt. ( you can add mushrooms if you like to your sauteed mix)

Once your meat is browned, add the saute’ mix. You will need to transfer the meat mixture with the saute’ mix in to a large pot to simmer the sauce. Once in a large pot, add 2 cans of tomato puree, 1 can of tomato sauce.  Put this on medium low to heat and simmer for about 45 minutes. Add another teaspoon of Italian spice and oregano to taste.

Boil your pasta and rinse it in cold water- separating it on waxed paper. Add one layer at the bottom to get started.

Add the ricotta cheese and cottage cheese directly in to the meat sauce, fold it in.

On top of your first layer, spoon your meat sauce, followed by mozzarella cheese slices to cover the top- alternate each layer doing the same. Right before your last layer, start using the medium cheddar sprinkling it over the meat sauce or pasta. Make certain you save enough for your top layer – over the pasta.

Place lasagna on a cookie sheet in the oven at 350 degrees for about 22 minutes.  Remove from oven when done and let rest for 20 minutes.  Add slices of green pepper and cherry tomatoes to garnish to give that Christmas feel.

 The total time for making lasagna is about 1.5 hrs. Enjoy!

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Come and view more Christmas recipes on Pinterest.

THE BEST potato soup recipe ever!

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Ingredients:

2 1/2 pounds baby red potatoes, sliced into small bite sized pieces

1/2 regular package uncooked bacon,

finely diced 1 medium onion,diced

1/4 bunch celery, diced

8 cups milk

4 cups water

4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)

1 teaspoon salt

1 teaspoon black pepper

3/4 cup salted butter

3/4 cup flour

1/4 bunch freshly chopped parsley

1 cup whipping cream

***For garnish:*** Shredded cheese fried bacon bits chopped green onions

Directions: In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three.

Serve hot!

Come visit my Pinterest ” Fall Out Cooking “

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Food Safety for the Summer

Watermelon

Summer is a busy time of year.  Going to the beach and lazing in the sun, backyard barbequing, camping by the lake, picnics in the park, or traveling in your car.

Follow this food safety advise.

Keep Hot Hot and Cold Cold

The bacteria that cause food poisoning thrive at moderate temperatures, so it’s imperative that you keep dishes hot or cold, as the case may be. If you plan to cook picnic foods at home and keep them hot until ready to eat at your picnic site, you’ll need to keep them heated to at least 140°F. For the amateur cook, finding the right equipment to do this can be difficult.

When bringing food to a picnic or cookout:

  • Use an insulated cooler filled with ice or frozen gel packs.  Frozen food can also be used as a cold source.
  • Foods that need to be kept cold include raw meat, poultry, and seafood; deli and luncheon meats or sandwiches; summer salads (tuna, chicken, egg, pasta, or seafood); cut up fruit and vegetables; and perishable dairy products.
  • A full cooler will maintain its cold temperature longer than a partially filled one.  When using a cooler, keep it out of the direct sun by placing it in the shade or shelter.
  • Avoid opening the cooler repeatedly so that your food stays colder longer.

When cooking on the grill:

  • Use separate cutting boards and utensils for raw meat and ready-to-eat items like vegetables or bread.
  • Keep perishable food cold until it is ready to cook.
  • Use a food thermometer to make sure meat and poultry are cooked thoroughly to their safe minimum internal temperatures
    • Beef, Pork, Lamb, & Veal (steaks, roasts, and chops): 145 °F with a 3 minute rest time
    • Ground meats: 160 °F
    • Whole poultry, poultry breasts, & ground poultry: 165 °F
  • Always use a fresh, clean plate and tongs for serving cooked food. Never reuse items that touched raw meat or poultry to serve the food once it is cooked.

When serving food outdoors:

  • Perishable food should not sit out for more than two hours.  In hot weather (above 90 °F), food should NEVER sit out for more than one hour.
  • Serve cold food in small portions, and keep the rest in the cooler.  After cooking meat and poultry on the grill, keep it hot until served – at 140 °F or warmer.
  • Keep hot food hot by setting it to the side of the grill rack, not directly over the coals where they could overcook.

General Information

Barbecue and Food Safety (USDA)
Use these simple guidelines for grilling food safely.

Handling Food Safely on the Road (USDA)
Pack safely for the camping trip, boat ride, day at the beach, or trip in the RV.

Food Safety While Hiking, Camping & Boating (USDA)
If food is not handled correctly, foodborne illness can be an unwelcome souvenir from your trip.

 

SkippingBug

Yummmmm