Juicy Spritzer

Juicy Spritzer
Makes 4 servings

1-1/2 cups grapefruit Juice
1/4 cup sugar
2 inches stick cinnamon
Ice cubes
2 12-ounce cans ginger ale, chilled

For syrup, in a saucepan combine grapefruit juice, sugar, and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Discard cinnamon; cool syrup. Cover and chill syrup. To serve, fill four 8-ounce glasses with ice. Add about 1/3 cup grapefruit syrup to each glass. Fill glasses with ginger ale. Stir gently.

Caramelized Onion and Spicy Jack Curd Pizzette

The first time I heard about Jihva For Ingredients, I thought it was a great idea for cooks like me to get ideas for how many ways an ingredient can be converted to delicious foods. And, what a way to learn about different cultures and try to indigenize it to yours, or vice versa! Kudos to Indira of Mahanandi for the ingenious idea, and thanks to Radhi for hosting the event! My first ever contribution to the Jihva For Ingredients is Caramalized Onion and Spicy Cheese Pizzette. Pizzettes are little pizzas. The first time I made these little mouthfuls of joy was when I had some frozen pizza dough on hand and a few onions I wanted to use up. Its a great appetizer and quite simple to make.

What You Need

• 12 Oz. of Whole Wheat Pizza Dough (I made my own; you can also use any frozen or fresh pizza dough from your local store)
• 2 Onions (Red or Yellow onions have more flavor)
• Salt to taste
• 1/2 Tsp Crushed Red pepper flakes (optional)
• 1 Tbsp of Olive Oil
• 8 Oz. of Fresh Spicy Jack Curd or Cheese (fresh spicy mozzarella would work well as well- I use Mike’s Firehouse Jack Curd available at my local farmer’s market)
• 1 Bottle (12 Oz.) Izze Blackberry
• 2 Tbsps of Harissa ( You can use any spicy chutney or spread you might have on hand)

How Its Done

1. Peel and dice the onions. Heat the oil in a non-stick frying pan and add the onions. Stir periodically till onion turns transparent.
2. Add salt and continue to cook the onions (stirring periodically to make sure they don’t burn) till they begin to brown (the sugar in the onion is caramelized).
3. Add the Izze to the onion and let cook down till there is no liquid left. The sugars in the Izze will be concentrated in the onions, enhancing the sweetness in the onions. Turn off the heat and let cool.
4. While the onions are cooling, preheat the oven to 425 degrees fahrenheit and start working on the Pizzettes.
5. Roll our your pizza dough (if using frozen, follow package instructions to thaw) as thin as you can, making sure the dough doesn’t stick to the surface or is too thin to hold the toppings.
6. Use a glass or a cooke cutter and cut round discs out of the rolled dough (you should get about 17-18). Lay them out on a cookie sheet (dusted with corn meal) or a pizza crisper (pizza trays with little holes at the bottom that make the crust crisp).
7. Place an m&m sized dot of the harissa or spicy spread on each pizzette and spread (just like you would spread butter on your toast).
8. Next, top the pizzettes with the caramelized onions and pop them in the oven for about 6-7 minutes till the pizzettes start to brown.
9. If you’re using a firm cheese (pepper jack), you can top the pizzettes with the cheese and optional red pepper flakes before step 8 and bake till you see the cheese bubble and melt. If you’re using a soft cheese (such as fresh mozzarella) or cheese curds (like I did), proceed with step 8 and take the pizzettes out when they start to brown and top them with the cheese and red pepper flakes . Return to the oven and bake till the cheese is melted and bubbly. (these will also taste great with goat cheese, which you can add after the pizzettes are baked)
10. Take it out and let cool for 5 minutes before you serve.

The Pizzettes taste great warm- the sweet and spicy layers with the crunchy crust make each pizzette full of surprises! Buon Appetito!

How Long Can You Live Without Food?

There is another important factor in determining how long someone might live when there is little or no nourishing food to be had. The will to survive. With or without food those whose will to survive is strongest will always live longer than those who do not have this all important attribute. Ones willpower can add several days, or even a week to the total length of time you can survive without food. People who are starved and no longer have the will to live will perish much more quickly.

How Long Can You Survive Without Water?

Knowing that water is by far the most important nutrient for the human body (besides oxygen) and, in particular, during a survival situation when finding potable water may not be easy, the question becomes - just how long can the human body survive without adequate water?

Yummy Healthy Shrimp Recipes

Shrimp is always a good choice for a healthy recipe. Here are some of our favorite healthy shrimp recipes. Enjoy!

Shrimp Scampi

Ingredients
1 pound raw shrimp
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 teaspoon thyme
3 teaspoon garlic, minced
2 teaspoons cilantro, minced
1 teaspoon oregano
4 tablespoons low fat/non fat Parmesan cheese

Directions
Put all of the ingredients together in a large bowl and refrigerate for at least three hours. Add 2 tablespoons of olive oil to sauté pan and add shrimp to pan. Saute shrimp over medium hear for 5-10 minutes. Heat sauce in separate pan; add sauce to shrimp.

Healthy Shrimp Pasta

Ingredients
12 oz. pkg. whole wheat pasta
1 c. fresh grated Parmesan cheese
4 cloves pressed garlic
3/4 c. olive oil
1-2 c. shrimp (1/2 lb.)
2 tsp. dried parsley or 1/2 c. fresh parsley

Directions
Heat olive oil and garlic in pan over low heat. Remove from heat and add parsley. Boil pasta; drain. Toss pasta with oil, garlic, parsley sauce and then add shrimp. Finally add Parmesan cheese and toss. Serve immediately.

Shrimp with Broccoli

Ingredients
1 can reduced-sodium chicken broth
1 teaspoon cornstarch
1 tablespoon minced garlic, divided
1 tablespoon extra-virgin olive oil, divided
1/4-1/2 teaspoon crushed red pepper
1 pound large shrimp, peeled and deveined
4 cups fresh broccoli florets
2/3 cup water
2 tablespoons chopped fresh basil or parsley
1 teaspoon lemon juice
Freshly ground pepper to taste
Lemon wedges

Directions
Combine clam juice (or broth), cornstarch and 1/2 tablespoon garlic in a small bowl; whisk until smooth. Set aside. Heat 1/2 tablespoon oil in a large nonstick skillet over medium-high heat. Add remaining 1/2 tablespoon garlic and crushed red pepper; cook, stirring, until fragrant but not browned, about 30 seconds. Add shrimp and 1/8 teaspoon salt. Sauté until the shrimp are pink, about 3 minutes. Transfer to a bowl.

Add remaining 1/2 tablespoon oil to the skillet. Add broccoli; stir for 1 minute. Add water, cover and cook until broccoli is crisp-tender, about 3 minutes. Transfer to the bowl with the shrimp.

Add the reserved clam juice mixture to the skillet and cook, stirring, over medium-high heat, until thickened, 3 to 4 minutes. Stir in basil (or parsley) and season with lemon juice and pepper. Add the shrimp and broccoli and heat through. Serve immediately, with lemon wedges.

Shrimp Antipasto

Ingredients
1 1/2 shrimp cleaned and cooked
6 oz Provolone cheese, cut in cubes
6 oz can ripe pitted olives, drained
2/3 cups Realemon lemon juice
2 tablespoon dijon mustard
2 teas sugar
1 1/2 teas thyme leaves
1 teas salt
4 oz Genoa salami, cut in cubes
1 red pepper, cut in strips

Directions
Place shrimp, cheese and olives in large dish. In small bowl mix remaning ingredients, except salami and red pepper, pour over shrimp. Cover and refrigerate 6hrs. Add salami and pepper, toss, drain, serve.

3 Easy And Healthy Recipes For Kids

Individual Turkey Whole Wheat Pizza

Ingredients
1 whole wheat pita bread, small
1/2 cup of low fat mozzarella cheese
3 tablespoons of pizza sauce
Turkey lunch meat, sliced into small pieces, cooked in pan

Directions
Cook sliced turkey lunch meat in pan until crisp. Pour pizza sauce onto whole wheat pita. Sprinkle mozzarella cheese across pita and top with turkey. Bake in oven at 350F for about 5-10 minutes or until cheese is melted.

Kiddo Kebobs

Ingredients
Chicken or beef, cut into cubes
Cherry tomatoes (or another veggie)
1/4 cup soy sauce
1/4 cup of honey
Kabob skewers

Directions
Combine the chicken or beef cubes, cherry tomatoes, soy sauce, and honey in a medium bowl and toss. S2. Skewer the meat and veggies. Place kebobs on a baking sheet and broil or grill them for about 10 to 15 minutes, turn once. Serve with green beans. Enjoy!

Broccoli and Cheese Potato Skins

Ingredients
4 Potatoes
2 cups of steamed broccoli, mashed
1 1/2 cup of 2% shredded cheddar cheese
Extra-virgin olive oil, drizzle

Directions
Scrub potatoes and bake them until they are tender (approximately 45-60 minutes). Boil broccoli and mash. Mix 1/2 cup of cheese with broccoli. Cut potatoes in half and scoop out insides. Mix the insides with the cheese and broccoli. Scoop this mix into the potato halves. Top with remaining cheese. Bake in oven until cheese is melted and potato is just crisp.

Thanksgiving Recipes: Healthy Side Dishes

Broccoli Salad

Ingredients
4 cup broccoli florets
1/2 cup carrots, shredded
1/2 cup golden raisins
1/2 cup sunflower kernels
1/2 cup cooked bacon, chopped
1/2 cup purple onion, diced
1 cup mayonnaise
2 Tbsp red wine vinegar
1/2 cup sugar

Directions
Mix broccoli, carrots, raisins, sunflower kernels, bacon, and onions. In a separate bowl combine mayonnaise, vinegar and sugar. 15 minutes prior to serving, add dressing to salad and toss.

Famous Green Bean Casserole

Ingredients
1 lb frozen or fresh green beans
1 (10 1/2 ounce) can low-sodium or reduced fat cream of mushroom soup
3/4 cup skim milk
1 teaspoon of pepper
1 can of French fried onions
1 Tbsp Olive oil

Directions
In sauté pan, mix green beans and olive oil until almost tender. Add mushroom soap, milk, and pepper. Bring to boil. Pour into glass baking dish. Bake at 350F for about 10 minutes and then top with fried onions and bake another 5 or so minutes.

Unsweetened, Sweet Potatoes

Ingredients
1 1/2 lbs sweet potatoes, peeled and quartered
2 tablespoons light Italian dressing
1/2 cup finely chopped onion
1/2 cup reduced fat sour cream
1 tablespoon brown sugar

Directions
Boil sweet potatoes until tender (10-15 minutes). Heat Italian dressing in a pan and add onion. Add sweet potatoes and mash lightly. Add sour cream and brown sugar. Stir.

Eggplant with Yellow Squash

Ingredients
1 large eggplant, chopped (coin size)
1 large yellow squash, chopped (coin size)
1 (8 ounce) can tomato sauce
4 ounces water
1 (10 ounce) can Rotel tomatoes
1 medium onion
4 tablespoons extra virgin olive oil
Rosemary and ginger, blend
Kosher salt
Black pepper
Italian seasoning packet
5-8 garlic gloves

Directions
Heat sauté pan. Add olive oil, chopped onion and garlic, eggplant and squash and mix with a dash of salt and pepper. Stir. Add tomato sauce, Rotel, water, and Italian seasoning; stir. Bring to a boil, cover, and simmer until all is cooked through.

Savory Bread Pudding

When one thinks of bread pudding, the sweet cinnamony twin of my dish comes to mind. I like my muffins, pancakes and waffles for brunch and sometimes, dinner..but a savory bread pudding is an anytime meal! It can be a great brunch for a lazy weekend or a one dish dinner.�

What you need

• 4-5 Slices of whole grain bread (I used Trader Joe’s Sprouted grain bread)
• 2 Cups of non-fat milk
• 1/4 cup of chopped olives
• 1 Green Bell Pepper
• 1 Red Bell Pepper
• 1/2 onion
• 1 Tsp of Extra Virgin Olive Oil
• 1/2 Cup of 2% mixed shredded cheese
• 1/2 Cup of shaved parmesan cheese

How its done

1. Dice the onions and the bell peppers- the bell pepper dices can be a bit chunky
2. Heat a fry pan and add the olive oil to it. When the oil heats up, add the onions and saute till transparent, add the chopped bell peppers and season lightly with salt and pepper (I say slightly because you will be adding olives and the cheeses that have salt in them- a pinch should be enough), till the peppers are half cooked. Add the olives and turn off the heat. Set aside and let cool.
3. Shred the slices of bread in a bowl. Add the milk. Since this recipe doesn’t have egg, take care that the milk is just enough to really moisten the bread. Too much milk will make the pudding soggy.
4. Add the shredded cheese and the cooled vegetable mixture and mix well.
5. Cover and let sit in the fridge for about 3-4 hours (or overnight, if making for brunch).
6. Preheat the oven to 350 degrees fahrenheit.
7. Spray a baking dish with butter flavored spray or regular cooking oil and put the bread mixture in the dish. Top with the parmesan cheese and bake for about 35-40 minutes till you see a crust form on the sides and the cheese is all melty. Switch of the heat and let cool.

Serve warm with your favorite TV series!

Black Bean and Vegetable Grilled Sandwich

Ever so often, we like to have a toasted or grilled sandwich for dinner. Its a break from the routine of rice or chapati. For me, the challenge is always to find ways of getting more protein in our predominantly vegetarian diet. So, what would add some protein and not just be veggies and cheese? Well, I could make something with black beans, edamame, chickpeas, lentils….but they need to be in a form conducive to be situated between two slices of bread and not fall apart…hmmmm…I’d bought a can of Trader Joe’s Fat Free Refried Beans with Jalapenos, maybe I could use that to come up with some kind of a patty….

What You Need

• 1/2 a Can of Trader Joe’s Fat Free Refried Beans with Jalapeno peppers(or any other kind of refried beans you prefer)
• 1 Cup of Edamame
• 1/2 Cup of grated or finely diced carrots
• 3 Tbsps of chopped cilantro
• 1/2 Tsp of Cumin powder
• 1/2 Tsp of Cayenne pepper
• 1/2 cup of bread crumbs plus a cup for coating
• 2 Lite Cheddar cheese sticks
• 4 slices of bread (a Whole Wheat or sprouted grain bread-no white bread, please)
• Cooking oil spray

For Topping

• 1 Onion, cut in half moons
• 1 Green bell pepper, also cut in half moons
• 1 1/2 Tsps of Olive Oil (or any olive oil based dipping oil you have at hand)
• salt and pepper to taste

How its done�

1. Preheat oven to 400 degrees fahrenheit
2. Chop the cheese sticks into small cubes (about 3-a-piece)
3. Take a 1 gallon ziplock bag and put the chopped onion and bell pepper to it. Add the olive oil, salt and pepper to taste. Seal the bag and squish the bag around so all the vegetables are coated in the oil and salt. Set aside till the oven is hot.
4. Line a cookie sheet with parchment paper and spread the onion-pepper mix so its in one layer and pop it in the oven for about 15 minutes, till the onions and pepper are well grilled and browning.
5. While thats roasting, lets make the rest of the sandwich. Take a mixing bowl and mix the first 6 ingredients till it all holds together in a ball.
6. Divide the mixture into two and shape into patties. Stuff the patties with the cheese cubes and ensure that they are well covered with the bean mix.
7. Coat the patties with some breadcrumbs.
8. Heat a non-stick fry pan and spray some cooking spray on it (I use Misto which allows me to use my cooking oil)
9. Put one patty on the hot pan and let it set. DO NOT MOVE THE PATTY-this will ensure a crisp crust is formed. after about 5 minutes flip to the other side and again, DO NOT MOVE IT.
10. Repeat with the other patty.
11. Spray the pan again with olive oil (or butter, if you prefer) and grill the slices of bread.�
12. Now, we’re ready to assemble- place one grilled slice on a place, place the patty on it and then top it with the oven roasted onion-pepper and close it with another grilled slice. Hold together with a toothpick.

A filling high protein vegetarian sandwich which has almost all of the food pyramid in it- some oil, dairy, vegetables and whole grain! Enjoy!

8 Best Chocolate Shops In NYC

1. Jacques Torres Chocolate

Named after its founder, Jacques Torres, who grew up in a small town in the southern region of Provence, this chocolate shop tops the list. With four locations in the city, Jacques Torres manages to create chocolate that triumphs over your taste buds. For the ultimate experience, visit their Hudson Street location to witness chocolate being made from fresh beans. The entire place is enveloped by glass to allow patrons to watch the factory do its magic.
Jacques Torres, New York City © J Hritz

2. Martine’s Chocolates

Martine’s Chocolates creates a variety of fresh cream chocolates and truffles. Their delicacies are handmade right in front of their customers with the finest ingredients including Belgian Callebaut couverture chocolate, French butter, fresh American cream. Martine’s is, perhaps, the best place in the city to watch the chocolate-making process. Be sure to take out an order of your favorites in their signature pink boxes for a friend.

3. MarieBelle

MarieBelle doesn’t manufacture chocolate. They create works of art. The most aesthically pleasing on the list, MarieBelle’s chocolates will satisfy all of your senses. Their traditional blue boxes are the perfect gift for a loved one. Each box is filled with a sampling of their finest work. MarieBelle also has entertainment on Wednesday nights. Visitors will enjoy Jazz In The Chocolate Factory at their Madison Avenue location.
MarieBelle, New York City © Clemson

4. Kee’s Chocolates

Founded by Kee Ling Tong, Kee’s Chocolates makes handmade bon-bons and hand-rolled confections. Their flavors have an international taste with imported yuzu from Japan, sea salt from France, and saffron from Spain. This is the ideal stop for individuals who prefer a small SoHo shop over the glitz of La Maison or elegance of MarieBelle. Be sure to try the ultra-creamy truffles.

5. La Maison du Chocolat

La Maison du Chocolat built its reputation as one of the preeminent chocolatiers in France. It has extended that legacy to New York City. The most expensive chocolate on the list, La Maison creates mouthwatering ganaches, pralinés, and a variety of fruited chocolates. Do note that it’s closer to an ultra-high end boutique than a quaint shop.
La Maison du Chocolat, New York City © Ever Jean

6. Mondel Homemade Chocolates

Mondel Homemade Chocolates has been a neighborhood favorite, near Columbia University, for over sixty years. Mondel’s was also the preferred shop of four-time Academy Award winner Katharine Hepburn. It has a wide range of chocolates ranging from truffles and creams to cordials and break-up chocolate. Mondel also has a tasty selection of sugar-free chocolate.

7. Vosges Haut-Chocolat

Vosges turns out the best truffles in New York City. Created by Chicago’s Katrina Markoff, Vosges’ truffles will leave you feeling satiated. Visitors will try a range of exotic flavors including curry, Thai pandan leaves, and wasabi in several of the chocolates. If you’re not living in Chicago or New York City, it’s possible to order these unique sweets over the Internet.
Vosges Chocolates, New York City © The Pink Peppercorn

8. Evelyn’s Chocolates

Evelyn’s Chocolates has been satisfying customers for decades in the Financial District. Created by Evelyn Robb, this shop has hand-dipped chocolates and delectable confections. Understated in comparison to its competition for New York’s best, Evelyn’s maintains a homey feel. It will feel just like mom’s kitchen. Try the homemade Chunkys.

What’s your favorite chocolate shop in or out of the city?

In a New York state of mind? Read about the best pizza in the city or free things to do in NYC.

No-Bake Peanut Butter Bars

18 (1 ½ cups) graham crackers, crushed or processed into crumbs
½ teaspoon cinnamon
8 oz butter, melted
1 ½ cups creamy or crunchy peanut butter
2 teaspoons vanilla
3 ½ cups powdered sugar (which seemed like too much)
12 oz chocolate chips

Mix the crumbs with the cinnamon and add crumb mixture.

In second bowl, mix the butter, peanut butter and vanilla.

Add the crumb mixture and the powdered sugar to the peanut butter mixture and stir well. Press this mixture into a 13×9 inch pan.

Melt the chocolate chips in microwave or bowl set over a pan of barely simmering water. Pour melted chocolate over peanut butter mixture. Chill for one hour before serving.

Note: You might want to score the chocolate just as soon as it set rather than waiting until it has completely hardened

William Shatner’s Cappuccino Chip Muffins

2 cups flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
2 teaspoons instant espresso powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 large egg (room temp)
1 cup milk (room temp)
1/2 cup (1 stick) butter, melted and cooled
1 teaspoon vanilla extract
3/4 cup mini chocolate chips or equivalent of other chips

Preheat oven to 400 degrees F. Spray a 12 cup muffin tin with flour-added cooking spray. For bigger muffins, spray 8 of the cups.

In a large bowl, whisk together the flour, sugar, baking powder, espresso powder, cinnamon and salt.

In a medium bowl, whisk egg lightly. Whisk in milk, melted butter and vanilla extract. Make a well in center of dry ingredients and pour in milk mixture. Stir just until evenly blended. Stir in chocolate chips.

Divide batter among 12 or 8 greased muffin cups. Bake 15 to 18 minutes, or until a cake tester inserted in center of muffin comes out clean.

Makes 8-12 muffins

Reduced Calorie Tiramisu Made With Girl Scout Cookies

1/2 cup cold water
3 tablespoons sugar free instant pudding mix (half of a 1.5 oz box)
1/2 (14-ounce) can fat-free sweetened condensed milk
1/2 (8-ounce) block 1/3-less-fat cream cheese, softened –
1/2 (8-ounce) tub frozen reduced-calorie whipped topping, thawed plus more
1/4 cup hot water
3 tablespoons Kahlúa (coffee-flavored liqueur)
1/2 tablespoon instant espresso or 1 tablespoons instant coffee granules
1 package Girl Scout Cookie Shortbread
1 1/2 tablespoons unsweetened cocoa, divided

Have ready an 8 inch square glass dish (3 quarts)

Stir water, pudding and condensed milk together in a mixing bowl; cover with plastic wrap and chill for 30 minutes.
Remove plastic wrap, and add softened cream cheese. Beat with a mixer at medium speed until well-blended. Fold in half a tub of whipped topping.
Combine hot water, espresso powder and Kahlua. Lay 16 shortbread cookies over bottom of dish and drizzle with a few tablespoons of the Kahlua mixture** or just enough to soak the cookies. Spread one half of pudding mixture evenly over cookies; sprinkle with half the cocoa powder. Repeat, making a second layer of cookies and topping it with the pudding mixture. Cover and chill for 8 hours. Before serving or earlier, spread some more whipped topping over top and garnish with rest of the cocoa powder.

Makes 6 servings

Mocha Cheesecake Squares

1-1/4 cup all-purpose flour
1 cup powdered sugar (sifted if you have time – I didn’t)
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt plus an extra pinch
12 tablespoons cold unsalted butter
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can (1-1/4 cups) sweetened condensed milk
1 tablespoon instant coffee crystals dissolved in 1 tablespoon hot water
2 large eggs
1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F.

Line a 13×9 inch metal baking pan with Release foil or line with regular foil and spray foil with cooking spray.

Combine flour, powdered sugar, cocoa, baking soda and salt in bowl of food processor. Add butter and pulse until coarse and mealy. Alternatively, you may mix dry ingredients in a bowl and cut in butter with a pastry cutter. Press into bottom of pan and bake for 15 minutes.

Rinse out food processor bowl – no need to use soap. Add cream cheese and condensed milk and process until smooth. Add coffee and process; add eggs and process just until eggs are mixed in. Alternatively, you may beat the ingredients together in a mixing bowl. Pour over crust. Bake for 20 minutes or until set.

Cool completely on a wire rack then refrigerate. When firm, cut into squares. Melt chocolate chips in the top of a double boiler or in a heat proof bowl set over simmering water. Transfer melted chocolate to a resealable plastic bag and with a scissors, snip off a tiny corner of the bag.
Drizzle melted chocolate over squares.

Note: I actually did the drizzling before cutting the squares and things worked out fine.

Makes 24

Reduced Calorie Tiramisu Made With Girl Scout Cookies

1/2 cup cold water
3 tablespoons sugar free instant pudding mix (half of a 1.5 oz box)
1/2 (14-ounce) can fat-free sweetened condensed milk
1/2 (8-ounce) block 1/3-less-fat cream cheese, softened –
1/2 (8-ounce) tub frozen reduced-calorie whipped topping, thawed plus more
1/4 cup hot water
3 tablespoons Kahlúa (coffee-flavored liqueur)
1/2 tablespoon instant espresso or 1 tablespoons instant coffee granules
1 package Girl Scout Cookie Shortbread
1 1/2 tablespoons unsweetened cocoa, divided

Have ready an 8 inch square glass dish (3 quarts)

Stir water, pudding and condensed milk together in a mixing bowl; cover with plastic wrap and chill for 30 minutes.
Remove plastic wrap, and add softened cream cheese. Beat with a mixer at medium speed until well-blended. Fold in half a tub of whipped topping.
Combine hot water, espresso powder and Kahlua. Lay 16 shortbread cookies over bottom of dish and drizzle with a few tablespoons of the Kahlua mixture** or just enough to soak the cookies. Spread one half of pudding mixture evenly over cookies; sprinkle with half the cocoa powder. Repeat, making a second layer of cookies and topping it with the pudding mixture. Cover and chill for 8 hours. Before serving or earlier, spread some more whipped topping over top and garnish with rest of the cocoa powder.

Makes 6 servings

Red Velvet Cheesecake Cups

Filling:
4 ounces cream cheese, softened
2 tablespoons granulated sugar
1 ½ tablespoons lightly beaten egg (break egg, mix with fork, measure)
1/4 teaspoon vanilla

Batter:
1 cup plus 2 tablespoon all purpose flour (5 oz)
2 teaspoons unsweetened natural cocoa powder
1/2 teaspoon baking soda
1/4 plus 1/8 teaspoon salt
1/2 cup vegetable oil
2/3 cup granulated sugar
1 teaspoon apple cider vinegar
1 large egg
1 tablespoon red food coloring
3/4 teaspoons vanilla
3 tablespoons sour cream

Preheat oven to 350 degrees F. Line 8 muffin cups with paper liners.

Prepare filling first. With a mixing spoon, beat together softened cream cheese and sugar. Add egg and vanilla and stir until smooth. Set aside.

In a mixing bowl, thoroughly stir together flour, cocoa powder, baking soda and salt.

In a second mixing bowl, stir together oil, sugar, vinegar, egg, red food coloring, vanilla and sour cream. Mix very well, then add flour mixture and stir just until blended.

Measure out approximately 1/3 cup red mixture and set aside. Divide remaining red mixture among the 8 muffin cups – each cup should be a little over 1/3 of the way full. Spoon cream cheese mixture over red mixture, dividing evenly between all cups. Drop small spoonfuls of reserved red batter on top of cream cheese mixture, making a bulls-eye pattern.

Bake for 20-23 minutes. Let cool on a wire rack. Carefully remove lift muffins from cups.
Best serve slightly chilled. – Makes 8

Double-chocolate cupcakes

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What better way to tell someone you love them than with these small but perfectly formed treats? Happy Valentine's Day!

Makes

18

Ingredients

• 1 cup (250ml) thickened cream
• 450g good-quality dark chocolate
• 5 eggs
• 3/4 cup (165g) caster sugar
• 1 cup (150g) plain flour
• 1 tbs good-quality cocoa powder
• 1/2 tsp baking powder
• Sugar flowers (optional), to decorate (see note)

• Chocolate sauce

• 100g dark chocolate, broken into pieces
• 1/3 cup (80ml) thin cream

Method

1. Preheat the oven to 180°C (160°C fan-forced). Line an 18-hole patty pan with paper cases.
2. Stir cream and chocolate in a pan over low heat until smooth. Cool slightly.
3. Place eggs and sugar in bowl of an electric mixer, and beat on high until pale and doubled in volume. Slowly beat in chocolate mixture.
4. Sift in flour, cocoa and baking powder, then stir with a metal spoon to combine.
5. Divide mixture among cases. Bake for 15-20 minutes until a skewer inserted into the centre comes out clean. Cool slightly in pans, then remove cakes from cases.
6. Meanwhile, for sauce, place ingredients in a heatproof bowl over a pan of simmering water (don't let bowl touch water). Stir until chocolate has melted.
7. Remove from heat and stir until smooth.
8. Cool slightly. Serve cakes topped with sauce. Decorate with flowers if using.

red velvet cake

red velvet cake

Red Velvet Cake

2 1/4 cups sifted cake flour (sifted, then measured 225 grams weigh)
4 tablespoons natural unsweetened cocoa powder (don’t use Dutch or dark)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
2 generous tablespoons red food coloring (1 oz bottle)
1 teaspoon vanilla extract
1 1/2 cups granulated sugar
8 oz (2 sticks) unsalted butter, cool room temperature
2 large eggs, room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

Frosting
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon vanilla extract
2 1/2 cups powdered sugar

Preheat oven to 350 degrees. Spray two 9-inch round pans with flour added cooking spray or rub with shortening and dust with flour.

Sift together cake flour, cocoa, baking powder and salt; set aside.

Mix buttermilk, food coloring, and vanilla in small bowl or large glass measure; set aside.

Beat sugar and butter in large bowl, using an electric mixer, until light and creamy. Add eggs 1 at a time, beating until well blended after each addition. Add 1/3 of the flour mixture and stir until blended. Stir in half of the buttermilk, then another third of the flour mixture. Stir in remaining buttermilk and finally, remaining flour mixture. Stir vigorously until lumps or gone or beat on low speed of mixer.

Mix vinegar and baking soda together in a small cup. It will fizz up. Add fizzy mixture to batter and stir. Working quickly, divide batter between pans and bake cakes on center rack for 25-28 minutes or until a wooden skewer inserted in center comes out clean.

Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely.

For frosting:
Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.

Apple Crumb Bars

3/4 cups rolled oats
1 1/2 cups all-purpose flour
1/4 plus 1/8 teaspoon baking soda
3/8 teaspoon salt – use a little less if using regular salted butter
10 tablespoons cold unsalted butter, divided use
2-3 small apples, cored and thinly sliced or chopped
2 teaspoons lemon juice, divided use
1/2 teaspoon cinnamon
1/2 cup sugar
1 1/2 tablespoons cornstarch
1/2 cup hot water
1/2 teaspoon vanilla extract
1/2 cup chopped pecans

Preheat oven to 350 degrees F. Line a 9 inch square metal pan with non-stick foil.

In a bowl or food processor, combine brown sugar, oats, flour, baking soda and salt. Cut in or process in 9 tablespoons of butter until mixture is coarse and crumbly. Reserve about 3/4 cup for topping. Pat remaining into bottom of pan. It will seem dry, but it’s supposed to be.

Toss apples with half of the lemon juice and arrange in a fairly layer across crust. Sprinkle with cinnamon.

In a saucepan, combine sugar, cornstarch and hot water. Turn heat to medium and cook, whisking constantly, until mixture begins to boil and thicken. Remove from heat and stir in vanilla, remaining 1 tablespoon butter and remaining teaspoon of lemon juice. Pour over apples.

Sprinkle reserved crumbs on top, then sprinkle pecans over crumbs. Bake at 350 degrees F for 35-45 minutes or until top is lightly browned.

If you’d prefer bars that hold together, let the bars cool completely and then chill before cutting. You can bring them back to room temp after chilling, of course.

They’re also VERY good warm, but they don’t hold together so well.

Makes 12 or 16

3/4 cups packed brown sugar

a pair of skates

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• 2 skate wings (600g), skinned
• court bouillon for poaching ( I used leeks and carrots, garlic, bay leaves and thyme simmered for about half an hour)
• handful of capers in brine, drained and soaked
• 1 tablespoon parsley, chopped
• 75g butter
• 1 tablespoon white wine vinegar

1. Place the skate wings in large a large saucepan/skillet and cover with the court bouillon. Bring the bouillon to a gentle simmer.
2. When the fish flakes easily (after roughly 8 minutes) remove the fish from the pan and place on a warmed serving plate.
3. Melt the butter in saucepan over a medium heat. When it has turned golden brown, immediately pour it over the fish.
4. Swill out the pan with the white wine vinegar and pour this over the fish too.
5. Scatter the capers and chopped parsley over the skate wings and serve, perhaps with sauteéd anya potatoes and buttered steamed asparagus.

***

While I was researching skate recipes, I was a little annoyed that all I could find were variants of this. Now I understand why it is so popular. The flavour balance in this dish is perfect. Skate isn’t quite like other white fish. It has a different texture. It’s not exactly fatty but it needs something to ‘cut through’ the gelationousness (is that a real word?) of the fish. The vinegar and the salty capers were perfect for this. The brown butter gave depth to the dish. It really was delicious.

An additional bonus is that skate is relatively cheap. So if you see some on sale, givethis a try.

tuna

After 12 weeks of school canteen meals, scrounging processed cheese sandwiches from the kids’ lunch time maths clubs and, at worst but most frequently, skipping lunch altogether, I’m ready for some good home-cooked food at lunchtime. I may have gone a little over the top this time, but can you blame me? This is the first time since the Christmas break that I’ve had time to spend in the kitchen.

The dish pictured above is a tuna nicoise. Like most contemporary restaurants, I have foregone the traditional use of flaked tuna and replaced this with a seared tuna steak. I’ve also replaced the boiled hen’s egg with three soft (in theory) boiled quails’ eggs. Everthing else remains the same apart from a little (in theory) drizzle of balsamic reduction to dip the cherry tomatoes in. Yes, I know there is too much reduction and two of the quails’ eggs are overcooked. I’d like to see you make this perfectly first time around. :p

I first encountered a tuna nicoise made like this in a lovely little tapas bar in Leamington Spa. The dish didn’t stay on the menu for long but the memory lingered with me and I’ve never found a nicoise as good since then. So, what better to do on the first of my 21 days off work than recreate it as closely as possible in my own kitchen while Goon and our new pet looked at me as if I was crazy.

Goon accused me of over-cooking the tuna.

Yeah, right, like that’s ever going to happen. I might forget to cook it at all one day, but overcook it? Never!

Have a nice day at work, everybody!

Mini Tuna Nicoise (enough for a starter or a midday meal for someone who’s not particularly used to eating lunch)

• 1 small tuna steak (100g or so), griddled to rare (or practially raw if, like myself, you’re that way inclined)
• a small handful frisee lettuce
• 5 or 6 green beans, steamed until just cooked and cut in half)
• Around 10 black pitted olives, halved
• 2 or 3 baby new potatoes, cooked and halved
• 3 cherry tomatoes, halved
• 3 soft boiled quails’ eggs, peeled and halved
• 1 tablespoon balsamic vinaigrette
• 2 extra tablespoons balsamic vinegar, reduced to a thick syrup.

Toss the lettuce, beans, olives and potatoes in the vinigrette dressing. Pile into the center of a large, flat serving plate. Balance the tuna teak on top. Arrange the tomatoes and quail egg pieces around the main salad and drizzle the balsamic reduction around it.

Indonesian Style Prawn and Quail Egg Curry

(Adapted from “The Best Ever Curry Cookbook” by Mridula Baljekar, published by Hermes House)

Ingredients (for two people with big appetites)

• 400-450g shelled and cleaned king prawns
• 9 quail eggs, hard boiled, peeled and halved
• 1 small onion, finely diced
• 3 fat cloves garlic, crushed
• 3 cubic inches of ginger, chopped finely and crushed
• 2 red chillies, finely chopped
• half a level tablespoon ground turmeric
• 1 teaspoon sugar (I assume palm sugar is authentic- I had to use demerera)
• one half inch cube of shrimp paste or up to 1 tablespoon fish sauce
• 1 small stalk lemongrass, tough outer layer removed, trimmed and shredded.
• 300ml thin coconut milk (pass 350ml normal coconut milk through a sieve)
• 200ml unherbed chicken stock
• 110g pak choi, or similar leaf, roughly shredded
• shredded spring onion green part only) to garnish
• plain boiled basmati rice to serve

Method

1. Sweat the onions, garlic and ginger together gently until the onions are soft but not coloured.
2. Add the chilies, shrimp paste/fish sauce and lemongrass. Fry for a minute so they release their favours.
3. Add the strained coconut milk, stock and sugar and stir well. Bring the mixture to a gentle bubble. Let the mixture reduce by about 40%.
4. Stir in the prawns and leaves and turn the heat down so the curry is at a simmer.
5. Stir gently until the prawns have just turned pink all the way through. This should ony take a few minutes and the leaves should also wilt in this time.
6. Taste the sauce and adjust seasoning
7. Stir in the quail eggs. Turn the curry out into a serving bowl and sprinkle over the shredded spring onion.
8. Serve immediately with plain boiled basmati rice.

Citrus Berry Cooler

Citrus Berry Cooler
Makes 2 servings

1-1/2 c. orange juice
1½ c. lemon sorbet
½ c. raspberry sorbet
Raspberries
Mint leaves

Place juice and lemon sorbet in blender container. Cover and blend until smooth. Drop 2 small spoonfuls of raspberry sorbet into each glass. Top with half the orange juice mixture. Divide spoonfuls of remaining sorbet evenly between glasses. Top with remaining orange juice mixture. Garnish with raspberries and mint. Serve immediately.

Hints: Chill glasses in freezer up to 2 hours before using; substitute strawberry, peach or mango sorbet for raspberry sorbet, if desired.

apple juices

Makes 2 servings

1 ½ c. apple juice
1 tablespoon honey
3 c. cracked ice

Blend all together in a blender to the consistency of snow. Serve immediately.

Rio Red Grapefruit Pie

Rio Red Grapefruit PieMakes 6 servings
4 large rio red grapefruits (sectioned lengthwise)1 c. sugar1 3/4 c. grapefruit juice (strained)2 tbsp. cornstarch1/8 tsp. salt3 oz. package strawberry gelatinOne 8- or 9-inch pie crust, baked1 c. whipping cream, whipped
Peel grapefruit, separate sections and remove membranes. Place sections in a bowl overnight. Cook sugar, juice, cornstarch and salt until thick and clear. Add gelatin and stir until dissolved. Brush some of the gelatin mixture over pie crust. Chill piecrust and remaining gelatin mixture. When gelatin starts to thicken, add grapefruit sections. Pour into pie crust and chill until set. Top with whipped cream.

Apricot Orange Bread

Makes 16 servingsBreadApricot Orange BreadMakes 16 servingsBread1-3/4 c. all-purpose flour3/4 c. granulated sugar½ teaspoon salt 1 teaspoon baking soda½ c. sliced almonds, divided½ c. finely chopped dried apricots (about 15)2/3 c. orange juice1/3 c. (5-1/3 tablespoons) unsalted butter, melted and cooled1 egg½ teaspoon almond extract½ teaspoon vanilla extract 1 tablespoon finely grated orange peel (optional)Orange Glaze½ c. confectioners' sugar1 tablespoon orange juice
Heat oven to 350 degrees F. Spray bottom only of 8 x 4-inch metal loaf pan with cooking spray. Stir together flour, granulated sugar, baking soda and salt in large bowl. Add apricots and 3 tablespoons of the almonds; mix well. Set aside. In medium bowl, beat orange juice, egg, melted butter, extracts and, if desired, orange peel with whisk or fork until well blended. Add all at once to dry ingredients. Stir just until dry ingredients are evenly moistened. Do not overmix. Pour batter into prepared pan. Sprinkle with remaining almonds. Bake 50 to 55 minutes, until golden brown and wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
For glaze, combine confectioners’ sugar and orange juice in small bowl, stirring until smooth. Drizzle over bread. Let stand until glaze has set. Store tightly wrapped at room temperature up to 2 days.1-3/4 c. all-purpose flour3/4 c. granulated sugar½ teaspoon salt 1 teaspoon baking soda½ c. sliced almonds, divided½ c. finely chopped dried apricots (about 15)2/3 c. orange juice1/3 c. (5-1/3 tablespoons) unsalted butter, melted and cooled1 egg½ teaspoon almond extract½ teaspoon vanilla extract 1 tablespoon finely grated orange peel (optional)Orange Glaze½ c. confectioners' sugar1 tablespoon orange juice
Heat oven to 350 degrees F. Spray bottom only of 8 x 4-inch metal loaf pan with cooking spray. Stir together flour, granulated sugar, baking soda and salt in large bowl. Add apricots and 3 tablespoons of the almonds; mix well. Set aside. In medium bowl, beat orange juice, egg, melted butter, extracts and, if desired, orange peel with whisk or fork until well blended. Add all at once to dry ingredients. Stir just until dry ingredients are evenly moistened. Do not overmix. Pour batter into prepared pan. Sprinkle with remaining almonds. Bake 50 to 55 minutes, until golden brown and wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
For glaze, combine confectioners’ sugar and orange juice in small bowl, stirring until smooth. Drizzle over bread. Let stand until glaze has set. Store tightly wrapped at room temperature up to 2 days.

Citrus Berry Crisp

Citrus Berry CrispMakes 6 servings
1 pint strawberries, cut into pieces1 c. fresh blueberries1 c. fresh raspberries1/3 c. granulated sugar2 tablespoons cornstarch¾ c. orange juice¾ c. quick oats (uncooked)½ c. all-purpose flour½ c. brown sugar1 teaspoon ground allspice½ stick butter
Preheat oven to 375 degrees F. In 8 x 8-inch square inch pan, lightly sprayed with non-stick spray, mix berries with sugar and cornstarch; toss well to coat. Stir in orange juice and mix. In small bowl, combine oats, flour, brown sugar, all-spice, and butter until crumbly; spoon over top of fruit. Bake 35 - 40 minutes or until bubbly and browned on top. Serve topped with frozen yogurt or ice cream.

Grapey Dressing

Grapey DressingMakes ¾ cup
1/4 c. vegetable oil3/4 c. 100% grape juice2 tablespoon lemon juice1/2 teaspoon lemon zest1/2 teaspoon chopped fresh mint1 teaspoon grated fresh ginger (optional)Salt to taste
Whisk ingredients together. Pour over mixed greens and salad toppings of choice.
Diposkan oleh webs

Lime and Chilli Calamari and Sweet Chilli Sauce

For the Sauce

• juice from a small tin of pineapples (150ml)
• 3 tsp sugar dissolved in 100 ml water
• 1/2 level tbsp tomato puree
• 2-3 capfuls white wine vinegar
• 1 large red chilli, chopped very finely
• 1 clove garlic, minced
• dash chilli oil
• up to 2 tbsp cornflour paste (2 tbsp flour with just enough water to make it into a paste)

1. Put the juice and sugared water into a small saucepan. Warm gently and stir until the sugar is totally dissolved.
2. Add the puree, garlic and the chillies, stir and allow to infuse for a few minutes
3. Add the flour paste a little at a time, stirring vigourously until you have a medium-thick sauce.
4. Trickle in the vinegar, tasting as you go along to make sure it doesn’t become too tart.
5. Finally, trickle in a tiny bit of chilli oil and stir until smooth.
6. Keep warm while you make the calamari and accompaniments

For the Calamari

• 2 medium squid tubes (around 200g each)
• 5 tablespoons corn flour
• chilled soda water
• zest and juice of two limes
• teaspoon of finely crushed chilli flakes
• oil for deep frying

1. Cut the squid tubes into rings, about 0.5cm thick. Toss in the lime juice and leave to marinade for around 15 minutes
2. Make the batter. Put the flour in a small bowl and stir in the chilli and lime zest. Mix in the soda water a little at a time until you have a smooth batter with the consistency of double crream.
3. If you don’t have a deep fryer (I certainly don’t) Get a wide, deep saucepan and fill it around half full with sunflower or vegetable oil. Heat this until the oil is very hot but not smoking. A good test is to chuck in a small piece of day old bread, which should brown in around 1 minute.
4. Have some kitchen paper ready (a plate covered with a layer of paper 3 sheets thick is what I use) for draining
5. Take 4 rings of squid,pat them dry with dome kitchen roll. Dip them in the batter and, use a wooden spoon to lower them into the hot oil. Be wary of spluttering, although this shouldn’t happen if the squid was dry before you battered it.
6. Use the wooden spoon to move the rings around gently until they are golden brown.
7. Use a slotted spoon to remove the squid from the pan and drain it on the kitchen paper.
8. Repeat with the rest of the squid, frying in small batches.

warming food

Marinated, Griddled Squid on Pepper, Tomato and Chickpea Stew with Smoked Paparika, Bacon and Chorizo

• About 200g baby squid, cleaned with hoods and tentacles seperated and heads discarded
• The juice of half an orange
• 1 cubic inch ginger, crushed
• a small onion, minced
• 4 cloves garlic, minced
• 1 yellow pepper cored, deseeded and chopped, roughly into 1 inch squares
• 300g drained tinned chickpeas
• 3 tsp smoked paprika
• 2 tsp cayenne
• 300g chopped tomatoes
• 200ml fresh vegetable stock
• 3 links spicy raw chorizo, chopped into small chunks
• 4 rashers smoky bacon, chopped
• large handful of coriander, roughly chopped

1. Make a slit down the side of each squid hood and open it out, score in a cris-cros pattern over the outer side.
2. Mix the orange and crushed ginger. Toss the squid hoods in the mixture and leave to marinate while you prepare the stew
3. Sweat the onions and garlic gently until the onion is beginning to soften. Add the cayenne and paprika, stir well, cover and leave to cook for another few minutes.
4. Add the bacon. pepper and chorizo, stir and allow to cook for a further 3-4 minutes turning the heat up to just below medium.
5. Add the tomatoes, stock and chickpeas, stir well and bring to a gentle bubble. Leave uncovered to bubble down to a thick stew consistency.
6. Taste, adjust seasoning and when ready to serve, stir in the coriander.
7. Griddle the baby squid over a high heat for about 90s per side or until just cooked through. Serve the squid on the chickpea stew. I accompanied this with roast cherry tomatoes, wilted green spinach and a glass of rioja.

Quick Hot Spiced Cider

Quick Hot Spiced Cider
Makes 6 servings

2 quarts (8 cups) apple juice
2 tbsp. brown sugar
1 tsp. whole allspice
1 tsp. whole cloves
Cinnamon sticks

Combine first four ingredients in a large pot. Bring to a boil. Let simmer 15 minutes. Strain and serve. Add cinnamon stick to each mug before serving.

Quick Apple Punch

Quick Apple Punch
Makes 15 servings

4 c. apple cidera
2 c. cranberry juice cocktail
2 teaspoon lemon juice
4 c. ginger ale
Crushed ice

In a large bowl, combine all ingredients. Add chilled ginger ale just before serving. Add crushed ice. Serve immediately.

Orange Cranberry Oatmeal

Orange Cranberry Oatmeal
Makes 4 servings

2 c. orange juice
1 c. water
¼ teaspoon salt
1/8 teaspoon ground cinnamon
2 c. oatmeal (quick or old-fashioned, uncooked)
1/2 c. dried cranberries
1 c. lowfat or fat-free vanilla yogurt
¼ c. chopped toasted walnuts
Additional dried cranberries (optional)

In medium saucepan, bring orange juice, water, salt and cinnamon to a gentle boil. Stir in oats and cranberries. Return to a boil; reduce heat to medium. Cook 1 minute for quick oats, 5 minutes for old fashioned oats or until most of liquid is absorbed, stirring occasionally. Let stand until desired consistency.

Spoon oatmeal into four cereal bowls. Top each serving with 1/4 c. yogurt, 1 tablespoon walnuts and, if desired, additional cranberries.

MICROWAVE DIRECTIONS: In 3-quart microwaveable bowl, combine all ingredients except yogurt and nuts. Microwave on HIGH 4 to 6 minutes for quick oats and 7 to 9 minutes for old fashioned oats or until most of liquid is absorbed. Let stand until desired consistency. Top each serving with yogurt, walnuts and, if desired, additional cranberries.

Orange Banana Yogurt Smoothie

Orange Banana Yogurt Smoothie
Makes 2 servings

2 c. orange juice
2 medium frozen ripe bananas, cut into pieces
1 c. (8 oz.) low-fat or fat-free vanilla yogurt
Ground cinnamon

Place juice and bananas in blender container. Cover and blend until smooth. Add yogurt. Cover and blend until frothy. Pour into glasses. Sprinkle with cinnamon. Serve immediately. Hint: To freeze bananas, peel and place in freezer bag. Seal tightly and freeze.

Cranberry Whipped Topping

Kamis, 2009 Februari 05

Cranberry Whipped Topping
Makes about 1 cup

3/4 c. 100% juice (cranberry blend)*
1 c. light whipped topping (or whipped cream)

Place the juice into a saucepan and boil for approximately 5 - 7 minutes until reduced to a syrup (about 3 tablespoons). Allow to cool. Place the whipped topping into a bowl and fold in the reduced juice. Serve on top of your favorite dessert. *Other 100% juices may be substituted.

A Kiwi In Tennesse

A Kiwi In Tennesse .5 kiwifruit, peeled 2 measures of Jack Daniel's 1 measure of kiwifruit schnapps 1 measure of fresh lemon juice lemonade, to top up kiwifruit slices (garnish) Muddle the kiwifruit in a cocktail shaker, then add the Jack Daniel's, schnapps, and lemon jucie. Add some ice cubes and shake well. Strain into a highball glass filled with ice cubes. Stir and top up with lemonade. Decorate with kiwifruit slices (Source: Must Taste Cocktails) Required materials: The Cobbler Shaker-shaker with strainer built into the top Highball Glass

Citrus Quencher

Citrus Quencher
Makes one serving

½ oz. lemon juice
½ oz. lime juice
2 ¼ tsp. sugar
4 oz. orange juice
1 oz. club soda
Ice
Lime slices
1½ oz. gin, optional

Mix lemon juice, lime juice, and sugar together, stirring to dissolve sugar. Add orange juice. Chill citrus base. For each serving combine 5 oz. citrus base with
1 oz. club soda and ice; stir. Garnish glass with lime slice; add gin if desired.

Caribbean Sunset

Caribbean Sunset
Makes 4 servings

1½ c. orange juice
1 c. strawberries, halves
2 kiwi, peeled and quartered
1 whole mango, peeled, seeded, and cut into chunks
1 to 2 tablespoons honey
½ c. seltzer

In container of blender, puree all ingredients except seltzer until smooth. Divide mixture evenly between four glasses and stir in seltzer. Serve over ice, if desired.

Apple Colada

Makes 2 servings

½ cup apple juice
½ cup crushed pineapple in juice
½ cup crushed ice
¼ cup light coconut milk
½ tsp rum extract (optional)

Place all ingredients in blender; blend until smooth. Serve at once.

Cranberry Popcorn

Cranberry Popcorn
Makes 6 servings

½ stick butter
1 c. granulated sugar
1/4 c. light corn syrup
1/4 c. honey
1/4 c. 100% juice (cranberry blend)
12 c. popped corn
1 c. dried cranberries

Preheat oven to 325 degrees F. In a small saucepan, melt butter over low heat. Stir in sugar, corn syrup, honey and cranberry blend juice. Bring to a boil, stirring constantly. Lower heat and simmer until mixture reaches 220 degrees F. on a candy thermometer. Place popcorn and dried cranberries in a large bowl. Pour syrup over popcorn; stir until well coated. Spread popcorn evenly in a large roasting pan. Bake for about 5 minutes, stirring once or twice, until mixture just begins to turn lightly brown. Remove from oven; let cool to room temperature, about 15 minutes. Store in an airtight container for up to 1 week or roll into popcorn balls. Re-crisp in a preheated 350 degree oven for a few minutes, if necessary.

Ice Cream Cake Recipes

Ice Cream-Cookie Cake Recipe

1 cup heavy cream

1/3 cup granulated sugar

2 tbsp orange liquer

2 cups vanilla ice cream, softened

1 cup graham crackers crumbs, crushed

3/4 cup miniature semisweet chocolate chips

1/2 cup raisins

1 cup heavy cream

2 tbsp icing sugar

1 tsp vanilla extract

1. Line a 2 qrt metal bowl with plastic wrap. Beat the cream, sugar and orange liquer in a large bowl with an electric mixer at high speed until stiff. Use a large rubber spatula to fold in the ice cream, crumbs 1/2 cup chocolate chips and raisins.

2. Spoon the mixture into the prepared bowl, pressing down firmly. Freeze for 3 hours. With mixer at high speed, beat the crea, icing sugar and vanilla in a medium bowl until stiff.

3. Turn out onto a serving plate. Remove the wrap. Pipe the cream on top in a decorative manner. Sprinkle with the remaining 1/4 cup chocolate chips.

4. Enjoy!

Cheesecake Recipes

Easy Pineapple Cheesecake Recipe

28-30 ladyfingers

2 packages (8oz each)cream cheese

1/3 cup granulated sugar

1 can (20oz) crushed undrained pineapple(its juice)

2 cups heavy cream

1/4 cup icing sugar

2 teaspoons vanilla extract

1. Arrange a layer of ladyfingers in the bottom of a 10-inch springform pan, fitting them together tightly and using small pieces to fill in any gaps. Cut the remaining ladyfingers in half crosswise.

2. Arrange them with the flat sides against the pan sides. Beat the cream cheese, sugar and half pineapple in a large bowl with an electric mixer at medium speed. With mixer at low speed, beat in the remaining pineapple.

3. With mixer at high speed, beat the cream, icing sugar and vanilla in a large bowl until stiff. Use a large rubber spatula to fold the cream into the pineapple mixture. Spoon the batter over the ladyfingers. Refrigerate for 6 hours. Loosen and remove the pan sides to serve. Enjoy!

Below are some easy and delicious cake recipes for you. Enjoy!