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Lemon Apricot Nectar Cake

jan — Mon, 28 Jun 2010 20:54:15 +0000

Favorite Apricot Nectar Cake

Cake:
1 pkg (18.25 oz) plain yellow cake mix
1 pkg (3 oz) lemon gelatin
¾ cup canned apricot nectar
¾ cup vegetable oil
grated zest of a lemon (1 teaspoon)
4 large eggs

Glaze:
¾ cup confectioners’ sugar, sifted
2 tablespoons fresh lemon juice
4 tablespoons canned apricot nectar

Place rack in center of the oven and preheat to 325°. Lightly spray a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour. Set pan aside.

Place yellow cake mix, gelatin, apricot nectar, oil, lemon zest, and eggs in a large mixing bowl. Blend with electric mixer on low speed for 1 minute. Stop, scrape down the sides of bowl with rubber spatula. Increase the mixer speed to medium and beat for 2 to 3 minutes more, scraping down the sides again, if needed. The batter should be thick and smooth. Pour the batter into the prepared pan. Place the pan into oven.

Bake the cake until it is light brown and springs back when lightly pressed with your finger, 40 to 42 minutes. Remove pan from oven and place on a wire rack to cool for ten minutes.

Prepare the glaze. Combine the sugar, lemon juice, and apricot nectar in a small saucepan and heat over medium-low heat, stirring, until the sugar has dissolved, 3 to 4 minutes.

Run a long, sharp knife around the edge of the cake and invert it onto a serving platter. While the cake is still warm, poke holes in the top with a long wooden skewer. Spoon the glaze onto the cake so it seeps down into the holes. Let the cake cool before slicing.

Store cake, covered in plastic wrap or under a glass cake dome, at room temperature for up to one week.

Lasagna

jan — Wed, 10 Mar 2010 00:49:22 +0000

Vido was wondering why I didn’t use his receipe, while, because it’s his! I found this one and used turkey meat and sausage. Quinn helped me make it and called it Garfield’s favorite dish. Finnegan already decided he didn’t like it because he had a odd veggie lasagna at the Boys and Girls club. He was Quick to remind me. We’ll I thought it was good, took some effort, but the site includes step by step picts! I always wondered what you did with the noodle gaps. Now I know!

Get the recipe here. Enjoy

Edamame Salad

jan — Sat, 02 Jan 2010 14:43:57 +0000

Prep and Cook Time: about 20 minutes. Notes: Shelled edamame and white miso are usually available at large grocery stores. The vinaigrette may be made up to 1 week ahead.

Yield: Makes 6 to 8 servings

Ingredients

1/3 cup orange juice
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
2 tablespoons white miso
1 medium shallot
4 tablespoons vegetable oil
3 tablespoons toasted sesame oil
1/4 teaspoon salt
1 head butter lettuce, torn into bite-size pieces
tomatos
1 cup shelled, cooked edamame
Red bell pepper
1 tablespoon sesame seeds

What to do

1. Whirl orange juice, soy sauce, vinegar, honey, miso, and shallot in a blender. With blender running, pour in 3 tbsp. vegetable oil and the sesame oil and whirl 10 seconds. Set vinaigrette aside.

2. Chop up the veggies.

3. In a large bowl, gently toss together

Zucchini Bread

jan — Tue, 24 Nov 2009 01:50:02 +0000

I found this one over the summer and it’s quickly become our favorite.

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
1/2 cup of chocolate chips

Directions

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Lemon Orzo and zucchini

jan — Sat, 04 Jul 2009 23:20:47 +0000

Not sure what to do with all of your zucchini’s and running out of ideas with what to do with them? This was good, and my kids even ate the hidden veggies…and Vido had seconds.

Click here for the recipe.

Yummy Molten Chocolate Cakes

jan — Sun, 21 Jun 2009 17:01:13 +0000

We had some friends over for dinner and they brought these for dessert. They are rich but wonderful.

Enjoy.

Get the recipe here.

Sugar Cookies- Best Ever

jan — Sat, 14 Feb 2009 16:57:14 +0000

What you need:

2 3/4 cup flour

1 tsp. baking powder

1/2 tsp salt

1 cup of sugar

2 eggs

3/4 cup butter

2 tsp vanilla

Cream butter and sugar, add eggs, vanilla. Add flour salt and baking powder.

Roll out dough in-between wax paper. After you roll out the dough put it back in the fridge for about 1/2 hour. I usually roll out two or three sheets, then pull out what I need and put the rolled out dough back in the refrigerator until I need it.

Bake for 11 minutes at 350 degrees.

Cilantro Pepita Dressing

jan — Mon, 10 Nov 2008 01:42:50 +0000

What to do will all of the veggies from my farm basket. This is an easy dressing recipe that just about everyone will like.
What you need:
1 med anaheim chili pepper, roasted, peeled, seed
1/8 cup of pin nuts, roasted
1 large garlic clove, peeled
1/2 teaspoon of salt
1/8 teaspoon of pepper
6 oz salad oil (veggie oil)
1/8 cup of red wine vinegar
3 tablespoons parmesan cheese
1 small bunch of cilantro, stemmed.
3/4 cup of mayo
1/8 cup of water
What to do
Place all ingredients except cilantro, mayo and water in the blender or processor.
Blend approx 10 seconds, then add cilantro little by little until blended smooth. Place water and mayo in a large mixing bowl,a nd mix with a wire whip until smooth. Add the blended ingredients and mix throughly. Place in an air-tight container and it will last three days.

Yes we have no bananas

jan — Thu, 11 Sep 2008 17:55:06 +0000

If you’re like me and only like perfectly yellow bananas with absolutely no spots, there is always that dilemma when a few get too ripe. I started freezing them and my kids love frozen bananas. It’s dessert for them on nights when they really don’t need processed sugar. I also save them for my banana bread.

It’s a very easy receipe and I have had a few requests for it, so I thought I would put it out there.

What you need
1/4 cup butter
1 cup sugar
2 eggs
1 1/2 cup flour (I use 1 cup whole wheat and 1/2 white flour)
1 teaspoon baking soda
1 teaspoon salt
1/2 cup sour cream
1 teaspoon vanilla
2-3 ripe bananas

Directions

1. cream butter and sugar
2. mix in eggs
3. add in the dry ingredients
4. add in the rest.

Bake at 350 for 1 hour in a bread loaf pan. or 18 minutes for muffins.

Enjoy!