The Cake:
Bring to a boil:
2 sticks margarine
1 cup water
3 Tbsp. cocoa
Mix together in a 4-quart bowl:
2 cups flour
2 cups sugar
1/2 tsp. salt
In a large bowl, combine the following:
2 eggs
1 tsp. baking soda
1/2 cup butter milk
1 tsp. vanilla
1 tsp. cinnamon
Combine all three mixtures together and pour into a greased and floured half-size bun pan or 15 x 11 baking pan.
Bake at 350-degrees for 20 minutes or until tests done.
The Icing:
Heat the following in a saucepan:
1 stick margarine
3 Tbsp. cocoa
6 Tbsp. milk
When heated thoroughly, remove from heat and add:
1 lb. powdered sugar
1/2 cup chopped pecans
1 tsp. vanilla
Mix well. Pour on hot cake as soon as it comes out of the oven.
Thursday, February 26, 2009
Raspberry Trifle
Ingredients:
4 (10 oz) pkgs. frozen raspberries with juice (must use boxed raspberries)
1/4 cup corn starch
1/2 tsp. almond extract
1 can sweetened condensed milk (14 oz.)
1 cup cold water
1 (3 1/2 oz.) pkg. instant vanilla pudding
2 cups heavy whipping cream
3 Tbsp. sugar
1 (10 oz) pkg. frozen butter pound cake (I couldn't find frozen butter pound cake, so I used angel food cake. It might have gotten soggier than pound cake would have, but I thought it was still yummy!)
Diluted orange juice
*Thaw raspberries in hot water, and then drain juice into sauce pan.
*Add corn starch and almond flavoring to saucepan, stirring constantly until thick.
*Place mixture into bowl and chill for 5 min., then fold raspberries into sauce and chill again.
*In another bowl, blend condensed milk, pudding and water, then chill for 5 min.
*In another small bowl, add sugar and cream and whip until blended, then add to pudding mixture and place back into refrigerator.
*Cut pound cake into cubes and put half on bottom of large bowl and sprinkle with orange juice.
*Place half of raspberry mixture on top of pound cake then place half of pudding mixture on top of that.
*Repeat with remaining pound cake and mixtures.
4 (10 oz) pkgs. frozen raspberries with juice (must use boxed raspberries)
1/4 cup corn starch
1/2 tsp. almond extract
1 can sweetened condensed milk (14 oz.)
1 cup cold water
1 (3 1/2 oz.) pkg. instant vanilla pudding
2 cups heavy whipping cream
3 Tbsp. sugar
1 (10 oz) pkg. frozen butter pound cake (I couldn't find frozen butter pound cake, so I used angel food cake. It might have gotten soggier than pound cake would have, but I thought it was still yummy!)
Diluted orange juice
*Thaw raspberries in hot water, and then drain juice into sauce pan.
*Add corn starch and almond flavoring to saucepan, stirring constantly until thick.
*Place mixture into bowl and chill for 5 min., then fold raspberries into sauce and chill again.
*In another bowl, blend condensed milk, pudding and water, then chill for 5 min.
*In another small bowl, add sugar and cream and whip until blended, then add to pudding mixture and place back into refrigerator.
*Cut pound cake into cubes and put half on bottom of large bowl and sprinkle with orange juice.
*Place half of raspberry mixture on top of pound cake then place half of pudding mixture on top of that.
*Repeat with remaining pound cake and mixtures.
Tuesday, February 24, 2009
Vegan Loaf
Ingredients :
*substitute for 2 eggs (mix 1 tablespoon arrowroot powder, 1 tablespoon corn starch, and 4 tablespoons water)
*1 tablespoon soy sauce
*1 box medium firm silken tofu (350 g)
*3/4 cup chopped walnuts
*1 packet onion soup mix (1.5 oz)
*1 teaspoon oil
*1 onion, chopped
*1 celery rib, chopped
2 cups chopped mushrooms (use portobello mushrooms for a heartier taste)
1 1/2 teaspoon oregano
1 1/2 teaspoon basil
1/2 teaspoon sage
1 1/2 cups bread crumbs (Variations: To make it stick together better, try lowering the bread crumbs to 3/4 cup and adding one of the following: 1 extra box of tofu, 1 cup of instant mashed potato flakes, 1 - 1 1/2 cup of cooked brown rice or 1 cup burger-style crumbles)
Directions:
Mix egg substitute, soy sauce, tofu & onion soup mix together in blender. Add walnuts & blend until smooth.
Saute vegetables in oil until onions are transparent (add other diced veggies if you wish - ie: peppers, carrots, etc). Add herbs/spices while vegetables are frying.
Mix blender ingredients, cooked vegetables and bread crumbs together in a large bowl.
Press into a greased loaf pan. (Or, instead of a loaf pan, use a square cake pan and liberally coat the loaf with ketchup so it gets kind of burnt and caramelized. Yum!")
Bake at 350 degrees F. for 1 hour and 15 minutes. Let cool slightly. Turn loaf out and slice.
*substitute for 2 eggs (mix 1 tablespoon arrowroot powder, 1 tablespoon corn starch, and 4 tablespoons water)
*1 tablespoon soy sauce
*1 box medium firm silken tofu (350 g)
*3/4 cup chopped walnuts
*1 packet onion soup mix (1.5 oz)
*1 teaspoon oil
*1 onion, chopped
*1 celery rib, chopped
2 cups chopped mushrooms (use portobello mushrooms for a heartier taste)
1 1/2 teaspoon oregano
1 1/2 teaspoon basil
1/2 teaspoon sage
1 1/2 cups bread crumbs (Variations: To make it stick together better, try lowering the bread crumbs to 3/4 cup and adding one of the following: 1 extra box of tofu, 1 cup of instant mashed potato flakes, 1 - 1 1/2 cup of cooked brown rice or 1 cup burger-style crumbles)
Directions:
Mix egg substitute, soy sauce, tofu & onion soup mix together in blender. Add walnuts & blend until smooth.
Saute vegetables in oil until onions are transparent (add other diced veggies if you wish - ie: peppers, carrots, etc). Add herbs/spices while vegetables are frying.
Mix blender ingredients, cooked vegetables and bread crumbs together in a large bowl.
Press into a greased loaf pan. (Or, instead of a loaf pan, use a square cake pan and liberally coat the loaf with ketchup so it gets kind of burnt and caramelized. Yum!")
Bake at 350 degrees F. for 1 hour and 15 minutes. Let cool slightly. Turn loaf out and slice.
Monday, February 16, 2009
Yummy Vegan Lasagna
Ingredients:
28 oz. spaghetti sauce
1-16 oz bag of spinach leaves
1/2 lb. carrots
1/4 cup chopped fresh parsley
2 cloves minced garlic
1/4 cup canned low-sodium veggie broth
1 lb. herbed tofu, drained (not silken tofu)
8 oz. vegan cream cheese (I used regular cream cheese)
2 Tbs. lemon juice
1/8 teaspoon nutmeg
12 lasagna noodles, cooked
1/4 cup nutritional yeast, (optional for extra "cheesy" goodness)
Directions:
Preheat oven to 375.
Slice carrots and steam, set aside.
Add olive oil to a large skillet, place over medium-high heat until hot.
Add parsley and garlic, saute for 1 minute..
Add carrots and veggie broth; simmer uncovered for 5 min.
Add herbed tofu, vegan cream cheese, and lemon juice; stir well.
Cook over medium heat stirring constantly until fake cheesy stuff starts to melt. Stir in nutmeg and nutritional yeast, if using. Remove from heat; keep warm.
Place 4 lasagna noodles in bottom of 9x13 baking dish. spread 1/2 of carrot mixture over top. Spread 1/3 of spaghetti sauce and a layer of spinach leaves on top of that.
Repeat layers. Top with remaining spaghetti sauce. Cover and bake 15 min. at 375 degrees. Uncover and bake an additional 20-30 min. until it is thoroughly heated.
Serves a lot.
28 oz. spaghetti sauce
1-16 oz bag of spinach leaves
1/2 lb. carrots
1/4 cup chopped fresh parsley
2 cloves minced garlic
1/4 cup canned low-sodium veggie broth
1 lb. herbed tofu, drained (not silken tofu)
8 oz. vegan cream cheese (I used regular cream cheese)
2 Tbs. lemon juice
1/8 teaspoon nutmeg
12 lasagna noodles, cooked
1/4 cup nutritional yeast, (optional for extra "cheesy" goodness)
Directions:
Preheat oven to 375.
Slice carrots and steam, set aside.
Add olive oil to a large skillet, place over medium-high heat until hot.
Add parsley and garlic, saute for 1 minute..
Add carrots and veggie broth; simmer uncovered for 5 min.
Add herbed tofu, vegan cream cheese, and lemon juice; stir well.
Cook over medium heat stirring constantly until fake cheesy stuff starts to melt. Stir in nutmeg and nutritional yeast, if using. Remove from heat; keep warm.
Place 4 lasagna noodles in bottom of 9x13 baking dish. spread 1/2 of carrot mixture over top. Spread 1/3 of spaghetti sauce and a layer of spinach leaves on top of that.
Repeat layers. Top with remaining spaghetti sauce. Cover and bake 15 min. at 375 degrees. Uncover and bake an additional 20-30 min. until it is thoroughly heated.
Serves a lot.
Saturday, January 31, 2009
Apple Turnovers
1 medium tart apple, peeled and chopped (ie:Granny smith)
1/2 cup applesauce
3/4 tsp. ground cinnamon, divided
1 tube refrigerated biscuits
1 Tbsp. butter, melted
2 Tbsp. sugar
vanilla ice cream
Heat oven to 400-degrees. Combine apple, applesauce, and 1/4 tsp. cinnamon in a bowl. Separate biscuits and roll out each into a 6-inch circle. Place biscuits onto greased baking sheet. Place a heaping teaspoonful of apple mixture in the center of each biscuit. Fold biscuit in half and pinch the edges to seal. Brush tops of each biscuit with melted butter. Combine sugar and the rest of the cinnamon; sprinkle over the tops. Bake for 8-10 minutes or until edges are golden brown. Serve warm with vailla ice cream.
1/2 cup applesauce
3/4 tsp. ground cinnamon, divided
1 tube refrigerated biscuits
1 Tbsp. butter, melted
2 Tbsp. sugar
vanilla ice cream
Heat oven to 400-degrees. Combine apple, applesauce, and 1/4 tsp. cinnamon in a bowl. Separate biscuits and roll out each into a 6-inch circle. Place biscuits onto greased baking sheet. Place a heaping teaspoonful of apple mixture in the center of each biscuit. Fold biscuit in half and pinch the edges to seal. Brush tops of each biscuit with melted butter. Combine sugar and the rest of the cinnamon; sprinkle over the tops. Bake for 8-10 minutes or until edges are golden brown. Serve warm with vailla ice cream.
Tasty Pork Tenderloin
1/3 cup all purpose flour
1/2 tsp salt
1/2 tsp pepper
2 pork tenderloins (about 1 lb. each)
2 Tbsp. butter
1/2 cup onion, chopped
1 garlic clove, minced
2 cups applesauce, unsweetened
1/4 cup brown sugar, packed
1/4 cup soy sauce
1/4 cup apple sauce
1/2 tsp. ginger, ground
Preheat oven to 350. Combine flour, salt and pepper in a small, shallow bowl. Cut tenderloins into six pieces and flatten each cut piece to about a 1 inch thickness. In a skillet, melt butter, dip each pork piece into the flour mixture and then brown in skillet, turning to brown on both sides. Place por in an ungreased baking dish. In the same skillet, saute the onion and garlic until tender. Add remaining 5 ingredients and bring to a boil. Pour this mixture over the pork and cover and bake for 1 hour or until juices run clear and a meat thermometer reads 160-degrees.
1/2 tsp salt
1/2 tsp pepper
2 pork tenderloins (about 1 lb. each)
2 Tbsp. butter
1/2 cup onion, chopped
1 garlic clove, minced
2 cups applesauce, unsweetened
1/4 cup brown sugar, packed
1/4 cup soy sauce
1/4 cup apple sauce
1/2 tsp. ginger, ground
Preheat oven to 350. Combine flour, salt and pepper in a small, shallow bowl. Cut tenderloins into six pieces and flatten each cut piece to about a 1 inch thickness. In a skillet, melt butter, dip each pork piece into the flour mixture and then brown in skillet, turning to brown on both sides. Place por in an ungreased baking dish. In the same skillet, saute the onion and garlic until tender. Add remaining 5 ingredients and bring to a boil. Pour this mixture over the pork and cover and bake for 1 hour or until juices run clear and a meat thermometer reads 160-degrees.
Chalupas
2 lb. lean pork loin roast, boneless
1 lb. pinto beans
2 cloves garlic, chopped
1 onion, chopped
2 Tbsp. chili powder
1 Tbsp. salt
1/2 Tbsp. ground cumin
1 tsp. oregano
1 small can green chilies, peeled and roasted
Put all ingredients in crock pot and cover with water. Cook covered over low heat. Add water as needed. After about 6 hours, take out meat and shred. Cook with lid off until thick, about 1 hour. Serve over tortillas,chips, in a burrito, or over a salad. Add toppings: grated cheese, chopped lettuce, chopped green onions, diced tomatoes, guacamole, sour cream, black olives, salsa, hot sauce, etc.
1 lb. pinto beans
2 cloves garlic, chopped
1 onion, chopped
2 Tbsp. chili powder
1 Tbsp. salt
1/2 Tbsp. ground cumin
1 tsp. oregano
1 small can green chilies, peeled and roasted
Put all ingredients in crock pot and cover with water. Cook covered over low heat. Add water as needed. After about 6 hours, take out meat and shred. Cook with lid off until thick, about 1 hour. Serve over tortillas,chips, in a burrito, or over a salad. Add toppings: grated cheese, chopped lettuce, chopped green onions, diced tomatoes, guacamole, sour cream, black olives, salsa, hot sauce, etc.
Open Faced Lasagna Ciabattas
1 lb. ground Italian sausage
1 (26 oz.) jar favorite pasta sauce
8 leaves fresh basil, chopped
1 (15-oz.) container ricotta cheese
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. Italian seasoning
8 ciabatta rolls
1 ball shredded fresh mozzarella cheese
Parmesan cheese
Preheat oven to 375. Cook sausage over medium heat until browned, about 5-7 minutes; reserve 1/4 cup sausage for ricotta. Reduce heat to low and stir in pasta sauce and basil leaves. Simmer for 15 minutes. Place reserved 1/4 cup sausage, ricotta, 1/2 cup Parmesan, mozzarella, salt, pepper and Italian seasoning into a medium bowl. Stir to combine. Split each ciabatta roll and place cut side up onto a large baking sheet. Spread ricotta mixture over each roll, about 1/4 cup (you probably won't use all of ricotta) Top with a couple spoonfuls of pasta sauce, and lots of fresh mozzarella cheese. Bake for 10-12 minutes or until cheese is melted and hot. Remove, sprinkle with Parmesan cheese and serve.
1 (26 oz.) jar favorite pasta sauce
8 leaves fresh basil, chopped
1 (15-oz.) container ricotta cheese
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. Italian seasoning
8 ciabatta rolls
1 ball shredded fresh mozzarella cheese
Parmesan cheese
Preheat oven to 375. Cook sausage over medium heat until browned, about 5-7 minutes; reserve 1/4 cup sausage for ricotta. Reduce heat to low and stir in pasta sauce and basil leaves. Simmer for 15 minutes. Place reserved 1/4 cup sausage, ricotta, 1/2 cup Parmesan, mozzarella, salt, pepper and Italian seasoning into a medium bowl. Stir to combine. Split each ciabatta roll and place cut side up onto a large baking sheet. Spread ricotta mixture over each roll, about 1/4 cup (you probably won't use all of ricotta) Top with a couple spoonfuls of pasta sauce, and lots of fresh mozzarella cheese. Bake for 10-12 minutes or until cheese is melted and hot. Remove, sprinkle with Parmesan cheese and serve.
Thursday, January 8, 2009
Bolognese Sauce
I made this sauce for a spaghetti pie, but I liked it so much I thought I'd post it again by itself. I think it would be really yummy in lasagna, sloppy joes, spaghetti, or by itself! It makes a big batch, so plan on freezing half of it for later use!
* 2 lbs. Hot Italian Sausage (I used mild)
* 2 lbs. ground beef (from freezer)
* 1/4 cup olive oil
* 1 lg. yellow onion, diced (from freezer)
* 1 green pepper, diced
* 2 stalks celery, diced
* 2 cans crushed tomatoes (28 oz.)
* 1 bay leaf
* 3 T. dried oregano
* 2 T. dried basil
* 2 tsp. salt
* 1 tsp. pepper
* 1 cup dry red wine (optional)
* 2 cans tomato paste (6 oz. each)
* 1/8 tsp. cinnamon
Remove sausage from casing. Place in pan with 1/4 cup water and crumble with spoon while browning. When cooked, drain in colander and rinse with very hot water (this washes the extra grease off); set aside.
Brown ground beef, drain, rinse as above, and set aside.
Heat olive oil in dutch oven. Saute celery, onion, and pepper until tender. Add sausage, beef, tomatoes, bay leaf, oregano, basil, salt, and pepper. Simmer covered for an hour. Add wine, tomato paste and cinnamon. Simmer covered for 15 minutes.
***Bobbi's Note: When I made this, I completely forgot to add the tomato paste and the cinnamon. I thought it was very delicious without it!! I'm anxious to see if it's even better with all the ingredients! (not likely)
* 2 lbs. Hot Italian Sausage (I used mild)
* 2 lbs. ground beef (from freezer)
* 1/4 cup olive oil
* 1 lg. yellow onion, diced (from freezer)
* 1 green pepper, diced
* 2 stalks celery, diced
* 2 cans crushed tomatoes (28 oz.)
* 1 bay leaf
* 3 T. dried oregano
* 2 T. dried basil
* 2 tsp. salt
* 1 tsp. pepper
* 1 cup dry red wine (optional)
* 2 cans tomato paste (6 oz. each)
* 1/8 tsp. cinnamon
Remove sausage from casing. Place in pan with 1/4 cup water and crumble with spoon while browning. When cooked, drain in colander and rinse with very hot water (this washes the extra grease off); set aside.
Brown ground beef, drain, rinse as above, and set aside.
Heat olive oil in dutch oven. Saute celery, onion, and pepper until tender. Add sausage, beef, tomatoes, bay leaf, oregano, basil, salt, and pepper. Simmer covered for an hour. Add wine, tomato paste and cinnamon. Simmer covered for 15 minutes.
***Bobbi's Note: When I made this, I completely forgot to add the tomato paste and the cinnamon. I thought it was very delicious without it!! I'm anxious to see if it's even better with all the ingredients! (not likely)
Spaghetti Pie
* 6 oz. spaghetti, cooked and still warm
* 2 tbsp. butter
* 1 well beaten egg
* 1/3 c. grated Parmesan cheese
* 1 c. cottage cheese
* 1 c. Mozzarella cheese, shredded
* 2-3 cups Bolognese sauce (recipe to follow)
Bolognese Sauce: (This recipe makes a lot of sauce and is absolutely delicious. You will only need about a fourth of the sauce for the spaghetti pie, so plan on freezing the extra to use later for lasagna, sloppy joes, spaghetti or by itself!)
* 2 lbs. Hot Italian Sausage (I used mild)
* 2 lbs. ground beef (from freezer)
* 1/4 cup olive oil
* 1 lg. yellow onion, diced (from freezer)
* 1 green pepper, diced
* 2 stalks celery, diced
* 2 cans crushed tomatoes (28 oz.)
* 1 bay leaf
* 3 T. dried oregano
* 2 T. dried basil
* 2 tsp. salt
* 1 tsp. pepper
* 1 cup dry red wine (optional)
* 2 cans tomato paste (6 oz. each)
* 1/8 tsp. cinnamon
Remove sausage from casing. Place in pan with 1/4 cup water and crumble with spoon while browning. When cooked, drain in colander and rinse with very hot water (this washes the extra grease off); set aside.
Brown ground beef, drain, rinse as above, and set aside.
Heat olive oil in dutch oven. Saute celery, onion, and pepper until tender. Add sausage, beef, tomatoes, bay leaf, oregano, basil, salt, and pepper. Simmer covered for an hour. Add wine, tomato paste and cinnamon. Simmer covered for 15 minutes. Cool and refrigerate until dinner time. You will use 2-3 cups of the sauce for the Spaghetti Pie and freeze the rest in dated gallon freezer bags.
Spaghetti Pie:
Combine hot cooked spaghetti with butter until butter is melted. Add egg and Parmesan cheese. Place in pie dish and form a "crust" with a well in the center. Spread cottage cheese over spaghetti in pie dish. Cover with Bolognese sauce and sprinkle with mozzarella cheese. Bake 30 minutes at 350°F or until bubbly. Cut into slices and serve.
***Note: I just realized as I was copying this recipe down that I completely forgot to add the tomato paste and cinnamon to the sauce!!! Oops! It was still very delicious!!!
* 2 tbsp. butter
* 1 well beaten egg
* 1/3 c. grated Parmesan cheese
* 1 c. cottage cheese
* 1 c. Mozzarella cheese, shredded
* 2-3 cups Bolognese sauce (recipe to follow)
Bolognese Sauce: (This recipe makes a lot of sauce and is absolutely delicious. You will only need about a fourth of the sauce for the spaghetti pie, so plan on freezing the extra to use later for lasagna, sloppy joes, spaghetti or by itself!)
* 2 lbs. Hot Italian Sausage (I used mild)
* 2 lbs. ground beef (from freezer)
* 1/4 cup olive oil
* 1 lg. yellow onion, diced (from freezer)
* 1 green pepper, diced
* 2 stalks celery, diced
* 2 cans crushed tomatoes (28 oz.)
* 1 bay leaf
* 3 T. dried oregano
* 2 T. dried basil
* 2 tsp. salt
* 1 tsp. pepper
* 1 cup dry red wine (optional)
* 2 cans tomato paste (6 oz. each)
* 1/8 tsp. cinnamon
Remove sausage from casing. Place in pan with 1/4 cup water and crumble with spoon while browning. When cooked, drain in colander and rinse with very hot water (this washes the extra grease off); set aside.
Brown ground beef, drain, rinse as above, and set aside.
Heat olive oil in dutch oven. Saute celery, onion, and pepper until tender. Add sausage, beef, tomatoes, bay leaf, oregano, basil, salt, and pepper. Simmer covered for an hour. Add wine, tomato paste and cinnamon. Simmer covered for 15 minutes. Cool and refrigerate until dinner time. You will use 2-3 cups of the sauce for the Spaghetti Pie and freeze the rest in dated gallon freezer bags.
Spaghetti Pie:
Combine hot cooked spaghetti with butter until butter is melted. Add egg and Parmesan cheese. Place in pie dish and form a "crust" with a well in the center. Spread cottage cheese over spaghetti in pie dish. Cover with Bolognese sauce and sprinkle with mozzarella cheese. Bake 30 minutes at 350°F or until bubbly. Cut into slices and serve.
***Note: I just realized as I was copying this recipe down that I completely forgot to add the tomato paste and cinnamon to the sauce!!! Oops! It was still very delicious!!!
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