Betty Crocker Dinner for Two Cookbook
1 1/2 cup Softasilk flour - cake flour
1 cup sugar
2 tsp baking powder
1/2 tsp salt
1/3 soft shortening such as Crisco
2/3 cup milk
1 tsp. vanilla or other flavoring
1 egg
Heat over to 350 degrees . Sift flour, sugar , baking powder and salt together. Add shortening, mik , flavoring. Beat 2 min. , med speed on mixer or 300 strokes by hand. Add egg. Beat 2 more min.
Pour into greased and floured square pan 8x8x2 ". Bake 30 to 35 min. until toothpick stuck into center comes out clean.
You may use half of this batter for Pineapple Upside-down Cake and the other half for cupcakes. If you make Upside-down Cake with half the batter, refrigerate it unbaked while baking the cupcakes.
Pineapple Upside-down Cake
3 tbsp. butter
1/4 cup brown sugar ( packed)
3 drained pineapple slices
pecan halves and maraschino cherries, if desired
1/2 the batter for Dinette Cake, use other half for cupcakes
Grease sides of a loaf pan, 9x5x3". Melt butter in the bottom of loaf pan. Sprinkle sugar evenly over butter. Arrange pineapple in attractive pattern on butter-sugar coating. Decorate with pecan halves and cherries if you wish. Pour half the batter over the fruit.
Refrigerate unbaked Upside down Cake while baking cupcakes. Then lower over temperature to 350 degrees. Bake upside Down Cake about 40 min. , until toothpick stuck into center comes out clean.
Immediately after removing from oven, turn upside-down on serving plate. Leave pan a few min. so that brown sugar mixture will run down over cake. Serve warm with whipped cream.
Cupcakes
Use half of Dinette Cake batter. Heat oven to 400 degrees . Place paper cups or liners in 6 muffin cups. Fill cups half full of batter. Bake 18 -20 min. until toothpick stuck into center comes out clean.
4 years ago Report Abuse
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slave2ar...
Individual Chocolate Indulgence Cake
1/2 cup bittersweet chocolate
3 tablespoons butter, unsalted
1/8 cups sugar
1 egg
1/8 cup all-purpose flour
Optional:
Fresh raspberries
Raspberry sauce
Chocolate sauce, recipe follows
Chocolate Sauce:
1/2 cup whole milk
5 1/4 ounces bittersweet chocolate, chopped
1/4 cup heavy cream
1 tablespoons unsalted butter
1/6 cup sugar
Preheat the oven to 400 degrees F.
In the top of a double boiler, melt the chocolate, then add the butter and sugar until just melted. Add eggs and whisk until well combined; add flour and mix only until combined. Do not overmix or the cake will be rubbery. Lightly grease two 4-ounce disposable aluminum cups, muffin molds, or ramekins with vegetable baking spray. Distribute batter among the two molds. Place molds on a sheet pan and bake for 10 to 12 minutes. Do not overbake.
For the Chocolate Sauce: Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil. When it boils, remove the milk from the heat and make a ganache by adding the chopped chocolate. Whisk well, stirring into the edge of the saucepan to combine. The ganache should be homogenous and smooth. Set the ganache aside.
In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar. Place the saucepan over medium-high heat and bring to a boil, stirring occasionally. The butter should be completely melted and the sugar completely dissolved. Once the mixture has come to a boil, pour it into the warm ganache. Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk. As the chocolate sauce cooks, it will begin to thicken slightly. When it reaches a boil, remove it from the heat, and pour it into a clean, dry bowl. Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming. Let the chocolate sauce cool to room temperature before storing in the refrigerator. When cold, the sauce will become thick enough to be scooped with a spoon.
Invert molds onto individual serving plates. If you would like to decorate the plate, do so with fresh raspberries or fruit or chocolate sauce, and serve immediately.
The sauce can be reheated whenever needed. If using a microwave, simply place the chocolate sauce in a microwaveable bowl and heat it at medium-high power in 30-second intervals until it becomes liquid. On the stovetop, place in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid.
4 years ago
Saturday, December 31, 2011
1 egg cake
1 EGG CAKE
1/2 cup butter, slightly softened
1 cup sugar
1 egg, beaten until light
1 cup milk
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt (optional)
1 1/2 teaspoons vanilla or other flavoring
This is a simple cake that can be the base of many last minute desserts. Frost with a favorite frosting, top with fresh or canned fruits in syrup and a dusting of confectioners' sugar or serve with ice cream or sliced with a sandwich of pudding or custard. Almond, lemon, orange or other flavorings may be substituted for the vanilla and grated citrus peel or ginger can be added as variations.
Preheat oven to 350°F.
Whisk together flour, baking powder and salt. Measure the milk and stir in the vanilla.
Cream together butter and sugar. Add egg and beat for 2 minutes or until light.
Stir in 1 cup of the flour mixture, the milk mixture, then the remaining flour mixture. Beat for 30 seconds, or only until combined. (For a tender cake, do not overbeat the batter once the flour has been added).
Bake in a buttered 9 inch square pan for 30 minutes or until a toothpick inserted in center of cake comes out clean.
Submitted by: CM
1/2 cup butter, slightly softened
1 cup sugar
1 egg, beaten until light
1 cup milk
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt (optional)
1 1/2 teaspoons vanilla or other flavoring
This is a simple cake that can be the base of many last minute desserts. Frost with a favorite frosting, top with fresh or canned fruits in syrup and a dusting of confectioners' sugar or serve with ice cream or sliced with a sandwich of pudding or custard. Almond, lemon, orange or other flavorings may be substituted for the vanilla and grated citrus peel or ginger can be added as variations.
Preheat oven to 350°F.
Whisk together flour, baking powder and salt. Measure the milk and stir in the vanilla.
Cream together butter and sugar. Add egg and beat for 2 minutes or until light.
Stir in 1 cup of the flour mixture, the milk mixture, then the remaining flour mixture. Beat for 30 seconds, or only until combined. (For a tender cake, do not overbeat the batter once the flour has been added).
Bake in a buttered 9 inch square pan for 30 minutes or until a toothpick inserted in center of cake comes out clean.
Submitted by: CM
Tuesday, December 20, 2011
quiche
Ready in 60 minutes • Makes 6 servings
Ingredients:
Crust:
2 tsp olive oil (divided)
12 cups spinach, fresh, chopped
1/8 tsp sea salt
3/4 cup unbleached flour
3/4 cup wheat germ or whole wheat bread crumbs
1/4 tsp nutmeg
Filling:
6 egg whites
1/4 cup low-fat milk
1/4 cup low-fat cottage cheese
1/2 cup fresh broccoli, finely chopped
6 stalks asparagus, finely chopped
1 large shiitake mushroom, minced (1/4 cup)
1/4 large onion, minced
Sea salt and pepper, to taste
Instructions:
Preheat oven to 375°F. Coat a pie dish with 1 teaspoon of oil, set aside.
Heat remaining oil in a large skillet. Add chopped spinach, then salt and sauté until wilted, about 3 minutes.
For crust, combine remaining dry ingredients in a mixing bowl.
Remove spinach from heat and add to bowl, including any liquid from cooking process. Pat spinach crust mixture into pie dish to cover the entire dish, including the sides, evenly. Bake for 15 minutes.
Meanwhile, prepare the filling: preheat oven to 350°F. Crack eggs into a large mixing bowl and add the milk and cottage cheese. Beat with an electric mixer or wire whisk for several minutes until well blended and uniform. TIP: the more thoroughly you mix this, the fluffier and lighter this dish will be.
Add chopped vegetables to egg mixture. Pour mixture into piecrust. Cover just the edges of the piecrust (the lip) with aluminum foil to prevent over browning. Bake for 35 minutes or until a knife placed in the center comes out clean and the top of the quiche is lightly browned. If the center is still liquid, cover the entire top of the quiche with foil and bake 5 more minutes. Let set for 5 minutes uncovered. Slice into 6 pieces.
Nutrients per serving (167 g):
Calories: 158, Total Fats: 4 g, Saturated Fat: 0.5 g, Trans Fat: 0 g, Cholesterol: 1 mg, Sodium: 253 mg, Total Carbohydrates: 23 g, Dietary Fiber: 3 g, Sugars: 2 g, Protein: 10 g, Iron: 2.5 mg
Ingredients:
Crust:
2 tsp olive oil (divided)
12 cups spinach, fresh, chopped
1/8 tsp sea salt
3/4 cup unbleached flour
3/4 cup wheat germ or whole wheat bread crumbs
1/4 tsp nutmeg
Filling:
6 egg whites
1/4 cup low-fat milk
1/4 cup low-fat cottage cheese
1/2 cup fresh broccoli, finely chopped
6 stalks asparagus, finely chopped
1 large shiitake mushroom, minced (1/4 cup)
1/4 large onion, minced
Sea salt and pepper, to taste
Instructions:
Preheat oven to 375°F. Coat a pie dish with 1 teaspoon of oil, set aside.
Heat remaining oil in a large skillet. Add chopped spinach, then salt and sauté until wilted, about 3 minutes.
For crust, combine remaining dry ingredients in a mixing bowl.
Remove spinach from heat and add to bowl, including any liquid from cooking process. Pat spinach crust mixture into pie dish to cover the entire dish, including the sides, evenly. Bake for 15 minutes.
Meanwhile, prepare the filling: preheat oven to 350°F. Crack eggs into a large mixing bowl and add the milk and cottage cheese. Beat with an electric mixer or wire whisk for several minutes until well blended and uniform. TIP: the more thoroughly you mix this, the fluffier and lighter this dish will be.
Add chopped vegetables to egg mixture. Pour mixture into piecrust. Cover just the edges of the piecrust (the lip) with aluminum foil to prevent over browning. Bake for 35 minutes or until a knife placed in the center comes out clean and the top of the quiche is lightly browned. If the center is still liquid, cover the entire top of the quiche with foil and bake 5 more minutes. Let set for 5 minutes uncovered. Slice into 6 pieces.
Nutrients per serving (167 g):
Calories: 158, Total Fats: 4 g, Saturated Fat: 0.5 g, Trans Fat: 0 g, Cholesterol: 1 mg, Sodium: 253 mg, Total Carbohydrates: 23 g, Dietary Fiber: 3 g, Sugars: 2 g, Protein: 10 g, Iron: 2.5 mg
Friday, December 2, 2011
stuffed eggplant
e. It is loaded with moisture and if the water isn't needed for the recipe it can really alter the flavors and consistency of the dish. Before cooking the eggplant I had to stripe them, cut them in half, and create a slice in the middle to later stuff the meat. Then I rubbed the eggplants with salt and let them sit for an hour. This helps draw out the moisture. The eggplant have to sit in a colander or on a rack to allow for all the excess water to drip off. While the eggplant was draining I gathered my ingredients.
Fresh ingredients
Here is a list of ingredients:
3 medium eggplant, peeled in stripes lengthwise, halved
1 lb of ground beef
1 sweet onion choppped
4 cloves of garlic
2 tablespoons of tomato paste
1/2 cup parsley, finely choppped (be generous)
1 or 2 tomatos chopped
1 tomato, sliced for garnish
dill for garnish (optional)
green peppers, 6 one for each eggplant
ottoman spice to taste
red pepper flakes to taste
sugar to taste
ground pepper to taste
salt to taste
my own personal blend of spices i cant remember but make everything taste good. ha!
2 tablespoons olive oil
mild flavor oil for browning eggplant
1 cup hot water
serve with:
basmati or jasmine rice
flat bread
yogurt (optional)
Oven should be preheated to 180 degrees C/380 F
The meat stuffing
I browned the onions in a pan with a bit of olive oil. Once onions were soft I added the beef and cooked it until done. Then came the garlic, chopped tomato, tomato paste, and all my spices and sugar except the parsley. You should let it simmer to ensure all the spices and flavours have time to marry. It would be a good idea to prepare the meat filling the night before and let them really soak in overnight but I didn't have that kind of time :) I let the meat filling simmer while I pan fried the eggplant. Be sure to test the meat occasionally, experiment until you get it to taste just right.
Eggplant ready for frying
Now back to the eggplant. I wiped off all the excess salt and I heated some mild flavoured oil in a frying pan. Now you have to make sure the oil is super hot or the eggplant with just absorb all the oil. You want to make the eggplant brown on all side and gets a little soft.
Once I was done with pan frying the eggplant I dried them out on paper towel and took my meat filling off the fire. This is when I added the parsley and began to assemble my masterpiece.
Pre-oven prettyness
Lay your eggplant into a deep oven pan and stuff them evenly with the meat filling. Top each piece of eggplant with a slice of tomato and a pepper. Before putting it into the oven, I mixed a bit of olive oil in a cup of water and poored it into the pan. I covered it with foil and let it cook in the oven for 45 minutes. After 45 minutes I removed the foil and let it cook uncovered so the peppers and tomato could get some color.
Completed Karniyarik. It was a hit!
It should be noted that I had so many spare ingredients that I retried the recipe again the same week. It was delicious both times. I think my teacher would have been proud!
Fresh ingredients
Here is a list of ingredients:
3 medium eggplant, peeled in stripes lengthwise, halved
1 lb of ground beef
1 sweet onion choppped
4 cloves of garlic
2 tablespoons of tomato paste
1/2 cup parsley, finely choppped (be generous)
1 or 2 tomatos chopped
1 tomato, sliced for garnish
dill for garnish (optional)
green peppers, 6 one for each eggplant
ottoman spice to taste
red pepper flakes to taste
sugar to taste
ground pepper to taste
salt to taste
my own personal blend of spices i cant remember but make everything taste good. ha!
2 tablespoons olive oil
mild flavor oil for browning eggplant
1 cup hot water
serve with:
basmati or jasmine rice
flat bread
yogurt (optional)
Oven should be preheated to 180 degrees C/380 F
The meat stuffing
I browned the onions in a pan with a bit of olive oil. Once onions were soft I added the beef and cooked it until done. Then came the garlic, chopped tomato, tomato paste, and all my spices and sugar except the parsley. You should let it simmer to ensure all the spices and flavours have time to marry. It would be a good idea to prepare the meat filling the night before and let them really soak in overnight but I didn't have that kind of time :) I let the meat filling simmer while I pan fried the eggplant. Be sure to test the meat occasionally, experiment until you get it to taste just right.
Eggplant ready for frying
Now back to the eggplant. I wiped off all the excess salt and I heated some mild flavoured oil in a frying pan. Now you have to make sure the oil is super hot or the eggplant with just absorb all the oil. You want to make the eggplant brown on all side and gets a little soft.
Once I was done with pan frying the eggplant I dried them out on paper towel and took my meat filling off the fire. This is when I added the parsley and began to assemble my masterpiece.
Pre-oven prettyness
Lay your eggplant into a deep oven pan and stuff them evenly with the meat filling. Top each piece of eggplant with a slice of tomato and a pepper. Before putting it into the oven, I mixed a bit of olive oil in a cup of water and poored it into the pan. I covered it with foil and let it cook in the oven for 45 minutes. After 45 minutes I removed the foil and let it cook uncovered so the peppers and tomato could get some color.
Completed Karniyarik. It was a hit!
It should be noted that I had so many spare ingredients that I retried the recipe again the same week. It was delicious both times. I think my teacher would have been proud!
Thursday, December 1, 2011
Tex Mex Rice & Black-Eyed Peas
Adapted from Food Network Magazine, November 2011 Issue
Serves 4
Ingredients
1 cup white rice
1 tablespoon extra-virgin olive oil
1 cup fresh salsa, plus more for topping
½ teaspoon ground cumin
2 14-ounce cans black-eyed peas (1 undrained; 1 drained and rinsed)
3 cups baby spinach
¼ cup chopped fresh cilantro
1 avocado, halved, pitted and sliced
Directions
1. Cook the rice as the label directs. Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the salsa and cumin and cook, stirring, until the salsa is soft, about 5 minutes. Add the black-eyed peas, plus the liquid from one of the cans and ¼ cup water. Cook, stirring occasionally, until the beans are creamy and tender, about 12 minutes.
2. Fluff the rice with a fork and divide among bowls. Add the spinach and cilantro to the black-eyed pea mixture and stir until wilted, about 1 minute; spoon evenly over the rice. Top each serving with a few avocado slices, some cheese and more salsa. Serve with sour cream or Greek yogurt, if desired.
The original recipe advised to serve with cheese and sour cream, but I thought - who needs it? I didn't - this meal was just fine, as is! PS - who knew I'd love black-eyed peas this much?
Adapted from Food Network Magazine, November 2011 Issue
Serves 4
Ingredients
1 cup white rice
1 tablespoon extra-virgin olive oil
1 cup fresh salsa, plus more for topping
½ teaspoon ground cumin
2 14-ounce cans black-eyed peas (1 undrained; 1 drained and rinsed)
3 cups baby spinach
¼ cup chopped fresh cilantro
1 avocado, halved, pitted and sliced
Directions
1. Cook the rice as the label directs. Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the salsa and cumin and cook, stirring, until the salsa is soft, about 5 minutes. Add the black-eyed peas, plus the liquid from one of the cans and ¼ cup water. Cook, stirring occasionally, until the beans are creamy and tender, about 12 minutes.
2. Fluff the rice with a fork and divide among bowls. Add the spinach and cilantro to the black-eyed pea mixture and stir until wilted, about 1 minute; spoon evenly over the rice. Top each serving with a few avocado slices, some cheese and more salsa. Serve with sour cream or Greek yogurt, if desired.
The original recipe advised to serve with cheese and sour cream, but I thought - who needs it? I didn't - this meal was just fine, as is! PS - who knew I'd love black-eyed peas this much?
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