Monday, July 21, 2008
I made this cake over the weekend and it turned out to be a delicious surprise.
Blueberry Dump Cake:
1 pint blueberries (I added a quart of fresh home grown berries)
1 15 oz can crushed pineapple
1 stick of butter
1 box of cake mix (I used Pillsbury golden yellow)
9 x 13 pan
Cover the bottom of the pan with blueberries. Next pour the pineapple (juice too) over the berries. Then sprinkle the cake mix over the pineapple until completely cover. Then place slices of butter over the cake mix. I cut mine thin and placed them over as much of the mix as I could (I noticed one area that didn't have much butter on it, didn't harden and cook like the rest--so make sure you cover as much of the cake mix with butter as you can ). Next bake according to the instrucions on the box. I baked it at 350 F for 34 mins.
It is a delicious cake and easy to make. Give it a try.
Wednesday, July 9, 2008
The dark and toasty undertones from the coffee in this dry rub pair well with dark meats. Any freshly ground coffee beans will work; choose dark roast for the biggest coffee flavor or a lighter roast if you’re looking for something a little more subtle. Use on: Chicken thighs, duck, beef, lamb
Makes about 1 cup
TOTAL TIME: 5 minutes
EASE OF PREPARATION: Easy
1/2 cup finely ground coffee
1/4 cup coarsely ground pepper
3 tablespoons kosher salt
Mix coffee, pepper and salt together in a small bowl. Measure out 2 tablespoons of the rub. Using your hands, rub it evenly onto 1 1/2 pounds (6 servings) of your chosen meat just before grilling.
Despite its popularity as a seasoning, basil has a controversial history. Basil was a sacred plant in ancient Hindu religion, and it was handled warily by European herbalists of the Middle Ages, who feared it as a scorpion breeder.
I love basil. I use it to season my potatoes, eggs, and of course Italian dishes.
Friday, February 22, 2008
In Middle Eastern legend, the banana was widely considered to be the forbidden fruit.
Banana's are very high in sugars,especially as they ripen. So if you are like me...and have to watch your 'white' foods, ration your banana intake, so as not to rise your triglyceride count.
Monday, January 28, 2008
Friday, January 25, 2008
Wednesday, January 23, 2008
(This dip is really easy to make and I use Extra Virgin Olive Oil)
1/2 teaspoon Italian Herb Seasoning or 1/4 tsp each dried oregano and basil
1/4 cup Extra Virgin Olive Oil
2 teaspoons grated Parmesan cheese
freshly ground black pepper
Crusty baguettes or bread
Combine seasoning and oil on a 6-inch plate. Top with Parmesan cheese. Dip bread into oil. Eat. Then say, "yum."
This bread looks a bit rustic but I swear it's tasty. I used a dark beer, like Michelob Amber Bock. I cut back on the baking time because the lower rack in the oven was close to the heating unit. My suggestion is that you check the bread after it's baked for about 30 mins. This bread is great when served warm with butter or with the Herbed Parmesan Bread Dipping oil (next recipe).
2 2/3 cups Self-Rising Flour
12 ounces Beer (cold or room temperature--I used a dark beer. But there's really no rule to what type you use.)
Preheat oven to 375. Grease a loaf pan.
Combine the flour and beer in a large bowl until flour is completely moistened. Pour into greased loaf pan.
Bake at 375 degrees F for 50 to 55 minutes or until top is lightly browned. (You might want to insert a pick in the center... bread is done when pick comes out clean).
Cool in pan five minutes before removing to cool completely.