Thursday, November 29, 2012
CHOCOLATE!
For those of you who follow my blogs, you know I love chocolate! And being a diabetic for the past 5 years hasn't changed that one bit. It warms my heart to know that my blog readers also love chocolate. Recipes containing chocolate get many more hits on this blog than any other type. So if you think I post too many chocolate recipes because that is what I like, you are wrong. I post so many chocolate recipes because that is what my readers demand. Way to go, readers!
Sunday, November 25, 2012
INFO ON VANILLA
Have you ever wondered how to substitute one type of vanilla for another? If so, here are the substitutions:
- 1 tablespoon vanilla bean paste = 1 tablespoon vanilla extract
- 1 whole vanilla bean = 1 tablespoon vanilla extract
Sunday, August 19, 2012
CANDY CORN-MARSHMALLOW CRISPY TREATS
1/4 cup butter
6 cups miniature marshmallows
12 drops yellow food coloring
4 drops red food coloring
6 cups crispy rice cereal
2 cups candy corn
In a large microwaveable bowl, microwave butter on high 45 seconds or until melted. Add the marshmallows and toss to coat. Microwave 1 1/2 minutes or until the marshmallows are completely melted and the mixture is well blended. Stir in the food colors after the first 45 seconds.
Add the cereal and candy corn; mix well. Press onto the bottom of a 9 x 13-inch pan that has been sprayed with nonstick cooking spray. Allow to cool completely before cutting into 12 bars. Cut each bar in two diagonally.
Yield: 24 diagonals
Note: This is a Kraft Foods Recipe.
6 cups miniature marshmallows
12 drops yellow food coloring
4 drops red food coloring
6 cups crispy rice cereal
2 cups candy corn
In a large microwaveable bowl, microwave butter on high 45 seconds or until melted. Add the marshmallows and toss to coat. Microwave 1 1/2 minutes or until the marshmallows are completely melted and the mixture is well blended. Stir in the food colors after the first 45 seconds.
Add the cereal and candy corn; mix well. Press onto the bottom of a 9 x 13-inch pan that has been sprayed with nonstick cooking spray. Allow to cool completely before cutting into 12 bars. Cut each bar in two diagonally.
Yield: 24 diagonals
Note: This is a Kraft Foods Recipe.
Monday, July 30, 2012
BLACK RASPBERRY DUMPLINGS
1 quart fresh or frozen black raspberries
1 1/4 cus sugar, divided
1 cup water
3 tbsp cornstarch
3 cups Bisquick or same-type product
1 cup milk
additional tablespoon or so of sugar, optional
dash of ground nutmeg, optional
Combine the raspberries, 1 cup of the sugar, water, and cornstarch is a large saucepan. Bring the mixture to a boil while stirring almost constantly; reduce heat to low.
In a mixing bowl combine the Bisquick, milk, and the remaining 1/4 cup of sugar and mix together until a soft dough forms. Drop the dough by tablespoonfuls onto the berry mixture and cook over low heat, uncovered, 10 minutes. Cover pan and cook another 10 to 15 minutes or until the dumplings are cooked through.
If desired, combine some sugar and nutmeg and sprinkle over the dumplings just before serving.
Note: Great with cream or ice cream!
Yield: 10 to 12 servings
I have had this recipe for several years. I believe I got it from a TOH magazine.
1 1/4 cus sugar, divided
1 cup water
3 tbsp cornstarch
3 cups Bisquick or same-type product
1 cup milk
additional tablespoon or so of sugar, optional
dash of ground nutmeg, optional
Combine the raspberries, 1 cup of the sugar, water, and cornstarch is a large saucepan. Bring the mixture to a boil while stirring almost constantly; reduce heat to low.
In a mixing bowl combine the Bisquick, milk, and the remaining 1/4 cup of sugar and mix together until a soft dough forms. Drop the dough by tablespoonfuls onto the berry mixture and cook over low heat, uncovered, 10 minutes. Cover pan and cook another 10 to 15 minutes or until the dumplings are cooked through.
If desired, combine some sugar and nutmeg and sprinkle over the dumplings just before serving.
Note: Great with cream or ice cream!
Yield: 10 to 12 servings
I have had this recipe for several years. I believe I got it from a TOH magazine.
Friday, June 29, 2012
SIMPLE HOMEMADE VANILLA ICE CREAM
1 quart whole milk
1 1/4 cups granulated sugar
dash of salt, optional
2 large eggs, beaten
1 1/2 cups heavy cream
2 tsp vanilla extract
Heat the milk in a saucepan over medium-high heat but only until tiny bubbles start to appear; do not boil. Stir in the sugar and salt. Lower temperature to low.
Stir a tiny beat of the hot milk mixture into the eggs, mixing well. Stir the egg mixture back into the mixture in saucepan and cook over low heat while stirring for a couple of minutes. Be careful you do not allow mixture to boil. Stir in the cream and allow the mixture to cool down; add the vanilla.
Pour into ice cream freezer and follow manufacturer's directions.
Yield: 6 to 8 servings.
1 1/4 cups granulated sugar
dash of salt, optional
2 large eggs, beaten
1 1/2 cups heavy cream
2 tsp vanilla extract
Heat the milk in a saucepan over medium-high heat but only until tiny bubbles start to appear; do not boil. Stir in the sugar and salt. Lower temperature to low.
Stir a tiny beat of the hot milk mixture into the eggs, mixing well. Stir the egg mixture back into the mixture in saucepan and cook over low heat while stirring for a couple of minutes. Be careful you do not allow mixture to boil. Stir in the cream and allow the mixture to cool down; add the vanilla.
Pour into ice cream freezer and follow manufacturer's directions.
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