Tuesday, August 30, 2011

National Marshmallow Toasting Day

National Marshmallow Toasting Day OR Toasted Marshmallow Day !

Which is correct? I see it both ways and don't know which is the right way. I guess for the moment it will remain a mystery and I'll try to figure it out! Then it will give me something to post about next year! Yes, next year. I plan on being here! Don't you?

Did you know you can make your own marshmallows? It's TRUE! NO joke! Here's proof!

Homemade Marshmallows

2 tbsp unflavored gelatin
3/4 c cold water
2 c sugar
1/8 tsp salt
3/4 c boiling water
1 tbsp vanilla
Chopped nuts or toasted flaked coconut for coating (optional)

Soften gelatin in cold water 5 minutes; then dissolve by stirring over hot water. Combine sugar, salt and boiling water in 2-qt. heavy saucepan; cook, stirring until sugar dissolves, to the soft crack stage (280). Pour into mixing bowl along with the gelatin mixture and beat at low speed for 3 minutes; continue beating at medium speed for 10 minutes or until mixture is fluffy and creamy. Add vanilla and pour into an 8" square pan dusted witn confectioners sugar. Cool 1/2 hour or until set, then cut in 36 spuares with knife moistened in water. Roll in nuts or coconut. Place in airtight container and put in refrigerator,freezer, or other cold place until ready to use.
Source: Farm Journal

I haven't tried these yet, but would love to try them. Maybe if I made them for a hoiday I could take them along and then have a sample and not overload on sugar.

Can I pretend you heard it here first?

National Days!

National Trail Mix Day! I LOVE trail mixes and cereal snacks!

Brownie Crunch Pretzel Trail Mix

Source: Betty Crocker

Cocoa Puffs® brownie cereal and Golden Grahams® cereal come together in this delicious snack mix that's ready in just 15 minutes.

INGREDIENTS4 cups Cocoa Puffs® brownie crunch cereal
2 cups Golden Grahams® cereal
1 1/2 cups tiny pretzel twists
1 cup miniature marshmallows
1 cup candy-coated chocolate candies
1/2 cup dry-roasted peanuts, if desired
1 In large bowl or gallon-size resealablefood-storage plastic bag, mix all ingredients.
2 Store tightly covered or sealed.
1 Serving = 1 Cup
Nutrition Information:
Calories 230(Calories from Fat 50),Total Fat6g(Saturated Fat 3g,Trans Fat 0g),Cholesterol 0mg;Sodium 240mg;Total
Carbohydrate 43g(Dietary Fiber 2g,Sugars 24g),Protein 3g;Percent Daily Value*:Vitamin A 10.00%;Vitamin C 4.00%;Calcium 10.00%;Iron 25.00%;Exchanges:1
1/2 Starch;0 Fruit;1 1/2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1 Fat;Carbohydrate
Choices:3;*Percent Daily Values are based on a 2,000 calorie diet.

Fruit Loops Trail Mix

1 (15 ounce) box Fruit Loops cereal
1 15 ounce) bag mini pretzel twists
1 (1 pound) bag M&M's
1 box raisins
1 can salted peanuts

Mix all together and store in airtight container

Eat Outside Day!

What can you do to enjoy the day? A Picnic,
cookout, trip to a park, pool party, block party (talk about impromptu), or other favorite spot?

Will you kick back, bike, hike, ride, drive or what?

Will you need a packed lunch, potluck or BBQ?

Who will you take or invite?

If you can celebrate the day, have fun! Make some memories? Just try to take some trail mix along, either homemade or purchased due to the short notice!

3 National Days!

There are 3 National Days for today, August 29th. They are:

Chop Suey Day

Lemon Juice Day

A splash of lemon juice in glass of ice and water makes a nice thirst quencher.

More Herbs, Less Salt Day

Montreal Steak Seasoning

* 2 tablespoons paprika
* 2 tablespoons crushed black pepper
* 2 tablespoons kosher salt
* 1 tablespoon granulated garlic
* 1 tablespoon granulated onion
* 1 tablespoon crushed coriander
* 1 tablespoon dill
* 1 tablespoon crushed red pepper flakes

1. Combine ingrediens and mix well.
Makes: About 3/4 cup

I'm sorry I've not been able to get here and post mome recipes for them. Some days are like that. These days will come again next year and we can try to do something for them then.

Monday, August 29, 2011

Saturday, August 27, 2011

National Banana Lovers Day

National Banana Lovers Day! I don't expect you to sleep with a bunch of bananas though! I just got a kick out of that banana graphic and it's IMHO perfect for the day! And, it's also National Compassion Day. Fitting, huh?

In case you ever wonder how much sugar is in a banana, those are sugar cubes to show you! Being diabetic, I will now have to pick up a box of sugar cubes at the store and see how many grams of sugar in a cube and all that important nutritional info. The nutritional info for a banana is misleading as bananas vary so much in size. I guess I should ask the diabetic dietician when I start classes next month!

And, if you don't like bananas to eat, carve them or make bread!

Why? Because it's also Just Because Day!

Friday, August 26, 2011

National Cherry Popsicle Day

It's National CHERRY Popsicle Day. Not strawberry, not any other flavor, JUST cherry!

The good news is that you can make them or buy them. If you make them you can use cool aid, drink mix, cherry juice, or marchino cherry juice. You can combine any of these in any amounts.

I've never heard of popsicle police so if you wanted to mix flavors, I'll never tell!

Something I've never tried but think might be interesting would be to use the liquid off of canned beets into popsicle makings. It would sure give a richer color and it would add some nutritional value from the leached vits/mins. That would also help take away from the lack of good stuff if cool aid or drink mix are used. I would start with small amounts of course and then add to one's taste preferences. Doctor Oz is pushing his red juice which is a beet, apple and carrot combo so beet juice added to popsicles would probably even impress him! Why not try it?

I'm going to have to wait and see if there are National Popsicle Days for the rest of the flavors!

Thursday, August 25, 2011

National Banana Split Day

National Banana Split Day

Such a yummy celebration! There's not really a recipe for a banana split as it's more of a do-it-yourself-kit type of treat.

I like to slice my banana up into bite-sized pieces and then arrange (haphazardly of course) them around the ice cream. I'm not into pineapple with chocolate, but love it otherwise. I do like chocolate syrup and nuts on my splits. Then I like strawberries or cherries. If they aren't in season, dried cranberries or cherries are good too. then of course a dollop of chocolate cool whip (SF for me please) and even a marchino cherry, strawberry, cherry or such for the top crowning. As to the ice cream, I go with the diabetic friendly and like vanilla or chocolate. I don't care for the strawberry flavoring in strawberry ice cream. A wonderful sub for the scoup of strawberry is a mint chocolate chip though!

How do you like to make yours?

And while you're enjoying your wonderful treat, it's also Willing To Lend A Hand Day in case you get a chance to do so! Then you'll REALLY deserve to enjoy that split as you'll have burnt the calories off doing something good for someone!

Do we pay-it-forward with burning calories?

Wednesday, August 24, 2011

National Days

National Waffle Day!
How do you like your waffles best? I like Belgian waffles best. Fresh/pure Michigan maple syrup is my favorite topping along with pecans liberally scattered on top.

Pumpkin Waffles - Gluten Free, Egg Free & Vegan

By The Gluten Free Goddess
Source: WebMD Recipe from Foodily.com

I'm experimenting with grains higher in protein than your average gluten-free flour mix, but if you'd rather use your favorite waffle and pancake slash baking mix, please feel free. This recipe is gluten-free, but if you don't want to go that route you'll need 2 to 2 and 2/3 cups flour or baking and pancake mix. If you're not going gluten-free you can also leave out the xanthan gum.

1 cup sorghum flour or certified gluten-free oat flour
1 cup organic buckwheat flour
1/3 cup millet flour
1/3 cup tapioca starch (this adds a bit of crispness to the waffle)
1 teaspoon baking soda
2 teaspoons baking powder
1/2 to 1 teaspoon salt, to taste
1 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup pumpkin puree
4 tablespoons light olive oil
4 to 6 tablespoons raw agave nectar
2 teaspoons bourbon vanilla extract
2 organic free-range eggs or Ener-G Egg Replacer
1 1/2 to 2 cups hemp, almond, rice or dairy milk, as needed- start with less

I'd like to reiterate that this is a gluten-free recipe. If you chose not to go that route you'll need 2 to 2 and 2/3 cups flour or baking and pancake mix. You can also leave out the xanthan gum if you're not going gluten free.

Whisk together your dry ingredients in a mixing bowl:
1 cup sorghum flour or certified gluten-free oat flour
1 cup organic buckwheat flour
1/3 cup millet flour
1/3 cup tapioca starch (adds a bit of crispness to waffles)
1 teaspoon baking soda
2 teaspoons baking powder
1/2 to 1 teaspoon salt, to taste
1 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Add in your wet ingredients:
3/4 cup pumpkin puree
4 tablespoons light olive oil
4 to 6 tablespoons raw agave nectar
2 teaspoons bourbon vanilla extract
2 organic free-range eggs or Ener-G Egg Replacer
1 1/2 to 2 cups hemp, almond, rice or dairy milk, as needed- start with less

Beat the wet into the dry ingredients to combine. Add enough liquid to make a batter that is a tad thicker than pancake batter. Heat and prepare your waffle iron according to manufacturer's instructions. Note: even though my waffle iron is non-stick I oiled it lightly before using. Serve with real maple syrup or agave nectar.

Karina's Notes:
When I poured my first two waffles I had not yet added the tapioca starch; I was trying to create a whole grain waffle and was snubbing starches in my formula. The result was, Meh. They were soft and fell apart. When I added the tapioca starch the waffles turned out perfectly.
I made mine vegan and egg-free, so the addition of tapioca may have helped replace the eggs, even with my egg replacer. I'm noting this to myself- with egg-free baking, tapioca seems to be a starch that helps keep the vegan baked good intact, and adds texture.
Gluten-free waffles are finicky and affected by humidity and flour choices. Adjust batter as you go- adding more liquid if it thickens too much; more flour if it becomes too runny.
Total Servings: 10
Nutritional Information Per Serving
Calories: 226 Carbohydrates: 39.2g Cholesterol: 0mg Fat: 6.8g Saturated Fat: 0.9g Fiber: 3.9g Sodium: 260mg Protein: 3.9g

I had to post a special needs waffle. I hope that I can share with those who are looking for something special along with those with no dietary restrictions. I think pumpkin waffles sound GOOD!


2/3 c. all purpose flour
2/3 c. sifted cake flour
1 c. milk
1 3/4 tsp. baking powder
1 1/3 whole eggs, well beaten
3 1/2 tbsp. butter or margarine
3/4 tsp. vanilla extract


1 c. water
7 tbsp. sugar
1 1/4 tsp. white corn syrup
2 Pinches red food coloring
4 tsp. cornstarch
2/3 whole (3 oz.) raspberry flavored gelatin
5 1/4 sol. oz. frozen blueberries, defrosted
5 1/4 sol. oz. frozen raspberries, defrosted
Vanilla ice cream, optional

Mix batter ingredients together in order just until smooth. Bake in waffle iron according to manufacturer's directions. For topping, combine water, sugar, corn syrup, food coloring and cornstarch in saucepan; cook over medium heat until thickened. Remove from heat; add gelatin, stirring until
dissolved. Cook, add berries. Serve warm over waffles with a scoop of vanilla ice cream, if desired. 4 servings

Belgium Waffles

2 c Flour; sifted
2 ts Baking Powder
3/4 ts Salt
3 Egg Yolks; beaten
1 3/4 c Milk
1/3 c Oil
3 Egg Whites; slightly beaten

Measure dry ingredients into mixing bowl. Blend. Combine egg yolks and milk. Stir into dry ingredients. Stir in cooking oil. Carefully fold in egg whites. Do not overmix. Pour approximately 7/8 cup batter into the preheated grid. Close and bake about 4 minutes. Serve hot with butter and syrup, or as a base for various creamed dishes (vegetables, fish, or meat) or top with ice cream and a dessert sauce. Makes 5 -6.

Pecan Waffles. Stir into plain waffle batter before folding in the beaten egg whites, 3/4 cups chopped pecans or sprinkle a few chopped pecans over batter, before closing waffler.
Cinnamon Waffles. Sift 1 1/2 tsp. cinnamon with the dry ingredients when preparing plain waffle batter.
Apple Waffles. Stir into plain waffle batter, before folding in the beaten egg whites, 2 cups peeled, diced apples.
Lemon Waffles. Add 2 tsp. grated lemon rind to egg yolk, milk mixture in waffle recipe.
Bacon Waffles. Stir into plain waffle batter before folding in the beaten egg whites, 8 slices pan-fried crumbled bacon.
Corn Waffles. Reduce milk to 1 cup; add 2 cups canned cream-style corn and 1-2 tsp sugar, depending 02/11/92 0:51 AM upon sweetness of corn. Bake til thoroughly dry.
Cheese Waffles. Stir into plain waffle batter before folding in the beaten egg whites, 1 cup grated processed cheese.
Ham Waffles. Sprinkle 2 tb. finely diced cooked ham over batter, before closing waffler.
Chocolate Waffles. Substitute 3 tb. cocoa for 3 tb. of the flour when preparing plain waffle batter. Chocolate Chip Waffles. Stir into plain waffle batter before folding in the beaten egg whites, 3/4 cup chocolate chips.
Source: recipesource.com

I think I'll try this one for supper! We've not had waffles or pancakes in some time and they sound good.

National Peach Pie Day!

My what a time I had finding a free graphic for a peach pie. Then I find one and they have an apple in the pic with it! Why not a peach? Anyway, I LOVE peach pie. it's always best with cinnamon IMHO and it's the one pie I like to have cinnamon sugar sprinkled on top for some reason.

Sugar Free Ice Box Peach Pie

1 1/2 cups sugar nilla wafers
1 package {4 serving size} sugar free peach jello
3/4 cup boiling water
2 cups ice cubes
1 1/2 cup thawed Cool Whip
1 cup chopped peeled peaches

Combine crumbs with butter. Press firmly onto bottom of 9" pie plate. Stir jello into boiling water until dissolved, add ice cubes. Stir until thicken, remove any unmelted ice. Add cool whip, stir with wire whisk until smooth. Gently stir in peaches. Refrigerate 15 minutes to thicken to the consistency of unbeaten egg whites. Spoon into crust and refrigerate 3 hours or until set.
Serves 8
***You can change this recipe by using different fruit and matching jello flavor. I have used fresh sliced strawberries and strawberry flavored jello in this recipe and it turned out good as well

Crunchy-top Peach Pie

6 cups sliced ripe peaches
1/4 - 1/3 cup sugar depending on sweetness of the peaches
3 tablespoons fresh lemon juice
3 tablespoons unbleached all-purpose flour
1 teaspoon cinnamon
A dash of nutmeg
1 unbaked 9-inch pie crust

2 cups rolled oats
1/4 cup unbleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup sliced almonds
3 tablespoons (packed) brown sugar
5 tablespoons unsalted butter, melted.

Preheat oven to 400–F.
Place the peaches in a medium-sized bowl and sprinkle with sugar and lemon juice.
Combine the flour and spices, and sprinkle this into the peaches. Mix gently but thoroughly. Spread this filling into the unbaked crust.
Combing topping ingredients in the same bowl (no need to clean it first) and mix well. Apply the topping evenly over the top, patting it firmly into place.
Place the pie pan on a baking tray to catch possible drips. Bake in the lower part of the oven at 400°F for about 10 minutes, then turn the oven down to 375°F, and move the tray to the center of the oven. Bake for about 30 minutes longer, or until bubbly around the edges and golden on top. Serve hot, warm, or at room temperature with ice cream or whipped cream, or just plain.

Amish Peach Pie

5 or 6 fresh peaches
1 cup sugar
1 cup half and half or cream
3 to 4 tablespoons flour

Mix together and put in unbaked pie crust. Bake at 425 degrees for 15 minutes, then at 350 degrees for 45 minutes or until done.

If you have peaches and a frozen pie crust, you can still have this for dessert tonight!

Tuesday, August 23, 2011

National Sponge Cake Day

I LOVE sponge cake but I don't have a photo of one! I love sponge cake with chocolate whipped topping and lots of raspberries or strawberries. Then grate or shave chocolate on top of that. YUM! I like it all to be COLD too. And, any sweets are best with chocolate!


7 eggs
1/2 c. fruit juice, orange
3 tbsp. Sweet 'n Low or any sugar substitute
2 tbsp. lemon juice
3/4 tsp. cream of tartar
1 1/2 c. sifted cake flour
1/4 tsp. salt

Separate eggs. Beat egg whites with salt until foamy. Add cream of tartar and continue beating until stiff. In another bowl, combine rest of ingredients and mix well. Fold in beaten egg whites. Bake in greased and floured bundt pan at 350 degrees for 40 minutes or longer; test with toothpick. Serve with no sugar jelly (all fruit) and Cool Whip.

Lemon Sponge Cake with Glazed Strawberries

For the cake:
1/4 cup sifted matzo cake meal, plus extra, for flouring the pan
9 eggs, separated, whites at room temperature
3/4 cup sugar
1 cup ground almonds
1/2 cup chopped almonds
1 1/2 tsp. freshly squeezed lemon juice
1 lemon, zested

For the glaze:
3/4 cup confectioners' sugar
1 to 2 tbsp. freshly squeezed lemon juice
1/4 tsp. pure vanilla extract
1/4 tsp. freshly grated lemon zest

To finish:
1 cup apricot jam
1 1/2 tbsp. water
3 cups strawberries, green parts trimmed off, halved

Preheat oven to 350 degrees F. Butter a 9 or 10-inch springform pan and line the bottom with parchment paper. Flour the sides of the pan with sifted matzo cake meal.

In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until soft peaks form. Add 1/2 cup of the sugar and continue whipping just until stiff and glossy, about 30 seconds more.

In another bowl, whip the egg yolks with the remaining 1/4 cup sugar until light and fluffy. Fold in the egg whites. Gently fold in the ground almonds, chopped almonds, matzo meal, lemon juice, and lemon zest.

Pour the batter into the prepared pan and bake until dry and spongy in the center, about 35 to 40 minutes. Let cool for 15 minutes in the pan, then remove the sides of the pan and let cool completely on a wire rack. The cake will fall somewhat.

Make the glaze: In a small bowl, stir the ingredients together until smooth, adding lemon juice as needed until the glaze is pour-able. Set the wire rack holding the cake on a sheet pan. Drizzle the glaze generously over the top of the cake, letting it trickle down the sides. Using a flexible spatula or pastry brush, gently spread the glaze over the sides of the cake, reusing any glaze that drips onto the baking sheet. Let set for at least 30 minutes before serving, or until the glaze is hardened. Transfer the cake to a serving platter, removing the pan bottom and parchment paper if desired.

In a medium saucepan, bring the jam and water to a boil, stirring to break up any lumps. Working quickly, add the strawberries all at once and fold together with a spatula until evenly coated. Pour into the sunken center of the cake and gently spread into a circle on the surface, leaving a 1 1/2-inch border all around. Let cool until set, about 30 minutes. Use a very sharp knife for slicing the cake.

Hungarian Plain Sponge Cake

This Hungarian plain sponge cake recipe can be the base for many elegant desserts including somloi galuska or trifle.

Use a light hand when sifting in the flour so as not to deflate the batter.

Makes a 13x9-inch sponge cake layer
Prep Time: 15 minutes

Cook Time: 15 minutes

3 large room temperature eggs
1/3 cup sugar
1/2 cup cake flour
Pinch salt

Place rack in middle of oven and heat to 350 degrees. Lightly butter a 13x9-inch pan and line with parchment.

Combine eggs and sugar in stainless-steel bowl or stand mixer bowl. Place over (not in) a simmering pot of water on medium heat, whisking constantly, until eggs are warm to the touch and sugar has dissolved, about 1 minute.

Using the whisk attachment of a stand mixer or electric handheld mixer on high speed, beat until the egg-sugar mixture has tripled in volume, about 3 minutes.

Meanwhile, in a medium bowl, combine flour and salt. In two additions, sift the flour-salt mixture over the egg-sugar mixture, carefully folding it in so as not to deflate the batter.

Spread the batter evenly in the prepared pan and bake about 12 minutes or until the center springs back when lightly pressed. Remove from oven and cool in pan 3 minutes.

Run a knife around the edge of the sponge cake to loosen it. Then cover the pan with a sheet or parchment paper and another baking sheet and invert the sponge cake. Lift off the 13x9-inch pan and carefully peel off the parchment paper. Let cool completely.
Source: About.com


1 c. milk
6 1/2 tbsp. butter

4 eggs
2 c. sugar
2 tsp. vanilla
2 c. sifted flour
2 tsp. baking powder

Add butter and milk to mixture and beat until blended being careful not to over beat. Pour into a greased and floured pan. Bake at 375 degrees; layer pan for 30 to 35 minutes; solid pan for 1 hour; cupcakes for 15 to 20 minutes.
Source: Cooks.coms

Monday, August 22, 2011

National Days!

National Eat a Peach Day! The peaches are ALMOST ripe here. I LOVE fresh peaches and home canned peaches. I LOVE peaches in ice cream or ice cream with peaches. But, that first, nice, RIPE peach of the season is the BEST!

It's also Pecan Torte Day!

I found 3 interesting recipes to share. Interestingly, what I see people are calling a torte is actually a tart. A tart is more like a pie. A torte is more cake like and in layers. Both are delicious though and they are fun to make.

Pecan Torte

3 cups finely chopped toasted pecans, divided
1/2 cup butter or margarine, softened
1/2 cup shortening
2 cups sugar
5 eggs, separated
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda1 cup butter
3/4 cup dark corn syrup

1/2 cup packed brown sugar
1/3 cup cornstarch
1/8 teaspoon salt
1 1/2 cups half-and-half cream
3/4 cup dark corn syrup
4 egg yolks, beaten
3 tablespoons butter or margarine
1 teaspoon vanilla extract
1/2 cup coarsely chopped pecans
1.Sprinkle 2/3 cup pecans each into three greased 9-in. round baking pans; set aside. In a mixing bowl, cream butter, shortening and sugar. Add egg yolks, one at at time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Stir in remaining pecans.
2.In a small mixing bowl, beat the egg whites until stiff peaks form; fold into batter. Pour into prepared pans. Bake at 350 degrees F for 25-30 or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Brush with corn syrup; cool completely.
3.For filling, in a heavy sauce, combine the brown sugar, cornstarch and salt. Gradually stir in cream until smooth. Add the corn syrup. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened. Remove from heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 3 minutes. remove from the heat; stir in butter and vanilla. Cover and refrigerate until cool, about 4 hours.
4.Place one cake layer, pecan side up, on a serving plate; spread with about 2/3 cup of filling. Repeat layers twice. Sprinkle with chopped pecans. Refrigerate leftovers.

Pecan Torte Recipe

Serves 8
6 egg whites
6 egg yolks
2/3 cup white sugar
1/2 teaspoon vanilla extract
1/2 teaspoon instant coffee granules
1/2 cup all-purpose flour
1 teaspoon unsweetened cocoa powder
1 1/2 cups ground pecans
2 cups heavy whipping cream
2 tablespoons white sugar
1 teaspoon instant coffee powder
1 tablespoon boiling water
1/2 cup pecan halves

1.Preheat oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans.
2.Beat egg whites in mixing bowl until stiff. Set aside.
3.In smaller bowl beat egg yolks well. Add 2/3 cup of the sugar, vanilla and 1/2 teaspoon crushed coffee granules. Beat well. Fold into egg whites. Gently fold in flour and cocoa. Add ground pecans and fold in. Spread batter into the prepared pans.
4.Bake at 350 degree F (175 degrees C) for 25 minutes. Let cakes cool then remove from pans. Fill and frost cake with Mocha Cream. Edges of tops may be trimmed to flatten before frosting if needed as they tend to be higher around the outside. Garnish with pecan halves. Keep chilled until ready to serve.
5.To Make Mocha Cream: Beat whipping cream and 2 tablespoons of the sugar together in mixing bowl until stiff. Dissolve 1 tablespoon of the coffee granules in boiling water. Cool. Add to cream. Beat in. Spread between layers and on top and sides. Serves 20
Nutritional Information
Amount Per Serving: Calories: 207 Total Fat: 16.6g Cholesterol: 94mg Sodium: 28mg Total Carbs: 12.5g Dietary Fiber: 1g Protein: 3.5g

This one below is actually a pie!

Pecan Torte

3 egg whites
1 cup sugar
3/4 cup chopped pecans
3/4 cup graham cracker crumbs
1 teaspoon vanilla extract
1 teaspoon baking powder

Beat egg whites until stiff then add sugar gradually.
Fold in remaining ingredients.
Pour into buttered pie pan.
Bake at 350 degrees F. for 20 minutes.
Serve with whipped (commercial) topping.

In closing, it's also Be An Angel Day. I've been good! Have you?

Sunday, August 21, 2011

Fun Day Sunday

Sunday's are going to be "Fun Food Photo Day"! I'm going to try to post a food photo that is any where from weird to just plain funny. If I find food jokes I can post them. Any recipes will be fun, inspirational or something such. They won't be make-it eat-it recipes.

Today's photo:
And, that lends a whole new credance to "don't slip on a banana peel"! The shoe is a slip on so how can you not slip?

Saturday, August 20, 2011

National Lemonade Day!

Is there anyone who doesn't like lemonade? Is it even possible not to like it? Personally, I LOVE lemonade. I even like a splash of lemon juice added to a glass of water.

I hope you enjoy the following recipes! I've not made them yet, but had them in my files so I can. I have put frozen strawberries and cranberries in my lemonade and liked the flavor so I'm sure I'd really like these! Give them a try if you like the fruits/flavors for other concoctions!

Lets get started as I'm going to need to go get some lemonade after this!

Old Fashioned Pink Lemonade Recipe

1 1/4 cup sugar (if using unsweetened cranberry juice
1 cup if using sweetened cranberry juice
4 cups water (divided)
1 cup cranberry juice
1 cup lemon juice

Make a "simple syrup" by heating sugar and 1 cup of the water in a small saucepan until the sugar is completely dissolved. Remove from heat.
Stir together the remaining water, cranberry juice, lemon juice and simple syrup. Make adjustments to taste. Chill for an hour, or add ice to cool. Serves 6.
Source: Unknown

Berry Lemonade Slush

COUNTRY TIME Lemonade Flavor Drink Mix
1/2 cup water
3 cups ice cubes
1 cup fresh or frozen strawberries

MEASURE drink mix into cap to 1-quart line.
PLACE drink mix, water, ice and strawberries in blender container; cover. Blend on high speed 10 seconds. Turn off blender. Stir with spoon; cover. Blend an additional 5 seconds or until smooth. Serve immediately. Store leftover slush in freezer. Serves 4
Source: Kraftfoods

Minted Raspberry Lemonade

1/2 cup unsweetened raspberries
1 cup lemon juice (about 4 medium lemons)
3/4 cup Domino® or C&H® Granulated Pure Cane Sugar
1 teaspoon minced fresh mint or 1/4 teaspoon dried mint flakes
6 cups water

Mash and strain raspberries, reserving juice; discard pulp and seeds. In a large container or punch bowl, combine the lemon juice, sugar and mint. Stir in water and reserved raspberry juice. Serve in chilled glasses over ice. Yield: 7 servings, 1 cup each
Nutrition Facts
Calories: 88, Fat:0 g, Saturated Fat:0 g, Cholesterol:0 mg, Sodium:1 mg, Carbohydrate: 23 g, Fiber:0 g, Protein:0 g
Diabetic Exchange: 1-1/2 fruit.
Source: Tasteofhome.com - Light & Tasty

Blackberry Lemonade

-Prepare your favorite lemonade recipe (or if using frozen prepare according to can directions).
-Puree a cup or two of blackberries (sweetened or not) in the blender.
-Stir puree into lemonade.
-Serve over ice.

NOTE: another thing you can do is make blackberry lemonade ice cubes (blackberry lemonade as well as whole blackberries in each cube) ... use in many summery drinks (ice tea, plain lemonade, seltzer water, ginger ale, lemon-lime soda, etc).
Source: Unknown

Fresh Squeezed Lemonade

4 cups sugar
8 cups water
Zest of 4 lemons
1 cup freshly squeezed lemon juice (4-6 lemons)
4 tbsp grated ginger
Pinch salt

Fresh Squeezed Lemonade
Pour the sugar into a saucepan along with 2 cups of the water. Add the lemon zest and bring to a simmer. Continue cooking until the sugar has completely dissolved. Turn the heat off and stir in grated ginger and salt. Pour into a large pitcher and add 6 cups of water and plenty of ice. Stir well.
Source: Michael Smith (Possibly a FoodNetwork Chef??)

My 2 cents: I'm not a fan of a strong ginger tone in anything so in making this, I'd use half as much ginger the first time. I can add more to taste but I sure can't remove it! If one were to use the full amount and found they weren't fond of it, then use it for making ice cubes for using in lemonade.

TIP of the Day: If you enjoy mint in your lemonade, you can freeze mint leaves into ice cubes. You'll then have that bit of mint for your drink as the cubes dissolve. This can be a nice pick-me-up over the non-Summer months. Herbs take well to being frozen in to ice cubes for all sorts of dishes!

It all adds to the saying if you're served lemons, make lemonade!

Friday, August 19, 2011

National Days Celebrated Today!

National Hot and Spicy Food Day

The sensation in hot and spicy food is termed 'piquance'. Here's my adapted recipe for my favorite seasoning mix.

Montreal Steak Seasoning

2 tablespoon black pepper; cracked
1 teaspoon sea salt
1 tablespoon garlic crushed garlic flakes
1 tablespoon crushed onion flakes
1 tablespoon red pepper flakes
1 tablespoon crushed coriander seed or powder
1 tablespoon dill seed
1/2 teaspoon paprika
Optional: 1/4 teaspoon cumin

Mix well and store in a shaker spice bottle. I love this on meat and on roasted veggies.

National Potato Day

I made baked potatoes Wednesday, braised/fried potatoes with carrots yesterday, so today I think I'll make a hashbrown casserole with cheese, sour cream and mushroom soup. I LOVE LOVE LOVE this casserole! I'll also add a veggie that I'll make hot and spicy to go with it and with left over turkey.

Hash Brown Casserole Recipe

* 2 lbs. frozen hash browns (thawed)
* 1 can Campbell's cream of mushroom soup
* 1/2 cup milk
* 2 cups shredded cheddar cheese
* 1 pint sour cream
* salt and pepper to taste
Optional: red pepper flakes and garlic

Mix all ingredients together in a greased/sprayed casserole dish.

* 2 cups crushed corn flakes
* 1/4 cup melted butter

Mix together and spread evenly over potatoes.
Bake in a 350 degree oven for 1 hour.

And another that is similar:

Bacon and Hash Brown Casserole

2 lb. frozen hash browns
4 C. grated cheddar cheese
1 10 3/4 oz. can cream of chicken soup
2 C. sour cream
1/2 C. melted butter
1 C. chopped onion
3 C. crushed cornflakes
1 lb. bacon cooked, drained, and crumbled

Preheat oven to 350 F.
In a bowl combine all ingredients, except for 1/2 of the cheese. Place in a buttered casserole dish and bake for 40 minutes. Remove from oven and top with the rest of the cheese and return to the oven for another 10 minutes.
6-10 servings
Source: Recipe4Living

Not food related but also National Days are:

National Aviation Day
Stay Home With Your Kids Day

NOTE: I've done the recipes for today in italics to see if it's easier to read the post. Input is greatly appreciated! also, how do you like the blog so far?

Thursday, August 18, 2011

National Soft Serve Ice Cream Day

Do you like soft serve ice cream? Cone or dish?

Do you have flavors other than vanilla, chocolate, or chocolate/vanilla swirl in your locale?

We only get vanilla, chocolate or the chocolate/vanilla swirl here and the swirl is my fav. I prefer a dish FULL.

Soft Serve Vanilla Ice Cream

Source: Food.com

1/2 gallon milk
1 (8 ounce) vanilla instant pudding mix
2 cups sugar
1 (8 ounce) Cool Whip
2 tablespoons vanilla flavoring

Place milk in electric mixing bowl.
Make pudding according to directions on box.
Add pudding & sugar to mixer, blend well.
Add Cool Whip and Vanilla to mixer, blend well.
Pour mixture into 1 gallon ice cream maker.

Recipe Adaptation Note: For those who need to watch their diet, the pudding and cool whip come in sugar free. Low fat and skim milk typically gives ice cream a less creamy texture and taste. I don't know if the pudding and cool whip would rectify that. One can try it and then decide how it works for you. I'm not sure how this recipe would do with Splenda, but would love to know. IF anyone tries it, please do come back and give a review!

You can read an article on making soft serve ice cream here:

Enjoy a treat today!

Wednesday, August 17, 2011

National Vanilla Custard Day

I LOVE custards, flans, panna cottas and the like. I wish I'd found out earlier that today is National Vanilla Custard Day as I'd have made some!

Being I'm too late for that I'll just share a recipe with you and maybe you'll have time for it! (I've got chores and milking to do here on the homestead!) I've NOT tried this recipe but it looks good! If you try it, please feel free to leave a review in the comments section! We'd all appreciate and enjoy seeing a review!

Baked Vanilla Custard (Diabetic)

1 quart 2% milk
6 eggs
1 cup plus 2 tablespoons Equal® Spoonful*
2-1/2 teaspoons vanilla
1/4 teaspoon salt
Sliced fresh fruit (optional)
Fresh mint (optional)
* May substitute 27 packets Equal sweetener

Heat milk just to boiling in medium saucepan. Let cool 5 minutes. Beat eggs, Equal®, vanilla and salt in large bowl until smooth. Gradually beat in hot milk. Pour mixture into ten 6-ounce custard cups or 1-1/2 quart glass casserole. Place custard cups or casserole in roasting pan. Pour 1 inch of hot water into roasting pan. Bake, uncovered, in preheated 325° F oven 50 to 60 minutes or until sharp knife inserted halfway between center and edge of custard comes out clean. Remove custard cups or casserole from roasting pan. Cool completely on wire rack. Cover and refrigerate several hours or overnight. Serve garnished with sliced fresh fruit and mint, if desired.
Nutritional Information (Per Serving/10 servings)
Calories: 90, Protein: 7 g, Sodium: 124 mg, Cholesterol: 135 mg, Fat: 5 g, Carbohydrates: 5 g, Exchanges: 1/2 milk, 1/2 lean meat. Source: Equal ®

Vanilla Custard Crumble with Mixed Berries

45 reduced-fat vanilla wafers
2 tablespoons chilled butter, cut into small pieces
1 tablespoon vanilla extract
1 large egg white
Cooking spray

2 cups 2% reduced-fat milk
1 vanilla bean, split lengthwise
2/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 large egg yolks, lightly beaten
1 teaspoon butter
1/3 cup raspberries
1/3 cup blueberries
1/3 cup blackberries

To prepare crumble, place wafers in a food processor; pulse 15 times or until fine crumbs form. Add 2 tablespoons butter, and pulse 4 times or until mixture resembles coarse meal. Add vanilla extract and egg white, and pulse just until moist. Spread crumb mixture onto a baking sheet coated with cooking spray, pressing gently. Bake at 300° for 27 minutes or until golden, and let stand 10 minutes. Crumble and set aside.

To prepare custard, heat the milk and vanilla bean over medium-high heat in a large, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil), stirring frequently. Remove from heat, and let stand 30 minutes. Remove vanilla bean from pan. Scrape the seeds from vanilla bean, and add seeds to milk mixture. Discard bean. Add sugar, cornstarch, and salt to milk mixture, stirring with a whisk. Bring to a boil over medium-high heat, stirring frequently. Cook 1 minute, stirring constantly. Remove from heat. Place egg yolks in a medium bowl, and stir with a whisk. Gradually add hot milk mixture to egg yolks, stirring constantly with a whisk. Return milk mixture to pan. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat; add 1 teaspoon butter, stirring until butter melts. Place pan in a large ice-filled bowl for 30 minutes or until the mixture comes to room temperature, stirring occasionally. Cover and chill 8 hours or until set. Combine the berries. Place 1/4 cup crumble in each of 8 (8-ounce) custard cups, and top each serving with 1/4 cup custard. Spoon 2 tablespoons berry mixture over each serving.
Calories: 234 (30% from fat), Fat: 7.9g (sat 3.5g,mono 2.8g,poly 1g), Protein: 4.4g, Carbohydrate: 36.7g , Fiber: 1.2g, Cholesterol: 74mg, Iron: 0.7mg, Sodium: 165mg, Calcium: 94mg
Source: myrecipes.com


Tuesday, August 16, 2011

Coffee Fact

Did you know that it takes five years for a coffee tree to reach maturity?

Did you know that the average yield from one tree is the equivalent of one roasted pound of coffee.

It sure surprises me that a 3# can of coffee is the amount produced by 3 coffee trees in a year!

Monday, August 15, 2011


Welcome to my brand new blog pertaining to recipes, cooking, articles, information, and even a touch on the gardening/production end of food!

The purpose here is simply to educate, inform and share. I'll try to include the source where I have it or can find it. Sometimes it's hard to find an original source as so much is shared on the net and that original source was left off. If you find something here that needs editing or such please do let me know and we'll quickly get it resolved! I like to give credit where credit is due! Everyone deserves their moment to shine and be credited!

Please consider joining on as a follower! It "makes my day" and is a good way to receive feed back that people like what I'm doing. Comments are also very appreciated as they also provide feedback and sometimes just plain enjoyment! I love hearing from you all!

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