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    New york style cheesecake

     

    1 1/4 cups graham cracker crumbs 2 tablespoons sugar 3 tablespoons butter ir margarine melted 2 pounds cream cheese 1 cup sugar 8 ounces sour cream 2 eggs 1 cup flour 3/4 cup heavy whipping cream In a 5 quart mixing bowl place 2 pounds of cream cheese and 1 cup granulated sugar and mix on low speed until cream cheese is softened and smooth, place in bowl 8 ounces sour cream and continue mixing until well blended, at this time add 2 eggs, mix for 2 minutes then add 1 cup flour, and 3/4 cup heavy whipping cream, mix on second speed until smooth and creamy. At this time your cheesecake mixture should be fluffy like ice cream as it comes out of the ice cream machine. Prepare your 10 inch x 2 inches spring form pan, in a large bowl place your graham cracker crumbs and 2 tablespoons sugar, and your melted butter or margarine, then with a wire whisk, whisk them together until well combined, brush onto the sides of your spring form pan a little softened butter so the crumbs have something to hold to, place the crumbs on the sides and bottom of the pan. Now you add slowly to the pan your cheesecake as not to disturb the crumbs too much, now you should have a full pan. Preheat your oven to 275 degrease and not more, when your oven is hot place the cake in it and bake for 55 minutes then shut off the oven and let it in there for 3 hours, at the end of this time you should have the most beautiful cheesecake you ever seen, let the cake on the table for 1 1/2 hours then place it in the refrigerator for about 2-3 hours. Now remove it from the pan and enjoy. On this cheesecake you can top it with anything you like cherries, blueberries, strawberries and so on.

         
    Nine delicious salmon recipes

     

    Boiled salmon. Ingredients:- 6 oz. of salt to each gallon of water, sufficient water to cover the fish. Mode:- Scale and clean the fish, and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion. Bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, which will be when the meat separates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish; but it is especially to be remembered, that it should never be underdressed, as then nothing is more unwholesome. Neither let it remain in the kettle after it is sufficiently cooked, as that would render it insipid, watery, and colourless. Drain it, and if not wanted for a few minutes, keep it warm by means of warm cloths laid over it. Serve on a hot napkin, garnish with cut lemon and parsley, and send lobster or shrimp sauce, and plain melted butter to table with it. A dish of dressed cucumber usually accompanies this fish. Time. 8 minutes to each lb. for large thick salmon; 6 minutes for thin fish. Note. Cut lemon should be put on the table with this fish; and a little of the juice squeezed over it is considered by many persons a most agreeable addition. Boiled peas are also, by some connoisseurs, considered especially adapted to be served with salmon. Salmon and caper sauce. Ingredients:- 2 slices of salmon, 1/4 lb. batter, 1/2 teaspoonful of chopped parsley, 1 shalot; salt, pepper, and grated nutmeg to taste. Mode:- Lay the salmon in a baking-dish, place pieces of butter over it, and add the other ingredients, rubbing a little of the seasoning into the fish; baste it frequently; when done, take it out and drain for a minute or two; lay it in a dish, pour caper sauce over it, and serve. Salmon dressed in this way, with tomato sauce, is very delicious. Time. About 3/4 hour. Collared salmon. Ingredients:- A piece of salmon, say 3 lbs., a high seasoning of salt, pounded mace, and pepper; water and vinegar, 3 bay-leaves. Mode:- Split the fish; scale, bone, and wash it thoroughly clean; wipe it, and rub in the seasoning inside and out; roll it up, and bind firmly; lay it in a kettle, cover it with vinegar and water (1/3 vinegar, in proportion to the water); add the bay-leaves and a good seasoning of salt and whole pepper, and simmer till done. Do not remove the lid. Serve with melted butter or anchovy sauce. For preserving the collared fish, boil up the liquor in which it was cooked, and add a little more vinegar. Pour over when cold. Time. 3/4 hour, or rather more. Curried salmon. Ingredients:- Any remains of boiled salmon, 3/4 pint of strong or medium stock, 1 onion, 1 tablespoonful of curry-powder, 1 teaspoonful of Harvey's sauce, 1 teaspoonful of anchovy sauce, 1 oz. of butter, the juice of 1/2 lemon, cayenne and salt to taste. Mode:- Cut up the onions into small pieces, and fry them of a pale brown in the butter; add all the ingredients but the salmon, and simmer gently till the onion is tender, occasionally stirring the contents; cut the salmon into small square pieces, carefully take away all skin and bone, lay it in the stewpan, and let it gradually heat through; but do not allow it to boil long. Time. 3/4 hour. Salmon cutlets. Cut the slices 1 inch thick, and season them with pepper and salt; butter a sheet of white paper, lay each slice on a separate piece, with their ends twisted; broil gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a little spice. Time. 5 to 10 minutes. Salmon a la genevese. Ingredients:- 2 slices of salmon, 2 chopped shalots, a little parsley, a small bunch of herbs, 2 bay-leaves, 2 carrots, pounded mace, pepper and salt to taste, 4 tablespoonfuls of Madeira, 1/2 pint of white stock, thickening of butter and flour, 1 teaspoonful of essence of anchovies, the juice of 1 lemon, cayenne and salt to taste. Mode:- Rub the bottom of a stewpan over with butter, and put in the shalots, herbs, bay-leaves, carrots, mace, and seasoning; stir them for 10 minutes over a clear fire, and add the Madeira or sherry; simmer gently for 1/2 hour, and strain through a sieve over the fish, which stew in this gravy. As soon as the fish is sufficiently cooked, take away all the liquor, except a little to keep the salmon moist, and put it into another stewpan; add the stock, thicken with butter and flour, and put in the anchovies, lemon-juice, cayenne, and salt; lay the salmon on a hot dish, pour over it part of the sauce, and serve the remainder in a tureen. Time. 1-1/4 hour.

         
    Nuts

     

    Since the earliest of time and even before agriculture was used by the Greeks to have better food resources, `Nuts' were a stable food and nutritional source in the diet of manhood in the dark ages. During those times, nuts were plentiful, as there were much more forests as today, and well liked for their easy storage, which enabled people to keep them for times in which food was hard to find. (Winter, rainy season, etc). There is evidence that as far back as the second century B. C., the Romans distributed sugar almonds on special occasions such as marriages and births. Nuts have their place in all cultures and through almost all cuisine around the world. Nuts are liked by people of all ages for their subtle taste and high fat and carbohydrate content. It is this subtle taste that Chefs like when creating new dishes and variations. DESCRIPTION & SPECIES Under the category nuts, we understand anything from a seed to a legume or tuber. The peanut, as an example, is a legume, the Brazil nut and macadamia nut are seeds and almonds are the seed of a fruit similar to a peach. Botanically nuts are single seeded fruits with a hard or leathery shell that contain a edible kernel, which is enclosed in a soft inner skin. Generally, all nut trees grow slowly but live long. Trees of walnut, chestnut or pecan continue to produce nuts, often more than hundred years after planting. Nut trees of any species are found all over the world. Almonds for example are found in California, Spain, Morocco, Italy and even Australia, where as the walnut can be found anywhere from North America to the Andes and Persia to Australia. Asia also has a great variety of nuts. Ginkgo nuts in China, candle nuts in Indonesia and Malaysia, coconut in throughout southern Asia, cashew nuts in India and Malaysia and the Philippines, chestnuts in China and Japan, and the water chestnut which is found in China, Japan, Korea and the East Indies. SOME OF THE BETTER KNOWN NUTS : ALMOND Scientist consider the almond as a stone fruit, much like cherries, peaches and prunes. Because most people only know the seed (stone) of this fruit, it is generally accepted as a nut. Almond on the tree, look like small green peaches. When ripe the shell will open and reveal the nut in its shell. There are various varieties of almonds. The bitter almond is in fact the kernel of the apricot, which was found growing wild in China as far back as the late Tang Dynasty (AD 619-907). This same apricot was taken to Europe and became the apricot fruit, which is now enjoyed all over the world. The bitter almond kernel is toxic in its raw state and must be boiled quickly and poached in a oven before being further used. It is primarily used in Chinese desserts like the almond bean curd. The sweet almond is generally confined for fresh consumption. In 1986, California alone produced 70,000 tons of almonds, which is half of the world's production. The almond has been cultivated around the Mediterranean since ancient times and can still be found wild in Algeria and around the black sea. Sweet almonds can be bought whole, shelled, cut in 1/2 with skin, without skin, flaked, blanched, slivered ground roasted or salted. they are used for snacks, marzipan, confectionery, and desserts as well as for the production of liqueur essence, oil and cosmetic products. BUNYA BUNYA PINE NUT The bunya bunya tree is a member of the pine family and grows almost everywhere in Australia. Originally the trees originated in the area of Brisbane and Rockhampton in Queensland Australia. Only the female trees are producing a 2cm x 2.5cm nut in the pinecone. In the old days, the bunya bunya pine nuts were stable food for the aborigines and also used in ceremonials. These days, the nuts gain in popularity through the trend of native food in Australia (bush food) in recent years. The nut is rich is carbohydrate, similar to the chestnut, and therefore used more like a potato than a nut. the bunya bunya nuts can be eaten raw but are usually boiled for easy removing of the skin. Shelled nuts are then butter fried and flavored with pepper or sugar, or added to stews and soups. RED BOPPLE NUT The red bopple nuts are a relative of the macadamia nut, and native to the tropical rain forest of the East Coast of Australia. The nut is about the same size as a hazelnut and has a thick (0.5cm 0 1cm), woody husk with a bright red outer skin, which only appears if the nut is fully ripe. In contrary to most other nuts, the red bopple nut is very low on fat, but very high in calcium and potassium. the low fat content make this nut very easy digestible. The nuts are eaten raw or toasted. COCONUT "He who plants a coconut tree", the saying goes, "plants food and drink, vessels and clothing, a habitation for himself and a heritage for his children". Indeed every part of the coconut is used, but only the coconut milk and the coconut meat are foods. The shell is used as charcoal, the husk is used to make ropes, clothing and brushes, and the trunk of the tree and leaves are used for roofs of houses and building material respectively. The fruit of the palm `cocos nucifera' has an edible kernel and therefore qualifies as a nut. The palm tree is native to the Philippines, Malaysia, Brazil and Indonesia, and can produce 50 - 100 nuts a year, over a life span of 70 years. Coconut palms grow best close to the seaside but have been proven to withstand high altitude, although the production rate is diminishing as further away from the sea the tree grows. The large thick green pod encloses a brown fibrous husk around a brown shell , which contains a layer of soft white flesh and the clear water in the center. Sub-species found only on one island of the Seychelles, in the Indian Ocean, produces a nut often weighing more than 20 kg, which needs 10 years to ripen. Coconuts are the worlds most commercially used nuts. Especially the meat, or copra, as it is called after sun drying, is vital for the export industries, in coconut growing countries. The coconut is a important food source especially in South East Asia, India, Brazil and the South Pacific Islands. The copra can be brought shredded or desiccated and is used in confectioneries, ice creams and to coat chicken or fish for frying. However much of it is pressed for its oil also called coconut butter as it is white and fatty at room temperature. Not only is it used for cooking and to make margarine, but it also goes into soaps, detergents, shampoos, face cream, perfumes and candles. It is also a major ingredient in glycerin, synthetic rubber, safety glass and hydraulic brake fluid. Coconut juice or milk is the natural juice of the nut, but not the water inside the coconut. It is won by shredding the raw coconut meat, then adding water and straining the mixture through a cotton cloth. The coconut milk has then the consistency and color of skim milk and is available canned or frozen. CANDLE NUT The candle nut gets her name, from when threaded tightly on the midrib of a palm leaf it has been used a primitive candle. More recently, the nuts were grounded to a paste, mixed with copra (grated coconut meat) and ten formed into a candle. Candlenuts are the seed of the candle berry tree native to Indonesia and Malaysia but widely spread throughout south East Asia, the South Pacific and Sri Lanka. The nut has a very high content on fat and is valued for the extracted oil for lighting as well as cooking. The nut is colored gray to black, about 5cm in diameter, with a thin, papery husk containing one or two nuts. Candlenut oil for lighting purposes is extracted by roasting the nuts when they are only half ripe as oil for cooking is extracted by roasting the nuts when they are fully ripe. For human consumption, the nuts have to be roasted as raw once have been causing sicknesses. Ripe candle nuts are roasted, then pounded into a meal and mixed with salt, chilies or shrimp paste for usage in curries or as a spicy condiment to curries. Traditionally, the Javanese have roasted the nuts for eating in the whole. PALM NUT The palmyra palm native to most South East Asian Countries produces a hard, shiny nut, from which a sweetish sap or gel is extracted. While this sap is used in the Indonesian cuisine for soups and desserts, it is on other well known product that is begin produced out of the palmyra palm - The Palm Sugar (gula melacca). There are not reliable data available on the nutritional value of the palm nut, but it is widely known that the fat is saturated. MACADAMIA NUT Native to Queensland and New South Wales in Australia, the macadamia nut takes its name from Dr John McAdam, a scientist and early promoter of the cultivation Australia. The macadamia trees are evergreen and reach a height of up to 20 meters. The edible seed of the silk oat tree has a very hard, light brown shell, 2 - 3cm in diameter. In 1888, macadamia trees have been planted in Hawaii where through careful cloning and hybridization, it became an important commercial product. Today, macadamia nuts are also cultivated in South Africa, Zimbabwe, California and parts of South and Central America. It is very difficult to crack the macadamia nut as it's shell is very hard and so tight to the kernel that when cracked the nut is smashed. In Hawaii, American scientist developed a way of separating the kernel from the shell by shrinking them in drying bins. They then developed the first commercial cracker. It was through these two developments that the macadamia nut could be formed to the commercial importance it has today. This is also the reason why macadamia nuts are only available already de-shelled. Macadamia nuts also are valued for their oil and the macadamia nut butter. They are available roasted and salted. When buying macadamia nuts, give care that they are packed in a air tight or vacuum bags, as they become easily rancid once opened. Macadamia nuts are used for confectioneries or as snacks, but also gain in popularity in the kitchen as they have a very mild and subtle taste and add texture to salads, and hot dishes. It's oil makes excellent vinaigrette and cold sauces. WATER CHESTNUTS The name refers to a nut like tuber of a aquatic plant called Trapa. The plants are common to several parts of the world, but are mainly used in Japan, China and Thailand where it is also a sought after ingredient in it's cuisines. The trapa plant roots in ponds and lakes and sends, its' leaves to the surface, similar to a water lily. The water chestnut grows on the roots underneath the water surface. Water chestnuts are flat and round with a diameter of 5 - 7cm. They have a soft black skin and white flesh similar to the flesh of a coconut. Once peeled, they can be eaten raw, or dried and are a well liked ingredient because its crunchy texture, and sweet subtle taste. Water chestnuts are also boiled and made into flour, which is used for thickening of sauces and dishes, much like cornstarch. CHESTNUT Chestnuts are thought to have originated in Southern Europe and Persia even though they are also found in China, Japan and Northern America. The nuts of the chestnut tree have a brown shiny color and leathery shell. they can be eaten raw, but mostly are consume boiled, baked or roasted or as a chestnut puree sweetened or unsweetened. They are also sold in syrup as marron glaces. Chestnuts are the only nuts, which are treated like a vegetable because they contain more starch (30%) and less fat 3%. Chestnuts are also made into a flour high on fiber and starch. CASHEW NUT Originating in the West Indies and native to the north of Brazil, Portuguese explorers introduced the nut to India and Malaysia as well as parts of Africa. The hard-shelled nut grows inside the cashew apple. When mature the cashew nut appears at the end of the red or yellow apple. The cashew tree is a member of the poison ivy family and farmers must take great precautions when extracting the nuts. The hard shell contains an oil, which irritates the skin, so the nuts are heated to extract the kernel. The smoke and steam, which occurs however may still be harmful to skin and eyes. When heated the cashew nuts are harmless and may be extracted. GINKGO NUT The ginkgo is the prehistoric maidenhair tree, which survives as a wild tree only in China. The fruit looks like a tiny plum but has a foul and bitter shell. the Chinese wait for the smelly hull to full off, then paint the nuts and use them for festive decorations, before they crack them open to eat the nut. In Japan and Korea, ginkgo nuts are skewered and then grilled, which turns the nuts color from yellow to green. In China, the ginkgo nut is a popular ingredient to vegetarian dishes. The nuts can be obtained fresh or canned. HAZELNUT/FILBERTS The nut of the hazel bush is native to Europe and North America and was mentioned in writings as far back as 2838 B. C., and was credited of currying many human ills as well as being considered excellent for Boldness and use as a hair tonic. Some say that the name filbert comes from Saint Philibert, a French abbot whose feast day on 22 August coincides with the ripening of the first nuts in the Northern hemisphere. Hazelnuts have a very hard shell, which has to be cracked by a nutcracker before getting to the kernel. Hazelnuts are available, raw, blanched, or toasted, chopped, ground, cooking as well as hazelnut liquor. PEANUT The peanut is not a true nut. It is the seed of a leguminous plant with a soft, brownish colored brittle shell and belong to the Botanical family of beans and peas. But they are usually considered along with the nuts because of they're physical characteristics and nutritional value. The nuts grow on the long roots of the plant and below the ground. The peanut is native to Brazil and has been found there ever since the first recording in 950 B. C.. Today, peanuts are cultivated throughout the tropics all over the world (India, China, West Africa, Australia and the USA are the largest peanut growing countries). Peanuts produce excellent oil, which is used for salads and cold dishes as well as for frying. Peanuts also produce peanut butter, margarine, and also used in canning of sardines. Peanuts are available whole, de-shelled and de-skinned and raw or toasted. Peanuts are used in all different varieties in everything from salads to main courses and desserts. PINENUT These are the edible seed of the pine tree and grow in the cone. Pine trees are found in the Southern USA, Mexico and around the Mediterranean sea. It is very difficult to establish a pinenut industry as the trees are growing very slow and don't carry a lot of fruits until they're 75 years old. Pine nuts are mostly obtained raw and then toasted, fried or grilled. Pine nut oil is used for the cosmetic industry. Pine nut flour is used in confectionery. PISTACHIO NUT The pistachio nut is a small green kernel, which grows on the pistachio tree originating in Syria, Palestine and Persia. The natural color of the shell is grayish white, but some times the nuts are dyed red to cover up some of the staining. The pistachio nut is now cultivated in India, Europe, North Africa, Mexico, the USA and the Far East. Pistachios are usually sold in their shell or shelled and blanched. The greenish seed is used as flavoring in cooking, candies and ice cream. WALNUT The walnut is related to the hickory and pecan tree and grows anywhere from North America to the Andes and Europe to China. English walnuts, butternuts and hickory nuts are all walnuts, botanical speaking. All those walnuts have different shells and kernels but the English walnut with it's rough, rippled shell and yellow brown kernel is the most popular and popularly referred to as `The Walnut'. Walnuts are bought in the shell or de-shelled and are sought after for their oil, which is used for cooking as well as for salads and dressing. OTHER COMMONLY USED NUTS INCLUDE : Macadamia Nuts ) Bunya Bunya Pine Nuts ) Australia Red Bobble Nut ) Candle Nut ) Malaysia Palm Nut ) Philippines, Brazil Coconut ) Indonesia, China Water Chestnut ) Brazil Nuts ) South America Beech Nuts ) USA Pecan Nuts ) North America NUTRITIONAL VALUE AND INFORMATION Nuts are rich in fat (40-60%) and dietary fiber (5-15%) with moderate amount of protein (2-25%) and small amounts of starch (up to 10%). As mentioned above chestnuts are an exemption to this general rule. The fats in nuts are mostly monounsaturated and polyunsaturated and contain no cholesterol as nuts are harvested from plants. Only the coconut and palm nut contain saturated fats. Significant amounts of minerals can be found in nuts, including zinc, calcium, iron, phosphorus and magnesium. They also contain some provitamins and vitamins like thiamin, riboflavin, niacin and vitamin E & C. Nuts contain very little natural sodium and have a high amount of potassium, which in this constellation is recommended for the control of blood pressure. Unfortunately nuts are often sold salted as snacks, which upsets this natural balance, and by a over consummation of salted nuts people take in a lot of fat and salt. Nuts are also a great source of energy and often used in diets for athletes. Used in moderate amounts, nuts in unsalted forms are nutritionally valuable food. USAGE OF NUTS FOR THE PROFESSIONAL CHEF One does not know where to start where to compile information about the usage of nuts and nut related product in today's hospitality. In the kitchens, there is no limit on the amount of dishes and creations a Chef can use nuts or nut products for. From appetizers to salads, soups and desserts, with cheese, fish, pasta, meats and vegetables, nuts are very versatile and do not have a over powering flavor, and its subtle taste and crunchy texture adopt early to almost all given products as a supplement. Nut oils are also widely used for dressings, frying and flavoring of hot and cold dishes. Nut liqueurs can be a welcome supplement to savory sauces as well as pastry sauces and creams, marzipan and other nut pastes are often used to produced chocolates and confectionery items. In the Indian cuisine, a cashew nut paste is often used for the thickening of curries and sauces. Through the wide spread of different nuts around the world, nuts are used in almost all cuisines known and its nutritional value make it an asset to so many diets since the ancient days. In the beverage outlets, nuts are used in form of lacquers (Hazelnut, Almond) and liquid (coconut Milk), and as snacks served with drinks (Salted Nuts)

         
    Observe passover with macaroons

     

    For centuries, food has played a prominent role in numerous springtime festivals celebrated by people of various faiths. For Jews, the last of ten plagues, the night before the Hebrews' flight from Egypt, was the taking of each family's firstborn son. According to Exodus, though, Jews who followed the rules of Moses by sacrificing a lamb, sprinkling its blood on the doorframe and eating the lamb along with other specific foods were passed over and their sons lived. In modern times, for seven to eight days each spring, Jews celebrate Pesach, or Passover, with a ritualistic dinner called a Seder. An egg, hard-cooked and usually roasted in the oven until the shell browns, is one of five symbolic foods on the Seder plate. Called beitzah, the egg represents life itself as well as burnt temple offerings, grief for the destruction of the temple and the hope of salvation. Under Jewish dietary laws, eggs are neutral and may be served with either milk or meat dishes, so eggs are often used in other parts of the meal, too. It's egg whites which star in macaroons, a traditional cookie served during Passover. Macaroons are simple to prepare and make a welcome hostess gift for many occasions, especially for working people who haven't time to bake. For a pretty presentation, tie up a patterned gift bag full of cookies, wrap the cookies in colored plastic wrap or place them in a decorated tin. Whether you're Jewish or not, comforting macaroons are a sweet treat that can warm the soul, lift the spirit and help end a celebration memorably. What about the yolks? Simply cook them in water just as you would hard cook eggs in the shell. Then crumble the cooked yolks over a green salad for a sunny protein source. Cherry Macaroons about 3 1/2 to 4 dozen 3 egg whites 1/2 cup sugar 1/2 teaspoon kosher-for-Passover vanilla 1/2 teaspoon kosher-for-Passover almond extract 1 1/3 cups (3.5 oz.) flaked coconut 1/2 cup chopped red glace cherries Additional red glace cherry halves, optional In small mixing bowl at high speed, beat egg whites until foamy. Add sugar, 1 tablespoon at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. (Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.) Beat in flavorings. Stir together coconut and chopped cherries. Gently, but thoroughly, fold into beaten whites. Drop by rounded tablespoonsful onto greased or lined (foil or waxed, brown or parchment paper) baking sheets. Top each cookie with cherry half, if desired. Bake in preheated 325 degree F oven until lightly browned, about 18 to 20 minutes. Cool completely on wire rack. Store in airtight container between sheets of foil or waxed paper. Wrap for presentation, if desired. Nutrition information per serving of 1/48 recipe without cherry garnish: 26 calories, 1 gm total fat, 0 mg cholesterol, 4 mg sodium, 13 mg potassium, 5 gm carbohydrate, 0 gm protein. - NU

         
    Old fashion bread

     

    This is a bread for bread lovers, it’s a bread similar to what people had made in the old fashion brick oven that was found in most peoples back yard many years ago. It is a firm bread but with great taste and texture, it is especially good when served hot right from the oven with butter and jam. This recipe makes six loaves but you can break it down to two loaves just by dividing by three. 4 Ѕ pounds all purpose flour 1 teaspoon salt 1 cup oil Ѕ pound sugar 1 ounce dry yeast 6 cups warm water In a stainless steel bowl place your yeast and 2 tablespoons sugar with 1 cup warm water and let the yeast work, when the yeast starts to rise you know that it is ok to use and that your bread is going to rise properly. In a 10 quart mixing bowl place your flour, salt, sugar, oil, yeast you had started and 5 cups warm water. Mix on low speed using a dough hook on your mixer until well blended, then mix on second speed for about four minutes, at this time you should have a nice well textured dough, if the dough seems too dry to you just add a little more water and mix for about one more minute. Remove dough from mixer and divide into 24 ounce balls well rounded and tight, let them stand for 5 minutes on table covered with a towel, at this time grease your bread pans, take a ball of dough and flatten it removing any air in the dough (don’t get too rough with it) flap the bottom part of the dough up to the middle and the top of the dough in to the middle and press it down then fold it in half again and with the heal of your hand seal the seam of the dough, (it should look like a six inch hoagie bun) now place it in a well greased bread pan with the seam on the bottom and let it rise under a towel until it is double in size. In a preheated 350 degree oven place all your loaves of bread and let it bake for 20 minutes then rotate it and let it bake for another 20 minutes, remove from oven and remove from pan, let it cool on a wire rack, even a refrigerator rack is good. When it is cool enough to cut “enjoy it”.

         
    Old time banana cake

     

    As a child this was and still is my favorite cake, it is a really moist and tasty cake as well, ok lets get started, I assume that everyone knows that all ingredients should be at room temperature. Ѕ pound butter 4 eggs 1-1/2 cups sugar 1 cup sour cream Ѕ cup mashed ripe bananas 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon vanilla 3 cups flour Cream your butter and sugar together then add your bananas and mix until smooth add your eggs one at a time now add your sour cream, baking soda, baking powder, vanilla, and flour, mix on low speed for 1 minute and then on 2nd speed for about 2 minutes or until smooth. Place your cake mix in a well greased and floured 10 inch x 3 inch tube pan and let bake in a preheated 350 degree oven for about 25 to 35 minutes, test cake by inserting a pick in the center and if it comes out clean then it is done. Icing on the cake: 4 tablespoons flour 1 cup milk add the flour to the cold milk and stir with a wire whisk and then cook it on the stove until it is thick, remove from stove without burning it and let it cool. In a mixing bowl add Ѕ cup butter, Ѕ cup shortening, 1 cup granulated sugar, 1 teaspoon vanilla, mix all for 1 minute then add the mixture that you cooked and whip for 2 or 3 minutes or until it is as fluffy as you desire using a paddle on your mixer and not the whip.

         
    Olive oils explained

     

    Olives and their oil are some of the oldest foods around today. Cultivation of the olive has been traced back as far as 5000 BC. It really is quite surprising, considering it has been around for so long, that many people are still only just discovering it. Not only is it delicious but being loaded with essential fatty acids and high in antioxidants, it is also incredibly healthy. Below is an explanation of some of the common types of olive oil and terms used to describe them. Extra Virgin Olive Oil: Is the oil obtained from the first pressing of the olives. It is usually greener than other olive oils, and has very low acidity (it may not exceed .8%). It is ideal for use in dressings, dips and marinades. Virgin Olive Oil: Is also obtained from the first pressing of the olives, although is slightly higher in acidity (it may not exceed 2.0%). It is very good oil but just not good enough to be designated extra virgin. Olive Oil: Often consists of a blend of refined oil and virgin oil. The virgin oil gives it the flavour that the heat treated and refined oil lacks. A good all around oil, better suited to cooking as it has a slightly higher burning point than the virgins. Light Olive Oil: Is refined oil obtained from the latter pressings. Each subsequent press of the olives, results in lighter and less flavourful oil. The term 'light' refers only to the colour and flavour and not the caloric content. It is again suitable for frying or saut'ing. Pomace Olive Oil: Is oil obtained from the left over flesh and pits after being pressed. To release the remaining oil out of this (pomace) it is often treated with solvents and heat. The resulting oils are then refined to be fit for human consumption; because of this refining it can lack flavour. It is suitable for frying as it has quite a high burning point, but personally I hesitate to use it. Early Harvest: Simply refers to the fact that the fruit was picked slightly under ripe. The under ripeness of the olive results in a sought after oil that is slightly bitter, peppery and very green. The smaller olives yield less oil and as such Early Harvest oils often sell for more. Late Harvest: Is oil obtained from fully mature olives and results in a smooth oil that may be described as sweetish and fruity. Cold Pressed: Refers to the fact that the olives were pressed without the use of heat. Olives that are pressed when heated yield more oil but the heat can destroy some of the delicate flavours that are retained when cold pressed.

         
    One ingredient can make for many marvelous meals

     

    Save time and improve your health by going a little nuts-with almonds. Enjoy them for: • Breakfast. Sprinkle chopped almonds on granola or oatmeal. Stir them into yogurt. Use almond milk in a breakfast smoothie-it can be found in an unrefrigerated box at the supermarket, near soy milk. • Lunch. Include crunchy al-monds in a green salad or creamy soup. Make an almond butter and jelly sandwich. • Dinner. Add slivered almonds to rice, pasta, couscous or steamed vegetables. Grind roasted almonds and use them as a nutritious "breading" for fish or poultry. • Snacks. Choose a handful of almonds and a piece of fruit. • Dessert. Make fruit, caramel and chocolate desserts special with almonds. Almonds can also be used in a range of cuisines. Try them in this authentic Mexican soup. CREAMY ALMOND AND HERB SOUP 3/4 cup slivered almonds, roasted*, plus 2 tablespoons for garnish 6 cups low-sodium chicken broth, divided 3 cups packed fresh cilantro, divided, plus a few sprigs for garnish 2 cups packed fresh parsley, divided 6 ounces cream cheese 1 tablespoon fresh oregano leaves 1 tablespoon fresh marjoram leaves 8 ounces cooked and deveined (51-60 count) shrimp Grind 3/4 cup almonds finely in a food processor or blender. Add 2 cups broth, 11/2 cups cilantro, 1 cup parsley and cream cheese; blend until smooth. Transfer mixture to a medium pot, and gradually stir in remaining 4 cups broth. Simmer over low heat for 20 minutes. Transfer 1 cup soup, remaining cilantro and parsley, and oregano and marjoram to blender; puree until smooth. Whisk puree into soup in pan. Add shrimp and simmer just until warm throughout, about 3 minutes. Divide among bowls and serve, garnishing each bowl with a few slivered almonds and a cilantro sprig. Serves 8. *To roast whole, slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in a 350єF oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.

         
    Oysters casino

     

    : If you are an oyster lover then this recipe is for you to enjoy. There many different varieties of oysters Eastern oysters, named for their place of origin Bluepoints, Lynnhavens, and Chincoteagues, account for most of the American oyster supply. Western waters produce Pacific oysters which were originally eastern transplants, Olympia oysters, are a tiny native western species harvested commercially in Washington state. Most Pacific oysters are graded and marketed by size rather than by name. 24 oysters on the half shell 12 slices of bacon Ѕ cup butter 1/3 cup chopped green peppers 2 tablespoons chopped chives 4 tablespoons chopped parsley juice of a lemon Cook bacon slowly until transparent, then remove bacon and add green peppers, cook the green peppers until just tender and then add the remainder of the ingredients, minus the bacon. Top each oyster with mixture plus Ѕ slice bacon and a few drops of lemon juice. Bake at 450 degrease until bacon is crisp. When the oysters are cooked, plate them so they will appear to be so good that you just can't wait to begin a wonderful experience, open a fine bottle of wine and now it’s time to enjoy them. Oh by the way don't eat them alone food is always enjoyed more if you are enjoying it with someone else.

         
    Passionfruit cheesecake delight a yummy down under australian dessert

     

    : OK. There are many sensational cheescake recipes from around the world. Connoisseurs will, no doubt have enjoyed baked versus cold, French versus New York cheesecakes and many more as well. Perhaps you are looking for a refreshing change. Why not try this traditional, sensational Aussie cheesecake! Ingredients Filling 250 grams of reduced fat cream cheese (room temperature) 1 cup of reduced fat condensed milk (room temperature) juice of two lemons lemon zest from one lemon 1 cup whipping cream 1 teaspoon vanilla essence Base 2 cups of finely crushed plain sweet biscuit crumbs 2 rounded teaspoons of cocoa powder 2-3 oz of melted butter Topping 1 cup passionfruit pulp 2 rounded teaspoons of gelatin 2 oz of hot water Directions Base 1. Thoroughly mix biscuit crumbs, sifted cocoa powder and melted butter. 2. Press firmly into the base of greased cheesecake pan. 3. Place in the refrigerator to set whilst preparing the filling. Plain biscuits can vary in butter content. If you find the base does not form a ball when squeezed in your fist, add a little more melted butter to ensure the base will hold together when cold. Filling 1. In an electric mixer, beat cream cheese until softened and fluffy. 2. Add condensed milk, lemon zest and vanilla essence until well combined. 3. In a separate container, with very clean beaters, whisk the cream until firm peaks form. Set aside. 4. Add the lemon juice to the cream cheese and condensed milk mixture. Beat well. The lemon juice will start to react and cause the mixture to thicken. 5. On a very slow speed beat in the whipped cream until just combined. 6. Pour mixture onto chilled biscuit base. 7. Place cheesecake into the refrigerator for 3 hours to firm up. Topping 1. Dissolve the gelatin powder in the hot water according to manufacturer's directions. 2. Mix dissolved gelatin into passionfruit pulp and place in the refrigerator in a small bowl. 3. When nearly set, but still pourable, pour passionfruit and gelatin mixture over the chilled cheesecase. 4. Return to the refrigerator and chill several hours before serving.

         
    Peanut butter think outside the sandwich

     

    Peanut butter has been a pantry and sandwich staple in households for generations. However this beloved American icon is more than a spread destined to partner with jelly. Peanut butter is also a nutrient dense food that is sometimes overlooked as part of a healthy lifestyle. Incorporating peanut butter into a variety of dishes and snacks can help add important nutrients to one's diet. One serving of peanut butter -; just two tablespoons -; provides eight grams of protein, two grams of fiber, 10 percent of the Reference Daily Intake (RDI) of vitamin E and 12 percent of the RDI of magnesium. Additionally, the USDA's new MyPyramid recognizes the importance of varying dietary protein sources and suggests that peanut butter, along with nuts and other nut butters, may be substituted for meat or poultry in meals. Additionally, peanut butter is cholesterol free and contains zero grams of trans-fats per serving. A walk down the grocery store aisle reveals a wide selection of peanut butters to meet different tastes and dietary needs. Creamy, crunchy or with a touch of honey, Smucker's® Natural Peanut Butter and Jif® Peanut Butter brands offer an assortment of choices, including lower salt and reduced fat varieties. Think outside the sandwich and spread peanut butter on apple slices for a delicious snack, put a dollop in yogurt or even stir into hot oatmeal. Peanut butter can also be the basis of sauces that can turn plain noodles or chicken into a delightfully exotic dish as in this recipe for Asian Noodles with Chili-Nut Sauce. ASIAN NOODLES WITH CHILI-NUT SAUCE 3 tablespoons Smucker's® Natural Chunky Peanut Butter, Jif® Extra Crunchy or Simply Jif® Peanut Butter 1/4 cup reduced-sodium soy sauce 1-2 tablespoons Chinese chili oil 1/4 cup rice vinegar 2 tablespoons dark brown sugar 1 (10 ounce) package Chinese wheat noodles or 1/2 pound package whole wheat spaghetti, cooked according to package directions 4 green onions, sliced diagonally into 1/4 inch slices 1/2 cup chopped red bell pepper Toasted sesame seeds for garnish Combine peanut butter, soy sauce, chili oil, rice vinegar and brown sugar in a large bowl. Stir to blend well. Toss drained noodles with chili-nut sauce, onions and peppers. Cool noodles to room temperature. To serve, place noodles on serving platter, garnish with sesame seeds. For a variation, add 2 cups chopped cooked chicken.

         
    Peanuts high energy snack to fuel activities

     

    High-powered snacks, like USA-grown peanuts and peanut butter, can help give you the extra energy needed for your daily activities. Peanuts and peanut butter are terrific, great tasting snacking options because they are convenient, portable and contribute more than 30 essential nutrients and phytonutrients. Plus, their combination of fiber and protein satisfies for hours. In addition, scientific evidence suggests that eating 1.5 ounces per day of most nuts, including peanuts, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. Peanuts and peanut butter also combine well with apples, celery, bananas and other fresh produce for a quick snack or to entertain. Or they can be baked into wholesome desserts like Peanut-Chip Cookie Bars, with just a touch of chocolate for gooey sweetness. Peanut-Chip Cookie Bars Makes 12 servings 3/4 cup all-purpose flour 1/2 cup whole-wheat flour or peanut flour 1/2 cup old fashioned oats 1/2 teaspoon baking powder 1/4 teaspoon baking soda Pinch salt 1/4 cup white sugar 3/4 cup packed dark brown sugar 1/4 cup all-natural peanut butter 1 large egg 1 large egg white 1/2 cup chopped unsalted peanuts 1/4 cup semisweet chocolate chips Preheat oven to 350°F. In a medium bowl, combine flours, oats, baking powder, baking soda and salt. Stir with a fork to blend. Set aside. Place butter and sugars in a large bowl; beat with a mixer at medium speed until well combined and fluffy, about 3 minutes. Add peanut butter and beat until blended. Add egg and egg white; beat until combined. Fold in peanuts and chocolate chips. Spread mixture evenly on a 13x9x2-inch baking pan lightly rubbed with butter or sprayed with canola-based cooking spray. Bake for 30 minutes. Cool in pan 10 minutes on a wire rack. Remove from pan, and cut into 12 approximately 4-inch long by 2-inch wide bars; let cool completely.

         
    Please do bring on the cheese fondue

     

    : Ah, cheese fondue! The aroma of meltingly pungent cheese and wine - bubbling gently and ready for dippers of bread. It's a romantic dinner for two, or a wonderful ice-breaker for a party or get-together. It's the perfect meal to foster intimate conversation and create lasting memories of good times by all. Lots of Pots Cheese fondue can be used as a meal, or as an appetizer. The pots made for cheese fondue are of heavy, heat resistant earthenware or heavy metal. A controllable heat unit that maintains low, even heat is what keeps the cheese melted and slightly bubbly without burning the cheese or over heating it. You want the consistency to be smooth and sauce-like. If you don't have a fondue pot, you can also use a casserole dish or one of ceramic material - it must be heat resistant! Use it over a well-regulated alcohol, canned heat, or butane flame. You can also try it over an electric hot plate or candle warmer, although this is not recommended! Other types of fondue pots are the classic fondue bourguignonne pan, electric fondue pots and chafing dishes. Control Your Heat! If your heat source isn't manageable, you will end up with cheese that cools too much and the result is a big glob of hardened cheese that becomes undunkable. If your heat source is too hot, the cheese ends up being stringy and starts to separate into a globby, gooky mess. It's not as hard as it seems. That's why making a small investment into a real fondue pot is worth it. Your fondue pot usually comes packaged with the right style of forks, your controllable heat source and a pan that was made for this kind of cooking. Okay, ready to try out a great cheese fondue recipe? Look no further! I have them all right here for you. Create your own memories. Make your guests smile. Treat your family to something entirely different than Hamburger Helper. You'll be happy you did! What you'll need: - 1 1/2 to 1 3/4 cup of buttermilk - 1 lb. Swiss cheese (diced or shredded) - 3 Tbsp flour - 1/2 tsp dry mustard - 1 clove of garlic (halved) - Keilbasa sausage or other dippers* - Asparagus Tips or other dippers* - Fondue pot or equivalent If you choose to use processed Swiss cheese, just be aware that it tends to thicken up more readily than natural cheese and normally needs to be thinned if it stands very long. First, heat the buttermilk and garlic halves in a pot. Once the buttermilk is heated through, remove the garlic halves. Don't bring to boiling point. Then combine the cheese, flour, and seasoned salt. Add to the hot liquid by small handfuls and stir until all the cheese is uniformly melted and blended. Next, place the buttermilk cheese sauce mixture over a low flame (your canned heat or equivalent) to keep the cheese simmering gently - you don't want it to boil! You might find you'll need to add a little more of whatever liquid you have left to keep the cheese properly thinned and for a good dipping consistency. This yummy recipe serves 5 or 6 as an appetizer and easily serves 2 for a meal. For a variation on the theme, try Swiss Cheese Dipping Sauce found on my web site. (See information below) *Some other dipper ideas are small cubes of cooked ham and toast to dip into the melted cheese. Chill your tender asparagus spears and serve with the Keilbasa. Can also be served with cherry tomatoes and rye bread slices. At the table dip your dippers into the cheese and use the rye bread to catch the drips from pot to plate. YUMMY! Enjoy! Important: Please feel free to republish this article on your web site or in your ezine. However, you are not allowed to modify any part of its content and all links should be kept active.

         
    Please sir i d like s more...ice cream that is

     

    Any time of year can be a great time to dig into a bowl of ice cream. As the weather outside warms up, the luscious taste of ice cream can be a tantalizingly terrific way to satisfy your sweet tooth. Two people who really know the scoop when it comes to ice cream are Ray Karam, the official Tastemaster, and Nola Krieg, Operations Manager of Product Development (aka Tastemaster Apprentice) of Cold Stone Creamery. With more than 25 years in the dairy industry, Karam is responsible for researching and developing the company's indulgent combinations and flavors of ice cream, mix-ins and cakes. Krieg is fondly known as the Tastemaster's right-hand woman, lending support and providing valuable feedback to development and operational tasks surrounding new products. With Karam's extensive background in food science and Krieg's expertise in culinary arts, they have created this fun, anytime recipe for s'mores with a twist-taking advantage of one of Cold Stone's new "to go" options, the 48-oz. Everybody's. Ice Cream Creation S'mores Serves 4 1 Everybody's (48-oz. size) Cold Stone Ice Cream Creation (suggested creations: Coffee Lovers Only, Peanut Butter Cup Perfection or Founder's Favorite) 4 graham crackers (8 small squares) 4 teaspoons fudge syrup 4 teaspoons marshmallow fluff 1. Break a graham wafer in half, forming 2 squares. 2. Coat one square with a teaspoon of fluff and the other with a teaspoon of fudge. 3. Place a rounded scoop of the ice cream creation in the center of the fluff-coated wafer. 4. Place the fudge-coated wafer on top of the ice cream scoop. 5. Gently press down to spread out the ice cream. 6. Place on a tray and freeze for a minimum of 1 hour before serving. A variation on the old campground favorite, Ice Cream Creation S'mores can be a cool way to tickle your taste buds.

         
    Pumpkin a super food

     

    Think of the word pumpkin and images of jack-o-lanterns and whipped cream covered Thanksgiving pies will probably pop into your mind. Pumpkin is traditionally considered a holiday food and is a staple in our kitchen pantries and freezers during that festive time of the year. However, did you know that pumpkin now heralded as one of the ‘Super Foods?’ According to Dr. Steven Pratt, author of SuperFoods Rx: Fourteen Foods That Will Change Your Life, “Well, pumpkin is one of the most nutritionally valuable foods known to man. Moreover, it’s inexpensive, available year round in canned form, incredibly easy to incorporate into recipes, high in fiber, low in calories, and packs an abundance of disease fighting nutrients.” What exactly makes pumpkin so super? The powerful antioxidants known as carotenoids give this food its super status. Carotenoids have the ability to ward off the risk of various types of cancer and heart disease, along with, cataracts and macular degeneration. Dr. Pratt mentions many other disease fighting super foods in his book as well, but we are most interested in pumpkin because of the year-round availability and ease of use in canned form. How can we add this wonder food to our diets through out the year? Take advantage of the benefits and great taste of pumpkin with the following delicious Pumpkin Recipes. Any day Pumpkin Pancakes 2-1/2 cups flour 1 cup of buttermilk 1 tsp. salt 2-1/4 tsp. soda 2 tsp. baking powder 1/2 cup of pumpkin Measure flour into bowl and add dry ingredients. Stir in buttermilk and add pumpkin. Mix Well. Cook on hot griddle or skillet until golden brown. Pumpkin Spiced Muffins 1/3 cup butter or margarine, softened 1 cup brown sugar 2 eggs 1 cup pumpkin 1/4 cup milk 2 cups flour 2 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. ginger 1/4 tsp. ground cloves 1/4 tsp. salt 1/4 tsp. baking soda Preheat oven to 350 degrees F. In a large bowl cream butter with brown sugar. Beat in eggs, then pumpkin and milk. In a small bowl combine flour, baking powder, spices, salt and baking soda. Add to the creamed mixture. Bake for 20 to 25 minutes.

         
     
         
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