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by Deb ms/IA
Apr 20, 2010
Ingredients: * 3 to 4 cups washed baby spinach leaves * 1/4 cup thinly sliced red onion * 2 hard boiled eggs - sliced * crumbled blue cheese, about 3 to 4 tablespoons * pecans, halves or coarsely chopped, about 2 tablespoons * 4 slices bacon, cooked and crumbled
* Dressing (serve warm) * 1/3 cup granulated sugar * 1/3 cup red wine vinegar...See MoreIngredients: * 3 to 4 cups washed baby spinach leaves * 1/4 cup thinly sliced red onion * 2 hard boiled eggs - sliced * crumbled blue cheese, about 3 to 4 tablespoons * pecans, halves or coarsely chopped, about 2 tablespoons * 4 slices bacon, cooked and crumbled
* Dressing (serve warm) * 1/3 cup granulated sugar * 1/3 cup red wine vinegar or red wine vinegar with pomegranate * 1 tablespoon water * 2 teaspoons cornstarch * dash salt
Preparation: Arrange the spinach leaves on four salad plates. Arrange sliced eggs on the spinach. Sprinkle thinly sliced red onion over the spinach, then sprinkle with the cheese, bacon and pecans. Combine dressing ingredients in a saucepan and bring to a simmer. Remove from heat and let cool slightly.
Spoon some of the warm dressing over the salads. Serves 4.
I am going to try this recipe and use another brand of Fudge Frosting Mix. I used to make this cake often and my sons loved it.)
The Tunnel of Fudge Cake, a second-place Pillsbury Bake-Off winner in 1966, was developed by Ella Rita Helfrich of Houston, Texas, who won $5,000. The original recipe used a product called Double Dutch Fudge Butt...See MoreI am going to try this recipe and use another brand of Fudge Frosting Mix. I used to make this cake often and my sons loved it.)
The Tunnel of Fudge Cake, a second-place Pillsbury Bake-Off winner in 1966, was developed by Ella Rita Helfrich of Houston, Texas, who won $5,000. The original recipe used a product called Double Dutch Fudge Buttercream Frosting Mix, which the company has discontinued. However, because of many consumer requests, its test kitchens developed this recipe, which uses scratch ingredients. Nuts are essential to the cake's success.
Tunnel of Fudge Cake
Cake: 3 1/2 sticks butter or margarine, softened (1 3/4 cups), plus more for greasing pan 2 1/4 cups all-purpose flour, plus more for flouring pan 1 3/4 cups granulated sugar 6 large eggs 2 cups confectioners' (powdered) sugar 3/4 cup unsweetened cocoa powder 2 cups chopped walnuts (8-ounces)
Glaze: 3/4 cup confectioners' (powdered) sugar 1/4 cup cocoa powder 1 1/2 to 2 tablespoons milk
1. Heat the oven to 350°F (175°C). Grease a 12-cup Bundt pan or 10-inch angel cake pan. Dust with flour and tap out the excess. 2. In a large bowl, beat the butter and granulated sugar using an electric mixer on medium speed until light and fluffy, for 1 to 2 minutes. Add the eggs, one at a time, beating well after each addition. 3. Gradually add 2 cups confectioners' sugar, beating until well-blended. By hand, stir in 21/4 cups flour, 3/4 cup cocoa and the nuts; mix until well-blended. Spoon the batter into the prepared pan and spread evenly. 4. Bake for 58 to 62 minutes. (Because this cake has a soft tunnel of fudge, an ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical.) 5. Let the cake cool upright in the pan on a rack for 1 hour, then invert onto a serving plate and let cool completely. 6. To make the glaze: In a small bowl, combine 3/4 cup confectioners' sugar, 1/4 cup cocoa and 1 1/2 tablespoons milk. Mix until well blended, adding the remaining 1/2 tablespoon milk to make a spooning consistency. 7. Spoon the glaze over the top of the cooled cake, allowing some to run down sides. Store the cake tightly covered.
Makes 12 to 14 servings.
Recipe courtesy of The Pillsbury Company.
AARP has good site -this is one recipe - look at others
[link removed]
I've seen this under many different names. This is one version. It makes a nice salad during warmer days.
1 15 oz. can black beans, rinsed and drained 1 11 oz. can whole kernal corn, drained 2 large tomatoes, chopped 1/2 red/purple onion, diced 1 red pepper, diced 2 large carrots, diced 3-4 stalks celery, diced
Mix all, and add yo...See MoreI've seen this under many different names. This is one version. It makes a nice salad during warmer days.
1 15 oz. can black beans, rinsed and drained 1 11 oz. can whole kernal corn, drained 2 large tomatoes, chopped 1/2 red/purple onion, diced 1 red pepper, diced 2 large carrots, diced 3-4 stalks celery, diced
Mix all, and add your favorite fat free Italian salad dressing to taste. Better if made the day before you want to eat it!
by Louisiannie
May 9, 2010
Chocolate Fudge Pie
3 Squares unsweetened chocolate 1 ½ sticks butter 2 cups sugar ¼ cup flour plus 1 Tbsp. 3 eggs ¼ tsp. salt 1 tsp. vanilla
Melt butter, chocolate, sugar. Remove from heat. Add eggs, slightly beaten, flour, salt and vanilla. Pour mixture into well-greased pie plate.
Bake 25 minutes @350º.
I tend to like soups with everything! :-) The amount of your soup will depend on the size of your pot. For a 16 quart pot of soup:
Peel,clean, and dice: 1 bunch celery 2 large yellow onions (not sweets) 3 large red pepers 6 cloves of garlic Saute all in a couple of tablespoons of vegetable oil until onions begin to wilt. Add tablepsoon of ...See MoreI tend to like soups with everything! :-) The amount of your soup will depend on the size of your pot. For a 16 quart pot of soup:
Peel,clean, and dice: 1 bunch celery 2 large yellow onions (not sweets) 3 large red pepers 6 cloves of garlic Saute all in a couple of tablespoons of vegetable oil until onions begin to wilt. Add tablepsoon of kosher salt and tablespoon of pepper.
Add to that 4 cartons of vegetable stock and bring to a low boil. While you are waiting for soup to come up to a boil, get the rest of your vegetables ready. You can add any vegetables you like, but the following always taste good: 1 box frozen corn 1 medium bag cut green beans 4 potatoes, peeled and cubed 1 medium bag frozen chopped okra (before you say "eeuuwww". the okra basically disintegrates while the soup cooks, and it thickens it some) 1 box frozen baby lima beans About 3 cups peeled and cubed butternut squash 1 large or 2-3 cans petite diced tomatoes 2 medium zucchinni, cubed 1 package mushrooms
After adding all the veggies, add 1 more tablespoon of kosher salt and 1 more tablepoon of pepper and 1 bay leaf. Return to a boil, then turn heat down and simmer.
I like to eat this with a good bread.
Ingredients: 1 stick of butter 1 cup of brown sugar 2 eggs 1/2 cup of flour 1 tsp of vanilla 1 1/2 cups of pecans
Melt the butter in a large mixing bowl. Add each ingredient one at a time mixing well after each addition. Scoop into muffin pans and bake at 350 degrees. 20-25 minutes for 12 muffins and 12-15 minutes for 24 muffins
Anyone have any dessert recipes that are suitable for a friend who is diabetic?
Thanks for your help!
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