Bottom | Easy Delicious Recipes

Strawberry Shortcakes

May 24, 2009 – 7:30 am | by admin

What’s more American than strawberry shortcake? Well, maybe apple pie and baseball. However, when I think of the Memorial Day or July 4th long weekends, strawberry shortcake is the dessert that springs to mind. Even though I’m Canadian by birth and in my heart, I hope that living in the U.S.A. for the past 14 years gives me enough honorary American status to be able to feature this dessert. This fabulous dessert – and believe me, I couldn’t stop patting myself on the back when I tasted it – comes straight from the pages of Dorie Greenspan ’s cookbook Baking: From my home to yours . Preheat the oven 425 degrees F and place one of the racks in the center of the oven. Line a baking sheet with parchment paper. In a large bowl, whisk together 4 cups all-purpose flour, 2 tbsp baking powder, 3/4 tsp salt, and 6 tbsp sugar. Cut 1 1/2 stick (12 …

This Post was extracted from Cookin’ Canuck
See the original post here and read more: Strawberry Shortcakes

Tags: bottom, dough, fingertips, flour, hands, oven, strawberries, the-shortcakes

No Comments | Posted in » Cooking Food

Mom & Pops

May 3, 2009 – 7:05 am | by admin

Mother’s Day is next Sunday, so I thought this was as good a time as any to experiment with some Flower Cake Pops. And, I had a bunch of leftover Bunny Candy Corn to get rid of, too. In addition to bunny ears , they make great pastel petals don’t you think. I’m going to pretend that all of you that made the bunny pops still have these handy, too. You’ll need 8-10 pieces for each flower. Make your cake pops following the basic cake pop instructions , but instead of shaping the pops into balls, make them more oval-shaped with one end flat so you can glue the flower parts on. Also, if you don’t want to make the entire recipe into flowers, you can divide the baked cake into fourths and freeze the unwanted sections for later use. Yay! 12 cake pops = 1/4 9 X 13 cake 24 cake pops = 1/2 9 X13 cake 36 cake pops = 3/4 9 X 13 cake 48 …

This Post was extracted from Bakerella
Read more from the original source: Mom & Pops

Tags: a-little-more, bakerella, bottom, cake pops, flickr, flower, flower-cake, flower-cupcakes, flower-parts, flowers, fresh, fresh-market, mother's day, person, yellow

No Comments | Posted in » Cooking Sweets

Ratatouille Buckwheat Crepes

April 25, 2009 – 9:18 am | by admin

Total price: NY $20.33 (with lots of leftover buckwheat flour) Price per crepe: NY $1.35 I’m finding this post hard to write as, in addition to the LBUH still being out of work, my own job just announced an across the board pay cut. We’ll be tightening our belts even more around here. (Hmm, at what point does the tightened belt actually become more of a “corset” than a “belt”?) While the news about the economy may still be bad , the smell of this ratatouille in the oven is just amazing. Yeah, I know, but sometimes, it’s the little things. Served in buckwheat crepes, which are both traditional in French cooking as well as made from healthy buckwheat flour, this yummy vegetable dish is economical, good for you and chic. Ingredients For the Crepes: ¾ cup plus 1 tablespoon buckwheat flour ($4.99 for 2 lb. bag) 1/3 cup all-purpose flour (staple) 1 2/3 cup milk (NY $0.50) 3 eggs (NY $0.55) 2 tablespoons …

This Post was extracted from REC(ession)IPES
See the original post here and read more: Ratatouille Buckwheat Crepes

Tags: bottom, breakfast, brunch, buckwheat-crepes, foodista, french, news, nutrition-facts

No Comments | Posted in » Cooking Food, Vegetarian

Fig, Prosciutto, and Fresh Mozzarella Salad with a Balsamic Vinaigrette Dressing

November 23, 2008 – 9:22 am | by admin

I think this easy salad is a taste sensation. The combination of flavors and textures really makes it a delight to eat. The figs are sweet, the lettuce leaves are crunchy, the prosciutto is salty, the salad dressing is a bit tart, and the mozzarella is soft, mild, and seems to balance the salad. Fig, Prosciutto, and Fresh Mozzarella Salad with a Balsamic Vinaigrette Dressing Makes 2 Servings Ingredients 4 ripe figs 1 bag of ready to use salad, or any mix of leaves you like in an appropriate portion for two 4 slices of prosciutto or other dry cured ham, cut into large pieces Fresh mozzarella, cut into bite size pieces 3-4 tbsp olive oil (not extra virgin) 1 tbsp balsamic vinegar 1/2 tsp whole grain mustard 1/2 tsp garlic powder or one garlic clove, crushed 1/2 tsp freshly ground black pepper 1/2 tsp kosher or sea salt Prepare the balsamic vinegar dressing. Combine the mustard, salt, pepper, garlic, and vinegar…

This Post was extracted from Beyond Recipes™ – A Food and Recipe Blog
Read more from the original source: Fig, Prosciutto, and Fresh Mozzarella Salad with a Balsamic Vinaigrette Dressing

Tags: beyond-recipes, bottom, crisscross-into, expose-the-pink, flickr, into-the-figs, lettuce-on-the, like-on-their, other, powder-or-one, proscuitto, recipes, salad