FRIED AVOCADO IN TEMPURA BATTER

FRIED AVOCADO IN TEMPURA BATTER
1 egg
1 cup ice water/cold water
1 cup all purpose flour, sifted
Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold water. Add sifted flour in the bowl and mix lightly. Be careful not to overmix the batter.
DIP avocado pieces in batter, salt/pepper to taste. A dash of cayenne pepper to the batter will liven it up.

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This recipe along with many more, can be found at Babie Rose Facebook. Check it out!

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BLACKBERRY PIE BARS

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Ingredients:
Crust and Topping
3 cups all-purpose flour
1 1/2 cups sugar
1/4 tsp salt
1 1/2 cups (3 sticks) unsalted butter, chilled

Fruit Filling:
4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup flour
pinch salt
zest of 1/2 lemon
1 tsp almond extract
2 (16-oz) packages frozen blackberries, thawed and drained

Directions:
To make the crust and topping, preheat the oven to 350 degrees. Grease a 9×13 inch baking pan.

Combine the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to mix. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.

Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes. Cool for at least 10 minutes.

To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and almond extract. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.

Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.

Beet Cake with Cream Cheese Frosting Recipe

Beet Cake with Cream Cheese Frosting Recipe – MyRecipes.com

*Note: shown above made with grated beets.  When using pureed beets, the cake will be more red, like a Red Velvet Cake.

Beet Cake with Cream Cheese Frosting

Yield: 18 servings (serving size: 1 piece)

Ingredients

  • Cake:
  • 1 pound beets (about 2 medium)m pureed
  • Cooking spray
  • 2/3 cup granulated sugar
  • 2/3 cup packed dark brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup 1% low-fat milk
  • Frosting:
  • 2 teaspoons grated orange rind
  • 1 teaspoon vanilla extract
  • 1 (8-ounce) block 1/3-less-fat cream cheese, chilled
  • 3 cups sifted powdered sugar
  • 2 tablespoons finely chopped walnuts, toasted

Preparation

Preheat oven to 350°.
To prepare cake, peel beets using a vegetable peeler. Grate beets, using the large holes of a grater, to measure 2 cups.
Coat 2 (9-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray.
Combine the granulated sugar, brown sugar, oil, and eggs in a large bowl; beat with a mixer at medium speed until well-blended. Add beets; beat well. Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl, stirring well with a whisk. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles.
Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Carefully peel off wax paper, and cool cake completely on wire racks.
To prepare frosting, beat orange rind, vanilla, and cream cheese with a mixer at high speed until fluffy. Add the powdered sugar; beat at low speed just until blended (do not overbeat).
Place 1 cake layer on a plate; spread with 1/2 cup frosting; top with remaining cake layer. Spread remaining frosting over top and sides of cake. Sprinkle nuts over top of cake. Store cake loosely covered in refrigerator.

Nutritional Information

Calories:
312 (30% from fat)
Fat:
10.5g (sat 3.3g,mono 3g,poly 3.6g)
Protein:
4.5g
Carbohydrate:
51.2g
Fiber:
0.7g
Cholesterol:
34mg
Iron:
1.4mg
Sodium:
198mg
Calcium:
65mg

Easy-Peasy Pita Pocket Bread Recipe

I am done searching for that perfect Pita Pocket~I went online and found an easy-peasy recipe for pita pockets.
I mixed up a batch of dough, put it out on the patio table, and let the summer humidity work it’s magic. By dinnertime, I had a bowl-ful of doughy fun nearly crawling out over the top of the bowl.

I cut the dough in half and lined a deep-dish pizza pan with one half of the batch, loaded it up with all the veggie goodness I could dig out from the night before; some chopped green peppers, thin-sliced white onions, mushrooms, some fresh basil from the garden, Pastorelli’s pizza sauce and a whole pound of shredded mozzarella. No, I didn’t squeeze my own cheese this time, but I plan to learn how to make fresh mozzarella too, someday 🙂

The pizza in the oven, I rolled out the other half of the pita dough. Taking a 4 inch Rubbermaid container, I used it to cut a bunch of 4 inch mini-pitas, set them on a floured pizza peel and slid them onto a pre-heated cookie sheet, on the bottom rack. They turned out perfect, all puffed up and soft dough- DH and the kids loved them, SUCCESS!

Here’s the recipe I used, a simple multi-purpose dough recipe that can be worked for any number of things. And if you’re feeling a little adventurous, why not sprinkle some Italian herbs in the dough while it’s mixing. Add some garlic powder, for kick, how about some ground sun-dried tomatoes from the refrigerator (literally, dried romas) YUM!

Easy Pita Bread Recipe – Food.com – 81116

Insalata Caprese Salad, Ideal for Your Fathers Day Gathering

This is one of my all-time favorite summer dishes. Once the basil is planted, Summer has officially begun. There’s nothing like the earthy aroma you get from just rubbing the leaves as they grow.
I pinch the blossom heads  off (dead-heading) as they appear, to help draw the strength back into the leaves. As the days grow warmer, the leaves become more potent, and by July, are ready for harvest.

Insalata Caprese SaladMozzarella, Tomato & Basil Plate

1/2 pound fresh mozzarella cheese, sliced 1/4-inch thick
2 large vine-ripened tomatoes, sliced 1/4-inch thick
1 cup fresh basil leaves
Coarse salt to taste
Freshly-ground black pepper to taste
2 tablespoons drained capers (optional)
1/4 cup extra-virgin olive oil

In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large platter (or on individual plates if you are doing individual portions) with sliced tomatoes, overlapping for effect.
Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste. Sprinkle capers over the top.
Just before serving, drizzle on some top-quality extra-virgin olive oil. NOTE: Insalata Caprese should never be allowed to sit in oil for any length of time and become soggy, and no vinegar of any kind goes on Insalata Caprese!
Makes 4 servings.
Variation Ideas: Serve with sliced panini or French baquette

A Young Woman Spreads Her Wings


What is it about knitting that brings one back to center. I guess you have to be a devout Knitter to be able to answer that one. Today was pretty stressful, and I found comfort in my knitting, as I usually do.

And when I’m not knitting (or working),  I’m out working in my gardens, yanking weeds, or taking a 3-mile walk with the neighbor. Those are the things that can really clear one’s head.

This afternoon, I sat outside and enjoyed the rays of a warm sun while working on my Drops “Alaska” jacket, and as one friend said, my needles were smokin’! I’m really liking the colors as they come together; it reminds me of a Pendleton or Hudson Bay Trader-style blanket, and will be very warm. The only part that bothers me is the 2-stitch garter edge; I’m not very good at weaving in such small areas, and the front borders are sadly showing my lack of expertise. Thankfully, the crochet border will hide all that, later. For now, I’m enjoying the play of colors as my jacket evolves from a basket of yarns, into the layers that will define the style.

DH and I had fun grilling out night before last. The weather was absolutely perfect, a cool 68.  We made Grilltop Burritos while watching a spectacular sunset off in the distance.

Nom-lisious!

I took a picture of a new wildflower that emerged in our gardens this year-Sweet Cicely, Myrrhis odorata. It smells like anise when you break a stem. There are many uses for it, most of which are uses in fruit salads and ice cream. I wonder how it would fare in my biscotti?

The Wild Phlox is absolutely gorgeous now, and it’s coming up EVERYWHERE! This year seems to favor the wildflowers.

Nats was gearing up for her solo flight (first car trip) to Indianapolis to see her brothers and sister, and assorted nieces and nephew. Tonight DH commented on her absence, and go figure, just when I was blogging about it….we are definitely feeling her absence tonight. Even though she’s normally not around much anyway, just knowing she’s not close by is enough to feel the void.

We are thinking about you out there, FreeBird  Nats. Spread your wings and fly high, fly free and enjoy these days~ we love you and miss your familiar presence tonight.

Easy Peasy Strawberry Rhubarb Pie

Sunday was a day of rest-we got up, showered, then hung out; I baked the rest of the day.

This recipe is so easy, it’s fool-proof!

Strawberry Rhubarb Pie

2 qts (8 cups) rhubarb, chopped to bits
4 cups sugar
1 6 ounce box Strawberry Jello (wild strawberry or plain)
2 frozen deep dish pie crusts.

Pre-heat oven to 425°.  In large mixing bowl, combine rhubarb, sugar and jello packet, toss until coated. Pour into 1 deep dish pie crust and add a few pats of butter on top of fruit. Cover with second pie crust and seal edges with fingers-the crusts will thaw quickly, so don’t wait too long to remove top crust. Wet your fingers to help seal the edges.
Bake 40-50 minutes on a foil-covered round pizza pan, it will get messy.

Let pie cool, it will be incredibly soupy. Then refrigerate until ready to serve-the jello will set once the pie is cooled.

Did I say it would get messy? (the goo on the pan will resemble a Fruit Rollup on steroids)
The Aftermath

The best pie is a messy pie!!

Bon Apetite!

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