Mother’s Day Recipes – Mother’s Day Cake
SPECIAL MOTHER’S DAY CAKE
1 1/2 cups Almonds; Skinned
6 oz. Semi-Sweet Chocolate; Chopped
3/4 cup Granulated Sugar
6 oz. unsalted Butter
6 large Eggs; Yolks and Whites Separated
1 tsp. Fresh Lemon Juice
1/2 cup Heavy Cream
2 tsp. Instant Espresso or Coffee Powder
8 oz. Semi-Sweet Chocolate; Chopped
Toast almonds in a single layer on a cookie sheet in a 350
degree oven for about 15-minutes or until the almonds are
lightly colored and fragrant. Make sure to shake the pan
occasionally to turn almonds while toasting.
Pre-heat oven to 375 degrees. Spray the bottom of a 9-inch
spring form pan with a non-stick cooking spray. Dust lightly
with flour or very fine, dry bread crumbs. Shake out any
excess and set prepared pan aside. Warm chopped chocolate
in the top of a small double boiler over warm water set at
moderate heat. Cover until partially melted, then stir until
smooth. Set aside to cool to room temperature. Reserve 1/2
cup sugar and place the remaining 1/4 cup sugar with the
almonds in a food processor or blender and chop until nuts
are fine and powdery. Set aside.
In a large mixing bowl beat the butter until soft. Add 1/4
cup of sugar and reserve the remaining 1/4 cup sugar for
use later. Beat sugar and butter until thoroughly combined.
Add the egg yolks, one at a time, and continue to beat until
smooth. Add the melted chocolate and blend on low speed until
combined. Add almonds and continue to beat mixture on a low
In a clean bowl with clean beaters, beat the egg whites with
salt and lemon juice. Start on low speed and gradually
increase until the egg whites hold a soft shape. Reduce speed
again and add remaining 1/4 cup sugar. Then on high speed,
beat egg whites to soft peaks. Gently fold the egg whites into
the chocolate mixture about one-third at a time until blended.
Pour the cake batter into the prepared spring form pan an
quickly rotate to level the batter. Bake for 20-minutes at
375 degrees, then reduce heat to 350 degrees and continue to
bake an additional 50-minutes. Remove cake from pan when cooled,
after about 1-hour.
To prepare the icing, scald the heavy cream in a saucepan
over medium heat until a thin skin forms on the top. Add the
espresso or coffee powder and whisk to dissolve. Add the
chocolate and whisk to dissolve, for about a minute or two.
Remove from heat and continue to stir to finish melting the
chocolate. Let icing cool for about 15-minutes, then pour
over the top of the cake, starting at the center. Gently push
the icing with a spatula over the sides to dribble down the
cake. Top with shaved chocolate, or whipped cream just prior
to serving. A fresh strawberry is an optional garnish with
each served slice.
Lemon-Basil Turkey with Roasted Vegetables
Vegetable cooking spray
2 medium lemons
8-lb. turkey breast
1 tbsp. butter OR margarine, melted
24 baby Yukon gold potatoes
1 lb. butternut squash, peeled and cut into 1″ cubes (about 3 cups)
8 medium beets, peeled and cut into 1″ cubes (3 3/4 cups)
12 small white onions, peeled OR 1 cup frozen small whole onions
1 tbsp. dried basil leaves, crushed
1 cup Swanson® Chicken Broth (regular, Natural Goodness™ or Certified
SPRAY 17″ x 11″ roasting pan with vegetable cooking spray.
CUT 1 lemon into thin slices. Squeeze 2 tbsp. juice from remaining
lemon. Loosen skin on turkey breast and place lemon slices under skin.
Brush turkey with butter. Place turkey and vegetables in prepared pan.
Sprinkle with basil. Mix broth and lemon juice. Pour half of broth
mixture over all. ROAST at 375°F. for 1 hr. STIR vegetables. Add remaining broth mixture to pan. Roast 30 min. or until done. Serves 8.
Mushroom Onion Soup
2 C. (8 ounces) fresh mushrooms
3 T. margarine
2 medium onions, chopped
2 T. all-purpose flour
5 C. low-sodium chicken broth
1/3 C. uncooked long grain rice
1 bay leaf
2 T. chopped fresh parsley
Trim mushroom stems level with the caps; finely chop stems and thinly
slice caps. In a large saucepan, melt margarine; add mushrooms and
onions. Cook and stir over low heat for 5 minutes. Blend in flour;
add broth and pepper. Cook, stirring constantly, until mixture boils.
Reduce heat. Add rice and bay leaf; cover and simmer for 15-20
minutes or until the rice is tender. Discard bay leaf. Sprinkle with
parsley. Serves 4
Beef and Broccoli Pita Folds
Thanks to a frozen stir-fry meal starter,meat, veggie and rice are folded into a portable sandwich.
1/2 cup uncooked instant white rice
1/2 cup water
1 (1 lb. 5-oz.) pkg. Green Giant Create A Meal Frozen Broccoli Stir Fry Meal Starter
1/2 lb. boneless lean beef sirloin steak
1 oz. (1/4 cup) shredded reduced-fat Cheddar cheese
4 soft white pita fold breads
*Prep Time: 20 Minutes Preparation Directions:
1. Cook rice in water as directed on package, omitting margarine and salt.
2. Meanwhile, spray large nonstick skillet with nonstick cooking spray. Prepare frozen broccoli stir fry meal starter as directed on package using steak but omitting oil.
3. Remove skillet from heat. Add cooked rice and cheese;
mix well. Cover; let stand 1 to 2 minutes or until cheese is slightly
4. To serve, spoon beef-vegetable mixture into pita fold breads.
Raspberry Muffins with Streusel Topping
1-1/2 cups (350 ml) flour
1/2 cup (125 ml) sugar
2 tsp (10 ml). baking powder
1/2 cup (125 ml) milk
1/2 cup (125 ml) butter, melted
1 large egg beaten
1 cup (225 ml) raspberries frozen or fresh
1/4 cup (60 ml) pecans, chopped
1/4 cup (60 ml) brown sugar, packed
1/4 cup (60 ml) flour
2 tbsp (30 ml) butter, melted
Preheat oven to 350 degrees (175 C.).
In a large mixing bowl combine flour, sugar, and baking powder, set aside.
In another bowl, beat together milk, cooled melted butter and egg.
Add wet mixture to the bowl with the flour mixture, blend until just mixed, do not overwork.
Spoon about 1 tbsp (15 ml) of batter into prepared muffin cups.
Divide half the raspberries among the muffin tin’s cups and top each with remaining batter, then add the remaining raspberries.
For the topping combine pecans, sugar, flour, and butter and sprinkle over batter.
Bake at 350 degrees (175 C.) for 20-25 minutes, or until lightly browning and a toothpick comes out free of batter, be careful to not overcook.
Carnival of the Recipes #175
New Year’s Day and New Year’s Eve Traditions
Cooking for New Year’s Day and New Year’s Eve tends to be a random affair punctuated by comfort food and easy to prepare meals to be eaten at parties and in front of the television.
One of the most well-known traditions is that Black-eyed peas are traditionally eaten on New Year’s Day, often with collard greens or mustard greens. The tradition indicates that the eating of black eyed peas will bring good luck and fortune.
With that in mind, we have a couple of Black Eyed Peas Recipes submitted by various members of the Carnival of the Recipes.
And here is another Black Eyed Pea Recipe for good measure:
Black Eyed Peas with Ham
Eating black eyed peas on New Year’s Eve is supposed to bring you luck, or so says Southern tradition. Why leave it to chance when you can cook up a delicious pot of black eyed peas instead?
Cooking black eyed peas at a low simmer instead of a boil will keep the skins from bursting and give the dish a better appearance. Also add salt after cooking is complete as it can make the beans tough.
3 1/2 C canned or frozen (and thawed) black-eyed peas thawed
3 C chicken stock or canned low-salt broth
4 oz finely chopped ham
1 C onion, chopped
2 T balsamic or red wine vinegar
4 garlic cloves, minced
1 bay leaf
1/2 tsp thyme
1/4 tsp (more to taste) crushed red pepper
pepper to taste
Bring all ingredients to boil in heavy large saucepan. Reduce heat to a low simmer and cook, stirring occasionally, until peas are tender, about 45 minutes. Season with salt and pepper.
New Year’s Eve and New Years Day Holiday Traditional Recipes
Carnival of the Recipes for Christmas Recipes Theme: “Countdown to Christmas”
Christmas Recipes presents Christmas Cookies
Read the rest of the Countdown to Christmas Edition of the Carnival of the Recipes by visiting this week’s Carnival.
2 cups sliced almonds
12 ounces milk or semi-sweet chocolate chips
2 sticks butter, cut into bits
1 & 1/2 cups packed light brown sugar
1. Preheat oven to 325º. Spread out almonds on a baking sheet and bake, stirring occasionally, until lightly browned, 5 to 7 minutes. Let Cool.
2. Coarsely chop chocolate chips in food processor, pulsing on and off. Transfer to medium bowl. In same processor bowl, coarsely chop almonds, pulsing on and off. Add to chocolate chips, tossing to combine. Spread half of mixture evenly over bottom of a well-greased 13 x 9-inch baking pan.
3. In a heavy medium saucepan, bring butter and brown sugar to a boil, stirring constantly, over medium heat. Cook 5 to 7 minutes, or until syrup is light golden-brown and just reaches the hard crack stage (300ºF on candy thermometer). At that point, a bit of syrup, when dropped into a boil of ice water, should separate into threads that are hard and brittle.
4. Pour hot syrup evenly over nut mixture. Top with remaining nut mixture, smoothing and pressing down gently with a spatula. Refrigerate until toffee is set and chocolate is firm, about 1-½ hours. Cut into squares or irregular pieces. Store in a tightly covered container in refrigerator up to 2 weeks.
2 cups packed light brown sugar
1 cup kosher salt
3/4 cup sugar
1/2 cup garlic seasoning
1/4 cup chili powder
1/4 cup lemon pepper
1/4 teaspoon onion salt
1/4 cup celery salt
2 tablespoons coarse ground black pepper
2 tablespoons whole celery seeds
1 teaspoon crushed cloves
1 tablespoon cayenne pepper
1/2 cup Mrs. Dash original blend
1/4 cup salt
2 (4-5 pound) racks spareribs
1/2 cup Italian salad dressing
1/2 teaspoon coarse ground pepper
1/2 cup packed brown sugar
1 cup minced dried onion
1 cup Rib Rub
1 (20 ounce) bottle Famous Dave’s BBQ sauce
Mix all rub ingredients. Store in airtight container. Makes 6 cups
Night before smoking, trim ribs of fat. Place in large plastic bag
and pour in Italian dressing to coat. Remove and wipe dressing off.
Sprinkle each rib with pepper and then 1/4 cup of brown sugar and
1/2 cup onion flakes. Wrap each rib in plastic and refrigerate
The next morning remove from wrap and wipe off ribs. Coat front and
back with rib rub and rub into meat. Using a chimney charcoal
starter get 15 briquettes red hot. Place coals on end of grill and 1
pound of green hickory around coals. Use water-soaked hickory chunks
if you can’t get fresh cut hickory. Keep internal temp of grill at
200 to 255 degrees F. Add more charcoal and hickory chunks every
hour as needed. Place ribs bone side down but not directly over hot
After 3 hours, remove ribs from grill and wrap in aluminum foil.
Hold in covered grill at 180 to 200 degrees F for 1 1/2 to 2 hours
or until fork tender. Build hot bed of coals over entire bottom of
grill. Place ribs on grill to add char flavor. When meat becomes
bubbly it is done. Slather with BBQ sauce. Let heat caramelize sauce
(secret to tender smoky ribs).
Servings 5- 6
Crockpot Shredded Beef Sandwiches
1 (3 lb) boneless beef roast
1 medium onion, chopped
1/3 cup vinegar
3 bay leaves
1/2 tsp salt (optional)
1/4 tsp ground cloves
1/8 tsp garlic powder
12 hamburger buns, split
Cut roast in half; place in a crockpot. Combine next
5 ingredients; pour over roast. Cover and cook on low
heat for 10 to 12 hours or until meat is very tender.
Discard bay leaves. Remove meat and shred with a fork.
Serve on buns.
NUTRITIONAL ANALYSIS: One 1/2 C. serving (prepared without salt,
calculated without bun) equals: 173 calories, 53 mg sodium,
78 mg cholesterol, 2 gm carbohydrate, 26 gm protein, 6 gm fat
DIABETIC EXCHANGES: 3 lean meat