New Year's Eve Strudel

apple strudel

New years eve special
dough:

1 1/2 cup flour add more if needed to make dough pliable and not too sticky
1 egg
1/2 t. salt
1/2 t. yeast
3 T. sugar
1/3 cup water lukewarm
5 t. oil
put in bread maker on dough setting
roll out thin.
place in buttered casserole dish and wrap over filling.  can braid the top for a creative effect.
bake till browned and then bake till done with foil on top.

filling:
1/2 cup bread crumbs
1/2 cup flour
3 T. butter melted
2/3 cup sugar
2 t. lemon juice
3/4 cup cranberries, optional
2 1/2 lbs. about 6-8  apples  chopped tiny
1 T. Rum

after baking ice with cream cheese icing with added cinnamon.
yummy!

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Mom's German Chocolate cake

Mom's German choc. cake

preheat if you have electric oven to 350

2 c. sugar

2 c. flour

1/4t. salt

3 T. Cocoa powder

1 cup coconut milk   (or if you want 1 cup coconut and 1 c. water)

3/4 c. oil

1 t. soda

1/2 c. buttermilk (regular milk plus vinegar 1/2 t.)

1 t. vanilla

1 T. rum or 1 t. rum flavoring

2 eggs

beat hard with electric beaters till fluffy

oil and flour pans first then pour in batter

I use 9x 13 pan but you could do two round cake pans.  

Bake for 35 min.  check to see if cake is pulling away from sides

if it is then it is ready. you can also use the toothpick method

Frosting

Make while cake is cooking and then pour over hot cake

1 cup evaporated milk

1 cup sugar

3 egg yolks

1/2 c. butter

1 t. vanilla

1 t. rum flavoring or 1 T. rum

Cook on low heat till thick.  if the eggs are room temp they will be ok, but if they separate in the frosting you can just run in the blender for a min.  makes it really smooth

as it cools it will thicken as well.

pour on hot cake and top with pecans and coconut all over.  I also put on chocolate chips.  you could do this first then the nuts, last the coconut.

yum!!!

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avacado wrap

White beans mashed with ripe avocado and blended with sharp Cheddar and onion makes an incredibly rich, flavorful filling for this wrap. The tangy, spicy slaw adds crunch. A pinch (or more) of ground chipotle pepper and an extra dash of cider vinegar can be used in place of the canned chipotles in adobo sauce.

• 
  
• 
  
• INGREDIENTS:
• 
  
• 2 tablespoons cider vinegar
• 1 tablespoon canola oil
• 2 teaspoons finely chopped canned chipotle chile in adobo sauce, (see Note)
• 1/4 teaspoon salt
• 2 cups shredded red cabbage
• 1 medium carrot, shredded
• 1/4 cup chopped fresh cilantro
• 1 15-ounce can white beans, rinsed
• 1 ripe avocado
• 1/2 cup shredded sharp Cheddar cheese
• 2 tablespoons minced red onion
• 4 8- to 10-inch whole-wheat wraps, or tortillas

• 
  

PREPARATION:

1. Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.
2. Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.
3. To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.

NOTES:

• Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep at least 2 weeks in the refrigerator or 6 months in the freezer.
• 
  
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tuna salad

Mediterranean Tuna Antipasto Salad

From EatingWell:  July/August 2009
 INGREDIENTS
1 15- to 19-ounce can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed

2 5- to 6-ounce cans water-packed chunk light tuna, drained and flaked (see Note)

1 large red bell pepper, finely diced

1/2 cup finely chopped red onion

1/2 cup chopped fresh parsley, divided

4 teaspoons capers, rinsed

1 1/2 teaspoons finely chopped fresh rosemary

1/2 cup lemon juice, divided

4 tablespoons extra-virgin olive oil, divided

Freshly ground pepper, to taste

1/4 teaspoon salt

8 cups mixed salad greens

Black Forest Torte

I went to the huge, newly remodeled central world in Bangkok last spring. So nice to be able to have said that I did go there before it was destroyed by fire. Actually I went three times. Such a massive wonderland of different boutiques and restaurants! I am sure they will begin building again to restore this amazing place very soon. How could Bangkok do without it?

The Centara Hotel which is in connection with Central World had a little cafe at the sky train entrance. They sold delightful sandwiches and pastries and of course the full range of espresso coffee drinks.

The Black Forest cake was superb. I found myself going back for another the next day, but instead, because of my waistline, only walked slowly by and peered longingly in the glass counter where it was so beautifully displayed.

This is not a low fat treat!

I always take a good look at the food I eat and try to figure out a recipe of how to repeat or make a similar. So here it is:

Black Forest Torte

1st layer

nice soft chocolate cake that is not too sweet.

Soaked in Brandy syrup

2nd layer

chocolate mousse. The way I make this is adding powdered sugar, vanilla and almond flavorings plus cherry brandy if desired to whip cream. then add cocoa powder to taste. 1 or 2 heaping tablespoons.

3rd layer

Chocolate cake layer number two also soaked

4th layer

cherry pie filling to which cherry brandy was added

5th layer

cream I whip cream with vanilla and a pinch of salt plus a couple tablespoons of powdered sugar.

the the last layer is cocoa sprinkled on top.

decoration includes cherry and a piece of dark chocolate

keep in fridge till ready to eat

can be made in individual dishes or one large glass torte dish.

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meat patties

Make humus according to directions except add fahita mix

Then make meat patties

Ground beef, egg, bread crumbs and spices, fahita mix

fry with olive oil till browned.

make wraps with humus, meat, avacado lettuce tomato and dressing.

Dressing

equal parts of mayo and yogurt or sour cream

add salsa until salad dressing consistency. add cajun spice and garlic powder.

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potato salad

I made the most amazing potato salad the other day, boil potatoes with garlic. drain. pick out the garlic for the dressing. place in blender with mayo and avacado, celery, cilantro and spices, garlic pwdr. cumin, and cajun spice plus ginger if desired.

amazing!

can add apples if you want.

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Blueberry muffins with crumb topping

Muffins that work are hard to find. When I find a recipe I can count on, I use it over and over again just varying the ingredients to suit what I have. I found a recipe from Enlightened Cooking that I tried and it was so great, I find I can hardly improve on it. But here it is my variation with some crumb toppings added and that made it extra special.

2 cups of flour I use 1 cup white or whole wheat and 1 cup barley flour

Barley flour makes everything so fluffy.

1 cup sugar I use brown natural sugar

1 1/2 t. baking powder

1 t. salt

1/2 t. soda

2 t. vanilla

3/4 cup milk or yogurt

1/4 cup oil or butter

1 egg beaten

2 cups fruit. in this case I used frozen blueberries

1/3 cup nuts, I used almonds

makes 12 muffins

oven 400

Combine dry ingredients, make a well in center, add wet ingredients that have been beaten together. Stir till just moist.

Fold in fruit and nuts.

Sprinkle with topping:

1/2 cup nuts

1/2 cup packed brown sugar

1/4 cup flour

2 T. butter

mix in processor until crumbs stick together just a bit.

Fill the muffin tins with muffin papers or oil and flour the tins. Fill each cup halfway with batter.

spread on top of each muffin just before baking.

push down a bit so as not to fall off when baking.

If you wanted to make this a sweet bread it would make one loaf.

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crab alfredo

You can use imitation crab for this recipe. See http://ask.yahoo.com/20030110.html for what imitation crab really is. Real crab meat would work great as well.

1 pkg. of imitation crab meat. About 1- 2 cups.

1/4 c. butter

1 can mushroom soup

1 can cream of chicken soup

1 cup yogurt

1/4 c. celery minced

garlic powder to taste

italian herb mix to taste

pepper and garlic blend to taste

Cajun spice to taste optional

melt butter in pan and heat crab through, then add the soups, celery and yogurt and season. Heat till just hot but not boiling.

pour over penne pasta and top with buttered bread crumbs or mozzarella cheese.

Bake 20 min. or till crumbs are browned a bit or cheese is melted.

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Japanese Salmon with Siiyuu sauce

Place salmon steaks, three or four, in a roaster which has been oiled liberally with olive oil.
Make sauce and spread half over fish.  Bake 20 min.

add remaining sauce and serve with green onions and corriander.

Sauce:
2 T. rice vinegar
2 T. siiyuu sauce
2 T natural sugar
1 T. molasses
2 T. soy sauce
2 prunes
1 T. cornstarch
Place in blender till smooth

boil till thickened a little
add sesame seeds. about 1/4 cup

divide half for dipping sauce

the other half add one more t. rice vinegar and put all over fish


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New Year's Stuffed Chicken Roast

8 Chicken breasts
open and pound lightly careful not to make holes in flesh.  flatten so you can roll around the stuffing.
pat chicken dry

stuffing 1/2 cup bread crumbs half and half cornbread and whole wheat
1 large can peaches  drained and squished
herbs  thyme and provencial
garlic several cloves
butter  1/2 cup softened
cajun spice, salt pepper to taste

Mix peaches herbs and garlic with crumbs and add softened butter.

stuff chicken breasts and tie with string, optional bacon.

sprinke with cajun season salt and pepper

place in roaster
add 1/4 cup peach juice
1 cup white wine
cover with foil
bake  350 degrees until golden 40 min.  basting often

after baking, take out of roaster and place on platter.
Make gravy from
drippings in the roaster.  put directly on the fire add 1 1/2 cup broth (chicken broth) with 2 heaping T. of flour
add to juices and stir till thickened.  Add extra wine if needed


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