Tuesday, January 15, 2008

Andrea's Garlic Salad

This stuff is AWESOME - we've made it for years, it's a great recipe... ~ jan

Andrea's Garlic Salad

DRESSING
Mix together and refrigerate at least 2 hours before serving:
3/4 cup of extra virgin olive oil
juice of 1 lemon
3-5 cloves of garlic crushed
1/4 tsp freshly ground black pepper
1/4 tsp salt
1 tbsp sugar

SALAD
1 head of Romaine
1/2-1 lb. of bacon, cooked crisp and diced
2/3 cup of toasted almonds
1/3 cup Parmesan cheese
1 cup julienned Swiss cheese
2 cups of sliced plum tomatoes, or cherry
tomatoes quartered
1 cup of croutons

Serves (about) 6

Saturday, January 5, 2008

CranApple Pie


1 bag of fresh cranberries, washed and rinsed
3 cups sliced apples (I used Golden Delicious)
1 cup sugar
1/2 cup brown sugar
1/3 cup cornstarch
2 teaspoons cinnamon
1/2 teaspoon nutmet
3 tablespoons butter

Mix pie ingredients together and let sit for about fifteen minutes while you prepare crust.

Bake at 375 for fifteen minutes in 9" pie crust, then turn over to 350 and bake until golden brown and bubbly, approximately another 45 minutes.

This is a great pie. ~ jan

Moist Devil's Food Cake with Mrs. Milman's Chocolate Frosting



  • 3/4 cup unsweetened Dutch-process cocoa powder, plus more for pans
  • 1/2 cup boiling water
  • 3 cups sifted cake flour (not self-rising)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/4 cups sugar
  • 4 large eggs, lightly beaten
  • 1 tablespoon pure vanilla extract
  • 1 cup whole milk
  • Mrs. Milman's Chocolate Frosting
1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pans

Directions

  1. Preheat oven to 350 degrees. Butter three 8-inch round cake pans. Line bottoms with parchment; butter parchment. Dust with cocoa powder; tap out excess. Set aside. Sift cocoa powder into a medium bowl; whisk in boiling water. Set aside to cool.
  2. Sift together flour, baking soda, and salt into a large bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until creamy. Gradually mix in sugar until pale and fluffy, 3 to 4 minutes. Add eggs, a bit at a time, mixing well between each addition; mix until well blended. Mix in vanilla.
  3. Whisk milk into reserved cocoa mixture. With mixer on low speed, add flour mixture to butter mixture in 3 batches, alternating with the cocoa mixture.
  4. Divide batter evenly among prepared pans; smooth tops with an offset spatula. Bake, rotating pan halfway through, until a cake tester inserted into centers comes out clean, 35 to 45 minutes. Let cool in pans on wire racks 15 minutes. Turn out cakes onto racks; remove parchment and re-invert. Let cool completely.
  5. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1 1/2 cups of frosting. Place the second layer on top and repeat process with another 1 1/2 cups of frosting. Place the remaining layer on top of the second layer, bottom side up. Spread entire cake with remaining 3 cups frosting.
Source: Martha Stewart Living