Removing Marks & 'Gunk' from Kitchen Cabinets

Wednesday, August 31, 2016



Removing Marks & 'Gunk' from Kitchen Cabinets
Ingredients:
2 parts baking soda
1 part oil (the best is vegetable oil) 

Mix together and apply with a soft cloth or paper towel.



Apple and Kohlrabi Salad with Walnuts and Goji






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A crunchy, tangy kohlrabi apple salad with red pepper, goji berries, walnuts and feta cheese in a raspberry-honey vinaigrette. Awesome as a starter or as a light meal on its own.



SaladDressing

  • 1 Kohlrabi, peeled and grated
  • 1 Apple, thinly sliced
  • 1 Red pepper, seeded and thinly sliced
  • 1 Handful Mixed greens
  • 2 tbsp Walnuts, toasted and roughly chopped
  • 50 g Feta, crumbled
  • 1 tbsp Goji berries

  • 2 tbsp Honey
  • 1 tbsp Dijon mustard
  • 1 clove Garlic, minced
  • 2 tbsp Raspberry vinegar
  • 3 tbsp Olive oil
  • Salt and pepper


  1. To prepare the kohlrabi, wash and peel off the tough outer skin and thinly slice the kohlrabi. And cut the apple and red pepper into thin sticks too.
  2. To make the dressing, add all the dressing ingredients in a jar, close tightly and vigorously shake the jar to blend all of the ingredients.
  3. Place the mixed greens in a serving dish. Top with kohlrabi, apple and red pepper. Add the crumbled Feta, toasted walnuts and goji berries. Pour some dressing over and toss to combine.






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Green Bean Peach Salad with Pinenut and Truffle

Wednesday, August 24, 2016





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Peaches and grapes add sweetness to this healthy green bean salad that everyone is sure to love and it gets an earthy boost and richness from the addition of black truffles and buttery pine nuts. The salad has a beautiful contrast of bright colours, textures and flavours and makes a wonderful accompaniment to any meal.



DressingSalad

  • 6 pcs Sun-dried tomatoes in olive oil, drained
  • 60 ml Olive oil
  • 20 ml Truffle oil
  • 30 ml Balsamic vinegar
  • 1 tsp Maple syrup
  • 1 clove Garlic
  • Handful of flat parsley leaves
  • Salt and pepper

  • 500 g Green beans, trimmed
  • 2-3 Ripe yet firm peaches, sliced
  • Handful of grapes, optional
  • 2 tbsp Pine nuts, lightly toasted
  • 1 Jarred truffle, sliced


  1. Add all ingredients for the dressing to a blender or food processor. Pulse until smooth. Taste and season. Pour into a jar with lid and chill until ready to use.
  2. Bring a large saucepan of salted water to a boil. Add trimmed beans and cook until crisp-tender, about 3 minutes. Drain and refresh in iced water.
  3. Drain and place them in a salad bowl. Add the sliced peaches, grapes, if using, and drizzle with the prepared dressing. Toss gently to combine.
  4. Place on a serving platter. Sprinkle with pine nuts and sliced truffle. Serve.





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Chickpea and Cucumber salad with Yoghurt Dressing

Wednesday, August 17, 2016





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Starring homegrown cucumber, this refreshing Greek-style salad is perfect for a fast and fresh side. It is simple to make and packed with flavour and freshness.


hickpea and Cucumber salad with Yoghurt Dressing

adapted from taste


  • 500 g Chickpeas, fresh cooked or canned
  • 2 Mini cucumbers, halved and sliced
  • 1/2 Red sweet pepper, diced
  • 2 stalk Spring onions, sliced
  • 1/2 cup Mint leaves, chopped
  • 1/2 cup Greek style plain yoghurt
  • 1 clove Garlic, minced
  • Salt and pepper


  1. Combine chickpeas, cucumber, diced peppers, spring onions and mint leaves in a large bowl.
  2. Mix yoghurt and garlic together and season with salt and pepper. Fold through chickpea mixture. Cover and refrigerate until ready to serve.






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KFC STYLE GRAVY

Thursday, August 11, 2016



4 tbsp. butter or shortening
5 tbsp. flour
1/4 tsp. sage - OPTIONAL
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 beef boullion cube
1 chicken boullion cube
2 cups water


Boil the water and add bouillon cubes; stir until dissolved. Set aside.
Add flour, sage, garlic powder and black pepper in small bowl. Mix and set aside.
Add butter in saucepan over low heat; heat until butter is melted, stirring as needed.
Add flour mixture to melted butter, stirring constantly.
Cook until it takes on a golden brown color.
Slowly pour the bouillon water to the flour/butter mixture. Stir or whisk constantly to prevent lumps.
Turn the heat up to medium and continue cooking until you have a creamy, pourable gravy sauce



Lemon Crinkle Cookies




1 box lemon cake mix
1 egg, lightly beaten
1 8-ounce container Cool Whip, thawed
½ to 1 cup powdered sugar

Preheat oven to 350.
In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky!
Form dough into tablespoonfuls and roll in powdered sugar.
Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet; then remove to wire rack to cool completely.



Momma's Homemade Bread Rolls




8 ounces (1 cup) warm water (80 degrees F)
3 tablespoons softened butter or margarine
3 cups bread flour
3.5 tablespoons sugar
2 tablespoon dry milk
1 teaspoon salt
2 teaspoons active dry yeast or 1.5 teaspoons bread machine yeast
softened butter or slightly beaten egg white for browning

You can use a bread machine to make this dough or a mixer with a dough hook. Of course, you can do it the old fashion way like my Momma did it . . . and mix it by hand.
Get the water, butter or margarine, flour, sugar, dry milk, salt, and yeast all mixed and kneaded thoroughly. Let the dough rest for about 15 minutes on a floured surface. No cheating. Let it rest :-)
Next you will be shaping the dough as desired. Grease your pan or baking sheet with whatever you choose (butter or spray) and then get your dough shaped and ready to let rise.
Have fun!! Rolls, bread sticks, divided in a muffin pan . . . they are all great shapes to make using this recipe.
Cover your finished dough and place it in a warm, draft-free place until double in size, about 45 minutes to an hour.
After the dough has risen, brush with butter or slightly beaten egg white and then bake in a pre-heated, 350 degree F oven for 15 to 20 minutes, or until golden brown.



Tater Tot Casserole




1 pound ground beef
1 1-pound package tater tots
2 10-ounce cans condensed cream of mushroom soup (or 3 cans if you want it extra creamy)
1 or 2 14-ounce cans vegetables (whole-kernel corn, green beans, etc.)
Onion and garlic powder (optional)

Directions:
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Preheat oven to 350 degrees.
While the oven is preheating, brown the ground beef (seasoning to taste as you cook) and drain off the grease.
Spread the beef in the bottom of a 2- to 2½-quart baking dish.
Drain the liquid off the vegetables and spread them over the meat.
Using a rubber spatula, spread the cans of soup over the top of the vegetables and meat. Use the soup as is, straight from the can. Do not mix it with anything.
Arrange a layer of tater tots over the top of that.
Bake, uncovered, at 350 degrees for 50 minutes.
Top with your favorite variety of shredded cheese as you serve.



Spelt Almond Bakewell Slices

Wednesday, August 10, 2016





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A classic English shortcrust pastry, adapted from taste, with a hidden layer of raspberry jam, on top of which is a almond-flavoured cake and a topping of flaked almonds. It freezes well and makes a wonderful treat for afternoon tea.




PastryAlmond Cake

  • 180 g Butter, chilled and diced
  • 2 tbsp Raw brown sugar
  • 1/2 tsp Vanilla powder
  • 1 Large Egg yolk
  • 280 g White spelt flour
  • 1 tbsp Iced water

  • 150 g butter, softened
  • 100 g Raw brown sugar
  • 1/2 tsp Vanilla powder
  • 3 Eggs
  • 150 g Almond meal
  • 50 g White spelt flour
  • 1/2 tsp Baking powder
  • 150 g Raspberry jam
  • 40 g Flaked almonds

  1. Make Sweet Shortcrust Pastry: Place flour, sugar, vanilla powder and butter in a food processor. Process until mixture resembles fine crumbs. Add yolk and iced water. Process until pastry just comes together, adding extra water if necessary. Turn out pastry onto a lightly floured surface. Knead gently until smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.
  2. Grease and line a 28cm square springform pan. Press the pastry into the bottom of the prepared pan. Prick the base with a fork and refrigerate for 30 minutes.
  3. Preheat oven to 180C/350F. Line pastry case with baking paper. Fill with pie weights or uncooked beans and blind-bake for 10 minutes. Remove the beans and paper. Bake for 7 to 8 minutes or until base is light golden. Set aside to cool slightly. Spread the pastry case with raspberry jam, leaving a 1cm gap around the edge. Reduce oven temperature to 160C/320F.
  4. Cream butter, raw sugar and vanilla powder until light and fluffy. Beat in eggs, one at a time. Beat in almond meal, spelt flour and baking powder. Spread the filling over the jam and sprinkle with flaked almonds.
  5. Bake for about 40 minutes until nicely golden brown and the filling is just firm to the touch. Stand in pan to cool completely. Cut into slices and serve.





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http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com



Melted milk chocolate or dark chocolate

Monday, August 8, 2016



Ingredients:

3 cups coconut flakes
1 cup condensed milk

Instructions:

Mix the shredded coconut with condensed milk,mold into oblong shape, add them to freezer for 20 minutes and then dip them in melted chocolate. 
Stick Almonds in them and have Almond Joys Be creative!!!!



Chicken and Dressing Casserole




cornbread (about 4 C. crumbled)

4 large chicken breast, cooked and cubed
1 10.5 oz. can cream of mushroom soup
1/2 tsp. poultry seasoning (optional)
4 eggs, boiled and chopped
1 small onion, chopped
1/2 tsp. black pepper
1 stalk celery, diced
2 C. chicken broth
2 T. melted butter
1/4 tsp. salt

Combine all ingredients in a bowl and pour into a 9 x 13, lightly greased casserole dish. Bake at 350 degrees for 40-50 minutes or until set.

Gravy:

1/2 C. unsalted butter
1/2 C. all purpose flour
1 quart chicken stock
1/3 C. heavy cream
1/4 tsp. salt
1/2 tsp. black pepper
pinch of cayenne pepper

Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually whisk in chicken stock. Reduce heat to low and cook and stir until thick enough to coat the back of a spoon, 4-6 minutes. Stir in heavy cream, and season with salt, pepper, and cayenne pepper.

Serve the casserole with gravy over the top and a big side of mashed potatoes. 



COOKIES AND CREAM





1 bag Oreos, crushed 
8oz cream cheese, softened 
1/4 cup butter 
1 cup powdered sugar 
3 cups milk 
2 sm boxes instant vanilla pudding 
1/2 tsp vanilla 
12 oz Cool Whip, thawed 

Cream together cream cheese, butter & powered sugar & vanilla. In separate bowl mix milk & pudding chill until set. Fold in cool whip after pudding has set. Add cream cheese mixture, layer with Oreos... Chill until ready to serve!



ORANGE CREAM FRUIT SALAD

Saturday, August 6, 2016



2 cups white sugar 
1 teaspoon ground cinnamon 
1 teaspoon ground nutmeg 
1 pinch salt 
1/2 cup butter 
6 sweet potatoes, peeled and sliced 
1 tablespoon vanilla extract

How to make it:

In a small bowl, mix the sugar, cinnamon, nutmeg, and salt together.
Melt butter in a large skillet over medium heat; add sweet potatoes, and stir to coat. 
Sprinkle sugar mixture over the sweet potatoes, and stir. 
Cover skillet, and reduce heat to low. 
Cook, stirring occasionally, for 1 hour, or until the sauce is dark and the potatoes are candied. 
They should be tender, but a little hard around the edges.
Stir in vanilla, and serve.



Banana pudding cake recipe




1 boxyellow cake mix
2 tbspbanana extract
1 box3.4 banana pudding mix
11mashed banana
1 1/2 cupmilk
3eggs
1/2 cupvegetable oil
Filling/Filling
1 box3.4 instant banana pudding mix
1 cupmilk
1 cupcool whip
110.6 oz real cream cheese cool whip frosting

Preheat oven to 350

Add cake items together bake as directed on the box in too 8 inch cake pan spray well let cool completely

Make filling by adding milk and pudding together let sit in fridge for 10 minutes until thicken then add cool whip combining well then add to cake .

Take remaining mix from filling and add 1 10. 6 ounce real cream cheese Cool Whip frosting then frost your cake and garnish as desire with vanilla wafer cookie.
Enjoy peopl



Marinated Cucumbers, Onions, and Tomatoes

Thursday, August 4, 2016



3 medium cucumbers, peeled and sliced 1/4 inch thick
1 medium onion, sliced and separated into rings
3 medium tomatoes, cut into wedges
1/2 cup vinegar
1/4 cup sugar
1 cup water
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
1/4 cup oil

Combine ingredients in a large bowl and mix well.
Refrigerate at least 2 hours before serving



GRANDMOTHER PAUL'S RED VELVET CAKE




Ingredients

1 teaspoon vanilla
1 cup buttermilk
1 teaspoon salt
2 1/2 cups cake flour
3 sticks butter, 2 for cake, 1 (softened) for icing
2 oz red food coloring
2 tablespoons cocoa
2 cups sugar
2 eggs
1/2 teaspoon baking soda
1 tablespoon vinegar
1 (16 oz) box confectioner's sugar
1 cup marshmallows, melted
1 cup shredded coconut
1 cup pecans, chopped
1 (8 oz) package cream cheese

Preheat oven to 350°. Beat eggs; add sugar. Mix cocoa and food coloring. Add 2 sticks butter and egg mixture; mix well. Sift together flour and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine soda and vinegar and add to mixture. Pour into three 8-inch round greased and floured pans. Bake for 20 to 25 minutes, or until tests done.
Icing:
Blend cream cheese and 1 stick softened butter. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.



Butterscotch Cake with Caramel Icing




2 Cups Brown Sugar
1/2 Cup Butter
1 teaspoon vanilla
2 Eggs
2 Cups Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon salt
1 Cup Buttermilk

How to make it

Preheat oven to 350 degrees. Grease and flour (or line with parchment) two 9" or three 6" round pans.

Cream the butter and sugar with an electric mixer on medium until fluffy. Add vanilla, then add eggs one at a time, beating on low just until they are mixed in. 

In a separate bowl, sift together the flour, baking soda, baking powder and salt. Starting with the flour mixture, add the flour and the buttermilk (alternating one then the other) into the sugar/egg mixture on low speed. When everything is mixed in, scrape down the bowl by hand.

Pour batter into the pans and bake for 25-30 minutes, until a toothpick inserted in the middle comes out clean.

Cool before frosting.

Caramel Icing:

1 1/2 cups Brown Sugar
1 Tablespoon flour
1/4 Cup butter (plus 2 tablespoons for later) 
1/4 Cup Milk
1 teaspoon vanilla

In a small saucepan, mix together all ingredients except the vanilla and the extra 2 Tablespoons of butter. Heat over medium and bring to a boil. Stirring frequently to prevent burning, let the mixture boil for a good one minute. (I actually use a candy thermometer and let it reach 238 degrees, but if you don't have one, just make sure you boil it for a good solid minute). 

Take off the fire and add in the vanilla and the 2 Tablespoons butter. Cool the mixture, occasionally giving it a vigorous stir, until it is still warm (but not HOT) and has thickened enough to spread. Spread it over the cake, moving fairly quickly because it will set as it cools. It will be a thin coating, not a thick layer. Let it set completely before cutting into the cake.



Peanut Butter Brownie Trifle




1 fudge brownie mix (13-inch x 9-inch pan size)2 packages (13 ounces each) miniature peanut butter cups
4 cups cold 2% milk
2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 cartons (8 ounces each) frozen whipped topping, thawed

Prepare brownie batter according to package directions. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces. Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.



Coconut Orange Cake





1 orange cake mix (I used Pillsbury Moist Supreme Creamsicle cake mix)
1 cup flaked, sweetened coconut
Tools: Cake Leveler for beautiful even cake layers
Frosting:
1 (15 oz.) can mandarin oranges, do not drain, crushed
Note: If you are using mandarin oranges for garnish, be sure to set a few aside
1 (5 oz.) large instant vanilla pudding mix (not prepared)
1 cup flaked, sweetened coconut
1 (8 oz.) frozen whipped topping, thawed

How to make it:

1. Preheat oven to 350-f degrees. Line two 9" cake pans with parchment paper and then spray with nonstick baking spray.
2. Prepare the cake mix according to the package directions. After the cake has been mixed well, stir in 1 cup of coconut. Bake according to cake mix instructions for two 9" cake pans. After cooked through, remove from oven and let cool.
3. Prepare frosting: In a large mixing bowl, crush the mandarin oranges with their juices with an electric mixer. Mix in the instant pudding mix and coconut and mix well. Fold in the whipped topping until combined.
4. When the cakes are cool enough to handle, remove them from the pans and set on a flat surface. Using a cake leveler, cut the tops off both of the cakes to get a flat surface. Take one of the cakes and place the cut side down on the cake plate. Add a layer of frosting. Place the 2nd layer cut side down on top of the frosting layer. (This will give you a perfectly flat surface on the top of the cake for great looking frosting). Frost the top and sides of the cake. Garnish with a few mandarin oranges if desired.
5. Let chill in the fridge for several hours before serving.



Cherry, Raspberry and Watermelon salad with Fig Balsamic Syrup

Wednesday, August 3, 2016





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Beat the heat with this light, juicy, and amazingly refreshing watermelon salad drizzled with a sweet, tart and fruity fig balsamic vinegar syrup. You can crumble over some feta to add a savoury bite and chopped pistachios for an added crunch to this fruit salad.


Cherry, Raspberry and Watermelon salad with Fig Balsamic Syrup

adapted from taste


  • 200 g Fresh cherries, halved, stones removed
  • 1 Small seedless watermelon
  • 120 g Fresh raspberries
  • Lemon balm or mint leaves
  • Fig balsamic syrup


  1. Use a large sharp knife to cut the watermelon into 1cm-thick slices. Use 3cm, 6cm and 8cm star-shaped pastry cutters to cut shapes from the watermelon.
  2. Arrange the watermelon, cherries, raspberries and lemon balm leaves on a serving platter. Drizzle the syrup over and serve immediately.





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http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com



Homemade Chocolate Cake

Tuesday, August 2, 2016



Ingredients
1 1/2 c cake flour
1 1/4 tsp baking powder
1 tsp salt
1/2 c cocoa powder
2/3 c vegetable oil
1 c buttermilk
1 tsp vanilla extract
2 eggs
1 1/4 c sugar

Directions Step-By-Step
1- Heat oven 350F. In a large bowl sift together the first 4 ingredients.

2-Then add the next 3 ingredients & beat until very smooth.

3-Then in a separate bowl beat the eggs until thick & foamy. Then gradually add in the sugar & continue beating until well mixed.

4-Then add into the first bowl & mix well.

5-Pour into 2 waxed paper lined 8-inch cake pans.

6-Bake for about 35 to 40 mins.



Italian Love Cake




Ingredients
1 box marble cake mix
2 pt ricotta cheese
3/4 c sugar
4 eggs
1 tsp vanilla
3 3/4 oz instant chocolate pudding
1 c milk
8 oz whipped topping

Directions 
1 Mix Cake mix as directed on box. Pour this into a 9x13 cake pan that is greased and floured.

2 In a bowl combine the ricotta, sugar, eggs,and vanilla. Mix well. Spooon over top of unbaked cake. Bake for 1 hour in a 350 degree oven. Cool completely.

3 Mix pudding with the milk and fold in whipped topping. Spread over cake and then refrigerate until topping is set or ready to sevre.

4 NOTE: For marble cake you can use a yellow cake mix and hold out one cup of yellow mix already made and mix 1/4 cup of cocoa into the one cup of yellow mix. spoon the cocoa mix over yellow cake mix and run a knife thru it to make a marble cake.



Flavor Pound Cake




Ingredients
1 c crisco
3 c sugar
6 large eggs
3 c flour
1 c butter milk
1/4 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 tsp rum flavoring or 2 tab. rum
1 tsp coconut flavoring
1 tsp butter flavoring
1 tsp brandy flavoring or 2 tab. brandy
1 tsp almond flavoring

1- In a large mixing bowl cream Crisco and sugar for 7 to 10 minutes. 

Add eggs one at at time beating well after each egg.

2-Sift dry ingredients together. Add alternating with buttermild. Start and end with dry ingredients. Add flavorings and mix well.

3-Bake in a well greased and floured bunt pan.

Start in a COLD oven at 325 degrees and bake for 
1 hour and 15 minutes or until done.

4-GLAZE:
In a sause pan combine 1 cup sugar 1/2 cup water and 1 tsp. almond flavoring.
Bring to a boil and spoon over hot cake.



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