Friday, February 27, 2009

Harvest Clover Rolls

Fresh dinner rolls for the table are not so difficult as some might think. This recipe makes a light, flavorful, very slightly sweet dinner roll that looks pretty, too.

1 1/4 cups warm water

2 ½ tablespoons dry yeast

1/4 cup honey

1 ½ tsp salt

1 ½ - 1 3/4 cups of whole wheat flour

1 ½ - 1 3/4 cups of white flour

(You will also need a muffin tin for 12 muffins)

Combine warm (but not hot) water, yeast, and honey in a large, warm bowl and allow to proof for five minutes. You should see bubbling on the surface after five minutes. If you do not, you should start over with fresh yeast.

Add the salt and most of the flour, stirring with a spoon. Gradually add in more flour while working with the hands to make a dough that is moist but does not stick to the fingers. Knead the dough for eight full minutes by hand, or if you have a machine kneader, allow it to work the dough for five minutes. Allow the dough to rise in the bowl, covered, in a warm place, for about 40 minutes until double in size.

When dough has doubled, reheat oven to 350 degrees Fahrenheit. Grease a 12 part muffin tin. Punch down and divide into two roughly equal parts, and each part half again. Each quarter of the dough will now make three rolls. Divide a quarter into three parts, and working with one part, divide again into three. Roll each smallest part into a ball and place three balls into one section of a greased muffin tin.

When all rolls are prepared, cover and allow to rise in a warm place until double, about 25 minutes. Bake at 350 degrees Fahrenheit for about 20 minutes until lightly brown. To serve, place a clean tea towel in a basket or large bowl. Place the rolls on the towel and then fold in the corners. This will help the rolls to stay warm at the table. By CD Mohatta

Sunday, February 22, 2009

Sweet Pepper and Calamari


* 1/2 cup olive oil (not extra-virgin)

* 20 baby sweet red peppers, whole

* 3 large cloves garlic, peeled and halved lengthwise

* 1shallot, peeled and cut into 1/4-inch-thick slices

* 3 branches fresh thyme

* Pinch cayenne

* Fine sea salt, to taste


* 1 tablespoon olive oil (not extra-virgin)

* 1/2 pound cleaned baby squid, bodies only, skinned and cut across into

* 1/4-inch-wide slices

* Fine sea salt, to taste

* Freshly ground white pepper, to taste

* Cayenne, to taste

* 1 small clove garlic, peeled and finely diced

* 2 tablespoons chopped fresh Italian parsley

* 2 teaspoons fresh lemon juice

* 2 teaspoons balsamic vinegar

For the confit, at least 1 day before serving, Sweet Pepper and Calamari place the olive oil, peppers, garlic, shallot, thyme, cayenne, and salt in a large saucepan over low heat. Cover the pan and bring to a simmer. Adjust the heat so the oil is at a slow simmer and cook, turning the peppers in the oil from time to time, until very soft, about 15 minutes. Let cool, cover, and refrigerate. (The recipe can be made to this point up to 2 days ahead.)Stem the peppers and reheat them in their oil.

For the calamari, heat the oil in a 10-inch nonstick skillet over high heat until just smoking. Season the squid with salt, pepper, and cayenne. Place the squid in the skillet and saute until they turn white, about 1 1/2 minutes. Add the garlic, 1 tablespoon of parsley, and the lemon juice. Saute for 1 1/2 minutes more.

To serve, arrange 5 peppers in a circle around each of 4 large plates (reserving the oil), with the stem ends toward the center of the plate and leaving a 1-inch border between the peppers and the plate rim. Place the calamari in the center of the plate. Spoon the oil from the peppers in a circle outside the peppers. Drop a little balsamic vinegar over the oil. Sprinkle the remaining tablespoon of parsley over the oil and serve immediately. By jaffar

Tuesday, February 17, 2009

Great Recipes for Deviled Eggs

Boiled eggs with a dressed-up yolk have been around since ancient Romans poured sauces of wine, honey, pine nuts and herbs on them. By the Renaissance time, eggs stuffed with savory spices were common.
Like other dishes that have gathered attention recently, such as designer macaroni and cheese and riffs on meatloaf, this latest interest in deviled eggs rode in on many streams.

With the economy going to hell, and gas prices so high, you're talking about a lot of depressing things going on.
During my childhood the deviled eggs were a family picnic staple. They're simple and rustic, made with the most basic ingredients, but we never could get enough of them.

I have been known to devour a dozen of these in one sitting. These were quick and easy. If you want them to be a little prettier, put the egg filling into a freezer bag, make a cut off of one corner of the bag, and pipe them into the egg white halves.

Here are some great tips on cooking and peeling eggs that I found in Southern Living: Place eggs in a single layer in saucepan; add water to depth of 3 inches. Bring to boil; cover, remove from heat and let stand 15 minutes. Pour off water. Add about 1 inch cold water and several ice cubes to the still warm eggs in the saucepan. Cover pot and shake vigorously so the eggs will crack all over. Peel under cold running water, starting at the large end, the air pocket there will give you something to grip.

All over town, and across the country, restaurants are serving deviled eggs, each with their own spin, their own what-is-that? element.

What follows is a basic recipe, though there are so many wonderful variations you can make. Do you have a favorite deviled egg recipe? If so, please add yours in the comments.


12 large hard-boiled eggs, cooled.
1/4 cup mayonnaise
4 teaspoons yellow mustard
2 teaspoons sweet pickle juice
Salt and pepper to taste
Paprika for garnish

1. Peel eggs and slice each in half lengthwise. Carefully remove yolks to a small bowl and place whites on a serving dish.

2. With a fork, mash yolks, mayonnaise, mustard and sweet pickle juice together until smooth. Season with salt and pepper to taste.

3. Using a teaspoon, carefully fill the cavity of each egg white half with yolk mixture, mounding the filling slightly above the white. Sprinkle with paprika and serve.

Per half: 50 calories, 3 g protein, 0 carbohydrates, 5 g total fat, 1 g saturated fat, 105 mg cholesterol, 55 mg sodium, 0 fiber. Calories from fat: 80 percent. By Sophy Achachi

Friday, February 13, 2009

Cocktail Recipes

Cocktails are considered to be the heartbeat of every party. You have to arrange a variety of cocktails whenever you throw a party at your house. You can offer these cocktails from market but it will be more good and effective if you make it yourself. Following are some of the simple and tasty recipes of cocktails that can prove the heartbeat of your party.

Bellini Cocktail recipe

To make this cocktail you need 2 oz peach nectar, 1 tsp fresh lemon juice, 1 oz peach schnapps, 3 oz chilled, dry Champagne, 1/2 cup crushed ice. Mix the peach nectar, lemon juice and schnapps in a chilled glass. Add half a cup of crushed ice, stir, and add the champagne. If you want to produce a frozen drink you can use a blender.

Christmas Jones

The Christmas Jones is one of the cocktails on Metro Marche's Bond Cocktails menu for the release of Casino Royale. This drink begins with a blend of the flavor ingredients and is topped off with 7-Up for a little fizz, then garnished with fresh mint. This recipe makes two highball drinks. To make this drink you need the ingredients and that are 4 fresh strawberries, 1 part vodka, 2 tsp superfine sugar, 5 oz pineapple juice, 7-Up, mint sprigs for garnish. In a blender, whiz the vodka, strawberries, sugar and pineapple juice together. Pour the mix equally into two highball glasses, Top with 7-Up, Garnish with a sprig of mint.

Frozen Banana Margaritas

Ingredients: 2 tablespoons lemon juice, 2 tablespoons lime juice, 3/4 cup banana liqueur, 1/2 cup tequila, 1/4 cup triple sec (orange-flavored liqueur), 6 ice cubes, 2 large bananas. Direction: In the container of a blender, combine the lemon juice, lime juice, banana liqueur, tequila, triple sec, and bananas. Add ice cubes until the mixture reaches the 6 cup line. Cover and blend until smooth. Pour into margarita glasses to serve. By Dr John Anne

Sunday, February 8, 2009

Wedding Cakes

Wedding is considered to be the dream of every person. Most of the couples would just have a fair and normal wedding with some nice wedding apparels and a classic wedding cake as wedding cakes are considered to be the essential element of every wedding. There are varieties of cute, tasty and beautiful available in the market but every person dreamt to have unique cake at their wedding.

There are dozens of ways all together, to be distinctive in the wedding and one has really only got an option of a different dress or a unique wedding cake, and a lot of couples choose showing their variety through having a very stupendous and delightful wedding cake.

The history of wedding cake

The traditional wedding cake calls for a multi-layered and just vanilla-flavored simple cake. This cake would have some edible flowers that adorn the sides. These flowers again have some bride and groom figurine on their tops. It has its own value in traditionally performed weddings.

However, as the change of time, a lot of things change and revolution came with no field being exception including the wedding cakes. Tradition will have to allow ways to the new traditions and fashions and styles. Incidentally, the wedding cake tradition has also been impressed by the changes in times and hence, nowadays, wedding cake, not being only restricted to vanilla flavor, comes in numerous flavors and colors with whatever the shape you demand and wish.

Effective element

If anyone truly wants the wedding cake to label as something different and really wants to have something at the wedding that the guests got to talk about the same for the years to come, they should consider some of the stupefying wedding cakes for inspiration.

One might have noticed some very alone “box” type wedding cakes. However, it is not meant that such cake was just shaped like a box; one of such wedding cakes would be a three layered cake and also each of those layers would be decorated like some different and completed with bows. Another cake that could be shaped and detailed decorated as an open hatbox that has some flowers spilling out of the cake. By Dr John Anne

Thursday, February 5, 2009

Great Sandwiches for Football Season

Here is Texas, we call it "Friday Night Lights". High School Football Season! Yes, the madness of high school football is upon us. For busy families who need to meet and eat at the football field, here are a couple of hot sandwiches, baked in foil, that are easy to transport. They are also easy to make ahead and reheat after the game if necessary. For football season this year, try my Pizza Burgers and Easy Stromboli Sandwiches. Add some fresh veggies, dip, soft drinks, and you're good to go!


1 lb lean ground beef

1 large onion, diced

1/2 tsp oregano

1/2 tsp garlic powder

1/4 tsp celery salt

1/2 tsp basil

1/8 tps pepper

8 oz can tomato sauce OR pizza sauce

1 cup diced mozzarella cheese

Preheat oven to 350 degrees.

Cook ground beef and onion over medium high heat until meat is browned. Drain meat mixture, rinse with hot water and allow to drain well. Add spices and mix in thoroughly. Add sauce and cheese. Put into 12 whole-wheat hamber buns and wrap individually in foil. Bake at 350 degrees for 18 minutes.

Note: These burgers can be frozen and reheated individually as needed.


1 lb ground beef

1 lb bulk sausage

6 oz tomato sauce

1 cup chopped onion

4 tbsp chopped green bell pepper

3/4 tsp salt, optional

2/3 cup water

1/4 tsp oregano

4 tbsp Parmesan cheese

Shredded mozzarella cheese

French bread or French rolls

Brown meats until all red disappears and drain well. Wipe pan with a paper towel to remove excess grease. Return meats to pan and add tomato sauce, vegetables, salt and water. Cook 10 minutes. Remove from heat and add oregano and Parmesan cheese. Scoop the center out of the bread so it will hold meat filling. (You can put in a zip-lock type bag and save for another use.) Add the fillling to the bread and top with the mozzarella cheese. Wrap sandwiches in aluminum foil. Bake at 400 degrees for a few minutes until bread is warmed and cheese is melted.

Enjoy! By Linda Wilson

Sunday, February 1, 2009

Photo Cookies Make Great Party Favors

Looking for an innovative party favor? One that guests will be talking about for weeks, not hiding in a cabinet or throwing away as soon as your back is turned? You have probably seen the concept of a photo dessert on a sheet cake, but have you ever seen a photo cookie? Photo cookies have become the latest craze in party and event favors for many reasons.

Why are photo cookies the big hit at the party? First, they are a highly personalized item showcasing photos, pictures or logos of any kind – your photo will remain a high-quality image on our cookies. Next, they are an edible delight made from the freshest ingredients and finally, their variety extends well beyond the average circular sugar cookie. is your one stop shop for photo cookies of all kinds.

Whether you are planning a wedding, hosting a child’s birthday party, celebrating an anniversary or launching a new company, photo cookies make your event more memorable and unique. Imagine a couple celebrating their 50th anniversary giving their guests photo cookies adorned with their wedding photo. Instead of the traditional birth announcement, try a photo cookie announcement which can include a digital picture of your baby and all his statistics. Want clients to remember your company for future business and references? Have your company logo designed on a cookie and watch your business boom. Logo cookies are also available for trade shows, giveaways or other corporate events.

With nationwide shipping and quick turnaround available, can help you meet your photo cookie needs with its industry leading selection. We can complete your photo cookie order within seven business days and the minimum order quantities are extremely low at two dozen cookies.

Photo cookies are available many varieties including 3 inch round, 4 inch rectangle or heart-shaped sugar cookies. Our 3 inch round photo cookie is one of our bestsellers. This butter-based sugar cookie tastes delicious and can be ordered as a standalone cookie or as a cookie pop. The picture quality looks amazing and our customers’ feedback has been phenomenal.

Any photo, document, image or business card can be transferred right to the top of our delicious fresh baked cookies glazed with white chocolate. Everything is FDA approved and 100% edible. The cookies and cookie pops are individually wrapped in cello bags to maintain freshness. The bags are tied with curling ribbon at no extra cost. Cookies can also be heat sealed in bags to extend shelf-life. All cookies are packed in a white bakery box and then packed safely in bubble wrap in a shipping box. Ice packs are frequently used in the spring and summer months. Photos can even be imprinted on chocolate covered Oreos™, giant fortune cookies, brownies, Rice Krispies™ Treats, chocolate covered graham crackers and more.

"Photo cookies are one of most popular and unique products. So many people are taking digital photos these days. What better way to showcase them to friends and family," said Susan Miller of

So the next time you are in charge of a party, family reunion or corporate event, remember what an impression you can make with the photo cookies as party favors. By Susan Miller