Cathy uses the deep fryer to make one of her husband’s favorite desserts. It’s very simple to make and a tradition in her home. Taped on location at Sterling Woods Retirement communty. You can watch the full video online at www.cookwithcathy.com Follow on twitter: @cookwithcathy Like us on Facebook: facebook.com/cookingwithcathy
Duration : 0:4:28 Views : gdata.youtube.com/feeds/api/videos/XLBqC8PBq5U2010-08-04T15:16:25.000Z2010-08-04T15:58:27.000Z<category scheme=.
Nanaimo bars are considered to be a Canadian invented recipe. These are included in almost all dessert trays that are served at any kind of party or function here. They are sweet, rich and very very good! Because of the required chilling time for each layer they are time consuming but sooooo worth it! Bottom Layer: 1/2 cup butter, 1/4 cup granulated white sugar 1/3 cup unsweetened cocoa powder 1 large egg, beaten 1 teaspoon pure vanilla extract 2 cups graham cracker crumbs 1 cup coconut (either sweetened or unsweetened) 1/2 cup walnuts or pecans, coarsely chopped Middle Layer: 1/4 cup butter 2 - 3 milk or cream 2 tablespoons vanilla custard powder (Bird’s) or instant vanilla pudding powder 1/2 teaspoon pure vanilla extract 2 cups powdered sugar (confectioners or icing) sugar Top Layer: 4 ounces semisweet chocolate, chopped (or chocolate chips, 3 tablespoons of chocolate chips equals a one once square of chocolate 1 tablespoon butter Nanaimo Bars: Butter or spray a 9 x 9 inch (23 x 23 cm) pan with a non stick vegetable spray. Or line with tin foil and spray the tin foil with cooking spray. Bottom Layer: In a saucepan over low heat, melt the butter. Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Cook, stirring constantly, until the mixture thickens (1 - 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly onto the bottom of the prepared pan. Cover and <b>…</b>
Duration : 0:6:32 Views : 1012.
BHAL DAVE’ SHOWS HOW TO USE ROASTED ‘SOJI’ aka ‘rawa’ or CREAM OF WHEAT FROM A BAG, TO MAKE HALWA or SHIRO A SWEET DESSERT AND A QUICK METHOD TO MAKE FANCY UPAMA A SAVORY SOUTH INDIAN BREAKFAST DISH. HE ALSO GIVES FAMILY UPAMA RECIPIS TO MAKE FANCY UPAMA FROM SCRATCH AND INSTANT UPAMA FROM FRIG OR IN A BAG.ENJOY.
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Moist, homemade, old fashioned zucchini bread just the way grandma use to make it! I love this recipe for zucchini bread because it easy, quick, and produces gorgeous sweet bread that is so moist and dense. It goes fast in my house!! Get Recipe: divascancook.blogspot.com Music by Kevin MacLeod
Duration : 0:2:2 Views : 302.
Jolene Sugarbaker is back inside The Trailer Park Test Kitchen! Today she’s making her famous Boiled Chocolate Cookies! No need to turn the oven on to make these sinful chocolate cookies!(without flour even!) Just stir them up on top of your stove! Even if the only thing you can do is Boil water, tonight you can have Cookies! This quick and easy recipe won’t heat your kitchen up when you need a chocolate fix! They have tastes of Peanut Butter, Nuts and Chocolate! Sprinkle some powdered sugar on them to make them look pretty! It’s like they’ve been coated in chocolate! I’m sure the Oatmeal is healthy for you too! Be sure to subscribe for more Cooking Shows Coming Soon! Don’t forget to send me a picture if you make these! I’ll have the printed recipe up on my blog by Friday! Love, Jolene Sugarbaker The Trailer Park Queen Be sure to visit my blog daily for more Trailer Park Recipes: www.TrailerParkTestKitchen.com http www.Twitter.com www.FaceBook.com www.JolenesTrailerPark.com Thumbs Up! And Share!
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www.DedeMed.com Puffy Glazed Fig Tree Recipe a must try recipe from DedeMed. For this written recipe and other Great Mediterranean and Middle Eastern food recipes like Puffy Glazed Fig Tree recipe visit http
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Easy Summer Food Ideas - Spring and Summer Recipes For Dinner Tracy Metro for the Kraft Kitchens has some great dinner ideas that combine the best of Spring vegetables, colors, and wonderfully fresh tastes to celebrate the season in style. Recipe: Balsamic-Maple Glazed Ham Ingredients 1 bone-in skinless smoked ham, shank or butt end portion (7 lb.) 1/4 cup KRAFT Balsamic Vinaigrette Dressing 1/4 cup maple-flavored or pancake syrup 1 Tbsp. GREY POUPON Dijon Mustard 8 parsnips (2 lb.), trimmed, peeled and cut into 1/2-inch-wide spears 1-1/2 lb. baby carrots 3 Tbsp. olive oil Directions HEAT oven to 325ºF. Place ham, fat-side up, in foil-lined roasting pan. Score ham; cover with foil. Bake 1 hour. Mix dressing, syrup and mustard; brush 1/3 of glaze onto ham. BAKE, uncovered, 1 hour or until ham is heated through (140ºF). Brush with remaining glaze every 20 min. Meanwhile, toss parsnips and carrots with oil in large shallow baking pan. Add to oven with ham after the first 15 min. of ham baking time, stirring vegetables every time ham is brushed with glaze. TRANSFER ham to cutting board; cover loosely with foil. Let stand 15 min. Meanwhile, increase oven temperature to 425ºF. Bake vegetables an additional 15 min., stirring after 10 min. Serve with the sliced ham. Tips 1) Creative Leftovers After carving the ham, reserve the bone for making split pea or other soups. 2) How to Score a Ham Using a sharp knife, make 1/4-inch-deep parallel cuts, about 1 inch apart, in top surface <b>…</b>
Duration : 0:2:55 Views : 288.
If you like ordering this tasty, hot-and-cold treat at restaurants, now you can whip it up yourself any time.
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Easy recipe for this Italian classic! NICKO’S DAILY VIDEO DIARY www.youtube.com TWITTER: www.twitter.com FACEBOOK: www.facebook.com NICKO’S T-SHIRTS www.zazzle.com.au 20 sponge finger (lady fingers) 1 cup sugar 4 eggs (separated) 1/4 cup cocoa powder 1 1/2 cups mascarpone cheese 2 cups espresso (sweetened to your liking) ENJOY! ~ Nicko Music from Nicko’s Kitchen is from www.incompetech.com Used with permission
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www.PromotionsAndDiscounts.com 10 ways to eat healthier when dining out 1. Downsize your sandwich. When you order a sandwich, no matter what the filling, ask for half the amount they usually serve. 2. See red. Tomato-based sauces have less fat and fewer calories than the white or pink sauces. 3. Pass on the breadbasket. Ask your server not to bring the bread or to bring it one slice at a time. Eat bread only with your meal or only if it’s warm. Delay eating it as long as you can. 4. Soup up your menu. Start with a broth-based soup and then split the entree before you dive in. You’ll cut your calories and feel fuller sooner. 5. Watch for the clues. When eating out, avoid words like batter-dipped, breaded, buttery, creamy, crispy-crunchy, deep-fried, pan-fried, rich. For portion control, watch out for: combo, feast, grande, jumbo, king-size, supreme. 6. Order veggies. Scan the menu for interesting vegetables, such as arugula in a salad or asparagus. 7. Get a doggie-bag. Wrap up half the meal at the beginning and take it home for another day. 8. Have a split for dessert. No, not a banana split, but share your dessert with someone. Order a cappuccino with full-fat milk and add sugar. It’s only about 100 calories. 9. Order a kid-size portion, not supersized one. The supersize usually has way too many calories. 10. Choose an appetizer for your main dish. Appetizers are usually smaller and have fewer calories than entrees. www.PromotionsAndDiscounts.com
Duration : 0:1:54 Views : gdata.youtube.com/feeds/api/videos/wwBClp03RXQ2010-07-05T11:27:24.000Z2010-07-05T11:28:16.000Z<category scheme=.