6 oz. red wine
4 oz. fresh orange juice
1 ts. fresh lemon juice
1 ts. sugar
1 slice orange
1 slice lemon
Stir wine, juices and sugar. Serve over ice and garnish with fruit. For a non-alcoholic option change the red wine for grape juice.
2 oz vodka
1 oz cranberry juice
0.5 oz orange flavor liquor
0.5 oz fresh lime juice
Fill a cocktail shaker halfway full with ice. Pour vodka, juices and liquor. Cover and shake. Strain and serve in a Martini glass. Garnish with a lime slice.
Here is my most requested recipe. My cousin María has requested it (the cake, not the recipe) specially during her pregnancies. The flavor of the cake is light, but the maple cream icing is a sin.
1 cup all-purpose white flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
2/3 cup vegetable oil
1 cup granulated white sugar
1 cup grated carrots
1/3 cup chopped walnuts
In a small bowl, combine flour, baking powder, baking soda, salt and spices. In a large bowl, beat together oil and sugar. Beat in eggs, one at a time. Add dry ingredients. Mix well. Fold in carrots and nuts. Pour batter into a greased 8-inch square cake pan. bake in preheated 350F (180C) oven for 50 minutes or until tester inserted in center comes out clean. Cool for 10 minutes. Remove from pan and place on rack to cool. Frost with maple cream icing.
Maple Cream Icing
1 package of cream cheese, softened
1 tbsp maple syrup
1 1/2 cups icing sugar
In a medium-sized bowl, use a hand beater to mix cream cheese and maple syrup until smooth. Gradually beat in icing sugar.
With Super Sunday on the way, here is a fun and creative recipe to share.
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
8 oz. Shredded Sharp Cheddar Cheese
1/2 cup Grated Parmesan Cheese
1/2 cup MIRACLE WHIP Dressing
2 green onions, chopped
1/4 tsp. black pepper
3 oz. Real Bacon Bits
2 Tbsp. pimiento strips
Beat cheeses and dressing with mixer until blended. Add onions and pepper; mix well. Refrigerate several hours. Form into football shape on serving plate; coat with bacon bits. Add pimento strips for “lacing.” Serve with crackers.
Always on the look for out of the ordinary food, I found this a great lasagna idea to avoid the complains of “he got a bigger piece than me”.
1 jar (26 oz.) spaghetti sauce 1 tsp. Italian seasoning 1 tsp. crushed red pepper 3 cups shredded or chopped cooked chicken 2 cups shredded Mozzarella cheese, divided 1/2 cup grated Parmesan cheese 2 eggs, beaten 12 lasagna noodles, cooked, rinsed and drained Heat oven to 375ºF (185ºC). Mix first 3 ingredients; combine 1/2 cup with chicken, 1 cup mozzarella, Parmesan and eggs. Spread 1/4 cup onto each noodle; roll up.
Spread 1/2 cup of the remaining sauce mixture onto bottom of 13×9-inch baking dish; cover with lasagna rolls (seam-sides down), remaining sauce mixture and mozzarella. Bake 25 min. or until heated through.
And to please all the people curious about my Penny Knock Knock Cheesecake, here is the recipe.
1-1/4 cups Graham crumbs or 1 pack of kruimelbodem mix (for the Dutch readers) 1/4 cup butter, melted
3 pkg. (250 g each) cream cheese, softened
3/4 cup sugar
1 tsp. vanilla
Heat oven to 350°F. Mix crumbs and butter; press onto bottom of 9-inch springform pan. Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake 40 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Tempering the chocolate for writing… is another story.
After the wonderful indulgences of the season, nothing better to go back to our normal eating habits than this warm salad. This recipe is a one person portion served as a main dish or two portions served as a side.
6 ounces codfish
1 cup potatoes, diced
2 tablespoons olive oil
2 tablespoons onion, thinly chopped
salt and pepper to taste
Place the codfish, the potatoes and the egg in a pot with water and heat to boil. Remove the egg from the boiling water after five minutes. Remove the codfish from the water after 15 minutes. Remove the potatoes after 20 minutes.
Place the fish in a bowl and flake with a fork. Add the cooked potatoes, the olive oil, the chopped onions and salt and pepper to taste. Mix carefuly with a spoon and keep adjusting the salt and pepper.
Serve with the slices of egg on top and a bit more pepper.