Friday, February 12, 2010
I know it looks Pretty and Fancy but Simple becaue I was really, Really
busy this morning getting ready for my Mary Jane Farm girls to come for our monthly Meeting and well of course I had to come up with a choclate treat didn't I?
So simple and so easy and no sugar except in the redhots! Took me less than 15 minutes.
Shhh, Don't tell anyone... but all I did was take out my Champagne glasses, mixed up 2 boxes of Instant Sugarfee Jello Chocolate Pudding in 4 cups of cold lowfat milk. I dropped a few spoonsful in each glass, Squeezed a bit Real Heavy whipped cream ( yes from my whip cream maker) and more pudding & topped more whip and sprinkled red cinnamon candy on top..popped them in the refrig, and there you have it..now I can make the coffee & tea and wait for the "charming chicks" to arrive...oh yeah, I better make sure I have batteries in my camera...
Thursday, February 11, 2010
Really, There is no comparison, iSi whipped cream makes the real deal, and you know as well as I do that you can taste and feel the difference of real whipped cream. Rich and creamy, smooth and heavy, yet it just melts in your mouth. If you bake, like wintery gourmet coffees, or summertime smoothies, don't even think about it, the iSi whipped cream maker is a must-have!
Simple to use, pour in the cream * flavored or not, attach the iSi canister and push the handle, simple to clean, simply irresistible! Keep the cream maker in your refrigerator ready to use. (go ahead put it on your wish list, you won't be sorry.) and remember You are worth it!
Wednesday, February 10, 2010
Today I bought the torch, Thanks to my sister Judy, who gave me a gift certificate for Christmas, at my favorite cooking store. A great kitchen gadget to add to my collection of Needs...
I had to take a picture of my amazing kitchen tool. Doesn't it look great?
•9 egg yolks
•3/4 cup superfine white sugar plus 6 tablespoons
•1 quart heavy cream
•1 vanilla bean
Preheat oven to 325 degrees F. In a large bowl, cream together egg yolks and sugar with a whisk until the mixture is pale yellow and thick.
Pour cream into a medium saucepan over low heat. Using a paring knife, split the vanilla bean down the middle, scrape out the seeds and add them to saucepan. Bring cream to a brief simmer, do not boil or it will overflow. Remove from heat and temper the yolks by gradually whisking the hot vanilla cream into yolk and sugar mixture. Do not add hot cream too quickly or the eggs will cook.
Divide custard into 6 (6-ounce) ramekins, about 3/4 full. Place ramekins in a roasting pan and fill pan with enough water to come halfway up the sides of the ramekins. Bake until barely set around the edges, about 40 minutes. You may want to cover loosely with foil to prevent browning. Remove from oven and cool to room temperature. Transfer the ramekins to the refrigerator and chill for 2 hours. Sprinkle 1 tablespoon of sugar on top of each chilled custard. Hold a kitchen torch 2 inches above surface to brown the sugar and form a crust. Garnish with cookies and fresh fruit. Serve at once.
Tuesday, February 9, 2010
Sugar cookies are always a favorite and with messy Red icing how could I go wrong?
Sunday, February 7, 2010
6 cups chopped tomatoes
3 cups chopped onion
2 cloves of garlic minced
1/4 cup chopped fresh cilantro
1/4 cup celery chopped
1 T salt ( optional)
1 1/2 cups apple cider vinegar
1 T whole oregano
2 cups diced assorted mild peppers, green red, yellow orange banana (whatever you have)
1/tsp black pepper
1-4 jalapeno peppers chopped (I used 2) for medium heat
3 (6 oz) cans tomatoe paste
1 T ground cumin.
1 (15 oz) can black beans drained & rinced
1 (20 oz) can pineapple tidbits
1 cup fresh, canned or frozen*thawed* whole kernal corn
Mix all together in cooking pot. Bring to heat throughly no need to cook it, only hot enough to to ready for water bath processing to kill any bacteria and enzymes.
Fill steralized jars to within 1/4 in of the top. seat the lids, and hand tighten the rings.
Boil the jars in the canner with enough water to cover the jars with at least 1 inch of water.
Keep the water boiling for 15 minutes for 8 oz pint jars & 20 minutes for quarts.
Lift the jars out carefully cool without touching or bumping them in a draft free place. I leave mine over night.
Once the jars are cool check if they are sealed verfying that the lids have been sucked down . ( just press in the center gently with your finger.
If it pops up & down (often making a popping sound) it is NOTsealed. If you put the jar in the refrigerator you can still use right away.