Learn how to make Ultimate Valentine's Chocolate Dessert Recipe! A Chocolate Mocha Pot de Creme! Visit foodwishes.blogspot.com for the ingredients! Plus, more info and over 500 more original video recipes. I hope you enjoy this Chocolate Mocha Pot de Creme Recipe.
Monday, December 26, 2011
Sunday, December 18, 2011
Easy Butterscotch Pudding Dessert
Butterscotch pudding has a rich and creamy flavor. If you like butterscotch, you will love this delicious layered dessert that uses butterscotch pudding as a main ingredient. This dessert is made in one large pan, but you could easily make individual servings in dessert glasses. Like all layered desserts, letting everyone see the layers makes for an attractive visual at the table.
Butterscotch gets its rich flavor from a combination of brown sugar, butter, cream, salt, and vanilla. It was first recorded in England in the town of Doncaster in 1817, though butterscotch-like sweets had been around since the late 1700s. Today, you can get butterscotch chips to put in cookies, butterscotch pudding and butterscotch candies. All of these use an artificial butterscotch flavoring instead of the original recipe of brown sugar and butter. Nevertheless, this remains a popular flavor. Butterscotch is an old-fashioned flavor that is ripe for a comeback in popularity. It is subtle and complex. Contrary to what some people may think, butterscotch does not contain scotch. The scotch part of the name comes from the practice of scotching, or scoring the cooling butterscotch into small pieces.
Butterscotch sauce is often used on vanilla ice cream. You can make your own butterscotch sauce or you can buy it already made. Butterscotch pudding is also delicious on its own or with whipped topping. Make this layered dessert when you want to go the extra mile and make a good impression. If you really want to go all out, you can make the butterscotch pudding from scratch, though this version is much easier and takes less time. If butterscotch is one of your favorites from childhood, try this and the many other butterscotch recipes that you can find online. It is an old-fashioned flavor that many of us remember fondly. Why not introduce your own kids to this delicious flavor?
Recipe for Butterscotch Pudding Dessert
This layered dessert has some surprises hidden inside.
What You Need
1 cup flour
1 stick butter, melted
1-1/2 cup pecans, chopped
1/2 cup powdered sugar
1 (8 ounce) package cream cheese
1 cup whipped topping
1 cup powdered sugar
2 small packages instant butterscotch pudding
3 cups milk
Extra whipped topping
Pecans for garnish
How to Make It
Mix the flour, butter, pecans and 1/2 cup powdered sugar together and pat it into a 9x13 inch baking pan. Bake it for 15 minutes at 375 degrees F. When cool, break it up and crumble it in the pan. Set aside.
In a bowl, blend the cream cheese and sugar until smooth. Fold in the whipped topping. Spread it over the crumbled crust in the pan.
In another bowl, blend the milk and pudding mix together. Stir until it begins to thicken. Spread the pudding over the top of the cream cheese layer.
Top the pudding layer with whipped topping. Sprinkle with pecans. Keep chilled until you are ready to serve.
Serves 6 to 8.
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Saturday, December 10, 2011
Heartland Highways Program 802
The crew visits several attractions in and around Dana, Indiana. First, the Brown Barn General Store near Chrisman, Illinois features good food and on occasion live music! Then the crew goes to Brooke's Candy Company in downtown Dana where a mother/daughter duo cook up treats that'll make you wish you had taste-o-vision! Finally, just down the street from Brooke's is the Ernie Pyle State Historic Site where we'll learn more about the World War II journalist known for his personal style of storytelling.
Wednesday, December 7, 2011
What Not to Eat
Gluten
Gluten occurs naturally in an unprocessed state in wheat, barley, rye, oats, spelt, triticale, and kamut. Ingredients and terms used: bran, bulgur wheat, couscous, durum flour, flour, rusk, semolina, wheat germ, wholewheat, modified starch, or starch. Malt, maltose, malt extract, malt syrup, and malt flour almost always refer to barley and wheat derivatives. Dextrin and maltodextrin can be derived from any starch; in the US, it is usually corn; in Europe, it is commonly barley or wheat.
Foods that may contain gluten
• Alcohol: all beers, lager, stout, and ales are made from grain; cider may have barley added to it.
• Baby food often contains gluten.
• Bread and baking: baking powder, brewer's yeast, bread, and breadcrumbs.
• Cakes and biscuits and pastries of all types.
• Caramel colour is derived from barley malt.
• Cereals (unless specified as gluten free).
• Cheese: grated cheese and processed cheeses and spreads may contain flour. Check veined cheeses such as Roquefort, Stilton and dolcelatte.
• Desserts: ice creams and frozen yogurts may contain gluten if thickeners have been used. Avoid wafers and cones.
• Drinks - non alcoholic: flavoured tea and coffees, barley-flavoured soft drinks, malted drinks.
• Meats and fish: burgers, sausages, and other processed meats may contain cereal or rusk. Crabsticks or ocean sticks may contain wheat. Avoid anything breadcrumbed or battered.
• Nuts may have flour as a coating.
• Sauces: stock cubes, soups, and gravies may contain hydrolysed vegetable protein, usually made of wheat or soya. Some salad dressings contain gluten. Many soya sauces contain wheat.
• Seasonings and spices, packet mixes, and mustard may contain flour as thickener, as may white pepper. Avoid malt (barley) vinegar. Distilled vinegars are safe.
• Snacks: pretzels, Bombay mix, and scotch eggs; some corn tortillas contain wheat flour.
• Soups may contain barley and wheat-based thickeners or pasta, as in minestrone.
• Sweets and chocolate: some (including chewing gum) are dusted with flour.
• Vegetables: frozen chips may have a flour coating. Hidden traps: vitamins and supplements may contain gluten. Things that sound risky but aren't: buckwheat is not wheat and does not contain gluten. Laverbread is Welsh seaweed. Sweetbreads are offal.
Nuts
Many medical experts advise people with peanut allergies to avoid tree nuts and vice versa. Foods containing peanuts are listed separately but if you are allergic to either, read both lists. Nuts include almonds, Brazil, cashew, cobnut, hazelnut, macadamia, pecan, pistachio, and walnuts. Ingredients and terms used: chipped nuts, flaked nuts, nut butters, nut paste, nut extracts, nut oils,
What not to eat
The simplest way to be sure of ingredients is to buy fresh foods and cook from scratch but I'm well aware that it isn't always practical. However, as soon as you stray into the aisles of ready-prepared and processed foods, life becomes much more complicated. These alphabetical lists of hazards will alert you to potential pitfalls but it goes without saying that they cannot be exhaustive, as new foods come on to the market all the time. Unless you are severely allergic, you won't need to avoid everything on the list for each allergen. Eat food to your own level of tolerance, and if you do find you can cope with a product that contains traces of your allergen, you should continue to use it. some blended vegetable oils. Marzipan, frangipane, and almond essence/extract are made from almonds; praline is made from hazelnuts. Prunus is a term used for nuts in cosmetics.
Foods that may contain tree nuts
• Alcohol: liqueurs such as amaretto.
• Baking ingredients: nut flours, all baking mixes.
• Beans, peas and lentils, and seeds may contain nuts as part of a mix or may be processed on the same factory line as nuts.
• Breads: specialty breads, flatbreads, naan bread. Fresh or in-store bakery breads may be cross contaminated with nuts.
• Cakes and biscuits: plain cakes, fruit cakes cheesecakes, tortes, gâteaux, baked breakfast goods such as croissants, cereal bars, biscuits, and cookies (check labels).
• Cereals: crunchy nut cereals, mueslis, granolas, some rice cereals, mixed cereals that incorporate fruit and nuts, some instant oat cereals.
• Cheese: some contain or are coated in nuts.
• Desserts: many contain nuts or have nut toppings sprinkled on them.
• Drinks: some milk/yogurt drinks and brands of hot chocolate.
• Nut oils, spreads, and butters.
• Ice creams: may have nuts added or toppings. Some ice-cream wafers and cones contain nuts.
• Meat and fish: check labels on breaded/battered meats and fish, meat pies, some burgers and sausages, salamis, and cold meats.
• Milk: some spray dried milk powders and fortified milks.
• Salads: mixed salads such as rice and pasta salads, and coleslaws.
• Sauces: satay sauce (mainly peanut but other nuts may be used); curry sauces such as korma.
As soon as you stray into the aisles of ready-prepared and processed foods, life becomes much more complicated
-Snacks: chocolate- and yogurt-covered peanuts and raisins; mixed and salted nuts; Bombay mix.
• Spreads: chocolate nut spreads; peanut butterstyle nut butters; praline spreads.
• Sweets and chocolate: praline and nut chocolates. Many chocolates contain nut traces.
• Vegetarian food: nut roasts, cutlets, and burgers. Ready prepared meals may contain nuts.
• Yogurts: cereal and nut yogurts. Things that sound risky but aren't: coconut is a fruit; nutmeg is a seed; soya nuts are dried beans; tiger or chufa nuts are roots - these are usually safe for people with tree nut allergies. Chestnuts and water chestnuts rarely cause allergic reactions. Pine nuts are a seed and often tolerated.
Peanuts
Peanuts in their natural state are also known as ground nuts, earth nuts, and monkey nuts. Ingredients and terms used: arachis oil is peanut oil found in food but also watch out for it in cosmetics and personal care products. Groundnut oil is most frequently used in food.
Foods that may contain peanuts (see also nut entries)
• Drinks: smoothies sometimes have peanut butter added to them.
• Meats and fish: Thai, Indonesian, Vietnamese, and Malay dishes often contain peanuts.
• Nuts: if you can eat nuts but not peanuts watch out for artificial nuts such as mandelonas that are actually reflavoured peanuts.
• Oils, margarines, and butters: refined peanut oil is unlikely to cause an allergic reaction. Unrefined oil, commonly used in Chinese food, should be avoided as there is a clear risk. Blended vegetable oils may contain peanut oils. Nut butters are often produced on factory lines that make peanut butter.
• Seeds may be packed on the same lines as peanuts.
• Sauces such as Satay sauce (South East Asian); bang bang chicken (Chinese) contains peanuts.
• Seasonings: check any oriental seasoning mixes.
• Hydrolysed vegetable protein (HVP): this may be of peanut origin and currently does not have to be disclosed as a source of nuts.
Eggs
All eggs in their natural or unprocessed state and all eggs and egg-derived products.
Ingredients and terms used: egg, egg white (sometimes called egg albumen), egg yolk, egg protein. Whole egg, dried egg, or powdered egg includes yolk and white. The terms ova and albumin mean the product contains egg and are often used in compounds such as conalbumin or ovoglobulin. Lecithin (E322) an emulsifier in many products including chocolate, is made from soya beans or egg yolk but does not cause reactions in people who are allergic to soya or eggs.
Foods that may contain eggs
• Alcohol: advocaat, eggnog and eierpunsch.
• Baby food.
• Baking: mixes for breads, biscuits, doughnuts, muffins, pancakes, pastries, pretzels. Baked goods such as quiches and soufflés and almost all cakes and many biscuits. Bread may be glazed or enriched with egg.
• Desserts: custards, ice creams, iced yogurts, parfaits, meringues, puddings, dessert mixes, cream-filled pies. Sorbets may contain egg white.
• Jams and spreads: fruit spreads called butters, curds, and (occasionally) cheeses contain egg.
• Meat, chicken, fish, and seafood that has been breadcrumbed or battered usually has egg in it. Hamburgers, hot dogs, meatloaf, salami, and fish cakes may use egg for binding. Crabsticks or ocean sticks, may contain egg whites.
• Pasta: the dried variety is often egg free. Most fresh pasta, especially ravioli types, contain egg.
• Sauces and dressings may be thickened with egg, especially mayonnaise-style dressings, hollandaise, béarnaise, tartare sauce, and Caesar salad dressing.
• Soups: broths and bouillons may be clarified with egg white.
• Sweets and chocolate: check biscuit-based or glazed sweets, such as nougat, for egg.
Hidden traps: some commercial egg substitutes are designed for weight loss and actually contain egg. Check the label on your egg-replacer. Some vaccines and anaesthetics may contain egg.
Dairy
Dairy includes all cow's milk (whole, skimmed semi-skimmed fresh or UHT), all canned milk, cream, crème fraîche, ice cream, yogurt, fromage frais, Quark, butter, and buttermilk and all cheeses, soft and hard.
Ingredients and terms used: milk powder, milk byproducts, dry milk solids, and non-fat dry milk, casein or caseinate, whey, whey powder, curds, yogurt, yogurt powder, lactose. Check any unfamiliar ingredients with lact- in them but note that lactic acid is produced from sugar by bacteria and is not derived from milk.
Foods that may contain dairy products
• Alcohol: cream liqueurs.
• Baby food.
• Baking: cake mixes, cakes, biscuits, snacks, granola and fruit bars, and breakfast goods. Breads may contain milk, dried milk, or dairy products.
• Drinks: milky, creamy, yogurt drinks and smoothies; coffees, hot chocolate, and malted drinks.
• Butter, fats, ghee, and many margarines contain milk products, as do egg and fat substitutes.
• Cereals: some breakfast cereals contain lactose.
• Desserts: assume ice creams and yogurts contain dairy unless proved otherwise.
• Dips and spreads.
• Fried foods: check batter is dairy-free.
• Jams and spreads: fruit curds contain butter but fruit cheeses are generally dairy-free jellies.
• Meats and fish: some meats and canned tuna contain casein. Dishes with sauces may contain dairy.
• Sauces and dressings: creamy sauces, and salad dressings may contain lactose.
• Soups and soup mixes.
• Vegetables, canned or processed: creamed sweetcorn may have butter; instant mashed potato may contain lactose.
• Sweets and chocolate: all milk and white chocolate contains dairy as do many brands of dark chocolate, toffee, and fudge.
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Saturday, December 3, 2011
Candy Stripe Wedding favours
www.candystripefavours.co.uk. The idea for Candystripe Favours (favors) and candy wedding favors came from my natural passion and talent for creating all things sweet and beautiful. For many years I have provided delectable celebration cakes and sweet treats for family and friends' weddings, birthdays, anniversaries, christenings, mother's days and Easter. In the summer of 2011 my sister-in-law married and I was keen to provide something lovely for her special day. We eventually decided on some home-made favours as we wanted to treat her guests to a truly special and scrumptious 'thank you' treat. After much experimentation with recipes and packaging that would befit an extravagant and stunning setting in the Lake District, we had found our three homemade chocolates. The three chocolates were to represent past, present and future happiness for the bride and groom. One of the chocolate pieces was to be a smooth and rich chocolate fudge, which I discovered to be a satisfying and decadent sweet which I enjoyed making. Of course, my fudge experimentation didn't stop there! I constantly try out new recipes, adapt them to create an intensely creamy texture and add them to my repertoire. You will find some of these varieties in the Candystripe Fudge Favours collection. All of the Candystripe range is taste tested by a large and varied panel from young to old, to find a recipe which will suit the pallettes of many of your guests and loved ones. Expanding the Candystripe range to ...
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Saturday, November 26, 2011
Brownie Cupcakes
My blog- 'Penny Lane' at: sugarspundreams.blogspot.com My apron is by The Handmaiden's Cottage on ETSY: www.etsy.com ...and was a gift from a fellow baker who owns 'The Fancy Lady Gourmet'-you can order cupcakes/customcookie/truffles on-line: thefancyladygourmet.com Fudge Brownie Cupcakes with Sugar Krack Frosting Tutorial Fudge Brownie Recipe: Ingredients: Yield: 16 brownies Ingredients * 8 ounce(s) 60% Cacao Bittersweet Chocolate Baking Bar * 6 tablespoon(s) unsalted butter, cut into pieces * 3/4 cup(s) granulated white sugar * 1/8 teaspoon(s) (pinch) of salt * 2 large eggs * 1/3 cup(s) all-purpose flour Directions Preheat the oven to 350°F. Put cupcake cups in tray. Melt the chocolate and butter in the top of a double boiler or a heatproof bowl over barely simmering water, stirring occasionally until smooth. Remove from the heat. Using a large spoon, beat the sugar and salt into the chocolate mixture. Then beat in the eggs, one at a time. Add the flour and mix until the batter pulls away from the sides of the bowl. Fill each cupcake cup half way with batter. Bake for 20-25 minutes, until a tester inserted into the center of each brownie cupcakes comes out clean. Removing brownies from oven BEFORE the full baking time is best(I took mine out about 4 minutes early)! They should be a few minutes away from cooking all the way thru and then they "set" as they cool. If you cook fully, the brownies will be hard! Remove from oven and cool for at least 10 minutes. It's normal ...
Wednesday, November 23, 2011
Amazing aliment specials from DV Cuisine on DVD
Two of these intriguing specials are the Bocuse d'Or competition and the World Pastry Cup in France that has earned Nick Versteeg, producer, two prestigious James Beard awards, considered the Oscar in the culinary Industry.
Tuesday, November 22, 2011
Raw Breakfast Wraps
These raw breakfast wraps are made with the meat of young coconuts, then dehyrdrated to form a pliable wrap. The insides are sprouted almonds, sunflower seeds and turmeric, to look like scrambled eggs. They taste yummy! For the wraps, use large swiss chard, (I kept saying collards - sorry!) or Coconut Wraps - makes 3 large Ingredients: 1 3/4 cups young coconut meat pinch Himalayan Sea Salt coconut water -- Add SLOWLY -- adding just enough water to reach a thick cream consistency Blend until completely creamy smooth. Pour the mixture onto a Dehydrator tray lined with a Teflex sheet. Spread as evenly as possible and about 1/4 inch thickness. Dehydrate until the wrap is dry but still pliable. Scrambled "Eggs" Soak and sprout 1 c. almonds and 1/2 c. sunflower seeds. In a food processor, blend until chunky the seeds and nuts 1 tsp. turmeric 1/2 tsp. salt 1/4 c. water - add slowly while blendling Put scrambled "eggs" on your wrap. Sprinkle with your choice of raw vegetables: Spread with guacomole, if desired. Sprinkle with diced: cilantro garlic onions mushrooms, tomatoes celery peppers salsa . For more free healthy recipes, cooking tips and tutorials go towww.favediets.com
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Sunday, November 20, 2011
My Favorite Recipe for White Fudge
There are so many different kinds of recipes for fudge. There is chocolate fudge, caramel fudge, white chocolate fudge, peanut butter fudge, and even pumpkin fudge. The key is finding the right fudge recipe that will suit the taste of your family the best. What flavors does your family like the best? Fudge is pretty simple to make and there are quite a few ways to make it. I have found a simple white chocolate fudge recipe that anyone can do. It only requires 4 ingredients and the end result will blow your mind! Its perfect for the Holidays for gifts and memories.
Ingredients:
12 oz white chocolate morsels
1 can of condensed milk
1 Lime
1 cup macadamia nuts
Tools:
Saucepan
Baking dish with airtight lid
Grater
Food processor
Wax paper
Place the can of condensed milk into the saucepan on high heat. Then stir in the white chocolate and stir until it is completely melted. Make sure that the mixture reaches a boil. Take the lime and grate it all the way around. Chop up the macadamia nuts in the food processor. Ensure that you do not make a paste out of them because you want to give your fudge texture. Stir in the lime zest into the white chocolate mixture. Now stir in the chopped macadamia nuts. Line a baking dish in wax paper. Pour in the chocolate mixture. Put on airtight cover. Place in refrigerator for 8 hours and allow the fudge to cool. After 8 hours remove from the refrigerator and cut into even square pieces. Serve and enjoy!
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Tuesday, November 8, 2011
Golf del Sur Restaurants | Tapas - Pata de Oro - Tenerife
tapas.golf-del-sur.com Online menu available for Tapas Pata de Oro at the link above. Please leave us a comment here if you've visited us. Affectionately known as Tapas. One of the most popular restaurants in Tenerife. The place to be seen. Fashionable. A journalist visiting to write a piece for a local newspaper commented that this is 'much more than just Tapas', hence the addition to the logo. This Golf del Sur restaurant has given many people a meal... neé evening they will remember for the rest of their lives. It's vibrant, exciting. In these financially difficult times this restaurant gives you much more for your money than just exceedingly good food. The waitresses flying around the restaurant carrying steaming plates of deliciousness and uncorking the perfectly chilled Pinot Grigios, chefs toiling at flaming stoves conjuring up little miracles in front of your eyes, and Spanish music strumming away in the background. It's a great evening out. You enter through the wooden decked terrace with luscious green plants tumbling down the terracotta walls, a coco palm in the corner and blackboards informing you of what the chefs have been up to during the day! 25 people can be accommodated on the teak oiled tables, with umbrellas for the shade and gas heaters for the chilly nights. Entering through the twin wooden doors, the restaurant greets you with it's Turkish red and light pine décor. Jutting out in front of you is the island bar which backs onto the open kitchen ...
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