Please make it pudding hot

A MEAL isn't complete without something sweet to finish. Here are three classic dessert recipes that can be served as an impressive end to a dinner party or enjoyed curled up on the couch.

They're a cinch to make and, best of all, you're bound to have most of the ingredients already on hand.

Michelle Southan, Good Taste

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STICKY DATE PUDDINGS WITH BUTTERSCOTCH SAUCE

Serves 6

Preparation time: 20-35 minutes (+ cooling and 10 minutes standing time)

Cooking time: 35 minutes

Skills needed: Intermediate

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Melted butter, to grease

1 3/4 cups) pitted dates, halved

1 cup boiling water

1 tsp bicarbonate of soda

80g butter, at room temperature

1/2 cup caster sugar

2 eggs

3/4 cup self-raising flour, sifted

1/2 cup plain flour, sifted

3/4 cup pouring cream

1 cup lightly packed brown sugar

60g unsalted butter, chopped

Double cream, to serve

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Preheat oven to 180C. Brush six 185ml ( 3/4-cup) capacity non-stick muffin pans with melted butter to lightly grease.

Line the bases with non-stick baking paper.

Combine dates, water and bicarbonate of soda in a bowl. Set aside for 10 minutes to soften. Then use a fork to coarsely mash.

Use an electric beater to beat the butter and caster sugar in a bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition.

Fold in the date mixture and the combined flour. Spoon the mixture into the prepared pans and smooth the surfaces.

Bake in oven for 25-30 minutes or until the surfaces spring back when lightly tapped. Set puddings aside in the pans for 5 minutes to stand before turning on to a wire rack to cool slightly.

Meanwhile, place the pouring cream, brown sugar and butter in a saucepan over medium heat. Cook, stirring, for 5 minutes or until smooth.

Divide the puddings among serving plates. Top with double cream and drizzle over the sauce to serve.

Recipe: Kathy Knudsen

Picture: Ben Dearnley

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JAFFA SELF-SAUCING PUDDING

Serves 6

Preparation time: 15 minutes (+ 5 minutes cooling time)

Cooking time: 45 minutes

Skills needed: Intermediate

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Melted butter, to grease

1 cup self-raising flour

2 tbsp cocoa powder

1/2 cup caster sugar

1 tbsp finely grated orange rind

1/2 cup milk

1 egg

50g butter, melted, cooled

1/2 cup lightly packed brown sugar

2 tbsp cocoa powder, extra, sifted

1 1/2 cups fresh orange juice

Double cream, to serve

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Preheat oven to 180C. Brush a 1.5L (6-cup) capacity ovenproof dish with melted butter. Place on a baking tray lined with baking paper.

Sift flour and cocoa into a bowl. Stir in caster sugar and orange rind. Whisk the milk, egg and butter in a jug until combined. Add to flour mixture. Use a wooden spoon to stir until smooth. Pour into prepared dish. Use the back of a spoon to smooth the surface.

Combine brown sugar and extra cocoa in a bowl. Sprinkle evenly over pudding mixture. Place orange juice in a small saucepan over medium heat. Bring just to the boil.

Gradually pour over the back of a spoon on to the mixture. Bake for 40 minutes or until a cake-like top forms and a skewer inserted halfway into the centre comes out clean. Set pudding aside for 5 minutes to cool slightly.

Pouring the orange juice over the back of the spoon helps prevent holes forming in the batter. It also distributes the orange juice evenly and helps keep the pudding intact.

Recipe: Michelle Southan

Picture: Jeremy Simons

Styling: Michelle Noerianto

Food preparation:

Kerrie Ray

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BANANA PUDDING

Serves 8

Preparation time: 20 minutes

Cooking time: 150 minutes

Skills needed: Intermediate

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Melted butter, to grease

125g butter, chopped

1/2 cup, firmly packed brown sugar

3 overripe bananas, peeled, mashed

200g dried pineapple, coarsely chopped

200g dried apricot, coarsely chopped

100g dried mango, coarsely chopped

2 eggs

1 tsp ground nutmeg

1/2 cup self-raising flour

1/2 cup plain flour

2 1/2 cups fresh breadcrumbs

Bought vanilla or brandy custard, to serve

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Brush a 2L (8-cup) capacity pudding basin, with a lid, with melted butter. Line base with non-stick baking paper. Stir the butter, sugar, banana, pineapple, apricot and mango in a large saucepan over low heat until butter melts. Set aside to cool.

Stir in the eggs, nutmeg and combined flour, then stir in the breadcrumbs until combined.

Spoon into prepared basin and smooth the surface.

Cover with the lid. Place in a large saucepan. Add enough boiling water to come halfway up the side of the basin. Bring to simmer over medium-low heat.

Cover and cook, topping up water if necessary, for 2 1/2 hours or until a skewer inserted into the centre comes out clean. Serve with custard.

Source: http://www.news.com.au/news/please-make-it-pudding-hot/story-fnepp02a-1226438744023#ixzz226jyifrR

Coconut Gujiya: Rakhi Special

Raksha Bandhan is a festival that celebrates the unique relationship between a brother and sister. Coconut gujiyas are the perfect Indian dessert to celebrate this bitter-sweet relationship with your brother. Gujiya is a traditional Rakhi recipe. Apart from being a popular sweet dish for Rakhi, Gujiyas are also prepared on other auspicious occasions like Holi and Diwali.

This special gujiya recipe uses coconut which is the main ingredient of this Indian dessert. But, milk powder is used instead of khoa. Gujiyas are deep fried snacks so do not expect it to be a very healthy dessert.

Serves: 4 (10 gujiyas)

Preparation Time: 45 minutes

Ingredients For Crust

All purpose flour- 2 cups
Sooji or Semolina flour- 1/2 cup
Refined sugar- 1tbsp
Water- 1.5 cups

Ingredients For Filling

Coconut- 2 cups (grated)
Milk powder- 1/2 cup
Fresh cream- 1 cup
Almonds- 10 (chopped)
Cardamom seeds- 1tsp
Sugar- 1/2 cup

Other Ingredients:

Ghee- 1tbsp
Oil- 3tbsp
Sugar syrup- 2 cups

Procedure

1. Mix all the ingredients of the crust in a bowl. Pour the water slowly and knead into a soft dough.

2. Heat ghee in a pan. Cook a mixture of milk powder and fresh cream in it for 4-5 minutes on low flame.

3. When it browns, add coconut, cardamom seeds, almonds and sugar to it. Cook for another 2 minutes and then remove from flame.

4. Allow this mixture to cool. Meanwhile make small balls out of the dough and roll them out in the shape of small puris (round).

5. Place a tablespoon of filling into each puri and seal the edges with your fingers. You can give it the traditional zig-zag shape of the gujiyas with the help of moulds used to shape it.

6. Heat oil in a deep bottomed pan and fry the guijyas on low flame until they turn golden brown. This should take about 3-5 minutes for each gujia.

7. Allow the fried sweets to cool and when they are at room temperature, soak them in sugar syrup and refrigerate.

Serve chilled coconut gujiyas garnished with dry fruits to your brother/sister on the occasion of Rakhi.

Source:http://www.boldsky.com/cookery/sweet-tooth/indian-sweets/coconut-gujiya-rakhi-recipe-030141.html

Margarita Ice Cream

The middle of summer is the perfect time to get creative in the kitchen with cool, refreshing eats. Even if turning on the oven is the last thing you want to do in a heatwave, you don’t have to go without dessert. The ice cream maker is an incredibly useful kitchen tool in the summer for churning out a vast array of frozen desserts without breaking a sweat. Skip the usual chocolate and vanilla this time and opt for an unforgettable treat: margarita ice cream! This drink-inspired dessert is served in a salt rimmed glass and garnished with a slice of lime for the full sweet, salty, and tart experience of the cocktail. Since alcohol and salt are the two main ingredients in a margarita and also happen to melt ice cream, orange extract is used instead of triple sec so the tequila, flavor, and creaminess needn’t be diluted.

Margarita Ice Cream

Makes 1 pint

1 15 oz can coconut milk
⅓ cup agave nectar
⅓ cup lime juice
1 teaspoon lime zest
¼ cup tequila
¼ teaspoon orange extract
¼ teaspoon salt

Combine all ingredients together in a bowl and mix thoroughly with a whisk (no heat necessary). Freeze in an ice cream maker according to manufacturer’s instructions.

Chill your margarita or cocktail glasses before serving the ice cream. Slice a lime in half and rub on the rims of your serving glasses, then dip in a plate of salt. Place a scoop or two of ice cream in each glass and serve with a lime wedge.

Source:http://www.onegreenplanet.org/vegan-food/recipe-margarita-ice-cream/

Sweet and savoury salsa recipes

Summer's bounty means it is salsa season and all sorts of fruits and vegetables are fare game for this delightful dish.

Consider salsa as more than just a dip for your chips — salsas are perfect on everything from grilled chicken to baked fish to luscious desserts.

This is the best time to make your own, giving the goods you buy in a jar a run for their money.

Traditional salsas are made with juicy tomatoes, peppers, fresh basil, diced cucumber, garlic and lemon juice. But for real zip, how about diced nectarines blended with hot peppers and touch of garlic? Or how about dicing apricots with green onions, hot peppers and some chopped cilantro to top your grilled fish?

There's even dessert salsas that, when paired with sweet cream, offer mouthfuls of pure pleasure.

When out picking up your favourite fruit and vegetables from your local farmers' market or supermarket this week, consider whipping up a bowl of salsa to grace your table and savour the summer season.

The following recipes are courtesy of Foodland Ontario (Foodland.gov.on.ca) — use them as a template to create your own signature salsas featuring favourite family ingredients.

Golden Scrambled Eggs with Fresh Tomato Salsa

The secret to these creamy eggs is to cook them slowly over low heat without overcooking.

Ingredients:

2 large greenhouse tomatoes, seeded and diced (about 2 cups/500 ml)
1/2 cup (125 ml) thinly sliced fresh basil (or 2 tsp/10 ml dried basil)
2 green onions, diced
1-1/2 Tbsp. (22 ml) balsamic vinegar
1 tsp. (5 ml) salt
1/2 tsp. (2 ml) pepper
18 diagonal slices baguette, toasted
8 eggs
1/4 cup (60 ml) milk
2 Tbsp. (30 ml) butter
1 cup (250 ml) diced sweet yellow pepper
1 container (250 g) herb and garlic cream cheese

Directions:

Salsa: In medium bowl, combine tomatoes, basil, green onions, vinegar, salt and pepper; set aside.

Eggs: Whisk eggs and milk together. In large skillet, melt butter over medium heat; add yellow pepper and cook, stirring, for 1 to 2 minutes or until softened. Reduce heat to low. Add egg mixture; cook, stirring constantly, until egg starts to set. Add cream cheese by spoonfuls and cook, stirring, until thick and creamy.

Toast: Arrange 3 slices toast on each plate in shape of trillium; spoon egg mixture on top. Spoon salsa in middle.

Tip: If dicing tomatoes ahead of time, drain off any liquids before completing salsa.

Variation: Substitute 250 g chèvre for cream cheese and add 3/4 tsp. (4 ml) dried thyme.

Serves 6.

Fruit Salsa with Vanilla Cream and Cinnamon Wedges

A quick and easy dessert. For a dinner party, serve in stemmed glasses.

Ingredients:

Fruit Salsa:

1 cup (250 ml) each raspberries, blueberries and chopped strawberries
1 cup (250 ml) chopped pitted sweet cherries
1 tsp. (5 ml) grated orange rind

Vanilla Cream:

3/4 cup (175 ml) light sour cream
1-1/2 Tbsp. (20 ml) packed brown sugar
1 tsp. (5 ml) vanilla
Cinnamon Wedges:
1 whole wheat tortilla (small)
Cinnamon

Garnish:

4 stemmed sweet cherries

Directions:

Fruit Salsa: In small bowl, combine fruit and orange rind.

Vanilla Cream: In small bowl, stir together sour cream, brown sugar and vanilla until sugar dissolves.

Cinnamon Wedges: Lightly brush one side of tortilla with water; sprinkle with cinnamon to taste. Cut into eight wedges. Place on paper towel-lined microwaveable plate; microwave on High for 90 seconds or until crisp.

In 4 dessert glasses, layer fruit salsa and vanilla cream, repeating once. Serve with cinnamon wedges and garnish with stemmed cherry.

Variation: Add 1 Tbsp. (15 ml) toasted coconut to the vanilla cream.

Serves 4.

Source:http://www.windsorthisweek.ca/2012/07/24/sweet-and-spicy-salsa-recipes

Sweet-as-Pie Fruit Salsa

In the summer months I am frantically looking for ways to keep cool. When it’s hot outside it’s always nice to eat something sweet and fresh.

I found this recipe online and have made some changes from the original. This fruit “salsa” could be a great dessert or appetizer for any event. It has a Mexican food theme to it with the appearance of salsa, but of course, you don’t have to be eating Mexican food to enjoy it.

Depending on what you want to get out of this depends on what kind of fruit you use. If you want a juicier salsa go-ahead and use frozen fruit, but if you are going for a thicker salsa fresh is best. It’s great making fruit recipes in the summer because that is the best time to get produce at farmers’ markets or from your local grocery store.

If you want an extra challenge you could make homemade sopaipillas, a Mexican dessert with fried tortillas, cinnamon sugar and honey, and use this fruit salsa in place of the honey.

You want the chips to be nice and crispy and it is vital to keep the salsa in the fridge for at least 15 minutes to give the natural sugars and added sugars time to set in and create a juicy effect.

Enjoy the summer fruit while you still can and the rest of the summer before the kids go back to school!

Sweet-as-Pie Fruit Salsa with Cinnamon Chips (Serves 10)

For Salsa

2 Kiwis, peeled and diced

2 Apples, a sweet variety (Fuji, Golden Delicious, Gala)

6 ounces Raspberries

1 pound strawberries

2 tablespoons white sugar

2 tablespoon brown sugar

3 tablespoons fruit preserves or jam, any flavor



For Cinnamon Chips

10 (small) flour tortillas

3 tablespoons butter

Cinnamon sugar (to taste)



In a large bowl, mix the fruits, sugars and jam or preserves together well. Cover and chill in the refrigerator for at least 15 minutes. Preheat oven to 350 degrees Fahrenheit. Coat one side of each flour tortilla with butter. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle with desired amount of cinnamon sugar. Bake in oven for 8 to 10 minutes. Repeat with any remaining tortillas. Cool about 15 minutes. Serve with Frit Salsa.

Source:http://southcountymail.com/recipes/sweet-as-pie-fruit-salsa/article_b7a45df0-d5e7-11e1-9358-001a4bcf887a.html

Caramel Custard Pudding: A Popular Dessert

Caramel custard pudding is a very popular dessert recipe all over the world. This pudding recipe is easy to make and is an ideal dessert to have after meal. A mild vanilla flavouring is used in this pudding recipe. This caramel pudding can be either made in the micro-oven or a pressure cooker. But here, we will use the micro-oven recipe for making caramel pudding. If your house is full of friends and a pudding recipe is in demand, then you can try making caramel custard pudding as it is very easy to make. Try out this pudding recipe to make caramel custard pudding and make everyone happy with your amazing cooking style.

Serves: 4-5

Preparation Time: 1 hour

Ingredients

Sugar- 5-6 cups
Eggs- 4
Milk- ½lts
Vanilla Essence- 2-3 drops
Plastic Pudding Cups (micro-oven proof)- 5-6

Procedure

Butter all the pudding cups and keep them aside. Pre-heat oven to 350 Degree Fahrenheit.
Add 1 cup of water to a frying pan kept on a gas oven and turn it up to medium flame.
Now add 2 cups of water to the same pan. Stir well on a medium flame for a minute.
Now let the whole mixture simmer for a while. Stir it occasionally. Bring it down as soon as it turns golden and pour in all the pudding cups.
Now take another deep bottomed pan over the gas oven and add the milk into it. Pour the remaining sugar into the pan and keep it on simmer.
Break and beat the eggs into it. Stir the whole mixture properly and let it reduce to half it's original volume. Add the vanilla essence now.
Now turn off the gas oven and pass the whole mixture trough a sieve.
This will give you a perfect homogeneous mixture for the caramel custard pudding. Pour this mixture into all the pudding cups alike.
Place the pudding cups inside the micro-oven. Take the cups out after 40-45 minutes. After they cool down place them in the refrigerator for further cooling.
Take them out after they are chilled and scoop the caramel custard pudding out of the pudding cups with a spoon.

Serve the caramel custard pudding cold to your guests.

Source:http://www.boldsky.com/cookery/sweet-tooth/pudding/caramel-custard-pudding-recipe-030082.html

Fresh strawberries add zing to old-fashioned pound cake

Food history buffs say pound cakes, as written recipes, date back to the early 1700s. The name “pound cake” simply described the recipe: a pound each of butter, sugar, eggs and flour. Such a cake would have been large and could have served multiple families.

Over time, the portions of the ingredients were adjusted to make a smaller, lighter cake. However, the name stuck.
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Today we see all kinds of blends and flavors of pound cakes, but an old-fashioned, buttery pound cake never goes out of style and is worth keeping in the recipe box. This cake still feeds bunches — 20 servings, in fact. So it would be perfect for a summer cookout, picnic or family reunion.

Because it is “plain,” there’s no icing or filling that will melt in the summer heat. It also freezes well, so if you have leftovers, you can wrap up cake quarters to pull out weeks later.

I love my pound cake topped with the fresh and bright flavor of Minted Strawberries. And with a dollop of whipped cream, your plain cake is elevated to a beautiful and elegant dessert.

Source:http://www.dailyherald.com/article/20120725/entlife/707259969/

Chocolate HEALTH Cookies

I definitely have a chocolate addiction and I enjoy indulging it in healthy ways. You know I have a thing for using unexpected ingredients (See my chocolate pudding recipe) and this recipe is no different.

I based this recipe on my popular dessert hummus recipe from my blog and was very pleased with the results. I can’t wait to make another batch…I think next time I will add in some fresh mint to the food processor.

Ingredients:

10 Medjool Dates, soaked
Soaking water
15 oz. can Eden Organics Salt-Free Garbanzo Beans (aka chickpeas)
½ cup cocoa powder (I used Wonderslim Wondercocoa)
1/3 cup organic peanut butter *
1 1/2 tsp. alcohol-free vanilla
4 packets Sweetleaf Stevia

*You can try substituting with another nut or seed butter, though I haven’t tried to, but my guess would be that sunflower seed butter would make the best sub.


Preparation:

Preheat the oven to 325 degrees F.
Pit the dates and put them into a bowl. Press the dates down into the bowl and cover them with filtered water until they are JUST covered (it is ok if a tiny bit of the dates peak out through the water). Soak the dates in the water for at least 30 minutes.
Once the dates have soaked, place all of the ingredients in a food processor and pulse 10-15 times. Scrape down the sides and process the mixture until there aren’t too many chunks. Stop and scrape down the sides with a rubber spatula. Repeat this process until the batter is the consistency you like (I prefer a few small chunks).
Use you medium scooper (mine is 2 Tbs) and scoop the batter onto a parchment lined baking sheet. Bake for 15 minutes, turning the cookie sheet half way through.
Take the cookie sheet out of the oven and smoosh down the cookies with a fork to flatten them.
Return the cookie sheet to the oven and bake for 10 more minutes.
Cool (If you have the patience) and enjoy!

I bake about 8 cookies at a time and keep the rest of the batter in the fridge to bake more later (or to eat with a spoon!).

Source:http://www.onegreenplanet.org/vegan-food/recipe-chocolate-health-cookies/

Shahi Tukra: Bread Pudding For Ramzan

Shahi Tukra is a very royal sounding name. 'Shahi' literally translates to 'royal' and 'tukra' means 'pieces'. However, the bread pudding recipe that is used in preparing Shahi Tukra is quite simple. This bread pudding recipe is meant for special occasions like family gatherings and festivals. So, you won't get a better chance to try this dessert recipe than the holy month of Ramzan.

Shahi Tukra makes a perfect Ramzan recipe because it is easy to make and simply delicious. A Ramzan recipe should be filling and rich in energy to get you through your period of fasting. This bread pudding recipe is perfect in that respect. The ghee (clarified butter), and dry fruits in Shahi Tukra gives you enough energy to get through your Rozas without losing out on strength.

Serves: 4

Preparation Time: 30 minutes

Ingredients

White bread- 8 slices
Milk- 1 litre
Sugar- 1 cup
Ghee- 3tbsp
Cinnamon powder- 1tsp
Cardamom powder- 1tsp
Raisins (kishmish)- 10
Cashew (kaju)- 8
Pistachios- 7-8
Almonds- 5 (soaked and chopped)

Preparation:

1. Heat milk on a medium flame. Let it bubble for 5 minutes and then add the sugar to it. Stir it continuously.

2. After the sugar dissolves completely in the milk, add 2tbsp of ghee to it. The ghee is to coagulate the milk.

3. Add cinnamon powder and cardamom powder to it. Keep stirring continuously so that the milk does not form lumps at the bottom of the pan.

4. Keep boiling the milk till it reduces to half the volume you started with. It should take around 20 minutes to do so.

5. The milk should have developed a thick custard-like consistency by now. Take it off the flame and add the dry fruits to it.

6. Allow it to cool at room temperature. And refrigerate it once done.

7. Meanwhile chop off the sides of the bread slices. Cut them into triangular pieces by slitting diagonally.

8. Fry the bread in the leftover ghee till brown. Let the bread lose steam and cool at room temperature.

9. Pour the chilled milk you prepared over the fried bread.

Serve Shahi Tukra as a royal dessert to celebrate Ramzan this year. It looks best when served in silver bowls.

Source:http://www.boldsky.com/cookery/sweet-tooth/indian-sweets/shahi-tukra-ramzan-recipe-030054.html

Blueberry recipes: Try a new summer treat for National Blueberry Month

Blueberries are great for snacking, baking and mixing into desserts. Here's a lower calorie option that will be especially refreshing on a hot summer day. The following recipe for a sorbet "cake" is from the U.S. Highbush Blueberry Council. It uses citrus sorbets as a base and features a crunchy walnut filling. Feel free to experiment with other sorbet flavors and nutty centers, however. Consider tasty alternatives that could be customized to match a party's color scheme or highlight favorite flavor combinations.

Blueberry and Citrus Sorbet "Cake"

1/2 cup finely chopped walnuts

1/4 cup plus 2 tablespoons blueberry preserves or jam, divided

1 pint orange sorbet, slightly softened

1 pint lemon or other citrus sorbet, slightly softened

1 cup fresh blueberries


1. Line the bottom and sides of an 8-by-4-inch loaf pan with a double layer of waxed paper, folding the paper to fit smoothly.

2. In a small bowl, stir together walnuts and 1/4 cup of the blueberry preserves. Set aside.

3. Spoon orange sorbet into the lined pan, smoothing the top to make an even layer.
Spread the reserved walnut-preserves mixture evenly over the orange sorbet. Spoon the lemon sorbet evenly over the preserves and smooth the top. Cover tightly with aluminum foil. Freeze several hours or overnight

4. Just before serving, in a medium bowl, stir remaining 2 tablespoons preserves until smooth. Fold in fresh blueberries. Invert the cake onto a chilled serving plate. Remove the pan and waxed paper.

5. Spoon about one-fourth of the blueberry mixture down the center of the cake
Cut the cake into 8 (1-inch) slices. Serve on chilled dessert plates. Top each slice with a spoonful of the remaining fresh berry mixture. Serve immediately.

Source:http://www.nj.com/homegarden/index.ssf/2012/07/blueberry_recipes_try_a_new_su.html

Almond Ice-Cream Float Recipe Perfect For Parties

This ice-cream float is a slightly grown-up and gourmet version of everyone’s childhood favourite. The rich flavour of toasted almonds in the ice cream pairs deliciously with the dark, earthy flavours of old-fashioned root beer.

Almond Ice-Cream Float

250 ml (1 cup) finely chopped almonds

6 egg yolks

375 ml (1 1/2 cups) whole milk

375 ml (1 1/2 cups) heavy cream

1 ml (1/4 tsp) fine sea salt

2 ml (1/2 tsp) almond extract

125 ml (1/2 cup) plus 30 ml (2 tbsp) granulated sugar, divided

4 bottles root beer

Heat oven to 180 C (350 F). Spread almonds on a baking sheet and toast until deep golden and fragrant, 6 to 8 minutes.

In a large mixing bowl, place yolks; cover with plastic wrap and set aside until ready to use.

In a medium saucepan, bring milk, cream, salt, toasted almonds, almond extract and 50 ml (1/4 cup) of the sugar to a boil. Turn off heat and let mixture steep at room temperature for 15 minutes; return to a rolling boil.

Whisk remaining sugar into bowl with yolks until smooth. Gently temper yolks by slowly adding hot almond cream while whisking constantly. Once completely combined, strain mixture through a fine-mesh sieve into a large metal bowl. Place bowl of ice-cream base over another bowl of ice water and stir until cool.

Freeze mixture in an ice-cream machine according to manufacturer’s directions until ice cream has a smooth, soft-serve-like texture. Store in freezer for 4 hours before serving.

To serve, fill 4 tall glasses with 2 or 3 scoops of toasted almond ice cream each, pour in root beer and serve immediately.

Makes 1 l (4 cups).

Note: When making without an ice-cream machine, here is an alternative recipe:

1 l (2 pints) good-quality vanilla ice cream

375 ml (1 1/2 cups) roughly chopped almonds, toasted

Remove ice cream from freezer and let soften. Transfer ice cream to a large bowl, add toasted almonds and quickly stir until combined. Return ice cream to original containers and freeze for 4 hours to harden before serving.

Source: California Almonds, AlmondBoard.com.

Source:http://www.huffingtonpost.ca/2012/07/20/almond-ice-cream-float-recipe_n_1689903.html

Recipe: Hot red pepper relish

Total time: 10 minutes

Servings: This makes 3 or 4 tablespoons, about 4 servings.

1 red Fresno or red jalapeño chile, cut in a few pieces, with seeds left inside

3 cloves garlic, peeled and halved

1 to 2 teaspoons water, more if needed

Salt

1 teaspoon extra virgin olive oil

Cayenne pepper to taste (optional)

In a mini food processor, chop the chile and the garlic until fine. Add 1 teaspoon water. Process to form a paste, adding a little more water if needed. Transfer to a bowl. Stir in the olive oil. Season to taste with salt and cayenne pepper. Refrigerate in a covered container until ready to serve.

Each of 4 servings: 14 calories; 0 protein; 1 grams carbohydrates; 0 fiber; 1 gram fat; 0 saturated fat; 0 cholesterol; 0 sugar; 1 mg sodium.

Source:http://www.latimes.com/features/food/la-fo-ramadanrec4-20120721,0,7657353.story

Doughnut peach recipes: Bellini, chicken salad and shortcake

Looks like a doughnut, tastes like a peach.

That's because it IS a peach!

As we're heading into the season for this mouth-watering fruit, you'll find peaches piling up and ready to be used in recipes, preserves or just plain devoured the moment you get them home.

One peach that stands out is the unusually shaped "doughnut" peach: small, round, slightly flat, you'd think it was your favourite deep-fried dough, instead of a fresh fruit.

Naturally sweet as well as fat, cholesterol and sodium-free, and less than 50 calories a fruit, this uniquely shaped freestone was originally cultivated in Asia for centuries and exported to the U.S., where in the 1800s it was enjoyed more for the novelty of its odd shape.

The doughnut peach was soon forgotten as more spherical peach varieties emerged, but it remerged in the 1990s, gaining in popularity throughout North America in recent years.

If you've walked by these unusually shaped peaches, stop and check them out — they're delicious, have a creamy interior with just a hint of blush and little or no fuzz. And they have that heavenly aroma of peach with just a hint of almond.

Better hurry — they'll be gone in no time for another year.

Here's a selection of lovely recipes courtesy of the Crown Orchard Co., located in the Blue Ridge Mountains just south of Charlottesville, Virginia.

Check out Crownorchard.com for more info.

DOUGHNUT PEACH BELLINI

Nothing says summer like a cool, refreshing cocktail. Add a bubbly sparkle to your next Sunday brunch with a doughnut peach-infused Champagne cocktail that will refresh and impress your guests.

6 doughnut peaches, pitted and chopped
1 Tbsp. (15 ml) fresh lemon juice
1 bottle sparkling white wine (Champagne or Prosecco), chilled

(Or 1 bottle sparkling water with 1/2 bottle ginger ale)

Wash doughnut peaches and pat dry with paper towel.

Place chopped peaches in a blender with lemon juice and blend until smooth and creamy. Place 3 Tbsp. (45 ml) of blended doughnut peach mixture in the bottom of a Champagne flute. Slowly add chilled sparkling wine to each flute (as to not fizz over the top of the glass) and fill to within 1/2-inch (1 cm) of brim. Stir contents and enjoy.

Serves 6.

DOUGHNUT PEACH ICE CREAM TREATS

Create summertime fun in the kitchen by letting children create an ice cream or frozen yogurt treat that happens to incorporate a healthy doughnut peach. Doughnut peaches are sweet and perfectly sized for smaller hands, which makes them ideal for children. This easy-to-prepare treat is a great way to inspire your children to get involved in some kitchen fun.

6 ripe, doughnut peaches
2 cups (500 ml) vanilla ice cream with sprinkles
Rainbow coloured sprinkles, for garnish

Wash doughnut peaches and pat dry with a paper towel.

With a 1-inch (2.5 cm) circular cookie cutter, core pit from doughnut peach, or with a knife cut around pit and push out, leaving a 1-inch (2.5 cm) hole. Should look like a doughnut.

Repeat step for all six doughnut peaches.

Place doughnut peaches on a platter that has been pre-chilled in freezer. With a melon ball scoop or teaspoon, scoop the ice cream and fill the centre cavity of each peach.

Enjoy immediately or return to freezer until ready to serve. Note peaches will freeze within 30 minutes, so be careful not to make these treats too far in advance of serving.

Serves 6.

TIP: For best flavour combinations use vanilla-based ice creams such as, Old Fashioned Vanilla, Maple Walnut, Pralines and Cream and Vanilla with Sprinkles.

DOUGHNUT PEACH SHORTCAKE

Take a shortcut and add a new twist to a summertime favourite with this doughnut peach shortcake that delivers a subtle sweet taste that will appeal to any palate. This casually elegant dessert option requires little time and effort and is perfect for entertaining.

6 doughnut peaches, washed, pitted and chopped
1 Tbsp. (15ml) fresh lemon juice
1 tsp. (5 ml) granulated sugar
1 cup (250 ml) low-fat Greek-style yogurt
1 tsp. (5 ml) pure vanilla extract
1 Tbsp. (15 ml) pure honey
6 individual-sized sponge cakes
1 bunch fresh mint

Wash doughnut peaches and pat dry with a paper towel. Remove pits. Chop peaches into 1/2-inch (1 cm) cubes and place in a medium-sized bowl. Add lemon juice and sugar and stir to coat. Set aside.

In small bowl add yogurt, vanilla and honey and stir to combine.

Unwrap individual-sized sponge cakes and divide among six dessert plates. Spoon 1/2 cup (125 ml) of doughnut peach mixture onto each cake portion and top with a dollop of yogurt mixture. Garnish with a sprig of mint.

TIP: For a decadent adult version, replace sugar and lemon juice with one tablespoon (15ml) of peach vodka or peach schnapps and dollop with real whipped cream. Sponge cake may be substituted for angel food cake.

Serves 6.

GRILLED DOUGHNUT PEACH AND CHICKEN SALAD

This multi-purpose dressing works as a salad dressing, marinade and the perfect grilling sauce for chicken, white fish or pork. This salad is the ideal summer meal.

Dressing:

6 doughnut peaches, pitted and chopped
2 Tbsp. (30 ml) fresh lemon juice
4 Tbsp. (60 ml) almond oil
2 tsp. (10 ml) rice vinegar
2 Tbsp. (30 ml) maple syrup
2 tsp. (10 ml) Dijon mustard
1 small clove garlic, crushed
1/2 tsp. (2ml) kosher salt
Fresh ground pepper to taste

Salad:

312 g (11 oz) mixed greens such as baby spinach, baby arugula for that peppery tang
1 cup (250 ml) grated carrot
1 cup (250 ml) sweet onion slivered
1 cup (250 ml) slivered blanched almonds
6 doughnut peaches
6 boneless, skinless chicken breasts
1 cup (250 ml) crumbled goat cheese

For dressing: In a blender or Magic Bullet, add doughnut peaches and lemon juice and blend until smooth and creamy. Add almond oil, vinegar, maple syrup, Dijon, crushed garlic, salt and pepper and pulse until combined. Divide dressing into 1/2 cup (125 ml) and 2-1/2 cup (625 ml) portions. Set aside in the refrigerator.

For salad: Preheat grill to medium heat and lightly grease metal grate with a light oil (canola) to prevent food from sticking.

In large bowl, add mixed greens, carrot, onion and almonds. Set aside in refrigerator for later use.

Remove 2-1/2 cup (625 ml) portion of reserved dressing from fridge. Slice doughnut peaches into halves, removing the pits. Place peach halves on a platter and brush with some of the dressing. Set aside.

Place chicken breasts on a clean plate and brush with the remaining 2-1/2 cup (625 ml) portion of dressing (if you have extra dressing, use to baste chicken while on grill). Place chicken breasts and doughnut peach halves on hot grill and turn temperature down to low as to not burn both the chicken and peaches (about 250F (120C). Grill peaches for 3 minutes per side; set aside for salad assembly. Cook chicken for approximately 6 to 8 minutes per side or until the chicken reaches a temperature of 165F (76C).

Remove salad and 1/2 cup (125 ml) portion of dressing from refrigerator. Add dressing to salad, toss and divide between six dinner plates. Top salad with crumbled goat cheese and place grilled chicken and grilled doughnut peaches on side of plate.

Serves 6.

Source:http://www.torontosun.com/2012/07/20/doughnut-peach-recipes-bellini-chicken-salad-and-shortcake

Guest Recipe: Blueberry, Basil, and Goat Cheese Hand Pies

Everything tastes better in summer -- we're guessing it's because so many fruits and vegetables are in season, all over the country. To celebrate the country-wide bounty, we're bringing you some regional recipes from bloggers across the U.S. -- but don't worry, they'll taste just as good coming out of your California oven. Beth, the culinary mastermind behind Local Milk, captures the flavor of summer in Chattanooga, Tennessee with these blueberry, basil, and goat cheese hand pies. It's the right time of year for blueberries, and these miniature sweet-tart pies are the perfect way to eat a handful.

Blueberry, Basil, and Goat Cheese Hand Pies
Photos courtesy Local Milk
Makes about 10-12 four-inch hand pies

Ingredients For Buttery Pastry Shell
(from Thomas Keller via Smitten Kitchen)
2 cups (250 g) all purpose flour, divided + extra for dusting
1 tsp kosher salt
1 cup (2 sticks / 225 grams) cold unsalted butter, cut into small dice
1/4 cup (60 ml) ice cold water

Ingredients For Filling
1 pint (about 2 cups) blueberries
1/4 cup goat cheese
1/4 cup buttermilk
3 Tbsp honey (or to taste)
1 Tbsp finely chopped fresh basil
small pinch of salt
about 2 Tbsp flour to thicken

For Assembly
1 egg
1 Tbsp whole milk
raw sugar, for sprinkling

Cooking Directions

Prepare pastry crust. In a stand mixer fitted with the paddle attachment, mix one cup of the flour with all of the salt. Then, with the machine on low speed, add the bits of butter, a handful at a time, until the butter is completely incorperated. Add the remaining flour until just blended, then the cold water until thoroughly incorporated. Dump dough onto a piece of plastic wrap, divide it equally in two, and form each piece of dough into a flat, round disc. Wrap them with the plastic and chill for at least one hour and up to two days. It can also be frozen for up to three months.

Heat oven to 400° F.

Prepare filling. Mix blueberries with all of the ingredients except the flour. Sprinkle flour gradually over top and mix well until desired consistency is reached and mixture is smooth. Cover and chill while you roll out the pastry.

Generously flour your work surface. Place one chilled, unwrapped dough on the flour and flour the top of the dough. Keep the other disk refrigerated while you work. Gently roll your dough out from the center until about 1/8 inch thick. Re-flour your surface as needed, continually lifting and rotating your dough to make sure no parts are sticking. If the dough becomes difficult to work with at any point, chill for a few minutes in the freezer on a baking sheet before continuing.

Line a baking sheet with parchment paper. Cut an even number of circles in desired size using a floured biscuit cutter or the base of a small bowl. Lay circles on parchment lined baking sheet. Lightly beat egg with milk for wash in a small bowl.

Top half the circles with a small amount of filling, brush edged with egg wash, top with another round, and seal edges by crimping with a fork. Brush top with wash, sprinkle with raw sugar, and cut to vent. When completed place in the refrigerator to chill and repeat with other disc of dough and remaining filling.

When second sheet of pies are formed, put in fridge and remove the first sheet. Bake for the first batch for 20 minutes or until golden brown on top and bottom. Repeat with second batch, allowing all pies to cool on a rack.

Source:http://www.kcet.org/socal/food/the-public-kitchen/guest-recipe-blueberry-basil-and-goat-cheese-hand-pies.html

Mixed Fruit Jam: A Sweet Tooth Recipe

Preparing jam is an easy way to store vegetables and fruits for a long time. Mixed fruit jam is a yummy jam recipe that can be easily prepared at home rather than buying it from the market. Some colourants and additives are sometimes used in this easy jam recipe. You can also use this mixed fruit jam for bread spreads as well as toppings on cakes and rolls.

Mixed fruit jam is one of the most popular mixed fruit recipes. Use fresh fruits whole for this jam recipe. You can use fruits of your choice for this easy jam recipe. But in this jam recipe we will be using apple, papaya, grapes, banana and pineapple for making a mixed fruit jam. Different kinds of berries like blackberry or strawberry may also be used for making this mixed fruit jam. Include this mixed fruit jam in your child's diet and see how it makes him/ her happy.

Serves: 8-10

Preparation Time: 1 hour

Ingredients

Apples- 5-6
Papaya- 1
Grapes- 1 kg
Banana- 3
Pineapple- 1 (small)
Lemon Juice- 1 ½tsp
Citric Acid- 6-7tsp
Sugar- 1- 1½ kg
Salt- To taste

Procedure

Peel off the pineapple and papaya skin and make small pieces. Chop the apple (without) peeling to pieces.
Bring the apple, papaya, grapes and pineapple pieces to a boil in a deep bottomed frying pan over a gas oven.
Now peel off the apple skin. De-seed all the fruits.
Transfer the grapes, lemon juice, boiled apple, papaya, grapes, banana and pineapple in a mixer. Blend until a fine pulp is formed of all the fruits.
Now take another deep bottomed frying pan over a gas oven and pour the mixed fruit pulp into it.
Add sugar and salt to it and keep stirring on a low flame until it thickens.
Now add the citric acid to it and again keep stirring for 1-2 minutes over a low flame.
Take some of the contents of the pan on a plate using a spatula.
See if the paste flows off like a liquid. If not then your jam is ready.
Immediately pour it into air tight glass containers. Let it cool to room temperature and then refrigerate.

Serve this mixed fruit jam with bread or chappatis.

Source:http://www.boldsky.com/cookery/sweet-tooth/mixed-fruit-jam-recipe-030030.html

Mango Kheer: An Indian Dessert

Desserts are the best part of a meal. Mangoes are a favourite fruit among many and moreover its the season of mangoes. Mango kheer is a very popular Indian dessert. So try making this kheer recipe at home and bring a slight change in the taste buds of your friends and family with this Indian dessert recipe. It is just the regular kheer recipe with a hint of mangoes. The best part of mango kheer is that it is a traditional Indian dessert recipe that shall be liked by all age groups alike. This kheer recipe is very simple and can be easily made at home with a very few ingredients. This kheer recipe has very succulent flavours that melts in your mouth. Even if your kids do not like milk you can easily prepare mango kheer and they will savour it.

Serves: 4

Preparation Time: 1hour

Ingredients

Ripe Mango Puree- 4 cups
Milk- 1ltr
Cardamom- 1tsp (crushed)
Cashew Nuts- 1/2 cup
Almonds- 1/2 cup
Raisins- 1/2 cup
Basmati Rice- 1 cup
Ghee- 3-4tbsp
Saffron- 1tsp
Apples- 2-3 (finely sliced)
Sugar- 1 cup

Procedure

Take a deep bottomed frying pan and place it on a gas oven. Pour the milk into the frying pan and let it simmer on a low flame.
Now add the crushed cardamom seeds into it and stir well.
Add the mango puree, cashew nuts, almonds and raisins into the milk.
Take another pan over the gas oven and add ghee to it.
Now add the rice to it and stir over a low flame for 2-3 minutes. Do not let the rice turn reddish.
Add the rice into the milk now and let it simmer for another 4-5 minutes.
The saffron must be added to the milk now.
Put a lid over the pan of milk and keep it on simmer. Let the rice boil properly.
Take off the lid after 10 minutes. See if the whole mixture has turned creamy and then turn off the gas oven.
After the mango kheer is cooled to room temperature, place it inside the refrigerator for further cooling.

For The Serving

Take out the kheer from the refrigerator after it has been chilled.
Now take 4-5 small sized bowls and pour the kheer into them.
Garnish with the chopped apples and serve this mango dessert cold.

This Indian dessert recipe is sure to get you compliments from people.

Source:http://www.boldsky.com/cookery/sweet-tooth/indian-sweets/mango-kheer-recipe-029993.html

Summer Recipe: Strawberry Cake

We've all been there, at the farmers market in the summer, looking at strawberries that are just too perfect to pass up. So we buy a flat of them, take them home, and realize we'd never be able to eat them quickly enough.

In comes this cake recipe, courtesy of America's Test Kitchen. It does use some frozen strawberries: they're easier to extract juice from, but if you want to go entirely old school and squeeze a mess of fresh berries, we applaud you! Either way, you'll be slicing a whole bunch of fresh strawberries for other elements of the cake. It ends up as pretty as a picture, and perfectly summery.

Photo courtesy America's Test Kitchen
Photo courtesy America's Test Kitchen
Strawberry Cake
Serves 8 to 10
10 ounces frozen whole strawberries (2 cups)
3/4 cup whole milk, room temperature
6 large egg whites, room temperature
2 teaspoons vanilla extract
2 1/4 cups (9 ounces) cake flour
1 3/4 cups (12 1/4 ounces) granulated sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, cut into 12 pieces and softened

Frosting
10 tablespoons unsalted butter, softened
2 1/4 cups (9 ounces) confectioners' sugar
12 ounces cream cheese, cut into 12 pieces and softened
Pinch salt
8 ounces fresh strawberries, hulled and sliced thin (about 1 1/2 cups)

For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and flour.

Transfer strawberries to bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Place in fine-mesh strainer set over small saucepan. Firmly press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Whisk milk into juice until combined.

Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.

Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.)

For the frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. (Doing it by hand works, too.) Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Add reserved strawberry solids and salt and mix until combined, about 30 seconds. Refrigerate until ready to use, up to 2 days.

Pat strawberries dry with paper towels. When cakes are cooled, spread 3/4 cup frosting over 1 cake round. Press 1 cup strawberries in even layer over frosting and cover with additional 3/4 cup frosting. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Garnish with remaining strawberries. Serve. (Cake can be refrigerated for 2 days. Bring to room temperature before serving.)

Source:http://www.kcet.org/socal/food/the-public-kitchen/summer-recipe-strawberry-cake.html

A 30-Calorie Salty Sweet Treat

I have a serious sweet tooth, which means that after lunch and dinner, I’m always asking, “what’s for dessert?” Chocolate is my biggest weakness although peanut butter comes in a close second.

In an effort to find something sweet yet low-calorie to enjoy after a meal, I scoured the Internet and came across this fabulous idea from the Creative Kitchen called Pretzel, Hershey Kiss, and M&M bites!

This 3-ingredient recipe is quick, delicious and easy to make. My favorite combination is an unsalted pretzel, dark chocolate Hershey’s Kiss, and a peanut butter M&M. It satisfies my sweet tooth and is only 30 calories per sweet treat!

Source:http://www.shape.com/blogs/weight-loss-diary/30-calorie-salty-sweet-treat

Recipe: Single Serving Peanut Butter Cake

This doesn’t happen very often, so I’d try to enjoy it.

I’m speechless. Actually speechless. I don’t think I have any words and it is totally this cake’s fault. The fact that this baby can be made in under three minutes in the microwave and is less than 130 calories is nice, but that doesn’t compare to the taste. Oh the taste.

This is where the speechless part comes in. I’m going to warn you fairly: if you want me to try to describe how this cake tastes, you’re going to get a lot of ineffective metaphorical flailing before you actually learn something useful. So here I go.

At first, you get this bite that you can nearly describe as fudgy. Chewy almost, but not quite. And then you get peanut butter. Not like I just whacked you over the head with a peanut butter jar amount of peanut butter, but the peanut buttery-ness is totally there.

See? I just said peanut butter three times in one sentence to make my description more complete. That was for your benefit. You’re welcome.

And if you’re a sane person and what I just said didn’t even begin to make sense to you, then I’ll pull together one sensible descriptive line for you. This cake is almost too mouth-watering to be vegan, grain free, gluten free, sugar free, soy free, low carb, only 130 calories for the whole ginormous thing be done in under three minutes.

Almost. But I wouldn’t trick you like that.

“All For One” Peanut Butter Cake

This. cake. rocks. But to make it rock just a little bit harder, I microwaved a teaspoon of peanut butter and a teaspoon of almond milk for 30 seconds, stirred, and spooned the sauce over the top of the cake for an elegant and decadent twist. The creamy sauce over the cake just takes the whole shabang over the top.

Serves one

Nutritional Info

(calculated with egg replacer and Better N Peanut Butter)

Serving size: the entire cake (the whole recipe)

Calories: 129

Fat: ~4 grams

Ingredients:

1 Tablespoon peanut butter (I used Better N Peanut Butter, for a lower fat option.)
2 Tablespoon almond milk
1 Tablespoon egg replacer mixed with 4 Tablespoon of water for a vegan version
2 Tablespoon coconut flour
1/2 teaspoon baking powder
pinch salt
sweetener to taste (I use 1-2 packets of stevia)

Preparation:

In a small microwaveable bowl (or mug), add the peanut butter and almond milk. Nuke for 45 seconds to a minutes, stir, and let sit for a few minutes. Add in the rest of the ingredients and stir until everything is even;y incorporated. Spoon the batter into a greased mug and smooth out the top. Microwave for about 2 minutes, keeping a close eye on it to cook it shorter or longer as needed because microwave cooking times vary so greatly. It took 2:30 in my microwave, but it’s older than I am. Let cool for a few minutes.

Good thing you’re supposed to eat the whole thing, right? See, I’m looking out for you.

Enjoy!

Source:http://www.onegreenplanet.org/vegan-food/recipe-single-serving-peanut-butter-cake/

Just peachy summertime recipes

M-m-m-m, peaches are in and they are so delicious. A good bite and the juice is running off your chin, at least it does on mine! This delicious fruit whose sweet flavor has made it a favorite and whose name has become that which is good, as in “A peaches and cream complexion.

With just 50 calories per fruit, peaches provide a variety of vitamins and minerals, including potassium, dietary fiber and are sodium and fat free. Plus, you can easily eat it out of your hand. What more could you ask for from this aromatic fruit? A little “per pound” equivalents for you. A pound of fresh peaches equals: 3 medium sized peaches, or 2 cups sliced, or 1-2/3 cups diced, or 1-1/2 cups pureed. In today’s recipe I will be using fresh and canned peaches.

CHICKEN FRUIT SALAD
Salad:
3 c. cooked elbow macaroni
3 c. cubed cooked chicken
2 c. peeled, cubed fresh peaches
1 c. each, celery, sliced
1/4 inch and halved strawberries
1-11 oz. can mandarin oranges, drained
1-8 oz. can pineapple tidbits, in its own juice, drained (save the juice)
1-8 oz. can sliced water chestnuts, drained, cut in 1/4” strips
1/2 c. each, diced apple, golden raisins and chopped pecans

Dressing:
1 c. mayonnaise
1/4 c. orange juice
2 T. sugar
1/2 t. ground ginger
1/8 t. white pepper or black pepper
Several head lettuce leaves - optional
In a large bowl, combine all salad ingredients. In a small bowl, combine all dressing ingredients, mixing with a whisk. Gently fold dressing into salad. Serve in a large lettuce lined bowl. Makes 12 servings. This salad is great to bring to a pot-luck or picnic gathering. If you’re bringing it to a picnic, add the dressing just before serving time.
Note: 1-1/2 c. uncooked pasta makes 3 c. cooked. You could also substitute cubed ham in place of chicken and dark raisins for golden. Don’t pour the pineapple juice down the drain; drink it for a refreshing sip or two.

+++++

THIRTY MINUTE PEACH CRI
2-16 oz. cans sliced peaches, well drained
1/4 c. raisins
1 small (3-3/4 oz.) pkg. butterscotch flavored instant pudding mix
1/2 c. flour 1/3 c. chopped dry roasted peanuts
1/4 c. quick oats
1/2 c. cold margarine
Put peaches and raisins into ungreased 8” square baking dish; set aside. In a small bowl, combine rest of ingredients, except margarine. Cut in margarine until mixture resembles coarse crumbs. Sprinkle over peaches and raisins. Bake at 400 degrees for 15-20 degrees for 15-20 minutes or until bubble around edges. Top with a scoop of vanilla ice cream if you wish. Makes six servings. Note: I think you could use 4 c. (2 lbs.,) fresh sliced peaches, baking it a few minutes longer until peaches are tender.

+++++

Make this dessert on a warm summer afternoon or evening. It is so refreshing and it only takes minutes to make.
QUICK PEACH MELBA
4 fresh peaches, peeled and halved
1 pint French or regular vanilla ice cream
1 c. sugared fresh or frozen raspberries - thawed
Put two peach halves in a sauce dish with ice cream in between the peaches; top with a scoop or two of ice cream. Spoon raspberries over ice cream. Serve with a cookie if you wish. Makes four servings.

+++++

CHILLED PEACHES N’ CREAM SALAD
1-3 oz. pkg. peach flavor gelatin
3/4 c. boiling water
1 c. cold water
2 c. vanilla ice cream, softened Pinch of nutmeg
1 lb. (3 med.) peeled, sliced, fresh peaches, cut into 1/2” pieces.
Set aside 1 peach half or 6 slices. Lettuce leaves In a large bowl dissolve gelatin completely in boiling water; stir in cold water, ice cream and nutmeg. Whisk until ice cream is melted. Refrigerate until slightly thickened (about 30 minutes). Whisk until mixture is smooth (1-2 minutes); fold in peaches. Pour into greased 6 c. mold. Refrigerate until firm (6 hours or overnight). Unmold onto lettuce leaves on serving plate. Garnish with peach slices.
Makes 8-10 servings. Note: If you don’t have a 6 cup mold, turn the gelatin into an 8 c. serving bowl. Skip the lettuce but do the garnish and add a couple mint leaves. Note: Peel peaches just before you add to gelatin or they may start to darken. How to peel peaches? Heat a saucepan of water (enough to cover the peaches) to a boil. Submerge the peaches for 30 seconds. Lift peaches out and put into cold water for about 1 minute. Drain and peel off skin with a paring knife.

Thought for the Day: A rumor is about as hard to un-spread as butter!

Source:http://www.chisagocountypress.com/main.asp?SectionID=1&SubSectionID=1&ArticleID=16465

Rice pudding recipes: Orange 'Creamsicle' and tangy lime squares

I was getting restless in the kitchen recently and started playing my favourite game of "What if".

What if I soaked raisins in water with a few drops of rosewater? What if I used jasmine rice — a sweet, delicate rice I never worked with before — in dessert? What if I didn't use the cinnamon for just this once and tried cardamom?

And what if I used almond milk instead of regular milk for making rice pudding?

That's how this all started — a hankering for rice pudding and a chance purchase of a 2L container of Earth's Own Almond Fresh Coconut beverage. I love the two — rice pudding for its delicious comforting qualities, and almond milk for its amazing flavour. The addition of fresh coconut flavour in the almond milk I purchased intrigued me. I took a swig and my mouth swooned — delicious! Visions of cocktails and rice puddings danced in my head — along with the game of "What if".

With all these wonderful thoughts in mind I created "What-If Pudding," and, judging by the reaction of my family and friends who tried this treat for me, "What if" turned into "Want more"!


WHAT-IF JASMINE RICE PUDDING

This pudding calls for steady and gentle stove-top stirring — the result is a delicious dish, perfect served warm or cold.

1/4 cup (50ml) raisins, soaked in 1/2 cup (125ml) water and 1 tsp. (50m) rosewater
4 cups (1L) coconut-flavoured almond milk (I used Earth's Own)
1 cup (250ml) jasmine rice
1/4 cup (250ml) light brown sugar
1 tsp. (5ml) ground cardamom
1 egg, lightly beaten
1 Tbsp. (15ml) butter
1/2 cup (125ml) 18% cream
1 cup (250ml) sweetened coconut, gently toasted in oven

Mint leaves, dollops of whipped cream, for garnish

In a large saucepan heat coconut-flavoured almond milk and bring to a boil. Add rice, sugar and cardamom; bring to a boil, then reduce heat and stir mixture carefully, checking rice for doneness. After 15 minutes, drain raisins and add to mixture, blending carefully. After 15 minutes, remove some of hot broth and quick whisk into beaten egg. Return egg mixture to pudding and blend thoroughly. Add butter and cream and blend thoroughly to heat through. (Pudding will thicken when cooled.)

When rice is cooked, remove from heat and divide into 8 dessert glasses or one large glass bowl. Sprinkle with toasted coconut. Serve warm with mint leaves and whipped cream as garnish.

Serves 8.

TIPS: You can use regular almond milk with 2 tsp. (10ml) coconut flavouring

To make dish vegan, omit egg, butter and cream.

ORANGE "CREAMSICLE" RICE PUDDING

Creamsicles were made for summer. Puddings were made for comfort. Here's a recipe that combines the two!

Recipe courtesy Florida Department of Citrus, Floridacitrus.ca.

1 cup (250 ml) half-and-half
1 cup (250 ml) milk
1 cup (250 ml) 100% orange juice
1/3 cup (75 ml) sugar
1/2 tsp. (2 ml) pure vanilla
2 Tbsp. (30 ml) chopped orange zest
3 whole eggs, beaten well
3 cups (750 ml) warm cooked basmati rice (right out of the steamer or cooking pot)
1/3 cup (75 ml) dried cranberries
10 fresh mint sprigs

Preheat oven to 350F (180C). Combine half-and-half and milk in medium saucepot. Add sugar, vanilla and orange zest. Bring to a simmer over medium heat, while stirring continually, until sugar is dissolved. Mixture should smell like a creamsicle. Place beaten eggs in medium mixing bowl. Slowly pour hot liquid into eggs while whisking constantly until all liquid is absorbed.

Whisk in orange juice; then stir in rice and cranberries. Pour mixture back into saucepot and cook, stirring constantly over medium heat until mixture becomes hot and slightly thickened, about 3 to 4 minutes.

Coat a 9x9 inch baking dish with non-stick cooking spray. Pour warm pudding mixture into dish and bake for 15 minutes. Check to see if pudding is softly set (it should jiggle when shaken). Use large tablespoon or ice cream scoop to portion out rounded spoonfuls of hot pudding into ten pudding or parfait dishes. Drizzle over with orange cranberry glaze and garnish with fresh mint.

Serves 10.

TANGY LIME RICE PUDDING SQUARES

Not quite a pie, but just as good, these sensational whipped-cream topped rice pudding squares with a tangy squeeze of lime has summer sensation written all over it. From USA Rice Federation.

3 cups (750 ml) cooked short-grain rice
2 cups (500 ml) milk
1 can sweetened condensed milk

SQUARES

2 cups (500 ml) gingersnap cookies or graham wafer crumbs
1/3 cup (75 ml) butter, melted
1/2 cup (125 ml) fresh squeezed lime juice
2 cups (500 ml) whipped cream
Lime zest for garnish, optional

In medium saucepan, combine rice, milk and sweetened condensed milk. Cook over medium heat for 20 to 25 minutes, stirring frequently, until thick and creamy. Meanwhile, in medium bowl, mix together gingersnap crumbs and melted butter until well blended. Press crumbs into 13x9-inch baking dish.

Bake crust in 350F (180C) oven for 10 minutes. When rice pudding is done, stir in lime juice. Spread pudding over crust; chill. Spread whipped cream over pudding. To serve, cut into squares and garnish with strips of lime zest, if desired.

Makes 16 servings.

Source:http://lifewise.canoe.ca/FoodDrink/Eat/2012/07/10/19971231.html

Strawberry Almond Shortcake Recipe

Desserts are loved by everyone. After a meal, you cannot leave the dining table without having few bites of a dessert. If you do not have dessert, your mouth keeps craving for some sweet dish to rejuvenate your mood. Strawberry is one of the hot picks. When it comes to dessert, win hearts and satisfy your taste buds by preparing some strawberry dessert. Here is the simple recipe to make strawberry shortcake with almonds.

Strawberry and almonds shortcake recipe:

Serves: 4-6

Preparation time: 45 minutes

Ingredients

Butter- ½ cup
Sugar- 1 ½ cup
Eggs- 4
Baking powder- ½tsp
All purpose flour(maida)- 3 cups
Almonds- 1 cup (sliced)
Almond liquor- 1tsp
range zest- 2tsp
Salt

For topping:

Whipped cream cone
Strawberry slices
Almonds

Procedure

In a bowl, mix butter and sugar. Whip till the sugar dissolves and the butter melts. When the mix becomes a smooth and creamy paste, keep it aside.
Add eggs, salt, baking powder, zest of oranges and mix well. Beat the eggs completely into a foamy mix. Pour the almond liquor and mix again.
Now add the all purpose flour (maida) to the bowl. Whisk till it becomes thick and smooth.
Grease a baking dish with butter and spread the mix in it.
Spread the almonds over the batter. Bake the batter at 350 degrees for 20-25 minutes in the oven.
Check with a tooth pick and see if the cake is cooked or not. If it is done, take out the baking dish and let it cool.

Take out the cake and garnish with whipped cream, strawberry slices and almonds. Cut into small shortcakes and serve. You can also experiment with this dessert recipe. Grease few biscuit pieces with the cream and then serve it as a sweet snack.

Source:http://www.boldsky.com/cookery/sweet-tooth/cakes-bakes/strawberry-almond-shortcake-recipe-029922.html

Money-Saving Recipe: Tapioca Pudding

Are you ready to celebrate National Tapioca Pudding Day, which – as you no doubt know – is this Sunday, July 15? I mean, who doesn’t know their National Dessert Days by heart?

Sure this is a hectic time of year for us pudding lovers, with National Vanilla Pudding Day back on May 22nd and National Chocolate Pudding Day a mere two weeks ago, on June 26. But once we spoon our way through Tapioca Pudding Day, we have two full months to jell-out before National Butterscotch Pudding Day, which as you’ll recall is September 19.

Okay, so I’m an admitted pudding junkie, and tapioca is my all-time favorite. Tapioca is a root starch extracted from the cassava or yucca plant, so it’s probably unlike anything else you’ve ever eaten.

Ever since I was a kid I’ve loved the flavor of tapioca pudding and, even more, the uniquely slippery texture of the tapioca itself. Back then, my rich uncle told me that tapioca was like caviar. But when I finally grew up and first tasted caviar, I thought, “Eew! Give me my tapioca pudding any day!”

My love of tapioca pudding is second only to my love of crockpot cooking – an economical choice no matter what time of year. So here’s my “pearl of a recipe” for making simple and delicious tapioca pudding in your slow cooker:

½ gallon milk (1%)
1 ½ cups sugar
1 cup small pearl tapioca
4 eggs
1 teaspoon vanilla
Cinnamon and/or nutmeg to taste (optional)

Combine the milk, sugar, and tapioca pearls in crockpot (4 quart size or larger). Stir thoroughly, cover and cook on high for approximately 3.5 hours, or until the tapioca is soft but the mixture is still runny.

Mix the eggs with the vanilla in a separate bowl. In order to avoid having scrambled eggs in your pudding by adding the eggs directly into the hot pudding mixture, “temper” the eggs by gradually whisking a total of 2 cups of the hot milk and tapioca mixture into the bowl containing the eggs. This brings the eggs up to temperate slowly. Once the eggs have been tempered in this fashion, pour them into the slow cooker and whisk the whole mixture thoroughly.

Cover and cook on high for another 45 minutes, or until the tapioca is pudding-like in consistency. Turn off slow cooker and let it sit for 1 hour to cool. Spoon into dishes and chill thoroughly in the refrigerator before serving. I love serving it while it’s still warm during the wintertime. Sprinkle a little cinnamon and/or nutmeg on top, if desired. Enjoy!

The recipe will make about 12, 8-ounce cups of tapioca pudding at a cost of less than 50 cents per serving.

So beat the summer heat by enjoying a cold dish of creamy tapioca pudding next week. Just remember, you’ll be looking back on the hot summer weather we’re having with fond memories come National Plum Pudding Day. What? National Plum Pudding Day is February 12, silly.

Source:http://blog.aarp.org/2012/07/09/money-saving-recipe-try-tapioca-pudding/

Fun, simple and delicious

Summer is in full swing now and you may be starting to run out of activities and treats for the kids. How about some easy kitchen activities? Here are a few “recipes” that are fun to make and taste great too.

DIY Ice Cream Sandwiches
Makes 6

6 graham crackers
6 scoops vanilla ice cream, slightly softened (you can use parve ice cream to make this a parve dessert or snack)
2 cups semisweet chocolate chips
2 tablespoons vegetable oil
Sprinkles

Break graham crackers in half and place along bottom of 9 x 13-inch pan. Top each with a scoop of ice cream. Cover with remaining half of cracker and press down to spread ice cream and form sandwich. Freeze until firm.

In a small bowl, microwave semisweet chocolate chips with oil. Stir until smooth.

Remove ice cream sandwiches from freezer and dip halfway into melted chocolate, then into sprinkles. Return to pan and to freezer.

Chocolate Banana Smoothie
Makes 4

4 frozen bananas, sliced (this requires a little advance planning; buy some bananas and freeze them in anticipation of this treat)
3 cups milk
½ cup chocolate syrup
About 12 ice cubes

Purée all ingredients in blender until smooth. Pour into glasses and drink slowly.

Oreo Ice Cream Bars

I don’t know how to describe these other than amazingly rich and amazingly good. Kids can help with the cookie crushing, the peanut sprinkling – and of course with the eating. Peanuts can be left out if there are any allergy concerns.

¾ cup (1-1/2 sticks) margarine, divided
24 Oreos, crushed
½ gallon vanilla ice cream
1-1/2 cups chocolate syrup
1 (16-ounce) can sweetened condensed milk
½ teaspoon vanilla
1 cup whipped topping (like Cool Whip)
½ cup chopped peanuts

Melt ¼ cup (1/2 stick) margarine and mix with crushed cookies. Spread over bottom of 9 x 13-inch pan. Freeze for ½ hour.

Soften ice cream and spread over crust. Return to freezer for at least 30 minutes.

In a small saucepan, combine syrup, milk and remaining ½ cup (1 stick) margarine. Bring to a boil; reduce heat and simmer for 15 minutes. Remove from heat and stir in vanilla. Cool and spread over ice cream layer. Return to freezer to set – for at least 30 minutes.

Spread whipped topping over all and sprinkle with peanuts. Cover and freeze for at least 24 hours. Cut into bars to serve.

Source:http://www.jpost.com/FoodIndex/Article.aspx?id=276658

Lemon cake, brown sugar icing perfect for picnics

I have a delicious collection of memories involving family picnics through the years, going all the way back to childhood recollections of making peach ice cream with a hand-cranked machine.

Later memories included the simple pleasure of outdoor finger foods like deviled eggs and relish trays, then more recently buffets of salads like spicy Asian noodles, cucumber-avocado-cabbage slaw, and cherry tomatoes and corn.

Picnics have always represented one of my happiest forms of entertaining, especially because food just seems to taste better al fresco. While one of the most enticing aspects of a picnic can be summery weather, another attraction is the freedom that a picnic affords.

For children, it is the opportunity to run around and explore. For adults, it is the ability to eat when you want and serve food as casually as you wish.

A picnic-friendly dessert must be easy to transport and serve, like the accompanying recipe for lemon cake with a brown sugar icing inspired by my Aunt Julia's recipe. The fluffy cake encapsulates bright summery flavors with the addition of lemon yogurt and lemon zest. The caramel-like icing is a nice counterpoint to the tart lemon.

You can easily bake the cake a day in advance, if you wish. When the cake cools, prepare the caramel and spread it over the cake while the caramel is soft and of spreading consistency. Leave the cake in its pan to carry to the picnic, where you can slice it.

This cake can be packed for a hike, a visit to the beach or a tailgate party. Let it accompany you on your movable feasts wherever summer leads you to make memories.

Lemon Picnic Cake With Caramel Icing

Serves 12-16

This can be prepared up to a day in advance.

Cake
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 ounces butter (1 1/2 sticks), preferably salted
1 1/4 cups sugar
3 large eggs
1 tablespoon finely grated fresh lemon peel (about 3 large lemons)
12 ounces low-fat lemon yogurt
Icing
1 cup firmly packed dark brown sugar
6 tablespoons whole milk or heavy cream + more if needed
5 tablespoons (2 1/2 ounces) butter, preferably salted
1 1/3 cups sifted powdered sugar

Instructions: Adjust the rack to the lower third of the oven; preheat the oven to 350°. Lightly butter or spray a 9- by 13-inch light-colored aluminum baking pan; set aside. If you use a dark pan, reduce the oven temperature to 300°. Have the cake ingredients at room temperature.

For the cake: Sift the flour, baking powder, baking soda and salt onto a sheet of waxed paper or parchment paper; set aside. Beat the butter with an electric mixer on medium speed until the butter is creamy and smooth. Add the sugar and continue to beat until the mixture is lighter in color and fluffy in texture.

Add the eggs, one at a time, beating after each addition until incorporated. Add the lemon peel and combine. On the lowest speed, add the flour mixture in three additions, alternating with the yogurt in two additions. Stop the mixture occasionally to scrape down the sides of the bowl.

Spoon the batter into the prepared pan, spreading evenly with a rubber spatula. Bake the cake until it is golden on top, springs back when touched lightly, and a round wooden toothpick inserted in the center comes out nearly clean, about 45-55 minutes.

Transfer the pan to a wire rack and let cool. When cake is completely cool, make the icing.

Note: The cake is moist enough to remain in the baking pan, uncovered, for several hours or even overnight before frosting. For longer storage, cover the cake in the pan, and freeze for up to 1 week. Thaw at room temperature 1-2 hours before continuing with the recipe.

For the icing: In a 2-quart heavy-bottom saucepan, combine the dark brown sugar, milk or cream and butter. Cook over medium heat until the sugar is dissolved and the mixture is bubbling. Cook, stirring constantly, 2 minutes more. Remove from heat and set aside to cool just until the mixture is just comfortable to the touch.

Add the powdered sugar and beat well with a hand-held mixer until the icing is of spreading consistency. As you beat, in less than 5 minutes, the mixture will lighten in color, thicken, and change from translucent to opaque.

If the icing begins to appear grainy or too thick, immediately add 1 tablespoon milk at a time, and beat on low speed until the icing is smooth and just the consistency you need for spreading - the icing should start clinging to the blades and the color should be blondish or latte-like.

Without delay, spread the icing evenly over the top of the cake. The icing hardens as it sits.

To cut the cake: Use a sharp knife and gently cut just into the icing, then cut through the cake. (Cutting just the icing first helps prevent it from cracking and makes the piece more attractive.)

Per serving: 346 calories, 3 g protein, 56 g carbohydrate, 13 g fat (8 g saturated), 35 mg cholesterol, 190 mg sodium, 1 g fiber.

Source:http://www.sfgate.com/recipes/thebaker/article/Lemon-cake-brown-sugar-icing-perfect-for-picnics-3689069.php#page-2

Bananas foster: A sweet and salty dessert that can be made in minutes

You’ve heard the saying: with age comes wisdom. However, what I've also found is with age comes holding things out to try and read them, saying "What?" — even when you hear the question, walking by mirrors and being startled by your own reflection and finding yourself in conversations about health problems and the cute things your dogs do. And then there’s the memory issue. Sound familiar? If so, then you'll enjoy this "no memory needed" dessert.

This bananas foster recipe couldn’t be easier, and yet the flavors are amazing, making it a great go-to dessert. It is easy, delicious and can be made for one, two or 10.

It takes literally minutes to put together and combines sweet and salty, cold and creamy. I’ve tried other recipes that require everything from special spices to flames, but why create confusion and possibly a kitchen fire?

My bananas foster is one of my favorite recipes and something I can make without even following a recipe. No memory needed here!

BELLE'S BANANAS FOSTER

1 quart vanilla ice cream

2 bananas, peeled and sliced

4 tablespoons butter

Caramel ice cream topping

Scoop ice cream into four serving bowls. Heat fry pan over medium heat and melt butter. Add sliced bananas and sauté until bananas are soft. Divide equally and pour the banana and butter mixture over the ice cream in bowls. Drizzle with caramel topping. Serve immediately.

Source:http://www.deseretnews.com/article/865558550/Bananas-foster-A-sweet-and-salty-dessert-that-can-be-made-in-minutes.html

Angel Food Cake With Goat Yogurt Mousse, Star Anise Ice Cream & Black Truffle Macaron

Pastry Chef Ben Spungin of Marinus Restaurant at Bernardus Lodge in Carmel Valley, CA has brought us this eye catching dessert. The recipe combines light, fluffy angel food cake, goat yogurt mousse, star anise ice cream and a black truffle macaron. Bring all of these bold flavors together and you get a dessert that people will love marveling at as much as eating.

Ingredients

Angel Food Cake – yields 1 angel food cake bundt pan

1¾ cups cake flour
1 ¼ cup sugar
2 cups egg whites
1 tablespoon cream of tartar
2 tablespoons of warm water
1 tablespoon vanilla
1 ½ teaspoons salt

Directions

Sift together cake flour and ¼ cup sugar in a small bowl. Combine egg whites, cream of tartar and 1/3 cup sugar in a Kitchen Aide bowl.

Using the whisk attachment, beat to soft peaks gradually adding 1/3 cup more sugar. Continue to beat and add final 1/3 cup sugar, warm water, vanilla and salt. Beat to firm peak, but not dry.

Grease and sugar a bundt pan. Pour in batter until 2/3 full. Bake at 300 degrees for 10-14 minutes or until golden.

Goat Yogurt Mousse – yields 2 ½ cups

1 ½ cups goat yogurt
1 cup corn syrup
¼ cup sugar
4 sheets gelatin
Pinch of salt
1 ½ cups cream – soft whipped

Directions

Bloom the gelatin in cold water. Place yogurt, corn syrup and sugar in a small pot. Whisk over medium heat, until sugar has dissolved. Stir in gelatin.

Remove from heat and stir in the soft whipped cream. Pour into desired dishes and chill for up to 4 hours.

Star Anise Ice Cream – yields 1 quart ice cream

2 cups milk
2 cups cream
1 ½ sugar
12 egg yolks
1 cup star anise – whole

Directions

Place milk, cream, sugar and star anise in a large pot. Bring to a simmer and slowly simmer for 10 minutes. Place egg yolks in separate bowl and slowly temper the cream base into the yolk bowl. Whisk well to combine.

Return mixture to the hot pot and place over medium heat. Whisk briefly for 5 seconds. Remove from heat and strain through a fine sieve.

Pour into a metal container, held in an ice bath. Once chilled, spin in an ice cream maker according the manufacture’s directions.

Black Truffle Macaron – yields 50 cookies

1 ¾ cup powdered sugar
1½ cups almond flour
4 ounces sliced, dehydrated and powdered black truffle
2 egg whites
¼ cup sugar
Pinch salt
Tiny pinch of black food coloring powder

Directions

Sift powdered sugar and almond flour into small bowl. In a Kitchen Aide, set with a whisk attachment, whisk to the eggs until frothy. Add ¼ cup sugar, salt and food coloring.

Whip to soft peaks. Add mixture to the dry ingredients. Using a rubber spatula, fold the mixture to fully incorporate ingredients.

Cover cookie sheet with silpat or parchment paper. Place mixture in a piping bag. Holding the piping bag vertically, create coin sized rounds. Allow cookies to rest on the cookies sheet for 20 minutes or until top is dry to the touch.

Bake for 15 minutes at 350 degrees, turning half way through.

Source:http://www.justluxe.com/lifestyle/dining/feature-1788880.php