recipe is certainly silly. It says to separate the
eggs, but it doesn't say how far to separate them.”
~ Gracie Allen
FEATURED SeniorARK RECIPES
1- Cake Bread 2-Ultimate Devils
Food 3-Easy Powder Milk
Albodigas Soup 5-Porcupine
Cake Deluxe 7-Low Fat Vegetable Lasagna
If the recipe you came to find is
not here, it is probably in the ARCHIVE
this on one of the recipe sites:
We (I, the wife, and our Irish Wolfhound) love this bread.
Use it as most would use a white bread. We make it 2-3
times a week with our bread machine. Makes GREAT French
toast. We love it warm with dinner.
1 & ¼
cup warm (100 degrees) water, 2 Tbsp very soft/melted
butter, 2 & ½ cups bread flour, 1 cup Duncan Hines moist
yellow cake mix, 2 tsp regular yeast.
the water and butter in the bread machine container. Mix in
a separate bowl the flours and yeast. Add the dry to the
wet. Set the machine for white bread and light crust. 3
hours and 50 minutes later you have it.
wrap it in plastic wrap and slice it in slabs for sandwiches
and French toast.
Peg and John Ewing, Realtors in
The Ultimate Devil's Food
Cake with Cream Filling and Fudgy Frosting
1 cup unsalted butter
2 1/2 Cups sugar
2 Cups boiling water
1 Cup cocoa powder
1 Tablespoon vanilla extract
2 3/4 cups flour or cake flour
2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups heavy whipping cream
1/2 cup confectioner's sugar
2 Tablespoon vanilla extract
4 oz. unsweetened chocolate
2 oz. bittersweet chocolate
1 cup unsalted butter
1/2 cup heavy whipping cream
3 1/4 cups confectioner's sugar
Makes a triple layer nine
Pre-heat oven to 350
degrees. Grease and flour 3 - 9 inch cake pans.
Mix cocoa and boiling water,
stir until smooth, set aside to cool.
Sift dry ingredients
together, set aside.
In a large bowl beat butter
sugar, eggs and vanilla together. Alternately beat in the dry
ingredients and the chocolate mixture. Beat just until
blended, do not overmix. Pour batter into the three greased
pans and bake for abour 30 minutes or until a cake tester
comes out clean. Remove cakes from oven and allow them to set
for 3-5 minutes. Remove from pans and cool completely on a
wire rack before frosting.
Prepare filling by beating
together cream, confectioner's sugar and vanilla until stiff.
Prepare frosting by melting the butter and chocolates together
over low heat. Stir in the cream and mix until smooth. Remove
the pan from the heat and place it in a large bowl filled with
ice. Using an electric hand held mixer or a whisk (trust me,
the electric mixer will be much easier), beat in the
confectioner's sugar until the frosting holds a stiff shape.
Before you put the cake
together, make sure that everything has completely cooled.
Divide the filling in two and spread it between the layers.
Frost sides and top with the choclate icing. Don't worry if
some of the filling oozes out the sides while you are frosting
them, just mix it into the frosting.
, Realtor, Butler, PA
EASY POWDER MILK
Give them a try! You'll
NEVER go back to
1 3/4 cups Flour
1/2 tsp Salt
3 tsp Baking Powder
3-5 Tbsp Softened Butter
1/4 cup Powdered Milk & 3/4
cup water (or just 3/4
cup milk--but powdered is better in this recipe)
1 Tbsp Sugar
Preheat Oven 450 degrees
Combine all dry ingredients and cut in butter
Add wet ingredients
Roll out dough onto a floured surface
Use a mason jar lid or some other round cutter to cut out
Bake in oven for 10-12 minutes or until tops are lightly browned
More Delicious Recipes at:
This recipe was
personally SeniorArk editor tested. We added half a cup of "craisins"
(dried cranberries), and they were delicious. Instead of flattening
the dough and cutting, we spooned them onto a baking tray with a
heaping tablespoon. Yummy
93%-lean ground turkey
1 Cup fresh
whole-wheat breadcrumbs (see Tip)
1 large egg
ground cumin, divided
dried oregano, divided
freshly ground pepper, divided
1 large white
peeled and diced
reduced-sodium chicken broth
instant brown rice or 1/2 cup cooked brown rice
minced fresh cilantro
Line a large baking sheet with
wax paper. Place turkey, breadcrumbs, egg, 1 1/2 teaspoons
cumin, 1 1/2 teaspoons oregano, 1/2 teaspoon pepper and 1/4
teaspoon salt in a medium bowl. Mix gently until combined.
Shape the mixture into 1 1/2-inch balls and transfer to the
baking sheet. (You should have about 20 meatballs.) Place in
the refrigerator and chill for at least 20 minutes or until
ready to use.
Heat oil in
a Dutch oven over medium-high heat. Add onion and carrots
and cook, stirring often, until beginning to soften, about 4
minutes. Add peppers, tomatoes, the remaining 1/2 teaspoon
cumin, 1/2 teaspoon oregano, 1/4 teaspoon pepper and 1/4
teaspoon salt; cook, stirring, until fragrant, about 1
minute. Add broth, increase heat to high and bring to a
boil; reduce heat and simmer for 5 minutes.
submerge the meatballs in the simmering liquid; return to a
simmer and cook for 8 minutes. Add rice and cook, stirring
occasionally, until tender, about 5 minutes. Remove from the
heat and stir in lime juice. Garnish with jalapeno and
To make fresh breadcrumbs,
trim crusts from firm sandwich bread. Tear bread into pieces
and process in a food processor until coarse crumbs form.
One slice of bread makes about 1/3 cup crumbs. Poblano
peppers can be fiery or relatively mild; there's no way to
tell until you taste them. Find them at most large
supermarkets. Or substitute 2 green bell peppers plus one
minced jalapeno pepper (or more to taste). Prepare through
Step 2. Cover and refrigerate the soup and meatballs
separately for up to 1 day. To serve, reheat soup in a Dutch
oven and proceed with Step 3.
Jill C., Pittsburgh
1 pound hamburger
½ cup uncooked regular rice
½ cup water
1/3 cup chopped onion (optional)
1 cup water
½ tsp celery salt
1/8 tsp garlic powder
1/8 tsp pepper
1 can (15oz) tomato sauce
2 tsp Worcestershire sauce
Mix hamburger, rice, ½
the onion, salt, pepper,
celery salt, and garlic powder.
Shape into balls 10-12.
Cook in skillet till brown on all sides.
Mix remaining ingredients; pour over meatballs.
Heat to boiling; reduce heat.
Cover and simmer 45 minutes.
(Add water during cooking if necessary)
Serve with mash potatoes.
Low Fat Vegetable Lasagna
9 lasagna strips
4 C. mixed fresh vegetable (cauliflower florets, thinly sliced carrots,
small strips green pepper, etc.)
1/4 pkg. Knorr's leek soup (dry)
1 (18 oz.) jar (or homemade) meatless spaghetti sauce
12 oz. low-fat, part skim milk Ricotta cheese
oven to 400° F. Boil lasagna strips less than
full cooking time on package.
Mix vegetables with soup. In 9 x 13-inch glass
baking dish, spread small amount of sauce. Put 3 strips of lasagna
noodles on top. Spread 1/3 of the cheese on the lasagna and pour 1/2 of
the vegetables on top. Pour more sauce on top of the vegetables. Repeat
lasagna, Ricotta, vegetables and sauce. End with lasagna. Pour rest of
sauce and cheese on top. Marble with rubber spatula.
Bake for 1 1/2 hours or until top browns.
Can be made ahead, covered with foil and left in
warm oven for several hours before serving.
1 - 6 oz. box stuffing mix
1 stick margarine
1 c. hot water
2 whole chicken breasts
½ c. chopped onion
c. chopped celery
½ c. mayonnaise
1½ c. milk
1 can mushroom soup
Mix together stuffing mix, margarine and hot
water. Place half of mixture in bottom of 9" x 13" pan.
Cook, bone and cube chicken breasts. Add chopped onion,
celery and mayonnaise to chicken. Mix together and place
on top of dressing. Beat eggs with 1½ c. milk and pour
over all. Place other half of dressing mix on top.
Refrigerate overnight. When ready to bake - cover with
can mushroom soup. Bake at 350° for one hour. This
recipe may be prepared in two 9" square dishes and freeze one
for a later time.
cookies were "safety tested"------several times------ by your
SeniorARK editor. I must have made large ones, since I got
considerably less than 6 dozen. On one occasion I filled each cookie
with three cherries from cherry pie filling. Yum Yum! (I also
skipped the raisins)