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“This 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 Biscuits   4-Turkey Albodigas Soup   5-Porcupine Meatballs          6-Carrot Cake Deluxe  7-Low Fat Vegetable Lasagna  8-Chicken-Stuffing Casserole  

9-Oatmeal Drop Cookies

If the recipe you came to find is not here, it is probably in the ARCHIVE


Found this on one of the recipe sites:  CAKE BREAD.  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.

 Put 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.

 We wrap it in plastic wrap and slice it in slabs for sandwiches and French toast.

Peg and John Ewing, Realtors in Annapolis, Maryland

 

The Ultimate Devil's Food Cake with Cream Filling and Fudgy Frosting           print this recipe

Cake
1 cup unsalted butter
2 1/2 Cups sugar
2 Cups boiling water
1 Cup cocoa powder
4 eggs
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                                

Filling
1 1/2 cups heavy whipping cream
1/2 cup confectioner's sugar
2 Tablespoon vanilla extract

Frosting
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 inch cake

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. Set aside


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. Chill. 

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.

Submitted to www.seniorark.com by Gloria Mushinski , Realtor, Butler, PA

 

 

EASY POWDER MILK BISCUITS

BISCUITS from SCRATCH.

Give them a try! You'll NEVER go back to BISQUICK.
 

 

 

 

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 biscuits
Bake in oven for 10-12 minutes or until tops are lightly browned

More Delicious Recipes at: www.seniorark.com

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

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Turkey Albondigas Soup

Ingredients

1 Pound 93%-lean ground turkey

1 Cup fresh whole-wheat breadcrumbs (see Tip)

1 large egg

2 Teaspoon ground cumin, divided

2 Teaspoon dried oregano, divided

3/4 Teaspoon freshly ground pepper, divided

1/2 Teaspoon salt, divided

1 Tablespoon canola oil

1 large white onion, diced

2 carrots, peeled and diced

3 poblano peppers, diced

3 plum tomatoes, diced

6 Cup reduced-sodium chicken broth

1/2 Cup instant brown rice or 1/2 cup cooked brown rice

2 Tablespoon lime juice

1 jalapeno, minced                                                                               print recipe      

2 Tablespoon 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.

Carefully 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 cilantro.

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   

 

Porcupine Meatballs                   

1 pound hamburger
½ cup uncooked regular rice
½ cup water
1/3 cup chopped onion (optional)
1 tsp.salt

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 cup water,
the onion, salt, pepper,
celery salt, and garlic powder.
Shape into balls 10-12.
Cook in skillet till brown on all sides.
Drain.
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.

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Low Fat Vegetable Lasagna           print me

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

Preheat 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.

Serves 6.

 

 

 Print Me

Easy Chicken-Stuffing Casserole

1 - 6 oz. box stuffing mix
1 stick margarine
1 c. hot water
2 whole chicken breasts
½ c. chopped onion

½ c. chopped celery
½ c. mayonnaise
3 eggs
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.

 

Print Me

These 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)

 

 

 
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