Lemon Snowball Torte

I can't remember if I've shared this recipe or not but thought I'd post it anyway! Since it's Saturday today, this is a great dessert to make ahead for Sunday dinner since it has to chill for a few hours or overnight. It's a very light, cool, and refreshing cake, our family loves it!

Lemon Snowball Torte

1 prepared angel food cake
1 can (300ml) sweetened condensed milk (I use the light version and it works fine)
1-1/2 tsp. grated lemon peel
1/3 cup fresh lemon juice (usually 1 large lemon will do it)
2 cups (500ml) whipping cream, whipped
1 cup sweetened flaked coconut

Bake angel food cake according to directions and let cool well. Whip whipping cream until quite stiff. In another bowl, whisk together sweetened condensed milk, lemon juice, and lemon peel until smooth and thickened. Fold in whipped whipping cream until blended. Cut cake horizontally into 3 equal layers. Place bottom layer on a serving plate. Spread with about 1 to 1-1/2 cups whipped cream mixture (the recipe calls for only 3/4 cup but I always have tons of filling left over when I'm done). Place second cake layer on top. Spread with cream mixture. Top with third cake layer. Spread remaining cream mixture over top and sides of cake, use filling liberally. Gently pat coconut onto the top and sides of cake. Cover and refrigerate for 4 - 12 hours (I usually make it the day before so it has a good amount of time to chill well). Serves 8 - 10.

Enjoy! :o)

Orange/Blueberry Muffins

Orange/Blueberry Muffins (one of my very favorite muffin recipes ever!)

Sift together:
5 cups flour
1-1/2 cup sugar
2 tbsp. baking powder
2 tsp. soda
1 tsp. salt

Cut in 1 cup margarine to dry ingredients. Mix together in another bowl and add to dry ingredients:

1 cup orange juice concentrate
1 cup milk
4 beaten eggs
4 tsp. orange rind
Fold in 3 cups of blueberries.

Bake at 375F for 12 minutes, then bake at 325F for 12 more minutes. Cool slightly. While the muffins are still warm, dip tops in melted butter, then orange juice concentrate, and then into sugar. Let cool. Makes approximately 4-1/2 dozen. Can be frozen in a Ziplock freezer bag for up to a month.

Whole Wheat, Whole Grain, and Flaxseed Bread

Whole Wheat, Whole Grain, and Flaxseed Bread

Using a Kitchen Aid or similar mixer (you can also use a large bowl and a whisk), place approximately

4½ cups White Flour
4½ cups Whole Wheat Flour
3½ tbsp. Flaxseed
4½ tbsp. Cracked Wheat or Whole Grain Flour
2/3 cup Sugar
2 tbsp. Fast-rising yeast (the kind you can just mix into the flour)
2 tsp. salt

and mix using the Kneading attachment. Let sit for a few minutes (maybe three or four).

Add slowly, pouring into one side of the bowl and letting the attachment pick it up gradually:

2 cups warm water (almost hot)

Mix together separately and then add to the flour mixture slowly:

2 cups Warm Water (almost hot)
2 Eggs
½ cup Oil

Continue to let mix until mixture begins to blend together and starts to pull away from the sides of the bowl. At that time, decide if you need more flour and add only

½ cup flour at a time (up to approximately 2 cups total)

until the mixture has pretty much all pulled away from the bowl.

Pour out onto surface and shape into a flat ball. Place in a large greased bowl, turn over (so that the greased bottom part is now on the top) and cover with a tea towel. Let raise for approximately 1 to 1½ hours.

Cut into five equal pieces and proceed to flatten each one like a rectangle. Roll up lengthwise from one side and pinch the edge to hold together. Pinch the pieces in the ends together and then place them on the underside of the loaf when you place it in a greased loaf pan. Let raise for approximately two more hours and then when it’s ready, bake in a preheated 350F oven for about 47 minutes. Immediately turn bread out on its side and place it on a baking rack to cool.

Enjoy!

Chocolate Chip Blondies

2 eggs; beaten
1 1/2 c. brown sugar
1/2 c. melted butter
1 tsp. vanilla extract
1 1/2 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
2 c. chocolate chips
Mix all together and place in a greased 13x9" pan. Bake at 350 for about 15-20 minutes

Baked Spaghetti

1 cup chopped onion
1 cup green pepper
1 Tbsp. butter
1 28oz can diced tomatoes w/liquid
1 4oz can mushrooms – drained
1 can chopped olives – drained
¼ cup tomato sauce
2 tsp. oregano
1 lb. ground beef – browned & drained
12-16 oz cooked spaghetti (can use thin or angel hair)
2 cups shredded cheese
1 can cream of mushroom soup
¼ cup water
¼ cup parmesan cheese

Sautee onions & peppers in butter, add tomatoes, mushrooms, olives, tomato sauce and oregano. Mix with ground beef, simmer for 10 min. Grease 9x13 pan and line with cooked spaghetti. Spoon in meat mixture. Stir & smooth together soup and water, pour over meat mixture. Top with shredded cheese. Bake uncovered at 350 for 20-25 minutes. Sprinkle with parmesan cheese – return to oven for 5 more minutes.

Chicken Broccoli Lo Mein

8 ounces thin spaghetti (if linguine is available, I prefer this over the spaghetti)2/3 pound skinless, boneless chicken (3 chicken breasts, dethawed overnnight)
1 cup fresh button mushrooms
1 tablespoon vegetable oil1 bag frozen broccoli pieces
3 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon ketchup

Cook pasta as directed. Clean & chop mushrooms. Heat oil. Cut chicken in bite size pieces. When all the chicken is cut, add it to the skillet. Add mushrooms and broccoli to the skillet. Cook for five to six minutes or until mushrooms have released their liquid and chicken is cooked through. Add soy sauce, vinegar, and ketchup. Stir to combine. Add cooked pasta and serve immediately.

Lettuce Wraps

1 head iceberg lettuce
2 large chicken breast halves, diced
1 teaspoon garlic, minced
2 teaspoons soy sauce1 tablespoon Hoisin sauce1 teaspoon sesame oil
1/2 teaspoon minced ginger
1 tablespoon vinegar1 (8 ounce) can water chestnuts
2 green onions1 cup fresh mushrooms
1/2 (6.75) package thin rice sticks, optional
Dipping Sauce
Remove core from lettuce and wash in cold water. Drain. Separate leaves and stack upside down on plate. Refrigerate until very crisp (overnight if possible). In large skillet, stir-fry chicken in 1 tablespoon oil until no longer pink in center. Lower heat to medium. Drain. Stir in garlic, soy sauce, Hoisin sauce, sesame oil, ginger and vinegar. Cook 3 minutes. Dice water chestnuts, green onions and mushrooms. Stir into chicken mixture and cook until onions begin to wilt. Fry rice sticks according to package directions. Drain on paper towels. To serve, place nest of friend rice sticks on platter. Top with chicken mixture. For each serving, spoon mixture onto crisp lettuce leaf and roll up. Serve with dipping sauce.

Asian Dipping Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard or brown spicy mustard
2 teaspoons hot water
1 to 2 teaspoons red chili garlic sauce
Dissolve sugar in water. Add soy suace, vinegar, lemon joice and sesame oil. Mix and refrigerate. Mix hot mustard with hot water. Add garlic sauce. Stir into the refrigerated sauce and serve with lettuce wraps.