Archive for December, 2013
I found this recipe online (we changed it a little as we omitted the lemon sauce).
- 4 apples
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 1 1/4 cup flour
- 1 egg, beaten
- 1/2 cup milk
- 1/4 cup sugar
- 1 teaspoon baking powder
- Pinch of salt
- 2 tablespoons melted butter
1. Preheat oven to 350F.
2. Peel and slice apples. Place in 8 inch square baking pan (we used a round pie plate). Sprinkle with sugar and cinnamon.
3. Mix together the flour, egg, milk, sugar, baking powder and salt. Add melted butter and beat well. (It says to pour over apples, but ours wasn’t anywhere near that liquid-y, even when we added more milk. We kind of scooped it out onto the apples and used a spatula to cover everything.)
4. Bake for 35 min.
Verdict: I liked the taste of the apples, but the crust was very tasteless. Maybe it would have been better with the lemon sauce, but I don’t think a dish should rely on the sauce to give it taste.
I found this recipe on another food blog.
- 1 box of Devil’s Food cake
- 1 small box of chocolate pudding mix
- 4 eggs
- 1/2 cup vegetable oil
- 1/2 cup water
- 8 ounces sour cream
- 3/4 cup of your favourite jam (we used raspberry), warmed in microwave until melted (we didn’t do this as we weren’t really sure why we would need to. I think our cupcakes turned out just fine with the jam being used straight from the fridge)
- 1/2 cup cold butter, cut into cubes
- 1 cup plus 2 tablespoons flour
- 3/4 tablespoon cinnamon
- 3/4 tablespoon vanilla
- Powdered sugar for dusting (we didn’t use)
1. Preheat oven to 350F. Line 24 muffin tins with paper liners.
2. Mix together cake mix, pudding mix, eggs, oil, water and sour cream; batter will be very thick. Fill muffin cups halfway and bake 12 min.
3. Meanwhile, mix together flour, cinnamon and vanilla. Cut in butter until crumbly looking (right away we knew this was way too much crumb topping. We should have halved the recipe).
4. After the 12 minutes of baking, remove muffins from oven. Spoon jam over tops of each and then sprinkle with the crumb topping. Bake another 15 min.
5. Let cook and sprinkle with powdered sugar if desired.
Verdict: These cupcakes were very tasty – though chocolate and raspberry are a pretty common combination. It was such an easy way to get a jam filled cupcake. (Full disclosure, my sister did not like them as she thought they had a strange after taste to them.)
I think I found this recipe in the French Metro newspaper they hand out free here.
1 cup of rice
- 2 cups cooked ham, cubed
- 1 can (284ml) cream of mushroom soup (we used cream of chicken)
- 1 can (284 ml) of mixed vegetables
- 1/2 cup of water
- Grated cheese of your choice (we used a cheddar and mozzarella mix)
1. Cook rice as directed.
2. Mix together rice and all other ingredients except cheese and place in an oven dish.
3. Cover with cheese.
4. Bake at 350F for 25 min.
Verdict: I liked the overall taste of this, very creamy and cheesy. We did think it needed more seasoning to it and maybe a little something else. I’m not sure what this “else” could be (maybe another vegetable) but despite the good taste I did feel like there was something missing for it to be perfect.
I am not sure where I originally found this recipe.
- 2 large boneless, skinless chicken breasts
- 1 cup panko
- 3/4 cup walnut halves, ground
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 cup 35% cream
1. Preheat oven to 400F.
2. Slice chicken into 1/2 inch wide strips.
3. In a large freezer bag, add panko, ground walnuts, salt, pepper and oregano. Seal and shake to mix.
4. Place cream in a shallow bowl. Dip a few pieces of chicken at a time into the cream, shake off excess, then place into freezer bag, seal and shake to coat. Place on parchment paper lined baking sheet. Repeat with remaining chicken pieces.
5. Bake 15 min or until lightly golden brown (we never really got a golden brown colour and we baked almost 30).
Verdict: These were not the best chicken strips. They didn’t really have a lot of taste to them; they were very bland.
This is a Kraft recipe.
- 1 box of white cake mix
- 1 4 serving package of Strawberry Jell-O powder
- 2/3 cup sour cream
- 2/3 cup icing sugar
- 3 cups thawed Cool Whip (or other whipped cream)
- 1 1/2 cup strawberries, divided
1. Preheat oven to 350F. Grease 2 9-inch round cake pans.
2. Prepare cake batter as directed. Separate the batter into 2 bowls. Add the Strawberry Jell-O powder to one bowl and stir until pink. Spoon half of the white batter and half of the pink batter side by side into each cake pan.
3. Swirl the batters together using a teaspoon (over-swirling results in an entire pink cake. I don’t think we did this, I think that when we split the batters we didn’t do it evenly and then we added the powder to the bowl with more batter. So our cake was predominantly pink and we did not get the inside of the cake to look like we wanted it to).
4. Bake cake as directed and cool until completely cooled.
5. Mix sour cream and icing sugar together until well blended. Gently stir in whipped topping.
6. Place one of the cake layers on a serving platter. Spread about 1 cup of the icing mixture. Top with 1 cup of strawberries. Top with remaining cake layer. Use remaining icing to frost the entire cake. Top with remaining strawberries.
Verdict: This was a very good cake. The Jell-O didn’t add a lot in the way of taste, but it made for a fun coloured cake. There were some structural problems with the cake, most likely because we didn’t evenly separate the batters. There was so much pink and these parts tended to be quite crumbly and collapsible. As someone who is not a huge fan of sour cream, I was a little worried about this frosting recipe as the sour cream wasn’t going to be baked, but I really enjoyed it. I found it added a nice little kick to the frosting.