Ingredients:
Dry Ingredients:
2 cups granulated sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 tsp. salt
Liquid Ingredients:
2 large eggs
1 cup whole milk (I used 2%)
½ cup vegetable oil
2 tsp. vanilla extract
1 cup MINUS 2 TBSP boiling water
2 Tbsp. Chambord (raspberry liqueur)
Instructions:
Preheat oven to 350 degrees F (180 C). Grease and flour a 10-inch bundt or tube pan. I used individual mini-bundt cake pan-it comes six bundt cakes to each pan, and this recipe makes 12 mini cakes. I did not flour the pans because I didn’t want any “white” when I turned over the cakes.
Combine all dry ingredients in a large bowl of an electric mixer. Ad the liquid ingredients (except for the boiling water and Chambord), and beat on medium speed for 2 minutes.
Stir in boiling water (and Chambord). Pour batter into prepared pan and bake in preheated oven for 50-55 minutes or until a cake tester inserted in cake comes out clean. For mini bundts, I baked for about 15 min. and then started checking it until toothpick came out clean. Remove cake from oven and let cool in pan for 10 minutes and longer, then invert cake onto wire rack and let cool completely. If you try to remove too soon cake will brake apart!
Raspberry-Chocolate Ganache: (Note: The ganache recipe is very generous – I often half this recipe).
1 1/3 cups heavy cream
2/3 cup Raspberry Puree* (instead of making your own raspberry puree which is very time-consuming cuz you then have to get all the seeds out, you can use 2/3 cups seedless raspberry jam).
16 bars (1.5 oz each) Godiva Dark Chocolate, Chopped OR 2 (12oz. packages) of ghiradelli bittersweet chocolate chips – the bittersweet makes all the difference! And you don’t have to chop), but this ganache recipe came from Godiva.
2 TBSP Chambord (raspberry flavored liqueur)
Heat the cream and raspberry puree in a medium saucepan over medium heat to a boil, stirring occasionally. (don’t let the cream form that “skin” on top. Remove from heat. Add chopped chocolate and stir until melted and smooth. Stir in the Chambord. Pour over the bundt cake(s) and chill for a couple of hours. Serve with fresh raspberries.
Women's Focus Ministries
From Our kitchen
If you have a favorite recipe that you would like to submit to be shared
please go to the Contact Us page and send it to us.
Please let us know if it is okay to use your name when we post.
Orange Sherbert Salad or Dessert
Whip 1/2 pt. whipping cream. Set aside.
Combine 1 cup hot water with 1 6oz. pkg. orange jello. Dissolve well.
Fold in 1 pint orange sherbert, the whipping cream and 1 can drained mandarin oranges.
Chill and then enjoy!
Patty B.
********************************************************************
Classic Irish Soda Bread
4 cups Flour
4 teaspoons Baking Powder
1 cup Sugar
1/2 teaspoon Salt
1 teaspoon Caraway Seeds
1 1/2 cups Raisins
2 Eggs -- beaten
1 cup Butter or Margarine -- melted
1 cup Milk
Preheat oven to 350oF. Lightly grease a loaf pan. Place raisins and caraway seeds in a large bowl. Sift together flour, baking soda, sugar and salt. Pour sifted mixture over raisins. Add butter, eggs and milk to the bowl;
mix well. Mold dough into a loaf shape on a floured board. Place dough in greased pan and bake for one hour, or until bread tests done.
*******************************************************************
IRISH BEEF STEW
Ingredients
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- 1 pound carrots, peeled and cut into 1-inch chunks
- 6 large potatoes, peeled and cut into large chunks
- 1 white onion, cut into large chunks
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 (6 ounce) can tomato paste
- 1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)
- 1 tablespoon cold water
- 1 tablespoon cornstarch
Directions
- Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer.
- Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.
********************************************************************
RICH CHOCOLATE BUNDT CAKES
*****************************************************************************
Cranberry Swirl Salad
2 small pkgs Raspberry Jello (or 1 large pkg.)
2 cups boiling water
2 one lb cans whole cranberry sauce
1 cup chopped walnuts or pecans
2 cups sour cream
Dissolve jello in water. Chill until slightly thickened. Add cranberry sauce and nuts. Mix well. Swirl sour cream (or fold into jello). Chill.
************************************************************
CARROTS AND TURNIPS
This recipe is English in origin and is a favorite in New England to have anytime...but especially at Thanksgiving with turkey. It is very simple to make and delicious.
Ingredients ...
- 1 pound carrots, pealed and cut into approximately 1/2 inch long pieces.
- 1 pound turnips pealed and cut into approximately 1/2 inch cubes.
- 1/2 stick butter
How to cook...
- Place carrots and turnips in a pot and cover with water.
- Cover and bring to a boil, cook until soft, about 30 minutes.
- Remove from heat and drain.
- Add butter and mash with a potato masher until the consistency of lumpy mashed potatoes.
- Season to taste with salt and pepper.
- Serve hot.
You can also add dried onions to this recipe after you have mashed it and some garlic to taste. It can be doubled or tripled according to the number of people that you are serving.
Shared by Corinne Mustafa
Recipe
Ants on a Log
(makes 2 servings)
| 1 | large celery rib, washed |
| 3 | tablespoons (45 g) reduced-fat cream cheese |
| 12 | dark raisins |
- Fill the celery with the cream cheese. Top with the raisins.
- Cut into 4 "logs" and serve.
| Per serving: | 69 calories (51% calories from fat), 3 g protein, 4 g total fat (2.5 g saturated fat), 6 g carbohydrate, 1 g dietary fiber, 13 mg cholesterol, 85 mg sodium |
| Diabetic exchanges: | 1/2 carbohydrate (1/2 fruit), 1 fat
Shared by Corinne Mustafa |
Crock Pot Recipe
Tex-Mex Beef Stew
1 CAN (16 OZ.) WHOLE TOMATOES
3 TO 4 CARROTS, CUT INTO 1-INCH PIECES
1 LARGE ONION GUARTERED
2 LBS BEEF STEW MEAT, CUT INTO 1-INCH PIECES
1 PKG CHILI SEASONING MIX
1 TABLESPOON FLOUR
3 POTATOES, CUT INTO 1-INCH CUBES
1 GREEN PEPPER, CUT INTO STRIPS
BREAK UP TOMATOES AND DRAIN, RESERVING LIQUID. PLACE CARROTS, POTATOES, AND ONION IN SLOW COOKER. ARRANGE BEEF CUBES ON TOP OF VEGETABLE MIXTURE. COMBINE CHILI SEASONING MIX AND FLOUR WITH TOMATOE LIQUID; POUR OVER MEAT. COVER TIGHTLY AND COOK ON HIGH FOR 3 1/3 HOURS (OR LOW FOR 7 TO 8 HOURS). ADD TOMATOES, AND GREEN PEPPER STRIPS AND CONTINUE COOKING, COVERED ON HIGH FOR 1 HOUR LONGER.
A great stew to enjoy on a cold winter day! Cornbread or home made bread goes great with it!
Patty B.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Try this yummy recipe from Rachel Ray...I loved it
ITALIAN GRILLED CHEESE
Ingredients
- 1 cup giardiniera (Italian hot vegetable salad), drained
- 1/4 cup salad olives (green olives with pimiento)
- 8 slices good quality crusty white bread, 1/2-inch thick slices
- 8 slices deli cut provolone cheese
- 4 tablespoons softened butter
Directions
- Heat griddle to medium.
- In a food processor pulse chop the salad and olives into a fine relish.
- Spread 4 slices of bread with giardiniera, top each with 2 slices cheese and 4 more slices of bread.
- Butter the outside of the sammies with softened butter and grill until golden on both sides, 4 to 5 minutes total.
- Cut and serve.
You can also use Bruschetta instead of the giardiniera. I am not crazy about olives so I used chopped onions instead.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Enhance a Soup!
Safeway and Trader Joe's have the most delicious soups in boxes...just used from the box they are yummy...but here are some things you can do to fancy em up...use a soup such as Tomato Basil or Red Pepper Tomato, Squash, or Corn Chowder
- add a dollop of sour cream after you heat up the soup
- add a 1/4 c of cottage chese after you heat the soup
- add shredded cheese
- add any combo of left over veggies to the soup and heat it...and then you can also use the sour cream, cottage cheese, or shredded cheese as an additional add in
- add any of your fav spices such as garlic, dill, oregano
- add onions or peppers
BE CREATIVE
SHARED BY CORINNE MUSTAFA
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Another Favorite Recipe fom the National Hotel Kitchen in Jamestown California:
cups milk
3 cups half & half
4 cups sugar
2 each vanilla bean
18 each egg yolks
Separate egg yolks and place in a large bowl and stir.
In another large bowl, combine the half & half and milk.
Mix in sugar until it is dissolved. Heat mixture in a sauce pan and add two vanilla beans.
Heat milk mixture to a simmer (169-175 degrees). Remove from heat.
Remove vanilla beans from milk mixture, place on a flat surface and split lengthwise. Then, using the dull edge of a knife, scrape out the inside of the beans. Rinse the bean pods in the warm mixture and discard the pods. Mix the scrapings from the bean pod into the milk.
Gradually add the warm milk mixture to the egg yolks, mixing constantly. The mixture should then be ladled into 4 ounce Pyrex custard cups. Then place the cups in a 4 inch deep baking pan, in a half inch of water. Place baking pan on stove top and bring water to a boil. Turn off heat and immediately cover pan with aluminum foil. Carefully place pan in convection oven preheated to 350 degrees for 25 minutes or a regular oven for 30 miutes. Do not over cook, this is crucial to the texture of the finished product.
Shared by Patty B.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Favorite Recipe fom the National Hotel Kitchen in Jamestown California
Raspberry Vinaigrette~ Their most popular dressing
1 large egg
3/4 cup granulated sugar
16 oz. or 1 pint salad oil
1/4 cup red wine vinegar
3/4 raspberries (pureed & strained)
Combine eggs and vinegar in blender. Slowly add 1 pint salad oil.
Add sugar and raspberries. Mix well.
Makes approximately 1 pint or 16 1oz servings.
Went with some friends (Corinne and her husband) to dinner there last night and had this dressing - Yummy!!!!
Shared by Patty B.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
| ||||||||||||
| ||||||||||||
| ||||||||||||
|
This is a family cake we have been enjoying for years. The cake is very moist and yummy! Patty B.
Carrot Cake
Cake:
2 cups flour
1 1/2 cups wession oil
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
4 eggs
3 cups shredded carrots
1 cup chopped nuts
2 cups sugar
Cream sugar and oil together, add beaten eggs and mix well. Sift dry ingredience together and add to cake mixture. Add carrots and nuts last.
Bake in greased cake pan at 325 degrees for 50-60 minutes.
Frosting:
4 oz. cream cheese
3/4 cube butter
1/2 box powder sugar
1 teaspoon vanilla
few drops milk
Mix all above ingredence together.
Frost cake when cool and enjoy!
Patty B
___________________________________________________________
Ambrosia
A dessert
- Miniature marshmallows….1 bag
use either white or the pastel colored marshmallows
- Crushed Pineapple………..one can…15oz.
- Cool Whip…………………..large size container
- Coconut…………………….if desired…1/2 Cup
- In a large bowl soak the marshmallows in the crushed pineapple until the marshmallows become soft and spongy
- Mix in the Cool Whip (and coconut if you desire to use it) and refrigerate for about four hours.
- Stir again before serving.
- Easy to make…Delicious…Enjoy
Corinne Mustafa
Heavenly Salad
1 small pkg. lime jello
1/2 cup chooped nuts
1 cup pineapple juice
1 small bottle cherries
1 1/2 pkg. cream cheese (small)
2 tablespoon sugar
1 cup boiling water
1 can crushed pineapple (small)
1 cup whipping cream (whipped)
Mix sugar into jello before adding boiling water, then add cream cheese until dissolved, add pineapple juice and set in refrigerator. Wait until jello is almost set, then add 1 cup whipped cream, cherries, nuts and pineapple. Mix thoroughly. Let set in refrigerator.
Enjoy!
Patty B.
