Saturday, May 30, 2009

Schaum Torte

This is one of the most delicious desserts you will ever eat!! I am so glad to have mastered it!! I t came to me from Kristi and to her from Laurel and it just leaves happiness wherever it lands!!!We served it with whipped cream and a bunch of different fresh berries. The kids inhaled it! I had to sneak a piece away for me to enjoy later!!!
I'm told it is also good with kiwi's, but we haven't tried that yet....
1 c. cold egg whites
1 t. apple cider vinegar
1/2 t. cream of tartar
2 c. sugar
1 pint whipping cream
powdered sugar
Beat 1st three things in mixer until stiff peaks form. Gradually add sugar, keeping mixer on high speed. Spoon into two well buttered glass pie pans. Bake at 300 degrees for 10 minutes, then 250 degrees for 30 minutes. Leave in oven to cool, sometimes overnight. (i let it cool for a couple hours and it was perfect!) To assemble, cut of cracked top of meringue, trying to keep the pieces together. Whip the cream and sugar and vanilla together, and spread over bottom of meringue. Piece together the top, refrigerate and serve with berries when ready to serve. This is melt in your mouth goodness!!!

Oatmeal Fudge Bars

This was my favorite dessert that my mom makes. She does it perfectly, so I am trying to recreate the perfectness....

1 c. butter

2 c. brown sugar

2 eggs

2 t. vanilla

2 1/2 c flour

1 t. baking soda

1 1/2 c quick cooking oats

1/2 t. salt

1 14 oz can sweetened condensed milk

1 12 oz pkg semi sweet chocolate chips

1/4 c. butter

2 t. vanilla

1c. chopped walnuts

Preheat oven to 350 degrees. Grease a 9x13 baking pan. Cream butter and sugar, then add eggs and vanilla. In a small bowl sift flour, baking soda, and salt; added to creamed mixture. Mix in oats. I a saucepan melt sweetened condensed milk, choc chips, and butter and heat just until melted. Stir in vanilla and nuts. Spread 2/3 of the oatmeal mix on the bottom of a 9x13 pan, cover with chocolate mixture and the drop the remaining 1/3 of oatmeal mix on top by spoonfuls. Bake for 35 minutes.

Thursday, May 28, 2009

Flank Steak Stir Fry

This is a recipe I found on the "Simply Recipes" website. (click on "Simply Recipe's" on the right side bar...) Very easy and very refreshing. We eat flank steak a lot and this was a new twist. Definitely a fun summer dish! A new favorite at our house!!!! I served it over rice and we didn't have any leftovers!!!! Enjoy!

Flank Steak Stir-Fry with Asparagus and Red Pepper

3 Tbsp vegetable oil
1/2 lb asparagus, trimmed, cut on the diagonal into 1 1/2 inch lengths (about 1 1/2 cups)
1 lb of flank steak, sliced in half lengthwise (along the grain) and then cut into thin strips, 2 inches long and 1/4 inch wide (put the steak in the freezer for 15 minutes before slicing to make it easier to slice)
1 red bell pepper, seeded, de-ribbed, and cut into thin strips 2 inches long and 1/4 inch wide
2 teaspoons of cornstarch dissolved into 3 Tablespoons of water
All Purpose Stir Fry Sauce
3 Tbsp soy sauce (use gluten-free soy sauce for gluten-free version)
1 tsp finely chopped, peeled, fresh ginger
1 small clove garlic, minced
1 green onion, including green tops, chopped
1/2 tsp chili oil

1 While you are chopping the ingredients in preparation, bring a small saucepan of water to boil. Parboil the asparagus pieces for 2 minutes, drain, rinse in cold water, drain, and set aside. If you are planning to serve this dish with rice, in a separate pan, prepare 2 cups of white rice, following the instructions on the rice package.
2 Prepare the All Purpose Stir Fry Sauce by combining the ingredients in a small dish, and set aside.
3 Stir-fry the asparagus in a wok (or a thick-bottomed pan with at least 2" sides that can take high heat) in 1 Tbsp of oil, on high heat, for about 2 minutes until lightly browned. Remove asparagus from pan and set aside.
4 Add another 1 Tbsp of oil to the pan and stir fry the beef strips, in 2 batches, for 2-3 minutes until browned but still pink inside. Return the first batch of beef to the pan and add the bell pepper. Stir and toss over high heat until just beginning to wilt, 1-2 minutes.
5 Quickly stir the cornstarch liquid and add it to the pan along with the stir fry sauce. Cook until sauce thickens, 1-2 minutes. Return the asparagus to the pan, toss to evenly coat and serve with steamed white rice (unless you are going low-carb, in which case, leave out the rice).
Serves 4.


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