Tummy Pleasers

fiber one bar

coffee w/creamer and splenda

turkey sandwich w/ mayo and cheese

chips

cherry coke

2 hard boiled eggs

lg. salad w/Italian dressing

strawberry milk (1 serving)

 i know this is supposed to be a recipe blog, but i need it to be a diet journal too for now, so bear with me!!  i wanted to start this so i can track my daily food intake so i can see how healthy or unhealthy i am eating day to day. so here goes nothin’…

let’s see Tuesday i had the following:

5 servings hot cider (o fat 15 cal. each)

4 slices rye toast w/butter

turkey sandwich w/cheese and mayo

chips

2 diet pops

1 1/2 servings rotisserie chicken

1 serving mac and cheese

1 serving corn

2 brownies

1 serving milk

The many uses of vinegar, continued…

11.  When repairing old chairs and tables, vinegar applied with a small oil can will make the job easier by loosening old glue around rungs and joints.

12.  Plastic upholstery can be wiped clean with a vinegar-dampened cloth.

13.  Dirt and grime on walls will wash easier with a solution of one cup ammonia, one half cup vinegar, and one quarter cup baking soda to each gallon of hot water.

14.  Remove old decals by painting them with several coats of vinegar.  Let soak for a few minutes , then wipe with clear water.

15.  Disagreeable odors will be absorbed if you allow one cup vinegar to stand in one gallon water in an open container for as many days as necessary.

The many uses of vinegar continued…

6.  Soften hardened paint brushes by placing them in hot vinegar for several minutes, then rinsing them with warm water and a little soap. 

7.  Leather articles can be cleaned by rubbing equal parts vinegar and linseed oil into the leather, then polishing with a soft cloth.

8.  When wrapping packages for mailing, add several drops of vinegar and use for wetting gummed tape.  It will help the tape to stick better.

9.  Radiator valves can be cleaned and unclogged by boiling them in vinegar for about 5 minutes.  When cool enough to handle, slosh them around in the cooling vinegar, rinse with clear water, and dry well.  This removes accumulated particles from inside the valves.  

10.  A few drops of vinegar added to your final rinse when washing plastic curtains acts as an anti-static and cuts down on the attraction of dust.

The many uses of Vinegar…

1.  Plugged drains can be opened by pouring a handful of baking soda down the drainpipe, adding a half cup of vinegar and lightly covering the drain for five minutes.

2.  Minerals in water and food sometimes cause aluminum utensils to darken.  Boil enough water to cover utensils. Add 2 Tablespoons vinegar, boil 2-5 minutes.

3.  Spots on stainless steel equipment can be removed by rubbing the spots with a vinegar-dampened cloth.

4.  1/2 cup of ammonia and 1/8 cup vinegar added to a quart of warm water makes a window-washing solution that will not leave streaks or film on your windows.

5.  Hot vinegar removes paint spots from glass.

More to come, stay tuned….. 

marble cake….yum!!!

Marble Chiffon Cake

2 1/4 cups flour

1 1/2 cups sugar

3 teaspoons baking powder

1 teaspoon salt

1/2 cup vegetable oil

7 egg yolks

3/4 cup cold water

1 teaspoon vanilla

7 egg whites

1/2 teaspoon cream of tartar

1/4 cup boiling water

2 Tablespoons sugar

2 ( 1 ounce) squares unsweetened chocolate, melted

Combine flour, sugar, baking powder and salt.  Make a well in the center of ingredients and add oil, egg yolks, water and vanilla.  Beat until smooth.  In a large bowl, beat egg whites with cream of tartar until very stiff peaks form.  Pour egg yolk mixture over egg whites; fold gently to blend.  Remove 1/3 of the batter to separate bowl.  Blend together boiling water, sugar and melted chocolate.  Cool.  Gently fold chocolate mixture into 1/3 portion of batter.  Spoon half of the light batter into ungreased 10 inch tube pan.  Top with half of chocolate batter.  Repeat layers.  With a narrow spatula, swirl gently through batter to marble.  Bake at 325° for about 65 minutes.  Turn upside down to cool.  

Spiced Chiffon Cake

2 1/2 cups sugar

2 cups flour

1 Tablespoon baking powder

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon allspice

1/2 teaspoon cloves

1/2 teaspoon nutmeg

3/4 cup cold water

1/2 cup oil

7 eggs, separated

1/2 teaspoon cream of tartar

Glaze:

2 Tablespoons butter

1 Tablespoon flour

1/8 teaspoon salt

1/4 cup milk

1/4 cup brown sugar

1/4 teaspoon vanilla

1 cup powdered sugar

chopped walnuts (optional)

In a large mixing bowl, combine sugar, flour, baking powder, salt, cinnamon, allspice, cloves and nutmeg.  Add water, oil and egg yolks.  Beat on low speed just until combined.  Increase speed; beat until smooth.  Set aside.  Whip egg whites with cream of tartar until stiff peaks form; fold into batter.  Pour into an ungreased 10 inch tube pan.  Bake at 325° for 70 minutes or until top springs back when lightly touched.  Immediately invert pan; cool completely.  Remove cake from pan.  For glaze, melt butter in a saucepan.  Blend in flour and salt.  Add milk all at once, stirring constantly.  Bring to a boil.  Cook and stir until thick and bubbly.  Remove from heat; beat in brown sugar and vanilla. Add powdered sugar; mix until smooth.  Drizzle over cake.  Sprinkle with nuts, if using.  Makes 12 servings.

Chocolate, chocolate, chocolate….enough said

Grandma’s Chocolate Bread Pudding

2 squares unsweetened baking chocolate

3 cups milk

1/4 teaspoon salt

1/2 cup light brown sugar

2 egg yolks, slightly beaten

1 1/2 teaspoons vanilla

6 slices day-old bread, cubed

2 egg whites

4 Tablespoons sugar

chocolate curls for garnish

Add chocolate to milk, heat in a double boiler.  When chocolate is melted, beat with rotary egg beater until well blended.  Add salt.  Combine brown sugar and egg yolks; add chocolate mixture gradually, stirring vigorously.  Add vanilla.  Combine bread and chocolate mixture; let stand for 10-15 minutes, stirring occasionally.  Turn into a greased baking dish.  Place baking dish in a pan of hot water and bake at 350° for about 30 minutes or until almost set.  Beat egg whites until foamy throughout; add sugar, 2 Tablespoons at a time, beating after each addition until all sugar is well blended.  Continue beating until mixture will stand in peaks (making meringue).  Sprinkle meringue with chocolate curls and bake for about 8 minutes more or until meringue is delicately browned.  Do not over-bake, it WILL be moist.  Serve warm or cold.  Makes six servings.

Rhubarb is one of my favorite things to eat in the summer and fall.  It has this unique flavor that I can’t get enough of. 

Rhubarb Swirl

3 cups sliced Rhubarb

1 cup sugar, divided

1 (3 ounce) package strawberry gelatin

1 cup boiling water

1 cup milk

3 Tablespoons flour

1 teaspoon vanilla

2 cups whipped cream, divided

Mix rhubarb and 1/2 cup sugar; let set one hour. Simmer until soft.  Drain, reserving liquid, and adding water (if needed) to make 3/4 cup liquid.  Set Set drained rhubarb aside.  Dissolve gelatin in boiling water.  Ad rhubarb juice; chill until syrupy.  Meanwhile, in saucepan, mix 1/2 cup sugar, flour and milk.  Bring to a boil, stirring constantly until thickened.  let cool ten minutes or more.  Add vanilla and gelatin.  Whip until fluffy.  Fold in rhubarb and one cup whipped cream.  Alternately spoon rhubarb mixture and remaining whipped cream in serving dish.  Swirl with a knife.  If you want a crust, use a graham cracker crust.

I’m thinking you don’t have to be a farmer to eat this breakfast.  You don’t have to be a farmer to appreciate it either!!  I love everything in this dish!!  Eggs, bacon, cheese, I mean what more could you ask for??  Then you even add potatoes…I think I’ve died and gone to heaven!!

Farmer’s Breakfast

1/2-3/4 pound bacon

1 large onion

4 potatoes , grated or just cubed

5-6 eggs

1 1/2 cups shredded Cheddar cheese

chopped parsley (optional), can also use dried if you desire

salt and pepper to your liking

Cook bacon and onions in skillet until bacon is crisp.  Remove bacon and onion; drain all but 1/2 cup of the drippings.  Add potatoes;brown.  Add  bacon and onion back to pan.  Make 5 wells in the potatoes and put an egg into each well.  Season with salt and pepper to your liking, then sprinkle with cheese.  Cover; cook over low heat for about 5-8 minutes or until eggs are set.  Garnish with parsley, if using.  Serve immediately.

This recipe caught my eye today….I, myself, have never made home-made pudding, have you?? Well, this sounds like a good one to try, check back and let me know if you made it and how it turned out!!!

Layered Banana Pudding

1/3 cup all-purpose flour

2/3 cup brown sugar

2 cups milk

2 egg yolks, beaten

2 Tablespoons butter

1 teaspoon vanilla

1 cup cream, whipped

4-6 firm bananas, sliced

chopped walnuts (these are optional)

In a medium saucepan, combine the flour and sugar; stir in the milk.  Cook and stir over medium heat until thick and bubbly; cook and stir one minute more.  Remove from heat.  Gradually stir about 1 cup hot mixture into egg yolks.  Return all to the saucepan.  Bring to a boil; cook and stir for two minutes.  Remove from heat; stir in butter and vanilla.  Cool, stirring occasionally.  Fold in the whipped cream.  Layer a third of the pudding in a 2-quart glass bowl.  Top with half of the bananas.  Repeat Layers.  Top with remaining pudding.  Sprinkle with nuts, if desired.  Chill at least one hour before serving.  Makes 8 servings.

Sometimes people have allergies to certain  foods.  Nuts, milk, wheat, eggs, gluten, it can be any number of things.  It is often frustrating to find recipes that meet the persons needs.  I know someone who has children that have just been diagnosed with allergies to gluten.  So I am going to share a gluten-free recipe today.  I have never made these, as gluten is not an issue for my family.  Please, if you try these, let me know how they turn out!!!

Gluten-Free Butterscotch Brownies

1/2 cup margarine

2 cups brown sugar

1 teaspoon vanilla

3 eggs

1 cup rice flour

1/2 cup soy flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup finely chopped nuts (can omit if you like)

Cream margarine and brown sugar together until creamy.  Add vanilla and eggs; beat lightly.  Combine rice flour, soy flour, baking powder and salt.  Add to egg mixture.  Mix until just blended.  Stir in nuts, if using.  Spread mixture evenly into a greased 9×13 baking pan.  Bake at 350° for 25-30 minutes or until top is lightly browned.   Cool 10-1 minutes before cutting into squares.  Makes about 2 dozen brownies.