August 19, 2010

Streusel Carrot Coffeecake

1-1/4 cups all purpose flour
1 cup sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cinnamon
1/2 cup. vegetable oil
2 eggs, beaten
1 medium carrot, peeled and shredded

Streusel Topping:

1/3 cup. crunchy peanut butter
2/3 cup. lightly packed brown sugar
2 T. butter or margarine, softened
1/3 cup all purpose flour
1/2 tsp. freshly grated nutmeg
1/4 cup. coarsely chopped peanuts

  Greased a 9 inch spring-form pan. Prepare topping;set aside. Preheat oven to 350 F. In a large bowl, stir together flour, sugar, baking soda, and cinnamon. Add oil, eggs and carrot. Beat with an electric mixer at medium speed 2 minutes, Spoon batter into prepared pan. Spoon topping over top. Bake about 35 minutes or until edges begin to pull away.
   Cool cake on a wire rack about 5 minutes. Remove spring form ring, cut into wedges and serve warm.
Makes 6 to 8 servings.

Southwestern Lasagna

This recipe is from Norma Hoffman, she got this in 1979 at a Church Pot Luck in Long Beach, California.

1-1/2 lbs. ground chuck
1 medium onion, chopped
1 can (15oz) enchilada sauce
1 can (14-1/2 oz) diced tomatoes, undrained
1 can (2-1/2oz) sliced ripe olives, drained
1 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
1 cup small curd cottage cheese
1 egg
1/2 lb. Monterey Jack cheese thinly sliced
8 corn tortilla(8 inches)halved
1/2 cup. shredded cheddar cheese

    In a large skillet, brown beef and onion; drain. Stir in enchilada sauce, tomatoes, olives, salt, garlic powder, and pepper; bring to a boil. Reduce heat; simmer, for 20 minutes, In a small bowl, combine cottage cheese and egg; set aside. Spread one third of the meat sauce in a greased 13 x 9 x 2 baking dish.

    Top with half the Monterey Jack cheese, half the cottage cheese mixture and half the tortillas. Repeat layers, ending with meat sauce. Sprinkle with cheddar cheese. Cover and bake at 350 F. for 20 minutes.
Uncover and bake 10 minutes longer. 6 - 8 servings.


□   1 1/2 c. oil
□   3 eggs
□   2 c. sugar
□   2 tsp. vanilla
□   3 c. flour
□   1 tsp. salt
□   1 tsp. soda
□   6 c. apples, chopped
□   1 c. pecans, chopped


□   1 stick butter
□   1 c. light brown sugar
□   1/4 c. milk

Mix first 4 ingredients. Sift together next 3 ingredients. Add the two mixtures together. Add apples and pecans. Bake at 350 degrees for 1 hour in a tube, bundt, or 13 inch pan. Leave cake in pan. Punch holes in cake with toothpicks. Add sauce.Sauce: Mix sauce ingredients in saucepan and boil for 3 minutes. Pour over cake and let sit for 2 hours. This cake freezes well.

Tilapia With Cucumber-Radish Relish

2/3 cup chopped, seeded cucumber
1/2 cup chopped radish
1 teaspoon vegetable oil
2 tablespoons tarragon vinegar
1/4 teaspoon crushed dried tarragon
1/8 teaspoon sugar
1/8 teaspoon salt
4 (6-oz.) tilapia fillets
2 tablespoons butter or margarine

Combine cucumber, radish, oil, vinegar, tarragon, sugar and salt in a small bowl. Let stand at room temperature while preparing fish. Melt butter in a large skillet over medium heat. Add fish and sauté for 2 to 3 minutes on each side, or until fish just begins to flake easily when tested with a fork. Transfer to serving plates. Spoon relish over each serving. Serving Size: 4

Tilapia Lemon Parmesan

  • 2-1/2 lbs. Tilapia fillets
  • 2-4 tsp. butter or margarine, softened
  • 2 tsp. fresh lemon juice
Lemon-Parmesan Sauce
  • 1 cup mayonnaise
  • 2 tbl. fresh lemon juice
  • 1/2 cup grated Parmesan cheese
  • 2 lemons, sliced fresh parsley
  1. Rinse the tilapia fillets in cold water and drain thoroughly.
  2. Top with butter or margarine and lemon juice.
  3. Broil about 4 inches from the source of heat for approximately 5 to 6 minutes or until the fish is opaque and flakes easily when tested with a fork.
  4. Top each portion with 1-2 tbl. of Lemon-Parmesan Sauce; broil 2-3 minutes or until sauce puffs and turns golden brown.
  5. Place fillets on serving plate; garnish with lemon slices and fresh parsley.
Serves: 6
Recipe from Rainforest Aquaculture

Baked Reuben Dip

1/2 cup mayonnaise
1/2 cup Thousand Island dressing
16 ounces sauerkraut, rinsed and squeezed dry
8 ounces shredded corned beef
16 ounces shredded Swiss cheese

Preheat oven to 350 degrees F (175 degrees C).In a small bowl, combine mayonnaise and dressing.
Spread sauerkraut into a 9x13-inch baking dish.
Layer corned beef, Swiss cheese, and the mayonnaise-dressing mixture on top of the sauerkraut.
Bake for 20 to 25 minutes.
Serve with bread or crackers.


□   6 c. chopped apples (unpeeled)
□   2 c. sugar

Mix and set aside for 20 to 60 minutes.

□   2 c. flour
□   1 tsp. cinnamon
□   1 tsp. salt
□   1 1/2 tsp. baking soda

Add to apple mixture.

□   2 eggs
□   3/4 c. salad oil
□   2 tsp. vanilla
□   1 c. nuts (optional)

Bake for 1 hour at 350 degrees in 13 x 9 pan, greased and floured.


□   1 c. brown sugar
□   1/4 c. milk
□   1 stick butter

Mix and cook for 3 minutes. Pour over hot cake.