Tasty Recipes

2 Tbs. Olive Oil
1 Cup Flour, seasoned with a pinch of salt & freshly ground black pepper
1 Lb. Chicken Livers, separated into individual lobes,
all visible fat removed
2 Tbs. Unsalted Butter
1 Lb. assorted mushrooms, Shiitake (stems removed), Portobello, Crimini,
White button, sliced thinly
1 Cup dry red wine
1 28 Oz. Can, peeled Tomatoes
2 Tbs. Flat−leafed Italian Parsley, finely chopped
Salt & freshly ground black pepper
1 Lb. Spaghetti or Perciatelli
Heat a saute pan over high heat, then add the olive oil. Flour the chicken
livers, shaking off any excess and add to the pan. Saute until they are
slightly browned and firm. Remove livers and set aside. Pour off the olive
oil, then add the two tablespoons of butter. When the butter has foamed and
the foam begins to subside, add the mushrooms, tossing to coat with the
butter. Cook for four or five minutes, until the mushrooms begin to give off
some of their juices. Add the wine all at once, scraping the bottom of the
pan to loosen any caramelized bits of liver and mushroom from the bottom.
Continue, cooking over high heat until the wine has reduced by about half.
Lower the heat, puree the tomatoes through a food mill, or in a food
processor, then add to the mushrooms and wine. Adjust the heat so the
mixture barely simmers. Slice the chicken livers crosswise into half−inch
rounds and add them, with any of their accumulated juices, to the tomato
sauce. Taste for seasoning, add salt and pepper if necessary, then cook over
low heat for about thirty minutes, or until the extraneous juices have
evaporated. In the meantime, bring a large pot with about six quarts of
water to a boil. Add the pasta and cook until al dente. Drain the pasta,
divide into four plates, top with the sauce, garnish with the chopped
parsley.
Pasta Alla Caruso 17

2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, finely chopped
1 pound Arborio rice
6 cups chicken stock, hot
2 tablespoons butter
3 ounces Parmagiano Reggiano cheese, coarsely grated
Heat the butter and oil in a large, straight−sided saute pan or saucepan.
Add the onion, and saute until soft, without browning.
Add the rice, and saute for 2 minutes until the rice is well−coated. Ladle
1/2 cup of stock into the rice, stirring constantly, until all the liquid is
absorbed and the rice is almost dry. Add more stock, 1/2 cup at a time,
until it's all absorbed by the rice and the rice is al dente.
The rice should be very moist and creamy, but not runny;
the rice should be firm but tender, not crunchy.
Remove from heat, and stir in the raw butter and the Parmagiano cheese. Salt
to taste, and serve immediately.
Risotto alla Parmigiana 11

8 eggs
2 tsp. salt
4 cups all purpose flour
In a large bowl, combine eggs & salt. Beat well. Add flour, 1 cup at a time
until dough sticks together but is still soft.
Spread flour on a board, knead dough for 15−20 minutes. Cover and let stand
in a warm place for about 1 hour.
Knead for another 5 minutes. Flatten small amounts of dough to form a 2" x
2" square. Coat square in flour and repeatedly run through pasta machine
until desired thickness is obtained, or use rolling pin.
Cut paste shape using pasta machine or slice desired shape by hand.
Lay out cut pasta on table covered with a table cloth until dry. Pack in
plastic bags and store in a cool place.
Cook pasta in boiling salted water until tender. Homemade pasta usually
takes less time to cook. Top with your favorite sauce.

Biga:
1/2 Teas. Active Dry Yeast
1 Cup Lukewarm water
2 Cups Unbleached, All−purpose Flour
Mix the yeast and water together, and then slowly start adding the
flour, mixing well. Cover with plastic wrap and let sit at room
temperature for up to 6 hours. Refrigerate overnight.
Bread:
2 Cups Warm Water (about 90 degrees F.)
1 Pkg. Active Dry Yeast
5−6 Cups All−purpose, Unbleached Flour
2 Ts. Salt
Place the water in a large bowl, sprinkle the yeast overtop and mix well.
Let sit 10 minutes until bubbly. Add the biga, flour, and salt and stir with
a wooden spoon (or mix with your hands) until everything is mixed. The dough
will be fairly wet and sticky at this point. Cover and let stand in a warm
spot for about 1 to 1 1/2 hours until doubled in volume.
Punch down the dough, folding it over on itself two or three times, cover
and let rise once more until doubled, about 1 hour. If you choose, you could
refrigerate your dough at this time and leave it overnight to prepare the
next day.
Turn out your dough onto a floured baking sheet, and without overworking it
too much shape into one large or two smaller round or oval shaped loaves,
using as much extra flour as needed to keep it from sticking. Slash across
the tops of the loaves with a serrated knife or razor just prior to baking.
Preheat the oven to 350 degrees F. and place a casserole dish with boiling
water on the lower oven rack. Bake your bread 30 minutes, turn the baking
sheet around, and reduce the heat to 300 degrees and bake for another 30−45
minutes. At this point your bread should be golden brown and should sound
hollow when you tap the bottom. Allow the bread to cool to room temperature
and serve.

2 c. light brown sugar
2 c. flour
3/4 c. shortening
1 egg
2 tsp. vanilla
1 c. hot coffee
1 tsp. soda
Mix sugar, flour and shortening until lumpy.
out 1 cup for topping. Dissolve soda in hot coffee
mixture. Also add egg and vanilla. Spread on
sprinkle on topping.
This is a thin batter. Bake at 325-350 degrees
Sprinkle with powdered sugar after baked.

AMISH BREAD STARTER
2/3 c. sugar
2/3 c. milk
2/3 c. flour
2/3 c. oil
3 eggs
1/2 tsp. salt
1/2 tsp. vanilla
1 to 1 1/2 tsp. cinnamon
1 c. sugar
2 c. flour
1 1/4 tsp. baking powder
1 tsp. baking soda
Combine ingredients in large airtight container with lid. Store at room
temperature, do not refrigerate. Stir every day for 17 days. The recipe makes
more than the 1 cup needed. But allows for evaporation. Now the starter is
ready. For the next 10 days handle starter according to the following
instructions. Day 1, receive the starter Day 2, 3 & 4 - stir Day 5, Add 1 cup
each flour, sugar and milk. Day 6 & 7, stir Day 8 & 9, stir Day 10, Add 1
cup flour, sugar and milk. Divide into 3 containers of 1 cup each for friends.
After removing the 3 cups of batter, mix in the following ingredients: Using
a fork, beat by hand until well blended. Add 1 cup raisins and 1 cup nuts
(optional).
Grease pans with butter, sprinkle with sugar instead of flour. Bake at 325
for 1 hour. Cool 10 minutes, remove from pans.

AMISH FRIENDSHIP BREAD
1 c. starter
2/3 c. oil
1 1/2 tsp. baking powder
1/4 tsp. baking soda
3 eggs
1 c. sugar
2 c. flour
1/2 tsp. cinnamon
Dash of nutmeg
Raisins, nuts, dried fruit & grated carrots (opt.)
Combine ingredients. Pour batter into 2 greased loaf pans, 8 x 3 x 2 inches
each. Bake at 350 degrees for 1 hour or until dry.

SUBMITTED BY: Lara

"These tasty meatballs will disappear quickly from anyone's holiday party. My mom makes them every year for New Years Eve, and now so do I. These do very well in a slow cooker, as you can simmer them before serving, as well as keep them hot for the duration of your party."

10 servings

INGREDIENTS

• 1 pound lean ground beef
• 1 egg
• 2 tablespoons water
• 1/2 cup bread crumbs
• 3 tablespoons minced onion
• 1 (8 ounce) can jellied cranberry sauce
• 3/4 cup chili sauce
• 1 tablespoon brown sugar
• 1 1/2 teaspoons lemon juice

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.
3. Bake in preheated oven for 20 to 25 minutes, turning once.
4. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.

2 Pound Ground beef
1 Can Tomatoes (14 oz)
2 Tablespoon Chili powder OR
5 Teaspoon Ground ancho (pasilla) chile PLUS
1 Teaspoon Cumin AND
1/4 Teaspoon Cinnamon
1 Garlic clove, crushed
1 Teaspoon Salt
1 Cup Black olives
CORN MEAL DOUGH:
4 Cup Corn meal
2 Teaspoon Salt
8 Cup Water
2 Eggs, well beaten
4 Tablespoon Butter
In skillet, sauté beef in pan until brown. Add tomatoes, chili powder,
garlic, salt and olives. Cook 15 minutes.
Grease 9x13" baking dish and line bottom with 1/2 Corn Meal Dough. Add meat
mixture and cover with remaining 1/2 Corn Meal Dough. Bake 20 minutes at
325'F. or until browned.
CORN MEAL DOUGH:
Add corn meal and salt to water in pot. Bring to boil and cook over medium
heat until thick, 5−10 minutes. Add eggs and butter. Stir well.

Base
100 gm flour (maida)
30 gm butter
100 gm potato
½ tsp baking powder
½ tsp salt
Sauce
4 tbsp readymade tomato puree
½ tsp garam masala
½ tsp coriander powder
¼ tsp Oregano
½ tsp salt
1 tsp sugar
½ tsp chilli powder
Topping
50 gm cheese
½ medium onion (thinly sliced)
½ medium capsicum (thinly sliced)

1.	Put the potato in a polythene bag and Micro high for 2 ½ minutes.
2.	Mash the cooked potato to a smooth paste. Keep aside to cool.
3.	Rub butter into the flour till it resembles breadcrumbs.
4.	Add mashed potato, baking powder and salt.
5.	Knead to a dough using a few tbsp cold water.
6.	To prepare the sauce, mix all the ingredients.
7.	Roll out pizza dough and spread out in the dish.
8.	Spread the sauce on the base, leaving ¼" space all around.
9.	Micro high uncovered for 6 minutes.
10.	Mix a little salt to the onion and capsicum. Sprinkle this mixture on the pizza.
11.	Grate cheese over it. Micro high uncovered for 1 minute.

INGREDIENTS

6 egg yolks

• 4 eggs
• 2 cups butter, softened
• 2 1/8 cups white sugar
• 7 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 4 cups confectioners' sugar
• 1/4 cup vegetable oil
• 1/2 teaspoon vanilla extract
• 1 tablespoon hot water or as needed

DIRECTIONS

1. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, mixing well after each. Combine flour, baking powder, and salt; stir into the sugar mixture. Cover dough and chill for at least one hour.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. On a floured surface, roll the dough out to 1/2 inch thick and cut into desired shapes using cookie cutters. Place 2 inches apart on to the prepared baking sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. To make frosting, mix together the confectioners' sugar, oil and 1 teaspoon vanilla until smooth. gradually add enough hot water to achieve a spreadable consistency.

SERVES 4

Makes 12 Servings
3 lb boneless rolled top loin pork roast
3 large garlic, sliced
1 tsp pepper, coarsely ground
1/4 tsp whole sage, Dried
1/4 tsp whole thyme, Dried
vegetable cooking spray
1 c onions, sliced
1/2 c chicken broth
8 oz tomato sauce
1/4 c chili sauce
1/4 c ketchup
1/4 c cider vinegar
1/4 c lemon juice
3 tbsp Worcestershire sauce
2 tbsp brown sugar
2 tsp Dijon mustard
1/4 tsp paprika
1/4 tsp red pepper
If roast has visible fat, untie strings & trim off fat. Replace & tie string at 2" intervals. Cut deep slits in roast & insert garlic. Combine pepper, sage & thyme; rub over surface of roast. Coat a non-stick skillet with cooking spray; place over medium high heat until hot.
Add pork roast and brown on all sides. Add onion & sauté until tender. Add chicken broth, bring to a boil. Transfer to baking dish. Bake roast, uncovered at 350°F for 30 minutes.
Combine tomato sauce & remaining ingredients in a medium saucepan. Bring to a boil over medium heat; pour over pork roast. Bake an additional 35-45 minutes or until meat thermometer inserted in center of roast registers 160°F. Slice roast; serve with sauce.

1/2 c rice wine vinegar
1/2 c water
1/4 c brown sugar
1 c roasted peanuts, unsalted
2 tbsp fresh ginger root, grated
1 tbsp garlic, minced
1 pinch red pepper flakes
1/2 t salt
3 tbsp soy sauce
1 tbsp sesame oil
4 green onions, chopped & sauté in 1 tsp peanut oil
1 lb thin spaghetti pasta, cooked according to pkg directions
16 oz frozen stir-fry vegetables -cooked according to pkg directions
6 oz frozen pea pods (garnish) -cooked
red and yellow peppers -(garnish)
Combine vinegar, water, and brown sugar in small saucepan. Bring to boil; cook 5 minutes, stirring occasionally to dissolve sugar. Remove from heat and cool.
Puree together peanuts and vinegar-sugar mixture in food processor until smooth. Add ginger root, garlic, red pepper flakes, and salt; mix well. Add soy sauce and sesame oil, beating well.
Warm slightly in skillet and add green onions, sauté in peanut oil. Add
stir-fry veggies and pasta to sauce and mix in large bowl. Garnish
with pea pods and red and yellow peppers.
Peanut sauce itself will keep up to 10 days, covered, in refrigerator.
Makes 2 cups.

**Crust**
1/2 c butter, Softened
1/4 C. sugar
1 egg
1 1/2 C. unbleached white four
**Orange Cream**
1/8 c candied orange rind
1/4 c water (approx.), boiling
1 c sour cream
1 tbsp sugar
2 tbsp flour
2 egg yolks
**Blueberry Filling**
1 c blueberries -previously frozen okay
water to cover in saucepan
1 tbsp sugar
2 tbsp cornstarch (or arrowroot)
fresh blueberries as needed for garnish
Start by boiling water to soak orange peel. Cook berries in a single layer on the bottom of the sauce pan until mushy. Add sugar, drain orange peal water and mix with arrowroot when cooled to dissolve, add the blueberries and stir until set a few minutes.
Make a well in the middle of the pastry flour, mix in by hand or wooden spoon: the butter, egg yolks and sugar until it forms a soft dough. Chill. Rinse blueberry sauce pan and put in sour cream. Puree the egg yolks and softened rind in a food processor, add egg and rind mixture with flour and sugar to sour cream and cook together over a low flame.
Roll out chilled tart dough, cut with large round cookie cutter and place in mini-tartlet pan, fluting edges. Bake 12 min. at 350°F, chilling first for best results. Place Pastry cream in cooled tart shell, fresh blueberries and blueberry sauce on top, chill before serving. Will hold at room temperature.

Makes 1 1/2 - 2 dozen medium-size muffins
3 c flour
3/4 tsp salt
1 tsp baking soda
1 c sugar
2/3 c butter, melted
2 eggs
3/4 c plain yogurt
1/4 c buttermilk
1 c vanilla chips
2 c cranberries, frozen
1 tsp almond extract
**Topping**
1/2 c butter, melted
1/2 c sugar
Whisk together flour, baking powder, salt, and baking soda in a large mixing bowl; set aside. In a separate mixing bowl, with electric mixer, beat sugar and 2/3 cup melted butter until well blended, about 1 minute. Beat in eggs one at a time.
Combine yogurt and buttermilk; add yogurt mixture, chips, cranberries,
and extract to egg mixture. Stir to blend. Gradually add dry ingredients to moist mixture; stir just until combined.
Spoon batter into muffin tin, about 2/3 full. Bake at 375°F for 15 to 20
minutes or until golden brown. Dip hot, baked muffins into melted butter and then into sugar to add topping.

m

Makes 12 Muffins
1 1/3 c flour
2/3 c cornmeal
3 tsp baking powder
1/3 c maple syrup
2 eggs
2/3 c milk
1/2 tsp salt
1/2 c shortening, melted
Stir dry ingredients together. Beat eggs in bowl; add milk, maple syrup and shortening. Blend dry ingredients in quickly to just moisten flour. Pour into 12 muffin tins and bake at 425°F for about 20 minutes.

1/3 cup butter, softened
1/2 cups sugar
1 egg
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp nutmeg
1/2 cup milk
**Topping**
1/4 cup butter, melted
1/2 cup sugar
1 tsp cinnamon
Cream together butter, sugar, and egg; set aside. Sift together flour, baking powder, and nutmeg. Add dry ingredients to butter mixture, alternating with the milk. Spoon into 12 well-greased muffin cups. Bake at 350°F for 13 to 15 minutes.
Topping: Combine sugar and cinnamon. Allow muffins to cool 5 minutes.
Dip tops in melted butter and then roll the tops in cinnamon mixture.
Maple Corn Muffins
Makes 12 Muffins
1 1/3 c flour
2/3 c cornmeal
3 tsp baking powder
1/3 c maple syrup
2 eggs
2/3 c milk
1/2 tsp salt
1/2 c shortening, melted
Stir dry ingredients together. Beat eggs in bowl; add milk, maple syrup and shortening. Blend dry ingredients in quickly to just moisten flour. Pour into 12 muffin tins and bake at 425°F for about 20 minutes.

Makes 6 big muffins
2 1/2 cups flour
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp cinnamon
1 pinch salt
1 1/2 cups brown sugar
2 tsp vanilla
1 egg
2/3 cup vegetable oil
1 1/2 tbsp orange juice concentrate
1 cup buttermilk
2 cups blueberries
Mix together flour, baking powder & soda, cinnamon & salt. In another bowl mix: brown sugar, vanilla, egg, oil and orange juice. Mix, then add buttermilk.
Add dry ingredients to wet, and then add blueberries. Bake at 400°F for 15 minutes, and then reduce heat to 350°F for 15 minutes more.

Makes 6 Servings
2 c. flour
3 tsp. baking powder
1/2 tsp. salt
2 eggs
1 2/3 c. milk
2 tbsp. melted fat
Sift the flour, baking powder, and salt together. Beat the yolks and whites of the eggs separately. Add the beaten yolks and the milk to the dry ingredients and then stir in the melted fat. Beat the egg whites stiff and fold them into the batter.
While the waffle mixture is being prepared, heat the waffle iron. Then grease it thoroughly on both sides with a rind of salt pork or a cloth pad dipped in fat, being careful that there is no excess fat, as it will run out when the iron is turned over.
With the iron properly greased and sufficiently hot, place several spoonfuls of the batter in the center and close the iron. By so doing, the batter will be pressed out to cover the entire surface.
In pouring the batter, do not cover the entire surface of the iron with batter nor place any near the outside edge, for it is liable to run out when the iron is closed. In case this happens, be sure to put in less batter the next time. Allow the waffle to brown on the side near the fire and then turn the iron, so as to brown the other side. When the waffle is sufficiently brown, remove it; then grease the iron and repeat the process.

Ingredients:

* 1/3 cup mashed bananas
* 1/2 cup butter
* 3 large eggs
* 1 tsp vanilla extract
* 1 1/4 cup water
* 3 cup unbleached flour
* 1 tsp. baking soda
* 2 tsp. baking powder
* 1 1/2 cup chopped dates

TOPPING:

* 1/3 cup chopped dates
* 1/3 cup chopped walnuts
* 1/3 cup flaked coconut

Recipe for Sugarless Christmas prune cake:

Beat together mashed bananas and butter until creamy. Add eggs, vanilla, and water. Now add the flour, baking soda, and baking powder. Stir in dates. Pour the batter into 9x13 inch baking pan and spread evenly. Combine topping and sprinkle over batter. Bake at 350 degrees for 20-25 minutes or until a knife comes out clean. Your sugarless Christmas prune cake is ready now

Ingredients:

* 2 cup flour
* 1/2 cup corn oil
* 2 eggs
* 3 large ripe bananas
* 1 tsp vanilla
* 1 tsp soda
* 1 1/2 tbsp. liquid sugar substitute
* 4 tbsp. buttermilk
* 1 cup raisins
* 1 1/2 cup pecans

Recipe for Diabetic Christmas pound cake:

Beat the eggs and add flour and soda. Now add oil, sugar substitute and mix well. Add the remaining ingredients and mix well. Pour into loaf pan and bake at 350 degrees for 25 minutes or until the diabetic pound cake is done.

Ingredients:

* 2 cups water
* 2 cups raisins
* 1 cup unsweetened apple sauce
* 2 eggs
* 2 tbsp liquid sweetener
* 3/4 cup cooking oil
* 1 tsp soda
* 2 cups plain flour
* 1 1/4 tsp cinnamon
* 1/2 tsp nutmeg
* 1 tsp vanilla

Recipe for Sugarless Christmas applesauce cake:

Cook raisins in water until tender. Drain the remaining water and cool to lukewarm. Now add the raisins, applesauce, beaten eggs, liquid sweetener, cooking oil and mix well. Blend in the other ingredients and mix well. Add vanilla. Pour into greased loaf pan. Bake about 1 hour at 350 degrees. Your Christmas applesauce cake is ready now.

For the cake

75g dried cranberrries
150g lexia raisins (or other raisins)
5 tbsp brandy
250g plain chocolate
6 tbsp milk
1 tsp almond extract
175g unsalted butter
175g light muscavado sugar
4 medium eggs, lightly beaten
150g self-raising flour
75g ground almonds
75g Brazil nuts, chopped

For the ganache

150g white chocolate
300ml double cream
1 tbsp brandy
cocoa powder, for dusting

1.Soak the cranberries and raisins in 2 tbsp brandy overnight.
2.Preheat oven to 180C/350F/Gas 4. Oil and base line a 20cm round loose bottomed cake tin.
3.Melt plain chocolate, milk and almond extract together in a bowl over simmering water. Allow to cool slightly.
4.In a large bowl cream the butter and sugar until light and fluffy. Gradually beat in eggs. Fold in flour, melted chocolate mixture, ground almonds, soaked fruit and Brazil nuts.
5.Pour into the prepared tin and bake for 1-1 � hours (well that�s what the recipe says but we find it�s nearer 2 hours!) until a skewer comes out clean. Remove cake from tin, discard lining paper and cool completely on a wire rack. Then turn cake over, prick the base several times and drizzle over the remaining brandy, before turning upright again.
6.To make the ganache, melt the white chocolate. Allow to cool slightly. Lightly whip the double cream until just holding its shape. Fold in the brandy. Working quickly, gently fold the cream into the white chocolate until it�s well combined.
7.Spread the white chocolate mixture over the tops and sides of the cake and smooth with a knife. Allow the ganache to set and then dust with the cocoa powder and tie a gold ribbon around if you wish!

A tip: Make the cake the day before you want to serve it and once it is cooled keep it in the fridge wrapped in foil. The next day, decorate it and serve. This makes sure the cake is nice and dense and not crumble, which it will be if you eat it on the day you cook it.

Ingredients

12 oz plain flour,
1 tsp cinnamon,
1 tsp mixed spice,
A pinch of salt,
4 oz candied peel,
4 oz cherries,
2 lb dried fruits,
4 oz blanched almonds,
4 eggs,
4 tbsp sherry,
Finely grated 1 lemon,
8 oz margarine,
8 oz sugar,
1 tbsp black treacle, and
A closet with a lock (to keep it safe from children until the C-Day).
Method

* Sieve together all the dry ingredients.
* Mix the peel, fruit, cherries, chopped almonds and lemon rind.
* Whisk the eggs and sherry together.
* Beat the margarine, sugar and black treacle until soft.
* Add the flour and egg mixtures alternately to the margarine little by little till it has a thick paste consistency.
* Stir in the fruit mixture.
* Put into an 8-9 inch tin, lined with greaseproof paper round the sides and at the bottom.
* Now, tie a double band of brown paper round the outside of the rim, standing well up above the top of it.
* Put in the middle of a hot oven. Bake for 3 1/4-3 1/2 hours at gas mark 3 for the first 1 1/2 hours, and then decrease to gas mark 2 for the remainder.
* Cool the cake in the tin, then store in an airtight container.
* Can be served hot or cold with custard or double cream respectively.

Charm everyone with these pretty little cupcakes with little Christmas trees sitting atop them. You will be surprised at how easy it is to make them and how fast you can whip up batches to feed a crowd! Whipped cream and one single icing tip is all you need to make these.

Christmas Tree Cupcakes - Christmas Cupcake Decorating IdeasWhat You Will Need:

• Cupcakes, any flavor
• Sweetened Whipped Cream
• Green Food Coloring
• Chopped candied fruit, red

Equipment Need:

• Icing Bag
• Open Star Icing Tip

How To:

1. Whip whipping cream till stiff peaks form.

2. Reserve some plain white icing for the floret border and add a tiny drop of green food color to the rest.

3. Mix the color into the cream very lightly to get a marbled effect.

4. Spread this icing on each cupcake with an icing knife or spatula.

Making the Trees

1. Mix in green food coloring to the remaining icing to make the trees.

2. Fit an icing bag with an open star tip (No. 17 or 18) and fill the bag with the green whipped cream.

3. To start making the trees, pipe out cream in center of the cupcake and bring outwards. For the first few lines, bulge out the icing in the center and then bring out. This will give the base of the tree some height for the other ‘branches’ to stand.

Floret Border:

With the same icing tip and plain white whipping cream, make little florets all around the edge of the cupcake.

Pipe out cream and press slightly on the same place to form a little floret. Make florets close to each other all around the rim.

Decorations:

1. Sort out red colored candied fruit from a mixed pack or use dried red berries.

2. Chop them up and puck into the trees to make tree decorations.

Tips:

Whether preparing for your family or for a party, assembly line is the best way to get these done quick and well. Spread cream icing on all cupcakes first and then make trees on all of them.

Try making the trees and florets on a plate first. Once you get the hang of it, start making them on the cupcakes.

Ingredients
Minced meat - 150
gmsOnion - 2 nos.
Tomatoes - 2 nos.
Green chilli - 2 nos.
Coriander - 1 bunch
Coriander seeds (whole) - 2 tsp
Mint - 1
bunch
Garlic - 10
pods
Lemon - 1 no.(big)
Bajra (flour) - 1 cup.
Salt to taste

Preparation
Cut onions, tomatoes, green chillies and garlic pods finely into small pieces.
Wash minced meat, drain water and keep aside.
Wash coriander and mint leaves. Drain water and keep aside.
Squeeze lemon. Keep aside lemon juice.
Method:
Mix minced mutton, onions, tomatoes, green chilli, garlic pods, coriander and mint
eaves, lemon juice, salt and refrigerate for ½ hour to 1 hour.
Just before frying add bajra flour and mix well.
Heat oil for frying kebabs.
Make the mixed mixture into round shaped balls (lemon size) and slowly drop in the
oil.
Fry in low flame.
Wait for the kebabs to turn light brown.
Serve hot with tomato sauce or mint chutney or as a side dish for biryani, fried rice.

Ingredients
Mutton - 250 gms (small pieces)
Onion - 4 nos.
Tomatoes - 2 nos.
Turmeric powder - ¼ tsp
Chilli powder - 2 tsp
Coriander powder - 4 tsp.
Mint leaves - 1 bunch.
Oil - 150 grms.
Roasted gram - 2 tsp
Aniseed - 1 tsp
Cumin seed - 2 tsp
Black Pepper - 2 tsp.

Preparation
Cut onions, tomatoes
Strip mint leaves. Wash, drain water and keep aside.
Wash mutton. Drain water and keep aside.
Make coarse powder of aniseed, cumin seed and black pepper.
Separately powder roasted gram.
Method:
Use a pressure cooker. Add oil and heat
Add onions and tomatoes.
When it turns soft, add mutton pieces
Stir-fry. Add chilli powder, coriander powder and turmeric powder.
Add a spoonful of salt and mint leaves too.
Add enough water to cover contents.
Wait for 3 whistles.
Take a pan. Heat 3 tbsp oil.
Add gravy and let it turn dry.
When water is totally absorbed, add green chilli, powdered aniseed, cumin seeds and
black pepper powder. Then add powdered chutney dhal.
Mutton sukka is ready. Serve hot with sambar rice, rasam rice or nan and rotis.
Variation: You can also cook mutton separately and then mix to the gravy and
proceed.

Ingredients

Minced meat - 150 grams
Onion (medium size) - 1
Tomato (small) - 1
Ginger garlic paste - 1
Turmeric powder - ¼ tsp
Chilli powder - 1 tsp
Coriander powder - 2 tsp
Oil - 3 tsp
Salt to taste.

Method
Heat oil in a kadai or pan. Transfer finely chopped onions.
Stir-fry, add ginger and garlic paste.
Wait for onion to turn brown and then add finely chopped tomato pieces.
Let the tomato turn soft. Add turmeric powder, chili powder and coriander powder.
Mix well.
Wait for few minutes. Transfer minced meat.
Add ½ a glass of water and close the vessel with a tight lid.
Cook on a low flame. Occasionally open lid and stir the contents slowly.
In less than 15 minutes, the minced meat should be cooked.
If gravy is required, stop cooking. Sprinkle coriander leaves before serving.
If dry minced meat is required, allow it cook till the water is completely absorbed.
Sprinkle coriander before serving.
Minced meat gravy or dry can be served with rice or roti.

Ingredients
Chicken - One& half kgs
Basmati Rice - One and half kgs
Oil - 600 gms
Ginger Garlic Paste - 300 gms
Chilli Powder - 50 gms
Green Chillies - 15 pieces (medium sized)
Tomato - 500 gms (Ripe Nattu Thakkali)
Mint - 1 small bunch
Coriander - 2 small bunches
Cloves - 8 pieces
Cinnamon - 1 medium sized stick
Cardamon - 5 pieces
Onion - 250 gms
Lemon - 2 nos.
Curd - 1 ltr.
Salt- taste wise

Preparation
Cut onion lengthwise. Divide into halves.
Cut tomato into 4 pieces.
Extract lemon juice and keep aside.
Strip pudina leaves. Wash, cut and keep aside.
Strip coriander leaves. Wash, cut and keep aside. Optional to include tender coriander
stems.
Wash chicken, drain water completely and keep aside.
Method:
1. Place the bigger vessel on the stove. Allow the bottom of the vessel to be heated
well.
2. Add oil. Put cloves, cinnamon stick, and cardamon pieces. Wait for few seconds
and as it splits add half the quantity of onions. Add full quantity of ginger, garlic
paste.
3. Simmer and allow the onions, ginger and garlic paste to cook. This should take
less than 10 minutes.
4. Add chicken. Sprinkle 2 teaspoons of salt and mix well. Add the remaining
onions pieces.
5. Close the vessel with an aluminum lid. Continue to cook in low flame. Using a
ladle, stir the contents of the vessel. Allow it to cook for 15 minutes.
6. Remove the lid. Add chili powder, green chilies, tomatoes, coriander, pudina,
lemon juice and curd.
7. Stir well, close the lid and allow the contents to cook well. Continue to cook on
low flame.
8. Occasionally stir the contents slowly. After about 20 minutes you may notice the
oil separate.
9. Wash the basmati rice and let it remain soaked in water for not more than 10
minutes.

1 1/2 lbs. chicken breast; boneless and skinlesss
Salt; to taste
1 teaspoon chile powder
1 teaspoon coriander seeds, ground
2 tablespoons lime juice
2 garlic cloves
1 teaspoon grated fresh ginger
2 tablespoons oil
2/3 cup yogurt
lime slices; to garnish


Rinse chicken, pat dry with paper towels and cut into 3/4.inch cubes. Thread onto short skewers. Put skewered chicken into a shallow non.metal dish. In a
small bowl, mix together yogurt, ginger root, garlic, chile powder, coriander, salt, lime juice and oil. Pour over skewered chicken and turn to coat completely
in marinade. Cover and refrigerate 6 hours or overnight to allow chicken to absorb flavors.

Heat grill. Place skewered chicken on grill rack and cook 5 to 7 minutes, turning skewers and basting occasionally with any remaining marinade. Serve hot,
garnished with lime slices.

2 cups full fat milk
1 cup cottage cheese
1/2 cup sugar
Boil milk in a heavy bottomed saucepan until it
reduces to half. Add cottage cheese and sugar and mix
well till it attains a semi.solid consistency. Preheat the
oven. Transfer the mixture to a square shaped oven
proof dish and bake at 425F for 10 minutes. Let stand
in the oven for half and hour. Cut into squares and
serve.

2 cups flattened rice (poha)
available at any Indian grocery store.
2 cups water
1 potato, chopped small
2 tablespoons ghee
1 onion, chopped fine
1/4 cup groundnuts (raw peanuts)
1/2 teaspoon turmeric (just enough to color the rice)
1/2 teaspoon mustard seeds
Lemon juice, to taste
Salt and pepper
Soak the flattened rice (poha) in water and set aside.
In a large round.bottomed frying pan, heat the ghee till
very hot. Add mustard seeds, onion, potato and
groundnuts. When the mustard seeds are tender,
cover with water and cook till potato and groundnuts
are tender.
Drain off any excess water from the soaked rice. Add
the turmeric to the ricetill it â ™s a nice golden yellow.
Add the rice to the frying pan and mix with the
potato.onion mixture until hot. Add salt, pepper and
lemon juice to your taste.
Chapter 10 - Farewell the Winterline
A warning leaflet given to all
ship passengers, cautioning us
about the dangers of discussing
ship movements with others.

2 lb lamb stew meat*,cut into 1/2-inch dice
or
3 1-lb lamb shanks*,trimmed of excess fat
1/4 c olive oil
1 md onion,coarsely chopped
1 md carrot,coarsely chopped
***********soup*************
1 c dried chick-peas,soaked in 3 cups water
2 md onions,finely chopped
1/4 c olive oil
4 md tomatoes (about 1 1/2 lb) peeled,seeded, and chopped
4 garlic cloves,peeled
2 md waxy potatoes,peeled and cut into 1/2-inch strips
2 md carrots,halved lengthwise and sliced
2 zucchini,halved lengthwise-and sliced
6 oz fresh mushrooms or 2 oz dried mushrooms,soaked and sliced
1/4 t turmeric,Ground
1/2 t fresh ginger,finely chopped or 1/4 t ginger,Ground
1/4 t saffron threads
1/4 t cinnamon,Ground
1/4 t cayenne pepper,or more to taste
1 sm bunch of fresh cilantro stems removed
1 salt and pepper
LAMB BROTH: In a 4-quart pot, brown the lamb and lamb bones (if any) in
the olive oil over high heat. Remove the meat and bones with a slotted
spoon and pour out the burned fat. Add the chopped vegetables to the pot
and return the meat and bones. Add enough water to cover, about 1 quart.
Bring to a slow simmer and simmer the broth for about 3 hours, skimming off
fat and scum as needed. If necessary, add water from time to time to make
up for evaporation. Strain the broth and discard the bones and vegetables. If
you're using lamb shanks, peel off the meat and discard the bones. Reserve
the meat and broth.
FOR THE SOUP: Place the chick-peas and their soaking water in a 4-quart
pot over medium heat until the onions turn translucent, about 10 minutes.
Add the tomatoes, garlic, potatoes, carrots, zucchini, mushrooms, lamb
broth, and reserved meat. Simmer until the potatoes and carrots have
softened, about 20 minutes. Add the chick-peas along with their cooking
liquid.
Stir in the spices and simmer the soup for 5 minutes. Add the cilantro and
simmer for 1 minute more. Season with salt and pepper.

2 Servings
1 md green bell pepper
1 md tomato,blanched, peeled,
-seeded,a,nd diced
1/2 md cucumber,pared, seeded, and
-,Diced
1 T plus 1 1/2 teaspoons lemon
-juice
1 T water
2 t olive oil
1 1/2 t fresh parsley,Minced
1/2 t seeded and green,Minced
-chili peppe,r
1/4 t paprika
1/8 t each cumin and minced,Ground
- fresh,garlic
On baking sheet broil bell pepper 3 inches from heat source, turning
frequently, until charred on all sides; transfer pepper to brown
paper bag and let stand until cool enough to handle, 15 to 20 minutes.
Fit strainer into medium bowl and peel pepper over bowl; remove and
discard stem end and seeds, allowing juice from pepper to drip into
bowl. Cut pepper into strips and add to bowl with juice; add tomato
and cucumber and toss to combine.
In measuring cup or small bowl combine remaining ingredients; mix
well. Pour over vegetables in bowl and toss to coat with dressing;
cover with plastic wrap and refrigerate for at least 30 minutes.
Makes 2 servings.

2 1/2 cups all−purpose flour
2 tsp baking powder
1/2 cup margarine or butter
1 cup granulated sugar
1 egg
1 tsp almond essence
blanched almonds for decoration
beaten egg for glazing
1. Sift the flour, baking powder and salt into a bowl. Cream the margarine
(or butter) and sugar together until light, white and fluffy. Beat in the egg
and almond essence. Stir in the sifted dry ingredients to make a stiff
dough.
2. Form the mixture into balls about 1 − 1.5 inch diameter and place these
on a greased baking tray. Place half an almond (split lengthways) on
each ball and press to flatten slightly. Brush with beaten egg.
3. Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or
until golden. Cool on a wire rack. This quantity makes about 45
biscuits.

4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
Hot cooked rice
SAUCE
1 teaspoon crushed chili paste (sambal oelek) or more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce
Place chicken breasts in freezer for 1 to 2 hours or until very firm
but not frozen solid. Slice crosswise into thin shreds. In small bowl,
lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine,
stirring until cornstarch is dissolved. Add chicken and mix well to coat
all pieces. Let stand at room temperature 30 minutes.
Meanwhile, slice green onions on the diagonal into very thin slices.
Mince gingerroot and garlic. Combine Sauce ingredients, mixing well.
Heat wok or frying pan, add oil, and stir−fry chicken until no longer pink.
Remove chicken with a slotted spoon. Add onions, ginger and garlic to
wok and stir−fry about 30 seconds, until ginger and garlic are fragrant
but not brown. Return chicken to wok, restir sauce ingredients and add
to wok. Cook, stirring constantly, until mixture is well combined, hot and
bubbly and thickens slightly. Turn off heat and splash with about 1 tsp
of dark sesame oil. Serve over rice.

Any Chinese restaurant worth its soy sauce can make a good wonton soup. But once you and your child try our version, you might never go back. Our tender dumplings are filled with pork and spices and then cooked and served in a flavorful broth. Thanks to easy-to-use wrappers, filling and folding the wontons goes quickly, especially when two people work together.
RECIPE INGREDIENTS:
For the soup:
5 cups chicken broth (regular or low-sodium)
2 cups water
2 to 3 thin slices fresh ginger
5 or 6 bok choy leaves, washed
Pepper to taste
For the wontons:
1/2 pound ground pork (for lower-fat wontons, use ground turkey)
2 scallions, finely chopped
1 tablespoon minced fresh ginger
1 small clove garlic, minced
1 tablespoon plus 1 teaspoon soy sauce
1 teaspoon rice vinegar
1/4 teaspoon sesame oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon cornstarch
35 to 40 wonton wrappers
1. In a large saucepan, combine the chicken broth, water, and ginger slices. Cover and bring the broth to a gentle simmer, then turn off the heat. Cut the bok choy into small pieces and set it aside.

2. Combine the pork, scallions, ginger, and garlic in a mixing bowl. Add the soy sauce, vinegar, sesame oil, salt, pepper, and cornstarch and mix well with a rubber spatula.

3. Remove the wonton wrappers from their package and cover them with a damp paper towel to keep them from drying out. Assemble the wontons (see below), place them on a large plate or a baking sheet lined with waxed paper, and cover them loosely with plastic wrap..
Assembling the Wontons:
1. Place a wrapper flour side up on your work surface. Using a spoon and a chopstick, drop a scant teaspoon of the meat mixture onto the wrapper.
2. Moisten all the edges of the wrapper with a wet fingertip, then fold it over so the edges meet. Pinch the edges to seal them.
3. Using your finger or a chopstick, make an indentation in the middle of the filled wonton.
4. Dab a drop of water on the two corners and fold them in so they overlap above the indentation. Pinch them together to secure them in place.

4. Bring the chicken broth to a boil. Use a slotted spoon to add the wontons a few at a time, keeping the broth at a low boil. Cook the wontons until they are no longer pink inside (remove one and cut it open to check), at least 7 minutes. Turn the heat back to high, add the bok choy, cover, and cook it for 3 minutes. Turn off the heat and add pepper to taste.

5. Transfer 5 or 6 wontons to each soup bowl and ladle on the hot broth. Makes 6 to 8 servings.

Nutritional Information
Per serving (5 wontons and 1 cup of broth): 195 Calories, 22.1 g Carbohydrates (7% dv), 7 g Total Fat (11% dv), 2.4 g Saturated Fat (12% dv), 25.1 mg Cholesterol (8% dv), 1054 mg Sodium (using canned broth) (44% dv), 534 mg Sodium (using low-sodium broth) (22% dv), Vitamin A (14% dv), Vitamin C (13% dv), Folate (11% dv), Vitamin K (16% dv)
Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

1 lb. chinese cabbage (Napa)
2 stalks celery
1/2 lb. cooked shrimp
1/2 lb. cooked pork or chicken livers
10 water chestnuts
1/3 cup bamboo shoots
1 tsp. salt
1 tsp. sugar
Liberal dash pepper
1/2 tsp. light soy sauce
1/4 tsp. sesame oil
1 beaten egg
10 egg roll skins
3 cups oil
PREPARATION: Boil cabbage and celery until very tender. Drain and squeeze
out excess water. Shred very fine and set aside to
drain further. Parboil shrimp and fry or bake pork. Mince both. Shred
water chestnuts and bamboo shoots. Mix all ingredients but egg together.
Beat egg. Wrap filling in egg roll skins and seal with egg.
COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop in egg
rolls. When skin turns light golden brown, remove from oil and drain. (At
this point restaurants refrigerate them and finish the cooking process as
needed.) When cool, drop again into hot oil and fry until golden brown.
Makes 10.
The two−stage deep frying method is actually a professional Chinese chefs'
secret. It assures that the inside will be moist and not overcooked (as
anything overcooked becomes dry) and the outside will be crisp.

Sweet and sour chicken balls to be served with rice or noodles.

Ingredients:

1 lb Ground chicken
1 Egg, slightly beaten
1 Clove garlic, minced
1/2 ts Salt
1/4 ts Pepper
5 tb Flour, divided
3 tb Canola oil
1 cn Pineapple chunks in own juice (14 ounces)
1 Chicken bouillon cube
1 Green pepper, sliced into 1-1/2-inch pieces
2 tb Cornstarch
2 tb Sugar
1 ts Ground ginger
2 tb Soy sauce
1/4 c Vinegar

Directions:

1. In a medium bowl, mix together the egg, garlic, salt and pepper. Add the ground chicken and 2 tablespoons of the flour. Sprinkle the remaining flour on a sheet of waxed paper.

2. Drop the chicken mixture by heaping teaspoons onto the floured waxed paper and roll in the flour to form balls.

3. Heat the canola oil in a nonstick frypan over high heat. Add the chicken balls and cook, turning, until brown, about 6 minutes. Remove the chicken balls and drain on paper towels. Drain the oil from the frypan, reserving 1 tablespoon.

4. Drain the juice from the pineapple into a measuring cup; add water to make 1 cup liquid. Add the bouillon cube to the pineapple juice and stir to dissolve.

5. Place the frypan over low heat; add the pineapple chunks and green peppers. Stir and cook for about 2 minutes. Combine the cornstarch, sugar and ginger in a small bowl; stir in the soy sauce and vinegar until smooth.

6. Add the pineapple juice and then the cornstarch mixture, stirring, and cook until clear and thickened, about 5 minutes.

7. Arrange the chicken balls over sauce and serve with hot cooked rice and crisp Chinese noodles.

APPLE SAUCE - 1

1 lb. of good cooking apples
Sugar to taste.
Pare, core, and cut in pieces the apples, cook them in a few spoonfuls of
water to prevent them burning; when quite soft rub the apple through a
sieve, and sweeten the sauce to taste. Rubbing the sauce through a sieve
ensures the sauce being free from pieces should the apple not pulp evenly.

APPLE SAUCE - 2

When you wish to serve apple sauce with meat prepare it in this way:- Cook
the apples until they are very tender, then stir them thoroughly so there will
be no lumps at all; add the sugar and a little gelatin dissolved in warm water,
a tablespoonful in a pint of sauce; pour the sauce into bowls, and when cold
it will be stiff like jelly, and can be turned out on a plate.

APPLE SAUCE - 3

1 lb. of apples, 1 gill of water, 1-1/2 oz. of sugar (or more, according to
taste), 1/2 a teaspoonful of mixed spice. Pare and core the apples, cut them
up, and cook them with the water until quite mashed up, add sugar and
spice. Rub the apples through a sieve, re-heat, and serve. Can also be served
cold.

CIDER APPLE SAUCE

Boil four quarts of new cider until it is reduced to two quarts; then put into it
enough pared and quartered apples to fill the kettle; let the whole stew over
a moderate fire four hours; add cinnamon if liked. This sauce is very fine with
almost any kind of meat.
OLD FASHIONED APPLE SAUCE
Pare and chop a dozen medium-sized apples, put them in a deep puddingdish;
sprinkle over them a heaping coffee cupful of sugar and one of water.
Place them in the oven and bake slowly two hours or more, or until they are a
deep red brown; quite as nice as preserves.

APPLE CREAM

6 large apples (coslings or any other apples that will be soft)
4 eggs
3/4-pound double-refined sugar
1-2 spoonful of rose water
And lemon-peel.
Take your apples and coddle them; when they are cold take out the pulp;
then take the whites of four or five eggs, (leaving out the strains) three
quarters of a pound of double-refined sugar beat and sifted, a spoonful or
two of rose-water and grate in a little lemon-peel, so beat all
Together for an hour, whilst it be white, then lay it on a china dish, to serve it
up.

"Wonderful chocolate layer cake which is soaked in Kirsch liqueur, with cherry filling.Also used full amount of Kirshwasser on cake and let it soak overnight. Added about 1T. of cherry juice to cakes when layering. Moist and delicious. Will make again."
INGREDIENTS (Nutrition)

* 1 2/3 cups all-purpose flour
* 2/3 cup unsweetened cocoa powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 1/2 cup shortening
* 1 1/2 cups white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1 1/2 cups buttermilk
* 1/2 cup kirschwasser
* 1/2 cup butter
* 3 1/2 cups confectioners' sugar
* 1 pinch salt
* 1 teaspoon strong brewed coffee
* 2 (14 ounce) cans pitted Bing cherries, drained
* 2 cups heavy whipping cream
* 1/2 teaspoon vanilla extract
* 1 tablespoon kirschwasser
* 1 (1 ounce) square semisweet chocolate



DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
2. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
4. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
5. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

Serves: 16 slices
Carbs Per Serving: 6g (3g fiber)
Effort: Easy

Ingredients:
1 cup boiling water (240ml)
2 apple-flavored herbal tea bags - optional
1 apple
2 tablespoons lemon juice (30ml)
1/2 teaspoon ground cinnamon
2 teaspoons sugar equivalent (splenda or stevia)
1/2 cup Wise CHOice Cake-ability Baking Aid (50g)
1/2 pound ground pecans (225g or about 2 cups)
pinch salt
3/4 cup sugar equivalent (equivalent to 150g) (splenda or stevia)
3 eggs
3 tablespoons oil (45ml)
2 teaspoons allspice or apple pie spice
1/4 cup walnut pieces (30g) - optional

How to Prepare:
1. Optional: prepare apple tea concentrate and allow to cool.
Otherwise, just use plain water in Step 6.
2. Peel apple, slice thin, and then cut part into thin slices, the rest into a small dice. Sprinkle with lemon juice, cinnamon, and sweetener.
3. Grease tube pan and arrange apple slices in an attractive pattern.
Optional: if the pan is microwave safe, partly cook the apple slices — this will help them stay in place when batter is added.
4. Also cook the diced apple briefly in microwave or on stove to make the apple pieces tender.
5. Mix (or grind) together, breaking up any lumps: CBA, ground nuts, sweetener equal (if dry — or add liquid sweetener in Step 3), pinch salt.
The finer the nuts are ground, the finer the cake.
6. Combine liquid ingredients.
7. Stir liquid and dry ingredients together until thoroughly wet — no need to beat!
8. Immediately pour into prepared pan. Swirl in apple pieces and optional walnuts. Microwave (around 7 minutes), preferably raised above the floor of the oven (an upside-down glass pie plate works well), or bake at 350 F (175 C) — loaf pans 40-50 minutes, round pans 25-35 minutes, cupcakes/muffins 15-25 minutes — or until center springs back.
9. Invert to serve.
NOTES:
- Use any combination of fruit and spices.
- Save the fruit carbs and get the fruit flavor from a commercial flavoring.
- Use apple or spice herb tea instead of water.