Saturday, May 30, 2015

Diabetic Friendly Dessert~~~Mini Tarts

This dessert is not only low sugar and low fat, it is quick and easy to make as well. You can still
satisfy your sweet tooth without a lot of fat or sugar and this baby rocks in that department. I love the versatility of this recipe. The pic shows Chocolate Fudge but I also made it with the White Chocolate flavor and put in some sliced strawberries. You have the option of picking the flavor you want and adding some fruit if you wish. The possibilities are almost endless. A spritz of whipping cream on the top and you are good to go.

  • 1 box of Jello sugar free fat free instant pudding
  • 2 cups fat free milk
  • 1 pkg. Keebler mini graham cracker pie crusts
  • Reddi Whip fat free whipped topping in can

Make pudding according to package instructions. I like to chill mine for several hours or overnight. Once chilled divide pudding into the 6 mini pie crusts, of course you may add some fruit at this time if you want. Top with whipping cream and serve immediately. You may fill pies in advance and cover until ready to serve with plastic wrap and keep it cold in the fridge. Save the whipped cream til just before serving. The only difference I noticed in filling pies in advance vs filling just before serving is that the graham crust softens up some. I prefer it softer but my Stud Muffin prefers it more crispy. Decisions, decisions. Either way you can't go wrong on this one. I rate this recipe super easy, tasty, quick, and easy on the waistline. It's perfect for the hot weather ahead. Enjoy!

Friday, May 8, 2015

Kentucky Butter Cake

This scrumptious cake is so easy to make. I just love how you just throw everything into the mixer and mix well, then bake. There is a hot glaze that you pour over the hot cake and it reminds me of a glazed donut, only so much better. Simply tasty!

You can serve this cake naked, or with strawberries in a glaze or with ice cream. Heck throw it all on there and add some whipped cream too if you wish. Either way you can't go wrong and will love this simple buttery glazed cake.

It travels well and stands up on a hot Summer day for a Bar B Q or a picnic. I could not begin to count how many times that I have made this treasure. I found this recipe in the Valley Elementary cookbook that I was in charge of publishing many years ago. It was not until years later that I found out that it was a Pillsbury Bake -Off winner. I have made this for numerous cake raffles and bake sales throughout the years. As an added treat I always gave the printed recipe with it. Passing on the recipe adds a nice sweet unexpected touch.

  • 3 cups all purpose flour
  • 2 cups sugar
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 cup buttermilk*
  • 1 cup unsalted butter, softened *
  • 2 tsp. vanilla or rum extract*
  • 4 eggs, beaten

You will need a tube pan for this cake or you may use two 9 x 5 x 3 inch pans. Preheat oven to 325 degrees. Generously grease and flour pan or use Pam cooking spray. Blend all ingredients together on a low speed with your mixer until moistened. Beat for 3 minutes on medium speed. Pour into greased pan and bake for 55 to 70 minutes or until cake tester comes out clean and cake is golden brown. Immediately pour hot glaze over the top and cool on a wire rack for 30 minutes.

  • 3/4 cup extra fine sugar
  • 3 Tbsp. water
  • 1/3 cup unsalted butter*
  • 1 tsp. of vanilla extract or rum extract*

In a small saucepan combine sugar, butter and water.  Heat until butter melts. You want to make sure that the sugar crystals are melted so that it will not feel gritty on your teeth when you eat it. This is where the extra fine sugar comes in handy because it melts so easily. Whisk it occasionally until sugar is melted. Pour immediately over hot cake fresh out of the oven. After cake has cooled for 30 minutes I like to invert it onto a plate from the pan and then invert it again onto my cake plate. That way it looks so much prettier seeing the top of the cake instead of the bottom.

* Please only use butter for this recipe if you want the best flavor and results.
* I have only used vanilla extract on my cake but that is only because I do not like rum flavor. Please by all means use rum extract if you like that flavor. You can't go wrong.
* You may make your own buttermilk by adding 1 Tbsp of white vinegar, stir well and wait 5 - 10 minutes at room temp.

Thursday, May 7, 2015

Weed Killer~~~Non-Toxic

I know this is not a food post, but it is a recipe post. I had to share this with you because it works great!  Also this is a triple goodness post because it kills weeds, is non-toxic and it will save you money. I just love when that happens.

I used it on some Poison Ivy climbing up our big trees and it killed the Poison Ivy ( on new growth), in a few days and that stuff is tough to kill. Three ingredients is all that you need, just get yourself a good spray bottle and a funnel. Since there is table salt in this recipe do not spray on or near concrete. Salt ruins and especially TABLE SALT since the grains are finer. Also I would not spray on a day that is calling for rain either. I don't know about you but I worry about using Round-Up around my family and pets. Be kind to your loved ones, but show those nasty weeds who is boss.
  • 2 Qts of White Vinegar or White Cleaning vinegar *
  • 1/4 cup table salt
  • 1 tsp, Dawn dish detergent*
* I used cider vinegar, but after trying 3 vinegars I believe the white cleaning vinegar does a better job. It turns it up a notch by using cleaning vinegar which is a bit more acidic, 6% instead of 5%. The white vinegar works well too. It has to be Dawn dish detergent so it will cut through the oils on the leaves, then the salt and vinegar burns the leaves.

Mix above ingredients together in a large 8 cup measuring cup if you have one or a large bowl with a lip for pouring. I like to use a whisk to mix well until salt is dissolved. Using a funnel pour into the spray bottle and use immediately. Left over keeps well, just shake bottle before using if it as sat for a while to remix any separation. I have found that this works better than Round-Up and it kills on the first application.

I purchased a 64 oz. jug of White vinegar and stored my unused portion of the mixture back into the bottle. Don't forget to label it well with a sharpie pen.

I noticed that the established Poison Ivy vines get thicker and the vine starts to look hairy looking. Those are roots that sprout out as it climbs the tree or whatever it climbs. If you find an established vine cut it off at the top as far as you can reach, then spray the whole vine down all the way to the ground. You need to not only kill the leaves but also the roots. Whatever you do never touch the vines nor the leaves bare handed.