Red, White, And Blue Pavlova

4 large egg whites, room temperature
Pinch of Kosher or sea salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 cup cold heavy whipping cream
1 tablespoon powdered sugar
1 12 ounce package frozen raspberries, thawed
1 teaspoon balsamic vinegar (optional)
½ pint fresh raspberries
1 pint fresh blueberries Preheat oven to 180 degrees.
Draw a 9 inch circle on one side of a piece of parchment paper using a cake or pie pan as a guide. Flip the parchment over so the circle is on the reverse side and place on a sheet pan.
Beat egg whites with salt in a large mixing bowl until they start to firm up, about 1 minute. With the mixer going slowly add the sugar and continue to beat until it forms firm, shiny peaks, about 2 minutes.
Sift the cornstarch onto the egg whites and add the vinegar and vanilla. Fold lightly with a spatula. Pile the egg white mixture onto the parchment paper in the center of the circle and gently smooth the mixture to fill the circle starting from the middle and working out in all directions until you have a round disk.
Bake for 1 ½ hours and then turn off the oven and let cool completely in the oven.
Beat heavy whipping cream with powdered sugar until it forms soft peaks. Do not over beat.
Put thawed frozen raspberries and balsamic vinegar (if using) in a blender and blend until smooth. Strain through a sieve if you do not like the seeds.
When the Pavlova is completely cooled, peel off the parchment paper and place on plate or serving platter. Spread whipped cream evenly over the Pavlova leaving about ½ inch border of meringue then ring the whipped cream with the raspberries and fill the center with the blueberries.
Spoon the raspberry sauce over and serve.

Serves 6 gluten free people.

What To Do to Pamper Yourself On a Rainy Day

Rainy Days are a great time to pamper ourselves.  With our busy lives and schedules we often neglect ourselves and our poor bodies pay the price; with depleted immune response. In other words; we get sick. We get sinus trouble, tummy trouble, allergies, colds. We end up in bed not to rest, but to take care.  What to do? A rainy day cure..

Ingredients for the Rainy Day Cure

Avocado Mask
One ripe avocado
Natural Honey
1 egg yolk ( save the white for another mask)
olive oil


Mash avocado until smooth, and add about 1 Tbsp honey, the yolk and about 2 Tbs olive oil.  Mix together until smooth and set aside until ready. May be refrigerated until ready to use.


 Body Brush


Bath Soak
2 lbs baking soda
1 lb sea salt
1 cup Epsom salts
lavender essential oil
rosemary oil


Mix all together in tub, there is no need for pre mixing.


Your favorite unscented natural body butter. Rose oil..You can make your own by using 2oz. carrier oil (such as almond oil and rose essence a few drops is all that is needed. Mix your butter and oil together in a plastic container.  Set aside until completed bath.


One Luxor bath sheet. They are pricey, but you will need only one Use only for those special bath occasions.


A cup of your favorite tea..I like Peppermint or Chamomile for this occasion.


Some candles


Soft soothing music


A ready made luxury bed,( It need not be elaborate but make it as comfy and luxurious as possible.


Your are now ready..Place candles near by; but place them with care. Start your bath water and add the bath ingredients.  While your bath is filling, dry rub your thighs, arms, buttocks with the brush to help release toxins from the body. Apply the mask ( the steam from the bath will help open your pores.)

Put your body butter,  and towel near by, along with your tea..A little stool is nice to use so you will  have everything handy. Now climb in and soak for twenty minutes, sip your tea, close your eyes and relax. Before getting out of the tub rinse your face with warm water. ( it will go down the drain with the rest) Carefully step out of the tub pat your face dry and wrap your body in the towel pat dry. Apply the body butter.. and any rich moisture cream to your face. Now retire to your darkened room and climb in bed, relax for at least a half hour..you may take a nap but set an alarm if you are afraid you may fall asleep. More then a twenty minute snooze will leave you feeling sluggish.

Now you are pampered and relaxed. Spend the rest of the day thinking about know one but you. Curl up with a good movie or a good book, indulge in some dark chocolate and enjoy( NO GUILT NOW) you are worth it.

Come Into My Garden Gate "with Gluten Free" Dark Chocolate Orange Almond Biscotti

Ingredients

 

1/2 cup slivered almonds

2 tsp orange zest

1tsp orange extract

	2 1/4 cup	blanched almond (flour)
	1/4 cup	cocoa powder
	2 tbsp	arrowroot
	1 tbsp	espresso (organic decaf coffee, grind)
	1/4 tsp	sea salt/
	1/2 tsp	baking soda
	1/2 cup	agave nectar
	1/2 cup	dark chocolate

Method

 

	In a food processor, combine almond flour, cocoa powder, arrowroot powder, ground coffee, salt and baking soda.
2	Pulse until ingredients are well combined.
	Pulse in zest, extract and  agave nectar until the dough forms a ball.
	Remove dough from food processor and work in dark chocolate and almonds with your hands.
	Form dough into 2 logs on a parchment lined baking sheet.
	Bake at 350° for 15 minutes, then remove from oven and cool for 1 hour.
	Cut the logs into ½ inch slices on the diagonal with a very sharp knife.
	Spread slices out on a baking sheet and bake at 300° for 12-15 minutes.

          

How to Make a Great Cup Of Tea

The first step to take, if you’re not already doing so, is to use loose tea, preferably from a shop that has a good turnover in loose leaf tea. No matter how impressive the brand, tea in bags just won’t provide the same quality, and in the case of green, jasmine, or Oolong teas, loose leaf is far more economical as the leaves can be infused several times before losing their potency. Also, the larger the leaf, the more intense the brew.

If you’re using an expensive tea you should also use filtered or still mineral water to preserve the flavor as the impurities and chlorine in tap water significantly changes the flavor compounds in high-grade tea.

The most critical factor in serving tea is the temperature of your water: the greener the tea, the cooler the water should be, preferably between 70-80° C.. This temperature ensures the gentle flavors of white and green teas are released, whereas boiling water will draw out bitter compounds, making the teas taste unpalatable. If you don’t have a temperature-controlled kettle or one in which you can see the water boiling you may find it easier to boil your water in a pan where you can watch the size of bubbles that rise to the surface a low bubble point where the water just begins to develop steam is optimum.

Oolong tea needs a slightly higher temperature for a perfect infusion - 80-85°C - and the bubbles in the water will be slightly larger than for green tea, roughly the same as for boiling eggs. Steam will also be rising more persistently.

With black teas, you want large size bubbles called a rolling bubble and plenty of steam to rise – the kettle will also be rumbling as the water hits 90-95° C, but the general consensus is not to let the water boil too vigorously as this will result in de-oxygenated water and a stale-tasting tea. (For the same reason you should never reheat water that has already been boiled)

In China and Japan there is a whole ritual to serving tea but don’t let that put you off brewing tea from loose leaves.

If you’re looking to buy the right pot, clay pots breathe better than vitreous porcelain and are better for teas requiring cooler water temperatures. Porcelain tea pots are excellent for black or darker Oolongs, but can reveal the sharper flavors in more delicate teas such as green or white teas. It’s easier to control the amount of time a tea brews in a smaller pot than in a large one.

Glass cups, mugs and pots are visually appealing as you can see the infusion and in the case of flowering teas such as chrysanthemum, these are the preference of the Middle East and give the whole brewing process an aesthetic quality that makes glass cups ideal for post-dinner party tea drinking. (Most fine teas - and all green and white teas - are served without milk and sugar but don’t feel embarrassed to add it if that’s the way you enjoy your cup. You’ll probably find, as your taste for tea develops, that you prefer tea without them) Always swirl your pot with hot water first and discard, this warms the container which is of utmost importance.

One final important point: tea easily picks up ambient aromas, so you should store it in air-tight  dark container.  As exposure to light will lead to a rapid deterioration in the tea’s flavor.

Orange Dreamsicle Cake and Simple Outdoor Living

My father was proud of his orange trees, and he grew the best oranges.  Every Christmas his Pennsylvania family got a huge box and so did we kids.  I was always looking for new ways to prepare them and this is one of those recipes..Also Florida is all about outdoor living.  Bring the inside outdoors with this great country look. Simple, elegant, shabby chic..Look around in your attics, go bargain shopping, use those old doors and window, quilts, old table cloths, old lace curtains, make pillow covers from old scarves, make place mats from vintage tea towels..  Have fun and use your imagination the ideas are limitless.

Ingredients:

• 1 (18 ounce) package yellow cake mix
• 3 eggs
• 1-1/4 cups orange juice
• 1/3 cup oil
• 1 (3 ounce) package orange flavored gelatin
• 1/2 cup boiling water
• 1/2 cup cold water
• 1 (3 ounce) package instant vanilla pudding (no cook type)
• 1 cup whole milk
• 1 tsp. vanilla
• 1-1/4 cups heavy whipping cream
• 1/3 cup powdered sugar

Preparation:

Preheat oven to 350 degrees F. Prepare cake mix as directed on package, using eggs, orange juice, and oil. Spray 13x9" pan with baking spray and add cake batter. Bake at 350 degrees F for 30-40 minutes until cake springs back when touched and starts to pull away from sides of pan. Cool cake completely on wire rack.

Using a wooden chopstick, poke small holes all over the cake, going right to bottom of pan.

In a small bowl, place 1 box orange gelatin. Pour boiling water over gelatin and stir until gelatin is completely dissolved. Add 1 cup cold water and mix well. Slowly pour this mixture over the cake, making sure that the mixture gets into all the holes. Cover and chill for 2-4 hours.

In medium bowl, combine the pudding mix, milk, and vanilla and beat well. In small bowl, combine heavy cream and the powdered sugar and beat until stiff peaks form. Fold the cream mixture into the pudding mixture and spread over cake. Cover and refrigerate for 4-8 hours before serving.

Papaya Italian Ice

Ingredients

• 1 cup  sugar
• 2   fresh papayas or mangoes (about 1 pound total), peeled, seeded, and cut up or 1 26-ounce jar refrigerated sliced papaya or mango, drained
• 2 tablespoons  lemon juice
• 1 cup  warm water

Directions

1. In a 2-cup measure stir sugar into warm water until dissolved. In a blender container or food processor bowl combine half of the sugar mixture, half of the fruit, and half of the lemon juice. Cover and blend or process until smooth. Remove. Repeat.

2. Freeze in a 2-quart ice cream freezer according to manufacturer's directions. (Or, pour into a 9x5x3-inch loaf pan. Cover; freeze for 4 to 5 hours or until almost firm. Break into chunks. Transfer to a chilled large mixer bowl. Beat with an electric mixer on medium speed about 2 minutes or until fluffy. Return to cold pan. Cover; freeze 6 hours or until firm. Makes 1 quart (8 servings).

Build Your Own Greenhouse.....Today

Spacious 12'x14' Greenhouse with Electricity and a Roll-up Front

Step-by-Step instructions with 24 pictures to show you exactly how to make this wonderful solar  greenhouse for under $300.00 if you make it with electrical connections, and under $200.00 if you make it as a stand alone passive solar greenhouse. Build it from plans you can purchase from 2checkout.com for $9.95

What a great way to start your fruits, vegetables, and flowers..With prices sky rocketing many folks are starting to garden again..This little greenhouse though inexpensive is a great starting point.  Be ahead by starting your seed or small plants in this greenhouse.

A great way to get the family involved and for children to learn how to start a sustainable garden..What could be better than fruits and veggies out of your own garden..Organic foods can be expensive and by growing your own you control what goes onto your veggies..If you have a large enough space you can grow enough for yourself and to sell in your local farmers market..This little income would be enough so your garden will pay for itself. 

Check future blogs for information on canning what you grow..also how to make your own fruit wine, from berries from your garden..

 

Fresh From The Garden Tomato Bundt Cake

Ingredients:


14 oz. (2 cups) sugar
2 sticks (1 cup) unsalted butter, softened
16 oz. (3 cups) all purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon salt
¼ teaspoon nutmeg
3 eggs
2 large diced heirloom tomatoes
6 oz. (1 cup) sultana raisins


Preparation Instructions:


Preheat oven to 350*F
Prepare Bundt pan by coating it lightly with butter (you can use Pam as well) and dust the pan lightly with flour.


In a large bowl beat butter and sugar with an electric mixer and beat until creamy. Add one egg at a time (use rubber spatula if needed to scrape sides) until well incorporated (2 minutes).

Add dry ingredients slowly to creamed mixture. Mix well. Using rubber spatula, add tomatoes and sultanas to cake batter and stir gently until well incorporated. Spoon batter into prepared Bundt pan. Bake for 70 minutes to 80 minutes, until wooden tester comes out clean.


Cool on wire rack for at least 10 minutes in Bundt pan and then remove from pan after 10 minutes onto a cake plate. Let cool completely.


Brown Butter Icing:


1 stick of butter
  3 oz (3/4 cup) confectioner’s sugar
1 tsp vanilla


Melt butter on low heat, in a sauce pan. Cook butter until it starts to lightly brown  . Whisk in sugar and vanilla until smooth. Ass more sugar if needed should be the consistency of thick honey . Pour over cake and let run over sides.

Rose Water Bundt Cake Special For Mother

Ingredients:

• 4 eggs
• 1 cup of sugar
• 1 cup of milk
• 2 sticks of unsalted butter (melted)
• 1 – 1/2 teaspoons of baking powder
• 1 teaspoon of vanilla ( add a vanilla bean to 6 oz. rosewater, return to vanilla bottle and store as usual)
• 2 1/2 cups of flour
• 1/2 cup of semi-sweet ghirardelli chocolate chips
• 
  

Preparation:

Pre-heat your oven, the cake will cook at 350 degrees.  

In a deep shallow bowl, mix together the eggs, sugar, milk, baking powder, vanilla, rose water & melted butter.  Add in the flour and mix all the ingredients well until everything is evenly incorporated.  Finally add the chocolate chips and fold it into the cake mixture.

Grease the cake mold with non-stick cooking spray.Pour the mixture into the cake mold evenly. The cake will bake for about 45 minutes at 350 degrees or until a toothpicks comes out clean. Decorate using pink roses..

Americaner~Wiesbadener Kaffeklatsch~: Muttis' Favorite Meyer Lemon Pound Cake With Citru...

Americaner~Wiesbadener Kaffeklatsch~: Muttis' Favorite Meyer Lemon Pound Cake With Citru...: "Ingredients: * * * * For the cake * * * * 4 Meyer lemons 8 ounces (2 sticks) of unsalted butter, softened 1 1/2 cups granulated sugar ..."

Muttis' Favorite Meyer Lemon Pound Cake With Citrus Glaze

Ingredients:

• * * * * For the cake * * * *
• 4 Meyer lemons
• 8 ounces (2 sticks) of unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon fine salt
• * * * * For the citrus syrup * * * *
• 2 Meyer lemons, juiced
• 1/2 cup granulated sugar
• 1 tablespoon of unsalted butter
• 1/8 teaspoon salt

Preparation:

Preheat oven to 350º F. Butter a 9- x 5-inch loaf pan.

 First grate the zest of 4 Meyer lemons into a bowl. Cut the tops and bottoms off the lemons. Place the cut end onto a cutting board and, following the curve of the lemon, slice off the remaining outer peel and pith. Over the bowl with the zest, cut the segments away from the membrane and let flesh fall into bowl. Remove any seeds and squeeze all the juice you can out of the fruit into the bowl. Use a fork to break the lemon into smaller chunks. Place the butter and sugar into a mixing bowl and beat until fluffy. Add the eggs one at a time. Add the vanilla and lemon juice mixture. Blend for 1 minute. It will look curdled but that's ok.
Sift the flour, baking powder and salt into a bowl. Mix together.
Add all the flour mixture to the wet mixture. Gently beat together until the flour in just incorporated. Don't over mix.
Transfer to loaf pan and place in oven. Bake for 65 to 75 minutes until a toothpick inserted comes out clean. Check on the cake occasionally and if it's getting too brown, place a piece of foil over the top. Remove from oven and let cool in pan. After 30-45 minutes, run a knife around the edge of the pan and turn the cake out onto a rack to finish cooling.

Make the Citrus Syrup:

In a small sauce pot, add the Meyer lemon juice, sugar, butter and salt. Bring to a simmer. Stir until sugar dissolves, then remove from heat. Poke some holes in the top of the pound cake with a skewer. Drizzle the citrus syrup over the cake. You can refrigerate any left over syrup in a covered container.

Oma's Mandelkuchen for Mothers Day

• 7 fluid ounces cream
• 1 cup sugar
• 2 cups flour
• 3 eggs
• 1 tablespoon baking powder
• 1/2 cup melted butter
• 1 cup sugar
• 4 ounces slivered almonds
• 3 tablespoons milk

1. In a bowl cream the eggs with the sugar.
2. In a separate bowl mix the flour with the baking powder.
3. Add some flour/baking powder to the egg mixture and combine, then add some of the cream and continue that way, alternating between the two, mix until you have a smooth dough.
4. Spread the dough onto a greased or baking paper lined oven tray (this is just the standard tray that comes with your oven, the one that fits directly into it, it doesn't have to be deep).
5. Bake in a preheated oven 400°F for 15 minutes.
6. Meanwhile mix the melted butter, almonds, milk and sugar.
7. Remove the cake from the oven and evenly brush with the almond butter mixture.
8. Place back in the oven and continue to bake at the same temperature for another 15 minutes.
9. Allow to cool and cut into slices.

        

Chocolate Euphoria Mothers Day Cake

1 Package of Pillsbury ready to bake chocolate chip cookie dough.
1 box of Duncan Hines Dark & Fudgy Brownie mix or any other flavor brownie.
2 pints of Haagen Daz Triple Chocolate ice cream.
1 bottle of Smuckers Caramel Sundae Syrup.
1 bottle of Smuckers Chocolate Sundae Syrup.
2 pints of heavy cream to be whipped by mixer.
1 large bar of dark chocolate. Your favorite or I prefer Cadbury Dark Chocolate.

Optional - Chopped walnuts added to the brownie mixture before baking.

Preparation

Prepare the cookie dough and the brownie mix ahead of time. Hours or the day before is fine.
1. Cookie Base
Prepare (Pillsbury Chocolate Chip Cookie Dough, the break and bake or the roll) ahead of time. Use 2 squares of the flat type or cut two 1/2 inch pieces from the roll, and shape into a round about 4 inches around. Bake at 325 degress for about 7-8 minutes.
A soft cookie is better. Leave on the pan to cool. Remove with a spatula to cookie sheet with wax paper.
2. Brownie Layer
Prepare as directed on package. Let cool completely. Cut into 4 inch rounds. Place the brownie slices on wax paper.
3. Whip the heavy cream.
While whipping the cream add 2 tsps of sugar. Set aside.
4. Remove ice cream from freezer. Using a butter knife cut slices on an angle about 3/4 to 1" thick. DON'T LET THE ICE CREAM MELT TOO MUCH. 5.Place the sliced ice cream on the cookie layer.
6. Place the brownie layer on ice cream layer. 7. Drizzle the Caramel and the Chocolate syrup over the brownies.

8. If serving right away dollop the whipped cream on top of the brownie and syrup.

9. Drizzle just a tad more of the syrups on the whip cream.

10. Top with the chocolate shavings. -------------------------------
If you aren't going to serve right away, thats just fine too.
Do the following:
Complete steps 1 thru 7 and then do the following:
1.Place the tray of layered cookies in the freezer.
2.Place the whip cream in the refrigerator.
3. Set the chocolate shavings aside on the counter.

When you are almost ready to serve follow steps 8 thru 10.

Americaner~Wiesbadener Kaffeklatsch~: Scripture Cake

Americaner~Wiesbadener Kaffeklatsch~: Scripture Cake: "1/2 cup Judges 5:25, last clause Jeremiah 6:20 2 T. I Samuel 14:25 6 Jeremiah 17:11 1 1/2 cups 1 Kings 4:22 2 teaspoons Amos 4:5 II Ch..."

Scripture Cake

1/2 cup Judges 5:25, last clause
Jeremiah 6:20
2 T. I Samuel 14:25
6 Jeremiah 17:11
1 1/2 cups 1 Kings 4:22
2 teaspoons Amos 4:5
II Chronicles 9:9, to taste
Pinch of Leviticus, 2:13
1/2 cup Judges 4:19, last clause
2 cups Nahum 3:12
2 cups Numbers 17:8
2 cups I Samuel 30:12

Whip the Judges, Jeremiah and I Samuel until light. Beat the 6 Jeremiah yolks and add to mixture. Add Kings, Amos, Chronicles and Leviticus, alternately with judges. Fold in Nahum, Numbers and Samuel, then also the Jeremiah whites, beaten stiff. Bake 2 hours at 350 in a greased 9x9x3 in pan.

ingredients
1/2 cup butter
2 cups sugar
2 teaspoons honey
6 egg yolks
1 1/2 cups flour, sifted
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon ginger
1 teaspoon nutmeg
1/2 teaspoon cloves
pinch of salt
1/2 cup of milk
2 cups figs, chopped
2 cups raisins
2 cups almonds
6 egg whites, beaten stiff

Beat together the butter, sugar and honey. Beat the egg yolks and add sifted flour, baking powder, spices and salt. Alternately with milk. Stir in the figs, raisins, and almonds. Fold in the 6 egg whites which have been beaten stiff. Bake the cake in a well greased 9x9x3 pan. Lining the pan with greased brown paper, may provide extra protection. I have used waxed paper and that works fine too.
Bake at 300 degrees for 2 hours.