1 c heavy whipping cream
1 t vanilla
2 T powdered sugar
In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
Monday, May 30, 2011
Whipped Topping Frosting
1 c cold milk
1 sm. pkg. instant pudding (4 serving size)
1/4 c powdered sugar
Beat 2 min. Stir in"
8 oz tub of whipped topping
Enough for 1 cake
This is so delicious. Good for just a regular 'frosting'. Not the best for 'decorating'.
Sunday, May 22, 2011
Brazilian Lemonade
This is from my new cookbook "Our Best Bites". It can also be found on their blog http://www.ourbestbites.com/. Enjoy!!! This is so super yummy, and I'm pretty sure I'll be making it all summer long.
Brazilian Lemonade
4 juicy limes (try and find ones with thin, smooth skins; they’re the juiciest and the thin skin cuts down on the chance of your drink being bitter)
1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk
Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.
Wash limes thoroughly with soap (I just use hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you’re using the WHOLE lime, baby. Cut the ends off the limes and then cut each lime into 8ths.
Place 1/2 of the limes in your blender.
Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you’ll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk; DO NOT leave this step out unless you will die of a horrible sweetened condensed milk allergy because this is the secret ingredient! You may want to taste test it at this point; I used giant, thick-skinned limes tonight and didn’t test it and it came out a little bitter. If it’s bitter, just add some more sugar and maybe a little more milk.
Serve immediately over lots of ice. This does not keep well, so don’t make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance). Serves 4, although I can pretty much guarantee you that people will want more; I usually plan on 1 1/2 servings at LEAST per person.
Brazilian Lemonade
4 juicy limes (try and find ones with thin, smooth skins; they’re the juiciest and the thin skin cuts down on the chance of your drink being bitter)
1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk
Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.
Wash limes thoroughly with soap (I just use hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you’re using the WHOLE lime, baby. Cut the ends off the limes and then cut each lime into 8ths.
Place 1/2 of the limes in your blender.
Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you’ll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk; DO NOT leave this step out unless you will die of a horrible sweetened condensed milk allergy because this is the secret ingredient! You may want to taste test it at this point; I used giant, thick-skinned limes tonight and didn’t test it and it came out a little bitter. If it’s bitter, just add some more sugar and maybe a little more milk.
Serve immediately over lots of ice. This does not keep well, so don’t make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance). Serves 4, although I can pretty much guarantee you that people will want more; I usually plan on 1 1/2 servings at LEAST per person.
Edamame, Corn & Tomato Salad
This was a fresh, yummy salad that I just had at a church activity. It was so tasty and gourmet-ish. :)
3/4 c frozen corn
1 1/2 c frozen shelled edamame
12 halved cherry tomatoes
1 lg pitted, peeled, and cubed avocado
2 T fresh lime juice
salt and pepper
1 T canola oil
8 dark outer leaves romaine lettuce
2 T chopped fresh cilantro
1. Cook the corn and edamame. Bring a saucepan of water to a boil and have ready a bowl of ice water. Add the corn and edamame and cook for 3 min. Using a slotted spoon, transfer to the bowl of ice water. Drain the corn and edamame, place in a large bowl and add the tomatoes amd avocado.
2 Assemble the salad. In a small bowl, whisk together the lime juice, 1 t salt, and 1/8 t pepper. Slowly whisk in the oil. Pour the dressing over the salad and gently toss to combine. Arrance the lettuce leaves on a serving platter spoon the salad onto the leaves. Garnish with cilantro and serve.
3/4 c frozen corn
1 1/2 c frozen shelled edamame
12 halved cherry tomatoes
1 lg pitted, peeled, and cubed avocado
2 T fresh lime juice
salt and pepper
1 T canola oil
8 dark outer leaves romaine lettuce
2 T chopped fresh cilantro
1. Cook the corn and edamame. Bring a saucepan of water to a boil and have ready a bowl of ice water. Add the corn and edamame and cook for 3 min. Using a slotted spoon, transfer to the bowl of ice water. Drain the corn and edamame, place in a large bowl and add the tomatoes amd avocado.
2 Assemble the salad. In a small bowl, whisk together the lime juice, 1 t salt, and 1/8 t pepper. Slowly whisk in the oil. Pour the dressing over the salad and gently toss to combine. Arrance the lettuce leaves on a serving platter spoon the salad onto the leaves. Garnish with cilantro and serve.
Shawn's Sugar Cookies
My friend Shawn made the most awesome sugar cookies and is kind enough to share her recipe! These are not Lofthouse-type fluffy cookies, but denser and completely delicious. The notes at the bottom are hers as well.
1 c butter
1 c sugar
1 egg
1 1/2 t almond flavoring
Measure:
3 c flour
1 1/2 t baking powder
1/2 t salt
Mix together and roll out the dough between 2 sheets of waxed paper. Put on a cookie sheet and chill for 30 min. Take out, peel the top layer of waxed paper off, cut out cookies and place on ungreased cookie sheet. The secret to a great sugar cookie is not to touch the dough adn don't add any more flour. Hence the waxed paper roll out. Bake at 350 for 8-12 min.
If you want a more chewy cookie, bake 8-9 min. I like the bottoms lightly browned, so I do 12 min. The tops not get brown. I whip up a butter cream frosting with a little amond flavoring in that as well.
1 c butter
1 c sugar
1 egg
1 1/2 t almond flavoring
Measure:
3 c flour
1 1/2 t baking powder
1/2 t salt
Mix together and roll out the dough between 2 sheets of waxed paper. Put on a cookie sheet and chill for 30 min. Take out, peel the top layer of waxed paper off, cut out cookies and place on ungreased cookie sheet. The secret to a great sugar cookie is not to touch the dough adn don't add any more flour. Hence the waxed paper roll out. Bake at 350 for 8-12 min.
If you want a more chewy cookie, bake 8-9 min. I like the bottoms lightly browned, so I do 12 min. The tops not get brown. I whip up a butter cream frosting with a little amond flavoring in that as well.
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