Dayrecipe Food Community

INGREDIENTS

DIRECTIONS

I can’t think of a better way to help myself, than with this wonderful treat.

This is a very refreshing smoothie.

We especially enjoy the combination of flavors, the smoothie is sweet, tart and tangy. Best of all you can taste the fruit. 

The sweet strawberries and the tart blackberries and pop are all enhanced by the honey. Please do not leave it out.

This drink will be just perfect for those hot and humid summer days and nights to come. I bet this would be great with a shot of vodka or rum.

Serves: 2

INGREDIENTS:

• 1 cup pomegranate pop
• ¾ cup frozen strawberries
• ½ cup frozen blackberries
• 4 tbsps liquid honey
• 6 – 8 ice cubes
• 4 slices lime (garnish)

DIRECTIONS:

1. Place the pop, frozen strawberries, blackberries, honey and ice cubes in blender.
2. Cover and combine until smooth and thick.
3. If you prefer a thicker consistency, you may add additional ice cubes, one at a time, until desired thickness is achieved.
4. Pour the smoothie into chilled glasses and garnish with the lime slices.
5. You will want to squeeze the lime into your glass and stir with your straws.
6. Then grab a seat, close your eyes and Enjoy, Enjoy, Enjoy, let the cares of the day slip away!

  This is a basic, simple, economic and easy little coffeecake that the entire family and guests will enjoy while chatting with the coffee pot nearby.

SERVINGS: 6-8

• STREUSEL INGREDIENTS:
  1/2 cup brown sugar
• 1/4 cup sifted all-purpose flour
• 1/4 cup butter at room temperature
• 1 teaspoon cinnamon

CAKE  INGREDIENTS:

• 1 1/2 cups sifted all-purpose or unbleached white flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1 lg egg ,beaten
• 2/3 cup white granulated sugar
• 1/3 cup melted butter or margarine
• 1/2 cup milk
• 1 teaspoon vanilla extract

DIRECTIONS:

1. Struesel:
   In small mixing bowl, combine topping ingredients.
2. Blend with fork or fingers until crumbly and set aside.
3. Cake:
   Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl.
4. In a medium bowl, beat together beaten egg and the 2/3 cup sugar and 1/3 cup melted butter.
5. Add milk and vanilla.
6. Stir in flour mixture with a large spoon or spatula and mix well by hand.
7. Spoon half of the batter(it will be thick) into a greased and floured 8-inch square or 9-inch layer-cake pan.
8. Sprinkle half  struesel crumb mixture evenly over batter.
9. Repeat with the last half of the batter and struesel making layers.
10. Bake at 375 F for 25 to 30 minutes, or until cake tests done.  Cool in pan on wire rack.
11. Cake is best served warm with a fresh brewed cup of coffee.
12. Enjoy.

My husband has a very sweet tooth & today he was craving something really chocolatey. This fudge certainly hit the spot! It’s very easy to make & involves just 2 minutes of cooking time.

Makes 36 pieces

INGREDIENTS:

• 1  lb & 2oz icing sugar
• 3/4 cocoa powder (best quality)
• 1/2 cup margarine
• 1/4 cup semi skimmed milk
• 8 maraschino cherries, quartered & drained
• pinch of salt
• 1 & 1/2 tsp vanilla essence

DIRECTIONS:

1. Sift the icing sugar, cocoa powder & salt into a bowl
2. Place the margarine in a large saucepan & melt on a low heat. Once melted add the milk & vanilla.
3. Remove from the heat & immediately add the dry ingredients & beat well with a wooden spoon until smooth.
4. Pour into an 11″x7″ rectangular dish lined with aluminium coil & brushed lightly with sunflower oil or melted margarine.
5. Smooth over the top of the fudge with the back of a spoon.
6. Place in the fridge until firm enough to cut – usually 3-5 hours but best overnight.

TIPS:

1. Make in the microwave using a very large microwave safe bowl – place all ingredients in bowl with the margarine on the top. Cook on full power until the margarine has melted. Follow on as above.
2. Swap the cherries for a handful of chopped walnuts for a change.

Makes about 3/4 cup.

INGREDIENTS

• 2tablespoons vegetable oil
• 1medium onion, chopped
• 1medium granny smith apple, unpeeled, cored, chopped
• 2garlic cloves, chopped
• 1750-ml bottle of ruby port
• 1cup chicken stock or cannedlow-salt chicken broth
• 1/3cup dried currants

DIRECTIONS Heat oil in heavy medium saucepan over medium-high heat. Add onion, apple and garlic; sauté until onion is tender and golden, about 12 minutes. Add Port; reduce heat to medium. Simmer until mixture is reduced to 2 cups, about 30 minutes. Strain mixture; return liquid to saucepan. Discard solids in strainer. Add stock to saucepan; simmer until liquid is reduced to 3/4 cup, about 15 minutes. Stir in currants. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat.)