Twinkie Trifle
Layer the following in a triffle bowl:
6 Twinkies, cut in 1" pieces
2 c. milk and 1 box instant vanilla pudding mixed according to the directions on the box
1 pint blueberries
6 Twinkies, cut in 1" pieces
2 c. milk and 1 box instant vanilla pudding mixed according to the directions on the box
Strawberries
Small Cool Whip, softened (add this just before serving the dish)
Chill and serve
October 26, 2010
Sarah's Pancit
You can make it with different kinds of meat - pork is very common. My mom likes to do it with bacon - gives it a nice flavor.
Recipe followed from allrecipes.com
1 (12 ounce) package dried rice noodles
1 teaspoon vegetable oil
1 onion, finely diced
3 cloves garlic, minced
2 cups diced cooked chicken breast meat
1 small head cabbage, thinly sliced
4 carrot, thinly sliced
1/4 cup soy sauce
2 lemons - cut into wedges, for garnish
Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside. Heat oil in a wok or large skillet over medium heat. Saute onion and garlic until soft. Stir in chicken cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles, and cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with quartered lemons.
Recipe followed from allrecipes.com
1 (12 ounce) package dried rice noodles
1 teaspoon vegetable oil
1 onion, finely diced
3 cloves garlic, minced
2 cups diced cooked chicken breast meat
1 small head cabbage, thinly sliced
4 carrot, thinly sliced
1/4 cup soy sauce
2 lemons - cut into wedges, for garnish
Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside. Heat oil in a wok or large skillet over medium heat. Saute onion and garlic until soft. Stir in chicken cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles, and cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with quartered lemons.
October 11, 2010
Sarah's World's Best Scones
World's Best Scones - from Scotland to the Savoy (from allrecipes.com)
Ingredients:
1 3/4 cups all-purpose flour
4 tsp baking powder
1/4 cup white sugar
1/8 tsp salt
5 T unsalted butter
1/2 cup dried currants or raisins
1/2 cup milk
1/4 cup sour cream
1 egg
1 T milk
Directions:
Preheat the oven to 400 degrees.
Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.
You can change these up by adding different things. I like to sub in some lemon juice in place of some of the milk for lemon scones, and combine that with craisins or dates, instead of the currants.
Recipe for Devonshire Cream to go with the scones - super easy!
Ingredients:
1 (3 oz) package cream cheese
1 T white sugar
1 pinch salt
1 cup heavy cream
Directions:
In a medium bowl, cream together cream cheese, sugar and salt. Beat in cream until stiff peaks form. Chill until serving.
Ingredients:
1 3/4 cups all-purpose flour
4 tsp baking powder
1/4 cup white sugar
1/8 tsp salt
5 T unsalted butter
1/2 cup dried currants or raisins
1/2 cup milk
1/4 cup sour cream
1 egg
1 T milk
Directions:
Preheat the oven to 400 degrees.
Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.
You can change these up by adding different things. I like to sub in some lemon juice in place of some of the milk for lemon scones, and combine that with craisins or dates, instead of the currants.
Recipe for Devonshire Cream to go with the scones - super easy!
Ingredients:
1 (3 oz) package cream cheese
1 T white sugar
1 pinch salt
1 cup heavy cream
Directions:
In a medium bowl, cream together cream cheese, sugar and salt. Beat in cream until stiff peaks form. Chill until serving.
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