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Hi, Primmies... I stitch reproduction antique samplers and dolls. I also have lots of great artists and their sites featured as well as tutorials and some recipes for you to enjoy. Eventually we will have our own items for sale. Until then I hope you will enjoy the content, please leave a comment on any post you wish to.

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July 15, 2011

Some Yum Yums To Keep You Thinking Cool


1 container (8 oz.) strawberry yogurt, 1-1/4 cups cold milk, 1 cup fresh strawberries, sliced 1 ripe, medium banana, sliced; 3 tablespoons HERSHEY'S Cocoa, 2 tablespoons honey
Place all ingredients in blender container. Cover; blend until smooth.
Yield: Approx. 5 servings
Just 2.5g fat and 140 calories per 6oz. serving!
Here's the next yummy I really like:

BETTY CROCKER*Fudge Brownie Mix Water, vegetable oil and eggs as called for on brownie mix box, 4 cups fresh pineapple chunks, 5 cups halved fresh strawberries, 10 large bananas, cut into 1-inch pieces, 1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips, 1/4 cup (1/2 stick) butter or margarine,21 (10-inch) bamboo skewers
1)Heat oven to 350°F. (325°F. for dark or nonstick pan). Line 13x9x2-inch baking pan with foil letting foil hang 2 inches over sides of pan. Spray or grease bottom only of foil. Make brownie batter as directed on box, using water, oil and eggs. Spread in pan.
2)Bake 28 to 30 minutes or until toothpick inserted 2 inches from side comes out almost clean. Cool completely. Lift brownie from pan; remove foil. Cut brownies into 1-1/4 inch squares.
3)Line cookie sheets with waxed paper. Alternately thread 3 brownie squares, 2 pineapple chunks, 2 strawberry halves and 2 banana slices on each skewer. Place kabobs on waxed paper.
4)In small microwaveable bowl, microwave chocolate chips and butter uncovered on High 1 to 2 minutes, stirring once until chocolate is melted. Drizzle over kabobs!
*(Betty Crocker is a registered trademark of General Mills, used with permission)
Mr. Glen Oaks makes his brownies from scratch, he just uses the recipe on the Hershey Cocoa container. They are marvelous. We almost never use mixes anymore for baked goods. When recipes call for "cake flour" we use regular flour. I can't think of the ratio right now, it's +/- 2 tbs. I think, and sift the flour 2-3 times. Your cookbook will have a substitution chart for cake flour and all common ingredients used in cooking, usually where the chart for measure equivalencies are found. His cakes come out light and tasty, not "heavy" like some homemade recipes turn out. My mom says that many years ago before the advent of mixes cakes usually came out heavy and chewy, but not Mr. Glen Oaks'! He has the magic touch. Oh, and he swears by parchment paper for lining the pans and cookie sheets. I actually clued him in on that little trick. I think I discovered parchment paper from Martha Stewart recipes. You can also make little parchment paper pouches to bake fish with. Parchment Paper, it's a "Good Thing".

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