IZA'S CAKES

Chicken with Artichokes and Lemon

2012-05-09T16:23:00.000-07:00

       1 1/2 pound boneless, skinless chicken thighs or chicken breast cutlets, rinsed and patted dry
  2 tablespoons vegetable oil
1 cup white wine or chicken broth
1 12 ounces jar artichoke hearts, drained and coarsely chopped
1 lemon, thinly sliced
1/4 cup all purpose flour
Salt and pepper
1 tablespoon finely chopped fresh thyme or parsley

   Sprinkle chicken with salt and pepper and dredge in flour. Warm oil in a large skillet over medium-high heat. Add chicken and cook, turning once,until browned on both sides, about 4 minutes total.

Add wine or broth and artichokes and bring to a boil. Reduce heat, cover and simmer until chicken is almost cooked, 10 to 15 minutes.

Scatter lemon slices over chicken, cover and cook until chicken is done, 2 to 3 minutes longer.

Transfer chicken and lemon slices to a platter. Stir thyme or parsley into sauce and season with additional salt and pepper, if desired. Pour over chicken and serve.

Buttermilk Biscuits.

2012-05-07T19:09:00.000-07:00

      1 cup all purpose flour
1/2 cup cake flour
3/4 cup buttermilk
  1 tablespoon baking powder
1 teaspoon salt
1/3 cup butter, chilled

  Preheat oven to 450 degrees F.

Place 1 cup all purpose flour, 1/2 cup cake flour, baking powder and salt in a medium bowl and whisk to blend. Cut the butter into 1-tablespoon chunks and dump into the flour.

Use pastry blender to cut the butter into the flour, until the mixture resembles coarse meal with some split-pea sized pieces of butter.

Gradually add buttermilk, fluffing with a fork, until the mixture looks like very thick, lumpy oatmeal or sticky pie dough.

Sprinkle 1/4 cup of flour onto your rolling surface, flour the palms of your hands, turn out the dough onto the floured surface, gently kneading the dough for a few seconds. Pat the dough into 1-inch-high circle.

Use a 2-inch round biscuit cutter to cut out the biscuits.

Place an inch or so apart on a greased or nonstick cookie sheet.

Bake in the middle of the oven for 10 to 12 minutes.

Remove to wire rack to cool five minutes before serving.

Makes 12 biscuits.

Parmesan - Crusted Tilapia with Bulgur Pilaf

2012-04-23T19:04:00.007-07:00

Tilapia is a variety of mild white fish available year-round whole, fresh or frozen, usually as fillets.

Tilapia is rich in high-quality protein, low in fat and good source of vitamins and minerals essential for human health.

Tilapia is rich in vitamin B3 or niacin, vitamin B12, phosphorus, potassium and selenium. According to the U.S. Food and Drug Administration, tilapia is low in methyl mercury.

     4 tilapia fillets (about 1 pound total)
     1/2 cup freshly grated Parmesan cheese
  1 teaspoon paprika
1 tablespoon chopped flat-leaf parsley
1 lemon, cut into wedges

   1. Preheat the oven to 400 degrees, F.
   2. In a shallow dish, combine Parmesan cheese with paprika and
parsley.
   3. Drizzle the fish with olive oil and dredge in the cheese mixture.

4. Place the fish on greased 13 by 9 inches baking pan.

5. Bake until the fish is opaque in the thickest part, 10-12 minutes.
Serve the fish with the lemon wedges.

                      Bulgur Pilaf

    Bulgur Wheat is whole wheat that has been precooked, (steamed) then dried, then cracked.You can use it just like rice or couscous, or any other whole grain, such as barley or quinoa.

  Different types of bulgur wheat require different cooking times, so it's best to check the package instructions.

Bulgur wheat is naturally cholesterol-free food. One cup of cooked bulgur wheat provides 151 calories, 0.4 grams of fat, 8.2 grams of dietary fiber (that's about 33% the recommended daily value), and a healthy 5.6 grams of protein.

   1 cup uncooked (dry) bulgur
   2 tablespoons butter
   1 tablespoon onion, finely chopped
   2 cups chicken broth
   1/2 teaspoon salt
   few grains pepper

   Melt butter in skillet, add bulgur wheat and onion, stir and cook until golden.

Add broth and seasonings.

Cover, bring to boil, reduce heat and simmer 15 minutes.

Asparagus Gruyere Tart.

2012-04-11T19:07:00.000-07:00

    Flour, for dusting
   1 sheet frozen puff pastry
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper

   Preheat oven to 400 degrees F. On a floured surface, roll the puff pastry into a 16-by-10-inches rectangle. Trim uneven edges.

With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2 inch intervals.

Place pastry on a baking sheet and bake until golden, about 15 minutes.

Remove pastry shell from oven, and sprinkle with Gruyere cheese.

Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell. Arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, season with salt and pepper and bake until asparagus is tender, 20 to 25 minutes.

Makes 6 or 8 appetizers.

Salmon Health Benefit.

2012-04-02T19:43:00.008-07:00

Only one food has the reputation from time immemorial of being a "brain food". That is fish... You should plan to eat a seafood meal seven days a week - and salmon at least five times a week

- Nicolas Perricone, M.D., "The Perricone Prescription"

Salmon health benefits range from strengthening your muscles and heart to reducing your chances of developing some diseases. Studies have shown that consumption of the Fatty acid rich salmon can help you live longer and be healthier while you do it.

             MUSCLE AND TISSUE BENEFITS

     The protein in salmon is easy for people to digest and absorb into their bodies. Salmon does not have cancer causing substances in it that some other protein sources do. Proteins which are also referred to as amino acids and are vital to the health of your entire body. Salmon's main health benefit is that it is an excellent good fat or Omega-3 fatty acids. Vitamins A,B and D as well as the minerals Calcium, Iron and Selenium are in salmon.

           HEART HEALTH

    The above mentioned Omega-3 fatty acids in salmon will help lower your cholesterol. Usually the first thing doctors recommend after a heart attack is to lower your bad cholesterol (LDL) and triglycerides levels. While salmon is lowering you bad cholesterol it is also raising your good cholesterol (HDL). Salmon can also help riper heart damage and strengthen the heart muscles. Salmon also helps lower your blood pressure and even prevent hardening of your arteries which will lessen your chances of having a heart attack.

                   Brain and Nerve Benefits

    Those Omega-3 fatty acids help your brain work better and improve your memory. In conjunction with Vitamins A and D, amino acids and Selenium those acids also also protect your nervous system from the deteriorating effects of aging. This makes salmon work as a natural anti depressant. Alzheimer's and Parkinson diseases are two of the biggest fears facing you as you age. The consumption of salmon has been shown to lower your risk of developing those diseases. Omega-3 fatty acids also help prevent blood clots which can lessen your chances of having strokes.

                MISCELLANEOUS BENEFITS

    The health benefits of eating salmon also include speeding up your metabolism. This facilitates your sugar absorption rate and can lower your blood sugar level. Which in turn lowers your risk of developing diabetes.
    The Omega-3 acids and amino acids help prevent macular degeneration. This is age-related condition that affects older people that can result in vision damage and loss.
    If you want shiny hair, bright eyes and healthy skin salmon consumption can do provide that as well. Credit those Omega-3 fatty acids and Selenium in the salmon for that.
   Four ounces of wild salmon gives you a full day's required amount of Vitamin D. That same amount of salmon also gives you more than half of the B 12,Niacin and Selenium that you need daily. In addition, that four ounce serving of salmon gives you almost thirty grams of protein. That is more than half of the Food and Drug Administration's recommended daily amount.

       CONCLUSION

   Salmon's health benefits are far too many to ignore. It is power packed with disease fighting acids, minerals and vitamins. So whether you bake it, broil it, grill it or eat it raw, salmon is a powerful addition to your healthy lifestyle.

                      Poached Salmon with Herbs and Caper Vinaigrette.
                                   Adapted from: Cooks Illustrated.

   2 (6 ounce) skinless center-cut salmon fillets, about 1 1/2 inches thick*
   1 lemon
   1 tablespoon extra virgin olive oil
   1 1/2 teaspoons honey
   1/4 cup dry white wine
   1/4 cup water
   1 tablespoon capers, rinsed and coarsely chopped
   1 shallot, minced (about 3 tablespoons)
   1 tablespoon chopped fresh parsley, stems reserved
   1 tablespoon chopped fresh tarragon, stems reserved
   Salt and pepper

   1. Trim the top and bottom off the lemon, then cut it into about eight 1/4-inch-thick slices. Arrange the lemon slices in a single layer over the bottom of a 10-inch skillet. Scatter the parsley stems, tarragon stems, and 1 tablespoon of the shallot over the lemon slices and add the wine and water.

2. Lay the salmon fillets in the skillet, skinned- side down, on top of the lemons. Set the pan over high heat and bring to a simmer. Reduce the heat to low, cover, and cook until the sides of the salmon are opaque and the thickest parts register 125 degrees on an instant thermometer, 10 to 15 minutes. Remove the pan from the heat and, using a spatula, carefully transfer the salmon and lemon slices to a pepper towel-lined plate. Tent the salmon loosely with foil and let rest while making the vinaigrette.

3. While the salmon rests, return the pan to medium-high heat and continue to simmer the cooking liquid until it has reduced to 2 tablespoons, 2-3 minutes. Meanwhile, combine the remaining 2 tablespoons shallot, chopped parsley, chopped tarragon, capers, olive oil and honey in a medium bowl. Strain the reduced cooking through a fine-mesh strainer into the bowl with the shallot-herb mixture, whisk to combine, and season with salt and pepper to taste.

4. Season the salmon lightly with salt and pepper. Using a spatula, carefully transfer the salmon fillets to individual serving plates, discarding the lemon slices, and serve with vinaigrette.

* If you can't find skinless salmon at the store, you can easily remove the skin yourself.

Tilapia with Tomatoes and Capers.

2012-03-26T19:19:00.000-07:00

    3 tilapia fillets
    1/4 cup dry white wine
    1 cup cherry tomatoes, halved
    2 tablespoons olive oil
    2 tablespoons lemon juice
    1 tablespoons capers, drained
    1/4 cup all purpose flour
    1 tablespoon butter
    2 tablespoons fresh parsley, chopped
    salt and freshly ground pepper

   1. Rinse fillets and pat dry. Sprinkle with salt and pepper and lightly coat in flour on both sides.

   2. Heat oil in a large nonstick skillet over medium-high heat. Add fillets, cook 1 1/2 minutes, reduce heat to medium, turn fillets and cook 1 minute or until fish flakes easily when tested with a fork. Transfer fillets to a plate and keep warm.

3. Add wine, lemon juice, tomatoes and capers to the pan, cook 30 seconds, stirring constantly. Stir in butter until melted. Spoon wine mixture over fillets, sprinkle with parsley. Serve immediately with steamed vegetables or mixed green salad.

Orange Olive oil cake

2012-02-27T17:48:00.003-08:00

   For this cake you going to need:

   4 large eggs
1 1/2 cups sugar
3/4 cup walnut
1/2 cup olive oil
1 cup all purpose flour
Finely grated zest of 1 orange
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon baking powder
1/2 teaspoon salt
Confectioners' sugar, for dusting

     1. preheat oven to 350 degrees F. Grease and flour 9-inch spring form pan.

2. Grind walnuts in food processor until finely ground, almost like bread crumbs. Combine ground walnuts, flour, baking powder and salt and set aside.

3. Using an electric mixer, beat the eggs in a large bowl until frothy, about 2 minutes. Gradually add 1 1/2 cup granulated sugar and beat until mixture is light, thick and lemon-colored, for about 2 minutes. Add 1/2 cup olive oil, 1/2 cup fresh orange juice, orange zest and continue beating. Slowly beat in walnut-flour mixture and mix until just combined.

4. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake the cake for 50-60 minutes, or until toothpick inserted in the center of the cake comes out clean.

5. Allow the cake to cool in the pan for 10 minutes, remove sides of pan and then carefully invert it onto wire rack. Cool completely. Place cake on a cake plate and dust with confectioners' sugar.

Asparagus in Wine and Butter.

2012-02-16T19:51:00.000-08:00

1 bunch asparagus
1/4 cup butter
1/4 cup white wine
1/2 teaspoon salt
1/4 teaspoon black pepper
Sliced almonds

1. Bring a large pot of water to a boil. Add asparagus and cook until just bright green, 2 to 4 minutes. Remove from water, rinse under cold water and drain.

2. Melt butter in a large skillet over medium heat. Add wine, salt, and pepper, and stir until mixed. Stir in reserved asparagus, cook until thickened, sprinkle with almonds and serve immediately.

Roses for Rose

2012-02-01T17:54:00.000-08:00

    I found this beautiful, love story in internet: "Roses for Rose", written by James A. kisner. Hope you like it.


                Roses     For   Rose

Red roses were her favorites, her name was also Rose.
   And every year her husband sent them, tied with pretty bows.

The year he died, the roses were delivered to her door.
   The card said, "Be my Valentine," like all the years before.

Each year he sent her roses, and the note would always say,
   "I love you even more this year, than last year on this day.

My love for you will always grow, with every passing year."
She knew this was the last time that the roses would appear.

She thought, he ordered roses in advance before this day.
Her loving husband did not know, that he would pass away.

He always liked to do things early, way before the time.
   Then, if he got too busy, everything would work out fine.

She trimmed the steams, and place them in a special vase.
   Then, sat the vase beside the portrait of his smiling face.

She would sit for hours, in her husband's favorite chair.
   While staring at his picture, and the roses sitting there.

A ear went by, and it was hard to live without her mate.
   With loneliness and solitude, that had become her fate.

Then, the very hour, as on Valentines before,
   The doorbell rang, and there was roses, sitting by her door.

She brought the roses in, and then just looked at them in shock.
   Then, went to get the telephone, to call the florist shop.

The owner answered, and she asked him, if he would explain,
   Why would someone do this to her, causing her such pain?

"I know your husband passed away, more than a year ago,"
    The owner said, "I knew you'd call, and you would want to know.

The flower you received today, were paid in advance.
   Your husband always planned ahead, he left nothing to chance.

There is a standing order, that I have on file down here,
   And he has paid, well in advance, you'll get them every year.

There also is another thing, that I think you should know,
   He wrote a special little card... he did this years ago.

Then, should ever I find out that he's no longer here,
   That's the card... that should be sent, to you the following year."

She thanked him and hung up the phone, her tears now flowing hard.
   Her fingers shaking, as she slowly reached to get the card.

Inside the card, she saw that he had written her note.
   Then, as she stared in total silence, this is what he wrote...

"Hello my love, Iknow it's been a year since I've been gone,
   I hope it hasn't been too hard for you to overcome.

I know it must be lonely, and the pain is very real.
   For if it was the other way, I know how I would feel.

The love we shared made everything so beautiful in life.
   I loved you more than words can say, you were perfect wife.

You were my friend and lover, you fulfiled my every need.
   I know it's only been a year, but please try not to grieve.

I want you to be happy, even when you shed your tears.
   That is why the roses will be sent to you for years.

When you get this roses, think of all the happiness,
   That we had together, and how both of us were blessed.

I have always loved you and I know I always will.
   But, my love, you must go on, you have some living still.

Please... try to find happiness, while living out your days.
   I know it is not easy, but I hope you find some ways.

The roses will come every year, and they will only stop,
   When your door's not answered, when the florist stops to knock.

He will come five times that day, in case you have gone out.
   But after his last visit, he will know without a doubt,

To take the roses to the place, where I've instructed him,
   And place the roses where we are together once again.

Raspberry Linzer Heart Cookies for Walentine's Day.

2012-01-22T17:58:00.000-08:00

    For the cookie dough:

   3 cups sifted all purpose flour
   1 cup sugar
   1 cup (2 sticks) softened butter or margarine
   1 1/2 teaspoons baking powder
   1/2 teaspoon salt
   1 egg slightly beaten
   3 tablespoons light cream
   1 1/2 teaspoons vanilla extract

   Seedless raspberry jam
   Confectioner's sugar, for dusting
   1. Preheat   oven to 400  degrees F.

   2. In a mixing bowl sift together dry ingredients. Add butter and mix well with electric mixer or pastry blender.  Add egg, cream and vanilla. Mix until the dough comes together. Shape dough into two disks and wrap in plastic wrap, if desired chill the dough in the refrigerator for easy handling.

   3. Place one  disk on a well-floured board, place a sheet of floured wax paper over dough and roll with rolling pin 1/8 inch thickness. Remove wax paper, cut dough with heart-shape cutter, use a smaller heart cutter to cut a window out   of half cookies. With a spatula, carefully transfer cookies 2 inches apart, to ungreased cookie sheets. Repeat with remaining dough. Gather scraps and roll out again to make more cookies. Bake 5 - 8 minutes, or until lightly browned at edges. Remove to wire racks to cool.

   4. Using sifter, dust half a heart cookies, only with window, with confectioners' sugar.

   5. Spread seedless raspberry jam over each uncut cookies and carefully top with powdered sugar dusted cookies. Store in an airtight container for up to 1 week.

Stuffed Mini Sweet Peppers

2012-01-16T05:27:00.000-08:00

Cheese stuffed mini sweet peppers are delicious, healthy and easy to make.

     15-20 mini sweet peppers
     1/2 cup cream cheese
     1/4 cup goat cheese (can substitute mozzarella cheese)
     1 clove garlic
     1 1/2 tablespoons chopped fresh basil
     1 1/2 tablespoons diced sundried tomatoes
     Salt and pepper to taste

      Wash and dry peppers.
      Cut the tops off the peppers and clean out any seeds. In a bowl, mix cream cheese and goat cheese together. Add the garlic, basil, sundried tomatoes, salt and pepper.
      Using a small spoon (butter knife works great) fill the mini sweet peppers with the mixture.

The 10 Healthiest Foods on the Planet.

2012-01-15T19:06:00.000-08:00

    According to FITNESS magazine, Lemons, Broccoli, Dark chocolate, Potatoes, Salmon, Walnuts, Avocados, Garlic, Spinach, Beans are 10 healthiest food on the planet.
    These 10 super foods are proven, expert-beloved disease fighters and energy boosters. Add them to your meals and get on the fast track to a super-healthy body.

    Why they're healthy:

          LEMONS:

    Just one lemon has more than 100 percent of your daily intake of vitamin C, which may help increase "good" HDL cholesterol levels and strengthen bones.
    Citrus flavonoids found in lemons may help inhibit the growth of cancer cells and act as an anti-inflammatory.
    Quick tip: Add a slice of lemon to your green tea. One study found that citrus increases your body's ability to absorb the antioxidants in the tea by about 80 percent.

   BROCCOLI:

   One medium stalk of broccoli contains more than 100 percent of your daily vitamin K requirement and almost 200 hundred percent   of your recommended daily dose of vitamin C- two essential bone building nutrients.
   The same serving also helps stave off numerous cancers.
   Quick tip: Preserve up to 90 percent of broccoli's vitamin C by microwaving. (Steaming or boiling holds on to just 66 percent of the nutrient.)

   DARK CHOCOLATE:

   Just one-fourth of an ounce daily can reduce blood pressure in otherwise healthy individuals.
   Cocoa powder is rich in flavonoids, antioxidants shown to reduce "bad" LDL cholesterol and increase "good" HDL levels.
   Quick tip: A dark chocolate bar contains about 53.5 milligrams of flavonoids; a milk chocolate bar has fewer than 14.

   POTATOES:

  One red potato contains 66 micrograms of cell-building folate - about the same amount found in one cup of spinach or broccoli.
One sweet potato has almost eight times the amount of cancer - fighting and immune - boosting vitamin  A you need daily.
   Quick tip: Let your potato cool before eating. Research shows that doing so can help you burn close to 25 percent more fat after  a meal, thanks to a fat- resistant starch.

   SALMON:

   A great source of omega-3 fatty acids, which have been linked to a reduced risk of depression, heart disease, and cancer.
   A 3-ounce serving contains almost 50 percent of your daily dose of niacin, which may protect against Alzheimer's disease and memory loss.
   Quick tip: Opt for wild over farm-raised, which contains 16 times as much toxic polychlorinated biphenyl (PCB) as wild salmon.

   WALNUTS:

   Contain the most omega-3 fatty acids, which may help reduce cholesterol, of all nuts.
   Omega-3s have been shown to improve mood and fight cancer, they may protect against sun damage, too ( but don't skip the SPF!).
   Quick tip: Eat a few for dessert. The antioxidant melatonin, found in walnuts, helps regulate sleep.

    AVOCADOS:

   Rich in healthy, satisfying fats proven in one study to lower cholesterol by about 22 percent.
   One has more than half the fiber and 40 percent of the folate you need daily, which   may reduce your risk of heart disease.
   Quick   tip: Adding it to your salad can increase the absorption of key nutrients like beta-carotene by three to five times compared with salads without this superfood.

     GARLIC:

     Garlic is powerful disease fighter that can inhibit the growth of bacteria, including E. coli.
     Allicin, a compound found in garlic, works as a potent anti-inflammatory and has been shown to help lower cholesterol and blood-pressure levels.
     Quick tip: Crushed fresh garlic releases the most allicin. Just don't overcook, garlic exposed to high heat for more than 10 minutes loses important nutrients.

     SPINACH:

     Spinach contains Lutein and zeaxanthin, two immune-boosting antioxidants important for eye health.
     Recent research found that among cancer-fighting fruits and veggies, spinach is one of the most effective.
     Quick tip: Spinach is a healthy -- and flavorless -- addition to any smoothie. You won't taste it. Try blending 1 cup spinach, 1 cup grated carrots, 1 banana, 1 cup apple juice, and ice.

     BEANS:

     Eating a serving of legumes (beans, peas, and lentils) four times a week can lower your risk of heart disease by 22 percent.
     That same habit may also reduce your risk of breast cancer.
     Quick tip: the darker the bean, the more antioxidants it contains. One study found that black bean hulls contain 40 times the amount of antioxidants found in white bean hulls.


    Originally published in FITNESS magazine, October 2008.

Christmas 2011

2012-01-09T05:34:00.000-08:00

Holiday Baking: Coconut Cake.

2011-12-25T05:11:00.000-08:00

    1 cup unsalted butter (2 sticks), at room temperature
    2 cups granulated sugar
    4 large eggs, at room temperature
    1 cup coconut milk
    3 cups sifted self rising flour (sift and measure)
    1 teaspoon  almond extract
    1 cup sweetened shredded coconut
    Cream cheese frosting

   1. Preheat oven to 350 degrees F. Grease and flour 3 9-inch or 2 10-inch cake pans.

   2.  Using an electric mixer, on a medium speed, beat butter until light and fluffy. Gradually add granulated sugar, beat 3-4 minutes. Scrape down sides once or twice. Add eggs, one at the time, beating after each addition. Beat in vanilla.

3. On a low speed, alternately add flour and coconut milk, beginning and ending with flour.

4. Divide batter evenly between the prepared pans. Bake 25 to 30 minutes or until toothpick inserted in the center comes out clean. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks, cool completely. Spread cake layers with cream cheese frosting, frost the top and sides of the cake and sprinkle with shredded coconut. Cover and refrigerate the cake until serving time.

                                    Cream Cheese Frosting.

    5 ounces cream cheese, at room temperature
    5 ounces unsalted butter, at room temperature
    3-4 cups confectioners' sugar
    1 teaspoon vanilla
    Enough milk to make the frosting spreadable, 3-4 tablespoons

    Beat the cream cheese and butter together in a mixer until fluffy. Add sugar, gradually alternating with the vanilla and milk. If it is too dry just add a few drops of milk. If it is too soupy, add more sugar.

                                                Variations:

    Orange: Use grated zest from 1/2 orange instead of vanilla. Use fresh orange juice instead of milk. Try a little orange blossom honey instead of all confectioners' sugar.

   Lemon: Use grated zest from 1/2 lemon and use just 1/2 teaspoon of vanilla. Use a little lemon juice diluted in a little water instead of milk.

Chocolate: Use 1/2 cup unsweetened cocoa whisked with 2 1/2 cups of confectioners' sugar instead of all sugar.

Maple: Use maple syrup plus a little maple flavoring instead of a little sugar. Omit the vanilla and milk.

Holiday Baking: Simple Sugar Cookies.

2011-12-22T05:50:00.000-08:00

     1/2 cup ( 1 stick ) unsalted butter, at room temperature
     1/2 cup granulated sugar
     1 large egg
     1 teaspoon vanilla extract
     1/2 teaspoon kosher salt
     1 3/4 cups all-purpose flour, plus more for the work surface
     Decorating sugar ( optional )

    1. Beat the butter and sugar with electric mixer, on medium-high, until light and fluffy, 2 to 3 minutes. Beat in egg, vanilla and salt.

   2. Reduce mixer speed to low and gradually add the flour, mixing until just combined ( do not over mix ). Shape into 1-inch-thick disk, wrap in plastic wrap, and refrigerate  at list 2 hours and up to 3 days.

3. Heat oven to 350 degrees F. On a floured surface, roll the dough 1/4 inch thick. Using lightly floured 2-to 3-inch cookie cutters, ( I used Wilton holiday cookie cutter set ) cut the dough into shapes, flouring the cutters and rerolling the scraps as necessary. Place 1 inch apart on the prepared baking sheets. Sprinkle with decorating sugar, if using.

4. Bake, rotating the baking sheets halfway through, until the edges just begin to brown, 12 to 15 minutes. Let cool slightly on the baking sheet, then transfer to a wire rack to cool completely.

Makes 33 cookies.

2011-12-04T18:16:00.000-08:00

Princeton adult school had cake decorating class in November - " Be your own cake designer". Even I'd taken Wilton cake decorating class years ago, and know how to ice and decorate the cakes, I decided take a class. Class was held at McCafrey's supermarket, in Princeton, on the second floor.

Teacher, Chris Houwen, wonderful person and great cake decorator, works at MacCafrey's bakery. She decorates cakes. Chris showed us how to ice the cake, how to make buttercream flowers, borders and some other decorating techniques.

This is the rose I made in the class. Make buttercream rose isn't easy, make a perfect rose, needs a lot of practise and patience.

In the last class we decorated 7 inch, two layer cake and took at home. Buttercream color of our choice, I chose blue and yellow.

I was going to Peggy's and took cake to her, she liked the cake and sad: was beautifully decorated.

This is finished cake, which I decorated in the class. I'm looking forward take advanced cake decorating class at spring.

2011-11-30T14:13:00.000-08:00

                           One of mine best friend passed away !

                           And I even can't be at  the funeral !!!

                           What a shame !

Soethern Pecan Pie

2011-11-26T05:29:00.000-08:00

      1 9 - inch unbaked pastry shell
      3 eggs
      2/3 cup sugar
      1 cup dark corn syrup
      1/3 cup butter
      1 1/2 cup pecan halves

   Prepare pastry shell.

Heat oven to 350 degrees F.

In a medium - sized bowl combine eggs, sugar, corn syrup, and melted butter and blend well. Stir in pecans.

Pour in pastry shell.

Bake 50 to 55 minutes, or until knife inserted in center, comes out clean. Serve slightly warm. Serves 8.

Coffee Quotes and Sayings.

2011-11-11T18:51:00.000-08:00

1.   A cup of coffee shared with a friend
       is happiness tasted and time well spent.

2. There has never been a better office communication system
      than the coffee brake.

3. Nothing like a good cup of Joe in the morning.

4. Coffee, all goodness of life in a cup.

5.   On the eighth day God created coffee, so people like me
       could experiance those seven other days.

6. If heaven had a flavor...... it would be coffee!

7. Decaffeinated coffee, is just useless brown water.

8. Only Irish coffee provides in a single glass all four essential
      food groups: alcohol, caffeine, sugar and fat.

9. Espresso is to Italy, what champagne is to France.

10. Mothers are wonderful people, who can get up in the
         morning before the smell of coffee.

11. Coffee, like a life... One sip at a time.

12. Men are like a coffee, they're strong, warm and keep you up
         all night!

13. Coffee is the best medicine for stressed people.

14. Coffee is not a beverage... It's a moment of pleasure.

15. Some coffee + Some thinking = Some good ideas.

16. If you'll excuse me a minute, I'm going to have a cup of
         coffee.

17.  I have measured out my life with coffee spoons.

18. I have some dreams, they were clouds in my coffee.

19. I think if I were a women I'd wear coffee as a perfume.

20. Coffee: Black as the devil, hot as hell, pure as an angel,
         sweet as love.

First snowfall in New Jersey.

2011-10-29T11:12:00.000-07:00

         Historic early season snowstorm in New Jersey brings snow, traffic snarls, downed trees and power outages.

                                      From my house window.

The fall foliage has added a new color to its palette - white.

Pumpkin muffins.

2011-10-24T18:54:00.000-07:00

      1 1/2 cups all purpose flour
      1 cup sugar
      1 teaspoon baking soda
      1/4 teaspoon double- acting baking powder
      1/2 teaspoon cinnamon
      1/2 teaspoon nutmeg
      1/2 teaspoon ground ginger
      1/2 teaspoon salt
      1 cup canned pumpkin puree
      1/3 cup vegetable oil
      2 eggs, slightly beaten

1. Preheat oven to 350 degrees F.

2. In large bowl, with fork, mix flour  with next 7 ingredients. Add remaining ingredients and mix just until  blended.

3. Fill 7 jumbo muffin cups, bake on a cookie sheet for 25 to 30 minutes or until toothpick  inserted into center of muffins comes out clean.

Rustic Tuscan Apple Cake.

2011-10-23T19:51:00.000-07:00

      2 eggs
      2/3 cup plus 1 tablespoon sugar
      2 tablespoons unsalted butter
      1/2 cup whole milk
      1 3/4 cups all purpose flower
      4 small apples about 2 pounds
      2 teaspoons baking powder
      1 teaspoon baking soda
      Grated zest of 1 lemon
      1 teaspoon vanilla extract

1. Preaheat oven to 350 degrees F. Butter and flour an 8 - inch round pan. In a large bowl using  a whisk or an electric mixer, beat the 2/3 cup sugar and the eggs until creamy and light yellow. Beat in the flour, milk, baking powder, baking soda and lemon zest. Pour batter into the prepared pan.

2. Peel and core the apples. Dice one and sprinkle it over the batter.

3. Cut the remaining apples into thin slices and spread them in a neat pattern over the diced apples in the pan.

4. Scatter thin pats of batter over the apples and sprinkle with the remaining 1 tablespoon sugar. Bake for about 50 minutes, until dark golden and toothpick inserted in the center comes out clean.

Serves 8 - 10.

Stephanie's Birthday Cake.

2011-10-20T05:10:00.000-07:00

I made birthday cake for Stephanie last week. Three layer chocolate cake, with buttercream icing.

I met Stephanie in June, last summer. She is sweet, beautiful women, with strong personality and a great sense of humor. She has beautiful family, Husband and two wonderful children.

Cake is covered with chocolate ganache, I decorate it with royal icing flowers. For leaves I used Wilton decorating tip # . Buttercream is made with butter and sugar syrup.

Bell peppers with vinegar and oregano.

2011-09-29T19:22:00.000-07:00

   4 sweet bell peppers, preferable a combination of yellow, red and orange. (I used yellow, red and green.)
   3 tablespoons extra virgin olive oil
   2 tablespoons red wine vinegar
   1 tablespoon sugar
   1 teaspoon dried Mediterranean oregano
   sea salt and freshly ground black pepper to taste

    Cut the peppers lengthwise and remove the steams, seeds and membranes. Slice into 3/4 - inch wide strips.

Cook the peppers in the olive oil in a skillet, covered, over low heat, for about 8 minutes. Stir occasionally to prevent the peppers from browning.

The peppers should have some crunch to them. Add vinegar, sugar, dried oregano, salt and pepper. Stir and cook another 2-3 minutes, uncovered. Serve at room temperature.

Shrimp Scampi with Linguine.

2011-09-18T17:05:00.000-07:00

     1/4 cup olive oil
     1/4 cup butter
     1 shallot, minced, about 3 tablespoons
     1/2 cup dry white wine
     4 garlic cloves, minced
     1 pound large frozen fully cooked shrimp
     1/2 16 ounce package linguine
     1/4 teaspoon red pepper flakes
     2 tablespoons chopped parsley
     1/2 lemon juice

     Cook linguine according to package directions.

     Meanwhile, in a large skillet  heat olive oil, minced shallot and red pepper flakes over medium - low heat, stir and cook for about 2 minutes.

    Add the garlic and continue  to cook until garlic is fragrant but not browned, for more 1 minutes. Add butter, wine and lemon juice. Simmer.

     Add shrimp. Cover and simmer 1-2 minutes, until shrimp is thoroughly heated. Sprinkle with chopped parsley.

    Pour shrimp mixture over linguine, toss to combine and serve.