Granny's Oats and Raisins Spice Cake Recipe

Recipes, Sweet Treats and Desserts, Cakes and Desserts No Responses »
Apr 062008

Easy on the budget and better than packaged, try this easy homemade spice cake from ingredients on your shelf. The rolled oats in this moist single layer cake gives it a great texture.

1/3 cup boiling water
1/2 cup quick-cooking rolled oats
3/4 cup undiluted evaporated milk
1-1/4 cups unbleached all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 cup raisins
1/2 cup nuts, chopped
1/4 cup sugar
1 cup brown sugar, firmly packed
1/2 cup shortening
2 eggs

Preheat oven to 350°. Grease a 9″ x 9″ baking pan and lightly flour the bottom.

Place the oats in a small pot or metal bowl. Pour the boiling water over the oats and stir in the evaporated milk. Set aside to cool.

Sift together the flour, salt, baking soda, cinnamon and cloves; stir in the raisins and nuts.

In a large bowl, cream together the sugar, brown sugar and shortening. Add the eggs one at a time, beating well after each addition. Stir this mixture into the cooled oats and incorporate thoroughly. Slowly add the dry ingredients to the wet ingredients, mixing well.

Pour your batter into the prepared pan and bake for 50 – 60 minutes. Cool on a rack.

To serve, dust with confectioners’ sugar or your favorite frosting.

Yield: 9 servings.

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Posted by Mrs. Magic at 7:03 am

Quick and Easy Broiled Deviled Fish Recipe

Fish and Seafood, Recipes No Responses »
Apr 052008

Everyone loves this lightly seasoned and moist Deviled Fish recipe. This fast-fix entrée will be one you reach for often.

The Fish:
1 pound fish steaks or fillets
Salt
Pepper, freshly cracked and ground
2 tablespoons Parmesan cheese, freshly grated

The Sauce:
1/2 cup mayonnaise
1 tablespoon Dijon-style mustard
2 tablespoons fresh parsley
1 teaspoon oregano leaves
1/2 teaspoon thyme

Pre-heat the broiler and generously oil a broiler pan or rack.

In a small bowl, thoroughly combine the mayonnaise, mustard, parsley, oregano and thyme.

Place the fish on your prepared pan or rack, skin side down if still attached. Spread the sauce on the fish; sprinkle with the Parmesan cheese.

Broil the fish 6 inches from the broiler for 8 – 12 minutes or until it flakes. Cook the fish on one side, do not turn it over.

Yield: 4 servings

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Posted by Mrs. Magic at 7:45 am

Magic* Artichokes and Watercress Potato Salad Recipe

Recipes, Salads, Cole Slaw and More, Side Dishes and Vegetables No Responses »
Apr 042008

This potato salad recipe relies as much on the mustard dressing as it does on the artichokes and watercress for its more sophisticated flavor appeal.

The potatoes:
3 pounds red skinned potatoes

The marinade:
1 6-ounce jar marinated artichokes
3 tablespoons balsamic vinegar
5 ounces watercress sprigs (about 5 loosely packed cups)
1 cup black olives, pitted
5 slices bacon, cooked
2 tablespoons parsley

The dressing:
1/2 cup good quality mayonnaise
1 tablespoon honey mustard
1 tablespoon Dijon mustard
1/2 teaspoon dry mustard
1 tablespoon water
1 tablespoon lemon juice

Scrub the potatoes and place them in a lidded Dutch oven. Add water to cover the potatoes to about 1/2-inch. Place the Dutch oven over medium-high heat and bring the water just about to a boil. Reduce the heat to a slow simmer and cover the pan. Cook the potatoes for 30 – 45 minutes; until tender when pierced with a fork. When the potatoes have finished cooking, drain the water and allow the potatoes to cool up to 3 hours.

Shake the artichokes and drain the marinade, reserving 3 tablespoons. Mix the reserved artichoke marinade with the vinegar. Cut the warm potatoes into 1/2-inch thick slices. Place a layer of potatoes slices in a 9″ x 13″ pan; sprinkle with the marinade and vinegar mixture. Continue layering potatoes and marinade; allow to stand for at least 30 minutes. Alternately, you can cover and chill the pan for up to 4 hours.

Rinse the watercress and parsley, shake dry. Mince the parsley. Roughly chop the artichokes and watercress. Drain the olives. To create the dressing, place all of the dressing ingredients in a small bowl and whisk to incorporate. All of these ingredients can be prepared and chilled until serving time.

Just before serving, scatter the artichokes, watercress and olives over the potatoes and lightly toss. Transfer the potato salad to a pretty serving bowl or platter. Crumble the bacon over the top and sprinkle with parsley. Pass the dressing around at the table or serve it on the side so that it can be added to taste.

Yield: 6 – 8 servings.

Tip: The flavor of potato salad benefits from adding the vegetables, seasonings and dressing before the potatoes have completely cooled and before chilling.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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Posted by Mrs. Magic at 7:45 am

Grilled or Broiled Beer Marinated Shrimp Recipe

Fish and Seafood, Recipes No Responses »
Apr 032008

Beer marinated shrimp is a great choice to do-ahead and cook at the last minute. Whether you choose to use your broiler or to grill, you can enjoy this delicious shrimp recipe any time of year.

2 pounds shrimp
1 tablespoon fresh chives
1 tablespoon fresh parsley
2 teaspoons fresh basil
2 cloves garlic
1 teaspoon celery seed
1/8 teaspoon cayenne
2 teaspoons dry mustard
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon pepper, freshly cracked and ground
1 12-ounce bottle of beer

Shell and devein the shrimp if needed. Rinse and finely chop the chives, parsley and basil. Peel and mince the garlic. Lightly grind the celery seeds to release their flavor.

Combine and place the prepared vegetables and dry seasonings in a bowl large enough to accommodate the shrimp. Add the shrimp; pour the beer over the top. Turn the shrimp several times to thoroughly mix the marinade and distribute seasonings. Cover and refrigerate the bowl. Allow the shrimp to marinate the shrimp for a minimum of 8 hours or overnight, turning the shrimp a couple of times while it marinates.

Remove the shrimp from the marinade and place on skewers or arrange on a pan.

To oven broil:
Fire up the broiler. When the oven is hot, place the pan of shrimp 3 inches from the heat source and broil for approximately 5 minutes, watching carefully.

To grill:
Lay the skewered shrimp on the grill rack 3 – 5 inches over white-hot coals. Cook for 3 – 5 minutes, watching carefully.

Tip:
When cooking with beer, you’re well advised to avoid ale. Ale becomes bitter when heated.

Yield: 4 – 6 servings.

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Posted by Mrs. Magic at 7:45 am

Spinach Dip in a Sourdough Bread Bowl Recipe

Appetizers, Recipes, Side Dishes and Vegetables No Responses »
Apr 012008

Spinach dip loaded into fresh sourdough from your local bakery served with cold cuts and freshly sliced vegetables is a perfect warm weather meal.

10 ounces frozen spinach
2 cups sour cream
1 cup mayonnaise
1 shallot
2 – 3 cloves garlic
2 tablespoons sun dried tomatoes
2 tablespoons grated Parmesan or Romano cheese
1 1-1/2-pound round loaf sourdough bread
1 – 2 tablespoons butter

Thaw and drain the spinach; lightly press out the excess moisture. Peel and mince the shallot and garlic cloves. Mince the sun dried tomatoes.

Mix the shallot, garlic, sun dried tomatoes and Parmesan cheese with the mayonnaise and sour cream. Place in a tightly sealed container and refrigerate overnight.

To serve, cut the top from the bread round and remove the soft center to form a cavity. Cut the removed bread into bite-sized pieces. Spread the bread cavity lightly with butter. Place the bread “bowl” on a pretty serving platter and fill the cavity with the spinach dip. Arrange the bite-sized pieces of bread around the cavity for dipping. This is a very good dip for fresh vegetable strips, too.

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Posted by Mrs. Magic at 8:45 am
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