Archive for June, 2016

Enerils Creole Seasoning

Recipe

1 Jun

ENERIL’S CREOLE SEASONING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mixes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 tb Paprika
2 tb Salt
2 tb Garlic powder
1 tb Black pepper
1 tb Onion powder
1 tb Cayenne pepper
1 tb Dried leaf oregano
1 tb Dried leaf thyme

Combine all and store in an airtight container.
Source: Emeril’s New New Orleans Cooking, Chef Emeril
Lagasse

Recipe By :

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Filed under: Creole, Desserts

Ices And Sherbets

Recipe

1 Jun

Ices And Sherbets

Recipe By : Net
Serving Size : 4 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
See directions

Hard ices–
Fruit Sugar Lemon Water
—– —– —– —–
apple 1 C 6 T 2 T 3/4 C
apricot 1 7 1 3/4
avocado 1 8 2 3/4
banana 1 5 2 3/4
blackberry 1 7 2 3/4
black currant 3/4 7 0 1
blueberry 1 6 2 3/4
cactus pear 1 6 2 3/4
cherry 1 5 2 3/4
cranberry 3/4 8 0 1
fig 1 5 2 3/4
gooseberry 1 6 1 3/4
grape 1 5 2 3/4
grapefruit 1 7 0 3/4
guava 1 7 2 3/4
kiwi fruit 3/4 6 0 1
lemon 1/2 8 0 1 1/4
lime 1/2 8 0 1 1/4
litchi 1 5 2 3/4
mango 1 6 2 3/4
melon 1 6 2 3/4
cantaloupe 1 7 2 3/4
orange 1 6 2 3/4
papaya 1 6 2 3/4
passion fruit 3/4 7 0 1
peach 1 6 2 3/4
pear 1 6 2 3/4
persimmon 1 5 2 3/4
pineapple 1 5 2 3/4
plum 1 6 2 3/4
pomegranate 1 5 2 3/4
raspberry 1 7 2 3/4
red currant 1 7 1 3/4
strawberry 1 7 2 3/4
tomato 1 8 2 3/4
water 1 8 0-3 3/4

Soft ices–
Fruit Sugar Lemon Water
—– —– —– —–
apple 1 C 11 T 2+ T 1/2 C
apricot 1 12 2 1/2
avocado 3/4 14 2+ 3/4
banana 1 10 2+ 1/2
blackberry 1 12 2 1/2
black currant 3/4 13 0 3/4
blueberry 1 12 2+ 1/2
cactus pear 1 12 2+ 1/2
cherry 1 11 2+ 1/2
cranberry 3/4 13 0 3/4
fig 1 10 2+ 1/2
gooseberry 1 12 1 1/2
grape 1 10 2+ 1/2
grapefruit 1 13 0 1/2
guava 1 12 2+ 1/2
kiwi fruit 3/4 12 0 3/4
lemon 1/2 14 0 1
lime 1/2 14 0 1
litchi 1 10 2+ 1/2
mango 1 12 2+ 1/2
melon 1 12 2+ 1/2
cantaloupe 1 13 2+ 1/2
orange 1 12 2+ 1/2
papaya 1 12 2+ 1/2
passion fruit 3/4 13 0 3/4
peach 1 12 2+ 1/2
pear 1 12 2+ 1/2
persimmon 1 11 2+ 1/2
pineapple 1 11 2+ 1/2
plum 1 12 2 1/2
pomegranate 1 11 2+ 1/2
raspberry 1 12 2 1/2
red currant 1 13 1 1/2
strawberry 1 12 2 1/2
tomato 1 13 2+ 1/2
water 3/4 14 0-2+ 3/4

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Filed under: Misc Recipes

Candied Holiday Fruitcake

Recipe

1 Jun

Title: Candied Holiday Fruitcake
Categories: Cakes
Yield: 12 servings

3 c Chopped pecans
2 c Chopped candied pineapple
3/4 c Chopped candied cherries
1/3 c Chopped candied orange peel
1 3/4 c Plus 3 tb, all-purpose flour
1 c Butter, room temperature
1 c Sugar
5 Eggs
1 tb Vanilla extract
1 tb Lemon extract
1/2 ts Baking powder
1 pn Salt
Powdered sugar

Position rack in lowest third of oven and preheat to 250 deg F.
Grease and flour 12 cup bundt pan or tube cake pan. In large bowl,
mix pecans and fruits with 3 tb flour. In another large bowl, cream
butter with sugar until light and fluffy. Beat in eggs 1 at a time.
Stir in vanila and lemon extracts. Sift 1 3/4 cups flour with baking
powder and salt. Add dry ingredients to batter; stir until blended.
Mix fruit mixture into batter.

Pout batter into prepared pan. Bake until golden brown and testr
inserted into centre comes out clean, about 2 1/2 hours. Cool in pan
on rack 15 minutes. Turn out onto rack and cool. (Can be prepare 2
weeks ahead; wrap in foil and store at room temperature.) Dust with
powdered sugar. Posted by Linda Davis

MMMMM

Filed under: Beverages, Diabetic, Kids, Low Fat Cal

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Archive for June, 2016

Enerils Creole Seasoning

Ices And Sherbets

Candied Holiday Fruitcake

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