Author Archives: creativecook

Raw Apple or Pear Cake

Raw Apple or Pear Cake
READY IN:

1hr 5mins

SERVES:

12

YIELD:

1 cake 9×13

UNITS:

US

Ingredients Nutrition

Directions

  1. Cake:
  2. Mix all cake ingredients by hand in order given.
  3. Pour in a greased 9 x 13 inch pan or springform pan.
  4. Bake at 350 degrees for 45 minutes and remove.
  5. Topping:
  6. In saucepan mix all ingredients and bring to a slow boil for 3 minutes.
  7. Pour over cake and return to oven for 4 minutes

 

Print Recipe
Raw Apple or Pear Cake BigOven - Save recipe or add to grocery list Yum
Servings
Servings
Share this Recipe
 

How to boil eggs

HOW TO BOIL EGGS

Fill the kettle with enough cold water to cover the eggs completely. There should be about 1 inch of water over them. Although it increases cooking time, be sure to use cold water. This will help keep the eggs from overcooking. Likewise, do not place cold eggs in a pot of hot water, the shells will crack immediately and the egg will ruPlace the kettle on the stove and turn on the burner to medium.

Add 1/8 teaspoon of salt to the water. This will make the eggs easier to peel because, as mentioned earlier, the proteins coagulate and firm up, making the white easier to separate from the shell.

Put on a cover. Bring the water to boiling over medium heat.

As soon as the water boils, turn off the heat, but keep the kettle on the warm stove. Do not remove the lid.

Leave the eggs in the hot water for ten to fifteen minutes. It is important you do not start the timer until you turn off the heat. Too much time will make the eggs discolored and smelly, while too little time will cause them to be runny.

Drain off the water. To see if the egg is hard boiled, whirl it fast on a table. If it turns fast, it is hard boiled. If it turns slowly, it is soft boiled.

 Chill the eggs by placing them under cold running water or in a bowl of ice water. After that, immediately remove them from cold water and set aside or store in a refrigerator. Chilling the eggs helps to separate egg shell from the egg. However, this effect is lessened if you leave the eggs in cold water for too long.

Peel the eggs when they are cool enough to handle. It’s easier to peel them under cold running water. Roll egg on a flat surface to crack the shell slightly prior to peeling. Start peeling from the thick end of the egg. Once you crack the shell, be sure to grab the membrane directly under the shell as well. Doing so will make peeling a lot easier. Really fresh eggs are harder to peel, so try boiling eggs that you have had for a few days

Print Recipe
How to boil eggs BigOven - Save recipe or add to grocery list Yum
Servings
Servings
Share this Recipe
 

Difference between baking powder and baking soda

Both baking soda and baking powder are leaveners that cause baked goods to rise and give them a light texture. Baking soda is pure sodium bicarbonate, an alkaline. When combined with acidic ingredients, such as buttermilk or sour cream, there is an immediate release of carbon dioxide gas; this causes baked goods to rise. The soda also neutralizes acidity; which tenderizes cake or bread. Batters and dough’s that only use baking soda as a leavening agent should be baked immediately to keep the texture light and ensure proper rise.

Baking powder is a mixture of baking soda; an acid, such as cream of tartar; and a moisture -absorber, such as cornstarch. Double -acting baking powder is the most readily available type and is used in most recipes. Double-acting baking powder produces carbon dioxide gas in two stages: when mixed with liquid and when heated, causing baked goods to rise.

Lydia Critchley

608-240-9773

creativecook@sbcglobal.net

Creative Cooking By Lydia, LLC

Print Recipe
Difference between baking powder and baking soda BigOven - Save recipe or add to grocery list Yum
Servings
Servings
Share this Recipe
 

Tips for Potato Salads

To cook potatoes for salads, scrub and wash potatoes (red potatoes work best); remove any eyes or sprouts. Place whole unpeeled potatoes in a large kettle. Cover with cold water; add 1-2 teaspoons salt for each quart of water. Cover and boil until fork-tender, yet firm. (Cooking times vary with size and variety – small potatoes may cook in 15 minutes (these are best) while larger ones may need 30 minutes.) Drain potatoes; allow to cool enough to peel. Use a knife to peel if desired. Slice or cut potatoes into chunks or slices.

Chill salad overnight for best flavor – so the dressing and onion flavors can penetrate the potatoes. Be generous with the dressing, as the potatoes absorb dressing and you do not want a “pasty” salad. Add lots of boiled eggs for good flavor. Chopped chives or fresh parsley gives it a nice touch of color. Paprika over the top of the finished salad is pretty.

Red potatoes are especially good for salads because they don’t absorb excess dressing or break apart as easily as other varieties. Because of their thin edible skin, they don’t need to be peeled, if so desired.

Lydia Critchley

608-240-9773

Creativecook@sbcglobal.net

Creative Cooking by Lydia, LLC

Print Recipe
Tips for Potato Salads BigOven - Save recipe or add to grocery list Yum
Servings
Servings
Share this Recipe
 

LYDIA’S DATE NUT KRISPIES BARS

LYDIA’S DATE NUT KRISPIES BARS

 3 Tablespoons             Butter (do not substitute)

10 oz.                             Marshmallows

8 oz.                            *Dates, pitted and chopped (can use the pre-chopped version for ease in preparation)

Optional: ½ cup        Almonds sliced or pecans chopped small

1 teaspoon                   Vanilla extract

4 cups                          Rice cereal (Kellogg’s Rice Krispies is the brand I use)

¼ cup                          Wheat germ (honey toasted is best, but can use either kind)

 

Spray baking pan with cooking spray.  9”x13”x2”

In a large kettle, melt together the butter, marshmallows and dates, stirring often. Add vanilla extract and mix well.  Add cereal, wheat germ and nuts, mix until all are coated. Remove from heat and spread in prepared pan. Tip: if you spray your hands and/or plastic spatula, generously with cooking spray, the mixture does not stick to your hands or spatula.

Cool in the refrigerator until set.  Cut and enjoy. These bars can be stored at room temperature once set. They are easier to cut at room temperature.

I created this to make a healthier and more flavorful version of the standard Rice Krispie’s Bars, with the added dates, nuts and wheat germ.

* You could also use chopped pitted prunes or raisins (I recommend chopping them a bit so the bars are easier to cut). Other dried fruits can be used, as desired.

Lydia Critchley

608-240-9773

creativecook@sbcglobal.net

Creative Cooking By Lydia, LLC

Print Recipe
LYDIA’S DATE NUT KRISPIES BARS BigOven - Save recipe or add to grocery list Yum
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 1 hour
Servings
depends on size of bar as cut
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 1 hour
Servings
depends on size of bar as cut
Share this Recipe
 

How to make a rain gauge easier to read

It’s easy to read a rain gauge if you put a few drops of food coloring into the tube. Even if the colored water dries up, there is enough residue to help read the next rainfall.

Lydia Critchley

608-240-9773

creativecook@sbcglobal.net

Print Recipe
How to make a rain gauge easier to read BigOven - Save recipe or add to grocery list Yum
Servings
Servings
Share this Recipe
 

Tips for Better Gelatin Salads

Always use canned or cooked pineapple in gelatin salads. Fresh pineapple and kiwi fruit will prevent the salad from setting (getting stiff).

For easy removal of gelatin salads from mold, moisten the interior of the mold with cold water, rub vegetable oil inside or coat with  nonstick cooking spray before filling.

Lydia Critchley

608-240-9773

Creativecooking by Lydia.com

Print Recipe
Tips for Better Gelatin Salads BigOven - Save recipe or add to grocery list Yum
Servings
Servings
Share this Recipe
 

Roman Apple Cake

ROMAN APPLE CAKE

1/2 cup            Flour

1 cup               Sugar, granulated

1/4 tsp.            Salt

1 tsp.               Baking soda

1/4 tsp.            Baking powder (I use Rumford brand – no aluminum in it – saves bitter taste in                                 baked goods)

Optional:

1 tsp.               Cinnamon

1 tsp.               Nutmeg

1/2 cup            Raisins

 

Mix and add:

1                      Egg, beaten

1/2 cup            Milk

1/2 cup            Butter or margarine, melted

 

Mix well together.  Add:

3 or 4               Apples, peeled and sliced

Pour into 7″x11″ glass pan – greased.

 

Topping:

2 Tbl.              Flour

2 Tbl.              Butter, soft

1/2 cup            Brown sugar

1/2 cup            Nuts (optional)

 

Mix and spread over top of cake.  Bake at 350* for 45 minutes.

Best served with real whipped cream or vanilla ice cream.

Print Recipe
Roman Apple Cake BigOven - Save recipe or add to grocery list Yum
Tasty and moist and so easy to make. Great for brunch or lunches.
Prep Time 15 minutes
Cook Time 45 minutes
Servings
pan
Prep Time 15 minutes
Cook Time 45 minutes
Servings
pan
Share this Recipe
 
Creative Cooking

By

Lydia Critchley

608-240-9773

Spiced Squash Muffins

Spiced Squash Muffins Recipe

TOTAL TIME: Prep: 20 min.
BAKE: 15 min.
YIELD:12 servings

Ingredients

  • 2 cups all-purpose flour or 2 cups organic unbleached flour minus 2 tablespoons (unbleached and unbromated flour is not sifted, so you need to remove 1 tablespoon per cup used to make up for the sifted  (fluffing) of regular flour)
  • 1/3 cup packed brown sugar or a scant 1/3 cup sugar and 1 tsp. molasses
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 eggs, lightly beaten
  • 3/4 cup mashed cooked butternut squash
  • 3/4 cup light corn syrup or honey
  • 1/4 cup butter, melted
  • 1/4 cup canola oil or olive oil
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 4 teaspoons cold butter

Directions

  • 1. In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, squash, corn syrup, butter, oil and vanilla; stir into dry ingredients just until moistened.
  • 2. Fill greased or paper-lined muffin cups three-fourth full. In a small bowl, combine brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter.
  • 3. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Nutritional Facts

1 each: 296 calories, 11g fat (4g saturated fat), 49mg cholesterol, 259mg sodium, 48g carbohydrate (26g sugars, 1g fiber), 3g protein.

Print Recipe
Spiced Squash Muffins BigOven - Save recipe or add to grocery list Yum
Servings
Servings
Share this Recipe
 

Chocolate Banana Muffins

Chocolate Banana Muffins Recipe

TOTAL TIME: Prep: 25 min.

Bake: 20 min. + cooling

Print Recipe
Chocolate Banana Muffins BigOven - Save recipe or add to grocery list Yum
Servings
Servings
Share this Recipe
 
Print Recipe
Chocolate Banana Muffins BigOven - Save recipe or add to grocery list Yum
Servings
Servings
Share this Recipe
 
YIELD:18 servings

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1-1/2 cups mashed ripe bananas (about 3 large)
  • 3 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 3 teaspoons baking soda
  • 1 cup chopped walnuts
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1. Preheat oven to 350°. Cream butter and sugars. Beat in eggs, bananas and vanilla. In another bowl, combine flour and baking soda; add to creamed mixture just until combined. Stir in walnuts and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full.
  • 2. Bake until a toothpick comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks. Yield: 1-1/2 dozen.