Non dairy tapioca pudding

Well with the eating very soft foods I made a non dairy tapioca pudding. To even make it better I made it with chocolate soy milk. I used Kraft minute tapioca and fallowed the recipe on the box except that I substituted the milk with Silk chocolate soymilk. Next time I make this I will be adding dried strawberries.

Tapioca Pudding

Prep Time:
10 min

Total Time:
35 min

Makes:
6 servings

2-3/4 cups 2% reduced fat milk

1/3 cup sugar

3 Tbsp. MINUTE Tapioca

1 egg, beaten

1 tsp. vanilla

MIX milk, sugar, tapioca and egg in medium saucepan. Let stand 5 min.

COOK on medium heat until mixture comes to full boil, stirring constantly. Remove from heat. Stir in vanilla. Cool 20 min.; stir. Serve warm or chilled. (Pudding thickens as it cools. For creamier pudding, place plastic wrap on surface of pudding while cooling. Stir before serving.) Store leftovers in refrigerator.

raspberries

My brother and I dug a three foot deep, four foot wide and 15 feet long to plant some raspberries. We dug that deep so the trench could be lined. It that is not done the raspberries will escape. In some places they are considered an invasive species and can not be planted at all. They only look like sticks right now, I should start to get raspberries next year. I miss going out to the back yard in the summer and just picking a eating them out of hand. I had to wait until I bought a house to do this. Next year these should look a lot better.

I also have some rhubarb growing in their second year. I should be able to harvest some this fall. This is there second year. I had to movie them last year, to much afternoon sun and not enough water. Now they get some morning sun and I set up some drip irrigation for them this year.

Wisdom Teeth

Well mine are gone now. I had all three wisdom teeth taken out today. Now that the Novocaine has worn off OUCH! I did not take the pain med soon enough. Normally I take it right when the Novocaine starts to fade. I am planing on soft soups and puddings to a while.

Daring Bakers - May -Opera Cake

This month's recipe was defiantly daring. This month's challenge is an Opera Cake, brought to us by none other than the Daring Bakers founders, Ivonne, of Cream Puffs in Venice, and Lis, of La Mia Cucina. And since the group is so large now, there are two more helpers - Fran of Apples Peaches Pumpkin Pie and Shea at Whiskful. To make it even a little more Daring no dark colors was allowed. This is a cake of many parts, joconde (cake), soaking syrup, buttercream, ganache, mousse, and glaze.

Everything but the glaze worked for me this time. I went with Strawberry and lime as the flavors; Strawberry syrup, lime buttercream, strawberry mousse and strawberry glaze. This was a 2 day processes. Finding a strawberry mousse recipe that did not use gelatin took a while. I went with strawberry's because they where on sale. They also helped make it not to sweet, without them it would have been just a little bit to much.

To see even more versions of this cake just visit the Daring Bakers'. There are some very cool cakes out there.

Tuesday With Dorie: Sticky Buns

Wow this was a really good recipe. I am glad that Madam Chow chose it. It was not to sweet and so good warm. I used slivered almonds instead of pecans, that is what I had. Just a note, this takes forever to rise. It did have some oven spring. The butter made it hard to roll out and patch holes. I think that I will try this with my normal dough but use Dorie's filling and glaze. I did cheat a little I used my bread machine to make the dough.

Before going into the oven to rise

After coming out of the oven

For more Sticky Bun goodness go to Tuesday With Dorie.

Bookmarked reicpe : Strawberry Rhubarb Pie

As a way to make me cook some more and cook some of the recipes that I have been saving forever I am try to do the bookmarked recipe group.

To start easy I did a pie. This was one of those hey I have everything and I want to get rid of the pie crusts sort of recipe. A year from oak cottage writes some really good reicpes. Strawberry Rhubarb Pie just sounds good and this is the kind with a custard mixing with the fruit. This one is going in my keeper file. I did end up adding in some apples, I was a short on strawberries and had an apple in the fridge. I did end up with just a little to much of the egg part, that is what ran over the sides of the pie. It was great with Ice Cream.

Tuesday with Dorie

This week Tara of Smells Like Home has chosen Traditional Madeleines. To see the madeleines visit Tuesdays With Dorie. Well I do not have a pan and I do not think that I would use it enough to buy one. So I went back and made one of the recipes that I had not done. I chose the Orange Berry Muffins. I needed snacks for the week and had a lot of egg yolks to use up. It was good I think that is was missing a little something though. This was a very easy quick recipe. They freeze well and if you put the frozen one in you lunch box they are defrosted by snack time.

Orange Berry Muffins

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Grated zest and juice of 1 orange

About 3/4 cup buttermilk

2 large eggs

3 tablespoons honey

1 stick (8 tablespoons) unsalted butter, melted and cooled

1/3 cup sugar

2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup blueberries–fresh preferably, or frozen (not thawed)

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Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds of a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.

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Pour the orange juice into a large glass measuring cup or a bowl and pour in enough buttermilk to make 1 cup. Whisk in the eggs, honey and melted butter.In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange is strong. Whisk in the flour, baking powder, baking soda and salt. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough–the batter will be lumpy and bubbly, and that’s just the way it should be.Stir in the blueberries. Divide the batter evenly among the muffin cups.

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Bake for 22 to 25 minutes. If you want to top the muffins with decorating sugar, sprinkle on the sugar after the muffins have baked for 10 minutes. When fully bakes, the tops of the muffins will be golden and springy to the touch and a thin knife inserted into the center of the muffins will come out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Bookmarked recipe Chocotofu Pudding

Other People's Food had a recipe that I have wanted to try for a while, Chocotofu Pudding. This is a recipe that I have been wanting to try for a while. It took less than 5 minutes to make, most of the time was melting the chocolate. With the cleaning up it took longer to make and clean than to eat. While the chocolate was melting in the microwave I used my new food processer to mix up the tofu.

Chocolate Soy Surprise Pudding
from the July issue of Taste For Life, a magazine supplement of Healthy Foods & Healthy Ways natural foods store.
c/o http://cooknkate.wordpress.com/2007/09/28/mmmmmpudding/#more-895

1 container silken firm tofu
1/2 c. semi sweet chocolate chips
1/2 c. dark chocolate chips
1/2 c. maple syrup
1 T. natural vanilla

Melt chocolate over low heat, a double boiler or in the microwave.

In food processor, blend tofu smooth, scraping sides as needed. Add in syrup and vanilla, blend to mix well. Add melted chocolate all at once, and blend to mix well, scraping if needed. Pour into a bowl and chill. Serve with fruit, angel food cake or by itself.

The chilled texture of this is similar to fine truffles. It is thick, dense and firm. Soften in the microwave before eating if you prefer.

235 cal/ serving; 6 g. protein; 37 g. carbohydrates; 2 g. fiber; 11 g. total fat(5 sat, 5 mono, 1 poly) 9 mg. sodium

Florida Pie

This is a recipe that made me relies that I do not like lime pie. I loved the Coconut meringue and the coconut base but I did not care the lime layer at all. I put some coconut on top before I broiled it and I like the look. The coconut base took at least 20 minutes to cook. I am not sure that it was done to the right thickness.

Florida Pie Recipe

1 9-inch graham cracker crust (page 235), fully baked and cooled, or a store-bought crust
1 1/3 cups heavy cream
1 1/2 cups shredded sweetened coconut
4 large eggs, separated
1 14-ounce can sweetened condensed milk
1/2 cup fresh Key (or regular) lime juice (from about 5 regular limes)
1/4 cup of sugar

Getting Ready:

Center a rack in the oven and preheat the oven to 350 degrees F. Put the pie plate on a baking sheet lined with parchment of a silicone mat.

Put the cream and 1 cup of the coconut in a small saucepan and bring it to a boil over medium-low heat, stirring almost constantly. Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened. Scrape the coconut cream into a bowl and set it aside while you prepare the lime filling.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl beat the egg yolks at high speed until thick and pale. Reduce the mixer speed to low and beat in the condensed milk. Still on low, add half of the lime juice. When it is incorporated, add the reaming juice, again mixing until it is blended. Spread the coconut cream in the bottom of the graham cracker crust, and pour over the lime filling.

Bake the pie for 12 minutes. Transfer the pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour.

To Finish the Pie with Meringue:

Put the 4 egg whites and the sugar in a medium heavy-bottomed saucepan and heat over medium-low heat, whisking all the while, until the whites are hot to the touch. Transfer the whites to a stand mixer, fitted with the whisk attachment, or use a hand mixer in a large bowl, and beat the whites at high speed until they reach room temperature and hold firm peaks. Using a rubber spatula, fold the remaining 1/2 cup coconut into the meringue.

Spread the meringue over the top of the pie, and run the pie under the broiler until the top of the meringue is golden brown. (Or, if you've got a blowtorch, you can use it to brown the meringue.) Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving.

Tuesday with Dorie - Peanut Butter Torte

This week on Tuesdays with Dorie Elizabeth of Ugg Smell Food has chosen Peanut Butter Torte. This was a very sweet peanut buttery treat. I used Peanut Butter Oreos for the crust and That cam out very good, it gave just a little peanut butter flavor to the crust. I did have one problem though you Toss ½ cup of the chopped peanuts, the sugar, espresso powder, cinnamon, nutmeg and chocolate chops together in a small bowl. Set aside. at the start of the reicpe and They are not mentioned again. I put them in when I did the cream cheese. A little peice goes a long way and I am told that goes well with coffee.

Peanut Butter Torte

1 ¼ c. finely chopped salted peanuts (for the filling, crunch and topping)
2 teaspoons sugar
½ teaspoon instant espresso powder (or finely ground instant coffee)
¼ teaspoon ground cinnamon
Pinch of freshly grated nutmeg
½ c. mini chocolate chips (or finely chopped semi sweet chocolate)
24 Oreo cookies, finely crumbed or ground in a food processor or blender
½ stick (4 tablespoons) unsalted butter, melted and cooled
Small pinch of salt
2 ½ c. heavy cream
1 ¼ c confectioners’ sugar, sifted
12 ounces cream cheese, at room temperature
1 ½ c salted peanut butter – crunchy or smooth (not natural; I use Skippy)
2 tablespoons whole milk
4 ounces bittersweet chocolate finely chopped

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Getting ready: center a rack in the oven and preheat the oven to 350°F. Butter a 9-inch Springform pan and place it on a baking sheet lined with parchment or a silicone mat.

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Toss ½ cup of the chopped peanuts, the sugar, espresso powder, cinnamon, nutmeg and chocolate chops together in a small bowl. Set aside.

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Put the Oreo crumbs, melted butter and salt in another small bowl and stir with a fork just until crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the spring form pan (they should go up about 2 inches on the sides). Freeze the crust for 10 minutes.
Bake the crust for 10 minutes, then transfer it to a rack and let it cool completely before filling.

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Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks. Beat in ¼ cup of the confectioners’ sugar and whip until the cream holds medium-firm peaks. Crape the cream into a bowl and refrigerate until needed.

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Wipe out (do not wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, ¼ cup of the chopped peanuts and the milk.

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Using a large rubber spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream.
Scrape the mouse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours, or overnight; cover with plastic wrap as soon as the mousse firms.

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To Finish The Torte: put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan.

Bring the remaining ½ cup cream to a full boil. Pour the cream over the chocolate and , working with a a rubber spatula, very gently stir together until the ganache is completely blended and glossy.

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Pour the ganache over the torte, smoothing it with a metal icing spatula. Scatter the remaining ½ cup peanuts over the top and chill to set the topping, about 20 minutes.

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When the ganache is firm, remove the sides of the Springform pan; it’s easiest to warm the pan with a hairdryer, and then remove the sides, but you can also wrap a kitchen towel damped with hot water around the pan and leave it there for 10 seconds. Refrigerate until ready to serve.