Wednesday, June 26, 2013
Monday, November 26, 2012
Tuesday, August 21, 2012
Congratulations Brent & Lisa!
Monday, May 14, 2012
Recipes from last gathering celebrating Mom's birthday April 30th
Mom's Lemon Torte
4 eggs, separated
1/4 tsp. cream of tartar
1 1/2 cups sugar divided ( may adjust for sweetness desired)
1 tsp vanilla extract
2 Tbsp. Lemon Juice
2 Tbsp. grated lemon peel
1 pint whipping cream
In mixing bowl, beat eggs whites and cream of tartar until stiff and glossy gradually beat in 1 cup sugar. Add vanilla, spread in greased 13 x 9 x 2 inch. Bake @ 300 degrees for 1 hour. Remove to a draft free location to cool. Mean while in double boiler, beat egg yolks until lemon colored. Add remaining sugar, lemon juice and peel. Cook over hot but not boiling water, stirring occasionally until thick. Cool thoroughly. ( double the custard recipe for more lemon flavor). Spread custard and then whipping cream that has been whipped over top of cooled meringue shell. Can make a day ahead and refrigerate.
Southwestern BBQ Ranch Chicken Quinoa Salad
5 cups cooked quinoa
1 cup cooked chicken cubed
1 cup cherry tomatoes
1 can black beans
1 can corn
1 avacado, diced
1 1/2 cups mozarella cheese
1/4 cup BBQ sauce
1/4 cup ranch dressing (Uncle Dan''s)
Lightly toss together
4 eggs, separated
1/4 tsp. cream of tartar
1 1/2 cups sugar divided ( may adjust for sweetness desired)
1 tsp vanilla extract
2 Tbsp. Lemon Juice
2 Tbsp. grated lemon peel
1 pint whipping cream
In mixing bowl, beat eggs whites and cream of tartar until stiff and glossy gradually beat in 1 cup sugar. Add vanilla, spread in greased 13 x 9 x 2 inch. Bake @ 300 degrees for 1 hour. Remove to a draft free location to cool. Mean while in double boiler, beat egg yolks until lemon colored. Add remaining sugar, lemon juice and peel. Cook over hot but not boiling water, stirring occasionally until thick. Cool thoroughly. ( double the custard recipe for more lemon flavor). Spread custard and then whipping cream that has been whipped over top of cooled meringue shell. Can make a day ahead and refrigerate.
Southwestern BBQ Ranch Chicken Quinoa Salad
5 cups cooked quinoa
1 cup cooked chicken cubed
1 cup cherry tomatoes
1 can black beans
1 can corn
1 avacado, diced
1 1/2 cups mozarella cheese
1/4 cup BBQ sauce
1/4 cup ranch dressing (Uncle Dan''s)
Lightly toss together
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