3/4 cup pineapple juice
1/3 cup brown sugar
1/3 cup ketchup
2 tsp soy sauce
3 tbsp cornstarch
3 tbsp water (use to add more liquid as needed, as it cooks it will simmer down and thicken)
Use on pork, chicken, meatballs served over rice.
Tuesday, June 19, 2012
Saturday, April 28, 2012
Great Harvest Fruit Bars
1 cup butter, softened
1 cup brown sugar
1 egg
1 cup white flour
3/4 cup whole wheat flour
1 1/2 cup oats
3/4 cup coconut
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
3 T can milk
2 Tbsp Molasses
about 1 cup fruit- fresh or frozen (whatever is in season or whatever you prefer- peaches, berries, cherries...)
Cream together butter and sugar. Add egg and mix well. Add dry ingredients. Spread most of the batter into a greased 9x13 pan, sprinkle on the fruit and drop remaining batter on top randomly. Cook at 350 for 28-30 minutes- the center will be a little spongy, but not runny. If you use frozen fruit, it will take a little longer.
Sunday, February 12, 2012
Buttercream Frosting (from My Baking Addiction)
Yield: enough buttercream to frost 24 cupcakes or one 9 inch layer cake
Ingredients:
4 sticks unsalted butter, softened
pinch of fine grain sea salt
1 tablespoon clear vanilla extract
2 pounds confectioners’ sugar, sifted
4-6 tablespoons heavy cream or milk
Directions:
1. In a large mixing bowl, cream butter until fluffy add in salt. Slowly add in confectioners' sugar, and continue creaming until well blended.
2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
Notes:
- This recipe will make enough frosting to generously frost 24 cupcakes or one 9 inch layer cake.
- You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.
- If you are a fan of shortening in your buttercream. simply omit one stick of butter and replace with 1/2 cup shortening.
- Clear vanilla extract is used in this recipe to keep the frosting nice and white. If you don’t mind a slight color change, feel free to use pure vanilla extract.
- Covered and refrigerated frosting can be stored for up to three days. Simply bring it to room temperature and beat with an electric mixer until smooth. You may need to add a couple of teaspoons of heavy cream or milk to revive the consistency.
- If you choose to dye your frosting, go easy with the dye. Remember, you can always add more color, but you can’t remove it.
Ingredients:
4 sticks unsalted butter, softened
pinch of fine grain sea salt
1 tablespoon clear vanilla extract
2 pounds confectioners’ sugar, sifted
4-6 tablespoons heavy cream or milk
Directions:
1. In a large mixing bowl, cream butter until fluffy add in salt. Slowly add in confectioners' sugar, and continue creaming until well blended.
2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
Notes:
- This recipe will make enough frosting to generously frost 24 cupcakes or one 9 inch layer cake.
- You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.
- If you are a fan of shortening in your buttercream. simply omit one stick of butter and replace with 1/2 cup shortening.
- Clear vanilla extract is used in this recipe to keep the frosting nice and white. If you don’t mind a slight color change, feel free to use pure vanilla extract.
- Covered and refrigerated frosting can be stored for up to three days. Simply bring it to room temperature and beat with an electric mixer until smooth. You may need to add a couple of teaspoons of heavy cream or milk to revive the consistency.
- If you choose to dye your frosting, go easy with the dye. Remember, you can always add more color, but you can’t remove it.