The Mystical Kitchen

Tequila Citrus Marinade

2016-07-01T22:16:00.000-07:00

This marinade is one of the best I've had in awhile, it's easy & fast to prepare and gives your meat or seafood the taste you can find in restaurants!

I used to marinate boneless, skinless chicken breast. You could use on chicken, beef, shrimp or other seafood. This marinade would probably be delightful for grilled vegies too!

I grilled my chicken but I'm sure you can cook your protein in the oven or in a skillet as well. Maybe even give the slow cooker a try.

Ingredients:

1 c. Gold Tequila
1 Lemon
4 Limes
2 Oranges
1-2 Tbsp Chili Powder
4 cloves of garlic (more or less as you prefer)
Protein (Beef, Chicken, Shrimp etc)

Directions:

Use a gallon zip lock bag or vacuum seal bag.
Juice the lemon, limes & oranges and add to bag.
Add remaining ingredients to bag and blend.
Add your protein (chicken, beef, shrimp etc), move the bag around with your hands to make sure everything is well covered.
Close or seal your bag, place in fridge and marinade at least 4 hours, overnight is best.
Grill, bake or cook as you prefer until done.
Discard remaining marinade.

Marinade covered 4 boneless, skinless chicken breast well.

Enjoy!

Peaches & Cream Cookies

2016-06-28T09:18:00.000-07:00

I made these cookies for our local Veteran's Guest House and sent extra's to my husband's work. They were a hit with everyone with a request for more.

Peaches & Cream Cookies

These cookies are not only delicious, the recipe makes alot of them and they are super easy which is always a bonus for me.

Ingredients:

1/2 c. room temp. butter
2 Tbsp. sugar
1 Lg. egg
1 Tsp. vanilla
1/4 c. water
1/4 c. vegetable or canola oil (I used canola)
2 - 3.4oz boxes of Vanilla or French Vanilla pudding
1 - 3 oz box of Peach Jello (You could change this up with other flavors for a different cookie variation)
1 Tsp.baking powder
1/2 Tsp. salt
2 c. flour
2-3 Tbsp diced canned peaches (I tried both and preferred 3 Tbsp)
Small bowl of sugar to roll cookies in prior to baking
________________________________________________________________________________

Directions:

Heat oven to 350 degrees.
Line cookie sheet(s) with parchment paper.
Sift dry ingredients, set aside.
In mixer bowl add butter & beat until fluffy.
Add sugar, mix to combine.
Add egg & vanilla, mix to combine.
Add water & oil, mix until combined.
Add dry ingredients to mixer, mix until combined.
Mix in peaches.
I rolled tbsp full into a ball gently and rolled in bowl of sugar (can use 1" cookie scoop).
Bake for 10-12 minutes (varies by oven).
Optional: I sprinkled a little bit of sugar on the cookies when they came out of oven.
Allow to cool, on wire rack if possible.
Can store for up to a week if they last that long, hehe.

Makes approx. 40 - 1" cookies.

Enjoy!

Red, White & Blueberry Salad

2016-06-23T08:01:00.000-07:00

Love this Betty Crocker recipe for Red, White & Blueberry Salad.

Perfect summer salad and it would look great on a 4th of July table.

Can't beat 15 minute prep time.

Ingredients

1: container (6 oz) Yoplait® Original Key lime pie yogurt

4: teaspoons honey

1/4: teaspoon salt

1/2: jicama, peeled, cut into 1/4-inch slices

1: bag (10 oz) chopped or hearts of romaine lettuce (6 cups)

2 1/2: cups cubes (3/4 inch) seedless watermelon

1: cup fresh blueberries

Directions

1 In small bowl, mix yogurt, honey and salt; set aside. Cut jicama slices into star shapes using a small (1-inch) star-shaped canapé cutter.
2 In large bowl, toss remaining ingredients. Pour dressing over salad mixture; toss until well coated. Sprinkle jicama stars over top. Serve immediately.

Barefoot Contessa - Recipes - Pecan Squares

2016-03-29T19:52:00.001-07:00

Can't wait to give the a try. If you've made them let me know how they are by leaving a quick comment please.

Barefoot Contessa - Recipes - Pecan Squares

2016-02-20T00:15:00.000-08:00

Yummy Banana Bread

INGREDIENTS:

1/2 c. butter

1 c. sugar

2 eggs, beaten

4 bananas, finely crushed

1-1/2 c. flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp vanilla

DIRECTIONS:

Cream together butter and sugar.

Add eggs and crushed bananas.

Combine well.

Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.

Pour into greased and floured loaf pan.

Bake at 350 degrees for 60 minutes.

Keeps well, refrigerated.

SOY SAUCE MARINADE

2013-11-20T12:26:00.000-08:00

Great recipe for injection to turkeys for frying.

1/2 c. soy sauce

1/2 c. water

2 tbsp. lemon juice

1 tbsp. brown sugar

2 tbsp. salad oil

1/4 tsp. liquid hot pepper sauce

1 clove garlic, crushed

1/4 tsp. freshly ground pepper

Combine all ingredients. Makes 1 1/4 cup. Goes good with chicken, pork or beef.

Easy At Home Cappuccino

2012-07-01T13:00:00.000-07:00

A quick way to make cappuccino, and a great after-dinner drink for guests.

Best of all, you can make it at home without fancy equipment!

Serving: 4

Prep Time: 2 minutes

Cook Time: 4 minutes

Total Time: 6 minutes

2 cups skim milk or 1% milk

1 Tablespoon sugar

2 cups freshly brewed and strong coffee

1. Place milk in 2-cup glass measuring cup. Microwave on 100% power (high)

until hot, about 2 minutes and 20 seconds.

2. Place hot milk and sugar in blender container. Cover with a vented lid

and blend until frothy, about 1 minute.

3. To serve, divide coffee among 4 cups. Top each with frothy milk. Sprinkle

with ground cinnamon or grated chocolate, if desired. Makes 4 servings.

Based on individual serving.

Calories: 60

Total Fat: 2 g

Carbohydrates: 9 g

Protein: 4 g

Firecracker Casserole

2012-06-30T16:00:00.000-07:00

2 pounds ground beef
1 medium onion, chopped
1 can black beans, rinsed and drained
1-2 tablespoons chili powder
1/2 teaspoon salt
4 (8-inch) flour tortillas
1 can mushroom soup
1 can Ro-Tel, undrained
1 cup Cheddar cheese, shredded

In a skillet, cook the hamburger meat and onion, drain. Add beans, chili powder and salt. Transfer to a greased baking dish. Arrange the tortillas on top.

Combine the soup and Ro-Tel and pour on top of the tortillas. Sprinkle with cheese. Bake uncovered at 350 degrees F for 25 to 30 minutes. Enjoy.

Chocolate Oatmeal Drop Cookies

2012-06-30T14:00:00.000-07:00

1/2 cup margarine
1/2 cup shortening
1/2 cup brown sugar
1 egg
1/4 cup water
1 (18.25 ounce) package German chocolate cake mix
2 cups quick-cooking oats
1 cup semisweet chocolate chips

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
In a large bowl, cream together the margarine, shortening and brown sugar until light and fluffy. Stir in the egg and water. Beat in cake mix until well blended, then stir in the oats and chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Raspberry Sticky Rolls

2012-06-30T02:03:00.000-07:00

Topping:
1/2 cup granulated sugar
2 tablespoons cornstarch
juice from can of raspberries

In a small saucepan mix together sugar and cornstarch. Gradually add reserved raspberry juice. Cook and stir over medium heat until thickened. Set aside to cool and pour into greased 10 x 15 inch pan.

Rolls:
1 16 ounce loaf frozen bread dough, thawed
2 tablespoons butter or margarine, softened
1 cup brown sugar
1 16.5 ounce can raspberries, drained

Preheat oven to 375F.

On lightly floured surface, roll dough into 15 x 9 inch rectangle. Spread butter or margarine over entire surface and sprinkle with brown sugar and raspberries. Beginning on 15 inch side, roll up tightly, jelly roll style. Pinch edge of dough into roll to seal well. Stretch roll to make even. Cut into 15, equal sized pieces. Place 3 across and 5 down over raspberry topping, keeping rolls slightly apart. Let rise until double, about 35 to 45 minutes.

Bake until golden brown, 25 to 30 minutes. Remove from oven and immediately invert pan on heatproof serving platter. Let pan remain a minute or two so raspberry topping can drizzle over rolls. Makes 15 servings.

Light Strawberry Pie

2012-06-30T01:48:00.002-07:00

8 Servings

1 can (8 ounces) unsweetened crushed pineapple
1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix
1 package (.3 ounce) sugar-free strawberry gelatin
3 cups sliced fresh strawberries
1 reduced-fat graham cracker crust (8 inches)
1/2 cup reduced-fat whipped topping

Drain pineapple, reserving juice in a 2-cup measuring cup. Set pineapple aside. Add enough water to juice to measure 1-1/2 cups; transfer to a saucepan. Whisk in the pudding mix and gelatin until combined. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pineapple. Remove from the heat; cool for 10 minutes.
Add the strawberries; toss gently to coat. Pour into crust. Refrigerate until set, about 3 hours. Garnish each piece with 1 tablespoon whipped topping. Refrigerate leftovers.

Nutritional Facts 1 piece equals 159 calories, 4 g fat (2 g saturated fat), 0 cholesterol, 172 mg sodium, 29 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1/2 fat.

Originally published as Light Strawberry Pie in Simple & Delicious July/August 2006, p54

Bean Casserole for 4th of July

2012-06-29T23:41:00.002-07:00

1/2 pound bacon, diced
1/2 pound ground beef
1 cup chopped onion
1 (28 ounce) can pork and beans
1 (17 ounce) can lima beans, rinsed and drained
1 (16 ounce) can kidney beans, rinsed and drained
1/2 cup barbecue sauce
1/2 cup ketchup
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
2 tablespoons molasses
1 teaspoon salt
1/2 teaspoon chili powder

Heat oven to 350 degrees F.

In a skillet over medium-high heat, cook bacon, beef and onion until meat is brown and onion is tender. Remove from heat and drain. Place in greased casserole
dish. Add beans and mix well.

In a separate bowl, combine barbecue sauce, ketchup, sugars, mustard, molasses, salt, and chili powder and stir into beef mixture. Cover and bake for 45
minutes. Uncover and bake for 15 minutes longer, or until browned and bubbly.

Serves 12 as a side dish.

If serving this savory baked dish as a main course, offer hot corn bread and a green salad to make a full meal. Enjoy.

Cherry Cola Salad

2012-06-29T23:15:00.000-07:00

Serves: 4
Preparation Time: 2 hr
Ingredients

• 40 ounces can dark pitted cherries
• 3 ounces package cherry gelatin
• 20 ounces crushed pineapple
• 1 cup cola
• 1 / 2 cup pecans, chopped

Instructions
1. Heat cherries and their juiceto boiling.

2. Remove from heat and add gelatin. Stir.

3. Add pineapple, juice and all. Pour in coke and nuts. Pour into an oiled 6-cup mold.

4. Let cool, then refrigerate at least 2 hours or until set. Serve cold.

Watermelon Mint Pops

2012-06-20T18:22:00.000-07:00

Great idea, good for you and your body!

There isn’t anything more refreshing in the summer than popsicles, especially homemade ones with fresh fruit.

This busy mom is short on time and these watermelon-mint pops are a great way to “cheat” and make homemade popsicles in a flash. This recipe doesn’t require any “blending” or freezing. All you do is make a simple lime and mint leaf juice to soak the watermelon in so that it takes on a bit of the flavors. Then, let them drip-dry and enjoy!

I recommend eating them outdoors on a hot summer day and let the juices drip all over your chin into the grass.

This does require the use of popsicle sticks or tongue depressors. If you can’t get your hands on some tongue depressors, you can make larger wedges. When using popsicle sticks, I recommend cutting thinner and smaller wedges.

Ingredients

1/4 watermelon, sliced
1/4 cup lime juice
1 bunch mint leaves, chopped
Popsicle sticks or tongue depressors

Directions

• Cut the watermelon into wedges and thinly slice (about 1/4-1/3 inch thick rind) into “popsicles.”

• In a shallow baking dish, gently whisk together the lime juice with 1 cup of water and stir in the mint leaves.

• Place the wedges into the lime juice and let soak for a few minutes. Flip them over and let the other side soak. Remove them from the juice and let the juice drip off.

• Insert the popsicle stick or tongue depressor into the center of the rind. Make a thin slit with a knife to make it easier to press the popsicle stick in.

• Take outside and enjoy a refreshing, homemade “cheater” popsicle!

What’s your favorite way to make homemade popsicles?

Source: http://scjohnson.com/en/family/family-economics/food-for-thought/12-06-01/Watermelon-Mint-Pops.aspx

Potato Taco Casserole

2012-06-19T22:35:00.006-07:00

1/2 lb ground beef
1 pkg au gratin potatoes
2 1/4 cups boiling water
2/3 cup milk
1 cup shredded taco-seasoned cheese
1 cup coarsely broken tortilla chips

Heat oven to 400 degrees.

Cook beef in 10 inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Mix uncooked potatoes, sauce mix, boiling water and milk in ungreased 2 quart round casserole. Stir in beef and 1/2 cup of the cheese.

Bake uncovered about 30 minutes or until top is light golden brown. Sprinkle chips over casserole; sprinkle remaining cheese over chips. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 2 minutes before serving.

Makes 5 servings.

Cranberry Pineapple Salad

2012-06-19T22:03:00.001-07:00

• Prep: 15 min. + chilling
• Yield: 12 Servings

• 2 packages (3 ounces each )raspberry gelatin
• 1-3/4 cups boiling water
• 1 can (14 ounces) jellied cranberry sauce
• 1 can (8 ounces) crushed pineapple, undrained
• 3/4 cup orange juice
• 1 tablespoon lemon juice
• 1/2 cup chopped walnuts
• Lettuce leaves
• Miracle Whip

Directions
In a bowl, dissolve gelatin in boiling water.
Break up and stir in cranberry sauce.
Add pineapple, orange juice and lemon juice.
Chill until partially set.
Stir in nuts. Pour into an 11-in. x 7-in. dish. Chill until firm. Cut into squares; serve each on a lettuce leaf and top with a dollop of Miracle Whip. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 224 calories, 10 g fat (1 g saturated fat), 3 mg cholesterol, 91 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Cranberry Pineapple Salad in Taste of HomeOctober/November 1993, p33

Cherry-Almond Vanilla Cupcakes

2012-05-08T16:18:00.001-07:00

INGREDIENTS:

1/2 cup butter

4 egg whites

2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

3/4 cup buttermilk

1/3 cup maraschino cherry juice

1 1/2 cups sugar

1 tsp. Vanilla

1/2 tsp. Almond Extract

12 maraschino cherries, halved

1 recipe Cherry-Almond Butter Frosting (below) Maraschino cherries with stems (optional)

DIRECTIONS:

Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups (or coat with cooking spray). In a medium bowl stir together flour, baking powder, salt, and baking soda. In a 2-cup glass measuring cup combine buttermilk and cherry juice; set aside.

Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla, and almond extract; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each addition just until combined.

Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Press a cherry half into batter in each cup.

Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

Using a pastry bag fitted with a large star tip, pipe Cherry-Almond Butter Frosting over tops of cupcakes. If desired, top with cherries.

Cherry-Almond Butter Frosting

1/2 cup butter, softened

4 cups powdered sugar

3 tbsp. maraschino cherry juice or milk

1/2 tsp. Almond Extract

Milk

In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in maraschino cherry juice and almond extract. Gradually beat in additional powdered sugar. If necessary, beat in additional juice or milk, 1 teaspoon at a time, until frosting reaches a spreading consistency. Makes 2 cups frosting.

24 cupcakes

Cinnamon Butter

2012-04-27T01:05:00.002-07:00

The first time I tried Cinnamon Butter was at Texas Roadhouse restaurant and was hooked every since.

Here's an easy & quick recipe, great on breads, rolls, pancakes, waffles, etc.

Ingredients:

1 cup butter, softened

2 tablespoons confectioners' sugar

3/4 teaspoon ground cinnamon

1 dash ground nutmeg

Directions:

1. In a medium bowl, beat together butter, sugar, cinnamon & nutmeg until

light & creamy.

Need a mixer, click the link to shop for one today:

Kitchenaid Classic Plus 4.5-Qt. Stand Mixer

Fresh Strawberry Syrup

2012-04-22T06:30:00.000-07:00

3 quarts fresh strawberries, washed and capped
1/2 cup granulated sugar
1/4 cup light corn syrup

Slice the strawberries. Mash the berries in a shallow pan, using a
potato masher or fork. Pour the berries through a wire-mesh strainer,
lined with 2 layers of cheesecloth, into a bowl.

Press berry pulp with the back of a spoon to squeeze out 2 cups of juice. Discard pulp.

Combine strawberry juice, sugar, and corn syrup in a medium saucepan.
Bring to a boil, reduce heat, and simmer (uncovered) for 20 minutes.
Stir frequently. Remove from heat and skim off foam. Let cool. Cover and
store in the refrigerator.

This syrup is good for 10 days.
Yields 1 3/4 cups.

Serve with cheesecake, fruit, yogurt, pancakes, waffles and so on.

Homemade Maple Syrup

2012-04-22T01:46:00.000-07:00

~~Homemade is always better in my opinion no matter what you're cooking~

1 cup granulated sugar

1 cup packed brown sugar

1/8 teaspoon salt

1 cup water

1/2 teaspoon maple flavoring or extract

Combine granulated and brown sugar in a saucepan. Add salt and water.

Bring mixture to a boil. Remove from heat. Add maple flavoring or

extract. Cool and serve.

NOTE: Use any combination of granulated and/or brown sugar as long as it

is two parts sugar to one part water.

Crockpot Green Beans, Ham & Potatoes

2012-04-08T13:16:00.000-07:00

Ingredients

2 pounds fresh green beans, rinsed and trimmed
1 large onion, chopped
3 ham hocks
1 1/2 pounds new potatoes, quartered
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seasoning salt
1 tablespoon chicken bouillon granules
ground black pepper to taste

Directions

Halve beans if they are large, place in a slow cooker with water to barely cover, and add onion and ham hocks. Cover, and cook on High until simmering. Reduce heat to Low, and cook for 2 to 3 hours, or until beans are crisp but not done.
Add potatoes, and cook for another 45 minutes. While potatoes are cooking, remove ham hocks from slow cooker, and remove meat from bones. Chop or shred meat, and return to slow cooker. Season with garlic powder, onion powder, seasoning salt, bouillon, and pepper. Cook until potatoes are done, then adjust seasoning to taste.
To serve, use a slotted spoon to put beans, potatoes, and ham into a serving dish with a little broth.

Butterscotch Chocolate Pie

2012-04-07T00:00:00.000-07:00

Butterscotch Sauce:
2 tablespoons butter
1/2 cup light brown sugar
1/4 cup light corn syrup
Pinch salt
1/4 cup heavy cream

Pie Filling:
8 ounces mascarpone cheese
1 1/2 cups heavy cream
1/2 cup sugar
1 teaspoon vanilla extract
Pinch salt
1/2 cup mini-chocolate chips
1 (6-ounce) pre-made chocolate cookie pie crust (recommended: Oreo or Keebler)

For the butterscotch sauce: melt the butter in a sauce pot over medium-high
heat. Add the brown sugar, corn syrup, and salt. Bring to a simmer and stir
until golden amber in color, about 10 to 15 minutes. Remove from heat and slowly
stir in the cream. Remove from the heat and set aside to cool.

For the filling: add the mascarpone cheese and the heavy cream to a large bowl
and whish until combined. Add the sugar, vanilla, and salt. Whisk until soft
peaks form, then fold in the chocolate chips. Pour the filling into the crust,
smoothing out the pie surface. Refrigerate for at least 3 hours and serve
drizzled with butterscotch sauce.

Meatballs In Garlic Sauce

2012-04-06T12:55:00.003-07:00

Meatballs:
2 pounds extra lean ground turkey
8 large cloves garlic, minced
1 medium onion, minced
1/2 cup chopped parsley
1/2 cup liquid egg substitute or 2 large eggs, lightly beaten
1 cup fresh bread crumbs
1/4 cup evaporated skim milk
1 teaspoon crushed dried thyme
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 teaspoon salt (optional)
1/2 teaspoon freshly ground pepper
3 tablespoons minced parsley
3 tablespoons slivered almonds, toasted
Sauce:
olive oil cooking spray
6 large cloves garlic, minced
1 medium onion, minced
4 large plum tomatoes, seeded and chopped
2 cups (480 ml) 98% fat free, no-salt-added canned chicken broth
1/4 cup (60 ml) dry sherry

Preheat oven to 425°F

In a large bowl, combine ground turkey, garlic, onion, parsley, egg substitute, bread crumbs, evaporated skim milk, thyme, paprika, cumin, salt (if using), and pepper. Mix well and form into meatballs about 1 inch in diameter. (You should get about 5 dozen meatballs).

Place meatballs on rimmed nonstick baking sheets and bake
for 15 minutes, until nicely browned. Using a slotted spoon, transfer
meatballs to a large platter and set aside.

To make the sauce:
Lightly coat a large nonstick skillet with cooking spray and place over medium heat. Add the garlic and onion and cook, stirring occasionally, until onion is soft but not browned.

Stir in tomatoes, broth, and sherry.

Bring to a boil.

Add meatballs to the skillet, reduce heat to simmer and continue to cook
until meatballs are cooked through, about 8 to 10 minutes,
occasionally spooning the sauce over the meatballs.

Transfer meatballs and sauce to a large serving platter and
sprinkle with parsley and almonds. Serve with toothpicks for spearing
the meatballs.

Makes 15 servings

Per 4 meatball serving: 113 calories (13% calories from fat), 17 g
protein, 2 g total fat (0.3 g saturated fat), 7 g carbohydrates, 1 g
dietary fiber, 41 mg cholesterol, 80 mg sodium
Diabetic exchanges: 2 very lean protein, 1/2 carbohydrate (bread/starch)

Strawberry Mousse Cake

2012-04-06T12:30:00.001-07:00

Makes 10 to 12 servings

Cake Layers
1 1/4 cups butter, softened
2 1/4 cups granulated sugar
7 egg whites, at room temperature
3 1/2 cups cake flour
4 teaspoons baking powder
2 teaspoons vanilla extract
1/2 teaspoon almond extract

Strawberry Mousse
1 envelope unflavored gelatin
2 cups sliced fresh strawberries
1/4 cup granulated sugar
1 cup whipping cream

Strawberry Frosting
3/4 cup butter, softened
5 cups powdered sugar, sifted
3/4 cup finely chopped fresh strawberries
Garnishes
Halved fresh strawberries, edible flowers

1. Prepare Cake Layers: Preheat oven to 350°. Beat 1 1/4 cups softened butter and 2 1/4 cups granulated sugar at medium speed with a heavy-duty electric stand mixer until fluffy. Gradually add egg whites, one-third at a time, beating well after each addition.

2. Sift together cake flour and baking powder; gradually add to butter mixture alternately with 1 cup water, beginning and ending with flour mixture. Stir in vanilla and almond extracts. Pour batter into 4 greased and floured 8-inch round cake pans.

3. Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 30 minutes).

4. Prepare Strawberry Mousse: Sprinkle gelatin over 1/4 cup water in a small bowl; let stand 5 minutes. Process 2 cups sliced strawberries and 1/4 cup granulated sugar in a blender or food processor until smooth, stopping to scrape down sides as needed. Transfer strawberry mixture to a small saucepan; bring to a boil over medium-high heat. Remove from heat. Add gelatin to strawberry mixture, stirring constantly until gelatin dissolves. Cover and chill until consistency of unbeaten egg whites, stirring occasionally (about 30 minutes).

5. Beat cream at low speed until foamy; increase speed to medium-high, and beat until soft peaks form. Fold whipped cream into strawberry mixture until well blended. Cover and chill 30 minutes or just until mixture is thick enough to hold its shape when mounded.

6. Spread about 1 cup Strawberry Mousse between each cake layer, leaving a 1/4-inch border around edges; cover and chill 3 hours or until mousse is set.

7. Prepare Strawberry Frosting: Beat 3/4 cup softened butter at medium speed 20 seconds or until fluffy. Gradually add powdered sugar and 3/4 cup finely chopped strawberries, beating at low speed until creamy. Spread frosting on top and sides of cake.

Southern Living
APRIL 2012

Vegan Sweet & Spicy Jicama Salad

2012-04-02T12:00:00.000-07:00

Ingredients

1 large jicama, peeled and julienned

2 navel oranges, peeled and cut into chunks

1 large red bell pepper, cut into bite-size pieces

1/2 hothouse cucumber, diced

3 small sweet yellow peppers, sliced

2 small sweet orange peppers, sliced

4 radishes, thinly sliced

3 Thai chile peppers, minced

1/2 jalapeno pepper, diced

1/2 bunch cilantro, chopped

1 lemon, juiced

ground black pepper to taste

Directions

Combine jicama, orange chunks, red bell pepper, cucumber, sweet yellow and orange peppers, radishes, Thai chile peppers, jalapeno pepper, cilantro, lemon juice, and black pepper in a large bowl. Cover and refrigerate until flavors blend, about 30 minutes.

Cover the bowl with plastic wrap and refrigerate until flavors blend, about 30 minutes.

Nutritional Information

Amount Per Serving Calories: 119 | Total Fat: 0.5g |

Cholesterol: 0mg