Thursday, May 29, 2008
Here are the foods I've used in my green smoothies (not all at the same time... different combinations each day):
Mustard Greens (don't like)
Fruits (fresh or frozen)
raspberries/blackberries (don't like because the seeds never really go away)
Milled Flax Seed
Wheat germ (very little... I don't like the taste)
Frozen orange concentrate
Cinnamon (just a little... too much will numb your tongue... trust me.)
Vanilla Soy/Rice Milk
Basically anything will do. Fruits and veggies don't have a chance to go bad around here anymore!
I haven't tried a savory green smoothie yet (garlic, onion, other veggies, no fruit).
- 3 cups apple cider vinegar
- 1/4 cup salt
- 1/4 cup brown sugar
- 4 tablespoons ground black pepper
- 2 tablespoons cayenne pepper
- 1 stick dairy free margarine
- 1 quart water
- 5 pounds Boston butt roast
- In a non-reactive saucepan, combine the cider vinegar, salt, brown sugar, black pepper, cayenne pepper, and margarine. Bring to a rolling boil over medium-high heat. Mix in the water, and return to boil. Sauce the pork before smoking, and then every hour or so while it cooks.
- Start the pork butt on a slow smoker using hardwood coals or charcoal briquettes and mesquite or apple wood chips. Smoke the pork for at least 6 hours and up to 10. The longer the smoke time, the deeper the 'smoke ring', a red ring of flavor, will penetrate.
- After the meat has smoked for 6 to 10 hours, use aluminum foil to wrap the meat. Fold the edges of two sheets together to form a watertight seal. Place the meat in the center and bring the edges up to the top, cupping the meat. Pour 1 cup of the sauce over the meat and then seal the foil tightly around the roast.
- Place the meat package back on the smoker, or in a 350 degree oven (175 degrees C). If it is on the smoker, increase the heat. Cook the package until the meat pulls easily from the bone. This can be checked easily by pushing on the top of the foil package with an oven-mitted hand to test for softness. It will take up to 2 hours.
- Once the meat is done, remove it from the smoker or oven and let it cool. Pull the pork from the bone and discard the fat and gristle. Pull the meat apart in large chunks about 1 inch wide by 4 inches long.
- [Optional] Place the meat chunks in a pan and pour about one cup of sauce for every 4 pounds of meat, or to taste. Heat until simmering. Serve immediately or let marinate for several days. The meat can also be pulled into smaller pieces using 2 forks, this is locally known as 'shredded pork'.
I omitted the raisins and doubled the spices. The cake is very dense and moist, however it tasted even better when I added the DF cream cheese frosting! I devoured the cake. Yes, me. Well, mostly me. The kids had a bite or two. It was after all, my birthday cake (and a test for Witt's birthday cake). Here's my recipe:
- 1 cup shortening
- 2 cups water
- 2 teaspoon ground cinnamon
- 2 teaspoon ground nutmeg
- 2 teaspoon ground allspice
- 1 teaspoon ground cloves
- 2 cups white sugar
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- In a saucepan combine the shortening, water, cinnamon, nutmeg, allspice, cloves and sugar. Simmer for 10 minutes. Remove form heat and let stand until cool.
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan or two round pans.
- Stir the flour and baking soda into the cooled spice mixture and mix until just combined. Pour batter into the prepared pan(s).
- Bake at 350 degrees F (175 degrees C) for 45 minutes.
Monday, May 19, 2008
I coupled the cake with Dairy-Free Cream Cheese Frosting and it was MAGNIFICENT! Everyone raved about it at Witt's birthday party! (The cake shown here was 1/8 of a cake cooked in a mini loaf pan... for Witt's individual birthday cake.)
Thank you, Thrifty Blogger for a great recipe! I think that was the best chocolate cake I've ever made!!!
My adaptation to HERSHEY’S “PERFECTLY CHOCOLATE” Chocolate Cake
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup applesauce (may want to reduce a little for a non-sinking center)
1 cup vanilla soy milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add applesauce, soy milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Tuesday, May 13, 2008
I substituted white cornmeal for the yellow.