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CARROT CAKE

CARROT CAKE

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LAURA EMERY'S RECIPE FROM A BAKERY IN NY

  • 3 CUPS FLOUR
  • 2 CUPS SUGAR
  • 2 TEASPOONS CINNAMON
  • 1-1/2 TEASPOONS SODA
  • 1-1/2 TEASPOONS SALT
  • 1 TEASPOON BAKING POWDER
  • 1 8 OZ CRUSHED PINEAPPLE
  • 3 EGGS BEATEN
  • 1-1/2 CUPS SALAD OIL
  • 2 TEASPOONS VANILLA
  • 2 CUPS GRATED CARROTS, LOOSELY PACKED
  • 1-1/2 CUPS CHOPPED NUTS
0/5 (0 Votes)

PEAR SIGNATURE SALAD

PEAR SIGNATURE SALAD

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LIGHT, CRISPY, VINEGARY AND SWEET

  • CARAMELIZED WALNUTS:
  • 1 CUP CHOPPED WALNUTS
  • 3 TABLESPOONS SUGAR
  • DRESSING:
  • 1/3 CUP WHITE BALSAMIC VINEGAR
  • 1 TABLESPOON RASPBERRY VINEGAR OR SHERRY VINEGAR
  • 1-1/2 TEASPOONS DIJON MUSTARD
  • 1/2 CUP GRAPE SEED OIL
  • 2 TABLESPOON EXTRA-VIRGIN OLIVE OIL
  • 1/8 TEASPOONS SEA SALT
  • FRESHLY GROUND BLACK PEPPER TO TASTE
  • SALAD:
  • 5 TO 7 OUNCES MIXED BABY GREENS
  • 1/2 BOSC PEAR (CUT LENGTHWISE) CORED AND THINLY SLICED
  • 1/3 CUP SHAVED PARMESAN CHEESE
0/5 (0 Votes)

ICED VANILLA COFFEE

ICED VANILLA COFFEE

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FILL A TALL GLASS WITH ICE ADD ALL INGREDIENTS AND STIR

  • 3/4 CUP COFFEE
  • 3 PACKETS SPLENDA ESSENTIALS
  • 3 TABLESPOONS NONFAT MILK
  • 1 TEASPOON VANILLA EXTRACT
0/5 (0 Votes)

CHILLED STRAWBERRY SOUP

CHILLED STRAWBERRY SOUP

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VERY GOOD AND EASY

  • 2 PINTS STRAWBERRIES
  • 2 CUPS PLAIN OR STRAWBERRY YOGURT
  • 1/2 CUP ORANGE JUICE
  • 1/2 CUP WHITE SUGAR
  • 1/2 CUP WATER
  • 1/8 TEASPOON GROUND CARDAMOM OR
  • CINNAMON
0/5 (0 Votes)

GARLIC MASHED RED POTATOES

GARLIC MASHED RED POTATOES

By

VERY GOOD

  • 8 MEDIUM RED POTATOES, QUARTERED
  • 3 CLOVES GARLIC, PEELED
  • 2 TABLESPOONS BUTTER
  • 1/2 CUP FAT FREE MILK
  • 1/2 TEASPOON SALT
  • 1/4 CUP GRATED PARMESAN CHEESE
0/5 (0 Votes)

BLUE CHEESE VINAIGRETTE

BLUE CHEESE VINAIGRETTE

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COMBINE ALL INGREDIENTS IN A JAR, COVER AND SHAKE VIGOROUSLY

  • 2/3 CUP OLIVE OIL
  • 2 OUNCES CRUMBLED BLUE CHEESE (1/2 CUP)
  • 3 TABLESPOON WHITE WINE VINEGAR
  • 1 TEASPOON DRIED WHOLE OREGANO
  • 1/4 TEASPOON SALT
  • 1/4 TEASPOON FRESHLY GROUND PEPPER
0/5 (0 Votes)

FALL SALAD WITH LEMON POPPY SEED DRESSING

FALL SALAD WITH LEMON POPPY SEED DRESSING

By

DELICIOUS

  • 1 APPLE, DICED OR THINLY SLICED
  • 1 PEAR DICED OR THINLY SLICED
  • 1/2 CUP CASHEWS
  • 1/4 CUP RED ONION, CHOPPED OR SLIVERED
  • 1/4 CUP DRIED CRANBERRIES (I USED CRANRAISINS)
  • 1 HEAD ROMAINE OR SPINICH OR A MIX OF FAVORITE GREENS
  • 1/2 CUP SWISS CHEESE GRATED (ADDITIONAL FOR GARNISH IF DESIRED)
  • LEMON POPPY DRESSING
  • 1/2 CUP SUGAR
  • 1/3 CUP FRESHLY SQUEEZED LEMON JUICE (I USED REAL LEMON)
  • 1 TEASPOON DIJON MUSTARD
  • 1/2 TEASPOON SALT
  • 1/2 CUP CANOLA OIL
  • 1 TABLESPOON POPPY SEEDS
5/5 (1 Votes)

MAPLE-WALNUT SALMON

MAPLE-WALNUT SALMON

By

GOOD AND EASY

  • 4 5OZ SALMON FILLETS, 1 INCH THICK
  • 2 TABLESPOONS PURE MAPLE SYRUP
  • 1 TABLESPOON OIL
  • 1/3 CUP WALNUTS, CHOPPED
0/5 (0 Votes)

FETA CRUMBLES BLUEBERRY SALAD

FETA CRUMBLES BLUEBERRY SALAD

By

IN A BOWL LAYER RINSED ARUGULA, PEPPER STRIPS, BLUEBERRIES AND WALNUTS

  • 1 CUP CRUMBLED FETA
  • 1/2 CUP PURE OLIVE OIL
  • 1/4 CUP VINEGAR
  • ARUGULA OR MIXED GREENS
  • 1 ORANGE PEPPER, CUT INTO STRIPS
  • 1/2 CUP WALNUTS, CHOPPED OR WHOLE
  • 1/2 CUP BLUEBERRIES
0/5 (0 Votes)

SHERRY BALSAMIC CARAMELIZED BRUSSELS SPROUTS

SHERRY BALSAMIC CARAMELIZED BRUSSELS SPROUTS

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PREP TIME: 20 MINUTES COOK TIME: 30 MINUTES SERVES 4

  • 1-1/2 LBS FRESH BRUSSELS SPOUTS-HALFED
  • 2 CLOVE GARLIC-MINCED
  • 2 TABLESPOON OLIVE OIL
  • 2 TABLESPOON BUTTER
  • 2 OZ WILD MUSHROOMS (OPTIONAL)
  • 1/4 CUP SHERRY BALSAMIC SHERRY
0/5 (0 Votes)