Taylor's Paleo Vegetarian Soup

"This soup was just a bunch of various vegetables Mom and I chose and it turned out delicious!"

Ingredients:

1 sweet potato, chopped in large chunks
1/2 Cup chopped butternut squash.
1-2 teaspoons Montreal Steak seasoning

1 can organic stewed tomatoes

1 can Progresso Hearty Tomato soup or Progresso Tomato Basil soup

1 quart organic vegetable broth

1/2 Cup chopped carrots

1/2 Cup chopped broccoli

1/2 Cup chopped zucchini and/or yellow squash 

1/2 Cup frozen cauliflower

1/2 Cup frozen chopped spinach
1/2 Cup frozen chopped turnips & greens
1/2 Cup frozen okra
1/2 Cup chopped cabbage

1 celery stalk with leaves, chopped

Directions:

1. Place all ingredients in a soup pot.

2. Bring to a simmer and cook for 2 hours.

3. Add about 1 quart water or 1 inch from top of pot, return to simmer, and cook another 2 hours.

4. Serve hot in bowls.

Delicious right out of the pot! May garnish with feta cheese, or experiment with your own additions.

Holiday Spice Cake

Recipe courtesy of Paula Deen


Total Time: 55 min
Prep: 20 min
Inactive: 10 min
Cook: 25 min
Yield:8 servings
Level:Easy

Ingredients

Cake:
3 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 sticks butter, softened
2 cups sugar
1/2 teaspoon salt
4 eggs
1 1/4 cups buttermilk
Finely chopped nuts, for garnish
Cocoa powder, for garnish
Quick Butter Cream, recipe follows

Quick Butter Cream:
3/4 cup butter, softened
1/4 cup shortening
Pinch salt
6 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
1/2 cup heavy cream

Directions

Cake:
Preheat oven to 350 degrees F. Butter and flour 3 (8-inch) round cake pans.

In a small mixing bowl whisk together cake flour, baking powder, baking soda, ground nutmeg, ground cinnamon, ground ginger and ground cloves.

Cream the butter, sugar and salt until light and fluffy with an electric mixer. Beat in the eggs, 1 at a time, beating well after each addition. Beat in the dry ingredients and the buttermilk alternately beginning and ending with the dry.

When the batter is well mixed and smooth, divide it amongst the 3 prepared cake pans and bake about 25 minutes or until a toothpick inserted into the center of the cakes come out clean. Let cool in the pan for 10 minutes then turn out to cool completely. If the cake layers have domed a little during the baking process, slice off the tops with a long serrated knife so they are flat and even.

Place the first layer, cut side down, on a cake pedestal or serving plate. Spoon about 3/4 cup of butter cream onto the center of the cake. Spread it almost to the very edges with an offset spatula. Repeat with the remaining 2 layers. Garnish the top of the cake with finely chopped nuts and cocoa powder.

Quick Butter Cream:
Beat the butter, shortening and salt together until creamy with an electric mixer. Add half the confectioners' sugar and beat until light and fluffy, about 5 minutes. Combine the vanilla extract and heavy cream. Gradually beat in the remaining confectioners' sugar alternating with the cream mixture until it is all incorporated and the frosting is very light and fluffy.

Recipe courtesy of Paula Deen, 2008



Read more at: http://www.foodnetwork.com/recipes/paula-deen/holiday-spice-cake-recipe.html?oc=linkback

Ginataang Gulay (Vegetables Simmered in Coconut Milk) - Taylor's vegetarian version

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Yield: 6-8 servings

Ingredients:
1/2 lb sitaw (green beans), cut into 2" length
2 eggplants, cut into 1/2” thick rounds
2 ampalaya, deseeded and cut into ½” thick strips
4 cups squash, cubed
6 pcs okra, sliced
1/2 tbsp ginger, sliced thinly
1 medium sized onion, sliced
2 cloves garlic, minced
1 cup water
1 ½ cups coconut milk
coconut oil
salt
pepper

Cooking Directions:
1. Wash and prepare the vegetables.
2. Heat the oil. Saute the garlic, onion and ginger for about 5 minutes.
3. Add the coconut milk and water. Continue to simmer until the mixture has reduced and thickened.
4. Add the squash and cook for about 2 minutes or until it becomes soft. Add the okra, eggplant, sitaw, and then the ampalaya at 2 minutes apart. Season with salt and pepper.
5. Transfer to a serving dish and serve hot.
6. Enjoy!

- See more at: http://www.filipino-recipes-lutong-pinoy.com/ginataang-gulay.html#sthash.lo3mEMaL.dpuf

Whipped Cream Topping

Prep Time: 5 Minutes Ready In: 5 Minutes Servings: 16

"For best results make sure whisk and bowl are ice cold."

INGREDIENTS:

1 cup heavy cream 1 teaspoon vanilla extract 1 tablespoon confectioner's sugar

DIRECTIONS:

1.	In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

Taylor's Coconut Cream Pie

Prep Time: 20 Minutes Cook Time: 30 Minutes Ready In: 4 Hours 50 Minutes Servings: 8

"Sweetened toasted coconut makes this homemade treat a special favorite"

INGREDIENTS:

1 cup sweetened flaked coconut 3 cups half-and-half 2 eggs, beaten 3/4 cup white sugar 1/2 cup all-purpose flour

1/4 teaspoon salt 1 teaspoon vanilla extract 1 (9 inch) pie shell, baked (recipe in separate post) 2 cups whipped topping (recipe in separate post)

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown.
3.	In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
4.	Pour the filling into the pie shell and chill until firm, about 4 hours.
5.	Top with whipped topping and with the reserved coconut.

Taylor's 7UP Biscuits

Prep Time: 10mins 

Total Time: 25mins 

Yield: 9 biscuits

"Similar to KFC biscuits. These melt in your mouth."

Ingredients

• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/3 cup butter or coconut oil (solid form)
• 1/2 cup sour cream
• 1/2 cup 7-Up soda
• 1/4 cup melted butter or coconut oil

Directions

1. Preheat oven to 450 degrees.
2. Cut the butter (or solid coconut oil) and sour cream into your dry ingredients.
3. Stir in 1/2 cup 7 Up. The dough will be very soft, don't worry.
4. Sprinkle additional flour onto your counter, about a 1/2 cup.
5. Knead and fold dough until coated with your baking mix. Pat dough out, (no rolling pin needed) and cut biscuits using a round biscuit/cookie cutter.
6. Melt 1/4 cup butter in a 9 inch square pan.
7. Place cut biscuits on top of melted butter and bake for 12-15 minutes or until brown.

Banana Bread

Ingredients

1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Directions

Preheat the oven to 325 degrees F. Grease or butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes.

No Mixes!

Just an FYI post.
I never use a mix for anything.
Every recipe I make is a made from scratch recipe.

You should try it.
The taste is amazing!
Plus, you get to control the ingredients.
No worries about what's in them.

Happy Baking!

Steamed (boiled) eggs

This is a great tip I learned at a Tupperware party.

Steamed in shell eggs are much easier to peel than boiled eggs.

If using a microwave steamer you steam 1 minute for each egg. Example: to steam 12 eggs you steam for 12 minutes.

If using a conventional steamer or stove top steam basket then steam at least 30 minutes for medium done eggs. Times may vary based on your steam equipment.

Happy peeling!

Taylor's Mounds® Bar Cake

Prep Time:  30 Minutes Cook Time: 25 Minutes Servings: 15

"This rich bar cake starts with a layer of chocolate brownie and is topped with a creamy layer of coconut and a layer of milk chocolate frosting."

INGREDIENTS:

Cake: 1 cup butter 2 cups white sugar 4 eggs, beaten 2 teaspoons vanilla extract 1 cup all-purpose flour 2/3 cup unsweetened cocoa powder 1/2 teaspoon salt 1/2 teaspoon baking powder

Topping: 5 1/2 cups flaked coconut 1 (14 ounce) can sweetened condensed milk 1 1/2 cups confectioners' sugar Milk chocolate frosting: 1/2 cup milk 1/2 cup butter 1 cup sugar 1 (12 oz) package chocolate chips

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
2.	Melt butter in a large saucepan. Remove saucepan from heat and stir white sugar, eggs, and vanilla extract into the melted butter until thoroughly combined.
3.	Mix flour, cocoa powder, salt, and baking powder together in a large mixing bowl; add butter mixture to the flour mixture and stir to form a smooth batter. Pour the batter into the prepared pan.
4.	Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely.
5.	Beat coconut, sweetened condensed milk, and confectioners' sugar together in the bowl of a stand mixer until very thick; spread over the cake in an even layer.
6.	Bring to a boil, 1/2 cup milk, 1/2 cup butter, and 1 cup sugar. Add chocolate chips and stir until they are melted. Pour over second layer of cake and refrigerate overnight.

Pie Crust

• SINGLE CRUST
• 1 1/3 cups All Purpose Flour
• 1/2 teaspoon salt
• 1/2 cup butter or shortening
• 3 to 6 tablespoons ice cold water
• 
  
• DOUBLE CRUST
• 2 cups All Purpose Flour
• 1 teaspoon salt
• 3/4 cup butter or shortening
• 4 to 8 tablespoons ice cold water
• 
  
• DEEP DISH DOUBLE CRUST
• 2 2/3 cups All Purpose Flour
• 1 teaspoon salt
• 1 cup butter or shortening
• 6 to 10 tablespoons ice cold water

PREPARATION DIRECTIONS:

1. 1.
   BLEND flour and salt in large bowl. Cut shortening into flour mixture using pastry blender or fork. Stir in just enough water with fork until dough holds together.


2. TIP: Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.


3. 2.
   SHAPE dough into a ball for single pie crust. Divide dough in two for double crust. Flatten ball(s) into 1/2-inch thick round disk(s).


4. TIP: For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.


5. 3.
   ROLL dough (larger ball of dough for double crust pie) from center outward into a circle 2-inches wider than pie plate on lightly floured surface for the bottom crust. Transfer dough to pie plate.


6. 4.
   For a SINGLE pie crust, trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.


7. 5.
   For a DOUBLE pie crust, roll disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out remaining dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.


8.  
   Pre-baking Pie Crusts (Cream Pies)


9. 1.
   Thoroughly prick bottom and sides of unbaked pie dough with fork. Bake crust in lower third of oven, at 425°F, 10 to 12 minutes or until edges and bottom are golden brown.

Peach Pie

Prep Time: 30 Minutes Cook Time: 45 Minutes Ready In: 1 Hour 15 Minutes Servings: 8

"Simple, quick, old fashioned, two crust peach pie made with fresh peaches and simple ingredients."

INGREDIENTS:

1 double pie crust (recipe in following post) 1 egg, beaten 5 cups sliced peeled peaches 2 tablespoons lemon juice 1/2 cup all-purpose flour

1 cup white sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 2 tablespoons butter

DIRECTIONS:

1.	Preheat the oven to 450 degrees F (220 degrees C).
2.	Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
3.	Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam if making a solid top crust. The lattice top is shown.
4.	Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.

Taylor's Pea Salad

Prep Time: 10 Minutes Cook Time: 10 Minutes Ready In: 110 Minutes Servings: 12

"Peas are the hero in this great summer salad."

INGREDIENTS:

1 (16 oz) package of frozen green peas & carrots. 1 (32 ounce) package frozen green peas 1 quart of water

1 small onion, chopped 2 Roma tomatoes, chopped 1 cup of diced Colby cheese. 1 cup of mayonaise 1/2 teaspoon of pepper.

DIRECTIONS:

1.	Cook peas and peas & carrots together according to package directions.
2.	Drain and cool peas under cold running water.
3.	In a bowl, toss together peas & carrots, onion, tomatoes, mayonnaise, pepper, and Colby cheese. Refrigerate 30 minutes or until chilled before serving. May top with a few cheese shreds before serving.

Taylor's Million Dollar Cake

Prep Time: 30 Minutes Cook Time: 25 Minutes Ready In: 9 Hours 55 Minutes Servings: 12

"A light and refreshing cake."

INGREDIENTS:

1 (18.25 ounce) package yellow cake mix 1 (12 oz) can of ginger ale 2 large eggs 8 ounces cream cheese 1 1/2 cups confectioners' sugar

1 (20 ounce) can crushed pineapple with juice 2 (8 ounce) cans mandarin oranges, drained 2 (3.5 ounce) packages instant vanilla pudding mix 1 (8 ounce) container frozen whipped topping, thawed

DIRECTIONS:

1.	Mix cake mix, 2 large eggs, and 1 (12 oz) can of ginger ale. Bake according to cake mix baking guide.  Let cool.
2.	In a large bowl, whip cream cheese until soft, and then gradually mix in confectioners' sugar. Stir in the pineapple with juice and the drained mandarin oranges, reserving about 5 mandarin orange slices to decorate the top of cake. Mix in the dry pudding mix. Fold in the whipped topping.
3.	Frost the cake. Decorate with reserved mandarin orange slices. Refrigerate overnight before serving.

Orders for Thursday luncheon

Well, I got an order for 2 - Million Dollar Cakes and 1 - large bowl of coleslaw to be ready for Thursday luncheon.
Yes, they are going on my blog. Be watching for them on Thursday. grin emotico

Need a review or advice?

Share a recipe you would like for me to try and give review.
Also if you are having problems with a recipe, I will gladly help smooth it out.

Cajun Cabbage

Cajun Cabbage

Prep Time: 20 Minutes Cook Time: 1 Hour 15 Minutes Ready In: 1 Hour 35 Minutes Servings: 6

"Casserole with a kick! Spicy one-dish meal with beef, tomatoes, cabbage, and rice."

INGREDIENTS:

1 tablespoon vegetable oil 1 pound ground beef 1 green bell pepper, chopped 1 onion, chopped 2 cloves garlic, minced 1 (10 ounce) can diced tomatoes with mild green chilies, undrained 1 (8 ounce) can tomato sauce 1/2 cup long grain rice, uncooked

1 teaspoon salt 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/4 teaspoon ground cayenne pepper 1/4 teaspoon ground white pepper 1/4 teaspoon ground black pepper 1 small head cabbage, chopped 1 cup shredded Colby cheese

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Heat the oil in a large skillet over medium heat. Brown together the beef, green pepper, onion, and garlic until the meat is no longer pink and the vegetables have softened, about 8 minutes. Drain liquid from pan.
3.	Stir in tomatoes, tomato sauce, rice, salt, basil, oregano, and the cayenne, white, and black pepper (adding more pepper to taste, if desired). Spread mixture into an ungreased 9x12-inch baking pan. Top with cabbage and Colby cheese.
4.	Cover and bake in preheated oven for 65 to 75 minutes, or until the rice is tender.