4th Of July Recipes

Order This Ebook Today For More 4th Of July Recipes In Just $ 1 Dollar



American Ice Cream Cake

Vanilla Ice Cream 1 1/2 cups sugar 1 cup oil 2 eggs 1 cup buttermilk 2 tablespoons red food coloring 2 tablespoons cocoa powder 1 teaspoon salt 2 1/4 cups cake flour 1 tablespoon vinegar 1 teaspoon baking soda 2 pounds cream cheese, softened 1/2 to 1 1/2 cups powdered sugar, to taste 1 teaspoon vanilla extract Blackberry jam

Preheat oven to 375° F.

Grease and flour a 10-inch springform pan. In a large bowl, beat together sugar, oil and eggs. Whisk in buttermilk. In a small bowl, combine food coloring and cocoa. Add to egg mixture. Sift salt and flour into batter and mix well. Combine vinegar and baking soda in a small bowl and add to batter. Immediately pour batter into prepared pan and bake 30-40 minutes. Cool cake in the pan for 10 minutes, then remove from pan and cool completely. Whip cream cheese until light and fluffy. Add sugar and vanilla. Mix well. Slice cake horizontally into three equal layers. Place bottom layer back into springform pan. Spread with approximately 1 cup of softened ice cream to make a 1-inch layer. Freeze until solid. Spread blackberry jam on top of ice cream layer and place second cake layer on top. Spread with another layer of ice cream and freeze. Top with jam and last cake layer. Freeze until solid. Unmold the cake onto a platter and coat with cream cheese frosting. Freeze until 15 minutes before serving time. Use a knife dipped in hot water to cut slices.

Almond-Strawberry Shortcake Stars

2 C. flour 2 tsp. baking powder 1/2 tsp. salt 1/2 C. (1 stick) unsalted butter 1 (7 oz.) roll almond paste, grated 1/4 C. heavy cream Preheat oven to 400F. Lightly grease a baking sheet. Sift the flour with the baking powder and salt into a food processor or large bowl. Using a food processor fitted with a metal blade, or with a pastry cutter and bowl, cut the butter into the flour mixture until crumbly. Mix in the grated almond paste completely with the flour, until the mixture has the texture of instant oatmeal. Pour int he heavy cream and process, or mix with a spoon, until the shortcake forms a ball. Turn out onto a lightly floured work table and knead one minute. Roll out to a 1/4-inch thickness; cut into stars or circles as desired, and lay on the baking sheet. Gather up leftover dough and re-roll, to cut out more stars. Bake for 13 to 15 minutes until done and slightly golden around the tips. Makes 13 stars, about 3 1/2 inches across.

American Flag Cookies

1 C. butter 1 egg white -- whipped 2 t. pure vanilla extract 2 1/2 C. flour 1 1/2 C. sugar 1 1/2 t. baking powder 1 t. red food coloring 1 t. blue food coloring Preheat oven to 350°F. In a mixing bowl, combine butter, egg white, and vanilla extract. In a separate bowl, combine flour, sugar, and baking powder. Mix wet ingredients with dry until just moistened. Divide cookie dough into three equal portions. Tint 1 portion with the red food coloring; and another portion with the blue food coloring. Mix thoroughly Form each portion into long bars and stack bars on top of each other using alternating colors (red, white, blue). Wrap finished cookies in waxed paper and place in the refrigerator for about an hour. Cut cookies into 1/4" thick bars. Place on greased baking sheet and bake for 10 to 12 minutes.

American Trifle

4 cups boiling water 1 pkg. (8-serving size) any red flavor gelatin 1 pkg. (8-serving size) any blue flavor gelatin 2 cups cold water 1 pkg. (10.75 oz.) frozen pound cake, thawed and cut into cubes (4 cups) 1 tub (8 oz.) frozen whipped topping, thawed 2 cups strawberries, sliced OR Or use 3 medium bananas, sliced Stir 2 cups of the boiling water into each flavor of gelatin in separate bowls at least 2 minutes until completely dissolved. Stir 1 cup cold water into each bowl. Pour into separate 13x9-inch pans. Refrigerate 3 hours or until firm. Cut each pan into 1/2-inch cubes. Place red gelatin cubes in 3-1/2-quart bowl or trifle bowl. Layer with cake cubes, 1/2 of the whipped topping and strawberries. Cover with blue gelatin cubes. Garnish with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.

The Bread Machine Cookbook

Order This Ebook For More Bread Recipes
Just in $ 1 Dollar



Gluten Free


An estimated 3 million Americans suffer from Celiac disease, an intolerance to certain proteins that are found in wheat, rye and barley, along with breads that are manufactured using these grains. So, for these people wheat is nothing but trouble. A substitute for wheat must be used, like corn




Ingredients:

* 3/4 cup brown rice flour * 1/2 cup buckwheat flour * 1/4 cup potato starch * 1/4 cup arrowroot starch * 1 1/2 tsp xanthan gum * 2 tsp GF baking powder * 1 tsp baking soda * 1/2 tsp sea salt * 1 1/4 cups vanilla soya milk * 1 tsp vinegar * 1/4 cup oil * 3 eggs * 1/2 cup caramelized bakers honey or other liquid honey * 1 1/2 cups fresh blueberries




Method


In a large bowl combine the rice flour, buckwheat, potato and arrowroot starch, xanthan gum, baking powder, baking soda and sea salt. Using a wire whisk mix these ingredients together till well combined. In a separate bowl combine soya milk, oil, beaten eggs, vinegar and caramelized bakers honey. (Note: If you don't have caramelized bakers honey you can use any liquid honey. Your bread will turn out lighter in color then the picture shown). Mix with a wire whisk. Add the liquid mixture to the flour mixture. Fold with a spatula just till mixed. Add fresh blueberries and mix. (Note: If you are using frozen blueberries keep them frozen till ready to use. Add a teaspoon of flour to the frozen blueberries, this will help to stop the blueberries from bleeding). Pour mixture into a greased 9x5 loaf pan.Bake in a preheated 350 degree oven for about 70 to 80 minutes or temperature registers 180 degrees when a thermometor is inserted into middle of loaf. Cool for 10 minutes before removing from pan. Cool on wire rack. Be sure to cool completly before cutting.

1000 Atkiens Diet Recipe

Order This Ebook In Just $ 1 Dollar


Ancho Macho Chili


Ingredients:

* 5 pounds boneless beef chuck stew meat * 2 teaspoons kosher salt * 1/2 teaspoon freshly ground black pepper * 3 tablespoons olive oil or vegetable oil, divided * 1 medium onion, chopped * 3 tablespoons ancho chile pepper powder or Mexican-style chili powder * 1 (14.5 ounce) can diced tomatoes with green chiles * 3/4 cup dry red wine or chicken broth * 4 large roasted garlic cloves, minced
Directions:

Heat oven to 325F. Toss beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over high heat. Add one-third of the beef and brown on all sides, about 5 minutes. Transfer to a bowl and repeat two more times with beef and oil. Add the last 1 1/2 teaspoons oil to Dutch oven and cook onion until lightly browned. Stir in chile powder, tomatoes, wine and garlic; bring to a simmer. Return beef and accumulated juices to Dutch oven. Cover and bake 2 1/2 hours, stirring once halfway through cooking time, until beef is very tender.
Categories:

Breads & Baked Goods, Kosher, American, Main Course, Grains & Breads, Beef, Lamb, Veal & Pork Recipes, Soup & Stew Recipes, First Course, All Other, Phase One, Phase Two, Phase Three, Phase Four.


Atkins Chocolate Slushies




Ingredients:

* 1 cup heavy cream * 1/2 cup sugar-free chocolate syrup * 1/2 cup water * 2 tablespoons cocoa powder * 1 teaspoon vanilla extract

Directions:
In a medium saucepan combine cream, syrup, water and cocoa powder. Bring to a boil over medium heat. Reduce heat to low; cook, stirring occasionally, 5 minutes. Remove from heat and stir in vanilla.Pour mixture into two ice cube trays. Freeze 2 hours. Before serving transfer cubes into a food processor. Process until mixture is finely chopped and slushy.

Categories:

American, Desserts, All Other, Beverages, Phase One, Phase Two, Phase Three, Phase Four.

Best Calzone Recipe

Order This Ebook Today just $ 1 Dollar

Calzone Recipe

This is a classic Italian dish that is, effectively, a pizza in reverse, with the dough on the outside and the topping in the middle.

Ingredients:

1 bread
dough pizza base
1 egg, beaten
1 tomato, blanched, peeled and chopped
1 tbsp tomato purée
30g Italian salami, chopped
30g Mortadella ham, chopped
30g Ricotta cheese
2 spring onions, sliced
1/4 tsp dried oregano
salt and black pepper

Method:

Turn the dough on to a lightly-floured work surface and roll into a round about 23cm in diameter. Brush all the way around the edge of the dough with the beaten egg then spread the tomato purée over the semicircle of dough nearest to you. Scatter the salami, Mortadella ham and chopped tomato over the top as evenly as you can.

Dot the Ricotta cheese on top then sprinkle the oregano and spring onions over everything. Season liberally then carefully lift the uncovered half of the dough and fold over the filling so that it's completely encased in dough. Press and crimp the edges together to prevent the filling from falling out. Carefully transfer to a lightly-greased baking sheet (easiest done with a pair of spatulas). Brush the surface with some of the remaining beaten egg to form a glaze then pierce a hole in to top so that steam can escape.

Transfer to an oven pre-heated to 200°C and bake for about 20 minutes, or until the entire surface of the calzone is golden. Serve immediately.

Best Christmas Recipes

Order this ebook today just 1 $ Dollar

Downeast Maine Pumpkin Bread

PREP TIME	15 Min
COOK TIME	50 Min
READY IN	1 Hr 5 Min
Original recipe yield 3 - 7x3 inch loaf pans

INGREDIENTS

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Apple Pie

"This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always be my favorite and has won me several first place prizes in local competitions. I hope it becomes one of your favorites as well!"

PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	1 Hr 30 Min
Original recipe yield 1 - 9 inch pie

INGREDIENTS

• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 8 Granny Smith apples - peeled, cored and sliced

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

FOOTNOTE

• Baking pie is a rather straightforward technique, but a few tips can only help to make your pies come out looking and tasting perfect!

Best Australian Recipe Ebook

Apple Currant Yoghurt Cake

Submitted by Chas in Melbourne

125 grams butter,
3 / 4 cup castor sugar,
2 teaspoons grated lemon rind
2 eggs
200 gram carton natural yoghurt
1 / 2 of 410 gram can unsweetened pie apple
3 / 4 cup currants
2 cups self-raising flour
1 / 2 teaspoon bi-carb soda
2 teaspoons mixed spice.

Beat the butter and sugar and lemon rind in a small bowl until light and fluffy. Beat in eggs one at a time. Stir in the yoghurt, apple and currants (you don’t want to break up the apple too much).Then stir in the sifted dry ingredients.
Spread into a deep greased and lined 20 cm round cake tin. Bake at 180C (360F) for 50 to 60 minutes. Stand a few minutes then turn out onto rack to cool.

This can be iced with cream cheese icing similar to one you would use on a carrot cake – add some lemon zest too

Apple and Passionfruit Shortcake

Submitted by Chas in Melbourne

125 gm (4 oz) butter

1 / 2 cup castor sugar

1 egg

3 / 4 cup self-raising flour

3 / 4 cup plain flour

* stewed apple (see note)

1 passionfruit

1 teaspoon finely grated lemon rind (zest)

extra castor sugar (for top)

Cream the butter and sugar together, add egg and beat well. Mix in the sifted flours. Turn out onto a floured surface and kneed until smooth. Divide in half. Roll each into 8 inch circle (the dough will be rather soft) to fit into 8 x 2 inch tin. Grease the bottom and sides of tin and line bottom of tin with one pastry circle. Press to fit.
Spread with apple mixture. Place second pastry on top. Press to cover apple mixture. Brush with water and sprinkle with extra castor sugar.

Bake in moderate oven (350F) for 35 to 40 minutes. Allow to stand 15 minutes before

* Apple can be freshly stewed (about 1.5 to 2 cups) or pie-apple from a can (410 gram), sweetened to taste

Order Now Fore More Australian Recipe just on $ 1

50 Summer Recipe

Corn, Avocado, and Tomato Salad

Here's a colorful medley that makes a delicious summer dish. You can serve it as a salad or call it a chunky dip and scoop it up with tortilla chips.

RECIPE INGREDIENTS:
	2 tablespoons olive oil
	1 tablespoon fresh lime juice
	1/4 cup chopped cilantro
	1/4 teaspoon salt
	1/4 teaspoon freshly ground pepper
	2 1/2 cups fresh corn kernels (from about 5 ears)
	1 1/2 cups diced avocado (1/2-inch pieces)
	1 pint cherry tomatoes, quartered
	1/2 cup finely diced red onion

1. In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.
2. Add the corn, avocado, tomatoes, and onion and toss to mix. Serve at room temperature. Serves 4 to 6. Tips: Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale -- an indication that the corn was picked too early.

To easily remove corn silk from the kernels, hold the ear in one hand and rub downward with a wet paper towel.

To remove corn kernels for a salad or salsa, stand an uncooked ear in a shallow bowl and use a sharp, thin-bladed knife. For chowder, add another step: reverse the knife and run the dull side down the ear to press out the rest of the corn and its milk.

Order Now To Learn More Summer Recipes In Just $ 1

VEGETARIAN RECIPES

Emily's Famous Fried Potatoes

"This is a very tasty potato recipe that is also great for using up leftover baked potatoes. The vinegar gives the spinach a sweet flavor. I like to crumble feta cheese over them too!"

PREP TIME	20 Min
COOK TIME	20 Min
READY IN	40 Min

INGREDIENTS

• 6 medium red potatoes, diced
• 2 tablespoons light olive oil
• 1/2 red onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon chopped fresh basil
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh oregano
• 1 bunch fresh spinach, rinsed and stems removed
• 2 tablespoons red wine vinegar
• salt and ground black pepper to taste

• 
  
• DIRECTIONS
• Place potatoes in a large saucepan over medium heat, and cover with water. Bring to a boil, and cook until tender. Drain, and set aside.
• Heat oil in a large, heavy skillet over medium heat. Saute the onion and garlic with the basil, rosemary, and oregano until the onion is just tender. Throw in the potatoes, and fry until lightly browned. Cover with spinach, and sprinkle with vinegar. Cover, and cook on low until the spinach is tender.
• Remove from heat, and stir the mixture together. Season with salt and pepper.

And much more vegetarian recipes order now just $ 1

GREAT DIABETIC RECIPES

ORDER NOW GREAT DIABETIC RECIPES JUST ON $ 1