Recipes Included On This Page Latte Keurig by Art Lemonade Layer Cake Liver Goulash Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Latte Keurig by Art Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 15-01 Jan 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 K-Cups of your favorite coffee 4 teaspoons Splenda 1 package hot chocolate mix 1/2 can evaporated milk 4 tablespoons flavored syrup, or more (optional) whipped cream chocolate drizzle caramel drizzle crushed ice, for serving 1. Place a medium-sized measuring cup on your Keurig Brewer, brew the 4 K- Cups using the next to smallest volume. Add hot chocolate mix and Splenda and stir until dissolved. Add milk and syrup, if using. Add mixture to a blender and whir it for a bit. 2. Pour into mugs or glasses and splurt some whipped cream on top. Add chocolate and caramel drizzles and serve over crushed ice, with a straw. 3. You can store leftovers in a sealed container for a couple of days in the refrigerator. Just remove from refrigerator, shake and start at step 2. Art's Notes: This is based on a "recipe" Hallie devised and shared with me in our chat room. ---> Ah yes! I remember that chat. <G> I have a young neighbour who can't pass a Tim Horton's without getting one of their Mocha Lattes so I obviously had to come up with a copycat for when she comes to visit me. Instead of syrup I use some of the Cadbury's Rich and Creamy hot chocolate powder. Had to tinker with the amounts a bit but she has now declared I make an acceptable substitute. And Art --- leftovers? H. Contributed to the FareShare Gazette by Art; 11 January 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 42 Calories; 2g Fat (50.2% calories from fat); 2g Protein; 3g Carbohydrate; 0g Dietary Fiber; 9mg Cholesterol; 33mg Sodium. Exchanges: 1/2 Non-Fat Milk; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Lemonade Layer Cake Recipe By : Cooking.com Serving Size : 12 Preparation Time :0:00 Categories : Volume 15-01 Jan 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the Cake: 2 1/2 cups cake flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature 1 1/3 cups sugar 3 tablespoons frozen lemonade concentrate, thawed 1 tablespoon lemon zest 1 teaspoon vanilla extract 4 large eggs 1 cup whole milk For the Frosting: Two 8-ounce packages cream cheese, room temperature 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 3 cups powdered sugar, sifted 2 teaspoons minced lemon zest 1/2 teaspoon vanilla extract 1/2 teaspoon lemon oil Lemon zest for garnish This cake is lemony inside and out. The combination of frozen lemonade concentrate and fresh lemon zest give this cake a zingy flavor. FOR THE CAKE: Preheat oven to 350F. Butter two 9-inch-square nonstick cake pans with 2-inch-high sides; line bottoms with parchment paper; butter paper. Sift flour, baking powder and salt into medium bowl; set aside. Using an electric stand mixer and paddle attachment, beat butter in large bowl until fluffy. Gradually add sugar, scraping down sides of bowl occasionally and beating until light. Beat in lemonade concentrate, zest and vanilla. Beat in eggs one at a time, scraping down sides occasionally. Continue to beat until mixture is smooth. On low speed beat in dry ingredients alternately with milk in 3 batches, beginning and ending with dry ingredients, until just blended. Divide batter equally between prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks. FOR THE FROSTING: Using electric stand mixer and whisk attachment, beat cream cheese and butter in large bowl until light and fluffy. Gradually beat in sugar, scraping down sides of bowl occasionally. Beat in zest, vanilla and lemon oil until mixture is smooth and fluffy, about 4 minutes. TO ASSEMBLE: Turn cakes out onto work surface. Peel off parchment paper. Place one cake layer, flat side up, on platter. Spread with 1 cup frosting. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. DO-AHEAD TIP: Cake can be made 1 day ahead. Cover with cake dome; refrigerate. Let stand at room temperature 2 hours before serving. OPTIONAL GARNISH: Peel off long strips of lemon zest using zester. Sprinkle zest around edges of cake. Active Time: 30 Minutes Total Time: 55 Minutes 12 servings Recipe created exclusively for Cooking.com by Dede Wilson. Contributed to the FareShare Gazette by Art; 19 January 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 208 Calories; 3g Fat (11.0% calories from fat); 5g Protein; 41g Carbohydrate; trace Dietary Fiber; 73mg Cholesterol; 160mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Liver Goulash Recipe By : Edmonton Journal Cookbook, 1972 Serving Size : 6 Preparation Time :0:00 Categories : Volume 15-01 Jan 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups thinly sliced onion 5 tablespoons butter or margarine 1 1/2 tablespoons sweet paprika 1 1/2 teaspoons salt 1/2 teaspoon Worcestershire sauce Chopped parsley 8 ounces tomato sauce -- (1 can) 1 1/2 pounds sliced beef liver [cut in 1-inch pieces] 3 tablespoons flour 1/4 cup dairy sour cream Hot cooked noodles Cook onion in 2 tablespoons butter in a skillet, stirring often, until almost tender. Stir in paprika. Add 1 teaspoon salt, the tomato sauce, 1/2 teaspoon Worcestershire sauce and 1 cup water. Stir, bring to a boil; cover and simmer about 10 minutes. Roll liver in the flour seasoned with 1/2 teaspoon salt. Brown in remaining butter, stirring to brown sides and sauteing only until cooked through. (Do not overcook.) Remove sauce from heat and stir in sour cream. Add hot browned liver, stir to mix. Top with parsley; serve with noodles. Serves 6. From the Edmonton Journal Cookbook; February 29, 1972. MCformat by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 21 January 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 125 Calories; 10g Fat (67.6% calories from fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 864mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 2 Fat; 0 Other Carbohydrates.

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