Recipe Included


I have been in a baking funk. I haven’t felt like doing ANY baking. Which is unusual for me. I LOVE to bake. Even when it’s hot. I bake. Until recently. Thank goodness for SRC because the blog assigned to me was so full of goodies to bake I just HAD to get back into the kitchen. In case you are wondering, SRC is the Secret Recipe Club. Each month we are assigned a blog to cook from and, in Group C, we REVEAL on the third Monday of the month. This month’s assignment was a good one because thanks to Jamie at Our Eating Habits I am out of my baking slump!

I usually pick two or three recipes to feature on the SRC post. Usually savory. But this time I went strickly for baking goodies.

We started out with Jamie’s

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    Blueberry Muffins

This is the first year our Blueberry bushes have yielded enough berries to actually use in something. So exciting to know I will have fresh berries in the freezer.

    3/4 cup milk
    1/4 cup vegetable oil
    1 large egg
    2 cups all-purpose flour
    1/2 cup Stevia
    2 tsp baking powder
    1/2 tsp salt
    1 cup fresh or frozen blueberries

1. Mix together the milk , oil, and egg. Reserve 1 tbl dry ingredient mix. Add remaining dry ingredients to liguid and stir until just combined. Toss berries with about 1 Tbl flour mixture. Gently fold in blueberries.

2. Line muffin tin with paper liners (or grease) and scoop in batter. Bake at 400 degrees for 22 minutes. Original Recipe

I added a simple Lemon glaze. Perfect for Breakfast. Snack. Dessert. Blueberries!

Then we were completely out of cookies, so…..

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Chocolate Peanut Butter Oat Cookies

    1/2 cup butter, softened
    3/4 cup brown sugar
    1/4 cup white sugar + 1/2 cup Stevia
    3/4 cup peanut butter
    1/4 cup Eggbeater
    1 teaspoon vanilla extract
    3/4 cup all-purpose flour
    1/4 cup whole wheat flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup rolled oats
    1 cup semisweet chocolate chips

1. Beat together the butter, peanut butter, sugars and Stevia.
2. Add Eggbeaters and vanilla, beat together again.
3. Add flours, baking soda, and salt, mix until just comes together.
4. Beat in chocolate chips and oats.
5. Bake for 8 minutes at 375 degrees, transfer to cooling rack. Original Recipe

The cookies didn’t last long. Between the Peanut Butter and the Oatmeal in the cookies they made for one perfect cookie.

The Man eats sandwiches most days for lunch so I bake bread every week. This week I used Jamie’s recipe for

    French Style Baguettes

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Jamie’s recipe made 2 large baguettes but I made 4 by cutting the dough into smaller pieces. I also subbed out some Whole Wheat for some of the flour. These were good and made great sandwiches. Just the right amount of ‘chew’ with the WWF. So much better than ANY store bought bread. You can find the recipe HERE!

So I am out of my Baking Funk. Spending the day with Jamie in the Kitchen was just the therepy I needed. Of course with all the other recipes I pinned there will be more days spent in the kitchen with Jamie.

Discovering new foodie blogs through SRC is always good for one’s baking psyche. Check out the other discoveries from the SRC members below.


When I think of Summer I think of fresh fruits and veggies. When I think of Summer Fruit I always think of watermelon. And Blueberries. And PEACHES. Juicy, sweet, round, ripe orbs of deliciousness. What better fruit to put into a Bundt Cake!

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    3 cups all-purpose flour
    pinch of salt
    2 teaspoons baking powder
    1 cup granulated sugar
    3/4 cup Stevia (or Splenda)
    1/4 cup unsweetened apple sauce
    1/2 cup butter, melted and cooled
    2 eggs
    1/2 cup Egg Beaters
    1/3 cup orange juice
    1 teaspoon vanilla extract
    1 29 oz can sliced peaches in syrup, syrup reserved.

Preheat oven to 350ºF. Grease a 12 cup bundt pan with Baker’s Joy. {All the batter fit into a smaller pan with a little extra left for a minie}
In a mixing bowl add the eggs, eggbeaters, and lightly beat them with a whisk. Stir in the orange juice, applesauce, butter, and vanilla extract.
Gently fold in the flour, salt, baking powder, and granulated sugar, and Stevia. The batter will be somewhat thick.
Mix in 1/2 can of the peaches, pureed.
{I placed slices of peach in each of the crevices of the bundt pan – looked nice.}
Pour batter evenly into the prepared pan.
Bake uncovered for 1 hour – 1 hour and 10 minutes. Let cool for 15 minutes before invert onto serving plate.
Cool completely.
Drizzle with warm Peachy Syrup

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The bundt was sweet but not too sweet since I subbed out some of the sugar. The added peach syrup increased the peachy flavor more than the pureed peaches did. Nice summer dessert.

Felice is our host this month so if you want to see all the luscious Stone Fruit Bundts hop on over to All That’s Left are the Crumbs.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board right here. We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send an email to Stacy at foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs or our Pinterest board.

Why is it when I know I have a month to plan and cook/bake I wait til the last minute to actually do it? Could be because it has been a crazy month. In town. Out town. Even the weather has been crazy. Mid-June and we had Spring. Now it’s HOT! Summer. And of course summer means more time out side {Unless you live in the humid hot deep South} and more picnics and the chance to eat al fresco which happens to be this months LETS LUNCH theme. I didn’t even decide what to do until Thursday afternoon. Sheesh! So if it looks hurried…. But it was fun. And tasty!

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    Pudding and Cookie Jars

I have seen lots of ‘jarred’ desserts around the internet. Some with cake. Some with Cheesecake {YES PLEASE!} Some with fruit. Some ‘trifled’. I thought that would be a perfect easy to carry dish to bring to the Lets Lunch picnic.

In small pint jars layer your cookies, I used mini Oreos and NutterButters, with pudding. Flavor of your choice. I had some vanilla – NOT what I wanted but what I had – thanks to boxes. And I made some tofu Chocolate pudding from Ellie Krieger.

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Using the puddings layer them with cookies, or cookie crumbles in the jars. Top with whipped cream and garnish with cookie bits, mini chocolate chips. It’s all up to your imagination. Go WILD!! Put on the lid. Place in a cooler and everybody gets their own individual dessert. No big bowls. No big spoons. No bowls to mess with. Easy!!

Dark Chocolate Mousse
adapted from Ellie Krieger’s The Food You Crave

    1 (12.3 ounce) package silken tofu, drained
    3 ounces high quality bittersweet chocolate, finely chopped
    1/4 cup unsweetened cocoa powder
    1/4 cup water

Puree the silken tofu in a food processor until completely smooth.
Combine the bittersweet chocolate, cocoa powder, water, and brandy. Microwave on medium until chocolate starts to melt. Stir. Continue until all the chocolate is melted and ingredients are combined. Stir in 1/2 cup of confectioner’s sugar, a little at a time, until smooth.
Add the chocolate mixture to the tofu in the food processor and puree until well-combined and smooth. You may have to stop it a few times to scrape down the sides.
Pour the mousse into individual serving dishes, cover tightly, and refrigerator for at least one hour, up to three days, to set properly. {I let mine partially set and then spooned into the jars in layers.}

Want to enjoy the picnic? This month’s Lets Lunch is hosted by Annabelle at Glass of Fancy and she will have the complete list in case I miss someone here.

Enjoy the Picnic, Y’all!!

Follow us on Twitter: #LetsLunch

Annabelle’s Butterscotch Brownies
Betty Ann’s Adobong Mani or Peanuts in Garlic
Grace’s review of The Great Outdoors Cookbook
Karen’s Watermelon Mint Cocktails
Linda S.’s Spicy Nectarine and Tomato Salad
Lisa’s Spinach and Three-Cheese Coil Pastries
Anne Marie’s Peachy Picnic Sliders
Linda’s Spicy Nectarine and Tomato Salad
Cheryl’s Perfect Summer Pesto

It’s PotLuck week at ICHH. And since we can choose any chef/cook we want from previous months I went with Bittman again. This time, something simple – COOKIES.

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    1/2 cup peanut oil or vegetable oil, 8 Tbl unsalted butter, softened
    1/2 cup granulated sugar Stevia
    1/2 cup packed brown sugar
    1/4 cup applesauce, or 2 eggs
    1 1/2 cups all-purpose flour
    2 cups rolled oats (not instant)
    1 cup (about 3 ounces) chopped dried apples, or other fruit
    1/2 cup chopped walnuts or pecans
    1/2 teaspoon ground cinnamon
    Pinch salt
    2 teaspoons baking powder
    1/2 cup almond milk, rice milk, or oat milk, or cow’s milk
    1/2 teaspoon vanilla or almond extract

Blend butter (or oil) with sugars. Add in the applesauce (or eggs) and mix until well blended.
Mix the dry ingredients. Alternating with the milk add to the sugar/oil/applesauce mix.
Stir in the vanilla.
Drop tablespoon sized mounds of dough onto an ungreased cookie sheet and bake at 375 degrees for 10 – 12 minutes until lightly browned. Cool on a rack. About 40 cookies. {Original Recipe}

These were pretty good. They are not very sweet but the pecans add a nice crunch and the apples add a little sweetness. They would also be good with dried cranberries. I think I would try and add a little PB next time for sweetness and fiber.

{Nutritional info: (each cookie) 106 calories, 7 g fat, Less than 1 g cholesterol, 11 carbs, less than 1 g fiber, 3 g sugar, 1 g protein.}
The recipe is from Bittman’s Food Matters page 290.

Every month I get to make a bundt cake. Every month. YAY!! This month it is a tropical bundt for Bundt Bakers hosted by Lauren.

Tropical, sunshine, beaches, warmth. coconuts, pineapples, mangoes, lemons, jackfruit, bread fruit. The list is long long long. And all the fruits are sweet and eaten out of hand. How to choose one for a bundt? But when I think tropical I usually go with coconut and pineapple. Bingo - Pina Colada Cake but without the RUM!! So ALMOST…..

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    2 1/4 cups sifted cake flour
    1 1/8 teaspoons baking powder
    1/4 teaspoon baking soda
    3/4 teaspoon salt
    3 large egg whites, at room temperature
    1 1/4 Stevia, divided
    1/3 cup canola oil
    1 large egg
    1/3 cup nonfat yoghurt
    1/3 cup unsweetened applesauce
    1 tablespoon vanilla extract
    1/2 cup sweetened coconut
    1/2 cup fresh pineapple juice

Position a rack in the center of the oven and preheat the oven to 350°F.
Generously coat one Bundt pan or two loaf pans with cooking spray, then dust with flour; tap out excess flour.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
In a large grease-free bowl with the electric mixer on medium speed,
whip the egg whites until foamy. Gradually add 1/4 cup of the sugar whipping until the whites are stiff but not dry. Remove the bowl from the mixer, shake the beaters into the bowl, then return the beaters to mixer without washing them. Set the whites aside.

Using the same beaters with another bowl, combine and beat together the oil, the remaining 1 cup of sugar, the whole egg, sour cream, applesauce, vanilla and orange extracts, grated orange zest, and orange juice. Gradually beat in the flour mixture in several additions. Scrape down the bowl and
beaters. Fold in the whipped whites .
.
Turn the batter into the prepared panes). Bake the Bundt for 40 – 43 minutes, the loaf pans for 30 to 35 minutes, until the cake is golden brown and springy to the touch; there will be a shallow crack down the middle and a cake tester inserted in the center will come out dry.
Cool the cake(s) in the
pans on a wire rack for about 10 minutes, then remove cake(s) from the pans and cool.
Before cake(s) cool completely drizzle with Coconut Syrup and sprinkle with sweetened coconut.

Coconut Syrup:

    4 cups sugar
    1 can of Coconut Milk

Put 4 cups of sugar in a medium sized heavy pot and cook on medium high heat until it begins to caramelize, stirring constantly. When it is brown, carefully begin adding the coconut milk until you get the consistency you want. Transfer the dumplings into a bowl and cover with the syrup, stir until all dumplings are coated and serve!

The cake is a little dense and the flavor of the pineapple is quite subtle. I would add more juice, probably by the “poke method” and coconut next time. The syrup is quite sweet and adds a lot of coconut flavor.
{Approximate Nutritional Analysis (per Bundt-pan serving without syrup): 173 calories; 3 g protein; 5 g fat; O.4 gm satfat 30 g carbohydrate; 123 mg sodium; 13 mg cholesterol [Approximete because I adapted this from another recipe using oranges and sour cream. Almost sugar free.]}

Our gracious hosts this month are Stacy of Lood Lust People Love and Lauren of Gate to Plate . And they will have links to all the lovely bundts on their pages.

BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board right here. We take turns hosting each month and choosing the theme/ingredient. This month we have 18 amazing Bundts that fit the bill for any tropical fruit loving person! Be sure to hop on over and check them out. Totally drool worthy!

If you are a food blogger and would like to join us, just send an email to Stacy at foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs or our Pinterest board and updated links on our home page.

Debbie does DELICIOUS!!!

    In more ways than I can count!

And lucky for me she was my assignment for June’s Secred Recipe Club.
For once I did not have any trouble picking a recipe. I WANT to do ALL of them!! But since I only had two weeks and there are TONS of delicious, healthy recipes on Deb’s site, I had to settle for two, or maybe three…

Before we start with the Recipes…Debbie of Debbie does Dinner is a mom and home cook who decided that dieting was the pits unless you had good tasting food. She has adapted and developed tons of recipes that are healthy, delicious, and lower in calorie. Thanks, Debbie. These are just what I needed.


Okay, now for the food!! Breakfast: A Breakfast Smoothie to be exact. With lots of fruit and dairy and SPINACH!! Yeah, I know what some of you are thinking. SPINACH? In a smoothie? But it totally works. AND it means more fiber and protein. Yep!

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All those beautiful healthy colors!!

    10 strawberries
    1 banana
    1 handful of blueberries (or blackberries)
    6 oz. low fat plain yogurt
    1/4 cup low fat milk
    1 big handful of baby spinach

Put all of the ingredients into a blender and mix until you reach desired texture. If you want it cold and icier, freeze the fruit before putting in the blender. {I used all frozen fruit.}
While I make smoothies quite often I have never put spinach in one. There were lots of little pieces of green, red, and blue from the spinach and berries. Great start for the day. {Original Recipe}

And Dinner meant QUINOA. Debbie has several quinoa recipes on the site. If I had had some Sun-dried tomatoes I would have made this one but the Mexican Quinoa was awesome.

P1040409Mexican Quinoa

    1 medium onion, chopped
    3 cloves garlic, minced
    1/2 cup yellow corn
    2 tsp. cumin
    2 tsp dried cilantro
    2 cups quinoa, rinsed
    3 cups veggie broth
    1 can diced tomatoes
    1 tsp. oregano
    Salt and pepper

Boil the onion in about 1/4 cup of veggie broth in a large saucepan.
When it is soft add the garlic, cumin and chili powder and cook for about a minute. Add the quinoa, broth, diced tomatoes, corn, oregano, salt and pepper.
Bring to a boil then reduce the heat, cover and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.

Lots of wonderful flavors in this one. The only change was to add some corn and put some dried cilantro IN the saucepan with the other ingredients. It was a tasty side. For lunch the next day I added some diced roasted chicken. YUMYY!

And Dessert! Of Course!

And lucky for us she had a cheese cake recipe. Lucky because that is our favorite dessert. And then, even better, it had PEANUT BUTTER and CHOCOLATE!!

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Chocolate Peanut Butter Cheesecake

    Filling:
    2 (8 oz) bars cream cheese {Lower cal with fat-free}
    3 eggs
    3 egg yolks {I used Egg Beaters}
    1 cup Splenda
    1/2 cup fat free sour cream
    1 cup creamy peanut butter

    Topping:1 cup fat free sour cream
    1 cup milk chocolate chips
    2 tbsp. light brown sugar

DUMP all the ingredients into a food processor. Process until it becomes a silky smooth mixture.
Pour the filling into a springform pan (9″ or 8″) and bake for 1 hour to 1 hour 5 minutes.
Remove the pan from the the oven and place it aside allowing it to cool just a bit.
Warm the sour cream and milk chocolate with the brown sugar in a small saucepan over low heat. Gently whisk to blend in the chocolate as it melts, then take the pan off the heat.
Gently pour topping on top of cheesecake and put back into the oven for about 15 minutes.
Cool cheesecake completely before eating. The chocolate topping will harden in the fridge.
Debbie’s original cheese cake had a crust but I made mine crustless. {Original Recipe}

I have so many of Debbie’s recipes pinned. It was hard to pick and I still have to try:

Just to name a few.


So hop (Get it – Blog HOP) on over to Debbie’s blog and try some of her DELICIOUS! recipes.


If you have lots of people to feed and you don’t want or need to spend lots of money, PASTA is always budget friendly. Especially when it doesn’t include a lot of meat or poultry – which is getting more expensive daily. How about a creamy, garlicky pasta?

    With bacon?
      Yep! Perfect!

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Bucatini Pasta Alfredo Bake

    250 g bucatini, speghetti or your favorite large-ish pasta {I used rotini so all the sauce would stick to the pasta!}
    12 rashers/slices bacon or pancetta
    400 ml heavy cream
    200 ml vegetable stock
    4 cloves garlic, peeled and thinly sliced
    Parmesan Cheese, grated.
    salt and pepper to taste.

Boil the pasta until al dente (about 8 minutes). Drain and place under cold running water until cooled.
Cut bacon into thick slices. Cook in a shallow, non-stick pan until crispy. Add the garlic cloves.
In a bowl mix together the pasta, cream, veggie stock, bacon, garlic, and season to taste.
Place all into a large baking dish and sprinkle a good bit of Parmesan (Or Asiago) over the top.
Bake for about 30 minutes at 350 until top is lightly browned. (Serves 4) {Original Recipe}

I made this for a Church Dinner – 5x recipe – and it was a big hit. Hit with us, too! But pasta, bacon, cream? How can you EVER go wrong with THAT!!!

If making it again, I would use less cream and veggie broth. It came out rather liquidy. But by the next day all the liquid had been absrobed so it was still okay!

What else is on the PotLuck Buffet? Mosey on over to I Heart Cooking Clubs and grab a look-see, and a plate!!

I like the Let’s Lunch group. An international group of Kitchen Junkies who come up with amazing dishes to fit into the theme of the monthly Lets Lunch. This month we are honoring Cheryl Tan‘s new book Singapore Noir, a short story collection focusing on the darker side of Singapore.

To fit with the theme we could…

    “…be inspired by anything noir, either the color black or anything related to moody and atmospheric noir stories in film or tv!”

I went with BLACK. I wasn’t sure if I would even be able to participate this month since BLACK really isn’t my color but then I found some FORBIDDEN Rice in the pantry and I was all in. Interesting rice. According to legend

    “…Chinese black rice got its name because it was so nutritionally beneficial that only the emperors were allowed to eat it.”

So it was FORBIDDEN to anybody else.

I had never heard of it before so of course when I saw some I had to buy it, even though I had no idea how to cook it or what to do with it. And then Lets Lunch came along……

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How about Black Fried Rice?

    2 cups Black Rice, cooked and cooled
    4 – 6 ounces medium shrimp, peeled and deveined
    1/4 – 1/2 cup frozen peas
    1 – 2 eggs
    1/2 chopped onion
    3 cloves garlic, finely chopped
    2 -inch piece fresh ginger, peeled and finely chopped
    3 whole green onions, thinly sliced on the bias, white and green separated
    1/2 cup chopped sweet peppers {Red, yellow, orange add lots of color to the rice}
    sesame oil to taste

Heat a large heavy-bottomed nonstick skillet over high heat until hot, then add 1 tablespoon of the oil. Add the shrimp and cook until almost opaque. Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is soft. Add the garlic, ginger, and green onion whites and stir-fry until fragrant, about 30 seconds. Add the frozen peas. Cook until just defrosted but still crisp. Transfer contents of the skillet to a large bowl.

Return the pan to the heat and add 1 1/2 more tablespoons of oil and the sesame oil {I used about 3 tsp}. Add the eggs and season with salt and pepper. Scramble eggs until almost set but still moist, then transfer egg to the bowl. Break the eggs up with a wooden spoon or spatula.

Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Stop stirring. Cook rice until its gets a little crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add the scallion greens. Transfer to the bowl. Mix everything together with the rice, taste, add salt and pepper, if necessary. Serve. {Original recipe}

I have made fried rice lots of times but never with FORBIDDEN RICE. I felt rather thankful to the Emperors!!

How to cook BLACK RICE:

    1 cup Black Rice
    2 1/4 cups water
    1/2 tsp salt

…in the microwave

Place all ingredients in a large microwave safe bowl. cook on high for 10 minutes. Decrease power to 1/2 and cook an additional 25 minutes. {I actually had to increase the water and add about 10 minutes cooking time.}


…on the stove.

Bring water to a boil in a large saucepan. Add rice and salt. Cook 45 minutes until rice is tender.

For the other Lets Lunch NOIR dishes you can

    visit our HOSTESS Monica
    check out the dishes on the NOIR Pinterest Board.
    follow us on Twitter using the hashtag #LetsLunch
    Check back later for listings of other fabulous NOIR dishes.

The Grifters Grinder
Black and White Ice Cream
Paksing Demonyu
Kimchee Fried Rice

Pinot Noir Mulled Wine
Dark Sauce Pork Noodles

What could be better than BRUNCH with Nigel? Okay, maybe brunch followed by Tea and then a Late supper all cooked by Nigel. But since that isn’t going to happen I will be satisfied with cooking from his recipes. Like this ……P1040415

    Sausage and Onion Hash.

topped with a nice sunny side up egg. And then when you cut into the egg the lovely yellow drizzles down over the sausage and potatoes. Yeah, THAT good!!

    2 T canola oil
    1 3/4 oz butter
    3 herby sausages, skinned {I used Italian Turkey Sausage}
    1 onion sliced
    1/2 large potato with skin (grated and squeezed to remove moisture)
    2 large eggs

Heat the oil in a large skillet (cast iron is great for this). Add in the butter and the sausage. Cook until the sausage is nicely browned.
Add in the onion and let soften a little
Add in the potatoes and cook until all the ingredients are done.
Crack the eggs into the pan and let cook until your yellows are cooked but soft. {At least that’s how I like them!}
Serve hot.
I sprinkled in some Asaigo cheese as well. {Original Recipe}

I served these in the small cast iron skillet they cooked in. Just right for an individual serving, with one egg each. The best part, the onions and potatoes that had browned and crisped on the bottom. Really!

Brunch is all about variety so click on over to I heart Cooking Club – Brunch - to see what else is being served.

The Kingdom of Saudi Arabia…

    …is the largest Arab state in Western Asia and the second-largest in the Arab world after Algeria. It is bordered by Jordan and Iraq to the north, Kuwait to the northeast, Qatar, Bahrain and the United Arab Emirates to the east, Oman to the southeast, and Yemen in the south. It is the only nation with both a Red Sea coast and a Persian Gulf coast.Wikipedia

.

The cuisine is heavy with rice, chicken, lamb, as well as fruits and various spices. It was not hard to find several good dishes to make but I finally settled on a traditional Arabic sweet treat.

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    BASBOOSA

which is a Sweet Semolina Cake with Lemon and Rosewater. It is quite dense and not that sweet, until you soak it in a Rosewater Lemon Syrup. And by soak, I mean, SUBMERGE…

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the cake in the fragrant syrup. My whole kitchen smelled of roses for ages after I made the syrup.

I found several different recipes for Basboosa. Some used yeast, some not. Some used yogurt, some didn’t. Some used flour along with the semolina, some didn’t. It was hard to decide which one use. I finally decided on this one. And then adapted it just a smidgeon. And I made only 1/2 of the recipe in an oval dish.

    3 cups durum semolina
    1 1/2 cups sugar Stevia
    1/4 cup melted butter, plus extra for greasing
    1 1/2 tsp yeast
    1 1/2 tsp rose water
    1 1/4 cups warm water

Preheat the oven to 325.
Mix all the ingredients together until a thick batter forms. {My batter was more like a dough, so I added a little more warm water until it had a more batter-like consistency, but not very loose.} Let the batter rest for at 15-30 minutes. Pour the batter into the baking pan, pat evenly into the pan and score with the tip of a knife in a diamond pattern. You can decorate the tops with small nuts – peanuts, almonds, pistachios or pine nuts, which is what I used.
Bake the cake for 35 minutes until a knife inserted comes out clean.
Slice the cake along the score lines and set it aside.

For the syrup:

    1/2 cup water
    1 cup sugar
    1 Tbsp lemon juice
    1 1/2 tsp rose water

Mix the sugar, lemon juice, rose water, and water in a small saucepan and simmer for about 5 minutes, or until the sugar dissolves. Pour the syrup completely over the sliced cake until it is completely submerged. I didn’t think all the syrup would be soaked up but it was – completely. But make sure you use Durham Semolina. While I made only 1/2 the cake recipe I made the whole batch of syrup.

This traditional Arabic treat is almost tooth-achenly sweet. The flavor of the lemon is very subtle. The fragrance and taste of roses is very strong. If you don’t like the taste, you might want to decrease the amount of Rosewater. OH, so good!

I was going to stop with this treat, but I had some leftover Basmati rice and had seen a recipe for

    MASHKOUL

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This is simple dish of rice and sautéed/fried onions. It was perfect, quick, simple side dish. You can find the recipe at FOOD.COM

You can find all the Saudi Arabian recipes at My Kitchen My World later this month.

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