••••MAKE YOUR OWN••••
Wednesday, January 20, 2016
••••MAKE YOUR OWN ITALIAN SEASONING••••
(photos-onehundreddollarsamonth.com & Google+ & mysweetmission.com)
Tuesday, January 19, 2016
••••WHIPPING CREAM POUND CAKE••••
(Source: mymindpatch.blogspot.com & photos also)
••••LOOKS SO GOOD!!!
YIELD: One 20 cm ring cake pan
Ingredients
All ingredients in room temperature.
Using 55g eggs
110g top/cake flour
1/4 tsp salt
90g unsalted butter, softened
110g fine sugar
3 eggs
3/4 tsp vanilla extract
90g whipping cream
Directions
1. Coat one 20cm tube pan with butter, then follow by flour. Set aside.
2. Sieve cake flour and salt together in a bowl twice.
3. Beat the 3 eggs together in a bowl, and set aside.
4. Cream butter and sugar together till light and fluffy.
The process may take about 5 to 8 minutes by using an electric hand mixer at medium speed.
As no leavening agent is used in this recipe, a well-creamed batter is important in ensuring a good rise.
5. Gradually blend in the beaten egg to the batter. Add in small quantity after each mixing.
6. Mix in the vanilla extract.
7. Sieve 1/2 of the flour mixture from (2) into the batter and mix manually.
Try not to over mix the flour.
8. Mix in the whipping cream, followed by the other 1/2 of the flour.
9. Use a spatula to give a more thorough mixing.
Pour the batter into the prepared cake pan.
10. Bake in the middle rack of a cold oven without preheating set at 180 degree Celsius for about 35 to 45 minutes, or untill an inserted cake tester draws out clean.
When the cake is well baked, the edge will shrink away from the wall of the pan.
11. Allow the cake to rest in the pan for 5 minutes before inverting out to cool on a wire rack.
Monday, January 18, 2016
••••SO LONG GLENN FREY••••
(photos-Askan Worms & Google+ & Coach G Moore & Washington Post & CNN)
••••YOU WILL BE MISSED!!
••••REMEMBERING MLK••••
(Source: bayportmarina.com &
mymagic106.com & freeprintables.com)
••••MLK DAY••••
Friday, January 15, 2016
••••CURRY SPICE BENEFITS••••
(Source: Google+ Better Homes & Gardens)
••••CURRY SPICE BENEFITS••••
••••CUMIN AND CORIANDER AND TUMERIC••••
••••POTENT MIX••••
•Curry isn't merely one spice, it's a complex blend that varies from chef to chef, region to region. The common thread is that it offers legit health benefits!!
•Tumeric, a main ingredient, is a powerful anti-inflammatory as are curry regulators cumin, coriander, cinnamon, fenugreek, fennel, nutmeg, saffron and tamarind.
•Curry can lower the risk of heart disease, diabetes, and other conditions linked to inflammation.
••••BRAIN FOOD••••
•Cumin and Tumeric have cognitive benefits. Rich in iron, cumin can help improve blood flow and increased oxygen to the brain, leading to sharper thinking. Studies show Tumeric can help prevent the plaques that hinder brain function in Alzheimer's.
••••STOMACH SOOTHER••••
•Curry staples cumin and fenugreek aid digestion and quell stomach upset. Research has found that coriander might destroy food-borne bacteria, including E. coli, and help prevent food poisoning. Ginger had long been shown to ease nausea.
••••SHAKE IT UP••••
•It's an easy way to add kick to your side dishes and snacks: Sprinkle curry powder on vegetables, popcorn, and baked fries; even mix in to ketchup or mayonnaise; and thanks to it's hint of sweet, you can try blending it in to smoothies for bonus health benefits!!
Subscribe to:
Posts (Atom)