Friday, September 20, 2013

Baking

Brown Sugar Pound Cake with Caramel Sauce - this cake was so moist that I could not get it all out of the pan.  No fear - as the recipe states, just put it back together and the delicious icing will cover up any flaws.  There are a total of 4 cups of sugar in these recipes though it is not sickeningly sweet.  Very good and lots of texture with the nuts and heath chips.  The sauce hardens up and is a great compliment to the cake.

Banana Bread Bars - banana bread meets delicious icing to become a bar.  Baked in a jelly roll pan the bars are not too thick.  Which is a good thing since the icing has four cups of sugar!  Make sure you cook the butter in the icing until you get the brown bits.  This gives it a great depth of flavor.

P.S.  All these "4 cups of sugar" recipes is why I am having to take a break from my sugar addiction and just say no!

Sunday, September 15, 2013

July 28, 2013

Tonya hosted and all were in attendance except for Carol (who sent her salad with Teresa).

Janet's Middle Eastern Magic
an original cocktail

3 cups unsweetened pomegranate juice
3 cups sparkling water
1 cup mint syrup*
1 cup lime juice
1/4 cup orange blossom water (at Middle Eastern markets)
1 cup good quality vodka

Mix all, pour into glasses with crushed ice.  Garnish with a slice of lime and mint leaf.

* Mint syrup:  In a small pot combine 1 cup water, 1 cup sugar and 1 bunch roughly chopped mint.  Bring to a full boil.  Remove from heat and steep for 30 minutes and strain.




Appetizers:  Phyllo Triangles (Angie) and red beet and traditional hummus (Janet).





Salad:  Greek Salad (Carol as prepared by Teresa).




Sides:  Roasted Carrots and cous cous (Mary).







Main Dish:  Falafel (Tonya).






Dessert:  Orange and honey ice cream (Teresa)