Make-It Monday

RASPBERRY SEMIFREDDO CAKE			SERVES	PREP	COOK	TEMP	SOURCE	CALORIES
					30 MIN
Cake:				Semifreddo:
5	eggs, separated			1 pkg (300g)	frozen raspberries
1 cup	sugar			3	eggs
1 tsp	vanilla			2/3 cup	sugar
1/4 tsp	salt			2 tsp	gelatine
pinch	tartar			2 Tbsp	water
1 cup	flour			1 3/4 cup	whipping cream
Cake: Beat egg yolks with 1/2 cup sugar, vanilla & salt 2 min. until fluffy. In new bowl, beat whites
with tartar until frothy. Beat in remaining sugar until hold peak. Gently fold in egg yolk mix & flour.
Bake in greased 9 x 13. 30 min @ 350
Semifreddo: Press raspberries through sieve for 3/4 cup puree. In heat proof bowl over boiling water,
whisk puree, eggs & sugar until no foam & thick. In new bowl, stir gelatine in water, over low heat until dissolved. Stir in raspberry mix. Whip cream & fold into mixture. Freeze 35-45 min, stir occasionally.
Spread over layers of cake. Freeze 6 hours.				

I made this cake once, years ago for a dinner at my Aunt Carolyn's house. I remember thinking it was really delicious at the time. It was pretty time consuming to make, but well worth it.

Make-It Monday

I realize that my recipe posts have been happening on Tuesday instead of Monday, but at least I'm getting it done. It seems that Mondays get away from me too quickly. Today's recipe may seem weird, but it is actually very delicious and very filling.

Vegan Apple Muffins 
350 F
18 - 25 minutes

Ingredients1 1/2 cup whole wheat pastry flour
1/2 cup rolled oats
2 tsp baking powder
1 tsp baking soda
1/2 cup raw suga
2 tsp cinnamon
1/4 tsp ground ginger
dash nutmeg
1/4 tsp salt
1 cup unsweetened applesauce
1 cup diced apple
1/4 cup pure maple syrup

Directions
Grease muffin tin or use liners. Whisk flour, oats, baking soda, baking powder, salt and spices. Add
applesauce, sugars and maple, stir until almost combined. Add apples, stirring until combined.
Fill cups 3/4 full. Sprinkle additional oats and brown sugar on top if desired. Bake.

End of Summer Fun

Tyler wearing Trevor's riding gear at the track.

Tyler learning how to shoot a gun.

Trevor and Tyler dressed matching for church today. It was awesome.

Our cool dude riding his bike around the neighbourhood.

The bite marks from Tyler's fight at Dayhome.

Make-It Monday

CHICKEN TATRAZZINI
1 box noodles
2 chicken breasts, cubed & cooked
1/2 cup shredded zucchini
1/2 cup shredded carrots
1/2 cup shredded onion
3 Tbsp grated parmesan
1 Tbsp minced garlic
1 can cream of chicken soup
1/2 cup sour cream
1/2 cup heavy cream or milk
1/2 cup parmesan
to taste salt & pepper

While boiling noodles, melt butter. Add garlic, onion, zucchini & carrots. Sauté for 3 min. Add soup
sour cream, milk, cheese & chicken. Stir until noodles done. Drain noodles and add to mix. Toss well.

**I made this and we loved it. It made easily enough for 2 meals, with some leftover.

First Fights, School and Crashes

Tyler had his first fight today at Dayhome. He was playing with the toy vacuum and another boy wanted it and it net to fisticuffs. Tyler got bitten twice on his forearm (he has quite the teethmarks on his arm), and he decided to smack the other boy with the vacuum. They were both given a timeout. Apparently Tyler was so mad that he had to have a timeout that he peed his pants instead of using the toilet. Good times!

Trevor has started school. His first day of classes was Monday. He seems to be enjoying it so far. He said that it seems to be pretty easy so far. He has. Math course that is basically like Math 30, and another course that is like Physics. I think he will probably end up at the top of his class if he stays motivated. That would be nice, then we could get some scholarships!

On his second day of classes, someone backed into his Ducati. It was a hit and run. Luckily, there were some people around, and they got the guys license plate number and wrote it down with a description of the driver and the vehicle. Trevor reported it to the police, and then saw the guy at the school the next day as well. The guy went in and filled out his part, thank goodness. Now we can get ripped off by insurance and probably lose the bike. Hopefully they don't consider it a write-off.

Make-It Monday: Peach Pie

I decided to get back with the program. It's been a while, but we made this pie last week and it was absolutely delicious. I didn't refrigerate the crust at all, and it still worked perfectly. Enjoy!

Perfect Pie Crust

Added by callimakesdo on August 4, 2011 in Desserts, Pies

Prep Time 30 Minutes Cook Time 15 Minutes

Servings 16

Difficulty Intermediate

Ingredients

• ⅔ cups Cold Lard
• 2 cups Sifted All-Purpose Flour
• ½ teaspoons Salt
• 4 Tablespoons Cold Milk

Preparation Instructions

Measure lard and place in the freezer. Sift flour onto a piece of parchment or wax paper. Re-measure flour and sift again with salt into a mixing bowl. Using a pastry cutter, cut cold lard into the flour mixture until the dough resembles small peas. Do not overwork. Add 2 tablespoons milk and work into the dough using a fork. Add one or two more tablespoons of milk, working with a fork until the dough pulls together into a nice ball. Divide into two equal pieces and lightly work into disks. Wrap disks individually in plastic wrap and refrigerate for 1/2 hour or up to one day. On a floured work surface, roll out into a 12-inch disk about 1/8 inch thick and place into a pie plate.

Fill and bake according to your pie recipe. If a recipe calls for a pre-baked pie crust, pierce evenly around the crust with a fork and bake in a 400ºF oven for about 15 minutes or until golden brown. Makes one double crust or 2 single crusts.

Mom’s Fresh Peach Pie

Added by callimakesdo on August 30, 2009 in Desserts, Pies

Prep Time 30 Minutes Cook Time 15 Minutes

Servings 8

Difficulty Easy

Ingredients

• 1 cup Water
• 1 cup Sugar
• 4 Tablespoons (Heaping) Corn Starch
• 3 drops Yellow Food Coloring
• ¼ cups Fresh Lemon Juice
• 1 pinch Salt
• ¼ cups Butter (1/2 Stick)
• 6 whole Peaches, Peeled And Sliced
• 1 whole Precooked 9-inch Pie Shell

Preparation Instructions

Combine water, sugar, cornstarch, food coloring, lemon juice and salt in a medium saucepan. Whisk until combined. Stirring constantly, cook over medium heat until thick and almost hard to stir. Remove from heat and add butter; stir until melted and combined. Add peaches and gently fold to coat. Pour into precooked pie shell. Refrigerate for 4 hours to set.

Top with whipped cream and serve.