Banbury Tarts - An Old English Christmas Recipe For Today

The recipe for Banbury Tarts goes back centuries. Early recipes contained soaked raisins and sugar. Extra fruit was added to later recipes. My mother-in-law made these tarts every Christmas. She got the recipe from her English grandmother and it has been passed down to succeeding generations.

Centuries ago these mini pies were served at church gatherings and afternoon teas. They are also a thoughtful, labor-intensive gift. When you give these cookies to a family member, friend or neighbor, you are not only giving them a dessert, you are giving them the gift of time. Though they look sturdy, the tarts can break, so pack them in a box or tray for gift giving.

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Our family recipe begins with ground fruit that is refrigerated for a week. An old fashioned metal meat grinder was used to chop the fruit. Now, thanks to the invention of the food processor, you can make the filling in minutes. Thanks to crust mixes and refrigerated crusts, you don't even have to make the pastry. Of course, you always have the option of making your favorite crust from scratch.

There are many recipes for Banbury tarts on the Internet. Some use candied cirtus peel, while others call for dried figs. Butter may also be added to the filling, though this is not an ingredient in our family recipe.

I was surprised to learn that some cooks do not fold the dough circles in half. Instead, they make one-crust, mini pies. The baking temperature varies, too, and you can bake the cookies at 375 degrees for less time.

Remember to wash the grapefruit, orange and lemon before processing them. According to my mother-in-law's handwritten recipe, pound cake crumbs may be substituted for cracker crumbs. The juice in citrus fruit varies and, if the filling seems dry, add a little ore orange juice. Do not over-fill the tarts or you will have a big clean-up job on your hands. Banbury Tarts smell and taste like the holidays. Here is our historic family recipe.


1/2 pound currants

1 pound raisins (dark or golden)

1 large orange, juice and rind

1 lemon, juice and rind

3 tablespoons cracker crumbs (My mother-in-law used Ritz.)

1 cup sugar

1 large egg, room temperature

1 package refrigerated pie crust or frozen puff pastry

Extra sugar (regular or colored holiday sugar)


Cut the fruit into small pieces. Place in food processor. Add cracker crumbs, sugar, and egg. Pulse until mixture is combined, yet still has texture. Pour into food container and refrigerate for one week. Cut the pie crust into 2 1/2-inch or 3-inch circles. Put a rounded tablespoon of filling in the center of each circle. Fold crust over to make half moons. Crimp the edges with a fork and sprinkle tops with sugar. Bake in a 350 degree oven for 15-20 minutes, or until the crust is firm and lightly browned.

Copyright 2009 by Harriet Hodgson

Banbury Tarts - An Old English Christmas Recipe For Today

Harriet Hodgson has been an independent journalist for decades. She is a member of the American Society of Journalists and Authors, Association of Health Care Journalists, and Association for Death Education and Counseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from Amazon.

Centering Corporation has published her 26th book, "Writing to Recover: The Journey from Loss and Grief to a New Life" and a companion journal with 100 writing prompts. Please visit Harriet's website and learn more about this busy author and grandmother.

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5 Simple Healthy Fruit Dessert Recipes

You will be happy to know that not all desserts are going to do a lot of damage to your body. In fact it is not a bad thing to come back for seconds without feeling guilty. Using fruits in desserts is a great idea because not only do the natural sugars add to the sweetening of the dish, but they provide antioxidants necessary to combat fatal diseases such as cancer and diabetes that are not welcome in our lives. We especially love easy healthy desserts recipes. Life is complicated enough as it is without having to worry about how to make the dessert.

Here are 5 simple healthy dessert recipes that you will probably enjoy and are good for you at the same time

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Strawberries with Balsamic

Using balsamic with the sweetness of the strawberries makes for an excellent combination. Topping them with a meringue and a little sweetened yoghurt will be an even bigger treat. Just use natural sugar when you are making the meringues.

Caramelized Bananas

This is a really simple dessert. All you have to do is slice the banana in half. Add a small square of margerine to a pan and leave the banana in the pan for 1 minute on either side with a drizzle of honey.

Berry Frozen Yoghurt

This is a simple thing to do. Just mix everything together the night before and freeze it. The next day you have a fabulous dessert.

Lemon Granita

This is an old Italian favourite. Just add lemon, natural sugar and water together and place it in the freezer. Every hour take it out and then break the ice crystals up with a fork until they are fully formed. You can use different fruits here.

Baked Apple

People like having an apple baked in the oven for breakfast and others as a dessert. It tastes great stuffed with cinnamon, brown sugar and raisins.

Healthy Dessert Recipes

5 Simple Healthy Fruit Dessert Recipes

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Fresh Strawberry Pie with Chocolate Drizzle

Have you ever eaten strawberries dipped in chocolate? If so, you know how delicious they are, so delicious you can hardly stop eating them. The slightly tart flavor of the strawberries offsets the sweetness of the chocolate. Fresh Strawberry Pie with Chocolate Drizzle is based on this flavor combination. The recipe has been around for years and I have lightened it.

Pastry crust is high in fat so I used a chocolate crumb crust. I replaced the sugar with a Splenda-sugar blend. Instead of whipped cream I used "free" whipped topping. You must use really fresh strawberries for this pie, not bruised ones, so look them over carefully. Rinse the strawberries and dry them with a paper towel before you hull them. Chill the pie for two hours before slicing. Fresh Strawberry Pie with Chocolate Drizzle will be gone in the blink of an eye.

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2 cups whole strawberries

1 cup mashed strawberries

1 chocolate Ready Crust, made with Hershey's chocolate

1 cup Splenda Sugar Blend for Baking

1/2 cup water

1 tablespoon fresh lemon juice

4 tablespoons corn starch

1 8-ounce carton "free" whipped topping

Hershey's light chocolate syrup

Rinse, dry, and hull the strawberries. Arrange two cups of whole strawberries, pointed ends up, in the chocolate crust.

Combine 1 cup mashed strawberries, the Splenda Sugar Blend for Baking, water, lemon juice, and corn starch in a medium saucepan. Cook, stirring often, until glaze has thickened. Cool glaze for two minutes and pour over whole strawberries. Chill the pie until the glaze has set. Frost pie with whipped topping. Drizzle chocolate syrup in zig-zag lines over frosting. Makes 8 yummy servings.

Copyright 2006 by Harriet Hodgson

Fresh Strawberry Pie with Chocolate Drizzle

Harriet Hodgson has been a nonfiction writer for 27 years and is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Before she became a health writer Hodgson was a food writer for the former "Rochester Magazine" in her hometown of Rochester, MN. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD is available from A five-star review of the book is posted on Amazon. You will find another review on the American Hospice Foundation website under the "School Corner" heading.

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Perfect Apple Pie Starts With Perfect Pastry Crust

Everyone loves America's favorite dessert - apple pie. There are hundreds of taste-tested recipes for this wonderful dish, each one unique in flavor and texture. Some people like a traditional apple pie filling in a flaky crust, while others like the interaction of the apples with other fruits, crusts made from a variety of different ingredients, and non-crust toppings such as cheese or cookie crumbs. Making a homemade apple pie is easy with the right ingredients, recipes, and cooking techniques. It's next to impossible to make a poor tasting apple pie when you start with good, fresh ingredients. To make a great traditional style apple pie, however, you need to start with an amazing pastry crust.

Start your perfect pie crust with quality ingredients that have been refrigerated before you begin your pastry crust recipe. That means every ingredient including the flour. Any liquids going in the pastry should be ice cold. Use an all-purpose flour, not bread or cake flour, as neither is suitable to achieve a tender, flaky crust. Lard and shortening produce the best pie crusts. Using half butter and half shortening will result in a flaky pie crust with a rich buttery flavor. The flakiness in the pie crust comes from the fat that is used in the pastry recipe. Cut in your fat by using a pastry blender, or a fork, and just cut in the butter and shortening until the dough resembles tiny pea size pieces. When a recipe calls for water, substitute ice-cold sour cream or heavy cream and the result will be an even flakier crust.

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When the pie crust is the perfect texture and consistency, pat and press the dough into a ball, wrap in plastic wrap and place it in the refrigerator for 30 minutes. The refrigeration time relaxes the dough and makes the job of rolling it out into a perfect circle easier. Remove the dough from the refrigerator, place on a floured board and starting from the center carefully roll outward. Flour your rolling pin as necessary. Roll your dough into a circle that is 2-inches in diameter larger than your pie plate. Cover the dough again in plastic wrap, and refrigerate and additional 30 minutes.

Place your pie dough into the pie pan and trim the edges. Your pie dough is now ready for filling. Pay careful attention to recipe details as some pie crusts will need to be pre-baked, need small holes pricked in the bottom of the pie crust to allow steam to escape, or have the edges covered with foil to avoid the crust from overcooking. When you start with the perfect pie crust you are on your way to the perfect apple pie.

Perfect Apple Pie Starts With Perfect Pastry Crust

Take a local cooking class and learn how the professionals make amazing pies and desserts, or head over to and select an apple pie recipe from the finest tasted apple pie recipes the world has to offer.

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Easy Chocolate Pie Recipe - Fabulous Chocolate Fudge Pie

This pie looks very decadent, and maybe it is, but it's really just a gigantic warm fudge brownie in a pie crust. I doubt that there will be many leftovers for this one.

To make this dessert you'll need: 1 frozen deep dish pie crust, butter or margarine - softened, packed brown sugar, 3 eggs, 1 package semisweet chocolate chips - melted, dry instant coffee, vanilla, flour and coarsely chopped walnuts.

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Preheat oven to 375 degrees.

Partially bake pie crust for 5 to 7 minutes.

In a large bowl, use an electric mixer on medium speed to beat 1/2 cup of butter and 3/4 cup of brown sugar until light and fluffy. Beat in 3 eggs, one at a time, beating well after each addition.

Add in the melted chocolate, 2 teaspoons of instant coffee and 1 teaspoon of vanilla; mix well. Stir in 1/2 cup of flour and 1 cup of chopped walnuts.

Pour the brownie mixture into the partially baked crust. Bake for 25 to 30 minutes or until set. Serve warm with whipped cream or ice cream.

Makes 10 servings.

Bonus Recipe: Easy Neapolitan Pie

To make this dessert you'll need: 1/2 gallon of Neapolitan ice cream - slightly softened, 1 pre-made chocolate crumb crust and 1/2 cup of hot fudge topping.

Scoop half of the ice cream into the crumb crust. Using the back of a wooden spoon, press the ice cream down gently into shell and spread evenly. Drizzle 1/4 cup of the fudge topping over ice cream.

Layer the remaining Neopolitan over fudge topping; pressing down lightly again. Drizzle on the remaining fudge topping.

Cover with aluminum foil or plastic wrap and freeze for at least 4 hours or until firm.

Makes 8 servings.

Easy Chocolate Pie Recipe - Fabulous Chocolate Fudge Pie

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Easy Chicken Recipe - Chicken Pies With Rice Crusts (And it is Diabetic Friendly!)

Chicken is economical, easy to prepare, and healthy, making it one of the most often prepared items in our kitchens. If you are tired of serving chicken the same old ways, check out this recipe for a new idea in your family meal planning. This recipe for Chicken Pies in a Rice Crust is a great way to serve chicken.


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Rice Crust:

1 cup raw brown Basmati rice

2 cups chicken stock

1/3 cup chopped pecans or almonds

2 tbsp chopped chives or green onion tops, finely chopped

2 tbsp toasted sesame seeds

Salt and pepper to taste

2 egg whites

Wash rice. In a large saucepan with a lid, bring the chicken stock to a boil. Stir rice into boiling stock and bring back to a boil. Lower heat to simmer, add lid to pan and cook 45 minutes, until rice is tender and stock is absorbed. Preheat oven to 375 degrees. Cool rice to lukewarm and add pecans, chives, sesame seeds, salt, pepper, and egg whites. Pat onto the bottom and sides of 4 individual quiche dishes to form crusts. Bake in a 350 degree oven for 10 minutes.

Chicken Filling:

4 large skinless, boneless chicken breasts

1 tbsp olive or canola oil

1/2 tsp salt

1/4 tsp fresh ground black pepper

1 cup water

8 tbsp Worcestershire sauce

1 tbsp Dijon mustard

2 garlic cloves, crushed

Cut chicken into small chunks. In a large frying pan, heat oil. Add chicken and cook to a golden brown. Season with salt and pepper. Remove chicken from pan and allow to drain on paper toweling. Wipe any excess oil from the pan. Return pan to heat and deglaze with water and Worcestershire sauce. Add mustard and garlic; bring to a boil. Lower heat to simmer, add chicken back to pan and cook for 5 minutes. Fill the rice crusts with the chicken mixture.

Yield is 4 servings at 490 calories, 45 g carbs, and 37 g protein each making this a good chicken and rice dish for diabetics.


Easy Chicken Recipe - Chicken Pies With Rice Crusts (And it is Diabetic Friendly!)

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Marinated, Grilled Chuck Steak Recipe

A couple of weeks ago, my wife Sue came home from one of our local
supermarkets with a couple of chuck steaks. A young guy in the meat
department had given her a pitch describing the virtues of chuck
steak and how flavorful it is. I had always considered chuck steak
to be inferior for grilling purposes, but I decided to challenge
myself: Could I take these chuck steaks and turn them into a good
presentation from the grill? Well, I passed the test with flying
colors. These steaks tasted great! I grilled these on George
Foreman electric grill, but you can prepare the steak on a large
cast iron frying pan as well. You'll find the flavor from the marinade to be very tasty and not overpowering. There are some fantastic layers of flavor going on.


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2 approx. 1" thick boneless chuck steaks (approx. 1.5 lbs. total)

For the marinade:

2/3 cup olive oil

1/3 cup red wine vinegar

1/3 cup soy sauce

2 tbsp. brown sugar

3 cloves minced garlic

1 tbsp. dried parsley leaves

1 tsp. coarsely ground black pepper

1 tsp. dried rosemary leaves

1 tsp. dried mint leaves

Put all marinade ingredients in a bowl, or a two-cup measuring cup,
and stir with a spoon until ingredients are thoroughly blended
together. Tenderize the meat by poking repeatedly with a fork.
Place steak and marinade in a large freezer bag. Coat the steak
well with the marinade. Seal the freezer bag and place in a bowl.
Chill in refrigerator and marinate the meat for at least 4 hours
and up to overnight. Grill steaks to preference.

Copyright © 2008 Lee Griffith. All rights reserved.

Marinated, Grilled Chuck Steak Recipe

ABOUT THE AUTHOR: Lee Griffith, a.k.a. "Griff" is the author of several blogs. Griff describes himself as a "former kitchen klutz" who now has a passion for cooking and developing great recipes. Griff would like to send you a FREE E-BOOK with 32 great chili recipes, along with a free recipe every week via email. To receive, simply click on

Check out "Griff's Recipe Report" at

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Chocolate Pudding Recipe- Homemade Chocolate Pudding Recipe

This is a great tasting homemade chocolate pudding that is also low in fat. You can adjust this recipe to suit your own taste.

3/4 cup sugar

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1/3 cup baking cocoa

1/4 cup cornstarch

1/8 teaspoon salt

3 cups fat free milk

1 (5 oz.) can evaporated milk

1 oz. German sweet chocolate, grated

1 teaspoon vanilla extract

1/4 cup whipped topping


In a large, heavy saucepan, combine the sugar, cocoa, cornstarch and salt. Gradually stir in the fat free milk and evaporated milk. Bring to a boil over medium heat. Cook and stir for 2 minutes or until pudding is thickened.

Remove from heat. Stir in the grated chocolate and vanilla. Spoon pudding into dessert dishes. Serve warm or cold with a dollop of whipped topping.

=> Chocolate Pudding Recipe: Quick and Easy Chocolate Pudding Recipe

This is a rich and delicious pudding that you make in your microwave. Tastes better than the instant pudding you buy in a box. For an extra treat, you can fold in bananas, or, fold in whipped cream to create a yummy chocolate mousse.

1/2 cup white sugar

1/3 cup unsweetened cocoa powder

3 tablespoons cornstarch

2 cups milk

2 teaspoons vanilla extract


In a microwave safe bowl, whisk together the sugar, cocoa and the cornstarch. Whisk in the milk, a little bit at a time, so the mixture doesn't have any dry lumps.

Place the pudding in the microwave and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for another 2 to 4 minutes, or until pudding is shiny and thick. Stir in the vanilla.

Place a piece of plastic wrap directly on the surface of the pudding to prevent a top layer of skin forming. Chill in the refrigerator. Serve cold.

=> Chocolate Pudding Recipe: Devine Chocolate Pudding Cake Recipe

This chocolate pudding cake recipe is a chocolate lovers dream. You will be happy when you taste this rich, delicious and moist cake. Each bite is to be savored. This will truly become one of your favorite cake recipes.

1 (18.25 oz.) package devil's food cake mix

1 (3.9 oz.) package instant chocolate pudding mix

1 cup sour cream

1 cup milk

1/2 cup vegetable oil

1/2 cup water

4 eggs

2 cups semisweet chocolate chips

6 tablespoons butter

1 cup semisweet chocolate chips


Preheat oven to 350 degrees.

Grease and flour a 10-inch bundt pan.

In a large bowl, combine the cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat all ingredients for 4 minutes. Stir in 2 cups of chocolate chips.

Pour batter into the prepared bundt pan. Bake for 50 to 60 minutes, or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes inside the pan. Remove cake from pan and let cool on wire rack, until cake is cooled completely.

Cake Glaze

In a double boiler, saucepan or microwave oven, melt butter and 1 cup of chocolate chips. Stir until glaze is smooth. Drizzle over top of cake.

Note: You can use powdered sugar instead of the glaze.

=> Chocolate Pudding Recipe: Chocolate Chip Pudding Cookie Recipe

This recipe makes moist and delicious chocolate cookies that you'll make again and again.

1/4 cup white sugar

2 eggs

1 teaspoon vanilla

2 1/4 cup flour

1 (12 oz.) package chocolate chips

3/4 cup brown sugar

1 cup butter

1 teaspoon baking soda

1 small package vanilla instant pudding


Preheat oven to 350 degrees.

In a large bowl, combine all ingredients. Mix until well blended. Drop cookie dough onto a baking sheet. Bake for 6 to 8 minutes.

=> Chocolate Pudding Recipe: Double Chocolate Pudding Pie Recipe

If you follow this recipe exactly, you will make a fantastic chocolate pie. I'm gonna say that this may be the best chocolate pie you've ever tasted - yes, it's that good.

1 prepared 9-inch pie crust, baked

1 1/2 cups white sugar

1/3 cup cornstarch

1/2 teaspoon salt

3 cups milk

3/4 cup semisweet chocolate chips

2 (1 oz.) squares unsweetened chocolate, chopped

4 egg yolks, beaten

1 tablespoon vanilla extract


In a 2-quart saucepan, combine the sugar, cornstarch and salt. Gradually stir in the milk. Add the chocolate chips and the unsweetened chocolate. Cook over medium heat; stirring constantly, until mixture thickens and boils. Boil another 1 minute; stirring constantly. Remove from heat.

In a medium heatproof bowl, add in the egg yolks. Gradually pour in half of the warm chocolate mixture; whisking constantly.

Whisk the egg yolk mixture back into the chocolate mixture sitting in the saucepan. Cook the chocolate mixture over medium heat; stirring constantly. Bring to a boil and boil for 1 minute. Remove from heat. Stir in the vanilla extract.

Pour chocolate mixture into the baked pie shell. Press a layer of plastic wrap onto the filling. Refrigerate for 4 hours or no longer than 48 hours. Remove the plastic wrap before serving. Top with whipped cream.

Chocolate Pudding Recipe- Homemade Chocolate Pudding Recipe

Brownies, Cheesecake, Fudge and more . . .


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My Famous and Easy to Make Sweet Potato Pie

The smell of a hot fresh sweet potato pie on Thanksgiving is one of the best smells in the world. I've always looked forward to homemade pies on the holidays. It's my favorite dessert besides banana pudding. If this is your favorite pie and you don't know how to make it. This recipe is the easiest to follow. If you just want to impress someone with some homemade cooking my recipe will win the award. The ingredients are very simple and inexpensive. Hope you enjoy and are looking out for more of my recipes. With this recipe you can make three sweet potato pies. You will need:

  • Five large sweet potatoes
  • 1 cup of flour
  • 2 cups of sugar
  • 3 eggs (large)
  • TBSP of cinnamon and nutmeg
  • 1 stick and a tbsp of butter
  • TSP of salt
  • Three original pie crusts.
  • Large bowl

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First rinse potatoes with warm water. Get a large pot and boil water, put the potatoes in the boiling water and let boil for about at hour and a half. Until tender. While the potatoes are cooking turn the oven on 300. Sit the butter out on counter to soften. Once potatoes are done, let them cool off.

Peel all the skin off of the potatoes. Put them in a bowl and smash them with a potato smasher whisk or whatever you have. Try to get it creamy like mash potatoes. Add your butter, eggs, nutmeg, salt, cinnamon and a cup of sugar. Add in a half of cup of flour and stir. Then add the rest of the flour, mix well. Taste and see if it's tasting like that good old sweet potato pie. If you need more sugar add it. Adjust to your taste; add a little more of each to get that taste you want if needed.

I don't believe in measuring, I'm good when it comes to putting in the right amount of ingredients. It runs in my family. We all are great cooks and soul food is our specialty. All you need when it comes to making home cook meals is the right amount of love and soul that's the secret to great cooking. Now, that the entire pie filling is ready you are ready to fill in your pie crusts. Pour filling into to the pie crusts. Do not over fill, leave enough room inside the crust so that the pie will rise and not drip out of the pan inside the oven. Tip: You can spray a little butter flavor cooking spray into the crust to give it that butter tasting flavor.

Put the pies into the oven and let cook for an hour. When done the top of the pie should be a nice brown color. Let cool for a half an hour or serve fresh out of the oven. That's how you make sweet potato pie. Hope you enjoy and it's um, um, so good. Remember eat in moderation.

My Famous and Easy to Make Sweet Potato Pie

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Convection vs Conventional Ovens - What's the Difference?

If you are in the market for a new oven and you've already begun shopping for one, you've probably noticed that there are a few different types. Two of the most popular types are conventional and convection, and many newer ones have the option of cooking food in either fashion depending on the set mode. The difference in these two types is the way in which the heat in the oven is dispersed during the cooking process.


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A convection oven uses a fan which is usually located on the back side. The purpose of the fan is to force the heated air inside and circulate it around the item being cooked. The heated air is constantly pushed over and around the food, and therefore a convection oven cooks food much faster than a conventional one.

Not only does a convection oven cook food more quickly than a conventional, but it can also thoroughly cook food at lower temperatures. The average amount of time saved when cooking with a convection oven is about 20 percent of the food's normal cooking time. The temperature a it uses to cook food is also about 20 percent lower than a recipe's suggested cooking temperature.

Typically, convection ovens are known for their popularity in the restaurant industry as well as in commercial cooking facilities. However, it is becoming more popular for individuals to own convection ovens in their homes... or at least a conventional one that can switch to a convection mode upon request.

Convection ovens are speedier and more efficient than conventional, and therefore may be more expensive. However, professional chefs from around the world swear by them and rely on them for delicious tasting food. Also, since the air circulation in a convention oven is the same throughout, food will cook at the same rate no matter where it is placed in the oven... on the top or bottom rack or near the front or back.


Traditionally, most personal residences in the United States come equipped with a modern conventional ovens. These are the most common type, and are used every day by men and women to cook all sorts of meals, desserts, breads, and many other types of food.

Conventional ovens are similar to convection ones in that they both cook food using heat. They both have the ability to use either gas or electricity, depending on the hook-up in a home. Some may have the versatility to use either gas or electricity simply depending on what is plugged in to them, and some are made to be either gas specific or electricity specific.

The most obvious difference between conventional and convection is the fact that in conventional, air is not forced throughout the oven on a constant basis with the aid of a fan, as it is in convection.

In a conventional oven, the heat circulation in the oven can become blocked by pots and pans inside of the oven. The blocking of the heat can cause uneven cooking. Uneven cooking is especially noticeable when both the bottom and top racks in the oven are being used at the same time. The items on top will cook faster because heat rises to the tops of conventional ovens and when there is a lot in the oven, the heat gets trapped there.

There are pros and cons to both conventional and convection ovens. Conventional ovens have been serving people for years and years and food has been cooked successfully in them for many decades. Convection ovens have many followers and fans, but these types of ovens can be hard to get used to... especially for novice cooks.

Convection vs Conventional Ovens - What's the Difference?

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Easy Crock Pot Recipes for Chicken

Chicken crock pot recipes are very popular. There are many great recipes to choose from, but with all of the options which ones do you fix for your family?

Some of the easiest crock pot recipes for chicken are of course the old standards such as chicken noodle soup or chicken stew. You can jazz your menu selection up a bit however by searching online for chicken recipes.

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Once you start searching, you're going to discover that there are crock pot recipes for just about every food that can be imagined. Lasagna, pot pies, cake, breakfast, candy, pizza, name it, there's probably a recipe for it.

Here are some of our favorite easy recipes for chicken.' We know you're going to love them:

Barbecue Chicken Recipe

1 frying chicken, cut up or quartered

1 can condensed tomato soup

3/4 cup chopped onion

1/4 cup vinegar

3 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon sweet basil

1/4 teaspoon thyme

Put chicken in pot. Combine all other ingredients and pour over chicken. Cover and cook on low setting for 6 to 8 hours. Serves 4.

Chicken Pot Pie Slow Cooker Recipe

3-4 boneless skinless chicken breasts

2-3 cans of cream of chicken soup

1 cup of milk

4 medium potatoes

1 bag or box of frozen peas and carrots

1 small onion diced

sage, oregano, basil, parsley, paprika, ground pepper

2 packages Crescent rolls

Put Chicken breast, soup, milk, potatoes, onion and all spices into slow cooker. Cook on low for 4-6 hrs stir in a bag of carrots and peas; cook for 10-15 minutes. Put onto a pie plate. Unroll Crescent rolls and place on top of the pie. Cover the top with dough. Cook for 10-15 minutes in the oven according to crescent roll package.

Easy Crock Pot Recipes for Chicken

Find more easy crock pot recipes for chicken.

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How to Cook Patty Pan Squash

"Awww, how cute," is the reaction of some people upon being introduced to patty pan squash. Also called scalloped squash, they are part of the summer squash family but the smallest of the lot, measuring as little as an inch across.

Patty pans are a light green when young but shade toward white when mature. Their shape has been compared to that of a flying saucer. You can find them in the stores and farmer markets from summer into early autumn. Choose the smallest ones available if you want the best taste and texture. If you handle them carefully, you can store them in the fridge for up to 6 days.

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Patty pan squash is a great source of vitamins C and A, as well as folic acid. A cupful of this squash has less than 30 calories.

You needn't make a fuss over cooking patty pan squash. Just keep it simple. To cook patty pans whole, wash them well, place in a steamer basket over some boiling water, and steam 4 to 6 minutes or until tender (test with a fork).

As an alternative to steaming, you can try roasting patty pan squash in your oven. It's almost just as easy. Get a pound's worth of patty pan, trim off the skin, and cut each squash into halves or quarters. Toss with a couple of teaspoons of olive oil and a little salt. Place the patty pan pieces on a baking sheet and roast on the top rack of a pre-heated oven (420 degrees) until they are tender enough to pierce with a fork, which will be about 10 to 15 minutes.

Patty pan squash is also excellent when sauteed. Slice three or four medium-sized squash along their diameter, drop into a pan on top of the stove, add a tablespoon of butter, and sautee until the slices have browned on one side. Turn and continue sauteeing until the second side has browned. If you like, you can toss the sauteed patty pans over cooked pasta.

How to Cook Patty Pan Squash

Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah's article where she reveals her source for the most mouth-watering secret restaurant recipes in America:

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Filipino Food Party Planning

So you're planning a little get-together for your friends, and you've got a mental list of foods to serve and people to invite. If you think planning a party is that simple, you're in for a surprise. For one thing, there's no such thing as a 'little get-together' when you're in the Philippines. Filipinos love a good party, and they'll go great lengths to have a feast every chance they get.

Unfortunately, we're a bit less enthusiastic about putting the party together. How do you know which foods to serve, or how to go about making them? No worries-Filipino parties are really quite simple, even if they're always bigger than expected. Filipino cuisine is very diverse, so you won't run out of choices, and as long as there's lots of food, your guests will be more than happy.

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Unconvinced? Here are some useful Filipino food planning tips you can use for your next get-together.

Plan in courses

Ever been to a party where there was too much dessert but not enough of the main course? It's a common mistake among party planners-they'll make a quick list of foods they like and then run to the grocery store. Avoid this mistake by planning the entire meal by course. Do you want to serve appetizers or go straight to the main course? How many desserts do you need? If you have more than two main dishes, you don't need a lot of appetizers. You can serve a variety of Filipino desserts recipes or prepare one large dessert, such as a pie or cake.

Mind the time

If your party is in midmorning or late afternoon, you don't need a full-course meal because your guests will just have eaten. Instead of heavy Filipino food recipes, serve a range of different appetizers or finger foods. Not only is it more convenient, it also allows them to mingle while enjoying your meal. Be sure to add variety, as people can get tired of one dish fairly quickly.

People's appetites change with the time of day, so plan accordingly as well. About 10 appetizers per person per hour is appropriate for lunch parties. People are generally hungriest during dinner hour, so if you're holding the party then, have at least 14 munchies per person. If you're hosting in the afternoon, you'll need about half as much.

Don't serve it all at once

There are few things worse than running out of food when you're hosting a party. Of course, the safest way out is to overestimate-besides, you can always use the leftovers for next week's meals. But what if you're on a tight budget? The best alternative is to portion each course. For example, you can serve appetizers first, the main courses next, and dessert last. Don't put out all of your food at once. When everyone has eaten, fill up your table with all the courses. That way, when they're all full, they can simply go back to the table and pick their favorites.

Overbuy the drinks

You can get away with making just enough food, but it's best to play safe when it comes to beverages. You never know how much your guests will want to drink. To save money without going cheap, prepare a nice punch or a few decent cocktails and stock up on cheaper drinks like beer, juice and soda. Get creative by mixing your own drinks-there are several low-cost Filipino recipes for party beverages. If you're buying mixers, get them in smaller bottles so you don't waste the unfinished bottles.

During the party, serve the fancy drinks first, then get out the canned or bottled drinks when everyone's had their fill. That way, everyone can try the cocktails and freshen up with the drink of their choice later on. Keep the drinks in an ice box. Be sure to stock lots of ice-about one pound per person-for outdoor or morning parties.

Prepare take-home containers

When the party's over, a lot of your guests will want to take home some of your leftovers. Don't go scrambling around for spare containers, which most likely won't be returned anyway. When shopping for the party, pick up a pack of food bags or disposable plates. Give them to your guests when they want to take home some food. It's more convenient for both parties-you don't risk losing your best plates, and they can stuff the food in their bags instead of carrying a large platter all the way home.

Filipino Food Party Planning

Carlo Villamayor is the owner and co-author of the Filipino food [] blog, A devoted cook, he makes it his personal mission to spread the joy of Filipino recipes [] with food lovers the world over. Bon appetit!

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How to Treat your Arthritis Naturally

How to Treat your Arthritis Naturally

Arthritis is pain in the fingers, knees, elbows, hips jaw-any place in
the body where there is a joint between bones. It can be very painful. This
because joints are surrounded by many nerves and the nerves are needed to make
the complicated joints work properly. There are many forms of arthritis like
Osteoarthritis or Rheumatoid; to name just two, but we are not going into that
now. What we are looking at here is natural remedies.

Pie Recipe

A lot of arthritis sufferers very often turn to natural herbal remedies
and botanical methods to gain release from their symptoms. But do these
natural alternatives do what they promise? Can you find relief from herbal
supplements? There are many herbs and such like that has shown some promise in
helping treat the symptoms of Rheumatoid arthritis and we will just look at a
few of them:.

Thunder god vine

A supplement that is derived from a perennial vine that is
native to Asia, also in areas of China, Korea, and Japan. The root is peeled
away to make this herbal supplement and is by tradition, been used to treat
autoimmune illnesses and inflammatory conditions. It has been find by research
that thunder god vine does indeed contain anti-inflammatory activity, and some
immune-boosting activity has also been discovered. One clinical trial carried
out at the University of Texas Southwestern Medical Center found that roughly
80 per cent of those patients who were given a high dose of the plant
supplement found that their Rheumatoid arthritis symptoms got better
considerably. However, researchers have found that this and other studies are
too small to prove the true efficacy of this plant-derived supplement.


To take away the pain of gout, eat 6-8 cherries per day. They can be
tinned, frozen or fresh. This is a Japanese treatment, which they have used
for centuries. They also boil the cherries down into a syrup which makes a
strong sweet drink. The cherry is a very good source of magnesium (which is a
natural painkiller) and potassium. The potassium acts as a diuretic, reducing
inflammation by ridding tissue of fluid.

Dandelion leaves

One of the best remedies for treating arthritic conditions probably
grows right in your backyard: fresh young dandelion leaves. Because of the
high vitamin A and C content, when eaten raw in salads, these greens help the
body to repair damaged tissues and help the liver clear toxins out of the
blood. European herbalists have used these anti-pain dandelion recipes for
many years. Older leaves should be steam or sauté - like spinach, this is
because they are too tough to eat raw. You can also improve the taste by
cooking with garlic or add olive oil for a tasty dish. Dandelion can also be
made into a tea: Steep, just 1 teaspoon of dried leaves or 3 teaspoons of
fresh leaves in 1 cup of boiling water. Or make a coffee-like, but
bitter-tasting, beverage by boiling, and then straining, 4 ounces of fresh
root in 2 pints of water. Taken daily, this is a good guard against winter

Desert devil Devil's-claw

An ominous-sounding cure - comes from the Kalahari Desert of South
Africa. For at least 250 years, the Hottentots, Bantus, and Bushmen (all
native tribes of this region) have treated arthritis pain with this large
claw-like fruit that can trap and injure livestock. The tribesmen's favourite
method is to draw an extract from the root and brew it into a tea.
Alternatively, devil's-claw can be dried, powdered, and taken in tablet form.
Recent French and German studies found that the pain-relief of devil's-claw is
similar to that of cortisone. The root acts mainly as an anti-inflammatory, an
effect of harpagoside, its active ingredient. Preparations using the whole
plant work even better because it contains additional compounds, such as
flavonoids, that enhance the anti-inflammatory effect. Devil's-claw is
available in many forms through most mailorder herb companies and health food


The British, known for their fondness for sweets, swear by crude
blackstrap molasses dissolved in water. When taken every morning, they say
this preparation eases and even eliminates pain in the joints. This is some
feat in England! (Cold, damp climates usually aggravate a case of arthritis.)
The molasses is an excellent source of minerals, including iron, potassium,
and magnesium. It is also a concentrated sweet. So it is important to rinse
your mouth out or brush your teeth after using this treatment. Otherwise, you
may be trading one pain (arthritis) for another - a toothache!

Cooper bracelets

This does vindicate old wives. Until recently, Western doctors dismissed
as folklore the idea of wearing copper bracelets as a way of treating
arthritis. Indeed, there are many doctors who are still sceptical. Researchers
in Australia, however, have found that copper, when coupled with aspirin, is
more effective than aspirin alone in treating the pain of arthritis. Since
many substances are absorbed through the skin, there may be some truth in this
old wives' tale. Cooper bracelets are available all over the net.


Ginger is very effective in the treatment of arthritis and a host of
other ailments. Recent medical research in Holland has indicated that this,
too, is much more than just myth. Eating ginger does, according to the Dutch
doctors, help alleviate arthritis pain. Use the ginger with anything...soups,
sauces, or salads.

Bee Stings

An arthritis therapy that may sound more like a punishment was used
2,000 years ago by Hippocrates - bee stings. Once considered to be the leading
cure for rheumatism, arthritis, and gout, bee stings were used for centuries
by ancient Europeans.Based on this traditional therapy, scientists in
Switzerland, France, Germany, and Great Britain devised a treatment that
employed a series of injections of the venom- using either a hypodermic needle
or a live bee! The bee venom, like many noxious substances, stimulates the
immune system to release inflammatory substances. This is known as the counter
irritation theory.

Saint Hildegard's Ointment

Hildegard was a mystic from 12th century Germany whose wisdom still
holds true to day. She said " Detoxify, purify, and regenerate the whole
organism." Hildegard's recipe for an arthritis ointment was to take 4 parts
vermouth, 2 parts deer fat, and 2 parts deer marrow, and mix it into a salve.
This ointment was massaged on the painful joints while the sufferer sat in
front of an elmwood fire. The warmth of the fire and the stimulation of blood
flow from the massage were really the important parts of the treatment. So if
you cannot get your hands on any deer fat. goose fat is a much better option
and is available all over the net. To get rid of the rheumatic toxins that
caused pain, Hildegard prescribed eating fragrant, raw quince. The fruit can
be cooked in water or wine, baked in a cake or pie, or made into jellies and
candy ( this is popular today during holiday seasons). Hildegard's advice to
gout sufferers was to slowly chew (before breakfast) 1 to 3 teaspoons of
celery seed powder mixed with spices such as rue, cloves, and saxifrage. For a
better taste, the celery powder can be sprinkled on bread with quince jelly.
Celery is a diuretic, and the loss of excess fluid can reduce the inflammation
associated with the arthritis. Rue contains ruin, which can strengthen blood
vessels (preventing them from leaking fluid into tissue and thus preventing
inflammation).Warning: Don't use rue during pregnancy. It can bring on

Aloe Vera

Aloe, by its self does not cure or heal anything; it is the
beneficial effects of over 200 different nutritional constituents and the way
they react to help reduce inflammation and pain which promote healing. Aloe
Vera gives a great boost to the immune system and energy levels. So, In other
words.....Aloe Vera provides the body with the right agents to take care of
itself and to restore and repair body functions and the body's own healing

Many people think that because they are taking an herbal supplement or
botanical-based drug therapy, there will be no side effects. The truth is that
herbal supplements can be quite powerful and can have strong side effects.
Many if not most of all conventional drug therapies are derived from plants
and herbs.

The bad news is that there is not enough sufficient research to
conclusively prove the efficacy of many of these herbal supplements and
botanical-based drugs. Before you try any herbal supplement, it is
important that you discuss its use with your doctor.

How to Treat your Arthritis Naturally

Richard is the webmaster for: []

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Pumpkin Cake Recipe

Pumpkin pie has always been a favorite dessert for the Thanksgiving and Christmas holidays. But have you ever tried a pumpkin cake recipe? Baking a cake made with pumpkin adds a new twist to making a traditional pumpkin pie, and it tastes just as delicious. Of course if the holidays just would not be the same without a pie, you can always make both. Below is a wonderful recipe for pumpkin cake and cream cheese icing.

Pumpkin Cake

Pie Recipe


16 ounce can pumpkin

4 eggs

1 1/4 cup oil

2 cups sugar

1 teaspoon salt

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons cinnamon

2 cups flour

1/2 cup coconut

1/2 cup black walnuts (or any kind of nuts you prefer)


Mix the canned pumpkin, eggs, oil and sugar together. Add the salt, baking powder, baking soda, cinnamon and flour, then mix well. Stir the coconut and walnuts into the mixture. Bake at 350 degrees for 45 minutes.

Cream Cheese Icing


1/2 stick butter or margarine, softened

8 ounces cream cheese, softened

3 cups powdered sugar

1 teaspoon vanilla

1/2 cup coconut

1/2 cup nuts


Mix together the butter or margarine, cream cheese, powdered sugar and vanilla. Spread icing on cooled cake and sprinkle the coconut and nuts on top. (Coconut and nuts can be omitted if desired.)

This pumpkin cake recipe is very simple to prepare and you won't be spending all day in the kitchen making it. Add this dessert to your holiday menu for a tasty and special pumpkin surprise you and your guests will love.

Pumpkin Cake Recipe

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Delicious and Nutritious Coconut Pie (Buko Pie)

Coconut pie or buko pie is a traditional Filipino pie. It is filled with strips of tender and young coconut meat. Back in college, my classmate who is also my best friend visited the Philippines with his family and brought back a delicious pie made from coconut. He came home alone because his parent decided to extend their visit and since I'm his best buddy, I picked him up from the airport. When we arrived home, he opened his knapsack and pulled out a little box that is slightly dented and damaged from the cramped space in his bag. I asked him what it was and he said that it is coconut pie from the Philippines. It didn't look that much since the box was dented but when I opened it, I saw a beautiful little brownish white pie that smells so inviting. I took my first bite and my buddy grabbed it and took his. I instantly fell in love with it and wanted it all for myself but my friend didn't gave up that easily.

Two years passed and my friend wanted to visit the Philippines once more so I decided to tag along. We went to Manila and ate all the Filipino food that our bellies can take but something was still missing. Suddenly, all came back and I know what I was craving for... We asked around and was directed to Laguna Province which is about two hours away from Manila. The person we asked said that buko pie or coconut pie is one of the most must-try product and a specialty of Laguna Province. The next morning we were off to Laguna province to the town where buko pie is famous. We didn't come unprepared and have studied some Filipino sentences in hope to get buko pie at a discounted price. We learned from a Filipina lady who we met at the mall to say to the sales lady "magandang araw ale, magkano buko pie, pengi discount ha" (good day miss, how much for a pie, give me a discount). We memorized the sentence but totally forgot about the word "ale" (miss / female) and have constantly repeated the sentence even to guys who were selling the pie. We were able to buy 12 boxes but didn't get a big discount, probably it was because we kept on repeating the word "ale" to the dude where we bought the pies.

Pie Recipe

I searched around and found this coconut pie recipe and have successfully tried it many times. It took me several tries to come close to the real coconut pie that we bought from Laguna province but practice makes perfect and I'm getting very close to the real thing.



- Two cups all-purpose flour

- One tsp. salt

- 2/3 cup shortening

- One egg yolk

- One tablespoon vinegar

- 1/4 cup water


- Four cups strips of coconut meat

- One cup coconut water

- One can (300 ml.) Sweetened Condensed Milk

- 2/3 cup cornstarch



- Blend flour and salt in a bowl. Cut in shortening using two knives or with a pastry cutter.

- Combine egg yolk, vinegar and water. Slowly add the liquid to the flour mixing until dough is mixed well and can be handled.

- Divide dough into two parts with one part slightly bigger than the other. Roll bigger dough to about two inches larger than a 16-inch pie plate.

- Fit dough into a pie plate letting sides hang.

- Roll out remaining dough for the crust.

- Set aside.


- Combine filling ingredients in a thick saucepan.

- Cook stirring constantly until thickened. Cool then pour into prepared crust.

- Cover with top crust; flute or crimp edges together to seal.

- Bake for an hour at 425 degrees F.

Best served hot but I prefer eating it cold since it reminds me of my good old college days...

Delicious and Nutritious Coconut Pie (Buko Pie)

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Ultimate Chocolate Cake Recipe

Hershey's "Perfectly Chocolate" chocolate cake recipe

There are varieties of chocolate cake recipes to choose from. If you are someone who loves deserts, you will enjoy this chocolate cake recipe. It is called "Perfectly Chocolate" cake. It is a very simple recipe that anyone can make. All you need are the right ingredients and you are all set and ready to go. Try this new recipe for someone who is expecting a birthday anytime soon. This is one of the most delectable cake recipes out there. Here are the ingredients and the direction for creating this easy to make cake.

Pie Recipe


2 cups sugar
3/4 cup Hershey's Cocoa
1-1/2 tsp. baking soda
2 eggs
1/2 cup vegetable oil
1 cup boiling water
1-3/4 cups all-purpose flour
1-1/2 tsp. baking powder
1 tsp. salt
1 cup milk
2 tsp. vanilla extract

"Perfectly Chocolate" Chocolate Frosting


First Step: You need to grease up and flour at least two 9 inch round shaped baking pans.

Second Step: Combine all the dry ingredients together which are the sugar, cocoa, flour, baking soda and salt in a large container. Then combine all the wet ingredients together which are the eggs, milk, vanilla extract and vegetable oil. Beat them together on a mixer at medium speed for at least 2 minutes. Add boiling water into the mix. You will have a thin batter texture. Pour the whole thing into the baking pans that are already prepared in advance.

Third Step: Place it in the oven for half an hour or more. Insert a toothpick and take it out to see if it is clean. That is how you know it is ready. Wait for 10 minutes and then take it out of the oven. When it is completely cool you can start applying the frosting. It should be at least 10 to 12 servings.


There are different procedures depending on how you plan to serve the dessert. There are four different ways to serve it. You can choose from one-pan, three layer, Bundt or cup cakes.

The recipe to make the "Perfectly Chocolate" frosting is in the following:

1/2 cup or 1 sticks butter or margarine
2/3 cup Hershey's cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp. vanilla extract

All you need to do is melt the butter or the margarine. Then mix in the cocoa. Add the powder sugar and milk into the mix. If necessary add extra milk. Then finally add in the vanilla extract. There you go, your frosting is made. It should be enough to cover the whole thing. That is how simple it is to make this beautiful dessert. It required just several simple ingredients in order to make it.

Ultimate Chocolate Cake Recipe

I've been collecting, trying and testing out chocolate cakes and cake recipes since I was a small girl, and, like most small girls I have my favourite! Over the years I've narrowed it down to this one being the ultimate chocolate cake recipe!

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Chicken Recipe - Honey Baked Chicken

Chicken is such a versatile meat and baking it is one of the simplest ways to cook it. If you want to try a delicious baked chicken recipe, what about using honey to add sweetness to the bird? There are lots of different ingredients you can use if you want to bake your chicken but honey is certainly one of the most flavorful.

Actually, this ingredient is used in a lot of similar recipes to add a distinctive flavor as well as the sweetness you would expect. If you have never made a savory recipe with it, try this one. Most people have tried savory foods with honey in them. If you enjoy honey mustard dressing for example, you will love the flavor of the following recipe. It is also great in sweet recipes like honey cake or honey cookies.

Pie Recipe

The Difference Between Baking and Roasting

The two cooking methods are similar but baking usually refers to chicken pieces whereas roasting refers to a whole bird. The meat can be boneless or bone-in, skinless or with the skin on. Baked chicken is usually coated before you bake it and you can use various sauces, herbs, spices, or breadcrumbs.

Some baked meat or poultry recipes also call for potatoes or vegetables. You can use a whole chicken cut into pieces or just breast or just thigh. Thigh is usually more moist and succulent than breast, since it contains more fat, but it depends what you like. Some people only like the breast meat and if you cook it properly it will not dry out.

Tips for Beautiful Baked Bird

The pan you use for cooking needs to be big enough for the meat pieces not to touch one another. This lets it cook and brown evenly. Some recipes will call for the meat to be turned once during the cooking process and others will not.

The poultry must cook until the juices run clear when you pierce it with a knife. The cooking time depends on the recipe, the amount of meat and the other ingredients used. If some pieces are cooked before others, you can remove those and keep them warm by putting aluminum foil over them until everything is done.

The Recipe, Step by Step

The following recipe makes enough for six people and you can serve it with mashed potatoes or rice. There are only six ingredients in this recipe but do not be deceived by that. The taste is perfectly balanced and really mouthwatering. Use mild or hot curry powder depending on your personal preference.

What you will need:

  • 3 lbs chicken pieces
  • 1/3 cup honey
  • 1/3 cup melted butter
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 2 tablespoons prepared mustard

How to make it:

Preheat the oven to 350 degrees F. Arrange the chicken skin side up in a shallow baking pan. Stir together the honey, butter, curry powder, salt and mustard and pour this over the meat. Bake for about seventy five minutes, basting the bird every fifteen minutes until it is golden brown and tender.

Chicken Recipe - Honey Baked Chicken

Cooking with chicken is really easy and you might like to try a simple chicken soup recipe if you are new to using poultry in cooking. Recipes like chicken noodle soup are perfect for lunch or dinner. They are soothing, comforting and taste really good.

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Hot Barbeque Recipes

Anyone can create delicious homemade hot barbeque recipes once they know the basic ingredients. The main ingredient is of course some type of tomato base.

You can use, tomato sauce, a combination of tomato paste and tomatoes, a combination of tomato paste and either tomato juice of V-8 juice, and ketchup. Then everyone uses ingredients such as garlic, mustard, and onions. The other items that enhance the flavor of your barbeque sauce are items such as Worcestershire sauce, soy sauce, vegetable oil, olive oil, liquid smoke, and Tabasco sauce.

Pie Recipe

Spices that are preferred include garlic powder, cayenne pepper, cumin, salt and pepper. These are just a few of the ingredients you will see when you read a barbeque sauce recipe.

To make hot barbeque recipes you can begin with an ordinary store bought brand of barbeque sauce like Heinz or Hunts. Pour the entire bottle of sauce into a medium saucepan. Add items such as jalapeno peppers, Tabasco sauce, and cayenne pepper or chili powder. Bring to a boil and then reduce heat and simmer for 15 minutes.

Now, you can use this sauce to baste your favorite meat before baking, grilling, or broiling.

Another hot barbeque recipe that you are sure to enjoy needs the following ingredients, 1 large chopped onion, 3 chopped and de-seeded jalapeno peppers, ½ cup of ketchup, ½ cup of water, ¼ cup of vinegar, ¼ cup of olive oil, 2 tablespoons of lemon juice, 2 tablespoons of Worcestershire sauce, 1 tablespoon of Tabasco sauce, 2 tablespoons of brown sugar or honey, 1 tablespoon of mustard, 2 teaspoons of liquid smoke, ½ teaspoon of cayenne powder, salt and pepper to taste.

In a medium saucepan mix together all ingredients until well blended and bring to a boil. Reduce heat and simmer for about 15 to 20 minutes. Use on all of your favorite meats before barbequing to give them that hot spicy flavor you crave.

Hot Barbeque Recipes

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Vintage Recipes For Turkey With Apple Raisin Herb Stuffing and Paradise Pumpkin Pie

With our economy in a downward spiral, we are all looking for ways to cut back on our food expenses. Turkey is one of the best ways to do that. They are inexpensive and usually provide more than one meal; there are so many ways to use turkey leftovers. So whether it is holiday time or you just have several to feed or you are looking for economical meal ideas, give this Turkey and Apple Raisin Herb Stuffing a try. Pumpkin is another good food that is inexpensive. Pumpkin is a nutritional plus and is good for anytime of the year. If you want something different in a pumpkin pie, try this Paradise Pumpkin Pie recipe.


Pie Recipe

This recipe is from an old rural Midwestern Electrical Co-op Newsletter.

12-14 lb turkey, thawed

8 cups dried bread cubes (10-13 slices of bread)

3 cups Granny Smith apples, cored and chopped

3/4 cup golden raisins

1/3 cup chopped onion

1/3 cup chopped fresh parsley

1 1/2 tsp rubbed sage

1 tsp dried thyme

1 tsp dried rosemary

1 cup chicken broth

6 tbsp margarine, melted

Combine bread cubes, apples, raisins, onion, parsley and herbs. Add broth and margarine. Toss to mix. Stuff seasoned turkey and roast according to turkey package directions.


This recipe is from a 1975 edition of "The Workbasket" magazine. This magazine is no longer on the market but used to be a favorite of homemakers everywhere, especially in the rural areas.

1 (8 oz) pkg cream cheese

1/4 cup sugar

1/2 tsp vanilla

1 egg

1 1/4 cups canned or cooked pumpkin

1/2 cup sugar

1 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

dash of salt

1 cup evaporated milk

2 eggs, slightly beaten

1 9-inch unbaked pastry shell with high edges

Combined softened cream cheese, 1/4 cup sugar and vanilla; mixing until well blended. Add 1 egg; mix well. Cover bottom of pastry shell with mixture. Combine remaining ingredients; mix well. Carefully pour over cream cheese mixture. Bake at 350 degrees for 65 to 70 minutes or until done. Cool. Brush with maple syrup; decorate with nuts, if desired.


Vintage Recipes For Turkey With Apple Raisin Herb Stuffing and Paradise Pumpkin Pie

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Free Raw Food Recipe - Best Blueberry Or Blackberry Pie Raw Recipe

If you're looking for a healthy alternative to cooked berry pies or even cooked desserts that are laden with unhealthy fats and sugars, why not try my live-food, free, easy, raw berry pie recipe. Many people are gradually making the switch from cooked desserts and cooked foods which are causing so many of our health problems today. It doesn't matter if you're a raw fooder or eat the standard American diet; you'll love this raw berry pie recipe and know that you're doing your body good in the process.

In fact making a raw berry pie does not require turning on the oven and can be made in virtually minutes. I have often timed myself and can make this pie in ten minutes or less if the ingredients are assembled. Equipment: food processor.

Pie Recipe

This is my own creation, one of many vegetarian, vegan and raw food recipes that I have developed and created over the past few years as a raw fooder - eating raw foods, having cured myself of breast cancer, fibromyalgia, arthritis and sinus infections along with many other ailments.

You can use the pie crust for dozens of other types of raw food recipes or live pies including raw or live apple pie. I've experimented with dozens of variations and tried various ingredients but I've found this raw blackberry or blueberry pie recipe is the best, fastest and easiest recipe to make. In fact if you're going to have company coming over you can whip this free raw food diet recipe up in no time.

Helen's Best Raw Berry Pie - the ingredients: 12 organic medjool dates, 1 cup raw pecans, 4 cups fresh or frozen blueberries, blackberries or boysenberries and 2 bananas.

For the crust put 1 cup of raw pecans in a food processor and grind until fine. Add 8 pitted organic medjool dates and process until mixed fairly well. Place into a 9-inch pie plate.

For the binder mix two bananas, 8 berries or so for color and 4 medjool dates in a food processor - use the same food processor - don't need to wash it. Remove to large bowl and carefully fold in 4 cups of fresh or frozen or partially frozen blueberries, boysenberries or blackberries. Spread berry-binder mixture on top of the crust. Decorate with boysenberries or blackberries around the edge of the pie. Refrigerate.

This live or raw berry pie is a family favorite and one I have served on many occasions to company who are not aware they are eating something healthy containing all the vibrant nutrients - nothing cooked out.

This pie is really good with boysenberries too. You can also slice some fresh kiwi on the top or other fruits that won't turn color.

One nice thing to know about fixing any raw food recipe is that you can eliminate, substitute or add ingredients easily and it will still taste delicious! In this vegan or raw food diet recipe - you may only have one banana on hand for example or you can make half the recipe. You can substitute the pecans for a mixture of one half cup pecans and one half cup walnuts, or all walnuts.

If you live in an area where you have tons of wild blackberries you can make this pie for pennies. Pick blueberries cheaply in the summer and freeze them for year-round use, although fresh berries are always the best. You can make raw berry pies with this free raw food recipe year-round and you'll feel good too knowing you have served your friends and family something that will help them better their health and help them lose weight if they need to too.

Free Raw Food Recipe - Best Blueberry Or Blackberry Pie Raw Recipe

For my raw food diet cure and secrets - how I used it to help cure my breast cancer, arthritis, fibromyalgia, acid reflux-digestive, sleep issues, headaches, pain, weight loss, etc. see a nurse/raw food expert's and my easy raw food recipes

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Pumpkin Pie From Scratch - The Secret to Homemade Pumpkin Puree

Once you have a tasted a pumpkin pie made, not from a can off the grocery shelf, but from an actual pumpkin, you will never want to go back to a canned, or worse yet, store-bought pumpkin pie again.

There are many different types of pumpkin, and the large round gourd that you carve your Halloween jack' o lantern from, is not the best variety to use for pumpkin pie. Instead, look for sweeter, smaller pie pumpkins to make a pumpkin pies that is well worth the extra time and trouble.

Pie Recipe

The first thing to do is to cook the pumpkin. Cut it in half and scoop out the seeds, then place on a cookie sheet and bake in a 350* oven until soft. An alternate method is to wrap the squash in plastic wrap, or put it in a glass or ceramic bowl with a plate as a lid and microwave again until soft, usually about 15 minutes.

A third way is to boil the unpeeled chunks of pumpkin in a small amount of salted water until they are tender. By itself, pumpkin has a lot of water. What you want to happen, no matter which method you use, is to add as little extra water as possible, during the cooking process. Baking does this the best, but you do need to add additional liquid to puree the pumpkin.

After the pumpkin has cooked to a very soft texture, the skin should come off easily. Wait until the pumpkin is cool, then peel it away with a paring knife and, place the chunks of pumpkin in a blender or food processor about 1.5 cups at a time and puree until smooth. If there is liquid left after the pumpkin has cooked, you can use this to thin down the puree,

If you are making a pie, you can use some of the eggs and evaporated milk in the pie recipe to thin down the puree. Or you can use water, but use the least amount as possible so that you still have a good thick consistency.

This pumpkin puree can be used in any recipe that calls for canned pumpkin. Taste to be sure there is enough salt in the pumpkin mixture, or add about ¼ teaspoon of extra salt to the recipe.

Use the puree in pumpkin roll, pumpkin quick bread, added to spice or ginger bread as part of the liquid or served with butter and brown sugar and cinnamon as a vegetable dish.

Extra puree may be frozen and used at a later time. Frozen in ice cube trays the pumpkin can be used to thicken spaghetti sauce or soups. It is high in vitamin A and adds a lot of nutritional value to whatever recipe you use it in.

You can use old Halloween pumpkins this way to help stretch your food budget and make your meals more nutritious. Whether you use the large Halloween carving pumpkins, or the little sweeter pie pumpkins, making your own pumpkin puree tastes better and will save you money.

Pumpkin Pie From Scratch - The Secret to Homemade Pumpkin Puree

Deborah Schultz is a mom of 11, grandmother of 14, and loves to plan and decorate for holidays especially on a budget. If you are looking for ways to cut back on spending and add more joy and meaning to your holidays, check out her website:

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Homemade Chocolate Frosting Recipe - Basic Chocolate Frosting Recipe

Homemade chocolate frosting tastes so much better than that ready made kind you buy in a can, although that is good when you don't have time, but really, it's pretty easy to whip up some frosting of your own with this recipe.

1/4 cup butter, melted

Pie Recipe

1/2 cup unsweetened cocoa powder

1/3 cup milk

1 teaspoon vanilla extract

1/4 teaspoon salt

3 cups confectioners' sugar


In a large bowl, combine butter and cocoa; beat until well mixed. Add in the milk, vanilla and salt; beat until smooth. Gradually beat in the confectioners' sugar until frosting is smooth and creamy. Add more milk if you want a thinner consistency.

=> Chocolate Cake Frosting Recipe: Chocolate Fudge Frosting Recipe

Here's a good chocolate fudge icing recipe that goes great with chocolate cake.

3 squares baking chocolate

5 tablespoons butter

3 1/2 cups confectioners' sugar

7 tablespoons milk

Dash of salt

1 teaspoon vanilla


In a saucepan, combine the chocolate and the butter; cook on low heat until both are melted. Remove from heat. In a large bowl, add the sugar and stir in the milk, salt and vanilla. Slowly stir in the chocolate mixture and beat until frosting is smooth and easy to spread.

=> Easy Chocolate Frosting Recipe: Chocolate Buttercream Frosting

Here's an easy frosting recipe that spreads creamy and smooth on your homemade cake.

2-2/3 cups confectioners' sugar

3/4 cup unsweetened cocoa

6 tablespoons butter

5-6 tablespoons milk

1 teaspoon vanilla


In a small bowl, combine the sugar and cocoa. In another small bowl, add 1/2 cup of cocoa mixture and the butter; beat well. Alternately add in the remaining cocoa mixture and the milk; beat until mixture is smooth and creamy. Stir in the vanilla.

=> Easy Chocolate Frosting Recipe: Chocolate Chip Frosting

If you're a chocolate chip lover, this is quick way to make some homemade chocolate frosting.

1/4 cup butter

1 cup sugar

1/4 cup milk

1/2 cup chocolate chips

1 teaspoon vanilla


In a saucepan, combine butter, sugar and milk; bring to a boil. Stir in chocolate chips and the vanilla. Remove from heat. Beat frosting until cool and is a spreading consistency.

=> Easy Chocolate Frosting Recipe: Chocolate Peanut Butter Frosting Recipe

The wonderful flavors of chocolate and peanut butter make a nice frosting to use on cupcakes.

1/2 cup peanut butter

1/3 cup unsweetened cocoa

2-2/3 cup confectioners' sugar

1/4 teaspoon salt

1 teaspoon vanilla

1/2 cup cream or evaporated milk

In a large bowl, combine the peanut butter and cocoa; stir until well blended. Stir in the sugar, salt and vanilla. Add in the cream until the desired consistency is reached.

=> German Chocolate Frosting Recipe: German Chocolate Cake Frosting Recipe

Here's a great German chocolate frosting recipe that features coconut and pecans.

1 cup sugar

3 egg yolks

1 teaspoon vanilla

1 cup pecans, chopped

1 stick butter

1 can condensed milk

1 tablespoon cornstarch

1 can coconut


In a saucepan, combine all ingredients and cook over low heat; stir constantly until frosting reaches a thick consistency (about 12 minutes). Stir in the pecans and coconut.

=> Chocolate Cream Frosting Recipe: Chocolate Cream Cheese Frosting Recipe

This makes a rich chocolate frosting that goes great on brownies and cupcakes.

4 squares unsweetened chocolate

1 (8 oz.) package cream cheese (room temperature)

4 cups confectioners' sugar

1 tablespoon vanilla extract

1/8 teaspoon salt

2 tablespoons evaporated milk


In a saucepan or double boiler, melt chocolate over low heat.

In a large bowl, beat the cream cheese until it has a fluffy consistency. Stir in the melted chocolate; with an electric mixer, mix on medium speed until well blended. Mix in the vanilla and salt. Slowly blend in the sugar.

Increase mixer speed to medium high. Gradually add in the milk and beat until the frosting is a smooth consistency.

Homemade Chocolate Frosting Recipe - Basic Chocolate Frosting Recipe

Brownies, Cheesecake, Fudge and more


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Baked Catfish Recipe - Tips For Baking Catfish

The most searched for catfish recipe on the internet is for baked catfish recipes. Obviously, this means it is the favorite of many catfish "connoisseurs". While not my favorite, I will share with you my favorite version of the classic baked catfish recipe, which is baked catfish with mushroom wine sauce. Not only is this a dish that tastes great, it's also quick and easy to prepare, and adds a touch of elegance sure to appeal to even the most picky of eaters.

Baked Catfish with Mushroom Sauce Recipe

Pie Recipe

The ingredients needed are:

1 tablespoon of vegetable oil

1 tablespoon of butter or margarine. I prefer butter.

1 cup of fresh, sliced mushrooms

1/4 cup of chopped green onions

1 minced garlic clove

1/4 cup of white wine

1 tablespoon of fresh, chopped parsley

2 catfish filets, 4-6 ounces each

Salt and pepper to taste


Cooking spray or vegetable oil

Lemon slices

1. First, preheat the oven to 400 degrees. Then, heat the vegetable oil and melt the butter or margarine together in a heavy skillet. Next, add the mushrooms, onions, and garlic, and saute' until mushrooms become translucent.

2. Add the white wine, and bring to a simmer. Then, remove pan from the heat and stir in chopped parsley.

3. Now we'll clean the catfish by rinsing under cool, running water, followed by patting it dry with paper towels. Sprinkle with salt, pepper, and paprika to taste on both sides.

4. Place the fillets in a baking dish lightly coated with cooking spray or vegetable oil. Pour the mushroom-wine sauce we prepared earlier over the fillets. Bake for 10-20 minutes or until the catfish is no longer translucent at the thickest part, and flakes easily when tested with a fork.

5. Garnish with parsley and lemon slices if desired.

Catfish Baking Tips

One of the greatest challenges when baking catfish is dryness. Sauces and basting help prevent dryness by keeping the fish moist, as well as making the fish more flavorful. In the recipe I've shared here, the mushroom-wine sauce fulfills this need wonderfully.

The main test for doneness, no matter how long the catfish has cooked, is flaking. When done, catfish will flake easily when tested with a fork, and will be opaque. To gauge cooking times, aim for 10 minutes per pound, or 10 minutes per 1 inch of thickness.

It is important to test for doneness often. Once it's done, it's done. There is no "uncooking" an overcooked fish, so pay attention. And remember, some stoves cook at different temperatures, even when set at the same temperature. Therefore, when cooking in unfamiliar territory, pay extra attention.

Baked Catfish Recipe - Tips For Baking Catfish

If you would like learn how to catch plenty of catfish for all your favorite catfish recipes,visit Catfish Magnet and subscribe to my free Catfish Fishing Tips e-letter.

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Learn to Cook a Special Greek Recipe Called Greek Cheese Pie

Greek Cheese Pies, Accompanied by tomato salad, olives, and pickles, this makes a very satisfying light lunch. An excellent recipe mostly eaten after the main course lunch. A special dish of the Greek, but consumed all around the world.

Ingredients used for Greek Cheese Pies (Serves six people):

Pie Recipe

Dough (see below), 400 grams of white salted (feta) cheese, 10 spring onions (finely chopped including the green parts), 1 cup of fresh parsley (finely chopped), cayenne pepper, flour, 1 egg (beaten).

Preparation Method for Greek Cheese Pies:

We need to first prepare a burak dough according to the recipe 'Ajeenat Sambousik wa Burak' and leave to rest. Crumble the white cheese into a bowl.

Add the chopped spring onion, chopped parsley, and cayenne pepper to taste, and mix well. Grease two 20-cm diameter baking trays (or equivalent) and dust with a little flour. Roll out the dough quite thinly, and cut out linings and lids for the trays.

Line the baking trays with the dough, and spread evenly and thickly with the cheese mixture. Cover with the dough lids and, with your fingers, stick the edges of the linings and lids together.

Brush the top with beaten egg and prick in several places with a fork to allow steam to escape. Cook in a pre-heated oven (400°F) for 20-25 minutes, or until the top is golden brown.

Serving Tips:

1. Remove the burak from the tray by turning it upside down, then place it the right way up on a plate.
2. Cut into portions.
3. While serving Greek Cheese Pies, serve it hot or cold, though it is best hot.

Learn to Cook a Special Greek Recipe Called Greek Cheese Pie

The Author "Tom Schavo" is an expert Cooking adviser who and runs a site on Cooking tips:


keema paratha

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Rocoto Relleno - A Traditional Recipe From Peru

This delicious Peruvian recipe for stuffed hot peppers is perhaps one of Peru's most famous dishes. This is a traditional entree from Arequipa, a city in the Andes mountains. You can use meat to stuff it or any other ingredients you want. This recipe takes a bit of time to prepare but once you taste the end flavor you will agree that the effort is worth it and your hard work really pays off. This is a spectacular dish which is colorful, aromatic, and flavorful all at once.

This recipe contains pork, beef, pecans, butter, cream and more, and this extra special dish would be sure to impress at a dinner party. Perhaps you enjoy authentic Mexican food recipes, in which case you might want to add a Peruvian touch to your south of the border menu.

Pie Recipe

What Is Aji Panca?

This recipe calls for aji panca and that is a kind of chili which is often grown in Peru and features in many local recipes. It is smoky and fruity in flavor and has a dark red skin. You can get it dried or made into a paste in Latin food stores.

If you want to make your own paste for future recipes, take the seeds out and process the chilies in a food processor or blender with a little vegetable oil until you have a paste. You need to soak dried chilies in very hot water for about ten minutes before processing them. Store the paste in the refrigerator, in a glass jar.

What You Need For The Stuffed Chili Recipe:

  • 7 wide-bottomed rocoto chilies
  • 1/2 lb ground beef
  • 1/4 lb ground pork
  • 3/4 cup red vinegar
  • 2 tablespoons heavy cream
  • 1/2 glass dry white wine
  • 3 tablespoons olive oil
  • 3 tablespoons tomato sauce
  • 1/2 cup beef stock
  • 1/4 cup ground pecans
  • 6 small cooked, peeled potatoes
  • 1 chopped red onion
  • 1 tablespoon aji panca paste
  • 3/4 cup mozzarella
  • 1/2 tablespoon all-purpose flour
  • 1/4 cup butter
  • 2 minced garlic cloves plus 2 chopped ones
  • 1/2 cup grated parmesan

How To Make It:

Cut the tops off the chilies. Remove all the seeds and clean the inside. Cook them until soft in water with vinegar and salt. Next, make the filling. Add the ground garlic, onion, and butter to a pan, stirring them well over a moderate heat. Add the aji panca paste.

Season the meat with salt and pepper and add it to the pan. Chop the flesh from the chili tops into little pieces and toss it with the flour and pecans. Stir in the cream and beef stock and cook for a minute.

Fry the chopped garlic in hot olive oil, then add the wine and tomato sauce. Cook for five minutes. Stuff the chilies with the meat mixture. You need to be gently so you do not break them.

Spread the tomato sauce over a baking sheet and arrange the potatoes and stuffed chilies on top. Sprinkle the cheeses over the top and bake at 350 degrees F until the cheeses are melted. Serve right away.

Rocoto Relleno - A Traditional Recipe From Peru

If you enjoy food from Peru you will also enjoy making and eating Mexican food. Anyone who enjoys making magnificent meals from quality meat, poultry or fish, combined with fresh produce and tasty herbs or spices will love traditional Mexican recipes. When it has to be Real Authentic Mexican Food

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Why Jello Recipes Make the Perfect Ending to Dinner

Not everyone has appetizers before dinner and not everyone has dessert either, but sometimes it can be nice to make appetizers or dessert, or even both, because it makes dinner extra special.

Appetizers and desserts can be as filling and substantial or as small as you want. Think about dessert recipes, for example. If you are hungry you might want a big slab of chocolate cake with whipped cream or a generous slice of warm apple pie with vanilla ice cream. If you prefer something lighter, that is where jello recipes really hold their own.

Pie Recipe

Jello Dessert Ideas

There are jello recipes for every occasion and if you just fancy something sweet after dinner, you might like to make a plain jello dessert, a layered jello dessert or even jello with chunks of fruit in it. Jello is suitable for kids and adults alike and you can even get sugar free varieties of jello which are perfect if you want to enjoy dessert without consuming lots of calories or fat.

Jello can be used to make cookies, cakes or pies. Jello instant pudding is great when you want a dessert in a hurry and this delicious dessert comes in many flavors. You can also use jello pudding to make mousse recipes or pies.

Pairing Jello with Fruit

Another good idea for dessert is to make a jello-filled fruit. You can remove the flesh from an orange, grapefruit or melon and pour jello inside. Leave it to set and you have a special and unique dessert.

Desserts like this are so simple to make and you can even make them in bulk if you are catering for a buffet or party. Choose sugar free jello and you will be able to make a healthy dessert which tastes amazing.

After dinner it is nice to indulge your sweet tooth, even if you just have a small dessert. Desserts are a good way to end dinner. Sometimes you can have something indulgent and other times perhaps you just fancy a jello recipe or something light.

Recipe for a Jello-Filled Cantaloupe

This is a fun recipe and if you want to use sugar free jello to make a healthy jello dessert for the family, this recipe is ideal. You can use any fruit you want in this jello-filled cantaloupe recipe. Canned pineapple and mandarin segments would be a good alternative to strawberry and banana, if you fancy a tropical flavor. This recipe serves four people.

What you will need:

  • 1 cantaloupe melon
  • 1 cup boiling water
  • 1 package sugar free lime jello
  • 1 sliced banana
  • 1 cup sliced strawberries

How to make it:

Dissolve the lime jello in the boiling water and let the mixture cool. Stir in the fruit. Cut a slice out of one end of the cantaloupe melon. Take out the seeds. Pour the lime jello into the middle. Wrap the melon in plastic wrap and chill it overnight in the refrigerator.

To serve, cut the jello filled melon in slices and garnish each serving with some whipped cream, cottage cheese or cream cheese.

Why Jello Recipes Make the Perfect Ending to Dinner

There is always room for jello, as the slogan goes, and that is always true. There are so many jello recipes you can make, ranging from basic layered jello desserts and fruity jello recipes to a strawberry pie jello recipe or something similar. Why not treat your family to a homemade dessert tonight? Jello recipes are quick and easy to make and they finish off any meal perfectly.

We Don't Make the Products We Just Make Great Desserts with Them!

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