Caucasian Curry

Caucasian Curry
Thursday, April 16, 2009


don't be afraid of the weird puffy surface as it deflates as it settles and looks great served with some cho. shavings...

so easy and so quik...and SOOOO GUILT FREEEEEE !!!!!!

well, i've been enjoying my egg custard pie so much (every morning in fact, but i thought i'd change it up a bit. i knew i had a good combo of healthy ingreedients and i was thinkin' this could be a base for just about anything custardy. my first thought ?..CHOCOLATE! i searched and googled and surfed my way through way too many chocolate pie recipes, i thought i'd had it. i was almost over the idea of it, but thought, "ya know? i'll just try blending (no pun intended) the coconut custard blender pie and the blender egg custard pie and add some chocolate in there somewhere. so, i put my lab coat on and headed for the kitchen.


lo cal, lo carb and some pretty good protein.
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Tuesday, April 14, 2009

SCONES-TAKE 2 apricot, whole wheat, buttermilk

SCONES...take 2..don't get me wrong..the first batch was fabulous. i was told they were as good, if not better, than any "real" english tea scone from across the pond. BUT, here's TAKE 2. different ballgame, again, with rave reviews. this one was likened to a specific scone my Dad used to buy in London at a little gourmet market in Sloan Square called Partridges. now, that's the kind of review i like, aye?...

well, now i guess you could say i'm obsessed with "THE SCONE". i think everyone has their own idea of how a scone is supposed to "BE". taste, texture, size, shape and crumblability all factor into someones perfect scone expirience.

i'll be back with the recipe...

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Monday, April 13, 2009

SCONE HENGE whole wheat, olive oil, dried plums

is it just me, am i totally off my rocker?...i tell ya, sometimes i just bust myself up...i'm sittin' there taking this picture, thinking hmmmm this looks like Stone Henge..BUT WAIT !!!

it's "SCONE HENGE"...okay, come's pretty funny

these turned out beautiful with a little egg wash with raw sugar sprinkled pre-bake.

some people say just to score the triagles and not separate, but i was wondering if it might hamper the raise...also, i like the kinda crispy texture all the way around, so i cooked mine serparated.

sooo happy that i found these... the only thing i changed was... i used prunes/dried plums instead of berries and i subed splenda for the 1 Tbsp sugar. also, i used milk 'cuz i didn't have buttermilk.

BIG thanks to "dinnerwithjulie"!!!

i wanted to do everything pretty much as instructed since i have NEVER made scones i'm hooked, and so is my whole family. even my nephew, james, who's 12 and usually likes the more normal teen-kid gooey stuff said it was delicious. i believe my mother servered it to him with butter and blueberry preserves...AND, get this...she called the prunes baby dried plums. i guess a kid would think prunes are kinda gross and only for "old people". does that make me old ???!!!....

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Sunday, April 12, 2009


this one made my EASTER morning...

smiles all around the table and alot of "this is the best ever"...well, this looks like your ordinary crumbcake, BUT it ain't!!!

it quite possible IS the best ever!

watch this towards the end so it looks toasty light brown, but don't let it burn. the crumby crusty topping holds up really well. i baked it on Sat. and let it sit out, uncovered, 'till i served it for EASTER Sun. breakfast. it was totally crunchy, crumbly, moisty inside goodness...

this recipe is from a dear family friend named Erna...i wish i could show you the actual recipe cards, we've probably had them 20 or so years. #1...the recipe is written on 2 cards one for the cake and 1 for the crumble...well mom handed me the recipe..said this is THE BEST ONE FOR EASTER...notice how i said the card . as i was going about my business i said this didn't look like the whole for the next 1/2 hour we tore apart the files for the 2nd card...okay, that's not it....i'm all ready with the batter (looked like it wasn't enough), carefully fold in my precious blueberries, pour it into the greased floured pan and sure enough mom looked over my shoulder and says, "did you put everything in, because that just doesn't look like i remember". well, after decyphering both cards over and over we realized i forgot a whole CUP of flour...WOOPS !!!!! now i think i'm ruined...not me!...i'm not giving up...out of the pan, back into the bowl, clean the pan, re-prep the pan, carefully add in the cup of flour (not to squish any of the blueberries) and back into the pan...WHEW! came out perfect. no one would have even guessed except for the fact that they all saw what was happening...anyway...good time had by all and happy smiles around the easter table. a definite treat!

i'll be back with the recipe....i'll have to rewrite it so mistakes shall not happen next time...and believe you me there WILL be a next time.
ok...i found it. now let's just see how this goes....

NOTE...Tues. 7-16-12...i have spoken to Erna and made revisions.  i'm sorry about the confusion, but i copied the recipe card she had given me in her writing.  i hope this helps for some tasty Buckles.

1/4 c. butter softened
1/2 c. sugar...
NOTE...i have made this batter with 1/4 c. sugar...Erna just said 3/4 c. sugar in batter.  to be safe i would use 1/2 c. (3/4 c. sounds  too sweet)
1 egg
1 1/2 c. sifted flour
2 tsp baking powder
1/2 tsp salt
1/2 c. milk
2 c. fresh blueberries (frozen can be used, thawed and drained, but fresh is mo'better

cream together the butter and 3/4 c. sugar. blend egg into creamed mixture. in another bowl sift together flour, baking powder and salt. add flour mixture alternating with milk. gently fold in blueberries. pour into greased 8 x 8 square pan.
sprinkle with crumb topping (recipe below). bake @ 375 for 40-45 minutes.

1/2 c. granulated sugar
1/3 c. flour
1/2 tsp cinnamon
1/4 c. butter, cold..diced small to "cut" into crumble.

in a small bowl mix together sugar, flour and cinnamon. with a pastry blender cut the butter into sugar mixture untill mixture resembles coarse meal.
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Saturday, April 11, 2009

egg custard healthy protein version

this is now one of my breakfast favorites. i love to tweek a few things in a recipe and make it a bit more healthy, which usually entails adding protein and cutting out the real sugar. i don't know if i have ever had a real custard pie so i don't have anything to compare this to, but to me this is a winner. i think i've already made it 4x's.

i thought i'd add this side view pic to show the immpossible pie crust that forms. i think the added almond flour/meal even settled a bit more than just reg flour.

so here's my custard pie healthy version...

4 eggs (must be real eggs, trust me)

2 c. milk (i use 1c. whole and 1c. skim)

1 scoop vanilla protein powder (optional)

1/2 c. low fat cottage cheese

1/2 c. baking splenda

1/2 tsp vanilla

1/2 tsp almond extract

1/2 c. wheat flour

1/2 c. almond flour/meal

1/4 tsp nutmeg

preheat oven to 350...

put all ingredients in blender...i like to start with the eggs and 1 c. milk and cottage cheese and blend untill there is no cottage cheese lumps left..then add in everything else and blend well. pour into greased 10"-11" pie plate and cook for 40-45 min. watch towards the end. it will puff up. jiggle to make sure the center is firm-ish. remove and let cool. serve warm or can be refridgerated and rewarmed piece at a time. holds up well.

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Friday, April 10, 2009

fake lemon pound cake

looks like a pound cake...but if that's what you're shootin' for, this one is definitly a fake. i had to try it, but it didn't fill that dreamy pound cake flavor i was hankering for...

i don't think real pound cake is supposed to cut like this. it was light on top and dene towards the bottom, but you can see how moist it turned out. also, it was kinda sticky. i don't know how else to discribe it.

this actually turned out OKAY...i'd probably do it again, although, i am definitly becoming an ALL FROM SCRATCH OR NOTHIN' type of baker. i did however save on a few calories and fat..and time. come to think of it...i might do it again, BUT not call it a pound cake...maybe try it as a layerd cake and just call it an extra moist box cake.

yes....this did start from a box, and you can definitely taste the box cake mix flavor...bummer about that, but what would one expect.
i'll be back with the recipe...
here ya go if your interested in doctoring up a box cake
preheat to 350
spray oil 10" bundt pan or 2 cake pans or a pound cake OR....cupcakes might be nice
1 box yellow cake mix
8 oz low fat cream cheese (i used fat free)
2 eggs (i used eggbeaters with yolk)
1 1/3 c. water
1 1/2 tsp vanilla
lemon zest to your taste (and/or coulda used some lemon extract probably)
mix everything
pour into prepared vessel...PAN
approx 40 min in oven
toothpick test works fine, but will stick a bit.
that's it...easy as pie....well...cake....whatever.....
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Wednesday, April 8, 2009

chocolate chip oatmeal cookies

these are, what I believe to be, one of THE (top five) best chocolate chip cookies...EVER!

so my niece and nephews are in town and i wanted to make them a treat for the weekend. i knew with the classic chocolate chip cookie ya can't go wrong, BUT i wanted to make something a little less predictable...and besides everyone has their own view on "THE best chocolate chip cookie EVER !" and it can be a hit or miss situation if caught on a bad day...i thought about an oatmeal something, but for one Dad doesn't like oatmeal cookies and you never know with kids. then i got obsessed with the idea of chocolate chip WITH oatmeal...i googled and shmoogled 'till i found what i would now like to dub..."THE best chocolate chip cookie EVER !!!!!" one evn knew there was oatmeal in there, but it gives these puppies just that little extra something that make 'em far better than you typical CC cookie...of course, i would have liked to put some nice toasted pecans in, but don't like nuts. i made these for the first time last friday (84 in my batch) and they were GONE by monday. needless to say i will be making them again today or tomorrow and the pecans will go in. i might try some with peanut butter chips also.

anyway....i found this recipe here i would love to give some due credit, but i didn't see any names attached. definitely a BIG thanks to someone out there.

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carrot pumpkin prune muffins "take 2"

so i had to make these again...they were really good the first time, BUT i knew i could improve

this time i used a spice cake mix

added 2 Tbsp wheat flour

1 tsp baking powder and a handful of toasted chopped pecans


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