Peaches and Cream Torte today!

I am still learning a lot about my new stove and oven and today I made a fresh peach cream torte.  I'll link the recipe to this blog. It browned beautifully and took less time to bake.  Can't wait to try some other recipes. Here is the link:

http://iliketobakeandcook.blogspot.com/2011/07/peaches-and-cream-cheese-torte.html

Convection Oven (Crust browned very evenly)

Fresh chopped peaches

Regular oven

8/8/2012

Kitchen Tested Macaroni Salad!

 You’re going to love this recipe! First posted 2015 Enjoy!

You may not be feeling summer about this time of the year so make sure you save this recipe because it's kitchen tested for me and you.  Yummy! Look at these colors!!!

I know it's not summer but I was craving macaroni salad and caught this on facebook so even though it's winter we're having it with meatballs and tomorrow with ham sandwiches.  Truth be told I'd say none can be compared  to this baby.

This has to be the best macaroni salad I have ever made! Creamy,sweet, crunchy and definitely not low calorie.  I can't stop eating it!!!! Double yum!

I substituted s few ingredients instead of making an extra grocery run and it's still on the top of my ️Yummy list.

16 ounces uncooked elbow macaroni(12 oz.
4 carrots, shredded
1 large red onion, chopped
½ green bell pepper, seeded and chopped
½ red bell pepper, seeded and chopped
1 cup chopped celery
2 cups mayonnaise (1 cup Miracle Whip)
1 (14 ounce) can sweetened condensed milk
½ cup white sugar*(1/4 cup)
½ cup white vinegar *(1/4 cup)
salt and pepper, to taste

Bring a large pot of lightly salted water to a boil. Add macaroni and cook until tender, about 8 minutes. Rinse under cold water and drain.

In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, sweetened condensed milk, vinegar, salt and pepper. Add the cooked macaroni and toss gently. Cover and refrigerate for at least 8 hours. Serve cold.


Adapted from Love Bakes Good Cakes

2/15/15

Summer lemon/strawberry Tart

Summer Lemon Strawberry Tart

Crust

Pillsbury refrigerated pie crust softened and baked according to directions

Lemon pie filling

1 cup sugar

 2 T cornstarch

2 T flour

1 1/2 cups water

3 egg yolks beaten

1 T grated lemon peel

1/3 cup lemon juice

1 T butter

Topping

3 cups fresh strawberries, sliced

Heat oven to 450 degrees

Bake pie crust as directed on box for one crust baked pie shell.

Use a 9 inch tart pan with removeable bottom or a 9 in glass  pie plate.

Cool for approx. 15 min.

In a 2 qt. sauce pan, mix sugar, cornstarch and flour.  Gradually stir in water, stirring until smooth.  Heat to boiling over medium heat; cook and stir 1 minute longer.  Remove from heat.  Quickly stir about 1/2 cup hot mixture into beaten egg yolks; mix well.  Gradually stir egg mixture back into hot mixture.  Stir in lemon peel and lemon juice. Cook over medium heat about 5 minutes; stirring constantly.  Remove from heat, add butter; stir until melted.. Let stand approx. 10 minutes

Carefully pour hot lemon filling into crust.  Cool 2 hours; top with strawberry slices.  Refrigerate until  serving time. Remove side of pan. Cover and refrigerate any remaining tart.

Helpful Hint:  Sometimes crust will puff slightly in center during baking, pricking again after baking helps deflate the puffing. One or two pokes should do the trick..

*****p.s. Shortcut for lemon pudding use packaged lemon pie filling cooked on stove according to directions.


Happy Baking and Cooking from my kitchen to yours,