Almond Sticky Cake
Part cake, part candy, part cookie, this sticky quickie dessert whisks together in minutes. It’s rich; a little goes a long way.
½ cup each sugar, flour
1 stick butter, melted
1 teaspoon almond flavoring
Set the oven to 350 degrees and grease a round cake or pie pan. Whisk eggs until light, then whisk in sugar, flour, butter and almond flavoring. Pour into the pan, sprinkle with almonds and bake 20-25 minutes or until golden brown and firm. Cool a few minutes, then cut in 6 to 8 wedges.
Cook’s note: A nice garnish is a small dollop of raspberry jam or a drizzle of low-fat strawberry yogurt.
See more of Janet Groene’s RV-ready recipes at http://www.CampandRVCook.blogspot.com. Her books Living Aboard Your RV, 4th Edition and Cooking Aboard Your RV, 2nd Edition, can be ordered from the RV Book Store, (800) 274-9378.
Tuesday, September 16, 2014
Wednesday, September 10, 2014
This saucy side dish goes with almost anything from the skillet, oven or grill.
28- to 32- ounce can diced tomatoes
1 cup water
2 tablespoons sugar
1 ½ cups biscuit mix
1 teaspoon dried dillweed
Milk or water
In a large saucepan mix tomatoes, water and sugar. While it comes to a boil, stir dillweed and biscuit mix with enough milk or water to make a stiff dough. Drop by teaspoons on boiling tomatoes. Keep tomatoes at an active simmer for 10 minutes, (but make sure it doesn't boil dry), then cover tightly, reduce heat and cook 10 minutes more. Serve at once. Makes 6 servings.
Cook’s note: To make this recipe for just two people use a 15-ounce can of tomatoes, 1/3 cup water, ½ cup biscuit mix and 1/4 teaspoon dillweed.
Friday, September 5, 2014
Large can whole tomatoes, drained
1/2 cup grated dry cheese such as Parmesan
1 teaspoon dried basil, crumbled
1/2 cup panko or crushed saltines
Freshly ground black pepper
Set the oven to 375 degrees. Put tomatoes in a buttered 8 X 8 casserole. Stir together cheese, basil and panko or saltines and sprinkle evenly over tomatoes. Shower lightly with black pepper. Drizzle with olive oil. Bake about 20 minutes or until tomatoes are bubbly and the top toasty.
Cook's note: Don't add salt. It's already in canned tomatoes, cheese, panko and crackers. It can always be passed at the table.