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Since Yom Tov is fast approaching here is a great cake desert you can add to the end of the meal.
Duration : 0:10:31
Recipe from Regina’s Tea Time.
Double Orange Scones:
Mix 2Cups Flour, 3TBS sugar, 2&1/2 tsp baking powder , & 2tsp orange zest. Then add 1/4 cup room Temp Margarine to flour mixture. Finally add 1 egg, 1/2 cup drained – chopped mandarin oranges and 1/3 cup of skim milk. stir all ingredients until it pulls from the sides of the bowl. Place on cookie sheet and kneed lightly. Place on pan and pat into 8 inch corcle and cut into 8 wedges. baste with egg white and sprinkle sugar on top and Bake at 400 for 15 minutes. Serve and eat.
[this is a base recipe and you can add more or less sugar or use a sugar substitute- make the recipe yours]
Easy Devonshire Cream:
mix 1cup heavy whipping cream, 1/4 tsp of cream of tartar, 1/4 cup powdered sugar, 1/2 tsp vanilla.
beat until firm and peaks then refrigerate and serve.
Enjoy:)
Duration : 0:8:29
In this video, Betty demonstrates how to make her Best-Ever Oven-Baked Tuna Casserole recipe. It is creamy and crusty and full of wonderful Parmesan cheese–the best tuna casserole around!
Ingredients:
6 oz. uncooked pasta (I used bow-tie pasta.)
1/2 medium, to large pot of water, salted with 1 tablespoon salt
2 tablespoons butter
1/4 cup flour
12 oz. (1 1/2 cups) grated Parmesan cheese
1 1/2 cups milk for cheese sauce (I use skim milk.)
1/4 teaspoon salt
(2) 6-oz. cans chunk light tuna in water, drained
1 additional cup milk (while blending casserole together)
1/2 cup frozen green peas
cooking spray
Fill a medium to large pot one-half full of water. Add 1 tablespoon salt, and bring the water to a full boil. Add the 12 oz. of pasta, and bring to a boil. Cook for 7 to 10 minutes, until al dente (chewy–not mushy). While the pasta is cooking, prepare your casserole cheese sauce. Melt 2 tablespoons butter in a saucepan on the stove. Remove from heat and stir in 1/4 cup flour an stir vigorously, until the two are blended into a roux. Add 12 oz. (1 1/2 cups) grated Parmesan cheese, 1 1/2 cups milk (I use skim milk), and 1/4 teaspoon salt. Now cook and stir continuously for a minute or two, and then occasionally. The sauce should be thick and smooth about the same time that the pasta is cooked. Drain the pasta in a colander in the sink and place the pasta back in the pot. Stir in 1 additional cup milk, (2) 6 oz. cans chunk light tuna, drained, and 1/2 cup frozen green peas. Mix thoroughly. transfer the mixture into an large oven-proof dish, which has been sprayed with cooking spray. Bake in an oven that has been preheated to 350 degrees for 35 minutes. Remove from oven, and let stand about 5 minutes before serving. Serve to your grateful guests! This recipe makes a large casserole, so it is very economical; also, your kids will love it, because it is a variation on macaroni and cheese! If you don’t have a large family, you may freeze the leftovers, and avoid cooking a meal later! A real winner in every way!!!
Duration : 0:10:3
In this video, Betty demonstrates how to make her Luscious Fettucini Alfredo recipe. It is creamy and full of wonderful Parmesan cheese–a real winner!
Ingredients:
6 oz. uncooked fettucini noodles
1/2 pot of water, salted with 1 tablespoon salt
2 tablespoons butter
1/4 cup flour
12 oz. (1 1/2 cups) grated Parmesan cheese
1 1/2 cups milk (I use skim milk.)
1/4 teaspoon salt
dry grated Parmesan cheese for sprinkling over the top to taste
parsley for garnishing the top
Fill a medium to large pot one-half full of water. Add 1 tablespoon salt, and bring the water to a full boil. Add the 12 oz. fettucini noodles, and bring them to a boil. Cook for 7 to 10 minutes, until al dente (chewy–not mushy). While the noodles are cooking, prepare your Alfredo sauce. Melt 2 tablespoons butter in a saucepan on the stove. Remove from heat and stir in 1/4 cup flour an stir vigorously, until the two are blended into a roux. Add 12 oz. (1 1/2 cups) grated Parmesan cheese, 1 1/2 cups milk (I use skim milk), and 1/4 teaspoon salt. Now cook and stir continuously for a minute or two, and then occasionally. The sauce should be thick and smooth about the same time that the noodles are cooked. Drain the noodles in a collander in the sink and place the collander containing the noodles on top of the pot. Transfer the drained noodles to a serving dish (oblong and deep is good). Pour the Alfredo sauce over the noodles in about three different parts, mixing each time you pour in more of the sauce. When you have added enough sauce to your taste, sprinkle the top with dry grated Parmesan cheese, and garnish with fresh parsley, snipped over the top with kitchen shears. Serve hot with Italian bread and olive oil for dipping the bread. Buon appetito!
Duration : 0:9:16