Great Cooking Made Simple

Have you ever wanted to make a cake for a special occasion but really didn’t have a lot of time to prepare and cakes were not your specialty. If so, then this recipe is for you. Everyone will like it and ask you if it was store bought. You can proudly say “Nope, I made it myself”. Then just let your glow shine with the compliments.

You can use commercial cake mix and make it healthier by adding your own polyunsaturated oil one such as safflower, sunflower or corn oil ,  you can also decrease the amount of oil called for by a third, replacing it with fruit juice, yogurt, pureed fruits or rice milk. for less cholesterol replace the eggs with liquid egg substitute.

Choose a cake mix that does not list saturated fats (palm, palm kernel,or coconut oils, butter, suet, lard or whole milk on its label. To give your cake extra flavor, replace the water with low-fat yogurt (plain or vanilla).

Here is a recipe I tested las week, it was very tasty.

Yogurt  Pound Cake

Nonstick vegetable cooking spray
1  18 1/4-ounce box Duncan Hines plain yellow cake mix
1  Large egg with 2 tablespoons liquid egg substitute
2  large egg whites
1  8 -ounces carton vanilla or lemon low-fat yogurt
2  tablespoons safflower oil
1  tablespoon vanilla extract
1  teaspoon rum (captain Morgan)

Spray the nonstick spray inside a 9 1/2-inch tube or bundt pan or a flat 11 by 13 by 2 inch pan. Set aside.  For a better textured cake, sift cake mix into large bowl of electric mixer.  In a 2-cup measure, combine the egg mixture,egg whites, yogurt, oil, and extracts. with mixer at low speed, gradually blend into the cake mix until smooth; increase to medium-high speed and beat for 2 minutes.

Pour batter into prepared pan and smooth top with spatula.

Bake in a preheated 350-degree oven for approximately 35 minutes or until cake tests done. Let cake cool on a rack for at least 15 minutes before removing from pan: dust with confectioners sugar if desired. Makes 18 to 24 1-inch wedges of about 186 calories each.

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Hello my Friends

Years ago before I settled in South Florida I took for granted all the different botanical medicinal plants available to us the natives of the Caribbean, fruits and ornamental plants  that were there in our back yards year around, instead I used to dream about Apples, pears ,grapes, Peaches. Today all is at my reach under one roof.

Papayas, soursop, tamarind, coconut, mango is my favorite with hundreds of varieties to choose from the evergreen from India is possibly the most popular fruit in the world. Some prefer to use mango while still green and cook it into jams, chutney or deep fried.

Though it is an important fruit in most tropical countries, the mango is still little known  in this country. Its culture and market production here is limited to the southern third of Florida. Even under the most favorable conditions, yield of specific varieties has often been low

If you have a chance to come to south Florida, stop at any fruit stand or farmers market and pick a few of these delicious spicy and flavorable fruit.

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This delicious Sauce is the favorite of my family and friends.
I make it in big batches (you can increase the measurements proportionally)
and give as a thanksgiving treat.

• 1 1/2 Lb. Cranberries
• 1 Cup Sugar
• 1 Cup Water
• 1 Orange cut in wedges (very thin)

You can substitute 1 cup of Apple, Pineapple Or ginger if you wish

Place all ingredients in a Stainless steel pot and cook for 20 to 25
minutes,stir frequently, let it cool and mash with wire whisk until
creamy, store in glass container in the refrigerator.eat before 2 weeks.

serves about 8

nutritional & caloric value…? who cares,It’s DELICIOUS !!!!!!!!!!

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