Looks like a giant brownie!
Made these over the weekend; one batch as written below, and a second batch substituting fat muscat raisins for the dates; will also try this with raisins and apricots substituted for the mango:
MANGO DATE ENERGY BITES
Combine one cup each unsweetened dried mango (or any other dried fruit), pitted whole dates and raw cashews and 3/4 tsp salt in a food processor until finely chopped. Form into about 20 balls, using 2 tablespoons in each. Store airtight at room temperature or refrigerate for up to one week.
This is a Southern recipe, and it is by far the BEST pound cake recipe I have ever tried. I have recently tried it without the lemon zest and lemon pudding (just adding extra vanilla and vanilla pudding mix) and again with caramel pudding mix and caramel sauce, and it’s WONDERFUL! Take a look:
SOUTHERN LEMON SOUR CREAM POUND CAKE
Unsalted butter for pan
3 cups all purpose flour, plus more for pan
1 – 3.4 oz package instant lemon pudding
1/2 teaspoon salt
1/4 teaspoon baking soda
1-1/2 cups (3 sticks or 12 oz) salted butter, at room temperature
2-3/4 cups granulated sugar
2 teaspoons pure vanilla extract
6 large eggs
8 oz sour cream
2 tablespoons lemon zest (I used 2 teaspoons pure lemon extract instead)
Preheat oven to 325 degrees F. Butter and flour a standard 10 inch tube pan, set aside.
Sift together the flour, lemon pudding mix, salt and baking soda. Cream together the butter, granulated sugar and vanilla. Beat for 2 or 3 minutes until light and pale yellow in color. Add the eggs, one at a time, beating well after each addition, stopping and scraping the sides of the bowl as needed. Reduce the speed of the mixer and add the sifted dry ingredients alternately with the sour cream. Mix until fully combined. Stir in the fresh lemon zest by hand. Pour into the prepared tube pan and place in the oven.
Bake, placing a piece of aluminum foil on top to prevent overbrowning, if needed, for one hour 20 minutes to 1 hour 30 minutes, or until a cake tester or toothpick inserted in the center comes back clean. Remove from the oven and let cool in the pan on a cooling rack for 15 minutes, then remove from the pan and let cool completely.
In a medium bowl, mix together 1-1/2 cups powdered sugar, 2 tablespoons freshly squeezed lemon juice, plus more if needed to thin, and one tablespoon salted butter (melted). Drizzle over the cooled cake.
Dun Laoghaire is a harbour town, about 8 miles south of the city of Dublin, in County Dublin, Ireland. While nearby harbours in Dalkey have been in use for centuries, Dun Laoghaire’s harbour only came into being in the early 1800’s. Previously, “Dunleary” was a small fishing village and not easily accessible. However, once the harbour was built, it became a popular resort for the rich and famous, so to speak.
Last year I became acquainted with Tom Conlon, who is a leading Dun Laoghaire historian, and he has just published a book (his first!) titled, Victorian Dun Laoghaire, A Town Divided. He traces the history of the town, explaining how it became “one of Ireland’s most well-known areas” during Victorian times. Most previous books have focused on the scenic side of the town. However, Tom’s book delves into the “darker side of Dun Laoghaire” and the incredible poverty that existed there in the back alleys and slums. If you have interest in this part of the world, Tom’s book is a wonderful read, and it’s full of great images (including some of my own!). It’s available on Amazon and also on eBay. The cover is shown below.
This is a salsa that can be served with chicken, pork or turkey:
Chop one half-pint container (about 6 oz) blueberries; toss with 1/2 cup chopped cucumber, 1/2 seeded and finely chopped jalapeno pepper, 1/4 teaspoon lime zest and 2 teaspoons lime juice. Stir and then add 2 tablespoons fresh torn mint leaves, season. Serves 4.
I only started using my waffle iron for things like potato waffles (or turkey dressing waffles) a few years ago. Here is a recipe that uses potatoes.
LOADED POTATO PARMESAN WAFFLES WITH EGGS
1-1/2 pounds russet potatoes
1/3 cup shredded Parmesan
5 tablespoons butter, melted
1 large shallot, grated
4 fried eggs
4 slices bacon, cut into 1/2 inch strips and cooked
Peel and grate potatoes; squeeze dry in a dish towel. In bowl, mix potatoes with cheese, butter and shallot; season with salt and pepper. Coat waffle iron with cooking spray. Using a quarter of the mixture for each waffle, cook in waffle iron until golden and crispy, 6 to 8 minutes. Top withe gg, bacon and parsley, season. Makes 4.
I made these a couple of weeks ago and they are really easy!
BLUEBERRY COFFEE CAKE MUFFINS
1 stick butter at room temperature
3/4 cup sugar
2 teaspoons lemon zest
1/2 teaspoon ground cinnamon
4 oz almond paste, crumbled
1-1/4 cups self-rising flour
1-1/2 cups blueberries
Using electric mixer, beat first 5 ingredients with half the almond paste until fluffy. Beat in flour; fold in berries. Divide among 12 paper lined muffin cups; sprinkle with remaining almond paste. Bake at 400 degrees F until toothpick comes out clean, 20 minutes. Makes 12.