Sunday, July 11, 2010
1 cup sugar plus more for sprinkling
1/2 cup butter
1 cup flour
1 tsp. baking powder
1/2 tsp. almond extract
1 pint berries (Any kind works but they should be reasonably bite-sized. I usually use blueberries or blackberries. They can be fresh or frozen and there's no need to thaw.)
Cream 1 cup sugar and butter. Mix in flour, baking powder, dash of salt, 2 eggs, and the almond extract. Place into a greased and floured 9" spring form pan. Cover entire top surface of batter with berries. Sprinkle some sugar and lemon juice on top. Bake at 350 degrees for 1 hour or until toothpick inserted in center comes out clean. Remove spring form and serve warm or cooled.
May be frozen after a quick cooling. Defrost then reheat for 10 minutes at 350 degrees.
1 cup unkcooked rotini pasta, cooked
1 c quartered fresh strawberries
1 c fresh pineapple chunks (8 oz drained)
1 c seedless red grapes, halved
2 kiwi fruit peeled, quartterd, sliced, chucnked
2 TB slivered almonds, toasted
½ c. low-fat vanilla yogurt
½ tsp grated lime peel
1 TB lime juice
2 TB honey
Cook pasta, drain then cool. Mix dressing together. Mix salad together, then add dressing and toss.