Favorite Shrimp Burgers

29 Sep

Inspired by this new cookbook, Fish Cakes  I have researched recipes for shrimp burgers and adapted my own easy version.

 

Shrimp Burgers

 

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Pineapple Cake

8 Sep

This is a recipe I’ve had in my collection since the 1990’s!  I gave the recipe a make-over after discovering that it was unpleasantly rich.  This is my revised version:

Pineapple Upside Down Cake

For the topping, I reduced the butter to 2 tbs. and the brown sugar to 1/3 cup.  I used about 1 cup of pineapple tidbits.

For the batter, I reduced the white sugar to  2/3 cup.

 

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assembling ingredients

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ready for baking

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finished cake

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served with ice cream

Guinea Pig Toy

7 Apr

GuineaPig ToysThis was a birthday gift for a special friend.  It’s a reminder that he ate this animal (member of the mouse family) last year on a vacation in Peru.

I found a cute pattern on the Dolls and Daydreams website.  Here’s my version, using two different kinds of fake fur fabric.*

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These are some dolls on the pattern website.

guinea pig1

 


*fake fur makes a big mess when you cut it, so wear a mask over your nose and face.

Best Cake-like Brownies

23 Feb

Cakey Brownies

This recipe uses cocoa powder and chocolate chips in the batter, for perfect results.  Baking temperature and timing are crucial, or these treats will burn!

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Trump Soap: After you use it, you feel dirty.

29 Oct

 

I found a bag of these bars at a thrift store today and couldn’t resist buying it for gifts.

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Shakshuka

3 Sep

This is my version of the popular Israeli/Middle Eastern comfort food.

Shakshuka

And here are some photos of the dish in progress.

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And here’s the feast!

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Coleslaw with Brussels Sprouts

2 Feb

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Brussels Sprouts, Cabbage and Carrot slaw is a delicious and tangy salad.
Serves: 4-6
Ingredients
• 3 T olive oil
• juice of 1 fresh lemon
• 2 tsp salt
• 1/2 tsp pepper
• 1 tsp dry mustard powder
• 2 tsp sugar
• 1 cup Brussels Sprouts, shredded
• 1 1/2 cups cabbage, shredded
• 1 1/2 cups carrots, shredded
• 1/4 cup green onion, chopped
Instructions
1. In a large mixing bowl whisk oil, lemon juice, salt, sugar, pepper and mustard powder until smooth.

2. Toss in the Brussels sprouts, cabbage, carrots and green onion. Stir well and let marinate in refrigerator for 1 hour or more before serving.