Berries on a Cloud

• 
  
• CRUST:
• 6 egg whites
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 3/4 cups sugar
• 
  
• FILLING:
• 1 8 oz. package cream cheese, softened
• 1 cup powder sugar
• 1 teaspoon vanilla extract
• 1 pint whipping cream
• 2 cups miniature marshmallows
• 
  
• TOPPING:
• 1 (21 ounce) can raspberry or cherry pie filling
• 2 cups sliced fresh strawberries
• 1 teaspoon lemon juice

In a mixing bowl, beat egg whites, cream of tartar and salt until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form (do not underbeat- could take up to 15 minutes). Spread evenly in a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 275 degrees F for 1 hour; turn off oven (do not open door). Let cool in oven overnight or at least 12 hours.

Beat cream cheese, sugar and vanilla until smooth.  Add about 1/2 cup whipping cream and continue to mix until creamy smooth.  Slowly add the remaining whipping cream and mix until thickened.  Spread filling over meringue. Chill for 4 hours. Cut into 16 pieces. Combine topping ingredients; spoon topping over each serving.

WHole Wheat Cinnamon Rolls

Instead of reposting, I am linking to the recipe I used. (Is that cheating?)
It's just a click away....

Heavenly Homemakers Whole Wheat Rolls

Enjoy!

Favorite Whole Wheat Bread

1/2 cup water (hot from tap)

1/3 cup unsweetened applesauce

3 Tbs. yeast

2 eggs

3 Tbs. lemon juice

1/2 cup honey

1/2 cup molasses

1/2 cup olive oil

3 cups water (hot from tap)

12 cups whole wheat flour

2 Tbs. salt

3 to 4 Tbs. dough enhancer

1 cup oatmeal

1/2 cup ground flaxseed

1/3 cup whole flaxseed

3/4 cup chia seeds

1/4 cup cracked wheat

1. Put the ½ cup water and the applesauce in a bowl with the yeast.

2. If you need to grind your wheat, now is the time to do it.

3. In a large bowl, beat your eggs. Add the lemon juice, olive oil, honey, molasses, and 1 cup of hot water together.

4. Measure 10 cups of flour into another bowl. Add salt, dough enhancer, flaxseed, oatmeal, chia seeds, and cracked wheat. Mix together.

5. Add the last 2 cups of hot water to the wet ingredients. Add the yeast mixture. Mix well, then start adding the dry ingredients, one spoonful at a time, adding and mixing it until the dough starts to climb the beaters.

6. Pour the rest of the flour mixture in and mix it with a spoon.

7. Flour the surface where you will be kneading the dough. Drop the dough onto the flour and knead for 7-10 minutes, adding extra flour as you need to keep it from sticking.

8. Grease your original dough bowl. Place your dough ball back in the bowl. Grease the top of the dough, also.

9. Place a clean cloth on the bowl and let in rise for about an hour. Punch it down and form your 4 loaves. Cover, and allow these loaves to rise for about 15-30 minutes, depending on how light you like your bread.

10. Bake at 350 degrees for about 30-35 minutes, depending on your oven.

11. Pull out of oven and let cool.

Note: This recipe really is for some of the best bread I have ever eaten- if you do it right. When I made this for Recipe Night, I made two loaves out of the dough that should have made 4 loaves. I also added too much flour so when I was kneading the bread, stop adding flour when the dough is barely sticking to your hands. However, if you love your bread super duper over-the-top dense, then I guess these mistakes/techniques are for you (Becky).

This recipe is

-By Lee Ann Crockett-

Cinnamon Bread

1 egg
1 C sugar
1/2 C oil
1 C buttermilk
2 C flour
1 t. baking soda

Mix together and put 1/2 of the batter into a greased loaf pan.

Mix 1/2 C Sugar and 1 T. Cinnamon

Put half of this mix on top of batter and swirl around. Add last half of batter to loaf pan, then remaining cinnamon mix on top and swirl.

350 degrees for 1 hour

Porcupine Grill Salad

Pears
Almonds
Blueberries
Mandarin Oranges
Red Onion
Feta Cheese

Dressing
1/2 C Canola Oil
1/4 C Balsamic Vinegar
!/4 C Sugar
1/2 t. Salt
1/2 t. Garlic salt
1/2 t. Worcestershire sauce

Cold Emerald Peanut-Sesame Noodles

I love this recipe for a number of reasons:

1. Most peanut sauce recipes end up looking a plain AND boring brown – but this dish is a bright green (thus “Emerald”) that resembles a spring pesto
2. The only thing I turn on the stove for is to boil water and noodles (I don’t even add the fried scallions the original recipe called for)
3. You get all the nutrients from raw spinach, without the raw spinach taste
4. It’s super easy and deliciously satisfying

Cold Emerald Peanut-Sesame Noodles

Adapted from “A Year in A Vegetarian Kitchen” by Jack Bishop

Sesame Noodles

1 T salt

1 pound fresh Chinese noodles (I would sub whole wheat noodles)

Emerald Peanut Sauce

3 C packed baby spinach leaves

1/3 C smooth natural peanut butter (w/out sugar or additives)

1 T minced gingerroot

1 T Sugar (I used a tsp instead)

½ tsp hot red pepper flakes (or to taste)

1/3 C hot water

3 T Soy Sauce

1 T rice vinegar

Fried Scallion Garnish (I didn’t actually do this part)

3 T roasted peanut oil

4 medium scallions, thinly sliced (about ½ C)

STEP ONE:

Bishop says:

1. For the noodles: Bring 4 quarts water to a boil in a large pot for cooking the noodles. Add the salt and noodles and cook until al dente. Drain and rinse the noodles under cold running water to remove excess starch. Transfer the noodles to a large bowl and toss them with the sesame oil.

I say: Just cook some wheat noodles like you’ve done for years, and add a little oil if they’re sticking.

STEP TWO:

Bishop Says:

2. For the sauce: Place all the ingredients in a food processor. Process scraping down the sides of the bowl as necessary, until the sauce is smooth.

I say: My food processor is mini; so I can only ‘process’ a little spinach at a time. But it’s totally worth it!

STEP THREE:

Bishop Says:

3. For the garnish: Heat the oil in a small skillet over high heat until almost smoking add the scallions and fry stirring occasionally until light brown about 2 minutes. With a slotted spoon transfer the scallions to a small plate lined with a paper towel.

I say: Why waste your time grilling one more thing. Besides, scallions are something I buy and never use all the way up (like cilantro).

STEP FOUR:

Bishop Says:

4. To serve: With your hands or two spoons, separate the noodles. Add the sauce and toss until coated evenly. If the noodles, seem dry, add a tablespoon or two of cold water and toss. Transfer the noodles to a serving dish and sprinkle with the fried scallions. Serve immediately.

I say: Toss, coat and enjoy. Again, the scallions just seem like extra work for me… and does anyone really love scallions? I think you’d be ok to make the sauce a couple of hours or so before and then just pour on the noodles when you’re ready to serve. I also heated this up for lunch the day after, and it was awesome as a hot dish too!

Lavender Mint Shortbread -or- Day Spa in a Cookie

Lavender Mint Shortbread

Ingredients: 1 1/2 cups (3/4 pound) butter, at room temperature (no substitutes) 2/3 cup sugar 2 tablespoons finely chopped lavender florets (fresh or dried) 1 tablespoon chopped fresh mint 2 cups flour 1/4 teaspoon salt

Preheat oven to 325°F.

Cream together the butter, sugar, lavender, and mint with an electric mixer. Mix until light and fluffy, about 3 minutes. Add flourand salt. Divide dough in half. Roll into 'logs' wrapped in plastic. Chill until firm.

Cut the dough into 1 1/2 -inch circles. Transfer to baking sheets, spacing cookies about 1 inch apart. Prick each cookie one or two times with a fork.

Bake 20 to 25 minutes until pale golden (do not brown). Cool slightly, then transfer to a rack.

Makes about 4 dozen.

****

I say if you can't go to the day spa, just eat a few of these:

Salt & Sugar for an exfoliating scrub. Mint for invigorating...(Body) Butter for a rich moisturizing treatment, and Lavender for relaxation and calming...

Enjoy!