Wednesday, October 24, 2012

Round Steak Sandwiches

We all know how dry and tough round steak can be even if cut correctly.  I finally found a way to tenderize, moisten and flavor to make some really great sandwiches.  My Round Steak Sandwiches has gone to my manuscript file for Think With Your Taste Buds - Beef that comes out this winter.  This one will be perfect for those game day guys and so easy to make.  Until then, check out Think With Your Taste Buds - Desserts.

Sunday, October 21, 2012

Slow Cooker Cube Steak

Yet another recipe has gone into the manuscript file for Think With Your Taste Buds - Beef.  I came up with this one when I found cube steak on sale and didn't want to cook it the usual way...batter, fry, serve immediately.  I wanted something I could actually cook now and serve later.  This worked out perfectly.  So make a note to look for this dish when Think With Your Taste Buds - Beef comes out this winter.  Until then, don't forget to order your copy of Think With Your Taste Buds - Desserts.

Monday, October 15, 2012

Pineapple Salad

What do you do with left over crushed pineapple?  This is what I do.

When a recipe calls for a small can of crushed pineapple I always use a large, taking out what the recipe calls for, then using the remaining to make a Pineapple Salad.  I add whatever I happen to have on hand such as coconut, nuts, cherries, marshmallows, etc.  Then I add just enough mayo to make it creamy.  This makes not only a pretty dish but also the perfect dessert that isn't too sweet nor too heavy.  Just use your imagination and 'Think With Your Taste Buds.'

Sunday, October 14, 2012

Cream Sauce Spaghetti

The idea for this dish came from a chicken recipe.  I changed several of the ingredients to compliment the beef instead of the chicken and came up with my Cream Sauce Spaghetti.  It is so good but it's also been added to the manuscript fine for Think With Your Taste Buds - Beef which will be coming out this winter.  Make a note to check this dish out when you order your copy.  In the meantime don't forget to get your copy of Think With Your Taste Buds - Desserts.

Tuesday, October 9, 2012

One Heck of a Review for Think With Your Taste Buds - Dessert

This is one of the best reviews we have ever gotten on ThinkWith Your Taste Buds - Desserts.  It makes me proud!

Think with Your Tastebuds

Mouthwatering delicious deserts that will tantalize your taste buds and force you to go off your diet and run to the store to buy the ingredients to make one of these tasty treat. Martha Cheves and Lillian Mort have created a cookbook that will send everyone that not only reads it but who creates one of their recipes into sugar heaven, treat euphoria and definitely on the bestseller list for cookbooks. So, sit back and read my review and I guarantee that when you finish reading it you will not only buy a dozen copies for friends to enjoy these tasty treats but you will head for the supermarket and straight for the kitchen when you return and start baking.

So, just how did these two master chefs meet? The net of course! Just why did they decide to create this masterfully written cookbook? Read the introduction and find out because certain secrets you have to learn for yourself and I will only reveal a tantalizing morsel to you and the rest you have to have learn when you read the book, try out these great recipes and find out their hidden tricks, tips and special ways of making these foods come alive.

Let’s start with my favorite food Bread. I bet that you did not know that there are at least 23 ways or more to make bread. Well, you are not going to believe what Martha and Lillian have prepared for you to try as you learn how to make Quick Breads which rise with the help of baking soda and baking powder and needs no kneading and Lillian’s tip at the end for slicing this delicious treat. Next, I would love for someone to make Martha’s Apple Sticky Buns for me. Oh, yeah, my husband is a great baker and cook and this book that you Martha and Lillian was really autographed to him and not me but I think I better do the review while he just might be creating something delicious. What is great about this book is right after each recipe the two authors have a special Think With Your Taste Buds tip I would say to tell you how they both added something special to each recipe making it unique to their style of cooking and taste. Applesauce Bread, Apricot Bread, Old-Fashioned Date Nut Bread and Tiny Aloha Pineapple Muffins are just some of the bread recipes that will send you straight into the kitchen to start heating up the oven, getting out those ingredients and baking pans to create your own special breads for every occasion.

Cakes: Who does not love to eat cake? For those that can bake why go and buy a ready made one when you can bake one of these over the top delicious recipes starting with, not so fast, learning and reading the Tips for Cakes on pages 36-38 which will instruct you on some important things to remember before you even start. The authors share some family history in this chapter too. So, which ones look good to me to make me go off my strict diet: All of them but I will only give you a small taste. Angel Surprise Cake smells great just from reading the recipe. Lillian made this cake for the first time for a girlfriend’s birthday. Martha adds something about what she adds to this great recipe, which is unique to her style too.

Applesauce Cake would enhance any dinner or lunch table and Martha shares how she learned about this delicious recipe with readers Lillian how she loves to bake in a tube pan. One of the most original recipes is Banana Nut Cereal Cake. You won’t believe what Martha used when she ran out of one ingredient and replaced it with his healthy breakfast cereal making this cake truly a Martha Cheves creation. But, Lillian has her own variations on this cake and believe me you want to try them both. Coconut lovers page 51 has a recipe you just might love. To jazz up any birthday or anniversary party how about a double treat that everyone loves Italian Cream Cheese Cake you the get the cake and the cheesecake all in one. So very tempting followed by Maraschino Cherry Cake and they say cherries are seriously good for you. To bring out your bad side and let the world know that you cannot be trifled with try out the recipe for Devil’s Food Cake. Now, that I have tempted your taste buds with these sweet delights how about we move to the next section and titled Cheesecakes which I have to say our my favorite if and when I ever eat cake. Lillian shares with the reader what her favorite ingredients are for adding to a cheesecake. She loves its “cool, creamy, velvety texture.” She tells readers about how she first made them where she found some recipes and how she creates her own delights. On page 82 she shares some valuable tips for making these cakes that you have to read for yourself. How else will you learn!
My favorite cheesecake is Sour Cream Cheese Cake and the recipe is on page 85 and the tips follow. Lillian includes a fact about her daughter and why she is called a “purist.” Sound like we must be related because when and if I eat this delectable treat I would eat it the same way.”

Considering the fact that I do not cook the next recipe is perfect for me to attempt to make anything. No Bake Strawberry Cheesecake who can go wrong with that! Martha bakes hers with fresh fruit and a can of pie filling and Lillian adds her own special twist to it on page 88. Coffee is something that most people like to start with day with. Nothing like a hot cup of coffee to start the day to rev up your motor any time during the day. So, why not coffee cakes to go with the coffee which Lillian describes on page 91 and adds special tips for coffee cakes on the next page. From apple coffee cake and overnight coffee cake you have a smorgasbord of recipes and choices to try. Pound Cakes are next and they are truly great when serving coffee, tea and just for a great snack or dessert after a fun meal with friends. Pound cakes are great when guests are over and you have game night and want to serve something simple, fun and not messy so you can get back into the games being played. Lillian gives the chef in you a little history lesson about pound cakes, how to make great ones and some of the important ingredients that she uses to make these. She even gives away a family secret of what her mother used as a special baking dishes. Want to find out read pages 101-102 plus let’s not forget the tips. So, what kind can you make Blueberry, Cranberry Pecan, Easy Pineapple Pound Cake, Orange Soaked and White Chocolate? Next, we learn how to make frostings and toppings, which add that extra zing to every cake or muffin. Lillian shares her specialties and her way of creating these frostings and toppings using a double boiler and following the instructions on the recipe plus her valuable tips. What kind can you make? You are going to have to read this section to find out.

For the kid in you or just because you want to create special treats for children or grandchildren’s parties you might want to attempt one of these sugary and tasty candies and snacks. Lillian begins by sharing how valuable sugar was during the Second World War and how it was rationed. Sharing the treats that her parents made like my favorite taffy and fudge. She adds some special tips on page 122 for making candy. Let’s start with Cereal Square Snacks, which seem easy enough to make. Martha shares how she makes this snack with shredded wheat squares and pecans. Lillian said long ago she used caramel corn. Reminds me of Cracker Jacks that my mom loved to eat. Peanut Butter Fudge and Tara’s Candy. Just wait until you read these recipes. Cookies are next followed by Cobblers and Dumplings, which I am going to leave to the reader to learn more about. With the holidays approaching or any time of the year you want to try their recipes for pies, pastries and tarts. Lillian begins by telling the reader a little history about pies and the fact that preparation is quite easy since you do not have to do the measuring, or rolling of the dough. Imagine ready-made crusts found in stores. Years an ago crust she shares was made with lard and the crust beyond flaky and much blander. My grandmother had pin tins as she relates hers did too and she even has one. Pages 172-173 include tips for pies, pastries and tarts. Cherry Nut Cheese Pie, Coconut Cheesecake Pie (sounds great) and Cream Cheese Apple Pie are enough to make your mouth water from just reading the recipes. Now, oatmeal is my favorite food so an Oatmeal Pie is definitely perfect. There are too many to tell you about and you might be tempted to stop reading before you find out about Piecrusts and Specialty Desserts. Piecrusts you are on your own but Specialty Desserts I will share some. Lillian includes a definition of desserts and then the meaning of specialty desserts, which includes tips for puddings and desserts and the desserts themselves. How about some Apple Roll-Ups or Banana Split Pudding or something that Lillian says is quick, easy and a great dessert: Cherry Crunch Dessert and Martha says she would see it with apple filling served over hot cheddar cheese melted on the top. Yummy. There are tons more but you have to read and learn the rest for yourself. I cannot give away all of their secrets that would spoil the fun of reading it for yourself. Two great chefs and many great tips: Think with Your Tastebuds is a must have in every kitchen and a great gift for the holidays or any occasion. Thank you to Martha and Lillian for meeting on the net, creating this great book and making me want to go off my diet. Check out that cookie jar on the front cover and click away and get your copies.
Fran Lewis: reviewer

Let’s give this book: FIVE GOLDEN MIXING BOWLS

Monday, October 8, 2012

Meatloaf with Stuffing

After all these years I've finally come up with a Meatloaf that I can actually say I like.  I'm calling it Meatloaf with Stuffing.  Watch for it this winter when Think With Your Taste Buds - Beef comes out.  I bet you'll like it too.