BIZZY BAKES

It is  traditional to have chicken soup on Friday night for Shabbos.  Sometimes, we change and have a vegetable soup or beef soup.  This week, I took a sharp turn and had cold strawberry soup.  My guests thought it was a smoothie in a bowl.  It tasted like a smoothie also.  That made it one delicious soup. In the summer heat, this is a wonderful option and I hopefully will make fruit soups more often. Cold Strawberry Soup Ingredients: 2 pints of strawberries 1 cup coconut milk 1 cup sour cream 1/3 cup sugar 2 tablespoons orange juice 1 teaspoon vanilla Method: Using a blender or food processor, blend all the ingredients until smooth. That is it.  Pour into bowls and enjoy. Tuesday's table           Waste Not Want Not Wednesday              This is How We Roll   

I don't know how long other bloggers spend visiting other sites.  I don't have a clue how long I spend doing this either.  When I check out other food sites, I am totally engrossed in what I am doing.  I love to catch up with what people are up to as well as what they are cooking.  It is fun but it is time consuming, time well worth it. More than that, each blog is a place with tons of information.  How many tips have you picked up?  How many recipes have you made?  I find that if I make the recipe right away, it gets done.  If I bookmark it or print it, it may get lost. Today, I was at Spiced Curiosity  and found this amazing sorbet.  I did the right thing and went to the kitchen and made it.  I don't use my ice cream maker enough.  I was thrilled to make something that was not filled with raw eggs or whipping cream and I was more than pleased with the results. The strawberry mixture thickened quickly and it is now wait...

I bought a large container of strawberries from Costco.  I made a strawberry cheesecake, strawberry soup and a spinach-strawberry salad.  The strawberries was the ingredient in each of these that made them special. I still have strawberries left and I am going on a hunt for more recipes.  Any suggestions? This soup was just right with the day of heat we had.  My soups are often filled with vegetables, dumplings, noodles and/chicken.  When one finishes a bowl, one feels full.  The strawberry soup left us wanting the next course.  It is also like starting the meal with dessert...not a bad way to go. Strawberry Soup Ingredients: 2 cups frozen strawberries 2 cups milk 1 cup heavy cream 1/2 cup sour cream 2 tablespoons white sugar, or to taste Method: Puree strawberries, milk, cream and sour cream in a blender or food processor until smooth. Stir in sugar to taste. Chill 8 hours or overnight in...

Here it is the first Friday of the month and the bells are ringing for Ina Fridays.  I have been in many groups and I am finding, the once a month format, to be the most comfortable, for me.  I do like weekly such as my Donna Hay group but how many weekly groups can one handle, especially if two are scheduled for the same day? I had a wonderful cake scheduled to bake for this Dessert month but I simply never got to it.  This was not my month for baking.  In one week, I messed up on two cakes.  One, I misread the amount of flour and the second, I can't imagine what I did wrong, but certainly something was not right. Although drinks usually are planned for the first week of the month, this smoothie, seemed to be the ultimate of desserts, refreshing, filling and sweet.  Needless to say - delicious... ... Strawberry Banana Smoothie (adapted from Ina Garten ) Ingredients : 1/2 pint strawberries 1 ripe banana 1/4 cup orange juice 1/2 cup skim milk 1/4 c...

I am wondering if this is the first recipe, I almost completely followed.  It called for pear instead of strawberry.  I had no pears so I substituted, what I did have.  I had 2  quarts of strawberries.  The fragrance from the strawberries after baking was taking over my kitchen.  It was delightful and unexpected.  I also did not coat the tops of the  muffins  with sugar.  It might make it pretty but too much sugar is just not necessary. The recipe is in the words of  Cooking Light . Strawberry  and Walnut Muffins   (adapted from Cooking Light) Ingredients 1/2 cup chopped walnuts 1 cup all-purpose flour (about 4 1/2 ounces) 1/3 cup whole wheat flour (about 1 1/2 ounces) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2/3 cup packed brown sugar 2 tablespoons canola oil 2 teaspoons vanilla extract 1 (8-ounce) carton plain fat-free yogurt 1 large egg  1/2 cup ...

I have been making this salad, for several years, with different variations.  I believe, I originally go the recipe from one of Susie Fishbein cookbooks.  My daughter-in-law made it first and I loved it.   She had mangoes and strawberries as the fruit, in this tossed salad.  Usually, I use these, also but if I find, I have no mango, I use mandarin oranges or another berry. This is refreshing salad, great for hot summer days and nights.  I would like to try grapes or watermelon, in this salad.    Strawberry Mango Tossed Salad Ingredients 1/4 cup sugar 2 tablespoons cider vinegar 2 tablespoons honey 1/2 teaspoons lemon juice 1/2 teaspoon sweet paprika 1/2 teaspoon ground mustard 1 teaspoon fine diced onion Dash salt 2 tablespoons canola oil 4 cups torn mixed salad greens  (romaine) 2 cups sliced fresh strawberries 1 mango sliced a avocado, cut up 1 medium red onion, sliced 1/3 cup walnuts Method: Combi...

 I am submitting this to Go Ahead Honey, it's Gluten Free.  The theme this month is Brunch.  I love the topic as those of you who link up at Let's Do Brunch, at My Sweet and Savory might guess.  I could eat brunch three times a day. This week's host is Maggie from She Let Them Eat Cake.   Check out her blog.  It is fantastic.  Check out the chocolate peanut bars.  Oh my. Last year, I received a booklet in the mail, with incredible recipes.  For some reason, I never to to make this Crisp, which turned out to be super-delicious.  My daughter made it and she was real smart and made a large one for the holiday and a small one for the three of us.  We did make quite a dent in this 8 inch square crisp. The name of the booklet is a Taste of Pesach and it is put out by a boys' school, Me'on Ha Torah.  The recipes in the booklet are different than the normal recipes, we find in our cookbooks and magazines and I have had fun and good eat...