Archive for » May 17th, 2010«

  For a quick,  easy, and refreshing and light salad dressing give this a try. I sometimes just like to put this over fresh tomatoes and cucumbers.

1/4 Cup Extra Virgin Olive Oil

1 tablespoons White Wine vinegar

2 teaspoons stone-ground mustard.

  Wisk together vigorously~ Salt and Pepper to taste!

Told you it was easy!

   Buon appetito always!

  I admit it, I LOVE  SWEETS!! Cakes, Pies, it is all GOOD!. This is a simple cake, but by no means lack flavor by not having icing. It does have a glaze. This is something you can change up the fruit since summer is here, and we have access to vine ripe fruit!


What You Need!

1 pkg. (2-layer size) white cake mix
3/4 cup  water
3 egg whites
2 Tbsp.  oil
1 pkg. (3 oz.)  Lemon Flavor Gelatin, divided
1 cup  blueberries
1 pkg. (12 oz.)  Cream Cheese, softened  (1 package, and 1/2 package)
1 tsp. vanilla extract
1/4 cup lemon juice
1/3 cup sugar
1 whole  egg
3 Tbsp. water

Make It!

HEAT oven to 350ºF.

BEAT cake mix, 3/4 cup water, egg whites and oil in large bowl with mixer until well blended. Add 1/4 cup dry gelatin mix; beat on low speed 1 min., then on medium speed 4 min. Stir in berries; set aside. Beat cream cheese, whole egg, sugar, and lemon juice in small bowl with mixer until well blended.

POUR half the cake batter into greased 12-cup fluted tube pan or 10-inch tube pan; cover with layers of cream cheese mixture and remaining cake batter.

BAKE 45 to 50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from side of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

PLACE cake on plate. Microwave 3 Tbsp. water in microwaveable measuring cup on HIGH 30 sec. Add to remaining dry gelatin mix; stir until dissolved. Brush over cake until mixture is absorbed. Refrigerate leftovers….IF there are any!!!!

Buon appetito always!