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PostPosted: Thu Jun 25, 2009 2:10 pm    Post subject: Fall Cabin Retreat Menu Reply with quote


Relax and celebrate the season with this make-ahead menu.
Kathryn Conrad
from Cooking Light


Close your eyes and imagine the beauty of gold and red leaves, the feel of warm blankets and crisp air, and the sound of a creek murmuring nearby. Though we haven't perfected that recipe, we have used an idyllic mountain cabin as inspiration for a richly satisfying autumn menu that you can prepare unrushed.

Beginning with the creamy Red Pepper-Cheese Dip, almost every recipe on the menu may be made partly or entirely ahead. After a leisurely appetizer, move on to your choice of soups: the dramatic color and clean flavors of Savory Beet Soup (a dish to tempt even people who don't love beets) or the earthy elegance of porcini mushrooms and sherry in the aptly named Rich Mushroom Soup. Both pair beautifully with our Country Rye Loaves; the recipe is easy enough for a beginner and produces two crusty loaves--one for dinner and another to slice for sandwiches the next day.

You also have a choice of chicken or pork entrées. Each recipe uses an overnight brining technique to infuse flavorful herbs, spices, and cider to ensure juicy results. While the entrée slowly roasts, you'll have plenty of time to set the table and toss sweet potatoes in sugar, salt, and peppers for the Spicy Sweet Potato Wedges recipe. While the chicken or pork stands before slicing, pop the sweet potatoes into the oven, and toss the Fall Green Salad with its make-ahead Parmesan vinaigrette. All that's left is to open a bottle of wine, gather some friends, and enjoy the tastes and heady aromas of the season.

There is one more thing: a moist Pumpkin-Orange Cake crowned with cream cheese frosting and set with jewel-like mandarin oranges and pomegranate seeds. Make this cake a day ahead, then serve it right from the refrigerator for a dramatic finish without any last-minute fuss.

"Retreat" is more a state of mind than a place. Whether you're headed for the mountains or have simply staked a claim to your weekend at home, feed that feeling with satisfying, beautiful food at a pace made for pleasure.

Fall Ahead of Schedule
• Country Rye Loaves: Make sponge two days ahead. Bake bread a day ahead. Cool completely on a wire rack; store in an airtight container.
• Make Red Pepper-Cheese Dip a day ahead; cover and chill. Let stand at room temperature for 30 minutes before serving.
• Prepare soup according to recipe (except for sour cream swirl in Savory Beet Soup or parsley in Rich Mushroom Soup). Cover and chill for up to a day. Reheat, covered, in a saucepan over low heat until thoroughly heated. Add garnishes to each serving.
• Prepare brine for Cider-Roasted Chicken or Cider-Roasted Pork Loin up to five days ahead; refrigerate until ready to use. Brine chicken or pork overnight.
• Spicy Sweet Potato Wedges: Peel and cut potatoes into wedges while meat cooks.
• Prepare vinaigrette for Fall Green Salad a day ahead; cover and chill.
• Prepare Pumpkin-Orange Cake a day ahead; cover loosely and refrigerate until ready to serve.

Sandwiching Leftovers
Save the second Country Rye Loaf to make sandwiches with any leftovers. Use Red Pepper-Cheese Dip as a sandwich spread, add a layer of remaining lettuce purchased for the salad, and top with Cider-Roasted Pork Loin or Cider-Roasted Chicken for the filling.

online October 2007
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PostPosted: Thu Jun 25, 2009 2:11 pm    Post subject: Reply with quote


Red Pepper-Cheese Dip

Good, Solid Recipe Rate the Recipe Read Reviews (9)
Make this the day before for entertaining ease. It's great with crisp breadsticks and does double duty as a sandwich spread.

Yield
16 servings (serving size: 2 tablespoons)

Ingredients
1 large red bell pepper
1 small onion, peeled and halved
Cooking spray
1 whole garlic head
1 cup plain fat-free yogurt
1/2 cup (4 ounces) block-style fat-free cream cheese
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
1/4 cup chopped fresh flat-leaf parsley
Preparation
Preheat broiler.

Cut bell pepper in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Remove peel and discard. Set roasted pepper aside.

Reduce oven temperature to 400°.

Place onion halves, cut sides down, on a baking sheet coated with cooking spray. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil. Place garlic on baking sheet with onion. Bake at 400° for 15 minutes; turn over onion halves. Bake an additional 15 minutes or until onions are soft and begin to brown. Place onion halves on a plate. Return garlic to oven, and bake an additional 15 minutes. Cool 10 minutes. Separate the cloves; squeeze to extract garlic pulp. Discard skins.

Place roasted pepper, onion, and garlic pulp in a food processor; process until fairly smooth. Add yogurt, cheese, cumin seed, and ground red pepper; process until smooth. Spoon dip into a bowl, and stir in parsley. Cover and chill.

Nutritional Information
Calories:20 (9% from fat)
Fat:0.2g (sat 0.1g,mono 0.0g,poly 0.0g)
Protein:1.9g
Carbohydrate:3.1g
Fiber:0.3g
Cholesterol:1mg
Iron:0.2mg
Sodium:85mg
Calcium:37mg
Kathryn Conrad, Cooking Light, OCTOBER 2004
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PostPosted: Thu Jun 25, 2009 2:12 pm    Post subject: Reply with quote

Fall Green Salad

Using three types of lettuce lends a variety of textures and flavors to this simple salad.

Yield
8 servings (serving size: 1 cup)

Ingredients
Vinaigrette:
1/4 cup water
3 tablespoons fresh lemon juice
1/2 teaspoon cornstarch
1 tablespoon honey
1/2 teaspoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) grated fresh Parmesan cheese

Salad:
4 cups torn curly leaf lettuce
4 cups torn romaine lettuce
3 cups trimmed arugula
1/2 cup thinly sliced red onion
Preparation
To prepare the vinaigrette, combine water, juice, and cornstarch in a small saucepan, stirring with a whisk. Bring to a boil over medium-high heat; cook 1 minute, stirring frequently. Remove from heat. Stir in honey, vinegar, salt, and pepper. Place in a blender or food processor. Add cheese, and process until well blended. Cool to room temperature.

To prepare salad, combine lettuces and onion in a large bowl. Drizzle with vinaigrette, tossing gently to combine. Serve immediately.

Nutritional Information
Calories:38 (24% from fat)
Fat:1g (sat 0.6g,mono 0.3g,poly 0.1g)
Protein:2.4g
Carbohydrate:5.9g
Fiber:1.4g
Cholesterol:2mg
Iron:0.5mg
Sodium:145mg
Calcium:80mg
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PostPosted: Thu Jun 25, 2009 2:13 pm    Post subject: Reply with quote


Rich Mushroom Soup

This smooth and satisfying soup can also be made with 2% milk rather than 1% and half-and-half. Any combination of fresh mushrooms works just fine.

Yield
8 servings (serving size: 1 cup)

Ingredients
2 tablespoons all-purpose flour
1 cup boiling water
1 cup dried porcini mushrooms (about 1 ounce)
2 teaspoons butter
1 1/2 cups chopped onion
2 teaspoons chopped garlic
2 teaspoons finely chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 1/2 cups thinly sliced shiitake mushroom caps (about 1 pound mushrooms)
2 (8-ounce) packages presliced button mushrooms
4 cups fat-free, less-sodium chicken broth
1 cup 1% low-fat milk
1/2 cup half-and-half
1/4 cup dry sherry
Chopped fresh flat-leaf parsley (optional)
Preparation
Place flour in a small skillet over medium-high heat; cook 2 minutes or until flour turns light brown, stirring constantly. Transfer the flour to a small plate; cool.

Combine boiling water and porcini mushrooms in a bowl; cover and let steep 20 minutes. Strain porcini mushrooms through a sieve over a bowl, reserving the soaking liquid. Chop the mushrooms.

Melt butter in a Dutch oven over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic, thyme, salt, and pepper; sauté 30 seconds. Add shiitake mushrooms; cook 3 minutes, stirring constantly. Add button mushrooms; cook 3 minutes, stirring constantly. Add chopped porcini mushrooms and broth to pan.

Combine reserved porcini soaking liquid with toasted flour, stirring with a whisk, and add to pan. Bring to a boil; reduce heat, and simmer, uncovered, for 15 minutes. Add milk; simmer 10 minutes, stirring frequently. Remove from heat; stir in half-and-half and sherry. Place 2 cups soup in a blender; process until smooth. Return pureed soup to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Divide soup among each of 8 bowls, and sprinkle with parsley, if desired.

Nutritional Information
Calories:114 (24% from fat)
Fat:3.1g (sat 1.8g,mono 0.9g,poly 0.1g)
Protein:7.1g
Carbohydrate:13.3g
Fiber:1.9g
Cholesterol:11mg
Iron:1.9mg
Sodium:341mg
Calcium:72mg
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PostPosted: Thu Jun 25, 2009 2:14 pm    Post subject: Reply with quote


Savory Beet Soup

For added creaminess and a lovely presentation, we swirled this vibrantly colored soup with sour cream.

Yield
8 servings (serving size: about 3/4 cup soup)

Ingredients
1 teaspoon olive oil
1 cup chopped onion
4 cups fat-free, less-sodium chicken broth
2 cups water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 medium beets, peeled and halved
1 medium potato, peeled and halved crosswise
1 bay leaf
1 teaspoon lemon juice
8 teaspoons reduced-fat sour cream
Preparation
Heat the oil in a Dutch oven over medium-high heat. Add onion; sauté 3 minutes or until tender. Add broth and next 6 ingredients (through bay leaf). Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until beets and potato are tender. Discard bay leaf.

Place one-third broth mixture in blender or food processor; process until smooth. Place pureed mixture in a large bowl. Repeat procedure twice with remaining broth mixture. Return pureed mixture to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Remove from heat, and stir in lemon juice.

Combine 1/2 cup soup and the sour cream, stirring with a whisk. Divide soup evenly among each of 8 bowls. Top each serving with 1 tablespoon sour cream mixture; swirl sour cream mixture using the tip of a knife.

Nutritional Information
Calories:74 (16% from fat)
Fat:1.3g (sat 0.5g,mono 0.4g,poly 0.1g)
Protein:3.3g
Carbohydrate:12.3g
Fiber:2.2g
Cholesterol:3mg
Iron:0.7mg
Sodium:343mg
Calcium:23mg
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PostPosted: Thu Jun 25, 2009 2:14 pm    Post subject: Reply with quote

Cider-Roasted Pork Loin

Fresh herbs and sweet cider syrup combine in this savory main dish. Overnight brining tenderizes the roast. If the cider reduction becomes too thick to brush on the pork, warm it in a saucepan over low heat.

Yield
8 servings (serving size: about 3 ounces pork)

Ingredients
3 cups water
3 cups apple cider
1/4 cup kosher salt
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 bay leaf
1 (2-pound) boneless pork loin, trimmed
2 cups apple cider
Cooking spray
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh sage
1/8 teaspoon freshly ground black pepper
Preparation
Combine the first 6 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool. Pour brine into a 2-gallon zip-top plastic bag. Add pork; seal. Refrigerate 8 hours or overnight, turning bag occasionally.

Preheat oven to 350°.

Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside.

Remove pork from bag; discard brine. Place pork on rack of a broiler pan coated with cooking spray. Lightly coat pork with cooking spray. Combine rosemary, sage, and black pepper; sprinkle evenly over pork. Bake at 350° for 1 hour or until thermometer registers 155°, basting twice with cider reduction during final 20 minutes of cooking. Remove from oven; baste with remaining cider reduction. Let stand 10 minutes before slicing.

Nutritional Information
Calories:200 (30% from fat)
Fat:6.6g (sat 2.2g,mono 3g,poly 0.7g)
Protein:24.4g
Carbohydrate:9.2g
Fiber:0.3g
Cholesterol:67mg
Iron:1.1mg
Sodium:419mg
Calcium:25mg
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PostPosted: Thu Jun 25, 2009 2:15 pm    Post subject: Reply with quote


Cider-Roasted Chicken

Brining overnight in a salt-and-cider mixture makes this chicken incredibly flavorful and moist; basting with reduced apple cider adds a hint of sweetness to the finished chicken. Use tongs to carefully remove skin from the hot chicken.

Yield
8 servings (serving size: about 4 ounces chicken and about 1 tablespoon jus)

Ingredients
3 quarts water
1 quart apple cider
1/4 cup kosher salt
1 tablespoon black peppercorns
1 bay leaf
1 (6-pound) roasting chicken
2 cups apple cider
1 large onion, peeled and halved
4 flat-leaf parsley sprigs
4 garlic cloves, peeled
Preparation
Combine the first 5 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool completely. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Pour brine into a 2-gallon zip-top plastic bag. Add chicken; seal. Refrigerate 8 hours or overnight, turning the bag occasionally.

Preheat oven to 400°.

Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside.

Remove chicken from bag; discard brine. Pat chicken dry with paper towels. Place the onion halves, parsley, and garlic into cavity. Lift wing tips up and over back; tuck under chicken. Tie legs. Place chicken on rack of a broiler pan. Bake at 400° for 1 hour and 30 minutes or until thermometer registers 175°. Remove from oven (do not turn oven off). Carefully remove and discard skin. Baste chicken with half of reduced cider; return to 400° oven for 10 minutes. Remove from oven; baste with remaining cider reduction. Transfer chicken to a platter.

Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat. Serve jus over chicken.

Nutritional Information
Calories:224 (29% from fat)
Fat:7.1g (sat 2g,mono 2.7g,poly 1.7g)
Protein:26.9g
Carbohydrate:11.3g
Fiber:0.4g
Cholesterol:80mg
Iron:1.4mg
Sodium:452mg
Calcium:26mg
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PostPosted: Thu Jun 25, 2009 2:16 pm    Post subject: Reply with quote


Spicy Sweet Potato Wedges

These peppery-sweet potatoes are delicious with roasted meats. Cooking them at a high heat makes their interior tender just as the sugar-and-spice coating begins to caramelize and brown the outside.

Yield
8 servings (serving size: 3 wedges)

Ingredients
6 medium sweet potatoes (about 2 1/4 pounds)
Cooking spray
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/8 teaspoon black pepper
Preparation
Preheat oven to 500°.

Peel potatoes; cut each lengthwise into quarters. Place potatoes in a large bowl; coat with cooking spray. Combine sugar, salt, and peppers, and sprinkle over potatoes, tossing well to coat. Arrange potatoes, cut sides down, in a single layer on a baking sheet. Bake at 500° for 10 minutes; turn wedges over. Bake an additional 10 minutes or until tender and beginning to brown.

Nutritional Information
Calories:153 (2% from fat)
Fat:0.4g (sat 0.1g,mono 0.0g,poly 0.2g)
Protein:2.4g
Carbohydrate:35.5g
Fiber:2.3g
Cholesterol:0.0mg
Iron:0.9mg
Sodium:166mg
Calcium:31mg
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PostPosted: Thu Jun 25, 2009 2:17 pm    Post subject: Reply with quote

Country Rye Bread Loaves

This bread has hearty flavor with a thick crust and soft interior. Combine the yeast, water, rye flour, and molasses the night before so it has time to ferment and create a sponge; this makes for tangy, dense loaves. The dough is soft, so be patient when kneading, and add only as much flour as is necessary to keep the dough from sticking to your hands.

Yield
2 loaves, 10 servings per loaf (serving size: 1 slice)

Ingredients
2 packages dry yeast (about 2 1/4 teaspoons)
3 cups warm water (100° to 110°)
3 cups rye flour
6 tablespoons molasses
1 tablespoon olive oil
2 1/2 teaspoons salt
2 cups whole wheat flour
2 cups bread flour, divided
Cooking spray
2 teaspoons cornmeal
2 tablespoons bread flour
Preparation
Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon rye flour into dry measuring cups; level with a knife. Add rye flour and molasses to yeast mixture, and stir until combined. Cover and let stand at room temperature for 8 hours or overnight to make a sponge.

Stir oil and salt into sponge. Lightly spoon whole wheat flour and bread flour into dry measuring cups; level with a knife. Add whole wheat flour and 1 1/2 cups bread flour to sponge; stir until a soft dough forms. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide dough into 2 equal portions. Shape each portion into a (6-inch) round. Place dough rounds on a baking sheet sprinkled with 2 teaspoons cornmeal. Lightly coat surface of dough with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 20 minutes or until doubled in size.

Preheat oven to 350°.

Uncover loaves. Place 2 tablespoons bread flour in a small sifter, and sift flour evenly over loaves. Cut a shallow (1/4-inch) X in the center of each loaf. Bake at 350° for 1 hour or until bread is browned on bottom and sounds hollow when tapped. Cool on wire rack.

Nutritional Information
Calories:170 (7% from fat)
Fat:1.4g (sat 0.1g,mono 0.6g,poly 0.2g)
Protein:5.6g
Carbohydrate:34.5g
Fiber:4.6g
Cholesterol:0.0mg
Iron:1.9mg
Sodium:301mg
Calcium:17mg
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PostPosted: Thu Jun 25, 2009 2:17 pm    Post subject: Reply with quote


Pumpkin-Orange Cake

You can also prepare this in a 13 x 9-inch pan (bake for 40 minutes, and cool in pan for 10 minutes) or a tube pan (bake for 55 minutes, and cool in pan for 20 minutes). For the variations, you'll need an extra pomegranate and can of oranges for the topping.

Yield
14 servings (serving size: 1 slice)

Ingredients
1/2 cup granulated sugar
1/2 cup butter, softened
1 (15-ounce) can pumpkin
1/4 cup egg substitute
1/2 teaspoon vanilla extract
2 3/4 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 (12-ounce) can evaporated fat-free milk
Cooking spray
3 cups sifted powdered sugar, divided
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
1 teaspoon grated orange rind
2 cups mandarin oranges in light syrup, drained
1 cup pomegranate seeds (about 2)
Preparation
Preheat oven to 350°.

Place granulated sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add pumpkin; beat well. Add egg substitute and vanilla; beat until well blended.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through nutmeg), stirring with a whisk. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture. Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

Place 1 cup powdered sugar and cream cheese in a large bowl; beat with a mixer at medium speed until well blended. Add remaining powdered sugar and rind; beat until fluffy.

Place 1 cake layer on a plate. Spread 2/3 cup cream cheese frosting evenly over top of cake. Top with remaining cake layer; spread remaining cream cheese frosting over top, but not sides, of cake. Arrange orange slices in a ring around outer edge of top cake layer. Sprinkle pomegranate seeds over center of top cake layer. Store cake loosely covered in refrigerator.

Nutritional Information
Calories:338 (26% from fat)
Fat:9.6g (sat 5.9g,mono 2g,poly 0.4g)
Protein:5.9g
Carbohydrate:58.5g
Fiber:1.2g
Cholesterol:28mg
Iron:2.3mg
Sodium:354mg
Calcium:102mg
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