Saturday, December 27, 2003

I don’t use a recipe.  I used to just always watch my mom makes hers...so here goes…

2-3 medium/large eggplants
3-4 cups bread crumbs (I use plain, sometimes italian flavored, doesn’t matter)
1-2 cups flour
2-3 eggs
1/2 cup milk
oil for frying (I use corn oil)
large jar of tomatoe sauce (I use Prego)
1 lb. mozarella cheese (shredded)

extra flavor (parmesan, oregano, basil, garlic, parsley)

Take skin off one eggplant (I do one at a time, to avoid them turning brown) and then cut into circles, about a 1/4 thick.

Mix in one bowl, eggs and milk.  In another bowl, flour and bread crumbs.  Take one circle of eggplant at a time and dip into egg/milk mixture, coat both sides, then dip into breadcrumb/flour mixture, and bread both sides.  Continue to do this until all eggplant circles are gone.  Then take the next eggplant, take off skin, and repeat, until all your eggplant is breaded. (you may need to add more egg or milk depending on how much eggplant you have, same goes with the breadcrumb and flour mixture.  I always end up making “more” breadcrumb/flour mixture later.)

Coat bottom of a large frying pan with a good amount of oil and heat on medium/med-high.  Fry eggplant.  (this is what takes the effin longest) I usually change the oil after each whole eggplant is fried.  So, if I have 3 eggplants, I change the oil three times.)

Heat oven to 350-375 -

Once all the eggplant is fried, get out large baking dish (I use a 9X11)

Coat bottom with a nice thin layer of tomatoe sauce, then on top of sauce, layer fried eggplant, then layer on top of eggplant, shredded mozarella cheese.  Then sprinkle some “extra flavor” (this is up to you.  I use those particular things, but you can edit that as you wish. It’s all a matter of preference.  Sean loves him some garlic, so my eggplant parm tends to be quite garlicy).  Then sauce.  Repeat. Eggplant, cheese, extra flavor, sauce, eggplant, cheese, extra flavor...until there is no more left or you have no more room in the dish.

Cover baking dish with tinfoil and cook in oven for 30-35 minutes or until bubbling (my mom used to remove the tinfoil for the last 5 minutes or so, and the top would get all nice and toasty brown.  mmmmm :9)

{via Mel}

Friday, December 26, 2003

3/4 C Butter
1/2Cup sugar
1 t almond extract (vanilla works too)
1 egg yolk
1 1/2 cup flour1/4 cup cocoa

cream butter, sugar together, add egg and almond mix. Add flour and cocoa, stir
till well mixed bake at 375

Itsays to do them either in rolled balls or shapes...we always roll them into
log shapes in our hands....but that’s teh recipe

optional: Mom does this, I don’t, melt choc. chip and dab of butter in
microwave, stir together then glaze or dip cookies.

{via Chris}

What could be more fitting for Christmas than a South Beach Diet-
friendly Angel Food Cake? This delicious, Phase 2 recipe was
contributed by online member Kathy from Sequim, Washington.

Whole Wheat Spice Angel Food Cake

Ingredients
1 3/4 cups egg whites (about 12-14 large eggs), divided
1 cup whole wheat flour
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 1/2 cups Splenda, divided
3/4 teaspoon salt
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract

Directions:
Carefully separate eggs, making certain there is no yolk in the egg
whites (otherwise the whites will not beat into peaks). In a large
bowl, let egg whites warm to room temperature, about 1 hour.

Preheat oven to 375�F.

Sift whole wheat flour and re-measure 1 cup. Then re-sift this flour
along with 3/4 cup Splenda, nutmeg, and cinnamon. Repeat re-sifting
two more times and set aside.

Beat egg whites, salt, and cream of tartar at high speed until soft
peaks form. Add remaining 3/4 cup Splenda to egg white mixture a
tablespoon at a time, beating well after each addition. Continue
beating until stiff peaks form.

Either sift or gently sprinkle one-quarter of the flour mixture over
the egg whites. Gently fold in with 15 under-and-over strokes.
Repeat, turning bowl so that everything gets blended well. After
last addition, scrape and double check that all the flour mixture is
well blended into egg whites. You want to keep the egg white mixture
as fluffy as possible, so be sure not to beat it down.

Spread batter into a clean, ungreased, 9- or 10-inch tube pan (angel
food cake pan). Do your best to make certain there are no air
pockets. Bake for about 30 minutes or until the edges of the cake
just start to pull away from the pan. Invert the pan over the neck
of a wine-type bottle; let it cool completely. Carefully remove from
pan.

{via Jona}

I love this stuff.  You can find it at drugstore.  It smells really good, and it doesn’t make my hair sticky.

It holds really well and also keeps it feeling full and light.  I take just a little bad on my finger tips and a smidge in my palm, then I run my hands through my hair and fluff up a little.  Then I keep doing it, until all the product is off my hands.  Love it!

I give it 4 out of 5 Merkins