"This is by far the best peach cobbler recipe I've found. It tastes more like the peach cobblers my mother and grandmother made. The recipe is simple to make and all the ingredients are readily available. If friends or family are coming by, I can prepare this dessert, pop it in the oven and wait for the oohs and aahs as my guests are welcomed to our home by the warm aroma of fresh-baked peach cobbler." –Member Review

•  
• YIELD: 10 servings
• COURSE: Desserts, Pies/Pastries

Ingredients

• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 2 cups sugar, divided
• 1 tablespoon baking powder
• Pinch of salt
• 1 cup milk
• 4 cups fresh peach slices
• 1 tablespoon lemon juice
• Ground cinnamon or nutmeg (optional)

Preparation

• Melt butter in a 13- x 9-inch baking dish.
• Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
• Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
• Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

The main types of chocolate are white chocolate, milk chocolate, semisweet chocolate, bittersweet chocolate and unsweetened chocolate. These types of chocolate may be produced with ordinary cacao beans (mass-produced and cheap) or specialty cacao beans (aromatic and expensive) or a mixture of these two types. The composition of the mixture, origin of cacao beans, the treatment and roasting of beans, and the types and amounts of additives used will significantly affect the flavor and the price of the final chocolate.

White chocolate

Chocolate made with cocoa butter, sugar, milk, emulsifier, vanilla and sometimes other flavorings. It does not contain any non-fat ingredients from the cacao bean and has therefore an off-white color. In some countries white chocolate cannot be called 'chocolate' because of the low content of cocoa solids. It has a mild and pleasant flavor and can be used to make Chocolate Mousse, Panna Cotta and other desserts.

Some brands from around the world:

Milk chocolate

Sweet chocolate which normally contains 10-20% cocoa solids (which includes cocoa and cocoa butter) and more than 12% milk solids. It is seldom used for baking, except for cookies.

Some brands from around the world:

Dark chocolate

Sweetened chocolate with high content of cocoa solids and no or very little milk, it may contain up to 12% milk solids. Dark chocolate can either be sweet, semi-sweet, bittersweet or unsweetened. If a recipe specifies 'dark chocolate' you should first try semi-sweet dark chocolate.

Sweet dark chocolate

Similar to semi-sweet chocolate, it is not always possible to distinguish between the flavor of sweet and semi-sweet chocolate. If a recipe asks for sweet dark chocolate you may also use semi-sweet chocolate. Contains often 35-45% cocoa solids.

Semi-sweet chocolate

This is the classic dark baking chocolate which can be purchased in most grocery stores. It is frequently used for cakes, cookies and brownies. Can be used instead of sweet dark chocolate. It has a good, sweet flavor. Contains often 40-62% cocoa solids.

Some examples:

Bittersweet chocolate

A dark sweetened chocolate which must contain at least 35% cocoa solids. Good quality bittersweet chocolate usually contains 60% to 85% cocoa solids depending on brand. If the content of cocoa solids is high the content of sugar is low, giving a rich, intense and more or less bitter chocolate flavor. Bittersweet chocolate is often used for baking/cooking. If a recipe specifies bittersweet chocolate do not substitute with semi-sweet or sweet chocolate. Please ensure that you buy the correct type! European types of bittersweet chocolate usually contains very large amounts of cocoa solids, and some of them have quite bitter taste.

Some examples:

Unsweetened chocolate

A bitter chocolate which is only used for baking. The flavor is not good, so it is not suitable for eating. Use it only if a recipe specifies 'unsweetened chocolate'. It contains almost 100% cocoa solids, about half of it might be fat (cocoa butter).

Some examples:

More information about chocolate types can be found at

Yield: 6 servings
 

Ingredients

1/3 cup (70 g) sugar
5 ounces (150 g) bittersweet chocolate (70%)
3 egg yolks
5 egg whites
a pinch of salt

Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
2. Grease one large souffle dish or 6 small souffle dishes.
3. Melt the chocolate over hot water (in a double boiler).
4. Add a pinch of salt to the egg whites and whisk with an electric mixer until they hold soft peaks.
5. Add 1/3 cup of sugar gradually while whisking with the electric mixer.
6. Mix gently the melted chocolate with the egg yolks and approximately one cup of the whisked egg whites.
7. Fold in the remaining part of the whisked egg whites.
8. Bake in the middle of the oven until crusted on top and practically cooked in the middle, approximately 25-35 minutes for a large souffle dish.

Variations

1. You may use bittersweet chocolate flavored with orange or raspberries for a delicious fruity flavor.

Yield: 6 XL muffins or 12-15 M muffins.

Ingredients

2 eggs
1 cup (220 g) sugar
1 cup (110 g) all-purpose flour
6 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon vanilla essence
2/3 cup (160 ml) milk
2/3 cup (150 g) butter
4 oz (120 g) semisweet chocolate chips (optional)

Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Grease 6 extra large muffin tins or cups (paper muffin bake cups are recommended) or 12-15 medium cups.
3. Beat the eggs with sugar, mix with flour, cocoa powder, baking powder, vanilla and milk.
4. Fold in the melted butter.
5. Add chocolate chips; coat them with flour before mixing into the batter.
6. Bake at 350 degrees until a until a wooden pick inserted in center comes out clean, about 30 minutes for XL muffins, about 20 minutes for medium size muffins.

The Chocolate Muffins may be served hot or at room temperature.

Variations

1. If you wish to use less saturated fat, try substituting ½ the butter with a good quality vegetable oil.
2. If you wish a strong chocolate flavor you can add 1-2 more tablespoons of cocoa powder.
3. You may add vanilla or white chocolate chips instead or regular ones.
4. If you want lean muffins you may use 1+½ cup flour and ½ cup of butter instead of the amounts given in the recipe, and in addition add ½ teaspoon of salt (suggested by Daphne Tipton, January 2009).
5. Chocolate chips should be added the last five mins so it will just stay on top of the muffins, and if you put sweetened coacoa it tastes better (suggested by Justin, March 2009).

This is a really cool recipe to try if you like pineapples. It is a sweet cake that may quickly become one of your favorites!

What You Will Need

• 1 medium-sized saucepan
• 2 medium-sized mixing bowls
• 1 small bowl
• Electric stand or hand mixer

Ingredients

For Icing

• 2 tablespoons butter, melted
• 1 cup brown sugar
• 1/2 cup chopped nuts (optional)
• 1/2 teaspoon ginger
• 1 (16 oz.) can pineapple slices
• 8 maraschino cherries

For Cake:

• 1/4 cup butter
• 1 cup sugar
• 2 eggs, separated
• 1 1/2 cup flour, sifted
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon desired flavoring: lemon, almond, orange, pineapple
• 1/2 cup milk

 Steps

Icing

1. 1
   Heat butter, sugar, nuts, and ginger over medium heat in a saucepan until a paste is formed.
2. 2
   Spoon the icing evenly onto the cake pan.

1. 1
   Drain the can of pineapple slices; separate and arrange fruit one layer deep on the bottom of the pan on top of the icing.
2. 2
   Place cherry inside each of the pineapple centers. Set pan aside.

Cake

1. 1
   Preheat oven to 350°F.
2. 2
   Cream butter with sugar with an electric stand or hand mixer. Add 2 egg yolks, beaten.
3. 3
   Sift flour, baking powder, and salt together in a separate bowl.
4. 4
   Alternate adding the milk and sifted flour mixture to the sugar- butter mixture.
5. 5
   Mix in desired flavoring (lemon, almond, orange, pineapple, etc.)
6. 6
   Beat egg whites in a separate bowl until stiff peaks form. Gently fold into the batter.

1. 1
   When batter is well mixed, evenly pour over the pineapples and icing in the cake pan.
2. 2
   Bake at 350°F for 45 minutes or until a toothpick inserted into the center comes out clean.
3. 3
   Cool for 5 minutes.
4. 4
   Flip upside-down onto a serving plate or tray.

Tips

• Serve with homemade whipped cream.

Have you ever eaten that disgusting fruit in a can, called fruit salad? Instead, make a fruit salad with Sri Lankan style out of fresh fruit that will blow you away! It's delicious and nutritious.

Ingredients

• Pineapple chunks (in this case, canned is fine)
• Oranges
• Strawberries
• Kiwi
• Apples
• Grapes
• Lemon
• Salt
• Sugar (if you wish)

Steps

1. 1
   Wash your fruit (oranges, kiwis, grapes, apples).
2. 2
   Open the can of pineapple and put the drained Pineapple chunks into the bowl.
3. 3
   Peel and cut the oranges,kiwi,and apple into bite sized pieces and put into bowl.
4. 4
   Take the grapes off their stems and put into bowl.
5. 5
   Then add 1/4 teaspoon of sugar(As your taste desires).
6. 6
   Add some lemon juice into the fruit bowl.
7. 7
   Mix the fruits together.
8. 8
   Put the delicious fruit salad into dessert cups and Serve to your family.
9. 9
   Enjoy your Sri Lankan fresh fruit salad!

Tips

• Some people like to add sugar to sweeten.
• Serve in bowls or on paper plates if at a picnic and eat with your fork.
• Lemon yogurt will keep it fresh and slightly sweeten, just mix in straight from the container.

Warnings

• Don't include fruit that you or someone in your family is allergic to.

A salad doesn't have to be just boring lettuce. A green salad can be a tasty and healthy experience. Scroll down!

Do you ever wish you could have a quick and easy meal that is high in nutrients, but low in calories and fat? do your taste buds crave a crunch? Well, if that is the case, think about having a salad as your entree. follow the sure-fire steps below!

Steps

1. 1
   Get a bowl, and a head of lettuce. Make sure you wash the lettuce well. Break the leaves off, and rub the lettuce under cold water. Then dry. To save time, simply buy a bag of already washed and shredded lettuce. If you'd like to, you can buy mixed greens or a more "exotic" bag of salad.
2. 2
   Add some veggies that you like! Wash and chop up a few to throw in with the salad. Try to mix interesting flavors, such as tomatoes, celery, and herbs (fresh is best).
3. 3
   Go even further with some meat. If you want a salad with some extra protein, add some chopped pieces of turkey lunch meat or other meats.
4. 4
   Want to keep the salad vegetarian? Add some tofu or seitan chunks, and walnuts are good for any salad, meat-free or not.
5. 5
   Mix all of your ingredients into the bowl and stir together. Add your favorite dressing.
6. 6
   Serve. It's the easy, healthy, and tasty snack full of crunchy and chewy ingredients.

Tips

• Great salad herbs include chives, parsley, basil and oregano.
• Don't dismiss the positive outcome of adding fruit to a vegetable salad - mandarin pieces, pineapple pieces and cranberries can really spruce up the tired, everyday salad.
• There are several toppings you can add to a salad. These include dressings: varieties are indeed endless. Also, try bacon, shredded cheese and diced eggs. It will encourage you to eat a salad.

Warnings

• Don't leave a salad sitting out too long at room temperature; always refrigerate what you don't eat if you intend eating it again. You want to avoid the potential for bacteria such as salmonella. You could also get very sick from eating old salad.

On a hot day, or on any day, there is nothing as refreshing as a glass of chilled lemonade. It is really easy to prepare, and inexpensive to make.

 Steps

Method 1

1. 1
   Cut up lemons, and squeeze until juice is gone. Use about three or four for a nice, sweet lemonade.
2. 2
   Make sugar-water by boiling water with an equal amount of sugar. Don't allow it to cool before adding the lemons!
   • Omit the sugar-water, and just use plain water, if you want to make unsweetened lemonade.
3. 3
   Figure that for every four cups of water (950 mL), the juice from two whole lemons should be added. It should be nice and sweet, with no tartness from the lemon.
4. 4
   Add ice cubes, pour into a glass, and enjoy!

Method 2

1. 1
   Gather 5 lemons, three cups of sugar (600 grams), and 1 3/4 quarts water (1.7 L) and ice.
2. 2
   Squeeze the juice from the lemons; reserve the peels.
3. 3
   Remove the seeds and pour the juice into a 2 quart pitcher.
4. 4
   Add the sugar and water. Stir to dissolve the sugar.
5. 5
   Slice the peels from all 5 lemons and put them into the pitcher. Serve with ice.
6. 6
   Add a pinch of cinnamon for a nice, sweet lemonade.

Free Juicer Recipes

Juicer Recipes #1 – Lemony Apple

- 2 apples
- 1 lemon
- 1″ slice of ginger
Juicing Tip: Juice the apples with their skins on. The skin is the most abundant area of the apple for flavonoid content. This will produce cloudy but more nutritious (and still delicious) apple juicer recipes. This healthy juicer recipe also makes a great remedy for colds.

Juicer Recipes #2 – Plain O’ O.J

-4 medium-sized oranges
Juicing Tip: When juicing oranges (or any kind of citrus fruit in your recipes for juicers) it is a good idea to juice the white membranes at the center of the orange. The majority of the bio-flavonoids in citrus fruits are found in the white membranes. Scrape off some of the white membranes inside the peel and include them in the juice. We don’t recommend juicing the whole peel, this will produce very sour unpleasant raw juice recipes.

Juicer Recipes #3 – Alkaline Juice

-1 cup of spinach
- 1/2 cucumber
- 2 stalks of celery including leaves
- 3 carrots
- 1/2 apple
Juicing Tip: Juice cucumbers with their skins on. The dark green skin is a great source of chlorophyll, a phytochemical that can help build red blood cells. Cucumbers also contain silica, a mineral that is good for the skin. Make sure to wash them before juicing.

Juicer Recipes #4 – A Very Berry Medley

-2 cups of strawberries
- 2 cups of blueberries
- 1 1/2 cups of raspberries
Berries are among the quickest and easiest of fruits to juice. The only prepping they need is a quick rinse. Strawberries are a small exception as they will need to be topped before juicing. All berries are a great source of antioxidants such as anthocyanins, flavonoids and ellagic acid, all of which have been associated with anti-cancer and anti-heart disease benefits.

Juicer Recipes #5 – Pomegranate Juice

-5 pomegranates

Juicing Tips: Cut open the pomegranate and gently scoop out the seeds. Only put the seeds into your juicer machine and discard everything else. The seeds will not make it into the final juice but will be discarded into the pulp collector.
You will find that the seeds of 5 pomegranates will provide you with a small amount of juice – 1 cup at best, depending on the size of the pomegranate. I recommend using a blender for making pomegranate – you will get a lot more juice.
Put the seeds of all 5 pomegranates into the blender with half a cup of water and let rip. Now strain the juice with a medium mesh strainer. You can get more liquid out of the remaining pulp if you strain it through a double layered cheese cloth. Last step is to pass the juice through a fine mesh strainer and wallah – you got about 2 1/2 cups of a pomegranate healthy juicing recipe.