This is probably my favorite hummus I have tried. Even compared to the store bought. I combined a couple of recipes I found online. I haven't ever made it with Tahini though. We eat it on sandwiches, roll-ups, with crackers, pita bread, and vegetables. We had it will our broccoli last night and it was a big hit. -Heather
I can (15 oz.) Garbanzo beans 1/4 cup oil (any kind. I use extra virgin olive oil.) 1 teaspoon Salt 1 1/2 teaspoon chopped garlic Roasted Red Pepper to taste (I use slightly less than 1 pepper)
Mix Garbanzo beans, oil, salt and garlic in a food processor till smooth. Add the pepper and mix once again till incorporated evenly. Enjoy.
(This seems obvious to me, but you can substitute vanilla cake mix and vanilla pudding or whatever sounds tasty together. It is super moist and makes a good cake for stacking.) This is My mom's recipe.-Heather
I made this on Sunday for my family. We had a ton of apples that needed to be eaten. It is so yummy! I highly recommend this desert The recipe calls for pecans. I didn't put the pecans in because I didn't have any but it would taste WAY better with them I'm sure. FYI The recipe makes a TON of cake. a whole bundt cake and another 9inch round. -Heather
Apple Bundt Cake
Ingredients:
3 apples (about 1 pound), peeled, diced
1 cup pecan pieces
1/2 cup brown sugar
2 teaspoons ground cinnamon
4 large eggs
2/3 cup safflower oil or Canola ( I use canola)
2 1/4cups brown sugar
1 cup applesauce
1 1/2 teaspoons vanilla extract
3 cups all purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
Preparation:
Heat oven to 350°. Grease and flour a 12-cup Bundt cake pan or spray thoroughly with a flour and oil baking spray.
Core apples and dice in 1/4-inch dice. Put diced apples in a bowl with pecan pieces, 1/2 cup of sugar, and the cinnamon. Stir to blend; set aside.
In a large a mixing bowl, stir or whisk the eggs with oil, sugar, applesauce, and vanilla. In another bowl combine flour, baking powder, and salt. Slowly beat dry ingredients into the oil and applesauce mixture until well blended. Stir in the diced apple mixture. Spoon into the prepared baking pan. Bake for 1 hour and 20 minutes to 1 hour and 30 minutes, or until a cake tester or wooden pick inserted in center comes out with a few crumbs clinging. Cool in pan on a rack for 15 minutes. If necessary, carefully loosen sides with a spatula. Put the rack over the pan and carefully invert. Cool completely.
Slide the cooled cake onto a serving plate, or to be safe, place the baking pan over the cake again, flip with the rack, then cover with a serving plate and invert again.
Caramel Glaze
Ingredients:
4 tablespoons butter
1/2 cup light brown sugar, packed
pinch salt
1/2 cup heavy cream
Preparation:
In a medium saucepan over medium-low heat, melt butter. Add sugar and cook, stirring, for 1 minute. Add salt and cream; bring to a boil over medium heat. Continue cooking, stirring, for 2 minutes. Cool for 15 to 20 minutes; drizzle over a cake or use as a sauce for gingerbread or bread pudding. Makes about 1 cup of caramel glaze.
*10 ounces semisweet chocolate (coarsely chopped chunks or chips)
1/3 cup light corn syrup
*Note: the chocolate can be substituted with almond bark, or colored candy disks to create different colored flowers
Instructions
1. Using Microwave: In a shallow bowl, melt the chocolate in microwave (be careful so that the temperature does not exceed 100 degrees F.) for 2 minutes; stir. If chocolate is not completely melted, return to microwave for 30 seconds at a time and stir until smooth.
Using Double Boiler: Place the chocolate in the top of a double boiler over hot water and stir until melted.
2. Add corn syrup to the chocolate and mix well (scrape all the corn syrup into the chocolate with a rubber spatula).
Using a rubber spatula, stir and fold mixture, scraping the sides and bottom of the bowl well, until no shiny syrup is visible and the mixture forms a thick ball.
3. Pour mixture onto a waxed paper sheet and spread with the spatula until it’s about 1/2-inch thick; let it sit and stiffen, uncovered, for about 2 hours.
Use at once or store in an airtight container at room temperature for up to 1 month.
Your Roses or bows will harden after a few days at room tempurature and can be saved by storing in a cool, dry place.
THE MOST IMPORTANT THING TO REMEMBER IS NOT TO TOUCH THE CLAY TOO MUCH. IT GETS VERY STICKY AND BECOMES HARD TO HANDLE!
