Calendula - The Orange Yellow Marigold For Cooking

Calendula is an annual flowering plant, Calendula officinalis, more commonly known as the pot marigold. The familiar orange and yellow garden plant is a member of the aster family, Asteraceae. It was familiar to Romans back in the day as they gave it the name calendula. In the warm regions of the Mediterranean it could be seen flowering on the first of most every month, or on the calends, so this plant came to be known as calendula.

Marigolds are considered an old-time garden favorite. Even though new hybrids in a wide range of colors and growing habits are available at garden centers every year, the original orange and yellow marigold will always find a place in many gardens. It can be started by seed during the cold months and transplanted outside when the ground has warmed up in the spring.

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Marigolds need at least six hours of sun and preferably full sun in the garden. Fertilizing and 'dead heading', or picking off the flowers that are done blooming, will help the plant to continue producing more flowers. The colorful blossoms will bloom continuously all summer long until the frost is heavy and the ground freezes. Seeds that drop from spent flowers will grow the following year.

Calendula - The Orange Yellow Marigold For Cooking

As the flowers die back they can be harvested and kept in sealed glass jars for making tea. Slightly sweet and slightly spicy, the orange and yellow petals are a nice addition to mint tea. Pull the petals from the flower head and add about a teaspoon to a cup of near boiling water with a tablespoon of crushed mint leaves. Steep for four minutes or so, strain and enjoy. Fresh flower petals can also be used to make tea.

Fresh petals can be added to salads or tossed with steamed vegetables and pasta for a splash of color. The colorful petals lend a brightness to pale foods like rice, cream soups, cheeses and dips. Calendula contains carotenoids, including beta-carotene, which gives it the bright orange color. It can be used as a substitute for saffron.

Calendula can be used to soothe irritated skin. The essential oils contain ingredients that soothe inflammation and aid new tissue growth and repair of damaged skin. Calendula creams and lotions are available at health food stores and herbal shops. Use one with a nut oil or seed oil base because petroleum-based products can irritate dry and damaged skin. Old-timers would have made a poultice from the juice or essence of the flower petals and applied it directly to the wounded area.

Calendula - The Orange Yellow Marigold For Cooking

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Kids Cooking - Safety In The Kitchen

Children love to play and help in the kitchen. Teaching your child to cook can be a terrific memory for both of you, as well as a valuable learning experience for him or her. But cooking can also be very hazardous. Kids need to know the rules right away. Here are some guidelines to help you keep your budding chef safe and healthy in the kitchen. Even the smallest helpers, aged 2 to 3, can learn safety rules if they are simple and repeated patiently as often as necessary.

Make sure long hair is tied back out of the way and sleeves are rolled up.

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Children of any age can be taught to wash hands with warm water and soap before and after handling food. Teach them to avoid sneezing or coughing in the direction of the food.

Kids Cooking - Safety In The Kitchen

Be clear about when it is okay to lick fingers and when it is not.

For younger children, let them know that stoves and ovens are absolutely OFF-LIMITS, as well as sharp objects such as knives, graters and food processors.

Have a step-stool in the kitchen for your child to stand on to reach counter height. Even very young children can wash fruits and vegetables, add ingredients to the bowl (that you have measured out for them), and stir.

Utensils should be large enough for a child to grip easily with their whole hand, but small enough for them to maneuver.

Do not let small kids help you cook anything on the stove or help while you use the mixer.

Teach kids to clean up messes and spills promptly when they cook. Spills on the floor become hazards for slipping. Counter messes are not only unattractive; they can make your work surface and utensils slippery, and they are a breeding ground for unwelcome bacteria. On the other hand, realize that cooking with kids is naturally a messy business. Keep your sense of humor.

As kids get older, they can take on more responsibility and can learn new skills in the kitchen. With these skills come new rules.

Do not ever stick anything in the bowl while the mixer is running, especially your fingers.

Once they are using the stove and oven, remind them to always use an oven mitt, and that microwaved containers may be quite hot.

When chopping, keep fingers of your holding hand tucked in to avoid the blade.

Always turn pot handles away from yourself on the stove.

Never plug in or use appliances with wet hands.

Cooking with kids should be fun. Use these safety guidelines to keep your little chefs safe.

Kids Cooking - Safety In The Kitchen

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Soft Pretzels Recipe

Ingredients

4 to 4 1/2 cups all-purpose flour
1 package active dry yeast
1 1/2 cups milk
1/4 cup sugar
2 tbsp cooking oil
1 1/2 tsp salt
3 tbsp salt
2 quarts boiling water
1 slightly beaten egg white
Coarse salt or sesame seed
Oven 350 degree

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Method

Soft Pretzels Recipe

o In a mixer bowl combine 2 cups of the flour and the yeast.
o In a saucepan heat milk, sugar, oil and 1 1/2 teaspoons salt just till warm (115 to 120 degree); stir constantly.
o Add to flour mixture.
o Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
o Stir in as much of the remaining flour as you can mix in with a spoon.
o Turn out onto a lightly floured surface.
o Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
o Shape into a ball.
o Place in a lightly greased bowl; turn once to grease surface.
o Cover, let rise in a warm place till double (about 1 1/2 hours).
o Punch down ; turn out onto a lightly floured surface.
o Cover; let rest 10 minutes.
o Roll into a 12x8-inch rectangle.
o Cut into 16 strips, each 12 inches long and 1/2 inch wide.
o Roll each into a rope 16 inches long.
o To shape into pretzels, start by shaping one rope of dough into a circle, overlapping about 4 inches from each end and leaving ends free.
o Take one end of dough in each hand and twist at the point where dough overlaps.
o Carefully lift ends across to the opposite edge of the circle.
o Tuck ends under edge to make a pretzel shape; moisten and press ends to seal.
o Let rise, uncovered, 20 minutes.
o Dissolve 3 tablespoons salt in the boiling water.
o Lower 3 or 4 -pretzels at a time into boiling water, boil for 2 minutes, turning once.
o Remove with a slotted spoon to paper toweling, let stand a few seconds, then place 1/2 inch apart on a well greased baking sheet.
o Brush with a mixture of egg white and 1 tablespoon water.
o Sprinkle lightly with coarse salt or sesame seed.
o Bake in a 350 degree oven 25 to 30 minutes or till golden brown.
o Makes 16 pretzels.

Soft Pretzels Recipe

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Don't Get "Mixed Up" When Looking For a Commercial Or Industrial Mixer

What will you be mixing?

Obviously, combining two or more powders requires a different sort of mixing capability than, say, blending a powder into a liquid... or even combining two or more liquids. The equipment you select should be capable of appropriately handling the items you need to mix. You wouldn't, for instance, purchase a gyro shaker to blend powdered substances; nor would you want to invest in a Y blender for mixing liquids. You want the industrial mixer with the proper agitator that's best suited to the type of ingredients you use in your business applications.

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How much will you be mixing?

Don't Get "Mixed Up" When Looking For a Commercial Or Industrial Mixer

When looking for batch mixers for commercial or industrial use, it's critical to know how the equipment will be used. Being fully aware of the required capacity is just as important as knowing what types of substances you'll be mixing. For instance, if you need to buy food processing equipment, what quantities will you be mixing? Are you going to be mixing dough for a few loaves of bread, or are you planning to give Wonder a run for its money? Mixing up a few gallons of ice cream in your dairy bar, or going into large-scale production on a hot new flavor for mass-market release? Whatever your plans, you need a mixer capacity that most closely suits your business needs.

How often will you be using your mixer?

It stands to reason that you want to purchase the most durable industrial mixer you can afford for your business. Because, the more durable the mixer, the better it will stand up to frequent use. If your mixer will sit, unused, in a corner of your workspace for days at a time, chances are you don't need one that's capable of running practically nonstop, all day, every day of the week. And the reverse is true: If you're planning to have that puppy churning day in and day out, don't go for the bargain-basement model; get one that will stand up to consistent use.

How do you intend to introduce the items to be mixed?

Will what you need to mix be dumped together and blended all at once? Or will dry items be added first (to be blended by the mixer's agitators) and then the liquids introduced afterward? Your required mixing process will dictate the type of industrial mixer you end up purchasing.

Don't Get "Mixed Up" When Looking For a Commercial Or Industrial Mixer

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Hazelnut Cookie Recipes - Easy & Quick To Prepare!

If you are searching for hazelnut cookie recipes which are quick, easy and delicious, I have one which you'll love for sure.

This hazelnut cookie recipe is one of my favorite:

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>> Hazelnut Double Chunk Cookies

Hazelnut Cookie Recipes - Easy & Quick To Prepare!

1 c light brown sugar, packed

1 c unsalted butter; softened

1 c semisweet chocolate ; coarsely chopped

1 c white chocolate; coarsely chopped

1 ts vanilla extract

1 ts baking soda

1/2 c sugar

1/2 ts salt

2 3/4 c all-purpose flour

2 c hazelnuts; whole

2 eggs

2 tb fringelike

To toast and skin the hazelnuts, place them in a single layer in a
roasting pan or cookie sheet. Bake in a 300 degree oven for 15 to 20
minutes, or until the nuts smell toasted, are golden in the center, and
their skins crack. Rub the nuts between clean tea towels to loosen and
remove as much of their skins as possible. It is okay if some of the skins stay on.

Preheat oven to 375 degrees; butter 2 or 3 cookie sheets. Sift the
flour, baking soda and salt onto a sheet of wax paper; set aside. Place 1 cup of the toasted hazelnuts in a food processor; cover and process until the nuts form a paste, stopping the motor once or twice to scrape down the bowl with a rubber spatula. Coarsely chop the remaining nuts. In a large bowl with an electric mixer on high speed, beat the butter, hazelnut past and sugars until very light.

Beat in the eggs, one at a time, then the liqueur and vanilla extract, beating well after each addition. Reduce the mixer speed to slow. Beat in the flour mixture, then the chopped chocolates and remaining hazelnuts. Drop the batter by rounded tablespoons 2 inches apart onto the cookie sheets. Bake for about 10 minutes, or until the cookies are golden on the bottom and firm on the top. Let the cookies stand on the cookie sheets on wire racks for 1 minute, then transfer them to the racks with a metal spatula. Cool completely; store in a tightly closed container.

That's it for today! If you want more hazelnut cookie recipes, be sure to visit us today at:

Hazelnut Cookie Recipes - Easy & Quick To Prepare!

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Old-Fashioned Chocolate Layer Cake

A good old-fashioned chocolate layer cake might seem hard to find but in reality it is as easy to find as that sweet tooth which follows you everywhere.

There is no question why chocolate cake is one of the most popular cakes today... it is because it is so devilishly tasty!

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Everyone can use a lovely old-fashioned chocolate layer cake to brighten their day or fill up their stomach and so can you. So head to the store or even to your well stocked pantry and get baking today!

Old-Fashioned Chocolate Layer Cake

INGREDIENTS:

1 1/4 cup unbleached all-purpose flour

12 tablespoons (1 ½ sticks) unsalted butter, softened but still cool

1 1/4 cups sugar

2 large eggs at room temperature

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup cocoa, sifted

2 teaspoons instant espresso

1 cup and 2 tablespoons milk

2 teaspoons vanilla extract

DIRECTIONS:

1) Adjust your oven rack the middle position and preheat oven to 350*. Grease two 8-inch round cake pans and cover the pan bottoms with rounds of parchment paper. Grease the parchment rounds and dust the pans with powdered sugar.

2) Beat the butter in the bowl of a standard mixer at medium-high speed until smooth- about 30 seconds. Gradually add in the sugar, beat until the mixture is fluffy and almost white- 3 to 5 minutes. Add the eggs, one at a time, beating one full minute after each egg is added.

3) In a medium bowl, gently mix the flour, baking soda, salt, cocoa, and instant espresso powder. In a liquid measuring cup, combine the milk and vanilla. With the mixer at the lowest speed, add approximately 1/3 of the dry ingredients to the batter, followed immediately by about 1/3 of the milk mixture. Mix until the ingredients are almost completely mixed into the batter. Repeat two more times. When the batter looks well blended, stop the mixer and scrape the sides of the bowl with a rubber spatula. Mix at low speed- about 15 to 20 more seconds.

4) Divide the batter evenly between the prepared pans. With a rubber spatula, spread the batter to the pan sides and smooth the tops. Bake the cakes until they feel firm in the center when lightly pressed and when a toothpick inserted comes out clear- around 24-30 minutes. Transfer the pans to a wire rack to cool for 20 minutes. Run a knife around the edge of each pan and invert the cakes onto a wire rack. Peel off the paper liner. Cool completely before frosting.

5) Frost the cake using a rubber spatula. When complete, cut the cake into appropriately sized slices and enjoy your old-fashioned chocolate layer cake, refrigerating any leftovers (bringing to room temperature before serving again).

Pretty easy, right? I can promise you this recipe is worth the time. It is so decadent it melts in your mouth. It is really moist.

Oh, don't forget to check and make sure that you have a glass of ice cold milk that you can enjoy right along with a warm slice of this old-fashioned chocolate layer cake.

Old-Fashioned Chocolate Layer Cake

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Bundt Cakes to the Rescue

While sitting at the bowling alley, a voice came over the intercom saying, "Tonight we are hosting a raffle on a yummy yellow sheet cake for .00 a ticket. The proceeds will go to our youth bowling association." A yellow sheet cake, I thought? How often are you asked to bake a cake for a school auction, cake walks, parties or get-togethers? Bundt cakes makes excellent cakes for these events. They are pretty cakes, make for a great presentation and could bring in more money than a yellow sheet cake. Another benefit of bundt cakes is that they are easy to transport to your event. Below are some of my favorite bundt cake recipes:

BANANA PUDDING BUNDT CAKE

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1 (18.25-ounce) box yellow cake mix

Bundt Cakes to the Rescue

1 (3-ounce) package instant banana pudding mix

4 large eggs

1 cup water

1/4 cup vegetable oil

3/4 cup mashed banana

2 cups powdered sugar

2 tablespoons milk

1 teaspoon vanilla extract

1/2 cup walnuts, finely chopped

Preheat oven to 350*F (175*C). Grease and flour bundt pan and set aside.

In large bowl combine cake mix, pudding mix, eggs, water, vegetable oil and banana. Beat with electric mixer for 2 minutes. Pour into prepared bundt pan.

Bake for 50 to 55 minutes or until cake tests done. Cool cake on a wire rack for 15 minutes. Remove cake and continue to cool on rack.

To Make Glaze: Beat together powdered sugar, milk and vanilla in a bowl until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake. Sprinkle chopped nuts over icing, if desired.

CARIBBEAN CHRISTMAS RING

3 tablespoons vegetable shortening

2 1/2 cups finely chopped walnuts

1 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 cup softened butter

1 1/3 cups granulated sugar

3 large eggs

1 cup sour cream or plain nonfat yogurt

1 ripe banana, mashed 2 tablespoons orange liqueur (triple sec)

Orange Sugar Glaze:

1 cup powdered sugar, shifted

2 tablespoons orange juice

Thoroughly grease a 10 to 12-cup microwave-safe bundt pan with shortening; sprinkle with 1/2 cup of the chopped walnuts to coat evenly. Sift flours, baking powder and baking soda.

Cream butter and sugar until fluffy; beat in eggs, one at a time. Stir sour cream or yogurt, banana and liqueur into egg mixture. Fold flour mixture into banana-egg batter; stir in remaining walnuts.

Spoon into prepared pan and place on top of microwave-proof bowl in microwave, bringing cake up to center of oven. Cook on medium 10 minutes, then on high 5 to 7 minutes until cake tests done, turning twice. Let cake stand 15 minutes. Turn out onto serving plate. Let cool.

Mix sifted powdered sugar and orange juice until smooth. Pour glaze evenly over cake and serve.

CHOCOLATE CREAM FILLED CAKE

Filling Ingredients:

1/4 cup granulated sugar

1 (8-ounce) package cream cheese, softened

1 large egg

1 teaspoon vanilla extract

Cake Ingredients:

2 cups all-purpose flour

1 1/2 cups granulated sugar

1 cup water

1/2 cup unsweetened cocoa

1/2 cup butter, softened

3 large eggs

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon vanilla extract

Glaze Ingredients:

2 ounces white chocolate

2 teaspoons vegetable shortening

1/4 cup semi-sweet real chocolate chips

Heat oven to 350°̊F. Combine all filling ingredients in small mixer bowl. Beat at low speed, scraping bowl often, until smooth; set aside. Combine all cake ingredients in large mixer bowl. Beat at low speed, scraping bowl often, until all ingredients are moistened. Beat at high speed, scraping bowl often, until smooth. Pour 3 cups batter into greased and floured 12-cup bundt pan. Spoon filling over batter without touching sides of pan; cover with remaining batter.

Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan; cool completely.

Melt white chocolate and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until melted (1 to 2 minutes). Drizzle over cooled cake. Let stand until firm. Repeat with remaining shortening and chocolate chips. Store refrigerated.

CREAM CHEESE CHOCOLATE CHIP TUNNEL CAKE

A delightfully surprising "tunnel" of cream cheese and chocolate chips makes this cake a sure winner with your family and friends!

2 cups granulated sugar

1 cup vegetable oil

2 large eggs, beaten lightly

2 teaspoons vanilla extract

1 teaspoon baking soda

2 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup unsweetened cocoa

3 cups all-purpose flour

1 cup buttermilk

Filling:

1/4 cup granulated sugar

1 (8-ounce) package cream cheese - softened

1 teaspoon vanilla extract

1 large egg

1 cup (6-ounces) miniature semisweet chocolate chips

Glaze:

1 cup powdered sugar

3 tablespoons unsweetened cocoa

2 tablespoons butter, melted

2 to 3 tablespoons Hot water

Preheat oven to 350*F (175*C). Generously grease a 10-inch bundt or tube pan. Set aside.
For the cake: Combine sugar, oil and eggs in a large mixing bowl. Beat for one minute until smooth.

Add remaining cake ingredients and beat at medium speed for three minutes, scraping sides of bowl occasionally. Set batter aside and prepare filling.

For filling: Cream the sugar with cream cheese at medium-high speed. Add the vanilla and egg and beat until smooth. Stir in the chocolate chips, mixing well.

Pour half of the cake batter into the prepared pan. Spoon the filling mixture evenly over the layer of batter, then carefully pour remaining batter over the filling.

Bake for 65 to 70 minutes or until cake tests done when lightly pressed in the center and cake springs back. Cool cake on a wire rack for 20 to 25 minutes before removing from pan. Cool completely before glazing.

For the glaze: Combine all ingredients to form a consistency thin enough to drizzle decoratively on the cooled cake.

ORANGE BUNDT CAKE

1 (18.25-ounce) package yellow cake mix

1 (3.9-ounce) package instant lemon pudding

3/4 cup orange juice

1/2 cup vegetable oil

4 large eggs

1 teaspoon lemon extract

1/3 cup orange juice

2/3 cup granulated sugar

1/4 cup butter

Preheat oven to 325*F (160* C). Grease one bundt pan and set aside. In large bowl beat together cake mix, pudding mix, 3/4 cup orange juice, oil, eggs, and lemon extract for 3 minutes. Pour batter into prepared Bundt pan. Bake for 50 to 60 minutes, or until tested done. Cool for 15 minutes and remove from pan. In small saucepan combine 1/3 cup orange juice, sugar, and butter. Bring to boil, reduce heat and cook for two minutes. Drizzle hot icing over warm cake

STREUSEL SPICE CAKE

1 (18.25-ounce) package spice cake mix

3/4 cup milk

1/4 cup butter or margarine, softened

3 large eggs

1/4 cup sweetened flaked coconut

1/4 cup chopped nuts

Filling:

1/2 cup coconut

1/2 cup chopped nuts

1/2 cup firmly packed brown sugar

2 tablespoons all-purpose flour

2 teaspoons ground cinnamon

Glaze:

1 cup powdered sugar

1 tablespoon margarine or butter, softened

2 to 3 tablespoons milk

Heat oven to 350*F (175*C). Grease and flour a 10-inch tube or 12-cup bundt; pan.
In large bowl, combine cake mix, 3/4 cup milk, 1/4 cup butter and eggs at low speed until moistened; beat 2 minutes at high speed. Stir in 1/4 cup coconut and 1/4 cup nuts. Pour half of batter (about 2 cups) into prepared pan. In small bowl, combine all filling ingredients; reserve 1/2 cup filling. Sprinkle remaining filling over batter in pan.

Cover with remaining batter; sprinkle with 1/2 cup reserved filling. Bake for 45 to 55 minutes or until wooden pick inserted near center comes out clean. Cool upright in pan 30 minutes on wire rack. Remove from pan. Cool completely. In small bowl, blend all glaze ingredients until smooth, adding enough milk for desired drizzling consistency. Drizzle over cake

ZESTY LEMON POUND CAKE

1 (6-ounce) package or 1 cup Premier White Chocolate Morsels, or 3 premier white baking bars, broken into pieces

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup butter, softened

1 1/2 cups granulated sugar

2 teaspoons vanilla extract

3 large eggs

3 tablespoons grated lemon peel (about 3 medium lemons)

1 1/3 cups buttermilk

1 cup powdered sugar

3 tablespoons fresh lemon juice

Preheat oven to 350°F. Grease and flour 10-cup bundt pan. Melt morsels in medium, microwave-safe bowl on medium-high (70%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth; cool slightly.

Combine flour, baking powder and salt in small bowl. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternately with buttermilk. Pour into prepared bundt pan. Bake for 50 to 55 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 10 minutes.

Combine powdered sugar and lemon juice in small bowl. Make holes in cake with wooden pick; pour half of lemon glaze over cake. Let stand for 5 minutes. Invert onto plate. Make holes in top of cake; pour remaining glaze over cake. Cool completely before serving.

Bundt Cakes to the Rescue

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