RECIPES!! deadline March 18

Forum members are invited to prepare any recipes listed below and submit your photographs to iStock. Once accepted, they may be considered for publication in our magazine. All recipes should be created as is. If you decide to substitute something, that is okay as long as it is not visible. For example, don’t garnish a salad with ham if it calls for chicken, don’t add oranges if it calls for strawberries, etc. Feel free to add something to the photo near the recipe that will enhance the image as long as the focus is still on the main recipe....tablecloth, silverware, a side dish, etc.


Please take both a horizontal and vertical shot. Click below to see a light box of the type of images we like.
http://www.istockphoto.com/file_search.php?action=file&lightboxID=6915274


Images used will be credited next to the image. You will receive a copy of the final printed publication.


Please post a low res image on the forum thread so we can see what you have submitted to iStock. We do not need exclusive rights to the image, so you are free to sell it multiple times.


Thanks, Sharri, aka ecsc 


Theme for April issue is “Treat a sweet tooth”


CHOCOLATE CREAM DESSERT
SERVES 10-12


12 tablespoons (1-1/2 sticks) cold butter
1 18.25-ounce package chocolate cake mix
1 egg, lightly beaten
1 8-ounce package cream cheese, softened
1 cup confectioners’ sugar
4 cups whipped topping, divided (if frozen, thaw slightly)
3 cups cold milk
2 3.9-ounce packages instant chocolate pudding mix
2 tablespoons chocolate curls shaved from bar of dark chocolate


Preheat oven to 350 degrees. In a large bowl, cut the butter into the cake mix until mixture resembles coarse crumbs. Add the egg and mix well. Press into a greased 13-by-9-by-2-inch baking dish. Bake for 15-18 minutes. Cool completely in baking dish on a wire rack. 


In a medium bowl, using an electric mixer, mix the cream cheese, confectioners’ sugar and half of whipped topping until smooth. Spread over cake. In a small mixing bowl, combine the milk and pudding mix by whisking for 2 minutes. Let stand for 5 minutes or until slightly thickened. Spread over the cream cheese layer. Top with remaining whipped topping. Refrigerate for at least 2 hours before serving. Garnish with chocolate curls. Cover and refrigerate leftovers. 


DAVE’S BANANA NUT BREAD
MAKES 1 LOAF 


1 cup all-purpose flour
1/4 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup granulated sugar
2 large eggs, at room temperature
3 ripe bananas, mashed
1/2 teaspoon vanilla extract
1/2 cup chopped pecans, walnuts or assorted mixture
1/4 cup cinnamon chips (optional)
Cooking spray


Preheat oven to 350 degrees. Coat an 8-by-5-by-3-inch loaf pan with cooking spray. Whisk together flours, salt, baking soda and baking powder. In medium bowl of an electric mixer with a paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Add eggs one at a time, then add mashed bananas and vanilla and incorporate well. Stir in nuts and cinnamon chips, if desired, to combine. Cinnamon chips add a nice flavor to the bread, but it is good without them. Transfer to prepared loaf pan. Bake 50-60 minutes or until bread is golden brown in color and starts to pull away from the pan. Transfer to a rack to cool slightly, then invert onto the rack. Serve warm or at room temperature. Store in airtight container.


JESSIE’S EGG CUSTARD PIE
SERVES 8


4 eggs
1/2 cup granulated sugar
1/2 teaspoon salt
2½ cups milk
1 teaspoon vanilla extract
9-inch unbaked pie shell (store-bought or homemade)


Preheat oven to 425 degrees. In a large bowl, beat eggs, then add sugar, salt, milk and vanilla. Beat well. Mixture will fill a 9-inch pie shell to capacity; you may reserve any excess filling and bake it in individual buttered ramekins, if desired. Bake 30 minutes or until knife inserted comes out clean. Once cooled, keep refrigerated until ready to serve. Keep unused portion covered and refrigerated.


LOU LOU’S CARROT PINEAPPLE CAKE
SERVES 8-10


2 cups self-rising* flour, sifted
(*Note: If using plain flour, add 2 teaspoons baking powder, 1½ teaspoons baking soda and 1 teaspoon salt to flour.)
2 teaspoons cinnamon
1½ cups cooking (salad) oil
2 cups granulated sugar
4 eggs
2 cups carrots, finely grated
1 cup crushed pineapple, undrained
1/4 cup nuts of choice, chopped


Preheat oven to 375 degrees. Thoroughly grease and lightly dust two 9-inch square pans with flour. Sift flour and cinnamon together. Combine oil, sugar and eggs in a large mixing bowl and beat thoroughly. Add flour mixture and beat to blend ingredients. Fold in carrots, pineapple and nuts; pour batter into prepared pans, and bake until cake begins to pull away from sides of pan (about 1 hour). Cool 15 minutes and remove from pans. Cool completely before frosting as a two-layer cake with cream cheese icing (below).


Cream cheese icing
1 8-ounce package cream cheese
1 stick (8 tablespoons) butter or margarine, slightly softened and cut into pieces
1 1-pound package confectioners’ sugar
2 teaspoons vanilla extract


In a medium bowl, combine all ingredients and beat to blend until smooth.

(Edited on 2013-03-04 14:10:23 by ecsc)

(Edited on 2013-03-12 08:39:36 by ecsc)

(Edited on 2013-03-13 09:11:42 by ecsc)

Yum!  Desserts!  I'm not much for pie but will give the others a try! : )

I'll try the carrot cake and the banana bread. The recipe for the carrot cake doesn't say to put one layer on top of the other, with the cream cheese filling as well as on the top - is that what is wanted?

You mean put the icing on top of the bottom layer before stacking, right?  Good question!  I would guess yes as most layer cakes have icing in-between the layers.  Hopefully this recipe makes enough icing to do that...

Yes, that's what I'm checking.

I'm going to have a go at the banana loaf.  Sounds yummy!

There goes my diet...


 


 


Both waiting for review.

(Edited on 2013-03-01 12:55:42 by Fudio)

(Edited on 2013-03-01 12:56:41 by Fudio)

(Edited on 2013-03-01 13:39:43 by Fudio)

The recipe doesn't say stack layers so I made the carrot and pineapple cake as one-layer cakes. There is a lot of the frosting though. Very tasty recipe. These are in the queue for inspection.


 


 

Sorry Jean, I took Friday off and didn't check in over the weekend. My suspicion is that the two layers are meant to be stacked, with frosting in between layers and on top. But since it calls for square pans instead of round, and since it isn't specified, I think what you've done is fine. I'll double check with the editor to get her opinion and let you all know.

Thanks, Sharri - I'll try and shoot stacked too, in case! Other buyers might want either.

The word from the editor is "stacked." She apologizes that the instructions didn't specify, and she's amended the recipe to reflect that it's a two-layer cake.

I've tried the Banana Nut Bread and the Carrot Cake which are both delicious.  I stacked the cake and there was plenty of icing for the two layers.


Here are my approved photos...






















(Edited on 2013-03-13 14:14:55 by dsmoulton)

/
/Give me a 50-50 option and I'll choose the wrong one every time - it's a gift I have Here's stacked versions, in the queue:-

 


 
 

(Edited on 2013-03-07 00:37:13 by jeangill)

/
/Dave's Banana Nut Bread:


 


 


 


 


 


 


 


 


 

(Edited on 2013-03-18 12:54:06 by mphillips007)

New to Istock, hi everyone I will make a couple of these today and up load tonight, looks like fun and a great way to blow a diet!!


Rae Anna

/
/Banana bread, which I made with walnuts.  And it's totally delicious!


 


 


 

(Edited on 2013-03-10 10:05:33 by PaulaConnelly)

/
//
/Banana Bread with Cinnamon Chips. Loved this and went crazy! LOL


 


 

 


 


 


 


 


Ingredients, something different.


i wish I could make the chocolate recipe, but we are in the process if moving to a new home and will be off line fir a week or so.





 

(Edited on 2013-03-09 14:14:19 by DebbiSmirnoff)

(Edited on 2013-03-09 21:19:06 by DebbiSmirnoff)

(Edited on 2013-03-11 08:44:01 by DebbiSmirnoff)

(Edited on 2013-03-11 08:52:39 by DebbiSmirnoff)

/Approved


 


 


 


 


 

(Edited on 2013-03-09 16:34:12 by RaeAnnaFrame)

(Edited on 2013-03-17 10:37:18 by RaeAnnaFrame)

My carrot cake shots are accepted now and these banana bread are in the queue - lovely recipes, both of them.


 


 

Dave's Banana Nut Bread


In the queue for review. By the way, has anyone else tried the custard pie. I'm not sure if it was just me but I found I had to reduce the milk by a full cup to get it to set properly...


  


 

(Edited on 2013-03-10 14:20:57 by Fudio)

(Edited on 2013-03-10 17:48:36 by Fudio)