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Carla's Chocolate Bundt Cake

Posted by Roxane on April 10, 2014

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Yotam Ottolenghi's Beetroot and Rhubarb Salad, via Michelle

From http://www.theguardian.com/lifeandstyle/2011/apr/30/beetroot-salad-stuffed-artichoke-recipes via Michelle Michelle's note: For those without a food scale, it's about 3 beets, 2 1/2 c rhubarb, 2 1/2 Tbsp sugar. (And the molasses I had worked out, but I would love to know what pomegranate molasses is.) 800g various beetroots (or, if you can't get them, one type is fine) 300g rhubarb, cut on an angle into 2.5cm pieces 30g caster sugar 2 tsp sherry vinegar 3/4 tbsp pomegranate molasses 2 tbsp maple syrup 2 tbsp olive oil ½ tsp ground allspice (pimento) 1 small red onion, thinly sliced 20g picked parsley leaves 100g creamy gorgonzola or similar blue cheese, torn into small chunks Salt and black pepper Set the oven to 200C/400F/gas mark 6. Wrap the beets individually in foil and bake for 40-70 minutes, depending on size. To check, push a sharp knife through to the centre of each one -- it should be soft all the way through. Set aside to cool, then peel an...

Rita's BBQ Meatballs

MOM'S BBQ MEATBALLS Meatballs: 3 lbs ground beef (I recommend a mix of beef & pork) 1 C cracker crumbs 1/2 tsp garlic powder 2 tsp chili powder 1 C evaporated milk 2 eggs 2 tsp salt 1 C oatmeal 1/2 C chopped onion 1/2 tsp pepper Sauce: (Consider seriously doubling the sauce) 2 C ketchup 1/2 tsp liquid smoke 1 C brown sugar 1/4 C chopped onion 1/2 tsp garlic powder Preheat oven to 350 degrees. Squish all the meatball ingredients together and form into 1” - 2” meatballs. Place in 9 x 13 pans (you’ll probably need two pans). Mix together sauce ingredients & pour over meatballs. Bake for 1 hour.

Deb's truly outstanding key lime pie

That classic pie that Deb so frequently brings to Project Night, the sublime blend of tart and sweet. Deb, it's always a crowd pleaser and you score points for presentation. Key Lime Pie Filling: 4 t. lime zest ½ c fresh lime juice 4 egg yolks 14 oz. sweetened condensed milk Crust: 1 ¼ c. graham cracker crumbs 3 T. sugar 5 T. butter For filling, whisk yolks and zest about 2 minutes (add a drop of green food coloring if desired). Beat in condensed milk, then add lime juice. Set aside. For crust, mix graham cracker crumbs and sugar. Add butter to moisten and press into 9” pie plate. Bake at 325ºF until lightly browned, about 15 minutes. Transfer to a wire rack and cool to room temperature, about 20 minutes. Pour filling into cooled crust. Bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Refrigerate at least...

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Carla's Chocolate Bundt Cake

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