Citrus Salmon with Roasted Green Beans

1 tablespoon lime juice
2 teaspoons molasses
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups water
2 cups quick-cooking rice
4 (4-ounce) salmon steaks or fillets
3/4 pound green beans, trimmed
1 tablespoon fresh-squeezed orange juice

1. Preheat broiler.
2. In a small bowl, combine lime juice, molasses, olive oil and pepper. Whisk well and set aside.
3. In medium saucepan, bring water to a boil. Stir in rice and remove from heat. Let stand covered while salmon cooks (about 7 mintues).
4. Place salmon, skin-side down on a shallow, broiler-safe pan. Brush liberally with reserved marinade. Toss green beans with remaining marinade and place around salmon. Broil 6 inches from heat until salmon is crisp on top and flakes with a fork and green beans are slightly blistered and tender.
5. Remove from broiler and sprinkle salmon immediately with orange juice. Serve salmon over warm rice.

Makes 4 servings.

www.cooksrecipes.com

Chocolate Cherry Cake & Icing

Ingredients ;

1 pkg. chocolate fudge cake mix
1 can cherry pie filling
1 tsp. almond extract
2 eggs
1 cup icing sugar
5 tbsp. butter
1/3 cup milk
6 oz. pkg. chocolate chips

Preparation :

Icing-
Mix sugar, butter and milk. Bring to a boil. Boil 1 minute. Add chocolate chips and stir gently until melted. Let stand 5 minutes. Pour over cooled cake.
Beat eggs well. Add extract and pie filling. Stir. Add cake mix and mix well by hand. Pour into 9 x 13 inch greased and floured pan. Bake at 350 degrees for 25-30 minutes.


www.sugarindia.com

Chocolate Party Cake Icing

Ingredients :

1/2 c. butter
2 c. icing sugar
1/2 c. cocoa
1/2 c. milk

Preparation :

Mix in pan and cook mixture to a boil. Boil 1 minute. Mix with electric mixer for 9 minutes. Use as topping over any chocolate/ plain cake.


www.sugarindia.com

Aunt Emily's Soft Caramels

2 cups granulated sugar
1 cup firmly packed brown sugar
1 cup butter
1 cup milk
1 cup whipping cream
1 cup light corn syrup
1 teaspoon vanilla extract

1. Butter a 13 x 9-inch pan; set aside. Combine all ingredients except vanilla in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil (15 to 20 minutes). Continue cooking, until candy thermometer reaches 244°F or small amount of mixture dropped into ice water forms a firm ball (about 25 to 30 minutes).
2. Remove from heat; stir in vanilla. Pour into prepared pan. Cool completely. Cut into 1 1/2 x 1-inch pieces; wrap candies. Store refrigerated.

Makes 6 dozen caramels.

Nutrition Facts (1 caramel): Calories: 80, Fat: 4 g, Cholesterol: 10 mg, Sodium: 35 mg, Carbohydrates: 12 g, Dietary Fiber: 0 g, Protein: 0 g.

www.cooksrecipes.com

Almond Nougat

1 1/2 cups light corn syrup
2 cups granulated sugar
1/4 teaspoon salt
1/4 cup water
2 large egg whites
1/2 teaspoon almond extract
Red or green food coloring (optional)
1/4 cup butter, softened
1 cup toasted coarsely chopped almonds
1/4 cup chopped candied cherries

1. Line a 8 x 8 x 2-inch square baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
2. Mix first 4 ingredients in heavy saucepan. Cook, stirring, until sugar is dissolved. Cook, without stirring, to 250*F (120*C) or until a small amount of the mixture dropped in cold water forms a hard ball.
3. In a large mixing bowl, beat egg whites until stiff, but not dry. Gradually
   pour in 1/4 of the syrup mixture while continuing to beat with electric mixer, until mixture holds its shape. Set aside.
4. Cook remaining syrup to 300*F (150*C) or until a small amount of mixture separates into hard and brittle threads when dropped in cold water. Gradually pour remaining syrup mixture into first mixture, while continuing to beat with electric mixer, until mixture holds its shape.
5. Add extract and food coloring to tint a delicate shade. Beat in butter and continue beating until very thick and satiny. Stir in nuts and cherries.
6. Press into prepared pan, smoothing top. Let stand at room temperature until firm. Turn out of pan, peel off waxed paper and cut in 1 1/2 x 1-inch pieces. Wrap each piece individually in waxed paper or plastic wrap. For best flavor, store several days in a cool place before serving.

Makes about 1 1/2 pounds candy.

www.cooksrecipes.com