Ingredients

ALMOND SPONGE CAKE:
-2 sticks (8 ounces) unsalted butter, plus more for greasing
-8 ounces almond paste
-1 cup sugar
-Zest of 1 orange
-Seeds of 1 vanilla bean
-5 large eggs, separated
-2 cups all-purpose flour
-1/2 teaspoon fine salt
-About 20 drops red food coloring
-About 20 drops green food coloring
-Cherry jelly or preserves, for topping cake layer
-Apricot jam, for topping cake layer

CHOCOLATE GLAZE:
-9 ounces semisweet chocolate, finely chopped
-1 1/2 teaspoons honey
-1 cup heavy cream
-6 tablespoons (3 ounces) unsalted butter

 

Directions

For the almond sponge cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 13-by-9-inch baking pans. Line the bottoms and sides of the pans with parchment paper and grease the paper with additional butter.

Combine the butter, almond paste, sugar, orange zest and vanilla seeds in the bowl of a stand mixer. Using the paddle attachment, beat until all ingredients are fully combined and the mixture is light and fluffy, about 5 minutes. Add half of the egg yolks, and mix until they are fully incorporated. Repeat with the remaining egg yolks. Add the flour in 1 addition and, with the mixer on low speed, beat just until combined.

In a separate bowl with clean beaters, whip the egg whites with the salt to stiff peaks and add them to the bowl with the batter. Fold the whites into the batter by hand; the finished batter will be thick.

Divide the batter evenly into 3 bowls, using about 1 1/2 cups of batter per bowl. Add the red food coloring to one bowl, and the green to another. Leave the third bowl as is. Fold the food coloring into the batter, being sure to rinse your spatula or spoon before switching colors. Transfer each batter to its own baking pan. Use an offset spatula to spread the batter evenly in the pans. Bake the cakes until the sides begin to pull away from the pan, 10 to 12 minutes. Remove the cakes from the pans right-side-up and allow them to cool completely on cooling racks.

To begin assembly, carefully flip the red cake onto a plastic cutting board. Apply a thin layer of the cherry preserves on top. Flip the uncolored cake onto the red layer. Spread a thin layer of apricot jam onto it. Flip the green cake onto the uncolored layer. Cover the entire cutting board with plastic wrap, transfer it to the refrigerator and place a heavy book on top of it; chill overnight.

For the chocolate glaze: Put the chopped chocolate and honey in a heat-resistant bowl. Bring the heavy cream to a simmer in a smallsaucepan and pour over the chocolate. Allow the mixture to sit for a minute, then whisk until all the chocolate is melted. Add the butter and whisk until it is completely melted and all ingredients are fully combined.

Remove the cake from the refrigerator and cut it into 1 1/2-inch-wide strips. Transfer the strips to a wire rack, making sure to keep space between the strips. (You may need to use 2 racks, or glaze the cakes in 2 batches.) Place the rack over a piece of plastic wrap to catch excess glaze. Spoon the glaze over the cake strips, allowing it to drizzle down the sides. Use an offset spatula to smooth the tops. Working one strip at a time, cut the strips into 3/4-inch pieces, wiping your knife often to keep it clean. Allow the glaze to set completely before transferring the cookies to an airtight container. The rainbow cookies will keep for 3 days at room temperature or up to a week refrigerated.

The health benefits of figs include its use as a treatment for sexual dysfunction, constipation, indigestion, piles, diabetes, cough, bronchitis, and asthma. It is also used as a quick and healthy way to gain weight back after suffering through an illness.


 
Figs are seasonal fruits that are found in the western parts of Asia, but dried figs are available almost everywhere, at any point during the year. The fig tree is a member of mulberry family.The health benefits of figs come from the presence of minerals, vitamins and fiber contained in the fruit. Figs contain a wealth of beneficial nutrients, including vitamin A, vitamin B1, vitamin B2, calcium, iron, phosphorus, manganese, sodium, potassium and chlorine.

Health benefits of Figs

Prevention of constipation: There are 5 grams of fiber in every three-fig serving. That high concentration of fiber helps promote healthy, regular bowel function and prevents constipation. Fiber works to add bulk and mass to bowel movements, so it not only prevents constipation, but also eliminates diarrhea and unhealthy or irregular bowel movements.

Weight loss: The fiber in figs also helps to reduce weight and is often recommended for obese people. However, their high calorie count can also result in weight gain, especially when consumed with milk. A few figs are enough to get the recommended amount of nutrients, so don’t overdo it! Remember, it is possible to have too much of a good thing.

Lower cholesterol: Figs contain Pectin, which is a soluble fiber. When fiber moves through the digestive system, it basically mops up excess clumps of cholesterol and carries them to the excretory system to be eliminated from the body. As a soluble fiber, pectin from figs also stimulates healthy bowel movements. Figs can have a laxative effect, as they are one of the most fiber-dense foods available. High amounts of fiber in your diet can benefit your overall health by preventing certain types of abdominal cancer, as well as colon cancer.
Prevention of coronary heart disease: Dried figs contain phenol, Omega-3 and Omega-6. These fatty acids reduce the risk of coronary heart disease. Furthermore, the leaves of figs have a significant effect on the level of triglycerides in a person’s system. Fig leaves have an inhibitory effect on triglycerides, and makes the overall number of triglycerides drop. Triglycerides are another major factor behind various heart diseases.
Prevention of colon cancer: The presence of fiber helps to stimulate the elimination of free radicals and other cancer causing substances, particularly in the colon, since fiber increases the healthy movement of the bowels.
Good for diabetic patients: The American Diabetes Association recommends figs as a high fiber treat that helps promote functional control of diabetes. Fig leaves reduce the amount of insulin needed by diabetic patients who have to regularly take insulin injections. Figs are rich in Potassium, which helps to regulate the amount of sugar which is absorbed into the body after meals. Large amounts of potassium can ensure that blood sugar spikes and falls are much less frequent, so figs can help diabetics live a much more normal life.

Prevention of hypertension: People usually take in sodium in the form of salt, but low potassium and high sodium level may lead to hypertension. Figs are high in potassium and low in sodium, so they are a perfect defense against the appearance and effects of hypertension, making figs a relaxing food as well, which can settle the nerves and bring some calmness to your day.

Nutrients :

Dietary Fiber - 12 %
Carbohydrate - 6 %Calories - 4 %
Protein - 1 %

Vitamins :

Vitamin B - 6 %
Thiamin - 4 %
Vitamin A - 3 %
Vitamin C - 3 %

Minerals :

Potassium - 7 %
Manganese - 6 %
Calcium - 4 %
Magnesium - 4 %

Ingredients

-1 (1-pound) pork tenderloin, cut crosswise into 3/4-inch round slices
-1/4 teaspoon garlic powder
-1/4 teaspoon salt
-1/4 teaspoon black pepper
-Butter-flavored cooking spray
-1/4 cup water
-1/3 cup frozen pomegranate-blueberry juice concentrate (such as Old Orchard), undiluted
-1 1/2 teaspoons minced chipotle chiles, canned in adobo sauce

Directions

1. Heat a large nonstick skillet over medium-high heat. While pan heats, pound pork slices slightly with the heel of your hand or a meat mallet; sprinkle with garlic powder, salt, and pepper. Coat pork with cooking spray.

2. Cook pork 3 minutes on each side or until desired degree of doneness (do not overcook). Remove pork from pan; place on a serving platter. Add 1/4 cup water to pan, scraping pan to loosen browned bits. Stir in juice concentrate and chipotle chiles. Reduce heat to medium; simmer 3 to 4 minutes or until slightly syrupy.

3. Return pork and juices to pan, turning pork to coat. Serve pork with sauce.

Ingredients

-1 cup mayonnaise or 1 cup salad dressing
-1⁄4 cup lemon juice concentrate
-2 teaspoons sugar
-2 teaspoons chicken flavor instant bouillon
-1 (7 ounce) package rotini pastaor 1 (7 ounce) package other pastas, cooked and drained
-8 slices bacon, cooked and crumbled
-1 large tomatoes, seeded and chopped
-1⁄4 cup green onion, sliced
-4 cups lettuce, thinly sliced

Directions

1-Combine mayonnaise, lemon juice, sugar and bouillon for the dressing.

2-Combine rotini, bacon, tomato, and green onion.

I recommend waiting until you are ready to serve before mixing in the lettuce.

By Food

Ingredients

-1 pkg. (225 g) Baker's Semi-Sweet Chocolate
-1 pkg. (225 g) Baker's Unsweetened Chocolate
-1 cup butter
-6 eggs
-4 cups sugar, divided
-1-1/2 Tbsp. Maxwell House Instant Coffee Original Roast
-1 Tbsp. vanilla
-1 cup flour
-1 Tbsp. Magic Baking Powder
-1-1/2 cups chopped toasted pecans, divided
-1/2 cup water
-3 Tbsp. light corn syrup
-1/2 cup whipping cream
-1/2 cup sour cream

Directions

Heat oven to 350ºF.
Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Microwave chocolate and butter in large microwaveable bowl on HIGH 3 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended.

Whisk eggs, 2 cups sugar, coffee and vanilla in large bowl until blended. Stir in chocolate mixture. Add flour and baking powder; mix just until blended. Stir in 3/4 cup nuts. Pour into prepared pan.

Bake 45 to 50 min. or until toothpick inserted in centre comes out with fudgy crumbs. (Do not overbake.) Cool completely.

Meanwhile, cook water, corn syrup and remaining sugar in medium saucepan on high heat until mixture comes to boil and sugar is dissolved, stirring constantly. Reduce heat to medium; cook 8 to 10 min. or until mixture is deep amber colour and registers 350ºF on candy thermometer. (Do not stir.) Remove from heat; cool 1 min. Slowly add cream, stirring after each addition until blended. Whisk in sour cream. Cool to room temperature.

Pour caramel sauce over brownies; spread to cover top. Sprinkle with remaining nuts. Refrigerate 2 hours. Use parchment handles to lift brownies from pan before cutting to serve.

How to use the knife in cooking.

Ingredients

Crust:

-4cups Cinnamon Toast Crunch™ cereal 

-1/4cup unsalted butter, melted

-3 tablespoons sugar

-Dash of salt

Filling:

-4 packages (8 oz each) cream cheese, softened

-3/4 cup sugar

-3 whole eggs

-1 egg yolk

-3/4 cup RumChata™ liqueur

-1/2 cup sour cream

-2 tablespoons rum

-1/2 teaspoon ground cinnamon

-Dash of salt

Sour Cream Topping:

-1 1/4 cups sour cream

-1/4 cup RumChata™ liqueur

-1/4 cup sugar

Cinnamon Drizzle:

-1/4 cup unsalted butter

-1/2 cup sugar

-2 tablespoons water

-2 teaspoons ground cinnamon

-Dash of salt

 

Directions

1- Heat oven to 350°F.

2- In food processor, crush cereal to fine crumbs. Pulse in remaining Crust ingredients. Press in bottom (and part way up side if you want) of 9-inch springform pan. Bake 10 minutes. Place on cooling rack. Reduce oven temperature to 325° F.

3- When crust is cool, wrap bottom of pan with heavy-duty foil, making sure it goes up the sides a few inches. Wrap pan one or two more times with foil.

4- In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in 3/4 cup sugar, followed by eggs, one at a time, and egg yolk, beating well and scraping bowl after each addition. With mixer on low, beat in remaining Filling ingredients until smooth. Scrape mixture into foil-wrapped pan; place pan in high-sided roasting pan. Place in oven; create a water bath by carefully pouring a few cups of water into roasting pan--enough to go up sides of cheesecake pan a bit, but not as high as the foil.

5- Bake about 1 hour 45 minutes or until cheesecake is golden on top with a little wiggle in center. Turn off oven; leave cheesecake in oven 1 hour. Cheesecake will fall slightly (but should still have a flat top). Remove from oven; place on rack while you make Sour Cream Topping.

6- Heat oven to 350° F again. In small bowl, beat Sour Cream Topping ingredients until smooth. Spread evenly over top of cheesecake; place in heated oven 10 minutes. Remove from oven, back on rack to cool 1 hour. Remove foil from pan; refrigerate cheesecake at least 4 hours before serving. To remove cheesecake from springform pan, wrap sides of pan with towel dampened with hot water until towel is cool. Loosen side of springform.

7- Before serving, make Cinnamon Drizzle. In 1-quart saucepan, melt 1/4 cup butter. Add remaining Cinnamon Drizzle ingredients. Cook over medium-high heat until sugar melts and mixture comes to a boil. Boil about 1 minute. Remove from heat; cool 10 minutes before drizzling over cheesecake.