How To make Heart Of Artichoke Spice Cake
18 oz Frozen artichoke hearts; - t
1 c Canola or corn oil
1 1/2 c Granulated sugar
2 lg Eggs; at room temperature
2 c All-purpose flour
1 ts Baking soda
1 ts Baking powder
1 ts Cinnamon
1/2 ts Ground cloves
1 pn Salt
1 c Chopped walnuts or pecans
1 c Raisins
Confectioners' sugar; - for In a medium saucepan over high heat, bring 1 inch of water to a boil. Cook the artichoke hearts, uncovered, for 5 minutes; drain and puree in a food processor. Set aside. Preheat the oven to 350 F. Butter a 9-inch bundt pan. In the large bowl of an electric mixer set at moderately high speed, beat the oil and sugar together until just combined. Add the eggs one at a time, beating well after each addition, and beat until creamy. Stir together the flour, baking soda, baking powder, cinnamon, cloves, and salt; add to the oil mixture and beat until smooth. Beat in the reserved artichoke puress until thoroughly blended. With a rubber spatula fold in the nuts and raisins. Transfer the batter to the bundt pan and bake in the center of the oven for 1 hour, or until a tester inserted in the middle of the cake comes out clean. Let cool in the pan on a wire rack for 10 to 15 minutes. Run a thin-bladed knife around the inner and outer edges of the bundt pan and invert onto a serving dish or cake stand. Dust with the confectioners' sugar. NOTE: If you would like a higher, lighter-textured cake, separate the eggs, adding only the yolks to the oil and sugar, then beat the whites until they hold stiff peaks and fold them into the batter just before folding in the nuts and raisins. Serves 8 to 12 Source: Desserts with a Difference - by Sally and Martin Stone Typed for you by Karen Mintzias Submitted By KAREN MINTZIAS On 08-15-94
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Pineapple Upside-Down Cake With Almond | Classic & Simple Recipe
#upsidedown#cake#classic#pineapple#almond#soft#moist
It's so classic and delicious. This cake is so soft and buttery with a caramelized brown sugar taste.
ENJOY :)
Ingredients;
Topping;
50 gr Soft Butter
50 gr Soft Brown Sugar
4 Pineapple Slices
4 Ramekins (*8cm)
Cake Batter;
100 gr Soft Butter
100 gr Sugar
100 gr Self-raising Flour
1 tsp Baking Powder
50 gr Almond Flour
2 Eggs
1 tsp Vanilla Essence
2 tbsp Pineapple juice
170C - 25-30 mins
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Stuffed Artichoke Hearts Recipe
We prepared a very healthy vegetable dish for you! Artichokes are probably one of the most delicious vegetables ever! And in this method, you will have them in the healthiest and easiest way. A very charming option for the vegetarian guests aw well. Highly recommended! Transfer the broad beans into a large bowl Add the peas and the shallots add the carrot cubes potato cubes and the garlic finally add the salt,sugar and the lemon juice and the olive oil add 2cups of hot water into the pan Cook for an hour on low heat
INGREDIENTS
5 big artichoke bottoms
250g(9 oz) broad beans
250g(9 oz) peas
15-20 shallots
1 carrot (in cubes)
A handful of dill
1 potato (in cubes)
½ lemon
½ cup olive oil
2 cloves garlic (chopped)
1 tbs sugar
2 tsp salt
VEGAN CRAB CAKES MADE OUT OF HEART OF PALM & CHICKPEAS | ???? Reesey B.
Hey Everyone! ????HUGS
I'm UR1&ONLY Ressey B.????
This is my first time making a food tutorial. I'm still getting the hang of it so please be patient with me. I'll be a pro in no time lol Thank You for Watching :)
This is my version of my Vegan Crab Cakes
If you are a vegan/plantbased or are allergic to seafood this will be great for you!????
I usually don't measure at all when cooking so this time for the sake of the video I made sure to measure. Please feel free to tweak to your liking .
Ingredients Used to make
5 NICE SIZE CAKES
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1 Jar - Heart of Palm
1 Can- Garbonzo / ChickPeas
_____________
Green Onions (Chopped)
Sweet Onions (Chopped)
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SEASONINGS
(OLD BAY) 1&1/2 Tablespoon
You can add more if you'd like
(Garlic)-1/2 Tablespoon
(Onion Powder) - 1/2 Tablespoon
(Parsley)- 1 Tablespoon o
(Ground Mustard)- 1/4 Teaspoon
(Celery Flakes)- 1/2 Tablespoon of
(Paprika) - 2 Shakes
(Nutritional Yeast)-1/2 Tablespoon of
(Lemon Juice) - 1/4 Teaspoon
(Ground Sea Salt)- 1 twist or 1 Pinch
(Garlic Teriyaki Marinade)- 1/2 Teaspoon
From Walmart
(Dijon Mustard)- 1/2 Teaspoon
(Vegan Mayo)- 1/2 Tablespoon
(Mince Garlic) -1/2 TEASPOON⬅️ *CORRECTION*
_________________
(EGG REPLACER) if you don't have it thats fine
(Seasame seed oil)
_________________
Any Breading - I used stuffing because I didn't have vending lol
(Roasted Seaweed )
FB: Reesey Buchanan
IG: @ThaReal_ReeseyB
Thanks For Watching!!
#VeganCrabCake #Vegan #CrabCake #PlantBased #Garbonzobeans #Chickpeas #HeartofPalm #Veganlife #Recipes #veganrecipes #plantbasedfood #food #tabithabrown #drsebi #VeganDish #noncrabcake #plantbase #veganlife #nondairy #nomeats
Spinach and Artichoke Dip Recipe - Ultimate Appetizer
Spinach Artichoke Dip is irresistibly creamy and every bite is loaded with spinach and artichokes. This spinach and artichoke dip recipe is too easy; just heating and mixing everything together.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
ARTICHOKE DIP INGREDIENTS:
►8 oz cream cheese reduced fat is ok
►16 oz light sour cream
►1 stick 8 tbsp unsalted butter
►1 1/2 cups shredded Parmesan cheese
►14 oz quartered artichoke hearts drained and coarsely chopped
►4 oz can diced jalapeños drained
►10 oz frozen spinach thawed and drained
►2-3 garlic cloves pressed
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Roman Artichokes, Rome’s other Famous Aritchoke Recipe
Use Code NOTANOTHERCOOKINGSHOW for 40% off your first month’s supply of Seed DS-01® Daily Synbiotic + Free Shipping. Click here: seed.com/notanothercookingshow #seedpartner @seed
In Rome, Just like there are 4 famous pastas, there are 2 famous artichoke recipes the Romans treasure once spring comes along. The first is Carfiofi alla Giudia, or Jewish styles artichokes, deep fried to a golden crispy perfection, they are heavenly. Then there is Carciofi alla Romana, Roman Style artichokes, a braised style artichoke that may not sound as fun on paper, but in my opinion, is just as special and just as delicious and that's what we’re making today, so lets just jump right into it.
Recipes:
Roman Artichokes (Carciofi Alla Romana)
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Jewish Style Artichokes (Carciofi Alla Giudia)
White Bean Artichoke Dip and Vegan Crabcakes: 2 for 1
On this episode, we are making one recipe to create two delicious dishes! Scroll down for the recipe and don't forget to like and subscribe to my channel!
White Bean Artichoke Dip
2 cans cannellini beans, drained and rinsed
2 cans artichoke hearts, drained and rinsed
1/4 cup lemon juice
1 tablespoon dried parsley
1/2 tablespoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon red pepper flakes
2 tablespoons nutritional yeast
1 teaspoon lemon pepper
2 tablespoons capers
2 tablespoon extra virgin olive oil
Mash beans until broken down. Cut artichokes into small pieces. Add all ingredients together and mix well. Taste and adjust for seasoning.
Vegan Crabcakes
2 cups white bean artichoke dip
1 medium onion, medium dice
2 garlic cloves, minced
1 tablespoon extra virgin olive oil
1 tablespoon white wine or prosecco
1 1/2 cup panko
1/2 teaspoon old bay seasoning
2 tablespoons vegan mayo
Heat a medium saucepan and add olive oil. Add onion and sauté for about 5 minutes. Add a pinch of salt and garlic and cook for an additional minute. Deglaze pan with wine and cook for an additional minute. Add to bowl with white bean mixture. Add remaining ingredients. Oil a parchment lined sheet tray and portion into 1/4 cup patties. Lightly pat eat patty to avoid cracking. Bake at 375 for 15 minutes. Flip each patty and bake for an additional 10 minutes.
Remoulade
1/2 cup vegan mayo
1/4 cup spicy brown mustard
2 tablespoons hot sauce
1 tablespoon relish
1/2 tablespoon capers
1/4 teaspoon salt
1/4 teaspoon pepper
Mix all ingredients together. Taste and adjust for seasoning.