Top 10 Folding Knives

Weapon of choice PICS - RPG - Comic Vine


Top 10 Folding Knives News:

The Top 6 Folding Knives – Squidoo : Welcome to Squidoo

Being able to handle a majority of the production knives that come through our shop gives us an opportunity to know the knives pretty well (not to mention is a lot of …

Original Source: http://www.squidoo.com/best_manual_folding_knives

Tactical Folding Knives » Best Pocket Knives | Best Pocket Knives

Most of the new and popular folding knives to come along in the last twenty years have been tactical-style knives. Tactical knives were originally designed primarily …

Original Source: http://best-pocket-knives.com/tactical-folding-knives/

Amazon.com: best folding knives

Liberty Oil, 1oz Bottle of the Best 100% Synthetic Oil for Lubricating Folding and Fixed Knives. Protects, Cleans, and Lubricates!!! by Liberty Oil Products

Original Source: http://www.amazon.com/s?ie=UTF8&keywords=best%20folding%20knives&page=1&rh=i%3Aaps%2Ck%3Abest%20folding%20knives

The Top 6 Folding Knives – Squidoo : Welcome to Squidoo

Being able to handle a majority of the production knives that come through our shop gives us an opportunity to know the knives pretty well (not to mention is a lot of …

Original Source: http://www.squidoo.com/best_manual_folding_knives

Best Folding Knife-We help you to choose

Folding Knives Reviews Advice and Online Shopping … Best Folding Knife Choosing the best folding knife can seem like a daunting task with so many brands and styles.

Original Source: http://www.bestfoldingknife.org/


ROCKSTEAD SHIN DLC. BEST FOLDING KNIFE IN THE WORLD

Made in Japan by the triditional Samurai sword makers from OSAKA. Seki City, the knife City of Japan. Made from YXR-7 super steel. one of the hardest and tou…


Andrew asked What’s the best weapon to carry if you don’t have a gun or knife?

(a) Swiss army knife (b) clump of quarters (c) a peg folding knife (d) a homemade blackjack
(e) your hands after spending 10 hrs on the heavy bag for ten weeks straight.

And got the following answer:

F and G.

F: A Brain to keep you from getting into the physical altercation to begin with, and

G: Feet to run your butt away, especially if you are outgunned or outnumbered.

With those two things, you can come out on top EVERY time.

Brian Raini

queenboo_t asked Does anyone know the Pampered Chef recipe for a cake with mango topping?

This cake has like mango and sliced kiwi on top. Other ingredients include coconut, cool whip on top and a pudding filling between the layers of the bread. I forgot the name of it and I really would like to make this for my upcoming barbeque. If anyonoe has this recipe please post it for me. Thanks So Much.

And got the following answer:

I have it for you…it is a brand new recipe that came out in our Season’s Best Recipe Collection Spring/Summer 2007 edition. Enjoy!

The Pampered Chef ®
Island Breeze Rum Cake
Recipe

Cake

1 package (18.75 ounces) yellow cake mix
1/3 cup vegetable oil
1/3 cup water
1 egg
1 can (8 ounces) crushed pineapple in juice, undrained
1/2 cup sweetened flaked coconut

Syrup

1/4 cup light brown sugar
2 tablespoons dark rum
2 tablespoons water
1 teaspoon Cinnamon Plus® Spice Blend

Filling and Fruit Topping

1 package (3.4 ounces) vanilla instant pudding and pie filling
1 cup milk
2 cups thawed, frozen whipped topping, divided
2 tablespoons dark rum
1 kiwi, peeled
1 large mango, peeled
1/4 cup toasted coconut

Preheat oven to 350°F. For cake, spray Torte Pans with nonstick cooking spray. Place 8-inch circles of Parchment Paper over centers of pans; set aside. In Stainless (4-qt.) Mixing Bowl, combine cake mix, oil, water, egg and pineapple with juice. Stir in coconut. Divide batter between pans, spreading evenly to edges. Bake 15-18 minutes or until wooden pick inserted in centers comes out clean. Remove from oven to Stackable Cooling Rack; cool in pans 5 minutes. Loosen cakes; invert onto cooling rack and cool 10 minutes.

For syrup, bring syrup ingredients to a boil in (1.5-qt.) Saucepan over medium-high heat, whisking until sugar dissolves; cook 1 minute or until syrup reduces to 1/4 cup. Remove from heat. For filling, whisk pudding mix and milk in Stainless (2-qt.) Mixing Bowl until pudding starts to thicken. Fold in 1 cup of the whipped topping and rum. For fruit topping, slice kiwi using Egg Slicer Plus®. Thinly slice mango using Santoku Knife.

To assemble cake, transfer one cake to Simple Additions® Round Platter using Lift & Serve™; brush 2 tablespoons of the syrup over top. Attach open star tip to Easy Accent® Decorator; fill with filling and pipe around edge of cake. Spread remaining filling over center of cake. Place top cake layer well-side up over filling. Arrange fruit in center of cake; brush with remaining syrup. Fill decorator with remaining 1 cup whipped topping; pipe around edge of cake and sprinkle with toasted coconut.

Yield: 16 servings

Nutrients per serving: Calories 300, Total Fat 12 g, Saturated Fat 4 g, Cholesterol 15 mg, Carbohydrate 44 g, Protein 3 g, Sodium 320 mg, Fiber 1 g

Cook’s Tip: If desired, 1 tablespoon rum extract can be substituted for the dark rum in syrup and filling. For syrup, increase water to 3 tablespoons; proceed as recipe directs.

To toast coconut, place coconut in Small Oval Baker. Microwave on HIGH 1-2 minutes or until golden brown, stirring after each 10-second interval. Cool completely.

© The Pampered Chef, Ltd., 2001

Nemo asked Looking for a cake recipe with a filling of melted starburst fruit chews.?

This used a yellow cake mix. The cake was layered with melted starburst fruit chews and then crumbled cake mix on top.

And got the following answer:

Ingredients
yellow paste food coloring
1 (18.25 ounce) package white cake mix
brown paste food coloring
1 (18.25 ounce) package chocolate cake mix
3/4 cup prepared chocolate frosting
Instructions
Preheat oven according to cake mix directions. Butter and flour one 8 inch round and one 9 inch round cake pan and one 2 quart ovenproof bowl 8 inches in diameter.
Prepare cake mixes. Pour 1 3/4 cups of the white mix into the 8 inch round cake pan, and the rest into the 2 quart bowl. Pour 1 3/4 cups of the chocolate mix into the 9 inch round pan.
Bake 8 inch cake for 25 minutes, 9 inch cake for 20 minutes and bowl cake for 1 hour or until toothpick inserted into centers comes out clean. Cool in pans on racks 10 minutes. Remove from pans; cool completely on racks.
In separate small bowls, tint small amounts of vanilla frosting red and yellow, to use as ketchup and mustard. Tint remaining vanilla frosting light brown, using brown and yellow food coloring.
For bun bottom, frost the 8 inch cake with light brown frosting.
For hamburger patty, spread top and sides of 9 inch chocolate cake with chocolate frosting Lightly press all around sides of cake with folded paper towel, pulling towel straight out to create rough edge of burger. center cake on top of bun bottom.
For cheese, arrange orange fruit chews in single layer on microwave-safe plate. Microwave on High 10-15 seconds or until slightly softened. With hands, press and flatten chews together to form 9 inch square. Place on top of hamburger patty. On work surface sprinkled with granulated sugar roll out 5 leaf-shaped gumdrops to 1/8 inch thickness to form 1 large lettuce leaf; repeat rolling with 6 more gumdrops to form another leaf. Arrange over cheese near edges of burger. For tomatoes, roll out red gumdrops individually to 1/8 inch thickness. Arrange over lettuce around burger edges. For onion rings, roll out white gumdrops to 1/8 inch thickness. With round cookie cutters or sharp knife cut out circles; cut 1/4 inch thick rings from circles with small cutters. Re-roll scraps to make additional rings; arrange rings over tomatoes. Arrange fruit-slice candies over onions for pickles. Pipe red and yellow icing around edges of burger for ketchup and mustard.
For bun top: If necessary, trim bowl cake so that it will be flat on the bottom when inverted. Invert firm paper plate onto work surface. Center bowl cake, trimmed side down, on top of plate. Starting from the top, spread remaining light brown frosting in lines down sides of cake, turning plate after each section. Sprinkle with sesame seeds. Carefully place on top of the cake.

Irene M asked I need an Angel Food Cake Topping?

I have had a slice of angel food cake with some sauce or mixture on top of it served as a dessert at meetings, etc. It was on a plate and the “sauce” was bananas or pineapple or something like that. Anyone have some tried & true recipes for me?

And got the following answer:

Angel Food Cake
Recipe #12591 | 50 min | 15 min prep | SERVES 16

Ingredients
1 cup cake flour
3/4 cup sugar
2 tablespoons sugar
12 large egg white
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
3/4 cup sugar
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
Directions
1Note: For those not use to making angel food cakes Don’t get any yoke in the whites, if you do throw out and start over. I always separate the egg in a glass first. Then if no yoke pour into measuring container.
2DO NOT GREASE PAN.
3I always use a two piece angelfood cake pan.
4Heat oven to 375°.
5Sift the cake flour and 3/4 cup + 2 Tbsp sugar; set aside.
6Combine the extracts in a small bowl; set aside.
7Beat egg whites, cream of tartar and salt until it forms peaks.
8Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form.
9If you have a mixing guard for your mixer bowl now would be a good time to attach it.
10Beating on LOW, add flour mixture and extracts slowly.
11Make sure you fold in the sides and bottom of your mixing bowl.
12(You can fold in flour mixture by hand but this way is faster.) Spoon into an angel food cake pan.
13Move a knife through batter to remove air pockets.
14Bake 30-35 minutes or until top springs back when touched lightly with finger.
15Invert pan onto a tin funnel to cool completely.
16To remove the cake from your pan firmly spank the sides of your pan.
17You could use a knife but this sometime tears the sides of the cake.
18Invert onto your serve plate then take the knife to the now top which was the bottom of your pan and gently cut cake away from the pan insert.
19No need to cut around the center tube as you just give the cake a gently but firm tap or downward shake on to the plate.

Angel Food Cake Topping

Serves 20 (2 tbsp each).

All you need:
1 c. sugar
1/2 c. water
9 ounces crushed pineapple, drained
1 small package dry cherry Jell-O
16 ounces whipped topping, thawed

All you do:
In medium saucepan, mix sugar, water, pineapple and Jell-O.
Bring to a gentle boil. Simmer 10 minutes.
Cool quickly by placing saucepan in a bowl of ice. Refrigerate until completely cool.
Fold whipped topping into cherry mixture.
Generously frosts a large angel food cake. Store cake in refrigerator once frosted.
A delicious dessert is a must for a lazy summer day. How about some angel’s food cake. And it’s summer so why not go crazy with fruits? How about topping it off with some berries and cream? Yum! So if you don’t have anything to do, fire up the oven and bake yourself a nice orange angel food cake with berries in cream.

How to Make Orange Angel Food Cake with Berries in Cream

What you need:

Superfine sugar about 1 ½ cups
Unbleached all-purpose flour about 1 cup
½ teaspoon salt
12 egg whites, kept at room temperature
1 teaspoon cream of tartar
1 ½ teaspoon vanilla extract
Zest of one orange, finely grated
A pint of fresh raspberries
A pint of fresh blueberries
A cup of heavy cream

What to do:

Preheat oven to 325° F.
Whisk together ½ cup of superfine sugar with flour and salt.
Beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. Add vanilla, orange zest, and the remaining 1 cup of sugar one tablespoon at a time. Beat mixture.
Fold flour mixture into batter with a rubber spatula. Do not overmix.
Scrape the batter into ungreased 10-inch tube pan or angel food cake pan. Bake it for about 50 – 55 minutes or until cake springs back when touched lightly.
Turn pan over. When it’s completely cool, loosen the sides of pan with a knife and invert onto a platter to reveal cake.
Toss the raspberries and blueberries in a big bowl. Chill them.
Whip the heavy cream in a bowl using an electric mixer. Whip until very soft peaks form. Cover it and chill for 1 hour at least.
Garnish the Angel food cake with the whipped cream and berries on top. Add mint sprig.

Sonia asked Recipe for home made blueberry muffins with brown sugar topping?

You know,, struesel topping

And got the following answer:

Try the following

Blueberry and Cinnamon Muffin Cake with Streusel Topping

10 oz (275 g) blueberries
½ level teaspoon ground cinnamon
10 oz (275 g) plain flour
1 level tablespoon baking powder
½ level teaspoon salt
2 large eggs
3 oz (75 g) caster sugar
6 fl oz (170 ml) milk
4 oz (110 g) butter, melted

For the topping:
1 level teaspoon ground cinnamon
3 oz (75 g) self-raising flour
1 oz (25 g) butter, at room temperature
3 oz (75 g) demerara sugar
2 oz (50 g) chopped, toasted hazelnuts
Pre-heat the oven to gas mark 5, 375°F (190°C).

As with all muffins, you need to sift the dry ingredients twice, so place the flour, baking powder, salt and cinnamon in a sieve and sift them into a bowl. In another mixing bowl, whisk the eggs, sugar and milk together, then melt the butter and pour this into the egg mixture, whisking once again.

Now sift the flour mixture in on top of the egg mixture and fold it in, using as few folds as possible (ignore the lumpy appearance at this stage and don’t be tempted to over-mix). Fold in the blueberries and spoon into the tin.

To make the topping, you can use the same bowl that the flour was in. Add the flour, cinnamon and butter and rub the butter in until crumbly, then add the sugar and hazelnuts and mix well. Finally, sprinkle in 1 tablespoon of cold water, then press the mixture loosely together. Now sprinkle this mixture all over the cake. Bake on the centre shelf of the oven for 1 hour 15 minutes, or until the cake feels springy in the centre. Allow it to cool in the tin for 30 minutes before removing the sides of the tin. Then slide a palette knife gently under the base and transfer the cake to a wire rack to finish cooling.

or Blueberry and Pecan American Muffins
4 oz (110 g) small blueberries
2 oz (50 g) pecan nuts, finely chopped
5 oz (150 g) plain flour
½ level tablespoon baking powder
¼ level teaspoon salt
1 large egg
1½ oz (40 g) caster sugar
4 fl oz (110 ml) milk
2 oz (50 g) butter, melted and cooled slightly
½ teaspoon pure vanilla extract

For the topping:
2 oz (50 g) pecan nuts, finely chopped
10 demerara sugar cubes, crushed
Pre-heat the oven to gas mark 6, 400°F (200°C).

Start off by sifting the flour, baking powder and salt into a large bowl. Then, in a separate bowl, mix together the egg, sugar, milk, melted butter and vanilla extract. Now return the dry ingredients to the sieve and sift them straight on to the egg mixture (this double sifting is essential because there won’t be much mixing going on). What you need to do now is take a large spoon and fold the dry ingredients into the wet ones – quickly, in about 15 seconds. Don’t be tempted to beat or stir, and don’t be alarmed by the rather unattractive, uneven appearance of the mixture: this, in fact, is what will ensure that the muffins stay light.

Now fold the blueberries and pecan nuts into the mixture, again with a minimum of stirring: just a quick folding in. Spoon in just enough mixture to fill each muffin cup (if you’re not using papers, grease the tins well), then top with chopped pecans and crushed sugar. Bake on a high shelf of the oven for 20 minutes for minis or 30 minutes for the larger ones or until well risen and brown.

Remove the muffins from the oven and cool in the tins for 5 minutes before transferring to a wire rack (if they are in paper cases remove them from the tins straightaway).

toolate asked How do I make a good home made pizza?

Every time I try the topping ends up uncooked and too raw, and the flavour is also a lot more bland than from a restaurant.

And got the following answer:

Pizza Pizzas

2 tablespoons sugar
1 tablespoon kosher salt*
1 tablespoon pure olive oil
3/4 cup warm water
2 cups bread flour (for bread machines)
1 teaspoon instant yeast
2 teaspoons olive oil
Olive oil, for the pizza crust
Flour, for dusting the pizza peel
Toppings:
1 1/2 ounces pizza sauce
1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example
A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone

Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer’s work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker’s windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.
Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)
Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.
Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.
*This recipe’s been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn’t want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand. This could easily result in a too salty crust. So unless you’ve had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn’t go crazy, you should also cut back on the sugar by half a teaspoon. Thanks, AB

Kara asked What are some simple and easy french desserts?

we have a late birthday party coming up with my french club. we have planned everything except the dessert. we are planing to make it toghter theres about 10 of us in the club. any ideas for an easy recipie that we can make as a group must be simple

And got the following answer:

Dessert Crepes

INGREDIENTS
4 eggs, lightly beaten
1 1/3 cups milk
2 tablespoons butter, melted
1 cup all-purpose flour
2 tablespoons white sugar
1/2 teaspoon salt
DIRECTIONS
In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

Serves 8

Raspberry Pain au Chocolat (Raspberry Chocolate Croissants)

INGREDIENTS
1 (17.25 ounce) package frozen puff pastry, thawed
6 tablespoons chocolate hazelnut spread
3 tablespoons all fruit raspberry jam
1 egg, beaten
1/4 cup confectioners’ sugar for dusting (optional)
DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C).
Unfold the puff pastry sheets on a lightly floured surface. Cut each one into thirds along the fold lines. Roll each strip of dough out to about 16 inches long, and cut strips into thirds.
Spread some of the hazelnut spread onto one half of each rectangle to within 1/2 inch of the edge. Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread. Brush the edges with egg, and fold over the other side to enclose the filling. Press the edges firmly to seal. Repeat with the remaining rectangles. Use a sharp knife to cut 5 slits across the top of each pastry, and place them on baking sheets, spacing 2 inches apart.
Bake for 18 minutes in the preheated oven, or until golden brown. Cool on racks. Dust with confectioners’ sugar when cooled if desired.

Serves 18

Vanilla or Chocolate Tuiles

INGREDIENTS
1/2 cup butter, softened
1 cup confectioners’ sugar
4 egg whites
1/2 teaspoon vanilla extract
1 cup cake flour
DIRECTIONS
In a bowl cream the butte and sugar together on medium high speed. Beat in the egg whites, one at a time. Beat in the vanilla.
Lower the speed and add the flour (or flour cocoa mixture) mix until just combined. Do not overmix. Cover and chill for at least 1 hour.
Preheat oven to 325 degrees F (165 degrees C).
Cut a small hole (about 3 1/2 inch diameter) in a thin piece of cardboard or plastic to serve as a template in forming the tuiles. Line a cookie sheet with parchment paper or a silicon mat and place the stencil on it. Using a spatula, place a small amount of the batter in the center of the hole of the stencil and spread it out evenly. Carefully lift the stencil off. Repeat for more cookies.
Bake at 325 degrees F (165 degrees C) for 8 to 10 minutes or until lightly brown around the edges. Remove from the oven and while still hot, remove them from the pan and place them either over a rolling pin, over a glass or in the hollows of an empty egg carton. Allow to sit a few minutes to harden and cool. Store in an airtight container.

Serves 12

French Butter Cakes (Madeleines)

INGREDIENTS
2 eggs
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1/3 cup white sugar
1/2 cup all-purpose flour
1 tablespoon lemon zest
1/4 cup butter
1/3 cup granulated sugar for decoration
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
Melt butter and let cool to room temperature.
In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they’re baked. Leftover madeleines are wonderful when dunked into coffee or tea.
Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.

Serves 12

queenboo_t asked Does anyone know the Pampered Chef recipe for a cake with mango topping?

This cake has like mango and sliced kiwi on top. Other ingredients include coconut, cool whip on top and a pudding filling between the layers of the bread. I forgot the name of it and I really would like to make this for my upcoming barbeque. If anyonoe has this recipe please post it for me. Thanks So Much.

And got the following answer:

I have it for you…it is a brand new recipe that came out in our Season’s Best Recipe Collection Spring/Summer 2007 edition. Enjoy!

The Pampered Chef ®
Island Breeze Rum Cake
Recipe

Cake

1 package (18.75 ounces) yellow cake mix
1/3 cup vegetable oil
1/3 cup water
1 egg
1 can (8 ounces) crushed pineapple in juice, undrained
1/2 cup sweetened flaked coconut

Syrup

1/4 cup light brown sugar
2 tablespoons dark rum
2 tablespoons water
1 teaspoon Cinnamon Plus® Spice Blend

Filling and Fruit Topping

1 package (3.4 ounces) vanilla instant pudding and pie filling
1 cup milk
2 cups thawed, frozen whipped topping, divided
2 tablespoons dark rum
1 kiwi, peeled
1 large mango, peeled
1/4 cup toasted coconut

Preheat oven to 350°F. For cake, spray Torte Pans with nonstick cooking spray. Place 8-inch circles of Parchment Paper over centers of pans; set aside. In Stainless (4-qt.) Mixing Bowl, combine cake mix, oil, water, egg and pineapple with juice. Stir in coconut. Divide batter between pans, spreading evenly to edges. Bake 15-18 minutes or until wooden pick inserted in centers comes out clean. Remove from oven to Stackable Cooling Rack; cool in pans 5 minutes. Loosen cakes; invert onto cooling rack and cool 10 minutes.

For syrup, bring syrup ingredients to a boil in (1.5-qt.) Saucepan over medium-high heat, whisking until sugar dissolves; cook 1 minute or until syrup reduces to 1/4 cup. Remove from heat. For filling, whisk pudding mix and milk in Stainless (2-qt.) Mixing Bowl until pudding starts to thicken. Fold in 1 cup of the whipped topping and rum. For fruit topping, slice kiwi using Egg Slicer Plus®. Thinly slice mango using Santoku Knife.

To assemble cake, transfer one cake to Simple Additions® Round Platter using Lift & Serve™; brush 2 tablespoons of the syrup over top. Attach open star tip to Easy Accent® Decorator; fill with filling and pipe around edge of cake. Spread remaining filling over center of cake. Place top cake layer well-side up over filling. Arrange fruit in center of cake; brush with remaining syrup. Fill decorator with remaining 1 cup whipped topping; pipe around edge of cake and sprinkle with toasted coconut.

Yield: 16 servings

Nutrients per serving: Calories 300, Total Fat 12 g, Saturated Fat 4 g, Cholesterol 15 mg, Carbohydrate 44 g, Protein 3 g, Sodium 320 mg, Fiber 1 g

Cook’s Tip: If desired, 1 tablespoon rum extract can be substituted for the dark rum in syrup and filling. For syrup, increase water to 3 tablespoons; proceed as recipe directs.

To toast coconut, place coconut in Small Oval Baker. Microwave on HIGH 1-2 minutes or until golden brown, stirring after each 10-second interval. Cool completely.

© The Pampered Chef, Ltd., 2001

Sonia asked Recipe for home made blueberry muffins with brown sugar topping?

You know,, struesel topping

And got the following answer:

Try the following

Blueberry and Cinnamon Muffin Cake with Streusel Topping

10 oz (275 g) blueberries
½ level teaspoon ground cinnamon
10 oz (275 g) plain flour
1 level tablespoon baking powder
½ level teaspoon salt
2 large eggs
3 oz (75 g) caster sugar
6 fl oz (170 ml) milk
4 oz (110 g) butter, melted

For the topping:
1 level teaspoon ground cinnamon
3 oz (75 g) self-raising flour
1 oz (25 g) butter, at room temperature
3 oz (75 g) demerara sugar
2 oz (50 g) chopped, toasted hazelnuts
Pre-heat the oven to gas mark 5, 375°F (190°C).

As with all muffins, you need to sift the dry ingredients twice, so place the flour, baking powder, salt and cinnamon in a sieve and sift them into a bowl. In another mixing bowl, whisk the eggs, sugar and milk together, then melt the butter and pour this into the egg mixture, whisking once again.

Now sift the flour mixture in on top of the egg mixture and fold it in, using as few folds as possible (ignore the lumpy appearance at this stage and don’t be tempted to over-mix). Fold in the blueberries and spoon into the tin.

To make the topping, you can use the same bowl that the flour was in. Add the flour, cinnamon and butter and rub the butter in until crumbly, then add the sugar and hazelnuts and mix well. Finally, sprinkle in 1 tablespoon of cold water, then press the mixture loosely together. Now sprinkle this mixture all over the cake. Bake on the centre shelf of the oven for 1 hour 15 minutes, or until the cake feels springy in the centre. Allow it to cool in the tin for 30 minutes before removing the sides of the tin. Then slide a palette knife gently under the base and transfer the cake to a wire rack to finish cooling.

or Blueberry and Pecan American Muffins
4 oz (110 g) small blueberries
2 oz (50 g) pecan nuts, finely chopped
5 oz (150 g) plain flour
½ level tablespoon baking powder
¼ level teaspoon salt
1 large egg
1½ oz (40 g) caster sugar
4 fl oz (110 ml) milk
2 oz (50 g) butter, melted and cooled slightly
½ teaspoon pure vanilla extract

For the topping:
2 oz (50 g) pecan nuts, finely chopped
10 demerara sugar cubes, crushed
Pre-heat the oven to gas mark 6, 400°F (200°C).

Start off by sifting the flour, baking powder and salt into a large bowl. Then, in a separate bowl, mix together the egg, sugar, milk, melted butter and vanilla extract. Now return the dry ingredients to the sieve and sift them straight on to the egg mixture (this double sifting is essential because there won’t be much mixing going on). What you need to do now is take a large spoon and fold the dry ingredients into the wet ones – quickly, in about 15 seconds. Don’t be tempted to beat or stir, and don’t be alarmed by the rather unattractive, uneven appearance of the mixture: this, in fact, is what will ensure that the muffins stay light.

Now fold the blueberries and pecan nuts into the mixture, again with a minimum of stirring: just a quick folding in. Spoon in just enough mixture to fill each muffin cup (if you’re not using papers, grease the tins well), then top with chopped pecans and crushed sugar. Bake on a high shelf of the oven for 20 minutes for minis or 30 minutes for the larger ones or until well risen and brown.

Remove the muffins from the oven and cool in the tins for 5 minutes before transferring to a wire rack (if they are in paper cases remove them from the tins straightaway).