2 tsp cardamom, ground
4 tbs sugar
4 tbs heavy cream
1 tsp almond extract
Preparation:
Use your favorite brewing method to make 4 cups of coffee, mixing the ground cardamom in with the grounds first. Add sugar and almond to the hot coffee, and mix until dissolved. Let cool. Half-fill 4 tall glasses with crushed ice, then fill up with chilled coffee. Add a spoonful of cream to each, just before serving. Serves 4
Thursday, February 25, 2010
Coffee Crunch Milkshake
Ingredients:
2 shots espresso, 1 hot and 1 cold
2/3 cup frozen yogurt, vanilla
1 banana
1/4 cup coconut cream
3 tsp brown sugar
2 tbs peanut butter, crunchy
1-5 strips of dried mango, chopped
2 Brazil nuts, chopped
1/2 tsp coconut, shredded
Preparation:
Mix the brown sugar into the hot shot of espresso, and let cool. Blend everything except fruit and nuts, in a blender until smooth. Stir in the chopped mango and nuts. Top with coconut. Serves 1
2 shots espresso, 1 hot and 1 cold
2/3 cup frozen yogurt, vanilla
1 banana
1/4 cup coconut cream
3 tsp brown sugar
2 tbs peanut butter, crunchy
1-5 strips of dried mango, chopped
2 Brazil nuts, chopped
1/2 tsp coconut, shredded
Preparation:
Mix the brown sugar into the hot shot of espresso, and let cool. Blend everything except fruit and nuts, in a blender until smooth. Stir in the chopped mango and nuts. Top with coconut. Serves 1
Cafe Le Lemon
1/4 cup coffee
2 oz lemon sherbet
1/2 tsp lemon juice
1 tsp grated lemon rind
1 tsp sugar
Preparation:
Combine everything and blend until smooth. Serve in a chilled glass
2 oz lemon sherbet
1/2 tsp lemon juice
1 tsp grated lemon rind
1 tsp sugar
Preparation:
Combine everything and blend until smooth. Serve in a chilled glass
Iced Cappuccino
1 tsp instant coffee crystals
4 tbs heavy cream
1 tsp vanilla
4 ice cubes
3/4 cup water
2 tsp sugar
Preparation:
Combine everything in a blender, and blend until smooth and frothy
4 tbs heavy cream
1 tsp vanilla
4 ice cubes
3/4 cup water
2 tsp sugar
Preparation:
Combine everything in a blender, and blend until smooth and frothy
Almond Tea
Ingredients:
4 Tea bags your favorite tea
1/2 tsp Lemon zest, finely grated
4 cups Boiling water
1/2 cup Sugar
2 tbs Lemon juice
1 tsp Almond extract
1/4 tsp Vanilla
Method:
Steep tea and lemon rind in boiling water for about 5 minutes. Stir in sugar, lemon juice, almond and vanilla. Serve hot
4 Tea bags your favorite tea
1/2 tsp Lemon zest, finely grated
4 cups Boiling water
1/2 cup Sugar
2 tbs Lemon juice
1 tsp Almond extract
1/4 tsp Vanilla
Method:
Steep tea and lemon rind in boiling water for about 5 minutes. Stir in sugar, lemon juice, almond and vanilla. Serve hot
Raspberry Chocolate Cappuccino
Ingredients:
1/2 oz chocolate syrup
1/2 oz raspberry syrup
1/2 cup strong coffee, chilled
1 cup milk
Preparation:
Pour the chocolate and raspberry syrups into the coffee and stir well, to dissolve the syrups. Mix in milk. Pour over ice cubes and serve.
If you find that the syrups don't blend in the cold coffee, try using hot coffee to start and then chill after mixing.
1/2 oz chocolate syrup
1/2 oz raspberry syrup
1/2 cup strong coffee, chilled
1 cup milk
Preparation:
Pour the chocolate and raspberry syrups into the coffee and stir well, to dissolve the syrups. Mix in milk. Pour over ice cubes and serve.
If you find that the syrups don't blend in the cold coffee, try using hot coffee to start and then chill after mixing.
Honey Iced Hive
Ingredients:
2 tbs instant coffee
1/4 cup boiling water
1/4 cup honey
3/4 cup cold water
1 quart milk
1 cup ice cubes
Preparation:
Dissolve the instant coffee in hot water. Stir in honey and mix well. Add cold water, and pour over ice in glasses. Top of with milk. Serves 4
2 tbs instant coffee
1/4 cup boiling water
1/4 cup honey
3/4 cup cold water
1 quart milk
1 cup ice cubes
Preparation:
Dissolve the instant coffee in hot water. Stir in honey and mix well. Add cold water, and pour over ice in glasses. Top of with milk. Serves 4
Iced Cafe Au Paris
Ingredients:
2 1/4 cups coffee, cold
2 cups milk
2 cups crushed ice
Preparation:
Blend all ingredients until frothy. Serve over ice
2 1/4 cups coffee, cold
2 cups milk
2 cups crushed ice
Preparation:
Blend all ingredients until frothy. Serve over ice
Frosty Misty Shake
Ingredients:
1 cup coffee
1/4 cup sugar
1/4 cup brown sugar
1/2 tsp almond extract
Preparation:
Dissolve sugars in coffee while it is hot. Let cool, and add almond. Pour into a metal tray and freeze until nearly solid. Beat well, then freeze again until it reaches a sherbet texture. Serve topped with whipped cream. Serves 4
1 cup coffee
1/4 cup sugar
1/4 cup brown sugar
1/2 tsp almond extract
Preparation:
Dissolve sugars in coffee while it is hot. Let cool, and add almond. Pour into a metal tray and freeze until nearly solid. Beat well, then freeze again until it reaches a sherbet texture. Serve topped with whipped cream. Serves 4
Chocoholic Surprise
4 Medium Eggs -- beaten
1 Cup Sugar
3/4 Cup Flour
1 Tablespoon Cornstarch
1 Dash Salt
3 Tablespoons Cold Coffee
1 Teaspoon Mocha Flavoring
Milk
*** Topping -- ***
2 Cups Whipping Cream
2 Tablespoons Sugar
2 Teaspoons Instant Coffee
1 Teaspoon Mocha Flavoring
2 Tablespoons Almonds -- slivered
Directions Beat eggs and sugar until light and fluffy. Sift dry ingredients over egg mixture and fold in. Blend fully. Stir in cold coffee. Pour into greased 9 inch round pan. Bake at 375 for 25 minutes. Remove and cool completely. Divide cake horizontally in 2 and sprinkle with a little milk. Whip cream, sugar, and instant coffee until thick. Add mocha flavoring. Stir. Spread some of the whipped cream inbetween the 2 layers and then frost the cake with the rest. Sprinkle with almonds and serve.
1 Cup Sugar
3/4 Cup Flour
1 Tablespoon Cornstarch
1 Dash Salt
3 Tablespoons Cold Coffee
1 Teaspoon Mocha Flavoring
Milk
*** Topping -- ***
2 Cups Whipping Cream
2 Tablespoons Sugar
2 Teaspoons Instant Coffee
1 Teaspoon Mocha Flavoring
2 Tablespoons Almonds -- slivered
Directions Beat eggs and sugar until light and fluffy. Sift dry ingredients over egg mixture and fold in. Blend fully. Stir in cold coffee. Pour into greased 9 inch round pan. Bake at 375 for 25 minutes. Remove and cool completely. Divide cake horizontally in 2 and sprinkle with a little milk. Whip cream, sugar, and instant coffee until thick. Add mocha flavoring. Stir. Spread some of the whipped cream inbetween the 2 layers and then frost the cake with the rest. Sprinkle with almonds and serve.
Sweet Eggnog Coffee
Ingredients:
4 eggs
4 tbs sugar
1 pint milk, cold
1 pint coffee, cold
Nutmeg
Preparation:
Beat eggs and sugar together, then whisk in coffee and milk. Serve in eggnog in chilled glasses with a sprinkling of nutmeg. Serves 4
4 eggs
4 tbs sugar
1 pint milk, cold
1 pint coffee, cold
Nutmeg
Preparation:
Beat eggs and sugar together, then whisk in coffee and milk. Serve in eggnog in chilled glasses with a sprinkling of nutmeg. Serves 4
Holy Moly Chocolate Coffee
Ingredients:
1 cup coffee, strong and cold
1 cup cold milk
10 ice cubes
1/3 pkg of instant pudding mix (chocolate)
2 tbs cocoa powder
Hazelnut creamer, to taste
Sugar, to taste
Preparation:
Combine everything in a blender, and blend until ice is crushed and shake is thick.
1 cup coffee, strong and cold
1 cup cold milk
10 ice cubes
1/3 pkg of instant pudding mix (chocolate)
2 tbs cocoa powder
Hazelnut creamer, to taste
Sugar, to taste
Preparation:
Combine everything in a blender, and blend until ice is crushed and shake is thick.
Coffee Soda Fizz
Ingredients:
3 cups strong coffee, chilled
1 cup half & half
4 scoops coffee ice cream
3/4 cup club soda
1 tbs sugar
Whipped cream
Preparation:
Mix coffee, sugar and half & half. Fill 4 tall glasses about halfway. Add 1 scoop of ice cream to each, then fill up with soda. Top with whipped cream. Serves 4
3 cups strong coffee, chilled
1 cup half & half
4 scoops coffee ice cream
3/4 cup club soda
1 tbs sugar
Whipped cream
Preparation:
Mix coffee, sugar and half & half. Fill 4 tall glasses about halfway. Add 1 scoop of ice cream to each, then fill up with soda. Top with whipped cream. Serves 4
Coffee Coke Floater
Ingredients:
2/3 cup light cream
2 1/2 cups strong coffee
4 scoops coffee ice cream
1 bottle of Coke
Preparation:
Mix the cream and coffee, pour into 4 glasses (half full). Add a scoop of ice cream to each, then top off with coke. Serves 4
2/3 cup light cream
2 1/2 cups strong coffee
4 scoops coffee ice cream
1 bottle of Coke
Preparation:
Mix the cream and coffee, pour into 4 glasses (half full). Add a scoop of ice cream to each, then top off with coke. Serves 4
Black Saffron Tea
Ingredients:
4 bags Golden Green tea
6 Green cardamons
4 tsp Sugar
1/2 tsp Saffron threads
4 cups Water
4 bags Golden Green Tea Black
Method:
Add the cardamon, sugar and saffron to the water and bring to a boil. Simmer until reduced by half. Bring to a boil again, add tea bags and steep for 8 minutes. Strain out tea and spices. Serve hot.
4 bags Golden Green tea
6 Green cardamons
4 tsp Sugar
1/2 tsp Saffron threads
4 cups Water
4 bags Golden Green Tea Black
Method:
Add the cardamon, sugar and saffron to the water and bring to a boil. Simmer until reduced by half. Bring to a boil again, add tea bags and steep for 8 minutes. Strain out tea and spices. Serve hot.
Caramel Cinnamon Bang
Ingredients:
6 tbs ground coffee
1/2 tsp cinnamon
1/2 cup caramel dessert syrup
Preparation:
Mix the cinnamon into your loose ground coffee and then brew a pot of coffee by whatever method you prefer. Add the caramel syrup to the cinnamon-spiced coffee, and stir well until completely dissolved. Chill through in the fridge, and serve over ice cubes, with added milk or sugar to taste. The syrup makes this iced coffee pretty sweet as it is.
6 tbs ground coffee
1/2 tsp cinnamon
1/2 cup caramel dessert syrup
Preparation:
Mix the cinnamon into your loose ground coffee and then brew a pot of coffee by whatever method you prefer. Add the caramel syrup to the cinnamon-spiced coffee, and stir well until completely dissolved. Chill through in the fridge, and serve over ice cubes, with added milk or sugar to taste. The syrup makes this iced coffee pretty sweet as it is.
Espresso Chiller
Ingredients:
2 tbs instant coffee
3/4 cup cold water
1 cup ice cubes
2 tbs sugar
Preparation:
Combine everything in a blender, and blend until smooth. Serves 2
2 tbs instant coffee
3/4 cup cold water
1 cup ice cubes
2 tbs sugar
Preparation:
Combine everything in a blender, and blend until smooth. Serves 2
Praline Coffee
Ingredients
3 cups hot coffee
3/4 half n half
3/4 cup brown sugar
2 tbs butter
3/4 praline liqueur
Directions
Combine everything but the praline liqueur and heat through, until sugar dissolves.
Add liqueur and serve.
Serves 4
3 cups hot coffee
3/4 half n half
3/4 cup brown sugar
2 tbs butter
3/4 praline liqueur
Directions
Combine everything but the praline liqueur and heat through, until sugar dissolves.
Add liqueur and serve.
Serves 4
Rainforest Crunch Shake
Ingredients
2 shots espresso, 1 hot and 1 cold
2/3 cup frozen yogurt, vanilla
1 banana
1/4 cup coconut cream
3 tsp brown sugar
2 tbs peanut butter, crunchy
1-5 strips of dried mango, chopped
2 Brazil nuts, chopped
1/2 tsp coconut, shredded
Directions
Mix the brown sugar into the hot shot of espresso, and let cool
Blend everything except fruit and nuts, in a blender until smooth
Stir in the chopped mango and nuts
Top with coconut
Serves 1
2 shots espresso, 1 hot and 1 cold
2/3 cup frozen yogurt, vanilla
1 banana
1/4 cup coconut cream
3 tsp brown sugar
2 tbs peanut butter, crunchy
1-5 strips of dried mango, chopped
2 Brazil nuts, chopped
1/2 tsp coconut, shredded
Directions
Mix the brown sugar into the hot shot of espresso, and let cool
Blend everything except fruit and nuts, in a blender until smooth
Stir in the chopped mango and nuts
Top with coconut
Serves 1
Vermont Coffee
Ingredients
1 oz light cream
1 oz maple syrup
2 oz dark rum
6 oz hot coffee
Mix and serve
1 oz light cream
1 oz maple syrup
2 oz dark rum
6 oz hot coffee
Mix and serve
Thursday, February 18, 2010
Beautiful Feet
If you take 1 cup Lemon Juice, Cinnamon (for smell), 2 tablespoons (or less) olive oil, 1/4 cup of milk, and water you can make a wash that leaves skin refreshed and fragrant (the amount of water does not matter).
If you do not like the cinnamon smell you can replace it with another spice, perfume, or flower petals such as roses.
After you make it, you can put it in a tub were you can soak your feet or body.
Next dry your feet or rinse them with water and a MILD soap.
After a few weeks of doing this your skin will be silky smooth.
If you do not like the cinnamon smell you can replace it with another spice, perfume, or flower petals such as roses.
After you make it, you can put it in a tub were you can soak your feet or body.
Next dry your feet or rinse them with water and a MILD soap.
After a few weeks of doing this your skin will be silky smooth.
Wednesday, February 17, 2010
Cranberry Iced Tea Cooler
2 quarts CRAN-AID Iced Tea
1 can (6 oz.) frozen cranberry concentrate, partially thawed and undiluted
1 cup orange juice
¼ cup sugar
Method:
ICED TEA: Place 4 CRAN-AID tea bags in a glass or porcelain container. Pour 2 quarts boiling water over tea bags and steep 7 to 10 minutes. Squeeze and remove tea bags, allow tea to cool.
In large pitcher, combine the cranberry and orange juice. Stir until both are well mixed. Then pour in the ice tea. Add the sugar and mix until you dissolve the sugar. Cover and place in refrigerator to chill about 1 hour. Serve in ice-filled glasses.
1 can (6 oz.) frozen cranberry concentrate, partially thawed and undiluted
1 cup orange juice
¼ cup sugar
Method:
ICED TEA: Place 4 CRAN-AID tea bags in a glass or porcelain container. Pour 2 quarts boiling water over tea bags and steep 7 to 10 minutes. Squeeze and remove tea bags, allow tea to cool.
In large pitcher, combine the cranberry and orange juice. Stir until both are well mixed. Then pour in the ice tea. Add the sugar and mix until you dissolve the sugar. Cover and place in refrigerator to chill about 1 hour. Serve in ice-filled glasses.
Hot Buttered Rum Coffee
Ingredients:
1 heaping teaspoon Folgers Instant Coffee Crystals
8 ounces boiling water
2 to 3 tablespoons butterscotch ice cream topping
1/8 teaspoon rum extract
1 tablespoon whipped topping
Directions:
1. Stir together the Folgers Instant Coffee Crystals with the boiling water until dissolved.
2. Stir in the butterscotch topping and rum extract to mix well.
3. Top with the whipped topping.
4. Serve immediately.
1 heaping teaspoon Folgers Instant Coffee Crystals
8 ounces boiling water
2 to 3 tablespoons butterscotch ice cream topping
1/8 teaspoon rum extract
1 tablespoon whipped topping
Directions:
1. Stir together the Folgers Instant Coffee Crystals with the boiling water until dissolved.
2. Stir in the butterscotch topping and rum extract to mix well.
3. Top with the whipped topping.
4. Serve immediately.
Spice Tea
4 bags of your favorite tea
1/2 cup (4 oz) sugar
1 cup (8 floz) water
1 stick cinnammon
6 whole cloves
3 cardamom pods (optional)
2 tbsp tea leaves
4 cups (32 floz) boiling water
juice of 1 large lemon and 2 oranges
ice cubes
iced water or soda water (club soda) to taste
orange and lemon slices to decorate
Method:
1. Boil the sugar, water and spices for 5 mins, then remove from heat. Put the tea bags in a large pot and pour the boiling water over, leave for 5 mins.
2. Strain into large bowl, add the strained syrup and leave to cool. Stir in the strained lemon and orange juice, then add ice cubes and dilute with iced water or club soda to taste. Decorate with slices of orange or lemon.
1/2 cup (4 oz) sugar
1 cup (8 floz) water
1 stick cinnammon
6 whole cloves
3 cardamom pods (optional)
2 tbsp tea leaves
4 cups (32 floz) boiling water
juice of 1 large lemon and 2 oranges
ice cubes
iced water or soda water (club soda) to taste
orange and lemon slices to decorate
Method:
1. Boil the sugar, water and spices for 5 mins, then remove from heat. Put the tea bags in a large pot and pour the boiling water over, leave for 5 mins.
2. Strain into large bowl, add the strained syrup and leave to cool. Stir in the strained lemon and orange juice, then add ice cubes and dilute with iced water or club soda to taste. Decorate with slices of orange or lemon.
Strawberry and Cream Coffee
Ingredients:
1 cup fresh, regular, brewed Folgers coffee
1 cup sliced frozen or fresh strawberries
1/4 cup strawberry preserves
2 scoops vanilla (or strawberry) ice cream
5 or 6 ice cubes
Directions:
1. Pour the hot coffee into a blender jar.
2. Add the strawberries, preserves, and ice cream.
3. Blend together.
4. With the blender motor running at the highest speed, drop in the ice cubes one at a time, and mix until mixture is very cold and frothy.
5. Pour into one large or two medium-sized glasses and serve immediately.
(Makes 1 to 2 servings.)
1 cup fresh, regular, brewed Folgers coffee
1 cup sliced frozen or fresh strawberries
1/4 cup strawberry preserves
2 scoops vanilla (or strawberry) ice cream
5 or 6 ice cubes
Directions:
1. Pour the hot coffee into a blender jar.
2. Add the strawberries, preserves, and ice cream.
3. Blend together.
4. With the blender motor running at the highest speed, drop in the ice cubes one at a time, and mix until mixture is very cold and frothy.
5. Pour into one large or two medium-sized glasses and serve immediately.
(Makes 1 to 2 servings.)
Thai Iced Chai
Gurana or California Chai made with 3 bags.
16oz Water
8 to 12 ice cubes
1 oz Dalf & half
4 oz Milk
2oz Almond Syrup
2 oz Coconut Syrup
1 oz Passionfruit Syrup
Method:
In a blender combine above ingredients. Blend in bursts on high till all the ice is chopped fine and the mix is even. Pour into tall glasses and garnish each with a cinnamon stick.
16oz Water
8 to 12 ice cubes
1 oz Dalf & half
4 oz Milk
2oz Almond Syrup
2 oz Coconut Syrup
1 oz Passionfruit Syrup
Method:
In a blender combine above ingredients. Blend in bursts on high till all the ice is chopped fine and the mix is even. Pour into tall glasses and garnish each with a cinnamon stick.
Cafe Frappe
1 egg white
1/2 cup cold water
1/2 cup ground coffee
4 cups boiling water
1 cup sugar
Beat egg white slightly
Add cold water and mix with coffee
Add mixture from above to boiling water. Continue to boil one minute
Let cool for ten minutes. Strain, add sugar, and freeze to a mush
Serve in frappe glasses with whipped cream, sweetened and flavored.
1/2 cup cold water
1/2 cup ground coffee
4 cups boiling water
1 cup sugar
Beat egg white slightly
Add cold water and mix with coffee
Add mixture from above to boiling water. Continue to boil one minute
Let cool for ten minutes. Strain, add sugar, and freeze to a mush
Serve in frappe glasses with whipped cream, sweetened and flavored.
Indian Chai Tea
Ingredients:
3 teabags black tea
4 cups water
1 3 inch cinnamon stick
1 inch piece of ginger root cut into 4 slices
1/2 tsp (2 ml) cardamom seeds
1/2 tsp (2 ml) black peppercorns
1/2 tsp (2 ml) whole cloves
1 tsp (5 ml) whole coriander seeds
1 cup (225 ml) milk
honey or other sweetener to taste
Method:
Bring water to boil in a saucepan. Add spices, cover, and simmer 20 minutes. Add teabags and steep 10 minutes. Add milk and heat to drinking temperature-do not boil. Strain mixture through a cheesecloth or cotton dish towel. Serve with honey or other sweetener to taste.
3 teabags black tea
4 cups water
1 3 inch cinnamon stick
1 inch piece of ginger root cut into 4 slices
1/2 tsp (2 ml) cardamom seeds
1/2 tsp (2 ml) black peppercorns
1/2 tsp (2 ml) whole cloves
1 tsp (5 ml) whole coriander seeds
1 cup (225 ml) milk
honey or other sweetener to taste
Method:
Bring water to boil in a saucepan. Add spices, cover, and simmer 20 minutes. Add teabags and steep 10 minutes. Add milk and heat to drinking temperature-do not boil. Strain mixture through a cheesecloth or cotton dish towel. Serve with honey or other sweetener to taste.
Fruit Punch Tea
Ingredients:
2 Bags Golden Green tea
1 1/2 cups water
1 cup honey
1 cup orange juice
1/2 cup fresh lemon juice
1 cup fresh fruit, crushed
1 pint ginger ale
Method:
Make tea as per instructions on the tea bags. Allow it to cool. Mix all ingredients except ginger ale. Just before serving add ginger ale and crushed ice. If the punch is too strong for your taste you can dilute with ice water or more ginger ale.
2 Bags Golden Green tea
1 1/2 cups water
1 cup honey
1 cup orange juice
1/2 cup fresh lemon juice
1 cup fresh fruit, crushed
1 pint ginger ale
Method:
Make tea as per instructions on the tea bags. Allow it to cool. Mix all ingredients except ginger ale. Just before serving add ginger ale and crushed ice. If the punch is too strong for your taste you can dilute with ice water or more ginger ale.
Caramel and Chocolate Coffee
Ingredients:
1 cup fresh, regular, brewed Folgers coffee
2 tablespoons caramel ice cream topping
1 tablespoon chocolate syrup
1 to 2 tablespoons cream (optional)
Directions:
1. Stir together.
2. Serve hot.
1 cup fresh, regular, brewed Folgers coffee
2 tablespoons caramel ice cream topping
1 tablespoon chocolate syrup
1 to 2 tablespoons cream (optional)
Directions:
1. Stir together.
2. Serve hot.
Amaretto Coffee
8 ounces of fresh hot brewed coffee
1 1/2 ounces of Amaretto
Whipped Cream
Combine coffee and amaretto in a large glass.
Add whipped cream
1 1/2 ounces of Amaretto
Whipped Cream
Combine coffee and amaretto in a large glass.
Add whipped cream
Green Tea Smoothie
1, 16-oz can peaches in light syrup
3 bags of green tea
1 cup water
1, 5 1/2-oz can peach nectar (about 2/3 cup), chilled
2 cups peach yogurt
Method Several hours before serving, drain the peaches, place fruit in a freezer container, and freeze. Brew tea bags in 1 cup water. Allow to steep five to ten minutes longer than called for; then remove tea bags, cool the liquid and chill well. To serve, in blender or large food processor combine the brewed tea, peach nectar, peaches and yogurt. Mix well and place in 4 chilled serving glasses. Serve right away
3 bags of green tea
1 cup water
1, 5 1/2-oz can peach nectar (about 2/3 cup), chilled
2 cups peach yogurt
Method Several hours before serving, drain the peaches, place fruit in a freezer container, and freeze. Brew tea bags in 1 cup water. Allow to steep five to ten minutes longer than called for; then remove tea bags, cool the liquid and chill well. To serve, in blender or large food processor combine the brewed tea, peach nectar, peaches and yogurt. Mix well and place in 4 chilled serving glasses. Serve right away
Caffe Latte
1/2 cup milk
1/3 cup hot, freshly brewed espresso
Heat milk in a sausepan over low heat. Whisk briskly until milk foams.
Pour brewed espresso into a large mug.
Add milk; stir
1/3 cup hot, freshly brewed espresso
Heat milk in a sausepan over low heat. Whisk briskly until milk foams.
Pour brewed espresso into a large mug.
Add milk; stir
CAFE MOCHA
3 t. ground coffee
1 1/4 c. hot water
2 t. unsweetened cocoa
about 2 t. half and half (optionally fat free)
2-3 packets Splenda (or any sweetener you wish)
For the coffee, Kona whole coffee beans are recommended. Grind them yourself for best results.
For the cocoa, use Droste (Holland) or Ibarra (Mexican) from any specialty grocery store.
This is better than Starbucks, and somewhat healthy! I use the French press and let it brew for longer than 5 minutes. I usually do about 7 or 8 minutes (coffee and water). Then I add the cocoa to the mug and pour the coffee in.
Add 1/2 & 1/2 and Splenda to taste. This will be sure to give you a good jolt and it is absolutely DELICIOUS!
Why spend all the money at your local coffee joint when you can make it at home for a fraction of the cost--and it's better tasting!!
1 1/4 c. hot water
2 t. unsweetened cocoa
about 2 t. half and half (optionally fat free)
2-3 packets Splenda (or any sweetener you wish)
For the coffee, Kona whole coffee beans are recommended. Grind them yourself for best results.
For the cocoa, use Droste (Holland) or Ibarra (Mexican) from any specialty grocery store.
This is better than Starbucks, and somewhat healthy! I use the French press and let it brew for longer than 5 minutes. I usually do about 7 or 8 minutes (coffee and water). Then I add the cocoa to the mug and pour the coffee in.
Add 1/2 & 1/2 and Splenda to taste. This will be sure to give you a good jolt and it is absolutely DELICIOUS!
Why spend all the money at your local coffee joint when you can make it at home for a fraction of the cost--and it's better tasting!!
CINNAMON ICED COFFEE
2 cups Milk
1/2 cup Cream
2 tsp. Instant Coffee
1 tbsp. sugar
3 Ice cubes
Dash of cinnamon
Mix the above in a blender for 30 seconds or so, pour into cups, top it off with a scoop of whip cream and a sprinkle of cinnamon.Serve and enjoy.
1/2 cup Cream
2 tsp. Instant Coffee
1 tbsp. sugar
3 Ice cubes
Dash of cinnamon
Mix the above in a blender for 30 seconds or so, pour into cups, top it off with a scoop of whip cream and a sprinkle of cinnamon.Serve and enjoy.
WEDDING PUNCH
1 lg. can orange juice, prepared
1 lg. strawberry pre-sweetened Kool-Aid prepared as directed
1 qt. ginger ale
Mix all ingredients together. If you need more double or triple recipe. A pretty wedding or Christmas punch.
1 lg. strawberry pre-sweetened Kool-Aid prepared as directed
1 qt. ginger ale
Mix all ingredients together. If you need more double or triple recipe. A pretty wedding or Christmas punch.
DIET GRAPE SPRITZER
1 cup 100% grape juice
1 cup seltzer water
1 teaspoon honey (or to taste)
Blend or stir until mixed. Serve over ice.
Try this method using other fruit juices or fresh and frozen fruits processed in a blender of Vitamix.
1 cup seltzer water
1 teaspoon honey (or to taste)
Blend or stir until mixed. Serve over ice.
Try this method using other fruit juices or fresh and frozen fruits processed in a blender of Vitamix.
Rainbow Punch
2 (46 oz.) cans Hawaiian punch
1 c. sugar
1 (12 oz.) can frozen orange juice concentrate, thawed
3 orange juice cans water
1 (2 liter) bottle Sprite, chilled
1/2 gallon rainbow sherbet
Combine Hawaiian punch, sugar, orange juice concentrate, and water in punch bowl. Add Sprite just before serving. Float scoops of rainbow sherbet on top.
Makes 2 dozen 24 cups.
Note: May freeze orange juice into cubes with maraschino cherries in center for festive occasions.
1 c. sugar
1 (12 oz.) can frozen orange juice concentrate, thawed
3 orange juice cans water
1 (2 liter) bottle Sprite, chilled
1/2 gallon rainbow sherbet
Combine Hawaiian punch, sugar, orange juice concentrate, and water in punch bowl. Add Sprite just before serving. Float scoops of rainbow sherbet on top.
Makes 2 dozen 24 cups.
Note: May freeze orange juice into cubes with maraschino cherries in center for festive occasions.
SPARKLING CRANBERRY PUNCH
2 qt. cranberry juice cocktail (cran-apple, cran-raspberry, whichever)
1 (12 oz.) frozen orange juice, thawed
1 (12 oz.) frozen pink lemonade, thawed
1 qt. ginger ale or sparkling water
Mix the first 3 ingredients in a bowl; stir in ginger ale or sparkling water when ready to serve. Pour over ice.
Makes 25 servings.
1 (12 oz.) frozen orange juice, thawed
1 (12 oz.) frozen pink lemonade, thawed
1 qt. ginger ale or sparkling water
Mix the first 3 ingredients in a bowl; stir in ginger ale or sparkling water when ready to serve. Pour over ice.
Makes 25 servings.
Monday, February 15, 2010
Homemade Sugar Body Scrub Recipe
8 Cups turbinado (raw) or light brown sugar
1 ½ to 2 Cups avocado, untoasted sesame oil or jojoba oil
½ to 1 Cup apricot or peach kernel oil
essential oil (we used ginger and vanilla)
honey for smoothing the texture
If you use turbinado, you will probably want more oil because turbinado has a coarser texture than light brown sugar. Turbinado, being a specialty ingredient, also costs a lot more than brown sugar. You can use either form of sugar, just make sure that with the brown sugar, you're keeping a careful eye on the liquid ingredients so your scrub doesn't dissolve into a thin paste. Use honey only if you find your scrub is too dry, or just increase the amount of oil you use instead. Mix oils into the sugar slowly, stirring to keep the consistency smooth, and stop when you can form the mixture into a slightly wet ball without it dripping through your fingers. Add the essential oils last: they are for fragrance, not moisture, and you'll only need a few drops—maybe eight—to get the aroma strong enough. Never use "fragrance oils"—they are chemical fakes that have never been near a plant and can cause irritation or even allergic symptoms. Instead, make sure to use essential oils, which are the true plant oils expressed by pressing or by steam distillation from the actual plants. Before choosing an essential oil, make sure that it is considered to be good for the skin—some essential oils are irritants and are meant for other purposes. Some skin friendly oils include rose, rosemary, lemon, mandarin, lavender and chamomile
1 ½ to 2 Cups avocado, untoasted sesame oil or jojoba oil
½ to 1 Cup apricot or peach kernel oil
essential oil (we used ginger and vanilla)
honey for smoothing the texture
If you use turbinado, you will probably want more oil because turbinado has a coarser texture than light brown sugar. Turbinado, being a specialty ingredient, also costs a lot more than brown sugar. You can use either form of sugar, just make sure that with the brown sugar, you're keeping a careful eye on the liquid ingredients so your scrub doesn't dissolve into a thin paste. Use honey only if you find your scrub is too dry, or just increase the amount of oil you use instead. Mix oils into the sugar slowly, stirring to keep the consistency smooth, and stop when you can form the mixture into a slightly wet ball without it dripping through your fingers. Add the essential oils last: they are for fragrance, not moisture, and you'll only need a few drops—maybe eight—to get the aroma strong enough. Never use "fragrance oils"—they are chemical fakes that have never been near a plant and can cause irritation or even allergic symptoms. Instead, make sure to use essential oils, which are the true plant oils expressed by pressing or by steam distillation from the actual plants. Before choosing an essential oil, make sure that it is considered to be good for the skin—some essential oils are irritants and are meant for other purposes. Some skin friendly oils include rose, rosemary, lemon, mandarin, lavender and chamomile
Salt Scrub Recipe
8 Cups coarse pickling or Kosher salt.
2 Cups avocado, untoasted sesame oil or jojoba oil
1 Cup apricot or peach kernel oil
1 Cup unsweetened cocoa or ¼ Cup freeze dried coffee crystals
2 Tablespoons vanilla extract
honey for smoothing the texture
When you make your own scrubs, you can afford to use the best ingredients. Add a handful of ground dried white tea leaves to your body scrub and follow it up with natural cucumber extract for a soothing, summery fragrance.
2 Cups avocado, untoasted sesame oil or jojoba oil
1 Cup apricot or peach kernel oil
1 Cup unsweetened cocoa or ¼ Cup freeze dried coffee crystals
2 Tablespoons vanilla extract
honey for smoothing the texture
When you make your own scrubs, you can afford to use the best ingredients. Add a handful of ground dried white tea leaves to your body scrub and follow it up with natural cucumber extract for a soothing, summery fragrance.
Orange Yogurt Mask
Ingredients Needed:
* 1 tsp plain yogurt * the juice of 1/4 of an orange
Stir to mix and then dip fingers into mixture and smooth onto face. The sensation is both cool and relaxing. Leave on for a five minutes and then rinse. If you are feeling sluggish, this is the perfect mask for you.
* Yogurt will cleanse and nourish your skin
* The orange is full of Vitamin C and AHA's
* 1 tsp plain yogurt * the juice of 1/4 of an orange
Stir to mix and then dip fingers into mixture and smooth onto face. The sensation is both cool and relaxing. Leave on for a five minutes and then rinse. If you are feeling sluggish, this is the perfect mask for you.
* Yogurt will cleanse and nourish your skin
* The orange is full of Vitamin C and AHA's
Honey Facial Mask
Perhaps the best facial mask is honey.
Place a cloth in warm water and apply to your face to open the pores. Smear on honey, and leave on for 15 to 30 minutes. Rinse off with warm water, then use cold water to close the pores.
Use once a week.
Place a cloth in warm water and apply to your face to open the pores. Smear on honey, and leave on for 15 to 30 minutes. Rinse off with warm water, then use cold water to close the pores.
Use once a week.
Apple Zinger Facial Mask
This is good for Oily or Acne Prone skin.
1 medium size apple, grated fine
5 tbs. honey
Mix the grated apple and honey well. Smooth over skin and let sit for 10 minutes.
Rinse off with cool water.
1 medium size apple, grated fine
5 tbs. honey
Mix the grated apple and honey well. Smooth over skin and let sit for 10 minutes.
Rinse off with cool water.
In your 40's the Best Face Mask
Ingredients :
• Peas .................................................... 2 Tablespoons
• Evening Primrose Oil ........................... 1 Tablespoon
• Yogurt ................................................. 1 Tablespoon
• Grape Seed Extract ............................. 1 Tablespoon
• Carrots Juice ....................................... 1/2 Cup
Method :
- Mix all the ingredients in a blender
- Smooth the skin and leave for 30 minutes
- Wash your face using luke water and then splash it with cold water
At the age of 40, the changes in your skin are going deeper to involve proteins like Collagen and Elastin. For example, collagen begins increased cross-linking inside the molecule, the thing that causes more tense less elastic collagen. Sweet Peas contain an enzyme inhibitor called 3-Amino-Propionitrile that inhibits the enzyme Lysyl Oxidase responsible for cross linking of collagen. Grape seed extract helps build more collagen.
• Peas .................................................... 2 Tablespoons
• Evening Primrose Oil ........................... 1 Tablespoon
• Yogurt ................................................. 1 Tablespoon
• Grape Seed Extract ............................. 1 Tablespoon
• Carrots Juice ....................................... 1/2 Cup
Method :
- Mix all the ingredients in a blender
- Smooth the skin and leave for 30 minutes
- Wash your face using luke water and then splash it with cold water
At the age of 40, the changes in your skin are going deeper to involve proteins like Collagen and Elastin. For example, collagen begins increased cross-linking inside the molecule, the thing that causes more tense less elastic collagen. Sweet Peas contain an enzyme inhibitor called 3-Amino-Propionitrile that inhibits the enzyme Lysyl Oxidase responsible for cross linking of collagen. Grape seed extract helps build more collagen.
In your 30 the Best Face Mask
Ingredients :
• Fractionated Coconut Oil........................ 2 Tablespoons
• Egg Yolk ................................................ 1
• Honey .................................................... 1 Tablespoon
• Yogurt ................................................... 1 Tablespoon
• Sugar..................................................... 1 Teaspoon
Method :
- Mix all the ingredients and process them in a blender
- smooth the skin and leave for 25 minutes
- Wash using luke water and then splash with cold water
At the age of 30 the skin starts to decline, and this mask thanks to its high content of Medium Chain Triglycerides, Sugars, Lecithins, and Vitamins is the best for your skin at the beginning of the decline stage. You will be astonished with its effects when applying for the first time.
• Fractionated Coconut Oil........................ 2 Tablespoons
• Egg Yolk ................................................ 1
• Honey .................................................... 1 Tablespoon
• Yogurt ................................................... 1 Tablespoon
• Sugar..................................................... 1 Teaspoon
Method :
- Mix all the ingredients and process them in a blender
- smooth the skin and leave for 25 minutes
- Wash using luke water and then splash with cold water
At the age of 30 the skin starts to decline, and this mask thanks to its high content of Medium Chain Triglycerides, Sugars, Lecithins, and Vitamins is the best for your skin at the beginning of the decline stage. You will be astonished with its effects when applying for the first time.
Heavy Cream Easy-To-Use Facial Mask
Ingredients :
• Heavy Cream ( Milk Cream )...................... 1 Tablespoon
• Honey ....................................................... 1 Tablespoon
• Baking Soda ............................................. 1 gram
Method : - Mix the baking soda with the cream until it acquires the consistency of men's shaving foam - Add honey and mix, smooth the skin of face and neck for 20 minutes
This is the quickest mask to prepare it has also the quickest effect, since it contains medium chain fatty acids in the free form, sugars, vitamins (specially vitamin A), minerals and trace elements. It will leave your skin very smooth.
• Heavy Cream ( Milk Cream )...................... 1 Tablespoon
• Honey ....................................................... 1 Tablespoon
• Baking Soda ............................................. 1 gram
Method : - Mix the baking soda with the cream until it acquires the consistency of men's shaving foam - Add honey and mix, smooth the skin of face and neck for 20 minutes
This is the quickest mask to prepare it has also the quickest effect, since it contains medium chain fatty acids in the free form, sugars, vitamins (specially vitamin A), minerals and trace elements. It will leave your skin very smooth.
Gentle Soap for Baby
These are cute baby soaps. Chamomile fragrance is added for relaxation and calming. This recipe makes two bars.
Supplies:
6 ounces whitened glycerin soap base.
1 tsp honey.
8 drops chamomile fragrance oil.
6 drops honey fragrance oil.
2 drops yellow colorant.
Cute soad molds
Here's how:
1. Prepare the soap mold by rubbing the cavities with a thin film of petroleum jelly. Place the mold on wax paper and in an area that will not disturbed while curing.
2. Melt the soap base in a microwave oven, following the manufacture's directions.
3. Add the honey, fragrance oils, and colorant to the melted soap. Pour in the prepared molds.
4. Let soap cool and cure for 30 minutes to one hour before releasing from the mold.
Supplies:
6 ounces whitened glycerin soap base.
1 tsp honey.
8 drops chamomile fragrance oil.
6 drops honey fragrance oil.
2 drops yellow colorant.
Cute soad molds
Here's how:
1. Prepare the soap mold by rubbing the cavities with a thin film of petroleum jelly. Place the mold on wax paper and in an area that will not disturbed while curing.
2. Melt the soap base in a microwave oven, following the manufacture's directions.
3. Add the honey, fragrance oils, and colorant to the melted soap. Pour in the prepared molds.
4. Let soap cool and cure for 30 minutes to one hour before releasing from the mold.
BANANA APPLESAUCE BREAD
1 c. sugar
2 eggs
2 c. flour
3 ripe bananas (mashed)
1/2 c. oil
1 tsp. soda
1/2 c. chopped nuts
1 c. applesauce
Cream sugar and shortening. Add eggs and beat well. Add flour, soda and nuts, blend well. Fold in bananas and applesauce. Bake in greased loaf pan, 350 degrees, 1 hour.
OPTIONAL FROSTING:
1/2 c. powdered sugar
1/4 c. creamy peanut butter
3 tbsp. milk
2 eggs
2 c. flour
3 ripe bananas (mashed)
1/2 c. oil
1 tsp. soda
1/2 c. chopped nuts
1 c. applesauce
Cream sugar and shortening. Add eggs and beat well. Add flour, soda and nuts, blend well. Fold in bananas and applesauce. Bake in greased loaf pan, 350 degrees, 1 hour.
OPTIONAL FROSTING:
1/2 c. powdered sugar
1/4 c. creamy peanut butter
3 tbsp. milk
Parmesan Seasoned Breading
Ingredients:
•1 cup grated Parmesan cheese
•1/2 cup cornflake crumbs
•1/2 cup Malt-O-Meal hot wheat cereal
•1 tablespoon parsley flakes
•1 teaspoon salt
•1 teaspoon seasoned salt
•1 teaspoon rubbed sage
•1 teaspoon garlic powder
•1 teaspoon onion powder
•1 teaspoon seafood seasoning
•1 teaspoon paprika
•1/2 teaspoon ground thyme
•1/2 teaspoon pepper
Directions:
In a bowl, combine all the ingredients. Store in an airtight container in the refrigerator for up to 6 months. Yield: 2 cups. Editor's Note: Use in place of seasoned bread crumbs call for in recipes for chicken, fish or pork chops.
•1 cup grated Parmesan cheese
•1/2 cup cornflake crumbs
•1/2 cup Malt-O-Meal hot wheat cereal
•1 tablespoon parsley flakes
•1 teaspoon salt
•1 teaspoon seasoned salt
•1 teaspoon rubbed sage
•1 teaspoon garlic powder
•1 teaspoon onion powder
•1 teaspoon seafood seasoning
•1 teaspoon paprika
•1/2 teaspoon ground thyme
•1/2 teaspoon pepper
Directions:
In a bowl, combine all the ingredients. Store in an airtight container in the refrigerator for up to 6 months. Yield: 2 cups. Editor's Note: Use in place of seasoned bread crumbs call for in recipes for chicken, fish or pork chops.
Pinwheel Biscuits
1/4 c. butter
1/2 c. bread crumbs
1 tsp. poppy seed
1/4 tsp. poultry seasoning
2 tbsp. sliced green olives
1 c. flour
1 tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 c. shortening
1/3 c. milk
Melt butter in small saucepan. Add bread crumbs, poppy seed, poultry seasoning, and olives; mix well. Measure flour, sugar, baking powder and salt into mixing bowl. Cut in shortening until particles are fine. Add milk; stir until dough clings together.
Knead lightly on floured surface 20 times. Roll or pat out to an 8x6 inch rectangle. Spread with bread crumb mixture. Starting with 8- inch side, roll up jelly-roll fashion. Seal edges. Wrap in waxed paper. Store in refrigerator until ready to use. Cut into 1-inch slices.
1/2 c. bread crumbs
1 tsp. poppy seed
1/4 tsp. poultry seasoning
2 tbsp. sliced green olives
1 c. flour
1 tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 c. shortening
1/3 c. milk
Melt butter in small saucepan. Add bread crumbs, poppy seed, poultry seasoning, and olives; mix well. Measure flour, sugar, baking powder and salt into mixing bowl. Cut in shortening until particles are fine. Add milk; stir until dough clings together.
Knead lightly on floured surface 20 times. Roll or pat out to an 8x6 inch rectangle. Spread with bread crumb mixture. Starting with 8- inch side, roll up jelly-roll fashion. Seal edges. Wrap in waxed paper. Store in refrigerator until ready to use. Cut into 1-inch slices.
garlic bread supreme
panini buns
butter
garlic salt
grated Parmesan cheese
grated sharp Cheddar cheese
Split panini buns length-wise generously spread each half of the buns with butter all the way to the edges and sprinkle with garlic salt to taste. Put on generous amounts of fresh grated Parmesan cheese and grated sharp Cheddar cheese.
Broil in oven until cheese bubbles and browns. Serve with your favorite spaghetti sauce.
butter
garlic salt
grated Parmesan cheese
grated sharp Cheddar cheese
Split panini buns length-wise generously spread each half of the buns with butter all the way to the edges and sprinkle with garlic salt to taste. Put on generous amounts of fresh grated Parmesan cheese and grated sharp Cheddar cheese.
Broil in oven until cheese bubbles and browns. Serve with your favorite spaghetti sauce.
Glazed Lemon Nut bread
1/4 c. butter
3/4 c. sugar
2 eggs
2 tsp. grated lemon peel
2 c. sifted flour, enriched
1 1/2 tsp. baking powder
1 tsp. salt
3/4 c. milk
1/2 c. chopped walnuts
2 tsp. lemon juice
2 tbsp. sugar
Cream together butter and 3/4 cup sugar until light and fluffy. Add eggs and lemon peel; beat well. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Stir in walnuts.
Pour in greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Bake in moderate oven 350 degrees for 50-55 minutes or until done. Let cool in pan 10 minutes, then spoon mixture of lemon juice and 2 tablespoons sugar over top. Remove from pan and cool.
3/4 c. sugar
2 eggs
2 tsp. grated lemon peel
2 c. sifted flour, enriched
1 1/2 tsp. baking powder
1 tsp. salt
3/4 c. milk
1/2 c. chopped walnuts
2 tsp. lemon juice
2 tbsp. sugar
Cream together butter and 3/4 cup sugar until light and fluffy. Add eggs and lemon peel; beat well. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Stir in walnuts.
Pour in greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Bake in moderate oven 350 degrees for 50-55 minutes or until done. Let cool in pan 10 minutes, then spoon mixture of lemon juice and 2 tablespoons sugar over top. Remove from pan and cool.
PIZZAGAINA
Dough:
4 1/2 to 5 cups flour, more if needed
1/2 cup whole milk, scalded
1/2 cup water, lukewarm
1 teaspoon honey
2 1/2 teaspoons instant dry yeast
1 1/2 teaspoons salt
2 tablespoons sugar
5 tablespoons butter, melted
2 tablespoons butter flavored Crisco
3 tablespoons lard
3 tablespoons buttermilk or sour cream
1/2 teaspoon lemon juice
1 1/2 tablespoons olive oil
5 eggs (for dough)
1 egg, boiled
1 egg, mixed with 1 tablespoon water for glaze
In the bowl of an electric mixer, combine salt, 2 tablespoons sugar, and 4 1/2 cups flour. Using the dough hook attachment, work 3 tablespoons butter, 3 tablespoons of lard, and 2 tablespoons butter flavored Crisco into dough, as though you were making a pie crust.
In a small bowl, dissolve 1 tablespoon honey in 1/2 cup lukewarm water, stirring well until dissolved. Bring water temperature to about 105 degrees (or warm to the touch). Stir in 1/3 cup flour to "feed" yeast. The yeast mixture should begin to bubble and foam up. Set aside for 10-15 minutes.
Tip: It's a good idea to keep more than one type or brand of yeast on hand if you bake your own bread. When you measure out your yeast, you can use half from one jar, and half from the other brand of yeast at the same time. This is good insurance in case the yeast isn't as active as you'd like it to be; if only half the yeast is good, your bread will still rise. It will just take longer.
In a small heavy bottomed saucepan, scald 1/2 cup milk. Watch milk carefully during the scalding process and remove from heat when the milk begins to foam slightly. Set aside and allow to sit undisturbed. A skin will form around edges and on top of milk as it cools. Remove the coagulated milk from the edges and skim the top skin off using a spoon. Pour the cooled (85 degrees) milk into the yeast mixture.
Using the same saucepan the milk was heated in, melt 4 tablespoons butter. When butter has nearly melted, add 1 1/2 tablespoons olive oil and remove from heat. Allow to cool to nearly 85 degrees.
Break 5 eggs into flour mixture. Mix on medium setting 2 minutes. Add butter mixture and 3 tablespoons buttermilk or sour cream. Pour yeast mixture into flour mixture and combine. Add 1/2 teaspoon fresh lemon juice (do not substitute).
Knead at medium speed of electric mixer for 8-10 minutes. If dough is too stiff for easy mixing, add a few tablespoons water.
Turn out onto lightly floured board and using your hands, which you've rubbed with olive oil (remove jewelry!), knead gently for 5 minutes. Dough should be light and airy, and somewhat sticky. As you knead, you should hear little "pops" as air bubbles break and new air pockets are formed.
Place into a greased bowl, turn once to coat with oil, cover with a damp cloth and place in a warm, draft free place to rise until doubled in bulk.
When the dough has doubled, punch it down and allow to rest for 10 minutes. Divide in 1/2 and roll out to 1/2 inch thickness. Grease a deep dish pan with olive oil. Line the pan bottom and sides with the rolled out dough, easing dough into pan without stretching. Puncture bottom and sides with fork; coat with egg glaze.
Filling:
1/2 lb mortadella, sliced and chopped
1/2 lb provolone, thinly sliced
1/2 lb capicola (hot ham), very thinly sliced
1/4 lb prosciutto, very thinly sliced
2-3 slices each pepperoni or salami, chopped
1-2 slices sopressato, chopped (optional)
1 1/2 cups ricotta
1 entire basket Easter cheese (fromaggio fresca)
2 tablespoons parmesan cheese, freshly grated
2 tablespoons romano cheese, freshly grated
3/4 teaspoon whole black peppercorns, cracked
At your deli, have the cold cuts sliced thinly, with the proscuitto being shaved thinly enough to see through it.
Remove the casing strings from the cold cuts, roll them up and slice them into 1/2 inch wide strips.
For the pepperoni, sopressato, or salami, chop the strips into small squares. Chop half of the mortadella into squares as well, reserving half of it to layer in criss-cross strips to create a layer in the same way that you'll be using the proscuitto.
Measure out a half cup of the ricotta. Add parmesan and romano cheese to this, then stir in the cracked whole peppercorns. Note: To crack peppercorns, measure out quantity of whole peppercorns into a plastic bag and then use a rolling pin to crush them as you would bread crumbs.
Assembly:
Add the filling to the crust, beginning by lining the bottom of the crust with a thin layer of proscuitto, torn into strips. Cover with a scant layer of very thinly sliced boiled eggs (the boiled egg here is optional - feel free to leave it out).
Next, add a layer of ricotta, parmesan, romano, cracked pepper mixture. Place a layer of torn capicola to cover the layer. Next, place a thin layer of provolone cheese.
Cover this layer with the remaining 1 cup ricotta which has been mixed with the chopped pepperoni, sopressato, mortadella and capicola.
Place a layer of thin strips of mortadella, and next a layer of fromaggio fresca broken into chunks. Press down slightly if the filling is getting too high. Next, a layer of hot ham, then a final layer of proscuitto and fromaggio fresca. (An optional variation at this step is to place a single layer of baby spinach, blanched, and squeezed dry into the center ricotta layer.)
In a cup, beat one egg with 1 tablespoon cold water. Use this as the egg glaze for brushing over crust just before baking.
Brush the pie edges with egg glaze so that the top crust will make a better seal with the bottom crust.
Roll out and drape top crust over pie; trim away excess using a kitchen scissors, leaving a 1/2 inch margin.
Press together and crimp edges well, then flute in a decorative fashion.
Insert 3 tin-foil funnels or pie birds through pie crust top in order to allow steam to escape. Let rise 15 minutes, brush crust with egg glaze before baking in a preheated 350 degree oven for 45 minutes.
Check at 35 minutes; if browning too rapidly, place aluminum foil tent over top (be sure close oven door quickly or you'll drop the temperature!)
Cover and refrigerate overnight. Cut into 1 1/2 to 2 inch slices and allow individual slices to sit at room temperature 15 minutes before serving.
Calzones: If you have any leftover dough, roll it into small circles, fill with any remaining cold cuts or filling mixture that you have, toss on some shredded provolone or mozzarella cheese; fold into half circle, turnover-like shapes. Fold in and crimp edges, pressing to seal. Brush with glaze after allowing a 15 minute rise. Bake calzones at 375 F for 20 minutes, or until golden.
This rich, Italian holiday favorite is served as part of traditional Easter fare, and sometimes at Christmas.
Known in our family as "Pizzagaina",(Pizza jay-nah) this multi-layered dish is quite an undertaking to prepare, but the effort spent will be well worth your time. And you'll be able to prepare it a day or two in advance, leaving you free to relax and enjoy the holidays with your guests.
This recipe has been a treasured favorite in our family for many generations, and now, it can be a tradition in your family, too.
4 1/2 to 5 cups flour, more if needed
1/2 cup whole milk, scalded
1/2 cup water, lukewarm
1 teaspoon honey
2 1/2 teaspoons instant dry yeast
1 1/2 teaspoons salt
2 tablespoons sugar
5 tablespoons butter, melted
2 tablespoons butter flavored Crisco
3 tablespoons lard
3 tablespoons buttermilk or sour cream
1/2 teaspoon lemon juice
1 1/2 tablespoons olive oil
5 eggs (for dough)
1 egg, boiled
1 egg, mixed with 1 tablespoon water for glaze
In the bowl of an electric mixer, combine salt, 2 tablespoons sugar, and 4 1/2 cups flour. Using the dough hook attachment, work 3 tablespoons butter, 3 tablespoons of lard, and 2 tablespoons butter flavored Crisco into dough, as though you were making a pie crust.
In a small bowl, dissolve 1 tablespoon honey in 1/2 cup lukewarm water, stirring well until dissolved. Bring water temperature to about 105 degrees (or warm to the touch). Stir in 1/3 cup flour to "feed" yeast. The yeast mixture should begin to bubble and foam up. Set aside for 10-15 minutes.
Tip: It's a good idea to keep more than one type or brand of yeast on hand if you bake your own bread. When you measure out your yeast, you can use half from one jar, and half from the other brand of yeast at the same time. This is good insurance in case the yeast isn't as active as you'd like it to be; if only half the yeast is good, your bread will still rise. It will just take longer.
In a small heavy bottomed saucepan, scald 1/2 cup milk. Watch milk carefully during the scalding process and remove from heat when the milk begins to foam slightly. Set aside and allow to sit undisturbed. A skin will form around edges and on top of milk as it cools. Remove the coagulated milk from the edges and skim the top skin off using a spoon. Pour the cooled (85 degrees) milk into the yeast mixture.
Using the same saucepan the milk was heated in, melt 4 tablespoons butter. When butter has nearly melted, add 1 1/2 tablespoons olive oil and remove from heat. Allow to cool to nearly 85 degrees.
Break 5 eggs into flour mixture. Mix on medium setting 2 minutes. Add butter mixture and 3 tablespoons buttermilk or sour cream. Pour yeast mixture into flour mixture and combine. Add 1/2 teaspoon fresh lemon juice (do not substitute).
Knead at medium speed of electric mixer for 8-10 minutes. If dough is too stiff for easy mixing, add a few tablespoons water.
Turn out onto lightly floured board and using your hands, which you've rubbed with olive oil (remove jewelry!), knead gently for 5 minutes. Dough should be light and airy, and somewhat sticky. As you knead, you should hear little "pops" as air bubbles break and new air pockets are formed.
Place into a greased bowl, turn once to coat with oil, cover with a damp cloth and place in a warm, draft free place to rise until doubled in bulk.
When the dough has doubled, punch it down and allow to rest for 10 minutes. Divide in 1/2 and roll out to 1/2 inch thickness. Grease a deep dish pan with olive oil. Line the pan bottom and sides with the rolled out dough, easing dough into pan without stretching. Puncture bottom and sides with fork; coat with egg glaze.
Filling:
1/2 lb mortadella, sliced and chopped
1/2 lb provolone, thinly sliced
1/2 lb capicola (hot ham), very thinly sliced
1/4 lb prosciutto, very thinly sliced
2-3 slices each pepperoni or salami, chopped
1-2 slices sopressato, chopped (optional)
1 1/2 cups ricotta
1 entire basket Easter cheese (fromaggio fresca)
2 tablespoons parmesan cheese, freshly grated
2 tablespoons romano cheese, freshly grated
3/4 teaspoon whole black peppercorns, cracked
At your deli, have the cold cuts sliced thinly, with the proscuitto being shaved thinly enough to see through it.
Remove the casing strings from the cold cuts, roll them up and slice them into 1/2 inch wide strips.
For the pepperoni, sopressato, or salami, chop the strips into small squares. Chop half of the mortadella into squares as well, reserving half of it to layer in criss-cross strips to create a layer in the same way that you'll be using the proscuitto.
Measure out a half cup of the ricotta. Add parmesan and romano cheese to this, then stir in the cracked whole peppercorns. Note: To crack peppercorns, measure out quantity of whole peppercorns into a plastic bag and then use a rolling pin to crush them as you would bread crumbs.
Assembly:
Add the filling to the crust, beginning by lining the bottom of the crust with a thin layer of proscuitto, torn into strips. Cover with a scant layer of very thinly sliced boiled eggs (the boiled egg here is optional - feel free to leave it out).
Next, add a layer of ricotta, parmesan, romano, cracked pepper mixture. Place a layer of torn capicola to cover the layer. Next, place a thin layer of provolone cheese.
Cover this layer with the remaining 1 cup ricotta which has been mixed with the chopped pepperoni, sopressato, mortadella and capicola.
Place a layer of thin strips of mortadella, and next a layer of fromaggio fresca broken into chunks. Press down slightly if the filling is getting too high. Next, a layer of hot ham, then a final layer of proscuitto and fromaggio fresca. (An optional variation at this step is to place a single layer of baby spinach, blanched, and squeezed dry into the center ricotta layer.)
In a cup, beat one egg with 1 tablespoon cold water. Use this as the egg glaze for brushing over crust just before baking.
Brush the pie edges with egg glaze so that the top crust will make a better seal with the bottom crust.
Roll out and drape top crust over pie; trim away excess using a kitchen scissors, leaving a 1/2 inch margin.
Press together and crimp edges well, then flute in a decorative fashion.
Insert 3 tin-foil funnels or pie birds through pie crust top in order to allow steam to escape. Let rise 15 minutes, brush crust with egg glaze before baking in a preheated 350 degree oven for 45 minutes.
Check at 35 minutes; if browning too rapidly, place aluminum foil tent over top (be sure close oven door quickly or you'll drop the temperature!)
Cover and refrigerate overnight. Cut into 1 1/2 to 2 inch slices and allow individual slices to sit at room temperature 15 minutes before serving.
Calzones: If you have any leftover dough, roll it into small circles, fill with any remaining cold cuts or filling mixture that you have, toss on some shredded provolone or mozzarella cheese; fold into half circle, turnover-like shapes. Fold in and crimp edges, pressing to seal. Brush with glaze after allowing a 15 minute rise. Bake calzones at 375 F for 20 minutes, or until golden.
This rich, Italian holiday favorite is served as part of traditional Easter fare, and sometimes at Christmas.
Known in our family as "Pizzagaina",(Pizza jay-nah) this multi-layered dish is quite an undertaking to prepare, but the effort spent will be well worth your time. And you'll be able to prepare it a day or two in advance, leaving you free to relax and enjoy the holidays with your guests.
This recipe has been a treasured favorite in our family for many generations, and now, it can be a tradition in your family, too.
Bread Bowls
Ingredients:
•1 loaf (1 pound) frozen bread dough, thawed
•1 egg, beaten
Directions:
Cut loaf into three equal portions; form each into a ball. Place 4 in. apart on a greased baking sheet. Cover with plastic wrap that has been sprayed with cooking spray. Let rise in a warm place until doubled, about 2-3 hours. Brush with egg. Bake at 350° for 25 minutes or until golden brown. Cool. Cut the top fourth off each loaf; carefully hollow out top and bottom, leaving 1/2-in. shell. (Discard bread from inside or save to make croutons or bread crumbs.) Fill with soup, dip or salsa. Replace top if desired. Yield: 3 medium bowls.
•1 loaf (1 pound) frozen bread dough, thawed
•1 egg, beaten
Directions:
Cut loaf into three equal portions; form each into a ball. Place 4 in. apart on a greased baking sheet. Cover with plastic wrap that has been sprayed with cooking spray. Let rise in a warm place until doubled, about 2-3 hours. Brush with egg. Bake at 350° for 25 minutes or until golden brown. Cool. Cut the top fourth off each loaf; carefully hollow out top and bottom, leaving 1/2-in. shell. (Discard bread from inside or save to make croutons or bread crumbs.) Fill with soup, dip or salsa. Replace top if desired. Yield: 3 medium bowls.
CIABATTA
Starter (Biga):
1/4 teaspoon yeast
1 cup lukewarm water (110-115F degrees)
2 cups flour
1/4 cup whole wheat and/or rye flour
3/4 cup water
Dissolve the yeast in the lukewarm water and allow to sit for 10 minutes. Measure out 1 teaspoon of the yeasty water and add to the second quantity of fresh (3/4 cup) water. This second batch of water is what you will use - discard any yeasty water remaining from the first cup in which the yeast was dissolved. The purpose of this step is only to measure out a tiny amount of yeast for the biga so that you will have a slow, controlled fermentation which takes overnight to develop.
Knead the ingredients together and set aside overnight or for 24 hours before use.
Dough:
2 1/4 cups flour
1 teaspoon yeast
2 1/4 teaspoons salt
1 1/2 cups lukewarm (110-115F degrees) water
Biga (prepared the day before)
Mix together the dry ingredients in a bowl. Stir in the water and the biga and turn out onto a clean surface or bread board. Knead 5 minutes, creating a soft, sticky dough. Do not add more flour or the bread will not be light and airy and instead will be tough and heavy. It helps to oil your hands with olive oil when handling the dough.
Oil a large bowl and turn the dough around in it a few times to coat, then cover with plastic wrap or a damp cloth (depending on whether your house is drafty or not). Place in a warm place, free from drafts, and allow to rise about 3 hours until it is doubled in bulk.
When dough has risen, turn out onto a floured work surface and divide into two equal pieces. Handle dough lightly to avoid deflating the air pockets created during fermentation.
Fold each piece loosely into thirds, business-letter style.
Place seam side down onto a clean, heavily floured bread cloth or couche, sprinkle with flour and allow to rise again for about another hour.
About 45 minutes after setting aside the dough to rise, preheat oven to 450F degrees. A baking stone, if you have one, is beneficial. Place on center shelf or slightly above.
When oven is ready slip dough onto stone, seam-side up and bake until browned, about 35-45 minutes (check often during the last minutes of baking but try not to open oven for very long).
Serving Suggestions:
When cooled, slice down the center lengthwise, drizzle with your best olive oil and layer with your favorite Italian cold cuts, vinegar peppers, black oil cured olives and provolone cheese, and thinly sliced ripe tomatoes.
This would be a good time to use a panini grill if you have one, or press and grill it outdoors, or just use a black cast iron frying pan. If you're doing these on the grill, you can press it under a hot, clean brick which has been pre-heated in the grill.
Sprinkle with oil dressing (below) and serve.
Oil Dressing:
Combine 1/2 cup olive oil, 1 teaspoon each basil and oregano, 1/4 teaspoon hot red pepper flakes, 1 teaspoon balsamic vinegar, 1-2 cloves minced garlic (for extra kick you can optionally add one of the following: 1-2 anchovies, 1/4 teaspoon mustard, 1/2 teaspoon Frank's hot sauce, or chopped hot red peppers from a jar, more or less). Store tightly covered in refrigerator.
1/4 teaspoon yeast
1 cup lukewarm water (110-115F degrees)
2 cups flour
1/4 cup whole wheat and/or rye flour
3/4 cup water
Dissolve the yeast in the lukewarm water and allow to sit for 10 minutes. Measure out 1 teaspoon of the yeasty water and add to the second quantity of fresh (3/4 cup) water. This second batch of water is what you will use - discard any yeasty water remaining from the first cup in which the yeast was dissolved. The purpose of this step is only to measure out a tiny amount of yeast for the biga so that you will have a slow, controlled fermentation which takes overnight to develop.
Knead the ingredients together and set aside overnight or for 24 hours before use.
Dough:
2 1/4 cups flour
1 teaspoon yeast
2 1/4 teaspoons salt
1 1/2 cups lukewarm (110-115F degrees) water
Biga (prepared the day before)
Mix together the dry ingredients in a bowl. Stir in the water and the biga and turn out onto a clean surface or bread board. Knead 5 minutes, creating a soft, sticky dough. Do not add more flour or the bread will not be light and airy and instead will be tough and heavy. It helps to oil your hands with olive oil when handling the dough.
Oil a large bowl and turn the dough around in it a few times to coat, then cover with plastic wrap or a damp cloth (depending on whether your house is drafty or not). Place in a warm place, free from drafts, and allow to rise about 3 hours until it is doubled in bulk.
When dough has risen, turn out onto a floured work surface and divide into two equal pieces. Handle dough lightly to avoid deflating the air pockets created during fermentation.
Fold each piece loosely into thirds, business-letter style.
Place seam side down onto a clean, heavily floured bread cloth or couche, sprinkle with flour and allow to rise again for about another hour.
About 45 minutes after setting aside the dough to rise, preheat oven to 450F degrees. A baking stone, if you have one, is beneficial. Place on center shelf or slightly above.
When oven is ready slip dough onto stone, seam-side up and bake until browned, about 35-45 minutes (check often during the last minutes of baking but try not to open oven for very long).
Serving Suggestions:
When cooled, slice down the center lengthwise, drizzle with your best olive oil and layer with your favorite Italian cold cuts, vinegar peppers, black oil cured olives and provolone cheese, and thinly sliced ripe tomatoes.
This would be a good time to use a panini grill if you have one, or press and grill it outdoors, or just use a black cast iron frying pan. If you're doing these on the grill, you can press it under a hot, clean brick which has been pre-heated in the grill.
Sprinkle with oil dressing (below) and serve.
Oil Dressing:
Combine 1/2 cup olive oil, 1 teaspoon each basil and oregano, 1/4 teaspoon hot red pepper flakes, 1 teaspoon balsamic vinegar, 1-2 cloves minced garlic (for extra kick you can optionally add one of the following: 1-2 anchovies, 1/4 teaspoon mustard, 1/2 teaspoon Frank's hot sauce, or chopped hot red peppers from a jar, more or less). Store tightly covered in refrigerator.
CHAPATI PAKISTANI BREAD
2 c. whole wheat flour
1/2 tsp. dry yeast
1/2 tsp. salt
1 tbsp. oil
1 c. water
Mix flour, salt, and yeast in a bowl. Combine the oil and water and slowly mix it into the dry ingredients. Let rise for 1-2 hours. Makes one dozen balls out of the dough using more flour as needed to keep them from sticking. Cover them with a wet towel until ready to use to prevent them from drying out. Preheat the oven to 500 degrees. Roll each ball into a flat round Chapati as thin as possible, sprinkling with flour as you go the help prevent sticking. Bank one side of each Chapati becomes light brown, remove it with the tongs and keep it in a towel. These can be eaten plain or with butter and served with soup, meat, and vegetables.
1/2 tsp. dry yeast
1/2 tsp. salt
1 tbsp. oil
1 c. water
Mix flour, salt, and yeast in a bowl. Combine the oil and water and slowly mix it into the dry ingredients. Let rise for 1-2 hours. Makes one dozen balls out of the dough using more flour as needed to keep them from sticking. Cover them with a wet towel until ready to use to prevent them from drying out. Preheat the oven to 500 degrees. Roll each ball into a flat round Chapati as thin as possible, sprinkling with flour as you go the help prevent sticking. Bank one side of each Chapati becomes light brown, remove it with the tongs and keep it in a towel. These can be eaten plain or with butter and served with soup, meat, and vegetables.
FRENCH FILBERT BREAD
2 1/4 c. bread flour
3/4 tsp. sugar
1/3 tsp. salt
1 1/2 tsp. butter
1/2 c. chopped filberts (hazelnuts)
7/8 c. (1 cup minus 2 tbs.) water
1 - 1 1/2 tsp.active dry yeast
Put all ingredients into bread machine or follow your user's manual. Select same bread cycle as you would for raisin bread and choose crust color, then press start.
3/4 tsp. sugar
1/3 tsp. salt
1 1/2 tsp. butter
1/2 c. chopped filberts (hazelnuts)
7/8 c. (1 cup minus 2 tbs.) water
1 - 1 1/2 tsp.active dry yeast
Put all ingredients into bread machine or follow your user's manual. Select same bread cycle as you would for raisin bread and choose crust color, then press start.
Boston Brown Bread
1 c. whole wheat flour
1 c. med. rye flour
1 c. yellow cornmeal
1 1/2 tsp. baking soda
1 tsp. salt
1 c. raisins (opt.)
2 c. buttermilk, room temp.
3/4 c. molasses
Generously grease 2 (1 pound) coffee cans or 3 (1 lb.) vegetable or fruit cans; set aside. In a large bowl, combine whole wheat flour, rye flour, cornmeal, baking soda and salt. Add raisins, if desired. Toss to separate and coat with flour mixture.
In a medium bowl, combine buttermilk and molasses. Stir into flour mixture only until dry ingredients are moistened. Turn into prepared cans, filling evenly. Cover cans tightly with 2 layers of foil; tie with string. Place a rack in a large kettle. Place cans on rack. Place kettle over low heat. Add boiling water until halfway up cans. Cover; bring water to a gentle boil. Steam bread 2 1/2 to 3 hours or until a wooden pick inserted in center comes out clean. Add more boiling water during steaming, if necessary. Carefully remove bread from cans. Cool on racks at least 30 minutes before slicing. Makes 2 or 3 small loaves.
VARIATIONS:
APRICOT BOSTON-BROWN BREAD: Substitute 1 cup finely chopped apricots or 1/2 cup chopped apricots plus 1/2 cup raisins for 1 cup raisins.
BAKED BROWN BREAD: Generously grease a 2 quart casserole dish or 9"x5" loaf pan. Preheat oven to 325 degrees. Turn batter into prepared pan. Bake 1 hour or until a wooden pick inserted in center comes out clean
1 c. med. rye flour
1 c. yellow cornmeal
1 1/2 tsp. baking soda
1 tsp. salt
1 c. raisins (opt.)
2 c. buttermilk, room temp.
3/4 c. molasses
Generously grease 2 (1 pound) coffee cans or 3 (1 lb.) vegetable or fruit cans; set aside. In a large bowl, combine whole wheat flour, rye flour, cornmeal, baking soda and salt. Add raisins, if desired. Toss to separate and coat with flour mixture.
In a medium bowl, combine buttermilk and molasses. Stir into flour mixture only until dry ingredients are moistened. Turn into prepared cans, filling evenly. Cover cans tightly with 2 layers of foil; tie with string. Place a rack in a large kettle. Place cans on rack. Place kettle over low heat. Add boiling water until halfway up cans. Cover; bring water to a gentle boil. Steam bread 2 1/2 to 3 hours or until a wooden pick inserted in center comes out clean. Add more boiling water during steaming, if necessary. Carefully remove bread from cans. Cool on racks at least 30 minutes before slicing. Makes 2 or 3 small loaves.
VARIATIONS:
APRICOT BOSTON-BROWN BREAD: Substitute 1 cup finely chopped apricots or 1/2 cup chopped apricots plus 1/2 cup raisins for 1 cup raisins.
BAKED BROWN BREAD: Generously grease a 2 quart casserole dish or 9"x5" loaf pan. Preheat oven to 325 degrees. Turn batter into prepared pan. Bake 1 hour or until a wooden pick inserted in center comes out clean
Blueberry Buckle
Ingredients
Cake ingredients:
2 cups and 1-2 Tbsp of sifted, all purpose flour separated
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, softened
3/4 cup sugar
1 large egg
1/2 cup milk
1 pint blueberries
Topping ingredients:
1/4 cup unsalted butter, softened
1/2 cup sugar
1/3 cup sifted all purpose flour
1/2 teaspoon cinnamon
Method
1 Preheat the oven to 375°F. Grease an 8-inch springform pan. Set aside.
2 Sift together the 2 cups of flour, the baking powder and the salt. Set aside. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixtrue in 3 parts, alternating with the milk. Toss the beries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set aside.
3 Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter.
4 Bake for one hour, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake.
5 When the cake has cooled, run a knife around the edges and lift the cake out o the pan. Serve with whipped cream
Cake ingredients:
2 cups and 1-2 Tbsp of sifted, all purpose flour separated
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, softened
3/4 cup sugar
1 large egg
1/2 cup milk
1 pint blueberries
Topping ingredients:
1/4 cup unsalted butter, softened
1/2 cup sugar
1/3 cup sifted all purpose flour
1/2 teaspoon cinnamon
Method
1 Preheat the oven to 375°F. Grease an 8-inch springform pan. Set aside.
2 Sift together the 2 cups of flour, the baking powder and the salt. Set aside. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixtrue in 3 parts, alternating with the milk. Toss the beries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set aside.
3 Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter.
4 Bake for one hour, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake.
5 When the cake has cooled, run a knife around the edges and lift the cake out o the pan. Serve with whipped cream
Green Chile Cornbread
If you use canned chiles and want the heat, make sure you look for the cans that say "hot", not "mild" on them.
Ingredients
•1 cup plus 2 Tbsp cornmeal
•1 cup all purpose flour
•1 1/2 teaspoons salt
•1 teaspoon baking soda
•1 Tbsp baking powder
•1/4 cup sugar
•1/2 cup (1 stick) softened unsalted butter
•1/2 cup sour cream
•2 eggs
•1 3/4 cups milk
•2 cups of chopped, roasted green chiles (Anaheim or Hatch) (2 7-ounce cans of whole green chiles, drained, chopped)
•1 cup corn (frozen is fine)
•1 cup shredded cheddar or Monterey Jack cheese (4 ounces)
Method
1 Preheat oven to 400°F. Grease a 8x12 inch baking dish.
2 In a large bowl mix the cornmeal, flour, salt, baking powder and baking soda. In a separate bowl, beat the softened butter and sugar. Beat the sour cream and eggs to the butter sugar mixture. Add the milk and the dry ingredients, a third at a time and alternating wet/dry. Mix in the green chiles, corn, and shredded cheese. Pour mixture into prepared baking dish.
3 Bake for 35 minutes, until top is browned, the center springs back when pressed down, and a skewer inserted into the center comes out clean. Let cool almost completely before serving.
Ingredients
•1 cup plus 2 Tbsp cornmeal
•1 cup all purpose flour
•1 1/2 teaspoons salt
•1 teaspoon baking soda
•1 Tbsp baking powder
•1/4 cup sugar
•1/2 cup (1 stick) softened unsalted butter
•1/2 cup sour cream
•2 eggs
•1 3/4 cups milk
•2 cups of chopped, roasted green chiles (Anaheim or Hatch) (2 7-ounce cans of whole green chiles, drained, chopped)
•1 cup corn (frozen is fine)
•1 cup shredded cheddar or Monterey Jack cheese (4 ounces)
Method
1 Preheat oven to 400°F. Grease a 8x12 inch baking dish.
2 In a large bowl mix the cornmeal, flour, salt, baking powder and baking soda. In a separate bowl, beat the softened butter and sugar. Beat the sour cream and eggs to the butter sugar mixture. Add the milk and the dry ingredients, a third at a time and alternating wet/dry. Mix in the green chiles, corn, and shredded cheese. Pour mixture into prepared baking dish.
3 Bake for 35 minutes, until top is browned, the center springs back when pressed down, and a skewer inserted into the center comes out clean. Let cool almost completely before serving.
Allergy Season Tea
Cool minty, citrus flavour to assist you with the discomfort associated with allergy season.
1 part nettle
1 part peppermint
1 part spearmint
1 part yerba santa
1 part eyebright
1 pat lemongrass leaves
1 part calendula
1 part red clover
1 part lavender flowers
1 part fennel seeds
a pinch of stevia
Place all herbs in a tea ball or bag, put in your nicest or most favorite cup or mug, and cover with boiling water. Steep for 10 minutes.
Remove tea ball or bag, and add sugar, honey, sweetener, milk, cream or whatever, to taste.
1 part nettle
1 part peppermint
1 part spearmint
1 part yerba santa
1 part eyebright
1 pat lemongrass leaves
1 part calendula
1 part red clover
1 part lavender flowers
1 part fennel seeds
a pinch of stevia
Place all herbs in a tea ball or bag, put in your nicest or most favorite cup or mug, and cover with boiling water. Steep for 10 minutes.
Remove tea ball or bag, and add sugar, honey, sweetener, milk, cream or whatever, to taste.
After Dinner Carminative Tea
Ingredients:
1 cup water
1 tablespoon fennel seeds
Bring the water and fennel seeds to a boil with the lid on the pan and let sit for 15 minutes and enjoy this calming cup of tea. Fennel is a wonderful herb for digestion and can help your body increase its ability to digest a big meal or a meal with lots of fat
1 cup water
1 tablespoon fennel seeds
Bring the water and fennel seeds to a boil with the lid on the pan and let sit for 15 minutes and enjoy this calming cup of tea. Fennel is a wonderful herb for digestion and can help your body increase its ability to digest a big meal or a meal with lots of fat
21st Century Tea
1 part red clover blossoms
1 part nettle leaves
1 part pau d'Arco
1 part alfalfa & sage leaves
1 part St.Johns wort tops
1 part ginger root
Place all herbs in a tea ball or bag, put in your nicest or most favorite cup or mug, and cover with boiling water. Steep for 10 minutes.
Remove tea ball or bag, and add sugar, honey, sweetener, milk, cream or whatever, to taste.
1 part nettle leaves
1 part pau d'Arco
1 part alfalfa & sage leaves
1 part St.Johns wort tops
1 part ginger root
Place all herbs in a tea ball or bag, put in your nicest or most favorite cup or mug, and cover with boiling water. Steep for 10 minutes.
Remove tea ball or bag, and add sugar, honey, sweetener, milk, cream or whatever, to taste.
Hot Cross Buns
Ingredients:
3 cups flour
1 cup evaporated milk
3/4 cup sugar
1 egg, beaten
1 oz of dry yeast
1/4 cup melted butter
1/4 tsp salt
1 tsp cinnamon
1/8 tsp allspice
PREPARATION:
Mix all the Ingredients except for the yeast and egg. In another bowl, dissolve the yeast in 1/4 cup hot water. Add yeast and beaten egg to the flour mixture. Cover with a cloth and let the dough rise until double in size (about an hour). Preheat your oven to 400F. Shape the dough into balls around 3-inches across and place in the oven on a lightly greased sheet. After 5 minutes, bring them out and cut a light cross in the tops of each bun. Put back in the oven and bake buns for another 15-20 minutes.
3 cups flour
1 cup evaporated milk
3/4 cup sugar
1 egg, beaten
1 oz of dry yeast
1/4 cup melted butter
1/4 tsp salt
1 tsp cinnamon
1/8 tsp allspice
PREPARATION:
Mix all the Ingredients except for the yeast and egg. In another bowl, dissolve the yeast in 1/4 cup hot water. Add yeast and beaten egg to the flour mixture. Cover with a cloth and let the dough rise until double in size (about an hour). Preheat your oven to 400F. Shape the dough into balls around 3-inches across and place in the oven on a lightly greased sheet. After 5 minutes, bring them out and cut a light cross in the tops of each bun. Put back in the oven and bake buns for another 15-20 minutes.
Colds and Flu Tea
Ingredients:
1 oz Blackberry leaves
1 oz Elder flowers
1 oz Linden flowers
1 oz Peppermint leaves
Pour 1 cup boiling water over 2 tbs mixture. Cover & steep 10 minutes; strain.
1 oz Blackberry leaves
1 oz Elder flowers
1 oz Linden flowers
1 oz Peppermint leaves
Pour 1 cup boiling water over 2 tbs mixture. Cover & steep 10 minutes; strain.
Honey Cake
Ingredients:
3 eggs
1 and 1/3 cups honey
1 and 1/3 cups sugar
1 cup strong coffee or 2 tsp Vanilla extract
2 teaspoons baking powder
3 tablespoons margarine
1 teaspoon baking soda
4 cups flour
1 teaspoon cinnamon
Preheat oven to 325 degrees.
Grease and flour a 9x13 inch pan.
NOTE: Can use Pam or one of those spray cooking oils (no calories) and didn't flour the pan. I've done this with both with the cupcakes and the bundt pan. The cakes came out beautifully.
3 eggs
1 and 1/3 cups honey
1 and 1/3 cups sugar
1 cup strong coffee or 2 tsp Vanilla extract
2 teaspoons baking powder
3 tablespoons margarine
1 teaspoon baking soda
4 cups flour
1 teaspoon cinnamon
Preheat oven to 325 degrees.
Grease and flour a 9x13 inch pan.
NOTE: Can use Pam or one of those spray cooking oils (no calories) and didn't flour the pan. I've done this with both with the cupcakes and the bundt pan. The cakes came out beautifully.
Friday, February 12, 2010
Apple Pie Sandwiches
Ingredients:
•2 cups diced peeled tart apples
•1 cup water
•1/2 cup plus 1 tablespoon sugar, divided
•5 teaspoons cornstarch
•1/2 teaspoon ground cinnamon
•1/4 teaspoon ground nutmeg
•2 teaspoons lemon juice
•12 slices day-old bread
•3 eggs
•2/3 cup milk
•2 teaspoons vanilla extract
•Confectioners' sugar, optional
Directions:
In a large saucepan, cook apples and water over medium heat for 10 minutes or until apples are tender. Combine 1/2 cup sugar, cornstarch, cinnamon and nutmeg; stir into apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice.
Spread six slices of bread with 1/3 cup filling each; top with remaining bread. In a shallow bowl, beat the eggs, milk, vanilla and remaining sugar.
Dip sandwiches in egg mixture. Cook on a lightly greased hot griddle until golden brown on both sides. Sprinkle with confectioners' sugar if desired. Yield: 6 servings.
•2 cups diced peeled tart apples
•1 cup water
•1/2 cup plus 1 tablespoon sugar, divided
•5 teaspoons cornstarch
•1/2 teaspoon ground cinnamon
•1/4 teaspoon ground nutmeg
•2 teaspoons lemon juice
•12 slices day-old bread
•3 eggs
•2/3 cup milk
•2 teaspoons vanilla extract
•Confectioners' sugar, optional
Directions:
In a large saucepan, cook apples and water over medium heat for 10 minutes or until apples are tender. Combine 1/2 cup sugar, cornstarch, cinnamon and nutmeg; stir into apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice.
Spread six slices of bread with 1/3 cup filling each; top with remaining bread. In a shallow bowl, beat the eggs, milk, vanilla and remaining sugar.
Dip sandwiches in egg mixture. Cook on a lightly greased hot griddle until golden brown on both sides. Sprinkle with confectioners' sugar if desired. Yield: 6 servings.
Easy Hash Brown Cheese Bake
1 pkg. (32 oz.) frozen shredded hash browns
2 cans of potato soup
2 (8 oz.) sour cream
2 c. grated sharp cheddar cheese
1 c. Parmesan cheese
Combine all ingredients, stir well. Spoon into greased 9X13 baking dish.
Bake at 350 for 40 minutes or until a little brown.
2 cans of potato soup
2 (8 oz.) sour cream
2 c. grated sharp cheddar cheese
1 c. Parmesan cheese
Combine all ingredients, stir well. Spoon into greased 9X13 baking dish.
Bake at 350 for 40 minutes or until a little brown.
Breakfast Funnel Cake
2 cups Bisquick mix
1 1/3 cups milk
2 tablespoons vegetable oil
1 egg
sprinkle of cinnamon
1/2 cup sugar
Mix all ingredients in a large bowl. Pour some into a seasoned waffle iron and bake until golden brown.
Serve with or without syrup.
1 1/3 cups milk
2 tablespoons vegetable oil
1 egg
sprinkle of cinnamon
1/2 cup sugar
Mix all ingredients in a large bowl. Pour some into a seasoned waffle iron and bake until golden brown.
Serve with or without syrup.
Breakfast Cookies
1 c. shortening
1 c. sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
1 1/2 c. flour (white or whole wheat)
1 tsp. salt
1 tsp. soda
2 c. "Special K" or Team flakes breakfast cereal
1 c. oatmeal
Raisins, dates, nuts, etc. optional
Preheat oven to 375 degrees. In small mixing bowl, combine flour, baking soda, and salt; set aside. In larger mixer bowl, beat shortening, sugars, and eggs and vanilla until light and creamy. Gradually blend in flour mixture. Stir in oatmeal and breakfast cereal, and raisins or dates etc. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes. Let stand 2 minutes before removing from cookie sheets. A great fast breakfast or snack.
1 c. sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
1 1/2 c. flour (white or whole wheat)
1 tsp. salt
1 tsp. soda
2 c. "Special K" or Team flakes breakfast cereal
1 c. oatmeal
Raisins, dates, nuts, etc. optional
Preheat oven to 375 degrees. In small mixing bowl, combine flour, baking soda, and salt; set aside. In larger mixer bowl, beat shortening, sugars, and eggs and vanilla until light and creamy. Gradually blend in flour mixture. Stir in oatmeal and breakfast cereal, and raisins or dates etc. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes. Let stand 2 minutes before removing from cookie sheets. A great fast breakfast or snack.
Breakfast Cookies
1 c. shortening
1 c. sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
1 1/2 c. flour (white or whole wheat)
1 tsp. salt
1 tsp. soda
2 c. "Special K" or Team flakes breakfast cereal
1 c. oatmeal
Raisins, dates, nuts, etc. optional
Preheat oven to 375 degrees. In small mixing bowl, combine flour, baking soda, and salt; set aside. In larger mixer bowl, beat shortening, sugars, and eggs and vanilla until light and creamy. Gradually blend in flour mixture. Stir in oatmeal and breakfast cereal, and raisins or dates etc. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes. Let stand 2 minutes before removing from cookie sheets. A great fast breakfast or snack.
1 c. sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
1 1/2 c. flour (white or whole wheat)
1 tsp. salt
1 tsp. soda
2 c. "Special K" or Team flakes breakfast cereal
1 c. oatmeal
Raisins, dates, nuts, etc. optional
Preheat oven to 375 degrees. In small mixing bowl, combine flour, baking soda, and salt; set aside. In larger mixer bowl, beat shortening, sugars, and eggs and vanilla until light and creamy. Gradually blend in flour mixture. Stir in oatmeal and breakfast cereal, and raisins or dates etc. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes. Let stand 2 minutes before removing from cookie sheets. A great fast breakfast or snack.
Breakfast Pizza
Ingredients:
•1 tube (8 ounces) refrigerated reduced-fat crescent rolls
•1 pound bulk turkey sausage
•3/4 cup egg substitute
•1/3 cup fat-free milk
•3/4 teaspoon dried oregano
•1/2 teaspoon pepper
•2 cups (8 ounces) shredded fat-free pizza cheese
Directions:
Separate crescent dough into eight triangles and place on a greased 12-in. round pizza pan with points toward the center. Press onto bottom and up sides of pan to form a crust; seal perforations. Bake at 375° for 8 minutes.
Meanwhile, in a skillet, brown sausage; drain. Sprinkle over crust. Combine egg substitute, milk, oregano and pepper. Carefully pour over the sausage. Reduce heat to 350° bake for 25 minutes. Top with cheese; bake 5 minutes longer. Yield: 8 servings.
•1 tube (8 ounces) refrigerated reduced-fat crescent rolls
•1 pound bulk turkey sausage
•3/4 cup egg substitute
•1/3 cup fat-free milk
•3/4 teaspoon dried oregano
•1/2 teaspoon pepper
•2 cups (8 ounces) shredded fat-free pizza cheese
Directions:
Separate crescent dough into eight triangles and place on a greased 12-in. round pizza pan with points toward the center. Press onto bottom and up sides of pan to form a crust; seal perforations. Bake at 375° for 8 minutes.
Meanwhile, in a skillet, brown sausage; drain. Sprinkle over crust. Combine egg substitute, milk, oregano and pepper. Carefully pour over the sausage. Reduce heat to 350° bake for 25 minutes. Top with cheese; bake 5 minutes longer. Yield: 8 servings.
Peach Cobbler Breakfast Cake
Ingredients:
•1 cup butter, softened
•1 cup sugar
•2 eggs
•3 teaspoons vanilla extract
•3 cups all-purpose flour
•1 teaspoon baking powder
•1 teaspoon baking soda
•1/2 teaspoon salt
•1-1/4 cups sour cream
•1 can (21 ounces) peach pie filling
•1 can (15-1/4 ounces) sliced peaches, drained
•TOPPING:
•1 cup packed brown sugar
•1 cup all-purpose flour
•1/2 cup quick-cooking oats
•1/4 teaspoon ground cinnamon
•1/2 cup cold butter, cubed
•GLAZE:
•1 cup confectioners' sugar
•1 to 2 tablespoons milk
Directions:
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined.
Pour half of the batter into a greased 13-in. x 9-in. baking dish. Combine pie filling and peaches; spread over batter. Drop remaining batter by tablespoonfuls over filling.
For topping, combine the brown sugar, flour, oats and cinnamon in a bowl. Cut in butter until mixture is crumbly. Sprinkle over batter.
Bake at 350° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine glaze ingredients; drizzle over coffee cake. Yield: 12 servings.
•1 cup butter, softened
•1 cup sugar
•2 eggs
•3 teaspoons vanilla extract
•3 cups all-purpose flour
•1 teaspoon baking powder
•1 teaspoon baking soda
•1/2 teaspoon salt
•1-1/4 cups sour cream
•1 can (21 ounces) peach pie filling
•1 can (15-1/4 ounces) sliced peaches, drained
•TOPPING:
•1 cup packed brown sugar
•1 cup all-purpose flour
•1/2 cup quick-cooking oats
•1/4 teaspoon ground cinnamon
•1/2 cup cold butter, cubed
•GLAZE:
•1 cup confectioners' sugar
•1 to 2 tablespoons milk
Directions:
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined.
Pour half of the batter into a greased 13-in. x 9-in. baking dish. Combine pie filling and peaches; spread over batter. Drop remaining batter by tablespoonfuls over filling.
For topping, combine the brown sugar, flour, oats and cinnamon in a bowl. Cut in butter until mixture is crumbly. Sprinkle over batter.
Bake at 350° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine glaze ingredients; drizzle over coffee cake. Yield: 12 servings.
Spikes Special
1 package bacon
1 package sausage links
1 package hashbrowns
2 t butter
1 pound cheddar cheese
3 dozen eggs
1 t garlic powder
1 t onion powder
1 t Johnny's seasoning salt
salt and pepper to taste
Dice the cheese. Fry bacon and sausage until crispy. Then slice the sausage links, and crumble the bacon. Fry hashbrowns in butter until golden brown, then add the spices, meat, and eggs. When the eggs are almost done add the cheese, let it melt just a little bit and serve! Serves 8-10 hungry people.
1 package sausage links
1 package hashbrowns
2 t butter
1 pound cheddar cheese
3 dozen eggs
1 t garlic powder
1 t onion powder
1 t Johnny's seasoning salt
salt and pepper to taste
Dice the cheese. Fry bacon and sausage until crispy. Then slice the sausage links, and crumble the bacon. Fry hashbrowns in butter until golden brown, then add the spices, meat, and eggs. When the eggs are almost done add the cheese, let it melt just a little bit and serve! Serves 8-10 hungry people.
Breakfast-Brunch Casserole
4 oz. cheese (Colby, Swiss or Mozzarella)
1 tube (10) ready to bake homestyle biscuits
6 eggs
Salt
Pepper
1/4 c. onion, diced
1/2 c. green pepper, diced
1 (4 oz.) can mushrooms, drained
3 oz. chipped, chopped ham, diced
8 x 8-inch baking pan
Preheat oven to 400 degrees. Coat pan with non-stick spray. Break in bowl 6 eggs; whip with fork. Mix in onion, green pepper, mushrooms and ham. Pour some of mixture into 8 x 8-inch pan to cover bottom. Place single layer of biscuits in pan (all 10). Cover biscuits with remaining mixture; salt and pepper to taste. Top with cheese. Place aluminum foil over pan and bake 15 minutes at 400 degrees. Remove foil and finish baking for 8 to 10 more minutes, until cheese is melted and slightly brown. Remove and let stand 5 minutes. Cut and serve. Serves 5 to 6.
1 tube (10) ready to bake homestyle biscuits
6 eggs
Salt
Pepper
1/4 c. onion, diced
1/2 c. green pepper, diced
1 (4 oz.) can mushrooms, drained
3 oz. chipped, chopped ham, diced
8 x 8-inch baking pan
Preheat oven to 400 degrees. Coat pan with non-stick spray. Break in bowl 6 eggs; whip with fork. Mix in onion, green pepper, mushrooms and ham. Pour some of mixture into 8 x 8-inch pan to cover bottom. Place single layer of biscuits in pan (all 10). Cover biscuits with remaining mixture; salt and pepper to taste. Top with cheese. Place aluminum foil over pan and bake 15 minutes at 400 degrees. Remove foil and finish baking for 8 to 10 more minutes, until cheese is melted and slightly brown. Remove and let stand 5 minutes. Cut and serve. Serves 5 to 6.
CINNAMON APPLE ROLL-UPS WITH EQUAL
24% calorie reduction from traditional recipe.
1 package (11 oz.) refrigerated bread stick dough
2 medium size Granny Smith apples, peeled, cored, thinly sliced
1/2 cup EQUAL® SPOONFUL*
3/4 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
Unroll bread stick dough. Separate at perforations to form 12 strips. Place 3 to 4 apple slices at the end of each strip. Combine Equal® and cinnamon. Sprinkle 1 teaspoon Equal Spoonful mixture over apple slices on each strip of dough. Beginning at end with apple slices, roll up jelly roll fashion.
Arrange apple bundles, seam side down, in bottom of well-sprayed 1-quart oval casserole dish. Brush with melted butter. Sprinkle with remaining cinnamon-Equal mixture.
Bake in preheated 375°F oven 25 to 30 minutes or until golden. Serve warm.
Makes 12 servings.
* May substitute 12 packets Equal® sweetener.
1 package (11 oz.) refrigerated bread stick dough
2 medium size Granny Smith apples, peeled, cored, thinly sliced
1/2 cup EQUAL® SPOONFUL*
3/4 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
Unroll bread stick dough. Separate at perforations to form 12 strips. Place 3 to 4 apple slices at the end of each strip. Combine Equal® and cinnamon. Sprinkle 1 teaspoon Equal Spoonful mixture over apple slices on each strip of dough. Beginning at end with apple slices, roll up jelly roll fashion.
Arrange apple bundles, seam side down, in bottom of well-sprayed 1-quart oval casserole dish. Brush with melted butter. Sprinkle with remaining cinnamon-Equal mixture.
Bake in preheated 375°F oven 25 to 30 minutes or until golden. Serve warm.
Makes 12 servings.
* May substitute 12 packets Equal® sweetener.
BREAKFAST OR SNACK GRANOLA
5 cups quick cooking oatmeal
1/2 cup wheat germ
1 cup non-fat dry milk
1 cup sesame seeds
1 1/2-2 cups dried fruit, chopped
1 cup organic flaked coconut
1/2 cup chopped walnuts or pecans
3/4 cup slivered almonds
1 cup vegetable or peanut oil
1 cup honey
For dried fruit, we like a combination of dry apricots, sliced dehydrated bananas, Craisins, raisins, chopped dates, etc. Use what you like best.
Combine all ingredients in a very large bowl and mix well. Warm the oil slightly and mix with the honey. Stir over the granola all at once and mix well using a large wooden spoon.
Spread on oiled cookie sheets or roasting pans and bake (in about 3 batches) at 300F for 20 minutes, turning over in pan halfway through the cooking time. Bake until granola is a nice toasty brown.
Allow to cool thoroughly before storing in airtight containers.
Note: We sometimes add a teaspoon of pure almond extract or ground cinnamon to the oil/honey as a variation. Half of the oil may be substituted with non-hydrogenated virgin coconut oil (found in health food stores and some supermarkets).
1/2 cup wheat germ
1 cup non-fat dry milk
1 cup sesame seeds
1 1/2-2 cups dried fruit, chopped
1 cup organic flaked coconut
1/2 cup chopped walnuts or pecans
3/4 cup slivered almonds
1 cup vegetable or peanut oil
1 cup honey
For dried fruit, we like a combination of dry apricots, sliced dehydrated bananas, Craisins, raisins, chopped dates, etc. Use what you like best.
Combine all ingredients in a very large bowl and mix well. Warm the oil slightly and mix with the honey. Stir over the granola all at once and mix well using a large wooden spoon.
Spread on oiled cookie sheets or roasting pans and bake (in about 3 batches) at 300F for 20 minutes, turning over in pan halfway through the cooking time. Bake until granola is a nice toasty brown.
Allow to cool thoroughly before storing in airtight containers.
Note: We sometimes add a teaspoon of pure almond extract or ground cinnamon to the oil/honey as a variation. Half of the oil may be substituted with non-hydrogenated virgin coconut oil (found in health food stores and some supermarkets).
Crunchy French Toast
Ingredients
2 or 3 slices of bread, cut into quarters
1 cup cornflake cereal
2 large eggs
1/3 cup milk
1/2 teaspoon all-purpose flour
2 drops of vanilla
Butter and pancake syrup
Method
1 Preheat oven to 400°F. Line a baking sheet with parchment paper or Silpat.
2 Put the bread pieces on a lined baking sheet into the warming oven (it does not need to be at full temperature) to toast lightly for 5 minutes. Cool the bread completely.
3 Seal the cornflakes in a heavy plastic bag. Crush them with a rolling pin to the size of rolled oats. Pour into a pie pan or a shallow dish. Set aside.
4 In a large bowl, whisk to mix the eggs, milk, flour and vanilla until blended. Be sure there are no lumps of unmixed flour. Pour into a pie pan or shallow dish. In batches, lay the bread pieces in the egg mix. Soak about 1 minute on each side in the egg mixture. Be careful not to rip the bread.
5 Place the bread pieces in the cornflake crumbs. Coat both sides with the crumbs. Place on the lined baking sheet.
6 Bake at 400°F for 10 minutes on one side. Then flip over with tongs or a spatula and bake another 5 to 10 minutes, until the crumbs begin to turn brown. Eat warm with butter and pancake syrup.
2 or 3 slices of bread, cut into quarters
1 cup cornflake cereal
2 large eggs
1/3 cup milk
1/2 teaspoon all-purpose flour
2 drops of vanilla
Butter and pancake syrup
Method
1 Preheat oven to 400°F. Line a baking sheet with parchment paper or Silpat.
2 Put the bread pieces on a lined baking sheet into the warming oven (it does not need to be at full temperature) to toast lightly for 5 minutes. Cool the bread completely.
3 Seal the cornflakes in a heavy plastic bag. Crush them with a rolling pin to the size of rolled oats. Pour into a pie pan or a shallow dish. Set aside.
4 In a large bowl, whisk to mix the eggs, milk, flour and vanilla until blended. Be sure there are no lumps of unmixed flour. Pour into a pie pan or shallow dish. In batches, lay the bread pieces in the egg mix. Soak about 1 minute on each side in the egg mixture. Be careful not to rip the bread.
5 Place the bread pieces in the cornflake crumbs. Coat both sides with the crumbs. Place on the lined baking sheet.
6 Bake at 400°F for 10 minutes on one side. Then flip over with tongs or a spatula and bake another 5 to 10 minutes, until the crumbs begin to turn brown. Eat warm with butter and pancake syrup.
As-You-Like-It Breakfast Casserole
Ingredients
•6-10 eggs
•2-3 cups grated cheddar cheese
•6 slices bread, cut into cubes
•2 cups milk
•Salt
•Pepper
Additions
•1 cup corn (cooked or frozen)
•1/2 cup chopped broccoli (cooked or raw, raw will turn out crunchier)
•1/2 cup sliced mushrooms
•1/4 cup sliced green onions
•1 cup cubed ham and/or cooked Italian sausage
•A few slices cooked bacon, chopped
•1 teaspoon herbes de provence, or other dried herbs, or a Tbsp of fresh chopped herbs such as basil, rosemary, or thyme
•13 x 9 inch casserole dish
Method
1 Preheat oven to 350°F. Beat the eggs in a large bowl. Mix in the milk and cheese. Add the bread and carefully stir until all pieces of bread are moistened (don't over mix or the bread may disintegrate). Add additions. Add salt and pepper to taste (if using Italian sausage, you won't need either.) Butter a 13 x 9 inch casserole dish. Pour mix into casserole dish.
2 Bake in oven for 50 minutes to an hour, until the top is browned and the center springs back when touched. Remove from oven and let cool for 10 minutes before serving.
•6-10 eggs
•2-3 cups grated cheddar cheese
•6 slices bread, cut into cubes
•2 cups milk
•Salt
•Pepper
Additions
•1 cup corn (cooked or frozen)
•1/2 cup chopped broccoli (cooked or raw, raw will turn out crunchier)
•1/2 cup sliced mushrooms
•1/4 cup sliced green onions
•1 cup cubed ham and/or cooked Italian sausage
•A few slices cooked bacon, chopped
•1 teaspoon herbes de provence, or other dried herbs, or a Tbsp of fresh chopped herbs such as basil, rosemary, or thyme
•13 x 9 inch casserole dish
Method
1 Preheat oven to 350°F. Beat the eggs in a large bowl. Mix in the milk and cheese. Add the bread and carefully stir until all pieces of bread are moistened (don't over mix or the bread may disintegrate). Add additions. Add salt and pepper to taste (if using Italian sausage, you won't need either.) Butter a 13 x 9 inch casserole dish. Pour mix into casserole dish.
2 Bake in oven for 50 minutes to an hour, until the top is browned and the center springs back when touched. Remove from oven and let cool for 10 minutes before serving.
Burrito skillet
Melt butter to coat skillet or use nonstick spray.
Cut a burrito ( i use whole wheat tomato flavored ones), into strips and then cut the strips to a desired length.
In skillet add ham, egg, peppers, onions, mushrooms, and black beans. Heat until everything is cooked thoroughly.
Add in burrito strips until warm. serve on a plate and put on melted cheese and salsa for a quick yummy breakfast.
Cut a burrito ( i use whole wheat tomato flavored ones), into strips and then cut the strips to a desired length.
In skillet add ham, egg, peppers, onions, mushrooms, and black beans. Heat until everything is cooked thoroughly.
Add in burrito strips until warm. serve on a plate and put on melted cheese and salsa for a quick yummy breakfast.
Fresh Tomato Parmesean Scramble
•cooking spray
•1 small tomato, chopped
•garlic salt to taste
•freshly ground black pepper to taste
•1 egg
•2 teaspoons water
•1 teaspoon grated Parmesan cheese
•
DIRECTIONS
1.Prepare a skillet with cooking spray and place over medium heat. Put the chopped tomato in the hot skillet; season with garlic salt and pepper.
2.Whisk the egg, water, and Parmesan cheese together in a small bowl; add to the skillet. Cook until the eggs are set, but still slightly moist, about 5 minutes
•1 small tomato, chopped
•garlic salt to taste
•freshly ground black pepper to taste
•1 egg
•2 teaspoons water
•1 teaspoon grated Parmesan cheese
•
DIRECTIONS
1.Prepare a skillet with cooking spray and place over medium heat. Put the chopped tomato in the hot skillet; season with garlic salt and pepper.
2.Whisk the egg, water, and Parmesan cheese together in a small bowl; add to the skillet. Cook until the eggs are set, but still slightly moist, about 5 minutes
Clone of a Cinnabon
•1 cup warm milk (110 degrees F/45 degrees C)
•2 eggs, room temperature
•1/3 cup margarine, melted
•4 1/2 cups bread flour
•1 teaspoon salt
•1/2 cup white sugar
•2 1/2 teaspoons bread machine yeast
•
•1 cup brown sugar, packed
•2 1/2 tablespoons ground cinnamon
•1/3 cup butter, softened
•
•1 (3 ounce) package cream cheese, softened
•1/4 cup butter, softened
•1 1/2 cups confectioners' sugar
•1/2 teaspoon vanilla extract
•1/8 teaspoon salt
DIRECTIONS
1.Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2.After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3.Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4.Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
•2 eggs, room temperature
•1/3 cup margarine, melted
•4 1/2 cups bread flour
•1 teaspoon salt
•1/2 cup white sugar
•2 1/2 teaspoons bread machine yeast
•
•1 cup brown sugar, packed
•2 1/2 tablespoons ground cinnamon
•1/3 cup butter, softened
•
•1 (3 ounce) package cream cheese, softened
•1/4 cup butter, softened
•1 1/2 cups confectioners' sugar
•1/2 teaspoon vanilla extract
•1/8 teaspoon salt
DIRECTIONS
1.Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2.After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3.Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4.Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
Wednesday, February 10, 2010
Potato Skins with Bacon and Crab
Ingredients:
12 small red Wisconsin potatoes, about 2 inches in diameter (about 1 1/4 pounds)
2 tablespoons Dijon mustard
1 tablespoon olive oil
1 teaspoon Chef Paul Prudhomme's Seafood Magic
Bacon Crabmeat Filling:
4 ounces cream cheese, softened
1 cup shredded cheddar cheese
5 slices bacon, cooked and crumbled
8 ounces fresh crabmeat, flaked
1 tablespoon Dijon mustard
2 teaspoons Chef Paul Prudhomme's Seafood Magic
1/4 cup chopped green onions, if desired
Preparation:
Preheat oven to 425°F. Cut potatoes in half. With teaspoon or melon baller scoop out middle of each potato half and discard, leaving about 1/4 inch of edge. Place potatoes cut-side up in shallow roasting pan. Combine mustard, olive oil and Seafood Magic; mix well. Brush tops of potatoes with mustard mixture. Bake until potatoes are tender, about 40 minutes. Remove from oven; set aside. Combine filling ingredients in small bowl; mix until combined. Place about 1 to 2 tablespoons filling in center of each potato. Return stuffed potatoes to roasting pan and bake at 425°F 20 minutes, or until cheese is melted. Garnish with green onions, if desired.
12 small red Wisconsin potatoes, about 2 inches in diameter (about 1 1/4 pounds)
2 tablespoons Dijon mustard
1 tablespoon olive oil
1 teaspoon Chef Paul Prudhomme's Seafood Magic
Bacon Crabmeat Filling:
4 ounces cream cheese, softened
1 cup shredded cheddar cheese
5 slices bacon, cooked and crumbled
8 ounces fresh crabmeat, flaked
1 tablespoon Dijon mustard
2 teaspoons Chef Paul Prudhomme's Seafood Magic
1/4 cup chopped green onions, if desired
Preparation:
Preheat oven to 425°F. Cut potatoes in half. With teaspoon or melon baller scoop out middle of each potato half and discard, leaving about 1/4 inch of edge. Place potatoes cut-side up in shallow roasting pan. Combine mustard, olive oil and Seafood Magic; mix well. Brush tops of potatoes with mustard mixture. Bake until potatoes are tender, about 40 minutes. Remove from oven; set aside. Combine filling ingredients in small bowl; mix until combined. Place about 1 to 2 tablespoons filling in center of each potato. Return stuffed potatoes to roasting pan and bake at 425°F 20 minutes, or until cheese is melted. Garnish with green onions, if desired.
Smoked Turkey, Apple, Cheese Bowls
Ingredients:
1/2 cup (1/4-inch cubes) Kerrygold Blarney Castle Cheese
1/2 cup (1/4-inch cubes) red apple
1/2 cup (1/4-inch cubes) smoked turkey
3 tablespoons minced fresh fennel
2 tablespoons sliced green onion (green part only)
2 tablespoons each lemon juice and extra virgin olive oil
Pepper to taste
2 (2.1-ounce) boxes mini filo shells, thawed
Preparation:
In bowl combine all ingredients except shells. Chill 1 hour or up to several hours ahead. Spoon mixture equally into shells and serve immediately.
1/2 cup (1/4-inch cubes) Kerrygold Blarney Castle Cheese
1/2 cup (1/4-inch cubes) red apple
1/2 cup (1/4-inch cubes) smoked turkey
3 tablespoons minced fresh fennel
2 tablespoons sliced green onion (green part only)
2 tablespoons each lemon juice and extra virgin olive oil
Pepper to taste
2 (2.1-ounce) boxes mini filo shells, thawed
Preparation:
In bowl combine all ingredients except shells. Chill 1 hour or up to several hours ahead. Spoon mixture equally into shells and serve immediately.
Chicken Tortilla
Ingredients:
1/2 cup Old El Paso® salsa (any variety)
1/2 cup sour cream or plain yogurt
1/4 cup chopped red bell pepper
1/2 cup finely chopped cooked chicken
Old El Paso® flour tortillas (8 inches in diameter)
1/4 cup guacamole
1/2 cup Old El Paso® refried beans
1 cup shredded Cheddar or Monterey Jack cheese (4 ounces)
Preparation:
1. Heat oven to 350ºF. Mix salsa and sour cream. Reserve half of the salsa mixture. Mix half of the salsa mixture, half of the bell pepper and the chicken. 2. Place 2 tortillas on ungreased cookie sheet and spread with chicken mixture. Spread 2 tortillas with guacamole and place on chicken mixture. Spread 2 more tortillas with refried beans and place on guacamole. Top each stack with remaining salsa mixture, tortilla, bell pepper and cheese. 3. Bake about 15 minutes or until cheese is melted and filling is hot. Cut each stack into 8 wedges.
1/2 cup Old El Paso® salsa (any variety)
1/2 cup sour cream or plain yogurt
1/4 cup chopped red bell pepper
1/2 cup finely chopped cooked chicken
Old El Paso® flour tortillas (8 inches in diameter)
1/4 cup guacamole
1/2 cup Old El Paso® refried beans
1 cup shredded Cheddar or Monterey Jack cheese (4 ounces)
Preparation:
1. Heat oven to 350ºF. Mix salsa and sour cream. Reserve half of the salsa mixture. Mix half of the salsa mixture, half of the bell pepper and the chicken. 2. Place 2 tortillas on ungreased cookie sheet and spread with chicken mixture. Spread 2 tortillas with guacamole and place on chicken mixture. Spread 2 more tortillas with refried beans and place on guacamole. Top each stack with remaining salsa mixture, tortilla, bell pepper and cheese. 3. Bake about 15 minutes or until cheese is melted and filling is hot. Cut each stack into 8 wedges.
Sweet Drum Sticks
Ingredients:
1/4 cup real maple syrup or honey
1/4 cup chili sauce
2 tablespoons chopped fresh chives
1 tablespoon soy sauce
1/2 teaspoon ground mustard
1/4 teaspoon ground red pepper (cayenne), if desired
2 pounds (about 20) chicken drummettes.
Preparation:
1. Heat oven to 375ºF. Mix all ingredients except chicken. Place chicken in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Pour syrup mixture over chicken; turn chicken to coat. 2. Bake uncovered 45 to 55 minutes, turning once and brushing with sauce after 30 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve chicken with sauce.
1/4 cup real maple syrup or honey
1/4 cup chili sauce
2 tablespoons chopped fresh chives
1 tablespoon soy sauce
1/2 teaspoon ground mustard
1/4 teaspoon ground red pepper (cayenne), if desired
2 pounds (about 20) chicken drummettes.
Preparation:
1. Heat oven to 375ºF. Mix all ingredients except chicken. Place chicken in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Pour syrup mixture over chicken; turn chicken to coat. 2. Bake uncovered 45 to 55 minutes, turning once and brushing with sauce after 30 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve chicken with sauce.
Hot Chicken Wings
Ingredients:
12 chicken wings (2 1/2 pounds)
2 tablespoons chili powder
1 1/2 teaspoons dried oregano leaves
1 1/4 teaspoons ground red pepper (cayenne)
1 teaspoon garlic salt
1 teaspoon ground cumin
1 teaspoon pepper
Sour cream, if desired
Preparation:
1. Fold tips of chicken wings under opposite ends to form triangles. 2. Place remaining ingredients except sour cream in heavy-duty resealable plastic food-storage bag. Seal bag and shake to blend seasonings. Add chicken. Seal bag and shake until chicken is coated with seasonings. Refrigerate at least 30 minutes but no longer than 24 hours. 3. Heat coals or gas grill for direct heat. 4. Remove chicken from bag. Cover and grill chicken 4 to 6 inches from medium heat 20 to 25 minutes, turning after 10 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with sour cream.
12 chicken wings (2 1/2 pounds)
2 tablespoons chili powder
1 1/2 teaspoons dried oregano leaves
1 1/4 teaspoons ground red pepper (cayenne)
1 teaspoon garlic salt
1 teaspoon ground cumin
1 teaspoon pepper
Sour cream, if desired
Preparation:
1. Fold tips of chicken wings under opposite ends to form triangles. 2. Place remaining ingredients except sour cream in heavy-duty resealable plastic food-storage bag. Seal bag and shake to blend seasonings. Add chicken. Seal bag and shake until chicken is coated with seasonings. Refrigerate at least 30 minutes but no longer than 24 hours. 3. Heat coals or gas grill for direct heat. 4. Remove chicken from bag. Cover and grill chicken 4 to 6 inches from medium heat 20 to 25 minutes, turning after 10 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with sour cream.
Cauliflower Dip
1 8 oz. cream cheese , softened
12 ozs. cottage cheese
1/2 cup bell pepper , diced small
1/2 small onion , diced small
1 Tb. Worcestershire sauce
3 Tbs. mayonnaise
Salt and pepper to taste
Mix cream cheese and cottage cheese . Add bell pepper , onion , Worcestershire sauce and mayonnaise . Add salt and pepper , blending well . Refrigerate overnight to allow flavors to mature . Do not use a blender
12 ozs. cottage cheese
1/2 cup bell pepper , diced small
1/2 small onion , diced small
1 Tb. Worcestershire sauce
3 Tbs. mayonnaise
Salt and pepper to taste
Mix cream cheese and cottage cheese . Add bell pepper , onion , Worcestershire sauce and mayonnaise . Add salt and pepper , blending well . Refrigerate overnight to allow flavors to mature . Do not use a blender
Fresh Salsa
1 lb. firm ripe tomatoes, chopped
1/4 cup finely chopped red onion
1/4 cup chopped cilantro
1 medium jalapeño pepper, chopped
1/4 cup KRAFT Italian Dressing
1/4 tsp. salt
COMBINE tomatoes, onion, cilantro and jalapeno pepper in medium bowl.
ADD dressing and salt; toss lightly.
SERVE immediately or cover and refrigerate until ready to serve.
1/4 cup finely chopped red onion
1/4 cup chopped cilantro
1 medium jalapeño pepper, chopped
1/4 cup KRAFT Italian Dressing
1/4 tsp. salt
COMBINE tomatoes, onion, cilantro and jalapeno pepper in medium bowl.
ADD dressing and salt; toss lightly.
SERVE immediately or cover and refrigerate until ready to serve.
CHILE CON QUESO
c Asadero cheese or Jack Cheese; shredded *
4 oz Jalapenos, chopped;
-drained, OR
4 oz Poblanos, deveined &
-julienned
1/4 c Half & half
2 T Onion; finely chopped
2 ts Cumin, ground
1/2 ts Salt
Heat all ingredients over low heat, stirring constantly,
until the cheese is melted. Serve warm with tostaditas.
4 oz Jalapenos, chopped;
-drained, OR
4 oz Poblanos, deveined &
-julienned
1/4 c Half & half
2 T Onion; finely chopped
2 ts Cumin, ground
1/2 ts Salt
Heat all ingredients over low heat, stirring constantly,
until the cheese is melted. Serve warm with tostaditas.
Fried Mozzarella Sticks
1 lb. Mozzarella
3 eggs
1 c. seasoned bread crumbs
Light vegetable oil
Cut cheese into 2 inch long, 1/2 inch wide sticks. Dip cheese into beaten eggs and then into bread crumbs two times. Freeze for about 10 minutes (can be overnight). Fry until golden brown (about 2 minutes on each side).
3 eggs
1 c. seasoned bread crumbs
Light vegetable oil
Cut cheese into 2 inch long, 1/2 inch wide sticks. Dip cheese into beaten eggs and then into bread crumbs two times. Freeze for about 10 minutes (can be overnight). Fry until golden brown (about 2 minutes on each side).
Caprese Tomato Bites
Ingredients:
1 pint cherry tomatoes, halved
3 tablespoons heavy whipping cream
1/2 pound fresh mozzarella cheese, sliced
6 fresh basil leaves
1 garlic clove, minced
1 tablespoon balsamic vinegar
Directions:
Scoop out and discard pulp of cherry tomatoes. Invert tomatoes onto paper towels to drain.
In a food processor, combine the cream, mozzarella cheese, basil and garlic; cover and process until blended.
Cut a small hole in the corner of a pastry or heavy-duty resealable plastic bag. Fill with cheese mixture.
Turn tomato halves over; drizzle with vinegar. Pipe cheese mixture into tomatoes. Refrigerate until serving. Yield: about 3-1/2 dozen.
1 pint cherry tomatoes, halved
3 tablespoons heavy whipping cream
1/2 pound fresh mozzarella cheese, sliced
6 fresh basil leaves
1 garlic clove, minced
1 tablespoon balsamic vinegar
Directions:
Scoop out and discard pulp of cherry tomatoes. Invert tomatoes onto paper towels to drain.
In a food processor, combine the cream, mozzarella cheese, basil and garlic; cover and process until blended.
Cut a small hole in the corner of a pastry or heavy-duty resealable plastic bag. Fill with cheese mixture.
Turn tomato halves over; drizzle with vinegar. Pipe cheese mixture into tomatoes. Refrigerate until serving. Yield: about 3-1/2 dozen.
Hot Artichoke Dip
2 jars (6 oz. each) marinated artichoke hearts, drained, diced
3/4 cup sour cream
1/4 cup mayonnaise
1/4 cup Parmesan cheese, grated
1 tsp. (or, to taste) dried tarragon leaves (optional)
Combine all ingredients in a medium saucepan and cook over very low heat for approximately 30 minutes. Transfer to a medium serving bowl and serve warm.
3/4 cup sour cream
1/4 cup mayonnaise
1/4 cup Parmesan cheese, grated
1 tsp. (or, to taste) dried tarragon leaves (optional)
Combine all ingredients in a medium saucepan and cook over very low heat for approximately 30 minutes. Transfer to a medium serving bowl and serve warm.
Ham Ball
2 4.5 ounce cans deviled ham
3 tablespoons chopped stuffed green olives
1 tablespoon dijon mustard
tabasco sauce to taste
1 3-oz package cream cheese, softened
2 tablespoons milk
Blend deviled ham, olives, mustard and tabasco. Form in ball on serving dish; chill.
Combine cream cheese and milk; frost ball with mixture. Chill and remove from refrigerator 15 minutes before serving.
Garnish with parsley. Serve with assorted crackers.
3 tablespoons chopped stuffed green olives
1 tablespoon dijon mustard
tabasco sauce to taste
1 3-oz package cream cheese, softened
2 tablespoons milk
Blend deviled ham, olives, mustard and tabasco. Form in ball on serving dish; chill.
Combine cream cheese and milk; frost ball with mixture. Chill and remove from refrigerator 15 minutes before serving.
Garnish with parsley. Serve with assorted crackers.
BABA GHANNOUJ (EGGPLANT APPETIZER)
6 eggplants
2 lemons, juiced
2 tablespoons tahini
salt
3 garlic cloves
1/4 cup chopped parsley, fresh
2 tablespoons olive oil
Cook eggplants whole on all sides, turning as necessary until they are soft throughout & the skin is charred. Set aside to cool for 1 hour. Peel eggplants and discard skin. In a mixing bowl, add lemon juice and tahini. Blend well. Add salt to taste.
Finely chop the garlic cloves and add to mashed eggplant. Stir well and chill.
To serve, place in a flat serving dish and garnish with parsley. Pour olive oil the top.
2 lemons, juiced
2 tablespoons tahini
salt
3 garlic cloves
1/4 cup chopped parsley, fresh
2 tablespoons olive oil
Cook eggplants whole on all sides, turning as necessary until they are soft throughout & the skin is charred. Set aside to cool for 1 hour. Peel eggplants and discard skin. In a mixing bowl, add lemon juice and tahini. Blend well. Add salt to taste.
Finely chop the garlic cloves and add to mashed eggplant. Stir well and chill.
To serve, place in a flat serving dish and garnish with parsley. Pour olive oil the top.
Celebration Cheese Balls
Ingredients:
2 packages (8 ounces each) cream cheese, softened
1 cup grated Parmesan cheese
2 garlic cloves, minced
PINE NUT-PESTO CHEESE BALL:
2 tablespoons prepared pesto
2 tablespoons minced fresh basil
2 tablespoons plus 1/2 cup pine nuts, toasted, divided
HORSERADISH-BACON CHEESE BALL:
2 tablespoons prepared horseradish
1/2 cup crumbled cooked bacon
1 green onion, finely chopped
SALSA CHEESE BALL:
2 tablespoons tomato paste
1/8 teaspoon salt
2 tablespoons minced fresh cilantro
1 tablespoon finely chopped onion
1 tablespoon minced seeded jalapeno pepper
Assorted crackers
Directions:
In a large bowl, beat the cream cheese, Parmesan cheese and garlic until blended. Divide into three portions.
For Pine Nut-Pesto Cheese Ball: In a small bowl, beat one portion of cream cheese mixture and pesto until blended. Stir in basil. Chop 2 tablespoons pine nuts; stir into cheese mixture. Shape into a ball; roll in remaining pine nuts. Wrap in plastic wrap; chill until firm.
For Horseradish-Bacon Cheese Ball: In a small bowl, beat one portion of cream cheese mixture and horseradish until blended. Stir in bacon and onion. Shape into a ball. Wrap in plastic wrap; chill until firm.
For Salsa Cheese Ball: In a small bowl, beat one portion of cream cheese mixture, tomato paste and salt until blended. Stir in the cilantro, onion and jalapeno. Shape into a ball. Wrap in plastic wrap; chill until firm.
Can refrigerate for up to two weeks. Serve with crackers. Yield: 3 cheese balls (1 cup each).
2 packages (8 ounces each) cream cheese, softened
1 cup grated Parmesan cheese
2 garlic cloves, minced
PINE NUT-PESTO CHEESE BALL:
2 tablespoons prepared pesto
2 tablespoons minced fresh basil
2 tablespoons plus 1/2 cup pine nuts, toasted, divided
HORSERADISH-BACON CHEESE BALL:
2 tablespoons prepared horseradish
1/2 cup crumbled cooked bacon
1 green onion, finely chopped
SALSA CHEESE BALL:
2 tablespoons tomato paste
1/8 teaspoon salt
2 tablespoons minced fresh cilantro
1 tablespoon finely chopped onion
1 tablespoon minced seeded jalapeno pepper
Assorted crackers
Directions:
In a large bowl, beat the cream cheese, Parmesan cheese and garlic until blended. Divide into three portions.
For Pine Nut-Pesto Cheese Ball: In a small bowl, beat one portion of cream cheese mixture and pesto until blended. Stir in basil. Chop 2 tablespoons pine nuts; stir into cheese mixture. Shape into a ball; roll in remaining pine nuts. Wrap in plastic wrap; chill until firm.
For Horseradish-Bacon Cheese Ball: In a small bowl, beat one portion of cream cheese mixture and horseradish until blended. Stir in bacon and onion. Shape into a ball. Wrap in plastic wrap; chill until firm.
For Salsa Cheese Ball: In a small bowl, beat one portion of cream cheese mixture, tomato paste and salt until blended. Stir in the cilantro, onion and jalapeno. Shape into a ball. Wrap in plastic wrap; chill until firm.
Can refrigerate for up to two weeks. Serve with crackers. Yield: 3 cheese balls (1 cup each).
Fresh Veggie Pizza
Ingredients:
1 tube (8 ounces) reduced-fat crescent rolls
1 package (8 ounces) reduced-fat cream cheese
1 envelope ranch salad dressing mix
2 tablespoons fat-free milk
1/2 cup each chopped fresh broccoli, cauliflower, carrots, green pepper, sweet red pepper and mushrooms
Directions:
Unroll crescent roll dough into one long rectangle. Press onto the bottom of a 13-in. x 9-in. baking pan coated with cooking spray; seal seams and perforations.
Bake at 375° for 11-13 minutes or until golden brown. Cool completely.
In a large bowl, beat the cream cheese, salad dressing mix and milk until smooth. Spread over crust. Sprinkle with vegetables. Cover and refrigerate for at least 1 hour before serving. Cut into 16 pieces. Yield: 8 servings.
1 tube (8 ounces) reduced-fat crescent rolls
1 package (8 ounces) reduced-fat cream cheese
1 envelope ranch salad dressing mix
2 tablespoons fat-free milk
1/2 cup each chopped fresh broccoli, cauliflower, carrots, green pepper, sweet red pepper and mushrooms
Directions:
Unroll crescent roll dough into one long rectangle. Press onto the bottom of a 13-in. x 9-in. baking pan coated with cooking spray; seal seams and perforations.
Bake at 375° for 11-13 minutes or until golden brown. Cool completely.
In a large bowl, beat the cream cheese, salad dressing mix and milk until smooth. Spread over crust. Sprinkle with vegetables. Cover and refrigerate for at least 1 hour before serving. Cut into 16 pieces. Yield: 8 servings.
Popcorn chicken
1 egg
1 cup white flour
1 tsp Cajun seasoning
2 small boneless chicken breasts
3/4 cups vegetable oil (or any other frying oil)
2 paper towels
Mix flour and Cajun seasoning in small mixing bowl.
In separate bowl, beat egg.
Cut chicken breasts in small pieces ranging anywhere from about a 1/2 inch to 1 1/2 inch in size, depending on how crispy you want (smaller=crispier).
Pour oil into a small skillet and place on a medium heat.
Dip pieces of chicken into egg, being sure they are fully covered.
Drop the chicken, piece by piece into the flour mixture, fully coating the chicken.
Test to be sure that the oil is ready by dropping a little glob of batter into the oil. If it sizzles and fries, it's ready! Now, slide the chicken into the skillet, easily and slowly to be sure the oil doesn't splatter all over you. Do this as quickly as possible. After about 3-4 minutes, flip the pieces over (pieces should be colored a light golden brown).
When chicken is finished, scoop it out draining as much oil as possible into the pan for more chicken and place it on a plate with the two paper towels lining the bottom.
This will catch and drain the excess oil so your chicken is super crunchy.
My best serving suggestion is buttermilk biscuits, mashed potatoes, and gravy.
1 cup white flour
1 tsp Cajun seasoning
2 small boneless chicken breasts
3/4 cups vegetable oil (or any other frying oil)
2 paper towels
Mix flour and Cajun seasoning in small mixing bowl.
In separate bowl, beat egg.
Cut chicken breasts in small pieces ranging anywhere from about a 1/2 inch to 1 1/2 inch in size, depending on how crispy you want (smaller=crispier).
Pour oil into a small skillet and place on a medium heat.
Dip pieces of chicken into egg, being sure they are fully covered.
Drop the chicken, piece by piece into the flour mixture, fully coating the chicken.
Test to be sure that the oil is ready by dropping a little glob of batter into the oil. If it sizzles and fries, it's ready! Now, slide the chicken into the skillet, easily and slowly to be sure the oil doesn't splatter all over you. Do this as quickly as possible. After about 3-4 minutes, flip the pieces over (pieces should be colored a light golden brown).
When chicken is finished, scoop it out draining as much oil as possible into the pan for more chicken and place it on a plate with the two paper towels lining the bottom.
This will catch and drain the excess oil so your chicken is super crunchy.
My best serving suggestion is buttermilk biscuits, mashed potatoes, and gravy.
Blooming Onion
Dipping Sauce
1/2 cup mayonnaise
2 teaspoons ketchup
2 tablespoons cream-style horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
Dash ground black pepper
Dash cayenne pepper
The Onion
1 egg
1 cup milk
1 cup all-purpose flour
11/2 teaspoons salt
1 1/2 teaspoons cayenne pepper
1/2 teaspoon ground black
1/4 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon cumin
1 giant Spanish onion (3/4 pound or more)
Vegetable oil for frying pepper
Prepare the dipping sauce by combining all of the ingredients in a small bowl. Keep the sauce covered in your refrigerator until needed.
Beat the egg and combine it with the milk in a medium bowl big enough to hold the onion.
In a separate bowl, combine the flour, salt, peppers, oregano, thyme, and cumin.
Now it's time to slice the onion-this is the trickiest step. First slice 3/4 inch to 1 inch off the top and bottom of the onion. Remove the papery skin. Use a thin knife to cut a 1-inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create the "petals" of the completed onion. First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an "x" across the first slice. Keep slicing the sections in half, very carefully, until you've cut the onion 16 times. Do not cut down to the bottom. The last 8 slices are a little hairy, just use a steady hand and don't worry if your onion doesn't look like a perfect flower. It'll still taste good.
Spread the "petals" of the onion apart. The onion sections tend to stick together, so you'll want to separate them to make coating easier.
Dip the onion in the milk mixture, and then coat it liberally with the dry ingredients. Again separate the "petals" and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double dipping makes sure you have a well- coated onion because some of the coating tends to wash off when you fry. Let the onion rest in the refrigerator for at least 15 minutes while you get the oil ready.
Heat oil in a deep fryer or deep pot to 350 degrees. Make sure you use enough oil to completely cover the onion when it fries.
Fry the onion right side up in the oil for 10 minutes or until it turns brown.
When the onion has browned, remove it from the oil and let it drain on a rack or paper towels.
Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center. You may also use plain ketchup.
1/2 cup mayonnaise
2 teaspoons ketchup
2 tablespoons cream-style horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
Dash ground black pepper
Dash cayenne pepper
The Onion
1 egg
1 cup milk
1 cup all-purpose flour
11/2 teaspoons salt
1 1/2 teaspoons cayenne pepper
1/2 teaspoon ground black
1/4 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon cumin
1 giant Spanish onion (3/4 pound or more)
Vegetable oil for frying pepper
Prepare the dipping sauce by combining all of the ingredients in a small bowl. Keep the sauce covered in your refrigerator until needed.
Beat the egg and combine it with the milk in a medium bowl big enough to hold the onion.
In a separate bowl, combine the flour, salt, peppers, oregano, thyme, and cumin.
Now it's time to slice the onion-this is the trickiest step. First slice 3/4 inch to 1 inch off the top and bottom of the onion. Remove the papery skin. Use a thin knife to cut a 1-inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create the "petals" of the completed onion. First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an "x" across the first slice. Keep slicing the sections in half, very carefully, until you've cut the onion 16 times. Do not cut down to the bottom. The last 8 slices are a little hairy, just use a steady hand and don't worry if your onion doesn't look like a perfect flower. It'll still taste good.
Spread the "petals" of the onion apart. The onion sections tend to stick together, so you'll want to separate them to make coating easier.
Dip the onion in the milk mixture, and then coat it liberally with the dry ingredients. Again separate the "petals" and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double dipping makes sure you have a well- coated onion because some of the coating tends to wash off when you fry. Let the onion rest in the refrigerator for at least 15 minutes while you get the oil ready.
Heat oil in a deep fryer or deep pot to 350 degrees. Make sure you use enough oil to completely cover the onion when it fries.
Fry the onion right side up in the oil for 10 minutes or until it turns brown.
When the onion has browned, remove it from the oil and let it drain on a rack or paper towels.
Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center. You may also use plain ketchup.
Baked brie and roasted garlic
4 lg. heads garlic (at least 2 1/2 inches in diameter)
1/3 c. olive oil
1 tsp. coarse salt
4 (4 oz.) wheels brie, toasted baguette slices
Preheat oven to 350 degrees. Remove all but one layer of skin from garlic; do not expose flesh. Arrange garlic tightly in small baking dish. Drizzle with oil. Sprinkle with salt. Cover with foil. Bake until garlic is very tender, 75 to 90 minutes.
Preheat broiler. Score large X in top of each wheel of cheese. Set each in small baking dish. Broil until browned and bubbly, 5 to 7 minutes. Serve immediately with garlic and toasted baguette slices.
1/3 c. olive oil
1 tsp. coarse salt
4 (4 oz.) wheels brie, toasted baguette slices
Preheat oven to 350 degrees. Remove all but one layer of skin from garlic; do not expose flesh. Arrange garlic tightly in small baking dish. Drizzle with oil. Sprinkle with salt. Cover with foil. Bake until garlic is very tender, 75 to 90 minutes.
Preheat broiler. Score large X in top of each wheel of cheese. Set each in small baking dish. Broil until browned and bubbly, 5 to 7 minutes. Serve immediately with garlic and toasted baguette slices.
Party Pita Wedges
2 regular sized pita pockets (6 inch)
2 large cloves garlic, minced
3 tablespoons olive oil
1 tablespoon butter
1/4 teaspoon oregano
1/4 teaspoon sea salt
1/4 teaspoon pepper
16 slices pepperoni
4 round slices provolone cheese
1/3 cup medium chunky salsa
In a heatproof cup or bowl heat olive oil, oregano, salt and pepper in microwave on high for 40 seconds. Remove and add butter. Stir and set aside.
Using kitchen scissors, cut pita pockets into 4 pizza slice shaped wedges (slice in half, then slice each half again to make the wedges). Cut again along curved outer edge to separate into 2. Brush both sides of the pita wedges with warm olive oil mixture, coating well.
Place wedges crust side down on a baking sheet. Spread 1 teaspoon of salsa to top each wedge. Cut provolone slices into 4 wedge shapes and place one on top of each. Top with a slice of pepperoni, if desired. Drizzle with any remaining olive oil and sprinkle lightly with coarse sea salt.
Bake in a preheated 375°F oven for 15 minutes or until golden brown and cheese is bubbly. Serve while still warm.
Makes 16 wedges.
Variation: Cut pita into 4 wedge shaped pockets. Fill the same way as above (but only half as much cheese wedges and pepperoni slices will be needed if making pockets instead of crusts).
2 large cloves garlic, minced
3 tablespoons olive oil
1 tablespoon butter
1/4 teaspoon oregano
1/4 teaspoon sea salt
1/4 teaspoon pepper
16 slices pepperoni
4 round slices provolone cheese
1/3 cup medium chunky salsa
In a heatproof cup or bowl heat olive oil, oregano, salt and pepper in microwave on high for 40 seconds. Remove and add butter. Stir and set aside.
Using kitchen scissors, cut pita pockets into 4 pizza slice shaped wedges (slice in half, then slice each half again to make the wedges). Cut again along curved outer edge to separate into 2. Brush both sides of the pita wedges with warm olive oil mixture, coating well.
Place wedges crust side down on a baking sheet. Spread 1 teaspoon of salsa to top each wedge. Cut provolone slices into 4 wedge shapes and place one on top of each. Top with a slice of pepperoni, if desired. Drizzle with any remaining olive oil and sprinkle lightly with coarse sea salt.
Bake in a preheated 375°F oven for 15 minutes or until golden brown and cheese is bubbly. Serve while still warm.
Makes 16 wedges.
Variation: Cut pita into 4 wedge shaped pockets. Fill the same way as above (but only half as much cheese wedges and pepperoni slices will be needed if making pockets instead of crusts).
Spinich Dip
1 (10 oz.) pkg. frozen chopped spinach, thawed (do not use fresh)
1 1/2 c. sour cream
1 c. mayonnaise (I use Hellmann's)
1 (4 oz.) pkg. Knorr vegetable soup mix
1 (8 oz.) can water chestnuts, finely chopped (optional)
Loaf of pumpernickel bread
Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream,mayo and soup mix. Add finely chopped water chestnuts and Cover and refrigerate 2 hours or overnight. Cut slice from top of round loaf of pumpernickel bread, hollow out loaf to leave shell to contain dip. Use bread removed from shell and top slice to cut into bite size pieces. fill loaf with dip and place on platter and surround with bread pieces and variety of raw vegetables.
1 1/2 c. sour cream
1 c. mayonnaise (I use Hellmann's)
1 (4 oz.) pkg. Knorr vegetable soup mix
1 (8 oz.) can water chestnuts, finely chopped (optional)
Loaf of pumpernickel bread
Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream,mayo and soup mix. Add finely chopped water chestnuts and Cover and refrigerate 2 hours or overnight. Cut slice from top of round loaf of pumpernickel bread, hollow out loaf to leave shell to contain dip. Use bread removed from shell and top slice to cut into bite size pieces. fill loaf with dip and place on platter and surround with bread pieces and variety of raw vegetables.
Spinach Cheese Pinwheels
Ingredients:
1 tube (8 ounces) refrigerated crescent rolls
1/3 cup spreadable garlic and herb cream cheese
4 slices thinly sliced deli ham
1/2 cup packed fresh baby spinach
Directions:
Separate crescent dough into four rectangles; seal perforations. Spread cream cheese over each rectangle to within 1/4 in. of edges; top with ham and spinach.
Roll up each jelly-roll style, starting with a short side; pinch seams to seal. Cut each into six slices.
Place the slices cut side down on a greased baking sheets. Bake at 400° for 8-10 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 2 dozen.
1 tube (8 ounces) refrigerated crescent rolls
1/3 cup spreadable garlic and herb cream cheese
4 slices thinly sliced deli ham
1/2 cup packed fresh baby spinach
Directions:
Separate crescent dough into four rectangles; seal perforations. Spread cream cheese over each rectangle to within 1/4 in. of edges; top with ham and spinach.
Roll up each jelly-roll style, starting with a short side; pinch seams to seal. Cut each into six slices.
Place the slices cut side down on a greased baking sheets. Bake at 400° for 8-10 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 2 dozen.
Hot Chili Dip - My favorite
Ingredients:
1 jar (24 ounces) salsa
1 can (15 ounces) chili with beans
2 cans (2-1/4 ounces each) sliced ripe olives, drained
12 ounces process cheese (Velveeta), cubed
Tortilla chips
Directions:
In a 1-1/2-qt. slow cooker, combine the salsa, chili and olives. Stir in cheese. Cover and cook on low for 1-2 hours or until cheese is melted, stirring halfway through. Serve with chips. Yield: about 2 cups.
1 jar (24 ounces) salsa
1 can (15 ounces) chili with beans
2 cans (2-1/4 ounces each) sliced ripe olives, drained
12 ounces process cheese (Velveeta), cubed
Tortilla chips
Directions:
In a 1-1/2-qt. slow cooker, combine the salsa, chili and olives. Stir in cheese. Cover and cook on low for 1-2 hours or until cheese is melted, stirring halfway through. Serve with chips. Yield: about 2 cups.
Spinach Cheese Swirls
Ingredients:
1 tube (13.8 ounces) refrigerated pizza crust
1 package (10 ounces) frozen chopped spinach, thawed and drained
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 cup finely chopped onion
1 garlic clove, minced
Directions:
On a lightly floured surface, roll pizza dough into a 14-in. x 10-in. rectangle. In a large bowl, combine the spinach, cheese, onion and garlic; spoon over dough to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; tucks ends under and pinch seam to seal.
Place seam side down on a baking sheet coated with cooking spray. Bake at 400° for 25-27 minutes or until golden brown. Cut into slices. Yield: 4 servings.
1 tube (13.8 ounces) refrigerated pizza crust
1 package (10 ounces) frozen chopped spinach, thawed and drained
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 cup finely chopped onion
1 garlic clove, minced
Directions:
On a lightly floured surface, roll pizza dough into a 14-in. x 10-in. rectangle. In a large bowl, combine the spinach, cheese, onion and garlic; spoon over dough to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; tucks ends under and pinch seam to seal.
Place seam side down on a baking sheet coated with cooking spray. Bake at 400° for 25-27 minutes or until golden brown. Cut into slices. Yield: 4 servings.
Guacamole
Ingredients:
1 medium ripe avocado, peeled and cubed
1 tablespoon salsa
1 garlic clove, peeled
1/4 teaspoon salt
Directions:
In a food processor, combine all ingredients; cover and process until smooth. Transfer to a small bowl; serve immediately. Yield: 3/4 cup.
1 medium ripe avocado, peeled and cubed
1 tablespoon salsa
1 garlic clove, peeled
1/4 teaspoon salt
Directions:
In a food processor, combine all ingredients; cover and process until smooth. Transfer to a small bowl; serve immediately. Yield: 3/4 cup.
PARTY TACO SALAD
1 lb. ground beef, browned and drained
1 can refried beans
1 can chili without beans
1 pkg. taco seasoning
Combine above ingredients. Spread on large round serving tray. Layer on 1 jar salsa sauce.
Combine 1-2 mashed avocados, approximately 1 cup sour cream and garlic powder. Layer on ingredients on tray. Continue to add in layers: 1 lg. chopped onion 2 cans chopped jalapeno peppers Chopped lettuce Chopped tomato Grated Cheddar cheese Grated Monterey Jack cheese
Serve with tortilla chips. Great at parties since it is a large salad.
1 can refried beans
1 can chili without beans
1 pkg. taco seasoning
Combine above ingredients. Spread on large round serving tray. Layer on 1 jar salsa sauce.
Combine 1-2 mashed avocados, approximately 1 cup sour cream and garlic powder. Layer on ingredients on tray. Continue to add in layers: 1 lg. chopped onion 2 cans chopped jalapeno peppers Chopped lettuce Chopped tomato Grated Cheddar cheese Grated Monterey Jack cheese
Serve with tortilla chips. Great at parties since it is a large salad.
AUSTRALIAN PARTY BREAD
Softened butter
Sliced bread
Non pareils
Remove crusts from bread. Spread soft butter on bread and cut in triangles. Sprinkle with non pareils. Good to serve at children's parties, or desserts for children when there is adult dessert.
Sliced bread
Non pareils
Remove crusts from bread. Spread soft butter on bread and cut in triangles. Sprinkle with non pareils. Good to serve at children's parties, or desserts for children when there is adult dessert.
BAVARIAN PARTY DIP
1/2 c. minced onions
1 lb. Kahn's Braunschweiger
3 oz. cream cheese
1/4 tsp. black pepper
Saute the onions 8 to 10 minutes, stirring frequently; remove from heat and drain. Remove the casing from Kahn's Braunschweiger and mix meat with the cream cheese until smooth.
Mix in onion and pepper. Serve as a liver spread on crackers, thinly sliced party rye or serve as a dip accompanied by a variety of fresh raw vegetables like carrots, broccoli, radishes, cauliflower and cherry tomatoes.
1 lb. Kahn's Braunschweiger
3 oz. cream cheese
1/4 tsp. black pepper
Saute the onions 8 to 10 minutes, stirring frequently; remove from heat and drain. Remove the casing from Kahn's Braunschweiger and mix meat with the cream cheese until smooth.
Mix in onion and pepper. Serve as a liver spread on crackers, thinly sliced party rye or serve as a dip accompanied by a variety of fresh raw vegetables like carrots, broccoli, radishes, cauliflower and cherry tomatoes.
BLOCK PARTY BARBECUE
6 lbs. beef brisket
1/4 c. liquid smoke
1 tsp. garlic powder
1 tsp. onion, minced
1 tsp. salt
1/2 tsp. pepper
1 c. water
SAUCE:
1 (44 oz.) bottle Heinz tomato ketchup
1 c. reserved meat juices
3/4 c. brown sugar, firmly packed
1/4 c. Worcestershire sauce
2 tbsp. white vinegar
1 1/2 tsp. prepared mustard
1 1/2 tsp. celery salt
1 tsp. minced onion
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. pepper
Place beef brisket, liquid smoke and garlic powder in a large oven roaster. Cover and bake in a 274 degree oven until fork tender, about 5 to 6 hours. Reserve 1 cup meat juices. Chill meat for easier slicing. Remove excess fat from meat; slice thinly across the grain.
SAUCE: Add sliced beef to sauce and mix well. Heat and serve. Meat mixture will generously fill 36 hamburger or hard rolls. For easier eating, slice rolls only part way through, forming a pocket for the Block Party Barbecue.
NOTE: Meat and barbecue sauce mixture may be prepared ahead. Combine meat and sauce; refrigerate or freeze. Heat just before serving
1/4 c. liquid smoke
1 tsp. garlic powder
1 tsp. onion, minced
1 tsp. salt
1/2 tsp. pepper
1 c. water
SAUCE:
1 (44 oz.) bottle Heinz tomato ketchup
1 c. reserved meat juices
3/4 c. brown sugar, firmly packed
1/4 c. Worcestershire sauce
2 tbsp. white vinegar
1 1/2 tsp. prepared mustard
1 1/2 tsp. celery salt
1 tsp. minced onion
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. pepper
Place beef brisket, liquid smoke and garlic powder in a large oven roaster. Cover and bake in a 274 degree oven until fork tender, about 5 to 6 hours. Reserve 1 cup meat juices. Chill meat for easier slicing. Remove excess fat from meat; slice thinly across the grain.
SAUCE: Add sliced beef to sauce and mix well. Heat and serve. Meat mixture will generously fill 36 hamburger or hard rolls. For easier eating, slice rolls only part way through, forming a pocket for the Block Party Barbecue.
NOTE: Meat and barbecue sauce mixture may be prepared ahead. Combine meat and sauce; refrigerate or freeze. Heat just before serving
CUCUMBER PARTY SLICES
1 (8 oz.) pkg. cream cheese
1 tbsp. mayonnaise or salad dressing
1 pkg. (dry) Good Seasons Italian dressing mix
Spread mixture on party rye slices. (Also called cocktail rye.) Garnish with slice of cucumber and dust with dill weed.
1 tbsp. mayonnaise or salad dressing
1 pkg. (dry) Good Seasons Italian dressing mix
Spread mixture on party rye slices. (Also called cocktail rye.) Garnish with slice of cucumber and dust with dill weed.
Ham and Spinach Dip
1 1/2 c. ground lean ham
10 oz. pkg. frozen chopped spinach, thawed and drained
8 oz. pkg. neufchatel cheese (by cream cheese)
1 c. plain nonfat yogurt
1/2 c. nonfat mayonnaise
2 green onions, chopped, including tops
1 tsp. light seasoning
1 loaf round rye, French or sweet Hawaiian bread
In mixing bowl, mix all ingredients except bread. Refrigerate until served. Cut off top 1/3 of bread. Hollow out loaf, leaving 1-inch shell. Cut bread into 1-inch cubes. Toast bread shell in oven at 400 degrees for 8 minutes. Place ham and spinach mixture in bread shell. Serve with bread cubes or vegetables.
10 oz. pkg. frozen chopped spinach, thawed and drained
8 oz. pkg. neufchatel cheese (by cream cheese)
1 c. plain nonfat yogurt
1/2 c. nonfat mayonnaise
2 green onions, chopped, including tops
1 tsp. light seasoning
1 loaf round rye, French or sweet Hawaiian bread
In mixing bowl, mix all ingredients except bread. Refrigerate until served. Cut off top 1/3 of bread. Hollow out loaf, leaving 1-inch shell. Cut bread into 1-inch cubes. Toast bread shell in oven at 400 degrees for 8 minutes. Place ham and spinach mixture in bread shell. Serve with bread cubes or vegetables.
Frank Fiesta
8-10 franks, cubed
1 med. onion, chopped
1 tbsp. vegetable oil
1 can (15 oz.) tomato sauce
1 can (8 oz.) whole kernel corn
1 can (8 oz.) kidney beans
5 oz. uncooked spiral macaroni or noodles
1/2 c. water
1 1/2 tsp. chili powder
1 tsp. salt
1/2 med. green pepper, cut in strips
Cook and stir franks and onion in oil in 12 inch skillet until franks are light brown and onion tender. Stir in remaining ingredients except green peppers. Heat to boiling; reduce heat. Cover and simmer stirring occasionally, until macaroni is tender, 20 to 25 minutes. Add green peppers. Cover and simmer until pepper is crisp-tender, about 5 minutes.
1 med. onion, chopped
1 tbsp. vegetable oil
1 can (15 oz.) tomato sauce
1 can (8 oz.) whole kernel corn
1 can (8 oz.) kidney beans
5 oz. uncooked spiral macaroni or noodles
1/2 c. water
1 1/2 tsp. chili powder
1 tsp. salt
1/2 med. green pepper, cut in strips
Cook and stir franks and onion in oil in 12 inch skillet until franks are light brown and onion tender. Stir in remaining ingredients except green peppers. Heat to boiling; reduce heat. Cover and simmer stirring occasionally, until macaroni is tender, 20 to 25 minutes. Add green peppers. Cover and simmer until pepper is crisp-tender, about 5 minutes.
Buffalo Chicken Wings
10-12 chicken wings (2 1/2 lbs.)
1/4 to 3/4 cup hot pepper sauce
1/4 cup butter
Vegetable or peanut oil (for frying)
4 cloves garlic, minced
1 shallot, minced (optional)
1 onion, finely minced (optional)
pinch of sea salt
Fill a heavy bottomed, deep-sided frying pan with at least 1 inch of oil and heat until temperature reaches 400°F.
Split the wings at each joint and discard tips. Rinse and pat dry with paper towels.
Meanwhile, in a small saucepan, melt butter over low heat with minced garlic. (Finely minced shallots or onions may optionally be added at the same time as the garlic.) If you prefer a smoother sauce, a stick blender may be used to smooth it out and blend in the flavors of the garlic, etc. When the garlic is a golden color, stir in the hot sauce. Add a pinch of salt.
When the oil is the correct temperature carefully lower the wings into the hot oil using a slotted spoon or wire basket, and deep fry for about 12 minutes, or until wings are cooked and crispy.
Drain on paper towels. Toss with the hot sauce, coating several times to cover well.
Serving Suggestion: Serve with a side of extra hot sauce for dipping, and a bowl of Blue Cheese Dressing or Ranch dip and celery sticks
1/4 to 3/4 cup hot pepper sauce
1/4 cup butter
Vegetable or peanut oil (for frying)
4 cloves garlic, minced
1 shallot, minced (optional)
1 onion, finely minced (optional)
pinch of sea salt
Fill a heavy bottomed, deep-sided frying pan with at least 1 inch of oil and heat until temperature reaches 400°F.
Split the wings at each joint and discard tips. Rinse and pat dry with paper towels.
Meanwhile, in a small saucepan, melt butter over low heat with minced garlic. (Finely minced shallots or onions may optionally be added at the same time as the garlic.) If you prefer a smoother sauce, a stick blender may be used to smooth it out and blend in the flavors of the garlic, etc. When the garlic is a golden color, stir in the hot sauce. Add a pinch of salt.
When the oil is the correct temperature carefully lower the wings into the hot oil using a slotted spoon or wire basket, and deep fry for about 12 minutes, or until wings are cooked and crispy.
Drain on paper towels. Toss with the hot sauce, coating several times to cover well.
Serving Suggestion: Serve with a side of extra hot sauce for dipping, and a bowl of Blue Cheese Dressing or Ranch dip and celery sticks
Little Sausage Party Bread
1 pkg Jimmy Dean sausage( any flavor)
1 pound hamburger
1 small box Velveeta cheese
1 loaf party bread ( sourdough, rye, or pumpernickel)
Fry your sausage&hamburger till its done then drain. Then add it back to the fry pan and add your veleveeta cheese, a little at a time, just kepp mixing it until it all comes together. This usually takes about 15-20 minutes. Then spread your little party breads out on a cookie sheet, spoon a little bit of the sausage/hamburger/cheese mixture onto each one, and then you want to bake these under the broiler just until they reach a light brown color.
These are a favorite with my family, they always go so fast. These are a favorite for games whether it be for baseball, basketball, hockey, football , or whatever!!! They are so quick and easy!!
1 pound hamburger
1 small box Velveeta cheese
1 loaf party bread ( sourdough, rye, or pumpernickel)
Fry your sausage&hamburger till its done then drain. Then add it back to the fry pan and add your veleveeta cheese, a little at a time, just kepp mixing it until it all comes together. This usually takes about 15-20 minutes. Then spread your little party breads out on a cookie sheet, spoon a little bit of the sausage/hamburger/cheese mixture onto each one, and then you want to bake these under the broiler just until they reach a light brown color.
These are a favorite with my family, they always go so fast. These are a favorite for games whether it be for baseball, basketball, hockey, football , or whatever!!! They are so quick and easy!!
Chipotle Lime Bacon-Wrapped Shrimp
Ingredients
•12 large, raw, peeled and deveined shrimp
•2 Tbsp olive oil
•Zest from 1 lime
•Juice from one lime (about 2 Tbsp)
•1/4 teaspoon chipotle powder (or more to taste)
•6 strips thin bacon, cut in half (12 pieces)
•Skewers (for grilling) or toothpicks (for oven)
Method
1 Mix together in a small bowl the lime zest, lime juice, olive oil, and chipotle powder. Put the shrimp in the lime chipotle mixture; make sure each piece is well coated.
2 Spread the bacon pieces out over several layers of paper towels on a microwave-safe plate. Cover with another layer of paper towel. Microwave on high until the bacon fat begins to melt but the bacon is still pliable, about 1 1/2 minutes.
3 Prepare grill on high, direct heat (if grilling) or preheat the oven to 450°F.
4 Working one at a time, wrap a half piece of microwaved bacon around each piece of shrimp. If you are grilling, thread the shrimp onto long, flat skewers (flat skewers make turning the shrimp on the grill easier). If you don't have flat skewers, I've used two thin bamboo skewers (soaked in water for 30 minutes beforehand) to the same effect. If you are using the oven, secure each the bacon onto the shrimp with toothpicks. Place the bacon-wrapped shrimp on a slotted baking pan (lined with foil inside for easy cleaning). Brush remaining lime chipotle mixture on the outside of the bacon-wrapped shrimp.
5 Grill uncovered for 5 to 7 minutes on each side, or bake in the oven for 10-14 minutes, until shrimp is pink and the bacon is crisp.
Makes 12 pieces.
•12 large, raw, peeled and deveined shrimp
•2 Tbsp olive oil
•Zest from 1 lime
•Juice from one lime (about 2 Tbsp)
•1/4 teaspoon chipotle powder (or more to taste)
•6 strips thin bacon, cut in half (12 pieces)
•Skewers (for grilling) or toothpicks (for oven)
Method
1 Mix together in a small bowl the lime zest, lime juice, olive oil, and chipotle powder. Put the shrimp in the lime chipotle mixture; make sure each piece is well coated.
2 Spread the bacon pieces out over several layers of paper towels on a microwave-safe plate. Cover with another layer of paper towel. Microwave on high until the bacon fat begins to melt but the bacon is still pliable, about 1 1/2 minutes.
3 Prepare grill on high, direct heat (if grilling) or preheat the oven to 450°F.
4 Working one at a time, wrap a half piece of microwaved bacon around each piece of shrimp. If you are grilling, thread the shrimp onto long, flat skewers (flat skewers make turning the shrimp on the grill easier). If you don't have flat skewers, I've used two thin bamboo skewers (soaked in water for 30 minutes beforehand) to the same effect. If you are using the oven, secure each the bacon onto the shrimp with toothpicks. Place the bacon-wrapped shrimp on a slotted baking pan (lined with foil inside for easy cleaning). Brush remaining lime chipotle mixture on the outside of the bacon-wrapped shrimp.
5 Grill uncovered for 5 to 7 minutes on each side, or bake in the oven for 10-14 minutes, until shrimp is pink and the bacon is crisp.
Makes 12 pieces.
Crab Dip
Ingredients
•1/2 cup mayonnaise
•1/2 cup sour cream
•1 cup cooked crab meat
•2 Tbsp minced shallots (or green onions or red onions)
•1/2 teaspoon dried dill or 1 1/2 teaspoon fresh dill
•1 teaspoon grated lemon peel
•1 teaspoon lemon juice
•1 teaspoon of white wine vinegar or 1 1/2 teaspoons of dry white wine
•1/2 teaspoon of Worcestershire sauce
•Salt and pepper
Method
Combine mayonnaise, sour cream, shallots, dill, lemon zest, lemon juice, white wine vinegar, and Worcestershire sauce in a bowl. Fold in the crab meat. Salt and pepper to taste. Chill for 2 hours or overnight. Serve with crackers or carrots and celery.
•1/2 cup mayonnaise
•1/2 cup sour cream
•1 cup cooked crab meat
•2 Tbsp minced shallots (or green onions or red onions)
•1/2 teaspoon dried dill or 1 1/2 teaspoon fresh dill
•1 teaspoon grated lemon peel
•1 teaspoon lemon juice
•1 teaspoon of white wine vinegar or 1 1/2 teaspoons of dry white wine
•1/2 teaspoon of Worcestershire sauce
•Salt and pepper
Method
Combine mayonnaise, sour cream, shallots, dill, lemon zest, lemon juice, white wine vinegar, and Worcestershire sauce in a bowl. Fold in the crab meat. Salt and pepper to taste. Chill for 2 hours or overnight. Serve with crackers or carrots and celery.
Ham and Cheese Finger Sandwiches
•1/2 cup water
•3 tablespoons cider vinegar
•1 1/2 tablespoons brown sugar
•1/2 small red onion, very thinly sliced
•8 slices thin white bread, recommended: Pepperidge Farm
•Extra-virgin olive oil
•1 large or 2 small green apples
•4 to 6 ounces aged Gouda
•1 tablespoon Dijon or whole grain mustard, apple butter or chutney
•1/2 bunch watercress
•8 thin slices prosciutto
•Freshly cracked black pepper
Directions
Preheat the oven to 400 degrees F.
Bring water, vinegar and brown sugar to a boil. Add the onions and remove from the heat. Cover, and set aside until the onions come to room temperature.
Trim the crusts off the bread and cut the bread into thirds, for 3 rectangles per piece. Lightly brush both sides of the bread pieces with olive oil and lay out on a baking sheet. Toast in the oven until just crisp and lightly brown, about 5 minutes. Cool.
To assemble: Quarter, core, and very thinly slice the apple, (a mandolin is terrific for this). Very thinly slice the cheese into triangles or shards that will fit nicely on the bread.
Place a dab or smear of mustard on the bread. Place a piece of apple, cheese and 1 or 2 sprigs of watercress on each piece of toasted bread. Wrap a small piece of prosciutto around each stack to make a neat package. Top with a little bit of the pickled onions, a drizzle of olive oil and freshly cracked black pepper. Serve at room temperature.
Do ahead tips: Toast the bread ahead, and thinly slice the apple, placing them in lemon water to prevent them from turning brown. If you need to assemble the sandwiches ahead, don't add the watercress, and cover them with a very light moistened paper towel
•3 tablespoons cider vinegar
•1 1/2 tablespoons brown sugar
•1/2 small red onion, very thinly sliced
•8 slices thin white bread, recommended: Pepperidge Farm
•Extra-virgin olive oil
•1 large or 2 small green apples
•4 to 6 ounces aged Gouda
•1 tablespoon Dijon or whole grain mustard, apple butter or chutney
•1/2 bunch watercress
•8 thin slices prosciutto
•Freshly cracked black pepper
Directions
Preheat the oven to 400 degrees F.
Bring water, vinegar and brown sugar to a boil. Add the onions and remove from the heat. Cover, and set aside until the onions come to room temperature.
Trim the crusts off the bread and cut the bread into thirds, for 3 rectangles per piece. Lightly brush both sides of the bread pieces with olive oil and lay out on a baking sheet. Toast in the oven until just crisp and lightly brown, about 5 minutes. Cool.
To assemble: Quarter, core, and very thinly slice the apple, (a mandolin is terrific for this). Very thinly slice the cheese into triangles or shards that will fit nicely on the bread.
Place a dab or smear of mustard on the bread. Place a piece of apple, cheese and 1 or 2 sprigs of watercress on each piece of toasted bread. Wrap a small piece of prosciutto around each stack to make a neat package. Top with a little bit of the pickled onions, a drizzle of olive oil and freshly cracked black pepper. Serve at room temperature.
Do ahead tips: Toast the bread ahead, and thinly slice the apple, placing them in lemon water to prevent them from turning brown. If you need to assemble the sandwiches ahead, don't add the watercress, and cover them with a very light moistened paper towel
Ahi Poke Basic
INGREDIENTS
•2 pounds fresh tuna steaks, cubed
•1 cup soy sauce
•3/4 cup chopped green onions
•2 tablespoons sesame oil
•1 tablespoon toasted sesame seeds
•1 tablespoon crushed red pepper (optional)
•2 tablespoons finely chopped macadamia nuts
•In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.
•2 pounds fresh tuna steaks, cubed
•1 cup soy sauce
•3/4 cup chopped green onions
•2 tablespoons sesame oil
•1 tablespoon toasted sesame seeds
•1 tablespoon crushed red pepper (optional)
•2 tablespoons finely chopped macadamia nuts
•In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.
Spicy Pretzels
INGREDIENTS
•1 teaspoon ground cayenne pepper
•1 teaspoon lemon pepper
•1 1/2 teaspoons garlic salt
•1 (1 ounce) package dry Ranch-style dressing mix
•3/4 cup vegetable oil
•1 1/2 (15 ounce) packages mini pretzels
•
•DIRECTIONS
1.In a small bowl, mix together cayenne pepper, lemon pepper, garlic salt, ranch-style dressing mix and vegetable oil.
2.Place pretzels in a large, sealable plastic bag. Pour in mixture from bowl. Shake well. Allow pretzels to marinate in the mixture approximately 2 hours before serving. Shake occasionally to maintain coating.
•1 teaspoon ground cayenne pepper
•1 teaspoon lemon pepper
•1 1/2 teaspoons garlic salt
•1 (1 ounce) package dry Ranch-style dressing mix
•3/4 cup vegetable oil
•1 1/2 (15 ounce) packages mini pretzels
•
•DIRECTIONS
1.In a small bowl, mix together cayenne pepper, lemon pepper, garlic salt, ranch-style dressing mix and vegetable oil.
2.Place pretzels in a large, sealable plastic bag. Pour in mixture from bowl. Shake well. Allow pretzels to marinate in the mixture approximately 2 hours before serving. Shake occasionally to maintain coating.
Spicy Chipolte Hummus
INGREDIENTS
•2 (15.5 ounce) cans garbanzo beans, drained
•1/2 cup water
•1/4 cup tahini (sesame-seed paste)
•1/4 cup fresh lemon juice
•2 tablespoons olive oil
•1 canned chipotle pepper in adobo sauce
•2 cloves garlic
•1 1/2 teaspoons cumin
•1 (7 ounce) jar roasted red bell peppers, drained
•6 oil-packed sun-dried tomatoes, drained
•1/2 cup chopped cilantro
•1/2 teaspoon salt
•ground black pepper to taste
DIRECTIONS
1.Place the garbanzo beans, water, tahini, lemon juice, olive oil, chipotle pepper, garlic, and cumin in the bowl of a food processor; blend until smooth. Add the red peppers, sun-dried tomatoes, cilantro, salt, and pepper. Pulse the mixture until the ingredients are coarsely chopped into the hummus base. Transfer to a serving bowl, cover, and chill until ready to serve.
•2 (15.5 ounce) cans garbanzo beans, drained
•1/2 cup water
•1/4 cup tahini (sesame-seed paste)
•1/4 cup fresh lemon juice
•2 tablespoons olive oil
•1 canned chipotle pepper in adobo sauce
•2 cloves garlic
•1 1/2 teaspoons cumin
•1 (7 ounce) jar roasted red bell peppers, drained
•6 oil-packed sun-dried tomatoes, drained
•1/2 cup chopped cilantro
•1/2 teaspoon salt
•ground black pepper to taste
DIRECTIONS
1.Place the garbanzo beans, water, tahini, lemon juice, olive oil, chipotle pepper, garlic, and cumin in the bowl of a food processor; blend until smooth. Add the red peppers, sun-dried tomatoes, cilantro, salt, and pepper. Pulse the mixture until the ingredients are coarsely chopped into the hummus base. Transfer to a serving bowl, cover, and chill until ready to serve.
Baked Meatballs
Ingredients
•3 pounds ground beef
•1 1/2 cups Italian-seasoned dry bread crumbs
•1 (10.5 ounce) can cream of mushroom soup
•3 eggs, lightly beaten
•1/4 cup grated Parmesan cheese
•1 (1 ounce) package dry onion soup mix
Directions
1.Preheat an oven to 350 degrees F (175 degrees C). Line two baking sheets with aluminum foil and lightly grease.
2.Mix together the ground beef, bread crumbs, cream of mushroom soup, eggs, Parmesan cheese, and onion soup mix. Shape the mixture into balls about the size of a golf ball. Arrange on the prepared baking sheets.
3.Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
•3 pounds ground beef
•1 1/2 cups Italian-seasoned dry bread crumbs
•1 (10.5 ounce) can cream of mushroom soup
•3 eggs, lightly beaten
•1/4 cup grated Parmesan cheese
•1 (1 ounce) package dry onion soup mix
Directions
1.Preheat an oven to 350 degrees F (175 degrees C). Line two baking sheets with aluminum foil and lightly grease.
2.Mix together the ground beef, bread crumbs, cream of mushroom soup, eggs, Parmesan cheese, and onion soup mix. Shape the mixture into balls about the size of a golf ball. Arrange on the prepared baking sheets.
3.Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Tuesday, February 9, 2010
Herbs for stress
Herbal Remedies For Stress
GINSENG the tincture helps restore nervous system after a prolonged illness or injury.
ASHWAGANDA tinctures and capsules are used to fight fatigue during prolonged periods of tension.
CATNIP is used as a tea to relax and soothe the nerves.
CAT'S CLAW tincture or capsules used for soothing the nervous system during illness.
CHAMOMMILE drunk in tea has a calming effect.
LEMON BALM tea or infusion reduces tension and relieves aches & pains.
REISHI powders and extracts restore emotional balance.
SCHISANDRA used for headache, insomnia, dizziness & palpitations.
SIBERIAN GINSENG reduces effects of stress, increases stamina and concentration.
GINSENG the tincture helps restore nervous system after a prolonged illness or injury.
ASHWAGANDA tinctures and capsules are used to fight fatigue during prolonged periods of tension.
CATNIP is used as a tea to relax and soothe the nerves.
CAT'S CLAW tincture or capsules used for soothing the nervous system during illness.
CHAMOMMILE drunk in tea has a calming effect.
LEMON BALM tea or infusion reduces tension and relieves aches & pains.
REISHI powders and extracts restore emotional balance.
SCHISANDRA used for headache, insomnia, dizziness & palpitations.
SIBERIAN GINSENG reduces effects of stress, increases stamina and concentration.
Lavender Margaritas
2 oz. silver tequila
1/2 oz. Cointreau
1 oz. lavender simple syrup
1/2 lime
sugar
dried lavender
Tools:
shaker
strainer
rocks glass
citrus squeezer
plate
In a shaker, combine 2 oz. silver tequila, 1/2 oz. Cointreau, 1 oz. simple syrup and the juice of half a lime and let sit. On a plate, mix the sugar and dried lavender and use it to rim the outside of a rocks glass. Fill the glass with ice. Shake and strain the contents of the strainer into the glass.
1/2 oz. Cointreau
1 oz. lavender simple syrup
1/2 lime
sugar
dried lavender
Tools:
shaker
strainer
rocks glass
citrus squeezer
plate
In a shaker, combine 2 oz. silver tequila, 1/2 oz. Cointreau, 1 oz. simple syrup and the juice of half a lime and let sit. On a plate, mix the sugar and dried lavender and use it to rim the outside of a rocks glass. Fill the glass with ice. Shake and strain the contents of the strainer into the glass.
Clover Tea
2c. clover blossoms
2 thin sticks cinnamon, bruised
1tsp. grated dried orange rind
Steep for 5 minutes or until able to drink if you want it hot or chill. Which ever you prefer.
2 thin sticks cinnamon, bruised
1tsp. grated dried orange rind
Steep for 5 minutes or until able to drink if you want it hot or chill. Which ever you prefer.
Homemade Soap
Materials:
1 lb. melt-and-pour glycerin soap base
essential oil
bar mold
spray bottle with rubbing alcohol
plastic cling wrap
microwave
medium glass bowl
optional: additives such as lavender, peppermint, etc. & glycerin soap colorant
1. Cut a 1 lb. brick of glycerin soap base into 2" cubes. Place cubes in a glass bowl and cover with plastic cling wrap to keep excess moisture from evaporating. Melt on high for one minute and stir until melted.
2. If desired, add a few drops of colorant and/or additives to the soap and blend thoroughly. Add several drops of essential oil to the mixture and blend.
3. Pour the soap into molds. Spray the soap surface with rubbing alcohol to remove excess bubbles. Allow the soap to harden/set for several hours before popping it out of the molds.
4. Package the soap in a paper sleeve trimmed with decorative scissors, place it in a cellophane bag or wrap it in tissue paper. Embellish paper labels with ribbons, stickers and rubber stamps and attach to the packaging.
1 lb. melt-and-pour glycerin soap base
essential oil
bar mold
spray bottle with rubbing alcohol
plastic cling wrap
microwave
medium glass bowl
optional: additives such as lavender, peppermint, etc. & glycerin soap colorant
1. Cut a 1 lb. brick of glycerin soap base into 2" cubes. Place cubes in a glass bowl and cover with plastic cling wrap to keep excess moisture from evaporating. Melt on high for one minute and stir until melted.
2. If desired, add a few drops of colorant and/or additives to the soap and blend thoroughly. Add several drops of essential oil to the mixture and blend.
3. Pour the soap into molds. Spray the soap surface with rubbing alcohol to remove excess bubbles. Allow the soap to harden/set for several hours before popping it out of the molds.
4. Package the soap in a paper sleeve trimmed with decorative scissors, place it in a cellophane bag or wrap it in tissue paper. Embellish paper labels with ribbons, stickers and rubber stamps and attach to the packaging.
Make your own lip balm
Materials:
2 tsp. beeswax
2 Tbsp. plus 1 tsp. oil (grape seed, olive, avocado or hemp)
1 tsp. honey
vitamin E capsule
essential oil or cake flavorings
lip balm containers
disposable plastic pipettes
packing tape
optional: old lipstick & lip balm filling tray
1. Use a double boiler on low heat (or a medium size glass bowl placed in a saucepan partially-filled with boiling water) to melt the beeswax. When melted, add the oil. Use caution, wax is a highly flammable substance.
2. Remove mixture from heat and whisk in honey and vitamin E oil (pierce capsule with a pin or scissor tip), whisking until there are no clumps. Optional: add a shaving or two of lipstick to create a sheer lip color.
3. Let mixture cool, but not harden, before adding approximately five drops of either an essential oil or flavor of choice. When using oils, use only essential oils -- lip balms are in constant contact with your mouth and fragrance oils do not taste good and should not be consumed.
2 tsp. beeswax
2 Tbsp. plus 1 tsp. oil (grape seed, olive, avocado or hemp)
1 tsp. honey
vitamin E capsule
essential oil or cake flavorings
lip balm containers
disposable plastic pipettes
packing tape
optional: old lipstick & lip balm filling tray
1. Use a double boiler on low heat (or a medium size glass bowl placed in a saucepan partially-filled with boiling water) to melt the beeswax. When melted, add the oil. Use caution, wax is a highly flammable substance.
2. Remove mixture from heat and whisk in honey and vitamin E oil (pierce capsule with a pin or scissor tip), whisking until there are no clumps. Optional: add a shaving or two of lipstick to create a sheer lip color.
3. Let mixture cool, but not harden, before adding approximately five drops of either an essential oil or flavor of choice. When using oils, use only essential oils -- lip balms are in constant contact with your mouth and fragrance oils do not taste good and should not be consumed.
Flower Serving Platter
Materials:
natural paper
solid paper (optional)
leaves or pressed flowers
scissors
masking tape or painter's tape
11"x14" or 12"x16" wooden picture frame (with a fairly deep border)
pencil
ruler
two handle-type drawer pulls and associated hardware
drill
1. Remove the backing and glass from the frame
2. With the pencil and the ruler, mark where the drawer pull handles will be placed on each short side of the wooden frame. Drill and install the drawer handles. Place a wood block under the frame, if desired, to protect the work surface.
3. Cut a piece of the natural paper to fit on the frame backing and place on top. If the paper is sheer, use masking tape or painter's tape to attach a piece of colored paper to the backing, underneath the natural paper.
4. Place greens or flowers on top of the natural paper. You want whatever you're using here to be relatively flat, so keep that in mind when selecting the plants. Use a glue stick to secure the plants, if necessary. Put the glass from the frame on top, sandwiching the plant material.
5. Carefully place the decorated backing and glass back into the frame and secure.
6. Optional: You can make other styles of trays using candy wrappers or other images instead of the leaves and flowers.
natural paper
solid paper (optional)
leaves or pressed flowers
scissors
masking tape or painter's tape
11"x14" or 12"x16" wooden picture frame (with a fairly deep border)
pencil
ruler
two handle-type drawer pulls and associated hardware
drill
1. Remove the backing and glass from the frame
2. With the pencil and the ruler, mark where the drawer pull handles will be placed on each short side of the wooden frame. Drill and install the drawer handles. Place a wood block under the frame, if desired, to protect the work surface.
3. Cut a piece of the natural paper to fit on the frame backing and place on top. If the paper is sheer, use masking tape or painter's tape to attach a piece of colored paper to the backing, underneath the natural paper.
4. Place greens or flowers on top of the natural paper. You want whatever you're using here to be relatively flat, so keep that in mind when selecting the plants. Use a glue stick to secure the plants, if necessary. Put the glass from the frame on top, sandwiching the plant material.
5. Carefully place the decorated backing and glass back into the frame and secure.
6. Optional: You can make other styles of trays using candy wrappers or other images instead of the leaves and flowers.
Herbal Potpourri Sechet
2 oz. sweet woodruf
1 oz. each red rose petals and red clover tops
3 oz. rose hips
3 tonka beans, sliced
1 oz. orris root, cut
30 drops essential oil of choice
Muslin
Lace
Ribbon
Cut muslin hearts and sew together sachets, leaving an opening for the herbs. Tuck some of the potpourri mixture into each sachet, close up opening and trim with lace and a ribbon for hanging.
1 oz. each red rose petals and red clover tops
3 oz. rose hips
3 tonka beans, sliced
1 oz. orris root, cut
30 drops essential oil of choice
Muslin
Lace
Ribbon
Cut muslin hearts and sew together sachets, leaving an opening for the herbs. Tuck some of the potpourri mixture into each sachet, close up opening and trim with lace and a ribbon for hanging.
10 favorite essential oils
Lavender - Relax
Rose - Pamper
Lemon - Uplifting and Relaxing
Clary Sage - Sleep Tight.
Tea Tree - Heal
Chamomile – Relax
Eucalyptus - Breath Easy & Unwind
Ylang Ylang - Sexy & Uplifting
Geranium - Balance
Peppermint - Clear Head
Rose - Pamper
Lemon - Uplifting and Relaxing
Clary Sage - Sleep Tight.
Tea Tree - Heal
Chamomile – Relax
Eucalyptus - Breath Easy & Unwind
Ylang Ylang - Sexy & Uplifting
Geranium - Balance
Peppermint - Clear Head
Fizzing Rose Petals
Materials:
1 c. baking soda
3/4 c. citric acid
3 Tbsp. cornstarch
1/2 c. sea salt
handful rose petals, fresh or dried
glass bowl
clean glass jar
glass bowl
1. This mixture can be made with fresh or dried rose petals. If you're making it for immediate use, you can use fresh petals. If you're planning on making a batch for use later or as a gift, however, use dried rose petals: moisture from fresh rose petals could cause premature fizzing.
2. Combine baking soda, citric acid, cornstarch and sea salt in a glass bowl. After mixing together thoroughly, add the rose petals
3. Fill a dry glass jar with the mixture.
*Note: It's very important to keep the ingredients dry; otherwise, the fizzing will take place in the jar and not in the tub.
4. Draw yourself a warm bath and drop in a scoopful of the mixture; or decorate the jar and give as a gift
1 c. baking soda
3/4 c. citric acid
3 Tbsp. cornstarch
1/2 c. sea salt
handful rose petals, fresh or dried
glass bowl
clean glass jar
glass bowl
1. This mixture can be made with fresh or dried rose petals. If you're making it for immediate use, you can use fresh petals. If you're planning on making a batch for use later or as a gift, however, use dried rose petals: moisture from fresh rose petals could cause premature fizzing.
2. Combine baking soda, citric acid, cornstarch and sea salt in a glass bowl. After mixing together thoroughly, add the rose petals
3. Fill a dry glass jar with the mixture.
*Note: It's very important to keep the ingredients dry; otherwise, the fizzing will take place in the jar and not in the tub.
4. Draw yourself a warm bath and drop in a scoopful of the mixture; or decorate the jar and give as a gift
Cayenne Sage Gargle
1/2 pt. sage tea
2t. apple cider vinegar
1t. cayenne
To make sage tea steep 4t. sage leaves 2tsp. honey in a pt. of boiling water. Steep for 20-30 minutes. Strain. Combine other ingredients. Shake every day for about a week. Excellent to avert a cold. May be taken internally 1 tsp. at a time. Bottle and label with date.
2t. apple cider vinegar
1t. cayenne
To make sage tea steep 4t. sage leaves 2tsp. honey in a pt. of boiling water. Steep for 20-30 minutes. Strain. Combine other ingredients. Shake every day for about a week. Excellent to avert a cold. May be taken internally 1 tsp. at a time. Bottle and label with date.
Witches Dandruff Treatment
10 aspirin tablets
3/4 cup warm water
Dissolve the aspirin in water. After shampooing, massage into scalp, leave on for 10 minutes, then rinse.
3/4 cup warm water
Dissolve the aspirin in water. After shampooing, massage into scalp, leave on for 10 minutes, then rinse.
JUNIPER BERRY OINTMENT
Can be useful for wounds, inching, scratches, scars from burning, hangnails, festering sores.
Collect berries from garden or wild just as they are ripening.
2c. juniper berries
2c. oil (olive or lanolin)
2-3 t. or more if needed beeswax
Soak berries overnight. Strain out water, simmer berries in oil and make sure they don't burn. Heat was in separate container, strain berries, add wax while oil is still hot. Each batch may differ in consistency. The amount of wax must be added by eye. After hardening process has started reheat and add more melted wax if needed. Use tea and lots of cranberry juice to eliminate uric acid crystals in the joints. Add parsley also
Collect berries from garden or wild just as they are ripening.
2c. juniper berries
2c. oil (olive or lanolin)
2-3 t. or more if needed beeswax
Soak berries overnight. Strain out water, simmer berries in oil and make sure they don't burn. Heat was in separate container, strain berries, add wax while oil is still hot. Each batch may differ in consistency. The amount of wax must be added by eye. After hardening process has started reheat and add more melted wax if needed. Use tea and lots of cranberry juice to eliminate uric acid crystals in the joints. Add parsley also
Subscribe to:
Posts (Atom)