1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper
from http://allrecipes.com/Recipe/Fish-Tacos/Detail.aspx
Mix 6 eggs, ½ cup sugar, and a dash salt in a medium sauce pan. Mix 4 cups milk and ¼ cup cornstarch; add to egg mixture. Cook until rapidly boiling; remove from heat. Add ¼ cup butter, 1 tsp. vanilla and (optional) a dash of nutmeg.
Serve over toast.
Combine and mix until smooth:
2 eggs
¾ c sugar
½ – ¾ c grated or pureed fruit or vegetable
¾ c oil
2 t vanilla
¼ t other extract (optional)
Combine in separate bowl:
1 ½ c whole grain flour
1 t baking powder
1/3 t salt
¼ c cocoa (optional)
¼ c blueberry powder (optional)
1 t cinnamon (optional)
½ t ginger (optional)
Add dry to moist and mix well.
Optionally add:
¼ c chopped nuts, coconut, chopped cranberries, etc.
Bake at 375 degrees Fahrenheit for 15 – 20 minutes.
3 ½ or 5 ¼ cups sifted flour
2 or 3 Tbs. baking powder
½ or ¾ tsp. salt
4 or 6 stiffly beaten egg whites
4 or 6 beaten egg yolks
3 ½ or 5 ¼ cups milk
1 or 1 ½ cup oil
(The number after “or” is for 1 ½ recipes, or about 30 waffles)
Sift dry ingredients together. Mix milk, egg yolks and oil; add to dry. Fold in whites, leaving a few fluffs. (If you forget to separate and beat the egg whites, just beat the batter for a couple of minutes after everything is combined.)
Mix well –
¾ cup sugar
½ cup cornstarch
¼ cup cocoa
¼ tsp. salt
Add 4 cups milk and cook until thickened.
Add 2 tsp. vanilla and
4 sliced bananas. Serve.
1 ½ cups wheat flour
½ cup white flour
2 Tbs. sugar
1 Tbs. cream of tarter
2 tsp. (heaping ½ Tbs.) baking soda
¼ tsp. salt
2 eggs
3 Tbs. oil
1 ¾ cups milk
Mix dry and wet separately well, then combine and gently mix.
For Chocolate Pancakes – Add ¼ cup cocoa, an additional 1 Tbs. sugar and an additional ¼ cup milk.
Mix – 1½ cups sugar & ¼ cup cocoa
Add – ½ cup milk & ¼ cup butter
Stir until boils & remove from heat.
Add – ½ cup peanut butter & 1 teaspoon vanilla
Mix well, then add – 3 ½ cups oatmeal
Mix –
3 cups water 110 degrees Fahrenheit
1 tablespoons dry active yeast
¾ cup semolina flour (warmed 15 sec. in microwave)
1 ½ cups bread flour
Allow to sit at room temperature for 1 to 1 ½ hours.
Add –
2 tablespoons dry active yeast (let a min. sit to warm)
3 tablespoons gluten
¼ cup oil
½ teaspoon vitamin C granules
8 – 10 ice cubes, crushed & mixed with 1 cup water
½ can white wheat (about 7 cups), ground to flour
1 tablespoon sea salt
Knead in bread machine, let rise, shape into loaves, and rise again. Bake for 35 minutes at 350 degrees Fahrenheit.
Cold day – ovens at 150 F for 2 min., turn off, let bread have 2nd rise in warm ovens
Combine all ingredients in crockpot. Cover and cook on low for 7 to 10 hours.
contributed to Chet’s Crock by Catherine
2 c all-purpose flour
¾ c sugar
2 2/3 T baking powder
3/4 t salt
2 c cornmeal
5 eggs
2 c milk
½ c vegetable oil
Combine flour, sugar, baking powder, cornmeal and salt. Combine eggs, milk, and oil, mixing well and then add to dry ingredients. Mix until smooth with a fork, but do not over beat. Pour into greased 9 x 13 inch pan. You can also halve the recipe and bake it in an 8×8 inch pan. Bake at 375 degrees for 20 to 30 minutes, or until a tooth pick inserted in the center comes out clean.
2 cups sugar
5 tablespoons plus 1 teaspoon all-purpose flour
2 cups milk
5 tablespoons plus 1 teaspoon heavy cream
2 cups unsalted butter, soft but cool, cut into small pieces
1 1/2 teaspoons pure vanilla extract
In a small heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes.
Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter then beat until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
Add the vanilla and food coloring and continue mixing until combined. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly: then beat again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
For two pies –
3 cups coconut milk
3 cups half-and-half
6 egg yolks
1 cup white sugar
¾ cup corn starch
½ teaspoon salt
2 cups flaked coconut
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1/2 cup sugar
6 egg whites
to buy – 1 (or more?) dozen eggs, coconut milk, half and half, two or three pie crusts
For two pies –
First, separate six eggs. Eggs separate easier when they are cold, but the whites should sit at room temperature for at least 30 minutes before you beat them. Avoid making on a humid day and be sure your bowl and utensils are dry when you make the meringue, as it is sensitive to moisture.
Filling –
Combine 2 cups sugar, ¾ cup cornstarch, ½ teaspoon salt. Blend in ½ cup cold water. Add 2 cups hot water and cook until thickened, stirring constantly. Lower heat and continue to cook until clear.
Add 1 cup lemon juice and 2 tablespoons lemon zest. Cook two minutes.
Blend hot mixture slowly into 6 slightly beaten egg yolks. Return to pan and cook two more minutes, stirring constantly.
Add 4 tablespoons butter, stir until melted.
Meringue –
Beat six egg whites until frothy. Add and ½ teaspoon cream of tartar and then gradually add ½ cup sugar, beating between additions. Finally beat in 1 teaspoon vanilla, continuing to beat until stiff.
Pour filling into pie crust, top with meringue and bake at 350 12-15 minutes, or until lightly browned.
14 oz can of pear halves
Combine all the syrup
2 cups choc. chips
½ cup cream
Serve a pear with vanilla ice cream and the sauce.
In a saucepan – 3/4 cup of butter sliced in little chunks, 1 1/2 cup white sugar & 1/4 cup water – Heat till it boils then immediately remove from heat
In a separate bowl whisk together – 1 1/2 cup flour, 1/2 tsp baking soda & 1/2 tsp salt. Set aside.
In the sauce pan -Add 2 cups chocolate chips & 2 tsp vanilla flavoring – mix together and let cool for a few minutes then add 4 eggs and beat in 1 at a time. Then slowly mix in the flour mixture and mix together just until its all incorporated
Bake at 350 for 35 minutes (depends on your oven)
Enjoy!!!!
1 cup milk (buttermilk)
1 cup uncooked whole wheat
2 eggs
2 Tbsp oil
2 tsp baking powder
2 Tbsp honey or sugar
1 tsp apple cider vinegar (as per Cynthia)
1/2 tsp salt
Put milk and wheat in blender. Blend on highest speed for four or five minutes or until batter is smooth. Add and blend on low, eggs, oil, baking powder, honey, and salt. Bake on hot griddle. Variation- For waffles, add one additional Tbsp wheat and increase oil to 4 Tbsp.
4 c flour
2 T baking powder
1/2 t salt
1/2 c shortening
1 1/2 c milk
Preheat oven to 450. Mix first three ingredients. Cut in shortening. Add milk and stir until all is moistened. Kneed gently, then pat or roll out to 1/2 inch thick. Cut into circles with a glass or cutter. Bake on ungreased baking sheet 10-12 minutes. Makes about 30
Adapted from Better Homes and Gardens New Cook Book (a968)
1 pound bacon, cut in thirds
1 ½ 20 oz. cans pineapple chunks, drained
1 18 oz. bottle barbeque sauce
Preheat the oven to 400 degrees.
Wrap a third strip of bacon around a pineapple chunk; secure with a toothpick. Repeat with remaining strips and pineapple chunks. Arrange pieces in a baking dish or half-sheet pan in a single layer.
Bake on bottom oven rack until bacon 20 minutes. Dump all the liquid out of the pan. Pour entire bottle of barbeque sauce over the pineapple chunks and return to the oven for 5- 10 more minutes. Serve hot.
Use recipe from The Washington Post, December 12, 2012
http://projects.washingtonpost.com/recipes/2012/12/12/anise-cookies/