November 12th, 2006 by alice
Tags: Granola, Homemade
INGREDIENTS
- 2cupsold fashioned oats
- 1/2cupwheat germ
- 1/4cup coarsely choppedwalnuts
- 1/4cupsesame seeds
- 1/4cup shreddedsweetened coconut
- 1/4cup raw hulled greenpumpkin seeds
- 2tablespoonscanola oil
- 3tablespoonshoney
- 1teaspoonground cinnamon
- 1/4cupdried currants, to taste
- milk, for serving
- slicedfresh fruit(such as nectarines, peaches, bananas, pears, plums, mangoes or berries, for serving)(optional)
DIRECTIONS
- Preheat a broiler.
- Place the broiler pan on the lowest rack.
- In a large bowl, combine the rolled oats, wheat germ, walnuts, sesame seeds, coconut and pumpkin seeds.
- Spread the mixture in an even layer on a large, rimmed baking sheet.
- Keeping the broiler door ajar, broil, shaking the pan every 30 seconds while keeping the mixture in an even layer, until crisp and golden but not charred, 2 to 3 minutes.
- Watch the mixture carefully so it does not burn.
- Transfer to a large plate to cool, then place in a large bowl.
- In a small saucepan over low heat, combine the oil, honey and cinnamon and heat until warm, about 2 minutes.
- Add half of the honey mixture to the granola and toss thoroughly to combine.
- Add just enough of the remaining honey mixture so that the granola clumps slightly but is not soupy.
- Stir in the currants.
- Serve the granola with milk and sliced fresh fruit.
- Serves 4.
- Note: The granola will keep in an airtight container for up to 1 week.
- Tip: Any of the following ingredients may be added to the granola in balanced quantities to taste: chopped dried dates, apples, pineapples, apricots, pears or mangoes; dark raisins or golden raisins; dried cranberries, cherries or blueberries; chopped almonds, hazelnuts, raw peanuts or sunflower seeds; and/or wheat flakes or oat bran.
- Also try different honeys, such as lavender or orange blossom, or substitute maple syrup for the honey.
- When trying new additions, be sure to maintain an appealing proportion of crunchy ingredients in the final mixture.
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November 12th, 2006 by alice
Tags: Cleaner, Daily, Shower
INGREDIENTS
- 1/2cup concentrated all purposecleaner(eg Mr Clean, PineSol, Lysol)
- 1cuprubbing alcohol
- 6 1/2cupswater
DIRECTIONS
- Put the ingredients in a half gallon container.
- Shake.
- Put in a spray bottle.
- Use daily.
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November 12th, 2006 by alice
Tags: Blueberry, Cake, Snack
INGREDIENTS
- 2cupsall-purpose flour
- 1 1/2cupssugar
- 1/2cup coldbutteror margarine
- 1teaspoonbaking powder
- 1cupmilk
- 2eggs, separated
- 2cupsblueberries, fresh or frozen(If using frozen, do not thaw before adding to the batter)
DIRECTIONS
- In a mixing bowl, combine flour and sugar.
- Cut in butter until crumbly.
- Set aside 3/4 cup for topping.
- Add the baking powder, milk and egg yolks to remaining mixture; mix well.
- Beat egg whites until soft peaks form; fold into batter.
- Pour into a greased 13″ x 9″ x 2″ baking dish.
- Sprinkle with blueberries and reserved crumb mixture.
- Bake at 350 degrees for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean.
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November 12th, 2006 by alice
Tags: Citrus, Mocktail, The, Zinger
INGREDIENTS
- ice cubes
- 1/4 freshlemon, juice of
- 1/4 freshlime, juice of
- 1/4 freshorange, juice of
- carbonated lemon-lime beverage
- lemons, zest of(to garnish)
- lime zest(to garnish)
- orange zest(to garnish)
DIRECTIONS
- Fill a highball glass with ice cubes.
- add fresh juices& top with soda.
- Garnish with lemon& orange zests.
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November 12th, 2006 by alice
Tags: Fashioned, Gingerbread, Old
INGREDIENTS
-
GINGERBREAD INGREDIENTS
- 8tablespoons softenedbutter
- 1/2cup packedlight brown sugar
- 1/2cupmolasses
- 1largeegg
- 2 1/2cupsall-purpose flour
- 1teaspoonbaking powder
- 1/2teaspoonsalt
- 1tablespoonground ginger
- 1teaspoonground cinnamon
- 1/2teaspoonground allspice
-
OPTIONAL INGREDIENTS FOR ICING
- 2cupspowdered sugar
- 1/3cup softenedbutter
- 1teaspoonvanilla extract
- 2tablespoonsmilkor cream
- 1teaspoonground nutmeg
DIRECTIONS
- Preheat oven to 350°.
- Cream together butter and sugar, then beat in molasses and egg.
- Mix all dry ingredients together in a separate bowl.
- Add the dry ingredients to the creamed butter/sugar mixture and mix until well blended.
- Cover and refrigerate for one hour.
- Roll out dough on a lightly floured surface to about a 3/4-inch thickness.
- Cut into 3-inch squares, or use your choice of cookie cutters to cut out shapes.
- Place on cookie sheets and bake 7-8 minutes.
- Transfer to a rack to cool completely.
- If you plan to ice your gingerbread, prepare the icing now.
- Mix all icing ingredients together in a small bowl until smooth.
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