October 30th, 2007 by alice
Tags: Pancakes, Vegan, Waffles
INGREDIENTS
- 1 ripebanana, mashed
- 2cupswater
- 1/2cup uncookedoatmeal
- 1 1/2cupswhole wheat flour
- 2teaspoonsbaking powder
- 1teaspooncinnamon
- 1teaspoonnutmeg
- vanilla extract (optional)
DIRECTIONS
- Mix together the mashed banana and water.
- Add dry ingredients an mix, leaving lumps in the batter.
- Waffles: Cook on a waffle iron, according to the manufacturer’s instructions.
- Pancakes: Pour 1/2 Cup of batter into a hot, lightly oiled frying pan.
- When bubbles rise through the middle of the pancake and break on the top, flip the pancake and cook until browned underneath.
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October 30th, 2007 by alice
Tags: Cocoa, Frosting, Puffs, Wchantilly
INGREDIENTS
-
Choux
- 1cupwater
- 1 (4 ounce)packagebutter
- 1cupflour
- 4largeeggs
-
Filling
- 2 (8 ounce)packetsDream Whip topping mix
- 2 (6 ounce)boxesinstant chocolate pudding mix
- 2 3/4cups coldmilk
-
Chantilly Frosting
- 1 (13 ounce)canevaporated milk
- 1 1/2cupssugar
- 3/4cupbutter
- 4largeegg yolks
- 1 1/2teaspoonsvanilla extract
- 1/4cup chopped toastedpecans
DIRECTIONS
- Chantilly Frosting:.
- Combine milk, sugar, butter, egg yolks and vanilla.
- Cook stirring constantly, over medium heat for 12 minutes, until mixture thickens.
- Add vanilla extract.
- Chill 1 hour covered with a piece of plastic wrap directly on surface for proper spreading consistency.
- For Filling:.
- Combine all ingredients and beat with an electric mixer for 6-7 minutes on highest speed.
- For Choux:.
- Boil water and block of butter.
- Remove from heat, dump in flour.
- Stir until ball of dough forms and pulls away form the sides of saucepan.
- Mix in eggs one at a time, beat for 1 minute before adding the next.
- Scoop onto foiled cookie sheet.
- Bake at 400 degrees for 15 minutes then lower heat to 325 degrees for 30-35 minute (Puffs should look dry. They should peel off the foil and tip over when nudged gently with a wooden spoon.)
- Cool and cut off tops with a serrated knife. Fill, put back tops, and sprinkle w/10x sugar, or frost with chantilly frosting.
- * To fill without cutting off the tops, spoon filling into a pastry bag fitted with a large round tip. Poke the tip trough the choux puff and squeeze the bag to fill the puff.
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October 30th, 2007 by alice
Tags: Cherry, Stemfusion, Tea
INGREDIENTS
- 8ouncescherries
- 80cherry stems
DIRECTIONS
- When you pit cherries, put the cherries in a bowl, and put the stems aside on some newspaper.
- Dry the stems on the newspaper for several days in normal heat, until dry.
- For this recipe, I gave the figure of 8 ounces, but that is arbitrary.’80 stems’ is also arbitrary.I couldn’t continue with the recipe any other way according to the given formats. Any amount can be done.
- To make a reasonable amount of tea, take a small handful of cherry stems and boil them in a small saucepan of water, about 1 liter, or 2 pints. Let it all boil for 5 minutes, then remove from the heat and allow to infuse for 10 minutes or so. You will get almost 5 teacups per liter.
- Drink 3 cups a day, at intervals away from the meal, to promote elimination.
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October 30th, 2007 by alice
Tags: Chimichanga
INGREDIENTS
-
Filling
- 3lbs shoulderboneless chuck roast(you could substitute with chicken also)
- salt and pepper
- 2tablespoonsbacon drippingsor vegetable oil
- 3garlic cloves, minced
- 1/2cup choppedonions
- 1cupbeef stock
- tortillas
DIRECTIONS
- Rub the salt and pepper on the roast. Saute in the oil. Add onion and garlic. Add the beef broth. Cover tightly and simmer for about 1 1/2 hours, until roast is very tender. Cool until you can handle the roast. With 2 forks shred the beef into small pieces.
- Add the meat to the broth and add another 1/2°C diced onion. Cook until all liquid is out of the beef. The beef should remain moist but not juicy.
- Warm the tortilla enough so that you can roll it. Place 3/4°C of the mixture in the center of the tortilla. Fold in sides and roll up. Secure with toothpicks.
- To serve: Warm 5 inches oil in Dutch oven or other large pan to 375°F Fry until golden brown, about 4 minutes. Drain.
- Top with cheese sauce, sour cream, tomatoes and salsa. Serve immediately.
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October 30th, 2007 by alice
Tags: Greeklmond, Macaroons, Maronhinos, Martsapades
INGREDIENTS
- 2cupssliced almondsor blanched slivered almonds(8 ounces)
- 1 1/2cupssugar
- 2egg whites, beaten until bubbly but not frothy
- 1teaspoonalmond extract
- 36 blanchedsliced almonds, for garnish
-
MACAROONS GREEK-AMERICAN STYLE(use 1 batch of the almond macaroons)
- 2ouncessemisweet chocolate, broken up
- 1tablespoonbrandyor coffeeor orange juiceor triple secor other liqueuror water
DIRECTIONS
- Combine the 2 cups almonds and 1/2 cup of the sugar in a food processor and grind as fine as possible.
- Add the egg whites and almond extract to the almond mixture and process until well blended.Add the remaining 1 cup sugar and process again until a thick paste forms.Set the paste aside for 30 minutes (it will continue to thicken).
- Preheat the oven to 300°FCoat two or three baking sheets with oil or butter.
- Drop tablespoon amounts of the almond paste mixture onto the prepared baking sheets, allowing 1 inch between.Place an almond slice on top of each one.Bake for 20 minutes.Raise the oven temperature to 375°F and continue baking until the macaroons are lightly golden on the bottom, 5 minutes more.
- Remove the baking sheets from the oven and loosen the macaroons.Set them aside to cool completely on the sheets.Serve right away, or store in an airtight container at room temperature for up to 5 days. Makes 36 Macaroons.
- NOTE:You can also pipe the almond paste onto the baking sheets through a pastry tube, as is traditionally done.
- MACAROONS GREEK-AMERICAN STYLE.
- When the Greeks were introduced to chocolate, they went quite treloi, “crazy” for it, and now dozens of chocolate treats fill the displaycases in sweet stores. Chocolate is not, however, much used in home baking.In a Greek-American touch, a drizzle of chocolate adds just enough of the rich taste without overwhelming the subtleties of the macaroons.
- Heat the chocolate pieces and liquid together in a small saucepan or in a microwave oven until the chocolate is soft but not bubbling, about 1 minutes.Whisk to smooth the mixture and then heat it a few seconds longer until it is runny but not boiling.Brush or drizzle a little of the chocolate over the top of each macaroon.Set aside to cool until the chocolate hardens, about 10 minutes.Serve right away, or store in an airtight container at room temperature for up to 5 days.
- Adventures In Greek Cooking.
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